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The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results -- with Photographs of Every Step
by Jeffrey EisnerThe easiest-to-follow Instant Pot cookbook ever: 100 delicious recipes with more than 750 photographs guiding you every step of the wayJeffrey Eisner's popular Pressure Luck Cooking website and YouTube channel have shown millions of home cooks how to make magic in their Instant Pots. Now Eisner takes the patient, fun, step-by-step approach that made him an online phenomenon and delivers a cookbook of 100 essential dishes that will demystify pressure cooking for Instant Pot users of all abilities--and put an astounding dinner on the table in a flash.Every flavor-filled recipe in this book is illustrated with clear photographs showing exactly what to do in each step. There are no surprises: no hard-to-find ingredients, no fussy extra techniques, and nothing even the most reluctant cooks can't master in moments. What you see is truly what you get, in delicious and simple dishes such as:Mac & CheeseQuick Quinoa Salad French Onion ChickenEisner's popular Best-Ever Pot RoastRatatouille StewAnd even desserts such as Bananas Foster and Crème Brulée.
The Stocked Kitchen: One Grocery List ... Endless Recipes
by Sarah Kallio Stacey KrastinsWe've all had that moment during the day when we ask with a pit in our stomach, "What am I going to make for dinner?" We stand in our kitchens having a conversation with ourselves (hopefully silently), "I don't have anything to make.... What I planned doesn't sound good.... I don't have any time to cook let alone get to the store." Families across the country are continually searching for a way to make the process easier. Many get discouraged into pre-packaged complacency, which doesn't satisfy any real cravings. Bookstores contain myriad cookbooks toting catch phrases like "Quick and Simple" or "Cheap and Easy." The recipes may be quick, but they often require readers to purchase random ingredients they'll never use again. As a result, home cooks find themselves burdened with cluttered pantries, refrigerators, and cupboards filled with hundreds of dollars of cookbooks and specialty items like "red pepper paste" and are still left without an easy to use, versatile, and effective system for getting dinner on the table. That's where Sarah Kallio, Stacey Krastins, and The Stocked Kitchen comes in!The Stocked Kitchen is the first complete meal creation system with only one standard list of groceries. If your kitchen is "Stocked" with these ingredients you will always have what you need to create any of the 300 delicious recipes found in this book. These recipes have been used for all of the authors' own dining needs, including meals for drop-in guests, special occasions, and every-night family dinners. The Stocked Kitchen encompasses all parts of the meal creation process from shopping, to storing, to cooking, to serving. The results are delicious, "guest worthy" meals made from real, basic ingredients. Sarah and Stacey have proven The Stocked Kitchen system works. It has reduced their grocery bills, stress levels, trips to the market, and food waste. Create more delicious meals while removing the handcuffs of pre-planning. One grocery list, endless recipes!
The Stop
by Andrea Curtis Nick SaulIt began as a food bank. It turned into a movement. In 1998, when Nick Saul became executive director of The Stop, the little urban food bank was like thousands of other cramped, dreary, makeshift spaces, a last-hope refuge where desperate people could stave off hunger for one more day with a hamper full of canned salt, sugar and fat. The produce was wilted and the packaged foods were food-industry castoffs--mislabelled products and misguided experiments that no one wanted to buy. For users of the food bank, knowing that this was their best bet for a meal was a humiliating experience. Since that time, The Stop has undergone a radical reinvention. Participation has overcome embarrassment, and the isolation of poverty has been replaced with a vibrant community that uses food to build hope and skills, and to reach out to those who need a meal, a hand and a voice. It is now a thriving, internationally respected Community Food Centre with gardens, kitchens, a greenhouse, farmers' markets and a mission to revolutionize our food system. Celebrities and benefactors have embraced the vision because they have never seen anything like The Stop. Best of all, fourteen years after his journey started, Nick Saul is introducing this neighbourhood success story to the world. In telling the remarkable story of The Stop's transformation, Saul and Curtis argue that we need a new politics of food, one in which everyone has a dignified, healthy place at the table. By turns funny, sad and raw, The Stop is a timely story about overcoming obstacles, challenging sacred cows and creating lasting change.
The Story of Chocolate (DK Readers, Level 3: Reading Alone)
by C. J. PolinThe book discusses the history of chocolate, how it is grown and processed, and how chocolate is consumed.
The Story of Eva & Friends (Eva the Owlet Storybook)
by Cee LeeMeet Eva Wingdale and all her owl friends from Treetopington in this storybook based on the hit animated show Eva the Owlet, now streaming on Apple TV+!Eva is so excited to enter the Treetop Treats contest with her best friend, Lucy. If they bake the tastiest treat in all of Treetopington, they'll win a golden apron! The apron is the perfect gift for their teacher, Ms. Featherbottom. But when perfect Sue announces she's going to enter the contest, too, Eva worries her treat will never win first place. Can Eva and Lucy come up with the winning recipe?This adorable storybook introduces readers to Eva and all the other characters in Treetopington from the Apple TV+ show, inspired by Rebecca Elliott's New York Times bestselling series, Owl Diaries!
The Story of Food: An Illustrated History of Everything We Eat (DK A History of)
by DKFrom the fish that started a war to the pope poisoned with chocolate, discover the fascinating stories behind the origins, traditions, and uses of our food.Explore the tales, symbolism, and traditions that come wrapped up in the food on our plates – food that not only feeds our bodies but also makes up our culture. The Story of Food is a sumptuously illustrated exploration of our millennia-old relationship with nearly 200 foods.A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. Discover how foods have become a part of our culture, from their origins and how they are eaten to their place in world cuisine today.
The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World
by Sally GraingerThe Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
The Story of Salt
by Mark KurlanskyFrom the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes.Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured - all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth's rock fairly close to the surface. From pre-history until just a century ago - when the mysteries of salt were revealed by modern chemistry and geology - no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world's sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans' insatiable demand.As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.From the Hardcover edition.
The Story of Sushi: An Unlikely Saga of Raw Fish and Rice
by Trevor CorsonEverything you never knew about sushi--its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it. Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.
The Story of Sushi: An Unlikely Saga of Raw Fish and Rice
by Trevor CorsonEverything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it.Trevor Corson takes us behind the scenes at America’s first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.A New York Times Editor’s ChoicePreviously titled The Zen of Fish
The Story of Tea: A Cultural History and Drinking Guide
by Robert J. Heiss Mary Lou HeissWhether it's a delicate green tea or a bracing Assam black, a cup of tea is a complex brew of art and industry, tradition and revolution, East and West. In this sweeping tour through the world of tea, veteran tea traders Mary Lou Heiss and Robert J. Heiss chronicle tea's influence across the globe and provide a complete reference for choosing, drinking, and enjoying this beverage. THE STORY OF TEA begins with a journey along the tea trail, from the lush forests of China, where tea cultivation first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond. Offering an insider's view of all aspects of tea trade, the Heisses examine Camellia sinensis, the tea bush, and show how subtle differences in territory and production contribute to the diversity of color, flavor, and quality in brewed tea. They profile more than thirty essential tea varietals, provide an in depth guide to tasting and brewing, and survey the customs and crafts associated with tea. Sharing the latest research, they discuss tea's health benefits and developments in organic production and fair trade practices. Finally, they present ten sweet and savory recipes, including Savory Chinese Marbled Eggs and Green Tea Pot de Creme, and resources for purchasing fine tea. Vividly illustrated throughout, THE STORY OF TEA is an engrossing tribute to the illustrious, invigorating, and elusive leaf that has sustained and inspired people for more than two thousand years. Test your tea knowledge with facts from The Story of Tea. Reviews: "Sip your way around the world with this expansive look at nature's perfect beverage." -Natural Health. "Everything you'd want to know about one of the world's favorite drinks." -Bon Appetit. "They know how to fill the cup. History, geography, drinking, steeped in facts and photos." -Newsday. "The Heiss's book is at once the best and only one you'll ever need on the subject. It's a well-brewed and tasty pot indeed." -Library Journal, Starred Review. "With their first-hand accounts, meticulous research and passion for the subject, The Story of Tea has all the makings of becoming the definitive source for tea. And it's time-for a tea book of this caliber." -Washingtonpost.com. "Massachusetts-based specialty food purveyors travel the world learning everything they can about tea and then share it all in this encyclopedic but enthusiastic work. Learn about tea varieties, tea customs, cooking with tea (there are 10 recipes) and, most important, how to brew the perfect cup." -Chicago Tribune. "Put this in your cup and sip it: The Story of Tea will take you around the world and back home again, hopefully with a fine cup of tea in your hands." -Kansas City Star. "A comprehensive, lavishly illustrated guide to tea history, lore, cultivation and appreciation." -New York Times. "It's a beautiful gift for your new neighbors whether they just like to wave a tea bag of weak fannings over hot water or if they take the time to brew a cup of loose yellow tea." -Cleveland Plain Dealer. "One of the most complete books on tea available. Best of all, it is fun to read about the most consumed beverage in the world, and one that has a culture and history every bit as rich and varied as its taste." -Tucson Citizen. "An engaging historical and cultural study, this guide is geared toward both novice and consummate consumers intrigued by the world's 2,000-year-old tea habit." -Publishers Weekly. "With the publication of this encyclopedic and generously detailed guide, we now have a reference to consult for the what, where, when, who, how, or why of any tea. Reading THE STORY OF TEA, we get caught up in the mysteries and traditions of tea growing and processing." -Jeffrey Alford and Naomi Duguid, authors of Mangoes and Curry Leaves.
The Strange Story of Ketchup (Fountas & Pinnell Classroom, Guided Reading Grade 4)
by Catrina ThomasNot So Simple Tomato ketchup might seem pretty ordinary. But the story of how this sauce became so popular is anything but simple. NIMAC-sourced textbook
The Street Food Secret: The World's Most Exciting Fast Food in Your Own Kitchen (The Takeaway Secret)
by Kenny McGovernCelebrating classic dishes enjoyed every day by generations of people the world over, as well as more modern fusion food creations, this book is packed full of exiting recipes ideal for sharing with friends and family. Following the success of his previous two books, author Kenny McGovern has ventured abroad and developed his repertoire of global fast food, becoming particularly interested in street food - an interest increasingly shared by the UK's foodies whose own travel experiences in places such as Mumbai, Marrakesh and Malaysia have fuelled a rise in authentic ethnic dishes such as Mediterranean kebabs, tacos and wraps, halloumi, satay and jalapenos.Recipes include: Burgers & Dogs - Juicy Lucy Burger, Dirty Mac Dog, Sloppy Joe, Vada Pav and more.Tacos, Wraps & Bread - Tacos Carnitas, Cheesesteak, NYC Pizza Slice.Fried Stuff - Mac 'n' Cheese Bites, Poutine, Chicken Parmo.Stir Fries & Curries - Pad Kra Pow Gai, Gunpowder Chicken, Pav Bhaji.Rice & Noodles - Pad See Ew, Ants Climbing a Tree, Yakisoba, Wok Fired Noodles.Ribs, Wings & Skewers - Sriracha Buffalo Wings, Moo Ping, Sweet & Spicy Ribs.
The Street Food Secret: The Worlds Most Exciting Fast Food in Your Own Kitchen
by Kenny McgovernCelebrating classic dishes enjoyed every day by generations of people the world over, as well as more modern fusion food creations, this book is packed full of exiting recipes ideal for sharing with friends and family. Following the success of his previous two books, author Kenny McGovern has ventured abroad and developed his repertoire of global fast food, becoming particularly interested in street food - an interest increasingly shared by the UK's foodies whose own travel experiences in places such as Mumbai, Marrakesh and Malaysia have fuelled a rise in authentic ethnic dishes such as Mediterranean kebabs, tacos and wraps, halloumi, satay and jalapenos.
The Stress Effect
by Richard Weinstein"The Stress Effect" helps readers understand the connection between their chronic stress and illness and provides effective programs for correcting imbalances caused by stress and inflammation. Long-term stress can lead to numerous health problems, including intestinal inflammation, which only exacerbates the situation. Additionally, seemingly harmless painkillers - nonsteroidal anti-inflammatory drugs (NSAIDs), which initially counter inflammation, can actually over the long-term destroy the intestinal tract's mucous lining, promoting intestinal inflammation and leading to ill health. "The Stress Effect" provides suggestions for managing psychological stress, a common-sense diet that promotes balance, recommendations for natural supplements that can relieve pain without promoting intestinal inflammation, and a resource guide that directs the reader to doctors who are familiar with the range of therapies recommended.USA
The Stress Free Diabetes Kitchen
by Barbara Seelig-BrownAuthor Barbara Seelig-Brown has spent the last decade creating and expanding the Stress Free Cooking® brand. Now she wants to bring this quick, easy, hassle-free method of cooking to people with diabetes. Just as she does with her general audience, Barbara aims to reshape the perception that cooking is time-consuming, boring, and unpleasant. She asks, "Which is more relaxing, standing in a take-out line waiting for bland food or standing over a warm stove in your slippers, sipping on a glass of wine?"In this new book, Barbara takes the ingredients that have made her television shows and cooking classes so popular and reshapes them for those with diabetes. In addition to 150 diabetes-friendly recipes, The Stress Free Diabetes Kitchen includes pantry-stocking tips, suggestions for finding fresh ingredients, menu suggestions, and dozens of strategies for keeping the cooking process stress free.The book also features eight pages of full-color custom photography featuring recipes from the book.
The Stress Paradox: Why You Need Stress to Live Longer, Healthier, and Happier
by Sharon Horesh BergquistA paradigm-shifting approach to wellness that reveals how the right levels of stress are actually good for you and how stress can help you unlock the body’s natural ability to stave off aging, prevent disease, and improve metabolic health.What if we’ve gotten stress wrong?There’s a breakthrough happening in the study of wellness and longevity. We know that excessive stress can be toxic, but emerging new research reveals that too little stress is just as bad for you as too much.Dr. Sharon Bergquist, a pioneering physician and leading stress researcher, is at the forefront of this movement. In The Stress Paradox, she explains that our bodies are designed to heal and repair themselves, but we need the right amount and type of stress to rejuvenate at a cellular level.Many modern comforts have inadvertently increased our risk of mental and physical illness by causing us to underutilize our inherited response to challenges. Our need for stress is so deeply embedded in our genes that you can’t achieve good health without it! Dr. Bergquist reveals how to optimize five key stressors to maximize mental, emotional, and physical resilience and reap a host of health benefits, from staving off dementia to increasing the years of your life. These simple lifestyle changes can keep your mind sharp, improve your mood, increase energy and metabolism, support a healthy gut, maintain a healthy weight, and decrease your risk of serious diseases like cancer, heart disease, type 2 diabetes, and Alzheimer’s.Eating more plant “toxins” in foods like vegetables, dark chocolate, and spicesExercising with intermittent bursts of intense movementEngaging in heat and cold therapy to awaken your body’s ancient healing pathwaysFasting most effectively for your circadian biologyChallenging yourself mentally and emotionally while managing unhealthy stress levels Rooted in cutting-edge science and complete with customizable protocols, workouts, and recipe templates, The Stress Paradox is an accessible life-changing roadmap to dramatically increase health, happiness, and longevity.
The Stress-Eating Cure: Lose Weight with the No-Willpower Solution to Stress-Hunger and Cravings
by Dr Rachael F. Heller Richard H. HellerDrs. Rachael and Richard Heller turned the diet world upside down with the spectacular success of the Carbohydrate Addict's books. The Stress-Eating Cure marshalls 10 years of cutting-edge research to reveal that carb addiction was just the tip of the iceberg. The Hellers offer a struggle-free solution to stress eating, for life. You will:• discover that stress eating is a not a matter of willpower, it's a matter of biology• experience the power of a big balanced breakfast to restore stress hormones to ideal levels• enjoy the foods you love every day without counting, measuring, or limiting portions• break free of cravings and hunger in 3 days• lose weight without stalling at weight-loss plateausThe Step-By-Step Plan and the Quick-Start Plan make it easy to get hormones back in balance. More than 50 satisfying comfort food and balancing food recipes get you started on your way to struggle-free weight loss for life.
The Structure House Weight Loss Plan
by Gerard J. MusanteREDEFINE YOUR RELATIONSHIP WITH FOOD -- AND REACH YOUR IDEAL WEIGHT! Obesity expert Dr. Gerard Musante and his residential weight loss center, Structure House, have helped more than thirty thousand people lose weight. A stay at Structure House costs thousands of dollars. Now Dr. Musante's innovative ideas and effective treatment methods are yours for the price of this book. IT'S NOT FOOD THAT MAKES YOU FAT -- IT'S YOUR EATING BEHAVIOR. During his thirty years of practice, Dr. Musante has shown that it is your relationship with food that determines your ability to reach your ideal weight. His system targets behaviors resulting from habit, boredom, or stress that lead to unstructured eating -- eating for nonnutritional reasons -- and presents concrete methods for designing new, structured eating patterns. You'll learn to isolate your unhealthy eating, recognize and neutralize the food triggers that cause your unstructured eating, and stop using food to satisfy needs other than hunger. Dr. Musante's method gets to the root of these behaviors by completely reconstructing your daily experience with food and therefore the choices you make about what to eat. The Structure House Weight Loss Plan presents Dr. Musante's Structured Eating system. You will learn to eat nutritious food in appropriate portions three times a day -- the food that you need to meet your nutritional requirements and to reach and maintain the level of weight you desire. The Structured Eating program is presented in three sections. The first section, "Get Structured," guides you through making the changes that will increase success, including understanding your eating behaviors that emerge from habit, boredom, and stress; learning how the organization of your refrigerator and cabinets can lead to weight loss or weight gain; and analyzing the attitudes toward food of the people who surround you at work and at home. In the second section, "Be Structured," you learn about food choices; meal planning, including grocery shopping and food preparation; and identifying the right kinds of exercise that will enhance your success. In the final section, "Stay Structured," Dr. Musante shares all the secrets of lifestyle change that will help you take and, more important, keep the weight off. The strategies are both large and small, simple and profound, immediate and long lasting. Using the Structure House approach, you'll be in control of food -- not controlled by it. You'll gain power by taking responsibility -- and then you can take credit for your successes.
The Stubborn Fat Fix: Eat Right to Lose Weight and Cure Metabolic Burnout without Hunger or Exercise
by Keith Berkowitz Valerie BerkowitzNamed a Best Book 2010 in the Health: Diet/Weight Loss Category Do you feel tired all the time? Do you feel hungry between meals, even if you've just eaten? Do you crave candy, soda, or coffee, especially in the mid-afternoon? If you answered yes to any of these questions, you may have a metabolic disadvantage. Most diet plans fail because they don't address the underlying metabolic conditions that contribute to increased hunger and weight gain. In fact, they often worsen the problem by cutting calories and prompting food cravings. This further stresses your metabolism and leaves you hungrier—and heavier—than ever. The Stubborn Fat Fix remedies this by identifying and treating metabolic imbalances. Based on the results of simple quizzes, you'll choose between two eating plans that prescribe the ideal foods needed to repair your metabolic disorder and turn off faulty hunger signals. On both plans, you'll lose weight by doing something that seems counterintuitive—eat more, move less—in order to heal your metabolism. You can even incorporate "luxury" foods—indulging in ice cream, salty snacks, bread, wine or beer, or even chocolate—to stay on track without feeling deprived. A tailored supplement program, carefully controlled exercise, and stress-reduction techniques complete the metabolic cure. Even better, once your metabolism is in balance, you will not only permanently drop pounds but also improve your cholesterol, blood pressure, blood sugar, and energy levels for overall better health. Hundreds of the Berkowitzes' patients, like those profiled in the book, have successfully lost up to 70 pounds with this plan. With The Stubborn Fat Fix—featuring more than 30 delicious recipes and the exclusive Fiber Ratio tool created by Valerie to help you get the most out of your favorite foods—you, too, can lose that stubborn fat forever.
The Student Cookbook
by Beverly Le BlancOne of the harshest realities of student life is when you suddenly realise no-one is cooking for you anymore! But don't despair. Forget beans on toast every night and frittering money away on take-aways, there are plenty of tasty recipes in The Student Cookbook. No matter how strapped for cash, how hungover or partied out you are, how weary from cramming, there's inspiration galore in this book, including great ideas for all day breakfasts, a selection of one pot meals, a few 'posh-nosh' ideas for entertaining, cocktail recipes and hangover cures.
The Student Cookbook
by HamlynThis is the essential cookbook for students learning to cater from themselves, including over 100 recipes ranging from cheap eats for one, to meals for entertaining mates. All the recipes are easy to follow with clear instructions so that even the most inexperienced of cooks can attempt them with confidence.
The Student Cookbook
by HamlynThis is the essential cookbook for students learning to cater from themselves, including over 100 recipes ranging from cheap eats for one, to meals for entertaining mates. All the recipes are easy to follow with clear instructions so that even the most inexperienced of cooks can attempt them with confidence.
The Student Cookbook: 200 Cheap and Easy Recipes for Food, Drinks and Snacks
by NicotextA hungry student is a bad student. That's why we've put together a cookbook perfect for anyone in school. The rest of the cookbooks out there are written by adults you know, old people like mom and dad, or your teachers. Not this book. It's written by and for students and it contains everything you could possibly wish for in a cookbook. Besides all the obvious stuff, like cheap, tasty, nutritious and easy to make recipes for foods, drinks and snacks, it also contains weird facts about food, food history, movie quotes and general facts of life all with a reference to each recipe! This is the student cookbook of student cookbooks. Great tasting food mixed with pop culture's best!
The Student Vegetarian Cookbook: 150 Quick and Easy Vegetarian Recipes to Suit All Budgets
by Beverly Le BlancThere's more to being a veggie than eating tofu and chickpeas, and there's more to being a student than beans on toast and chips from the kebab van.With 150 recipes from across the world, this inspiring cookbook is crammed with meals even the novice cook will be able to master, from simple curries and pasta dishes to South American stews and Spanish tortillas.More interesting than the usual student fare, and with delicious recipes students will really go for, from quick and easy meals in minutes to cheap but impressive dinner party winners to wow their mates, The Vegetarian Student Cookbook is a recipe for a tasty and healthy student life.