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Plant Over Processed
Andrea Hannemann
Hardcover | Dec 2020
sold out $33.50
(on order)
Hugh Johnsonís Pocket Wine Book 2021
Hugh Johnson
Hardcover | Sep 2020
sold out $18.99
(on order)
The Book Lover's Cup of Tea
Running Press
Paperback | Apr 2017
sold out $12.50
(on order)
We Are What We Eat
Alice Waters
Hardcover | Jun 2021
on order $35.00
(releases Jun 1 2021)
Journal Wine Tasting
Inc Peter Pauper Press
Book | Jan 2018
sold out $9.99
(on order)
Sprits Tasting Journal
Inc Peter Pauper Press
Hardcover | May 2020
sold out $11.99
(on order)
National Best SellerSee more
NATIONAL BESTSELLER

Angela Liddon, author of The New York Times bestselling Oh She Glows cookbooks, returns to offer readers nourishing plant-based dinners bursting with layers of flavor.


For more than a decade, Angela Liddon has been one of the biggest names in the healthy cooking blogosphere. Famous for her flavourful, creative, and whole foods approach to plant-based cooking, Angela's recipes are beloved by all, whether you are vegan, plant-based curious, or simply looking to add more energizing ingredients to your meals without sacrificing an ounce of satisfaction. Now, in her third, much-anticipated cookbook, Oh She Glows for Dinner, Angela gives readers her foolproof recipes, tips, and tricks for creating super tasty, always nourishing dinners that will have the whole family glowing from the inside out.

In Oh She Glows for Dinner, Angela shares her Glow Getters meal prep plans, helpful make-ahead tips, and favorite seasonal and holiday menus, as well as recipes for one-pot and on-the-glow meals that will help streamline your busy week. Storage and reheating instructions remove time-consuming guesswork and a handy new label index helps you look up recipes based on allergies or food preferences such as gluten-free, freezer-friendly, one pot, nut-free, and more. Angela's thorough, easy-to-follow recipes help you feel like she's cooking with you in your kitchen. With irresistible, light meals like Kitchen Sink Sheet Pan Buddha Bowl and Mediterranean Smashed Chickpea Salad with Tzatziki Aioli and cozy, hearty meals like Portobello Boats with Rosemary-Lentil Crumble and Italian One Pot Buttery Tomato, White Beans, and Farro, dinner can be chock-full of flavour and nutritious at the same time. And don't forget dessert: treats like O Canada! Spiced Maple Cream Torte with Warm Apple Pie Compote and Brain Child Cherry-Lemon Coconut Cream Pops make mealtimes (and snack times) a little extra sweet while utilizing ingredients you can feel good about. With its inspiring, yet practical approach, Angela's latest collection of feel good recipes will become a dog-eared staple in your kitchen for years to come!

New York Times Best SellerSee more
NEW YORK TIMES BESTSELLER
NATIONAL BESTSELLER

The New York Times-bestselling author of Plenty breaks down the three factors that create flavor to deliver more than 100 super-delicious recipes for innovative ways to cook vegetables.


Yotam Ottolenghi--the beloved chef who captured the hearts of home cooks looking for inspiration and great-tasting, plant-based food for weeknight cooking--is back with another collection of instant-hit recipes, with 60 percent of them ideal for the rapidly growing vegan market. Ottolenghi's landmark book Plenty ushered in a new era of vegetable cooking and, with Plenty More, he focused on vegetable-cooking techniques. Now, in Ottolenghi Flavor, he details what makes vegetables distinct and how to maximize their flavors by following the "three P's":

    Process: Key reactions that happen when vegetables or supporting ingredients are cooked.
    Pairing: What you match a vegetable with to accentuate its defining qualities.
    Produce: Understanding the sheer depth of flavor that certain vegetables naturally possess.

With surefire hits such as Celeriac and Goat's Cheese Tacos with Date Barbecue Sauce, Mushroom Lasagne, and Vegetable Schnitzel, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

Cookbooks in StoreSee more