Have you ever tried empanadas? Made cheesy arepas for your family? Or shared homemade sprinkle-covered chocolate brigadeiros with your friends? Celebrity chef Gaby Melian brings you into her kitchen to teach you her favorite recipes from all over Latin America. From desayuno (breakfast), to meriendas (snacks), to cena (dinner), to postre (dessert), you’ll be a pro in no time.
America’s Test Kitchen Kids, the most trusted cooking brand for kids, announced the launch of Gaby’s Latin American Kitchen – an innovative new cookbook by author and celebrity chef, Gaby Melian. Available now on Amazon, the new title combines America’s Test Kitchen Kids’ rigorous recipe testing method with Gaby’s expansive culinary background and fun, inviting style to create an inspiring new resource for young chefs around the country. Gaby’s Latin American Kitchen invites kids to travel the world of Latin America with 70 recipes, incorporating Gaby’s take on dishes from across the region like completos chilenos (Chilean hot dogs), Cuban ropa vieja (shredded beef stew), Argentinian empanadas de pollo (chicken turnovers) and more.
Growing up in Buenos Aires, Argentina, Chef Gaby Melian began cooking at just eight years old. From crimping empanadas with her family to enjoying her grandmother’s “la pizza rapida,” Gaby has always had a passion for cooking and teaching others how to develop confidence in the kitchen. Once she moved to the United States, Gaby’s interest in food grew into a career and she climbed the culinary ladder, from selling empanadas as a street food vendor to becoming a test kitchen manager with more than 20 years of industry experience. Now adding cookbook author to the list, Gaby goes back to her roots with Gaby’s Latin American Kitchen, which features recipes and anecdotes from Gaby’s childhood through her many travels and experiences.
Aligning with America’s Test Kitchen Kids’ mission to build a new generation of empowered cooks and engaged eaters, Gaby’s Latin American Kitchen fosters an appreciation of Latin cuisines and offers young chefs a hands-on experience creating recipes from other cultures. The new title is divided into six chapters: desayuno (breakfast), almuerzo (lunch), meriendas y bebidas (snacks and drinks), cena (dinner), guarniciones y salsas (sides and sauces) and postre (dessert). From cheesy arepas to sprinkle covered chocolate brigadeiros, each recipe includes the country of origin, recipe history, and tips right from Gaby’s own kitchen. Spanish language phrases and cooking terms are also translated throughout the book and highlighted in an educational Spanish glossary.
Like all America’s Test Kitchen Kids cookbooks, the recipes in Gaby’s Latin American Kitchen were tested and approved by a group of over 15,000 kid testers, so each dish is guaranteed to set young chefs up for success.
About the AuthorGaby Melian is a professional chef with almost twenty years of industry experience and a lifetime of personal knowledge about food and all its many wonderful flavors. She shares her deep love of food and vast kitchen know-how across multiple food media outlets. Her life in food has led her to many roles, including street vendor, culinary instructor, official Food Revolution ambassador, Bon Appétit test kitchen manager, cooking video host—and who knows what’s next! Gaby completed her culinary training at the Institute of Culinary Education in New York City with degrees in Culinary Management, Culinary Arts, and Pastry Arts. Find her on Instagram @gabymelian.
Editor: America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen for 25 years. The mission of America’s Test Kitchen Kids is to build a new generation of empowered cooks, engaged eaters, and curious experimenters. ATK Kids’ kid-tested, kid-approved recipes and hands-on STEAM activities inspire families to spend quality time together in the kitchen, and a lifetime of cooking. Learn more at www.americastestkitchen.com/kids.
“One Pot, One Pan is full of easy, delicious recipes that are great for those short on time or anyone simply looking for delicious ways to answer the age-old question, ‘What’s for supper?’ From full dinners to midday snacks to cool drinks this book truly has a wide variety of recipes that will get you excited to hop into the kitchen and cook up a storm!”
– Jamie Geller,
bestselling cookbook author,
food writer, chef and television personality
Who doesn’t love good food and great meals? But who wants to spend a lot of time in the kitchen preparing it? For cooks who don’t have much time but do want delicious homemade food Devorah Kahan and Rachel Moskowitz have created just the cookbook. ONE POT, ONE PAN (Israel Bookshop Publications) is filled with many tried-and-true recipes that anyone, at any age or stage in life, can whip up easily. From busy moms needing to get supper on the table (preferably within ten minutes) to college and career women and men with limited spare time, ONE POT, ONE PAN has everything needed to whip up a fabulous meal in minutes.
“Just before entering college we spent a year in Israel in seminary. There we discovered that many young people were not familiar with cooking and baking,” explain Devorah and Rachel. “A lot of them have never spent time in the kitchen or cooked for themselves that much so they don’t know where to start. We determined then and there to create a cookbook for anyone, at any age or stage in life who wants easy to follow recipes that take a short amount of time to prepare.”
The recipes in ONE POT, ONE PAN are kosher and range from Soups and Salads; Meat, Dairy and Pasta Mains to delicious Side Dishes; Desserts; and Snacks and Drinks.
– Classic Chicken Soup
– No-Mayo Egg Salad
– Crispy Schnitzel
– Best Burgers
– Quick Shawarma
– Shakshuka “Pizza”
– Chocolate Chip Pancakes
– Vegetable Grilled Cheese
– Easy Spiced Pasta
– Fruit Compote
– Cookie in a Mug
– No-Bake Granola Bars
“We love how the kosher food world has really expanded and grown with delicious new food trends to try. You don’t have to be Jewish or keep kosher to love our recipes. We put a lot of love, tears and sweat into creating this cookbook and we are more than excited to share it with you.”
ONE POT, ONE PAN recipes can be fixed and prepped in just a few minutes with minimal supplies so you can have your cake and eat it too!
ABOUT THE AUTHORS:
Rachel Moskowitz has been cooking since she was high enough to reach the kitchen counter. She started developing recipes in her family kitchen when she was a teenager and her passion has only grown since then. With no professional background in food, Rachel likes to say that most of her knowledge comes from experimenting with new techniques and seeing what happens and started writing One Pot, One Pan while in college. Rachel is also a professional web developer and designer and when she’s not caught up in code, she enjoys experimenting in the kitchen and dreaming up new recipes.
When Devorah Kahan was a young child she followed her mother around in the kitchen always interested in what was going on. These formative years ignited her passion of cooking as well as food photography. After high school Devorah elected to go to culinary school at the Center for Kosher Culinary Arts and hone her skills. It was at this point that she began writing her first cookbook while working for a myriad of food personalities including Jamie Geller, Dini Klein, the Kosher Guru and at Fleishigs Magazine. Devorah prefers eating healthy and enjoys recreating classic desserts into delicious, healthier masterpieces.
Passover is just around the corner, try these quick, easy and delicious recipes.
Meat Matzah Pizza
This dish is a great twist on pizza, and you can even make it on Pesach if you have the facilities—it makes a great hot meal for Chol Hamoed. It is a delicious meal to make all year round!
Yield: 2-3 Servings
½ lb. (225 g) ground beef
2 tablespoons oil
1 small green pepper, sliced
1 small red pepper, sliced
1 small onion, sliced
4-5 white mushrooms, sliced
2 teaspoons salt, divided
8 oz. (225 g) marinara sauce
1/8 teaspoon onion powder
1/8 teaspoon ground cinnamon
1/8 teaspoon garlic powder
2-3 sheets matzah
1. Preheat oven to 350°F (175°C) and line a baking sheet with foil.
2. Place oil in a frying pan and heat over a high flame. Add vegetables and sauté for 4-5 minutes, until they are tender but still have a bite to them. Remove from fire and add 1 teaspoon salt; transfer to a plate and set aside.
3. In the same pan, brown ground beef over high heat until it’s cooked through and no longer pink.
4. Turn off flame. Add marinara sauce to meat and add remaining 1 teaspoon salt and spices.
5. Place matzah on baking sheet and spread a thin layer of meat over it. Top with sautéed veggies. Bake for 15 minutes.
Tip: If you are making this meal for a crowd, you can sauté the vegetables and cook the meat the night before. This ensures minimal prep time the next day, as all you have to do is assemble the pizzas and bake. Also, you can use leftover Bolognese sauce for the meat if you have it on hand.
The first thought that pops into my head when you say matzah brei is Pesach, but it can really be eaten any time. Some people like matzah brei sweet and some like it savory. Whichever way you make it, it’s a great dish that you can eat year round.
Yield: 1 Serving
1 Sheet Matzah
Salt and Pepper or Sugar and Cinnamon, to taste
1 Tablespoon Oil
1. Crack the matzah into large pieces (about 2-3 inches). Soak in room-temperature water to cover for 5 minutes to soften. Drain all excess water.
2. Crack the egg into a bowl, add salt and pepper or sugar and cinnamon and beat with a fork. Add soaked matzah and mix.
3. Heat oil in a frying pan over a medium flame. Add the matzah mixture and fry while stirring until egg is thoroughly cooked.
Note: You can add the spices/sugar either before or after frying. If you are cooking for multiple people, you may want to leave it out and let everyone choose what they want.
Tip: You can break up the matzah either before or after you soak it, depending on how small you like the pieces.
If you break it up after it soaks, the pieces will be bigger. If you want small pieces, place in a Ziploc bag before you
soak it and crush or pound it until pieces are the desired size.
Ryan is on Keto now; we absolutely started to change our diet a lot, which is so trendy and also healthier. Some books about Keto are very helpful because it is a new diet for him, and I have never done that before. As a blogger, I know about Bobby Parrish for a long time – I watch his videos at YouTube a lot to learn about the healthy snacks, produced foods and even that oil is good and which is bad. I love watching his videos and I also want to check out his book.
Keto Meal Prep by FlavCity
125+ Low Carb Recipes That Actually Taste Good
Keto and meal prep are both trending very strong now, and FlavCity is positioned as a food authority in this space. Good content always wins out, and the authors’ keto meal prep content is top class and presented in a personal way that ensures the casual consumer will choose the book over others.FlavCity is about Bobby and Dessi, two passionate home cooks who just want to hook you up with tasty, healthy recipes. Keto Meal Prep by FlavCity will have a total of 75 recipes, but one can argue that since many of the meal prep recipes contain 1-2 recipes each, it’s really so many more. Keto Meal Prep by FlavCity will be organized by breakfast, lunch, and dinner but also by the various proteins featured. Each recipe will have headnotes and 1-2 photos. The book will also have a dietary restriction chart that will easily identify each recipe as GF, DF, Paleo, etc.About Bobby Parrish:
Bobby Parrish is a passionate home cook who went to the best culinary school around: his mom’s kitchen. He wanted to be on the Food Network badly, and, when they rejected his application for the next Food Network star, he decided to start a YouTube channel. Four years and hundreds of thousands of fans later, it seems the Food Network made a mistake! Bobby and his wife Dessi started filming online cooking videos for the sole purpose of proving that healthy food can taste good and that home cooks can be rock stars in the kitchen. Little did they know that only a few years later, Bobby would quit his job in finance, Dessi would quit her job in corporate America, and they would turn their two-bedroom Chicago condo into a production studio involving all things food.
Here are some Keto meals we cooked at home, they are very yummy. But as a dessert lover, I can’t live without sweets. The good thing is this cookbook also introduces a lot of Keto Desserts recipes!
Apple Coffee Cake (Paleo, GF, DF)
Gooey Coffee Cake Recipe w/ Caramel Sauce – Gluten Free & Paleo Cake Recipe
This apple coffee cake is luscious and rich, spiced with cinnamon and cloves and topped with toasted walnuts and a vegan coconut caramel sauce! It’s paleo, gluten free, dairy free and refined sugar free.
FOR THE CAKE:
- 3 eggs
- 2 egg whites
- 1 cup coconut sugar
- 1 teaspoon vanilla paste or extract
- 3/4 cup virgin coconut oil melted
- 2 cups blanched almond flour
- ½ cup arrowroot starch or tapioca starch
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon grated nutmeg
- 1 teaspoon baking soda + 2 teaspoons cream of tartar or 2 teaspoons of baking powder
- pinch salt
- 1 cup peeled and grated applesabout 2 medium sized apples (Honey Crisp, Gala or Fuji)
- 3/4 cup toasted walnuts chopped
FOR THE CARAMEL SAUCE
- 1 can (13.5 oz) full fat coconut milk
- ½ cup coconut sugar
- 2 pinches salt
- 1 teaspoon vanilla
Preheat oven to 375F.
Using a hand mixer beat the eggs and egg whites on high along with the coconut sugar and vanilla until fluffy and the sugar is completely dissolved.
Add the melted coconut oil and beat just to incorporate.
In a separate bowl mix in the almond flour and arrowroot starch along with the ground cinnamon, ground cloves, grated nutmeg, baking soda and cream of tartar (or baking powder), and salt. If you want to keep it strictly paleo use baking soda and cream of tartar, because baking powder typically has cornstarch in it.
Pour the egg mixture on top of the flour mixture and beat on medium for 30 seconds to incorporate.
Peel and grate the apples and squeeze out all of the excess moisture. Measure one cup of the grated and squeezed apples and add it to the batter.
Mix well and pour into a 9-inch round springform baking pan lined on the bottom with parchment paper. An 8×10 inch baking pan also works for this purpose.
Top off with the toasted and chopped walnuts.
Bake in 375F oven for 38-40 minutes or until inserted toothpick comes out clean. The edges of the cake should be deep brown in color.
For the caramel sauce, place the coconut milk, coconut sugar and a couple of pinches of salt in a small pot and bring to boil.
Turn the heat down to low and simmer on low for about 40-50 minutes while stirring occasionally with a wooden spoon. The sauce will reduce and turn deep caramel color. It’s done when it coats the back of the spoon. Keep in mind that it will thicken a little more once it cools down.
Remove from the heat, stir in the vanilla paste or extract and set aside to cool. Makes about 8oz of caramel sauce. Once both cake and sauce have cooled down, drizzle the caramel sauce all over the cake and serve!
My Keto Journal
A Daily Food and Exercise Tracker
to Help You Master Your Low-Carb, High-Fat, Ketogenic Diet
(includes a 90-Day Meal and Activity Calendar)
My Keto Journal is a great companion journal and activity tracker for keto diet books like Keto Living Day by Day. Pick your favorite keto recipes and get going!
Track Diet and Exercise in One Place: Put all of your fitness information in a journal that is just the right size—big enough for all of the day’s details but small enough to take with you to the gym or the grocery store. Like helpful all-in-one fitness trackers such as Hello New Me, My Keto Journal is a combination meal planner, food tracker, and workout journal—and this one can easily fit in your gym bag.
A Dedicated Keto Diet Journal: My Keto Journal is the only tracker fully dedicated to the approachable and proven weight loss power of the ketogenic diet. Simple, informative, clear and easy to use, this all-in-one journal will help get you started on your new life.
Using My Keto Journal, you’ll be able to keep up with what you’ve eaten, when you ate it and how it improved your body. Once you get started, you’ll be able to:
- Master the science of the keto diet
- Record your meals—breakfast, lunch, dinner and snacks
- Progress your overall health
- Love your new active lifestyle
I believe with these two books, Ryan will get his Keto life keeping up and at the same time enjoy this great new diet!
You already know that cauliflower
makes a great pizza crust or mashed potato alternative.
But Amy Lacey, author of new cookbook Cali’flour Kitchen,
says that’s just the beginning of uses for this versatile veggie.
Unless you’ve been living under a rock, you’ve likely heard about the cauliflower craze. This superfood is enjoying a much-deserved moment in the spotlight as more people discover its various uses. You may even be a devotee yourself, enjoying cauliflower-based foods like pizza crust or cauliflower mashed “fauxtatoes.” But believe it or not, cauliflower’s versatility doesn’t stop there!
“Cauliflower substitutes are here to stay,” says Amy Lacey, author of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave (Abrams, January 2019, ISBN: 978-1-4197-3596-7, $19.99). “People who can’t tolerate certain foods love being able to recreate their favorite dishes like pizza or mashed potatoes using a vegetable that’s actually good for them. But cauliflower’s uses don’t stop there. There are countless creative ways to transform it into foods you can enjoy without any guilt.”
Lacey is the founder of Cali’flour Foods, a national brand famous for its grain-freecauliflower-based pizza crusts, crisps, flatbreads, pasta, and more. After being diagnosed with lupus and other autoimmune conditions, she used dietary changes to combat her pain, inflammation, and other symptoms. Upon giving up gluten and processed sugar, her health instantly improved. But Lacey wasn’t ready to forgo her favorite foods. Instead, she set out to recreate them using cauliflower—a versatile superfood with abundant health benefits—and began selling her crusts online and in stores, to national acclaim. Now for the first time, she is sharing her award-winning recipes with the world.
Cali’flour Kitchen is designed for people across the dietary spectrum, providing perfect, guilt-free recipes for every carb-heavy craving, whether you’re eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces those favorites that have long been forsaken, reinventing them to include a full serving of vegetables. With more than 125 quick and easy recipes and photos plus detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali’flour Kitchen is all about indulging without compromising health.
But back to cauliflower and its many uses. Here are just a few of the less mainstream (but no less delicious) foods that can be made with this surprisingly versatile and tasty veggie.
- Flavorful flatbreads for panini-style sandwiches
- Keto- and paleo-friendly sandwich bread
- Breakfast foods like toasts, pancakes, and muffins
- A variety of sauces, dips, and spreads
- Creamy and savory soups
- Riced specialty dishes like stir-fries, poke bowls, and even sushi
- Comforting favorites like casseroles, lasagnas, and shepherd’s pie
- Desserts like pie, tartlets, and cookies
Now that you’re good and hungry, keep reading for three quick, easy, and deliciousrecipes from Cali’flour Kitchen.
Cauliflower Leaf Pesto
Makes about 1 cup (240 ML)
Gluten-free | Grain-free | Keto-friendly | Vegetarian
Heroic hours of grinding, baking, and squeezing of cauliflower florets went into testing the recipes in this book. In order to make use of the mountains of leaves left behind, one of my testers, Katie Eyles, came up with this take on pesto. Cauliflower leaves add bright, slightly bitter vegetal notes, transforming pesto into a new classic companion to our crusts. Note that only a small amount of the leaves is needed for flavor, and you’ll be using just the green parts of the leaves, not the white crispy parts. If you don’t have cauliflower leaves handy, swap in more basil or another herb.
3 cloves garlic, peeled
1/4 cup (35 g) pine nuts
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice, or to taste
1/4 cup (25 g) grated Parmesan cheese
1/2 cup (10 g) cauliflower leaves (just the green parts)
1 1/2 cups (60 g) packed fresh basil leaves and tender stems
3 tablespoons chopped fresh parsley leaves and tender stems
6 to 8 tablespoons (90 to 120 ml) extra-virgin olive oil
In a food processor with the motor running, drop the garlic through the hole in the top to mince. Add the pine nuts, salt, and pepper and process until coarsely ground. Add the lemon zest, lemon juice, cheese, cauliflower leaves, basil, and parsley and process to mince the greens. With the motor still running, drizzle in the oil through the hole in the top to incorporate. If the mixture is too thick, add a little water. Transfer to a container, cover, and store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Chive and Cheddar Biscuits
Makes 10 Muffins
Gluten-free | Grain-free | Keto-friendly | Vegetarian
Biscuits were a special treat for my grandma Netta when she was growing up during the Depression. When she could, she would make biscuits for any occasion: breakfast biscuits and gravy with saved bacon grease in a can, biscuits for lunch with some bologna and, yes, Miracle Whip, and biscuits with homemade butter with dinner. She never made a biscuit with cauliflower, but I think she would have loved these!
2 cups (260 g) Cauliflower Rice (page 36)
3 scallions (white and green parts), thinly sliced
2 tablespoons chopped fresh chives
4 teaspoons minced garlic
1 cup (115 g) shredded Cheddar cheese
1/4 cup (25 g) grated Parmesan cheese
1 cup (115 g) almond flour
1/4 cup (35 g) tapioca flour
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup (120 ml) canned unsweetened coconut milk
3 large eggs
Preheat the oven to 350°F (175°C). Line 10 holes of a muffin pan with parchment paper cups.
In a large bowl, combine the cauliflower rice, scallions, chives, garlic, 3/4 cup (85 g) of the Cheddar, and the Parmesan. Mix to incorporate.
In a small bowl, whisk the almond flour, tapioca flour, baking powder, salt, and pepper. Add the almond flour mixture to the cauliflower rice mixture and mix thoroughly. Pour the coconut milk into a liquid measuring cup. Add the eggs and whisk to combine. Add the coconut milk mixture to the cauliflower mixture and stir, scraping the bottom, until the mixture is homogeneous.
Spoon the batter into the prepared muffin cups, filling them just about to the top. Sprinkle with the remaining 1/4 cup (30 g) Cheddar cheese. Bake for 25 minutes, or until the biscuits are set but not colored (do not let them brown). Cool for 5 minutes in the pan, then remove from the pan and serve. The biscuits will keep, wrapped in plastic wrap, for up to 5 days in the refrigerator or up to 1 month in the freezer. Defrost at room temperature, then reheat in a toaster oven.
Shrimp and Cauliflower Leaf Grits
Gluten-free | Grain-free | Keto-friendly
For eight years, my husband, Jim, and I lived in New Orleans, where we ate our fair share of shrimp and grits. This cauliflower rice take on the classic is even easier to make and addscauliflower leaves to the mix for their incredible flavor. If you don’t have cauliflower leaves on hand, you can substitute bok choy.
6 cups (780 g) Cauliflower Rice (page 36)
2 cloves garlic, pressed through a garlic press
1/2 cup (120 ml) chicken stock
3/4 teaspoon sea salt, or to taste
1/2 teaspoon coarsely ground black pepper, plus more for topping
1/4 cup (60 ml) heavy cream
2 tablespoons unsalted butter
1/2 cup (55 g) shredded Cheddar cheese
1/4 cup (25 g) grated Parmesan cheese, plus more for topping
1 pound (455 g) large shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 cup (70 g) thinly sliced cauliflower leaves
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice, or to taste
1 tablespoon chopped fresh flat-leaf parsley
Heat the cauliflower rice and garlic in a medium saucepan over medium-high heat, stirring often, for 3 to 5 minutes to remove excess moisture from the cauliflower. Add the stock, 1/2 teaspoon of the salt, and the pepper, bring to a simmer, and cook for 3 minutes, or until the liquid is mostly absorbed and the cauliflower rice is slightly softened but still al dente. Stir in the cream and butter until the butter is melted. Stir in the Cheddar and Parmesan cheeses until melted. Remove from the heat.
Rinse the shrimp and pat dry with paper towels. Season with the remaining 1/4 teaspoon salt. In a large skillet, heat the oil over medium-high heat. Add the shrimp one by one in clockwise order around the edge of the pan without touching and cook without stirring until the shrimp start to turn pink, about 2 minutes. Using tongs, turn the shrimp in the order you placed them in the pan and cook until the second side turns pink and the shrimp are just about cooked through, about another 2 minutes. Move the shrimp to one side of the pan, add the cauliflower leaves, and cook for about 30 seconds to start to wilt them, then stir the leaves into the shrimp until fully wilted and the shrimp is cooked through. Remove from the heat and add the lemon zest and juice.
Spoon the cauliflower rice into bowls and serve topped with the shrimp. Finish with a squeeze of lemon juice, a sprinkle of Parmesan cheese, and the parsley and serve.
“Cauliflower makes it possible for you to enjoy healthier versions of the foods you love,” concludes Lacey. “But don’t forget that it is great for so much more than just pizza and ‘fauxtato’ side dishes. Take full advantage of this nutritious vegetable by enjoying its many uses today.”
About the Author:
Amy Lacey is the author of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave. She is the co-founder and CEO of Cali’flour Foods. Her Cali’flour products have been featured in Food & Beverage Magazine, GQ, and OK! magazine; were named one of “Whoopi’s Favorite Things” on The View; and won Clean Eating magazine’s Clean Choice Award two years in a row. Amy has also been featured in Entrepreneurmagazine and on CNBC. For more information, please visit www.califlourfoods.com.
About the Book:
Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave (Abrams, January 2019, ISBN: 978-1-4197-3596-7, $19.99) is available from bookstores nationwide and major online booksellers.