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80 Recipes, 24 Vegetables, and 1 Cookbook


'Mr. Wilkinson's Vegetables' is a celebration of the home garden

Spring is a natural time to start thinking about vegetables, but if Matt Wilkinson had his way, everyone would be thinking about them all year-round. Wilkinson is a chef based in Melbourne, Australia, and the author of the fittingly titled cookbook Mr. Wilkinson's Vegetables (Black Dog & Levanthal, $28), released in March. Wilkinson is the co-owner of the popular Melbourne restaurant Pope Joan and the nearby bar Bishop of Ostia, and has a true passion for vegetables and for gardening.

Eighty beautifully photographed recipes showcase 24 different vegetables — everything from asparagus to zucchini to take you through all four seasons. Wilkinson's attitude toward vegetables echoes that of Michael Pollan's — namely, that they should not be just a side or an afterthought, but the main star of the dishes we cook and eat. Says Wilkinson in the introduction to the book, "Today a lot of people think about what protein they feel like eating — will it be beef or chicken, fish, or pork? Then what starch will be added to bulk out the meal and, as a final touch, throw in a few vegetables. This is where I'm a little different with my veg first approach."

If you'd like to try Mr. Wilkinson's approach to cooking, which really, is just a return to the old ways of cooking — seasonably, sensibly, and locally — then we suggest you try some of the recipes below from his book.

Bagna Càuda with Piedmontese Garnishes

A classic Italian dip inspired by Mr. Wilkinson's travels.

Nettle and Sorrel Soufflé Omelette with Feta

This light, airy omelette featuring two of spring's most highly anticipated and coveted leafy greens was on the menu at one of Wilkinson's restaurants, Pope Joan.

Pickled Asparagus

Rather than lament the passing of asparagus at the end of the season, pickle some while the time is right and have some for later.

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.


Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen


2017 Jamaica Challenge #3: The National Fruit of Jamaica is. (view spoiler) [the Ackee!


(hide spoiler)]

I read this cookbook as part of my Jamaica challenge for 2017. This cookbook was an excellent introduction to Jamaican cuisine. I have never tasted Jamaican food before and many of the ingredients listed in this cookbook (for instance ackee) are non-existent where I live. But I learned a lot from this book.

John DeMers starts out with the history of the island and what types of fruits/v 2017 Jamaica Challenge #3: The National Fruit of Jamaica is. (view spoiler) [the Ackee!


(hide spoiler)]

I read this cookbook as part of my Jamaica challenge for 2017. This cookbook was an excellent introduction to Jamaican cuisine. I have never tasted Jamaican food before and many of the ingredients listed in this cookbook (for instance ackee) are non-existent where I live. But I learned a lot from this book.

John DeMers starts out with the history of the island and what types of fruits/vegetables/plants are indigenous to the island and what not. Pineapple is native to Jamaica, but nowadays Jamaicans eat many fruits and vegetables that were introduced by the many immigrants to this island nation. Breadfruit for instance is actually from the Pacific and ackee is from West Africa that was brought on slave ships to Jamaica. Ackee and saltfish is the national dish of Jamaica. When slavery was abolished, a lot of indentured laborers from China and India came to the island. In particular the Indians captivated the island with their curries and their preference of goat meat. The famous jerk pork/chicken was invented as a survival cooking technique among the Maroon communities (runaway slaves) in the mountains of Jamaica! The author also introduces the history of Rastafarianism (i-tal diet), Jamaican rum and Blue Mountain Coffee, all of which was very, very interesting!

The recipes chosen for this book were all appropriate and very Jamaican. The author provides "alternative" ingredients for the hard-to-find-outside-Jamaica foodstuff, which I appreciate. Many recipes were supplemented with photos that were beautifully presented and colorful. The cooking instructions were clear and I have already noted down a dozen recipes I would like to try at home (e.g. sweet potato pone/pudding, pumpkin curry, spicy meat pies, brown gravy fish. ).

Truly a wonderful introduction to Jamaica's unique cuisine and I really hope I can visit a Jamaican restaurant someday. . more

I find Jamaican cooking intriguing. Many of the ingredients are familiar to me, but they are used together in ways that are quite alien to me. Jamaican food, at least as portrayed in this book, is worlds away from delicate little creations you might find in fancy and overpriced restaurants around the world. Here are hearty plates of food, often loaded with searing hot Scotch Bonnet peppers. I find it quite intimidating, but also challenging.

As far as I&aposm concerned, if there are recipes in a reci I find Jamaican cooking intriguing. Many of the ingredients are familiar to me, but they are used together in ways that are quite alien to me. Jamaican food, at least as portrayed in this book, is worlds away from delicate little creations you might find in fancy and overpriced restaurants around the world. Here are hearty plates of food, often loaded with searing hot Scotch Bonnet peppers. I find it quite intimidating, but also challenging.

As far as I'm concerned, if there are recipes in a recipe book, job well done. But I have a massive collection of recipe books and some are so exceptional that I have unreasonable expectations of my recipe books. In this one, there is a much appreciated history of Jamaica, of the cultures and of the ingredients. About halfway into the book, the recipes begin. There are several recipes that I'd like to try (seafood fritters, curry pumpkin, pepper shrimp, braised Blue Mountain lamb, jerk chicken) and some that I will admire from afar (Scotch Bonnet grilled fish, baked breadfruit, ackee and saltfish). They seem simple enough and substitutions for hard to find ingredients are listed in the ingredients section at the beginning of the book.

There aren't photos to accompany every recipe, but there are photos that showcase several of the dishes at once. The photos were taken on location in Jamaica and while there are some lovely ones, the styling looks dated.

I wouldn't recommend purchasing this book, but it's certainly worth borrowing from the library. . more


Vegetables

Get the kids to eat their vegetables with these delicious vegetable recipes. From vegetable lasagna and vegetable casserole to vegetable pizza and grilled vegetables, you'll wonder why kids ever avoided a vegetable in the first place.

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Vegetable Chop or Bhejetebil Chop

M y Mother having grown up in the mofussils, where everything from rosogolla to chingri'r chop(shrimp cutlet) was made at home, had an uncanny fear of Kolkata street food. Actually any street food.

All through the 80's, she stymied my attempts at street food with a vengeance that matched a NRI mother who washes her hands with Bisleri and rubs Purell before a meal at Flury's. She thought anything cooked and served along the streets could bring nothing but cholera, jaundice and disaster. My school days were thus spent, longingly watching the alu-tikki and chole chaatwala serving myriad of school girls in badly washed steel plates. All I was allowed to buy, once a month, was a packet of spiced up potato chips in a transparent plastic packet or a bar of Golden ice cream from the yellow ice cream cart.

It was her good fortune that we did not live in Kolkata or its suburbs where phuchka and telebhaja(fried stuff) by the road side was easier to find than a S23( a bus) in service. On our annual visits to my Dida's home in Kolkata, my Ma would ease a little and allow an alur chop here and a phuchka there. Those brief sojourns were so rare that the taste of those treats ached my memory until we came back to visit Dida next year.

My Ma however compensated for this behavior of hers by cooking a lot of those things which we were denied outside at home. She would make shingara, dim er devil, khasta kochuri and bhejetebil chopall through winter.

Once the Northern winds started blowing and it was time to take out the napthalene scented hand-knit sweaters and Kashmiri shawls the deep red beet, flame orange carrots and green peas flooded the vegetable market.Those were the days my Mother made vegetable chop, lots of it. With the freshest and sweetest of beet and carrots, those chops would be delicious. If I am allowed to be totally honest, I will say that I still missed the chops fried in stale oil, dusted with grime and carrying the germs of cholera but my Mother's vegetable chops were the best you can do in a clinically hygienic condition.

Now while I had the vegetable chop down to the last peanut theoretically, I have always made it when my Ma is visiting us. Only that means she cooks the beet, the carrots, the potatoes, makes the stuffing, fries the chop while I eat them. My Ma thinks they are good for the kids, a good way to make them eat veggies she will say and so makes them quiet frequently while she is here. Once she had boarded her flight, I just make a stew with the same vegetables.

Last week however I made vegetable chops just by myself. I did not even think "kids", I only thought about myself and okay a little about the husband and how it will be nice to have some vegetable chops for breakfast for a change.

It is pretty easy and though involves some frying in gallons of oil is not too bad for you. You are eating vegetables you see. Yeah, keep chanting that. With some planning you can cook the vegetables beforehand and make the croquettes and refrigerate them for 4-5 days. That way you can fry up some as needed and enjoy them with a cup of chai.

Cumin Seeds -- 1/2 tsp
Fennel seeds -- 1/2 tsp
Corriander seeds -- 1/2 tsp
Clove -- 6
Green Elaichi -- 3
Cinnamon -- 1/2" stick
Peppercorn -- 12
Red chili -- 2-3
Bay leaf -- tiny

Roast the above on stove pop, cool and then grind to a fine powder. Do not char. Note : If you are feeling extremely lazy pop in toaster oven instead of stove top roasting. You can store this powder in a air-tight jar for months.You can use it to sprinkle on chutneys and make more chops.

Now we will chop the following vegetables in chunks
2 medium beet ,
2 carrot (if carrot is the thin kind use 4 else 2 should be fine),
2 large potato

Cook the above vegetables till they are mash-able. I usually cook them in the pressure cooker. Note: Sometimes I grate the beet instead of boiling it and then cook it while making the stuffing.

Once cooked, drain water and mash the vegetables. It is okay if the texture is little grainy and not totally smooth
Note : My Mother used to grate the beet and have her veggies a bit coarsely mashed, there shouldn't be any bite-able veggies but they can be a notch lower smooth.

Now heat a little oil in a Kadhai/Frying Pan

Roast 1/4 cup of halved peanuts, remove and keep aside

In the same oil add
2 tbsp of minced or grated ginger
3-4 green chilli chopped in rounds

Next add
the mashed vegetables,
3 tsp of Bhaja masla,
1/4-1/2 tsp of red Chili Powder,
salt to taste
sugar if needed

Saute the mashed veggies, mixing with the masala till the excess water dries up and the veggies come together, leaving the sides. Add 1 tbsp of finely chopped coriander leaves/dhone pata if you wish.Also add the roasted peanuts. Check to see the spices are right.
Note : If needed add 1-2 tbsp of bread crumbs or maida for binding.

If you have grated your beet instead of boiling it, add the grated beet to the pan before adding the mashed carrots and potatoes. Once the beet is cooked, add the mashed carrots+ potatoes and spices and follow the previous step.

When this mixture cools, grease your palms and fashion croquettes out of them. Add a golden raisin to each.
The usual shape is oblong or oval but I have made small slightly flattened balls.

Make a batter of 1/3 cup of chickpea flour/besan + 4-5 tbsp of water. The batter should be thin, thinner than the pakori batter.

Dip the croquette/chop in above Besan mix, roll in seasoned breadcrumbs. Refrigerate the croquettes/chops for an hour. You could refrigerate these for about 4-5 days in a closed container. Only don't forget about them and go on a vacation. They need to be used sooner than later.

I prefer this breading more than the former. I dredged the balls in all-purpose flour, dipped them in egg wash(2 eggs beaten with a tsp of water) and rolled them in bread crumbs. I then refrigerated them for a few hours/overnight before frying

In a Kadhai heat enough oil for frying. Once the oil is hot, check if it is right temperature by putting a tiny piece of bread in it.

Roll the croquettes lightly again in seasoned breadcrumbs and fry in hot oil till golden brown. Remove with slotted spoon and keep aside in a plate lined with paper towels to drain excess oil.
Note : If you had added besan as a binder you might get a scent of besan in the chop. In that case fry a little more at medium heat till it is cooked through.

Sprinkle some chat masala or beet noon and serve with some ketchup and a salad of onion, cucumber.


All the best cookbooks to buy now

Whether you're after fuss-free meals that can be on the table in no time at all, or a cookbook interwoven with the author's personal anecdotes, here are all the books you need on your shelves in 2021.

This list covers many different cuisines, from Indian to Japanese to Israeli, and features recipes that suit everyone from beginners to confident cooks.

There are some recognisable faces in the mix, from Nigel Slater to Mary Berry, as well as some up-and-coming chefs for you to get to know.

Whatever you're looking to make in the kitchen, follow our list of cookbook recommendations for some inspiration.

Ching-He Huang MBE draws inspiration from across Asia to create simple, healthy home cooking that everyone can enjoy.

In this new collection of over 200 recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things simple and celebrate vegetables.

Beginning with a thorough look at the science of gluten-free baking, this collection of recipes goes on to share ideas for cake, bread, pies, brownies, cookies and more.

The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars - this book contains recipes for 70 of the best dishes that have ever appeared on the menu.

Our newest GH cookbook features over 400 recipes covering everything from vegan eating to budget-friendly dishes and features stunning food photography, too.

Nigella is back with another cookbook to delight our tastebuds. Her indulgent recipes are interwoven with essays about food, making it a lovely read.

The Hairy Bikers are back with over 100 meat-free dishes to show even the most dedicated meat eaters that vegetarian and vegan food is totally delicious.

Bake Off alum Kim-Joy shows us all how to create fabulous festive bakes with artistic flair, following the success of her debut book, Baking with Kim-Joy.

Packed with fragrant and flavourful Afghan recipes, this book by Durkhanai Ayubi is also a love letter to family cooking.

Got a sweet tooth? If so, this guide to baking with confidence will be right up your street.

Bake Off star Nadiya brings us her guide to the most showstopping desserts, perfect for serving up for family and friends.

"If you love Indian flavours but are put off by the sometimes daunting list of ingredients this is the cookbook for you! The book features a useful list of essential store cupboard ingredients for Indian cuisine as well as suggestions on how you can save time yet not compromise on the flavour, such as garlic-ginger paste. By including light, fresh and healthy recipes, Monisha allows you to enjoy your favourite Indian flavours completely guilt free. Her inclusion of a well-considered vegan section also caters for those looking to reduce their meat intake without lacking flavour."

GH Cookery Assistant Georgie D'Arcy

"Whether you know your loaf or are just starting out, Super Sourdough is the ultimate guide to turning flour, water and salt into something really special. Like James&rsquo other books, it delves into the science behind bread, helping you understand why hydration, flour type, kneading, scoring and shaping are key to getting that professional looking crust and crumb structure."

GH Cookery Director, Meike Beck

In Coconut & Sambal Australian-born chef Lara Lee takes us on a 80 recipe-strong journey to trace her family's Indonesian roots, and in the kitchens of her grandmother, extended family and welcoming strangers alike, she discovers the secrets to real Indonesian cookery.

In Japanese in 7 (the latest addition to the in 7 series), Kimiko Barber uses just 7 ingredients or fewer to make deliciously fragrant dishes that you can effortlessly pull together any night of the week.

Learn how to make the Tel Aviv's cult dishes yourself at home as author Limi Robinson reveals the recipes for Fasulya, Sami's Bourekas and Snow Ice Cream. She talks us through her personal favourites and her fresh twists on classic Jewish cuisine.

"All of the recipes in this beautifully photographed book can be made in 30 minutes or less &ndash the same time as waiting for a ready meal from the oven or the ring of the doorbell with a delivery! From vegan recipes to fabulous desserts and from cooking for one to speedy entertaining, this book includes ideas for everyone and every busy day. And, as it&rsquos GH, you can rest assured every recipe has been Triple-Tested in our own kitchens to ensure it works every time."

Editor-in-Chief of GH, Gaby Huddart

Learn how to make classic, rustic Italian dishes from those who know best - the Italians.

Born in Kenya to Indian parents and raised in London, Ravinder's cooking is a melting pot of cultures and traditions. Enjoy her playful recipes and her stories that serve in illustrating the importance of food in our lives.

Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes.

At long last, popular restaurant Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.

Greenfeast has over 110 warming and sustaining recipes featuring rice, soups and crumbles, with puddings like ginger cake, cardamom and maple syrup. These spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking.

Fans of simple, hearty cooking will love this book. Most of the recipes are cooked in one dish some are ideas for simple accompaniments that can be cooked on another shelf at the same time.

Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. Featuring over 80 recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food.

Drawing from her 'New Vegan' Guardian column, Meera Sodha's stunning new collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu.

Pinch of Nom has become the UK's fastest-selling non-fiction book, selling 210,506 in its first three days of sale, according to the BBC. Kay and Catherine's blog (of the same name) has helped people 'cook well and lose weight' and now their cookbook promises to do the same. Trying to prove that dieting should never be a barrier to good food, Pinch of Nom makes everything from 'fakeaways' to hearty, family pies.

This book showcases the power of food, proving cooking is good for the mind, body and soul. Ella's first book is described as 'a cookbook to make you fall in love with the world again.'


  • 1 can 15.5 ounce low-sodium black beans (drained and rinsed with cold water)
  • 1 large egg
  • 1/2 cup cooked brown rice
  • 2 scallions (green and white minced about 1/4 cup)
  • 2 tablespoons Chopped fresh cilantro (or basil leaves or a combination)
  • 1 clove garlic (peeled and minced)
  • 1/4 teaspoon dried oregano or basil
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 whole-wheat buns
  1. Add beans to a bowl and mash with a fork until chunky. Add the egg and mix well.
  2. Add precooked rice, scallions, garlic and oregano, salt and pepper and mix until well combined.
  3. Divide the mixture into 4 portions and form each portion into a patty about ¾ to 1 inch thick.
  4. Place a large skillet on the stove on high heat. When the skillet is hot, add oil. Add burgers and cook 4 to 5 minutes per side until browned on both sides and heated throughout. Place on a whole wheat bun.

Three-Cup Vegetables

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

This vegan dish is inspired by three-cup chicken, a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan’s invasion. The night before Wen’s death, a guard is said to have made him the surprisingly pungent chicken dish with the prison’s limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.


Watch the video: πιλάφι με λαχανικά και κουρκουμά!!! (December 2021).