Related Books

Herbivoracious
Language: en
Pages: 304
Authors: Michael Natkin
Categories: Cooking
Type: BOOK - Published: 2012-05-08 - Publisher: Harvard Common Press

Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. Michael Natkin, creator of the wildly popular Herbivoracious.com, indisputably fits both of those descriptions. In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat,
Herbivoracious
Language: en
Pages: 367
Authors: Michael Natkin
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: Houghton Mifflin Harcourt

Presents more than 150 recipes for vegetarian dishes which contain a multitude of ingredients and take their inspiration from Mediterranean, Middle Eastern, and Asian cuisine.
Foods of Israel
Language: en
Pages: 64
Authors: Barbara Sheen
Categories: Juvenile Nonfiction
Type: BOOK - Published: 2011-08-19 - Publisher: Greenhaven Publishing LLC

Israeli children are less likely to have peanut allergies, partially because they are eating Bamba, which is a popular Israeli peanut snack. Serve your readers with a delectable blend of geography, history, health, daily life, celebrations, and customs of Israel. While executing authentic kid-friendly recipes, readers will learn about Israel
Cooking with Fibromyalgia
Language: en
Pages: 48
Authors: Calvin Eaton
Categories: Cooking
Type: BOOK - Published: 2013-08-15 - Publisher: Book Hub Inc

Cooking with Fibromyalgia offers simple, delicious, and healthy recipes incorporating minimal and whole ingredients for those suffering from chronic pain, fibromyalgia, and other illnesses. Throughout the book, author Calvin Eaton outlines strategies that he uses as a cook living with a chronic illness to maximize his time, energy, and resources
The Vegetarian Flavor Bible
Language: en
Pages: 576
Authors: Karen Page
Categories: Cooking
Type: BOOK - Published: 2014-10-14 - Publisher: Hachette UK

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream.