Eat No Evil brings together wildly diverse characters, some damaged, some not. We meet a failed priest struggling with his abandonment of the church, a high-end chef with a secret past both glorious and painful, a retired rock star, a psychiatrist and his wife and the people they encounter along their respective paths to wholeness. This is a story of pain and promise, of abandonment and salvation. Eat No Evil will most certainly invite you to look at those around you with different, more all-encompassing eyes.

A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved James Beard award-winning Washington Post editor and author of Serve Yourself. Whether you’re­­ a single vegetarian, an omnivore who’s looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan’s fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants. The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan’s charming, personable voice and unfussy cooking style encourage home cooks—both new and experienced—to take control in the kitchen and craft delicious veggie-centric meals for one.

The entrepreneur/podcaster and the bestselling author of Forks Over Knives serve up delicious planet-friendly, vegan recipes from chefs and innovators. From Nil Zacharias, the cofounder of multiple online platforms focused on the plant-based food space, and Forks Over Knives author Gene Stone, Eat for the Planet Cookbook is a delicious, informative guide to eating vegan—featuring 75 recipes from some of the world’s greatest plant-based chefs, businesses, and influencers. These contributors range from vegan chefs and influencers such as Fran Costigan and Derek Sarno, brands like Beyond Meat and Ripple Foods, and innovative plant-based restaurants such as Veggie Grill, Next Level Burger, and The Stanford Inn. With this exceptional collection of go-to recipes and insight from some of the most influential voices in the vegan world, Eat for the Planet Cookbook is an essential guide to eating responsibly and eating well.

LOSE UP TO TWENTY POUNDS IN ONE MONTH EATING WHOLESOME, DELICIOUS, EASY-TO-PREPARE FOOD FROM THE RICE DIET COOKBOOK! After the success of the New York Times bestselling The Rice Diet Solution, the Rice Diet Program's message boards were bombarded with pleas and suggestions for more Rice Diet-friendly recipes. The result is this collection of healthy whole-food dishes, which includes personal favorites from the Rice Diet kitchen as well as from successful dieters who want to share their weight-loss tips with everyone who intends to lose weight and live a healthier life. Based on one of the world's most famous weight-loss programs, The Rice Diet Cookbook contains 150 new recipes -- all simple and easy to shop for, prepare, and cook. By ambitiously limiting sodium-rich ingredients and relying on complex carbohydrates as the main source of nutrition, the recipes in this book can help women lose nineteen to twenty pounds and men lose twenty-eight to thirty pounds -- in one month! For breakfast, try Gooey Apple Oatmeal, the Elvis Special, or French Toast Sticks. In the mood for a light lunch? Mix up a Basil-Mint Quinoa Salad and pair it with a Refried Bean and Roasted Red Pepper Lettuce Wrap. When the urge to snack hits you, munch on some Zesty Sweet Potato Chips or Barley Pesto Dip on Eilene's Pita Bread. And at dinnertime, how about Pan-Seared Sea Scallops with Angela's Spinach with Sun-dried Tomato and Ilene's Mashed Cauliflower? Or make a meal out of Chicken and Spinach Salad with some Cannellini Bean Salad on the side. Don't forget dessert: Ricers have found amazing ways to satisfy their cravings! There's Chocolate-Banana Cream Custard, Rhubarb-Dried Cherry Crumble, Samba's Gingered Pear Cake, or the super simple and truly delicious Toasted Ginger Papaya. In addition to recipes, The Rice Diet Cookbook is also full of incredible feedback from people who have achieved major weight loss on the Rice Diet. Their inspirational stories will motivate you to live a healthier life the Rice Diet way. The Rice Diet Cookbook is a truly encouraging, supportive book that will help you make living a wholesome lifestyle both simple and sustainable.

Lose weight, stay healthy, and feel great every day with over 200 delicious, plant-based recipes perfect for your weekly meal prep! The plant-based diet doesn’t have to be complicated. There’s no need to worry about figuring out challenging recipes or spending extra time in the kitchen every day. The solution is meal prep! Now you can focus on eating fruits, vegetables, and healthy fats while receiving the nutrients you need for your healthy lifestyle straight from plant food sources. In The Everything Plant-Based Meal Prep Cookbook you will prepare your plant-based dishes in advance so you always have everything you need to stay on track with your diet. Including easy explanations of how to combine the plant-based diet with a meal prep schedule, you’ll find it easier than ever to incorporate vegan foods into your daily life. With more than 200 delicious, plant-based recipes such as Cauliflower Pasta Alfredo and Carrot Quinoa Chocolate Chip Cookies, this book provides the perfect meals to make ahead of time and eat throughout the week or to freeze and eat later in the month. Whether you’re trying to kick-start a healthier lifestyle or streamline your current cooking process The Everything Plant-Based Meal Prep Cookbook will have you looking and feeling your best...while freeing up more time for the things you love.

Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan’s decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother’s table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families’ recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive. Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.