Joshua McFadden’s first book, the James Beard Award-winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavour and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts.
McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.
The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.
In The Green Kitchen, bestselling authors David Frenkiel and Luise Vindahl share over 100 vegetarian recipes for the family favourites which feature in their own kitchen every day of the week.
From quick, delicious weekday breakfasts and dinners, to more elaborate meals for weekend celebrations, this is food that will make you look and feel great.
Start with the staples such as Big-batch Tomato Sauce, Rice Crêpe Batter and Lazy Lentils and you’ll have the building blocks for some standout meals throughout the week. The weekend recipes are delightfully uncomplicated: from Lemon Ricotta Lasagne and light yet indulgent Va-va-voom Donuts.
The Green Kitchen sets a new standard in modern and inspiring vegetarian and gluten-free recipes. (more…)
Apple Cannoli, Acorn: Vegetables Re-Imagined: Seasonal Recipes from Root to Stem by Shira Blustein and Brian Luptak. Photography by Gabriel Cabrera.
From practical to playful, inspired recipes that reveal the hidden potential of plants
At the award-winning restaurant, The Acorn, plants are celebrated: explored, enhanced, coaxed with creativity, and dressed for a night of being the center of attention and the phenomenal focus of every plate. In their first cookbook, Shira Blustein and Brian Luptak—The Acorn’s owner and chef—share their truly unique recipes, highlighting the endless possibilities that come when cooking with the seasonal and wild-crafted ingredients gifted to us by nature. Defying categorization, with dishes that are anything but predictable, this cookbook will leave even the staunchest of meat-eaters satisfied.
The recipe chapters are structured by season, with an Essentials chapter at the start of the book—full of pickles, vinegars, oils, and plant-based alternatives—and a Cocktails chapter at the back. All the recipes are broken into components, and range from the simple but sublime Spring Radishes with Ashed Spring Onion Almond Sauce, Fried Garlic Scapes or Stinging Nettle Soup, to the intriguing Fried Zucchini Blossoms with Fermented Zucchini Purée and Apricot Chili Sauce, Smoked Caramelized Parsnip and Potato Pâté, or Squash and Chanterelle Gnocchi. And the recipes focus on minimizing waste and maximizing the potential of each plant—as the stems of one recipe become the pickled star of another.
Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss. With fit-for-real-life chapters like “The Freezer Is Your Friend,” “That One Shelf in the Back of Your Pantry,” and “Who Does the Dishes?” (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.
All the signature Ottolenghi touches fans love are here–big flavours, veggie-forward appeal, diverse influences–but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you’ve got to hand–that last can of chickpeas or bag of frozen peas–without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za’atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.
Creamy Vegetable Korma, The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home by Dan Toombs. Photography by Kris Kirkham.
The Curry Guy Bible brings together 200 of Dan Toombs’ classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeouts and food stalls.
Fans of The Curry Guy love his recipes because they *really* work. For the first time, Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won’t find anywhere else.
Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.
The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home is available at Amazon.com and Indigo.ca. (more…)
Pumpkin and Blue Cheese Galettes, All Day Baking: Savoury, Not Sweet by Michael James with Pippa James. Photography by Lisa Cohen.
For every two lovers of sweet baked treats, there is at least another who will take the gruyère gougère or the curry pastie every time, thank you. All Day Baking: Savoury, Not Sweet is a baking cookbook—at last—for them.
Its mission is to deliver comforting, inventive and wholegrain-forward ideas for pies, sausage rolls, pasties and myriad other mostly pastry-based recipes, alongside gutsy accompaniments that equip the reader with the tools to transform delicious bakes into nourishing any-time-of-day meals.
Author Michael James is a Michelin-restaurant chef by training who was drawn early to the art, precision, and satisfaction of baking. In All Day Baking, his second book, he turns his attention to the pasties of his UK childhood, the pies he creates today for his young family, and the quiches, sausage rolls, palmiers and galettes that have earned him a cultish following around the world. As well, he delivers a master class in pastry—from puff to rye to vegan and gluten-free—gifting readers a foundation knowledge that sets them on a path to their own freewheeling baking adventures. (more…)
Golden Root Vegetable Potpie. Antoni: Let’s Do Dinner by Antoni Porowski with Mindy Fox. Photography by Paul Brissman.
Let’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.
Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining.
Antoni shows how to crank the flavour, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.
Fried leftover rice with kimchi, One-Bowl Meals: Simple, Nourishing, Delicious by Maria Zizka. Photography by Erin Scott.
Whether for breakfast, lunch, or dinner, and complete with protein, fresh fruits or vegetables, and grains, a one-bowl meal checks all the boxes—delicious, nourishing, casual, filling, seasonal.
And in the hands of Maria Zizka its possibilities are even more exciting, with thirty brilliant combinations organized by base—oatmeal, chia, or yogurt for breakfast, and grains, noodles, or greens to build mains.
Plus, there are tips, tutorials, and substitution rules of thumb throughout, including how to customize your bowl to make it vegan, gluten-free, or protein-forward.
It’s all about mastering the five steps to building a bowl:
Start with a base
Include a protein
Consider a sauce
Add a couple of toppings
Garnish with something crunchy or bright
Get ready to create your own complete meal in a bowl.
Celebrating all the ways to grill green, this mouthwatering, groundbreaking cookbook from “America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable.
How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes.
Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon.