Evergreen trees are pillars of the winter - through extreme temperatures across the most bitter terrains, they stand tall and thriving, resilient in the face adversity. However, as the festive season draws to a close, these comforting conifers can often be found lining the streets, cast off and disused with wilted branches dotted across dustbins. How to Eat Your Christmas Tree is a cookbook which explores the unsung edible heroes of our forests - the humble Christmas trees and their evergreen friends. Featuring recipes for ferments and preserves, feasts, sweet treats and drinks, you will learn how to extend the life of your beloved Christmas tree and turn them into delectable delights to enjoy throughout the year. From simple ideas such as infusing pine needles to make a delicious and warming Pine Tea to more lavish spreads such as a decadent Fur-Cured Salmon, How to Eat Your Christmas Tree is a refreshing and innovative cookbook that encourages you to think about food waste and to be more resourceful in an age of deforestation and climate crisis.

A whole-foods, plant-based diet that has never been easier or tastier—learn to cook the Forks Over Knives way with more than 300 recipes for every day!

Forks Over Knives—the book, the film, the movement—is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them—or you’d like to be—you need this cookbook.

Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:

• Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
• Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
• Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables
• Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant “Steaks”
• Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
• The Amazing Bean: White Beans and Escarole with Parsnips
• Great Grains: Polenta Pizza with Tomatoes and Basil
• Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more!

Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today—it could save your life!

Experience a wide array of the freshest juices, including detox juice, green juice, even nightcaps. They're all in The Juice Lover's Big Book of Juices. Try as we might, it can be difficult to fit in the recommended six to eight servings of fruit and vegetables every day. Juicing makes it easy! Filled with 425 recipes, The Juice Lover's Big Book of Juices is the ultimate juicing resource for those looking to boost their nutrition. Author and juicing expert Vanessa Simkins provides you with fresh, raw recipes you can juice everyday. Accessible to both experienced juicers and those looking to get started, The Juice Lover's Big Book of Juices is packed with fun, colorful photos and information on the preventative and curative health benefits of juicing. In addition to lots of recipes for detox juices and green juices, you'll find recipes using ingredients hard to find in other juicing books, such as nut milks and chia, as well as newer juicing trends, like juice shots and nightcap juices. Drink up!

Transform your dishes with the tremendous flavor of craft beer! The Craft Beer Cookbook doesn't think you need to wait until five o'clock to pop the cap off of a quality beer. From tender pork chops marinated in a bold and citrusy IPA to apple fritters drizzled with an amber ale caramel sauce, the recipes in this book are not only delicious, but they also capture the complex notes and flavors of a perfectly balanced brew. Filled with a diverse selection of varieties, each dish transforms everyday fare into top-shelf plates that are sure to satisfy even the most discerning fan of craft beers. A toast to the world's finest brews, this cookbook highlights inspired dishes like: Sausage and pale ale frittata Roasted mushroom and brown ale soup Salmon with dijon beer cream sauce over drunken couscous Slow-roasted maple stout baby back beef ribs Chocolate stout cake with chocolate raspberry ganache and whipped cream Complete with 100 imaginative craft beer recipes and dozens of four-color photographs, The Craft Beer Cookbook shows you how to incorporate your true love--beer!--into every meal.

M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared a la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.

The ultimate in easy comfort food, the baked potato, with crispy skins piled high with delicious toppings, is a perennially popular dinner. Piled-high Potatoes includes not only the best classic potato fillings but also new and creative ways to elevate the simple spud to a dish you could happily serve for family and friends. There are Veggie toppings such as Three Bean Vegan Chilli with Charred Corn or Mushrooms and Tofu with Miso Dressing. Recipes from the Fish chapter range from Mackerel and Horseradish to Maryland Crab. Meat Feasts include Steak and Grilled Cheese or Bacon, Brie and Cranberry or try International toppings such as Tzatziki with Roasted Beetroot and Mint or Saag Paneer with a spiced potato rub. Finishing off with Beyond Baked there's a Giant Hasselback Baked Potato or Florentine eggs baked in skins. Whether you are eating on your own or cooking for friends, this book contains every baked potato recipe you will ever need.

Discover a new way of eating with Brother Hubbard's fresh, pure flavours dedicated to sharing and happiness. Leaning towards aspects of Middle Eastern and Southern Mediterranean food, The Brother Hubbard Cookbook is packed with nutritious, wholesome, often deceptively vegetarian dishes that emphasise flavour, colour and texture. Inside you will find favourite foods from the much-loved Brother Hubbard restaurant, the food they are asked about time and again. Dishes like Turkish Eggs Menemen, Moroccan Harira Soup, Middle Eastern Slaw and Harissa Baked Aubergine with Saffron Yogurt, Roasted Cashews and Apricots will bring a simple, exciting, creative new influence to your kitchen. The book also tells the Brother Hubbard story, and their wonderful journey towards realising their own dream: adventures and happiness through cooking! Written in a style that will inspire even the most reluctant cook to have fun and to create a dish of which they can be proud, this is food that demands to be shared, that will make you feel better - in both its preparation and its enjoyment. 'I loved Brother Hubbard by day. I love its grown up nighttime brother. They're serving the kind of food I like to eat in the way I like to eat it.' Catherine Cleary, The Irish Times 'I for one will be back, as this place sells the most glorious salads and cared-for sandwiches in town, not to mention the smiles and good vibes.' Edel Coffey, Irish Independent 'A very cool, very urban cafe.' The Wall Street Journal 'Brother Hubbard feels very much like a cool independent London or New York cafe and comparisons have already been made to Ottolenghi and Soho's Milkbar.' Irish Independent 'At the table: Everyone from barristers to hipsters, to middle-aged women to workmates.' Irish Independent 'Exhilarating food' Katy McGuinness, Irish Independent 'There is definitely something special about Brother Hubbard Cafe. From its owners and staff to its food and surroundings, there is a wholesomeness and an authenticity that is as rare as it is unique.' Sunday Independent 'What's on offer is my favourite type of food; a take on the flavours of the Middle East inspired by cooks like London-based Israeli Yotam Ottolenghi and British-Iranian Sabrina Ghaynour' Totally Dublin 'Garrett Fitzgerald and James Boland at Brother Hubbards in Capel Street have built up a fantastic reputation for their cafe cum deli.' Darina Allen, Irish Examiner

Ollie Hunter's restaurant The Wheatsheaf was voted the UK's most Sustainable Business of the Year at The Sustainable Restaurant Association's Food Made Good Awards, November 2019

30 Easy Ways to Join the Food Revolution is the first book of its kind to present sustainable eating with a failsafe 30-way recipe plan for readers to follow and cook from. Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter endeavours to eat sustainable, desirable and delicious food.

Organized into four main chapters: Zero Waste, Organic and Seasonal, 50% of Produce within 30 Miles and What is Sustainability? the straightforward meal plan covers breakfast, lunch and dinner. From fresh soda bread and perfectly prepared scrambled eggs to zingy tomato and raspberry salad and a homemade paprika bean stew, you'll discover that maximum sustainability can also mean maximum flavour. The plan is packed with inspiration from international cuisines without the environmentally damaging air miles. And Ollie encourages you to stock your own store cupboard of homegrown/made international ingredients like ripe tomatoes, paprika, ketchup, vinegars and oils.

With an introduction outlining the globally endorsed guidelines, infographic breakdowns giving advice on how to make the most of seasonal produce, and savvy solutions for leftovers and offcuts with ideas for creams, stocks and soups, it couldn't be easier to eat tasty, healthy, reasonably priced meals. With Ollie's clever, ethical approach you can care for the environment and make sustainable eating a pleasure.

This book was produced ecologically using a waterless printing process in compliance with the objectives of the Environmental Protection Agency.

The easy-to-follow recipes in this book will show you how to prepare breakfast, lunch and dinner in a mason jar. Oh, and dessert! Amy Fazio's The Mason Jar Cookbook, shows the versatility and convenience of creating dishes in the mason jar. No longer just for jellies and jam, mason jars are now being filled in the most creative and often super healthy ways, such as salads and casseroles. Can't forget dessert. Some of the recipes included in the book are: Pumpkin Pie Overnight Oats Creamy Polenta with Bacon and Eggs Spicy Watermelon and Cotija Salad Roasted Butternut Squash and Kale Salad with Pepitas Mexican Caesar Salad with greek yogurt dressing Lazy Lasagna Campers Sangria Pie in a Jar The Mason Jar Cookbook features, in beautiful full-color photos, over 100 ways to create, carry, and consume food in the mason jar. Many of the recipes will include tips on serving and storage. Several will also include notes on substituting ingredients to include seasonal fruits and vegetables. Beautiful, convenient, easy, versatile and just plain cool. Just some of the many reasons why everyone should have mason jars in their life. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

FERRANDI Paris, the French School of Culinary Arts-dubbed the "Harvard of gastronomy" by Le Monde newspaper--provides the ultimate reference on cooking with vegetables.

Infusing mealtimes with delicious vegetarian and flexitarian options has never been more important. Drawing on the expertise of the world-renowned professional culinary school FERRANDI Paris, this book offers a complete course on vegetables, with fifty step-by-step techniques for preparing, chopping, and cooking vegetables for optimal flavor, and more than seventy recipes.

Following advice on how to equip your kitchen, the essential techniques cover everything from grating, seeding, and pureeing to poaching, blanching, and roasting more than eighty different vegetables varieties. The recipes--from smoothies, soups, and soufflés to curries, risottos, and tarts--lead aspiring chefs through every step, from basic tips to Michelin-level creations.

Written by the school's experienced teaching team of master chefs and adapted for the home cook, this fully illustrated book explains, step by step in text and images, the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master the world-class culinary school's recipes that bring plant-based abundance to your table.

This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere.

With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Some recipes have never before appeared in print, such as fish seasoned with tamarind and coconut and lamb braised with oranges. Also included are Madhur's tips for the best accompanying foods - she gives us ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry. Beautifully illustrated throughout, this book is set to become the standard reference book on curries.

In a disaster, having food isn't enough-you also have to know what to do with it. Deborah D. Moore has been a Prepper for most of her life, long before the term was popular. She believes in being prepared to winter in during the long cold months that she has to endure in the Upper Peninsula of Michigan. An entire room of her small home is devoted to food and supply storage. Since her house is small it's easy to heat with the wood cook stove that, at the same time, gives her a means of cooking and baking her food supplies. Featuring over 100 receipes, author Deborah D. Moore will take you on a fun, step-by-step journey to recreate the same meals she makes every day on her wood stove-using only what she has stored in her pantry.

Interest in growing and eating chilis has increased tremendously in the past few years. Everyone wants to grow chilis. It's easy to understand why since chilis are fun and easy to grow and yield a big harvest. And best of all, there are many varieties to try-from the hottest varieties like Trinidad Moruga Scorpion and Carolina Reaper, to milder varieties like Jimmy Nardello and Padron. Included here are more than 200 different varieties with cultivation tips, images, and taste guides. Eva Robild and Kerstin Rosengren are two devoted chili lovers who show you the basics of growing chili, from planting a seed during the winter months to moving them outdoors during the summer. You will also learn how to test a chili from the weakest to the strongest heat. But chili is not just about heat. Some varieties may also have notes of lemon or pineapple. The authors also provide tips on how to take care of and store chilis and recipes for hot sauces and dishes.

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.

He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob.

With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.

Treat your loved ones with Nadiya's collection of delicious and comforting family favourites 'A national treasure. This, the official companion to the BBC series of the same name, features crowd-pleasing dishes that the whole family really will want to eat' Independent, Twenty Best Cookbooks of 2018 __________________ The OFFICIAL cookbook, featuring the beautiful, simple and must-try recipes from her BBC TV series NADIYA'S FAMILY FAVOURITES. Nadiya shares the food she loves to cook and eat with her family and friends, offering fast, easy and delicious new recipes for every kind of day. This cookbook shows you how to create the perfect dishes to complement the moments we value most with our loved ones, as well as simple and satisfying solutions for those tired nights and speedy showstoppers for impromptu feasts. Nadiya's new book features delicious recipes such as. . . *HALLOUMI CURRY served with coconut sambal. This fusion curry is simple but packed full of flavour. *AVOCADO PASTA with peas and mint, a fresh and healthy recipe with a no-cook sauce, this makes a perfect midweek meal. *STICKY LAMB RIBS, tender ribs covered in a sweet and sticky sauce. *PEANUT HONEYCOMB BANANA CAKE. A real showstopper which combines banana bread, peanut butter icing and homemade honeycomb. With over 100 easy and rewarding recipes, Nadiya's family favourites will soon become yours too. This is the cookbook you'll reach for time and time again for those memorable moments. You'll find quick meal solutions, food to lift the spirits, fuel for hungry bellies and feasts for friends. Let Nadiya's recipes fill your home with memories, just as they do hers. 'She baked her way into our hearts and hasn't stopped since' Prima *SHORTLISTED FOR A NATIONAL BOOK AWARD*

The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.

Winner of the 2020 Guild of Food Writers First Book Award and Specialist or Single Subject Award, as well as the 2020 Fortnum & Mason Food & Drink Awards for Debut Cookery Book 'Everything you ever needed to know about this vital ingredient for good cooking' - Ken Hom 'An authoritative compendium on the history, production and benefits of a broad spectrum of vinegars interspersed with recipes.' - Sunday Times From food writer and historian Angela Clutton comes The Vinegar Cupboard, demonstrating the many great ways vinegars can be used to balance and enhance flavours, and enable modern cooks to make the most of this ancient ingredient. There aren't too many ingredients which manage to bring flavour and adaptability to recipes and are actively good for you, but vinegar manages it, and this must-have new book, winner of the Jane Grigson Trust Award 2018, looks at how they have woven their way through culinary and medical history for thousands of years, and highlights the ways we can all benefit from vinegar in our diet. There is a growing interest in vinegars and a recognition of the role acidity plays in cooking, and within these pages, Angela Clutton shows how much can be achieved using just red or white wine vinegar in your cooking, as well as exploring the vast array of vinegars available. The range of vinegars on the market are expanding rapidly, and you can easily find fruit, herb, sherry, cider, malt, rice, balsamic and many types of red and white wine vinegars (from rioja through to champagne) on your supermarket shelves. The Vinegar Cupboard encourages cooks to have an arsenal of as many varieties of vinegars as they can fit in their kitchen; while we don't expect everyone to have a vinegar cupboard, we'd like to think this book will encourage a vinegar shelf at least! Photography, info-graphics and flavour wheels enhance the recipes in this collection, ensuring this is a usable and accessible book for all home cooks.

Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the most of the edibles in your garden or the farmer's market bounty! The No Waste Vegetable Cookbook will help you cook your way through greens, beans, roots, and herbs with seasonal recipes that utilize every edible part of the plant. Author Linda Ly shares a wide variety of recipes and techniques from her popular CSA Cookbook, from creative pickling (think watermelon rind) to perfect pestos. Chapters and recipes include: Tomatoes and Peppers: Spicy Minty Tomato Sauce Infused with Tomato Leaves, Spicy Fermented Summer Salsa, Ginger-Spiced Chicken Soup with Wilted Pepper Leaves, Blistered Padron Peppers and White Onions Leafy Greens: Kale Stem Pesto Spring Bulgur Salad with Kale Buds, Stuffed Collard Greens, Potlikker Noodles with Collard Greens, Broccoli Green and Baked Falafel Wrap Peas and Beans: Pea Shoot Salad with Radish and Carrot, Pan-Charred Beans with Bean Leaf Pesto, Yardlong Bean Curry with Wilted Spinach, Fava Leaf Salad with Citrus, Feta, and Walnuts, Charred Fava Pods with Parmesean Bulbs and Stems: Fennel Front and Ginger Pesto, Kohlrabi Home Fries with Thyme Aioli, Leek Green, Wild Mushroom and Goat Cheese Crostini, Scallion Soup, Green Onion Pancake with Spicy Soy Dipping Sauce Roots and Tubers: Carrot Top Salsa, Beetza Beetza, Quick-Pickled Sweet 'n Spicy Radish Pods, Savory Sweet Potato Hummus, Creamy Sweet Potato Soup with Maple Syrup, Hasselback Potatoes, Vietnamese Carrot and Daikon Pickles Melons and Gourds: Watermelon Rind Kimchi, Stir-Fried Watermelon Rind, Gingered Butternut Bisque, Four Ways to Toast Pumpkin Seeds, Sicilian Squash Shoot Soup, Drunken Pumpkin Chili, Pan-Fried Cucumber in Honey Sesame Sauce Flowers and Herbs: Chive Blossom Vinegar, Nasturtium Pesto, Cilantro Pepita Pesto, Chimichurri, Marinated Feta with a Mess of Herbs, and "All In" Herb Dressing Whether you're excited to make the most of the farmer's market or use every bit of your garden's bounty, this is the book that keeps the food on your table and out of the trash can (or compost bin)!

'A brilliant new book'- Daily Mail

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 and towards 10-a-day 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.

As ’n eggenote en pastoriemoeder, ma van drie volwasse kinders en voltydse hoërskoolonderwyseres weet Marilyn Gantana presies hoe kosbaar tyd is. In Marilyn kuier en kook! nooi sy ons om te deel in die keur van haar versameling resepte wat sy vir meer as 30 jaar al bymekaar maak en toets. Daar is familieresepte wat sy tydens haar grootwordjare by haar ma en tannies geleer het en dan ook die wonderlike staatmakers wat geliefde gemeentelede van Loeriesfontein en Grabouw met haar gedeel het. Smulkos soos gebraaide lamsribbetjies, pannekoekies met hoendervulsel, mini-seekos quiches en roosterkoek word op ’n eenvoudige en bekostigbare manier berei met bestanddele wat reeds in elke Suid-Afrikaner se koskas teenwoordig is. Die resepte is sonder fiemies, doenbaar en gou om te maak.