Cookery / food by ingredient / food groups Books

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Book SynopsisFood With Spirit: Alcohol-Infused Recipes, the latest book from chef, author, and television personality Alicia Shevetone, is a delightful look into the imaginative spirit of one of America’ s most innovative culinary artists. Shevetone is the founder of DINK Cuisine (Dual Income No Kids) where cooking is focused on rightsizing portions for smaller households. The approach takes form in this book by providing two versions of each recipe that serve either two people or four people. This also helps address another issue that Shevetone is passionate about: the elimination of food waste. Food With Spirit is a unique approach that meets a need often overlooked by modern cookbooks— cooking for one or two without creating massive amounts of leftovers and without sacrificing flavor. Food With Spirit is 116 pages and features fifty recipes spread across five sections. Appetizers Soups Entrees Sides Desserts. All fifty recipes are infused with some of our favorite intoxicants, from spiced rum to the smooth flavors of cognac.Trade ReviewSuper fun Book!!! Great recipes & easy to execute! Alicia has a great flair for food & for events that are memorable!" —Brian Duffy, Duffified Experience Group ~ Experience Dude SideBird Kitchen ~ Lead Dish Guy World Chef ~ Culinary Advisor ChefBlock ~ CIA Duffified Live Radio ~ Podcast Host Bar & Restaurant Expo ~ Executive Admin Board The Messlords ~ Culinary Badassve Admin Board The Messlords ~ Culinary Badass

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Book SynopsisWhile the popularity of craft cocktails and home bartending have helped people create their own drink-driven memories, the possibilities for coffee have remained rather tame. Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment. Enjoy a Moonwater with breakfast, a Throw Em A Haymaker after a hard workout, or an Amuse as a happy-hour delight. The Don is the ideal after-dinner companion, and there s nothing quite like powering down with a Windmill Cookie Steamer after a long day.Trade Review"Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day—hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment." —GOOD SPIRITS NEWS "A caffeine dream dispensary… forty Wonka-worthy concoctions along with Kevin Miyazaki's sensational photography will either send you racing to the kitchen or fantasizing about a flight to Wisconsin (yes, these bonkers beverages are that tempting)." —PASSPORT MAGAZINE "Ryan Castelaz tells stories through the coffee drinks he makes. Now, what goes into those drinks and the meanings behind them can be found in his new, carefully crafted book." —MILWAUKEE JOURNAL-SENTINEL "What Ryan has contributed to the coffee industry with this book is truly magnificent. His fanatical approach to composition, from his early day “concoctions” to details of texture, flavor, and aroma are a true example of how far the medium of coffee can be taken. The New Art of Coffee is amazingly comprehensive, from the history of the American Coffee Movement to modern day interpretations. A must for aspiring coffee professionals." —Frankie Solarik, owner of BarChef (Toronto) and Drink Master Judge “The New Art of Coffee by Ryan Castelaz is a must-have for both coffee enthusiasts and professionals alike. His take on the craft of creating coffee drinks is truly unique and inspired. He offers an expansive view that takes readers far beyond simply making drinks — he encourages us to think about presentation, aroma, taste, and texture in ways that allow us to tap into memories. With exhaustive research and a deep understanding of the coffee industry, Castelaz has created an indispensable guide for exploring the many facets of coffee. Highly recommended!” —Vasileia Fanarioti, editor of Coffee t&i Magazine (Shanghai, China)Ryan Castelaz...present(s) some of the most forward-thinking and inspired coffee beverages anywhere in the world. The New Art of Coffee has peeled back the layers of Discourse’s world class coffee program to present techniques and flavors unmatched in some of the most revered beverage programs anywhere. This book truly has it all, from precise technique and beautiful photography, all the way to progressive culinary inspired flavors and my personal favorite - flavored ice!" —Micah Melton, Beverage Director @ the Aviary & the Alinea Group“While countless books on coffee have been written, The New Art of Coffee by Ryan Castelaz, brings something altogether fresh and exciting to the table with this gorgeously photographed book. While the basics of brewing are covered, the aim of The New Art of Coffee is to push the creative envelope on developing whimsical, thoughtful drinks for cafe service with a thorough how-to in bringing the idea for a drink to life. Castelaz walks the reader through steps to consider and take in dreaming up something that will dazzle visually while pleasing the palate. And for inspiration, the author shares a plethora of his own original and imaginative drink recipes." —Sarah Allen, Editor in chief, Barista Magazine

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Book SynopsisA beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

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Book Synopsis'Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses – beautiful, thoughtful, flavorful, and meaningful.' – Alice Waters, founder of Chez Panisse & The Edible Schoolyard ProjectThe Miller's Daughter is a cookbook at the forefront of America’s heritage grain movement with 80 glorious recipes and beautiful, candid stories that celebrate community, agriculture, sustainability, and the place of grains at every table.Emma Zimmerman with her father, Jeff, is a rebel and a dreamer on the outskirts of rural Phoenix. In a country overrun by corporate, homogenised grain farming, the daughter-father team are champions of rare and near-extinct varieties of ancient grains. The rejuvenation of their business, Arizona’s Hayden Flour Mills, is an unlikely tale of an underdog rising from the Wild West.In The Miller's Daughter, Emma shares her stories of entrepreneurship and personal growth alongside stunning documentary photography. Her insights show readers how grains can and should be used to elevate our meals every day.Organised by grain (from farro to white sonora to red fife to corn, barley, durum and rye), Emma’s collection of recipes covers breakfast, sweet, savoury and mains within each chapter. Think recipes for chickpea cookies, pink polenta with crispy pancetta, sprouted barley salad, farro crust tart, white sonora berry salad – and much more.This is the true and captivating story of a mill restarted, of near-extinct grains rescued, and a whole host of nourishing dishes created and enjoyed along the way.Trade Review'Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses – beautiful, thoughtful, flavorful, and meaningful.' – Alice Waters, founder of Chez Panisse & The Edible Schoolyard Project‘Emma makes brilliant connections between flavor, farming and the fight against climate change through a class of diverse, remarkable grains.’ – Dan Barber, chef & author‘Emma has beautifully captured the Hayden Flour Mills journey, and what life is all about: family, food, friendship, community and connection.’– Chris Bianco, James Beard Award–winning chef, Pizzeria Bianco‘This is a must-add to your collection, telling the story of a family business that grows and mills with care for the planet. I want to try everything in this book!’ – Michael James, baker & author

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Book SynopsisThere is nothing quite as comforting and nourishing as a warm bowl of soup — enjoy over 70 recipes for everything from broths and chowders to dunkers and dippers. Nourishing, hearty and often easy to whip up, soup is a staple that has true range and appeal to all. Soups are soothing, filling and a great way to use up leftovers or pack in nutrition and vegetables for the perfect bowl of both virtue and comfort. From sensational starters to feel-good main courses, this book contains over 70 recipes for everything from a silky Butternut Squash Soup to a rich Langoustine Bisque. There are soups for every occasion, all of them brimming with flavour. When in need of something good for the soul, look to Chicken Noodle Broth or Chilled Broad Bean, Pea and Mint Soup. For those cold winter afternoons that call for something earthier, Roasted Cream of Tomato Soup with Pesto or French Onion Soup with Gruyere Rarebit are just the ticket. For ultimate nourishment, try Italian Wedding Soup or a classic Minestrone. Dinner parties and special occasions may call for an ocean-based bowl such as Clam Chowder or Prawn Gumbo, whilst those keen for global tastes may lean towards Costa Rican Black Bean Soup, or Korean-style Beef Broth. Occasions that require more indulgent treats can be fulfilled with whipping up Boxing Day Turkey Soup or Lasagne Soup. This book is also complete with recipes for dunkers and dippers, with everything from toasties and sandwiches, to crisp-breads and wraps. Feel-good and tasty, this book is a soup bible no matter the reason or season!

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Book SynopsisReviled for decades, this is the comeback of the brave, wobbly block - tofu.

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Book Synopsis150 signature starters, main courses and desserts featuring Gin; introducing "The Ginologist Cook". Written, simmered, grilled, sliced and baked by South African clever food "maker-uppers" who mixed Gin with their food to achieve new flavours, textures and experiences to bring the world a book which gives Tonic Water a run for its money. The famous South African Rose Geranium infused in the Floral Gin becomes delightful and complex, a showpiece of this recipe collection, and has brought new flavour to cooking. Extracts from the flower - also known to have age defying qualities - are used in skin creams. Ginologist Gin was created in 2016 by South African Gin enthusiasts Matt Van Wyk and Richard Kolbe as a hobby. Ginologist Spice, Citrus and Floral Gins each won awards at the 2017 Michaelangelo Wine and Spirits Awards in South Africa. Pieter Carter, the Chief Distiller, is passionate about flavour and created the first recipe before the book was conceived; Floral Gin and Clotted Cream Ice Cream. The family and friends hobby has fast become a household brand distributed internationally. The Ginologist Distiller vows to always give the attention and love to every drop of Gin he creates no matter how many bottles. Realising the amazing flavours Gin can infuse into food The Ginologist Distiller is experimenting with Pantry Essentials to give the discerning home cook even more to get excited about; Gincentrates; tubes of yummy gin reductions. Photographed at the five star Hemmingway's Restaurant & Wine Cellar in Pretoria, South Africa the book includes stunning photographs of the naturally landscaped exotic gardens and woodland. Whoever thought we would be creating dishes using Gin? This book contains recipes cooks can enjoy making for the family, dinner parties and on special occasions. There are starters to savour and divine desserts. Pumpkin Tart, Short Ribs, Savoury Cheesecake, Ice Cream, panacotta, Oysters and a Ginoholic Victoria Sponge! Meat, fish and vegetarian savoury dishes inspired by spicy Cape Malay cuisine from The Cape of South Africa are sitting next to sweet fruity desserts inspired by French Pastry Chefs. This eclectic mix of culinary creations demonstrates South Africa can win the world's heart through its stomach. Gin and Tonic who? The Ginologist Distiller meets The Ginologist Cook, in 150 delicious recipes with Gin.Trade Review.Gin Observer .Gin Mag .The Guild of Fine Food .Female First

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

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Book SynopsisBring the magic of Guinness to your table with the first full-length official Guinness cookbook. Celebrate the 260-year legacy of Ireland’s beloved beer with over 70 recipes for every meal and occasion.One of the world’s most iconic and beloved beers, Guinness is famous for bringing people together for good times over a couple of pints of its distinctive, award-winning brew. Unique in its velvety finish and bold, rich flavor perfectly balanced between bitter and sweet, Guinness beer has long been used by home cooks as either the secret ingredient or the perfectly paired beverage to a variety of dishes and drinks. Now this reputation for excellence in cooking is going from under the radar to official with this definitive cookbook. From a savory Braised Short Rib recipe to a Creamy Mint Cocktail to a homey Chocolate Potato Cake, this comprehensive book includes over sixty recipes for dishes that feature or pair with the stouts and lagers of the Guinness brewery. The beers featured in the book include the classic Guinness Draught, crisp Extra Stout, bittersweet Foreign Extra Stout, citrusy Baltimore Blonde, and more. A true celebration of a brew that has won fans and enthusiasts across the world, The Official Guinness Cookbook also includes short excerpts and images from the brewery’s storied history. Featuring stunning food photography, recipe modifications, and suggested menus for festive occasions from gatherings to special events, The Official Guinness Cookbook is the perfect gift for Guinness lovers, foodies, home cooks, and anyone who longs to bring the taste and comfort of their favorite Irish pub home. OFFICIAL GUINNESS COOKBOOK: The first full-length official cookbook celebrating Guinness’ beloved and distinctive stouts and lagers. MORE THAN 70 RECIPES: Delicious dishes for every occasion, from hearty soups and stews to showstopping desserts. A VIRTUAL VISIT: Includes photos, facts, and stories from the legendary Dublin brewery. GORGEOUS PHOTOS: Filled with inspiring full-color photos to ensure success in the kitchen. PERFECT GIFT: Ideal for the Guinness lovers, curious cooks, and anyone fascinated by Irish culture and cooking.

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Book SynopsisJane Mason wants everyone to know how fun and easy it is to bake bread at home – and how much better it is for you than any store-bought, plastic-wrapped loaf out there. You don’t have to have made bread before to start creating delicious loaves. This book explains the basic techniques, and shows you, with step-by-step photography, how simple it is to make a huge variety of breads at home. The recipes come from the four corners of the globe, but they all have one thing in common – they are easy to follow and the result is so much better for you than anything you can buy in shops. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and cornbread. Spanning wheat and the myriad other grains used from country to country, this book will teach you how to make bread and understand its unique ability to bring people together to celebrate, share and enjoy it.Trade Review'... great recipes for all kinds of bread...' – Choice magazine'An easy introduction to the global diversity of bread, with simple and more advanced recipes to try.' – Vegetarian Living'The perfect kitchen companion' – Take a Break

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Book Synopsis"Amy's beautiful recipes are an ode to the pleasures of cooking with honey and the importance of it in our lives." – Thomasina Miers"Something truly magical happens when beekeeping, gardening and cooking meet, and in that intersection stands Amy with this wonderful book." – Itamar Srulovich, Honey & Co."A beautiful, thoughtful exploration of keeping bees and cooking with honey – with such enticing recipes." – Mark DiaconoA sticky celebration of honey from bloom to plate, with 80 inspiring recipes straight from a beekeeper’s kitchen. Amy Newsome is a cook, gardener and beekeeper – and this is her homage to honey and its deliciously distinct varietals from around the globe. Marvel at the floral intricacies of honey’s terroir and all its wonderful flavours, before getting stuck in with 80 sweet and savoury recipes that celebrate the magic of cooking with honey; from honey ferments, fancy fritto misto and Honeyed Chipotle Lamb Tacos, to Saffron & Apricot Honey Buns, Eucalyptus Honey Granita and a Bergamot Bee's Knees to wash everything down. Covering the beekeeper’s year and how honey is made, you will journey through the changing seasons, take a peak inside the hive and discover just how to create the perfect bee-friendly garden. This cookbook is an incredibly thoughtful collection of recipes and stories that offers an inspiring glimpse into the craft of beekeeping and the remarkable world of the honeybee, confirming why and how we should be treating honey with the respect it deserves.

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Book Synopsis"A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics. Playful and instructive, Cook Korean! is the intersection of cookbook and graphic novel in one easy-to-use package dedicated to this increasingly popular Asian cuisine. Illustrator Robin Ha presents colorful, humorous comics that fully illustrate all the steps and ingredients necessary for all 64 recipes in a clear, concise presentation(with no more than 2 pages per recipe on average). Recipes featured include Easy Kimchi (Makkimchi), Spicy Bok Choy (Cheonggyeongche Muchim), and Seaweed Rice Roll (Kimbap), among many other dishes. Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine. Perfect for beginners and seasoned cooks alike, Cook Korean! is accessible, fun, and inviting"--

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Book SynopsisOver 75 afternoon tea recipes to celebrate the scandal, the sauce and the sumptuous spreads of binge-worthy regency drama hit Bridgerton. Bridgerton fans are cordially invited to indulge in themed afternoon teas galore. Each character hosts their own imagined chapter, serving up tasty treats to complement their theme. Penelope — with her bright, blossoming frocks — will be offering up a floral spread, while Genevieve Delacroix goes all ooh là là with her ‘French’ accent and Parisian petit fours. Only the daintiest delights will do for Daphne Bridgerton, while devilishly delicious is the order of the day for smouldering Simon — ‘I Burn For You’ Biscuits, anyone? Queen Charlotte’s tea is positively eccentric, while Lord Featherington’s errs on the boozy side... Audiences couldn’t get enough of the drama, deception and, indeed, Duke’s derrière. And they won’t be able to get enough of the elegant savouries, scones, cakes, macarons and other delectable recipes for indulgences here that accompany this seriously extravagant period drama with a twist.

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Book SynopsisBACON ME CRAZY!Eat 17 is a small, independently-owned and much-loved group of eateries and convenience stores based in east London. It was started by James Brundle and Chris O''Connor, two brothers in their early twenties, who, with only 5,000, transformed a run-down off-license in Walthamstow into a multi-million-pound retail revolution and world-class brand.Eat 17''s two shops are London fixtures, and the brothers recently took out a lease on a third site. Eat 17 has also recently started selling to a supermarket chain in Hong Kong and on mainland China.The Bacon Jam Cookbook, as well as providing many recipes from Eat 17 and their suppliers, also describes what the brothers have achieved and how. It is also, incidentally, a paean to bacon - (just about) everyone''s favourite foodstuff. http://www.eat17baconjam.co.ukhttp://www.eat17.co.uk/Trade ReviewI defy you to pop into this [shop] for a pint of milk - it does normal products, too - without buying a jar of chorizo jam, two bespoke blueberry flapjacks from Walthamstow, a bottle of elderflower vodka and some Cornish honey-washed organic ewe's cheese - Evening StandardUse it on: stilton - it's a revelation - ShortlistAny BBQ deserves quality and condiments and Eat 17 Bacon Jam is a stellar addition to the classic ketchups and mustards - Daily Mail WeekendSalty and delicious, and brilliant on burgers, sarnies, canapes and in stews - Daily MailArguably the area's most unlikely and successful export - GuardianIt's the perfect salty/spicy barbeque burger relish - Sunday TimesWicked - Evening StandardAddictive with crusty bread - Woman magazine

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Book SynopsisIndulge your sweet tooth all year long with honey’s many seasonal flavors. Use avocado honey to add depth to April’s baby carrots; spice up your July peaches with sourwood honey; and add some cranberry honey to November’s Thanksgiving spread. This delightful book is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.

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Book SynopsisFrom Currant-Pumpkin-Oat Scones to Chicken-Pumpkin Tacos, Pumpkin-Filled Ravioli with Fried Sage, Ginger-Pumpkin Ice Cream, and of course (seven!) pies, this comprehensive cookbook reminds us that the iconic symbol of fall is so much more than jack-o’-lantern material. These 139 recipes offer diverse and delicious options for enjoying pumpkin and other winter squash, such as butternut, acorn, and kabocha, year-round. With recipes for many forms of pumpkin, including both fresh and canned pumpkin puree, and inspired by world cuisines, the versatility of this superfood shines through in snacks, drinks, salads, soups, main dishes, and desserts.

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Book SynopsisHoney is amazingly powerful, both in and out of the kitchen. Rich in vitamins and minerals, and containing antioxidant and antibacterial properties, honey can be used to soothe ulcers, burns, skin sores, inflammation, and more. And studies have shown honey does a better job of easing nighttime coughs and improving sleep than many commercial cough suppressants. In The Honey Companion, chef and DIY maven Suzy Scherr showcases recipes, home remedies, and beauty solutions that highlight honey’s unique flavor and utilize it in unexpected ways. She even includes clever household uses for beeswax. You can try: Honey-Sesame Popcorn Shortcut Baklava Herbal Cough Drops Burn treatment Conditioning Hair Treatment Beeswax Granite Countertop Polish

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Book SynopsisThe cookbook companion to the New York Times bestselling Dr. Kellyann's Bone Broth Diet with recipes to lose the weight and your wrinkles. By following Kellyann Petrucci's plan in Dr. Kellyann's Bone Broth Diet, thousands of devoted readers have already lost weight and their wrinkles. Now in the Bone Broth Cookbook, Dr. Kellyann picks up where she left off so that old and new fans can savor even more delicious, health boosting recipes. Beyond just broth, Kellyann packs the book with a full range of tasty, filling meals for readers to maintain their weight loss and sustain impeccable health, like Zucchini Breakfast Cakes, Orange-Rosemary Chicken Salad, and even some sweet offerings, like a Baked Apple Shake. Bone broth heals the gut, reduces inflammation, and promotes natural fat burning. It's what celebrities like Gwenyth Paltrow and Kobe Bryant swear by, and trendy restaurants like Brodo and Bone Deep are selling faster than they can make. Readers are clamoring for more great bone broth recipes from Dr. Kellyann to make from the comfort of their kitchens, and the Bone Broth Cookbook delivers on this health trend that's here to stay.Trade ReviewPraise for Dr. Kellyann’s Bone Broth Diet“Dr. Kellyann’s Bone Broth Diet is totally dialed in. This is empowering, user-friendly information supported by the most forward-thinking scientific research available. ”—David Perlmutter, MD, author of the #1 New York Times bestseller Grain Brain “Here’s what Kellyann and I know from decades of transforming people’s lives: What you put on your fork is more powerful than anything you’ll find in prescription bottles.”—Mark Hyman, MD, New York Times bestselling author of The Blood Sugar Solution “Wealth doesn’t mean anything if you don’t have your health. In this book, Dr. Kellyann gives you the tools you need to conquer your weight problems, heal your body, stay young, and take your energy to an incredible level. Read it and take charge of your life.”—Daymond John, cohost of ABC’s Shark Tank and bestselling author of The Brand Within, Display of Power, and The Power of Broke “Your life isn’t about losing a few pounds right now and then falling back into old habits. Instead, it’s about empowering you to take control of your body and your mind for the rest of your life. Dr. Kellyann offers you the tools you need to be healthy, slim, and young not just now, but forever.”—Brett Hoebel, creator of the 20 Minute Body ™

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Book Synopsis Quinces have become an undeservedly forgotten fruit. This book reintroduces them, making them more accessible and providing an inviting range of recipes. The trees do not require much space, and are easy to grow. The fruits are delicious and versatile and the recipes here extend well beyond jellies and jams. From Goat?s Cheese Tart to Quince Chocolates and Liqueurs, there is something for everyone. The quince has always had a special place among the fruits of Europe. The ancient Greeks called it the "golden apple," the Romans the "honey apple." And it was most likely a quince, not an apple, that Eve plucked from the tree in the Garden of Eden. This book describes both the cultivation, the history, and the cooking of quinces. There is a sketch of the glorious history of the fruit in cookery of past ages; there are some excellent recipes for savory dishes that depend on the quince for that special flavor, and for all those sweet dishes that bring out the unique qualities of the fruit. We tend to forget that the first marmalades were made from quinces. Jane McMorland Hunter studied history at Edinburgh University. She has written a number of books including For the Love of an Orchard and two titles in the National Trust Kitchen Garden Cookbook Series. Sue Dunster studied fine art at Edinburgh University and then started her own silk screen printing business. She has a large organic garden with a small orchard including quince trees she planted over eighteen years ago.

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Book SynopsisEnjoy the best of Irish granny's classic recipes.This pocket-sized cookery book includes all the classic Irish dishes, from Boxty to Barm Brack. There are breakfasts, soups, starters, breads, cakes and biscuits, main dishes, preserves and drinks and a special section on Christmas favourites.Every recipe is illustrated with a full-colour photograph, with easy-to-follow text.

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Book SynopsisFrom social media to hipster menus, avocados are trending, and this utterly original cookbook from the avocado’s native Mexico celebrates the fruit that went from Aztec aphrodisiac to twenty-first-century clean-eating superfood.Everything there is to know about avocados is here: ancient origins, amazing health properties, restorative cosmetic uses, and a recipe collection far beyond the tried and true. This book features a fresh visual design aesthetic that reflects the creative sensibility of Mexican contemporary art, graphic design, atmospheric photography, and street style.Recipes cover everything from guacamole in many variations, salads, unusual sides, many permutations of avocado toast—even toastless avocado sandwiches—as well as less well-known and offbeat uses. The book also explores avocado butter and oil; detoxifying smoothies; rejuvenating cosmetic salvTrade Review"Fall 2022 Cookbook Roundup: [Perfect] for the avocado lover, Avocadomania." —STAINED PAGE NEWSLETTER"This cookbook from the avocado’s native Mexico celebrates the beloved fruit." —CONNECTICUT MAGAZINE

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Book SynopsisSweet cherries, juicy oranges, succulent strawberries, tongue-tingling limes - everyone has a favourite fruit, though too often many of us just eat it as it comes, or stick to classics such as apple crumble.

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Book SynopsisPete Luckett, Canada''s Greengrocer, has transformed produce from an ordinary commodity into the jewel of the shopping basket. His newest cookbook is a guide to the seductive pyramids of luscious fruits that shoppers love to fondle but may not have dared to take home. The Greengrocer''s Kitchen: Fruit and Nuts is the key to buying, storing, and preparing those Edenic temptations. It contains over 150 recipes, as well as tips on every page for choosing the most delectable specimens and keeping them in prime condition. Fruit eaten raw is sublime; cooked, it''s ambrosial. With Cape Gooseberries, simply separate the sections of the husk into wings and dip the berries in melted chocolate, or strut your culinary stuff by creating a sensational Pavlova with Passion Fruit Sauce and Cape Gooseberries. Recipes such as Oriental Apricot Glaze for Salmon and Pork Tagine with Prunes and Apples show the glory of fruit in savoury dishes. Tropical Trail Mix, easy enough for children, and elegant Dried Cranberry and Pistachio Biscotti exploit the natural affinity between dried fruit and nuts.

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Book SynopsisMake the most succulent pot roast ever with oyster sauce.Transform a broiled salmon filet with miso.Give an irresistible kick to chicken wings with gochujang.Turn out the crunchiest French toast with panko breadcrumbs.Use Mexican chorizo to add depth to a quick skillet chili.Enliven a no-churn ice cream pie with freeze-dried berries.Impart a savory kick to shrimp and grits with sambal oelek.Add coconut milk to banana pudding-it's magical.And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here's how-with just a dash here or a tablespoon there-you can elevate your cooking using 65 common pantry items from around the world.Trade Review“This book is a godsend. Now I can work my way through my favorite meals using condiments I already have, and adding in new ones as I learn. Dinner at home just got way more exciting.” —Sarah Copeland, James Beard Award–nominated author of Feast, Every Day Is Saturday, and Instant Family Meals “It’s one thing to talk about the global table but it’s another to successfully equip cooks to partake in it. Ann and Scott meet that challenge with this smart collection of friendly recipes.” —Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Ever-Green Vietnamese “The global pantry ingredients here—from miso to lemongrass, tahini to smoked paprika—are served up with user-friendly recipes that will give new ideas to even very experienced cooks.” —Naomi Duguid, author of The Miracle of Salt “Finally, a cookbook that will tell you what the heck else to do with that fish sauce you bought last year for a specific recipe and have not touched since. If you are bored with your own cooking, you must try these recipes.” —Sara Moulton, host of Sara’s Weeknight Meals and cohost of Milk Street Radio"This ingenious collection of tips and recipes by co-authors Ann Taylor Pittman and Scott Mowbray will help you see ingredients like these in a whole new way... a fantastic title to add to your cookbook collection." —Southern Living “This book is a godsend. Now I can work my way through my favorite meals using condiments I already have, and adding in new ones as I learn. Dinner at home just got way more exciting.” —Sarah Copeland, James Beard Award–nominated author of Feast, Every Day Is Saturday, and Instant Family Meals “It’s one thing to talk about the global table but it’s another to successfully equip cooks to partake in it. Ann and Scott meet that challenge with this smart collection of friendly recipes.” —Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Ever-Green Vietnamese “The global pantry ingredients here—from miso to lemongrass, tahini to smoked paprika—are served up with user-friendly recipes that will give new ideas to even very experienced cooks.” —Naomi Duguid, author of The Miracle of Salt “Finally, a cookbook that will tell you what the heck else to do with that fish sauce you bought last year for a specific recipe and have not touched since. If you are bored with your own cooking, you must try these recipes.” —Sara Moulton, host of Sara’s Weeknight Meals and cohost of Milk Street Radio"This ingenious collection of tips and recipes by co-authors Ann Taylor Pittman and Scott Mowbray will help you see ingredients like these in a whole new way... a fantastic title to add to your cookbook collection." —Southern Living "Two of the most brilliant food minds wrote a cookbook that promises to improve your everyday cooking" —Outside.com "[I]nspiring.... with this guide, a world of flavor is as close as your cupboard." —The Atlanta Journal Constitution “This book is a godsend. Now I can work my way through my favorite meals using condiments I already have, and adding in new ones as I learn. Dinner at home just got way more exciting.” —Sarah Copeland, James Beard Award–nominated author of Feast, Every Day Is Saturday, and Instant Family Meals “It’s one thing to talk about the global table but it’s another to successfully equip cooks to partake in it. Ann and Scott meet that challenge with this smart collection of friendly recipes.” —Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Ever-Green Vietnamese “The global pantry ingredients here—from miso to lemongrass, tahini to smoked paprika—are served up with user-friendly recipes that will give new ideas to even very experienced cooks.” —Naomi Duguid, author of The Miracle of Salt “Finally, a cookbook that will tell you what the heck else to do with that fish sauce you bought last year for a specific recipe and have not touched since. If you are bored with your own cooking, you must try these recipes.” —Sara Moulton, host of Sara’s Weeknight Meals and cohost of Milk Street Radio"The authors are test kitchen superstars, and the book is an encyclopedia of flavors... Delicious!" —NPR “The recipes are mashups that incorporate some of the world’s best culinary shortcuts to create flavor-bomb results." —The Los Angeles Times "This ingenious collection of tips and recipes by co-authors Ann Taylor Pittman and Scott Mowbray will help you see ingredients like these in a whole new way... a fantastic title to add to your cookbook collection." —Southern Living "Two of the most brilliant food minds wrote a cookbook that promises to improve your everyday cooking" —Outside.com "[I]nspiring.... with this guide, a world of flavor is as close as your cupboard." —The Atlanta Journal Constitution "[A] delectable cookbook ... Featuring more than 120 recipes, The Global Pantry Cookbook promises to make dinner way more exciting." —PureWow “This book is a godsend. Now I can work my way through my favorite meals using condiments I already have, and adding in new ones as I learn. Dinner at home just got way more exciting.” —Sarah Copeland, James Beard Award–nominated author of Feast, Every Day Is Saturday, and Instant Family Meals “It’s one thing to talk about the global table but it’s another to successfully equip cooks to partake in it. Ann and Scott meet that challenge with this smart collection of friendly recipes.” —Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Ever-Green Vietnamese “The global pantry ingredients here—from miso to lemongrass, tahini to smoked paprika—are served up with user-friendly recipes that will give new ideas to even very experienced cooks.” —Naomi Duguid, author of The Miracle of Salt “Finally, a cookbook that will tell you what the heck else to do with that fish sauce you bought last year for a specific recipe and have not touched since. If you are bored with your own cooking, you must try these recipes.” —Sara Moulton, host of Sara’s Weeknight Meals and cohost of Milk Street RadioTable of ContentsIntroduction: Discovering the Treasures of the Global Pantry Chapter 1: Wow-a-Crowd Snacks and Apps Chapter 2: Crunchy, Vibrant Salads Chapter 3: Soups and Comfort Stews Chapter 4: Rich and Hearty Beef and Lamb Chapter 5: Pork Is an Umami Superstar Chapter 6: Poultry, Mostly Chicken, Entirely Elevated Chapter 7: Irresistible Fish and Seafood (Sustainable, Too) Chapter 8: Meat-Free Mains for Breakfast, Lunch, and Dinner Chapter 9: Totally Satisfying Sandwiches Chapter 10: Noodles Pasta, Pizzas, and Breads Chapter 11: Easy Vegetables and Starchy Things Chapter 12: Seductive Sweets and Frozen Treats How to Be a Canny Global Shopper Tools, Techniques, Terms Conversion Tables Acknowledgments Index Recipe List Chapter 1: Wow-A-Crowd Snacks and Apps Ann’s Smoky Pimento Kim Cheese Creamiest Ever Quick Hummus with Four Toppings Throwback Baked Brie with Spicy Honey Upgrade Ghee-Basted Hasseltot Appetizers with Various Delightful Toppings Very Slow Tomato Toasts with Fried Capers and Anchovies A Heap of Honey-Glazed, Korean-Spiced Baked Chicken Wings Pan-Seared Shrimp Cocktail with Kicky Sambal-Citrus Sauce Shrimp Boil Hush Puppies with Tabasco Aioli You Fry ‘Em Crackers The Basic Super-Crunchy Wokcorn Recipe Sesame Kettle Wokcorn with Furikake Nacho-ish Wokcorn Tahini-Za’atar Wokcorn White Chocolate–Strawberry Wokcorn Chapter 2: Crunchy, Vibrant Salads Our Lighter Version of the Splendid Wedge Salad Roasted Cauliflower Salad with Quick-Pickled Raisins Cherry-Beet Salad with Hazelnut Gremolata Pear-Arugula Salad with Bitters Vinaigrette Cantaloupe, Cucumber, and Seared Halloumi Salad Salad in the Style of Gado Gado All the Tomato Goodness Very Lively Tomato Salad with Chili Crisp Dressing Chapter 3: Soups and Comfort Stews Spice-Market Tomato Soup with Naan Soldiers Punched-Up Butternut Bisque with Microwave-Crisped Prosciutto Easy and Almost One-Pot “Diner-Style” French Onion Soup Loads-of-Chicken–Flavored Soup with Shrimpy Corn Wontons Genius Bowl of Ramen Pleasure in Less Than an Hour Lightnin’ Fast Weeknight Skillet Chili One-Pot Green Chili with Pork Deeply Rich Beef and Marsala Stew with Dijon Chapter 4: Rich and Hearty Beef and Lamb The Beefiest Beef in Beef Town: Grilled Short Ribs Chuck Roast with Root Vegetables and Oyster Sauce Gravy BBQ Flanken-Cut Short Ribs with Garlicky Sweet Soy Glaze Damn Fine Meatloaf with Spicy Onion Glaze Hamburger Steaks with Rich Onion Gravy Lamb Kebabs with a Garlic Kick and Fragrant Saffron Pilaf Chapter 5: Pork Is an Umami Superstar Grilled Pork on a Stick: Sticky-Sweet Charred Satay Garlicky Citrus Grilled Pork with Sugar-Charred Pineapple Juicy Grilled Pork Tenderloin with a Tangy Basque Herb Sauce Rustic Tomato Galette with Smoky Bacon, Melty Cheese, and Sweet Onions Perfectly Creamy Cold-Pan Scrambled Eggs with Serrano Ham Umami-Rich Napa Cabbage Rolls Stuffed with Rice and Pork Luscious, Chewy Rice Cakes with Pork, Oyster Sauce, and Bok Choy Smoked Gouda Grits Bowl with Andouille and Tomatoes Chapter 6: Poultry, Mostly Chicken, Entirely Elevated Revisiting One of the Great Chicken Recipes of All Time Coca-Cola Chicken with Crispy Togarashi Chicken Skins Grilled Chicken Breasts with Chorizo Relish The Pleasures of Chicken & Rice I: A Quicker Riff on the Hainanese Triumph The Pleasures of Chicken & Rice II: A Big Comfort Buttery Curried Weeknight Casserole Spicy-Honey Popcorn Chicken and the Crispiest Waffles Ever Simply the Best-est and Moist-est Turkey Meatballs Chapter 7: Irresistible Fish and Seafood (Sustainable, Too) Slow-Roasted Salmon with Citrus-Olive Relish Stovetop Smoked Salmon in Miso Sauce Quick Pan-Fried Fish Curry with Coconut Milk and Curry Leaves Fried Catfish and a Quick Chowchow Crabby Fried Rice with a Fiery Sauce in the Thai Style A Nice and Easy Crab Cake Lunch Chile Shrimp and Coconut Grits 10-Minute Pan-Seared Scallops with Yuzu Kosho Butter Chapter 8: Meat-Free Mains for Breakfast, Lunch, and Dinner Virtuous Vegan Harissa Tofu Bowls with Farro The Creamiest Vegetarian Curry with Paneer Double-Crispy Spicy Eggplant on Cumin-Scented Millet How to Build a Damn Fine Veggie Burger Shakshuka-Style Eggs with Indian Flavors Savory Corn-on-Corn Pancakes with Butter-Basted Eggs Tender Multigrain Pecan Pancakes with Plum Compote Oaty McOatface Chapter 9: Totally Satisfying Sandwiches Mexican Chorizo and Ground Pork Hamburgers with Messy-Good Fixins Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw Kebab-Dogs with Spicy Ketchup, Cilantro-Mint Chutney, and Onions Shortcut Birria-Inspired Beef Dip Sandwiches Superfast Smoked Chicken Sandwich with Alabama White Sauce Chicken Salad Sandwiches with preserved Lemon, Dried Apricots, Moroccan Spices, and Black Walnuts Super Croque! Shrimp Rolls with Yuzu Kosho Mayo The Ebi Filet-O: Our Version of the Best McDonald’s Sandwich in the World Hot Dog and Bubbles Party Chapter 10: Noodles Pasta, Pizzas, and Breads Ravioli with Very Slow Tomatoes, Crispy Capers, and Caper Oil Hazelnutty Pasta Aglio e Olio Cold Sesame Noodles with Smashed Mini Cukes Super Mushroomy Tiny Pasta Cooked Creamy Like Risotto (but Easier than Risotto) Easy, Creamy One-Pot Mac & Cheese with Buttery Pecorino Panko A Gorgeous Platter of Indonesia’s Happiest Noodles Emmy’s Big Bowl of Pasta with Breadcrumbs Rigatoni with Rich, Beefy Onion Gravy Pizza-ladiere Korean Fire Chicken Pizza Crunchy Panko Pain Perdu with Bacon Ketchup and Bacon Maple Syrup Quick Moroccan Spice-Market Lamb Flatbreads Easy Mexican “Pizza” in the Style of a Tlayuda Chapter 11: Easy Vegetables and Starchy Things Broiled Leeks with Pine Nut Sauce Roasted Asparagus with a Savory Butter Sauce Singapore-ish Succotash Tomato-Rich Green Beans Cooked Beyond Where You’d Usually Cook Them, Deliciously Green Beans in a Rich Coconut Milk Gravy the Indonesian Way Roasted Squash Anointed with Ghee and Garam Masala Super-Buttery, Super-Simple Irish Cabbage Crispy-Crusty Roast Potatoes Fragrant with Ghee and Aromatic Spices Warm Potato and Leek Salad with Smoky Bacon & Preserved Lemon Slow & Custardy Sweet Potatoes with Melted Butter and a Tangy Sorghum Sauce Chicken-Fried Mississippi Potato Logs (aka Mississippi Party Potatoes) Ultimate Killer Cornbread with Flaky Salt Sorghum Butter Buttery Creamed Corn Chapter 12: Seductive Sweets and Frozen Treats Chewy-Fudgy Almond Butter–Palm Sugar Cookies Mexican Chocolate Brownies Stuffed with Dulce de Leche Lemon-Turmeric Company Cake with a Proper Cake Soak Super-Fruity Strawberry-Rosé Cupcakes Mango Meringue Pie with Chile-Lime Flourish Scott’s Mom’s Sweet and Tangy Butter Tarts Coconutty Banana Pudding with Candied Black Walnuts Salty Tahini & Pine Nut Ice Cream 4-Ingredient No-Churn Ice Cream Spiked with Salty Lemon Splendid Peach Sundaes with No-Churn Coconut Ice Cream and Instant Miso Caramel No-Churn Strawberry Ice Cream Pie with Super-Chocolate Crust Indulgent Choco-Tahini Cream Bar Two-Layer Key Lime Pie Bar Salty Dulce de Leche Bars

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