200 recipes--from appetizers to desserts--for this nutritious and increasingly popular vegetable.

Potatoes are the world's best food. You can boil them, bake them, fry them, sauté them, grill, braise, roast, and microwave them. Potatoes are irresistible, and Lydie Marshall's recipes for them are sublime. The book is an international compendium of tempting and varied dishes by one of America's most talented cooks.

As the popularity of a plant-based diet continues to grow, tofu sales are soaring, along with the demand for new recipes that showcase this healthy, budget-friendly meat alternative. In Twist on Tofu, award-winning food writer Corrine Trang shows how versatile and flavorful tofu can be, with 54 recipes for creative dinners, as well as starters, soups, salads, sandwiches, and even desserts. There are tofu-based twists on familiar favorites like French fries, Buffalo "wings," tacos, satay, and empanadas. Recipes for lasagna, Bolognese pasta, chili, poke bowl, and bibimbap offer delicious options for tofu-rich dinners. Trang tops off this celebration of tofu with a bit of sweetness - bumbleberry tofu custard and luscious tofu mocha brownies.

Tomato Love is a joyful collection of recipes that celebrate the favourite high-summer fruit. There's nothing quite like a luscious Brandywine or a sweet Sungold freshly-picked from the vine, but tasty canned and jarred products ensure tomatoes can be enjoyed year-round. The recipes in this collection invite year-round eating, new takes on classic dishes like red sauce and tomato soup, along with a mix of fresh ideas ranging from Sweet, Spicy, Smoky Barbecue Sauce, Roasted Tomato Basil Soup with Pumpernickel Croutons, to Caprese Pasta Salad with Salami and Shakshuka with Extra Veg. Home cooks, backyard gardeners, and CSA members overwhelmed with the bounty of the season will find dozens of inspiring ideas for introducing variety into the everyday repertoire of meals. With fresh and nourishing ingredients at the forefront, this cookbook makes it easy for families to put good food on the table - with easy cooking steps, ingredients that are readily available, and delicious recipes. Every recipe is shown in a colour photo, making the book easy to browse and use.

Henry Henderson blended the first batch of our famous relish in Sheffield in 1885. 130 years later, much has changed but Henderson's has not: we're still a family business, still blending in Sheffield to Henry's original recipe, a secret known only to three living people. The Henderson's Relish Cookbook features innovative recipes submitted by chefs, famous figures and local enthusiasts, helping you to add a touch of Yorkshire spice to your food. Henderson's Relish (affectionately known as Hendo's) has become a cultural icon in its own right, not to mention the key ingredient in a wide variety of tasty food dishes. This book delves into the mystery behind the sauce, while showcasing the wonderful works of art, music and literature it has helped to inspire along the way. Come and have a taste of Yorkshire's best kept secret.

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.

There is no other city quite like Rome. Once capital of an empire, this vibrant metropolis is steeped in awe-inspiring architectural, cultural and culinary history. It sits in Lazio, a region awash with charm and natural beauty. With the emphasis on fresh ingredients and local specialities this delightful little book captures the essence of Roman cooking with a vibrant collection of classic recipes. Featured here are traditional dishes such as Pasta Carbonara; Vegetable Soup with Semolina; Roman Roast Lamb; Baked Eggs with Tomatoes; and the irresistible rum and chocolate cake, Civitavecchia. With beautiful photography, step-by-step recipe instructions, and cook's tips, this recipe book is a delightful introduction to the food and cooking of Rome and will please anyone interested in producing mouthwatering meals to impress friends and family alike.

With more than 100 easy recipes made with simple ingredients, Supergrains will teach you just how delicious grains can be. Including recipes for breakfast, lunch, dinner and desserts, many of which are gluten-free, Supergrains features twelve different grains that are high in health benefits and low in calories. From a poached chicken, barley, mint, zucchini & pine nut salad to orange and almond syrup cake, Chrissy Freer will help you discover the benefits of the supergrains and how enjoyable they can be. It has never been easier to cook your way to great health!

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.

'Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses - beautiful, thoughtful, flavorful, and meaningful.' - Alice Waters, founder of Chez Panisse & The Edible Schoolyard Project The Miller's Daughter is a cookbook at the forefront of America's heritage grain movement with 80 glorious recipes and beautiful, candid stories that celebrate community, agriculture, sustainability, and the place of grains at every table. Emma Zimmerman with her father, Jeff, is a rebel and a dreamer on the outskirts of rural Phoenix. In a country overrun by corporate, homogenised grain farming, the daughter-father team are champions of rare and near-extinct varieties of ancient grains. The rejuvenation of their business, Arizona's Hayden Flour Mills, is an unlikely tale of an underdog rising from the Wild West. In The Miller's Daughter, Emma shares her stories of entrepreneurship and personal growth alongside stunning documentary photography. Her insights show readers how grains can and should be used to elevate our meals every day. Organised by grain (from farro to white sonora to red fife to corn, barley, durum and rye), Emma's collection of recipes covers breakfast, sweet, savoury and mains within each chapter. Think recipes for chickpea cookies, pink polenta with crispy pancetta, sprouted barley salad, farro crust tart, white sonora berry salad - and much more. This is the true and captivating story of a mill restarted, of near-extinct grains rescued, and a whole host of nourishing dishes created and enjoyed along the way.

Maple Syrup Cookbook has convinced thousands of readers that maple syrup makes just about everything taste better. Now, the revised third edition of this classic cookbook features full-colour photographs and a dozen of the author's favourite new recipes. In all, the book now offers more than 100 ways to enjoy maple syrup at every meal, including Buttermilk Corn Cakes, Banana Crepes with Maple Rum Sauce (perfect for an elegant brunch), Maple Cream Scones, Lacy Sweet-Potato Patties, Maple Bacon Strata, Curried Pumpkin-Apple Soup, Creamy Maple Fondue, Maple-Glazed Brussels Sprouts, Orange-Maple Wings, Beet and Pear Relish, Maple-Roasted Root Vegetables, Steamed Brown Bread, Maple Onion Marmalade, Hot & Spicy Shrimp Kabobs, Chicken with Maple-Mustard Glaze, and Crispy Maple Spareribs. There are barbecue sauces and salad dressings and dozens of tempting desserts, from Almond Bars and Coffee Chip Cookies to Maple Apple Pie, Maple Pecan Pie, Maple- Ginger Ice Cream, and much more. There's even a recipe for Maple Bread-and-Butter Pickles. This is a treasure chest of delightful recipes you'll turn to again and again.

Tal Smith, owner of the much-loved Cape Town deli Sababa, is back with new recipes in Sababa: More Middle Eastern and Mediterranean Food. This follows the incredible success of the first book Sababa: Middle Eastern and Mediterranean Food, and the constant request for more recipes. The recipes continue to be simple to follow and the ingredients are always easy to find. Sababa encourages home cooking and are all based on family recipes not only for cooking everyday suppers but for celebrations too.

From ancient Greece to the Victorian era and into modern times oils have been used for an infinite variety of purposes. This book explores the seemingly endless applications of this wondrous substance, looking at its fascinating properties, the vast range of types available and its use as a valued ingredient in recipes, medicinal treatments, cleansers, beauty treatment and aromatherapy. It combines in-depth advice with easy-to-follow recipes and instructions.

Learning to cook delicious meals using healthy ingredients is a snap in this new cookbook. With humorous anecdotes and current factoids on health, Julie and Sue explain everything from the truth behind beans and flatulence to demystifying the simple process of soaking and cooking dried beans and lentils. At a time when eating foods that are as good for the environment as they are for us is a growing concern, whole, healthy, high-fibre foods such as beans and grains are in high demand. Helpful info from gastroentrologist Dr. Guido Van Rosendaal also highlights the physical benefits of incorporating more legumes and whole grains into our everyday diets. Spilling the Beans covers it all, from how to cook up beans and grains, to how to add healthy fibre to your favourite desserts. An entire section on baking delicious desserts with beans amps up cakes, bars, and cookies with flavour and fiber.

A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another.

Lateral Cooking is, in a sense, the 'method' companion to its bestselling predecessor, The Flavour Thesaurus - and is just as useful, ingeniously organised and enjoyable to read.

The book is divided into 12 chapters, each covering a basic culinary category, such as 'Bread', 'Sauces' or 'Custard'. The recipes in each chapter are then arranged on a continuum, the transition from one recipe to another generally amounting to a tweak or two in the method or ingredients. Which is to say, one dish leads to another: once you've got the hang of flatbreads, for instance, then its neighbouring dishes on the continuum (crackers, soda bread, scones) will involve the easiest and most intuitive adjustment. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.

Lateral Cooking is essentially a practical book, but like The Flavour Thesaurus it's also a highly enjoyable read. The 'Flavours & Variations' sections, for example, draw widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers and personal recollection. Entertaining, opinionated and inspirational, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

From their restaurant in Speyside the authors have created a range of recipes, each using Scotch whisky to compliment or contrast the food.

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, discover where they originated, and learn how to choose, store, prepare and cook them. This guide with over 1300 photographs, explains all there is to know about these exquisite foods and how best to enjoy them.

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.

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.