A National Bestseller, The Sprout Book is the book on the power of sprouts as an ultra-food for health, weight loss, and optimum nutrition. Written by Doug Evans, a pioneer in the plant-based health movement for over 20 years, and with a foreword by Joel Fuhrman, M.D., The Sprout Book empowers readers to embark on a plant-based way of eating that's low-cost and accessible. The book shows us how easy it is to boost the nutrition of any snack, smoothie, or meal with sprouts. Among the mind-blowing qualities of sprouts: they have 20-30 times the phytonutrients of other vegetables and 100 times those of meat they pack cancer-fighting properties and help to protect us from cardiovascular disease and environmental pollutants they aid in digestion they are a simple way to grow your own vegetables and are compatible with all diets they are incredible for regulating insulin levels The forty recipes inside feature sprouts on top of raw vegetables, fruits, nuts, seeds, spices, sea vegetables, and top-quality cold-pressed vegetable oils for the healthiest diet possible. The Sprout Book includes informative interviews with leaders in functional medicine and nutrition including Dr. Dean Ornish, Dr. Josh Axe, Dr. Mark Hyman, Dr. Joel Kahn and more. Use this book to change your diet and super-charge your health with one of the most nutrient-dense, sustainable foods on earth!

It's free, it's fun and it's very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. Why not treat yourself to fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink? It's free, it's fun and it's very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. The joy of turning nature's bounty into delicious produce to enjoy with the family or to use to make a lovely gift is being rediscovered in kitchens across the country. Explore the deliciously different flavours of wild food, from bilberries and nettles to hazelnuts and damsons - all of which are free for the picking. Learn how to use a range of wild foods creatively in over 100 easy recipes, ranging from jams, jellies and chutneys to starters, main courses, cakes, puds, cocktails and cordials. With chapters on Flowers & Hips, Leaves, Berries, Fruit with Stones, Fruit with Pips and Nuts, why not treat yourself to fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink?

The illustrated history of chocolate, its discovery in the Americas and its traditions in Europe. The book shows the different types of cocoa and the process of turning them into chocolate and includes extensive recipes for desserts, ice creams and main meals in which chocolate is the main ingredient.

Award-winning duo Honey & Co present delicious Middle Eastern dishes to cook over fire or grill.

Join Sarit and Itamar on a journey filled with flavor and fire as they visit their favorite cities collecting recipes, stories, and the best of culinary culture along the way. Organized into five ingredient-led chapters (Fruit and Vegetables; Fish and Seafood; Chicken and Other Birds; Lamb, Beef and Pork; and Bread and other unmissables), it couldn’t be easier to create a simple mouth-watering meal for two or a joyful feast for friends and family. The book also includes five city features on Alexandria, Egypt; Amman, Jordan; Acre, Israel; Izmir, Turkey; and Thessaloniki, Greece; all bursting with culinary inspiration

Praise for At Home: “Just the sort of food I want to eat: welcoming, abundant, and with as much heart as flavor.” Nigella Lawson

The Daily Mail Best Cookbooks of the Year 2022 THE SUNDAY TIMES BESTSELLER The gift that will make every day taste special - 100 fuss-free recipes from Michelin-starred chef Tom Kerridge using simple, economical ingredients. 'I hope this book will mean there's one less thing on your list to stress about' Tom Kerridge With quick ways to add maximum flavour, Tom shares how to make the most of your supermarket staples for any cooking style, occasion, and mood. There are: Low shop recipes that use up things you've got left Quick meals that go from cupboard to table in 30 minutes One pot dishes that do all the work for you Make ahead meals that take the stress out of cooking And amazing, easy dishes like - Cheddar and chutney sausage rolls - Crispy-skin mustard chicken - Smoky beef and bean pie - Creamy mushroom and sage lasagne - Self-saucing cherry and chocolate pudding Sometimes you don't want to faff about with harissa and hand-ground spice blends. When you just want great recipes from a professional chef who can dish up the best flavours you never imagined from 'normal' ingredients, this is the book for you.

This book features 60 delicious and authentic Italian pasta recipes made healthy for the modern kitchen - shown in over 280 specially-commissioned photographs. It tells all about pasta and how to use it, including easy-to-follow techniques for making pasta at home. Each dish contains less than 5 grams of fat per portion, and many have less than 1 gram. All recipes are illustrated in colour, with step-by-step photographs and a glorious picture of the finished dish. It offers expert advice on healthy eating, with guidelines for cutting down on fat and dietary advice throughout. Every recipe has detailed notes on nutritional values, including fat and calorie content per serving. "Pasta Light" opens with a useful introductory section on healthy eating, with information about the role fat plays in our diet, as well as suggestions on ways to cut down. There is a guide to the wide variety of pasta types and a concise techniques section shows how easy it is to make your own pasta at home. The main section of the book then features a collection of 60 delicious pasta recipes. Each easy-to-follow recipe comes with step-by-step, illustrated instructions and a glorious picture of the finished dish so you can see exactly what you are aiming to achieve. Throughout, there are nutritional breakdowns for each dish that provides information on calorie and fat contents per serving, showing just how healthy delicious food can be.

This is a comprehensive directory of the fruits of the world with over 100 tempting recipes. It is a definitive guide to all the well-known and exotic fruits, plus more than 100 delectable recipes, with step-by-step instructions and pictures of every finished dish. It covers every type of fruit, including citrus fruits, summer berries, apples, bananas, melons, peaches, figs and grapes, as well as tropical varieties such as custard apples, Sharon fruit, rambutans and snake fruit. It includes advice on how to select and store, and detailed step-by-step instructions on how to prepare, preserve and cook all kinds of fruits. From pies and puddings to pickles, cakes, ice creams, mousses and souffles, the tempting recipes to try include French apple tart, pickled peach and chili chutney, and date and walnut brownies. It features more than 800 gorgeous photographs. Fruit is nature's most bountiful and versatile creation. This appetizing volume is divided into three sections, making it at once a comprehensive reference, a complete listing of every kind of fruit and a fail-safe recipe collection. It opens with an illustrated guide to preparing, juicing, preserving and cooking fruit. The directory contains essential information about all the common, less well-known and exotic fruits. The book ends with a marvellous collection of classic dishes and contemporary recipes, including over 100 hot and cold desserts, pastries, pickles and preserves, cakes and bakes. As this book proves, fruit is healthy, life-giving and delicious.

This title includes a directory of different types of chillies and chili products, with an essential heat scale and tips and hints on preparation and cooking techniques. It features more than 100 scorching recipes from around the globe, including warming African soups, fiery Portuguese appetizers, searingly hot Indonesian curries and spicy Asian salads. Each recipe is easy-to-follow with step-by-step instructions and beautiful colour photographs. In this vibrant cookbook, you will find both subtly spiced and red hot recipes - with something for every occasion. A concise introduction includes a visual guide, with useful information on identifying and buying chilies, preparing and using them, and tips on which varieties are best for each type of dish. The recipe selection draws on hot and spicy dishes from North and South America and Europe to Africa and Asia, and includes dishes that will delight any spice-lover. With its inspirational recipes, beautiful colour photographs and illustrated step-by-step instructions, this wonderful cookbook should be on every chili-lover's shelf.

With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking. 'When I dug up my lawn to grow my own vegetables and herbs I planted fruit too. A handful of small trees - plum, apple and pear - some raspberry, blackberry and currant bushes and even strawberries in pots suddenly joined my patch of potatoes, beans and peas. These fruits became the backbone of my home baking, the stars in my cakes and pastries and even inspired the odd pot of jam. More than this, I started to use them in new ways too, from a weekday supper of pork chops with cider and apples to a Chinese Sunday roast with spiced plum sauce. The hot family puddings and fruit ices we had always loved so much suddenly took on a delicious new significance.' With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking.

Press your own right at home - homemade oils for cooking and health. The Complete Guide to Seed and Nut Oils is a comprehensive, beautifully illustrated and photographed, full-color guide to growing, foraging, and pressing nut and seed crops to produce high-quality oils for culinary and other uses. Coverage includes: A brief history of seed oil extraction Culinary and health benefits of home-pressed oils versus factory produced oils Presses and other equipment options for ease, cost, and convenience How-to for growing, harvesting, processing, and pressing nuts and seeds Profiles of over 40 nuts and seeds to grow, forage, or source including hempseed, flax, peanuts, sunflowers, walnuts, okra, and more. Oil processing, storage, and culinary and other uses Scaling up for community or small-scale commercial production. Whether you want to produce oils for cooking, balms and salves, self-sufficiency and resiliency or for small-scale commercial or community production, The Complete Guide to Seed and Nut Oils is a one-stop shop to get you started.

From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a bible for everything you need to know about cheese For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin? From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.

From the earliest days of European settlement in the South, as in manyrural economies around the globe, cured pork became a main source of sustenance,and the cheaper, lower-on-the-hog cuts-notably, bacon-becamesome of the most important traditional southern foodstuffs. In this cookbook,Fred Thompson captures a humble ingredient's regional culinaryhistory and outsized contributions to the table. Delicious, of course, straightout of the skillet, bacon is also special in its ability to lend a unique savourysmokiness to an enormous range of other foods. Today, for regular eaters and high-flying southern chefs alike, baconhas achieved a culinary profile so popular as to approach baconmania. ButThompson sagely notes that bacon will survive the silliness. Describing themany kinds of bacon that are available, Thompson provides key choices forcooking and seasoning appropriately. The book's fifty-six recipes invariablyhighlight and maximize that beloved bacon factor, so appreciated throughoutthe South and beyond (by Thompson's count, fifty different styles ofbacon exist worldwide). Dishes range from southern regional to international,from appetizers to main courses, and even to a very southern beverage.Also included are Thompson's do-it-yourself recipes for making bacon fromfresh pork belly in five different styles.

Winner of Delicious magazine's Book of the Year award (2022) Vibrant, bright and bursting with flavour, this is the definitive guide to the much-loved tomato. Where would we be without the tomato? From South America, on through much of Europe, Northern Africa and Southern Asia, almost every culture and cuisine has found ways of making tomatoes their own. Fresh and also tinned, tomatoes have proved themselves to be an endlessly versatile ingredient, much loved by all. In Tomato, best-selling author and professional chef Claire Thomson offers up her best 80 recipes with tomatoes as star of the show. From Burnt tomato salsa and Peach, tomato & feta salad, to Tomato beignets, Crab & tomato tart, and Lamb, tomato & black olive ragu, the gorgeous recipes will satisfy and delight. Celebrating juicy, seasonal produce at the height of tomato season, there are also dishes that work just as well (or better) with tinned tomatoes during the colder months, ensuring year-round feasting. A fascinating cookbook for when you're stuck with a glut, or simply if you want to explore new flavours and techniques, Tomato is a colourful and dynamic source of kitchen inspiration.

Cheese, unlike other foods or culinary ingredients, is not a recently ""fashionable"" product. Its roots go back to ancient times. It was one of the favourite foods of the Greeks and Romans and in Egypt it was considered as one of their basic foods. Cheese now appears on the menus of the most luxurious restaurants, is a faithful companion for excursions and picnics, is a snack for children of almost all ages, is the food of the poor, is the joy of the gourmet, is the sandwich of choice... It is a universal panacea inside and outside the kitchen, and this is what this book reflects.

David and Stephen Flynn, a.k.a the Happy Pear twins, are back with their simplest cookbook yet! The perfect collection for vegans, vegetarians, or anyone looking to eat more plant-based recipes - 'This book is awesome' Chris Evans AUBERGINE - BEETROOT - BROCCOLI - CABBAGE - CARROT - CAULIFLOWER - COURGETTE - LEEK - MUSHROOMS - POTATOES Ten vegetables, ten ways, The Veg Box makes cooking veg easier and tastier than ever before! This vibrant book is packed with over 100 new recipes that use just ten ingredients or less and showcase the delicious and diverse ways you can enjoy each vegetable. Take carrots for example. Learn how to transform this simple produce into: Carrot and Sesame Burgers Roasted Carrot Tagine Chewy Flapjacks with Carrot and Pistachio Or how about courgettes? Watch them become: Easy One-Pan Courgette Pizza Courgette Crepes with Spinach and Ricotta Courgette and Lemon Loaf Cake with a Lemon Curd Building tips on eating more sustainably into family-friendly meals, quick weeknight dinners and sweet treats, this is healthy eating for our planet, our bodies and our tastebuds. 'Proper good food, less waste and very simple, delicious plant-based recipes' Joe Wicks 'Super practical and full of great recipes for eating more plants and reducing food waste' Fearne Cotton 'The lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg' BOSH! 'A delicious celebration of plants and all that they have to offer' Megan Rossi 'Their recipes are fantastic and you will love this book' Dr Rupy Aujla 'Delicious, sustainable meals everyone will enjoy' Dr Gemma Newman

Herbs and potted fruits thrive in small, easy-to maintain spaces - in courtyard pots and troughs, on decks or balconies or in window boxes. Herbs are inexpensive to pot and grow and add wonderful flavour to the simplest dish - and of course there's nothing quite like cooking with home-grown ingredients. Courtyard Kitchen is prefaced with simple tips and hints on selecting the best herbs for your space and setting up and maintaining them; it includes essential information on seasons, cropping times and basic plant care. Following this are more than 80 simple fresh food recipes with clever flavour-matching ideas based around a specific herb or potted fruit theme - basil, mint, coriander, lemon, parsley, strawberry, thyme, rosemary, chilli. There are risottos, roasts, pizzas, salsas, salads, soups, recipes for pasta, polenta, couscous; there are sorbets, cakes, biscuits and treats - delicious, easy recipes that celebrate the sheer pleasure of home cooking with herbs you've grown yourself.

This title deals with planning, planting and cultivating over 25 edible flower schemes with accompanying recipes. It is an illustrated flower directory provides at-a-glance information on over 45 edible flower varieties and their complementary foods. Professional gardening and cooking tips ensure success both outdoors and in the kitchen. It is a stunning visual guide and informative reference to consult and treasure. Flowers have been used for culinary purposes since earliest times: rose petals have been used to perfume cakes for centuries, and the richly scented 'Parma' violet was a popular ingredient during the Victorian era. This unique gardening guide and recipe collection offers over 25 planting schemes, with accompanying recipes showing how to use the flowers in the kitchen. You can create a spring planter of violets and primroses, a scented lavender basket, or a striking pairing of sunflowers and nasturtiums, then create tasty dishes and drinks. With gorgeous photographs by award-winning Michelle Garrett, this book will delight both gardeners and cooks alike.

Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works. Divided into two sections - BEAST and BIRD - and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you'll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking. Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colourful recipes, Seared is the most useful, practical and comprehensive guide to grilling meat on the market.