Take a trip to the Farmer's Market in this book filled with vibrant and delicious poems! Poetry can be as fresh and delicious as the farmers' market produce it celebrates in this bright collection. Unexpected, ingenious imagery and enticing artwork will inspire young readers and their imaginations. In these vivid poems, blueberries are "flavor-filled fireworks," cucumbers are "a fleet of green submarines in a wicker sea," lettuce tastes like "butter and pepper and salt," but sometimes "I crunch into a leaf the very same flavor as rain." Kid-friendly recipes are included at the end of the book!

Take a trip to the Farmer's Market in this book filled with vibrant and delicious poems! Poetry can be as fresh and delicious as the farmers' market produce it celebrates in this bright collection. Unexpected, ingenious imagery and enticing artwork will inspire young readers and their imaginations. In these vivid poems, blueberries are "flavor-filled fireworks," cucumbers are "a fleet of green submarines in a wicker sea," lettuce tastes like "butter and pepper and salt," but sometimes "I crunch into a leaf the very same flavor as rain." Kid-friendly recipes are included at the end of the book!

Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.

From award-winning chef Peter Berley: mouthwatering seasonal vegetarian menus that can be created in under an hour Sophisticated, home-cooked vegetarian meals without the fuss. Is that too much to ask? Absolutely not. True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh Food Fast, he provides forty-eight meals -- twelve for each season -- including recipes, a shopping list, an equipment list, and a game plan that takes you step-by-step through the menu. Included are substantial, satisfying meals that will bring pleasure to vegetarians and omnivores alike: Spring bibb lettuce and radish salad with crème fraîche citronette braised spring vegetables with grits, poached eggs, and chives summer spicy corn frittata with tomatoes and scallions cucumber salad fall pasta with spicy cauliflower, chickpeas, and cherry tomatoes pan-grilled radicchio salad with honey- balsamic glaze over frisée winter balsamic-roasted seitan with cipollini onions garlic mashed potatoes and parsnips Berley also provides delectable dessert recipes for each season, including spring's Warm Honey Lemon Curd over Strawberries, summer's Blueberry-Nectarine Crisp, fall's Roasted Grapes with Red Wine, and winter's Caramelized Bananas with Blood Orange and Pistachio. In a world where fast food is generally prepackaged and second-rate, Peter Berley teaches us how we can live without compromise and enjoy fresh, wholesome meals any night of the week as we connect with family and friends.

The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'

Comforting, nourishing and bursting with flavour, soup is one of the most versatile ways to eat. From the simplest of vegetable broths prepared with vegetables and herbs straight from the garden to the most luxurious of consommés, soup can be absolutely anything you wish it to be. Taking the best ingredients, marrying them in creative ways, and adding inspired seasonings is the key to creating the most delicious soups and in this collection of more than 60 recipes you will find plenty of inspiration. There are Hearty & Wholesome soups, including plenty of rustic and satisfying vegetarian options such as a Chunky Provencal Vegetable Soup with Smoked Paprika. For a light and silky bowl of goodness try one of the Smooth & Creamy recipes, such as Parsnip and Honey Soup. If the occasion calls for a more sophisticated creation, try one of the recipes from A Little Special. Finally, the more adventurous souls can explore the world of International Flavours with soups inspired by the Far East, Europe, and beyond.

Each of the 75 recipes in Fresh Made Simple is a charming full-page illustration showing, rather than telling, how to make the dish described. Each meal or snack begins with one delicious ingredient, and the cook builds around that to make a simple yet elegant creation. An avocado, seasoned with lime and salt, elevates a fried egg on toast; fresh-picked blueberries and an ear of corn add sweetness and texture to standard pancakes. From pineapple cilantro salsa and asparagus apple salad to a kale egg scramble, tortilla soup, and crostini, these simple recipes celebrate the unbeatable flavors of fresh ingredients.

The author of Fast, Fresh & Green presents cooking techniques and seventy-five seasonal veggie recipes—ideal on Meatless Mondays or any day of the week. Susie Middleton, former editor of Fine Cooking, offers up a whole new cook’s repertoire by shifting the focus to vegetables as the main course of the meal. Brimming with strategies, techniques, and seventy-five peerless recipes for cooking vegetables in every season, this is the perfect book for the millions who have embraced Meatless Mondays and anyone who appreciates good, fresh food. Brightly illustrated with fifty color photographs and enlivened by the author’s energizing voice, Fresh & Green Table offers recipes from vibrant soups and salads to luscious grilled pizzas and tarts loaded with green goodness—in an unparalleled source of instruction and inspiration.

Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple, and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts, and carrots. Making homemade fermented foods is simple and delicious. With eighty-five recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.

Whether you are strictly vegetarian, trying to consume less meat, or simply searching for enticing vegetable dishes, this book will transform the way you think about meat-free eating. Join Alice Hart, a hot new voice in food writing, as she celebrates fresh and seasonal ingredients in recipes that will inspire you to get adventurous in the kitchen. The vibrant and delicious meat-free recipes in this book are combined with luscious photographs and whimsical illustrations, offering vegetable-based cooking with dishes that are stylish, fresh, and flavorsome. Recipes include Pressed Leek Terrine and Dijon Mayonnaise, Pumpkin and Spinach Rotolo, and Pear and Parmesan Tarte Tatin with Thyme Pastry. From breakfasts to breads, salads to soups and small bites, to indulgent dinners and sweets, this imaginative cookbook also includes contributions of special-occasion recipes from Stephane Reynaud, Skye Gyngnell, Rowley Leigh, and other leading chefs. She also includes simple sauces and essential basics, as well as quick ideas, menu plans, and step-by-step lessons in making your own ingredients, such as tofu and yogurt.