by
Zaslavsky, Alice.
Call Number
XX(308567.1)
Publication Date
2023
Format:
Electronic Resources
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0.0598
by
Braai, Jan.
Call Number
641.56359999999995
Publication Date
2021
Format:
Electronic Resources
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0.0539
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by
McCosker, Kim.
Call Number
641.5636
Publication Date
2020
Format:
Electronic Resources
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0.0539
by
Media, Adams.
Call Number
641.5636
Publication Date
2020
Format:
Electronic Resources
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0.0355
by
Fields, J. L.
Call Number
615.854
Publication Date
2020
Format:
Electronic Resources
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0.0445
by
Pixie, Plantbased.
Call Number
641.563
Publication Date
2018
Summary
The complete guide to sorting nutrition fact from fiction using evidence-based science and delicious recipes.
Format:
Electronic Resources
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0.0408
by
Harris, Adrian.
Call Number
641.3
Publication Date
2018
Summary
Today's food is about more than nutrition-it's about presentation. Adrian and Jeremy have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also colorful food styling. They appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes.
Format:
Electronic Resources
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0.0408
by
Madison, Deborah, author.
Call Number
641.5636 MAD
Publication Date
2017
Summary
From the country's foremost authority on vegetarian cooking and one of the most trusted voices in home cooking, comes a vegetable-forward cookbook focused on the most inspired and flexible recipes from Deborah Madison's vast repertoire, with menu suggestions and extensive tips for modifications and enhancements. Recipes like Baked Ricotta Infused with Thyme; Shredded Radicchio Salad with Garlicky Vinaigrette; Rice Gratin with Zucchini, Onions, and Cheese; and Steamed Persimmon Pudding with Persimmon Puree are appropriate for both weeknight dinners and special occasions. Also featuring Deborah's writerly, evocative prose, this is as much a book for reading as it is a reliable go-to kitchen reference.
Format:
Books
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0.0833
by
Chapman, Emma.
Call Number
641.5636
Publication Date
2017
Format:
Electronic Resources
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0.0460
by
Simmons, Marie, author.
Call Number
641.5636 SIM
Publication Date
2016
Summary
"Big-flavored vegetarian dishes from around the globe, from the James Beard Award- and IACP Award-winning author Marie Simmons The best of our vegetarian recipes have always drawn inspiration from other cultures. In Whole World Vegetarian, Marie Simmons follows her culinary wanderlust, bringing together a collection of bold, imaginative dishes and seamlessly adapting them to contemporary tables. Cooks can expect a wealth of sumptuous options: rice- and corn-stuffed poblano chiles; Greek-style mac-and-cheese with summer squash; Indonesian vegetable salad with peanut dressing. Even the homiest dishes deliver rich rewards, like South American pumpkin-black bean stew with prunes. All have fresh twists: In a zucchini lasagna, squash replaces pasta, and a cold beet soup is replete with chopped fresh tomatoes, cucumbers, and apples. A Persian herb omelet gets an unexpected lift with baking powder. From a quick and little-known dip of Iranian yogurt, spinach, and caramelized onions garnished with toasted walnuts to shakshuka, a spicy Tunisian ratatouille crowned with poached eggs and fresh herbs, all become accessible and inviting under Simmons' guidance. "--
Format:
Books
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0.0680
by
Ross, Christina.
Call Number
641.86
Publication Date
2015
Summary
Desserts that are rich in flavorand all things good for you!In Love Fed: Purely Decadent and Completely Simple Raw, Plant-Based Desserts, Christina Ross of PatisseRaw and Love-Fed.com serves up raw, vegan treats full of nourishing ingredients and intense flavor, but without a touch of gluten, dairy, or refined sweeteners.Love Fed takes the plant-based, no-cook method of preparing desserts to new heights with more than 80 delicious, easy recipes. Inspired by French pastries and conventional classics, Christina gives you everything from Pistachio Saffron Rosewater Ice Cream and Chocolate Hazeln
Format:
Electronic Resources
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0.0432
by
Sroufe, Del.
Call Number
641.5636
Publication Date
2015
Summary
Del Sroufe's passion for cooking began at eight years old and never faded. In 1989 he went to work for one of Columbus' premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del's Bread, a vegan bakery, before beginning vegan meal delivery service in 2001, serving eclectic plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years.In 2006, Sroufe joined Wellness Forum Foods as co-owner and chef, wh
Format:
Electronic Resources
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0.0408
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