New on the Shelves at Albert Wisner Public Library: Cookbooks

A Sports Illustrated Best Health and Wellness Book of 2017 Plant-powered recipes to power you--perform better, recover faster, feel great! A fast-growing global movement, No Meat Athlete (NMA) earns new fans every day by showing how everyone from weekend joggers to world-class competitors can become even healthier and fitter by eating whole plant foods. Now The No Meat Athlete Cookbook--written by NMA founder Matt Frazier and longtime health coach, yoga teacher, and food writer Stepfanie Romine--showcases 125 delicious vegan recipes, many inspired by plant-based foods from around the world. Put nourishing, whole foods on the table quickly and affordably, with: Morning meals to power your day (Almond Butter-Banana Pancakes, Harissa Baked Tofu) Homemade sports drinks to fuel your workouts (Cucumber-Lime Electrolyte Drink, Switchel: The Original Sports Drink) Nutrient-packed mains to aid recovery (Naked Samosa Burgers, Almost Instant Ramen) Sweets that work for your body (Two-Minute Turtles, Mango Sticky Rice) Oil-free options for every recipe; gluten-free and soy-free options throughout

For America's bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves--and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food.   Ina's most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey's many years together. From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.

A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead. Amanda Hesser and Merrill Stubbs, founders of the online kitchen and home destination Food52, pull off home-cooked dinners with their families with stunning regularity. But they don't cook every night. Starting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, gets paired with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and with zucchini and couscous for a pack-and-go salad. Amanda and Merrill's seasonal plans give you everything you need to set yourself up well for the week, with grocery lists and cooking timelines.

Gina Homolka, founder of the widely adored blog Skinnytaste, shares 140 dishes that come together in a snap--whether in a slow cooker or in the oven or on the stovetop. Favorites include: Slow Cooker Chicken and Dumpling Soup, Korean-Style Beef Tacos, Spicy Harissa Lamb Ragu, Peach-Strawberry Crumble, Under 30 Minutes Zucchini Noodles with Shrimp and Feta, Pizza-Stuffed Chicken Roll-Ups, Grilled Cheese with Havarti, Brussels Sprouts, and Apple, Cauliflower "Fried" Rice. Each recipe includes nutritional information, which can help you take steps toward weight and health goals, and many dishes are vegetarian, gluten-free, and freezer-friendly--all called out with helpful icons.

"Eddie comes on strong, but behind the attitude there's an honest, stripped-down, back-to-basics approach to cooking real food. If you ever wanted to go from watching cooking shows to actually cooking, this is where you begin." - Amanda Cohen, author Dirt Candy: A Cookbook and chef/owner of the famous NYC vegetarian restaurant of the same name, Takeout food every night is great...for leaving you broke, bloated and praying for a national healthcare plan to deal with your fat ass self. Eddie McNamara wants to show you how to stop being a takeout junkie or a Gordon Ramsay wannabe who spends years learning complex knife skills you don't need. He also wants to show you how to pump up the flavor without resorting to using meat because - really - who needs to eat more meat? As Eddie puts it, "Any schmuck can put bacon on something to make it delicious." He wanted to show people how easy it was to cook delicious meatless meals for themselves rather than gorging more fat and salt on a daily basis than you'd see in a bucket of KFC. He also wanted to show people that you don't have to be Warren Buffett to eat well. As he puts it "Brokesters have cooked filling plant-based food since long before Mark Bittman moved to Berkeley in search of a perfectly ripe avocado." That's how his popular tumblr "Toss Your Own Salad" got started and now morphed into this awesome meatless cookbook that will get you to rock out over 100 recipes for dishes like The Green Inferno Salad, Dr. Devash's Shakshuka, Nihilistic Frittata and Penne Tikka Masala with an Eddie-curated soundtrack that spans the musical range from Metallica's "Creeping Death" to Gene Vincent's "Be-Bop-a-Lula". So, stop wasting your money. Do it yourself. Let Eddie McNamara show you how to Toss Your Own Salad.

The ultimate game plan for complete one-dish vegetarian suppers--for anyone aspiring to eat a more plant-based diet. Discover the pro-veggie, pro-flavor way to prepare fresh, healthy, high-quality plant-based dinners. In Simple Green Suppers, Susie Middleton demonstrates how to prepare seasonal vegetables in satisfying, filling suppers by pairing them with staple ingredients: noodles, grains, beans, greens, toast, tortillas, eggs, and broth. How you cook your veggies and how you combine them with other satisfying whole foods is the secret to delicious results. With 125 recipes for flavorful and veggie-forward dishes, tips on keeping a flexible and well-stocked pantry, and make-ahead and streamlining strategies, Simple Green Suppers is an essential resource that will make cooking delicious, easy vegetarian meals possible every night.

The path to a healthy body and happy belly is paved with real food--fresh, wholesome, sustainable food--and it doesn't need to be so difficult. No one knows this more than Kathryne Taylor of America's most popular vegetarian food blog, Cookie and Kate. WithLove Real Food, she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible. Her book is designed to show everyone--vegetarians, vegans, and meat-eaters alike--how to eat well and feel well. With brand-new, creative recipes, Taylor inspires you to step into the kitchen and cook wholesome plant-based meals, again and again. She'll change your mind about kale and quinoa, and show you how to make the best granola you've ever tasted. You'll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins, hearty green salads and warming soups, pineapple pico de gallo, healthier homemade pizzas, and even a few favorites from the blog. Of course,Love Real Food wouldn't be complete without plenty of stories starring Taylor's veggie-obsessed, rescue dog sous-chef, Cookie! Taylor celebrates whole foods by encouraging you not just to "eat this," but to eat like this.Take it from her readers: you'll love how you feel.

Sustainable and conscious eating made simple, fun, and delicious--the founder of Impatient Foodie shows how the "slow food" movement doesn't have to be slow with these inspired meals perfect for everyone. Elettra Wiedemann didn't set out to be a foodie. At twenty-eight, with a burgeoning global modeling career and a Master's degree from the London School of Economics, she understood the larger impact of her food choices, and the importance of a more conscious way of life. But whenever she walked into her apartment after a twelve-hour work day, all her ideals about food would collapse. Why did being a foodie mean you have to labor for hours using obscure cooking methods and ingredients? Why did good food always go hand-in-hand with slowing down? Wasn't there a way to have slow, sustainable, delicious food without the "slow"? Impatient Foodie bridges the gap between the ideals of the organic, slow food movement and the realities of a busy life. Loaded with shortcuts, pantry lists, and more than one hundred handy and delicious recipes for busy people, this vividly illustrated, easy-to-navigate cookbook shows how to get the most out of your meals in the least amount of time. Organized by ingredient to minimize grocery store trips and maximize seasonality, Impatient Foodie offers easy ways to spin off kale, chicken, fish, berries, and more into multiple meals, and offers home cooks a variety of inspiring vegetarian and vegan options. Unique, friendly, and entertaining, The Impatient Foodie provides the ideal foundation for thoughtful eating in a hectic, time-starved world. With her immensely popular Impatient Foodie blog, her profile at Refinery29, her degree in biomedicine, and her stunning beauty and charm, Elettra Wiedemann is the perfect spokesperson for this reassuring and helpful message.