East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

Product Information

With step-by-step guidance and over 75 recipes to help you on your journey, this book will give you everything you need to build a healthier relationship with food. So let's get started: lose weight eating the food you love and give yourself the power to say #itsfine. Cardamom, fennel, cinnamon, turmeric, cumin, chilli, bay leaves and curry powder are all you need to create any recipe in this book. You'll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour. She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend Bee Wilson, Sunday Times When you are ready to serve, cut the roll into 9 or 10 even slices. This will keep in the fridge for two days, but is best eaten that day.

Middle Eastern Cookbooks (For Aromatic Home Cooking) in 14 Middle Eastern Cookbooks (For Aromatic Home Cooking) in

The truth is, I was excited to enter this brave new world. Huge numbers of people, growing by the day even then, were choosing to eat a more plant-based diet, whether for political, environmental or financial reasons. Although a relatively small number were vegan, a larger number were trying to reduce the meat and dairy in their diet. This seemed an important discussion and I wanted to be a part of it. Thirdly, I’d just had a baby who was a few weeks old. Not only had life just been thrown into chaos with her arrival, but I’d planned to take a whole year off to get to know her. A vibrant plant-based cookbook from the Guardian 'New Vegan' columnist and award-winning author of Fresh IndiaWonton wrappers can be found in Chinese or large supermarkets; the sauce is mainly made out of store-cupboard ingredients. It is deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book Nigella Lawson on Made in India

East by Meera Sodha | Waterstones

Set the same saucepan over a low heat and put a couple of tablespoons of water into the pan. When hot, add the mangetout. Stir-fry for 2 minutes, then add the watercress. Stir-fry for a minute until it wilts, then take the pan off the heat. As an outsider, I thought I could be more inventive. I understood meat-eaters and knew the textures, flavours and “richness” they might miss. I had also spent two years writing a vegetarian Indian cookery book; I knew how to make bitter cavolo nero leaves sing and how to tempt a beetroot-hater into eating a plateful. If you love Asian-style food, then East is a wonderful resource if you want to start cooking more of it at home – without the meat. A lot of the recipes are great for time-poor cooks and, although the odd recipe does ask for more specialist ingredients, it primarily caters to those who can only make it to their local convenience store. If you’re looking to expand your repertoire of vegetarian dishes or want to learn a bit more about how to use spices, then East will do that for you. When it comes to spice Nadiya's family cooking is never complicated and always delicious. Now Nadiya wants to share with you how to use the 8 readily available spices she uses at home daily to cook her most-loved meals. The same spices that her Mum uses and her Nani used before her! The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating - the flavours and ingredients that run through her heart and soul - and what the future might hold for Caribbean cookery. This book explores who we were, who we are, and where we're going - all through the food we eat and the people we meet along the way.This is the book you want if you really want to delve into the traditional cuisine of China and get to know the country’s variations across its provinces. The recipes veer from the incredibly simple, such as stir-fried potato slithers with chillies to the more elaborate, such as dry-braised fish with pork in spicy sauce. Clear chapters cover cold food, poultry, fish dishes and street food. The vegetable chapter includes a recipe for fish-fragrant aubergine that is so simple and yet so good that it would convert anyone to Sichuan food. Concise sections detail most common ingredients and different cooking methods. You're left aching to visit the region, just to learn more. Thomasina Miers 8 THE CLASSIC ITALIAN COOKBOOK Marcella Hazan Inspired by the dishes that Si and Dave loved to eat growing up and that they cook with their families now, this is comfort food at its best. Recipes that are guaranteed to deliver on flavour, even when you're short on time, all made with readily available and affordable ingredients. Real, everyday food to enjoy and share. Along with amazing meals to make any time of the year, The Witch’s Cookbook features “Witch Tips” that offer additional spells and blessings for your home and hearth. From breakfast to dessert and everything in between, The Witch’s Cookbook is sure to be your cooking companion for every solstice, full moon, and magical day of the year! And I converted to tofu. Until a couple of years ago, I was a tofu-denier. The dish that changed my mind was chilli tofu, shared with my father at his favourite bolthole, a canteen called Tangoe in Leicester. The tofu was crisp and chewy, giving way to a soft and creamy sponginess, and doused in a sweet, fiery sauce. This is living, I remember thinking – until we got to the last piece. Surely it’s the daughter who should have it, I said, but he decided it was the father’s right. We are still on speaking terms.