Cookery / food by ingredient / food groups Books
Harper Celebrate The Fresh Eggs Daily Cookbook
Book SynopsisLisa Steele, founder of the popular blog Fresh Eggs Daily, shares the delightful and delicious recipes she uses each day to take advantage of the bounty provided by the feathered friends on her Maine farm.
£27.98
Rizzoli International Publications Apples Sixty Classic and Innovative Recipes for
Book SynopsisJust in time for autumn’s bounty of apples, this collection of easy-to-follow sweet and savory recipes by a renowned French chef is a feast for all the senses.Perfect for anyone who has just gotten a bushel of apples at the farmer’s market or from their CSA without knowing exactly how to use them all, this mix of traditional and classic recipes is both adventurous and innovative. Each recipe comes with precise instructions and detailed photography by master chef Christophe Adam—ideal for anyone looking to broaden their repertoire and expand the possibilities of cooking and baking with apples.Adam explains all types of apples and their stunning range of colors, textures, and tastes. While flavor can vary, the apple’s most nuanced aspect is its texture, so Adam sorts his recipes by texture—crunchy, crispy, mellow, melting, liquid—making it simple to match the right apple to the best recipe.Also included are detailed descrTrade Review"Apples: Sixty Classic and Innovative Recipes for Nature’s Most Sublime Fruit...is perfect for anyone wondering how to use apples. The traditional and classic recipes are adventurous and innovative. Each recipe has precise instructions and photographs, ideal for creating more cooking and baking options. The author explains varieties and their colors, textures and tastes and sorts recipes by texture." —Arlington Advocate
£13.83
Random House USA Inc Lucky Peach All About Eggs Everything We Know
Book SynopsisA handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé.
£19.80
Potter/Ten Speed/Harmony/Rodale Matzo 35 Recipes for Passover and All Year Long A
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£15.29
Chronicle Books Four Season Pasta A Year of Inspired Sauces in
Book SynopsisIn a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer''s spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen,
£14.99
The University of Alabama Press Collards
Book SynopsisThe definitive survey of this iconic southern food, Collards recounts the surprising story of where collards originated, how they arrived in the American South, and how millions who grow and cook collards make them a cornerstone of southern foodways.
£999.99
TI Inc. Books 100 Real 100 Insanely Good Recipes for Clean Food
Book SynopsisCelebrated chef and healthy-living expert Sam Talbot shows us how to make wildly delicious, nourishing food-using healthy, wholesome ingredients. Bursting with 100 whole-food recipes and down-to-earth advice about clean eating, this cookbook proves that eating 100% real food is an enjoyable choice you can make every day. Chef Sam Talbot's nourishing dishes are overflowing with natural flavor and free of processed ingredients, questionable additives, sweeteners, or preservatives. Packed with vibrant personality and more than 150 photos, this cookbook is a real-world guide to un-junking what we feed ourselves and our children. Sam explains how to find seasonal ingredients and offers tips on stocking your pantry with game changing ingredients, like coconut oil and chickpea flour. Many recipes are gluten-free, vegan, vegetarian, or dairy-free. Forget fat-free, low sodium, zero trans-fat, and the like-the hottest new food claim is not needing a claim at all. Eat. Real. Food.
£25.19
North Point Press How to Cook a Wolf
Book SynopsisI do not know of any one in the United States who writes better prose. W.H. AudenWritten to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table.M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her fine prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.
£14.40
WW Norton & Co The Monastery Garden Cookbook FarmFresh Recipes
Book SynopsisBrother Victor offers more simple and elegant vegetable recipes.
£19.94
Pelican Publishing Co Creole Gumbo and All That Jazz A New Orleans
Book Synopsis'A delightful book with excellent recipes . . . '-Mimi Sheraton, New York Times'Hugely influential for me and my budding culinary peers of the time . . . both [Mitcham] and his books were fascinating depositories of recipes, recollections, history, folklore and illustrations, drawing on his abiding love for humble, working-class ethnic food of the area.'-Anthony Bourdain'Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.'-Today
£17.09
Ironwood Press Herbs Growing and Using the Plants of Romance
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£999.99
Barefoot Naturalist Press The Wild Mushroom Cookbook
£22.80
Picador USA The Book of Difficult Fruit
Book Synopsis[A] glorious mash-up of memoir, love note, and cookbook . . . Every sentence is as sensuous as the first bite into a cold, juicy plum. Hillary Kelly, Vulture[A] dazzling, thorny new essay collection. Samin Nosrat, The New York TimesInspired by twenty-six fruits, the essayist, poet, and pie lady Kate Lebo expertly blends natural, culinary, medical, and personal history. A is for aronia, berry member of the apple family, clothes-stainer, superfruit with reputed healing power. D is for durian, endowed with a dramatic rind and a shifting odorpeaches, old garlic. M is for medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. Q is for quince, which, when fresh, gives off the scent of roses and citrus and rich women's perfume, but if eaten raw is so astringent it wicks the juice from one's mouth. In a work of unique invention, these and other
£16.20
Sourcebooks, Inc Substituting Ingredients The A to Z Kitchen
Book SynopsisBecky Sue Epstein is an experienced editor, broadcaster and consultant in the fields of wine, spirits, food and travel.In addition to writing books -- most recently The American Lighthouse Cookbook -- she is also an editor at Intermezzo Magazine, The Tasting Panel and www.PalatePress.com. She travels frequently and has lived on the East and West Coasts of the US as well as in the UK, the Middle East and Europe.
£10.19
Chronicle Books Grilled Cheese Kitchen Bread Cheese Everything
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£19.76
Nimbus Publishing Ltd The Apple a Day Cookbook
£15.68
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.
£10.45
Hatherleigh Press,U.S. Berries: Farmstand Favorites: Over 75 Farm-Fresh
Book SynopsisDiscover New and Fun Ways to Cook with Berries!Farmstand Favorites: Berries highlights one of the most recognizable fruits from local farmers markets—berries. From tart and plump cranberries to sweet and juicy blueberries, berries are one of the most healthful and versatile fruits, and with over 75 easy-to-prepare recipes, you will find delicious and simple ways to enjoy berries year-round. You will also learn about the many health benefits of berries, various types of berries, and tips for storing and preserving.Featuring tasty and stress-free recipes, including a few all-American favorites, such as:• Strawberry-Blueberry Muffins• Currant Sweet Biscuits• Ginger-Carrot Salad with Cranberries• Roast Turkey with Honey Cranberry Relish• Currant Fritters• Raspberry Punch• Watermelon Blueberry Banana Split• Blackberry Pudding• Strawberry PreservesWith a trip to the farmers market and Farmstand Favorites: Berries, you can reap the benefits of a local product that, produced without artificial additives, provides healthful nutrients and a connection to the earth and your community.Buy Local and Support Your Local Farmer and Farmers Markets The Farmstand Favorites Series was created to encourage buying local and buying fresh. More than ever, we strive for a better understanding of where our food comes from, and for many of us this means shopping at a farmers market or farmstand. By supporting your local farmers and producers, you are also supporting a livelihood which is vital for a healthy, sustainable future.
£9.02
Hatherleigh Press,U.S. Garlic: Farmstand Favorites: Over 75 Farm-Fresh
Book SynopsisDiscover New and Tasty Ways to Cook with Garlic!Farmstand Favorites: Garlic highlights the savory flavor and mouth-watering aroma of farm-fresh garlic. With over 75 easy-to-prepare recipes, you will find delicious ways to enjoy garlic year-round. You will also learn about the many health benefits of garlic, the different varieties of garlic, how to store and prepare garlic for various uses, and much more.Featuring easy-to-prepare recipes such as:• Roasted Garlic Soup with Thyme Croutons• Garlic and Herb Lima Bean Salad• Vegetable and Chicken Stir-Fry• Garlic Burgers• Bow Tie Pasta with Roasted Garlic and Eggplant• Garlic ButterWith a trip to the farmers market and Farmstand Favorites: Garlic, you can reap the benefits of a local product that, produced without artificial additives, provides healthful nutrients and a connection to the earth and your community.Buy Local and Support Your Local Farmer and Farmers MarketsThe Farmstand Favorites series was created to encourage buying local and buying fresh. More than ever, we strive for a better understanding of where our food comes from, and for many of us this means shopping at a farmers market or farmstand. By supporting your local farmers and producers, you are also supporting a livelihood which is vital for a healthy, sustainable future.
£9.02
Random House USA Inc Bruce Aidells' Complete Sausage Book: Recipes
Book SynopsisFans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.
£19.00
Random House USA Inc The Cheese Board: Collective Works: Bread,
Book SynopsisFrom the enormously popular Berkeley cheese shop and bakery, a collection of 150 classic recipes along with a history of the store and a cheese primer, all accompanied by 50 photographs.The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew I would be among friends.-Alice Waters, from the ForewordWhen a tiny cheese shop opened in Berkeley, California, in 1967, there was little hint of what the store-and the neighborhood-would grow into over the next 30 years. The Cheese Board became a collective a few years later and Chez Panisse opened across the street, giving birth to one of the country''s most vibrant food neighborhoods, the epicenter of California''s culinary revolution. Equal parts bakery, cheese store, pizzeria, and gathering place, the Cheese Board is a patchwork of the local community, where a passion for good food runs deep. THE CHEESE BOARD presents over 100 recipes for the store''s classic breads, pastries, and pizzas, along with a history of the collective and an extensive cheese primer.
£19.00
Random House USA Inc Field Guide to North American Truffles: Hunting,
Book SynopsisThe second most expensive food in the world after saffron, truffles are treasured, coveted, and savored for their mysterious and exotic flavor. This complete field guide shows chefs and fungi aficionados how to forage for and identify the wide variety of truffles that grow in temperate forests throughout North America. Written by expert horticulturalists who have studied, classified, and enjoyed truffles for decades, the FIELD GUIDE TO NORTH AMERICAN TRUFFLES makes these celebrated underground jewels accessible to all. • The first full-color illustrated guide to identifying North American truffles by their key features, including profiles of more than 80 species of truffles. • Includes more than 80 photographs of rare and hard-to-find truffle species. • Features flavor profiles, delectability index, and culinary tips for each species. • Perfect size for carrying in a pocket or daypack.Reviews"It''s the first book of its kind, complete with photographs, cross-sectional views of indigenous truffle varieties, guides to seasonal availability, and foraging tips for hundreds of kinds of truffles (both the edible and inedible kinds), as well as tasting notes and cooking tips."—Saveur
£15.29
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Random House USA Inc Takashi's Noodles: [A Cookbook]
Book Synopsis
£20.25
WW Norton & Co Cooking with Gochujang: Asia's Original Hot Sauce
Book SynopsisSriracha sauce arrived on the hot sauce scene a few years ago and swept away the competition. Now, the new kid on the hot sauce block is gochujang. Dating back to 17th-century Korea, gochujang is arguably the keystone ingredient in Korean cuisine. Its rich flavor and distinctive, lustrous red color are unmistakable. Unlike many Western chili sauces that have heat and not much else, gochujang begins with hot chilies but combines those chilies with miso and sweet rice to make a rich, complex-tasting paste that has heat, sweetness, and umami all packed into one package. Cooking with Gochuchang will open your eyes to the secret chefs around the world have been discovering—that this traditional Korean ingredient and its myriad off-label uses can transform your kitchen. From eggs to meats, rice to vegetables—and even cocktails—your taste buds will never be the same.
£12.99
North Atlantic Books,U.S. The Galaxy Global Eatery Hemp Cookbook: More Than
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£17.09
North Atlantic Books,U.S. The New Seaweed Cookbook, Second Edition: Over
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£15.29
Quarto Publishing Group USA Inc The Homemade Flour Cookbook: The Home Cook's
Book SynopsisHave you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond and coconut, can run as high as $15 per bag! There has to be a better way. There is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed. Try out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Butternut Squash and Goat Cheese Lasagna, Cheddar jalapeno quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip, Feta and Curried Red Lentil Dip, Coconut Pancakes with Citrus Compote, Honey Sunflower Biscuits with Jam and Dark Chocolate Dipped Almond Meal Biscotti are just a few of the recipes that you'll make with your own hand-milled flour!
£19.75
Chelsea Green Publishing Co The Book of Pears: The Definitive History and Guide to Over 500 Varieties
Book SynopsisAlthough apples may have won the battle for modern-day supermarket shelf space, throughout history the pear has usually ranked even higher in the hearts of fruit enthusiasts and connoisseurs. Cherries, plums, peaches, and many other fruits are also wonderful in their season, but the pear at its finest can be so much more exceptional in terms of its luscious texture, richness of taste, and its fragrances reminiscent of rose water, musk, and vanilla. The Book of Pears is a one-of-a-kind guide to this extraordinary fruit, following its journey through history and around the world, accompanied by beautiful botanical watercolor paintings and period images. Noted pomologist and fruit historian Joan Morgan (The Book of Apples) has researched and crafted the definitive account of the pear’s history and uses, from fresh eating to cooking and baking to making perry, the delicate and sophisticated pear equivalent of cider. Featuring a directory of 500 varieties of both ancient and modern pears with tasting notes and descriptions for every one, The Book of Pears reveals the secrets of the pear as a status symbol, introduces readers to some of the most celebrated fruit growers in history, and explains how the pear came to be so important as an international commodity. This unique and fascinating book will prove indispensable for historians, horticulturists, and all fruit lovers.Trade ReviewBooklist- "Who knew? This elegant, all-knowing compendium on all things pear is a boon companion to pomologist and fruit historian Morgan’s The Book of Apples (1994), among other fruit-centered histories. It’s truly intended as a reference, even for those culinarians intent on mastering the best information on pears. Much of the narrative traces the fruit’s transit from 1000 BC in the Yangtze Valley to today’s world distribution, documenting its role in various lands and in literature. In addition to Dowle’s realistic and detailed watercolors, innumerable historic photographs and illustrations grace the book’s pages. One-third of the book is occupied by a catalog of 500-plus varieties, from the former USSR’s Abas Beki to a French Zoe, based on the Defra National Fruit Collection, in Kent, with each entry including the cropping level, when-to-pick ripening season, vigor, use (culinary versus eating), size, shape, color, eye, basin, stalk, cavity, flesh, flower, and tree. A thorough investigation of one wonderful fruit.”Choice- "This comprehensive, highly specialized work discusses everything one might want to know about pears. The first section contains a complete history of the fruit, including about 90 reproductions of historic images featuring the pear. The following section is a directory documenting all pear varieties in the Defra National Fruit Collection in Kent, England, featuring well over 500 kinds, along with complete descriptions, season, use, tasting notes, and cultivation information. Artist Dowle, an extremely talented illustrator of fruit who earlier collaborated with pomologist Morgan on the Book of Apples (1993), presents 40 precise color illustrations of pear flowers, fruit, and branches. Their evident love for the pear yields a gorgeous volume. The detailed history could use additional editing, but it covers the subject in eight well-documented chapters. A key to pear identification and short essays on cooking and growing pears complete the volume. Due to its focus on the Defra collection, the work will appeal primarily to the clientele of specialized horticultural and art libraries. Summing Up: Recommended. Graduate students and researchers/faculty; horticulturalists.”
£51.20
Chelsea Green Publishing Co Forage, Harvest, Feast: A Wild-Inspired Cuisine
Book Synopsis*Editor's Choice on Best Products List of 35 Gardening Gifts for the Person in Your Life with the Greenest Thumb One intrepid cook's exploration of her urban terrain, with over 500 recipes for every season! "Marie Viljoen is the real deal. . . Forage, Harvest, Feast is a joy to read, an inspiration, and a culinary adventure."―Amy Stewart, author of New York Times bestseller Wicked Plants In this groundbreaking collection, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday menus and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants―some increasingly found in farmers markets―she offers deliciously compelling recipes, including variations on: Cocktails Snacks & Appetizers Entrées Desserts Breads Preserves, Sauces and Syrups Ferments, spices, and salts From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffléed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast―featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home―is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks. "The photos are beautiful, and most of the recipes are simple enough that you don’t need a culinary degree to follow them, but at the same time they ooze creativity. . . . It’s not just a book of recipes, it’s a celebration of local flavors. You can feel the love on every page. There are no other books like it―an amazing source of inspiration and a must-have for anyone remotely interested in wild edibles."―Pascal Baudar, author of The New Wildcrafted Cuisine Trade ReviewForeword Reviews— "The renewed interest in foraging wild foods has inspired many new cookbooks, but none is as comprehensive as Marie Viljoen’s Forage, Harvest, Feast: A Wild-Inspired Cuisine. Viljoen is a writer and wild foods evangelist who packs nearly five hundred recipes for thirty-six wild plants into her well-illustrated, playfully written book. The emphasis is on plants that can be sustainably harvested or which have potential for commercial growing, such as lamb’s quarters, serviceberries, and nettles. Gardeners will be doubly delighted to learn how to transform traditional weeds and invasive plants into tempting dishes. How soul-satisfying to turn the chore of weeding out destructive garlic mustard and pesky purslane into harvesting for pesto or a refreshing gazpacho. While the author stresses that her cookbook should be supplemented by field guides and other plant identification resources, she does include information about when plants are ready to harvest, botanical history and lore, and pointers for home and small-scale cultivation. An important bonus are the frequent descriptions of the amount of labor involved in harvest or preparation of recipes; most recipes are simple enough for novice cooks, but it is helpful to know up front when their preparation will require lengthier or trickier cooking or abundant amounts of elbow grease. Extensive chapter and recipe introductions are well researched and fun to read. The author relates her own experiences and experiments, invoking many a humorous phrase along the way, as when she wisely advises cooks to carefully pit stone fruit 'if you are worried about tooth lawsuits' and rhapsodizes about a Cucumber and Green Prickly Ash Salad that is 'a smooth, crisp, sweet-and-sour flavor bomb.' Recipes range from classics like Elderberry Syrup to boldly flavored concoctions like Bayberry Back Ribs and Pokeweed with Anchovy Butter. A smattering of sophisticated cocktails round things out, including Black Ice (fir vodka, black chokeberry syrup, and vermouth) and milkweed-based cocktails like Migration and The Monarch. Forage, Harvest, Feast would be a great addition to the shelves of any outdoors enthusiast, small farmer, gardener, or adventurous cook." “Marie Viljoen is the real deal. In the heart of New York City, she takes her passion for food and the natural world and makes something extraordinary happen. In her hands a basket of weeds and berries becomes the centerpiece of a delicate, refined, and elegant lunch or a refreshing aperitif. Her curiosity about wild plants and foraging has taken her around the world, but in this book she proves that she—and her readers—can find both sustenance and delight just around the corner. Forage, Harvest, Feast is a joy to read, an inspiration, and a culinary adventure.”—Amy Stewart, author of New York Times bestseller Wicked Plants and The Drunken Botanist“Marie approaches her work with a rare combination of gifts—a deep knowledge of botany, the adventurous spirit of a forager, and most importantly for her readers, a keen appreciation of how to fill your life with good friends and delicious, locally sourced food.”—Stephen Orr, editor in chief of Better Homes and Gardens; author of The New American Herbal“Marie has highlighted plants with unique and superb flavors, with straight-talk instructions for how to realize their culinary potential. For the widely occurring and well-known wild edibles, she has uncommonly good recipes. But Viljoen also digs up some more obscure foraged treasures, revealing gustatory possibilities that have remained underexplored and largely unappreciated. She does this with a vigilant eye for the common sense and sustainability that make foraged food a viable feature of the best kitchens.”—Samuel Thayer, author of The Forager’s Harvest and Incredible Wild Edibles“Forage, Harvest, Feast takes wild edibles to their rightful place in the heart of every flavorful kitchen. Marie’s passion for unlocking the deliciousness of nature and, at the same time, treading lightly on the earth fills every chapter of this lovely and timeless cookbook.”—Tama Matsuoka Wong, coauthor of Foraged Flavor“Wild plants are one of the most natural things to eat. It’s how we should live. Marie’s book shows people how cooking plants from the wild is as easy and fundamental as learning your ABCs.”—Mads Refslund, cofounder of Noma; coauthor of Scraps, Wilt and Weeds“This book represents by far the most impressive culinary exploration of wild edibles in the Northeast, though it is truly not limited to that region. The recipes can be easily adapted to similar plants in your area. The photos are beautiful, and most of the recipes are simple enough that you don’t need a culinary degree to follow them, but at the same time they ooze creativity. Marie even invites you to create liqueurs, pickles, sauces, and countless condiments. It’s not just a book of recipes, it’s a celebration of local flavors. You can feel the love on every page. There are no other books like it—an amazing source of inspiration and a must-have for anyone remotely interested in wild edibles.”—Pascal Baudar, author of The New Wildcrafted Cuisine and The Wildcrafting Brewer“I love this book! Marie Viljoen’s passion for the last remnants of wild foods around us is a call to action. Reconsider the scraggly shrubs, weeds, and trash plants under threat from overzealous landscapers and urban planners. Foraging the wilds connects us to a forgotten and misunderstood piece of human history that’s still here today, and it speaks to the resilience of ordinary folks who look around and see plenty when the dullards see weeds. We are weeds. Arise!”—Richard McCarthy, executive director of Slow Food USA“In her excellent cookbook—and ‘this is a cookbook . . . not a field guide,’ she implores—author Marie Viljoen reminds us that unless we live in a vacuum, we are all surrounded by wild food. Until now there has been a dearth of creative resources to help foragers cook what they find in the wild. Rich with both novel and traditional approaches to culinary recipes, Viljoen also takes us on an enlightening journey that includes cocktails, cordials, and other curiosities that strike me as, well, wildly creative. A well-researched and thoughtful book that conjures Thoreau and Gibbons but with a decisively urban spin. A wide-eyed joy to read.”—Evan Mallett, author of The Black Trumpet “Whether you’re a novice or experienced forager, gardener, or cook, this book will open your eyes—and taste buds—to the wonders of wild plants. With Marie Viljoen’s masterful and friendly guidance, you’ll not only make enticing, flavorful recipes, but you’ll also cultivate a deeper relationship with the world around you. A truly lovely and substantial book.”—Emily Han, author of Wild Drinks and Cocktails“A sensitive and delicious journey and a celebration of our lands.”—Gill Meller, award-winning author of Gather, group head chef at River Cottage “Marie Viljoen is one of the most beautiful humans I have met and a gifted immigrant who knows more about America’s edible ecosystem than anyone I know. She has opened my eyes—and will open yours through this encyclopedic and intensely appealing collection of recipes, unprecedented in scope—to the delectable wild world surrounding us: common milkweed, day lilies, Japanese knotweed, pokeweed, spicebush, sweetfern, and so much more. After reading Forage, Harvest, Feast your walks in both city and country will never be the same. And neither will your cocktails or ice cream (spicebush and rhubarb, juniper and strawberry, pawpaw!). Marie’s books have changed my life, and this cookbook will change yours. It is essential reading for anyone remotely interested in new ingredients or the flavors growing under their feet.”—Gabrielle Langholtz, author of America: The Cookbook; culinary projects director at the Vilcek Foundation“Humans are designed to eat a little of a lot, not a lot of a little; diet diversity is key to our health. Viljoen understands that, and her Forage, Harvest, Feast is a fantastic guide to ‘wilding up’ your meals—and doing it in style—whether you live in the countryside or the concrete jungle.”—Hank Shaw, winner of a James Beard Award; author of Hunt, Gather, Cook“From simple snacks to exquisitely thought-out recipes, Marie Viljoen’s gourmet cookbook helps readers grow familiar and comfortable using the wild abundance around their homes and neighborhoods. With obvious passion for the adventure of new and exciting culinary flavors, she offers wise advice on harvesting and preparing these glorious wild plants for food.”—Katrina Blair, author of The Wild Wisdom of WeedsPublishers Weekly, Starred Review— "Viljoen, a former garden designer, shows readers how to take advantage of the tremendous culinary opportunity that foraged foods offer. Through 500 recipes, she explores the culinary possibilities for 36 wild plants, most of which, like dandelions, quickweed, honeysuckle, ramps, and pawpaw (if you live in the South) are easily found. Infusions with spirits, namely the neutral vodka (try fir twigs, Viljoen suggests), rum (black cherries) or the already herbaceous gin (bayberry, elderberries) are easy entries, as is brandy (persimmon). Viljoen offers an array of recipes for each plant—21 for field garlic, and another 18 for ramps alone. Such dishes as lamb’s quarter and beet leaf phyllo triangles, a dandelion pad thai, pawpaw ice cream, and a citrusy spicebush and tequila skirt steak are sure to whet readers’ palates. As long as readers heed Viljoen’s explanations—typically related to sourcing, preparation or, in the case of ramps, sustainability—they’ll be set. The book’s imaginative yet practical recipes make it one of the best resources of its type. It’s a terrific entry point for would-be foragers, as well as experts interested in making the most of their bounty."Booklist, Starred Review— "The most radical reaction to industrialized cooking has to be the current revival of harvesting edible wild plants in local environments. One of the earliest experts in this sort of anti-agriculture is New Yorker Viljoen. She has led many to scour the abundant wild growths of urban areas and turn them into inventive cuisine. Reading through the hundreds of recipes in this book leaves the classically trained cook at a loss since so many of the ingredients lack recognizable culinary names: fir, knotweed, serviceberries, spicebush. Yet, these recipes also feature all sorts of familiar meats and fish as basic elements of a dish. Much of the text lays out the necessity for foragers to distinguish the edible from the potentially toxic, and this requires some experience. Lest anyone think that this sort of cooking is for the abstemious only, Viljoen concocts dozens of liqueurs and unique cocktails sure to star at anyone’s party. A valuable addition to any forward-looking cookbook collection."
£999.99
Potter/Ten Speed/Harmony/Rodale Tender: A Cook and His Vegetable Patch [A
Book SynopsisIACP CULINARY CLASSICS AWARD WINNER • A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes.In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant classic when it was first published in the UK, Tender is a cookbook, a primer on produce, and above all, a beloved author’s homage to his favorite vegetables. Slater’s inspired and inspiring writing makes this a book to sit with and savor as much as one to prop open in the kitchen. The chapters explore 29 vegetables and offer enticing, comforting recipes such as Potato Cakes with Chard and Taleggio, a Tart of asparagus and Tarragon, and Grilled Lamb with Eggplant and Za’atar. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables—through hands-on nurturing in the garden and straightforward preparations in the kitchen—with this truly essential book for every kitchen library.
£36.00
Ten Speed Press Big Bad Breakfast: The Most Important Book of the
Book SynopsisFrom the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author''s popular restaurant in Oxford, Mississippi.John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners'' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America''s most valuable culinary contributions.
£24.70
Random House USA Inc Sweeter off the Vine: Fruit Desserts for Every
Book SynopsisA cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season.Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer''s wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter''s bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what''s fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.
£18.99
Ten Speed Press Soframiz: Vibrant Middle Eastern Recipes from
Book Synopsis
£27.00
Ten Speed Press The Book of Greens: A Cook's Compendium of 40
Book SynopsisFrom one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" categoryFinalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category
£28.50
Shambhala Publications Inc Dandelion and Quince: Exploring the Wide World of
Book SynopsisJames Beard and IACP award nominee"A beautiful tribute to so many of my favorite vegetables, fruits, and herbs; and Michelle McKenzie knows exactly how to treat to them—with curiosity, love, and respect.”—Alice Waters,“Dandelion & Quince is a loving paean of the unsung and unexpected, showing us that in the kitchen, as in life, astonishing beauty and flavor are often hidden in plain sight.”—Samin Nosrat, author of Salt, Fat, Acid, HeatDandelion and Quince features plant profiles—from dandelion to quince—for over 35 uncommon vegetables, fruits, and herbs available in today''s markets—with over 150 recipes that explore their flavors.This illustrated cookbook celebrates the abundance at farmers'' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. This book: • Explores more than thirty-five uncommon vegetables, fruits, and herbs • Offers over 150 recipes to satisfy curious palates • Provides enough guidance, tips, and advice that by following recipes, tasting constantly, and making mistakes, you’ll gain newly skilled hands and a knowing palate Discover new ingredients and open up a fresh culinary adventure in your kitchen.
£28.80
Rodale Press Inc. Scratch: Home Cooking for Everyone Made Simple,
Book SynopsisMaria Rodale was raised on real food. She doesn't think of eating homemade, from scratch meals as part of a trend or movement; it has always been her life. Raised in a family of farmers, bakers, chefs, gardeners, and publishers, Maria is used to growing, cooking, reading and writing about, and eating organic, delicious food. And now, for the first time ever, she's sharing her tried -and true family recipes. Scratch is full of comfort food recipes that aren't focused on any one healthy trend, but are instead innately healthy, because Maria inspires you to return to your kitchen and cook with real, organic food. Recipes like Pasta Fagiole, Maria's Fried Chicken, and Lamb & Barley Soup will be crowd pleasers for sure, but Maria throws in some unique to the family recipes that are going to delight as well, such as her Pennsylvania Dutch Dandelion Salad with Bacon Dressing, Ardie's Pasties, and Homemade Hoppin' John (a black-eyed pea stew made with smoked turkey or ham). Besides sharing her family's favourite recipes, Maria's book also gives readers a peek into her life as a Rodale, with personal family portraits and stories. Readers will love having this inside access to see how America's first organic family lives. And with this cookbook, readers can eat like the Rodale family every night of the week with delicious food to make at home, from scratch. Naturally healthy, bacon included.Trade Review"Rodale, CEO and chair of Rodale Inc., believes that anyone can learn to cook, and this title shares useful techniques and necessary instruction for beginners. The recipes are designed to deliver tasty meals using real food in the simplest way possible, and Rodale appears to have hit her mark. This is not a trendy health-focused cookbook; it is a book that reflects the way Rodale was raised and the way she cooks for her own family. Rodale begins with basics before moving on to the more complex recipes. The first chapter, “Rise & Shine,” begins with silky buttered eggs and ends with a breakfast quiche, with a whole spectrum of recipes sandwiched between. Salad dressings, stocks, homemade pasta, and even homemade Italian sausage are covered in other chapters. This is a basic cookbook that contains some interesting and special dishes, such as Australian damper and dip, a quick campfire bread and curry dish that originally called for kangaroo (Rodale uses bison), and Aussie ANZAC biscuits. This down-to-earth, totally accessible cookbook will take any cook from breakfast to dessert." —PUBLISHERS WEEKLY"Maria Rodale is a bonafide boss—she’s a successful CEO, busy mom, and kick-ass home cook whose amazing new book proves that making meals from scratch—using real food and fresh ingredients—doesn’t have to be difficult, boring or time-consuming. Whether you need some weeknight “dinner-spiration” or want to give this as a gift to the reluctant cook in your life (nudge, nudge), Scratch is sure to deliver."—Jillian Michaels, celebrity fitness trainer and New York Times bestselling author of Unlimited, Master Your Metabolism, and Making the Cut"Rodale has always been a big proponent of organic and healthy cooking, but this book brings it back to basics, with tantalizingly simple recipes calling for fresh, seasonal ingredients, ranging from salad dressings to sauces to full dinners. Millennials who are just jumping on the meal-prep and planning bandwagon can certainly benefit from (or at least be inspired by) Rodale’s wide range of dishes."—Melissa Kravitz, Paste Magazine"Maria Rodale’s book, Scratch, is a wonderful collection of recipes, inter-woven with heartwarming stories of family. The flavors are simple and clean yet comforting and cozy; exactly what I look for in a cookbook." —Adrianna Adarme, author of The Year of Cozy and blogger at A Cozy Kitchen“The beautifully photographed and designed book is full of approachable, easy recipes for any level cook.”—The Morning Call
£28.50
Page Street Publishing Co. Weeknight Dinner Cookbook The Simple
Book Synopsis
£15.99
Sasquatch Books An Avocado a Day: More than 70 Recipes for
Book SynopsisGo beyond guacamole and enjoy avocados in 70 “creative—and seriously delicious” recipes that make the most of this popular superfood (Prevention). Research shows that adding an avocado a day to your diet can improve your overall health, but even most avocado lovers don't know what to do with them beyond adding a slice or two to a sandwich or mashing one into guacamole. Here are 70 simple and delicious recipes for everything from breakfast to dessert, including: • Avocado Green Curry Noodles • Tequila, Citrus and Ginger Stuffed Avocados • Avocado Waffles • Avocado Key Lime Pie Author Lara Ferroni educates readers on the various kinds of avocados and how to pick them, store them, and even grow them! Home cooks will learn how to use avocado butter, oil, and honey, and how to incorporate avocados into any every meal of the day.Trade Review"I didn't know the health benefits of the avocado before reading this book."—Eat Your Books"Photographer and plant-based cooking pro Lara Ferroni has come up with more than 70 creative—and seriously delicious—ways to eat your favorite healthy fat."—Prevention "Packed with new and inventive ways to eat an avocado… it’s pretty easy being green."—South Sound Magazine"Incorporate avocados into every meal of the day."—Edible Seattle"To find out exactly how to buy, store, cut, and freeze our favorite fruit, [An Avocado a Day] set[s] the record straight once and for all." —MyDomaine "Guac is great, but look how much more fun you could be having with this yummy heart-healthy fruit."—Health Magazine"An avocado cookbook which includes recipes from smoothies to kimchi (yes avocado kimchi) to cakes." —Foodie Baker (blog)"I didn't know the health benefits of the avocado myself before reading this book… Home cooks will learn how to make use avocado butter, oil, and honey, and how to incorporate avocados into more meals." —Eat Your Books"[Ferroni has] worked the green superfood into everything from chocolate chipcookies to pickles to eggless nog."—Seattle Magazine"Ideas to elevate [the avocado], from why-didn’t-I-think-of-that combos to unexpected and unusual flavor choices."—NY Metro Parent"What can you do with this green gem besides slicing it for sandwiches, dicing it for salads or mashing it for guacamole? Plenty, as Lara Ferroni will show you."—Redlands Daily Facts"You’ve nailed a killer guacamole and perfect avo toast. What’s next? Find over 70 recipes that creatively use the delicious superfood—from Green Power Oatmeal to Avocado Waffles—in Lara Ferroni’s beautiful book, An Avocado a Day."—This Is Story"We all know someone who would appreciate this."—MyRecipes, Well Done"...the good news is that a little avocado can actually go a long way — although, for some, that may lead to concerns about how to store any fruit that didn’t make it into that pie or ice cream.Ferroni thinks she has found the solution: freezing avocado, either in cubes or lightly mashed, then defrosting it for later use in baked goods or smoothies.."—The Washington Post"Take inspiration from the “An Avocado a Day” cookbook, by Portland resident Lara Ferroni, to work the delicious superfood into your everyday dinner plan."—Seattle Times“The book is essentially an ode to the amazing superfood, with info on the health benefits, tips on choosing perfectly ripe avocados every time, and 70+ recipes featuring the super-versatile fruit.”—b3 Magazine “The book is a vast exploration of everything the avocado has to offer, from the guacamole we know and love…along with more than 60 other recipes and uses you might not have expected, like a cocktail or smoothie, or as a substitute for cheese in your mac.”—The Inlander
£16.14
Sasquatch Books Fried Rice: 50 Ways to Stir Up the World's
Book SynopsisInfinitely customizable, cheap to make, and downright delicious, it's no wonder fried rice is one of the world's most popular comfort foods. These 50 delicious recipes draw inspiration from all over the globe, and they'll expand your fried rice repertoire well beyond the usual Chinese takeout staple. In addition to standards like spicy-funky Indonesian Fried Rice and classic Chinese Fried Rice with BBQ Pork, you'll find inventive takes on worldly flavors. Think Fried Cauliflower Rice with Turkey Kofta, Mint, and Feta from the Middle East, and Huevos Rancheros Fried Rice from Latin America. These satisfying dishes reveal just how versatile fried rice can be, and most use pantry staples or whatever you have in the fridge. Others, such as Duck Confit Fried Rice with Fennel, Mustard Greens, and Pickled Raisins, elevate the humble dish into entertaining-worthy territory, proving there's no limit to this globe-trotting grain.Trade Review"Plenty of us grew up with fried rice as the ultimate way to make leftovers tastier—throw that day-old pork chop in the mix and voila! This cookbook takes the thrifty, tasty meal to the next level with fifty variations on the original. Fried rice with flavors as varied as Mediterranean, Indian and Hawaiian will have you returning to the pages again and again."—1889, Washington's Magazine "Rice is notoriously neutral, some would even say bland, but [Danielle] Centoni is all about bold flavors. It’s what makes this book such a win. In Fried Rice, she goes all in on herbs and spices, and several recipes feature additional garnishes and sauces or oils. Don’t let that scare you off; none of them are particularly time consuming or complicated. They’re small touches that make the final dishes stand out."—Daily Waffle"If fried rice is an edible blank canvas, then get ready to channel your inner Jackson Pollock. Fast, easy, and a perennial favorite, this homespun dish veers decidedly outside the box in the new Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain...The book includes globally-inspired 50 recipes. Of course, there are standards such as 'Classic Chinese Fried Rice with BBQ Pork' and 'Spicy Fried Rice with Chinese Broccoli, Ground Pork, and Szechuan Chili Oil'. But there is plenty more that you’d be hard-pressed to have considered before, including 'Fried Rice with Halloumi, Pickled Onions, and Zhug,' 'Carbonara Fried Rice,' and 'New Mexican Chili Fried Rice with Queso and Pork.'"—FoodGal
£17.09
Rockridge Press The Essential Wok Cookbook: A Simple Chinese
Book Synopsis
£24.89
Rockridge Press Vegetarian Family Cookbook: 100 Simple
Book Synopsis
£23.74
Page Street Publishing Co. Noodle Worship: Easy Recipes for All the Dishes
Book SynopsisIndulge your taste buds with the creamiest, dreamiest, most deliciously drool-worthy noodle dishes. Tiffani and Larone of @noodleworship show you how to create the best noodles from around the world using simple, straightforward, flavour-packed recipes that are perfect for beginners and busy families. Discover the secrets to rich, luscious Italian-inspired pasta sauces with Spinach Alfredo Radiatori, Spaghetti Carbonara and Cacio e Pepe. Achieve enviable cheese pulls with Nene's Mac 'n' Cheese, Cheesy Chicken Tetrazzini and Cheesy Baked Mostaccioli. Or create umami-rich Asianinspired dishes such as Garlic-Chili Noodles, Shanghai Noodles and Garlic- Butter Shrimp Ramen. This curated collection brings you easy and affordable ways to cook your favorite pasta and noodles at home, so you can satisfy every craving and achieve noodle nirvana.
£17.09
Page Street Publishing Co. Mochi, Cakes and Bakes: Simple Yet Exquisite
Book SynopsisFrom baking wunderkind Catherine Zhang comes an assortment of delectable recipes that highlight authentic Asian flavours for both newcomers and lovers of this cuisine. These 60 tasty and accessible desserts from baking prodigy Catherine Zhang showcase flavours that will have you rethink what you know about cakes, cookies, tarts and more. Inspired by Catherine’s Chinese heritage as well as her cosmopolitan influences, these simple yet delectable recipes fuse vibrant flavors like ube, lychee, hojicha and miso with beloved bakes like macarons, tiramisu and palmiers. These beginner-friendly delights from China, South Korea, Thailand and more include: • Mochi Donuts • Japanese Strawberry Shortcake • Tahini “Nutter Butters” • Vietnamese Coffee Tres Leches • Chocolate Matcha Viennese Swirls • Cookies and Cream Snow Skin Mooncakes • Tangzhong Cinnamon Rolls • Raspberry Yuzu Cream Puffs • Brown Sugar Boba Popsicles • Baked Ube Cheesecake Whether you’re new to baking or are looking for unique and exciting ways to add a little sweetness to your day, this collection will have you making delicious desserts over and over again.
£18.04
Page Street Publishing Co. The Clean Vegan Cookbook: 60 Whole-Food,
Book SynopsisEating plant-based has never been more nourishing or satisfying! From Jackie Akerberg, creator of the popular food blog Jackfruitful Kitchen, comes a mouthwatering collection of inspiring, whole-food recipes that go way beyond your typical salad and are completely free from processed ingredients. By cutting the junk and focusing on wholesome, plant-based meals, you’ll reap all of the health benefits that the vegan diet has to offer: improved digestion, clearer skin and higher energy, just to name a few! With this cookbook, it’s easier than ever to eat 100% clean and 100% vegan (not to mention 100% gluten-free!) throughout the day, as Jackie has you covered with delicious dishes from breakfast through dessert, like: • Best Ever Veggie Burgers • Bang-Bang Baja “Shrimp” Tacos • Super Greens Goddess Pasta • Get Up and Go Super Seed Bread • Curried Red Lentil Coconut Soup • Power-Packed Blueberry Pancakes • Apple Pie Cheesecake Bites • And so many more! Every single recipe has been carefully crafted from wholesome ingredients to provide maximum flavour and a clean eating experience like no other. So, what are you waiting for? Kiss processed meals goodbye and say hello to all that a whole-food vegan diet can do for you. You’ll be eating healthier than ever and feeling like the very best version of yourself in no time!
£17.09
Rockridge Press 5-Ingredient Clean Eating Cookbook: 125 Simple
Book Synopsis
£17.09
Rockridge Press The Complete Plant-Based Diet: A Guide and
Book Synopsis
£18.99
Rockridge Press 5-Ingredient Alkaline Diet Cookbook: Whole Food,
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£15.19
WW Norton & Co Best Simple Suppers for Two: Fast and Foolproof
Book SynopsisWhether you’re preparing for a romantic night in, cooking for you and a friend, or just don’t feel like packing up leftovers, these quick and easy meals for two are sure to make dinner a whole lot easier. You’ll never sacrifice flavor for convenience when whipping up these simple salads, starters, and main dishes. The fast and flavorful recipes include: Taco Salad with Fresh Corn Honey Buffalo Chicken Wings BBQ Pork Chops Vegetable Fried Rice Once you’ve discovered the joys of cooking for two, you’ll never go back!
£11.99
![Takashi's Noodles: [A Cookbook]](http://bookcurl.com/cdn/shop/files/9781580089654.jpg?v=1731887644&width=645)
