Cookery / food by ingredient: fruit and vegetables Books

Book SynopsisThe deceptively simple lemon takes center stage in the second volume of TASCHEN’s collaboration with The Gourmand, masters of the rich intersection of food and art. The star of Renaissance gardens, that shaped the Medici dynasty, have the power to ward off scurvy, had a hand in forming the mob, and whose juice has been used as an invisible ink since 600 CE to pen covert messages, these joyful yellow orbs are ripe with intrigue. The Gourmand charts the fruit’s astonishingly intricate genealogy, explores its role as a literary device for the likes of Joan Didion, F. Scott Fitzgerald, Tom Wolfe, and James Joyce, and examines its unique representation of the American dream through lemonade stands. A favorite subject of art history’s giants, the lemon captivates in the still lifes of Old Masters and inspired the breakthroughs of modern visionaries like Picasso, Matisse, and Warhol. Lemons also find themselves at the cutting edge of design in Philippe Starck’s iconic Juicy Salif and the unassuming yet revolutionary Jif Lemon. Their presence extends to the decorative arts, gracing everything from Arts and Crafts wallpapers to mythological ceramics. Even the famed Bloomsbury Group found lemons entangled in their literary love affairs. Accompanying these citrus-centric anecdotes are a foreword by chef and acclaimed food writer Simon Hopkinson and an introduction by art critic and author Jennifer Higgie alongside more than 60 lemon-infused recipes across global cuisines and for every occasion—including perfect poultry, decadent sauces, classic cocktails, and indulgent desserts, with custom photography by Bobby Doherty. Trade Review“Since launching out of London a handful of years ago, The Gourmand has garnered a cult following for its whimsical take on contemporary food and culture.” * New York Magazine *

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Book Synopsis Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with. Lemons were and still are a part of daily life for locals of the Amalfi Coast, and, when Gennaro came to the UK over 40 years ago he continued this tradition. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses. No part of the lemon is wasted – flesh, pith and skin are chopped into salads, juice is drizzled over meat, fish and veggies, while the aromatic zest adds a complexity to a dish's flavour. Even the leaves are used to wrap meat, fish and cheese for extra flavour, or finely chopped and made into a tea infusion. Lemons can cleanse, refresh, preserve, ‘cook’ and add a vibrant flavour to dishes as giving colour and an uplifting aroma. From Ravioli with Ricotta, Lemon and Mint, and Sicilian Chicken Involtini, to Lemon Biscuits, and Coffee and Lemon Semi-freddo, this is not only a beautiful and inspiring homage to the most revered of fruit but Gennaro's most inspirational book to date. Chapters are: Introduction – including The Amalfi Lemon and Lemons in the Kitchen; Small Plates; Vegetables; Fish; Meat; Desserts; Drinks & Preserves; Sauces & Dressings.Trade Review‘What a beautiful book full of incredible flavour.’ -- Jamie Oliver‘I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro. Since then his books on Italian food have been a source of inspiration, particularly this one.’ -- Rick Stein‘Passionate, personal and practical, this joyous book will delight a huge spectrum of home cooks’ -- LoveREADING'Beautiful, vibrant packed with heavenly recipes all based around lemons' -- Devon Life magazine

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Book SynopsisCelebrate dessert''s like never before with this all-encompassing baking book that explores innovative flavour combinations of puddings, pastries and more!First and foremost, make it delicious. Your goal is to make even those who ''don''t do desserts'' lick their plate clean - it has to be delicious from first to last bite.Award-winning pastry chef Anna Higham brings you a revolutionary recipe book that gives dessert a new name! Let Anna help you learn how to approach creating a dessert as you would do savoury cooking: by engaging your senses, tasting, seasoning, and letting your ingredients shine.Exploring key ingredients season by season, this baking bible can really help you to understand the how and why of dessert cooking, whilst teaching you how to work with fruit, grains, fats and chocolate, top tips on how to construct a dessert, how to interrogate seasoning, structure, and texture to magnify flavour and taste.With passion and Trade ReviewIndependent.co.uk Best Cookbooks of 2022 - This is a book that will suit Bake Off fans and experienced bakers keen to build on their skills, but there is plenty of clear-eyed advice here for bakers who are just starting out, too. -- Susan Low * independent.co.uk *What award-winning pastry Chef Anna Higham doesn't know about baking is not worth knowing. This revolutionary dessert cookbook covers everything from skills and seasonings, to techniques and tasting [...] this cookbook will soon become your baking bible. -- Yasmin Rufo * Evening Standard *A new voice in cookery * Waitrose Weekend *A quiet homage to the joys of fruit -- Paul Dring * Waitrose Weekend *This book will give you a pastry chef's eye for an excellent seasonal British harvest and the best ways to really do it justice [...] Even the most inexperienced cooks will feel confident making something special -- Anna Blewett * Great British Food *

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Book SynopsisThere’s magic afoot! Edible green growing things we’d mistaken for weeds; everyday vegetables capable of far more than we’d give them credit for; and a most companionable, knowledgeable, and encouraging guide to help us see, cook, taste, and delight in it all. Lori De Mori, coauthor of Towpath The book will serve the professional chef and home cook in equal measure. It is mind expanding, experimental and utilizes a magnificent diversity of plants. Ben MacKinnon, founder and co-director, E5 Bakehouse From root to flower – and featuring 180 recipes and over 230 of the author’s own beautiful photographs – explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Stinging Nettle Soup to Spruce Tip Panna Cotta to Heirloom Tomato and Purslane Panzanella – with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, chef Alan Bergo has become one of the most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity and his abiding, root-to-flower passion for both wild and cultivated plants. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves and seeds can inform your preparation of something like the head of an immature sunflower – as well as the lesser-used parts of common vegetables, like broccoli or aubergine. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were born of thrift and necessity. For our own sake and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. The Forager Chef’s Book of Flora invites wild food to the table with creative, low-stress recipes using plants that can be found outside one’s front door. Foreword ReviewsTrade Review“You see a sunny meadow. Alan Bergo sees a salad: all blue violet leaves and wild carrot tops. This accomplished chef cooks the wilderness. As he grinds flour from tree nuts, makes black walnut honey, braises sunflower heads like artichokes, and invents ‘green electricity,’ a magical lovage sauce, Bergo turns nature into food. With such stylish recipes and extraordinary photographs (Bergo’s own), The Forager Chef’s Book of Flora encourages a whole new world of cooks to explore the wild.”—Dorothy Kalins, founding editor, Saveur; author of The Kitchen Whisperers“You haven’t tasted most of the vegetables your ancestors ate. Today, everything is disdained that is too small or too green or doesn’t keep for long on the produce shelf. We’ve been beguiled through generations into The Great Food Forgetting. But big, cheap, and easy have a profound cost: boring food, bad teeth, diabetes, and loss of the primal pleasure of interacting with the green world like a biologically normal human. How do we recover the birthright of perfect eating? By making forgotten food unforgettable. That’s the dream that makes Alan Bergo’s eyes sparkle, and sets his hands to work. As you’ll see in these pages, his eyes and hands work very well together. Follow his guidance from the rediscovered culinary amusement park that surrounds you all the way to your kitchen, and your mouth will confirm everything that your heart suspected. This real, good food is worth remembering.”—Sam Thayer, author of The Forager’s Harvest, Nature’s Garden, and Incredible Wild Edibles“This is so much more than a cookbook. Of course there are tantalizing recipes, but there are also walks in the woods, explorations of plant families, revelations of unusual flavors, well-crafted plant profiles, and explanations of why things work the way they do. In The Forager Chef’s Book of Flora, Alan shares his philosophical and practical approach to making wonderful food, with exquisitely detailed flavor combinations and useful tips that could only come from a consummate pro. His passion for these wild and cultivated flavors is inspiring and will undoubtedly change the way you cook.”—Ellen Zachos, author of Backyard Foraging“The joy and delight in Alan’s writing are contagious. After reading just the introduction, I wanted to escape to the countryside to start foraging so I could cook his inspiring recipes. This book has so many layers. Not only does it contain an abundance of recipes and information about the plants, it provides us with a history from all over the world where people commonly cooked with these ingredients. His passion and enthusiasm are endless. I was instantly engrossed and keep going back for more. I feel like this book will continue to educate me every time I pick it up! I can’t wait to start cooking from it.”—Laura Jackson, chef; coauthor of Towpath“There’s magic afoot! Edible green growing things we’d mistaken for weeds; everyday vegetables capable of far more than we’d give them credit for; and a most companionable, knowledgeable, and encouraging guide to help us see, cook, taste, and delight in it all.”—Lori De Mori, coauthor of Towpath“There are a lot of reasons to love this book, but chief among them is its accessibility: Alan’s recipes are approachable, and rooted in the various cultures that invented them. No pinkie-in-the-air foams or molecular whatnot here, just beautiful renditions of beloved dishes that hinge on the edible, wild world that lives all around us.”—Hank Shaw, cookbook author; owner of the James Beard Award–winning website Hunter Angler Gardener Cook“Alan Bergo is one of the most talented and knowledgeable foragers and chefs of my generation. I’ve followed his adventures for many years now and am delighted to see all of his delectable food in this vastly inspiring and creative tome. Alan’s journeys from the garden bed to the heart of the wilderness and back to your kitchen will instill in you the urge to forage for your food and the desire to learn about all the wonderful ways that you can use nearly any vegetable, wild or cultivated. The Forager Chef’s Book of Flora is an indispensable guide to all the wondrous flavors, tastes, textures, smells, and sights of the wild foods of our world.”—Jeremy Umansky, chef/owner, Larder Delicatessen & Bakery; coauthor of Koji Alchemy “Alan Bergo is one of the most important contemporary voices in the food of the Great Lakes North, and one of the most completely skilled wild-food chefs in America. He combines scholarship, science, vast curiosity, and a deep respect for the indigenous origins of American food. Through his efforts to reteach us how delicious our own food is, he is doing us an enormous and long-overdue favor. He is reintroducing us to our true native cuisine—a cuisine with breadth, flavor, and subtlety to rival the traditional cuisine of any other region on Earth.”—Steve Hoffman, James Beard MFK Fisher Distinguished Writing Award Winner“I am wild about this book. I now carry a bag wherever I walk for gathering dandelions and purslane. I pick up acorns and hickory nuts, and am now thinking of so many new ways to make use of the immense larder that is nature. The sensibilities of the forager combined with that of the chef, truly inspiring.”—Ken Albala, PhD, professor of history at the University of the Pacific; author of food histories, cookbooks, translations and reference works, and video courses Food: A Cultural Culinary History and Cooking across the Ages“This tome of a book, packed with a globally inspired fusion of playful recipes that have been gleaned during Alan’s journey as a chef and forager, is loaded with practical tips for seeking out, storing, and serving your foraged greens. The book will serve the professional chef and home cook in equal measure. It is mind expanding, experimental and utilizes a magnificent diversity of plants.”—Ben MacKinnon, founder and codirector, E5 Bakehouse“If you find wild foods as delightful as I do, and the act of foraging as empowering as Alan Bergo does, you will be charmed by the slew of wild recipes and unusual edibles in the pages of his much-anticipated The Forager Chef’s Book of Flora. Even familiar garden plants like lilies, hyacinths, and hostas will begin to look distinctly appealing in terms of dinner. Dive in!”—Marie Viljoen, author of Forage, Harvest, Feast and 66 Square FeetPublishers Weekly— "[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."Foreword Reviews— "The Forager Chef’s Book of Flora invites wild food to the table with creative, low-stress recipes using plants that can be found outside one’s front door.""[A] remarkable new cookbook, Bergo provides stories, photographs and inventive recipes."—Star Tribune

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Book SynopsisTHE SUNDAY TIMES BESTSELLERThe perfect Christmas gift for foodies! Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning.________________________________Modern, vibrant, easy-to-make food. East is a must-have whether you''re vegan, vegetarian, or simply want to eat more delicious meat-free food.Drawing from her ''New Vegan'' Guardian column, Meera Sodha''s collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam.With 120 practical and mouth-watering recipes, learn how to make:- ROASTED PANEER ALOO GOBI for a quick Monday-night dinner- CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard- THE SODHA FAMILY MASALA OMELETTE to serve up a home-made brunch- SALTED MISO BROWNIES as a sweet treatThere are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours._________________________________''Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren''t vegetarian. A joy - I want to cook every dish'' DIANA HENRY''Fabulous'' NIGELLA LAWSON''She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend'' BEE WILSON, SUNDAY TIMES''Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)'' YOTAM OTTOLENGHITrade ReviewInspired by a dizzying range of Asian cuisine, Meera Sodha leads foodies on a meat-free expedition, taking in everywhere from Thailand and Japan to Singapore and India * i Best Cook Books of 2019 *Meera Sodha takes keen cooks on a vegan and veggie journey across Asia * Guardian Weekend Gift Guide *When my palate is jaded I turn to Meera Sodha. She can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian * Diana Henry *Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?) * Yotam Ottolenghi *If you've got any sense, it's probably already on your shelf. A brilliant one for lovers of flavour * Sabrina Ghayour *Gorgeous * Prima *She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend * Bee Wilson, Sunday Times *An inspiring collection of appealing recipes * Daily Mail *It is deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book * Nigella Lawson on Made in India *An unbridled joy * Nigel Slater, on Fresh India *One of our most-used family cookbooks . . . as easy to love as it is to use * Daily Mail on Fresh India *Colourful and joyous * Felicity Cloake, Guardian on Fresh India *The tastiest, liveliest, spice-infused fare this side of the Sabamarti river * Guardian on Fresh India *A sublimely designed book that is tidily stocked with oft-times wondrous vegetable-based recipes, emboldened with flavors * Forbes on Fresh India *Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time * Stylist on Fresh India *Terrific . . . dead-simple family food absolutely packed with flavor * New York Times Magazine on Made in India *There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work. It's become my go-to Indian cookery book * The Times (Books of the Year) on Made in India *

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Book SynopsisWinner of Delicious magazine’s Book of the Year award (2022)Vibrant, bright and bursting with flavour, this is the definitive guide to the much-loved tomato. Where would we be without the tomato? From South America, on through much of Europe, Northern Africa and Southern Asia, almost every culture and cuisine has found ways of making tomatoes their own. Fresh and also tinned, tomatoes have proved themselves to be an endlessly versatile ingredient, much loved by all. In Tomato, best-selling author and professional chef Claire Thomson offers up her best 80 recipes with tomatoes as star of the show. From Burnt tomato salsa and Peach, tomato & feta salad, to Tomato beignets, Crab & tomato tart, and Lamb, tomato & black olive ragu, the gorgeous recipes will satisfy and delight. Celebrating juicy, seasonal produce at the height of tomato season, there are also dishes that work just as well (or better) with tinned tomatoes during the colder months, ensuring year-round feasting. A fascinating cookbook for when you’re stuck with a glut, or simply if you want to explore new flavours and techniques, Tomato is a colourful and dynamic source of kitchen inspiration.

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Book SynopsisTrade Review“Bloom appetit . . . showcase[s] the delightful culinary range of edible flowers.” — Vogue “The recipes are as whimsical as they are unusual, and Stern’s creativity is spotlighted throughout...nature-savvy chefs should give this a look.” — Publishers Weekly “the Los Angeles-based chef and caterer reminds us that flowers can be, and should be, more than just a garnish on a plate.” — Atlanta Journal-Constitution

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

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Book SynopsisFirst vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens's Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor. Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains - for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes. Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon, Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker's Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States. At 432 pages, this next hefty offering from beloved, trusted author Abra Berens is a necessary addition to any kitchen shelf alongside its predecessors and other mainstays like Plenty, Six Seasons, and Small Victories.

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Book SynopsisA beautifully illustrated diary of a year in the vegetable patch. Month by month you will learn how to create a space that gives you fresh, wholesome fruit and veg. Michael Kelly’s expert advice will guide you whether you are a complete beginner or a more experienced grower, and regardless of the amount of space you have.

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Book SynopsisAt last, a soup for every week of the year! Packed full of vegan-friendly recipes, this new edition of Fraser Reid’s cult bestseller features everything from winter favourites like Alternative Scotch Broth to such summery delights as Plum Tomato, Orzo and Oregano Soup. 10,000 soup lovers can’t be wrong. So get on board with the soup-obsessed greengrocer and let Seasonal Soups inspire you to make the very best of our wonderful seasonal produce and make exceptionally tasty soups for all occasions.

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Book SynopsisA must-have guide for every cook on how to prepare, store, and cook fresh seasonal vegetables with confidence and keep waste to a minimum. From asparagus and artichoke to fennel and celeriac, James Strawbridge has your veg box covered! Whether you are looking to include more veg in your diet, moving to a vegan or meat-free lifestyle, or looking for some flavour inspiration for your dishes, this is a vegetarian cookbook with a difference - giving you the confidence and knowledge to safely prepare and cook the edible parts of seasonal vegetables. - Covers more than 60 vegetables organised by seasonality - Over 135 delicious vegetarian recipes for you to enjoy - including main meals, light lunches and sides- Detailed information on plant varieties with annotated photographs displaying the edible parts of each vegetable- Learn the best way to prepare, store, and preserve your favourite veg - Handy zero-waste top tips and practical tricks throu

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Book SynopsisVegetables features over 100 seasonal recipes to fill your diet with more vegetables.No matter your dietary preferences, everyone agrees that including more vegetables in your meals improves health and benefits the planet. Learn how to make the best of what the season has to offer, from soups and salads to entrees, all in the name of eating more vegetables. Inside this cookbook, you will find: Over 30 inventive entrees with vibrant flavor combinations More than 15 salads that capture the best of every season 20+ comforting soups to nourish mind, body, and soul Quick and satisfying snacks for every appetite Over 100 seasonally minded recipes that ensure fresh tastes year-round The recipes in Vegetables treat meat more like a flavor enhancer than a main ingredient, resulting in dishes that span the globe with flavors and techniques that will be right at home in your kitchen.

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Book SynopsisAn authoritative and beautifully illustrated book on wild food and foraging by one of the leading experts.'I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now' - Hugh Fearnley-WhittingstalWild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In Roger Phillips and Martyn Rix's Wild Food, hundreds of these plants are clearly identified, with colour photography and a detailed description.This definitive guide also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's freTable of ContentsIntroduction - i: Introduction Unit - 1: Mushrooms Chapter - 1: Chanterelle Chapter - 2: Horn of Plenty Chapter - 3: Cep Porcini Chapter - 4: Morel Chapter - 5: Summer Truffle Chapter - 6: St George’s Mushroom Chapter - 7: Parasol Mushroom Chapter - 8: Field Mushroom Chapter - 9: Wood Blewit Chapter - 10: Hedgehog Fungus Chapter - 11: Giant Puffball Chapter - 12: Oyster Mushroom Unit - 2: Flowers for Salads Chapter - 13: Rose Petals Chapter - 14: Dandelion Unit - 3: Seaweed and Salt Marsh Plants Chapter - 15: Marsh Samphire Chapter - 16: Sea Purslane Unit - 4: Vegetables, Leaves and Herbs Chapter - 17: Sea Beet Chapter - 18: Sea Kale Chapter - 19: Stinging Nettle Chapter - 20: Sorrel Chapter - 21: Wild Cabbage Chapter - 22: Fennel Chapter - 23: Wild Thyme Chapter - 24: Mint Unit - 5: Fruit, Berries, Nuts and Roots Chapter - 25: Blackberry Chapter - 26: Elder Chapter - 27: Rowan or Mountain Ash Chapter - 28: Crab Apple Unit - 6: Teas, Beers and Wines Chapter - 29: Elder Section - ii: Further Reading Index - iii: Index

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Book SynopsisLimited carbs. Unlimited flavorthe complete vegetarian cookbook Now you can enjoy hearty and heart-healthy meals in minutes. The Low-Carb Vegetarian Cookbook is the perfect way to feel full and lose weight while serving up scrumptious veggie dishes at home. Featuring 100 quick, easy, and mouthwatering recipes like Avocado Almond Toast and Savory Cheesecake, this creative vegetarian cookbook will help guide you on your culinary adventure. Kick-start your low-carb meal plan today and start eating smarter, healthier, and happier in a snap. The Low-Carb Vegetarian Cookbook contains: Low-carb delights aboundEnjoy hearty vegetarian cookbook recipes like Savory Mushroom Masala and Vegan Cheeseburger Salad. 14-day meal planExplore a sample two-week menu, including low-carb options for breakfast, lunch, and dinner. Pro diet tipsGet convenient, time-saving advice and simple strategies for satisfying cravings. Stay carb-conscious and eat lots of oh so delicious dishes with this 100% vegetarian cookbook.

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Book SynopsisTom Walton is renowned for his low-fuss, max-flavour, family-friendly food. More Fish, More Veg is a collection of his go-to recipes that helps you put meals featuring sustainable seafood and seasonal veg on high rotation at your place.Some people are a little nervous about cooking fish, but with a few super simple techniques in your toolkit you'll be confident to give it a go. Tom walks you through these key cooking methods step-by-step, plus he provides pointers on sustainability and seasonality that will take the guesswork out of what fish to buy. He'll also show you how to make veg the star of the show with his vibrant veg-driven dishes that are full of life, colour and deliciousness.Season by season, this book is bursting with easy-to-make recipes that celebrate the abundance of top-quality ingredients and make it a breeze for you to eat more fish, more veg.Table of ContentsIntroduction How to Use this Book Choosing Fish and Seafood How to Cook Fish and Seafood THE RECIPESSpring Summer Autumn WinterArsenal of FlavoursThank you!

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Book SynopsisPotato is the essential cookbook for this most beloved, extraordinarily versatile and ubiquitous of ingredients. James Martin presents over 130 recipes and techniques that will inspire you to put potatoes front and centre of your cooking - from the lofty heights of a Pomme soufflé, to perfecting the humble Mashed potato. Featuring home-style recipes like Tex-Mex barbecued filled skins, Potato, sausage and sage tray bake, Potato pancakes and Pork chops with mustard Mac, plus chefs' favourites including Classic game chips and Pommes Anna, Potato shows why the spud is a staple in so many cuisines, from rustic country kitchens to Michelin-starred restaurant tables. The embodiment of field-to-fork cooking, this superstar of the food world is showcased by James in a wealth of imaginative recipes that you'll want to cook again and again.

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Book SynopsisWholesome and healthy recipes that are totally #squashgoals!Squashes and pumpkins are the versatile vegetables that not only pack a flavour punch, but are also oh so good for you. Not only are they low calorie, but they're also jam packed full of vitamins A, C and E and a jackpot of minerals, from iron and zinc to magnesium and potassium. These super ingredients are so versatile that you can bake, roast, fry, grill, barbecue and stuff them. From spicy chutneys and hearty soups and curries, to light refreshing salads and delightful bakes, this cookbook will carry you through the colder months with nutritious, homely and comforting recipes to suit every taste.

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Book SynopsisAvocados. Delicious, versatile, and good for you!This humble green fruit adds velvety texture and creamy nutty flavours to every dish, turning any meal into something really special.From Mexican Brunch Burritos to Avocado and Prawn Sushi, Linguine with Avocado Pesto, Cheesy Avocado Frittata and even Avocado Eton Mess, this book has plenty of step-by-step recipes to suit all tastes!Packed with Protein and vitamins - good nutrition has never been so neatly packaged.Table of Contents 1: Introduction 1: Breakfasts & Brunches 1: Mexican brunch burritos 2: Egg & bacon breakfast salad 3: Paprika French toast 4: Balsamic roasted tomato & avocado toasties 5: Scrambled egg & avocado toasties 6: Avocado baked eggs 2: Snacks & Light Meals 1: Guacamole 2: Cheesy nachos with guacamole 3: Cajun sweet potato wedges with guacamole 4: Sprouted bean & avocado salad 5: Spicy grilled aubergine (eggplant) & avocado salad 6: Prawn (shrimp), noodle & avocado salad 7: Crab, mango & wild rice salad 8: Prawn (shrimp) & avocado fresh spring rolls 9: Smoked salmon & avocado bruschetta 10: Creamy pesto mushroom toasts 11: Sweetcorn fritters with avocado salsa 12: Chilli, chicken & avocado wraps 13: Avocado & cheese quesadillas 14: Chicken & avocado club sandwich 3: Starters 1: Avocado & prawn (shrimp) sushi 2: Tortilla baskets 3: Gridlled avocado with salmon 4: Crisp cheesy baked avocados 5: Their grilled avocado with crab & mango 6: Crab-stuffed avocado 7: Griddled goats; cheese & avocado salad 8: Watermelon & avocado salad 9: Griddled chicken Caesar salad with avocado 10: Winter radicchio salad with avocado 11: Scallop, bacon & avocado salad 12: Tomato & peach salad with avocado salsa 13: Couscous salad with roasted beetroot (beets) & avocado 14: Chilled tomato soup with avocado cream 15: Chilled avocado soup 16: Black bean tortilla soup with avocado 4: Main Meals 1: Linguine with avocado pesto 2: Rice noodle, prawn (shrimp) & avocado salad 3: Barbecued LA salad 4: Seven-layer salad in a jar 5: Guacamole whole-grain meal in a bowl 6: Jerk prawns (shrimp) with avocado quinoa 7: Vegetarian slow-cooker chilli with zingy avocado salsa 8: Freekeh with feta & avocado 9: Tacos with refried beans & guacamole 10: Cheesy avocado frittata 11: Avocado prawn (shrimp) tempura 12: Crab cakes with avocado tomatillo sauce 13: Chargrilled squid with avocado & sweet potato 14: Chilli con carne with avocado salsa 15: Spiced beef with avocado tabbouleh 16: Crispy duck & avocado pancakes 17: Cajun chicken burgers 18: Chicken & avocado toasted tortillas 19: Warm lentil & burrata salad 10: Sizzling steak fajitas 5: Desserts & Drinks 1: Avocado eaton mess 2: Chocolate avocado mousse 3: Avocado ice cream 4: Avocado smoothies 6: Index

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Book SynopsisLess of a rigid regime, and more of an organic attempt to eat a mainly vegetarian diet, The Flexitarian Cookbook features delicious plant-centric recipes, with options for incorporating meat or fish as needed. Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical and health-related reasons for doing so stacks up. The concept of not centring every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of home-cooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. The Flexitarian Cookbook is a collection of delicious, modern vegetarian recipes, with simple options for switching in meat or fish, as the mood takes you. No longer will flexitarians have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on their cravings. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy prawns if preferred. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the option to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular mince meat, while the Moroccan spiced vegetable tagine gives an option for cooking with chicken, if the mood so takes you. Trade Review“This gorgeous, protein-packed pancake will make your loved ones swoon.” – Yoga Journal online

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Book SynopsisThere’s more to the banana than meets the eye We all know and love bananas as a quick and tasty snack that can help fuel us through the day. But you might not realise that these beauties are an endlessly versatile ingredient. From breakfast delights through to show-stopping desserts, this book contains dozens of simple and delicious recipes, including: Fluffy banana and walnut pancakes Matcha and banana cupcakes with caramelised peanuts Avocado and banana smoothie Classic banana bread Miracle banana ice cream Whether you’re vegan or gluten-free, in need of a quick bite or hankering for some good old comfort food, there’s plenty in these pages that will leave you nourished, satisfied and truly thankful for this humble yellow fruit.

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

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Book SynopsisUpdated with healing Superjuices and the most refreshing smoothies. It’s bigger, better and more colourful than before.

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Book SynopsisThe SIRT Diet shows how to incorporate tasty SIRT superfoods into your daily routine and how these foods can help burn fat, increase muscle definition and boost health.The world of nutrition has been revolutionized by the discovery of a chemical compound naturally found in certain fruits and vegetables called sirtuins.' These chemicals control the way our bodies deal with fat and sugar, helping to reduce hunger, burn fat and boost anti-ageing health.Not only do these sirtuin-activating foods or, SIRT foods aid weight loss, but they also help build muscle without any additional exercise. People incorporating SIRT foods into their diets have found their bodies get skinnier, leaner and fitter without the time-consuming and hefty price tag of a gym. The best part is that transforming your body is really easy as lots of everyday, tasty favourites are SIRT foods like olives, tofu, blackcurrants, kale, cocoa and green tea.Best selling diet expert Jacqueline Whitehart presents a selection o

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Book SynopsisI'm genuinely inspired.' Yotam OttolenghiFor all its richness and mindboggling variety, African food has yet to cross over in the UK. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lopè Ariyo could be the person to make it happen.' ObserverLopè Ariyo is the rising star of African cooking and Hibiscus, her first book, is packed with delicious dishes. An energetic and supremely talented cook, Lopè creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables & Tubers; Grains & Pulses; Meat & Poultry and Baking & Desserts, there's something for every occasion and for everyone.Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. Whether it's experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat's Ogi, Chin Chin) or finding al

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Book SynopsisA bunch of truly ap-peeling things to do with this fruit basket staple.If you've ever had a surplus of bananas and way too much time on your hands, you'll know that this playful yellow hero is much more versatile than anyone gives him credit for.This book offers you it all, from practical tips on how to use bananas to fertilise your plants or soothe bug bites, to essential instructions on how to create banana actors for your miniature theatre, fashion an unsuccessful boomerang or make some very, very light hand weights.101 Things to Do With a Banana is a book to truly go bananas for.

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Book SynopsisA perfect guide to making marmalade from the award-winning Lucy Deedes.Marmalade had been around for hundreds of years as a Portuguese sweetmeat, an after-dinner digestif, an aphrodisiac before it turned into the most famous breakfast ingredient ever.It has been a household staple for over 200 years, including the Queen (who reputedly had Tiptree Orange Marmalade on her white toast).Some like a clear jelly marmalade, with just a few wafers of peel hanging like seahorses in the jar; some a firm orange mixture with no extras. Some refuse to touch it unless it's a dark paste, boiled down almost to toffee with a passing suggestion of booze about it.Whichever way you like yours, there's the perfect recipe in The Little Book of Marmalade for you. Let Lucy Deedes, award-winning marmalade-maker, guide you through it for the perfect accompaniment all year round.Trade Review‘A colourful confection … this is a charming and digestible guide to all things marmalade.’ Country Life

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Book SynopsisTrade Review"Nutrition Stripped is a beautiful, clean and freshly composed book + a guide to living a colorful and vibrant life! Be inspired to cook more real + nutritious foods with Mckel!" -- Candice Kumai, leading wellness journalist, chef, and best-selling author of Clean Green Eats and Clean Green Drinks "Not only are they delicious, but what really sets McKel's recipes apart is that each one is backed by her extensive nutritional knowledge and research. Knowing I can trust that every single ingredient is McKel-approved makes it a no-brainer for me!" -- Laura Miller, author of Raw. Vegan. Not Gross "Best known for the anti-inflammatory turmeric milk recipe on her healthy living site, Nutrition Stripped, Hill offers elixirs and more in her first cookbook. With recipes for every meal, including dessert (!), Hill makes sure that all nutritional needs are covered throughout the day." -- Booklist

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Book SynopsisTrade Review"Landau is one of the leaders in a food revolution that sees mainstream chefs putting vegetables at the center of the plate." -- Associated Press "Eating here always makes me wonder 1) when I'll get to see it again and 2) why more meatless restaurants don't follow its wonderful recipe for food and service. I know I'm not alone. The drinks are as serious as at any steakhouse, and the pedigree couldn't be meatier." -- Washington Post "I've made no secret of my affection for the cooking of Rich Landau and Kate Jacoby, the couple behind Vedge... and its more casual sibling, V Street... The book aims to help readers bring those flavors home." -- Washington Post "If you are looking for some inspiring vegetarian dishes, look no further than the 'newly arrived' shelf at your local bookstore... None is more modern than V-Street... The new book features fun recipes for Dan Dan Noodles... and Churro Ice Cream Sandwiches." -- Providence Journal

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Book SynopsisTrade Review"Dennis The Prescott produces the kind of food photography that you want to print, frame, and hang on your wall." -- InStyle Magazine

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis1 MILLION BOSH BOOKS SOLD WORLDWIDEBOSH! became widely successful as the biggest and fastest-growing plant-based food channel on the web, reaching over 25 million people a month. Their mission to eat more plant-based foods went mainstream with the publication of their first book, BOSH!, which introduced readers to their fun, crowd-pleasing vegan recipes. Now, the guys from BOSH! are at it again with even more unbelievable vegan recipes.Filled with more than 120 unmissable new favorite dishes, BISH BASH BOSH! will show readers, vegan or not, how imaginative and easy plant-based food can be. These simple, no-fuss recipes will pack in the flavor with unbelievable results. Recipes will include: Cheeseburger Dough Balls Ultimate Falafel Wraps with 3-Ingredient Flatbreads, Hummus, and Chili Jam Cauli Tandoori Kebab with Mint Raita and Quick Pickle Crunchy Carn

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Book SynopsisTrade Review"If I had to choose one word to describe Lukas Volger’s Snacks for Dinner, it would be LIBERATING! Snacks for dinner recalibrated my entire mindset about what dinner can be – from colorful crudites and dip, to a spread of pickles with crackers, hearty centerpieces which can be eaten by hand, and soups that can be sipped like a smoothie, Lukas succeeds in showing us that dinner need not be onerous, complicated or anything less than simple and fun. Lukas’s snacky-style eating single-handedly brings joy back to the dinner table." — Hetty McKinnon, author of To Asia with Love "This book is an absolute treasure for home cooks searching for celebration. Just one or two of these playful-yet-simple recipes can transform a humble snack into a full-fledged party for one, two, or a crowd. A bowl of Chex Mix gets studded with crispy ramen clusters; sweet potato dip is perfumed with the smoky scent of chipotle. With Snacks for Dinner, Lukas has not just given us permission to serve snacks as a meal, he also celebrates the whimsy and freedom that can come with it." — Jesse Szewczyk, author of Cookies: The New Classics "Snacks for Dinner gives us permission to make meals out of all of the nibbles we’ve too long relegated as 'starters.' Why can’t dinner be a union of crispy lemony chickpeas and creamy, dilly white beans alongside charred radicchio with farro and burrata? Now it can. With each bright, textured, vegetable-loaded bite more irresistible than the last, dinner has never been so delicious." — Alexandra Stafford, author of Bread Toast Crumbs "Snacks for Dinner perfectly captures the vibes of my favorite kind of dinner party: impromptu yet deeply thoughtful, fancy-feeling but not fussy, with vegetables at the center. With delightfully clever recipes and his warm, confident guidance, Lukas shows us how to turn something as humble as dip and crackers into a memorable meal that’s worth sharing." — Christina Chaey, senior food editor, Bon Appétit “Snacks for Dinner is a joyful invitation to make your meals simpler, fresher, and SO much more fun! Whether you want to spice up a weeknight dinner or assemble a stunning special occasion spread, Lukas’s thoughtful writing and creative recipes will give you the skills, confidence, and inspiration you need.” — Jeanine Donofrio, author of The Love & Lemons Cookbook “The snacking game gets a definite upgrade in this winning collection.” — Publishers Weekly "Personal stories, suggested pairings, and menu tips make this ideal for those who enjoy hosting gatherings or dream of eating whole meals of delicious snacks." — Booklist

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Book SynopsisMiles Irving has been seeking out and selling foraged produce for over 10 years. Among the top British restauranteurs who sell the fruit, vegetables and herbs Miles delivers to their doors are Jamie Oliver, Richard Corrigan, Mark Hix, Sam and Sam Clark. Miles lives near Canterbury and has his own company, Forager.Trade ReviewNature lovers and foodies alike will be overjoyed by this. Combining recipes and folklore, it's a great book for our time. * The Independent On Sunday *The definitive guide to foraging in the UK. * Wall Street Journal *A unique and authentic guide, assiduously researched, packed with information and enlivened with anecdotes. * Country Kitchen *The most up-to-date book on wild plants of Britain. Irving has produced a book that rivals Mabey’s Food For Free and personally I feel it surpasses it... I would rate The Forager Handbook as one of the best [of its kind] in publication. * eatweeds.co.uk *

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Book SynopsisTrade ReviewCrowd-pleasing recipe ideas for vegan family-friendly food * Vegetarian Living *This is a great choice for anyone venturing into the plant-based world * Healthy Food Guide *We love the versatility of this recipe book and the beautiful photography throughout. * The Green Parent *

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