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More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Quick zucchini kimchi

    • Wende on June 12, 2018

      This probably does need the Korean chili powder. The recipes says that any chili powder may be substituted, so I used a mixture of chili powders and the texture of the powder remained sandy, even after days in the fridge. The taste was good, but the texture was not.

  • Curried sweet potato + yellow split pea stew with crispy shallots

    • Indio32 on December 02, 2018

      Did this as a winter warmer for a cold grey Sunday supper. Didn’t do the crispy shallots but otherwise a good solid recipe. Will thin it out a tad next time though.

  • Macadamia ricotta

    • Wende on June 12, 2018

      There is garlic in this recipe, so it's not a ricotta that can be used in desserts. I have not had any vegan cheese that I liked enough to eat, but this is astonishing good and quite addictive.

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Reviews about this book

  • Eat Your Books

    Stunning, easy, approachable and delicious - what more could you ask for?

    Full review
  • The Kitchn

    I love that it's super approachable and fuss-free, but leans healthy and veg-heavy.

    Full review
  • ISBN 10 1611804701
  • ISBN 13 9781611804706
  • Published Apr 24 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Roost Books

Publishers Text

A sophisticated, yet simple take on cooking with whole foods--filled with creative combinations that use fewer ingredients to elevate everyday fare into something extraordinary.

More with Less bridges the gap between quick, everyday cooking and elegant, healthy food. Using simple equation-like combinations, this book inspires readers to make luxurious meals with very few ingredients and very little time. Unlike the time-saving cookbooks that rely on processed ingredients and unhealthy shortcuts, Jodi Moreno makes beautiful ingredients and simple cooking techniques the focus of your everyday meals.

The book will also teach you how to maximize pantry ingredients and homemade condiments that quickly add layers of complexity to create elegant weeknight dinners. Start your day with the Coconut + Cherry + Oatmeal Souffle for breakfast, the Honey Roasted Nectarines + Kale with Dukkah + Oat Croutons for lunch, and finish with Crispy Cauliflower Steaks + Ginger Scallion Sauce for a light dinner. Filled with over 130 approachable recipes perfect for a busy weeknight, but also sophisticated enough to serve at a dinner party. You will find tips on how to make the most of the whole vegetable, from root to leaf, and tips for turning leftovers into something spectacular.


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