\"College is a time of learning. But it'll be hard to ace your classes if you fail to feed yourself well. 'The Five-Ingredient College Cookbook' makes it easy for students to prepare truly tasty, mostly healthy, and totally realistic meals. They're still fast. They're still cheap. But they're a whole lot better for you than the alternative.\" -- Back cover.\nMore than 100 tasty and affordable 5-ingredient recipes for busy college students College students don't typically have a ton of time, money, or kitchen space to get fancy with their meals, which means good and cheap is the name of the game. This college cookbook makes it easy for students to prepare fresh, tasty, healthy meals for themselves on a budget, with more than 100 recipes that only take 30 minutes to throw together, and only require 5 main ingredients. Upgrade from fast food and microwave dinners with a college cookbook that features: 5 ingredients, 30 minutes, 100 recipes-Learn simple and fast ways to throw together dozens of favorites like Classic French Toast, Vegan Enchiladas, Greek Pita Sandwiches, Thai Chicken Ramen, and more.Kitchen basics-Brush up on fundamental cooking skills with an easy cookbook that includes tips and tricks on everything from using knives to storing veggies.A wide variety-Most of these student-approved recipes also include 3 alternate versions to keep things interesting and accommodate every taste.Equip students with a college cookbook that makes it fun and accessible to cook fresh food for themselves-in college and for life.

Here's a free printable cookbook for college students with 20 easy recipes to choose from. Cooking in a dorm room has never been easier!

'The Collector's Cook Book; Cheese' #29, Woman's Day, June 1959. Access each set of records by date and relevant information by clicking on the http link....

We've made a cookbook! This is a missionary and/or college student cookbook. Simple recipes for two that only use a few utensils in the kitchen!

The metadata below describe the original scanning. Follow the All Files: HTTP link in the View the book box to the left to find XML files that contain more...

The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family: • La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas • La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido • La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano • Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales • Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte • Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day. Product DetailsISBN-13: 9781984859112 Media Type: Hardcover Publisher: Clarkson Potter/Ten Speed Publication Date: 10-12-2021 Pages: 256 Product Dimensions: 8.20(w) x 10.00(h) x 1.00(d)About the Author Edgar Castrejón is a chef, recipe developer, food stylist, and photographer based in the San Francisco Bay Area. While in school studying plant science and nutrition, he launched his Instagram account, where these days his followers tune in for his creative, nourishing, plant-based recipes and beautiful food photography.Read an Excerpt Read an Excerpt Introduction If there’s food on the table, you’ll hear most Latinos say, “Provecho!” Like the French expression “bon appétit,” a declaration of provecho is exchanged before a meal or said to someone who’s partaking in one. Yet, somehow, provecho conveys more than just, “Enjoy your meal.” It comes from the Spanish word aprovechar (“to make the most of”). It imparts a sense of joy, an appreciation for community, and gratitude for all that we share. It’s those same sentiments that I want to express through the recipes, stories, and photos in Provecho. This book celebrates and honors the traditional family recipes of my childhood while happily embracing a plant-based lifestyle that prioritizes health and well-being. The recipes on these pages are driven by nostalgia yet are distinctive and eminently doable. They will inspire both vegans and plant-curious eaters alike to explore the vibrant flavors of plant-based Mexican food. I’m a proud first-generation Mexican American. In 1989, my parents left Tacámbaro, in the Mexican state of Michoacán, to start a new life north of the border. I was born and raised in a diverse neighborhood in Oakland, California, that I lovingly call “El Barrio.” As with most Mexican families, everything in my home revolved around food. My passion for cooking (and eating!) was passed down to me by my family, like the eyebrows I inherited from my mom’s side. I was weaned on fragrant beef stews and grilled meat, chicken tamales, and seafood ceviche. I also grew up on the food of my neighbors, who were from other Latin countries, such as Colombia and El Salvador. Meat-centric dishes are a cornerstone of Mexican culture. Every gathering seemed to be a carnivore’s delight, with huge platters of guiso with carne and nopales, sancocho (soup with a bunch of meat), tacos with marinated meats, and the like. I was always served meat at the dinner table; but at a certain point in my childhood, I started pushing it away from my plate. Looking back, maybe it’s because I was forced to kill chickens with my uncle for meals. I never enjoyed it and, to be honest, the experience traumatized me. I eventually turned vegetarian in my early twenties. I never thought I could be vegan, though—I just loved cheese too much! Little did I know back then of the soul-satisfying alternatives to dairy that were available. It was when I left home that I ventured into a plant-based lifestyle. College is where I completely changed the way I cook and enjoy food. I was the first person in my family to even attend college. I graduated from Chico State in 2017 with a bachelor’s degree in horticulture and plant science. Learning about nutrition and how food impacts our bodies gave me a new perspective on how to eat. However, the true aha moment came when I was looking after the cows on the college grounds one day as part of my campus job. I came to see them as loving creatures, each one with a personality. They craved human contact and enjoyed being petted. It was then, in January 2016, that I vowed never to eat any animal products again. Beyond the ethical reasons, I realized that going vegan was the ultimate gateway for me to express both my creativity and my knowledge of nutrition and cooking. (People also assume I’m a raw-food specialist, but I chose atedgarraw as my handle on social media to express my “raw” self.) The health benefits can’t be underestimated either. I have plenty of family members who struggle with obesity, diabetes, or cardiovascular diseases. I was battling my own weight problems back then too. Even if I couldn’t convince my relatives to completely give up animal products, I wanted to show them that eating more plant-based food is better for you and so delicious. And I hope I can convince others as well. That’s when I really set out to veganize the foods I grew up eating. However, I didn’t want to call foods out for being vegan. I just wanted to make tasty food that happens to be plant-based. To make it compelling, I knew I had to bring the rich, comforting flavors of those formative cuisines with me. In my family, recipes have been passed down through generations, but not through recipe cards or in any written form. Instead, they’re acquired through las manos magicas—an innate passion and understanding for the dish to be prepared. I was lucky enough to discover that I had “the magic hands” at a young age. When I was seventeen years old, I was cooking guisado de papa for relatives coming over. I must have done a really good job because people were teasing me, saying, “You can get married now!” That’s something they would usually tell a woman who has real culinary chops. I took it as a compliment that I could make someone happy with food. Having las manos magicas has shaped so much of who I am today as an artist and self-taught chef. As a child, I loved taking pictures of nature. Eventually, I was shooting food during my journey to eating healthier. It was also a way to show people how beautiful plant-based food can be and entice them to try it. Documenting my life and food in images has helped me remember everything. Growing up, I spent hours in the kitchen, nurtured by the creative women in my family. In Mexican culture, as in many cultures around the world, women are the guardians of generational recipes. I cherish those memories of helping mi mama, tias, and abuelita prepare the dishes they had previously helped their mothers, aunts, and grandmothers make. As a child, I loved the food that we cooked together. But as I got older, my body and soul craved a different way of eating. Adopting a vegan lifestyle was a game changer. I had more energy, confidence, and clarity of mind. Still, I worried about what folks back home in both Oakland and Mexico would think. Cooking and eating are shared experiences, and so much heart and pride go into breaking bread with others. The dishes of my childhood connected me to my family and my culture, as well as to El Barrio and the friends and neighbors who I considered part of la familia. If we couldn’t share the same food, could we still sit down at the same table? Would we still have that sense of togetherness? As it turns out, my family and culture are my greatest inspiration. I began to create vegan versions of generations-old recipes, without sacrificing the authentic Mexican flavors that my family expected and held dear. My relatives are as fiercely opinionated as they are passionate about food; it was a daunting challenge to give their time-honored recipes a plant-based makeover, even with las manos magicas. Getting their seal of approval is the highest compliment and means more to me than any award. The first vegan dish I made for them were my Jackfruit Tinga Tostadas (page 100). It’s a dish that traditionally uses chicken, but the shredded jackfruit resembles meat so much that I didn’t even tell my family members it was vegan. They absolutely loved it. My heart swelled with pride as, one by one, relatives told me how I’d nailed the sauce. It meant the world to me. This book is about celebrating culture and family, cooking with compassion, and sharing meals with those we love most. I want to show you the Mexican and Latin flavors that we all love and crave, through a plant-focused

What cookbook would you give to a kid in college, or to a new cook to celebrate their first kitchen? Here's our picks for the books we'd give to anyone looking to learn the basics.

Tangy Lemon Tofu Piccata is an easy entree that doesn't look or taste like it was easy to make. You can make the tofu in the oven or in the air fryer while you prepare the citrusy sauce.

Richard Olney’s Simple French Food and Mireille Johnston’s Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais both grabbed me from the very first time I touched th…

Easy Beef Kebabs full of veggies and spices makes a perfect entree.

Graduation is an important milestone. Celebrate his achievement with a proper graduation gift. Discover 20 great graduation gift ideas for him in this gift guide.

Mridula Baljekar is the best-selling author of numerous, award-winning, Indian cookbooks. We look at how to Spice Up your Culinary Repertoire

From Amish bread recipes to chicken dinners, there are tons of authentic and traditional Amish recipes for breakfast, lunch, and dinner.

Nine Favorite Things: From NYC Fashion Week to mothers & daughters working together to slowcookers + more...Tieghan's got you covered! @halfbakedharvest.com

The metadata below describe the original scanning. Follow the All Files: HTTP link in the View the book box to the left to find XML files that contain more...

Struggling to cook in college? These are five of the best college cookbooks out there that will have you eating delicious meals in no time.

It has strength training tips and aging advice, plus crowd-pleasing staple recipes.

About A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. The narrative texts are by Christine Muhlke, the foreword by Mitchell Davis, and illustrations by Adriano Rampazzo curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post, Howie Kahn, writer and contributing editor for WSJ magazine, Christine Muhlke, writer and editor-at-large at Bon Appétit, Pat Nourse, culinary writer and critic, Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.

I mean, everyone starts somewhere!

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon Appétit, Martha Stewart Living, Epicurious, and more   Named one of the Best Healthy Cookbooks of 2019 by Forbes “Gorgeous. . . .  This is food that makes you feel invincible.” —New York Times Book Review Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.

Easy recipes for college students on the go! Recipes can be made quickly with only a small list of ingredients.

Romy Gill’s ‘Zaika: Vegan Recipes From India’ is all about creating big flavors with simple ingredients

Make great meals with minimal ingredients.

Five favorite cookooks to cook from every day and for special occasions. Featuring Ina, Martha, Marcella and more, these are the cooksbooks to own.

It’s no secret I love to cook and that I love collecting cookbooks for recipe inspiration! I have a great collection, nearing 100 cookbooks to flip through from baking to old-fashioned cockta…

Today we are sharing the 25 best cookbooks everyone should have in their kitchen! Over the years we have become a bit obsessed with collecting cookbooks and a lot of these we are sharing today are one’s that we own! Cookbooks can spark inspiration that can challenge you to make dishes you never thought you

So I’m going to say something I never thought I’d say before. Publishers of cookbooks, please stop releasing fabulous, gorgeous, brilliant books. PLEASE. Because I’m running out of room for all my cookbooks and you keeping on putting out new ones that are MUST. HAVE. If you remember a few weeks ago, I published a...

We've made a cookbook! This is a missionary and/or college student cookbook. Simple recipes for two that only use a few utensils in the kitchen!

It’s no secret I love to cook and that I love collecting cookbooks for recipe inspiration! I have a great collection, nearing 100 cookbooks to flip through from baking to old-fashioned cockta…