Little, Brown and Company Catalog

Fall 2013/Winter 2014

Posts tagged recipes

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Isa Does It

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October 2013 Hardcover

Isa Chandra Moskowitz, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week

978-0-316-22190-0, $30.00

DESCRIPTION

How does Isa Chandra Moskowitz make flavorful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It’s easy! In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a snap. Mouthwatering recipes like Quinoa Caesar Salad, Spinach and Black Bean Burrito Bowl, and White Wine Risotto with Peas & Shiitake Bacon illustrate how simple and satisfying meat-free food can be. There are even easy, one-bowl desserts, like Sugar & Spice Pineapple Upside-Down Cake.

The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa’s unfussy recipes and quirky commentary will make everyone’s time in the kitchen fun and productive.
ABOUT THE AUTHOR

Isa Chandra Moskowitz is the best-selling author of the hit books Veganomicon: The Ultimate Vegan Cookbook, Vegan with a Vengeance, and many other titles. Her website, Post Punk Kitchen, is beloved by millions. Isa has been cooking up a vegan storm for over two decades and has been named favorite cookbook author in VegNews for seven years running. Raised in Brooklyn, New York, she now lives in Omaha, Nebraska.

Publicity Contact: Carolyn O’Keefe, Carolyn.okeefe@hbgusa.com

Filed under cooking food vegan recipes

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Melt

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October 2013 Hardcover

Stephanie Stiavetti and Garrett McCord, Melt: The Art of Macaroni and Cheese

978-0-316-21337-0. $30.00

DESCRIPTION

Melt: The Art of Macaroni and Cheese is the first book to marry the American standard, macaroni and cheese, with handcrafted artisan cheeses, producing dishes that are both classic and chic. In this accessible and stylish book, budding chefs will be encouraged to incorporate artisanal ingredients into the everyday comfort food they know and love. Featuring such unexpected and delicious combinations as Fourme d’Ambert and Blood Oranges on Orzo and Arugula, Drunken Goat, Fennel, Edamame, Mint, and Rotini, and Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni, Melt takes mac and cheese out of the box and elevates it to a level that will delight even the most sophisticated palates.

ABOUT THE AUTHORS

Stephanie Stiavetti is a freelance food writer and recipe developer residing in Oakland, California. Her work has been featured on NPR, The Huffington Post, KQED, Culinate, and Serious Eats.  You can find her online at TheCulinaryLife.com.

Garrett McCord is a freelance food writer, writing teacher, and recipe developer. He has written for Gourmet Live, The Huffington Post, Epicurious, Cheese Connoisseur, and many other online and print publications. You can also find him at VanillaGarlic.com. He lives in Sacramento, California, with his husband, Brian; their two needy cats; and a Corgi named Jack.

Publicity Contact: Michelle Aielli, michelle.aielli@hbgusa.com

Filed under cooking comfort food pasta recipes cookbook

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True Food

October 2012 Hardcover

Andrew Weil, MD, and Sam Fox, with Michael Stebner, True Food: Seasonal, Sustainable, Simple, Pure

978-0-316-12941-1, $29.99 

DESCRIPTION

When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious, but it must promote the diner’s wellbeing. TRUE FOOD supports the same mission, with freshly imagined recipes that are seasonal, inviting, and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, TRUE FOOD demonstrates how easy it is to eat well at home. With essays on topics ranging from farmer’s markets to proper proportions, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, such as Curried Cauliflower Soup, Corn and Ricotta Cheese Ravioli and Vegetables with Parmesan Broth, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, Pomegranate Martini, and much, much more.

ABOUT THE AUTHOR

Andrew Weil, MD, is the founder and director of the Arizona Center for Integrative Medicine and a partner of True Food Kitchen. He is the author of several bestselling books, including Spontaneous Happiness, The Healthy Kitchen (coauthored with Rosie Daley), Healthy Aging, 8 Weeks to Optimum Health, and Spontaneous Healing. He lives in Tucson, AZ.

Sam Fox is the founder and CEO of Fox Restaurant Concepts, and has been nominated three times for Restaurateur of the Year by the James Beard Foundation. He lives in Scottsdale, AZ.

Michael Stebner is the executive chef overseeing all True Food Kitchen restaurants. He lives in Scottsdale, AZ.

Publicity Contact: Michelle Aielli, michelle.aielli@hbgusa.com

Filed under Andrew Weil Food Hardcover Michael Stebner October Sam Fox recipes True Food cookbook