In 30-Minute Vegetarian Swedish chef and food blogger Ylva Bergqvist explores the virtues of living and eating green. The concept is simple, ease your way into a mostly or full vegetable-forward diet by cooking dishes that are quick to prepare and impossible to resist. Half of the recipes in the book are completely vegan, the other half are vegetarian (primarily including dairy and egg products) with tips on how to swap ingredients for a vegan diet. Also included are basic recipes for making pantry and fridge basics, like paneer, kimchi and falafel to use as building blocks for other recipes. The dishes are inspired by cuisines from around the world, including Italy, Asia, the Middle East and Mexico. Indulge in Pasta with Carrot Sauce and Buttery Hazelnuts or Cauliflower Soup with Curry-fried Apples and Seeds, or whip up Shakshuka with Kidney Beans and Tahini or Portobello Burgers with Truffle Bean Cream for speedy weeknight dinner. With the help of this book you'll be getting a satisfying, vegetable-forward dinner the table in half an hour or less.
Sample Montana's definitive cuisine in A Taste of Montana: Favorite Recipes from Big Sky Country. Davis has compiled 109 recipes from Montana's finest restaurants, resorts, guest ranches, and bed-and-breakfasts. Mouthwatering color photographs by awarding winning photographer Paulette Phlipot complement the delectable recipes. A Taste of Montana includes classic western dishes as well as contemporary cuisine, and, of course, recipes featuring the famous Montana huckleberry. Feast on dishes like Elk Sausage Scramble, Bison Chili, Butte Irish Pasties, Huckleberry-Sour Cream Coffee Cake, and Rustic Flathead Cherry Tart. Davis shares her experiences traveling the nation's fourth largest state visiting chefs, and brings you recipes easy to prepare at home using local, sustainably grown ingredients.
Share in the joy of quintessential home baking with over 50 classic recipes from Meg Rivers, Bakers of Happiness.
A light Victoria Sponge, gooey Chocolate Fudge Brownies, and a sweet Treacle Tart are all delicious treats that do so much more than satisfy your appetite. They bring together loved ones, help celebrate occasions, and, most of all, evoke pleasant memories of when these sumptuous treats first passed your lips. In this delightful collection of bakes you’ll find classic recipes that are at the heart of home baking; this is the essence of the Meg Rivers bakery, to create traditional cakes, cookies, tarts, and puddings to cherish and enjoy.
Nestled in the English countryside, the bakery started its life when Meg wanted to make cakes for her family that not only tasted good, but were also fresh and wholesome. Soon—after her popularity grew at home and abroad—the bakery was born and, now, its mail-order treats travel all around the world for everyone to savor.
Brunch: The Complete Cookbookfeatures over 100 sweet and savory brunch recipes!
The greatest benefit of brunch is that there is something for everyone, from kids to vegans, those with a sweet tooth and those who prefer something savory – The Brunch Book covers it all. From lighter fare that features the best of summer produce to stick-to-your ribs comfort food that hits the spot on a winter morning, you’ll never be at a loss for what to make for brunch. Host brunch with ease by following set menus that pair multiple recipes that create a sumptuous spread, or mix and match to really personalize the meal. Not only will people remember the food you make – eggs galore, savory oatmeal, cheesy casseroles, flavorful scones, and so much more – the wide range of alcoholic and nonalcoholic drink recipes will make family and friends feel like they’ve eaten at a restaurant, not at your kitchen table.
Beer Bites- Christian DeBenedetti & Andrea Slonecker
As beer lovers well know, there has never been a better time to be a beer drinker. But all that beer begs for the right food to go with it! This collection serves up 65 globe-roaming and simple recipes from appetizers to snacks and main courses that go beyond typical pub grub with recommendations of beer styles and widely available must-try brews for each dish. Beer Bites is ideal for the growing cadre of craft beer lovers eager to explore the basics and nuances of beer and food pairings, whether they are hosting tasting nights or just enjoying one good brew at a time.
If you shudder at the thought of arriving home late with a greasy take-out in hand, turn the tables on the “awesome” Big Night Out and celebrate the arrival of the Big Night In. No longer is staying in the boring, vanilla, or lacking-in-fun choice but, with this creative collection of mouth-watering menus, you can turn your home into the perfect night-in venue for hosting family and friends.
Fill your table with tasty Baba Ghanoush, Rice-Stuffed Tomatoes, and Spinach & Feta Pastries for an evening of Moreish Mezze. Whatever the summer weather, host a bumper Family Cook In with Chorizo & Bean Burgers, springtime Apple Slaw, and Homemade Root Beer. For the plant-based eaters in your life, create a Vegan Celebration with a Buffalo Cauliflower & Chickpea Bowl, Creamy Chipotle Dip, and a fruity Aquafaba Pavlova. Whoever your guest and whatever their taste, these are just some of the delicious recipes you’re sure to delight and impress them with.
Whether you’re having only a few people over, or are bringing together a larger group of friends, pick out your perfect menu and prepare your best night in yet!
Over 75 recipes for satisfying smoothie bowls, salads, soups, noodles, stews and more
Say hello to the new plate, the bowl! The bowl food trend is more than just soups and porridge, it is about wholesome, comforting recipes that can be layered and eaten all-together in a one bowl, providing a balance of all the nutrients you need to eat healthily. In this book you will find over 75 bowl food recipes, from fruity smoothie breakfast bowls to fresh salads, vibrant vegetarian options to hearty winter warmers, so you will never be short for bowl food ideas.
Learn how to build your bowl with the perfect balance of proteins, grains and vegetables and then top them anything from salad dressing to seeds and sliced fruit. Once you’ve tried the recipes you can mix and match your favorites to create bowls with the perfect taste and textures every time.
If you’re on a first-name basis with your barista, but haven’t perfected (or even attempted) making café-quality coffee at home, Brew is for you. Author and coffee expert Brian W. Jones demystifies coffee’s complexities, walks you through the process of bean selection and offers in-depth primers for mastering various brewing techniques. Beyond mastering the essential morning cup, Jones also introduces readers to recipes for invigorating coffee-based drinks and cocktails.
Comforting, nourishing, and bursting with flavor, soup is one of the most versatile ways to eat.
From the simplest of vegetable broths prepared with vegetables and herbs straight from the garden to the most luxurious of consommés, soup can be absolutely anything you wish it to be. Taking the best ingredients, marrying them in creative ways, and adding inspired seasonings is the key to creating the most delicious soups and in this collection of more than 60 recipes you will find plenty of inspiration. There are Hearty & Wholesome soups, including plenty of rustic and satisfying vegetarian options such as the Chunky Provencal Vegetable Soup with Smoked Paprika. For a light and silky bowl of goodness try one of the Smooth & Creamy recipes, such as Parsnip and Honey Soup. If the occasion calls for a more sophisticated creation, try one of the recipes from A Little Special. Finally, the more adventurous souls can explore the world of International Flavors with soups inspired by the Far East, Europe, and beyond.
Many of our favorite movies come with a side of iconic food moments: the elaborate timpano from Big Night, Charlie Chaplin's dancing dinner rolls in The Gold Rush, orgasmic deli fare from When Harry Met Sally..., the redemptive birthday cake in Sixteen Candles. In this cookbook, author Andrew Rea of the hit YouTube channel "Binging with Babish"? recreates these iconic food scenes and many more.
Celebrity chef Michael Smith's extraordinary collection of recipes from his award-winning restaurant on Canada's east coast.
Famous for its miles of beaches, lighthouses, farmland, and seafood, Prince Edward Island is a destination for travelers and food-lovers alike. Nestled on forty-six acres of land overlooking the picturesque Fortune River near the eastern tip of Prince Edward Island, The Inn at Bay Fortune is a leading five-star country inn with the award-winning restaurant FireWorks offering a unique live-fire culinary experience with unforgettable meals enjoyed family-style at long feast tables.
The Inn at Bay Fortune is first an organic farm, encompassing eight fertile acres, multiple herb gardens, various permanent farm beds, five greenhouses, and a small orchard. As a restaurant with its own farm, award-winning chef Michael Smith brings his culinary knowledge and passion for flavour first to the restaurant and this stunning collection of recipes inspired by the ingredients of the Island and cooking with multiple fires daily to pull off the FireWorks Feast.
Featuring gorgeous food and location photography, Farm, Fire & Feast is an impressive cookbook. Smith's collection of unique recipes includes Iron-Seared Island Scallops, Oven-Baked Salt-Crusted Halibut, Beach Lobster, Wood Grilled Butchers' Steak, Smokehouse Pork Belly, Wood-Roasted Spatchcock Chicken and Vegetables, Fire Garden Tacos, Sunchoke Fries, Potato Bacon Cheddar Tart, Strawberry Rhubarb Shortcake, and Wild Blueberry Grunt. Packed with recipes to cook over fire, wherever possible, alternative cooking methods are provided so a recipe can be pulled off in an indoor kitchen--and all are well within the reach of the home cook.
The award winning Italian cookbookFlorentineis a collection of recipes and photographs from Florence, Tuscany's capital.
Author Emiko Davies draws on her extensive knowledge of traditional Florentine cuisine to share recipes that transport readers to the piazzas of the city. From her torta di mele - a reassuringly nonna-esque apple cake - to ravioli pera e ricotta - mouthwateringly buttery pear and ricotta ravioloni - allow yourself to be taken on a culinary tour through the city.
With beautiful food and location photography, Florentine is exquisitely produced as a clothbound hardback with sprayed page edges.
This new 2020 edition includes a bonus insider's Florence guide written by author Emiko Davies, explaining how to get the best out of 24 hours in the city, and where to find the best pastries, bistecca, and cook's tools.
Cooking with fire is primal. There is nothing simpler—no metalwork, no fancy gadgets, just food and flame—allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavors. Food and Fire takes the best of these global artisanal techniques—from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more—and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.
Whether you live in a large city, in open countryside, or by the coast, if you open your eyes and follow Fiona Bird’s advice, you will find more ingredients growing in the wild than you could imagine. Each chapter focuses on a different food type—Flowers and Blossom, Woodland and Hedgerow, Fruits and Berries, Herbs and Sea and Shore—and includes useful information about where to find it, how to forage and gather it, and how to use it. And once you have brought your bounty home, there are more than 100 recipes for you to try. If you love baking, try the carrot and clover cake, wild hazelnut shortbread, or sea lettuce madeleines. Make the most of a hedgerow glut by making honeysuckle jelly or quince and wild thyme sorbet. Try a food-for-free main course of chanterelle puffs or wild mussels steamed with dandelions, or a quick snack of garlic mustard, chickweed, and tomato bruschetta. Or indulge your sweet tooth with wild berry and herb marshmallows or a wild cherry panna cotta. Armed with this handbook, head off to the great outdoors and you will be amazed by the sheer quantity of food that is available for free.
After years of requests from guests asking her to write a cookbook, Betsy Cox--owner of Good Medicine Lodge in Whitefish, Montana--has finally done just that.
Good Montana Morning features 104 of the bed-and-breakfast's signature recipes.
Farmers markets and Cox's own personal garden inspire many of the recipes, which include egg dishes, fruit, french toast, waffles, pancakes, cereal, pastries, and cookies. The beautifully photographed cookbook includes several award-winning recipes.
Features inventive regional dishes such as Going-to-the-Sun Eggs, Huckleberry Vinaigrette, and Flathead Cherry Cobbler.
A portion of the proceeds from the sales of the book to the Whitefish Food Bank.
Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too.
When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset—to name just a few.
Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. Grazeis full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen.
In Happy Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life. Whether you're looking to eat more veggies or have decided to turn vegan but don't want to compromise on taste, this is the book for you. Bettina's philosophies are simple: she believes that food is meant to make you happy Whether it's love at first sight because a dish looks so colorful and delicious, or at the first hit of flavors when they burst into your mouth, everything you eat should put a smile on your face. With recipes including Hearty Buckwheat Waffles, a tasty Korean Pancake, a delicious yet quick One Pot Curry in a Hurry, and the decadent Hazelnut Bites, Bettina proves that nutritious food doesn't have to be restrictive. Happy Food is designed to take you through your busy day by including ideas for breakfast, lunch, dinner, meals for one, desserts, and snacks, and will easily meet the needs of any modern household. Bettina is also a firm believer that meat-free food doesn't have to cost the earth - you'll find recipes containing ingredients that can easily be sourced from your local supermarket, and she even uses white potatoes Her passion and expertise lies in how to use everyday ingredients, and she makes them tasty in the simplest possible way. There's an opening chapter on plant-based building blocks - such as nut milks, basic methods, and home-made bread - but the joy of Bettina's cooking is that if you are time-poor, she encourages you to buy a good-quality store-bought versions of these instead: her message is that you can still have a nutritious and tasty meal, even if you do incorporate a few shortcuts. Inspired by food from the countries where Bettina has lived and worked - Tanzania, Sweden, Italy, Spain, and Bulgaria - this is vegan food to make you smile
Harvest is divided up by season, showcasing more than 180 delicious recipes using produce when it''s at its best. Accompanied by stunning photographs and evocative watercolor illustrations by Emilie Guelpa, the recipes are simple yet sophisticated. Embrace the summer sun with Seared tuna with fennel confit, or Butterflied king prawns with mango; watch the leaves fall while indulging in Chestnut risotto with sage and pancetta or Five-spiced duck with pomegranate salad; snuggle into winter with some Chipotle-braised beef ribs with spicy baked pumpkin or an Apple and quince pie; or celebrate the freshness of Spring with Moroccan broad bean salad with yogurt and crispy breadcrumbs or Blood orange and dark chocolate trifle. Harvest will inspire you to build delicious seasonal feasts for any occasions in the year.
One young chef's ode in recipes and words to the isolated, Australian island-state at the bottom of the world.
How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania. When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging—a girl's own adventure at the bottom of the world. With more than 50 recipes, including cheese making and charcuterie, interwoven with Analiese's thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.
Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy.
Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen.
It Starts with Fruitfeatures 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves.
• Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves • Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce. • Learn inventive techniques that are more flavorful and less complicated than traditional methods—with less sugar, too!
Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn.
Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries.
• A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects • Approachable for first-timers who feel intimidated by jam-making
Let your kids make their own food with 50 fun recipes that will not only encourage future healthy eating habits but also develop motor skills, cognitive development and self-confidence.
Children's reading books, toys and games are often targeted at specific age groups, and this new book by 'one of the UK's leading children's food educators', Amanda Grant, teaches core cooking skills designed for children aged 3-5 years, 5-7 years and 7-11 years. Each skill is presented at the stage when a child's development, self-confidence and independence are ready. With plenty of step-by-step photographs for children to follow and easy, tasty and fun recipes that they will love to learn, this is an invaluable book for parents to help teach their kids practical kitchen skills that will remain useful throughout life. As well as explaining hygiene and kitchen safety, there are more than 50 recipes specially suited to particular age groups.
Featuring more than 100 easy-to-follow and delicious recipes, this book delivers authentic Spanish cuisine to home cooks everywhere!
Love the delicious, made-for-sharing native cuisine of Spain? Rustic Spanish presents a robust collection of authentic Spanish dishes, including both traditional favorites and contemporary fare, along with suggested wine pairings and ingredient guides. Six comprehensive chapters are filled with a diverse range of beloved Spanish fare, and accompanied by beautiful and descriptive full-color photographs and illustrations.
For many, breakfast is the best meal of the day, and on the weekends when the pace of life slows, there’s nothing better than an indulgent brunch. With more than 65 appetizing and modern recipes, there is a dish here to suit everyone’s brunch style. With meat, fish, vegetarian, and vegan options, starting the day the right way has never been easier, or tastier! For slow-release energy, opt for something like Pink Grapefruit with Vanilla Sugar or Bircher Muesli with French Berries. Nothing says brunch quite like eggs, but why not serve your friends something different like Baked Mushroom & Egg Ramekins or a Steak and Egg Breakfast Taco? Even those with the biggest appetites will meet their match with substantial brunch plates of Chorizo Cornbread or Herbed Feta On Sourdough. And for the sweet tooth, breakfast bakes such as Banana Bread or Blueberry Pancakes will hit the spot. Also included are drinks to complete the feast, from a Pour Over Coffee to The Ultimate Bloody Mary with Pickled Celery.
An exciting and mouthwatering vegetarian recipe collection for anyone who is interested in cooking and eating good, healthy, and natural food.
These delicious, no-fuss recipes from top Sydney cook Ross Dobson prove that vegetarian food doesn’t have to be labor-intensive or dull. Cooking with fresh, organic produce is healthy and simple. The book includes ideas for creating tasty Sharing Platters, including Zucchini and Mint Fritters with Spicy Tomato Jelly and Baked Mushrooms with Manchego Bechamel. Midweek Meals has great ideas for healthy food in a hurry, such as the no-fuss Asparagus, Corn and Goat Cheese Frittata. Soups and Stews make perfect one-pot meals for summer or winter, such as a Summer Corn Soup or Smoky Hotpot of Great Northern Beans. Saturday Night Dinners features recipes for when you have more time to spend in the kitchen. Treat your friends to Pappardelle Pasta with Portobello Mushrooms, Chestnuts, and Chives or Home-made Cheese with Roasted Beet, Fennel, and Pine Nuts. Ideas for Baking include savory pies, gratins, and bakes. Try Swiss Chard, Feta, and Egg Pie—ideal for entertaining or feeding the family. Finally, scrumptious Sweet Things to try include Nectarine and Pistachio Summer Crumble, or the super indulgent Chocolate and Raspberry Mousse Cake.
Max's Picnic Book- Max Halley & Ben Benton
Irreverent, eccentric, Max's Picnic Bookis the follow up the Sunday Times Bestseller,Max's Sandwich Book. Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it, Max and Ben will first dissect picnic history, before creating 24 themed menus. Including ingenious hacks – think flavoured salts for dipping eggs and soft-serve with a shot of espresso – as well as twists on familiar favourites, this book about how and why we should picnic. Interpreting the ways in which we can eat outdoors through the eyes of their picnicking heroes, such as Hunter S Thompson, Fergus Henderson and Delia Smith, the reader will be left with a broadened perception of what a picnic truly is.
Revive the lost arts of fermenting, canning, preserving, and creating your own ingredients. The Institute of Domestic Technology Cookbook is a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients.
The chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients—for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes.
• Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste. • Complete with recipes that utilize the very ingredients you made • Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawings
Also included are features like foodcrafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more.
From the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more.
Featured in Epicurious, Chowhound, SF Chronicle, and nominated for a 2020 Goodreads Choice Award for Best Cookbooks
Nourish Me Homefeatures 110 recipes in 6 chapters that pay homage to the seasons and the elements of water, fire, air, and ether. The curious, creative, fearless Cortney Burns—formerly of Bar Tartine—is back with a personal cookbook project about nostalgia, immigration, and her own uniquely delicious recipes.
Cortney Burns's cooking always includes layered flavors and textures, surprising ingredients, and healthful twists, and her recipes range from weeknight turn-tos such as salads, soups, and vegetable-forward mains to the homemade liqueurs and ferments she's famous for.
• Teaches readers how to convert their own experiences and sense of place into kitchen inspiration and development of a personal cooking style • Recipes cover mains to drinks and desserts to condiments, such as sauces and pickled fruits • Complete with hand-drawn illustrations and 100 vibrant photographs
As inBar Tartine, the pantry of preserved foods forms the backbone of this cookbook, adding all the physical and mental health benefits of fermented foods and streamlining cooking.
The focus here is on healthy, vegetable-forward recipes, emphasizing techniques for turning proteins into side dishes or seasonings, rather than the main event.
Whether for breakfast, lunch, or dinner, and complete with protein, fresh fruits or vegetables, and grains, a one-bowl meal checks all the boxes—delicious, nourishing, casual, filling, seasonal. And in the hands of Maria Zizka its possibilities are even more exciting, with thirty brilliant combinations organized by base—oatmeal, chia, or yogurt for breakfast, and grains, noodles, or greens to build mains. Plus, there are tips, tutorials, and substitution rules of thumb throughout, including how to customize your bowl to make it vegan, gluten-free, or protein-forward.