Cookery / food by ingredient: fruit and vegetables Books

Book SynopsisA BBC Radio 4's The Food Programme Book of the Year 2023'With recipes this good you'll wonder why you didn't embrace the bean craze sooner...' - Thomasina Miers'I love having beans as a base to make a hearty delicious dinner.' - Melissa HemsleyGet ready to become bean obsessed! Beans have had it tough, but they've finally had the makeover they deserve. No longer confined to the back of the cupboard, and now celebrated by foodies, these protein-rich, sumptuous and satisfying marvels offer versatility, texture and heartiness.With contributions from the Bold Bean team as well as Anna Jones, Hugh Fearnley-Whittingstall and the team at Mob among others, these are enticing, exciting recipes uncompromising in their deliciousness.Bold Beans contains over 90 recipes divided into the following chapters: Speedy BeansBean Snacks and Share PlatesBrothy BeansBean BowlsHearty SaladsBean Feasts

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Book SynopsisOver 125 vegetarian ways to savor the MediterraneanMediterranean mealtime is an event, accompanied by close family and friends, where Western wellness worries are simply managed through healthy eating and living. And while it is a culture filled with fresh, farm-to-table ingredients, many Mediterranean cookbooks? meat-centric meals leave users seeking vegetarian recipe conversions. Let The Vegetarian Mediterranean Cookbook be your guide to delectable, all-vegetarian recipes passed down from the countries surrounding the Mediterranean Sea?from Spain to Syria.Whole, simple ingredients and timeless recipes are the effortless secret to the healthy Mediterranean standard of living. From recipes like Moroccan-Style Vegetable and Olive Tagine to Fresh Sauce Pasta, along with standard staples like Hummus and Basil Pesto, The Vegetarian Mediterranean Cookbook brings the region?s famous freshness and flavors into your home.This Mediterranean cookbook includes: Authentically Mediterranean?Learn the meticulous vegetarian take on cooking philosophies of the region like infusing oils and a focus on texture. Live globally, shop locally?This Mediterranean cookbook is filled with recipes sourced at local supermarkets, proving virtually all vegetarian ingredients are easily accessible. Tips and tricks?Bursting with simple shortcuts and ideas to make cooking easier, get the most out of your ingredients, and enhance flavor with this Mediterranean cookbook. The Vegetarian Mediterranean Cookbook will take you on a culinary expedition of a wide variety of cultures with distinct cuisines.

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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 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 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 SynopsisDiscover the Ultimate Vegan CookbookIndulge in the flavorful world of Addicted to Vegan, one of the best plant-based cookbooks, and unlock a new level of culinary creativity while embracing a nourishing and sustainable lifestyle.Embark on a culinary adventure. Whether you're a seasoned chef or a beginner, this is the best plant-based cookbook for easy meals to make at home that satisfy your taste buds and nourish your body. Full of hearty meals and delectable vegan treats, Addicted to Vegan is a must-have for families seeking wholesome, plant based recipes to delight and inspire.Unlock the secrets of plant-based cooking. With an enticing array of plant-based recipes, create delicious meals and embrace sustainability. From comforting soups to satisfying entrees, Addicted to Vegan showcases the versatility of plant-based ingredients. It is a valuable resource for anyone interested in vegan cuisine. In this vegan cookbook, find: Easy meals to make at home that are both delicious and nourishing Delectable, vibrant vegan treats and convenient options for everyday cooking Diverse vegetable recipes that tantalize taste buds and flaunt the versatility of plant-based ingredients If you enjoy best selling cookbooks for beginner vegans like The Complete Plant-Based Cookbook, The Korean Vegan Cookbook, or Simple and Delicious Vegan, you’ll love Addicted to Vegan.

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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 SynopsisDoctor Bowl includes easy, nutritious recipes that are nourishing and delicious. The dishes are super simple, with short and budget-friendly ingredients lists and cooking times of less than 30 minutes (with just a little prep!). And most importantly, all are effortlessly tasty. All of the recipes are vegetarian and any that suit vegan, dairy-free or gluten-free diets are clearly signposted. There are also tips for quick cheats, as well as storage and freezing instructions.Chapters are broken into the types of bowls, dependent on time of day, season and mood: Quick Breakfasts / Weekend Brunch / Summer Salads / Winter Warmers / Snacks & Energy Boosters / Indulgent Puddings.Everyone should eat well, no matter their budget or time constraints and Doctor Bowl ensures that every delicious meal is easy, cheap, quick and nourishing.

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Book SynopsisFlavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works. The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you. With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.Trade ReviewThis is, quite simply, brilliant ... the way Yotam Ottolenghi and co-author Ixta Belfrage confound your expectations make this my favouriteOttolenghi book yet. -- Diana Henry * The Telegraph *As ever the recipes hit the mark, simple, low-effort dishes that pack real punch. Ottolenghi fans will know the kind of palate-dancing flavours to expect. * The Times *Dead easy to prepare, gorgeous to look at, and a triumph of texture and taste. * Evening Standard *Ottolenghi is a culinary magician, transforming everyday vegetables, grains and pulses into exotic dishes. * Daily Mail *

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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 Synopsis"This book is joyful, playful, delicious, and guess what? It will also change your life. I invite you to follow Jessica into the vast green wilderness." - Lena DunhamWellness advocate and podcaster Jessica Murnane is the friend you never knew you had. And she's here to help you make a change you never thought was possible.In One Part Plant, Jessica has a friendly request: that you eat just one plant-based meal each day. There's no crazy diet plan with an anxiety-inducing list of forbidden foods. Or pages filled with unattainable goals based on an eating philosophy that leaves you feeling hungry and deprived. Instead, Jessica offers you the tools to easily and deliciously make plants the star of your plate - no matter how much junk food occupies it now.Jessica knows what it's like to have less than healthy eating habits. Just a few short years ago, her diet was mostly comprised of cheese-based ready-meals. But when her endometriosis - a chronic and painful condition - left her depressed and desperate for help, she took the advice of a friend and radically overhauled her diet. Within months, her life dramatically changed - her pain started to fade and she she felt like herself again. With a unique style and playful tone, Jessica shares what she's learned on her way to healing her body through food. She keeps it simple and, most importantly, delicious - with a hundred allergy-friendly recipes like Creamy Mushroom Lasagna, Easy Vegetable Curry Bowls, Triple Berry Skillet Cobbler, and Chocolate Chunk Cookies. Featuring her top ten pantry basics, practical advice, and colorful bold photography and a foreword by Girls star Lena Dunham, One Part Plant is an inspiring and educational guide to eating real and feeling your best.Trade ReviewThis book is joyful, playful, delicious, and guess what? It will also change your life. I invite you to follow Jessica into the vast green wilderness -- Lena DunhamTable of ContentsSection - i: Letter to the Reader Introduction - ii: Introduction Chapter - 1: Getting Down With OPP Chapter - 2: Pantry Essentials Chapter - 3: FAQs Chapter - 4: Morning Chapter - 5: Dips + Sides + Spreads Chapter - 6: Soups + Salads Chapter - 7: Mains Chapter - 8: Desserts Chapter - 9: Snacks + Sips Section - iii: Resources Acknowledgements - iv: Acknowledgements Index - v: Index

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Book SynopsisDINNER, SORTED. Take a tin of tomatoes and you have the start of a tasty, easy meal. Tinned tomatoes are endlessly versatile and super budget-friendly. With a handful of other ingredients, many of which you'll already have in your cupboards or which can easily be picked up on your way home, you can whip up recipes such as prawn and coconut curry, chicken and chorizo pie, halloumi and Mediterranean vegetable traybake, tuna pasta bake, three types of chilli and of course lots of pasta sauces. Pick a chapter to suit you - Storecupboard Saviours; Pasta Sauces; One-Pot Wonders; Family Feasts; Midweek Marvels; Snacks, Sides and Sauces - and select a recipe according to your dietary requirements, time constraints or batch-cooking needs. This will soon become the most-used cookbook in your kitchen!

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Book SynopsisA citrus lover’s gift book, with fail-safe favourites and tangy twists on classic citrus dishes.The Little Citrus Cookbook offers 40 recipes for everything from fresh summer salads to Mediterranean-inflected meat dishes, to the perfect lemon drizzle cake. Whether you’re looking for zingy new ways to use up lemons, limes and oranges, or to discover the sweet, sour, bitter and umami-enhancing flavours of yuzu, bergamot and pomelo, there’s something here for everyone. Straightforward and easy to follow, Catherine Phipps’ recipes work perfectly every time – these gorgeous recipes are sure to become classics in your collection.

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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 Synopsis SHORTLISTED in the DEBUT FOOD BOOK category at 2022’s Fortnum and Mason Food and Drink Awards. This book is about the most valuable substance in your diet. A substance that dramatically improves your heart health, reduces inflammation and strengthens your immune system. A treasure that is hiding in plain sight – fibre. Fibre is often considered boring, even invisible, yet it’s more powerful than most life-saving drugs. The various dieting fads purporting to prolong life or reduce weight, pale in the face of what adding fibre to your diet can achieve. And its real power for improving society’s health lies in its affordability. Adding more fibre to your diet can add years of good health on to your life. Who wouldn't want that? Why is fibre hiding in plain sight? Where do I find it? How much is enough? Is it the same as roughage? Doesn’t it give me gas? Fibre for Life provides these answers and many more – inspiring you to shift your food intake to types of foods that are better for you, the environment, and the whole health of the planet. Chapters include:Hiding in Plain Sight – How fibre has been quietly driving human longevity. Fibre-to-sugar ratio is key.The Fibre Conspiracy – Why is fibre so often ignored when it comes to improving human health?Why Fibre is So Amazing – What is this miracle drug and where do we get it from?Understanding Your Gut – How exactly does fibre creates a healthy gut, fights disease, and prolongs life?The Fibre Fix – What you need to eat and the “anti-diet plan”.Let’s Get Cooking – Adding fibre without changing your lifestyle: simple recipes and a basic menu plan.Beyond Fibre – The magical trinity: fibre, physical activity and fun.

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Book SynopsisWhether you're just starting your very first garden, or you've been gardening for years, you might as well incorporate what you grow into your daily meals! Part vegetable gardening book and part healthy eating book, this is a practical and accessible guide that will show you how to grow a lush home garden, as well as how to preserve, can, and cook easy, healthy recipes from the vegetables you've cultivated all year round! No big gardening space or gardening experience is needed. Featuring expert guidance on the basics of vegetable gardening, as well as how to freeze, can, dehydrate, ferment, and dry many popular fruits and vegetables. The book also includes over 100 recipes that include vegan, vegetarian, heart-healthy, and keto/low-carb options. From canning recipes to appetizers, main dishes, and big salads organized by season for year-round consumption, this complete guide has everything you need to know to cultivate, can, and serve fresh, healthy foods from home.

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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 SynopsisTable of Contents SUSTAINABLE FOOD XX Interpreting sustainable XX Our food philosophy XX Understanding logos & farming terms XX Sourcing ingredients XX Shopping habits CREATING A SUSTAINABLE KITCHEN XX Kitchen ergonomics XX Gathering kitchenwares XX Storage XX Energy & water use XX Growing a kitchen garden COOKING FOUNDATIONS XX Sprouting, krauting & preserving XX Tops, tails, stems & skins XX Cooking vegetables XX Salt RECIPES XX Plant-based XX Vaguean XX Omnivore XX Sauces & sides THE CLEAN DOWN XX Eco cleaning products XX Kitchen cleaning aids XX Managing waste BEYOND THE BOOK XX Community XX Suppliers XX Getting involved in sustainable food XX About us & thank yous

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

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Book SynopsisDavid and Stephen Flynn, a.k.a the Happy Pear twins, are back with their simplest cookbook yet!The perfect collection for vegans, vegetarians, or anyone looking to eat more plant-based recipes - ''This book is awesome'' Chris EvansAUBERGINE - BEETROOT - BROCCOLI - CABBAGE - CARROT - CAULIFLOWER - COURGETTE - LEEK - MUSHROOMS - POTATOESTen vegetables, ten ways, The Veg Box makes cooking veg easier and tastier than ever before! This vibrant book is packed with over 100 new recipes that use just ten ingredients or less and showcase the delicious and diverse ways you can enjoy each vegetable.Take carrots for example. Learn how to transform this simple produce into:Carrot and Sesame BurgersRoasted Carrot TagineChewy Flapjacks with Carrot and PistachioOr how about courgettes? Watch them become:Easy One-Pan Courgette PizzaCourgette Crepes with Spinach and RicottaCourgette and Lemon Loaf Cake with a Lemon Curd Building tips on eating more sustainably into family-friendly meals, quick weeknight dinners and sweet treats, this is healthy eating for our planet, our bodies and our tastebuds.''Proper good food, less waste and very simple, delicious plant-based recipes'' Joe Wicks''Super practical and full of great recipes for eating more plants and reducing food waste'' Fearne Cotton ''The lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg'' BOSH!''A delicious celebration of plants and all that they have to offer'' Megan Rossi ''Their recipes are fantastic and you will love this book'' Dr Rupy Aujla ''Delicious, sustainable meals everyone will enjoy'' Dr Gemma NewmanTrade ReviewProper good food, less waste and very simple, delicious plant-based recipes * Joe Wicks *Super practical and full of great recipes for eating more plants and reducing food waste * Fearne Cotton *Their recipes are fantastic and you will love this book * Dr Rupy Aujla *The lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg * BOSH! *Delicious, sustainable meals everyone will enjoy * Dr Gemma Newman *This book is awesome! * Chris Evans *

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Book Synopsis‘A richly researched food history, gentle memoir and left-field recipe book.’ i newspaper ‘A dazzling, thorny new essay collection.’ Samin Nosrat, New York Times ‘A beautiful, fascinating read full of surprises – a real pleasure.’ Claudia Roden ‘Inventive and charming . . . profound and deeply felt.’ Buzzfeed Inspired by twenty-six fruits, essayist, poet and pie lady Kate Lebo expertly blends the culinary, medical and personal. 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 shifty odour – peaches, 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, 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 this work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (and recipes!) that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical. The entries are associative, often poetic, taking unexpected turns and giving sideways insights into life, relationships, self-care, modern medicine and more. What if the primary way you show love is to bake, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather’s Plum Jam? How can we rely on bodies as fragile as the fruits that nourish them? Lebo’s unquenchable curiosity leads us to intimate, sensuous, enlightening contemplations. The Book of Difficult Fruit is the very best of food writing: graceful, surprising and ecstatic. Includes black and white illustrations.Trade ReviewDarkly funny . . . ”Deeply researched” doesn’t begin to describe how far into ancient texts and their subtexts, obscure cookbooks and corners of the internet Lebo excavated to tell us the stories of these fruits. What she digs up for each is often fascinating, sometimes juicy, rarely dry . . . The ingredients, like words, get thoughtfully measured and weighed and mixed into something delicious and meaningful. * New York Times *A zingy blend of natural, culinary and personal history . . . A prickly, piquant delight. * Observer *[A] glorious mash-up of memoir, love note, and cookbook . . . Every sentence is as sensuous as the first bite into a cold, juicy plum. * Vulture *[A] richly researched food history, gentle memoir and left-field recipe book . . . It would be a shame if this book didn’t attract readers without an existing curiosity in the subject, because Lebo brings as generous an eye to its broader topics – relationships, reproductive health, illness and death – as she does her fruits and their histories and uses, their beauty and their terror. * i newspaper *From aronia to zucchini, The Book of Difficult Fruit takes readers on a journey across medicinal, aromatic, historical, cosmetic, culinary, and cultural borders. -- 'Electric Lit’s Favorite Nonfiction Books of 2021' * Electric Lit *Weaving botanical and medicinal histories, relationships between people and land, and the idea of nourishment, this book (which includes recipes) is inventive and charming, but it’s also profound and deeply felt. The connection between food and land is never forgotten, and the writing is superb. * BuzzFeed *Essayist, poet, and cookbook author Lebo undertakes an intriguing creative exercise in this wonder-filled book. Lovers of food and nature writing will appreciate Lebo's rangy, researched ode to wildness. * Booklist *Kate Lebo has written a thorny and twisty memoir disguised as a compendium of problematic fruits (and grains, and stems, and seeds). She doesn't so much describe as confront her subjects: their poisonous pits, their treacherous thorns, their offensive odors and invasive roots. But her buckets of foraged berries, her tart jams, and her bright and potent cordials live in the real world alongside troubled families, rampant wildfires, and the prickly terror of a newfound tumor. Kate Lebo is the best kind of poet-naturalist: her writing is savage and lyrical and scientific all at once. The Book of Difficult Fruit is feral and fierce -- and I never thought I'd say that about a book on fruit. -- Amy Stewart, author of The Drunken Botanist'Intriguing and beautiful . . . insightful and funny . . . Science and folklore co-exist comfortably together, with neither looking down on the other. -- Suzanne O'Sullivan, author of It's All In Your HeadWith rich, puckery prose, Kate Lebo takes us on an engaging journey into her culinary world and offers surprisingly complex stories of neglected fruits that need a little more coaxing than your average blueberry. Here, too, are uncommon recipes for treats like faceclock coffee, gooseberry cheese, juniper bitters, and thimbleberry kvass. And Lebo even generously includes the osage orange. Its best use—ha! Read it and find out. -- Erik LarsonA gorgeous mixture of food writing, recipes and personal essay which innovates with form in the best way. -- Rebecca Tamás, author of Witch and Strangers[A] dazzling, thorny new essay collection * Samin Nosrat, New York Times *A beautiful, fascinating read full of surprises – a real pleasure. -- Claudia RodenI loved this sage and sensuous book, and was enraptured by its curious tour through a wunderkammer of plants, history, and personal narrative. Kate Lebo is a warm and erudite guide and her essays are ripe with illumination, enchantment, and a dash of the haunted. -- Melissa Febos, author of GirlhoodUnusual and piquant, this off-kilter collection will hit the spot with readers hungry for something a little different. * Publishers Weekly, starred review *

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

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Book SynopsisA beautifully repackaged edition of Sarah Raven's Garden Cookbook – a modern classic celebrating fresh ideas, inspiration and deliciously simple recipes for eating seasonally. Taking us through the year in six seasonal chunks of two months each, Sarah Raven highlights the best vegetables, fruit and herbs grown in the UK. For each one, there are hosts of simple yet inspiring recipes - over 450 in all - ranging from Warm broad bean salad to Green mayonnaise; Spinach and Gruyère tart to Mint and pea tip risotto; Sweet potato gratin to Celeriac soufflé; and Basil ice cream to Damson and almond pudding. Sarah Raven's Garden Cookbook offers a practical, colourful and delicious repertoire of ideas that put vegetables, herbs and fruit at the centre of every meal, all year round.Trade ReviewSarah's recipes are friendly, practical, inspiring and often ingeniously simple. This brilliant and timely book puts fresh, seasonal, local fruit and veg back where they belong: right at the heart of every good cook's kitchen * Hugh Fearnley Whittingstall *How could anyone not want to grow and cook their own food after reading this book? Sarah's enthusiasm, wisdom and encouragement shine through on every page * Nigel Slater *Sarah is a superb cook and a truly fine gardener. Every page of this wonderful book is rich with authenticity and experience and a celebration of the best that a garden can produce. it is an inspiration * Monty Don *This is a unique book for both gardeners and cooks, combining Sarah’s passion for growing herbs, salads and vegetables with a wide variety of delicious seasonal recipes * Rose Gray *

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

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Book 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 SynopsisAnnie Rigg’s fuss-free cooking is all about maximizing flavours and creating healthy meals that are packed with protein and proudly plant-based. Her tempting dishes take inspiration from all over the globe, and are perfect for anyone wanting great food, whether dining solo or catering for a crowd. Mains include curries, stews, Insta-friendly sushi sandwiches and tasty tacos; Quick Suppers take you from speedy courgette spaghetti with pea ‘pesto’ to Singapore noodles and dhal; inventive Salads include black rice with chargrilled sweet potatoes, Brussels sprout slaw and freekeh tabbouleh; Sides and Seasonings include moreish shoestring potatoes with chat masala, braised Little Gems and plenty of dips and sprinkles; Soups and Light Bites range from classic pumpkin soup to ingenious spring onion pancakes and quick potstickers; and finally, magnificent Feasts include jackfruit bao buns for a party and a traditional pastry-topped pie. Chapters:QUICK SUPPERSMAINSFEASTSSOUPS & LIGHT BITESSALADSSIDES & SEASONINGS 'I’ve worked with Annie many times over the years and this beautiful cookbook does not disappoint. It’s jam-packed with exciting and delicious recipes, tips and ideas that will have you racing into the kitchen.' Rachel AllenTrade ReviewPraise for Eat More Veg: ‘Irresistible vegetarian and vegan dishes, maximising the impact and flavour of plant-based ingredients in ways that are fresh and enticing.’ – Aldo Zilli, Daily Express ‘Perfect for cooks looking for new vegetarian and vegan ideas.’ – Sainsbury’s Magazine ‘Annie Rigg’s cookbooks are always good and this one continues the theme … high quality photographs make trying them all very tempting.’ – Choice magazine

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Book SynopsisPreserved: Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. This is the second of six short books devoted to all aspects of food preservation. Recipes for pickled cherry and rose jam, citrus peel powders, and pomegranate molasses will give new life to seasonal bounty and add dimension to your everyday cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

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Book SynopsisOrchards are one of the oldest and most beautiful types of garden. Forget large commercial orchards and, instead, think of sitting in the gentle shade of a graceful tree and eating a perfect piece of fruit. You do not need a lot of space to achieve this; you don't even need much skill. Just a desire for really good fruit and a love of beautiful gardens and trees. Whether you fantasise about having a whole orchard, just a cherry tree in a pot, or even the perfect apple pie, Orchard provides all the information, inspiration and encouragement you need. From versatile apples, popular pears, beautiful cherries and cultivated plums to rare quinces, ancient medlars and wise mulberries, Orchard caters for the fruit farmer, amateur cook and natural historian. As well as sharing essential cultivation advice and delicious recipes, this comprehensive guide also explores the rich traditions of fruit growing alongside the charming histories of your favourite fruits. Whether you have a tiny balcony or a huge field, it’s never been easier to grow and cook orchard fruits.Trade Review'This lyrical work [presents] a wealth of material and exactly the right mixture of historical detail, culinary direction and advice on growing the fruit trees themselves.' * The English Garden *'Whether you fantasise about having a whole orchard, a cherry tree in a pot, or the perfect apple pie, this guide provides all the information and inspiration you need.' * The Bookseller *

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Book SynopsisIn Orchard cook and writer James Rich explores the huge variety of food that can be found in the English countryside; whether that is in the ancient orchards and hedgerows abundant with ingredients or the humble veg patch or kitchen garden verdant with home-grown staples. Celebrating fruit, including pears, plums, cherries, strawberries, gooseberries, elderflower, blackberries as well and quinces, medlars and apples, James offers more than 60 delightful recipes – both sweet and savoury – that are inspired by some of the most famous and delicious home-grown produce from England’s ancient gardens. From Slow-Roasted Pulled Harissa Lamb with Apricot & Chilli Jam or Chicken and Cherry Tray Bake for a special occasion feast, to a simple Apple, Plum and Walnut Cobbler or Chocolate Cobnut Tart for a warming autumnal pudding, James draws inspiration from seasonal produce that will gently encourage you to explore and cook from your own kitchen gardens. With a focus on core fruits, vegetables and nuts that are grown in orchards and among hedgerows, but which are also easily accessible for people everywhere, as well as a note on foraging and the kitchen pantry, Orchard is a treasure trove of edible gems that you will return to cook from, time and time again. Trade ReviewA timeless cookbook that celebrates the beauty of seasonal food. * Countryside magazine *

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Book SynopsisWith over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I A cook and his vegetable patch, is the definitive guide to cooking with vegetables from the presenter of BBC One's Simple Cooking.''I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.''In his inimitable, unpretentious style Nigel Slater, the presenter of BBC One's Simple Cooking, elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crusheTrade Review'Slater applies his very evocative, sensual writing style to such topics as tomato varieties – which ones he likes and why – with impressive verve…it's an inspiring read; we are left feeling if he can do it, so could we.' Guy Dimond, Time Out, Book of the Week 'Slater's writing, always a bit exquisite, has here been burnished a stage further into prose poetry…it is nothing less than a combined spiritual testament and devotional manual: a guide to the way of St Nigel…he's genuinely original…Nothing here is second-hand, let alone insincere. And that makes Tender a book to treasure, to read and re-read, as well as to cook from…it really is that rarity, a companion for life.' David Sexton, Evening Standard 'A fine collection of honest, interesting, life-sustaining recipes that beg the reader to pick up a vegetable knife and start chopping.' Daily Telegraph 'Suffused with genuine passion and the author's natural enthusiasm for veg, growing it and cooking it…It is a timely guide as recession has sent us all back to the land, with allotment waiting lists stretching out for years.' Sunday Telegraph 'The don of them all.' Daily Mail 'This is one to treasure, beautifully written, informative and inspiring in equal measure.' Fuschia Dunlop, FT, Books of the Year 'Gorgeous recipes.' Ben Wilson, Sunday Times, Books of the Year 'A book so beautiful that you crave Slater's life and his garden.' Kate Colquhoun, Daily Telegraph, Books of the Year ‘Brilliant as always.’ Leslie Geddes Brown, Country Life Magazine, Books of the Year

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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 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 SynopsisWhy aren't we using vegetables in dessert? They are as sweet as many fruits, and offer amazing flavours, colours and shapes - and of course are packed with goodness as well. This baking book with a difference takes you into a new culinary universe but the results are as irresistibly tempting as you could wish for.Table of ContentsIntroduction Cakes Cheesecakes Little Cakes Tarts and Pies Cookies Nutritional notes Index

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Book Synopsis''Josh Katz cooks in technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.'' - Jay RaynerEating vegetables doesn''t need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish sweet and sour dressings. Taking inspiration from his travels, from London to North Africa and through to the Middle East, Josh''s flavour combinations are unusual and create memorable dishes that everyone will enjoy. And wit

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Book SynopsisWhile bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknowneven though they're delicious, nutritious, and easy to grow in northern climates.Caroline, Stéphanie, and Patricia Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance.Organized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including over forty recipes, some of which have been developed by renowned chefs.The Wang sisters complement the book's practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, memberTrade ReviewAsian Vegetables is a feast for anyone interested in learning more about food, culture, and history. Three generations, fifteen vegetables, forty recipes, and plenty of stories make for one extraordinarily informative book. * Literary Review of Canada *Asian Vegetables stands as a testament to the beauty and diversity of Asian cuisine. With its cultural richness, flavourful recipes, and practical approach, this cookbook is a must-have for anyone seeking to expand their culinary horizons. Whether you’re a seasoned chef or a home cook looking for inspiration, the Wang Sisters’ culinary expertise, paired with J.C. Sutcliffe’s thoughtful translation, makes this cookbook a delightful and informative addition to your kitchen shelf. * Canadian Cookbooks *Organized by vegetable, this cookbook offers practical advice for growing and cooking, and has beautiful imagery. * House & Home *

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

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Book SynopsisDelicious Magazine The 25 best cook books of 2022 River Cottage head chef Gelf Alderson shows us how to create truly knockout salads using simple, seasonal ingredients Gelf Alderson has spent years serving up original, veg-centric meals to delight the guests at River Cottage. His recipes redefine the idea of salad, as playful flavour pairings, clever techniques and vibrant dressings bring out the very best in seasonal produce. With all the delicious summer fruit and veg coming into season right now, you’ll be spoilt for choice with these tantalising recipes. Why not try: · Curried roots, pearled barley and parsley · Merguez roast squash, pears and chicory · Apple with toasted hazelnuts and lime · Leftover lamb, harissa and char-grilled peppers · Lentils with green herbs and lemon Divided into easy chapters like Quick, Hearty, Spicy and Lunchbox, these recipes use everyday ingredients, and give plenty of suggestions for seasonal swaps and delicious alternatives. With more than 80 recipes and countless more variations to be explored, Gelf demonstrates how, with a bit of creativity and flair, simple ingredients can be combined to make truly great salads.Trade Review‘The recipes and photography pulse with life, and you’ll be reinvigorated by punchy flavour combinations that reveal a tantalising new world of veg-centric deliciousness… Gelf redefines the very idea of ‘salad’ with dishes radiating an eat-me-now quality rarely associated with the word’ * Delicious Magazine *

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Book SynopsisJoin Lady Carnarvon as she opens the gates to Highclere Castle, the 'real Downton Abbey', and discover how the iconic British landmark celebrates and changes each season.This book reveals the treasures within Highclere Castle's land and estates: Georgian architecture, follies, secret gardens, the monks' garden, wildflower meadows and the woods of enchantment. Alongside history and anecdotes, this book also details sumptuous recipes for dishes inspired by local, seasonal produce, such as Heritage Tomato Tart, Highclere Baked Figs with Goats Cheese, and Honeyed Winter Vegetable Salad.Beautifully illustrated with full-colour photography, Seasons at Highclere is full of gastronomical delights, the stories of the treasures within Highclere Castle's grounds, untold secrets from the castle's archives and much more. This is the perfect gift or keepsake, and a book to be cherished for years to come.

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Book SynopsisMaster the basics and experiment with innovative flavor combinations in this definitive guide to fermentation.Whether you’re seeking the health benefits of fermented foods and drinks or just want to take advantage of seasonal produce all year long, this cookbook takes the stress out of fermentation. Mastering Fermentation features over 100 delicious recipes, including fermented fruits, veggies, jams, pickles, kimchi, krauts, kombucha, hot sauces, and more. There is something for everyone, from novices making their first brines to seasoned fermenters hunting for more advanced methods.Inside you’ll find: 100+ delicious, easy-to-follow fermentation recipes Everything you need to know about the science and building blocks of fermentation Necessary equipment and tools you’ll need to successfully ferment Essential food safety and preservation tips Expand your fermentation repertoire with a variety of bold flavors in Mastering Fermentation.

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Book SynopsisIntroduce more plants into every meal with over 65 quick, easy and exciting recipes. We all know that we need to eat more fruit and veg as part of a varied diet, but how many of us get stuck in a rut steaming broccoli or frying up some peppers for the same, old, boring meals? With Eat More Greens, learn how to incorporate fruit and vegetables into breakfast, lunch and dinner in new and exciting ways. Dishes include a Matcha Smoothie, Korean-inspired Kimchi Rice, Rocky Road and even Lamb Meatballs, proving healthy meals don’t have to be boring. Recipes are short on the page but go far when it comes to flavour profile and nutritional health, making a point of flagging how many plants are used in each (spoiler alert: every one of the 65 dishes contains at least four different, delicious greens). Featuring family favourites, one-pot suppers, tasty traybakes and super smoothies, Eat More Greens isn’t about turning you into a vegetarian, but just making sure that you eat enough plants to improve your overall health.

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Book SynopsisVeggie Bowls boasts more than 80 delicious recipes for healthy, veg-packed meals that can all be served up in a bowl. With a focus on how to layer up your bowl with an 'edible rainbow' you'll be sure to get a balanced, nutritious and most importantly, super tasty, meal every time. From flavourful grain bowls and superfood salads to Dhal with Roasted Vegetables and Miso & Tahini Ramen, there's a bowl recipe for every meal of the day. There are also basic recipes for different dressings and toppings like hummus and guacamole so you can add something special to whichever base recipe you have chosen. Lovers of sweet treats haven't been forgotten – there are mouthwatering recipes for Chocolate Chia pudding with Dark Berries, Blueberry, Almond and Coconut Bircher, and much more.

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

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