Cookbooks

The Healthy Cook’s Kitchen: Simply Tofu

Moving toward a plant-based diet has never been more delicious. Whether you’re a tofu pro or are new to the soy superstar, there’s plenty for you in this collection from Healthy Cook Kate Sherwood…everything from a trio of luscious Stir-Fries (Sweet & Spicy, Peanut, Cashew) to a veggie-loaded Crispy Tofu Salad to a Korma and a Poke Bowl like you’ve never seen before. Bonus: Kate also shows you what to do with yuba (“tofu skin”). Yuba Pad Thai or Snow Pea & Yuba Stir-Fry, anyone? (24 pages, 5½ʺ x 8½ʺ)

THE HEALTHY COOK’S KITCHEN: MAIN DISH SALADS

Salad for supper?  You bet!  Each of the salads in this collection from The Healthy Cook is hearty enough, nutritious enough, and delicious enough to be the main attraction for lunch or dinner.  From the comforting (Sweet & Savory Chicken Salad) to the unexpected (Salmon Salad Niçoise) to the dramatic (Crunchy Black lentil Salad), we help you take your salad chops up a notch.  Bonus: Master the collection’s nine dressings, and you’ll never suffer through a boring salad again.  (24 pages, 5½ʺ x 8½ʺ)

The Healthy Cook’s Kitchen: Soup

The supermarket is full of canned soups. But, as far as your health…and your taste buds…are concerned, none can hold a candle to this collection of Healthy Cook Kate Sherwood’s favorite soup recipes. Not only are they lick-the-bowl delicious; they are packed with vegetables, beans, and lentils. And Kate shows you tricks—Creamy Vegetable Soup without cream, Chicken Tortilla Soup using a store-bought rotisserie chicken—that help you up your soup game.  (24 pages, 5½ʺ x 8½ʺ)

THE HEALTHY COOK’S KITCHEN:  Chicken

Looking to expand your chicken repertoire? Are you in for a treat! The latest collection from The Healthy Cook, Kate Sherwood, takes you around the world with chicken recipes that evoke the flavors of Morocco (Chicken Tagine),  India (Indian Chicken Stir-Fry), Lebanon (Chicken Kebabs with Tahini Sauce), Mexico (Chicken Mole), and more. Easy to prepare. Full of vegetables. Delicious. No passport necessary. (24 pages, 5½ʺ x 8½ʺ)

THE HEALTHY COOK’S KITCHEN:  Whole Grains

These recipes are all about whole grains, but they have something else in common: they’re loaded with vegetables and fruit. Why? A serving of cooked grains is just a half cup. But most of us can easily eat a bigger helping. Solution: Kate stretches grains with the good stuff. Think veggie fried rice, mushroom pilaf, fruity tabouli, sesame noodles tossed with carrots. Mmm. You get a more nutritious, colorful, flavorful dish...along with a satisfying portion. Win-win.  Happy cooking!  (24 pages, 5½ʺ x 8½ʺ)

THE HEALTHY COOK’S KITCHEN:  Tofu & Tempeh

Want to get more of your protein from plants and less from red meat? Then this fifth installment of The Healthy Cook’s Kitchen series

is exactly what you’re looking for.  From Ginger Sesame Tofu & Snow Peas to Butternut & Tempeh Salad to Palak Tofu,

chef Kate Sherwood shows you how to turn the two soy superstars into scrumptious dishes that are better for you…and for the planet.

You won’t believe the Miso Tempeh Fried Rice. (24 pages, 5½ʺ x 8½ʺ)

Spring and summer’s vegetables dazzle. Think asparagus, snap peas, baby bok choy. But fall and winter veggies are no less spectacular…at least not when they’re in the hands of chef Kate Sherwood. Beet Salad with Mustard Vinaigrette. Cauliflower & Butternut Curry. Orange-Maple Brussels Sprouts. Broccolini with Garlic Sauce. You’re going to love the fourth installment of The Healthy Cook’s Kitchen series. (24 pages, 5½ x 8½″)

Eat seafood once or twice a week. That’s what health experts recommend. Wouldn’t it be wonderful to have a stable of simple, scrumptious, and healthy recipes to help you get there? That’s where we come in! In the third installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood shares some of her favorite recipes. How does Poached Provencal White Fish Sound? Or Snapper Tacos with Avocado Salsa? Or Orange-Ginger Salmon? We thought so. Mmm… (24 pages, 5½ x 8½˝)

THE HEALTHY COOK’S KITCHEN: SPRING & SUMMER VEGETABLES Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. That’s where we come in! In the second installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood shares some of her favorite recipes. Kate works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter”! Mmm… (24 pages, 5½ x 8½˝)