Random House USA Inc Eating at Home: The Nourishing Practice of Everyday Cooking [A Cookbook]

Discover how to create memorable meals using affordable, good-for-you ingredients with 85 delectable recipes that celebrate the comfort of eating at home, from the founder of the bestselling superfood brand Golde.“A powerful invitation to return to ourselves through the act of everyday cooking. Trinity reminds us that nourishment is not only about what’s on the plate but also how we arrive there through small, intentional rituals, honest ingredients, and the gentle cadence of real life.”—Aran Goyoaga, James Beard–nominated creator of Cannelle et Vanille and author of The Art of Gluten-Free BreadEating at Home provides a welcome shift from hurried meals and hectic evenings. Golde founder Trinity Mouzon Wofford shares 85 inviting, healthful recipes to bring more calm, connection, and nourishment into your household routine. Inspired by the meals Trinity makes with her own family, Eating at Home pairs affordable ingredients with gentle guidance to turn everyday cooking into a moment worth savoring.Good-quality, simple food is health food, and the ingredients you cook with are as important as the gentleness you bring to the process. In Eating at Home, Trinity Mouzon Wofford’s 85 simple, healthful recipes embrace affordable, local produce, lean on approachable techniques without fuss or formality, and celebrate her family’s multicultural culinary heritage, including:• $0 Scrap Stock• Soft Dashi Scrambled Eggs over Rice• Bitter Greens with Black Vinegar• Sweet Rosemary Cornbread• Olive Oil and Matcha Day Cake• Salted Butter Sesame ShortbreadWe’ve never been so collectively starved for moments of pause, and Eating at Home is a manifesto for taking pleasure in the act of cooking, and more than that, pleasure in the act of taking time to enjoy your food. With gentle, unhurried recipes, techniques that are easy and forgiving, and sidebars with advice for bringing wellness practices into quotidian moments, Eating at Home is an invitation and a reclamation: of our time, our nourishment, and our sense of connection to the people with whom we break bread. Autorid: Trinity Mouzon Wofford