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Alone among TV fish cooks, Mitchell Tonks is both a restaurateur and a fishmonger. His chain of Seafood Cafes incorporate a fishmonger within the restaurant--his enthusiasm for fish is infectious. His book--shortlisted for the Andre Simon Award"--"starts from the beginning with concise instructions on how to select and buy fish and carries on right through to stunning and simple fish dishes for the table. Amazing section photographs by Salvador Dali protege Carlo Chinca feature in this highly unusual and stylish book while wonderfully cookable recipes make the experience of enjoying and cooking fish fun. Recipes include Cockles with Smoked Bacon; Spaghetti with Fresh Lobster, Basil, and Pine Nuts; Charred Prawns with Indian Spices; Cured Sardines with Fresh Parsley and Garlic; Poached Mackerel Fillets with Leek, Soft Egg, and Anchovy Salad; and Menorcan Octopus.
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.
How Can a Plant-Based Diet Impact My Life?Plant-Based living is a lifestyle: It awakens your awareness to understanding that every choice you make has a greater impact. It's a choice that can transcend the collective mind with the idea of respecting every form of life. Are you ready for the benefits of an eating clean diet? Are you seeking a happy, health-filled life? Welcome to nourishment through plant based eating: Nourished, the debut book by plant-based chef and holistic nutrition expert Pamela Wasabi, invites you to discover a new love for and understanding of your body, and the importance of nourishment through plant based eating. Pamela shows readers how learning to cook helped her overcome medical challenges and put her on the path to health through clean eating diet recipes and plant based nutrition. Nourishment for the body and nourishment for the spirit: This eat-clean diet book is a delicious trip through the plant based eating experience from start to finish. The book is organized to mirror the life-cycle of a plant, from when the seed is sewn to when the flower blooms. Using this delightful convention for her eat-clean diet book, Wasabi prescribes what it takes for true body nourishment, and nourishment of the mind and spirit. Life-enhancing insights that you will gain from reading Nourished include: How to invite nourishment into your life to relax How to find peace within and let go of strict forms of dieting, perfection, and restrictions Understand that every symptom or food issue we deal with is an invitation to get to know ourselves better Inspiration to be softer, more loving, and have unconditional acceptance for who we are An appreciation for the joys of a plant based nutrition lifestyle How to be mindful and present about our choices when it comes to food and health How to embark on a path of health and happiness Some favorite clean eating diet recipes ENJOY!
"Every day is a feast day with The Poacher's Cookbook.* Stumped for a new way to cook pheasant?* Do you yearn for grouse roasted in the traditional way?* Do you want to prepare eel in green herb sauce or crayfish Swedish style?* Do you long for the inspiration for puddings to follow your game dishes?Then the The Poacher's Cookbook is for you - and your family and friends.Spiced with poaching and sporting anecdotes, country lore and sketches of country characters - a book to read in bed or have propped up by the kitchen stove.With Prue Coats' enthusiasm and practical advice you will astonish yourself, your family and your guests."
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.
Discover the vibrant tastes of Asia with over 70 authentic and creative recipes for cooking with all kinds of noodles. Fresh, tasty and bursting with nutritious ingredients and lively aromas, delicious one-bowl, Asian-inspired noodle dishes have never been more popular. Their variety and versatility, speedy cooking time and ability to soak up the bold flavours they're prepared with, make noodle dishes an exotic yet accessible dish and, with The Noodle Bowl, you'll be able to celebrate this wonderful food and feast on the results. Taking inspiration from all over Asia, author Louise Pickford shows you how to recreate Salmon & Scallion Gyoza from Japan, Beef Pho from Vietnam, Chicken Noodle Soup from China and Kimchi Dumplings from Korea, as well many more exciting recipes from countries such as Burma, Malaysia, Cambodia and Laos. After finding out all the must-know noodle facts in an introductory chapter, you'll then learn how to cook, serve and eat the straightforward recipes that give thoughtful insight into the provenance of each dish. This collection of Asian-inspired, aromatic and sizzling hot recipes is a must for any lover of exotic and adventurous food.
The weeds of the field and garden have two big advantages in the kitchen: firstly, they are free to anyone; secondly, they contain any amount of dietary goodness, often not so readily available from the anaemic products of the hothouse and intensive farm. And what is really needed is a set of recipes to turn them into everybody's favourite supper. This Vivien Weise provides in spades. With plenty of clear illustrations of the plants in question - ensuring that every reader will be able to identify the quarry when out gathering - Vivien has created a series of vegetarian dishes (all the recipes are meat-free) with a defiantly modern slant: comfrey hamburgers, daisy ginger soup, dandelion salad with a banana yoghurt sauce, dead nettle aubergine spread, ground elder layered pancakes, and many more. The great charm of this book is that you can go into the vegetable plot with two baskets: one for dinner and one for the compost heap. While gathering your supper, you weed the garden. In the popular weed-cookery courses that Vivien gives at her home in Germany, she demonstrates the culinary value of upwards of a hundred different plants.
An art form in Japan, sushi is not only beautifully presented but healthy and delicious. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. From traditional hand-rolled sushi to the modern sushi in a bowl, this sushi cookbook will show you how to make these elegant dishes with ease. Step-by-step instructions and photographs show how to make a variety of sushi and sashimi. Also found in Sushi is information on the history and the health benefits of Japanese sushi, as well as directions on using sushi-making tools, making perfect sushi rice, how to cut vegetables and decorations, and selecting fresh fish. Sushi recipes include: Nigiri Vegetable Sushi Sushi in a Bowl California Rolls Thin Rolls All the recipes in Sushi are easy to follow and are suitable for both beginners and experienced cooks. This sushi book is filled with elegant and stylish photographs and is a must for your collection.
Mushroom guru Gary Lincoff escorts you through the cultural and culinary history of the mushroom, hunting and identifying wild mushrooms, mushroom safety, and on to preparing and serving the fungi. Stunning photographs and Lincoff's fascinating anecdotes from the field will make you an instant mycophile. Gathering edible wild food is a wonderful way to forge a connection to the Earth. Mushrooms are the ultimate local food source; they grow literally everywhere, from mountains and woodlands to urban and suburban parks to your own backyard. The Complete Mushroom Hunter, Revised will enrich your understanding of the natural world and build an appreciation for an ancient, critically relevant, and useful body of knowledge. With great expertise, Lincoff provides a complete overview of edible mushrooms: from the mushroom's earliest culinary awakening, through getting equipped for mushroom forays, to preparing and serving the fruits of the foray, wherever you live. Inside you'll find: A brief, colorful history of mushroom hunting worldwide How to get equipped for a mushroom foray A completely illustrated guide to the common wild edible mushrooms and their poisonous look-alikes, with information of psychedelic and psychotherapeutic mushrooms An illustrated guide to medicinal mushrooms Where to find your fare, and how to identify them How to prepare and serve your fungi Thirty delicious recipes Five appendices offer even more mushroom knowledge, with information on how to make mushroom artwork, mushroom cultivation, less common edible varieties, and winter hunting; plus find an essential guide to major poisonous mushrooms, symptoms of poisoning, and treatment. Whether you're just starting out with the hobby or an experienced mycophile looking to add to your collection, The Complete Mushroom Hunter, Revised is your ideal guide.
A collection of traditional and contemporary recipes with simple cooking directions Easy to follow food preparation instructions together with clear practical photographs
Keep That Fresh-from-the-Garden Flavor at Your Table Easy to grow and often abundant, squashes are a garden delight. Don't just drop them off at your neighbor's front door. Squash is a cookbook by Julia Rutland that features 50 easy recipes for busy cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! And when your gardens are filled with more than you can eat, you'll find simple and delicious ways to preserve those fresh bounties. Book Features 50 recipes-tested and tasted by the author, an expert food stylist Desserts, breakfasts, breads, soups, and main dishes Full-color photography from a professional food photographer Tips on buying, cooking, cutting, and preserving squash People love squashes because the flavor connects them to holidays, special occasions, and shared family dinners. Add Squash to your cookbook collection, and savor this wonderful variety of delicious recipes. It features the most popular types of summer and winter squashes: zucchini, yellow, butternut, pumpkin, acorn, spaghetti, and more. These dishes are sure to become instant family favorites.
Enjoy a cup of tea and a slice of cake with Britain's favourite novelist Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes and pastries is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks. In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in 'Pride and Prejudice'; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in 'Emma'; and Jumbles, inspired by the biscuits enjoyed by Fanny in 'Mansfield Park'. From Plum Cake and Gingerbread to Ratafia Cakes and Sally Lunns 'Tea with Jane Austen' has all the recipes you need to create the finest tea time treats, and the original recipes are given alongside, so you can compare them and appreciate modern time-savers such as icing sugar, dried yeast and electric mixers all the more!
Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round. Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced.
Even beginners can make their own fermented foods This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 80 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, includingpickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes arecreative, delicious, and healthful, and many of them can be made in small batches -- even justa single pint."
Pamper yourself with delicious, organic, and energizing Power Food! With hectic and busy schedules, it can be difficult to lead a healthy and balanced lifestyle. Dutch superstar and best-selling author Rens Kroes makes it easy with a combination of healthy food, sufficient exercise, and relaxation. You'll find delicious, on-the-go breakfasts that make you happy, simple salads and pasta dishes, and healthy takes on sinful sweets. A guide showing nutritional information on each food is provided, including what to eat for different beauty benefits, like shiny hair or radiant skin. Lead a happy and balanced life with Power Food!
This is the indispensable cook's guide to tomatoes, featuring a variety list and over 160 delicious recipes. It is the ultimate guide to cooking, using and growing tomatoes - one of the world's most popular ingredients. It is an authoritative introduction that includes all you will ever need to know about tomatoes, including preparation, buying, storing and preserving, and how to grow your own. It is a detailed and comprehensive fully illustrated guide to more than 40 different varieties of tomatoes. It is a mouthwatering selection of over 160 recipes - appetizers, salads, breads, main courses and side dishes. You can take your pick from such classic delights as homemade tomato ketchup; iced tomato soup; crunchy Greek tomato and feta salad; juicy stuffed tomatoes; crispy tomato tarts and pizzas; refreshing tomato cocktails; hot chili salsas and delicious tomato sauces. Tomatoes are one of the most popular, delicious and versatile ingredients available. This extensively researched guide encompasses every aspect of the tomato - from its many varieties to the multitude of ways to cook it and eat it. The informative introduction starts with the history of the tomato, a guide to types, and advice on buying, growing, storage and preservation. The recipe section of the book has ideas for soups and appetizers, salads and side dishes, vegetarian, meat or fish dishes, drinks, salsas and breads, with plenty of new ideas as well as many old friends. This book will help you get the very best out of this most delicious ingredient.
The high protein content and versatile nature of beans and pulses have made them a staple ingredient of many cuisines. This book contains over 185 dishes that are both health-enhancing and tasty. A comprehensive introduction describes different beans and pulses, their taste and texture, and lists their health benefits. Quick ideas show ways of adding them to the diet, either as a main ingredient, or as a delicious accompaniment. The recipes include classics such as Hummus, Bean Ribollita, Cassoulet, and Slow-cooked Boston Baked Beans. With beautiful pictures of every recipe, you are sure to achieve appetizing results every time.
The small ingredient that packs a super-sized nutritional punch, the humble lentil is a superfood that is endlessly versatile. It can lend itself to all kinds of dishes, from comforting bakes to spicy soups and succulent falafels. It can be used to thicken casseroles, add substance to salads and stuffings, and made into herby kofte balls. This book contains a wonderful selection of recipes from around the world, including Lentil and Pasta Soup, Puy Lentil and Cabbage Salad, Lentil Dhal, and Haddock with Spicy Puy Lentils. With a guide to all the different types of lentils available and how to cook and enjoy them, the book is a must for every healthy kitchen bookshelf.
There is no other city quite like Rome. Once capital of an empire, this vibrant metropolis is steeped in awe-inspiring architectural, cultural and culinary history. It sits in Lazio, a region awash with charm and natural beauty. With the emphasis on fresh ingredients and local specialities this delightful little book captures the essence of Roman cooking with a vibrant collection of classic recipes. Featured here are traditional dishes such as Pasta Carbonara; Vegetable Soup with Semolina; Roman Roast Lamb; Baked Eggs with Tomatoes; and the irresistible rum and chocolate cake, Civitavecchia. With beautiful photography, step-by-step recipe instructions, and cook's tips, this recipe book is a delightful introduction to the food and cooking of Rome and will please anyone interested in producing mouthwatering meals to impress friends and family alike.
Lactose intolerance or an allergy to milk means avoiding cream, butter, milk, cheese, yoghurt, and ice cream as well as many prepared foods to which lactose is added such as bread, cereal, salad dressings, cake mixes, frozen meals. The Everyday Dairy-Free Cookbook explains all you need to know about this condition, how to tackle the problem and where to go for help and advice. As with the other titles in this best-selling Everyday series the book contains 200 recipes for family meals and there is a special section on catering for children. There are dairy-free recipes for soups, dips and starters, light meals, main dishes, fish dishes, vegetarian dishes, savoury sauces and accompaniments, salads and dressings, puddings, sweet sauces, sweets and treats, baking, pastry, breakfasts, and beverages. If you or someone in your family cannot tolerate lactose this book will make catering for their needs simple and straightforward with so many meals to choose from.
Cara Tannenbaum and Andrea Tutunjian deliver the essential cookbook for Mother Nature's most versatile and nutritious ingredients. With more than 250 recipes exploring the culinary and cultural history of nuts and seeds, In a Nutshell unites the smooth, crunchy, savoury and sweet. In a Nutshell is organised to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts and Family Style. Omnivores, vegetarians and vegans alike will delight in dishes both simple and complex. Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a snack.
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