Delicious vegetarian and vegan batch cook recipes for busy people. The phenomenal rise in the popularity of veganism, plant-based meals and flexitarian diets means that more of us are regularly choosing to cook meat-free dishes. Concerns about waste and budgets have ensured that making conscious decisions about using leftovers and root-to-shoot eating is becoming mainstream. But as traditional batch cook recipes often lean towards meat-based meals, finding brilliant vegetarian and vegan ideas can be tricky. That's where The Green Batch Cook Book comes in, harnessing the vibrant fresh flavours of fruit and vegetables in an innovative and breezy collection of 70 meat-free recipes. Start your day with beautiful breakfasts - Sweet Potato, Pepper and Feta Frittata, No-knead Marmite and Cheese Loaf, Rose-pink Rhubarb and Vanilla Custard Pancakes - or simply bake a batch of Brown Sugar Rusks and Cranberry to eat on the run. Lazy make-ahead lunch recipes include Garlicky Mushroom and Chestnut Sausage Rolls, Edamame and Spring Green Pot Stickers and a simple but irresistible Broccoli, Lemon and Almond Salad. Feeding a crowd? Check out the family-friendly big batch chapter with tempting recipes for Mushroom, Broccoli and Walnut Lasagne, Summer Veg Patch Risotto or Sticky Aubergine Bao Buns with Smacked Cucumber. And if it's sweets or treats you're after, you'll love the ridiculously easy Cornflake Florentines, Blood Orange Upside-down Cake, tangy Lemon and Elderflower Slices or the wild Jumbleberry Sorbet. Praise for The Batch Cook Book: 'Redefines the concept of batch cooking' Stuart Heritage, Guardian 'Batch made in heaven' Daily Express 'Mouth-watering new recipes and hints and tips for the best batch and meal prep techniques' Eat Your Books 'You won't be disappointed with these winter warmers' Huffington Post

This title deals with nature's wonder ingredient: 100 amazing uses from traditional cures to food and beauty, with tips, hints and 40 tempting recipes. You can learn how to use the remarkable powers of honey in your medicine chest, household, bathroom and kitchen. It features dozens of safe natural remedies and preparations - how to make honey compresses, anti-fungal ointments, digestive tonics, cough syrups, antiseptic balms and sleeping aids. It contains a guide to all the different kinds of honey, and over 40 classic recipes that make the most of nutritious honey in all kinds of delicious ways - from sweet-and-sour marinades to delectable honey pastries. It comes with step-by-step instructions and 275 photographs. The first sweetener, honey predates sugar by hundreds of years. But as well as its culinary uses, honey has long been valued in folk remedies. This book presents in one volume not only a fascinating history of an ancient ingredient but a comprehensive and practical guide to the many amazing and beneficial uses of honey in the home. Combining history, a guide to the different types of honey, household uses, medicinal preparations and beauty treatments, as well as many delicious recipes, it demonstrates the amazing versatility of honey. This is a delightful sourcebook of ideas you will turn to time and again.

Project Smoke describes Raichlen's seven steps to smoked food nirvana, including 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke -cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavoured dishes. Bacon-Crab Poppers. Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-colour photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried.

The first section of this book offers an insight into the significance of the apple in history. It then gives a botanical overview of the fruit and explains how to plant, nurture and cultivate your own apple harvest. The directory section features a unique photographic collection of over 400 internationally grown varieties. Apples are listed alphabetically from Acme to Zoete Ermgaard. The versatile apple is a popular ingredient in many tasty recipes, and a collection of classic apple recipes is featured. Dishes include Curried Apple Soup, Scallops with Apple Mash, Pumpkin and Apple Risotto, Baked Apples, and Apple Crumble.

The healthful virtues of olive oil, a key component of the Mediterranean diet, have become well-known in recent years; its monounsaturated fats and antioxidants are beneficial in preventing heart disease by controlling LDL ("bad") cholesterol levels while simultaneously raising HDL ("good") cholesterol levels.

Helen Koutalianos has preached the gospel of olive oil and its benefits for years; at the same time, consumers across North America have become more sophisticated and appreciative of flavorful, boutique olive oils that are not mass produced. In this charming, intimate cookbook, Helen and her daughter Anastasia have collected 150 delectable, Mediterranean-inspired recipes (Greek and beyond), many of which have been passed along from Helen's mother and grandmother, in which olive oil is a central ingredient; these include Olive Oil Poached Lamb, Quail with Olives, Turkish Kebab with Garlic, Shrimp and Feta Casserole, Octopus in Wine Sauce, Seared Scallop and Prawn Gazpacho, Artichokes with Lemon, and Kolokethakia Yemista (Stuffed Zucchinis with Lemon Egg Sauce).

The book also takes readers through the artisan olive oil-making process, from cultivating and processing the fruit to the production of the oil itself. Complemented with full-color photographs of recipes, "From the Olive Grove" will seduce and inspire readers to create their own delicious, heart-healthy meals at home.

The ultimate cookbook celebrating the world's best ingredient: peanut butter. The peanut butter food trend has spread from supermarket shelves to high-class restaurants. Gone are the days when peanut butter was just for kids - relegated to plain, smooth paste smeared on white bread (not that there's anything wrong with that)! Peanut butter can be sweet, savoury or straight from the jar. With over sixty recipes for each and every meal, Peanut Butter: Breakfast, Lunch, Dinner, Midnight is the perfect match for any peanut butter nutter. Learn how to make (or buy) the best peanut butter, then give your tastebuds a vacation with surprising yet oh-so-delicious peanut butter combinations. Try creative takes on toast and classic chocolatey treats like peanut butter chocolate chip granola, take it to the next level with a smokey BBQ satay pizza, and wash it all down with a peanut butter espresso martini.

Boy, do we love our s'mores. Americans buy an estimated 90 million pounds of marshmallows a year, and more than half are toasted and sandwiched with a chocolate bar between two graham crackers. Which inspired Dan Whalen to ask: What would happen if you kept the s'mores architecture - three layers of gooey, melty, and crunchy - but changed it up? The result: Salted Caramel S'mores, Lemon Meringue S'mores, Kettle Corn S'mores, not to mention the Elvis - a bacon, banana, and peanut butter s'more. In 50 playful recipes, photographed in full colour and packaged in a puffy square format reminiscent of the original formation, S'mores! completely redefines what a s'more is - and where it can be made - by designing all recipes to be made in a standard oven (adapted for an outdoor fire). Dan Whalen, who in his last book tackled another singular passion, Tots!, redefines both the filling of the s'more - ice cream, sweet potatoes, cereal, Peeps, Sriracha, figs, avocado, even a scallop (which bears some resemblance to a marshmallow) - and the "cracker" - using phyllo dough, pie crust, potato chips, and cannoli sheets. From the deliciously simple Nutella S'mores to the sophisticated Grilled Peach Basil S'mores, this book emphatically and mouthwateringly puts the more! in s'mores.

'A brilliant new book'- Daily Mail

Eating healthily can be a confusing business. But what if there were a single, simple change you could make that would transform your health, without forcing you to give up the foods you love?

According to a growing body of international studies, little tweaks to your everyday diet to get you beyond the 5-a-day minimum and towards 10-a-day could slash your risk of developing the biggest diseases to affect the Western world. In fact, experts agree that simply eating more fruit and veg is the single most important dietary change you can do for your health!

As only 3 out of 10 people are even achieving the minimum amount of fruit and veg, this book aims to make getting there easy. No gimmicks, no 'banned' foods, no miserly portion sizes. Just 80 of the classic recipes you know and love made healthier (and tastier) by simply upping the amount of fruit and veg in them, all backed by the best science available.

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world. The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.; Low-temperature cheese-making, ancient wisdom not outdated; Artisnal and regional cheeses of Greece; Condensed milk and culinary innovation; The art of making Brie de Meaux Fermier; Animal husbandry and other issues in the dairy industry; The origins of the New York dairy industry; The origin and history of the ice-cream cone; Milk and its by-products in ancient Persia and modern Iran; Mother's milk; Milk and its products in ancient Rome; The cheeses of Hokkaido and other milky issues in a ricist society; Cato's Roman cheesecakes; The origins of Bechamel sauce; Medieval Arab dairy products There are upwards of 30 papers by academics from Britain, America and other countries.

Cook healthy and delicious dishes with this easy-to-follow Indian cookbook! Entice with Spice shows you how to prepare delicious and simple Indian meals at home without spending hours in the kitchen. A first-generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh, readily-available ingredients. Indian food lovers will find more than 90 recipes--from samosa to naan bread and mouthwatering curries--for easy-to-prepare versions of their favorite dishes, from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S. With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to prepare a homemade Indian meal that tastes authentic! The recipes in this book include: Chicken Kebabs Pepper Shrimp on a Stick Coconut Chutney Whole Wheat Flatbread Sweet Rice Pudding And much more...

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.

'An essential addition to your library' Russell Norman 'A genuine ode, written with style and substance in equal measure' Gill Meller 'A joy filled double whammy. Great drinks require as much artistry as food and this book proves the case mightily.' Jeremy Lee Vermouth is currently experiencing a revival, and we can't seem to get enough of it. In A Spirited Guide to Vermouth, Jack Adair Bevan celebrates this versatile drink and its botanicals, drawing out vermouth's history and its delicate herbal flavours with recipes for cocktails, and some food to accompany them. As an award-winning food and drink writer, and one of the first restaurateurs to make his own vermouth, Jack Adair Bevan is the perfect guide through vermouth's rich history and recent resurgence. As well as Jack's original recipes, A Spirited Guide to Vermouth also contains recipes contributed from the likes of Russell Norman, Olia Hercules, Gill Meller and Jeremy Lee. With cocktails ranging from a Toasted Nut Boulevardier to a Perfect Manhattan, and from a Blood Orange Vermouth and Tonic to a Rosemary Bijou, the book also has dedicated sections exploring classics such as the Martini and the Negroni. This book will take you on a botanical journey of discovery and teach you not only how to make your own vermouth, but also how to use it in your cooking, from vermouth-braised red cabbage to Negroni Bara Brith, along with plenty of food and drink recipes to accompany the aperitivo hour.

Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons). This is a truly modern look at preparing under-exploited protein-packed pulse ingredients. Including an illustrated guide to pulses, this exhaustive volume also covers all you need to know to buy, prepare, cook and store your superfoods. Chapters include: The Power of the Pulse, The Recipes and Check Your Pulse. Try canellini, parmesan and basil frittelle or perhaps celeriac and Puy lentil remoulade before tucking into Adzuki bean ice cream with crystallized ginger. Divided into nibbles & dips, small bites, soups & salads, big dishes and sweet treats, Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie's bookshelf and will be a go-to book for years to come. Other titles in this series include: Super Root Spices and Super Grains, Nuts & Seeds.

Microgreens are young plants that are harvested a few weeks after germination. We've all heard of the nutritional virtues of kale, for example, but did you know that the microgreen versions of many plants hold anywhere from 4 to 50 times the nutrients per volume as the same plants in mature form? Microgreens truly are the new superfood.

Chefs and gardeners around the country are discovering that these easy-to-grow plants can be raised in the convenience of your own kitchen in a few weeks' time. And the range of flavor profiles is amazing from spicy radishes or daikon to fresh-from-the-farm corn flavor in miniature corn microgreens.

Sal Gilbertie gives you all you need to know to growithese delicious plants. He walks you through many of the most popular varieties, explaining growing specifics and flavor profiles. He then provides fabulous recipes for enjoying your harvest in salads, soups, main courses, and much more."

More than 75 satisfying recipes to warm body and soul as you snuggle up against the cold by the fireside. Winter is the perfect time to stay indoors and prepare comforting home-cooked meals. Lizzie Kamenetzky takes her inspiration from snow-covered mountains, ski towns and cosy winter cabins, to bring you recipes that are perfect for snuggling up against the cold in front of a crackling log fire. Enjoy these delicious recipes from dawn till dusk. Start your day with coffee and a sugar-dusted breakfast bake, still warm from the oven. Rustle up a hearty winter salad or serve a bowl of steaming soup for lunch, as you look forward to a satisfying plate of dumplings, or a rich casserole come the evening. Create creamy gratins, tasty supper skillets, slow-cooked meats and deep-filled pies, or entertain your friends with a traditional cheese fondue. Finish your indulgent meal with a rustic fruit tart, or a baked souffle spiked with a little warming winter spirit. Whatever your craving, you will find the perfect recipe to satisfy it here, as winter food has never been so comforting or delicious.

The omelette, at once simple and complex, is delicious at any time. John Finn's mother was a fan and passed her knowledge and passion to her son. Here Finn provides instructions for four master recipes-the classic French omelette, an American diner omelette, a frittata and a dessert omelette-and delectable variations on each.

The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. We are all familiar with a few mezze favourites - hummus, falafel, tabbouleh and stuffed vine leaves - but Bethany offers up a whole host of other treasures. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma'amoul Shortbread Cookies, here are mouth-watering dishes for you to try. Bethany's recipes stem from her childhood, as she mixes traditional country fare with cosmopolitan feasts, and adds contemporary twists. In The Jewelled Kitchen she unveils a culinary heritage that is as rich as it is diverse.

Beans. Affordable, full of high-value protein, with a long-lasting shelf life, beans are versatile-equally delicious in stews or salads. And now we are learning to appreciate their worth as sustainability staples. Once pushed aside by Whole30 and Plant Paradox dieters, legumes have been rediscovered by home cooks everywhere. From common classics like black and pinto to heirloom beans like Appaloosa and Dapple Greys, The Mighty Bean, written by established cookbook author Judith Choate, provides a never-ending collection of recipes to showcase these plant-based powerhouses. Including vegetarian, vegan and meat-friendly recipes, The Mighty Bean inspires a new outlook on legumes. Enjoy them as appetisers such as a Spicy Bean Dip, savour nourishing mains like Ayocote Negro Chili and delight in desserts including Red Bean Cake. No matter what the dish or time of day, the flexibility of beans is undeniable and, with vibrant colour photography, irresistible.

Treat your loved ones with Nadiya's collection of delicious and comforting family favourites 'A national treasure. Crowd-pleasing dishes that the whole family really will want to eat' Independent ________ Nadiya shares the food she loves to cook and eat with her family and friends, offering fast, easy and delicious new recipes for every kind of day. This cookbook shows you how to create the perfect dishes to complement the moments we value most with our loved ones, as well as simple and satisfying solutions for those tired nights and speedy showstoppers for impromptu feasts. Featuring delicious recipes such as . . . * BUTTER TURKEY CURRY with deliciously creamy sauce and white rice * SAMOSA PIE with an aromatic, hearty filling and crisp pastry shell * BRUSSEL SPROUT SLAW perfect for Christmas and all year round * CHICKEN AND RICE BAKE with fluffy grains and all wonderfully spiced * PEANUT HONEYCOMB BANANA CAKE with peanut butter icing and homemade honeycomb With over 100 easy and rewarding recipes, Nadiya's family favourites will soon become yours too. This is the cookbook you'll reach for time and time again for those memorable moments. You'll find quick meal solutions, food to lift the spirits, fuel for hungry bellies and feasts for friends. Let Nadiya's recipes fill your home with memories, just as they do hers. 'She baked her way into our hearts and hasn't stopped since' Prima *SHORTLISTED FOR A NATIONAL BOOK AWARD*

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.