by
Truong, Thanh, author.
Call Number
641.6 TRU
Publication Date
2023
Summary
Meet Thanh Truong, aka 'The Fruit Nerd', Australia's top fruiterer with a mission to revolutionise how we see and enjoy fresh produce! Thanh's passion and wealth of knowledge make him the perfect teacher, as he shares life-changing tips and delicious recipes to help enhance your eating experiences. Need help picking the perfect avocado? Follow Thanh's foolproof method for choosing well every time. Want to know how to select and tackle a satisfying pomegranate? Thanh has a tip that even most chefs don't know! Featuring 50 recipes inspired by Thanh's family, travels and food-loving friends, such Matt Preston and Nat Paull from Beatrix Bakes, this book will help you choose and prepare the perfect ingredients to take your tastebuds on an unforgettable journey.
Format:
Regular print
Relevance:
0.0772
by
Ahern, Pam, compiler.
Call Number
641.5636 AHE
Publication Date
2017
Summary
If we could eat healthy, nutritious and delicious food without harming others, why wouldn't we? More and more people are waking up to a better way of living, one that is kinder to animals and more in sync with the planet, gentler on the mind and better for our health. Here, 50 generous chefs from around Australia share their secret recipes for cruelty-free cooking, from breakfast bowls and pancakes to vegan `comfort food', mains and decadent desserts. Featuring Matcha Mylkbar, Vegie Bar, Smith & Daughters, Transformer, Soul Burger, Elixiba, Pana Chocolate, The Raw Kitchen and many more. All royalties from the sale of Cooking with Kindness go to Edgar's Mission, a not-for-profit sanctuary that provides a safe haven for over 450 rescued farmed animals.
Format:
Regular print
Relevance:
0.0772
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by
Gauthier, Alexis, 1973-, author
Call Number
641.65 GAU
Publication Date
2013
Summary
When Alexis Gauthier started his cooking apprenticeship, he was told that he should know by heart every single classic dish that made up French gastronomy, so he learnt it and without realising he became just another recipe follower. Then in 1993 he entered the three star Michelin starred kitchen of Alain Ducasse, and for the next two years he slowly rediscovered the fundamentals of cooking by trusting his instincts and intuition rather than following a written recipe. Soon he had completely embraced the idea that cooking was all about the original ingredients, something Escoffier had forgotten to mention. Touching and feeling the ingredients was vital to understand how, once cooked, they were going to be transformed into something soft and delicious. In Vegetronic, Gauthier shows how to make vegetables the centre of the dish. This is not a vegetarian book. It is a book about how to create fabulous dishes with fabulous vegetables even if this means cooking them in meat or chicken stock.
Format:
Regular print
Relevance:
0.0737
Call Number
641.5636 MOD
Publication Date
2019
Summary
All the benefits of a plant-based diet, without the stress. Enjoy nutritious, flexible meals with vegan, vegetarian and meat-eater variations, all in one place. With a foreword by flexitarian pioneer, Tobie Puttock, this beautiful recipe book features more than 100 flexible recipes, each with the option to add meat or a vegan variation. It's perfect for tricky dinner parties or flexible family dinners catering to a range of dietary requirements, all in one place. With expert advice from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you can make the switch to flexitarianism while maintaining a balanced diet. Even the slightest reduction in your meat and dairy intake will have a positive effect on your health, the environment and your bank balance, so now is the perfect time to adopt this easy, semi-vegetarian lifestyle and a varied, nutrient-packed diet. Bring plants front and centre, and start creating delicious - and flexible - meals with Modern Australian Flexitarian.
Format:
Regular print
Relevance:
0.0635
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