Delicious Gifts: Edible Creations to Make and Give

by McCloskey Jess    (Find this book)
Presented here are dozens of appealing recipes for edible gift packages--candies, cakes, jellies, fruit preserves, spreads, chutneys, pickles, soft pretzels, and other tasty food products that make wonderful gifts for holidays, birthdays, and special occasions. But this is more than a recipe book. Author Jess McCloskey covers every gift-related detail, starting with buying ingredients and materials, progressing through the preparation of these wonderful confections, and finally wrapping them up in elegant, eye-catching packages. Both the cooking and packaging directions are clearly spelled out and easy to follow, and include templates for making handsome gift boxes and perfect presentation pieces. An opening chapter describes the equipment needed for preparing many of these special treats, such as a double boiler, chocolate molds, a piping bag, cookie cutters, and other such items. Chapters that follow categorize the recipes under general headings that include--

• Truffles and Chocolates
• Cake Balls
• Soft Treats
• Candies and Fudges
• Preserves and Jellies
• Spreads and Chutneys
• Oils, Vinegars, and Sauces
• Savory Treats

The book is filled with more than 200 color photographs that illustrate the step-by-step preparation methods, the taste-tempting finished culinary masterpieces, and their beautiful presentation packages.  --  Publisher Marketing

Herbivoracious: A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes

by Michael Natkin    (Find this book)
Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. Michael Natkin, creator of the wildly popular Herbivoracious.com, indisputably fits both of those descriptions. In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. This is sophisticated, grown-up meatless cooking, the kind you can serve to company—even when your guests are dedicated meat-eaters.

An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. A third of the book is taken up with hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes.

Natkin, a vegetarian himself, provides lots of advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.

100 Best Cupcake Recipes

Going Raw: Everything You Need to Start Your Own Raw Food Diet & Lifestyle Revolution at Home

by Judita Wignall    (Find this book)
Go raw, get radiant, start a revolution!
A raw-food diet is a healthful way to detox, clear up your skin, shed a few pounds, and feel radiant. But who has time to track down hard-to-find ingredients and whip up labor-intensive recipes every day? (Hint: not you!) So what's the best way to start? "Going Raw" gives you everything you need to start enjoying the benefits of a raw-food lifestyle, all in this gorgeous guide.
Judita Wignall's "Going Raw" combines the flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef.
On the bonus online videos you'll find tutorials for several raw-food techniques, including how to use a dehydrator, basic knife skills, slicing with a mandolin, and spiralizing vegetables.
Inside you'll find:
Green Smoothies
Berries and Cream Crepes
Dandelion Salad
Thai Green Bean Salad
Herbed Cashew Hemp Cheese
Broccoli and Mushrooms with Wild Rice
Spaghetti Bolognese
Asian Noodle "Stir Fry"Classic Veggie Pizza
Coconut-Curry Samosas with Plum Chutney
Orange-Chocolate Mousse Parfait
Mexican Spiced Brownies
Apple Cobbler with Maple Cream
How to grow your own sprouts
How to ferment kimchi and sauerkraut ...and even 100% raw Ice Cream, Coconut Yogurt, and more!  --  Publisher Marketing

Molto Batali

by Mario Batali    (Find this book)

The bestselling author of Molto Italiano and Molto Gusto shares 120 of his favorite seasonal recipes in month-by-month menus perfect for celebrating with family and friends

For Mario Batali, privilege is also a responsibility. Dedicated to giving back, the renowned chef believes that sharing is crucial to leading a fulfilling life—especially at the table. That spirit of togetherness is at the heart of Molto Batali, a collection of festive and delicious recipes meant for sharing with friends and family throughout the year.

From lush summer salads to hearty winter braises, the seasonal dishes in Molto Batali—all easy to prepare and made with simple ingredients—enliven any dinner table, from a weeknight meal to a holiday celebration. Better yet, the recipes are organized into perfectly paired combinations for stellar meals. Each month features a sumptuous main course such as Leg of Lamb in a Clementine Crust; three toothsome pastas such as Wine-Stained Gemelli with Sausage “Meatballs” and Eggplant; four delectable veggie sides such as Sautéed Rutabagas with Chile, Mint, and Maple; a rustic, flavorful soup such as Green Garlic Soup; and an indulgent dessert such as Nectarine and Black Pepper Cheesecake.

The tantalizing recipes in Molto Batali reflect Mario’s passion for food and family, his belief in the importance of eating together, and the joy that comes when we share lovingly made meals. This same spirit of community and family informs the charitable work of the Mario Batali Foundation, the mission of which is to feed, protect, educate, and empower children—encouraging them to dream big while providing them with the necessary tools to become an active force for change in today’s world.