Author and foodie Ellen Brown has published Gluten-Free Bread: More than 100 Artisan Loaves for a Healthier Life ($23.00, 248 pp). The cookbook offers baking methods and recipes for various kinds of homemade breads like brioche, quick breads and rolls, all gluten-free. Artisan recipes include Sesame Scallion Bread and Naan flatbread.

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Raw Food for Dummies ($19.99, 366 pp) is a practical guide for how to add more raw foods to one’s diet. Offering more than 100 raw recipes for breakfast, lunch, dinner, appetizers and snacks, authors Cherie Soria and Dan Ladermann cover all the health benefits of raw foods, including healthy detoxification, energy levels, skin, digestion and weight management.

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Athlete and fitness blogger Matt Frazier has released No Meat Athlete: Run on Plants and Discover Your Fittest, Fastest, Happiest Self ($19.99, 256 pp). The book explains how to apply a vegetarian lifestyle to fitness training and includes vegetarian menu plans for “high performance, endurance and recovery.” It also has a training manual for runners of all levels.

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Author Jillayne Clements has written The Secrets of Gluten-Free Baking: Delicious and Healthy Recipes for Everyday Cooking ($18.99, 192 pp), which will be available this December. The cookbook includes gluten-free, whole foods approaches to traditional recipes such as Buttermilk Biscuits, German Chocolate Cake and Honey Oat Bread.

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Save money and reduce kitchen waste with The SoupMaker’s Kitchen ($24.99, 160 pp) by chef Aliza Green. The book, which describes how to organize your kitchen for optimal ingredient use, includes more than 100 soup recipes from all over the world, including Hungarian Mushroom Soup, Vietnamese Pho Soup, Provencal Soup au Pistou and Caribbean Caillou Soup.

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New to shelves in December 2013 will be BRAD’S RAW MADE EASY: The Fast, Delicious Way to Lose Weight, Optimize Health, and Live Mostly in the Raw ($25.00, 288 pp), a guidebook to healthy revolutions from Brad Gruno, founder of Brad’s Raw Foods. The guide lays out a 60-day plan to transitioning into a raw food lifestyle and includes 150 easy recipes.

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David Winston RH (AHG), herbalist, ethnobotanist and founder of Herbalist & Alchemist has released the 10th Edition of Herbal Therapeutics: Specific Indications ($12.95m 140 pp). The updated and expanded practical guide to herbal medicine includes a repertory guide for specific areas of the body and conditions as well as additional recommendations, contraindication and references.

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Honest Tea founders Seth Goldman and Barry Nalebuff have published Mission In A Bottle: The Honest Guide to Doing Business Differently – and Succeeding ($23.00, 288 pp). In graphic-book format, Goldman and Nalebuff tell their story of how they built Honest Tea and offer business insights to beginner entrepreneurs.

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World Food Café: Quick and Easy ($29.95, 208 pp), written by husband and wife team Chris and Carolyn Caldicott, is a vegetarian cookbook with over 100 different recipes from around the world. Recipes include “Pho Noodle Soup” from Vietnam, “Jeweled Aubergine” from Syria and “Crispy Rice Cakes” from Laos.

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Author and Family Chef Amy Fothergill has published The Warm Kitchen: Gluten Free Recipes Anyone Can Make and Everyone Will Love ($26.95,264 pp). The cookbook contains over 150 gluten-free recipes with tips and easy-to-follow instructions so even the least experienced gluten-free cooks can learn how to make everything from carrot cake to bagels to chicken pot pie.

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