Feed your baby a healthy, homemade diet with 200+ recipes for purees, solid foods, and whole meals.Keeping track of proper nutrition at each stage of your baby's development―let alone preparing wholesome foods to match―is overwhelming for any parent. The Big Book of Organic Baby Food is here to take the guesswork out of feeding, with a huge selection of natural, organic, and irresistible baby food recipes to nourish your baby from infancy through the toddler years and beyond.Get more than other baby food books with:Guidance for every age and stage―Each section includes an overview of the developmental changes to expect at that age, and convenient tips to help you make the best nutritional choices for your child. A simple transition to solid food―Begin with more than 150 recipes for purees, smoothies, and finger foods that will help your little one make the transition to eating solid foods. Beyond baby food―When your child is ready, you'll find 70+ basic-but-delicious recipes that the whole family can eat! From single-ingredient purees to full meals, this baby food cookbook is your one-stop stop for complete childhood nutrition. Read more

NEW YORK TIMES BESTSELLER • 120+ recipes for delicious, soul-warming comfort food . . . and getting it ready in a hurry—from the author of Half Baked Harvest Every Day.Colorful. Convenient. Comforting.Mega-bestselling author Tieghan Gerard is busier than ever—always creating recipes, taking photographs, and collaborating with friends. In her fourth cookbook, she returns with a collection of more than 120 recipes that reflect the way she cooks now: simple ingredients, easy to get on the table, short on time yet big on flavor. Having cooked for her large family from a young age, Tieghan loves the feeling of sharing great food—and now she wants to share that feeling with you. This collection leans into the comfort food she’s known for, but with an eye toward getting it ready in a hurry. With many recipes doable in one pot or pan, most in under forty-five minutes, and a more-is-more focus on flavor (but not ingredients), you’ll be feasting fast. Start your day with Maple Bacon Pancakes with Bourbon Maple Syrup, snack on Cheesy Roasted Shallot Bread, and make Garlic Butter Steak Bites with Bang Bang Sauce your family’s new favorite. Enjoy delicious twists like Sheet Pan Mac & Cheese with All the Crispy Edges, and, of course, finish it all off with something sweet, like a Dark Chocolate Pistachio Cake with Cream Cheese Icing. Relying on basic ingredients and Tieghan’s signature knack for making sauces and dressings that you’ll want to double to keep on hand at all times, these recipes will make your meals feel like a warm hug. If you’ve ever needed a belly full of comfort and a plate bursting with fresh, unexpected flavors—and wanted it all right now—Half Baked Harvest Quick & Cozy is for you. Read more

“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy. Read more

125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series “Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”—Epicurious Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too. Read more

Take your tinned fish game to the next level with 80 recipes for meals for one, picnics in the park, sunny breakfasts, and more, from the trailblazing brand, Fishwife Tinned Seafood Co.Grab your baguette, butter, Castelvetrano olives, flaky salt, and a little glass of chilled wine—it’s tinned fish time! According to Becca Millstein, co-founder of Fishwife, tinned fish is making waves for a thousand reasons: It eliminates the entire process of cooking a fish. It can sit in your cupboard for years and still be at its best on its fifth birthday. It’s a versatile, protein-packed, convenient ingredient. And, lastly, a tremendous amount of love and labor goes into each individual tin of fish, which Fishwife sources responsibly from traditional purveyors and fisherfolk, all wild-caught or ethically farmed.While you might not be able to resist just snacking on Fishwife’s delightfully packaged and decidedly delicious offerings (like the smoked trout, Sichuan-chili-spiked salmon, or Cantabrian anchovies) straight out of the can, with The Fishwife Cookbook you can take your tinned fish to the next level, effortlessly transforming it into a mouthwatering meal or satisfying snack.You’ll find chapters that span a range of occasions, like Just a Quickie, A Meal for One, Picnic in the Park, Dinner Is Served, Hosting a Cocktail Party, and Sunday Morning, featuring 80 powerfully flavorful and easy-to-put-together recipes, like:Tinned Smoked Salmon Deviled EggsSmoked Mackerel UdonSardine Fritto Misto with Charred Lemon and AioliFisherman’s Stew with Salmon, Mussels, and CocklesRainbow Trout Tacos with Peach and Tomato SalsaLamb Bolognese with Cantabrian Anchoviesand many moreThroughout, deep dives—like The Great Tinned Fish Beverage Companion Guide and How to Pack a Perfect Picnic—show you that the world of tinned fish is your oyster. With beautiful photographs and the charming and whimsical illustrations in the brand’s signature style throughout, The Fishwife Cookbook is an invitation to make a splash! The water’s fine, the fish are jumping, and the food is a revelation. Read more

Eat What Elephants Eat is a vegan cookbook featuring an unforgettable personal narrative, eighty recipes, and easy meal plans.Dominick (Dom) Thompson comes from the West Side of Chicago, where he was lured into the drug trade, as much for comradeship as for power and money. One summer, he agreed to a last hustle. It was a sting, and Dom went to federal prison. It was there in his darkest hour that he had the revelation that brings us Eat What Elephants Eat—to heal his body and soul, he vowed never again to harm another sentient being. Like the peaceful, intelligent African giants, he would start by eating only plants, too. The diet made Dom strong again in every way. And it can do the same for anyone who eats a diet of only plants. At the heart of Eat What Elephants Eat are eighty simple vegan recipes and meal plans for a vegan lifestyle that anyone can follow. Dom answers questions all vegan-curious people ask: How do I stay focused? What are the health benefits? Is it expensive? (No!) What about protein? (Yes! Lots!) Recipes in Eat What Elephants Eat include: Breakfast: Saturday Morning Nostalgia Pancakes, The “Duluth” Omelet, Really Good Tofu ScrambleSoups and Bowls: Watermelon Gazpacho, Mushroom Ramen Bowl, Buffalo Cauliflower “Chicken”Small Plates, Sandwiches, and Burgers: Sweet Corn n’ Jalapeno Fritters, Mega Tofu BLT, Lentil Sloppy JoesMains: Spaghetti n’ Beet Balls, Jackfruit Tacos with Mango-Corn Salsa and Avocado “Cream”Dessert: Lemon Loaf with Lemon Icing, Brownies in a “Jiffy”, Roasted Stone Fruit with Cashew Cream Kind and practical, Dom connects the dots among the social and environmental perils of the industrial food system and our health. With humor and understanding, he delivers a no-fuss plan that guides anyone to embrace veganism. Read more

In her much-anticipated first cookbook, the culinary superstar and Top Chef winner reimagines the role produce plays in everyday meals, moving it from side to center in enticing recipes that add fun and complex flavor to veggie-forward eating—the kind of food we want to enjoy today.A prodigy who started cooking as a teenager, master chef Brooke Williamson has already carved out a résumé full of leading roles and professional achievements in her young career. She won Bravo’s Top Chef Season 14, and on Food Network, was crowned the first winner of Tournament of Champions, and debuted as one of the three titans on the new cut-throat hit competition, Bobby’s Triple Threat.Sun-Kissed Cooking is her much-anticipated first cookbook—a remarkably fresh look at produce-forward cooking that combines a deep love of ingredients, a respect for seasonality—which also incorporates preserved and canned vegetables—and an unexpected flair that makes cooking with produce inventive, fun, and incredibly delicious. Williamson inspires home cooks to follow their imagination and build dishes from whatever vegetables or fruits capture their fancy in the moment. With over 100 fresh and unexpected recipes, arranged by the ingredient at the center, from mushrooms and tomatoes to peas and pods to starch and greens—accompanied by sixty enticing photos—she shows how to get the most out of items from the farmer’s market or the produce aisle.Though vegetarians will find plenty of recipes to love, Sun-Kissed Cooking is for everyone who wants to eat better without compromising flavor or skimping on ingredients they love—many dishes feature meat, poultry, and seafood. Williamson’s cooking style is wonderfully original without being fussy or complicated, and following her helpful guidance home cooks of every level can adopt her joyful attitude in the kitchen at the dinner table. Read more

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An inspirational, accessible family cookbook that offers everything a parent needs to bring joy and love back into the kitchen, by the baby and toddler feeding experts behind Feeding Littles and the New York Times bestselling cookbook author of Inspiralized.When it was time to introduce solids to her firstborn, Ali Maffucci didn’t want to make baby food from scratch or buy expensive premade purées. Enter baby-led weaning (or baby-led feeding)—and Megan McNamee and Judy Delaware, the dietitian/occupational therapist duo behind preeminent parenting resource Feeding Littles—which skips spoon-feeding altogether so babies can eat what the family eats. As babies feed themselves, they explore a variety of aromas, shapes, and colors while developing fine motor skills, hand-eye coordination, dexterity, and healthy eating habits. McNamee and Delaware also help their clients navigate—or prevent—picky eating at all ages and raise a generation of intuitive eaters who listen to their bodies and love a variety of food. Now, these powerhouse authors unite to provide a plan that will reduce stress and anxiety around mealtimes, nourish your loved ones, and satisfy everyone’s palate with fun, easy, nutritious recipes. Maffucci, Delaware, and McNamee offer:strategies for baby-led weaning/feeding, as well as safety and other common parental concernshow to meal-prep in a way that works for your scheduletips for dealing with challenges such as picky eaters and dining outa one-of-a-kind visual index for plating food that babies can feed to themselves100+ delicious recipes in categories including Morning Fuel (with plenty of egg-free options), Less Is More (using five ingredients or less), and Mostly Homemade (no shame in using pantry staples!)modifications for families with allergiespositive food language and how to promote body positivityand much moreWith this book in hand, mealtimes will be easier and more enjoyable for everyone—from your six-month-old, to your picky toddler, to the other kids and adults in the family. As parents, the authors know that getting food on the table is hard enough, so whether you’re making a five-minute grilled cheese or pumpkin waffles, it’s time to start celebrating every bite. Read more

An accessible, mouthwatering collection of more than 80 recipes for small bites, tapas, and charcuterie spreads “Graze is the most useful cookbook I’ve seen in a long time. It’s perfect for the way we eat now: simple food, big platters, big flavors.”—Diana Henry, author of Simple: Effortless Food, Big Flavours Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too. In Graze, chapters are organized by level of involvement, from simply slicing veggies (“Mostly Chopping”) to cooking up lavish spreads (“Worth the Effort”). Whip up fast and easy Prosciutto, Asparagus, and Arugula Rolls and Three-Tomato Panzanella on a busy weeknight or indulge in Flaky Cheddar Biscuits with Heirloom Tomatoes and Peaches, Shredded Potato Cakes with Ramps, and Lemon-Tarragon Chicken Skewers on the weekend. And to finish off the meal, try desserts like Brown Butter Brownies and Lemon-Lavender Posset. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. With simple, no-nonsense tips on how to stock your pantry, sample menus, and easy-to-modify recipes, Graze is the ultimate resource for preparing healthy, wholesome, and appetizing food without spending hours in the kitchen. Read more

Enjoy easy and accessible everyday recipes and discover no-nonsense nutrition info that debunks food myths from social media sensation Nutrition by Kylie.Registered dietitian and social media star Kylie Sakaida, a.k.a. @NutritionbyKylie, knows how difficult it can be to keep track of the confusing and often conflicting information about nutrition we are barraged with online. Kylie began posting videos on social media to cut through the noise and offer easy-to-understand and relatable evidence-based advice. Now, millions of people trust and follow her for realistic nutrition tips and delicious recipes. In this beautiful, comprehensive cookbook, Kylie has collected her best nutrition tips along with both fan-favorite and brand-new recipes. Whether you want to change your eating habits and mindset or are just looking for a healthy dinner recipe, So Easy So Good has you covered. Kylie simplifies complex concepts through simple lists, charts, and sidebars. Her recipes and tips emphasize a healthy, balanced mix of protein, carbs, healthy fats, and fiber so you can feel nourished and satisfied. Many of Kylie’s recipes are inspired by the Asian flavors from her upbringing. Some recipes are designed to minimize prep time by using frozen veggies and nutrient-dense convenience foods, while others can be frozen in advance and reheated within minutes for a quick meal. So Easy So Good is packed with simple, accessible, and nutritional advice throughout, but it’s recipes like Matcha Chia Parfaits, Sriracha Honey Tofu Bowls, Chicken Ranch Naan Pizzas, Thai Fish Curry, and even sweets like Tahini Chocolate Brownies, that will have you coming back to the book again and again. Read more

Reclaim your kitchen from processed foods and mystery chemicals, then cook through 75+ recipes that focus on eating well for whole-body health.With all the emphasis put on healthy eating, you probably realize how consequential your food choices are to your mental and physical health, for better or worse. But did you know that a 2017 publication from the National Institute of Health estimates that there are now more than 10,000 chemicals the FDA regulates in food (and that there are only about 100 employees doing so)?Yet you can control to improve what you’re cooking and eating—and A Healthier Home Cook provides an accessible guide for doing just that. In author Shawna Holman’s best-selling first book, A Healthier Home, she took her enthusiasm for healthy living to the page and provided an accessible, room-by-room roadmap for making the home A Little Less Toxic. Now, she’s back with a full book to support most people’s entry point: the kitchen and cooking. A full basics chapter includes shopping guides for all kitchen essentials (detailing what materials to look for and avoid). Then she shares a collection of recipes, many of which help readers avoid store-bought products with questionable ingredients: Nourishing Breakfasts: Cast-Iron Dutch Baby Pancake with Warm Berry Compote, French Toast Casserole, Grain Free Chocolate Chip Banana Bread, DIY Acai Bowl with Rich Maple Granola, Next Day Oatmeal Muffins, Perfect Pressure Cooked Eggs with Hashbrowns and Oven Bacon, Family-Style Breakfast Tacos, Crispy Potato and Egg Bake Substantial Salads and Bowls: Rainbow Salad, White Bean and Bacon Salad, Deli-Style Macaroni Salad, Sonoma-Style Chicken Salad Bowl, Taco Salad with Catalina Dressing, Mediterranean-Style Pasta Salad, Roasted Asparagus and Pecan Salad, Fresh Thai-Style Salad, Chopped Antipasto with Crispy Prosciutto, Sushi Roll in a Bowl, Hearty Sprouted Grains Bow Warming Soups and Stews: Hearty, Creamy Tomato Soup, Sprouted Lentil Soup with Spinach, Damien’s Mineral-Rich Chicken Noodle Soup, Gigi's Blue Ribbon Chili, One-Pot Beef Stew with Chiles and Carrots, White Bean Chicken Chili, Albondigas Soup, Red Lentil Dahl with Warming Spices Lighter Plates: Falafel Night with Quinoa Tabouli and Tzatziki, Top Notch Ramen, Spaghetti Squash Bake with Roasted Tomato Marinara, Grain Free Crispy Fish with Oven Fries and Coleslaw, Seared Scallops with Pesto Pasta, Pineapple Chicken Curry, Thai Lettuce Cups with Peanut Sauce Heartier Dishes: Chicken Pot Pie, Turkey Burger Bowls with Sweet Potato Cubies and Pickled Red Onion, The Wholesome Whole Chicken, Bone Broth (and veggie scrap broth), Enchiladas Verdes with Refried Beans and Taqueria-Style Roasted Carrots, Chimichurri Beef Pasta, Mississippi Pot Roast, Pasta Pot, House Bolognese, Cottage Pie, Bacon Wrapped Meatloaf with Crispy Smashed Potatoes and Grilled Artichoke Sweets and Sips: Grain Free Carrot Cake with Cream Cheese Frosting, Paleo Chocolate Chip Cookies, Candy Bar Dates, Dairy Free Caramel Corn, Frost It, Top It, Dip It (Coconut Whipped Cream, Pressure-Cooked Caramel, and Dye-Free Berry Buttercream), Chocolate Pudding with Raw Honey Whipped Cream, Maple Cinnamon Marshmallows, My Mega Matcha, Gelatin Gummies, Quick Chia Jam, Honey Lemonade, Healthier Hot ChocolateWhether you’re looking to replace packaged convenience foods or find new, wholesome meal ideas, A Healthier Home Cook will aid you on a journey that benefits both your mind and body. It’s simple to make change happen when you take it one plate at a time! Read more

2020 James Beard Award WinnerThe major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy.But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread." Read more

Forage all across the country with this informative guide to 274 edible plants, presented by expert Green Deane.Eating wild edibles is in our genes, and it can be healthy fun! It’s seasonal, sufficient, varied, and provides plenty of nutrients. It yields the satisfaction born of food independence and competence. There’s no packaging, no labeling, no advertising, and no genetic tinkering involved. But which plants should you eat—and when should you eat them?Let “Green Deane” Jordan guide you with Eat the Weeds. Green Deane teaches foraging classes and runs a popular foraging website (also called Eat the Weeds). Now he’s sharing his expertise with you. Eat the Weeds presents 274 wild foods and helps you to find, identify, and harvest them. The book begins with an introduction that includes tips for using this comprehensive book. The weeds are organized alphabetically, and an extensive index further helps you find what you’re looking for. Plus, a fascinating and informative table aids in choosing plants based on their notable nutrients!Perhaps you recognize a shortage in your diet of a specific vitamin and/or mineral. This guide points you to the plants that could remedy it. The information appeals to everyone from foragers, gardeners, and nature-lovers to raw food enthusiasts, vegans, and survivalists. Each entry includes an introduction to the plant and recommended methods for preparing it, as well as its nutritional information. Yes, nearly every featured wild edible includes a full nutrition table! Color photographs and visual descriptions assist you in field identification, and Green Deane’s insights are invaluable, whether you’re a beginning forager or someone with plenty of experience.Foraging is a treasure hunt, so eat healthier, save money, and have fun while enjoying Earth’s delicious and nutritious bounty. Read more

Organic, yummy, fast and family-friendly recipes your toddler foodie will love.Toddlers have a lot of opinions, especially when it comes to food. With The Big Book of Organic Toddler Food, you'll create simple, delicious meals that satisfy your toddler's changing nutritional needs and the taste buds of everyone in the household, even the little picky one.In The Big Book of Organic Toddler Food, Stephanie Middleberg draws on her nutritional expertise as a certified nutritionist and founder of Middleberg Nutrition, as well as her hard-earned wisdom as the mom of two, to bring you the ultimate guide to nourishing your little one with delicious organic foods without a meltdown!Your ultimate toddler cookbook, The Big Book of Organic Toddler Food includes:125+ simple, healthy recipes that will appeal equally to your toddler and all other family members, saving you time and moneyAn overview of toddlerhood including signs of readiness for toddler-specific foods, food allergen and safety guidance, bottle weaning and milk introduction, baby tableware buying guidance, and moreOrganic food fundamentals that cover food labels, pantry prep, seasonal eating, and convenience food guidanceFrom yummy breakfast recipes like Chocolate Chip Oat Banana Blender Muffins to family-ready dinners like Zucchini Noodles with Slow Cooker Turkey Meatball Marinara, The Big Book of Organic Toddler Food will not only ensure your toddler is eating nutritious, delicious food, but that you aren't spending all your waking hours in the kitchen. Read more

What if everything you need to live well, eat well, and grow everything free is already within your reach?In “The More We GROW, the More We’ll See EVERYTHING We Need is FREE,” Jabez el Israel reveals how anyone can start growing their own food successfully by focusing on four foundational principles: soil, water, climate, and sunlight. With a deep passion for making the process simple and accessible, Jabez combines personal stories with practical guidance to show how nature’s perfect design holds the key to abundance.This book isn’t just about gardening—it’s about reclaiming the freedom and fulfillment that comes from growing food and living in harmony with nature. Are you ready to plant your seeds of change? Read more

Alan Bergo is the 2022 James Beard Foundation Award Winner for Instructional Visual Media*As Seen on NBC’s The Today Show!*Alan is now a chef on HULU’s new series “Chef vs. Wild”!“With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard.”—TastemadeFrom root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground!In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration.Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials.Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way.The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us.“[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it.”—Publishers Weekly“Alan Bergo was foraging in the Midwest way before it was trendy.”—Outside Magazine“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune Read more

Winner of the 1995 James Beard Award for Best Vegetarian CookbookAlthough many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience—over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing “small dishes.” Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking. Read more

Whole Foods Market has long been synonymous with high-quality and healthy ingredients. Now, John Mackey, CEO and co-founder of Whole Foods Market, has teamed up with nutritional experts and leading chefs to create a cookbook inspired by these values. They know that cooking food yourself is the secret to changing your diet and sustaining a new lifestyle, and are sharing their favorite recipes that celebrate nutrient-rich, health-promoting whole plant foods.The Whole Foods Cookbook philosophy starts with the basic tenet that the most important dietary change you can make is to eat more fruits and vegetables. To help you navigate the nebulous world of healthy eating, the authors have written a clear and friendly introductory summary of the Whole Foods Diet's principles, the essential 8 foods to eat, tips on setting up a stress-free kitchen, and more. You'll also find specific guides on cooking beans and grains, building flavors, and impressive techniques like sautéing without oil and roasting to add layers of flavor. But most tantalizing are their 120 recipes covering breakfast, smoothies, entrees, pastas, pizzas, healthy desserts, and more. The ultimate goal of The Whole Foods Cookbook is to change your habits around eating and preparing food. In the midst of our busy lives, the last thing most of us need is an overly complicated diet. Get the basics right, learn to cook a few meals you love, and eat plenty of them. Once you become accustomed to the whole foods, plant-based lifestyle, you'll quickly gain the confidence to create your own delicious variations. Read more

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