Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipies for Delicious and Nutrient-Rich Dishes

By: The Moosewood Collective

From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crêpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant. Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

ISBN: 9781416548874

$24.99

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American Cheeses

By: Clark Wolf

In 1976, Clark Wolf ran a little cheese shop in San Francisco. Now a restaurant and food consultant, Wolf’s passion remains American cheeses. His book presents an in-depth look at the art and craft of cheese in the United States, with photographs and stories of the cheese-makers. Recipes and contact information are included at the end of each regional section.

ISBN: 9780684870021

$25

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