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Egg G: The Snack Hacker

The Snack Hacker

From Kimbap to Kimchi, Delicious Recipes from the Heart of Korea

Seoul Food

The Slimming Foodie Together

Discover artisanal, unprocessed recipes from around the world - that just happen to be plant-based. To many, the vegan movement is a thing of 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 across 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 flavours as it is about making nutrient-rich meals. It's a reflection on treading lightly on the Earth, slowing down, and taking pleasure in process. Above all, it's a celebration of traditional plant-based food, of eating and cooking in tune with nature.

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

Naturally Vegan

Jeremy King is one of the world¿s leading restaurateurs. In this brilliant new book he shares wit and wisdom from his 40-year career and gives us deep insight into some of life¿s most intriguing issues

Food for Thought

This beautiful deck of cards features 52 delicious mocktail recipes for any occasion. From crafted classics to nouveau mocks, choose your impressive aperitif or post-dinner tipple at random or keep your favourite card close to hand. The box also includes a pocket-sized booklet and stand for displaying the recipe cards.

52 Classic and Modern Mocktail Recipe Cards for Every Occasion

The Mocktail Deck

National Trust

<ul><li>Fascinating and entertaining entries about Britain's greatest dishes and ingredients.</li><li>Includes recipes for 20 classics.</li><li>Beautifully illustrated.</li><li>Supported by the National Trust.</li></ul>

The Great British Food Tour

An annual that echoes The Old Farmer’s Almanac. The Other Almanac is fun, fact-filled and fabulously beautiful, with a quirkily progressive and environment friendly take on the coming year.
A sparkling new take on an age-old publication, The Other Almanac  brings together young writers, artists and activists who contribute lively writing and art about environmentalism, gardening, recipes, folklore, seasonal savvy, and off-the-beaten-track entertainments, all presented in brilliant color and eye-popping design.&nbsp;
Among the pieces featured in the 2025 edition are: Rich data visualizations of forest fires, ice melt, and bodies found in bogs  A list of objects left on the moon  A checklist for signs of spring in NYC  Herbal tips for every month from Anima Mundi herbals  Recipes for making seasonal food from foraged edibles&nbsp; A column on birding throughout the seasons in NYC A eulogy for Flaco (the Central Park owl)  A history of the iconic "Happy to Serve You" deli coffee cup A photo essay about the Bill Pickett Invitational Rodeo  A look at an NYC feud between two fish spots on Orchard Beach Obituaries for recently extinct animals and plants 
Contributors: Adriana Ayales, Anne Kadet, Baseera Khan, The Bill Pickett Invitational Rodeo, Cy X, Day Brièrre, Debarati Sarkar, Hirad Sab, Indigo Goodson-Fields, Jaune Quick-to-See Smith, Jeffrey Gibson, Jia Sung, Jordan Nassar, Jose Sanabria Aka Who Tattoo, Julie Rossman, Kay Kasparhauser, Meredith Celeste Lawder, Merry, Michael Pollan, Morgan Lett, Naomi Klein, Nora N. Khan, Or Zubalsky, Pascal Baudar, Paula Querido, Qais Assali, Roberto Lugo, Sally DeWind, Sky Hopinka, Sonya Renee Taylor, Spencer Tilger, Tauba Auerbach, Vivien Sansour, Willa Köerner, Winona LaDuke, Yasaman Sheri and Yemi Amu/Oko Farms

Calculated for the Year 2025

The Other Almanac

Explore exciting recipes from the streets of India's four biggest cities

Explore exciting recipes from the streets of India's four biggest cities

A street food journey through India

Indian Street Food

All the delicious and healthy juice and smoothie recipes you will ever need

All the delicious and healthy juice and smoothie recipes you will ever need

Hamlyn Cooks: Juices & Smoothies

Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques. From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends. CONTENTS INCLUDE: Stir-frying Garlic &amp; egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken Deep-frying Shiitake &amp; chive dumplings; Salt &amp; pepper chilli squid; Classic sweet &amp; sour pork Steaming Steamed aubergine with spring onion &amp; garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken &amp; mushroom rice Poaching &amp; Braising Grandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup Roasting &amp; Double-cooking Cantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin Salads, Pickles &amp; Sides Flash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root &amp; spinach

The must-have Chinese cooking bible from TV's Jeremy Pang and the award-winning cookery institution, School of Wok

Simple techniques and recipes to enjoy delicious Chinese food at home

School of Wok: Jeremy Pang's Chinese Kitchen

the brand-new cookbook from the author of Baan

Siam

Roti is perhaps one of India's most versatile, yet unassuming, dishes. Bake it on a griddle, stuff it with mashed potatoes, lather it in ghee or butter, pair it with curries and pickles, roast it, fry it, or bake it in a tandoor. It is made with many grains, but traditionally with wheat flour. It is no wonder then that Roti is integral to Indian and cuisines from other South Asian countries, such as Pakistan and Bangladesh and a popular accompaniment in most Asian cuisine restaurants. In Roti, author Anuradha Ravindranath introduces the reader to the different facets of this unprepossessing flatbread. She draws on her memories as a child, of her mother buying whole wheat grain at a market, of it drying on the rooftop of their Delhi home, of the trips to a nearby mill so that it is ground into fresh, warm flour, and the fluffy rotis fresh off the pan that was an enduring staple for lunches. In doing so, Anuradha Ravindranath skilfully weaves her memories of the flatbread with over 90 delicious recipes and turns the humble roti into a delightful, glamorous showstopper. Packed with photographs, the book will feature accompaniments to rotis by way of dips and pickles, as well as easy-to-follow tips in classic DK style.

90 Simple Recipes for the Indian Bread and Its Accompaniments

Roti

The Snack Hacker

Bibliografische Angaben

Schlagworte

Bibliografische Angaben

Schlagworte

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