It is post-holiday and just in the nick of time comes AMERICA’S TEST KITCHEN THE COMPLETE PLANT BASED COOKBOOK: 500 Inspired, Flexible Recipes for Eating Well Without Meat (The Complete ATK Cookbook Series) to give us new ideas and creative ways to live a plant-based existence. The 500 plus recipes are vegan but highly creative. America’s Test Kitchen’s plant-based eating strategy is easy, economical, and ethnically inclusive. Favorites include: creamy curried cauliflower soup; raw beet and carrot noodle salad with almond-sesame dressing; cashew e pepe e funghi; tofu pad Thai; wild rice pilaf with pecans and cranberries; and chocolate-espresso tart.
LIDIA’S CELEBRATE LIKE AN ITALIAN: 220 Foolproof Recipes That Make Every Meal a Party by Italian culinary authority and TV chef, Lidia Bastianich offers up 220 amazing recipes for entertaining with her distinct Bastianich flare. Lidia offers dishes your guests will savor, no matter the occasion. Standouts include pear bellinis; carrot and chickpea dip; campanelle with fennel and shrimp; and a delicious berry tiramisu. Lidia also offers suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, and even setting your table to perfection.
THE CHICKEN SOUP MANIFESTO: Recipes from Around the World by Portland based chef Jenn Louis, is a comprehensive exploration of all things soup! The book includes over 100 recipes from this James Beard-nominated chef. The chapters are broken down by region and by country. Nothing is more heartening for any meal that comforting soup. Along with over 100 recipes, Ms. Louis offers up essential chicken know-how including selection and storage; the basic of making stock; and the technique of brining. Favorites include Algerian chorba bayda; Columbian and Panamanian sancocho; Thai kao tom gai; Spanish sopa de picadillo. And, of course her mother Isabel’s matzoh ball soup!