Every month PBS Food highlights a handful of cookbooks that will be released during the month. This month’s batch looked too good to not have them grace our bookshelves.
Check Out the Cookbooks on Our List
The Power of Food: 100 Essential Recipes for Abundant Health and Happiness by Adam Hart
Available: August 5th, 2013
You can make a difference in your life. Adam Hart knows this because he has lived through change of his own making. Earlier in his life, Adam was facing challenges that many of us can relate to–depression, a life-altering medical condition and a smoking habit. In The Power of Food, Adam shares his story of how he changed his life.
Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan
Available: August 6th, 2013
Theres no need to succumb to the frozen veggie burger. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking.
Paleo Lunches and Breakfasts On the Go by Diana Rodgers
Available: August 6th, 2013
Diana Rodgers, a nutritional therapist and Paleo community activist, solves the problem with 100 easy and delicious packable meals without bread. From lettuce-wrap sandwiches to egg muffins to creative uses for toothpicks and packaging, she takes the confusion out of how to make hand-friendly and fast Paleo meals.
The Book of Schmaltz: Love Song to a Forgotten Fat by Michael Ruhlman
Available: August 13th, 2013
The definitive book on schmaltza staple in Jewish cuisine – by one of America’s most respected culinary writers. For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and often nothing introduces it as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions.
Root-to-Stalk Cooking: The Art of Using the Whole Vegetable by Tara Duggan
Available: August 13th, 2013
A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.