Michelle Smith of The Whole Smiths Good Food Cookbook
A new crop of cookbooks, one more gorgeous—and inspiring—than the next!
If you are looking for creative ideas and new ways to prepare healthy, imaginative cuisine, look no further. Bon appetit!
The Whole Smiths Good Food Cookbook
By Michelle Smith
Houghton Mifflin Harcourt
Author Michelle Smith is the creator of the popular The Whole Smiths food blog and frequent contributor to the Whole30 blog. Smith shares her pantry staples—almond milk, ground chipotle, ghee, lemon pepper and more—along with a collection of 150 delicious recipes. (Try the Sweet Potato Hash; the recipe looked so good that I stopped to cook it while writing this!) For ease-at-a-glance, recipes are noted as paleo, gluten-free, dairy-free, vegetarian, and/or nut-free.
By Laurel Gallucci & Claire Thomas
It’s true, you can’t tell a book by its cover, but the multilayered Vanilla Coconut Jam Cake on the cover of this beautiful book definitely lured me in. From the two friends behind LA’s renowned Sweet Laurel baking company, this pretty, homey book serves up grain-free, refined-sugar-free, gluten-free treats, made with just a few simple ingredients, and each more delicious than the last.
Try this Gluten-Free Summer Strawberry Tart Recipe.
More with Less
By Jodi Moreno
Moreno is a natural foods chef and founder of the What’s Cooking Good Looking blog. In More with Less, she shares 130 mostly plant-based dishes that feature whole food ingredients and big flavors, while keeping it simple, as all recipes require 10 ingredients or less. Try whipping up the nutrient-dense Dandelion + Almond Pesto, Quick Kale Kimchi or ParsnipChowder with Garlic Chips.
By Candice Kumai
A wellness writer and classically trained chef, Kumai draws from her Japanese heritage to share the art of kintsugi, a cousin of wabi sabi, which celebrates creating something even more beautiful and healing out of something imperfect. It is a lovely book, loaded with delicious recipes based on Japanese ingredients and cooking styles, presented under the larger umbrella of nourishing not only your body, but also your mind and heart.
The Berkeley Bowl Cookbook
By Laura McLively
Oakland-based food writer and nutritionist McLively cooked her way through the famed Berkeley Bowl Marketplace in the San Francisco Bay Area, inspired by its exotic farm-fresh produce. Featuring mouthwatering recipes like Fiddle-Head Tempura, Grilled Cheese with Mizuna, Prickly Pear Sorbet (recipe on following page) organized in categories like Leaves; Flowers, Seed and Pods; Roots & Tubers and more, this book will whet your appetite to explore new ingredients.
By Naomi Twigden & Anna Pinder
Da Capo Press
If you add up how much money you spend on salad every day for lunch, it will be an eye-opener! This book, featuring delicious vegetarian recipes, will help you save money and teach you what ingredients to have handy to create gorgeous, tasty salads that take no time to prepare. The authors are chefs who ran Lunch BXD, a healthy food-delivery service in London.