Award winning book about nature's diverse delicacies! The world's first biosphere reserve cookery book, offering delicious recipes from mother nature's kitchen.

Matcha teas and lattes have become a staple of every coffee shop and health food store. A beloved ingredient in Japan for generations, it is a powdered green tea that is rich in nutrients and antioxidants, and gives a slow-release caffeine boost through the day. Praised by everyone from Ella Woodward to the Hemsleys, one glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content. But there is so much more you can do with this miracle ingredient. Packed with over 50 recipes for smoothies, soups, main meals and more, Meet Your Matcha will allow you to unlock the potential of this brilliant green ingredient. From a Matcha Sushi Salad and Matcha Chicken and Ginger Dumplings to Breakfast Smoothie Bowls or a Dark Chocolate and Matcha Layer Cake, these delicious dishes will let you make the most of your matcha.

The must-have guide to cooking with nuts andseeds, from soups and sauces to pasta and dessert.

Tom Stobart

Discusses the health benefits of different spices and shares over eighty recipes featuring them, including caramelized peach coulis, herb and harissa gazpacho with crispy chickpeas, and Turkish lamb stew.

Trained nutritionist Vicki Edgson and experienced food writer Heather Thomas set out the origins, nutritional make-up and potential health benefits of 20 seed varieties before exploring their diverse and delicious culinary uses. Over 50 step-by-step recipes illustrate the infinite versatility of these potent ingredients, showing how seeds can be enjoyed raw as a quick, healthy snack; sprinkled over salads or your breakfast bowl; used as a topping for soups, in stews, risottos, pancakes and spicy dishes; baked in cakes, bread and muffins; added to desserts – or blitzed with fruit or vegetables in a simple smoothie. The recipes in this book are bursting with flavour and colour, and international in their origins and appeal. There are traditional dishes and old favourites as well as innovative ideas that reflect current food trends. Suggested alternative combinations will inspire you to experiment further – and cater for plant-protein purists as well as those with wider-ranging appetites.

Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook will blow all others out of the water, featuring 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Going well beyond pot brownies, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food with marijuana. Starting with the science, Bong Appétit breaks down the basics of decarboxylation--think infusing oil or butter with weed to get the good stuff out--and continues with a host of recipes ranging from weed butter-basted roast chicken to weed chimichurri to weed brownie pudding. Along the way, the book hits on marijuana breeding, politics, dosage calculation, and pairing strains and flavors, marshalling the Munchies network of friends and experts including Bong Appetit stars Ry Prichard and Vanessa Lavorato. As the reigning voice in a vast landscape of channels that aim to bridge the high and the low, Munchies sets the standard for marijuana cookbooks in a new political and culinary landscape.

Herbs are a wildly popular choice for gardeners; they are easy to grow and preserve and they have multiple benefits. Herbs add flavor to your recipes; enhance grilled meat, fish, and poultry; and can be used to make pestos, herb butters, and teas. In addition to the flavor benefits, herbs are used as a natural source for healing, and to add a fresh scent to any room. Judy Lowe makes it easy to decide what kind of herb garden you want to grow, with this beautifully illustrated book of themed herb gardens. More than a dozen specialty herb gardens are featured with a full-color, inspirational illustration of the “planting recipe” for your theme. Gardeners won’t know where to stop, once they get started with the beauty, scent, and flavor of herbs.