Incredible Vegetables

Incredible Vegetables

Incredible Vegetables

From savoury to sweet, and from the vegetable patch to the orchard, Bryn shows us how to make the most of fruit and vegetables. Using in-season produce is cost-effective and healthy - but with Bryn, it is delicious.

River Cottage Much More Veg

River Cottage Much More Veg

River Cottage Much More Veg

Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

My Vegetable Love

My Vegetable Love

My Vegetable Love

“Home gardeners, cooks and nature lovers will savor this delightful account” of a journey from first spring planting to final fall harvest (Publishers Weekly). My Vegetable Love is a daily record of a growing season in Iowa—but it’s about much more than planting peppers, tending tomatoes, or harvesting eggplants. It’s about all the things that influence this gardener: the weather, the neighborhood, his wife’s possibly recurring cancer, the changing nature of the academic community. It’s about the last months of his twenty-year-old cat, about his dog, and about all the other humans and animals in his gardening world. And about his family: the aunts and uncles who cared for and fed a six-year-old orphan, and helped him understand that good food was a way of knowing that someone cared. In all the gardens he has tended, the dills he has pickled, and the dinners he has cooked, Carl H. Klaus has tried to carry on that tradition and pass it on to his own children—and in this “delectable” book, he shares it with us as well (Publishers Weekly). “Part Gilbert White, part Henry David Thoreau, this chronicle of an Iowa gardener’s year has drawn from the heartland a calm, compassionate harvest.” —Roger B. Swain, host of PBS’s Victory Garden “Wholeheartedly celebrates friendship, love, pets, the elements of family, academia, cooking, eating—and of course, gardening . . . Bon appétit—and good reading.” —Smithsonian

Vegetarian Times

Vegetarian Times

Vegetarian Times

To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.

Vegetarian Times

Vegetarian Times

Vegetarian Times

To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.

The Pacific Monthly

The Pacific Monthly

The Pacific Monthly


Three Veg and Meat

Three Veg and Meat

Three Veg and Meat

The new flexitarianism - make veg the hero You know you should be eating more healthy vegies - but sometimes you prefer burgers, nachos and chicken schnitzel to salad. So how do you get the dietary balance right without sacrificing flavour? Olivia Andrews has taken all your favourite dishes and magically flipped the balance to more veg and less meat. Try her Butternut chicken, Quick 'roast' pork dinner, Amen for my ramen, New sausage rolls and Better chocolate brownies and you won't ever want to flip back. Your favourite meals, made healthy Includes a 4-week meal plan Feed the fussiest of families Keep your vegetarians and meat-eaters happy