The Grammar of Spice
In her book The Grammar of Spice, Caz Hildebrand matches spices to patterns drawn from Owen Jones’s sourcebook, The Grammar of Ornament (1856). These cards feature the patterns for 16 different spices. The cards and white envelopes are presented in a blue and ochre card box.
The Healthy Lebanese Family Cookbook
The Lebanese diet includes a wide range of superfoods including olive oil, chickpeas and pomegranate seeds, as well as fresh vegetables, fruit, fish, nuts, seeds and a small amount of meat – often prepared with a dash of spice. This illustrated collection of simple recipes uses readily available, inexpensive ingredients to create traditional dishes including Hummus, Shawarma Chicken and Roasted Cauliflower with Tahini Sauce.
The Part-time Vegan
Easy, Delicious Vegan Recipes to Make Your Diet Healthier
Offering balanced advice on the best sources of nutrients, with guidance on stocking a vegan store-cupboard, this collection of simple meat- and dairy-free dishes aims to inspire you to eat more healthily. The recipes are organized according to meal-type and preparation time, from Weekend and Slouch Day Breakfasts to Evening Meals for Crazy Days, with the emphasis on food that is healthy, appetizing and easy to make.
From a Persian Kitchen
Authentic Recipes and Fabulous Flavours from Iran
In this illustrated book of Persian cuisine, Atoosa Sepehr has adapted traditional recipes to suit a more modern lifestyle, using readily available ingredients and including meat-based and vegetarian options. With descriptions of key flavours and techniques, the dishes reflect regional differences and include Marinated Olives with Walnuts and Mint from northern Iran, Prawns, Barberries and Saffron with Rice from the south, and Flower Baklava with Sticky Syrup, which should, for authenticity, be served with black tea.
Vegetables – leaves and roots, squashes, pulses and grains, herbs, nuts and mushrooms – form an important part of Italian cuisine. Antonio Carluccio describes each type in detail, including its historical context, botany and preparation, and presents 120 new recipes for pasta, soups and stews, risotto, jams and pickles. Each is vegetable-based, and some are complemented by a little fish or meat.
Jewish Vegetarian Cooking
This book draws on the Jewish cuisine of 20 countries, from Poland to Tunisia, to present 140 vegetarian recipes for soups, salads, main courses and desserts. They include Russian Cabbage Soup, Moroccan Couscous with Seven Vegetables, Hummus with Chickpeas from Syria, and an Apple and Pear Pudding from Italy. It explains the role of food in Jewish festivities, and the many types of grain used.
Kirstie's Real Kitchen
Kirstie Allsopp, television’s favourite location-finder, shares her ‘journey towards cooking as a passionate traveller’ and presents the dishes that she now cooks for family and friends ‘day in and day out’. The recipes are arranged to reflect the stages of her journey and obstacles overcome – from Breakfast, through Big Dishes for her big family and entertaining, solutions to the problem of young Fussy Eaters, Picnics and Christmas to Cocktails.
The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs
Covering the origins, history and botany of raw ingredients and their culinary uses, this authoritative reference work begins with general chapters on the growing, harvesting and trading of foods. The main part of the Encyclopedia is an illustrated directory of edible plants describing almost 500 plant species in sections on fruits, vegetables, grains, nuts, herbs and spices, plants used in beverages, and sugars and oils. Finally, the reference section provides nutritional tables, a glossary and index.
Eating Well Made Easy
Deliciously Healthy Recipes for Everyone, Every Day
In this cookbook, TV chef Lorraine Pascal adjusts the cooking methods and ingredients of well-known dishes to make them healthier and more nutritious, creating a range of tasty, satisfying and simple-to-prepare meals. The recipes include meat-free versions of classics such as Mushroom and Chestnut Lancashire Hotpot, as well as ideas for breakfasts, snacks, puddings and Sunday roasts. Slightly off-mint.
Amazing Edible Seeds
Health-Boosting and Delicious Recipes Using Nature's Nutritional Powerhouse
Seeds are packed with nutrients, and add flavour and crunch to breakfast cereals, salads, meat, fish and vegetables. Amazing Edible Seeds explains the benefits to the digestion and the immune system of some 20 seeds, from caraway to vanilla. It gives advice on sowing and growing, soaking and sprouting, and offers more than 50 recipes including Buckwheat-Stuffed Mediterranean Vegetables and Szechuan Bang Bang Chicken.
Culinary Herbs and Spices of the World
The botanist Ben-Erik van Wyk presents a fully illustrated, scientific guide to nearly all the commercial herbs and spices in use today. After chapters on the history of spices and culinary traditions and lists of common names, the A to Z covers over 150 species, from Aframomum corrorima (Ethiopian cardamom) to Zingiber officinale (ginger), each illustrated entry giving details of the spice or herb, the plant, its origins, cultivation and culinary use and the chemistry of its flavour.
The Savvy Shopper's Cookbook
The recipes in this cost-conscious cookbook use only ingredients that can be bought from leading discount supermarkets. Aiming to help people simplify their shopping and their cooking, Amy Sheppard presents over 80 nutritious, affordable and quick-to-prepare meals. There is also a guide to using a discount supermarket for the first time, advice on how to select the best-value ingredients, and a one-week meal plan to get you started.