A pioneering history of the Carolina rice kitchenThe rice kitchen of Carolina was the result of myriad influences-Persian, Arab, French, English, and African-but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice obtainable. This engaging book is packed with fascinating historical details and speculations, as well as more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice since the book was first published.

From quinoa to bulgar and millet to kasha, whole grains add a hearty, healthy, and flavorful boost to any meal. In The Whole Grain Promise , Robin Asbell shares quick and easy whole grain recipes that will entice the pickiest eater and appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start.Beginning with the basics, Robin takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet. With everything from Grain-Crust Spinach Cauliflower Quiche to Fudgy Brownie Cupcakes, The Whole Grain Promise will tempt your family with food that's not only healthy, but delicious!

Eating healthily can be a confusing business. But what if there were a single, simple change you could make that would transform your health, without forcing you to give up the foods you love?

According to a growing body of international studies, little tweaks to your everyday diet to get you beyond the 5-a-day minimum portions of fruit and veg could slash your risk of developing the biggest diseases to affect the Western world. In fact, experts agree that simply eating more fruit and veg is the single most important dietary change you can do for your health!

As only 3 out of 10 people are even achieving the minimum amount of fruit and veg, this book aims to make getting there easy. No gimmicks, no 'banned' foods, no miserly portion sizes. Just 80 of the classic recipes you know and love made healthier (and tastier) by simply upping the amount of fruit and veg in them, all backed by the best science available.

Why not add Kate's Savory Seasoning, Taos Lightning Chili Powder, and Fanny Couch's Pungent Curry Powder to the oregano and basil already on your herbal spice rack? Jazz up your family's favorite soups, salads, meats, vegetables, and desserts with one of these homemade blends developed by specialty herb shops: recipes that add flavor, not salt or fat, to your favorite dishes; ethnic blends, including Mexican, Cajun, Thai, Indian, and Italian; homemade customized seasonings for seafood, wild game, chicken, and beef; recipes for using blends in appetizers, vegetable dishes, main courses, desserts, snacks, and teas; instructions for drying and storing herbs, bottling and labeling mixtures; and suggestions for creating gift baskets.

In the first of an exciting new "River Cottage Handbook" series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. He takes us through the 72 species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel.The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. With colour photographs throughout, line drawings, a user-friendly Key and an introduction by Hugh Fearnley-Whittingstall, "The River Cottage Mushroom Handbook" is a comprehensive and collectable guide, destined to be an indispensable household reference.

In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. Cookery and consumption are not highlighted at the expense of cultivation, so there are some interesting essays on allotments, market gardening in the Paris region, early-modern vegetable gardening in England and the development of markets in India. The theme has been treated with admirable latitude in contributions on vegetables and diplomacy, vegetable carving, and vegetables in Renaissance art. Essays include: (Don't) Eat Your Vegetables: A Historical Semiotics of Carving Legumes (Julia Abramson); The War of Vegetables: The Rise & Fall of the English Allotment Movement (Lesley Acton); The First Scientific Defense of a Vegetarian Diet (Ken Albala); Mukimono & Modoki: Japan's Culinary Trompe l'oeil (Elizabeth Andoh); The Bitter - and Flatulent - Aphrodisiac: Synchrony and Diachrony of the Culinary Use of Muscari Comosum in Greece and Italy' (Anthony Buccini); Eat Your Greens: Traditional Leafy Vegetables for Better Nutrition (Jeremy Cherfas); 'We Talked About the Aubergines: Some Minor Pleasures of European Diplomacy (Andrew Dalby); Akkoub ( Gundelia Tournefortii - Tournefort's gundelia): An Edible Wild Thistle from the Lebanese Mountains (Anissa Helou); Is There Salvation in Sweetness? Sugar Beets in America (Cathy Kaufman); The Potato in Irish Cuisine and Culture (Mairtin Mac Con Iomaire & Padraic Og Gallagher); Sweet As Notes on the Kumara or New Zealand Sweet Potato as a Taonga, or Treasure (Ray McVinnie); Wild Thing: The Naga Morich Story (Michael & Joy Michaud); 'Per rape et porri et per spinachi': Re-examining the Realities of Vegetable Consumption at the Monastery of Santa Trinita in Post-Plague Florence (Salvatore Musumeci); Les Maraichers - Market Gardeners of the Ile de France (Lizbeth Nicol); Keeping the Home Fires Burning: Culinary Exchanges, Sustainability and Traditional Vegetable Markets in India (Krina Patel); The Los Angeles Vegetable Cult (Charles Perry); From the Plate to the Palate: Visual Delights from the Vegetable Kingdoms of Italy (Gillian Riley); But Did the English Eat Their Vegetables? A Look at English Kitchen Gardens and the Vegetable Cookery they Imply, 1650-1800 (William Rubel); Renaissance Italy and the Fabulous, Flamboyant Inslata (June di Schino); Pomtajer (Karin Vaneker); A Vegetable Zodiac from Late Antique Alexandria (Susan Weingarten).

This title features over 180 fantastic recipes for soups, salads, casseroles, pizzas, salsas, sauces and relishes, shown step by step in more than 850 stunning photographs. It is the ultimate handbook for cooking, using and growing one of the world's most popular ingredients. It is an authoritative introductory section includes everything the keen cook needs to know, including basic preparation techniques, and hints on buying, storing and preserving. It features a mouthwatering selection of recipes from all over the world includes appetizers, salads, breads and main courses. You can try slow-roasted tomatoes; home-made tomato ketchup; cooling iced tomato soup; crunchy Greek tomato and feta salad; and juicy stuffed tomatoes or hot chilli salsas. The tomato is one of the tastiest and most versatile ingredients available. This in-depth guide covers its history and varieties, as well as a multitude of ways to cook it and eat it. The informative introductory section includes advice about what to look for when buying tomatoes and how to store them. There are also hints for growing your own tomatoes - whether you have a small patio or a large vegetable plot. From soups and snacks to main courses or side dishes, the comprehensive recipe section has something for everyone with options from all around the world. This book will help you get the most out of this delicious ingredient.

Enjoy your favorite keto dishes faster and easier than ever with these 175 delicious, fat burning, air fryer recipes using only five ingredients or less! The keto diet is more convenient (and affordable) than ever! Now you can make fast, delicious whole-food meals that will keep you in ketosis using your favorite kitchen appliance—the air fryer. Now you can easily learn how to cook 175 mouth-watering, keto-friendly dishes using only five—or fewer—key ingredients. These recipes are fast, inexpensive, and don’t require a lot of prepping or shopping, making them a satisfying, flavorful fit to your busy schedule. You’ll be amazed at the wide variety of keto-friendly dishes you can cook in your air fryer. And rather than adding extra, unhealthy fat, the air fryer uses the beneficial fats already in your food for frying—making it a quick and healthy cooking option for busy people on the keto diet. In The “I Love My Air Fryer” Keto Diet 5-Ingredient Recipe Book discover how easy it is to stick to your keto goals and still enjoy every meal of the day.

The small ingredient that packs a super-sized nutritional punch, the humble lentil is a superfood that is endlessly versatile. It can lend itself to all kinds of dishes, from comforting bakes to spicy soups and succulent falafels. It can be used to thicken casseroles, add substance to salads and stuffings, and made into herby kofte balls. This book contains a wonderful selection of recipes from around the world, including Lentil and Pasta Soup, Puy Lentil and Cabbage Salad, Lentil Dhal, and Haddock with Spicy Puy Lentils. With a guide to all the different types of lentils available and how to cook and enjoy them, the book is a must for every healthy kitchen bookshelf.

The Top 20 Spices.

10 More Optional Spices.

Appetizers.

Salads.

Breads.

Vegetables.

Side Dishes.

Soups and Stews.

Meatless Meals.

Meats.

Poultry and Fish.

Sauces and Salsas.

Desserts.

Index.

Quinoa is THE super food to eat, and it is easy to see why. With twice the protein content of rice or barley, quinoa is also a source of calcium, magnesium, manganese, several B vitamins, vitamin E, and dietary fiber. Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. It contains all nine essential amino acids making it a complete-protein source and an excellent choice for vegans who may struggle to get enough protein in their diets. Naturally high in dietary fiber, quinoa is a slowly digested carbohydrate, making it a good low-GI option- this is THE superfood we should all be eating more of! But how? We Love Quinoa is the essential recipe book you need to make sure you don' t miss out on this latest health craze. With recipes ranging from pancakes to innovative salads, pizzas, breakfast muffins, burgers and even chocolate brownies, there truly is something for everyone, plus techniques for preparation and additional variations to add even more quinoa recipes to your repertoire.

"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It] . . . is not just a recipe book but a piece of man's history."
--Arrigo Cipriani

"Delectable."
--Booklist

"For the rice lover . . . this well-crafted book is a unique source."
--Chicago Tribune

Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.

Here is just a sampling of the many delicious risotto variations you'll find: Scallops, Shrimp, and Mushrooms Lamb with Egg and Lemon Sauce Turkey, Red Peppers, and Tomatoes Prosciutto, Chicory, and Fontina Monkfish in Tomato Basil Cream Chicken with Olives Mussels in White Wine Sausage, Artichoke, and Peas Fresh Tuna and Curry Veal in White Cream Sauce

In addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.

Cited Celebrity Masterchef, GBBO winners and by millions of ordinary cooks as the book that inspired them to cook, this is THE cookbook that should appear on a kitchen shelf in every home. With basics, such as white sauce, gravy and Victoria sponge, as well as indispensable recipes including sausage rolls, Chelsea buns and even new classics, like pesto and paella, you'll wonder how you survived without it! Even if you have the original, treat yourself (and your friends) to a new copy of this very special anniversary edition. Divided into 17 chapters from nibbles through to vegetarian meals, sauces, baking and even confectionery, it features over 950 recipes. There's a handy information section at the front, which gives tips on food storage, preparation and the best ways to cook different food types, such as rice, meat and veg. In this special 50th anniversary edition - with gorgeous gold-foiled cover - there are 50 new recipes to try along with the much-loved classics from previous editions. A must-buy book!

Every once in a while, restaurant patrons are offered a simple menu choice: Would you like that with white or brown rice? And all too often, the brown rice that appears on the plate, while healthful, is far from a culinary treat. But brown rice can be as tempting as it is beneficial. To prove the point, best-selling cookbook author Wendy Esko has put together a spectacular collection of her finest rice recipes in" The Big Beautiful Brown Rice Cookbook." Wendy first shows you the many ways in which you can correctly cook brown rice methods that bring out this food s mild nutty flavor and enticingly robust texture. She then provides over one hundred easy-to-follow kitchen-tested recipes. As Wendy demonstrates, this wonderful food doesn t have to be relegated to the side of the dish, but can be a culinary star. That s why her collection includes dishes for breakfast, lunch, and dinner. And from porridges and waffles to paella and vegetable sushi, all are winners.

If you ever thought that brown rice was dull, you re in for a treat. Let "The Big Beautiful Brown Rice Cookbook" help you make this wholesome grain a welcome addition to your meals."

Rhubarb is an all-time favorite vegetable that once was used for medicinal purposes, but has always tasted delicious in Mom's homemade pie. In this cookbook, you'll find more than just pie recipes to spark your imagination in cooking with rhubarb. Delicious rhubarb is versatile, nutritious, and always adds a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In Rhubarb Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 250 exciting rhubarb recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this old-time favorite's history, folklore, cultivation, and much more. With recipes using readily available ingredients, Rhubarb Delights Cookbook will be a valued addition to any chef's bookshelf.

'Joe just makes the most delicious food that happens to have no meat or fish in it.' - Rachel Roddy 'When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.' Jeremy Lee Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg, long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables - including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds - the recipes follow a simple format of short ingredients lists and easy-to-follow instructions. Praise for Your Daily Veg: 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly

‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek waarin vertellinge van plaaslewe, doilies, koeksisters en ander Afrikaanse ikone saamgevleg word. Anna Carolina put uit die tallose invloede van die Suid- Afrikaanse platteland om iets unieks en eietyds, ‘n viering van ‘n ryk nalatenskap, aan te bied.

Thsi is a book of recipes. It is a fabulous collection of 25 pomegranate recipes, from delicious salads to irresistible desserts. It includes dishes from around the world including Chargrilled Quails in Pornegranate Marinade, Pornegranate Salad with Pine Nuts and Honey, Roasted Fish with Pomegranate and Walnuts, and Pomegranate and Orange Flower Water Creams. It offers a concise introduction that describes the history of the pomegranate, its health-giving properties and the inventive ways it can be used in the kitchen. It features tasty appetizers and snacks, refreshing salads, fish and meat dishes, plus mouthwatering desserts. There are step-by-step instructions, and cooking tips to ensure complete success. It is illustrated with over 75 photographs of key techniques and every finished dish. Vibrant pink pomegranate - rich in potassium and vitamin C - originates from the Persian region and is now cultivated all over the Mediterranean. Underneath its leathery skin lies the jewel-like red flesh-covered seeds that make such an interesting addition to many dishes. This beautiful little cookbook celebrates its variety and versatility in the kitchen.Pomegranate and Molasses Porridge, and Fish with Tomato and Pomegranate Sauce prove that pomegranates work with more than just sweet courses, while the selection of drinks and desserts, from Spiced Pomegranate Fizz to Pomegranate Cheesecake will inspire even the most experienced cook.

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