It might be hormones, it might be the weather but whatever it is, summer is here and Gaby is determined to make the most of it! Of course our heroine always manages to make a mountain out of a molehill, if there's a harder way to do something she'll find it! So get on board for more adventures by bike, in relationships, in work and in being Gaby, spinster of this parish!
It might be hormones, it might be the weather but whatever it is, summer is here and Gaby is determined to make the most of it! Of course our heroine always manages to make a mountain out of a molehill, if there's a harder way to do something she'll find it! So get on board for more adventures by bike, in relationships, in work and in being Gaby, spinster of this parish!
Do you love avocados no matter how you serve them? Then this is the perfect cookbook for you. Absolutely Avocados will introduce you to delightfully delicious new ideas for using this healthy superfood in breakfasts, lunches, salads, snacks, and plenty of other ways you haven't even imagined-like smoothies! The first book from renowned blogger and chef Gaby Dalkin, Absolutely Avocados displays a fresh and simple cooking style-a mix of California casual with a healthy dose of Southwestern flair-with 80 recipes like grilled flank steak with avocado chimichurri, avocado stuffed potato skins, and crab and avocado quesadillas. And if you're new to avocados entirely, an introductory section walks you through the common varieties of avocado with foolproof advice on cutting, storing, and picking ripe avocados at the market. So, if you love avocados and healthy, great-tasting food, this is the perfect cookbook for you. Book jacket.
Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good. In her follow-up to her breakout success What’s Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance. Eat What You Want reflects how Gaby eats in real life, and for her, balancing moderation and indulgence is everything. No deprivation, no “bad foods” list. The only rule? Enjoy your food. Whether you are looking for lighter dishes filled with tons of fresh fruits and veggies (like a Cauliflower Shawarma Bowl or lemony Tahini Broccolini), or soul-soothing dishes like (Ham and Cheese Croissant Bread or Strawberry Crispy Cobblers), Gaby has you covered. All told, Eat What You Want is an invitation/permission slip/pep rally for you to let go of all the noise around what you choose to eat. Choose joy! Choose fun! Choose no apologies or excuses. But most of all, choose whatever makes you happy.
When Rory offers Zak a chance to go to Whitby Gothfest for free there had to be a catch and the catch was Trixiebell Heartswoon! Well the real catch was that Zak's sister, Janey, Rory's girlfriend, thought that Trixie should go to the ball which was only the start of it! Can Zak pull it off and exactly how far is he prepared to go to attend the festival?
What’s Gaby Cooking: Everyday California Food is “a celebration of the way we eat here in Southern California, reflecting the region’s diversity, the abundance of fresh, vibrant produce, and the fact that we’re always tinkering with our diets” (Los Angeles Times). Here is the go-to guide for bringing the West Coast vibe to your kitchen, with 125 fresh, market-driven recipes from everyone’s favorite California food blogger, Gaby Dalkin. In What’s Gaby Cooking: Everyday California Food, Gaby shares her favorite simple and fresh recipes and offers a glimpse into what it’s like to “go coastal.” It’s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like: Chimichurri Cauliflower Rice Bowl with Grilled Fish Taco Skillet Bake Street Corn Pizza Black Rice and Roasted Mushroom Bowl Chicken Larb Bowl with Coconut Rice Caramelized Onion, Leek, and Red Pepper Crustless Quiche Charred Octopus Tacos Gaby’s Famous Guacamole Pulled Pork Pizza with Cabbage Slaw Pesto Lasagna Bolognese Bean, Cheese, and Chicken Tortas And over 100 more! The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more. For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves. Includes color photographs by Matt Armendariz Also available: What’s Gaby Cooking: Eat What You Want What’s Gaby Cooking: Take It Easy
Drew is just an ordinary thirteen year old. Well perhaps not that ordinary. The girls challenge him to wear an anime costume to the Easter dance, however they forgot to mention that he'd be going as a girl! Enter Gaby! First it was his friends, then it's his family - everyone seems to want Gaby around except Drew. And when perfect strangers think he's a girl, well the lad's got problems! Can he 'kill' Gaby? Or will he get dragged ever deeper into girldom? Every copy of Gaby will help support kids with gender issues through the Mermaids charity. 2nd Edition with revisions.
In this, the 24th Gaby book, the trip to Canada is drawing to a close but will the Wunderkinds success have repercussions? Well of course it will, fame has its price and it seems she's public property - at least for a while. There are other distractions too, the BlauHase concert and hopefully some down time on the team 'training' camp, what can possibly go wrong? We are of course talking about Gaby Bond here so it's inevitable that things won't go smoothly for very long - oh the price of Fame! So prop up your feet and settle down for a new series of Gabventures!
Three stories of fun in the sun during one unforgettable summer. In Maui Magic, Addison Bradbury can build anything, but her love life falls apart before it even gets going. Erin Williams, the owner of Maui Magic Catamaran, is more interested in having fun with a woman than building a future with one. Addison is used to getting her way and Erin simply sails through life. There’s no way they’ll fall in love, right? In Bahama Breeze, Samantha Recker is not a stereotypical CFO. She’s into Harleys, hang gliding, and living life on the edge. When she meets Teresa Tinsdale, Sam is completely thrown. She has met her match in more ways than one. Like magnets, they are pulled together and pushed apart, and there’s no way they’ll stay together, right? In Jamaican Haven, as an introvert, Cora Donaldson expects to spend her volunteer time quietly cleaning kennels and poop-scooping for a charity dedicated to rescuing stray dogs, until she spills her entire bucket of poo on beautiful, captivating Tyler Sanchez, the shelter’s director. There’s no way Cora is ever going to recover, right?
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
