rice pudding

FLAVOUR PULVER: Aus FlavTastic wird FlavAttack! Gleiche Rezeptur, neuer Name und Design. Das köstliche Aroma für deine Getränke oder Speisen wie z.B. Haferflocken ist vielseitig einsetzbar! VIELFALT: Teste dich durch unsere herrlich süßen Flavour Geschmacksrichtungen. Einige FLAVATTACK Sorten wie unser Chunky Chocolate haben wir für dich mit echten Chocolate-Chips verfeinert! AUTHENTISCH: Wir setzen auf echtes Aroma ohne Palmöl oder Aspartam. Mit nur wenigen Kalorien passt unser Flavor Powder in jede Diätphase! Kombiniere es auch mit Whey Protein für die Extrapower. HOT & COLD: Du möchtest gekühlte Protein Shakes trinken oder deinen warmen Rice Pudding kalorienarm verfeinern? Kein Problem! Tipp: Vermische die Pulver und kreiere deinen Lieblingsgeschmack! QUALITÄT: Made in Germany! Kurze Lieferwege, hochwertige Rohstoffe und funktionierende Formeln machen Body Attack - und unser Geschmackspulver - aus. Treat yourself und lass es dir schmecken!

Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavorful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including: Peanut Hummus Cassava Tabbouleh with Radishes and Herbs Yassa Burger Paprika-Spiced Plantain Chips Sweet Potato and Ginger Loaf Coconut Rice Pudding Lemongrass Lemonade, and so much more! Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods-like cacao, garlic, ginger, and sweet potato-that make these recipes both mouthwatering and packed with vital nutrients. Whether you're a newcomer to African cuisine or looking to make familiar favorites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen.

SHORTLISTED FOR THE GUILD OF FOOD WRITERS AWARD Learn how to tap into the Vietnamese mindset of being resourceful with time and ingredients, maximising on flavour and never wasting a thing. Quick and Easy Vietnamese shares simple yet delicious recipes that can all be whipped up with minimum fuss. From Pork and Prawn Wontons and Battered Spring Onions, to Lemongrass Minced Pork Vermicelli and Dill Fishcakes, as well as sweet treats such as Sweetcorn Rice Pudding and Tofu Pudding with Ginger Syrup, there is a collection of recipes that are perfect for any time of the week. This book encourages you to adapt the recipes to what you have to hand. The recipes offer flexibility as substitutions are given, and some ingredients that aren't crucial to the outcome of dish have a range of weights. By teaching you how to make the most of every ingredient, Quick and Easy Vietnamese will enable you to become the master of your kitchen and create delicious Vietnamese dishes in no time.

Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavorful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including: Peanut Hummus Cassava Tabbouleh with Radishes and Herbs Yassa Burger Paprika-Spiced Plantain Chips Sweet Potato and Ginger Loaf Coconut Rice Pudding Lemongrass Lemonade, and so much more! Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods-like cacao, garlic, ginger, and sweet potato-that make these recipes both mouthwatering and packed with vital nutrients. Whether you're a newcomer to African cuisine or looking to make familiar favorites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen.

VEGAN PROTEIN MIT HOHEM EIWEISSGEHALT – TNT A+ Protein Shake ist ein rein pflanzlicher, veganer Protein–Shake lecker leicht wie ein Whey Protein Pulver mit bis zu 76% Eiweiß und optimiertem Aminosäurenprofil mit BCAAs und 3,5g L–Leucin pro Portion. Perfekt für Fitnesssportler und Bodybuilder zur Unterstützung von Muskelaufbau. Hergestellt in Deutschland. Eiweißgehalt pro Geschmack: Vanilla: 76%, Chocolate: 75%, Apple–Pie: 72%. OPTIMIERTES AMINOSÄUREPROFIL DURCH BCAA – Unser veganes Proteinpulver enthält 3,5g Leucin pro Shake und weitere essentielle Aminosäuren, die eine effektive Unterstützung für Muskelaufbau bieten. Ideal für den Aufbau und Erhalt von Muskelmasse in einer rein pflanzlichen Formel. LEICHT & CREMIG – Leichte Konsistenz und lecker wie ein Whey Protein. Genieße unseren Proteinshake mit seiner leichten Konsistenz, die sich perfekt als Post–Workout Shake eignet. Ein köstlicher, veganer High Protein Fitness Drink für Gym, Fitnessstudio oder zwischendurch. GEPRÜFTE QUALITÄT – Unser Proteinpulver wird in Deutschland nach strengsten Standards hergestellt. Es ist von Natur aus glutenfrei, laktosefrei und 100% vegan. Das TNT A+ Protein ist ein hochwertiges Protein Pulver, das aus veganen Quellen wie Ackerbohneneiweiß, Erbseneiweißisolat und Reiseiweiß hergestellt wird. VERZEHREMPFEHLUNG – 30g A+ Protein Pulver mit 200–300ml kaltem Wasser oder (Pflanzen-) Milch in einem Mixer oder Shaker zubereiten. Ideal für alle, die ein hochwertiges, laktosefreies und veganes Proteinpulver suchen, um ihre tägliche Proteinzufuhr zu steigern. Besonders beliebt mit TNT Rice Pudding.

VEGAN PROTEIN MIT HOHEM EIWEISSGEHALT – TNT A+ Protein Shake ist ein rein pflanzlicher, veganer Protein–Shake mit bis zu 76% Eiweiß und optimiertem Aminosäurenprofil mit BCAAs und 3,5g L–Leucin pro Portion. Cremiger Bananengenuss pur – TNT A+ Protein Banana Flavour überzeugt mit einem natürlichen, vollmundigen Geschmackserlebnis, das an frisch pürierte Bananen erinnert. OPTIMIERTES AMINOSÄUREPROFIL DURCH BCAA – Unser veganes Proteinpulver enthält 3,5g Leucin pro Shake und weitere essentielle Aminosäuren, die eine effektive Unterstützung für Muskelaufbau bieten. Ideal für den Aufbau und Erhalt von Muskelmasse in einer rein pflanzlichen Formel. LEICHT & CREMIG – Leichte Konsistenz und lecker wie ein Whey Protein. Genieße unseren Proteinshake mit seiner leichten Konsistenz, die sich perfekt als Post–Workout Shake eignet. Ein köstlicher, veganer High Protein Fitness Drink für Gym, Fitnessstudio oder zwischendurch. GEPRÜFTE QUALITÄT – Unser Proteinpulver wird in Deutschland nach strengsten Standards hergestellt. Es ist von Natur aus glutenfrei, laktosefrei und 100% vegan. Das TNT A+ Protein ist ein hochwertiges Protein Pulver, das aus veganen Quellen wie Ackerbohneneiweiß, Erbseneiweißisolat und Reiseiweiß hergestellt wird. VERZEHREMPFEHLUNG – 30g A+ Protein Pulver mit 200–300ml kaltem Wasser oder (Pflanzen-) Milch in einem Mixer oder Shaker zubereiten. Ideal für alle, die ein hochwertiges, laktosefreies und veganes Proteinpulver suchen, um ihre tägliche Proteinzufuhr zu steigern. Besonders beliebt mit TNT Rice Pudding.

VEGAN PROTEIN MIT HOHEM EIWEISSGEHALT – TNT A+ Protein Shake ist ein rein pflanzlicher, veganer Protein–Shake lecker leicht wie ein Whey Protein Pulver mit bis zu 76% Eiweiß und optimiertem Aminosäurenprofil mit BCAAs und 3,5g L–Leucin pro Portion. Perfekt für Fitnesssportler und Bodybuilder zur Unterstützung von Muskelaufbau. Hergestellt in Deutschland. Eiweißgehalt pro Geschmack: Vanilla: 76%, Chocolate: 75%, Apple–Pie: 72%. OPTIMIERTES AMINOSÄUREPROFIL DURCH BCAA – Unser veganes Proteinpulver enthält 3,5g Leucin pro Shake und weitere essentielle Aminosäuren, die eine effektive Unterstützung für Muskelaufbau bieten. Ideal für den Aufbau und Erhalt von Muskelmasse in einer rein pflanzlichen Formel. LEICHT & CREMIG – Leichte Konsistenz und lecker wie ein Whey Protein. Genieße unseren Proteinshake mit seiner leichten Konsistenz, die sich perfekt als Post–Workout Shake eignet. Ein köstlicher, veganer High Protein Fitness Drink für Gym, Fitnessstudio oder zwischendurch. GEPRÜFTE QUALITÄT – Unser Proteinpulver wird in Deutschland nach strengsten Standards hergestellt. Es ist von Natur aus glutenfrei, laktosefrei und 100% vegan. Das TNT A+ Protein ist ein hochwertiges Protein Pulver, das aus veganen Quellen wie Ackerbohneneiweiß, Erbseneiweißisolat und Reiseiweiß hergestellt wird. VERZEHREMPFEHLUNG – 30g A+ Protein Pulver mit 200–300ml kaltem Wasser oder (Pflanzen-) Milch in einem Mixer oder Shaker zubereiten. Ideal für alle, die ein hochwertiges, laktosefreies und veganes Proteinpulver suchen, um ihre tägliche Proteinzufuhr zu steigern. Besonders beliebt mit TNT Rice Pudding.

JAMES BEARD AWARD NOMINEE NEW YORK TIMES BESTSELLER A love letter to dessert by the New York Times bestselling author of Dessert Person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Vice, Saveur, Mother Jones "Whether you're into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What's for dessert?"-Claire Saffitz Claire Saffitz returns with 100 recipes for all dessert people-whether you're into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won't need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you're making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they've come to count on from Claire.

JAMES BEARD AWARD NOMINEE NEW YORK TIMES BESTSELLER A love letter to dessert by the New York Times bestselling author of Dessert Person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Vice, Saveur, Mother Jones “Whether you’re into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What’s for dessert?”—Claire Saffitz Claire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire.

"The Native American Cookbook Recipes From Native American Tribes," offers a large collection of recipes from and inspired by Native Americans. More than just a cookbook, it is a trip into history. The book seems like a personal journey for Mullins back his heritage as a Cherokee. This book offers time-proven favorites, inventive new ideas and contemporary twists on Native cuisine. Native American delicacies have shaped American culture as a whole. Today’s society owes much of what it has learned about food and the natural American resources to the early Native Americans. Included in this book are many recipes that cover a wide range of Native American cooking. Some recipes are tradition while others have been redeveloped over the years to include new ways of cooking and include new spices and ingredients. The recipes in this collection have been chosen in a way to stay true to the Native experience. The recipes in this collection include: Clover Tea, Pemmican, Spiced Winter Squash Butter, Sautéed Native Squash & Potatoes, Cherokee Succotash, Cherokee Fried Hominy, Dandelion Greens, Easy Corn Pudding, Three Sisters Stew, Apache Acorn Soup, Winter Squash Soup, Black Bean Soup, Seminole Pumpkin Soup, Indian Spice Cake, Native American Cinnamon Wild Rice Pudding , Rhubarb Pie, Cherokee Huckleberry Bread, Frying Pan (Blue) Bread , Rabbit Soup, Cured Venison, Buffalo Stew , Baked Quail With Mushrooms, Baked Trout , Bison Chili , Maple Salmon, Native Skillet Chicken and many, many more.

JAMES BEARD AWARD NOMINEE • NEW YORK TIMES BESTSELLER • A love letter to dessert by the New York Times bestselling author of Dessert Person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Vice, Saveur, Mother Jones “Whether you’re into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What’s for dessert?”—Claire Saffitz Claire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire.

'Ballymaloe Desserts is an extraordinary cookbook'. - David Tanis Attainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland Ballymaloe House, in County Cork, Ireland, is heralded as the birthplace of modern Irish cuisine. There, visitors are treated to acclaimed pastry chef JR Ryall's daily array of seasonally inspired treats, wheeled through the dining room on a vintage dessert trolley. In Ballymaloe Desserts, Ryall presents 130 recipes for his award-winning confections, tested and perfected for the home baker. Eye-catching, elegant, and a bit magical, these inspiring yet accessible recipes range from the delightfully retro Ice Cream Bomb to the showstopping Irish Coffee Meringue Gâteau to a Classic Strawberry Shortcake made modern with an edgy geometric presentation. Ryall is an excellent teacher, providing clear, detailed instructions for each dish. Recipes are built to be adaptable, highlighting Ballymaloe's commitment to seasonality and fresh local ingredients. His thoughtful advice appears throughout the book, revealing the best method for whisking egg whites, serving tips for adding major & 'wow' factor, and more. Chapters and recipes include: - Fruit : Compote of Green Gooseberry and Elderflower; Sugared Peaches - Meringues : Almond Meringue Gâteau with Chocolate and Rum Cream - Mousses, Set Creams, Jellies and Fruit Fools : Orange Mousse with Chocolate Wafers - Puddings : Old-Fashioned Rice Pudding - Some Biscuits and Petit Fours : Strawberries Almandine - Frozen Desserts : Blackcurrant Ice Cream; Blood Orange and Passion Fruit Sorbet - Pastries : Rhubarb and Custard Tart - Cakes : Irish Apple Cake; Chocolate Mousse Gâteau

'Ballymaloe Desserts is an extraordinary cookbook'. - David Tanis Attainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland Ballymaloe House, in County Cork, Ireland, is heralded as the birthplace of modern Irish cuisine. There, visitors are treated to acclaimed pastry chef JR Ryall's daily array of seasonally inspired treats, wheeled through the dining room on a vintage dessert trolley. In Ballymaloe Desserts, Ryall presents 130 recipes for his award-winning confections, tested and perfected for the home baker. Eye-catching, elegant, and a bit magical, these inspiring yet accessible recipes range from the delightfully retro Ice Cream Bomb to the showstopping Irish Coffee Meringue Gâteau to a Classic Strawberry Shortcake made modern with an edgy geometric presentation. Ryall is an excellent teacher, providing clear, detailed instructions for each dish. Recipes are built to be adaptable, highlighting Ballymaloe's commitment to seasonality and fresh local ingredients. His thoughtful advice appears throughout the book, revealing the best method for whisking egg whites, serving tips for adding major & 'wow' factor, and more. Chapters and recipes include: - Fruit : Compote of Green Gooseberry and Elderflower; Sugared Peaches - Meringues : Almond Meringue Gâteau with Chocolate and Rum Cream - Mousses, Set Creams, Jellies and Fruit Fools : Orange Mousse with Chocolate Wafers - Puddings : Old-Fashioned Rice Pudding - Some Biscuits and Petit Fours : Strawberries Almandine - Frozen Desserts : Blackcurrant Ice Cream; Blood Orange and Passion Fruit Sorbet - Pastries : Rhubarb and Custard Tart - Cakes : Irish Apple Cake; Chocolate Mousse Gâteau

JAMES BEARD AWARD NOMINEE • NEW YORK TIMES BESTSELLER • A love letter to dessert by the New York Times bestselling author of Dessert Person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Vice, Saveur, Mother Jones “Whether you’re into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What’s for dessert?”—Claire Saffitz Claire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire.

In Blueprint for Revolution, Srdja Popovic outlines his philosophy for implementing peaceful world change and provides a model for activists everywhere through stories of his own experience toppling dictatorships (peacefully) and of smaller examples of social change (like Occupy Wall Street or fighting for gay rights). Through examples of using laughter and music (e.g., Pussy Riot) to disarm the opposition and gather supporters, to staging a protest of Lego Men in Siberia (when flesh-and-blood people would have been shot), to a boycott of cottage cheese in Israel to challenge price inflation while organising around rice pudding to overthrow the dictator of the Maldives, Popovic uses true and sometimes outrageously clever examples of the ways in which non-violent resistance has achieved its means. Popovic argues in favour of non-violent resistance not for ideological reasons (as persuasive as those are) but because non-violence actually works better than violence. This is an inspiring (and useful!) guide for any activist and a thoroughly entertaining read for any armchair politico. In addition, the stories Popovic tells here are hilarious, accessible, inspiring, and at times outrageous. Aside from his own experiences, also he includes little-known stories from the lives of Nelson Mandela, Gandhi, Harvey Milk, and Martin Luther King Jr.

"This book is an enthusiastic friend, ready to take you into the kitchen so that you can learn about this rich, multi-faceted culinary culture - at once so sophisticated and yet so boisterously earthy - for yourself." - Nigella Lawson "A vibrant joyous book! Shu has captured not just the richness and diversity of Singaporean food - through this book she is inviting you into her kitchen to share all the happiness that food brings to her life." - Asma Khan "The book I wish I had written." - Meera Sodha In Singapore, cooking the agak agak way is cooking with intent and intuition. 'Agak agak' is a colloquial term rooted in the Malay word for 'somewhat'. This term comes to life especially in the home kitchen, where cooks rely on their senses and experience, rather than tools or exact formulas. Singaporean cuisine, as we know it today, has come from a long history of adjusting and adapting and doing things 'to taste'. In Agak Agak, Shu Han Lee encapsulates this approach to cooking by sharing delicious recipes that bring punchy Singaporean flavours to simple home cooking, whilst encouraging you to use these recipes as inspiration to create other dishes. Try classic and modern recipes such as Kaya Toast with Half-Boiled Eggs, Nasi Goreng, 8-hour Ox Cheek Rendang, Green Beans with Turmeric and Toasted Coconut, Chilli Crab Spaghetti, Mum's Steamed Pumpkin Rice, Pandan Swiss Roll and Black Sticky Rice Pudding with Rhubarb, amongst others. With tips and tricks, Agak Agak shares more than Singaporean recipes perfect for home cooks, it shares a fun, fresh and creative way of cooking.

In Blueprint for Revolution, Srdja Popovic outlines his philosophy for implementing peaceful world change and provides a model for activists everywhere through stories of his own experience toppling dictatorships (peacefully) and of smaller examples of social change (like Occupy Wall Street or fighting for gay rights). Through examples of using laughter and music (e.g., Pussy Riot) to disarm the opposition and gather supporters, to staging a protest of Lego Men in Siberia (when flesh-and-blood people would have been shot), to a boycott of cottage cheese in Israel to challenge price inflation while organising around rice pudding to overthrow the dictator of the Maldives, Popovic uses true and sometimes outrageously clever examples of the ways in which non-violent resistance has achieved its means. Popovic argues in favour of non-violent resistance not for ideological reasons (as persuasive as those are) but because non-violence actually works better than violence. This is an inspiring (and useful!) guide for any activist and a thoroughly entertaining read for any armchair politico. In addition, the stories Popovic tells here are hilarious, accessible, inspiring, and at times outrageous. Aside from his own experiences, also he includes little-known stories from the lives of Nelson Mandela, Gandhi, Harvey Milk, and Martin Luther King Jr.

Discover the Flavors of Lebanon: A Culinary Journey Through Mediterranean and Middle Eastern Cuisine. Dive into the new edition of the beloved classic, Lebanese Cuisine , and explore over 185 authentic and modern recipes that bring the rich flavors of Mediterranean and Middle Eastern cooking to your kitchen. This beautifully updated edition features stunning new photos and a collection of recipes that will delight both novice and experienced cooks. Lebanese Cuisine offers a tantalizing array of dishes, including: Traditional Homemade Hummus Flavorful Falafel Supreme Lamb Stew with Kibbi Baked Chicken Delicious Baked Fish with Tahini Sauce Sweet Baklava Farina Squares Spiced Rice Pudding Kibbi in Yogurt Sauce Stuffed Eggplant Supreme Grilled Kafta Complete with a glossary of Arabic terms and thoughtfully curated menus, this cookbook is an essential addition to every cook's library. Leila Habib-Kirske continues the legacy of her mother, Madelain Farah, who wrote the original edition to preserve her family's cherished recipes. In this new edition, Leila adds her own culinary creations and updates her mother’s and grandmother’s recipes, making this a truly unique collection. As Mediterranean and Middle Eastern cuisine gains popularity for its vibrant flavors and health benefits, Lebanese Cuisine stands out with its variety of vegetarian dishes and wholesome ingredients. Organized into sections for breads, soups, fish, entrees, kibbi, mihshi, rice dishes, vegetarian dishes, yogurt dishes, sauces, and desserts, this cookbook has something for everyone. And of course, it includes everyone's favorite: homemade hummus! Bring the taste of Lebanon into your home and enjoy the delicious journey through Lebanese Cuisine .

Over 100 recipes for tacos, salsas, polos, khoreshts, and more from the Mexican-Iranian team behind award-winning restaurant Nixta Taqueria “The future of American food is found at Nixta, where Edgar Rico and Sara Mardanbigi combine Mexican, Persian, and American flavors to create one of the country’s most essential restaurants.”—Brian McGinn, director and executive producer of Chef’s Table Sara Mardanbigi and Edgar Rico are proud hyphenated Americans: Iranian and Mexican, respectively. It's their superpower and what they've built their award-winning restaurant Nixta Taqueria on. Pulling from their rich culinary heritages, they've done what first-genners do best—created delightful twists on Mexican, Iranian, and American classics. In Nixta Taqueria Presents: From Tacos to Tahdig, they sling tacos and tostadas, alongside platters of golden, fluffy rice; rich stewed meats; and so, so, so many herbs. Nixta Taqueria Presents: From Tacos to Tahdig takes you through recipes from Edgar's childhood in Visalia, California, with family dishes like Tortas de Milanesa de Pollo and Chicharrones en Salsa Verde . Then it's Sara's turn, sharing recipes from the Ozarks in Arkansas and family trips to Iran for Maman’s Fish with Kuku Sabzi and Ash Reshteh . Lastly, they bring it all together, showing the full-force beauty and surprising connection between the two cuisines with recipes like Smashburgers Al Pastor and Saffron Tres Leches . More recipes include: Nixta Taqueria's legendary Duck Carnitas Tacos Barbacoa Empanadas Fesenjoon Beet “Tartare” Tostada And their famous cross-cultural recipe for rice pudding, Sholeh Zard With over 100 recipes and stunning photography, Nixta Taqueria Presents: From Tacos to Tahdig is a celebration of where Edgar and Sara have come from and where they are now. Come along for the ride!

''Here are over a hundred recipes for all the ways I like to eat, from small snacky bites to brunches, big meaty feasts to sumptuous puddings. Some are simple, some a little more challenging, but they're always about celebrating Scottish produce and the pleasure of sharing food with friends and family. At the end of each chapter is a seasonal dinner party menu, thoughtfully designed so it's easy to make a showstopper meal that everyone can relax and enjoy, including the chef.'Celebrate the best of spring with Asparagus and Roast Chicken Hollandaise or Trout and Spring Vegetable Galette, or imagine summer feasting tables laid with Lamb Rack, Labneh and Sweetheart Cabbage and Chilled Rice Pudding. The gamey flavours of autumn include Mallard Rillettes and Whole Roasted Partridge, and as the nights draw in for winter, turn to Roberta's signature Braised Beef and Caramelised Onion Pie or her Chocolate Fudge Cake of dreams, served with malt chocolate custard.''I've always admired Roberta's ambition, strength and commitment. Her success is an inspiration to many. This is a beautiful collection of recipes which will appeal to anyone looking for that special taste of Scotland'' - Tom Kitchin ''This is a gift from Roberta, allowing all who love cooking to truly feel the beauty of Scotland's landscapes and the incredible quality of its ingredients'' - Endo Kazutoshi ''This beautiful book reflects Roberta's passion for her region, locality of produce and the flavours of each passing season'' - Lisa Goodwin-Allen ''Roberta''s cooking is unique, delicious, risky and completely remarkable. I am a new and avid fan. It has sailed straight into my heart'' - Grace Dent, The Guardian ''About two thirds of the way through the meal it began to dawn on me that this was the work of a significant and important cook. The subtlety, the cleverness, the profound feeling for ingredients, Hall-McCarron has them all'' - Tim Hayward, Financial Times

''Here are over a hundred recipes for all the ways I like to eat, from small snacky bites to brunches, big meaty feasts to sumptuous puddings. Some are simple, some a little more challenging, but they're always about celebrating Scottish produce and the pleasure of sharing food with friends and family. At the end of each chapter is a seasonal dinner party menu, thoughtfully designed so it's easy to make a showstopper meal that everyone can relax and enjoy, including the chef.'Celebrate the best of spring with Asparagus and Roast Chicken Hollandaise or Trout and Spring Vegetable Galette, or imagine summer feasting tables laid with Lamb Rack, Labneh and Sweetheart Cabbage and Chilled Rice Pudding. The gamey flavours of autumn include Mallard Rillettes and Whole Roasted Partridge, and as the nights draw in for winter, turn to Roberta's signature Braised Beef and Caramelised Onion Pie or her Chocolate Fudge Cake of dreams, served with malt chocolate custard.''I've always admired Roberta's ambition, strength and commitment. Her success is an inspiration to many. This is a beautiful collection of recipes which will appeal to anyone looking for that special taste of Scotland'' - Tom Kitchin ''This is a gift from Roberta, allowing all who love cooking to truly feel the beauty of Scotland's landscapes and the incredible quality of its ingredients'' - Endo Kazutoshi ''This beautiful book reflects Roberta's passion for her region, locality of produce and the flavours of each passing season'' - Lisa Goodwin-Allen ''Roberta''s cooking is unique, delicious, risky and completely remarkable. I am a new and avid fan. It has sailed straight into my heart'' - Grace Dent, The Guardian ''About two thirds of the way through the meal it began to dawn on me that this was the work of a significant and important cook. The subtlety, the cleverness, the profound feeling for ingredients, Hall-McCarron has them all'' - Tim Hayward, Financial Times

Over 100 recipes for tacos, salsas, polos, khoreshts, and more from the Mexican-Iranian team behind award-winning restaurant Nixta Taqueria “The future of American food is found at Nixta, where Edgar Rico and Sara Mardanbigi combine Mexican, Persian, and American flavors to create one of the country’s most essential restaurants.”—Brian McGinn, director and executive producer of Chef’s Table Sara Mardanbigi and Edgar Rico are proud hyphenated Americans: Iranian and Mexican, respectively. It's their superpower and what they've built their award-winning restaurant Nixta Taqueria on. Pulling from their rich culinary heritages, they've done what first-genners do best—created delightful twists on Mexican, Iranian, and American classics. In Nixta Taqueria Presents: From Tacos to Tahdig, they sling tacos and tostadas, alongside platters of golden, fluffy rice; rich stewed meats; and so, so, so many herbs. Nixta Taqueria Presents: From Tacos to Tahdig takes you through recipes from Edgar's childhood in Visalia, California, with family dishes like Tortas de Milanesa de Pollo and Chicharrones en Salsa Verde . Then it's Sara's turn, sharing recipes from the Ozarks in Arkansas and family trips to Iran for Maman’s Fish with Kuku Sabzi and Ash Reshteh . Lastly, they bring it all together, showing the full-force beauty and surprising connection between the two cuisines with recipes like Smashburgers Al Pastor and Saffron Tres Leches . More recipes include: Nixta Taqueria's legendary Duck Carnitas Tacos Barbacoa Empanadas Fesenjoon Beet “Tartare” Tostada And their famous cross-cultural recipe for rice pudding, Sholeh Zard With over 100 recipes and stunning photography, Nixta Taqueria Presents: From Tacos to Tahdig is a celebration of where Edgar and Sara have come from and where they are now. Come along for the ride!

'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson 'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It’s also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.’ Diana Henry, The Telegraph 'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' Observer Food Monthly Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod’s roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson 'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It’s also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.’ Diana Henry, The Telegraph 'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' Observer Food Monthly Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod’s roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

"This book is a comprehensive guide for something I've been passionate about for over a decade: understanding the importance of fibre for our gut health - and how to eat more of it every day." - Tim Spector "If your goal is to have a healthier body and mind, this is the book for you." - Joe Wicks ---------- Goodbye high-protein, hello fibre! The importance of fibre in our diet and its impact on our overall health cannot be understated, yet 96% of us aren't consuming enough. Sunday Times bestselling author and industry-leading nutritionist Rhiannon Lambert is here to unpack the benefits of fibre, and outline the growing recognition of the importance of good gut health on alleviating a wide range of common complaints and health conditions. The solution is simple: 30g of fibre a day + eating 30 different plants a week will drastically improve short-term discomfort and fatigue, and lead to a much lower risk of developing more serious health conditions in the future. Alongside this clear formula Rhiannon offers 60 minimally processed recipes. Recipes include: Breakfasts: Potato farls with an avocado smash, Barley porridge with blackberry and bay compote Nutritious lunches: Coronation Brussels sprouts & chicken salad; Veg-filled summer rolls 30-Minute Dinners: Green butterbean mac & cheese, Steamed cod & white beans Fibre-filled Twists on a Classic: Champion chocolate chilli, Baked aubergine Milanese Snacks: Vegetable bhajis with coriander chutney, Popcorn - 3 ways Desserts: Chickpea blondies with tahini & raspberries, Rice pudding with salted pear compote With plant points and macronutrient figures included for every recipe, this book empowers everyone to get the formula right and hit their recommended 30g of fibre every day. ---------- "Fibre sits at the heart of so much of our health, yet it's been quietly overlooked while the conversation has been dominated by protein and quick fixes. Rhiannon's book brings it back into the spotlight in a way that's clear, accessible and incredibly timely." - Ella Mills

“This book is a comprehensive guide for something I’ve been passionate about for over a decade: understanding the importance of fiber for our gut health – and how to eat more of it every day.” – Tim Spector "If your goal is to have a healthier body and mind, this is the book for you." – Joe Wicks Goodbye high-protein, hello fiber! The importance of fiber in our diet and its impact on our overall health cannot be understated, yet 96% of us aren't consuming enough. Sunday Times bestselling author and industry-leading nutritionist Rhiannon Lambert is here to unpack the benefits of fiber, and outline the growing recognition of the importance of good gut health on alleviating a wide range of common complaints and health conditions. The solution is simple: 30g of fiber a day + eating 30 different plants a week will drastically improve short-term discomfort and fatigue, and lead to a much lower risk of developing more serious health conditions in the future. Alongside this clear formula Rhiannon offers 60 minimally processed recipes. Recipes include: Breakfasts: Potato farls with an avocado smash, Barley porridge with blackberry and bay compote Nutritious lunches: Coronation Brussels sprouts & chicken salad; Veg-filled summer rolls 30-Minute Dinners: Green butterbean mac & cheese, Steamed cod & white beans Fiber-filled Twists on a Classic: Champion chocolate chili, Baked aubergine Milanese Snacks: Vegetable bhajis with coriander chutney, Popcorn – 3 ways Desserts: Chickpea blondies with tahini & raspberries, Rice pudding with salted pear compote With plant points and macronutrient figures included for every recipe, this book empowers everyone to get the formula right and hit their recommended 30g of fiber every day. –––––––––– "Fiber sits at the heart of so much of our health, yet it’s been quietly overlooked while the conversation has been dominated by protein and quick fixes. Rhiannon’s book brings it back into the spotlight in a way that’s clear, accessible and incredibly timely." – Ella Mills

The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way. Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through las manos mágicas. So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they re all organized by how meals are approached in Edgar s family: La Mesa Llena ( The Full Table ): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas La Mesita ( The Small Table ): Sweet Potato and Kale Tacos; Quesadillas de Bro coli y Tofu; Vegan Queso Fundido La Mañana Después de la Cruda ( The Morning After ): Burritos de Desayuno; Huevos Rancheros; Papas con Chorizo Vegano Antojitos ( Little Cravings ): Vegan Chipotle Crema; Mi Tia Evelia s Ceviche de Coliflor; Ensalada de Nopales Bebidas ( Drinks ): Oat Milk Horchata; Jugo de Espinaca y Pin a; Margarita Fuerte Postrecitos ( Little Desserts ): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life and still wakes up craving every day.

The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home   ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way. Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook   Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through las manos mágicas. So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they re all organized by how meals are approached in Edgar s family:   La Mesa Llena ( The Full Table ): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas La Mesita ( The Small Table ): Sweet Potato and Kale Tacos; Quesadillas de Bro coli y Tofu; Vegan Queso Fundido La Mañana Después de la Cruda ( The Morning After ): Burritos de Desayuno;  Huevos Rancheros; Papas con Chorizo Vegano Antojitos ( Little Cravings ): Vegan Chipotle Crema; Mi Tia Evelia s Ceviche de Coliflor; Ensalada de Nopales Bebidas ( Drinks ): Oat Milk Horchata; Jugo de Espinaca y Pin a; Margarita Fuerte Postrecitos ( Little Desserts ): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life and still wakes up craving every day.

"This book is a comprehensive guide for something I've been passionate about for over a decade: understanding the importance of fibre for our gut health - and how to eat more of it every day." - Tim Spector "If your goal is to have a healthier body and mind, this is the book for you." - Joe Wicks ---------- Goodbye high-protein, hello fibre! The importance of fibre in our diet and its impact on our overall health cannot be understated, yet 96% of us aren't consuming enough. Sunday Times bestselling author and industry-leading nutritionist Rhiannon Lambert is here to unpack the benefits of fibre, and outline the growing recognition of the importance of good gut health on alleviating a wide range of common complaints and health conditions. The solution is simple: 30g of fibre a day + eating 30 different plants a week will drastically improve short-term discomfort and fatigue, and lead to a much lower risk of developing more serious health conditions in the future. Alongside this clear formula Rhiannon offers 60 minimally processed recipes. Recipes include: Breakfasts: Potato farls with an avocado smash, Barley porridge with blackberry and bay compote Nutritious lunches: Coronation Brussels sprouts & chicken salad; Veg-filled summer rolls 30-Minute Dinners: Green butterbean mac & cheese, Steamed cod & white beans Fibre-filled Twists on a Classic: Champion chocolate chilli, Baked aubergine Milanese Snacks: Vegetable bhajis with coriander chutney, Popcorn - 3 ways Desserts: Chickpea blondies with tahini & raspberries, Rice pudding with salted pear compote With plant points and macronutrient figures included for every recipe, this book empowers everyone to get the formula right and hit their recommended 30g of fibre every day. ---------- "Fibre sits at the heart of so much of our health, yet it's been quietly overlooked while the conversation has been dominated by protein and quick fixes. Rhiannon's book brings it back into the spotlight in a way that's clear, accessible and incredibly timely." - Ella Mills

“This book is a comprehensive guide for something I’ve been passionate about for over a decade: understanding the importance of fiber for our gut health – and how to eat more of it every day.” – Tim Spector "If your goal is to have a healthier body and mind, this is the book for you." – Joe Wicks Goodbye high-protein, hello fiber! The importance of fiber in our diet and its impact on our overall health cannot be understated, yet 96% of us aren't consuming enough. Sunday Times bestselling author and industry-leading nutritionist Rhiannon Lambert is here to unpack the benefits of fiber, and outline the growing recognition of the importance of good gut health on alleviating a wide range of common complaints and health conditions. The solution is simple: 30g of fiber a day + eating 30 different plants a week will drastically improve short-term discomfort and fatigue, and lead to a much lower risk of developing more serious health conditions in the future. Alongside this clear formula Rhiannon offers 60 minimally processed recipes. Recipes include: Breakfasts: Potato farls with an avocado smash, Barley porridge with blackberry and bay compote Nutritious lunches: Coronation Brussels sprouts & chicken salad; Veg-filled summer rolls 30-Minute Dinners: Green butterbean mac & cheese, Steamed cod & white beans Fiber-filled Twists on a Classic: Champion chocolate chili, Baked aubergine Milanese Snacks: Vegetable bhajis with coriander chutney, Popcorn – 3 ways Desserts: Chickpea blondies with tahini & raspberries, Rice pudding with salted pear compote With plant points and macronutrient figures included for every recipe, this book empowers everyone to get the formula right and hit their recommended 30g of fiber every day. –––––––––– "Fiber sits at the heart of so much of our health, yet it’s been quietly overlooked while the conversation has been dominated by protein and quick fixes. Rhiannon’s book brings it back into the spotlight in a way that’s clear, accessible and incredibly timely." – Ella Mills