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Sarah
Raven
In Season: Cooking with Vegetables and Fruits
978-0-7893-1811-4 | $40.00 |
Rizzoli | HC
Sarah Raven, a leading proponent of the local
foods movement, shows how to make the most of fresh produce, whether
from your own garden, your local farmers’ market or the
grocery. Taking us through the year in six seasonal chunks of
two months each, she highlights the best vegetables, fruits, and
herbs from each period, throwing in tidbits she’s learned
firsthand from her own garden.
Kentaro
Kobayashi
Easy Japanese Cooking: Donburi Mania
978-1-934287-49-1 | $14.95 |
Vertical | TR
More and more Americans are dedicating themselves
to eating more healthily, eschewing fast food and cooking nutritious
meals at home. Easy Japanese Cooking: Donburi Mania is the first
in a planned five-volume series, presenting recipes of popular
Japanese-cooking methods, which are perfect for the health-minded
individuals of today.
David
Wolfe
Superfoods: The Food and Medicine of the Future
978-1-55643-776-2 | $14.95 |
North Atlantic | TR
Superfoods are vibrant, nutritionally dense
foods that have recently become widely available and which offer
tremendous dietary and healing potential. In this lively, illustrated
overview, well-known raw-foods guru David Wolfe profiles delicious
and incredibly nutritious plant products such as goji berries,
hempseed, cacao beans, maca, spirulina, bee products, and a
host of others.
Jan
Chozen Bays
Mindful Eating
978-1-59030-531-7 | $16.95 |
Shambhala | TR
Here is an accessible and encouraging exploration
of how and why to apply the Zen art of mindfulness to transform
our “issues” with food. Whether we are overweight
(as are two-thirds of American adults today) or suffer from
an eating disorder, learning to eat mindfully can liberate us
from the suffering we experience with food.
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Nancy
Harmon Jenkins
The New Mediterranean Diet Cookbook
978-0-553-38509-0 | $35.00 |
Bantam | HC
Spanning the Mediterranean from Spain to Greece,
with side trips to Lebanon, Cyprus, and North Africa, this revised
and updated edition of Nancy Harmon Jenkins’s acclaimed
cookbook offers ninety-two mouthwatering new dishes plus the latest
information about the nutritional benefits of one of the world’s
healthiest cuisines. But best of all are the recipes—bursting
with flavor, easy to prepare, and sure to please everyone at your
table.
978-1-4000-5435-0 | $35.00 |
Clarkson Potter | HC
Here, Ina covers the essentials, from ten ways
to boost the flavors of your ingredients to ten things not to
serve at a party, as well as professional tips that make successful
baking, cooking, and entertaining a breeze. The crowd-pleasing
recipes demonstrate Ina’s talent for transforming fresh,
easy-to-find ingredients into elegant meals you can make without
stress.
Rachael
Ray
Rachael Ray's Big Orange Book
978-0-307-38319-8 | $24.95 |
Clarkson Potter | HC
Just one for dinner tonight? Forget the cold
cereal. Rach has a chapter of recipes that make dining on your
own a thoroughly civilized occasion, with great meals that won’t
leave you with a fridge full of leftovers. Vegetarians on the
guest list? No problem! Choose from dozens of meat-free meals
that are every bit as satisfying as your tried-and-true standards.
Frances
Case
1,001 Foods You Must Taste Before You Die
978-0-7893-1592-2 | $36.95 |
Rizzoli | HC
From single press extra-virgin olive oils and
artisanal cheeses to more exotic fare such as zebra jerky, this
compilation is a cornucopia of culinary delicacies from every
cuisine around the globe. Featuring luscious photographs and descriptions
of must-eat foods from sweet to savory, this culinary gazetteer
of the world offers expert guidance on how to really eat like
a local when in Rome or how to find the most authentic Peking
duck when visiting Beijing.
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