BOSH!: Simple Recipes * Amazing Food * All Plants

by Ian Theasby, Henry David Firth

Overview

1 MILLION BOSH BOOKS SOLD WORLDWIDE

Want to cook ridiculously good plant-based food from scratch but have no idea where to start? With over 100 incredibly easy and outrageously tasty all-plants meals, BOSH! will be your guide.

Henry Firth and Ian Theasby, creators of the world’s biggest and fastest-growing plant-based platform, BOSH!, are the new faces of the food revolution.

Their online channels have well over one million fans and constantly inspire people to cook ultra-tasty and super simple recipes at home. Always ensuring they stick to fresh, supermarket-friendly ingredients, BOSH! truly is "plant-based food for everyone".

In BOSH!, Ian and Henry share more than 100 of their favorite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts, and incredible sharing cocktails. The book is jam-packed with fun, unpretentious and mega satisfying recipes, easy enough to be rustled up any night of the week. It's enough to convince the staunchest of carnivores to give plants a whirl.

Whether you're already sold on the plant-based lifestyle or you simply want to incorporate more meat, dairy and egg-free meals into your week, BOSH!  is your plant-based bible.

Product Details

ISBN-13:	9780062820686
Publisher:	HarperCollins
Publication date:	05/01/2018
Series:	BOSH Series
Pages:	288
Sales rank:	496,549
Product dimensions:	7.40(w) x 9.80(h) x 1.00(d)

About the Author

Henry Firth and Ian Theasby are the founders of BOSH, the largest plant-based video channel on Facebook. They both adopted a plant-based lifestyle and in 2016 they started BOSH. In just two years they have generated a following that reaches over 25 million people a month. Best friends, Henry and Ian now live and work together at their BOSH! studio in London.

Editorial Reviews

04/02/2018
Firth and Theasby, creators of the eponymous Facebook food channel, present inspiring vegan recipes in their debut cookbook. Bosh is a British term for “eat hearty,” and the authors offer 140 recipes that reflect their enthusiasm for their wholesome plant-based cuisine. With these flavorful, uncomplicated recipes, cooks can tackle preparing dishes free of meat, eggs, and dairy: a Quick Eats chapter offers mushroom pho and such reimagined pasta dishes as Guacaroni (a guacamole and macaroni pasta salad). Mains include veggie-packed risottos, pizza, curries, a vegan take on fish pie (with lemon, capers, and several types of mushrooms), and a mezze cake (an impressive Middle Eastern–inspired vegetable torte assembled with hummus, baba ganoush, and an olive tapenade). There are churros for dessert, and for cocktails, there’s a blended strawberry and piña colada frozen daiquiri. The authors include charts for noodles and sauce combinations and for assembling healthy bowls, along with vegan pantry basics and lists of sources of nutrients (e.g., tofu is high in calcium). Home cooks will want to keep in mind that cooking instructions assume the use of convection ovens, so they will have to adjust for conventional ovens. Firth and Theasby have assembled a passionate, simple, and hip guide for eating vegan. (May)

Publishers Weekly

From the guys behind the online video channel Bosh comes… the familiar, great combination of avocado and things tart, spicy, and green… It tasted like the best avocado toast ever, until I dipped a slice in a side dish of salsa verde, and then it became something else entirely wonderful.” — Washington Post

From the Publisher

From the guys behind the online video channel Bosh comes… the familiar, great combination of avocado and things tart, spicy, and green… It tasted like the best avocado toast ever, until I dipped a slice in a side dish of salsa verde, and then it became something else entirely wonderful.

Washington Post

From the guys behind the online video channel Bosh comes… the familiar, great combination of avocado and things tart, spicy, and green… It tasted like the best avocado toast ever, until I dipped a slice in a side dish of salsa verde, and then it became something else entirely wonderful.

Washington Post