Cookery Books

Book SynopsisSay ‘yes’ to the devil on your shoulder and feast on all the deliciously ‘dirty’ foods you really want to eat. If you’ve ever found yourself saying ‘no, I shouldn’t’ to the grilled, greasy, grab-me-a-napkin-NOW kind of food, it’s time to stop denying your appetite and tuck in your tie, pull back your hair and let things get messy with an irresistible plate of grown-up comfort food. When you’re hungry for more than just salad and snacks, go with your gut and allow yourself to enjoy the bold and beloved dishes in this book. Tickle your breakfast taste buds with Blueberry Cotton Candy Pancakes. Risk getting back to the office without a squeaky-clean shirt after chowing on a Grilled Cheese Sandwich. And then, end the day with the (un)shameful dishes you can’t help but drool over – Sweet & Spicy Wings, followed by some Apple Chedder Pie and a refreshing Margarita. With over 65 tasty recipes to recreate at home, Dirty Food is your bona fide permission to think ‘YOLO’, ‘why not’ and indulge in the finger-licking flavours of all your fast-food favourites.

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Book SynopsisWhat is the ‘best’ diet? Do I need to choose between low fat and low carb? Should I give up gluten, dairy, or meat? Two bestselling experts provide the answers to your most burning food and diet questions in this informative, accessible book that will transform your health. Bittman and Katz cut through all the noise about what to eat with clear, science-based facts, in an easy-to-digest Q and A format, covering everything from basic nutrients to superfoods to fad diets. They answer questions like: What is a calorie, and are all calories the same? Is there an ideal weight? Should I follow a Mediterranean, Paleo, or vegan diet? Is breakfast really the most important meal of the day? Can intermittent fasting help me to lose weight? Could an anti-inflammatory diet improve my health? What is a flexitarian? Filtering the science of nutrition through a lens of common sense and clarity, How To Eat provides real answers on how to achieve good health, longevity, and vitality.Trade Review‘In an approachable Q&A format, award-winning New York Times columnist Bittman and Katz, the founding director of Yale University’s Yale-Griffin Prevention Research Centre, tell you everything you ever wanted to know about eating healthily.’ -- Barbara Hoffert * Library Journal *All major areas of nutrition science are addressed, from the evolution of human food consumption to understanding current studies … Debunking nearly all current diet trends, including keto and paleo diets, the authors also discredit the superfood phenomenon … [T]he demand for this straightforward resource about the current state of nutrition should be high. -- Anitra Gates * Library Journal *‘The authors debunk myths and address diet trends (paleo, keto, fasting) and topics like consuming dairy, prioritising organic foods, and drinking alcohol. Expect well-deserved demand for this very readable, reasonable food for thought.’ * Booklist *‘A sensible guide to health from two genial experts.’ * Kirkus *Praise for How to Cook Everything: ‘Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook.’ -- Jacques Pepin, chef, cookbook author, and host of his own PBS television seriesPraise for Dinner for Everyone: ‘With a thoughtful and global range of recipes and clear instructions using easily available ingredients, this cleverly conceived cookbook is a winner for all types of cooks, especially those wishing to enhance their skills.’ STARRED REVIEW * Library Journal *Praise for The Reducetarian Solution: ‘The Reducetarian Solution reveals a practical way to address the moral case for animal rights, sparing farm animals from suffering, and preserving the environment from destruction.’ -- Noam Chomsky, bestselling author of Hegemony or Survival, Failed States, and Profit Over PeoplePraise for How to Bake Everything: ‘Wow! Once again, Bittman shows that he's unafraid of the big. He manages to take on ‘everything’ to do with baking without losing track of how simple, fun, and delicious it should be.’ -- Yotam Ottolenghi, author of Jerusalem, Plenty, and NopiPraise for The Truth About Food: ‘The truth about food is simple, while the lies about food are complicated. And, with that statement, Dr David Katz helps insulate us from the next food fad by making sure we are armed with the truth, and nothing but the truth … Facts do matter, and The Truth About Food is full of them. The Truth about Food should have a home in everyone’s kitchen.’ -- Dr Sanjay Gupta, staff neurosurgeon at The Emory Clinic, CNN chief medical correspondent, and author of Cheating Death

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Book SynopsisGet your lunch organized in record time with this foolproof, Keto cookbook. Sometimes it seems like too much of a chore to get your lunch prepped for the day ahead, especially if you're trying to follow a specific program like the Ketogenic diet. We can often run out of inspiration too, meaning we end up with the same dull lunch every day a drudgery which makes healthy eating much harder than it should be. The 5-Minute Keto Lunchbox aims to make prepping your lunch each day a breeze ensuring your days are deliciously healthy and will help you achieve ketosis. The 52 recipes in this book cover a range of simple and tasty keto lunches. There's also advice throughout on how to make bulk lunches for your week, if that's your style, and how you might be able to overhaul last night's leftovers into a great midday meal.

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Book SynopsisWhether you have a long weekend or a fortnight to spare, there are plenty of no-fly European adventures to discover. From coastal to cultural, mountainous to mouth-watering, The Eco-Conscious Travel Guide offers 30 themed routes you can hop on and hop off at any point, including: Alpine Ambles Ski Escapes Chocolate, Cheese and Carb Delights Wine-fuelled Wanders

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Book SynopsisSecond Helpings of Roast Chicken takes forty-seven of Simon Hopkinson''s favourite ingredients as a starting point. There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry''s original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce. There are also recipes for Pear and ginger sponge, ''a good'' Waldorf salad, Armenian lamb pilaf, Baked whole plaice with lemon butter sauce and what is, quite simply, the best Bloody Mary.Roast Chicken and Other Stories was voted the most useful cookbook of all time by Waitrose Food Illustrated and also won the Andre Simon and Glenfiddich awards. Second Helpings of Roast Chicken will provide new inspiration the many fans of Simon Hopkinson''s sensible, practical, creative approach to cooking and love of good food, prepared to please rather than simply impress.Trade ReviewA brilliant book: straightforward, readable and full of good things * Rachel Cooke, Observer *Clear, unpretentious vision...Hopkinson is the best * Daily Telegraph *An extremely useful book...you could certainly cook from it with reliably good results forever * Philip Hensher, Independent *Brilliant, easy to use, always entertaining * Daily Mirror *A delightful, engaging read * Telegraph Weekend *

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Book SynopsisAchieve total physical and emotional well-being in 2020 by living right for your blood type. ___________Your blood type is the key to living a healthy and vibrant life. It can affect your mental health, the way you digest your food and the efficiency of your metabolic and immune systems. New research has indicated that there''s a blood-type profile for almost every aspect of our lives, not just our diet, and thanks to that new research, your blood type reveals how you can live a better life. This ground-breaking book will give you individualized prescriptions according to blood type.Each blood-type prescription is divided into five life areas. In this book you''ll find recommendations, guidelines, and informational charts for: Lifestyle Stress and Emotional Balance Maximizing Health Overcoming Disease Strategies for AgingBased on your blood type, you''ll learn whether you should: - Eat three regular meals a day, or small, frequent ones?- Have a regimented or flexible routine?- Go to sleep at the same time every night or have a flexible bedtime?- Do without rest periods or take them religiously?- Achieve emotional balance through exercise, meditation, or herbs?With Live Right for Your Type you''ll get a individualized prescription for maximising health, metabolism and vitality in every stage of your life.

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Book SynopsisDid you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word ''salary'' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas? Is the Scotch egg actually from Scotland and what did some retired crusaders have to do with French toast? Who was the original Earl Grey and what sauce was inspired by Parliament? What dish was invented by Greek bandits on the run? Why were hot cross buns seen as magical and what''s so rebellious about a haggis or medicinal about a gin and tonic? Did you know what the romantic history is behind the Bakewell Pudding?Albert Jack tells the strange tales behind our favourite dishes and drinks and where they come from (not to mention their unusual creators). In the colourful, wonderful vein of Schott''s Food and Drink Miscellany, Albert Jack''s What Caesar Did For My Salad is bursting with fascinating insights, characters and enough sTrade ReviewAlbert Jack is the man with the answers * Daily Express *Exploding sausages, life-saving Cornish pasties and Caesar's connection with salads ... the fascinating origins of our favourite dishes * Daily Mail *A slice of history to really get your teeth into * The Sun *

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Book SynopsisMove over cupcakes scones are back.Meet the 21st-century scone. Cherry & Almond Hearts; Zingy Lemon with Mascarpone & Lemon Curd; Sun-dried Tomato & Jalapeno SwirlsorTwisted Pistachio & Nutella Fancies; Monkey Butter Puddings; Good Morning Drop Scones with Bacon, Banana & Maple Syrup; and Steak & Ale Pie with a Cheesy Scone Lid.Sconoisseurs Liam and Grace of All'Scone have pushed the humble scone to heady new heights with 30 unique sweet and savoury recipes that will get mouths watering and stomachs rumbling across the land!Perfect for fans of the Great British Bake OffTrade ReviewJust about the most charming food book I’ve come across this year -- Samuel Muston * Independent *Liam and Grace are my kind of people - East London, tea-drinking anthropomorphism lovers. The Little Book of Scones is a creative explosion and charming celebration of the humble scone ... so much so that you may never eat an ordinary scone again - be warned. -- Angel Adoree, author of The Vintage Tea Party BookAnyone with a penchant for all things vintage will love this book, which comes complete with quirky illustrations and – our favourite – a musical recommendation to listen to while you’re making each scone * Sunday Business Post *A charming gift book * The English Can Cook *Scone connoisseurs Liam D’Arcy and Grace Hall run a busy market stall in their spare time selling their scone creations and now they share some of their inventive recipes in this cute book. It contains all sorts of sweet and savoury scone recipes, from Pesto and Chorizo to Golden Syrup Roly Poly * Choice *

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Book SynopsisTrade Review"[A] fascinating celebration of the green world upon which all human life depends."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "New Scientist, Best Books of the Year, on Silvertown's An Orchard Invisible" "A gem. . . . Read it as a gardener, scientist, food aficionado, historian, botanist, or naturalist, and you'll not be disappointed."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Times Higher Education, on Silvertown's An Orchard Invisible" "A science-informed tour of the table, showing how our fare comes to us courtesy of natural selection--and, of course, survival of the fittest. . . . Silvertown delves in with gusto. . . . His accessible discussion ranges from shellfish gathering to bread-making to gardening, from issues of food security . . . to the genetic basis for taste and genetic variability among populations of food plants. . . . A tasty nibble for the bookish, science-inclined foodie."-- "Kirkus Reviews" "A series of beautifully plated amuse-bouche, raising tantalizing and rich ideas. . . . The book left me feeling as if I had attended a dinner party, where foodies, historians, and scientists mingled, sharing vignettes on various food-related topics. Each 'bite' . . . left me contemplating the relationships between genetic changes, speciation, and, at times, even the future of our planet."--Mari-Vaughn V. Johnson, US Department of Agriculture "Science" "As pleasurable to read as it is informative."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Library Journal, on Silvertown's An Orchard Invisible" "Deserves a spot on any natural history lover's bedside bookstand. . . . It is simply a delight to read."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Natural History, on Silvertown's An Orchard Invisible" "In a nutshell, I will never look at seeds the same way again, whether teeny poppy seeds or mammoth coconuts. . . . [A] delicious little book."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Australian, on Silvertown's An Orchard Invisible" "Silvertown breaks down the sociology, selective breeding, and nutritional evolution behind each contemporary dietary staple. . . . This tour--from animal to vegetable to beer--will give even the most ambitious foodie something to chew on."-- "Scientific American" "The Darwinian dining served up by evolutionary ecologist Silvertown in this delectably erudite study is all about tracing the impact of natural selection on foods. We learn that mussels helped to fuel the hominin exodus from Africa; rye is a weed domesticated by accident; carnivory and tapeworms are intimately linked; and Penicillium camemberti mold evolved in soft cheeses. We even examine engastration--stuffing one animal into another before cooking--as a status-led manifestation of the need to share food. This intricate scientific banquet is a marvelous read: bon appetit."--Barbara Kiser "Nature" "From the opening course of oysters to the final swill of wine, Silvertown's account of the evolution of our diet is a sumptuous experience. Dinner with Darwin combines natural history, biography, archaeology, and biology into food stories that will enlighten any meal."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Washington Independent Review of Books" "Dinner with Darwin ranges far more widely--and offers vastly more substance--than the common horde of food books. This is not a candlelit foodie memoir or a 'breakthrough' weight-loss manual. Dinner with Darwin is a wide-ranging natural history of our diet, crafted at a pitch-perfect level for the science buff and the general reader alike. Silvertown is also a wonderful writer: erudite, informative, and thoroughly entertaining."--Bob Duffy "Washington Independent Review of Books"Table of Contents1. An Invitation to Dinner 2. A Cooking Animal 3. Shellfish—Beachcombing 4. Bread—Domestication 5. Soup—Taste 6. Fish—Flavor 7. Meat—Carnivory 8. Vegetables—Variety 9. Herbs and Spices—Piquancy 10. Desserts—Indulgence 11. Cheese—Dairying 12. Wine and Beer—Intoxication 13. Feasting—Society 14. Future Food Acknowledgments Notes Index

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Book SynopsisMarlene Epp demonstrates that the meaning of Mennonite food lies within the multiple identities of the eater. Spanning the globe, from the nineteenth century to present day, Eating Like a Mennonite concludes that Mennonite food identities develop from adoptions, adaptations, and attitudes in diverse times and places.Trade Review“While food studies is an increasingly popular field of research, there remains a continued tendency to neglect domestic food production. Eating Like a Mennonite makes a major contribution by examining these intimate and quotidian acts of nourishment. Moreover, it is a delight to read, and made me hungry for the foods of my childhood.” Janis Thiessen, University of Winnipeg“Written in lively prose, Eating Like a Mennonite provides specific angles of entry into the broader topic of Mennonite self-identity and culture in a global context. Marlene Epp takes care to explore the foodways of Mennonites in such different regions of the world as Eastern Europe, India, China, Paraguay, Pennsylvania and Waterloo, Ontario. With each example, she traces foods prepared and packed for the journey, and how they come to represent comfort amidst discomfort, and familiarity in unfamiliar circumstances.” Nathalie Cooke, McGill University

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Book SynopsisDo you love both food and writing and want to know the secrets of bestselling cookbook authors, successful food bloggers and freelance writers?  Noted journalist and writing instructor Dianne Jacob combines over 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into cash, Jacob will transform you from starving artist into well-fed writer. Whether you’ve been writing for years or are just starting out, this updated edition of Will Write for Food offers what you need to know to succeed and thrive, including: A new chapter on how to create a strong voice for your writing Diverse voices on the changing landscape of food writing How to self-publish your dream cookbook Building a social media following, with photography tips The keys to successful freelancing for publications and websites Engaging, provocat

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Book SynopsisBiotech companies are racing to alter the genetic building blocks of the world's food. In this text, Bill Lambrecht investigates how genetic engineering is changing what we eat, how we live and the global politics of food.

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Book SynopsisIn Tuesday Nights: Mediterranean, Chris Kimball and his team of cooks and editors at Milk Street deliver 125 simple, healthful recipes that are easy enough to tackle on a Tuesday night-but taste like they took all weekend. Drawing inspiration from Italy and the coast of France to Greece, Israel, Morocco, and beyond, this cookbook provides a fresh interpretation of Mediterranean meals that are as beloved for their health benefits as their robust flavor. Every Tuesday Nights recipe delivers big, bold taste and is ready in under an hour-with many ready in under twenty minutes. Using pantry staples and just a few other ingredients, these meals range from authentic classics to a treasure trove of new and unexplored recipes. Tuesday Nights Mediterranean is organized with the home cook in mind, gathering recipes in chapters such as Fast (under an hour), Faster (45 minutes or less), and Fastest (25 minutes or less), and will expand on the enduring popularity of

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Book Synopsis#1 NATIONAL BESTSELLER Easy, healthy Instant Pot recipes from popular Pressure Luck blogger and YouTube star Jeffrey Eisner—lightening up comfort-food favorites for wholesome everyday eating   Jeffrey Eisner's internationally bestselling Step-by-Step Instant Pot Cookbook was the easiest-to-follow set of Instant Pot recipes ever assembled—showing even the most reluctant cooks how to make magic in their pressure cookers.   Now, in this new cookbook featuring over 90 new simple and delicious dishes, Eisner shows how the Instant Pot can be a part of your plan to slim down and keep the weight off—without losing any of the flavor. We're talking a trove of lightened-up recipes, many of which fit easily into a variety of lifestyles including: Keto Paleo Gluten-Free Dairy-Free Vegetarian and Vegan Recipes are accompanied by nutrition information and a precise timing bar so you know exactly how long your meal will take from pot to table. Some of the light, simple, and delicious recipes you'll find inside are: Butternut Squash Soup Sun-Dried Tomato & Shallot Shells Greek Farro Feta Salad Eggplant Risotto Creamy Avocado Chicken Salt & Vinegar Pork Zucchini Chips & Tzatziki Dip Mug Cakes in Mason Jars & More  Building on the wild success of Eisner's popular Pressure Luck Cooking website and YouTube channel, every recipe in this book is illustrated with color photographs showing exactly what to do in each step, along with a beautiful shot of every finished recipe. There are no hard-to-find ingredients or fussy techniques, and each dish takes advantage of the time-saving benefits of the Instant Pot.

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Book SynopsisIn this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more.How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You''ll be guided to the quick sauté as the best and fastest way. And once you''ve mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia''s careful guidelines. Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.

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Book SynopsisStanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.Trade Review"His [Jurafsky's] decoding of food-related texts is the most original aspect of a work that is entertaining and revealing throughout." -- The Economist"...hugely entertaining book..." -- The Independent"Deliciously erudite." -- Nature"This book won’t put dinner on the table, but it just might improve how you order in a restaurant." -- Tony Turnbull, Christmas Round-ups 2014 - The Times

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Book SynopsisPatrick McGovern—part modern scientist, part Indiana Jones—uncovers and re-creates the oldest alcoholic beverages ever found.

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Book SynopsisFood knowledge is power!Trade Review"In this factual feast, neuroscientist Rachel Herz probes humanity's fiendishly complex relationship with food from the inside out." -- Nature"... fascinating new book..." -- The Daily Mail"Why You Eat What You Eat, a Freakonomics for the foodie generation, reveals not only how many aspects of psychology shape our relationship with food, but how food can also shape our relationships with each other." -- I paper"Dr Herz's latest book pulling together all the latest strands of research is called Why You Eat What You Eat and it's incredible reading." -- Candis

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Book SynopsisHow to cook flexibly and fight food waste, with 80 recipes and 150 ideas to use up what you haveTrade Review"One of the best things about Perfectly Good Food is its desire to help readers depend less on instructions and more on their own confidence in the kitchen, the trickle-down effect of which is less food waste. If you have the confidence and creativity to make something tasty out of that wilted lettuce, you're much less likely to throw it in the trash...[that] confidence is liberating. " -- The Boston Globe"[Perfectly Good Food] advocates a jazzy, contingency-driven approach to household thrift." -- Dana Goodyear - The New Yorker"[A] field guide that prioritises functionality and fun, while providing people with tools they can apply as they're able. " -- Charlotte Druckman - The Washington Post

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Book SynopsisA nostalgic ode to the joy of homemade cake, beautifully photographed and with easy mix-and-match recipes for a sweet lift any day of the week.“A sweet book full of incredible photography, delightfully simple recipes, and so, so much love.”—Alison Roman, author of Dining InNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND FOOD52Everyone has a favorite style of cake, whether it's citrusy and fresh or chocolatey and indulgent. All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat.With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treat—such as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cake—for any oc

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Book SynopsisA joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border. Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean. Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter features gorgeous photographs of the region and profiles of to

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Book SynopsisAn informative and sumptuously illustrated guide to the best places to buy mouthwatering fast foods and drinks from hawkers and vendors in the major cities of the world.Trade Review'Will appeal to every armchair traveller and gourmet in search of variety and novelty in the world’s most foodie cities' - Country and Town House'Deeply inspiring' - Comfort BitesTable of ContentsIntroduction • The Guide: Detailed examination of the prime locations for street food: North America; Caribbean; South America; Europe; Africa; Middle East; Asia; Australasia

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Book SynopsisMore than 100 delicious, nourishing, and mostly plant-based recipes for peak athletic performance, from the triathlete and nutrition coach behind the popular Running on Veggies blogAfter finishing treatment for stage III Hodgkin's lymphoma at the age of fifteen, Lottie Bildirici fell in love with running and completely transformed her lifestyle with a mindful approach to eating and exercise. As an Adidas nutrition coach, she has led teams around the globe to healthier mindsets by leveraging their diets for enhanced performance. In her first book, she shares these recipes and tips to help fellow athletes eat well, feel well, and live life to its fullest potential. Running on Veggies contains more than one hundred mostly plant-based, dairy-free, meat-free (with five pescatarian) recipes to maximize workouts and enhance nutrition to perform at peak levels. Indulgent recipes that leave you feeling satisfied and energized include Almond Berry Overnight O

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Book Synopsis95+ recipes for breakfast, lunch, dinner, and dessert from the award-winning Red Truck Bakery near Virginia’s Shenandoah Valley, bringing the comfort and charm of the farmhouse where the bakery started into your kitchen“Original and highly personal, The Red Truck Bakery Farmhouse Cookbook is a joyful love story to many comfort foods.”—Jacques Pépin, chef and author “If a cookbook could be a page-turner, this is the one! Brian not only knows how to create comfort in spades, but he writes both the sweet and savory recipes in such a way that you feel like you’re part of those five generations who inspired these vittles.”—Carla Hall, chef and authorONE OF THE BEST COOKBOOKS OF THE YEAR: Garden & GunBrian Noyes, founder of the beloved Red Truck Bakery in Marshall, Virginia, and author of the Red Truck Bakery Cookbook, presents more than 95 all-new, comforting recipe

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Book SynopsisFrom the world of George R. R. Martin’s A Song of Ice and Fire comes a collection of 80 delicious recipes inspired by the histories of Westeros, Essos, and beyond.For those who long to dine with the Dragonlords of Old Valyria or quaff a cup of mead with King Robert I, The Official Game of Thrones Cookbook unlocks the vast culinary world of George R. R. Martin’s A Song of Ice and Fire. Presented as the in-world manuscript of a Citadel maester, these eighty recipes take the reader on a delectable journey throughout the Seven Kingdoms, across the Narrow Sea, and back into the annals of history.The book is created by Chelsea Monroe-Cassel, who tends the popular “Inn at the Crossroads” food blog and co-authored A Feast of Ice and Fire. Her Maester Alton is curious, food-obsessed, and loves the fare of the highborn and small folk alike. His recipes evoke the world’s regions, history, and stories in a charming and kn

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Book SynopsisThe American Heart Association celebrates its 100th birthday with 100 all-new recipes in the fully revised and updated 10th edition of its classic cornerstone cookbook.If you want to improve your health or simply maintain it, The New American Heart Association Cookbook, Centennial Edition, is for you. This comprehensive resource provides information on grocery shopping strategies, stocking a healthy kitchen, preparing delicious recipes, eating well, meal planning, and much more.This revised edition of the American Heart Association''s flagship cookbook offers not only more than 800 recipes?100 of which are all new and 100 refreshed?to satisfy every palate but also provides themost current dietary and lifestyle recommendations. It is the one-stop guide that should be in everyone?s kitchen.The new and revised recipes are based on today?s flavor profiles; eating preferences, such as Mediterranean and vegetarian; family favorites; and diverse cultural cuisines, as well as popular appliances including the air fryer, slow cooker, and Instant Pot. This edition includes more than 13 categories of scrumptious recipes, including: Mexican Noodle Soup Korean Cucumber Salad Seared Jerk Fish with Broiled Asparagus Sheet Pan Chicken, Sweet Potatoes, and Green Beans Slow Cooker Pulled Pork Tostadas Pressure Cooker Five-Spice Beef with Hoisin Sauce Roasted Vegetable Macaroni and Cheese Air Fryer Plantains with Lime Crema Mixed Berry Cobbler The New American Heart Association Cookbook, Centennial Edition?by the most recognized and respected name in heart health?is a trusted resource for everyone who wants to eat well without sacrificing the joy of eating.

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Book SynopsisLottie Bedlow was the stand-out star from Channel 4''s The Great British Bake Off 2020 and taught herself to bake through trial and error.No stranger to the mishaps (and epic disasters) of homebaking, Lottie''s signature sense of humour will see you through this delicious collection of sweet and savoury bakes. From simple recipes to encourage even the most inexperienced bakers through to more ambitious centrepieces, the focus is always on great flavour. Each recipe highlights potential pitfalls, with notes on what to look out for and how to find a fix. This book will give you the confidence to go for it, encouraging you to try your best without taking baking (or yourself) too seriously. Nobody''s bake is perfect. So if things go wrong, just remember: WHO CARES AS LONG AS IT TASTES GOOD?RECIPES INCLUDE:Risk it for a Biscuit: Quarantine Florentines, Triple Chocolate & Salted Caramel-centred Cookies,

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Book Synopsis''Quick and easy comfort food recipes'' - The Sunday TimesTiktok sensation @caughtsnackin brings you 100 recipes for the ultimate comfort food Caught Snackin'' is all about big flavours and zero stress. Our dishes are created firstly for deliciousness and secondly for ease. Whether you''re looking for the best snack hacks or a show-stopping meal to wow a crowd, we''ve got something for you. Enjoy fancy brunches, quick and simple lunches, Friday-night fakeaways and desserts that will make you TikTok famous!CONTENTS INCLUDE:SNACKIN'' - Red Hot Popcorn Chicken; Ice Cube Pizza Bites; Candied Twist BaconBRUNCHIN'' - Honey Nut French Toast; Bacon Egg Cups; Shaken up ''Shakshuka''LUNCHIN'' - Cauliflower Base Pizza; One Pot Sticky Cola Wings; 5-Minute Chilli Oil NoodlesDININ'' - Rustic Ravioli Lasagne; Creamy Vodka Pasta; One-Pot-Wonder Baked Tomato RisottoBAKIN'' - Choco

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Book SynopsisIn this book, accompany Sonal Ved on a journey of taste through the various timelines across the Indian subcontinent. We go from the banks of the Indus in 1900 bc to the great kingdoms of the north many centuries later; from the time of the Mauryansto when the Mughal Sultanate reigned supreme. Meet the Europeans merchants desperate to trade in Indian treasures, be it the deep-blue indigo or the pricey pepper.On this trip discover answers to such questions as What are the origins of chutney or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav and kebabs, and how did the Burmese khow suey land up on the wedding menus of Marwaris?

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Book SynopsisBrings you deliciously quick recipe inspiration for your family and friends - from simple family meals and easy recipes for two to dinner party ideas and effortless entertaining. Whether you're cooking on a budget or planning a feast, this title makes shopping, cooking and - most importantly - eating a pleasure, not a pain.Trade ReviewFeaturing fabulous fast foods, ingenious short cuts, terrific time-saving ideas, effortless entertaining and simple, scrumptious meals, Nigella Express is her solution to eating well when time is short * Mrs D-Daily (Blog) *She thinks not just as a cook, but as an eater, and tells you whether her recipes are messy, sticky or fussy – and, in one case 'comical' – to eat * Observer *Full of wonderful, quick ideas with that typical mix of nostalgic, eclectic and delicious that you expect from Nigella * Easy Living *Busy women everywhere will appreciate a copy of the Domestic Goddess's latest offering...full of practical recipes * She Magazine *The food matches her appearance - flawless, polished and sexy * Guardian *

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Book SynopsisI love Nigella Lawson's writing and I love her recipes' Delia SmithThere's an intelligence to the way she writes and she expects a certain intelligence of her readers as well' Nigel SlaterI am unapologetic about being a home cook rather than a chef. Real cooking, the sort that goes on in homes, does not have to be tricksy or difficult. A dish of chicken poached with leeks and carrots definitely isn't fancy. But it tastes good, and feels essentially nourishing, to both body and soul, to cook and eat. I want you to feel that I'm there with you, in the kitchen, as you cook. My books are the conversations we might be having.Nigella Lawson has written nine bestselling cookery books, including the classics How To Eat and How to Be A Domestic Goddess the book that launched a thousand cupcakes. These books, her TV series and her Quick Collection apps, have made her a household name around tTrade ReviewNigella Bites is a must-have for every viewer and all her fans. Some recipes are based on her popular Vogue columns, others are new and different, and all are characteristic of Nigella and the ethos of the TV series - uncomplicated, original, fresh, and perfect for the way we live today * Mrs D-Daily (Blog) *You can enjoy Nigella Bites in bed...or you can take it to the kitchen and be confident about turning out something seriously scrumptious * Weekend Australian *It would be fair to say that there is probably nothing in this luscious and clever book that you wouldn't find a pleasure to cook and eat at home. -- Robin Davidson

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Book SynopsisExploring social and environmental issues through gastronomy.Trade Review"A wild cooking experiment... The book recounts four Cook It Raw gatherings - in Denmark, Japan, Italy, and Finland - in lush photography, email exchanges, recipe descriptions and entertaining essays."—The Wall Street Journal Europe"Essays within the book are as varied as the food and are the sort of writing that you'll want to read over and over again... The images of the food, chefs and locations are outstandingly beautiful - the photography is artwork and no mere accompaniment... Dotted amongst the writing and photography are quotations by some of the greatest chefs in the world about the process and the food itself... A wonderful gift for anyone who loves food, even if they already have enough recipe books... A fantastic insight into cooking, ingredients and the chefs who use them... Beautifully written and visually stunning, a lovely read and a great source of inspiration."—Huffington Post UK"For the most ardent food lover comes a fulfilling companion called Cook it Raw - Phaidon's beautiful, sideways look at cooking. The large book records the four Cook it Raw events - conducted somewhere remote in Denmark, Italy, Finland and Japan with some of the best chefs in the world (such as Noma's Rene Redzepi and Momofuku's David Chang). Their mission is to create dishes made with the ingredients available to them in their surroundings. Free from the constraints of their kitchen the results range from failure to the orgasmic, but what binds them all is that common love and respect for what grows around us. Utterly spellbinding."—Harper's Bazaar"Cook It Raw... is more of a culinary scrapbook or a catalog than a cookbook... It's a high quality documentation of an event few will ever actually be able to attend."—Eater.com"Fascinating." —Olivatessen (Spain)

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

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Book SynopsisAdding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, decrease incidence of allergies and sensitivities and generally boost the immune system and contribute to an overall sense of well-being.Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, inTheCultured Club fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world's oldest methods of food preservation.In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques using simple ingredients and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses and tonics that promise to restore vitality.Learn the simple art of fermentation, enjoy its delicious, vibrant flavours and watch your health flourish.This is the book I have been waiting for. It's more than a book about fermentation. This is a book about life, health and delicious food. Dearbhla's words of wisdom will seamlessly transport you into the world of fermentation and well-being. Thank you, Dearbhla! You've done us all a great service by writing this book,' Domini KempThis book is a wonderful and accessible introduction to fermentation. Dearbhla's clear directions and enthusiastic encouragement will put you at ease and help you see just how simple fermentation can be. Read this book and be part of the fermentation revival,' Sandor Ellix Katz, author of Wild Fermentation and The Art of FermentationDearbhla Reynolds is a culinary radical, and The Cultured Club offers a dynamic, empowering approach to food and fermentation that mainlines the ways in which we can connect with the health and energy of our ingredients. Packed with original and delicious ideas, The Cultured Club will shake up your kitchen,' John McKennaDearbhla is a flavour fiend. This is a book packed with ideas, rituals and skills that will make your food life fizz,' Catherine Cleary

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Book SynopsisThere is growing recognition that baby-led weaning is the healthiest way for children to develop a love of good food. Aileen Cox Blundell used this method to successfully wean her three children. Since she began to share her delicious recipes, which are free from salt and refined sugar, on her blog, they have become a popular phenomenon.Here, in her first cookbook, she shares over 150 recipes that the whole family will love, including Three-Ingredient Banana Pancakes, Sweet PotatoSuper Muffins, Tuna and Quinoa Baby Bites, Avocado Pasta, Chicken Korma Pies andBuddha Bowls. Aileen also includes advice on how to get started when your baby is ready to be weaned, as well as her very own kitchen tips.Wave goodbye to wasting time on purées and preparing separate meals with The Baby-Led Feeding Cookbook you can enjoy watching your baby effortlessly develop a happy relationship with food for life!

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Book SynopsisFresh fruit-based desserts from beloved Los Angeles pastry chef and restaurateur Nicole Rucker.

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Book SynopsisOffers wholesome and customized recipes. This book deals with the dietary myths about diabetes and includes recipe modifications for such foods as desserts, casseroles, appetizers, and snacks that are low in sugar, fat, and cholesterol and don't compromise flavor. It also contains nutritional information and recipes.

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Book SynopsisThe mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, bad fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Terry''s new recipes have been conceived through the prism of the African Diaspora,cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favourite childhood dishes, Terry reinvents African-American and Southern cuisine,capitalizing on the complex flavors of the tradition, without the animal products. Includes recipes for: Double Mustard Greens & Roasted Yam Soup Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette and Sweet Cornmeal-Coconut Butter Drop Biscuits.Trade ReviewThe Green Collar Economy "Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African American experience, a history lesson with a mouthwatering twist. From reaching back to our heritage as stewards of the earth to offering modern recipes, music suggestions and original poetry, Bryant brings together a portrait of a people as well as a movement (food justice) that is poised to save our health, green our communities, and sustain the earth. Bryant knows the shortest way to people's hearts is through their stomachs." Peter Berley, author of The Flexitarian Table "Bryant Terry's warm hearted, soulful dishes shout out to you and me with crackling, lip smacking goodness. His fresh and sassy way at the stove puts meat on the bones of the very plants that are sure to sustain us for generations to come." Annemarie Colbin, Ph.D., founder, The Natural Gourmet Institute for Health and Culinary Arts, author of The Whole-Food Guide to Strong Bones "Bryant has written a very creative, original, and musical cookbook. I look forward to trying out a bunch of these appetizing recipes. As a teacher, seeing a graduate of the Natural Gourmet Institute succeed so beautifully warms my heart." Ani Phyo, author Ani's Raw Food Kitchen and Winner of Treehugger's Green Award for Best Cookbook of 2010 (4/9/10) Named a "Top Ten Vegan Cookbook" by VegNews, July/August 2010 Alice Waters "Bryant Terry knows that good food should be an everyday right and not a privilege. This book is full of easy, tasty, seasonal recipes that also happen to be vegan and affordable!" John Robbins, author The Food Revolution and Diet for a New America "Do you think a commitment to healthy eating means enduring bland and boring food? Vegan Soul Kitchen will not only show you otherwise, but will make it easy for you to create fabulously delicious and exotic dishes. Here's proof that natural foods can be fascinating and sensuous. Here are recipes you will enjoy using time and again." Heidi Swanson, author of Super Natural Cooking, publisher of 101Cookbooks.com "From gumbo to grits, goobers to greens, Vegan Soul Kitchen dispels the notion that great tasting soul food has to be bad for you. This is a beautiful book brimming with nutrient-packed, approachable everyday recipes. One of those rare cookbooks I look forward to cooking through from cover to cover." Van Jones, author of the New York Times bestseller Ani's Raw Food Desserts "Anyone with soul and good taste will love Bryant's 'African Diaspora' recipes. They're downright delicious and satisfying. By mixing together the freshest beats with local, sustainable ingredients and healthful cooking techniques, Bryant brings to life the festive culture of celebration that comes from eating this way." Ann Peebles, Singer and Songwriter (and Bryant's Aunt) "That boy can cook!" Jessica B. Harris, author of The Welcome Table "Don't let the Vegan in the title fool you. With food, music, and a zero waste way with watermelon that yields 6 recipes, Bryant Terry's Vegan Soul Kitchen not just for Vegans. Innovative and taste-full recipes like Sweet Cornmeal Coconut Drop Biscuits, and Baked BBQ Black Eyed Peas, make it a book for anyone who wants to eat well." Jay Foster, Farmer Brown Restaurant "As the chef and owner of Farmer Brown Restaurant, I know firsthand the challenges of bringing soul food to people who haven't tried it. If you're new to this cuisine, Bryant Terry's recipes will open your world; if you're looking for a twist, prepare to be amazed. All I can say is WOW! Thank you Bryant." Robin D. G. Kelley, author of

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