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二の膳のコースの30のニュアンス － イタリアの伝統な二の膳の
by Gabriele Napolitano ﾀﾞﾘﾗ・ﾎﾟﾙﾀこれは,イタリアのシェフが書かれる本です イタリアの伝統な料理に興味を持っているならば,に興味を持っているならば
あっという間にできる インド家庭料理
by Prasenjeet Kumar 畠山容美インドの家庭料理をわかりやすく 料理店では得られない100種類以上ものレシピを収録した,他のインド料理本とは一味違った本書 注目したのは,インド人が毎日家庭で食べている料理だ 知られざるミステリアスなインド家庭料理を,段階を追って紹介 乏しい料理の経験値と冒険心溢れる胃袋を持つすべての人へ 元企業弁護士で現在食道楽,プラセンジート クマルの2作目にあたる本書では,インドの家庭料理がレストラン食といかに違うかを探る 彼独特の半伝記風スタイルで,インド料理を探し求める旅はロンドンから始まり,なぜヨーロッパ人の友人たちが 家庭料理 と レストラン食 をめぐった奇妙な議論をしないのか首を傾げる そしてインドのレストランの調理方法は,同じ料理であっても家庭のそれとは真逆であることを学ぶのだった こんな人におすすめ インドを含め,世界のどこでも家庭の味を楽しみたいインド人 出身地域の料理,例えば南インド料理に馴染みがあるが,東インドと北インドの家庭料理も学びたいインド人 インド人じゃないけれどインド料理が大好きで,油と唐辛子の量を調節しつつ,スパイスの迷宮を導いてくれる人を探している
Can We Feed The Future Before The Well Runs Dry?
by David Farrell PhD D.Rur.Sci.Mankind is at a crossroads. We need to increase food production by 70% by 2050 in the face of climate change, increased water and fertiliser demand, declining arable land area, environmental degradation and an affluent and rapidly-growing population with inequality rising quickly. But what about the one billion now living in poverty; many with insufficient money to buy food and go to bed hungry every night yet we waste sufficient food that would feed these and millions more. But are we as individuals prepared to put our shoulder to the wheel and give the poor the opportunity to improve their lot. Or will we continue on the well-worn pathway in an increasingly selfish consumer society rapidly using up our diminishing resources?
Неделя Итальянской Кухни
by Claudio Ruggeri Вероника ИвановаРецепты приготовления различных блюд итальянской кухни.Подборка рецептов простых и не очень, «украденных» из меню великого повара -- моей мамы.
Fruit and Cereal Bioactives: Sources, Chemistry, and Applications
by Özlem Tokuşoğlu Clifford Hall IIIPresenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on
Food Analogues: Emerging Methods and Challenges
by Özlem Pelin Can Meryem Göksel Saraç Duygu Aslan TürkerAs vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues. Consumers are hungry for a product that aligns with their values, meets their nutritional needs, and also delivers on its promise of simulating the qualities of its target food item, be that beef, chicken, egg or dairy. Researchers are thus continually working to more closely approximate not only the taste but also the aesthetic, textural and rheological properties of the food item they are imitating. Meanwhile, questions about the nutritional content and environmental impact of food analogues are also of major interest for conscious consumers. While existing volumes have covered specific analogues such as meat or dairy, Food Analogues: Emerging Methods and Challenges will be the first to offer an authoritative overview of all food analogues and comprehensively assess the current and future state of the industry. This text covers both the fundamental processes of textural manipulation and sensory evaluation as well as the microbiological and regulatory aspects of these plant-based substitutes. Looking towards the future of food analogue technology, it will also discuss promising new approaches such as the use of 3D printing and edible insects in analogue production. This book will be of value to researchers, manufacturers, regulators, nutritionists, and even consumers themselves, seeking to make more informed decisions about their diets.
La barbacoa
by Toni García Ramón Óscar ManresaLa guía definitiva para ser el rey de las barbacoas Todo el mundo quiere ser el maestro de las barbacoas, pero muy pocos lo logran. Esta es, por fin, la guía definitiva para conseguirlo. Ingredientes secretos, conocimientos básicos y sugerencias para conseguir el resultado perfecto de la mano del reconocido chef Óscar Manresa. Conjugado con el humor de Toni García y acompañado de maravillosas fotografías, el libro ofrece una serie de recetas que desentrañan los pormenores de una ciencia que va más allá de una simple brasa. El libro explica desde qué carne elegir hasta cómo alcanzar su punto exacto de jugosidad, la salsa con la que macerarla, el maridaje perfecto, la combustión o los acompañamientos.
Bocatas, arte entre dos panes
by Toni García Ramón Óscar Broc BoludaLa vuelta a España en 50 bocatas. A menudo denostado en la alta cocina, el bocadillo se está reivindicando con más fuerza que nunca. Recuperado el respeto que se le había perdido, ya no es patrimonio exclusivo de bares y cafeterías, sino que se encuentra en formato gourmet en infinidad de bocadillerías de nuevo cuño y en las cartas de algunos de los mejores restaurantes del momento. Porque, en definitiva, entre dos panes solo hay un universo infinito de posibilidades. Esa es su magia, el triunfo de una idea genial que nos sobrevivirá a todos e incluso maravillará a las civilizaciones alienígenas que, dentro de varios milenios, visiten las ruinas de nuestro mundo y encuentren restos de un bocata de calamares. «Pues no eran tan tontos, los malditos humanos». España es un país de bocadillo, no de pandereta.
O Guia Definitivo para Cozinhar Vegetais à Maneira Indiana
by Prasenjeet Kumar Íris Bértolo / iris.bertolo@gmail.comAs 101 maneiras mais saborosas para cozinhar vegetais para petiscos, sopas, caril, refeições completas e prenda a sua respiração, sobremesas! Como só os indianos sabem. Do autor da série Best seller de livros de receitas “Cooking In A Jiffy”, vem um tributo aos vegetais, cozinhados à maneira como os indianos os cozinham em suas casas. Portanto, esqueça as maneiras aborrecidas de cozinhar os pratos vegetarianos, cozidos e grelhados, e deixe que este novo livro lhe abra os horizontes para as maravilhosas possibilidades de cozinhar legumes à maneira como o fazem no norte, no sul, no oriente e no ocidente da Índia. “O Melhor Guia para Cozinhar Vegetais à Maneira Indiana” permite-lhe saborear, neste contexto, até 26 dos mais famosos caris caseiros, 24 receitas de pratos secos, 10 receitas para cozinhar legumes com arroz ou pães e 19 tipos de snacks e acompanhamentos. A maioria das receitas são de baixas calorias e com o uso opcional de malaguetas. Para os mais nostálgicos ou os que apreciam o desafio da comida picante, há 14 pratos dos tempos do Raj Britânico que utilizam queijo e envolvem cozedura, caso sintam essa falta! Finalmente, há 8 deliciosas sobremesas que os indianos adoram fazer com legumes. E o principal é que depois do leitor dominar estas receitas, garantimos que conseguirá confeccionar qualquer prato vegetariano indiano, de qualquer parte da Índia. Então, do que é que está à espera? Vá em frente e faça o download de um exemplar agora!
O Guia Definitivo Para Cozinhar Lentilhas À Maneira Indiana
by Prasenjeet Kumar Íris Bértolo58 maneiras das mais saborosas para cozinhar lentilhas enquanto sopas, caris, snacks, refeições completas e segure a respiração, sobremesas! Como só os indianos sabem. Do autor do best seller “Home Style Indian Cooking In a Jiffy” surge um tributo às lentilhas, da maneira como os indianos as cozinham. Então, diga adeus aos aborrecidos ensopados de lentilhas ou aos enjoativos feijões cozidos, e abra a sua mente para as maneiras desconcertantes que os indianos empregam para incluir as lentilhas em todas as suas refeições, quer seja como Dal (sopa), caril, snack ou mesmo sobremesa. “O Guia Definitivo Para Cozinhar Lentilhas à Maneira Indiana" permite-lhe saborear, neste contexto, até vinte das mais populares receitas caseiras de dal; dez caris; seis pratos de lentilhas cozinhadas com arroz; onze snacks; três kebabs; três parathas de lentilhas recheadas; e cinco sobremesas. Este poderá ser, simplesmente, o melhor livro de receitas de proteínas vegetais que poderá adquirir.
Evaluating Sustainable Food System Innovations: A Global Toolkit for Cities (Routledge Studies in Food, Society and the Environment)
by Alison Blay-Palmer Élodie Valette Amanda Di Battista Beatrice Intoppa Ophélie Roudelle Géraldine ChaboudThis book presents URBAL, an approach that applies impact pathway mapping to understand how food system innovations in cities, and their territories, change and impact food system sustainability. Around the world, people are finding innovative ways to make their food systems more sustainable. However, documenting and understanding how these innovations impact the sustainability of food system can be a challenge. The Urban Driven Innovations for Sustainable Food Systems (URBAL) methodology responds to these constraints by providing innovations with a simple, open-source, resource-efficient tool that is easily appropriated and adaptable to different contexts. URBAL is designed to respond to the demands of field stakeholders, whether public or private, to accompany and guide them in their actions and decision-making with regard to sustainability objectives. This book presents this qualitative and participatory impact assessment method of food innovations and applies it to several cases of food innovation around the world, including the impact of agricultural districts in Milan, chefs and gastronomy in Brasilia, e-commerce in Vietnam, eco-friendly farm systems in Berlin and The Nourish to Flourish governance process in Cape Town. The book demonstrates how food innovations can impact different dimensions of sustainability, positively and negatively, and identify the elements that facilitate or hinder these impacts. The volume reflects on how to strengthen the capacity of these stakeholders to disseminate their innovations on other scales to contribute to the transition towards more sustainable food systems. This book will be of great interest to students and scholars working on sustainable food systems, urban food, food innovation and impact assessment, as well as policymakers, practitioners and funders interested in these areas.
Yogurt: Roles in Nutrition and Impacts on Health
by André Marette Éliane Picard-Deland Melissa Anne FernandezYogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and Impacts on Health compiles the scientific research to date into a comprehensive reference book that explores yogurt's role in diet and health, its composition in micro- and macronutrients, and the potential mechanisms underlying its health benefits. Yogurt’s composition as a unique blend of macronutrients, vitamins, minerals, and ferments makes yogurt a nutrient-dense food that is included by health authorities in food-based dietary guidelines. This book shows how regular yogurt consumption contributes to the intake of key nutrients, such as calcium and protein, and is associated with healthy dietary patterns and lifestyles. The authors review the current evidence linking yogurt consumption to cardiometabolic health and other health conditions, including its established benefits in lactose digestion, its promising role in the prevention of weight management and type 2 diabetes, and its potential impact on cardiometabolic risk factors. This reference book is a key resource for nutrition scientists, dairy researchers, dietitians, health professionals, and educational institutions looking for a state-of-the-art review of the scientific evidence on the role of yogurt in nutrition and health.
A Scent of Champagne: 8,000 Champagnes Tasted and Rated
by Richard Juhlin Édouard CointreauChampagne may be the most misunderstood category of wine in the world, as many labels of sparkling wines bear the name in error. True champagne comes only from the French province of Champagne and contains three specific grape varieties. But figuring out more about the wine can be confusing: what is the difference between cuvée de prestige, blanc de noirs, and rosé? What is the best kind of food to pair with champagne? How many different kinds of sweetness are there? What is the best method of storage?Richard Juhlin, the world's foremost champagne expert, answers these questions and more as he takes the reader on a journey to the geographical area of Champagne and through the history of the drink. He explains how to arrange tastings and develop one's sense of smell, and why the setting where you drink champagne is important, including personal anecdotes about his lifelong journey from PE teacher to connoisseur. Also included is a catalog section that describes and ranks different champagne houses, types, and vintages. Sit back and enjoy Juhlin's graceful prose with a lovely glass of champagne, the sparkling wine that has come to epitomize luxury and elegance.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
A Scent of Champagne: 8,000 Champagnes Tested and Rated
by Anette Cantagallo Richard Juhlin Édouard CointreauA luxury volume on the world's most elegant beverage--by world renowned champagne expert Richard Juhlin, with an introduction by Édouard Cointreau In this beautiful and heavily illustrated volume the world's foremost champagne expert, Richard Juhlin takes the reader on a journey to the geographical area of Champagne and through the history of the beverage. With rich photography to accompany the text he explains how to arrange tastings, develop one's sense of smell, and why the setting where you drink champagne is important. He also includes personal anecdotes about his lifelong journey from teacher to connoisseur as well as a reference guide describing and ranking an incredible 8,000 champagne houses, types, and vintages. Sit back and enjoy Juhlin's graceful prose with a lovely glass of champagne, the beverage that has come to epitomize luxury and elegance. This is a must have edition for any serious collector and lover of champagne.
Larousse Patisserie and Baking: The ultimate expert guide, with more than 200 recipes and step-by-step techniques and produced as a hardback book in a beautiful slipcase
by Éditions LarousseLarousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.
Giant Cocktails: Party Drinks, Punch Bowls, and Other Beverages to Share—25 Delicious Recipes Perfect for Groups
by Èmilie LaraisonBatched cocktails perfect for parties and groups! Within this book of delicious recipes, you will find tons of cocktails to share and batch in large quantities for festive and convivial evenings, including: Strawberry DaiquiriBubbly Champagne PunchPiña ColadaCosmoMoscow MuleDaquiriCuba LibreGin and TonicBloody MaryBelliniMai TaiSex on the BeachPassionfruit MojitoBlue LemonadeSangriaAnd More! Stylish, revisited and always inspired, simple or more sophisticated, giant cocktails are ideal for special occasions. Serve them in a salad bowl, pitcher, or a jar, the preparations proposed in this book lend themselves perfectly to the large format. This book includes so many recipes that are sure to please your guests and make your event or gathering a success!
French Bistro: Restaurant-Quality Recipes for Appetizers, Entrées, Desserts, and Drinks
by Maria Zihammou Åsa DahlgrenThe corner bistro offers all the highlights of French cuisine: crepes, bouillabaisse, ratatouille, and beef bourguignonne-all with rustic flair, simple ingredients, and impeccable flavors. Now, with Maria Zihammou's French Bistro, you can cook up the authentic tastes of France in your own kitchen. Each recipe shows how intricate meals steeped in culinary tradition can be re-created with simple techniques using modern ingredients and equipment. This is a tribute to proper French cuisine, featuring bistro takes on such classics as:Marinated olivesCroque-monsieur and croque-madame: open sandwich with ham and cheesePan-bagnat: picnic sandwich with tuna and veggiesQuiche lorraineSoupe à l'oignon: French onion soupEntrecôte with béarnaiseAnd many more mouthwatering dishesIn addition, a chapter on cheese shows the proper making of a cheese course-a French tradition.French Bistro takes you into the world of cozy French neighborhoods and cuisine with a charming design and gorgeous, photographs. Discover the joys of French cooking and be inspired by passionate food!
Jaboticaba Berry: A Brazilian Superfruit
by Roberto de Paula do Nascimento Ana Paula da Fonseca Machado Ângela Giovana Batista Mario Roberto Marostica JuniorJaboticaba Berry (Plinia spp.), a native fruit from the Brazilian Atlantic Forest, has been associated with several benefits for the prevention or therapy of chronic diseases due to its promising set-up of antioxidants and nutrients. Jaboticaba shows a distinguished amount of bioactive compounds when compared to other popular berries, which instigates great interest in pharmaceutical and food usage. The many parts of the berry, but especially the seed and peel by-products, are rich in dietary fibers and phenolic compounds and therefore have been able to counteract the negative implications of obesity, diabetes, inflammation, hepatic complications, and cancers, as shown by experimental studies. The development of new products and alternative therapies calls for the understanding of jaboticaba’s history, occurrence, morphology, nutritional and chemical composition, and industrial usage potential, reunited in this book. Well-founded and cutting-edge Jaboticaba berry: A Brazilian superfruit aims to instigate and inspire researchers, health and academic professionals, food and pharmaceutical scientists, educators, students, and all of those interested in natural products, herbal medicine, innovative alternative therapies, and sustainable use of by-products.
Hambre emocional: Sana tu sobrepeso con la Descodificación Biológica
by Ángeles WolderQuien lea estas páginas encontrará, sin duda, un enfoque novedoso y muy útil para sanar el sobrepeso y la obesidad. La obesidad y el sobrepeso han sido clasificados como dos de los peores males que azotan a nuestra sociedad. No obstante la gran cantidad de investigaciones y recursos invertidos en encontrar un alivio, no parece hallarse una cura definitiva. Por el contrario, la cada vez mayor cantidad de personas con obesidad es alarmante. Las dietas restrictivas en las que se pasa hambre no funcionan, el cerebro simplemente no las soporta, y tarde o temprano la mayoría de quienes las practican recuperan su peso anterior e incluso lo sobrepasan. ¿Entonces qué se puede hacer? Ángeles Wolder nos propone en este libro una solución radical: escuchar nuestras emociones y aprender a hablar el lenguaje de nuestro cuerpo. Desde la perspectiva de la Descodificación Biológica, cada vez que sufrimos un evento traumático que no podemos enunciar, sufrimos en realidad un conflicto biológico que de una u otra manera ha de expresarse en nuestro cuerpo. ¿Y si la obesidad fuera en realidad el resultado de una serie de emociones no comprendidas y reprimidas? ¿Y si la forma de bajar de peso fuera no la de pasar hambre e imponerse dietas restrictivas, sino expresar aquello que hemos callado y que tapamos con comida?
La fórmula Almodóvar (En Progreso)
by Ángel Miguel AlmodóvarEl decálogo que presenta los suplementos nutricionales que a partir de los cuarenta años ayudan a mejorar nuestras capacidades físicas, intelectuales, sexuales y anímicas.
Refuerza tus defensas: Consigue un sistema inmunitario fuerte de forma natural
by Álvaro VargasA través de estas páginas, conoceremos qué es y cómo funciona el inmunitario y aprenderemos qué comer y qué no para tenerlo fuerte y combatir posibles infecciones. El sistema inmunitario es el conjunto de elementos y procesos biológicos en el interior de un organismo que le permite mantener el equilibrio interno frente a agresiones externas, ya sean de naturaleza biológica (agentes patógenos) o físico-químicas (como contaminantes o radiaciones), e internas (por ejemplo, células cancerosas). Con este libro descubrirás los diez alimentos fundamentales a los más perjudiciales, cómo nos ayudan los probióticos y prebióticos, así como los hábitos que le benefician y los que lo debilitan. Álvaro Vargas nos presenta un libro práctico y útil. Lleno de información sencilla, directa, pero rigurosa y necesaria en un momento como el actual. Para cerrar, encontraremos un delicioso, cómodo y fácil recetario para cuidar nuestros intestinos y reforzar las defensas, con veinte platos que conseguirán convertir nuestro organismo en una barrera contra virus y bacterias perjudiciales. Álvaro Vargas, periodista y técnico superior en dietética, ha conseguido seducir a cientos de miles de seguidores en redes sociales que día a día siguen sus consejos sobre nutrición y recetas. Su objetivo es difundir un modelo de alimentación sencilla, sana y sostenible. Es autor de A comer se aprende y Vegesanísimo (Planeta 2018 y 2019).
Recetario popular chileno
by Álvaro Peralta (Don Tinto)Platos de siempre para los tiempos de hoy. Hay platos que todos conocemos o recordamos, tan típicamente chilenos que no pueden faltar en los recuerdos familiares, en reuniones de comensales con un buen trago o en las visitas a restaurantes con amigos extranjeros. Pero ¿sabemos de dónde viene?, y lo que es más importante: ¿conocemos como hacerlos? Álvaro Peralta, Don Tinto, destacado cronista gastronómico, ha dedicado gran parte de su labor a investigar y rescatar la comida tradicional. Periodista, además de buen cocinero, no solo ha escudriñado el anecdotario y los recetas de los platos infaltables del recetario popular chileno, sino que además, él mismo se ha encargado de recopilar y probar de su propia mano, la preparación del pastel de papas, del ajiaco, las pantrucas, el charquicán o el pernil, adaptándolas además a los tiempos que corren. Del causeo o la pichanga, a la lengua, la plateada o su buena carbonada, todo acompañado de un pichuncho, un pisco sour o la inevitable piscola. Pase y sírvase.
Cook Share Eat Vegan: Delicious plant-based recipes for Everyone
by Áine CarlinDelicious plant-based recipes that everyone will love, with this latest book from the UK's bestselling vegan author, Áine Carlin. With an emphasis on great flavours and fresh, seasonal dishes that don't rely on substitutes or hard-to-source ingredients, Áine's style of cooking will appeal to everyone, from vegan-cooking enthusiasts to those simply wanting to dabble now and then. In Cook Share Eat Vegan, Áine has created the ultimate vegan bible, with more than 125 recipes that prove there's a place for plant-based food at every table.Delight your friends with Crispy Cinnamon Potato Tacos, enjoy a warming bowl of Turmeric & Sweet Potato Soup, or indulge in a delicious Vanilla Panna Cotta. Discover recipes for every occasion and for all times of year - that just happen to be vegan. 'Finding the balance between health and indulgence, this book has a little bit of everything, from full-on comfort food to zen-inducing bowls to nourish from within. Discover the beauty of plant-based food and leave your preconceived notions at the door - it's time to cook, eat, smile (repeat)' - Áine Carlin
Cook Share Eat Vegan: Delicious plant-based recipes for Everyone
by Áine CarlinWith an emphasis on great flavours and fresh, seasonal dishes that don't rely on substitutes or hard-to-source ingredients, Áine's style of cooking will appeal to everyone, from vegan-cooking enthusiasts to those simply wanting to dabble now and then. In Cook Share Eat Vegan, Áine has created the ultimate vegan bible, with more than 125 recipes that prove there's a place for plant-based food at every table.Delight your friends with Crispy Cinnamon Potato Tacos, enjoy a warming bowl of Turmeric & Sweet Potato Soup, or indulge in a delicious Vanilla Panna Cotta. Discover recipes for every occasion and for all times of year - that just happen to be vegan. 'Finding the balance between health and indulgence, this book has a little bit of everything, from full-on comfort food to zen-inducing bowls to nourish from within. Discover the beauty of plant-based food and leave your preconceived notions at the door - it's time to cook, eat, smile (repeat)' Áine Carlin
Keep It Vegan
by Áine CarlinThink you know vegan cooking? Lengthy, complicated recipe lists, expensive, hard-to-find ingredients, flavourless food? Think again! Let Aine Carlin, creator of popular vegan lifestyle blog Pea Soup Eats, enlighten you with her delicious recipes and straightforward tips. Keep it simple with easy-to-follow recipes, using a sensible number of ingredients that can be found in your local supermarket. Keep it tasty with chapters including Breakfast, Brunch & More, Light Lunches & Simple Suppers, Something Special, Sauces & Sides and Sweet Treats. Delight your senses and tantalise your tastebuds with Rosemary and Pear Stuffed French Toast, Santorini Spaghetti or Sweet Potato Sushi. Keep it fun - Aine is a truly creative cook who loves to whip up dishes that burst with colour and flavour, such as her Zesty Watermelon & Bulgar Wheat Salad. And don't be fooled into thinking there's no room for treats - Fudgy Brownies, anyone? But most of all, Keep it Vegan! With this gorgeous selection of 100 simple, tasty and fun recipes, newcomers and long-time vegans alike will find plenty to keep them well-fed and inspired. The vegan diet is great for your health, bank balance and the environment, so what are you waiting for? Dive in and discover these vegan delights.