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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery
Plant-powered dietician Sharon Palmer tells the diverse story of
California veganism with recipes showcasing local produce and
features celebrating the legacy and future of plant-based pioneers
in the state. California is where vegan culture all began, and
where farm, food, and technology innovators continue breaking new
ground. From Alice Waters pioneering California cuisine at Chez
Panisse since 1971 to Silicon Valley startups revolutionizing the
way America eats meat, the Golden State starts the veggie trends
the rest of the country follows. This cookbook stars more than 80
plant-based recipes, illustrated with original photography and
featuring sidebars for cultural context to inform and welcome
Californians into veganism and vegans into California.
In over 300 vegetarian recipes the author provides alternatives for
those on restrcted diets, whether those who must avoid wheat or
cow's milk. All the recipes avoid chemical additives, most are
sugar free and all aim to reflect trends in tastes.
Most vegetarian and vegan choices contain some protein but it's
critical to eat them in the correct combination in order to get the
full complement of the nine essential amino acides that make up a
complete protein. This is made easy with Whole Protein Vegetarian,
an indispensable companion to the vegetarian kitchen.
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 Vegetable Sushi Cookbook is the brainchild of Izumi Shoji, a
hugely popular blogger and widely published home cook in Japan, who
shares her expertise in taking a wide variety of vegetables and
turning them into delicious and healthy sushi meals. Each recipe
has been chosen for its healthy ingredients and delightful taste,
and is easy to make with basic cooking skills and no special tools.
(Alternatives are included for any ingredients that might be
difficult to find in some areas.) Vegetable Sushi is a unique and
flavourful way to enjoy a healthy lifestyle.
KUTIR NAMED BRITISH RESTAURANT OF THE YEAR 2022 AT THE BRITISH
RESTAURANT AWARDS Kutir named by Evening Standard as one of the
Best Indian Restaurants in London 2022 'Rohit is respectful of the
traditions of Indian cooking, yet unafraid of innovation and
refinement.' - Pierre Koffmann 'Manthan is definitely the best
curry house in the world. Which is no surprise when you consider
that it is the latest manifestation of the genius of Rohit Ghai,
the Punjabi chef initially behind Benares, Trishna Gymkhana and
Hoppers.' Giles Coren, The Times With food inspired by India's
incredibly rich and varied food scene, Rohit Ghai has gained a
reputation for colourful, flavour-rich curries that showcase both
classic and lesser-known Indian flavours. Tarkari, meaning
'vegetable' in Urdu, is Rohit's first book and similarly celebrates
this diverse heritage - but on a more personal, homely note. Packed
with innovative vegetarian and vegan dishes, it pays homage to the
food his parents ate. From creative starters like Malabar
Cauliflower, to big, bold curries such as Jackfruit Masala and
Lotus Root Kofta, as well as breads, rice, dips and pickles, it
includes everything you need to cook truly spectacular Indian
vegetarian and vegan meals at home. 'Rohit Ghai's backstory is the
stuff of culinary legend.' GQ 'Faultless cooking that has
immediately propelled it into London's very top tier for nouvelle
cuisine.' Harden's London Restaurant Guide on Kutir
A Los Angeles Times standout book of the season A National Post
best cookbook of 2020 Featured by Eater Seattle, Seattle Times,
National Post, Globe and Mail, CBC News, CTV News, and the Boston
Lanka Network "This vegetable and seafood-heavy book has recipes
for all the classics . . . I would plead for as a kid . . . It's a
technique-heavy book, full of reliable instructions and gorgeous,
nostalgic photographs." -Epicurious Ruwanmali
Samarakoon-Amunugama's childhood memories of visits to her parents'
homeland in Sri Lanka were filled with colourful trips to the
market, lively, happy meals with her extended family, and long,
scenic car rides from the capital of Colombo, past tea estates and
farmers' stalls, into the hill country around Kandy. In Milk, Spice
and Curry Leaves, Ruwan shares the rustic, tropical flavours of
these Sri Lankan visits-sweet pineapple and mango, bitter gourd,
toothsome cashews, spicy chili pepper, tart lime, and many more-in
recipes designed with North American home cooks in mind. She
introduces the three pillars of Sri Lankan cuisine: coconut milk,
rice, and spice, and walks readers through the steps to make the
two foundational Sri Lankan curry powders (roasted and unroasted).
She also goes into detail on specialty products-like goraka,
pandanus leaves, tamarind, and young jackfruit-always with
attention to using ingredients available in North American grocery
stores. With lush food photography and styling, hand-drawn
illustrations, heirloom photos and ephemera, Milk, Spice and Curry
Leaves is an invitation to a way of cooking and a family of
traditions from the country known as "the Pearl of the Indian
Ocean."
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