The Best Cookbooks eBooks




Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch — Over 120 Recipes for the Best Homemade Foods
by Jennifer Reese
Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch — Over 120 Recipes for the Best Homemade Foods
Format: PDF
Size: 5.3 MB
Pages: 296

When Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that "doing it yourself" would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese's discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it.

With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun "Make or buy" recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here's the full picture of what is involved in a truly homemade life — with the good news that you shouldn't try to make everything yourself — and how to get the most out of your time in the kitchen.

 



An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
An Everlasting Meal: Cooking with Economy and Grace
Format: PDF
Size: 4.8 MB
Pages: 272

Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf — written in 1942 during wartime shortages — An Everlasting Meal shows that cooking is the path to better eating.

Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.

In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.

She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully.

By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

 



The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
by Kathleen Flinn
The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
Format: PDF
Size: 5.1 MB
Pages: 285

The author of The Sharper Your Knife tells the inspiring story of how she helped nine others find their inner cook. After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.

 



Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
by William Davis
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
Format: PDF
Size: 5.2 MB
Pages: 292

Renowned cardiologist, William Davis, MD explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.
Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls “wheat bellies.” According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It’s due to the whole grain wraps we eat for lunch.

After witnessing over 2, 000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic — and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as “wheat” — and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.

Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.

 



Forks Over Knives: The Plant-Based Way to Health
by Gene Stone, T. Colin Campbell, Caldwell B. Esselstyn Jr.
Forks Over Knives: The Plant-Based Way to Health
Format: PDF
Size: 3.8 MB
Pages: 214

What if one simple change could save you from heart disease, diabetes, and cancer?For decades, that question has fascinated a small circle of impassioned doctors and researchers — and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet — it could save your life.

It may overturn most of the diet advice you’ve heard — but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm — and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet.

Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:

Insights from the luminaries behind the film — Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others

Success stories from converts to plant-based eating — like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!
The many benefits of a whole-foods, plant-based diet — for you, for animals and the environment, and for our future
A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools

125 recipes from 25 champions of plant-based dining — from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp — delicious, healthy, and for every meal, every day.

 



Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
by Heidi Swanson
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
Format: PDF
Size: 4.5 MB
Pages: 256

HEIDI SWANSON'S approach to cooking whole, natural foods has earned her a global readership. From her Northern California kitchen, she introduced us to a less-processed world of cooking and eating through her award-winning blog, 101 Cookbooks, and in her James Beard Award–nominated cookbook, Super Natural Cooking, she taught us how to expand our pantries and integrate nutrient-rich superfoods into our diets.
In Super Natural Every Day, Heidi helps us make nutritionally packed meals part of our daily repertoire by sharing a sumptuous collection of nearly 100 of her go-to recipes. These are the dishes that Heidi returns to again and again because they’re approachable, good for the body, and just plain delicious. This stylish cookbook is equal parts inspiration and instruction, showing us how to create a welcoming table filled with nourishing food for friends and family.
The seductively flavorful vegetarian recipes for breakfast, lunch, dinner, snacks, treats, and drinks are quick to the table but tasty enough to linger over. Grab a Millet Muffin or some flaky Yogurt Biscuits for breakfast on the go, or settle into a lazy Sunday morning with a stack of Multi-grain Pancakes and a steaming cup of Ginger Tea. A bowl of Summer Squash Soup or a couple of Chanterelle Tacos make for a light and healthy lunch, and for dinner, there’s Black Sesame Otsu, Pomegranate-Glazed Eggplant with Tempeh, or the aptly named Weeknight Curry. Heidi’s Rose Geranium Prosecco is the perfect start to a celebratory meal, and the Buttermilk Cake with fresh plums or Sweet Panzanella will satisfy even the most stubborn sweet tooth.
Gorgeously illustrated with over 100 photos that showcase the engaging rhythms of Heidi’s culinary life and travels, Super Natural Every Day reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated natural foods lifestyle.

 



Crunch Time
by Diane Mott Davidson
Crunch Time
Format: PDF
Size: 8.4 MB
Pages: 471

Colorado caterer Goldy Schulz cooks up big trouble as she tries to help her longtime friend and fellow chef Yolanda Garcia. When the rental house shared by Yolanda and her irrepressible aunt Ferdinanda is destroyed by arson, the pair move in with cop-turned-PI Ernest McLeod. But then Ernest is shot dead and his house is set on fire, nearly killing Goldy, Yolanda, Ferdinanda, and nine beagle puppies that Ernest had recently rescued from a puppy mill.

Concerned for her friends, Goldy invites them to stay with her while the sheriff’s department investigates. Yet even Goldy’s house isn’t safe, and after a failed break-in by an unknown intruder a cop is sent to keep an eye on things. Then a second body is found.

Swapping her chef’s hat for a sleuthing cap, the intrepid Goldy steps up the investigation. But she’s got to move fast. It’s crunch time to close in on a killer, before he can close in on her.

 



My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness
by Gwyneth Paltrow, Mario Batali
My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness
Format: PDF
Size: 4.8 MB
Pages: 272

The Academy-Award winning actress and avid foodie shares a sumptuous collection of recipes and gorgeous photographs celebrating the joy of preparing food for loved ones, a passion she learned from her beloved father.

As an actress, author, trendsetter, creator of goop. com, and host of the popular PBS series, Spain: On the Road Again, Gwyneth Paltrow is an icon of style and good taste around the world. As a young girl eating and cooking with her father, Bruce Paltrow, she developed a passion for food that has shaped how she lives today and strengthened her belief that time with family is a priority. Now in MY FATHER'S DAUGHTER, Paltrow shares her favorite family recipes along with personal stories of growing up with her father, Bruce Paltrow. She discusses how he has influenced her in the food she loves, how she involves her kids in cooking, and how she balances healthy food with homemade treats. And, for the first time, Paltrow offers a glimpse into her life as daughter, mother and wife, sharing her thoughts on the importance of family and togetherness.

Complete with 150 delicious ideas for breakfast, sandwiches and burgers, soups, salads, main dishes, sides, and desserts, this beautifully illustrated book includes full-color photos throughout, many featuring Paltrow at home with her family and friends. MY FATHER'S DAUGHTER is a luscious collection that will inspire readers to cook great food with the people who mean the most to them.

 



The Pioneer Woman: Black Heels to Tractor Wheels
by Ree Drummond
The Pioneer Woman: Black Heels to Tractor Wheels
Format: PDF
Size: 6.1 MB
Pages: 341

"That's when I saw him — the cowboy — across the smoky room."

I'll never forget that night. It was like a romance novel, an old Broadway musical, and a John Wayne western rolled into one. Out for a quick drink with friends, I wasn't looking to meet anyone, let alone a tall, rugged cowboy who lived on a cattle ranch miles away from my cultured, corporate hometown. But before I knew it, I'd been struck with a lightning bolt… and I was completely powerless to stop it.

Read along as I recount the rip-roaring details of my unlikely romance with a chaps-wearing cowboy, from the early days of our courtship (complete with cows, horses, prairie fire, and passion) all the way through the first year of our marriage, which would be filled with more challenge and strife — and manure — than I ever could have expected.

This isn't just my love story; it's a universal tale of passion, romance, and all-encompassing love that sweeps us off our feet.

It's the story of a cowboy.

And Wranglers.

And chaps.

And the girl who fell in love with them.

 



Veganist: Lose Weight, Get Healthy, Change the World
by Kathy Freston
Veganist: Lose Weight, Get Healthy, Change the World
Format: PDF
Size: 5.4 MB
Pages: 304

Kathy Freston wasn't born a vegan. The bestselling author and renowned wellness expert actually grew up on chicken-fried steak and cheesy grits, and loved nothing more than BBQ ribs and vanilla milkshakes. Not until her thirties did she embrace the lifestyle of a veganist-someone who eats a plant-based diet not just for their own personal well-being, but for the whole web of benefits it brings to our ecosystem and beyond. Kathy's shift toward this new life was gradual-she leaned into it-but the impact was profound. Now Kathy shows us how to lean into the veganist life. Effortless weight loss, reversal of disease, environmental responsibility, spiritual awakening-these are just a few of the ten profound changes that can be achieved through a gentle switch in food choices.

Filled with compelling facts, stories of people who have improved their weight and health conditions as a result of making the switch, and Q&As with the leading medical researchers, Veganist concludes with a step-by-step practical guide to becoming a veganist…easily and gradually. It is an accessible, optimistic, and illuminating book that will change the way you eat forever. No less delicious, still hearty and satisfying-just better for you and for all.

 



Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
by Thug Kitchen
Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
Format: PDF
Size: 4.3 MB
Pages: 240

Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013 — with half a million Facebook fans and counting — Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell — and most people can't afford the hype.

Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t. ) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.

This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

 



Make It Ahead: A Barefoot Contessa Cookbook
by Ina Garten
Make It Ahead: A Barefoot Contessa Cookbook
Format: PDF
Size: 4.8 MB
Pages: 272

For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa,  answers the number one question she receives from cooks: Can I make it ahead?
If you’ve ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets! Thanks to twenty years of running a specialty food store and fifteen years writing cookbooks, she has learned exactly which dishes you can prep, assemble, or cook ahead of time. Whether you’re hosting a party or simply making dinner on a hectic weeknight, Ina gives you lots of amazing recipes that taste just as good — or even better! — when they’re made in advance.
   In Make It Ahead, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Make a pitcher of Summer Rosé Sangria filled with red berries, let it chill overnight for the flavors to develop, and you have a delicious drink to offer your friends the minute they arrive. Simmer a pot of Wild Mushroom & Farro Soup, enjoy a bowl for lunch, and freeze the rest for a chilly evening. You can prep the kale, Brussels sprouts, and lemon vinaigrette for Winter Slaw ahead of time and simply toss them together before serving. Assemble French Chicken Pot Pies filled with artichokes and fresh tarragon a day in advance and then pop them in the oven half an hour before dinner. And for dessert, everyone needs the recipe for Ina’s Decadent (gluten-free!) Chocolate Cake topped with Make-Ahead Whipped Cream. Ina also includes recipes for the biggest cooking day of the year — Thanksgiving! Her Ultimate Make-Ahead Roast Turkey and Gravy with Onions & Sage may just change your life.
   With beautiful photographs and hundreds of invaluable make-ahead tips, this is your new go-to guide for preparing meals that are stress-free yet filled with those fabulously satisfying flavors that you have come to expect from the Barefoot Contessa.

 



My Drunk Kitchen: A Guide to Eating, Drinking, and Going with Your Gut
by Hannah Hart
My Drunk Kitchen: A Guide to Eating, Drinking, and Going with Your Gut
Format: PDF
Size: 4.3 MB
Pages: 240

One day, lonely cubicle dweller and otherwise bored New York City transplant Hannah Hart decided to make a fake cooking show for a friend back home in California. She opened her laptop, pulled out some bread and cheese, and then, as one does, started drinking. The video was called "Butter Yo Sh*t" and online sensation My Drunk Kitchen was born.

My Drunk Kitchen (the book!) includes recipes, stories, color photographs, and tips and tricks to inspire your own adventures in tipsy cooking. Hannah offers cocktail recommendations, culinary advice (like, remember to turn off the oven when you go to bed), and shares never-before-seen recipes such as:

The Hartwich (Knowledge is ingenuity! Learn from the past!) Can Bake (Inventing things is hard! You don't have to start from scratch!) Latke Shotkes (Plan ahead to avoid a night of dread!) Tiny Sandwiches (Size doesn't matter! Aim to satisfy. ) Saltine Nachos (It's not about resources! It's about being resourceful. )
In the end, My Drunk Kitchen may not be your go-to guide for your next dinner party… but it will make you laugh and drink… I mean think… about life.

 



Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family
by Kathleen Flinn
Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family
Format: PDF
Size: 5.1 MB
Pages: 288

A delicious memoir from the author of The Sharper Your Knife, the Less You Cry

In this family history interwoven with recipes, Kathleen Flinn returns readers to the mix of food and memoir beloved by readers of her bestselling The Sharper Your Knife, the Less You Cry. Burnt Toast Makes You Sing Good explores the very beginnings of her love affair with food and its connection to home. It is the story of her midwestern childhood, its memorable home cooks, and the delicious recipes she grew up with. Flinn shares tales of her parents’ pizza parlor in San Francisco, where they sold Uncle Clarence’s popular oven-fried chicken, as well as recipes for the vats of chili made by her former army cook Grandpa Charles, fluffy Swedish pancakes from Grandma Inez, and cinnamon rolls for birthday breakfasts. Through these dishes, Flinn came to understand how meals can be memories, and how cooking can be a form of communication. Brimming with warmth and wit, this book is sure to appeal to Flinn’s many fans as well as readers of Marcus Samuelsson, Ruth Reichl, and Julie Powell.

 



Delancey: A Man, a Woman, a Restaurant, a Marriage
by Molly Wizenberg
Delancey: A Man, a Woman, a Restaurant, a Marriage
Format: PDF
Size: 4.3 MB
Pages: 241

In this funny, frank, tender memoir and New York Times bestseller, the author of A Homemade Life and the blog Orangette recounts how opening a restaurant sparked the first crisis of her young marriage.

When Molly Wizenberg married Brandon Pettit, he was a trained composer with a handful of offbeat interests: espresso machines, wooden boats, violin-building, and ice cream–making. So when Brandon decided to open a pizza restaurant, Molly was supportive — not because she wanted him to do it, but because the idea was so far-fetched that she didn’t think he would. Before she knew it, he’d signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly’s assumptions about her marriage were about to change.

Together they built Delancey: gutting and renovating the space on a cobbled-together budget, developing a menu, hiring staff, and passing inspections. Delancey became a success, and Molly tried to convince herself that she was happy in their new life until — in the heat and pressure of the restaurant kitchen — she realized that she hadn’t been honest with herself or Brandon.

With evocative photos by Molly and twenty new recipes for the kind of simple, delicious food that chefs eat at home, Delancey is a moving and honest account of two young people learning to give in and let go in order to grow together.

 



My Paris Kitchen: Recipes and Stories
by David Lebovitz
My Paris Kitchen: Recipes and Stories
Format: PDF
Size: 6.3 MB
Pages: 352

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.

It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks — most notably in Paris — incorporates ingredients and techniques from around the world into traditional French dishes.  
 In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake… and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

 



Sous Chef: 24 Hours on the Line
by Michael Gibney
Sous Chef: 24 Hours on the Line
Format: PDF
Size: 4.3 MB
Pages: 240

The back must slave to feed the belly… In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food — the journey to excellence by way of exhaustion.

Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.

In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

 



Nom Nom Paleo: Food for Humans
by Michelle Tam, Henry Fong
Nom Nom Paleo: Food for Humans
Format: PDF
Size: 5.1 MB
Pages: 288

By the creators of the critically-acclaimed leading Paleo food blog, Nom Nom Paleo features over 100 flavor-packed, nutrient-dense recipes using real, whole ingredients for foodies, fitness buffs, and families, presented in a fun, fresh style complete with awesome cartoons and tons of 4-color photography. Nom Nom Paleo is a visual feast, crackling with humor and packed with stunningly photographed step-by-step recipes free of gluten, soy, and added sugar. Designed to inspire the whole family to chow down on healthy, home-cooked meals, this cookbook compiles over 100 foolproof recipes that demonstrate how fun and flavorful cooking with wholesome ingredients can be. And did we mention the cartoons?

Nom Nom Paleo kicks off with a fresh introduction to Paleo eating, taking readers on a guided tour of author Michelle Tam's real-food strategies for stocking the kitchen, saving time, and maximizing flavors. Also, sprinkled throughout the book are enlightening features on feeding kids, packing nutritious lunches, boosting umami, and much more.

But the heart of this book is Michelle's award-winning recipes, 50 percent of which are brand-new — even to diehard fans who own her bestselling iPad cookbook app. Readers can start by marrying their favorite ingredients with building blocks like Sriracha Mayonnaise, Louisiana Remoulade, and the infamous Magic Mushroom Powder. These basic recipes lay the foundation for many of the fabulous delights in the rest of the book including Eggplant & "Ricotta" Stacks, Crab Louie, and Devils on Horseback.

There's something for everyone in this cookbook, from small bites like Apple Chips and Kabalagala (Ugandan plantain fritters) to family-sized platters of Coconut Pineapple Rice and Siu Yoke (crispy roast pork belly). Crave exotic spices? You won't be able to resist the fragrant aromas of Fast Pho or Mulligatawny Soup. In the mood for down-home comforts? Make some Yankee Pot Roast or Chicken Nuggets drizzled with Lemon Honey Sauce. When a quick weeknight meal is in order, Nom Nom Paleo can show you how to make Crispy Smashed Chicken or Whole-Roasted Branzini in less than 30 minutes. And for a cold treat on a hot day, nothing beats Mocha Popsicles or a two-minute Strawberry Banana Ice Cream.

Healthy cooking doesn't mean sacrificing flavor. This book gives you "Paleo with personality, " and will make you excited to play in the kitchen again.

 



Cooked: A Natural History of Transformation
by Michael Pollan
Cooked: A Natural History of Transformation
Format: PDF
Size: 8.4 MB
Pages: 468

“Important, possibly life-altering, reading for every living, breathing human being." — Boston Globe

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements — fire, water, air, and earth — to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

 






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