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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery
Vegetarians have never had it so good: a wealth of new vegetable
types, skilled and inventive cooks delivering dishes from cuisines
unknown to our parents' generation, and new kitchen technologies
that deliver freshness and flavour inconceivable to the age of
castiron ranges and steaming boiling-pots. So, while today a
vegetarian can eat a light, exciting, fully flavoured and
satisfying meal which may be the envy of many a carnivore, everyone
will admit that the fate of a vegetarian or food-reformer in the
reign of Queen Victoria was possibly not so blessed. This little
book explores the recipes that were developed by, and available to,
the vegetarians of yesteryear. We will not pretend, nor does the
author, that every recipe is a culinary thrill but each does unlock
a certain secret about early vegetarianism, a movement that was of
much greater significance in the years before the First World War
than we sometimes acknowledge.The literature of vegetarian cookery
starts with Thomas Tryon's 1690, "Wisdoms Dictates" but then is
virtual blank until the second half of the nineteenth century when
vegetarianism became more widespread. This book offers a selection
of recipes culled from manuals dating broadly from 1856 to 1908. It
is arranged in logical chapters covering Soups; Salads; Beans,
Lentils and Rice; Cheese and Egg Dishes; Cutlets, Croquettes and
Sausages; Moulds and Galantines; Pies and Pastries; Vegetable
Dishes; Sauces; Bread; Sweets; Porridge, Gruel, etc.; and closing
with menus for banquets and celebrations including Christmas
Dinner. The recipes are offered in their original form with a
minimum of editorial suggestion as to how they may be achieved.
Clearly, the cooking was not very complicated.This book will be of
interest to those curious about the history of vegetarianism. Those
with longer memories will recall that vegetarian cooking, for
instance after the Second World War, was surprisingly tasty and
adventurous (they could work miracles with a nut cutlet). This book
will give some hint as to how they achieved their ends. "Early
Vegetarian Recipes" is another volume in "Prospect Books'" series
of little monographs on the food of our forefathers, "The English
Kitchen".
Whether all of your guests are vegan or you are catering for a
mixture of vegans and non-vegans, it can be difficult to plan
courses. This book provides the solution. An informative
introduction supplies the basic knowledge you need when
entertaining vegan friends, from where to buy ethically-sourced
ingredients to facts about alcohol. The recipes include favourite
dishes from all over the world, including vegan versions of
traditional dinner-party classics. The book is packed with tips and
variations, giving you plenty of scope to experiment with
ingredients and techniques, and full nutritional breakdowns are
provided for each recipe. Each dish is illustrated with helpful
step-by-step pictures, making it simple for you to plan delicious
food for dinner parties that will be a hit with vegans and
non-vegans alike. Throw fabulous vegan dinner parties time and time
again with this collection of inspired dishes. All the courses are
catered for, including elegant soups and appetizers, mouthwatering
main courses, delightful side dishes and impressive desserts. Try
vegan-friendly versions of classic recipes, such as Pea Soup with
Garlic, Vegetable Moussaka with Tofu Topping, Vegetable Paella,
Marinated Mushrooms, Tofu Berry Cheesecake, Chocolate and Orange
Gateau and Apple and Walnut Strudel. This title is beautifully
illustrated with over 300 photographs, including step-by-step
techniques and a picture of each finished dish. Full nutritional
information is provided to help you plan a balanced vegan diet.
Though the word vegetarianism was not coined until the
mid-nineteenth century, the vegetarian diet has been around as long
as man has. Vegetarians have included in their number: heretics,
humanists, Hindus, Christian fundamentalists, radicals, agnostics,
philosophers, founders of religion and even an Emperor. Not
surprisingly vegetarians have often been discriminated against
sometimes tortured, even killed for their beliefs. So the history
of vegetarianism is also a history of dissidence and revolt. Colin
Spencers comprehensive book, reissued in paperback for the first
time in fifteen years explores the psychology of abstention from
flesh and attempts to discover why omnivorous humans at times
voluntarily abstain from an available food. The result is a
thorough work of scholarship, entertaining in places, horrifying in
others. The breadth of Spencers research is quite outstanding and
makes for a truly erudite read. He begins in pre-history and ends
in the present day. Colin Spencer is one of the countrys leading
food historians but his prolific output has not been limited to
this field alone. He has written nine novels, a dozen cookery
books, has had six plays produced, as well as writing for
television and film and was food columnist for The Guardian for
thirteen years. He has also written two other Grub Street titles:
British Food (9781908117038) and From Microliths to Microwaves
(9781908117007).
It is specifically designed for busy people who want to serve good,
healthy food but do not have much time to do so. It contains both
vegetarian and vegan recipes for all tastes and all occasions and
from all around the world - pasta dishes and bruschetta from Italy,
curries from India, tagines from North Africa, stir-fry dishes from
China, and appetisers from the USA. There are also some traditional
British favourites as well as recipes from Hungary, Lebanon, Mexico
and France. The book includes: * A complete range of dishes with
snacks and canapes, soups, salads and all kinds of main courses and
party food, including barbecue grills. * Nutritional advice for
vegetarians with a look at complementary proteins and balanced menu
planning, plus related menus. * Practical suggestions for a
vegetarian store cupboard; for finding specialist vegetarian
ingredients; and for making vegetarian stocks. Without losing the
flavour, bestselling cookery author, Judy Ridgway has found new
ways to speed up the cooking time of dishes such as soups and
casseroles, traditionally regarded as slow cooking. vegetarian
stocks.
India offers one of the world's most popular and distinctive
vegetarian cuisines. From the lush, palm-fringed coasts of Kerala
in the south to the vibrant mustard fields of the snow-capped
mountains of the north, you'll find dishes ranging from simple,
tasty snacks and starters to rich, spice-infused main meals and
desserts. This colourful cookbook transports you through India's
regional diversity, featuring classic recipes ranging from pilau's
and dhals to chutneys and flat breads, and providing the ultimate
taste of a world-famous vegetarian style of cooking. Among the 80
mouthwatering vegetarian recipes are diverse dishes from the
different regions of India. Travel to the north-east to try Punjabi
Royal Corn Curry or Duck Eggs and Cauliflower; sample Clove-infused
Aubergines from the heartland or venture west to savour a
Saffron-scented Yogurt. With clear instruction and beautifully
illustrated with over 430 vibrant colour photographs, this
sumptuous book will entice everyone with a passion for Indian
cuisine. It is a fabulous vegetarian recipe collection that offers
contrasting dishes from distinctive regions of India. You can
sample the fruit and nut dishes of the mountainous north, the
delicately spiced rice pudding and panchforon-enriched dishes of
Bengal, and the coconut-rich Black-eyed Beans in Coconut and
Tamarind Sauce of the west. You end your travels in the fragrant
south where spice plantations abound and the refreshing dishes on
offer include Pineapple Salad, Cauliflower Braised with Roasted
Chilli and Fenugreek, and Mangoes in Coconut Cream. An
authoritative introduction unites the multistranded culinary
culture of India, and describes the most typical ingredients and
how to prepare them. It is beautifully photographed with over 430
stunning images, and featuring nutritional breakdowns for each
recipe.
Fire up your cooking with sizzling meat-free dishes, shown here in
175 tempting photographs. This is a wonderful collection of 175
fiery and spicy recipes from the world's spice-loving countries,
with recipes from India, Thailand, Mexico, Africa and the Middle
East. Recipes are based on favourite spices such as chillies,
mustard, saffron and coriander, as well as some lesser-known
flavours - wasabi, galangal and zereshk. Each recipe has clear
step-by-step instructions, a photograph of the finished dish, and a
full nutritional breakdown. This superb collection of recipes
includes a selection of fiery traditional vegetarian favourites
from India, Vietnam, and Mexico alongside milder, more subtly
spiced dishes. Moving beyond the popular varieties of chilli,
explore the aromatic delights of an exotic wealth of spices. Every
aspect of cooking is covered, from warming soups and piquant
appetizers and light meals to vegetarian main courses, and a range
of side dishes and spicy desserts and bakes. Recipes are described
in clear, step-by-step sequences and accompanied by photographs of
the finished dishes, so you can easily achieve perfect results.
The bestselling, big-hearted and down-to-earth chefs, The Hairy
Bikers, return with 80 delicious vegetarian recipes to make losing
weight and eating less meat even easier. In their multi-million
selling HAIRY DIETERS series, the Hairy Bikers proved that you can
eat your favourite foods and still lose weight. Jam-packed full of
delicious, low-cal versions of traditional classics and family
favourites, they have taken the deprivation out of dieting and
helped millions shift the pounds. Following on from THE HAIRY
DIETERS, THE HAIRY DIETERS EAT FOR LIFE, THE HAIRY DIETERS GOOD
EATING and THE HAIRY DIETERS: FAST FOOD, THE HAIRY DIETERS GO
VEGGIE, shows that going vegetarian can be just as easy as going
low-cal. Whether you want to cut out meat entirely, cut down, or
just incorporate some more meat-free dishes into your diet, the
book is full of simple and easy-to-follow recipes for tasty veggie
meals and snacks, from Lancashire Hot Pot to Veggie Sausages. Si
King and Dave Myers, aka the Hairy Bikers, have been entertaining
and feeding Britain with their unique blend of delicious recipes,
cheeky humour and motorbike enthusiasm for years now. The Hairy
Dieters books have sold over 3 million copies in the UK, and their
fifth book is set to make healthy eating even easier. Si King and
Dave Myers are the nation's favourite food heroes. The stars of
numerous TV cookery series, they represent all that is good-hearted
and loved about food.
You don't have to be vegan to love vegan food. Want to cook vegan
food at home but don't know where to start? Think vegan food is
expensive? Unsure where to find the ingredients? Think again! Don't
let anyone tell you vegan food is bland, boring or complicated.
Roxy and Ben, creators of 'So Vegan' - one of the world's leading
vegan recipe channels - will show you how to create fun and super
tasty vegan recipes using just five ingredients, proving once and
for all that vegan food is for everyone. So whether you're a
full-time vegan, a curious carnivore or simply somewhere in
between, So Vegan in 5 is your go-to guide for eating more
delicious plants, packed with budget-friendly and time-saving
recipes for the everyday cook. Vegan couple Roxy and Ben launched
'So Vegan' just over two years ago with the mission to
revolutionise the way we think about vegan food. Nothing like So
Vegan existed at the time, so the couple decided to take a leap of
faith: they devoted all their spare time to developing and filming
plant-powered recipes from their cosy south London flat. Fast
forward to today, their channel now has over one million followers
and their recipes reach a staggering tens of millions of people
around the world every month. This book is bursting with over 100
exciting, all-vegan, low-cost and low-ingredient recipes for the
time-poor cook. You'll find quick and easy breakfasts, simple and
healthy light meals, classic dinners and indulgent desserts, plus
so much more. As well as stunning everyday recipes and foodie tips,
the book also contains helpful advice on how to live a more
sustainable life. Being vegan just became easy. "So Vegan in 5
showcases fun and simple recipes and lots of inspiration for Meat
Free Mondays!" - Paul McCartney 'Here is a cookbook that makes it
even easier to make delicious vegan food for someone who can't cook
at all, like me! Thank you, Roxy & Ben.' - Chris Martin,
Coldplay 'A must-have cookbook if you're looking for super simple
and tasty vegan recipes during Veganuary!' - Veganuary
Many people are intrigued by the current trend for veganism. This
book is for all those who want to 'have a go' - whether it's simply
to improve their diet or lighten the load on the planet - but who
don't have the time or the inclination to follow a vegan diet full
time. There are numerous glossy vegan cookbooks (and authors)
extolling the benefits of everything from making nut milks to
replicating the taste of cheese. This book is different. The
recipes in The Part-time Vegan are straightforward, feature readily
available ingredients and are, of course, delicious, because they
are based on the best simple, natural flavours that nature has to
offer. As well as providing recipes for midweek and weekend
breakfasts, lunches and main meals, the book covers why being a
part-time vegan is a great approach to health - when we balance
vegan recipes with high-quality sources non-processed meat, fish
and dairy. After all, variety is key to a healthy diet.
Decadent desserts and treats that will satisfy any sweet tooth! If
you've ever had a sweet tooth denied, a craving unfulfilled, or an
appetite left unmet, this cookbook is for you. Longtime vegan
author Hannah Kaminsky has compiled an impressive array of creamy,
luscious treats that will leave guests wondering, are you sure this
is vegan? And to prove these creations will surprise all taste
buds, every recipe has been taste-tested and approved by both
vegans and non-vegans alike! These original, mouthwatering recipes
include: Chocolate chip cookie pie Baklava tart Lace Florentine
cookies Mocha revelation cake Lychee cupcakes with raspberry
frosting Almond avalanche bars Chili chocolate tart So many more!
Whether you're a master baker or simply a dessert lover hungry for
a more satisfying fix, these recipes won't disappoint. Friends and
family won't believe that they're entirely plant-based-no eggs,
dairy, or animal products-and options for avoiding common allergens
are folded into every page as well. Finally, desserts that everyone
can enjoy are just a few thoughtful ingredients away. So go ahead
and enjoy that thick slice of Silken Chocolate Mousse Cake-everyone
deserves a little indulgence now and then!
Worried about being held responsible for the destruction of the
planet? What if you learned that one small thing-eating more plants
and plant-based foods, including chickpeas-could lead to a
healthier planet and a healthier you? Consuming more plantbased
foods is a delicious form of activism that will make you happier,
healthier, and, in the long run, confident knowing that you were
part of the revolution that led to a more sustainable planet. The
Chickpea Revolution Cookbook has more than eighty-five recipes that
can help you incorporate more plant-based foods into your diet.
Powerful and delicious chickpeas are good for you and the earth.
This book will score you high-fives from Mother Nature and have you
eating hearty and nutritious meals. So come join the revolution and
let's get cooking!
This is a mouthwatering collection of simple, meat-free meals for
the busy vegetarian cook, shown in over 170 fabulous photographs.
This is an inspiring collection of 190 quick-and-easy vegetarian
recipes. It includes a fabulous selection of dishes that can be
prepared and cooked in 20 minutes or less, from nutritious
breakfasts and brunches; sumptuous soups and appetizers; tasty
snacks and light meals to meat-free main courses; fuss-free salads,
side dishes, dips and sauces; and, simple sweet treats. The
preparation and cooking time for each dish is given clearly, to
help you choose the perfect recipe when time is limited. Stunning
photographs accompany the step-by-step recipes, and a variety of
cook's tips and variations provide helpful advice throughout.
Complete nutritional information is provided for every recipe.
Today's hectic lifestyle often leaves vegetarians at a loss for
simple ideas for midweek meals and speedy suppers. This fabulous
collection contains 190 mouthwatering vegetarian dishes that can
all be put on the table in 20 minutes or less, from nourishing
breakfasts, simple soups and elegant appetizers to hearty mains,
refreshing salads and delectable desserts. Recipes include Golden
Gruyere and Basil Tortillas, Warm Broad Bean and Feta Salad, and
Mushroom Stroganoff. Over 170 inspirational pictures and
easy-to-follow step-by-step instructions make this book ideal for
all busy vegetarian cooks.
"Cornucopia at Home" contains a selection of the most popular and
enduring recipes from the Cornucopia Vegetarian Wholefood
Restaurant in Dublin. The restaurant is a household name amongst
vegetarians, health food enthusiasts and foodies in Dublin, as it
has been serving fresh, wholesome, home-style fare for over 20
years. The lavishly designed and illustrated book is divided into
six sections which are soups, salads, main courses, desserts,
breads and seasonal menus. All the recipes are based on regular
Cornucopia offerings, simply reduced in a step by step guide to
suit domestic purposes.This book will start by an introduction by
Deidre McCafferty which outlines the philosophy that has been her
guiding light over the years of running the restaurant. There will
be a section that introduces the Cornucopia at Home chef to some of
the more basic elements of the Cornucopia kitchen both ingredients
and utensils. Each section will include an introduction, followed
by tips and explanations, the recipes come next. This book contains
delicious and satisfying recipes with consideration for the
following dietary requirements: Vegan; gluten-free; yeast-free,
dairy-free; egg-free; nut allergy; and, sugar free. Each chapter
contains a variety of recipes suitable for each diet, clearly
marked by symbols on each page. "Cornucopia at Home" is for people
who like vegetarian food, who like wholefood, who like comforting
food, who like health food and who like to cook everything from
scratch.
Sara includes ideas for bento breakfast boxes (Sesame Snap Granola
Bento and Mighty Muesli), 15-minute bento (Busy Days Instant
Noodles and Lazy Tamago Bento), Everyday bento (Red Velvet Quinoa
Bento, Green Theme Bento and Zen Bento) and the Fantasy bento
(Starry Sky Bento and Fairy Jewel Box Bento). Many people bring
their lunch to work to save money, time and to help control what
they are eating (with no hidden nasties from processed shop-bought
food), but sometimes it's hard to think of interesting, nutritious
things to make. Sara has come to the rescue with her vibrant, fun
and inspirational approach to lunch boxes. She concentrates on
having 5 clear elements: complex carbs, protein, fruit and veg, and
sprinkles as well as the 5 colors used in authentic Japanese
cooking: red, white, black, yellow and green. With just a few
essential ingredients, you add your extras to create highly
nutritious, vegetarian, colorful boxes of joy. Sara includes ideas
for bento breakfast boxes (Sesame Snap Granola Bento and Mighty
Muesli), 15-minute bentos (Busy Days Instant Noodles and Lazy
Tamago Bento), Everyday bentos (Red Velvet Quinoa Bento, Green
Theme Bento and Zen Bento) and the Ultimate Fantasy bentos (Unicorn
Noodle Bento and Fairy Jewel Box Bento). With tips on how to stock
your bento store-cupboard and basic ingredients and recipes to get
you going, now is the time for bento to bounce into your breakfast,
lunch box, or even into your dinner parties, filling you with bento
power!
Radiating bohemian summer glamour, Veggie Very Much is the
culmination of Mirjam Leslie-Pringle's mission to bring easy
vegetarian cooking to a time-poor (and possibly sunlight deprived)
urban population. Shot entirely on location at the Mirjiam's home
in Ibiza, she has created nearly 100 beautiful recipes using the
island's luscious fruit and vegetables. Ideas for healthy and
filling dishes move through the day, from nectarines with Greek
yoghurt for breakfast to delicious homemade pizzas for supper, with
plenty of family and friends to enjoy them.
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