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Winner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking
“Elevates salads from the quotidian to the thrilling.”
—The New York Times
A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes...
“Elevates salads from the quotidian to the thrilling.”
—The New York Times
A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes...
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English
Description
"The Everyday Eating Cookbook is presented by the Illinois Council on Renal Nutrition (ICRN). It is a unique, valuable kidney-health focused cookbook that offers nutrient analysis for renal patients, easy to make recipes that everyone will enjoy, exciting options for holiday menus and kids' cuisine, and tasty substitutions for each recipe"--
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"Always Enough: A Global Food Memoir is a storied cookbook, a love letter to the author's tables in America, Europe, and Africa. From Philadelphia to Paris, Morocco to the Ivory Coast, Bologna to Greece to London, Always Enough tracks the cultural insights the author absorbed by shopping, cooking, and eating across the world, and provides 160 recipes learned across those kitchens. Always Enough's meals model adapting to one's environment and what...
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"Deepen your relationship with the natural world through thoughtful essays and 75 delightfully inventive recipes that feature seasonal ingredients, plus techniques for foraging, preserving, and cooking over an open fire. At a time when we urgently need to connect with the Earth, Rooted Kitchen offers a fresh way to appreciate nature and the treasures it provides. Chef and author Ashley Rodriguez introduces readers to the basics of foraging, why it's...
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Description
"In this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works, such as the iconic Onion Soup Gratin, Dauphinois Potatoes, as well as regional dishes including Beef bourguignon from Bourgogne and Ratatouille from Provence, and iconic staples such as Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters,...