Legendary chef and cookbook author Mollie Katzen offers up a fresh feast of palate pleasers in "The Heart of the Plate: Vegetarian Recipes for a New G...moreLegendary chef and cookbook author Mollie Katzen offers up a fresh feast of palate pleasers in "The Heart of the Plate: Vegetarian Recipes for a New Generation". Ms. Katzen's original "Moosewood Cookbook" revolutionized the theory and thinking behind vegetarian and vegan cooking, and it remains a venerated classic to this day. With "The Heart of the Plate", we are treated to the author's exuberance, experience, and expertise in refining and reinventing vegetarian and vegan dishes which will tempt even the most finicky of eaters. Seasonings, cooking techniques, and cooking tools are instrumental in Ms. Katzen's kitchen. Vegetarian and vegan menus offer helpful guides for food combining and serving complete, satisfying meals. Most of the recipes feature easily-obtained and on-hand ingredients. However, there's no time like the present to try something new, and stepping out of your cooking comfort zone can be a delicious diversion. Try some of these recipes: "Creamy Tuscan-Style White Bean Soup"; "Ginger-Fennel Broth"; "Crunchy Cucumbers and Red Onion with Fresh Cheese"; "Green Beans and Beets with Pickled Red Onions"; "Ginger-Pecan Mini Biscuits"; "Mushroom Stroganoff over Cabbage Noodles"; "Roasted Garlic-Mashed Cauliflower"; "Autumn Vegetable Lasagna"; "Vegetable Pizza"; "Mushroom Popover Pie"; "Caramelized Onion-Brown Rice-Lentil Burgers"; "Beet, Orange, and Ginger Marmalade"; "Bittersweet Mocha Bundt Cake"; and "Pecan Shortbread Cookies". Temptingly photographed, and charmingly illustrated by the author herself, "The Heart of the Plate" will tastefully coax you into a new way of thinking about food and cooking.
"Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes by Mark Bittman" is as much a tutorial as it is a cookbook,...more"Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes by Mark Bittman" is as much a tutorial as it is a cookbook, and that is a very good thing. Adding a variety of greens to your diet is an easy way to receive a nutritional boost. Understanding the flavors and cooking properties of the many varieties of greens is what elevates the level of eating enjoyment. I was born and raised in the South, and greens cooked with ham hocks are a cultural favorite food. My Gran used to cook up a "mess of cress", and she also "wilted" fresh garden lettuce with vinegary-sweet hot bacon grease dressing. My grandfather was a natural master gardener, grower of the best tomatoes on earth. I have never tasted any salads as good as the ones made from our own fresh garden lettuce, tomatoes, and green onions, drizzled with Mama's "secret recipe" salad dressing! Mark Bittman shares his great love of "the green stuff" in an interesting, engaging, charmingly illustrated guidebook that will tempt you into trying new greens-themed dishes. To tempt your taste buds: "Soup of Greens, Beans, and Rice"; "Thai Beef Salad with Boston Lettuce"; "Gingered Cabbage"; "Turnip Greens with Potatoes"; "Swiss Chard Pie"; and "Corned Beef and Cabbage". Thirty shades of green never looked so good!
I love to cook and eat good food. I have a great interest in nutrition and a healthier lifestyle. I do not cook with artificial ingredients for the sa...moreI love to cook and eat good food. I have a great interest in nutrition and a healthier lifestyle. I do not cook with artificial ingredients for the sake of saving calories and preparing a "lite" food. The recipes in "Comfort Food Fix", by Ellie Krieger, are comfort foods "made over" into healthier versions. However, they are made with real ingredients that you probably already have in your kitchen. Real food! With a true understanding of the properties of each ingredient and the cooking techniques that make the most of every morsel, Ellie Krieger serves up scrumptious dishes for every meal--snacks too! The "15 Fix Factors" she uses to formulate these fabulous foods are common sense combined with cooking skill and a thorough knowledge of food usage and preparation. By keeping in mind when to use her three categories of ingredients, "Usually", "Sometimes", and "Rarely", you will learn a new way of eating and cooking that is painless and pleasurable. Check out these tempting treats: "Crispy French Toast Fingers with Blueberry Maple Sauce"; "Shrimp Spring Rolls with Apricot Ginger Dipping Sauce"; "Triple Onion French Onion Soup"; "New Classic Meat Loaf"; and my favorite, "Grandma's Chocolate Pudding". This a gorgeous book--beautifully photographed--and the food is definitely good enough to eat!
When you think "low-fat, low-cholesterol", you may think low-flavor, but that is not the case with these recipes from the American Heart Association....moreWhen you think "low-fat, low-cholesterol", you may think low-flavor, but that is not the case with these recipes from the American Heart Association. This is an excellent cookbook, full of easy and flavorful recipes. There are no pictures of the dishes, but the book layout is very simple and useable. The recipes make the most of the natural ingredients instead of loading up on artificial substitutes. I own a lot of books about cooking and food, and I love to sit down with a cup of coffee and read my cookbooks. This book starts and ends with great health information. It also offers advice on food substitutions, recipe equivalents, dining out food choices, meal planning, vegetarian recipes, and much, much more. Here's a sampling of some of the recipes: Smoked Salmon Dip with Cucumber and Herbs; Seafood Pasta Salad; Crispy Oven-Fried Chicken; Elegant Beef Tenderloin; Beets in Orange Sauce; Herbed Baby Potatoes; Gingerbread Pancakes with Apple-Berry Topping; and Chocolate Custard Cake with Raspberries. Sounds yummy! (less)
"Vegetarian Times Complete Cookbook", by Lucy Moll and Vegetarian Times, is a taste-filled tutorial feting the vegetarian lifestyle and offering a ver...more"Vegetarian Times Complete Cookbook", by Lucy Moll and Vegetarian Times, is a taste-filled tutorial feting the vegetarian lifestyle and offering a veritable veggie feast of over 600 recipes. It certainly lives up to being called "complete", fully explaining the various types of vegetarian eating, and also including invaluable health and nutrition information. The guide to stocking your pantry with staples and the menu planning suggestions are very helpful, especially if you are new to the vegetarian lifestyle. The recommended cooking methods and food preparation techniques will aide you in making the most of the meal ingredients. The book does not include a photo of each recipe, but there are two inserts of color photos of selected prepared meals which look very tempting. The hundreds of recipes cover all meal courses and provide nutrition information for each dish. Some highlights include: "Mushroom Caps Stuffed with Basil, Sun-Dried Tomatoes and Parmesan"; "Garlic Toasts with Black Olive Tapenade"; "Classic Minestrone"; "Potato-Leek Soup"; "Antipasto Platter"; "Fennel-and-Red Onion Salad"; "Twenty-Minute Pasta Salad"; "Apple-Carrot-Pineapple Salad"; "Calzones with Sun-Dried Tomatoes and Garlic"; "Eggplant Parmesan"; "Creole Vegetable and Red Bean Jambalaya"; "Good Shepherd's Pie"; "Garden Vegetable Quiche"; and many other recipes for individual side dishes. The dessert section is delectable: "Pears in Raspberry Sauce"; "Layered Berry Parfaits in Champagne Glasses"; "Grand Marnier Souffle"; "Chocolate Ricotta Cream"; "Maple Rum Rice Creme with Chocolate Sauce"; "Chocolate-Espresso Cake with Espresso Sauce"; and many desserts made with a wonderful variety of fruits. (less)
When the iconic Moosewood Restaurant first opened for business in Ithaca, New York in 1973, it changed the way that many people viewed the vegetarian...moreWhen the iconic Moosewood Restaurant first opened for business in Ithaca, New York in 1973, it changed the way that many people viewed the vegetarian lifestyle. Eating healthy won new acceptance, and vegetables gained celebrity status. Four decades later, the restaurant is still going strong. The menu changes daily based on fresh, locally available seasonal foods. The "Moosewood Collective" is the group of people who cook and create the menus for the restaurant. From all walks of life and varying professions, they share a love of cooking and eating and an appreciation for healthy, delicious food. "Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals" offers more than 300 recipes to tempt your taste buds. Preparation methods, cooking techniques, and cookware suggestions are provided along with helpful hints and tasteful tidbits. The book is charmingly illustrated with sepia and umber toned rustic drawings on parchment-colored pages. Here's just a sampling of the recipes you'll find: "Garlic Basil Cheese Spread"; "Savory Stuffed Mushrooms"; "Indian Potato Pancakes"; "Applesauce Cranberry Muffins"; "Spring Soup"; "New England Squash Soup"; "Brown Bread"; "Cucumbers Vinaigrette"; "Cassoulet"; "Golden Basmati Rice"; "Pasta Primavera"; "Savory Indian Sweet Potatoes"; "Three Sisters Stew"; and "Garlic Mashed Potatoes". The desserts are your reward for eating well: "Pumpkin Custard"; "Lemon Pudding Cake"; "Ginger Peach Crumble"; "Chocolate Hazelnut Biscotti"; and "Red Berry Kissel". Also included are a chapter of fish recipes, nutrition facts, and an ingredients guide. "Light" is a delight when it is done just right!(less)