|
Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
 |
Flavour
(Hardcover)
Yotam Ottolenghi, Ixta Belfrage
2
|
R795
R691
Discovery Miles 6 910
Save R104 (13%)
|
Ships in 5 - 10 working days
|
|
Flavour-forward, vegetable-based recipes are at the heart of Yotam
Ottolenghi’s food.
In this stunning new cookbook Yotam and co-writer Ixta Belfrage break
down the three factors that create flavour and offer innovative
vegetable dishes that deliver brand-new ingredient combinations to
excite and inspire.
Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort
high-impact dishes, and standout meals for the relaxed cook. Packed
with signature colourful photography, FLAVOUR not only inspires us with
what to cook, but how flavour is dialled up and why it works.
The book is broken down into three parts, which reveal how to tap into
the potential of ordinary vegetables to create extraordinary food:
Process explains cooking methods that elevate veg to great heights;
Pairing identifies four basic pairings that are fundamental to great
flavour;
Produce offers impactful vegetables that do the work for you.
With surefire hits, such as Aubergine Dumplings alla Parmigiana,
Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy
Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering
photographs of nearly every one of the more than 100 recipes,
Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable
cooking that Ottolenghi fans and vegetable lovers everywhere have been
craving.
30 plants may sound a lot, but in Hugh's expert hands it has never been
simpler to meet your health goals.
Delicious meals can also be full of easy wins to perfect your plant
intake, and pioneering gut-health guru Tim Spector explains why Hugh is
bang on target to deliver the goods. By racking up the plant power and
acing 30 plants a week, you'll feel great, have renewed energy and
reset your microbiome.
In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish
Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you
how to get many more plants on your plate no matter how many you're
cooking for, with people-pleasing plant-only dishes at the fore, as
well as some humdingers with a little well-chosen meat or fish along
for the ride. Plants is not only fruit and veg but much more besides -
including nuts, seeds, pulses, grains, herbs, spices, chocolate and
even coffee.
Recipes include:
· Shroomami stoup
· Sichuan aubergine with tofu and black beans
· Caponata with chickpeas and apricots
· Tomato and saffron baked rice
· Steak, charred lettuce and spring onion salsa
· Roast ratatouille mackerel fillets
· Very berry ripple fro-yo
... and many more!
With plant ingredients numbered by chapter, and helpful tips, tricks
and swaps, it's easy to keep a count and rack up your weekly plant
score. With Hugh to show you the way, you'll soon be nailing your 30
plants and more, week after week.
More than one hundred delicious, nutritious recipes to free you from the diet cycle and help you lose weight for good from Michael Greger, MD, the author of the New York Times bestseller How Not to Die.
Michael Greger brings you truly delicious, nutritious, healthy dishes that will free you from 'dieting' forever. With over one hundred recipes, this gorgeous full-colour cookbook puts into practice the twenty-one weight-loss accelerators identified in the bestselling How Not to Diet. From Grain-Stuffed Peppers with Cheesy Tomato Sauce to Crust-Free Pumpkin Pie and Black Forest Chia Pudding, this is the smart way to put an end to counting calories, gimmicky quick-fix diets and expensive diet programmes.
The How Not to Diet Cookbook is for anyone looking to improve their quality of life – whether you want to lose weight or not. The plant-based recipes all incorporate everyday ingredients and easily available herbs and spices that have been scientifically proven to have a positive effect on health.
All recipes in this cookbook have been fully anglicized.
This book is for both vegetarians and meat eaters, people who
decide to eat a few meatless meals each week, those who have
decided to eat vegetarian but need help, parents whose children
decide to eat vegetarian, and entertainers who are expecting
vegetarian guests. Revised Edition with over 100 NEW RECIPES.
Who wouldn't want a scrumptious, healthy, all-veggie meal that's
ready to eat as soon as you walk in the door? In today's
hustle-and-bustle world, it can be difficult to find the time to
create meatless dishes that don't take hours to prepare. But with
this cookbook, you'll find simple, satisfying recipes for hundreds
of meals, including: Spicy Seitan Buffalo Strips Vegan Spinach and
Artichoke Dip Citrusy Beets Slow-Roasted Garlic and Tomato Sauce
Peanut Butter Cake Complete with an array of vegan options and
substitutions, this versatile cookbook has everything you need to
create healthy, delicious meals--without spending the day in the
kitchen!
|
|