How would you like to prepare and savor a delicious meal that's also nourishing and healthful? In The Healthy Hedonist, chef, teacher, and cookbook author Myra Kornfeld offers home cooks more than two hundred mouthwatering flexitarian recipes designed to satisfy all kinds of appetites - without leaving you feeling stuffed and guilty afterward! So, what is a flexitarian? A flexitarian is anyone interested in eating healthy, primarily vegetarian cuisine without cutting meat and fish entirely from his or her diet. The Healthy Hedonist is the ideal cookbook for people with a variety of eating habits: the recipes are readily adapted to suit vegetarians, omnivores, and everyone in between. The emphasis here is on real food: fresh, natural, and, of course, delicious ingredients are used to create unique and healthful meals. Aside from soups, appetizers, salads, chicken and fish dishes, vegetarian entrees, grains, and vegetables, there are tempting recipes for pizza, alternative burgers, and naturally sweetened desserts. You can indulge yourself and feel virtuous at the same time with delectable fare such as: Portobello Mushroom Tapenade Wilted Spinach Salad with Orange-Curry Dressing Crispy Thai Wontons Potato Salad with Caramelized Onions Roast Chicken with Maple Glaze Coconut Green Beans with Mustard Seeds Lacquered Carrots with Coriander Gazpacho Salad with Tomato Vinaigrette Red Snapper Provencale Marrakesh Minestrone with Cilantro Puree Tamarind Chickpeas Asparagus, Leek, and Barley Risotto Barbeque Spice - Rubbed Tofu Seared Sesame-Crusted Tuna Zucchini Latkes Salmon Medallions with Lime-Mustard Teriyaki Citrus Compote Supreme Roasted Peaches with Caramel Sauce Chocolate Lovers' Brownies Pomegranate-Pear Cornmeal Tart Throughout the book are plenty of helpful suggestions for substituting ingredients to suit your taste or dietary preference and for cooking for large groups or smaller gatherings, along with preparatio

The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts

Cookbooks, Food & Wine

Kornfeld, Myra

Hamanaka, Sheila

Kitchen Appliances

Simon&Schuster

Holidays are a time for family and friends to gather for mouthwatering meals, but catering to every guest's dietary requirements can be a challenge. The menus in The Healthy Hedonist Holidays will entice every guest - vegetarian, semi-vegetarian, carnivores, omnivores who can't eat dairy, and people who just love good food - with delicious, satisfying "flexitarian" meals. Featuring fresh seasonal ingredients, whole grains, natural sugars, and creative seasonings, these flavorful feasts will leave guests feeling satisfied - without the guilt that usually accompanies holiday indulgence. Each menu offers both a vegetarian and fish or poultry main course, and a range of side dishes, appetizers, and desserts that can be used in any combination to accommodate individual tastes. Myra Kornfeld's recipes honor America's diverse cultural and ethnic heritage. Even if you're not of Chinese descent, sit down to Sesame Noodles with Wilted Nappa Cabbage and Crispy Five-Spice Tofu with Black Bean Sauce. The traditional flavors of Thanksgiving take on a southwestern flair with a maple sugar-brined turkey accompanied by Mole Gravy with Dried Plums and Ancho Chiles. The Feast of Eid al Fitr explores the flavors of Turkey and Morocco with Chicken Breasts Stuffed with Onions, Cinnamon, Almonds, and Cherries, and Semolina Walnut Cake with Macerated Oranges. A Passover dinner offers herb-flecked matzo balls in a vibrant green spinach soup and a fish terrine studded with asparagus. Christmas dinner turns to the shores of Italy for inspiration with Flounder Roll-ups with Pistachio Pesto and Squash-Portobello Lasagna. With sections on ingredients, techniques, and a cooking plan for each menu, The Healthy Hedonist Holidays is a book to use, to give, and to savor, over and over again.

The Healthy Hedonist Holidays: A Year of Multi-Cultural, Vegetarian-Friendly Holiday Feasts

How would you like to cook delicious, deeply nourishing dishes from a gorgeous large format cookbook that is so much fun to read that you can really enjoy it even when you're not cooking? Cooking with the Muse, a winner of over a dozen culinary and literary awards, offers 150 nutritious international recipes for everyone -- whether you're gluten free, a vegetarian, paleo, an omnivore, an occasional cook, an avid cook, or any kind of food lover. It also features a plenitude of imaginative poetry about food and ingredients, along with enlightening literary and historical essays, playful and informative culinary and historical notes, and 200 beautiful full-color photographs. Here's a feast of words and images, with easy-to-follow steps for preparing amazing individual dishes and truly satisfying whole meals. **Highlights fresh, local ingredients and encourages the use of seasonal produce, wild seafood, traditional fats, and healthy meat from pasture-raised animals. (And almost all of the dishes are or can be made gluten free.) **Revels in flavors that are complex and global, ranging from Middle Eastern and Turkish to American Southwestern, from Vietnamese and Japanese to Italian and Indian. **Offers a delectable feast for the locavore or omnivore, novice cook or experienced chef -- a food lover's literary anthology and a book lover's cookbook. **Includes an anthology covering 3000 years, along with the equivalent of a complete book of original poems and poetic prose by authors Massimilla and Kornfeld, and a complete book of the authors' original essays explaining key culinary poems and traditions. Omnivores, Vegetarians, Gluten-Free, and Paleo eaters will all be excited by the dishes offered here! The broad range of recipes includes Blackberry Parfait; Hominy, Tomatillo, and Pepper Stew Baked in a Pumpkin; Cranberry-Glazed Roast Turkey (or Tempeh); Shepherd's Pie with Colcannon Topping; Ruby Red Cabbage Kraut; Goan Green Coconut Fish Curry; Fudgy Nibby Brownies; Warm-Hearted Pea Cakes with Sesame Crust and Garlic Piquillo Pepper Sauce; Sping Onion Tart; I-Sold-My-Birthright Lentil Soup; Seared Tuna with Purple Potatoes and Cherry Tomato Sauce; Peach-Indigo Blueberry Crisp; and Chocolate "Cherry-Ripe" Espresso Mousse Parfait. The book includes a vast array of classic and contemporary poems, each perfectly paired, like a fine wine, with each dish. In addition to an abundance of poetry and poetic prose by Massimilla and Kornfeld, pieces included here represent such authors as: Homer, Lu Tong, Rumi, Chaucer, Basho, Keats, Hopkins, Walt Whitman, Emily Dickinson, Robert Frost, Claude McKay, Pablo Neruda, William Carlos Williams, Wallace Stevens, Sylvia Plath, Galway Kinnell, Zora Neale Hurston, Mary Oliver, Seamus Heaney, Tom Robbins, Lucille Clifton, Wendell Berry, Michael Ondaatje, Billy Collins, Jorie Graham, Li-Young Lee, Jane Hirshfield, and a great many others. "Prepared dish photos" by Michael Grimaldi; illustrations by Francis Estrada; and "market/ingredient photos" by Massimilla and Kornfeld. Both a literary and a culinary achievement, Cooking with the Muse is a feast for the heart and the senses, a delectable journey that nourishes the body, mind, and spirit. Cooking with the Muse has received very enthusiastic reviews in over 70 national and local publications and won well over a dozen awards, including the Eric Hoffer Book Award, the National Indie Excellence Award, the Living Now Book Award, the Independent Author Network Book of the Year Award, the New England Book Festival Award, the USA News Best Book Award, the Beverly Hills Book Award, the Pinnacle Book Achievement Award, and many others, including prizes and citations not only in the Cookbook category, but also in the Nonfiction, Anthology, Poetry, Coffee Table Book, Holiday, Green Book, and Photography categories. It was also selected as a "top pick" by publications ranging from Bella Magazine to Epicurus.

Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare

Massimilla, Stephen

Cooking Education & Reference

Tupelo Press

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