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Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please
Fifty Shades of Kale
50 Fresh and Satisfying Recipes That Are Bound to Please
Hardcover      ISBN: 0062272888

Kale gets sexy in Fifty Shades of Kale by Drew Ramsey, M.D., and Jennifer Iserloh, with 50 recipes that are mouth-wateringly delicious and do a body good.

Release yourself from the bondage of guilt and start cooking meals with the ingredients you love: meat, cheese, and yes--even butter. Nutrient-rich kale provides essential vitamins and minerals to keep you healthy, happy, and lean--so you can indulge in your most delicious desires. Whether you're a cooking novice or a real kale submissive, you will undoubtedly succumb to Kale's charms.

From Mushroom and Kale Risotto to Kale Kiwi Gazpacho, Fifty Shade of Kale offers simple ways to have your kale and eat it, too, as well as nutritional information, cooking tips, and a tutorial on kale in all her glorious shades.

Indulge your culinary passions with Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please.

The Chile Pepper Bible: From Sweet to Fiery and Everything in Between
The Chile Pepper Bible
From Sweet to Fiery and Everything in Between
Paperback      ISBN: 0778805506

Contrary to popular belief, a pepper does not need to make your eyes water or start a fire in your mouth to qualify as a chile. Chile is simply the common name for the fruit of the capsicum plant. Chiles come in a wide variety of colors, shapes and flavors.

This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through the many varieties of chiles and provides absorbing information on everything from the historical and geographic origins of chiles, information on The Scoville Scale (it measures the hotness of a chile and was invented by Wilbur Scoville), health benefits and finally, 250 delicious and inventive recipes.

From fiery Tex-Mex inspired meals to savory and sweet Thai, this collection of recipes are sure to make you a lover of all things chile

Here's just a tempting sample of the dishes that await you:

  • Appetizers like Cheese Arepas, Fresh Cucumber Kimchi, Guacamole, Indian-Style Roti are the perfect jumping off point for any dinner and sumptuous soups like Mulligatawny, Thai Coconut Chicken and Pepper Black Bean Soup bring warmth and comfort on a cold winter's day.

Chiles add their wonderful and distinctive flavor to fish and seafood and this is highlighted beautifully in Jamaican-Style Fish Cakes, Paella, Shrimp Creole, Bahia-Style Chowder. And Judith's beef and veal recipes marry beautifully with chiles -- resulting in delectable Mexican Meatballs, Chinese Beef with Orange, Beef Fajitas and Ropa Vieja.

There are also recipes for sides, fresh salsas, sambals and chutneys, not to mention sauces, marinades, dressings and condiments.

You're sure to enjoy the wealth of information and recipe in this book that's dedicated to the delights of chiles.

Ancho and Poblano Chiles
Ancho and Poblano Chiles
2nd Edition    Paperback      ISBN: 1938288297

Of all the civilizations the Spanish explorers found in the New World, the one that loved the native chile peppers the most was the Aztecs. Theirs was a culture in which the hot and tasty treats were revered almost as much as sex. Over the centuries, Aztec cookery grew and spread to become the basis for the Mexican food of today, and many Aztec dishes have lasted through the years basically unchanged. Usually, these foods were roasted, boiled, or cooked in sauces, in a legacy that Dave DeWitt, the noted Pope of Peppers, has compiled into this wonderful addition to his scintillating Pepper Pantry series.

Avocaderia: Avocado Recipes for a Healthier, Happier Life
Avocaderia
Avocado Recipes for a Healthier, Happier Life
Hardcover      ISBN: 1328497933
Innovative and wholesome recipes for living your best avo life, from Brooklyn's Avocaderia, the world's first avocado bar

New York City's buzzy all-avocado bar, Avocaderia, became an overnight success and instant global destination when it opened in early 2017 to a flurry of media attention and lines out the door. Avo-lovers come from all over the city--and the world--to sample the restaurant's healthy and unique eats that are as beautiful as they are tasty. For restaurateurs Alessandro Biggi, Francesco Brachetti, and Alberto Gramigni, the avocado isn't just a superfood packed with nutrients and heart-healthy fat--it's a versatile ingredient that gets people excited about eating well. Now readers can bring the Avocaderia experience home, whether it's to make one of the restaurant's signature dishes, like the Avo Burger, or to try their hand at inventive new offerings, like Avo Tartare.

With flavor inspiration from around the world, from Mexico to Italy to Morocco, this book offers super-delicious, clean-eating dishes that will take you beyond toast and guacamole (though the restaurant's creative interpretations on classic favorites are also included ), to satisfy every craving:

-Baked Avocado with Egg and Crunchy Parm
-Roasted Roots Farro Bowl
-Guac-Fried Tots with Pico de Gallo
-Zucchini Spaghetti with Avocado Pesto
-Avo-Lime Cheesecake

Imaginative and playful, this book delivers recipes that nourish your heart, stomach, and soul. Get ready to spread the love.
The Quintessential Kale Cookbook: Simple and Delicious Recipes for Everyone's Favorite Superfood
The Quintessential Kale Cookbook
Simple and Delicious Recipes for Everyone's Favorite Superfood
Hardcover      ISBN: 1629141895

Kale is considered one of the world's most powerful superfoods for very good reasons. It's packed with antioxidants, which help neutralize free radicals in the body, which, in turn, helps to prevent many kinds of cancer. Just one cup provides more than 100 percent of the daily value of vitamins A, C, and K, and it's low calorie, high in fiber, and fat-free. Furthermore, kale is high in iron and has a good dose of omega-3 fatty acids, which work as an anti-inflammatory and help fight arthritis, asthma, and autoimmune disorders. And to top all that off, author Julia Mueller proves that it can be delicious.
With seventy-five recipes for breakfast, lunch, dinner, snack time, and even dessert, your whole family will quickly fall in love with kale. Here's a sampling of the recipes included:

- Blackened salmon with garlicy Cajun kale
- Butternut squash and kale chili
- Cauliflower and kale yellow curry
- Grilled kale, peach, and corn salad with basil honey balsamic vinaigrette
- Indian chickpea stew with kale
- Roasted beet, walnut, and kale pesto
- Sausage, fennel, and kale soup
- Saut ed shrimp and kale tacos with pineapple, corn, and kale salsa
- Savory cheesy kale pancakes
- Shrimp, artichoke heart, sun-dried tomato pesto pizza
- Turkey sliders with caramelized onions, saut ed kale, and blue cheese

Each recipe is paired with a gorgeous full-color photo, making this not only a great cookbook, but a beautiful one as well. Whether you're an experienced chef, or just trying it out for the first time, Let Them Eat Kale is an invaluable resource for a delicious, healthy kitchen.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
River Cottage Veg: 200 Inspired Vegetable Recipes
River Cottage Veg
200 Inspired Vegetable Recipes
1st Edition    Hardcover      ISBN: 1607744724

A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series.

Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice.

In this lavishly illustrated cookbook, you'll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables--from delicate springtime asparagus to wintry root vegetables--permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.
Vegetable of the Day
Vegetable of the Day
Hardcover      ISBN: 1616284951

In this illuminating collection, you'll find a different vegetable dish for every day of the year. Rustic and elegant, simple and complex, classic and contemporary, these 365 recipes will inspire you to put seasonal vegetables on every menu.

From tomato-topped bruschetta in summer to creamy scalloped potatoes in winter, roasted asparagus in spring to maple-glazed acorn squash in fall, there are hundreds of recipes here to tempt both the cook and the diner. Whether a weeknight supper or a special-occasion dinner, every dish from January to December focuses on what is fresh, seasonal, and delicious.

Bursting with color, texture, and flavor, vegetables reflect the changing seasons better than any other type of food. In spring, such brightly flavored dishes as new potatoes with peas or grilled artichokes with lemon aioli are welcome after the cold months of winter. Come summer, menus regularly fill with golden corn fritters or puffy corn souffl s, saut ed or grilled red and yellow sweet peppers, and tomatoes in countless guises. When the cool days of autumn set in, cooks slip winter squashes into the oven and stir mixed-vegetable braises on the stove top. With the advent of winter, dishes such as Brussels sprouts with chestnuts, creamy scalloped potatoes, and braised fennel with saffron become candidates for the season's holiday tables.

Williams-Sonoma Vegetable of the Day brings together 365 seasonal recipes, one for every day of the year, in this attractive, practical volume. Each of the 12 chapters opens with a colorful monthly calendar that provides an at-a-glance view of the dishes included. From January to December, you'll find recipes that suit every occasion, from a weekday family supper or a summer backyard barbecue to a celebratory dinner, and that fit every schedule, from quick saut s to slow braises. Each recipe is accompanied with a note that might describe seasonings or unusual ingredients or offer serving suggestions, ideas for variations and garnishes, or other helpful tips. Many of the recipes are illustrated with full-color photographs to guide you as you cook.

But vegetables are more than just great seasonal markers. They are also nutrition superstars, and we all know that we should be eating more of them. This book is packed with inspired recipes that promise to help you do just that. It will encourage you to try vegetables that you have always passed up because you didn't know how to prepare them, and it will give you new ideas on how to cook old favorites. So, go ahead and open this year-long celebration of vegetables and start cooking.
The Greenprint: Plant-Based Diet, Best Body, Better World
The Greenprint
Plant-Based Diet, Best Body, Better World
1st Edition    Hardcover      ISBN: 1984823108
New York Times bestselling author and CEO of 22 Days Nutrition, Marco Borges introduces one of the most inclusive, practical, and revolutionary plant-based lifestyle plans - The Greenprint. By following its 22 proven effective guidelines, you will shift your mindset, improve your health, lose weight, and impact the planet for the better.

Accessible and easy-to-follow, The Greenprint is a movement to embrace your absolute best and healthiest life. Through his more than two decades of experience working with clients, including some of the world's biggest celebrities, and spearheading exercise and nutrition research, Borges developed the groundbreaking 22 Laws of Plants, which he's determined are the most important plant-based diet, exercise, and lifestyle secrets for losing weight, increasing energy, boosting metabolism, and reducing inflammation, not to mention helping minimize your carbon imprint to help the planet. The Greenprint outlines three simple, step-by-step plans to implement the 22 Laws into your life, depending on where you are on your journey. Whether you are ready for a gradual shift or excited to tackle them all full-on, in just weeks you will be on your way to a healthier, cleaner approach to eating that includes plenty of whole grains, bountiful veggies, legumes, nuts and more. You'll also find meal plans, more than 60 delicious recipes, countless tips, and inspirational stories to help you along the way. Take control of your diet, create your own Greenprint and forever alter your weight, your health and the planet.
Lemons: A Country Garden Cookbook
Lemons
A Country Garden Cookbook
Hardcover      ISBN: 0002551659

Beautifully designed and exquisitely photographed, this unique series showcases sensational recipes that exhibit the wonderful versatility of fruits and vegetables, fresh from the garden or greengrocer's basket.

Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden
Mr. Wilkinson's Vegetables
A Cookbook to Celebrate the Garden
1st Edition    Hardcover      ISBN: 157912934x
This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes.

Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available.

The recipes in Mr. Wilkinson's Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene's Tzatziki, or Smoked Tomato and Goat's Curd Goug (c)s, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson's vegetables are the stars.

With beautiful photography and vintage illustrations, the book is both timely and timeless.

Praise for Matt Wilkinson and Mr. Wilkinson's Vegetables

"Matt Wilkinson makes you look at vegetables differently This book. . . will leave you eager to prepare one of his many delicious recipes." -- Eric Ripert, chef of Le Bernardin

"I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether you're eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson's Vegetables, you can taste the admiration he has for all Mother Nature has to offer." -- Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates

"Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty." -- David Chang, chef/founder of Momofuku

"This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and it's one I'll revisit often." -- Lukas Volger, author of Vegetarian Entrees that Won't Leave You Hungry

"I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson." -- Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010

"This book hits home for me The way it's organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to " -- Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation