BOOK 2 FEATURES OVER 200 LOW SALT RECIPES. 250 PAGES FEATURING OUR FAMILIES MOST FAVOURITE LOW SALT RECIPES... SO YOU CAN MAKE YOUR OWN NO SALT MOZZARELLA, LOW SALT RICOTTA CHEESE, LOW SALT ITALIAN SAUSAGES, BOUQUET GARNI, SPICE ISLAND BLEND AND BEAU'S BLACKENED SPICES FOR BARBECUES. PLUS MORE DELICIOUS IDEAS FOR BREAKFAST, PASTAS, RICE, SOUPS AND STOCKS, SALSAS, VEGETABLES, SALADS, FISH, MEAT, POULTRY AND DESSERTS. Including: Our Most Secret Muesli,

Filled with delicious lavender recipes for seasoned chefs as well as newbie fans of herbs, Lavender Cookbook and Recipe Collection will inspire you to create delicious recipes or perhaps to grow your own herb garden with lavender, rosemary, thyme, peppermint, sage - all those lovely ingredients that provdie fresh, flavorful and healthful meals and desserts.

International Gourmet Herb and Spice Blends teaches you how to prepare exotic herb and spice blends from around the world. You will discover the recipes for: * Barbecue Rub, Cajun, Apple Pie and Pumpkin Pie Spice Mixes from America * Pudding Spice Mix from Britain * 5 Spice Mix from China * Berbere Spice Mix from Ethiopia * Curry Powder and Garam Masala from India * Bouquet Garni, Herbs de Provence and Quatre Epices from France * Herb Mix from Italy * Jerk Seasoning from Jamaica * Shichimi Togarashi from Japan * Pilau Spice Blend from Kenya * Chili Powder from Mexico * Baharat Spice Blend from the Middle East * Ras El Hanout from Morocco

The secret to cooking your favourite Indian takeaway meal isn't a secret anymore and even better, all our recipes are low calorie so you don't have to feel guilty about it ever again This recipe book is packed full of the UK's best loved British Indian Restaurant Takeaway meals which we have turned into 'skinny' versions with our Secret Super Simple Skinny Curry Base Mix. This means you can still enjoy your Friday night takeaway without piling on the pounds or compromising on the takeaway flavour we all love so much. So EASY even a BEGINNER can master in minutes the simple secret behind low calorie Madras, Tikka Masala, Korma, Rogan Josh, Vindaloo, Bhuna & many more. Plus you'll be doing it the 'skinny' way without the gut-busting calories.

"THE MIRACLE OF GETTING OVER MENIERE'S IS IN THE BODY'S OWN ABILITY TO HEAL. A LOW SALT DIET COMBINED WITH NUTRITIONAL HEALING FOODS IS A MUST," THE AUTHOR SAYS. Eating a low salt diet and enjoying nutritious food has a vital role in: . Reducing Meniere symptoms . Reducing vertigo symptoms . Improving overall health, vitality and well-being. Through the Author's personal experience with Meniere's disease, he believes that good nutrition was a key building block in regaining health and recovery. In this extra-ordinary cookbook, this bestselling Author has put together a treasury of his recipes.'Meniere Man In The Kitchen', is a celebration of good health and great taste. * You'll be able to cook the same low salt, health-giving family recipes that Meniere Man cooks in his own kitchen. *Recipes so delicious you won't even miss the salt. *Easy to prepare low-salt dishes. * Low-salt healthy snack ideas. * The low sodium health-giving ingredients found in this 'Meniere Man In The Kitchen' became part of the Author's personal management plan. Changing his eating habits and reducing sodium intake was just part of his effort to get over Meniere's. And making a full recovery from Meniere's is exactly what he did.

All you need to know about Garlic THE USES OF GARLIC GARLIC AS MEDICINE GROWING GARLIC AT HOME GROWING GARLIC IN A CONTAINER GROWING GARLIC IN THE GARDEN GARLIC HARVESTING TIPS MY TOP 10 RECIPES WITH GARLIC .. inclCAESAR SALAD39 COLIN'S HANDY CONVERSION TABLE

Takeaway curries are one of our favourite foods, but it is really easy to cook delicious ones yourself at home. With a selection of spices and herbs in your store cupboard, some basic fresh vegetables, and a well-stocked freezer, you can create fabulous curries whenever you want. This book includes delicious versions of all our favourite Indian curries, and dishes from all over Asia, Africa and the Caribbean as well as some fabulous fusion creations. Whatever your preference, from creamy mild ones to blow-the-roof-off-your-mouth fiery ones, there's something for you here. You'll also discover how to cook perfect rice and flatbreads and a range of tasty side dishes and accompaniments. There's a section on divine spicy desserts to round off your meal to perfection, and tips on how you can use your slow cooker or pressure cooker for making curry, too. You don't have to be an experienced cook to follow the recipes in this book. Each one is simple to make with easy step-by-step instructions and no technical jargon. Most of these great-tasting curries use ready-ground spices and pastes but for when you've time - and for really superb flavours - try the ones where you grind your own.

In this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden's research around the world, enjoying the immense diversity of traditional Jewish food.

Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake. The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over.

With new material for this special twenty-fifth anniversary edition, this is the definitive book of Jewish cuisine; a celebration of the food, and the people, that have shaped our culinary world as we know it.

This title features over 115 deliciously spicy and aromatic Indian dishes, shown with clear step-by-step instructions in more than 480 photographs. This is the definitive guide to creating and enjoying authentic curries from every corner of the Indian subcontinent, with 480 fabulous photographs to guarantee success. All you need to know about making curry, including how to use key ingredients, such as herbs, spices and aromatics, and how to make curry powders and pastes. An extensive introduction describes ingredients and equipment, including regional and cultural varieties from Kashmir, the Punjab, Gujarat, Goa and Bengal. Recipes include meat, poultry, fish and vegetarian curries, and rices, breads, pickles and chutneys. Dishes include such classics as Korma, Madras, Biryani and Dhansak, and unique specialities, such as Mughlai Chicken, Pork Balchao and Fragrant Lamb Curry. India has long been known as one of the great spice capitals of the world. This inspirational collection of over 115 recipes, chosen by Indian masterchef Mridula Baljekar, shows just how easy it is to make delicious and authentic curries at home. The book opens with a look at curry basics, and a directory of curry ingredients, fresh herbs, spices, curry pastes and powders. Here is something for everyone, from the Mughlai and tandoori dishes of north to the coconut milk and chili recipes of the south. This fully illustrated book, with simple-to-follow instructions, means making sensational hot and spicy Indian curries has never been so easy and so satisfying.