Other books that might interest you

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  With Patience and Fortitude - A...

  Christine Quinn

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  Christine Quinn, candidate for mayor of New York City, is the first female and first openly LGBT Speaker of the New York City Council. In her memoir, With Patience and Fortitude, she shares the inspiring story of her life, her career, and the city she loves.Speaker Quinn talks about growing up in a middle-class, Irish family and describes the people and events that have shaped who she is and the beliefs she has dedicated her life to fight for. After her mother died when Christine was 16 years old, she began carving her own path, setting her sights on work that would make a difference in the world. Yet she would ultimately have to face coming of age in a world where both women and gay people had no choice but to fight for their dreams.Over time, she met those challenges both personal and professional with patience and with fortitude. Christine Quinn’s memoir includes original black-and-white photos from her personal archive.

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  The Inspired Vegan by Bryant...

  American Classics

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  "The Inspired Vegan" by Bryant Terry is more than a cookbook; it's a fusion of culinary art, personal stories, and a commitment to food justice. This summary of Terry's book brings together over 150 vegan recipes influenced by African, Asian, and Latin American cuisines, paired with music, literature, and art recommendations. This unique combination aims not only to inspire delicious meals but also to encourage a deeper connection with food's cultural and political dimensions​

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  The Cook's Atelier - Recipes...

  Marjorie Taylor, Kendall Smith...

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  The renowned school “shares the classic techniques they teach: It’s French cooking made easy, interspersed with a glimpse into life in regional France” (Fathom).  
   
  IACP Cookbook Award for Food Photography & Styling 
   
  IACP Cookbook Award for Design 
   
  Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking. 
   
  Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as: 
   
   Green Garlic SouffléWatermelon and Vineyard Peach SaladLittle Croques MadamesSole Meunière with Beurre Blanc and Parsleyed PotatoesSeared Duck Breast with Celery Root Puree and ChanterellesMadeleinesPlum Tarte TatinAlmond-Cherry Galette 
   
    
   
  More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and “is likely to have readers fantasizing about their own escapes to France” (Publishers Weekly, starred review).

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  Practically Raw - Flexible Raw...

  Amber Shea Crawley

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  “Her recipes are inventive, balancing both raw and cooked foods, with an emphasis on health but never sacrificing taste . . . deliciously divine..” —Christy Morgan, The Blissful & Fit Chef 
   
  Practically Raw’s revolutionary practicality and flexible approach let you enjoy Chef Amber’s delicious vegan dishes your own way, according to your budget and taste, every day or every once in a while, and as raw—or cooked—as you like. 
   
  Certified raw chef Amber Shea has designed these recipes to be made with ordinary equipment and ingredients, and with the flexibility of many substitutions, cooking options, and variations. Ideal for beginners as well as seasoned raw foodists, Practically Raw has something for everybody, whether you want to improve your health and longevity, cope with food sensitivities, or simply eat fresher, cleaner, and better! 
   
  Chef Amber’s creative, satisfying recipes include:Almond Butter Sesame NoodlesVegetable Korma MasalaFiesta Taco Roll-UpsPrimavera Pesto PizzaMaple-Pecan Kale ChipsCherry Mash SmoothiesParisian Street CrepesWarm Apple-Walnut Cobbler 
   
  This beautiful new full-color edition (previously published by Vegan Heritage Press) includes a pantry guide, menus, money-saving and make-ahead tips, and nutrition information. 
   
  “Beautiful and immensely helpful. The perfect cookbook for omnivores leaning toward veganism, as well as vegans leaning toward raw foods.” —Vegan.com 
   
  “Amber’s easy-to-follow recipes make this healthful cuisine easy, joyfully approachable, and a veritable feast for the palate. Whether you’re a raw food neophyte or have been enjoying this healthy lifestyle for years, Amber’s fresh perspective is nothing less than ‘rawsome.’ Her Cocoa Corruption Smoothie is addictive.” —Dynise Balcavage, author of The Urban Vegan

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  The Book of Spice - From Anice...

  John O'Connell

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  A tasty compendium of spices and a fascinating history and wide array of uses of the world’s favorite flavors—The Book of Spice: From Anise to Zedoary reveals the amazing history of spices both familiar and esoteric. John O’Connell’s erudite chapters combine history with insights into art, religion, medicine, science, and they’re richly seasoned with anecdotes and recipes.Discover why Cleopatra bathed in saffron and mare’s milk, why wormwood-laced absinthe caused eighteenth-century drinkers to hallucinate, and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria. Almost every kitchen contains a bottle of cloves or a stick of cinnamon; almost every dish, a pinch of something, whether chili or cumin. The Book of Spice is culinary history at its most appetizing.

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  Mallmann on Fire: 100 Inspired...

  Francis Mallmann

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  Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result

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