The Kitchen Commune
Flashpoint (Verlag)
978-1-959411-18-5 (ISBN)
Featuring more than 100 family-friendly, crowd-pleasing recipes—including gluten free, grain free, paleo, vegan, and more—for everyone.
Preparing a meal is an act of love for yourself and the ones you share it with. In this stunning cookbook, Chay Wike, author of the home cooking and lifestyle blog The Kitchen Commune, offers a guide to reclaiming your health and nourishing your family and friends with easy, delicious, allergen-friendly recipes for all seasons.
With gorgeous photographs and brilliant swaps and tips, the recipes within are endlessly customizable and will inspire readers to:
Learn how to enliven a simple dish with vibrant sauces like Chay’s House Chimichurri, Chipotle Aioli, and Creamy Thai Pesto.
Start the morning with Fluffy Silver Dollar Pancakes; a Super Green Veg + Fruit Shake; or Beans, Greens + Broken Eggs.
Enjoy bright and colorful salads and sides, from Chicory Chop Salad to Pan-Roasted Cauliflower with Caper-Currant Relish to grain-free, artisanal breads.
Prepare show-stopping mains, including Whole Roasted Branzino; Chicken Thighs with Green Olives, Dates, Lemon + Butter Lettuce; and Eggplant Moussaka Bake with Fresh Almond Ricotta.
Satisfy a sweet tooth with Caramel-Pear Galette, Shortbread Tea Biscuits, Dark Chocolate Cake with Sweet Potato Frosting, and much more.
Cooking without certain ingredients doesn’t have to be restrictive. Chay emphasizes nutrient-dense whole foods that everyone can enjoy, including updates on familiar classics, easy substitutions with ingredients already in your pantry, and flavorful sauces that will make you want to lick your plate clean. Throughout, The Kitchen Commune celebrates the art of eating together. After all, food should be joyful for everyone—and now it can be.
Chay Wike grew up in New York City. Her parents and grandparents are from Cape Town, South Africa, and from a young age she had the privilege of traveling overseas to visit family and was exposed to all kinds of cultures and eating styles. Her path to healing began after the birth of her second child, when she was diagnosed with multiple autoimmune conditions, digestive issues, and, eventually, Lyme disease. Following a string of doctor visits, confusion, and failed medication attempts, Chay decided to take matters into her own hands and reclaim her health naturally. She has since mostly recovered using the undeniable power of functional nutrition and lifestyle medicine. She attended cooking school in Los Angeles in 2009, created the food-focused wellness blog The Kitchen Commune in 2018, and became a certified integrative nutrition health coach in 2020. Today, Chay lives in the Pennsylvania countryside with her husband and their two teenage daughters.
Introduction
CHAPTER 1
Sauces + Condiments + Staples
House Chimichurri
Green Onion Salsa
Cilantro + Mint Chutney
Three Vinaigrettes (Marlit’s Vinaigrette, Kimchi Vinaigrette + Garlic Confit Anchovy Vinaigrette)
House Pesto
Thai Pesto
Orange Tahini Dressing
Whipped Almond Ricotta Cheese
Fresh Almond Cream
Confit Three Ways
Chipotle Aioli
Smashed Cumin Guacamole
Caper + Current Relish
Sticky Plum BBQ Sauce
Quick Pickles
Coconut Yogurt Tzatziki
Vanilla Berry Compote
Spiced Toasted Nuts + Seeds
Toasted Plantain Crumbs
Bone Broth
Big Batch of Beans
Big Batch of Rice
CHAPTER 2
Mornings
Whole Green Vegetable + Fruit Shake
Creamy Overnight Seed Pudding
Grain-Free Granola
Fluffy Silver Dollar Pancakes
Wild Blueberry Muffins
Maple Bacon + Veg
Bean + Root Hash
Beans, Greens + Broken Eggs
Sardine Breakfast Salad
CHAPTER 3
Salads + Small Plates
Fresh Herb Salad with Toasted Sunflower Seeds + Marlit’s Vinaigrette
Greens + Grains with Crispy Tempeh, Avocado + Kimchi Vinaigrette
Tuscan Kale Salad with Orange Tahini Dressing, Radish + Crumbs
Green Papaya Salad
Charred Chicory Chop Salad
Heirloom Tomatoes with Sea Salt + Garlic Anchovy Dressing
Mandarin, Avocado + Watercress Salad
Curried Wild Tuna Salad with Crudité + Crackers
CHAPTER 4
Soups + Stews
Bone Broth Vegetable Purée
Rotisserie Chicken Soup
Chestnut Purée
Awase Dashi
Red Lentil Mulligatawny Soup
Clams with Coconut Ginger Broth
Chorizo White Bean Stew
Black Friday Korma
CHAPTER 5
Pasta + Noodles
Penne alla Rosé
Lemon Spaghetti
Lentil Pasta with Crispy Tempeh + Pesto
Cacio e Pepe 2.0
Eggplant Bolognese Bake with Fresh Almond Ricotta
Creamy Thai Noodles
CHAPTER 6
Vegetables
Whole Roasted Vegetables
Crispy Brussels Sprouts with Fish Sauce + Toasted Sesame
Pan-Sautéed Baby Turnips with Turnip Green Pesto
Pan-Roasted Cauliflower with Caper Current Relish
Cauliflower Cannellini Bean Mash
Garlicky Greens with Apple Cider Vinegar
Roasted Honeynut Squash
Wild Chanterelles with Ghee, Herbs +Sherry Vinegar
Crispy Oven-Fried Sweet Potatoes
Spanish Tortilla
CHAPTER 7
Seafood
Citrus Cured Lox
Crispy Broiled King Salmon
Whole Roasted Branzino
Ghee-Seared Scallops
Fried Oysters
Wild Fried Fish Tacos with Quick Pickled Slaw + Chipotle Aioli
Whole Garlic Prawns with Charred Lemon
Flounder Meunière
CHAPTER 8
Poultry + Meat
Oven-Fried Spiced Wings
Chicken Liver Paté
“Sour Cream” + Onion Chicken Thigh Schnitzel with Chip Crumbs
Chicken Thighs with Green Olives, Dates, Lemon + Butter Lettuce
Overnight Roast Chicken
Turkey Zucchini Patties
Middle Eastern Spiced Ground Beef
Grilled Skirt Steak with House Chimichurri
Spare Ribs with Sticky Plum BBQ Sauce
Carnitas
Rack of Lamb + Cilantro Mint Chutney
Lamb Koftas
CHAPTER 9
Bread + Baking + Sweets
Tartines
Flatbreads
Tortillas (Cassava + Sweet Potato)
Soda Bread
Nut + Seed Bread
Heirloom Tomato Galette
Cardamom Peach Plum Galette
Grain-Free Dark Chocolate Cake with Chocolate Sweet Potato Frosting
Carrot Birthday Cake with Cultured Buttercream + Rainbow Sprinkles
Shortbread Tea Biscuits
Date + Cacao Truffles
Vanilla Ice Cream
Erscheinungsdatum | 12.12.2023 |
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Zusatzinfo | Illustrations |
Sprache | englisch |
Maße | 203 x 254 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten | |
ISBN-10 | 1-959411-18-7 / 1959411187 |
ISBN-13 | 978-1-959411-18-5 / 9781959411185 |
Zustand | Neuware |
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