The Best Cookbooks eBooks




Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It!
by Kris Carr, Dean Ornish, Rory Freedman
Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It!
Format: PDF
Size: 4.1 MB
Pages: 230

On the heels of Kris Carr’s best-selling cancer survival guidebooks and her acclaimed TLC documentary comes her new journey into a realm vital to anyone’s health. Infused with her signature sass, wit and advice-from-the-trenches style, Crazy Sexy Diet is a beautifully illustrated resource that puts you on the fast track to vibrant health, happiness and a great ass!

Along with help from her posse of experts, Carr lays out the fundamentals of her Crazy Sexy Diet: a low-glycemic, vegetarian program that emphasizes balancing the pH of the body with lush whole and raw foods, nourishing organic green drinks, and scrumptious smoothies. Plus, she shares the steps of her own twenty-one-day cleanse, and simple but delectable sample recipes.

In ten chapters with titles such as, “pHabulous,” “Coffee, Cupcakes and Cocktails,” “Make Juice Not War,” and “God-Pod Glow,” Carr empowers readers to move from a state of constant bodily damage control to one of renewal and repair. In addition to debunking common diet myths and sharing vital tips on detoxifying our bodies and psyches — advice that draws both on her personal experience as a cancer survivor and that of experts — she provides helpful hints on natural personal care, how to stretch a dollar, navigate the grocery store, eating well on the run, and working through the inevitable pangs and cravings for your old not-so-healthy life.

Crazy Sexy Diet is a must for anyone who seeks to be a confident and sexy wellness warrior.

Including contributions by:
Dean Ornish, M. D. — author and founder and president of the Preventive Medicine Research Institute
Neal Barnard, M. D. — author, founder of Physicians Committee for Responsible Medicine (PCRM), author of Food for Life
Kathy Freston — author of Quantum Wellness and health advocate
Alejandro Junger, M. D. — author of Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself, and director of integrative medicine at Lenox Hill Hospital, NYC
Rory Freedman — coauthor of Skinny Bitch and health advocate
Mark Hyman, M. D. — author of The UltraMind Solution and pioneer in functional medicine
Emily Deschanel — star of the Fox series Bones and health advocate
Sharon Gannon — author of Yoga and Vegetarianism, and cofounder of Jivamukti Yoga
Wayne Pacelle — president & CEO, The Humane Society of the United States
Stacy Malkan — author and cofounder of the Campaign for Safe Cosmetics
Dr. Lilli Link — specialist in raw foods and integrative nutrition
Frank Lipman — author of Revive: Stop feeling Spent and Start Living Again and founder of the Eleven Eleven Wellness Center

Crazy Sexy tips for optimal health:
Flood your body with alkaline nutrients * Flush stored waste products and chemicals * Reduce or eliminate animal products * *Dump sugar, you’re sweet enough * Go gluten-free *Shake your booty * Wrangle the monkeys in your mind and turn down the stress * Install healthy boundaries so you don’t burn out * Kill your television and Detox your In Box (Facebook too!) * Take fun seriously * Build a wellness posse support system *Be a "prevention is hot" cheerleader!

 



Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
by Isa Chandra Moskowitz, Matthew Ruscigno
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
Format: PDF
Size: 5.2 MB
Pages: 290

This is not your mother's low-fat cookbook. There's no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals…no fake anything! Appetite for Reduction means cooking with real food, for real life. (Skimpy portions need not apply. )

In Appetite for Reduction, bestselling author and vegan chef Isa Chandra Moskowitz has created 125 delectable, nutritionally-balanced recipes for the foods you crave — lasagna, tacos, barbecue, curries, stews, and much more-and it's all:
-Only 200 to 400 calories per serving
-Plant-based and packed with nutrients
-Low in saturated fat and sugar; high in fiber
-Drop-dead delicious

You'll also find lots of gluten-free and soy-free options, and best of all, dinner can be on the table in less than 30 minutes. So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy for health at any size.

 



As Always, Julia: The Letters of Julia Child and Avis DeVoto: Food, Friendship, and the Making of a Masterpiece
by Joan Reardon, Avis DeVoto
As Always, Julia: The Letters of Julia Child and Avis DeVoto: Food, Friendship, and the Making of a Masterpiece
Format: PDF
Size: 7.4 MB
Pages: 416

With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity,  how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written.
Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

 



Martha Stewart's Baking Handbook
by Martha Stewart
Martha Stewart's Baking Handbook
Format: PDF
Size: 7.4 MB
Pages: 415

Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more.

This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.

Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.

“Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management… Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” — Martha Stewart

 



Everyday Italian: 125 Simple and Delicious Recipes
by Giada De Laurentiis
Everyday Italian: 125 Simple and Delicious Recipes
Format: PDF
Size: 4.5 MB
Pages: 256

In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same — helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.

Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering — perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for — whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù — plus 100 other recipes that turn everyday ingredients into speedy but special dinners.

What’s more, Everyday Italian is organized according to what type of food you want tonight — whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables — whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here — the essential recipes to make a great Italian dinner. Tonight.

 



The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
by Alice Waters
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
Format: PDF
Size: 7.4 MB
Pages: 416

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.

With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

 



The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory-More Than 150 Magical Recipes for Wizards and Non-Wizards Alike
by Dinah Bucholz
The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory-More Than 150 Magical Recipes for Wizards and Non-Wizards Alike
Format: PDF
Size: 4.2 MB
Pages: 239

Bangers and mash with Harry, Ron, and Hermione in the Hogwarts dining hall.

A proper cuppa tea and rock cakes in Hagrid's hut.

Cauldron cakes and pumpkin juice on the Hogwarts Express.

With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:

Treacle Tart-Harry's favorite dessert, Molly's Meat Pies-Mrs. Weasley's classic dish, Kreacher's French Onion Soup, Pumpkin Pasties-a staple on the Hogwarts Express cart

With a dash of magic and a drop of creativity, you'll conjure up the entries, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magickal culinary masterpieces, sure make even Mrs. Weasley proud!

 



The Paleo Solution: The Original Human Diet
by Robb Wolf, Loren Cordain
The Paleo Solution: The Original Human Diet
Format: PDF
Size: 5.7 MB
Pages: 320

Do you want to lose fat and stay young, all while avoiding cancer, diabetes, heart disease, Parkinson's, Alzheimer's and a host of other illnesses? The Paleo Solution incorporates the latest, cutting edge research from genetics, biochemistry and anthropology to help you look, feel and perform your best. Written by Robb Wolf, a research biochemist who traded in his lab coat and pocket protector for a whistle and a stopwatch to become one of the most sought after strength and conditioning coaches in the world. With Robb's unique perspective as both scientist and coach you will learn how simple nutrition, exercise and lifestyle changes can radically change your appearance and health for the better.

 



Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners
by Rachael Ray
Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners
Format: PDF
Size: 5.8 MB
Pages: 326

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year… without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.

As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.

How about a brand-new 30-minute dinner every night for an entire year?

Tired of making the same old same old, week after week after week?

With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long.

It’s amazing what a half hour can do for your tastebuds … 365 days a year!

 



Cooking for Geeks: Real Science, Great Hacks, and Good Food
by Jeff Potter
Cooking for Geeks: Real Science, Great Hacks, and Good Food
Format: PDF
Size: 7.4 MB
Pages: 412

Are you the innovative type, the cook who marches to a different drummer — used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish?

More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1, 000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes — from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo).

This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek.

Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Herv&eacute This, and xkcd "My own session with the book made me feel a lot more confident in my cooking."

-Monica Racic, The New Yorker

"I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!"

-Adam Savage, co-host of Discovery Channel's MythBusters

"In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't."

- Barbara Hanson, NewYork Daily News

 



97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement
by Jane Ziegelman
97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement
Format: PDF
Size: 4.8 MB
Pages: 272

In 97 Orchard, Jane Ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century — a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life. Through the experiences of five families, all of them residents of 97 Orchard Street, she takes readers on a vivid and unforgettable tour, from impossibly cramped tenement apartments down dimly lit stairwells where children played and neighbors socialized, beyond the front stoops where immigrant housewives found respite and company, and out into the hubbub of the dirty, teeming streets.

Ziegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families, preserving traditions from home but always ready to improvise. While health officials worried that pushcarts were unsanitary and that pickles made immigrants too excitable to be good citizens, a culinary revolution was taking place in the streets of what had been culturally an English city. Along the East River, German immigrants founded breweries, dispensing their beloved lager in the dozens of beer gardens that opened along the Bowery. Russian Jews opened tea parlors serving blintzes and strudel next door to Romanian nightclubs that specialized in goose pastrami. On the streets, Italian peddlers hawked the cheese-and-tomato pies known as pizzarelli, while Jews sold knishes and squares of halvah. Gradually, as Americans began to explore the immigrant ghetto, they uncovered the array of comestible enticements of their foreign-born neighbors. 97 Orchard charts this exciting process of discovery as it lays bare the roots of our collective culinary heritage.

 



Lunch in Paris: A Love Story, with Recipes
by Elizabeth Bard
Lunch in Paris: A Love Story, with Recipes
Format: PDF
Size: 5.6 MB
Pages: 314

In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman-and never went home again.

Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? LUNCH IN PARIS is a memoir about a young American woman caught up in two passionate love affairs-one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world's most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 femmes fatales. She learns to gut her first fish (with a little help from Jane Austen), soothe pangs of homesickness (with the rise of a chocolate soufflé) and develops a crush on her local butcher (who bears a striking resemblance to Matt Dillon). Elizabeth finds that the deeper she immerses herself in the world of French cuisine, the more Paris itself begins to translate. French culture, she discovers, is not unlike a well-ripened cheese-there may be a crusty exterior, until you cut through to the melting, piquant heart.

Peppered with mouth-watering recipes for summer ratatouille, swordfish tartare and molten chocolate cakes, Lunch in Paris is a story of falling in love, redefining success and discovering what it truly means to be at home. In the delicious tradition of memoirs like A Year in Provence and Under the Tuscan Sun, this book is the perfect treat for anyone who has dreamed that lunch in Paris could change their life.

 



The Art of Eating In: How I Learned to Stop Spending and Love the Stove
by Cathy Erway
The Art of Eating In: How I Learned to Stop Spending and Love the Stove
Format: PDF
Size: 5.7 MB
Pages: 322

In the city where dining is a sport, a gourmand swears off restaurants (even takeout!) for two years, rediscovering the economical, gastronomical joy of home cooking

Gourmand-ista Cathy Erway's timely memoir of quitting restaurants cold turkey speaks to a new era of conscientious eating. An underpaid, twenty-something executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden- esque retreat from the high-priced eateries that drained her wallet. Though she was living in the nation's culinary capital, she decided to swear off all restaurant food. The Art of Eating In chronicles the delectable results of her twenty-four-month experiment, with thirty original recipes included.

What began as a way to save money left Erway with a new appreciation for the simple pleasure of sharing a meal with friends at home, the subtleties of home-cooked flavors, and whether her ingredients were ethically grown. She also explored the anti-restaurant underground of supper clubs and cook-offs, and immersed herself in an array of alternative eating lifestyles from freeganism and dumpster-diving to picking tasty greens on a wild edible tour in Brooklyn's Prospect Park. Culminating in a binge that leaves her with a foodie hangover, The Art of Eating In is a journey to savor.

Watch a Video

 



The Birchwood Cafe Cookbook: Good Real Food
by Tracy Singleton, Marshall Paulsen, Beth Dooley, Mette Nielsen
The Birchwood Cafe Cookbook: Good Real Food
Format: PDF
Size: 3.5 MB
Pages: 200

Creating a better world starts at home — in the kitchen — and for twenty years the Birchwood Cafe has guided diners to live and eat sustainably and joyfully. Now you can sample Birchwood’s recipes — adapted for home cooks — and fill your own table with some of the irresistible fare that has made the cafe one of the region’s best-loved restaurants.
In these pages, find Birchwood’s light-hearted, innovative menu: hearty hand pies and multigrain salads, decadent pastries, and award-winning desserts. Organized by eight seasons, these dishes are inspired by the way weather affects our appetites and determines what comes from our land. With Spring, we celebrate beginnings, tossing up fragrant herbs, tender greens, and tart rhubarb. Come Summer, we fire up the grill and get outside; when Scorch hits and those dog days dampen appetites, we whip up cool soups and refreshing salads. Then Autumn, with its collision of apples, pears, pumpkins, and kale; and as Dusk falls, we get cozy with bowls of savory soup. Frost tempts us back to the stove with nourishing roots. Ready for Winter, we gather close with friends near the hearth, ladling up warming stews. Come Thaw, look to the first food of the season as the maple syrup runs and we anticipate a new year. The pantry chapter features Chef Marshall Paulsen’s condiments — chutney, jam, preserves, and vinaigrettes — which can transform the simplest dish into a spectacular plate.
Owner Tracy Singleton and Chef Marshall share Birchwood stories and memories, plus practical tips and insights. Just as Birchwood Cafe is more than a restaurant, this is more than a cookbook. The Birchwood Cafe Cookbook shows you what it takes to make a sustainable kitchen and a joyful table, to prepare “good real food” that really does more than a little good.  

 



Voracious: A Hungry Reader Cooks Her Way through Great Books
by Cara Nicoletti, Marion Bolognese
Voracious: A Hungry Reader Cooks Her Way through Great Books
Format: PDF
Size: 4.7 MB
Pages: 267

An Irresistible Literary Feast

Stories and recipes inspired by the world's great books

As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality.

From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections, these books and the tasty treats in them put her on the road to happiness.

Cooking through the books that changed her life, Nicoletti shares fifty recipes, including:
* The perfect soft-boiled egg in Jane Austen's Emma
* Grilled peaches with homemade ricotta in tribute to Joan Didion's "Goodbye to All That"
* New England clam chowder inspired by Herman Melville's Moby-Dick
* Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs
* Brown butter crêpes from Gillian Flynn's Gone Girl

Beautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.

 



Veganomicon: The Ultimate Vegan Cookbook
by Isa Chandra Moskowitz, Terry Hope Romero
Veganomicon: The Ultimate Vegan Cookbook
Format: PDF
Size: 6 MB
Pages: 336

Full of innovative recipes “for which even a carnivore would give up a night of meat” (San Francisco Chronicle), Veganomicon proves that vegan cuisine has no limits when it comes to flavor. This exuberant and masterful collection features 250 gourmet recipes — many of which are free of gluten, soy, or tofu — that taste even better than their meat and dairy counterparts. The cookbook is complete with menus and color photos, along with techniques for perfectly preparing any kind of vegetable, grain, and legume. Essential and engaging reading for anyone interested in the art of vegan cooking, Veganomicon is a new classic for the American kitchen.

 



Life from Scratch: A Memoir of Food, Family, and Forgiveness
by Sasha Martin
Life from Scratch: A Memoir of Food, Family, and Forgiveness
Format: PDF
Size: 6.3 MB
Pages: 352

Witty, warm, and poignant, food blogger Sasha Martin's memoir about cooking her way to happiness and self-acceptance is a culinary journey like no other.
Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook — and eat — a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother, to a string of foster homes, to the house from which she launched her own cooking adventure, Martin's heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal — and celebrates the simple truth that happiness is created from within.

"This beautifully written book is both poignant and uplifting. Not to mention delicious. It's an amazing family tale that reminds me of The Glass Castle, but with more food. And not just any food: We're talking cinnamon raisin pizza." — A. J. Jacobs, author of The Year of Living Biblically

"Life From Scratch is an unconventional love story. This beautiful book begins with the quest of cooking a meal from every country — a noble feat of it's own! — but then turns it into something far beyond a kitchen adventure. Be prepared to be changed as you experience Sasha's journey for yourself." — Chris Guillebeau, author of The Happiness Pursuit

 



The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making
by Alana Chernila
The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making
Format: PDF
Size: 5.1 MB
Pages: 288

“This is my kitchen. Come on in, but be prepared — it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be.”
In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food.  The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family.  On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.  
           
Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle — from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand — warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.
           
Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her “tense moments” to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout,  The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.
  

 



French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters
by Karen Le Billon
French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters
Format: PDF
Size: 5.7 MB
Pages: 320

Moving her young family to her husband's hometown in northern France, Karen Le Billon is prepared for some cultural adjustment but is surprised by the food education she and her family (at first unwillingly) receive. In contrast to her daughters, French children feed themselves neatly and happily — eating everything from beets to broccoli, salad to spinach, mussels to muesli. The family's food habits soon come under scrutiny, as Karen is lectured for slipping her fussing toddler a snack — "a recipe for obesity!" — and forbidden from packing her older daughter a lunch in lieu of the elaborate school meal.

The family soon begins to see the wisdom in the "food rules" that help the French foster healthy eating habits and good manners — from the rigid "no snacking" rule to commonsense food routines that we used to share but have somehow forgotten. Soon, the family cures picky eating and learns to love trying new foods. But the real challenge comes when they move back to North America — where their commitment to "eating French" is put to the test. The result is a family food revolution with surprising but happy results — which suggest we need to dramatically rethink the way we feed children, at home and at school.

 






Advertising
Last Upload Books
India Black
Carol K. Carr
The Last Olympian
Rick Riordan
Fatal Judgment
Irene Hannon
Tempest's Legacy
Nicole Peeler

Important Information
pdfripper.com includes books and newspaper articles protected by copyright, and references to materials and private information belonging to other companies, which can only be used with the express approval of all the parties involved.