The Oh She Glows Cookbook - Angela Liddon

I'm a lover of plant-based cooking, but I've always been a little uncomfortable with the word "vegan" (and, warning: I'm not one). To me, the word evokes shelf-stable soy protein isolate and tofu dressed as imitation meat. But, word-splicing aside, I do eagerly search for whole-foods recipes that don't require meat or dairy. And so I'm loving Angela Liddon's new cookbook, which draws from her popular blog Oh She Glows. Liddon takes an inviting, unprocessed approach to vegan meals. There's not a lot of "mock" anything here, just appealing preparations of vegetables, fruits, nuts, and seeds; ones that she's found also appeal to the meat-eaters in her midst. Mango strawberry guacamole, a grilled vegetable salad, sweet potato enchiladas, and the broccoli-quinoa wraps I've now made two batches of in a week; all of it good fresh food that, were it not to be found in the pages of a vegan cookbook, you'd excitedly dive in to without ever noticing whether it were vegan or not. P.S. The whole cookbook is gluten-free, too!

The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out By Angela Liddon Cover Image
$28.00
ISBN: 9781583335277
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Avery - March 4th, 2014

Cooked: A Natural History of Transformation - Michael Pollan

In his latest book, Michael Pollan, known for advocating eating well and reasonably, praises the act of cooking itself. Cooked (Penguin, $17) is not the first paean to cooking and its societal value, but Pollan’s description of transforming ingredients into meals makes the whole process feel sacred.  Further, he describes the void in our frantic schedules when food becomes a chore to be outsourced to restaurants and frozen dinners.  To solve this problem, Pollan argues, we should become familiar with the four ways of cooking food. Keyed to the elements, these are grilling (fire), boiling (water), baking (air) and fermentation (earth).  Devoting a section to each mode, Pollan guides readers through its history and culture, with special attention to its culinary masters.  Not a book of recipes (there is one recipe per element) Cooked is inspiration to get back into the kitchen. The satisfaction of turning the Earth’s bounty into something to be enjoyed and shared with loved ones is a uniquely human gift.  What could be better?

Cooked: A Natural History of Transformation By Michael Pollan Cover Image
$18.00
ISBN: 9780143125334
Availability: In Stock—Click for Locations
Published: Penguin Books - April 29th, 2014

Eating on the Wild Side: The Missing Link to Optimum Health - Jo Robinson

Before you hit the farmers’ markets, tuck a copy of Eating on the Wild Side (Little, Brown, $16) in that canvas bag. Food activist Jo Robinson has crunched thousands of scientific studies and nutrition lab analyses for this perspective-shifting and practical guide to fresh foods. Through some four-hundred farming generations (!), humans have developed crops on the basis of taste, appearance, and disease-resistance, paying little mind to their nutritional content. More recently, industrial processing and transportation have required that foods be durable, whether nutritional or not; spinach, for instance,  “superfood” though it is, has eight times fewer antioxidants than the dandelion leaves blighting our yards. As we can’t – and won’t – all forage in Rock Creek, Robinson offers practical ways of tapping into the “wild side” of our groceries and markets, recommending specific varieties of produce along with tips on storing and preparing them  for maximum nutritional value . And if you garden, better yet! Robinson has invaluable information on selecting seeds.

Eating on the Wild Side: The Missing Link to Optimum Health By Jo Robinson Cover Image
$19.99
ISBN: 9780316227933
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Little, Brown Spark - May 20th, 2014

Pages