Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L’Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from
Learn the ins and outs of pressure cooking—and why there's no need to be scared!—so that you can start creating delicious, one-pot vegan meals in no time at all.
This book is a visual reference of art ideas for adults to use with children in different contexts. It features an emphasis on nature and recyclable materials, but offers a wide variety
Super Paleo Snacks has over 100 quick and easy recipes utilizing Paleo superfoods—most of which take under 15 minutes to prepare!