Celebrate the joy of community and friendship with 101 flavourful recipes

In for Dinner will give you the confidence to cook a Sexy Cacio e Pepe for your friends, bake moreish PBJ Blondies for your partner’s birthday, or make a Casual Chilli for your family on a weeknight, because in reality, that is a chill thing to do, if you know how.

Split across Breakfast, Lunch, Dinner and Cakies, discover recipes such as:
- Summer Holiday Bean Salad
- Comté, Spring Onions and Sesame Scones
- Mezze Feast with Falafel, Sumac Onion Slaw and Flatbreads
- Harissa Honey Roasted Carrots, Tahini Yoghurt, Roasted Sesame Seeds
- Citrus Mackerel Spaghetti with Pangrattato
- White Chocolate Burnt Caramel Cookies
- Crispy Chickpea Caesar Salad

These delightful recipes inspired by communal living are sure to join your weekly rotation, inspiring you to stay In for Dinner

Looking for exciting vegan food when you are out and about? Put flavour back into your lunch box with delicious, healthy meals that you can take anywhere. With a focus on easy and affordable vegan lunch ideas, Vegan on the Go packs 100 vegan recipes into its pages, including plant based snacks and sandwiches, soup recipes, salad recipes, dessert recipes, and more. Whip up portable, quick meals including vegan pizza, polenta parcels, sweet potato burgers, courgetti salad, and tofu sushi. Vegan on the Go tells you exactly how long you need to prepare and cook each lunchbox recipe, with mouth-watering photographs of every dish to whet your appetite. Discover top tips on which ingredients to stock up on, and how to store and transport your vegan lunches to ensure they taste fresh and flavoursome every time.

India offers one of the world's most popular and distinctive vegetarian cuisines. From the lush, palm-fringed coasts of Kerala in the south to the vibrant mustard fields of the snow-capped mountains of the north, you'll find dishes ranging from simple, tasty snacks and starters to rich, spice-infused main meals and desserts. This colourful cookbook transports you through India's regional diversity, featuring classic recipes ranging from pilau's and dhals to chutneys and flat breads, and providing the ultimate taste of a world-famous vegetarian style of cooking. Among the 80 mouthwatering vegetarian recipes are diverse dishes from the different regions of India. Travel to the north-east to try Punjabi Royal Corn Curry or Duck Eggs and Cauliflower; sample Clove-infused Aubergines from the heartland or venture west to savour a Saffron-scented Yogurt. With clear instruction and beautifully illustrated with over 430 vibrant colour photographs, this sumptuous book will entice everyone with a passion for Indian cuisine. It is a fabulous vegetarian recipe collection that offers contrasting dishes from distinctive regions of India. You can sample the fruit and nut dishes of the mountainous north, the delicately spiced rice pudding and panchforon-enriched dishes of Bengal, and the coconut-rich Black-eyed Beans in Coconut and Tamarind Sauce of the west. You end your travels in the fragrant south where spice plantations abound and the refreshing dishes on offer include Pineapple Salad, Cauliflower Braised with Roasted Chilli and Fenugreek, and Mangoes in Coconut Cream. An authoritative introduction unites the multistranded culinary culture of India, and describes the most typical ingredients and how to prepare them. It is beautifully photographed with over 430 stunning images, and featuring nutritional breakdowns for each recipe.

One of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food. Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients - such as miso, tofu and seaweed - that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.. Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography from Polly Webster. Also in the series: India, Mexico and Italy

'Josh Katz cooks in technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.' - Jay Rayner Eating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish sweet and sour dressings. Taking inspiration from his travels, from London to North Africa and through to the Middle East, Josh's flavour combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don't compromise on flavour.

Beans are easy to grow, easy to cook, delicious, nourishing and beneficial for us and the planet. Growing your own beans not only helps you build healthy soil in your garden, it also provides you with a nutrient-rich diet. Beans can play a role in reducing the risk of obesity, diabetes, heart disease and cancer - they are good sources of protein, fibre, folate, iron and potassium - and they can reduce your carbon footprint and food miles as well! This fascinating book brings together Susan Young's 10 years of experimentation with multiple varieties of beans. She clearly explains how to sow, grow, harvest, dry, store and cook them, and shares her six 'must grow' varieties. Go on a tasty culinary journey around the world and discover a range of colourful and historic beans, from the pink 'Fagiolo di Lamon' of Italy to the black and white 'Bosnian Pole' bean. Learn which varieties are best for eating fresh from the pod and those that are best for drying and storing for later use. Beans offer year-round nutritious meals, and dried beans can be the star of the show with their fabulous diversity of flavours, colours and textures.

A student cookbook with a difference, The Hungry Student Vegetarian not only gives more than 200 quick and cheap meat-free recipes that are so tasty, even hardened carnivores will keep turning up for dinner. There are also indispensable tips on budgeting, lunchbox ideas, healthy eating and how to get creative with leftovers. With chapters dedicated to Bring on Brekky, Comfort Food, Roasted and Baked, Made in a Flash and All the Carbs, there are opportunities for impromptu parties, end of the month budget creations and comfort foods for one. All the recipes in this book are balanced for a healthy vegetarian diet, and they each have an affordability stamp to help with budgeting as well as detailed instructions to make them accessible to even the most novice cook. Forget the textbooks, this is the only book you'll ever need to get through your first year!

Joshua Ploeg was once the singer for such bands as Lords of Lightspeed, Behead the Prophet, and the Mulkiteo Faeries. Limpwrist even wrote a tribute song to him as a gay punk pioneer ("Ode"). Now he is a touring vegan chef employing the same skills and enginuity that he learned from punk. Among the many recipes in his new cookbook you will find: Spicy Strawberry Applesauce in Pastry Cups with Sweet and Salty Candied Hazelnuts, Roasted Garlic and Red Bean Pate with Herb Sauce and Mushroom Crackers, Fried Veggie Cakes with Sambuca Sauce and Fig Relish, Straw Mushroom and Black Sesame Rolls with Spicy Mustard Sauce and Sweet Black Vinegar-Soy Sauce, Curried Veggie "Chkn" Dumplings with Orange-Tomato Chutney and Wasabi Cream Sauce, Deep Fried Breaded Shish Kabobs with Pomegranate Sauce and Creamy Dill-Garlic Dressing, Cherry Wontons with Plum Brandy Sauce and Yam "Ice Cream," and Red Wine Sorbet with Chocolate Crostini, Berries in Liqueur and Chocolate Balsamic Reduction.

The Green Lunch Box is packed with delicious, healthy, plant-based lunches to help you save the planet in your lunch break. Making your own lunch just a few times a week saves money, packaging and precious time. Discover simple, short recipes for hot boxes, soups, salads, wraps and snacks that make the most of your everyday fresh and store cupboard ingredients. Learn to love your leftovers, master the art of batch cooking and discover ingenious sustainable ways to pack (and eat) your lunch. Features sixty beautifully illustrated recipes, including: Smashed beets and rainbow salad with hazelnut dukkha, Burrito box with charred sweetcorn, avocado, habanero peppers and lime salsa, Black lentil, almond and coconut dahl with crispy cumin cauliflower, Courgette, carrot, apple and lime slaw with toasted pumpkin seeds, Spicy parsnip soup with crispy harissa chickpeas, Peanut butter, lime, chilli and rocket bagel, Mushroom, white bean, miso and leek parcels

A fresh approach to cooking with one of our most versatile, nutritious, and inexpensive pantry staples-beans! Beans are a "superfood" and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they're easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!). The cookbook uses popular and widely available beans, pulses, and lentils, and includes forty simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you're stocked up on dried or canned beans, there's plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple. Recipes include: Pinto Bean Enchiladas with Zucchini and Spinach Turkey and White Bean Chili Split Pea Soup with Bacon, Lemon, and Fresh Herbs Huevos Rancheros Sandwiches Butter Bean and Walnut Dip Vietnamese Black Bean Sticky Rice Vegan Black-Eyed Pea Jambalaya Red Lentil Stew with Dried Apricots Cauliflower and Lima Bean Gratin Dried Cherry Pilaf with Chickpeas and Pistachios Bean Bourguignon (with or without beef) Coconut Curry Split Pea Dal

How does Isa Chandra Moskowitz make flavourful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It's easy! In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a breeze. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Kale, Bistro Beet Burgers, and Summer Seitan Saute with Coriander and Lime illustrate how simple and satisfying meat-free food can be. The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa's unfussy recipes and quirky commentary will make everyone's time in the kitchen fun and productive.

Finally, a professionally trained chef to lead us on a journey to eat more plants in a most delicious and joyful way. I'm not fully vegan yet, but Chef Bai has really helped me see it is very possible. So buy the book, it will fast become a favorite! - Amazon Customer, 5-Star Review 70 Amazing Recipes to Kick-Start Your Plant-Based Journey. With the guidance of professional plant-based chef Bailey Ruskus, adopting a whole-food, plant-based lifestyle is full of fun and flavor. Learn to make easy, nutrient-dense dishes you'll want again and again, while inviting purpose and intention into every meal. Consider this collection a gateway into the colorful and delicious plant kingdom. Each recipe is designed to teach core culinary techniques, so you can become confident and creative in the kitchen. Comforting classics--think pizza, falafel, tacos and curry--get a vibrant vegan makeover, ensuring tasty alternatives for any craving. Savor Spaghetti Alfredo in an indulgent sauce that won't weigh you down; experience better-than-takeout Miso-Mushroom Ramen, low in sodium but big on umami; or dig into a chocolate-studded oatmeal cookie, packed with good-for-you ingredients. Fridge staples are made healthier and cheaper with essentials like Not Your Mama's Salted Butter, Herbed Creamy Feta and Cashew-Hemp Milk. To encourage holistic healing from the inside out, most of Bailey's recipes are gluten-free and all are free of refined sugars. Whether it's a quick garden bowl or slow-simmered chili, these dishes are fuss-free and seriously nourishing. Let Bailey lead the way as you embrace Earth's abundance, cook consciously and feel better than ever. *70 Recipes & 70 Full-Page Photographs*

Delicious vegetarian and vegan batch cook recipes for busy people. The phenomenal rise in the popularity of veganism, plant-based meals and flexitarian diets means that more of us are regularly choosing to cook meat-free dishes. Concerns about waste and budgets have ensured that making conscious decisions about using leftovers and root-to-shoot eating is becoming mainstream. But as traditional batch cook recipes often lean towards meat-based meals, finding brilliant vegetarian and vegan ideas can be tricky. That's where The Green Batch Cook Book comes in, harnessing the vibrant fresh flavours of fruit and vegetables in an innovative and breezy collection of 70 meat-free recipes. Start your day with beautiful breakfasts - Sweet Potato, Pepper and Feta Frittata, No-knead Marmite and Cheese Loaf, Rose-pink Rhubarb and Vanilla Custard Pancakes - or simply bake a batch of Brown Sugar Rusks and Cranberry to eat on the run. Lazy make-ahead lunch recipes include Garlicky Mushroom and Chestnut Sausage Rolls, Edamame and Spring Green Pot Stickers and a simple but irresistible Broccoli, Lemon and Almond Salad. Feeding a crowd? Check out the family-friendly big batch chapter with tempting recipes for Mushroom, Broccoli and Walnut Lasagne, Summer Veg Patch Risotto or Sticky Aubergine Bao Buns with Smacked Cucumber. And if it's sweets or treats you're after, you'll love the ridiculously easy Cornflake Florentines, Blood Orange Upside-down Cake, tangy Lemon and Elderflower Slices or the wild Jumbleberry Sorbet. Praise for The Batch Cook Book: 'Redefines the concept of batch cooking' Stuart Heritage, Guardian 'Batch made in heaven' Daily Express 'Mouth-watering new recipes and hints and tips for the best batch and meal prep techniques' Eat Your Books 'You won't be disappointed with these winter warmers' Huffington Post

Simply in Season serves up more than three hundred recipes organized by season, along with a popular and expanded fruit and vegetable guide. This 10th anniversary edition transforms a beloved cookbook with recipes and stories linking food and faith into a visual masterpiece with colorful photographs to help cooks--novice to seasoned--learn how to prepare local and seasonal produce.

Part of the World Community Cookbook series published in cooperation with Mennonite Central Committee. Proceeds help support this worldwide ministry of relief, development, and peace. Royalties from the sale of these books go to nourish people around the world.

What's new in the 10th anniversary edition:

Colorful photographs of seasonal dishes

Expanded fruit and vegetable guide with storage, preparation, and serving suggestions

Labels on gluten-free and vegetarian recipes

Seasonal menus to guide meal planning

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables. If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli. Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!

At last, vegetarian and vegan food Bikers' style! In this brand-new collection of down-to-earth yet satisfying meat-free dishes, Si and Dave have gathered together their most hearty and warming comfort food ... that just happen to be vegetarian! Triple tested, with maximum taste and minimum fuss, these recipes are simply epic.

Si and Dave have been on a mission. They've travelled the world to discover the very best meat-free recipes that shake off the dull and add the delicious. There's no meaty sacrifice here, just fantastic food.

From the ultimate veggie curries to the perfect crowd-pleasing tray bakes, satisfying soups, pastas and pies to a veggie twist on burgers, barbecues and a banging breakfast brunch, The Hairy Bikers' Veggie Feasts is bursting with meat-free delights you'll turn to time and time again, all made with ingredients that can be bought easily and won't cost the earth.

With savoury favourites like Chilli Bean Bake and Indian Shepherd's Pie, snacks including Pickled Onion Bhajis and Cheese and Marmite Scones, and sweet treats like Jammy Dodgers and the ultimate Chocolate Brownies, this new cookbook will be your meat-free bible.

Si and Dave have made it even easier - and more delicious - to eat meat free. These recipes are a real turnip for the books ... so get cooking and enjoy.

When you're eating for two, you need to eat well.

There's no question that a vegetarian or vegan diet is just as nutritionally sound during pregnancy as one that includes animal protein. In fact, vegetarian nutrition offers pregnant women valuable health benefits that you simply won't find in a nonvegetarian diet, such as higher levels of folic acid, lower cholesterol, and an abundant variety of essential minerals, vitamins, and nutrients. Whether you are already vegetarian or you simply want to reduce the amount of meat in your diet, making the right dietary choices to support you and your baby is the key to a safe, healthy pregnancy.

Fulfilling every nutritional guideline recommended by the American College of Obstetrics and Gynecology, Your Vegetarian Pregnancy is the first authoritative guide to maintaining a healthy plant-based diet before, during, and after the birth of your child. Combining complete obstetrical information with sound nutritional guidance, this guide will educate you about:

Basic pregnancy issues, such as fetal development, changes within your body, and preparation for labor and delivery.

What to expect each month, and how to cope with the unexpected.

Key nutrients for your baby and you, with suggestions on how to obtain these through diet, vitamins, and supplements.

The myriad benefits to eating vegetarian during pregnancy, in an entire chapter comparing vegetarian and nonvegetarian nutrition.

With this unique and accessible handbook, you can be confident that your vegetarian pregnancy will be wonderfully beneficial for both you and your baby.

Nourishing and self-care recipes to boost your energy, help you sleep and lift your mood.

So many of us go about our busy lives without eating wholesome food. Yet without giving our body what it truly needs to fuel us through the day (and night), we get ill, feel low and have trouble sleeping. In this beautiful book, Gemma Ogston introduces us to eating as the ultimate chef, and her journey to becoming a mother and business owner, each recipe has been crafted to be nurturing to your body – and mind.

With over 60 delicious recipes including fiery bean stew for the days we feel under the weather, calming miso pasta to give your gut flora a super boost and indulgent chocolate pud because YOU deserve it, The Self-Care Cookbook is for anyone who needs some extra TLC.

Nobu's restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety.
Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques--from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.--to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.

WINNER OF THE OBSERVER FOOD MONTHLY BEST NEW COOKBOOK AWARD THE SUNDAY TIMES BESTSELLING COOKBOOK The Daily Mail Best Cookbooks of the Year 2022 The Independent 10 Best Cookbooks of 2022 ____________________________ No fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook Challenge Nistisima means fasting food - food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan. In this book, Georgina draws on the history and culture around nistisimo cooking in the Mediterranean, Middle East and Eastern Europe to share the simple, nutritious and flavour-packed recipes at the heart of the practice, including: * Salatet malfouf cabbage slaw * Briam ('Greek ratatouille') * Pumpkin, raisin and harissa pie * Kibbet el raheb, 'monks' soup' * Jewelled lentil moutzentra * Rizogalo rose rice pudding with roasted strawberries * Moustokouloura spiced grape, honey and chocolate biscuits Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition - all bursting with flavour and all surprisingly vegan. _____________________________ 'Mouthwatering recipes and beautiful storytelling - I want a seat at Georgie's table.' JAMIE OLIVER

A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on Fire Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals--a technique called rescoldo--then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans--this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began--the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match--melted cheese, toasted hazelnuts, Campari granita--to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.