Done with feeling sick and tired, she threw out her fat-free butter spray and low-calorie frozen dinners. Instead, Angela embraced whole foods that made her glow from the inside out. But first, she had to learn to cook-and eat-right. Five years ago, Angela started a blog, ohsheglows.com, to spread the word about her journey to health and the powerful transformation that food can make in our lives. Almost overnight, her energy and authenticity attracted readers eager to create their own positive life changes. Today, Oh She Glows attracts millions of visitors every month, making it one of the most popular vegan recipe blogs on the Internet.

    

    Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis--Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one).If these digressions aren't always apt, there are always the soups, with several pièce de résistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm

    The American Heart Association's cornerstone cookbook has sold more than three million copies and it's now fully updated and expanded to reflect the association's latest guidelines as well as current tastes, with a fresh focus on quick and easy. This invaluable, one-stop-shopping resource—including updated heart-health information, strategies and tips for meal planning, shopping, and cooking healthfully—by the most recognized and respected name in heart health is certain to become a staple in American kitchens.

    With more than 150 easy recipes, as well as storage tips and allergy alerts, Meade covers the three major stages of a baby's learning to eat: 4-6 months, 6-8 months, and 8 months and up.With courage, humor, and gentle motivation, this book show parents that their baby's food doesn't have to come from a jar to be healthy and safe. In fact, the healthiest, safest, and tastiest (not to mention least expensive!) foods for babies are those cooked from real ingredients in the kitchen at home, and this book has the added benefit of setting the stage for a child's lifelong love of healthy and wholesome foods.Move over Gerber—parents are getting into the kitchen!

    Once these carbohydrates reach the large intestine, they cause many uncomfortable symptoms such as gas, bloating, and pain. The forbidden list of foods is extensive, but The Low-FODMAP Cookbook combines both taste and nutrition to create delightful recipes. The book includes a low-FODMAP eating plan that explains in detail which foods are not allowed and why. These recipes for breakfast, lunch, dinner and snacks are so simple and delicious, they'll appeal to the whole family!

    They brought their love of home cooking and the Paleo movement to the masses through their first book, Paleo Comfort Foods. They work closely with clients at their gym, Atlanta Strength and Conditioning, to promote healthier cooking and lifestyle choices. Visit them at PaleoComfortFoods.com. Robb Wolf is the NYT bestselling author of The Paleo Solution.Comfort-Food Classics with a Healthy Twist Lose inches while enjoying pan-seared steak? Restore your health and boost your energy through chipotle mashed sweet potatoes and sautéed Brussels sprouts? Absolutely. Millions of people are embracing the health benefits of the Paleo movement and transitioning to a diet based on protein, healthy fats, and fresh fruits and vegetables. Charles and Julie Mayfield's easy, inspiring recipes will have healthy, delicious meals on the table, without spending hours in the kitchen. Jalapeño Poppers ? Bacon- and Basil-Wrapped Shrimp ? Eggs Benedict Florentine ? Almond-Crusted Pork Tenderloin ? Green Turkey Chili  ? Southwestern Shepherd's Pie ? Paella ? Szechuan Stir-Fry ? Molasses Ginger Cookies ? Berry Scones These are simple-to-make dishes that soothe the soul after a stressful day—food you'll want to share with family and friends. Gorgeously illustrated and written by home cooks for home cooks, Quick & Easy Paleo Comfort Foods helpfully instructs on cooking techniques, pantry staples and must-have kitchen equipment. With these warm and engaging authors as your guides, healthy eating becomes less complicated and infinitely more pleasurable and satisfying.

    Lifelong vegans, part-timers, and aspiring vegans are a diverse and eclectic group of people from all walks of life and backgrounds, and yet, there’s very little out there in mainstream media that reflects this new reality.The Evolving Vegan cookbook celebrates both flavours and stories from a wide array of plant-based eateries all across North America, proving that a plant-friendly diet is truly accessible to all! In this book, you will meet Cyrus Ichiza from Ichiza Kitchen in Portland, whose Taiwanese mother inspired him to share his Southeast Asian roots through authentically flavorful vegan dishes. You’ll learn legendary behind-the-scenes secrets of San Francisco’s Peña Pachamama, a Bolivian plant-based restaurant that serves national dishes like pique macho and aji de fideo. And you can finally conquer veganism once and for all, without sacrificing the delicious flavours you love.Containing recipes from many different countries and cultures, and including helpful tips for lifelong and transitioning vegans alike, Evolving Vegan takes you on a food-based road trip to explore the vibrancy of veganism across North America.

    In this book, Meredith doesn’t just offer over 100 new recipes to make in your air fryer, but tips and tricks to help you really get the most out of your air fryer and put delicious foods in front of friends and family. The recipes in Air Fry Genius can take experienced cooks to the next level in air frying, but Meredith doesn’t leave the newcomers behind. The book will have designated “Easy” recipes, as well as information on air-frying for beginners, how to convert traditional recipes to air-frying recipes, cooking time charts and explanations on why air-frying does such a great job. Recipes include favorites like Veggie Chips, Dill Fried Pickles and Nashville Hot Chicken, as well as more adventurous recipes like Blackberry BBQ Glazed Country-Style Ribs, Thai Turkey and Zucchini Meatballs, Vietnamese Beef Lettuce Wraps, Lobster Tails with Lemon Garlic Butter, General Tso’s Cauliflower, Jerk Rubbed Corn on the Cob, Air-Fried Beignets, plus much more. Everyone’s welcome on board this adventure!

    With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country BouleRounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

    Now, with this licensed cookbook—one of the most comprehensive published to date—you can discover exactly how much this miracle appliance can do. This full-color cookbook features recipes for all the functions of the Instant Pot, from everyday staples to surprising new dishes. You’ll find more than 175 recipes for everything from breakfast to dessert, including delicious soups and stews, vegetable mains and sides, jams and yogurts—even an entire cheesecake. This must-have cookbook is the perfect companion to the best-selling kitchen appliance to come along in decades.

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    All 130 recipes are made without any wheat or added sugar, making them gluten-free, and great for diabetics as well.

    That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week. Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes:Miso-Ginger Chicken SaladRigatoni Carbonara with RicottaVietnamese Meatball Lettuce WrapsPeanut-Sesame NoodlesWhite Balsamic Chicken with TarragonSeared Strip Steak with Almond-Rosemary Salsa VerdeChocolate-Tahini PuddingTuesday Nights is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert. Great food in quick time, every night of the week.

         In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.