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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
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.
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.
This book features 50 inspired recipes from around the world, shown
in 150 photographs. It includes over 50 enticing vegetarian recipes
in a mixture of classic and contemporary food styles from Europe,
the Middle East, Africa, the Orient and the Americas. Each recipe
makes use of the freshest, tastiest and most colorful of vegetable
produce. From soups, savouries and starters, to light lunches and
suppers, main meals, salads, side dishes and breads - there is a
tempting recipe for every occasion. Tantalizing color photographs
make this book a visual treat, as well as an invaluable guide to
inspired vegetarian cooking. This book is packed with recipes for
all occasions, from dinner parties to midweek suppers, and for all
seasons, from summer salads to winter stews. In some dishes,
vegetables take the starring role, while others are based on cheese
and dairy products. In addition, mouth-watering recipes for
lentils, peas and beans, pasta and grains and the wonderfully
versatile tofu demonstrate that the tired old cliche that
vegetarian food is dull needs to be pensioned off once and for all.
Clear step-by-step instructions make cooking these tasty,
nutritious dishes simplicity itself, and the finished dishes are
all beautifully photographed. Whether you are a newcomer to
vegetarian cooking or a veteran veggie looking for inspiration, you
are sure to find the perfect choice here.
Fire up your cooking with sizzling meat-free dishes, shown here in
175 tempting photographs. This is a wonderful collection of 175
fiery and spicy recipes from the world's spice-loving countries,
with recipes from India, Thailand, Mexico, Africa and the Middle
East. Recipes are based on favourite spices such as chillies,
mustard, saffron and coriander, as well as some lesser-known
flavours - wasabi, galangal and zereshk. Each recipe has clear
step-by-step instructions, a photograph of the finished dish, and a
full nutritional breakdown. This superb collection of recipes
includes a selection of fiery traditional vegetarian favourites
from India, Vietnam, and Mexico alongside milder, more subtly
spiced dishes. Moving beyond the popular varieties of chilli,
explore the aromatic delights of an exotic wealth of spices. Every
aspect of cooking is covered, from warming soups and piquant
appetizers and light meals to vegetarian main courses, and a range
of side dishes and spicy desserts and bakes. Recipes are described
in clear, step-by-step sequences and accompanied by photographs of
the finished dishes, so you can easily achieve perfect results.
Harriet’s down-to-earth approach to cooking and a simple lifestyle inspired this beautiful book brimming with vibrant food, and stunning photography by Nikole Ramsay. From nourishing brekkies, salads and bowls to wholesome main dishes and divine desserts, Whole contains more than one hundred plant-based wholefood recipes for friends and family, striking the perfect balance between whole, simple, satisfying and tasty. It captures the distinct and covetable vibe of author Harriet Birrell's beachside lifestyle, one where her priorities are good food, wellness, surfing and family. Harriet’s philosophy is all about celebrating and enjoying the abundance of wholefood available and preparing it in a way that is easy and tasty. Refined white sugar is replaced with whole vitamin- and mineral-rich ingredients such as mejdool dates, banana and maple syrup. Refined flours are replaced with minimally processed whole grains. Only a few recipes contain gluten and these are accompanied by gluten-free alternatives in the notes.
Discover the power of plant-based eating to reset your body's
internal systems. You'll feel better and reap the health benefits
of this cleansing diet while learning which nutrients are best, how
to meal plan and how to get healthy. The recipes featured in this
book have a great ethnic flair to them, due to the authors having a
large black and Latino following. You can reset your health at any
time, but after the holidays, when diets tend to take a turn for
the worse, is the best time for a plant-based health retreat.
Written by two registered dietitians, within 30 days, you can feel
healthier and glowing by enjoying Blueberry Chia Muffins for
breakfast and Baked Black Bean Avocado Taquitos for lunch.
Delicious dinners include Roasted Sweet Potato Quesadillas, and
Pistachio Yogurt Bark shines as a snack. The sample meal plans are
among the takeaways to create healthy habits that last beyond the
30 day cleanse. This book will have 80 recipes.
Sit down to meals that look and taste great, and are completely
plant-based and good for you. That's how Ginny McMeans cooks and
here she shares 150 of her favourite recipes. Every recipe can also
be made ahead and frozen for later. This is delicious, homemade,
everyday food that you can cook fresh or pull out of your freezer
for a quick and healthy meal.
This vibrant collection of 180 meat-free meals provides a fabulous
range of salad ideas that will be enjoyed by vegetarians and
non-vegetarians alike. Bursting with delicious ideas for creating
fresh, healthy and tasty salads all year round.
Though the word vegetarianism was not coined until the
mid-nineteenth century, the vegetarian diet has been around as long
as man has. Vegetarians have included in their number: heretics,
humanists, Hindus, Christian fundamentalists, radicals, agnostics,
philosophers, founders of religion and even an Emperor. Not
surprisingly vegetarians have often been discriminated against
sometimes tortured, even killed for their beliefs. So the history
of vegetarianism is also a history of dissidence and revolt. Colin
Spencers comprehensive book, reissued in paperback for the first
time in fifteen years explores the psychology of abstention from
flesh and attempts to discover why omnivorous humans at times
voluntarily abstain from an available food. The result is a
thorough work of scholarship, entertaining in places, horrifying in
others. The breadth of Spencers research is quite outstanding and
makes for a truly erudite read. He begins in pre-history and ends
in the present day. Colin Spencer is one of the countrys leading
food historians but his prolific output has not been limited to
this field alone. He has written nine novels, a dozen cookery
books, has had six plays produced, as well as writing for
television and film and was food columnist for The Guardian for
thirteen years. He has also written two other Grub Street titles:
British Food (9781908117038) and From Microliths to Microwaves
(9781908117007).
This book offers uncomplicated recipes for delicious desserts,
pies, and cookies and shows how chocolate can be used in a
multitude of dishes.
Radiating bohemian summer glamour, Veggie Very Much is the
culmination of Mirjam Leslie-Pringle's mission to bring easy
vegetarian cooking to a time-poor (and possibly sunlight deprived)
urban population. Shot entirely on location at the Mirjiam's home
in Ibiza, she has created nearly 100 beautiful recipes using the
island's luscious fruit and vegetables. Ideas for healthy and
filling dishes move through the day, from nectarines with Greek
yoghurt for breakfast to delicious homemade pizzas for supper, with
plenty of family and friends to enjoy them.
Imagine desserts that are guilt-free, snacks that make your skin
glow and mains that give you nutrient-rich satisfaction and aid
weight loss. Your mood improves, you have enhanced concentration,
productive sleep, better digestion and a reduced risk of heart
disease. Intrigued? Meet Maz Valcorza, raw vegan convert and
mastermind behind the gorgeous (and most importantly accessible)
raw vegan book The Naked Vegan.As the owner and driving force
behind Sydney's first organic, raw vegan, raw food and wholefoods
cafe Sadhana Kitchen, Maz has compiled over 140 tasty raw vegan
recipes, covering breakfast, juices, smoothies, breads, salad,
ferments, mains, condiments, snacks, mylks, tonics and even
desserts to help bring raw food to the everyday home. Leaving no
stone unturned, Maz has also included showstoppers for entertaining
alongside her everyday staples to help make the transition to
incorporate raw food into your diet as easy as possible. With
stunning photography, delicious dishes, and a wealth of information
on the benefits they offer your body, these recipes are so tasty
that you will want to make them again and again. Look forward to
starting your day with Corn & zucchini fritters with chilli jam
and sour cream and a Pina colada zinger juice, munch on a Mexican
fiesta salad with a side of Cheezy pea and cauliflower croquettes
for lunch, snack on Zucchini crackers and decide whether to feast
on a dinner of Hawaiian & smoky BBQ pizzas, Lasagne with a side
of Garlic and herb bread or Mushroom, spinach and caramelised onion
quiche. Lastly, top the day off with Chocolate lava cakes with
strawberry coulis centre and white chocolate frosting. There are
even elixir and tonics to give you that extra boost when you're
feeling run down or surrounded by people with a nasty bug.The Naked
Vegan allows you to embrace the latest in nutrition and feel the
powerful benefits of eating raw food without sacrificing on
flavour.
Get back to the roots of healthy eating with style and whole food.
Forget the long list of unrecognizable ingredients like vegan faux
cheese or meat substitutes; with this cookbook, readers use only
the freshest, whole natural foods around. After all, that's pretty
much the only thing available to Kathleen Henry up in Alaska. The
recipes in Pure and Beautiful Vegan Cooking are delicious enough to
be gourmet, but simple enough to whip up on a weeknight. Come
morning, you won't want to sleep in when you've got Caramel Oat
Pancakes, or nutrient-packed Flax & Quinoa Blueberry Porridge.
Off to work? Don't forget your lunch! Your co-workers will be
eyeing your bowl of Aromatic Coconut Lentil Soup or "Tuna" Waldorf
Salad Sandwich made on Perfect Homemade Sandwich Bread. Over
dinner, your family won't be able to stop talking about the Kale
Stuffed Balsamic Sage Sweet Potatoes or the Unbelievable Chow Mein.
If you saved room for dessert, you're in for a real treat with
Ginger Blueberry Citrus Crumble or Chipotle Chocolate Silk Pie.
Finish off the evening with a round of Vintage Strawberry-Basil
Shrub cocktails and you'll feel like you're in foodie paradise. No
matter whether you're vegan, vegetarian or just a fan of delicious,
healthy food, the 80 incredible recipes with80 stunning photographs
in Pure and Beautiful Vegan Cooking will catch the eye and get the
taste buds tingling of every food lover out there.
A cookbook with over 100 vegetarian recipes for the home cook from
the studio kitchen of world-renowned artist Olafur Eliasson.
Discover the act of cooking and eating in a creative environment
with Studio Olafur Eliasson: The Kitchen. Featuring over 100
vegetarian recipes cooked at Olafur Eliasson's studio kitchen,
these recipes have served as nourishment and source of creative
inspiration and communal discussion every day for his staff,
artists, and guest collaborators, including Rene Redzepi and Alice
Waters. Foreword by Alice Waters, who has cooked in the kitchen,
and shares Olafur's vision for cooking and eating together as a
daily connection that inspires.
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
YOUR FAVORITE BAKED GOODS-AS DELICOIUS AS EVER Packed with
cruelty-free cookies, cakes and pastries rich in flavor, The 100
Best Vegan Baking Recipes provides everything novice bakers and
seasoned chefs need to go vegan with an indulgent flair, including:
*Easy-to-make recipes *Classic baking tips and tricks *Creamy
frostings, icings and toppings *Simple substitutions for eggs and
dairy The 100 Best Vegan Baking Recipes features mouthwatering
takes on traditional treats as well as the author's own delectable
creations: *Boston Cream Pie *The Ultimate Brownies *Mixed Berry
Pie *French Toast Muffins *Baked Chocolate-Glazed Donuts *Pain Au
Chocolat *Baklava Bread *Strawberry Lemonade Cheese Pie *Sweet
Cream Apple Streudel *Black Forest Cake *Herbed Pizza Dough
*Chocolate Chip Pecan Cookies
At The Ravens, dinner is more than just a meal. It's a feast for
your spirit. Located on the Mendocino coast at the only vegan
resort in the United States, The Ravens Restaurant at the Stanford
Inn by the Sea embodies a mindful, compassionate, and sustainable
dining experience in an enchanting and unforgettable setting. Now
in Dining at The Ravens, Jeff and Joan Stanford, the Inn and
restaurant founders, bring the Ravens culinary experience into your
home. Teeming with beautiful photographs, Dining at The Ravens
features more than 150 delicious vegan recipes and shares the
charming history of the Inn and restaurant, cooking tips for
perfect recipe execution, and even inspiration for creating your
own garden. Discover one of the restaurant's most popular breakfast
dishes, Citrus Polenta with Braised Garden Greens and a Creamy
Toasted Cashew Sauce, and many others, such as: Ravens Sea Palm
Strudel Indian-Spiced Polenta Napoleon Mushroom Pesto and Sun-Dried
Tomato Burger Ravens Spicy Peanut Curry Sea Palm Sweet Summer Corn
Bisque Peach Huckleberry Cobbler Pull up a seat and find out why
vegans and non-vegans alike flock to The Ravens for an
extraordinary dining experience.
Meet a nine-year old boy named Ari, who lives in Israel on a Moshav
in the Negev Desert. Every spring and autumn an exciting event
occurs where a world famous migration of 500 million birds of 200
different species fly over. Through watching these birds, Ari
decides to become a vegetarian. Here is a whimsical and touching
tale of his effort to "own his own stomach" while facing the moral
and social challenges that occur within his family and community.
Kids learn that people who have differences can love each other
even when they don't understand each other.
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