Cookery dishes and courses: main courses Books

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Book Synopsis ‘This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.’ — Jeremy Lee Explore the food of France's borderlands with acclaimed chef Alex Jackson in his second cookbook Frontières. This is a book about the cooking of France’s borderlands: from the geographical to the historical, linguistic and metaphorical. In it, Alex Jackson sets out to investigate the cooking of these borderland areas with a view to exploring the similarities between the food on either side of the borders. From the Riviera, where the border has shifted many times but the cooking remains of a delicious whole, to the Occitan valleys of the Italian Alps, the Franco-German cooking of Alsace, and Marseille, one of the most important ports of the Mediterranean, and its historic (and current) links with North Africa. Alex explores how French cuisine has been influenced through history and that many of these dishes are part of a shared tradition of western European and Mediterranean cookery. With over 80 mouth-watering recipes and fascinating introductions to each region, Frontières will take you on a delicious gastronomic journey through France's varied borderlands, adding many interesting dishes to your repertoire along the way.Trade Review‘If you fell in love with food through trips to France you’ll be in heaven. Frontières shows you why you felt that way in the first place. This will stand alongside my favourite books on French cookery, by Richard Olney and Anne Willan. A dream of a book.’ — Diana Henry 'What a clever, fascinating book this is, with Jackson delving into France’s borderlands, taking in everything from the Alps and Alsace to North Africa, the Riviera and the Southwest. These are permeable borders, the recipes often interchangeable with Germany and Tunisia, Italy and Spain. The writing is wonderful, the recipes sublime.’ — Tom Parker Bowles, MailOnline ‘Frontières is an intelligent and articulate research of authentic, tightly regional French recipes, anecdotes and stories. It is a delight. Ironically, poignantly even, in this 21st century, it could have only been compiled and written by an impassioned rosbif.’ — Simon Hopkinson ‘By exploring the overlapping flavours and traditions of the French borderlands Alex Jackson takes you on a fascinating and potent culinary journey. This wonderful and timely book serves as a reminder that good food always reflects a breadth of influence and, like music, art and friendship, it crosses all boundaries. It contains a superb collection of recipes.’ — Rachel Roddy ‘’Tis a joy to read of the pleasures of French cooking which have so inspired and informed cooks for generations. This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.’ — Jeremy Lee

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Book SynopsisHot and spicy, mild, creamy and comforting, Thai, Indian, Malaysian, Indonesian - the word 'curry' encompasses a huge variety of exciting dishes. With long lists of spices and unfamiliar ingredients, it might seem like a complex dish to cook and leave you more inclined to call for a takeway, but once you know the basics, creating a delicious curry is simple. Including quick curries when you're short on time, classic curry dishes made easy, delicious side dishes and new ideas using curry spices, and plenty of vegetarian ideas, Good Food has collected 101 of their most popular curry recipes. Every idea is accompanied by a full-colour photograph and a nutritional breakdown so you can create a home-cooked curry with complete confidence and know exactly what is in every bite.This edition is revised and updated with brand new recipes and a fresh new look.

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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 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 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 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 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 SynopsisA notoriously restrictive diet, it can seem the end of exciting food, but Phil uses his Michelin-starred cooking talents and simple, honest ingredients to create dishes that everyone in the family can eat - including the pizza, bread, pasta, cakes and biscuits that you thought you would never enjoy againSince Phil Vickery published his first gluten-free book in 2009, the number of people opting to go gluten-free has risen dramatically - 13% of the UK population now say they avoid gluten; in Finland the number of coeliacs has more than doubled in 20 years and in Italy it has doubled since 2007. . The 175 delicious recipes take their inspiration from cuisines around the world and range from Lasagnette with Asparagus and Tomatoes to Easy Pad Thai Noodles and American-style Pancakes with Pears and Almonds.

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Book SynopsisDiscover how to make stunning pasta from scratch suitable for every occasion. Pasta-making expert Carmela Sophia Sereno shows you how to make delicious fresh pasta at home. Whether you prefer to use a pasta machine or craft your dough by hand, you''ll learn how to turn even the most basic pasta dough into a variety of shapes and stunning designs using stripes, spots and delicate herbs. Beginners and expert pasta enthusiasts alike will be amazed at the range of pasta explored in this book, with dishes selected to delight not only with their exquisite taste but also by their beautiful and varied appearance. You will learn how to make:- Linguine with Anchovy and Grape- Asparagus Gnocchi- Crab and Saffron Ravioli- Green Ravioli Parcels with Burrata and Pine Nuts Sereno will teach you how to mix flours, knead, store and shape your pasta. Pasta Fresca is full of incredible, versatile recipes that take inspiration from the twenty distinct regions of Italy. Whether you want to create fresh pasta from scratch or use up the dried pasta from your store cupboard, the recipes in this book will leave you satisfied.

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Book Synopsis15 Minute Meals makes quick meals quick again. From Lamb and Smashed Cucumber Stuffed Pitas, Spaghetti Squash Pomodoro, and Spicy Tomato Poached Shrimp and Chickpeas to Goat Cheese, Pear and Prosciutto Wraps, this cookbook is full of delicious and quick recipes that you and your family will love! Instead of purported thirty minute meals that actually take an hour, every recipe in the book is written to truly take only 15 minutes, from start to finish. No prep is relegated to the ingredients (1 tablespoon of peeled and chopped garlic anyone?). Every single step is accounted for and ordered for efficiency. The book starts with an introductory breakdown of the ingredients that are essential to quick meals and details the plethora of options that modern cooks now enjoy. The recipes allow for less pre-planning and faster execution, with potential swap-outs and suggestions included to make them even easier. Get dinner on the table fast and deliciously!Trade ReviewPraise for 15 Minute Meals “Written in her accessible and welcoming tone, Ali Rosen has created a book full of flavorful and delicious dishes that will actually get dinner on the table in 15 minutes. The recipes are cleverly organized in a time-saving way, plus sprinkled throughout are smart shortcuts, tips on maximizing flavor, and sourcing quick-cooking cuts of meat, fish and vegetables. 15 Minute Meals will surely be a weeknight savior for busy home cooks.” ―Yasmin Fahr, New York Times contributor and author of What's for Dinner and Keeping It Simple “Ali Rosen’s 15 Minute Meals is undeniably prescient, timely, and delicious. We all need quick meal recipes that feel like dinner, not like silly social media video hacks. I don’t know about you, but as a single dad who is always on the move, I found this book to be a life preserver of the highest order. From Bucatini a l’Amtriciania-ish to the brilliance of Ground Chicken Piccata, this is the weeknight meals collection that we should be celebrating, and cooking from.” ―Andrew Zimmern, Emmy and James Beard Award-winning TV host, chef and writer “If anyone can convince me that so many excellent dishes can be accomplished in 15 minutes, it’s Ali! Each recipe comes with a pinch of honesty and humor, and a realistic approach to getting maximum flavor in minimal time through smart ingredients and comfort in your kitchen. If all of these dishes can be achieved in 15 minutes, imagine what else we can all accomplish with the time we’ll save!” ―Adrienne Cheatham, James Beard Nominated chef, author, and television personality “Ali Rosen's joyful new cookbook 15 Minutes Meals offers inventive, clever recipes and ideas to get dinner on the table quickly without sacrificing flavor. Rosen's cheerful voice feels like she is beside you in the kitchen rooting you on, and that you too will get a delicious meal on the table swiftly, relying on a well-stocked pantry, smart shopping, and the occasional shortcut. Please sign me up for the Mussel and Tomato Rice Cake Toast, the Lamb and Smashed Cucumber Stuffed Pitas, and so much more.” ―Colu Henry, author of Back Pocket Pasta and Colu Cooks: Easy Fancy Food. “As a professional chef, I have always been dedicated to creating dishes from scratch without taking shortcuts. However, as a working mother of two young boys, I fully comprehend the constant struggle of ensuring our kids eat well while not sacrificing precious time. That’s why 15 Minute Meals is an absolute game-changer for parents who strive to nourish their kids without compromising on taste or quality. Packed with a treasure trove of quick and easy recipes, this book empowers you to create delectable dishes that your little ones will love. From vibrant salads to comforting soups, from flavorful pasta and noodles to an array of meat and seafood dishes―all you need is 15 minutes to transform ordinary ingredients into extraordinary flavors.”―Leah Cohen, chef, tv host, and cookbook author Praise for Rosen's other works “Ali Rosen is saving our dinner parties one dish at a time.” ―Carla Hall, chef and television host “It’s a necessary and delicious addition to any collection!” —Kwame Onwuachi, James Beard Award–winning chef, Top Chef judge, and executive producer of Food & Wine magazine “Ali’s got us and I’m so glad that she does.” —Dorie Greenspan, author of Baking with Dorie and Everyday Dorie “I want to give Ali Rosen a big high five for writing this book.” —Pati Jinich, James Beard Award–winning and Emmy-nominated host of Pati’s Mexican TableTable of ContentsTable of Contents Introduction Chapter 1: How to Slim Down Your Cooking Time Powerhouse Ingredients Accept that Some Ingredients Can’t Be Fast Shortcuts Are Okay Invest in Better Ingredients Setup as You Walk in the Door Embrace the Broiler Chapter 2: Mix and Match Combos Seaweed and White Beans with Soy and Sesame Shrimp and Black Beans with Kale and Lime Blue Cheese and Radicchio with White Beans and Spinach Spicy Crab Tacos Ground Beef with Kimchi Tacos Greek Salad Tacos Spicy Tahini and Turkey Rice Bowl Everything Bagel Bowl Chaat Masala Lemon Rice Bowl Broiled Mushroom Toast White Anchovy, Butter and Capers Toast Smashed Pea Toast with Sesame and Chili Shrimp and Feta Wrap Goat Cheese, Pear and Prosciutto Wrap Hoisin Beef Wrap Chapter 3: Salads Broiled Romaine with Gorgonzola and Pistachios Smoked Salmon and Spices Salad Diced Fennel and Pomegranate Salad Smashed Cucumber and Chickpea Salad Chili Chicken and Black Bean Salad Chapter 4: Soups Gingery Chicken and Rice Soup Noodle Miso Soup Spiced Up Turkey Chili Basil Pea Soup Charred Zucchini Soup Chapter 5: Seafood Spicy Tomato Poached Shrimp and Chickpeas Mussels with Miso and Bok Choy Microwave Steamed Ginger Lime Salmon Mackerel with Curry Yogurt Seared Ahi with Endive and Orange Chapter 6: Meats Lamb and Smashed Cucumber Stuffed Pitas Ground Chicken Picatta Lamb Chops with Olive and Rosemary Italian Sausage Burger Chimichurri Steak with Broiled Leeks Chapter 7: Veggie Meals Spaghetti Squash Pomodoro Hummus Quesadilla with Spinach and Artichoke Green Shakshuka Veggie Sloppy Joe Omelette Pizza Chapter 8: Pasta and Noodles Soy Sauce Butter Noodles Clams and Fideos Amalfi Lemon Pesto Blistered Cherry Tomato Spaghetti Hacked Ramen Chapter 9: Bonus: 15 Minute Desserts Chocolate Mousse Bruleed Grapefruit Smores Ice cream Sandwich Whipped Cream and Strawberries

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Book SynopsisOver 90 recipes for freshly baked artisan pizzas with delicious, seasonally inspired toppings. Saturday Pizzas is a pop-up pizzeria in Little Island, County Cork, Ireland that has been going for nearly 15 years, and is considered something of an institution within Ireland. In this book the man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The first chapter ‘Getting Started’ gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove. The second chapter, ‘Dough’, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat and Roast Meat Pizzas. ‘Seafood Pizzas’ features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. A long list of Vegetarian Pizzas includes Roast Pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas and Dessert Pizzas to finish.

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Book SynopsisA collection of inviting Indian recipes to cook at home, including street food and snacks, curries and rice, and the all-important chutneys and raitas, as well as lightly spiced desserts. Magical spice powders, sizzling dried whole spices, noisy popping saucepans, aromatic smells, colourful foods... this is what sums up great home-cooked Indian food. In this book, Nitisha walks you through a myriad of spices to understand how each one adds flavour, as well as how they complement each other for different dishes. The excitement, freshness and snack-friendly appeal of street food leads to an explosive mixture of flavours in recipes for Fish Pakoras, Smokin' Fiery Chicken Wings, Deep-fried Spiced Potato, Samosa Chaat and Dhokla Muffins. The beauty of curry is that nothing defines what makes a good curry – recipes vary meaning that the possibilities are endless. Nitisha's recipes for curry include Keralan King Prawn Curry, Uncle Rambo's Goat Curry, Paneer Kadhai and Gosht Aloo Saag Masala. Celebratory dishes are also here, with Masala Grilled Lobster, Tandoori Spatchcock Poussin and Hariyali Salmon. While vegetarian dishes are great as sides and main meals: try a variety of dhals, Channa Masala and Pili Pili Chips. And if all that wasn't feast enough, finish up with some sweet treats, such as Pistachio and Rose Water Ice Cream and Mango and Mint Kulfi.

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Book Synopsis ‘Time spent with Val is not just time spent in wonderful company but with an intelligent, proper cook – I could sit at a table with this man for days. He cooks like he eats; just delicious, delicious food.’ Angela Hartnett, Chef Ultimately, this is a story book with food in it. Valentine Warner presents a collection of personal stories, seasoned with recipes, to read and make in both happy and troubled times; a book of ‘comfort’ food in the truest sense of the word. From the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming wholesome slow-roasts, one-pot suppers and more – this book is about enjoyment, grief, restlessness, disasters and success. Organised chronologically and featuring 75 recipes, The Consolation of Food recognises the affirmative powers of time spent foraging or fishing for ingredients, and of cooking; to soothe the soul, to lift our spirits and to celebrate the pure life-changing and life-affirming joy of good food.Trade Review'A touching, honest and often funny read' * The Spectator, 'Best Cookbooks of 2019’ *'A charming meandering and erudite patchwork of life-affirming musings to dip into or to gorge in a single sitting' * Waitrose Weekend *

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Book SynopsisThis title features 200 fabulous main dish ideas. It is the complete collection of main-course recipes with over 800 step-by-step photographs. It is the essential guide for dinner parties, special occasions, spectacular entertaining, big events and the times when you need to impress the most. It features classic dishes such as Coq au Vin, Provencal Beef and Olive Daube, Risotto with Asparagus, and Turbot Sashimi Salad with Wasabi. It includes additional quick and easy ideas for superb starters, tempting accompaniments and desserts, to frame a perfect meal with ease. Blending classic and contemporary cuisine, this tried-and-trusted collection of recipes is all you need to host a successful dinner party. Whatever the event, there are ideas here from light lunches and suppers for friends and family to al fresco dining and formal dinner parties. With recipes that draw on many cultures, cuisines and traditions, you can enjoy classic world foods such as Roast Rib of Beef, Chicken Biryani, Lamb Moussaka, and Baked Salmon with Watercress Sauce. With tips on planning, preparation and presentation, table settings and creating the right atmosphere, this is the essential cookbook for everyone who entertains.

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Book SynopsisThe Little Book of Seafood is a culinary creation containing a range of seafood recipes from chefs across the UK. Dive into this celebration of the most fabulous ways to cook fish, including Galton Blackiston's Pan-Fried Wild Sea Bass and Scutchers Fillet of Wild Turbot. This compilation is part of our 'Get Stuck In' series, celebrating talent and knowledge from people who are passionate about cooking and who create these dishes for a living. The Little Book of Seafood includes tailored tips and tricks to help readers understand the different types of fish and how to cook them. The Little Book of Seafood has a nautical nibble for every occasion and is perfect for anyone who enjoys cooking with fish but doesn't know where to start or wants fresh ideas. From famous restaurants to independent hidden gems, learn to cook the best seafood dishes and discover where to dine out on fine fish all in one place.

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Book SynopsisThis unique cookbook focuses on a single, humble, often overlooked ingredient: garlic. Featuring an inspiring collection of over 60 recipes alongside a fascinating journey through time encompassing medicine, myth and folklore, The Garlic Story gives garlic the spotlight and teaches readers how to embrace this unassuming allium to transform their home cooking. From sweet confit cloves spread on toasted sourdough to grilled harissa seabass with smoked garlic butter, the mouth-watering dishes in this book may take your breath away (but promise not to leave you with garlic breath!) as they explore global food for every occasion. For travellers, keen cooks, and garlic-lovers, this is the ultimate culinary resource for your kitchen.

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Book SynopsisVegging Out, the new cook book from debut author and plant-based nutritionist Jasmine Cassells highlights and celebrates the plethora of plant-based options to phase into your diet. Showcasing 100 recipes to replace and add variety to the classic meat-filled meals we know and love, Vegging Out is a beginner's guide to this sometimes daunting process of transition into the plant-based lifestyle. From tasty plant-based burgers, pizzas and roast dinners to sweet treats, poke bowls and party food, there's pages filled with tasty recipes to spark your inspiration. Highlights include the Beet it with the Lot Burger, BBQ Chickpea Pizza, Tofu To-key Roast, Chocolate Cob with Banana & Strawberry Skewers, Big Veggie Brekkie Board, Potato Cake Bake and Homemade Hummus - showing you just how easy it is to have a wide and varied diet full of plant-based goodness. Vegging Out will help teach you how to be more in tune with nature and how there are a myriad of ways to have a diversified diet and go plant-based.

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Book SynopsisA collection of 600 muffin recipes that range from classics like Berry and Corn Muffins to favorites like Margarita and savory Quiche Lorraine Muffins. It also includes baking tips, an ingredients guide, and a history of how the muffin came to be an American institution.

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Book SynopsisFalafel are deep-fried balls or patties of chickpea or broad beans, with added herbs, spices, onion and garlic and are widely eaten across the Middle East. While the style varies from region to region, they’re usually enjoyed in a wrap or pitta with salad, tahini, pickles and a spicy sauce. Long popular in Britain, particularly among immigrant communities, falafel are now a nationwide staple, and have swiftly become one of our most popular fast foods. It’s not hard to see why: they also fall into that wondrous overlapping category of being crave-worthy and satisfying, as well as nutritious and fairly low in fat. What’s more, they are a brilliant source of protein for those who don’t eat meat. They are rich in fibre and modern falafel are often made with added vegetables, nuts and seeds, lentils, or grains, as are many of the delicious recipes in this book. Try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. Find Crunchy Sesame Falafel or Falafel Croquettes or enjoy snacks such as tasty Mediterranean Seed Falafel, all packed with good stuff, and very low fat. Whip up a drizzle such as Home-made Tahini Sauce, as the perfect complement your hot, freshly cooked patties. Finally, make tangy quick pickles, crisp herby salads and easy flatbreads so you can serve your freshly cooked falafel with all the trimmings and enjoy it as its best.

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Book SynopsisAward-winning author and instructor Raghavan Iyer explores the origin of curry across the globe with 50 recipes in this illustrated cookbook about the simmering, scrumptious history and lore of a globally beloved dish.? On the Curry Trail is an enlightening journey across Australia, Asia, Africa, Europe, and the Americas to explore the origins of curry and the signature, essential curries of each region. This diaspora of curry brings alive not only the most iconic, category-defining recipes from these continents, but also the history, lore, anecdotes, and familial remembrances that fashion each dish. It delves into the story of curry—what it was and what it is, the places to which it has traveled and the ways it has evolved en route (whether because of local ingredients, cultural tastes, or other factors)—and embraces the many interpretations and definitions of this beloved dish. It makes the flavors of these scintillating curries accessible to the everyday home cook. On the Curry Trail is at once a mash note and an education—one rich in history and sense of place—that tells the definitive, delectable story of this beguiling dish in 50 irresistible recipes. Illustrations throughout.

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Book Synopsis500 casseroles for every occasion—sweet and savory, hearty and light, homey and festive—from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas A good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever. Call it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn.With an ever-reliable and inspired sense of how to create a delicious meal, Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.Trade Review "Ojakangas has found all kinds of ingenious ways—more than 500, actually—to say ‘baked-in-a-dish’ and still mean ‘casserole’ . . . inventive and exhaustive."—Star Tribune "[Ojakangas’s] take on casseroles just may change the way you think about these comforting standbys. . . . Healthier, deliciously creative, easy-to-make comfort foods—what could be better than that?"—Sacramento Observer "Any of these casserole recipes are great to take to parties, church dinners, or community potlucks. . . . In any season, casseroles can be comfort food at its finest."—The Blade "Ojakangas’ list of need-to-know hot dish basics offers tips for both novice and experienced cooks. The award-winning author writes that the idea of the book is to provide healthier, tastier casserole dishes. Mission accomplished."—Star Tribune "The latest volume by this prolific writer, The Best Casserole Cookbook Ever has me hungry and curious ... in her hands, the recipe not only gets a makeover, but the concept of a “casserole” also gets a reboot."—Star Tribune "Jam-packed (pun intended) with more than 500 recipes including sauces, dips and casseroles (“hot dishes” for those true Minnesotans) for every meal and occasion, these recipes are for more than just family reunions."—Post Bulletin "Ojakangas is an inspired chef whose ideas have been oven-tested and sampled at her dinner parties."—Shepherd Express "At over 600 pages, this impressive cookbook is filled with lots of tasty recipes, as well as a chapter on casserole basics."—Northern Wilds "It’s an amazing collection of ‘hot dishes’ (Minnesota term) for every season and every occasion; sweet to savory, hearty and light, even dinner-party worthy."—Rochester Post Bulletin "Some of the best things in life are worth repeating, and this reprint of Ojakangas’ 2011 classic is proof. "—Star Tribune Table of ContentsIntroductionChapter 1: Casserole BasicsChapter 2: Casserole Appetizers & First CoursesChapter 3: No-Knead Casserole BreadsChapter 4: Breakfast & Brunch CasserolesChapter 5: Poultry CasserolesChapter 6: Beef CasserolesChapter 7: Pork CasserolesChapter 8: Lamb, Veal & Game CasserolesChapter 9: Pasta CasserolesChapter 10: Grain & Legume CasserolesChapter 11: Fish & Shellfish CasserolesChapter 12: Side-Dish CasserolesChapter 13: Vegetarian CasserolesChapter 14: Casseroles for CrowdsChapter 15: Casseroles for TwoChapter 16: Casseroles for KidsChapter 17: Dessert CasserolesIndexTable of Equivalents

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Book SynopsisGluten-free and dairy-free recipes and cookbooks abound these days, yet there has not been a great book exclusively about soups and stews. Now, James Beard Award–winning author Rebecca Wood has teamed up with food writer and recipe developer Leda Scheintaub to develop a delicious and satisfying set of recipes to fill this gap. More than 50 recipes accompanied by beautiful photographs will fill those cold winter days with tasty, nutritious delights, ranging from staples like a hearty vegetarian stock that will be the base for many other soups to exciting new possibilities like Congee Five Ways or Quinoa Hokkaido Pottage. No winter's day should be without a delicious bowl of soup, and no cook should be without a copy of The Whole Bowl.

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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 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 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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