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

Are you considering going vegan, but not sure how to start? Are you already committed to an animal-free diet, but are unclear about how to get proper nutrients? Vegan for Life is your comprehensive, go-to guide for optimal plant-based nutrition. Registered dietitians and long-time vegans Jack Norris and Virginia Messina debunk some of the most persistent myths about vegan nutrition and provide essential information about getting enough calcium and protein, finding the best supplements, and understanding the 'real deal' about organics, processed foods, raw foods, and more. Now, ten years since its original publication, the book has been completely revised and updated, with:a brand-new chapter on vegan eating for weight managementguidance on eating to prevent chronic disease the latest findings on sports nutrition and muscle masseasy-to-follow vegan food guides, menus, and pantry listsCovering everything from a six-step transition plan to meeting calorie and nutrient needs during every stage of life, Vegan for Life is the guide for aspiring and veteran vegans alike

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

Although seaweed is now all the rage, because we have been reading about and eating Japanese food, it has long been an important ingredient in Britain too, even if many of us don't recognize it as such. Just think of laver bread. Seaweed suppliers are becoming easier to find, but if you need some really quickly, a walk on your local beach will deliver the goods just as well. Fi Bird is nothing if not enthusiastic. She lives in the Hebrides and has written her own guide to foraging. In addition she is super-keen on teaching children to cook. This, her second book, combines these three elements: the Hebrides because seaweed runs amok there; foraging, because she lives in the midst of a natural larder; teaching, because she has written a fine set of intelligent and properly tested recipes. The book has four strands: an account of seaweed species that flourish here; a discussion of our use of seaweed over time, and in regional cookery; an assessment of the physical properties of seaweed and how they might contribute to a healthful diet; and a set of recipes. These last are not merely for boiling up dulse, or steaming kelp, but offer imaginative solutions to incorporating seaweed into our daily fare: brown bread ice-cream, fudge, curry (yes, curry!), dried seaweed biscuits, seaweed seasoning powder, water biscuits with rock samphire, seaweed croutons, seaweed treacle tart, and many more.

More Than 50 Delicious Pumpkin Recipes, including Paleo Friendly, Gluten Free, Dairy Free, and Vegetarian Options to Enjoy All Fall Long! Pumpkin is not just for pie! With help from Maggie Michalczyk, registered dietitian and creator of the popular Once Upon a Pumpkin blog, you can discover brand-new ways to use your pumpkin, whether fresh or canned. From snacks and side dishes to breakfast, dinner, and dessert, you'll never get tired of the creative ways to use your pumpkin! Recipes include: Homemade Pumpkin Pie Spice Pumpkin Ginger Oat Bowl (Dairy-Free) Pumpkin Chocolate Chip Banana Bread Pumpkin Donuts (Gluten- and Dairy-Free) Pumpkin Snickerdoodles Lemon Pumpkin Soup (Gluten-Free and Vegetarian) Pumpkin Mac and "Cheese" (Dairy-Free and Vegetarian) Pumpkin Spice Latte Pie Pumpkin Turmeric Hummus (Gluten- and Dairy-Free) And many more! These fantastic recipes are not only delicious but feature paleo-friendly, vegetarian, and gluten- and dairy-free options! Recipes also feature ingredients from your favorite brands, including Libby's, Simple Mills, Quaker, and siggi's. Don't leave your pumpkin for fall baking. Now with The Great Big Pumpkin Cookbook, you can eat all the pumpkin your heart desires all year round!

'The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher.' - Diana Henry From Scratch: Ferment is the no-nonsense guide to fermenting at home. From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process. From Scratch: Ferment offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary. 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, Charcuterie. Text is extracted and updated from Sour, with new recipes, by Mark Diacono.

In 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fourteen years later, the Starting with Ingredients spirit lives on in a more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. More than 100 recipes in fifteen categories are easily navigated with brightly colored tabs, and Chef Aliza Green's signature sidebars, ingredient tips, and culinary lore is sprinkled throughout. Feeling like enjoying fish, or lemons, or quince and pears, or nuts? From apples to zucchini, there's a dish for that, developed by a seasoned chef for the home cook to savor.

Get ready to make flavourful pizza at home with this all-in-one guide to cooking in your new Ooni. Sure to be a hit at any home gathering, now you can use this revolutionary piece of equipment to make and create top-quality pizza at home, sure to rival any and all takeout options. Scott Deley, an official Ooni ambassador, will walk you through everything you need to know with delicious doughs and scrumptious sauce options as well as guidance for oven temperature and maintenance. Take your pizza from average to extraordinary with flavourful combinations such as Mixed Tomato Bianca, The Alternative Hawaiian, Upside-Down Margherita, or Cheesy Garlic Bread Pizza with a Twist. With over 40 recipes to choose from, pizzeria pizza is sure to become a thing of the past. Fire up your Ooni oven and make every night a Pizza Night with this pizza-lovers guidebook that is guaranteed to help you to bake the best pizza pies ever!

A one-of-a-kind guide to organizing your fridge-including practical tips for meal prep and storage, plus more than 100 recipes-that makes it easier to eat better, save money, and get the most out of your food Practicing "fridge love" is a roadmap to eating healthier, saving money, and reducing food waste while enjoying a beautiful and harder-working fridge. This book-part organizational guide and part food-prep handbook-is your guide. Author Kristen Hong adopted a nutrient-dense, plant-based diet in an effort to lose weight and improve her health. But amidst the demands of day-to-day life and a busy family, she found it impossible to stick to. The solution? A smarter, better-organized fridge that served her real-life needs. In this invaluable resource, you will discover how a beautifully organized fridge can make your life-including healthy eating for the whole family-easier. It covers general fridge organization (for all models and configurations) as well as shopping tips, storage guidelines, the best meal-prep containers, and more than 100 easy plant-based recipes made for meal prepping.