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Live life to the fullest with this collection of delicious, wholesome, and plant-forward recipes.

Live life to the fullest with this collection of delicious, wholesome, and plant-forward recipes.Unlock the secrets to a happier, healthier life with recipes that embrace centuries-old traditions, nutritional wisdom, and the remarkable power of food. From colorful salads to hearty grain bowls, these dishes are as delicious as they are healthful. The Blue Kitchen isn’t just about cooking—it’s about transforming your lifestyle. This book brings the very best of these dishes into your home and proves that living a long life is not just a matter of luck, but something that we can take control of.Inside you’ll find:<ul><li>Plant-forward appetizers</li><li>Protein-packed entrees</li><li>Innovative and flavorful salads</li><li>Quick weeknight options</li><li>Tips to keep you on track in your pursuit of healthier living</li><li>Recipes centered around fresh, nutrient-dense foods</li><li>How to infuse the wisdom of the ages into your cooking</li></ul>

Cider Mill Press: The Blue Kitchen

The Blue Kitchen

100+ Recipes from the Happiest, Healthiest Corners of the World

This is a definitive collection of India's most delicious, exciting and incredibly easy-to-prepare vegetable dishes. The book will be arranged by vegetable, each with a nutritional profile and an introduction that will take the reader to parts of India they'll never have experienced before, followed by achievable and authentic recipes to elevate and celebrate each ingredient. Camellia Panjabi, bestselling author, chef, entrepreneur and founder of London's first ever Indian restaurant has written an irresistibly beautiful cookbook that everyone who loves to cook and eat Indian food will need on their shelf. She covers the background of vegetarian food in India, culinary beliefs and practices, and invaluable information on ingredients, equipment and of course spices too.

The Indian Way

Vegetables

"Beautiful and inspiring. Julius celebrates the utter joy of good food" - Jamie Oliver "A mouth-watering culinary trip around the world" - Tim Spector Reinvigorate your cooking with more than 90 extraordinary international recipes, and bring wholesome, unprocessed ingredients to life from the comfort of your kitchen. Julius Fiedler (@hermann) has made it his mission to travel far and wide, researching and celebrating traditional plant-based food from cultures across the globe. Travel the globe and unearth a treasure trove of unmissable plant-based dishes that will make your taste buds sing including: ITALY: biancomangiare (almond milk pudding) caponata (Sicilian aubergine relish) carciofi alla Romana (Roman braised artichokes) INDIA: chana masala (chickpea curry) Bengaluru-style masala dosa (rice &amp; lentil pancake with potato stuffing) vada pav (spiced potato fritter rolls) CHINA: biang biang mian (hand-pulled noodles in fragrant chilli oil) suan le fen (hot &amp; sour noodle soup) jian dui (stuffed sesame balls) TURKIYE: kuru b.rülce salatasi (black-eyed bean salad) lokma (fried dough balls in rose water syrup) gözleme (spinach &amp; potato stuffed fl atbreads) Naturally Vegan is a must-have for anyone curious about plant-based eating, and the stories behind their food. "A stunning collection that I can't wait to cook from" - Özlem Warren "Embrace the simplicity and richness of plant-based ingredients" - Romy Gill

Delicious Recipes from Around the World That Just Happen to Be Plant-based

Naturally Vegan

The Soup Book is packed with nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. There is even a chapter of breads to complete your meal. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other organic growers and supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favourite recipes to enjoy later, and make delicious, wholesome, and healthy soups all year round.

The Soup Book is packed with nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. There is even a chapter of breads to complete your meal. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other organic growers and supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favourite recipes to enjoy later, and make delicious, wholesome, and healthy soups all year round.

200 Ingredient-led Seasonal Soups

The Soup Book

This book "is for cooks and gardeners interested in bringing novelty and variety into their lives and homes. It follows each season of planting and harvesting--featuring nearly 35 often overlooked edibles, with illustrations, and a ... recipe for each, encouraging us to see our gardens as an integrated whole and a year-round practice. Calling upon decades of Master Gardener and Master Food Preserver experience, Linda Ziedrich includes ... cultural context and personal connections to each plant. The result is the story of how and why an adventurous gardener cultivated a unique cuisine for herself and her family--and how you can too"--

This guide to 35 lesser-known edible plants, with growing advice and simple recipes, will appeal to gardeners and foodies interested in bringing novelty and variety to their gardens and plates.

Uncommon Plants and How to Eat Them

The Curious Kitchen Gardener

Ultimate Cookbooks

Transform your salads from a side dish to the star of your dining table with 250+ vibrant recipes in this comprehensive guide.

Transform your salads from a side dish to the star of your dining table with 250+ vibrant recipes in this comprehensive guide. Say goodbye to store-bought dressings and hello to fresh, customizable options. With salads inspired by the flavors of the Mediterranean, Asia, the Americas, and beyond, you’ll learn to incorporate herbs and spices to create dishes that are both familiar and refreshingly new. Master the art of homemade dressings and vinaigrettes with easy-to-follow recipes that will elevate your salads with a burst of flavor.Inside you’ll find:<ul><li>300 healthy and satisfying recipes, from detoxifying greens to protein-packed power bowls</li><li>Expert tips and techniques for selecting the best produce, combining textures and flavors for maximum impact, and strategies to make preparation quick and effortless</li><li>Beautiful, full-color photography to showcase the beauty and range of ingredients</li><li>Diverse dishes with innovative uses of grains, fruits, and proteins</li><li>Accommodations for dietary preferences and restrictions, including vegetarian, vegan, gluten-free, and low-carb options</li></ul>This collection of recipes is a testament to the endless possibilities that come from tossing simple ingredients with creativity. Redefine what a salad can be with this ultimate cookbook.

The Ultimate Cookbook

Salads

Get more plants into your diet with minimal fuss and delicious results. Plan your next meal around favourites such as carrots, cauliflower or sweet potatoes, or try your hand at the underused asparagus, Brussels sprouts or kale, turning them into more than just side dishes. Transform corn into Elote Grilled Cheeses, spinach into Pesto Pasta, cucumbers into No-Roll Sushi Bowls and tomatoes into Farro Caprese, and even add more veggies to pizza night. Recipes appear by cook and prep times so you can whip up something fast or enjoy more hands-on dishes for every kind of eater: omnivores, vegetarians and vegans. This must-have cookbook provides all the expert guidance and practical tools that you need to make plant-powered cooking a reality: checklists, tips, variations, meal plans and versatile flowcharts to help you decide what to make for dinner. All you have to do is start with a vegetable.

More Than 100 Easy, Tasty, Plant-Forward Recipes for Everyone

Start with a Vegetable

Supertato

Supertato Night of the Living Veg

Make the most of fresh produce all year round with 200 homemade recipes for soup and accompaniments, organized by season The Soup Book is packed with plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in the fall. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have on hand. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favorite recipes to enjoy later. This updated edition features brand-new and updated photography to accompany the book's refreshed design. Make hearty, wholesome, and healthy soups year round with The Soup Book.

200 Recipes, Season by Season

Author will use their social media platforms to drive fans to retailers to preorder, 12 week pre-publication social media campaign, Advance galley for publicity: print/TV/radio, 3 city tour, Blog tour

Author will use their social media platforms to drive fans to retailers to preorder, 12 week pre-publication social media campaign, Advance galley for publicity: print/TV/radio, 3 city tour, Blog tour

Inspired Living Through Inspired Cooking (NBA Cookbook, Chef to the Stars, Peak Performance)

Eating Well to Win

“Gripping and beautiful. A masterpiece.” Tony Tan, author&nbsp;Tony Tan's Asian Cooking Class “One of the best books on spice that I have read ... it will change the way you cook.” Bhavna Kalra Shivalkar, The Modern Desi Co. We know every Indian family holds delicious secrets in its dabbas. But what if they held even more than we knew?Masala is the vehicle that opens the door to a food multiverse. And Kashmiri-Australian cook and author Sarina Kamini is inviting you inside.For ten years Sarina taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. She was The Spice Mistress to whom spices sang. But the more she taught, the more she realized that masala spoke to everyone … once they understood its language.What We Call Masala is that code breaker. Learn what white pepper does to pavlova. How to use spices and fats to speak to nervousness or anxiety. Why domestic Ayurveda says good digestion is ensured not just by what we eat, but by how we think.Equal parts storyteller and recipe writer, Sarina deftly ties together Hindu mythology, intimate family moments, and practical (and permissive!) traditional health tips with the types of recipes you never thought you could pull off at home. Real-deal Kashmiri Hindu rogan josh. Made-from-scratch paneer. The simple yellow dal that's broken one thousand hearts. And a smoky, tangy butter chicken that'll send your local takeaway to the wall.Through more than 70 spices and fats, and 80-plus recipes, What We Call Masala shows readers that masala is so much more than spice. It offers lessons in both culinary mechanics and magic to any level of cook — from can't-boil-water to cordon bleu.Evocative words and full-color photography that literally places you on Indian streets and inside Sarina's Bengaluru family kitchen makes this captivating hardback both a coffee table must-have, and a beautiful gift for the food lover in your life.&nbsp;

Masala's exhilarating secrets hide in every Indian family's spice tin - cook and spice mistress Sarina Kamini's recipes will bring them to life in your kitchen.

74 spices, 85 recipes

What We Call Masala | A cook's practical guide to the poetry of Indian spices

Provecho is the book for every cook who's wasted countless hours finding legitimate Mexican recipes online. It's a fun and accessible hardback guide to tacos and Mexican food written by Daniella Guevara Munoz, the only cook in Australia with the authority and insight to tell the story just right. Daniella delivers tips, tricks and 120-plus recipes, and shares stories, cooking equipment insights and an essential pantry list, making it easy for home cooks of any level to connect with real Mexican food with confidence.Chapters include:<ul><li>Lo basico: Essentials, including salsas, corn chips, tortillas, blistered chillies, refried beans</li><li>Desayunos: Breakfast, including chilaquiles, huevos rancheros, mole eggs</li><li>Sopas y caldos: Soups, including bread soup, tortilla soup, poblano chilli soup, Yucatan-style chicken soup</li><li>Antojitos, garnachas y entradas: Snacks and starters, including guacamoles, chipotle dry pasta, mushroom chorizo gordita, quesadillas fritas, fish ceviche with mango and avocado</li><li>Tacos, tostadas y tortas: Tacos, tortillas and loaded rolls, including stuffed jalapeño chillies taco, pickled pork skin tostadas, sterak and cheese torta</li><li>Platos fuertes y guisados: Mains, including Swizz enchiladas, slow cooked short rib in tomatillo, chicken mole, traditional meatballs, pork loin in adobo</li><li>Dulce: Desserts, including cheese flan, tres leches cake, chocolate ice cream, sugar skulls, churros</li><li>Bebidas: Drinks, including hibiscus water, rice milk, hot chocolate, margarita, paloma</li></ul>This glorious food, shot by internationally acclaimed photographer Simon Bajada, is for anyone who craves authentic Mexican flavors.

Provecho: Real Mexican Food at Home

Discover artisanal, unprocessed recipes from around the world-that just happen to be plant-based. To many, the vegan movement is a novelty that might pass us by sooner or later. But long before the advent of veganism, plant-based cooking was already essential to most cultures. With 100 naturally vegan recipes from around the globe-from fluffy Keralan pancakes to lemony Turkish koftesi-Julius explores classic home-cooking techniques and dishes that champion simple, sustainable ingredients. Naturally Vegan is as much about balancing flavors as it is about making nutrient-rich meals. It's a reflection of treading lightly on the Earth, slowing down, and taking pleasure in process. Above all, it's a celebration of traditional plant-based food and of eating and cooking in tune with nature.

Discover artisanal, unprocessed recipes from around the world—that just happen to be plant-based. To many, the vegan movement is a novelty that might pass us by sooner or later. But long before the advent of veganism, plant-based cooking was already essential to most cultures. With 100 naturally vegan recipes from around the globe—from fluffy Keralan pancakes to lemony Turkish koftesi—Julius explores classic home-cooking techniques and dishes that champion simple, sustainable ingredients. Naturally Vegan is as much about balancing flavors as it is about making nutrient-rich meals. It’s a reflection of treading lightly on the Earth, slowing down, and taking pleasure in process. Above all, it’s a celebration of traditional plant-based food and of eating and cooking in tune with nature.

The Blue Kitchen

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