100% real : 100 insanely good recipes for clean food made fresh

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Title:

100% real : 100 insanely good recipes for clean food made fresh

Alternate title:

One hundred percent real

Author:

Talbot, Sam, author.

Margolis, Susanna.

Summary:

As both a chef and a type 1 diabetic, Talbot needed a simple philosophy to feel well and balanced. His answer: eat real food. Now he shares his plant-based (but not meat-free), largely dairy-free and sugar-free, and sometimes gluten-free recipes for meals, snacks, and special occasions.

General Note:

Includes index.

"No artificial colors or flavors".

Edition:

First edition.

Contents:

What's real and what's not? -- Real food kitchen -- Morning essentials for the grind -- Sandwiches, salads, and spreads -- Banging bowls -- Food for the hustle -- Proteins on the ground and out of the surf -- The vegetable fix -- Sweet thang, maybe I shouldn't... yeah, of course you should -- Basic recipes -- Metric equivalents.

Physical Description:

254 pages : color illustrations ; 27 cm

Genre:

Cookbooks.

Subject Term:

Cooking (Natural foods)

Health.

Author(s):

Margolis, Susanna.

Publisher:

Oxmoor House,

Publication Date:

2016

ISBN:

9780848746766

Publication Information:

New York, NY : Oxmoor House, 2016.

Call Number:

641.563 TALBOT

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003235085	Adult Nonfiction	641.563 TALBOT	Searching... Unknown	Searching... Unavailable

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Summary

Celebrated chef and healthy-living expert Sam Talbot shows us how to make wildly delicious, nourishing food--using healthy, wholesome ingredients.

Bursting with 100 whole-food recipes and down-to-earth advice about clean eating, this cookbook proves that eating 100% real food is an enjoyable choice you can make every day. Chef Sam Talbot's nourishing dishes are overflowing with natural flavor and free of processed ingredients, questionable additives, sweeteners, or preservatives.

Packed with vibrant personality and more than 150 photos, this cookbook is a real-world guide to un-junking what we feed ourselves and our children. Sam explains how to find seasonal ingredients and offers tips on stocking your pantry with game changing ingredients, like coconut oil and chickpea flour. Many recipes are gluten-free, vegan, vegetarian, or dairy-free.

Forget fat-free, low sodium, zero trans-fat, and the like--the hottest new food claim is not needing a claim at all. Eat. Real. Food.

Author Notes

Sam Talbot is a chef, author, and television personality. A fan-favorite on Bravo's Top Chef, Sam is the chef and owner of Pretty Southern in Brooklyn, NY, and the co-founder of Beyond Type 1.

Reviews (1)

Library Journal Review

Talbot (The Sweet Life: Diabetes Without Boundaries) is best known for his appearance on the second season of Bravo's Top Chef. Here, he outlines an approach to clean eating that's built upon "100% real" foods, a loosely defined concept emphasizing meals created at home with minimally processed ingredients. Talbot's healthy eating guidelines and pantry stocking tips are easy to remember and more mainstream than those in most diet cookbooks. His recipes, however, can call for somewhat less conventional superfoods (e.g., maca powder and spirulina), which may deter some cooks. Dishes include breakfasts, smoothies, snacks, mains, grain bowls, desserts, and more. Many are gluten-, sugar-, and dairy-free. -VERDICT Recommended for the adventurous cook who wants to try healthy eating without being "a judgemental jerk." © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction	p. 8
What's Real And What's Not?	p. 12
Real Food Kitchen	p. 17
Chapter 1 Morning Essentials for the Grind	p. 26
Chapter 2 Sandwiches, Salads, and Spreads	p. 52
Chapter 3 Banging Bowls	p. 90
Chapter 4 Food for the Hustle	p. 106
Chapter 5 Proteins on the Ground and Out of the Surf	p. 134
Chapter 6 The Vegetable Fix	p. 166
Chapter 7 Sweet Thang, Maybe I Shouldn't... Yeah, of Course You Should	p. 200
Basic Recipes	p. 230
Metric Equivalents	p. 241
Acknowledgments	p. 242
Resources	p. 246
Index	p. 247

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Summary

Summary

Author Notes

Reviews (1)

Library Journal Review

Table of Contents