Vegetarian for a New Generation
Vegetarian for a New Generation

Author: Liana Krissoff

Publisher: Abrams

Published: 2014-04-15

Total Pages: 763

ISBN-13: 1613126069

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The acclaimed vegetarian and gluten-free cookbook with “some surprising, wickedly effective flavor combinations just waiting to be discovered” (NPR). With recent nationwide health initiatives, we all know that vegetables need to be the main focus of our diet. The number of vegetarians and vegans in the United States is growing every year, and, even for the omnivorous, cooking and eating more vegetables is the new normal. Vegetarian for a New Generation celebrates modern-day vegetable cookery with dishes that are fresh, uncomplicated, flavor-packed, and, as it happens, entirely gluten free. Author Liana Krissoff draws on global food traditions, offering new takes on classics like caponata, lesser-known creations like poha (a breakfast rice and vegetable dish) and shrubs (drinking vinegars), and more contemporary ideas like grilled collards, roasted shallot salad, and carrot marmalade. With 175 delicious recipes, Vegetarian for a New Generation makes eating more vegetables a pleasure. “The loveliest vegetarian cookbook to cross my doorstep in quite some time . . . Even though Liana’s tastes are eclectic, her recipes always feel simple and comforting. She writes so beautifully for home cooks because she truly is one herself.” —The Wednesday Chef

Tartine Book No. 3
Tartine Book No. 3

Author: Chad Robertson

Publisher: Chronicle Books

Published: 2013-12-17

Total Pages: 338

ISBN-13: 1452128464

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The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.

Canning for a New Generation
Canning for a New Generation

Author: Liana Krissoff

Publisher: Abrams

Published: 2016-07-05

Total Pages: 794

ISBN-13: 1613120419

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Revised and expanded edition. “A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor.” —The New York Times In Liana Krissoff’s breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to her favorites, including: Brandied Cherries Peach Salsa Strawberry Jam Honeyed Bread and Butter Pickles Organized by season, Krissoff’s recipes illustrate fresh ways to preserve the harvest throughout the year, employing techniques like water-bath canning that are safe and easy to follow. The recipes are all created with small-batch yields in mind, which will appeal to beginner canners and expert homesteaders alike. Krissoff addresses special diet concerns with recipes for low-sugar or sugar-free preserves, as well as methods for canning jams and preserves without pectin. In addition to canning recipes, there are old-style fermenting recipes, new freezing techniques, and recipes on how to use your canned goods to make delicious meals once you’ve put them up. With 250 tried and tested recipes, Canning for a New Generation: Updated and Expanded Edition is a must-own, essential reference guide for casual canners, modern home preservers, and traditional food preservationists. “This book is the best of a bunch of new guides on modern canning techniques and recipes.” —Boing Boing

Grain Brain
Grain Brain

Author: David Perlmutter

Publisher: Little, Brown Spark

Published: 2018-12-18

Total Pages: 390

ISBN-13: 0316485144

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The devastating truth about the effects of wheat, sugar, and carbs on the brain, with a 4-week plan to achieve optimum health. In Grain Brain, renowned neurologist David Perlmutter, MD, exposes a finding that's been buried in the medical literature for far too long: carbs are destroying your brain. Even so-called healthy carbs like whole grains can cause dementia, ADHD, epilepsy, anxiety, chronic headaches, depression, decreased libido, and much more. Groundbreaking and timely, Grain Brain shows that the fate of your brain is not in your genes. It's in the food you eat. The cornerstone of all degenerative conditions, including brain disorders, is inflammation, which can be triggered by carbs, especially containing gluten or high in sugar. Dr. Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, how statin drugs may be erasing your memory, why a diet high in "good fats" is ideal, and how to spur the growth of new brain cells at any age. Dr. Perlmutter's revolutionary 4-week plan shows you how to keep your brain healthy, vibrant, and sharp while dramatically reducing your risk for debilitating neurological diseases as well as relieving more common, everyday conditions -- without drugs. Easy-to-follow strategies, delicious recipes, and weekly goals help you to put the plan into action. With a blend of anecdotes, cutting-edge research, and accessible, practical advice, Grain Brain teaches you how to take control of your "smart genes," regain wellness, and enjoy lifelong health and vitality.

Mother Grains: Recipes for the Grain Revolution
Mother Grains: Recipes for the Grain Revolution

Author: Roxana Jullapat

Publisher: W. W. Norton & Company

Published: 2021-04-20

Total Pages: 521

ISBN-13: 132400357X

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Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.

Grains for Every Season
Grains for Every Season

Author: Joshua McFadden

Publisher: Artisan

Published: 2021-11-16

Total Pages: 716

ISBN-13: 1648291139

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Named a Best Book of the Year and a Holiday Gift Pick by Amazon Named a Best Cookbook the Year by Food52, Booklist, and Library Journal “A gift to readers . . . For McFadden, flavor comes first.” —Booklist, Top 10 Cookbooks of the Year James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.

Bread Revolution
Bread Revolution

Author: Peter Reinhart

Publisher: Ten Speed Press

Published: 2014-10-21

Total Pages: 258

ISBN-13: 1607746522

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Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

#EATMEATLESS
#EATMEATLESS

Author: The Jane Goodall Institute

Publisher: Weldon Owen International

Published: 2021-01-18

Total Pages: 170

ISBN-13: 1681887320

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Make a difference with every meal: eighty recipes to help you go meatless—or just eat meat less. For the health of humankind, the environment, and the animals that inhabit it, the Jane Goodall Institute presents a collection of recipes to illustrate the how and why of vegan eating. Crafted especially for curious cooks looking to incorporate healthier dietary practices and those interested in environmental sustainability, these eighty recipes gives home cooks the tools they need to take charge of their diet and take advantage of their own community’s local, seasonal bounty. Along with colorful food photography, quotes from Jane Goodall interspersed throughout transform this vegan staple into an inspiring guide to reclaiming our broken food system: for the environment, for the animals, and for ourselves. Whether you’re interested in reducing your family’s reliance on meat or in transitioning to a wholly vegetarian or vegan diet, this book has the information and inspiration you need to make meaningful mealtime choices. Dr. Jane Goodall, a longtime vegetarian and a passionate advocate for animals, invites us to commit to a simple promise with her campaign #EatMeatLess.

My New Roots
My New Roots

Author: Sarah Britton

Publisher: Appetite by Random House

Published: 2015-03-31

Total Pages: 585

ISBN-13: 0449016455

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Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

The Grain Brain Whole Life Plan
The Grain Brain Whole Life Plan

Author: David Perlmutter

Publisher: Little, Brown Spark

Published: 2016-11-15

Total Pages: 273

ISBN-13: 0316319171

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The official guide to Dr. David Perlmutter's revolutionary approach to vibrant health as described in his New York Times bestsellers Grain Brain, The Grain Brain Cookbook, and Brain Maker/.i. With more than a million copies sold worldwide, Dr. Perlmutter's books have changed many lives. Now, he's created a practical, comprehensive program that lowers the risk for brain ailments while yielding other benefits, such as weight loss, relief from chronic conditions, and total body rejuvenation. Science-based and highly accessible, The Grain Brain Whole Life Plan expands upon the core advice from Dr. Perlmutter's previous works, and introduces new information about the advantages of eating more fat, fewer carbs, and nurturing the microbiome. Including original recipes, tips and tricks for common challenges, meal plans, and advice on everything from sleep hygiene to stress management, exercise, supplements, and more, The Grain Brain Whole Life Plan shows how to live happily and healthily ever after.