Isa Does It!

Isa Does It

 Isa does it again! Isa Chandra Moskowitz has a reputation for writing cookbooks full of flavorful, foolproof recipes, but she’s outdone herself with her newest opus. Isa Does It: Amazingly Easy, Wildly Delicious Vega Recipes for Every Day of the Week is a beautiful 320 page hardbound book packed with hilarious stories, cute artwork and gorgeous photos – oh yeah, and a bunch of yummy recipes too! The dishes are easy to make and come together quickly using easy-to-find ingredients. This book is perfect for everyone: omnivores trying to eat less meat, new vegans, and seasoned cooks looking to add some creative dishes to their repertoires.

 

Stew

Isa Does It features 150 recipes, most of which come together in half an hour or less. The dishes include soups, salads, pastas, stews, chilis and curries, stir-fries and sautés, Sunday-Night suppers, breakfasts, desserts and more. All of the recipes are made with whole-food ingredients that can be found at any grocery store. Isa also includes secrets and shortcuts for restaurant quality cooking, simple ways to improve your cooking time, plan-ahead kitchen strategies, knife techniques, kitchen tips and ingredient swaps for common allergens. What more could you ask for in a book?

 

 Curried Peanut Sauce Bowl

I’m usually a little leery of really large cookbooks, mainly because they’re overwhelming and there are so many recipes that I don’t know where to start. (And they usually won’t stay open in my cookbook stand!) With Isa Does It, I didn’t know where to start, but in a good a way. My copy is already dog-eared, covered in food stains and somehow I managed to break the hardcover spine. (And the colorful pages complement my retro kitchen very nicely while propped up in the cookbook stand!) I’ve made about 10 dishes so far, and each one has been better than the last. I’m not sure which one has been my favorite… Maybe the Curried Peanut Sauce Bowl with Tofu and Kale? Or Creamy Sun-Dried Tomato Penne? No, it must have been the Tempeh Orzilla!

 

Chocolate Gingerbread Cookies

Isa Does It is my new, favorite go-to cookbook! Have you been cooking with Isa Does It? What have you made so far?

 

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Note: This post contains affiliate links. Purchases made through my affiliate programs helps me keep this blog running. Products discussed in this post were given to me free for review, but the opinions are my own. 

Vegan Super Bowl Snacks at Amanti Vino

Dianne

I’ll be serving up Super Bowl snacks paired with vegan wines at Amanti Vino in Montclair, NJ this weekend along with Nicky Mesiah from Miss Nicky’s Gourmet Toffee. I’ll sampling homemade vegan cashew cheese and easy no-bean hummus. See you there!

 

What

Super Bowl Snack Tasting , featuring homemade vegan cheese and no-bean hummus

When

Saturday, January 25th, 2:00 – 5:00 pm

Where

Amanti Vino

30 Church Street, Montclair NJ

 

 

 

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Asian-Inspired Mandarin Orange Salad

Asian Inspired Mandarin Orange Salad

Yesterday I taught a vegan cooking class at my local ShopRite. I wanted to show the students that making a healthy vegan meal after work on a weeknight isn’t so difficult so I made a stir-fry using shirataki noodles and veggies. I needed a salad to go with the dish, but there was nothing in my repertoire, so I created a new one. This dish comes together in a flash and can even be prepared the day before – just don’t dress the salad until you’re ready to eat it. The salad dressing is based on a recipe in Dr. Furhmann’s Eat to Live Cookbook

 

OLYMPUS DIGITAL CAMERA

Ingredients: 

Salad:

  • 5 ounce package spring mix salad greens
  • 3 mandarian oranges, peeled and segmented
  • ½ cup edamame, fresh or thawed frozen
  • ½ cup slivered almonds
  • 3 green onions, sliced

Dressing:

  • ¼ cup almond butter
  • ½ cup unsweetened almond milk
  • 3 tablespoons sesame seeds
  • 1 medjool date, pitted
  • 2 garlic cloves
  • ½ inch piece of fresh ginger, peeled and chopped
  • Pinch of red pepper flakes, optional

 

Asian Inspired Mandarin Orange Salad

Preparation:

  1. Mix all of the salad ingredients together in a large bowl.
  2. Mix all of the dressing ingredients together in a blender until smooth and creamy. If it’s too thick, add a little water.
  3. Toss the dressing in with the salad and serve.

Makes 4 Servings 

 

 

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

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Vegan Pizza by Julie Hasson

Vegan Pizza

A coworker once told me that she could never go vegan because she would never be able to give up pizza. I told her that I eat pizza all the time and she said “yeah, but it’s not the same thing.” I agree with her. Most of the vegan pizzas I’ve eaten have been much more tasty and creative than the standard pies I ate as an omnivore. Julie Hasson has more inventive ideas for pizza creations that I could ever think up in her book Vegan Pizza, 50 Cheesy, Crispy, Healthy Recipes.

 

Sweet Potato and Kale

Julie starts the book out with a pantry primer and tips and tricks for pizza making. Recipes include several dough variations (including a gluten-free dough), house-made meats such as sausage crumbles, and cheesy sauces and spreads.  And of course, there are are pizza recipes to put it all together. Pizza recipes include classics such as Garlic, Sausage and Onion and Tomato Basil, and farmer’s market pizzas like Sweet Potato and Pineapple and Jalapeño. There’s also a “Not Your Usual Suspects” chapter with recipes for a Chili Mac pizza, a Cowboy Pizza made with smoky soy curls and jalapeños, and a burger crumble Pub Pizza. If you like your pizza with more of a global flair, try the Thai Peanut Pizza or the Bibimbap Pizza. Of course, there’s also a chapter for dessert pies, with recipes for Babka Pizza, Coconut-Caramel Pizza and a Raspberry Crumble pie.


OLYMPUS DIGITAL CAMERAI tried made several pizzas with the recipes in Vegan Pizza, including the Smoky Wild Mushroom and Potato Pizza, the Broccoli and Cheddar pie and the Sweet Potato and Kale Pizza. All were super easy to make and super delicious. The dough recipes are easy to follow and bake up nicely and the cheese sauces I tried were all rich and creamy.  The pizza recipes lend themselves easily to creativity for those who don’t like to follow directions (you know who you are). In a few cases I sautéed veggies, added onions and sprinkled on some vegan cheese for a little extra sumthin’ sumthin’. 

 

Broccoli and Cheddar

Julie Hasson’s Vegan Pizza proves that no, vegan pizza is not “the same thing” – it’s much, much better.

 

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Note: This post contains affiliate links. Purchases made through my affiliate programs helps me keep this blog running. Products discussed in this post were given to me free for review, but the opinions are my own. 

What’s in the Fridge Stir-Fry (With Spicy Peanut Sauce)

StirFryA few nights a go I was in the mood for some for veggies with spicy peanut sauce so headed to the kitchen with the intention of making Pad Thai. I didn’t have all of the ingredients for my usual recipe, so I ad libbed with what was on hand. The resulting meal was quite the tasty dish. If you don’t have everything on hand, feel free to swap ingredients out for what you do.

 

Ingredients:

For the Sauce:

  • 1/3 cup natural smooth peanut butter
  • 3 garlic cloves, minced
  • 3 tablespoons lime juice
  • 3 tablespoons Braggs Liquid Aminos or Tamari
  • 3 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated ginger
  • 2 teaspoons agave nectar
  • 1 teaspoon toasted sesame oil
  • Pinch red pepper flakes, optional

 

 StirFry2

For the Stir-Fry:

  • Cooked soba, udon or rice noodles – 6 to 8 ounces
  • 1 teaspoon olive oil
  • Half of a medium red onion, thinly sliced
  • 1 cup crimini or button mushrooms, thinly sliced
  • 1 red pepper thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 large carrot, julienned or shredded
  • ½ cup edamame, fresh or frozen and thawed
  • 2 large handfuls of baby spinach
  • Pinch of sea salt
  • 2 scallions, thinly sliced
  • 1 tablespoon sesame seeds

 

Preparation:

  1. Mix all of the sauce ingredients together and set aside.
  2. Heat the oil in a large pan over medium high heat. Cook the onion for about 5 minutes, until it begins to turn translucent.
  3. Add the mushrooms, red pepper, cabbage, carrot and edamame to the pan. Cook for another 10 minutes, until the veggies are tender.
  4. Add the spinach, sauce, noodles and salt to the pan. Stir to combine everything, and cook for another 5 minutes or so, until everything is heated throughout.
  5. Serve hot topped with the sliced scallions and sesame seeds. Enjoy!

 

Makes 4 servings

 

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I’m submitting this recipe to Gluten-Free Fridays.

 

Becoming Vegan, Express Edition by Brenda Davis and Vesanto Melina

Becoming VeganThe beginning of each year is almost always accompanied by resolutions to make changes: lose weight, eat healthier, manage stress, exercise more, etc. If you’ve resolved that is the year that you will finally go vegan, or if you’re already vegan and want to make sure you’re eating an optimal diet, Becoming Vegan, Express Edition is the book for you!

 

When I went vegan in 2001, Becoming Vegan by Brenda Davis and Vesanto Melina was one of the first books I bought. Veganism wasn’t nearly as mainstream as it is now, and even though I had already been meatless for almost a decade, I was concerned about getting essential nutrients. The original book was published in 2000, and since so much has happened in the vegan world since then, the authors have recently released the revised Express Edition.

 

Becoming Vegan, Express Edition is chock full of just about everything you ever wanted to know about vegan nutrition, and it probably contains some info that you didn’t even realize you wanted to know! This revised book offers new evidence of the health benefits of a vegan diet, expanded information on phytonutrients, in-depth coverage of all the essential nutrients—calcium, protein, essential fatty acids, good carbs, and vitamin D and B12, and a thoroughly updated food guide.  Guidelines are given on how how to follow a balanced vegan diet for infants, children, pregnant women and nursing mothers, as well as seniors. There’s also info on maintaining a healthy weight, getting fit and optimal nutrition for athletes. This new version of Vegan Express also contains a chapter on compassion, which gives insight into the treatment of animals for food production, as well as information on what animal agriculture is doing to the planet.

 

This streamlined “express” version of Becoming Vegan is extensive, yet easily understandable. A larger a more in-depth, fully referenced Comprehensive Edition of Vegan Express (which will be about 624 pages) will be out in the spring of 2014. The larger edition will be geared toward health care professionals those with a keen interest in nutrition.

 Brenda and Vesanto

Be sure to check out my interview with Brenda Davis and Vesanto Melina on Chic Vegan too! 

 

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Note: This post contains affiliate links. Purchases made through my affiliate programs helps me keep this blog running. Products discussed in this post were given to me free for review, but the opinions are my own. 

Easy Weeknight Dinner Vegan Cooking Class

DianneJoin me as I cook up a quick and easy weeknight meal using easy to find grocery store ingredients. I will be making an Asian-inspired salad, a vegetable stir-fry and a healthy dessert. You’ll be able to try everything, and you’ll go home with all of the recipes so you can make them for your family in your own kitchen.

 

The class will take place at ShopRite of West Orange, NJ on January 16th in the Essex Green shopping center. We’ll be meeting in the bistro area located inside the produce department. This is a free class, so don’t miss it! Please RSVP by emailing me, so I know how many people to expect.

 

What

Easy Weeknight Dinner Vegan Cooking Class

When

Thursday, January 16, 7:00pm

Where

ShopRite

Essex Green Shopping Center

1 Rooney Circle, West Orange, NJ 

 

 

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Chef Del’s Better Than Vegan

Better Than Vegan

Chef Del Sroufe managed to reach 475 pounds on a vegan diet high in processed foods such as pastries, soda, potato chips and soy ice cream. After joining the Wellness Forum and working with Pam Popper, he cut out processed foods, sugars and oils, and he began eating a whole foods vegan diet rich in vegetables, fruits, beans and whole grains. He lost 240 pounds and in his new book Chef Del’s Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pounds, he shares is weight loss story along with his favorite recipes. With the recipes in Better Than Vegan, Chef Del proves that the healthiest diet can be the most delicious. The book also contains cooking tips, health advice and a pantry primer. If you’re new to vegan cooking, are trying to lose weight, or want to improve your overall health, Chef Del’s Better Than Vegan is for you!

 

Chef Del makes a stop here on his blog tour today with his recipe for Breakfast Burritos and copy of his book Better Than Vegan for one lucky reader.

 

BreakfastBurritos

Breakfast Burritos

Serves 4

 

This tofu scramble is made with lite firm tofu and then baked instead of fried, so the fat content is greatly reduced.

 

Ingredients:

  • 2 large leeks, white and light green parts only, diced into 1/2-inch cubes
  • 1 medium red bell pepper, diced into 1/2-inch cubes
  • 1 1/2 cups shiitake mushrooms, stemmed and sliced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • Black pepper to taste
  • 2 teaspoons turmeric
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons nutritional yeast
  • 1 pound lite firm tofu, pressed and mashed to the consistency of ricotta cheese
  • 1/2 cup chopped cilantro
  • 4 10- or 12-inch whole-wheat tortillas
  • 1 cup salsa (store-bought or your favorite homemade)

 

Preparation:

Preheat the oven to 350 degrees F. Sauté the leeks, red bell pepper, and mushrooms over medium-high heat for 8 to 10 minutes, until the leeks are translucent and tender. Add the garlic, cumin, coriander, pepper, turmeric, soy sauce, and nutritional yeast, and cook over medium-low heat for 5 minutes. Add the tofu and mix well. Spread the mixture on a large parchment-lined baking sheet and bake for 25 to 30 minutes. Remove the scramble from the oven and stir in the cilantro. To make the burritos, divide the scramble between the four tortillas and spoon some salsa over the filling. Fold the ends of each tortilla over the filling and roll it up.

 

I have a copy of Chef Del’s Better Than Vegan for one lucky reader. Follow the instructions below to enter. US and Canadian residents only, please. The contest ends at midnight eastern time on Sunday, January 12th. Good luck!

New Year, New You

Why Weight

Happy New Year! Did you make resolutions to eat healthier, lose weight or learn to manage stress? Have you decided this is the year you’ll go vegan? Do you want to learn to cook nutritious meals for your family? As a health coach, I can help! I offer three different health coaching programs as well as personal cooking lessons, so there’s sure to be a plan to fit your needs. To help you achieve your goals, all of my health coaching programs are 20% off between now and January 31st. 

 

Six Month Platinum Program

This is a life changing program that integrates nutrition and self care to ensure that body, mind and spirit are all nourished. In this program you will set and accomplish goals, explore new foods, understand and reduce your cravings, increase your energy, feel better in your body, learn to reduce stress, improve personal relationships and more.

  • Twelve 45-Minute Sessions
  • Sessions take place every two weeks
  • Session take place either over the phone or in person
  • Program includes: notes emailed after each session, email support between each session, handouts and food or personal care samples

 

90 Day Intensive Wellness Program

This program covers nutrition and food. In this program you discover which foods are right for you, understand and reduce your cravings, increase your energy and feel better in your body.

  • Six 45-Minute Sessions
  • Sessions take place every two weeks
  • Sessions take place over the phone or in person
  • Program includes: notes emailed after each session, email support between each session, handouts and food samples

 

Four Week Jump Start Your Health Program

This program covers the basics of healthy eating. In this program you will learn the fundamentals of a healthy diet while discovering which foods work best for you and your unique body type.

  • Four 45-Minute Sessions
  • Sessions take place every week
  • Sessions take place over the phone or in person
  • Program includes: notes emailed after each session, email support between each session, handouts and food samples

 

Personal Cooking Lessons

Learn how to prepare healthy, plant-based meals one-on-one with me! The menu will vary, depending on your interests and needs. Invite a few friends and have fun!

  • Class takes place in person at my home or yours
  • Classes run approximately 2 ½ hours
  • 4 dishes will be prepared
  • Class includes all groceries, recipes, and a sample of each dish prepared at the end of the class
  • Gift certificates are available

 

Classes to choose from are:

  • Greens and Grains
  • Tofu and Tempeh
  • Easy Beany Dishes
  • Warming Winter Soups
  • Quick Raw Dishes
  • Healthy Baking

 

Health Coaching sessions take place either on the phone or in my West Orange, NJ home office. Cooking lessons take place either in my kitchen or yours. (Cooking class clients must live in the Northern NJ area.) Contact me to learn more or to see up a complimentary break through session.

My 10 Favorite Cookbooks of 2013

2013 was the Year of the Vegan Cookbook. I like to stay on top of new releases, but I just couldn’t keep up this year. There were books to cover just about “I could never go vegan because I can’t give up ___ (fill in the blank)” that I’ve ever heard. Cheese, pizza, chocolate – you  name it, there was vegan cookbook about it, making it easier than ever to adopt a vegan diet. There were cookbooks for seasoned vegans, cookbooks for newbies, cookbooks for vegans living with omnivores, cookbooks devoted to baking, cookbooks full of grilling recipes, cookbooks for gluten-free eating – pick a subject and 2013 had a vegan cookbook to cover it. 

 

My top 10 list covers the books I’ve been using the most this year. There were other cookbooks that came out this year that might be list-worthy, but I don’t have them. Yet. People often ask me what my favorite cookbook is, and I can never give them an answer. They’re all different, and I love them all. There are standouts though, and these are the books that stood out for me in 2013.

 

Vegan-ChocolateVegan Chocolate by Fran Costigan – Two of my favorite words in the English language are “vegan” and “chocolate”, so Fran Costigan already had me as a fan for her newest cookbook Vegan Chocolate before I even set eyes on it. After I set eyes on it, she had a fan for life. Vegan Chocolate is a beautiful hardcover book packed with the most gorgeous, mouthwatering photos of cakes, pies, cookies and other drool-worthy chocolatey treats that I’ve ever seen. Beware – you may be tempted to eat the book’s pages. With Vegan Chocolate, Fran proves that veganism is not about deprivation at all.

 

 

Isa Does ItIsa Does It by Isa Moskowitz – Isa does it again! Isa has a reputation for writing cookbooks full of flavorful, foolproof recipes, but she’s outdone herself with her newest opus. Isa Does It is a beautiful 320 page hardbound book packed with hilarious stories, cute artwork and gorgeous photos – oh yeah, and a bunch of yummy recipes too! The dishes are easy to make and come together quickly using easy-to-find ingredients. This book is perfect for everyone: omnivores trying to eat less meat, new vegans, and seasoned cooks looking to add some creative dishes to their repertoires.

 

 

Shannon_BettyGoesVeganHCBetty Goes Vegan by Annie and Dan Shannon – The Shannons were awarded the VegNews Cookbook of the Year for their veganization of the classic Betty Crocker Cookbook, and rightly so. I can’t imagine that it was an easy task to veganize so many meat and dairy laden recipes, but the Shannons were able to do just that. The result is a cookbook full of classic comfort food dishes that even a hardened omnivore would appreciate. In Betty Goes Vegan, you’ll find vegan versions of recipes that were popular in 50s and 60s, such as Quiche Lorraine, Tuna Casserole and Corned Beef(less) Brisket with Cabbage. I can almost see Betty Draper serving up these dishes at a Sterling Cooper Draper Price dinner party. What makes Betty Goes Vegan truly unique are the personal stories and fun facts sprinkled throughout. The history of the famous Betty Crocker signature, the origin of Bisquick, and tips for modern-day Bettys are just some of the tid-bits you’ll find here. The Shannons playful personalities show through in their writing, making this a cookbook you might want to curl up along with a cup of tea with and read like a novel, instead of just relegating it to use in the kitchen. 

 

 

GGFVEAroundWorldGreat Gluten-Free Vegan Eats From Around the World by Allyson Kramer – Great Gluten-Free Vegan Eats from Around the World is a follow-up to Allyson’s first book Great Gluten-Free Vegan Eats. Allyson is an expert on gluten-free vegan fare. Some may think that a vegan diet is restrictive enough, and restricting it even further by removing anything containing gluten means that there’s not much left too eat – and what is left is bland and tasteless. Allyson blows that myth out of the water with her flavorful, creative recipes. With more and more people being diagnosed with celiac disease, and even more people discovering that they’re gluten sensitive, Allyson’s books are very needed in today’s marketplace.

 

 

Vegan PizzaVegan Pizza by Julie Hasson – A coworker once told me that she could never go vegan because she would never be able to give up pizza. I told her that I eat pizza all the time and she said “yeah, but it’s not the same thing.” I agree with her. Most of the vegan pizzas I’ve eaten have been  much more tasty and creative than the standard pies I ate as an omnivore. Julie Hasson has more inventive ideas for pizza creations that I could ever think up in her book Vegan Pizza. There are recipes for crusts, sauces, cheeses and, of course, pizza recipes to put it all together. Pizza recipes include Scalloped Potato Pizza, Thai Peanut Pizza, Bibimpa Pizza and even dessert pies such as Coconut-Caramel Pizza. No, it’s not the same thing – vegan pizza is much, much better.

 

 

Cheesy VeganThe Cheesy Vegan by John Schlimm – Most people are reluctant to even consider going vegan because they’re hooked on cheese. Cheese is highly addictive, and I had a hard time giving it myself, but it is possible. There are a lot of great new plant-based cheeses on the market now, but if you’re feeling adventurous and would like to make your own, John Schlimm will show you how easy it is with his newest book The Cheesy Vegan. Cheese recipes include cheddar, mozzarella, swiss, feta and brie, as well as ricotta, bleu and cottage cheese. Once your cheese is ready, John will help you cook a delicious dish with it. Recipes range from breakfasts and lunches to side dishes and casseroles, and there’s even an entire chapter dedicated to mac and cheese.

 

 

JazzyVegetarianClassics_FrontCoverJazzy Vegetarian Classics by Laura Theodore – You’re probably familiar with Laura Theodore from her PBS cooking show Jazzy Vegetarian, which is now in its third season and can currently be seen on the Create channel on Tuesdays and Thursdays. Her new cookbook Jazzy Vegetarian Classics is the companion book to the show, and all of the recipes to the delicious dishes that Laura cooks up on the show can be found within its pages. On the television show and in her cookbooks Laura focuses on flavorful, classic meatless dishes that can be made without strange or hard-to-find ingredients. These are the kind of meals that you can easily serve to your omnivore friends at a dinner party, or your picky-eater family members at the holidays. Chances are that they won’t even miss the meat.

  

 

vegan-slow-cooking-for-two-123715l2Vegan Slow Cooking for Two or Just for You by Kathy Hester – What could be better than coming home from work to find a hot dinner cooked and waiting for you? Maybe waking up to find a hot breakfast waiting for you, but really, there aren’t too many things that are better than that. (Well, other than cats, chocolate and snow days.) For that reason, I love using my slow cooker, and I also recommend using them to my health coaching clients who lead busy lifestyles. Kathy’s first cookbook The Vegan Slow Cooker is the book that got me to use my slow cooker on a regular basis, so I was pretty excited to start using Vegan Slow Cooking for Two when it arrived. I have heard people say that slow cooker meals all tend to taste the same, but that’s a not a problem with the dishes in Vegan Slow Cooking for Two. The recipes are so varied that you can cook from it for months and never feel like you’re eating the same thing twice.

 

 

Nut-Butter-Universe-CoverNut Butter Universe by Robin Robertson – If you take a look at my massive vegan cookbook collection (It really is massive. Seriously, I have a problem), the one name you’ll see the most is Robin Robertson’s. Robin churns out cookbooks at an impressive rate, and her no-nonsense cooking style has made her one of my favorite authors. This time around Robin wrote about one of my favorite subjects: Nut Butters. It’s no secret that I’m a big fan of spicy peanut sauce, but I’m also a big fan of cooking with nut butters in general. I love swirling almond butter into my oatmeal and adding a few spoonfuls of cashew butter to my stews. I’ve also recently begun to use nut butter in the place of oil in baked goods such as muffins and banana bread. Nut Butter Universe is full of recipes like these and such much more. There are recipes for everything from soups and starters to main dishes and desserts. 

 

 

Baking Books

Easy as Vegan Pie by Hannah Kaminsky, Cheers to Vegan Sweets by Kelly Peloza and Pies and Tarts with Heart by Dynise Balcavage – Okay, I realize a three-way tie at number ten actually makes this a list of my top 12 favorite cookbooks, but I just had such a hard time deciding! I haven’t done much baking this year, so I will admit that I haven’t made anything from any of these books yet, but I have sat down with all three and perused them from cover to cover. They’re all packed with delicious sounding recipes and gorgeous drool-worthy photographs – food porn at its finest!

 

What were your favorite cookbooks of 2013? 

 

 

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Dr. Fuhrman