Vegetarian Cookery and vegetarianism Books

Book SynopsisFrom delicious dals to rich curries, flat breads, savoury breakfasts, snacks, and much more, this book brings you Richa Hingle's collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You'll explore some well-known and new Indian flavours that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa's mouth-watering desserts, they will likely become your new favourites. The recipes have been designed to simplify complex procedures, and Richa's workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the spices called for in the recipes. The restaurant-quality recipes are ideal to make for yourself, for family, and for entertaining guests.Trade Review"Richa Hingle's first cookbook is nothing short of phenomenal. ...I can't wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) I've ever seen." (Colleen Holland, Co-Founder of VegNews Magazine)"Richa's recipes for the vegan dietary lifestyle are rich and comforting. Love the refreshing take on some of the classics that often rely heavily on dairy. I can't wait to sample them!" (Raghavan Iyer, author of 660 Curries)"In this extraordinary cookbook, Richa Hingle masterfully combines the traditional flavors and techniques of Indian cuisine with streamlined cooking methods and healthier ingredients, resulting in the best collection of vegan Indian recipes anywhere." (Robin Robertson, author of Vegan Without Borders, Vegan Planet, and others)"With superbly spiced recipes, eye-catching photographs amd mouthwatering descriptions, this book will find a permanent place in your kitchen. Richa's recipe for Quinoa Cauliflower biryani alone is worth the price of the book." (Monica Bhide, author of Modern Spice, and A Life of Spice)

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Book SynopsisSunday Times bestsellerAward-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly. In this exciting new collection of over 200 simple recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things fast and easy. These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy.There are one-tray dinners, like a baked dahl with tamarind-glazed sweet potato, quick dishes like tahini broccoli on toast, one-pot soups and stews like Persian noodle as well as one-pan fritters and pancakes such as golden rosti with ancho chilli chutney.Onebrings together a way of eating that is mindful of the planet. Anna gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference. There are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away.This book is good for you, your pocket and the planet.Trade Review‘Even if you don’t do the cooking at home, you may well have had a brush with Anna Jones: if your plate is without meat, she’s probably behind it. Because for eight years now Jones and her bestselling vegetarian cookbooks have been gently edging out chicken pie and sausages in favour of courgette polpette and carrot dhal. Jones, 42, is not short of vegetarian converts. She’s up there with Yotam Ottolenghi and his sumac for the impact she’s had on our culinary habits this century’ Sunday Times ‘One pot, one pan, one tray, one planet. . . And one Anna Jones. One is a big and bold book, as much a call to arms as it is a collection of recipes to fall for. This is a book where thought meets practical action meets deliciousness: where what we eat is no longer about how to look after and delight ourselves but how to look after and protect our planet. It’s a huge achievement.’ Yotam Ottolenghi ‘Every so often a cookbook comes along that raises the bar for food writing. Think Nigella Lawson’s How To Eat or Samin Nosrat’s Salt, Fat, Acid, Heat. The latest chef to join the pantheon is Anna Jones, with One: Pot, Pan, Planet’ Vogue ‘It’s true to say that Anna Jones always delivers: reading any recipe of hers is like receiving a promise of dependable deliciousness. With this book, however, she has given something deeper of herself. There’s so much humanity and wisdom in it’ Nigella Lawson ‘Truly imaginative cooking’ Rachel Roddy ‘Still dedicated to giving us stylish dishes with maximal flavour (think broad bean and green herb shakshuka, and golden rosti with ancho chilli chutney), the book is punctuated with palatable nuggets of information: in chapters entitled ‘Planet I’ and ‘Planet II’, Jones explains how we might combat the climate crisis through small behavioural changes around the way we eat’ Harper's Bazaar

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Book SynopsisVietnamese Vegetarian showcases over 80 of the tastiest vegetarian Vienamese recipes from Uyen Luu. From quick dishes such as Sweet Potato Noodles with Roasted Fennel and Sweetheart Cabbage and Omelette Banh Mi, to dishes fit for a feast such as Mushroom and Tofu Phở and Rice Paper Pizza, as well as sweet treats like Rainbow Dessert and Lotus and Purple Sweet Potato Rice Pudding, there is a vast array of dishes for any occasion. With tips and tricks on how to adapt the recipes to use alternative ingredients, this is bound to be everyone’s go-to book on vegetarian Vietnamese food.

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Book Synopsis***BOSH! ON A BUDGET NOW AVAILABLE***OVER 1 MILLION BOSH! BOOKS SOLDThe vegan Jamie Olivers' The TimesWant to cook ridiculously good plant-based food from scratch but have no idea where to start? With over 140 incredibly easy and outrageously tasty all plants meals, BOSH! will be your guide.Henry Firth and Ian Theasby, creators of the world's biggest and fastest-growing plant-based platform, BOSH!, are the new faces of the food revolution.Their online channels have over 2.3 million fans and constantly inspire people to cook ultra-tasty & super simple recipes at home. Always ensuring they stick to fresh, supermarket-friendly ingredients, BOSH! truly is plant-based food for everyone.In BOSH! Ian and Henry share over 140 of their favourite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts & incredible sharing cocktails.The book is jam-packed with fun, unpretentious and mega satisfying recipes, including Creamy Mac and Greens, Burrito Samosas, the Big BhajiTrade Review“A really great cookbook with over 140 recipes to use every day.”HAIRY BIKERS ‘A fantatic vegan cookbook with easy, delicious recipes that will have everyone forgetting it’s vegan. From clean-eating crowdpleasers to the most indulgent vegan junk food, this cookbook is great for vegan newbies and veterans alike.’ Glamour UK Online “I love the BOSH! boys, their energy and their totally original,exciting approach to simple, tasty plant-based food.”ANNA JONES, author of A Modern Way to Eat “Ian Theasby and Henry Firth from “BOSH!” create simple and imaginative vegan recipes which are filmed and broadcast to over 1.4m Facebook users. Their videos are short, intoxicating, with no agenda or fuss – just showcasing delicious, comforting food that happens to be meat free.”BBC Radio 4 “The Ant and Dec of the vegan world”Heat “Thanks to [their] inspiring videos of easy-to-whip-up recipes, such as a vegan kebab and a guacamole potato salad, BOSH! has racked up almost 1.4m likes on Facebook.”The Guardian

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Book SynopsisThe Unofficial Harry Potter Vegan Cookbook is a stunning, visual delight that features more than 75 mouth-watering recipes certain to be enjoyed by vegans and non-vegans alike. Created by Imana Grashuis, kitchen witch, recipe developer and photographer and Tylor Starr, founder of the Protego Foundation and the Chickpeeps podcast, the book is both an amazing recipe collection as well as an encouraging, uplifting invitation to the vegan lifestyle. From Molly Weasley's Breakfast Spread to Giant Pumpkin Patch Brownies, the authors imbue every recipe with text and imagery that capture the feel of the Wizarding World, with a bit of storytelling thrown in for good measure. The book's foreword is written by actress and animal rights advocate Evanna Lynch, best-known for her role as Luna Lovegood in the Harry Potter film series.

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Book SynopsisVegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity.Much vegetarian food at curry houses is unappealing and unimaginative. The Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love.All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online – and with Dan’s detailed step-by-step instructions, you’ll be making your own vegetarian curry feasts in no time at all.

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Book SynopsisIn Green Kitchen: Quick & Slow David Frenkiel and Luise Vindahl showcase over 100 modern vegetarian recipes that capture the quick and slow moments of life and in the kitchen.From the QUICK low-effort weekday dinner when you don’t want to spend the whole day in the kitchen but still want to eat something delicious, to the SLOW moments when cooking becomes the best part of the day, these recipes will teach you how to cook great tasting, modern vegetarian food and show you how to find joy in the process.Featuring stunning photography, and packed cooking tips and fun flavour-twists throughout, Green Kitchen: Quick & Slow will not only inspire you with what to cook on any night of the week, but it will show you how cooking can be your best therapy, friend and ultimate joy.

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Book SynopsisIf you are time-poor, stuck in a food rut, or simply hate doing dishes, One-pot Vegetarian is the book for you. Bringing together classic recipes and fresh originals, Sabrina Fauda-Rôle teaches you how to cook over 80 veggie-packed meals in just one pot. From weeknight essentials to gatherings and celebrations, there’s something for every occasion. Try the warming Tuscan soup, a speedy Spring green casserole, ready in 25 minutes, and a rather impressive Risotto primavera. Filled with inspiration for simple, healthy, delicious meals, One-pot Vegetarian contains a wide variety of ingenious recipes, perfect for any night of the week.

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Book SynopsisGet top marks in the kitchen, with over 130 easy, cheap and delicious vegetarian recipes for students.Never mind essays and exams - one of the biggest challenges you'll face at university is fending for yourself in the kitchen, especially if you're vegetarian. The Hungry Student Vegetarian Cookbook will take you from freshers' week to graduation, all on a seriously tight budget. You'll never have to resort to a can of baked beans again! Whether you want a simple dinner, a quick lunch between lectures, exam fuel or a slap-up meal to impress your housemates, these easy-to-follow recipes are designed specially for students and include all your favourites. Enjoy veggie lasagne, bolognese, fajitas and chilli, as well as ideas for soups, casseroles, pasta bakes, jacket potatoes and homemade dips. Plus morning-after breakfasts and simple but knockout desserts and sweet treats, such as chocolate fudge brownies, sticky toffee pudding and lemon cheesecake. With photographs to show what you're aiming at, advice on equipment and stocking your cupboard (even in a tiny shared kitchen!), and essential hints and tips - including how not to poison your friends - you won't want to leave home without The Hungry Student Vegetarian Cookbook.Table of ContentsIntroduction. Kitchen kit. Love your oven. Stocking up your store cupboard. Watching your budget. How not to poison your friends. Clever cooking. Keeping it veggie. Pasta. Stir-fries, noodles and rice. Soups, stews and curries. Salads, veggies and sides. Jacket potatoes and toppings. Easy dinners. Feeding friends. In bread and on toast. The morning after. Sweets. Index. Acknowledgements.

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Book SynopsisWith Gaz Oakley’s fantastic alternatives to the traditional turkey and trimmings, you can enjoy delicious plant-based recipes throughout the holiday season. Gaz talks you through the menus and the planning, from Christmas breakfast through to show-stopping lunches with the likes of Cauliflower Wellington, Slow-roasted Mushroom Fillet, Festive Nut Roast Wreath, or the perfect Thanksgiving centrepiece Pumpkin Mac and Cheese. And these are all rounded off with spectacular dairy-free puds, including boozy Tiramisu and Crème Brûlée Tartlets. And it’s not just about the big celebrations: Gaz offers ideas for delicious leftovers, including the Ultimate Christmas Burger, as well as classics such as Bubble & Squeak Patties. Packed with ideas and inspiration, Plants Only Holidays offers fresh and flavoursome vegan dishes perfect for the festive table. Text is extracted and updated from Vegan Christmas: Over 70 A

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Book SynopsisIndian food like you’ve never seen it before, in a unique vegan cookbook with over 100 stunningly photographed plant-based recipes and tons of health tips from a doctor who shows that food is the best medicine India is home to a vibrant tapestry of culinary traditions — and to more vegetarians than anywhere else in the world. It’s also where Dr. Sheil Shukla learned to love traditional Gujarāti fare, cooking alongside his adored ba (grandmother) over summers in Mumbai. During his medical training, Dr. Shukla discovered the power of plant-based nutrition to prevent and manage chronic illness — and so began his mission to reinvent the classic vegetarian dishes of his heritage. Plant-Based India presents over 100 completely vegan recipes for shāk (spiced vegetable dishes), dāl (legume stews), rotli (flatbreads), bhāt (rice dishes), and more. From a comforting Pālak Tofu that transcends dairy-based paneer, to vegan Nān, festive Navratan Rice, hearty Dāl Makhani, and summery Chocolate Chāi Mousse with Berries, these are recipes from the heart — filled with nourishing ingredients at their seasonal best.

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Book SynopsisFor bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother’s cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in non-traditional ways. It’s a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients. Readers will learn how to make their own kimchi, chili oil, knife-cut noodles, and dumplings. They’ll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking—from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin’ Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavors created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.Trade ReviewTo Asia, With Love is not just a beautiful love letter to the continent, but one to all Asian mothers. Hetty McKinnon has captured the flavor and essence of the food her mother so lovingly prepared, and managed to transpose them for our generation. Dispelling the notion that Asian ingredients are obscure and dishes meat heavy, Hetty’s plant-based recipes are accessible, practical and delectable. Comforting and familiar but also current and exciting (dumplings for every season!), this is truly the food I want to cook and eat from breakfast through to dinner . . . and dessert (soy sauce brownies!). -- elen Goh, recipe developer, food columnist and co-author of SweetNigella Lawson described Hetty’s recipes in To Asia, With Love as “a gift to the home cook”. -- Nigella LawsonWe cannot publish a Hetty McKinnon recipe without it winding up as the most popular recipe of the week ... in To Asia, With Love, I found a nearly greedy amount of those sure hits. -- Lauren James, Epicurious

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Book SynopsisAs seen on ITV's Living on the VegOVER 1 MILLION BOSH! BOOKS SOLDHealthy eating never looked so good From the #1 Sunday Times bestselling authorsAn invaluable guide to how to eat and live healthily while following a plant-based diet.' Dr Rupy Aujla, The Doctor's KitchenHenry and Ian are on a mission to help you eat and feel better, using only the power of plants!With 80 delicious, plant-based recipes and nourishing meal plans to help you stay on track whatever your goal, this book is your ticket to a healthier, happier life.Try the fresh flavours of a Zingy Watermelon Salad or Jammin' Jambalaya, and indulge in a Not-that-Naughty Burger or Salted Caramel Apple Crumble with Custard, safe in the knowledge that a healthy diet doesn't have to mean deprivation.Packed full of nutrition hacks and lifestyle tips that BOSH! have learnt throughout their journey, BOSH! Healthy Vegan shows you how the power of plants can transform your wellbeing, for good.Trade Review‘The Holy Bible of plant-based recipes…the ultimate book to get started with cooking plant-based food this Veganuary’. Dailymail.co.uk ‘a dynamo of plant-based power that will boost your mood and have you jumping around the kitchen’ Yorkshire Food Guide ‘full of great vegan alternatives for all your favourite dishes’ Good To Know Praise for BOSH!‘The Vegan Jamie Olivers’ The Times‘The Ant and Dec of the vegan world.’ Heat‘The new stars of plant-based eating.’ Mail on Sunday‘Plant and Dec’ The Sun‘Satisfied even this die-hard carnivore’ Sunday Telegraph‘Inspiring’ Guardian

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Book SynopsisThe second in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater.Much of my weekday eating contains neither meat nor fish It is simply the way my eating has grown to be over the last few years.' From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet.Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice as comforting as a cashmere blanket big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include:Simple filo pastry filled with cheese and greensA savoury tart of shallots, apples and ParmesanSoothing polenta with garlic and mushroomsFiery udon noodles with tomato and chilliesCreamy pudding rice with rosewater and apricotsTrade Review‘There’s a zen-like calm reading Greenfeast, the latest from Nigel Slater. Perhaps it’s the simple, yet graceful way he describes a dish: greens, coconut curry is “vibrant, verdant”. Or the brushstrokes by artist Tom Kemp that punctuate pages throughout the book. Or simply that Slater writes so beautifully about how he – like so many of us – is eating less meat. But ultimately it’s the recipes. I dare you to open the book at any page and not say to yourself, “Yes, I’d fancy that for dinner tonight”’ Independent Praise for Nigel Slater: ‘A dream of a book. Slater … has produced such a hymn to winter that we’ll all be able to cope with it this year’ Diana Henry, Telegraph ‘Congratulations Nigel! The Christmas Chronicles is a magical, cosy hug of a book’ Nigella Lawson 'Nigel is a bloody genius' Jamie Oliver 'The greatest cookery writer of them all' Guardian ‘The best food writers combine beauty with practicality, and no one does it more elegantly than Nigel Slater’ Jane Shilling, Daily Mail – BOOKS OF THE YEAR 'The pick of the bunch…bubbling with ideas, suggestions, hints and personal opinions that genuinely help you to make your own mind up about how and what to cook' The Times 'He's a genius' Matthew Fort, Guardian ‘Slater remains the reigning champion, a writer incapable of uninspiring sentences' Daily Express ‘No one writes more temptingly about food' Independent

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Book SynopsisWhen Denis Cotter opened Paradiso in Cork City in 1993, he wanted to create an exciting, modern, vegetable-based cuisine. The restaurant soon gained local and international recognition for its ground-breaking, flavour-driven food, and its dedication to local and seasonal produce was ahead of its time. Paradiso continued to evolve over the decades, becoming a much-loved part of Cork's food culture and remaining at the forefront of creative vegetable cooking. Along the way, a unique cuisine came into being, a style of cooking that grew into something that remains identifiably Paradiso. This new book captures the essence of Paradiso now, with just a nod to the past and an eye on the future. It is a collection of new and evolved recipes, presented in a way that reflects how the dishes are prepared and served in the restaurant. And there is a comprehensive section that will teach you how to make the core elements that are the building blocks of the kitchen, the things that deliver concentrated flavours and textures. With these building blocks, you will be able to bring a touch of Paradiso to everything you cook.Trade Review"A landmark title in Irish food publishing." - John and Sally McKennaTable of ContentsForeword by Cillian Murphy; Introduction; Plates; Potatoes; Sweet; Staff Dinner; Core Elements; Index; Acknowledgements

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Book SynopsisDiscover the cuisine of a secret part of southernmost Tuscany, known as La Costa D’Argento — the silver coast, in the second edition of Acquacotta. In this cookbook, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family’s best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano. It is a celebration of the region that's named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, its rolling hills, long beaches, overgrown fig trees, rambling vineyards – and rich culinary history. The latest iteration of Acquacotta features a beautiful new cover and a vegetarian and gluten-free index that highlights a different side to Italian cuisine. In words and pictures, Emiko guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella. Plus, of course, the book’s namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place. Trade Review‘Acquacotta is a serious and authoritative homage to the foodways of this little-known but lovely corner of Tuscany, its history, its influences, its landscape and its wonderful produce. Every dish in this book respects local knowledge and tradition and thanks to the author’s brilliant photography, its essential nature is revealed for all to see and understand. I love it.’ – Stephanie Alexander

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Book SynopsisWinner of the Best Vegan Cookbook Award in VegNews Magazine 2021Plants Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle.With symbols flagging whether recipes are high-protein, take less than 15 minutes, are gluten-free, one-pot or are suitable for meal prep,Plants Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients – just fantastic food using plants, only.Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants Only Kitchen, Gaz's recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food.

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Book SynopsisCook smarter and feel better with one hundred delicious recipes! Completely revised and updated from the author's previous Vegan Vitality, this is the ultimate guide to veganism for active lifestyles. More than eight million North Americans choose to exclude meat from their diets, and an additional twenty-five million rarely eat meat. Many of these individuals consume no animal products whatsoever. Why do these vegans and vegetarians choose to forgo steak, yogurt, or ice cream? Most commonly, they cite increasing and maintaining personal health. Add to this the steadily growing population of health and fitness enthusiasts who adopt plant-based diets temporarily to meet their performance goals, plus those looking to vegan diets for weight loss, and we’ve got a full-blown diet and lifestyle movement quickly expanding across the globe! This is a comprehensive active-living guide and cookbook for current and aspiring vegans and vegetarians interested in making regular physical activity a part of their lives. Fitness and nutrition coach Karina Inkster motivates and inspires readers to increase the quality (and length!) of their lives by enjoying a whole foods, plant-based diet and engaging in regular exercise. Recipes include: Apple spice baked oatmeal Open-face smoky melt Vegan scalloped potatoes Homemade energy bars Thai peanut curry with veggies, tofu, and pineapple African stew Clean 'n green flatbread No-cream of cauliflower soup Mediterranean medley salad Chocolate-dipped strawberry smoothie So many more! With healthy living advice for everyone from beginners to amateur athletes, as well as a well-rounded collection of one hundred mouthwatering recipes specifically created to fuel active living, this book sets itself apart by bridging the gap between diet and fitness, approaching health holistically and as a long-term lifestyle. Also included are interviews with vegan athletes and fitness professionals, each providing their own recipes, top-secret tips, and habits for healthy, active plant-based living.

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Book SynopsisThe past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs.With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!Trade ReviewGive your veg some fire and smoke with Genevieve Taylor's vibrant recipes. * Daily Telegraph *Search under "courgette", actually, if you get your hands on Charred, the new vegetarian grilling and barbecue book from British livefire-cooking expert Genevieve Taylor, who aims to 'explode the myth that good BBQ has to be all about Man vs. Meat'. * The Wall Street Journal *

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Book SynopsisAll the facts and advice for anyone curious about feeling and doing better through a plant-focused diet What if there was a way of eating that may help us live healthier for longer and protect the future of our planet, too? The good news is that evidence now shows a plant-based diet may offer us exactly that?and straight-talking nutritionist Simon Hill has done the hard work translating the science into actionable advice for everyday life. Before transitioning to a plant-based diet, Simon held many of the common misconceptions. But instead he experienced incredible improvements in his energy levels, digestion, mental clarity, and post-workout recovery after making the shift. He?d finally understood the power of food and was determined to find out?and share?the agenda-free truth about the optimum diet for human health. By undertaking a master?s degree in nutrition, poring over the latest scientific papers and books, and producing hundreds of hours of his internationally successful Plant Proof podcast, Simon has pursued the answers to all the questions he had about fueling our bodies with more plants. Now, in his first book, he brings it all together into one inspiring and practical guide. It covers: ? The reasons why we?re all so confused about what to eat ? The evidence showing how a plant-based diet might reduce risks of heart attacks and strokes, type 2 diabetes, cancer, and dementia ? The positive impact of plant-based living for the climate and animal welfare ? Common myths about a plant-based diet?and what the real facts are ? How to build a healthy, satisfying plant-based plate, from macronutrients to micronutrients ? Practical tips for making the shift, and much more. If you want to understand and unlock the many benefits of putting more plants on your plate, this book is for you. Includes metric measures.

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Book SynopsisA guide to the world of gourmet vegetarian cooking. It helps you discover the health and economic advantages, as well as various ethical and spiritual considerations.

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Book SynopsisTrade Review“A gem of a cookbook that will give you a complete sense of wanderlust. Erin Gleeson’s signature illustrations make her recipes not only easy to follow, but a complete joy to create.” -- Jeanine Donofrio * author of Love & Lemons Every Day and The Love & Lemons Cookbook *“Erin Gleeson has captured the very essence of the Mediterranean with her exquisite photographs and watercolors. This book is a must-have for anyone who loves adventure and food.” -- Sonja Overhiser * author of Pretty Simple Cooking and A Couple Cooks *“Erin Gleeson’s invitation to join her family as they travel from table to table across the Mediterranean—sharing beautiful local meals and inspiring travel stories along the way—is an adventure you won’t want to miss!” -- Ali Martin * creator of Gimme Some Oven *

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Book SynopsisBeing vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy – but at the same time packs fantastic flavour into everything.From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.

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Book SynopsisA visual and sumptuous ode to Hong Kong that reimagines 88 classic and iconic dishes as colorful and beautiful plant-based meals. A common Chinese greeting is 食咗飯未呀? “Have you eaten (rice) yet?” which is how Christine Wong’s paternal grandmother would welcome her home during her childhood in Hong Kong. Food was the language of love, with birthdays and special events always celebrated with family meals, from nine-course banquet-style restaurant feasts to simple home-cooked dinners. After leaving Hong Kong and adopting a vegan lifestyle for health and sustainability reasons, Christine yearned to recreate the flavors and textures of her family’s food at home without animal by-products.  The Vibrant Hong Kong Table celebrates many of Hong Kong’s most iconic dishes with a vegan twist. Organized by a day of eating through the city and paying homage to its culinary heritage, these fresh

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Book Synopsis'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI ‘Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER _______________ The hugely anticipated follow-up to Niki Segnit’s landmark global bestseller The Flavour Thesaurus In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life. Together with Niki Segnit’s first book, The Flavour Thesaurus, this is a modern classic of food writing and as much a bedside read as an indispensable kitchen resource. _______________ 'This gorgeous, erudite, learned book puts you in a state of permanent hunger' - ZOE WILLIAMS 'A must-have for food writers and chefs everywhere' - GEORGINA HAYDENTrade ReviewMatching ingredients isn't a trivial matter and Niki Segnit is definitely the reigning champion. She knows what goes with what and why, and shares her endless insights with generosity and affability * Yotam Ottolenghi *As brilliant, informative and witty as the first Flavour Thesaurus, this latest by Niki Segnit is certain to become an invaluable companion in your kitchen. The range of flavour combinations and recipe suggestions is incredible, written with lightness of touch and humour that had me laughing out loud at home and on the Tube. An invaluable read - I couldn’t have written any of the Roasting Tin books without reference to the first Flavour Thesaurus: this book will inspire a new generation of home cooks, chefs and writers alike * Rukmini Iyer *A must-have for food writers and chefs everywhere * Georgina Hayden *This gorgeous, erudite, learned book puts you in a state of permanent hunger, searching the internet for yuzu. I cook from it, I read it in the bath. You wouldn't believe how many stains I've already got on it, I've only had it a month. * Zoe Williams *A brand new take on plant-based what-goes-with-what that frees us omnivores to go veggie because it tastes so good. Not so much a recipe-book as an ideas-machine: who'd have thought that brown sauce is sweetened with dates? Inspirational. The woman's a genius * Elisabeth Luard *The Flavour Thesaurus absolutely transformed the way I thought about ingredients and flavour, and set me on the road to cooking (and mixing cocktails) much more intuitively. It was funny, too, which is rare for a book that is so useful. Through her vivid writing, Segnit's turned up the colour saturation in my sensory world. And I'm pleased to say - in the best possible way - that More Flavours is no different. Segnit has just found 92 (mostly plant-based) new flavours to conjure with ... In a publishing world groaning with identikit food books, [More Flavours] is really unique * Alice Lascelles *I’ll happily read anything Niki Segnit cares to write: a shopping list, a birthday card - and most definitely this, her third book…As lively as the writing may be, this is a scholarly resource that should always be near the kitchen. I read it, smiling, in a day. * Delicious magazine *Niki Segnit has done it again…Bedtime and kitchen reading at its finest. * Good Housekeeping *There are cookery writers, recipe-writers and culinary historians. And then there’s Niki Segnit. She’s the real thing - a genuine, gold plated sui generis (she’s earned herself the Latin)... The essence and genius of the woman lie in the stories and digressions… There are culinary gems aplenty… Revelations abound * The Oldie *The Flavour Thesaurus: More Flavours is a food manual, bursting with descriptions, suggestions, recipes and science…The first book, a brilliant idea executed brilliantly, provided a jolt. This second volume… [is] if anything more useful than number one because it’s in tune with how many of us eat these days: focusing on plants, but without ruling out meat and fish….Segnit [is] a brilliant writer, a tireless researcher…clearly an excellent cook, but also a discriminating editor…You can read it cover to cover, but better still… read the relevant section and see where the book takes you. If it’s plums, it’ll be to a café in Dittisham, which you’ve reached by ferry from a pontoon on the River Dart. How about that for transportive food writing? * Literary Review *You can cook from Segnit’s books, learn from them, nerd out over them or just read them like novels, cover to cover, and emerge feeling delighted and enriched. * India Knight, The Sunday Times *

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Book Synopsis80 DELICIOUS MEAT-FREE MEALS FOR YOUR AIR FRYER Affordable, efficient and easy, air fryers are a must-have gadget for your home. These handy appliances use less energy, less oil and take less time than conventional ovens, helping you prepare fuss-free versions of all your favourite dishes.Perfect for vegetarians and vegans, this cookbook contains 80 creative meatless and plant-based recipes for your air fryer. Featuring chapters on tasty breakfasts, light bites and sides, flavourful mains and irresistible sweet treats, each section has an even split of vegetarian and vegan recipes. In just a few simple steps, you can cook everything in your air fryer, from Katsu sweet potato curry to Crunchy ice cream balls with chocolate fudge sauce. With so many delicious and effortless recipes, The Green Air Fryer Cookbook is the perfect companion to your air fryer.CONTENTS INCLUDE:Breakfast ClubVegan: Banana & blueberry m

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Book SynopsisFROM THE BESTSELLING AUTHOR OF EAST AND MADE IN INDIAThere''s no better gift to give or receive than a great cookbook, and this collection of tasty, meat-free Indian dishes is the ultimate present for foodies!________________________________This is a book all about vegetables, but whether you call it a vegetarian cookbook is up to you. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones that use seasonal British ingredients.Discover everyday recipes using easy to find ingredients, delicious showstoppers and luscious puddings including:- MUSHROOM AND WALNUT SAMOSAS- OVEN-BAKED ONION BHAJIS- STICKY MANGO PANEER SKEWERS- SALTED PEANUT AND JAGGERY KULFIUse the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime.All vegetable-based, all flavour-full, these recipes will be loved by vegetarians and meat-eaters alike.________________________________''The tastiest, liveliest, spice-infused fare this side of the Sabamarti river'' Guardian''Terrific, flaunting how rich and resourceful vegetarian cooking can be'' Sunday TimesTrade ReviewAn unbridled joy * Nigel Slater *Such a wonderful book * Nigella Lawson *Sodha's second book confirmed what we sensed from the first: her's is the tastiest, liveliest, spice-infused fare this side of the Sabamarti river. Extra points for the vegetarian focus. * Guardian *One of our most-used family cookbooks . . . as easy to love as it is to use * Daily Mail *Terrific, flaunting how rich and resourceful vegetarian cooking can be * Sunday Times *A broad range of beautifully-presented veggie dishes . . . Just splendid. * Waterstones *Colourful and joyous . . . a collection of recipes harvested from her Gujarati-British family and drawing on the rich vegetarian tradition of India. * Felicity Cloake, Guardian *Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time. * Stylist *Sodha seeks to redefine Indian food, avoiding rich dishes 'swimming in brown sauce' and opting for the way her family has cooked for generations: fresh, vibrant, seasonal * The New York Times *A sublimely designed book that is tidily stocked with oft-times wondrous vegetable-based recipes, emboldened with flavors * Forbes *

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Book SynopsisPeas, lentils, and beans are vital ingredients for vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein even in breads or for breakfast, in snacks and sweets. Anne-Katrin turns the spotlight on legumes with her fresh plant-based creation of international recipes for everyday use be it tasty one-pot, or one-pan dishes, recipes for the oven, or crisp salads. Each one beautifully photographed by Wolfgang Schardt. The useful kitchen tips offer notes about storage, soaking, cooking times, and using leftovers, as well as time-saving and nutrient-preserving preparation methods. Apart from a variety of recipes, there is information about cultivation, as well as notes about the positive effects on biodiversity, climate and environment, plus a seasonal vegetable calendar. This book is a must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.

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Book SynopsisHow does Isa Chandra Moskowitz make flavourful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It''s easy! In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a breeze. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Kale, Bistro Beet Burgers, and Summer Seitan Saute with Coriander and Lime illustrate how simple and satisfying meat-free food can be. The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa''s unfussy recipes and quirky commentary will make everyone''s time in the kitchen fun and productive.Trade ReviewIsa does it again! Delicious recipes that are explained in a way that a child could understand. Beautiful photos and mouthwatering, cruelty-free food! What more could you ask for? - Emily DeschanelIsa Moskowitz has a peerless capacity to conjure comfort from the unique, transmute simple to divine, and, most importantly-she makes her vegan cooking prowess approachable. Isa Does It, like her other work, will be a dog-eared staple in my kitchen for years to come. - Biz Stone, founder of TwitterMoskowitz has singlehandedly revolutionized vegan cooking - San Francisco Book ReviewThe grande dame of vegan cookbooks. - VegNews

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Book SynopsisTHE PERFECT GIFT FOR THE FOODIE IN YOUR LIFE!The Sunday Times number one bestselling cookbook and the fastest selling vegan cookbook of all time.''She has become the biggest thing in healthy eating'' - The Times100 all-new plant-based recipes - by bestselling author Deliciously Ella.Ella''s latest book features the most popular, tried and tested recipes from her supper clubs, pop-ups and deli to show how delicious and abundant plant-based cooking can be. The simple vegan recipes cover everything from colourful salads to veggie burgers and falafel, creamy dips and sides, hearty one-pot curries and stews, speedy breakfasts, weekend brunches, muffins, cakes and brownies. They''re the recipes that Ella''s thousands of customers have been asking for since the deli first launched in 2015, and each recipe has a beautiful photograph to show you how it should look. In addition to over 100 brand new plant-based

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Book SynopsisA fast-growing global movement, No Meat Athlete (NMA) is inspiring everyone from weekend joggers to world-class competitors to be healthier and fitter and perform better on whole plant foods. Written by NMA founder Matt Frazier and longtime health coach, yoga teacher, and nutrition writer Stepfanie Romine, The No Meat Athlete Cookbook features 150 whole food, vegan recipes that are affordable and quick to get on the table, even on busy nights. Flere are: Breakfasts to power you up (Almond Butter-Banana Pancakes), mains that aid recovery (Beet Bourguignon), and natural sports drinks, portables, energy bites, and bars (V9, Umeboshi Electrolyte Drink, Calorie Bomb Cookies) to take you further and help you get the most from every workout Minimal gluten, soy, and sweeteners, plus oil-free options throughout (ideal for followers of the Forks Over Knives diet) Meal-planning guidelines, nutritional info, adaptable "blueprint" recipes--and more!

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Book SynopsisThis cornucopia of delicious vegetable recipes has been assembled by the author of Everyday Lebanese Cooking. It focuses on those recipes that make Lebanese cuisine one of the healthiest in the world because of the huge variety of vegetarian dishes on which it is based. Vegetable and pulse dishes are what most Lebanese prefer to eat most of the time. This book includes, of course, the famous mezze and speciality sweets and also peasant food from the rural mountains, traditional dishes from the north and south along the Mediterranean coast, and street food including the familiar Falafel wraps. These are affordable recipes that often turn only a few simple ingredients into a delicious meal with a stunning combination of flavours.The majority of these dishes are suitable for vegans as dairy and eggs are seldom used in cooking.

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Book SynopsisLucy Allary is a successful vegan ice-cream maker and entrepreneur who advocates a sustainable lifestyle. She was born into a family that attached great importance to healthy eating and animal welfare, and known for her talent in the kitchen she was inspired by French patisserie and haute cuisine to create completely new and intense flavours.

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Book SynopsisThe Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free! The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages. Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort. Trade ReviewLibrary Journal– "When you encounter a weed, do you pull it, spray it—or consume it? Blair, a holistic health and sustainable living educator, recommends the latter. In the first few chapters of this title, she emphasizes the importance of wild plants as food and medicine. The remaining chapters profile 13 edible weeds commonly found worldwide near human habitations: amaranth, chickweed, clover, dandelion, dock, grass, knotweed, lambsquarter, mallow, mustard, plantain, purslane, and thistle. Many are frequently classified as noxious or invasive, but Blair encourages us to see them not as enemies to be eradicated but as allies to nourish body and spirit. Each profile includes botanical and common names, a description, photos, history, edible and medicinal uses, and recipes. All recipes are vegan and most are raw. Verdict: This book includes valuable information about identifying and using common weeds and encourages us to reconsider our relationship with these usually scorned plants.”The New York Times- “How do we learn to empathize with other creatures, to respect the web of life that connects us all? The answer must lie, at least in part, somewhere in the deeply pleasurable childhood experiences so many gardeners cherish, moments of gazing into the depths of a blossom or watching a tendril unfold — and falling under the spell of a tiny miracle. … Katrina Blair’s charming and intelligent The Wild Wisdom of Weeds … delivers just about the best argument I’ve read for the futility of figuring out what, exactly, qualifies as a native plant and why ‘invasive’ can be a flawed concept. …Weeds, she insists, are ‘examples of nature’s creative edge.’ They’re powerful ambassadors, here to support our quality of life.”"For more than a decade, I have been learning about the outstanding value of common weeds as survival food, as free and natural “live" foods with nutritive values far exceeding those of store-bought greens, and as sources of natural medicines to help restore health to bodies robbed of their vitality by the toxins, stresses, and poor diets of our modern world. There are thousands of wild edible plants on our planet, most of which are unpleasant to eat and difficult to locate or identify. Many of us wonder where and how we might best begin to learn to find and use these wild edibles. Katrina Blair's The Wild Wisdom of Weeds is the perfect handbook for taking this journey back to better health, vitality, food security, and peace of mind, by learning to collect and use thirteen common nutritious and delicious wild weeds that grow pretty much everywhere that people live. It is a fantastic resource, and I highly recommend it! "--Matthew Stein, author of When Disaster Strikes and When Technology Fails"Required reading for the survival of our species! What can we do to live more sanely in an increasingly insane world? Katrina Blair offers a new world of possibilities. The myriad brilliant insights and pragmatic solutions within The Wild Wisdom of Weeds are essential and evolutionary.”--Happy Oasis, Adventure Anthropologist, founder of Bliss U and the Raw Spirit Festival"The Wild Wisdom of Weeds provides a beautiful and empowering exploration of wild foods, helping you to identify, prepare and celebrate edible weeds that you might otherwise overlook with simple tips on medicinal use, and charming, nutrient-dense recipes. A must-have for any beginning or serious forager.”--Jennifer McGruther, author of The Nourished Kitchen"This may be the most important book you will ever read. Far more than just a book about foraging; it offers, with comforting clarity, hope for the future of feeding the world when before there seemed to be none.”--Nomi Shannon, RawGourmet.com "This is the kind of information that should precede gardening and farming. Katrina Blair expertly shows that before picking up a hoe or spreading a single seed, we can turn to our yards, fields and forests for so many of the foods and medicines we need to live well. The Wild Wisdom of Weeds is a gem, and will be foundational reading for anyone wanting to live close to the goodness of this Earth.”--Ben Falk, author of The Resilient Farm and Homestead“Katrina Blair keeps it really simple and approachable..her recipes have inspired me to experiment with new ingredients in my ferments.”--Sandor Ellix Katz, author of The Art of Fermentation, from the foreword"Common weeds can be even more nutritious and medicinal than our favorite vegetables. Three cheers to Katrina Blair for sharing the depths of such friends as lambsquarter and purslane! Release your inner goat and go graze. Use these fantastic recipes to become an inspired gourmet of wild things. This book radiates with thorough research and first-hand knowledge of plants that matter.”--Michael and Nancy Phillips, authors of The Herbalist’s Way and The Holistic Orchard“The Wild Wisdom of Weeds is one of those rare and important books that has the capacity to radically alter your view of a world you thought you knew well. You'll never look at weeds the same again!”--Ben Hewitt, author of The Nourishing Homestead and The Town that Food Saved"Covering a small number of the most common edible/medicinal plants in depth, The Wild Wisdom of Weeds offers information on these species and their close relatives from multiple perspectives. From identification, harvesting and uses, through personal experiences and philosophy, to science and mysticism, this book has it all. Wherever in the world you live, whether you're a beginner or experienced forager, you'll have lots of fun reading and using this book.”--"Wildman" Steve Brill, naturalist, and author of the foraging app Wild Edibles"Weeds used to be something you kill, eradicate, make war on, get rid of. But weeds are the plants that thrive, and The Wild Wisdom of Weeds is a much needed guide to understanding the virtues these plants possess and the wisdom of knowing them, using them, and keeping them around. Weeds are clearly more important than we have imagined."--Deborah Madison, author of Vegetable Literacy"Katrina Blair has written a comprehensive guide to 13 foraged food plants that we can find anywhere in the temperate world, diversifying our diet whilst giving sensible guidelines to ensure we leave our wild plant colonies healthy. She encourages us to grow the weeds we love to eat, so we can literally forage on our doorsteps, and teaches us their medicinal properties, making food our medicine too. This is an engagingly written manual of radical self-responsibility, full of recipes and information, that belongs on every bookshelf."--Maddy Harland, editor and co-founder of Permaculture magazine "I don't know anyone more qualified to write this book than Katrina Blair. I've seen her go into the woods to harvest wild plants and "weeds", and then transform them into gourmet meals later that day that rivaled the best from any fancy restaurant. She definitely knows her stuff and I am proud she wrote The Wild Wisdom of Weeds."--Markus Rothkranz, author of Free Food and Medicine"Katrina Blair’s great celebration of thirteen wild weedy plants that have followed human civilizations is a lively and passionate argument to change our attitude to weeds, to admire their resilience and high nutritional value, and to embrace them as a valuable resource – at the same time improving our mental and physical health by becoming closer to the natural world. A fun and enjoyable read.”--Martin Crawford, author of Creating a Forest Garden

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Book SynopsisThis beautifully illustrated vegetarian cookbook by bestselling author Hetty McKinnon features modern, easy, and healthy recipes for a new generation of families. Dreaming up flavorful yet nutritious meals, night after night, is one of the greatest challenges in home cooking. The secret to success is developing a repertoire of family classics--simple, adaptable, and nourishing recipes that you will want to cook time and time again. In Family, Hetty McKinnon shares her approach to modern, hearty, and healthy comfort food that is powered by vegetables. Some of these recipes are heirlooms, passed on from her mother, others are old family favorites, and many are healthier variations on much-loved food. With everything from a deconstructed falafel salad of roasted chickpeas and fresh greens to an earthy miso brown butter pasta with sage to sticky banana golden syrup dumplings, this book provides fun, uncomplicated food for everyone. Interwoven with McKinnon's recipes are family stories from home cooks around the world. Family teaches home cooks how to build a repertoire of crowd pleasing, flavorful vegetarian meals and shows families how to successfully eat healthily together.Trade Review"I am in love with this book, from Hetty's incredible, approachable and inventive recipes which put plants front and center, to the family stories which punctuate the recipes. A book with so much heart that I know will be well loved by all who get their hands on it." -Anna Jones, chef, columnist at The Guardian, and author of The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You through the Seasons "Cooking is clearly Hetty's love language. Her recipes are nourishing and connect friends and family together in a way that seems joyous, celebratory, yet simple and functional. I am lucky to have cooked alongside her and know firsthand how hearty, textural and flavorful her food is. This book honors her multi-cultural roots and encourages us to do the same." - Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates & Sweet Treats: My Family's Journey to Gluten-Free Cooking "Hetty has that magic gift of creating effortlessly gorgeous yet easily cookable recipes. Ever since her first book, I've fallen for her easy, breezy, satisfying salads and her practical advice on keeping things flexible and chilled. Her new book, Family, with its comforting soul warming recipes, are testament to no matter how bad your day is, a bowl of something you made with people you love is what you need to revive and restore you. " - Melissa Hemsley, chef and author of Eat Happy, along with The Art of Eating Well and Good + Simple with Jasmine Hemsley "When it comes to feeding people, Hetty McKinnon is Queen. Getting a peek at her private collection of recipes, the ones she feeds her own family, is the ultimate prize. These clever recipes are joyous, unpretentious, and full of flavor, like the author herself. That they are also vegetarian is the icing on the cake." - Sarah Copeland, author of The Newlywed Cookbook and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite "A staggering array of family-friendly vegetarian dishes using flavors from all over the world. Global, simple, and delicious." - Diana Henry, award-winning food writer, newspaper columnist, and author of ten cookbooks including How to Eat a Peach: Menu, Stories, Places.

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Book SynopsisThere's so much more to Caribbean cuisine than pineapples and coconuts. The real secret is in the herbs and spices: With the right sauce or seasoning blend, everyday ingredients transform into unforgettable Caribbean delights. Taymer Mason welcomes vegan home cooks to this rich tradition that combines African, French, Asian, and Indian influences with an unmistakable local flair. Covering a remarkable variety of tropical flavours and ingredients, Caribbean Vegan serves up 175 recipes--for every meal--that will spice up your diet like no other cookbook.

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Book SynopsisThis title contains plenty of delicious, healthy and wholesome exploitation-free recipes. It provides solution-based approaches to nurturing personal effectiveness and health. It discusses eco-friendly living, home and garden design, veganic food growing and community regeneration. Graham Burnett demonstrates how understanding universal patterns and principles, and applying these to our own gardens and lives, can make a very real difference to both our personal lives and the health of our planet. Interspersed with an abundance of delicious, healthy and wholesome exploitation-free recipes, Graham provides solutions-based approaches to nurturing personal effectiveness and health, eco-friendly living, home and garden design, veganic food growing, reafforestation strategies, forest gardening, reconnection with wild nature and community regeneration with plenty of practical ways to be well fed with not an animal dead!Trade ReviewIn his inimitable maverick fashion, Graham Burnett has jumbled together the pragmatism of Permaculture with the DIY ethos of punk, and come up with an essential and practical guidebook for anyone even remotely interested in the true nature of cultural (r)evolution. So, if you're looking to 'get a life', this would be as good a start as any - now's the time. Penny Rimbaud, Performer, philosopher, writer, and founder of the band/collective, Crass

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Book SynopsisTHE classic vegetarian cookbook, reissued for a new generation.With helpful notes on techniques, and numerous delicious recipes for soups, starters, salads, dressings, sauces and savouries, not to mention sections devoted to baking, puddings, cereals, preserves, sweetmeats and drinks, the founders of Cranks have put together a book that stands for all that is best in wholefood cuisine. Their aim is to give people the opportunity to experiment with vegetarian food to experience the benefits of a more balanced diet.Trade ReviewTheir classic cookbook, reissued this year, is thorough on cooking techniques with sections of sauces, preserves and baking. Dishes encourage use of simple unrefined ingredients in line with the restaurant's ethos. * EMERALD STREET *

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Book Synopsis60 mouthwatering recipes made from the World famous spread.Table of ContentsIntroduction A short history of NUTELLA® A tasty touch to spread and bake!Down to basics Sponge cake Choux pastry Shortcrust pastry Shortbread pastry Puff pastry Macaron shells Basic techniques Indispensable pastry utensilsThe great classics Poached pears with NUTELLA® centres Apple and NUTELLA® crumble Vanilla and NUTELLA® flan Hazelnut and NUTELLA® marble cake Orange and NUTELLA® cake NUTELLA® banana bread Chocolate and NUTELLA® fondants Hazelnut and NUTELLA® moelleux cakes Coffee and NUTELLA® moelleux cakes NUTELLA® tiramisu Chocolate and NUTELLA® mousse Mini doughnuts with NUTELLA® centres NUTELLA® babka Banana and NUTELLA® pie NUTELLA® tropezienne NUTELLA® bourdaloue pie NUTELLA® Tarte Tatin Pear and NUTELLA® charlotte White chocolate and NUTELLA® mini charlottes NUTELLA® banoffee pieCookies and small cakes Orange financiers with NUTELLA® centres Sesame financiers with NUTELLA® centres Red berry and NUTELLA® muffins NUTELLA® marble madeleines Madeleines with NUTELLA® centres NUTELLA® Breton shortbread Vanilla and NUTELLA® waffles Hazelnut and NUTELLA® waffles NUTELLA® pastry boats Chocolate and NUTELLA® cereal bars NUTELLA® smile cookies Cannelés with NUTELLA® centres NUTELLA® truffles Coffee and NUTELLA® macarons Hazelnut praline and NUTELLA® macarons Chocolate and NUTELLA® macarons Passion fruit and NUTELLA® macaronsChoux pastry Hazelnut and NUTELLA® religieuses Chocolate, tonka bean and NUTELLA® choux NUTELLA® profiteroles NUTELLA® Paris-Brest choux Mango-passion fruit and NUTELLA® éclairs Vanilla praline and NUTELLA® éclairs NUTELLA® Saint-Honoré French wedding cake choux with NUTELLA® centresDesserts for guests NUTELLA® Yule log Vanilla and NUTELLA® roll Apricot and NUTELLA® roll NUTELLA® Twelfth Night pie NUTELLA® parfaits NUTELLA® millefeuille NUTELLA® Mocha cake NUTELLA® Opéra cake NUTELLA® soufflés NUTELLA® praline succès cake NUTELLA® Mont-Blanc NUTELLA® vacherins Pavlova with red berries and NUTELLA® NUTELLA® Black Forest Gateau NUTELLA® diplomat Glossary Recipe Index Ingredient Index Acknowledgements

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