This beautifully designed cookbook will appeal to health-conscious home chefs and gardeners and those looking to expand their interest in sustainable consumption, with a collection of mouthwatering recipes for easily incorporating the healthy and nutritious baby greens into everyday meals. The East End s Good Water Farms teamed up with top food bloggers and chefs to offer creative, microgreens-driven recipes. Traditionally used more for garnish, here microgreens are elevated to key ingredients in unexpected and delicious ways. More than twenty varieties of microgreens are featured. The sixty recipes include roasted figs with lemon balm and fennel microgreens; grilled red cabbage and purple radish daikon noodles with red shiso microgreen dressing; Parmesan and farro risotto with truffle, roasted monkfish, arugula, fennel, and red mustard microgreens; and coconut water microgreen pops. Along with artful photography of plated dishes, this comprehensive cookbook includes a section on how to save money by easily growing your own microgreens at home year-round and a microgreens glossary.

Perfect for anyone who has just gotten a bushel of apples at the farmer s market or from their CSA without knowing exactly how to use them all, this mix of traditional and classic recipes is both adventurous and innovative. Each recipe comes with precise instructions and detailed photography by master chef Christophe Adam ideal for anyone looking to broaden their repertoire and expand the possibilities of cooking and baking with apples. Adam explains all types of apples and their stunning range of colors, textures, and tastes. While flavor can vary, the apple s most nuanced aspect is its texture, so Adam sorts his recipes by texture crunchy, crispy, mellow, melting, liquid making it simple to match the right apple to the best recipe. Also included are detailed descriptions of thirty-seven heirloom and modern apple varieties. Recipes span the spectrum from breakfast to dinner to dessert, making this useful for the novice as well as the seasoned cook.

The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.

Feed your aubergine obsession! Discover surprising new ways to cook, serve and eat this king of veg. No longer the 'poor man's meat', aubergine can be transformed into impressive dishes with these 60 brand new recipes ranging from Aubergine Fritters with Honey and Goats Cheese, to Sicilian Aubergine Pizza, Persian Stuffed Aubergine, and even Aubergine Chocolate Cake. Whip up exotic yet simple mid-week suppers, impress friends and feed a crowd, and even convert aubergine haters with these creative and delicious recipes, packed with flavour.

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.