Embrace the ancient healing power of plants with more than 100 whole-food, plant-based, gluten-free herbal recipes, as well as mindfulness and holistic lifestyle practices, designed around the most common health concerns of modern women. Did you know you have access to a potent and sophisticated apothecary-right in your own kitchen? Plants, specifically herbs and spices, have been used for centuries as part of holistic healing traditions around the world to promote health, longevity, and beauty. And as more people become afflicted with chronic stress-based conditions, from inflammation and food allergies to anxiety and depression and menstrual irregularities, a whole new generation is rediscovering nature's power for long-term wellness. In Root & Nourish, wellness experts Abbey Rodriguez and Jennifer Kurdyla teach women how to incorporate plant medicine into everyday life through food and self-care. Organized into three areas of health concerns prevalent in women today-digestion, mental health, and female reproductive hormonal health-these affordable, seasonal, and sustainable recipes, drawn from Western herbalism and Ayurveda, are designed to help you curate a personalized herbal apothecary that will serve you for a lifetime. Inside you'll find dishes including: - Thai Peanut Stir-Fry with Tofu to tackle gut health - Heartwarming Vegan Chili to promote mental health - Adaptogenic Chocolate Chip Cookies for female reproductive health Once you come to learn which ingredients offer you the nourishment you need, whether in the moment or to support chronic conditions, you will understand your body-and yourself-as you never have before: as nature intended.

A new cookbook in the series that reveals the best ways to use specialty olive oils and vinegars in international cuisines--now featuring the succulent, flavourful dishes of Syria. Eating together in Syrian culture is all about generosity and hospitality, bustling community, and lively conversation over tables laden with fragrant dishes. Whether you're a culinary expert or just taste-curious, the newest cookbook in the Recipes for Olive Oil and Vinegar Lovers series offers you plenty of easy, inspired menu items for your next dinner party. Indulge in all fifty recipes using the following premium olive oils and quality vinegars: Lime Fused Olive Oil Harissa Infused Olive Oil Pomegranate Dark Balsamic Vinegar Mango White Balsamic Vinegar Now's the time to try recipes like Baharat, Falafel, Kibbeh, Muhammara (spicy red pepper walnut spread), Red Lentil and Rice Soup, Fatteh, Shakriyyeh (roasted chicken in yogurt sauce), Atayaef (sweet stuffed syrian pancakes), Mango Cardamom Orange blossom Jam, and Mamools with Cardamom coffee. With recipes for appetizers, salads, mains, and sweets, Syria will expand your culinary horizons, and introduce you to unforgettable flavors that you'll return to again and again. Fe sahatek!

Winner of the Kerb Food and Drink Travel Book of the Year and the Guild of Food Writers International or Regional Cookbook Award! From acclaimed food writer and world traveler Eleanor Ford comes a vibrant collection of 100 mouthwatering recipes for Indonesian cuisine--from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali. Indonesian food is the hidden treasure of South East Asian cookery, waiting to be uncovered, and this wondrous cookbook opens an unexplored culinary region to food lovers and travellers. It is an unprecedented culinary celebration of Indonesia, the world's largest archipelago--a land rich with tropical rainforests, smoking volcanoes, and silver sand beaches that was also the beating heart of the spice trade. Today its unforgettable dishes are a celebration of rice and spice--homegrown clove and nutmeg, ginger and chilly, coconut, turmeric, peanuts, and more. Through delightful, easy-to-follow text and instructions, Fire Islands reveals how to set up an Indonesian kitchen and how to create one hundred authentic Indonesian recipes--everything from crunchy snacks and street food to sweet and sticky rice dishes, spicy noodles, fragrant sauces, tangy broths, rich drinks, and much more. This bright, beautifully designed package has mouthwatering photographs of the dishes throughout coupled with original images from the lush, food paradise.

This is a fiery and delicious collection of chilli-inspired recipes for all occasions, featuring more than 180 photographs. It includes 175 tongue-tingling recipes for chilli-lovers everywhere. There are delicious dishes from all over the world including Thailand, Korea, Mexico, India, Italy, Spain and more. It features exciting and exotic ingredients in innovative recipes: try Rice Seaweed Roll with Spicy Squid, Oxtail in Hot Tangy Sauce, and Serrano Chilli and Spinach Salad. It offers food for any occasion: soups and appetizers; fish and shellfish; chicken, meat and vegetables; rice and noodles; side dishes; and, relishes and pickles. It contains step-by-step instructions, clear photographs and detailed advice to help every cook. It also offers nutritional information for each recipe to help you maintain a balanced diet. Used world-wide for centuries, chillies have become a much-favoured and essential ingredient in modern cooking. This book collects together 175 flaming recipes from across the world, all designed to bring excitement to your cooking. Tantalizing dishes from across the globe are featured in this fiery collection. There are scorching soups from the Mediterranean, spicy shellfish from South-East Asia, red-hot rice from Central America, tempting tagines from North Africa, mouthwatering marinated meat from the Caribbean and many, many more. Whatever the occasion or time of day, you are sure to find something to whet your appetite in this sizzling selection of tried-and-tested recipes. Easy-to-follow step-by-step recipes and colourful final photographs make this the perfect book for any chilli-loving cook. Whether a beginner or more experienced, this is an essential cookbook for anybody who likes their food on the fiery side of spicy.

Easy Indian Cooking is an excellent collection of authentic and straightforward Indian recipes anyone can make at home! The 100 plus recipes found in Easy Indian Cooking have been modified to suit a modern lifestyle, and all of them can be prepared with ingredients available at any local supermarket or health food store. The preparation and cooking techniques have been simplified to save time without sacrificing any of the flavors of authentic Indian food. This Indian cookbook contains 101 recipes for any occasion. Breakfast, lunch, or dinner, this book is sure to be a winner. Chef Hari Nayak brings the diverse flavors of Indian cuisine right to your table. This Indian cooking book is loaded with detailed photographs so you can make the recipes just like Chef Nayak. A Culinary Institute of America-trained chef, Chef Hari's recipes are so popular you can find them in Whole Foods, where the Chicken Tikka Masala on the hot bar is from a recipe created by Chef Hari. In Easy Indian Cooking, Chef Hari has put together an authentic collection of Indian favorites that are so easy to create and so flavorful you'll wonder why you never tried your hand at cooking Indian at home before! Recipes include such favorites as: Curry Corn Chowder with Roasted Poblanos Basil-infused Crispy Pan Fried Shrimp with Tamarind Glaze Lemon Sage Tandoori Chicken Tikka Cumin Coriander Beef Burger with Plum Tomato Mustard Dip Flamed Crispy Pappadam Chips Sparkling Ginger Lime Cooler Cardamom Brownies

'The perfect cookbook for achieving and maintaining a healthy weight' - Gary Taubes 'The cookbook every diabetic needs.' - Dr Aseem Malhotra on The 30 Minute Diabetes Cookbook 'An inspiring recipe book' - Daily Mail on The Diabetes Weight-Loss Cookbook Let bestselling authors Katie and Giancarlo Caldesi show you how to prepare delicious low-carb meals that change the habits of a lifetime. Their CarbScale spans everything from strict keto for anyone needing to lose a lot of weight fast, to a moderate low-carb guide for those who want to eat well and keep their metabolic health in check, so there's an option for you, whatever your health goals. Unveil a healthier new you and discover how to live well for life.

In Super Roots, Tanita de Ruijt showcases over 60 exciting ways to use herbs, spices, roots and barks in the most delicious ways for optimum health. Taking inspiration from the East - predominantly Indonesia, Thailand, Vietnam, Korea, China - Tanita aims to reinvigorate those traditional recipes that have sustained people healthily for centuries.

With chapters exploring the notion of balancing taste and flavour, food as therapy and meals to combat those times when you are feeling tired, bloated, sick or hungover Super Roots offers a new, functional yet delicious approach to food that will leave you feeling restored, satisfied and happy - no diets, just nourishing, flavour-led recipes using everyday ingredients. From the detoxifying Ginger Mapo Tofu to the tangy notes of the Turmeric Flu Busting Broth, these recipes are guaranteed to refresh your mood and brighten your day.

The famous street food and home cooking of Singapore is presented in a unique way in this cookbook. Jo Marion Seow shares the treasured recipes from her aunt and uncle who sold street food, and those of her grandparents and parents who taught her to cook as a child. Some of the hearty and wholesome food of her childhood, like Salted Black Bean Rice, Rice Wine Vermicelli Soup and Fish Cake Rolls, are no longer found on the streets. Others are much better home-cooked versions of popular south-Chinese restaurant favourites: Turnip Rice Cake, Braised Duck, Prawn Balls, and Yam Pudding. To these, she adds Malayanised dishes such as Spicy Prawn Floss and Assam Prawns, and a few of her own creations. These are recipes which she continues to use in her own kitchen for her family and friends.

'Woolf's mission is to make food that wallops the taste buds' Xanthe Clay, The Telegraph

Spices are powerhouses of flavour and health with the crucial benefit of being calorie and fat free.

Spice Diet is a simple and healthy way to enjoy tasty food whilst maintaining good health and shows how spices can have a dramatic impact on our health, lifestyle and well-being. Food and spice expert Kalpna Woolf, has created 100 accessible and delicious recipes that will stimulate your senses and impact on your health and wellbeing.

Dishes such as Lemon Coriander Chicken with Roasted Peppers; Monkfish Chermoula; Magic Beans and Skinny Paneer; Mango, chilli and Black Pepper Mess. Alongside the recipes is an array of helpful tips that show you how to maximize the health properties, flavour and usability of each dish. Kalpna will show you which spices you need and the ten spices that every kitchen store cupboard should have. Spice Diet will unlock the magic, fusing traditional spice secrets with modern recipes for today.

This is a searing collection of classic and innovative spicy dishes, from hot and fiery to subtle and aromatic, from every corner of the globe. It features more than 325 red-hot recipes for all occasions, including scorching salsas and dips, tangy soups, vibrant casseroles, and dazzling dinner-party treats. Recipes include tried-and-tested dishes such as Chilli Ribs as well as more unusual combinations, such as Masala Mashed Potatoes. All recipes are shown in step-by-step sequence photography so techniques and preparation can be simply followed for success every time. Full nutritional information is given for each recipe. Spices are essential culinary ingredients in every part of the world, used to sharpen the appetite and titillate the palate. In this guide, chillies and all kinds of spices are used in aromatic dishes and red-hot meals. You can explore scorching salsas, relishes and dips, spicy soups, sizzling appetizers and snacks, fiery fish and shellfish, poultry and meat dishes with a touch of fire, flame-filled pasta, rice and noodle main dishes, vibrant vegetarian and side dishes, piquant salads, and sweet and spicy desserts and drinks. Examples include Classic Mexican Tomato Salsa, Spicy Sichuan Noodles and Madras Curry with Spicy Rice. An introduction shows you how to make curry powders and pastes, spice mixtures and sambals for that authentic experience. Here is all you need to know to spice up your meals and discover a new world of red-hot tastes.

Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!

This title includes authentic spicy curries from all over the world: 160 recipes shown in 240 evocative photographs. More than 160 authentic recipes from India and South-east Asia with spicy delights such as Crab in Roasted Coconut Sauce, Lemon Grass Pork, Curried Coconut Salmon, and Fish in Tamarind-laced Coconut Milk. Includes recipes for traditional regional curries as well as more innovative dishes, including appetizers and snacks, fish and shellfish curries, chicken and poultry curries, meat curries, vegetable curries, rice and noodles, and accompaniments. A comprehensive reference section provides tips, hints and advice on using key curry ingredients, such as aromatics, spices, herbs, curry powders and pastes. Step-by-step instructions and beautiful photographs will inspire and help you prepare perfect curries. Every recipe has a complete nutritional analysis. Curry has been popular for centuries and in modern times has become firmly established in western cuisine. There are numerous styles of Indian curry: popular dishes are Madras, Jalfrezi, Rogan Josh, Biryani and Korma, but these are just a few of the many. The spicy dishes of China and South-east Asia offer curries with their own unique twist, with ingredients such as coconut milk, lemon grass, and galangal. As well as curries, this book includes all the traditional accompaniments such as chutneys, salads, raitha, naan and other tandoor breads. Whatever the occasion - whether for an informal family snack or meal or a complex banquet for impressive entertaining - these recipes will satisfy everyone's appetite for curry.

This is a wonderful collection of 30 recipes featuring the spicy sensation of mustard. It explains how the clever use of mustard transforms soups, sauces, curries and casseroles. It includes recipes for many types of mustard around the world including French, German, Wholegrain, English and American mustard. It is a concise introduction describes the range of mustards available, and explains how to make your own mustard and the best way to cook with it. There are spicy recipes for tasty appetizers and vegetarian meals, warming meat and poultry dishes, piquant fish and seafood, as well as pickles and chutneys and home-made mustards. It is beautifully illustrated with over 75 photographs. A nutritional breakdown for each recipe is included. Mustard is an essential ingredient for the discerning cook. Whether you are partial to the piquancy of Dijon mustard, prefer the mild mellowness of wholegrain, or feel you really crave the fierce heat of an English mustard, this simple yellow-brown paste has a valued place in the kitchen cupboard, as well as on the dinner table. Recipes in this delightful book give you the opportunity of using mustard to the extent it deserves. Creamy soups are given a delicious tang, vegetables take on a new dimension with a spicy mustard sauce, and main course dishes, such as Venison Casserole with Horseradish and Mustard Dumplings, taste wonderful thanks to this popular and indispensable condiment. The book also provides a chapter on how to make your own mustards, pickles and chutneys to have with a special meal or to give away as gifts. Each recipe is beautifully photographed, with clear instructions that will ensure a great result every time, making this little cookbook the perfect introduction to cooking with mustard.

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 latest book in the LEON Happy series - more than 250,000 copies in print. LEON, the home of naturally fast food, have turned their hand to creating a collection of curries - more than 100 new recipes inspired by dishes from Sri Lanka, India, Thailand and Burma, as well as Kenya, Somalia and the Caribbean. Find fiery, speedy, warming or creamy curries, plus everything you might want on the side, from fluffy flatbreads and perfect rice to crunchy relishes, garlicky greens and tangy pickles. If you want fast fixes with easy wins from a supermarket, or something more fancy for when you have a little more time, you will find them all here. Includes Sri Lankan jackfruit and vegetable curry, Kashmiri lamb rogan josh, Skinny salmon and coconut curry and Katsu chicken curry as well as tasty side dishes and tips for speedy curries and ingredient swaps.

All the secrets to cook authentic family-style and takeaway favourite curries at home from Mowgli founder and curry evangelist Nisha Katona. 'Nisha's book is brilliant - stunning recipes' -- Tom Kerridge Beautiful, tasty, delicious food that I could eat every day. - Simon Rimmer Nisha's food is good for the soul - bowls of comfort and platefuls of joy. Her recipes are simple and utterly delicious -- Lorraine Kelly 'This is simply one of the best books on Indian food I've come across' -- ***** Reader review 'By far the best cookery book I've ever bought' -- ***** Reader review 'Every recipe has been a hit!' -- ***** Reader review *********************************************************************************************** Mowgli founder and 'curry evangelist' Nisha Katona shares all the secrets from her Indian family kitchen, passed down through the generations, so you can cook your favourite curries at home. Introducing her concept of the 'spice tree' - a simple infographic formula to show you which spices and ingredients go best together - Nisha will demonstrate how to get that authentic curry flavour every time. Discover new and inventive recipes that showcase the perfect flavour pairings of the Indian kitchen, including: *Steamed Bengali Trout *Salmon and Cauliflower Curry *Mackerel with Nigella and Tomato *Goan Fish Curry *Butter Chicken *Quail Masala *Railway Goat Curry *Spiced Ginger Lamb Raan *Green Dahl with Rhubarb and Ginger *Puy Lentils with Cardamom and Garam Masala *Peanut and Potato Powa With stunning photography, easy to follow recipes and accessible explanations of flavour pairings, this will change the way you approach Indian cuisine!

Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating.In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, marjoram, mint, parsley, perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme, wild garlic and winter savory.Following this are over fifty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, "Herbs" is a must-have book for every kitchen.