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619 produkter
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229 kr279 kr
Ostron för alla är en nyskapande kokbok av marinbiologerna Ellen Schagerström och Åsa Strand samt hållbarhetskonsulten Hans Liljeblad som alla tre brinner för att göra ostron till ett mer folkligt livsmedel. Recepten utgår från stillahavsostronet, Magallana gigas, som nyligen etablerat sig i stor omfattning på den svenska västkusten och som skapar problem av olika slag för markägare och allmänhet. Med denna kokbok vill författarna öppna ögonen för en omdebatterad art som faktiskt kan vara framtidens mat. De vill visa att alla kan äta ostron – och tycka om det, samt vara med och driva på utvecklingen för att denna råvara ska tas till vara och bekämpas – genom att ätas.
Förutom drygt 50 recept såsom t.ex. ostronpiroger, vietnamesiska vårrullar med ostronhack, dykpizza a la Lysekil, ostronburgare och ostroncurry innehåller även Ostron för alla faktatexter om vilda ostron, tips på hur vi plockar dem, öppnar dem och var vi finner dem. Det är en alldeles unik kokbok som ligger i framkant för något nytt.
"Generellt är recepten enkla, lättgjorda och med ingredienser som finns allmänt tillgängliga, även om undantagen definitivt finns (...). Men det här är inte bara en receptsamling. Den ger också massor av kunskap om ostron i allmänhet, om hur man ska plocka ostron, ett flertal olika sätt att öppna ostron, vad man kan använda skalen till, m.m. Bildmaterialet är rikligt och utsökt. Det är lätt att låta sig inspireras av denna bok." BTJ, Gunnar Westling
198 kr
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"This is a cracking book." Jamie Oliver"...a book for the modern gardener-cook who wants results on the plate as much as in the soil." Hort Week-Gardener Huw Richards and chef Sam Cooper bridge the gap between the garden and kitchen, profiling the growing and cooking of 70 crops.In this super practical companion for all kitchen gardeners, each crop has no-nonsense growing information on spacing, sowing, and harvesting accompanied by delicious and simple recipes for food made well.Whether you’ve got containers on a balcony or acres of land, knowing how many plants can grow per square metre and the expected yield means you can easily work out how much food you can grow in your space. There are also suggestions for the best varieties to grow for resilience and flavour.Recipes are easily adapted depending on how much you harvest and range from dishes to tuck into right away, such as a root vegetable tartiflette, to preserves to enjoy later, like a tomato sauce to add to pastas and stews.So if you’re motivated by food and flavour, How to Grow Food has everything you need to grow, harvest, store, cook, and preserve the tastiest fresh produce.
256 kr
Skickas inom 3-6 vardagar
Nettles & Petals
Grow Food. Eat Weeds. Save Seeds. The Sunday Times Bestseller
Inbunden, Engelska, 2025
208 kr
Tillfälligt slut
The Instant Sunday Times Bestseller!A compelling call to change the way we think about gardening and growing food, Nettles and Petals is the only guide you need to make your garden more sustainable.Full of essential information and inviting imagery, this accessible guide provides a holistic and ecological approach to gardening and vegetable growing. With a focus on biodiversity, soil health, and the creation of balanced ecosystems, Nettles and Petals is a must-read for any budding gardener.Join Social Media Influencer of the Year 2024 Jamie Walton and the @NettlesAndPetals community on their mission to save the wild plants in our gardens and learn how to begin growing them in your spaces in a practical way.Dig into must-know topics including:Companion plantingThe wonders of nettles and other weedsThe importance of flowers in the vegetable gardenCircular and ecological garden planningGrowing guides for Jamie’s ‘top 30’ vegetablesSeed saving and sowingUrban and small-scale sustainable gardeningHarvesting, preserving, and sharing produceAn ideal self-purchase or a gift for the green enthusiast in your life, Nettles and Petals is perfect for anyone curious about gardening sustainably.
328 kr
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From Thalia Ho, creator of the award-winning blog Butter and Brioche and author of Wild Sweetness, a lyrical and visually stunning cookbook of more than 100 enthralling dessert recipes, exploring the five tastes and how they transform on the plate and beyond.In her follow-up and foil to Wild Sweetness, Thalia Ho explores the five tastes and distills their ability to transform desserts into something memorable. Bitter brings deep complexity, sweet tempers and comforts, sour surprises and brings things to life with citrus or tang, salt can offset or enhance, umami is strong and satisfies.With gripping prose, deep reflection, and hauntingly beautiful photographs, Thalia shares more than 100 inspired and inventive recipes to elevate what your last bite can be—adventurous, otherworldly, and unforgettable:Sugar BunsSinged Sherbet MeringuesPreserved Lemon PieThe Dark Side RouladeCrème Brûlée Ice CreamSalted Yolk Custard TartSoy Ganache BrowniesDeep Miso Caramel Apple PieIvoire and CaviarCrunchy Chili Oil TartFor beginner and ambitious home cooks and bakers alike, this striking and meditative book is one you’ll want to show off, on your coffee table, on your shelf, and in the kitchen.
231 kr
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"Det här är en ovärderlig tillgång i kokbokshyllan." Vegourmet
Ända sedan starten 2003 har Ekolådan levererat flera tusen lådor med ekologiska grönsaker och frukter till hem runt om i Sverige. De cirka 600 smårecepten som presenteras är dels ett urval av Ekolådans bästa, dels framtagna specifikt för boken. Recepten är inte nödvändigtvis helt vegetariska, men har alltid grönt i fokus.
Varje grönsak presenteras med recept, praktiska tips på förvaring, när grönsaken är som godast, vad som passar ihop med vad och vad som är gott att äta till de färdiga rätterna.
De flesta av oss lagar grönsaker på ungefär samma vis varje gång. Den här boken ger dig möjlighet att lära känna råvarorna bättre och du får kunskap om hur du kan laga till dem på nya sätt och servera dem i nya smakkombinationer - kålrabbi är till exempel jättegott tillsammans med päron, lök, flagad mandel och honungsvinägrett, och råstekt broccoli blandad med vitlök, chili, cashewnötter och soja passar väldigt bra som tillbehör till fisk.
Recepten i boken är ingen exakt vetenskap. De är korta, enkla och har inga precisa mått. Tanken är att du snabbt ska kunna laga till något gott av det du har hemma. Merparten av rätterna är tillbehör, men de flesta fungerar utmärkt även på egen hand. Eller så serverar du flera små grönsaksrätter som en måltid.
Anette Dieng har tidigare arbetat som kock och var med och startade Ekolådan. Idag är hon skribent och har en vilja att förmedla kunskap om hur mat och råvaror kan produceras på ett hållbart sätt. Anette är också medförfattare till boken Handbok i naturlig biodling (2015).Ingela Persson är kock och krögare och skriver nya recept för Ekolådan varje vecka. Hon har tidigare gett ut böckerna Dags för dessert (2006) och Frukt och bär (2008) och driver Brasserie Bobonne i Stockholm.
"Grönsaker på nytt sätt."Nya Kristinehamns Posten
"Det här är en smart kokbok för den som inte alltid orkar läsa omfattande recept. Den utgår från 41 vanliga grönsaker och föreslår till varje grönsak en rad olika sätt som den kan tillagas på. Den kan med andra ord användas liter som ett uppslagsverk när inspirationen känns svårfångad."Plaza Interiör
Det här är en ovärderlig tillgång i kokbokshyllan.
480 kr
Skickas inom 3-6 vardagar
Cook with botanical ingredients for stunning visuals and delicious flavors—and let your creativity blossom!For most of us, “eat your flowers” might mean enjoying an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it’s a way to bring nature into the kitchen, to play with colors and flavors, and to make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and vibrant herbs and veggies into her cooking for whimsical, gorgeous, and nourishing meals. In this endlessly creative cookbook, she invites you to take advantage of this edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish.Loria shares how to get brilliantly colorful results from all-natural ingredients, your guide to natural food coloring from plants, such as a gorgeous amethyst spread made from wilted purple cabbage and blended with nuts, which turns bright pink with the squeeze of a lemon. But Loria’s use of botanicals brings value far beyond just the visual—she is skilled at incorporating them in ways that make the most of their true flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts; appetizers; soups and salads; breads; vegetables; pasta and grains; meat, poultry, and seafood; desserts; and beverages all get floral enhancements, with seasonal recipes including:Rainbow Coconut GranolaFloral Summer RollsGardenscape FocacciaBotanical Steamed Tamales Filled with Hibiscus JackfruitBasil Flower Eggplant in Hoisin SauceRose Pistachio Verdant BarsFlower-Pressed Shortbread CookiesPrickly Pear CocktailEat Your Flowers shows you how to transform botanical ingredients—root to stem—into recipes that are a pleasure to make, eat, and share.
Forager Chef's Book of Flora
Recipes and Techniques for Edible Plants from Garden, Field, and Forest
Inbunden, Engelska, 2020
322 kr
Skickas inom 7-10 vardagar
There’s magic afoot! Edible green growing things we’d mistaken for weeds; everyday vegetables capable of far more than we’d give them credit for; and a most companionable, knowledgeable, and encouraging guide to help us see, cook, taste, and delight in it all. Lori De Mori, coauthor of TowpathThe book will serve the professional chef and home cook in equal measure. It is mind expanding, experimental and utilizes a magnificent diversity of plants. Ben MacKinnon, founder and co-director, E5 BakehouseFrom root to flower – and featuring 180 recipes and over 230 of the author’s own beautiful photographs – explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground!In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Stinging Nettle Soup to Spruce Tip Panna Cotta to Heirloom Tomato and Purslane Panzanella – with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration.Over the past fifteen years, chef Alan Bergo has become one of the most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity and his abiding, root-to-flower passion for both wild and cultivated plants. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves and seeds can inform your preparation of something like the head of an immature sunflower – as well as the lesser-used parts of common vegetables, like broccoli or aubergine. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were born of thrift and necessity. For our own sake and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us.The Forager Chef’s Book of Flora invites wild food to the table with creative, low-stress recipes using plants that can be found outside one’s front door. Foreword Reviews
In Search of the Perfect Peach
Why flavour holds the answer to fixing our food system
Inbunden, Engelska, 2024
197 kr
Skickas inom 7-10 vardagar
WITH A FOREWORD FROM TIM SPECTOR, author of The Diet Myth, Spoon-Fed and Food for LifeRadio 4's The Food Programme Book of the Year, chosen by Dan Saladino‘A pioneering approach.’ ANNA JONES, cook and bestselling author of Easy Wins‘This exciting and important book now brings Natoora and all its ingredients not just to restaurants like ours but … to everyone’s home.’ RUTH ROGERS, chef and co-founder of The River CafeLet flavour guide our food choices – and lead us to a better food future. In Search of the Perfect Peach shows us how this simple desire can bring about a healthier, tastier and brighter future for our food, the people who produce it and the soil it grows in.That first bite of a perfectly ripe peach can be truly transformative – a joyful moment that will stay with you forever. For Franco Fubini, founder and CEO of Natoora, this encounter also leads him to realise that flavour is not simply a fleeting, visceral experience but a window into the farmer, a connection to our natural environment and a taste test for our food system.What makes a great-tasting tomato? Why is scarring on a greengage a good sign? Does ‘eating local’ narrow our priorities to the exclusion of others? In Search of the Perfect Peach follows Franco as he navigates the food system in pursuit of this elusive element. As he takes us from Sicily’s citrus groves to the streets of Mexico City, he shows how we have allowed the wider industry to compromise on more than just flavour.Franco’s search for the Greta peach culminates in his own clarity and conviction: by looking to flavour, we can unpick the industrialisation of our food production, restore nutrition and seasonal diversity to our plates and the craft of growing back to our landscapes. And, above all, we can find that perfect peach every summer.‘By valuing and reclaiming flavour, Franco argues that we can transform the system and also enrich our relationship with food. Essential reading.’ DAN SALADINO, journalist, broadcaster and author of Eating to Extinction‘An incredible read for those who love food and care about its future. In Search of the Perfect Peach is both a love story and technical guide.’ KYLE CONNAUGHTON, chef and owner of SingleThread Farm, Restaurant and Inn
203 kr
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Welcome to Alessandro Vitale a.k.a SpicyMoustache’s world, where he’s on a determined mission to reduce waste in your kitchenEveryone wants to live more sustainably, but it's hard to know where to start. With all those small steps towards zero-waste will come to light. Through 100 step-by-step low-waste recipes, Alessandro Vitale (Spicy Moustache) shows that everyone can make small changes for a big environmental impact.Driven by a desire for a more sustainable world, Alessandro’s success has been his plant-based 60 second videos on maximizing flavour and making the most of different fruit and vegetables. Now, Spicy brings his straightforward approach to the page, with ingredient-led, step-by-step, low- and zero-waste recipes for delicious plant-based meals and snacks, along with a handful of household remedies, cosmetics, and useful tips on food storage, shopping, and more – everything you need to reduce waste in your kitchen and home.
Koji Alchemy
Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Inbunden, Engelska, 2020
261 kr
Skickas inom 7-10 vardagar
Featured in The Independent’s 7 best fermentation books 2020This book is remarkable. David Zilber, co-author of The Noma Guide to FermentationKoji: the next fermentation game changerKoji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks.Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation)Cutting-edge techniques on koji growing and curingExtensive information on equipment and setting up your kitchenMore than 35 recipes for sauces, pastes, ferments, and alcohol
270 kr
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SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026“This deserves a slot on the kitchen shelf of every passionate cook” DAVID ZILBER“A vital resource for the ferment-curious” JAMES READ“This book will inspire a whole new generation of fermenters” KENJI MORIMOTO“A rich resource that enlightens and inspires” MARK DIACONOEnter a marvellous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation – from kimchi to beer, kombucha to kefir, and sourdough to soy sauce – but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world – including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules – this is everything you need to understand and explore the alchemy of fermentation.
- Nyhet
303 kr
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THE INSTANT SUNDAY TIMES BESTSELLER 'A modern classic' Nicola Lamb'Everything about this book is worth it. Frankly, even if you never ever cook, this book is worth it. I love it' Nigella Lawson'My favourite cookbook ever. Useful, ingenious, alive to every pleasure. Passionately recommended' India Knight, Sunday Times'This book is utter magic. I have folded down so many pages: I love the recipes, I love the writing. Her best book yet' Dolly Alderton'Everything I want from a cookery book' Olivia Potts, Spectator- Home cooking but make it gorgeous. Make it the thing that improves your day. Make it beautiful, useful and delicious. Make your life just, like, 10% better. No-knife potato curry, cumin lamb ragù, turmeric satay salmon, marinated bavette, and kimchi remoulade; breakfast bars, rhubarb and custard, sticky lemon cake, and one-bowl cannelés. This is cooking for real life – the kinds of recipes you will actually make and actually love.There are plenty of ideas to get you through the week with minimal faff and maximum reward, whether you’re at your lowest ebb or striving for elegance: The big list: how to stock the fridge, freezer, spice drawer and moreOn the sofa: sticky-crispy Korean tofu, pistachio chilli, pumpkin and raisin roasted riceAt the kitchen counter: brown butter cornbread, herby mango salad, green chickpea quesadillasFor a gathering: sheet-pan leek latkes, pig cheek and queen bean burritos, smoky rosemary palomasWith a tablecloth: asparagus fritters, miso mushroom ragù, smoky tea chocolate potsFor the week ahead: bread and butter, cure-all one-pan beans, pink onions, caramelised garlicOn the floor: carbonara rice, fish finger and smoked sweetcorn tacos, sausage and rocket gnocchiRoasting a chicken. Planning for the week ahead. Throwing a party (for three or thirty or more). Baking fail-safe cookies (for when failure to have cookies really isn’t an option). The Kitchen Book is your source of wisdom for the 4pm what’s-for-dinner panic, and the definitive answer to ‘Maybe just toast and an early night?’ These are recipes that will stick with you for life.
Food for the Soul
Over 80 Delicious Recipes to Help You Fall Back in Love with Cooking
Häftad, Engelska, 2021
179 kr
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**A SUNDAY TIMES BESTSELLER** Reclaim your time, your kitchen, and your taste buds with over 80 delicious recipes to feed your soul! Whether you have 15 minutes or an hour to spare, this gorgeous debut cookbook from Lucy Lord will reignite your love for cooking, help you get creative in the kitchen, and redefine your relationship with food.Be it a two-minute-smoothie in the morning to get you going before work, or a thick slice of banana bread on a lazy weekend catch-up with friends, these recipes are simple but special.Dig into this beautiful book and discover that happiness really is homemade.With chapters including:• It’s a Good Day to Have a Good Day: Breakfasts and Brunches• Dips and Dressings: Your new staples• Say No to Shit Salads• Mains: Winning combinations for any appetite• In-Betweens and Afters• Get Baked: Sweet and Savoury recipes to rival any artisan• Smoothies and Cocktails
159 kr
Bästa möjliga maten för oss och vår planet – hur ska man tänka? I Middagskompassen visar Paul Svensson och Zeina Mourtada hur man kan njuta av riktigt god mat samtidigt som man tar hänsyn till vår planet. Med sina inspirerande vardagsrecept sätter de goda rätter på bordet. De 80 recepten är välsmakande, lättlagade och klimatsmarta. Tillsammans med Naturskyddsföreningen har de skrivit en matbok som ger oss den hjälp vi behöver för att kunna fatta bra beslut. Hur använder man hela råvaran? Hur minskar man på matsvinnet? Och hur hittar man ett hållbart sätt att laga mat? Här finns svaren: God mat för planeten, god mat för dig.
In for Dinner
101 delicious & affordable recipes to batch cook, share and enjoy
Inbunden, Engelska, 2025
282 kr
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THE INSTANT SUNDAY TIMES BESTSELLERDelicious and affordable recipes for any occasion'Makes you want to EAT with the people you love' Calum Harris‘Rosie uses affordable ingredients and makes really special and really delicious meals. I’m a big fan!’ Melissa HemsleyFor the past five years, home cook Rosie Kellett has been living communally with six others, making delicious seasonal food on a budget. In her first cookbook, she shares 101 low-effort, high-reward, veg-forward recipes to nourish you.In for Dinner will give you the confidence to cook a Sexy Cacio e Pepe for your friends, bake moreish PBJ Blondies for your partner’s birthday, or make a Casual Chilli for your family on a weeknight.Recipes include:- Summer Holiday Bean Salad- Comté, Spring Onions and Sesame Scones- Mezze Feast with Falafel, Sumac Onion Slaw and Flatbreads- Harissa Honey Roasted Carrots, Tahini Yoghurt, Roasted Sesame Seeds- Citrus Mackerel Spaghetti with Pangrattato- White Chocolate Burnt Caramel Cookies- Crispy Chickpea Caesar SaladREADERS LOVE ROSIE'S RECIPES‘Accessible and affordable recipes for every occasion’‘An instant classic; chock-full of joy’‘I genuinely cannot wait to make each and every dish’‘Fantastic recipes... accessible for a nervous cook and yet exciting for a more seasoned chef’
Healthier Planet, Healthier You
100 Sustainable, Nutritious and Delicious Recipes
Häftad, Engelska, 2022
202 kr
Skickas inom 7-10 vardagar
'This will help you create positive planetary change from the pleasure of your own kitchen!' – Eco-Chef Tom Hunt'A most thoughtful, caring and considered book.' – Jeremy Lee, head chef at Quo VadisWhat if you could eat more healthily and live more sustainably – without cutting out meat or dairy?Award-winning recipe writer and registered nutritionist Annie Bell shows how you can minimize your impact on the environment AND boost your health.Packed with one hundred delicious recipes, Healthier Planet, Healthier You is a simple, evidence-based blueprint that brings together the small changes that will make a lasting difference to your health and the planet.The mouthwatering recipe collection is inspired by the principles of the Planetary Health Diet, a greener way of eating informed by globally agreed scientific targets aimed at tackling climate change. This flexible approach includes simple swaps that mean all diets are catered for, whether you’re vegetarian or vegan, pescatarian or flexitarian.These nutritious, tasty recipes are simple to make, use easy-to-find ingredients, and crucially offer an affordable way of eating. Including practical tips to reduce food waste and a 28-day plan to get you started, Healthier Planet, Healthier You makes it easier than ever to enjoy healthy, sustainable food every day.First published in black and white hardback as Eat to Save the Planet, this beautifully photographed full-colour paperback shows how everyone can eat in a healthy, climate-conscious way, while still enjoying every bite.
- Nyhet
Diaspora Spice Co. Cookbook
Seasonal Home Cooking from South Asia's Best Spice Farms
Inbunden, Engelska, 2026
328 kr
Skickas
Eater's Best Spring 2026 CookbooksLos Angeles Times Best New Cookbooks for Spring 2026From Diaspora Spice Co., the progressive spice company rooted in flavor and equity, comes a cookbook celebrating beautiful, simple, and seasonal cooking with 85 recipes adapted from India and Sri Lanka’s best family spice farms.Diaspora Spice Co. sources the most flavorful, fresh spices in the world from 150 regenerative farms across South Asia—from elders, indigenous communities, young changemakers, and brilliant multi-generational farming families across India and Sri Lanka who are leading the way in sustainable and climate change–resistant agriculture. Filled with culinary storytelling, The Diaspora Spice Co. Cookbook highlights these farmers and their spices with profiles and evocative photography, plus 85 recipes for simple, seasonal, and powerfully delicious meals.CEO and founder Sana Javeri Kadri and recipe writer Asha Loupy realized that eating with the people who grow our spices unveils a whole new dimension in our cooking. For instance, the Mir family, who works all year to grow and harvest their saffron, shared not only their technique for blooming the vibrant spice and how to make sure every thread is fully utilized, but their unforgettably delicious dishes. Adapted for a global pantry, these recipes share the warmth of true South Asian home cooking at its truest and tastiest, starting with chutneys & pickles, snacks, and veggies, traveling through to mains from the sea and from the land, rice and breads, and ending with drinks and desserts.Sana and Asha also note which recipes are the most beginner friendly, freezer friendly, good for a dinner party menu (like a Diwali feast!), and which lend themselves to be pantry building blocks, all for a super easy-to-navigate cookbook.Burst Tomato ChutneyPerfect PakoraSpiced Maple-Roasted Carrots with Carrot-Top SambolAloo MasalaJammy Egg CurryCoconut Lamb BiryaniFennel Tom CollinsTurmeric-Banana Snacking CakeApricot-Saffron Frangipane Galette This incredibly fresh, beautifully photographed, powerful collection is a celebration of these farming families, their precious harvests, and how they season recipes with big flavor.
249 kr
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‘What I really like about Gaz is his combination of great cooking skills and an inspiring love of the vegetables he grows.’ – Rick Stein A few years ago, at his rural home in the Welsh countryside, Gaz Oakley planted a kitchen garden with the aim of utilising plants to their full potential. Inspired by his thriving veg and fruit plot, the 100 vibrant and versatile recipes within this book celebrate the bountiful produce nature has to offer. Focusing on accessible ingredients like carrots, beetroot, cabbage, onions, tomatoes, apples and pears, Gaz has created a medley of seasonal, delicious dishes that showcase these crops at their best. With recipes including Strawberry and Lavender Welsh Cakes for a spin on a classic, savoury Stuffed Harissa Onions, and gorgeous Tomato, Thyme and Almond Upside Down Cake, there is something for every season and every taste. Revealing the beauty of the passing seasons and the magic feeling that comes alongside harvesting and cooking your own food, Plant to Plate will inspire you to make the most of fresh produce and perhaps take inspiration for your very own veg patch.
237 kr
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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.
161 kr
Skickas inom 3-6 vardagar
225 kr
Skickas
New York Times bestselling author Introduction by Jay-Z and Beyonce Accessible and easy-to-follow, The Greenprint is a movement to embrace your absolute best and healthiest life.Based on the latest nutritional research, this plan is packed with over 60 recipes, plus exercise and lifestyle secrets, to lose weight, increase energy and boost your metabolism – all while reducing your carbon footprint.The Greenprint unlocks a whole new way to eat better for your body, and the planet.
202 kr
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The second delicious cookbook from bestselling author, Lucy Lord, with over 80 fresh, fun, and creative recipes to feed your soul! Good food feeds the soul, great cooking shares the love.Bursting with fresh, flavourful, and creative dishes to help you rediscover a love for cooking – and eating! From Garlic and Parmesan Roasted Veg, and Sweetcorn Fritters with Feta, Chilli and Lime, to unmissable bakes and delicious drinks!Food can lift your mood, deliver new experiences, and help you connect with family and friends away from the pressures of daily life. Lucy’s philosophy is all about finding those moments – whether you have 20 minutes or two hours to spare – to pause, regroup, and share the joy delicious home cooked dishes, amazing ingredients, and good times.So, dig into this beautiful book and discover that happiness really is homemade.With chapters including:Breakfasts & BrunchesLight, Fresh & FlourishQuick & SimpleSlow, Nourishing & ComfortingCentre-stage Side DishesAny Excuse to BakeDrinks
331 kr
Skickas
#1 SUNDAY TIMES BESTSELLER A BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES & GUARDIAN SHORTLISTED for WATERSTONES BOOK OF THE YEAR ‘Clever, delicious, heartfelt and wholesome – Anna gets it right again’ JAMIE OLIVER A brand new and essential book from award-winning and bestselling cook Anna Jones. Discover her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet.Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there’s practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps.EASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph.–‘A peek into Anna’s kitchen cupboards – and her best-kept secrets. For when it’s 8pm, you’re starving and you want a Tuesday night triumph. An easy, honest, delicious win’ Yotam Ottolenghi‘The culinary equivalent of a pair of faded vintage Levi’s or a biscuit-coloured cashmere jumper – endlessly adaptable staples I turn to again and again and know, without question, will make me feel good’Vogue‘Full of beautiful and vibrant vegetable recipes, all of which look so doable as well as packed with flavour’ Bee Wilson'If you don’t have an Anna Jones cookbook on your shelf, all I can ask is: why? Over the last decade, she’s made a name for herself as the vegetarian answer to Nigella, offering recipes for meals that are the holy trinity of easy, healthy and delicious' Independent
331 kr
Skickas
WINNER OF THE BEST MIXED MEDIA BOOK AWARD AT THE CREATIVE BOOK AWARDS 2024 A gorgeous guide to foraging, pressing and using seaweeds for a wealth of home creative projects. Both aspirational and inspirational, this guide to bringing the outdoors inside is quite unlike anything on the market and will inspire all readers to begin their beach foraging journey. A beautifully packaged, comprehensive visual guide to seaweed by design company Molesworth & Bird. Seaweed will inspire readers to look beyond the tangled piles of seaweed washed up at high tide, to discover its exceptional beauty and appreciate its many uses. The book celebrates the unique appeal of the plants and showcases the myriad ways to bring their beauty indoors, with the authors providing step-by-step activities so you can create your own prints at home. Whether pressing a deep khaki green Peacock’s Tail seaweed or creating a stunning cyanotype with Eelgrass, the possibilities are endless with this seashore bounty.The book is packed with glorious photography of the UK coastlines where the seaweeds can be foraged, alongside stylish interiors, and scenes of beach cook-outs and wild swimming spots. It also includes a library of pressed seaweeds presented in colour categories, with notes for identification and use. There is expert guidance on collecting seaweeds, and it will show how foraged seaweeds can be used at home for cooking, dyeing and printing fabrics, and as part of your skincare routine. It explores the fascinating history of seaweed collecting and investigates its potential as a healthy food source and sustainable material, whether foraged or farmed.
156 kr
Skickas
Find edible wild plants in this seasonal foraging guide for beginners A friendly, honest guide for wary would-be foragersOnly plants that are easy to find, easy to identify and tastyClear photographic guides to the speciesWe all love the idea of foraging – as a way of being connected to nature and discovering new tastes. But in reality, most of us are very wary, and sometimes a bit underwhelmed when we do try. What’s needed is this totally honest, safety-first guide for softy first-time foragers. This book concentrates on 40 plants that are easy to identify and worth the effort – plants that are tasty and abundant in the wild or in gardens and parks. There are simple recipes to try as well. This isn’t an armchair guide for people dreaming of being Ray Mears or Bear Grylls. It’s for everyday people who lives in towns and suburbs as well as the countryside, and who want to get a little closer to nature and discover new tastes, without stress.
348 kr
Kommande
From award-winning and acclaimed chef Jeremy Lee, a new seasonal cookbook on the day-to-day kitchening of good food. 'Overflowing with deliciousness' MARGOT HENDERSON 'Gorgeous recipes in an equally gorgeous book' STANLEY TUCCI 'Jeremy's simple dishes are glorious' CLAUDIA RODEN 'Stuffed with tempting recipes' PRUE LEITH In this follow-up to the multi-award-winning Cooking, Jeremy shows you how to make the most of local produce while finding joy in the simple act of being in the kitchen.With wit and expertise, he spotlights the finest offerings from each month of the year. There are spring classics like leeks vinaigrette and baked asparagus with parmesan; summer delights such as pickled mackerel with gooseberries or quail with artichokes and broad beans; autumn feasts like spiced chickpeas with a pot of polenta; and practical tips like how to joint and preserve a goose for a variety of winter dishes.Each season includes indispensable guidance on which cheeses to buy and essential pudding recipes, including peach and redcurrant trifle; pear and ginger tart; and lemon, ricotta and olive cake. There is plenty of clever advice on how to use a glut of produce, including compotes and preserves, and suggestions for swapping ingredients to make recipes work throughout the year.Kitchening is a beautifully packaged collection of timeless recipes, charming anecdotes and culinary wisdom. It is sure to be another classic for years to come.
225 kr
Skickas
‘This brilliant book is the answer for anyone wanting to make a profound shift away from eating ultra-processed foods, but just doesn’t know where to start’ – Dr Hilary Jones Say goodbye to artificial flavourings, excess sugar and unfamiliar ingredients. Say hello to delicious, nourishing, real food that will invigorate your body. Research shows that one in seven of us across the globe is addicted to ultra-processed foods (UPFs). Often labelled as ‘healthy’, UPFs are everywhere we look – in our shopping baskets, our children’s lunch boxes and our kitchen cupboards. Yet research has shown these foods are synonymous with ill-health and a litany of chronic conditions, such a type 2 diabetes, cancer and cardiovascular disease. Breaking free from the hold of these cheap, convenient UPFs is one of the best things we can do for our health, but it can feel impossible to know where to begin.Here, expert nutritionist Rob Hobson sets out the steps to make your diet cleaner and healthier, yet still bursting with flavour. With practical tips, effortless wholefood swaps and tasty recipes, he shows how to make all your go-to ready meals, freezer favourites, sauces and snacks without the nasties, so you and your family can embrace an unprocessed life that is simple, satisfying and achievable.Let Unprocess Your Life be your compass for navigating the modern food landscape, reclaiming your health from the hidden perils of UPFs one delicious meal at a time. ‘If every household in the UK had a copy of this book, it could change the health of the nation and save the NHS billions. I wish I could prescribe it!’ Dr Dawn Harper
259 kr
Skickas
'So many of us will benefit from Jess's work.’ – Ella Mills, founder of Deliciously Ella Hormonal health is vital for both physical and mental wellbeing, as it influences every system in our bodies. Achieving optimal hormone health can feel like a bit of a minefield, but luckily, naturopathic nutritionist Jessica Shand has created this ultimate guide to achieving hormonal harmony through her food-as-medicine approach.In over 75 delicious recipes – each designed to prioritise hormone balance and promote overall health – you’ll find a wealth of ingredients that nourish and heal from the inside out. From a plant-based protein ragù to replenish depleted stores of vitamins, to comforting traybakes crafted for your gut microbes and hearty broths that act as powerhouse elixirs – health has never been so comprehensive or so tasty! The Hormone Balance Handbook is an empowering science-led guide with everything you need to know, including: • Over 75 delicious recipes, each tailored to the different phases of your cycle • how your hormones function and their impact on your body • how to address hormonal symptoms and health problems • a comprehensive cycle-syncing guide • a seed-cycling guide for balanced hormones • a 28-day hormone-balance meal plan to kickstart your journey Welcome to your new hormone bible!
259 kr
Kommande