Cookery dishes and courses: main courses Books

Book SynopsisPicture a generous bowl filled to the brim with steaming hot broth. Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch. Tove Nilsson is a ramen addict. Every time she travels abroad, she is looking for her next ramen fix – a large bowl filled to the brim with steaming hot broth that’s been simmering for up to 48 hours; flavours boosted with dried mushrooms, seaweed, miso and dried fish, and many other delicious things. There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London’s Soho, you will find the most complex of flavour combinations, all in a single bowl. Including 50 mouth-watering recipes, from homemade broth and noodles to complementary dishes and sides such as udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen.

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Book SynopsisThe Official Peaky Blinders Cookbook serves up delicious recipes from grills and hearty meals to snacks, sandwiches and bar food, all inspired by the critically acclaimed BBC period crime drama.Table of ContentsCHAPTER 1 FAMILY TABLE AT WATERY LANE CHAPTER 2 AT THE BAR OF THE GARRISON CHAPTER 3 LUNCH AT THE DERBY CHAPTER 4 DINNER AT THE EDEN CLUB CHAPTER 5 THE FEAST AT ARROW HOUSE

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Book SynopsisA comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

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Book SynopsisFrom the bestselling author of Dumplings and Noodles, Bowls & Broths is a super-fresh collection of broth-based recipes that will teach you how to season, layer and create versatile and exciting dishes from scratch. Pippa Middlehurst (aka @Pippy Eats) tells the story of building a bowl from the bottom up – with seasoning and sauce, crunchy bits and fresh herbs, aromatics and toppings – and offers accessible recipes that use these building blocks to maximise the power of ingredients, texture and flavour.Packed with mouth-watering recipes to make again and again, and chapters on dumplings, noodles, hotpots, rice and even sweets things. All are perfect to try at home for a weekend feast and for quick and easy weeknight dinners there’s handy batch cooking and freezer tips.With beautiful photography and useful step-by-step explanations, this book is a must-have for beginners interested in the basics or more experienced cooks curious about techniques and flavour combinations. Whether you fancy Ramen with Hand-Pulled Noodles or Miso Chicken Claypot Rice, Pippa's vibrant recipes are sure to satisfy every craving.Trade ReviewWarming, comforting recipes full of flavour and spice. * The PA *This is a one-stop shop to reaching bowl bliss. * Waitrose Food *

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Book SynopsisFinalist for the Guild of Food Writers Specialist or Single Subject Cookbook Award 2020''If you only have one book about how to make bread, this should really be it.'' Nathan Outlaw''All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.'' Pierre Koffmann''Richard never ceases to amaze me with his writing and effortless skills as a baker... whenever I am with him for a coffee, a bite to eat or teaching with him, I always come away with new knowledge... a bread genius.'' Angela Hartnett''The subtitle of this book is show the dough who''s boss and, frankly, that puts it above most other baking titles straight away. Bertinet is a bread guru (this is his sixth book) and this is so calm and instructive, you''ll be knocking out brilliant baguettes in no time.'' WaitroseRenowned baker Richard Bertinet brings bread right up to date with his

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Book SynopsisSelected for Jamie Oliver's Cookbook ClubFor every two lovers of sweet baked treats, there is at least another who will take the gruyère gougère or the curry pastie every time. All Day Baking: Savoury, Not Sweet is a baking cookbook – at last – for them.All Day Baking: Savoury, Not Sweet delivers 77 comforting, inventive and wholegrain-forward ideas for savoury pies, sausage rolls, pasties and myriad other mostly pastry-based recipes. The book is structured across the arc of a day but the recipes are interchangeable; it also includes ideas for gutsy accompaniments that equip the reader with the tools to transform delicious bakes into nourishing any-time-of-day meals, with a focus on minimising waste, sustainability and seasonability. Author Michael James is a Michelin-restaurant chef by training who was drawn early to the art, precision, and satisfaction of baking. In All Day Baking he turns his attention to the pasties of his British childhood, the pies he creates today for his young family, and the quiches, sausage rolls, palmiers and galettes that have earned him an international cult following. He delivers a master class in pastry – from puff to rye to vegan and gluten-free – gifting readers a foundation knowledge that sets them on a path to their own delicious baking adventures. Throughout there is a nod to Michael and wife Pippa James’ ethos, rooted in sustainability, seasonality and a desire to minimise their waste footprint. Trade Review'All Day Baking is a perfect marriage of the finesse of pastry craft and thoughtful, honest food ethos. Generous with knowledge, Michael and Pippa will inspire you to reach past packets of plain white flour to become a grain-inclusive baker with a repertoire of ingenious flavour combinations. These are recipes to always keep close to your hearth.' – Natalie Paull'This book is AMAZING.' – Chad Robertson'Michael and Pippa have created a collection of recipes, thoughts and stories that manage to consider all the best bits about a local, honest and traceable food culture. They've included generous nods to place, season and growers, the value of health and time with family and provided insight and inspiration around the fun and craft of savoury baking. Plus, everything is delicious.' – Dan Hunter'I have been known to join the queue for Michael James’ delicious food, and while I delight in his beautiful cakes and sweet treats, I marvel at his exquisite savoury baking: perfect pastry, on-point seasoning and interesting but never gratuitous, flavours. In All Day Baking, Michael and Pippa have given us a collection of irresistible pies and pasties, homely scones and quiches, gorgeous galettes and tarts. And of course, those famous sausage rolls. Practical tips and friendly guidance ensure our efforts are rewarded, and a wonderful section on ketchups, relishes and chutneys tempt us even more to get (savoury!) baking. My only apprehension is that, with this book, I really will want to bake all day!' – Helen Goh'I met Michael and Pippa years back at a grain gathering at the bread lab at Washington State University. What struck me first was their sincere passion for the foundation of all good things bread and pastry. This was beautifully represented at their world-renowned Tivoli Road Bakery in Melbourne. In their first book, The Tivoli Road Baker, Michael’s full arsenal was on display. In this second book, he and Pippa give us the feeling and flavour of home, a focused all-day arc of savoury pies and pastry pulling from Michael’s roots in Cornwall England, kissed with time and a professional journey well spent.' – Chris Bianco'A declaration for the joys of savoury baking. As exciting as any sweet baking book, it is filled with recipes you’ll make time and time again. From bacon and egg breakfast buns to butter chicken pie, this was a book I devoured, from its beautiful design and imagery, to its modern, thoughtful recipes, this is a book that should find a place in any bakers kitchen.' – Edd Kimber'The lure of pastry never ceases to excite me, yet my natural bent is savoury. In All Day Baking, Michael and Pippa have thrown themselves into the pages savoury first. And in so many cases, offered step-by-step photographs to give the novice huge confidence. I love this book.' – Maggie Beer'Michael and Pippa James have written an inviting collection of recipes that celebrates deeply savoury flavours in the creative seasonal kitchen. Written in an approachable manner with suggestions to increase wholegrain flours, both aspirational and experienced home bakers will expand their pastry skills with these reliable and flexible techniques. From Asparagus, Ham, and Cheese Bostocks, to Beetroot and Shallot Tarte Tatin and Buckwheat English Muffins made with sourdough, these delectable recipes are rooted in old-world traditions but with the modern and accessible flair of an experienced chef. Considerate recommendations for substitute ingredients are present throughout, with clever tips and expertly explained instructions that encourage intuitive prowess while maintaining respect for the process. This will be your handy, beautifully-photographed book of back-pocket recipes that bring enjoyment to any meal.' – Sarah Owens'I have been a massive fan of Michael James ever since I visited him at Tivoli Road Bakery, where he was baking some of the best bread and pastries in Melbourne. We loved his first book, The Tivoli Road Baker, and its always on the shelf in our kitchen and bakery. His new book, All Day Baking, is savoury baking genius, with the chapters set out beautifully, and not surprisingly full of the most tempting and delicious recipes for the whole family. We can't wait to bake from his book.' – Justin Gellatly'Michael's book is both extraordinarily beautiful and inspiring, but more importantly it is also comprehensive; with superb easy to follow step-by-step instructions for utterly delicious recipes that you actually bake, making it perfect for any level of baker.' – Vanessa Kimbell'Michael's book has everything I look for in a baking book – a wide breadth of classic and unique flavours, meticulous notes and instructions on techniques, recipes that can be trusted, and an author who is smart, generous and genuinely wants the reader to succeed. Avid weekend bakers and professionals alike will refer to this book again and again both for fundamentals and inspiration. I look forward to adding many of these recipes to my repertoire.' – Bonnie Ohara‘Create that cosy pub feeling in your kitchen with crisp, buttery pastry enclosing rich, savoury delights’– Food & Travel

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Book SynopsisThe quick, easy, creative, and full-of-flavor sauces in The Complete Book of Pasta Sauces get you from here to dinner in a flash.Table of ContentsIntroduction Reader's Guide A Short Glossary 1 Healthy and Vibrant Vegetable Sauces 2 Everybody Loves Pesto 3 A Treasury of Tomato Sauces 4 Cheese Sauces and Egg Sauces 5 All Kinds of Ragus 6 Fresh From the Sea Fish and Seafood Sauces 7 Hearty Meat Sauces 8 The Basics About the Author Index

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Book SynopsisMarcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell's.Marcus is also judge of MasterChef: The Professionals, combining authority with inspiration for the contestants and viewers alike. But there's another side to Marcus away from the professional kitchens when he's at home, cooking the food he loves to share with his family and friends. In Marcus at Home, he shows you how you can cook these recipes, too.Marcus at Home will cover delicious meals all week long, from chapters on Midweek and Weekend to Entertaining and Baking. Focusing on great flavours and inspirational touches, these are recipes that will become time-honoured favourites in your home. Whether it's a light Chicken & Asparagus Salad or a comforting Prawn Orzo Risotto; an indulgent Eggs & Avocado with Chorizo Jam or a delicious Buttermilk Pannacotta with Thyme Crumble; or a definitive Sunday Roast or a Chocolate Cake, these are recipes that are easy to make at home in the rush of a busy week, when you have a little more time at the weekend, or when you want to make a showstopper meal.Marcus is renowned for incredible food that tastes great. And here he'll show you how to bring this into your home cooking.Trade Review‘Undeniably excellent new cookbook’ – OBSERVER FOOD MONTHLY ‘How to make the Michelin magic happen at home’ – THE DAILY TELEGRAPH ‘Marcus Wareing weaves his Michelin magic to create substantial dishes that will keep you full through winter, using the season’s very best produce’ – FOOD AND TRAVEL ‘These are the recipes he cooks at home and they are brilliant. Easy, simple and most of all tasty this is one book we see ourselves lifting down from the shelves again and again’ – WOMAN’S WAY ‘Marcus Wareing moves away from the highly refined dishes to easily achievable recipes designed to be made in your own kitchen, meaning the sous-vide machine can stay in your shopping basket a little longer’ – SQUARE MEAL ‘New cookbook showcases the fun side of a serious chef’ – THE HERALD

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Book SynopsisLearn to make authentic, delicious, and easy Dominican meals with Vanessa Mota, creator of the popular food blog My Dominican Kitchen. In The Dominican Kitchen, Vanessa Mota, creator of the popular blog My Dominican Kitchen, brings the everyday dishes she grew up with in the Dominican Republic to your busy life. Made with easy-to-find ingredients and featuring traditional comfort foods, the 80 recipes incorporate the delicious flavors of la comida criolla dominicana (Creole food), with influences from the Taíno, Africa, Europe, the Middle East, and China. Enjoy snacks, sandwiches, salads, sides, mains, desserts, and drinks, including: Arepitas Chulitos Chimi burgers Plátanos fritos Sancocho Pollo guisado Empaguetadas Flan de coco Morir soñando and more Complete with step-by-step instructions, stunning photos, stories from the DR, and information for stocking your pantry, The Dominican Kitchen will have you enjoying this exciting cuisine right in your own home.Table of ContentsIntroduction The Dominican Pantry Tools & Equipment What Is Sofrito How to Peel Plantainssnacks & sandwiches Arepitas de Maíz (Cornmeal Fritters) Arepitas de Yuca (Cassava Fritters) Pastelitos de Pollo (Mini Chicken Empanadas) Chulitos (Cassava Rolls) Torrejas de Berenjenas (Fried Eggplant) Kipes o Quipes (Kibbehs) Pan de Yuca (Cassava Cake) Yaniqueques (Fried Crispy Johnnycakes) Pan con Aguacate (Avocado Sandwich) Chimichurri (Chimi) Burger Sandwich de Pierna (Pulled Pork Sandwich) Shredded Chicken Filling Ground Beef Fillingsalads & sides Ensalada de Aguacate (Avocado Salad) Ensalada de Hojas o Ensalada Verde (Garden Salad) Ensalada de Tayota, Zanahoria y Huevos (Chayote, Carrot, and Egg Salad) Ensalada Rusa (Potato Salad) Ensalada de Coditos (Macaroni Salad) Arroz Blanco (White Rice) Habichuelas Guisadas (Stewed Red Beans) Gandules con Coco (Pigeon Peas with Coconut Milk) Moro de Habichuelas Rojas (Rice with Beans) Moro de Gandules con Coco (Rice, Pigeon Peas, and Coconut Milk) Arroz con Fideos (Rice and Fried Noodles) Yuca con Cebolla (Boiled Cassava with Onions) Plátanos Fritos (Fried Plantains) Guineítos (Savory Green Bananas) Batatas Fritas (Fried Sweet Potatoes)soups & stews Asopao de Camarones (Shrimp and Rice Soup) Sancocho Dominicano (Meat and Vegetable Stew) Sopa de Mondongo (Tripe Stew) Sopa de Pico y Pala (Chicken Soup) Sopa de Pescado (Fish Soup) Chapea de Gandules con Coco (Legumes, Rice, and Coconut Soup) Sancocho de Habichuelas (Black Bean, Meat, and Vegetable Stew)main dishes Mangú con los Tres Golpes (Mashed Plantains with Eggs, Salami, and Fried Cheese) Locrio de Pollo (Chicken and Rice) Locrio de Longaniza (Rice with Dominican Sausage) Locrio de Salami (Rice with Dominican Salami) Locrio de Pica Pica (Rice with Spicy Sardines) Chofán (Dominican Fried Rice) Pastelón de Plátano Maduro (Sweet Plantain and Beef Casserole) Espaguetis Dominicanos (Dominican Spaghetti) Tostones Rellenos (Stuffed Fried Green Plantains) Pollo Guisado (Braised Chicken) Rabo Encendido (Spicy Oxtail Stew) Bistec Encebollado (Steak and Onions) Chivo Guisado (Braised Goat) Chicharrón de Pollo (Fried Chicken) Hígado Encebollado (Liver with Onions) Puerco Asado o Pernil (Roasted Pork Shoulder) Pollo Horneado con Wasakaka (Roasted Chicken with Wasakaka Sauce) Pescado Frito (Fried Fish) Pescado en Coco (Fish in Coconut Sauce) Bacalao con Huevos (Codfish and Eggs) Camarones Guisados (Stewed Shrimp) Masa de Cangrejo Guisado (Stewed Crabmeat) Bacalao Guisado con Papas (Stewed Codfish with Potatoes) Arenque con Huevos (Herring and Eggs)desserts Flan de Coco o Quesillo (Coconut Flan) Habichuelas con Dulce Dulce de Leche Cortada (Curdled Milk Fudge) Jalea de Batata (Sweet Potato Pudding) Plátanos al Caldero (Caramelized Ripe Plantains) Arroz con Leche (Rice Pudding) Jalao Majarete (Corn Pudding) Conconetes Bizcocho Dominicano (Dominican Cake) Pudín de Pan (Bread Pudding) Pan de Maíz (Corn Bread) Pan de Batata (Spiced Sweet Potato Cake)drinks Morir Soñando Morir Soñando de Limón (Lime Morir Soñando) Morir Soñando de Chinola (Passion Fruit Morir Soñando) Batido de Lechosa (Papaya Shake) Batido de Zapote (Mamey Shake) Batido de Guineo (Banana Shake) Jugo de Remolacha, Naranja y Zanahoria (Beet, Orange, and Carrot Juice) Jugo de Chinola (Passion Fruit Juice) Mamajuana Avena Caliente (Hot Oat and Milk Drink) Chocolate Caliente (Hot Chocolate) Té de Jengibre (Ginger Tea) Index Acknowledgments About the Author

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Book SynopsisA beautiful book and the perfect Christmas present.' Jamie OliverMore than just a compilation of gorgeous recipes: it's a moving collection of precious food memories that testify to the enduring impact of what we eat.' Nigella LawsonThese Delicious Things is a collection of nostalgic food memories and recipes from more than 100 of the UK's top chefs and food writers. Published to support children living in food poverty, it is proof that when people give a piece of themselves for the benefit of others, incredible things can happen.This is both a cookbook and a story book filled with childhood memories and scrumptious feasts. And it's a book that wants to make a difference by supporting Magic Breakfast, a charity whose aim is to feed children living with food insecurity so they're not too hungry to learn.With recipes for every occasion and time of day, These Delicious Things provides elevated versions of well known favourites that will impress even the toughest (and smallest) of criticTrade Review‘As well as backing this excellent cause, there’s the pleasure of recipes and food memories from Jamie, Raymond Blanc, Stanley Tucci and more.' Delicious Magazine ‘This new charity cookbook is a beautifully written ode to food memories and recipes from more than 100 of the UK’s top chefs and food writers.’ – ESQUIRE magazine ‘Angela Hartnett, Nigella Lawson, Yotam Ottolenghi, Stanley Tucci, Andi Oliver and Lucas Hollweg are just a few of the stellar line-up of 100 chefs who’ve contributed recipes to this nostalgia-filled compendium.’ – Waitrose Magazine 'One of those rare charity compilations, in aid of the magnificent Magic Breakfast, that is impossible to put down. By Jane Hodson and Lucas Hollweg, with photographs from Clerkenwell Boy, it’s filled with the food memories (and recipes) of everyone from Jamie Oliver and Raymond Blanc to Asma Khan, Andi Oliver and Stanley Tucci, plus many more. One to really tuck into.' – Tom Parker Bowles, MailOnline 'These Delicious Things is filled with a collection of nostalgic food memories and recipes from more than 100 of the UK’s top chefs and food writers to hit the comfort food spot.’ – Stylist Magazine Jamie Oliver Cook Book Club Pick for December 2023

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Book SynopsisWith a new introduction by Felicity CloakeFanny Cradock is the Queen of Christmas cooking The TelegraphKeep Calm and Fanny on! A fabulously festive companion to navigating the party season with aplomb.Stuffed full of jolly recipes, decorations and plans in this new edition of her classic 1968 guide, British culinary icon Fanny Cradock comes to your festive rescue. In her eyes the hostess's role is as much set designer and theatre director as caterer. She is obsessively thrifty, fierce in her determination to Make an Impression, and just can't resist taking things too far; if something can be filled, covered in aspic or deep fried, it usually is Fanny just can't help herself.And when times get truly tough, there's a whole chapter of Slap Happy Crisis Substitutes for Serious Cookery'.Told with Fanny's trademark caustic wit and overblown attention to detail, and with a new foreword by food writer Felicity Cloake, Coping with Christmas' is a waggish wink to help find the magic along the w

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Book Synopsis***Winner of The Fortnum & Mason Cookery Book of the Year Award 2017'This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing.'Nigella Lawson'No one writes about food so beautifully with recipes which are, as the title says, simple to prepare yet always enticing. A treasure both to give and receive.' Julia Leonard, London Evening Standard'Her latest book, Simple, is destined to become a classic.'Daily Telegraph'Diana Henry's latest release is packed with tasty recipes we want to make again and again'.Jamie Magazine'I have always been a fan of this author for her good basics and sensible recipes that taste delicious. She writes well and gets the gastric juices going'.Irish Examiner'It's the next best thing to going to a favourite friend's for dinner and knowing that the food will be delicious, you're going to love and be nourished by everything, there won't be a weird fancy table placement and there is no risk that you'll ever run out of wine. Reading her recipes is almost as satisfying as making and eating them.' Daisy Buchanan, The Pool'A book to adore'Tom Parker Bowles, Mail on Sunday'Simple is her 10th book, and one of her very best; beautifully written and endlessly inventive, it would make a great gift for anyone interested in good food with minimal effort (i.e. just about anyone).'Felicity Cloake, The Guardian'Another outstanding collection of recipes for getting lunch or dinner on the table "quickly and easily, but with pizzazz". It's also a fascinating look at how eating habits have changed over the past decade"Sunday TimesAs featured in Glamour's 'best cookbooks ever written, to help inspire your daily cooking at home'No-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour.Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.Trade ReviewEverything Diana Henry cooks I want to eat - Yotam Ottolenghi

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Book SynopsisFrom comforting classics to contemporary takes, discover why pies are the perfect way to create luscious, fresh and seasonal dishes that everyone is sure to enjoy. Nothing beats a proper pie. Whether savoury or sweet, for a crowd or just for one, there’s something irresistible about breaking through that golden pastry crust and tucking into the succulent filling inside. First you’ll learn about basic equipment, pastry-making techniques and tips on latticework for a show-stopping pie topper – mastering your skills before creating your perfect pie. Then, in Everyday Pies you'll find wholesome recipes you can share any day of the week. Next, in Posh Pies you'll discover more elegant dishes that are sure to impress your dinner guests, before turning to Portable Pies, perfect for a picnic basket. Finally, delve into Sweet Pies where you'll be tempted with all the sticky-sweet fillings fit for a cosy dessert. Guaranteed to eat each dish with a smile on your face, there are over 50 flavoursome pies that will have you coming back for more. Indulge in favourites such as Chicken Pot Pie or Steak & Kidney Pie. Step up your pie game with something more complex such as Fillet of Beef en Croûte or Roast Smoked Salmon Koulibiaca. And when you need something sweet, fill your home with the smell of Deep-Dish Toffee Apple Pie or Lattice-Topped Cherry Pie. For every taste and every occasion, there is a glorious pie to please.

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Book SynopsisClaudia Roden''s A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . .''Meticulously collected, compellingly assembled, lovingly told . . . Informative, delectable and incredibly useful'' YOTAM OTTOLENGHI''Roden''s great gift is to conjure up not just a cuisine but the culture from which it springs'' NIGELLA LAWSON_______When it first published, Claudia Roden''s bestselling classic Book of Middle Eastern Food revolutionised Western attitudes to the cuisines of the Middle East.Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook''s tour of the Middle East, including Syria, Lebanon, Egypt, Turkey, Greece and Morocco. Inside there''s a delicious array of dishes to enjoy, including . . . Hot StuffeTrade ReviewClaudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ... -- Simon SchamaClaudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures * Observer *Roden's great gift is to conjure up not just a cuisine but the culture from which it springs -- Nigella LawsonBeyond the evocative stories and buoyant style ... there is always information ... meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful -- Yotam Ottolenghi

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Book SynopsisLarousse Gastronomique is the world''s classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today''s cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.Table of ContentsEQUIPMENT; TABLE ARTS; CULINARY TECHNIQUES AND VOCABULARY; HOW TO STORE AND PRESERVE FOOD; CHEMICAL AND MOLECULAR GASTRONOMY; NUTRITION; RULES; MEAT, CURED MEAT AND POULTRY; FISH, SHELLFISH AND CRUSTACEANS; FRUIT AND VEGETABLES; GROCERY; SPICES; AROMATIC HERBS; CREAM AND EGGS; BAKERY; PATISSERIE AND SWEETS; CHOCOLATE; NON ALCOHOLIC DRINKS; COCKTAILS AND ALCOHOL; WINE AND WINE MAKING; FRENCH REGIONS; FOREIGN COUNTRIES: EUROPE FOREIGN COUNTRIES: NON-EUROPEAN

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Book SynopsisA kitchen classic for over 35 years, and hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they''re made of, and how cooking transforms them into something new and delicious.For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastro

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Book Synopsis''This book is borne out of my long love affair with Italy - one that started as a heady teen romance and has weathered the ensuing years intact.'' Discover the ultimate cookbook to transport you this winter.Nigellissima is a celebration of fresh, tasty and unpretentious cooking, inspired by Nigella''s experiences of living, working and learning to cook in Italy.In 120 quick and easy recipes, Nigella shows you why Italian food has conquered the world, from sunny pasta dishes to rich lasagne and meats, with indulgent ice cream, cakes and puddings and perfect party food.With warm and witty food writing, mouthwatering photography and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.Pasta - delicious new twists on spaghetti, risotto, lasagne and other favouritesFlesh, fish and fowl - easy meat dishes, chicken recipes and sucTrade ReviewAt her best once again... With dozens of colourful images and easy-to-follow recipes, this book is a fantastic starting point for anybody who wants to try their hand at Italian cuisine * Italia! *In this new book she conjures up, with passionate relish, the warmth, simplicity and directness of Italian cooking, with an Anglo-twist * Mrs D-Daily (Blog) *We love Nigella for her infectious enthusiasm and her pure unadulterated joy in cooking and eating. This book made us ravenously hungry -- Jocelyn Doyle * Easy Food *Taking the fuss out of Italian cooking * Look *I wouldn’t eat if it weren’t for Nigella Lawson and Yotam Ottolenghi, so thank God they both put out books this year * Observer *

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Book SynopsisIn this refreshing approach to Polish cuisine, food writer and blogger Ren Behan takes us on a journey to discover the new tastes of her beloved culinary heritage. The food of eastern Europe, long misunderstood in the West, is changing – the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. Alternative grains, such as rye, spelt, buckwheat and millet make an appearance in risottos, as do fresh fruit preserves and pickles, infused honeys, seasonal and raw salads, light broths, delicious cakes and flavoured liqueurs. No book on Polish food would be complete without pierogi, the classic dumplings, and of course they are here, with other substantial dishes such as meatballs, goulash and cutlets, as you might expect, but you will also see them in a new light – filled with strawberries and served with honey and pistachios. Pink sauerkraut adorns vegan pastry rolls, ribs are slowly-braised with honey and vodka, a fresh cucumber salad with sour cream and dill sets off a homely dish of meatballs, and Polish charcuterie sits atop the darkest rye bread. An evocative and inspiring collection of recipes, which truly celebrates all the good things the food of Poland has to offer, and which will leave your mouth watering.

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Book SynopsisThe Electric Pressure Cooker Cookbook is your resource for learning all the shortcuts to make a delicious meal in a fraction of the usual time—with over 200 new family-friendly recipes from the world's leading blogger on pressure cooking Barbara Schieving (of PressureCookingToday.com). These recipes are big on flavor, imaginative in their variety, and easy to make, featuring fresh, natural, and nutritious ingredients.The Electric Pressure Cooker Cookbook features loads of tips and tricks that help you get the most from your pressure cooker, no matter what brand you own. If you're a busy parent or can't find time to make dinnersafter work, then you will love the Shortcut Dinners and 30-Minute Meals sections. With the terrific weeknight meals on the fly, you'll also adore the Sunday Suppers perfect for special weekend gatherings. Find recipes for every taste and diet: Robust meat and chicken dishes Vegetarian mains and sides Healthy breakfasts Tasty sandwiches, wraps, and tacos Soothing soups and stews And a big chapter full of quick and easy desserts Whether you're an experienced pressure cooker user or completely new to this time-saving device, you will return to this cookbook again and again for recipes your whole family will love.Trade Review“Barbara is my go-to source for pressure cooking advice. These are family-favorite, crave-worthy, set-it-and-forget-it recipes that are ready in minutes and that I want to eat every day! I can't wait to try all 200 of them.” - Heidi Larsen, blogger, Foodie Crush“Who knew you could make cheesecake in a pressure cooker? Barbara shows how to prepare favorite dishes quickly and safely in the pressure cooker. With the capabilities of today’s electric pressure cookers, the possibilities are endless.” - Elise Bauer, founder, Simply Recipes“Barbara’s book is one of the most comprehensive cookbooks on electric pressure cooking. It was a joy for me to try her recipes in the Instant Pot as I am sure it will be for you as well.” - Robert J. Wang, founder and CEO, Instant Pot Company

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Book SynopsisKen Hom is widely regarded as the world''s leading authority on Oriental cuisine, and with his Top 100 Stir Fry Recipes, he has created a beautifully illustrated, engaging and easy-to-follow guide to quick, nutritious and delicious cooking. This is the perfect addition to anyone''s kitchen shelf - whether cooking novice or more experienced chef!''Great buy! Best stir fries I''ve ever cooked!'' -- ***** Reader review''Ken Hom does it again .. a cracking guide to stir fries'' -- ***** Reader review''The recipes are easy to follow and Ken Hom''s enthusiasm is hard to resist'' -- ***** Reader review''Just the ticket!'' -- ***** Reader review********************************************************************************************Ken Hom brings us 100 mouth-watering recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates.With 20 new recipes and 80 favo

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Book SynopsisTRANSFORM THE WAY YOU COOK DINNER WITH THE MEALS IN MINUTES PLAN OF ATTACK!Donal''s Meals in Minutes is all about real, honest, fast food made with simple ingredients and clever cooking methods that are the building blocks for delicious home-cooked suppers. These recipes require minimum equipment and ingredients to deliver speedy suppers, ready to serve straight to the table! If you''ve been in a cooking rut, this is the book to change your approach to the kitchen.Donal has delivered 90 fuss-free, flavor-packed recipes, including many from his Meals in Minutes TV series. He has divided the book into six chapters based on how people shop and cook, allowing you to choose a delicious meal that suits the shape of your evening every night.One Pot: Throw it all in one pot, literally, and let the stovetop or oven do the work. Including Thai Chicken Stew, Cauliflower Mac & Cheese Bake and MexicanTrade ReviewMove over Jamie Oliver, there's a new cheeky chappie in town! - Daily Mail

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Book SynopsisThe Giggling Squid Cookbook is a celebration of Thai food from the much loved restaurants famous for their Thai tapas and beautifully designed bold vibrant interiors. Learn the secrets of their classic and sharing dishes and cook them at home for family and friends and entertain a crowd with a delicious spread of tasty Thai delights.Thai tapas starters star signature dishes Golden Money Bags, Sweet Jicama Salad, Candy Pork with Pineapple and Grilled Squid with Garlic. Classic dishes with new twists include all their favourite fish, meat, curry, noodle and rice dishes. Plus exciting chapters inspired by the latest exciting addition to the restaurant menu - breakfasts and light meals and a special drinks section with spicy teas and zingy cocktails and mocktails. There are vegetarian and vegan recipes throughout and delightfully sticky deserts with sweet,fruity Thai flavours.Recipes are introduced by Pranee who opened the first Giggling Squid with her husband Andy in their small fishmen's cottage in Brighton 20 year ago. She was determined to bring real Thai mealtime buzz to the UK and Giggling Squid now has 45 restaurants nationwide with 5 new openings for 2022 plus delivery only outlets too.

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Book SynopsisSea Salt is the complete guide to one of the most ubiquitous ingredients in food, as the family behind Anglesey's Halen Mon salt company teach us how to use salt in all the right ways to make our recipes sing.Trade Review'one of this summer’s most inspiring cookbooks' * Evening Standard *

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Book SynopsisA must-have cookbook and guide for food lovers who want to be greener A Good Appetite is packed with practical information and recipes for making the way you shop and cook more planet-friendly.There are brilliant bite-sized guides to everything from eating with the seasons, batch cooking and the best ways to use your freezer to foraging and growing some of your own food.And there are more than 50 delicious recipes that are designed to be adapted in hundreds of ways to suit what's in season or your store cupboard. It's the foundation of years of great meals.By avoiding food waste and stretching expensive ingredients, there's a payoff for your pocket too, which is important in these thrifty times.Jenny Chandler has created an invaluable guide that can change the way you cook for yourself, friends and family for good.

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Book SynopsisA far cry from the boxed, neon barely-food' staple of yesteryear, today's mac and cheese is now a culinary supernova.In the past decade, mac and cheese has become indispensable on menus across the globe, from dive diners to artisan eateries, delectable dinner parties to favoured food trucks. So loved is the cheesy goodness, it is served as both a simple side and a magnificent masterpiece in its own right.With MAC + CHEESE, learn to make the ultimate comfort food in 60 recipes at home from Deep-fried Mac and Cheese Bites and Mac & Cheese Muffins, to Breakfast Mac and Cheese and Lobster Mac and Cheese ideal for a swanky dinner party or a quick weekday meal. Across these mouth-watering pages, discover how to prepare this glorious dish to suit your personal taste, plans, cooking level and ability to think outside the box!Trade ReviewOK Magazine October 2023: 'Tired of the same old mac and cheese recipes? Fed up of making it the classic way each time? No worries, we've got you covered!'

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Book SynopsisDouglas grew up in a big family where his mother and grandmother served big dinners every night of the week. Today, he''s one of the country''s hottest chefs, known not only for making Pacific Northwest cuisine and wine a centerpiece of American dining but also for hosting sensational big dinner parties at home. With his wife, Jackie Cross, Douglas takes an equally innovative approach to cookbooks, sharing menus and memories in an out-of-this-world collection.Drawn from special meals with family members, friends, vintners, and fellow restaurant owners, Tom''s Big Dinners brings together thirteen of his favorite feasts, with no-nonsense recipes that make it easy to cook like a restaurant chef without ever leaving home. The menus range in style from the refined Wine Cellar Dinner, with recipes for Goat Cheese Fondue, Vine-Roasted Squab with Syrah Jam, and Chocolate Crèpes, to the relaxing Screen Door Barbecue, featuring Pit-Roasted Pork Spareribs, Down-Home Coll

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Book SynopsisTea for two. That''s what it''s all about, right? So how come every recipe you pick up says serves 4 to 6? Or more! What do you do when you want macaroni and cheese, but don''t want to be reheating it for three nights? Or a couple of cookies, but don''t want to be tempted by two dozen sitting on the counter all week?Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today''s tastes like Pork Satay Salad and Snapper Fillets Sautéed with Orange and Pecans. Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liq

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Book SynopsisA national bestseller for more than three years in hardcover, The Zone has introduced millions of people worldwide to a breakthrough approach to dieting based on Novel Prize-winning scientific research. Treating food as the most powerful drug available, The Zone plan shows how food, when used unwisely, can be toxic. Used wisely however, it will take anyone into the Zone, a state of exceptional health familiar to champion athletes. Now the benefits of Barry Sears߲evolutionary program can be experienced in just one week! With A Week in the Zone, everyone can start on the path to permanent weight loss and learn how to burn body fat, and keep it off - without deprivation or hunger. They''ll also discover how the Zone helps to both increase energy and fight heart disease, diabetes, PMS, chronic fatigue, depression, and cancer.

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Book SynopsisSpiced with stories of family and friends, sweetened by memories of holidays and celebratory meals, Brown Sugar is a slice of life from African American communities across the country. In this collection of recipes and tales, Joyce White passes along generations of kitchen wisdom and dessert favorites, as well as fresh and creative variations on classic sweets.From the wedding reception-ready Coconut Peach lake to the simple joy of Gingered Tropical Fruits, these are desserts for any occasion. The flavors are comforting and festive, as are the many poignant stories that White shares. A sublime Sweet Potato Cheesecake is passed along from a hardworking mother in California, while Three Sisters Coconut Pie is White''s composite of three good friends'' favorite pie recipes, each reflecting their unique backgrounds. The results are at once innovative and familiar.Whether you are looking to make the perfect Lemon Meringue Pie or to preserve summer fruit, these reci

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Book SynopsisSimon is a man who has dedicated his life to searching out the very best recipes. In Simon Hopkinson Cooks, he has created 12 menus offering dishes that not only taste good, but also complement each other perfectly. For Simon, cooking is about care, precision and love, and combining his professional skills with his understanding of home cooking, once again, he has created delicious recipes you will enjoy making - and eating.From the author of the number 1 best-selling book, The Good Cook, here are some more seriously good recipes.Trade Reviewone of the best cooks – and chefs – this country has known -- Delicious Magazine * Delicious Magazine *Simon Hopkinson's recipes are masterpieces of clarity and sense -- Carolyn Hart * The Daily Telegraph *A selection of menus from one of our greatest chefs and food writers * Woman and Home *This very clever book is easy to follow -- Clodagh McKenna * The Irish Times *his enthusiasm shines through this book, which presents a series of beautifully balanced menus for different occasions * Daily Mail *

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Book SynopsisEvery parent''s dream - proper, nutritious recipes for the whole family that will get even the fussiest kids eating up. With delicious recipes and mouth-watering photography, this cookbook from popular blogger and Guardian columnist will revolutionise family supper times...''One of the best family cookbooks I''ve seen in years'' -- Diana Henry''The best family cookbook EVER'' -- ***** Reader review''My new favourite cookbook for sure'' -- ***** Reader review''Really love this book - it''s on heavy rotation in my kitchen'' -- ***** Reader review''Awesome'' -- ***** Reader review''Good for the soul and for the stomach'' -- ***** Reader review''A real winner'' -- ***** Reader review****************************************************************************************************Faced with the daily challenge of what to cook for her three youngTrade ReviewOne of the best family cookbooks I've seen in years. -- Diana Henry * Diana Henry *

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Book SynopsisCurry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them. Curry is vivid, entertaining and delicious.Fascinating and meticulously researchedlayers historical fact with mouth-watering dinner table gossip' Meera Syal, The TimesThis imaginative book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the balti houses of Birmingham.Curry is the product of India''s long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portugese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed, with their passion for roast meat accompanied by cauliflowers and beans. When these new ingredients were mixed with native spices, they produced tTrade ReviewMarvellous and well-illustrated...based on exhaustive research and full of intriguing nuggets of information -- Chandak Sengoopta * Independent *A beautifully balanced book, melding historical fact with modern anecdotes... It's the definitive history of curry * Mail on Sunday *Fascinating and meticulously researched... layers historical fact with mouth-watering dinner table gossip of maharajah's epicurean excesses -- Meera Syal * The Times *Original and highly entertaining * Daily Mail *

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Book SynopsisExquisitely designed, beautifully written and featuring mouth-watering photography, this gorgeous tome makes the perfect gift for the pasta lover in your life!Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy''s favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes.Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling).This is glorious celebration of pasta from one of the best food writers of our time.SHORTLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS________________________''I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.'' Nigel Slater''Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now'' Simon Hopkinson''Rachel Roddy''s writing is as absorbing as any novel'' Russell Norman, author of Polpo''Roddy is a gifted storyteller, and a masterful hand with simple ingredients'' Guardian CookTrade ReviewPleasure provoking ... [Rachel's] recipes seem to beam her readers into the kitchen with her as she cooks, helping us to absorb the tastes, textures, sounds and smells of everything along the way. * Nigella Lawson *I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta. * Nigel Slater *Rachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now * Simon Hopkinson *When I describe this, [Rachel's] third book, as a journey into the world of pasta, I am short-selling what a soaring and glorious read it is...The intensely curious Roddy is an earthily sensual writer unencumbered by an excess of ego * Nicola Miller *Rachel Roddy's writing is as absorbing as any novel * Russell Norman *Oh I wish I could write like Rachel. She is a natural: recipes that instantly make you want to cook and then eat. I love this book. * Angela Hartnett *Roddy is a gifted storyteller, and a masterful hand with simple ingredients * Guardian Cook *Unpretentious, unusual and delicious * Country Life on Five Quarters *An A-Z of Pasta is not only immensely user-friendly and practical, it is also a labour of love...Open the book on any page, get into the kitchen, and you are guaranteed a delicious meal * Madeleine Morrow for London Unattached *

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Book SynopsisThe award-winning author of Think Like a Chef and chef/owner of Craft introduces a selection of 125 delicious recipes that emphasize fresh, seasonal, and often local ingredients and explains how to maximize flavor and texture cooking. 35,000 first printing.

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Book SynopsisFor anyone who needs a little comfort in their kitchen, Chrissy Tiegen''s second collection of mouth-watering recipes is sure to soothe your soul with deliciously comforting food.After settling into parenthood, falling in love with different flavours, and relearning the healing power of comfort food, Chrissy Tiegen has crafted a whole new collection of her favourite comfort recipes.Full of delicious and soul-soothing food, Cravings: Hungry for More is filled with recipes for quick-snap meals; recipes for lighter, brighter healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly.Chrissy''s is a life of . . . CHICKEN AND DUMPLINGS. The ultimate quick and easy comfort food. A creamy one-pot wonder: tender chicken breast and doughy delicious dumplings. GARLIC HONEY PRAWNS. A 15-minute meal that''s worthy of any Chinese restaurant, made with soy sauce, honey and orange, served witTrade ReviewChrissy Teigen is wonderful . . . she returns with her second cookbook, packed with the stuff she genuinely eats (her banana bread is said to be quite spectacular). * News Letter *

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Book Synopsis120 everyday, restaurant-quality recipes that you can make in your slow cooker or Crock-Pot at home.Everyone loves restaurant-quality meals, but not everyone loves the cost. What if you could make restaurant-quality meals in your slow cooker at home, and at a fraction of the cost of the restaurants? The Stay at Home Chef Slow Cooker Cookbook features 120 incredible recipes that are simple, satisfying, and much less expensive to make than if you were eating them in a restaurant. Rachel Farnsworth (The Stay at Home Chef) creates simple, satisfying recipes that will appeal to anyone who is short on time but still wants to enjoy delicious meals at home. Every recipe in The Stay at Home Chef Slow Cooker Cookbook uses every day ingredients and features simple instructions. Slow cooking is one of the easiest and most budget-friendly ways to cook, and the Stay at Home Chef will show you how to do it right!Here's what you'll find inside:Amazing re

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Book SynopsisBring a flash of fire to your cooking with these 500 sizzling chilli recipes specially gathered together from all over the world to titillate your taste-buds.

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Book SynopsisIndia has long been known as one of the great spice capitals of the world. This collection opens with a look at curry basics, and a directory of curry ingredients, fresh herbs, spices, curry pastes and powders. It covers topics ranging from the Mughlai and tandoori dishes of north to the coconut milk and chili recipes of the south.

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Book SynopsisEveryone loves a traditional Sunday lunch and here are all the recipes you need for roasts, pies, stews and of course delicious puddings and custards to follow.

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Book SynopsisPopular Balti stove-top cooking is adapted so you have authentic rich taste without the fat.

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Book SynopsisAuthor and savory pie expert Ken Haedrich takes you on a global tour of dinner pies from food cultures across the world in this freshly illustrated adaptation of his popular Dinner Pies cookbook. Dinner pies have become a favorite go-to for one-dish recipes. Perfect your own crust or, dare we say, buy a pre-made crust and the variations are endless. Learn how to make classic Americana chicken pot pie, British steak and ale pies, Indian potato and pea samosas, spicy Spanish empanadas, and many more crust and no-crust versions of one of the world’s most prolific go-to dinners. Recipes for a range of crusts and make-ahead ideas are included along with how to use the almighty leftover to create pie masterpieces that are all your own! With over 80 recipes and amazing, new four-color photography, this is both a cookbook and an around-the-world tour of culinary traditions that can be incorporated into your own home kitc

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