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"Marrying the art of butchery with the joy of gorgeous seasonal produce, [this book] is the fresh, inspiring and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that show exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks. ...
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Here are 73 garden designs from horticulturalists, community gardeners, bloggers and print writers, television and radio hosts, and other professional gardeners. Contributions include design illustrations, plant lists, and stories explaining the personal quirks and motivations behind the garden. There's a plan to satisfy every craving.
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A definitive, one-stop vegetarian cookbook showcases more than two thousand different recipes and variations for simple meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes.
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We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey...
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2019 American Horticultural Society Book Award Winner
2019 GardenComm Media Awards Gold Medal Winner
Best-selling author Niki Jabbour invites you to shake up your vegetable garden with an intriguing array of 224 plants from around the world. With her lively "Like this? Then try this!" approach, Jabbour encourages you to start with what you know and expand your repertoire to try related plants, many of which are delicacies in other cultures....
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What are vegetables, anyway? Find out the latest facts on 411 veggies with this new and updated illustrated introduction to produce!Peppers, beans, corn, and peas! Nonfiction superstar Gail Gibbons lays out the basics of veggies with colorful watercolors and straightforward text. Learn how they grow, how they get to stores, and how many kinds there are—and learn some weird trivia, too!Diagrams, cross sections, and illustrations get kids up close...
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A New York Times Bestseller From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about-and eat-the vast universe of vegetables.
Andrés is famous for his unstoppable energy-and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors...
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The author of Fast, Fresh & Green presents cooking techniques and seventy-five seasonal veggie recipes—ideal on Meatless Mondays or any day of the week.
Susie Middleton, former editor of Fine Cooking, offers up a whole new cook's repertoire by shifting the focus to vegetables as the main course of the meal. Brimming with strategies, techniques, and seventy-five peerless recipes for cooking vegetables in every season,...
Susie Middleton, former editor of Fine Cooking, offers up a whole new cook's repertoire by shifting the focus to vegetables as the main course of the meal. Brimming with strategies, techniques, and seventy-five peerless recipes for cooking vegetables in every season,...
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"In a recent survey, over 22 million Americans identified their eating habits as "vegetarian-inclined." They haven't given up meat, but understand that we need to rethink the way we plan meals. These millions of people are always on the hunt for new, creative ways to work more of them into their diets. Food Network star Nikki Dinki is here to fill this need. She's not a vegetarian; she's not a vegan; Nikki is simply a great chef and healthy eater...
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Cooks of all skill levels will love these 150 recipes for simple sides, breakfasts, dinners, and healthful desserts that make the most of fresh, accessible produce, from memory-boosting blackberries to antimicrobial chili peppers to vitamin A - rich watermelon. Featuring health and nutritional information, tips for buying and storage, quick recipe riffs, and gorgeous shots of finished dishes as well as photographs of individual fruits and vegetables,...
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Medical medium volume 2
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Radiation. Toxic heavy metals. The viral explosion. DDT. William calls them the Unforgiving Four -- the threats responsible for the rise of illness. William converses with a high-level Spirit, and together they share the miraculous power of food to heal, so that you can unleash the hidden powers of fruits and vegetables and transform your life in the process.
In his first book, Medical Medium, Anthony revealed how you can treat dozens of illnesses...
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Enjoy the health benefits of fresh greens and natural grains every day with this collection of simply delicious soups, salads, main dishes and more.
Greens and grains are abundant in vitamins and minerals and an invaluable source of protein and fiber. Best of all, they're utterly delicious! The forty-five recipes in this book combine a variety of grains with nutrient-rich greens like kale, chard, spinach, escarole, nettles, and collards...
Greens and grains are abundant in vitamins and minerals and an invaluable source of protein and fiber. Best of all, they're utterly delicious! The forty-five recipes in this book combine a variety of grains with nutrient-rich greens like kale, chard, spinach, escarole, nettles, and collards...
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Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out.
"What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus—whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each...
"What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus—whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each...
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"Capturing the peak flavor of freshly harvested produce and preserving it for year-round eating is easier than ever with this guide to freezing and enjoying more than 55 popular fruits and vegetables. Author Crystal Schmidt shares her preparation techniques to prepare each food for the freezer, including pre-cooking, slicing, blanching and more"--
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LaManda Joy, the founder of Chicago's Peterson Garden Project and a board member of the American Community Gardening Association, has worked in the community gardening trenches for years and brings her knowledge to the wider world in [the book]. This hardworking guide covers every step of the process: fundraising, community organizing, site sourcing, garden design and planning, finding and managing volunteers, and managing the garden through all four...
18) Avocado asks
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"An avocado faces an identity crisis when it doesn't know if it's a fruit or a vegetable"--
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"[This] has always been a book for gardeners and cooks interested in unique flavors, colors, and history in their produce. This updated edition has been improved throughout with growing zones, advice, and new plant entries. Line art has been replaced with lush, full-color photography. Yet at the core, this book delivers on the same promise it made two decades ago: It's a comprehensive guide based on meticulous first-person research to these 300+...