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Making the Most of Your Food Processor: How To Produce Soups, Spreads, Purees, Cakes, Pastries And All Kinds Of Savoury Treats
by Sue SimkinsA food processor can be one of the most useful appliances in your kitchen if you know how to make the most of it. This book will show you how to do just that, whatever your level of culinary skills and however short of time you are. With a simple food processor on-side you can whiz up soups and spreads and purees and all kinds of savoury treats. A simple food processor will give you another level of expertise as a home-baker. Light sponge cakes and melt-in-the-mouth pastry and biscuits, which you might have thought too difficult to attempt before are now within your reach.This book will enable cooks to make the most out of their food processor, rather than it become an expensive dust collector on the kitchen counter.
Making Your Own Gourmet Coffee Drinks: Espressos, Cappuccinos, Lattes, Mochas, and More!
by Mathew Tekulsky Clair Moritz-MagnesioNow you can enjoy gourmet coffee drinks at home with Making Your Own Gourmet Coffee Drinks. This guide to all things coffee has more than 100 recipes and not only shows you how to make all the standard gourmet coffee drinks, but also introduces you to exciting new flavors like Chocolate Cream Coffee, Spiced Coffee Cider, Blended Banana Coffee, Cappuccino Royale, Butterscotch Cappuccino, Iced Almond Coffee, Chocolate-Coffee Crush, Coffee Ice Cream Soda, Strawberry Delight, Iced Maple Espresso, Tropical Espresso Delight, and Coffee Alexander. Learn how to make the perfect cup of coffee with tips on selecting the best quality beans, proper storage methods, the right way to grind coffee, the best way to steam milk, and where to buy your equipment. Aside from traditional hot drinks, this guide teaches you how to make delicious cold brews that are perfectly paired with various liqueurs. Whether you’re waking up in the morning with a hot cup of espresso or winding down with a Mochachino Float, these gourmet coffee drinks are a delicious addition to any day.
Makini's Vegan Kitchen: 10th Anniversary Edition of the Plum Cookbook (Inspired Plant-Based Recipes from Plum Bistro)
by Makini HowellThe Groundbreaking Vegan Cookbook from Plum Bistro Nationally renowned chef and entrepreneur Makini Howell shares her innovative plant-based recipes in this anniversary edition of the original Plum cookbook. These inspired recipes from one of the highest-ranked vegan fine-dining restaurants in the country are not only mouthwatering and hearty, but are also allergen-friendly and often gluten-free, soy-free, or both. Cooking vegan with Makini proves that living a meat-free life can include satisfying and tasty food. This classic cookbook offers more than 60 boldly flavored dishes for every mood and season, such as:· Barbecue Oyster-Mushroom Sliders with Pickled Onions· Plum&’s Smoky Mac· Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta· Quinoa Risotto with Panko-Fried Portobellos· Toasted Chocolate Bread with Cream Cheese Crème Fraîche· And much more!
Malts & Milkshakes: 60 Recipes for Frosty, Creamy Frozen Treats
by Autumn MartinThis sweet collection of 60 recipes puts a new spin on an old-fashioned treat with comforting dessert drinks from times new and old!Organized into sections covering Soda Fountain Classics, Modern Flavors, and Boozy Shakes, the 60 recipes for inspired shakes and malts utilize classic ingredients like malted milk and homemade syrups, as well as gourmet herbal infusions and exotic spices. And this delicious volume doesn't stop at shakes! Autumn Martin of Hot Cakes Molten Chocolate Cakery adapts recipes for her signature creations for knock-out cookies, ice cream sandwiches, and sundaes. Recipes include: - Peanut Butter Shake- Salted Malted Malt- Passion Fruit Creamsicle Shake- Earl Grey Shake- Peach Cobbler Malt- Bacon-Oatmeal Raisin Cookie Shake- Lemon Curd Raspberry Shake- Chocolate Espresso Whiskey Malt- St-Germain and Huckleberry Shake- Cherry Brandy Shake
Man 2.0 Engineering the Alpha: A Real World Guide to an Unreal Life
by John Romaniello Adam BornsteinEvery man has the potential for a great body, insane sex, and an unreal life. (Seriously)Want to lose body fat? That's easy—you can drop 20 pounds in 6 weeks.Want bigger muscles? Done. A 50-pound increase to your bench press, coming right up.Want to be smarter? Not a problem—the strategies in this book have been proven to increase brain function.Want an awesome sex life? Yeah, there's a fix for that, too—increased libido and improved performance are just weeks away.You were born to achieve greatness, to be a man. But somewhere along the way you started to live an ordinary life. Fitness experts John Romaniello and Adam Bornstein developed a system that targets hormone optimization; their approach is specifically designed to transform you into the Alpha you were always meant to be. Strong. Confident. Powerful.Based on cutting-edge, scientifically validated methods known only to the fitness elite, Man 2.0 provides a step-by-step road map to regaining your health, looking your best, supercharging your sex life—even reversing the aging process. The systems in this book have changed the lives of countless men who've worked with Romaniello and Bornstein.In this book, you will discover:Answers to all the questions you have about training and nutrition—and even ones you haven't thought of yet.An easy-to-understand plan designed to work with your body, not against it, to burn fat, and build dense, rock-hard muscle.A comprehensive nutrition program, fully customized for Alphas, complete with meal plans.
A Man and His Mountain: The Everyman who Created Kendall-Jackson and Became America's Greatest Wine Entrepreneur
by Humes9781610392853
Mange Tout: Bistro Cooking With A Modern Twist
by Bruno LoubetBruno Loubet is a legend in the food world. His cooking is sublime and unique, drawing on the classics of the French bistro menu but with each dish given a modern twist. Mange Tout is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With recipes for his signature dishes including Beetroot ravioli, Maple-crisp duck breast, Indochine braised beef with mango and Prune and armagnac sticky pudding, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair.
Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine (Tofu Hound Press)
by Nicky GarrattNicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece—historically based around the kill from the hunt or domesticated herd—this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save money and maximize resources as well as a selection of recipes that utilizes often-discarded items as ingredients—such as watermelon rinds and beet tops in addition to the common problem of easily forgotten leftovers. The flavor of Arabic and North African cuisine is seen in the recipes for Baba Ghannouj, Red Pepper Bulgar, Spinach Pies, Harissa, and Donuts in Syrup, while Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chili, and Mango Rice also make an appearance. The recipes range from quick and easily created to relatively complex, all of which require only basic equipment and rudimentary skill. The book contains an index for fresh ingredients that enables one to quickly locate a recipe by provisions already found in the refrigerator.
Manresa: An Edible Reflection [A Cookbook]
by David Kinch Christine Muhlke Eric RipertThe long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food--specifically that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu--and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, this book celebrates the creativity behind the food of Manresa and its profound connection to the land and sea of Northern California.
Manual of Dietetic Practice
by Briony Thomas Jacki BishopThe standard work for all those involved in the field of clinical nutrition and dietetics, The Manual of Dietetic Practice has been equipping health care professionals with the essential foundations on which to build expertise and specialist skill since it was first published in 1988. The fourth edition responds to the changing demand for multidisciplinary, patient-centred, evidence-based practice and has been expanded to include dedicated chapters covering adult nutrition, freelance dietetics, complementary and alternative therapies. Compiled from the knowledge of both individual experts and the British Dietetic Association's Specialist Groups, this truly is the essential guide to the principles of dietetics across its whole range.
The Marijuana Chef Cookbook
by S. T. OnerA new and improved full-color edition of every stoner's favorite cookbook!Cannabis cuisine doesn't have to be difficult, and the Marijuana Chef Cookbook has been proving that to its dedicated fans for over a decade now. Easy-to-follow instructions and delicious recipes make this cookbook an essential read for stoners who like their meals medicated, their drug tests passed and their evenings spent higher than a kite with cut strings.Veteran pot writer S.T.Oner has improved once again upon his best-selling cookbook: bolstered by sales of his recent hit series, Cannabis Indica / Sativa: The Essential Guide to the World's Finest Marijuana Strains, he's taken his collection of cannabis recipes to the next level, with the addition of full-color illustrative photos for every recipe.With 55 recipes, including 15 new dishes, and 4 different methods for cannabis extraction using butters, oils and alcohol, this expanded volume is provides an imminently do-able feast of simple but effective medicated meals that taste absolutely delicious. And unlike with some other cookbooks, you don't need to be a trained chef to get from pot to placemat; each recipe is explained in simple terms and without foodie jargon.Containing sections on how to pass drug tests using only natural methods, vegan and vegetarian recipe options and the safest ways to dose, this new edition responds to what readers really want to know.With starters, mains, desserts and treats as well as drinks and a slammin' section on beverages that will get you a buzz on from more than the weed, you'll have your meds and eat 'em too. This cookbook takes you well beyond bagweed brownies and shows you how to make gourmet-style simple meals without even breaking a sweat.An indispensible new edition of this best seller, the Marijuana Chef Cookbook 3rd edition brings a whole new level of quality to the cannabis cookbook market.
Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More: A Baking Book
by Editors of Martha Stewart LivingA one-stop resource for cakes--birthday, chocolate, coffee, Bundt, upside-down, loaf, and more. From pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort classics like red velvet, six-layer coconut, rich chocolate, lemon meringue, and cheesecake to sophisticated grown-up fare including chiffon cakes and tortes with luscious fruits, these 150 recipes and color photographs cover techniques, decorating, and gifting ideas for every taste and occasion, whether no-fuss or fancy.Baking trends come and go, but cakes are timeless. From the editors and photographers of Martha Stewart Living, Cakes includes classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and cakes with unique, sophisticated flavors and embellishments (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). Whether you need a birthday cake (for any age!), have bake-sale duty, want a travel-friendly coffee cake, or seek to impress at a dinner party or with a handmade gift, Martha Stewart's Cakes has more than 150 cakes plus ideas for decorating, gifting, and storing. Beautiful color photography that shows you just what you're aiming for and dozens of make-ahead tips make baking low-stress.From the Trade Paperback edition.
Mary Berry at Home
by Lucy Young Mary BerryThis is Mary Berry's collection of her favourite dishes that she cooks everyday for her family and friends. Mary and her close friend and assistant, Lucy Young, provide over 150 simply prepared, delicious, reliable recipes for lunch, dinner and parties. Whether you need food for two or twenty, Mary and Lucy have included plenty of starters, mains, sides and puds, together with invaluable advice on cooking for all occasions.And no book from the Queen of Cakes would be complete without some mouth-watering, foolproof bakes. Mary invites you to enjoy afternoon tea, with an array of delicious cakes, traybakes and dainty treats.It has been nearly twenty years since Mary Berry first wrote At Home, and in this new edition she has extensively revised and updated many of her classic dishes as well as adding 60 brand new recipes. Mary Berry’s Baking Bible is the only baking book you’ll ever need, and Mary Berry & Lucy Young At Home takes care of every other mealtime.
Mary Berry's Christmas Collection: Over 100 fabulous recipes and tips for a hassle-free festive season
by Mary BerryNote: This is a reissue edition of Mary Berry's Christmas Collection originally published in 2013 by Headline. The cover and a handful of the internal images have been updated. Mary's foolproof recipes remain the same.Mary Berry's Christmas Collection combines time-honoured festive favourites with a variety of new and exciting dishes to spice up the season. By taking the traditional Christmas fare and giving it a twist, Mary adds sparkle to every celebration.Simple yet reliable recipes and Mary's handy hints will take the pressure off entertaining, whether it's for the big day itself, a Boxing Day crowd or an intimate New Year family gathering.With an invaluable Christmas Day countdown, sample menus, shopping lists and ever-popular tips on preparing ahead and freezing, this is the must-have companion to the festive season.Chapters include: * Canapés* First Courses* Fish and Vegetarian* Christmas Roasts* Vegetables and Sides* Traditional Christmas Puddings* Festive Desserts* Buffets and Boxing Day
Mary Berry's Christmas Collection: Over 100 fabulous recipes and tips for a hassle-free festive season
by Mary BerryNote: This is a reissue edition of Mary Berry's Christmas Collection originally published in 2013 by Headline. The cover and a handful of the internal images have been updated. Mary's foolproof recipes remain the same.Mary Berry's Christmas Collection combines time-honoured festive favourites with a variety of new and exciting dishes to spice up the season. By taking the traditional Christmas fare and giving it a twist, Mary adds sparkle to every celebration.Simple yet reliable recipes and Mary's handy hints will take the pressure off entertaining, whether it's for the big day itself, a Boxing Day crowd or an intimate New Year family gathering.With an invaluable Christmas Day countdown, sample menus, shopping lists and ever-popular tips on preparing ahead and freezing, this is the must-have companion to the festive season.Chapters include: * Canapés* First Courses* Fish and Vegetarian* Christmas Roasts* Vegetables and Sides* Traditional Christmas Puddings* Festive Desserts* Buffets and Boxing Day
Mast Brothers Chocolate: A Family Cookbook
by Thomas Keller Michael Mast Rick Mast2014 James Beard Award Finalist2014 IACP Cookbook Award WinnerStories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate.The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world. Many of the world's pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes.In MAST BROTHERS CHOCOLATE: A FAMILY COOKBOOK they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world's great chefs.
The Master Cleanse Coach
by Peter GlickmanWeight loss has become a national problem that continues to grow. Detoxification is also getting more attention every day as people realize just how many toxins, pesticides and food allergies are part of everyday life. But what most people do not realize is that these are two sides of the same problem.The body protects itself from these toxins by storing them primarily inside fat cells. So, eliminate the toxins and the weight comes off. Continue to consume toxins, pesticides and ignore food allergies and the weight piles on.Nearly half a century ago, the first detoxification diet, the Master Cleanse, was published by Stanley Burroughs. Since then hundreds of thousands of people have done it. Glickman promotes the same regimen, but adds information on what to expect, which days might be difficult and what to do to overcome those difficulties.Peter Glickman's first book on the Master Cleanse in 2004 sparked a revival and was translated into 8 foreign languages. This book will make the Master Cleanse go viral.Based on Glickman's coaching of more than 2,000 people on the Master Cleanse; this book:Shows you step-by-step how to get great resultsCovers all the questions a new person would haveTeaches you how to be a great Master Cleanse coachThis book inspires the reader in an easy-to-read, fun style. It's the perfect book to coach you and your friends!
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]
by Mary KarlinA beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love
by Ann MahThe memoir of a young diplomat's wife who must reinvent her dream of living in Paris--one dish at a time When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures a deux. Then her husband is called away to Iraq on a year-long post--alone. Suddenly, Ann's vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life's truths. Like Sarah Turnbull's "Almost French" and Julie Powell's "New York Times" bestseller "Julie and Julia," " Mastering the Art of French Eating" is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love--of food, family, and France.
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
by Anya Von BremzenA James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy--and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.
Matt Tebbutt's Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes
by Matt TebbuttWe all know that a little bit of what you fancy does you good. In Guilty Pleasures, Matt Tebbutt takes your sneaky treats, like peanut butter, cream cheese, coffee and even booze, and puts them centre stage in 130 fun and delicious recipes. Enjoy great food such as tea-smoked chicken, raspberry cream cheese brownies, peanut butter ice cream, vodka-marinated steak, wide-awake chilli, Marmite potatoes, rum cupcakes with Baileys frosting and so much more. In a world where we have so many serious things to worry about, a bit of mild indulgence shouldn't be one of them. Like all guilty pleasures, a little bit of sin has never really been a bad thing... has it? This is pleasure on a plate!
Maximum Flavor: Recipes That Will Change The Way You Cook
by Aki Kamozawa Alexander H. TalbotWhether you're interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas in Food deliver reliable techniques and dishes--no hard-to-find ingredients or break-the-bank equipment required--for real home cooks. On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it's the simplest tips that can be the most surprising--and the ones that can help home cooks take their cooking to a new level. With this book, you'll learn: * Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries * Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results * How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior * How to cook steak consistently and perfectly every time * How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins * How to make no-knead Danish that are even better than the ones at your local bakery * How to smoke vegetables to make flavorful vegetarian dishes * Why pâte à choux--or cream puff dough--makes foolproof, light-as-air gnocchi * How pressure cooking sunflower seeds can transform them into a creamy risotto * How to elevate everyday favorites and give them a fresh new spin with small changes--such as adding nori to a classic tomato salad Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes
by Julie LanguilleSTOCK YOU PANTRY WITH HOMEMADE MEALSPull it off the shelf. Mix with water. Cook. Serve. It's as quick and easy as preparing a box of mac and cheese-but it's not store-bought junk, it's your favorite dishes made from scratch.With Meals in a Jar and a little planning, you'll have your pantry stocked with healthy, delicious ready-to-cook meals, like:* Tomato Soup with Cheese* Cheddar Garlic Biscuits* Cornmeal Pancakes with Syrup* Breakfast Burritos* Chicken Chipotle Soup* Carnitas* Braised Short Ribs* Turkey Pot Pie* Coq Au Vin* Rustic Fruit PieMeals in a Jar is packed with step-by-step instructions for natural breakfasts, lunches, dinners and desserts that allow even the most inexperienced chefs to make scrumptious, nutritious dishes. Not only are the recipes in this book perfect for carry-along camping fare, rushed weeknight dinners and meals for Dad (or even a teenager) to prepare, they can also be life-savers in times of disasters like fires, blackouts or hurricanes.
Meatless: More Than 200 of the Very Best Vegetarian Recipes: A Cookbook
by Martha Stewart LivingFor anyone new to a vegetarian diet--flexitarians who adopt plans like Meatless Mondays--as well as committed vegetarians and fans of Power Foods, here is a comprehensive collection of easy, meat-free mains for everyday.As inspiring as it is practical, Meatless features 200 recipes--each accompanied by a gorgeous photograph--for full-fledged vegetarians and meat-eaters alike. You'll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too. More than just a cookbook, Meatless is also a roadmap to embracing a vegetable-based lifestyle. Here are dozens of versatile recipes that can be easily adapted, such as pizza with a variety of toppings, salads made from different whole grains, and pestos with unexpected flavors and ingredients. You'll also find advice on stocking your pantry with vegetarian essentials (dried beans, pasta, herbs and spices), a collection of basic recipes and techniques (vegetable stock, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quick pickles). Comprehensive and indispensable, Meatless makes it easy to prepare flavor-packed dinners for any day, any occasion. And no one will miss the meat. Selections include: -Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms-Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash-Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes-Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin-Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh-Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos-Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes-Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta "Fries"
Meatless Eats: Savory Vegetarian Dishes from Around the World
by Sarah James Instructables. ComOriginating from Instructables, a popular project-based community made up of all sorts of characters with wacky hobbies and a desire to pass on their wisdom to others, Meatless Eats is made up of recipes from a cast of cooks who demonstrate their culinary savvy and flavor combinations.<P><P>Meatless Eats gives full step-by-step instructions for creating delicious vegetarian dishes that even die-hard carnivores will crave. Written by cooks who can't get enough of veggies, each recipe contains pictures for an easy follow-along guide, even for those who spend little to no time in the kitchen. Discover your inner vegetarian with these mouthwatering recipes:Eggplant ParmesanVeggie Mexican LasagnaPortobello Mushrooms with Grilled Feta BurgerScrumptious CaponataTomato Frittata Fiery Pumpkin SamosasVegetarian Mushroom Gravy And much more!The Instructables community offers a great mixture of tastes and cuisines. Italian, Mexican, American, and more will appease any picky eater as well as provide for those who are willing to try just about anything.Meatless Eats will have you swearing by your healthy lifestyle, even if it's only for a single meal.