by Brendan Brazier (Lifelong Books)
Former professional Ironman athlete, Brazier
created the Whole Foods product line,VEGA, authored two other “Thrive” books
and now offers up 200 nutritionally complete, easy-to-make recipes (some
from the author's favorite restaurants) using super foods like maca, chia,
hemp, chlorella, and avoiding common problem foods (wheat, yeast, gluten, soy,
dairy, corn). The tome boasts information on reducing nutritional stress,
nutrient-to-fossil-fuel comparisons, why low-carbon, plant-based diets are
better, but one look at the author and surely you’ll wonder why publishers
didn’t paste his sexy mug on every page. Recipes not to be missed are Gorilla
Food Green Tacos (from Vancouver's Gorilla Food restaurant) and Chocolate
Chip-Maple Maca Ice Cream.
Vegan Pie in the Sky: 75 Out-Of-This-World Recipes for
Pies, Tarts, Cobblers, and More, by
Isa Chandra Moskowitz and Terry Hope Romero (DeCapo)
Google “Moskowitz” and you’ll get this
phrase, often: “Isa Chandra Moskowitz is amazing…is she a lesbian?” That’s because
Moskowitz has been a legend among queer girls and veg heads (it’s amazing how
often the two overlap) ever since her early days hosting Post Punk Kitchen. Since then, she (along with her Veganomicon co-author Terry Hope Romero) has authored a number
of acclaimed cookbooks that line the shelves of lesbian bakeries nationwide.
Paletas: Authentic Recipes for Mexican Ice Pops,
Shaved Ice and Agua Frescas, by Fany
Gerson (Ten Speed Press)
Popsicles pushed cupcakes off the sweet treat throne this summer, thanks
in no small part to Gerson, the country's most authoritative voice on Mexican
sweets, who launched La Newyorkina, a Mexican frozen treats biz. Gerson's Paletas is the first collection of recipes in the U.S. to
tackle Mexican popsicles (paletas),
as well as fruit juices, and shaved ice (raspado) — and there isn't a single bad recipe in the bunch.
Best bets: the Sour Cream, Cherry and Tequila Ice Pops and Spicy Mango Ice.
Gluten Free in Five Minutes, by Robert Ryberg (Lifelong Books)
Using a few ordinary ingredients, a single
type of flour, and a microwave, baking expert Robert Rybert makes breads,
rolls, cakes and more in mere minutes. Butterscotch Krimpet-style Snack Cake
and Extreme Chocolate Cake. Ryberg, the author of The Ultimate Gluten-Free
Cookie Book, is also the founder and
owner of Miss Roben's Gluten-Free Foods in Maryland.
Eat to Defeat
Menopause, by Karen Giblin and Mache Seibel, M.D. (Lifelong
The president and founder of The Red Hot Mamas teams up with a University of
Massachusetts Medical School professor to create a cookbook aimed at women who
are, well, red hot mamas. Over 130 delicious recipes like Lobster and Duck Chow
Mein and Iced Watermelon and Maine Blueberry Soup are aimed at alleviating the
symptoms of menopause but are good enough for everyone. Over 30 chefs,
including Hell’s Kitchen’s
Jeffrey Parker, contribute recipes.
The Feast Nearby,
by Robin Mather (Ten Speed Press)
Former food critic at the Chicago Tribune, Mather got divorced and lost her job two years ago. She retreated to her native rural Michigan and began limiting her food budget to $40 a week. Mather ate only local, seasonal food, entering a yearlong
journey into locavore eating that she documents in both books and recipes.
Among the edibles in the recipes: Baked Indian Pudding and Thai Style Pumpkin
Can It, Bottle It, Smoke It and Other Kitchen Projects, by Karen Solomon (Ten Speed Press)
Punk domesticity is all the rage these days
and queers are chief among the hipsters with Mason jars and forage kits. But
many need a how-to for their DIY kitchen wizardry and Can It, Bottle It does the trick with over 75 recipes and techniques
for making homemade jams, pickles, muesli, syrups and more. Solomon, the author
of The Cheap Bastard's Guide to San Francisco, is a long-time food writer who knows her stuff.
The 30-Day Vegan Challenge, by Colleen Patrick-Goudreau
The award-wining author of several books
including Color Me Vegan,
Patrick-Goudreau debunks common myths about going veggie, and offers a step-by-step
guide to making the transition to vegan in a month. Weekly meal plans, tips for
mixed-families (you're vegan, he's not), and recipes that rethink classic
Americana like Macaroni and Cheese, French Toast, and Sloppy Joes.
The Quarter-Acre Farm: How I Kept the Patio, Lost the
Lawn, and Fed My Family for a Year,
by Spring Warren (Seal Press)
Deciding to grow 75% of her family's food in
her not-so-spacious suburban backyard turned urban farm, Warren, the author of Turpentine, takes us on the journey with a humorous look at
bugs, harvests, failures and triumphs. Most interesting are down home how-to’s
for a Green Chile Chili or Escargot in Two Colors.
Gluten-Free Makeovers, by Beth Hilson (Lifelong Books)
The founder of the Gluten-Free Pantry and president of the American Celiac
Disease Alliance, was diagnosed with celiac disease more than three decades
ago, but had nowhere to turn for recipes or nutritional advice. Her new
collection offers basic advice on how to prep a gluten-free pantry along with
175 recipes that are all made deliciously wheat-free. Some of the best
makeovers: Pot Stickers, Pad Thai, and a mean Flemish Beef and Beer Stew.
Sinfully Vegan, by Lois Dieterly (DeCapo Press)
Vegan baker Dieterly suggests tips for "veganizing" your favorite
deserts (replacing butter with mashed bananas, or eggs with flax powder, for
example) but the best part of this revised and updated classic is the basic
recipes for holiday standards like Melt-in-Your-Mouth Fudge, Chocolate Caramel
Boston Cream Pie, German Chocolate Cake, and Pumpkin Pie Cheesecake. Just in
time for Thanksgiving menu planning.