Cookery dishes and courses / meals Books

Book SynopsisThank Heaven For Neven! This Definitive Family Cookbook Will Be A Lifesaver In Every Family's Kitchen.At the very centre of family life is the food and fun we share together daily.Our families are the most important people in our lives, so when it comes to mealtimes we want to give them the best we can. This new definitive collection gives you all the inspiration and help you need to make life in the kitchen easier and more enjoyable.The book is divided into the areas where many parents look for help: SOS SAVE OUR SUPPERS!, including very practical sections like 30 Minutes Max' and Mince Tonight'. EAT MORE VEG, for ways to sneak more veg into everyone's diet. LUNCH, which is full of inspiration for packed lunches and beyond. BOB BRING ON BREAKFAST!, with lots of delicious dishes to start off your day. PARTY TIME, including everything you'll need to get you through Christmas and other

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Book SynopsisIndulge in the classic celebration of afternoon tea with 35 delectable recipes.

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Book SynopsisFrom old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, this cookbook focuses on beans. It offers over 200 recipes along with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.

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Book SynopsisThis book is pure culinary fun! Gale Gand, pastry chef, author, restaurateur, and TV personalityCooking food on your waffle iron is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater?your child, say?a great reason to dig in). Why waffle?The Ease! Waffled Bacon and Eggs: First, waffle the baconfast, crisp, and no burnt edgesthen the eggs, for lacy whites and perfect yolks (thanks, bacon fat).The Melt! Waffled Macaroni and Cheese: Waffled leftover mac n' cheese is a decadent grilled cheese sandwichgolden, buttery exterior and soft, cheesy insides.The Dimples! Spaghetti and Waffled Meatballs: That's rightcook meatballs in a waffle iron and create dimples where the sauce can pool.The Cool Factor! Waffled Oatmeal Chocolate Chip Cookies: Break out the waffle iron when it's time for dessert, and make soft, gooey cookies with grid marks. No oven required.Dan Shumski's genius lies in asking not what his waffler can do for him, but what he can stuff into his waffler, and following that question through to all of its delicious conclusionsJ.Kenji Lopez-Alt (The Food Lab and seriouseats.com)Trade Review“Dan Shumski’s genius lies in asking not what his waffler can do for him, but what he can stuff into his waffle, and following that question through to all of its delicious conclusions.”—J. Kenji López-Alt, The Food Lab and seriouseats.com “Whether curious, rebellious, or short on cooking equipment, readers who try recipes such as waffled chicken fingers and red velvet waffle ice cream sandwiches will delight in discovering whether or not they will waffle as promised…”—Library Journal“WILL IT WAFFLE? Spoiler alert: It will. Cooking everything in a waffle iron turns out to be fun.”—The New York Times “A book about the only food that matters.”—Buzzfeed “Break out the waffle iron!”—People Magazine"Will It Waffle? Why didn't you tell me about this . . . sooner?"—Deb Perelman, smittenkitchen.com “Pair this book with that waffle iron you never use and some lazy mornings or afternoons for some simple fun in the kitchen.”—KCRW Good Food

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Book SynopsisThese recipes make me smile and laugh out loud with joy, memory, and awe at their total culinary genius. All born from a bond of pure hunger?Samuel L. Jackson, from the Foreword When you're in prison, a little money in the commissary can mean the difference between a life of flavorless misery and the pleasure of re-creating a taste of childhood. And it starts with Ramen. Filled with contributions from anonymous inmates as well as names you'll recognize, such as guitarist Slash and actors Danny Trejo, Taryn Manning, and Shia LaBeouf, Prison Ramen is an original collection of inspired Ramen hacks: Hit Man Burritos. Sloppy Ramen Joe. Onion Tortilla Ramen Soup. Shawshank Spread. And Orange Porkies: Chile ramen + white rice + 1 bag pork skins + orange-flavored punch. Firsthand stories of life in prison, told by each of the contributors, go a long way to explaining the joy of doctoring a bag of Ramen. A joy you can now re-create in the freedom of your own kitchen.

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Book SynopsisONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Food & Wine A modern, brashly flavorful guide to cooking Taiwanese American food, from Josh Ku and Trigg Brown—co-owners of Brooklyn’s lauded Win Son Bakery—and Cathy Erway, celebrated James Beard Award-winning writer and expert on the cuisine. Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or “flies’ head,” a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese American cuisine. With 100 creative yet accessible recipes, this book will unravel the historTrade ReviewJosh and Trigg have made Taiwanese American food approachable for any home cook. * TOM COLICCHIO, chef and owner of Crafted Hospitality *This book is as much a celebration of Taiwanese culture and cuisine as it is Win Son. * EDDIE HUANG, bestselling author and chef *The food at Win Son and in this book is so vibrant and so damned delicious, you will want to scrape the bowls clean. * CLAUS MEYER, cofounder of Noma *“This absolutely beautiful book tells a story filled with friends, family, redemption, and deliciousness.” * RICH HO, chef and owner of Ho Foods *“Josh and Trigg changed my life. Ever since my first bite of their Big Chicken Bun, I’ve seen the world from a whole new perspective.” * MEYHEM LAUREN, rapper and food enthusiast *“Whenever I’m asked for restaurant recommendations, Win Son is the place I send people to. To be able to cook my menu favorites at home is the absolute best and to read the stories behind the dishes is even better.” * FARIDEH SADEGHIN, executive culinary director of Munchies *“Josh and Trigg showed me, a Taipei native, a fresh and delicious perspective on Taiwanese food, which is gorgeously captured throughout this book.” * ERIC SZE, chef and owner of 886 and Wenwen *“This book shows how a small but mighty Brooklyn restaurant has earned its place in Taiwan’s ever- changing food landscape.” * BIN CHEN AND ANDREW CHAU, cofounders of Boba Guys and authors of The Boba Book *

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Book SynopsisFrom Australia's bestselling and most trusted cook comes a stunning new book featuring super-fresh, super-fast recipes to help you feel nourished and energised ... and ready to savour life. 'One of the questions I get asked most frequently is if I still cook at home. The answer is yes. Absolutely. As often as possible.'There are days when it feels as though there's barely time to eat dinner, let alone prepare it. Donna knows on days like these, we all need a little Everyday Fresh in our lives. We all want to create delicious meals packed with flavour and everything that's good for us, with a minimum of fuss. And that's exactly what Donna Hay delivers. 'Simple made special' is the foundation of almost every recipe Donna has ever written. She's all about the classics, but also about a flexible, fresher approach to eating. She's constantly on the lookout for ways to make something easier, healthier, quicker or a little more on-trend - and she also loves a cheat, a quick-fix or anything t

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Book SynopsisCreate 75 of the most popular, post-worthy, and fun recipes straight from TikTok with The Unofficial TikTok Cookbook.Become the next viral sensation and make some delicious dishes that will impress all your friends with The Unofficial TikTok Cookbook. From whipped coffee to pancake cereal and mug cakes to seltzer slushies, you can find all the recipes you’ve seen on social media and have been dying to make in one place. Featuring simple, easy-to-follow instructions, you can now create the recipes you’ve seen all over the internet in the comfort of your own home. Whether you want to post your cooking creations online or just share them with your friends, this book is a must-have for chefs of all ages!Trade Review“Take your obsession with Dalgona coffee, baked oats, pancake cereal, and feta pasta to the next level with a genius cookbook comprised of TikTok’s greatest food hits.” —She Knows“Youthful, upbeat, exuberant, and very, very fun.” —Nonstop Reader “Sure to please.” —Popular Science“Look no further.” —97.5 The Fanatic“The perfect gift for the girl who spends all her time on TikTok.” —Country Living“Anyone who likes to cook will appreciate these fun cooking hacks.” —Real Simple“Anyone who likes to cook will appreciate these fun cooking hacks.” —Real Simple“The gift that should raise a smile.” —Time Out Dubai“Unique… fun and easy.” —One Green Planet“Handy little book… what’s not to love?” —Daily Mail"The perfect read for TikTok-loving teens." —Book Riot

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Book SynopsisPaninis - filled baguettes that are put through a press to warm up the filling and give the bread a delicious grilled flavour - have traversed the continent from Italy to grace discerning restaurants, high-end cafes and sandwich bars everywhere. Because of their popularity, the panini press (think a small George Foreman Grill) has become one of the hottest-selling small appliances on the market. "Panini Express" supplies you with 70 easy yet delicious recipes for your home-made paninis and does not confine itself to only Italian recipes; it explores the world of flavour with offerings such as ham, turkey, Swiss cheese and a hoisin-lime dressing. Also included are four homemade bread recipes and recipes for mayonnaise and other tasty sandwich spreads. It is different and delicious!

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Book SynopsisIACP Award Winner Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just sticky rice, coconut, and palm sugar.Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

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Book Synopsis Things are about to get HOT in the kitchen with Ericka Sanchez and Nicole Presley’s newest cookbook all about salsa Mexican American authors and recipe creators Sanchez and Presley are dishing up all their dirty secrets for authentic salsa in this collection guaranteed to make you sweat. From cooked salsas and fresh salsas to moles and enchilada sauces, your taste buds will be tingling with every tempting full-color photo. With a range of heat levels, you can turn up the spice with Mango Habanero Salsa or go for a slow burn with Smoky Red Pepper Salsa. The cookbook includes instructions for prepping and seasoning your molcajete, and a recipe for homemade tortilla chips that gives a whole new meaning to the term “love triangle.” With recipes to turn even skeptics into salsa lovers, Spicy Salsas & Moles is sure to leave you wanting more!

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Book Synopsis“[These recipes] are designed to be nourishing as well as delicious . . . Whether you are a seasoned home cook or a novice in the kitchen, The Nourishing Asian Kitchen is perfect for anyone looking to explore traditional Asian cooking.”—Sally Fallon, author of Nourishing Traditions Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices, The Nourishing Asian Kitchen presents an innovative approach to experiencing Asian cuisine while promoting nutritious, garden-to-plate meals that are easy to make. When Sophia Nguyen Eng moved to the Appalachian Mountains in Tennessee to start a family farm, she was determined to honor the cultural food traditions and flavors passed down by her parents, who fled Vietnam in 1975. The meals of her childhood drew inspiration from the rich culinary traditions of Vietnam, China, Japan, Korea, and other Asian countries. However, Sophia noticed that preparing these dishes in the United States often relied heavily on processed ingredients containing artificial flavors and preservatives. She was determined to recreate the flavorful recipes she loved while making them healthier. Inspired by the nutritional research of Weston A. Price, the regenerative farming practices of Joel Salatin, and the traditional Asian recipes passed down through her family for generations, Sophia has curated a unique collection of wholesome dishes in The Nourishing Asian Kitchen. These recipes explore the proper preparation of grains, dairy, meats, and ferments, emphasizing fresh ingredients and traditional cooking methods while focusing on flavor, food quality, ingredient sourcing, seasonality, and eating nose-to-tail. With an opening sectioning on mastering basic techniques—like working with bone broth, fish fumet, and ghee—the recipes range from familiar classics to mind-blowing creations, including: Sauces: Korean Gochujang Sauce, Hoisin Sauce, Vietnamese “Peanut” Dipping Sauce, Lemongrass Chili Oil Vegetable & Sides: Pickled Red Onion, Daikon Kimchi, Wild Bibimbap, Mushroom Banchan Soups: Oxtail Pho, Sweet and Sour Tamarind Soup, Spicy Thai Hot Pot, Crab Noodle Soup Meats: Garlic Butter Chicken Wings, Five Spice Pork Belly Banh Mi, Shaking Beef with Watercress Salad, Lamb Bulgogi Spring Rolls Beverages & Desserts: Vietnamese Coffee, Strawberry Lychee Panna Cotta, Matcha Green Tea Honey Ice Cream And much more! From hot pot to tempura, kimchi to pho, each recipe is designed to nourish the body and reconnect with tradition and heritage. And with beautiful photography by David K. Peng, easy-to-follow instructions, and tips for sourcing high-quality ingredients, The Nourishing Asian Kitchen is a must-have for anyone seeking to explore the world of Asian cuisine through the lens of nourishing traditions. "Delicious recipes . . . are paired with mouthwatering photos. . . . These healthy, traditional dishes are worth the effort."—Library JournalTrade Review“What an extraordinary book! I’d say cookbook but this truly is so much more. Eng doesn’t just say ‘Here’s my food and gorgeous photographs,’ she takes us into the most intimate of places, her home, and shows us how we too can feed our families in ours. Packed not just with delicious and practical recipes, it also has important, and oft overlooked, advice on nutrition, sourcing, indigenous medicines, and closed-loop systems.”—Jeremy Umansky, coauthor of Koji Alchemy; James Beard Award finalist; chef/owner of Larder: A Curated Delicatessen & Bakery“Having watched Sophie’s journey over the years, I’m not surprised at the professional detail and sheer culinary breadth of this marvelous book. Far more than a cookbook, The Nourishing Asian Kitchen brings the rich, authentic nourishing heritage of Asian foodcraft to all our tables. The theme is nutritional integrity; the result is health and delectable dining. Following this book’s recommendations will turn you into a menu superstar for your family and friends.”—Joel Salatin, cofounder of Polyface Farm; author, Everything I Want to Do Is Illegal“Finally, an ethnic cookbook that truly celebrates the nourishing qualities of traditional diets! Through The Nourishing Asian Kitchen, Sophia Nguyen Eng empowers the home cook to rely upon ferments, broths, high-quality fats, and even offal to create authentically healthy dishes. This book is exactly what we need to help confront a global foodscape that has been cheapened by the industrial food system to the point that it is making us sick.”—Dr. Bill Schindler, author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health“I have been waiting a long time for an author who unapologetically celebrates traditional flavors enjoyed across Asia using the familiar fresh ingredients we can find in any grocery store. Traditional food is health food, and Sophia Nguyen Eng invites the novice and the expert into a culinary adventure that encapsulates generations of healing knowledge. It is sure to bring joy and health to you and your family for years to come.”—Cate Shanahan, MD, New York Times bestselling author of Deep Nutrition and The FATBURN Fix“Let’s face it, we’re not going to effect positive changes in nutrition without corresponding appeals to our taste buds and our hearts. In this exciting book, Sophia Nguyen Eng and her delightful family link wholesome, whole, and nutritious ingredients with pleasures for the palate and the warmth of tradition and community. “A big ‘thank you’ to Sophie Eng and her lovely family for the consummation of this marriage between whole foods and the savory delights of traditional Asian cuisine. If you’ve sacrificed your favorite Eastern condiments on the altar of clean, additive-free food, take heart; these healthful and delicious recipes give them back to you, better than ever.”—Shawn and Beth Dougherty, authors of The Independent Farmstead; owners of Sow’s Ear Farm “The best recipes are often those handed down from parents to their children—the dishes you learn to cook in your mother’s and grandmother’s kitchen. Sophia Nguyen Eng brings that culinary heritage to the forefront in her gorgeous cookbook. The Nourishing Asian Kitchen is a beautiful celebration of flavor, family, and nutrient-dense cooking. Her Bún Bò Huế has become a fast favorite in our home.”—Jennifer McGruther, NTP, author of The Nourished Kitchen, Vibrant Botanicals, and Broth and Stock from the Nourished Kitchen"Delicious recipes . . . are paired with mouthwatering photos. . . . These healthy, traditional dishes are worth the effort."—Library Journal

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Book SynopsisTake the stress out of meal planning with What's for Dinner!Eliminate the time and hassle of creating a menu by simply following these dependable seasonal recipes to create delicious dinners year-round. This cookbook is the perfect gift for newlyweds and college students looking to strike out on their own cooking adventure. Never serve a dull dinner again with tried-and-true recipes from fried chicken and grilled steak to spicy profiles like curried pork and rice and jalapeño and brie salad. With gluten-free, keto-friendly, and vegetarian options, you can craft dinners the whole family will enjoy, stress-free.

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Book SynopsisNuts, grains, vegetables, fruits and seeds all provide healthy fuel for the body and in combination, they make complete protein powerhouses that easily deliver this essential nutrient. Whether it is Multi-Layered Avocado Toast for breakfast, Acadian Black Beans and Rice for supper or No-Bake Chocolate Peanut Butter Cookies to satisfy a sweet tooth, Ginny Kay McMeans has a protein-packed option for everyone. High-Protein Vegan includes advice on how to build muscle and lose weight, information on the best foods to eat to achieve a strong, healthy body and recipes for DIY seitan. With more than 125 recipes, McMeans proves that vegans don’t have to skimp on this important nutrient.

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Book SynopsisSay goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically “meal-prepped” chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you’ve already done, Sam ensures that you’ll never be bored in the kitchen again! Sam’s recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night’s Tacos or Thursday’s Sloppy Joes. Monday’s Roast Chicken becomes Wednesday’s Thai Chicken Curry or Friday’s Baked Taquitos. “Aw man, Beer-Braised Short Ribs again?” “Nah: Short Rib Egg Rolls!” Sam’s genuine and engaging personality, along with vibrant colour photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about.

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Book SynopsisGary Maclean is celebrating the very best in Scottish food and culture - with a few surprising tweaks.Scotland loves to celebrate an occasion, and we always serve up great food. Covering the most beloved national dishes and local specialities, Scottish Celebrations takes the reader on a journey through Scotland's culinary calendar, from Burns Night in January to the biggest night of the year, Hogmanay. Scotland's National Chef Gary Maclean, owner of seafood eatery Creel Caught, puts a contemporary spin on the nation's classics. In this book he shows readers how they can prepare a bountiful Braemar feast for hungry Highland game fans or concoct a hearty meal as Martinmas brings the cold weather nearer. From Shetland to the Borders, this book is a perfect resource for readers who wish to celebrate the best of Scotland's traditions, wherever they are in the world.'Gary brings us inspiration and influences from around the world, but these are all very much a celebration of Scotland, both the traditional and the modern.'From the foreword by Succession's BRIAN COX'On every page of this book, I was transported back to Scotland'From the foreword to Gary Maclean's Scottish Kitchen by Outlander's SAM HEUGHAN'Gary is a very talented chef, and this book is testament to his skillset and knowledge.'MARCUS WAREING on Kitchen Essentials: the Joy of Home Cooking

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Book SynopsisTacos are the beating heart of Mexico’s food scene. Take your pick from 65 authentic recipes for these little pocket rocket wraps, brought to you by Felipe Fuentes Cruz and Ben Fordham of Benito’s Hat. From simple supermarket kits to high-end restaurant revamps, a whole spectrum of taco offerings now exists for your pleasure. These small but mighty Mexican staples are finally getting the credit they deserve on the worldwide culinary stage. The clever guys behind authentic Mexican kitchen Benito’s Hat bring you delicious recipes simple enough to cook up a fiesta in your own kitchen. First there is a chapter of Little Cravings (antojitos), perfect as a pre-cursor or accompaniment to a taco feast. This is followed by a delicious selection of Breakfast Tacos. Next up is a mouth watering selection of Chicken, Pork and Beef Tacos such as Pork Al Pastor with tropical pineapple salsa. Following these are Fish and Seafood Tacos such as Deep-Fried Fresh Tuna. Inventive Vegetarian Tacos such as Wild Mushroom or Spicy Lentil really hit the spot, then discover the bliss of a Sweet Taco with recipes such as Apple Pie Taquitos. A chapter on Salsas, Relishes and Sides, such as the classic Pico De Gallo, lets you mix and match.

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Book SynopsisHow to create a delicious charcuterie board tailored to any occasion and taste, and use charcuterie in simple recipes. Want to make the most of the wide variety of charcuterie products available today? From cured meats, smoked sausages and salami to pâtés and rillettes, you’ll find the perfect serving suggestion here. Travel around the world and get to know well-known charcuterie from the obviously popular countries of Italy, Spain and France, delving deeper into the regional intricacies to really understand the origins and appeal. Charcuterie Boards also invites you to travel a bit wider and sample some hidden gems from Germany, the UK, Poland and further afield to discover flavours from around the world. Learn how to match and put together visually impressive and delicious charcuterie boards. Choose from a range of themed boards, to help you create a variety of table showstoppers to wow your guests; or even just when dining solo or for two to really get to know charcuterie and all its wonderful flavours. There is endless possibility for different charcuterie combinations to suit all occasions from grouping various salamis from different countries for a taste sensation, to creating the perfect charcuterie board for an on-the-move picnic.

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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 SynopsisDiscover the popular Korean bibimbap dish and a whole wealth of delicious rice and noodle dishes. Transform your kitchen into an Asian wonderland with this collection of over 70 enticing one-bowl recipes using much-loved ingredients such as gochujang and kimchi. Whether you are looking for a quick and easy lunchtime dish, a light and refreshing summer evening meal, or a warming and fulfilling bowl of noodles, this book will serve every need. Begin with the basics of putting a one-bowl rice or noodle dish together and what flavours and ingredients go together well, then move on to trying endless combinations. Discover dishes such as Chilled Soba Noodles with Dipping Sauce, Wild Garlic Miso Pork Stir-fry or BBQ Pork Noodle Bowls, and not forgetting Chicken Noodle Soup or a Spicy Noodle Seafood Broth. Rice and noodles are at the very heart of Asian cooking, providing the building blocks to what is a varied, healthy and fascinating cuisine. They are mostly served as one-pot dishes in soups, salads and stir-fries and provide the carbohydrate element alongside fresh vegetables, herbs, meat and fish, balancing the nutritional benefits of each dish.

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Book SynopsisALL THE NUTRITION YOU NEED, IN ONE VIBRANT BOWL Wholesome Bowls are a deliciously simple concept: one dish recipes that use only fresh, whole foods to build a bowl of flavour, comfort and nourishment. All the recipes are designed to fit your lifestyle and allow you to fall in love with cooking. Try Turkish Eggs with Spicy Sesame Drizzle for brunch, a gooey Balsamic Fig and Goats Cheese Bowl for lunch, a warming Pearl Barley Mushroom Risotto or a vibrant Chicken Fajita Bowl for dinner. For something sweet there’s Vegan Sweet Potato and Chilli Brownie Bowl or Spiced Hummingbird Cake with Cashew Cream Cheese Frosting. Heal your relationship with food: take the time to get to know your body, treat it with respect and enjoy real, fresh foods that fuel you and leave you feeling energized. REDISCOVER YOUR FOOD HAPPINESS AND COOK YOUR WAY TO JOY!

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Book SynopsisBehind The Pass is a unique showcase of the very best chefs across the UK, offering readers an unprecedented insight into the minds of seasoned professionals and rising stars within the culinary world. Each chapter takes a deep dive 'behind the pass' to share the perspective, passion, creativity and knowledge of the talented chefs and restauranteurs who have generously shared their recipes and stories. The book features a mouth-watering range of complex restaurant dishes, delicious desserts, achievable home cooking and weekend projects for any adventurous cook. Discover why these chefs are the ones to watch in the industry, pick up cooking tips that will transform your own kitchen, and enjoy the stunning imagery of some of the UK's best cuisine.

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Book SynopsisLearn the art of barbecue from the best with Marcus Bawdon’s expert guidance, catering for meat-eaters, vegetarians and vegans alike in 70 recipes, providing something delicious for everyone. For barbecue supremo and teacher Marcus Bawdon, outdoor cooking should always be tempting and exciting, whatever your food choices. And it doesn’t always have to be about huge slabs of meat! This book will inspire you to pull together feasts that are guaranteed to wow your friends and family, regardless of their dietary preferences or requirements. The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand – from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and how flavoursome it can be, even for those with a specific dietary need. Here the doors of Marcus’ UK BBQ School have been thrown wide open so you can see in glorious technicolour in his own stunning photographs what is possible, to encourage you to take giant leaps forward on your own barbecue at home. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes and options. Also shared is advice on buying (or building) barbecues, tips on cooking technique, and guidance on honing your skills. BBQ is a real journey, and there is no better teacher than Marcus.

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Book SynopsisElevate your ramen and introduce new noodles into your repertoire! The Ultimate Japanese Noodles Cookbook is your introduction to the world of Japanese noodles and pasta. Chef and restaurateur Masahiro Kasahara presents all his personal favorites in this book—from quick and delicious ramen to hot pots for a dinner party, and classic udon recipes to summery somen.These recipes offer a simple way to recreate your go-to noodle dishes at home and discover new favorites. Pair fresh vegetables and meat with easy-to-find ingredients that can be kept on-hand for a quick and flavorful meal. This book features 65 noodle recipes, including: Curry Udon Noodle Soup Simple Nori Seaweed and Egg Soba Chili Shrimp Somen Ramen with Chicken Tenders and Herbs Chow Mein Noodles with Daikon Radish Sauce Green Shiso, Butter and Bacon Pasta Udon Macaroni Salad Somen Hot Pot Chilled Pan-Fried Glass Noodles Informational sidebars add a bit of background about each noodle type and its role in Japanese cuisine. As an added bonus, Chef Masahiro also includes: Appetizers That Go Well With Noodles Snacks and Sides to Make with Leftover Noodles A bestseller in Japan, this book and its tasty recipes are now available in English for the first time!Trade Review"This is a great cookbook for any cook who seeks Japanese flavours but is short on time to make complicated recipes. All the recipes shared here are satisfying, simple, pared down to a manageable list of ingredients and concise but clear instructions." --KaveyEats.comFEATURED IN THE NEW YORK TIMES MAGAZINE"If you are a Japanese noodle fan and can't find places to eat them in your area, this book can and will fulfill all your noodle dreams." --AdviceSisters.com

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Book SynopsisYou can make dumplings a weeknight staple—and this cookbook will show you how with 40 easy but innovative dumpling recipes from around the globe. Shumai, gyoza, mandu, komber, pierogis: a dumpling by any other name would taste as comforting. The original comfort food in every culture, the humble dumpling takes center stage in this beautiful cookbook. Author Liz Crain offers up beloved staples—with easy, step-by-step instructions for dumpling skins and fillings—and regional favorites, including: Classics: • Chinese soup dumplings and shumai• Japanese gyoza• Eastern European pierogi• Italian goat cheese arrabbiata Regional: • Northwest American morel sherry cream• Cincinnati Chili• Shrimp & Grits• Nettle & Caramelized Onions• Bananas Foster With 40 recipes, full-color photographs—plus vegan, gluten-free, and kid-friendly options—Dumplings Equals Love is the perfect gift for the foodie or home cook in your life.Trade Review"Do dumplings equal love? Well, ask anyone you give a plateful of the pork-and-homemade-kimchee mandu or gingery pork-and-cabbage gyoza from this cookbook, and you’ll probably get the answer, 'Are you kidding? Of course!' Food writer (and dumpling fanatic) Liz Crain guides readers through the key steps of making great dumplings—what tools and ingredients they’ll need, how to form different shapes, the nature of different dumpling doughs—before diving into a plethora of recipes (for both dumpling and dipping sauces) derived from cultures around the world. Classics like pork & shrimp shumai are present; so are pillowy Italian-inspired goat cheese dumplings in arrabbiata sauce, and shrimp & grits dumplings spiced up with homemade sambal."—Food & Wine"Most people know me for barbecue, but I have an abiding love—make that obsession—for dumplings. Liz Crain walks you step-by-step through their preparation, bringing uncommon passion and creativity to her recipes in what may be the most charming book on dumplings ever written. I only wish she did takeout!"—Steven Raichlen, author of The Barbecue Bible cookbook series and host of Project Fire and Project Smoke on PBS"Crain’s perfectly-timed new cookbook shows how making dumplings can bring almost as much comfort as eating them."—The Oregonian"I love dumplings, and Liz Crain makes them easy, accessible, and fun!"—Sandor Ellix Katz, author of Wild Fermentation, The Art of Fermentation, and Fermentation as Metaphor"If we are being perfectly honest here, dough scares me. Reading Dumplings Equal Love left me inspired and confident to mix, roll, and stuff some dough. Liz Crain’s easy style and gentle instruction had me convinced I could do this. Dumplings Equal Love is a recipe rich global journey with encouragement and permission to create your own rainbow of dumplings. So I did, deliciously and successfully."—Kirsten K. Shockey, author of four fermentation books including bestselling Fermented Vegetables and award-winning Miso, Tempeh, Natto & Other Tasty Ferments"WE LOVE THIS BOOK! It is perfect for the serious cook (like Ann) and for the nowhere cook (like Stephen). It is a simple guide to huge flavors and what feels like endless variety. The book lays out the path through the forest to a world of eating we never would have tried on our own. Thank you. Thank you. Fun. Easy. Delicious."—Ann Tobolowsky, actor and director; and Stephen Tobolowsky, actor, writer, and cocreator of The Tobolowsky Files podcast "Liz Crain is one of my favorite food writers, and her first solo cookbook, Dumplings Equal Love, is informative, fun, and filled with easy-to-follow and delicious dumpling recipes from around the world." —David Gutowski, creator of the blog Largehearted Boy

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Book SynopsisNEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of 'the best pizza in New York' (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life.  Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as:Jersey

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Book SynopsisAga cookers have never been more popular, and the queen of Aga cookery is undoubtably Amy Willcock. Here are all the essential recipes that every Aga owner needs to know - from how to cook a full English breakfast on an Aga, making soups, cooking fish and roasting meats, through to baking pies, cakes and breads.Trade ReviewAga-ites will go gaga for this collection of classic recipes. * Waitrose Food Magazine *A homestyle compendium of classic recipes, it's also perfect for first-timers eager to master their new toy. * Image Magazine *Definitive, timeless... bags of advice. 4/5 * Tonic Magazine *

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Book SynopsisCreate fresh and tasty sandwiches that are perfect for parties, picnics, lunch or snacks - all the classics as well as original new ideas are included, from salami hero to salmon pinwheels.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisYou’ve got this! Good enough is a cookbook, but it’s as much about the healing process of cooking as it is about delicious recipes. It’s about acknowledging the fears and anxieties many of us have when we get in the kitchen, then learning to let them go in the sensory experience of working with food. It’s about slowing down, honoring the beautiful act of feeding yourself and your loved ones, and releasing the worries about whether what you’ve made is good enough. It is. A generous mix of essays, stories, and nearly 100 dazzling recipes, Good Enough is a deeply personal cookbook. It's subject is more than Smoky Honey Shrimp Tacos with Spicy Fennel Slaw or Sticky Toffee Cookies; ultimately it's about learning to love and accept yourself, in and out of the kitchen.Trade Review “In a world cluttered by confusing messages about food, bodies, and where you belong, Good Enough is a comforting hug, helping you reimagine your relationship to cooking for more joy, flexibility, and fun!” —Rebecca Scritchfield, RDN, author of Body Kindness “Good Enough is a cookbook full of tried-and-true, approachable and craveable recipes that will encourage even the most harried home cooks to enter their kitchens. But it's more than that. It's also a personal, moving meditation on the importance of self-care and self-nourishment through life's difficult times. Most of all, it is a testament to the life-changing power of radical acceptance.” —Gena Hamshaw, author of Power Plates and The Full Helping blog

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Book SynopsisWinter stews and casseroles don’t have to be boring. Here are 50 surprisingly simple updates on classic recipes, most of which can be prepared ahead of time and cooked when you’re ready to eat. After all, the last thing you want to do after a long day of chilly weather is shop for hard-to-find ingredients in order to prepare an elaborate dinner. Forget about that! Feed the whole family in no time with these stick-to-your-bones dishes, including: Creamy Chicken Casserole Beef Stroganoff Sausage and Spiral Pasta Bake Cajun-Style Chicken Stew Cheesy Scalloped Potatoes These hearty eats will hit the spot, and bonus: There will be plenty of leftovers for lunch, snacks, or another quick dinner.

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Book SynopsisFlavCity Five Ingredient Meals For Easy Weeknight Dinners and More!#1 Bestseller in Slow Cooker Recipes, Heart Healthy Cooking, Diets & Weight Loss, Gluten-Free Diets, Budget Cooking, Green Housekeeping, and Allergies, Special Conditions, Cooking Methods, Regional & International, Soul Food, and Quick & EasyYou don’t have to be a chef to create delicious food. In fact, it only takes a handful of ingredients to make mouthwatering and easy weeknight dinners. This cookbook by Bobby and Dessi Parrish is packed full of simple, healthy dinner ideas that even newbie cooks find easy to make.An introduction to easy meals and cooking. Cooking doesn’t have to be complicated. Food Network champion Bobby Parrish shares the ins and outs of their 5-ingredient meals and assures us his quick and easy dinner recipes are doable for all. By keeping the recipes to five ingredients, Bobby demonstrates just how easy cooking can be. From savory snacks to easy weeknight dinners packed with flavor, this easy (and healthy!) recipe book is just what your kitchen needs. But Bobby and Dessi’s tips don’t stop there―they know that a key aspect of these simple healthy recipes is the prep work at the grocery store beforehand.Hacks for smarter grocery shopping. Going to the grocery store can be a bit overwhelming, especially if your list is long! Fortunately, these five-ingredient recipes make grocery shopping and picking the right ingredients for easy weeknight dinners far less daunting. But smarter grocery shopping is about more than what’s on your list. It’s about knowing how to pick the “best in class” products. Inside find: 50 easy healthy meals that only take five ingredients Advice for cooking with a combination of store-bought and fresh items Essential insight into smarter grocery shopping If you enjoyed books like Keto Meal Prep by FlavCity, 5 Ingredients, The Well Plated Cookbook, or The Easy 5-Ingredient Healthy Cookbook, you’ll love FlavCity’s 5 Ingredient Meals.

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Book SynopsisThe nation's favourite food heroes, aka the Hairy Dieters, are back to show you that losing weight and staying healthy doesn't mean losing out on taste and enjoyment. With more than 80 great new recipes, Si and Dave prove that healthy food can be delicious food - and also easy, accessible and affordable.With the abundance of health and nutrition information being published, it can be hard to keep up with what's good for you and what's not; what the latest advice is on low-fat products; or what you need to know about gut health or high fibre diets. As consumers, we are constantly bombarded by conflicting messages about what to eat and when - and unsurprisingly this can become overwhelming. Ten years on from the release of their first, multi-million copy selling diet book, THE HAIRY DIETERS, Si and Dave are aware of how confusing this can be.THE HAIRY DIETERS: SIMPLE HEALTHY FOOD is here to provide clear, simple nutritional ground rules - based on the advice of medical experts, including Professor Roy Taylor, and professional athletes - and delicious low-cal recipes to help you eat well, lose weight and stay healthy for the long term.This book is brimming with good-hearted healthy food, including tasty ways to start the day, light takes on lunch, speedy snacks, satisfying dinners and brilliant batch-cook basics. All made with easy-to-find ingredients and packed with the Hairy Bikers' trademark knockout flavours, so you won't feel like you're missing out when you cook from this book - these are healthy meals that the whole family will love.

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Book SynopsisFull of recipes sharing their love of bao as well as other Chinese dishes, the Bao Family cookbook symbolises the bridge between two cultures: the traditions of China and the modernity of Parisian life. Perfect for fans of Fuchsia Dunlop, Kwoklyn Wan and Ken Hom.Through over 80 classic yet accessible and playful recipes, Cline Chung and her family push back against the stereotypes surrounding Chinese cooking and pay tribute to its diversity and regionality. Expect an explosion of flavour, with recipes for pancakes, chilli chicken salad, dim sum, spring rolls, hot-and-sour soup, sweet-and-sour fish, Cantonese fried rice and of course bao buns - that perfectly fluffy finger food which feeds a crowd and can be tailored with all sorts of delicious fillings.Bao Family is a bold celebration of Chinese food today, spanning meals all through the day. The key recipes all feature handy step-by-step instructions, and every dish is imbued with the love that Cline and her family have for their homeland of Wenzhou, from their home in Paris.Recipes include:Stir-fried vegetarian noodlesPumpkin fries with salted eggFried egg on riceCharsiu baoHar gowChinese spring rollsWonton soupSteamed pork ribs with garlic and black beansSalt-and-pepper chickenTable of ContentsIntroductionThe chefs of the Bao FamilyIngredients and utensilsBreakfastStartersBao & dim sumSoups & noodlesMain dishesRice & noodlesDesserts

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Book SynopsisBeautiful Salads presents 70+ recipes for healthy, organic, seasonal salads and dressings to make and enjoy year round.Table of ContentsIntroduction Spring Salads Spring Marinated Asparagus Salad with Simple Spring Vinaigrette Sautéed Fiddlehead Fern and Mâche Salad with Spring Ramp Vinaigrette Fresh Fig and Mesclun Salad with Sweet Honey Vinaigrette Ravishing Radish Salad with Chive and Cracked Pepper Vinaigrette Mother’s Day Melon and Baby Spring Greens Salad with Cilantro Lime Vinaigrette Pea Sprout and Strawberry Salad with Strawberry Rhubarb Vinaigrette Baby New Potato and Upland Cress Salad with Chive and Cracked Pepper Vinaigrette Grilled Pork Tenderloin Medallions on Spring Greens with Rosemary and Rhubarb Vinaigrette Grilled Spring Lamb Chop and Fresh Arugula Salad with Apple Mint Vinaigrette Red Raspberries and Spring Mâche Salad with Raspberry and Pink Peppercorn Vinaigrette Spring Bing Cherry and Curly Cress Salad with Ginger Cherry Vinaigrette Spicy Grilled Shrimp and Strawberry Salad with Spicy Strawberry Vinaigrette Asparagus Caesar with Creamy SarVecchio Parmesan Caesar Dressing Fresh Dandelion Greens Salad with Scallion and Honey Bacon Vinaigrette Baby Greens and Fava Beans Salad with Simple Spring Vinaigrette Garden Fresh Tabbouleh Salad with Zesty Lemon Vinaigrette Memorial Day Quinoa Salad with Ginger Cherry Vinaigrette Beet Greens, Golden Beet, and Blueberry Salad à la mode with Savory Blueberry Vinaigrette Wild Crab-Stuffed Artichoke Salad with Lemon Tarragon Dressing Arugula and Asparagus Salad with Zesty Lemon Vinaigrette Summer Salads Mango Tango Salad with Chili Lime Vinaigrette Summer “Sea-sar” Salad with Creamy Lemony Dill Caesar Dressing Grilled Grass-Fed Steak Salad with Creamy Cowboy Ranch Dressing Plum Great Salad with Plum and Cilantro Vinaigrette Peachy Keen Salad with Peach Vinaigrette Heirloom Tomato Salad with Creamy Buttermilk Asiago Dressing Summer Shore Salad with Sweet Onion and Tarragon Dressing Red, White, and Blueberry Salad with Pink Lemonade Vinaigrette Grilled Wild Salmon and Red Raspberry Salad with Pink Peppercorn and Raspberry Vinaigrette Grilled Veggies and Cheese Tortellini Salad with Basil and Sun-Dried Tomato Vinaigrette Nectarine and Nasturtium Salad with Simple Summer Vinaigrette Tri-Color Marinated Pole Bean Salad with Lemon and Chive Vinaigrette Sweet Corn and Confetti Cabbage Slaw with Creamy Cilantro and Cayenne Pepper Dressing Farmers’ Market Cobb Salad with Buttermilk and Peppercorn Dressing Asian Summer Slaw with Honey Ginger Vinaigrette Picnic Table Potato Salad with Stone-Ground Mustard Vinaigrette Bitter Greens and Golden Berry Salad with Balsamic and Vanilla Bean Vinaigrette Apricot and Arugula Salad with Curried Apricot Vinaigrette Aunt Nan’s Nectarine Salad with Warm Bacon and Nectarine Dressing Rainier Cherry Salad with Cherry Vinaigrette Watermelon and Hidden Springs Feta Salad with Watermelon and Lemon Basil Vinaigrette Autumn Salads Mediterranean Roasted Beet Salad with Fennel and Sweet Orange Vinaigrette Orchard Apple and Green Kale Chopped Salad with Maple Cream Dressing NaNa’s Brown Sugar and Curly Kale Salad with Brown Sugar Vinaigrette Autumn Cobb Salad with Cranberry and Sage Vinaigrette Sweet Seckel Pear and Dried Wild Blueberries Salad with Savory Blueberry Vinaigrette Asian Pear and Dried Cherry Salad with Gingered Pear Vinaigrette Grilled Bartlett Pear Salad with Simple Autumn Vinaigrette Harvest Tomato Panzanella Salad with Basil and Sun-Dried Tomato Vinaigrette Three Orchard Apple Salad with Simple Autumn Vinaigrette Fresh Cranberry and Red Anjou Pear Salad with Cranberry Vinaigrette Autumn Waldorf Salad with Creamy Honey and Sweet Tarragon Dressing Curried Grilled Pork Medallion Salad with Curried Apricot Vinaigrette Dark Cacao-Roasted Sweet Potato Salad with Dark Chocolate and Chili Vinaigrette Brussels Sprout Petal Salad with Lemony Sage Vinaigrette Autumn Cabbage and Grape Slaw with Simple Autumn Vinaigrette Autumn Dried Apricot and Couscous Salad with Curried Apricot Vinaigrette Fresh Mozzarella and Shredded Kale Salad with Basil and Sun-Dried Tomato Vinaigrette Winter Salads Arugula and Tangerine Salad with Tangerine Vinaigrette Garbanzo and Greens Salad with Lemon Tahini Dressing Ruby Red and Avocado Green Holiday Salad with Ginger Grapefruit Vinaigrette Soiree Salad Sampler with a Variety of Vinaigrettes Oh, My Darling Clementine Salad with Cilantro Vinaigrette Dried Fig and Cara Cara Orange Salad with Cara Cara Vinaigrette Winter Black Grape Salad with Sweet Balsamic Vinaigrette Merry Fruit Medley Salad with Zesty Pomegranate Cinnamon Vinaigrette Winter Bitter Greens Salad with Sweet Apple and Cinnamon Vinaigrette Tamari Tofu Cobb Salad with Simple Winter Vinaigrette Winter Green Salad with Green Apple and Basil Vinaigrette Chipotle Caesar Salad with Creamy Chipotle Caesar Dressing Citron-Roasted Brussels Sprout Salad with Fresh Rosemary and Meyer Lemon Vinaigrette Pink Pummelo and Heart of Palm Salad with Honey Pepper Vinaigrette Tarragon Chicken and Napa Cabbage Salad with Creamy Tarragon Dressing Resources Index

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