Cookery / food by ingredient: fruit and vegetables Books

Book SynopsisIn Orchard cook and writer James Rich explores the huge variety of food that can be found in the English countryside; whether that is in the ancient orchards and hedgerows abundant with ingredients or the humble veg patch or kitchen garden verdant with home-grown staples. Celebrating fruit, including pears, plums, cherries, strawberries, gooseberries, elderflower, blackberries as well and quinces, medlars and apples, James offers more than 60 delightful recipes – both sweet and savoury – that are inspired by some of the most famous and delicious home-grown produce from England’s ancient gardens. From Slow-Roasted Pulled Harissa Lamb with Apricot & Chilli Jam or Chicken and Cherry Tray Bake for a special occasion feast, to a simple Apple, Plum and Walnut Cobbler or Chocolate Cobnut Tart for a warming autumnal pudding, James draws inspiration from seasonal produce that will gently encourage you to explore and cook from your own kitchen gardens. With a focus on core fruits, vegetables and nuts that are grown in orchards and among hedgerows, but which are also easily accessible for people everywhere, as well as a note on foraging and the kitchen pantry, Orchard is a treasure trove of edible gems that you will return to cook from, time and time again. Trade ReviewA timeless cookbook that celebrates the beauty of seasonal food. * Countryside magazine *

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Book SynopsisWith over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I A cook and his vegetable patch, is the definitive guide to cooking with vegetables from the presenter of BBC One's Simple Cooking.''I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.''In his inimitable, unpretentious style Nigel Slater, the presenter of BBC One's Simple Cooking, elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crusheTrade Review'Slater applies his very evocative, sensual writing style to such topics as tomato varieties – which ones he likes and why – with impressive verve…it's an inspiring read; we are left feeling if he can do it, so could we.' Guy Dimond, Time Out, Book of the Week 'Slater's writing, always a bit exquisite, has here been burnished a stage further into prose poetry…it is nothing less than a combined spiritual testament and devotional manual: a guide to the way of St Nigel…he's genuinely original…Nothing here is second-hand, let alone insincere. And that makes Tender a book to treasure, to read and re-read, as well as to cook from…it really is that rarity, a companion for life.' David Sexton, Evening Standard 'A fine collection of honest, interesting, life-sustaining recipes that beg the reader to pick up a vegetable knife and start chopping.' Daily Telegraph 'Suffused with genuine passion and the author's natural enthusiasm for veg, growing it and cooking it…It is a timely guide as recession has sent us all back to the land, with allotment waiting lists stretching out for years.' Sunday Telegraph 'The don of them all.' Daily Mail 'This is one to treasure, beautifully written, informative and inspiring in equal measure.' Fuschia Dunlop, FT, Books of the Year 'Gorgeous recipes.' Ben Wilson, Sunday Times, Books of the Year 'A book so beautiful that you crave Slater's life and his garden.' Kate Colquhoun, Daily Telegraph, Books of the Year ‘Brilliant as always.’ Leslie Geddes Brown, Country Life Magazine, Books of the Year

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Book SynopsisI'm genuinely inspired.' Yotam OttolenghiFor all its richness and mindboggling variety, African food has yet to cross over in the UK. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lopè Ariyo could be the person to make it happen.' ObserverLopè Ariyo is the rising star of African cooking and Hibiscus, her first book, is packed with delicious dishes. An energetic and supremely talented cook, Lopè creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables & Tubers; Grains & Pulses; Meat & Poultry and Baking & Desserts, there's something for every occasion and for everyone.Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. Whether it's experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat's Ogi, Chin Chin) or finding al

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Book SynopsisWhether you''re a long-term vegan, giving veggie a go or just want to make your meals more sustainable, ONE POT VEGAN is filled with delicious recipes that take the fuss out of plant-based cooking80 quick, easy and delicious vegan recipes, each using only one dish!''Anyone considering a foray into veganism should acquaint themselves with the work of Roxy Pope and Ben Pook . . . simple, healthy recipes made up of everyday ingredients'' Vogue_________One Pot Vegan is the perfect staple cookbook for vegans, vegetarians, flexitarians, or anyone who simply wants more plants on their plate.Packed with inspiration for pastas, curries, salads, stir-fries, noodles and even puddings, every recipe uses simple supermarket ingredients - for maximum flavour with minimum fuss.One-pot, one-pan and one-tray recipes include:- QUICK AND NUTRITIOUS MIDWEEK MEALS, such as rainbow noodles, smoky sausage cassoulet, and roasted squash with cauliflower and sage- SIMPLE SIDES AND LIGHT BIGHTS, such as roasted vegetable mezze, loaded sweet potato wedges, and no-waste harissa cauliflower- HEARTY HOME COMFORTS, like rich lazy lasagne, mushroom and ale filo pie, and warming pearl barley chilli- TAKEAWAY CLASSICS, including mushroom tikka masala, tofu satay, and Chinese-inspired sweet and sour jackfruit- SWEET TREATS AND DESSERTS such as peanut butter swirl brownies, boozy Caribbean pear cake, and cardamom and pistachio shortbreadFrom the creators of SO VEGAN, one of the world''s leading vegan food platforms with a growing community of over 1.5 million followers. Recipes are accompanied by full nutritional info, plus tips for batch cooking or freezing.Eating more plants has never been so easy!_________PRAISE FOR SO VEGAN:''Faff-free, delicious recipes'' Times''Masterminds'' Plant Based NewsTrade ReviewAnyone considering a foray into veganism should acquaint themselves with the work of Roxy Pope and Ben Pook . . . simple, healthy recipes made up of everyday ingredients * Vogue *So Vegan help us save time on cooking with delicious meals made in one pot * Vegan Food & Living *A continuation of their mission to make it as easy and fuss-free as possible to get more people eating plant-based food. The recipes are full of delicious flavour but easy on the washing up * Huffington Post *Quick and nutritious meals that are a breeze to prepare, a joy to eat, and good for the planet too * Natural Health *Add some simple plant-based meals to your repertoire with Roxy Pope and Ben Pook * BBC Good Food *80 fuss-free and delicious recipes which prove that vegan food is fun, tasty and simple to make * Pick Me Up *These tasty recipes are packed with flavour and goodness and - best of all - they only use one dish, so there is less to wash up. What's not to love? * Closer Celeb Special Series *Innovative . . . hallelujah to less washing up * Country and Townhouse *Praise for So Vegan * - *Faff-free, delicious recipes * Times *Masterminds * Plant Based News *

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Book SynopsisDK brings you a curated collection of all-new triple-tested vegan recipes from The Australian Women''s Weekly. Take your vegan cooking to new heights with more than 90 balanced and enticing plant-based recipes to be enjoyed by all.Australian Women''s Weekly (AWW) is one of the most popular magazines in Australia, with an impressive collection of recipes too - helping you to create balanced and healthy meals each and every day, without compromising on flavour! From meat-free meals to plant-based puddings, take your cooking game to the next level with over 90 simple recipes perfect for finishing dinner with a flourish. A must-have volume for anyone seeking easy vegan recipes without slaving away in the kitchen all day! Sure to get your taste buds tingling, this quick vegan cookbook promises:- Over 90 vegan recipes suitable for all times of the year and a range of occasions.- Ingredients are recognizable and readily available in all markets.

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Book SynopsisBaked, Roast, Boiled, Mashed, Steamed, French-Fried... We''ve probably all tried one or other type, and some of us eat them every day. The potato is one of the most familiar and ubiquitous foods, and part of our sense of humble, even mundane normality. Couch Potato. Cheap as Chips. Mr Potato Head. But the story of the solanum tuberosum is darker - one of struggle, disease, dirt and survival.Before domestication thousands of years ago, high up on the Andean antiplano, the high alkaloid content of potatoes made them poisonous to humans. But since then, these perfectly formed bundles of nutrition - naturally fat free, consisting mainly of energy giving carbohydrate, but containing protein and half of your RDA of Vitamin C and potassium - have been grown safely and cheaply underground in almost any weather and soil conditions, helping to fuel industrial revolution and population explosions. But their efficiency and versatility have also led to over-reTrade ReviewPraise for Cities:A fascinating account of how cities grow and sometimes crumble... Reader's magpie eye...picks out gems... Entertaining... Cities is, finally, a celebration of its subject's refusal to be explained or controlled. * Guardian *Cities is vastly entertaining, and Reader has a fine eye for the telling anecdote and statistic... Reading it is a bit like wandering with an erudite companion through a great city in which the past rubs shoulders with the present and surprises lurk around every corner. * Time *It is probably the most enjoyable book ever written about the matter of a city... fascinating -- Jan Morris * The Times *

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Book SynopsisGo vegan in 2023 with Oh She Glows, the bestselling classic vegan cookbook packed full of over 100 mouth-watering recipes''You can''t get more drool-worthy or beautifully-presented than Angela Liddon''s Oh She Glows'' INDEPENDENT________Featuring go-to breakfasts, protein-packed snacks, hearty entrées, and decadent desserts, there is something for everyone in this collection of delicious and wholesome plant-based recipes, such as: SWEET POTATO and BLACK BEAN ENCHILADAS with AVOCADO-CORIANDER CREAM SAUCE CHILLLED CHOCOLATE ESPRESSO TORTE ULTIMATE NUTTY GRANOLA CLUSTERS EMPOWERED NOODLE BOWL ANGELA''S FAMOUS GLO BAKERY GLO BARSThe Oh She Glows cookbook is also allergy-friendly, with many gluten-free and soy-free options.Whether you are a full-time vegan or simply trying to have a few meat and dairy-free meals each week, Angela''s recipes are a must-have for anyone who wants to eat well, feel great, and glow!________''Glowing with goodness'' Vegetarian Living''Angela Liddon of Oh She Glows is an ace vegan cook and her fettuccine alfredo is a delight'' StylistTrade ReviewFrom the woman behind one of the most popular vegan blogs comes this beautifully-photographed book. From cherry-basil bruschetta to life-affirming nacho dip, you will want to make everything. -- Pippa Bailey * The Independent *What's this? Creamy vegan pasta?! Angela Liddon of Oh She Glows is an ace vegan cook and her fettuccine alfredo is a delight. -- Emerald Street * Stylist *You can't get more drool-worthy or beautifully-presented than Angela Liddon's Oh She Glows. -- Pippa Bailey * The Independent *Glowing with goodness. * Vegetarian Living *

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Book SynopsisIndulge in the food you love with Chrissy Teigen''s book of easy and mouth-watering recipes''There are plenty of celebrity cookbooks out there, but Chrissy''s is different . . . it''s completely unfussy and accessible. She has an attitude about food that [we] can relate to'' Marie ClaireShe reigns supreme on social media. She says what she thinks. She eats what she WANTS.___________Maybe she''s on a photo shoot in Zanzibar. Maybe she''s cracking jokes on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love too.Discover the mouth-watering dishes Chrissy has perfecting over the years . . .- CRISPY BACON HASH BROWNS- POT PIE SOUP with crust crackers- Pepper''s tasty THAI BEEF SALAD- John''s FRIED CHICKEN with spicy honey butter- SWEET POTATO GNOCCHI with brown butter and sage- ''EVERYTHING'' CHICKEN SANDWICH MELTSSalty, spicy, saucy and fun aTrade ReviewChrissy Teigen's comfort food recipes are the winter warmers we need: mac and cheese, chicken pot pie and a delectable pasta bake. You never need to leave the house again. * Stylist Magazine *Chrissy Teigen shares the best recipes for 'sinful' food you want to eat . . . She cooks up a storm * The Sun *I love this book. Comfort food at its finest * National Geographic *

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Book SynopsisWhile bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknowneven though they're delicious, nutritious, and easy to grow in northern climates.Caroline, Stéphanie, and Patricia Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance.Organized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including over forty recipes, some of which have been developed by renowned chefs.The Wang sisters complement the book's practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, memberTrade ReviewAsian Vegetables is a feast for anyone interested in learning more about food, culture, and history. Three generations, fifteen vegetables, forty recipes, and plenty of stories make for one extraordinarily informative book. * Literary Review of Canada *Asian Vegetables stands as a testament to the beauty and diversity of Asian cuisine. With its cultural richness, flavourful recipes, and practical approach, this cookbook is a must-have for anyone seeking to expand their culinary horizons. Whether you’re a seasoned chef or a home cook looking for inspiration, the Wang Sisters’ culinary expertise, paired with J.C. Sutcliffe’s thoughtful translation, makes this cookbook a delightful and informative addition to your kitchen shelf. * Canadian Cookbooks *Organized by vegetable, this cookbook offers practical advice for growing and cooking, and has beautiful imagery. * House & Home *

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Book SynopsisJoin Lady Carnarvon as she opens the gates to Highclere Castle, the 'real Downton Abbey', and discover how the iconic British landmark celebrates and changes each season.This book reveals the treasures within Highclere Castle's land and estates: Georgian architecture, follies, secret gardens, the monks' garden, wildflower meadows and the woods of enchantment. Alongside history and anecdotes, this book also details sumptuous recipes for dishes inspired by local, seasonal produce, such as Heritage Tomato Tart, Highclere Baked Figs with Goats Cheese, and Honeyed Winter Vegetable Salad.Beautifully illustrated with full-colour photography, Seasons at Highclere is full of gastronomical delights, the stories of the treasures within Highclere Castle's grounds, untold secrets from the castle's archives and much more. This is the perfect gift or keepsake, and a book to be cherished for years to come.

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Book SynopsisNamed a Best Cookbook to Give and Get by Food & Wine, Martha Stewart Living, the Boston Globe, the Chicago Tribune, the Houston Chronicle, the Minneapolis Star Tribune, and EaterDavid Tanis Market Cooking is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special—pulling from all the world’s great cuisines. Sections on universal ingredients—such as alliums (garlic, onion, shallots, leeks, etc.)—offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results. A masterwork of recipes, approach, technique, and philosophy, David Tanis Market Cooking is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis’s incomparable career: Food doesn’t have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore.Trade Review“Our food editors recommend David Tanis Market Cooking as a new kitchen essential.”—Martha Stewart Living “Tanis has long been one of the best voices on modern American cooking, a gifted chef—25 years at Chez Panisse—and equally gifted writer. His new book is a lovely one, with 200 recipes embedded in almost 500 pages, all geared toward today’s vegetable-driven cuisine. . . . Tanis’s food is deeply flavorful, honest, creative and always, always fun to cook.”—Los Angeles Times “A crash course on how to seek out the best, fresh, and simple ingredients, and what to do with them once you have them.”—Foodandwine.com “Deciding what to cook based on what looks good at the market only works if you have a roster of simple, accessible recipes for each ingredient at your fingertips. Luckily, that’s exactly what the new book from [David Tanis] delivers here.”—Epicurious “An inspired collection of ideas that serves as a teaching manual of sorts, with traditionally written recipes, ingredients and steps spelled out, and a more informal description in narrative form of how to prep a dish.”—Minneapolis Star Tribune “Tanis invites us to learn deeply about each ingredient and to discover cooking methods and recipes that showcase what makes them special. . . . With wisdom and generosity, Tanis eases us in the direction of more intuitive, more spontaneous cooking. The point of it all is this: Delicious needn’t be complicated. And that’s something that every cook—from beginner to pro—can appreciate.”—Fine Cooking “A gentle, approachable guide to getting the most out of your [market] haul. . . . [Tanis’s] calm, Jedi-like assurance guides you into making a perfect Tuscan pork roast, Oaxaca-style garlic soup, or a quick harissa recipe that you’ll soon know by heart. There’s a reason that young-gun chefs like Ignacio Mattos, who cooked with Tanis at Chez Panisse, revere him: He’s got The Knowledge.”—BonAppetit.com “In [Tanis’s] largest and most comprehensive cookbook to date, his words read as patient, funny, and understanding—the ideal companion on your seasonally focused culinary journey. . . . At a time when famous chef-driven cookbooks are becoming more and more like aspirational coffee table books—beautiful but full of eight-hour, six-component recipes you’ll probably never work through—it’s a delight to return to straightforward simplicity and accessibility. . . . In our restaurant-obsessed era, mixed in with Blue Apron conveniences, David Tanis Market Cooking makes a compelling case for staying home and cooking from scratch.—East Bay Express “Over 200 confidence-building recipes. . . . Tanis is a wise chef for all seasons.”—BookPage “These beautifully simple preparations allow market-fresh vegetables and herbs to shine. . . . An inviting entry to the fundamentals of market cooking.”—Library Journal “Recipes are simple but deliver. Tanis is an excellent recipe writer as well.”—The Telegraph (UK) “I could happily eat David’s food every day. I love its beauty, simplicity, and integrity, and there’s always an element of surprise. Market Cooking is his best book yet.”—Alice Waters, owner, Chez Panisse, and founder, the Edible Schoolyard Project “There is a refreshing clarity to David Tanis’s food. Who needs fireworks when your ingredients are market-fresh, the recipes are reassuringly straightforward, and the author is the most brilliant cook?”—Yotam Ottolenghi, author of Plenty and Jerusalem “David Tanis always makes me want to cook—right now. This is a gorgeous and essential book.”—Deborah Madison, author of In My Kitchen and Vegetable Cooking Forever “I do not know how he does it, but David Tanis has produced another can’t-do-without book—a classic.”—Madhur Jaffrey, author of Vegetarian India “David’s cooking is succulent, fresh, and full of joy.”—Francis Mallmann author of Mallmann on Fire “In Market Cooking, David Tanis shares the genius of his nuanced, simple yet sophisticated dishes. His book is a must-read for home cooks and professional chefs alike.”—Travis Lett, author of Gjelina “A gem of a book—David’s food is the perfect balance of wise traditions and contemporary whimsy.”—Gabriela Cámara, chef, Cala and Contramar “I can’t explain it! He makes magic with simple ingredients and with such ease. Tanis is a wizard!”—Ignacio Mattos, chef/co-owner, Estela “What joy . . . I love the purity and simplicity of David’s food and his evocative prose.”—Darina Allen, founder, Ballymaloe Cookery School, and author of Grow, Cook, Nourish

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Book SynopsisHow to Forage for Wild Foods without Dying is a book for anyone who likes to go on nature walks and would like to learn about the edible plants they're most likely to come across-no matter what region they're in. Author Ellen Zachos shares her considerable expertise, acquired over decades of foraging in every part of North America. She offers clear, concise descriptions of edible wild plants, in addition to any potential lookalikes, as well as critical information about proper harvesting, processing, and cooking. Zachos has curated the plant selection to include only the 40 most common, most delicious edible plants, ranging from black walnuts and juniper berries to elderflowers, burdock, fiddlehead ferns, lambsquarter, wild garlic, sunchokes, and many more. With Zachos's expert advice and easy-to-follow guidelines, readers will be confident in identifying which plants they can safely eat and which ones they should definitely avoid. Easy instructions for preparation and eating for maximum enjoyment are included.

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Book SynopsisVegetables features over 100 seasonal recipes to fill your diet with more vegetables.No matter your dietary preferences, everyone agrees that including more vegetables in your meals improves health and benefits the planet. Learn how to make the best of what the season has to offer, from soups and salads to entrees, all in the name of eating more vegetables. Inside this cookbook, you will find: Over 30 inventive entrees with vibrant flavor combinations More than 15 salads that capture the best of every season 20+ comforting soups to nourish mind, body, and soul Quick and satisfying snacks for every appetite Over 100 seasonally minded recipes that ensure fresh tastes year-round The recipes in Vegetables treat meat more like a flavor enhancer than a main ingredient, resulting in dishes that span the globe with flavors and techniques that will be right at home in your kitchen.

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Book SynopsisPickling is more than a form of food preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. In addition to favorites like cucumbers, green beans, and beets, she includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes include: Half Sours (deli dills) Tabasco-Style Hot Sauce 48-Hour Mixed Garden Pickles Spiced Pickled Plums Make the most of garden and farmers’ market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.

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Book SynopsisAvocados. Delicious, versatile, and good for you!This humble green fruit adds velvety texture and creamy nutty flavours to every dish, turning any meal into something really special.From Mexican Brunch Burritos to Avocado and Prawn Sushi, Linguine with Avocado Pesto, Cheesy Avocado Frittata and even Avocado Eton Mess, this book has plenty of step-by-step recipes to suit all tastes!Packed with Protein and vitamins - good nutrition has never been so neatly packaged.Table of Contents 1: Introduction 1: Breakfasts & Brunches 1: Mexican brunch burritos 2: Egg & bacon breakfast salad 3: Paprika French toast 4: Balsamic roasted tomato & avocado toasties 5: Scrambled egg & avocado toasties 6: Avocado baked eggs 2: Snacks & Light Meals 1: Guacamole 2: Cheesy nachos with guacamole 3: Cajun sweet potato wedges with guacamole 4: Sprouted bean & avocado salad 5: Spicy grilled aubergine (eggplant) & avocado salad 6: Prawn (shrimp), noodle & avocado salad 7: Crab, mango & wild rice salad 8: Prawn (shrimp) & avocado fresh spring rolls 9: Smoked salmon & avocado bruschetta 10: Creamy pesto mushroom toasts 11: Sweetcorn fritters with avocado salsa 12: Chilli, chicken & avocado wraps 13: Avocado & cheese quesadillas 14: Chicken & avocado club sandwich 3: Starters 1: Avocado & prawn (shrimp) sushi 2: Tortilla baskets 3: Gridlled avocado with salmon 4: Crisp cheesy baked avocados 5: Their grilled avocado with crab & mango 6: Crab-stuffed avocado 7: Griddled goats; cheese & avocado salad 8: Watermelon & avocado salad 9: Griddled chicken Caesar salad with avocado 10: Winter radicchio salad with avocado 11: Scallop, bacon & avocado salad 12: Tomato & peach salad with avocado salsa 13: Couscous salad with roasted beetroot (beets) & avocado 14: Chilled tomato soup with avocado cream 15: Chilled avocado soup 16: Black bean tortilla soup with avocado 4: Main Meals 1: Linguine with avocado pesto 2: Rice noodle, prawn (shrimp) & avocado salad 3: Barbecued LA salad 4: Seven-layer salad in a jar 5: Guacamole whole-grain meal in a bowl 6: Jerk prawns (shrimp) with avocado quinoa 7: Vegetarian slow-cooker chilli with zingy avocado salsa 8: Freekeh with feta & avocado 9: Tacos with refried beans & guacamole 10: Cheesy avocado frittata 11: Avocado prawn (shrimp) tempura 12: Crab cakes with avocado tomatillo sauce 13: Chargrilled squid with avocado & sweet potato 14: Chilli con carne with avocado salsa 15: Spiced beef with avocado tabbouleh 16: Crispy duck & avocado pancakes 17: Cajun chicken burgers 18: Chicken & avocado toasted tortillas 19: Warm lentil & burrata salad 10: Sizzling steak fajitas 5: Desserts & Drinks 1: Avocado eaton mess 2: Chocolate avocado mousse 3: Avocado ice cream 4: Avocado smoothies 6: Index

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Book SynopsisPotato is the essential cookbook for this most beloved, extraordinarily versatile and ubiquitous of ingredients. James Martin presents over 130 recipes and techniques that will inspire you to put potatoes front and centre of your cooking - from the lofty heights of a Pomme soufflé, to perfecting the humble Mashed potato. Featuring home-style recipes like Tex-Mex barbecued filled skins, Potato, sausage and sage tray bake, Potato pancakes and Pork chops with mustard Mac, plus chefs' favourites including Classic game chips and Pommes Anna, Potato shows why the spud is a staple in so many cuisines, from rustic country kitchens to Michelin-starred restaurant tables. The embodiment of field-to-fork cooking, this superstar of the food world is showcased by James in a wealth of imaginative recipes that you'll want to cook again and again.

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Book SynopsisA brand new collection of recipes from Anna Del Conte that make vegetables the star of the show. Organised in an A–Z format from aglio to zucchina, Anna presents classic dishes alongside her own personalised (many previously unpublished) recipes created throughout her years as a writer. These range from classic recipes to more adventurous dishes including panzanella, parmigiana di melanzane, fiori di zucca fritti and beetroot or pumpkin gnocchi. Whilst Anna embraces classic Italian flavours, she ensures that the vegetable in the dish is at the heart of each recipe in her signature style. This is a celebration of vegetables that praises the flavour and texture of each individual root, squash, herb and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year.Trade Review'[The] recipes are simple and utterly beguiling. A keeper.' * The Sunday Times Ireland *‘Anna Del Conte is a food writer you’d like to have with you in the kitchen…like all of her cookbooks, this is a classic.’ * The Independent *'It wouldn't be home for me without her books on the shelves.' -- Nigella Lawson * Nigella Lawson Cookbook Corner *'[T]he doyenne of Italian cookery –Del Conte has published some of the most influential books on the subject.' * Waitrose Weekend *

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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 SynopsisFirst published in 1942 (and retailing at 1s 6d) in response to the growing use of factory-made foods and essences, Wild Berries, Fruits, Nuts & Flowers demonstrated how tasty dishes could be made using the wild fruits and flowers of the countryside. Today there is a growing interest in foraging. People have become more connected with nature and are heading into the countryside and collecting edible plants, mushrooms and fruits. This is combined with an increasing desire to eat local seasonal produce in the interests of sustainability. This timely reissue of a classic of its kind is the perfect gift for the modern forager. It features 101 recipes for using wild berries, fruits, nuts, flowers, mushrooms and seaweed. Nothing is known about the original author, but this edition has a foreword by Barbara Segall, who suggested republishing this book.Trade Review"There is a saying, 'good stuff comes in little packets' and one might say this also applies to 'little books' for a delightful pocket volume landed on my desk recently that perfectly encapsulates that phrase. The informative and entertaining foreword by Barbara Segall is a perfect introduction to what lies beyond and we are grateful to Barbara for bringing this amazing collection of recipes to a 21st century audience... delightful." * Reckless Gardener *"Useful...illustrated with attractive line drawings, the book presents recipes and suggestions ranging from bramble chutney, crab-apple marmalade and wild flower vinegars to edible seaweeds." * Garden News *

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Book SynopsisTHE SUNDAY TIMES BESTSELLERThe perfect Christmas gift for foodies! Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning.________________________________Modern, vibrant, easy-to-make food. East is a must-have whether you''re vegan, vegetarian, or simply want to eat more delicious meat-free food.Drawing from her ''New Vegan'' Guardian column, Meera Sodha''s collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam.With 120 practical and mouth-watering recipes, learn how to make:- ROASTED PANEER ALOO GOBI for a quick Monday-night dinner- CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard- THE SODHA FAMILY MASALA OMELETTE to serve up a home-made brunch- SALTED MISO BROWNIES as a sweet treatThere are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours._________________________________''Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren''t vegetarian. A joy - I want to cook every dish'' DIANA HENRY''Fabulous'' NIGELLA LAWSON''She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend'' BEE WILSON, SUNDAY TIMES''Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)'' YOTAM OTTOLENGHITrade ReviewInspired by a dizzying range of Asian cuisine, Meera Sodha leads foodies on a meat-free expedition, taking in everywhere from Thailand and Japan to Singapore and India * i Best Cook Books of 2019 *Meera Sodha takes keen cooks on a vegan and veggie journey across Asia * Guardian Weekend Gift Guide *When my palate is jaded I turn to Meera Sodha. She can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian * Diana Henry *Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?) * Yotam Ottolenghi *If you've got any sense, it's probably already on your shelf. A brilliant one for lovers of flavour * Sabrina Ghayour *Gorgeous * Prima *She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend * Bee Wilson, Sunday Times *An inspiring collection of appealing recipes * Daily Mail *It is deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book * Nigella Lawson on Made in India *An unbridled joy * Nigel Slater, on Fresh India *One of our most-used family cookbooks . . . as easy to love as it is to use * Daily Mail on Fresh India *Colourful and joyous * Felicity Cloake, Guardian on Fresh India *The tastiest, liveliest, spice-infused fare this side of the Sabamarti river * Guardian on Fresh India *A sublimely designed book that is tidily stocked with oft-times wondrous vegetable-based recipes, emboldened with flavors * Forbes on Fresh India *Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time * Stylist on Fresh India *Terrific . . . dead-simple family food absolutely packed with flavor * New York Times Magazine on Made in India *There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work. It's become my go-to Indian cookery book * The Times (Books of the Year) on Made in India *

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Book SynopsisA Year Full of Veg is a month-by-month gardening guide to growing the best seasonal veg, from the Sunday Times bestselling author of A Year Full of Flowers. With her wealth of experience, Sarah Raven shares the most reliable and bountiful varieties to grow, her tried-and-tested favourite crops, and unusual vegetables, herbs and salads that you can’t buy in shops. As well as planting inspiration, Sarah reveals expert tips and techniques for growing and harvesting flavourful crops from January through to December, all based on easy, efficient and productive techniques that ensure you'll always have something fresh to use in the kitchen. No matter how much outdoor space you have, you’ll be inspired to grow at least a little of what you eat. ___________________ ‘This book, it’s a revelation. I can’t stop reading it. Sarah writes so well and there is hardly a paragraph where you don’t learn something’ Prue LeithTrade Review'This is the book to ignite a passion' * Delicious *‘Best enjoyed as a long read, lingering over the sumptuous photography and relishing the many personal asides’ * The Garden *‘A delight to cheer the bleakest of days’ * The Sun *'This book, it’s a revelation. I can’t stop reading it. Sarah writes so well and there is hardly a paragraph where you don’t learn something' * Prue Leith *

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Book SynopsisCreate an edible garden brimming with wildlife that provides you with food every day of the year Imagine a garden that is as beautiful as it is productive, that gives you fresh, wholesome, chemical-free food with flavors that go beyond anything shops can offer. In Eat What You Grow, Alys shows you how to create a rich, biodiverse garden that feeds not only you, but supports a wide range of pollinators, bees and butterflies, as well as other wildlife. From perennial vegetables that come back year after year, to easy-to-grow delights, she has selected plants that hold their own in both the garden and on the plate. And tells you how to raise these plants, guiding you through the process of feeding your soil, saving seed and taking cuttings to increase your supplies. The book covers every size garden with tips on what can grow in containers (for smaller gardens) as well as harvesting throughout the year.

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Book SynopsisA BBC Radio 4's The Food Programme Book of the Year 2023'With recipes this good you'll wonder why you didn't embrace the bean craze sooner...' - Thomasina Miers'I love having beans as a base to make a hearty delicious dinner.' - Melissa HemsleyGet ready to become bean obsessed! Beans have had it tough, but they've finally had the makeover they deserve. No longer confined to the back of the cupboard, and now celebrated by foodies, these protein-rich, sumptuous and satisfying marvels offer versatility, texture and heartiness.With contributions from the Bold Bean team as well as Anna Jones, Hugh Fearnley-Whittingstall and the team at Mob among others, these are enticing, exciting recipes uncompromising in their deliciousness.Bold Beans contains over 90 recipes divided into the following chapters: Speedy BeansBean Snacks and Share PlatesBrothy BeansBean BowlsHearty SaladsBean Feasts

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Book SynopsisAs the sun sets on summer, there’s no need to be sad. Fall is here, and it’s time to carve some gourds! But pumpkins aren’t just for teenagers to smash on Halloween – there are a multitude of uses for this versatile produce. Get back to the basics with a handy step-by-step for carving a pumpkin that will have your callers commenting on your crafty cutting. Use one of the included templates to carve your creation! Then discover how to turn a simple gourd into a musical instrument for playing, or a colorful animal feeder that will bring all sorts of critters to your garden. After, why not whip up a batch of smoky pumpkin deviled eggs, pumpkin chips or a warming pumpkin spiced latte to sip while you watch your favorite holiday movie? And that’s just the beginning! Transform your festive fun with 29 ideas that will have you saying, “Oh my Gourd!”

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Book SynopsisEAT RACE WIN presents The Cake Cookbook. Now you can eat your cake and have your veggies too. Cakes designed for training, social events and special diets in mind, used and baked by athletes and families too. Featuring: The endurance pie, The podium pie, The Race Cakes and the climbers cake. Learn how to bake cakes that are Gluten-free, without added sugars and Dairy free. Learn how to turn plain vegetables into delicious cakes by using Carrots, Sweet potato, Potatoes, beet and even celeriac - yep your kids will love it. Anyone can bake a cake with flour, sugar and eggs... too easy and way too boring. No, real winners bake with vegetables! The Cake Cookbook teaches you how to bake delicious cakes with vegetables, designed for endurance training and fine tuned so the whole family will eat and ask for more. Learn how to bake easy vegan cakes. All cakes can be baked for training sessions in portion sizes or for parties with elaborate spreads on top.

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Book SynopsisA beautifully illustrated diary of a year in the vegetable patch. Month by month you will learn how to create a space that gives you fresh, wholesome fruit and veg. Michael Kelly’s expert advice will guide you whether you are a complete beginner or a more experienced grower, and regardless of the amount of space you have.

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Book Synopsis''I absolutely adore the food in this beautiful book.'' - Nigella Lawson''One of the most inventive vegetable cooks.''- Anna Jones''Joe just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.'' - Rachel Roddy''One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.'' - Tim Lewis, Observer Food MonthlySwapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference.Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters foc

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Book SynopsisUnleash cauli-POWER! Cauliflower used to be perceived as rather humble and understated but it's now the hottest vegetable around. No longer banished to the position of side dish, cauliflower can transform any meal as the perfect substitute for carbs and meat without sacrificing flavour. This resourceful little book is packed with all the 'cauli-power' you need to make cauliflower the main event, with recipes from all over the world and guidance on how to rice, roast, pickle, and even bake with it. With over 50 recipes ranging from pizza, steaks, and tacos, to sushi, piccalilli, curries, and chocolate chip cookies, there is something for everyone, and seemingly nothing this vegetable can't do!

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Book Synopsis-One of delicious magazine's top cookbooks of 2021'Not only does Kathy Slack write beautifully, but she also takes stunning photographs with a strong sense of place, light dappling across the pages.' - delicious'What a lovely first cookbook this is: a fresh and tempting celebration of the joys of growing your own, and cooking what you grow. And Kathy writes beautifully.' - Hugh Fearnley-Whittingstall'This book is a seasonal treat. I feel transported into nature when I read Kathy's delightful recipes...' - Thomasina Miers'A gentle, useful book full of inspiring, delicious recipes and guidance for kitchen gardeners. Kathy writes with a poetic, infectious wonderment at the life-enhancing magic of growing and cooking vegetables.' - Rosie Birkett'A book full of promise.' - Gill Meller-Everyday recipes that make vegetables the star of the showKathy Slack takes us through a year in her veg patch in this celebration of her ten favourite things to grow and eat.Peas, lettuce, courgettes, beans, tomatoes, beetroot, squash, apples, kale and leeks; all simple to grow, affordable and readily available to anyone without a growing space of their own. Most recipes are vegetarian, some use meat or fish, but every dish makes veg the star of the plate. This is food for everyone and every day.Here are recipes to herald the start of spring (Pea, Feta and Mint Frittata) to enjoy on a sweltering summer day (A Tomato-lovers Salad with Anchovy Breadcrumbs) to warm you up as the nights start to draw in (Pumpkin Tikka Masala) and to hunker down with in the depths of winter (Leek, Chestnut and Cider Crumble).Whether you grow your own vegetables at home or buy them at the supermarket, these beautiful recipes celebrate ingredients at their very best and are a joy to cook and eat.Trade ReviewWhat a lovely first cookbook this is: a fresh and tempting celebration of the joys of growing your own, and cooking what you grow. And Kathy writes beautifully. -- Hugh Fearnley-WhittingstallThis book is a seasonal treat. I feel transported into nature when I read Kathy's delightful recipes... * Thomasina Miers *A gentle, useful book full of inspiring, delicious recipes and guidance for kitchen gardeners. Kathy writes with a poetic, infectious wonderment at the life-enhancing magic of growing and cooking vegetables. * Rosie Birkett *A book full of promise. -- Gill MellerNot only does Kathy Slack write beautifully, but she also takes stunning photographs with a strong sense of place, light dappling across the pages. * delicious *

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Book SynopsisExplore this tantalizing collection of recipes using fermented foods to boost your health. Increasing the amount of fermented foods in your diet is now widely considered to be the key to a healthier and happier gut and immune system. The link between our mental health and mood and what we put in our bodies has never been stronger and there is a firm belief now that basing your daily nutrition around gut-friendly foods will boost your overall health and leave you energized and alert. It couldn't be easier to include fermented foods in your diet and this collection of recipes will give you a fail-safe plan to boost your nutrition and create a happy gut. Add some kimchi to your avocado on toast to start your day off the best way, include feta and halloumi in your lunchtime salad and enjoy an afternoon probiotic smoothie to optimize your digestive system. Using fermented foods in recipes is simpler than you think using these tantalizing suggestions, such as Banana and Blueberry Kefir, Probiotic Gazpacho, and Spring Rolls with Fermented Onion.

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Book SynopsisThe avocado is the iconic food of the twenty-first century. It has gone from a little-known regional food to a social media darling in less than a hundred years. This is an astounding trajectory for a fruit that isn’t sweet, becomes bitter when it is cooked and has perhaps the oddest texture of any fruit or vegetable. But the idea that this rich and delicious fruit is also healthy despite being fatty and energy-dense gives it unicorn status among modern eaters, especially millennials. Through lively anecdotes, colourful pictures and delicious recipes, Jeff Miller explores the meteoric rise of the avocado, from its co-evolution with the megaherbivores of the Pleistocene to its acceptance by the Spanish conquistadores in Mexico and its current dominance of food consumers’ imagination.Trade Review"A welcome addition to the Reaktion food series. . . . Filled with splendid facts, figures, and illustrations. . . . This is a fascinating story, beautifully told." -- Marion Nestle, professor emerita of nutrition, food studies, and public health, New York University, author of "Unsavory Truth: How Food Companies Skew the Science of What We Eat"Table of Contents1 The History of the Avocado2 Growing Avocados 3 Selling an Odd, but Nutritious, Fruit4 Eating Avocados and Other UsesAppendix: Types of AvocadoRecipesReferencesFurther ReadingWebsites and AssociationsAcknowledgementsPhoto AcknowledgementsIndex

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisThe Elderberry Book deepens appreciation for a plant that has played a crucial role for thousands of years. This inspiring, and educational resource guides you through the elderberry's history, how to cultivate and forage from the balcony to the backyard, and its preparation in traditional foods, medicines, wines, crafts, and tools.Table of ContentsAcknowledgmentsIntroduction 1 History Ancient Elderberry European Elderberry Native American and American Elderberry More Than Just Food or Medicine 2 Description, Anatomy, Terminology, and Nutrition Description and Anatomy Terminology Benefits and Studies Nutrition 3 Cultivation and Care How to Choose an Elderberry Variety Preparation and Planting Purchasing and Propagation First Three Years of Growth and Fruiting Care and Pruning Pests and Diseases 4 Harvesting, Foraging, and Preserving Dangerous and Other Look-Alikes Where to Forage Preserving Purchasing Elderberry Products 5 Preparation Methods Basic Equipment Jams and Jellies Fermented Elderberry Enjoyments Other Ways to Prepare Elderberry Tinctures Other Uses for Elderberry Pulp 6 Crafts and Other Uses for Elder Wood Children, Cyanide, and Elderberry Crafts What You Will Need Elder Whistle Elderberry Flute Elderberry Bellows Elderberry Lance or Spear Elderberry Pencils Blowgun/Popgun Notes Additional Reading and Resources About the Author A Note about the Publisher

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Book SynopsisThese 'milkshakes' bring all the vegans to the yard Forget everything you already knew about vegan food. It's time to discover Plant Milk Power, a collection of 40 heavenly hot, cold and boozy beverages that are packed with flavour. From everyday favourites like Iced Matcha Latte, Ultimate Chai and Horchata, to crowd-pleasing showstoppers like Rose Falooda, Blue Butterfly Bubble Tea and Carrot Cake, Deborah Kaloper has assembled a range of delicious recipes to suit every palate, intolerance and occasion. Learn how to make your own milk alternatives at home, too, using nuts, seeds, oats, coconut, rice and even root vegetables.

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Book SynopsisGood knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen tools like graters, vegetable peelers, and mandolins. Get ready to chop away!

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Book SynopsisPie School is now in session!Since the first publication of Pie School in 2014, Kate Lebo has inspired bakers everywhere with her witty and encouraging lessons on all things flaky and sweet. This completely revised and updated edition includes 20 brand-new pies—including two new chapters, one on savory meat or vegetable pies and one on “difficult” (lesser-known) fruit pies—plus updates to the originals (80 in total). Her proven process to achieve flakiness and structure, along with recipes for delicious, inspired fillings, will give home cooks all the skills they need to make the best pie of their lives. Beyond the bake, Lebo also invites us to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods.Recipes include Brandied Apple and Cracked Cardamom Pie White Peach and Raspberry Galette Rosemary Rhubarb and Vanilla Chevre Galette Winter Luxury Pumpkin Pie Huckleberry Pie Marionberry Pie with Hazelnut Crumble Lamb, Pumpkin, and Quince Pie Chicken Pot PieTrade ReviewWIRED Best Cookbooks of 2023 (So far)"Freshly revised from the 2014 original with new and updated recipes, it offers soothing lessons in technique and taste. When your hands are coated with sticky dough, [Lebo's] voice is a balm, and clear photos keep you from worrying.—WIRED.com“I love Kate Lebo’s Pie School so much. It’s reassuringly detailed for new cooks yet full of nuance that make veteran cooks like me say, “Oh wow, right!” The recipe lineup feels fresh and personal, with inventive recipes so solid they seem like classics."—Martha Holmberg, James Beard Award-winning co-author of Six Seasons: A New Way with Vegetables and author of Simply Tomato “With recipes and words that spotlight traditional pie-making both savory and sweet, Kate Lebo’s Pie School is a definite keeper for any pie-maker’s bookshelf.” —Kate McDermott, James Beard Award-nominated author of Art of the Pie “Kate Lebo’s prose is rich and spiky, her voice spiced with wit and undergirded with tenderness; her work is pithy, well-researched, and always profoundly knowledgeable. Sure, she writes about food, but she’s really writing about humanity, her own and all of ours. To call this ‘a book about pie’ is like calling Moby-Dick ‘a book about a whale.’” —Kate Christensen, PEN/Faulkner Award-winning author of The Great Man and Blue Plate Special “Kate Lebo’s Pie School will delight you with its word play and train you to be the most capable baker in your neighborhood." —Katie Quinn, author of Cheese, Wine, and Bread “It’s hard to imagine Kate Lebo’s improving upon Pie School; it was one of those triumphantly instant classics that rendered itself indispensable from the get-go. And yet the hindsight that emerged from life during COVID and writing her wonderfully weird, gorgeously geeky literary masterpiece Difficult Fruit has resulted in a second edition even more special and, if it’s possible, essential than the first.” —Charlotte Druckman, author of Women on Food “As with our most revered teachers, Kate Lebo, [in Pie School,] inspires us with her infectious passion for her subject—deciphering a daunting topic with the gentlest of hands and unwaveringly cheering us on to be the best cooks and people we can be. This is school you’ll never want to graduate from.” —Peter Hoffman, chef and author of What’s Good: A Memoir in Fourteen Ingredients "If actual school was as fun as Pie School, no one would ever play hooky. Kate Lebo has written a wonderful book celebrating the craft of baking fruit pies."—Becky Selengut, author of Good Fish"Kate Lebo is the teacher we all wanted in school, her kitchen a classroom for lessons in life."—Langdon Cook, author of The Mushroom HuntersTable of ContentsNew recipes include:Pie for Dinner • Fennel Sausage, Cabbage, Beets & Apple Pie • Lamb, Pumpkin, and Quince Pie • Chanterelle, Goat Cheese, Delicata, and Tomato PieSam’s Veggie Pie The Life of Chicken Pot Pie: a recipe cycle • Roast Chicken • Chicken Stock • Gravy • Schmaltz-Roasted Potatoes with Garlic and Herbs • Schmaltz-Roasted Vegetables • Roasted Vegetable Pie • Chicken Pot Pie Difficult Fruits • Gooseberry and Elderflower Pie • Black Currant Custard • Elderberry Pie • Black Chokeberry Pie • Sarviceberry Pie

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