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Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.
He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob.
With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.
A decade after the publication of The Apple Lover's Cookbook, winner of the IACP Award for American Cookbook of the Year, Amy Traverso returns to celebrate even more apples in all their delicious variety. She updates the book's full-colour guide to include seventy different apples, with descriptions of their flavour, history and-most important-how to use them in the kitchen. The one hundred savoury and sweet recipes range from cosy crisps and cobblers to adventurous fare, such as Cider-Braised Brisket, and feature brand-new additions, including Apple-Plum Cobbler, Cider Donut Cake and a sheet-pan apple slab pie cut into squares to eat by hand. Plus, what would an apple cookbook be without applesauce, baked apples and Vermont apple cider donuts? With a revised list of the author's favourite apple products, sources and festivals, The Apple Lover's Cookbook makes it easy to seek out and visit local orchards.
Cali'Flour Foods has helped millions transform splurge foods into superfoods. And now, their first cookbook, Cali'Flour Kitchen, offers recipes for the dishes you haven't been able to enjoy for years-from French Onion Soup and Quiche Lorraine to pizza, cookies, enchiladas, and lasagna. Cali'Flour Kitchen is designed for people across the dietary spectrum, providing perfect, guilt-free recipes for every carb-heavy craving, whether you're eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces those favorites that have long been forsaken, reinventing them to include a full serving of vegetables. With over 100 recipes and detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali'Flour Kitchen is all about indulging without compromising health.
Ollie Hunter's restaurant The Wheatsheaf was voted the UK's most Sustainable Business of the Year at The Sustainable Restaurant Association's Food Made Good Awards, November 2019
30 Easy Ways to Join the Food Revolution is the first book of its kind to present sustainable eating with a failsafe 30-way recipe plan for readers to follow and cook from. Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter endeavours to eat sustainable, desirable and delicious food.
Organized into four main chapters: Zero Waste, Organic and Seasonal, 50% of Produce within 30 Miles and What is Sustainability? the straightforward meal plan covers breakfast, lunch and dinner. From fresh soda bread and perfectly prepared scrambled eggs to zingy tomato and raspberry salad and a homemade paprika bean stew, you'll discover that maximum sustainability can also mean maximum flavour. The plan is packed with inspiration from international cuisines without the environmentally damaging air miles. And Ollie encourages you to stock your own store cupboard of homegrown/made international ingredients like ripe tomatoes, paprika, ketchup, vinegars and oils.
With an introduction outlining the globally endorsed guidelines, infographic breakdowns giving advice on how to make the most of seasonal produce, and savvy solutions for leftovers and offcuts with ideas for creams, stocks and soups, it couldn't be easier to eat tasty, healthy, reasonably priced meals. With Ollie's clever, ethical approach you can care for the environment and make sustainable eating a pleasure.
This book was produced ecologically using a waterless printing process in compliance with the objectives of the Environmental Protection Agency.
The apple, one of our best loved fruits, is used in over 180 recipes within these pages. Wholesome and largely easy to prepare, the dishes include starters, supper dishes, salads, chutneys, jams, puddings and tea-time treats.
It is a daily undertaking - a morning shot of coffee, an absentminded sandwich at your desk, a hastily assembled dinner with the remnants from the fridge... With its every day ubiquity we can make the mistake of assuming that food is of little importance, or simply fuel to see us through the day. But what is its real impact on our emotional lives, and how can we better nourish ourselves? What we eat and how we eat it has a significant impact on our psychological well-being. In recent times, our society has been eager to recruit food to the project of physical health, but we've not always paid so much attention to how cooking and eating can assist us with our emotional health. With over 150 recipes, Thinking & Eating shows how ingredients and dishes can be supporters of certain ideas, emotions and states of mind that best help us confront the challenges of existence. In each recipe we discover of the ways in which food can store, memorialise and transmit the most important ideas of our lives.
Wild rice, one of the most versatile, nutritious and flavorful grains, has been an important food source for people and wildlife for hundreds of years. The warm, nutty taste and rich texture of wild rice makes any dish a special one. This varied collection of recipes by Beatrice Ojakangas includes basic "how to" instructions, soups, salads, side and main dishes, breads and even desserts. With more than 80 tempting recipes, this is an essential addition to any cookbook collection.
At noma - four times named the world's best restaurant - every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma's extraordinary flavour profiles. Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And - perhaps even more important - it shows how to use these game-changing pantry ingredients in 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it's about to be taken to a whole new level.
Seumas MacInnes, one of Scotland's premier restaurateurs and owner of the iconic Cafe Gandolfi in Glasgow, is not afraid to take issue with the national bard over the sobriquet 'Great chieftain o' the puddin race'. Without slighting the qualities of haggis, or indeed white pudding, he wholeheartedly maintains that the title rightfully belongs to black pudding - and, very specifically, Stornoway black pudding. Raised in Glasgow with a Hebridean heritage, he rates black pudding as a versatile and uniquely flavoursome ingredient which can be served in myriad ways that will come as a revelation to those who still mistakenly associate the humble marag dubh solely with fried breakfasts. The 100 recipes in The Stornoway Black Pudding Bible include everything from the Cafe Gandolfi's black pudding and mushrooms with pancakes, to black pudding pakoras, black pudding tarts and black pudding, chorizo and bean stew. Black - or blood - pudding has a venerable past that stretches back to allusions in Homeric literature and a present that ensures its enduring popularity in the cuisines of, among others, Spain, France and Portugal. The Stornoway Black Pudding Bible is a celebration of the quality and versatility of black pudding, and above all is an encouragement to strike out in novel and fresh ways of cooking and enjoying this remarkable and underrated ingredient.
Tal Smith, owner of the much-loved Cape Town deli Sababa, is back with new recipes in Sababa: More Middle Eastern and Mediterranean Food. This follows the incredible success of the first book Sababa: Middle Eastern and Mediterranean Food, and the constant request for more recipes. The recipes continue to be simple to follow and the ingredients are always easy to find. Sababa encourages home cooking and are all based on family recipes not only for cooking everyday suppers but for celebrations too.
Project Smoke describes Raichlen's seven steps to smoked food nirvana, including 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke -cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavoured dishes. Bacon-Crab Poppers. Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-colour photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried.
Ever since the humble potato arrived from Peru around 1730 it has been a key component of the Scottish diet. In this book Liz Ashworth introduces the heritage and history of the potato and the numerous varieties available, including information on nutritional benefits, the tattie season and how to grow your own. The recipes are organized in themed sections: Breakfasts, Snacks, Soups, Traditional Favourites, Salads, Pies, Puddings, Baking and Biscuits (including gluten free), recipes from Further Afield and Drinks. In addition to basic potato dishes (boiled and steamed; mashed; roast, sauted, chips, wedges and baked), she also includes a mouth-watering selection of recipes, from Tattie Scones, Norwegian Potato Pie and Haggis Frittata to Hot Tattie Salad, Rumbledthumps, Cheese Cottage Potato Pudding and Orkney Tattie Wine.
Delicious pumpkin is a healthy addition to any dish, whether in Cinnamon-Sugar Pumpkin Donuts, Spiced Pumpkin Latte, or Cheesy Pumpkin Mac n Cheese. Pumpkin tastes terrific, and its nutritional benefits are so impressive that it s been declared a superfood by people in the know. Pumpkin is Packed with antioxidants High in fiber and low in calories Full of potassium and vitamins A and C Here are more than 75 recipes to inspire and nourish home cooks (and their friends and families)."
Including additional recipes by Massimo Bottura (chef patron of 3 Michelin starred Osteria Francescana and listed in the top 5 of the World's 50 Best Restaurant Awards since 2010, winning the award in 2016) and Geert Van Hecke (chef of 3 Michelin starred De Karmeliet in Bruges), "Ham" explores the world-renowned European ham culture. A fascinating journey from the Spanish Pata Negra to the French Jambon de Bayonne and from the Italian Prosciutto di Parma to the German Schwarzwaldschinken and the Flemish Gandaham. Daeninck tells the full story from pig to ham, with meticulous attention to the specific production and maturation processes, as well as the differences in smell, texture, appearance and taste. What's more, he provides the reader with several delicious recipes, specifically tailored to each kind of ham.
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.
The book about the power of sprouts as an ultra-food for health, weight loss, and optimum nutrition by Doug Evans, the co-founder of Organic Avenue and the founder of Juicero The Sprout Book is a transformative plan to empower readers to embark on a plant-based way of eating that's low-cost and accessible. With a foreword by Joel Fuhrman, M.D., this book introduces sprouts, one of the most nutritious sustainable foods on earth, by adding a few dishes to a diet and then shifting into a raw, whole foods plant-based diet. Among the mind-blowing nutritional qualities of sprouts: -- they have 20-30 times the nutrients of other vegetables and 100 times those of meat -- they pack cancer-fighting properties and help to protect us from cardiovascular disease and environmental pollutants -- they aid in digestion -- they are a simple way to grow your own vegetables and compatible with all diets The forty recipes inside feature sprouts on top of raw vegetables, fruits, nuts, seeds, spices, sea vegetables, and top-quality cold-pressed vegetable oils for the healthiest diet possible. The Sprout Book includes informative interviews with leaders in functional medicine and nutrition. Use it to change your diet and super-charge your health!
Drawing on a genuine lasting friendship between Ken Hom and Pierre-Jean Pebeyre, a meeting of East and West, this essential modern kitchen book unveils and revels in the mystery of the world's most sought-after scented ingredient: the black truffle of France. Recipes within range from the simple to the elaborate, although nothing complicated, with all featuring truffles as the star.
Experience a wide array of the freshest juices, including detox juice, green juice, even nightcaps. They're all in The Juice Lover's Big Book of Juices. Try as we might, it can be difficult to fit in the recommended six to eight servings of fruit and vegetables every day. Juicing makes it easy! Filled with 425 recipes, The Juice Lover's Big Book of Juices is the ultimate juicing resource for those looking to boost their nutrition. Author and juicing expert Vanessa Simkins provides you with fresh, raw recipes you can juice everyday. Accessible to both experienced juicers and those looking to get started, The Juice Lover's Big Book of Juices is packed with fun, colorful photos and information on the preventative and curative health benefits of juicing. In addition to lots of recipes for detox juices and green juices, you'll find recipes using ingredients hard to find in other juicing books, such as nut milks and chia, as well as newer juicing trends, like juice shots and nightcap juices. Drink up!
The earliest evidence of honey being enjoyed in Scotland dates back to 1000 years BC - an Iron-age beaker that once contained mead was found in a burial chamber in Fife. Since before history, honey has added delicacy and sweetness to the Scottish diet. Scottish honey, with its fragrances of heather, meadowsweet, clover and birch, is a unique, magical ingredient, and the Honey Bible features a host of easy-to-prepare recipes drawing on this wonderful resource. Liz Ashworth introduces us to its versatility from dishes as varied as Medieval sweet pickled salmon and honey-spiced beetroot, to the delectable cranachan and more contemporary chocolate honey fudge cake. Prepared in collaboration with one of the UK's oldest and largest honey farms, Chain Bridge in the Borders, this book draws on the experience and traditions of generations of skilled beekeepers and Scottish cooks in the use of this quintessentially natural and organic food. Chain Bridge honey farm is a flourishing family business started by beekeeping advisor William Selby Robson in 1948. Specialising in natural honey products they produce everything from honeycombs to beeswax candles.
The Avocado Book is a celebration of the world's most instagrammed fruit. With over 60 recipes taking you from breakfast to dessert, this book proves that avocados are not only tasty and nutritious but incredibly versatile. With everything from Avo Nuggets to Avo Ice Pops, The Avocado Book is filled with pages of culinary creations and inspiration on how to prep, style and eat this #1 superfood. Chapters include: Toast and Eggs - Is there a more iconic duo? Avocado Gardens - An instant eye-catcher, without too much effort. Bowls and Salads - The avocado's velvety richness turns even the simplest salad into on that is sumptuous and substantial. Fancy Fast Food - The deliciously rich and creamy flavour of avocado makes it an excellent substitute for 'greasy' snacks. Classics - For the aficionados out there, avocados can be introduced to classic dishes such as steak tartare and gnocchi. Snack-bar - Accessorise your guacamole with creme fraiche, or feta and be inspired by other tasty avocado snacks. Sweets - A wonderful alternative for cream or butter, the avocado is well-suited to making vegan desserts - and it's healthy!
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