General cookery and recipes Books

Book SynopsisMerchant Gourmet has a simple green dream: to help save the planet one meal at a time by making clean plant-based food that tastes incredible.In this plant-based sequel to their first cookbook, Merchant Gourmet shares a host of simply inspiring recipes for any occasion, using their ready-to-eat pulses, grains, and chestnuts range of products. There are 30-minute meals, one-pan suppers, quick lunches, new plant-based classics, big feasts, and desserts – all deliciously plant-based and designed to make it as easy as possible for anyone cutting down on meat consumption to rustle up tasty meals, every day, without the fuss.Recipes include Fennel, Pea & Courgette Soup with Herby Italian-Style Grains; Lentil, Spinach, Mushroom & Potato Pie; Spicy Mexican Grain Tacos with Roast Celeriac, Pickled Radishes & Avocado; Crispy Wholegrain Focaccia; Puy Lentil, Mushroom & Chestnut Wellington with All the Trimmings; Quick Green Giant Couscous 'Risotto'; and Quinoa Apple Pie.

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Book SynopsisMore than 75 satisfying recipes to warm body and soul as you snuggle up against the cold by the fireside. Winter is the perfect time to stay indoors and prepare comforting home-cooked meals. Lizzie Kamenetzky takes her inspiration from snow-covered mountains, ski towns and cosy winter cabins, to bring you recipes that are perfect for snuggling up against the cold in front of a crackling log fire. Enjoy these delicious recipes from dawn till dusk. Start your day with coffee and a sugar-dusted breakfast bake, still warm from the oven. Rustle up a hearty winter salad or serve a bowl of steaming soup for lunch, as you look forward to a satisfying plate of dumplings, or a rich casserole come the evening. Create creamy gratins, tasty supper skillets, slow-cooked meats and deep-filled pies, or entertain your friends with a traditional cheese fondue. Finish your indulgent meal with a rustic fruit tart, or a baked soufflé spiked with a little warming winter spirit. Whatever your craving, you will find the perfect recipe to satisfy it here, as winter food has never been so comforting or delicious.

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Book SynopsisYou'll be spoilt for choice with this eclectic collection of 100 recipes that make the most of the versatility of eggs. There's no doubt about it; we love our eggs! They form a major part of our daily diets, whether eaten as a high-protein breakfast or brunch, whipped up into a nourishing lunch and dinner, or even transformed into delicious desserts and bakes. This book begins with a guide to basic egg cookery; you'll learn to boil, poach, fry, scramble, coddle and bake your eggs, as well as a few classic skills for separating and whisking yolks and whites. Once you've mastered these basics, delicious recipes to try include everyday plates like a Steak & Egg Brunch Skillet or Spanish Omelette, to the more adventurous Korean Bibimbap or Turkish Menemen. Sweet treats include everything from Baked Alaska to Sponge Cake and finally things really get interesting with protein smoothies and even foamy egg-white cocktails!Trade ReviewWith reliable recipes for everyday classics as well as lesser-known dishes from around the world, this is a handy little book to keep on the shelf. Recipes are simply and well instructed, and guaranteed to keep your box of six interesting - The Telegraph

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Book SynopsisWeekday lunches are so often a disappointing affair - but they don't have to be! With over 90 ideas for packed lunches, salads, soups, snacks and more, every recipe in Packed has been specially designed to help you use your lunchtime better - to recharge, get the nutrients you need and ensure your energy stays high throughout the day. Packed with expert nutritional advice as well as time-saving tips and shopping strategies, it's never been easier to whip up healthy work-day lunches that leave you feeling great. Quick and easy recipes that will make you say goodbye to soggy sandwiches forever, but still save you money by stopping you buying expensive work lunches.

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Book SynopsisJamie Oliver has stated that up to 50% of our household food will get thrown away every week, untouched. In a world where we have more food choices at our fingertips than ever before, the amount we throw away is at an all-time high. Are we really being as clever in the kitchen as we could be? How about serving up Brassica Stem and Leaf Tempura for dinner, snacking on Pumpkin Skin Crisps, or treating yourself to some Sour Milk Scones? With a little smart thinking and a few shortcuts, you can make delicious dishes with every bit of your leftover ingredients. Not only does this save money, but it will also help combat food waste.From stale bread to scraps, peel to pods, discover brilliant solutions for your spare egg yolks or whites, leftover rice, vegetable skins and more. Alongside recipes for stocks and preserves to spice up your store cupboard, this book has over 100 inspiring ideas to revolutionize your kitchen.

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Book SynopsisDigby Law''s recipes are loved and used in kitchens everywhere. This indispensable reference contains over 300 easy-to-make recipes for chutneys, relishes, sauces, oils, pickles, jellies, vinegars and mustards. Discover traditional preserves from all over the world - or enjoy some very familiar New Zealand favourites.

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Book SynopsisA beautiful collection of 130 modern Edmonds baking recipes - with every recipe photographed. The book is divided into four sections: ''Biscuits & Slices'', ''Cakes'', ''Pies, Pizzas, Breads & Buns'' and ''Christmas Treats''. Packed with easy-to-prepare, delicious and relieble recipes, this is the only baking bible every home needs.

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Book SynopsisFor over 100 years, New Zealand families have loved and trusted Edmonds recipes.Whether you're baking for a special occasion, or cooking a delicious family meal, Edmonds goes hand in hand with making great memories. This fully illustrated collection features over 300 of the best Edmonds recipes including all your old favourites and some new classics for any occasion.Packed with easy-to-prepare, delicious and reliable recipes from the delicious Banana Cake to a great Barbecue Feast, this is a cookbook every home needs."Consider it a 'best of' album" - Cuisine MagazineA top 10 bestselling title, beloved by New Zealanders, these are all your favourite recipes, collected together in one special volume.Trade ReviewNew generations of cooks can be guided through techniques such as jam and chutney making. * Cuisine, New Zealand *

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Book Synopsis"The Art of Cookery" is the only books of its kind to have come out of an English religious community. It is also that very rare thing, a cookery book of the English 18th-century that has the author's own recipes throughout; nothing seems to have been plagiarized or borrowed from other writers. The Dean of Durham Cathedral, who employed the author, had a lavish grant for entertaining and his generous hospitality meant that his cook had to cater for all levels of society, from canons of the Cathedral with sophisticated tastes such as the gourmand Dr. Jacque Sterne, to tradesmen, poor widows, and those of even more modest status. Thacker's book keeps many pre-Reformation recipes and thus shows the gradual transition in the Cathedral's eating habits. This facsimilie is introduced by the well-known food historian Ivan Day who examines the recipes and reveals the remarkable tradition of ecclesiastical hospitality that survived at Durham for more than eight hundred years.

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Book SynopsisThe Whole Body of Cookery Dissected went through five editions in the twenty years after its first publication and this current volume is a facsimile of the 1682 printing. The text is a remarkable statement of the art of cookery as it was in the 1660, and proved surprisingly influential over a very long period. The modern cook will find plenty to amuse, from making a broth or pottage called skink, to a trotter pie, a quince cream, a lamphrey eel pie, or how to fry primrose leaves with eggs.

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Book SynopsisHumanity has found a use for each and every part of the elder: leaf, bark, wood or branch, flower and, finally, berry or fruit. Some of these functions are grounded in superstition: that the elder encourages the fertility of cattle for instance; others are medical.Ria Loohuizen has pursued the elder into every corner of history, literature and kitchen usefulness. She claims this is only the second book on the tree (the first being published in 1644). In the text, she explores its meaning, and gives maximum exposure to cosmetic and medical recipes, as well as delicious sweet dishes and drinks.

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Book SynopsisRia Loohuizen includes about 50 recipes for things as varied as a terrine of chestnuts and wild mushrooms, a breast of duck with chestnuts, pancakes made with chestnut flour, and the famous Italian chestnut cake Castagnaccio. She also gives useful hints about roasting nuts on an open fire, choosing fresh nuts in the market-place, grinding chestnut flour, and making that

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Book SynopsisThis book provides simple, wholesome and nutritious recipes for family meals; quick lunches, tasty puddings and cakes - and you don't have to spend hours slaving over a hot stove, or spend a fortune at the supermarket.There are menu plans, recipes, shortcuts and dozens of ideas for every meal, together with tried and tested tips to help you save your valuable time and money.Contents: Introduction; 1. Wake up to breakfast; 2. Little gems and tough cookies; 3. Make dinnfer, not excuses; 4. Quick fixes; 5. The joy of soup; 6. Join the pudding club; 7. Can't cook? don't cook!; 8. Let them eat cake; 9. Not only but also; 10. Weekly menu planning.Trade Review'Buy this, bye stress with this fantastic cookbook, full of simple and nutritious recipes for family meals - ideal for those with a busy lifestyle.' Prima. 'The author is a total expert at creating delicious food from very meagre shopping lists. Her tips and brilliant, simple recipes have been compiled into this great little book. Everyone can learn from this book - it's brilliant resource, especially if you are trying to stick to a budget or are still finding your feet in the kitchen.' easylivingmagazine.co.uk. 'It is an EXCELLENT book and I have recommended it to several of my friends.' Fiona W. 'My daughter made the Tuna Pasta Bake from the Feed your whole family book in cookery this week and got 10 out of 10 and 2 merits for it.' Caroline P. 'A brilliant little volume in which the hearty, honest, family friendly recipes are delicious, and she means it about 'very little money' - the weekly meal planners at the back of the book include shopping lists with costings (for 2007) and average out at about GBP30 a week for a family of four (and she only uses organic meat. QED).' The Sunday Times, Style Magazine. Reviewer India Knight, author of The Thrift Book. 'Reveals the secrets of cooking on a budget.' Daily Express. '- packed with labour-and money-saving tips, and is a great buy for any busy mother - you can make a nutritious meal, she says, in the time it takes to dial up and wait for a pizza.' BBC Good Food Magazine: Books for Thrifty Cooks.'Plenty of do-able recipes - all a huge success!'Essentials Magazine.'A handy little book full of easy ideas for family meals - straightforward, sustaining everyday food, quickly made with fresh ingredients, that will have your kids coming back for more. It's really useful and very definitely family-friendly.'www.healthy-eating-made-easy.com. 'Packed with great ideas for cost-conscious meals, packed lunches and extras like flapjacks and toffee apples. There's also some great advice on menu planning, with five weeks' worth of ideas that mean you won't have to cook the same meal twice during that time.'Easy Cook Magazine. 'An indispensable guide for last-minute and everyday cooking - no kitchen should be without one.'Four Shires. 'I think its a great buy.' Uxbridge Gazette. 'One of the publishing sensations of 2009.' The Independent. 'Genuinely useful for those on a tight budget.' The Observer. 'Full of practical tips and easy recipes to tempt both parents and children.' www.riskcollective.com. 'If you want to save on your weekly shop and still enjoy eating great food this is the book for you. Her recipes are easy and the ingredients are cheap. Gill's recipes are simple and straightforward but they all sound delicious and tempting. Check this book out - it could be a lifesaver.' www.cottagesmallholder.com.Table of ContentsIntroduction; 1. Wake up to breakfast; 2. Little gems and tough cookies; 3. Make dinnfer, not excuses; 4. Quick fixes; 5. The joy of soup; 6. Join the pudding club; 7. Can't cook? don't cook!; 8. Let them eat cake; 9. Not only but also; 10. Weekly menu planning.

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Book SynopsisCooking dinner on a daily basis can be tricky. Add shortage of time, lack of inspiration, spiralling food prices and a fussy little eater (or two) to the mix and it seems practically impossible. But the good news is there are still dozens of wholesome, tasty, tried and tested recipes for you and your family to enjoy without breaking the bank or spending too much time shopping and cooking. This book is full of economical, uncomplicated everyday recipes and tips for busy people everywhere - so if you've got LESS money than sense, help is at hand.Contents: 1. GOOD BEGINNINGS; Store cupboard ingredients; Fridge and Freezer; Herbs & Spices; Chillies; Stock; Quantities; Servings; Measuring; Oven temperatures; Equipment; 2. MOOD FOOD; Classics; Comfort Food; Curry; Cool Dinners; Credit Crunch Cuisine; Kids's Favourites; 3. LOOSE ENDS; Leftovers; Potatoes; Take One (Easy options for one or two people); FOR STARTERS, MAINS AND JUST DESSERTS; 3 course dinner party menus; 5. SOMETHING SWEET; Desserts and Puddings; 6. A LOT ON YOUR PLATE; Six 5-day weekly menusTrade Review'Whilst she is a total expert at creating delicious food from very meagre shopping lists, she equally refuses to compromise on the quality of the meals she rustles up... brilliant, simple recipes...great little book.' Easy Living. 'Another no nonsense and no excuses recipe book for excellent family food. The more I read Gill's philosophy of food the more I felt liberated. This book has everything from bread making to cooking with kids to producing impressive dinners, all on a tight budget without too much fuss. A real Mrs. Beaton for our times.' www.ukparentslounge.com. 'There are recipe books out there that highlight affordable recipes, but none as well balanced as this one.' www.student-express.co.uk. 'With even more healthy, home made food, weekly menu planners and store cupboard shopping lists, Gill Holcombe one again provides invaluable tried and tested tips.' Country Kitchen. 'Inexpensive, filling and pretty healthy - then you'll find much in here to get your tummy rumbling. Alongside the well-loved standards are other tasty offerings which would fit the mid-week meal slot perfectly.' www.healthy-eating-made-easy.com. 'Popular family food recipes, good healthy home cooking with a modern twist...offers quick meals with easy to find ingredients with an emphasis on recipes with lots of taste to get the family eating.' www.theculinaryguide.co.uk. 'Would make the perfect stocking filler for the busy mum or dad trying to feed a family on a budget.' www.riskcollective.com. 'There's some good snippets of general information but the recipes are the star. It's well worth speeding through and then keeping in the kitchen to refer to as you need - the left over recipes are excellent as well.' www.lowcostliving.co.uk. 'A brilliant buy, and a permanent addition to my cookbook collection.' www.dooyoo.co.uk. 'The recipes are simple yet nutritious, many show how to use up leftovers effectively, and nearly all will be loved by kids.' Taste Britain. 'When i first got the book i thought oh another recipe book to add to the collection. but this one i have to say is the best one i've had yet.' 'This one is fab! Its full of tasty, nutritious meals that appeal to the whole family.' 'It's refreshing to see a recipe/cook book which isn't really strict with the quantites of each ingredient you use so you can adapt depending on how many you're cooking for. All in all a great book.' Member Reviews www.thebabywebsite.com. 'Excellent, especially for busy mums who can find it hard to find the time to think up new recipes. It really is a must have in every kitchen.' www.theschoolrun.com.Table of Contents1. GOOD BEGINNINGS; Store cupboard ingredients; Fridge and Freezer; Herbs & Spices; Chillies; Stock; Quantities; Servings; Measuring; Oven temperatures; Equipment; 2. MOOD FOOD; Classics; Comfort Food; Curry; Cool Dinners; Credit Crunch Cuisine; Kids's Favourites; 3. LOOSE ENDS; Leftovers; Potatoes; Take One (Easy options for one or two people); FOR STARTERS, MAINS AND JUST DESSERTS; 3 course dinner party menus; 5. SOMETHING SWEET; Desserts and Puddings; 6. A LOT ON YOUR PLATE; Six 5-day weekly menus

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Book SynopsisIn Sarah Flower's follow-up to her bestselling The Everyday Halogen Oven Cookbook she brings you another 200 delicious and nutritious recipes to cook in your halogen oven. Ideal for families, halogen ovens are energy efficient, portable, space saving, and can cook up to 40% faster than conventional ovens. They also make the perfect one pot cooker.Sarah uses her own halpogen oven every day, whether she's cooking for her family of two boys or having friends round. In this book she shows you how to roast, grill,defrost, steam, bake and brown. She shows you, too, how by using the racks to layer our food you can cook complete meals from start to finish in your halogen. Choose from a lovely family roast with seasonal vegetables, right through to your kids' favourite burger and potato wedges for when they invite friends home for tea.Table of ContentsIntroduction; 1. Using Your Halogen Oven; 2. Snacks, Side Dishes and Accompaniments; 3. Soups; 4. Meat; 5. Fish; 6. Vegeatarian; 7. One Pot - Slow and Satisfying; 8. Pies and Savoury Crumbles; 9. Complete Meals; 10. Desserts; Index.

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Book SynopsisSlow-cooked food and what the author likes to call 'good tempered food', is what proper cooking is all about. In fact, it's the chief pleasure of cooking. It's about re-uniting yourself with a sense of pleasure in the kitchen, rediscovering that 'slow' or 'time-taken' doesn't mean difficult. This is a hugely underrated pleasure in its own right - as can be the planning, shopping, reading of cookery books or recipes online, deliberating, or telephoning a friend for a recipe. Good Tempered Food also shows how to plan in advance and half-prepare a dish a day or even a week before. For example, a dish like risotto can be half-cooked before time, the simplest of meat sauces can be converted from lasagna to cottage pie, hot and cold puddings can be pre-cooked and finished at the last minute. The book is full of dishes that will give you pleasure to cook - roasted baby tomatoes mixed with baby broad beans, a handful of chives, mint, chervil and thyme, some lemon zest and cheese thrown onto some pasta of a fat piece of belly of port idling in the oven for several hours, steeped in molasses, sweet brown sugar and star anise.

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Book SynopsisFrom the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here – fruit pies, tarte tatin, membrillo – as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook.Table of ContentsApples / Pears / Plums & Cherries / Quinces & Medlars / Orchard Drinks / Smoked (Apple, Pear, Cherry Wood) / Index

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Book Synopsis''Well written and incredibly descriptive, the author has clearly done homework about the field of gastronomy to produce a wonderful and memorable read.'' Publishers Weekly''This is the perfect little gift for the gourmet in your life, the classy cook in the kitchen or the millionaire (in his or her own mind) who just wants to impress.'' The Fine Times Recorder''What''s that you say? A turkey is a turkey. Of course it is, but that dry over-cooked bird will soar when stuffed with pigeon breast, foie gras, black truffles and a few ortolan''This book will help you create a quirky Christmas dinner that is so wildly impressive that even the most curmudgeonly great aunt or begrudging mother-in-law will swoon.Why let the millionaires be restricted to shortbread? From a morning Myrrhtini, to an after dinner 1918 vintage Armagnac this will be a feast that no one will forget.Grab your apron, put on your chef''s hat and let the games commence!Makes the perfect humorous stocking filler for the home cook looking to impress at Christmas!

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Book SynopsisThere's nothing more satisfying than growing your own produce, and then using it to make a delicious home-cooked meal. But whether you are catering for the family or simply cooking for one, now it couldn't be easier to grow, cook and enjoy your very own home-grown, tasty food. Grow Happy, Cook Happy, Be Happy is full of practical gardening advice, cookery tips and mouth-wateringly easy-to-make recipes that will make you happy inside and out. Bryony Hill's unique, friendly style and instinctive warmth, guides you through the months of the year on a journey from garden to kitchen, that will have you making the most out of whatever outdoor space you have, and whatever ingredients you have grown. This colour illustrated book is packed with Bryony's own stunning photographs of flowers, vegetables and the wonderful wildlife found in her garden - all beautifully captured on her camera through the seasons. The book is full of her own photographs of home-grown ingredients and deliciously simple, easy-to-follow dishes that can be adapted to your own individual tastes and needs, or for several hungry mouths.Trade Review`Bryony's talents as both cook and photographer are clearly evident in this book. Her joie de vivre is infectious and her recipes mouthwatering' -- Alan Titchmarsh MBE

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Book SynopsisHere in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction, Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them... Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.Trade Review'A MUST, comprehensive, well-organized and well-written - This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.' Alan Davidson, author of The Oxford Companion to Food

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Book SynopsisCelebrate the centenary of women getting the Vote by cooking and eating some of the Suffragettes’ favourite meals. Dozens of vintage recipes contributed by some surprising supporters of the popular cause, including famous writers, governors and even a judge. With none of the fads of modern-day cooking, these simple recipes range from hearty breakfasts to healthy soups, salads and meaty casseroles, alongside witty contributions such as Pie for a Suffragist’s Doubting Husband and the Dumplings That Never Fail. Choose between the many tasty desserts such as Suffrage Angel Cake or Devil’s Food to enliven your party. Why not devise your own Suffragette Menu with recipes like Blanquette of Veal or Sweet Potato Soufflé? And don’t forget your Creole Balls! You might follow that up with Parliament Gingerbread or Strawberry Shortcake á la Mode. To top it off, why not toast the Suffragettes’ success with a Peppermint Cup or an Albuminous Beverage? Originally published in 1915 to help raise funds for the campaign for the vote for women. History and fun all in one book! This new edition includes short biographies of many of the contributors and a new endnote by award-winning writer Cheryl Robson, which places the book both in its historical and contemporary contexts.Trade Review“It’s a fabulous historical document of its time but also an interesting cook book to boot, interspersed as it is with line drawings and including letters to the editor – or Editress as she is described in the contents section of the book. Recipes aside this is a great gift idea. It’s both practical and fascinating on so many levels and I’ll be trying out more of the recipes over time. A unique way to celebrate the centenary of women getting the vote.” Frost MagazineTable of ContentsINTRODUCTION EDITRESS' NOTE CONTRIBUTORS SOUPS FISH, OYSTERS, ETC MEATS, POULTRY, ETC VEGETABLES SAVORIES BREAD, ROLLS, ETC CAKES, COOKIES, TARTS, ETC PASTRIES, PIES, ETC PUDDINGS SANDWICH RECIPES SALADS, SALAD DRESSINGS COLOURED SALADS MEAT AND FISH SAUCES EGGS CREAMS, CUSTARDS, ETC PRESERVES, PICKLES, ETC CANDIES, ETC MISCELLANEOUS ALBUMINOUS BEVERAGES STARCHY BEVERAGES THE COOK SAYS CAKE HINTS ECONOMICAL SOAP ABOUT THE BOOK ABOUT THE CONTRIBUTORS PHOTO CREDITS

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Book SynopsisIn an attic packed full of family memorabilia, Bryony Hill unearthed an extraordinary collection – portraits, watercolours, sketches and stories – dating back to the 18th century. Amongst those treasures, she stumbled across her great- and great-great grandmother’s precious recipes – ones that provide a unique glimpse of life in the high noon of the Raj. An Indian Table offers an eclectic range of Anglo-Indian dishes for every course, including curries, pilafs, souffles, pies and puddings. This marvellous medley of cuisines reflects the challenging conditions lived through over 150 years ago, and highlights how food has always played such an intrinsic role in both British and Indian culture.Trade Review‘[The] book is gorgeous – so crammed with lovely illustrations and recipes. It's a delight from start to finish’ -- Joanna Lumley OPE FRGS; ‘This delightful book comprises a mixture of Anglo-Indian recipes, which are both eccentric and entertaining prepared by one family serving in India’ -- Dr Robert Elgood

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Book SynopsisMichelle Bridges is passionate about health - her health, your health, our health. In Food for Life, Michelle shows us how to cook for a lifetime of wellbeing and fitness, and reminds us that we each have the power to choose better health through our food. Michelle includes 200 delicious recipes, using accessible nutrient-dense ingredients, suitable for singles, couples and families. There are meal plans for reducing weight, boosting energy and feeding families, as well as smart shopping lists, ingredient descriptions and the sort of sensible, sustainable dietary advice you have come to expect from one of Australia's most trusted voices in health. Food for Life is not just for short-term weight loss; instead, it shows you how to develop a pattern of healthy eating that will last you a lifetime. As beautiful as it is practical, it will inspire you to see food as a path to good health, empowerment and joy.

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Book SynopsisEllie Bullen's hugely popular blog Elsa's Wholesome Life is a veritable explosion of colour, sunshine, coastal living and delicious plant-based recipes. Her first cookbook features more than 100 of her go-to dishes, from nutritious granolas and powerhouse smoothies to flavour-packed salads and soups, hearty curries and burgers, and drop-dead delicious sweets. A qualified dietitian and nutritionist, Ellie explains everything you need to know about adopting a plant-based diet, including how to: - get enough iron, vitamin B12 and calcium - achieve the right balance of carbs, proteins and good fats - shop smarter and get more organised in the kitchen - enjoy a lifestyle that is better for you and the environment Ellie's food is fresh, flavoursome, nutrient-dense and - above all - fun. If you ever needed a reason to eat less from a box and more from the earth, this is it!

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Book SynopsisPUBLISHERS WEEKLY BESTSELLERWe're told that if we care about our health—or our planet—eliminating red meat from our diets is crucial. That beef is bad for us and cattle farming is horrible for the environment. But science says otherwise. Beef is framed as the most environmentally destructive and least healthy of meats. We're often told that the only solution is to reduce or quit red meat entirely. But despite what anti-meat groups, vegan celebrities, and some health experts say, plant-based agriculture is far from a perfect solution. In Sacred Cow, registered dietitian Diana Rodgers and former research biochemist and New York Times bestselling author Robb Wolf explore the quandaries we face in raising and eating animals—focusing on the largest (and most maligned) of farmed animals, the cow. Taking a critical look at the assumptions and misinformation about meat, Sacred Cow points out the flaws in our current food system and in the proposed "solutions." Inside, Rodgers and Wolf reveal contrarian but science-based findings, such as: • Meat and animal fat are essential for our bodies. • A sustainable food system cannot exist without animals. • A vegan diet may destroy more life than sustainable cattle farming. • Regenerative cattle ranching is one of our best tools at mitigating climate change.You'll also find practical guidance on how to support sustainable farms and a 30-day challenge to help you transition to a healthful and conscientious diet. With scientific rigor, deep compassion, and wit, Rodgers and Wolf argue unequivocally that meat (done right) should have a place on the table. It's not the cow, it's the how!Trade Review"Sacred Cow proposes a new way to look at sustainable diets. The book takes a deep dive into the nutritional claims against meat, why cattle raised well are actually good for the environment, and address the ethical considerations surrounding killing animals for food. The truth is, you cannot have life without death, and eliminating animals from our food system could cause more harm than good." —Michelle Tam, New York Times bestselling author of Nom Nom Paleo "All too often, the voices making the least scientifically accurate claims are the loudest, and it's hard not to be influenced by that sexy Netflix documentary on going vegan. But what if you could do both—eat the animal products that you believe help you feel your best, sourced via farming practices that support the environment and animal welfare? In Sacred Cow, dietitian Diana Rodgers and New York Times bestselling author Robb Wolf help you do just that, with scientific rigor, deep compassion, and wit. They examine the data on cattle and nutrient-density, the environment, and the ethics around eating meat across the globe, arriving at conclusions designed to help you feel good about the beef you are feeding your family."—Melissa Urban, Whole30 cofounder and CEO "Diana and Robb have answered the burning question about meat. Sacred Cow proves ‘It's not the COW, it's the HOW.' The answer to our broken food system is not no meat, it's better meat. If you are concerned about red meat's impact on your health and the planet, this book is for you." —Mark Hyman, MD, Cleveland Clinic Center for Functional Medicine "Diana and Robb have precisely and approachably laid out the science on how grazing animals are critical to the future of sustainable agriculture. They also definitively refute the claims that meat is unhealthy and make a convincing case that eating meat can be done in an ethical manner. I highly recommend Sacred Cow for anyone who eats." —Mark Sisson, New York Times bestselling author of The Keto Reset Diet and founder of Primal Kitchen foods "Humans have been eating meat for at least 2.6 million years, and it has played a critical role in our evolution. In this important book, Diana Rodgers and Robb Wolf use the most recent scientific evidence to make the nutritional, environmental, and ethical case for better meat—and to debunk increasingly common myths and misunderstandings about the role of animal products in our diet." —Chris Kresser, New York Times bestselling author of The Paleo Cure and Unconventional Medicine "Sacred Cow: The Case for Better Meat is a comprehensive, well documented treatise that provides us with all the scientific data we need to make informed choices about how to eat that will benefit BOTH ourselves and our planet!" —Frederick Kirschenmann, PhD, Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University "Abandoning animal agriculture might well be the greatest mistake humanity could ever make. Today's science cannot give definitive answers to the complex questions of human nutrition and ecological integrity. However, the scientific evidence indicting animal agriculture is weak, and evidence defending animal-based foods and farm animals as essential for human health and agricultural sustainability is strong—as clearly documented in Sacred Cow." —John Ikerd, PhD, professor emeritus of agricultural economics at the University of Missouri "The current war against meat eaters and livestock farmers promises ethical, ecological, and health benefits from fake lab meat and plant-only diets. Sacred Cow debunks every utopian promise with precision missiles from science and a deep understanding of how life and the planet actually work." —Joel Salatin, owner of Polyface Farm and editor of The Stockman Grass Farmer "The shift in agriculture, from one based on biology to one based on chemistry, and the resulting shift in our diets from whole foods to highly processed foods have resulted in nutrition-related disease, obesity, and environmental destruction. Diana and Robb fully understand the problem and the solution: we must change our diets and regenerate our soils, and well-managed grazing animals are critical to this transition." —Allan Savory, president of Savory Institute and chairman of the Africa Center for Holistic Management "So much of the confusion about creating a sustainable future is based on a misunderstanding of ecology, evolution, and our place within the natural world. Much of our confusion has to do with our increasing separation from nature, especially how our food is produced. This book clearly explains how it all fits together, and how the interwoven evolution of ruminants, grasslands, and homo sapiens is not something to be left in the past, but to be celebrated and reclaimed." —Mark A. Ritchie, PhD, executive director of the International Sustainable Development Studies Institute "Diana and Robb have written a tour de force making the case that meat can be good for our bodies, the animals, and the earth. Sacred Cow is the antidote to miserably meatless mondays and impossibly impotent impossible burgers. The cure is an ethical approach to eating animals, giving them their rightful place in our ecology." —Chris Masterjohn, PhD, former assistant professor of Health and Nutrition Sciences at Brooklyn CollegeTable of ContentsContents IntroductionSacred Cow Quick Reference Guide1: Meat as ScapegoatPart I: The Nutritional Case for (Better) Meat2: Are Humans Omnivores?3: Are We Eating Too Much Meat?4: Does Meat Cause Chronic Disease?5: Is Meat a Healthy Food?6: Even If Meat Isn’t Bad for Me, Can’t I Get All My Nutrition from Plants?Part II: The Environmental Case for (Better) Meat7: What Role Does Livestock Play in Our Environment?8: Can a Sustainable Food System Exist Without Animals?9: Are Cattle Contributing to Climate Change?10: Aren’t Cattle Inefficient with Feed?11: Don’t Cattle Take Up Too Much Land?12: Don’t Cattle Drink Too Much Water?Part III: The Ethical Case for (Better) Meat13: Is Eating Animals Immoral?14: Why Did Meat Become Taboo?15: Why Eat Animals If We Could Survive on Only Plants?Part IV: What We Can Do16: Feeding the World17: Eat Like a NutrivoreIn ClosingAcknowledgmentsNotesIndexAbout the Authors

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Book SynopsisLooking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research? The first Who's Who in organic chemistry to show what top scientists like to cook - on the bench and on the stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. Containing more than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar - Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.Trade Review"Now at last we have the evidence...of what people in the scientific community have long known: creative chemists are successful not only at the bench but also at the kitchen stove. After all, cooking too is an experimental science! To put in practice the idea of taking a peek into the cooking pots of one's colleagues is something that has long been overdue. It has now become a reality, thanks to collegues of Lutz Tietze in Gottingen on the occasion of his 60th birthday...the result is a very interesting "mixtura mirabilis"... "What's Cooking in Chemistry" is, of course, neither a chemistry textbook nor a book for the kitchen, nor is it intended to be either. But it is a charming, very personal, collection of "favorite recipes" - mostly good plain fare - presented against the background of the contributors' scientific interests. Chemists will derive pleasure from giving this carefully edited book (which has a good index) to friends and collegues in the scientific community, and thereby also giving pleasure to them. One should also have a copy in one's own bookshelves, as this charming book may encourage one's acquaintances to look more kindly on a profession that tends to be subconsciously identified with poisons and environmental damage. Guten Appetit, buon appetito, and enjoy your meal!" Prof. Gottfried Markl Universitat Regensburg "...In summary, a novel, well written and carefully presented book. Quite aside from its obvious use as a source of valuable biographic, scientific and culinary information and providing additional criteria for the selection of interesting places to do a post-doc or sabbatical, its reasonable price make book just the gift for that hard to please scientist on your list." The Alchemist - The ChemWeb Magazine "This is a cookbook, and one that is both serious and fun. The serious part comes from the scientific sketches of 56 professors from around the world who provide an overview of their research as well as their favorite recipes. Some of these recipes are very good, and readers will delight in preparing them. Even people who are not handy in the kitchen will like this book because it's fun to read the sometimes amusing commentare by the authors, who provide background on the origins of the recipes or the regions where the dishes are traditionally served. I would recommend this book for the serious chemists and cooks in your life. Its a great gift for any occasion. Nonchemists may even learn some serious chemistry from the sketches for each other." C&EN: Books . Aout of the Pan and into the fire "...recommend this book for the serious chemist and cooks in your life...a great gift for any occasion..." Chemical and Engineering News, Vol 82(04) Jan 2004 "This book should be enjoyed by those who like to read while they are cooking, or cook while they are reading. It helps to show that even famous chemists are real people who have lives outside the laboratory, appreciate the good things of life, and have highly tuned taste buds. I would recommend a meal consisting of the Erick Carreira starter, followed by a main course from Reinhard Hoffmann, before finishing up with Peter Wipf's dessert. Bon appetit!" Chemistry World "... a welcome addition to the genre (of the science of cooking) and we recommend it..." The Chemical Educator"Nun haben wir´s - leider nur schwarz auf weiß - was in der Scientific Community längst bekannt ist: Kreative Chemiker sind nicht nur an der "bench" erfolgreich, sie sind es auch am häuslichen Herd. Kochen ist schließlich auch eine experimentelle Wissenschaft! Die Idee, den Kollegen in ihre Kochtöpfe zu gucken, war längst überfällig. Mitarbeiter von Lutz Tietze in Göttingen haben sie jetzt, anlässlich seines 60. Geburtstages, Wirklichkeit werden lassen. Interviewt wurden 30 Chemiker und 2 (!) Chemikerinnen, herausgekommen ist eine überaus interessante "mixtura mirabilis". Wird das Buch der Leitidee "What´s cooking in chemistry?" gerecht? Es sind vertreten 22 "Meisterköche" aus den USA, 19 aus Deutschland, 6 aus Italien, der Rest der Welt aber nur mit 8 maitres de cuisine. Es drängt sich der Verdacht auf, dass die Summe der Leistungen im Labor und in der Küche stimmen musste. So kann man K. C. Nicolaou nachsehen, wenn der Bezwinger des Vanconmycins oder des Brevetoxins als wissenschaftliche Mount Everests "fish and chips" serviert; Größe im Labor und Bescheidenheit auf dem Teller sind eben nicht inkompatible! ...Trotz der etwas unausgewogenen Konzentration auf die USA, Deutschland und Italien tut sich auch bei "What´s cooking" eine überraschende Vielfalt auf. Pasta in vielen Variationen, Känguru, Wildente, Wildschwein und eine "Schalentierkatastrophe" (Austern, Muscheln und Shrimps) liegen auf den Tellern. Auch Folklore kommt aus den Töpfen: Kaiserschmarrn (Emperor Nonsens), Powidldatschkerl, Labskaus, Frankfurter Grüne Soße ("Gris Soß"), Tofu Tempura, Ahi Tuna Sashimi Napoleon oder Arzgebirge´sche Schuster Kließ. Interessant ist auch, wer wen zu Tisch bittet! Nicht wenige kochen für Mitarbeiter, einige, um ihre Angebetete zu beeindrucken, ein Präsident kocht für seine Vizepräsidenten und den Kanzler der Universität. D. A. Evans präsentiert mit seiner "Lonely Soup" einen "dish for bachelors" und bezeichnet sich als "survival cook". Sind sie ohne die Ehefrauen doch verloren? Bei manchen der "maitres de cuisine" scheint in ihren abschließenden Kommentaren ein Hauch von Brillat-Savarin (1755-1826) "Psychologie des Geschmacks" durch, auch wenn kein Franzose an dem bunten Tafelreigen beteiligt ist. Besonders phantasievolle Küchenmeister haben zu Ehren des Jubilars Tietze Domino-Gerichte kreiert (Domino Cake, Domino Chicken Curry)...ist natürlich weder ein Lehrbuch für Chemie noch für die Küche - will es auch nicht sein. Aber es ist eine charmante, sehr persönliche Vorstellung der "favored recipes" - die meist gute Hausmannskost beschreiben - vor dem Hintergund des wissenschaftlichen Werks der Kollegen. Es sollte Freude machen, dieses sehr sorgfälig redigierte und mit einem Index versehene Werk Freunden und Kollegen der Scientific Community zu schenken und damit Freude zu bereiten. Eigentlich sollte es auch im eigenen Bücherschrank stehen , denn einem Berufstand, der im Unterbewusstsein immer noch mit viel Gift und Umweltschäden identifiziert wird, könnte dieses liebenswürdige Buch zu einer freundlicheren Akzeptanz verhelfen." Prof. Dr. G. Märkl, Univ. Regensburg "Das Buch ist sicher ein pfiffiges Geschenk für Chemiker und Apotheker, die privat gerne auf den kulinarischen Pfaden ihrer wissenschaftlichen Vorbilder wandeln. Es ist in einer ansprechenden Hard Cover-Ausgabe im renommierten Verlag Wiley-VCH erschienen." PTA heute Erwähnung in: Nachrichten aus der Chemie Besprechung von Carl Th. Pedersen in: Dansk Kemi Buchtipp in: Analytik-News "Über 50 Chemiker geben einen kurzen Überblick über ihren Lebenslauf, ihre wissenschaftliche Arbeiten und aktuelle Forschung, sowie ihre Lieblingsrezepte. Eine tolle Idee...So international wie die Wissenschaftler, so unterschiedlich sind auch ihre Rezepte. Nur bei ganz wenigen muss man sich beim Einkaufen der Zutaten anstrengen oder sie gar per Luftfracht einfliegen lassen - allerdings weiß ich jetzt, dass mein Supermarkt um die Ecke nicht alles für "BBQ Kangaroo" vorrätig hat." Laborjournal Table of ContentsContents Martin Banwell: Marinade for BBQ Kangaroo Robert G. Bergman: Potato Latkes (Potato Pancakes) Dale L. Boger: Cannoli Shells Carsten Bolm: Kaiserschmarren Ronald Breslow: Veal and Sausage Stew Reinhard Bruckner: Pears, Beans and Bacon Gianfranco Cainelli: Tagliatelle alla Bolognese Erick M. Carreira: Black Bean Soup Armin de Meijere: Spaghetti con 'Schluntz' Scott E. Denmark: Scott's Fondue Ulf Diederichsen: Green Eel a la Marie with Dill Dip Alessandro Dondoni: Wild Duck in Olive Oil; Maccheroni con salmi di lepre alla Mantovana Dieter Enders: Chicken a la Maritje David A. Evans: Brunswick Stew (Lonely Soup) Marye Anne Fox: Carolina Dirt Cake Burchard Franck: Labskaus Robin L. Garell, Kendall N. Houk: Ahi Tuna Sashimi Napoleon Cesare Gennari: Domino Cake Robert H. Grubbs: Pecan Pie John F. Hartwig: Sorrel Soup; Variant of Nicoise Salad Clayton H. Heathcock: Texas Chili Wolfgang A. Herrmann: Filled Trout Donald Hilvert: Pasta with Artichoke Cream Alessandro Reinhard W. Hoffmann: Lamb Fillets Dieter Hoppe: Sweet and Sour Mushroom Salad Hiriyakkanavar Ila: Chicken Curry Karl Anker J?rgensen: A Crustacean Catastrophe; Tenderloin of Wild Boar; The Royal M&M Almond Cake Alan R. Katritzky: Sauerkraut Salad Horst Kessler: Red Gritz Horst Kunz: Arzgebirg'sche Schusterklie? Richard C. Larock: Chili Crock Pot Steven V. Ley: Ley's Low-Calorie, Chemical-Free Risotto? Lewis N. Mander: Chicken Dijonnais Johann Mulzer: Powidltatschkerl Ei-ichi Negishi: Goma-ae, Goma-yogoshi Kyriakos C. Nicolaou: Fish & Chips Leo A. Paquette: Paquette's Favourite Lasagna Manfred T. Reetz: Herb Sauce Frankfurt Style Daniel H. Rich: Ciappino Herbert W. Roesky: The 1:1:1 Mix Gyula Schneider: Tiszai halaszle Lawrence T. Scott: Fruitcake Victor Snieckus: Cold Beetroot Soup Martin Suhm: Fish Souffle Clausius-Clapeyron Marcello Tiecco: Tagliatelle with Bologna-style Meat Sauce Lutz F. Tietze: Pork Roulades with Cheese Claudio Trombini: Lasagne Verdi Rocco Ungaro: Pasta al Forno Southern Italy Style Edwin Vedejs: Pat Anderson-Vedejs' Wisconsin Linzer Torte K. Peter C. Vollhardt: Dulce de Leche Herbert Waldmann: Cinghiale in Dolce e Forte Ekkehard Winterfeldt: One-pot Fish Soup Peter Wipf: Lemon-Kiwi Pie Yoshinori Yamamoto: Tofu Tempura Axel Zeeck: Filled Peppers a la Benjamin

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Book SynopsisSöderberg & Sara know how to work magic in the kitchen. From their infamous baking, foraging and sourcing interesting ingredients from their kitchen garden, each element of their food is considered, full of love and intrinsically based on their Scandinavian roots. However, in order to manifest their personal humour, attitude and vision to their food, here we have the best tips, recipes and stories to come for their successful kitchen and café in both Ystad and Malmö. We will excite readers about Söderberg & Sara’s quirky approach to cooking, food philosophy and the many palatable delights they offer. The book will include recipes for Folkets Levain (the People's Levain Bread), food to create from foraging, tutorials on creating the best doughs, grow your own food and much more…Table of ContentsABOUT SÖDERBERG & SARAH We bake all our breads from organic flour that is produced locally to us - because that's how we want to bake. We want to produce great food with exciting grains that have grown naturally and from growers that we know and care about their craft. Everything is baked on sourdough in our stone ovenand always allowed to proof so we get each bake just right. And of course, we use only real butter, eggs from free-range Skånska chickens, rapeseed oil from the nearby fields and many other wonderful products that are produced responsibly and naturally around us. We have wonderful sites where people can experience our baking and produce, these can be found both in Malmö and Ystad.

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