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SuperVeg celebrates the power and flavour of plants by shining the spotlight on 25 of the most health-giving vegetables on the planet. In this heartfelt homage, vegetable expert Celia Brooks explores the formidable nutritional benefits of each veg, providing a wealth of supporting information including selection, preparation and cooking techniques. Over 100 creative, health-enhancing, everyday vegetarian recipes cover simple flavour pairings through to more substantial offerings, and bring the joy of powerful nutrition, deliciousness and versatility to your home kitchen.
Grains and pulses, nuts and seeds: recipes from breads and tortillas to pancakes and pies.
In this timely new book Christine McFadden explores the way in which flour has been a staple part of our diet, and provides a comprehensive look at the alternatives to traditional wheat flour.
With an increasing and at times bewildering choice of flours online and in shops, this book follows a usable A-Z format, providing a CV of sorts for each flour (including plant source, gluten/protein content, flavour profile and how best to use). Each of the flours featured is accompanied by suggested recipes from Christine's kitchen, and these recipes demonstrate the often underestimated ways in which flour is used.
Flours range from cassava and quinoa to cricket flour and coffee flour, with delicious recipes such as cheddar and chilli cornbread (using amaranth flour), salted chocolate tart with buckwheat and walnut pastry, spicy onion pancakes (using moong dal) and spring lamb pot pies (with tradition plain wheat flour).
Recipes are accompanied by beautiful photography to bring the dishes to life.
Pamper yourself with delicious, organic, and energizing Power Food! With hectic and busy schedules, it can be difficult to lead a healthy and balanced lifestyle. Dutch superstar and best-selling author Rens Kroes makes it easy with a combination of healthy food, sufficient exercise, and relaxation. You'll find delicious, on-the-go breakfasts that make you happy, simple salads and pasta dishes, and healthy takes on sinful sweets. A guide showing nutritional information on each food is provided, including what to eat for different beauty benefits, like shiny hair or radiant skin. Lead a happy and balanced life with Power Food!
From top chef Suzannah Gerber comes a stunning guide to making 100 high-end restaurant-quality dishes at home. Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors-a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, more than one hundred original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d'oeuvres, drinks, and desserts-items like vegan sushis, charcuteries, roasts, and confits, as well as sous vide truffles and creme brulees. Also included are easy instructions for the advanced techniques like sous vide and foams and plating and styling, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. A comprehensive sauce roster and guide to stocking up will inspire you to create your own original dishes. All recipes are allergen conscious with alternatives so everyone can enjoy. Like the gorgeous dishes featured inside, Plant-Based Gourmet is visual eye candy, a highly designed keepsake volume with colorful photos throughout.
Why aren't we using vegetables in dessert? That seems obvious at first - they're not as sweet as fruit. Until you remember that a lot of fruits are quite tart to taste, and many veggies are quite sweet. We all know there's a spectrum - every child knows that many vegetables are really fruits, including avocados, tomatoes, peas, sweetcorn, courgettes, and bell peppers. In this truly innovative new baking book, Ysanne Spevack has made sure to include not only veggies that are secretly fruits, but also veggies that are 100% bona-fide vegetables, such as carrots, lettuce, spinach, cauliflower and onions. Why conform to the norm, let's embrace the strange and say yes to vegetables in unusual places! Vegetables are delicious, and of course they can all be sweetened, either by being marinated and mixed with something sweet (and healthy), or by having their natural sugars caramelised - or both. Many vegetables offer other plus points, like outrageous colours, or surprising textures. Take beetroots - how could you turn down such a wonderful colour? And lotus roots - the crunch and the shape is too extraordinary to refuse! The gorgeous spiralling shapes of the fiddlehead ferns make a tart of true artistry. And, of course, there are the health benefits of eating more veg. Many people struggle with ways to eat their recommended five (or more) a day, and parents often worry about getting vegetables into their children without a fight. Children are savvy to every trick to smuggle vegetables into their dinner, and can find the evidence a speck of green in a veggie burger within seconds. But give them a cake with a big cauliflower inside, and the silliness of it gets a foot in the door. The pure anarchy of putting soft leaves inside a layer cake or loaf engages most people's sense of humour. Once you're there, Godzilla Cake is a cinch! Other ideas are things of pure beauty, whether cascading radish slices offering unexpected juicy crispness to a pavlova, or swirls of purple radicchio adorning a rich and creamy cheesecake. Widen your perspective and enter into a brave new parallel world of possibilities. These recipes may feature some of the most familiar ingredients in your fridge, but in an enlightening and often entertaining way. Lastly, but most importantly of all, the cakes, bakes, cookies and treats are all absolutely wonderful to eat - which is Ysanne's aim, to indulge in the pleasures of baking and eating, with a side helping of health along the way.
Jane Mason wants everyone to know how fun and easy it is to bake bread at home - and how much better it is for you than any store-bought, plastic-wrapped loaf out there. You don't have to have made bread before to start creating delicious loaves. This book explains the basic techniques, and shows you, with step-by-step photography, how simple it is to make a huge variety of breads at home. The recipes come from the four corners of the globe, but they all have one thing in common - they are easy to follow and the result is so much better for you than anything you can buy in shops. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and cornbread. Spanning wheat and the myriad other grains used from country to country, this book will teach you how to make bread and understand its unique ability to bring people together to celebrate, share and enjoy it.
A celebration of garlic from festivals to folklore plus a stunning collection of more than 65 delicious recipes from around the world. Although garlic is neither an herb or a spice it has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb packs a powerful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish. Its taste varies in depth and aroma depending on the way it is cooked and the variety used. Jenny Linford's inspired recipes include delicious ideas for dips, snacks, meat, poultry and fish plus pastas and breads. Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho), Spaghetti al Vongole, Garlic and Anchovy Roast Lamb and Boeuf Bourguignon, then try some new recipes such as Garlic and Pistachio Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild Garlic and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspect of garlic, from Health and Traditional Medicine to Folklore and from Growing Garlic at Home to Garlic Fesitvals.
Your go-to guide for everything from cultivation to wine-making with one of humanity's oldest plant friends Once a staple in homes across the world, and found along every highland, highway, and hedgerow, the forgotten elderberry is making a comeback. Its popularity as medicine is surging, its choice as an edible landscaping plant is growing, and its use for wine-making and crafts is being rediscovered. Spanning history and geography, The Elderberry Book takes you on an adventure, deepening your appreciation of a plant that has played a crucial role across the world for thousands of years. Through this fun, inspirational, and educational resource, discover: Elderberry's amazing history Cultivating and foraging, from the balcony to the backyard Various traditional food and medicine preparations Simple wine-making techniques Traditional crafts and tools. This is the definitive guide to the many uses of elderberry; no matter where you are, one of humankind's oldest plant friends can provide you with anything from syrup to wine to dyes, and more.
'Claire is a clever cook who writes recipes, which are useful, affordable and practical (not as easy as it sounds). This is a book filled with recipes which you WILL cook, new ideas and twists on old friends. Bravo Claire, a lovely book in every way.' Anna Jones
Most of us buy the same ingredients week in, week out, and cook the same old recipes. Cookery writer Claire Thomson wants to encourage people to ditch the boring chicken stir-fry, the all-too-predictable spag bol and dreary fish pie, and enliven their cooking and eating.
Claire takes our 10 favourite supermarket ingredients and reinvents them as modern classics. With sections on chicken, tomatoes, eggs, cheese, minced meat, pasta, potatoes, salad, lemon and chocolate, each chapter covers the basics about that ingredient, then offers recipes using each in ways that will brighten up mealtimes. Claire's cooking is simple yet imaginative, and her kitchen expertise and knowledge of flavour combinations mean that these dishes will become your new standby meals.
This is the new essential cookbook, a modern solution to the eternal question: "What shall I cook tonight?"
Simple ways to make great-tasting nut and seed products at home; boost your health and nourish your body, and replace dairy with nature's blockbuster ingredients.
From the delectable Pluot Bruschetta (cover), and Heirloom Tomato Tart Tatin, a savory play on a French favorite, to a fragrant Lamb and Apricot Tajine with Ras el Hanout; from Pomegranate, Persimmon Forbidden Rice and the show-stopping Fig Leaf Roasted Salmon with Fig-Fennel Relish, to the humble Eton Mess, an English classic, Les Fruits: Savory and Sweet Recipes from the Market Table highlights the versatility of fruit as the main event forever redefining savory appetizers, salads, main courses, and, naturally, sweet desserts. Grouped by key ingredient and accompanied by stunning full-page photos, engaging anecdotes and approachable recipes, Les Fruits showcases seasonal fruit in every course, and for every season. In Les Fruits, author Pascale Beale takes inspiration from, among other things: an Alpine hike during a summer family reunion; the generosity of neighbors who shared from their abundant gardens; a Salvador Dali painting; the irresistible bounty found at the local farmers markets; and more, all delightfully intertwined with indelible childhood memories of cooking with her French grandmother and their shared obsession of searching for the perfect piece of fruit. Highlighting the tastes, colors and textures of twenty different fruits, Pascale has created nearly 100 recipes, brimming with glorious colors, innovative ingredients, and savory and sweet surprises. Her passion for great food, seasonal ingredients and unexpected flavor combinations, along with her sense of style and ease, make this, her seventh book, a must-have for experienced and aspiring cooks alike. Wildly colorful, thoroughly engaging and with spectacular dishes that both satisfy and impress, Les Fruits is as luscious, compelling and welcome as the first ripe peach of summer.
How do you recognise a good olive oil? How many different kinds of olive oil are there? What are the health benefits of using olive oil in cooking? In this book, Wilma Van Grinsven-Padberg, one of the few certified olive oil sommeliers in the world, and an international olive oil masterclass teacher, tells you everything you ever wanted to know about olive oil. She explores its lore, history, and uses, and shares her passion and expertise - and some of her favourite recipes - with insider tips on choosing the right olive oil, matching the oil to the dish, and identifying the characteristics and flavours of oils from different sources. The perfect gift for food lovers!
An original cookbook by, for, and about the Pueblo peoples of New Mexico. This cookbook is a product of the Flowering Tree Permaculture Institute, founded by Roxanne Swentzell at Santa Clara Pueblo. Its goal is to promote healing and balance by returning to the original foodways of the Pueblo peoples. The precontact, indigenous diet emphasises chemical-free meat, fowl, fish and a wide variety of whole grains, nuts, seeds, fruits and vegetables. Buffalo Tamales, Blue Corn Cakes, and Rabbit Stew are just a few of the unique and delicious Pueblo recipes. Five thought-provoking essays contribute to the understanding of Pueblo history and culture. Though written in the Tewa Pueblo of Santa Clara, indigenous peoples everywhere and anyone interested in learning about Pueblo culture and food will delight in this book.
This is a book of recipes. It is a wonderful collection of 30 recipes featuring the Mediterranean's best-loved ingredient. It includes classic olive recipes such as Tapenade, Baked Cod with Tomatoes and Olives, Baba Ganoush, and Potatoes, Feta and Olive Salad, plus dishes that feature olive oil as a main ingredient like Pistou, Bagna Cauda, and Bouillabaise. It is a concise introduction describes the different types of olive, the olive harvest and how best to select perfect olives for eating. It features tasty appetizers and snacks, refreshing salads, fish and shellfish, and meat and poultry dishes. It includes step-by-step instructions, cooking tips and techniques will ensure complete success. It clearly illustrated with over 75 photographs. It is a nutritional breakdown for each recipe is included. Olives are one of the most ancient foods. Both the fruit and its oil continue to nourish people and add interest to cuisines all over the world. Although olives are delicious on their own as a tasty and nutritious snack, many superb recipes exist using olives as a key ingredient, and this attractive book includes the very best selection of dishes. The appetizers and salad recipes demonstrate the wonderful affinity olives have with all sorts of fresh ingredients, creating dishes of stunning vitality and texture such as Cabbage Salad with Olives and Grilled Mediterranean Vegetables with Olives. Main courses include recipes with fish and shellfish, as well as pairing olives with rich meats like Duck and Lamb. There are also classic olive oil dishes such as Aioli, Brandade de Morue and Pasta Pesto. The book is beautifully photographed and illustrated throughout. An introduction packed with hints and tips makes this the perfect book for anyone who loves eating olives and cooking with olive oil.
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.
60 diverse recipes using the heathly fruit that has cornered the faux meat market. From the creators of the bestselling Avocado Cookbook.
A healthy fruit that doubles as a meat substitute? Count us in. Jackfruit is the new sustainable super ingredient on the block. With 60 sweet and savoury recipes, The Jackfruit Cookbook has something for everyone, from Loaded jackfruit nachos or faux meat Pulled ‘pork’ jackfruit burgers with crunchy ‘slaw to Jackfruit Chutney and Sweet jackfruit fritters with toasted coconut. Whether it's breakfast, lunch, dinner or dessert, there is nothing this fruit can’t do.
Make the most of this versatile, sustainable and delicious vegan ingredient with recipes for every occasion, perfect if you're looking for lunch on the go or a dinner menu to make everyone’s mouth water.
A health plan and cookbook for a fast and complete cleansing and detox. This incredible book offers a complete diet plan with recipes that are easy-to-follow, practical and realistic. The programme detoxifies the body for optimizing weight, improving digestion, skin, joints, energy levels, hormones, immune system and overall vitality. The author provides the most recent research and information on common toxins, pesticides and heavy metals that create health problems, and more importantly includes an action plan designed to help avoid and eliminate them completely. Part 1: Exposure to Toxins: * Environmental toxins, pesticides, radiofrequency electromagnetic fields, heavy metals. Part 2: Food Allergies, Sensitivities and Intolerances: * Understanding the differences, toxicity reaction, celiac disease, MSG/gluten/sulphite/salicylate sensitivity/aspartame sensitivity, identifying allergies, sensitivities and intolerances. Part 3: The Detox Diet: * Bowel & liver detoxification, cleansing foods, cleansing vitamins and minerals, 10-day detox diet plan, meal plans. Part 4: Recipes for The Detox Diet: * Recipes for everything from breakfasts to juices, breads and muffins, soups, vegetables and grains, to soups, salads and dressings and desserts. The recipes are simple to prepare and above all delicious and satisfying.
This is a superb volume of 500 classic and creative potato dishes for every occasion, in one indispensable collection. It includes soups; appetizers and snacks; salads; fish and shellfish; meat and poultry; vegetable dishes; side dishes; and desserts, bakes and breads. The fabulous range of recipes includes Spanish Potato and Garlic Soup; Potato Skins with Cajun Dip; New Potato and Quail's Egg Salad; Slow Baked Beef with Potato Crust; Baked Mussels and Potatoes; and Chocolate Potato Cake. Each recipe is explained clearly in stage-by-stage instructions and illustrated with over 500 beautiful photographs to inspire and guide. At-a-glance nutritional notes accompany every recipe, providing a breakdown for health-conscious cooks. Here is the ultimate collection of delicious recipes using one of the most popular ingredients - the potato. There are seemingly endless ways in which you can serve potatoes, from fries, chips, wedges and balls to fans and hasselbacks. Potatoes make an excellent base for soups, such as Fish and Sweet Potato Cream Soup and Country Vegetable Soup, and they can also be used to make fabulous main course dishes, from Moussaka to Basque-Style Tuna with Golden Potatoes. There are plenty of vegetarian ideas to enjoy, such as Spiced Pumpkin and Potato Gnocchi, Spicy Potato Strudel and Layered Potato Bake with Cheese. This is an essential book for anyone who wants to explore the possibilities of the potato, and who enjoys good, wholesome food.
'Everyday cooking is about sharing your love of food with family and friends. With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.' Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC series. Delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist.
From the Earth celebrates the diverse world of heirloom vegetables.
Peter Gilmore, one of Australia's most acclaimed chefs, takes you on a culinary and historical journey into the world of unique and almost forgotten vegetables. Each vegetable features at the heart of a recipe, and is further explored through a detailed profile and stunning photographs by Brett Stevens. The book looks at chef Gilmore's decade-long passion for growing vegetables, and how it has informed and inspired his work as a chef. Also featured are four dedicated, like-minded growers he works closely with. They share their passion and knowledge for producing vegetables with a focus on flavour and sustainability. From the Earth is an embodiment of this passion, illuminating the amazing world of vegetables from seed to plate.
Fiona Beckett presents over 70 recipes for cooking with wine - the magic ingredient. Throughout this amazingly informative book, food writer Fiona Beckett expands on the idea that cooking with wine is an easy way to make meals special. Starting with Soups, Salads & Appetizers, there are recipes such as Warm Scallop Salad with Crispy Pancetta and Parsnip Crisps, Radicchio and Blue Cheese Salad with Moscatel and Honey Dressing and Pea Veloute. The next chapter, Pasta and Grains, includes Sticky Pork Mac'n'Cheese, Slow-cooked Ragu and Red Wine Spaghetti with Olives, Garlic and Anchovy. Fish & Seafood has recipes for Moules Marinieres with Muscadet, Fine Wine Fish Pie and Cioppino Fish Stew. Meat and Chicken features a classic Coq Au Vin and a delicious Duck Casserole with Red Wine, Cinnamon and Olives. Try some of the surprisingly good recipes in the Vegetable Dishes and Pulses/Legumes section such as Caponata and Chestnut, Mushroom and Madeira Tarts. The book rounds off with delightful Sweet Things & Baking with Peaches in Prosecco and Chocolate & Cabernet Pots, then concludes with Sauces, Butters & Relishes. Each dish includes a recommended wine match to ensure every meal will be a perfect marriage of food and wine.
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!
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