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The Cranks Bible
A classic collection of healthy and delicious plant-based recipes from the Cranks kitchen Since opening their first restaurant in 1961, Cranks have been pioneers of vegetarian cuisine and champions of organic produce. Here, celebrated writer and chef Nadine Abensur presents over 200 classic meat-free recipes from the Cranks kitchen. From pumpkin and parsley risotto to aubergines with smoked ricotta, passion fruit ice-cream, walnut and raisin loaves and plum jam, every recipe is packed full of beautifully simple, natural ingredients that will nourish both body and soul. With advice on selecting the freshest seasonal produce, eating healthily and enjoying the experience of making mouth-watering food, THE CRANKS BIBLE is a celebration of vegetarian cooking and an essential resource for every home.
The New Cranks Recipe Book
A collection of recipes from the Cranks chain of vegetarian restaurants combining pasta, couscous, lentils and grains such as wild rice, with fresh vegetables, drawing on cuisine from North Africa, India, the Americas, Europe and the Far East. Also includes a range of dessert recipes.
The Cranks Bible
A classic collection of healthy and delicious plant-based recipes from the Cranks kitchen Since opening their first restaurant in 1961, Cranks have been pioneers of vegetarian cuisine and champions of organic produce. Here, celebrated writer and chef Nadine Abensur presents over 200 classic meat-free recipes from the Cranks kitchen. From pumpkin and parsley risotto to aubergines with smoked ricotta, passion fruit ice-cream, walnut and raisin loaves and plum jam, every recipe is packed full of beautifully simple, natural ingredients that will nourish both body and soul. With advice on selecting the freshest seasonal produce, eating healthily and enjoying the experience of making mouth-watering food, THE CRANKS BIBLE is a celebration of vegetarian cooking and an essential resource for every home.
Cranks Fast Food
Eating a variety of vegetables and fruit is vital to good health, but too many people still think of vegetarian cooking as a time-consuming affair of soaked pulses and brown rice. This book will change that perception forever. Nadine Abensur shows how to cook modern food - fast. No apology is necessary for the absence of fish and meat. There are recipes for all occasions, from speedy mid-week suppers to feasts for friends - all focused on vegetables and all achievable in around 15-20 minutes. Cranks Fast Food is full of surprises, with recipes for tarts and pies, fritters and salsas, roasts and casseroles alongside more obvious fast fare such as soups, stir-fries and snack meals. All the recipes are absolutely in tune with today's lighter, healthier style of eating - simply delicious food for vitality and health.
Cranks Recipe Book
The classic vegetarian cookbook, reissued for a new generation. With helpful notes on techniques, and numerous delicious recipes for soups, starters, salads, dressings, sauces and savouries, not to mention sections devoted to baking, puddings, cereals, preserves, sweetmeats and drinks, the founders of Cranks have put together a book that stands for all that is best in wholefood cuisine. Their aim is to give people the opportunity to experiment with vegetarian food to experience the benefits of a more balanced diet.
Enjoy: New veg with dash
Contemporary vegetarian food – without a lentil in sight. Enjoy will appeal to vegetarians, certainly, but also to the large numbers of people who like eating fresh, full-flavoured, original food – which just happens not to have meat or fish in it.
Entertaining with Cranks
Following on from the phenomenal success of the Cranks Recipe book, entertaining with the Cranks is a mouth watering collection of recipes made famous by the renowned Cranks Restaurants chain. In addition to starters, main courses, puddings and drinks, Entertaining with Cranks provides excellent ideas for buffet parties , tea parties even picnics.
The Urban Picnic
“The latest fashion among young city-dwellers, providing a new advertising niche for manufacturers of luxury products, is the good old family picnic.”—Le Monde “An upper-class English ritual traditionally confined to rural French life, the picnic has been rebranded.”—The Economist “The great charm of this social device is undoubtedly the freedom it affords. . . . To eat cold chicken and drink iced claret under trees, amid the grass and the flowers.”—Appleton’s Journal of Literature, Science, and Art, 1869 Urban picnics are a hot foodie trend right now; from The Economist to Le Monde, food journalists and lovers the world around are jumping on the blanket. Like so many of ...
Enjoy
Nadine Abensur's contemporary vegetarian food bursts with flavour and originality. Enjoy will appeal to vegetarians, certainly, but also to the large numbers of people who like eating fresh, gutsy food - which just happens not to have meat or fish in it. Nadine has created a collection of recipes which re-define vegetarian cooking and reflect her wide-ranging influences, from North Africa to Asia. Dishes such as Chickpea and Broad Bean Salad with Cumin, Paprika and Lemon, Cinnamon-and Cardamon-scented Pilaf and Asparagus with Sesame Seeds and Sweet Chilli Sauce sing with flavour and with colour. Whatever the mood, Nadine has a great recipe at hand, whether for a light, summery salad, a rich, creamy risotto or deeply indulgent chocolate cake. Photographed in Byron Bay, the pages of Enjoy are full of light, sun and conviviality. They invite everyone to take a seat at Nadine's table and share her amazing food.
Jane Grigson's Vegetable Book
In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple ?Broccoli Salad? to the engagingly esoteric ?Game with Tomato and Chocolate Sauce.? Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for ?Cassoulet,? ?Chicken Gumbo,? and...
