Cookery dishes and courses: salads and vegetables Books

Book SynopsisHamlyn All Colour Cookery: 200 Super Salads provides 200 varied salads for every occasion including healthy summer salads, exotic fruit salads and warm salads for winter. Beautiful photographs and clear instructions make this book perfect for every cook. Presented in a handy format with easy-to-follow recipes, 200 Super Salads is great value for money.Check out some of the other titles in the series:200 5:2 Diet Recipes (ISBN 978-0-600-63347-1)200 Cakes & Bakes (ISBN 978-0-600-63329-7)200 Family Slow Cooker Recipes (ISBN 978-0-600-63057-9)200 Halogen Oven Recipes (ISBN 978-0-600-63344-0)200 One Pot Meals (ISBN 978-0-600-63339-6)200 Pasta Dishes (ISBN 978-0-600-63334-1)200 Super Soups (ISBN 978-0-600-63343-3)200 Veggie Feasts (ISBN 978-0-600-63337-2)200 Barbecue Recipes (ISBN 978-0-600-63332-7)200 Cupcak

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Book SynopsisThis book contains 52 very good salad recipes, brought to you by Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel, a small falafel bar in Melbourne, Australia. With a focus on vegan salads, exceptional dips, soft pita and, of course, very good falafel, all made from local in-season ingredients – you’ll find all of these dishes, and more, in this very good book. Very Good Salads shares Shuki and Louisa’s original, much-lauded falafel recipe for the first time, along with their popular salads that change with the seasons. Making the very best of fresh produce, recipes include Iraqi Jewish and Middle Eastern-focused salads that are as good on their own as they are stuffed into bread with a side of tahini. Each salad makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za’atar, radish and fried pita; peaches, basil and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. In addition, the book shares recipes for traditional dips and the ultimate pita recipe that produces flawless bread to stuff or served alongside share plates.

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Book SynopsisDiscover wholesome, sustainable, plant-based dishes in this essential cookbook, perfect for anyone looking to reduce their waste or cook more economically''Hearty, healthy, flavour-packed dishes'' MAIL ON SUNDAY''A uniquely sustainable and delicious approach to modern plant-based cooking'' VOGUE''The Whole Vegetable blew me away . . . Full of inventive waste-free recipes'' Tom Hunt, GUARDIAN_________Have you ever wondered how to make your diet truly eco-conscious?In this beautiful plant-based cookbook, over 130 simple, creative, planet-friendly recipes put vegetables at the very centre of your table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable and cost-effective.In The Whole Vegetable, Sophie Gordon shows us how to:- Cook with every part of every vegetable- Reduce waste in your cooking- Reinvent your leftovers- Eat with the seasonsFrom Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season.Most of all, it will ensure that nothing in your kitchen goes to waste._________''Creative, delicious, planet-friendly recipes . . . Teaches you how to put those often discarded parts of fruit and veg to good (and tasty) use'' Women''s Health''Wow, Sophie Gordon''s . . . The Whole Vegetable blew me away. I wonder if she is the next Anna Jones. A seasonal, plant-centric, whole food recipe book without ultra-processed vegan ingredients. The recipes are super-inventive and importantly waste free!'' Eco-Chef Tom Hunt''The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read'' Good HousekeepingTrade ReviewA uniquely sustainable and delicious approach to modern plant-based cooking * Vogue UK *Creative, delicious, planet-friendly recipes . . . What sets this vegan recipe book apart from other vegan cookbooks is that it teaches you how to put those often discarded parts of fruit and veg - such as, leaves, stalks, tops, flowers, seeds and peelings - to good (and tasty) use * Women's Health *The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read * Good Housekeeping *Wow, Sophie Gordan's new cookbook The Whole Vegetable blew me away. I wonder if she is the next Anna Jones. It is a seasonal, plant-centric, whole food recipe book without ultra-processed vegan ingredients. The recipes are super-inventive and importantly waste free! -- Eco-Chef Tom HuntA win for us and the planet * Women's Health *The Whole Vegetable blew me away . . . Full of inventive waste-free recipes -- Tom Hunt * Guardian *In The Whole Vegetable, Sophie Gordon demonstrates not only how to make filling, hearty vegan meals from scratch, but also how to eat seasonally, use every part of a vegetable, and give new life to plant-based leftovers * Vogue *Trying to eat a bit more consciously? This beautiful celebration of veggies from plant-based chef Sophie Gordon will help you on your green way * Sainsbury's Magazine *A collection of seasonal recipes celebrating veg in its entirety * Independent Daily Edition *

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Book SynopsisSalads for all seasons, moods, occasions and cravings.For too long salads have languished on the side-lines of dining tables, reduced to mere accompaniments or starters, but what if we gave salads the limelight they deserve? Salads Are More Than Leaves brings salads centre stage, showcasing dishes that are big on flavour, texture and impact. You''ll never see salads in the same way again.Featuring sections on building your salad, maximising flavour and plating your salad to impress, More Than Leaves includes over 80 recipes for salads to get excited about. Each recipe includes substitutions for vegan and vegetarian variations, suggestions for pairing salads and ways to get ahead when you''re short on time.Recipes include:Tabbouleh - with red onion, tomatoes, bulgur wheat, parsley, mint and spring onions, tossed with lemon and olive oil and topped with crispy chickpeasMiso Noodle, Avo and Cucumber - with soba noodles, edamame beans, avocados, cucumber, coriander, soy sauce and sesame seeds, tossed with miso, lime and tahiniTriple Tomato - with large tomatoes, cherry tomatoes, sun-dried tomatoes and pecorino cheese, topped with croutons and basil leavesPear, Pecorino and Chicory - with dried cherries, pitted black olives, walnuts, chicory, watercress, pecorino, parsley, tarragon, pickled walnuts and pears, tossed with honey and mustard and topped with herbs, walnuts and pecorino

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Book SynopsisLeon was founded on the twin principles that food can both taste good and do you good. In this book, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, vibrant, delicious salads that will have you feeling healthy and happy.Divided into chapters that include Classics, Naturally Fast, Salads for Friends, Family Salads and Lunchbox, this book contains salads for all tastes and all occasions. Whether you're looking for a bright salad with which to dazzle your friends, or a simple salad to take to the office, this book is a must-have kitchen staple.Recipes include: Pink Quinoa SaladPolish Herring SaladHam Hock and Lentil SaladVietnamese Chicken Salad with Rice NoodlesCourgetti with Pesto and Grated Ricotta SalataBacon Fried Corn with Greens, Pork and Crisp Sweet PotatoBlack Rice Salad with Peas, Egg and a Curry DressingAsparague, Couscous, Feta & Orange Leon Original Superfood Hot-smoked Salmon, Beetroot, Horseradish & Dill

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Book SynopsisMake tempting main course salads all year round with easy-to-follow recipes and 160 photographs

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Book Synopsis'A brilliant new book'- Daily MailEating healthily can be a confusing business. But what if there were a single, simple change you could make that would transform your health, without forcing you to give up the foods you love? According to a growing body of international studies, little tweaks to your everyday diet to get you beyond the 5-a-day minimum portions of fruit and veg could slash your risk of developing the biggest diseases to affect the Western world. In fact, experts agree that simply eating more fruit and veg is the single most important dietary change you can do for your health!As only 3 out of 10 people are even achieving the minimum amount of fruit and veg, this book aims to make getting there easy. No gimmicks, no 'banned' foods, no miserly portion sizes. Just 80 of the classic recipes you know and love made healthier (and tastier) by simply upping the amount of fruit and veg in them, all backed by the best science available.Trade ReviewA brilliant new book. * Daily Mail *

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Book SynopsisThis title features fabulous pasta sauces, starters, salads and soups, shown in over 300 step-by-step photographs. It presents a combination of traditional dishes, regional specialities, and original recipe ideas. It guides you through each stage of preparation with easy-to-follow, step-by-step instructions. It features classic recipes such as Penne all' Arrabbiata and Minestone Soup, as well as contemporary ideas such as Paglia e Fieno with Prawns and Vodka, and Tagliatelle with Radicchio and Cream. It includes guidelines on how to cook pasta to perfection, with tips on how to eat it, how to match shapes to sauces, and how to serve. This superb book is a truly comprehensive guide to choosing, cooking and enjoying Italian pasta. The introductory identification section contains fabulous photographs and fascinating information on a huge range of dried and fresh pasta types, including long and short varieties as well as flavoured and colored pasta. There is also a fully illustrated technique section showing how to cook and serve pasta, and how to choose the right pasta for your sauce. The book features more than 100 inspirational recipes for pasta sauces, salads and soups, encompassing all kinds of pasta.

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Book SynopsisAt last, a salad for every week of the year! ’Salads can be anything you want them to be’ says Fi Buchanan. In Seasonal Salads she showcases 52 mouthwatering recipes, one for every week of the year. There are hearty winter feasts (think Spice Roasted Carrots) as well as summer favourites (like Watermelon with Lime Sherbet or Chargrilled Corn with Ranch Dressing). There are classics and twists on classics, quick weeknight salads and dinner-party-worthy creations. What these recipes all have in common is Fi’s trademark inventive flair, her ability to combine flavours and textures in the cleverest of ways to make the most of what’s plentiful in each season. If you thought salads were something you served on the side, it’s time to turn over a new leaf.

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Book SynopsisWinner, James Beard Award for Best Book in Vegetable-Focused CookingNamed a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and moreFeatured in The Strategist 's Nonobvious Wedding Gift Guide"Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden's guide excels at both. These are recipes that every last relative around your holiday table would use because they're umami-rich and can be made on a weeknight." -USA Today, 8 Cookbooks for People Who Don't Know How to Cook"If you're finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat." -Epicurious "Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly."-Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene's in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons-an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat-grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavour at its peak.Trade Review“A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it’s about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It’s the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry.”—Lucky Peach “The book’s appealingly simple recipes are focused on delivering big flavor.”—The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life “Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”—Bon Appétit “Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”—Eater “Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”—Food Wine “The Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it.”—SmittenKitchen.com “Exciting flavor combinations mean this is no mere guide to vegetables but a primer on how to make them taste their exciting best.” —Fine Cooking “Downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.”—Sunset “Enduringly rewarding. I am utterly consumed with Six Seasons and feel I could cook from it every day without tiring.”—Nigella Lawson “This cookbook might put meat out of business. It’s that good. . . . A rare source of new ideas about vegetables. McFadden’s forward-looking sensibility infuses every recipe.”—Portland Monthly “Brilliant.”—Food52 “[This is] a cookbook I’ve gotten a little obsessed with. . . . The book offers inspiring treatments for vegetables that are often relegated to a boring crudité tray—if you’re looking for a new way to treat celery or cabbage, you need a copy.”—Serious Eats “Six Seasons is a beautiful book. But it’s more than a pretty face: It’s a practical primer that begs to come into the kitchen—and won’t disappoint once you get it there.”—Santa Fe New Mexican “An exuberant, engaging approach to vegetables. . . . Six Seasons is a joy. . . . [It] manages to feel comprehensive without sacrificing delight and humor.”—Portland Press Herald “The most exciting approach to home cooking I’ve seen all year. . . . Six Seasons is one of the most satisfying cookbooks I’ve purchased in years, and McFadden’s insights into seasoning are invaluable, even for an experienced home cook.”—Willamette Week “A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. . . . This cookbook deserves to become a well-thumbed, vital addition to any kitchen.”—Publishers Weekly, starred review “Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden’s tutelage, cooks will learn how to bring out the best in every humble vegetable.”—Library Journal, starred review “McFadden’s debut cookbook is an invaluable resource for all things veggie.”—Booklist, starred review “Visionary. . . . Beautifully produced.”—BookPage “Glorious.”—Atlanta Journal-Constitution “This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook.”—Dan Barber, chef/co-owner of Blue Hill “Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.”—Alice Waters, owner of Chez Panisse “Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions . . . get the most out of vegetables from their beginning to their last act on our plates.”—David Chang, chef/owner of Momofuku “We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook.”—Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm“A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it’s about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It’s the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry.”—Lucky Peach “The book’s appealingly simple recipes are focused on delivering big flavor.”—The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life “Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”—Bon Appétit “Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”—Eater “Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”—Food Wine “The Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it.”—SmittenKitchen.com “Exciting flavor combinations mean this is no mere guide to vegetables but a primer on how to make them taste their exciting best.” —Fine Cooking “Downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.”—Sunset “Enduringly rewarding. I am utterly consumed with Six Seasons and feel I could cook from it every day without tiring.”—Nigella Lawson “This cookbook might put meat out of business. It’s that good. . . . A rare source of new ideas about vegetables. McFadden’s forward-looking sensibility infuses every recipe.”—Portland Monthly “Brilliant.”—Food52 “[This is] a cookbook I’ve gotten a little obsessed with. . . . The book offers inspiring treatments for vegetables that are often relegated to a boring crudité tray—if you’re looking for a new way to treat celery or cabbage, you need a copy.”—Serious Eats “Six Seasons is a beautiful book. But it’s more than a pretty face: It’s a practical primer that begs to come into the kitchen—and won’t disappoint once you get it there.”—Santa Fe New Mexican “An exuberant, engaging approach to vegetables. . . . Six Seasons is a joy. . . . [It] manages to feel comprehensive without sacrificing delight and humor.”—Portland Press Herald “The most exciting approach to home cooking I’ve seen all year. . . . Six Seasons is one of the most satisfying cookbooks I’ve purchased in years, and McFadden’s insights into seasoning are invaluable, even for an experienced home cook.”—Willamette Week “A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. . . . This cookbook deserves to become a well-thumbed, vital addition to any kitchen.”—Publishers Weekly, starred review “Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden’s tutelage, cooks will learn how to bring out the best in every humble vegetable.”—Library Journal, starred review “McFadden’s debut cookbook is an invaluable resource for all things veggie.”—Booklist, starred review “Visionary. . . . Beautifully produced.”—BookPage “Glorious.”—Atlanta Journal-Constitution “This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook.”—Dan Barber, chef/co-owner of Blue Hill “Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.”—Alice Waters, owner of Chez Panisse “Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions . . . get the most out of vegetables from their beginning to their last act on our plates.”—David Chang, chef/owner of Momofuku “We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook.”—Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm

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Book SynopsisDelicious Magazine The 25 best cook books of 2022 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.Trade Review‘The recipes and photography pulse with life, and you’ll be reinvigorated by punchy flavour combinations that reveal a tantalising new world of veg-centric deliciousness… Gelf redefines the very idea of ‘salad’ with dishes radiating an eat-me-now quality rarely associated with the word’ * Delicious Magazine *

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Book SynopsisOne of The Guardian's Best Food Books 2023'I really love Joe Woodhouse's food' - Nigella Lawson'Joe just makes the most delicious food that happens to have no meat or fish in it.'- Rachel Roddy'When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.' - Jeremy Lee'Joe's food always looks gorgeous and totally doable. A major plus is that the recipes in his books can often be made with ingredients you have at home.' - Diana HenrySwapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg, long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables - including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds - the recipes follow a simple format of short ingredients lists and easy-to-follow instructions.Praise for Your Daily Veg:'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly

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Book SynopsisLEON was founded on the twin principles that food can both taste good and do you good. In this first book in their brand-new series, author and food journalist Rebecca Seal proves this with more than 100 mouthwatering ideas for hearty, healthy salads, ideal for any occasion.From portable salads to bring to work to salad platters for leisurely weekend lunches, this brand-new recipe collection from the brand behind the hugely successful LEON Happy Salads proves that there is much more to a salad than a few damp leaves.Recipes include:LEON Aioli Chicken SaladThai Crispy Duck and Pineapple SaladHoney and Harissa Roots and GrainsHalloumi Fries with Pomegranate and FennelCrab Cake SaladChipotle Seared Steak SaladLEON Rainbow SaladGriddled Hispi and Crispy Tofu

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Book SynopsisThe ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone.Trade Review"Mark Bittman is an excellent and accessible food writer, and an incredible resource when it comes to food policy and how our food system works. How to Cook Everything Vegetarian has earned its place on the bookshelf of cookbook classics." -ALICE WATERS, chef, author, activist, and founder of Chez Panisse "For almost a decade, How to Cook Everything Vegetarian has been my go-to guide for meatless cooking. Mark's approach is bold, accessible, of-the-moment, and beyond compare. And with each recipe, I can almost see Mark joking, shopping, whispering about beans, whole grains, and local vegetables, and begging us to join him on yet another delicious culinary adventure." -JESSICA KOSLOW, chef and owner of Sqirl and author of Everything I Want to Eat "Mark Bittman is the ultimate tour guide when it comes to vast subjects and a need for reassurance in the kitchen, and this tome about vegetarian cooking is no exception!" -YOTAM OTTOLENGHI, author of Jerusalem, Plenty, and Sweet "When Mark Bittman published How to Cook Everything Vegetarian in 2007 he gave me and my health-conscious friends a book that we all desperately needed. Fast-forward to today, when more and more people are considering the impact of what they eat, and this brilliantly updated edition takes on heightened importance for home cooks." -BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "Bittman’s evenhanded tone and his ability to cover a gamut of recipes, from crudités to fluffy vegan frosting made with coconut milk, render this book as relevant today as it was when it first appeared, and confirm its status as an indispensable resource." - Publisher's Weekly "Dated recipes and chapters have been overhauled or swapped for new ones, with full-color photographs appearing throughout. There are hundreds of versatile dishes (e.g., dumplings, everyday buttermilk waffles, curried stir-fried potatoes, BBQ jackfruit sandwiches) and indispensable tips—enough to keep readers engrossed for years." - Lisa Campbell, Library Journal —

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Book SynopsisA great little handbook of inspiring salad ideas from simple sides to sophisticated main course creations.

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Book SynopsisFeeding and pleasing everyone''s palates and diets with nutrition, taste, versatility, and style and within a budget can be a challenge, but this collection of recipes kicks that kitchen conundrum to the curb! Featuring more than 150 delicious and healthy recipes that will save you time, boost your energy, and please the whole family. From loaded salads to jam-packed bowls, these recipes combine leafy greens, vegetables, grains and pasta, proteins, and fruits, plus delicious dressings, sauces, and sides. Featuring recipes for a BBQ chicken cobb salad, an Italian pasta bowl, jerk chicken and rice, vegan burrito bowls, and so much more, these dishes are perfect for any weeknight meal that will feed both your hungry appetite and your health! Familiar but new, quick enough to prepare and go, and simple but hardy, these salad and bowl meals are the perfect solution. ?

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Book SynopsisGet your lunch organized in record time with this foolproof, noodle-packed cookbook. Sometimes it seems like too much of a chore to get our lunch prepped for the day ahead. We can often run out of inspiration too, meaning we end up with the same dull lunch every day – a drudgery which makes healthy eating much harder than it should be. The 5-Minute Noodle Salad Lunchbox aims to make prepping your lunch each day a breeze – ensuring your days are deliciously healthy. The 52 recipes cover a range of diverse salads, utilizing the power of noodles, from vermicelli to udon to rice noodles, as well as low-carb zoodle options. There’s also advice throughout on how to make bulk lunches for your week, if that’s your style, and how you might be able to overhaul last night’s leftovers into a great midday meal.

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Book SynopsisThe essential Jamie Oliver cookbook perfect for vegetarians, total foodies, or someone who just wants a bit more veg on their plateJAMIE OLIVER IS BACK WITH OVER 100 BRILLIANTLY EASY, DELICIOUS & FLAVOUR-PACKED VEG RECIPESIncludes ALL the recipes from Jamie''s Channel 4 series MEAT FREE MEALS ________Whether it''s embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes. Discover simple but inventive veg dishes including: ALLOTMENT COTTAGE PIE with root veg, porcini mushrooms, marmite & crispy rosemary CRISPY MOROCCAN CARROTS with orange & thyme syrup, tahini & harissa rippled yoghurt SPICED PARSNIP SOUP with silky poppadoms & funky chips WARM GRAPE AND RADICCHIO SALAD with toasted pine nuts, sticky balsamic & honey HASSELBACK Trade ReviewJamie gives all your favourites a veggie makeover in his brilliant new book * Mail on Sunday *Will undoubtedly get the country cooking more carrots. It strikes just the right balance between old, recognisable dishes such as quiche and moussaka, and new, such as Persian rice and dosas, to keep fancies tickled * Meera Sodha, Guardian Cookbooks of the Year *By now he needs no introduction . . . With 11 chapters there's something for everyone. The curries and stews are impressive - and cheap! - while, this being Jamie Oliver, there's a hefty pasta section, with a proper pukka sweet leek carbonara . . . There's an impressive range of dishes, inspired from all over the globe, that don't skimp on flavour * Daily Telegraph *Jamie's latest book is full of simple dinners and family favourites designed to help you discover that veg can be delicious. He includes new ways to cook old favourites. The yummiest recipes include sweet leek carbonara, picnic pasta salad and easy pea and spinach samosas. Quick, cheap and easy to prepare * Sun, Best Books of 2019 *Whether you're a lifelong vegetarian or occasionally opt for meat-free dishes, the Naked Chef's latest book is packed with quick and easy dishes to suit all tastes * Best cookbooks of 2019, i *Dishes are vibrant and full of flavour and this book is all about making them affordable and easy * Independent *Cooking for all the family has been transformed by the master of healthy home cooking. There's something here for everyone * Woman & Home *Jamie makes vegetarian cooking easy, fun and accessible with more than 100 recipes that can be whipped up after a long day at work. There are bags of flavour in every one, with ideas from around the globe - and they're all family-friendly * Good Food *Aims to encourage readers to discover the huge bounty of glorious veg, fruit, herbs, spices and pulses on offer * Sun *Well thought-out and easy to follow * Choice *This book ticks all the boxes . . . Veg is a landmark cookbook for Jamie, which has seen him travel halfway around the world, watching, listening and learning from some of the best veggie cooks on the planet * Easy Parenting *The king of cooking is back at it again with a quick, easy and delicious cookbook. Giving your favourite veggies a make over, Oliver's recipes will expand your meat-free palate * Women's Health *6 of the best cookery books * Daily Record *Jamie Oliver knows what he's doing when it comes to food. This book is packed full of phenomenal vegetable based recipes. * Mail Online, The best healthy-living cookbooks *

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Book SynopsisThis is a tempting collection of stylish and tantalizing soups and starters. Each recipe is clearly presented with step-by-step instructions, and the book is illustrated with over 260 photographs. There are plenty of quick and easy options that take only a few minutes to make, as well as sophisticated dishes that can be prepared in advance - perfect for impressing at dinner parties. Recipes range from simple soups and seasonal salads to delicious pates, elegant terrines and foolproof souffles, so there is something for every occasion. Professional cook's tips and extra recipe variations throughout make this book a perfect source of information as well as ideas. This wonderful book of first courses is great for anyone who loves cooking and entertaining, whether for a formal dinner party or a relaxed family meal. There is a choice of over 70 delightful recipes which are surprisingly easy to prepare. The book features classic recipes such as Wild Mushroom Soup, Chicken Liver Pate, and Leek and Onion Tartlets, as well as new ideas, such as Salade Nicoise, Pears and Stilton, and Mussels and Clams with Lemon Grass. Every recipe is shown in helpful stage-by-stage photography, with a glorious picture of the finished dish, so you can see the results you are aiming for, and cook's tips and variations provide extra advice and ideas. With so many fantastic recipes, there's a first course here to complement every main course, tempt any tastebuds, and impress the most demanding guests.

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Book SynopsisAn essential book for every kitchen and garden.' NIGEL SLATERThe number one book for anyone who loves salads.' ANNA PAVORDCharles is a passionate and accomplished gardener'. RAYMOND BLANC An updated edition of the definitive guide to salad leaves, with everything from sowing and growing leaves to delicious salad recipes. Salad leaves can flourish in a range of settings whether on a windowsill, in your garden or on the allotment. This compendium of practical methods will inspire you to grow a wide variety of salads throughout the year, including lettuce, spinach, cabbage, beets, endives and chicories. Beautifully designed with colour photos throughout, Grow Organic Salad Leaves and Greens includes detailed information on how to grow micro-leaves using organic and permaculture principles, enabling you to enjoy fresh salad while also lowering your carbon footprint.Written by the guru of no-dig, Charles Dowding provides an overview of all you need to groTrade ReviewAn essential book for every kitchen and garden. * Nigel Slater, author & TV cook *The number one book for anyone who loves salads. * Anna Pavord, author and gardening columnist *Charles is a passionate and accomplished gardener who grows vegetables of amazing flavour. * Raymond Blanc, Restauranteur Le Manoir aux quatre Saisons *Table of ContentsIntroduction PART ONE: GROWING LEAVES High Yields, Small Spaces, Special Methods Vital Knowledge for Successful Harvests Sowing, Planting and Harvesting Through the Year Small Spaces and Micro Leaves Leaf Flavours Sowing, Raising, Sustaining Cosmic Leaves - bringing new energy to soil, plants and ourselves The Unwanted - coping with slugs and other pests PART TWO: SALAD LEAF SEASONS OF HARVEST Leafing Through the Seasons Recipes for All Seasons PART THREE: A CELEBRATION OF OUTDOOR LEAVES Lettuce Endives and Chicories Leaves of the Cabbage Family Spinach, Chard and Beet Exotic Tastes and Colours Herbs and Flowers Outdoor Winter Salads PART FOUR: INDOOR SOWING AND GROWING Indoor Propagation Salad Leaves Through the Winter - growing indoors Acknowledgements Resources (organisations, suppliers and publications) Index

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Book SynopsisDanielle Brown is the founder and CEO of the wildly popular plant-based lifestyle brand, HealthyGirl Kitchen. She shares easy-to-make vegan recipes across social media with her millions of devoted followers who want to learn how to eat healthier, fall in love with cooking, and the secrets to making the best plant-based meals.Follow @healthygirlkitchen on all socials for more.

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Book SynopsisLooking for exciting vegan food when you are out and about? Put flavour back into your lunch box with delicious, healthy meals that you can take anywhere. With a focus on easy and affordable vegan lunch ideas, Vegan on the Go packs 100 vegan recipes into its pages, including plant based snacks and sandwiches, soup recipes, salad recipes, dessert recipes, and more. Whip up portable, quick meals including vegan pizza, polenta parcels, sweet potato burgers, courgetti salad, and tofu sushi. Vegan on the Go tells you exactly how long you need to prepare and cook each lunchbox recipe, with mouth-watering photographs of every dish to whet your appetite. Discover top tips on which ingredients to stock up on, and how to store and transport your vegan lunches to ensure they taste fresh and flavoursome every time.Table of Contents 1: Introduction 2: Packing well 3: Vegan basics – the store cupboard 4: Lightning-quick lunchbox recipes 5: Vegan food in restaurants 6: Snacks & small bites 7: Soups & salads 8: Sandwiches, wraps & rolls 9: Satisfying mains 10: Something sweet 11: Index 12: The authors

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Book SynopsisA collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

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Book SynopsisTake a fresh look at salads for every meal in this delectable collection of vegetable, fish, poultry, meat, side and fruity recipes.

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Book Synopsis''I absolutely adore the food in this beautiful book.'' - Nigella Lawson''One of the most inventive vegetable cooks.''- Anna Jones''Joe just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.'' - Rachel Roddy''One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.'' - Tim Lewis, Observer Food MonthlySwapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference.Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters foc

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Book SynopsisThe genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurantsTrade Review"A prize"—The Wall Street Journal “[How to Grill Vegetables] will help you bring summer flavor to your plant-based dishes."—USA Today "Home cooks looking for new ways to add flavor and fun to vegetables will be drawn to this collection; it will be especially beneficial to anyone who’s new to grilling and not sure where to start." —Library Journal "Vegetarians (or anyone motivated to eat more plants) wanting a master class in inspired meatless barbecue should read How to Grill Vegetables" —Shelf Awareness “Steven Raichlen brings his magic to vegetables, and the results are as refreshing as they are delicious.” —Dan Barber, Chef and Co-owner, Blue Hill and Row 7 Seed Company “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. IF YOU LOVE TO GRILL AND WANT TO LEARN SOMETHING NEW, THEN THIS IS THE PERFECT BOOK FOR YOU. Steven is truly the master of the grill!” —José Andrés, Chef and Humanitarian “DESTINED TO JOIN STEVEN RAICHLEN’S OTHER BOOKS AS A MASTERPIECE. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks—and one that planet Earth will welcome.” —Nancy Silverton, Chef and Owner of Mozza restaurants "A solid case for bringing more vegetables into the fire- and smoked-stoked realm of the backyard grill"—The Houston Chronicle "Steven Raichlen’s How to Grill Vegetables is an instant classic that brims with imaginative treatments of fruits and veggies.... the perfect barbecue cookbook."—Foreword Reviews "[Raichlen's] creativity manifests itself in all manner of novel creations... Raichlen provides a wealth of conveniently presented and highly useful information about equipment, ingredients, and techniques to guide both novice and experienced grill-tenders... This is a very useful addition to contemporary consumer cookbook collections." —Booklist, starred review

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Book SynopsisMake every day healthy and delicious with Salad of the Day, now available in an affordable paperback. Get inspired with gorgeous photography and great recipes for a year’s worth of fresh salads and dressings. Cooks of every skill level will find inspiration for easy, healthy meals in Salad of the Day, a calendar-style cookbook offering 365 enticing salads for any season, occasion, or mood. Vibrant, fresh, and versatile, salads make a fantastic meal or side dish any day of the year. Capture the essence of spring with a pasta salad featuring sugar snap peas and slender asparagus. Savor the flavors of summer with juicy ripe tomatoes and sweet corn kernels tossed with piquant blue cheese. In autumn, enjoy a warm wild mushroom salad dressed in bacon vinaigrette. During the winter, pair bright citrus fruits with skirt steak and peppery arugula. Each recipe includes dressing recommendations, and helpful notes offer serving and substitution ideas.

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Book SynopsisThis cookbook is 100 main recipes and endless variations that marries the style and inspiration of Gjelina with the scope and reference of Vegetable Literacy from an exciting, smart point of view.Trade Review"Comprehensive vegetable cookbook that combines 100 recipes with advice on what to look for in the market, how to store vegetables, and how to make them exciting when cooking." -- The Bookseller"Vegetables do not need to be boring and can make delicious nibbles when dining outside. You will learn simple new cooking methods such as how to caramelise, with dishes including asparagus, courgette, cabbage and cucumber." -- The Sun"Give vegetables equal billing on the dinner plate with inspiring recipes showcasing their flavours and textures" -- Homes & Gardens"Things in my kitchen have changed since “Ruffage” arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." -- The New York Times"This Cookbook Is Changing the Way I Use Vegetables [...] a master class in improvising with what you have and what’s in season right now [...] It's a total classic" -- Healthyish"With a personal tone and a practical approach, the book contains 100+ recipes for everything from beets to turnips, sunchokes, peas and beyond [...] it’s a cookbook that’s pragmatic and approachable, but the dishes themselves are at times decadent and always appealing." -- Cool Hunting

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Book SynopsisThe No. 1 Bestselling Happy Pear twins are back! Vegan Cooking for Everyone is the vegan cooking bible, distilling their twenty years of plant-based cooking experience into ten chapters.David and Stephen's recipe grids show you just how many different meals you can make using the same key ingredients and methods. This means you can start adapting your favourite dishes to your taste, to your budget or to whatever you have in the cupboard.Their introductory chapters walk you through the fundamentals of taste and texture, teaching you the role of every ingredient you use. Once you understand this, you will have the confidence to swap ingredients in and out and even come up with recipes of your own.You will find over 200 versions of plant-based recipes anyone can make, from fluffy coconut granola for breakfast, to home-made vegan pizza for lunch, to creamy broccoli pie for dinner to carrot cake with vegan cream cheese frosting for dessert.From the plant-based newbie to the experienced vegan, this approach will inspire you to become the best plant-based cook you can possibly be.'These lovely boys always create incredibly tasty food' Jamie Oliver'Proper good food ... hearty, decent and delicious' Russell Brand'The poster boys for a healthy way of life!' Sunday Times'Their energy is almost tangible' Dr Rangan Chatterjee'A healthy-eating phenomenon' Mail on Sunday'Great people, unbelievable food' Joe WicksTrade ReviewThese lovely boys always create incredibly tasty food -- Jamie OliverA healthy eating phenomenon * Mail on Sunday *The boys are helping to make the world a healthier, happier place ... what's not to love? * Vegan Food and Living *The poster boys for a healthy way of life! * Sunday Times *Proper good food ... hearty, decent and delicious -- Russell BrandTwo of the most positive people I have ever had the pleasure of spending time with ... their story is one of inspiration -- Dr Rangan ChatterjeeGreat people, unbelievable food -- Joe Wicks

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Book SynopsisMeet the world''s most popular vegetable - the potato!It''s time to peel back the potato''s potential and rustle up cosy classic dishes like shepherd''s pie, potato soup, and gnocchi, as well as dishes you won''t have tried before, such as homemade potato bread, potato and courgette cake, potato pancakes and so much more!It''s no doubt that the potato has so much to offer. From new potatoes to baking potatoes, crispy skins to creamy mash, you can enjoy 70 sweet and savoury recipes for the whole family to love, and make Potato Kitchen your cookery staple.Become a potato connoisseur and discover the seemingly endless list of varieties that you can grow, whilst exploring: - A deep dive into potatoes, combining expert knowledge with atmospheric photos of production and harvest- More than 70 classic and creative recipes, both sweet and savoury- Photos of all recipesCalling all potato lovers!Whether you''re looki

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Book SynopsisFrom old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, this cookbook focuses on beans. It offers over 200 recipes along with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.

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Book SynopsisWinner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking“Elevates salads from the quotidian to the thrilling.” —The New York Times A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.Trade Review“Elevates salads from the quotidian to the thrilling.”—The New York Times “[Saladish] ranks highest on the usability scale of any book this spring. . . . Rosen is a natural teacher, demystifying fancy-sounding ingredients, dispensing a few crucial laws of salad composition (you want a combo of toothsome, fluffy, hefty, crunchy and crisp) alongside menu suggestions not for special occasions and holidays but for real life, for a real dinner table.” —New York Times Book Review “More than 80 tasty recipes that riff on the traditional salad and star noodles, grains, greens, and a rainbow of veggies. . . . Gorgeous photos and technique illustrations make for a beautiful and useful book.”—Good Housekeeping “Rosen takes the everyday notion of salad and transforms it into a sort of Platonic ideal of creativity and deliciousness.” —Atlanta Journal-Constitution “Ilene Rosen may not have invented the salad, but there’s no question that she transformed it. . . . . Saladish is a compendium of recipes divided by season and punctuated by useful tips and techniques, treatises on texture and assembly, and pantry and equipment guides. While this might sound like every other vegetable-centric tome out there, Rosen distinguishes hers with images and recipes that reflect her unique eye and palate.”—New York “We’re committed to this style of salad making, which goes beyond regular offerings to emphasize new ingredients, unusual flavor combinations, and a variety of textures.” —Epicurious “Even the most lettuce-averse can find comfort amid these 75 dishes which incorporate grains, nuts, cheeses, and proteins.”—Modern Farmer “Rosen’s imaginative ode to all salads great and small is proof positive that a salad cookbook can take you places you’ve never been before, make your taste buds sing and set a new standard for creative combinations. This fabulous book will rev up your repertoire. . . .”—BookPage, Top Pick in Cookbooks “Saladish is the product of a chef who is deeply in love with local vegetables and has nurtured a career in creating irresistible ways to serve and eat them. This collection of healthy, colorful recipes offers true inspiration for anyone who enjoys eating vibrant food.”—Michael Anthony, executive chef of Gramercy Tavern “As an Israeli who grew up primarily eating vegetables, I love Ilene’s approach here. This is the way we should all be eating!”—Einat Admony, chef/owner of Balaboosta, Bar Bolonat, and Taïm and author of Balaboosta “Ilene Rosen has knocked it out of the park. The recipes are very user friendly and easy to follow, and she teaches us how to use unfamiliar ingredients like tofu skin and shiso.”—Floyd Cardoz, chef and author of Floyd Cardoz: Flavorwalla “An inspiring, wickedly creative, and practical guidebook to making vegetables, grains, and seeds the stars of your table.”—Anne Saxelby, founder of Saxelby Cheesemongers “This book provides what I always find to be most meaningful in any great cookbook: an approach that teaches experimentation and variation; a guide to pantry staples like vinaigrettes, sauces, and condiments; and a fresh perspective that puts all these things together in a new way. The most satisfying things to eat—anything and everything—can and probably should be saladish.”—Caroline Fidanza, chef and author of Saltie: A Cookbook “We could eat Ilene Rosen’s mouthwatering and inventive food every day. With this book, we have the chance to do that.”—Marc Meyer and Victoria Freeman, partners in Cookshop, Vic’s, Rosie’s, and Shuka

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Book SynopsisHow to Forage for Wild Foods without Dying is a book for anyone who likes to go on nature walks and would like to learn about the edible plants they're most likely to come across-no matter what region they're in. Author Ellen Zachos shares her considerable expertise, acquired over decades of foraging in every part of North America. She offers clear, concise descriptions of edible wild plants, in addition to any potential lookalikes, as well as critical information about proper harvesting, processing, and cooking. Zachos has curated the plant selection to include only the 40 most common, most delicious edible plants, ranging from black walnuts and juniper berries to elderflowers, burdock, fiddlehead ferns, lambsquarter, wild garlic, sunchokes, and many more. With Zachos's expert advice and easy-to-follow guidelines, readers will be confident in identifying which plants they can safely eat and which ones they should definitely avoid. Easy instructions for preparation and eating for maximum enjoyment are included.

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Book SynopsisLife is better with a little avocado on the side.The perfect introduction to this versatile and nutritious fruit that continues to take the world by storm, The Little Book of the Avocado is packed with interesting facts, inspiring quotes and delicious recipes that will help you get the most out of this wonder food.For many, the perfectly ripe avocado holds a god-like status. With its creamy texture and rich, nutty flavour, the avocado is one of the most versatile ingredients in the kitchen. But the benefits of the avocado go far beyond its taste – packed with healthy monounsaturated fats, fibre, potassium, and various vitamins and minerals, the avocado is considered a superfood, offering a range of health benefits that are essential for a healthy lifestyle.With a history that makes it older than the invention of the wheel, the avocado has been a symbol of many things: an aphrodisiac, a superfood, a symbol of wealth and medical term to name but a few. So, whether you're looking to lower your cholesterol, boost your heart health, or simply get more nutrients into your diet, this little book has got you covered."If you're trying to eat healthily, avocados are one of the best foods you can add to your diet." Dr. Axe, American chiropractor and nutritionist"The avocado is a food of the gods, and when you eat it, you feel like one too." Jason Wrobel, American vegan chef and authorTable of ContentsEverything Avocado - Quirky facts and stats • The Green Goddess - Why the avocado is the world's ultimate superfood • Ripe enough for you? - Top tips on selecting and keeping the perfect avocado • Alligator Pears - From Aztec culture to the supermarket shelf, 10,000 years of avocado history • Creamy Textures and Nutty Flavours - Favourite recipes, from guacamole to spicy avocado toast • The Fertility Fruit - From healthy diets to beauty tips and skin care

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Book SynopsisThis fabulous collection of 175 protein-packed salads provides a wonderfully nutritious recipes that are perfect for creating fresh and healthy meals. There is something for every occasion in this vibrant book, whether you're looking for an elegant appetizer for a dinner party, a simple low-carb lunch, or a hearty evening meal. Recipes include traditional appetizers, such as Prawn Cocktail, Marinated Herrings, or Carpaccio with Rocket; impressive low-carbohydrate fish dishes, such as Trout & Ginger Salad, Moroccan Tuna Salad with Green Beans & Eggs, or Anchovy & Roasted Pepper Salad; and protein-rich meat and poultry recipes, such as Roasted Chicken & Walnut Salad and Warm Chorizo & Spinach Salad. Full nutritional information is provided for every recipe, detailing the protein, carbohydrate and fat content of each dish, as well as the calories. Stunning photographs and straightforward step- by-step instructions make this cookbook invaluable to anyone planning a nutritious and protein-rich diet for health or weight loss.

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Book SynopsisUnicorn Food is the food trend redefining clean eating, with plant-based dishes that are as bewitchingly beautiful and Instagrammable as they are nourishing and delicious. Now, in a kaleidoscope of 75 innovative, naturally colorful recipes, food journalist Kat Odell—author of Day Drinking and entrepreneur behind the alt-milk brand Unicorn Foods—introduces healthy, vibrant dishes that are as fun to eat as they are good for you. The ingredients are all natural and nutrient packed, ranging from fresh fruits and vegetables to superfoods like flax seeds, coconut oil, spirulina, chia, and bee pollen. And the hyper-colorful, creative recipes are perfect for healthy-forward eaters, including gently flavored nut milks, grain bowls loaded with fresh vegetables, probiotic breakfast custards, toasts with slathers and spreads. This is health food filled with joy, and in all the colors of the rainbow: the deep glowing yellow of a Frozen Turmeric Lassi, the greens of Bean Thread Noodle Salad with Miso-Arugula Pesto, the intense oranges and purples of Sweet + Sour Rainbow Radish Tacos, the tie-dye rainbow effect of Pineapple Kimchi Summer Sunset Rolls, and the pastels of Strawberry-Pink Peppercorn "Ice Cream" Sticks. Filled with dazzling full-color photographs, and published in a package as special as the dishes themselves, Unicorn Food is a cookbook of real beauty, in the look, in the recipes, in the spirit of the food itself.Trade Review"[Unicorn Food] puts a healthy spin on pretty, Insta-ready dishes" —Vogue.com "Kat Odell proves you can eat the rainbow without any artificial colors or flavors — and it can taste amazing too." —Brit + Co "Vibrant, colorful, healthy dishes that will create high-vibrational energy worthy of any unicorn." —Shiva Rose, author of Whole Beauty

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Book SynopsisElevating salads to their rightful place as stylish and satisfying dishes, you will find more than 50 recipes to tempt your taste buds with exciting textures and zingy flavours.The Well-Dressed Salad combines flavours from around the world to create refreshing, filling and healthy salads. With seasonal ingredients from blood oranges, asparagus to quail and crab this book combines unique ingredients to create mouth-watering dishes and Jen''s innovative dressings compliment your salad beautifully.From larger dishes to small plates all recipes are great on their own or as sharing platters. Recipes include well-known Mediterranean classics such as Tabbouleh and Fattoush to contemporary fusion dishes like Raspberry Duck with sugared pecans.With more and more people aspiring to eat healthier diets, and with such a large variety of fresh and interesting ingredients now readily available, there has never been a better time to try new salads ideas.

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