by
Fletcher, Janet Kessel.
Call Number
ARC 641.65 FLE
Publication Date
1992
Format:
Books
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46124.4727
by
Nadel, Jessica, author.
Call Number
641.5636 NAD
Publication Date
2014
Summary
From cinnamon zucchini waffles and chocolate superfood smoothies to crispy kale chips and even spinach brownies, discover more than 100 recipes that use green vegetables in ways you never would have imagined. Each of these irresistible vegan dishes has been lovingly created by dedicated blogger and baker Jessica Nadel to demonstrate the incredible versatility of kale, zucchini, broccoli, spinach, chard, cabbage and lots of other green vegetables. Many of the recipes are gluten-free and each one comes with a nutritional information box so you can keep track of exactly what you're eating. Green vegetables are essential in a balanced diet and the more you eat, the better you'll feel. Greens are brimming with lovely healthy things like vitamins, antioxidants, and minerals that help our bodies to naturally detox. They have even been shown to decrease the risk of obesity, diabetes and other health issues. Whether you want to sneak some extra greens into your kids' diets with chocolate avocado popsicles or start your day with a tropical green smoothie or delicious spinach pancakes, this book has you covered.
Format:
Books
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46124.3945
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by
Martini, Karen, author.
Call Number
641.65 MAR
Publication Date
2016
Summary
Vibrant, fresh produce takes centre stage in this collection of original, nourishing and downright delicious salads and vegetable dishes from Karen Martini.
Format:
Books
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0.1387
by
Fearnley-Whittingstall, Hugh.
Call Number
641.65 FEA
Publication Date
2011
Summary
Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book.
Format:
Books
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0.1091
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
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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
by
Steyn, Zita
Call Number
641.654 STE
Publication Date
2016
Summary
We know we should eat more greens, but we so easily get stuck in a rut and just steam some broccoli or green beans, time and time again. The recipes in this beautiful book demonstrate how to incorporate leafy greens, green vegetablesand herbs in new and exciting ways and in any meal. Soups, sauces, dips, sides, mains, salads, juices and bakes - there are so many ways with greens, whether they're the star of your meal, or concealed in a dish to make them kid-friendly! Forget boring healthy eating, the key to eating well is to have the inspirationto make interesting and varied dishes that pack a nutritional punch while stillbeing delicious. Try Butternut Squash Lasagne with Spring Greens, Lamb, Mintand Coriander Burgers, or Avocado and Lime Curd Tartlets. Good Better Green has all this, as well as an at-a-glance guide to cooking all sorts of greens to accompanya meal.
Format:
Books
Relevance:
0.0737
by
Jaffari, Omid
Call Number
641.5636 JAF
Publication Date
2015
Summary
Here are 150 gluten-free and dairy-free vegan recipes that let you into the secret of creating gourmet raw cuisine for every day. Eating organic, nutritionally dense, uncooked plant foods can really improve your health and well-being because the less food is processed, the less stress it puts on the digestive system...The three sections in this book -- Raw Materials, Staples and Recipes -- take you on a journey through creating delicious raw vegan cuisine from scratch: from using a dehydrator and stocking your pantry with the best ingredients, to making raw vegan staples for your fridge and freezer, to combining these staples to make delicious breakfasts, soups, salads, pastas, risottos, tarts, desserts and chocolates...The result is clean, delicious, nourishing food that is full of goodness for body and soul...
Format:
Books
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0.0737
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
by
Alexander, Stephanie, 1940-, author.
Call Number
641.65 23
Publication Date
2023
Summary
'The world of food is endlessly intriguing. After more than 60 years of cooking and sharing meals, I am still in love with it.' For the last 20 years, Stephanie Alexander, Australia's most respected and authoritative cook and food writer, has been encouraging our children to develop a deep love of good food. Through the Kitchen Garden Foundation, she has helped more than 1000 Australian schools and many thousands of families learn the simple but profound pleasures of the garden, the kitchen and the table. In Fresh, she shares over 120 recipes, most of them vegetable based. These are the recipes that primary-aged children have cooked with flair and shared with enjoyment, upending the notion that kids don't like veggies and creating a generation of passionate and accomplished home cooks. The recipes inspire cooks of all ages and backgrounds to use vegetables and herbs as the star ingredient. They are quick to prepare, make use of accessible and inexpensive ingredients and, most importantly, taste delicious.
Format:
Books
Relevance:
0.0707
by
Zaslavsky, Alice, author.
Call Number
641.65 ZAS
Publication Date
2020
Summary
The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?
Format:
Electronic Resources
Relevance:
0.0707
by
Oliver, Jamie, 1975-, author.
Call Number
641.5636 OLI
Publication Date
2019
Summary
Jamie Oliver is back with brilliantly easy, flavour-packed, and accessible veg recipes. From simple suppers and family favourites to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple. Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes. Sharing simple tips and tricks that will excite the taste buds, this book will also give people the confidence to up their veg intake and widen their recipe repertoire, safe in the knowledge that it'll taste absolutely delicious. A book for everyone, this is the perfect moment for Jamie to inspire every kind of cook with his super-tasty, brilliantly simple, but inventive veg dishes. 'It's all about celebrating really good, tasty food that just happens to be meat-free' Jamie Oliver.
Format:
Books
Relevance:
0.0707
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