One Bowl proposes a simple but extraordinarily powerful idea: By adopting a single bowl as the vessel for your meals, you will become more aware of the food you eat, how you eat, and the effects (large and small) of particular foods on your body and your spiritual and physical well-being. Author Don Gerrard guides us through every process of adapting to the one-bowl philosophy of eating, including choosing a bowl, deciding what to fill it with, and being attentive to every stage of eating and digestion. Although not rooted in any single spiritual tradition, One Bowl is certain to resonate with everyone who can appreciate that the Buddha, for example, ate out of one bowl, in silence, whether eating by himself or in a group. The book is beautifully illustrated with black-and-white photos throughout.

Offers easy, accessible baking recipes, including cinnamon sugar snickerdoodles, fluffy yellow sheet cake, and lemon Bundt cake.

Fewer dishes—more delicious. Recipes for rice bowls, fish bowls, grain bowls, and more that mix and match your favorite textures and flavors. In this compact yet comprehensive cookbook, the expert chefs at the Williams Sonoma Test Kitchen show how varied bowl meals can be. Simply put, bowl food is healthful, colorful, comforting, and most important, easy to prepare. Organized by recipes featuring chicken; beef, pork, and lamb; seafood; vegetarian; and even a breakfast chapter, this book will appeal to all sorts of dietary preferences and restrictions. Many recipes include international flavors—such as Thai, Korean, and Mediterranean—and all are healthy and balanced with grains, protein, and fresh vegetables. Recipes include: · Thai Chicken Bowl with Coconut Rice, Red Chilis, Scallions and Basil · Mediterranean Bowl with Grilled Chicken, Olives, Hummus, Feta, Parsley, Onion and Cucumber and Tomato Salad · Short Rib Bibimbap with Garlicky Spinach, Kimchi–Zucchini Slaw, Scallions and Fried Egg · Barley Bowl with Spiced Chickpeas, Mushrooms, Kale and Tahini-Lemon Sauce · Coconut Curry Bowl with Asparagus, Chinese Eggplant and Purple Cabbage Slaw · Teriyaki Salmon Bowl with Sake-Marinated Cucumbers and Rice · Lox Bowl with Farro Salad, Dill, Pickles and Lemon Black Pepper Yogurt · Roasted Root Vegetable Bowl (sweet potato, celery root, parsnip) with Herby White Bean Puree and Shaved Fennel, and more

Vegan books have risen to a dominant sales position in the vegetarian category. One-dish meals are perennially popular on American tables, and books devoted to one-dish cooking perform well. Robin Robertson's One-Dish Vegan is the first book at the intersection of these two powerful cookbook categories. Robin Robertson has built a publishing record of very successful titles in the vegetarian category. She is known for her creativity in the kitchen, for the breadth of enticing ingredients and flavors with which she works, and for her expertise in vegetarian nutrition - with a special focus lately on how vegans still can get enough protein in their diets. Typically, it takes two or three courses or dishes to make a well-rounded vegan meal. To meet this criterion in one dish takes the kind of ingenuity and expert knowledge that Robertson possesses. One-Dish Vegan contains more than 150 recipes. They range from the most popular categories of one-dish dining like stews, chilis, and casseroles (and other baked dishes) to a host of stovetop sautés and stir-fries as well as substantial salads and dishes that feature pasta as well as other noodles, such as Asian noodles. The recipes are at once homey and adventuresome, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors.

A well-constructed bowl can be a perfectly complete meal, which is why today so many people are turning to this ingenious way of eating. From smoothie bowls to rice bowls, One-Bowl Meals offers 30 perfectly constructed creations with endless possibilities for mixing and matching the components. Maria Zizka, author of The Newlywed Cookbook, expertly guides readers through lessons on creating balanced bowl meals for breakfast, lunch, and dinner. Each bowl starts with a simple formula of Base + Component + Component, so that the recipe is easy to navigate and even easier to customise. The recipes are organised by the base - be it rice, grains, greens, or noodles. A yogurt bowl gets customised with broiled pineapple and honey-lime syrup; rice bowls get topped with gingery bok choy and panko-crusted tofu or gochujang squash rings and rice cracker crunch; grain bowls go well with rye berries and smoked salmon or fried shallots and jammy eggs. There are versatile noodle creations and greens-based bowls that will make anyone crave a giant salad. Each bowl utilises a mix of components made from scratch, plus store-bought additions and garnishes to take each dish to the next level. One-Bowl Meals is the gateway to easy, complete meals and the perfect cookbook for the modern eater.

A powerful picture book about finding hope and peace after the atomic bombing of Nagasaki

Learn to make an endless array of fun, healthy, and delicious meals with this illustrated book of bowl food recipes and techniques. Bowls are the new plates, featuring flavorsome combinations of nutritious grains, proteins, vegetables, a sauce, and something crunchy. It’s a casual, comforting, satisfying way to eat lunch or dinner, and a delicious way to serve up healthy superfoods and probiotics. In Bowls!, Molly Watson offers a comprehensive guide to this fun new way to eat, including twenty-six complete bowl recipes and ninety recipes for mix-and-match components. And with its inspiring photographs, combo tips, and pantry advice, this handy volume is the ideal go-to for weeknight cooks and healthy eaters.

A sampling of poems from the Japanese hermit-monk, who belongs in the tradition of the great Zen eccentrics in China and Japan, evokes the beauty and pathos of human life.

A New York Times Notable Book An NPR Best Book of the Year For readers of Behind the Beautiful Forevers and Nothing to Envy, this is a breathtaking real-life story of four street children in contemporary Zambia whose lives are drawn together and forever altered by the mysterious murder of a fellow street child. Based on years of investigative reporting and unprecedented fieldwork, Walking the Bowl immerses readers in the daily lives of four unforgettable characters: Lusabilo, a determined waste picker; Kapula, a burned-out brothel worker; Moonga, a former rock crusher turned beggar; and Timo, an ambitious gang leader. These children navigate the violent and poverty-stricken underworld of Lusaka, one of Africa’s fastest growing cities. When the dead body of a ten-year-old boy is discovered under a heap of garbage in Lusaka’s largest landfill, a murder investigation quickly heats up due to the influence of the victim’s mother and her far-reaching political connections. The children’s lives become more closely intertwined as each child engages in a desperate bid for survival against forces they could never have imagined. Gripping and fast-paced, the book exposes the perilous aspects of street life through the eyes of the children who survive, endure and dream there, and what emerges is an ultimately hopeful story about human kindness and how one small good deed, passed on to others, can make a difference in the face of seemingly insurmountable odds.

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.