Veggies for Breakfast: 100 Delicious Plant-Focused Recipes for Healthier Mornings by Willi Galloway

Sasquatch, October 2025

Eat more veg, more often! More than 100 quick, easy, and tasty vegetarian-ish breakfast recipes offer tons of adaptable, mix-and-match, and make-ahead recipe ideas to take the stress out of your morning and start the day off right.

Like Six Seasons but for breakfast, Veggies for Breakfast will win over even the most skeptical breakfast skipper and get the veg party started early in the day with easy, delicious, and seasonal savory and sweet breakfasts. Cooking up a breakfast beyond cereal, smoothies, and yogurt is often perceived as a time suck, especially during the week when you’re frantically packing lunches for the family or trying to get out the door.

But Willi Galloway is here to share her love letter to the vibrant world of vegetables, a road map for making delicious, healthful morning meals, and a call to reconsider what exactly constitutes breakfast. From classic avocado toasts to innovative ways to sneak green veg into sweet breakfasts, she makes mornings a breeze.

Imagine veggies piled on toast, stuffed into tacos, heaped into bowls, stir-fried in skillets and baked with eggs—all with a broad set of flavors to help you break out of ruts. Willi guides you on a path to eating more vegetables more often by widening the definition of breakfast and diversifying what you eat.

Recipes include:

Cacio e Pepe Oatmeal
Summery Strawberry Toast with Chèvre, Cucumber, and Avocado
Shakshuka with Seared Halloumi
Carrot Cake Overnight Oats with Pepita Crunch
Tater Tot Breakfast Burritos

WILLI GALLOWAY is an award-winning radio commentator, writer, and former editor at Organic Gardening magazine. Willi writes about kitchen gardening and seasonal cooking and has taught joint gardening and cooking classes around the Pacific Northwest. She has hosted an online garden-to-table cooking show, GROW. COOK. EAT., fielded questions as the vegetable gardening expert on Seattle’s NPR station, KUOW, and written for Vegetarian Times and Apartment Therapy. Her garden has been featured in Sunset magazine, and she currently lives, gardens, and cooks in Portland, Oregon. For more on Willi visit willigalloway.com.

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FORAGED & GROWN: Healing, Magical Recipes for Every Season by Tara Lanich-LaBrie

(Countryman Press, March 2023)

100 vibrant gluten- and dairy-free recipes made with wild and seasonal ingredients.

Tara Lanich-LaBrie credits plants and the natural world with saving her life. After experiencing years of chronic illness and pain, she finally regained her health by transitioning to an herbalist lifestyle and cooking with medicinal plants, from nettles―her personal favorite―to mushrooms, lilacs, roses, and more. Now a forager and farmer, Tara imparts her knowledge to readers via her blog, The Medicine Circle, where she shares irresistibly vibrant, all-natural recipes.

In Foraged and Grown, Tara presents the beautiful dishes her followers love, highlighting colorful seasonal ingredients and their uses in historic folk medicine. From Nettle Gnocchi and Hollyhock Wraps to Rose Roll-Out Cookies and Dandelion Root Drinking Chocolate, readers are in the hands of an expert who alchemizes foraged and grown plants into magic. Including a detailed plant guide, seasonal organization, and key ingredient swaps, this is the perfect cookbook for experienced and new herbalists to achieve a naturally inspired diet.

Tara Lanich-LaBrie is a full-time content creator and chef. She runs a blog, The Medicine Circle, and teaches online cooking and herbalism courses. She lives on an organic vegetable farm with her family in Colorado. For more on Tara, please visit themedicinecircle.com.

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SLOW NOODLES: A Cambodian Memoir of Love, Loss and Family Recipes by Chantha Nguon with Kim Green

(Algonquin, February 2024)

Take a well-fed nine-year-old with a big family and a fancy education. Fold in 2 revolutions, 2 civil wars, and one wholesale extermination. Subtract a reliable source of food, life savings, and family members, until all are gone. Shave down childhood dreams for approximately two decades, until only subsistence remains.

In Slow Noodles, Chantha Nguon recounts her life as a Cambodia refugee who lost everything and everyone—her house, her country, her parents, her siblings, her friends—everything but the memories of her mother’s kitchen, the tastes and aromas of the foods her mother made before the dictator Pol Pot tore her country apart in the 1970s, killing millions of her compatriots. Nguon’s irrepressible spirit and determination come through in this emotional and poignant but also lyrical and magical memoir that includes over 20 recipes for Khmer dishes like chicken lime soup, banh sung noodles, pâté de foie, curries, spring rolls, and stir-fries. For Nguon, recreating these dishes becomes an act of resistance, of reclaiming her place in the world, of upholding the values the Khmer Rouge sought to destroy, and of honoring the memory of her beloved mother.

From her idyllic early years in Battambang to hiding as a young girl in Phnom Penh as the country purges ethnic Vietnamese like Nguon and her family, from her escape to Saigon to the deaths of mother and sister there, from the poverty and devastation she experiences in a war-ravaged Vietnam to her decision to flee the country. We follow Chantha on a harrowing river crossing into Thailand—part of the exodus that gave rise to the name “boat people”—and her decades in a refugee camp there, until finally, denied passage to the West, she returns to a forever changed Cambodia. Nguon survives by cooking in a brothel, serving drinks in a nightclub, making and selling street food, becoming a suture-nurse treating refugees abused by Thai authorities, and weaving silk. Through it all, Nguon relies on her mother’s “slow noodles” approach to healing and to cooking, one that prioritizes time and care over expediency. Haunting and evocative, Slow Noodles is a testament to the power of culinary heritage to spark the rebirth of a young woman’s hopes for a beautiful life.

Chantha Nguon was born in Cambodia, was a refugee for two decades until she was finally able to return to her homeland. Today she is the co-founder of the Stung Treng Women’s Development Center (SWDC), a social enterprise that offers a living wage, education, and social services to women and their families in rural northeastern Cambodia. A gifted public speaker, she has appeared at universities and on radio and TV news programs, including NPR’s Morning Edition. She cooks often for friends and family. For more on Chantha, please visit slownoodles.com.

Kim Green is an award-winning journalist, essayist, public radio producer, and editor of Pursuit Magazine. Her work has appeared on NPR, the New Yorker Radio Hour, and Marketplace, and in Fast Company, the New York Times, Roads & Kingdoms, UAL Hemispheres, and the Nashville Scene. As co-translator and editor of RED SKY, BLACK DEATH: A Soviet Woman Pilot’s Memoir of the Eastern Front by Anna Yegorova, Kim has spoken at Emory University, the U.S. Air Force Academy, conferences for female pilots (including Women in Aviation, International, and 99s) and at bookstores, festivals, and book clubs. Kim is a longtime contributor to Nashville Public Radio. For more on Kim, please visit aviatrixkim.com.

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SIMPLY TOMATO by Martha Holmberg


(Artisan, June 2023)

Americans eat more tomatoes than any vegetable except for the potato. But what do we do with all those tomatoes? Acclaimed chef, cooking teacher, and author Martha Holmberg shares 100 recipes to turn the tomato into glorious dishes. Whether it’s a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favorite summer fruit. There are three versions of gazpacho, five ways to top roasted tomato puff pastry, plus Tomato and Zucchini Gratin, Classic Panzanella, Tomato Risotto, and Stuffed Tomatoes with Spiced Beef Piccadillo. With more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad. Holmberg also reveals her secret, umami-packed ingredient—tomato water. She calls it a “magical elixir” that can add intense tomato flavor to most anything you make.

Martha Holmberg is a food writer who has authored or co-authored nine cookbooks. Modern Sauces was a James Beard Award finalist. Six Seasons: A New Way with Vegetables, written with chef Joshua McFadden, won the James Beard Award, and Grains for Every Season, also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of Fine Cooking magazine for a decade, the food editor of The Oregonian newspaper in Portland, Oregon, and the founder of MIX magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. Follow her on Instagram @marthaholmberg.

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Fabulous Modern Cookies by Chris Taylor and Paul Arguin

(Countryman Press, April 2022)

With bolder-than-ever flavors and spectacularly scientific techniques, cookies have truly never been more fabulous.

Chris Taylor and Paul Arguin bring fresh perspective and heaps of creativity to everything they bake. Now reinventing America’s most traditional handheld dessert―the cookie―they offer 100 reliable and exciting recipes that are sure to impress. From Salted Honey Drops to Black-Bottom Lemon Squares, and Coffee Bean Crunchers to Bronze Butter Chocolate Chip Cookies, these are next-level cookies.

Combining their passion for serious baking with their professional backgrounds as accomplished scientists, Arguin and Taylor apply new methods and rationales for ingredient pairings adapted from food science texts to develop novel base recipes and innovative techniques. In these pages, they share what they’ve learned in lively tips and tricks for every recipe and style of cookie. Complete with mouthwatering photos, options to make ahead, decorate, or indefinitely adapt, these outside-the-box recipes are the very definition of fabulous.

Paul Arguin is an accomplished scientist and baker. Alongside his husband Chris Taylor, he is the co-author of the IACP-nominated The New Pie (2019). He lives with his husband in Atlanta, Georgia.

Chris Taylor is an accomplished scientist and baker. Alongside his husband Paul Arguin, he is the co-author of the IACP-nominated The New Pie (2019). He lives with his husband in Atlanta, Georgia.

For more on the authors visit floursugarbutter.net.

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Naturally, Delicious Dinners by Danny Seo

(Gibbs Smith, 2022)

Editor-in-Chief of Naturally, Danny Seo magazine Danny Seo returns after his smash hit Naturally, Delicious with Naturally, Delicious Dinners, an exciting cookbook packed with approximately 100 dinner recipes that are organic, creative, and delicious.

Naturally, Danny Seo editor-in-chief Danny Seo returns with Naturally, Delicious Dinners, a cookbook dedicated to those who want to live healthily and choose foods mindfully. Packed with real nutritional value, these dinners don’t skimp on taste: they are rich, enticing, and filling. Danny Seo proves once again that your daily meals can be healthy, eco-friendly, time-efficient, sustainable, comforting, and, with these stellar dinners on display, more delicious than ever before. Give Autumnal Chickpea & Blistered Corn Chowder, Lentil ‘Bolognese’ with Garlic Pull-Apart Bread, Root Vegetable Tater Tot Gratin, Beach Soup, or Zucchini Noodles with Basil Arugula Pesto a try.

This cookbook combines favorite veggie main meal, one-pot meal, pasta, salad, soup, snack, and bread recipes from previous magazine editions There are approximately 100 recipes and over 100 stunning photos.

Danny Seo is the editor-in-chief of Naturally, Danny Seo, a national print magazine that celebrates the idea that style and sustainability don’t need to be mutually exclusive from each other. Naturally, Delicious Dinners is his 12th book and his third cookbook, following the hit success Naturally, Delicious. Danny was the host of the Emmy Award-winning TV show Naturally, Danny Seo on NBC, which brought all of the ideas for cooking, home decorating, beauty, wellness, and travel to life that you see in the pages of his magazine. His line of eco-friendly products is sold in stores across the United States, Canada, and Europe, including retailers like TJ Maxx, Marshalls, and HomeGoods. He lives in Bucks County, Pennsylvania. For more on Danny visit naturallydannyseo.com.

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Naturally, Delicious Desserts by Danny Seo

(Gibbs-Smith, 2020)

Editor-in-Chief of Naturally, Danny Seo magazine Danny Seo returns after his smash hit Naturally, Delicious with Naturally, Delicious Desserts, an exciting cookbook packed with approximately 100 dessert recipes that are organic, creative, and delicious.

Naturally, Danny Seo editor-in-chief Danny Seo returns with Naturally, Delicious Desserts, a cookbook dedicated to those who want to live healthily while indulging frequently. Packed with real nutritional value, these sweets don’t skimp on taste: they are just as rich, just as creamy, just as enticing, just as sweet. Danny Seo proves once again that your daily indulgences can be healthy, eco-friendly, time efficient, sustainable, and, with these stellar desserts on display, more delicious than ever before.

There are vegan desserts, fruit-packed treats, and superfood-charged snacks. With approximately 100 recipes showcased by over 95 stunning photos, you will realize that indulgent eating doesn’t mean you have to skip out on health.

Danny Seo is the editor-in-chief of Naturally, Danny Seo, a national print magazine that celebrates the idea that style and sustainability don’t need to be mutually exclusive from each other. Naturally, Delicious Desserts is his 11th book and his second cookbook, following the hit success Naturally, Delicious. Danny was the host of the TV show Naturally, Danny Seo, which brought all of the ideas for cooking, home decorating, beauty, wellness, and travel to life that you see in the pages of his magazine. His line of eco-friendly products is sold in stores across the United States, Canada, and Europe, including retailers like TJ Maxx, Marshalls, and HomeGoods. For more on Danny Seo, please visit naturallydannyseo.com.

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The Atkins 100 Eating Solution by Colette Heimowitz

(Atria, 2020)

From the creators of the original ketogenic, low-carb diet, comes the most accessible and flexible approach to the Atkins diet ever: a simplified lower carb and sugar approach based on solid science.

The latest science continues to support the many health benefits of a low-carb approach to eating, far beyond just weight loss. Simply reducing your carb and sugar intake by two-thirds over the “Standard American Diet” helps avoid the development of obesity, metabolic syndrome, and type 2 diabetes. While many diet trends can be vague in their approach, The Atkins 100 Eating Solution’s fan-favorite program provides a clear-cut way to control your carb intake with 100 grams of net carbs a day and shows you how to make delicious and satisfying food choices that lessen their impact on your blood sugar. This personalized approach is a way of eating you can follow for life.

With cutting-edge research and delicious recipes—all of which feature fifteen to twenty net carbs—The Atkins 100 Eating Solution provides an exciting and delicious variety of food. You’ll also discover how the plan can be easily modified to fit in with most ways of eating, including vegetarian, Paleo, Mediterranean and more. For the first time ever, you’ll even learn how to modify each recipe for the Atkins 40 and Atkins 20 program. This guide is easy to use regardless of food preferences, lifestyle, or cooking abilities. This book is not about following fads or suffering for results; it is a sustainable, delicious program for everyday wellness.

As vice president of nutrition and education, Colette Heimowitz is the driving force for nutrition information at Atkins Nutritionals, Inc. She is the nutritionist face to the Atkins Community, which is dedicated to helping people reach their weight management goals. As part of this initiative, she publishes a weekly nutritionist blog, creates content devoted to educating new members about the program, and stays up to date on emerging research on human nutrition. Colette has been a guest on radio programs nationwide, as well as on television networks including CNN, Fox News, and MSNBC. She has more than twenty-five years of experience as a nutritionist and received her MSc in clinical nutrition from Hunter College of the City University of New York. For more information on Atkins, visit atkins.com.

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FLAVOR FOR ALL by James Briscione and Brook Parkhurst

(Houghton Mifflin Harcourt, 2020)

Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook

Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings.

Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.

James Briscione and Brooke Parkhurst Jare the husband-and-wife authors of four cookbooks, including the best-selling The Flavor Matrix. James is a chef and Food Network personality who hosted the award-winning digital series Man Crafted and is featured on the new Food Network Kitchen app, which offers live and on-demand cooking classes. He’s the first-ever two-time Chopped champion and regularly appears on television as a host and judge. James has appeared on Beat Bobby Flay, The Kitchen, Best Thing I Ever Ate, The Dr. OZ Show, and more. He was formerly the director of culinary research at the Institute of Culinary Education in New York City, where he led the school’s collaboration with IBM on the groundbreaking project “Chef Watson.” James and Brooke live in Pensacola, Florida and are the owners of Angelena’s Ristorante Italiano. For more on James and Brooke, please visit thecoupleskitchen.com.

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PIE CAMP by Kate McDermott

(Countryman Press, 2020)

Is Pie Camp sold out again? Here are the techniques and inspiration you need to achieve “pie confidence” at home.

Readers fell in love with Kate McDermott and her story-filled cook-book, Art of the Pie. In this new book, McDermott takes her teaching to the next level. Here she’s focused more on technique: how to decorate pastry with braided crusts, troubleshoot a custard that won’t set, create beautiful layered pies, and perfectly thicken your fruit filling. Once you have the foundations down, it’s time to mix and match crusts, fillings, and toppings. The dozen “master” recipes―from flaky to tender to cookie crumb crusts, and fruit to cream to chiffon pies―will become part of every pie maker’s repertoire and will open the door for bakers everywhere to conjure pies with self-assurance. There are gluten-free crust options for every pie, including Apple Ginger Maple Bourbon, Raspberry Peach Sunset Chiffon, Double Chocolate Banana . . . plus recipes for easy homemade ice cream and Pie-Lets for one or two

Kate McDermott is the James Beard Award–nominated author of ART OF THE PIE and HOME COOKING WITH KATE MCDERMOTT. Her Pie Camps, held nationwide, regularly sell out. McDermott, who has been featured by the New York Times, Saveur, NPR, and elsewhere, lives in Port Angeles, Washington. For more on Kate visit artofthepie.com.

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Nut Butter by Carolyn Cesario and Julie Sullivan

Over 50 Clean and Simple Recipes to Fuel a Healthy Lifestyle
(Andrews McMeel, October 2019)

From the co-founders of Portland’s Ground Up Nut Butters comes a book of delicious and easy-to-make nut butter recipes to incorporate into a healthy diet.

NUT BUTTER is a guide for those looking to make their own nut butters, as well as to incorporate more nut butter into your life in a healthy way. After making countless nut butters over the years, from some major hits (Cinnamon Snickerdoodle was a happy accident) to some, well…odder, concoctions (don’t ever make balsamic nut butter!), Julie and Carolyn share their wisdom so that you can make the perfect nut butter at home, too. All recipes will be peanut-free, gluten-free, dairy-free and refined sugar-free … but they’re so delicious that you wouldn’t even know it! You’ll come away with the tools and know-how to make your own nut butters, as well as some helpful tips and recipes on how to use nut butters in your everyday cooking. But more than that, you’ll feel less intimidated to start preparing healthy and delicious food. Food that fuels your body and makes you feel great!

Carolyn Cesario
Carolyn is the creative mastermind behind Ground Up’s delicious and unique nut butter flavors. She has cultivated her cooking skills through her travels, food blog, and her work as a freelance recipe developer. But the most inspiration came when Carolyn was diagnosed with SIBO at 26 and was forced to vastly transform her diet to one free of any additives including sugar and oil. Her homemade nut butters became her “sweet treat” and soon friends began asking for it. Soon after she met Julie, Ground Up was born where Carolyn handles all marketing, social media, and product development. Carolyn has a business degree from Babson College and a background in online marketing and digital consulting.

Julie Sullivan
Julie leads sales and partnerships at Ground Up, and as an avid athlete, nut butter is an easy sell for her! From biking to running to swimming, Julie is careful about what she puts in her body, and uses nut butter as fuel for her many adventures . Julie also oversees Ground Up’s employment training program; after working in Uganda running a similar training program for 150+ women, Julie returned to her hometown of Portland, Oregon looking to start a company that could similarly provide women an opportunity to get back on their feet. Julie has a degree in Sociology and Business from Whitworth University.

For more on Ground Up, visit grounduppdx.com.

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THE NEW PIE by Chris Taylor and Paul Arguin

(Potter, 2019)

Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top.

Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguin–winners of more than 500 awards for baking (including the 2017 Best of Show Award at the National Pie Championships)–re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha “mystery”), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you’ll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.

CHRIS TAYLOR and PAUL ARGUIN are doctors by day and pie contest winners by weekend. Self-taught and incredibly motivated, the two direct their creative energies to baking and have won more than 500 ribbons for their pies, including Best of Show in the 2017 National Pie Championship. They live in Atlanta, Georgia.

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THE SUPERFOOD ALCHEMY COOKBOOK by Jennifer Iserloh

(Da Capo Books, 2019)

THE SUPERFOOD ALCHEMY COOKBOOK shares a powerful approach to wellness. Chef and health coach Jennifer Iserloh shows how cooking like an alchemist provides a way to integrate healing practices into your everyday routine. Create dishes to:

· Boost immunity

· Reduce inflammation

· Restore and maintain gut health

· Encourage mental focus and mood balance

· Support gentle detox

These recipes bring together nature’s strongest ingredients – superfoods, adaptogens, essential oils, and healing herbs and spices – in delicious combinations that increase their healing properties. (For example, most of us know that cooking tomatoes boosts the fruits’ heart-healing lycopene, but did you know that pairing turmeric with black pepper helps the body get the most from its anti-inflammatory compounds?) Each chapter also shares simple home remedies, natural body treatments, and powerful rituals for wellness in body and soul.

A graduate of the Institute of Culinary Education, contributor to Yoga Journal and founder of the popular website Skinny Chef, Jennifer Iserloh has written and/or collaborated on a vast wealth of projects, including 50 Shades of Kale with Dr. Drew Ramsay, Elisabeth Hasselbeck’s Deliciously G-Free, Joy Bauer’s Food Cures, Jessica Seinfeld’s Deceptively Delicious and Double Delicious, Dr. Gerry Mullen’sThe Good Gut Revolutionand the Yoga Body Diet. She is also the author of The Healing Slow Cooker.

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PROVISIONS: The Roots of Caribbean Cooking by Michelle and Suzanne Rousseau

(Da Capo Books, 2018)

Caribbean food has a deeply complex history influenced by colonialism, slavery and the resulting systems put in place for slaves to feed their families on plantations. This reality resulted in a little known, but influential aspect of the cuisine, in which women became involved in all aspects of food production, from cultivating the land to preparing meals for the many who dined at their table. Although best known for its use of roots, exotic vegetables, and tropical fruit, in PROVISIONS: The Roots of Caribbean Cooking—150 Vegetarian Recipes, authors and sisters Michelle and Suzanne Rousseau expand our perspective on Caribbean food by sharing the untold stories of their innovative female ancestors who, throughout the centuries, used the ingredients and facilities that were available to them to create imaginatively flavorful and filling meals.

Michelle and Suzanne were never short on information about the history of the men in their family, but very little was known about their female line despite the profound impact that their great-grandmothers had on the family legacy and traditions, including cooking. The authors begin their work by introducing us to the women who, influenced them and their work. Their great-grandmother, Martha Matilda Briggs, was one of these women. As an independent, female black entrepreneur in the 1930’s, when women seldom worked out of the home, Martha Briggs was a culinary innovator who, after starting her career as a domestic worker, went on open her own restaurant and create one of the first patties ever sold commercially in Jamaica, the Briggs crisp crust patty, which was famous and well loved by Jamaicans from all walks of life.

The sisters explore the diverse history, ingredients and artisanal nature of Caribbean cuisine which has been shaped by techniques and dishes passed down orally, and by hand, from generation to generation. Through their narrative and visually arresting images, the sisters reveal Caribbean food to be a perfect juxtaposition of the refined and the rustic; classic dishes like roast breadfruit or steamed calalloo are often prepared in a traditional manner using vessels like coal pots or yabbas, but served on fine European china at well-appointed tables. In this vegetarian cookbook, the authors explore how, centuries before the rise of the “locavore” movement, their ancestors made full use of all the ingredients they had in their local environs, including fruits, vegetables, spices, coffee, and even rum, to create a unique and dynamic cuisine.

Sisters Michelle and Suzanne Rousseau have spent the last twenty years exploring the identity of Caribbean food from their unique vantage point as Jamaican writers, researchers, restaurateurs and food entrepreneurs. They are co-principals of Summerhouse at the Liguanea Club, a Caribbean gastropub located in Kingston Jamaica, that brings to life their signature modern heritage dining in a gracious and refined old world setting. They are also the authors of CARIBBEAN POTLUCK.

For more on Michelle and Suzanne Rousseau, please visit 2sistersandameal.com.

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Home Cooking with Kate McDermott

(Countryman Press, 2018)

“Home Cooking with Kate McDermott” is one of the best American cookbooks — of this year or any year.” – Atlanta Journal Constitution by Wendell Brock

Satisfying, mainly one-dish meals from the author of Art of the Pie

When she isn’t making pie, James Beard Award Nominee Kate McDermott has people to feed. From roasted chicken and veggies for Sunday supper to batches of hearty soup to reheat when there’s no time to cook, this practical cookbook focuses on staple recipes for people who aren’t looking for a part-time job in the kitchen. Using ingredients that can be found in any supermarket and techniques that every home cook needs, McDermott shares tasty and repeatable meals for friends and family.

Like those in ART OF THE PIE, these recipes are accompanied by moving stories―from anecdotes of single motherhood to building a home in the foothills of the Olympic mountains. Andrew Scrivani’s stunning photographs appear throughout.

For more on Kate visit artofthepie.com

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The Flavor Matrix by James Briscione and Brooke Parkhurst

(Houghton Mifflin Harcourt, 2018)

“Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of common ingredients…Professional chefs and home cooks who enjoy experimentation will welcome this insightful new approach.”
—Publishers Weekly

A revolutionary new guide to pairing ingredients, based on a famous chef’s groundbreaking research into the chemical basis of flavor.

As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix.

A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he’s created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

Celebrity chef and instructor James Briscione is the director of culinary research at the Institute of Culinary Education, lead chef on IBM’s Chef Watson project, and the first-ever two-time Chopped champion. He lives in New York City.

Brooke Parkhurst is a writer, cook, culinary instructor and mother. She is the author of Belle in the Big Apple and the co-author, with James, of Just Married & Cooking.

For more on James and Brooke, please visit thecoupleskitchen.com.

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The Alaska From Scratch Cookbook by Maya Wilson

(Rodale, February 2018)

From Alaska from Scratch blogger Maya Wilson comes a beautifully scenic cookbook celebrating Alaska and its ocean-to-table, homemade food culture.

When Maya Wilson and her three kids transplanted to Alaska in 2011, she didn’t know what to expect. But what she ended up finding was home―and she turned her love for the gorgeous landscapes and fresh cuisine into the now hugely popular blog Alaska from Scratch.

Maya’s first book is filled with 75 delicious, family-friendly recipes that are based on the seasonality of Alaska. There’s an abundance of wild berries, so summer recipes are full of them, and to get through the cold winters, she includes hearty soups and pot pies. Her recipes―sheet pan balsamic chicken, coffee chocolate chip banana bread, and Kenai cheeseburgers ―are created for busy families like hers. And of course, she incorporates plenty of the seafood Alaska is famous for: halibut poached in Thai curry, a salmon superfood salad, and local recipes like reindeer sausage and moose shepherd’s pie.

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The Healing Slow Cooker by Jennifer Iserloh

(Chronicle Books, Fall 2017)

Healing recipes–made simple with the
 ease of a slow cooker–create energy-boosting, stress-relieving, brain-sharpening meals
 that are effortless, accessible, and most
 of all–delicious.

A classically trained chef, certified yoga teacher and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among many other books.

She has also generated thousands of articles, blog posts and recipes for publications such as SELF, Health Monitor, Prevention, In Style, People, First For Women, AOL/Huffington Post, Epicurious, and Livestrong. In addition, Iserloh regularly appears on Fox News, The Today Show and other CBS and NBC network programs discussing nutrition, healthy eating, superfoods and related issues.

Beyond her books, television appearances and writings, Iserloh empowers thousands of people each day to take on a bigger role in their own health and eat more superfoods right here on SkinnyChef.com — a fountain of news, recipes and advice.

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Atkins Eat Right, Not Less by Colette Heimowitz

(Touchstone, December 2017)

Beautifully illustrated and filled with 100 whole food recipes and simple solutions for eating the foods we love in a healthier way, this brand-new Atkins guide focuses on eating right—not less—to achieve weight management goals and improve your overall health.

For more than forty years, Atkins has been a leading brand, using proven scientific research to help hundreds of thousands of people achieve weight loss and weight management goals on a lower-carb diet. But while many Americans would like to lose weight, most don’t want to adhere to a strict program.

Discovering a healthy, sustainable way of eating that you can live with beats yo-yo dieting that only leaves you frustrated and discouraged. Atkins: Eat Right, Not Less offers choices and helps you find the level of carbohydrate consumption that you will be able to sustain in Atkins’s first four-color hardcover guidebook. By making small adjustments to the foods you already eat, you can ease into a healthier lifestyle while still making a huge impact on your health and weight.

Detailed information about the popular Atkins 40 approach (a favorite of Alyssa Milano and Kim Kardashian, and one of the Most Googled Diets of 2016), and the new flexible, personalized Atkins 100, Atkins: Eat Right, Not Less also provides step-by-step directions for those of us who need a more structured program with the original Atkins 20 approach, as well as meal plans for all three levels, grocery lists, and 100 simple and delicious recipes to kick-start your new lifestyle.

As Vice President of Nutrition & Education, Colette Heimowitz is the driving force for nutrition information at Atkins Nutritionals, Inc. She is the nutritionist face to the Atkins Community, which is dedicated to helping people reach their weight management goals. As part of this initiative, she publishes a weekly nutritionist blog, creates content devoted to educating new members about the program, and stays up to date on emerging research on human nutrition. She has more than twenty-five years of experience as a nutritionist and received her MSc in clinical nutrition from Hunter College of the City University of New York.

Filed Under: Food & Wine, Self-Help & Health

Southern Girl Meets Vegetarian Boy by Damaris Phillips

Damaris Phillips is a southern chef in love with an ethical vegetarian. Growing up, greens were made with pork, and it wasn’t Sunday without fried chicken. So she had to transform the way she cooks. In Southern Girl Meets Vegetarian Boy (Abrams, October 2017), Phillips shares 100 recipes that embody the modern Southern kitchen: food that retains all its historic comfort and flavor, but can now be enjoyed by vegetarians and meat-lovers alike.

The book features Phillips’s most cherished entrees from her childhood made both with and without meat: Chicken Fried Steak becomes Chicken Fried Seitan Steak. Loaded Potato and Bacon Soup is now Loaded Potato and Facon Soup. She gives down-home side dishes a makeover by removing meat, adding interna­tional spices, and updating cooking techniques, and offers soul-satisfying, irresistible desserts that triumph over the meat-eater-versus-vegetarian divide, every time. Phillips found a way to make Southern food that everyone can enjoy, wherever they are on their culinary journey.

Damaris Phillips is a chef and the host of Southern at Heart on the Food Network. She lives in Louisville, Kentucky.

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The Malaysian Kitchen by Christina Arokiasamy

(Houghton Mifflin Harcourt, 2017)

Irresistible Malaysian recipes for the American home cook, including curries, noodle bowls, stir-fries, street foods, and more

A delicious and informal mashup of Southeast Asian and European influences, Malaysian cooking is full of flavor and easy to love. Chef and author Christina Arokiasamy brings it into the American home kitchen. This cuisine borrows from the traditions of Thailand, India, China, and Portugal for dishes as varied as Chili Prawns, Salmon Tandoori, Hainanese Chicken Rice, and Grilled Lamb with Rosemary Pesto. Christina gives recipes for authentic Malaysian favorites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern iterations, such as Wok-Fried Spaghetti with Kale. An assortment of sambals and chili sauces—simply thrown together in a blender—get you started on your way to these dishes but are so tasty and versatile you’ll find yourself using them in the rest of your everyday cooking. Vivid on-location photography takes the reader into the spice markets, coffee houses, fishing villages, and kitchen gardens that inspired each recipe.

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Rasika by Ashok Bajaj, Vikram Sunderam and David Hagedorn

RASIKA: Flavor of India (Ecco, an imprint of HarperCollins, Fall 2017)

Stories by Ashok Bajaj

Recipes by Vikram Sunderam

Co-Authored by David Hagedorn

When Washington Post dining critic Tom Sietsema placed Rasika at #1 on 2014’s Fall Dining Guide he said, “Pretty much everything on the menu at Rasika makes a strong case for falling in lust with one of the richest and most varied cuisines on the planet.” Together, James Beard Award-winning Chef Vikram Sunderam and acclaimed restaurateur Ashok Bajaj have transformed Indian cooking into a fresh, modern four-star dining experience and will showcase a hundred+ recipes in this much-anticipated cookbook.

Known for innovative dishes like palak chaat (a wispy, wafer-y pile of delicately fried spinach topped with yogurt, tamarind and bits of tomato) and black cod with honey, fresh dill, cheddar cheese and star-anise, Chef Sunderam updates traditional cooking rooted in all of India’s various regions. In addition to revealing his original spice blends in RASIKA, Chef Sunderam reinterprets popular Indian dishes with unconventional ingredients like avocados, quinoa, and bison.

The New York Times has called Askok Bajaj arguably the most successful restaurateur in Washington and Bajaj has been repeatedly nominated for James Beard Foundation’s national award for Restaurateur of the Year. Bajaj’s first award-winning restaurant, The Bombay Club, opened in 1988, shortly after he moved to America. In 1991, Bajaj opened 701 Restaurant followed by: The Oval Room (1994); Ardeo (1998); Bardeo (2001); Rasika (2005); Bibiana Osteria-Enoteca (2009); Rasika West End, a sister restaurant to four-star Rasika (2012) and nopa Kitchen+Bar (2013). In RASIKA, Bajaj tells the story of Washington D.C.’s rebirth as an urban center and provide an insider look into what it takes to serve our country’s and the world’s political elite. The Indian diaspora has already had a profound impact on literature and technology. Now a new voice promises to change how we think of international cuisine.

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Everyday Korean by Kim Sunée and Dr. Seung Hee Lee-Kwan

(Countryman Press, a division of W.W. Norton)

EVERYDAY KOREAN: Fresh, Modern Recipes for Home Cooks is the latest offering from bestselling food memoirist and cookbook author, Kim Sunée. One of the most healthy, flavorful, and versatile cuisines, Korean cooking has begun to explode on the global food scene and yet it is often misunderstood. Sunée and her co-author nutritionist Dr. Seung Hee Lee-Kwan enthusiastically seek to demystify it while celebrating both its time-honored dishes and putting their own modern twist on traditional recipes.

In EVERYDAY KOREAN, Sunée and Lee-Kwan present novel combinations of sour, spicy, and sweet flavors, showing just how much Korean cuisine has to offer to a variety of eaters, and dispelling the impression of needing a particular palate for Korean food. They introduce to readers the backbone of all Korean cuisine, jang—a flavor not found anywhere else in the world. They also show how the classic rice bowl, bibimbap can be easily adapted to satisfy the vegan, vegetarian and meat-lovers among us. They provide thoughtful instructions and backgrounds for plates dating back hundreds of years, including Royal Court Cuisine from Korea’s Joseon Dynasty. And in the section “East Meets West” they’ll serve up fusion-inspired dishes like Grilled Shrimp Po-Boy with Kimchi and Bulgogi Beef Sliders. Every step of the way, Sunée and Lee-Kwan will demonstrate how easy it is to bring bold Korean flavors into everyday kitchens.

Kim Sunée is the acclaimed author of the bestselling memoir TRAIL OF CRUMBS: Hunger, Love and the Search for Home. Born in South Korea, adopted and raised in New Orleans, and then a resident of Paris for a decade, she has experienced many sides and cultures of food, which she chose to present in her first cookbook, A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels (Andrews McMeel, 2014). She has been featured in The New York Times, Wall Street Journal, People Magazine, ELLE, and Glamour, and her writing has appeared in Food and Wine, The Oxford American, and Asian Writing and Poetry. Sunée was the founding food editor of Cottage Living and served as a food editor for Southern Living. She teaches creative writing and cooking classes. Read more about her at kimsunee.com and follow her on Instagram@kimsunee.

Dr. Seung Hee Lee-Kwan was born and raised in South Korea. She studied Korean Royal Court cuisine at the renowned Taste of Korea Research Institute and is a licensed dietician. She garnered her Ph.D in Human Nutrition from Johns Hopkins University. She currently works for the Centers for Disease Control Prevention in Atlanta as an epidemiologist. She received the Abell Award in Urban Policy for her work directing the Baltimore Healthy Carryouts, a healthy restaurant program implemented in low-income neighborhoods in Baltimore. Lee-Kwan teaches Korean cooking classes on weekends, and you can follow her creations on Instagram@Koreanfusion.

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The Mezcal Rush by Granville Greene

The Mezcal Rush: Explorations in Agave Country by Granville Greene (Counterpoint, 2017)

In pursuit of the story behind a beguiling drink, Granville Greene embarks on a journey through remote Mexican highlands to learn about the history, cultures, and traditions surrounding mezcal. In recent years the smoky flavored agave distillate has become a craft cocktail darling, rivaling even its better-known cousin tequila, and it can sell for over $100 a bottle in the U.S.

But unlike most high-end spirits, mezcals are typically produced by and for subsistence farming communities, where distillers have been swept up in a hot new trend in which they have very little voice. Greene visits indigenous villages in Oaxaca and Guerrero states, meeting maestros mezcaleros who create their signature smallbatch drinks using local plants and artisanal production methods honed through generations of mezcal-making families.

As Greene details the sights, smells, and intoxicating flavors of Mexico, he turns his eye to the broader context of impoverished villages in a changing economic and political landscape. He explores the gold-rush style surge of micro-distilled mezcals as luxury exports, and the consequent overharvesting that threatens the diversity of wild agaves, as he finds the oldest distilled spirit in the Americas at a crossroads.

Granville Greene is a graduate of The Writing Seminars at Johns Hopkins University. He has written for Outside, The New York Times, and many other publications. He lives in Santa Fe, New Mexico.

Filed Under: Food & Wine, Narrative Non-Fiction & Memoir Tagged With: ,

Notes on a Banana by David Leite

Notes on a BananaNotes on a Banana: A Memoir of Food, Love, and Manic Depression by David Leite (April 2017, Dey Street, an imprint of HarperCollins)

The stunning and long-awaited memoir from the beloved founder of the James Beard Award-winning website Leite’s Culinaria—a candid, courageous, and at times laugh-out-loud funny story of family, food, mental illness, and sexual identity.

Born into a family of Azorean immigrants, David Leite grew up in the 1960s in a devoutly Catholic, blue-collar, food-crazed Portuguese home in Fall River, Massachusetts. A clever and determined dreamer with a vivid imagination and a flair for the dramatic, “Banana” as his mother endearingly called him, obsessed over proper hair care, yearned to live in a middle-class house with a swinging kitchen door like the ones on television, and fell in love with everything French, thanks to his Portuguese and French-Canadian godmother. But David also struggled with the emotional devastation of bipolar disorder. Until he was diagnosed in his mid-thirties, David found relief from his wild mood swings in cooking, Julia Child, and a Viking stove he named “Thor.”

Notes on a Banana is his heartfelt, unflinchingly honest, yet tender memoir of growing up, accepting himself, and turning his love of food into an award-winning career. Reminiscing about the people and events that shaped him, David looks back at the highs and lows of his life: from his rejection of being gay and his attempt to “turn straight” through Aesthetic Realism, a cult in downtown Manhattan, to becoming a writer, cookbook author, and web publisher, to his twenty-three-year relationship with Alan, known to millions of David’s readers as “The One,” which began with (what else?) food. Woven throughout these stories are the dishes David loves—the tastes that led him to happiness, health, and success.

A blend of Kay Redfield Jamison’s An Unquiet Mind, the food memoirs of Ruth Reichl, Anthony Bourdain, and Gabrielle Hamilton, and the character-rich storytelling of Augusten Burroughs, David Sedaris, and Jenny Lawson, Notes on a Banana is a feast that dazzles, delights, and, ultimately, heals.

For more on David Leite please visit LeitesCulinaria.com.

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Art of the Pie by Kate McDermott

Art of the Pie(Countryman Press/W.W. Norton, October 2016)

Making pie can be as easy as pie, with recipes and lessons from a renowned teacher of the craft

“I’ve been baking pies my entire life, but making them with Kate was a liberating experience. With a pioneer spirit, she throws the textbook out the window and comes up with absolutely perfect crust filled with fruit that actually sings to you.” –Ruth Reichl

Pie-making should be simple and fun. Kate McDermott has taught this and made pies with thousands of people across the country at her Pie Camps. Her confidence comes through in every recipe, and will inspire readers to don an apron, grab a rolling pin, and get cooking. (The stunning photographs in this book won’t hurt either.) Over the years, McDermott developed more than a dozen crusts, half of which are gluten-free, and in this book she gives detailed instructions for making, rolling, and baking crusts. A pie needs filling, too, and she does not neglect a single detail when describing her ingredients, methods, and tricks for making the filling and finishing off the pie. Recipes include:

Blackberry Pie for Julia Child
The Best Peach Pie in the World
Old-Fashioned Rhubarb Pie
Art of the Pie is more than a cookbook. Kate’s rules extend well beyond pie baking: keep everything chilled, respect the boundaries, and remember to vent.

Kate McDermott is an award-winning self-taught home baker who has taught pie-making workshops to thousands across the United States. McDermott, her Art of the Pie camps, and her pies have been featured in USA Today, New York Times, Boston Globe, Real Simple, Saveur, and on NPR, among other outlets. She lives in her Pie Cottage in Port Angeles, Washington. For more on Kate go to http://artofthepie.com/.

Andrew Scrivani is a commercial and editorial photographer, food stylist, writer, and blogger. His work appears regularly in The New York Times and elsewhere. Scrivani, who lives and works in New York City, has shot 10 award-winning cookbooks.

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Eat Complete by Drew Ramsey, M.D.

EatCompleteFrom leading psychiatrist and author of Fifty Shades of Kale comes a collection of 100 simple, delicious, and affordable recipes to help you get the core nutrients your brain and body need to stay happy and healthy.

What does food have to do with brain health? Everything.

Your brain burns more of the food you eat than any other organ. It determines if you gain or lose weight, if you’re feeling energetic or fatigued, if you’re upbeat or depressed. In this essential guide and cookbook, Drew Ramsey, MD, explores the role the human brain plays in every part of your life, including mood, health, focus, memory, and appetite, and reveals what foods you need to eat to keep your brain—and by extension your body—properly fueled.

Drawing upon cutting-edge scientific research, Dr. Ramsey identifies the twenty-one nutrients most important to brain health and overall well-being—the very nutrients that are often lacking in most people’s diets. Without these nutrients, he emphasizes, our brains and bodies don’t run the way they should.

Eat Complete includes 100 appetizing, easy, gluten-free recipes engineered for optimal nourishment. It also teaches readers how to use food to correct the nutrient deficiencies causing brain drain and poor health for millions. For example:

• Start the day with an Orange Pecan Waffle or a Turmeric Raspberry Almond Smoothie, and the Vitamin E found in the nuts will work to protect vulnerable brain fat (plus the fiber keeps you satisfied until lunch).

• Enjoy Garlic Butter Shrimp over Zucchini Noodles and Mussels with Garlicky Kale Ribbons and Artichokes, and the zinc and magnesium from the seafood will help stimulate the growth of new brain cells.

• Want to slow down your brain’s aging process? Indulge with a cup of Turmeric Cinnamon Hot Chocolate, and the flavanols found in chocolate both increase blood flow to the brain and help fight age-related memory decline.

Featuring fifty stunning, full-color photographs, Eat Complete helps you pinpoint the nutrients missing from your diet and gives you tasty recipes to transform your health—and ultimately your life.

Drew Ramsey, M.D., is a psychiatrist, author, and farmer. Dr. Ramsey is an assistant clinical professor of psychiatry at Columbia University in New York and an attending psychiatrist at the New York State Psychiatric Institute. His clinical work focuses on the treatment of depression and anxiety with a combination of psychotherapy, diet and lifestyle modification, and psychopharmacology. His writing has appeared in The New York Times, The Huffington Post, The Atlantic, Prevention, and Men’s Journal, and he is the coauthor of The Happiness Diet. He lives in New York City with his wife and children.

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Eating Clean by Amie Valpone

EatingCleanSick and tired of feeling sick and tired? Need to detox and reset your body? Let Amie Valpone, creator of TheHealthyApple.com, guide you toward wellness and understanding with her eye-opening and comprehensive book, EATING CLEAN.

After suffering for a decade from a variety of ailments like Lyme Disease, C-Diff Colitis, Hypothyroidism, Adrenal Fatigue, and Leaky Gut Syndrome (to name only a few!), Amie decided to take matters into her own hands to figure out what was wrong, detox her diet and life, and heal herself. Now, she’s outlined what she’s learned from her personal struggles and years of research to help you do the same.
A compendium of valuable information, EATING CLEAN has what you need to know to fight inflammation. With the 21-Day Elimination Diet (and an accompanying 2-week detox meal plan), you’ll be able to figure out what foods are ailing you, boost your detox pathways, improve digestion, get rid of unwanted symptoms such as bloating, and more. To revamp your lifestyle one step at a time, there are also guides for cleaning out and stocking your kitchen; tips for traveling, eating out, and entertaining; and steps to detoxify your living space and personal care products.

Add to that, there are over 200 delicious, doable recipes that are vegetarian and free of problematic ingredients like gluten, dairy, soy, corn, eggs, and refined sugar, so you can create satisfying and nourishing meals that you’ll enjoy and will make you feel amazing. We’re talking dishes like Sunday Morning Blueberry Pear Oatmeal Bake, Velvety Pear and Fennel Soup, Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds, and Vanilla Bean Coconut Ice Cream. All the recipes are detox-friendly and made entirely with whole foods…no fake ingredients here! From breakfast to snacks, main entrees to condiments, and desserts to drinks, the range of recipes in this book will help you eat clean, any time of the day.

With EATING CLEAN in hand, you’re one step closer to taking charge of your health and feeling better than you ever have before.

Amie Valpone, HHC, AADP, is the Editor-in-Chief of TheHealthyApple.com. She is a chef, culinary nutritionist, professional recipe developer, food photographer, writer, and motivational speaker specializing in simple gluten-free, soy-free, and dairy-free “clean eating” recipes. Amie was able to heal herself from a decade of chronic pain and multiple ailments, including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metal and Mold Toxicity, after visiting countless doctors and the Mayo Clinic with no results. Amie cooks for a variety of clients, including celebrities and people with busy lifestyles, who enjoy healthy, organic, whole foods. Her work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, and PBS, and in Glamour, Clean Eating, SELF, Vegetarian Times, Prevention, and many other magazines and media outlets. Amie splits her time between Manhattan and New Jersey.

“Amie approaches detoxification and optimal health from a genuine place. She has struggled with toxicity and many of its health-robbing ramifications. Along the way, she’s developed a roadmap she shares in this groundbreaking book that can also help you heal your health, your weight, and your life.”—From the Foreword by Mark Hyman, M.D., nine-time #1 New York Times bestselling author

“EATING CLEAN is filled with delicious anti-inflammatory recipes and practical solutions to help reset your body and reclaim your health. Amie has the courage to share her authentic journey from chronic illness to vitality; she’s an inspiration and her contagious enthusiasm, passion and glowing energy come through every page. This book is a must-have in your anti-inflammatory kitchen.”—Frank Lipman, M.D., New York Times bestselling author of The New Health Rules

“I admire and respect Amie’s healthy approach to clean eating and love the recipes and photography in this book! A huge help for people who want to live a healthier lifestyle, but don’t know where to start.”—Gina Homolka, creator of Skinnytaste.com and New York Times best-selling author of The Skinnytaste Cookbook

“In EATING CLEAN, Amie Valpone nails the simple truth that food is at the heart of our wellbeing. As someone, much like Amie, who has struggled with conventional treatment of an Auto-immune disease, I can attest to the healing power of food. In this age of overly processed food, excessive prescription medication, and so-called quick fixes, it’s so wonderful to hear Amie’s courageous voice inspiring us to return to a cleaner, more natural way of taking control of our health!”—Seamus Mullen, award-winning chef, restaurateur, cookbook author, and wellness advocate

“Everything is changing when it comes to the health of our families. The escalating rates of food allergies, asthma, autism, diabetes, obesity and cancer are changing how we view food. EATING CLEAN is a cookbook for a healthy life! With resources, tools and a strong and gentle hand, it is a valuable resource for those on the road to recovery.”—Robyn O’Brien, analyst, mother, author of The Unhealthy Truth

Filed Under: Food & Wine, Self-Help & Health Tagged With: ,

Naturally, Delicious by Danny Seo

seoNaturallyDeliciousNATURALLY, DELICIOUS: 100 Recipes for Healthy Eats that Make You Happy is where tasty food and healthy living meet at the crossroads. Danny Seo, editor-in-Chief and Founder of the magazine Naturally, Danny Seo, has curated his favorite recipes: from DIY teas, broths and soups that energize to juices and smoothies that are worth the squeeze, along with super delicious 5 (or less!) ingredient meals and treats that use whole ingredients, smart swap outs and still give you the delectable taste you crave.

For more on Danny and the magazine, please visit dannyseo.com.

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Sugar Rush by Johnny Iuzzini and Wes Martin

Sugar_Rush— Sugar Rush is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors.

James Beard–award-winning pastry chef Johnny Iuzzini returns to basics, sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream. The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier—or more inviting.

JOHNNY IUZZINI, winner of the James Beard award for Outstanding Pastry Chef and recognized as one of the 10 Most Influential Pastry Chefs in America by Forbes, was the executive pastry chef of the world-renowned Jean Georges restaurant in New York City for ten years and also the head judge of Top Chef: Just Desserts. He currently runs his own pastry and culinary arts consulting company named Sugar Fueled Inc.

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Caribbean Potluck by Michelle and Suzanne Rousseau

CaribbeanPotluckUKCoverThroughout the centuries, the Caribbean’s warm and welcoming islands have embraced many cultures and races, adopting and adapting the traditions, cuisine and cultural norms of its new residents. As a result, Caribbean food has emerged as an intriguing fusion of different flavors and ingredients. Sister chefs Suzanne & Michelle Rousseau’s food offers a glimpse into this diversity of culture, race, and history that makes the islands of the Caribbean a fine place to savor beautiful landscapes, turquoise oceans, hot sunny days, warm sultry nights, urban cities, poverty, wealth, intoxicating music and fantastic food.

Taking a walk down memory lane from Jamaica to Trinidad and back, the sisters explore how the flavors, tastes and food memories of their childhood influenced their unique cooking style, which combines tradition with modernity. Broken down into chapters like Fetin’ Time: Pickings and Sippings; Ciao! Bella – Wicked Pasta, Island Style; Alfresco Caribbean – Grill Pan and Coal Pot Cooking; and Our Roots – Ground Provisions, Veggies and Sides, the sisters will include over 100 family recipes and classic favorites of the region alongside their own original recipe creations. Start off with a Jerked Chicken and Cashew Spring Roll, enjoy a Caesar Salad with Solomon Gundy Vinaigrette and Hardo Croutons, indulge in Mummy’s Roast Pork with Cracklin’ or go healthier with Herb Dusted Mahi Mahi Fillet in Banana Leaves and Pimento Compound Butter. A side of Rum Brown Sugar Plantain and a dessert of Matrimony Ambrosia Parfaits would end any meal well. Rounded out with an extensive pantry, glossary, and sources (including substitutes), stunning location photography and mouth-watering food shots, Papaya & Plantains is sure to be the most current and enticing bible on Caribbean food.

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My Irish Table by Cathal Armstrong and David Hagedorn

myirishtableThe debut cookbook from Cathal Armstrong and David Hagedorn featuring 130 recipes showcasing modern Irish fare, along with stories about Armstrong’s journey from Dublin to Washington, DC, and becoming an internationally recognized four-star chef, the owner of seven successful food and drink establishments, and a leader in the sustainable-food movement.

Often misunderstood, Irish cuisine is undergoing a renaissance as Ireland’s position of influence on the world stage grows, and more Irish chefs look to their homeland for inspiration. In My Irish Table, Armstrong shares a delicious collection of recipes that combines the simple, honest foods of his Irish upbringing with the classic French cooking techniques he learned as a young chef. With its moderate climate and amazing food resources, the Emerald Isle boasts beautiful produce, quality dairy, plentiful seafood, and grass-fed meats–all of which inspire Armstrong’s cooking and the connection between food and the environment reflected in his work.

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A Mouthful of Stars by Kim Sunée

amouthfulofstarsBestselling author of Trail of Crumbs and former food editor, Kim Sunée, offers up her first cookbook; a curated and personal collection of Kim’s interpretation of 80 cherished recipes and cooking discoveries from kitchens across the globe. Her culinary journey is complete with stories of adventure, poetry, as well as luscious photography of food and place.
 
A Mouthful of Stars: A Constellation of Amazing Recipes from My World Travels is a collection of Kim’s interpretation of cherished recipes and cooking discoveries from across the globe. From Tuscan crostini di fegatini and Louisiana dirty rice to the flavors of her birth country of South Korea and favorites from the ten years she spent eating and cooking in Provence and Paris, you’ll find A Mouthful of Stars in the cookbook section, but it could also be in travel or food writing. The author’s time in many lands and cooking in many kitchens has inspired this beautiful, unique, exotic, and delicious culinary journey.

From the foreword by Frances Mayes:
 
“Trail of Crumbs established Kim Sunée as an outstanding literary writer, not only about life, but about food. . . . Now, after Kim’s brilliant debut memoir, she serves forth A Mouthful of Stars. What an astonishing book. I zoomed through the pages with an increasing feeling of joy. A Mouthful of Stars is original. First, she brings to her recipes zest, energy, and a raucous spirit of fun. Second, she praises, philosophizes, and celebrates . . . She knows that ‘life isn’t worth living without friends who know how to eat the heart out of a taco.’ This sense infuses every bite. How could I help but dash to the kitchen to try Grilled Peaches Wrapped in Prosciutto, Pan-fried Peppers with Coconut and Tamarind, Roasted Cherries with Burrata, and Quick Pickled Fennel. I love her delicate balance of flavors and aromas. Is she alchemist, conjurer, poet, or cook? All of the above. Even the few classic recipes (roast turkey and pizza) include a particular Kim-twist.

A Mouthful of Stars makes a cultural leap out beyond the landscape where most cooks stir their pots. Kim’s allegiance is to a global kitchen. A citizen of the world, she’s not tied to a particular terrain. This is the future. She’s already where we’re headed. And the food,paradiso!”

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My Rio De Janeiro by Leticia Moreinos Schwartz

myrioMY RIO DE JANEIRO taps into the rich cuisine of the wildly popular tourist destination, Rio de Janeiro in Brazil. Cooking teacher and author Leticia Moreinos Schwartz is a Carioca (a person born in Rio) living in the US, and she’s eager to share her passion for her native hometown cooking, bringing you face to face with the dynamic flavors and passionate culinary personalities of Rio de Janeiro.

Rio’s cuisine is known for its casual settings and reflects various aspects of Brazilian culture. Leticia Moreino Schwartz highlights approximately 90 of Rio’s best recipes, including unforgettable petiscos (finger food), Carioca (native) home cooking, Portuguese inspired foods, and contemporary urban dishes. Organized by neighborhood, recipes include Risole de Camarão com Catupiry (Shrimp and Catupiry Cheese Turnovers) from a botequim just steps from Leticia’s family home in Leblon, Bicoito O Globo (Beach Yucca Crackers) from the beaches of Ipanema, Farfale with Salmon and Caipirinha Sauce made with fresh-caught salmon from the fish market in Buzios, Filet Oswaldo Aranha (Steak with Fried Garlic) from a restaurant near the Jardim Botanico, and Bolo de Chocolate, Castanhas e Coco (Chocolate, Brazil nut, and Coconut Cake) inspired by the nuts found in a specialty grocery store in Copacabana.

Also interspersed throughout the book are feature spreads on Leticia’s favorite places, people, recipes, and ingredients of Rio. Beautifully illustrated with colorful photography from Rio, as well as mouth-watering food photography, My Rio de Janeiro is a new, ripe territory for kitchen tourists.

Teacher and cookbook author Leticia Moreinos Schwartz is the author of The Brazilian Kitchen, which won the 2010 Gourmand World Cookbook Awards in Paris for Best Latin Cookbook. She has made numerous TV and radio appearances including The Today Show, Martha Stewart Living Radio Program, Better Homes and Gardens Better TV, and NBC’s LX TV. She is a regular guest chef on WTNH-TV, and her work has been featured in many web and print media outlets such as The New York Times, Saveur, Fine Cooking Magazine, and CT Cottages and Gardens. To see her appearances, go to www.chefleticia.com. Her articles have been featured on popular web sites such as TheDailyMeal.com and CTbites.com. Her essay It all Ends in Samba is part of a book project called Creating a Meal You’ll Love, featuring other acclaimed chefs and food writers such as Mimi Sheraton, Nick Malgieri, and Marcus Samuelsson. A student of her craft, Leticia often attends culinary conferences, workshops, and seminars, including Food Journalism with Alan Richman and Food Blogging with Steven Shaw, both at the French Culinary Institute. She is a proud and active member of IACP and NYWCA.

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Kitchen Revelry by Ali Larter

KitchenRevelryA month by month culinary scrapbook with a party twist by actress and Hollywood home cook, Ali Larter

Ali Larter is well-known for her starring roles in the hit NBC show Heroes and movies like Varsity Blues, Legally Blonde, Resident Evil, and Obsessed. What Hollywood-insiders also know about Larter is her talent in the kitchen and her famous parties for Tinseltown friends. In an instant, she can whip together fabulous Sunday brunches, superbowl parties, and her famous New Year’s nights to remember.

From her humble New Jersey roots through her travels around the world, Larter has been cooking and entertaining all her life, and now she’s eager to share her passion. In Kitchen Revelry, Larter brings us more than one hundred of her favorite recipes, including her jalapeño cheddar skillet cornbread, crab pots with lemon caper dip, lambchop lollipops, strawberry mint cake, and for thirsty revelers, her eucalyptus gin martinis. Larter’s mouthwatering recipes and inspiring party ideas are broken down by month so you can take her lead through the seasons with celebrations like an October Harvest Party, a January Detox, and a July BBQ.

Brimming with personality, beautiful and intimate photos, and Larter’s personal touch as a perfectly disheveled, sassy, classy, effortless host, Kitchen Revelry makes for a fun, refreshing cookbook and guide to entertaining.

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The Apple Lover’s Cookbook by Amy Traverso

THE APPLE LOVER’S COOKBOOK by Amy Traverso
(W.W. Norton, 2020)

Winner of the IACP Cookbook Award (Best American Cookbook)
Finalist for the Julia Child First Book Award

“The perfect apple primer.” ―Splendid Table

The Apple Lover’s Cookbook celebrates the beauty of apples in all their delicious variety, taking you from the orchard to the kitchen with recipes both sweet (like Apple-Stuffed Biscuit Buns and Blue Ribbon Deep-Dish Apple Pie) and savory (like Cider-Brined Turkey and Apple Squash Gratin). It offers a full-color guide to fifty-nine apple varieties, with descriptions of their flavor, history, and, most important, how to use them in the kitchen. Amy Traverso also takes you around the country to meet farmers, cider makers, and apple enthusiasts.

The one hundred recipes run the spectrum from cozy crisps and cobblers to adventurous fare like Cider-Braised Brisket or Apple-Gingersnap Ice Cream. In addition, Amy organizes apple varieties into cooking categories so that it’s easy to choose the right fruit for any recipe. You’ll know to use tart Northern Spy in your pies and Fuji in delicate cakes. The Apple Lover’s Cookbook is the ultimate apple companion. 110 four-color illustrations.

The Apple Lover’s Cookbook was awarded Best American Cookbook by the International Association of Culinary Professionals in 2012.

A life-long apple lover, Amy Traverso is the food editor at Yankee magazine. She lives in Brookline, Massachusetts.

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Liddabit Sweets Candy Cookbook by Jen King and Liz Gutman

Liddabit was founded with the idea that candy shouldn’t have to be such a guilty pleasure! With an abiding love for all things fresh and seasonal, the two founders set out to create candy bars, jellies, lollipops and other treats that not only taste wonderful, but support local growers and producers, thereby strengthening the community at large. Their products are delicious, unique, and made with pride. They love what we do, and believe that you can taste the difference.

Liz Gutman and Jen King befriended each other while attending the French Culinary Institute’s pastry program. Realizing a shared passion for sustainably produced, fresh, superior-quality ingredients and sweets, their talk of starting a business together became a reality in early 2009. After gaining a vendor slot at the famed Brooklyn Flea Market and garnering some early publicity, Liz and Jen are humbled and thrilled to be lucky enough to spend their time sharing their love of sweets with their unbelievably awesome customers. Liz also spent 2 years writing for the James Beard Award-winning blog Serious Eats.

Liddabit Sweets Candy Cookbook is a 2013 International Association of Culinary Professionals (IACP) Award Finalist for the Baking: Savory and Sweet Category..

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Dessert Fourplay by Johnny Iuzzini & Roy Finamore

Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.

Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.

With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.

Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.

JOHNNY IUZZINI, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.

ROY FINAMORE, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt. Watch Johnny on Top Chef Just Desserts on Bravo.

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Grow Cook Eat by Willi Galloway

From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike.

Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food.

The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.

Willi Galloway is an award-winning radio commentator and writer who lives and gardens in Portland, Oregon. She writes about kitchen gardening and seasonal cooking on her popular blog, DigginFood.com, and pens the weekly column, “The Gardener,” on Apartment Therapy’s Re-Nest blog. Each Tuesday morning, Willi offers vegetable gardening advice on Seattle’s popular NPR call-in show, Greendays. She also teaches a joint gardening and cooking class with James Beard award-nominated chef Matthew Dillon at the Corson Building in Seattle and hosts an online garden-to-table cooking show, Grow. Cook. Eat., with her husband, Jon. Willi was the West Coast Editor of Organic Gardening magazine from 2003 to 2010. The author lives in Portland, OR.

Named one of Amazon’s Top Ten Food & Wine Books of 2012.

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50 Shades of Kale by Dr. Drew Ramsey and Jennifer Iserloh

FiftyShadesofKale2What’s the sexiest handful of foliage? A fistful of Kale battles cancer, inflammation, and low moods. Get ready to trim your waistline, boost your sex drive, and banish your brain fog — it’s your turn to become intimate with kale.

50 SHADES OF KALE by Dr. Drew Ramsey and veteran cookbook author Jennifer Iserloh is a colorful, delicious, and fun cookbook with 50 decadent recipes using Mother Nature’s top super food. Chock-full of meal plans and tips for optimal kale care and preparation, 50 SHADES OF KALE compellingly makes the case for why you need to include it in your culinary repertoire now. Whether you are vegan, gluten-free, or a knife carrying meat eater, Dr. Ramsey and Iserloh will turn you on to kale.

Tongue-in-cheek introductions, gorgeous photos, and a simmering essay on kale’s health benefit, add a playful element as Dr. Drew exposes kale’s scientific side and health attributes and Jennifer highlights kale in some sinfully good recipes. From breakfast to cocktails, Kaleonnaise to Thai’d Up Roughage, readers learn fifty new pleasing ways to partner kale. Devour spicy Kalejitos, tasty Kale Chicken Enchiladas, and decadent Chocolate Kale Chip Cookies, without regret —
every dish is less than 400 calories. Before this wild collection of recipes (including vegan and gluten-free options), Dr. Drew and Jennifer provide a quick review of what actually makes kale one of the healthiest foods and is followed
by tips for optimal kale shopping and preparation. Readers also learn Ramsey and Iserloh’s simple, but vital lessons for acquiring excellent and healthful meat, eggs, and seafood.

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The Happiness Diet by Tyler Graham and Dr. Drew Ramsey

In just a few generations, the staples of the American diet have changed. We know that our food is making us unhealthy. But it’s also making us unhappy. It’s no coincidence that rates of both obesity and depression have doubled in the last decade. We are what we eat, and if it’s the Standard American Diet (or the SAD Diet), we’re priming ourselves for a lifetime of unhappiness.

While many books have examined the ways in which food impacts our physical health, The Happiness Diet is the first one to clearly elucidate the link between how we eat and how we feel. Happiness is a biological event, and in order for our brains to fire on all cylinders, they must be properly nourished. Our neurotransmitters rely on vital nutrients like manganese, B vitamins, and healthy fats to do their jobs— and if we’re feeding our brains the SAD Diet, we’re sabotaging our mental health.

In The Happiness Diet, readers will learn the simple changes that make a big difference in how they feel. With food lists, shopping tips, brain-building recipes, a Happiness Food Pyramid, and other tools, Graham and Dr. Ramsey empower readers to build a better brain and reclaim happiness.

Tyler Graham reports on health and fitness for Details magazine and has held editorial positions at O, The Oprah Magazine, Prevention, and Best Life. He lives in Brooklyn.

Drew Ramsey, MD, is an assistant clinical professor of psychiatry at Columbia University, where he specializes in the treatment of anxiety and mood disorders. He lives in New York City.

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Trail of Crumbs by Kim Sunée

Already hailed as “brave, emotional, and gorgeously written” by Frances Mayes and “like a piece of dark chocolate–bittersweet, satisfying, and finished all too soon” by Laura Fraser, author of An Italian Affair, this is a unique memoir about the search for identity through love, hunger, and food.

Jim Harrison says, “TRAIL OF CRUMBS reminds me of what heavily costumed and concealed waifs we all are. Kim Sunée tells us so much about the French that I never learned in 25 trips to Paris, but mostly about the terrors and pleasure of that infinite octopus, love. A fine book.”

When Kim Sunée was three years old, her mother took her to a marketplace, deposited her on a bench with a fistful of food, and promised she’d be right back. Three days later a policeman took the little girl, clutching what was now only a fistful of crumbs, to a police station and told her that she’d been abandoned by her mother.

Fast-forward almost 20 years and Kim’s life is unrecognizable. Adopted by a young New Orleans couple, she spends her youth as one of only two Asian children in her entire community. At the age of 21, she becomes involved with a famous French businessman and suddenly finds herself living in France, mistress over his houses in Provence and Paris, and stepmother to his eight year-old daughter.

Kim takes readers on a lyrical journey from Korea to New Orleans to Paris and Provence, along the way serving forth her favorite recipes. A love story at heart, this memoir is about the search for identity and a book that will appeal to anyone who is passionate about love, food, travel, and the ultimate search for self.

Kim Sunée is the author of the national bestseller, TRAIL OF CRUMBS: Hunger, Love, and the Search for Home (Grand Central Publishing). Trail of Crumbs was both a BARNES AND NOBLE Discover pick and a Booksense Pick, and has been translated into Korean, Chinese, and Hebrew. She has been featured in the New York Times, Ladies’ Homes Journal, People, ELLE, and Glamour.

She ate and lived in Europe for ten years and loves everything from tacos and fried chicken to a perfect terrine of foie gras. Sunée got her start as food editor at Southern Living and then worked as the founding food editor of Cottage Living magazine. Her writing has appeared in FOOD & WINE, ENTREE, The Oxford American, Cooking Light, and Asian American Poetry and Writing. Sunée has appeared several times as a guest judge on the Food Network’s IRON CHEF AMERICA. She is currently working on a cookbook/culinary scrapbook to be published by Andrews McMeel in 2013.

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The New Atkins For A New You Cookbook by Colette Heimowitz

The New Atkins for a New You revolutionized low-carb eating and introduced a whole new approach to the classic Atkins Diet, offering a more flexible and easier-to-maintain lifestyle. But there’s one thing people keep asking for: more Atkins-friendly recipes. And that’s what The New Atkins for a New You Cookbook delivers—it’s the first cookbook to reflect the new Atkins program, featuring 32 pages of full-color photographs and 200 original low-carb recipes that are:

QUICK With prep time of 30 minutes or less

SIMPLE Most use 10 or fewer ingredients

ACCESSIBLE Made primarily with ingredients found in supermarkets

DELICIOUS You’ll be amazed that low-carb food can be this fresh and tasty!

Atkins is more than just a diet—it’s a healthy lifestyle that focuses on weight management from Day 1, ensuring that once you take the weight off, you’ll keep it off for good. And The New Atkins for a New You Cookbook features recipes with a broad range of carb counts, providing the perfect plan for a lifetime of healthy eating. They include:

POULTRY, MEAT, AND SEAFOOD— more than 60 innovative ways to prepare these Atkins-friendly staples

VEGETARIAN ENTRÉES— such as Spinach-Mushroom Quiche, and even Mustardy Mac ’n’ Cheese and Tofu Pad Thai

BREAKFAST OPTIONS— go beyond scrambled eggs with low-carb versions of muffins, pancakes, scones, granola, and smoothies

DESSERT— more than 35 decadent, delicious, and totally Atkins-friendly treats, including Pistachio-Chocolate Truffles, Pineapple Upside-Down Cake, and four different kinds of cheesecake

SOUPS AND STEWS— including Thai Coconut-Shrimp Soup, Tomato Bisque, and Green Chile Pork Stew

SALADS WITH THEIR DRESSINGS— such as Mexican Avocado Salad, Orange and Goat Cheese Salad, and Curried Quinoa with Snow Peas

SANDWICHES AND MORE— like Mozzarella, Kalamata, and Tomato Panini; Sautéed Onion, Black Olive, and Goat Cheese Pizza; and Chicken Teriyaki Burgers

APPETIZERS AND SNACKS— from Baba Ghanoush and Avocado Hummus to Summer Rolls

VEGETABLES AND OTHER SIDES— including more than 30 recipes for all your favorite veggies, from green beans and sweet potatoes to zucchini, plus wild rice and other satisfying grains

Colette Heimowitz is the Vice President of Nutrition and Education at Atkins Nutritionals, Inc. She has more than twenty years of experience as a nutritionist, which includes the time she spent with Dr. Atkins as director of nutrition at The Atkins Center for Complementary Medicine.

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The New Atkins Made Easy by Colette Heimowitz

atkins2The New Atkins for a New You has helped more than half a million people successfully lose weight since its 2010 publication, backed by overwhelming research that validates the effectiveness and healthfulness of low-carb eating. But some readers want a more streamlined approach to the diet. They don’t need to understand the science; they just want to know exactly what to buy, what to eat when, and how to stay on the plan to achieve their goal weight. That’s where The New Atkins Made Easy comes in.

The New Atkins Made Easy offers everything dieters need to make Atkins work in their lives, starting on day one. It offers simple ways to make healthy eating easier—including dozens of delicious low-cook and no-cook food options, budget-friendly Atkins meal plans the whole family (even kids) will love, low-carb grab-and-go foods, and success stories from happy, healthy Atkins followers. Readers will be able to pick up this book, head right out to the grocery store for some basic supplies, and start their transformation the same day. No muss, no fuss—just rapid results. And not only will you lose weight quickly on Atkins (up to fifteen pounds in two weeks), but you’ll learn easy maintenance tips to keep it off for life.

The must-have guide for healthy low-carb eating, The New Atkins Made Easy is for the smart, weight-conscious individual who is done with “diets” and ready to make a permanent lifestyle change, one that brings unparalleled energy and lifelong health.

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The New Atkins for a New You

Think you know the Atkins Diet? Think Again. The New Atkins is…

Powerful:
Learn how to eat the wholesome foods that will turn your body into an amazing fat-burning machine.

Easy:
The updated and simplified program was created with you and your goals in mind.

Healthy:
Atkins is about eating delicious and healthy food — a variety of protein, leafy greens and other vegetables, nuts, fruits, and whole grains.

Flexible:
Perfect for busy lifestyles: you can stick with Atkins at work, at home, on vacation, when you’re eating out — wherever you are.

Backed by Science:
More than 50 studies support the low-carb science behind Atkins.

But Atkins is more than just a diet. This healthy lifestyle focuses on maintenance from Day 1, ensuring that you’ll not only take the weight off — you’ll keep it off for good. Featuring inspiring success stories, all-new recipes, and 24 weeks’ worth of meal plans, The New Atkins for a New You offers the proven low-carb plan that has worked for millions, now totally updated and even easier than ever.

About the Authors
Dr. Eric C. Westman is the Director of the Lifestyle Medicine Clinic at Duke University, the Vice President of the American Society of Bariatric Physicians, is on the editorial board of Nutrition and Metabolism and has penned articles for numerous peer reviewed publications. He is an expert in low carb diets, diabetes and obesity, and insulin resistance.

Dr. Stephen D. Phinney is a Professor of Medicine Emeritus at UC-Davis. He is on the editorial board of the American Journal of Clinical Nutrition. He has twenty-five years of clinical experience as a director of multi-disciplinary weight management programs and has contributed to books and peer reviewed articles and is an expert in low carb nutrition and metabolism, fatty acids, inflammation, and the metabolic syndrome.

Dr. Jeff S. Volek is an Associate Professor of Kinesiology at the University of Connecticut. He is an associate editor at both The Journal of Nutrition and Metabolism and the Review of Diabetic Studies. He has contributed to numerous peer reviewed publications and is an expert on low carb diets, exercise and nutrition, weight loss and dieting, and dietary supplements.

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The New Atkins for a New You Workbook: A Weekly Food Journal to Help You Shed Weight and Feel Great by Colette Heimowitz

As Vice President of Nutrition & Education, Colette Heimowitz is the driving force for nutrition information at Atkins Nutritionals, Inc. Among her responsibilities is keeping current with emerging research on human nutrition and specifically the Atkins Diet. She then “translates” that information for the general population on the Atkins website and in Atkins books. Colette is the nutritionist face to the Atkins Community, which is dedicated to helping people reach their weightloss goals. As part of this initiative, she publishes a weekly Nutritionist Blog. She is also responsible for content devoted to educating new members about the program, including introductory videos, phase-specific courses, and interactive FAQs.
Colette has been a guest on radio programs nationwide, as well as on television networks including CNN, Fox News Channel, and MSNBC. She has more than twenty-five years of experience as a nutritionist, which includes her time working with Dr. Robert C. Atkins as Director of Nutrition at The Atkins Center for Complementary Medicine in New York City. Colette received her M.Sc. in clinical nutrition from Hunter College of the City University of New York.

In addition to her daily exercise routine, which includes walking her dog, Colette relaxes by enjoying the fruits of her profession: namely, cooking and eating.

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Secrets of a Skinny Chef by Jennifer Iserloh

With recipes that deliver great taste without adding inches to the hips, Secrets of a Skinny Chef shows you how to indulge your comfort-food cravings without the guilt. In this collection of 100 recipes, America’s favorites get the “Skinny” treatment with scrumptious offerings such as Maple Apple Waffles for breakfast and 7-Minute Salmon and Scalloped Sweet Potatoes for dinner. Even for those who are dieting, desserts such as Tiramisu Parfait and Crustless Apple Pie stay on the menu.

Iserloh understands that life’s demands mean one can’t always cook dinner, so to help readers fend for themselves in the real world, she provides simple swap-outs and cheat sheets.

Jennifer Iserloh, a professionally trained chef and certified yoga teacher, believes that the essence of good health springs from your own kitchen. You can eat the foods you love by cooking them in the healthiest way to satisfy both body and soul.

She continues to share her recipes and healthy living tips in print publications such as SELF magazine, Prevention, and First for Women, on radio, and on television on programs like the Today Show, CBS, and NBC.

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The Spice Merchant’s Daughter by Christina Arokiasamy

It was the aroma. The exotic scent of spices: rich, alluring, and almost magical. A scent that would sometimes overpower the freshness in the air and sometimes subtly mingle with it to create a tantalizing bouquet. A scent that would always bring me back to my childhood.

Growing up enveloped in the aromas of her mother’s spice stall in Kuala Lumpur, Christina Arokiasamy developed an artist’s sense of how to combine and use spices in traditional and innovative ways. In The Spice Merchant’s Daughter, she shares her family’s spice secrets, expertly guiding and enticing home cooks to enliven their repertoires.

Christina weaves evocative stories of cooking at her mother’s side with real-world practical advice gleaned not only from working in professional kitchens but also from tackling the nightly task of getting a home-cooked dinner on the table for her family of four using American ingredients. She shows how easy it is to build layers of complex flavor to create 100 tempting Southeast Asian–inspired recipes, including Lemon Pepper Wings, Spicy Beef Salad, Steamed Snapper with Tamarind-Ginger Sauce, Cardamom Butter Rice with Sultanas, and Coconut Flan Infused with Star Anise. She unlocks the transformative power of homemade spice rubs, curry pastes, and sauces, as well as chutneys and pickles, enabling home cooks to bring new depth and dimension to their favorite dishes.

With lush photography and a chapter identifying and defining key pantry ingredients and aromatics, The Spice Merchant’s Daughter both inspires and empowers, awakening the senses and unlocking the alluring world of spices.

CHRISTINA AROKIASAMY, of Indian descent, was raised in Kuala Lumpur, Malaysia. She began her culinary career working in her family’s kitchen and spice stall before cooking in various Four Seasons resorts throughout Southeast Asia. Arokiasamy opened the Spice Merchant’s Cooking School in the Pacific Northwest, where she lives with her family.

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The Brazilian Kitchen by Leticia Moreinos Schwartz

The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It?s in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dend oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil’s diverse regions alongside its famous international cities? offerings. This cookbook is the product of the author’s passion for her country’s cuisine. Her aim is to bring Brazil’s favorite foods into American kitchens.

Leticia Moreinos Schwartz moved to New York in 1997, and enrolled and the French Culinary Institute where she graduated with degrees in both Culinary and Pastry Arts. She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie and Bistro.

Marriage and kids brought on a move to the suburbs of CT, where she created “Chef Leticia”, a boutique culinary company offering a wide range of services, from cooking classes to food writing to recipe development to food styling. It’s all about the love of cooking – for pleasure, and for a living.

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Substituting Ingredients by Becky Sue Epstein

Everyone has been in this predicament: you’re at home, with no time (or desire) for a trip to the store-but the recipe you’re using calls for an ingredient you don’t happen to have on hand. With this book, you’ll have a solution: substitute. In Substituting Ingredients, author Becky Sue Epstein has collected more than 1,000 easy-to-find, healthy, and cheap substitutions.

You’ll find:
– Substitutions for difficult to find items and common items you may not have on hand
– Green, nontoxic household cleaner solutions
– Less expensive ingredient options
– The best ways to measure fruits and vegetables for recipes
– Simple recipes for condiments, sauces, marinades, and spice mixtures
– Strategies to remedy too much or too little of an ingredient

“With this paperback on the shelf there’s no need for mad, midrecipe dashes to the grocery store.”
-Bon Appétit

Becky Sue Epstein is an experienced editor, broadcaster and consultant in the fields of wine, spirits, food and travel. In addition to writing books — most recently The American Lighthouse Cookbook — she is also an editor at Intermezzo Magazine, The Tasting Panel and www.PalatePress.com. She travels frequently and has lived on the East and West Coasts of the US as well as in the UK, the Middle East and Europe.

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