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Food Production, Diversity, and Safety Under Climate Change (Advances in Science, Technology & Innovation)
by Rakhi Chakraborty Piyush Mathur Swarnendu RoyThis book presents a universal picture of the impact of climate change on food production, diversity, and concerns regarding food safety. The book also highlights the traditional and modern techniques for sustainably improving the production of food crops and their nutritional quality aligning with the “zero hunger” goal (Sustainable Development Goal 2) of the United Nations. The book holistically includes the contributions of scientists and academicians working in the fields of Food and Nutrition, Plant and Microbial Sciences, Agriculture, etc. The book also offers insights into the strategies adopted worldwide for ensuring food availability and safety, taking the aid of advanced technologies like climate-smart agriculture along with nanotechnology and artificial intelligence in the event of climate change. Above all, the book transpires the subject matter using illustrative figures and outlines and therefore will be an asset for the post-graduate students, researchers, and faculties.
PlantYou: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet
by Carleigh BodrugInstant #1 New York Times BestsellerSave money, reduce food waste, and eat healthier than you ever have before with this highly anticipated cookbook from New York Times bestselling author and social media sensation, Carleigh Bodrug. Spinning off of Bodrug's wildly popular Scrappy Cooking social media series, the cookbook is packed with over 150+ whole-food, plant-based recipes that show the reader how to make the most of the food they have in their fridge and pantry with easy and approachable vegan recipes anyone can make. Transform radish tops into pesto, broccoli stems into summer rolls and wilting greens into smoothie cubes... But that's not all. The book will equip readers with not only the tools to make the most of their scraps, but use up just about any vegetable, grain or bean from their fridge and pantry in the flexible Kitchen Raid Recipes, or cross reference commonly wasted foods like stale bread from a "Got This, Make That" index so these items can be used up in the easiest and most delicious way possible. Scrappy Cooking not only puts the focus on eating a diet that's more conscious for our environment (and our wallets) but our health as well. Every recipe in the book is vegan, almost entirely oil free, and focuses on whole, plant-based foods that are good for our bodies and the planet. Get ready for recipes like The Whole Darn Squash (Pasta), Skillet Lasagna, One Pan Orzo Casserole, Vodka Penne With Broccolini, Whole Roasted Cauliflower with Roasted Red Pepper Sauce, Chickpea Pot Pie, Orange Peel Chickn&’, Loaded Tortilla Bowls, Sheet Pan Tacos with Carrot Top Chimichurri, Rebel &“Ribs&”, Veggie Masala Burgers, Palak &“Paneer&”, Vegan Meaty Hand Pies, We-Got-the-Beet Chips, Pickle-Mania Chips, Cornmeal Biscuits, Bang Bang Broccoli-cious Steaks…and more!
Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-maker and Apprentice to a Butcher in Tuscany
by Bill BufordBill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave.He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.Heat is a marvellous hybrid: a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.
The Official Bridgerton Guide to Entertaining: How to Cook, Host, and Toast Like a Member of the Ton
by Emily Timberlake Susan VuWhether it's a sumptuous lawn party, a high tea, or a boozy late-night salon, this gorgeous cookbook delivers recipes for finger food, cocktails, and entertaining ideas that help you recreate the high society of Bridgerton in your own home.Host the perfect pique-nique, complete with the Duke's favorite Gooseberry Hand Pies and a rousing game of Pall Mall (played the Bridgerton way, of course). Create grazing boards with recipes like Roasted Pork Belly Skewers and Beet-Dyed Deviled Eggs that are perfect for a stylish watching party. Evoke the delightful decadence of Lady Danbury's Den of Iniquity with Sausage-Stuffed Mushroom Caps, an espresso martini, and an old-fashioned game of chance. These forty recipes have been developed with a modern audience in mind, offering mocktail, vegetarian, and gluten-free options to ensure that no fan is left hungry. They are presented alongside mouth-watering food photography, stills from the show, and sidebars explaining essential expertise, such as how to address a Marquis, execute the perfect curtsy, or build a macaron tower sturdy enough to last the night.It's time to entertain, Bridgerton-style.
The Anti-Processed Air Fryer Cookbook: Ditch Ultra-processed Food With These 90 Speedy Recipes
by Heather ThomasFrom healthy breakfast options to delicious family favourite meals, snacks and desserts, The Anti-Processed Air Fryer Cookbook has simple recipes to satisfy every craving.
Upgrade Your Brain: Unlock Your Life’s Full Potential
by null Patrick HolfordDo you often feel exhausted and negative? Do you spend your days feeling tired and wired? Your nights unable to fall asleep easily, or without a drink? Do you wake up anxious and stressed and in need a coffee to get going? Do you forget what you were doing, forget people’s names and where you put things? Is your mental acuity and memory slipping? Are you concerned about your memory or mental wellbeing? Something depressing is happen to humanity, and possibly even you. Our brains are degenerating and – in parallel – we’re seeing a worrying increase in mental illness across the world. Rates of anxiety, depression, dementia, ADHD and autism are all increasing at an alarming rate across the globe. According to the World Health Organisation, our declining brain health is the greatest threat we face – more than cancer, diabetes or obesity. Individually and collectively,though, we can optimise our brain health and cognitive function – to improve mood, memory, stress resilience, sleep and ability to focus. How? By understanding the powerful effects that nutrition and other holistic lifestyle factors can have on our brains. In Upgrade Your Brain, bestselling author Patrick Holford will draw on his 40 years’ of expertise – as well as countless experts from around the world – to teach us all how to reverse the tide.
SIFT: The Elements of Great Baking
by Nicola Lamb'Every page is a masterclass in better baking' – Nigel Slater'When your bake rebels, trust in SIFT. Nicola Lamb solves the many mysteries of baking: why ganache misbehaves, why dough acts up, and what ‘until golden brown’ truly means. Informative, enriching, and so delicious' – Yotam Ottolenghi'Nicola understands and explains baking like nobody else' – Jamie Oliver'Simply extraordinary recipes' – Helen Goh'Everything you ever wanted to know about baking but were too afraid to ask' – Felicity CloakeNicola Lamb is the go-to person for all your baking questions and cravings. In her essential new baking bible, SIFT, she takes the fear out of failure and offers up an inspiring collection of over 100 delicious bakes.In the first half of the book, Nicola breaks down the key elements and techniques with boundless enthusiasm and beautiful illustrations. Explore every how and why of baking and move forward with complete confidence – you'll never again wonder why your custard has curdled, why your sponge didn't rise or why your panna cotta didn't set.Nicola's recipes are divided into the time it takes to make a bake, ranging from gooey cookies and airy cakes that you can whip up in an afternoon to fabulous showstoppers you can devote a weekend to. These include:Bake in an afternoon: Roasted Strawberry Victoria Sponge, Miso Walnut Double-Thick Chocolate-Chip Cookies and Bread-and-Butter Pudding with Caramel MandarinsBake in a day: Salted Vanilla and Pistachio Layer Cake, Fancy Rhubarb Tart and Olive Oil Brie-oche with Roasted GrapesBake in a weekend: Mocha Passionfruit Opera Cake, Pain au Chocolat and Tiramichoux
Sobremesa: Tasty Mexican Recipes for Every Day
by Susana Villasuso'I would cook and eat every single dish in it' Sami Tamimi, author of 'Falastin'Discover a real taste of Mexico with a modern twist.In Mexico, ‘sobremesa’ – which translates to ‘over the table’ – is all about enjoyment. It is the tradition of relaxing at the dining table with loved ones, sharing food, stories and quality time.From soups to salads, suppers to sharers and small plates, staples to desserts, in her début cookbook Mexican-born chef and recipe developer Susana Villasuso has distilled the top recipes inspired by her family, and the best-known dishes made in kitchens up and down Mexico.The result is a collection of veg, meat and fish recipes made with everyday ingredients to savour in your own home. These are flavourful, comforting and shareable dishes that you’ll keep coming back to for simple weeknight dinners, delicious weekend feasts and everything in between.
Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds (SpringerBriefs in Food, Health, and Nutrition)
by Shaba Noore Shivani Pathania Pablo Fuciños Colm P. O'Donnell Brijesh K. TiwariThis brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals.
Sustainable Food Waste Management: Anti-corrosion Applications (Materials Horizons: From Nature to Nanomaterials)
by Ruby Aslam Mohammad Mobin Jeenat AslamThis book highlights established research and technology on corrosion inhibitors and bio-waste management. It further discusses emerging aspects of utilizing food waste in the field of corrosion inhibition. The topics covered include overview on bio-waste and their management, different types of food waste (i.e., agricultural, vegetable and fruit/fruit juice, plant waste, slaughterhouse trash), and their application as corrosion inhibitors and mitigation of corrosion. It also discusses economic aspects and commercialization of food waste as corrosion inhibitors. The book is a valuable reference for beginners, researchers, and professionals working in the areas of sustainability, food waste management, and material science.
American Farming Culture and the History of Technology (Routledge Studies in Food, Society and the Environment)
by Joshua T. BrinkmanPresenting a history of agriculture in the American Corn Belt, this book argues that modernization occurred not only for economic reasons but also because of how farmers use technology as a part of their identity and culture.Histories of agriculture often fail to give agency to farmers in bringing about change and ignore how people embed technology with social meaning. This book, however, shows how farmers use technology to express their identities in unspoken ways and provides a framework for bridging the current rural-urban divide by presenting a fresh perspective on rural cultural practices. Focusing on German and Jeffersonian farmers in the 18th century and Corn Belt producers in the 1920s, the Cold War, and the recent period of globalization, this book traces how farmers formed their own versions of rural modernity. Rural people use technology to contest urban modernity and debunk yokel stereotypes and women specifically employed technology to resist urban gender conceptions. This book shows how this performance of rural identity through technological use impacts a variety of current policy issues and business interests surrounding contemporary agriculture from the controversy over genetically modified organisms and hog confinement facilities to the growth of wind energy and precision technologies. Inspired by the author's own experience on his family’s farm, this book provides a novel and important approach to understanding how farmers’ culture has changed over time, and why machinery is such a potent part of their identity.This book will be of great interest to students and scholars of agricultural history, technology and policy, rural studies, the history of science and technology, and the history of farming culture in the USA.
American Farming Culture and the History of Technology (Routledge Studies in Food, Society and the Environment)
by Joshua T. BrinkmanPresenting a history of agriculture in the American Corn Belt, this book argues that modernization occurred not only for economic reasons but also because of how farmers use technology as a part of their identity and culture.Histories of agriculture often fail to give agency to farmers in bringing about change and ignore how people embed technology with social meaning. This book, however, shows how farmers use technology to express their identities in unspoken ways and provides a framework for bridging the current rural-urban divide by presenting a fresh perspective on rural cultural practices. Focusing on German and Jeffersonian farmers in the 18th century and Corn Belt producers in the 1920s, the Cold War, and the recent period of globalization, this book traces how farmers formed their own versions of rural modernity. Rural people use technology to contest urban modernity and debunk yokel stereotypes and women specifically employed technology to resist urban gender conceptions. This book shows how this performance of rural identity through technological use impacts a variety of current policy issues and business interests surrounding contemporary agriculture from the controversy over genetically modified organisms and hog confinement facilities to the growth of wind energy and precision technologies. Inspired by the author's own experience on his family’s farm, this book provides a novel and important approach to understanding how farmers’ culture has changed over time, and why machinery is such a potent part of their identity.This book will be of great interest to students and scholars of agricultural history, technology and policy, rural studies, the history of science and technology, and the history of farming culture in the USA.
Rick Steves Pocket Athens (Rick Steves)
by Rick StevesMake the most of every day and every dollar with Rick Steves! This colorful, compact guidebook is perfect for spending a week or less in Athens: City walks and tours: Five detailed tours and walks showcase Athens's essential sights, including the Acropolis, a tour of the Ancient Agora, the National Archaeological Museum, and more Rick's strategic advice on what experiences are worth your time and money What to eat and where to stay: Sip authentic ouzo at a sidewalk café, chat with locals over traditional Greek mezedes, and admire views of the Acropolis from your hotel rooftop Day-by-day itineraries to help you prioritize your time A detailed, detachable fold-out map, plus museum and city maps throughout Full-color, portable, and slim for exploring on-the-go Trip-planning practicalities like when to go, how to get around on public transit, basic Greek phrases, and more Lightweight yet packed with valuable insight into Athens' history and culture, Rick Steves Pocket Athens truly is a tour guide in your pocket. Expanding your trip? Try Rick Steves Greece!
Forbidden Cocktails: Libations Inspired by the World of Pre-Code Hollywood
by André DarlingtonA stunning package for classic film buffs and drinks enthusiasts alike, all the &“forbidden&” fun of Pre-Code Hollywood and the Prohibition and speakeasy era meet in this stylish cocktail book. What might Jean Harlow have sipped for Dinner at Eight? What did Barbara Stanwyck take to steel herself in Baby Face? If you&’re a classic film fan who&’s ever pondered these questions, or are a bartender or at-home entertainer who adores Prohibition-era cocktails, this guide to mixed drinks inspired by Pre-Code Hollywood is essential reading. The stars and stories of the &“forbidden&” time in moviemaking before strict censorship was enforced and the movies reflected a raucous freedom that would be unseen again for decades take the spotlight in Forbidden Cocktails. With 50 film-and-drink pairings and packaged handsomely with more than 100 full-color and black-and-white photos throughout, this is a practical and stunning homage to a singularly exuberant and evocative era. Movie-and-cocktail pairings include: The Divorcee / Balanced Account; Hell&’s Angels / Platinum Blonde; Dracula / Count Draiquiri; Strangers May Kiss / Stranger&’s Kiss; The Public Enemy / Tom Powers; Night Nurse / My Pal Rye; Shanghai Express / Shanghai Lily; Scarface / First Ward; One Way Passage / Passage to Paradise; Trouble in Paradise / Lubitsch Touch; Call Her Savage / Greenwich Village; Sign of the Cross / Naked Moon; Gold Diggers of 1933 / Pettin&’ in the Park; Flying Down to Rio / Hotel Hibiscus; It Happened One Night / It Happened One Morning; The Thin Man / Asta
The Oxford Companion to Spirits and Cocktails
by Noah RothbaumAnthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis. The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass. The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.
Food, Philosophy, and Intellectual Property: Fifty Case Studies
by Enrico Bonadio Andrea BorghiniThis is a book about food, philosophy, and intellectual property rights.Taken separately, these are three well-known subjects, but it is uncommon to consider them together. The book comprises 50 case studies, organized around eight themes: images; genericity and descriptiveness; language traps; procedures; menus, recipes, and creativity; boundaries; biotech; and empowerment. The introductory chapter frames the selection of cases and encourages readers to look beyond them, envisaging new lenses to look at food vis-à-vis intellectual property. The terrain encompassed is wide-ranging and reaches out to fine-grained aspects of food products, recipes, and cooking. Conceived for a wide scope of readers, the volume ultimately interrogates the links between food and cultural identity, bringing to the fore the ethical, political, and aesthetic worth of culinary arts and gastronomic experiences.This accessible book will be of value to scholars, students, practitioners, and others with interests in the areas of intellectual property, food law, and food studies.
Food, Philosophy, and Intellectual Property: Fifty Case Studies
by Enrico Bonadio Andrea BorghiniThis is a book about food, philosophy, and intellectual property rights.Taken separately, these are three well-known subjects, but it is uncommon to consider them together. The book comprises 50 case studies, organized around eight themes: images; genericity and descriptiveness; language traps; procedures; menus, recipes, and creativity; boundaries; biotech; and empowerment. The introductory chapter frames the selection of cases and encourages readers to look beyond them, envisaging new lenses to look at food vis-à-vis intellectual property. The terrain encompassed is wide-ranging and reaches out to fine-grained aspects of food products, recipes, and cooking. Conceived for a wide scope of readers, the volume ultimately interrogates the links between food and cultural identity, bringing to the fore the ethical, political, and aesthetic worth of culinary arts and gastronomic experiences.This accessible book will be of value to scholars, students, practitioners, and others with interests in the areas of intellectual property, food law, and food studies.
Invitation to a Banquet: The Story of Chinese Food
by Fuchsia DunlopWINNER OF THE FORTNUM AND MASON FOOD BOOK AWARDLONGLISTED FOR THE ANDRE SIMON AWARD‘A brilliant, passionate and spellbinding tour de force’ Claudia RodenThe epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishesChinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication - but today that is beginning to change.In this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. Meeting local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland.Weaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.
Every Body Should Know This: The Science of Eating for a Lifetime of Health (From Medical Scientist and Head Nutritionist at ZOE)
by Dr Federica Amati***AS SEEN ON THIS MORNING***DISCOVER THE SCIENCE OF EATING FOR A LIFETIME OF HEALTH ‘An essential nutrition and lifestyle guide across the lifespan. A fascinating DIY guide to food and health – read it!’ Dr Tim Spector, author of Spoon Fed and Food for Life‘This book contains the most critical answers to nutrition that we’ve all been searching for. A must read’ Steven Bartlett'Truly amazing and completely transformative’ Davina McCall----A SCIENCE-BACKED NUTRITION GUIDE FOR ALL LIFE STAGESIn Every Body Should Know This, medical scientist and Head Nutritionist at ZOE, Dr Federica Amati explores the real science behind nutrition. By following her advice, you will learn how to eat for best health at each life stage and discover what every body should know, such as . . . - The truth surrounding superfoods and ultra-processed foods - Why nutrition plays a crucial role from before conception to senior years - How food choices can support longevity - Targeted tips for good health at each life stage With this book, you will gain insights into what foods work for the bodies and minds of you and your loved ones, and implement clear, nutritional strategies backed by the latest scientific research for men, women and children. Because when it comes to food, one size does not fit all.----'A definitive guide on not just what to eat, but when and why' Daily Telegraph'So good, so informative. There's so much incredible stuff in here' Cat Deeley and Ben Shepherd, ThisMorning‘An easy to implement and practical guide to nutritional science!’ Dr Karan Rajan, author of This Book Will Save Your Life ‘Federica offers a novel framework for thinking about nutrition and points to the lifestyle factors that do make a difference in protecting and enhancing our long-term health. This is a book you shouldn’t miss’ Dr Sarah Berry
Food of the Cods: How Fish and Chips Made Britain
by null Daniel GrayShortlisted for Debut Food Book of the Year at the Fortnum and Mason Food and Drink Awards 2024 ‘A lyrical, amiable and educational celebration of what may be our greatest achievement: the chippy.’ Stuart Maconie Step inside and unwrap this deliciously entertaining look at Britain’s national dish. There is a corner of every town and city in Britain where the air is tangy with vinegar and the scent of frying. Following the irresistible lure, Daniel Gray ponders the magic of chippies and the delights they have sprinkled among us for the last 150 years as he investigates the social – and sociable – history of fish and chips. Travelling to chippies from Dundee to Devon via South Shields, Oldham, Bradford, Bethnal Green, the Rhondda Valley and more – Daniel Gray explores our fish-and-chip nation to show how chippies have helped emancipate women, promote equality for immigrants and shape local and national identity. Whether you were raised eating scraps of Wolverhampton’s orange chips, London’s ‘wallies’ or Hull’s chip spice – even if you think you know whether tea, Vimto or dandelion and burdock is the best accompaniment – this mouth-watering book is as much about who we are as what we eat.
The Thrifty Cookbook: Incorporating The Fall And Rise Of The Pails-hurtingseaux Family
by Ryland Peters SmallA collection of over 60 quick and delicious recipes to feed households on a budget. A busy family household is often short on time and money. The weekly food shop can be a stressful time when you are wondering how you can feed your family good, honest food without exceeding the weekly budget. Living on a budget, or trying to reduce your outgoings, doesn't have to mean foregoing cooking and eating good food though. Thrifty tips will guide you through how to make the most of your ingredients and create wonderful family food for all mealtimes. Enjoy some budget breakfasts such as Baked Eggs or Corned Beef Hash before moving on to some purse-friendly soups and salads for lunch. The main meal of the day no longer needs to empty the bank, so instead delve in to some quick and easy dishes such as Thai Salmon Fish Cakes or Quick Vegetable Curry. Treats don't have to be ignored in favour of saving pennies either – whip up some quick treats such as Iced Summer Berries with Hot White Chocolate Sauce or Banana Fritters. The Thrifty Cookbook has all the inspiration you need to produce fantastic food, in super quick time, for the whole family even when you've had to tighten the household purse strings.
The Little Book of Pink Cocktails: 50 pink cocktails, spritzes and punches
by AnonymousCocktails! Drink them, mix them, and enjoy them. Cheers hun!Whether you love a glass of Prosecco or prefer a classic Punch, The Little Book of Pink Cocktails can help you transform your favourite cocktail into something even more fabulous.From the classy blush of the Pink Lady to the sassy flush of the Cosmopolitan, the peach-pink perfection of the Bellini to the flashy-trashy confection of the Valentine Martini, this wonderfully pink book is the perfect guide to cocktails for every occasion.Contents include:⁃ Fizzes, Highballs & Collinses⁃ Spirit Forwards⁃ Sours⁃ Sharers & Punches⁃ Champagne & Prosecco
Sprout & Co Saladology: Fresh Ideas for Delicious Salads
by Theo Kirwan'Ottolenghi-style food... as good as it gets. Very tasty food that just happens to be healthy.' Irish Times'Love, love, love the freshness and creativity on these pages. Thrilled to learn that the idea for Sprout and Co. and consequently this inspiring book, was born during a eureka moment when Jack first tasted a freshly picked, super-ripe tomato from the gardens at Ballymaloe Cookery School.' Darina Allen, Ballymaloe Cookery School Jack and Theo Kirwan, co-founders of acclaimed Dublin-based restaurants, Sprout, are devoted to showing just how full flavoured a salad can be. Their first cookbook, Saladology, includes more than 100 exciting recipes, ranging from simple side salads, attention-grabbing vegetables, satisfying noodles, pasta, fish and meat dishes. It's a collection of ideas inspired by their favourite food experiences, reimagining what a salad can be - and always with an emphasis on delicious.Recipes include:- Ratatouille con tomate- Gochujang bowl- Roast chicken winter panzanella- Harissa sweet potato & herb-split yogurt- Olive oil-braised fennel with chorizo & halloumi honey- Scallops with salsa roja & burnt corn
So Good: Food you want to eat, designed by a nutritionist
by Emily EnglishDelicious recipes. Nutritionally balanced. So Good.When we think of nutrition and eating well, so many of us jump to the words 'diet', 'unenjoyable', and 'sacrifice'. Sometimes we see healthy eating as something we should do, rather than something we want to do. This is the book to help you kickstart healthy eating as an enjoyable lifelong habit rather than a fad for a week. A perfect collection of over 80 vibrant, tasty and easy recipes all steeped in nutritional science, So Good explains the principles of healthy eating in a fun and relatable way. With recipes including...Fluffy Ricotta Lemon PancakesHot Honey Halloumi Avocado ToastMango And Crunchy Chickpea Salad, With Jalapeno Dressing.Chicken And Spicy Guacamole Lunch Time TacosGarlic Crumbed Salmon With Courgettes And YoghurtCreamy Parmesan Chickpeas With Pickled ChilliesGreek Yoghurt Roasted Strawberry Eton MessFood should be a celebration, a memory, a moment. It's not about counting calories; it's about making every meal count. Let every meal you make nourish your body and bring you joy with every bite.
How to Eat 30 Plants a Week: 100 recipes to boost your health and energy
by Hugh Fearnley-Whittingstall'I love the way Hugh inspires us to eat more of the good stuff, and he's done it again brilliantly here.' JAMIE OLIVER'Hugh translates the exciting science of the gut microbiome into something practical and easy. His beautifully diverse, plant-rich recipes are good for us and for the planet.' POPPY OKOTCHAWith an introduction by Tim Spector, bestselling author and founder of ZOE30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win, for the delicious meals as much as the incredible health benefits. Central to these is great gut health, and a foreword by gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. And in racking up the plant power, you'll feel great, have renewed energy and reset your microbiome. In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more plants on your plate, with people-pleasing plant-only dishes at the fore, as well as some humdingers with a little well-chosen meat or fish along for the ride. By plants, Hugh means fruit and veg and much more besides – including nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee.Recipes include: · Purple shakshuka· Shroomami stoup· Sichuan aubergine with tofu and black beans· Caponata with chickpeas and apricots· Tomato and saffron baked rice· Slow-roast Merguez-spiced shoulder of lamb· Steak, charred lettuce and spring onion salsa· Roast ratatouille mackerel fillets· Kimchi (or Kraut) slaw· Very berry ripple fro-yo... and many more!With plant ingredients numbered by chapter, and overlaps kept to a minimum, it's easy to keep a count and rack up your weekly plant score. Simply by choosing just a handful of recipes from the book, you will have nailed your 30 plants, and by adding an extra main, a treat or a pud, and a snack or a side, you'll be well on your way to 50 plants a week! With Hugh to show you the way, this isn't just going to be doable: it's going to be easy, it's going to be fun, and most of all it's going to be delicious.