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More Than Meatballs: From Arancini to Zucchini Fritters and 65 Recipes in Between
by Michele Anna Jordan Liza Gershman L. John HarrisRound morsels of bite-sized savory foods-meat, poultry, fish, grains, and vegetables-have never been more popular. Cooks in Turkey, alone, choose from more than 150 traditional recipes for meatballs. It's nearly impossible to get a seat in New York City's Meatball Shop, and food trucks that feature an enormous array of meatballs are popping up all over the United States and beyond.More Than Meatballs offers dozens of recipes, from classic Italian polpetti and French boule de viande to Spanish and Mexican albondigas, Moroccan merguez meatballs, Sicilian arancini (stuffed risotto balls), and carrot fritters. A final chapter features meatballs in traditional and contemporary contexts, with soups, salads, tacos, sandwiches, and, of course, spaghetti.In addition, the book offers natural options for gluten-free meatballs and practical suggestions for making your kitchen meatball friendly.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
More Tinkering: How Kids in the Tropics Learn by Making Stuff
by Curt GabrielsonTinkering is a way of learning through hands-on activity -- experimenting with materials and devices to see how they work, taking things apart, making small changes and improvements, exploring and inventing. Tinkering may seem like a form of play -- and it is -- but it is also a powerful way of discovering truths about science, engineering, and math. With this book, Curt Gabrielson follows up on his best-seller Tinkering: Kids Learn by Making Stuff with this all-new volume that features more than three dozen fun and educational tinkering projects based on his years of working with kids in the tropical island nation of Timor-Leste. Step-by-step instructions accompanied by full-color photos take you through a range of enjoyable projects that explore life sciences, physics, chemistry, earth sciences, and mathematics. You'll discover how math is used to make baskets, how fungi create fermentation, how electricity can make a magnet, how the greenhouse effect creates warming, and much more. The author also enlivens his latest batch of tinkering projects with colorful tales of his experiences in the tropic and the lives of the people he' s met there.Inside you'll find:Clear directions for making simple projects and doing activities that teach science, mathematics and engineeringProjects rooted in day to day life and experience in a small, developing nation in the Asian tropicsFull-color photographs throughoutExplicit connections to standard STEAM concepts, K-12Activities doable with less than $5 worth of common materialsThis book is perfect for parents, teachers, and students with an interest in hands-on, tinkering-based science and mathematics education, whether in traditional schools or in home-schooling situations. It will also be of interest to anyone who wants to learn more about developing nations, the culture and unique history of Timor-Leste, tropical nations or Asian cultures, with specific links to Indonesia, Portugal, or Australia.
More Top Secret Recipes: More Fabulous Kitchen Clones of America's Favorite Brand-Name Foods
by Todd WilburNabisco Oreo Cookies. . . J&J Super Pretzels. . . Dunkin' Donuts. . . Little Caesar's Crazy Bread. . . These are some of America's greatest food inventions. Now, thanks to intrepid kitchen sleuth Todd Wilbur, you can make home versions of over 50 more of your favorite foods. All of them are shockingly easy to prepare with ingredients from your local supermarket! Wilbur's fabulous clones leave out the preservatives and include suggestions for making high-cholesterol dishes lower in fat without changing the tastes we all love. Included, too, are the fascinating origins of each product; Todd Wilbur's own amazing kitchen adventures, narrow escapes, and near-death experiences; and even his learned-it-the-hard-way cooking tips. .
More Veggies Please!
by Nikki DinkiLooking for ways to get your kids to eat more veggies? Packed with creative recipes, this modern approach to classic family comfort foods ups the nutritional ante—infusing TONS of healthful vegetables into every dish (even snacks and desserts!)—while always putting flavor first.As a chef and cookbook author, Nikki Dinki loves veggies. But like most parents, getting her kids to love them is a work in progress. There will always be a side of veggies on their dinner plates, but when those veggies go untouched, Nikki doesn&’t stress. That&’s because her cooking incorporates vegetables at every turn: the kids may not have eaten their sides of peas, but they ate cauliflower and sweet potatoes in their Mac and Cheese, devoured Green Eggs (with spinach) and White Bean Pancakes for breakfast, and asked for seconds of the Zucchini Crust Pizzas at lunch! Although the veggies are sometimes hidden—your kids will be eating mushrooms and eggplant without thinking twice!—the real goal is using the qualities of each vegetable to make each classic, family meals even better than the original version. In these recipes, mushrooms enhance the beefy taste of the Mushroom and Onion Burgers, while eggplant replaces egg for breading on Chicken Tenders and Chicken Parmesan, which keeps them irresistibly moist. Inside, discover other delicious recipes that will become mealtime staples, including: • Chicken Pot Pie with Sweet Potato Crust • Cauliflower + Yogurt Bagels • Eggplant Parm Meatballs • Pumpkin Pasta Dough • Taco Meat (with Pinto Beans) • Mac and Cheese with Caulilfower + Sweet Potato • Chicken Nuggets with Beans + Carrots • Creamed Spinach Garlic Bread • Loaded Queso (with Squash) • Banana Carrot Oat Muffins • Eggplant Marinara Sauce • Brooklyn Blackout Cake (with Beets + Avocado) • Sweet Potato Cinnamon RollsBut fear not: there are no fancy ingredients or complicated cooking techniques. These easy, accessible recipes have been tested hundreds of times, by Nikki and other parents, for surefire family food wins! This collection of tried-and-true dishes will wow picky eaters and foodie parents alike with creative veggie twists on breakfasts, lunches, dinners, snacks, sides, and dessert.
More with Less: Whold Food Cooking Made Irresistibly Simple
by Jodi MorenoA sophisticated, yet simple take on cooking with whole foods—filled with creative combinations that use fewer ingredients to elevate everyday fare into something extraordinary.This is not your average healthy cookbook. This is slow food fast. This is high-impact flavor in ten ingredients or less. This is clean eating for the modern palate and schedule. This is food you want to eat. Think of the recipes as simple equations. Using a few ingredients + easy preparations + homemade condiments, author Jodi Moreno gives you the tools you need to create complex flavors with little effort. This food is perfect for a busy day but sophisticated enough to share. With foolproof recipes like: Coconut + Ginger + Turmeric + Oats Honey Roasted Nectarines + Kale + Pine Nut + Oat Croutons Harissa + Coconut Milk + Delicata Squash + Lentils Salmon + Broccoli + Spicy Ginger Sesame Mustard Apple + Miso + Date Crisp Elegant, delicious, nourishing. This is More with Less.
Morito
by Samantha Clark Samuel ClarkAs the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London’s Exmouth Market for over three years. Morito’s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, “simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you’ll find in this country.”Sam and Sam Clark’s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito’s small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team – the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za’atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos – Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks.‘You’ll want to graze your way around chef Marianna Leivaditaki’s food, which takespainstakingly sought-out ingredients (try the pistachios from Gaziantep in Turkey to taste whatyou’ve really been missing) and incorporates them into sharing plates you really won’t want toshare.’- Foodism, June 2016‘Eating at Morito is like a journey of discovery – of flavours, textures and combinations ofingredients.’- Blanche Vaughan, June 2016'Morito’s menu reads like an exotic dream and doesn’t disappoint.’- Restaurant Magazine June 2016
Morning Food
by John B. Bear Margaret S. Fox Laurie SmithFor more than 20 years, Margaret Fox served up some of California's tastiest breakfasts and brunches at her landmark restaurant Caf?© Beaujolais on the Mendocino coast. The original MORNING FOOD shared Fox's legendary dishes and became a comfort food classic. Fully revised with the addition of 30 new recipes, evocative photographs, and a fresh look, the new edition of MORNING FOOD has all the cozy appeal and culinary authority of the original in a charming new package.Reviews"It's a book worth getting up for."-San Francisco Chronicle"With homey graphics and photographs and authors named Fox and Bear, the book has a cozy feeling that matches its subject."-Philadelphia Inquirer and Baltimore Sun "Whether you'¬?re a Caf?© Beaujolais neophyte or a longtime groupie, Morning Food is a treasure."-Kansas City Star". . . for those who love breakfast (any time of day)."-Omaha World-Herald"An unpretentious take on wonderful, homey food."-Sacramento Bee"Caf?© Beaujolais founder finds a delicious new calling."-Los Angeles Times"Morning Food belies its contents. . . these are foods that diners would find satisfying and nurturing at any time of day. . . the Buttermilk Cinnamon Coffee Cake is incredible."-Contra Costa Times"Fox'¬?s conversational tone makes you want to pick up the phone to call and chat it up with her as you whip up your mouth-watering first meal of the day. ...The recipes are consistently delicious and impressive. If you enjoy good morning food, you'¬?ll enjoy this book any time of day."-Cookbook Digest
Morning Sun in Wuhan
by Ying CompestineWhat was the pandemic of the century like at the start? This swift, gripping novel captures not only the uncertainty and panic when COVID first emerged in Wuhan, but also how a community banded together. Weaving in the tastes and sounds of the historic city, Wuhan&’s comforting and distinctive cuisine comes to life as the reader follows 13-year-old Mei who, through her love for cooking, makes a difference in her community. Written by an award-winning author originally from Wuhan. Grieving the death of her mother and an outcast at school, thirteen-year-old Mei finds solace in cooking and computer games. When her friend&’s grandmother falls ill, Mei seeks out her father, a doctor, for help, and discovers the hospital is overcrowded. As the virus spreads, Mei finds herself alone in a locked-down city trying to find a way to help. Author Ying Chang Compestine draws on her own experiences growing up in Wuhan to illustrate that the darkest times can bring out the best in people, friendship can give one courage in frightening times, and most importantly, young people can make an impact on the world. Readers can follow Mei&’s tantalizing recipes and cook them at home.
The Moro Cookbook
by Samantha Clark Samuel ClarkSince it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans. In their first book, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes, those that have ensured its extraordinary success. Authenticity is key and their food remains true to the origins of the dishes - heady fusions of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings. This is a must-have book for every cook's shelves, written and designed with palpable passion and insight.
Moro Easy
by Samantha Clark Samuel Clark"This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!" - Nigella Lawson"This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy." - Diana Henry"I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy." - Claudia Roden"Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!" - Thomasina Miers-Moro is the highly acclaimed home of bold, flavour-centered cooking using few ingredients, perfectly combined. Trailblazing chefs Sam and Sam Clark bring the evocative flavours of Southern Spain and North Africa to everyday cooking. Discover outstanding simple recipes such as Roasted aubergines with pomegranates and pistachios, one-pot Monkfish stew with green beans, potatoes and alioli, and Chicken with preserved lemon labneh - on the table in minutes with the laidback, no-fuss attitude of the countries that inspire them.
Moroccan & the Foods of North Africa: The Australian Women's Weekly (Standard Ser.)
by OctopusExotic spices will permeate your kitchen as you cook up these mouth-watering recipes from Morocco and other North African countries. Savour the sweet, rich aromas of roasted meats and tagines, the Mediterranean influences of salads and vegetables, and the syrupy delights of sweet desserts.
Morocco
by Catherine Hanger Moncef LahlouAn exploration of the food & cooking traditions of Morocco & its people.
Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora
by Jeff KoehlerWith a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. From piquant appetizers like cumin-spiced potato fritters, to classic tagine and couscous entrees, and stuffed pastries like Seafood Pastilla, to fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea, this beautiful collection of recipes surprises and inspires the home cook. Gorgeous photographs of such iconic Moroccan scenes as the markets of Marrakech and the date-filled oasis of Zagora capture the diverse flavors of this sun-splashed country.
Morocco on a Plate: Breads, Entrees, and Desserts with Authentic Spice
by Caroline HofbergThe Moroccan kitchen is full of brilliant flavors, scents, and colors. Deeply sensual, Moroccan cuisine evokes images of the Arabian Nights and ancient mysticism that speaks to the senses and inspires the connoisseur with its fragrant spices, dried fruits, olives. Morocco on a Plate captures on the page the traditions and secrets of Morocco's delicacies and brings them to the Western reader in a stunning display. Luscious photos, bold colors, and passages on the history of Morocco make this book a beautiful addition to the coffee table as well as an indispensable asset to the kitchen counter.Morocco on a Plate includes recipes for such traditional dishes as:HarissaCouscous with roasted vegetablesFish kebabsStuffed lamb pattiesTurkey stew with figsSpiced apples with cinnamon and rosewaterAnd much moreWith detailed descriptions of ingredients and simple instructions, these recipes are perfect for cooks of any level of experience. Discover authentic Moroccan spices, salads with the tang of citrus, nourishing stews, and exotic desserts. Eat food that embraces color, body, and texture-that is not just gorgeous but healthy and tastes of distant destinations.
Mosh Potatoes
by Steve SeaburyDivided into "Opening Acts" (appetizers), "Headliners" (entrees), and "Encores" (desserts), Mosh Potatoes features 147 recipes that every rock 'n' roll fan will want to devour--including some super-charged Spicy Turkey Vegetable Chipotle Chili from Ron Thal of Guns N' Roses, Orange Tequila Shrimp from Joey Belladonna of Anthrax (complete with margarita instructions), Italian Spaghetti Sauce and Meatballs from Zakk Wylde of Black Label Society (a homemade family dish), Krakatoa Surprise from Lemmy of Motörhead (those who don't really like surprises may want to keep a fire extinguisher handy), and Star Cookies from Dave Ellefson of Megadeth. Mosh Potatoes comes with a monster serving of backstage stories and liner notes, making this ideal for young headbangers, those who still maintain a viselike grip on the first Black Sabbath album, and everyone who likes to eat.
Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
by Melissa M. MartinNamed a Best New Cookbook of Spring 2020 by Bon Appétit, Food & Wine, NPR&’s The Splendid Table, Eater, Epicurious, and more &“Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.&” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin&’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field&’s worth of land to the Gulf of Mexico. Too soon, Martin&’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we&’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.
The Moss from the Chimera's Cave
by Maggie MurphyThe stench from a fearsome chimera rots the food throughout a fairy tale kingdom. The king’s wizard knows how to banish it, but needs one special thing—moss from the chimera’s cave itself. Someone needs to charm the chimera, but how can an honest kitchen boy succeed where clever knights have failed?
The Most Complete Food Counter
by Annette B. Natow Jo-Ann HeslinAnnette Natow and Jo-Ann Heslin, registered dietitians and authors of Pocket's many phenomenally successful Counter books, bring their astounding expertise to a superb encyclopedia of food values. The essential reference for everyday use, THE MOST COMPLETE FOOD COUNTER, 2nd Edition contains:* listings for calories, fat, saturated fat, cholesterol, protein, carbohydrates, fiber, sodium, calcium,vitamins A and C, and folic acid* more than 21,000 entries of individual food items--with no repetitions* listings for national and regional brand-name foods, vegetarian, ethnic, organic and take-out items* an A-to-Z dictionary of clearly defined terms,all in an easy, accessible format.
The Most Decadent Diet Ever!: The Cookbook That Reveals the Secrets to Cooking Your Favorites in a Healthier Way
by Devin AlexanderDevin Alexander, author of the New York Times bestseller, The Biggest Loser Cookbook, lets you have your cake and lose weight, too, with sinfully tempting--yet amazingly healthy--recipes for America's all-time favorite foods. Chef and former L. A. caterer Devin Alexander has maintained a fifty-five-pound weight loss for over sixteen years by transforming the dishes she and millions of other Americans love best into guilt-free (yet still outrageously mouth-watering) indulgences--Rigatoni with Meat Sauce, BBQ Bacon Cheeseburgers, Eggplant Parmesan, Sinless Yet Sinful Sticky Buns, and even Dark Chocolate Layer Cake with Chocolate Buttercream Frosting. These simple-to-prepare recipe--for the kind of delectable dishes people crave but feel they can't eat when trying to be healthy and trim--actually can be the basis of a personal weight-loss plan. They can also be a way to add "off-limit" foods back into an already successful diet. Or they can simply be part of an exciting new way to eat healthfully--and with pleasure. In The Most Decadent Diet Ever!Devin Alexander proves that even the most decadent dishes--Chipotle Chili with Blue Cheese Crumbles, "Fried" Jumbo Shrimp, Super-Stuffed Steak Soft Tacos, Fettu-Skinny Alfredo, Godiva Brownie Sundaes, and Chocolate Chip Pancakes--can lead to weight loss, good health, and carefree enjoyment.
The Most Effective Natural Cures on Earth: What Treatments Work and Why
by Jonny BowdenTake back your health naturally-without the drugs, side effects, and hassle! Acclaimed nutritionist and best-selling author Jonny Bowden, Ph.D., C.N.S., identifies and explains the best in alternative medicine today using extensive research, wide-ranging expertise in nutrition and health, and advice from myriad health experts. Jonny empowers you to take charge of your health by showing which alternative treatments work, how to use them effectively, and in what dosages. He tells you which foods, vitamins, minerals, herbs, amino acids, and natural treatments, such as exercise and relaxation therapies, will treat your conditions. Backed by scientific studies. Jonny shows you how to use: CINNAMON to moderate blood sugar MELATONIN to relieve jet lag VITAMIN C to protect against cancer CELERY to lower blood pressure BLACK COHOSH to ease hot flashes ACUPUNCTURE to treat infertility specific diet modifications to help with ALLERGIES, ACNE, and ULCERATIVE COLITIS This book details the most effective combinations of different "cures," plus Jonny picks the top six treatments that he'd take with him if stranded on a desert island. His treatments address more than seventy-five specific health concerns, including cancer, high cholesterol, eczema, hypertension. PMS. stress, menopause, diabetes, autism, depression, and high blood pressure.
The Most Effective Ways to Live Longer: The Surprising, Unbiased Truth about What You Should Do to Prevent Disease, Feel Great, and Have Optimum Health and Longevity
by Jonny BowdenAuthor Jonny Bowden looks at what he calls "The Four Horsemen of Aging"--free radicals, inflammation, glycation, and stress--and shows how they can harm your health and shorten your life. Bowden then unveils an arsenal of anti-aging strategies culled from cutting edge research and lessons learned from the longest lived people on the planet. He examines how the major organs, such as the heart and the brain, age and how you can prevent damage to these vital parts of the body. In total, readers learn what they can eat, do, and take to feel great, avoid illness, and live a long life.
The Most Important 60 Days of Your Pregnancy: Prevent Your Child from Developing Diabetes and Obesity Later in Life
by Dr. Pierre DukanA LIFETIME OF HEALTH STARTS NOWA healthy diet is important every day of pregnancy. However, new research shows that what you eat during months four and five is most critical. Making smart food choices during that 60-day window, when your baby&’s organs are at a vital stage of development, will help protect his or her long-term health.In this groundbreaking book, Dr. Pierre Dukan uses the latest discoveries in epigenetics and embryology to create a diet and lifestyle plan that will improve your personal health while helping your child avoid obesity and diabetes later in life. The easy-to-follow program includes:• 60-day action plan• 5-step daily diet• 24 delicious foods to eat freely • 8 foods that must be eliminated
Most Marshmallows
by Rowboat WatkinsMost marshmallows are born into marshmallow families, play with marshmallow friends, and go to marshmallow school where they learn to be squishy. Most marshmallows read a book before bed and then fall asleep to dream ordinary marshmallow dreams. Is this book about most marshmallows? It isn't. Because Rowboat Watkins knows that just like you, some marshmallows have big dreams, and just like you, these marshmallows can do anything they set their minds to. This sweet and silly book is an inspiring reminder that by being true to ourselves each of us can be truly extraordinary.
The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York
by Tom RostonAn “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review).In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet.In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times“The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post“A rich, complex account.” ?Kirkus Reviews (starred review)
Mostly Plant-Based: 100 Delicious Plant-Forward Recipes Using 10 Ingredients or Less
by Mia SynWith 100 recipes and a 21-Day Meal Plan, Registered Dietician Mia Syn helps you say goodbye to extreme dieting for life and unlock the secret to eating for health, longevity, and weight management In her new book, Mostly Plant-Based, Registered Dietitian Mia Syn helps you effortlessly transition to a plant-forward way of eating. Mia shows you a realistic and sustainable way to reboot your health, lose weight, and feel your best without having to exclude all animal-based foods. Mostly Plant-Based features 100 recipes, all made with 10 ingredients or less, plus a 21-day meal plan to jump-start healthy eating. All of Mia&’s recipes are accompanied by full-color photos and can be customized to exclude or include meat and dairy according to your preferences. Most-Plant Based is complete with:· A guide to stocking a plant-forward kitchen· Easy-to-prepare recipes that call for no more than 10 accessible ingredients· A dietitian-developed 21-day meal plan with shopping lists· Useful charts and helpful hints to simplify cooking and help you get more veggies on your plate such as: o How to: Build an All-Day Energy Smoothie o How to: Build a Plant-Powered Sheet-Pan Meal o How to: Build a Mostly Plant-Based Adult Lunchbox· Customizable recipes that offer flavor variations, such as: o Salad Jars 6 Ways o White Bean Hummus 4 Ways o Overnight Oats and Chia Seed Pudding 6 Ways· Recipes inspired by classic comfort foods with a plant-forward twist, such as: o Zucchini Noodle Lasagna o Cauliflower and Parsnip Shepherd&’s Pie o Chickpea Blondies With an evidence-based approach and appealing recipes for everyday meals, Mostly Plant-Based will help turn the pickiest eaters into veggie lovers.