Delicious and beautiful recipes from Martha Stewart's personal salad chef and the self-proclaimed "Bob Ross of salads." Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored.
Scrumptious from the Girl Who Ate Everything combines Christy's expert professional experience as a food stylist for Betty Crocker and recipe writer for General Mills with her life experience as a mother of five and one of ten siblings. Christy knows food often is the centerpiece of family life and can be a major undertaking, requiring creativity, planning, practice, and purpose. Christy showcases 100 of her favorite recipes, each beautifully photographed using natural light, often on the back porch or by a window in her home, and includes detailed instructions for prep time along with helpful tips.
Half Baked Harvest Book delivers more of Tieghan's trademark simple, wholesome decadence with 125 all-new recipes for food that everyone can feel good about. This time around, the recipes are just as easy as her last cookbook, Half Baked Harvest Super Simple, but they also bring a new, good-for-you feeling to the table. With a greater emphasis on balancing rich comfort with lighter ways of amping up flavor, Tieghan's signature style takes on a more health-conscious (or healthy-ish) attitude, such as swapping half of the pasta for a lasagna with zucchini ribbons.
Using fresh flavor combinations and innovative techniques from around the world, this cookbook shows home cooks how to make the most of their multicooker's unique capabilities with a vast array of one-pot recipes revealing how to prepare the same dish two ways.
The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics--the mechanics of a stir-fry, and how to get smoky wok hei at home--you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles.
With recipes organized into chapters by grain type and designated as gluten-free or not, readers will learn how best to prep, cook, and store the grain and then learn all the grain can do in dishes both savory and sweet, from Meatloaf with Barley and Mushrooms to Peanut Butter-Barley Cookies, from Oat Granola Bars to a super-fudgy Chocolate Oat Layer Cake with Chocolate Oat Milk Frosting, and from Beef and Swiss Chard Soup with Buckwheat to Buckwheat Cream Scones. Grains for Every Season gives readers more than 200 grain-based recipes for bigger flavors, better nutrition, and incredible meals.
86 irresistible recipes for relaxed, flexible home cooking that will bring the love to every shelf in your pantry, fridge, and freezer. 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.
From super simple quick breads to showstopping special-occasion centerpieces, the staff at America's Test Kitchen help you transform you baking. Their inventive recipes showcase fresh vegetables, herbs and spices, nuts and seeds, and cheeses and meats. They thoroughly explain preparation techniques so that everything is totally achievable.
150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle. With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight--and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic.
During the first few months of 2020, Michael Symon religiously posted "Symon Dinners" on Instagram every day to help his fans keep pantry-inspired meals fun and varied. The response was so great and his followership so engaged that creating a cookbook of simple weekday breakfasts, lunches, and dinners became a priority for him. In Fix It with Food: Every Meal Easy, Michael combines simple dishes for busy weekdays and meals that address autoimmune triggers for a collection of 125 health-supportive recipes.
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1. Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck
*ebook on hoopla
2. Scrumptious: From the Girl who Ate Everything by Christy Denney
*ebook on hoopla
3. Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals by Tieghan Gerard
*ebook on Libby
4. Milk Street Instant Pot: Bold, Fast, Fresh - A Revolution of Flavor in an Instant by Christopher Kimball
5. The Wok: Recipes and Techniques by J. Kenji López-Alt
*ebook on Libby
*audiobook on hoopla
6. Grains for Every Season: Rethinking Our Way with Grains by Joshua McFadden with Martha Holmberg
*ebook on hoopla
7. Ottolenghi Test Kitchen Shelf Love: Recipes to Unlock the Secrets of your Pantry, Fridge, and Freezer by Noor Murad and Yotam Ottolenghi
*ebook on Libby
8. The Savory Baker: 150 Creative Recipes, from Classic to Modern by America's Test Kitchen
9. I Dream of Dinner (so you Don't Have to): Low-Effort, High-Reward Recipes by Ali Slagle
*ebook on Libby
10. Fix it with Food: Every Meal Easy: a Cookbook by Michael Symon and Douglas Trattner