New Arrivals - Cooking, homemaking, and family
Cuban-American food writer Ana Sofia Pelaez traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. She offers over 110 recipes.
"A collection of more than 120 recipes formulated to optimize brain health, boost memory, improve mood, sharpen the central nervous system, and more. Between digital overload, sleep deprivation, and the stress of modern life, most people's brains are constantly in flight-or-fight mode, with levels of cortisol and other hormones and neurotransmitters out of whack. Brain conditions ranging from childhood ADHD and adult depression to memory impairment are on the rise, and medications for brain conditions, if available, do only a mediocre job while generating a host of debilitating side effects. Fortunately, Rebecca Katz has harnessed the latest research on brain functioning to identify how the foods we consume can improve the brain's ability to control cognition, emotion, and physical function--all of which dictate memory, mood, and motion. These 120 recipes translate the very best of this science into the kitchen, incorporating nutrient-dense foods that best promote brain health and development from childhood through the golden years"--Provided by publisher.
Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you?ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens.
"In new cookbook Carmine's Celebrates, Chef Glenn Rolnick teaches home cooks how to make more than one hundred dishes in happy-making quantities. Nothing is difficult to make, serve or store. Each dish uses grocery store ingredients and extracts the flavor of Italy from them so anyone can be an amazing cook. There is a special emphasis on "everyday" holidays, such as weekend family dinners, and also on traditional holiday food for Easter, Thanksgiving and Christmas" -- from publisher's web site.
"With down-to-earth charm, humor, and best girlfriend tough love, 'supermodel next door' Molly Sims shares her ... beauty, fashion, fitness, and wellness secrets"-- Provided by publisher.
The 45 recipes combine greens and grains in dishes for all meal occasions and include ingredients such as kale, chard, spinach, escarole, nettles, and collards.
"Who doesn't want a delicious, home-cooked meal to appear magically at their doorstep on a chilly evening? But work, kids, and life get in the way, even in the most well-intentioned homes. In The Soup Club Cookbook, four moms show how to make this fantasy a reality with 150 recipes for soups from favorites (Jewish Chicken Noodle, Italian Wedding) to fancy (Sunchoke Bisque, Senegalese Peanut), and dozens of filling and delish sides, such as Soy Simmered Chicken Wings and Pickled Brussels Spouts. The authors, who are neighbors on New York's Lower East Side, make this soup book extra delicious--and inspiring--by explaining how to start the same kind of soup club that they did: each person makes soup once a month and delivers it to the other women with garnishes and instructions for serving. That's at least three meals a month you don't have to cook or order. And you have a good excuse to see your friends"-- Provided by publisher.
This volume shows how to unleash the powerful health benefits in raw fruits, vegetables, and nuts by turning them into delicious juice concoctions. Consuming fruit and vegetables in juice form preserves nutrients that would be otherwise lost in the cooking process and provides a quick and easy way to enjoy your daily dose of fruits and vegetables.
"Certified health coach Dawna Stone's revolutionary 14-day plan will help you eat clean, lose weight, and revitalize your life. Restart your metabolism and achieve your weight loss goals with Stone's 100 recipes for satisfying meals made with real food. Whether you're trying to lose less than 20 pounds or you're struggling to lose more than 50 pounds, The Healthy You Diet will help you ditch your unhealthy eating habits and build a foundation of wholesome eating that will lead to permanant weight loss and better health"--Back cover.
"In addition to providing recipes [for beverages] Savage also includes information on the following topics: toxins, free radicals, and enzymes, probiotics, milk alternatives, meat dangers, coffee versus tea, and much more" -- Provided by publisher.
Taste of Home Easy Weeknight Dinners is the go-to cookbook for any family cook who wants to serve up tasty dishes--but doesn't have time to spare. Inside, you'll discover a year of simply delicious weeknight dinners, that are ready for the oven, stovetop or slow cooker in just 30 minutes or less.
"Food Network personality Melissa d'Arabian shows you how to make healthy meals for your whole family and still save lots of money and time, in a cookbook with 120 new dishes. If you think that eating healthier is too expensive, Melissa is here to guide you and prove that healthy eating can be easy, affordable, and achievable with everyday supermarket ingredients. She provides nutritional information with each recipe to help readers decide what recipes are best for them and what they're feeding their families. If the secret to better health is better cooking at home, then Melissa's book is the ultimate toolkit for every home cook who wants to eat healthier and save money" -- Provided by publisher.
The closer an ingredient is to its field or branch, the richer its flavor and the deeper its meaning. Knowing this and the power of a setting to create great food memories, Chef Eric and Jill Skoken created the 130-acre Black Cat Farm that supplies the bounty of their two popular restaurants, a booth at the Boulder farmer's market, CSA families, and, of course, their old farmhouse, Bramble Hill. Inspired by Chef Eric's love of sharing recipes, knowledge and fun stories at the market, Farm Fork Food tells the story of Black Cat Farm and its restaurants.
"Here are utterly irresistible little cupcakes, cake pops, mini whoopie pies and more, perfect for parties, birthdays and festive treats! Yummy to eat as well, with fresh vanilla, rich chocolate, zesty lemon, honey and even strawberry and rose. From wizards' hats, pirates, and cars and trucks to chocolate explosions, honey bees and ballet shoes, there is an imaginative creation to suit every child. Triple-tested recipes are described in easy-to-follow steps, with simple instructions for basic cakes and frostings"--Page  of cover.
"When your grocery list is full of items labeled "low-fat," "sugar-free," and even "natural," it's easy to assume that you're making healthy choices. Yet even some of those seemingly wholesome offerings contain chemical preservatives, pesticides, and artificial flavors and coloring that negatively affect your health. In What The Fork Are You Eating?, a practical guide written by certified chef and nutritionist Stefanie Sacks, we learn exactly what the most offensive ingredients in our food are and how we can remove (or at least minimize) them in our diets. Sacks gives us an aisle-by-aisle rundown of how to shop for healthier items and create simple, nutritious, and delicious meals, including more than forty of her own recipes"-- Provided by publisher.
The science columnist for Babble.com and a Mommy and Me counselor, challenges the practices of popular sleep methods to outline mindfulness-based techniques for helping babies, young children, and their sleep-deprived caregivers to sleep in healthy ways.
A collection of recipes from and techniques favored at the San Francisco eatery, Bar Tartine. Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets.