300 Great to Eat Oil Free Recipes

Leaf is a celebration of edible leaves in all their versatility. Purely in terms of flavor they offer immense variety - bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of color and texture - from the palest shades of white and yellow, through to the deepest, darkest greens, via rich purples, reds and pinks. Leaves can be tightly furled torpedoes or bullets, floppy with a peony blowsiness, spiky, crinkly, curly, delicate, and feathery. They range from the tiniest of microherb to huge elephant ears, a meal in a leaf. From lettuce and herbs, through cabbages and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and foolproof recipes. With recipes taking in soups, salads, brunches, starters, mains, desserts, baking, preserves, and drinks, this is the complete, definitive book of cooking with leaves of all kinds.

The Cod. Wars have been fought over it, revolutions have been triggered by it, national diets have been based on it, economies and livelihoods have depended on it. To the millions it has sustained, it has been a treasure more precious that gold. This book spans 1,000 years and four continents. From the Vikings to Clarence Birdseye, MarkKurlansky introduces the explorers, merchants, writers, chefs and fisherman, whose lives habe been interwoven with this prolific fish. He chronicles the cod wars of the 16th and 20th centuries. He blends in recipes and lore from the Middle Ages to the present. In a story that brings world history and human passions into captivating focus, he shows how the most profitable fish in history is today faced with extinction.