In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of "Vegetarian Cooking for Everyone," reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.
For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.
This groundbreaking new cookbook is Madison's crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.
Destined to become the new standard reference for cooking vegetables, "Vegetable Literacy" shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.
Inspiring improvisation in the kitchen and curiosity in the garden, "Vegetable Literacy"--an unparalleled look at culinary vegetables and plants--will forever change the way we eat and cook.

Low in carbs, fats, and sugars, and naturally packed with vitamin C, cauliflower is the super-est of all superfoods. Why cauliflower? It's a chameleon and can take on any flavour and texture. In her first cookbook, food blogger and recipe developer Lindsay Grimes Freedman brings her expertise in creating delicious, healthful, and practical recipes to one of the food world's most trending topics: cauliflower. With more than 75 recipes built around the five ways to prep cauliflower (as a whole head, florets, steaks, riced, and meal), Freedman transforms this versatile veggie into smoothies and scones, pizza crusts and pasta sauces, and sides and salads. Super swaps include falafel made with cauliflower and Caesar salad made with a cauliflower-based dressing, even cauliflower nachos, "bacon" bits, tots, and French toast. The recipes are healthful and easily adaptable for any diet without skimping on flavour or satisfaction. By harnessing the power of this anti-inflammatory veggie, readers will reap all the benefits of a plant-based diet without missing out on any of the good stuff.

The best oils are made by authentic artist-craftsmen, who marry centuries-old agricultural wisdom with cutting-edge extraction technology, and now produce the finest oils in history. However, these producers are being steadily driven from the market: extra-virgin olive oil is difficult and expensive to make, yet alarmingly easy to adulterate. Skilled oil criminals are flooding the market with low-cost, faux extra-virgins, reaping rich profits and undercutting honest producers, whilst authorities in Italy, the US and elsewhere turn a blind eye. From the feisty pugliese woman of sixty struggling to keep the family business afloat to her industrialist neighbour who has allegedly grown wealthy on counterfeit oil, to Benedictine monks in Western Australia and poker-playing agriculture barons in northern California who make this ancient foodstuff in New World ways, Mueller distils the passions and life stories of oil producers, and explores the conflict, culinary vitality and cultural importance of great olive oil.

From the author of One-Hour Cheese, more than 30 dairy-free cheese recipes made from easy-to-find ingredients that deliver maximum flavour and rich, creamy textures.

Master the art of pretty-and delicious-pasta! Tired of eating the same old pasta from a box? Danny Freeman, the pasta maker of TikTok, has the solution for you. Danny Loves Pasta will teach you how to make colorful and creative fresh pasta, unlike anything you can find at the store. Potted succulent ravioli, rose tortellini, pumpkin-shaped gnocchi, pasta pinwheels-all these and more are possible for even the most novice of pasta makers. With no special equipment needed, you will learn how to take simple ingredients like flour, eggs, beets, and spinach, and turn them into vibrant works of delicious pasta art in every color of the rainbow. This book will feature: - 5 dough recipes (vegan and gluten-free options included) - 13 ways to add color - 7 foundations for pattern making - 6 traditional pasta shapes - 9 new pasta shapes - 14 fillings and sauces You'll then learn how to use vegetables, herbs, and spices to naturally add color to your dough so you can make everything from rainbow ravioli to striped spaghetti. Using simple techniques, you'll be able to create eye-catching pasta designs like tie-dye, polka dots, and plaid, and pair them with traditional Italian pasta shapes like farfalle, tortellini, and linguini. You'll then take pasta to new heights by creating shapes and designs you've never seen before: pasta plants, flowers, animals, and more. These edible sculptures are as tasty as they are beautiful (not to mention, great for entertaining and family dinners), yet they're surprisingly simple to create by combining traditional pasta-making techniques with lessons learned from origami, jewelry-making, cake decorating, and other crafts. And don't forget the sauce! You'll then learn how to pair your creations with the perfect sauce, with modern spins on classic Italian recipes that can become weeknight staples.

Maple Syrup Cookbook has convinced thousands of readers that maple syrup makes just about everything taste better. Now, the revised third edition of this classic cookbook features full-colour photographs and a dozen of the author's favourite new recipes. In all, the book now offers more than 100 ways to enjoy maple syrup at every meal, including Buttermilk Corn Cakes, Banana Crepes with Maple Rum Sauce (perfect for an elegant brunch), Maple Cream Scones, Lacy Sweet-Potato Patties, Maple Bacon Strata, Curried Pumpkin-Apple Soup, Creamy Maple Fondue, Maple-Glazed Brussels Sprouts, Orange-Maple Wings, Beet and Pear Relish, Maple-Roasted Root Vegetables, Steamed Brown Bread, Maple Onion Marmalade, Hot & Spicy Shrimp Kabobs, Chicken with Maple-Mustard Glaze, and Crispy Maple Spareribs. There are barbecue sauces and salad dressings and dozens of tempting desserts, from Almond Bars and Coffee Chip Cookies to Maple Apple Pie, Maple Pecan Pie, Maple- Ginger Ice Cream, and much more. There's even a recipe for Maple Bread-and-Butter Pickles. This is a treasure chest of delightful recipes you'll turn to again and again.

Fresh, fast, and delicious, these are the quintessential recipes every West Coast fish and seafood lover must have. The islands of Canada's West Coast are home to some of the freshest and most sustainable seafood in the world. In this exquisitely photographed and curated cookbook you'll find 60+ easy and approachable recipes using simple techniques written for home cooks of any skill level. From Peel 'n' Eat Spot Prawns to Dungeness Crab Cakes to Beet Smoked Salmon Lox, the bounty of the Pacific Northwest comes to life in recipes that will inspire delight. Food photographer Danielle (DL) Acken and food stylist Aurelia Louvet deliver classic recipes with a uniquely modern West Coast twist.

After her health journey led her to a plant-based diet, Gena Hamshaw started a blog for readers of all dietary stripes looking for a common- sense approach to healthy eating and fuss-free recipes. "Choosing Raw," the book, does in an in depth manner what the blog has done for hundreds of thousands of readers: addresses the questions and concerns for any newcomer to veganism; makes a plant-based diet with many raw options feel easy instead of intimidating; provides a starter kit of delicious recipes; and offers a mainstream, scientifically sound perspective on healthy living.
With more than 100 recipes, sumptuous food photos, and innovative and wholesome meal plans sorted in levels from newcomer to plantbased pro, Hamshaw offers a simple path to health and wellness. With a foreword by Kris Carr, "New York Times"-bestselling author of "Crazy Sexy Diet," "Choosing Raw" is a primer in veganism, a cookbook, the story of one woman's journey to health, and a love letter to the lifestyle that transformed her relationship with food.

Low in fat and cholesterol, nutritious and inexpensive, chicken is the meat of choice for legions of diet-conscious, budget-conscious, and taste-conscious Americans. "365 Ways to Cook Chicken" provides you with tempting, mouthwatering recipes for every occasion, every season, every cook, and every day. Baked, fried, barbecued, stewed, roasted--you name your favorite chicken dish, it's here. Simple one-dish casseroles are perfect for midweek family meals, while tasty appetizers and elegant roasts promise to impress any dinner party guests. Whether your tastes run to Buffalo's famous chicken wings or to gumbos with a Cajun kick, from subtle to saucy, you will find scores of dishes to tickle your fancy. Here's a poultry classic--with almost a million copies sold.

Golden and crispy on the outside, deliciously moist and spicy inside, what's not to like about falafel? Over 60 delicious recipes inspired by this healthy and nutritious street food. The falafel is a pretty humble food usually made from chickpeas, spices, and not much else, but there are countless things you can do with them. This book will show you how to make falafels from traditional ingredients like chickpeas and fava beans to more unconventional ones like beetroot and spinach. With recipes for dishes like falafel souvlaki, many different falafel wraps, falafel salads and falafel burritos, the possibilities are endless and there is something for everyone to enjoy.

Annie Rigg's fuss-free cooking is all about maximizing flavours and creating healthy meals that are packed with protein and proudly plant-based. Her tempting dishes take inspiration from all over the globe, and are perfect for anyone wanting great food, whether dining solo or catering for a crowd. Mains include curries, stews, Insta-friendly sushi sandwiches and tasty tacos; Quick Suppers take you from speedy courgette spaghetti with pea 'pesto' to Singapore noodles and dhal; inventive Salads include black rice with chargrilled sweet potatoes, Brussels sprout slaw and freekeh tabbouleh; Sides and Seasonings include moreish shoestring potatoes with chat masala, braised Little Gems and plenty of dips and sprinkles; Soups and Light Bites range from classic pumpkin soup to ingenious spring onion pancakes and quick potstickers; and finally, magnificent Feasts include jackfruit bao buns for a party and a traditional pastry-topped pie Chapters: QUICK SUPPERS MAINS FEASTS SOUPS & LIGHT BITES SALADS SIDES & SEASONINGS 'I've worked with Annie many times over the years and this beautiful cookbook does not disappoint. It's jam-packed with exciting and delicious recipes, tips and ideas that will have you racing into the kitchen.' - Rachel Allen

Bestselling author James DiNicolantonio partners with acclaimed chef Tricia Williams to unlock the power of protein with 100 salt-infused recipes to help you perform better, live longer, and eat happier.

Fuel your body and elevate your home cooking with Salt to Taste, an all-inclusive cookbook that combines high-quality protein-centric meals that feature the perfect balance of salt to help you achieve your best health.

With a focus on maximizing protein intake, Salt to Taste presents a diverse selection of delicious, nutrient-dense recipes that satisfy every craving to help you manage your weight, level up your performance, recover from injury, and feel your best. From hearty breakfasts to mouthwatering dinners, sauces and accompaniments, salt blends, and everything in between, each recipe was carefully crafted by a cardiovascular expert and professional chef to deliver a powerhouse of protein, flavor, and flexibility. Unlike many high-protein cookbooks, Salt to Taste does not eliminate entire categories of foods but instead focuses on quality ingredients and minimal sugar and brings forth salt in a starring role to help you to achieve and sustain your long-term health goals.

Sample Recipes Include:

• Raspberry Tahini Whey or Plant Smoothie
• Brownie Batter Muffins
• High-Protein Green Gazpacho
• High-Protein Smoky Tangy Sweet Potato Soup
• Buffalo Chicken Salad
• Quinoa-Crusted Chicken Parmesan
• Chicken Pot Pie with Potato Biscuit Crust
• Fried Egg Cheeseburger Collard Wrap
• Beef Bolognese Spaghetti Squash
• Pan-Roasted Black Sea Bass with Oranges, Pomegranates, and Olives
• Air-Fried Coconut Shrimp
• Brussels Sprouts Slaw
• Garlicky Broccoli and more!

Salt to Taste has everything you need to make each meal a nutritious and flavorful experience and is perfect for any skill level. Get ready to transform your kitchen and your health with impactful meals and a dash of salt!

Some of DeeDee Stovel's creative spins on incorporating this highly nutritious, low-fat vegetable into delicious dishes include: Caribbean Black Bean Pumpkin Soup, Pumpkin Sage Risotto, Spring Spinach Salad with Strawberries and Pepitas, White Bean, Chicken and Pumpkin Chilli, Pumpkin Pizza with Gorgonzola Cheese, Pork Tenderloin with Red Wine Pumpkin Sauce, Lemon-Pumpkin Strudel, Chocolate-Pumpkin Brownies with Apricot Surprise - and seven different kinds of pumpkin pie! Both fresh and canned pumpkin, as well as winter squash such as butternut, acorn and kabocha, can be used in most of the recipes.

This important new series rediscovers the original heroes of cookery. Reissuing texts that for decades have been available only to collectors of old books, each title has been redesigned giving the original text an updated yet timeless look for today's reader. These classic voices convey the flavour of their times and yet are astonishingly relevant to the modern reader. With two more titles to follow in September, this series will establish itself as an exciting new source of reference and inspiration for all food lovers. First published in 1938, the original editor of Madame Prunier's Fish Cookery Book, Ambrose Heath, described it as 'a really thrilling book...that should take its place among the classics of the kitchen'. This is certainly as true today as when Madame Prunier first wrote her Advice on Buying fish and Elementary Rules for Cooking Fish. Simple but wonderful recipes for Savoury Butters and Sauces, Soups, Fresh-Water fish, Salt-Water Fish and Shellfish include such delights as Crayfish Barquettes, Clam Risotto, Devilled Herrings and Sole Souffle, fulfilling the original ambition of the book to 'keep all the cooks in Britain busy for some time'.

Mushroom guru Gary Lincoff escorts you through the cultural and culinary history of the mushroom, hunting and identifying wild mushrooms, mushroom safety, and on to preparing and serving the fungi. Stunning photographs and Lincoff's fascinating anecdotes from the field will make you an instant mycophile. Gathering edible wild food is a wonderful way to forge a connection to the Earth. Mushrooms are the ultimate local food source; they grow literally everywhere, from mountains and woodlands to urban and suburban parks to your own backyard. The Complete Mushroom Hunter, Revised will enrich your understanding of the natural world and build an appreciation for an ancient, critically relevant, and useful body of knowledge. With great expertise, Lincoff provides a complete overview of edible mushrooms: from the mushroom's earliest culinary awakening, through getting equipped for mushroom forays, to preparing and serving the fruits of the foray, wherever you live. Inside you'll find: A brief, colorful history of mushroom hunting worldwide How to get equipped for a mushroom foray A completely illustrated guide to the common wild edible mushrooms and their poisonous look-alikes, with information of psychedelic and psychotherapeutic mushrooms An illustrated guide to medicinal mushrooms Where to find your fare, and how to identify them How to prepare and serve your fungi Thirty delicious recipes Five appendices offer even more mushroom knowledge, with information on how to make mushroom artwork, mushroom cultivation, less common edible varieties, and winter hunting; plus find an essential guide to major poisonous mushrooms, symptoms of poisoning, and treatment. Whether you're just starting out with the hobby or an experienced mycophile looking to add to your collection, The Complete Mushroom Hunter, Revised is your ideal guide.

Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat-be it beef, lamb, chicken, pork, or even wild game like venison and rabbit-and the way it is prepared has never been so thoroughly important as in today's world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There's a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.

Fish is currently THE rockstar ingredient - prized for its healthy benefits - but there is still a lot of fear surrounding its preparation and cooking. Mitch Tonks' book breaks down that barrier by being a modern, approachable and comprehensive guide to buying, preparing and cooking fish and seafood. Global in outlook, a species-by-species breakdown will detail how to buy fish, where it is in season (including the different names fish are given globally to aid sourcing), how to prepare it and offer a selection of delicious recipe ideas. There is also a section on fish logistics, so readers understand what is good to buy frozen and how this fits the global resource message. With fishing methods and the issue of depleted stocks in sharp focus, Mitch also explains the paramount importance of eating fish in season. With reportage photography documenting Mitch's daily life on the docks of Brixham fishing port and peppered with stories and anecdotes from fishing communities, this book is a delight to read as well as an essential manual. Packed with over 100 delicious recipes and stunning food photography, it will tempt fish lovers the world over.

'LIFE-CHANGING. THE MOST PRACTICAL GUT GUIDE.' Dr Rangan Chatterjee of BBC1's Doctor in the House The Gut Makeover: This is more than another fad diet. This is a lifestyle you'll want to adopt for life. Join the thousands of people who are transforming their bodies, minds and overall health with this groundbreaking gut diet for a healthier, happier and lighter you. Packed with over 100 delicious and nourishing recipes to make your gut-health transformation easy, delicious and fulfilling, The Gut Makeover Recipe Book also explains the revolutionary new science that reveals that the state of our gut is central to our weight and health - and will help you control your weight, improve your skin, sleep better, lift your spirits and strengthen your immune system for good. Weekly meal plans, dinner party inspiration and perfect, quick week-night recipe ideas include: - Peruvian ceviche - Courgette Bolognese - Seabass with Salsa Verde - Pil Pil Prawns with green leaves ... and many more. There's no calorie counting and you won't go hungry, so what are you waiting for? Join the Gut Makeover revolution today!

In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you'll cook this year. In Derek Wolf's first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he's ready to take you on another culinary adventure-but this time it's all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes-salty, sour, sweet, bitter, and umami-are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Each chapter explores a specific protein's taste and flavor considerations and then tours through impressive recipes including: Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind Sauce With features on topics like brining, working with citrus, using alcohol in marinades, and more, you're sure to both build on what you know and learn something new. No matter what flavors call to you, cooking over the fire will never be the same.

South Africans love the flavours of the Mediterranean: olive oil, lemons, herbs, vineripened tomatoes, fragrant spices, fresh seafood and succulent grilled meats get us excited. In Weber Mediterranean, master griller Jamie Purviance explores the cuisine of the region. Jamie’s recipes are simple to follow and take the guesswork out of braaiing, while his handy tips provide advice where it is needed. The short introduction includes how to make flat breads and kebabs, and what equipment you need for effi cient braaiing. Also included are cooking charts for fi sh and shellfish, lamb, beef, pork, poultry and vegetables.