Best Vegetarian Cooking
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. "Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankind's first biotechnology and earth's first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk--even fish and meat--are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer." --Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of Ancient Wine and Uncorking the Past. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation." It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."
Reviews
Find Best Price at Amazon"I really appreciate that he does so - it allows me to go back and check for new, updated research and expand my reading. He adamantly does not claim fermented foods area a panacea and is skeptical of some of the touted benefits of various foods (kombucha as a cure for diabetes, for example). He argues, quite successfully, that fermented foods have their place in a well balanced, healthy, diet and provides the studies, traditions, and first-hand knowledge that demonstrates why."
"You don't need to have read Katz' other work, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, to understand, appreciate, and use this book - it stands alone. As Michael Pollan states in the well-written foreword, this is not one of those cookbooks you buy for the nice pictures and keep on your coffee table. The first 67 pages are devoted entirely to the beginner, focusing not on specific recipes but on answering the inevitable questions: "WHY would I want to ferment food? Many of us are experimenters at heart, and fermentation is the perfect mix of art and science to tap into this nature and inspire all kinds of crazy projects. (Surprise: Katz doesn't buy into corn ethanol biofuels). While this is by no means a biology textbook, the scientific content is much improved over Wild Fermentation. Katz is not a formally-trained scientist, but he does not shy away from technical details when they are helpful for understanding, and he shows respect for the scientific method and its results. While some of my more imaginative fermentation adventures have yielded delicious results, a few have been downright terrible (yep, ate them anyway!). If you have some problem with the fact that Katz has HIV (he states this outright in the new book, and includes a sidebar about how fermented foods may be helpful but they are not a disease cure), do the rest of us a favor and keep it to yourself."
"For health reasons (we're not getting any younger) we started taking an active interest in food - both the quality of the food and the preparation practices. It was during that time I started hearing more and more about the benefits of fermentation of other foods - but frankly, not having grown up around anything remotely related to food preparation, I had no idea what was/wasn't fermented. I then bought the book and video set and several other books on fermentation...in fact, by this point, I probably own most of the major books about fermentation. The information expands upon the understanding of fermentation in a dramatic way. Now, if you are just wanting an introduction to fermentation with a few quick and easy recipes' and examples, the older books by Katz are probably still your best choice. Existing fermentation fans will ABSOLUTELY want to purchase this new book for the expanded knowledge, information and insight."
What the F*@# Should I Make For Dinner? Zach Golden is a writer and director in Brooklyn, NY.
Reviews
Find Best Price at Amazon"Got this for my sister who enjoys cooking and this fit her humor."
"It's funny and has good recipes."
"I sent it to my sister who is a great cook, but works full time."
"HILARIOUS, but not in easy recipes, fancy food for a particular appetite."
"I bought this book for my boyfriend as a stocking stuffer and he LOVED it."
"My grandparents had my mom read out a recipe and the whole family ended up in tears."
"Gave it as a gift and I'm pretty sure I loved it more than they did but it's okay."
"Do not buy this book if you don't like seafood."
With Love Real Food, she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible. You’ll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins, hearty green salads and warming soups, pineapple pico de gallo, healthier homemade pizzas, and even a few favorites from the blog. Featuring flavorful recipes made from simple, whole foods, a ton of helpful tips, and many heartwarming cameos from Taylor’s canine sidekick, Cookie, Love Real Food is sure to become an everyday staple in kitchens everywhere―mine included!” ―Angela Liddon, founder of Oh She Glows. The book has a range of healthified favorites, like Easy Carrot Cake and Roasted Eggplant Lasagna, as well as recipes with super creative flavor combinations, like Chickpea Tikka Masala and Fresh Greek Nachos (yum!).
Reviews
Find Best Price at Amazon"Well it did and I've recently vowed to not write a review until I've tried recipes out of the books I'm purchasing. Pictures are expensive, so kudos to Kathryne for producing a wonderful book full of what her recipes should look like. Some other stand outs: Nice intro on how she got interested in whole foods and their importance. Lastly, I appreciate that her ingredient lists use common, basic staples found in supermarkets across America. It's smoky spicy subtle heat with the hint of sweetness from the maple syrup is perfection. (Side Note: every kitchen should have two things - a great food processor and a high powered blender. Invest in these and you won't regret it) My bananas were frozen solid - hence the vitamix and super sweet. Don't forget to roast the pecans and add the scant salt - doing this will really enhance the flavor of the shake. This is a basic guacamole recipe with a twist of toasted pepitas (pumpkin seeds) and adobo sauce from the chipotle peppers. The onions, bell pepper and black beans take a back seat but really add a nice mouth feel when you take a bite. I did add one secret ingredient that I thought really brought out the smoky, zing of the "chili" flavor and that was about 2TB of maple syrup. It doesn't make the soup sweet, it just really enhances the flavor all the spice from the adobo and chili powder. Did not make my own chips and of course added the avocado, cilantro and squeeze of lime. I used roasted pumpkin seeds instead of pistachios, feta instead of goat cheese, and dark raisins instead of golden.... all okayed by Kathryne in the recipe. Since the carrots are the star of this recipe, make sure you buy really high quality organic. UPDATE: 7/8/2017 Okay I've owned this book for a little over two month and I'm still loving cooking out of it."
"Her recipes are thorough and she always provides alternate substitutions to accommodate different diets -- my son is allergic to tree nuts so this is especially helpful. But if you are still unsure about the book, check out her Healthy Apple Muffins or her Veggie Black Bean Enchiladas on her Cookie and Kate blog as test recipes. The instructions are incredibly easy to follow and includes advance steps, noting things like, you'll want to measure these ingredients before you begin because the recipe comes together fast. I felt a bit sheepish to learn my tomato based sauces were eating away at my newly seasoned cast iron pan."
"As a vegetarian with a non-vegetarian husband and 19-month-old daughter, the true test for me are meals that are hearty, healthy and satisfy all of us, and all of the recipes from the book have checked every box."
"The Cashew Sour Cream makes the perfect dressing for pasta or topping on her Sweet Potato Poblano and Black Bean enchiladas. The baked goods are often using whole wheat flour (which does not always sit well with me) so I haven't dabbled in those as much but Kate offers all-purpose gluten free flours as a tested alternative most times."
Best Vegan & Vegetarian Cooking
#1 New York Times Bestseller 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. Thug Kitchen lives in the real world. So, Thug Kitchen, good luck, and keep doing what you're doing.” ― Jamie Oliver The Thug Kitchen crew is an LA-based duo.
Reviews
Find Best Price at Amazon"I live in Portland, the mecca of all things vegan, and my non-vegan friends have been clawing at my door to eat these recipes instead of eating out. I wish they had prep and cook times listed for recipes, but I have to read the recipe and make an educated guess. The food is delicious, the tone is funny, and I have been talking it up to my friends."
"Most of the reviews ive read before purchasing this book are mostly people complaining about the cursing, that they didn't know it was vegan and that the ingredients are too "fancy". UHM, it isn't literally them supporting thugs.. its like a metaphor.. they are thugs in the kitchen, they toughen you up and motivate you in almost a boot camp sort of way. therefore they're they thugs in the kitchen telling you how to get that sh*t right.. Now as for the fancy ingredient complain.. one guy said smoked paprika was too fancy and hard to find... which is not.. at all.. it should be a staple in any cooks spice rack.. Aminos might be hard to find but i seen those even in low level market places and farmers markets or nurserys or co-ops.. health stores, nutritionists or a damn WHOLE FOODS! with all the gmo and crazy processes they're doing lately its surprising people aren't paying attention to minor details like that and then they complain about it like if the author set them up...*sigh*. Now for my honest review; first Id like to say im Hispanic and raised with ethnic foods. I'm trying to establish a routine where the most used items are already cutup and stored somehow for easy access.. perhaps when i do a week food prep. you don't miss the meat at all... i do wish there were more recipes and more versatile breakfast ideas with more fruit but its still a good way to kick-start a detox or life style.. it weans you and really does motivate you if you don't mind the potty mouth. Their sweet potatoes fried rice is also yummy and they have this peanut dipping sauce yum! Some recipes i feel are missing something but maybe thats just my habits and culture that are used to different sides a big slab of meat."
"Love love love this cook book."
"It's worth every penny if you follow a plant based diet, are thinking about following a plant based diet, or just want a fun, delicious cookbook to add variety to you meals. I've been plant based for about one year now, and I don't crave cheese or any animal products, but every now and then I do like to experiment with some old favorites, like lasagna. Really, mad props to all your hard work, it has made my life a whole lot easier and tastier..."
"They include tons of extra info besides recipes, like what these ingredients you may never have heard of before going Vegan are, and where at in the store you can find them."
Best Natural Food Cooking
With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake).
Reviews
Find Best Price at Amazon"This cookbook is approachable and the recipes are actually something you will make...and then make again. ****Edit****I would just like to say, that one of the reasons, I think, that this is so doable for a Middle Eastern cookbook, is these are the recipes that regular people make."
"We ended up getting it for my father in law for Christmas and I think he read the whole thing cover to cover on Christmas Day."
"This cookbook offers both; the recipes work (I should note I have the UK edition without US conversions)--many of the techniques are new to me and they work well--and the flavors are amazing. The first recipes I made from this book were the roasted cauliflower salad with celery, hazelnuts and pomegranate and the sofrito chicken. I am adding this cookbook to my top 10 list because a) it's a beautiful, well-written book, b) the recipes work very well when followed to the letter, but there's lots of room for improvisation, c) the flavor and texture combinations are complex, subtle and well-balanced, and d) the dishes are delicious."
"The recipes are well described so you can successfully create a great diverse table full of beautiful plated food."
"I have it both as a book and on Kindle -- I usually don't buy cookbooks like this one on Kindle because I love the real book -- but I knew I would want to show off some of these recipes when I am visiting family and friends so I have them portable, too."
"Such a wonderful cookbook!"
"Some of these recipes were more beautiful on the pages of this book than in reality...some odd preparations but a good creative source for cooks looking to expand their usual fare."
Best Vegan Cooking
Beloved byGwyneth Paltrow ('This might be my favorite thing ever') and 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, whyginger fights inflammation, and how to cook with microgreens andnettles. Intheir first cookbook, they're throwing down more than 100 recipes fortheir best-loved meals, snacks and sides for beginning cooks to homechefs.
Reviews
Find Best Price at Amazon"I live in Portland, the mecca of all things vegan, and my non-vegan friends have been clawing at my door to eat these recipes instead of eating out. I wish they had prep and cook times listed for recipes, but I have to read the recipe and make an educated guess. The food is delicious, the tone is funny, and I have been talking it up to my friends."
"Most of the reviews ive read before purchasing this book are mostly people complaining about the cursing, that they didn't know it was vegan and that the ingredients are too "fancy". UHM, it isn't literally them supporting thugs.. its like a metaphor.. they are thugs in the kitchen, they toughen you up and motivate you in almost a boot camp sort of way. therefore they're they thugs in the kitchen telling you how to get that sh*t right.. Now as for the fancy ingredient complain.. one guy said smoked paprika was too fancy and hard to find... which is not.. at all.. it should be a staple in any cooks spice rack.. Aminos might be hard to find but i seen those even in low level market places and farmers markets or nurserys or co-ops.. health stores, nutritionists or a damn WHOLE FOODS! with all the gmo and crazy processes they're doing lately its surprising people aren't paying attention to minor details like that and then they complain about it like if the author set them up...*sigh*. Now for my honest review; first Id like to say im Hispanic and raised with ethnic foods. I'm trying to establish a routine where the most used items are already cutup and stored somehow for easy access.. perhaps when i do a week food prep. you don't miss the meat at all... i do wish there were more recipes and more versatile breakfast ideas with more fruit but its still a good way to kick-start a detox or life style.. it weans you and really does motivate you if you don't mind the potty mouth. Their sweet potatoes fried rice is also yummy and they have this peanut dipping sauce yum! Some recipes i feel are missing something but maybe thats just my habits and culture that are used to different sides a big slab of meat."
"Love love love this cook book."
"It's worth every penny if you follow a plant based diet, are thinking about following a plant based diet, or just want a fun, delicious cookbook to add variety to you meals. I've been plant based for about one year now, and I don't crave cheese or any animal products, but every now and then I do like to experiment with some old favorites, like lasagna. Really, mad props to all your hard work, it has made my life a whole lot easier and tastier..."
"No reason to throw a cuss word after every word."
"If you are not offended by a little (okay, a lot) of cussing, and you like vegan food, this book is for you!"