The professional techniques continue with Volume 2-where breakfast becomes bold, sides steal the show, and soups deliver serious nutrition. Clean Cut Volume 2 completes your healthy cooking foundation with 110+ recipes that prove variety doesn't mean compromise. What's inside: - Eggs & Breakfast - Protein-packed starts from Mediterranean shakshuka to Japanese tamagoyaki, smoothie bowls to savory oatmeal - Sides & Salads - Vegetables that compete with your main course for attention, grain salads that satisfy, slaws that pop with flavor - Soups - Bone broths, Vietnamese pho, Moroccan harira, Italian minestrone-comfort in a bowl with serious nutritional value - Complete Meals - One-bowl, one-pot dishes that deliver balanced macros and global flavor The Clean Cut approach: Chef insights on every page - Learn why certain techniques work, so you can adapt and improvise confidently, Nutrition transparency - Complete macro breakdowns, calorie counts, and serving information, Flexible recipes - Variations for different proteins, dietary restrictions, and ingredient availability. Meal prep strategies - Batch cooking guidance, storage tips, reheating methods that preserve quality . Global inspiration - Authentic flavors from 20+ cuisines, adapted for health without losing soul Chef Justin Palmer combines 20+ years of professional kitchen experience with a practical approach to home cooking.