Health and wholefood cookery / healthy eating Books

Book Synopsis"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."—The Seattle Times Beans are a “superfood” and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they’re easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!). The cookbook uses popular and widely available beans, pulses, and lentils, and includes 40 simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you’re stocked up on dried or canned beans, there’s plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple. Recipes include: Pinto Bean Enchiladas with Zucchini and Spinach Turkey and White Bean Chili Split Pea Soup with Bacon, Lemon, and Fresh Herbs Huevos Rancheros Sandwiches Butter Bean and Walnut Dip Vietnamese Black Bean Sticky Rice Vegan Black-Eyed Pea Jambalaya Red Lentil Stew with Dried Apricots Cauliflower and Lima Bean Gratin Dried Cherry Pilaf with Chickpeas and Pistachios Bean Bourguignon (with or without beef) Coconut Curry Split Pea DalTrade Review"The recipes range widely, and Freeman’s years of experience in various food-related roles can be clearly seen in the variety of influences and creative applications offered."—Booklist"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."—The Seattle Times "Jackie Freeman's new cookbook is all about nutrition and versatility."—ParentMap

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Book SynopsisTrade Review“If Alison Roman is the queen of stews, Damuck easily reigns in the kingdom of salads.” * Publishers Weekly (starred review) *“Damuck has reclaimed salads for those of us who have given up counting calories and calculating macros and instead just want to delight in the fresh colors and flavors every season offers.” * Paste Magazine *“In a quirky book, she shares her “healthy obsession” with how to mix-and-match flavors, colors and textures so well that you could eat salad for three meals a day and never get bored. That’s an intriguing concept for those of us short on time and stuck in a food rut. While most of us are not so fortunate as Stewart to have a personal salad chef, we can still eat like we do.” * TIME *“I love that Damuck offers more than just recipes; the book includes her tips on washing and storing greens, a list of what to keep on hand for future salads, and even her Spotify playlist of music to make salads by. I'll be crunching along all spring and summer with this book.” * Food & Wine *“Jess Damuck, a food stylist and recipe developer, is out to change our perception of salad. Her new cookbook, Salad Freak: Recipes to Feed a Healthy Obsession, is all about, as she writes in the introduction, salad becoming “something of its own art form.” She explains that, in many ways, anything can be a salad. There are recipes to make a salad for any meal of the day, as something to accompany other dishes, or to be the main event—and even some that are sort of secret salads, like Caesar Salad Pizza, Yellow Gazpacho, and Carrot & Saffron Socca.” * Food52 *“In her first cookbook, our friend tosses salads together in a whole new way: They're irresistible, exciting, and delicious any time of day.” * Martha Stewart Living *“The book fittingly has an intro from Stewart herself, advises home cooks on the best salad essentials to keep in their pantry, and provides recipes for hearty and unique produce combinations that firmly cement salad as a main dish rather than a side.” * Thrillist *

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Book SynopsisHealthy Eating Made Simple.This quick-and-easy cookbook makes healthy meal prep, and eating more veg, effortless.Everyone will love these delicious, vibrant breakfasts, snacks, lunches, dinners, baking and desserts cooked in your air fryer. If you’re new to vegan eating or have just got an air fryer, this book is for you.Find 70 plant-based recipes for beginners. Enjoy cooking:- Easy breakfasts- Simple lunches & light bites- Super quick meals – ready in 15 minutes or less- 30-minute meals - Bread, cakes, cookies & desserts

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Book SynopsisChosen by the Telegraph and the Evening Standard as one of the best healthy eating books of 2017FODMAPs are a collection of molecules found in foods, that can cause issues for some people. A low-FODMAP lifestyle is the only diet recommended by the NHS to treat IBS and its associated symptoms. Emma Hatcher, creator of the blog She Can''t Eat What?!, brings you 100 beautiful, healthy and delicious low FODMAP recipes.Emma Hatcher has suffered from a sensitive gut for as long as she can remember. After years of horrible symptoms and endless frustration trying different diets and cutting out various foods, her GP recommended the Low FODMAP Diet. FODMAP changed Emma''s life and she has never looked back since. Emma''s book, based on her hugely popular food and lifestyle blog She Can''t Eat What?! will take the frustration out of living with IBS, Crohn''s disease, coeliac''s disease, food intolerances and many other digestive disorders. It is fo

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Book SynopsisAS SEEN ON TVFrom the author of the bestselling Air-Fryer Cookbook, this is Jenny Tschiesche''s ultimate guide to using the air fryer for home cooking. Make everything from fakeaways to fries, Sunday roasts to sweet treats - all without any ultra processed foods (UPFs).Contents include:The Unprocessed Pantry: storecupboard staples and meal plansQuick & Easy Lunches: Baked Eggs with Chorizo, Spinach & Tomato, Courgette Crust Mini-Quiches and the ultimate Bacon BapsMidweek Meals: Cajun Chicken Skewers, Halloumi Baked Mushrooms, Lamb Kofta Burgers and Honey Glazed SalmonComfort Food: UPF-Free Scotch Eggs, Gnocchi Bake, Fish Fingers from scratch and Cheat''s Chicken KyivEating with Friends: Baked Butternut Squash, Beetroot and Feta Tarts, Halloumi Caesar SaladFakeaways: Nandos Style Chicken Wings, Flatbread Pizzas, Chicken Tacos with Tomato SalsaSides: Roasted Aloo Gobi, Spicy Patatas Bravas, Maple Roasted Root VegetablesSnacks: Apple Chips, Padron Peppers, Moroccan-Style Carrot Hummus, Cashew ButterDesserts: Banana Muffins, Courgette Brownies, Fruit Crumble Pots and Individual Bread and Butter PuddingsIt''s hard to find the time to cook from scratch, but ready meals and takeouts can be full of UPFs, which are bad for our health and the environment. But cooking with an air fryer will help you give up ultra processed foods for good!Make quick and easy midweek meals, entertain friends with delicious Beetroot and Feta Tarts or a Miso Baked Salmon, and recreate your favourite KFC, Nando''s or burgers with a dedicated Fakeaway chapter. A whole chapter on snacks and another on desserts shows that you can avoid UPFs easily without missing out on convenience or flavour.Air Fryer Cookbook was a Sunday Times Bestseller on 30th July 2022

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Book SynopsisSave time and money all while cooking delicious, healthy meals with just FIVE simple ingredients. Let Jamie Oliver show you how . . .INCLUDES ALL THE RECIPES AND MORE FROM JAMIE''S CHANNEL 4 SERIES QUICK & EASY FOOD ''This is Oliver''s best book in years'' The Sunday Times_____________With just FIVE ingredients that have maximum flavour and minimum fuss, you''ll be cooking exciting and budget-friendly food that''s ready in less than 30 minutes . . . MOUTHWATERING WATERMELON, RADISH AND FETA SALAD ZINGY LEMONY COURGETTE LINGUINE SPEEDY SPICED PRAWN AND BASMATI-RICE SOUP HONEYED STICKY PORK AND CARROT STIR FRY SCRUMPTIOUS CHOCOLATE ORANGE SHORTBREAD_________''Our favourite new recipe book . . . Simple suppers from the nation''s favourite chef'' Sainsbury''s Magazine''Jamie Oliver returns with the second series, focussing on easy family-centric cooking . . . he''s stripped back to basics and all the better for it.'' The Sunday TelegraphTrade ReviewJamie Oliver returns with the second series, focussing on easy family-centric cooking. This is Oliver stripped back-to-basics and all the better for it as he presents a series of simple but tasty recipes * The Sunday Telegraph *This is Oliver's best book in years * The Sunday Times *Lovely straightforward ideas * The Daily Telegraph *Our favourite new recipe book . . . Simple suppers from the nation's favourite chef * Sainsbury's Magazine *The power of five . . . It's the combinations that count. Jamie Oliver conjures easy, mouth watering dishes from only a handful of ingredients * The Sunday Times *Jamie's brilliant new book, 5 Ingredients Quick and Easy, extra tasty * The Sunday Times *The hit of the season (possibly of the year) . . . lovely straight forward ideas * The Daily Telegraph *Didn't think Jamie could get more straight-forward than 15 minute recipes? Think again * Aberdeen Evening Express *[A] refreshing concept . . . if you're short of time you can create a tasty meal in no time * Choice Magazine *

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Book Synopsis'How Not to Diet is for those who want the facts, not your typical fantasy, filler or fluff.' - TelegraphPut an end to dieting and replace weight loss struggles with this easy approach to a healthy, plant-based lifestyle, from the bestselling author of How Not to Die.Every month seems to bring a trendy new diet or weight-loss fad – but they aren't making us happier or healthier as obesity rates continue to rise alongside a number of diseases and health problems. It’s time for a different approach.How Not to Diet is a treasure trove of buried data and cutting-edge dietary research that Dr Michael Greger has translated into accessible, actionable advice with exciting tools and tricks that will help you to eliminate unwanted body fat – for good.Dr Greger, renowned nutrition expert and founder of NutritionFacts.org, explores the many causes of obesity – from our genes to the portions on our plate to other environmental factors – and the many consequences, from diabetes to cancer to mental health issues. From there, Dr Greger breaks down a variety of approaches to weight loss, honing in on the optimal criteria that enable success, including: a diet high in fibre and water, a diet low in fat, salt, and sugar, and diet full of anti-inflammatory foods.How Not to Diet goes beyond food to identify twenty-one weight loss accelerators available to us in our body’s systems, incorporating the latest discoveries in cutting-edge areas like chronobiology to reveal the factors that maximize our natural fat-burning capabilities. This is the ultimate weight-loss guide, taking a timeless, proactive approach that can stand up to any new trend.Trade ReviewHow Not to Diet is for those who want the facts, not your typical filler, fantasy, or fluff. -- TelegraphHow Not To Diet is a treasure trove of science-based data and dietary research, translated into accessible, do-able advice. -- NotedPraise for How Not to Die: Dr Michael Greger reveals the foods that will help you live longer. -- Daily MailPraise for How Not to Die: This book brims with valuable insights . . . vegetarian or not, this book is a great way to improve your diet. -- Financial Times

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Book SynopsisBring the taste of the Mediterranean to your everyday cooking with more than 90 fresh and flavoursome recipes for all occasions.Create fantastic Mediterranean dishes with fresh fish, healthy fats, lean meats, nutritious vegetables and more. Recipes range from classic Italian favourites and colourful Spanish tapas to Greek sharing dishes and rich Middle Eastern flavours, suited to a variety of diet types including vegetarian, pescatarian, and gluten-free.Australian Women''s Weeklyis one of the most popular and reliable sources of recipes for its vast readership in Australia, New Zealand, and beyond - this recipe series taps into Australia''s healthy and vibrant food culture, centred on simplicity, great produce, and multicultural living.

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Book SynopsisNovak Djokovic is a Serbian tennis player who is ranked World No 1 by the Association of Tennis Professionals. He is widely considered to be one of the greatest tennis players of all time.Trade Review... a revelatory read. * The Guardian *A remarkable book. * The Independent *A fascinating read from a world-class athlete. * Top Sante *

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Book SynopsisGluten is found in an extraordinary number of foods, yet it can be problematic for so many of us. Whether you need to cut gluten out of your diet or you're cooking for friends and family with gluten intolerance, River Cottage Gluten Free will provide the tools you need to gain inspiration and navigate mealtimes. Nutrition expert Naomi Devlin gives clear advice for gluten-free eating including detailed guidance on alternative flours, methods of fermentation and delicious baking ideas.She offers 120 ingenious recipes for breakfasts, bread, pastry, soups, salads, snacks, main meals and puddings, including Prosciutto and egg muffins, Blinis with crème fraîche and smoked salmon, Leek and bacon quiche, Courgette hummus, Blackberry bakewell tart, Luscious lemon cake and Chocolate fondants.With an introduction by Hugh Fearnley-Whittingstall and helpful tips from Naomi throughout, this definitive gluten-free cookbook will add fresh vitality to your cooking and eating, and a host of recipes to make you feel great.Trade ReviewIt’s about … embracing “delicious, simple, health-enhancing food”. Yes, please! * Psychologies *

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Book SynopsisTransform your relationship with food and develop healthy eating habits with practical advice and 30 nutritious recipes from a registered dietitian. Discover the art and science of mindful eating! Eating a sandwich while running from a bear isn’t good for digestion or nutrition. That’s exactly what we’re doing when eating a meal on the run or being distracted by computers, TVs, and our phones. Rather than nourishing our bodies, we are feeding anxiety and poor habits that prevent our systems from functioning well. Author and registered dietitian Michelle Babb shows you how to practice mindful eating that lets your body access the nutrients from food and turn on its self-regulating system. When you build a positive relationship with food, you reduce binge and emotional eating—and can shed pounds, maintain your healthiest weight, and ensure optimal digestion. Here, you’ll learn how to: • Bring your attention to eating • Engage the senses (tune into smell, taste, texture, thoughts) while eating • Identify your habits and patterns around food • Eat when you're hungry (and know when you're full) • Discover foods that taste good (and make you feel good) • Whip 30 vegetarian recipes designed to engage all your senses Whether you are trying to lose weight, recover from an eating disorder, or improve your overall state of calm and wellness, this book helps you change your relationship with food and cultivate a positive eating mindset.Trade Review"Covering everything from the science behind what and how we eat to how to shop with gratitude, Babb's wonderful book reminds us why we enjoy eating in the first place."—Booklist"Mastering Mindful Eating [...] will help people learn to better tune in to the needs of their own bodies."—Well + Good

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Book SynopsisFrom the author of the global bestseller How Not To Die comes The How Not To Die Cookbook – a lavish, beautifully illustrated collection of delicious recipes based on the groundbreaking nutritional science of the original book. Dr Michael Greger, founder of the wildly popular website NutritionFacts, takes his comprehensive, lifesaving science into the kitchen. Why suffer from disease and ill health when the right food is proven to keep you healthy, and without the side effects of drugs? We can avoid heart disease, cancer and our other biggest killers if we use food as medicine, and the How Not To Die Cookbook offers a sustainable and delicious guide to preparing and eating the foods that will prevent and reverse fatal diseases.Featuring over 100 easy-to-follow, beautifully photographed plant-based recipes, with plenty of recipes suitable for vegetarians and vegans, the How Not To Die Cookbook merges cutting-edge science with everyday ingredients from the supermarket to help you and your family eat your way to better health and a longer life.All recipes in this cookbook have been fully anglicized.Trade ReviewDr Michael Greger reveals the foods that will help you live longer. -- Daily Mail on How Not To DieBrims with valuable insights . . . Vegetarian or not [How Not To Die] is a great way to improve your diet. -- Financial Times on How Not To DieDr Michael Greger presents the groundbreaking science on how simple plant-based food choices help us live healthier and happier lives. -- Brian Wendel, Founder and President of Forks Over Knives on How Not To DieA new way of looking at nutrition and health. Michael Greger shows people how to save their own lives. -- Rip Esselstyn, author of The Engine 2 Diet on How Not To Die Empowering, groundbreaking, transformative work. -- Kathy Freston, author of Quantum Wellness and The Lean on How Not To DieMichael Greger, MD, scours the world's scholarly literature on nutrition for the most interesting, groundbreaking and practical new research. His work at Nutritionfacts.org and in How Not To Die features the latest science on nutrition and health to show how to treat and prevent disease. -- Joel Furhman, author of Eat to Live on How Not To DieNot only does Dr Michael Greger drop a metric f*ckton of evidence that a plant-based diet will save your damn life, he lays out the blueprint to make it happen. -- Thug Kitchen on How Not To DieTable of ContentsIntroduction - i: Introduction Section - ii: The Daily Dozen Chapter - 1: SIMPLE PREPARATIONS Chapter - 2: BREAKFAST Chapter - 3: SNACKS, DIPS AND SPREADS Chapter - 4: SOUPS AND CHILLIES Chapter - 5: SALADS AND DRESSINGS Chapter - 6: BURGERS, WRAPS AND MORE Chapter - 7: VERY VEGGIE MAINS Chapter - 8: BEAN CUISINE Chapter - 9: GREAT GRAINS Chapter - 10: SIDES Chapter - 11: SWEETS Chapter - 12: SWEETS Section - iii: Sample Menus for 14 Days Section - iv: Kitchen Techniques Section - v: Shopping and Stocking the Cupboards Section - vi: References Index - vii: Index

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Book SynopsisFrom the James Beard-recognised creator of Cannelle et Vanille - lauded by everyone from Bon App tit to Dorie Greenspan - comes 100 recipes that show us how to bring more joy and mindfulness to the kitchen, as well as connection around the table, through family-friendly meals that are satisfying, yet decidedly unfussy. Recipes are organised around the day: start off with Spicy Carrot, Grapefruit and Sunflower juice Soft-cooked Eggs with Dukkah and Bitter Greens; and move on to Tomato, Corn and Bread Salad at midday. There is a chapter of everyday dinners you can prepare on a weeknight, such as a simple spaghetti and meatballs supper or Braised Chicken with Apples and Cider. You'll also find a chapter of menus to inspire you when you want to gather together a larger group of friends and family which Aran heartily encourages! She is especially known for her tender, gluten-free baking and the book includes recipes for her sourdough bread, caramelised onion and fennel biscuits, and her apple tarte tatin (with flour substitutions included for those who aren't gluten-free). Filled with Aran's gorgeous photographs, you will also find suggestions sprinkled throughout the book for creating a welcoming space with lighting, linens, flowers and flatware, along with gentle encouragement to spend time in the kitchen nourishing yourself as well as those you love.Trade Review"Cannelle et Vanille will have you re-booting your pantry and fridge with all manner of seed butters, nut milks, hazelnut dukkah and homemade yogurt. And you'll be rethinking how you cook, because Aran is a master who can turn a wee set of ingredients into a bountiful feast. The recipes are a beautiful expression of how Aran feeds her family and friends simple foods like buttermilk brined roast chicken and roasted carrot and cashew soup. This is a book for all cooks, and one that we plan to turn to for years to come." --Amanda Hesser and Merrill Stubbs, founders of Food52 "This beautiful book is brimming with recipes celebrating the idea that centering life around a nourishing kitchen is something worth striving for." --Heidi Swanson, author of Super Natural Cooking "In a time when we're bombarded with online images of 'perfect' lives, I love that Aran is so real: a working artist and mother for whom cooking is therapy--a practical remedy for the aches and pains of being human. Her book shines not only for its stunning photographs and its inventive everyday recipes but also for the generosity of her voice. Keep a copy in your kitchen, and I know you'll reach for it often." --Molly Wizenberg, author of A Homemade Life and Delancey "The recipes make sense for everyday life, and they are wholesome without subscribing to a particular diet. Reading about and cooking Aran's food takes me to another place--one that is calm and lovely--and inspires me towards a table with friends." --Sara Forte, Sprouted Kitchen and Sprouted Kitchen Bowl + Spoon "Filled with inspired yet down-to-earth stories and recipes, Aran's beautiful book opens up her personal world of food to make ours more delicious." --Renee Erickson, chef of Sea Creatures restaurants and author of A Boat, a Whale & a Walrus "Aran's recipes are both comforting and inventive. They ignite excitement in me as I pull together ingredients in a way I never thought possible, and yet they are familiar, warm, and inviting as I believe food should be. This book also reminds me to slow down, be present, and fill each day with intention." --Ashley Rodriguez, author of Date Night In and Let's Stay In "Aran's book is a journey of food, nourishment, and family. It is generous and robust in both story and recipes. The food is foundational and celebratory--it makes us want to cook, eat, and live authentically with the ones we love." --Karen Mordechai, creator of Sunday Suppers and author of Simple Fare "A collection of the intuitive, wholesome recipes synonymous with Aran's philosophy, which is informed by time, place, and tradition. Her thoughtful approach to meals is a needed lesson in our busy days." --Tara O'Brady, food writer and author of Seven Spoons

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Book SynopsisA timely and expert book to help your child maintain a healthier weight and lifestyle.

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Book Synopsis ** THE FIRST BOOK FROM THE WINNER OF CELEBRITY MASTERCHEF 2018**There's No Taste Like Home tells the remarkable story of John's life in food and his emotional journey of grief and recovery through cooking, with every dish inspired by a personal memory, and each punctuated with stunning photography. It is cookbook with real difference and emotion - born out of his winning MasterChef menu that was inspired by his mother who he had recently lost to Alzheimer's.During the year leading up the MasterChef final John learnt to reconnect with his past, to grieve and to heal through cooking. There's No Taste Like Home is a collection of heart-warming, fuss-free and budget-conscious recipes that each promise to deliver a simultaneous sense of nostalgia and comfort. From easy Breakfast Doughnuts to fun Fish & Chip Tacos to a showstopping Black Forest Gateaux there really is something to satisfy every palette and suit all occasions no matter your skillset or budget. John has created this wonderful collection of recipes, drawing on all his favourite memories of food, menus and cooking, adding his own unique and creative twist to each dish.

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Book SynopsisDelicia Bale is a Registered Associate Nutritionist (ANutr) who is passionate about sharing recipes that make evidence-based healthy eating easy and accessible for everyone. Her focus is on what people can add to their diet to achieve better health, rather than what needs to be taken away. Delicia believes that healthy eating can be both nutritious and enjoyable without the need for restriction and fad diets. As an established recipe developer, she works with brands and individuals to improve their diet and health. She can be found on Instagram at @nutritiouslydelicia.

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Book SynopsisA practical guide to finding and preparing food from hedgerows, parks, fields, woods, rivers and seashore. Aimed at the beginner, it also has a wealth of tips for the enthusiast, and, unlike other books on wild food, covers foraging in the urban environment as well as the countryside. The book shows the reader ''Where, How and When'' to find the best edible berries, leaves, flowers, mushrooms, seaweed, shellfish and snails, with clear and full instructions on what is safe to eat. Foraging covers the 100 wild foods that are good to eat, fun to find, easy to identify - and will make a healthy difference to your diet and your bank balance. The book is organised by environment so when taking a walk, gardening, or having a day out you know how to gather a hedgerow harvest, a field feast, a seaside salad. Each entry features one species, and fully explains its looks, exactly where in the habitat it will be found, when it is ripe to eat, its alternative names, its

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Book SynopsisDiscover the exciting new way to healthy eating, with this simple kitchen appliance that's the secret behind the latest diets. You can create tasty low-calorie, low-carb noodles, ribbons and even `rice' from everyday vegetables and fruits, all with the feel-full factor of real pasta. There's never been an easier way to eat your five-a-day, and more. Catherine Atkinson shows you how to choose and use the different kinds of spiralizer machine, such as vertical or horizontal, with lots of tips and advice on assembly and usage. She then takes you through every spiralize-able vegetable, explaining the most suitable methods and techniques to use, and how to prepare and cook each one. Then there are the recipes - soups, salads, all kinds of `pasta' with sauces, rosti, risotto, pizza and tarts, curries, stir-fries, frittata, tempura and even desserts, cakes, breads and muffins. Over 80 delectable ideas will inspire you through the day. Make breakfast bars and butternut muffins; spiralize pears for a chia porridge; use carrot noodles in turkey enchiladas, or squash and broccoli in a stir-fry; make potato kugels, coodles with avocado sauce and courgetti alla puttanesca... Everything is clearly photographed, from all the how-to techniques to gorgeous finished dishes, so you can see exactly what to do. There are nutritional breakdowns for each recipe, and at-a-glance identifiers for gluten-free, dairy-free, vegetarian, vegan and paleo dishes. Whether you call them courgetti, zoodles, veggetti or vegetable noodles, this cookbook is packed with inspiration.

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Book SynopsisTasty makes cooking simple.Celebrate every mealtime with Tasty Everyday’s full flavour food – faff-free!Whether you’re short on time, ingredients or clean pans, this book is packed full of banging dishes that make it easy for you to create and enjoy fancy fare from the comfort of your own home. With 75 mouth-watering dishes designed to fit in with busy lifestyles; novice or seasoned cook, you’ll find these delicious, quick and easy recipes irresistible. Chapters include: One Pan, Slow and Mutlipurpose Cookers, 5 Ingredients (or fewer), 20 Minutes (or fewer), Better Than Takeout, No-Cook, Bowls, On The Go and Noshes.Find four ways to serve Enchilada Rice, get messy with slow-cooked Asian-Style BBQ Ribs, make Ravioli Lasagne with just 5 ingredients, and indulge in Vegan Banana Icecream Cookie Sandwiches! Mmm … Tasty!

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Book SynopsisThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times ‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists.’ The New Yorker ‘…the high priest of fermentation theory’ the Guardian The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké and so much more! Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make: Low-salt or salt-free sauerkraut Grape Water Kefir Soda Kombucha Soda Dairy-free yogurt Savoury vegetable sourdough pancakes Miso-Tahini spread Apple cider vinegar Herbal mead and so much more! Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen! Trade Review "[Katz is] the country's foremost fermentation expert . . . [and] Wild Fermentation is the best and most accessible guide out there to this most ancient style of preservation."—Epicurious"In the new and revised edition, there's a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you'll have a batch of sauerkraut fermenting away in a cool space, all year long."—Wired Magazine"For amateur picklers and kimchi-makers, there is a new edition of Wild Fermentation, the manual that helped its author, Sandor Katz, become a heroic figure among cooks who ferment their own foods."—The New York Times"This updated and revised edition is a more accurate reflection of the recipes Sandor makes at home—and the knowledge he's accrued by teaching workshops to eager students."—Food52"Folks flock to study books such as Wild Fermentation and The Art of Fermentation, both by the fermentation movement’s guru, Sandor Katz."—USA Today"[When] I open my copy of Wild Fermentation I find that Sandor Ellix Katz, the fermentation guru and master who has inspired so many to explore the world of wild foods, always has a way to reflect on culture and society through his writing. While he writes amount fermented foods, the meaning is always deeper."—Paste Magazine"A groundbreaking book."—Sierra Magazine

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Book Synopsis175 single-serving Mediterranean Diet recipes for every home cook who just wants a satisfying and delicious meal for themselves. Although the Mediterranean Diet has a host of health benefits, making the switch can feel daunting…especially if you only need to make one serving per meal. The good news is that it’s possible to prepare single-serving recipes that are full of flavor, easy to make, and economical—and The Ultimate Mediterranean Diet Cooking for One Cookbook is here to help. This book allows you to make delicious, diet-friendly recipes for every meal from breakfast to dinner and everything in between. Each of the 175 single serving recipes is quick and simple to make to save you both time and money. And while the ingredients are common, the results are anything but. From single-serving, veggie-packed breakfast sandwiches to salmon with spinach and chickpeas, you’ll be able to enjoy delicious versions of all your favorite dishes, no matter what the occasion. Whether you live alone or are just searching for the perfect meal for yourself, cooking solo never needs to be boring (or overwhelming) again!

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Book Synopsis'This book takes a preventative stance towards dentistry, and investigates everything from breastfeeding to gut bacteria, to uncover how to support a truly healthy mouth.' PsychologiesTeeth are often considered the marker of health, attractiveness, success, and even happiness. Yet our approach to dental care has been fearful, costly, and segregated from other parts of the body. We've long known that oral health echoes our overall well-being. But what if we were to flip the paradigm? What if we thought about dental health as the foundation for our physical health?Dr Steven Lin, an experienced dentist and the world's leading dental nutritionist, has forged a new scientific outlook to reshape our perception of dental disease. Through ancestral medicine, epigenetics and an examination of the oral and gut microbiome, Dr Lin has developed food-based principles for a holistic health approach that is literally top-down. Merging dental and nutritional science, Dr Lin lays out the dietary program that prevents painful cavities and dental treatment, giving you the resources to raise kids who develop naturally straight teeth. His 40-day meal plan is complete with the Dental Diet food pyramid, exercises for the mouth, recipes and cooking techniques to help you easily and successfully implement these practices in your everyday life.Since our mouth is the gatekeeper of our entire body, keeping our oral microbiome balanced is essential for creating and maintaining a healthy and wholesome self. The tools to improve overall wellness levels and reverse disease are closer than we think-in our markets, in our pantries, and, most frequently, in our mouths.

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Book Synopsis From the author of the No.1 Bestseller MOB Kitchen: Feed 4 or more for under £10 Having taken the social media world by storm with his 1-minute, how-to-make recipe videos, MOB Kitchen founder Ben Lebus is back with his second book MOB Veggie. Perfect for the vegetarian cook on a budget, and stuffed with delicious, easy and accessible dishes that absolutely anyone can cook with the aim of feeding four people for under £10. Featuring delicious recipes such as Miso-glazed Sticky Aubergine with Sesame Rice, Sweet Potato Gnocchi and Jackfruit Curry, MOB Veggie contains all the inspiration you need to make budget meals to impress your friends and family, any time. Chapters include: Brunch MOB, Fresh MOB, Speedy MOB, Fuss-free MOB, Flashy MOB and Fakeaway MOB. Every MOB Kitchen recipe is affordable, healthy, delicious, beautiful and easy to make. Unlike most budget cooking sites, MOB Kitchen doesn’t make any absurd store-cupboard assumptions. All that is expected is that you have salt, pepper, olive oil and a small budget, nothing more. Get cooking!Trade Review'It’s fast becoming our go-to bible for inspiration' * Independent.co.uk *'Shows that veg-based meals can be affordable, fun and delicious' * The Telegraph *

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Book SynopsisBring the joy of homemade soup back into the kitchen. Featuring over 100 simple, easy-to-make recipes Ultimate Soup Maker is the perfect companion to your soup maker. Save time in the kitchen, cut costs and create delicious, nourishing bowls of soup at home.Why use a Soupmaker?VERSATILITY - from light lunches to something more substantial - soups can be healthy, comforting, hearty andnourishing, as well as easy to incorporate into your daily diet. SUPER QUICK - prepare family favourites such as Roasted Tomato and Leek and Potato soup in half the time. ECONOMICAL - soup makers not only reduce food waste but also precious time spent slaving over the hob and doing the washing up. Affordable models are stocked widely. HEALTHY - the average spend on fresh soup has doubled in the past 10 years. A recent rising trend on Amazon, soupmakers are the new juicers allowing u

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Book SynopsisTHE INSTANT NO.1 SUNDAY TIMES BESTSELLER Traditional and modern family favourite recipes.Meliz's Kitchen is a celebration of the melting-pot of delicious spices and fresh flavours that make a Turkish-Cypriot kitchen.Find inspiration in nine chapters of vibrant, nourishing cooking: Kahvalti (breakfast), Meze & Salata (dishes and salads to share), Ocak & Kizartma (traditional stove-top dishes), Firin (hearty dishes from the oven), Yahni (easy one-pots and slow-cooking), Kebab & Kofte (barbecue dishes and accompaniments), Ekmek & Hamur Isi (breads, doughs, and pastries) and Kek ve Tatlilar (crowd-pleasing sweets).Cookbook reviews from Instagram:'Bringing back lots of memories of food I haven't eaten since I was a kid.' 'Such delish recipes - your veggie stew is on my menu every week.''My favourite book.''So yummy and easy to follow.''I love the book and cook from it at least once a week.''I'm in love with making and eating @melizcooks stuffed cabbage leaves.'Trade ReviewFlavour-packed recipes celebrate the rich diversity of Cypriot cuisine * Sainsbury's Magazine *On of the best of this year's food books 2022 -- Leyla Kazim * BBC Radio 4's The Food Programme *

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Book SynopsisSelected as a best cookbook of the year by BBC Food Programme ‘…the high priest of fermentation - the Guardian ‘The godfather of fermentation.’ -The Telegraph ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ - Dan Saladino, BBC’s The Food Programme From Sandor Katz - New York Times bestselling author of The Art of Fermentation, and the world’s most respected advocate of all things fermented - comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past twenty years, Sandor Katz has travelled the world, learning, teaching and sharing his knowledge of fermentation, discovering fascinating techniques for creating fermented foods. Sandor Katz’s Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation, where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life’s work. This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods. It contains over 60 recipes for global ferments, including: Chicha de jora (Peru) Misa Ono's Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Katz reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years, this book reflects the enduring passion and accumulated wisdom of this unique and much-loved man, who is arguably the world's leading voice on all things fermented. ‘In his Fermentation Journeys, Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.’ – David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to FermentationTrade Review"Sandor Katz’s Fermentation Journeys highlights the personal anecdotes that ignited his passion for fermentation. We are transported to each remote village through him and introduced to the people behind the recipes he has shared. Fermentation is an important method of food preservation that brings unique textures and flavors to many dishes. Sandor has managed to expose the ancient techniques behind the practice while providing approachable recipes for the home cook."—Daniel Boulud, chef/restaurateur, author of Letters to a Young Chef"In his Fermentation Journeys, Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination. This book doesn’t simply serve as a near-encyclopedic travelogue to countless ferments from around the world. It cements the grandfather of the fermentation revival as a great naturalist of our time; an enthusiastic adventurer seeking out not giant beasts, but microscopic ones, through friendships, community, recipes, and more-than-human stories."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation"Sandor Katz has done it again. This time he learns alongside all of us as we travel the world with him and study centuries-old cultural traditions of all things fermented."—Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate"When I absentmindedly wandered into Sandor Katz’s session at the IACP Conference in San Francisco in 2012, a whole new world opened up to me. Ever since then I’ve been spreading the gospel and devouring every snippet of information. This gem of a book, detailing Sandor’s ‘fermentation journeys’ around the world, is a dream come true for this Irish fermentation nerd."—Darina Allen, Ballymaloe Cookery School“More than just fermentation cookbook meets travel journal, Sandor Katz’s Fermentation Journeys is a love letter to the world fermentation community. Like threads of forest mycelium linking underground communication networks, this worldwide community shares knowledge and a belief that fermentation can heal. As Katz documents recipes and techniques, he focuses on the story of place and the individuals that shared their traditions or ideas. In this way, it is a book the fermentation community built.”—Kirsten K. Shockey, author of Homebrewed Vinegar and coauthor of Miso, Tempeh, Natto & Other Tasty Ferments“Sandor Katz takes us on a wild ride around the globe as he discovers a global perspective on fermentation. He proves that we are all hard-wired to crave fermented foods, no matter where we live. It’s fascinating to see how fermentation brings us all together and inspires and informs our own traditions back home. Buy the ticket, take the ride, and hang on tight.”—Sean Brock, chef, author of South and Heritage"I’ve learned more from Sandor Katz over the years than from any other culinarian that I’ve worked with or studied under. This book takes you on a mystical and magical journey through the seemingly endless rabbit hole that is fermentation. From koji to chocolate sauerkraut cake to doubanjiang, Sandor not only shows us how to make these delicious foods but also thoroughly explains the how’s and why’s behind them. Get your crocks and salt ready to start fermenting!"—Jeremy Umansky, chef/owner, Larder Delicatessen & Bakery; coauthor of Koji Alchemy"Sandor Katz opens our eyes to the generous humans around the globe sharing their cultures through the lens of fermentation. Each vivid story transports you to moments of discovery and wonder, sparking memories of a crafty family member who makes something delicious, pulled from the depths of their home, that you can’t get enough of. Multiply that experience one hundred times and you’ll begin to understand the power of this book."—Rich Shih, coauthor of Koji Alchemy"What incredible adventures around the world! Many of the ferments featured here, both traditional and experimental, will be unknown to a majority of readers. I predict Sandor’s book will inspire yet another wave of fermentation enthusiasts. The recipes here will get us started."—Ken Albala, professor of history, University of the Pacific“If you need a reminder of the transformative powers of fermentation, its unifying capacity across cultures, and its pervasiveness on our planet, buy this book.”—Pete Halupka, co-owner, Harvest Roots Ferments“Sandor Katz documents the joys, quirks, and health benefits of fermentation in all its global variety. This encyclopedic cookbook-cum-travel memoir provides 60 recipes that are seeded within a broader discussion of regional techniques and traditions, peppered with profiles of the experts and eateries discovered by Katz on his voyages. . . .This international romp is funky in the best of ways.”—Publishers Weekly“Part travelogue, part cookbook, part chemistry experiment, Katz’s new book is a fascinating look at fermented foods the world over, and it aims, always, to be a respectful one.”—BookPage"A superb book, by a great human being, completely original, beautifully written, and based on carefully recorded field research worldwide. The large number of color photos make a major contribution to the entire book.... I learned SO much!"—Bill Shurtleff, co-author of The Book of Miso and The Book of Tempeh“The recipes are so approachable that you might find yourself experimenting with everything from natto to pulque to pao cai—or even dig into your family’s culture for recipes to revive.”—Civil Eats

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Book SynopsisThe Healing Cookbook takes self-care to the next level. In this four-colour illustrated book, plant-based chef Gemma Ogston shows readers how to supercharge their immune system and boost their mood, to feel better and stay well. It comes at a time when many of us have struggled with our health and are looking for ways to recover from illness and stay well.Eating well is a vital part of good health, and yet so many of us are not fuelling our bodies in the right way. Presented in 4 parts: Recovery, Replenish; Staying Well and Supercharge, with a wellness toolkit, this beautiful book outlines how to harness the power of plant-based eating to recover from illness, and create a strong foundation of long-term health.With over 60 delicious recipes, including Barley and Miso Risotto with Greens and Crispy Shrooms to boost energy levels and mood, Super Nourish Stir Fry with Kimchi to support gut health and immunity, and Tummy-loving Simple Stew to ease digestive issues, The Healing Cookbook is the path to wellness and vitality.

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Book SynopsisNamaste: a respectful greeting frequently used at the end of a yoga session; "I bow to the divine in you"Nom-aste: a respectful prayer of thanks for delicious, nutritious and just plain yummy foodLooking after our well-being and eating tasty, nourishing food go hand in hand. This beautifully illustrated book celebrates mindful cooking and eating, teaching you how to bring the principles of yoga and mindfulness into your kitchen. From ahimsa (non-violence) and Ayurveda (food as medicine) to the art of making your own bread, you'll learn how to give your body what it really needs in order to flourish, and how to nurture a healthy, positive attitude toward food. The 60 wholesome, plant-based recipes inside will add vitality to your daily life and leave you filled with good food and gratitude.

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Book SynopsisAward-winning restaurant Darjeeling Express began life as a dinner party with friends; Indian food lovingly cooked from family recipes that go back generations. In this book, Asma reveals the secret to her success, telling her immigrant’s story and how food brought her home. The recipes pay homage to her royal Mughlai ancestry and follow the route of the Darjeeling Express train from the busy streets of Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad. This is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality. “There’s no need to book a flight to experience Indian home cooking” – Fay Maschler, Evening Standard “Asma is a force of nature: bold, funny, talented, philanthropic and unstoppable” – Grace Dent, Grace & FlavourTrade Review‘Asma Khan’s Darjeeling Kitchen serves up some of the country’s finest food. This book does her proud.’ -- The Mail on Sunday * Tom Parker Bowles *'[A] celebration of heritage and culture that makes a feast out of every meal.' * Woman & Home *‘Asma’s food is spiced in a way that makes my tastebuds feel like they’ve been teleported to India.’ -- Ed Smith * Rocket & Squash Blog *

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Book SynopsisWild Drinks is the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, it is a perfect jumping off point for anyone who is curious to learn more about this magical and witchy world.Across six chapters, Wild Drinks features more than 60 recipes. Learn the basics of wild fermentation and read about the equipment you need to start your fermentation journey. Discover drinks made from grain, including doburoku (farmhouse sake), wild beer and kvass; explore recipes for wild apple cider, country wine and wild soda; try water kefir, kombucha, ginger beer and fruit vinegars, and come to understand the art of imparting flavour, from shrubs to flavoured waters to syrups and liqueurs. And in the spirit of reducing waste, the final chapter shows how to use fermentation byproducts – ranging from crackers made from sake lees to kimchi pancakes, nettle risotto and Basque cider chicken.Recipes include fascinating historical context and quick tips, and Sharon considers the traditions associated with these ancient fermentation practices too.

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Book SynopsisMore than 100 flavour-packed recipes from exciting Dublin-based food brand Sprout & Co'Ottolenghi-style food... as good as it gets. Very tasty food that just happens to be healthy.' The Irish Times The first cookbook from the acclaimed Dublin-based food brand, the Sprout & Co Salad Cookbook includes more than 100 flavor-packed recipes. Co-founders Theo and Jack Kirwan are devoted to celebrating the most delicious things in life, all within a 'farm to fork' context. Ranging from show-stopping sides to satisfying noodle dishes, the Sprout & Co Salad Cookbook shows us how much more there is to salads. With an extra chapter on dressings, toppings and pickles, this cookbook will teach you how to pack your meals full of flavor while ensuring your body gets the nutrients and healthy ingredients it needs. Recipes include: - Endive taco with mustard, walnut & gouda salsa - Pickled Zucchini, pistachio zaatar & ricotta - Ratatouille con tomate - Gochujang chicken salad - Harissa sweet potato & green yoghurt - Chorizo & halloumi honey with braised fennel - Salt & pepper prawn salad

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Book SynopsisOne of the Food Programme's Cookbooks of the Year 2021!'The recipes are nourishing, so full of goodness, so tasty and a joy to cook and eat, and I have cooked a lot from it.' Leyla Kazim'"Good to eat" recipes indeed, as well as lots of things which are "good to know". David wears his knowledge lightly - about the science and nutrition of food - so that the focus can remain on making the food delicious. It's all there, though, for those who want the 'why's as well as the yums...' Yotam Ottolenghi'Revitalise your diet and feel well-fed at the same time.' Dan Lepard'Good to Eat is full of tasty morsels of both knowledge and recipes that you and all your gut microbes will love! A fantastic book.' Tim Spector'A great number of books have been written by Bake Off winners, and David Atherton's is one of the best.' Delicious Magazine 100 fresh, healthy pescatarian recipes'People often think that healthy eating means restricting foods or counting calories. But for me this form of 'healthy eating' was not sustainable. Plus, it was dull. I hated cutting out the food I loved best - bread, cake, pizza, Yorkshire puddings! That realisation changed how I approached food. Food should be healthy, but so should our relationship with food. So instead of depriving myself of my favourite dishes, I found new, easy ways to make them better for me.' - David AthertonGOOD TO EAT is a book that indulges our craving for baked goods, filling foods and sustaining meals but leaves us feeling good. With a few simple tweaks - like using root veg to minimise the use of sugar or trying a plant-based alternative - you can enjoy what you love to eat while nourishing your body. Food is one of the longest relationships of our lives and what we put on the plate should be more important than what we are leaving off it.With 100 exciting new recipes from the 2019 Great British Bake Off winner GOOD TO EAT promises fresh and filling suppers, sweet treats with a healthy spin, hearty salads to pick and mix, soups and more. David will leave you eating and living well.Trade Review"Good to eat" recipes indeed, as well as lots of things which are "good to know". David wears his knowledge lightly - about the science and nutrition of food - so that the focus can remain on making the food delicious. It's all there, though, for those who want the 'why's as well as the yums... -- Yotam OttolenghiRevitalise your diet and feel well-fed at the same time. -- Dan LepardGood to Eat is full of tasty morsels of both knowledge and recipes that you and all your gut microbes will love! A fantastic book. -- Tim SpectorA great number of books have been written by Bake Off winners, and David Atherton's is one of the best. -- Delicious Magazine – October 2021

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Book Synopsis2016 Silver Nautilus Book Award Winner Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). “This is the one go-to resource for all things kombucha.” — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods

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Book SynopsisThis book shows how to get your five-a-day in a whole range of delicious ways. Find out about over 250 different fruits and vegetables, discover where they originated, and learn how to choose, store, prepare and cook them. This guide with over 1300 photographs, explains all there is to know about these exquisite foods and how best to enjoy them.

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Book SynopsisTrade Review“The human brain doesn’t come with an owner’s manual, but Genius Foods comes close—except that it’s also fun to read, and written in a way that anyone can understand. Lugavere has done a great job of distilling the best-available evidence to fix or prevent a broken brain, while also bringing important new ideas to light.” — Mark Hyman, MD, Director of the Cleveland Clinic Center for Functional Medicine “Max Lugavere has magnificently accomplished the task of bringing the leading edge of brain science to the table—literally. Genius Foods rightly portrays what we choose to eat as representing the most influential decision we make in terms of brain function as well as resistance to disease. Lugavere empathetically guides the reader to dietary choices that will clearly pave the way for a better brain.” — David Perlmutter, MD, Author, #1 New York Times bestseller Grain Brain and Brain Maker “Genius Foods can help you reset your mental agility, cope with stress, battle brain fog, and even smack back dementia. What are you waiting for?” — Mehmet Oz, MD, Professor, Columbia University “Genius Foods breaks down and connects cutting-edge topics like dementia prevention and gut health with humor, optimism, and ample enthusiasm. Max Lugavere excels at making the complex subject of nutrition one that anyone can follow and apply in their own lives.” — Maria Shriver, award-winning journalist and founder of The Women’s Alzheimer’s “Max Lugavere has pursued a personal mission to learn and educate others in the increasingly-concerning issue of dementia and cognitive decline. In Genius Foods, he has compiled the most masterful summary of nutritional science relevant to brain health that I have ever read. Heartfelt, readable, and real, Max cuts through the misinformation that characterizes conventional dietary advice and comes to conclusions that are unexpected and powerful. If you are interested in preventing cognitive decline and dementia, Max’s book is an absolute must read.” — William Davis, MD, Author of the Wheat Belly series and Undoctored

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Book SynopsisOBSERVER FOOD MONTHLY FOOD PERSONALITY OF THE YEAR 2022"Becky Excell is the Queen of gluten-free baking." – Nigella Lawson Are you avoiding gluten but yearn for fluffy cakes, fresh bread, filled doughnuts, game-changing pastries and mind-blowing desserts? The second cookbook from best-selling author Becky Excell How to Bake Anything Gluten Free is the first book that shows you how turn your kitchen into your own personal gluten-free bakery – but nothing tastes or looks "gluten-free"! Becky has spent years developing delicious recipes and sharing them with her followers on Instagram. She is here to show you that a gluten-free life can be exciting and simple, without having to miss out on your favourite bakes ever again. Ever ordered dessert and ended up with fruit salad? Ever walked into a bakery and realised you can only eat the napkins? Or (worst of all) ever experienced the awkward moment of not being able to eat your own birthday cake?! Well this book is here to change all that – for good. From rainbow cake to smores brownies, red velvet cupcakes to fried doughnuts, triple-chocolate cookies to strawberry cheesecake, black forest gateau to apple pie, bagels to cinnamon rolls, classic Cornish pasty to mini beef wellingtons, plus a whole chapter dedicated to the ultimate gluten-free Christmas (including dairy-free, veggie and low FODMAP options), Becky gives you all the recipes you'll ever need with tips and advice on how to bake absolutely anything gluten-free. Trade ReviewBecky Excell is the Queen of gluten-free baking. * Nigella Lawson *

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Book SynopsisA visual guide to lentils and their culinary uses, with deliciously tasty dishes to try.

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Book SynopsisThis book shows you how to make 65 fresh and natural juices for health, vitality and delicious drinking - with a fruit and vegetable guide and 400 photographs. It is a fabulous collection of 65 refreshing recipes for super healthy juices, vital veggie blends, extra exotic coolers and perfect party drinks. You can find the right juice for any occasion from simple Fresh Orange Squash and Ruby Red Lemonade to a Kiwi and Stem Ginger Spritzer and a Broccoli Booster. It offers a comprehensive introduction provides information on ingredients, their properties and health benefits, plus authoritative advice on vitamins and minerals. Cook's tips and variations occur throughout the book. Fresh, homemade juices are delicious, quick and easy to make as well as being packed full of nutrients. This book gives full instructions on how make 65 sensational mixes. A handy reference section gives practical information on juicing equipment, techniques and ingredients. This is followed by the recipe section where you can tempt your tastebuds with Watermelon and Star Anise Fizz and Thyme-Scented Plum Lush, get an instant detox with the Clean Sweep, or revitalize your energy levels with the Veggie Boost.Whether you want a tasty, instant health boost, a sweet treat or a refreshing thirst quencher, this essential guide has everything you need.

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Book SynopsisWhether the rise for the popularity in vegan and vegetarian recipes is moral, financial or just that some people want to eat more plant-based meals, the Good Food team have made sure their recipes are balanced, nutritional and delicious.In Good food Eat Well: Vegan and Vegetarian there are recipes to cover groups of any size and occasion. From big batch cereals and smoothies to help you start the day right to quick meals, snacks and desserts for one alongside relaxed buffet ideas and formal entertaining dishes for a crowd there’s heaps of inspiration for vegan and vegetarian cooking that everyone will want to try. All of these 100 triple-tested recipes from the Good Food experts are vegetarian and, where possible, they’ve been adapted or there are suggestions on how to make them vegan too.Table of Contents 1: INTRODUCTION 2: Breakfast 3: Brunch & Smoothies 4: Substantial soups & snacks 5: Lunch 6: Suppers 7: Healthy breads 8: Lighter bakes & puddings 9: INDEX

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Book SynopsisThis title features over 140 inspirational recipes for all occasions, from simple pasta soups and sauces to more elaborate baked dishes that don't exceed 15g of fat per portion. It includes a useful chart showing the fat and calorie content that lets you monitor your intake at every meal, and suggestions for alternative reduced-fat ingredients. It contains recipes for all tastes, from light vegetable soups and rich, creamy sauces to robust meat dishes and noodles suffused with spicy hot chillies. Make your own pasta using the easy step-by-step instructions, or choose from the extensive variety of dried pasta listed in the useful guide. This practical volume presents a collection of more than 140 sensational recipes that make the most of this universally popular food in soups, main courses and salads that are full of flavour but low in fat. As well as containing recipes found all over Italy, you can also discover regional Italian, Sicilian and Sardinian specialities, and Asian noodle dishes from China, Indonesia and Thailand. Learn how to make quick-and-easy sauces, using simply a few fresh ingredients or store-cupboard items. There is inspiration for cooking with a variety of produce, from vegetables, pulses and aromatic herbs to fish, seafood, poultry and meat. With over 200 superb colour photographs, simple step-by-step instructions and a tempting collection of pasta and noodle recipes, this cookbook is a must-have for pasta lovers who are watching their weight.

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