This stunning book is a collection of over 200 tasty recipes featuring the marvelously varied vegetarian cuisine of France. Represented within are French provincial, regional and local specialties from Flanders to Provence that showcase the vast range of flavors to be found in French cuisine. Vegetarian food is nothing new to France where vegetables have always been treated with great respect. In the Middle Ages, after France suffered many famines; cereals, dried beans, roots, and herbs formed the basis of the peasant diet. French cooking as we know it today did not evolve until after Catherine de Medici married the Dauphin and brought her Italian chefs to France. This book is a personal collection of regional vegetarian dishes from all over France; their influences range from Flemish and German cuisine in the north to Spanish and Italian in the south. Within you will find gratins from Savoie, lentil dishes from Languedoc, wine-based dishes from Burgundy and ratatouille from Provence. These concise and easy-to-follow recipes bring the famed cuisine of France to your vegetarian kitchen.

Gourmand World Cookbook Award Winner 2023 'This book is a real gem' - Sabrina Ghayour Biting Biting features recipes for fast, easy, 100% vegetarian and vegan snacks that can be knocked up at speed using leftovers and store-cupboard ingredients. Enter a world of Gujarati-style snacking, where nothing is wasted and every recipe can turn into a whole range of snacks. So a simple Potato Shaak (or curry) can be re-purposed as a samosa, or served up on toast with an egg, or stuffed into a parotha or flatbread. Even if you've nothing in the cupboard but a tin of baked beans, you can make Baked Bean Curry, or why not try revolutionising your lunch with Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay Mix) Sandwich? Discover more classic 'bitings' such as Reveya (Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour crispbreads) alongside her uncle's legendary BBQ Green Bananas, a full chapter of bhajiya (pakora) and some suggestions for delicious Sweet Biting. With fresh chutneys you can make in moments in a blender and advice on what to keep in your fridge to provide optimum ingredients for Biting, you will never be stuck for a snack again.

30 plants may sound a lot, but in Hugh's expert hands it has never been simpler to meet your health goals.
Delicious meals can also be full of easy wins to perfect your plant intake, and pioneering gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. By racking up the plant power and acing 30 plants a week, you'll feel great, have renewed energy and reset your microbiome.

In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more plants on your plate no matter how many you're cooking for, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride. Plants is not only fruit and veg but much more besides - including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.

Recipes include:

· Shroomami stoup
· Sichuan aubergine with tofu and black beans
· Caponata with chickpeas and apricots
· Tomato and saffron baked rice
· Steak, charred lettuce and spring onion salsa
· Roast ratatouille mackerel fillets
· Very berry ripple fro-yo
... and many more!

With plant ingredients numbered by chapter, and helpful tips, tricks and swaps, it's easy to keep a count and rack up your weekly plant score. With Hugh to show you the way, you'll soon be nailing your 30 plants and more, week after week.

The first title in Down East Books' 'Best Maine Food' series, this inspirational cookbook proves that good food fosters good health. When conventional medical treatments couldn't stop Meg Wolff's breast cancer in 1998, doctors told her to prepare her soul. Instead, she began a diet based on whole grains, vegetables and beans - and started getting better. Now vibrantly healthy, Meg is living proof that changing your diet can indeed save your life. This cookbook is full of Meg's easy, delicious recipes and information to help inspire readers to eat better, and live better. Contains recipes from a variety of contributors including NBA great John Salley and Dr. Neal Barnard, head of the Physicians for Responsible Medicine.

'The go-to book, packed with 100 delicious and easy-to-follow recipes' - Athletics Weekly Written by bestselling author and nutritionist Anita Bean, packed with 100 delicious, easy to prepare recipes - many of which are suitable for vegans - and featuring attractive food photography, this book is for anyone who works out regularly and is looking to exclude meat from their diet. The way we eat is changing. More and more of us are opting to eat less meat. And this includes people interested in sport - either vegetarians, or those of us simply looking to cut down on our meat intake. Eating well to support a training regime presents its own challenges - but you can eat healthily and reach your sporting potential without eating meat. This book shows you how to achieve your goals. Many athletes interested in adopting a meat free diet are worried about not getting the right nutrients to build muscle or perform well, and don't know exactly what they should be eating in place of meat. Read this book to discover over 100 fast, healthy, tasty vegetarian and vegan recipes for breakfast, main meals, desserts, snacks and shakes - and all featuring full nutritional analysis.

River Cottage head chef Gelf Alderson shows us how to create truly knockout salads using simple, seasonal ingredients Gelf Alderson has spent years serving up original, veg-centric meals to delight the guests at River Cottage. His recipes redefine the idea of salad, as playful flavour pairings, clever techniques and vibrant dressings bring out the very best in seasonal produce. With all the delicious summer fruit and veg coming into season right now, you'll be spoilt for choice with these tantalising recipes. Why not try: * Curried roots, pearled barley and parsley * Merguez roast squash, pears and chicory * Apple with toasted hazelnuts and lime * Leftover lamb, harissa and char-grilled peppers * Lentils with green herbs and lemon Divided into easy chapters like Quick, Hearty, Spicy and Lunchbox, these recipes use everyday ingredients, and give plenty of suggestions for seasonal swaps and delicious alternatives. With more than 80 recipes and countless more variations to be explored, Gelf demonstrates how, with a bit of creativity and flair, simple ingredients can be combined to make truly great salads.

Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.

Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy - but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.

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

Inspired by thousands of years of rich and diverse culinary heritage, Sebze is a recipe collection built with convenience and flavour in mind, championing popular Turkish classics, along with lesser-known regional specialties, such as Gözleme (Stuffed Flatbreads), Çılbır (Turkish Style Poached Eggs with Garlicky Yoghurt), Beetroot with Walnuts and Pomegranate Molasses Easy, Herby Pan Börek, Otlu tava böreği, Nohut Dürümü (Gaziantep’s Spiced Chickpea Wrap) and more. You will be glad to know there are scrumptious sweet treats in Sebze too, from the Turkish classic milk-based Fırın Sütlç to the luscious Pumpkin and Walnut Baklava – Özlem Warren’s take on the much loved classic.

A passionate and skilled advocate for her national cuisine, Özlem will show you how to make meals that you want to – and can – cook, making Sebze the perfect introduction to Turkish food for the home cook.

Whether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious, nutritious meals on the table in around 30 minutes. These recipes require minimal effort and no complicated techniques. Impress family and friends with tasty dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie and HelloFresh's famous Prawn and Prosciutto Linguine. This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen. Features: - 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography - A list of store-cupboard essentials - Tips on equipping your kitchen on a budget - Recipes for quick suppers, most ready in under 30 minutes - Extensive vegetarian options - Key techniques for easier cooking