Explore both culture and cuisine through this collection of 100 authentic and individually tested recipes from South India, home to one of the world's oldest traditions in vegetarian cooking, now laid out in an easy, cook-as-you-read format Some of the reasons why this book belongs in your kitchen library: * A great introduction for the novice into food not typically available even in Indian restaurants* A helpful guide for those familiar with the cuisine in re-creating the authentic flavours * Notes explaining the role of each type of dish in the meal * useful menu suggestions* How-to's on everything you will need in the recipes from making sambar powder and extracting tamarind juice to using an idli mould.

For the millions of home cooks who swear by the ease and convenience of the slow cooker, this book provides a new array of healthy, delicious recipes. And for the millions of vegetarians looking for simple, hearty fare, this book introduces them to the magic of slow cooking. The book proves that slow cookers can be used for much more than just tough, inexpensive cuts of meat. They are perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, root vegetables, in preparations such as Spicy White Bean and Sweet potato Stew with Collards, Balsamic-Glazed Carrots and Parsnips, and Boston Brown Bread. Stuffed vegetables such as Bell Peppers Stuffed with Couscous and Lentils, are moist and tender, with none of the oven's dryness. Even desserts such as Chocolate Fancy Fondue and Brandy-Laced Pear Brown Betty, are sensational.

'n Versameling van Jan se beste vegetariese resepte en nog baie nuwe kinkels, alles op die vuur. As jy iets soek vir vleislose Maandag, jou nuwe vegetariese skoondogter moet onthaal, of die kleinkinders moet kosgee - is daar geen rede waarom jy nie kan braai nie. Met Jan se liplekker braaibroodtjies, potjies, kerrie, brode, burgers tot poedings sal selfs die vleiseters terugkom vir nog 'n skeppie!

Vegetarian recipes celebrating the food of Palestine, from the co-author of Falastin, Jerusalem and Ottolenghi: The Cookbook.

A homage to Palestinian food and culture, Boustany, is the first solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture.

Boustany translates from Arabic as 'My Garden', and the down-to-earth, relaxed and plentiful recipes are reflective of Sami's signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating - platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.

With over 100 recipes, Sami offers recipes for breakfast, sharing plates, big celebrations, simple breads, moreish sweet treats, easy dinners and more. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.

Basics: Vegetables is the first in a series that will completely demystify cooking through step-by-step photography and clear instruction. It is a short but comprehensive photographic primer with recipes and techniques that showcase both classic vegetarian dishes and modern reinventions. Whether you’re having a vegetarian guest over for dinner, trying to make a weekday lifestyle shift, or years into a vegetarian diet, learn (or relearn) the basics with step-by-step photos and easy-to-follow instructions.

From Hasselback Butternut Squash to Risotto Verde or Tomato Tatin, your next vegetarian meal—or dinner party—is only a few ingredients away. Make spinach-tinted green waffles with eggs on the weekend, or treat yourself to a hearty lentil shepherd’s pie, assembled in 15 minutes and perfect for weekday lunch leftovers.

Basics: Vegetables has 80 recipes for vegetarian and vegetarian-aspiring cooks ready to grow their repertoire of delicious vegetable-forward meals. It is a must-have addition to any cookbook library.

Fresh, delicious vegetables should be a staple of any diet, but if you've decided that you'd like to take your Meatless Mondays to a whole new level, then it might be time to ditch the processed foods and meats and try out a vegetarian diet. Eating vegetarian doesn't have to be complicated! In fact, it can be downright scrumptious and satisfying. The Easy Vegetarian Kitchen helps you to create simple meals that will help you live a happier and healthier life. Erin Alderson, the popular voice behind the whole foods, vegetarian blog Naturally Ella, shows you how to easily eat plant-based vegetarian meals every day. With 50 core recipes for everything from entrees to appetizers and desserts, The Easy Vegetarian Kitchen guides you through staple recipes such as salads, sandwiches, stir-frys, and stews and easily adapt them to seasonal or oh-hand ingredients. Enjoy spring's fresh asparagus in a delicious frittata and change it up for winter with Curried Butternut Squash and Feta. Core recipes allow readers to build an essential pantry list so eating vegetarian is always easy. And if you feel like going vegan, each recipe can be easily adapted with flavorful substitutions. Start filling your kitchen, and your belly, with healthy, plant-based ingredients and start eating your way to a happier meat-free life.