Irresistible, flavorful, and finger-licking

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Irresistible, flavorful, and finger-licking

No Crumbs Left: Whole30 Endorsed, Recipes for Everyday… by Teri Turner, Houghton Mifflin Harcourt, US $30.00, Pp 304, May 2019, ISBN 978-1328557476
Midnight Chicken: & Other Recipes… by Ella Risbridger, Elisa Cunningham (Illustrator) Bloomsbury Publishing, US $30.00, Pp 290, June 2019, ISBN 978-1408867761

Teri Turner has been creating and re-creating Whole30 recipes for a long time now. She says that her recipes are not Whole30 but Whole30-ish. Resetting with Whole30 over and again has changed how she creates and transforms her favorite recipes into Whole30-ish dishes. She says that her approach is to take old school seasonal, classic dishes and do her unique Whole30 spin on them. That unique spin includes her concept of Magic Elixirs which are a perfect match for Whole30 cooking. Magic Elixir is homemade concoctions that elevate food from ordinary to extraordinary. For me, it is celebrating all the things you can eat — and the Magic Elixir are what takes food over the top. She says that the Whole30 community is alive with the magic of passionate people supporting and empowering one another. That is why she created the Magic Elixir. She defines the Magic Elixir as a “genius combination of ingredients with a depth of flavor that elevates food from ordinary to extraordinary.” They are a great way to streamline meal prep. Her refrigerator is packed with Magic Elixir — some she cooks up, and some are naturally occurring. A cook with Magic Elixir on hand will never feel deprived, and that explains why she wrote this book. She writes, “I guarantee you’ll be thrilled with everyday eating if you keep jars of magically delicious sauces, dressings, pesto, stocks, and other homemade flavor enhancers in your kitchen. It is not at all an exaggeration to say that people have been moved to tears when eating a sandwich topped with one or more of my special sauces. All the Magic Elixir in this chapter happen to be Whole30. The delicious recipes range from “Garlic Confit” to “Quick Rotisserie Chicken Soup’ to “Pistachio Pesto chicken Breast” to “Plant-Based Chili.” If you are on the Whole30 diet, you would love No Crumbs Left. If you never tried the Whole30 diet, you will fall in love with it. This is one of those cookbooks that should be part of your kitchen.

About the author

Teri Turner is the creator of the popular food and lifestyle blog No Crumbs Left. As a brand innovator, influencer, and trendsetter, Teri provides fresh ideas for her fans and clients. Her Whole30 takeovers and global meetups celebrating her foodie adventures and life experiences, as well as her weekly podcast, Table Talks, featuring Teri one-on-one with a guest, captivate her followers. The mother of two grown children, Patrick and Lucy, she considers motherhood her most valuable role.


Ella Risbridger’s Midnight Chicken is an amazing cookbook, but it is also a storybook. It is her story but it begins with a chicken because this is the best roast chicken you’ll love. This is also the best chicken because she cooks it with her own recipe. There is a story behind this chicken recipe. The story goes that one summer morning, she woke up and discovered that the world had changed for her. She had a sinking feeling of a person on a picnic looking at a cloudy horizon. It became worse with the passage of time. She felt dizzy and sick on the crowded trains. With the passage of time, she started becoming thinner through. There came a time when she looked like a ghost. It became so bad that she had to leave her job. One day, she had to be taken to the hospital in an ambulance. It was on the hospital bed she thought of baking and cooking. There is a German word ‘kummerspeck,’ that translates literally as ‘grief-bacon’, and metaphorically as ‘comfort-eating.’ Ella Risbridger says that this cookbook is the grief-bacon book, and grief, like bacon, can come in all shapes and sizes. She writes, “No grief is too small not to warrant bacon or something equally delicious. This is the book I wanted to read when I was sad, but it is also a book for good days: for reading sprawled out on a picnic rug under a broad umbrella, listening to the rain; for reading curled up by the radiator with a cat battling at the pages; for reading in the bath and on the bus; but, most of all, in the kitchen.” She says that it’s the kind of cooking that is probably better if you have got a bottle of wine open and a hunk of bread to dredge in the sauce. It’s the kind of cooking that will forgive you if you forget about it for a little while, or if you are less than precise with your weighing and measuring… Most importantly, she says it’s the kind of cooking that saved her life. When you start cooking these recipes in your kitchen, you will realize how true her words are. This book belongs to your kitchen. This is the cookbook that will outlive many of your other cookbooks.

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