The French chef in America : Julia Child’s second act / Alex Prud’homme (2016 biography, 92 Child)
Traces the story of the chef’s years as a beloved television personality and cookbook author, revealing the pressures she faced as an influential celebrity in the aftermath of publishing “Mastering the Art of French Cooking.”
The 40-year-old vegan : 75 recipes to make you leaner, cleaner, and greener in the second half of life / Sandra Sellani and Susan Sellani (2017 cookbook, 641.5636 Sellani)
Do you wish you could have your pasta and eat it too? So do Sandra and Susan Sellani, twin sisters who transformed the traditional Italian comfort foods of their childhood into healthier, plant-based versions. Sandra, a West Coast vegan, and Susan, an East Coast omnivore, have collaborated to create a rational approach to leaning in to vegan for those over forty.
Crazy sexy diet : eat your veggies, ignite your spark, and live like you mean it! / Kris Carr (2011 non-fiction, 613.262 Carr)
Infused with Carr’s signature sass, wit and advice-from-the-trenches style, “Crazy Sexy Diet” is a beautifully illustrated resource that puts readers on the fast track to vibrant health and happiness, laying out the fundamentals of a low-glycemic, vegetarian program that emphasizes balancing the pH of the body with lush whole and raw foods, nourishing organic green drinks, and scrumptious smoothies.
Skinny bitch : a no-nonsense, tough-love guide for savvy girls who want to stop eating crap and start looking fabulous! / by Rory Freedman and Kim Barnouin (2005 non-fiction, 613.25 Freedman)
Presents advice on following a vegan diet which eliminates meat, dairy products, and eggs, and concentrates on vegetables, fruits, and soy products, to promote a healthier body free of toxins and the harmful ingredients present in overly processed foods.
Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat and art by Wendy MacNaughton (2017 non-fiction, 641.5 Nosrat)
A master class in cooking distills decades of professional experience into four elements: salt, fat, acid, and heat, which when properly applied in the kitchen will produce delicious meals, and includes recipes to put the lessons into practice.