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  101 Things To Do With Zucchini

  Cindy Duncan, Georgie Patrick

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  Grilled, pickled, stuffed, sauced, or hidden in cake—recipes for the ultimate versatile vegetable!   Finally, a solution to the age-old question posed every summer as we stare down at our prolific zucchini plants: “What can I make with all of this zucchini?”  101 Things to Do with Zucchini features recipes for familiar comfort foods such as breads and soups, along with creative, clever little gems for appetizers and desserts. This collection includes such delicious recipes as: · Toasty Zucchini Bruschetta · Zucchini Sushi · Lemon Shrimp and Zucchini Fettucini · Creamy Zucchini and Carrot Soup · Zucchini Drop Cookies, and many more

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  Paleo Diet: Recipes Cookbook...

  Charlie Mason

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  It's time to step into that time machine and land yourself back into the time of the cavemen! 
  We were created to eat items that we used to hunt and gather for, but the world has sure changed and certainly not for the better in regards to how we fuel our bodies. 
  The Paleo Diet will get your physical being back on track as you explore the main consumables that our cavemen and women friends used to devour. It's time to stop filling your body with pointless, calorie-filled carbs and sugars and get back to the basics.The recipes included in this cookbook are not only delicious, but very easy to whip up in the comfort of your own kitchen! 
  Anyone can create these dishes! If you are a beginner in the world of Paleo eating, then this cookbook is the perfect quick guide for you when you are searching for something healthy to make. 
  The recipes in this book include a wide array of breakfast, lunch, dinner, snack, and dessert recipes that will help you to please your Paleo palate, even when the situation is not ideal to stick to your diet choices. Even those that have yet to experience the benefits of the Paleo will appreciate the tasty qualities that these recipes have to offer!

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  The Herbal Kitchen - Cooking...

  Jerry Traunfeld

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  The secret to transforming easy dishes into extraordinary meals? Fresh herbs. In The Herbal Kitchen, IACP award-winning cookbook author and acclaimed Herbfarm Restaurant chef Jerry Traunfeld presents simple dishes using herbs straight from the market, windowsill, or garden.Until recently, the fresh herbs available in supermarkets were limited to parsley and maybe dill. Today, thyme, rosemary, basil, cilantro, mint, and sage are among the many fresh herbs as close as the produce section or the farmer's market. Not to mention marjoram, lovage, tarragon, lavender, shiso, and so many others.Jerry shows you how to incorporate these fresh herbs into your everyday home meals. So whether preparing a workday supper for the family, a special dinner for two or four, or a feast for a table of guests, using fresh herbs in your cooking will result in fresh and vibrant food.The Herbal Kitchen includes some recipes that are home variations of the innovative dishes Jerry prepares at the Herbfarm, while others are fresh takes on familiar classics such as Herb Garden Lasagna or Shrimp in Garlic-Sage Butter. All are uncomplicated and prep time is minimal -- with the emphasis on spontaneity and the unmistakable flavors of fresh herbs.Start off with Asparagus and Lemon Thyme Soup, Spicy Verbena Meatballs, or Rye-Thyme Cheese Straws before moving on to Cinnamon Basil Chicken, Side of Salmon Slow-Roasted in Dill, and Root Ribbons with Sage. Delectable desserts include Warm Lavender Almond Cakes, Rhubarb Mint Cobbler, and a sinful Chocolate Peppermint Tart.Once you're hooked on cooking with fresh herbs, you'll want to grow them yourself. The Herbal Kitchen is filled with important tips for growing, harvesting, and handling each of the herbs used in the recipes. Valuable information on the varieties of each herb is also highlighted, such as how to tell the difference between Greek oregano and Italian oregano, why you always want to choose bay laurel over California bay, and what type of lavender is best for cooking.Filled with stunning photos of the herbs, the techniques for handling them, and the finished dishes, Jerry's definitive guide is sure to be a classic, reached for again and again.

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  Candyfreak - A Journey Through...

  Steve Almond

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  Part candy porn, part candy polemic, part social history, part confession, Candyfreak explores the role candy plays in our lives as both source of pleasure and escape from pain.

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  The Mighty Chickpea

  Small Ryland Peters &

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  Over 65 recipes and ways to enjoy chickpeas, the most deliciously versatile staple in vegetarian and vegan cookery.
  
  A prince among pulses, the humble chickpea is an essential ingredient for anyone who is embracing more vegan and vegetarian foods in their daily diet. This book provides all the inspiration you need to take full advantage of this versatile legume and its endless culinary possibilities. Chickpeas (also known as garbanzo beans) are packed with protein and are, of course, the key ingredients behind popular snacks like falafel and hummus, but also form the basis for so many other dishes, both savoury and sweet. Here you will find over 65 delicious ways to enjoy them, from dips and small bites, to soups, stews, salads, bakes and desserts. For lighter meals, try fool-proof recipes for Creamy Hummus, Falafel and Chana Masala. For more explorative and exciting uses of the mighty chickpea, discover Chickpea 'Chuna' Quesadillas with Jimaca Slaw, Chickpea & Lentil Burgers or an Aquafaba Meringue Pavlova.

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  Edible Wild Plants Volume 2 -...

  PhD Kallas

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  This second volume of Edible Wild Plants adds 18 additional plants, their relatives, and look-a-likes, in 15 plant chapters, to the overall collection of plants covered between the two volumes in The Wild Food Adventure Series. This book makes it delightfully exciting to learn about and experiment with known wild foods that will be useful to all, from beginners to advanced foragers. This book features plants in five flavor categories?foundation, tart, pungent or peppery, bitter, and distinctive & sweet. Organizing this way helps readers use the plants in pleasing and predictable ways. Imagine frequently including cattail, nettles, pokeweed, marsh mallow, daylily, wild radish, and everlasting pea in your meal planning knowing that you acquired these plants from your own foraging adventures. There is also a section devoted to identifying and knowing poison hemlock, often confused with wild carrot in certain stages of development. John Kallas and his Wild Food Adventure book series are here to help you learn quickly, process intelligently, and genuinely enjoy what you are eating.

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