One taste and you'll say, "This can't be tofu " But it is.... Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own? Now, in This Can't Be Tofu , award-winning and bestselling author...
One taste and you'll say, "This can't be tofu " But it is.... Nutritionists, doctors, and food authorities everywhere are telling us to eat more t...
Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment.
In Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying...
Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment.
Typical books about preserving garden produce nearly always assume that modern -kitchen gardeners- will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future--celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.
As Eliot...
Typical books about preserving garden produce nearly always assume that modern -kitchen gardeners- will boil or freeze their vegetables and fruits....
This short, charming little primer in wholegrain cookery was first published in 1947--long before healthy eating was a national obsession. Reprinted numerous times, it became a pioneer cookbook: one of the first to reintroduce the joys of wholegrain recipes to the American home cook. Vrest Orton and Mildred Ellen Orton, a husband-and-wife team who also operated a stone mill, a set of country stores, and a mail-order catalog, offer readers a simple, warm, and welcoming approach to such regional classics as Southern Johnnycake and Vermont Indian Pudding. Along the way, they offer an...
This short, charming little primer in wholegrain cookery was first published in 1947--long before healthy eating was a national obsession. Reprinte...
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America's leading authority on vegetarian cooking. What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking--a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes...
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from ...
![The New Vegetarian Cooking for Everyone: [A Cookbook] Madison, Deborah 9781607745532 Random House USA Inc](/9781607745532_the_new_vegetarian_cooking_for_everyone_a_cookbook.jpg "The New Vegetarian Cooking for Everyone: [A Cookbook]")
