An Onion in My Pocket: My Life with Vegetables

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An Onion in My Pocket: My Life with Vegetables
Title An Onion in My Pocket: My Life with Vegetables
Author
Publisher Knopf
Release DateNovember 10, 2020
Category Cookbooks, Food & Wine
Total Pages 320 pages
ISBN 0525656014
Book Rating 4.6 out of 5 from 3 reviews
Language EN, ES, BE, DA ,DE , NL and FR
Book Review & Summary:

From the author of Vegetarian Cooking for Everyone ("The Queen of Greens," The Washington Post)—a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement. Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country's leading authority on vegetables. She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform "vegetarian" from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story—and with it the story of the vegetarian movement—or the very first time. From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well.

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An Onion In My Pocket by Deborah Madison

Title An Onion in My Pocket
Author Deborah Madison
Publisher Knopf
Release Date 2020
Category Cooking (Vegetables)
Total Pages 320
ISBN 9780525656012
Language English, Spanish, and French
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Book Summary:

From the author of Vegetarian Cooking for Everyone ("The Queen of Greens" --The Washington Post)--a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement. Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country's leading authority on vegetables. She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform "vegetarian" from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story--and with it the story of the vegetarian movement--for the very first time. From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well.

Vegetable Literacy by Deborah Madison

Title Vegetable Literacy
Author Deborah Madison
Publisher Ten Speed Press
Release Date 2013-03-12
Category Cooking
Total Pages 416
ISBN 9781607741923
Language English, Spanish, and French
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Book Summary:

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.

In My Kitchen by Deborah Madison

Title In My Kitchen
Author Deborah Madison
Publisher Ten Speed Press
Release Date 2017-03-28
Category Cooking
Total Pages 296
ISBN 9780399578892
Language English, Spanish, and French
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Book Summary:

From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Deborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations. In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use. Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.

Title Vegetarian Cooking for Everyone
Author Deborah Madison
Publisher Ten Speed Press
Release Date 2010-10-27
Category Cooking
Total Pages 752
ISBN 9780307885760
Language English, Spanish, and French
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Book Summary:

What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime. But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Now, in a landmark cookbook that has been six years in the making, Madison teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. "Becoming a Cook" teaches cooking basics, from holding a knife to planning a menu, and "Foundations of Flavor" discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring. Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians: It's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. And Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone. From the Hardcover edition.

Title Vegetarian Suppers from Deborah Madison s Kitchen
Author Deborah Madison
Publisher Ten Speed Press
Release Date 2012-06-06
Category Cooking
Total Pages 240
ISBN 9780307956217
Language English, Spanish, and French
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Book Summary:

The author of the bestselling cookbook classic, Vegetarian Cooking for Everyone and the forthcoming In My Kitchen, solves the perennial question of what to cook for dinner in her first collection of suppertime solutions, with more than 100 inspiring recipes to enjoy every night of the week. What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don’t call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison’s Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals. These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers. Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio. Vegan variations are given throughout, so whether you are a committed vegetarian or a “vegophile” like Deborah Madison herself, you’ll find recipes in this wonderful new collection you will want to cook again and again. I love supper. It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there’s a willingness to make do with what’s available and to cook and eat simply. It can also be special and beautifully crafted if that’s what you want. —from the Introduction From the Trade Paperback edition.

The Greens Cookbook by Deborah Madison

Title The Greens Cookbook
Author Deborah Madison
Publisher Unknown
Release Date 2010
Category Cooking (Natural foods)
Total Pages 343
ISBN 1906502587
Language English, Spanish, and French
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Book Summary:

The Greens Cookbook is a rarity; it is a book that created a revolution in cooking when it first appeared in 1987. It has now become a classic and had been unavailable in the UK for many years. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians; it caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, The Greens Cookbook contains more than 260 recipes for all seasons, all occasions, and all tastes. From bright, simple salads to deliciously succulent frittatas, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, colour and freshness with recipes such as Mexican Vegetable Soup with Lime and Avocado, Artichoke and Fennel Stew, Wild Mushroom Ragout, Charcoal-Grilled Leeks, Red and Yellow Pepper Tart, Goat-Cheese Pizza with Red Onions and Green Olives, Blueberry Cream-Cheese Tart and Brazilian Chocolate Cake.The Greens Cookbook presents inspiring menus for spring, summer, autumn, winter; Everything from easy-to-prepare dishes for two to meals for large scale entertaining. It has the first ever guide to selecting wines with vegetable dishes, glossaries of unfamiliar ingredients and useful kitchen equipment.

The End Of Food Allergy by Kari Nadeau MD, PhD

Title The End of Food Allergy
Author Kari Nadeau MD, PhD
Publisher Penguin
Release Date 2020-09-29
Category Health & Fitness
Total Pages 352
ISBN 9780593189528
Language English, Spanish, and French
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Book Summary:

A life-changing, research-based program that will end food allergies in children and adults forever. The problem of food allergy is exploding around us. But this book offers the first glimpse of hope with a powerful message: You can work with your family and your doctor to eliminate your food allergy forever. The trailblazing research of Dr. Kari Nadeau at Stanford University reveals that food allergy is not a life sentence, because the immune system can be retrained. Food allergies--from mild hives to life-threatening airway constriction--can be disrupted, slowed, and stopped. The key is a strategy called immunotherapy (IT)--the controlled, gradual reintroduction of an allergen into the body. With innovations that include state-of-the-art therapies targeting specific components of the immune system, Dr. Nadeau and her team have increased the speed and effectiveness of this treatment to a matter of months. New York Times bestselling author Sloan Barnett, the mother of two children with food allergies, provides a lay perspective that helps make Dr. Nadeau's research accessible for everyone. Together, they walk readers through every aspect of food allergy, including how to find the right treatment and how to manage the ongoing fear of allergens that haunts so many sufferers, to give us a clear, supportive plan to combat a major national and global health issue.

East Bay Cooks by Carolyn Jung

Title East Bay Cooks
Author Carolyn Jung
Publisher Unknown
Release Date 2019-09-10
Category Cooking
Total Pages 208
ISBN 1773270664
Language English, Spanish, and French
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Book Summary:

The East Bay has always remained true to itself. It includes Oakland, the most ethnically diverse population in the nation; Berkeley, the birthplace of the Free Speech Movement; the island of Alameda, with its artisan breweries, wineries, and distilleries; and the Livermore Valley, one of California's oldest winemaking regions. East Bay Cooks is an impressive collection of eighty signature dishes from forty of the city's leading restaurants. It's a region that's got you covered, no matter what the craving. An uncomplicated taco with the power to stir the soul? A nourishing bowl of authentic Singaporean laksa? Shrimp and grits with layers of flavors never imagined? It's all here, and designed with home cooks in mind, so that re-creating signature dishes from the area's favorite chefs has never been easier

Be My Guest by Priya Basil

Title Be My Guest
Author Priya Basil
Publisher Canongate Books
Release Date 2019-10-24
Category Social Science
Total Pages 128
ISBN 9781786898500
Language English, Spanish, and French
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Book Summary:

‘A brave and beautiful exploration into food, race, memory and the very meaning of life. I read it greedily - and so will you’ Meera Sodha, author of Fresh India The dinner table, among friends, is where the best conversations take place – talk about the world, religion, politics, culture, love and cooking. In the same way, Be My Guest is a conversation about all these things, mediated through the sharing of food. We live in a world where some have too much and others not enough, where migrants and refugees are both welcomed and vilified, and where most of us spend less and less time cooking and eating together. Priya Basil explores the meaning and limits of hospitality today, and in doing so she invites us to consider that how much we have in common may depend on what we are willing to share.

The Barbuto Cookbook by Jonathan Waxman

Title The Barbuto Cookbook
Author Jonathan Waxman
Publisher Abrams
Release Date 2020-09-29
Category Cooking
Total Pages 320
ISBN 9781647001452
Language English, Spanish, and French
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Book Summary:

A culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the ï¬?rst time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a flavorful restaurant showstopper adapted for straightforward preparation at home.

Title Knocking on Heaven s Door
Author Katy Butler
Publisher Simon and Schuster
Release Date 2014-06-10
Category Biography & Autobiography
Total Pages 352
ISBN 9781451641981
Language English, Spanish, and French
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Book Summary:

Outlines a less invasive, more humane approach to end-of-life care, sharing the stories of the author's parents and explaining the political and technological factors that are interfering with patient preferences.

My Pocket Chakra Healing by Heidi E Spear

Title My Pocket Chakra Healing
Author Heidi E Spear
Publisher Simon and Schuster
Release Date 2019-09-10
Category Self-Help
Total Pages 176
ISBN 9781507211205
Language English, Spanish, and French
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Book Summary:

More than 50 exercises and practices to unblock and strengthen your chakras so you can achieve health and prosperity on the go. Bringing your chakras into balance doesn’t need to be complicated. A balanced chakra allows you to feel safe, creative, strong, and secure in yourself and your relationships as well as connected to the energy of the universe. That powerful energy center directly influences your well-being and how consciously and happily you create your life’s path. My Pocket Chakra Healing is an essential guide to chakras that explains their vital role and teaches you exercises to unblock and heal your chakras to achieve health, peace, and prosperity. Chakra healing improves your mind, body, and spirit so you become more connected with wisdom, joy, and the force of love and appreciation that ties you to everything. Take your holistic healing on the road with these easy-to-follow exercises, bringing you one step closer to achieving a life filled with ease, clear-headedness, love, health, security, and anything your heart desires.

Food Swings by Jessica Seinfeld

Title Food Swings
Author Jessica Seinfeld
Publisher Ballantine Books
Release Date 2017-04-25
Category Cooking
Total Pages 288
ISBN 9781101967157
Language English, Spanish, and French
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Book Summary:

An all-new collection of more than 125 delectable recipes that reflect the way we really eat: sometimes healthy, sometimes indulgent—delicious, either way Food Swings offers a range of simple and satisfying recipes that speak to both sides of your food brain. Here you’ll find the perfect go-to dish for when you want to eat light or for when you are in the mood for something more indulgent. The first half of the book, “Virtue,” provides recipes for your controlled side, while the other half, “Vice,” is for when you need to feel the wind in your hair. All of it is meant to be enjoyed equally in this fun something-for-everyone collection. So whether you’re a home cook looking for new inspiration, a big eater who is ready to party, or a human who might be occupied with watching your waist, you will find what you are looking for in Food Swings. Those who are eating gluten-free, dairy-free, meat-free, or almost-vegan, you have come to the right place! VIRTUE Quinoa Bowl with Almond Butter, Strawberries, and Hemp Seeds Ginger Salmon with Sesame Cucumbers Whole Roasted Cauliflower, Tomatoes, and Garlic Roasted Plums with Honey and Pistachios VICE Cinnamon Buns Buttermilk Panfried Chicken Lasagna Bolognese Chocolate Fudge Cake In addition to the dozens of inspired dishes offered here, you’ll also find personal essays, tips, and tricks for best results, and a gorgeous color photo for nearly every recipe. So no matter what you’re in the mood for, you’ll find the perfect recipe for it in Food Swings. Praise for Food Swings “It’s a lot easier to make healthy choices when the meals are both good for you and crazy good at the same time. Jessica Seinfeld’s new book, Food Swings, has that nailed, packed as it is with simple recipes that are kind to your body, crowd-pleasingly delicious (quit the side-eye, picky fourth grader), even gluten-free. Dinner victory, all around.”—Redbook “Seinfeld has assembled 125 recipes that allow readers to eat as healthfully or indulgently as their mood dictates. . . . Readers can have their cake and quinoa, too, with Seinfeld’s latest, which strikes an effective balance between two popular eating styles.”—Library Journal “Jessica Seinfeld gets it, even down to the one-liners. With three cookbooks under her apron, Seinfeld takes a cue or two from her husband, Jerry, targeting both the devil and the damsel in her 125 recipes. She’s eminently practical, very straightforward, and keeps her dishes in line with our modern proclivities: quick, healthy with an occasional sinfulness, convenient for the beginner as well as for the experienced home chef.”—Booklist “In a friendly voice Seinfeld encourages readers to take her approach to what she calls ‘food swings’ and eat without guilt. Or, she concedes, to eat with less guilt. . . . However you divide up the recipes, this is a great day-to-day cookbook with tasty-looking recipes that are approachable and simple to prepare.”—Publishers Weekly

The Guarded Gate by Daniel Okrent

Title The Guarded Gate
Author Daniel Okrent
Publisher Scribner
Release Date 2020-05-19
Category History
Total Pages 496
ISBN 9781476798059
Language English, Spanish, and French
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Book Summary:

NAMED ONE OF THE “100 NOTABLE BOOKS OF THE YEAR” BY THE NEW YORK TIMES BOOK REVIEW From the widely celebrated New York Times bestselling author of Last Call—this “rigorously historical” (The Washington Post) and timely account of how the rise of eugenics helped America keep out “inferiors” in the 1920s is “a sobering, valuable contribution to discussions about immigration” (Booklist). A forgotten, dark chapter of American history with implications for the current day, The Guarded Gate tells the story of the scientists who argued that certain nationalities were inherently inferior, providing the intellectual justification for the harshest immigration law in American history. Brandished by the upper class Bostonians and New Yorkers—many of them progressives—who led the anti-immigration movement, the eugenic arguments helped keep hundreds of thousands of Jews, Italians, and other unwanted groups out of the US for more than forty years. Over five years in the writing, The Guarded Gate tells the complete story from its beginning in 1895, when Henry Cabot Lodge and other Boston Brahmins launched their anti-immigrant campaign. In 1921, Vice President Calvin Coolidge declared that “biological laws” had proven the inferiority of southern and eastern Europeans; the restrictive law was enacted three years later. In his trademark lively and authoritative style, Okrent brings to life the rich cast of characters from this time, including Lodge’s closest friend, Theodore Roosevelt; Charles Darwin’s first cousin, Francis Galton, the idiosyncratic polymath who gave life to eugenics; the fabulously wealthy and profoundly bigoted Madison Grant, founder of the Bronx Zoo, and his best friend, H. Fairfield Osborn, director of the American Museum of Natural History; Margaret Sanger, who saw eugenics as a sensible adjunct to her birth control campaign; and Maxwell Perkins, the celebrated editor of Hemingway and Fitzgerald. A work of history relevant for today, The Guarded Gate is “a masterful, sobering, thoughtful, and necessary book” that painstakingly connects the American eugenicists to the rise of Nazism, and shows how their beliefs found fertile soil in the minds of citizens and leaders both here and abroad.

Women In The Kitchen by Anne Willan

Title Women in the Kitchen
Author Anne Willan
Publisher Scribner
Release Date 2020-08-11
Category Cooking
Total Pages 320
ISBN 9781501173318
Language English, Spanish, and French
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Book Summary:

Culinary historian Anne Willan traces the origins of American cooking through profiles of twelve essential women cookbook writers—from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters—highlighting their key historical contributions and most representative recipes. Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today.

Title Forks Over Knives The Cookbook
Author Del Sroufe
Publisher The Experiment
Release Date 2012-08-14
Category Cooking
Total Pages 320
ISBN 9781615191598
Language English, Spanish, and French
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Book Summary:

New York Times Bestseller A whole-foods, plant-based diet that has never been easier or tastier—learn to cook the Forks Over Knives way with more than 300 recipes for every day! Forks Over Knives—the book, the film, the movement—is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them—or you’d like to be—you need this cookbook. Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year: Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant “Steaks” Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls The Amazing Bean: White Beans and Escarole with Parsnips Great Grains: Polenta Pizza with Tomatoes and Basil Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more! Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today—it could save your life!

All The Great Prizes by John Taliaferro

Title All the Great Prizes
Author John Taliaferro
Publisher Simon and Schuster
Release Date 2013-05-14
Category Biography & Autobiography
Total Pages 673
ISBN 9781416597308
Language English, Spanish, and French
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Book Summary:

A full-scale portrait of Lincoln's Secretary and the Secretary of State under Presidents William McKinley and Theodore Roosevelt traces his constant presence at the 16th President's side and role in major historical events for more than half a century, providing parallel coverage of his privileged and romantic personal life.

The Gilead Guards by Mrs. O. W. Scott

Title The Gilead Guards
Author Mrs. O. W. Scott
Publisher Unknown
Release Date 1893
Category United States
Total Pages 300
ISBN OSU:32435067912543
Language English, Spanish, and French
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Book Summary:

Eat Live Love Die by Betty Fussell

Title Eat Live Love Die
Author Betty Fussell
Publisher Catapult
Release Date 2016-10-17
Category Literary Collections
Total Pages 323
ISBN 9781619028616
Language English, Spanish, and French
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Book Summary:

Thoughts on food—and life—from “one of the culinary world’s treasures” (The Wall Street Journal). Betty Fussell is an inspiring badass. This is a woman who at eighty-two years old, and despite being half-blind, went deer hunting for the very first time in the Montana foothills with her son, Sam. (She got her deer.) This is a woman who decided to teach herself Latin and German from scratch (on top of teaching herself how to cook) as a young twenty-one-year-old bride, because housewifery wasn’t enough. Her essays on food, travel, and the arts are legendary, and she is a winner of the James Beard Foundation’s Journalism Award. This wide-ranging anthology presents a collection of her writing, witty, personal, profound, and filled with “a restless intelligence and energy” (The Washington Post). “Very funny and inspiring. Some of the best essays here are the most recent, written in Fussell’s dotage. Aging is a hot literary topic these days, but no one else I’ve read has captured the bizarre acceleration of time as we age quite the way Fussell does.” —Maureen Corrigan, NPR’s Fresh Air “Whether she’s writing about food, her primary matter (though this covers everything from mayonnaise to Jell-O), her complex family life or culinary superstars like M.F.K. Fisher and Alice Waters (who provides the introduction here), Fussell is a gifted essayist and a meditative thinker, as enriching and relevant as she makes her subjects.” —The New York Times Book Review

Title Vegetable Soups from Deborah Madison s Kitchen
Author Deborah Madison
Publisher Ten Speed Press
Release Date 2012-06-06
Category Cooking
Total Pages 240
ISBN 9780307956194
Language English, Spanish, and French
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Book Summary:

In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals. Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa. Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons. When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire. —from the Introduction

The Vegetable Alphabet Book by Jerry Pallotta

Title The Vegetable Alphabet Book
Author Jerry Pallotta
Publisher Charlesbridge Publishing
Release Date 1992
Category Juvenile Nonfiction
Total Pages 32
ISBN 9780881064681
Language English, Spanish, and French
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Book Summary:

Describes a variety of terms, from A to Z, relating to vegetable gardening, beginning with asparagus and ending with zucchetta.

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