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Hemphill Ian: How to Add Flavor

How to Add Flavor

An Introduction to Spices and Herbs

An irresistible celebration of veg-forward Middle Eastern- and Mediterranean-inspired&nbsp;recipes guaranteed to bring fresh flavors and liven up your table, from the beloved TV personality, cookbook author, and creator of Eden Eats. For Eden Grinshpan, everyday cooking means saying yes to more shareable and delicious dishes, more veggies, and more fun in the kitchen. Tahini Baby invites you into Grinshpan’s world and offers her joyful, playful, and always forgiving approach to Middle Eastern− and Mediterranean-inspired meals. Packed with layers of tangy, tart, rich, and creamy ingredients, especially Grinshpan’s #1 fave (tahini!), these dishes lend themselves to endless mixing and matching. &nbsp;&nbsp;&nbsp;&nbsp;From noshes and breakfast to hot new sides and boss veg, in addition to condiments, dips, and pickles that add pops of flavor, these dishes will bring ease and next-level tastiness to any and every meal. Try the Eggplant Schnitzel drizzled with Garlicky Tahini, mop up the Lemon-Braised Leek Masabacha with Za’atar Laffa, and enjoy Harissa-Roasted Cauliflower with a flavor-packed Preserved Lemon Toum. Simple-to-make desserts such as Strawberry Rhubarb Rose Tahini Crumble and Sage-Honey Semifreddo round out the perfect, satisfying dinner—or midday snack. Whether you’re throwing together a casual gathering, putting together a lunch or brunch of made-in-advance components, or feeding a family, Grinshpan’s approach to cooking is happy-making, versatile, and always guaranteed to wow.

An irresistible celebration of veg-forward Middle Eastern- and Mediterranean-inspired&nbsp;recipes guaranteed to bring fresh flavors and liven up your table, from the beloved TV personality, cookbook author, and creator of Eden Eats. For Eden Grinshpan, everyday cooking means saying yes to more shareable and delicious dishes, more veggies, and more fun in the kitchen. Tahini Baby invites you into Grinshpan’s world and offers her joyful, playful, and always forgiving approach to Middle Eastern− and Mediterranean-inspired meals. Packed with layers of tangy, tart, rich, and creamy ingredients, especially Grinshpan’s #1 fave (tahini!), these dishes lend themselves to endless mixing and matching. &nbsp;&nbsp;&nbsp;&nbsp;From noshes and breakfast to hot new sides and boss veg, in addition to condiments, dips, and pickles that add pops of flavor, these dishes will bring ease and next-level tastiness to any and every meal. Try the Eggplant Schnitzel drizzled with Garlicky Tahini, mop up the Lemon-Braised Leek Masabacha with Za’atar Laffa, and enjoy Harissa-Roasted Cauliflower with a flavor-packed Preserved Lemon Toum. Simple-to-make desserts such as Strawberry Rhubarb Rose Tahini Crumble and Sage-Honey Semifreddo round out the perfect, satisfying dinner—or midday snack. Whether you’re throwing together a casual gathering, putting together a lunch or brunch of made-in-advance components, or feeding a family, Grinshpan’s approach to cooking is happy-making, versatile, and always guaranteed to wow.

Bright, Everyday Recipes That Happen to Be Vegetarian

Tahini Baby

The most authoritative (and delicious) book on cooking with cannabis ever published

The most authoritative (and delicious) book on cooking with cannabis ever published

A Cannabis Cookbook

How to Eat Weed and Have a Good Time

the brand-new cookbook from the author of Baan

Siam

Immerse yourself in the vibrant flavors of Mexico with Sabor y Fuego: The Art of Mexican Salsa. With more than 50 authentic salsa recipes and meal ideas, this cookbook offers a rich exploration of Mexico's beloved culinary traditi

The Art of Authentic Mexican Salsa

Sabor y Fuego

Provecho is the book for every cook who's wasted countless hours finding legitimate Mexican recipes online. It's a fun and accessible hardback guide to tacos and Mexican food written by Daniella Guevara Munoz, the only cook in Australia with the authority and insight to tell the story just right. Daniella delivers tips, tricks and 120-plus recipes, and shares stories, cooking equipment insights and an essential pantry list, making it easy for home cooks of any level to connect with real Mexican food with confidence.Chapters include:<ul><li>Lo basico: Essentials, including salsas, corn chips, tortillas, blistered chillies, refried beans</li><li>Desayunos: Breakfast, including chilaquiles, huevos rancheros, mole eggs</li><li>Sopas y caldos: Soups, including bread soup, tortilla soup, poblano chilli soup, Yucatan-style chicken soup</li><li>Antojitos, garnachas y entradas: Snacks and starters, including guacamoles, chipotle dry pasta, mushroom chorizo gordita, quesadillas fritas, fish ceviche with mango and avocado</li><li>Tacos, tostadas y tortas: Tacos, tortillas and loaded rolls, including stuffed jalapeño chillies taco, pickled pork skin tostadas, sterak and cheese torta</li><li>Platos fuertes y guisados: Mains, including Swizz enchiladas, slow cooked short rib in tomatillo, chicken mole, traditional meatballs, pork loin in adobo</li><li>Dulce: Desserts, including cheese flan, tres leches cake, chocolate ice cream, sugar skulls, churros</li><li>Bebidas: Drinks, including hibiscus water, rice milk, hot chocolate, margarita, paloma</li></ul>This glorious food, shot by internationally acclaimed photographer Simon Bajada, is for anyone who craves authentic Mexican flavors.

Provecho: Real Mexican Food at Home

"Joanne Molinaro is everyone's favorite storytelling vegan cook. On her platform, The Korean Vegan, she's known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it's a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home. As Joanne likes to say, she loves to "veganize" Korean cuisine and "Koreanize" everything else. This book is a tribute to all the food influences that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband's Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food"--

Joanne Molinaro, author of the New York Times Bestselling and James Beard Award Winning Korean Vegan Cookbook, returns with fresh new dishes with Korean twists Joanne Molinaro is everyone’s favorite storytelling vegan cook. On her platform, The Korean Vegan, she’s known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it’s a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home.&nbsp; As Joanne likes to say, she loves to “veganize” Korean cuisine and “Koreanize” everything else.  This book is a tribute to all the culinary inspirations that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband’s Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food.

Recipes and Stories from My Kitchen

The Korean Vegan: Homemade

A Practical Guide to Growing, Preparing, and Using Herbal Remedies

The Essential Home Apothecary Handbook

Twelve Food Facts That Everybody Needs to Know

What Your Doctor Isn't Telling You About Food

Chef Katie Reicher of San Francisco's legendary Greens Restaurant shares 120+ plant-based recipes inspired by cultures from around the world. Using seasonal ingredients for maximum flavor, Chef Reicher shows how to make vegetables the hero of any dish.

A Collection of New Recipes from the Iconic San Francisco Restaurant

Seasons of Greens

Say goodbye to boring salads with 100 unbelievably delicious plant-based recipes&nbsp;from Danielle Brown, the bestselling author of HealthyGirl Kitchen. Life-Changing Salads is more than just a cookbook—it’s your ultimate guide to creating satisfying, plant-based salads that you'll crave. From crunchy chopped salads to cozy warm bowls, hearty salad wraps, quinoa powerhouses, and even no-lettuce salads (perfect for meal prep), every salad situation is covered! &nbsp; With creative recipes like the spring roll salad and the Caesar pasta salad, you’ll never feel stuck in a salad rut again. Discover how to create creamy, indulgent dressings using nondairy yogurt or hummus, whip up nutrient-packed superfood blends, and master satisfying textures using nuts and seeds—all without compromising on flavor. &nbsp; Whether you’re new to plant-based eating or simply looking to level up your salad game, Life-Changing Salads will inspire you to make these vibrant, nutrient-dense meals a staple in your kitchen. With over 100 recipes for irresistible salads and essential dressings, this is the only salad guide you’ll ever need. Let’s get chopping!

Say goodbye to boring salads with 100 unbelievably delicious plant-based recipes&nbsp;from Danielle Brown, the bestselling author of HealthyGirl Kitchen. Life-Changing Salads is more than just a cookbook—it’s your ultimate guide to creating satisfying, plant-based salads that you'll crave. From crunchy chopped salads to cozy warm bowls, hearty salad wraps, quinoa powerhouses, and even no-lettuce salads (perfect for meal prep), every salad situation is covered! &nbsp; With creative recipes like the spring roll salad and the Caesar pasta salad, you’ll never feel stuck in a salad rut again. Discover how to create creamy, indulgent dressings using nondairy yogurt or hummus, whip up nutrient-packed superfood blends, and master satisfying textures using nuts and seeds—all without compromising on flavor. &nbsp; Whether you’re new to plant-based eating or simply looking to level up your salad game, Life-Changing Salads will inspire you to make these vibrant, nutrient-dense meals a staple in your kitchen. With over 100 recipes for irresistible salads and essential dressings, this is the only salad guide you’ll ever need. Let’s get chopping!

100 Plant-Based Salads and Dressings Beyond Your Wildest Greens (HealthyGirl Kitchen)

How to Add Flavor

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