jubilee recipes from two centuries of african american cooking

'This book shows us new ways to grow food and make a living that can both heal the planet and make life more satisfying,' Patagonia founder Yvon Chouinard writes of this groundbreaking book from Bren Smith, a commercial fisherman turned restorative ocean farmer. Writing Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer By Bren Smith Once you've got the basics down, you can customize pretty much everything you cook. Vegetable-Focused Cooking Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar By Amy ChaplinĮach chapter in this book centers around a base recipe, and the countless ways it can be riffed upon seasonally. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies honors Italy's best cooks-nonne, or grandmothers-with classic recipes and family stories. Single Subject Pasta Grannies: The Official Cookbook By Vicky Bennison Here, Josh Niland-the chef and owner of Saint Peter in Sydney, an award-winning seafood restaurant-shares his famed zero-waste approach to working with fish. The Whole Fish Cookbook takes home an award in not one, but two categories. Restaurant and Professional | Book of the Year The Whole Fish Cookbook: New Ways to Cook, Eat and Think By Josh Niland This deep-dive celebration of a single ingredient is an unexpectedly captivating read. Reference, History, and Scholarship The Whole Okra: A Seed to Stem Celebration By Chris SmithĬhris Smith knows just about everything there is to know about okra-from its centuries-long history to the many delicious ways you can cook with it. The incredibly detailed tutorials, introductions to rarer shapes, and crisp photographs make for an absolutely stunning, artful book. This debut cookbook from pasta guru Evan Funke highlights the techniques he learned while training in Bologna, the capital of Italy's Emilia-Romagna region. Photography American Sfoglino: A Master Class in Handmade Pasta By Evan Funke With Katie Parla, Photography by Eric Wolfinger

Through recipes, stories, and photographs, chef Yohanis Gebreyesus guides us through the essential elements of Ethiopian cuisine, as well as the traditions and history that helped shape it.

International Ethiopia: Recipes and Traditions from the Horn of Africa By Yohanis Gebreyesus with Jeff Koehler

Jubilee recipes from two centuries of african american cooking