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"We love food, we live for food and we hope our passion for what we do passes through the pages of this book to inspire you to cook with a new sense of appreciation for vegetables."
Kate Jacoby and Rich Landau
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Newly added to ckbk, Vedge is perfectly described by the bookâs subtitle â100 plates, large and small, that redefine vegetable cookingâ. Philadelphia natives, and James Beard nominated chefs, Kate Jacoby and Rich Landau opened their restaurant Vedge in 2011 in Central City Philadelphia, as a place to center seasonal local ingredients and global flavors.Â
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They term their place a âvegetable restaurantâ not vegan, even though their cooking is entirely plant-based, in order to highlight their focus, the vegetable. They have subsequently also opened Grand Provisions; their farm-inspired outpost in the countryside.
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And do not think that your sweet tooth will be ignored. While Rich is the more experienced chef of the two, opening his first restaurant in 1994, and is a six-time finalist for James Beard Foundations Best Chef Mid-Atlantic, Kate is a James Beard nominated pastry chef. Both fruits and vegetables feature â try Figgy Toffee Pudding with Madeira Quince Ice Cream, or Beetroot Pots de Crème.
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For the plant loving among us, Vedge is as good as it gets.
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Pictured above: Eggplant Braciole from Vedge by Rich Landau and Kate Jacoby
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Itâs a teen food revolution
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âWhile writing this cookbook, I had three main goals in mind: (1) to make cooking and eating as healthy and fun as possible; (2) to ensure that teens will be able to do it; and (3) to take you on a global adventure!â
Remmi Smith
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It is fair to say that cookbook author, broadcaster, and entrepreneur, Remmi Smith, achieves what she sets out to do. Named by Huffington Post and Food Tank as one of "20 young people changing the food system", Remmi is active and outspoken on her mission to show fellow teens that cooking can be fun and healthy.
We are thrilled to have The Healthy Teen Cookbook now on ckbk.
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Born in China, based in the US, Remmi takes us on a global culinary adventure, with her book organised under the headings of seven continents, and introduced with facts and enthusiasm.
She is no less serious about the health, fun, and accessibility of her recipes.
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They are each explained with interesting detail, and use straightforward methods â such as this Curry Shrimp and Rice. Each continent has a wealth of recipes, and some also have a full menu, with ideas for a family feast of six or seven dishes.
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Try the Grilled Meat, Rice, and Cabbage Salad, from her Tanzanian Family Feast.
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The book is a real asset for the teen in your life, or any of us seeking straightforward, tasty, approachable food.
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Cooking for sports performance
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With the Olympics kicking off on July 26, sport comes into focus.
For those of us wanting some tips on cooking, and eating, for performance, or just to maximise our health, we have a Sport Bookshelf full of recipes and tips to meet your needs.
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Galley is the only recipe-first culinary resource planning platform created for foodservice operations of all sizes.
Use Galley to:
- Centralize your recipe catalogs
- Manage all of your vendors, purchase orders, & fulfillment
- Organize prep and tasks for production
- Track real-time food costs & inventory
- Create and manage menus and/or menu cycles based on your recipes
- Build a single-source-of-truth for recipes, menus, inventory, production tasks, and more
Learn more and create a free account to get a first look at the future of food.
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Fennel is a member of the parsley family, and while there are three main types, it is Florence fennel (or finocchio) which is used as a vegetable. The fronds are tender and can be used much like a fresh herb â as in this Oven Roasted Pork Shoulder with Fennel Tops.
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For more fantastic fennel recipes explore these 12 Ways with Fennel.
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6 of the best recipes with cheese
Cheese, that most compelling, diverse, and indulgent of foods, is perfect on its own, but also a meal-transforming ingredient. In honor of National Cheese and Wine Day on July 25 here are six fabulous recipes. Pair with the wine of your choice.
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from My Best by Paul Bocuse
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from Little Flower Baking by Christine Moore
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from Fantastic Fungi: The Community Cookbook by Larry Evans
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from The Good Table: Adventures In and Around My Kitchen by Valentine Warner
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from Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma) by Ivy Manning
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from Cheese Obsession by Georgeanne Brennan
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