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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
This title presents a collection of tasty ideas in two step-by-step
cookbooks. It includes two essential volumes that contains
delicious recipes and a visual directory for identifying, preparing
and cooking salad ingredients and vegetables. It includes ideas for
hot and cold lunches, suppers, picnics, family meals and
entertaining, with advice on seasonal availability, and buying and
storing each ingredient. Over 1360 photographs illustrate 300
recipes, with step-by-step pictures to guarantee perfect results
every time, and a beautiful photograph of each finished dish. It
features onions and leeks, shoots and stems, roots, greens, beans
and peas, seeds, squashes, fruit, leaves and mushrooms. Includes
all the classic dishes, such as Greek Salad, Waldorf Salad, French
Onion Soup, Potato Dauphinois, Borscht, Stuffed Mushrooms, and
Fresh Fruit Salad. These two classic books offer a complete guide
to making salads and cooking with vegetables. "The Salad Book"
shows there is much more to a salad than a handful of lettuce
leaves and a few tomatoes. There is a salad for every season and
every occasion, from a simple Carrot and Orange Salad to the
extravagant San Francisco Salad. The World Encyclopedia of
Vegetables combines a complete illustrated guide to vegetables with
a compendium of delicious recipes, such as Spinach Ravioli and
Squash Risotto. Together, the books provide a one-stop box set,
with everything you need to create perfect salads and vegetable
dishes all year round.
This title features over 140 imaginative recipes shown step by step
with more than 170 stunning photographs. It is an irresistible
collection of gourmet vegetarian recipes for easy entertaining:
from informed gatherings to sophisticated dinner parties. It
features ideas for elegant soups and starters, spectacular main
courses, tempting side dishes, refreshing salads and satisfying
breads. You can devise a menu of global dishes or focus on one
cuisine such as Thai, Lebanese, Italian or French. You can discover
the wonderful variety of vegetarian ingredients with tips on how to
prepare them creatively. This beautifully illustrated cookery book
is packed with inspiring dishes that will impress your family and
friends and give you an opportunity to show off your culinary
skills. Many of the recipes can be prepared in advance and simply
reheated when required, leaving the cook more time to spend with
guests. With dishes from around the world you can create an
international feast of flavours, from Borscht and Thai Tempeh Cakes
with Sweet Dipping Sauce to Champagne Risotto and Spanakopitta.
Featuring more than 140 gourmet recipes presented in an
easy-to-follow format, this is the ideal book for any cook wishing
to expand their repertoire.
Indulgent and show-stopping, Vegan Cakes is the place where traditional baking rules are thrown out of the window, proving that you don't need dairy and eggs to create baking wonders. From a Pink Vanilla Dream Cake and Sherry Berry Trifle, to Rose and Ginger Cheesecake and Black Sesame Banana Bread, this book is for the new vegan on the block. The vegan who wants to eat cake, indulge, feast and feel GOOD about it. With delectable step-by-step recipes and enticing photos, along with guidance on vegan icing and decorations, this is the foolproof baking guide to creating decadent treats for every occasion. In the words of JAY-Z: 'Marie Antionette, baby, let 'em eat cake'.
One of the best-kept secrets of Japanese cuisine is a range of side
dishes known as tsukemono ( , ). The word, pronounced
'tskay-moh-noh,' means 'something that has been steeped or
marinated' (tsuke-steeped; mono-things). Although tsukemono are
usually made from vegetables, some fruits, flowers, and a few
rhizomes are also preserved this way; it is, therefore, more
accurate to characterize them as 'pickled foods.' Their preparation
makes use of one or more conservation techniques, involving
ingredients such as salt, sugar, vinegar, alcohol, and herbs, in
combination with methods including dehydration, marinating in salt
and acidic liquids, fermentation, and curing. The process of making
tsukemono amounts to more than just a simple way of preserving
otherwise perishable fresh produce. Apart from its nutritional
value, the dish stimulates the appetite, provides delicious taste
sensations, and improves digestion, all while remaining an elegant
study in simplicity and esthetic presentation. This book goes well
beyond explaining the secrets of making crisp tsukemono. The
authors discuss the cultural history and traditions associated with
these pickled foods; provide recipes and outline techniques for
preparing them at home with local ingredients; describe the
healthful benefits and basic nutritional value to be found in the
various types of pickles; and show how easy it is to serve them on
a daily basis to stimulate the appetite or as condiments to
accompany vegetable, fish, and meat dishes. The goal is to
encourage the readers of this book to join us in a small culinary
adventure that will allow us to expand and diversify our
consumption of plant-based foods, which are so vital to our overall
well-being. And along the way, there may be a few surprises.
Buddha Bowls are the plant-based, perfectly balanced, fun way to eat. They follow a very simple formula: Grain + Green + Protein (+ Zen) And are tasty, nourishing and easy to make. The new 'meat and two veg' dinner, Buddha Bowls ensure you get all the nutrients you need with no-fuss and no need for meat protein.
Lunch Bowls are perfect for work lunch, Recovery Bowls offer comfort and refreshment after a workout, Quicker-than-a-takeaway Bowls offer deconstructed take-away favourites made healthy, Evening Bowls offer comfort and cosiness for an evening meal, and Dinner Party Bowls are ideal for sharing with friends.
Learn how to build a perfectly balanced bowl and customize it with a host of fresh ingredients, dressings, toppings and sauces. Plant-based eating has never been so simple.
Balancing your diet by consuming animal protein is straightforward
- a chicken breast, fillet of salmon or lamb chop are nearly pure
protein - but there is very little that offers the vegetarian,
vegan - or flexitarian - that ease. In Plant Power, Annie Bell
shows you how to source plant proteins from high-quality unrefined
whole foods. She explains which foods contain protein and the
simplest and most delicious ways to include a broad range in your
diet to ensure that you optimise your protein consumption with no
need for expensive supplements or 'fake' meats. Recipes include
Three Seed Porridge with Berries for breakfast, Spicy Lentil Baked
Eggs for a power brunch, a nourishing Spring Root and Farro Salad
for lunch on the go and Halloumi and Pine Nut Burgers for a
satisfying supper. With comfort food like Spaghetti Carbonara and
bowls of energy such as Cauliflower Dhal with Coco-Lime Yogurt,
Annie shows that good nutrition and good food should always go hand
in hand.
Vegetarian cooking has never looked so good with more than 90 fresh
and exciting recipes to add to your repertoire. Australian Women's
Weeklyshows you how to get the most of everyday vegetarian cooking
to maximise your flavours and enjoy something new. Enjoy
beautifully photographed recipes from all over the world - from
India and Japan, to Italy and Mexico - and for all kinds of
vegetarian diet including lacto-vegetarian, ovo-vegetarian and
vegan. Australian Women's Weeklyis one of the most popular and
reliable sources of recipes for its vast readership in Australia,
New Zealand, and beyond - this recipe series taps into Australia's
healthy and vibrant food culture, centred on simplicity, great
produce, and multicultural living.
Gourmet restaurateur and vegan food expert Miyoko Schinner shares
her secrets for making homemade nondairy cheeses that retain all
the complexity and sharpness of their dairy counterparts while
incorporating
nutritious nuts and plant-based milks. Miyoko shows how to tease
artisan flavors out of unique combinations of ingredients, such as
rejuvelac and nondairy yogurt, with minimal effort. The process of
culturing and aging the ingredients produces delectable vegan
cheeses with a range of consistencies from soft and creamy to
firm.
For readers who want to whip up something quick, Miyoko
provides
recipes for almost-instant ricotta and sliceable cheeses, and a
variety of tangy dairy substitutes, such as vegan sour cream, cr me
fra che, and yogurt. For suggestions on how to incorporate vegan
artisan cheeses into favorite recipes, Miyoko offers up delectable
appetizers, entr es, and desserts, from caprese salad and classic
mac and cheese to eggplant parmesan and San Fran cheesecake.
The official Demeter Cookbook presents over 200 recipes, developed
and collected by Swiss chef Hermann Spindler, for sauces, soups,
hors d'oeuvres, salads, main dishes, puddings and desserts. It also
features special recipes for casseroles and gratins, vegetables,
quark (curd cheese) dishes, grain dishes, doughs, savoury and sweet
pastries, muesli and drinks - interspersed with informative
commentary on the value of spices. Since its foundation by Rudolf
Steiner in 1924, the international biodynamic agricultural movement
has produced high-quality, 'premium organic' food that is
increasingly sought after and respected for its flavour, quality
and nutritional value. The Demeter brand certifies that the product
concerned has been grown and processed using verified biodynamic
methods. Hermann Spindler has been head chef at the Lukas Klinik
for many years, where his kitchen has gained an outstanding
reputation. Alongside food preparation methods that conserve
nutritional value, imaginative presentation of dishes and freshly
prepared meals, the special nature of the Lukas cuisine is based on
the careful selection of Demeter foods, local sourcing where
possible, and seasonal use of ingredients. A selection of
Spindler's delicious lacto-vegetarian, wholefood recipes - based on
the core principles of anthroposophic nutrition - are collected
here in an easy-to-use presentation.
Discover wholesome, sustainable and plant-based dishes in this
essential cookbook, perfect for anyone taking on Veganuary this
year! 'Hearty, healthy, flavour-packed dishes' MAIL ON SUNDAY 'A
uniquely sustainable and delicious approach to modern plant-based
cooking' VOGUE _________ Have you ever wondered how to make your
diet truly eco-conscious? In this beautiful plant-based cookbook,
over 130 creative, delicious, planet-friendly recipes put
vegetables at the very centre of the table. Embracing
often-discarded parts such as leaves, stalks, tops, flowers, seeds
and even peelings, this is cooking at its most sustainable. In The
Whole Vegetable, Sophie Gordon shows us how to: - Cook with every
part of every vegetable - Reduce waste in your cooking - Reinvent
your leftovers - Eat with the seasons From Cauliflower Carbonara,
Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast
Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns,
The Whole Vegetable is packed with thoughtful recipes for every
season. Most of all, it will ensure that nothing in your kitchen
goes to waste. _________ 'Creative, delicious, planet-friendly
recipes . . . Teaches you how to put those often discarded parts of
fruit and veg to good (and tasty) use' Women's Health 'The Whole
Vegetable heroes plant-based cookery, with recipes that also help
reduce food waste in the kitchen and improve sustainable living. A
worthwhile read' Good Housekeeping
Greek cooking offers a dazzling array of greens, beans, and other
vegetables-a vibrant, flavorful table that celebrates the seasons
and regional specialties like none other.
In this authoritative, exuberant cookbook, renowned culinary expert
Diane Kochilas shares recipes for cold and warm mezes, salads,
pasta and grains, stews and one-pot dishes, baked vegetable and
bean specialties, stuffed vegetables, soup, savory pies and basic
breads, and dishes that feature eggs and greek yogurt.
Heart-Healthy classic dishes, regional favorites, and inspired
innovations, "The Greek Vegetarian" pays tribute to one of the
world's most venerable and healthful cuisines that play a major
component in the popular "Mediterranean Diet."
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