CHEFS’ FRIDGES: More Than 35 World-Renowned Cooks Reveal What They Eat at Home by Carrie Solomon and Adrian Moore is a fascinating tour of the refrigerators of more than 35 master chefs including Alice Waters, José Andrés, Daniel Boulud, Hugh Acheson, Nancy Silverton, Wylie Dufresne, Jean-George Vongerichten, and Christina Tosi. Each chef’s entry contains beautiful photographs and an anecdotal essay that describes the chef’s background and culinary style. Featured recipes include: wild chicken of the woods mushroom soup; pan-fried sole with cauliflower and bitter greens; duck confit with cherries, apples, and chickpeas; lobster salad with Winter citrus and fennel; and molten chocolate mug cake.
TU CASA MI CASA: Mexican Recipes for the Home Cook written by celebrated Mexican chef Enrique Olvera (featured in the Netflix Chef’s Table) with Luis Arellano, Gonzalo Goût, and Daniela Soto-Innes features 100 authentic recipes geared for the home cook. The book is organized into six chapters: basics; breakfast; weekday meals; food for sharing; sweets; and drinks. The recipes are accompanied by beautiful photographs and easy-to-follow instructions so you can prepare authentic Mexican food at home with ease. Favorites include quinoa salad; herb guacamole; baked fish with greens; sweet corn tamales; banana cornbread; and coffee custard.
QUICK & EASY PLANT-BASED DELICIOUSNESS by author Ella Mills, founder of Deliciously Ella is a collection that demonstrates that vegan cooking can be simple and embraceable as a lifestyle. The book is divided into 7 sections with cooking times included. The sections are: delicious breakfasts – from quick pancakes to fruity smoothies and easy toast-toppers: lunches, dips and dressings; two sections comprise 10-Minute- and 20-Minute Meals, where Ella will prove that that plant-based foods are easy to prepare; big batch cooking focuses on how to plan your week; sweets includes lots of portable bars, and flapjacks: and weekend, which includes recipes that require a bit more time to prepare but worth it. Recipes include: turmeric and zucchini pancakes; quinoa bread; edamame and avocado salad; sweet potato and black bean bowl; tomato risotto; and nut butter chocolate chip cookies.
VEGETABLES FOR BREAKFAST FROM A TO Z: Change Your Breakfast, Change Your Life by wellness and health expert Nancy Wolfson-Moche CHHC, RYT makes breakfast into a nutritious start to the day. The author provides a toolkit for introducing veggies into our breakfast time in innovative ways. For those who want a more plant-based diet, this book offers wonderful and healthful suggestions for kicking off your day. Why not start the day off with cauliflower rice with corn; Jerusalem artichoke, parsnip, and fennel pancakes; quinoa tabbouleh; or onions and shiitake on a tofu pad?