In Provisions, sisters Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly Caribbean women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.

*Pre-order Ella Mills' new book, How to Go Plant-Based: A Definitive Guide for You and Your Family - out in August!* The second book by the record-breaking bestselling author of Deliciously Ella! The Deliciously Ella way of eating isn't about following a diet, it's about enjoying delicious, natural food to help you look and feel your best. Luckily, Ella understands that nourishing your body with wholesome ingredients needs to fit in with your existing lifestyle and not feel like something difficult, which is why she has written this book - to help you make the right choice every time and start to glow from the inside out. With Deliciously Ella Every Day, her easy-to-make food will become a natural part of your life. Ella's much-awaited second book is packed with 100 more of her trademark simple yet tempting plant-based, dairy-free and gluten-free recipes. Be inspired by her quick weekday dinners, slow-cook comfort food designed to be shared, amazing colourful salads and incredible food to take with you when you're on the go. Add to these a selection of easy yet delicious breakfast options and smoothies, an array of sweet treats and a variety of soothing drinks - and this may just be Ella's best collection yet. Featuring the top ten rules for living the Deliciously Ella way, lists to help you get organised, plus tips and tricks to help you get ahead, this is the cook book you've been waiting for to help you get your life and your health on track - with zero hassle.

From delicious dals to rich curries, flat breads, savoury breakfasts, snacks, and much more, this book brings you Richa Hingle's collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You'll explore some well-known and new Indian flavours that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa's mouth-watering desserts, they will likely become your new favourites. The recipes have been designed to simplify complex procedures, and Richa's workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the spices called for in the recipes. The restaurant-quality recipes are ideal to make for yourself, for family, and for entertaining guests.

'A font of information for anyone wanting to live and eat more mindfully and sustainably' Anna Jones, Cook and Author Lindsey Harrad is the former editor of the UK's bestselling and award-winning vegetarian magazine. In Living Plantfully, she gathers together all the wellness wisdom she has acquired over 20 years of journalistic experience, as well as drawing on the advice and experience of trusted experts in food, health, gardening and sustainability to offer ideas, recipes and simple tips that anyone can do to help live a more plant-based, healthy and happy life. Broken into three sections; growing, cooking and living, Living Plantfully, is not only a useful guide but also an inspirational journey, combining accessible evidence-based facts with practical, step-by-step ideas that will empower anyone to make changes in their homes and lives. Weaving in colourful facts and figures with the voices of relevant experts - including chefs and nutritionists, wellness experts, bloggers and sustainability heroes - along with plenty of quick-read box outs, clever tips and little nuggets of plant-based wisdom, this will be an informed but accessible guide that explores both why and how to embrace a more sustainable, plant-centred way of eating and living. Living more plantfully will help you save money, be healthier, live longer, connect with nature, all while being more socially responsible.

In 7 Day Vegan Challenge, Bettina Campolucci Bordi shows that with a little bit of planning, following a vegan diet has never been so effortless, accessible and fun.

Bettina uses easy-to-find, affordable ingredients to produce fast, tasty meals that won't leave you feeling hungry or like you're missing out. Kickstart your morning with Banoffee oats or Breakfast burritos, fill your lunchbox with a Tokyo hummus sandwich or a Quick laksa, and finish your day with Kimchi fried rice or Cauliflower steak, with a Key lime pie for dessert. Handy icons indicate if something can be batch-cooked, if it contains nuts, how long it will keep in the fridge and if it can be frozen. This is an inclusive book that embraces everyone, from full-on vegans to those who know it makes good sense to eat more veg.

Inside you'll find:

• Over 70 inventive recipes, including nut- and gluten-free options
• Convenient meal planners to suit your lifestyle
• Weekly shopping lists
• Tips for batch cooking, freezing and making ahead

A clear, approachable guide to the world of sesame, from halva and tahini to togarashi, gomasio, and furikake, with 100 vegetarian-forward recipes, from the co-founder of popular tahini outfit Seed+Mill, based in New York City’s iconic Chelsea Market. With its delicious nutty taste, nutritional density, and long shelf life, the sesame seed is a tiny ingredient with an enormous cultural impact and a deeply rich history. In Sesame, Rachel Simons, co-founder of Seed + Mill, a popular tahini and halva spot in New York City's Chelsea Market, celebrates the evolution, history, and diversity of this classic ingredient. Whether it's in the form of a seed, tahini (a ground sesame paste), sesame oil, or halva (a soft, fudge-like candy made from sesame paste), readers will learn to incorporate sesame in 100 traditional and modern global recipes, including:

• Sweet & Salty Sesame Challah  
• Pear and Pistachio Breakfast Loaf with Sesame Streusel  
• Radicchio Tahini Caesar (The Ultimate Date Night Salad)  
• Lemony Orecchiette with Sesame Pangrattato  
• Gomasio-Crusted Salmon Skewers  
• Tahini Swirled Pavlova with Labneh, Berries & Halva Flakes

Through vibrant photography, evocative storytelling, and contributions from a slate of noted chefs and food luminaries across the country, including David Lebovitz, Yossy Arefi, and Zoë François, Sesame is a loving culinary tribute to the sesame seed: how it has transformed dishes, how it has been translated by different culinary cultures, and how it has tied people and places together through generations.

For those who are committed to increasing self-reliance and supporting locally available food sources, pulses are an often-overlooked source of ethical protein. Dan Jason, owner of Salt Spring Seeds, is a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu. In The Power of Pulses, Jason provides tips on how North American home gardeners can grow and save their own delicious, vividly hued heirloom beans, peas, chickpeas, lentils and favas. As well as being incredibly versatile in the kitchen, pulses are also rich in fiber, high in vitamin B, gluten-free and remarkably low on the glycemic index--contributing to good health and helping to reduce the risk of diabetes, heart disease and other chronic illnesses. In The Power of Pulses, talented foodie-sister team Hilary Malone and Alison Malone Eathorne collaborate with Jason to create 40+ vegetarian recipes featuring fresh and inventive uses for the garden's bounty, including Broad Bean Succotash with Fresh Ricotta and Poached Eggs on Toast, Crispy Chickpea Power Bowl with Kale, Quinoa and Dukkah Crunch and even Black Bean Brownies with Espresso Ganache. Vibrantly illustrated, this exciting garden-to-kitchen volume is sure to inspire readers to harness the power of pulses.

'The case Phil makes for canned and frozen food is compelling.' - Waitrose Weekend Nutritious and convenient, canned and frozen food can be used for a wide range of value-for-money recipes. In The Canny Cook, Phil Vickery shows you not only how to spend and waste less, but also cook fast, fuss-free, good-for-you meals that are bursting with flavour. From vegan and vegetarian dishes, to pasta, meat and fish, desserts and healthy snacks, Phil's creative and inspiring recipes are perfect for anyone looking to feed a family using everyday supermarket ingredients.

Cofounders of MayIHaveThatRecipe.com share 101 inventive vegan Middle Eastern recipes. Add a dash of Spain, a chunk of Lebanon, a splash of Israel, and a hint of America. Blend until smooth and voila! You may end up with a well-mixed identity crisis, but happily you'll get Vicky Cohen and Ruth Fox, amazingly creative and food-mad sisters raised in Barcelona by Syrian-Lebanese Jewish parents. Since moving to the United States about twenty years ago, they have successfully married comforting Middle Eastern flavors with new healthy ingredients. Their site Mayihavethatrecipe.com features their award-winning recipes, and gorgeous food photography, and receives over 110,000 page views a month. In their debut cookbook, Cohen and Fox interpret 101 Middle Eastern dishes in an irresistible--and easy--collection of vegan recipes, creating tempting, healthy dishes that take readers and eaters beyond the conventional and recognizable Middle Eastern staples of baba ghanoush and baklava. Instead, they offer modern, lighter dishes bursting with flavor. Covering breakfast, lunch, dinner, and everything in between--and complete with tips for what cooking staples and an introduction to some newer ingredients to keep in your pantry--these recipes are perfect for the health-conscious cook who loves the flavors of the Middle East. Written by experienced recipe developers and bloggers, the recipes are free of time-consuming or complicated techniques and are meant to be served on busy weeknights and during casual gatherings with friends. With simple tricks, like substituting spring roll wrappers or pita bread for from-scratch dough, they've made it easy to prepare delicious, exotic food without an all-day affair in the kitchen.

New jacket for this classic vegan cookbook published in association with The Vegan Society. Eva Batt was a vegan cookery pioneer and her book is much revered by the Vegan Society. It's a classic introduction to vegan cooking, and is recommended for those who are new to meat and dairy free recipes. The book: *explains the sorts of staples you'll need in the kitchen. *provides recipes that are extremely straightforward to prepare. *offers a complete nutritional guide to vegan food so the reader can be assured that they understand their protein requirements, and do get the right mix of vitamins, minerals and food groups. *explains the different protein supplements - such as tofu, soya, t.v.p. Recipes cover a wide range of dishes and meal types from breakfasts to snacks, lunches, dinner and entertaining. The recipes themselves are excellent and very much from a British tradition of 'good old fashioned' cooking. As well as the basic cooking instructions, the text is full of Eva Batt's useful tips and asides for new cooks.

Sometimes it seems like too much of a chore to get our lunch prepped for the day ahead, especially when we're committed to (or experimenting with) a plant-based diet We can often run out of inspiration too, meaning we end up with the same dull lunch every day - a drudgery which makes healthy eating much harder than it should be. The 5-Minute Vegan Lunchbox aims to make prepping your lunch each day a breeze - ensuring your days are deliciously healthy and completely vegan, too. The 52 recipes cover a range of diverse salads, utilizing the power of grains, beans, veggies and more. There's also advice throughout on how to make bulk lunches for your week, if that's your style, and how you might be able to overhaul last night's leftovers into a great midday meal.

'A great way to eat more beautiful veg' – Jamie Oliver

'Healthy, simple plant-based recipes - we love this book!' – Bosh

The ultimate all-you-need-to-know guide to going vegan in a month – including 100 recipes, shopping lists and much more.

Food writer and blogger Kim-Julie Hansen presents a simple monthly plan that makes it easy to become a vegan. Laid out day by day with meal plans, advance prep, shopping lists, recipes and practical advice, this is the definitive guide for anyone interested in a plant-based lifestyle.

If you want to go vegan but don’t know where to start, this includes everything you need. But it’s also invaluable for anyone looking to feel healthier, pack lots of veg into their diet and be more environmentally friendly.

Thanks to incredible recipes such as Black Bean Tacos, Butternut Mac ‘n’ Cheese and Blueberry–Banana Ice Cream, The 28-Day Vegan Plan will get you craving plant-based meals long after the first month.

Put an end to dieting and replace weight loss struggles with this easy approach to a healthy, plant-based lifestyle, from the bestselling author of How Not to Die.

Every month seems to bring a trendy new diet or weight-loss fad – but they aren't making us happier or healthier as obesity rates continue to rise alongside a number of diseases and health problems. It’s time for a different approach.

How Not to Diet is a treasure trove of buried data and cutting-edge dietary research that Dr Michael Greger has translated into accessible, actionable advice with exciting tools and tricks that will help you to eliminate unwanted body fat – for good.

Dr Greger, renowned nutrition expert and founder of NutritionFacts.org, explores the many causes of obesity – from our genes to the portions on our plate to other environmental factors – and the many consequences, from diabetes to cancer to mental health issues. From there, Dr Greger breaks down a variety of approaches to weight loss, honing in on the optimal criteria that enable success, including: a diet high in fibre and water, a diet low in fat, salt, and sugar, and diet full of anti-inflammatory foods.

How Not to Diet goes beyond food to identify twenty-one weight loss accelerators available to us in our body’s systems, incorporating the latest discoveries in cutting-edge areas like chronobiology to reveal the factors that maximize our natural fat-burning capabilities. This is the ultimate weight-loss guide, taking a timeless, proactive approach that can stand up to any new trend.

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.

Bill Sewell's recipes are innovative, modern and written with great humour and verve. His first cookbook has a large number of supporters. Over 150 recipes have been created for entertaining and the witty asides and stylish veuve of Bill's genius will make this a vegetarian classic to remember . From the feasting of New Year's Eve to the rather guilty better-for-you food for New Year's Resolution dinner to a garlic-free (for obvious reasons!) Valentine's meal, Bill's entertaining book enthralls. Designed with green pantone headings and playful drawings inside...... very much Bill Sewell's tongue-in-cheek - nothing too 'worthily' vegetarian - style.

Just as Deborah Madison's "Vegetarian Cooking for Everyone" took meatless cooking mainstream, here's the complete guide to raw cuisine.

Connoisseurs of raw cuisine know how hearty and flavorful it can be; what began as an underground movement for health enthusiasts has moved to the culinary forefront. Now Alissa Cohen, one of the nation's top raw experts, presents a lavish array of recipes, a primer of preparation methods, and a comprehensive ingredient guide in "Raw Food for Everyone."

This all-inclusive book, with 300 unique recipes for meals and snacks-from nutritious smoothies and juices to you-won't-believe- they're-raw cheeses and ice creams to crackers and even pizza-proves that raw food is not just healthy and energizing, but also approachable, nourishing, and delicious. Writing for the beginner and the more seasoned raw food lover, Cohen takes raw food to the next level with her simple preparation techniques and inventive flavors. "Raw Food for Everyone" is the ultimate raw food resource and is destined to become a culinary classic.

When height-of-the-season farmers' market offerings are irresistible; when backyard gardens are exploding with what appear to be hundreds of perfect tomatoes; or when the same old methods for cooking green beans or corn don't offer enough flavor, Andrea Chesman is ready with a bounty of creative recipes that bring out the best in fresh produce.
Chesman knows what it's like to be facing pounds of perishable vegetables, and as she developed 175 recipes that place garden freshness center stage, she followed these guidelines: Simple. Delicious. Harmonized with the growing seasons.
The vegetables are organized by crop-readiness, with many recipes following the wisdom that vegetables that ripen together taste good together. Popular techniques such as roasting and grilling bring out the flavor in recipes such as Grilled Chicken and Asparagus Salad, Roasted Leek Tart, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. Main-dish and side salads abound: Beet and New Potato Salad, Warm Mushroom Salad, Spinach Salad with Feta and Pecans, Everyday Tomato-Cucumber Salad. And the deep flavors of autumn are celebrated in Braised Belgian Endives, Holiday Brussels Sprouts with Pecans and Cranberries, and Chocolate Chip Carrot Cake.
"Serving Up the Harvest" is an inspirational collection for everyone who wants to enjoy fresh, local, seasonal vegetables with every meal.

In Eat Better Forever, Hugh Fearnley-Whittingstall gives you all the tools to improve your eating habits, and therefore your life - permanently. And to help it all happen, he's added his 100 healthiest recipes yet.

In this ground-breaking book, instead of promising a gimmicky single-fix solution to the challenge of healthy eating, Hugh extracts the knowledge, advice and healthy habits, from cutting edge research into the obesity crisis, to produce 7 simple strategies that will transform your diet and your health. Starting with the blissfully simple message that we all need to Go Whole, he leads us away from the industrial junk and processed foods that are doing so many of us so much harm and returns us to the real foods that nurture us and keep us well.

Everything that follows is clear, believable and achievable. From sorting the good carbs from the bad, learning not to fear fat, and looking after our gut, to renegotiating the foods we call 'drinks' and being mindful of when to eat…and when to take a pause… Hugh guides us to a better way of eating that will last us our whole lives.

It's all offered up with reassuring tips and switches that help us act on the vital knowledge he imparts. And the 100 recipes that come with it, and their endless variations, make for a lifetime of healthy eating.

This delicious collection of over 225 traditional Mediterranean dishes from over 15 countries makes it easy to reap the benefits of eating a Mediterranean diet, which has been linked to good health and a longer life by lowering the risk of heart disease and cancer. The dishes range from appetisers, salads, main courses, soups, eggs, rice, pasta and vegetables to desserts. These recipes have been passed down through generations of simple peasant cooking and still retain their original flavour and appeal. Traditional favourites like Potato and Spinach Croquettes from Albania, avocado Hummus from Israel, Ravioli and Eggplant from Sardinia, Neapolitan Stuffed Tomatoes from Italy, Chocolate Mousse with Almonds from France are also included. The accompanying text provides profiles of each region, outlining the cultural and historical foundations of each country's culinary specialities.

Create big, beautiful and vibrant vegan salads with a variety of fresh ingredients and epically delicious dressings. These salads are not only show-stoppingly gorgeous to look at but also are super-nutritious and delicious to eat. Why not try a Kale & radish salad with blueberry dressing, Avocado 'truffle' salad, Little gem tacos or Pepper salad with crushed tomato and orange salsa. With features on ingredients, tools, cutting techniques, toppings and dressings, plus over 100 recipes, you'll be left feeling fully delighted and satisfied yet light, bright and energized too!

Tassajara, the California spa/retreat center, has long been renowned for its gourmet vegetarian cuisine. In this comprehensive book, one of Tassajara's most well-known and beloved cooks presents hundreds of recipes using fresh, whole foods.

KUTIR NAMED BRITISH RESTAURANT OF THE YEAR 2022 AT THE BRITISH RESTAURANT AWARDS Kutir named by Evening Standard as one of the Best Indian Restaurants in London 2022 'Rohit is respectful of the traditions of Indian cooking, yet unafraid of innovation and refinement.' - Pierre Koffmann 'Manthan is definitely the best curry house in the world. Which is no surprise when you consider that it is the latest manifestation of the genius of Rohit Ghai, the Punjabi chef initially behind Benares, Trishna Gymkhana and Hoppers.' Giles Coren, The Times With food inspired by India's incredibly rich and varied food scene, Rohit Ghai has gained a reputation for colourful, flavour-rich curries that showcase both classic and lesser-known Indian flavours. Tarkari, meaning 'vegetable' in Urdu, is Rohit's first book and similarly celebrates this diverse heritage - but on a more personal, homely note. Packed with innovative vegetarian and vegan dishes, it pays homage to the food his parents ate. From creative starters like Malabar Cauliflower, to big, bold curries such as Jackfruit Masala and Lotus Root Kofta, as well as breads, rice, dips and pickles, it includes everything you need to cook truly spectacular Indian vegetarian and vegan meals at home. 'Rohit Ghai's backstory is the stuff of culinary legend.' GQ 'Faultless cooking that has immediately propelled it into London's very top tier for nouvelle cuisine.' Harden's London Restaurant Guide on Kutir

Britain's foremost vegetarian cook and bestselling author, Rose Elliot, offers over 1000 simple and delicious recipes in this fully updated and beautifully illustrated edition of her definitive Complete Vegetarian Cookbook. Combining timeless classic dishes with modern recipes, Rose Elliot's New Complete Vegetarian is an essential cookbook for every kitchen - whether vegetarian or not. As well as many mouth-watering main course recipes and imaginative side dishes, this book also includes hundreds of great pasta, pulse and rice dishes; tempting hot and cold desserts; pizza and bread making; and tried-and-tested cakes, biscuits and scrumptious teabreads. Rose's practical and creative approach to cooking has been praised for over 35 years. Her easy-to-follow recipes and warm, unhurried writing encourage readers to try new flavours and attempt new recipes. She offers something for everyone, whether it's a warming French Onion Soup or a filling Root Vegetable and Lentil Pie. In this impressive fully revised edition, Rose includes fantastic new recipes - try Purple Sprouting Broccoli with Lemon Butter Sauce, Wild Mushrooms en Croute or Boozy Banoffee Pie. Whether you're a long-time vegetarian looking for new inspiration or a non-vegetarian who enjoys cooking and eating great food, this book has exciting ideas for all occasions.