Cookery / food by ingredient: herbs, spices, oils and vinegars Books

Book SynopsisVegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity.Much vegetarian food at curry houses is unappealing and unimaginative. The Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love.All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online – and with Dan’s detailed step-by-step instructions, you’ll be making your own vegetarian curry feasts in no time at all.

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Book Synopsis‘Pascal Baudar is a culinary visionary.’ Sandor Ellix Katz, author of New York Times bestseller The Art of Fermentation Award-winning author and forager Pascal Baudar uncovers incredible flavours and inspiring recipes to create unique, delicious vinegars. Wildcrafted Vinegars includes more than 100 simple recipes for quick vinegars, pickles, soups, sauces, salad dressings, beverages, desserts, jams and more! In his latest book, Wildcrafted Vinegars, pioneering food expert Pascal Baudar continues his exploration into wild gastronomy, turning his attention this time to the unique world of vinegars. After covering yeast fermentation in The Wildcrafting Brewer and lactic acid fermentation in Wildcrafted Fermentation, Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deep into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms – even wood, bark and leaves – that play a vital part in infusing distinctive gourmet-quality vinegars. Wildcrafted Vinegars is packed with more than 100 recipes including: Pine, fir, and spruce–infused vinegar Smoked mushroom and seaweed vinegar Blueberry-mugwort vinegar Wilder curry vinaigrette Wasabi ginger vinegar sauce Pickled walnuts And many more Once you’ve mastered the basics for making and aging vinegars at home, you’ll be inspired to experiment on your own, finding local plants that express the unique landscape and terroir of where you live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar will be your guide to creating safe, responsible and delicious vinegars and ferments.Trade Review“Pascal Baudar has long served as an inspiration to me as both a forager and a fermenter. With Wildcrafted Vinegars, he once again delivers on the promise of bringing the outdoors inside. On its surface, this book is a fantastic guide to crafting a whole pantry’s worth of staple vinegars and condiments to ameliorate your cooking, but at its core, it’s a practical call to action through recipes that turn you into an agent of ecological remediation, wherever you might live. A must-have for any avid fermenter!” —David Zilber, chef and food scientist; coauthor of the New York Times bestseller The Noma Guide to Fermentation“Wildcrafted Vinegars is another outstanding fermentation guide from Pascal Baudar. With wonderful clarity and a variety of flexible approaches, Pascal simultaneously demystifies the vinegar-making process and inspires the imagination with its infinite possibilities.” —Sandor Ellix Katz, fermentation revivalist, author of The Art of Fermentation“Pascal Baudar continues to lead his readers down a path that connects them to their landscapes, whether urban or wild, through culinary exploration—this time through the power of sour. Wildcrafted Vinegars is a visually striking invitation to explore flavorful condiments, preserves, and quick pickles from unexpected and often overlooked seeds and ‘weeds.’” —Kirsten K. Shockey, author of Homebrewed Vinegar, Fermented Vegetables, and other fermentation titles“From apple scraps to mugwort to bountiful berries, Baudar brings vinegar-making past the boundaries of our ordinary home pantries and out into the great wide open. Anything is a possible flavoring here, be it roots, herbs, or stems. As with his other books, Baudar once again enlightens us to the fact that flavor is found from the forest floor to the tips of the trees, and even takes inspiration from humdrum supermarket shelves to make vinegars that shine.” —Michael Harlan Turkell, award-winning food photographer, author of Acid Trip: Travels in the World of Vinegar“Baudar’s approaches to vinegar making are serious and whimsical at the same time. A true pioneer in the world of fermentation, he is pushing the boundaries on our future food production, while illuminating the past and the very origins of one of the most important products in human history. The wealth of ideas and information contained in Wildcrafted Vinegars cannot be overstated, and this book has a place in every kitchen.” —Harry Rosenblum, author of Vinegar Revival“Pascal Baudar has once again tapped into the spirit of the forest and open spaces in this paean to all things pungent. A love letter to Acetobacter in the wild, it will have you thinking about vinegar in a whole new light—not only as essential in the kitchen but really quite easy to make yourself, too.” —Ken Albala, professor of history, University of the Pacific“Baudar, with his playful spirit of adventure, brings us on yet another creative quest that appeals to both the chef and forager in all of us. A few pages could serve as the most practical guide to vinegar production (including the use of fruit flies to initiate a wild fermentation!), but the remaining pages serve as an invaluable compendium of wild food flavors and recipes. This book will be a fixture on my kitchen bookshelf where rainy-day culinary projects begin.” —Evan Mallett, chef/owner, Black Trumpet Bistro; author of Black Trumpet“Pascal Baudar, long-time wild food forager extraordinaire and vinegar savant, has created a book that will revolutionize the vinegar world. Wildcrafted Vinegars is an acetic A–Z of fermentation advice and lore, beautifully illustrated with his helpful photographs, to guide you to new levels of culinary experimentation. As a fellow vinegar maker and lover, it left me totally in awe of his expertise and passion . . .” —Andy Harris, CVO (chief vinegar officer), Vinegar Shed"Wildcrafted Vinegars is sure to appeal to adventurous cooks and the increasing legion of those expanding their plant-based and foraging menus. Baudar, a self-described 'culinary alchemist,' incorporates fun and knowledge in equal parts in his delightful, educational resource." —Foreword Reviews"[Wildcrafted Vinegars] celebrates the versatility of this all-important—but often overlooked—acid in the kitchen." —Plate Magazine

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Book SynopsisYou can’t really imagine Korea without kimchi. For thousands of years, their fermented vegetables have been absolutely essential at meals. In Korea, kimchi is so much more than food – it is a national cultural treasure, a universal health food and a part of the Korean identity. Koreans are obsessed with good food, and the Lim family is no exception. For two generations, they have retained the proud tradition of kimchi at the Arirang Resturant in Stockholm. This book contains the family’s most popular recipes – common, as well as rarer, kimchi recipes, Korean everyday food and the ever recurring bi-bim-bap (which literally means ‘mixed rice’). The Lim family present their version of a classic with lettuce, cabbage, chilli and ginger, but also the popular radish kimchi, kattugi, as well as the more unusual varieties with pumpkin, oysters, mushrooms, roots and other vegetables. Sourish, hot and tasty, kimchi is a wonderful accessory for most meals, not only Asian-style dishes but every imaginable Western dish. Here are ‘insider’ tips on how to go about fermenting vegetables at home. Considering it is so incredibly simple, the result is amazing, beautiful, tasty and healthy, thanks to the built-in riches of good bacteria cultures found in vegetables.

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Book Synopsis“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain.”—Sandor Ellix Katz, author of the New York Times bestseller The Art of Fermentation The New Wildcrafted Cuisine takes incorporating wild foods into your meals to a new, palate-bending level and in the process redefines terroir as we’ve come to know it. Award-winning author and “culinary alchemist” Pascal Baudar, a professional forager and wild food instructor, combines his research and in-depth knowledge of plants and landscapes with the fascinating and innovative techniques of a master food preserver. This beautifully photographed book offers up dozens of creative, seasonal recipes and instructions for preparing a variety of preserved foods, including Pickled Acorns, White Sage–Lime Cider, Wild Kimchi Spice, Wild Mustards, Currant Capers, Infused Salts with Wild Herbs, Pine Needle Vinegar, and much more. The New Wildcrafted Cuisine is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. “A beautiful book, loaded with recipes and techniques.”—Saveur “Pascal’s book contains some of the most unique and innovative ideas that you’ll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”—Samuel Thayer, author of The Forager’s Harvest “[Baudar is] perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients”—NPR’s “The Salt” “A gorgeously photographed collection of prose and recipes that’s both survival manual and mission statement.”—Los Angeles Times Trade Review"Baudar, a self-described 'professional forager' whose ingredients and preserves have been used by such chefs as Ludo Lefebvre and Top Chef winner Michael Voltaggio, shows how to transform barks into vinegars, insect sugar into beer, and rocks into plates, among other things, in this avid guide to field-and-table cooking. While most of the recipes center on fauna found in Southern California, aspiring survivalists anywhere will likely appreciate Baudar’s deep commitment to the practice. Pickled acorns, anyone? Dirt index: Swimming in the primordial ooze.”—Publishers Weekly“Pascal’s book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”—Samuel Thayer, author of The Forager’s Harvest and Nature’s Garden“As a Southern California native, I grew up with the terroir that I eventually would incorporate into my cuisine at Girasol. Pascal was my spark. The first day Pascal walked through our back kitchen door with a cornucopia of foraged California wild plants and ‘Old World’ recipe vinegars and beers, I knew I had found my voice. Pascal’s seemingly infinite knowledge and passion for what grows in the desert region we live in has truly inspired me. This book is one of a kind, a walk off the beaten trail and an exploration of true wild flavors. Chefs who truly care about finding new ways of expression and commitment to ‘time and place’ cooking will undoubtedly be captivated by it.”—CJ Jacobson, executive chef, Girasol restaurant, and winner of Top Chef Duels“Visually stunning, The New Wildcrafted Cuisine is incredibly impressive, a tour de force, a masterpiece. At long last, an author has truly captured the power and sophistication that wild foods can impart to both our diets and our lives.”—Stephen Harrod Buhner, author of The Lost Language of Plants and Sacred and Herbal Healing Beers“The New Wildcrafted Cuisine takes wild foraging to a gourmet level of creativity. I am delighted by Pascal’s ingenuity of wild combinations and impressed by his experience demonstrating the vast potential of culinary artistry. Pascal clearly articulates the procedures and details of transforming wild ingredients into practical recipes, thereby making the gifts of nature more accessible to us all.”—Katrina Blair, author of The Wild Wisdom of Weeds“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain in his coastal California bioregion, incorporating the incredible diversity he forages into a broad array of foods and drinks in exciting, elegant, and clever ways. Beyond the particulars of what he can harvest there—some which you or I might find where we live, but much of which is very different—it is his methods, ideas, and aesthetics, all of which can be applied much more broadly, that are truly inspirational.”—Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation

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Book Synopsis In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you’ll cook this year.In Derek Wolf’s first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he’s ready to take you on another culinary adventure—but this time it’s all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.Each chapter explores a specific protein’s taste and flavor considerationsTable of ContentsForeword Introduction CHAPTER 1 | TASTE, FLAVOR, AND FIRE Taste, Flavor, Fire Fire Cooking Basics Rubs and Sauces OTFC All-Purpose BBQ Seasoning OTFC All-Purpose Beef Rub Ancho Coffee Rub OTFC Spicy BBQ Sauce CHAPTER 2 | BEEF Beer-Marinated Bavette Steak with Creamy Corn Salsa Chipotle Peppercorn Smoked Brisket Sweet Chile–Braised Beef Tacos with Pickled Red Onions Ancho Coffee Hanging Tomahawks with Blue Cheese Sauce Coal-Roasted Hanger Steaks with Thai Chili Sauce Italian Herb Butter Rotisserie Prime Rib Green Chile and Bacon Cheeseburgers Black Garlic New York Strips with Bone Marrow Butter Spiced Rum–Marinated Tri-Tip Pineapple Bourbon Steak Tips CHAPTER 3 | PORK Cotija-Crusted Pork Skewers 3-2-1 Smoked Ribs with Honey Peppercorn BBQ Sauce Grilled Pork Chops with Grapefruit Balsamic Vinaigrette Chile con Limon Candied Bacon Cocoa Molasses–Glazed Spiral Ham Pineapple Teriyaki Pulled Pork Sandwich Bacon-Wrapped BBQ Pork Tenderloin Loaded Chorizo Sandwich with Chilean-Inspired Pebre Sweet and Sour Pork Belly Skillet Cheesy Skewered Sausages with Caramelized Beer Onions CHAPTER 4 | CHICKEN + TURKEY Smoked Tequila Lime Spatchcock Chicken Rotisserie Chicken with Alabama White Sauce Golden BBQ Sticky Wings Maple Whiskey Chicken Lollipops Garlic Parmesan Beer Chicken Leg Skewers Pineapple Coffee–Glazed Chicken Thighs Grilled Chicken Breast with Spicy Mango Salsa Everything Bagel Smoked Turkey Breast Honey Habanero Rotisserie Turkey Legs Smoked Spiced Whole Turkey CHAPTER 5 | FISH + SEAFOOD Seared Scallops with Beer Pan Sauce Baked Lobster with Buffalo Chive Butter Lobster Tail Skewers with Garlic Teriyaki Glaze Coal-Roasted Lemon Herb Trout Maple Grapefruit BBQ Salmon Sweet Tomatillo Grilled Salmon Smoked Chipotle Mezcal Shrimp Honey Sriracha Shrimp Skewers Fire-Crusted Oysters Kilpatrick Garlic-Crusted Tuna with Spicy Avocado Salsa CHAPTER 6 | GAME, LAMB + DUCK Cast-Iron Bison Rib Eyes with Caramelized Red Wine Onions Bison Steak Frites with Spicy Gremolata Butter Coffee-Crusted Elk Medallions Wild Sage and Cranberry Venison Rack Smoked Curry Lamb Crown with Lemon Mint Yogurt Sauce Grilled Lamb Chops with Ancho Lemon Vinaigrette Hanging Leg of Lamb with Chimichurri Aioli Smoked Honey Cider Lamb Ribs Seared Duck Breast with Black Cherry Tamarind Sauce Spicy Hoisin Jerk Rotisserie Duck Resources Acknowledgments About the Author Index

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Book SynopsisSoothe your soul and boost your immunity with these easy and delicious soup recipes that incorporate Traditional Chinese Medicine. Combining the trends of culinary medicine and seasonal eating and adding a dash of Traditional Chinese Medicine (TCM), Healing Herbal Soups is the first book of its kind to focus on boosting immunity and weathering the seasons, by a mother-daughter, Chinese-American duo. Rose and Genevieve have been making Chinese herbal soups in their kitchens all their lives. They made broths to help their bodies adapt to the seasons, and now, for the first time, they’re translating these traditional recipes—all of which have been vetted by Dr. Shiu Hon Chui, a preeminent TCM doctor, researcher, and professor—into English. Healing Herbal Soups provides a complete herbal encyclopedia and more than fifty tasty recipes—with full-color photographs—that mix herbs with meat and vegetables to create healing broths. These easy-to-follow recipes are here for you whenever you feel unwell, or if you’re just looking to add healthy soups to your weekly meal rotation. Armed with an introduction to TCM and special sections on tea, ginger, and ginseng, as well, at last, you can feel less dependent on Western concoctions of drugs and chemicals, and start using traditional Chinese herbs right in the comfort of your own home.

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Book SynopsisVeganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis. After the success of bestseller Veggiestan, Sally Butcher continues her gastronomic journey along the Silk Road with Veganistan. In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East. A masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle. Written in Sally's witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion. Contents:Simple MezeSalads and Cold StartersSoups, Snacks and Hot StartersBread, Rice and GrainsFrom the Stewing PotFrom the OvenFrom the Frying Pan and Into the FireSalted, Smoked, Fermented and Pickled FoodsSweet TreatsDrinksA Cheater’s Guide to Vegan ‘Meat’: ‘Dairy’ and ‘Egg’ SubstitutesTrade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine

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Book SynopsisThere is so much to love in MiMi Aye's wonderful Mandalay - Nigella LawsonOne of the Financial Times'' Best Books of 2019One of the Observer''s 20 Best Food Books of 2019A flavour explosionInfluenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage.Beginning with a look at the ingredients that make Burmese food unique as well as suitable alternatives MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabliTrade ReviewThere is so much to love in MiMi Aye’s wonderful Mandalay: Recipes & Tales from a Burmese Kitchen but, even before I got on to the recipes, I felt that a book that told me that in Burma people greet each other by asking whether they’ve eaten yet, belonged in my life... I am so grateful to Mimi Aye for a really loving and hungry-making introduction to a fascinating cuisine. * Nigella Lawson *Knowing next to nothing about Burmese food, it's a glorious revelation. Autobiography, history and recipes all rolled into one magnificent whole. A brilliant, beguiling book. * Tom Parker Bowles *Real insight into a cuisine I don't know nearly enough about... and a delicious love letter to Burma. * Marina O'Loughlin *A gorgeous book full of narrative and recipes, with an unignorable cover in the brightest of yellows and the deepest of crimsons. It schooled me lightly in a culinary Burma, a country whose food is influenced by its proximity to China, India and Thailand, but which is much more than simply an amalgam of that. For example, the repertoire includes a profoundly developed interest in fritters. Apparently, the Burmese love deep-fried stuff. This is something we can all get behind. -- Jay Rayner * The Guardian *Aye is a gifted recipe writer and opinionated champion of the food of her family... This is a book to read as well as cook from, packed with evocative imagery. * Observer Food Monthly *It’s rare to come across a book that opens up an entirely new cuisine to us and Mandalay does exactly that. Burmese recipes that combine the deliverable with the authentic, written with calm authority leavened with personal touches from an engaging personality. Buy and learn. -- Tim Hayward * Financial Times online *A readable, personal collection of stories and recipes from a country [MiMi] refers to as 'home'... Enlivened with family snaps and beautiful food photography, it's a brilliant introduction to Myanmar's food culture. * Delicious Magazine *MANDALAY is an utterly charming, enlightening collection of food and stories, written with authority and a clear sense of the author rarely seen in the ‘cookbooks by region’ shelves of a bookshop. * The Caterer *Mandalay: Recipes and Tales from a Burmese Kitchen by MiMi Aye offers surprises and inspiration with its accessible recipes. It isn’t intimidating but just pushes culinary boundaries down a tasty road to Mandalay. * Mostly Food and Travel Journal *Held close to one’s chest and handed down along bloodlines, woman-to-woman, recipes carry great weight in Burma... Aye’s account of Burmese food is invitingly personal, interspersed with family photos and stories of travels. It’s also highly educational, with sections devoted to eating and serving customs, staple ingredients and alternatives, and “Why MSG is A-OK.” * nationalpost.com *In her beautiful book Mandalay, MiMi brings fresh flavours right into British homes. * Great British Food Magazine *Table of ContentsIntroduction The Food of Burma Eating & Serving Customs Staple Ingredients & Suitable Alternatives Why MSG is A-OKAY Equipment in the Burmese Kitchen Cover Versions Fritters Salads Soups Rice Noodles Meat Chicken & Eggs Fish & Seafood Vegetables Pickles & Chutneys Condiments, Relishes & Dips Sweet Snacks Secret Weapons Menu Suggestions Guide to Pronunciation Glossary Index Acknowledgements About the Author

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Book Synopsis100 recipes for fiery sauces, marinades and rubs, showcasing the world’s most flavoursome chillies. Arranged by geographical region, from Africa and the Mediterranean, to India, to Southeast Asia, this book is jam-packed with thrilling flavours. This book has something for everyone, with offerings from all around the globe spanning from mild to super spicy. Each recipe is easy to make, very versatile and always comes with a serving suggestion. For example, the African Chermoula is delicious with sardines and mackerel served with roasted veg; The Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip; and the Mediterranean Za’atar Spice Blend is a wonderful addition to hummus or a fresh salad. As well as plenty of short, simple recipes for sauces and marinades, there are bigger recipes for truly impressive and authentic dishes, such as Moroccan tagines, Indian curries and Mexican classics. Find the perfect Guacamole recipe, a Super-Speedy Patatas Bravas Sauce or a Crab, Lime and Scotch Bonnet Sauce. With detailed, authentic information on each region and chilli, this book is perfect for anyone wanting to inject some spice into their kitchen.

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Book SynopsisNadiya Hussain''s latest cookbook unlocks a world of joyful flavour in your kitchen using only 8 simple spices.''Nadiya dishes up easy but delicious meals. All the recipes use the same eight spices, making cooking highly flavoured dishes a doddle. Its also easier on the pocket during the cost of living crisis'' DAILY EXPRESSWhen it comes to spice Nadiya''s family cooking is never complicated and always delicious. Now Nadiya wants to share with you how to use the 8 readily available spices she uses at home daily to cook her most-loved meals. The same spices that her Mum uses and her Nani used before her!Cardamom, fennel, cinnamon, turmeric, cumin, chilli, bay leaves and curry powder are all you need to create any recipe in this book.Get ready to make... Peshwari Naans Back-of-the-fridge Pakoras Yoghurt Chicken Daal Crispy Leek Biryani No-need-to-wait Chutney Badam Cheesecake Iced Caramel Bay Tea From beautiful breakfasts, midday lunches and staple recipes you won''t live without again, to tips for the perfect saucepan of rice, your favourite middle of the table curries, vegetables, side dishes and sweets, you''ll be confident in cooking extraordinary family food, filled to the brim with easy-to-achieve flavour.__________''Another fabulous offering from this prolific and inventive chef'' PrimaTrade ReviewAnother fabulous offering from this prolific and inventive chef * Prima *

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Book SynopsisHerbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that ''make'' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating.In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, marjoram, mint, parsley, perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme, wild garlic and winteTrade ReviewTells you everything you need to know -- Anna Pavord * Independent *If you have yet to come across the River Cottage Handbooks, I can’t recommend them enough * Rachel Khoo, Daily Mail *

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Book SynopsisThird-generation syrup makers Alison and Steven Anderson show you how to collect sap using a tree-friendly tubing system and then cook, package, and even market your own syrup. With expert advice for first-time bottlers, the Andersons share their passion with a contagious excitement that is as inspiring as a bowl of sugar on snow.

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Book SynopsisIncredible flavours, inspiring ingredients, simple techniques – learn how to master the mortar and pestle and bring new sophistication to your cooking with 65 delicious recipes. The mortar and pestle are ancient tools that no modern kitchen should be without – they're handy for everything from cracking peppercorns and bruising fresh herbs to making sauces such as pesto, as well as marinades, spice pastes and dry rubs. This book brings you an array of enticing recipes from around the world, all of which employ a mortar and pestle to bring creative seasoning and exciting new techniques to your home cooking. Beef can be made mouth-watering when prepared with an African Smoke Rub. Options for Lamb include a Pomegranate and Harissa seasoning, while, in the Poultry chapter, choose Jamaican Jerk Chicken or Portuguese Piri Piri Poussin. For those who love a lighter option and the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with flavoured butters. Vegetarian ideas include Grilled Courgette Flowers with Shiso Lemon Salt and Roasted Cauliflower with Walnut Romesco.

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Book Synopsis'Her food is a joy, and a true celebration of eating' - Nigella LawsonHealthy Indian Vegetarian is a celebration of Indian food at its best; fresh, vibrant and supremely moreish. Chetna Makan's bestselling cookbooks combine her creative flavour twists with a love of simple Indian home cooking. Taking inspiration from the eclectic mix of vegetarian and vegan dishes found in Indian cuisine, these tempting recipes celebrate plant-based food at its best - delicious, vibrant, varied and nutritious. Nothing complicated; just beautiful food for everyone - and so healthy that you can enjoy it every day.With over 80 delicious recipes that vegetarians and even the most dedicated of meat-eaters can enjoy. Chetna shows just how creative you can be with even the most humble of vegetables. This book is packed with flavour and innovative ideas whilst being easy and accessible for home cooks.Recipes include:Garlic and tamarind soupGram flour stuffed chilliesCheese and potato chapatti sandwichCourgette kofta curryBeetroot and sweet potato kormaMasala paneer

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Book Synopsis'A cure and a tonic...a wonderfully gritty book, full of recipes I'd happily bring to the table.' Gill Meller, author of Outside '[A] worthy and inspirational homage to the most essential ingredient in our pantry.' Tom Hunt, author of Eating for Pleasure, People & Planet ‘[The] recipe book that will make all your other recipe books taste better.’ The Telegraph 'A paean to the transformative effects of natural salts.' The Observer A precious and ancient resource used for thousands of years around the world, salt is the essential ingredient that transforms all cooking, elevating flavours from good to great, and from great to unforgettable. In his stunning new cookbook, chef and TV presenter James Strawbridge shares his passion for this artisan ingredient, from the distinctive tasting notes and profiles of different salts found around the world to useful techniques – such as brining, curing, charring and preserving – that bring out a world of hidden flavours. Salt and the Art of Seasoning will show you how to choose the right type of salt for the right dish, how to add it at the perfect moment and how to judge the amount to use. Inside, you’ll find: The Science of Taste A Salt Sommelier’s Guide What ‘season to taste’ actually means James’s ‘Salt Craft’ – from salt blocks to salt baking and smoking salt With nearly 100 recipes, including: 8 essential flavoured salts from black garlic to red wine Salted Cornish sardines Cured egg carbonara Smoked salted butter Wild garlic focaccia Vegan Buffalo Cauliflower Wings Salt-baked Wild Bass Minted pea risotto with smoked sea salt Salt Chocolate Truffles with Gorse Sea G&T with Seaweed Salt and more! Salt and the Art of Seasoning is destined to become a kitchen essential – just like the humble ingredient it champions. Trade Review‘A cure and a tonic – Salt and the Art of Seasoning is a wonderfully gritty book, full of recipes I’d happily bring to the table.’ Gill Meller, author of Outside '[The] recipe book that will make all your other recipe books taste better.' The Telegraph‘Concise and crisp, Salt and the Art of Seasoning’s well-written pages are likely useful, be it for a reason, a season or a lifetime. You’ll return to it like a horse to a salt lick!’ Valentine Warner, cook, broadcaster and author of The Consolation of Food‘James has taken on writing a book about the most singularly important ingredient in the kitchen. Salt gives life. Our bodies cannot perform without salt, but that’s not what I mean. I am always asked by friends and customers why my food tastes so much better than theirs. I give two answers. The first: “I have been a chef for 30 years so I’m not surprised!” The second is merely one word, “salt”. Salt gives life to ingredients like no other spice. When you cook with enough salt it brings out the natural flavour so that there is no need to season it afterwards. Cooking without salt would be cooking without soul!’ Mark Sargeant, chef patron of The Brasserie MS and author of My Kind of Cooking‘This is an inspiring, informative and imaginative study of the most essential of seasonings in which James writes with passion and enthusiasm about this sometimes unfairly vilified ingredient in all its glory. He demonstrates salt's versatility, importance and beauty in a book brimming with recipes and projects that I can’t wait to try.’ George Egg, comedian and cook‘There’s so much more to salt than… salt. James Strawbridge delves into the myriad types, tastes, uses and history of salt – a seasoning that has the power to transform the flavour of even the humblest ingredient.’ Karen Barnes, Editorial Director of delicious‘This book is a feast for the eyes as well as the taste buds. Stunning photography, mouth-wateringly delicious recipes, peppered throughout with fascinating insights and information about the world of salt, written in a wonderfully readable and imaginative style. Never again will salt be an afterthought in our household.’ Brigit Strawbridge Howard, author of Dancing with Bees‘I’m loving Salt and the Art of Seasoning and James’s in-depth knowledge of this amazing ingredient. As a chef, salt is a massive part of my cooking, so this is a book that sits firmly on my shelf. Get yourself a salt block and try the scallop ceviche. Salt is extraordinary and so is this book.’ Andrew Tuck, chef at St Kew Inn‘I have always known how creative and artistic James is but Salt and the Art of Seasoning shows his technical side and understanding of the science of seasoning, and salt. Who thought I would enjoy understanding lacto-fermentation – I never stopped to think about how sauerkraut was made during my many years living in Germany. You simply have to do the tomato test and explore the concept of merroir, then your eyes will be truly opened. I’m not saying that I will be trying to perfect the two-finger grind but my cupboard suddenly contains a diversity of salt hitherto unknown, and I have a greater understanding of why salt deserves its place in our history, from a means of payment to being the go-to condiment.’ Dick Strawbridge, author and presenter of Channel 4’s Escape to the Chateau‘Salt and the Art of Seasoning is a worthy and inspirational homage to the most essential ingredient in our pantry. James teaches us how salt is the ultimate way to harness flavour, transform textures, ferment, preserve and improve our cooking.’ Eco-Chef Tom Hunt, author of Eating for Pleasure, People & Planet‘I’m obsessed with salts; I collect them, write about them, cook with them, and even grow them. Just when I thought I knew all that I could about salt, Chef Strawbridge drops some delicious knowledge with Salt and the Art of Seasoning. Anyone who pickles, ferments, makes charcuterie, or enjoys other culinary techniques that are salt focused needs this book in their workspace.’ Jeremy Umansky, co-author of Koji Alchemy‘Knowing how and when to use different salts is one of the most important parts of cooking, but navigating the different types and when they should be used can be confusing. James has put together a great manual on how to use what’s probably the most important seasoning in the kitchen.’ Alan Bergo, author of The Forager Chef’s Book of Flora'A paean to the transformative effects of natural salts' The Observer

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Book Synopsis A practical card deck packed with simple growing and cooking tips to help you fill your kitchen with herbs.  Organised by flavours and uses to enhance your cooking and boost your health with culinary plants.  Supported by experts at the English Royal Botanic Gardens, UK.  Packaged in an attractive gift box containing 60 cards organised into tabbed sections.  The perfect gift for home gardeners and kitchen garden cooks.   Fill your kitchen with herbs with this practical herb care deck.    Create a living trove of fresh flavours to enhance your cooking and boost your health with these incredible culinary plants. Organised by potential uses, this practical card deck will help you to use 60 herbs in the most interesting ways: from making stunning botanical cocktails to whipping up delicious home-made pesto.    The b

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Book SynopsisTrade Review“Bloom appetit . . . showcase[s] the delightful culinary range of edible flowers.” — Vogue “The recipes are as whimsical as they are unusual, and Stern’s creativity is spotlighted throughout...nature-savvy chefs should give this a look.” — Publishers Weekly “the Los Angeles-based chef and caterer reminds us that flowers can be, and should be, more than just a garnish on a plate.” — Atlanta Journal-Constitution

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Book SynopsisThe most comprehensive book ever published on curries, written by Madhur Jaffrey - the Queen of Curry. With 150 exciting, easy-to-follow recipes within the reach of everyone, and beautifully illustrated throughout, this is an outstanding addition to any cook''s library.''The perfect gift for those who warm to the thrills of a well-made curry, it is the definitive guide'' -- Tom Parker Bowles, Mail on Sunday''A majestic book'' - Independent on Sunday''What more could you want?'' - Daily Telegraph''The word bible in the title isn''t hyperbole - this is one of the best and most comprehensive curry recipe books I''ve come across'' -- ***** Reader review''A joy to use''-- ***** Reader review''If you are a curry lover this book is A MUST''-- ***** Reader review''Possibly the ONLY curry cookbook you will ever need''-- ***** Reader review******************Trade Reviewthe definitive curry book by the world authority on Indian food * Publishing News *a majestic book * Independent on Sunday *What more could you want? * Catriona Howatson, Daily Telegraph *The perfect gift for those who warm to the thrills of a well-made curry, it is the definitive guide. * Tom Parker Bowles, Mail on Sunday *Table of ContentsLamb, pork, beef, veal and goat; poultry and eggs; fish and seafood; vegetables; dals, beans and split peas; kebabs and soups; rice, noodles and breads; relishes and accompaniments; special ingredients and techniques.

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Book SynopsisPaula Wolfert''s name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author''s unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.Trade ReviewThere is no book on the food of Morocco as good as this one * Claudia Roden *My Moroccan bible -- Yotam OttolenghiPaula Wolfert is perhaps the single most influential cook and author among the professional chefs of my generation * Mario Batali *Every time we open one of Paula's books we are inspired * Sam & Sam Clark *Resplendent * Sunday Telegraph *Definitive * House and Garden *It's a rare writer who can marry erudition with accessibility, but Paula's obvious love for the country makes every page a delight * Delicious Magazine *Fabulous pics and authentic recipes -- Elisabeth Luard * Scotsman *Heavenly * Metro *Beautiful ... simply explained and utterly delicious * Sunday Telegraph *

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Book SynopsisWith Indian for Everyone, former Tamarind chef Hari Ghotra shows you how to make simple, healthy Indian dishes even your kids will love—as well as spicy twists on some classic American fare. Table of ContentsIntroduction Welcome Drinks & Snacks Feisty Finger Foods Sharing Platters For the Family Cheeky Curries Simple Sides Clever Condiments Decadent Desserts & Nighttime Treats Acknowledgments About the Author Index

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Book SynopsisCelebrates 100 powerful personalities from the chilli family in lively four-colour illustrations, presenting everything the aspiring chef or gardener needs to help them harness the heat.Trade Review'A beautifully illustrated ode to the hot stuff' - Mr Porter'Witty and playful … a tongue-warming tribute to this fiendish fruit, providing insight into an exotic world of flavour and flame … It will brighten up your bookshelf no end' - Quirk and Spoon'Gorgeous graphic illustrations … a must for chilli obsessives' - Stylist'A perfect gift for any food connoisseur or to keep for yourself' - Italia!'Packed with bold and bright illustrations' - Stuff'Beautifully illustrated … ideal for anyone who loves to grow or cook chillies' - Vegetarian Living'A must for anyone who’s serious about their chillies, graphic design, or both' - Yotam Ottolenghi, Guardian, Books of the YearTable of ContentsIntroduction • 100 Chillies

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Book Synopsis THE SUNDAY TIMES BESTSELLER SHORTLISTED FOR THE EDWARD STANFORD TRAVEL WRITING AWARDSiNews Best cookbooks for Christmas 2019bazaarnoun: a market in the Middle EastBazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.Recipes include:Grilled halloumi flatbreads with preserved lemon & barberry salsaRoasted tomato & chilli soup with herb-fried croutonsRoast vegetable bastillaGrilled tofu salad with tamarind & miso dressingPotato, ricotta & herb dumplings with walnuts & pul biber butterFeta, pul biber & oregano macaroni bakeCourgette, orange & almond cake with sweet yogurt frostingPRAISE FOR BAZAAR:'What (Sabrina) brings to the page is her warmth, brio and sheer greedy enthusiasm for bright and bold flavours, and her understanding that food is there not just to excite, but also to comfort' - Nigella Lawson'Another absolute beauty...I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight' - Tom Parker-Bowles'Sabrina Ghayour's gorgeous vegetarian recipes are hard to resist' - Red magazine'This book is likely to become a well-thumbed tome for me' - The Caterer'The recipes are vibrant, colourful and wonderfully creative' - Delicious Magazine PRAISE FOR SABRINA GHAYOUR 'The golden girl of Persian cookery' - Observer'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson

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Book SynopsisDiscover the secrets of Indian home cooking with the star of Jamie Oliver's FoodTubeTrade ReviewI love Maunika's cooking. Her food is a joy - she makes incredible Indian food really achievable at home. A fantastic Indian cookbook. * JAMIE OLIVER *Reading Maunika's book feels as though you're actually sitting in an Indian family kitchen, sharing stories and recipes. I've been inspired by her to make my own paneer and to play with pickled watermelon rind. Delightful! * YOTAM OTTOLENGHI *Maunika's recipes are delight: elegant, delicious, well though out and carefully explained.They bring warmth and flavour to my table, are simple enough for supper and sophisticated enough for the most special dinner. In short it is a book as charming and beautiful as Maunika herself * THANE PRINCE *"Authentic but achievable Indian recipes" * SUNDAY TIMES *Maunika's book is divided into chapters named Hungry, Lazy, Indulgent and Celebratory; the first packed with lipsmacking quick recipes and masses of other familiar and intriguing dishes (all clearly very true to Maunika's Mumbai upbringing). Later on in the book, rich curries and opulent veggie dishes too, for the hordes. I'll definitely be using this one regularly * INDEPENDENT ON SUNDAY *"The first book from Indian chef Maunika Gowardhan is a stunner! Light and breezy recipes sit alongside rich Indian classics that will get you drooling as soon as you see the cover, and her Tadka Dal rocks!" * GRAZIA *"Teeming with delicious Indian recipes inspired by traditional family meals. With everything from cakes and curries to chutneys and a rather good five-minute naan recipe, you'll be hiding it from light-fingered friends" * STYLIST *"Indian Kitchen is packed full of delicious and inspiring recipes which have been split into four groups depending on your mood... as well as bold and unique curries that you'll never have seen on your local takeaway menu, why not try something totally different, like mango and cardamom Barfi" * HEAT MAGAZINE *"A new name has taken her place alongside the great Madhur Jaffrey, and she is threatening her supremacy" * APPETITE MAGAZINE * "One of the most exciting, entertaining and engaging exponents currently championing Indian food" * THE NEWCASTLE JOURNAL *

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Book SynopsisIf you love the tingle of chilli on your tongue, get stuck in to this celebration of the all-conquering capsicum – from mild varieties to red-hot peppers – served with a spicy side of trivia, tips and recipes Chillies originated in the Americas but they’ve now gone global, finding their way onto our plates and into our hearts. Whether you get your fix in the form of classic dishes, hot sauces or new culinary creations, chillies offer all kinds of pleasures and possibilities. This book is the perfect pocket guide to these wonders of nature, exploring how they became so widely loved, where their heat comes from, and how they can beguile and benefit our bodies. The Little Book of Chillies will give you a taste of the following and much more: Discover all kinds of fun chilli-related trivia, including how the Scoville scale is used to measure heat levels Trace the journey made by capsicums across centuries and continents Get the lowdown on world-famous chillies as well as the world’s hottest Marvel at the weird and wonderful uses of chillies, from powders and pickles to pepper spray Whip up a selection of recipes with a kick, from a terrific chilli con carne to adventurous dessert options

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Book SynopsisLearn all you need to know about more than 50 of the most common healing herbs and how to make delicious, nutrient-dense recipes to have you functioning at a higher frequency. Adaptogens are herbs, roots, and other medicinal plants that help the body function better than its natural capacity. In this loud, messy, and oh so stressful modern world, these ancient healing herbs are needed more than ever. Whether the stressor is environmental (originating in your body) or psychological (triggering your fight-or-flight response and causing the release of cortisol), adaptogens are packed with amino acids and/or vitamins that help manage the harmful effects stress has on the body. While relatively new to the western world, adaptogens are at the root of many things in western medicine. Did you know that aspirin comes from willow bark? With this beautifully illustrated reference, discover how to harness the ancient healing poweTable of ContentsContents FOREWORD INTRODUCTION ADAPTOGEN DIRECTORY Other Superpowders RECIPES Drinks Soups & Sauces Desserts WORKS CITED BIBLIOGRAPHY INDEX

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Book SynopsisA first-of-its-kind cookbook, featuring 40 unique and approachable extract recipes for both brand-new and experienced DIY extract makers.From VanillaPura founders Paul and Jill Fulton comes a delightful collection of scrupulously tested extract recipes designed to pack maximum flavor and sweetness into a variety of baking and cooking applications. Creating high-quality, high-impact extract is so much more than simply putting beans into booze and waiting. In The Art of Extract Making, the Fultons offer a brief overview of the history of vanilla cultivation, the science of extraction, and the intricacies of different vanilla species and spirit varieties so that at-home extract makers can make the best choices about which ingredients will yield the best results for their desired applications.From an introductory-level “first vanilla extract” recipe, to more complex blends of cocoa, caramel, and coffee, the book covers a vast range of flavors, even delving into surprising combinations like ginger and peach. With simple recipe steps, detailed taste-testing instructions, and clear guidance on vanilla bean origins and alcohol types to use for each recipe, the hardest part will be waiting for the extract to be ready! The Fultons invite readers to make each recipe their own with the extract-making journal pages included at the end of the book so that personalized, perfect sweetness can be recreated time and time again.Table of Contents Introduction Why We Wrote an Extract-Making Book Vanilla Bean History Vanilla Bean Species and Origins Vanilla Bean Harvesting Selecting Your Vanilla Beans Choosing Your Spirits Deciding on Your Jars and Bottles The Mother Jar Making Your First Vanilla Extract – A Detailed Guide Recipes Vanilla Extracts Chocolate, Caramel, and Coffee Extracts Fruit Extracts Nut and Spice Extracts Used Vanilla Bean Uses Acknowledgments Extract-Making Journal Index About the Authors

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Book SynopsisLet Joseph Wesley Uhl be your guide to the entire world of tea; from peeks into tea production around the world to brewing your own blends at home. “Water is the mother of tea, a teapot its father, and fire the teacher.” —Chinese Proverb As one of the most consumed beverages in the world, a cup of tea is a common shared experience across cultures and traditions. Companies and consumers alike are reawakening to the benefits of high-quality, unprocessed, natural beverages, and tea is a perfect obsession for anyone interested in artisan food and healthy eating. In The Art and Craft of Tea, entrepreneur and enthusiast Joseph Wesley Uhl brings to the story of tea its due reverence, making its history, traditions, and possibilities accessible to all. If you want to go beyond reading and enter your kitchen, Joseph offers “recipes” for creating your own tea blends using natural ingredients. Inside you&rTable of ContentsPREFACE PART 1: TEA WHAT IS TEA? A BASIC UNDERSTANDING OF TEA PROCESSING VARIETIES AND CULTIVARS TYPES OF TEA TERROIR TEA’S CHEMISTRY CHANGES TO CHEMICAL COMPOSITION PART 2: TECHNIQUE WATER PREPARING TO MAKE THE PERFECT CUP OF TEA CREATING THE PERFECT CUP OF TEA RETURNING CRAFT TO TEA CULTURE CONTEMPORARY IDEAS COLD TEA PART 3: PAIRINGS AND COCKTAILS PAIRINGS COCKTAILS ACKNOWLEDGMENTS ABOUT THE PHOTOGRAPHER ABOUT THE AUTHOR INDEX

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Book SynopsisIf you love chili crisp already, this book is for you. If you're new to it, this book is for you. With over 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey. Chili crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. Stir it into soup, toss it with noodles, or drizzle it on warm, buttery biscuits. It's both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal. James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient across 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp: - Start the day with Savory Morning Oats with Jammy Eggs and Pork Floss. - Whip up Fiery Spaghetti and Meatballs for lunch. - Tuck into a bowl of Chili Crisp Bulgogi Deopbap and a side of Spicy, Lemony Charred Broccolini for dinner. - For dessert, Spiced Sweet Potato Basque Cheesecake. (Bonus: You can air fry it!) Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Park provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy Build Your Own Chili Crisp Formula to inspire you to create your very own version of chili crisp. Soon all your family and friends will be clamoring for a jar.

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Book SynopsisIt’s flavour-powered cooking made easy: From Salt To Jam offers foolproof recipes for hardworking condiments – pastes, dressings, sauces, seasonings and jams – that unlock 100 just-plain-delicious meals for the whole family. Cook, mum, and straight-talking kitchen superstar Katrina Meynink knows how hard it can be to get dinner on the table. The columnist for popular Australian website Good Food has mastered the art of ‘throw in a bowl and call it a meal’ wizardry. Discover delicious hacks and time-saving tips to get off the culinary treadmill and make memorable dishes from midweek to Saturday night. Use the ultimate ranch dressing to make slow roasted spiced brisket, or perfect caramel sauce to whip up smoky no-churn ice cream. Tahini dressing powers a Middle Eastern-inspired lasagne, while olive tapenade transforms savoury French toast. With everything from chicken salt to jalapeno jam, lemon curd to spicy harissa, this brilliant book is your guide to sauce-laden, cook-it-again success.

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Book SynopsisCome along on a journey through the woods, over the fields and into the kitchen, to find nourishing ingredients to enjoy through the seasons.Wild Magic invites you to take a deep breath and reconnect with nature, discover the joy of seasonal eating and use the healing power of plants for self-care.From a fizzy drink of elderflower cordial to a warming bowl of mushroom noodles and melting wild garlic muffins to indulgent wild currant doughnuts, these 80 healing recipes and rituals that will make you fall in love with the wilderness that surrounds you in the city as the country, and embrace the beauty of slow living all year round.

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Book SynopsisThe bestselling guide to Indian cooking from multi-award winning chef Sunil Ghai - and the perfect gift for foodies!'Beautiful food ... vibrant dishes layered with flavour' Irish Times'Brilliant and inspirational' - Sunday Independent * * *Great Indian food is about making food come alive from a handful of spices you can buy anywhere.In Spice Box, Ireland's favourite Indian chef Sunil Ghai takes the mystery out of creating authentic Indian dishes at home. Spice Box includes over 100 recipes that you will find amazingly easy to make, including:- Comforting favourites such as Easy Butter Chicken; Chicken Biryani; creamy Kormas (lamb, chicken or veggie) and a sensational range of curries . . .- Fabulous fish such as Spicy Prawn Curry; Salmon with Yoghurt, Mustard and Turmeric; Home-Style Fish Curry with Vegetables; Fish Cakes with Masala Mayo . . .- Meat-free flavour bombs such as Aubergine and Potato Curry; Rustic Yellow Split Pea Dal; Warm Chickpea, Mango and Coconut Salad; Sunil's Stir-Fried Vegetables; Wild Mushrooms and Sweetcorn with Almonds . . .- Sweet treats such as Turmeric Poached Pears; Date and Coconut Filo Pastries . . . and a spectacular Indian Rice Pudding. There is also a dazzling array of naan, rice dishes, sides, raitas and chutneys, and much more - all simple to make at home from ingredients that are widely available.Cook the Spice Box way and fall in love with mouth-watering effortless Indian food!* * *'At last, here is an accessible introduction to Indian food. You will be amazed at how using the same techniques but with different spices and ingredients will give you endless variations and many delicious meals.' - Darina Allen'Move over Madhur Jaffrey ... one of the most useful books to come across my desk in quite a while, and a great read' - Marie Claire Digby, Irish Times'[Sunil Ghai] has achieved another first' RTÉ Trade ReviewBeautiful food . . . vibrant dishes layered with flavour * Irish Times *Sunil Ghai's culinary genius knows no bounds. A master of flavour, in his brilliant and inspirational Spice Box he shows in simple terms how to bring the extraordinary colour and vibrancy of India into our own kitchens -- Lucinda O’Sullivan, Food Critic * Sunday Independent *One of the most useful books to come across my desk in quite a while, and a great read, with an engaging narrative that brings context and authority to the more than 100 recipes it contains. * Irish Times *[Sunil Ghai] has achieved another first * RTÉ *

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Book SynopsisSea Salt is the complete guide to one of the most ubiquitous ingredients in food, as the family behind Anglesey's Halen Mon salt company teach us how to use salt in all the right ways to make our recipes sing.Trade Review'one of this summer’s most inspiring cookbooks' * Evening Standard *

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Book SynopsisAncient healer, modern medicine...Considered to be one of nature's most powerful anti-inflammatory ingredients, turmeric is a powerful spice that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including digestion problems, jaundice, menstrual difficulties, toothache, bruises, chest pain and colic. Turmeric has been harvested for over 5,000 years in its native Indonesia and is a key ingredient in many dishes and medicinal remedies throughout the region. It is now rising quickly in popularity everywhere in the world as wellness seekers of all ages discover the health properties of this incredible superfood.Scientific studies now show that turmeric contains anti-cancer properties, may be helpful with inflammatory bowel disease, Crohn's, rheumatoid arthritis, help with improved liver function, heart health, may help to lower cholesterol and be protective against Alzheimer's disease.Turmeric becomes more active either when cooked or combined with other specific ingredients such as ginger and black pepper. Whether in root or powder form, turmeric can be used in juices, smoothies, infusions, soups, curries, pulses, stews, for roasting with vegetables, adding to hummus, yoghurt and marinades for fish, meat or tofu. All the health benefits, how to use turmeric and 50 delicious recipes are included.CONTENTSChapter one: BreakfastsIncluding Frittata, Devilled scrambled eggs and Coconut and cashew granolaChapter two: Snacks & CondimentsIncluding Spiced and roasted seeds, Bliss balls and Turmeric hummusChapter three: SoupsIncluding Ginger and turmeric carrot soup, Squash and coconut dhal and KitchariChapter four: Vegetarian DishesIncluding Sweet potato bulgur, Five veg tagine and Roast cauliflower saladChapter five: Fish & Meat DishesIncluding Turmeric prawn linguine, Keralan fish curry and Beef stewChapter six: SweetsIncluding Coconut rice pudding, Turmeric glazed banana and Turmeric maple ice creamChapter seven: DrinksIncluding Carrot and orange tonic, Turmeric tea and Golden mylkChapter eight: BeautyIncluding Turmeric and milk face mask, Turmeric and coconut face mask and Body scrub

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Book SynopsisFINANCIAL TIMES BEST FOOD BOOKS OF THE YEAR 2019 THE SUNDAY TIMES BEST COOKBOOKS OF THE YEAR 2019 Shortlisted for the André Simon Food and Drink Book of the Year 2019 Telegraph 20 best cookbooks to buy autumn 2019 Spectator Best Cookbooks to buy Christmas 2019 'Leaf is so full of richly varied recipes I am hungry to cook, from herb butters, vinegars and sauces, to robust dishes and both elegant and cosy desserts. Don’t be misled by title: it is not a book of salads!' – Nigella Lawson“Phipps is curious, scholarly and greedy… venturing into labyrinths that lead to surprising facts and observations and truly terrific recipes. She then stands by your side and talks to you as you cook.” – Diana Henry, Telegraph'Phipps is a cookery writer who deserves to be better known... this new one is her masterpiece: a joyous and

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Book SynopsisWINNER OF THE JANE GRIGSON TRUST AWARDAmazing, original, boundary breaking.' Diana HenryOne of the most gleeful cookbooks of 2023.' Stylist MagazineHis recipes have a dynamism that is genuine, personal and flavour-led dazzling and yet warmly inviting.' Nigella LawsonWith recipes for everything from Coconut Crab Crumpets to Kasundi Keema Lasagne Rolls, award-winning food writer Gurdeep Loyal celebrates the hybrid third-culture cooking of second-generation migrants around the world today.Born in Britain to Indian parents, Gurd felt constantly pulled by the clashing expectations of both cultures. But through his passion for food and cooking he was able to embrace the delicious contradictions of his plural British Indian identity.In Mother Tongue he explores his culinary upbringing that combined authentic' home-cooked Punjabi food, with inauthentic' curry-house Tikka Masalas, the Western foodie cannon, and a wanderlust for travel in pursuit of flavour. What results is a flavour amplified iTrade Review‘One of the most gleeful cookbooks of 2023… prepare to fall deeply in love with this book.’ Stylist Magazine ‘His recipes have a dynamism that is genuine, personal and flavour-led… dazzling and yet warmly inviting… There is so much more to the book than the recipes… It allows you — to draw on an analogy that both Loyal and I favour — new music in the kitchen.’ Nigella Lawson ‘Inventiveness, originality and pleasure run through every page… the recipes are consistently inviting, and more than occasionally wow-out-loud thrilling… book of the month.’ Delicious Magazine ‘Outstanding… a kitchen journey that spans cuisines… our new favourite cookbook.’ Observer Food Monthly ‘If food can be melt in the mouth, this is melt in the mind… unbelievably beautifully written.’ Saturday Kitchen ‘A beautiful cookbook… really beautiful.’ Table Manners Podcast ‘How thrilling and inspiring to be drawn into Gurdeep’s extraordinary diaspora and fantastic world of flavours!’ Claudia Roden ‘Every so often a rare cookbook comes along which brings something completely new and fascinating to the world of food. Mother Tongue does just that. A fiercely original, boundary shifting celebration of flavour and culture, that I will go back for years to come’ Anna Jones ‘This book really excites me. It looks at Indian food with fresh eyes and break moulds with its recipes, photography and style. Gurdeep is very talented – this book is just the start!’ Chetna Makan ‘A stunningly evocative cookbook with creative modern recipes that pay homage to the rich and diverse Punjabi and South Asian culinary traditions. I wanted to devour every page’ Yasmin Khan ‘A Willy Wonka-style wizard of flavour, his joy in food shines from every page – a genuinely thrilling book’ Felicity Cloake

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Book SynopsisCraft delicious wild cocktails from foraged and grown ingredientsThe art of foraged, or wild', cocktails is a growing phenomenon all over the world from the pop-up bars of London to the farmers' markets and speakeasies of New York City. Botanical Cocktails is one of the very best books on the market to capture this growing mixology movement in a beautiful hardback gift format!Full of lavish full-colour photographs, delicious recipes, and beautiful prose by cocktail expert Amy Zavatto, this inspirational guide to imbibing the great outdoors is a delightful treat for all cocktail drinkers and amateur bartenders.This gorgeous book features 40 incredible recipes divided by season, as well as tips on how best to grow and forage the tastiest ingredients, from berries to herbs, chilis to veggies, flowers to fruit, as well as seasonal suggestions and tips on preserving and storing.Botanical Cocktails is a delicious toolkit for getting the most from gardens, common spaces, and hedgerows and c

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Book SynopsisGet healthy, not high. Discover natural pain relief with expert guidance and recipes for CBD-infused edibles and self-care products.What are the facts about cannabidiol benefits, uses, and dosages? Let Dr. Rachna Patel, a US-based expert in using CBD and medical marijuana, show you how to treat a range of ailments, including anxiety, inflammation, insomnia, and chronic pain conditions, with advice on buying the right products and tailoring treatments to suit your self-care needs. Once you''re familiar with CBD, discover more than 40 cannabidiol-infused recipes, including edibles such as desserts and drinks, as well as lotion, lip balm, and other health and beauty products. Create and tailor your ideal treatment programme by choosing the remedies and CBD delivery methods that work, and control your own wellness the natural way with The CBD Oil Solution.

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Book SynopsisThe UK''s leading gardening publisher brings you a horticultural handbook to fulfil your every need and seed! Get your gardening gloves on and join the green-fingered journey to growing herbs successfully at home. A must-have volume for first-time gardeners, Grow Herbs has tonnes of tips and tricks to sow, grow, plant and propagate a diverse range of herbs, from parsley to peppermint, bay leaves to basil, this grower''s guide truly has it all!With passion in every page, you can enjoy:-A jargon-free practical guide to harvesting home-grown herbs -Easy to follow step-by-step instructions of fundamental gardening techniques -Exploration of popular herbs as well as lesser-known options A recent study suggests 38% of British adults use their gardens to grow herbs and vegetables. But with the ever-growing pressure of balancing family life with a career, a lot of today''s green-fingered gardeners simply lack time for growing herbs.

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