In this book, you will find the latest information about how what you eat affects your health, the environment, and the existence of the animals who share this planet, along with in-depth discussions of ground-breaking work by these internationally respected experts: Heart specialist, Dean Ornish, M.D.; Nutrition scientist, T. Colin Campbell, Ph.D.; Weight loss expert, Terry Shintani, M.D.; Farm Sanctuary founders, Gene and Lorri Bauston; Vegetarian nutritionist, Suzanne Havala, R.D.; Population analysis, David Pimentel, Ph.D.; Mad Cow disease expert, Stephen Dealler, M.D.; Rangeland activist, Lynn Jacobs.

More than 200 delicious classic and contemporary Italian vegetarian recipes from the acclaimed Silver Spoon kitchen The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.

Perfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in vibrant and comforting vegetarian 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: French toast bake, Refried beans with avocado, Sri Lankan green bean curry, Beetroot gratin, Mexican baked eggs, Mushroom stroganoff, Slow cooked frittata, Miso aubergine noodles, Veggie Lasagne, Coconut rice pudding and Pineapple upside down cake.

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables. If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli. Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!

Healthy eaters, practical cooks, cookbook collectors, and recipe readers will treasure this edition of this classic cookbook. There are more than 125 recipes, arranged seasonally, and includes soups. Appetizers, entrees, and salads, and cover the gamut from hors d'oeuvres to deserts. Recipes range from simple nutritious fare like Hermit Soup, Cloister Carrots, and Risotto to festive delicacies like Crepe Saint-Gwenole, Bread Pissaladiere, and Roman Gnocchi. An appendix offers basic sauce and pastry recipes, as well as, elegant beverage concoctions.

The recipes come from Brother Victor-Antoine's own kitchen -- supplemented by many others from monasteries all over the United States, France and Italy -- and utilize natural foods and vegetarian cuisine, including some fish dishes.

Reflecting the joy and simplicity of monastic life, and featuring inspirational text and woodcuts, From a Monastery Kitchen, now in paperback, is a must-own cookbook.

THE SUNDAY TIMES BESTSELLER SHORTLISTED FOR THE EDWARD STANFORD TRAVEL WRITING AWARDS iNews Best cookbooks for Christmas 2019 bazaar noun: a market in the Middle East Bazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats. Recipes include: Grilled halloumi flatbreads with preserved lemon & barberry salsa Roasted tomato & chilli soup with herb-fried croutons Roast vegetable bastilla Grilled tofu salad with tamarind & miso dressing Potato, ricotta & herb dumplings with walnuts & pul biber butter Feta, pul biber & oregano macaroni bake Courgette, orange & almond cake with sweet yogurt frosting PRAISE FOR BAZAAR: 'What (Sabrina) brings to the page is her warmth, brio and sheer greedy enthusiasm for bright and bold flavours, and her understanding that food is there not just to excite, but also to comfort' - Nigella Lawson 'Another absolute beauty...I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight' - Tom Parker-Bowles 'Sabrina Ghayour's gorgeous vegetarian recipes are hard to resist' - Red magazine 'This book is likely to become a well-thumbed tome for me' - The Caterer 'The recipes are vibrant, colourful and wonderfully creative' - Delicious Magazine PRAISE FOR SABRINA GHAYOUR 'The golden girl of Persian cookery' - Observer 'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson

Live Vegan. Feel Amazing. Change Your Life.

Do you want to go vegan but have no idea where to start? Are you overwhelmed by the amount of information out there and how difficult it seems to stay on track? BOSH!, the pioneers of simple, easy and delicious plant-based cooking, are here to help and make a sustainable and ethical lifestyle accessible to everyone. BOSH! How to Live Vegan will cover all aspects of vegan living, everything from food to toiletries to travel.

Should you be eating avocados? Is it still ok to wear an old leather belt? What do you tell your friends when they offer you a glass of non-vegan wine? Henry and Ian will answer these questions and more in this fully-comprehensive guide to a plant-based lifestyle.

Whether you are a committed vegan, looking to improve your vegan lifestyle or starting out for the first time, this book has all the know-how and inspiration you need.

Nobu's restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety.
Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques--from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.--to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.

There are many reasons why people decide to go vegan. We typically associate this lifestyle with the issue of animal welfare, or the pursuit of a healthier diet. More recently, however, veganism has gained huge popularity among those with environmental concerns, too. Being Vegan is the ultimate guide for anyone who is embracing this way of life, whether you are a newbie or a veteran vegan, or perhaps just a curious flexitarian. It's packed with over 50 delicious recipes for every occasion, including a show-stopping dinner party menu sure to impress even the staunchest non-vegans. You'll also find a selection of features covering health, beauty, fashion, lifestyle, sustainability and more. Includes triple measures.

A primer on plant-based cooking, from the bestselling vegan author Isa Chandra Moskowitz Isa Chandra Moskowitz is the undisputed queen of vegan home cooking. Her readers turn to her for recipes that work, whether they're looking for cupcakes that adhere to their diet, or comforting Thanksgiving dinners that taste as satisfying as their childhood memories. With I Can Cook Vegan, Moskowitz offers doable recipes designed to help inspire people to kick their meat habits, improve digestion, and become all-around better citizens of the world. The book includes shopping lists, achievable goals, cheerleading, and extensive FAQs, all written in Moskowitz's inimitable voice and style. But the book isn't only for meat eaters looking for a better way to live-Moskowitz wants to get vegans to start cooking more so that they can worry less about what they can and cannot eat. The first step: When someone invites you to dinner, bring something delicious, and share it.

'Josh Katz cooks in technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.' - Jay Rayner Eating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish sweet and sour dressings. Taking inspiration from his travels, from London to North Africa and through to the Middle East, Josh's flavour combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don't compromise on flavour.

One of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food. Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients - such as miso, tofu and seaweed - that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.. Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography from Polly Webster. Also in the series: India, Mexico and Italy

There are plenty of reasons to embrace veganism - for environmental, ethical or health reasons, and many more! This easy-to-digest guide, packed with practical tips on vegan living, from food and drink to clothes and shopping, will inspire you to enjoy all that's best about an ETHICAL AND ANIMAL-FREE LIFESTYLE.

'Her food is a joy, and a true celebration of eating' - Nigella Lawson Healthy Indian Vegetarian is a celebration of Indian food at its best; fresh, vibrant and supremely moreish. Chetna Makan's bestselling cookbooks combine her creative flavour twists with a love of simple Indian home cooking. Taking inspiration from the eclectic mix of vegetarian and vegan dishes found in Indian cuisine, these tempting recipes celebrate plant-based food at its best - delicious, vibrant, varied and nutritious. Nothing complicated; just beautiful food for everyone - and so healthy that you can enjoy it every day. With over 80 delicious recipes that vegetarians and even the most dedicated of meat-eaters can enjoy. Chetna shows just how creative you can be with even the most humble of vegetables. This book is packed with flavour and innovative ideas whilst being easy and accessible for home cooks. Recipes include: Garlic and tamarind soup Gram flour stuffed chillies Cheese and potato chapatti sandwich Courgette kofta curry Beetroot and sweet potato korma Masala paneer

** TO ACCOMPANY THE NEW BBC SERIES ** From the ex-presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the accompanying book to the BBC's leading vegan cookery programme, Dirty Vegan. Returning to screens for a second season, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 brand new recipes for proper healthy vegan food. This time including chapters such as: Super Quick Midweek Meals, Comfort Food, Classics and Food with Legs (for when you need that extra bit of energy). Recipes include: Crispy Peking Jackfruit Pancakes Fast Falafel with Carrot Salad & Harissa Tahini Winter Root Caesar Salad with Crispy Capers Roasting Tray Laksa Tofu Katsu Curry Spiced Chocolate Cake with Maple and Cashew Cream ** Praise for Dirty Vegan ** 'This book is packed with uncomplicated, delicious recipes' - BBC Good Food 'Dirty Vegan's hearty, casually presented and flavour-packed recipes should find universal appeal' - Waitrose Magazine 'Vegan food is far from boring and doesn't mean you have to sacrifice your favourite indulgent treats. Which is why we'll be whipping up some of the seriously tasty dishes in Dirty Vegan' - Heat Magazine