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Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour

From award-winning chef Peter Berley: mouthwatering seasonal vegetarian menus that can be created in under an hour Sophisticated, home-cooked vegetarian meals without the fuss. Is that too much to ask? Absolutely not. True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh Food Fast, he provides forty-eight meals — twelve for each season — including recipes, a shopping list, an equipment list, and a game plan that takes you step-by-step through the menu. Included are substantial, satisfying meals that will bring pleasure to vegetarians and omnivores alike: Spring bibb lettuce and radish salad with crème fraîche citronette braised spring vegetables with grits, poached eggs, and chives summer spicy corn frittata with tomatoes and scallions cucumber salad fall pasta with spicy cauliflower, chickpeas, and cherry tomatoes pan-grilled radicchio salad with honey- balsamic glaze over frisée winter balsamic-roasted seitan with cipollini onions garlic mashed potatoes and parsnips Berley also provides delectable dessert recipes for each season, including spring’s Warm Honey Lemon Curd over Strawberries, summer’s Blueberry-Nectarine Crisp, fall’s Roasted Grapes with Red Wine, and winter’s Caramelized Bananas with Blood Orange and Pistachio. In a world where fast food is generally prepackaged and second-rate, Peter Berley teaches us how we can live without compromise and enjoy fresh, wholesome meals any night of the week as we connect with family and friends.

Better Homes & Gardens Vegetarian Meals 365

A mouthwatering collection of everyday vegetarian and vegan recipes the whole family will love—year round365 Vegetarian Meals is filled with a year’s worth of fast, easy-to-make, and hearty meals. These simple yet innovative meal ideas include breakfasts, sandwiches, casseroles and one-dish favorites, soups and stews, and slow cooker classics—all full of healthful ingredients like whole grains, legumes, and vegetables. Helpful cooking tips are sprinkled throughout and the versatile Make it Vegan variations offer an abundance of options for turning vegetarian recipes into true vegan recipes.•    Offers great value for vegetarians and vegans with 365 recipes at an affordable price•    Includes beautiful full-color photo inserts•    Features an introductory section on the basics of a healthy vegetarian diet, health and nutrition information, and shopping and cooking tips for common vegetarian ingredients like tofu and tempeh•    Includes handy icons that designate vegan recipes and helpful cooking tips spread throughout365 Vegetarian Meals offers plenty of options for vegetarians, vegans, and anyone who loves fresh, healthy recipes.

The Greek Vegetarian: More Than Recipes Inspired by the Traditional…

Greek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the seasons and regional specialties like none other. In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pastas and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soups, savory pies and basic breads, and dishes that feature eggs. Brimming with classic dishes, regional favorites, and inspired innovations, The Greek Vegetarian pays tribute to one of the world’s most venerable and healthful cuisines.

The Complete Vegetarian: The Essential Guide to Good Health (The Food…

Citing health concerns as the number one reason that people adopt a vegetarian diet, this collection makes important scientific connections between good health and vegetarianism. “The Complete Vegetarian” examines the diet’s impact on chronic diseases and serves as a nutritional guide and meal-planning resource. Leading vegetarian nutritionists and medical doctors devote entire chapters to nutritional aspects that include fats, protein, and fibre; to diseases such as diabetes, cancer, heart disease, and high blood pressure; and to vegetarian meal planning, including specialized diets for children, pregnant women, and athletes. The contributors’ cutting-edge research finds that it is not only an absence of meat that accounts for the health effects of a vegetarian diet; other contributing factors include less saturated fat and more fibre, antioxidants, and unsaturated fats than other diets. “The Complete Vegetarian” promises to be an essential resource for health professionals and the growing number of people who have adopted or are thinking about adopting a vegetarian lifestyle. Contributors include John J. B. Anderson, Dina Aronson, Peggy Carlson, James Craner, Brenda Davis, Simon K. Emms, Jeanene Fogli, Suzanne Havala Hobbs, Michael A. Klaper, Erin L. Kraker, Valerie Kurtzhalts, D. Enette Larson-Meyer, Reed Mangels, Carol M. Meerschaert, Virginia Messina, Mary Helen Niemeyer, Carl V. Phillips, Sudha Raj and Cheryl Sullivan.

The Vegetarian Diet for Kidney Disease: Preserving Kidney Function…

Joan Brookhyser Hogan is a registered dietition who has packed this new book “The Vegetarian Diet for Kidney Disease,” with clearly stated, up-to-date information on the most effective methods for managing kidney disease. Her focus on vegetarian nutrition comes from a growing awareness of its value in wrestling kidney disease down to size, or, in the best-case scenario, stopping the progression of this destructive disease in it’s tracks. When the author first became a dietition several decades ago, it was a different story. Plant proteins were then considered inferior to animal proteins, a belief based on the erroneous conclusion that plants contained high levels of certain minerals thought to cause complications in chronic kidney disease. Thanks, however, to ongoing research in the intervening years, this false belief has since been reversed. Vegetarianism has not only become acceptable, it is now considered superior to animal-based diets for the prevention and treatment of chronic kidney disease. This valuable book has a great deal of specific informaion to assist you in implementing, or continuiing, a plant-based diet that can help, not harm, the health of your kidneys. Hogan first outlines the benefits of vegetarianism, and follows that wih chapters on the stages of Kidney disease, on common problems associated with the disease, and on the relationship of this disease to other disorders. An enlightening discussion of the link between kidneys and diet precedes a diet plan that also includes herbals, supplements, and other natural products, with a final chapter on detailed meal plans and recipes providing the core of the author’s program. Along with numerous, detailed tables and graphs and a smattering of case histories printed throughout, there are Appendices, Resources, and References situated in back that serve to round out the guidelines and highlight the benefits of this relevant book that anyone with chronic kidney disese will find useful, even indeispensable.

A Beautiful Bowl of Soup: The Best Vegetarian Recipes

No, there is no chicken stock in this soup. What you’ll find here is page after glorious page of the loveliest, most delicious soups and stews – each and every one entirely vegetarian. Brimming with international flavors, Paulette Mitchell’s easy-to-follow recipes are paired with unique accompaniments, garnishes, and toppings that add tremendous visual appeal. Witness hearty Pumpkin Stew baked and served in a pumpkin shell; classic onion soup updated with crunchy goat cheese toasts; and Spicy Sweet Potato Ancho Bisque swirled with bright Roasted Red Pepper Cream. From Mediterranean Saffron Stew to Greek Spinach and Orzo Soup, these colorful dishes are simple enough for every day, yet sophisticated enough for elegant dinner parties. Instructions for making tasty vegetable stock from scratch, a selection of delicious vegan soups, and a helpful “tips” section make this gorgeous cookbook an important addition to any kitchen where good food and good health are on the menu.

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