Cookery / food by ingredient: rice, grains, pulses, nuts and seeds Books

Book SynopsisThe ultimate book of mochi. Learn how to perfect the beloved Asian dessert at home with Mochi. This delicious, colourful book features 22 mochi recipes, from chocolate, passionfruit and sesame to lemon myrtle, matcha-coconut and red bean paste. With a comprehensive, step-by-step guide to making and shaping your own pillowy-soft mochi dough, easy-to-follow recipes for all the fillings imaginable, plus all the basics, this book will leave you never wanting store-bought mochi again!

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Book SynopsisClaudia Roden''s A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . .''Meticulously collected, compellingly assembled, lovingly told . . . Informative, delectable and incredibly useful'' YOTAM OTTOLENGHI''Roden''s great gift is to conjure up not just a cuisine but the culture from which it springs'' NIGELLA LAWSON_______When it first published, Claudia Roden''s bestselling classic Book of Middle Eastern Food revolutionised Western attitudes to the cuisines of the Middle East.Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook''s tour of the Middle East, including Syria, Lebanon, Egypt, Turkey, Greece and Morocco. Inside there''s a delicious array of dishes to enjoy, including . . . Hot StuffeTrade ReviewClaudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ... -- Simon SchamaClaudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures * Observer *Roden's great gift is to conjure up not just a cuisine but the culture from which it springs -- Nigella LawsonBeyond the evocative stories and buoyant style ... there is always information ... meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful -- Yotam Ottolenghi

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Book SynopsisTrue to the 'positive eating, positive living' ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal, this unique collection means that the stylish Wagamama experience is now yours to take home.Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.

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Book SynopsisEvery parent''s dream - proper, nutritious recipes for the whole family that will get even the fussiest kids eating up. With delicious recipes and mouth-watering photography, this cookbook from popular blogger and Guardian columnist will revolutionise family supper times...''One of the best family cookbooks I''ve seen in years'' -- Diana Henry''The best family cookbook EVER'' -- ***** Reader review''My new favourite cookbook for sure'' -- ***** Reader review''Really love this book - it''s on heavy rotation in my kitchen'' -- ***** Reader review''Awesome'' -- ***** Reader review''Good for the soul and for the stomach'' -- ***** Reader review''A real winner'' -- ***** Reader review****************************************************************************************************Faced with the daily challenge of what to cook for her three youngTrade ReviewOne of the best family cookbooks I've seen in years. -- Diana Henry * Diana Henry *

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Book SynopsisThe founder and head chef of Field Roast, the nation's premier grain meat company, share 100 recipes for making whole food, plant-based meats, as well as an array of recipes using those basics.

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Book Synopsis93 cool and creative crowd-pleasing projects that begin with just butter, marshmallows, and crispy rice. From individual apples to a graphic zebra large enough for a party, here are 93 ridiculously fun no-bake rice treats. Just mix, shape (with help of 75 printable templates), decorate, and done! From donuts to dinosaurs—and a robot to a football stadium (to steal the show at your annual Super Bowl party)—these are easy, unique treats for birthdays, holidays, school events, and any other day that calls for dessert.  Trade Review"…will not leave you staring listlessly at your “Joy of Cooking” amid the holiday baking flurry." – Cree LeFavour, New York Times Book Review "Genius." – Refinery29 "Millennial favorite." – Huffington Post "I was reminded...of just how much fun playing with one's food can be." – Book Riot "A great pick for libraries with a wide range of cookbook resources, this would also make an eye-catching addition to a DIY display or collection." – School Library Journal'"I promise this title will delight your children, your inner child, and your sweet tooth." – Geek Dad

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Book SynopsisNuts and seeds are vitamin and mineral powerhouses, offering many health benefits, including keeping your heart healthy, supporting your immune system and keeping your brain in tip-top condition. In The Goodness of Nuts & Seeds, Natalie Seldon uses these versatile nuggets of nutrition to conjure up all kinds of culinary magic.

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Book SynopsisThe Complete Guide to Seed and Nut Oils is a full-color, illustrated guide to growing, foraging, and pressing over 40 nut and seed crops to produce high-quality oils for culinary and other uses. Coverage includes growing, harvesting, processing, pressing methods and equipment, storage, and use.Trade Review"This beautifully illustrated book gives us the knowledge and inspiration to step off the train of corporate mass production and to explore a world of rich flavors and colorful oils. Cohen encourages readers to embrace a deeper and healthier, slow approach to living." —Anna Mulè, executive director, Slow Food USA "Bevin Cohen takes us on an incredible journey with his easy, authoritative, and nurturing style. This book is a must for anyone interested in food as well as folks interested in self-reliance. Homesteaders, specialty crop farmers, gardeners, chefs, seed-to-table enthusiasts, and curious humans, would all be enriched by a copy of this book held close." —Hank Will, editor at large, Mother Earth News magazine "A must-have for anyone who wants to be self-reliant with their food production, as well as foodies who just love knowing how food is produced." —Deborah Niemann, author, Homegrown and Handmade "Bevin walks you through homemade oil production from seed to press to pantry in this delightfully informative and accessible book." —Elizabeth Hoover, Associate Professor, Environmental Science, Policy, and Management, UC Berkeley "I am standing in the front row cheering for this amazing book. Cohen understands the facade of modern agriculture, which is really a crisis of agriculture not yet visible in the grocery. This is a deeply important book, a toolkit, a plea, a template. Add it to your library of books that will save us." —Janisse Ray, author, The Seed Underground: A Growing Revolution to Save Food "Invaluable to anyone wishing to process their own seed and nut oils. It is definitely the most complete guide that I have seen! Bevin's detailed explanations and precise instructions are easy enough for anyone to follow." —Jere Gettle, founder, Baker Creek Heirloom Seed Company "Homesteaders and producers alike recognize that freshly grown and processed foods, by our own means, have the best flavor and nutritional value. Bevin Cohen unlocks the mysteries of nut oils, one of the last frontiers for DIYers, and empowers the reader with his passion and knowledge to tackle fresh pressed oils." —Julia Shanks, co-author, The Farmers Market Cookbook, author, The Farmer's OfficeTable of ContentsPreface Section 1: Oil Extraction: A Brief History Section 2: Small Scale Production: A How-To Guide Section 3: Seeds and Nuts: The Oilseed Crops Almond Brassica Flax Grapeseed Hazelnut Hempseed Hickory Nigella Peanut Poppy Pumpkin Safflower Sesame Sunflower Walnut Avocado Coconut Olive Section 4: Additional Seeds and Nuts for Consideration Amaranth Apricot Argan Beechnut Black Currant Borage Brazil Nut Butternut Squash Carrot Cashew Coriander Corn Cottonseed Gourd Grapefruit Jojoba Kenaf Macadamia Mongongo Neem Okra Palm Pine Nut Pistachio Pomegranate Rice Bran Soybean Watermelon Section 5: In Conclusion: Beyond the Press Index About the Author About New Society Publishers

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Book SynopsisMake your favourite Indian takeaway dishes at homeKenny McGovern''s obsession with recreating takeaway and fast food dishes over the years has led him to the belief that Indian cooking is perhaps the greatest example that variety really is the spice of life.The different herbs and spices used in Indian dishes creates a vast range and depth of flavour, from spicy, sweet, savoury and sour curry sauces to fragrant and aromatic sides. In this book you will find delicious examples of traditional Indian cooking and street-food style dishes alongside popular recipes honed and developed largely in the UK, as well as the fusion food offered in many Indian restaurants today.Inside you will find restaurant classics like pakoras, bhajis, Dansak and Tikka Masala; classic dishes such as Sharabi and Tarka Dal; as well as street food favourites including Disco Fry Egg, Akoora and Aloo Subzi.

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Book SynopsisWINNER OF THE GUILD OF FOOD WRITERS INVESTIGATIVE FOOD WORK AWARD 2024JAMES BEARD FOUNDATION BOOK AWARDS NOMINEE 2024SHORTLISTED FOR SCOTLAND''S NATIONAL BOOK AWARDS 2023A TIMES ENVIRONMENT BOOK OF THE YEAR 2023This is fantastic' THE TIMESDeeply relatable' SPECTATORRigorous, incisive, warm and brave' LUCY JONESEssential reading for anyone that eats' JAKE FIENNESUniversally urgent. Everyone should read it.' CAROLINE EDEN-The food stories behind your favourite fruits and vegetables.Have you ever wondered who picked your Fairtrade banana or how far your green beans travelled to reach your plate?We are all part of a complex food system. Trying to make sense of it, environmental journalist Louise Gray tracks the stories of our five-a-day, from farm to fruit bowl, and discovers the impact that growing fruits and vegetables has on the planet. Visiting farms, inTrade ReviewA portrait of a food system that has become miraculously proficient at giving us cheap produce whenever we want it but at the expense of so much else. -- Ben Cooke * The Times *From farmers regenerating their soil and scientists battling a banana pandemic, this is essential reading for anyone interested in the global impacts of what we eat. -- PD Smith * The Guardian *In a global food network, there are no black and white answers ... In the meantime, here are some food stories to munch over. -- Boudicca Fox-Leonard * The Sunday Telegraph *Packed with insight, impeccably researched, and skilfully narrated, this book is attuned to the contradictions and possibilities of the contemporary diet and ripe with appreciation for the visceral importance of plants. -- Rob Percival, author of The Meat Paradox and Head of Food Policy, Soil AssociationEngaging stories and lively sanity for veg-forward eating in our complicated times. -- Hattie Ellis, author of What to Eat?: 10 Chewy Questions About Food[Explores] the nuances and complexities in a deeply relatable way. * The Spectator *Essential reading for anyone that eats, Avocado Anxiety takes you on a journey through food and its impact on our planet. Brilliant, just brilliant! -- Jake Fiennes, author of Land Healer: How Farming Can Save Britain’s Countryside and Head of Conservation, Holkham EstateIn a quietly confident manner, Avocado Anxiety makes you think for yourself on matters that can only be described as universally urgent. Everyone should read it.’ -- Caroline Eden, author of Black Sea, Red Sands and SamarkandA fascinating book full of surprising facts that will force you to reconsider everything you thought you knew about fruit and vegetables. Truly, this is food for thought. -- Cal Flyn, author of Islands of AbandonmentFascinating and informative. * Delicious *How what we eat every day has an impact on us and on the world, and the ways in which we can eat better ethically and gastronomically. * BBC Radio 4 Start the Week *By turns fascinating, moving and funny, Louise Gray gives readers the knowledge they need to make more informed choices about what to eat. -- Emily Beament, author of 12 Small Acts to Save Our World and Environment Correspondent, Press AssociationGray makes an overwhelming topic digestible. … Avocado Anxiety encourages understanding the science behind one’s food and demonstrates the global impact of every meal. * Foreword Reviews *Gray, a journalist who specializes in food and environmental issues, is not afraid to get her hands dirty… With comprehensive research and intelligent, fair-minded writing, this is an informative, optimistic read. * Kirkus Reviews *Each of the stories is an engaging essay written with punch and flair … an intriguing read. * Read, Listen, Watch *Fascinating … Gray helps us to work out what’s worth worrying about and what’s not. -- Ben Cooke * The Times *Table of ContentsPrologue - Roots Chapter 1 - Old Beans Why plant protein will save the planet Chapter 2 - Bananageddon Why you should eat Fairtrade bananas Chapter 3 - The Valuable Esculent Why we should look after the soil Chapter 4 - Miciri Why food miles are not that bad Chapter 5 - Humblebees Why bees are important on farms Chapter 6 - Nightingale Farm Why birds are important on farms Chapter 7 - The Taste of Summer Why seasons are not that important Chapter 8 - The Space Zucchini Why gardening is good for mental health Chapter 9 - Magic Berries Why foraging is magic Chapter 10 - The Orchard Why diversity matters Chapter 11 - Perfectly Imperfect Why we have to cut food waste Chapter 12 - Avocado Anxiety Why simply being anxious won’t solve the problem Epilogue - Roots

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Book SynopsisNow in Spanish, the New York Times bestselling, IACP Award–winning cookbook that shows how to make tasty, easy, healthy food on the tightest of budgets.Bueno y Barato begins with the truth that kitchen skill, not budget, is the key to great food. From Spicy Pulled Pork to Chorizo and White Bean Ragu, Peanut Chicken and Broccoli with Coconut Rice to Creamy Zucchini Fettucine, the 152 recipes maximize every ingredient while teaching smart cooking skills. Plus there are tips on shopping, stocking the pantry, kitchen equipment, and more. In addition, for every copy of Bueno y Barato purchased, Workman Publishing donates a second copy to a person or family in need. Ahora en español, el best-seller del New York Times y el IACP-galardonado libro de recetas que demuestra cómo se puede preparar comidas ricas, fáciles y saludables para todos los que tengan un presupuesto ajustado. Bueno y Barato empieza con el hecho de que la clave para la buena comida no es el presupuesto sino la destreza. Empezando por la Carne de Cerdo Deshebrada en Adobo hasta el Ragú de Frijoles Blancos y Chorizo, el Pollo en Salsa de Cacahuate con Brócoli y Arroz con Coco y el Cremoso Fettuccine con Calabacitas, las 152 recetas aprovechan al máximo cada ingrediente y enseñan métodos de cocina económicos. Además contiene consejos para ir de compras, mantener una despensa bien surtida y acerca del equipo de cocina. Además, con cada ejemplar de Bueno y Barato que se compre, Workman Publishing le dará un ejemplar gratuito a una persona o familia necesitada.

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Book SynopsisOne of the Guardian's best food books of 2023 Winner of the André Simon Award One of OFM’s 50 Best Cookbooks of All Time The Rice Book became an instant classic when it was published thirty years ago, and to this day remains the definitive book on the subject. Rice is the staple food for more than half the world, and the creativity with which people approach this humble grain knows no bounds. From renowned food writer Sri Owen’s extensive travels and years of research come recipes for biryanis, risottos, pilafs and paellas from Indonesia, Thailand, Japan, Korea, Russia, Iran, Afghanistan, Spain, Italy, Brazil and beyond. In a gorgeous new livery, with a new foreword by Bee Wilson and an updated introduction on the nutrition, history and culture surrounding rice, more than 160 delicious, foolproof recipes (20 of them new) and beautiful illustrations and food photography throughout, this is an essential book for every kitchen and every cook.Trade Review‘Owen’s book demystifies rice, and how to cook it, in a host of delicious recipes’ * BBC Good Food magazine *The Rice Book, first published 30 years ago and reissued with a new foreword, is her masterpiece -- Rachel Roddy * Guardian *

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Book Synopsis‘There really is such a thing as THE best peanut butter.. and that's ManiLife. I am hooked on it.’ Yotam OttolenghiPeanut butter is good for so much more than toast - unleash the potential of your jar with these sweet and savoury, smooth and crunchy recipes from ManiLife.ManiLife's single-estate peanuts are sourced from Córdoba, Argentina, then roasted and blended in small batches for an award-winning flavour. They are the most awarded peanut butter brand, with 19 Great Taste Stars across their range.Find 75 new recipes for all occasions, from speedy Black Bean Peanut Butter Dal and a Samosa Sandwich to flashy Charred Broccoli Tikka Masala and Nutty Lamb Moussaka. You'll be covered for sweet treats too, with bangers such as Passion Fruit Meringue Roulade and PB Panna Cotta as well as simple sweets like Miso Caramel Peanut Brownies and Fluffernutter Cookies.ManiLife's mission is to make the best tasting product and to bring people together through inspiring them to use it in recipes, every day. They are absolutely a brand for food lovers - if you love food there is only one peanut butter.

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Book SynopsisNow you can enjoy gluten-free bread at home every day easily, affordably, and deliciously. The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment. Whether you're obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that "gluten-free" setting on your bread maker and when it's better to just avoid it.

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Book SynopsisNamed a Best Book of the Year and a Holiday Gift Pick by AmazonNamed a Best Cookbook the Year by Food52, Booklist, and Library Journal“A gift to readers . . . For McFadden, flavor comes first.”—Booklist, Top 10 Cookbooks of the Year James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.Trade Review“These are some of the most wholesome and wholly delicious things you can eat, period. . . . Each chapter [of Grains for Every Season] has cooking techniques and nutritional breakdowns that unlock the mysteries of the whole grain pantry, from barley to wheat berries. But the fact that they're great for you is secondary to how good they taste.” —GQ “Joshua McFadden and his co-author Martha Holmberg write with authority, clarity and passion; it’s impossible to read [Grains for Every Season] without wanting to rush into the kitchen. And you will be glad you did. . . . [McFadden’s] sense of flavour and the balance of textures is unerring; with him, you know dinner will always be a delight. His food is hearty and yet elegant, inventive but never tricksy.”—Nigella Lawson “The bigger your family, the greater the likelihood you'll need to accommodate a wide variety of diets. Hence one can't overestimate the value of a good plant-based cookbook. One of the year's most versatile is Grains for Every Season by Joshua McFadden and Martha Holmberg. Whether you've never quite figured out your way around farro or you just want more quinoa in your life, these whole grains can radically alter your definition of breakfast (Millet Morning Porridge), entrées (Meat Loaf with Barley and Mushrooms), breads (Spelt Buttermilk Biscuits), and sweets (Chocolate Rye Brownies with Cashew Swirl).”—NPR “McFadden’s modern and accessible approach to cooking brings a kinetic excitement to your kitchen. From quick weekday meals and breakfasts to more complex projects, the recipes ring clear with encouragement and allow for variety and spontaneity.”—Edible Los Angeles, The Season’s Most Delicious Reads “Easy and delicious.”—Closer Weekly “If you’re a vegetable lover, you probably bought the American chef Joshua McFadden’s bestselling Six Seasons (it’s one of the best vegetable books I own) so I’m glad to see this follow up on whole grains. The background information on each grain is excellent (though the book is not encyclopaedic, which is a plus). There’s plenty of advice, to—how to toast grains, sprout them and cook them by the absorption method. It’s the dishes, though, that will sway you.”—Diana Henry, Sunday Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn “Novel takes on recipes for every meal (including dessert) . . . This is a gift to readers, inviting them to buy a single bag of grain and experiment with its uses at different meals and in both cooking and baking. McFadden also offers clear and concise advice on how to store and prep these grains and information on their health benefits. But this isn’t a cookbook about healthy eating. For McFadden, flavor comes first.” —Booklist, STARRED REVIEW “Joshua McFadden gives new life to ancient—and contemporary—grains. From maple millet bread and barley burgers, to super-fudgy oat cake and “Cracker Jack”-seasoned caramel corn . . . Grains for Every Season changes the grain game!”—David Lebovitz, author, Drinking French and My Paris Kitchen “Whole grain lovers, rejoice! How lucky are we to explore the delicious world of whole grains with Joshua McFadden’s new cookbook. I recommend starting with Joshua’s grain-centric veggie burgers. After giving them a try, you won't make burgers any other way.”—Roxana Jullapat, baker and author, Mother Grains: Recipes for the Grain Revolution

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Book SynopsisWhole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook takes a fresh and creative perspective on the latest major cooking trend: whole grains. Liana Krissoff presents delicious recipes for modern everyday cooks and kitchens. With supermarket-friendly ingredients, simple directions, and a warm, accessible voice, Liana Krissoff shows us how easy, delicious, and exciting whole grain cooking can be, from breakfast to dessert, and all the meals and snacks in between.Praise for Whole Grains For a New Generation:“These days, plenty of folks have chosen to eat lighter and make whole grains and legumes a large part of their diets. Liana Krissoff . . . make[s] a convincing case for the change, showing how adding hearty and delicious grains will enhance any diet. But it’s not a strict vegetarian guide; many of the recipes do have meat—long-braised pork with grits and cilantro-chile-lime sauce, for instance. Don’t skip the introduction, a primer on the buying, storing, substituting and cooking of numerous grains.” —Detroit Metro Times“Whole Grains belongs in everyone’s kitchen.” —Buffalo Spree magazine

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Book SynopsisA pioneering history of the Carolina rice kitchenThe rice kitchen of Carolina was the result of myriad influences—Persian, Arab, French, English, and African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice obtainable.This engaging book is packed with fascinating historical details and speculations, as well as more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice since the book was first published.

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Book SynopsisBeans. Affordable, full of high-value protein, with a long-lasting shelf life, beans are versatile—equally delicious in stews or salads. And now we are learning to appreciate their worth as sustainability staples. Once pushed aside by Whole30 and Plant Paradox dieters, legumes have been rediscovered by home cooks everywhere. From common classics like black and pinto to heirloom beans like Appaloosa and Dapple Greys, The Mighty Bean, written by established cookbook author Judith Choate, provides a never-ending collection of recipes to showcase these plant-based powerhouses. Including vegetarian, vegan and meat-friendly recipes, The Mighty Bean inspires a new outlook on legumes. Enjoy them as appetisers such as a Spicy Bean Dip, savour nourishing mains like Ayocote Negro Chili and delight in desserts including Red Bean Cake. No matter what the dish or time of day, the flexibility of beans is undeniable and, with vibrant colour photography, irresistible.Trade Review"Choate has now written The Mighty Bean, a book packed with simple recipes to encourage more of us to love legumes." -- Emine Saner - The Guardian

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Book SynopsisBravo for tomatoes, beans and kale. But what’s next for the ardent home gardener? Wheats, including farro, spelt and kamut, are surprisingly easy and very rewarding backyard crops. They can be planted as early as the ground can be worked in spring and harvested mid-summer to make room for fall crops. These ancient food sources can be milled for flour, sprouted or eaten as whole grains to retain their natural amino acids, fibre, vitamins, omega-3 fatty acids and probiotics, among other benefits. In addition to wheat, there are also heirloom cultivars of barley and oats that offer an abundant way for gardeners to harvest fibre, protein and carbohydrates. Buckwheat makes an excellent grain substitute and attracts many beneficial insects. Seeds like soybeans, flax, amaranth, quinoa and Styrian pumpkin are very high in protein and there are many beautiful types that are easy to grow. Expert gardener Dan Jason provides gardening advice and recommends varieties that are adapted to Canadian conditions. Once the harvest is in, it’s time to celebrate with Michele Genest’s fifty vibrant vegetarian recipes featuring the garden’s bounty. Ranging from the simple (Pumpkin Seed Butter Cookies) to the sophisticated (Beet and Triticale Gnocchi with Kale Pesto), the recipes in this exciting garden-to-kitchen volume will inspire readers to expand their horizons when it comes to growing and cooking grains and seeds. Trade ReviewThe perfect handbook for the good food revolution—one backyard at a time. Dan Jason demystifies how to grow ancient grains and staples, and with recipes included, it's everything you need for farm-to-table living. Utterly unique! * Alisa Smith, co-author of The 100-Mile Diet: A Year of Local Eating *Jason and Genest give you the power to control what is on your plate, with both quality nutrition and great satisfaction in this comprehensive DIY sure to make you a pro at garden-to-table. * Patricia Green and Carolyn Hemming, bestselling authors of Quinoa 365: The Everyday Superfood *

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Book SynopsisEnjoy rice and other grains everyday with more than 70 deliciously innovative recipes that showcase and celebrate these versatile and nourishing foods. A huge variety of cereal crops are grown throughout the world. Grains are the seeds of these plants. The entire grain or ‘wholegrain’ is made up of three elements, a fibre-rich outer layer, the bran; a nutrient-packed inner part, the germ; and a central starchy part, the endosperm. The most familiar grain is perhaps rice, and types of rice include long-grain, short-grain, easy cook (par-boiled) and brown (wholegrain), but why not discover all the speciality varieties out there too? Basmati, Jasmine, Japonica, Bomba, Originario, Arborio and Carnaroli (to name just a few!) all have a unique texture and flavour and can be used in a myriad of interesting ways. Other grains used in these exciting recipes include Amaranth, Barley, Buckwheat, Bulghur, Corn, Farro, Kamut, Millet, Oats, Quinoa, Rye and Spelt. Kathy’s recipes take their inspiration from a wide range of global cooking styles and influences. Choose from a selection of small plates, bowl food, larger plates, sharing platters, bakes and even extras for your pantry, such as home-made milks, grainy crispbreads, healthy condiments and dressings.

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Book SynopsisDiscover the popular Korean bibimbap dish and a whole wealth of delicious rice and noodle dishes. Transform your kitchen into an Asian wonderland with this collection of over 70 enticing one-bowl recipes using much-loved ingredients such as gochujang and kimchi. Whether you are looking for a quick and easy lunchtime dish, a light and refreshing summer evening meal, or a warming and fulfilling bowl of noodles, this book will serve every need. Begin with the basics of putting a one-bowl rice or noodle dish together and what flavours and ingredients go together well, then move on to trying endless combinations. Discover dishes such as Chilled Soba Noodles with Dipping Sauce, Wild Garlic Miso Pork Stir-fry or BBQ Pork Noodle Bowls, and not forgetting Chicken Noodle Soup or a Spicy Noodle Seafood Broth. Rice and noodles are at the very heart of Asian cooking, providing the building blocks to what is a varied, healthy and fascinating cuisine. They are mostly served as one-pot dishes in soups, salads and stir-fries and provide the carbohydrate element alongside fresh vegetables, herbs, meat and fish, balancing the nutritional benefits of each dish.

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Book SynopsisCreamy, satisfying and delicious, risotto is one of the world’s favourite rice dishes. This Italian comfort food is so versatile and works well made with vegetables, fish, shellfish, meat and poultry. Different regions of Italy have their own classic rice dishes, from the soupy Rice and Peas of the Veneto to the Hunter’s-style Rabbit Risotto of Umbria and Tuscany, but what they all have in common is the careful cooking of the rice to perfection. For a simple but comforting dinner, there are plenty of dishes packed full of warming cheese and butter, such as Saffron Risotto, Wild Mushroom Risotto or Artichoke and Pecorino Risotto. Lighter fish and shellfish dishes include the dramatic Black Risotto, flavoured with squid ink, Seafood Risotto or Crab and Chilli Risotto. There are also many tempting meaty options, from hearty family meals to dinner party dishes. Children and adults alike will enjoy Ham and Leek Risotto, while you can impress guests with Pheasant and Red Wine Risotto. There are also a few ideas for using up leftover risotto (or for when you simply want to ring the changes), such as Arancini or Rice Croquettes with Tomato Sauce, as well as some surprising sweet delights such as Cherry and Almond Risotto Puddings or Risotto Ice Cream. With useful recipes for various stocks, easy-to-follow instructions for making a basic risotto and a guide to the different kinds of rice available, this is a complete guide to risotto for all lovers of the classic Italian dish.

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Book SynopsisNisha Katona is here to change the way you think about rice forever. This reissue of her 2015 classic - with a gorgeous new cover - is a celebration of dishes from Nisha's home kitchen and around the globe. Pimp My Rice will show you how to make the most of a rainbow of rice types and explains how to cook them perfectly every time. Try the fresh tastes of a Killer Cucumber and Wild Rice Salad, the sunshine flavours of Lebanese Rose Petal Rice, or even a Black Rice and Coconut Sorbet. Enjoy the tastes of Creole Cinnamon Fritters for breakfast or a Beefed-Up Bibimap for dinner. From arancini to kedgeree, risotto to old-fashioned rice pudding, this is the ultimate collection of pimped-up rice recipes.Trade Review'The best of them [Liverpool restaurants] is probably Mowgli on Bold Street, which in its first year or so of life has become the most popular spot on what is now the city's most notable street for eating out. Both times I went it was packed solid with a waiting list for tables (we're talking early midweek, around 7.30pm) and it is the vibes above all that sell this place, I think.' --Giles Coren, Times Magazine

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Book SynopsisPulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons). This is a truly modern look at preparing under-exploited protein-packed pulse ingredients. Including an illustrated guide to pulses, this exhaustive volume also covers all you need to know to buy, prepare, cook and store your superfoods. Chapters include: The Power of the Pulse, The Recipes and Check Your Pulse. Try canellini, parmesan and basil frittelle or perhaps celeriac and Puy lentil remoulade before tucking into Adzuki bean ice cream with crystallized ginger. Divided into nibbles & dips, small bites, soups & salads, big dishes and sweet treats, Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come. Other titles in this series include: Super Root Spices and Super Grains, Nuts & Seeds.

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Book SynopsisFrom prolific James Beard Award–winning author Georgeanne Brennan, along with Barbara Bryant, the first cookbook devoted to the versatility of the pistachio nut, featuring 60 sweet and savory recipesPISTACHIO: Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavor of the jewel-like, delectable nut. With over sixty recipes, authors Barbara Bryant and Georgeanne Brennan draw inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France, and the Middle East, giving the dishes a contemporary spin. Serving up a feast of snacks, breakfasts, sides, mains, and desserts—such as Pistachio Flour Waffles with Pistachio Butter and Pomegranate Syrup, Cumin-Roasted Cocktail Pistachios, Grilled Zucchini Skewers with Pistachio Dukkah, Chicken Milanese with Pistachio-Parmesan Crust, Pistachio Butter-Basted Shrimp Tacos, Pistachio Ice Cream Sandwiches, Pistachio Nut Tart, and Baklava with Pistachios—this stunning collection of recipes highlights the taste and flexibility of the pistachio. In addition to exploring their culinary history and nutritional value, the authors also provide tips on how to toast and store the nut, as well as how to make your own staples, such as pistachio flour, butter, milk, and paste. With Pistachio, you will discover the rich and complex world of flavor that takes this ancient delicacy from the snack bowl to center stage.Trade Review“I’m nuts for pistachios, and thrilled to welcome this vibrant collection of recipes that showcases this versatile nut. From crispy Pistachio-Fennel Crackers and Cumin-Roasted Cocktail Pistachios, to pistachio-studded Persian rice fragrant with saffron and Sicilian cannoli and French pistachio financiers, this ode to the much-beloved pistachio offers recipes for appetizers, salads, main courses—and, of course, delicious desserts. If you love pistachios as much as I do, you’ll want to add this gorgeously photographed book to your collection.” * DAVID LEBOVITZ, New York Times–bestselling author and chef *“I dare you to page through this beautifully illustrated book without wanting to rush to the kitchen and start cooking. I immediately bookmarked the Pistachio-Date Nut Bread, Grilled Little Gem Salad—that avocado and pistachio dressing!—pistachio pesto, Afghan-style chicken, and every one of the desserts. You may have liked the elegant nut before, but you’ll love it the instant you start reading this book.” * DORIE GREENSPAN, James Beard Award–winning and New York Times–bestselling cookbook author *

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Book SynopsisThe book titled Seed Science and Technology: An Illustrated Textbook has been developed according to the curriculum outlined by the Indian Council of Agricultural Research (ICAR) for undergraduate students enrolled in State and Central Agricultural Universities. It comprises of eight distinct units.

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Book SynopsisThis book has been designed with the intention of providing readers with a comprehensive understanding of seed archaeology, seed germination, seed vigor testing, seed certification, and the testing of seed varieties for authenticity through a range of morphological, biochemical, and molecular markers. Additionally, the book covers advances in hybrid seed production, plant pathology, entomology, and seed enhancement techniques such as seed pelleting, seed coating, seed hardening, synthetic seeds, and more. It also delves into the realm of applied science, encompassing organic seed production, seed banks, seed legislation, and the legal aspects of seed production. This book will be an invaluable resource for students and researchers in the field of Seed Science and Technology, offering a concise and informative overview of the subject matter.

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Book SynopsisReaders will be informed about seeds, the science and technology associated with them. Seeds are fertilized mature ovules created through sexual reproduction in plants, and they are the least expensive and most crucial input in agriculture. It is estimated that high-quality seeds of improved varieties can lead to a 20-25% increase in yield. Seed technology is an interdisciplinary field that encompasses a range of activities, including variety development, evaluation, and release; seed development; seed processing; seed storage; seed testing; seed certification; seed quality control; and seed marketing. These activities aim to improve the genetic and physical characteristics of seeds. Each topic is discussed in a separate chapter, and this book will be highly beneficial to its readers.

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Book SynopsisThis publication was created with the specific purpose of providing undergraduate students with a comprehensive guide to seed science and technology, tailored to the requirements of various institutions. Given the vast amount of available materials on the subject, the content has been carefully consolidated and presented in a clear, concise format. The text provides a detailed overview of the procedures involved in producing high-quality seeds for 40 horticultural crops. The techniques used in both the certified and foundation stages of seed production, from seed selection to storage, are covered in detail, along with the relevant quality standards and storage methods. The publication is intended to serve as a valuable resource for seed growers, researchers, teachers, students, planners, NGOs, and extension personnel, providing them with a thorough understanding of seed production in horticultural crops. We hope that readers will find this book, titled Scientific Seed Production of Horticultural Crops, to be a useful and informative guide to the subject. Please note that the information provided in this publication is accurate as of the knowledge cutoff date of September 2021.

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Book Synopsis

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Book Synopsis

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