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Books > Food & Drink > General cookery > Cookery by ingredient > General
Ever been tempted by the thought of trying juicy deep fried
mealworms, proteinrich cricket flower, or swapping your Walkers for
salt and vinegar flavoured grasshoppers? If so then you are not
alone! Over 2 billion people regularly eat insects as part of their
diet, and the world is home to around 1,900 edible insect species.
For adventurous foodies and daring dieters comes the newest way to
save the planet, eat more protein, and tickle taste buds. But this
isn't an insect cookbook. Instead it's an informative field guide:
exploring the origins of insect eating, offering tips on finding
edible bugs and serving up a few delicious ideas of how to eat them
once you've tracked them down! It includes a comprehensive list on
edible insects and where to find them, how to prepare them, their
versatile usage and nutritional value as well as a few recipes. A
bug-eating checklist covering all known edible bugs so readers can
mark off the ones they've eaten and seek out new delicacies
concludes the book. This is a perfect introduction to the weird,
wonderful, and adventurous side of entomophagy.
Potato, a widely eaten and nutritious vegetable, comes in a variety
of avatars. It can be baked, fried, boiled or more than often is
consumed as an accompaniment to other vegetables. This book is a
fabulous assortment of mouth-watering dishes made using Potato as
the chief ingredient. A variety of cuisines with potato as its
chief ingredient are included in this book with their varying and
contrasting flavours, and textures. The book offers a whole new
approach to cooking potatoes and explores the varying tastes which
this humble vegetable holds.
A whole-foods, plant-based diet that has never been easier or tastier—learn to cook the Forks Over Knives way with more than 300 recipes for every day!
Forks Over Knives—the book, the film, the movement—is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them—or you’d like to be—you need this cookbook.
Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:
- Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
- Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
- Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables
- Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant “Steaks”
- Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
- The Amazing Bean: White Beans and Escarole with Parsnips
- Great Grains: Polenta Pizza with Tomatoes and Basil
- Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more!
Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today—it could save your life!
When this book was first published in 1978 it became an instant
classic; it has been reprinted over 16 times and is still
recognised as one of the best vegetable recipe collections
available. It provides over 400 superb recipes that make the most
of the combinations, flavours and textures of delicious fresh New
Zealand produce. Recipes include side dishes, salads, mains,
desserts, dressings and sauces. Digby Law's Vegetable Cookbook has
clear and simple instructions, an emphasis on using only the very
best ingredients, and the imagination and flair that the author
brings to all his cooking. Now back in print for the first time in
almost 10 years, this classic deserves a place in every New Zealand
kitchen.
Cali'Flour Foods has helped millions transform splurge foods into
superfoods. And now, their first cookbook, Cali'Flour Kitchen,
offers recipes for the dishes you haven't been able to enjoy for
years-from French Onion Soup and Quiche Lorraine to pizza, cookies,
enchiladas, and lasagna. Cali'Flour Kitchen is designed for people
across the dietary spectrum, providing perfect, guilt-free recipes
for every carb-heavy craving, whether you're eating vegan,
dairy-free, keto, paleo, or a plant-based diet. For those suffering
from health issues like diabetes and autoimmune diseases, this
cookbook reintroduces those favorites that have long been forsaken,
reinventing them to include a full serving of vegetables. With over
100 recipes and detailed how-tos on creating cauliflower crusts,
rice, crisps, wraps, and zoodles, Cali'Flour Kitchen is all about
indulging without compromising health.
A comprehensive guide to making tofu and cooking with it, featuring
75 versatile recipes from one of the country's leading voices on
Asian cuisine. Respected cooking teacher and popular blogger Nguyen
showcases tofu in all of its forms in this horizon-expanding
cookbook.
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