Chef Kobe is the star of the kitchen! With his signature red apron and red chef’s hat, Kobe is ready to make another meal—PIZZA! He uses only the finest ingredients, never spills, and is very patient when waiting for the timer to go off . . .While cooking is super fun, Chef Kobe always remembers the last, most important step: eating together as a family!Based on the viral sensation KOBE EATS, this story is as animated and sweet as the popular videos of him cooking online for his family. Joy Ang’s illustrations bring Kobe to life, filling the pages with love and humor. November 15, 2022
Teen chef and food justice advocate Michael Platt’s Recipes for Change “beautifully weaves together important Black history with delicious recipes” (Kwame Onwuachi, James Beard Award winner and Top Chef contestant)—featuring full-color illustrations by Alleanna Harris.From the Montgomery bus boycott to the Black Lives Matter movement, food has played a vital role in strengthening and shaping Black empowerment. Join Michael Platt on a stunning visual journey as he retells moving and authentic accounts of 12 months in Black history. Featuring mouthwatering recipes accompanied by biographies of important figures, Recipes for Change will inspire leaders of the future with real stories of trailblazers who helped to change the world. June 7, 2023
We have all done ruined an entire dinner; burned a piece of toast; served raw chicken to our guests. Cooking can be a daunting, frustrating, and hopeless pursuit . . . and when you are in a pickle, it's time for a little pep talk from some of the biggest cooking and non-cooking experts―people like Julia Child, Thomas Keller, Alice Waters, Truman Capote, Maya Angelou, and many others who, at one time or another, have also scorched their lunch. But remember, as the cookbook author Alana Chernila likes to say, "Homemade food is the opposite of perfection." A great summer beach read. September 4, 2018
The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it’s like to cook—and live—as a Black Southern chef now.Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers.Ashleigh’s culinary journey culminates in Our South, where each dish speaks deeply to its origins, revealing the true story of Black food in the region and the many pleasures of the South you can savor at home, wherever that may be. October 15, 2024
It was love at first sight when actress Tembi met professional chef, Saro, on a street in Florence. There was just one problem: Saro’s traditional Sicilian family did not approve of his marrying a black American woman. However, the couple, heartbroken but undeterred, forged on. They built a happy life in Los Angeles, with fulfilling careers, deep friendships, and the love of their lives: a baby girl they adopted at birth. Eventually, they reconciled with Saro’s family just as he faced a formidable cancer that would consume all their dreams.From Scratch chronicles three summers Tembi spends in Sicily with her daughter, Zoela, as she begins to piece together a life without her husband in his tiny hometown hamlet of farmers. Where once Tembi was estranged from Saro’s family, now she finds solace and nourishment—literally and spiritually—at her mother-in-law’s table. In the Sicilian countryside, she discovers the healing gifts of simple fresh food, the embrace of a close knit community, and timeless traditions and wisdom that light a path forward. All along the way she reflects on her and Saro’s romance—an incredible love story that leaps off the pages.In Sicily, it is said that every story begins with a marriage or a death—in Tembi Locke’s case, it is both. Her story is also about love, finding a home, and chasing flavor as an act of remembrance. From Scratch is for anyone who has dared to reach for big love, fought for what mattered most, and those who needed a powerful reminder that life is...delicious. April 30, 2019 About the Author Tembi Locke is a New York Times best-selling author, TV producer, actor, and screenwriter with a passion for connecting with her audience both on the page and on the screen. In partnership with Hello Sunshine, Tembi served as co-creator and executive producer for the adaptation of her memoir, "From Scratch: A Memoir of Love, Sicily, and Finding Home," for Netflix. The series, "From Scratch," became an instant global hit, spending weeks on Netflix's Top Ten List in over thirty countries around the world and earning six NAACP Image Award nominations and the prestigious Los Angeles Film Italy award. Her aforementioned memoir was also a Reese's Book Club pick and an instant bestseller. Tembi and her producing partner and sister, Attica Locke, are currently under an overall development deal with Universal TelevisionIn addition to her accomplishments as a writer and producer, Tembi is an accomplished actor with over sixty film and television credits. She most recently held a recurring role on Netflix's hit show, "Never Have I Ever." Offscreen, she is a nationally recognized speaker, delivering keynotes on resilience, loss, creativity and the power of storytelling. Her TEDx talk has been viewed by individuals and nonprofits around the world. She launched her podcast, "Lifted," which features dynamic women sharing their stories of what and who have lifted their lives. Through her work Tembi aims to inspire people to embrace resilience, love, and the power of community.
Toriano Gordon, the chef behind the Vegan Mob food truck, grew up sharing soul food with his family and friends. When he began eating vegan after wanting to improve his health, he was nostalgic for those childhood flavors, so he spent hours painstakingly recreating them from scratch. His innovative dishes became the backbone of Vegan Mob, a Bay Area original that draws in vegans and omnivores alike.In his first cookbook, Gordon shares favorites from the restaurant as well as new recipes, inviting readers to try crowd-pleasing favorites such as Brisket, Smackaroni, and Mobba'Q Baked Beans. In a homage to his youth in the Fillmoe (not Fillmore) and his San Francisco and Oakland communities, he also draws inspiration from a multitude of cuisines with recipes like La La Lumpia, Mafia Mobsta Noodles aka Garlic Noodles, Mob Lasagna, and Mob Taco Bowls, all made accessible for the home cook. February 27, 2024
Teach kids to count and read at the same time! Know Your Food introduces early readers to numbers by paring them with simple sentences about food. Beautiful photos and graphics tie the written, numeral, and visual forms of each number together. For instance, one page has a picture of 12 muffins, a sentence about them, and four different ways to see the number twelve. Help early learners gain reading practice and counting skills while building an interest in numbers. Aligned to Common Core standards and correlated to state standards. Sandcastle is an imprint of Abdo Publishing, a division of ABDO. January 1, 2014
In Provisions , Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table. Genres October 13, 2008
A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more. Chef and writer Klancy Miller found her own way by trial and error—as a pastry chef, recipe developer, author, and founder of For the Culture magazine—but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages—entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more—and learned from their stories? Like Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today’s food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes—all accompanied by stunning original illustrated portraits and vibrant food photography. In addition, Miller shines a light on the matriarchs who paved the way for today’s tastemakers—Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard. These collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food. September 19, 2023
Expert tips and easy recipes for creating delicious food on your firepit barbecueFire up the firepit and let's get barbecuing. As an experienced chef and food writer - and a dab hand with the barbie tongs - Ross Dobson knows a thing or two about cooking with fire. In this book his recipes are especially tailored to creating great meals on a firepit with a simple grill or hotplate.Ross shares tips on the best wood to use, foolproof instructions to tame the flame and make the heat last, advice on how to prepare food for the grill, marinades for tenderising and adding flavour, plus ideas for delicious butters, salsas, dips and breads.Over 90 recipes, for chicken, fish, pork, beef, lamb, vegetarian meals and vegetables, are simple to prepare, fun to cook and perfect for your firepit barbecue... Whether it's fragrant chicken parcels for a healthy midweek family dinner, whole trout with lemon and dill for Sunday lunch, or spicy beef kebabs for a cruisy Friday night feast with friends. That's cooking with fire! April 5, 2022
From classic, competition-winning recipes to boundary-pushing ’que, join the founder of Meat Mitch competition BBQ team and Char Bar Smoked Meat and Amusements for a BBQ Revolution! Mitch Benjamin has helped open BBQ restaurants in Paris , served his smoked meat to baseball legends at Yankee Stadium , and taken home some serious hardware from just about every major BBQ competition . In this book, he throws open the doors to his kitchen (or as he calls it, his “Mitchen”) and takes BBQ on a wild ride ! The book starts with his behind the scenes look at competition BBQ and smoking, then winds its way through chapters both classic and creative:Whether you’re relatively new to BBQ or a seasoned pitmaster , you’re sure to find new ideas, techniques, and flavors if you hang around with Mitch. What are you waiting for? Join the revolution! July 6, 2021
Super Simple Outdoor Recipes is an adapted and affordable version of The Ultimate Outdoor Cookbook by Linda Ly. Perfectly curated for outdoor adventurers and backyard socializers, this edition offers an introduction to outdoor cooking, whether directly on a firepit flame or using a camping grill or Solo Stove.Recipes are accessible, easy to cook, and set up so you can carry your supplies, tools, and ingredients outside without fuss or complication. Most recipes can be pre-prepped at home so your time outside is focused on relaxing rather than cooking. Perfect for beginners, details on how to start the perfect outdoor fire; fire safety; and the best tools and tricks for cooking on a flame, griddle, or grate are all included.You’ll find no-fuss recipes with simple ingredients Sticks and s’mores, meatballs, the outdoor classic frankfurter, and more On the pizza, bread, and hearty breakfast classics like eggs and bacon with a twist meat and veg combos, tortilla, fish, and even desserts Cast iron chicken and waffles to pancakes and pork chops Dutch stews, soups, and one-pot wonders Grill classics including chicken, burgers, steak, and fishWhether you are an avid camper or prefer a seat in your favorite backyard Adirondack chair, this tasty compilation of easy, yummy recipes will make being outdoors even more fun and satisfying. May 9, 2023
Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavor of the jewel-like, delectable nut. With over sixty recipes, authors Barbara Bryant and Georgeanne Brennan draw inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France, and the Middle East, giving the dishes a contemporary spin. Serving up a feast of snacks, breakfasts, sides, mains, and desserts—such as Pistachio Flour Waffles with Pistachio Butter and Pomegranate Syrup, Cumin-Roasted Cocktail Pistachios, Grilled Zucchini Skewers with Pistachio Dukkah, Chicken Milanese with Pistachio-Parmesan Crust, Pistachio Butter-Basted Shrimp Tacos, Pistachio Ice Cream Sandwiches, Pistachio Nut Tart, and Baklava with Pistachios—this stunning collection of recipes highlights the taste and flexibility of the pistachio. In addition to exploring their culinary history and nutritional value, the authors also provide tips on how to toast and store the nut, as well as how to make your own staples, such as pistachio flour, butter, milk, and paste. With Pistachio, you will discover the rich and complex world of flavor that takes this ancient delicacy from the snack bowl to center stage. September 26, 2023 About the Author Georgeanne Brennan, born and raised in Southern California, is the author of the James Beard Award winning cookbook, The Food and Flavors of Haute Provence, and the International Association of Culinary Professionals award for her book, Aperitif, among numerous others, including her best-selling memoir, A Pig in Provence, about her years raising goats and pigs and making cheese in France in the 1970s. She’s divided her life for many years between her modest home in Provence, where she learned to make French style aperitifs, and a small farm in Winters, CA. She co-founded the pioneering seed company, Le Marche Seeds International, an important source for emerging organic market growers, in the 1980s. In the 1990s she conducted week-long Culinary Vacations in Provence. In 2014 she founded the on-line store lavierustic.com. She and her work have been featured in numerous publications including the New York Times, Food and Wine Magazine, InStyle, Vogue and many others. She has a bachelor’s degree in History and English from San Diego State University and master’s degree in History from UC San Diego.
Perfect for keto, paleo, and low-carb diets, get an energy boost that is high in fat, but low in protein and carbohydrates with Sweet and Savory Fat Bombs ! Learn to make 100 savory and sweet snacks —perfect for fat fasts and boosting your fat intake. These delicious, high fat snacks are ideal for low-carb high-fat, ketogenic, and Paleo diets , and are also a great alternative to sugary, carb-filled treats.Use Sweet and Savory Fat Bombs to help shed those stubborn pounds , to fill you up in between meals , or to give you an energy boost . Fat bombs are ideal for boosting your fat intake, as at least 85% of the calories come from fats . These simple recipes include easy-to-find ingredients , so you'll always have something scrumptious and satisfying to snack on!Start by making basic recipes —like Spiced Maple and Pecan Butter, Berry Nut Butter, and Chocolate-Hazlenut Butter—to serve as the base ingredients for your fat bombs, then Don't think that a specialized diet means giving up tasty foods, Sweet and Savory Fat Bombs has your back! June 1, 2016 About the AuthorMartina Slajerova is a health and food blogger living in the United Kingdom. She holds a degree in economics and worked in auditing, but has always been passionate about nutrition and healthy living. Martina loves food, science, photography, and creating new recipes. She is a firm believer in low-carb living and regular exercise. As a science geek, she bases her views on valid research and has firsthand experience of what it means to be on a low-carb diet. Both are reflected on her blog, in her KetoDiet apps, and in this book.The KetoDiet is an ongoing project she started with her partner in 2012 and includes 6 cookbooks, and the KetoDiet apps for the iPad and iPhone. When creating recipes, she doesn’t focus on just the carb content: you won’t find any processed foods, unhealthy vegetable oils, or artificial sweeteners in her recipes. This book and the KetoDiet apps are for people who follow a healthy low-carb lifestyle. Martina’s mission is to help you reach your goals, whether it’s your dream weight or simply eating healthy food.
Allergen-free cooking has never been easier or more appealing than in these recipes made entirely without dairy, soy, nuts, peanuts, gluten, seafood, cane sugar, or eggs. Created by a mother (and power blogger) whose young children were diagnosed with severe food allergies and herself has multiple food sensitivities, this collection of family-friendly recipes means no more need to make multiple meals; everyone can enjoy every single dish because all are free of the major allergy triggers. With an 8-week elimination diet to help readers identify allergens and a game plan for transitioning to a cleaner, safer way of eating that is kid-tested and parent-approved, Pure Delicious changes cooking for the family from a minefield to an act of love. April 5, 2016
Relive the magic of the iconic moments with these 75 recipes inspired by the cult-classic holiday movie Home Alone .It’s your kitchen…you have to defend it! Whether you’re fending off the Wet Bandits or just a hungry family trying to snag the coveted last slice of cheese pizza, The Unofficial Home Alone Cookbook is here to keep hunger at bay. From appetizers and main dishes to refreshing drinks and holiday-worthy desserts, this book features 75 recipes inspired by Home Alone !Try recipes-“Highly Nutritious” Mac and Enjoy with a goblet of milk for a meal of champions-Lovely Cheese All for you, right down to the last slice-“Eating Junk and Watching Rubbish” Eat all the junk you want…no one is here to stop you!-And much more!Perfect for nostalgic Home Alone fans looking to recreate that “I made my family disappear!” magic or families who are enjoying the movie together for the very first time, The Unofficial Home Alone Cookbook has all the recipes you’ll need to make a meal worthy of Kevin McCallister himself. October 31, 2023
Healthy, delicious, and simple, the Paleo Diet is the diet you were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will do wonders for you. The world's leading expert on Paleolithic (Stone Age) nutrition, Dr. Loren Cordain demonstrates how, by eating all the lean meats and fish, fresh fruits, and nonstarchy vegetables you want, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, Syndrome X, and many other illnesses. Over 100 delicious Paleo recipes provide enough flavor and variety to satisfy anyone, and the six weeks of Paleo meal plans get you started on a healthy and enjoyable new way of eating. Start reading and following The Paleo Diet today and eat your way to weight loss, weight control, increased energy, and lifelong health-while enjoying every delicious bite. September 7, 2001 About the Author Loren Cordain, PhD, is one of the world's leading experts and researchers in the area of evolutionary medicine. He is on the faculty of Colorado State University and the author of The Paleo Diet and The Paleo Diet for Athletes. He has been featured on Dateline NBC, in the New York Times, the Wall Street Journal, and other media."
If you're confused about going veggie, here is the perfect resource for basic nutrition information, great tips, a helpful Q&A, and recipes for vegetarian meals even nonvegetarians will love!Vegetarianism can help the environment, raise your consciousness, and make a cow very happy. But for teenage vegetarians--and perplexed parents--there seem to be more questions than What can I eat? How do I know I'm getting enough protein and vitamins? What's a lacto-ovo? Does all veggie food taste like cardboard? Vegetables Rock! answers these questions and more on what going vegetarian is really all about, including--How vegetarians help save the planetA primer on the history and values of vegetarianism, from veganism to macrobioticsThe lowdown on foods containing hidden animal productsTips for braving the perils of cafeteria diningWhat to say to meat eaters who give you a hard timeSurvival strategies from successful vegetarian teensWhat to eat in restaurants, diners, and fast-food placesLists of veggie-friendly colleges, restaurants, websites, and mail-order sources60 delicious recipes--all made with ingredients from your local supermarket!Choosing vegetarianism is the first big step. Vegetables Rock! is the next. March 1, 1999
Cauliflower really can do it all, and this book shows how this versatile veggie can be used in all your meals to make everything from blueberry muffins and a Mediterranean salad to cauliflower-crust pizza, Buffalo wings, tostadas, and gnocchi—even chocolate mousse and strawberry ice cream. January 7, 2020
Save the planet without sacrificing the tastes you love!Reduce your carbon footprint one small, scrumptious step at a time! Eva Fox's The Happy Planet Cookbook is here to help with plant-based recipes that are easier on the environment and more sustainable ways to enjoy the proteins you just can’t live without. Get curious about your ingredients, reduce your meat and dairy intake, and add more eco-friendly foods to your pantry so you can help make the planet a little happier.With 75 creative recipes and sustainability tips to guide you, making an impact is within your reach! You’ll enjoy flavorful and flexible new favorites• Avocado Bagel Breakfast Sandwich• Double-Chocolate Waffles• Easy Peach Burrata Salad• One-Pot Tom Yum Soup• Nashville Style Hot Cauliflower Bites• Szechuan Eggplant Stir Fry• Unbelievable Vegan Doughnuts• Chia Pudding with Honey-Roasted FigsWith these delectable flexitarian recipes and simple tips for making planet-friendly tweaks, The Happy Planet Cookbook makes saving the world a delicious goal. November 9, 2021
A tantalizing collection of over 250 recipes tailor-made for the ultimate cooking a cast iron skillet. The stovetop-to-oven ease of the cast-iron skillet makes it simple to create mouth-watering meals the whole family will love. Complete with full-color photographs and a wide range of recipes covering breakfast, lunch, dinner, and everything in between (even desserts), The Cast Iron Skillet Cookbook is a must-have. Inside this cookbook, you will find recipes such While the broad variety of original recipes will appeal to seasoned chefs, chapters dedicated to the care and keeping of your cast iron skillet make this cookbook perfect for newcomers to this booming culinary trend, as do the easy-to-follow step-by-step recipes. March 10, 2015
Go completely nut-free with 200 accessible, beginner-friendly recipes designed to keep anyone with nut allergies safe—while still enjoying delicious foods.Dealing with a peanut or tree nut allergy can often make mealtimes challenging—lots of recipes require nuts, and it can be hard to share a meal with others who might not understand the severity of your allergy. However, you can avoid all these issues with nut-free solutions that allow you to safely—and quickly—create delicious dishes that even your friends without allergies will love!In The Everything Nut Allergy Cookbook , you’ll learn all the tips and tricks for creating nut-safe meals, including cooking tips to avoid contamination and safe substitutions for common ingredients. Enjoy hundreds of allergy-friendly recipes (including recreations of favorites)-Two Cheese Baked Pesto Chicken-Thai Chicken Salad-Sunflower Pumpkin Seed Trail Mix-French Macarons-Seed Butter Chocolate Cups-And many more!Whether you’re looking for new recipes to build out your nut-free repertoire or are new to the nut-free lifestyle, this helpful, reliable resource provides easy, tasty dishes that will become allergy-safe for years to come. May 3, 2022
Laurie Wolf is “The Martha Stewart of Marijuana Edibles” – The New Yorker The benefits of marijuana for treating symptoms of severe illnesses are immeasurable. People with AIDS, cancer, neurological issues, arthritis, anxiety, depression, glaucoma, and many other illnesses are turning to cannabis to avoid the powerful and unpleasant side effects that often come with traditional medications. An easy way to incorporate cannabis into your life is to include it in your everyday diet. Ingest your marijuana in a wide range of delicious foods with Cooking with Cannabis . Featuring step-by-step photos of how to make the various infusions that are the foundation of cooking with cannabis, these more than 70 simple recipes include a variety of gluten-free and vegan options.Learn about various strains of marijuana, the different types of cannabinoids and their effects, how to use marijuana as a seasoning, and tips for storing and freezing. This sophisticated guide will teach you the importance of patience in waiting for a marijuana edible to take effect and that less is, in fact, more.All of these recipes can be made unmedicated, with delicious results, simply by using the same amount of the un-cannabinated infusion ingredient! From breakfast, to dinner, to dessert, you can make any meal a marijuana edible. August 15, 2016
"Waffles + Mochi is a new children's show coming to Netflix in March 2021 from Higher Ground Productions, President Barack Obama and Michelle Obama's production company in partnership with Netflix"-- December 7, 2021
Chef and registered dietitian Zoey Xinyi Gong offers an incredibly fresh, elegant, and authentic approach to food therapy and a truly accessible guide to cooking with Traditional Chinese Medicine (TCM), a thousands-year-old practice for holistic wellness.Named after a foundational theory of what balance and optimal health looks like, The Five Elements Cookbook is a stunning introduction to the beginner concepts of TCM and offers a photographic guide to the most commonly used medicinal ingredients (American ginseng, turmeric, reishi, and more), their healing properties, and how to use them seamlessly in your cooking—whether in a warm tea, restorative bone broth, a sweet smoothie, or your favorite dinner. Each of the over 50 delicious recipes ingeniously incorporates a food-as-medicine ingredient, with consideration for seasonality, digestion, and body constitution, and specific concerns, like menstrual pains, nausea, anxiety, blood circulation, respiratory health, and more. For those with dietary restrictions, each recipe also includes a key for vegan, nut free, dairy free, gluten free, plus the TCM energetics and uses. Recipes span all day and every meal, plus beverages andSesame Goji GranolaPumpkin and Lotus Seed Hummus with CruditéReishi Mushroom Miso Soup Steamed Whole Fish with Herbal Soy SauceWarming Lamb Noodle Soup Saffron Mulled WineWith beautiful photographs throughout, this soothing, practical guide is perfect for those looking to eat for healing, nourishment, and joy. February 14, 2023
It is said that Cuban food reflects the Cuban spirit—a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You’ll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza.A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine! June 1, 1994
What is your most poignant memory surrounding food?Of all the essentials for survival: oxygen, water, sleep, and food, only food is a vast treasure trove of memory and of sensory experience. Food is a portal to culture, to times past, to disgust, to comfort, to love: no matter one's feelings about a particular dish, they are hardly ever neutral.In MY FIRST POPSICLE, Zosia Mamet has curated some of the most prominent voices in art and culture to tackle the topic of food in its elegance, its profundity, and its incidental charm. With contributions from Stephanie Danler on vinaigrette and starting over, Anita Lo on the cultural responsibility of dumplings, Tony Hale on his obsession with desserts at chain restaurants, Patti LuPone on childhood memories of seeking out shellfish, Gabourey Sidibe on her connections with her father and the Senegalese dish Poullet Yassa, Andrew Rannells on his nostalgia for Jell-O Cake, Sloane Crosley on the pesto that got her through the early months of the pandemic, Michelle Buteau on her love for all things pasta, Jia Tolentino on the chicken dish she makes to escape reality, and more, MY FIRST POPSICLE is as much an ode to food and emotion as it is to life. After all, the two are inseparable. November 1, 2022
or Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays , learning the traditional recipes of the Italian region of Puglia, like focaccia , braciole , zucchine alla poverella , and pizza rustica .In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna , featuring over 100 classic Italian recipes , along with advice and stories from 25 beloved Italian grandmothers .With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna , then look no further! March 15, 2017
Celebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom, Zoe’s Ghana Kitchen began as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks. Join Zoe as she shares the beauty of Ghana’s markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavors of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as: Simple Fried PlantainsRed Red StewRed Snapper and Yam CroquettesBofrot DoughnutsNkatsenkwan (Peanut Butter Stew with Lamb)Jollof Fried ChickenGhana-fied Caesar Saladand more With flexible recipes for hearty salads, quick and wholesome dinners, flavorful feasts, and much more, Zoe’s Ghana Kitchen brings truly exciting and flavor-packed dishes into your kitchen. This is contemporary African food for simply everyone. October 19, 2021
Nadiya Hussain, winner of The Great British Baking Show, knows that what we bake depends on the day of the week and what mood we’re in. In Nadiya’s Everyday Baking, Nadiya shares nearly 100 simple and achievable recipes for breakfast, dinner, dessert, and everything in between. Organized by situation and occasion, Nadiya’s recipes are designed to always provide for a delicious, rewarding meal no matter what kind of day you’re• Everyday Kind of Days when you’re short on Harissa Pita Pockets, Sweet Potato Jalapeño Gratin, Crispy Tofu Lettuce Wraps• Chill Out Days when you want to move and cook Spring Onion Pancakes, Tandoori Chicken Naan Sando, Spicy Smashed Chickpeas• Rainbow Days when you need some color in your Spinach and Paneer-Stuffed Shells, Crunchy Okra Fries, Fruity Baked Ricotta Dip• Happy Days when you want to cook something uplifting and Paprika Egg Phyllo Tart, Mushroom Carnitas, Chocolate Hazelnut Cookie Pie • Baking Days with simple desserts for beginner bakers as well as elevated bakes for experienced Cake in a Jar, Hot Chocolate Custard Pudding, Indian Gulab Jamun Cheesecake This stunning collection of recipes, alongside delightful photography and Nadiya’s warm, inspirational voice, is sure to become a new favorite for home cooks and bakers alike. October 11, 2022
Sustainable Kitchen is a positive, practical handbook on how to shop, cook and eat in an ecologically sustainable way.Founders of the Sustainable Food Story, Abi and Sadhbh, have put together tips and step-by-step projects on how to adapt your kitchen habits to a more eco-friendly way of life.Whether you are unsure about the best places to shop, what to do with your leftover lemons or how best to clean your kitchen without impacting the environment, Sustainable Kitchen is the complete guide to changing the way you think about food and the kitchen, in a way that is healthier for you and healthier for the planet.Having a sustainable approach to your kitchen will help you save money, connect to your community and produce better food, all whilst being kind to the planet.With small changes to make those choices easier, and a few recipes along the way to help battle food waste, here are several achievable ways to start making a difference. May 3, 2022
Author of the beloved Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn is the country’s foremost evangelist for family meals every day of the week. And she knows that the only way to make them a reality is by building a repertoire of dishes that are quick and easy to prepare, and guaranteed to please. In Mad Hungry Family, Scala Quinn has collected all the no-fuss, big-flavor recipes that send her family stampeding to the kitchen table—from flat roast chicken to second-day spaghetti pancakes—and peppered them with tips, tricks, and solutions learned over a lifetime of cooking both professionally and for her family of five. Here are survival strategies for nothing-in-the-fridge crises, feeding unexpected guests, getting Thanksgiving dinner on the table before your family revolts, and more. Also included are primers on the ingredients and techniques you need—and permission to ignore those you don’t. With soulful, satisfying recipes and real talk about what it takes to make family meals a reality, Mad Hungry Family is the “you-can-do-this” handbook every home cook needs. July 27, 2016
There’s something almost magical about the way Maya’s grandmother cooks--and although Halmunee may be losing her memory, she always knows how to make the most delicious gimbap. Maya doesn’t remember her family’s old life in Korea, but she learns new recipes and stories when they cook together--stories that Maya's mom would prefer stayed in the past, especially if they involve Maya’s father.One summer day, as Maya and Halmunee are making patbingsu, something unbelievable happens: a single delicious bite transports Maya and Halmunee back in time, into the memory itself. Halmunee explains that their family has the ability to time travel through food--and Maya can do it too, if she practices.As she eats her way through the past, Maya tries to unravel the mystery of what life was like in Korea, and what really happened to her dad. She learns that time moves in ways she couldn't imagine . . . and that sometimes, families keep secrets to protect the ones they love. April 11, 2023 About the Author Flora Ahn is an attorney by day and an author and illustrator by night. Her work includes A Spoonful of Time (Quirk), The Golden Orchard (Audible Original), a children's chapter book series, Pug Pals (Scholastic), as well as her popular blog, Bah Humpug. Raised in California by her Korean immigrant parents, Ahn lives in Virginia with her three pugs and practices law in DC. She is always looking for opportunities to further pursue her love of food, books, drawing, and writing, and is especially excited to find ways to combine them.
Journey around the world with this poetry collection celebrating delicious international street food!The world is a delicious place! Come along on an international journey to try a hot pretzel in New York City; saffron tea in Mumbai, India; deep fried scorpions in Beijing, China; and much, much more.This poetry collection celebrates all the different kinds of street food from around the globe, introducing young readers to snacks they know and ones they’ve never heard of—showing that no matter where we live, we all appreciate a yummy treat! April 13, 2021
A meditation on the meaning and limits of hospitality today, from the shortlisted author of the Commonwealth Writers' Prize.The dinner table, among friends, is where the best conversations take place—talk about the world, religion, politics, culture and cooking. In the same way, Be My Guest is a conversation about all those things, mediated through the medium of shared food.We live in a world where some have too much and others not enough, where immigrants and refugees are both welcomed and vilified, and where most of us spend less and less time cooking and eating together. Priya Basil invites us to explore the meaning and limits of hospitality today, and in doing so makes a passionate plea for a kinder, more welcoming realization that we have more in common than divides us."An intimate, delicious and thought-provoking story, told with warmth, humour and generosity." —NIGEL SLATER"The subject of food and its many-threaded associations—of generosity and privation, sharing and hoarding, diversity and denial, pleasure and fear—is the starting point for this absorbing meditation on the interface of self with other in contemporary Europe. Priya Basil writes with honesty, clarity and wit about what it means to be hospitable in a culture of selfishness, and the problems and possibilities of commonality." —RACHEL CUSK March 11, 2019 About the Author Priya grew up in Kenya, returning to the UK to study English Literature at the University of Bristol. She had a career in advertising before becoming a full time writer. In 2010 Priya, and the journalist Matthias Fredrich-Auf der Horst, initiated Authors for Peace. It is intended to be a platform from which writers can actively use literature in different ways to promote peace. The first event by Authors for Peace took place on 21 September 2010, the UN's International Day of Peace. With the support of the International Literature Festival Berlin, Priya hosted a 24hour-live-online-reading by 80 authors from all over the world. The authors read from their work in a gesture of solidarity with those who are oppressed or caught in conflict. Priya lives in London and Berlin.
Master entrepreneur, original hip-hop mogul, and three-time New York Times bestselling author Russell Simmons offers an inspiring guide to the benefits of conscious eating and veganismIn the New York Times bestseller Success Through Stillness, Russell Simmons shared how meditation can be used as a powerful tool to access potential in all aspects of life, having seen himself how achieving inner peace led to outward success.In The Happy Vegan, Simmons shares how once he started practicing yoga and meditation, he became more conscious of his choices, particularly the choices he made regarding his diet. Simmons first adopted a vegetarian and then vegan diet, and almost immediately began to experience the physical, mental, and emotional benefits of eating green and clean. He delves into research about mindful eating, the links between stress and poor eating habits, the importance of listening to your body, the well-documented problems associated with eating animal products and processed foods, along with tips on how to transition to a vegan diet.Drawing on his own experience, the experiences of others, and science and research on the health benefits of conscious eating and veganism, The Happy Vegan is an accessible and inspiring guide to help others make the move toward a vegan diet and a more successful, focused, and purposeful life. March 10, 2015 About the Author Russell Simmons is an American entrepreneur and record producer. Simmons was the former owner of the pioneering hip-hop label Def Jam, a founder of Russell Simmons Music Group, and the creator of the clothing fashion line Phat Farm and the fragrance label Atman.Russell Simmons is the fourth richest hip hop entrepreneur, having a net-worth estimate of $340 million, behind Jay-Z ($547M), 50 Cent ($440M) and Sean Combs ($358M).
A working class kid from Manchester. One of her earliest childhood memories is having a placard balanced on her lap, being wheeled along in her pushchair, as her mum protested the closure of the local children’s hospital. Along with her mum and sister, she became a teenage carer for her grandmother who suffered with dementia. It was this experience that propelled her, aged 16, into her first social care job.With over 10 years experience in the social care sector, Angela specialised in working in dual diagnosis, homelessness, mental health and substance misuse. She has guest lectured at the University of Bristol on these topics.In 2015, she received a Churchill Fellowship and travelled to the USA and Norway to research innovative approaches to crime and punishment.Combining her BA(hons) in Politics & Modern History and an MSc in Social Work with her work experience, Angela now writes about social issues, with a particular interest in prison reform, the criminal justice system, mental health, ADHD and neurodiversity.Her debut non-fiction, Criminal - How Our Prisons Are Failing Us All, will be released in paperback on 25th May 2023. She is represented by Matilda Forbes-Watson at WME. October 24, 2017
Questlove is best known for his achievements in the music world, but his interest in food runs a close second. He has hosted a series of renowned Food Salons and conversations with some of America’s most prominent chefs. Now he is turning his hand to creating a cookbook. In Mixtape Potluck Cookbook, Questlove imagines the ultimate potluck dinner party, inviting more than fifty chefs, entertainers, and musicians—such as Eric Ripert, Natalie Portman, and Q-Tip—and asking them to bring along their favorite recipes. He also pairs each cook with a song that he feels best captures their unique creative energy. The result is not only an accessible, entertaining cookbook, but also a collection of Questlove’s diverting musical commentaries as well as an illustration of the fascinating creative relationship between music and food. With Questlove’s unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food. October 15, 2019 About the Author Ahmir Khalib Thompson, known professionally as ?uestlove or Questlove (also known as BROther ?uestion, Questo, Brother Question or Qlove), is an American drummer, DJ, music journalist and record producer. He is best known as the drummer and joint frontman (with Black Thought) for the Grammy Award-winning band The Roots, serving since February 17, 2014 as the in-house band for The Tonight Show Starring Jimmy Fallon, the same role he and the band served during the entire 969 episode run of Late Night with Jimmy Fallon.He has produced for artists including Elvis Costello, Common, D'Angelo, Jill Scott, Erykah Badu, Bilal, Jay-Z, Nikka Costa and more recently, Al Green, Amy Winehouse and John Legend. He is a member of the production teams the Soulquarians, The Randy Watson Experience, The Soultronics and The Grand Wizzards.His memoir Mo' Meta Blues was published in 2013.
