Eat Wisely and Well

The teachings of yoga advocate a vegetarian diet, with special emphasis on foods that bring peace to body, mind, and spirit. The Yoga Cookbook contains more than 170 recipes prepared under the guidance of the world-renowned Sivananda Yoga Vedanta Centers. Illustrated with more than sixty beautiful color photographs, these delicious, easy-to-prepare recipes have an international flavor. Begin the day with Citrus Slices with Pomegranate Seeds and Carrot and Molasses Muffins. Savor Vegetable Ragout over brown rice, and still have room for a square of Gingerbread with Orange Butter Frosting. Serve Cinnamon Beans along with Herbed Polenta with Corn for an Italian-inspired feast. Treat yourself and those you love to Raisin Nut Balls, Banana-Nut Tart, or Chocolate Truffles. All are prepared with wholesome ingredients that increase vitality, energy, health, and joy.

Containing wheat-free recipes, guidance for vegans, and advice on buying, storing, and preparing the basic ingredients used in yogic cooking, and with special sections on feasts and fasts, The Yoga Cookbook brings this soul-satisfying, healing diet to experienced yoga students and beginners alike.

The Dinner Party is the ultimate guide to sophisticated home entertaining from fine dining chef Martin Benn, featuring nine expert menus for memorable feasts from relaxed gatherings to glamorous celebrations.  Martin Benn (Sepia, Society) is one of Australia’s most accomplished chefs, but his passion is hosting impressive meals at home with his wife and creative collaborator Vicki Wild. In this beautifully photographed and designed cookbook, Benn applies a lifetime of culinary knowledge and technique to the Saturday night soiree, offering over 70 recipes for showstopping starters, memorable main courses, stunning sides and dazzling desserts.  Discover how elements can be prepared in advance – from sauces to stocks, cocktails, wine matches and music playlists – to make hosting a breeze, with detailed menus such as Family Knows Best, The Italians Are Coming and Fancy Schmancy.  Dress up, casual: anything goes! The Dinner Party: A Chef's Guide To Home Entertaining will help you create a night to remember. 

How do you capture the vibrant flavour of freshly-picked seasonal fruit and vegetables to enjoy all year round? Peach and mulberry compote served over ice cream. Green tomato chutney with cheese. Fennel confit to pair with risotto. A chilled glass of strawberry gin fizz. Do Preserve features over 80 recipes that transform everyday dishes into memorable, flavour-filled meals. With expert advice and inventive recipe ideas from a trio of cooks, you'll soon learn: - Basic principles and methods of preserving - Essential equipment and ingredients - Guidance on the different preserving agents: sugar, vinegar, alcohol, oil and salt Written for home cooks of all skill levels, Do Preserve makes it easy to turn fresh produce into delightful preserves to enjoy, share and gift.

From Michael Greger, M.D., the author of the New York Times bestseller How Not to Die, comes a full-color, fully illustrated cookbook that shares the science of long-term weight-loss success.

Greger offers readers delicious yet healthy options that allow them to ditch the idea of 'dieting' altogether. As outlined in his book How Not to Diet, Greger believes that identifying the twenty-one weight-loss accelerators in our bodies and incorporating new, cutting-edge medical discoveries are integral in putting an end to the all-consuming activity of counting calories and getting involved in expensive juice cleanses and Weight Watchers schemes.

The How Not to Diet Cookbook is a revolutionary addition to the cookbook industry: incredibly effective and designed for everyone looking to make changes to their dietary habits to improve their quality of life.

All recipes in this cookbook have been fully anglicized.

Namaste: a respectful greeting frequently used at the end of a yoga session; "I bow to the divine in you" Nom-aste: a respectful prayer of thanks for delicious, nutritious and just plain yummy food Looking after our well-being and eating tasty, nourishing food go hand in hand. This beautifully illustrated book celebrates mindful cooking and eating, teaching you how to bring the principles of yoga and mindfulness into your kitchen. From ahimsa (non-violence) and Ayurveda (food as medicine) to the art of making your own bread, you'll learn how to give your body what it really needs in order to flourish, and how to nurture a healthy, positive attitude toward food. The 60 wholesome, plant-based recipes inside will add vitality to your daily life and leave you filled with good food and gratitude.

Hot Dinners Best Cookbooks of 2022 "A gorgeous book, alive with colour and flavour, a dizzying marriage of Thai flavours and techniques with British ingredients. John Chantarasak demystifies and encourages, making his electrifying dishes accessible to all. Love it." - Marina O'Loughlin, The Sunday Times Food Critic "An innovative and beautiful book full of mouth watering recipes. The best introduction to cooking Thai food at home from my favourite new chef." - Jessie Ware "John is a talented chef, with a natural ability to produce thoughtful, delicious Thai food, and... has made a real contribution to the Thai food scene in the UK and beyond. So it's no surprise to open this book and find it full of insight and winning recipes - have it in your kitchen, you won't be disappointed!" - Andy Oliver, Chef Patron, Som Saa Kin Thai translates as 'Eat Thai' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics. Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites - from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham). As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours.

This title helps you discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes. It explores the geography, climate and history of the country, and offers a fascinating insight into Belgium's culinary customs. It provides a comprehensive guide to the ingredients of the region, including Belgian endive, asparagus, mussels, charcuterie, chocolate, beer, spices and condiments. It features soups, appetizers and vegetable sides, fish, meat and poultry as well as desserts and bakes, and including all the classics, such as Cream of Endive Soup, Beef Stew with Beer and Chocolate Mousse. It includes 300 beautiful and evocative photographs, and complete nutritional information for every recipe. Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine with comfort food and substantial portions. In this beautiful book, Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine. The collection of recipes evokes the glorious tastes and textures of Belgian cooking, with dishes that range from fine soups and appetizers, to succulent meat and poultry dishes, wild game, delicate fish and shellfish, divine desserts and a tempting selection of cakes and bakes. Try Ghent-style Chicken Stew, Braised Partridge with Cabbage or Steak with Fries as a main course, for example, followed by Fresh Plum Tart, or Sugar Cookies.

This inspirational guide is bursting with invaluable know-how on Scotland's wild harvest, covering what, where, when and how you can use your bounty in sustainable ways - from the most useful and widespread of species to the less well-known, and from leaves and berries to saps, seeds, seaweeds, mosses and wood. Learn how to begin or extend a repertoire of wild foods and materials that can be used as dyes, remedies and around the home.

This book is an exploration of the value that the Mediterranean diet and lifestyle can bring to everyone, young and old. From its origins in Ancient Greece to the modern day understanding we now have of its benefits, this book joins the dots to show the power and benefits of the Mediterranean diet. A key focus of the book is to explain in accessible, easy-to-understand language the science which underpins the Mediterranean diet and its positive impact on heart health, longevity and protection from inflammation, heart disease, cancers, dementia and more. From polyphenols and macronutrients to the multitude of available ingredients and how to combine them builds to an understanding of way food is prepared, cooked and combined to maximise the positive effects. These topics and more are covered in a clear, concise and easily digestible format to suit any reader. The Real Mediterranean Diet also includes numerous recipes from leading chefs from around the globe who are advocates of the Mediterranean Diet, including US-based celebrity chefs Maria Loi and Amy Riolo, renowned Lebanese chef and television personality Joe Barza, Tokyo-based chef Yurie Honda, Chilean celebrity chef Pilar Rodriguez, Sereen Kurdi who is head chef to Her Majesty Queen Noor Al Hussein, and numerous others. Key Features & Benefits of the Book * Written by a practising doctor with experience in seeing patients benefit from his Mediterranean Diet advice. * Accessible to all - a coffee table book that avoids complicated and heavy medical and scientific language but doesn't shy away from a comprehensive exploration of the Mediterranean Diet. * A positive view on nutrition that is focussed on long-lasting benefits and lifestyle change, rather than Dare I Eat That (DIET). * Gives a detailed account of all aspects of the Mediterranean Diet and its benefits, from types of foods and ingredients to drilling down the science in a simple and accessible way revealing how to access its power. * Diverse range of recipes and insights from chefs from around the world demonstrates the Mediterranean Diet's global nature. * The first book to really explain the role of polyphenols and their ability to reduce inflammation through antioxidants. * Answers the questions like, "Which honey or olive oil should I buy, and why?", "Why do they dip bread and drizzle pasta with olive oil, apart from the taste?" and "Why are we encouraged to 'eat a rainbow'?"

The Italians have a secret . . .

There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime.

With a stunning cover design to celebrate its 10-year anniversary, The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s incredible black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.

A striking fusion of design and food, The Geometry of Pasta tells you everything you need to know about cooking and eating pasta like an Italian.

The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, Rene Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner. With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.

What is better than cooking with cast iron? Cooking with cast iron on an open fire, camp stove or grill is better! There's no such thing as spending too much time outdoors. The cravings you work up exerting all that energy in nature will be satisfied when you cook with The Campfire Cast Iron Cookbook, making for a healthy and delicious adventure. This guide to outdoor cooking over a campfire guarantees that the more time you spend outside, whether in the backyard or the backcountry, the better your meals will taste. Inside you'll find: - Over 100 recipes for all meals and all tastes - Chapters dedicated to breakfast, sides and starches, meat, seafood, vegetables, and desserts - An in-depth description and explanation of different types of cast iron cookware - A guide on how to set up your fire and cookware for the perfect outdoor cooking experience - Tips and tricks for cooking and clean-up, including how to properly care for your cooking fire and firepit From roughing it to van life and glamping, The Campfire Cast Iron Cookbook has your outdoor meal needs covered.

Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.

Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy - but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.

Celebrate one of life's simplest pleasures in Pasta et Al: The Many Shapes of a Family Tradition, a joyous cookbook featuring 60 classic recipes for handmade pasta. Alec Morris was taught how to cook fresh pasta by his nonna as a child, and now carries on the tradition every Sunday with his young sons, Aldo and Elio. The weekly family ritual became a successful blog, which grew into an international community drawn together by an irresistible blend of recipes served with a pinch of humour, plenty of heart, and some delightfully meddling little hands. Join Al, Al and El and discover how to make over 30 different pasta doughs and 42 different pasta shapes – long, short, big and flat, small and squishy, and filled – with step-by-step tutorials and a range of delicious recipes from green lasagne to spiralled cappellacci, showstopping agnolotti and the perfect carbonara. This vividly photographed, brilliantly written guide is a snapshot of love and loss, old traditions and new beginnings, and treasured Italian cooking. Pasta et Al will inspire new and seasoned pasta-makers alike to create memorable traditions of their own.