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Jerusalem: A Cookbook
by , Sami Tamimi

Language

English

Pages

320

Publication Date

October 16, 2012

Product Description
Customer Reviews
<p><b>A collection of 120 recipes exploring the flavors of Jerusalem from the <i>New York Times </i>bestselling author of <i>Plenty</i>, one of the most lauded cookbooks of 2011.</b><br /><br />In <i>Jerusalem</i>, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.</p>
Fermentation Made Easy! Mouthwatering Sauerkraut: Master an Ancie...
by Holly Howe

Language

English

Pages

159

Publication Date

December 03, 2018

Product Description
Customer Reviews
<h2>Want to learn how to make sauerkraut you’ll actually enjoy eating… <em>and</em> will know is safe to eat?</h2><strong><p>Do you want to improve your digestive health?</strong></p><p><strong>Has your confidence plummeted from previous fermentation attempts that were noxious-smelling or had strange things growing on them?</strong></p><p><strong>Are you are striving to raise the bar on your current sauerkraut-making process?</strong></p><p><em>Mouthwatering Sauerkraut</em> offers expert advice that takes the guesswork out of fermentation. In this book you will discover:</p><ul><li><strong>A proven step-by-step process for fermenting sauerkraut in a jar, with clear and detailed photo-rich instructions.</strong></li><li>The best salt for fermentation and how much to use.</li><li><strong>Tips to keep your ferment safe from mold and harmful bacteria. </strong></li><li>How to evaluate any batch of sauerkraut with a comprehensive Troubleshooting Guide.</li><li><strong>Easy ways to fine-tune the saltiness, crunch, and tang of any batch.</strong></li></ul><p>Whether you are 7 or 77, klutzy with a knife or a gourmet chef, you can learn to make sauerkraut.</p><h2>Why a whole book devoted to sauerkraut?</h2><p>Because learning to make sauerkraut is an inexpensive way to learn how to ferment.</p><ul><li><strong>You will master an ancient art of preservation.</strong></li><li>You won’t need to slave over a hot stove.</li><li><strong>You won’t have to buy an expensive ceramic fermentation crock.</strong></li><li>Enjoying your sauerkraut will be as simple as opening the jar and grabbing a fork.</li><li><strong>Your taste buds will delight in the rich and complex flavors of sauerkraut.</strong></li></ul><p>Holly Howe has been fermenting her own sauerkraut for close to 20 years. She runs the popular blog MakeSauerkraut!, where she has helped over 59,000 people just like you master fermentation, using just cabbage and salt. No vinegar. No starters.</p><p>Rich in gut-healing probiotics and satisfying to eat, naturally fermented sauerkraut is just the food to keep handy in your refrigerator for effortlessly adding depth of flavor to any meal.</p><h2>Scroll to the top, click the BUY NOW button, and in no time be fermenting sauerkraut you and your family will love.</h2>
INSTANT POT FOR TWO COOKBOOK: An Assortment of Mouthwatering Reci...
by Olivia Wood

Language

English

Pages

189

Publication Date

April 05, 2019

Product Description
Customer Reviews
<h3><strong><em>Would not you enjoy cooking delicious recipes, and enjoy them with your loved one?</em></strong></h3><h3><strong><em>Do you want to Master your Instant Pot to impress your partner with your great culinary skills?</em></strong></h3><h3><strong><em>Go ahead, then this book is for you!</em></strong></h3><p>★★★★★ Please note: Book is available in 2 Paperback formats - Black&White and Full Color. Choose the best for you ★★★★★</p><h3><em>You should have noticed that cooking has taken a new dimension with the introduction of Instant Pot. By cutting down on time devoted to cooking without sacrificing the delicious taste of foods in the process, this pressure cooker has allowed people around the world to prepare and enjoy delicious meals without stress.</em></h3><h3><em>However, only a couple of people are aware of the huge potentials of a pressure cooker. In this book, I will highlight the benefits of using a pressure cooker and some tips that will help you maximize the pressure cooker if you have one.</em></h3><h3><em>More so, I also provide a comprehensive list of recipes that will make cooking fun for you. The recipes are divided into different sections to cater to the different needs of cooks and individuals that are passionate about cooking.</em></h3><h3><em>The recipe covers a lot of grounds and attended to readers in the following areas:</em></h3><h3><strong><em>•          Breakfast recipes.</em></strong></h3><h3><strong><em>•          Lunch recipes.</em></strong></h3><h3><strong><em>•          Dinner recipes.</em></strong></h3><h3><strong><em>•          Snacks and desserts.</em></strong></h3><h3><em>When you are through with this book, your knowledge of pressure cookers will increase, and you can use the tip to get the best out of this amazing cooking machine.</em></h3><h3><em>In addition, you can feed two people with easy-to-make, delicious, and nutritious meals if you care to experiment with the recipes discussed in this book.</em></h3><h3><em>No matter who you are, this book is for you. Read it and increase your cooking skills.</em></h3><h3><strong><em>That’s the key to healthy living!</em></strong></h3>
Eat Clean, Play Dirty: Recipes for a Body and Life You Love by th...
by , Whitney Tingle

Language

English

Pages

240

Publication Date

April 09, 2019

Product Description
Customer Reviews
<DIV><B>“Food should make you feel sexy,” say Danielle Duboise and Whitney Tingle, founders of the popular organic nutritional program, Sakara Life. </B><BR />  <BR /><B>In their debut book, <I>Eat Clean, Play Dirty</I>, the duo delivers delicious recipes and reinvigorating rituals to achieve nutritional harmony, a way to nourish the body and feed the spirit simultaneously. It’s about saying yes to kale and to dessert; to early-morning asanas and late-night dancing. It’s about prioritizing health without making sacrifices.</B><BR />  <BR /> Since delivering their first meals by bicycle in 2012, Whitney and Danielle have changed thousands of lives across the country and garnered a long list of celebrity devotees including Gwyneth Paltrow, Jessica Alba, and Oprah. With <I>Eat Clean, Play Dirty</I>, they have gathered the vibrant, delicious dishes that clients and fans crave and make it possible to recreate the Sakara magic in their own kitchens.<BR />  <BR /> Changing the dialogue we have with our bodies and our plates, the cookbook empowers each of us to become our own chef and ultimate healer by using food as medicine. Each delicious recipe, from the Eat-the-Rainbow Wrap, Orgasmic Coconut Yogurt, Red Beet Burger, and the Everything Bagel with Garlic Schmear is designed to:<BR />  <ul><li>balance our body</li><li>heal our gut</li><li>flood our body with ample nutrients</li><li>shed excess weight</li><li>reduce inflammation</li><li>eliminate sugar cravings</li><li>balance our hormones and mood</li><li>give us the tools to create a body we love living in</li><li> </li></ul>Every recipe is backed by Sakara’s roots in nutritional science—honed over years of studying with doctors, scientists and healers of all kinds. Alongside the recipes, readers will learn about superfood ingredients from around the world, discover the phytonutrients needed for true vitality, unearth the secrets of the microbiome, and master tangible lifestyle tricks for balancing lifelong health with ultimate happiness. It’s Sakara’s signature blend of science, sexiness, irreverence, and light-filled intention.<BR /><BR /> The ultimate wellness cookbook has arrived. Celebrate abundance. Say yes to body love. And don’t forget to break some rules. <BR />  </DIV>
Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to D...
by Kathryne Taylor

Language

English

Pages

272

Publication Date

May 16, 2017

Product Description
Customer Reviews
The path to a healthy body and happy belly is paved with real food—fresh, wholesome, sustainable food—and it doesn’t need to be so difficult. No one knows this more than Kathryne Taylor of America’s most popular vegetarian food blog, Cookie + Kate. With <i>Love Real Food,</i> she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet–friendly (gluten-free, dairy-free, and egg-free) whenever possible. Her book is designed to show everyone—vegetarians, vegans, and meat-eaters alike—how to eat well and feel well. <br /><br />With brand-new, creative recipes, Taylor inspires you to step into the kitchen and cook wholesome plant-based meals, again and again. She’ll change your mind about kale and quinoa, and show you how to make the best granola you’ve ever tasted. You’ll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins; hearty green salads and warming soups; pineapple pico de gallo; healthier homemade pizzas; and even a few favorites from the blog. Of course, <i>Love Real Food</i> wouldn’t be complete without plenty of stories starring Taylor’s veggie-obsessed, rescue dog sous-chef, Cookie! Taylor celebrates whole foods by encouraging you not just to “eat this,” but to eat <i>like this. </i>Take it from her readers: you’ll love how you feel.
The Big Book of Organic Baby Food: Baby Purées, Finger Foods, an...
by Stephanie Middleberg

Language

English

Pages

296

Publication Date

October 18, 2016

Product Description
Customer Reviews
<p><strong>ORGANIC YUMMINESS FOR ALL YOUR BABY’S STAGES.</strong></p><p>This baby food cookbook is the one that does it all. Natural, organic, and irresistible recipes take your baby from infant to toddler and beyond. Ideas for purees, smoothies, finger foods, and meals abound. To top it off, you get nutritious, crave-worthy recipes to satisfy both your little one <em>and</em> your big ones.</p><p>From Sweet Potato Puree to Pumpkin Smoothies to Maple-Glazed Salmon with Roasted Green Beans, <em>The Big Book of Organic Baby Food</em> offers over 230 healthy and wholesome recipes. This baby food cookbook will serve you for years.</p><p>A baby food cookbook and more, <em>The Big Book of Organic Baby Food</em> contains:</p><ul><li><strong>Ages and Stages</strong>—Each chapter covers developmental changes and FAQs to inform your nutritional decisions.</li><li><strong>Purees, Smoothies, Finger Food</strong>—Choose from more than 115 puree recipes and over 40 smoothie and finger food ideas.</li><li><strong>Family Fare</strong>—With 70+ recipes that will please all palates, this baby food cookbook goes way beyond baby food.</li></ul><p><em>The Big Book of Organic Baby Food</em> is the only baby food cookbook to feed the growing needs and tastes of your entire family.</p>
Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems int...
by Lindsay-Jean Hard

Language

English

Pages

216

Publication Date

October 30, 2018

Product Description
Customer Reviews
<DIV><B>“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” <BR /> —Amanda Hesser and Merrill Stubbs, cofounders of Food52 </B><BR /><BR /> In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. <BR /> Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.<BR /><BR /> “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of <I>The Kitchen Ecosystem </I><BR /><BR /> “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of <I>The Vegetable Butcher</I><BR />  </DIV>
True Roots: A Mindful Kitchen with More Than 100 Recipes Free of ...
by Kristin Cavallari

Language

English

Pages

272

Publication Date

April 03, 2018

Product Description
Customer Reviews
<b>From <i>New York Times </i>bestselling author Kristin Cavallari comes a cookbook that reveals what she eats every day.</b><br /><br />In <i>Balancing in Heels</i>, Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with <i>True Roots,</i> Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy.<br /><br />So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from <i>real </i>ingredients. She wants her food to be true, as close to its natural state as possible. <br /><br />Her recipes—green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.
Classic Sourdoughs, Revised: A Home Baker's Handbook
by , Jean Wood

Language

English

Pages

194

Publication Date

November 02, 2011

Product Description
Customer Reviews
Sourdough: The Gold Standard of Bread<br />  <br /> More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. <br />  <br /> In this updated edition of <i>Classic Sourdoughs</i>, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines.<br />  <br /> Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
The Art of Simple Food: Notes, Lessons, and Recipes from a Delici...
by Alice Waters

Language

English

Pages

416

Publication Date

October 20, 2010

Product Description
Customer Reviews
<b>An indispensable resource for home cooks from the woman who changed the way Americans think about food. </b><br /><br />Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the <i>New York Times</i>. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.<br /><br /> With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, <i>The Art of Simple Food</i> is<i> </i>an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

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