The Keto Cure 1 is one of Belgium's best-selling cookbooks. Pascale Naessens believes that this book owes its success to the fact that keto really does work. Most people following a keto diet lose weight - without going hungry - while still eating delicious food. The Keto Cure 2 takes this theme further: why do you lose weight? How does it work? What role do fats play, and how much fat are we allowed to eat? Topics such as saturated fats, cholesterol, intermittent fasting and time-restricted eating are also discussed in depth by experts. In the second part of the book, you can put the theory into practice. You will find a complete 14-day meal plan plus additional recipes: a total of 75 delicious recipes prepared with natural wholefood ingredients and plenty of vegetables. And you can still enjoy these tasty low-carb recipes even if you're not following a keto diet.
Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis .
After the success of bestseller Veggiestan , Sally Butcher continues her gastronomic journey along the Silk Road with Veganistan . In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East.
A masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle.
Written in Sally''s witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion.
Contents: Simple Meze Salads and Cold Starters Soups, Snacks and Hot Starters Bread, Rice and Grains From the Stewing Pot From the Oven From the Frying Pan and Into the Fire Salted, Smoked, Fermented and Pickled Foods Sweet Treats Drinks A Cheater''s Guide to Vegan ''Meat'': ''Dairy'' and ''Egg'' Substitutes
Annie Rigg is the author of over 15 cookbooks including Eat More Veg, the companion to this book. She is a Leith's-trained chef, has worked for Delia Smith, and is part of the Great British Bake Off team, writing some o
START YOUR VEGAN CHALLENGE TODAY with the help of the Vegan Kit from Veganuary.
INSPIRATION, SECRET TRICKS & TIPS for a fulfilling vegan lifestyle.
THE PERFECT GIFT for the vegan-curious: do your bit for the animals, for the people, for the planet, and for yourself.
Join the Vegan revolution! Going vegan and staying vegan is simple with the Vegan Kit. Inside you'll find everything you need to plan the weekly shop, navigate dinners out, make informed nutritional decisions and more. Start your vegan challenge today!
Leon was founded on the twin principles that food can both taste good and do you good.
When Henry Dimbleby, John Vincent and Allegra McEvedy opened their first restaurant, on London's Carnaby Street in July 2004, their aim wa
The Australian Women's Weekly is Australia's best-selling paid magazine. Established in 1993, the magazine is a widely read monthly staple for a huge demographic and is well-known for its beautifully presented, on-trend recipe
Sam is a self-taught food stylist for cookbooks, magazines, film and TV, learnt through industry with a background in baking. She officially started her career in food at Violet bakery in East London. A love for seasonal ingredients, creativity and aesthetics was developed here. Since then, she has worked with numerous publications and brands such as The Guardian, GQ, The Telegraph, Hix, the White Company, Kyle Books, Quadrille and Hodder and Stoughton. She is also the co-creator of Studio Feast, a food photography studio in Hackney, London.
Jackie Kearney was a top 4 finalist in BBC One's MasterChef 2011. She has been developing her experience and reputation through pop-up dining events, a vegetarian fine dining club and pursing her Asian street food venture in her iconic t
Annie Bell (ANutr) is a cookery writer, author and Registered Associate Nutritionist with a Masters Degree in Human Nutrition. She has been principal recipe writer for The Mail on Sunday's YOU magazine for 23 years. Annie cont
Lauren Lovatt is a vegan chef and pioneer in the mood food movement with radical supper club, Feed Your Mind Candy. She chefs at hipster plant-based culinary academy and restaurant Plant Hub, in East London, with the visionary lik
Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a car
Kim-Julie Hansen is the vegan food and lifestyle blogger behind the Best of Vegan and Vegan Reset brands, as well as the author of Vegan Reset: The 28-Day Plan to Kickstart Your Healthy Lifestyle (known as The 28-Day Vegan P
The Greens Cookbook is a rarity; it is a book that created a revolution in cooking when it first appeared in 1987. It has now become a classic and had been unavailable in the UK for many years. Here are the recipes that helped to create the
There is a better way to protect our health, the planet, and the creatures that share our world one that is inspiring and delicious. This cookbook guides cooks through the delicious, nourishing power of plant-based foods to deliver fresh, flavourful meals, promote health, and reduce inflammation across 85 recipes without oil, salt, meat, dairy, or fat. The wisdom of nature is remarkable: when we eat the unrefined plant foods that heal, the body recovers, regardless of the shape we are in when we begin. Plants provide all the nutrients we require to repair and sustain the gut microbiome, to quell systemic inflammation, and neutralise free-radical damage all root causes of chronic illness. Gorgeously rendered and uniquely flavourful, Love the Foods That Love You Back presents a sustainable path forward to meet today s daunting health, environmental, and ethical challenges.
There is food within 3 metres of your front door.
Three generations ago it was common practice all over the world to collect this wild food; knowledge of what, where and when to forage was a necessary part of daily life. We still had lived experience of harvesting wild food with our own hands. But with the advent of supermarket culture the knowledge associated with foraging has mostly been lost.
Today, we want this knowledge back. From forest to seaside, riverbank to city street - even your own yard - there is wild food and medicine available to those who know where to look. In the face of global challenges such as climate change, food insecurity and pandemics, we seek to empower ourselves with the information and skills that enable self-reliance and equip us to care for our families and communities.
Eat Weeds shows you how to engage with wild food sources, transforming your neighbourhood into an edible adventure.
Tim Anderson is a chef, food writer and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which cat
Roxy Pope (Author)
Roxy and Ben are the creators of SO VEGAN, one of the world's leading vegan food platforms with a growing community of over 1.5 million followers. Their mission is to make it easier for everyone to
Sam Gates is an author, cookery teacher and member of The Guild of Food Writers. She worked as marketing director of the UK's first food channel before starting her own company, working with clients such as BBC Food, BBC Radio and
I''m Joe Wicks, and it''s my mission to help families everywhere eat better. Because eating well should be easy - for everyone.
What we eat each day has a huge impact on how we feel. From an energy-boosting breakfast to satisfying dinners for the whole family, the food you eat can transform your day. So I''ve created over 100 recipes to take the stress out of healthy home cooking. With nutritious meals designed for energy and balance, this is food that will put a spring in your step and have you feeling your best.
Includes: - Brilliant breakfasts to start the day right - Home-cook hacks for when time is tight - Easy weeknight dinners - Energy-packed snacks - Mood-boosting main meals - Good food to feed a crowd - Super-tasty sweet treats Packed with tasty meals that are quick to get on the table, and that everyone will love, it''s never been easier or simpler to eat well.
Bold, fuss-free cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters focus either on one core vegetable or a group of similar vegetables, celebrating seasonality and encouraging you to make swaps if you don''t have the exact ingredients. These recipes can then be used as a base for experimenting. Starting with the ingredient and working forward from there, Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour. With tips on how best to prep dishes and advice on minimising stress and time in the kitchen, each recipe is as straightforward as possible. ''One of the most inventive vegetable cooks I can think of.'' - Anna Jones ''Joe is quite simply one of the best Cooks and photographers I know... I am thrilled at the prospect of this book... He just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.'' - Rachel Roddy
Dr. Divya Sharma is a qualified doctor and through her fast-growing account on Instagram, she uses her medical knowl-edge to advise on how to eat well for your best health. Most recently, Divya has filmed recipes videos with BBC Good Foo