Archives de catégorie : Cookbooks, Food & Drinks

HEILEN & GENIEßEN d’Elisa Dag

Promote natural hormone balance with an anti-inflammatory diet. Vegan, high-protein, high-fibre, nutrient-rich and gluten-free cooking & baking.

HEILEN & GENIEßEN
(Heal & Enjoy)
by Elisa Dag
Yuna/PRH Germany, July 2025

Silent inflammation, hormonal imbalance, chronic fatigue – many of these complaints do not arise overnight, yet they are often not taken seriously. This book is for anyone who longs for a greater connection with their body and wants to understand what really lies behind fatigue, skin problems or mood swings.

Elisa Dag sensitively shows how an overworked liver, a stressed intestine and permanent inflammatory processes can disrupt hormonal balance and how we can regain balance through conscious, natural nutrition and gentle impulses from naturopathy.

This is not about dogmatic rules or short-term trends, but about a deep understanding of the body’s signals. With holistic knowledge, everyday tips and over 85 nourishing recipes that have a natural anti-inflammatory and hormone-friendly effect, this book accompanies you on your journey to more energy, clarity and well-being.

Particularly valuable: the book includes a 3-week intensive programme that supports you step by step in relieving, building up and stabilising your body – suitable for everyday use, nutrient-rich and lovingly guided.

In addition, the four phases of the cycle are discussed, with accompanying knowledge and tips on how you can better align your diet, energy levels and body awareness with your hormonal rhythm.

With lots of practical tips on vegan, protein-rich, anti-inflammatory and gluten-free cooking and baking, as well as inspiration from naturopathy to help you strengthen your body holistically.

Elisa Dag is a holistic nutritionist specialising in naturopathy, a fitness trainer and mother of four. She is passionate about combining nutrition, exercise and a healthy lifestyle. She offers hula hoop and running courses, among other things, to get people moving holistically. On Instagram, she inspires over 180,000 followers at @fitmitelisa with simple, plant-based recipes that are gluten-free, sugar-free and, above all, anti-inflammatory. Her approach combines modern nutrition science with proven naturopathic knowledge to provide lasting support for the gut, liver, hormones and immune system.

COOKING AS THERAPY de Debra Borden

Follow 20 recipes to find calm, improve self-esteem, and form daily habits—in your very own kitchen!—through mindfulness-based cooking therapy.

COOKING AS THERAPY:
How to Improve Mental Health Through Cooking
by Debra Borden
Alcove Press, November 2025

Follow 20 recipes to find calm, improve self-esteem, and form daily habits—in your very own kitchen!—through mindfulness-based cooking therapy.

In COOKING AS THERAPY, licensed clinical social worker and Sous Therapist Debra Borden provides you with all the tools and techniques to have therapy sessions in the comfort of your own kitchen.

Cooking therapy is an experiential therapy that allows you to conduct a therapy session while you cook a meal. Using cooking processes like chopping, kneading, stirring and more, you’ll develop the skills to recognize limiting patterns and behaviors, improve self-esteem, and form healthy daily habits, and you might even have fun incorporating techniques centered around:

– mindfulness—which develops calm

– metaphor—which creates clarity, and

– mastery—which sparks self-esteem.

Luckily, you don’t have to be a great cook to try cooking therapy—or even like cooking. You only need an interest in self-exploration. Borden will teach you the processes involved in preparing a recipe or meal that trigger awareness and even “aha” moments. Unlike talk therapy, cooking therapy sessions incorporate tangible acts. It is less about what you prepare and more of a guided journey to self-reflection through how you prepare a dish.

Debra Borden is a Licensed Clinical Social Worker in NY and NJ and a novelist. Her essays and articles have appeared in Women’s Health Magazine and the New York Times. A pioneer in the field of cooking therapy, Debra is thrilled and grateful to be a part of the creative community of mental health professionals, writers, and foodies.

THE VEGAN CREAMERY de Miyoko Schinner

A delectable collection of over 70 plant-based recipes for vegan butters, creams, cheeses, desserts, and more, from the award-winning chef and bestselling author of Artisan Vegan Cheese.

THE VEGAN CREAMERY:
Plant-Based Cheese, Milk, Ice Cream, and More (A Cookbook)
by Miyoko Schinner
Ten Speed Press, September 2025

Imagine enjoying a batch of fresh strawberry ice cream on a hot summer day. It tastes just as delicious as the beloved classic, but at its creamy core it’s actually plant-based. Now you can make all the dairy products you love—milks, creams, cheeses, savory spreads, and rich desserts—with nuts, seeds, and other plant-based ingredients instead of animal products.

Miyoko Schinner, a vegan dairy expert, has figured out the best way to make these plant-based milk products mimic real dairy over the past three decades and is ready to share these meticulously curated recipes in THE VEGAN CREAMERY. This book encourages people to dig deeper into what various plant milks can do. You’ll learn to use the age-old concepts of culturing to make French-Style Soft Truffle Cheese, perfect on a charcuterie board, and fermenting plant-based milk to create Reggie Goat Cheese, a tangy spread that is delicious atop a pizza. You’ll use atypical plant-based ingredients like watermelon seed milk to make Mozzarella and mung beans to make Halloumi. Alongside these delectable dairy-free cheese creations, you’ll learn to make Pumpkin Seed-Oat Yogurt to serve with a bowl of fresh fruit or Salted Maple Chocolate Chip Cookie Ice Cream to satisfy your cravings for a rich dessert.

Miyoko has become a leader in the evolution of plant-based dairy, and through her recipes and stunning photography you can learn how to craft beautiful vegan food for everyday life that will expand your palate and help save the planet. THE VEGAN CREAMERY is just the cookbook to guide you on your plant-based journey.

With three cookbooks under her belt, Miyoko Schinner is a trusted vegan expert, and this will stand out in the market as one of the few vegan cookbooks that focuses on dairy using multiple varieties of nuts and seeds for milks, cheeses, and ice creams. The package will be the perfect addition to any plant-forward cooking collection.

Miyoko Schinner is an award-winning chef, author, entrepreneur, and activist for animals and food systems. Named a “Gamechanger” by Food & Wine and featured on the Forbes 50 over 50 list, she is the founder and former CEO of Miyoko’s Creamery, a company with products distributed in more than 20,000 stores in North America, and is often credited with having helped to create a new category of food. Miyoko is also the founder of Rancho Compasión, a non-profit farmed-animal sanctuary located in Northern California that is home to more than 100 animals.

A KITCHEN IN ITALY de Mimi Thorisson

With recipes for antipasti, primi, secondi, and dulci, A KITCHEN IN ITALY brings Mimi’s Italian secrets to your dinner table.

A KITCHEN IN ITALY:
A Year of Family Meals and Celebrations from Our Home
by Mimi Thorisson
Clarkson Potter, October 2025

Mimi Thorisson first captivated readers with her family’s idyllic lifestyle in the French countryside before turning to the rich culinary treasures of Italian regional cuisine in Old World Italian. Now that she has found a true home in Italy, Mimi is back with a new Italian cookbook sharing how she cooks and eats in her Italian home.

Allow Mimi’s cooking to transport you to Italy, with 100 simple yet elegant dishes that celebrate the seasons. The recipes collected here are Mimi’s favorites, the staple dishes that she enjoys at home with her family and friends. In the spring, she loves Risi e Bisi, a brothy, risotto-like Venetian dish served in every home and restaurant when peas are in season. At the end of a long week, she turns to Involtini de Pollo, a comforting stuffed chicken served with a parmesan cream sauce. And there’s no better way to use up abundant summer zucchini than in Spaghetti alla Nerano, a dish that encapsulates the beautiful simplicity of Italian cooking.

Mimi Thorisson is a French cook and writer living with her family between Médoc, France and Turin, Italy. She is the author of A Kitchen in France, French Country Cooking, and Old World Italian, and she runs the award-winning food blog Manger, which documents her cooking adventures in Médoc and around Italy.

LESS IS MORE de Molly Baz

From the New York Times bestselling author of More is More, a new cookbook with 100 easy, accessible recipes that are all about simplicity and use a minimal amount of ingredients, steps, and techniques.

LESS IS MORE
by Molly Baz
Clarkson Potter, 2026
(via The Gernert Company)

In her first book, Cook This Book: Techniques That Teach and Recipes to Repeat, Molly taught readers the cooking basics. Her next book More Is More: Get Loose in the Kitchen encouraged readers to take chances while cooking; to turn up the heat, throw in more chili flake and use the whole bunch of herbs. More Is More was a maximalist’s flavor fever dream.

This year, Molly and her husband welcomed their first child and with her next book Less Is More, Molly is embracing the simple side of cooking. Using her chef’s palate and signature style, Molly guides readers to quicker, simpler meals that still have Molly Baz flavor. This book will include composed meals that zoosh up store bought basics like rotisserie chicken, quick pantry pastas that come together in one pot in under 30 minutes, and even magical things you can do with toast.

Molly Baz is a New York Times bestselling cookbook author, recipe developer and video host whose number one goal in life is to convince the world that cooking is fun, and not that hard to do if you’re properly set up. When she’s not writing books, Molly hosts a subscription digital recipe club, The Club, where she drops weekly new recipes for her fans. When she’s not doing that, you can find her at home sipping on a glass of Drink This Wine, (that’s her natural wine company!) in her butter-colored kitchen filming her hit Youtube series “Hit The Kitch,” a casual, never-too-serious, but always educational cooking show. Molly lives in Los Angeles with her husband, Ben, and their teeny-tiny weenie dog, Tuna.