More with Less : Whole Food Cooking Made Irresistibly Simple.

ISBN:

9780834841369

Title:

Author:

Moreno, Jodi.

Personal Author:

Moreno, Jodi.

Physical Description:

1 online resource (344 pages)

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2018

Publication Information:

Shambhala,

2018.

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Shelf Number	Material Type	Copy	Shelf Location	Status
641.302	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

2019 James Beard Award Nominee (Health & Special Diets)

A sophisticated, yet simple take on cooking with whole foods--filled with creative combinations that use fewer ingredients to elevate everyday fare into something extraordinary.

This is not your average healthy cookbook.
This is slow food fast.
This is high-impact flavor in ten ingredients or less.
This is clean eating for the modern palate and schedule.
This is food you want to eat.

Think of the recipes as simple equations. Using a few ingredients + easy preparations + homemade condiments, author Jodi Moreno gives you the tools you need to create complex flavors with little effort. This food is perfect for a busy day but sophisticated enough to share.

With foolproof recipes like:
Coconut + Ginger + Turmeric + Oats
Honey Roasted Nectarines + Kale + Pine Nut + Oat Croutons
Harissa + Coconut Milk + Delicata Squash + Lentils
Salmon + Broccoli + Spicy Ginger Sesame Mustard
Apple + Miso + Date Crisp

Elegant, delicious, nourishing. This is More with Less .

Author Notes

JODI MORENO is a natural foods chef, food stylist, photographer, and the creator of the award-winning blog, "What's Cooking Good Looking." Her creative, healthy, simple recipes have been featured on Saveur , Better Homes and Gardens , and PBS. She is also a recipe developer for brands such as Whole Foods, Simply Organic, Reynolds Wrap, and Saveur . She divides her time between New York City and Amagansett, NY.

Reviews (1)

Booklist Review

Focusing on whole foods and flexitarian options (as in not all vegetarian, all the time), chef, blogger, and first-time author Moreno appeals. Though none of her 130-plus recipes or pantry-stocking recommendations are Mother Earth shattering, they provide a reasonable approach to dishes that are generally quick to cook and plant based. Recipes are organized in a traditional fashion, from condiments and breakfast to fish dishes and desserts. Groups of color photographs, sans captions, appear every few pages and serve as reference. There are some great choices in all categories, with more than a soupçon of innovation: kale and olive pesto for condiments; parsnip chowder with garlic chips as a soup; cucumber-noodle pad Thai as a salad; slow-cooked salmon Niçoise as an entrée; and flourless chocolate blood-orange cake as a finale. Directions are clear, and when warranted, Moreno adds a note about special equipment and/or tips. This is a best bet for naturally segueing to whole-food-based cooking.--Jacobs, Barbara Copyright 2018 Booklist

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Reviews (1)

Booklist Review