ADD A HEALTHY TWIST TO YOUR FAVOURITE MEALS Enjoy an array of vegetables at the turn of a handle - in minutes the spiralizer creates spaghetti, ribbons and spirals from your favourite vegetables. From courgetti (courgette spaghetti) to cunoodles (cucumber noodles), it is now easier than ever to create healthy twists to your favourite meals. Featuring delicious recipes such as Butternut squash, goats cheese & sage tart, Thai beef salad and Pear tart tatin, 200 Spiralizer Recipes is perfect for the health-conscious; these fruits and vegetables can become the star of your dish, replacing heavier ingredients such as pasta and rice, so that you can enjoy your meal while eating fewer calories and cutting back on refined carbohydrates. Check out some of the other titles in the series: Hamlyn All Colour Cookery: 200 Super Soups Hamlyn All Colour Cookery: 200 Halogen Oven Recipes Hamlyn All Colour Cookery: 200 Fast Vegetarian Recipes Hamlyn All Colour Cookery: 200 Cakes & Bakes Hamlyn All Colour Cookery: 200 Gluten-Free Recipes Hamlyn All Colour Cookery: 200 Really Easy Recipes Hamlyn All Colour Cookery: 200 Pasta Dishes Hamlyn All Colour Cookery: 200 Tapas & Spanish Dishes Hamlyn All Colour Cookery: 200 More Slow Cooker Recipes Hamlyn All Colour Cookery: 200 Delicious Desserts Hamlyn All Colour Cookery: 200 Veggie Feasts Hamlyn All Colour Cookery: 200 One Pot Meals Hamlyn All Colour Cookery: 200 Student Meals Hamlyn All Colour Cookery: 200 Easy Indian Dishes Hamlyn All Colour Cookery: 200 Cupcakes Hamlyn All Colour Cookery: 200 Thai Favourites Hamlyn All Colour Cookery: 200 5:2 Diet Recipes Hamlyn All Colour Cookery: 200 Light Slow Cooker Recipes Hamlyn All Colour Cookery: 200 Easy Tagines and More Hamlyn All Colour Cookery: 200 Low Fat Dishes Hamlyn All Colour Cookery: 200 Cakes & Bakes

Maple syrup is a genuine product of the north, made only in the north-eastern quarter of the United States and adjoining Canadian provinces. The Ojibwe and Dakota used it as a seasoning and also cooked it down to a crystallised state to preserve and transport it. Today, locally produced pure maple syrup is regarded as an artisan product, prized by cooks and bakers alike. Minnesota and Wisconsin are home to numerous syrup producers, from family-run operations that do everything from collection to boiling and bottling to large packagers that buy raw sap to process and sell. 'Modern Maple' celebrates this local treasure in ways both traditional and contemporary, with seventy-five recipes using maple to season, flavour, and sweeten dishes ranging from traditional breakfast favourites to appetisers, sandwiches, vegetables, main courses, breads, and desserts. Grilled Radicchio with Maple Drizzle and Goat Cheese, Pecan-Crusted Chicken with Maple Apples, Cardamom-Maple Swirl Bread, Roasted Carrot-Ginger Soup with Maple, and Maple Baklava are just a few of the delights that await. A special section on backyard syruping gives complete but easy instructions for making home-made syrup on a very small scale -- a fun and interesting hobby that pays dividends in the kitchen.

Two dimensional recipes? How passe. We're living in the 21st century, baby, and 3D Munchies is here to bring your late-night cravings to life. They say seeing is believing, and this book will let you visualise those super-cheesy nachos, spicy wings and gooey chocolate s'mores before they even hit the plate - not to mention all the things you can do with the humble potato chip. From (half) baked snacks to (fully) loaded, pop-off-the-page carbs and a whole section for anyone chasing that sugar high, this book is here to satisfy all your senses with its over-the-top visuals and diet-unfriendly recipes. Includes two sets of 3D glasses!

A definitive full-color identification guide to selecting, preparing and cooking with poultry and game.

"Food is life. Food is the key to vitality, goodness, happiness, and a strong body and mind." Compiled by five women living in Igloolik, Nunavut, this collection of recipes brings together healthy traditional country foods-like seal, Arctic char, and caribou-with store-bought produce to create delicious meals that can be an alternative to pre-packaged foods. With details on food safety and storage, as well as information on how to build a healthy, nutritious diet, this book will help even novice cooks feel empowered to begin cooking from scratch at home. With tasty recipes from land and sea-from Arctic char pizza to caribou chilli-this beautifully photographed cookbook provides wholesome, hearty meals that will become family favourites for years to come.

Cook healthy and delicious dishes with this easy-to-follow Indian cookbook! Entice with Spice shows you how to prepare delicious and simple Indian meals at home without spending hours in the kitchen. A first-generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh, readily-available ingredients. Indian food lovers will find more than 90 recipes--from samosa to naan bread and mouthwatering curries--for easy-to-prepare versions of their favorite dishes, from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S. With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to prepare a homemade Indian meal that tastes authentic! The recipes in this book include: Chicken Kebabs Pepper Shrimp on a Stick Coconut Chutney Whole Wheat Flatbread Sweet Rice Pudding And much more...

Beans. Affordable, full of high-value protein, with a long-lasting shelf life, beans are versatile-equally delicious in stews or salads. And now we are learning to appreciate their worth as sustainability staples. Once pushed aside by Whole30 and Plant Paradox dieters, legumes have been rediscovered by home cooks everywhere. From common classics like black and pinto to heirloom beans like Appaloosa and Dapple Greys, The Mighty Bean, written by established cookbook author Judith Choate, provides a never-ending collection of recipes to showcase these plant-based powerhouses. Including vegetarian, vegan and meat-friendly recipes, The Mighty Bean inspires a new outlook on legumes. Enjoy them as appetisers such as a Spicy Bean Dip, savour nourishing mains like Ayocote Negro Chili and delight in desserts including Red Bean Cake. No matter what the dish or time of day, the flexibility of beans is undeniable and, with vibrant colour photography, irresistible.

This essential book offers over 50 recipes for rice dishes from all over the world, photographed in full color, with ten basic recipes in step-by-step format to start-off the home chef. Sophisticated dishes with international flavors include Jamaican rice and peas with Scotch bonnet chiles, and Sweet potato fritters with plantains and shrimp from the Philippines. Home-style cooks will enjoy authentic recipes for Louisiana jambalaya with chorizo and shrimp - and soups such as pumpkin rice soup from France, or desserts like Turkish almond rice pudding with pistachios and raspberries provide a memorable introduction or finale. Rice is a valuable source of information on the many varieties of rice commercially available, and also includes rice products such as rice wine, rice vinegar, ricepaper, rice noodles, rice flour, and rice cakes, with recipes incorporating these ingredients.

In terms of its popularity, as well as its production, chocolate was among the first foods to travel from the New World to Spain. Chocolate: How a New World Commodity Conquered Spanish Literature considers chocolate as an object of collective memory used to bridge the transatlantic gap through Spanish literary works of the early modern period, tracing the mention of chocolate from indigenous legends and early chronicles of the conquistadors to the theatre and literature of Spain. The book considers a variety of perspectives and material cultures, such as the pre-Colombian conception of chocolate, the commercial enterprise surrounding chocolate, and the darker side of chocolate's connections to witchcraft and sex. Encapsulating both historical and literary interests, Chocolate will appeal to anyone interested in the global history of chocolate.

Contemporary, simple-to-prepare lobster recipes will appeal to cooks who don't want to spend hours preparing Lobster Thermidor or Homard a L'Americaine. In this title, recipes include Lobster Cocktails, Seashell Lobster Pasta Salad, Classic Lobster Stew, Lobster Mac and Cheese, Lobster Fra Diavolo, Lobster and Arugula Pizza, and Classic Lobster Rolls, as well as sides, salads, and perfect desserts for topping off a lobster dinner. Sidebars and small boxes will feature quotations; bits of lobster history; information on lobstering practices; and tips on buying, storing, and cooking lobsters.

This is a superb volume of 500 classic and creative potato dishes for every occasion, in one indispensable collection. It includes soups; appetizers and snacks; salads; fish and shellfish; meat and poultry; vegetable dishes; side dishes; and desserts, bakes and breads. The fabulous range of recipes includes Spanish Potato and Garlic Soup; Potato Skins with Cajun Dip; New Potato and Quail's Egg Salad; Slow Baked Beef with Potato Crust; Baked Mussels and Potatoes; and Chocolate Potato Cake. Each recipe is explained clearly in stage-by-stage instructions and illustrated with over 500 beautiful photographs to inspire and guide. At-a-glance nutritional notes accompany every recipe, providing a breakdown for health-conscious cooks. Here is the ultimate collection of delicious recipes using one of the most popular ingredients - the potato. There are seemingly endless ways in which you can serve potatoes, from fries, chips, wedges and balls to fans and hasselbacks. Potatoes make an excellent base for soups, such as Fish and Sweet Potato Cream Soup and Country Vegetable Soup, and they can also be used to make fabulous main course dishes, from Moussaka to Basque-Style Tuna with Golden Potatoes. There are plenty of vegetarian ideas to enjoy, such as Spiced Pumpkin and Potato Gnocchi, Spicy Potato Strudel and Layered Potato Bake with Cheese. This is an essential book for anyone who wants to explore the possibilities of the potato, and who enjoys good, wholesome food.

For fans of Samin Nosrat, Anna Jones and Stephanie Alexander, the ultimate veg guide for food lovers. The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?

The small ingredient that packs a super-sized nutritional punch, the humble lentil is a superfood that is endlessly versatile. It can lend itself to all kinds of dishes, from comforting bakes to spicy soups and succulent falafels. It can be used to thicken casseroles, add substance to salads and stuffings, and made into herby kofte balls. This book contains a wonderful selection of recipes from around the world, including Lentil and Pasta Soup, Puy Lentil and Cabbage Salad, Lentil Dhal, and Haddock with Spicy Puy Lentils. With a guide to all the different types of lentils available and how to cook and enjoy them, the book is a must for every healthy kitchen bookshelf.

"Maple Sugar" is a great souvenir and a perfect gift for maple lovers, as well as a fascinating read in an irresistible package. A special die-cut cover displays the grades of maple syrup; photographs capture the glory, past and present, of maple sugaring; and full-colour illustrations show readers how to identify the various kinds of maple trees from leaves, twigs, bark, fruit, and flowers. The book even includes more than 20 recipes for tempting, old fashioned treats like maple nut bread, pecan pie, maple egg-nog, baked beans, and maple-glazed ham and salmon.

Carl Clarke has garnered the reputation from his industry peers and the general public alike as an authority and advocate on cooking ethically reared chicken. What he doesn't know about chicken isn't worth knowing, from brining and seasoning to poaching, grilling and frying. The Whole Chicken is not only an homage to the world's most eaten meat, but also a demonstration of its versatility, from the pie that everyone wants to perfect, to the spicy and sour chicken thighs found on the hawker stalls on the streets of Seoul. With detailed, step-by-step photography showing exactly how to joint a chicken, the chapters that follow - whole bird, breast, wing, thigh, leg, skin, bone and offal - show exactly how to use every last scrap. This is in equal parts a cookbook, a compendium, and a love letter, with a whole lot of style and personality to frame it.

Sicily is both a frugal peasant land with a simple robust cuisine, and also full of ornate glamour and extravagance. A most beautiful and complex contradiction in terms, Ben Tish unlocks the secrets of Sicily's culture and food within these pages, diving into its diverse tapestry of cultural influences. Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, the food of Sicily is full of citrus, almonds and a plethora of spices, mixing harmoniously with the simple indigenous olives, vines and wheat. You'll find the most delicious, fresh seafood on the coast and mouth-watering meat in land; but the two rarely mix. Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed. Recipes include: Saffron arancini Smoky artichokes with lemon and garlic Whole roasted squid Sicilian octopus and chickpea stew Aubergines stuffed with pork Roasted pork belly with fennel and sticky quinces Bitter chocolate torte Limoncello semifredo Dive in and experience this unique culinary heritage for yourself, bring the sights and sounds and aromas of this beautiful food to your home.

Owner of the popular Los Angeles bakery Friends & Family, Roxana Jullapat knows that all-purpose flour is an easy route to success. But for cooks eager to use the new array of grains grown locally in the United States and their flours, she has more than eighty creations, many drawn from the familiar pastry case of cookies, cakes, scones, breads and pies, only with an alternative, healthier kick. Organised around the eight "mother" grains-barley, buckwheat, corn, oats, rice, rye, sorghum and wheat-this cookbook bursts with the chewiness of rye chocolate chip cookies, the intensity of white cheddar cornmeal biscuits and the rich earthiness of sorghum pecan pie. With recipes from corn polenta ice cream to shiitake mushroom, leek and toasted barley soup, and enough variations to inspire a range of sweet and savoury cooking, Mother Grains-featuring shopping and storing tips, essays on the history of each grain and sunny step-by-step photos-should sit on any devoted baker's shelf.

With a catalog of 150 different culinary herbs and their varieties, more than 30 recipes, step-by-step photographs on how to plant, nurture, harvest, and store, and flavor charts that list the best herbs to partner with popular ingredients, "The Cook's Herb Garden" shows you how to grow your own supply of herbs whether on a window ledge, in pots, on the patio, or in a vegetable garden.

Meet the chilli. It's a fiery little fruit. From humble origins in a tucked-away corner of Latin America, it has found its way into the food of more than half the world. Intrepid food writer Kay Plunkett-Hogge is on its trail, following the chilli from the Americas to Europe, and along the spice routes to the Middle East, India, China and beyond. With more than 120 delicious recipes from around the world, including Thai, Indian and Mexican favourites, plus tantalising desserts with a difference, Kay showcases the chilli's extraordinary versatility, celebrates its rich and nomadic history, and discovers the secrets of its success.