This title features fabulous pasta sauces, starters, salads and soups, shown in over 300 step-by-step photographs. It presents a combination of traditional dishes, regional specialities, and original recipe ideas. It guides you through each stage of preparation with easy-to-follow, step-by-step instructions. It features classic recipes such as Penne all' Arrabbiata and Minestone Soup, as well as contemporary ideas such as Paglia e Fieno with Prawns and Vodka, and Tagliatelle with Radicchio and Cream. It includes guidelines on how to cook pasta to perfection, with tips on how to eat it, how to match shapes to sauces, and how to serve. This superb book is a truly comprehensive guide to choosing, cooking and enjoying Italian pasta. The introductory identification section contains fabulous photographs and fascinating information on a huge range of dried and fresh pasta types, including long and short varieties as well as flavoured and colored pasta. There is also a fully illustrated technique section showing how to cook and serve pasta, and how to choose the right pasta for your sauce. The book features more than 100 inspirational recipes for pasta sauces, salads and soups, encompassing all kinds of pasta.

The essential recipe book for people looking for easy ways to include more veg in their diet, Eat More Veg elevates humble vegetables into hearty mains and satisfying side dishes. Annie Rigg, a Leiths-trained chef and well-established food writer with over 20 years of experience, turns her hand to crafting 80 irresistible vegetarian and vegan dishes in her latest offering Eat More Veg. This is a cookbook for people who want to make vegetables a bigger part of their diet to benefit their health and the environment without having to compromise on taste. Annie Rigg's vibrant and healthy dishes offer just that. Her recipes are not about what's missing - they are about maximising the impact and flavour of plant-based ingredients in ways that are fresh and enticing. Divided into six chapters this book covers quick suppers, mains, special feasts, soups and starters, salads, and sides. Dive in to discover 80 delicious dishes that make the most of seasonal produce, often using vegetables grown in National Trust gardens. From puttanesca cherry tomatoes to Indian spiced Romanesco, courgette, pea and basil risotto to spinach, lentil and chickpea kofta, Annie Rigg makes use of diverse seasonal veg in imaginative, appetising ways. Eat More Veg is a glorious collection of comforting and exciting dishes guaranteed to satisfy.

Let your creativity blossom by cooking with botanical ingredients for stunning visuals and delicious flavors-from Loria Stern, social media star and originator of the botanical-pressed cookies trend. For most of us, "eat your flowers" might mean an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it is a way to bring her whole garden into the kitchen, to play with colors and flavors, and make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and naturally vibrant herbs and veggies into her cooking for playful, gorgeous, and nourishing meals. In Eat Your Flowers, she invites you to take advantage of nature's edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish. In this celebration of natural components, Loria shares how to get brilliantly colorful results usually only acquired through chemical-laden ingredients, such as wilted purple cabbage blended with nuts into a beautiful amethyst spread that magically turns bright pink with a squeeze of lemon. But Loria's use of botanicals brings value far beyond just the visual-she is a master at incorporating them in ways that make the most of their natural flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts, appetizers, salads, soups, breads, veggies, pasta, grains, meat, poultry, seafood, desserts, and beverages all get floral enhancements, with recipes including: Rainbow Coconut Granola Floral Summer Rolls Gardenscape Focaccia Botanical Steamed Tamales Filled with Hibiscus Jackfruit Basil Flower Eggplant in Hoisin Sauce Rose Pistachio Verdant Bars Flower-pressed Shortbread Cookies Prickly Pear Cocktail Eat Your Flowers shows you how to transform botanical ingredients-root to stem-into recipes that are a pleasure to make, eat, and share.

This book features sensational fresh salad recipes for all seasons and occasions. It offers inspiring ideas for all tastes, from simple side salads to sophisticated main course creations. It is a feast of delicious healthy recipes that take only minutes to prepare. It shows you how to make classic recipes such as Caesar Salad and Salade Nicoise, as well as tempting ideas including Warm Chicken with Sesame. You can make the most of salad ingredients from leaves and herbs to vegetables, fish, meat, cheese, pulses and fruit. It includes advice on preparing and storing salad ingredients, and suggestions for dressings. Say goodbye to boring lettuce with this delightful little book of fresh ideas. The recipes embrace tastes and textures from all around the world, with Prosciutto Salad with an Avocado Fan, Thai Scented Fish Salad, and Tabbouleh with Fennel & Pomegranate, as well as refreshing sweet salads, including Exotic Fruit Salad, Watermelon & Grapefruit Salad, and Iced Pineapple Crush with Strawberries & Lychees. The handy introduction explains how to prepare, rinse and crisp salad greens, and how to make Mayonnaise and French Dressing. With easy to follow instructions and attractive pictures, this book will provide inspiration every day.

'I absolutely adore the food in this beautiful book.' - Nigella Lawson 'One of the most inventive vegetable cooks.' - Anna Jones 'Joe just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.' - Rachel Roddy 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference. Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters focus either on one core vegetable or on a group of similar vegetables, celebrating seasonality and encouraging you to experiment. Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour. With tips on how best to prep dishes and advice on minimising stress and time in the kitchen, each recipe is as straightforward as possible.

This fabulous collection of 175 protein-packed salads provides a wonderfully nutritious recipes that are perfect for creating fresh and healthy meals. There is something for every occasion in this vibrant book, whether you're looking for an elegant appetizer for a dinner party, a simple low-carb lunch, or a hearty evening meal. Recipes include traditional appetizers, such as Prawn Cocktail, Marinated Herrings, or Carpaccio with Rocket; impressive low-carbohydrate fish dishes, such as Trout & Ginger Salad, Moroccan Tuna Salad with Green Beans & Eggs, or Anchovy & Roasted Pepper Salad; and protein-rich meat and poultry recipes, such as Roasted Chicken & Walnut Salad and Warm Chorizo & Spinach Salad. Full nutritional information is provided for every recipe, detailing the protein, carbohydrate and fat content of each dish, as well as the calories. Stunning photographs and straightforward step- by-step instructions make this cookbook invaluable to anyone planning a nutritious and protein-rich diet for health or weight loss.

This is a tempting collection of stylish and tantalizing soups and starters. Each recipe is clearly presented with step-by-step instructions, and the book is illustrated with over 260 photographs. There are plenty of quick and easy options that take only a few minutes to make, as well as sophisticated dishes that can be prepared in advance - perfect for impressing at dinner parties. Recipes range from simple soups and seasonal salads to delicious pates, elegant terrines and foolproof souffles, so there is something for every occasion. Professional cook's tips and extra recipe variations throughout make this book a perfect source of information as well as ideas. This wonderful book of first courses is great for anyone who loves cooking and entertaining, whether for a formal dinner party or a relaxed family meal. There is a choice of over 70 delightful recipes which are surprisingly easy to prepare. The book features classic recipes such as Wild Mushroom Soup, Chicken Liver Pate, and Leek and Onion Tartlets, as well as new ideas, such as Salade Nicoise, Pears and Stilton, and Mussels and Clams with Lemon Grass. Every recipe is shown in helpful stage-by-stage photography, with a glorious picture of the finished dish, so you can see the results you are aiming for, and cook's tips and variations provide extra advice and ideas. With so many fantastic recipes, there's a first course here to complement every main course, tempt any tastebuds, and impress the most demanding guests.

Updated with fresh photo cover. Looking to spend less at the grocery store and add more veggies to family meals? Our Favorite Meatless Recipes offers solutions with 60 satisfying dishes sure to please. Serve up Cheesy Baked Eggplant or Fast-Fix Pasta Primavera...they'll never miss the meat! Artichoke-Tortellini Salad and Broiled Parmesan Tomatoes are scrumptious sides. In the mood for soup & sandwiches? Try Colby-Swiss Broccoli Soup and Portabella Burgers. Treat everyone to Smoky Vegetable Pizzas, Over-Stuffed Mushrooms and World's Best Carrot Cake...delicious! With these yummy recipes, your family will be eating and enjoying more veggies in a jiffy!

"Wild Edible Mushrooms "aids mushroom hunters and armchair naturalists alike with finding, harvesting, preparing, and enjoying North American wild mushrooms. Detailed descriptions and color photos of forty edible mushrooms--including scientific and common names, habitat, odor, taste, fruiting time, and more--are accompanied by more than 100 mushroom recipes. Hope Miller's introduction includes reasons to make mushrooms part of one's diet (nutrients, medicinal, taste, cost), cautions (allergies and toxins), tips on caring for and preparing mushrooms (drying, freezing, preserving, canning, pickling), and illustrations to help identify different parts of each mushroom.

The wonderful thing about making a salad is that it's a relaxed, stress-free way of cooking, with endless possibilities for customisation. By simply adding in a handful of toasted nuts, something sweet like sultanas, a few spoonfuls of chewy grains like barley or spelt, then a crumbling of cheese; a boring salad can start to look a lot more like dinner.

In Salad Feasts, Jessica Elliott Dennison guides you through the art of creating the perfect meal with 65 foolproof recipes that turn salads into flavour-packed, midweek meals. From a quick, 10-minute Radicchio, Stilton and Pear salad, to the fuss-free Hot and Sour Chicken in Gem Lettuce, each recipe provides alternative substitute ingredients that are designed to make your salad-making flexible and easy, no matter the season.

Including feasting menus to elevate your salads into occasion-worthy spreads, as well as a basic recipe formula to guide you, these are easy-to-assemble, delicious meals that transform ordinary salads into extraordinary feasts.

If you have decided you want to be vegan, where do you start?

Or if you are an experienced cook, how do you make plant-based meals that are delicious and full of variety?

And if you are already vegan but looking for inspiration, are there simple principles to help you come up with your own dishes?

Ask no more - The Happy Pear: Vegan Cooking for Everyone has the answers. After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.

Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

Balancing your diet by consuming animal protein is straightforward - a chicken breast, fillet of salmon or lamb chop are nearly pure protein - but there is very little that offers the vegetarian, vegan - or flexitarian - that ease. In Plant Power, Annie Bell shows you how to source plant proteins from high-quality unrefined whole foods. She explains which foods contain protein and the simplest and most delicious ways to include a broad range in your diet to ensure that you optimise your protein consumption with no need for expensive supplements or 'fake' meats. Recipes include Three Seed Porridge with Berries for breakfast, Spicy Lentil Baked Eggs for a power brunch, a nourishing Spring Root and Farro Salad for lunch on the go and Halloumi and Pine Nut Burgers for a satisfying supper. With comfort food like Spaghetti Carbonara and bowls of energy such as Cauliflower Dhal with Coco-Lime Yogurt, Annie shows that good nutrition and good food should always go hand in hand.

'An honest and fascinating account of the journey that Tom made from discovering he was a type 2 diabetic to doing something about it. This book will change lives.' Michael Mosley, on The Sunday Time's bestseller Downsizing From the bestselling author of Downsizing, a guide to losing weight - and keeping it off - as well as improving health, from someone who has successfully done both, Lose Weight 4 Life outlines the programme Tom Watson followed for his own remarkable 8-stone (50kg) weight loss. Divided into 4 sections - Motivation, Movement, Measurement and Maintenance - it includes relatable examples of Tom's own, often bumpy, journey to better health, which saw him transform from someone who mindlessly hoovered up entire packets of biscuits at one go and had to rummage in the XXXL bin for exercise gear into someone who rowed the length of the UK. Packed with practical advice backed up by the latest research, Lose Weight 4 Life demonstrates that it is never too late to turn things around, even if you are someone who has failed umpteen times before.

Perfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in nutritious, comforting vegan dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.

Recipes include: Seedy banana breakfast loaf, Tofu shakshuka, Satay cauliflower, Pulled jackfruit burgers, Mac n-no-cheese, Sweet potato shepherd's pie, Chocolate lava slab and Lemon blueberry drizzle.

The creator of the immensely popular Salad for President blog presents a visually rich collection of more than 75 salad recipes, with contributions and interviews by artists/creative professionals like William Wegman, Tauba Auerbach, Laurie Anderson, and Alice Waters. Julia Sherman loves salad. In the book named after her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, soups, family style brunch dishes, and dinner-party entrees. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble, Heirloom Tomatoes with Crunchy Polenta Croutons, or Flank Steak and Bean Sprouts with Miso-Kimchi Dressing. On the lighter end there are Grilled Hearts of Palm with Mint and Triple Citrus, Persimmon Caprese, and fresh Blood Marys. The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens. Salad-with its infinite possibilities-is a game of endless combinations, not stifling rules. And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. She visits sculptors, painters, photographers, and musicians in their homes and gardens, interviewing and photographing them as they cook. Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity.

These 52 recipes are a comprehensive range of diverse salads, including vegan salads, grain salads, Zoodle and seafood salads. Expect myriad flavours from across the globe. Imagine a Vietnamese-style chicken coleslaw, Mexican-spiced quinoa salad or a Japanese(ish) combination of edamame and chickpeas with avocado-lime dressing. Do you know what Korean-style Bibimbap is? The 5-Minute Salad Lunchbox explains, alongside its foolproof recipe. Sometimes preparing your food for the impending can feel impossible. You opt for the easy way out: buying lunch. Often this is less healthy, and always more expensive, than bringing your own to work. On the other hand, maybe you're just in desperate need of inspiration after making the same pitiable sandwich day after day (month after month... year after year). This book makes food prepping an exciting and nutritious lunch a total breeze. Lunch breaks should always be something to look forward to. A restorative breath - away from a working world of email chains, customer service nightmares or manual labor. Your mornings will be drastically improved by the comfort of knowing that your 5-minute salad awaits you. With the protein gained from any of these 52 salads, you can safely forgo that second afternoon coffee: this is all the energy your workday is ever going to need.

All kinds of salads in a comprehensive 200-recipe collection - cold, hot, composed, main and side.