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VBQ - The Ultimate Vegan Barbecue Cookbook: Over 80 Recipes--seared, Skewered, Smoking Hot!
by Nadine Horn Jörg MayerCalling all vegans: it’s your turn at the grill! BBQ, make way for VBQ: smoky, succulent, and completely plant–based barbecued fare. Nadine Horn and Jörg Mayer have transformed the art of grilling into a veggie lover’s feast—complete with Grilled Bok Choy and Peppered Tofu Steak and everything in between. Here are over 80 recipes to satisfy every craving for food that’s fresh and fiery: BBQ classics: Eggplant Hot Dogs, Cauliflower Cutlets, Pulled Mushrooms Sandwiches Savory sides and sauces: Crunchy Coleslaw, Grilled Potato Salad, Cashew Sour Cream Global inventions: Eggplant Gyros, Tandoori Tofu Skewers, Vietnamese Pizza Over 100 mouth–watering photos prove it: VBQ takes everything you love about BBQ and adds a kick of color, creativity, and flavor. Plus, Horn and Mayer’s illustrated guide to tools and techniques takes the guesswork out of using a chimney starter, getting the perfect char on your asparagus and tofu, and more. You’ll be a vegan pitmaster in no time!
VEG: Fresh, Vibrant, Delicious
by Editors of Cider Mill PressDelve into the vibrant and versatile world of vegetables with this exquisite cloth book.This beautifully crafted book features 150 innovative recipes showcasing the unique flavors and textures of everything from artichokes to zucchini. Ideal for both experienced cooks seeking to broaden their culinary horizons and novices eager to explore nature&’s bounty, VEG is perfect for any food lover who appreciates the finer things in life.Inside you&’ll find:150 recipes for salads, soups, stews, sides, and entreesStunning photography capturing the vibrancy of each dishGorgeous cloth packaging with debossingCelebrate the rich diversity of vegetables with this high-end guide. Transform vegetables into culinary masterpieces with VEG.
VEGETARIAN EPICURE: 262 Recipes (Vegetarian Epicure Series #1)
by Anna Thomas262 recipes that bring vegetarian cooking to new gastronomic heights with talk about good food, the art of making fine breads, and menus designed to make every meal a delight and a celebration of life.
Va Va Voom: The 10-Day Energy Diet that will stop you feeling Tired All The Time
by Jackie LynchAre you TATT (Tired All The Time)? If this sounds familiar, it's time to take action with Jackie Lynch's 10-day energy-boosting diet. Whether you're 29 or 69, it's more than likely that your diet and lifestyle are the main reasons for feeling so tired and that simple changes to what you eat will help your energy levels to flourish again. This book will give you an easy-to-follow food plan to help you beat the 21st-century's most common syndrome in just 10 days.Chapters include:Why have I lost my Va Va Voom?What sort of tired are you? Do you need more vitality, strength, endurance, focus or concentration? Simple nutrition quizzes to help you to identify the potential underlying causes. Va Va Voom boosters Bite-sized information about the foods and lifestyle factors that can boost energy. Va Va Voom robbersThe foods and factors that reduce your energy levels. The 10-day Va Va Voom energy planHow to use this plan; foods to enjoy; foods to avoid; 10-day meal planner; shopping list The Va Va Voom maintenance planA long-term plan that you can fit in with your daily routine after the first 10 days. More of an 80-20 approach than the stricter 10-day plan.Va Va Voom recipesOver 50 recipes to get you started.
Va Va Voom: The 10-Day Energy Diet that will stop you feeling Tired All The Time
by Jackie LynchAre you TATT (Tired All The Time)? If this sounds familiar, it's time to take action with Jackie Lynch's 10-day energy-boosting diet. Whether you're 29 or 69, it's more than likely that your diet and lifestyle are the main reasons for feeling so tired and that simple changes to what you eat will help your energy levels to flourish again. This book will give you an easy-to-follow food plan to help you beat the 21st-century's most common syndrome in just 10 days.Chapters include:Why have I lost my Va Va Voom?What sort of tired are you? Do you need more vitality, strength, endurance, focus or concentration? Simple nutrition quizzes to help you to identify the potential underlying causes. Va Va Voom boosters Bite-sized information about the foods and lifestyle factors that can boost energy. Va Va Voom robbersThe foods and factors that reduce your energy levels. The 10-day Va Va Voom energy planHow to use this plan; foods to enjoy; foods to avoid; 10-day meal planner; shopping list The Va Va Voom maintenance planA long-term plan that you can fit in with your daily routine after the first 10 days. More of an 80-20 approach than the stricter 10-day plan.Va Va Voom recipesOver 50 recipes to get you started.
Vacuum Drying for Extending Food Shelf-Life
by Felipe Richter ReisIn this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
Valentine's Day Treats
by Tara KnudsonAuthor Tara Knudson and illustrator Pauline Siewert—the team behind Christmas Cookie Day and Easter Egg Day—offer these sweet rhymes, illustrations, and a cherry on top … a recipe to make your very own heart-shaped cereal treats with your little one!From sparkly cards to heart-shaped cakes to a party with friends, Valentine&’s Day Treats captures the joy and fun of holiday traditions. The fun, read-aloud rhymes and bright, adorable illustrations are perfect for evoking favorite holiday memories and—with the included recipe to make your very own heart-shaped cereal treats—creating new ones!Valentine's Day Treats:Front cover sparkles with glitterBack cover includes instructions on how to make your very own heart-shaped cereal treatsIs a perfect Valentine&’s Day reading tradition for kids ages 0 to 4Will find a home in preschool, kindergarten, Sunday school and daycare, with its hands-on. Kid-friendly baking activityStencils, stamps, For designs-Let's create, Valentines!Trace and paint, Sparkly heart, Cut and glue, Works of art!
Valentine's Day at the Café at the End of the Pier: Exclusive Free Short Story
by Helen RolfeSearching for love? You'll find it at The Café at the End of the Pier...*An exclusive free short story and the start of a heartwarming new series.*When Jo's beloved grandparents ask for her help in running their little café at the end of the pier in Salthaven-on-Sea she jumps at the chance. The café is a hub for many people: the single dad who brings his little boy in on a Saturday morning; the lady who sits alone and stares out to sea; the woman who pops in after her morning run.Jo soon realises that each of her customers is looking for love - and she knows just the way to find it for them. She goes about setting each of them up on blind dates - each date is held in the café, with a special menu she has designed for the occasion.But Jo has never found love herself. She always held her grandparents' marriage up as her ideal and she hasn't found anything close to that. But could it be that love is right under her nose...?An exclusive free short story to celebrate the start of a feelgood new series from Kindle bestseller Helen Rolfe.*******Readers love The Café at the End of the Pier:'Brings a smile to your face and a tear to your eye' - Goodreads reviewer'Heartwarming and made me smile... I can't wait to read more' - Goodreads reviewer'A beautifully told little story...perfectly charming and totally yummy' - Amazon reviewer'A lovely feelgood short story, I had a smile on my face all the way through' - Amazon reviewer
Valentine's Victim (Emma Wild Holiday Mystery Series #4)
by Harper Lin[from the back cover:] The Final Book in the 4-Book Holiday series. "It looks like superstar singer Emma Wild is going to be single on Valentine's Day. She's Ignoring all of Detective Sterling Matthew's calls and evading her promotional duties for her third album release. All she wants to do is sit at home, watch trashy TV shows and eat junk food. But a journalist from Rolling Stone magazine on a tight deadline tracks her down and follows her around town the same time that Emma's sister Mirabelle invites her to be one of the judges for the town's annual baking contest. After the contest is over, Emma finds the winner's dead body In a toilet stall! While Sterling and his partner Sandra arrests a contestant named Cherry, Emma thinks they have the wrong suspect." Recipes included. Enjoy the other three books in the Emma Wild Holiday Series which proves that even world famous rock stars have their problems and interesting hobbies. #1 Killer Christmas, #2 New Year's Slay and #3 Death of a Snowman.
Valentines and Murder (The Darling Deli #30)
by Patti BenningHappy Valentine's Day... Or is it? The first few weeks of Moira Darling's new year have been promising so far. Her husband is taking steps toward focusing more on his microbrewery, she's had some time to read and relax, and romance is brewing at the deli, just in time for Valentine's Day. She couldn't be happier when David comes home one night with the news that he has found a business partner to help take some of his private investigation cases, but her enthusiasm is quickly dampened when a string of murders occurs, and each one appears to be connected to her husband and his new partner. Moira struggles to figure out who the killer is, all the while living in constant terror that her beloved husband will be the next victim.
Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie BertinelliAs the current star of her Food Network show, Valerie's Home Cooking, and co-host of the network's Kids Baking Championship, as well as having spent years acting on television, Valerie Bertinelli has made a name for herself in households across America. But to really know Valerie, is to spend time in her kitchen. Inspired by her family's cooking legacy, Valerie specializes in showing fans how to make dishes their own families will love that are for the heart and soul. As she often says, there's a story behind every recipe and Valerie shares them in this gorgeous cookbook, where home cooks will find more than 100 recipes that are easy to make and innovative--they're just as fresh, vibrant and down to earth as Valerie herself. Many of these classic comforting recipes have an original twist like Bloody Mary Tea Sandwiches, Lobster BLTs, Quick Rotisserie Chicken Gumbo, and S'mores Popcorn. These mouthwatering dishes will become your go-tos, whether you're having breakfast or lunch on your own, friends are joining for last-minute cocktails and small bites, or the whole family is coming together for a hearty dinner and dessert.
Valley of Heart's Delight: Environment and Sense of Place in the Santa Clara Valley
by Anne Marie ToddThis agricultural history explores the transformation of the Santa Clara Valley over the past one hundred years from America's largest fruit-producing region into the technology capital of the world. In the latter half of the twentieth century, the region's focus shifted from fruits—such as apricots and prunes—to computers. Both personal and public rhetoric reveals how a sense of place emerges and changes in an evolving agricultural community like the Santa Clara Valley. Through extensive archival research and interviews, Anne Marie Todd explores the concepts of place and placelessness, arguing that place is more than a physical location and that exploring a community's sense of place can help us to map how individuals experience their natural surroundings and their sense of responsibility towards the local environment. Todd extends the concept of sense of place to describe Silicon Valley as a non-place, where weakened or disrupted attachment to place threatens the environment and community. The story of the Santa Clara Valley is an American story of the development of agricultural lands and the transformation of rural regions.
Valorization of Citrus Food Waste
by Ali Imran Anamika Chauhan Fakhar Islam Jagbir Singh AswalThe establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits. Around 18% of the total citrus fruit production in the world is used industrially, primarily for the manufacture of juice. Citrus fruit consumption and interest are growing, and trash generation is also increasing, adding to the environmental load. Because of their unwanted and unsanitary character, discarding fruit segments without due care is hazardous to the environment. Producing citrus juice results in the creation of waste, which accounts for over 50% of the mass of fresh fruit. Peels, seeds pomace, and wastewater are all included in this waste. Fruitpeels, seeds, and pulp from ruined fruit are covered with citrus wastewater. About 10 million MT of trash are produced annually by the processing of citrus fruit worldwide, which poses a severe ecological problem. Citrus by-products are troublesome wastes because of their abundance and perishablenature. Citrus peels that are around 80%water decay fast, attracting bugs, bacteria and mold. Citrus peel utilization is therefore essential for waste management and not only a means of boosting revenue. Citrus trash must be disposed of properly since improper disposal pollutes the land and water, further harming the aquatic habitat. An efficient strategy for sustainable waste management is to use citrus wastes to create useful bioproducts. Numerous methods have been developed to boost the pectin recovery from citrus trash due to the continuously growing demand. Valorization of Citrus Food Waste presents the high-value compound in the citrus wastes and their extraction methods for obtaining the value-added products as well as their corresponding applications and will be useful to food scientists and industry members exploring the use of valorization process for waste fruits as new components and sources in nutraceuticals. Thisbook is a full of source for the valorization of citrus waste, the use of bioactive components and waste management.
Value Added Products From Food Waste
by Baskar Gurunathan Elsa CherianThe rapid increase in industrial processes for the preparation and processing of various food products have resulted in the creation of large quantities of waste. These food wastes contain large amounts of nutrients which can be further converted into useful products, making byproduct technology increasingly important.Byproducts produced from various agro-based industries like cereals, fruits, vegetable processing, fish, meat and poultry can be converted into beneficial products. For instance, cereal and legume processing produces large quantities of wastes which can result in environmental problems affecting air, soil and water quality. These wastes can be efficiently utilized and converted into value added products such as bioethanol, butanol, biohydrogen, biogas, biocoal, industrially treasured enzymes, biofertilizer, proteins and organic acids. Value Added Products From Food Waste covers waste management techniques utilized for managing raw materials in the food industry in an efficient way, recovering and reusing waste or neutralizing unwanted components. Chapters focus on the latest technologies and efficient management systems in all areas of food processing that make this process economical and minimize the hazards caused by the deposition of waste. From the dairy industry to cereals to fruits and vegetables to fish, each aspect of the food industry is examined with an eye for how to utilize food waste, transforming these wastes into value added products.
Valvona & Crolla: A Year at an Italian Table
by Mary Contini Philip ContiniValvona & Crolla has been described as 'the Sistine chapel of continental delis'. Founded in 1934 by the Continis' ancestors, the Italian shop and restaurant is legendary in food circles for its excellent food and drink. Now, co-owners Mary (author of the bestselling Dear Francesca and co-author of the Easy Peasy cooking series) presents 200 delicious and authentic recipes. Organised season by season, the book offers a year of sumptuous delights from around the country of her heritage, together with recommendations for wines to match them. Starting with the festive flavours of winter, such as a creamy chestnut soup with smoked pancetta, moving on to the best of spring's vegetables with a broad bean and spinach frittata, fresh seafood dishes in the summer, and finishing with the truffles, olive pressings and slow-cooked casseroles of the autumn, this beautifully written and evocatively photographed book adds up to a food diary of personal stories, history, anecdotes and recipes, all imbued with the warmth and local knowledge that only a true Italian family, passionate about food, can deliver.
Van Leeuwen Artisan Ice Cream Book
by Olga Massov Laura O'Neill Banjamin Van Leeuwen Peter Van LeeuwenA collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn’s beloved and wildly popular ice cream emporium.The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available.Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients.Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations. Enjoy these irresistible artisanal delights anytime—The Van Leeuwen Ice Cream Book shows you how.
Vanilla Black: Fresh Flavours for your Vegetarian Kitchen
by Andrew Dargue'The food is creative, beautifully presented and exciting.' Guardian 'To us, the fact our cooking is vegetarian is incidental - we just like to eat good food. We love to reinvent classic dishes, create new flavour combinations, source unusual ingredients and occasionally we use a microwave because well, why not?' From the start, Andrew and Donna's rule was, no pasta bake and no vegetable curry. They set up Vanilla Black as a restaurant with a mission - to reinvent expectations about what it means to eat vegetarian food. It's all about the flavour, the first bite that intrigues, the surprising, the unusual, the recipes your friends will want to steal. From Jerusalem artichoke, white wine and thyme pie to a reinvention of classic tomatoes on toast, from Savoy cabbage pudding to broad bean and lemon cheesecake, from smoky baked beans to Marmite new potatoes, and from parsnip cake with Horlicks frosting to cherry Bakewell tart with marzipan custard, this surprising and inventive cookbook will change the way you think about food - and leave you wanting more. Vanilla Black restaurant is co-owned by Andrew Dargue, head chef, and his partner Donna Conroy, who runs front of house. www.vanillablack.co.uk @vanillablack1
Vanilla Black: Fresh Flavours for your Vegetarian Kitchen
by Andrew Dargue'The food is creative, beautifully presented and exciting.' Guardian'To us, the fact our cooking is vegetarian is incidental - we just like to eat good food. We love to reinvent classic dishes, create new flavour combinations, source unusual ingredients and occasionally we use a microwave because well, why not?' From the start, Andrew and Donna's rule was, no pasta bake and no vegetable curry. They set up Vanilla Black as a restaurant with a mission - to reinvent expectations about what it means to eat vegetarian food. It's all about the flavour, the first bite that intrigues, the surprising, the unusual, the recipes your friends will want to steal. From Jerusalem artichoke, white wine and thyme pie to a reinvention of classic tomatoes on toast, from Savoy cabbage pudding to broad bean and lemon cheesecake, from smoky baked beans to Marmite new potatoes, and from parsnip cake with Horlicks frosting to cherry Bakewell tart with marzipan custard, this surprising and inventive cookbook will change the way you think about food - and leave you wanting more. Vanilla Black restaurant is co-owned by Andrew Dargue, head chef, and his partner Donna Conroy, who runs front of house. www.vanillablack.co.uk @vanillablack1
Vanilla: The Cultural History of the World's Most Popular Flavor and Fragrance
by Patricia RainAn expedition through the world of vanilla, from the very birth of the bean as a food to the current agricultural practices
Vanilla: Travels in Search of the Ice Cream Orchid
by Tim Ecott<p>From Papantla in Mexico-"the city that perfumed the world"-to the Indian Ocean islands, Vanilla traces the story of the vanilla plant and its secretive trade. From the golden cups of Aztec emperors to the ice-cream dishes of U.S. presidents, Vanilla has mystified and tantalized man for centuries. <P>The only orchid that produces an agriculturally valuable crop, vanilla can mask unpleasant tastes and smells, but also makes pleasant tastes stronger, smoother, and longer lasting. Because it has over four hundred separate flavor components, choosing premium vanilla beans is as complex as judging the aroma and taste of fine wine. Vanilla finds its way into over half of all dessert products sold worldwide, as well as the finest perfumes, well-known brands of rum and vodka, and even Coca-Cola and Pepsi. <p>Americans consume more vanilla than anyone else on Earth-a fact that has forced growers and traders to mount armed guard over their plants in the tropical jungle. The traders who travel the world in search of America's favorite flavor are a small and secretive elite. Vanilla is a globetrotting adventure that follows buccaneers, aristocrats, and gourmets, all in search of the ice cream orchid.</p>
Vanishing Bees: Science, Politics, and Honeybee Health
by Daniel Lee Kleinman Sainath SuryanarayananIn 2005, beekeepers in the United States began observing a mysterious and disturbing phenomenon: once-healthy colonies of bees were suddenly collapsing, leaving behind empty hives full of honey and pollen. Over the following decade, widespread honeybee deaths--some of which have come to be called Colony Collapse Disorder (CCD)--have continued to bedevil beekeepers and threaten the agricultural industries that rely on bees for pollination. Scientists continue to debate the causes of CCD, yet there is no clear consensus on how to best solve the problem. Vanishing Bees takes us inside the debates over widespread honeybee deaths, introducing the various groups with a stake in solving the mystery of CCD, including beekeepers, entomologists, growers, agrichemical companies, and government regulators. Drawing from extensive interviews and first-hand observations, Sainath Suryanarayanan and Daniel Lee Kleinman examine how members of each group have acquired, disseminated, and evaluated knowledge about CCD. In addition, they explore the often-contentious interactions among different groups, detailing how they assert authority, gain trust, and build alliances. As it explores the contours of the CCD crisis, Vanishing Bees considers an equally urgent question: what happens when farmers, scientists, beekeepers, corporations, and federal agencies approach the problem from different vantage points and cannot see eye-to-eye? The answer may have profound consequences for every person who wants to keep fresh food on the table.
Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
by Kate Jacoby Rich Landau&“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
Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate – (Over 100 Farm-to-Table Recipes for Healthy Seasonal Meals) – Perfect Cookbook for Foodies and Home Chefs
by Susan SpungenEnjoy healthy, delicious farm-to-table recipes for your family that are BIG on flavor.Get stylish, practical meals that put vegetables first, by "an authentic culinary star" (Boston Globe) and the founding food editor of Martha Stewart Living.Where can I find a great zucchini recipe?What can I do with garlic scapes?What's an easy seasonal meal I can make for friends?If you ever find yourself asking these questions at the farmers market or grocery store, Veg Forward by veteran cookbook author, columnist, and culinary consultant Susan Spungen will supply you with the delicious answers and a whole lot more! With 102 recipes in which vegetables claim a starring role this book will give you everything you need to make the most of all the seasonal goodness the garden has to offer. Each recipe coaxes a maximum amount of flavor from a minimum number of ingredients; and each tastes even better than it looks!Veg Forward is full of extraordinary recipes for ordinary vegetables like tomatoes, corn, and potatoes, and it also offers delectable choices for less familiar ones like fava beans, kohlrabi, and nettles. Enjoy amazing recipes like:Asparagus Pizza with Arugula SaladSungold Spaghetti CarbonaraSheet-Pan Roasted RatatouilleSpoonbread-Stuffed Poblano Peppers with Tomato CreamSimple GazpachoEggplant Parm and Pasta BakeVeggie Ragu BologneseMushroom BourguignonCheese Blintzes with Sour Cherry CompoteChocolate Zucchini Bread Susan also shares scores of tips with you from her years as a caterer and chef, like:The efficient vegetable prep technique professionals useA genius tactic for cutting into hard squashThe single finishing touch that transforms a homey fruit dessert into something spectacularAnd so much more Begin your journey toward veggie-centric meals that your family will rave about that you will feel good about feeding to them. Veg Forward is your guide to a healthier, sustainable, more delicious mealtime for you and your loved ones.
Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals
by Nik SharmaNamed a Best Cookbook of the Year by NPR, The Los Angeles Times, Epicurious, Vice, Food Network, Good Housekeeping, and more, and a Best Cookbook of Fall 2023 by Bon Appetit, Food & Wine, Eater, The Strategist, and more.From the bestselling author of The Flavor Equation and Season and winner of the 2023 IACP Trailblazer Award: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes."Groundbreaking, inspiring, delicious: Nik Sharma’s Veg-Table is everything I’d hoped for and more!”—Nigella Lawson, author of Cook, Eat, RepeatNik Sharma, blogger at A Brown Table, Serious Eats columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in Veg-table. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet.Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. Included here are Sharma’s first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn’t mean strictly vegetarian; bring plants and animal protein together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw and Crispy Salmon with Green Curry Spinach. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection.Featuring more than 100 of Sharma’s gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, achievable recipes.FOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: Season was a finalist for a James Beard Award and an IACP award. It was on the most prominent cookbook best-of lists, including the New York Times Best Cookbooks, NPR’s Favorite Cookbooks, and Bon Appetit’s Best Cookbooks gift guide; it was also an Amazon Book of the Month. The Flavor Equation was named one of the best cookbooks of the year by the New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, Smithsonian magazine, the San Francisco Chronicle, the Los Angeles Times, the Boston Globe, the Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating 2021 longlist and many more; plus it garnered international media attention including from the Financial Times, the Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India. It was the winner of the Guild of U.K. Food Writers (General Cookbook). It was a finalist for the 2021 IACP Cookbook Award.AN ESTABLISHED AUTHOR: Sharma is a regular contributor to the popular Serious Eats food platform, where his pieces on the science of flavor reach millions of readers nationwide.UNIQUE YET ACCESSIBLE VEGGIE-FORWAR
Vegan & Vegetarian Sushi Cookbook for Beginners: 50 Step-by-Step Recipes for Plant-Based Rolls
by Bryan SekinePlant-based sushi made simple You don't need to be an experienced sushi chef to serve up satisfying rolls at home. This garden-fresh collection of veggie-focused recipes walks you through the process of creating your own sushi from start to finish. You'll learn how easy it can be to properly cook sushi rice, prepare common ingredients, and assemble them all into beautiful and tasty rolls that anyone can enjoy.The Vegan and Vegetarian Sushi Cookbook for Beginners features:A variety of recipes—Discover traditional vegan- and vegetarian-friendly recipes, as well as new takes on maki, temaki, sashimi, chirashi, and more.Step-by-step instructions—Ensure each roll comes out perfectly with detailed directions that show you how to combine ingredients—no guesswork required.Sushi essentials—Make sure you have everything you need to make sushi in your kitchen with a list of must-have tools and staple ingredients.Go from a novice to an experienced sushi chef with a little help from this vegetarian and vegan Japanese cookbook.