Cookery / food by ingredient / food groups Books

Book SynopsisFor over 300 years Fortnum & Mason has been internationally renowned for its style, elegance, English charm and above all, as a purveyor of foods of the finest quality, including a distinguished range of honey and preserves.This beautiful pocket book celebrates Fortnum''s outstanding heritage in preserving. From the fascinating history of its preserves and why Fortnum & Mason continues to use time-honoured methods in their manufacture, to how the store came to house a colony of bees on its rooftop, this is a charming collection of anecdotes and stories alongside over 50 delicious recipes using honey and preserves. From Scallops with Honey, Soy and Chilli, Beef and Stout Puff Pastry Pie and a Marmalade-glazed Ham to delicate teatime treats and elegant puddings, there is a something for every occasion and every time of the day.Beautifully illustrated with colour photography and line illustrations throughout, you can now enjoy a taste of Fortnum''s at home.Trade ReviewDelicious! * The Guardian *This little gem us full of beautiful illustrations and ideas that will tempt even the most reluctant cook to buy a pot of honey and head for the kitchen. * Sainsbury's Magazine *A celebration of the art... Mouthwatering. This pocket book packs a punch, and the dishes won't break the bank if you make them at home. * Image Interiors *A brilliant kitchen tool... The recipes are stunning and offer genuinely inventive ways of using up forgotten jars... There's something for every occasion and time of the day. * Great British Food *Like the shop there is a distinct identity, but it's unobtrusive - if there is a philosophy it's delivered in a slightly tongue in cheek fashion - this is about the finer things in life and a certain old fashioned traditionalism. * Desperate Reader *

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Book SynopsisThe companion to Vegetable Book, this is an alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. The author adds fragments of history or poetry, and explains the why'' as well as the how of cookery.

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Book SynopsisThe world may be forever evolving, but one thing that remains the same is Australia? s love for VEGEMITE. And what makes VEGEMITE so great? It? s completely woven into the fabric of our nation ? it isn? t just owned and made in Australia; it tastes like Australia.There are many ways you can get creative with VEGEMITE, whether it? s for breakfast, lunch or tea. For some Mitey inspiration, look no further than the mouth-watering and easy-to-make recipes in this book ? from bolognese, breakfast muffins and roast beef with VEGEMITE gravy to fresh ways to include VEGEMITE in soups, salads and stir-fries. It even brings a delicious twist to a batch of Chocolate Raspberry Brownies!Celebrating 100 years of VEGEMITE? s place in our hearts and pantries, and complete with the history and fun facts that tell its special story, this is a recipe book that will guarantee lots of Happy Little VEGEMITEs.

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Book SynopsisMadeleine and Florian Ankner are writers, photographers, and food bloggers who favour simple, down-to-earth ingredients in their cooking. Inspired by the fruit and vegetables they find in their local market, they make regional and seasonal produce - including apples - a major part of their creative cuisine. They photograph and write about their food adventures on their blog, which has more than 25k followers on Instagram @backstuebchenblog

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Book SynopsisMeet the world''s most popular vegetable - the potato!It''s time to peel back the potato''s potential and rustle up cosy classic dishes like shepherd''s pie, potato soup, and gnocchi, as well as dishes you won''t have tried before, such as homemade potato bread, potato and courgette cake, potato pancakes and so much more!It''s no doubt that the potato has so much to offer. From new potatoes to baking potatoes, crispy skins to creamy mash, you can enjoy 70 sweet and savoury recipes for the whole family to love, and make Potato Kitchen your cookery staple.Become a potato connoisseur and discover the seemingly endless list of varieties that you can grow, whilst exploring: - A deep dive into potatoes, combining expert knowledge with atmospheric photos of production and harvest- More than 70 classic and creative recipes, both sweet and savoury- Photos of all recipesCalling all potato lovers!Whether you''re looki

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Book SynopsisCucina povera is about making great food with simple, fresh, seasonal produce and available ingredients. Southern Italian Family Cooking shows you how to bring the delicious food of this region to your family''s table.Healthy food on a sensible budget is important to many of us today but in Southern Italy, la cucina povera has been a philosophy for generations. These are delicious, filling recipes that will become family favourites in your own home, such as: Antipasti - traditional starters, cured meats with bread and vegetables in oil. Slow cooked meals such as ragu - a delicious tomato based sauce with meat. Stuffed peppers, using stale bread and herbs to fill peppers prior to baking. Mussels in a tomato and white wine sauce. Pork cotolette, pork escalopes covered in egg and seasoned breadcrumbs, flash fried. And a range of fabulous desserts for when we want a sweet treat - smooth pann

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Book SynopsisWhether you have to cut gluten out of your diet or just feel better when you do, rediscover the joy of cooking with over 120 tasty, feel-good recipes that everyone will enjoy.When chef Gearóid Lynch was diagnosed with coeliac disease, the pleasure of cooking was briefly taken from him. Refusing to let the diagnosis limit his enjoyment of food, he created a variety of delicious, gluten-free adaptations of everyday dishes, which he shares in this book.As well as tempting breakfasts, lunches, dinners and desserts, such as Buttermilk Scones, Camembert Quiche, Bacon and Cabbage Terrine and Apple and Pecan Crumble, there's a section on store-cupboard staples and basics, including gluten-free bread, pizza and pasta. With a few small adjustments, those with coeliac disease will no longer miss out on their favourite meals.''Gearoid Lynch knows how to cook great gluten-free food.''

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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 SynopsisTomatoes are one of the most popular, delicious and versatile ingredients available. This extensively researched guide encompasses every aspect of the tomato - from its many varieties to the multitude of ways to cook it and eat it. It also includes a recipe section with ideas for soups and appetizers, salads and side dishes.

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Book SynopsisPacked with health, tofu is a deliciously versatile low-fat ingredient that is a nutritional powerhouse. 80 creative recipes from simple to sophisticated.

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Book Synopsis From apples and zucchini to delicious meals, revolutionize your home cooking with this colorful, cheerful, and neatly organized edition of a kitchen classic. This reinvigorated, revamped collection of delightful dishes distills a master class for the home cook to its most enjoyable essentials. The brand-new Starting with Ingredients has a colorful, more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. Navigate easily through more than 100 recipes with brightly colored tabs, sidebars, and culinary lore sprinkled throughout. Start with a few delicious ingredients: Citrus Chocolate Summer fruits Potatoes Cheese Greens Tomatoes Nuts And more! From apples to zucchini, there''s a dish for that, developed by a seasoned chef for the home cook to savor. The

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Book Synopsis If you think that Julie Jones''s beautiful creations are beyond you, think again.Jones shares all her tips and tricks as she gently walks you through ten different pastries and gorgeous recipes for sweet and savoury pies and tarts. It''s worth buying the book for the chicken and chorizo pie recipe alone. Absolutely inspiring. - Diana Henry A masterclass in the art and craft of baking and decoration. Julie Jones is renowned for her highly decorative bakes packed with bold layers of flavor and texture. She is leading the pastry revival, believing that with a bit of patience and a love for food, anyone can create delicious, beautiful bakes.A comprehensive Pastry Recipes & Methods section guides you through 10 different types of pastry with step-by-step instructions. These include loved classics such as Shortcr

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Book SynopsisFruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it''s a bit racy to slice a banana onto our cornflakes in the morning? A ''piece of fruit'' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don''t eat nearly enough of the stuff. Perhaps this is because we don''t always understand how to use it in our cooking, or how to choose the best fruit for the season.Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You''ll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops wiTrade ReviewPractical, tempting and easy to follow * Good Housekeeping *Vibrant * Top Sante *Expands your knowledge of flavour combinations, so you can feel confident experimenting with new sweet and savoury tastes * Great British Food Magazine *Instant appeal. Well done, Hugh! * Delicious *

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Book SynopsisIngredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-WhittingstallThe definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old f

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Book Synopsis A guide to making and enjoying pickles from a growing pickle brand with a devoted following.Grillo’s Presents PICKLED: 100 Pickle-centric Recipes to Change Your Life is a love letter to the humble, underestimated, overlooked pickle–long relegated to the side of the plate or the supporting role of occasional hamburger topper. With 100 exciting and delicious recipes, this cookbook is perfect for pickle lovers and pickle fiends everywhere! Including recipes from innovative chef and friend of Grillo’s, Raphael Jacob Khutorsky (Chef Raph), this cookbook will cover the many delicious ways you can make your own pickles at home with special recipes for brine and canning tips, and how to build pickles into your favorite meals, snacks, and cocktails. With recipes like Dilly Devilish Eggs, Pickle-brined Spatchcock Chicken, and a boozy Pickleback Slush, it is an ode to the beloved and mighty pickle.

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Book SynopsisCrispy Base + Melty Sauce + Flavorful Topping = Nachos make a perfect sheet pan dinner! It’s like a dream come true! First, because you now have an invitation to eat a plate of nachos as a real meal, and second, because here are dozens and dozens of recipes and ideas to transform this beloved snack into a nourishing sheet pan dinner. Plus dessert. Written by the irrepressible Dan Whalen, Nachos for Dinner combines the mad-genius spirit of his previous books, ‘Smores and Tots!, with the practical brilliance of Sheet Pan Suppers. First Whalen breaks down the nacho’s intrinsic appeal to its three essential components—a crispy base, a melty sauce, and a flavorful topper. And then he gives you the three flavor profiles—a lot of umami, a little heat, and something bright-tasting, whether pickled or fresh. From there the world is your nacho plate. Of course there’s the chips-and-cheese classic, but then the nachos veer decidedly into dinner, with favorites from every part of the meal from French Onion Nachos, Buffalo Chicken Nachos, and Cobb Salad Nachos to Fish Taco Nachos, Banh Mi Nachos, and Shrimp and Grits Nachos. And there are plenty of not-chos (that is, nachos that use other ingredients for the chips)—like Lasagnachos, Scallion Pancake Nachos, and Pretzel and Brat'chos. Even Apple Pie Nachos for dessert.Trade Review“These fun, meant-to-be shared (and worshiped) works of genius really make me mad!....Mad I didn’t think of them first!” —Rachael Ray “Nachos are the best dinner! Dan Whalen's creative spins are fun, inventive and just plain delicious.” —Molly Gilbert, author of Sheet Pan Suppers ​ “Nachos for dinner?... I am listening!” —Paula Forbes, editor of Stained Page News "This innovative take will inspire home cooks to turn a classic snack into a reliable dinner."—Publishers Weekly

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Book SynopsisDon't know what to do with tofu? Tofu is the perfect ingredient for anyone looking to cut down on their meat consumption. It can be crisp, crunchy, soft or creamy. Its subtle flavour lends itself to both sweet and savoury dishes: you just need to know how to use it! With guidance on how to store, prep, season, marinate and flavour, this fantastic book is packed with hacks to convert tofu haters and make this super ingredient the star of the show.See just how versatile tofu can be, with 60 delicious recipes ranging from traditional phos, stir-fries and salads to the more unexpected: burritos, brownies and even smoothies!

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Book SynopsisOne of The Times Books of the Year 2020Shortlisted for The Fortnum & Mason Food & Drink Awards 2021, Debut Food Book_____________'Fascinating and entertaining - a pleasure to read.' Claudia RodenHave you ever stopped to wonder how our most beloved foods came to be the way they are now? As a nation of food-lovers we have been munching on fruit and veg, drinking tea and coffee and adorning our dishes with oils and spices for generations, but how did this happen? What is the history of our favourite foodstuffs?In this series of enlightening and highly entertaining essays, award-winning food writer Mark Riddaway travels back through the centuries to tell the fascinating, surprising and often downright bizarre stories of some of the everyday ingredients found at London's Borough Market.Discover how the strawberries we eat today had their roots in a clandestine trip to South America by a French spy whose surname happened to be Strawberry, why three-quarters of Britain's late-18th-century intake of tea was sold on the black market, and what Sigmund Freud found so fascinating about eel genitalia.From the humble apples and onions that we've grown on these shores for centuries, to more exotic ingredients like cinnamon and bananas that travel from across the world to finesse our food, Borough Market: Edible Histories offers a chance to digest the charming stories behind every last morsel.Trade ReviewThe story of Borough Market mirrors the British food revolution. This book tells that story; deliciously, ingredient by ingredient. -- William SitwellThis is the perfect book for those moments when you find yourself in the kitchen wondering about how a particular ingredient found its way into our everyday culinary lives. It's as enticing as Borough Market always is, as witty as Mark Riddaway always is, and packed with the kind of knowledge I love. -- Angela CluttonFascinating and entertaining - a pleasure to read. -- Claudia RodenIt's so important that Borough and the food community are supported, and what better way of spreading the word than through the stories and histories of a most historic market that has become a unique beacon of good things. -- Jeremy LeeThis book is for lovers of food and markets and history. It's also a book that everyone who eats should read. It is fascinating, informative and entertaining. Mark Riddaway effortlessly guides us though Borough, telling the story of the market and its produce with ease and grace. -- Kay Plunkett-HoggeMark Riddaway's Edible Histories is thoroughly researched and engagingly written and belongs on the shelf of anyone interested in food history. Even if you are not interested, this is the book that will get you started. -- Mark Kurlansky

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Book SynopsisThe classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil? Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be.

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Book SynopsisAn Eater Best Food Book of 2023A Smithsonian Best Food Book of 2023From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staplesfeaturing original illustrations and recipes from around the world.As Julia Child once said, It is hard to imagine a civilization without onions. Historically, she's been rightand not just in the kitchen. Flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and sauces, but for medicines, metaphors, and folklore. Now they''re Kurlansky''s most flavorful infatuation yet as he sets out to explore how and why the crop reigns from Italy to India and everywhere in between. Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science and history of the only sulfuric acidspewing plant, then digs through its twenty varieties and the cultures built around them. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including a recipe section featuring more than one hundred dishes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion. Just as the scent of sautéed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste.

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Book SynopsisTransform a Few Staple Ingredients into Spectacular Meals. Dinner doesn’t have to be complicated or time-consuming with Rebecca White’s nourishing and exciting meals, prepared with only a few key ingredients already found in your pantry. With one-pot, sheet-pan and slow-cooked recipes, she'll show you how to make simple staples into standout meals. This incredible collection features recipes such as: • Sheet-Pan Cumin Chicken and Bell Peppers • One-Pan Lemon Parmesan Linguine • Porcini Beef Ragù • Braised Star Anise Short Ribs • Pan-Seared Lamb Chops with Shallots and Mushrooms • Duck Fat–Seared Scallops Whether you’re making a convenient weeknight dinner or a party entrée that’s sure to impress, stressful mealtimes will become a thing of the past.

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Book SynopsisGo from what the heck is this to how does it taste so good in this celebration of misfit vegetables

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Book SynopsisThis title features 90 delicious recipes using apples, shown in over 245 mouthwatering photographs. It is a complete guide to cooking with apples, including breakfasts, appetizers, salads, side dishes, main courses, desserts, cakes, sauces, preserves and drinks. It features fascinating information about the apple in history and mythology, and how apple trees have been bred and used in commerce. Tempting recipes include Apple and Cranberry Soup, Bacon Chops with Apple and Cider Sauce, Roast Duck with Apples and Prunes, Apple Strudel, Mulled Cider and Rowan and Crab Apple Jelly. It is the ultimate recipe collection for this wonderful fruit. The humble apple is a much-loved fruit throughout the world. Recognized for its versatility, it is a very popular ingredient in many tasty recipes. This beautifully illustrated volume contains a collection of 90 delectable apple recipes. Dishes include classics such as Roast Goose with Apples, Apple Crumble and Baked Apples, as well as more unusual recipes such as Pumpkin and Apple Risotto, Curried Apple Soup and Apple and Kumquat Sponge Puddings.Red, green, sweet or sour, apples are as important in today's health-conscious society as they have ever been. With over 245 inspiring images, this book is an essential companion for every kitchen library.

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Book SynopsisFrom ancient Greece to the Victorian era and into modern times, vinegar and oil have been used for an infinite variety of purposes. This book explores the many varied applications of these wondrous substances, looking at their distinct properties, the range of types available and their uses as valued ingredients in medicinal treatments, household cleaners, beauty treatments, aromatherapy, as well as 130 irresistible culinary recipes for sauces, marinades, soups and desserts and everything in between. Illustrated with more than 700 beautiful photographs, this wonderful compendium explores the amazing versatility and health and household benefits of these magical everyday ingredients.

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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 SynopsisFresh, tasty and bursting with nutritious ingredients and lively flavours, the food of South East and East Asia has never been more popular and is showcased here in 65 delicious recipes. Food from South East and East Asia is often thought of as some of the most exciting and enticing on the planet. Whether umami-rich with miso sauce, spiked with gently building layers of aromatic spices, or stuffed with fragrant herbs, chilli and garlic, each mouthful packs a big flavour punch. This collection of recipes, from creamy and aromatic to sizzling hot, takes its inspiration from the cuisines of the region and is a must for any lover of exciting food experiences. Whether you need inspiration for small bites and platters for sharing with drinks, or speedy weekday dishes, you’ll find the perfect recipe here. Try Spiced Fishcakes from Thailand; Vietnamese Summer Rolls; or a spicy Indonesian Fiery Beef Satay. Quick and easy recipes for soups and noodle bowls include Sunshine Laksa or a Chicken Pad Thai. For an even more substantial meal, try a Thai Green Cauli Curry, Sweet & Sour Orange Chicken; or Citrus Ahi Tuna with Yuhu Dipping Sauce. Vibrant, fresh, healthy and often prepared in a flash, this style of food is the modern way to eat well every day and this essential collection of recipes provides all the inspiration you need.

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Book SynopsisThis compact, affordable and accessible guide provides insight and background to a celebrated Welsh ingredient as well as 20 delicious options for preparing and serving laverbread.

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Book SynopsisSpelt is a wonder grain. Its deep, nutty flavour and amazing versatility make it a storecupboard essential, not to mention the health benefits. With a broader spectrum of nutrients than modern wheat, it is also easier to digest, lower GI and is known to aid the prevention and treatment of various ailments and conditions. The spelt revival is being championed by Roger Saul, the UK's trusted expert, who grows organic spelt on his farm, Sharpham Park in Somerset. For Roger, spelt is a passion, and he has spent years experimenting. The welcome result is this definitive collection of delicious, wholesome recipes with spelt at their heart. From loaves and cakes full of flavour, to crisp, crumbly pastries, tarts and biscuits, spelt opens up a whole new world of baking possibilities. Try one of the wonderful breads, such as Walnut and Stilton Bread, a hearty dinner such as Moroccan-Spiced Lamb Speltotto, or the sweet indulgence of the Summer Raspberry Cake and join the ranks of people choosing this go-to grain.

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Book SynopsisRich, creamy and against all odds healthy, just a smear of this flavor-packed dip can transform any dish into something infinitely more delicious. Hummus-lovers everywhere will be satiated with this book of over 65 inventive vegan hummus recipes. It’s the humble Eastern Mediterranean mezze dish that stole our hearts – who’d have thought a little bowl of smashed up chickpeas could taste like magic? Hummus has become an essential item for any modern well-stocked fridge, whether served as a dip with breadsticks, slathered on bread to give oomph to kebabs or sandwiches, or offered as part of a main meal in its own right. Homemade hummus is superior to store-bought in many ways: it is less sour, more intense in fresh flavours and inexpensive to put together. Here author Dunja Gulin shares her tips and tricks for making perfect homemade hummus, so that you can get the flavour balance and texture just right every time. The classic combination is usually chickpeas, lemon juice, garlic and tahini – but this basic recipe is so versatile that it gratefully absorbs any flavour you can throw at it. Hummus Where the Heart Is includes such recipes as Onion Jam Hummus, Indonesian-style Hummus, a Baked Aubergine variety and a moreish Cashew and Avocado concoction. There is even a chapter of Dippers, which includes Chapatis, Pitta Breads and Sesame Grissini, with chapters for Hummus Meals and even a daring Desserts section!

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Book SynopsisThis is a new edition of a classic of early seventeenth-century food-writing. The book was written by the Italian refugee, educator and humanist Giacomo Castelvetro who had been saved from the clutches of the Inquisition in Venice by the English ambassador, Sir Dudley Carleton in 1611. When he came to England, he was horrified by our preference for large helpings of meat, masses of sugar and very little greenstuff. The Italians were both good gardeners, and familiar with many varieties of vegetable and fruit that were as yet little known in England. He circulated his Italian manuscript among his supporters, dedicating it to Lucy, Countess of Bedford, herself a keen gardener and patron of literature. Gillian Riley''s translation of this hitherto unpublished document has been recognized as being fluent, entertaining and accurate from its first appearance in 1989. Castelvetro takes us through the gardener''s year, listing the fruit and vegetables as they come into season, with simple and elegant ways of preparing them. Practical instructions are interspersed with tender vignettes of his life in his native city of Modena, memories of his years in Venice and reminiscences of his travels in Europe

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Book Synopsis Nuts - Growing and Cooking includes over seventy recipes from a spiced pecan and pumpkin salad, Christmas nut loaf to a walnut cake. Also included re storage and handling tips and ways to make your own nut products such as nut milks and nut butters. Traditionally nut trees are planted for future generations but this book shows how you can have a harvest within a season, even in a small space. Health wise, nuts are not so much a super as a wonder food, easy to store, and one of the most concentrated foods available; a tiny, but delectable package.

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Book SynopsisThe part-time vegetarian who was identified in Sally’s first book, Veggiestan, has become a thing. Great swathes of the population are now eschewing meat for the best part of the week in favour of healthier, vegetable–based alternatives. The appetite for new ways to brighten your broccoli, add sparkle to your spinach and titillate your tomatillos has never been greater. Since opening her vegetarian café within her shop Persepolis, Sally has seen an explosion of interest in her Middle Eastern-influenced vegetarian dishes. Inspired by the food Sally serves up daily to her hungry customers, this sequel to Veggiestan, ventures a little further from the Middle Eastern shores, deserts and mountain ranges to other continents and beyond... The book still mostly draws on Sally’s experience in Mediterranean and Middle Eastern cuisine, but once again she looks to all parts of the globe for vegetarian recipes (and stories). Persepolis brings you the most outstanding (and fun) ways of feeding without meat or fish, stopping along the way for a chat with the residents and a bit of sightseeing. 150 new recipes, including more vegan recipes/alternatives, offer a fantastic variety of ideas for the vegetarian cook.Trade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine

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Book SynopsisOver 60 recipes for skewered food to cook on open fires, barbecues and grills. Marcus Bawdon, bestselling author of Food and Fire, brings you further recipes to cook over the flames. This time round, they are all skewered on a variety of sticks: metal, wood, rosemary, lemongrass and bay, amongst others. Not only is this a quick and easy way to cook, but the skewers themselves can add flavour to the food that is cooked on them. And this method of cooking, with food brought close to the flames, produces a beautiful caramelised effect that tastes as good as it looks. Easy to prepare in advance, so there are no last-minute panics, skewers are perfect for entertaining, and this method can be used on everything from meat, fish and vegetables to fruit. Recipes come from around the world, and demonstrate the popularity of this way of cooking from South America (Chicken, pepper and chimichurri rojo skewers) to the Middle East (Fig and halloumi skewers), and Oceania (Prawn and pineapple skewers) to Europe (Grilled gnocchi skewers).Trade Review"We love Marcus Bawdon’s enthusiasm for all things skewered. Up your grilling game with loads of helpful tips, tricks, techniques, and amazing recipes to make the most of cooking outdoors." – Leite’s Culinaria

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Book Synopsis'This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook.' - Thomasina Miers, The TimesIn this now iconic staple of Italian cookery, Katie Caldesi collates hundreds of recipes from across the country, from the mountainous north to the sun-drenched Mediterranean in the south. Her collection of recipes, techniques and ingredients, collected from homecooks and trattoria chefs from every region, result in a unique and comprehensive compendium of Italian food.The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.

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Book Synopsis''Australia''s answer to Jane Grigson and Elizabeth David.''Matthew Evans''Paulette is a generous and natural storyteller. Here, at last, she shares her encyclopedic food plant knowledge with us all.''Kylie KwongMeeting plants is like making new friends. It takes time and, with a bit of care and good fortune, enriches both of you. Eventually, you end up in the kitchen together...In our busy, sometimes overwhelming world, nature is a solace. In this stunning companion, Paulette Whitney connects readers to the history and culture of more than 55 vegetables, fruits and herbs, sharing her own experiences, horticultural know-how, kitchen wisdom and favourite seasonal recipes. Paulette surveys 11 plant families, many well known, some less familiar - including their surprising connections, like how every single apple is, in fact, a cousin of the rose. Through evocative storytelling and sublime photography by Luke Burgess during a yea

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Book SynopsisSimple ways to cook eggs from Rose Bakery.Trade Review"Few things are as uniquely gratifying as knowing how to cook an egg—an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious."—Alice Waters, chef and owner of Chez Panisse"This book it not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris."—Clotilde Dusoulier, ChocolateAndZucchini.com"This is the kind of thing I would love to have for breakfast every day."—Oscar de la Renta, fashion designer, The New York Times Style Magazine"A treasury of scrambled, fried, baked, poached and more."—Country & Town House"The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies."—The Stylist"Heralding a new era of egg loving... An egg odyssey... Beautiful."—Metro"Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg, a stylish new cookbook boasting 84 ways to transform the breakfast favorite."—ELLE"From Courgette & Tomato Gratin to Eton Mess, Carrarini positions the modest egg - organic, bien sur - as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris... Make a tart yourself, and see."—Vogue"When in doubt, we eat an egg. Rose does too, and she's teaching us all the ways we can make them gloriously delicious."—DomesticSluttery

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Book SynopsisNamed a Best Cookbook of 2022 by Bon Appetit In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility. From sprinkling adaptogenic powder over granola to reinventing schnitzel with king trumpets, Cooking with Mushrooms expands our ideas of how to use mushrooms as both a food and a flavor, a seasoning and the star of the plate.Here are a variety of mushroom broths to make you feel better. Breakfast recipes like Soupy Eggs with Chanterelles. Mushroom Larb or a Crispy Shiitake “Bacon” Endive Wedge Salad makes the perfect lunch. Mushroom Ragu or a Roast Chicken with Miso Mushroom Butter can change the dinner game, and a Maple Mushroom Ice Cream will transform your ideas about dessert.The dishes might sound familiar—lasagna, risotto, a bourguignon, brownies—but the ingredients and flavors are as unexpected as they are delicious. In all, Cooking with Mushrooms features nearly 100 recipes that unlock the powerful flavors and health-giving properties of the world’s most magical ingredient.Trade Review“In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer“In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "A book so beautiful, merely leafing through it confers forest-bathing levels of equanimity."—The Wall Street Journal “Andrea Gentl’s Cooking with Mushrooms is a book that’s as beautiful as it is wildly creative. Mushroom and cauliflower carnitas, king trumpet au poivre, brown sugar buttermilk porcini pumpkin pie, oh my, I want them all. It’s a healthyish, hippieish cookbook that gives the funkadelic mushroom the respect it deserves. . . . A resource in my kitchen.”—Bon Appétit, Best Cookbooks of 2022 "[Gentl's] book displays a dedication to treating mushrooms with respect and a knack for getting the absolute most out of them by paying careful attention to technique... Her one-page explanation of five mushroom-cooking techniques is one of the best, most succinct I’ve seen."—Joe Yonan, The Washington Post "Within the very first pages, it is clear [Cooking with Mushrooms] is as complex as mycelia—and just as enticing." —Vogue.com “Everything you need to know about fungi. . . . Both a field guide and an ode to the beloved mushroom and all of its transformative properties.”—Thrillist “Cooking with Mushrooms will have you eating them every night of the week. The recipes are *that* good.”—Brit + Co. “In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "This cookbook feels like a really important moment for culinary mushrooms"—Alicia Kennedy "A book so beautiful, merely leafing through it confers forest-bathing levels of equanimity."—The Wall Street JournalIACP Cookbook Award Winner “Andrea Gentl’s Cooking with Mushrooms is a book that’s as beautiful as it is wildly creative. Mushroom and cauliflower carnitas, king trumpet au poivre, brown sugar buttermilk porcini pumpkin pie, oh my, I want them all. It’s a healthyish, hippieish cookbook that gives the funkadelic mushroom the respect it deserves. . . . A resource in my kitchen.”—Bon Appétit, Best Cookbooks of 2022 "[Gentl's] book displays a dedication to treating mushrooms with respect and a knack for getting the absolute most out of them by paying careful attention to technique... Her one-page explanation of five mushroom-cooking techniques is one of the best, most succinct I’ve seen."—Joe Yonan, The Washington Post "Within the very first pages, it is clear [Cooking with Mushrooms] is as complex as mycelia—and just as enticing." —Vogue.com “Everything you need to know about fungi. . . . Both a field guide and an ode to the beloved mushroom and all of its transformative properties.”—Thrillist “Cooking with Mushrooms will have you eating them every night of the week. The recipes are *that* good.”—Brit + Co. “In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "This cookbook feels like a really important moment for culinary mushrooms"—Alicia Kennedy

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Book SynopsisCelebrate your pregnancy with recipes, stories, and advice from Tom and Rachael Sullivan, authors of Meals She Eats. In 2022, after successfully conceiving their first child, Tom and Rachael Sullivan launched a series on TikTok that playfully tracked the size of their growing baby. In answer to Rachael's question, Honey, what do we got? Tom presented her with a dish featuring an ingredient comparable in size to their baby that week. When their baby was the size of an eggplant, Tom prepared Crispy Eggplant Tacos. A pineapple? Pineapple Coconut Cupcakes. What about a butternut squash? Roasted Butternut Squash and Tomato Pasta. Now you can celebrate your pregnancy and nourish your growing baby with over 90 fun and nutrient-rich recipes from Sullivans, organized by trimester and focused each week on an ingredient that represents the size of your baby. As your baby grows from the size of the blueberry at Week 8 to the size of a watermelon at Week 40, you can recognize each milestone wit

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Book SynopsisThe appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here''s the first cookbook to focus on ways the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender.

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