Soups, salads, sandwiches / Bacon, Quentin

"Author and executive producer and actor on The Bear redefines the iconic trio of soups, salads, and sandwiches with 130 approachable recipes"--

The plant-based anti-inflammatory cookbook : delicious whole-food recipes to reduce inflammation and promote health / Tyler, Linda (Lifestyle Coach)

Reduce the systemic inflammation that hampers your health with this inspired collection of plant-based recipes! Systemic inflammation can play a dangerous role in chronic diseases, many types of cancer, and even weight gain. The good news is that eating a plant-based diet is especially helpful for calming the immune system. The Plant-Based Anti-Inflammatory Cookbook delivers eighty plant-based recipes centered around foods known to fight against inflammation: ginger, turmeric, berries, garlic, citrus, and high-fiber foods such as legumes and whole grains.

Simply Jamie : fast & simple food / Loftus, David

Make your life simpler and more delicious. Simply Jamie is the new must-have cookbook that makes it easy to fit good food into busy lives. In five knockout chapters covering Midweek Meals, Weekend Wins, One-Pan Dinners, Pantry Love, and Delicious Desserts, Simply Jamie exists to inspire you to get cooking. Whatever your needs, you can trust that these recipes will slot right into your busy life, with total ease--from 15-minute-to-table dishes and no-time-to-shop pantry rescues to weekend wins that create smart leftover ideas, making mealtimes a breeze in the days that follow. This is a book about inspiration and bringing joy back into the kitchen.

Eat like a girl : 100+ delicious recipes to balance hormones, boost energy, and burn fat / Pelz, Mindy.

Discover how to harness the power of food to support your body's natural rhythms, empowering you to heal and thrive.

Be ready when the luck happens : a memoir / Garten, Ina

"Ina Garten, the author of thirteen best-selling cookbooks, beloved Food Network personality, Instagram sensation, and the cultural icon whose face has launched a thousand memes, shares her personal story with readers hungry for a seat at her table"--

Comfort food / Watts, Spencer.

"Chef Spencer Watts takes the very best of classic comfort food dishes and adds globally influenced flavours to make each dish new again. This new approach to comfort foods includes something for every kind of cook. Some recipes are easy to follow, some more ambitious but all are delicious! Using readily available ingredients, Spencer Watts takes an imaginative approach to appetizers, bowls, main dishes, desserts and more!"--

Vietnamese food and food culture : a life-changing journey through the street foods, regional cooking styles and local ingredients of Vietnam / Kennedy, Paul B.

"In 2018 veteran restaurateur, author, foodie and all-around travel junkie Paul Kennedy embarked on a life-changing journey to Vietnam. His main goal was to explore the nation's rich cuisine and food culture, which had always fascinated him from afar, but which he could never quite understand fully. This book is the result of five years spent traveling the length and breadth of the country, experiencing Vietnamese food up-close as no other food writer has before"--

Cellar rat : my life in the restaurant underbelly / Selinger, Hannah

"As Hannah Selinger will tell you, to be a good restaurant employee is to be invisible. At the height of her career as a server and then sommelier at some of New York's most famed dining institutions, Hannah was the hand that folded your napkin while you were in the bathroom, the employee silently slipping into the night through a side door after serving meals worth more than her rent. During her tenure, Selinger rubbed shoulders with David Chang, Bobby Flay, Johnny Iuzzini, and countless other food celebrities of the early 2000's. Her position allowed her access to a life she never expected; the lavish parties, the tasting courses, the wildly expensive wines-the rare world we see romanticized in countless movies and television shows. But the thing about being invisible is that people forget you're there, and most act differently when they think no one is looking. In CELLAR RAT, Selinger chronicles her rise and fall in the restaurant business, beginning with the gritty hometown pub where she fell in love with the industry and ending with her final post serving celebrities at the Hampton's classic Nick & Tony's. In between, readers will join Hannah on her emotional journey as she learns the joys of fine dining, the allure and danger of power, and what it takes to walk away from a career you love when it no longer serves you"--

How to share an egg : a true story of hunger, love, and plenty / Reichert, Bonny

Bonny Reichert avoided engaging with her family's Holocaust history until, in midlife, she unexpectedly confronted it while writing an article. Her father's survival in Auschwitz-Birkenau was a backdrop to her upbringing, but a transformative experience in Warsaw -- a perfect bowl of borscht -- sparked a journey to explore her culinary roots. This journey intertwined with her personal life, from her childhood in the restaurant business to the challenges of marriage, motherhood, and her eventual path to becoming a chef. In her memoir How to Share an Egg, Reichert reflects on pivotal life moments through the lens of food. From her baba Sarah's knishes to her father's comforting scrambled eggs, cuisine serves as a symbol of joy, survival, and identity. The book blends poignant stories of scarcity and abundance with her quest for self-discovery, exploring how her personal experiences connect to her family's legacy. It's a moving meditation on heritage, resilience, and the role of food in shaping identity.

Solid starts for babies : how to introduce solid food and raise a happy eater / Solid Starts (Firm)

"With over 1 Million visits per month, 2 Million app users and 2.7 Million followers on Instagram, it's clear that Solid Starts is offering something that parents can't find anywhere else. Led by a team of pediatric feeding experts, doctors, dietitians, nutritionists and regular moms and dads -- Solid Starts has quickly become the authority on how to introduce real food to babies while preventing and reversing picky eating. When Jenny Best became pregnant with twins, she decided this time would be different. After struggling with her oldest son's extreme picky eating due to prolonged spoon feeding of purees, she was committed to finding a way to raise happy eaters. Around 6 months is the time when most parents begin to explore their options and for Jenny, while she was terrified by this new approach, but she knew she needed to try something different. This began our founders' journey into assembling an expert team, with diverse families at the center to model and make this approach accessible to millions. In their long awaited book, Solid Starts for Babies: How to Introduce Real Food to Baby & Raise A Happy Eater, offers parents a practical guide that cultivates curiosity and debunks that myth that baby food is necessary. With expert advice on introducing new flavors and textures, sensory motor learning, guidance on sharing family meals with baby, safety and allergy information, table gear, and overcoming challenges at the table, this is a first of its kind book. A perfect blend of the psychological and physical aspects that grows with your baby, introducing them to any food and raising a happy eater"--