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.
Sourdough the natural way to bake. Soulful and nourishing recipes with a practical step by step guide.WILD SOURDOUGH is a hands on and highly practical guide to sourdough bread making at home. With more than 45 easy to follow recipes written specially for home bakers, WILD SOURDOUGH invites you to go back to basics. Take flour, water and salt and add feta, walnuts and dried fruit. Using natural fermentation techniques, you can bake simple, wholesome and preservative free sourdough bread to savour!
Once again, Tenina creates a fun, light-hearted and welcoming cooking atmosphere, with a remarkable yet achievable menu. Her culinary creativity mixes with her humble and organic style to produce great new meal ideas with both new and familiar approaches.
With 100 recipes that use wholesome grains from oats to amaranth this delicious cookbook spans classic breakfast porridges, through lunchtime salad bowls to nourishing dinners.Taking inspiration from Nordic cooking and the Danish ethos of hygge, Alex creates delicious, simple dishes which are both satisfying and healthy.
'26 Grains is one of my favourite places to eat and now I can make these beautiful recipes at home. Alex is one of the most creative, talented cooks I've met; she transforms simple grains into works of art. Absolutely delicious.' Ella Mills, Deliciously Ella
When Mae has to move house from the country to the city, she feels lonely and sad - until she discovers a beautiful place full of green in the centre of Paris. What she finds there sparks something special and beautiful that will make her feel much more at home.
A tribe of kiwis? A smack of jellyfish? A wisdom of wombats?
Come along an illustrated journey through the animal kingdom with Tasmanian artist Jennifer Cossins. Featuring 101 full-colour animal illustrations, each with its very own collective noun, as well as a brief history of collective nouns, this book will delight children and adults alike.
Joel Harrison, Neil Ridley
For everyone and anyone who wants to understand more about gin, this is the definitive guide - covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global success story.
Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin's appeal is extraordinarily wide and varied.
From gin made in small batches from local botanicals, through to large facilities which make some of the world's most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try.
Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.
This cookbook is a celebration of shared homes and their most iconic dishes – the food designed to feed the crowd, without breaking the bank or spending hours in the kitchen. It is a book about community, warmth, love and the unique connection of a nurturing home, where shared meals are central to the environment. Plus, without getting preachy or “clean ’n green eating” about it, all the recipes in the book are vegetarian and vegan.
The eight chapters are captured in different share houses throughout the inner, sunshiny, suburbs of Brisbane. Each chapter has a distinct theme, as dictated by the culinary skills of those living in the featured house: A breakfast spread menu; Hungover brunch; A leisurely long lunch; Eat it with your hands; Mexican-inspired feast; A Mediterranean dinner party; Pasta night; and Comfort food spread.
Through its clean and bright photography – all taken by Clare’s own friends and roommates – The Shared Table is simultaneously luxe and sincere. It’s a warm and inviting cookbook that every share house needs on their communal bookshelf.
Welcome to The Baking Collective. A place where I share some of my favourite recipes and where you can download my recent eBook - Afternoon Tea. This is just the beginning .. in the future I want you to share your family favourite recipes with me - so that I can bake, photograph and share them with The Baking Collective community.
Let us get our bake on!
Rich Landau, Kate Jacoby
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
Paddington Bear's marmalade, a Neopolitan pizza with Elena Ferrante, afternoon tea at Manderley... Here are 100 delicious recipes inspired by cookery writer Kate Young's well-stocked bookshelves.
From Before Noon breakfasts and Around Noon lunches to Family Dinners and Midnight Feasts, The Little Library Cookbook captures the magic and wonder of the meals enjoyed by some of our best-loved fictional characters.
'If food can comfort, so can books' THE GUARDIAN.
'Bringing together two of our greatest loves, food and books ... An absolute joy' STYLIST.
'Has great charm and is a very good read ... Part of the delight is in seeing what Young has come up with' DIANA HENRY.
Adam Grubb, Annie Raser Rowland
Step into the world of our least admired botanical companions. Peel back the layers of prejudice and discover the finer side of the plants we call weeds. An astonishing number are either edible or medicinal, and have deep and sometimes bizarre connections to human history.
With chapters on: