The best ever bread book

Edition

Ed. 1

ISBN/ISSN

9780744042122

Collation

64 p. ; ill. ; 24 cm

Series Title

-

Call Number

642 MUN t

Vegan

The popularity of the vegan diet is on the rise and in Vegan , Kyra de Vreeze shows readers that choosing a plant-based diet does not mean that you have to compromise on flavour. Kyra’s book gives you 40 healthy yet delicious vegan meals for breakfast, lunch and dinner, as well as snacks and desserts

Beyond simply keto: shifting your mindset & realizing your worth

Have you ever been so focused on losing weight or self-conscious about your body that you developed the belief that you could only fully love yourself or be happy after you lose weight? If so, Suzanne Ryan can totally relate, but she’s here to share with you some unexpected twists, turns, and discoveries she made after losing 120 pounds with a ketogenic diet.

Mortar and pestle: classic Indonesian recipes for the modern kitchen

Edition

Ed. 1

ISBN/ISSN

9781681889269

Collation

220 p. ; ill. ; 26 cm

Series Title

-

Call Number

642 TAN m

The food of Malaysia: 62 delicious recipes from the crossroads of Asia

Edition

Ed. 1

ISBN/ISSN

9780804855747

Collation

112 p. ; ill. ; 26 cm

Series Title

-

Call Number

642 HUT t

Singapore cooking: fabulous recipes from Asia's food capital

Edition

Ed. 1

ISBN/ISSN

9780804854504

Collation

127 p. ; ill. ; 24 cm

Series Title

-

Call Number

642 TAN s

DK the soup book 200 ingredient-led seasonal soups

Make the most of fresh produce all year round with more than 200 homemade soup recipes organised by season. The Soup Book includes plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organised fi…

Food freedom forever: letting go of bad habits, guilt and anxiety around food

Edition

Ed. 1

ISBN/ISSN

9780358097426

Collation

249 p. ; ill. ; 24 cm

Series Title

The whole 30's

Call Number

613 HAR t

The science of flavor: unlock the secrets of flavorful cooking

As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they …

The science of cooking

Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking …