{"title":"Cooking - Specific Ingredients - Vegetables","description":"","products":[{"product_id":"life-changing-salads-100-plant-based-salads-and-dressings-beyond-your-wildest-greens-healthygirl-kitchen-9780593961834","title":"Life-Changing Salads: 100 Plant-Based Salads and Dressings Beyond Your Wildest Greens (Healthygirl Kitchen)","description":"\u003cb\u003eSay goodbye to boring salads with 100 unbelievably delicious plant-based recipes from Danielle Brown, the bestselling author of \u003ci\u003eHealthyGirl Kitchen.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003ci\u003eLife-Changing Salads\u003c\/i\u003e is more than just a cookbook--it's your ultimate guide to creating satisfying, plant-based salads that you'll crave. 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Let's get chopping!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Danielle Brown\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e DK Publishing (Dorling Kindersley)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/29\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.85lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593961834\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDanielle Brown\u003c\/b\u003e is a New York Times bestselling author and the founder and CEO of the wildly popular plant-based lifestyle brand, HealthyGirl Kitchen. 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Known for her relatability, raw sincerity, goofiness, and big, bold veg-forward cooking, Grinshpan earned her culinary degree at Le Cordon Bleu in London and subsequently traveled and ate her way across Europe, India, Southeast Asia, and of course Israel, where she spent summers growing up. This exploration resulted in her culinary travel show for the Cooking Channel, \u003ci\u003eEden Eats\u003c\/i\u003e, which she produced and hosted. She then went on to host television shows such as \u003ci\u003eLog On \u0026amp; Eat with Eden Grinshpan\u003c\/i\u003e and \u003ci\u003eTop Chef Canada\u003c\/i\u003e. 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Joshua McFadden's guide excels at both. These are recipes that every last relative around your holiday table would use because they're umami-rich and can be made on a weeknight.\" \u003cbr\u003e --\u003ci\u003eUSA Today\u003c\/i\u003e, 8 Cookbooks for People Who Don't Know How to Cook\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"If you're finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.\" \u003cbr\u003e --Epicurious \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [\u003ci\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.\" \u003cbr\u003e\u003cb\u003e\u003ci\u003e--Lucky Peach\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Joshua McFadden, chef and owner of renowned trattoria Ava Gene's in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eSix Seasons\u003c\/i\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons--an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat--grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Joshua McFadden\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/02\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 384\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.34lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.40h x 7.90w x 1.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579656317\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 04\/03\/2017\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/15\/2017 pg. 102\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 11\/28\/2017\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJoshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world--helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua's first book, \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, \u003ci\u003eGrains for Every Season: Rethinking Our Way with Grains\u003c\/i\u003e, was a James Beard Award finalist in 2021. 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Author Ellen Zachos shares her considerable expertise, acquired over decades of foraging in every part of North America. She offers clear, concise descriptions of edible wild plants, in addition to any potential lookalikes, as well as critical information about proper harvesting, processing, and cooking. Zachos has curated the plant selection to include only the 40 most common, most delicious edible plants, ranging from black walnuts and juniper berries to elderflowers, burdock, fiddlehead ferns, lambsquarter, wild garlic, sunchokes, and many more. With Zachos's expert advice and easy-to-follow guidelines, readers will be confident in identifying which plants they can safely eat and which ones they should definitely avoid. 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It is \u003ci\u003estunning\u003c\/i\u003e.\" --Drew Barrymore \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Join actress, activist, and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author Pamela Anderson on a deeply personal culinary journey that harmonizes style, compassion, and the pleasures of plant-based cooking--\"a gift to all families\" (\u003ci\u003eBooklist\u003c\/i\u003e) \u003cp\u003e\u003c\/p\u003e In a career spanning fame and activism, Pamela Anderson has ventured from a humble upbringing to the forefront of Hollywood--and has always been a passionate cook and gardener. Now, she invites you into her kitchen to share 80 delicious recipes that nourish the soul. \u003cp\u003e\u003c\/p\u003e This cookbook began as a box of recipe cards: a housewarming gift for her sons inspired by homegrown traditions and world travel. 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Discover meals like: \u003c\/p\u003e\u003cp\u003e- Mangú Power Bowl with Crispy Adobo Chickpeas and Onions, \u003c\/p\u003e\u003cp\u003e- Peach Upside-Down Baked Oatmeal, \u003c\/p\u003e\u003cp\u003e- Spicy Peanut Shaved Brussels Sprout Salad, \u003c\/p\u003e\u003cp\u003e- Tofu Tinga Tacos, \u003c\/p\u003e\u003cp\u003e- Wholesome Date and Pistachio Cookies, \u003c\/p\u003e\u003cp\u003e- Dominican Sofrito, \u003c\/p\u003e\u003cp\u003e- And so much more! \u003c\/p\u003e\u003cp\u003eWith recipes that are both nostalgic and innovative, delicious and nutritious, flavorful and filling, Perez will reshape how you eat, one dish at a time, and help you turn the kitchen into your Zen space.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Catherine Perez\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e HarperOne\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/13\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.96lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.38h x 7.51w x 0.95d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780063322578\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/15\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003ePerez, Catherine:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eCatherine Perez \u003c\/strong\u003eearned a master's degree in Human Nutrition at Drexel University and has worked as an outpatient cardiology dietitian, a grocery store dietitian, corporate dietitian, and virtual nutrition counselor. 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Poppy includes all the most-loved potato dishes alongside mouth-watering international classics (think \u003cb\u003elatkes\u003c\/b\u003e, \u003cb\u003edauphinoise\u003c\/b\u003e and \u003cb\u003epatatas bravas\u003c\/b\u003e), and even some old-school favourites (hello, \u003cb\u003epotato smiles\u003c\/b\u003e), not to mention a whole chapter dedicated to her \u003cb\u003esensational 15-hour potatoes\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eAcross 101 recipes, Poppy shares her top tips and tricks for cooking with different methods and flavours to give you THE book you need to raise your spud game and cook like the Potato Queen herself.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Poppy O'Toole\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Appetite by Random House\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/15\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.80h x 7.60w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780525612964\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 04\/21\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eMichelin-trained internet sensation Poppy O'Toole created her social media profile, Poppy Cooks, after losing her kitchen job during the pandemic. Known for creating easy-to-follow recipe tutorials, Poppy currently has over 4M followers on TikTok. \u003cp\u003e\u003c\/p\u003eFollowing almost a decade in professional kitchens, Poppy launched her debut cookbook \u003ci\u003eThe Food You Need\u003c\/i\u003e in 2021, which received praise from the likes of Nigella Lawson, Rukmini Iyer and the Daily Mail, who called her the \"millennials answer to Delia Smith\". Poppy has been featured across British media like \u003ci\u003eThe Times\u003c\/i\u003e (\"The poster girl for TikTok cooks\"), \u003ci\u003eThe Telegraph\u003c\/i\u003e (\"A first class enabler\"), \u003ci\u003eDaily Mail\u003c\/i\u003e, \u003ci\u003eObserver\u003c\/i\u003e and \u003ci\u003eGuardian\u003c\/i\u003e (\"one of the ascendant stars of TikTok\"). 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With the right recipes, you will want to eat salad for every meal and never get bored. \u003cp\u003e\u003c\/p\u003e By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes--such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad--are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. \u003cp\u003e\u003c\/p\u003e For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. \u003ci\u003eSalad Freak\u003c\/i\u003e is not just about eating to feel good; it's about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIncludes color photographs\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jess Damuck\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Abrams Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/29\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.48lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 7.50w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419758393\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 03\/07\/2022\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJess Damuck\u003c\/b\u003e has worked with Martha Stewart for the past decade as a food editor, producer, food stylist, and personal salad maker, including on VH1's \u003ci\u003eMartha and Snoop\u003c\/i\u003e\u003ci\u003e'\u003c\/i\u003e\u003ci\u003es Potluck Dinner Party\u003c\/i\u003e. 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Whether you're a lifelong health-and-fitness enthusiast, someone coping with specific health challenges, a person trying to get more protein or go more plant-based, a busy parent juggling responsibilities, or a young adult learning to make more informed food choices, this book makes healthy eating effortless and fun. \u003cp\u003e\u003c\/p\u003eJoin Dr. Nina on a journey to rebuild your relationship with food, embrace the joy of salads, and achieve optimal wellness.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Nina Cherie Franklin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Fair Winds Press (MA)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/29\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 176\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.05lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.40w x 0.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780760396773\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 06\/09\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eNina Cherie Franklin, PhD\u003c\/b\u003e, is a renowned healthy living coach and globally recognized wellness expert celebrated for her transformative approach to nutrition and lifestyle. 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Her mission is to inspire small, sustainable diet and lifestyle changes through salad making and her trademarked \"Build Your Bowl\" system, fostering healthier, happier relationships with food. \"That Salad Lady\" aims to boost people's eating confidence with approachable salad creations, culinary content and community-based programs.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Nina Cherie Franklin \/ Paperback \/ English","offer_id":47280806625437,"sku":"9780760396773","price":42.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_e697605e-c554-4073-b013-e206e2ada7a9.jpg?v=1759921413"},{"product_id":"grow-cook-eat-a-food-lovers-guide-to-vegetable-gardening-including-how-to-grow-50-vegetables-herbs-and-fruits-9781632175359","title":"Grow Cook Eat: A Food Lover's Guide to Vegetable Gardening, Including How to Grow 50 Vegetables, Herbs, and Fruits","description":"\u003cb\u003eThe conscious foodie's guide to growing and harvesting their own urban vegetable garden--featuring 50 profiles of common vegetables and herbs, plus 50 recipes for garden-to-table meals you'll want to make again and again. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFrom sinking a seed into the soil to enjoying a meal made with produce harvested right outside your door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. \u003ci\u003eGrow Cook Eat \u003c\/i\u003ewill inspire people who already buy seasonal, local, and organic food to grow the fruits and vegetables they love to eat--even if they live in a city. Dynamic, young gardening expert Willi Galloway reveals the ins and outs of growing your own food, sharing need-to-know information such as: \u003cp\u003e\u003c\/p\u003e \u003cul\u003e\n\u003cli\u003e50 profiles on how to plant, grow, and prepare common vegetables, herbs, and small fruits \u003c\/li\u003e\n\u003cli\u003especific instructions on how to harvest all edible parts of a plant \u003c\/li\u003e\n\u003cli\u003eadvice on storing your harvest in a way that maximizes flavor \u003c\/li\u003e\n\u003cli\u003ebasic food preparation techniques, including tips for unusual foods like radish greens and garlic scapes \u003c\/li\u003e\n\u003cli\u003e50 delicious recipes that'll make the most of your at-home harvest \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eWith 140 beautiful color photographs throughout, \u003ci\u003eGrow Cook Eat \u003c\/i\u003eis the ultimate guide to refining your gardening skills and cultivating gourmet quality food--from your very own backyard.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Willi Galloway\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Sasquatch Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/04\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.95lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.50h x 7.30w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781632175359\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/01\/2025 pg. 42\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eWILLI GALLOWAY is an award-winning radio commentator and writer. Willi began her career at \u003ci\u003eOrganic Gardening\u003c\/i\u003e magazine. While living in Seattle she became an active participant in the urban agriculture movement, earning her Master Gardener certification and servingon the board of directors of Tilth Alliance--a nationally recognized nonprofit that teaches people to cultivate a healthy urban environment and community by growing organic food. \u003cp\u003e\u003c\/p\u003eWilli has taught joint gardening and cooking classes around the Pacific Northwest, including teaching stints with James Beard Award-winning chef Matthew Dillon at the Corson Building in Seattle. She has also hosted an online garden-to-table cooking show, and served as the vegetable gardening expert on Seattle's NPR station, KUOW. Her garden has been featured in \u003ci\u003eSunset \u003c\/i\u003emagazine and she has written for \u003ci\u003eVegetarian Times \u003c\/i\u003eand Apartment Therapy. Willi currently lives and gardens in Portland, Oregon.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Willi Galloway \/ Paperback \/ English","offer_id":47280983376029,"sku":"9781632175359","price":47.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_59414ea5-4b66-4b36-b058-c7cb32b03fc7.jpg?v=1759925509"},{"product_id":"kapusta-vegetable-forward-recipes-from-eastern-europe-9781784885854","title":"Kapusta: Vegetable-Forward Recipes from Eastern Europe","description":"\u003cp\u003e\u003cb\u003e\"\u003ci\u003eCome for the food and stay for the stories - every curious cook will take a leaf out of this book.\u003c\/i\u003e\" - Yotam Ottolenghi \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eA rare cookbook that engages our thinking and delights our senses.\u003c\/i\u003e\" - Olia Hercules \u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eThis book is just as warm and inviting and shines a fresh light on the world of Eastern European food.\u003c\/i\u003e\" - Zuza Zak \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA culinary journey across Eastern Europe, \u003ci\u003eKapusta \u003c\/i\u003ecelebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world. \u003c\/b\u003e\u003cp\u003e Focusing on five key vegetables to the region - cabbage, beetroot, potato, carrot and mushrooms - it honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor at its heart. With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA. \u003c\/p\u003e\u003cp\u003e Recipes are accompanied by beautiful photography and include a range of both meat-based and vegetarian dishes such as A Cabbage Strudel, both Vegan and Beef Borsch, Potato Babka, Pierogi, a Tzimmes Carrot Cake, Bulgarian Mushroom and Walnut Pâté, and a range of sauerkrauts. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eKapusta \u003c\/i\u003ebursts with original recipes and shines a spotlight on the whole kaleidoscope of little-known culinary cultures and history from across the extensive region. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alissa Timoshkina\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quadrille Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/25\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.80h x 7.70w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781784885854\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAlissa Timoshkina\u003c\/b\u003e is a food writer, cook and historian specialising in Eastern European food culture. 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Kapusta is her second book. @alissatimoshkina.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Alissa Timoshkina \/ Hardcover \/ English","offer_id":47281029382301,"sku":"9781784885854","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_3d0e3b88-d7e7-4aec-815a-f235abfc021f.jpg?v=1759926226"},{"product_id":"love-letter-to-a-garden-9781643264981","title":"Love Letter to a Garden","description":"\u003cb\u003eFrom an award-winning artist, designer, and the host of the podcast Design Matters, this book tells the visual story of falling in love with gardening--and the philosophies that work conjures.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Debbie Millman always thought of herself as a bad gardener. Nevertheless, she kept trying. Over the years she came to realize that no one is a bad gardener--a garden is a journey that develops over time, through space, and evolves along with our hearts. In \u003ci\u003eLove Letter to a Garden\u003c\/i\u003e, Debbie Millman shares her journey to make and grow a garden--and the plants she has collected along the way--a process that started with handed-down houseplants from beloved friends and a lone peony. \u003cp\u003e\u003c\/p\u003e Spread throughout are simple recipes using the garden's ingredients from Millman's wife, bestselling author Roxane Gay. \u003ci\u003eLove Letter to a Garden\u003c\/i\u003e is a little gem of a book--an inspiring, impulse-friendly story that can be read in one setting, then shared, experienced, pollinated, and perpetuated.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Debbie Millman\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Timber Press (OR)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/15\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 156\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 6.10h x 6.20w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781643264981\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 03\/01\/2025 pg. 27\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 03\/17\/2025\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/11\/2025 pg. 1\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eDebbie Millman has been named \"one of the most creative people in business\" by Fast Company, and \"one of the most influential designers working today\" by GDUSA. 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Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. \u003ci\u003eFermented Vegetables\u003c\/i\u003e has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination. \u003cp\u003e\u003c\/p\u003e The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. 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She lives in London, where she makes regular guest chef appearances at some of the city's top restaurants.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Yotam Ottolenghi \/ Hardcover \/ English","offer_id":47282297929885,"sku":"9780399581755","price":59.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_fb99a22f-39ab-4757-acb7-5cc1386350e4.jpg?v=1759947910"},{"product_id":"ruffage-a-practical-guide-to-vegetables-9781452169323","title":"Ruffage: A Practical Guide to Vegetables","description":"\u003cb\u003eVegetables made easy, accessible, and exciting in a gorgeous\u003c\/b\u003e\u003cb\u003e James Beard Award Nominee cookbook by trailblazing chef and former farmer Abra Berens.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"This book acts as a veritable encyclopedia of vegetables, with over 100 recipes and 200-plus variations featuring 29 different types of produce.\"--\u003ci\u003emindbodygreen\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eRuffage\u003c\/i\u003e focuses on the simple techniques that help any cook prepare a variety of delicious vegetables in a number of ways. 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Whether healthy eating is your norm or you are just looking to try something new, this book is all about making simple, irresistible food that you will want to eat again and again. \u003cp\u003e\u003c\/p\u003e These recipes are perfect for a dinner party, but also doable for any busy weeknight, with dishes such as: \u003cul\u003e\n\u003cli\u003e Orange-Scented Tahini French Toast \u003c\/li\u003e\n\u003cli\u003e Black Bean Tostadas with Avocado and Crispy Leeks \u003c\/li\u003e\n\u003cli\u003e Tuna, Avocado, and Grapefruit with Seed Crackers \u003c\/li\u003e\n\u003cli\u003e Charred Cabbage with Mushroom Butter \u003c\/li\u003e\n\u003cli\u003e Peach and Burrata Caprese with Hot Honey \u003c\/li\u003e\n\u003cli\u003e Charred Broccoli Salad with Almonds and Spicy Green Goddess \u003c\/li\u003e\n\u003cli\u003e Zucchini and Pistachio Pesto Pizza \u003c\/li\u003e\n\u003cli\u003e Halibut with Sungolds, Fennel, and Saffron \u003c\/li\u003e\n\u003cli\u003e Roasted Cauliflower Flatbreads with Spicy Tahini and Sumac Onions \u003c\/li\u003e\n\u003cli\u003e Mushroom \"Carnitas\" Tacos with Citrusy Radish Slaw \u003c\/li\u003e\n\u003cli\u003e Broccoli Pasta with Peas and Pecorino \u003c\/li\u003e\n\u003cli\u003e Date-Sweetened Carrot Cake \u003c\/li\u003e\n\u003cli\u003e Oat Bars with Rhubarb Ginger Jam \u003c\/li\u003e\n\u003cli\u003e Vegan Baklava Ice Cream \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jess Damuck\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Abrams Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/26\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.06lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.09h x 7.68w x 0.98d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419770371\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJess Damuck\u003c\/b\u003e is a recipe developer, food stylist, and the cookbook author of the bestselling cookbook\u003ci\u003e Salad Freak\u003c\/i\u003e. After a decade working for the magazines and television shows as Martha Stewart's food editor, producer, food stylist, and personal salad maker, Damuck made the move to the west coast. Damuck landed in Los Angeles to focus on fresh, produce-driven cooking, indulge in more dinner parties, and spend time in her ever-growing garden. 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Now with \u003ci\u003eThe Great Big Pumpkin Cookbook\u003c\/i\u003e, you can eat all the pumpkin your heart desires all year round!\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michalczyk Maggie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Skyhorse Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/28\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 144\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.60w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781510759190\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMaggie Michalczyk\u003c\/b\u003e is a certified RDN and recipe developer focusing on millennial nutrition, and lover of all things pumpkin. 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