This is probably my number one top cookbook. Although I don’t necessarily buy into the idea of “power foods”, this book has all kinds of recipes with healthy ingredients. I have made most of these recipes and they’re great! A few of my favorites are Egg, Kale, and Ricotta on Toast, Hearty Spinach and Chick Pea Soup, Cannelini Bean and Nicoise Salad, Sauteed Spinach with Goat Cheese and Pecans, Shrimp with Kiwifruit-Lime Relish, and Chicken Breasts with Fennel, Carrots, and Couscous. I could go on, but then I would be naming 30 or so recipes!
I found this book at a little bookstore when I was passing through Knoxville, TN one day, and I am so glad I did! I am passionate about eating fresh food and making meals from scratch, and this book is all about that! More than just recipes, it is also has some great writing about the author’s experience on the farm and some really great photography. If you don’t know what to do with all that produce in your CSA box, this book will help! If you get this book, you HAVE to try the herb roasted lamb shanks, promise? If you want to try out one of the recipes before you get it, here is a Wheat Beer Chicken recipe that is included in the book!
This book is great for the basics. It was my go-to cookbook when I first got married. I still reference it when I need to remember how long to boil eggs or what temperature to cook a certain meat at. Besides tips and tricks for the actual cooking process, there are also lots of recipes. This one is a keeper (and a great gift for newlyweds!).
This book was given to me by a dear friend several years ago. It is full of practical, money-saving recipes, and also has some handy substitution charts. Since the recipes are simple and many ingredients can be easily substituted to your taste, this is a good foundation cookbook for anyone who wants to cook real food. In regards to processed foods in the supermarket, the book states:
“Farmers are all too aware that marketing basic foods and fresh fruits and vegetables does not yield large profits…The corporation’s concern is with what sells, not with what is good for us”.
This book not only has delicious on-the-go recipes for cyclists, runners, triathletes, and the like, but also outlines exactly how to calculate how much food you need to eat to fuel your body. It was written by a physiologist in Boulder (Yay Colorado!!) who worked with professional cyclists in the Tour de France, and by chef Biju Thomas, who works with many pro cycling teams. A lot of research has gone into this stuff, and it is WAY better for you than shot blocks or gels. Plus, on a long ride or hike, I’d rather eat something I made in the kitchen than something made in a factory.