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Food & Garden

A Modern Herbal

A Modern Herbal

Alys Fowler

$45.00
Lovingly cultivated by horticultural expert and Guardian columnist Alys Fowler, this charming miscellany celebrates everything there is to know about herbs and their significance in our gardens, kitchens, medicine cupboards and daily lives.

With her unparalleled horticultural experience, Alys explores the abundance of uses of these incredible plants and writes beautifully about how herbs have become entwined in our lives past and present. Designed to inform, entertain and delight, this book offers a fusion of botanical, practical, cultural and historical information, accompanied by beautiful line illustrations, and will be a welcome and well-thumbed addition to many a potting shed, kitchen shelf and bedside table.
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A Modern Way to Eat: Over 200 Satisfying Vegetarian Recipes That Will Make You Feel Amazing

A Modern Way to Eat: Over 200 Satisfying Vegetarian Recipes That Will Make You Feel Amazing

Anna Jones ,  Jamie Oliver

$34.99
`A simply brilliant book - modern, clever, beautiful and full of delicious recipes. Go Anna!' Jamie Oliver A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now.

How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat's cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won't have us chopping mountains of veg or slaving over the stove for hours.

Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating - recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, `A Modern Way to Eat' covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner.

Packed with recipes that explore the full breadth of vegetarian ingredients - different grains, nuts, seeds and seasonal vegetables - and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.

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4 Ingredients Keto

4 Ingredients Keto

Kim McCosker

$24.99
From the multi-million copy bestselling cookbook brand, 4 Ingredients Keto brings you over 70 delicious recipes, each with a clear nutritional information table and beautiful full colour photography.

4 Ingredients Keto started as a Facebook Live promise. Kim announced to her over 725,000 followers that she was adopting a 2-week Keto diet to shed a couple of kilos and would share the recipes she loved along the way. The response was overwhelming with fans clamouring for more and 4 Ingredients Keto the book was born.

The ketogenic diet is a strict regimen of low-carb, high-fat foods that forces the body into a state of ketosis - when you burn fat, instead of carbohydrates, for energy. A Google Trends chart over the past year shows searches for keto have dwarfed searches for any other dietary term. With the help of social media and word of mouth, demand for keto-friendly products has gone through the roof. Kim now addresses that demand directly with simple and delicious recipes made with fresh wholefoods that nourish, making this the perfect book for ANYONE wanting to eat healthier and lose weight.

With more than 250,000 Australian social media interactions every single month and over 80,000 subscribers to their weekly newsletter, 4 Ingredients is one of Australia's most trusted cookbook brands.
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The Island Kitchen: Recipes from Mauritius and the Indian Ocean

The Island Kitchen: Recipes from Mauritius and the Indian Ocean

Selina Periampillai

$49.99
'The Island Kitchen has lifted my spirits and made me hungry and happy in equal measure' Nigella Lawson This ravishing cookbook will take you on a journey around the Indian Ocean islands, to taste the flavours of the colourful markets of Mauritius, the aromatic spice gardens of the Seychelles, the fishing coasts of the Maldives, the lagoons of Mayotte and the forests of Madagascar. Selina Periampillai, born in London but of Mauritian descent, celebrates the vibrant home-cooking of the islands, with dishes such as Sticky chicken with garlic & ginger, Mustard- & turmeric-marinated tuna, Seychellois aubergine & chickpea cari, and Pineapple upside-down cake with cardamom cream.

With 80 simple recipes for everything from quick mid-week suppers to large rum-fuelled gatherings, and beautiful food photography and illustrations, this book will take you straight to the warm, welcoming kitchens of these beautiful islands.
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On Eating Meat: The Truth About its Production and the Ethics of Eating it

On Eating Meat: The Truth About its Production and the Ethics of Eating it

Matthew Evans

$32.99
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'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.' Hugh Mackay

'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.' Richard Glover

How can 160,000 deaths in one day constitute a 'medium-sized operation'?

Think beef is killing the world? What about asparagus farms? Or golf?

Eat dairy? You'd better eat veal, too.

Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.


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