If you are a busy parent who still wants to offer the best food to your baby, then Lisa Barrangou’s The Amazing Make-Ahead Baby Food Book ($23.00, 182 pp) was made just for you. Divided into five chapters, the book covers all the steps to learn the best “make-ahead” strategies and combinations to offer your baby the tastiest food in just a couple of minutes.
Eat The Year: 366 Fun And Fabulous Holidays To Celebrate Every Day ($16.00, 432 pp) by Steff Deschenes, is the perfect tool to entertain and make each day a discovery for new drinks, recipes and, of course, new holidays! The book is divided into twelve parts, which all represent a month of the year, and every month offers a celebration for each day that is accompanied by some history and a recipe.
Annelies Zijderveld’s Steeped: Recipes Infused With Tea ($21.99, 125 pp) offers a unique approach to create flavorful and scented breakfasts, lunches, snacks and dinners by romancing foods with specific teas, such as rooibos. This inventive book begins with some tips on which teas you should have in your cabinet and, most importantly, how you should use them for cooking.
The traditional bowl of soup gets a healthy spin in The Whole Bowl by Rebecca Wood and Leda Scheintaub. ($16.95, 118 pp).Focusing on gluten- and dairy-free ingredients, this cookbook contains stews, soups and accompaniments that speak to a variety of taste, from comfort food to specific health purposes. Recipes include Nettle Soup with Poached Eggs, Buffalo Chili, Mahi Mahi Moqueca, and Minty Avocado and Tomatillo Soup. This book also contains several helpful sidebars to help cooks prepare and select ingredients properly—from how to cook soba noodles to altering recipes to create texture.
Juice.Blend.Taste ($26.00, 192 pp) by Cindy Palusamy contains over 150 beverage recipes including juices, smoothies, nut milks, iced tea, and more. These recipes are the result of a collaboration between the author, owner of The Juicery juice bar and over 60 experts in the nutrition and integrative medicine fields. This book also has a “Juicing and Blending 101” section for first-timers to make sure they have the equipment they need, as well as advice on how to select ingredients for specific taste profiles and health/nutritional needs. Recipes include Cool Cucumber Lime Smoothies, Iced Hibiscus Tea, Spicy Dandelion Pineapple Juice, and Sea Buckthorn Shots.
Matthew Benson’s Growing Beautiful Food: A Gardener’s Guide To Cultivating Extraordinary Vegetables and Fruit (32.99, 248 pp) is designed to help home gardeners begin growing their own fruits and vegetables. The author believes that the act of growing organic and beautiful food is its own motivator for the grower to lead a healthier lifestyle. Topics covered include finding the right soil to use, coming up with a design plan for your home garden, as well as keeping away animals and pests. This book also included a field guide for backyard growers with detailed advice for 40 crops, including berries, salad greens, and fruiting vegetables, as well as chicken and honey bee care.
The youngest members of the family can hop on the organic movement with 201 Organic Baby And Toddler Meals($17.99, 256 pp) by Tamika L. Gardener. The book begins with a quick introduction to the benefits of organic food for babies and toddlers, along with advice on how to plan out meals for the family and some essentials that every organic kitchen should keep stocked. The recipes are organized into four age ranges: 9-12 months, 12-18 months, 18-24 months, and 2-3 years, with advice specifically geared to each group. Recipes include Pimento Mac & Cheese, Honey Mustard Salmon, Cheeseburger Soup and Steak Quesadillas.
Quick Check Guide To Organic Foods ($9.99, 496 pp) by Barbara Wexler, MPH, is an all-purpose guide for the person looking to learn about the benefits of organic foods and get started integrating them into their diet. This book tackles some of the questions organic newcomers may have about the category like the meaning of organic vs. natural, how to navigate organic labels, and shopping organic on a budget. The meat of the guide, though, is an exhaustive list of organic products and brands, ranging all major food groups as well as special categories like snacks and prepared foods, all complete with nutritional information.
For paleo cooks looking to expand their repertoire, look no further than Mediterranean Paleo Cooking (39.95, 432 pp), by Caitlin Weeks, NC, Chef Nabil Boumrar, and Diane Sanfilippo. In addition to having over 150 recipes, this book also contains chef’s tips and nutritional advice explaining the benefits of both paleo diets and Mediterranean ingredients, as well as advice on cooking methods and techniques. These recipes include paleo-friendly twists on traditional Mediterranean favorites like Shrimp Alfredo, Spiced Rack of Lamb, Savory Sweet Potato Cakes and Cashew Pizza Crust. This book also has two 30-day meal plans designed for people just starting out with the paleo diet.
Vegan Casseroles ($20.00, 200 pp) by Julie Hasson takes traditional comfort food casserole recipes and gives them a vegan twist, creating familiar flavors without cheese, eggs, butter, or cholesterol. This cookbook begins with a “Vegan Casserole Pantry” section, detailing some of the seasonings, flavorings, and ingredients you should be familiar with before going into the recipes, including certain brands that specialize in vegan ingredients. The recipes cover categories like One-Dish Appetizers, Pasta Casseroles, Old Favorites and New Twists and even Dessert Casseroles. Recipes include Taco Casserole, Hash Brown Gratin, Eggplant Parm, and Baked Coconut Rice Pudding.