Archives de catégorie : Cookbooks, Food & Drinks

THE PLANT LOVE KITCHEN de Marisa Moore

In this easy-to-use guide, Marisa Moore offers a flexible approach—backed by the latest nutritional science—to a more plant-forward diet that can improve your health. With step-by-step tips to transform your plate, she offers 75 delicious recipes to help you reach your wellness goals.

THE PLANT LOVE KITCHEN:
An Easy Guide to Plant-Forward Easting, with 75+ Recipes
by Marisa Moore
National Geographic, April 2023
(via Defiore and Company)

According to the latest scientific research, eating with a plant slant and focusing on whole foods—vegetables, fruits, whole grains, legumes, and nuts—is key to a longer, healthier life. In fact, new studies show that a plant-forward diet can increase your longevity by up to eight years.
Still, flipping the make-up of your plate and reversing years of eating habits can be tricky. But not anymore! Nutritionist and food blogger Marisa Moore’s THE PLANT LOVE KITCHEN helps you easily integrate a plant-forward diet into your life.
In this approachable guide, Moore breaks down the benefits of a flexitarian diet for your health, disease prevention, and overall well-being, based on the latest research. Then, she reveals a transition plan to make the plant-forward approach a long-lasting lifestyle, including tips and tricks for a prepared kitchen and pantry. This isn’t a one-size-fits all approach, but an adaptable method that will leave you feeling younger, stronger, mentally fit, and healthy.
Once you’ve got the kitchen prepared, take on 75 delicious recipes for breakfast, lunch, dinner, and everything in between, including:

Fully Loaded Breakfast CookiesMake-Ahead Spinach Breakfast Wraps
One-Skillet Spinach and Mushroom Lasagna
Roasted Shrimp Pineapple and Pepper Tacos
Maple-Miso Glazed Sweet Potatoes
Cocoa Almond Truffles
And more!

Practical, relatable, and enlightening, this book is the ultimate resource for remaking your diet and extending your life by years.

Marisa Moore, R.D., is a nutritionist with a background in chemical engineering who previously worked for the CDC. Now, she runs a popular food blog with more than 52,000 followers on Instagram. She is a contributing editor for Food and Nutrition magazine and a trusted expert regularly featured in People magazine, US News & World Report, HuffPost, NBC Nightly News, Today, The Dr. Oz Show, and Morning Express on HLN.

GORDON RAMSEY’S UNCHARTED de Gordon Ramsay

In the National Geographic television series Uncharted, chef Gordon Ramsay journeys to some of the most remote locations on Earth in search of culinary inspiration, epic adventures, and cultural experiences. Experience his journey in this beautifully illustrated collection, featuring 75 mouthwatering recipes and revealing insight into the cultures and foodways of destinations from Peru to Louisiana.

GORDON RAMSEY’S UNCHARTED:
A Culinary Adventure With 60 Recipes From Around the Globe
by Gordon Ramsay
National Geographic, April 2023
(via Kaplan/Defiore Rights)

From the heights of the Peruvian Andes to the banks of the Mekong River Delta in Laos, celebrity chef Gordon Ramsay has traveled far and wide to find culinary inspiration in some of the world’s most remote locations. In this travelogue-meets-cookbook, Ramsay reveals the rich food traditions and cultures he’s found in 25 remarkable destinations from his explorations on the National Geographic Channel’s Gordon Ramsay: Uncharted.
Within these mouthwatering pages, you’ll find insights into some of the world’s richest cultures, behind-the-scenes stories from filming, tips from top chefs around the world, and must-try adventures in places near and far. Best of all, you’ll be served 75 authentic recipes that are easy to achieve at home, including:

• Steamed Pudding from New Zealand’s Maori
• Spicy Grilled Lobster with Coconut and Breadfruit from Hawaii’s Hana Coast
• Seafood Chowder from Alaska’s Panhandle
• Spice-Rubbed Steaks with Pele Pele Sauce from South Africa
• Pumpkin Curry from India’s spice hub
• Chicken Pepper Pot from Guyana’s wild jungles
• New Orleans–Style Barbecue Shrimp from Louisiana
• Ricotta Gnocchi from Istria, Croatia
• And More!

Both exotic and inspiring, this cookbook is perfect for travel inspiration, cultural insight, and an extra-special kitchen repertoire!

Gordon Ramsay is an internationally renowned chef, restaurateur, and TV host (Uncharted, Hell’s Kitchen, MasterChef, and Next Level Chef). With locations in Europe, the United States, Asia, and the Middle East, Ramsay oversees an ever-growing restaurant empire globally, that collectively boast 7 Michelin stars. When he’s not on TV or in the kitchen, he’s doing what he does best: being an embarrassing dad to his four kids. He splits his time between Los Angeles and London.

THE UNTOLD STORY OF UNITED STATES’ BARBECUE de Howard Conyers

The complete illustrated history of Black barbecue in America, from its creation and evolution in the agricultural South to its widespread popularity today, as retraced by the craft’s most ardent preservationist.

THE UNTOLD STORY OF UNITED STATES’ BARBECUE:
The Craft and Legends of the Pit Through the Generations
by Dr. Howard Conyers
Ten Speed Press, March 2023

The descendant of farmers and barbecuing masters, Dr. Howard Conyers is a structural dynamicist at NASA by day and a preserver of barbecue history after hours. In THE UNTOLD STORY OF UNITED STATES’ BARBECUE, Dr. Conyers details the real and complete history of barbecue in America, tracing its roots back to the enslaved people who are believed to have brought the practice to the American South to today’s Black experts all across the country. Dr. Conyers shares oral histories and photographs from Black whole-animal barbecue cooks from across the South and describes the traditional methods of roasting hogs and other animals over pits in the ground—a practice that dates back well over 400 years. The history of Black barbecue has never before been fully documented by someone born into the craft, who has uncovered and pieced together the fascinating first-person narratives that finally tell the complete cultural story.

Trained as an aerospace engineer at Duke University, Dr. Howard Conyers is a structural dynamicist at NASA by day—but his second passion is researching and documenting the history of African American barbecue, farming, and foodways. He has been featured in the New York Times, Southern Living, Bon Appétit, The Post and Courier, BBQ Beat, and many more publications, and has been a regular speaker at universities, foundations, and events.

Michael Nazir Shaikh

From human rights activist Michael Shaikh, a sweeping narrative survey on how food and food culture are invisible casualties of war and political violence.

UNTITLED
by Michael Nazir Shaikh
Crown, April 2024

From human rights activist Michael Shaikh, this will be a sweeping survey on how food and food culture are invisible casualties of war and political violence. From Syria to Sri Lanka, Afghanistan to Bolivia, Shaikh examines how a community’s sense of history and identity is lost when food traditions are lost, and the people who are trying to restore and reclaim their heritage.

Michael Shaikh is a climate and human rights activist and writer. He has investigated war crimes in Afghanistan and Sri Lanka, genocide in Myanmar and civilian casualties in Mali and Syria for organizations like the United Nations and Human Rights Watch. In 2014, he left the UN in protest to bring public and media attention to UN’s refusal to speak out against the genocide. Since then, he’s been at the forefront of tackling the climate crisis, helping the New York City Mayor’s Office embed human rights protections for the city’s most vulnerable communities into its multibillion-dollar climate agenda. Michael has written for LitHub and contributed commentary to The New York Times, The Economist, The Financial Times, BBC, VICE, Foreign Policy, Al Jazeera, The Guardian, and PBS Newshour. He lives in Brooklyn and cooks regularly for CHiPS, his neighborhood’s women’s shelter and soup kitchen.

TREASURES OF THE MEXICAN TABLE de Pati Jinich

The “buoyant and brainy Mexican cooking authority” (New York Times) and star of the three-time James Beard Award-winning PBS series Pati’s Mexican Table brings together more than 150 iconic dishes that define the country’s cuisine.

TREASURES OF THE MEXICAN TABLE
by Pati Jinich
Harvest, November 2021
(via David Black Literary)

Although many of us can rattle off our favorite authentic Mexican dishes, we might be hard pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria, to salsa macha, to coyotas, to carne asada. 
Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati’s warm, relatable style. And each has been tested in Pati’s American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico.

Pati Jinich (pronounced HEEN-ich) is the host of the three-time James Beard Award-winning PBS series Pati’s Mexican Table, now in its tenth season. Named one of the « 100 Greatest Cooks of All-Time » by Epicurious and Bon Appétit, she has won a Gracie Award for her television work and is a four-time Emmy nominee and two-time IACP Award winner. She is the resident chef of the Mexican Cultural Institute and has appeared on NPR’s Splendid Table and All Things Considered, NBC’s Today, CBS’s The Talk, ABC’s Good Morning America, and Food Network. Born and raised in Mexico City, she lives in Chevy Chase, Maryland, with her husband and three boys.