With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source.From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment. Walters’s emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover’s Tart that’s absolutely luscious! Since they’re arranged from spring to winter (with a chapter for “anytime at all”), it’s easy to find the right meals for every season of the year. Terry’s dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season—the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.

    Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast."When I first heard the name 'Joy the Baker, ' I immediately felt happy and warm. I couldn't help it. And in the years I've gotten to know Joy the Person--and her beautiful, warm, comforting style of food--I can say without hesitation that she absolutely lives up to her name." --Ree Drummond, The Pioneer Woman"Joy bakes with her complete heart and soul, writes from the gut, and makes us feel that we too can make magic in the kitchen." --Sara Kate Gillingham-Ryan, cookbook author and creator of TheKitchn"The best thing would be to have Joy the Baker actually bake all these things with you in your kitchen. The next best thing is reading her book, written with the exact same charming, hilarious in-person style that makes you feel like she's right there with you, sharing the recipes that come from her heart and soul." --Sarah Gim, TasteSpotting"Joy is who made me want to bake. Stumbling on her blog was one of the luckiest and most inspirational things that has happened to me. She's an insanely talented writer and an even better baker." --Emma Stone, actress

    For all who love the fruits of the earth and the art of cooking. A classic with almost a million copies sold to date.

    The recipes follow Mary's prescription for dishes that are no fuss, practical, and foolproof--from breakfast goods to cookies, cakes, pastries, and pies, to special occasion desserts such as cheesecake and soufflés, to British favorites that will inspire.Whether you're tempted by Mary's Heavenly Chocolate Cake and Best-Ever Brownies, intrigued by her Mincemeat and Almond Tart or Magic Lemon Pudding, or inspired by her Rich Fruit Christmas Cake and Ultimate Chocolate Roulade, the straightforward yet special recipes in Baking with Mary Berry will prove, as one reviewer has said of her recipes, "if you can read, you can cook."Author Bio:Mary Berry is one of the UK's best-loved and most respected cooking writers and bakers, with more than 80 books to her name and over 6 million copies sold. She is a judge on the primetime ABC series The Great Holiday Baking Show and the PBS series The Great British Baking Show, based on the hit BBC TV program (The Great British Bake Off). Her focus on family food and on recipes that are no fuss, practical, and foolproof have won her a legion of fans worldwide. She lives in England and has five grandchildren--with whom she regularly bakes.

    Imagine what it would be like to never worry about what to make for dinner, because you'll know you can generate a great idea for a meal at any time and execute it on the go!"Smart Cooking for Busy People" will turn that imagined world into your reality by helping you cook better and faster, in only 3 clever tricks and 11 easy steps. (And when you cook smarter, you’ll be able to dedicate a much bigger part of your weeknights to other more important - or fun - pursuits)."Smart Cooking for Busy People" will arm you with crucial knowledge and an assortment of detailed recipes and directions for healthy fast meals.˃˃˃ Whether you are an omnivore, vegetarian, low-carber or a paleo adept, you’ll find in this book multi-course quick meals including:- appetizers such as bruschetta, tomato soup and Greek salad,- main dishes such as baked salmon, roasted tofu with green beans and chicken stir fry,- healthy sides dishes, such as buckwheat, quinoa and steamed potatoes, and- a few yummy low-calorie desserts.All health and nutrition information in this book is grounded in recent studies on the effects of different foods on health, referenced and annotated for your convenience at the end of the book.To sum up, if you enjoy good food (think Mediterranean diet meets healthy Asian cuisines), and if you like the idea of preparing it super fast, then check out this cookbook for busy people!(less)

    Expert baker Yossy Arefi's collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They're baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn't be simpler to create. Yossy's rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks.Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.

    But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    It is the perfect companion that you’ll turn to whenever you want to whip up a delicious treat and be entertained all at once. And best of all, these treats are as simple as they are fun to make! No need for costly tools or baking classes to create these marvelous delights yourself.The Nerdy Nummies Cookbook combines two things Rosanna loves: geek culture and baking. Her fondness for video games, science fiction, math, comics, and lots of other things considered “nerdy” have inspired every recipe in this book. You’ll find the recipes for many beloved fan favorites from the show, such as Apple Pi Pie, the Chocolate Chip Smart Cookie, and Volcano Cake; as well as many new geeky recipes, such as Dinosaur Fossil Cake, Moon Phase Macarons, and the Periodic Table of Cupcakes. The Nerdy Nummies Cookbook showcases Rosanna’s most original and popular creations, and each recipe includes easy-to-follow photo instructions and a stunning shot of the finished treat in all its geeky glory: a delicious confection sure to please the geek in all of us!

    With "Simple Thai Food," Leela presents recipes from her beloved Thailand, all tested and tweaked to ensure that even the busiest American cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, "Simple Thai Food" is a complete primer for any home cook who wants to give Thai cooking a try. Recipes range from pleasantly familiar classics like Pork Satay with Peanut Sauce, Pad Thai with Shrimp, and Tom Yum Soup, to the exotic--including soon-to-be-favorites like Son-in-Law Eggs and Fried Fish with Green Mango Salad.

    Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

    Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, and Eater.Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called 'Jerusalem in a bowl'.  It also includes a majestic dome of Persian wedding rice, and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients.Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

    Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

    For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you’ll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one—like the chocolate lava cake from Jon Favreau’s Chef, which the actor/director asked to make during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

    As Paula Deen says in her foreword, Cheryl and Griff Day “bake decadent treats, but they also bake wonderful memories that stay with you forever.” To celebrate the bakery’s tenth anniversary, this duo has written a book filled with customers’ favorite recipes. It’s packed with Cheryl and Griff’s baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S’more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients, The Back in the Day Bakery Cookbook is like a down-home bake sale in a book.