Vegetarian recipes

Cookbook Review: Dinner’s in the Oven

The concept is simple. Fresh ingredients, a few minutes prep, pop the pan in the oven, and dinner is ready. (more…)

Cookbook Review: Simply Citrus

Citrus fruits add beauty and bite to food and drink from the depths of winter through the height of summer.

This sunny, beautifully photographed book contains 60 recipes using a variety of fresh citrus fruits, including lemons, pomelos, oranges, limes, mandarins, kumquats, grapefruit, and citrus products such as yuzu juice, orange blossom honey, and preserved lemons in a variety of appetizers, soups, salads, main dishes, desserts, and drinks.

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Cookbook Review: Platters and Boards

Platers and Boards is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation.

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Cookbook Review: Lagom

Lagom: [n.] not too much, not too little; just enough.

This debut cookbook by Swedish food stylist and writer Steffi Knowles-Dellner offers genuine insight into how Swedes eat and cook—with recipes that fit around the seasons, occasions, times of day, and appetite. Eating and cooking in tune with “lagom” means embracing food that is good for body and soul, unfussy, delicious and sustaining, and all in harmony.

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Cookbook Review: Catalonia

Located in the northeast of Spain, Catalonia borders Frances’s Pyrenees mountains and has a heritage and scenery like no other. In Catalonia, José Pizarro travels from the impressive Gaudi architecture in buzzy Barcelona, to the Roman and Greek ruins in Girona and secluded beaches in Costa Brava to create some of the best-loved dishes.

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Cookbook Review: New Feasts

The Middle Eastern diet (with some regional differences) is largely vegetarian: it relies heavily on vegetables and fruit, herbs and spices and complex carbohydrates, such as pulses and grains. There is some dairy and plenty of olive oil. A limited mount of meat, poultry and fish are eaten, but they are rarely added extras to the daily diet.

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Cookbook Review: Wanderlust Find Your True Fork

There is no diet or approach to food that is right for everyone. The premise of this book is to create a guide for healthy and mindful food choices that can help you feel your best—to find your true fork! These approaches to food are expressed through the stories of exceptional chefs who have navigated their own personal journeys and have chosen a life dedicated to food and its incredible power to nourish us from inside out.

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Cookbook Review: Portland Cooks

Nobody saw it coming, the national preoccupation with Portland’s food scene. What was newsworthy elsewhere was simply the way of life. Portland, it turns out, was on the cutting edge without ever trying to be, and now the city is synonymous with DIY scrappiness, rule-breaking creativity, and a die-hard collaborative spirit.

Portland Cooks presents 80 recipes from 40 of the city’s most popular restaurants and bars. Through their recipes, these chefs and bartenders offer a glimpse of what goes into your favourite dishes and drinks. And together, their stories paint a portrait of what makes life in Portland so delicious.

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Cookbook​ Review: Posh Kebabs

From the original Turkish doner to Indonesian satay, everyone loves a kebab. Featuring over 70 simple recipes for everything from brochette to shashlik to souvlaki, Posh Kebabs takes you on a global tour of flavours and ingredients. (more…)

Cookbook Review: Little Book of Jewish Appetizers

First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more. Don’t expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters. Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd. (more…)