Books

Passion Cookbook, packed with organic, vegan recipes

Anthea Amore's bestselling cookbook has 217 pages of deliciousness and over 100 recipes. Some of the recipes you might love include Pumpkin, Coconut & Kaffir Lime Soup, Choc Berry Chocolicious, Rich Chocolate Cheesecake with Rosella & Ginger Jam and so many more. Includes breakfast, lunch and dinner recipes. 

Anthea Amore and her husband, Casper, are passionate about a few things, two of which are cooking and veganism. Anthea is an event planner and regularly caters for events. She also wrote the bestselling book, Passion three years ago. It is filled with vegan recipes for breakfast, lunch and dinner and they are achievable for the average cook. She has just released the book Hungry and you'll feel literally that just looking at the pictures. 

NEW Hungry Cookbook, packed with vegan recipes

Anthea Amore's newly released cookbook has 350 pages of deliciousness and over 150 recipes. Simple, delicious recipes that we love include Double Chocolate & Walnut Brownie, Sesame Tempeh, Blue Mash & Greens, Aged Cashew Cheeze and so much more. Includes breakfast, lunch and dinner recipes along with snacks, drinks and lots of sweet treats. 

Anthea Amore and her husband, Casper, are passionate about a few things, two of which are cooking and veganism. Anthea is an event planner and regularly caters for events. She also wrote the bestselling book, Passion three years ago. It is filled with vegan recipes for breakfast, lunch and dinner and they are achievable for the average cook. She has just released the book Hungry and you'll feel literally that just looking at the pictures. 

Vegetable cooking at its best from the renowned chefs of Philadelphia's nationally acclaimed restaurants Vedge and V Street.

In this follow-up to their acclaimed cookbook Vedge, Rich Landau and Kate Jacoby continue to transform vegetables in recipes that proudly and loudly celebrate what vegetables are. Inspired by the authors' personal travels and discoveries of great ethnic and street foods around the world, the dishes in
V Street are packed with flavor thanks to unique (but accessible) ingredients and inventive cooking techniques that are easy to master so you can make and enjoy these one-of-a-kind global dishes in your own home. Included are more than 100 recipes full of bold spice and adventurous flavors.

Jerk Trumpet Mushrooms • Sriracha Peanuts • Malaysian Cauliflower Salad • Za'atar-Grilled Corn with Zhoug • Pho French Dip • Shiitake Dashi with Charred Broccoli • Churro Ice Cream Sandwich • Plus wanderlust-inspired cocktails and an entire chapter devoted to sauces, spice blends, and marinades

Aki Kamozawa and Alex Talbot make their living devising clever solutions for the culinary world's toughest problems. Bringing years of experience in professional kitchens and countless hours experimenting on their own they maximise flavour, texture, and taste.When they realised the need for smart alternatives to the present forms of gluten-free food, they rose to the challenge.Their answers are here, based on three all-purpose flour blends (for soy, dairy, and corn allergies) expressed in over 90 recipes. Gluten-Free Flour Power is the indispensable cookbook for home cooks who recognise the value of having reliable, easy-to-make, delicious recipes in their repertoire.Starting with their original flour blends, Aki and Alex provide perfected gluten-free recipes for deliciously fluffy blueberry muffins, rich triple chocolate cake, hearty spiced pumpkin waffles, chewy chocolate chip cookies, and much more.They create foolproof recipes that are right at home on the family dinner table: bacon and onion tart, homemade pizza, and cheesecake.Innovators at heart, Aki and Alex also develop new dishes like homemade doughnuts with buttermilk brioche, seamless ravioli with pepperoni bolognese, and kimchi cavatelli, each dish reliably gluten-free and certifiably delicious.But this is more than just a cookbook it is a book of ideas. Readers will learn Aki and Alex's easy tricks for boosting flavor at every turn: using tapioca starch to get that perfectly thick texture in homemade ice cream; adding potato starch for light, crispy, fully-flavored fried chicken; or transforming biscuit and cake batters with toasted milk powder.With fully illustrated step-by-step instructions accompanying nearly every recipe, Gluten-Free Flour Power belongs right next to the cutting board and the mixing bowl as an essential tool in the kitchen.Forward-thinking and entirely original, Gluten-Free Flour Power will change the way you plan everyday meals, whether or not yours is a gluten-free kitchen.

Family food isn't fancy or complex. Its roots are humble, stemming from recipes passed on through generations, and food rituals born from daily cooking. Most importantly, great family recipes are ones that nurture our souls, our hearts and our tummies. Family food is comfort food. In Family, bestselling author Hetty McKinnon shares her approach to uncomplicated, hearty and healthy food that is powered by vegetables. These classic, multicultural dishes are the ones she serves around her own family table. Some are heirloom recipes passed on from her mother, others are old family favourites, and many are variations on much-loved comfort food, repackaged with a healthier outlook. These irresistible recipes are interlaced with tender family stories from around the world. Family shows you how to build a repertoire of crowd-pleasing, flavour-bursting vegetarian main meals - a modern guide to successfully eating green, together.

Vegans have often been misunderstood or treated with suspicion because of their beliefs. Now, this strict form of vegetarianism is attracting thousands of new adherents both young and old and it has now become socially accepted as more people learn the health risks of eating too much meat and the benefits both to themselves and the planet of a plant-based diet. "Vegan with a Vengeance" is a vegan cookbook for the 21st century. It is the creation of Isa Chandra Moskowitz, co-host of the hugely successful TV vegan cookery show in the US called "The Post Punk Kitchen". Isa's cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet - while being creative and having fun in the process. She emphasizes fresh ingredients and says that, like good music, cooking is best when it's innovative and experimental. Her inspired recipes - covering all the meals for the day are influenced by dishes from around the world that include: Asparagus and Sun-dried Tomato Frittata, Sweet Potato Hash with Five-Spice and Watercress, White Bean and Roasted Garlic Soup, Fresh mango Summer Rolls, Ginger Roasted Winter Vegetables, Cold Udon Noodles with Peanut Sauce, Raspberry and Chocolate Chip Blondie Bars and Lemon Gem Cupcakes.