Cookery dishes and courses: salads and vegetables Books
Avery Publishing Group Elizabeth David on Vegetables
Book SynopsisThe first collection of vegetarian recipes from culinary legend Elizabeth DavidElizabeth David revolutionized British cooking, her recipes bringing the color and vibrancy of Mediterranean dishes to kitchens everywhere. This beautiful new cookbook marks the first time David’s beloved vegetable recipes have been collected in one volume and celebrates her lifetime’s cooking by featuring a range of delicious, timeless dishes filled with irresistible flavors and scents.These mouthwatering recipes are accompanied by color photography. Threaded throughout are some of David’s short essays—richly evocative pieces full of history and anecdote as well as practical culinary advice.Published to celebrate the centenary of David’s birth, Elizabeth David on Vegetables is a must-have for anyone wishing to give vegetables a starring role in the kitchen.
£28.00
HarperCollins Publishers Fresh and Light
Book Synopsis
£23.29
Anness Publishing Classic Salads Fresh and Colourful Salads for All
Book SynopsisTake a fresh look at salads for every meal in this delectable collection of vegetable, fish, poultry, meat, side and fruity recipes.
£13.49
Anness Publishing Simply Salads Sensational Fresh Salad Recipes for
Book SynopsisA great little handbook of inspiring salad ideas from simple sides to sophisticated main course creations.
£5.68
Workman Publishing Bean by Bean a Cookbook
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.
£18.00
Workman Publishing Four Season Farm Gardeners Cookbook The From the
Book SynopsisSuitable for anyone who wants to grow more of what they eat, even if they've never before put trowel to dirt, this book includes recipes such as Stuffed Squash Blossom Fritters, Shell Beans with Tomatoes and Sage, Red Thai Curry with Fall Vegetables, Provencal Pot Roast, Springtime Chowder, Blueberry Peach Cobbler, and a Chilled Raspberry Pie.
£19.00
Workman Publishing The Vegetable Butcher
Book SynopsisWinner, IACP Cookbook Awards for Single Subject and People's Choice. The craft of butchery meets the pleasure of garden-fresh vegetables in this A-to-Z veggie primer packed with how-to prep info (with step-by-step photos) and more than 150 modern, exciting recipes featuring vegetables at the center of the plate.Trade Review“The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets.” —Publishers Weekly “For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a "vegetable butcher" at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs…Blending practical aspects found in such manuals as Jacque Pepin’s New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony’s V Is for Vegetables, Mangini’s debut will augment most vegetable cooking collections.” —Library Journal “People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start.” —Amanda Cohen, chef and owner of Dirt Candy “With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!” —Sara Moulton, TV host and author of Home Cooking 101 “When things are done properly, they get easier. In The Vegetable Butcher, Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper…way to slice, dice, and julienne it.” —Epicurious “Chef Cara Mangini’s forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. It’s packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini.” —Dr. Oz THE GOOD LIFE “For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings.” —Fine Cooking “While most Americans view preparing produce as a tedious chores—and a barrier to cooking veggie-heavy meals—chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure. In her new book The Vegetable Butcher, Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.” —TIME magazine “If you love vegetables, this book is a must-have!” —Dorie Greenspan “An encyclopedic guide to vegetables … full of revelations.” —The Washington Post “It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.” —The Chicago Tribune“The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets.” —Publishers Weekly “For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a "vegetable butcher" at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs…Blending practical aspects found in such manuals as Jacque Pepin’s New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony’s V Is for Vegetables, Mangini’s debut will augment most vegetable cooking collections.” —Library Journal “People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start.” —Amanda Cohen, chef and owner of Dirt Candy “With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!” —Sara Moulton, TV host and author of Home Cooking 101 “When things are done properly, they get easier. In The Vegetable Butcher, Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper…way to slice, dice, and julienne it.” —Epicurious “Chef Cara Mangini’s forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. It’s packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini.” —Dr. Oz THE GOOD LIFE “For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings.” —Fine Cooking “While most Americans view preparing produce as a tedious chores—and a barrier to cooking veggie-heavy meals—chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure. In her new book The Vegetable Butcher, Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.” —TIME magazine “If you love vegetables, this book is a must-have!” —Dorie Greenspan “An encyclopedic guide to vegetables … full of revelations.” —The Washington Post “It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.” —The Chicago Tribune
£22.79
Workman Publishing Tots
Book SynopsisIt’s a fact: Americans love tots, and last year consumed 3.5 billion of them. And not just at home. From fast-food joints to high-end restaurants, chefs are joining the tot trend, serving exotically spiced tots or fun mash-ups like Totchos, with tots replacing the corn chips in nachos. But now, prepare for TOT-al domination! Created by mad-genius food blogger Dan Whalen, Tots! elevates the friendly little tater to its place in the culinary spotlight. This irresistible cookbook with a nubby tot-texture on the cover offers 50 delicious, playful, and surprising recipes for snacks, appetizers, inspired main dishes, and inspired sides, even desserts. (Yes, you could create an entire tot-centric dinner.) Here are party dishes like Buffalo Tots and Tot Poutine. A Tot Caesar for an elegant starter. Tots for breakfast, like Tots Benedict and a Tot Shakshuka, and tots for dinner—Moules Tots, Chicken Tot Pie, Tater Tot Pizza, and Bibimtot. Sid
£9.99
Rowman & Littlefield Wild Edible Mushrooms
Book SynopsisThe essential guide for seeking and savoring North America's edible species.
£15.29
Schiffer Publishing Ltd The Farmers Market Guide With Identification
Book SynopsisEat fresh, seasonal, and locally-grown produce. That is what a Farmers Market encourages you to do and so does this new cookbook. With 251 color images, it is filled with lots of traditional, time-tested, and delicious recipes for everything from corn and brussels sprouts to tomatoes and rutabaga. Designed to be small and portable, you can take this book to the market, identify the item by photograph, read a brief description, and see at a glance the most common ways for preparing the vegetable. Each plant is then referenced to simple, easy-to-prepare recipes that only use other ingredients found in the farmers market. This book is a perfect resource for anyone interested in eating fresh, eating local.
£19.54
HarperCollins Focus Veg Forward
Book SynopsisIn this vegetable-forward cookbook, veteran cookbook author and food stylist Susan Spungen highlights the vegetables and fruits of each season--from spring to early summer to the bursting harvest of late summer, then ebbing into autumn and, finally, into the earthy flavors of winter.Trade Review'A book full of vibrant, seasonal, and nourishing recipes that put vegetables front and center. I want to cook them all.' * ARAN GOYOAGA, AUTHOR OF CANNELLE ET VANILLE *'As my gardens expand in size and I experiment with growing more delicious and varied vegetables, a book like this becomes more and more valuable. I cannot wait to prepare each and every one of Susan's mouthwatering recipes!' * MARTHA STEWART Bestselling author, Emmy Award–winning television show host, and creator of Martha Stewart Living Omnimedia *'I've been friends with and worked with Susan for quite some time now. Her presence in the culinary world is legendary. I proudly own all her books-and for good reason. I know and trust that not only is the food delicious and beautiful, but the recipes are foolproof. Few, if any, take the time Susan does to make sure you will have the same success she does re-creating her recipes. In her newest book, Veg Forward, she has taken her love of everything that comes out of the soil and transformed it into truly magical recipes that have this carnivore begging for more. My only regret is that I wish I had this book years ago because I simply can't stop cooking out of it!' * MICHAEL SYMON James Beard Award–winning chef and restaurateur, Iron Chef, New York Times–bestselling author, and Emmy-winning host of Food Network’s Symon’s Dinners and BBQ USA *'Make room for more produce in your life! I can think of few people who know their way around a vegetable like Susan: how to cook it, how to coax out all its flavor, how to transform it into something simply special, and-of course-how to make it look like a million bucks on the plate. Veg Forward advances plant-based cooking several steps ahead with its savvy, seasonal, (dare I say) sexy recipes, and of course the gorgeous photography you'd expect from a Spungen production. From grain dishes and soups to pizzas and desserts, not only will you not miss the meat-you may never need it again.' * ADEENA SUSSMAN, AUTHOR OF SABABA AND SHABBAT *'Not only is Susan making vegetables approachable and easy in Veg Forward, but she's making them extremely delicious. At the end of the day, all that matters is deliciousness, and these recipes are oozing with flavor that packs a punch. Mushroom Bourguignon? Yes, please. Asparagus Pizza with Arugula Salad? You already know ya' boy is game. You see, I've had the pleasure of Susan cooking for me and of knowing how much passion she brings to her cooking and recipes; these are sure to become household staples for not just me but for many vegetable-curious and vegetarians out there in the world.' * BRYAN FORD, AUTHOR OF NEW WORLD BAKING *'Susan creates smart and delicious recipes you can trust. Veg Forward is brimming with ideas that help you make the most of your farmers' market haul. Whether you're looking to impress your dinner guests or bring more veg-focused recipes into your weeknight rotation, these recipes will help you do it in style.' * JESSICA SEINFELD Author of Vegan, at Times *'Susan Spungen has a way with vegetables, and 'Veg Forward' is the ultimate farmer's market companion for this summer (and summers to come, for that matter).' * Food and Wine *'The latest from America's culinary rock star, Susan Spungen is literally a cook's dream. Try the Spoonbread-Stuffed Poblanos with Tomato Cream, Cheese Blintzes with Sour Cherry Compote, Rhubarb Galettes with Hazelnut Frangipane, or the Sungold Spaghetti Carbonara. These recipes are laden with wonderful instructions, handy tips, and amazing food lore. Susan has managed to blast into the vegetable-forward movement with panache and humor-what could be better? I am totally going to make all these dishes; you will too!' * JONATHAN WAXMAN, CHEF/OWNER OF BARBUTO, NEW YORK CITY *'Trust Susan Spungen and follow her lead. Veg Forward is glorious-fresh, colorful, smart, and perfectly seasonal. Susan's food always makes me happy.' * DAVID TANIS, CHEF AND AUTHOR *'We can always trust Susan Spungen's eye for detail, color, and perfectly crisp vegetables from the farmers' market-pairing that with her exacting recipes that are genuinely doable (from Monday to Sunday!) is Veg Forward's big win. From a creamy nettle sauce on pasta to smoky corn salad and peach galettes, these meals are restaurant-worthy in flavor but wildly easy to make at home. I'll be dipping back into this book again and again, in every season.' * SARAH COPELAND, CREATOR OF EDIBLE LIVING AND AUTHOR OF FEAST, EVERY DAY IS SATURDAY, AND INSTANT FAMILY MEALS *'With this beautiful cookbook, Susan has created a blueprint for exactly the way I want to cook and eat right now, namely, with vegetables stepping into the spotlight to play the starring role. As usual, her recipes toe that magic line between stunning and simple (she shot all the photos on her iPhone, in real time!), and I've already dog-eared half the pages. This one's a keeper.' * JENNY ROSENSTRACH, BESTSELLING AUTHOR OF DINNER: A LOVE STORY AND THE WEEKDAY VEGETARIANS *
£24.70
Clarkson Potter/Ten Speed A Super Upsetting Cookbook About Sandwiches
Book Synopsis
£17.85
Tuttle Publishing Asian Salads
Book SynopsisAsian Salads shows you how to prepare the amazing variety of delicious Asian vegetables, herbs, and seasonings found in your local supermarket, farmers market, and world food market. It presents 75 recipes that will excite and awaken your palate and open up new food horizons!Trade Review"Many of the salads are exceptionally simple productions, yet filled with flavor. The color photos that accompany each provide mouth-watering attraction, enhancing a collection that's highly recommended for any Asian food or salad cook." -- Midwest Book Review/Donovan's Bookshelf"This book is a great pick for those interested in trying a variety of salad and vegetable-based recipes. There is a nice mixture of light salads along with more intricate ones filling enough to be a main course. Some take as little as 5 minutes to prepare, with no cooking required, while a few others involve more complicated techniques." -- Tara's Multicultural Table"The book, as the title explains, is filled with 72 different salad recipes from the countries of Vietnam, Korea, Thailand, and India. The salads run the gamut from marinated and pickled salads to salads with meat or seafood. I set out to try a variety of recipes from the book, and all were delicious…Grab a copy of the book and jump on the salad train with me!" -- La Fuji Mama blog
£13.49
Tuttle Publishing Entice With Spice Easy and Quick Indian Recipes
Book SynopsisTrade Review"Shubhra is a great cooking instructor. Her passion for Indian food and her ability to pass that on to her students is her greatest gift. She removes the mystery from Indian cooking and makes it easy, quick and tasty." --Jason Cammack, Culinary Coordinator at Sur La Table in Houston, TX"Shubhra's approach to Indian cuisine is easy, straightforward, and utterly delicious." --Nick Fisher, Marketing Team Leader at Whole Foods Market in Houston, TX"This may be the Indian cookbook that American foodies have been waiting for." --Publishers Weekly
£14.24
Oxmoor House, Incorporated Pick Fresh Cookbook Creating Irresistible Dishes
Book SynopsisCreating Irresistible Dishes From the Best Seasonal Produce
£19.76
Oxmoor House, Incorporated The Southern Vegetable Book
Book Synopsis
£23.70
Anness Publishing BestEver Salad Recipes Delicious Seasonal Salads
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£21.81
Anness Publishing Bestever Salad Recipes
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£7.59
Octopus Publishing Group Your Daily Veg
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
£19.80
Bloomsbury Publishing PLC Grow Organic Salad Leaves and Greens
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
£15.29
Workman Publishing Grow the Best Peppers Storeys Country Wisdom
Book SynopsisSince 1973, Storey''s Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
£6.42
Workman Publishing Keeping the Harvest Preserving Your Fruits
Book SynopsisNothing says cozy like a rustic kitchen strung with dried garlic and herbs, while jars of handmade jelly sit on the counter waiting to be slathered onto freshly baked bread. Enjoy the bountiful produce picked straight from your backyard garden year-round with these simple yet satisfying home-preserving techniques. From canning, drying, and pickling in autumn to curing and cold storage after the frost comes, you'll soon be a master at outwitting nature's growing rhythms.
£12.34
Gelofer Press Sallets and Salmagundis
Book SynopsisThis volume provides an account, accompanied by many recipes, of the often-shifting ideas and tastes surrounding salad, throughout history and around the world. One example is `a grand spring sallet', which counts cowslip and violet buds, capers, currants and samphire among its diverse medley.
£4.99
Barcharts, Inc Chefs Guide to PlantBased Diet
Book Synopsis
£8.82
Gibbs M. Smith Inc SeventyFive Homemade Salad Dressings
Book Synopsis
£15.19
Applewood Books Our Edible Toadstools and Mushrooms
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£16.99
Applewood Books How to Grow the Peanut
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£12.30
House of Anansi Press Ltd ,Canada Asian Vegetables
Book SynopsisWhile bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknowneven though they're delicious, nutritious, and easy to grow in northern climates.Caroline, Stéphanie, and Patricia Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance.Organized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including over forty recipes, some of which have been developed by renowned chefs.The Wang sisters complement the book's practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, memberTrade ReviewAsian Vegetables is a feast for anyone interested in learning more about food, culture, and history. Three generations, fifteen vegetables, forty recipes, and plenty of stories make for one extraordinarily informative book. * Literary Review of Canada *Asian Vegetables stands as a testament to the beauty and diversity of Asian cuisine. With its cultural richness, flavourful recipes, and practical approach, this cookbook is a must-have for anyone seeking to expand their culinary horizons. Whether you’re a seasoned chef or a home cook looking for inspiration, the Wang Sisters’ culinary expertise, paired with J.C. Sutcliffe’s thoughtful translation, makes this cookbook a delightful and informative addition to your kitchen shelf. * Canadian Cookbooks *Organized by vegetable, this cookbook offers practical advice for growing and cooking, and has beautiful imagery. * House & Home *
£28.79
Fox Chapel Publishing Magnificent Meals in a Bowl Cookbook
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. ?
£11.04
Skyhorse Publishing Cauliflower Cookbook: Healthy Low-Carb Snacks,
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£13.49
Skyhorse Publishing Pickling, Fermenting & Salad-Making: Vegetables
Book Synopsis
£21.84
Skyhorse Publishing Healthy and Hearty Salads: Substantial Main
Book SynopsisFilling salads for every season and every taste! Salads are often considered an appetizer or a summertime meal. When the weather is too hot, lightly tossed greens with seasonal fruits and veggies are perfect for cooling the body and filling the stomach. But with rich, filling ingredients and heartier flavors, salads can be served as main courses even in spring, autumn, and winter. Healthy and Hearty Salads offers one hundred healthy and delicious recipes for green salads, whole-grain salads, and dressings. All are made with seasonal ingredients for fresh and cost-effective meals. Recipes include: • Grilled asparagus with mozzarella • Warm root vegetables with ham and gorgonzola • Roast beef and bean salad with tapenade • Halloumi potatoes with lamb kebabs • Apple chicken salad • Quinoa and oven-baked salmon salad • And many more Take advantage of the season’s most wonderful ingredients, such as fresh berries, asparagus, wild mushrooms, melon, and fish. Each dish is easy to prepare and is perfect to serve as an entrée or as an accompaniment to other dishes. Be inspired by the time of year and craft fresh, delicious salads!
£15.20
Createspace Independent Publishing Platform Easy Leeks Cookbook
Book Synopsis
£8.48
Workman Publishing Unicorn Food: Beautiful Plant-Based Recipes to
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
£15.19
Workman Publishing How to Grill Vegetables: The New Bible for
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
£17.09
Bloomsbury Publishing PLC River Cottage Great Salads
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 *
£18.00
Arsenal Pulp Press As Fresh as It Gets: Everyday Recipes from the
Book Synopsis
£18.66
Interlink Books Spiralize!: 40 Nutritious Recipes to Transform
Book Synopsis
£17.00
Interlink Books Salmagundi: A Celebration of Salads from Around
Book Synopsis
£21.25
Interlink Books Salmagundi: A Celebration of Salads from Around
Book Synopsis
£29.75
Surrey Books,U.S. The Potatopia Cookbook: 77 Recipes Starring the
Book SynopsisLatkes. Gnocchi. Aligot. Knishes. Samosas. Munini-imo. Poutine. Potatoes—consumed globally at a rate of about 68 pounds per capita each year—are the stars of some of the world’s most beloved dishes. Perhaps this is why most of us tend to underestimate the humble tuber—it’s so familiar that we forget its full potato potential.Enter The Potatopia Cookbook, a collection of more than 75 creative potato recipes from Allen Dikker, the CEO and founder of Potatopia, the fast-casual all-potato restaurant that has been featured by the New York Times, the Village Voice, and Eater.com, among others.While the cookbook includes some traditional potato dishes like gnocchi and shepherd’s pie, most recipes are innovative creations that reimagine the world’s most popular vegetable. Ever thought to make lasagna with paper-thin potato slices instead of noodles? Or prepare truffles with mashed potatoes? Find it all in The Potatopia Cookbook alongside detailed descriptions of potato varieties, potato history, and potato preparation and storage tips.As an added bonus to their popularity, potatoes are naturally gluten-free and—when prepared simply—very nutritious. Along with being fat-, sodium-, and cholesterol-free, potatoes are packed with vitamins, minerals, and antioxidants. As he did with Potatopia’s menu, Dikker highlights these benefits in the cookbook by focusing on recipes that skip the fat in favor of keeping it healthy. The result is a hearty, wholesome celebration of all things potato.
£14.99
Hatherleigh Press,U.S. Cooking Well: Garlic: Over 100 Healthy Recipes
Book SynopsisEnjoy the Healing Power of Garlic Throughout history, garlic has been used for its unique flavor as well as for its many healing properties including its ability to act as an anti-inflammatory and antibiotic, to lower cholesterol, and to maintain blood pressure. Now, with the recipes in Cooking Well: Garlic, you can harness the health benefits of garlic in tasty and easy-to-prepare meals for you and your family. Cooking Well: Garlic has over 100 quick and easy recipes including Garlic Bean Soup, Shrimp Scampi, Chicken Breast with Garlic Cloves, Bow Tie Pasta with Roasted Garlic and Eggplant, Sugar Snap Peas with Garlic, and more. Cooking Well: Garlic also includes:- An overview of garlic’s historical and current medicinal uses- A guide to growing, harvesting, and storing your own garlic- Cooking tips for preserving the many health benefits of garlic Whether you’re looking to improve your health, or just want to savor the delicious taste of garlic, Cooking Well: Garlic is the perfect resource for enjoying this miraculous herb.
£9.90
Workman Publishing Saladish: A Crunchier, Grainier, Herbier,
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
£18.04
![Mixt Salads: A Chef's Bold Creations [A Cookbook]](//bookcurl.com/cdn/shop/files/9781580080576.jpg?v=1731887639&width=645)
Random House USA Inc Mixt Salads: A Chef's Bold Creations [A Cookbook]
Book SynopsisDare to get more out of your greens! From healthy, superfood packed entrée salads to indulgent affairs featuring premium ingredients, this bold collection of more than 60 recipes for voracious omnivores and vivacious salad lovers features unusual and dynamic ingredient pairings that take salads to a whole new level. In Mixt Salads, the co-founder and executive chef of San Francisco’s beloved boutique salad joints shares his inventive, flavor-forward creations. Blending all of the best trends in healthy, mindful eating—seasonal, locally grown, modest portions but big flavor—Swallow develops each entrée salad as if he were in the kitchen of a fine dining restaurant. With his penchant for innovative constructions and unabashed flavor, he reinvents the salad with playful yet elegant offerings. Swallow teaches you how to create fresh, delicious, and addictive salads that take center stage as the entire meal, breaking free of side-dish status. Starting from scratch, he walks you through his salad-building essentials and highlights produce availability so that you can create your own imaginative masterpieces year round.
£22.50
Workman Publishing Food Drying Techniques: Storey's Country Wisdom
Book SynopsisSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
£5.36
Workman Publishing The Classic Zucchini Cookbook: 225 Recipes for
Book SynopsisFrom standards like zucchini and pumpkins to more exotic chayotes, hubbards, and turbans, The Classic Zucchini Cookbook showcases the range of flavors and versatile uses of the squash family. With 225 recipes that include Zucchini Cheddar Biscuits, Spaghetti Squash with Chicken, Caramelized Pumpkin Custard, and more, you’ll be inspired to add squash to your breakfasts, lunches, dinners, and desserts. Seasonal suggestions, charming anecdotes, and tasty tips enliven this fun guide to squash-based cooking that is sure to have the whole family asking for more.
£14.39
Workman Publishing The Big Book of Preserving the Harvest: 150
Book SynopsisLearn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.
£15.29
Workman Publishing Serving Up the Harvest: Celebrating the Goodness
Book SynopsisSavor the bounty! Whether harvested from your own backyard garden or bought at a local farmers’ market, nothing is more satisfying than delicious fresh vegetables. In this seasonal cookbook, Andrea Chesman offers 175 easy-to-make recipes that are designed to bring out the very best in whatever produce is currently peaking. From spring’s first Peas and New Potato Salad to autumn’s sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so tasty!
£15.19
![Mixt Salads: A Chef's Bold Creations [A Cookbook]](http://bookcurl.com/cdn/shop/files/9781580080576.jpg?v=1731887639&width=645)
