A raw food diet consists of vegan dishes made without using canned, refined, or chemically processed food, or heating anything above 118°F (48°C). This means that ingredients retain key nutrients that can be otherwise lost during the cooking process. It’s also a great way to get more fruits and vegetables into your diet, and, by its nature, is low in trans fats, saturated fats, and preservatives. (more…)
Sugar Rebels is the book that fans of The Scran Line and its host and creator Nick Makrides have been waiting for! It includes Nick’s signature delicious and sometimes outrageous cupcakes, macarons, and cakes—some favourites, some new recipes—presented alongside the story of The Scran Line and Nick’s path to success as a YouTube star and role model for the LGBTQI community. It reflects his distinct approach to baking, colour, design—and life.
Nick Makrides is a YouTuber who dedicated himself full-time to his channel The Scran Line four years ago. He has a design background but also spent time in the navy—hence the name, a reference to standing in line for food (scran). Before going full-time with his channel, he worked for two years in a commercial kitchen as a pastry chef. His inspirations are Beyoncé, his grandmother, and his mother, and he considers himself an ambassador for the LGBTQI community. (more…)
Billions of people around the world consider breakfast the most important and comforting time of the day, but in recent years, the morning meal has undergone a cultural transformation. Breakfast has evolved from a basic necessity into an area of exceptional culinary innovation with the popularity of weekend brunch, all-day breakfast menus at restaurants, and the millions of breakfast hashtags that can be found on Instagram.
Breakfast: The Cookbook recognizes the rise of breakfast cuisine with an authoritative collection of 380 delicious recipes for the home cook. Written by breakfast expert Emily Elyse Miller breakfast, founder and pioneer of the global culinary series The Breakfast Club, this book contains extensive research on dishes from around the world.
The healthy recipes for these beautiful baked goods cut down on sugar or cut it out altogether, thanks to the imaginative use of natural ingredients. As a bonus, many of the recipes are also gluten-free and dairy-free.
Discover how to bake more than 70 delicious low-sugar and sugar-free recipes, including healthier versions of favourites such as carrot cake, muffins, gingerbread, and hot cross buns. Every recipe tempts with a stunning photo of the finished cake or baked good.
The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city. (more…)
Donna Kelly’s French Toast begins with simple, classic French toast recipes and takes readers on an adventure of different styles, stuffings, toppings, and techniques to turn simple breakfast bread into decadent desserts, hearty sandwiches, and even casseroles.
Recipes include Crunchy Graham Dipping Sticks and Maple Cream Syrup, Stuffed Croissant, Shrimp Croissant Casserole, Raspberry Cheesecake French Toast, Ham and Swiss Monte Cristos, Kentucky Hot Browns, Seven Layer Strawberry Torte, and many more. (more…)
Baking is as much about feeding someone’s heart and soul as it is about nourishing their body. It’s also about kindness and generosity: whether it’s a pie or a tray of cookies, baking is always meant to be shared.
The Little Island Bake Shop by Jana Roerick features a collection of 80 easy recipes designed to satisfy almost any craving. Freshly baked muffins are a perfect start to the morning, while grab-and-go cookies make delectable treats throughout the day. Looking to make celebratory occasions even more special? Jana’s signature pies and cakes are as simple to make as they are delicious. The cookbook also includes a savoury dishes designed to nourish: comforting pot pies, satisfying quiches, lamb patties, and even homemade pickles. (more…)
Tablet Magazine’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example).
The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). (more…)
Simple & Classic is a newly curated collection of the very best of Jane Hornby’s recipes from What to Cook & How to Cook It, Fresh & Easy, and What to Bake & How to Bake It, each previously published by Phaidon. The beauty of Hornby’s recipes is how easy they are to perfect—with detailed step-by-step shots and beautiful images of the finished dishes, this is destined to be the most useful cookbook on the shelf. Great value, it is released with the original price of What to Cook & How to Cook It, but packed full with the most popular recipes from all of Hornby’s books. From Paella to Roast Lamb and Rosemary Potatoes, and Chocolate Mousse with Cherries, this book covers classic and contemporary recipes with an international perspective. (more…)
Celebrated the world over for their health benefits and dynamic flavours, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen. (more…)