Search results for ""pomegranate""

As is the Moosewood tradition, the recipes are creative, adventurous, and inspired by ethnic and global cuisine. They include appetizers like Pumpkin Seed Pesto Spread and Salsa with Peaches and Blueberries, soups like Ginger Tofu and Creamy Asparagus, and richly flavoured entrees like Pasta with Caramelized Onions, Tomatoes and Feta and Pomegranate-Glazed Tofu with Couscous, Pistachios and Apricots. For breakfast, there is Flaxseed Blueberry Bread, and for dessert, there are Chevre and Pistachio-Stuffed Figs. The Moosewood message is neither clinical nor complicated. Instead, this book's pages are filled with recipes based on the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer. Other useful features include complete nutritional breakdowns for each dish; recipe lists that place dishes in helpful categories like "Good for Diabetics" or "Low-Calorie;" and quick, convenient recipes for breakfasts on the run, packed lunches, and snacks.

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''An all-time classic. The book I''m happy to return to, over and over again. It''s an utter joy to cook from, as it is to dig deep into the stories'' - Yotam Ottolenghi''This book has a special place in my heart'' - Claudia RodenA glorious new edition of the original gem at the heart of bestselling food writer Diana Henry''s much-loved repertoireCrazy Water, Pickled Lemons gathers together dishes that combine colourful, aromatic and perfumed ingredients - from leathery pomegranates with their insides bursting with ruby seeds to flower waters that allow you to drink in the scent of a garden - to bring pleasure to your kitchen and an intoxicating whiff of warmer climes to your table. CONTENTS INCLUDE:Fragrance of the EarthThyme, oregano & citrus roasted poussins; Lemon & rosemary cakeA Bowl of Fresh HerbsChermoula tuna with pomegranate couscous; Chilled avocado & corian

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The companion cookbook to the Sunday Times bestselling Young Forever with more than 100 delicious recipes to help reverse the symptoms of aging and support a long, youthful life.Dr Mark Hyman''s revolutionary book Young Forever revealed how to reverse the biological hallmarks of ageing through easy and accessible dietary, lifestyle and longevity strategies. In this companion cookboook, Mark shares nutritious meals to help you eat your way to longer life.Rooted in the latest science, these recipes feature good fats, quality proteins, nutrient-dense vegetables, leafy greens and a variety of other ingredients proven to support longevity. You''ll find a range of meals, snacks and drinks designed to fight inflammation, boost your immune system and promote healthy ageing, including: Roasted Red Pepper and Courgette Frittata; Thai Turkey Larb Lettuce Wraps; Braised Pomegranate Lamb Shanks; Roasted Rhubarb-Strawberry Coconut Crumble; Blackberry a

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“In Sholeh Wolpe’s Rooftops of Tehran , an unforgettable cast of characters emerges, from the morality policeman with the poison razor blade to the crow-girls flapping their black garments, from the woman with the bee-swarm tattoo emerging from her crotch to the author as a young girl on a Tehran rooftop with a God’s eye view ‘hovering above a city / where beatings, cheatings, prayers, songs, / and kindness are all one color’s shades.’ Here is a delicious book of poems, redolent of saffron and stained with pomegranate in its vision of Iran and of the immigrant life in California. Wolpe’s poems are at once humorous, sad, and sexy, which is to say that they are capriciously human, human even in that they dream of wings and are always threatening to take flight.” —Tony Barnstone, Award winning poet and translator, author of The Golem of Los Angeles

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78 delicious home-cooked Iranian American recipes from the mother-and-daughter duo Roya Shariat and Gita Sadeh. You will fall in love with Roya Shariat and her mother, Gita Sadeh, as they welcome you into their home and share their beloved family favorites that include soups and stews, main dishes, desserts, beverages, and so much more. Many are vegetarian, vegan, and/or gluten-free, and include: -Garlicky Eggplant Dip (Kashk Bademjoon) -Chilled Yogurt and Herb Soup (Ab Doogh Khiar) -Split Chickpea Stew with Crunchy Potatoes (Gheymeh) -Sweet and Sour Pomegranate and Walnut Stew (Fessenjoon) -Chickpea and Pistachio Cookies (Noon Nokhodchi) -And of course, rice! Tahdig three ways in addition to dishes like Crunchy Baked Saffron Rice with Chicken (Tahchin). Whether you already know and love this duo from their popular online videos, or are new to their warmth and humor, you are guaranteed to make fantastic meals that will thrill your palate.

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For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities. At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

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Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

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A sparkling return to the Golden Age of Crime Fiction, where even the most fiendish of mysteries can be unlocked by a keen eye and a sharp mind...1938, London. Ambitious lawyer Edmund Ibbs has got his teeth into the case of a lifetime defending the young woman accused of shooting her husband in the infamous Ferris Wheel Murder' case. Despite a plethora of evidence against his client, Ibbs is certain he can secure her acquittal.But after a night of magic and illusion at London's Pomegranate Theatre, Ibbs finds himself behind bars, accused of a double murder. The renowned prestidigitator Professor Paolini and the operator of said notorious Ferris wheel are dead, and as far as Scotland Yard's Inspector Flint is concerned, all signs point to the lawyer's guilt.Luckily for Ibbs, illusionist turned sleuth Joseph Spector also attended the theatre that night. Can Spector's eye for detail pierce the veil of deceit in a world of illusion and misdirection, where seeing is not always belie

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These are my simple suppers. Recipes that are straightforward and informal - yet effortlessly delicious. The idea of supper appealed to me because it suggests an ordinary meal. When one is not trying too hard; maybe something you're going to cook in your jeans and Polo shirt, a glass of vinho verde on the worktop.Rick Stein's Simple Suppers is your new go-to cookbook. A collection of stylish, easy recipes for midweek, weekends and every eventuality in between.Chapters include:- Suppers for one: Easy croque monsieur, Steak with Chimichurri sauce- Suppers for two: Harissa lamb steak with chickpea mash, Aubergine braised with soy & ginger- Suppers with friends: Pilaf with buttermilk chicken & pomegranate, Puff pastry fish pie- Fast suppers: Sweet potato, chorizo & sweetcorn tacos, Baked portobello mushrooms with Dolcelatte & walnuts- One-pot suppers: Coconut prawn curry, Wild garlic & broad bean risotto- Veggie suppers: Vegetable bourguignon with dumplings, Spaghetti with courgettes, rosemary and ricotta

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Learn all about Persian food and culture in this ABC book sure to feed young learners’ minds from author Sunny Sanaz Shokrae and illustrator Ly Ngo Heisig.   From Anar to Zereshk, this boldly colored picture book proves that the way to anyone’s heart—and appreciation of a new culture—is through their stomach! The ABCs of Persian Food introduces a Persian dish for each letter of the alphabet, with the aim of teaching phonetics and conversational Persian to pre-readers.   Examples of the dishes include: F is for Fesenjan, a slow-cooked chicken stew with toasted walnuts and pomegranate molasses; L is for Lavashak, a fruit leather snack Iranian kids love; and R is for Reshteh polo, a special rice and noodle dish served on the Spring Equinox. With graphic art sure to catch the eye of young readers as well as their caregivers, this picture book is a delightful new way to teach the alphabet. Nooshejaan!  

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Winner of Best Breakfast Book at the Gourmand World Cookbook Awards 2023 Brunch at Brother Marcus is a weekend institution in London, and here in their first book you can find out why. Tas and Alex take the flavours of the Eastern Med to make dishes worth getting out of bed for, from simple favourites like Menemen - a spicy scrambled eggs made with peppers and tomatoes - to the sublime: think Pulled Lamb Flatbreads or Rosti with Fried Chicken and Eggs. Brunch with Brother Marcus also features recipes to make your own yoghurt, pickles, salt beef and breads as well as a drinks chapter that delivers both smoothies and fortifying cocktails such as the Brother Mary, or the alcohol-free Pomegranate Ginger Beer (sure to put a skip in your step). And there are sweets too, including traditional Baklavadika and a truly divine Portokalopita, an extraordinary orange filo pastry cake. You won’t want to brunch with anyone else.

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Introduce a Whole New World of Incredible Flavor to Your MealsBring one of the oldest, richest culinary cultures right to your dinner table! With ingredients that are easy to find and techniques that are even easier to follow, you'll discover 60 delicious new favorites inspired by the Iranian roots of recipe developer Haniyeh Nikoo.Impress your guests with traditional Braised Lamb Shank and Quick Pickled Smoky Eggplant & Herbs to share. Wow on date night with Spicy Red Lentil Daal or Saffron, Yogurt & Chicken Rice Pilaf. Or, unlock new comfort food cravings with Walnut, Pumpkin & Pomegranate Stew or Sweet & Sour Kabaab on the grill.In addition to her irresistible recipes, Haniyeh includes a helpful guide to the most distinct Persian ingredients like saffron, barberry and hogweed and how to find themor what to use from your pantry as a substitute in a pinch. Get ready to prepare a feast for your eyes and tastebuds alike with these impressive yet achieva

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Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It’s a revolution that is bold, inspiring and ever-expanding.Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.

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Making your favourite Arab dishes is easier than ever with this contemporary guide to effortless Middle Eastern cooking from Maha Kailani, creator of Make Delicious Happen. These show-stopping recipes honour all the vibrant flavours of traditional Arab cuisine but use quick shortcuts and helpful appliances like the Instant Pot® and Air Fryer to cut down on prep and cook time. Breeze through incredible yet simplified recipes such as: Flavor Bomb One-Pot Chicken Kabseh, Skillet Beef Shawarma, Dawood Basha (Syrian- Style Kofta Meatballs and Pomegranate Potato Casserole), Quick Palestinian Msakhan Rolls, Traditional Tangy Tabbouleh, Classic Lebanese Fattoush, Cheat Baba Ghanouj, Deconstructed Makdoos on Flatbread, Labneh Toast with Za’atar, Mint and Honey, Blender Orange Olive Oil Bundt Cake, 30-Minute Knafeh Skillet. Thanks to Maha’s ingenious methods for cutting down time and effort in the kitchen, you’ll spend less time cooking and more time gathered around the table, sharing delicious Arab cuisine with those you love.

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Unlock all of the elusive secrets of sushi making with this astonishing sushi book! In Sushi Secrets, renowned sushi chef, Marisa Baggett shares with you both traditional and nontraditional sushi, all of them delicious and all of them very easy to make. This sushi cookbook teaches you everything you need to know to make delicious Japanese sushi for beginners. Marisa includes surefire recipes for making perfect sushi rice, tips on how to find and buy the freshest sushi fish and sustainability and how to achieve it at home. Plus, with her background as a pastry chef, Marisa has created a dessert chapter that will make your mouth water! This sushi recipe book contains: Scallop Carpaccio Sashimi Avocado and Pomegranate Nigiri Pork Thin Rolls with Gingered Cherries Pickled Okra Thick Rolls Short Ribs Sushi Bowl Caterpillar Sushi Rolls Faux Eel Hand Rolls Fudge Wontons with Peanut Dipping Sauce Fried Cherry Hand Pies With this cookbook, you'll be ready to prepare a host of sushi and

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Being diagnosed with Type 2 Diabetes needn’t mean an end to enjoying food. In his bestselling gluten-free cookbooks, Phil Vickery showed it’s possible to overcome dietary restrictions and still eat well. Now he’s turned his attention to creating recipes that will help diabetics take control of their diet and lower their blood sugar levels, with the endorsement of Diabetes UK. Organised into Breakfasts, Light Bites, Soup & Lunch, Main Meals, Sweet Things & Drinks and Sides & Dressings, the recipes are accompanied by nutritional analysis and at-a-glance `traffic light’ labelling. They include delicious dishes such as Squash, Feta & Hazelnut Salad and Roast Butterfly Chicken with Pomegranate, Lemon, Garlic & Mint, and cakes and desserts such as Banana Pinenut Cake and Easy Chocolate Mousse. With advice on achieving (and maintaining) a healthy weight, practical tips on eating less refined carbohydrates, smaller portions, and nutrient dense ingredients, Phil makes eating sensibly easier and more appealing than ever.

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Bring the bold flavours of Palestine into your own kitchen with this comprehensive collection of Middle Eastern recipes by Heifa Odeh. From familiar favourites like moussaka and tobouleh, to more complex meals like Musakhan, Palestine’s national dish, this book includes everything you need to know to cook the full range of Palestinian dishes. With streamlined techniques honed through her online cooking course, Heifa makes it easier than ever to enjoy Arab cooking. From bold flavoured breakfasts like Tomato and Lemon Flatbread and satisfying mains like Harissa Pomegrante Molasses Salmon to sweet treats like Fig and Honey Pistachio Cake and beyond — each dish is also halal to make meal times more inclusive for Muslim holidays and gatherings. With dishes featuring the best Middle Eastern ingredients like figs, pomegranate, sumac and za’atar, every dish offers a taste of Palestine. Whether you have been making Arab cuisine for ages or if you are looking to expand your repertoire, this cookbook has something for everyone. This book includes 60 recipes and 60 photos.

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Even the world’s most fun drink has a serious side. Look beyond that naughty reputation and become an agave-based beverage connoisseur with this book that delivers over 40 delicious, cheeky and sometimes surprisingly sophisticated cocktail recipes. It’s the perfect accompaniment to a Mexican meal full of spicy flavours and the ideal fuel for dancing the night away. Made from the fermented juice of the agave plant, this spirit, along with its trendy cousin mezcal, has a complex yet light flavour, which is perfect in cocktails. Premium quality versions are becoming readily available, especially for the discerning cocktail drinker – the simple rule is the higher the percentage of agave, the better. Learn about the proud heritage of agave-based spirits from expert Jesse Estes. Start with a margarita, such as a Pink Pomegranate or a Greener Pastures, and then try something longer such as a Hibiscus Highball. If you prefer something a little more moody, try a Fallen Angel or brace yourself for a Tequila Smash. Finally, unleash your wild side with an Under the Volcano!

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The queen of the craft Amy Oxford offers crafters a one-stop punch needle resource to keep at your fingertips! This is the guide you'll keep throughout your punch needle adventures for years to come. Enjoy Amy's amazingly effective instruction, tips, inspiration, and in-depth info about every aspect of enjoying punch needle rug hooking. Create her colorful contemporary pomegranate project and ginkgo project, and learn to skillfully turn your work into long-lasting treasures like wall hangings, chair pads, rugs, cushions, stair runners, and whatever else your imagination can dream up. Enrich your work with fascinating info on things the other books don't include: the top secrets about the craft that beginners need, and careful step by step photo instructions for doing it right—from choosing your first project's materials, to creating a lovely result the first time, finishing techniques, mounting, adding complexity, and making your own designs. Enjoy the history of the craft of rug punching, gorgeous photos of works by today's biggest names, fun interviews with top makers, how to handle the unexpected, and much more.

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As featured in the Daily Telegraph's 'Best cookbooks to turn to in isolation' Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015Winner - James Beard Award: Best Book, Single Subject The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry o­ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

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The dishes of Portugal are known for being mild in spice but rich in flavor. Meals such as stewed seafood flavored with herbs and vinegar, homestyle bread made with sweet potato, rich sausage stews, ribs sweetened with pepper paste-all food Ana Patuleia Ortins has eaten growing up as a first generation descendant of Portuguese immigrants, as well as taught in her cooking classes in the Portuguese-rich community of Gloucester, Massachusetts. This masterful collection of over 200 recipes has it all: Classic, must-have favorites that preserve the traditional flavors of Portugal, and recipes inspired by modern Portuguese cuisine. This is the biggest and most comprehensive book on Portuguese cooking that will thrill foodies from anywhere. With recipes such as Madeiran Wine and Garlic Beef Kabobs, Mushroom-Stuffed Pork Tenderloin with Pomegranate Sauce, Sautéed Kale with Pine Nuts and Onions, and Saint Martin's Grilled Salt Cod with Potatoes, there's something for everyone. Your family and friends will be talking for days about the incredible dishes you've created from this book.

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Peace in one world always comes at a cost to the other. Toba and Naftaly’s lives changed forever when Toba discovered the mirrored world of the Maziks beyond the Pomegranate Gate. In their search for answers, they must find their own ways to the wonderous and powerful neighbouring republic of Zayit. A magnificent city overflowing with olives, spices and salt—but not the safe haven they need. The republic has turned its back on fleeing Jewish and Mazik refugees, and is closing its ears to warnings of war. Meanwhile, the tyrannical Mazik King Tarses is building his army to cross the sea to Zayit. With time running out, and his visions growing worse, Naftaly must convince his beloved Barsilay to rally the armies of the world and accept his role as the true heir to the throne. But Barsilay resents the fate that’s been thrust upon him. Toba knows that Zayit''s fate is only the beginning: she must discover her own destiny to defeat Tarses by r

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Chefs swear by sous vide as the ultimate way to achieve perfectly cooked and flavourful foods. Justice Stewart has become a specialist with the sous vide technique and creates restaurant-quality dishes with texture and flavour that couldn't be replicated until now - and the secret is it's not that hard. Justice's techniques are just as applicable for the home chef. You'll learn how incredible one bag meals can be, from determining time and temperature controls, to seasonings and how to properly seal your food to achieve jaw-dropping, perfectly cooked meals. Your food will be cooked to perfection and infused with so much flavour, your family and friends will be amazed. There's more than just steaks to be cooked sous vide - learn to cook poultry, pork, ground meats, eggs, fish, shellfish, fruits and vegetables and more. Recipes include Madras Curry Chicken, Crab Cakes with Poached Eggs and Saffron Hollandaise, Marinated Leg of Lamb with Norwegian Brown Sauce, Butter Poached Lobster in Herbed Cream Sauce and Duck Breast with Pomegranate Dressing. This book will have 75 recipes and 75 photographs.

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Coauthor of the bestselling vegan bible Veganomicon shares 100 recipes for main dish salads loaded with whole-food, high-protein, and seasonal ingredientsLife's too short for sad salad. Award-winning chef and Veganomicon coauthor Terry Hope Romero teaches you the way of the veggie warrior, rescuing salads from their bland, boring reputation and "side" status. With more than 100 vibrant, filling entrees, Salad Samurai is your guide to real salad bushido: a hearty base, a zesty dressing, and loads of seriously tasty toppings. Using whole-food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter). Dig in to:- Spring Herb Salad with Maple Orange Tempeh- Deviled Kale Caesar Salad- Seared Garlic Chickpeas, Spinach, and Farro- Seitan Steak Salad with Green Peppercorn Dressing- Herbed Pea Ricotta, Tomatoes, and Basil- Mushroom, Barley, and Brussels Harvest Bowl- Tempeh Rubenesque Salad- Pomegranate Quinoa Holiday Tabouli- Seitan Bacon Wedge SaladAnd many more!

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Publishers Weekly's Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colourful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

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Take wholesome food with you every day whatever you are doing. Whether it is having breakfast on the go or taking ten minutes for a breath of fresh air and a quick snack in the afternoon, Jar Food is full of simple, delicious recipes that you can make with minimal effort.Recipes in the book take you through all the seasons and the great thing about making your own breakfasts and lunches is that the recipes are crying out to be chopped and changed with any ingredient you prefer. From breakfast ideas that include Coconut & Chia Overnight Oats, Super Green Super Smoothie and Cranberry and Almond Bircher Muesli to main meals suggestions from layered Sushi Jar, Pomegranate Pilaf, and Mediterranean Falafel Salad classic recipes (some with a twist) will keep you going throughout the day or refuel you after a long one. And for anyone in need of a mid-morning pickup, Chocolate Orange Energy Balls will satisfy the sweet tooth without feeling too guilty. But if you're looking to go all out, then

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More than 60,000 species of trees are found in an amazing variety of forms, sizes and habitats. Every tree has its own story and here are over 60, selected for their particular resonance and connection with humankind and representing most of the world’s major zones and ecologies. In portraits that combine vivid cultural and historical narrative with a firm scientific grounding, the authors reveal the details of trees from around the world, both familiar and strange. We use timbers for building and creating, have discovered which tree fruits and seeds taste delicious, and which can kill or cure us, and which species can add colour and spirituality to our lives – from the timber of mahogany to the delights of chocolate and pomegranate, from the medicinal tea tree to the deadly manchineel, and from fragrant frankincense to the highly prized dragon’s blood tree. Artists and botanists alike have been inspired by trees for centuries, and a varied and beautiful range of images from the unrivalled archive at Kew illustrate the stories, to create this enlightening and enchanting book.

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Incredible flavours, inspiring ingredients, simple techniques – learn how to master the mortar and pestle and bring new sophistication to your cooking with 65 delicious recipes. The mortar and pestle are ancient tools that no modern kitchen should be without – they're handy for everything from cracking peppercorns and bruising fresh herbs to making sauces such as pesto, as well as marinades, spice pastes and dry rubs. This book brings you an array of enticing recipes from around the world, all of which employ a mortar and pestle to bring creative seasoning and exciting new techniques to your home cooking. Beef can be made mouth-watering when prepared with an African Smoke Rub. Options for Lamb include a Pomegranate and Harissa seasoning, while, in the Poultry chapter, choose Jamaican Jerk Chicken or Portuguese Piri Piri Poussin. For those who love a lighter option and the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with flavoured butters. Vegetarian ideas include Grilled Courgette Flowers with Shiso Lemon Salt and Roasted Cauliflower with Walnut Romesco.

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A stunning debut novel and an impressive feat of storytelling that pulls together mythology, magic, and ancient legend in the gripping story of a mother's struggle to save her only daughterNadine is a jinn tasked with one job: telling the stories of the dead. She rises every morning to gather pomegranate seedsthe souls of the deadthat have fallen during the night. With her daughter Layala at her side, she eats the seeds and tells their stories. Only then can the departed pass through the final gate of death.But when the seeds stop falling, Nadine knows something is terribly wrong. All her worst fears are confirmed when she is visited by Kamuna, Death herself and ruler of the underworld, who reveals her desire for someone to replace her: it is Layala she wants.Nadine will do whatever it takes to keep her daughter safe, but Kamuna has little patience and a ruthless drive to get what she has come for. Layala's fate, meanwhile, hangs in the balance.

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Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("Zahav defines lsraeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

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Eat to optimise your performance and reach your true potential – no pain, all gains. From the Sunday Times bestselling author and award-winning adventurer Ross Edgley, comes the definitive fitness cookbook, which will leave you feeling stronger, healthier and at your best. In a world where over 90% of diets fail, Ross decided to study the performance of extreme athletes, fitness specialists and the military to get to the bottom of which foods (and how much of them) are needed to optimise performance and reach your true potential – no pain, all gains. Ross shares over 100 tried-and-tested dishes in The World’s Fittest Cookbook, a flavour-filled toolkit that will revolutionise your food prep and your weight loss, with such tasty recipes such as:• Grilled Chicken, Pomegranate & Almond Salad• Full English Crumpet Melts• Brazilian Bean Stew• Crispy Chicken & KFC Style Gravy• Glazed Honey & Mustard Beef Short Ribs• No-Bake Biscoff Cheesecake• Pronuts The World’s Fittest Cookbook is the must-have companion for a fitter, happier self – so you can have your cake and bench-press it too.

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Good Vibes is a celebration of food that makes you feel good. With veg-forward ingredients and knockout flavours, these are recipes to take your cooking to the next level. From nourishing breakfasts to impressive sharing plates, punchy weeknight meals, soul-warming slow-cooks, and delectable sweet treats, Alby Hailes shares his on-repeat recipes to Energise, Connect, Excite, Comfort and Delight. By one of the most exciting young home cooks in New Zealand, and including vegetarian and vegan options for any eaters, this book is packed with modern, fun and delicious feel-good food to reignite the senses and bring a splash of joy to your kitchen. Including recipes such as: Herb ricotta pancakes with grilled greens and chilli-lime syrup Grilled nectarine and sweetcorn salad with miso dressing Ultra Brussel sprouts with feijoa, apple, hazelnuts and lime Spiced lamb flatbreads with triple-black hummus and sumac feta whip Sweet and sour tofu with creamy coconut polenta Beetroot blush lasagne Harissa roast lamb with minted pomegranate gravy Ultimate vegan burgers Black sesame, rose and cardamom cake with honey mascarpone icing Peanut masala caramel slice Tahini, white chocolate and boysenberry brownie

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With its emphasis on fresh ingredients, time-honoured heritage, and warm hospitality, Slavic cuisine is having a moment. In 2019, Georgian food was named cuisine of the year by a leading hospitality consulting firm, and the interest in Eastern European and Caucasian cuisines has only continued to rise. And yet for many American home cooks, the dishes and flavours of the former Soviet Republics might seem as far off as Siberia until now. Meaning cheers! in Ukrainian, Budmo! is the first cookbook to celebrate classic Slavic recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavours and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmother s duck roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favourite people with, and each one is bound to uncover the mouthwatering flavours and traditions of this endlessly fascinating part of the world.

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Winner 'Best Arab Cuisine Book' – Gourmand World Cookbook Awards 2016Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of Palestine, introducing the reader to traditional methods, cooking styles and flavours. Palestinian food is not just about street-food dishes – it is about the home, where families cook and eat together every day in a way that generations before them have always done. In this book celebrated chef Joudie Kalla pays tribute to family, cooking and home by taking inspiration from the rich heritage of Palestinian cooking. Cooked with the ingredients that Joudie’s mother and grandmother use, and their grandmothers before them, experience the flavours of Palestine through: zingy fattet hummus (tangy yogurt, chickpeas and hummus served over toasted pita bread and drizzled in toasted pine nuts and pomegranate seeds); satisfyingly spiced makloubeh (an upside-down spiced rice dish with lamb shoulder and fried aubergines); sticky lemon-infused yalanji (vine leaves stuffed with a herby tabbouleh); and sublimely decadent awameh (honey dumplings). Colourful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way of cooking and enjoying food.

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A true superfood, the cucumber has amazing health benefits and has been around since Neolithic times. With a staggering 96% water content, eating cucumbers to maintain hydration and flush out toxins has been popular for centuries. But you can enjoy a slice in your G+T or make an crafty cellulite treatment. Super Food: Cucumber contains: Feature spreads - covering the history of cucumbers, health benefits, the iconic cucumber sandwich, New York pickles, grow your own plus handy household uses. Delicious food and drink recipes - from snacks, starters, mains and desserts to drinks. Enjoy a gin and cucumber cocktail with your strawberry and cucumber salad! Health and beauty recipes - try a cucumber cellulite treatment or a refreshing cucumber toner Food is super! There's all sorts of things you can do with fruit and veg - and not always what you'd expect. Whether it's cooking delicious dishes, looking after your teeth or making facepacks, there's all kinds of interesting, healthy uses for fruit and veg. Each book in the Super Foods series takes a look at one ingredient and shows a host of uses - both practical and delicious. The first books in the series are: Avocado, Cucumber, Pomegranate, Lemon, Beetroot and Coconut.

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At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part saved for last. In her debut cookbook, Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in L.A., opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in any kitchen.

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Learn the craft of a kitchen witch to attract and renew love with 55 easy and romantic recipes and 33 magical practices.From loving yourself, your family, and friends to romancing a significant other—love comes in many different forms. But what attracts love? What sustains it? And what can you do when you need to find love within yourself? A Kitchen Witch’s Guide to Recipes for Love & Romance includes all the recipes and magic you need to find—and maintain—love, using ingredients that have spiritual properties and associations with love, sex, and romance. Combining the principles of Pagan beliefs and practices with easy recipes and personal anecdotes, this beautifully illustrated book will inspire you to cook up a little magic with positive intentions, simple spellcraft, and visualization techniques. Featuring recipes for dishes like: -Avocado Chocolate Mousse -Pomegranate Mimosas with Muddled Raspberries -Stuffed Zucchini Pinwheels -Strawberry, Spinach & Feta Salad -Pork Loin Roast with Cherries & Red Wine From celebrating love in all forms to rekindling romances with old flames, these fifty-five recipes use simple ingredients and make being in love easier—and tastier—than ever.

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Used in medicine for thousands of years, the lemon is a fabulous fruit. Juiced, peeled or preserved, the lemon can be used in delicious food and drink recipes, luxurious health and beauty treatments and can even be used to clean your home! Super Food: Lemon includes: Feature spreads - covering the history of lemons, health benefits, how to preserve and grow your own plus handy household uses. Delicious food and drink recipes - from snacks, starters, mains and desserts to smoothies and cocktails. Health and beauty recipes - treat your body from head (coconut and lemon hair damage and repair mask) to toe (lemon and peppermint foot scrub). Food is super! There's all sorts of things you can do with fruit and veg - and not always what you'd expect. Whether it's cooking delicious dishes, looking after your teeth or making facepacks, there's all kinds of interesting, healthy uses for fruit and veg. Each book in the Super Foods series takes a look at one ingredient and shows a host of uses - both practical and delicious. The first books in the series are: Avocado, Cucumber, Pomegranate, Lemon, Beetroot and Coconut. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Verdana; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

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Did you know Avocados contain around 20 minerals and vitamins which are essential to good health? But a medium avocado contains more calories than a Mars bar? Who cares? They’re delicious and can be used in everything from salad to soup. And make a fabulous face mask! Super Food: Avocado contains Feature spreads - covering the history of avocados, plus health benefits, how to use avocado to dye fabric and grow your own. Delicious food and drink recipes - from snacks, starters, mains and desserts. Enjoy a bacon and egg baked avocado with a mango, avocado and spinach smoothie for breakfast! Health and beauty recipes - make your hands beautiful with an avocado, olive oil and lemon treatment, or brighten dull skin with an avocado exfoliant. Food is super! There's all sorts of things you can do with fruit and veg - and not always what you'd expect. Whether it's cooking delicious dishes, looking after your teeth or making facepacks, there's all kinds of interesting, healthy uses for fruit and veg. Each book in the Super Foods series takes a look at one ingredient and shows a host of uses - both practical and delicious. The first books in the series are: Avocado, Cucumber, Pomegranate, Lemon, Beetroot and Coconut.

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This book contains 52 very good salad recipes, brought to you by Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel, a small falafel bar in Melbourne, Australia. With a focus on vegan salads, exceptional dips, soft pita and, of course, very good falafel, all made from local in-season ingredients – you’ll find all of these dishes, and more, in this very good book. Very Good Salads shares Shuki and Louisa’s original, much-lauded falafel recipe for the first time, along with their popular salads that change with the seasons. Making the very best of fresh produce, recipes include Iraqi Jewish and Middle Eastern-focused salads that are as good on their own as they are stuffed into bread with a side of tahini. Each salad makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za’atar, radish and fried pita; peaches, basil and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. In addition, the book shares recipes for traditional dips and the ultimate pita recipe that produces flawless bread to stuff or served alongside share plates.

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Learn how to craft the perfect whiskey cocktail with this book of over 100 recipes, featuring your favorite spirits.From the Manhattan to the Mint Julep, whiskey is the foundation of some of the most iconic, old-school cocktails, and its renaissance has led to an array of innovative new creations. Whether you prefer your drinks tart and refreshing or complex and spirit-forward, this artfully curated collection features: More than 100 whiskey cocktail recipes with chapters dedicated to whiskey, bourbon, rye, and whiskey liqueurs and creams Distillery profiles on Buffalo Trace, Four Roses, Hartfield & Co., Heaven Hill, Jack Daniel's, Jim Beam, Maker's Mark, Willett, and Woodford Reserve Facts about the origins of whiskey found all throughout the book These libations and more: Gentleman's Manhattan, Perfect Old Fashioned, Rob Roy, Southern Charm, Hot Toddy, Pomegranate Smash, Tennessee Mule, Vieux Carrè, Maker's Boulevardier, Jack and Ginger, Black Manhattan, Buffalo Smash, Whiskey Sling, Sazerac, South of NY Sour, Blackberry Sage Julep Whiskey Cocktails is an essential guide for anyone looking to craft an impeccable drink. From the whiskey aficionado to the beginner, there is a whiskey drink for everyone with a wide variety of classic whiskey recipes and modern originals to choose from.

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Discover the perfect cookbook for impressing that special someoneThis book offers a unique culinary slant on dinner à deux with fun and adventurous recipes that will help love to blossom, tease palates and arouse the senses... and make all the difference between a firecracker of an evening and a damp squib:Something to Slurp on - get the juices flowing with a Basil Martini or a Bloody Mary with Clam JuiceNibbles and Tit-bits - get down to some fun foreplay with Spiced Honey Almonds or Caviar BliniShapely Veg - get forking Asparagus with White Crab Meat or Pommes Sarladaises with TrufflesSmooth and Slippery - serve Milton's Moules or Salmon Tikka Skewers with Dill and Pomegranate Raita for a boost in the bedroomFlesh - wrap your mouth around Pot-roast Haunch of Venison and Beef Fillet, Ceps and Marsala SauceThe Spice of Life - get hot and spicy with Saffron Roast Chicken or Paneer ChilliGetting Fruity - with Pineapple and Pork Curry or Poached Quince with Mascarpone and Gorgonzola CreamSweet Bits - down and dirty desserts, from Chocolate Chilli Fondant to Raspberry Rose Puddin'Read on and let Milton Crawford share his secret potions of love.'Cooking is like love: It should be entered into with abandon or not at all' Harriet van Horne

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This book covers the biotechnology of all the major perennial fruit and nut species. Since the publication of the first edition of this book in 2005, there has been significant progress in cell culture, genomics and genetic transformation for many of these species. This book covers these biotechnologies and also traditional ones, such as regeneration pathways, protoplast culture, in vitro mutagenesis, and ploidy manipulation that have been applied to many of these species. Three species, Diospyros kaki (persimmon), Punica granatum (pomegranate) and Eriobotrya japonica (loquat) are included for the first time, and several Prunus species now receive separate coverage. The species are organized by plant family to facilitate comparisons among related ones. Each species is discussed in relation to its family and its related wild forms, and most are accompanied by full colour illustrations. This book is a vital resource for those working on the improvement of perennial fruit, nut and plantation crops. The book features: Detailed coverage of major perennial fruit and crop species. Coverage of traditional and new biotechnologies. Full colour illustrations to aid identification This book is an essential resource for scientists and postgraduate students who are engaged in the improvement of perennial fruit, nut and plantation crops and will also be an important accession for university and agricultural research libraries.

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“Street food is in my blood. I love its direct appeal to the senses without pretension. It is down to earth and that’s what draws me. To eat something with my hands is a true pleasure. Simple and delicious: that’s my philosophy of food.” - Simona. Today, street food has become known for more than just being a cheap way to eat. It is also recognised as a type of food that can be packed with flavour and uses the best ingredients. In 75 recipes, Simona El-Harar takes us on a journey of flavours through Mediterranean street food from its simplest forms to its more complex ones. She explains where many of the different dishes come from - Turkey, Tunisia, Israel, or many other countries - and how these different dishes have impacted her life and her cooking. She guides us through recipes so that we can reproduce them in our own kitchen. The recipes have been grouped into five broad categories: meat, fish, vegetarian, breads and sweets, and condiments and snacks. Classic babka, Moroccan meat cigars, Hamentaschen cookies, pomegranate water ice, or sensational hummus with broad beans, all the dishes will make your mouth water and will make you want to cook them for your loved ones.

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Winner 'Best First Book' - Gourmand World Cookbook Awards 2016UPDATED WITH A NEW INTRODUCTION FROM SUMAYYA USMANI.Summers Under the Tamarind Tree is a memoir-cookbook that celebrates the varied, exciting and often-overlooked cuisine of a beautiful country. Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes as she celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. While remaining uniquely its own, Pakistani food is influenced by some of the world's greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Experience the wonderful flavours of Pakistan with: Aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek) Hyderabadi-style samosas, filled with red onion, mint and green chilli Sweet potato and squash parathas Attock chapli kebab (mince beef flat kebab with pomegranate chutney) Cardamom and coconut mattha lassi, and many more sensational recipes. Learn to cook some of the rich, varied and delicious Pakistani dishes with this beautiful showcase of the exotic yet achievable recipes of Pakistan.

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Enjoy all the flavour of fried favourites with less fat! All recipes written for UK air fryers, using metric measurementsGet ready to discover the best tool for weight loss in your kitchen: your air fryer. The Slimming Air Fryer Cookbook brings you more than 75 amazing recipes that make it quick and easy to get big flavour without added fats. Carefully adapted for UK air fryers, Ella Sanders' delicious, inexpensive, healthy dishes include:Super tasty breakfasts from cherry-oatmeal bars and cheesy bacon & egg cups to English muffin breakfast pizzas and small-batch granola.A wide variety of weeknight dinners and easy entertaining including greek meatballs with tzatziki sauce, miso-glazed cod, vegetarian Shepherd's pie, pistachio-crusted chicken with pomegranate glaze, crab cakes with roasted corn-pepper relish and even pizza!Delicious sides from family favourites like onion rings and perfect steak fries to herbed ricotta bites and cabbage patties with courgette.Sweet treats including cheesecake bites, caramel-pecan popcorn and almond-stuffed peaches.Including complete nutritional information for each recipe, The Slimming Air Fryer Cookbook helps you stay on track while digging in to deliciously crispy fried meals and dreamy desserts. Enjoy new recipes and a healthier you!

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'Josh Katz cooks in technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.' - Jay RaynerEating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish sweet and sour dressings. Taking inspiration from his travels, from London to North Africa and through to the Middle East, Josh's flavour combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don't compromise on flavour.

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‘Sarah’s celebration of healthy eating is all about pleasure and enjoyment. Her love of good food is informed by her background as a doctor and now rooted in an on-going passion for growing and cooking with fruit and vegetables’ Yotam Ottolenghi Sarah Raven is not only an inspirational cook, but she was also once a doctor. Here she brings together her unique talents to offer a magnificent canon of recipes, sharing her medical knowledge to explain exactly how and why certain foods help protect your body and give you the best possible chance of a longer, healthier life. The 250 sumptuous and colourful recipes include Coconut sugar marmalade, Spiced aubergine salad with pomegranate raita, Lemon chicken and summer herb salad, Cashew hummus, Black bean burritos, Blood orange sorbet and Basil yoghurt ice cream. Woven through the book are 100 mini ‘superfood’ biographies, where Sarah draws on her expertise and experience to explain the science behind good-for-you ingredients such as kale, broccoli, salmon, red wine, blueberries, apples and seeds. With luminous photography by Jonathan Buckley, this generous and stylish book offers recipes to make you feel well, look well and live longer – by using the most beneficial ingredients and without ever compromising on sheer deliciousness.

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