Mary Beth is delighted to be attending Foxhall Academy, until she discovers that her roommates are all avid horseback riders, and Mary Beth signs up for the junior riding program, even though she is terrified of horses. Reading Level, 4.5. Original.

A HORSE FOR MARY BETH (Riding Academy)

Hart, Alice

Children's Books

Random House Books for Young Readers

Alice Hart is an exciting and authoritative new young voice on food who loves to share her culinary knowledge with friends. In this book she encourages her generation of 20- and 30-somethings to cook the original, modern food they enjoy to fit the lifestyles they lead. Dip into Alice’s Cookbook in January to find an inspirational New Year brunch, or during August for a vibrant and memorable summer kitchen supper. Each recipe is designed to fit into busy social lives: Hands-on cooking times are provided for each dish, menus are adaptable to seasons and availability, and advice is given to scale quantities up or down to feed a crowd (or not).

Alice's Cookbook (New Voices in Food)

Reference

LYONS PRESS+

Whether you are strictly vegetarian, trying to consume less meat, or simply searching for enticing vegetable dishes, this book will transform the way you think about meat-free eating. Join Alice Hart, a hot new voice in food writing, as she celebrates fresh and seasonal ingredients in recipes that will inspire you to get adventurous in the kitchen. 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. 
From breakfasts to breads, salads to soups and small bites, to indulgent dinners and sweets, this imaginative cookbook also includes contributions of special-occasion recipes from Stephane Reynaud, Skye Gyngnell, Rowley Leigh, and other leading chefs. She also includes simple sauces and essential basics, as well as quick ideas, menu plans, and step-by-step lessons in making your own ingredients, such as tofu and yogurt.

Vegetarian: A Delicious Celebration Of Fresh Ingredients

Cookbooks, Food & Wine

Vegetarian & Vegan

The Vegetarian

MURDOCH BOOKS

Alice Hart is a genius at effortless entertaining and serving up delicious food for a crowd. In Friends at My Table she’s crafted 12 complete menus—3 for each season—and 70 perfectly delicious recipes for a year’s worth of colorful celebrations. Menus include food and drink for a bridal shower, brunches, a laid-back summer wedding, picnics, autumn bonfires, and even a New Year’s Eve dinner. There’s something here for every occasion, mood, budget, and palate—omnivores and vegetarians, too. Also, get ideas for charming activities to incorporate into your parties: how to build a home smoker, tips on wild-food foraging, how to pack for a picnic, and even the basics of playing beach cricket.

Friends at My Table: Recipes for a Year of Eating, Drinking, and Making Merry

Roost Books

For years, chef and cookbook author Alice Hart has been crafting—and sharing—“recipes for giving pleasure.” Now, Good Veg showcases ebullient vegetables, fruits, and grains—in 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):
<ul>
<li>Roasted Carrot Soup with Flatbread Ribbons</li>
<li>Chickpea Crepes with Wild Garlic</li>
<li>Brown Rice Bibimbap Bowls with Smoky Peppers</li>
<li>Toasted Marzipan Ice Cream</li>
</ul>
Plus, 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

Good Veg: Ebullient Vegetables, Global Flavors―A Modern Vegetarian Cookbook

Cooking by Ingredient

The Experiment

This is the way to eat now—feel-good food to satisfy every craving, from morning to night, and for every occasion Publisher’s note: The Way to Eat Now was previously published in hardcover as Good Veg. Here is food that surprises and thrills through contrasts—think crisp and soft, sweet and sour, chile heat and refreshing herb—with meals that include: <ul>
<li>Roasted Carrot Soup with Flatbread Ribbons</li>
<li>Chickpea Crepes with Wild Garlic</li>
<li>Brown Rice Bibimbap Bowls with Smoky Peppers</li>
<li>Toasted Marzipan Ice Cream</li>
</ul> Thoughtfully organized chapters will help you find just the right dish at any time of day, and for every occasion: <ul>
<li>Mornings</li>
<li>Grazing</li>
<li>Quick</li>
<li>Thrifty</li>
<li>Gatherings</li>
<li>Grains</li>
<li>Raw-ish</li>
<li>Afters</li>
<li>Pantry</li>
</ul>

The Way to Eat Now: Modern Vegetarian Food

Whether you are strictly vegetarian, trying to eat less meat or just searching for enticing vegetable dishes, Vegetarian has 70 perfectly crafted recipes for breakfast, brunch, lunch and dinner. Included are tips for choosing herbs and cooking with legumes, handy basic recipes for sauces, salsas and vegetable sides, and step-by-step recipes for making nut milks and tofu.

Vegetarian: 101 recipes celebrating fresh, seasonal ingredients

A fuss-free collection of recipes suitable for every occasion, from weeknight staples to celebration dishes - making vegetables the star of every dish.

Repertoire: A Modern Guide to the Best Vegetarian Recipes

OH Editions

About the Author\nA Leith's-trained chef with over 20 years' experience in the food industry and a former food editor of the seminal Waitrose Food Illustrated Magazine, Alice Hart has authored many successful cookery books, including Alice's Cookbook, Friends at my Table and The New Vegetarian, of which Nigella Lawson wrote 'I feel I could cook from this book every night and have the perfect supper on the table daily'. 
Alice writes regularly for numerous publications, including The New York Times, the Guardian, The Times, the Telegraph, Olive, Delicious and many more. Drawing on her original degree in physiology, Alice is about to complete a masters (MSc) in applied sports nutrition. She lives in Brighton.\nThe hunger for thoughtful, wholesome and truly delicious vegetarian recipes is only increasing, especially now that we all know that eating more veg is good for our health -- and the planet. In The Magnificent Book of Vegetables, trained chef and food writer Alice Hart shares over 80 tantalising recipes that not only taste great, but will leave you feeling amazing. 
As a trained nutritionist, Alice knows the importance of vegetable-centric, wholefood eating, but at the same time understands that most of us lead busy lives and shop at our local supermarkets. As such, many of the recipes in this book are uncomplicated yet big on flavour, and really make the vegetable the hero of every dish. Alice shares advice on the best way to plan your shop throughout the seasons so that nothing goes to waste, even suggesting tinned, pickled or frozen swaps where possible. Start the day right with a Green quinoa breakfast bowl, whip up a batch of Kale and potato hand pies with caraway seeds for the park, and warm up a dreary winter's evening with Chard and black bean chilli with Jalepeno-cornbread crust. 
Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, The Magnificent Book of Vegetables will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious.

The Magnificent Book of Vegetables: Eat a rainbow everyday with over 80 vegetarian recipes

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Books by Hart, Alice