High in protein, low in calories and completely cholesterol-free, tofu is an excellent substitute for eggs, dairy products and meat.This inspiring cookbook explains the different types of tofu, how to store it and how to cook creatively with it.The easy to prepare recipes are dairy-free versions of international favourites including classic dishes such as English shepherd’s pie, Mexican tacos, savoury Mediterranean-style risotto as well as soup, salads and desserts from around the world.

The Olami cookbook from Nirit Saban of the popular deli on Bree Street, Cape Town is all about simple, nourishing, wholesome food. Olami, a word used in Israel, means global, universal and worldly, and Nirit's recipes open the door to many fusions and intermingling flavours from the Middle East to South America. A book that keeps in mind the local, the recipes with easy-to-source ingredients make it accessible to everyone. 'There is something magical that happens at Olami every day, whether it be the flavours we combine, the music that streams through the sound of sizzling and steaming and bubbling, the voices of our customers and friends and family, the arrival and departure of our suppliers - the consistent flow of work and production all adds up to a melting pot of powerful elements that nourish the team and the customers in the most inspiring way. The intention behind Olami and my life is to be as connected to nature as nature is to us. We at Olami are incredibly humbled at this opportunity to share the food we love with everyone.' - Nirit Saban In the book one will find classic recipes with a twist, the focus being on using original flavour bases with different combinations to create meals with flair and flavour. One can roast butternut with a glaze of honey and sprinkled toasted sesame seeds or one can mash the butternut and top it with loads of parsley, lemon, olive oil and a dusting of sweet paprika.

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.

This is a book of recipes. It is a fabulous collection of 30 delectable berry and hedgerow recipes, featuring raspberries, strawberries, blueberries, blackberries, acai berries, and many more. It includes delicious dishes from sweet bakes such as Raspberry and Hazelnut Cake to Blueberry and Vanilla Muffins, irresistible iced desserts such as Strawberry Meringue Clouds and Blackberry Fondue, as well as rich main meals like Strawberry and Venison Salad, and Turkey and Cranberry Pies. A concise introduction describes how to pick, buy and store berries, as well as how to get the best from the fruit in your cooking. It features tasty appetizers and snacks, refreshing salads, fish and meat dishes, plus exciting cakes and bakes. It is illustrated with over 75 photographs, plus step-by-step instructions, cooking tips and techniques to ensure complete success. Small, bright jewels glinting against a dark hedgerow; berries are simply magnificent. The glowing hues and delectable taste of strawberries, raspberries, gooseberries, redcurrants, cranberries, loganberries and blackberries (to name but a few) give us immense pleasure. This beautiful little cookbook celebrates their variety and versatility in the kitchen. Chilled Gooseberry Soup with Blackberries, Mackerel Salad with Redcurrants, and Roast Duck with Elderberry Sauce prove that berries work with more than just sweet courses, while the selection of cakes and desserts, from Cranberry Brownies to Raspberry Brulee will delight even the most experienced cook.

"Fresh Eggs Daily blogger Steele lays down as many tips and recipes as her chickens do eggs in this innovative and plucky collection.... This will be hard to beat." - Publishers Weekly (Starred Review) Lisa Steele, fifth-generation chicken keeper and founder of the popular blog Fresh Eggs Daily, knows a thing or two about eggs. And she's ready to show you just how easy and delicious it can be to make eggs a staple of every meal. First, Lisa will tell you everything you don't know about eggs-such as what the different labels on grocery store egg cartons mean-and bust some common egg myths. From there, she provides you with foundational techniques for cooking with eggs, including steaming, grilling, baking, and frying. And finally, Lisa shares her go-to recipes for everything from breakfast staples, like eggs Benedict and a classic French trifold "omelette," to breads, sandwiches, beverages, snacks, soups, salads, pasta, cakes, pies, and condiments. You'll encounter a wide variety of both sweet and savory dishes with Lisa's unique twists. Read The Fresh Eggs Daily Cookbook to discover new and exciting ways to incorporate fresh eggs into your cooking and baking repertoire each and every day.

"The quince has always had a special place among the fruits of Europe. The ancient Greeks called it the 'golden apple', the Romans the 'honey apple'. And it was most likely a quince, not an apple, that Eve plucked from the tree in the Garden of Eden. This book describes both the cultivation, the history and the cooking of quinces. Useful sections set out how to choose the variety best suited to your garden, to plant the trees and to maintain them in good health; there is a sketch of the glorious history of the fruit in cookery of past ages; there are some excellent recipes for savoury dishes that depend on the quince for that special flavour, and for all those sweet dishes that bring out the unique qualities of the fruit. The authors ensure that the reader can keep their harvest in the proper manner and they spend much time describing those special quince confections such as quince preserve and quince 'cheese' (or membrillo as it is known to the Spanish). We tend to forget that the first marmalades were made from quinces and that before we had easy access to citrus fruit, the quince was perhaps the most flavourful and aromatic product of the orchard known to our forebears. Books about quince cookery are rare (and mostly out of print). Yet people with a quince tree (or trees) in their garden will often have more fruit than they can cope with in the small number of recipes they have to hand.

'I absolutely adore the food in this beautiful book.' - Nigella Lawson 'One of the most inventive vegetable cooks.' - Anna Jones 'Joe just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.' - Rachel Roddy '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 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. Your small change can make a big difference. Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters focus either on one core vegetable or on a group of similar vegetables, celebrating seasonality and encouraging you to experiment. Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour. With tips on how best to prep dishes and advice on minimising stress and time in the kitchen, each recipe is as straightforward as possible.

This is a delicious collection of fruity soups, salads, cookies, cakes, pastries, pies, tarts, puddings, preserves and drinks, shown in 500 photographs. It is a sumptuous volume of 500 healthy and mouth-watering fruit recipes for every occasion. It includes recipes that make the most of every kind of fruit - apples, pears, citrus fruits, peaches, grapes, summer berries, figs, bananas, pineapples, and many more. It includes all the fruity classics, such as Melon and Prosciutto Salad, Duck with Orange Sauce, Rich Fruit Cake, Blueberry Muffins, Raisin Bread and Apple Strudel. It offers useful cook's tips and variations throughout, as well as handy, at-a-glance, nutritional information on each page. Fruit is both healthy and delicious, and this book is a must for everyone who wants to enjoy fruit as part of their five-a-day. The book celebrates fruit in all its forms: fresh from the orchard, baked in the oven, cooked in cakes and tarts, preserved in jams and relishes, and blended in drinks. There are ideas for soups, appetizers and side dishes, salads, main courses, cakes and bakes, desserts, preserves, chutneys and drinks. Recipes include Fruit and Nut Coleslaw, Spiced Lamb with Apricots, Date and Walnut Brownies, Deep-dish Apple Pie, Strawberry Jam and Festive Liqueurs. This inspirational book is a must for every fruit fanatic's bookshelf.

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.

Why coconut? Sales of coconut oil are skyrocketing as health-conscious people everywhere are embracing the health benefits of this wonder food.

Coconut oil has been shown to: Lower bad cholesterol Boost thyroid function Burn abdominal fat, and Boost energy and endurance.

Its sister product, coconut flour, is: Gluten-free High in fiber and protein, and A great wheat substitute.

Rejoice, then, in more than 75 mouthwatering coconut oil and coconut flour recipes paired with beautiful photographs. Every dish is gluten-free, grain-free, and uses fat-busting, superfood-worthy coconut oil. Here are dishes such as High-Protein Lemon-Poppyseed Muffins, Cauliflower-Crusted Pizza, and Slow Cooker Pork Roast. They are fresh, tasty, and above all, great for you on so many levels.

To keep within your budget, can be challenging in these days - especially if you like eating out. However, As Good As Eating Out ​ provides the perfect solution: make your own restaurant food at home. It's much more healthy and affordable.

In this cookbook you will find easy recipes for fast food favourites like chicken bites, fish and chips, hot dogs and boerewors rolls, pizza and pasta - and ice cream of course. And if you prefer a diet low in carbohydrates and sugar, even you are catered for. Start planning your menu: choose from soup, salads, wraps, nachos and tacos, stir fries, curries, steaks, bunny chow, lamb shanks and pork ribs to mention a few. And if you worry about basics like how to make pizza dough or pasta yourself, even these topics are catered for. End your menu with dessert, ranging from cheesecake and mousse to malva pudding and panna cotta.

You will eventually see: real restaurant can be affordable - at home.

A cookbook for noodle lovers. Discover some of the best dishes that Asia has to offer, from ramen and laksa to zha jiang mian and pad thai. Written by chefs who know their noodles, these recipes celebrate the all-time classics, from dishes fit for a wedding to bowls of instant noodles mixed with gooey cheese. With recipes from China, Japan, Korea, Vietnam, Thailand and Malaysia, Noods is (almost) as good as a trip across Asia. Start the day with beef pho and end it with pad kee mao. Whip up a bowl of jjapaguri or learn to make liangpi. Sate your cravings, find new favourites, and slurp your way from dawn to dusk with noodles, noodles and more noodles!

The food stories behind your favourite fruits and vegetables. Have you ever wondered who picked your Fairtrade banana? Or why we can buy British strawberries in April? How far do you think your green beans travelled to get to your plate? And where do all the wonky carrots go? Above all, how do we stop worrying about our food choices and start making decisions that make a difference? In an effort to make sense of the complex food system we are all part of, Louise Gray decides to track the stories of our five-a-day, from farm to fruit bowl, and discover the impact that growing fruits and vegetables has on the planet. Through visits to farms, interviews with scientists and trying to grow her own, she digs up the dirt behind organic potatoes, greenhouse tomatoes and a glut of courgettes. In each chapter, Louise answers a question about a familiar item in our shopping basket. Is plant protein as good as meat? Is foraged food more nutritious? Could bees be the answer to using fewer chemicals? How do we save genetic diversity in our apples? Are digital apps the key to reducing food waste? Is gardening good for mental health? And is the symbol of clean eating, the avocado, fuelling the climate crisis? As pressure grows via social media to post pictures of food that ticks all the boxes in terms of health and the environment, these food stories from the author of the award-winning The Ethical Carnivore are also a personal story of motherhood and the realisation that nothing is ever perfect.

Get in on the ground level of the next artisan food obsession--honey! Just like wine, cheese, beer or coffee, honey is an artisan food with much to be discovered. Whether you're interested in tasting the various varietals, using it as a cure, or harvesting your own, Honey For Dummies is the guide for you. This book reveals the deep and complex world of honey, its diverse floral sources, and its surprising range of colors, smells, and flavors. You will learn about over 50 single-origin honeys, their sensory profiles, where they are produced and where to buy them. Discover how to taste and evaluate honey using the same methods as professional honey sensory expert. Understand how honey is produced by honeybees, and how beekeepers harvest, and bottle this liquid gold. You'll also discover the historical role honey has played around the world in folklore, religions, and economies. From its health benefits, to recipes, to food pairings, this complete guide covers all things honey! Honey is the latest food trend that can be found at farmers' markets, specialty food shops and on the menu of restaurants. It is produced from bees in every state and just about every country on the planet. Let Honey For Dummies accompany you on your sweet adventure! Discover the rich and complex world of single-origin honey Learn about honey's composition and its myriad health benefits Acquire the skills to taste honey like a pro then how to perfectly pair honeys with all foods Try the book's many wonderful recipes that incorporate honey Honey For Dummies is the perfect companion for every chef, brewer, homesteader, beekeeper or honey lover.

Annie Rigg's fuss-free cooking is all about maximizing flavours and creating healthy meals that are packed with protein and proudly plant-based. Her tempting dishes take inspiration from all over the globe, and are perfect for anyone wanting great food, whether dining solo or catering for a crowd. Mains include curries, stews, Insta-friendly sushi sandwiches and tasty tacos; Quick Suppers take you from speedy courgette spaghetti with pea 'pesto' to Singapore noodles and dhal; inventive Salads include black rice with chargrilled sweet potatoes, Brussels sprout slaw and freekeh tabbouleh; Sides and Seasonings include moreish shoestring potatoes with chat masala, braised Little Gems and plenty of dips and sprinkles; Soups and Light Bites range from classic pumpkin soup to ingenious spring onion pancakes and quick potstickers; and finally, magnificent Feasts include jackfruit bao buns for a party and a traditional pastry-topped pie Chapters: QUICK SUPPERS MAINS FEASTS SOUPS & LIGHT BITES SALADS SIDES & SEASONINGS 'I've worked with Annie many times over the years and this beautiful cookbook does not disappoint. It's jam-packed with exciting and delicious recipes, tips and ideas that will have you racing into the kitchen.' - Rachel Allen

Enjoy a cup of tea and a slice of cake with Britain's favourite novelist Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes and pastries is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks. In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in 'Pride and Prejudice'; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in 'Emma'; and Jumbles, inspired by the biscuits enjoyed by Fanny in 'Mansfield Park'. From Plum Cake and Gingerbread to Ratafia Cakes and Sally Lunns 'Tea with Jane Austen' has all the recipes you need to create the finest tea time treats, and the original recipes are given alongside, so you can compare them and appreciate modern time-savers such as icing sugar, dried yeast and electric mixers all the more!

As a follow up to the author's previous contribution The Apple Cookbook, more quick and easy recipes make use of the abundant and cheap fruits that summer provides. Puddings, starters, main dishes and preserves can be the fruit' of your labours.

In this cookbook you will find subtly spiced recipes as well as those that are red hot - meaning there are meals for every palate, every occasion and every season of the year.

There is nothing quite as pleasurable as a well-made, hot, aromatic cup of coffee. This book explores all aspects of coffee and coffee use, with clear, informative text and beautiful photographs throughout. It includes a fascinating discussion on the history of coffee drinking around the world, and an overview of all the roasts, grinds and blends available. It explains how to make the best-known coffee drinks, such as espresso and granita, and includes over 70 coffee recipes, such as Tiramisu, Coffee Coeurs a la Cre me, Mocha Sponge Cake and Cappuccino Torte. With over 750 glorious photographs, fascinating text and enticing recipes for all occasions, this is the book for every coffee-lover.

From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch. Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving. With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you'll learn how to make everything from Pate to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more. Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.