Tag Archives: Da Capo Lifelong Books

Stop dishing out lunchtime $. Feast on “Lunchbox Salads: More than 100 Fast, Fresh, Filling Salads for Every Weekday”

Summertime . . . and the heat is on. The last thing anyone should worry about is food. Good food. Even great food. Our lives are so busy and fast-paced that buying a $12 salad for lunch seems almost reasonable in the name of health. But what if you can make a salad that’s just as good, if not better, at home—for a fraction of the cost? And what if there’s a way to bring it to work in a way that gets it there without dreaded wilted lettuce and soggy croutons?

Food for though: Lunchbox Salads: More than 100 Fast, Fresh, Filling Salads for Every Weekday(Da Capo Lifelong Books, $18.99) Naomi Twigden and Anna Pinder teach us what to keep on hand, how to construct a salad you’ll enjoy, and how to transport your masterpiece to the office.

All of the recipes are simple yet filling and are designed to keep hunger at bay and your energy high. Each takes no more than thirty minutes to prepare and requires no more than ten ingredients. Some of the highlights include:

  • Candied Miso Tomato Salad
  • Kale + Walnut Pesto Salad
  • Red Pepper + Fennel Quinoa Salad
  • Balsamic, Beet + Red Onion Salad
  • Smokey Broccoli + Bacon Salad
  • Eggplant + Almond Falafel Salad
  • Cabbage Caraway Chicken Salad
  • Ribboned Zucchini Salad with Thai Fishcakes

With full-color photos throughout and easy to follow vegetarian recipes (as well as tips for incorporating meat options), this cookbook contains fourteen sections, each with a different main ingredient ranging from carrots to cauliflower, sweet potatoes to squash. Sprinkled throughout are recipes for salad’s best friend, soup—including a delicious paprika-laced Green Bean Minestrone. The final section focuses on sauces and dressings—everything from a classic Buttermilk Caesar to a zingy Coconut-Lime. Typical healthy food can be boring and limiting, but Lunchbox Salads proves once and for all that iceberg and romaine aren’t the only options.

 

No more Ambien! Try “Sleep: The Myth of 8 Hours, the Power of Naps, and the New Plan to Recharge Your Body and Mind”

Xanax. Sominex. Ambien. Belsomra. Zzzquil. Belsomra. Halcion. Warm milk. Lunesta. I’ve tried them all. Even the movies of Pia Zadora. The bottom line: I have trouble falling alseep. And staying asleep.

Now Nick Littlehales is reinventing sleep—transforming the way both elite athletes and everyday people get their rest. Though eight consecutive hours of sleep has long been heralded as the ideal amount and schedule, Littlehales proposes a new, personalized program dubbed the R90 Sleep Recovery Program. This program takes into account the stages of sleep, the sleeping environment, and individual needs and situations, all with the aim of optimizing sleep health and happiness.

Since the 1950s and especially since the advent of the Internet, people have been getting less sleep, which correlates to decreased physical and mental performance and even more serious conditions like heart disease and anxiety. Sleep: The Myth of 8 Hours, the Power of Naps, and the New Plan to Recharge Your Body and Mind (Da Capo Lifelong Books, $15.99) not only highlights the importance of sleep but teaches the best way for each of us to get back on track and recover from our poor sleeping habits. A “sleep coach” for many professional teams, such as the  team—and even personal work with David Beckham—Littlehales provides schedules and examples from professional athletes’ sleep journeys, emphasizing alternative sleep options that fit the needs of the individual. Topics include:

  • The importance of naps
  • Coping with a newborn
  • Weaning off sleeping pills
  • Having the correct mattress
  • Sleeping in the right temperature
  • Creating a sleep sanctuaryImage result for photos of sleeping

From the ideal sleeping situation with a partner to why we need to wake up at the same time every day, Sleep takes a fresh look at our dreaming hours and overhauls them.

Gift Guide 2017: Petrucelli Picks the Best Cookbooks of the Year

Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It (Algonquin Books, $16.95), Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods to everyday staples such as coffee, honey, juice and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. It’s not a cookbook, but an essential expose look at fake food. We suggest not taking another bite or another sip until you’ve digest this eye-opener.

Terry Edwards and his best friend George Craig, the creators of London’s most popular pop-up restaurant Check On, have dished out their debut cookbook, Cooking for Friends: Bring People Together, Enjoy Good Food, and Make Happy Memories  (Harper Design, $35). Now everyone can replicate the Check On experience at home: Cooking for Friends boasts 100 recipes inspired by British ingredients and culture that reflect their playful aesthetic.

Our fave: A Pudding of Eggs and Soldiers (eggshells filled with crème brulee and mango jelly, accompanied by shortbread soldiers for dipping). Have a Yorkshire Rhubarb Martini on the side. The recipes include detailed, offering step-by-step instructions and are accompanied by lush and inviting photographs.

Christopher Kimball wants to teach people a new way to cook. Christopher Kimball’s Milk Street (Little, Brown and Company, $40), the first cookbook connected to Milk Street’s public television show, delivers more than 125 new recipes arranged by type of dish: from grains and salads, to a new way to scramble eggs, to simple dinners and twenty-first-century desserts.Product Details At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Skillet-charred Brussels sprouts, Japanese fried chicken, rum-soaked chocolate cake, Thai-style coleslaw, and Mexican chicken soup all deliver big flavors and textures without your having to learn a new culinary language. These recipes are more than just good recipes. They teach a simpler, bolder, healthier way to cook that will change your cooking forever. And cooking will become an act of pure pleasure, not a chore. Seconds anyone?
 
Another ambitious new approach to cooking by a major new culinary voice: Salt, Fat, Acid, Heat (Simon & Schuster, $35). Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. Product DetailsBy explaining the hows and whys of good cooking, will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. 
 

The daughter of a restaurateur―the restaurant was New York’s legendary Ratner’s―Judy Gethers discovered a passion for cooking in her 50s. In time, she became a mentor and friend to several of the most famous chefs in America, including Wolfgang Puck. She also wrote many cookbooks and taught cooking alongside Julia Child. In her 80s, she was robbed of her ability to cook by a debilitating stroke. But illness has brought her closer than ever to her son: Peter regularly visits her so they can share meals, and he can ask questions about her colorful past, while learning her kitchen secrets. My Mother’s Kitchen: Breakfast, Lunch, Dinner and the Meaning of Life (Henry Holt, $28), is a funny, moving memoir about a son’s discovery that his mother has a genius for understanding the intimate connections between cooking, people and love. The recipes are few, but the book will leave you warm and fuzzy; your soul will be nourished. You will be glad you savored it.

Think of this as the Hawn of a New Day since Goldie’s daughter’s book is so much more than a cookbook. In Pretty Fun (Dey Street Books, $26.99) Kate Hudson shares her philosophy behind gatherings, how to be in the moment, make them uniquely yours, embracing occasions to just be together. Product DetailsA beautiful, fun, and nourishing guide filled with dozens of dazzling color photos, fabulous recipes for healthy and even some more indulgent snacks and beverages, and infused with Kate’s mindful and healthy approach to life, Pretty Fun will help you plan a year of special events, while remembering the healing power of gathering and celebration.

Yum! The Field Roast Grain Meat Co. offers their first cookbook, Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share and Savor (Da Capo Lifelong Books, $30), in which Chef Tommy McDonald shares recipes, fundamental techniques and tips, as well as vegan recipes for using them in every meal from breakfast through dinner. The 100 recipes are flexible: Want to make your own plant-based meats? Great! Product DetailsWant to use Field Roast products instead? That will work too. All you need are grains, veggies, and spices; easy-to-find whole food ingredients for authentic, hearty taste. Burnt Ends Biscuit Sandwiches anyone?

French pastry? Oui! Oui! With Maison Kayser’s French Pastry Workshop (Black Dog & Leventhal, $29.99), you can master the art of French pastry with step-by-step instructions from one of Paris’s best bakers, Eric Kayser. One of the draws to this ever-growing chain is the dozens of colorful and delicate pastries found in the window every day. And now you can make them at home. Product DetailsFrom festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations. More than 70 recipes include his bakery bestsellers, such as raspberry macaroons, lemon meringue tartlets, Epiphany cake, Yule logs, financiers, chocolate hazelnut tarts.

Pamela Salzman shares a simple but powerful mantra: Eat well, live well, be well. In Kitchen Matters (Da Capo Lifelong Books, 22.99), she shares the recipes that have won the praise of such mega-fans as Nicole Richie, Rashida Jones and Audrina Patridge. Product DetailsThe recipes rely on accessible veggie-forward ingredients that are anti-inflammatory and nutrient-dense, and can be customized for vegetarian, vegan and grain-free diets. The book offers a roadmap for new and busy home cooks to begin including more wholesome foods every day, for meals as nourishing as they are unforgettable.

When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs, and introduced a wildly unique approach to cooking, influenced by science, art and the humblest of classic foods such as bagels and lox and American cheese. wd~50: The Cookbook (ECCO/Harper Collins, $75) brims with gorgeous photography, detailed recipes explaining Wylie’s iconic creations and stories from the last days of the restaurant. A cookbook and time capsule, wd~50 is a collectible piece of culinary memorabilia. Fans of Wylie, food lovers, and industry insiders who have been waiting for a chance to relive the excitement and artistry of wd~50 can finally do just that. 

Drunk with the thoughts of knowing all about rum? Rum: The Manual (Mitchell Beazley , $19.99) is an instruction manual, if you will, about how to drink rum of all kinds. Product Details More than 100 different rums are featured and analyzed, from rich, sweet mellow Guyana rums to the vegetal peppery rums of Martinique or Guadeloupe and contemporary spiced rums. A selection of classic and contemporary cocktails shows just how wonderfully versatile this spirit is.

Also on the menu: Two nifty spiral-bound cookbooks for the young-at-heart, both from Storey at $18.95 each Baking Class: 50 Fun Recipes Kids Will Love to Bake! fits kids ages 8–12 and features 50 easy-to-follow recipes. Product DetailsLively step-by-step photos teach bakers-in-training how to knead dough, make biscuits, decorate cookies, and produce a perfect pie, along with essential skills like following directions and accurately measuring ingredients. They’ll learn to make both sweet and savory treats and will use fresh fruits and vegetables in recipes such as Bursting with Blueberry Muffins. The tasty companion: Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!) contains more than 50 recipes designed for the cooking abilities and tastes of children ages six to 12. Product DetailsBasic cooking techniques are explained in kid-friendly language, and recipes include favorites such as applesauce, French toast, popcorn chicken and pizza. There’s also some great imaginative presentations . . . think egg mice, fruit flowers and mashed potato clouds.