Other books that might interest you

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  The Day Roti Died - Choosing...

  Ravi Sandhu

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  Prepare to have everything you thought you knew about “roti” and healthy eating, challenged. In a time of rampant obesity, type 2 diabetes, heart disease and other health conditions that relate to physical inactivity, this book highlights how eating carbohydrates is experiencing modernisation.

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  Vedge - 100 Plates Large and...

  Rich Landau, Kate Jacoby

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  “Reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors.” —Chicago Tribune   The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike. Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than one hundred recipes here—such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole—explode with flavor but are surprisingly straightforward to prepare. At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream—but vegetables can still steal the show, like in the Beetroot Pots de Crème.With more than one hundred photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables.   “This cookbook is about putting vegetables front and center in astonishing and innovated ways.” —TheKitchn.com   “Warm and approachable, and filled with tempting recipes that push boundaries just enough.” —Publishers Weekly   “[Vedge] offers deeply satisfying vegetable dishes for year-round eating.” —Epicurious.com   “Anyone who cooks vegetables should buy this book.” —Cooking Light   “Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds.” —Kris Carr, New York Times–bestselling author of Crazy Sexy Kitchen “Vegan? Yes! Magic, no . . . this is pure passion at work!” —Amanda Freitag, Executive Chef and ChoppedJudge

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  Dr Sebi - The Complete Guide to...

  Catrin Hendry

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  Your body is a temple, and only the best should go in it, but often, it’s hard to remember it; this book is exactly what you need if you want to live by that principle. 
  This diet was created by a professional, one of the best doctors in the field, for everyone, no matter their size, age, or background. It will give you every tip and trick, plus a multitude of tasty and healthy recipes. 
  More precisely, you will learn:Who Dr. Sebi was, his personal life, career, and deathWhat the Dr. Sebi alkaline diet looks like, and how you should follow itThe list of foods approved by Dr. SebiThe meaning of the alkaline diet and how it’s related with some diseasesThe factors that make an alkaline diet soWhat you need to eat and avoidWhat studies say about the effect of having a regular pH level in your bodyHow acidity leads to diseasesWho should consider the alkaline diet and who should avoid itHow to lose weight with Dr. Sebi’s diet and alkaline dietThe benefits of detoxing your bodyThe detox herbs from Dr. Sebi’s diet and how you can use themAmazing recipes that will help you follow Dr. Sebi’s approach to the alkaline dietThe risks of the alkaline diet and how to avoid themThe controversies and myths that surrounded the life and practice of Dr. Sebi 
  ..and much more! 
  Your body will be purified, and you’ll notice your energy sky-rocketing, just after mere weeks of this alkaline diet. Alkaline means that you’ll get rid of harmful toxins and acidic food to find a brand-new lifestyle!

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  Baking with the Bread Lady - 100...

  Sarah Gonzalez

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  Read by the author. 
  This isn't your ordinary bread book. From artisan bread making, to savory breakfasts and brunch (hello, ultimate cinnamon roll!), to decadent but simple desserts, Baking with The Bread Lady takes you on a journey through recipes and stories, inviting you to come together to create community and memories around food. 
  In Baking with The Bread Lady, popular baker and gifted teacher Sarah Gonzalez—lovingly known as "The Bread Lady"—shares her love for the art of baking that grew from family tradition and the popularity of her Spring Hill, Tennessee, bakery. Sarah has discovered that while people crave comfort food, it’s their greater longing for community and belonging that serve as the magic ingredients that give these recipes a greater purpose. 
  Beginners and seasoned bakers alike will salivate over:100 original recipesPractical tips to learn to love baking from scratchNew and creative baking concepts built on centuries of traditionClassic recipes and tricks to pass on to the next generationBaking "hacks" such as how to store, thaw, and reheat bread 
  Baking with The Bread Lady is approachable for first-time bakers but also includes more advanced recipes for those looking for a challenge, making it a great gift for budding bakers, makers, and anyone eager to develop their baking skills. Whether your gathering place is your kitchen, your neighborhood, or a video call with family far away, connecting over food creates wonderful (and tasty) memories and lasting relationships. 
  Baking with The Bread Lady will entertain you through inspiring and fun stories such as:"The Care and Feeding of Neighbors""Happy Eggs”"The Process of Invention"How her 170-year-old gingerbread recipe came to be 
  Fall in love with baking for yourself, for your family, and for others with these creative and tasty recipes, and stories.

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  Seasonal Preserves

  Joanna Farrow

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  This comprehensive guide to preserving features one hundred delicious sweet and savory recipes—from jams to pickles, chutneys, sauces, cheeses, cordials and more!   Food writer and home economist Joanna Farrow teaches the traditional art of preserving in this accessible guide for both aspiring and experienced preservers. Following detailed advice on choosing the right ingredients and equipment, the one hundred recipes cover every kind of preserve for every time of year.   The scrumptious recipes include traditional preserves such as Gooseberry and Elderflower Jam, Damson Cheese, and Chilli Tomato Chutney, as well as the more adventurous Oven Dried Tomatoes in Fennel Oil, Cherry and Almond Ratafia, and Syrupy Poached Kumquats. From vodka and gin to curds and butters, there really is something to preserve for everyone’s taste!

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  How to Make Bread - Step-by-step...

  Emmanuel Hadjiandreou

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  Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes - in more than 60 easy-to-follow recipes. Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards.

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