Bøger af Alice Hart

Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, this book will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious.

Easy, healthy vegetarian dishes using fresh and seasonal ingredients, to inspire you in the kitchen.

Tag med på en rejse, hvor friske og farverige ingredienser inspirerer dig til at prøve nyt og lokker dig til at eksperimentere i køkkenet.Her er opskrifter på alt fra enkle saucer og hverdagsretter til luksus-gourmet-hapser og overdådige festmiddage.Uanset om du er fuldtidsvegetar, har lyst til at skære lidt ned på kødmængden eller blot er på udkig efter ny inspiration til grønsagsretterne, er der masser af ideer at hente i "Spis grønt hele ugen". OBS. Denne e-bog er udgivet i fixed layout. Læs mere på www.lrdigital.dk/guide/

This book contains insight on the negative effects of consuming too much saltit also contains simple recipes that are heart friendly and will substitute the bland effect of no salt foodsenjoy the read !

Most of us would like to eat more vegetables, but we run into obstacles such as lack of time, lack of inspiration or lack of culinary knowledge. Luckily, this magnificent book includes more than 80 vegetarian (and some vegan) recipes. The recipes use simple cooking methods and familiar and accessible ingredients and spices. The author will show you which elements of each dish you can make ahead of time, and she'll give you simple tips to show you that with the right recipe, even the humblest pumpkin or beetroot can be exciting, surprising, and delicious.

For anyone who loves vegetables, Repertoire will undoubtedly become a heavily thumbed and sauce-spattered book, sitting in the kitchen to be consulted often or flicked through for inspiration.Alice Hart shares over 90 or her gutsiest, most flavourful vegetarian recipes to celebrate vegetables and make them the star of every dish. From brunches that are just as good for supper to characterful sides that can double as mains and an entire chapter of sauces to add true oomph to your kitchen, this is a real mix and match affair that will have you cooking with confidence.Try the Roast Cauliflower, Onion & Chickpea Soup on a cold day, the Crisp Tomato Fritters with Feta & Olives for a summery, light bite and An Excellent Ratatouille when only comfort food will do. The sheer variety of recipes make a sociable collection; a repertoire suitable for both feasting and every day cooking. The indulgent pudding chapter is an essential for rounding off special occasions properly... you can't go wrong with Salted Honeycomb Chocolate Brownies or an Apple, Marzipan and Amaretti Crumble.Repertoire is a compilation of greatest hits, designed to be the ultimate vegetarian cookbook for your kitchen: a complete collection of modern classics, future classics and 'signature' dishes for every occasion.

For years, chef and cookbook author Alice Hart has been craftingand sharing';recipes for giving pleasure.' Now, Good Veg showcases ebullient vegetables, fruits, and grainsin inventive, reliable dishes to sustain you (and family and friends) all day, through every season. Hart's food surprises and thrills through contrasts (think crisp and soft, sweet and sour, chile heat and refreshing herb):Roasted Carrot Soup with Flatbread RibbonsChickpea Crepes with Wild GarlicBrown Rice Bibimbap Bowls with Smoky PeppersToasted Marzipan Ice CreamPlus, her thoughtfully organized chapters help you find just the right dish:Mornings *; Grazing *; Quick *; Thrifty *; Gatherings *; Grains *; Raw-ish *; Afters *; Pantry';The time is right for a book packed to the rafters with ideas and a rainbow of colors, so you never need wonder what to cook for any occasion.'Alice Hart

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The vibrant and delicious meat-free recipes in this book are combined with luscious photographs and whimsical illustrations, offering vegetable-based cooking with dishes that are stylish, fresh, and flavorsome. Recipes include Pressed Leek Terrine and Dijon Mayonnaise, Pumpkin and Spinach Rotolo, and Pear and Parmesan Tarte Tatin with Thyme Pastry.