More with Less
Whole Food Cooking Made Irresistibly Simple
by Jodi Moreno
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Pub Date Apr 24 2018 | Archive Date Apr 24 2018
Shambhala Publications | Roost Books
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Description
A sophisticated, yet simple take on cooking with whole foods—filled with creative combinations that use fewer ingredients to elevate everyday fare into something extraordinary.
This is not your average healthy cookbook.
This is slow food fast.
This is high-impact flavor in ten ingredients or less.
This is clean eating for the modern palate and schedule.
This is food you want to eat.
Think of the recipes as simple equations. Using a few ingredients + easy preparations + homemade condiments, author Jodi Moreno gives you the tools you need to create complex flavors with little effort. This food is perfect for a busy day but sophisticated enough to share.
With foolproof recipes like:
Coconut + Ginger + Turmeric + Oats
Honey Roasted Nectarines + Kale + Pine Nut + Oat Croutons
Harissa + Coconut Milk + Delicata Squash + Lentils
Salmon + Broccoli + Spicy Ginger Sesame Mustard
Apple + Miso + Date Crisp
Elegant, delicious, nourishing. This is More with Less.
Available Editions
| EDITION | Other Format |
| ISBN | 9781611804706 |
| PRICE | $35.00 (USD) |
| PAGES | 256 |
Featured Reviews
Mary A, Librarian
After reading through this book, the love that the author has for wholesome, natural foods is very evident. Very impressed with the introduction as most cookbooks are not as interesting as this one. Her discovery of “real” foods is amazing.
The recipes in this cookbook are unlike any I’ve read elsewhere and I’m an avid reader of cookbooks. They are unique combinations, which gives enthusiastic cooks an avenue of discovery like no other.
Leanne M, Librarian
There are so many good recipes, tips, and stories in this book. A cookbook that is actually doable doesn't come along every day. It really is about doing more with less.
Critter B, Librarian
More With Less by Jodi Moreno is a very nice modern cookbook with simplified, straightforward, recipes. The ingredients are mostly, but not entirely, vegetarian.
The recipes that inspired me to cook include:
Coconut Curry Lentil Balls
Sweet Potato, Chickpea and Poblano Hash with Fried Egg
Ginger Miso Butternut Squash Soup With Roasted Apples
Overall a thoughtful, well-constructed recipe book, although (other than a few recipes), it does not appeal personally to my palate.
Readers who liked this book also liked:
Charles Dickens, Crystal S. Chan, Nokman Poon
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