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This book shows how to get your five-a-day in a whole range of delicious ways. Find out about over 250 different fruits and vegetables, from the well-known potato, squash and apple to the exotic loquat, cardoon and loofah, and learn how to choose, store, prepare and cook them. There then follows over 200 ideas for soups, appetizers, salads, dinner-party dishes, family suppers, light lunches, and desserts - with every recipe featuring at least one fruit or vegetable as its main ingredient. No other foods have the variety of texture, taste and aroma offered by fruits and vegetables, and this beautiful cookbook will inspire you to enjoy them to their full.
Grains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Ghillie not only discusses all the grains - their provenance, nutritional benefit, how best to cook them - but showcases over 100 international recipes that celebrate them. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Courgette & Sundried Tomato Cornbread at the weekend, create a feast of Fragrant Vegetable Biryani for friends, knock up a bulgar wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek supper or indulge in a Polenta and Ricotta Berry Torte. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.
While seaweed remains a core culinary ingredient in Asia, these traditions are enjoying a resurgence across the world, from California to Cornwall, Norway, Sweden and Denmark. Seaweed is one of nature's healthiest foods. Rich in vitamin B12, it is particularly good for vegans as this vitamin is usually found in animal sources. It also contains iodine, which helps promote a healthy metabolism. A little seaweed goes a long way and so it is perfect as a seasoning, whether in salt or infused in oils and dressings. It can be used to flavour both sweet and savoury, from broths, salads and stews to scones, shortbread, chocolate and granola. And because it is so good for our skin, there will also be recipes for body scrubs, seaweed soaks and masks.
Fries have well and truly evolved from a sometimes soggy side dish to the star of the show - the ultimate comfort food. And it's not just potatoes that have had a makeover. Parsnip, Celeriac and Aubergine have got in on the action too, and sometimes you can't beat a bit of beetroot. From large or small, fat or thin, skin-on or skin-off and with delicious dips to match, you'll discover your new favourite fries and dip combination. This book will take you on a journey from the classic Skinny Fries and Chunky Steak Fries that bring back childhood memories, through to the deliciously smoky Paprika-dusted Potato Wedges and Sensational Sweet Potato Fries, before taking you to the artisan heights of Pumpkin and Seasoned Parmesan Fries with Panko Breadcrumbs and Kimchi Fries with Pickles. If you like your fries fully loaded or downright dirty, then why not delve into the Fully Loaded chapter, where you'll find Melting Mozzarella, Tomato and Pepperoni Fries and Nacho Fries with Refried Beans, Guacamole and Sour Cream. With over 30 deliciously creative recipes, this book caters for everyone, and you'll see that feel-good food has never felt so good.
Let's get stoned with these 30 tasty recipes from Mary Jane, the weed world's answer to Mary Berry. Whether you go for an after-work treat to take the edge off the day or want your party to pack a punch, these tasty little recipes will help get you there, the natural way. We begin with the story of Mary Jane Belmont and her protege, Dr Hash, then get right to The Basics-knowing your weed. Check out what you have and how to treat it right for maximum effect, then move onto Cool Beginnings... and cannabis canapes. Sweet and Small Treats gives you the recipe for Mary Jane's very famous hash brownies and fudge, or try out her cupcakes (but don't donate any to the bake sale). If you're really hungry, Big Stuff, like pizza and tacos, will do the trick. The Refreshments chapter offers drinks like hash coffee and cocktails to kick-start the evening or bring you gently down. Depending on how much hash you put in, of course.
This is a visual guide to vegetables and how to use them, with 100 delicious recipes for soups, salads and main courses. It features bulbs, roots, shoots, stems, greens, beans, peas, seeds, squashes, fruits and mushrooms. Every entry is pictured with detailed descriptions and advice on seasonal availability, buying and storing, preparation and cooking. It includes fabulous dishes such as Fresh Asparagus with Tarragon Hollandaise, French Onion Soup, Potatoes Dauphinois, and Celeriac and Blue Cheese Roulade. There is a vast range of vegetables to choose from, and many different varieties within each type. This practical volume combines an illustrated guide to types and varieties of vegetables, with a compendium of tasty recipes. Photographs of each vegetable provide an instant reference, and the accompanying description gives details of how to prepare, use and cook each type. There are recipes for accompaniments, such as Braised Fennel with Tomatoes, and recipes which will make a substantial supper dish, such as Onion Squash Risotto. Whether you are looking for a soup, a salad or a main course dish, you will find a tempting suggestion here.
Don't know what to do with tofu? Tofu is the perfect ingredient for anyone looking to cut down on their meat consumption. It can be crisp, crunchy, soft or creamy. Its subtle flavour lends itself to both sweet and savoury dishes: you just need to know how to use it! With guidance on how to store, prep, season, marinate and flavour, this fantastic book is packed with hacks to convert tofu haters and make this super ingredient the star of the show. See just how versatile tofu can be, with 60 delicious recipes ranging from traditional phos, stir-fries and salads to the more unexpected: burritos, brownies and even smoothies!
The second book in the seasonal cooking series by Karen Mordechai of Sunday Suppers, Simple Fare: Fall and Winter is a richly illustrated resource, focused on market-driven cooking. It consists of 65 elegant, streamlined recipes for classic dishes, including Roasted Carrots over Smoked Ricotta Toast; Turkish Poached Eggs and Yogurt; Black Rice Bowl with Hummus, Shishito Peppers, and Buttermilk Meyer Lemon Dressing; Braised Beef Ribs and Beetroot; and more. Detailed instructions for preparing alternative flavor profiles are included for most recipes, allowing readers to easily adapt based on the ingredients at hand. Accented by unforgettable photography that showcases Mordechai's minimalist style, Simple Fare is an oversize, distinc tively designed kitchen essential.
This is a book of recipes. It is a fabulous collection of 30 tart and tangy recipes, from chilled soups to irresistible desserts. It includes classic lemon recipes such as Fresh Lemon Tart, Lemon Barley Water, and Lemon and Walnut Cake, with refreshing combinations such as Pot-roasted Chicken with Preserved Lemons and Artichokes with Garlic, Lemon and Olive Oil. It offers a concise introduction describes how to grow and harvest lemons plus how to get the best from the fruit in your cooking. It features tasty appetizers and snacks, refreshing salads, fish and shellfish, rich meat and poultry dishes, plus exciting cakes and bakes. It includes step-by-step instructions, cooking tips and techniques that will ensure complete success. It is clearly illustrated with over 75 photographs. The lemon is an essential cooking ingredient - its sharply fragrant juice and tangy rind is added to many different dishes from around the world. This enchanting book offers a wonderful array of recipes celebrating this intensely piquant fruit. There are soups from Greece and Thailand, a classic French hollandaise sauce, unusual fish dishes such as monkfish with peppered citrus marinade, and zingy fresh salads to choose from. The last chapter on cakes and desserts shows the true versatility of lemons with lemony breads, tarts, cookies and cakes along with Lemon Meringue Pie and a mouthwatering Lemon Cheesecake.
This title deals with the traditional recipes from the historic, healthy cuisines of Greece and the surrounding areas of the Eastern Mediterranean. It includes popular classics such as Stuffed Vine Leaves with Garlic Yogurt and Moussaka, as well as lesser-known specialities, including Warm Broad Bean and Feta Salad, and Octopus and Red Wine Stew. It offers an at-a-glance glossary of ingredients and professional cook's tips throughout, to ensure success. The sun-drenched fruit, vegetables, nuts and spices of Greece produce the rich and robust tastes and aromas that characterize the dishes of this region. This volume combines classic and contemporary influences in an assortment of mouthwatering recipes. There are dishes for every occasion including soups and starters, salads, fish and seafood, poultry and meat dishes, grains and pulses, and pastries and desserts. Afelia, Avgolemono and Kleftiko are just some of the tasty, traditional dishes in the book. Illustrated with more than 230 photographs, this fabulous collection will take you on an evocative and exciting culinary tour of the Eastern Mediterranean.
After her health journey led her to a plant-based diet, Gena
Hamshaw started a blog for readers of all dietary stripes looking
for a common- sense approach to healthy eating and fuss-free
recipes. "Choosing Raw," the book, does in an in depth manner what
the blog has done for hundreds of thousands of readers: addresses
the questions and concerns for any newcomer to veganism; makes a
plant-based diet with many raw options feel easy instead of
intimidating; provides a starter kit of delicious recipes; and
offers a mainstream, scientifically sound perspective on healthy
Superfood for busy people SuperSlaw contains highly nutritious, convenient recipes for busy people wishing to increase their vegetable intake. The book contains 60 main recipes, with two additional variations for each, which show how to create different combinations of micro-chopped vegetables to add a rainbow-coloured nutritional boost to your day and deliver specific benefits, whether you're looking to improve your immunity, boost your energy, fortify yourself before a run or simply eat more healthily. Chapters are structured by benefit: Hydrolize (Hydrate + Alkalize), Energy, Revitalise, Immunity, Metabolic Warmers, Recover. All of the recipes can be whizzed up in an ordinary food processor (or with a knife and chopping board) making it simple and fun to prepare even for those with the busiest of lifestyles. Recipes include Red Cabbage Purple Power Slaw which can be topped with mixed berries or transformed into a stir-fry with bean sprouts; Pesto Punch Slaw which can be served with roasted garlic quinoa or reinvented as Sweet potato and steak pesto burgers and Mediterranean Slaw which can be topped with cooked seafood or morphed into a tomato bake.
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.
Japanese food is healthy, delicious and universally enjoyed but despite the popularity of sushi and noodle bars worldwide too few of us cook this delightful cuisine at home. In Japanese in 7 (the latest addition to the in 7 series), Kimiko Barber uses just 7 ingredients or fewer to make deliciously fragrant dishes that you can effortlessly pull together any night of the week. Chapters are divided into: *Fresh - vibrant and healthy meals such as Yellowtail Sashimi, Hand-rolled Sushi and Japanese-style Duck Orange. *Fast - Meals like Dashi-rolled Omelette and Tuna Hotpot that can be on the table quickly after a long day at work. *Light - delicious recipes such as Japanese Onion Soup and Savoury Egg Tofu. *Vegan - nourishing plant-based recipes like Grilled Aubergine in Miso Soup and Mushroom Rice. *Comfort - bowls of warming Moon Udon, Chicken and Miso Porridge or Sea Bream Rice to enjoy on a cold winter's evening. *Sweet - creative Japanese desserts such as Matcha Jelly, Kyoto Tiramisu and Black Sesame Ice Cream. *Basics - Dashi and flavoursome dressings you can use to quickly create authentic Japanese dishes.
This book offers inspiration for using all the different varieties, from butternut and acorn to turban and patty pan. It offers ideas for all types of dishes including soups, main courses, side dishes and desserts. You can create various tastes and textures using all sorts of cooking methods, such as roasting, pureeing, stewing and sauteing. It features 30 recipes from around the world, including Pumpkin & Ham Frittata, Butternut Squash & Sage Pizza, and American Pumpkin Pie. 100 photographs include step-by-step techniques. Make the most of the eye-catching shapes and shades of pumpkins and squashes with this collection of recipes. Whether is it summer patty pan or autumnal pumpkin, there is a seasonal dish here. This handy little book provides a concise guide to the types of squash available, and some step-by-step techniques for preparing them. 30 recipes follow, with soups, appetizers, midweek meals, special occasion dishes, side dishes, desserts and bakes. Stage-by-stage photography and easy-to-follow methods makes it simple to achieve success, and a selection of tips and variations give the home cook plenty of scope to experiment with new ideas.
This is a book of recipes. Chopped, torn or sprinkled, discover how mint can enliven dishes with its deliciously pungent scent. It includes quick and easy dips such as Cool Mint Raita, exotic appetizers like Potato Pakoras with Coconut Mint Chutney, classic mains such Roast Lamb with Mint Sauce, as well as irresistible desserts, including Mint Chocolate Meringues and Peppermint Swirl Ice Cream. Chapters include Soups and Appetizers; Main Meals; Side Dishes and Salads; and Desserts and Drinks. A useful introduction covers different types of mint, growing, drying and storing techniques, plus simple mint recipes and the benefits of mint tea. It is beautifully illustrated with over 100 photographs of each finished dish plus charming illustrations. It offers a nutritional breakdown for each recipe that will help with dietary planning. Mint is sweetly fragrant and has been used throughout the world for centuries, adding aromatic highlights to dishes from soups and sauces to main meals and desserts. This delightful book draws inspiration from the cuisines around the world including India, Thailand and the Middle East. The front section of the book is packed with information about the different types of mint, with hints, cook's tips and step-by-step techniques. There then follows 30 recipes packed full of ideas to cook with mint. There are cool, refreshing soups such as Yogurt Soup with Mint, appetizing side dishes and salads such as Braised Lettuce, Peas and Mint, and Lebanese Country Salad with Mint, plus stimulating main courses like Fragrant Rice with Chicken and Mint. For those with a sweet tooth there are palate-tingling desserts including Mint Chocolate Meringues and Minted Earl Grey Sorbet. Sumptuous photographs accompany each recipe making this a beautiful gift for any herb-loving cook.
This is an inspired collection of original quinoa recipes that make the most of this amazing superfood. An informative introduction covers the story of quinoa, where it is cultivated, its nutritional properties and how to use it to maximum effect in a healthy diet. It shows how to utilize the incredible properties of this gluten-free 'pseudograin' in recipes such as Granola with Fig and Date Compote, Seared Malaysian Scallops on Black Chilli Quinoa, Bean Jambalaya and Mocha Brownies. Rich in protein, cholesterol-free and low in fat, the vibrant, tasty recipes in this book will help you radically improve your eating habits. Each recipe has a full nutritional breakdown so you can see exactly what the benefits of quinoa are. Native to the Altiplano people of South America, quinoa was a valued food of the Incas, who began growing it over 7000 years ago. Still cultivated in Peru and Bolivia but also in Colorado, Canada, Europe, Kenya and India, it has proved itself to be an adaptable and hardy crop, valued as a gluten-free food, superior to any other cereal; low in fat, cholesterol free, a good source of minerals and vitamins, and rich in protein. This book offers every conceivable way to use this fantastic food in appetizers, soups, main courses, side dishes and desserts that are packed with vibrant tastes. Whether you want a quick and easy family lunch or a striking and impressive dinner party dish, this book offers a nutrition-packed recipe for every occasion, illustrated in over 320 photographs.
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.
This title features 500 scorching recipes from India and the Caribbean to Mexico, Thailand and South-east Asia. You can explore the rich diversity of chilli in classic hot recipes such as Green Chilli Dumpling Soup, Thai Green Fish Curry, Wok-fried Crab with Red Chilli, Pak Choi in a Spicy Lime and Coconut Dressing, and Chilli Dhal Curry. Recipes include: soups; appetizers and snacks; fish and shellfish dishes; chicken and poultry dishes; meat dishes; vegetable dishes; pasta, noodles and rice; side dishes; salads; and relishes, pickles and salsas. It includes both subtly spiced recipes as well as red-hot dishes, with ideas suitable for every palate and occasion. Every recipe has easy-to-follow step-by-step instructions and complete nutritional information. Bring a flash of fire to your cooking with these inspiring chilli recipes specially gathered together from all over the world to tempt your taste buds. The book contains all the popular chilli classics such as Tangy Barbecued Jerk Chicken, Spicy Fish Curry and Beef Enchiladas with Chilli Sauce, as well as exotic dishes such as Tomato, Chilli and Egg Drop Soup, Hot Thai Omelette Rolls, and Crab Cakes with a Chilli Tomato Dip. Make the most of every kind of chilli - red and green, fresh and dried - including jalapenos, cayennes, Anaheim chillies and poblanos. With 500 photographs and tried-and-tested instructions, plus cook's tips supplying information throughout on chilli cuisine, this is an essential sourcebook for anyone wanting to discover exciting red-hot, spicy food.
Anita Sumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation - she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents. In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more. Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.
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