Best African Cooking
In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Pointing out the high incidence of African Americans with diet-preventable diseases, such as hypertension and type 2 diabetes, Terry sets out to help correct that situation one meal at a time, jumping right into specific dishes and their preparation. Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”. —Hugh Acheson, chef and author of A New Turn in the South “ Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. He inspires us to celebrate and explore.”. —Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa “If A People’s History Of The United States and Joy of Cooking had a baby, Afro-Vegan would be it!”. —Isa Chandra Moskowitz, author of Veganomicon and Isa Does It “In this beautiful, casual collection of recipes from across the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored.
Reviews
Find Best Price at Amazon"In addition to over 100 intriguing recipes (I’ve made about six since getting the book last week, and they were amazing), Chef Terry shares his obvious passion for life and food, for music and art, for high culture and down-home good times, for gourmet appetites and raw-knuckled activism. At one level, this is a cookbook for African Americans, showing the way back to a traditional, healthy, local, seasonal, and plant-centered diet that speaks of community, resilience, innovation, and love. It’s full of appreciation for the heroes - sung and unsung - of the various movements of liberation and exploration whose efforts have paved the way for Mr Terry’s considerable accomplishments. Chef Terry's encyclopedic knowledge of techniques and ingredients from all over the world allow him to synthesize and fuse artistically: North African chermoula sauce meets tempeh (fermented Indonesian soybean cake); Jamaican patty filled with Lousiana maque choux; Brazilian vatapa informed with Southern okra, corn, and tomatoes."
"I feel like vegan cookbooks can sometimes be repetitive, they always contain some type of "cheeze" recipe, and they all contain complex versions of traditional meat-based entrees."
"I'll roll up my sleeves again some day and really give some of the recipes a go."
"bought as a gift...it was well received."
"Purchased for a friend and she LOVED it!"
"Wonderful book , The most beautiful cookbook i ever bought ."
"New look at food and very creative."
"Now this cookbook is very useful and has recipes I love!"
Armed with these basics, you'll be ready to dazzle your family and friends with many of the popular dishes found on veggie combo platters in restaurants all over North America. From saucy wots, spicy stews, and succulent stir-fries to traditional injera-based dishes and fusion foods that blend these unique seasonings into a range of family favorites, fans of this cuisine will be thrilled. With Teff Love, the spunky Miss Kittee ropes in bold, colorful flavors and unravels the mysteries of this exotic, spice-laden culinary landscape. Filled with practical recipes suitable for even the most basic home chefs, Berns demystifies spices by explaining what they are (and how-to blend them), while giving simple tutorials on the necessary tools and substitutions to make an at-home vegan Ethiopian spread. A gorgeous cover featuring mounds of stewed red lentils, bright yellow cabbage, and a crisp salad on spongy injera entices you to pick up the book, but it's the "foundations" explaining the preparation behind stocks and sauces that'll give you the confidence to cook Ethiopian food like a pro. With this knowledge, incorporating familiar ingredients such as kale, eggplant, and potatoes into Ethiopian staples feels like we've been making this delicious cuisine our entire lives.
Reviews
Find Best Price at Amazon"The same way that traditional Thai recipes call for galangal, kaffir limes, etc., Ethiopian cuisine requires specific spices. The author set out to write a book that contains recipes that are commonly served at Ethiopian restaurants and other little known traditional recipes. That needed to be said upfront, but while some spices (awjain, koseret, nigella, fenugreek, cardamom) are called for in SOME recipes, Ms. Berns states that she tried to “make the most obscure ingredients optional whenever possible without compromising flavor.”. For example, the author introduces the Seasoned Oil recipe (Ye’Qimen Zeyet, p. 25) by writing: “This recipe is quite flexible. Please don’t skip it if you can’t find some of the ingredients; instead, just omit what you can’t find and include what you can… keeping this flavourful oil on hand makes it easy to whip up Ethiopian food whenever your heart desires. I strongly recommend that you take the time to make the Seasoned Oil, it has magical properties and adds so much depth of flavour to recipes. The Seasoned Oil is OPTIONAL in almost every recipe; I only counted 8 recipes that the oil was indeed essential, as it was drizzled on top (porridge for breakfast), used to coat veggie protein balls or was key element in bringing forth a particular flavour profile. It bears repeating: out of 95 recipes, only 8 call exclusively for the use of the Seasoned Oil. The author has kindly responded to a review by giving out suggestions and tips for people who can’t source some of the spices and pointing to chapters on Alicha Wot (mild golden sauces and stews), Cooked Vegetables and Casseroles, and Cold Vegetables, Salads and Dressings. Most of these recipes are seasoned using easy to find grocery store ingredients like garlic, jalapenos, and ginger. Ms Berns listed a few examples of recipes that use very easy to find ingredients: Ethiopian Style Hummus (leave off the berbere), p. 56. Split Peas in a Mild Sauce, p. 96. White Beans in an Onion-Turmeric Sauce, p. 97. Tender Red Lentils, p. 98. Hearty Lentils, p. 99. Stewed Cabbage, Potatoes, and Carrots, p.100. Roasted Butternut Squash in a Mild Sauce, p. 101. Beets and Potatoes in a Mild Sauce, p. 103. Tender Braised Green Beans, p. 117. Hirut's Fasolia, p. 118. Tender Stewed Collard Greens, p. 119. Cabbage in a Golden Tomato sauce, p. 122. Cabbage with Carrots, p. 123. Garlic Jojos, p. 128. Tomato Salad, p. 134. Roasted Beet Salad, p. 135. Tangy Lentil Salad, p. 138. Stir Fried Roasted Eggplant, p. 156. Peanut Tea, p. 172. As the author writes “you can easily make the seasoned oil with whatever spices you do have access to like cloves, ginger, garlic, cinnamon, turmeric, and basil. For the time-strapped, the scattered-brained or the neophyte it’s hard to cook 4 recipes simultaneously AND make the Seasoned Oil AND the Berbere Paste. The Ye’Atakilt Alicha (Stewed Cabbage, Potatoes and Carrots in a Mild Sauce) on page 100 is an excellent side dish; PLUS it’s baked in the oven. For example: recipe A needs 1 cup diced carrots, recipe B 1/2 cup half moon carrots. The Alicha Wot and most of the Cooked Vegetables are mild and you can omit the jalapeños listed in the recipes. 4) The recipes can be halved (for the single cook) and most of the stews freeze beautifully. Then the author gets us acquainted with The Holy Trinity: Berbere, Seasoned Oil and Injera (including a recipe for a quick crepe stand-in for injera). Other chapters include: Foundations, Breakfast, Appetisers and Snacks, Spicy Red Sauces (Kay Wot), Mild Golden Sauces (Alicha Wot), Legume-based Smooth Sauces, Cooked Vegetables, Cold Vegetables and Salads, Injera-Based dishes, Stir-fries, Dumplings and Veggie Proteins, and Beverages and Sweets. Ethiopian cookery is well known for its abundant use of oil, so in order to cut out calories, I make the Seasoned Oil double strength (use twice the spices) and use less than stated in the recipes. I have only a couple of gripes: the index is lacking and some recipes are not included under a particular ingredient, making it hard to find the recipe. ————————————————. RECIPES: I have made over 50 recipes (some I have made more than once) and so far have had only one dud: the Teff Sourdough Starter (Ersho). KAY WOT (spicy red sauces): Red Lentils in a Spicy Tomato Sauce (Ye’Misser Wot be’timatim, p. 74- I decreased the amount of berbere and made the Split Pea variation). ALICHA (mild golden sauces): standouts are the Split Peas in Mild Sauce (Ye’ater Kik Alicha p.96); the Stewed Cabbage, Potatoes and Carrots in a Mild Sauce (Ye’Atakilt Alicha, p. 100); the Tofu Dumplings with Sweet Potatoes in Mild Sauce (p.106). Garlic Jo-Jos p. 128 AKA Crispy Garlicky Potatoes Baked with Ethiopian Spices; the Stewed, Seasoned Cabbage in Golden Tomato Sauce (Ye’tikil gomen be’timatim p.121); Tender Collard Greens mixed with Soft Cheese and Seasoned Oil (Ayib be’Gomen, p. 124); BOTH Green Bean recipes (Fasoulia, pages 117 & 118). Edited to add: I am uploading photos of some recipes I've cooked and enjoyed from Teff Love. KAY WOT (spicy red sauces): The Ye'Shimbra Asa Wot (Chickpea Flour Crackers in a Spicy Wine Sauce) is sublime."
"(Bear in mind most of the food is in dollops of varying colors,) its a little like Ralphie's decoder ring in the Christmas Story."
"Once you obtain the Ethiopian spices, which can be purchased online from websites, you can make all of these delicious foods."
"A photo will tell you to look on a certain page for the recipe, but the page will have several, so you have to guess which correlates."
"I adore Ethiopian food, and if you do too, this book is a great way to learn an amazing cuisine."
"This book is also a perfect compliment to the Exotic Ethiopian Cooking Book, or vice versa if you are a vegetarian."
"So great to be able to cook this cuisine at home."
Complete with a range of healthy vegetarian and vegan options, as well as meat, fish and poultry, this is one book that you’ll never get tired of turning to when you want something quick and tasty for dinner.
Reviews
Find Best Price at Amazon"And I NEVER use garlic powder, called for in a lot of these recipes instead of fresh garlic."
"The variety of cultural foods represented in this cookbook is great too, Indian, Chinese, Southern, Cajun, Thai, Mediterranean, Spanish, & Korean to name a few!"
"I love the fact that it separates the recipe for breakfast, appetizers, dinner etc so I can easily figure out what to cook by flipping thru the section."
"I love the variety of recipes in this book, so far I've made the sweet and sour pork - even my kids ate it!"
"The recipes and ideas are easy to follow & I can't wait to try more of them!"
"Got this to give as a gift and I just heard that they have already tried 2 different recipes and they loved them both."
"A perfect air fryer book which is well written and easy to understand."
"I am so glad I ordered this."
Best Mexican Cooking
Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. "Pati Jinich has created the most delicious guidebook to the magnificent market-driven home cooking of Mexico that I've ever seen . This book makes it simple to create fresh and tasty Mexican food and inspires me to make soft fresh torillas, pickle my own jalapeños, and delight in Chicken Tinga with my family. ), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (a Mexican party in a bowl), which she served on her wedding day.Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies. (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.
Reviews
Find Best Price at Amazon"I preordered this book the day Amazon offered it, expecting a collection of recipes from Pati's PBS programs. There are about 60 green-highlighted sidebars, most of which describe a Mexican ingredient and how it is prepared and enjoyed: tamarind, corn versus flour tortillas, several varieties of chiles, hibiscus flowers, cinnamon, and buying avocados. The recipes are flexible and you can substitute pork for beef or adjust the chiles and other flavors to taste. One tip: It's efficient to prepare meals from the book over consecutive nights so you can re-purpose the food as Pati does -- salsas, beans, meats, tortillas. If you want to cook Mexican for your family, order this book and buy an avocado and a few chiles."
"Very easy to follow delicious Mexican recipes with ingredients you can easily find in any super market in the US."
"She is great!"
"Can't wait to use these recipes."
"Love Pati and her book is great."
"great , simple recipes that taste great!"
Best Asian Cooking
50 Easy, Authentic Recipes that are ready in 60 min or less and require minimal ingredients Tried and Tested Guidance from Indian cuisine experts and Instant Pot pros alike Useful Tips for substituting ingredients and stocking your kitchen with the right tools and spices. “The recipes [in Indian Instant Pot Cookbook ] are simple to prepare and average about 10-15 minutes prep time. An Instant Pot evangelist, she loves to share how the appliance has changed the way she cooks for herself and her family, providing ingredient shortcuts and how-to advice for all types of Indian dishes to enjoy streamlined, easy, and delicious recipes for everything from weeknights to family gatherings.
Reviews
Find Best Price at Amazon"I devoured Chapters 1 and 2 of the Kindle version of this “Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast” within hours of it being electronically delivered. Within just the first Chapter there is more useful and detailed -- yet easy to understand -- Instant Pot specific information than any other IP cookbook that I own. It is rich with helpful information some of which I’ve seen before, some which I haven't -- but what I have seen is spread out across multiple cookbooks and IP websites. Nowhere else have I _ever_ seen an IP cookbook or recipe website address this problem! ANY other cookbook would list this as “Prep: 20 minutes; Cook: 15 minutes; Total: 35 minutes”. THIS cookbook is the first one I’ve seen to actually acknowledge reality for cooking with an Instant Pot. One of the earlier reviewers stated that many of the recipes included in this cookbook are already available on the author’s website -- as if that was a bad thing. If it were the other-way-around (cookbook first, then website) the author would likely be praised for providing such a rich supply of free “supplemental materials” to her recipes. Knowing that that I can go to the website and get detailed photos and descriptions, and then come to the cookbook to get just the bare-basic recipe details -- in a nice printed and bound cookbook, instead of a binder of loose-leaf printouts! Cookbooks are just that most of the time: bare-basic recipe details, where we’re lucky to get a few photos here or there, and almost never get a large-format good-quality photo to go with every recipe. Introduction. Chapter 1 : Indian Food, Easy & Fast. * The Pressure Cooking Tradition (in Indian Cooking). * Instant (Pot) Love. * Rethinking the “Instant” in Instant Pot. * The Indian Pantry. * * Spices. * * Dals & Beans. * * Herbs. * * Packages, Bottles, Cans. * Instant Pot Terminology. * Essential Equipment. * Frequently Asked Questions. * Pressure Cooking at High Altitude. Chapter 2 : Kitchen Staples. * Garam Masala. * Punjabi Garam Masala. * Goda Masala. * Onion Masala. * Ghee. * Ginger-Garlic Paste. * Paneer. * Greek Yogurt. * Meyer Lemon Chutney. * Coconut Green Chutney. * Mango Chutney. Chapter 3 : Rice, Dals & Beans. * Basmati Pilau. * Masale Bhat (Marathi Spiced Rice). * Khichadi (Rice with Lentils). * Dal Fry (Lentils with Fried Onions). * Dal Makhani (Creamy Lentils). * Langar Ki Dal (Creamy Mixed Lentils). * Chana Masala. * Chana Salaad (Chickpea Salad). * Punjabi Lobia (Black-Eyed Peas with Spinach). * Matki Chi Ussal (Spiced Sprouted Beans). * Punjabi Rajma (Red Kidney Beans). Chapter 4 : Vegetables & Vegetarian. * Aloo Gobi (Potatoes and Cauliflower). * Aloo Jeera (Cumin-Spiced Potatoes). * Beet Koshimbir (Beetroot Salad). * Buhdh Gobi Mutter (Cabbage and Peas). * Baingan Bharta (Eggpland with Onions). * Coconut-Tomato Soup. * Marathi Kadhi (Tango Yogurt Soup). * Marathi Rassa (Mixed Vegetables with Coconut). * Sindhi Sai Bhaji (Sindhi-Style Mixed Vegetables). * Paneer Biryani. * Palak Paneer. Chapter 5 : Fish, Chicken & Meat. * Patra Ni Macchi (Fish with Green Chutney). * Jhinga Nariyl Wala (Shrimp Coconut Curry). * Chicken Biryani. * Murgh Makhani (Butter Chicken). * Punjabi Chicken Curry. * Chicken Vindaloo. * Chicken Korma. * Chicken Tikka Masala. * Beef Curry. * Kheema Nariyal Saag (Ground Beef Coconut Curry & Spinach). * Kheema Matar (Spiced Ground Beef). * Pork Saag. * Lamb Rogan Josh (Lamb Curry). * Lamb Dum Biryani (Lamb & Rice Casserole). Chapter 6 : Drinks & Desserts. * Aam Panha (Raw Mango Drink). * Gulabi Doodh (Rose Milk). * Masala Chai (Spiced Tea). * Caramel Custard. * Elaichi Dahi (Creamy Cardamom Yogurt). * Mitha Dahi (Steamed Yogurt Custard). * Gajjar Halva (Carrot with Raisins). * Chawal Ki Kheer (Indian Rice Pudding). * Narali Bhat (Sweet Coconut Rice). Pressure Cooking Time Charts. * Beans and Legumes. * Grains. * Meat. * Poultry. * Fish & Seafood. * Vegetables. Measurement Conversions. Acknowledgements. About the Author."
"This is a wonderful cookbook, full of interesting yet simple to make Indian Food for your Instant Pot."
"We seek out weeknight dishes that remind us of our younger NYC years and eating out but with Urvashi's recipes, we can enjoy bring cuisine at home without hassle and cost of going out."
"WASP who loves Indian food here, and have been trying for a while to learn how to cook Indian food from well-known cookbooks by the likes of Julie Sahni and Madhur Jaffrey. I thought I might have made a mistake when I saw the following couplet in the first proper chapter: "Do we really need all those spices and ingredients to cook Indian food? Thankfully, Dr. Pitre alleviated my fears by immediately going on to catalog the core spices of Indian cooking, addresses the importance of having a spice grinder and preferably making your own garam masala, and offers a couple of solid-looking recipes for common spice blends (which don't necessarily involve the IP). But a lot of Sahni's recipes from _Classic Indian Cooking_-- great as they are!-- take multiple hours to make, and often require a trip to the Indian grocery to pick up something I don't have."
Best Latin American Cooking
Alice Guadalupe Tapp, co-owner of Tamara's Tamales, reveals the art of tamale making and imparts her knowledge and passion for this comforting treat in Tamales 101 . At Tamaras Tamales, Alice and her daughter, Tamara, sell hundreds of tamales a dayand have since 1996.
Reviews
Find Best Price at Amazon"Good book although some of the recipes are a little more advanced for beginners."
"Love it ALOT OF good information & recipes!°."
"Love the recipes in this bood."
"Some of the recipes are complicated, so a few suggestions for shortcuts would have been helpful."
"I love tamales and this book make them easy to make."
"Great book, I saw so many recipes i want to try."
"Reading it now, can't wait to make tamales!"
Best European Cooking
Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day—including dessert! ” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. ” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. One of Amazon’s Best Books of the Month in Cookbooks, Food & Wine “Charming.”— Washington Post. Beautiful photos illustrate almost every recipe, showing how appetizing these dishes are, and there are plenty of how-to photos.”— Oregonian. “Even to a committed carnivore, Turner’s whimsically seasoned tone is at once inviting and authoritative. If you have a dilemma, Kristy has the answer!”. — Angela Liddon, New York Times —bestselling author of The Oh She Glows Cookbook and creator of OhSheGlows.com. “With warmth, humor, and great recipes, Kristy Turner combats excuses people commonly use to defend their dietary status quo. Those who think they can’t be satisfied without eating beef, for example, will do well to get acquainted with her plant-based fajitas, sloppy Joes, tacos, and more. is guaranteed to change hearts and minds one meal at a time.”. — Gene Baur, president and cofounder of Farm Sanctuary, author of Farm Sanctuary: Changing Hearts and Minds About Animals and Food. If you’re considering switching over to a plant-based diet—or simply eating a few more vegetarian meals—Kristy’s spectacular recipes and practical guidance will give you all of the inspiration you need. Most of all, her gentle and witty voice will guide you through all of the inevitable anxieties, stumbling blocks, and mishaps that accompany a lifestyle change. This book is beautiful, creative, whimsical, and profoundly inspiring.”. — Gena Hamshaw, author of Choosing Raw ; www.choosingraw.com. It’s true, no life is complete without the occasional calzone—but stuff ’em with Kristy’s Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. “Kristy and Chris have taken everything I love about their blog and somehow upgraded it, putting together one helluva cookbook with tons of helpful information and crazy good recipes that are sure to please hard-core vegans, curious newbies, and dabbling omnivores alike.
Reviews
Find Best Price at Amazon"The author, Kristy Turner, has resisted the trappings of recipes calling for manufactured ingredients like vegan cheese (such as Daiya) and fake meats, available in the "health" food stores and has taken a new, tasty, and healthful approach with her recipes…super refreshing in the world of plant based/vegan cookbooks. Her recipes can be served to anyone, omnivore or vegan."
"I have been a vegetarian for over 20 years; live in a house with folks that all eat meat and LOVE all things cheese so never made the transition to Vegan - Friday nights after a long week in work are just too perfect when finished with cheese, wine and olives! Today I made the broccoli chickpea soup as nutritional yeast is always on hand in my pantry, and it was delicious , warm and easy to make; the Creole Corn chowder is next on my list as well as some of the rather delicious looking desserts to serve friends and family over the holidays...only to announce after they were vegan ! Follow up: I seriously doubted I could give up cheese, or that vegan cheese would be that good but just tried making their cashew blue cheese and all I can say is why, I am a convert!"
"I have successfully substituted coconut oil for vegan butter in all of those recipes so far, for anyone who wants to eschew the premade stuff. I've made almost a dozen recipes: the homemade BBQ sauce; green pea guacamole with homemade tortilla chips; baked bean and cornbread casserole; flourless chocolate decadence cake; BBQ jackfruit fajitas; chickpea omelettes; BBQ baked tofu; sweet and sour cauliflower; loaded Mexican baked potatoes; rosemary lemon poundcake; and molasses-hazelnut chocolate mousse tart. Many of the recipes involve a lot of different steps and/or ingredients, especially because some recipe components are actually previous "base" recipes (e.g. the baked beans utilize the homemade BBQ sauce)."
"They want me to make it again ...I love how there is an image for basically every single recipe."
Best Native American Cooking
You will be amazed at how it is easy to cook your favorite dishes with the Air Fryer The first thing you need to know: You can cook almost everything you want with the Air Fryer The second thing : Only high-quality recipes will reveal the whole aroma and taste of dishes cooked in an Air Fryer And the third: With this cookbook, you will cook better, tastier and faster meals for yourself and your family.
Reviews
Find Best Price at Amazon"I was given an air fryer for my birthday and had no idea what to cook with it."
"I don't know if all other recipes are so good as what we already tried, but it's yummy."
"Amazingly Easy Recipes to Fry, Bake, Grill, and Roast with Your Air Fryer, is a nice addition to go with your air fryer."
"The book is easy to read and has many useful recipes."
"Recipes are categorized by meal type, meat type, and there are also vegetarian recipes."
"There are things that I wouldn't have thought of cooking in the air fryer, such as breads."
"Lots of choices for items on the menu."
"So many different things to try."
Best Canadian Cooking
Discover 250 Keto Recipe for Instant Pot Recipes for breakfast, dinner, lunch, snacks, desserts Save you time, money and energy: all recipes are easy to cook Improve your health: all recipes are healthy and well balanced Increase your happiness: happiness and food are highly connected.
Reviews
Find Best Price at Amazon"I would recommend this cookbook (Informational guide) to anyone who is hoping to eat better, feel better and look healthier."
"This book deals with all sorts of recipes for pot cooking."
"That’s by far the best book on instant pot cooking I now have, out of the five I recently purchased."
"Simple, easy to follow recipes with ingredients you have on your shelf or pantry."
"I love this book!"
"Not only are the recipes amazingly easy and delicious, the other half of the book is packed with information on how the diet works, tricks and tips for fitting it into your every day life, and lots of encouragement from someone who has been there, done that when it comes to food addiction."
"I thought that the recipes we're good and do able but why switch sweeteners from solid to liquid?"
"It also has recipes with non keto ingredients such as figs, grape juice, pears, bananas and raisins."
Best Middle Eastern 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."
"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."
"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."
"I thought my mom had plenty of cookbooks already."
"This book is a classic."
Best International Cooking
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.
Reviews
Find Best Price at Amazon"My first recipe I made was the easiest thing I could find to jump in, the Coffee Panna Cotta. I made it for company recently bc it turned out great during my test batch. I learned a lot of tidbits of his life story and understand why his tastes in food have developed beyond French cuisine. The recipes are many, and with much variety; so you will find an array of the most recognizable ingredients to a few 'strange' ones as defined by the American commonplace diet. There are many simple seafood, shellfish, recipes that are 10 mins to whip up and the usual suspects, chicken, beef, pork, vegetables, etc...it is common that in the majority of cookbooks out there, you will find some recipes you'll never do while jumping into others. Some simple dessert recipes too...I want to try the brittle using seeds bc my g'daughter is allergic to nuts. Although he says you can use a pot on the stove to make this, he gives instructions to use the microwave to do it, which shows you, he doesn't mind using something that is usually relegated to just heating up tea or water. So many cooks and chefs say NEVER to run them under water, like it's a cardinal sin to do that, subscribing instead to a damp cloth or soft-bristled brush at most. In short, as on his TV series and these books, that is what you get...a straightforward and refreshingly simple approach to food. I made half a recipe using walnuts (I had no pistachios) and chocolate chips and it was so good, easy and fast and ready to eat in about an hour!"
"I highly recommend this book for any skill level."
"He's my favorite TV cook, so I'm not sure my assessment of the book is determined only by the book."
"What a book!"
"As always, a wonderful book that takes us into this phenomenal chef/author's heart."
"I love that so much of what he does is simple yet very elegant."
"I received my cookbook the week before Jacques new television series began on Public Television."
"Companion to his TV cooking show which is great."
Best U.S. Regional Cooking
Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day—including dessert! ” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. ” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. One of Amazon’s Best Books of the Month in Cookbooks, Food & Wine “Charming.”— Washington Post. Beautiful photos illustrate almost every recipe, showing how appetizing these dishes are, and there are plenty of how-to photos.”— Oregonian. “Even to a committed carnivore, Turner’s whimsically seasoned tone is at once inviting and authoritative. If you have a dilemma, Kristy has the answer!”. — Angela Liddon, New York Times —bestselling author of The Oh She Glows Cookbook and creator of OhSheGlows.com. “With warmth, humor, and great recipes, Kristy Turner combats excuses people commonly use to defend their dietary status quo. Those who think they can’t be satisfied without eating beef, for example, will do well to get acquainted with her plant-based fajitas, sloppy Joes, tacos, and more. is guaranteed to change hearts and minds one meal at a time.”. — Gene Baur, president and cofounder of Farm Sanctuary, author of Farm Sanctuary: Changing Hearts and Minds About Animals and Food. If you’re considering switching over to a plant-based diet—or simply eating a few more vegetarian meals—Kristy’s spectacular recipes and practical guidance will give you all of the inspiration you need. Most of all, her gentle and witty voice will guide you through all of the inevitable anxieties, stumbling blocks, and mishaps that accompany a lifestyle change. This book is beautiful, creative, whimsical, and profoundly inspiring.”. — Gena Hamshaw, author of Choosing Raw ; www.choosingraw.com. It’s true, no life is complete without the occasional calzone—but stuff ’em with Kristy’s Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. “Kristy and Chris have taken everything I love about their blog and somehow upgraded it, putting together one helluva cookbook with tons of helpful information and crazy good recipes that are sure to please hard-core vegans, curious newbies, and dabbling omnivores alike.
Reviews
Find Best Price at Amazon"The author, Kristy Turner, has resisted the trappings of recipes calling for manufactured ingredients like vegan cheese (such as Daiya) and fake meats, available in the "health" food stores and has taken a new, tasty, and healthful approach with her recipes…super refreshing in the world of plant based/vegan cookbooks. Her recipes can be served to anyone, omnivore or vegan."
"I have been a vegetarian for over 20 years; live in a house with folks that all eat meat and LOVE all things cheese so never made the transition to Vegan - Friday nights after a long week in work are just too perfect when finished with cheese, wine and olives! Today I made the broccoli chickpea soup as nutritional yeast is always on hand in my pantry, and it was delicious , warm and easy to make; the Creole Corn chowder is next on my list as well as some of the rather delicious looking desserts to serve friends and family over the holidays...only to announce after they were vegan ! Follow up: I seriously doubted I could give up cheese, or that vegan cheese would be that good but just tried making their cashew blue cheese and all I can say is why, I am a convert!"
"I have successfully substituted coconut oil for vegan butter in all of those recipes so far, for anyone who wants to eschew the premade stuff. I've made almost a dozen recipes: the homemade BBQ sauce; green pea guacamole with homemade tortilla chips; baked bean and cornbread casserole; flourless chocolate decadence cake; BBQ jackfruit fajitas; chickpea omelettes; BBQ baked tofu; sweet and sour cauliflower; loaded Mexican baked potatoes; rosemary lemon poundcake; and molasses-hazelnut chocolate mousse tart. Many of the recipes involve a lot of different steps and/or ingredients, especially because some recipe components are actually previous "base" recipes (e.g. the baked beans utilize the homemade BBQ sauce)."
"They want me to make it again ...I love how there is an image for basically every single recipe."
Best Caribbean & West Indian Cooking
In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Pointing out the high incidence of African Americans with diet-preventable diseases, such as hypertension and type 2 diabetes, Terry sets out to help correct that situation one meal at a time, jumping right into specific dishes and their preparation. Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”. —Hugh Acheson, chef and author of A New Turn in the South “ Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. He inspires us to celebrate and explore.”. —Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa “If A People’s History Of The United States and Joy of Cooking had a baby, Afro-Vegan would be it!”. —Isa Chandra Moskowitz, author of Veganomicon and Isa Does It “In this beautiful, casual collection of recipes from across the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored.
Reviews
Find Best Price at Amazon"In addition to over 100 intriguing recipes (I’ve made about six since getting the book last week, and they were amazing), Chef Terry shares his obvious passion for life and food, for music and art, for high culture and down-home good times, for gourmet appetites and raw-knuckled activism. At one level, this is a cookbook for African Americans, showing the way back to a traditional, healthy, local, seasonal, and plant-centered diet that speaks of community, resilience, innovation, and love. It’s full of appreciation for the heroes - sung and unsung - of the various movements of liberation and exploration whose efforts have paved the way for Mr Terry’s considerable accomplishments. Chef Terry's encyclopedic knowledge of techniques and ingredients from all over the world allow him to synthesize and fuse artistically: North African chermoula sauce meets tempeh (fermented Indonesian soybean cake); Jamaican patty filled with Lousiana maque choux; Brazilian vatapa informed with Southern okra, corn, and tomatoes."
"I feel like vegan cookbooks can sometimes be repetitive, they always contain some type of "cheeze" recipe, and they all contain complex versions of traditional meat-based entrees."
"I am so excited to dig into these resicpes, I’ve committed my husband to 3 times a week cooking dates."
"I'll roll up my sleeves again some day and really give some of the recipes a go."
"bought as a gift...it was well received."
"Purchased for a friend and she LOVED it!"
"Wonderful book , The most beautiful cookbook i ever bought ."
"New look at food and very creative."