Jenny Chandler – författare

At last pulses are ditching their 70s hippie label and are back in vogue.Pulses are incredibly economical and healthy and, increasingly, people are looking for new sources of protein as meat eating goes on the wane (for both environmental and economical reasons). The time is ripe for a truly modern look at preparing these under-exploited ingredients. Including an illustrated guide to pulses, this exhaustive volume will also cover all you need to know to buy, prepare and cook pulses, and how to store them. 180 recipes are divided into dips and purees, fritters, croquettes and patties, soups, salads, formal starters, sides, vegetarian mains, and 'the full monty' (hearty mains, including meat). Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come.

A must-have cookbook and guide for food lovers who want to be greener A Good Appetite is packed with practical information and recipes for making the way you shop and cook more planet-friendly.There are brilliant bite-sized guides to everything from eating with the seasons, batch cooking and the best ways to use your freezer to foraging and growing some of your own food.And there are more than 50 delicious recipes that are designed to be adapted in hundreds of ways to suit what’s in season or your store cupboard. It’s the foundation of years of great meals.By avoiding food waste and stretching expensive ingredients, there’s a payoff for your pocket too, which is important in these thrifty times.Jenny Chandler has created an invaluable guide that can change the way you cook – for yourself, friends and family – for good.

A must-have cookbook and guide for food lovers who want to be greener A Good Appetite is packed with practical information and recipes for making the way you shop and cook more planet-friendly.There are brilliant bite-sized guides to everything from eating with the seasons, batch cooking and the best ways to use your freezer to foraging and growing some of your own food.And there are more than 50 delicious recipes that are designed to be adapted in hundreds of ways to suit what’s in season or your store cupboard. It’s the foundation of years of great meals.By avoiding food waste and stretching expensive ingredients, there’s a payoff for your pocket too, which is important in these thrifty times.Jenny Chandler has created an invaluable guide that can change the way you cook – for yourself, friends and family – for good.

Learn how to create your very own capsule kitchen. A pot of beans or grains can be like your favourite pair of jeans and form the basis of your meals throughout the week, to be dressed up or kept simple. These quiet cupboard superstars are transformed into dressed up show-stoppers or reliable, warming bowls of comfort for all the family. In your capsule kitchen just one pot gives you myriad meal options that are good for your health, and for the planet. Jenny Chandler shows you how to make pulses and grains the basis for hundreds of suppers, lunches, snacks, sides dishes, prep and batch meals, and even desserts.One of the great advantages of legumes and cereal grains, aside from being a great source of protein and fibre, is their versatility, so there’s certainly no chance of monotony. Just consider a chickpea: crispy snack, hummus, creamy soup, spicy chana chaat, smoky Spanish stew, or even a nutritious addition to your morning smoothie. The Capsule Kitchen covers chickpeas, lentils, dal, black beans, cannellini, borlotti, flageolet and haricots, carlin peas, whole grains, polenta, rice and quinoa.Including:• Tips for cooking, storing and freezing pulses and whole grains.• Over 100 recipes to take your basic ingredients around the world – with plenty of flexibility and swap-in options to suit.• Free-wheeling formulas for putting together your own brilliantly balanced plates.The Capsule Kitchen gives you recipes that can be easily adapted for seasonality and availability, helpfully illustrated with bold, graphic depictions.Recipes include: Chickpea chaat salad with rhubarb; black bean brownies; cheesy rice frittata; quinoa and coconut porridge with star anise-poached plums; zaalouk and rice stuffed aubergines and roast tomato and white bean gratin.Hugely versatile, great for your health (and for your wallet) this is the book to revolutionise your approach to pulses and the way you cook – giving you the skills and confidence to use these beans and grains as the starting point for your meals throughout the week.

Learn how to create your very own capsule kitchen. A pot of beans or grains can be like your favourite pair of jeans and form the basis of your meals throughout the week, to be dressed up or kept simple. These quiet cupboard superstars are transformed into dressed up show-stoppers or reliable, warming bowls of comfort for all the family. In your capsule kitchen just one pot gives you myriad meal options that are good for your health, and for the planet. Jenny Chandler shows you how to make pulses and grains the basis for hundreds of suppers, lunches, snacks, sides dishes, prep and batch meals, and even desserts.One of the great advantages of legumes and cereal grains, aside from being a great source of protein and fibre, is their versatility, so there’s certainly no chance of monotony. Just consider a chickpea: crispy snack, hummus, creamy soup, spicy chana chaat, smoky Spanish stew, or even a nutritious addition to your morning smoothie. The Capsule Kitchen covers chickpeas, lentils, dal, black beans, cannellini, borlotti, flageolet and haricots, carlin peas, whole grains, polenta, rice and quinoa.Including:• Tips for cooking, storing and freezing pulses and whole grains.• Over 100 recipes to take your basic ingredients around the world – with plenty of flexibility and swap-in options to suit.• Free-wheeling formulas for putting together your own brilliantly balanced plates.The Capsule Kitchen gives you recipes that can be easily adapted for seasonality and availability, helpfully illustrated with bold, graphic depictions.Recipes include: Chickpea chaat salad with rhubarb; black bean brownies; cheesy rice frittata; quinoa and coconut porridge with star anise-poached plums; zaalouk and rice stuffed aubergines and roast tomato and white bean gratin.Hugely versatile, great for your health (and for your wallet) this is the book to revolutionise your approach to pulses and the way you cook – giving you the skills and confidence to use these beans and grains as the starting point for your meals throughout the week.

·From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of this book. ·"The Real Taste of Spain" focuses on basic ingredients and core principles. ·Simple and delicious Spanish recipes.·From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of this book. ·"The Real Taste of Spain" focuses on basic ingredients and core principles. ·Simple and delicious Spanish recipes. From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of Spanish life and cuisine. "The Real Taste of Spain" focuses on basic ingredients and core principles to offer simple and delicious Spanish recipes. Here are the everyday foods of Spain that are central to good home cooking: plump tomatoes, fresh fish and vegetables, ripe fruits, tasty cheeses and perfectly cured meats. With more and more of us wishing to eat a varied and healthy diet, this illustrated cookbook and reference combines this demand with Spain''s ever-increasing popularity. Jenny Chandler has divided the book by the stalls of the local market: Shellfish and Fresh Fish, Poultry and Game, Meat and Offal, Cereals and Legumes, Olives and Spices, Vegetables, Fruit, Dried fruits. Each section includes quick Tapas, smaller dishes and main meals. "Shows how to make delicious recipes inspired by the glorious markets of spain. " Food & Travel Magazine

At last pulses are ditching their 70s hippie label and are back in vogue. Pulses are incredibly economical and healthy and, increasingly, people are looking for new sources of protein as meat eating goes on the wane (for both environmental and economical reasons). The time is ripe for a truly modern look at preparing these under-exploited ingredients.Including a guide to pulses, this exhaustive volume will also cover all you need to know to buy, prepare and cook pulses, and how to store them. 180 recipes are divided into dips and purees, fritters, croquettes and patties, soups, salads, formal starters, sides, vegetarian mains, and 'the full monty' (hearty mains, including meat). Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come.

Cool Kids Cook is an informative, fun and stylish first cookbook for the pre-teen market. Children from ages 7 to 14 are getting more and more interested in getting into the kitchen. Moreover, they want a cook book that looks quite cool and grown-up, has lots of interesting and fun facts about food background, but that doesn't include recipes for rice crispy cakes and doesn't patronise. This books aims to do just that – to empower kids to a point where they could put a great supper on the table (with a bit of help/guidance for the first few years) and then give them a few exotic dishes with which to show off. This is NOT 'children's food', but real, achievable dishes that teach children about how to eat healthily, shop cannily and learn the vital basic cooking skills to set them up for life.Alongside the classic recipes for muffins and a great birthday cake, you will also find nutritious ideas such as fish en papilotte, adventurous stir fries, vegetable slaws or homemade granola. 50 recipes will teach the basic skills and offer variations to build on those skills. With easy-to-follow step-by-step photography, a fun graphic style to the food facts and kitchen safety, plus loads of basic info on how to shop, plan and balance your diet, this is the book to get kids cooking properly for life.

Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons).This is a truly modern look at preparing under-exploited protein-packed pulse ingredients. Including an illustrated guide to pulses, this exhaustive volume also covers all you need to know to buy, prepare, cook and store your superfoods. Chapters include: The Power of the Pulse, The Recipes and Check Your Pulse. Try canellini, parmesan and basil frittelle or perhaps celeriac and Puy lentil remoulade before tucking into Adzuki bean ice cream with crystallized ginger. Divided into nibbles & dips, small bites, soups & salads, big dishes and sweet treats, Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come.Other titles in this series include: Super Root Spices and Super Grains, Nuts & Seeds.

Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons).This is a truly modern look at preparing under-exploited protein-packed pulse ingredients. Including an illustrated guide to pulses, this exhaustive volume also covers all you need to know to buy, prepare, cook and store your superfoods. Chapters include: The Power of the Pulse, The Recipes and Check Your Pulse. Try canellini, parmesan and basil frittelle or perhaps celeriac and Puy lentil remoulade before tucking into Adzuki bean ice cream with crystallized ginger. Divided into nibbles & dips, small bites, soups & salads, big dishes and sweet treats, Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come.Other titles in this series include: SuperRoot Spices and Super Grains, Nuts & Seeds.

Jenny Chandler, is back with Green Kids Cook, after focusing on classic family recipes and techniques in Cool Kids Cook, she is here with over 50 easy and adaptable recipes to teach the cooks of the future how to eat well, look after themselves and think about the planet all at the same time. With spreads on the environment and craft projects too.There is a massive rise in interest in veganism, vegetarian cooking and reducing meat consumption and, whilst this book is not purely plant-based, the world of vegetables, grains, pulses, nuts and seeds are at its core, with the odd tip about using sustainable meat and fish. It’s undeniable that, with rising levels of obesity and all the related health issues, we need to get kids eating more veg; there can be no better way to get children eating more greens than letting them take the reins in the kitchen.Where Jenny’s earlier book, Cool Kids Cook, focused on classic family recipes and basic techniques, Green Kids Cook is about learning to cook and eat in the most environmentally sound and sustainable way we can, and having fun with it too – with recipes for Breakfasts, Snacks, Soups & Salads, Mains and Sweets, this is an inspirational and empowering cookbook for kids everywhere.

Jenny Chandler, is back with Green Kids Cook, after focusing on classic family recipes and techniques in Cool Kids Cook, she is here with over 50 easy and adaptable recipes to teach the cooks of the future how to eat well, look after themselves and think about the planet all at the same time. With spreads on the environment and craft projects too. Jenny Chandler, author of Cool Kids Cook, teaches the cooks of the future how to eat well, how to look after themselves and think about the planet at the same time. Including over 50 easy and adaptable recipes and special feature spreads on the environment, simple ways to be more eco-friendly and even a few fun crafting projects, this is a book to really engage the next generation of foodies in a positive way. There is a massive rise in interest in veganism, vegetarian cooking and reducing meat consumption and, whilst this book is not purely plant-based, the world of vegetables, grains, pulses, nuts and seeds are at its core, with the odd tip about using sustainable meat and fish. It’s undeniable that, with rising levels of obesity and all the related health issues, we need to get kids eating more veg; there can be no better way to get children eating more greens than letting them take the reins in the kitchen.Where Jenny’s earlier book, Cool Kids Cook, focused on classic family recipes and basic techniques, Green Kids Cook is about learning to cook and eat in the most environmentally sound and sustainable way we can, and having fun with it too – with recipes for Breakfasts, Snacks, Soups & Salads, Mains and Sweets, this is an inspirational and empowering cookbook for kids everywhere.