Cookery Books

Book SynopsisBabs knows that food traditions are at the heart of every season, and in Celebrate with Babs, she invites you into her own. With seasonal menus and time-tested recipes, this book bestows the key for elevating all of life''s festivities into memorable occasions. Start new traditions now, and they will surely be enjoyed for generations to come.With recipes for New Year''s Day festivities, birthday celebrations, summer barbecues, and everything in between, you will know exactly what to serve! Your adopted grandmother Barbara Costello, a.k.a. Babs, who has taken the nation by storm with her enthusiastic attitude and practical recipes, has collected hundreds of recipes over the decades, and has curated the top 100 recipes for your family occasions. The stories of these recipes will tug at your heartstrings, the recipes will delight your taste buds, and the cookbook will insert itself at the centre of all of your family and friend gatherings for generations. Trade Review“[Y]ou need to be following Barbara “Babs” Costello…From her soothing series of philosophical pep talks, dubbed A Slice of Peace, to her Weekly Rotation recipes and easy spring cleaning ideas, Costello speaks to her internet audience as if we are her own children and grandchildren: uplifting, instructive, and sharing her life lessons.” –Bon Appetit "You may know Barbara Costello from her charming and helpful social media presence, @brunchwithbabs—now, everyone can welcome Babs to their holiday table with her approachable, family-friendly recipes. She may not actually be your grandma, but with her holiday recipes, she’ll become an honorary member of the family." –Food52"Your celebration is guaranteed to be a delicious success with these so-simple recipes..." –Woman's World

Read more less

Book SynopsisThis is a beautiful study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from the reigns of George III and Queen Victoria

Read more less

Book SynopsisThis is a beautiful study of the rich history of our food, its fads and its fashions, combined with a practical cookbook of over xxx recipes from the Second World War onwards

Read more less

Book SynopsisA step-by-step guide to creating fifty classic and contemporary cocktails, without the need for cocktail-making equipment or tricky techniques.Whether you''re looking for a refreshing drink in the garden or a quick night cap, Mixed in Minutes contains a range of fuss-free cocktails for every time of the day. From an espresso martini to the perfect mojito, a frozen margarita to a boozy hot chocolate, you can recreate your favourite cocktails at home using these quick and simple recipes.Beautifully illustrated with full-colour photography, this easy-to-follow cocktail book includes:- Simple instructions for creating the perfect cocktail, without a shaker or strainer - Cocktail-making hacks - no muddling or shaking required- Recommendations for garnishes and creative twists - Average cost of each cocktail - Recommended pairing for every recipe to spritz your drink and halve its alcohol contentEasy to use and filled with a variet

Read more less

Book SynopsisThe Ultimate Bar Book: The bartender's bibleJames Beard nominee for Best Wine and Spirit BookThe cocktail book for your home: The Ultimate Bar Book is an indispensable guide to classic cocktails and new drink recipes. Loaded with essential-to-know topics such as barware, tools, and mixing tips.Classic cocktails and new drinks: As the mistress of mixology, author Mittie Hellmich has the classics down for the Martini, the Bloody Mary, and the many variations such as the Dirty Martini and the Virgin Mary. And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler.Illustrated secrets of classic cocktails and more: Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; and let's not forget an essential selection of hangover remedies, The Ultimate Bar Book is nothing short of top-shelf.If you liked PTD Cocktail Book, 12 Bottle Bar, and The Joy of Mixology, you'll love The Ultimate Bar BookThis makes for a great gift for bartenders and is the ideal addition to any bartender's book collection or for anyone who's looking for books from these categories: Essential Cocktail Books Bartender Recipe Books Drink Mixing Books Alcohol Drink Recipe Books

Read more less

Book SynopsisBring glamour and style into your home, featuring stories, ideas for entertaining, and seventy-five recipes from the Tuccis, the family that ran Delmonico’s in its golden era.Located in the heart of Wall Street, Delmonico’s from 1827 to the 1980s shaped New York City’s restaurant scene. Under the original ownership of The Delmonico Brothers, Pietro and Giovanni, Delmonico’s introduced the first farm-to-table concept, à la carte dining—complete with white tablecloths and menus—but most notably created the phenomenon called the “power lunch. Despite Delmonico’s triumphs, the impact of World War I and the era of Prohibition caused the family to cease operations, shuttering the restaurant in 1923. In 1926 a new era for Delmonico’s arose. Oscar Tucci, a Tuscan immigrant, took over ownership and re-established Delmonico’s first as a Speakeasy and then he continued the Delmonico brothers’ tradition, tTrade Review"Delmonico’s is a historic culinary landmark, with delicious food and stories. And thanks to Max's book “The Delmonico Way” he has preserved those stories and recipes." — Chef Art Smith, Former Chef to Oprah Winfrey and James Beard Award Winner "The fascinating story of Delmonico's can and should be told only by the fabulous Max Tucci." —Whoopi Goldberg "The Delmonico Way is a perfect gift for your glam foodie friends!" —Eva LaRue "Max Tucci's new cookbook 'The Delmonico Way' is filled with fabulous recipes- including my legendary cocktail - the Orange Nikki! - it's a must read!" —Nikki Haskell "For all those fascinated with the Golden Era of Great Cuisine, Max Tucci's brand new book The Delmonico Way is a must read! It brings everything to life in a most compelling and contemporary way." —Clive Davis"The Delmonico Way, is a beautiful cookbook filled with memories, history, gorgeous photos and elegance" —Carla Hall "Max is bringing that old school glamour into your home kitchens around the country, with his gorgeous new cookbook The Delmonico Way!" —Tamron Hall Best Books to Read This November: "Founded in 1827, Delmonico's became one of the world's best known restaurants thanks to inventing iconic dishes—hello, wedge salad!—as well as bulletproof trends like the power lunch. Now a hefty tome by Max Tucci, grandson of an early owner, is sharing more than 70 of the eatery's most beloved recipes (cocktails, thank goodness, included) as well as stories from its glamorous past, and tips on entertaining in the book's namesake style." —TOWN AND COUNTRY"...a brilliantly done tribute to a NY institution. The book has a retro feel – mid centrury modern with a wealth of photographs that narrate the history of the restaurant. We are allowed to take a look inside the “rooms” of the restaurant such as the Hunt or Palm room with photographs and stories of the A-list stars who dined and/or performed there including Gypsy Rose Lee and Debbie Reynolds. Recipes include Max’s wedge salad, Flaming baked Alaska cupcakes, and many cocktails! Menus for special occasions such as “dinner in style” are shared in this book that is as much about the history of Delmonicos as it is about the food served there." —EAT YOUR BOOKS"Max Tucci released 'The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York' as a way to revive, bring glamour and style at home, featuring stories, ideas for entertaining, and seventy-five recipes from their family." —GURUS MAGAZINE"Max Tucci recreates the era of lush luxuries in The Delmonico Way!" —NEW YORK DAILY NEWS "Season's Readings, Retro Recipes for The Holidays." —AVENUE MAGAZINE"Max Tucci put together a fabulous cookbook and historical perspective on Delmonico Restaurant. His book, The Delmonico Way! is gorgeous, it has great pictures, great history, great stories, and great recipes. !" —Rosanna Scotto, Good Day New Fox5NY "The Delmonico Way is filled with great history, gorgeous photographs and delicious recipes. Max, “you had me at Cherries Jubilee!” This is one of my favorite recipes in the book – so yummy over vanilla ice cream. I also do a tremendous amount of entertaining, so I greatly appreciate all of the ideas to bring the Delmonico style into my own home." —Joan Lunden

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

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

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

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

Read more less

Book SynopsisOver 100 Quick and Easy Recipes Wondering how get the most out of yourInstantPot or your favorite multi-cooker? This one-of a kindguidewillwalk you through what you need to know to start cooking with your Instant Pot today. It covers what you can cook to setting functions to keeping your pot looking (andsmelling!) like new, plus what will happen step-by-step through the cooking process. Youwillalso get over 100 tasty, family-friendly recipes formakingdelicious mains, appetizers, sides, breakfasts, and dessertsin a flash. Inside, you'llget the lowdown ongetting to know your pot andallits features. Discover all that you andyour Instant Pot can achieve, from cooking fluffy rice, beans from scratch,and creatingroasts, soups, vegetarian, Mediterranean, Keto, andIndiandishes, to making homemade yogurt, baby food, and decadent desserts. Prep, set it, and goCompatable with Instant Potmodels and brands like Ninja All-in-One Multi-CookerGet hours back in your daySave time without losing flavoTable of ContentsIntroduction 1 About This Book 1 Foolish Assumptions 3 Icons Used in This Book 4 Beyond the Book 4 Where to Go from Here 4 Part 1: Getting Started with the Instant Pot 5 Chapter 1: Becoming the Boss of Your Instant Pot 7 Overcoming Your Instant Pot Fears 8 Staying Safe When Using Your Instant Pot 8 Troubleshooting Your Instant Pot 10 Getting Answers to Common Instant Pot Questions 11 Chapter 2: Instant Pot 101: Understanding the Pot 13 Exploring Other Multiuse Pressure Cookers on the Market 14 Exploring the Instant Pot 15 Considering the Various Instant Pot Models 17 Looking at the Newest Instant Pot: The DUO EVO Plus 18 Looking at the Instant Pot’s Features 20 Releasing Pressure Inside the Pot 23 Chapter 3: Kitchen Staples for Making Meals Come to Life 25 Starting with the Pantry 26 Grains and pastas 26 Legumes and beans 27 Nuts and seeds 27 Shelf-stable fruits and vegetables 28 Condiments and dried herbs and spices 28 Baking supplies 31 Focusing on the Fridge 31 Making the Most of Your Freezer 33 Chapter 4: Building Your Kitchen Arsenal 35 Accessorizing Your Instant Pot 35 Stocking Up on Other Kitchen Tools 36 Taking Your Instant Pot Kitchen on the Road 38 Chapter 5: Instant Pot Tips, Tricks, and Hacks 39 BURN, Baby, BURN: Dealing with a Burn Error Message 39 Trying Some Mind-Blowing Tricks with Your Instant Pot 41 Saving on Your Energy Bill with the Instant Pot 42 Making Edible Gifts for Every Occasion 42 Part 2: Planning Ahead with the Instant Pot 45 Chapter 6: Meal-Planning Basics 47 The Essentials of Meal Planning 47 Foods for the Whole Family — Even Baby! 48 Cook Once Eat Twice: Batch-Cooking and Freezing 50 Time-Saving Hacks for Busy People 50 Chapter 7: Seven-Day Meal Plans 53 A Family-Friendly Meal Plan 53 A Vegetarian Meal Plan 55 A Modified Keto Meal Plan 56 Part 3: Get Cooking! 59 Chapter 8: Instant Pot Basics: Yogurt, Applesauce, Broth, and More 61 Chapter 9: Jump-Start Your Day: Breakfast 75 Chapter 10: Classic Meats and Poultry 87 Chapter 11: The Beauty of Bowls 97 Chapter 12: One-Pot Wonders 109 Chapter 13: Star-Studded Side Dishes 123 Chapter 14: Hearty Soups and Stews 137 Chapter 15: Going Global 151 Chapter 16: Getting the Party Started: Appetizers 171 Chapter 17: Beverages 181 Chapter 18: Sweet Treats 189 Chapter 19: Baking and Sous Vide with the New Instant Pot 203 Part 4: the Part of Tens 213 Chapter 20: Ten Tips for Making the Most of Your Instant Pot 215 Cleaning Your Instant Pot 215 Keeping Your Instant Pot Out 216 Starting Simple 216 Exploring the Functions of Your Instant Pot 217 Feeling Confident with Your Instant Pot 217 Trying One New Recipe per Week 218 Comparing Recipes 218 Shopping the Sales 218 Investing in Accessories 219 Buying Extra Basics 219 Chapter 21: Ten (or So) Tips to Care for Your Instant Pot 221 Cleaning Your Instant Pot 221 Keeping Strange Odors at Bay 223 Storing Your Instant Pot 223 Chapter 22: Ten Ways to Carry Over Pulled Meats 225 Bowls 225 Casseroles 226 Enchiladas 226 Omelets 226 Salads 227 Sandwiches 227 Soups 227 Tacos 228 Tamales 228 Toast 228 Chapter 23: Ten Meals to Modify for Baby 229 Sloppy Joes (Chapter 12) 231 Nancy’s Stuffed Bell Peppers (Chapter 12) 232 Madras Lentils (Chapter 15) 232 Farmers Market Frittata (Chapter 9) 233 Carne Guisada (Chapter 10) 233 Chicken Sausage and Ancient Grain Casserole (Chapter 12) 233 Cinnamon Spice Steel-Cut Oats (Chapter 9) 234 Plain Yogurt (Chapter 8) and Coconut Milk Kefir (Chapter 8) 234 Simple Spanish Paella (Chapter 15) 235 Texas Beef Chili with Beans (Chapter 14) 236 Chapter 24: Top Ten Keto-Friendly Meals 237 Coconut Milk Kefir 237 Poached Eggs 238 Beef Bone Broth 238 Seasoned Pulled Pork 238 Carne Guisada 238 Korean Beef Bulgogi Bowl 239 Turkey and Mushroom Meatloaf 239 Garlic Green Beans and Tomatoes 239 Cheese Fondue with Jalapeños 239 Spiced Walnuts and Cashews 240 Part 5: Appendixes 241 Appendix A: Metric Conversion Guide 243 Appendix B: Safe Cooking Temperatures 247 Index 249

Read more less

Book SynopsisThe leading textbook on professional foodservice cost management now fully updated and expanded Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Micro-case studies present readers with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts such as calculating flow-thru and Earnings Before Interest, Taxes, Depreciation, and Amortization (EBITDA). Now in its sevTable of ContentsPreface vii Acknowledgments xiii Chapter 1: Managing Revenue and Expense 1 Professional Foodservice Manager 2 Profit: The Reward for Service 2 Getting Started 5 Understanding the Income (Profit and Loss) Statement 14 Understanding the Budget 18 Chapter 2: Creating Sales Forecasts 29 Importance of Forecasting Sales 30 Sales Histories 32 Maintaining Sales Histories 38 Sales Variances 39 Predicting Future Sales 41 Chapter 3: Purchasing and Receiving 57 Forecasting Food Sales 58 Forecasting Beverage Sales 60 Importance of Standardized Recipes 64 Purchasing Food 70 Purchasing Beverages 78 Purchase Orders 83 Receiving Food and Beverage Products 86 Chapter 4: Managing Inventory and Production 106 Product Storage 107 Storing Food Products 107 Storing Beverage Products 111 Inventory Control 114 Product Issuing and Restocking 122 Managing Food Production 132 Managing Beverage Production 141 Chapter 5: Monitoring Food and Beverage Product Costs 153 Cost of Sales 154 Computing Cost of Food Sold 154 Computing Cost of Beverage Sold 157 Computing Costs with Transfers 158 Utilizing the Cost of Sales Formula 160 Reducing the Cost of Sales Percentage 175 Chapter 6: Managing Food and Beverage Pricing 197 Menu Formats 198 Menu Specials 202 Factors Affecting Menu Pricing 203 Assigning Menu Prices 211 Special Pricing Situations 215 Chapter 7: Managing the Cost of Labor 234 Labor Expense in the Hospitality Industry 235 Evaluating Labor Productivity 238 Maintaining a Productive Workforce 239 Measuring Current Labor Productivity 255 Managing Payroll Costs 267 Reducing Labor-Related Costs 277 Chapter 8: Controlling Other Expenses 289 Other Expenses 290 Controllable and Non-controllable Other Expenses 290 Fixed, Variable, and Mixed Other Expenses 293 Monitoring Other Expenses 296 Managing Other Expenses 299 Chapter 9: Analyzing Results Using the Income Statement 315 Introduction to Financial Analysis 316 Uniform System of Accounts 317 Income Statement (USAR format) 318 Analysis of Sales/Volume 323 Analysis of Food Expense 326 Analysis of Beverage Expense 329 Analysis of Labor Expense 331 Analysis of Other Expenses 333 Analysis of Profits 334 Chapter 10: Planning for Profit 349 Financial Analysis and Profit Planning 350 Menu Analysis 350 Cost/Volume/Profit Analysis 364 The Budget 371 Developing the Budget 374 Monitoring the Budget 379 Chapter 11: Maintaining and Improving the Revenue Control System 399 Revenue Security 400 External Threats to Revenue Security 401 Internal Threats to Revenue Security 406 Developing the Revenue Security System 410 The Complete Revenue Security System 417 Glossary 426 Index 434

Read more less

Book SynopsisOne of the South's best chefs invites you to grill, stew and fry your own way to a more expansive and delicious dinnerTrade Review"I Am From Here is as warm and welcoming as a bowl of Sunday ‘Everything’ Dal. Vishwesh Bhatt has written a beautiful, approachable cookbook that blends quintessential Southern ingredients with a decisive and incredibly unique personal perspective." -- Michael Solomonov, chef and co-owner, Zahav"To know Vish is to be in the presence of a chef who is at once thoughtful and kind, confident and humble, vibrant and comforting. I am proud to call him a friend, and I am prouder still of this debut cookbook that portrays not only the complexity of his wildly delicious cuisine, but also the stories of his origins, his identity, and his place in the diverse history of American cuisine." -- Smoke & Pickles"[I Am From Here] is both a love letter to Southern cuisine and a declaration of his status as an authentic Southern chef." -- Emily Bobrow - Wall Street Journal

Read more less

Book SynopsisPhiladelphia Cocktails is an elegant collection of over 100 recipes inspired by Philly.These signature drink recipes from Philadelphia hotspots pay homage to this lively city. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you''re just visiting or entertaining at home. From luxurious rooftop bars to eclectic lounges,locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With the best signature creations by prominent mixologists in the area, this book offers a detailed rundown of the best locations Philly has to offer. Within the gorgeous, die-cut covers, you''ll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions Interviews with the city''s trendsetting bartenders and mixologists Bartending tips and techniques from the experts Food and drink hotspo

Read more less

Book SynopsisSydney Cocktails is an elegant collection of over 100 recipes inspired by the land down under.These signature drink recipes from Sydney hotspots pay homage to the flavor capital of Australia. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you’re just visiting or entertaining at home. From Polynesian tiki bars to 70s-inspired retro lounges,locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With the best signature creations by prominent mixologists in the area, this book offers a detailed rundown of the best locations Sydney has to offer.Within the gorgeous, die-cut covers, you''ll find:  More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions Interviews with the city’s trendsetting bartenders and mixologists Bartending tips and techniques

Read more less

Book SynopsisThis captivating cloth book is more than a comprehensive guide to whiskey. Offering a wealth of knowledge on whiskey''s rich history, production process, distilleries, and latest innovations, it also provides an insider’s look into how the best whiskey makers around the world approach their craft across both iconic brands known around the world to small microdistilleries making the best whiskey in countries not normally associated with this celebrated spirit.Through in-depth profiles and interviews with celebrated experts and the world''s best distillers, blenders and entrepreneurs, award-winning whiskey writer and author Felipe Schrieberg explores the radical changes and innovations that have shifted how whiskey around the world is produced, perceived, and consumed today.This exquisite volume is the perfect companion for both connoisseurs and novices alike. With stunning photography and an elegant design, discover why this iconic spirit h

Read more less

Book SynopsisUnlock the full potential of your cast iron cookware with The Encyclopedia of Cast Iron. This ultimate guide features 350 delicious and diverse recipes designed specifically for cooking in cast iron.Savor the unique flavors and textures that only cast iron can bring to your meals. From mouthwatering seared steaks and crispy fried chicken to fluffy Dutch baby pancakes and decadent skillet cookies, this cookbook has something to satisfy every palate and occasion. Whether you''re a seasoned cast iron enthusiast or a first timer, these easy-to-follow recipes will ensure you get the most out of your cookware.Inside you''ll find: Over 350 recipes for appetizers, entrees, desserts, and more Stunning full-color photography Care tips for your cast iron The Encyclopedia of Cast Iron is more than just a cookbook--it''s a resource on how to care for and maintain your cast iron pans. Learn how to season your

Read more less

Book SynopsisNow in paperback, discover the healing power of food using over 100 ancient recipes and ingredients adapted for the modern world, from the author of The Sacred Science.Satisfy your tastebuds, appetite, and soul with this inspiring collection of easy-to-make, flavorful recipes. Nick Polizzi grew up in a restaurant and has spent much of his life traveling the world studying traditional healing foods, from Northern Africa all the way to remote regions of the Amazon rainforest. In their home kitchen, Nick and his wife, Michelle, have translated this hard-earned culinary wisdom into everyday meals meant for sharing. Every recipe meets three fundamental criteria: 1) it has ingredients that can be traced back at least 500 years, 2) it has well-documented health benefits, and 3) it''s absolutely delicious. Accessible and easy-to-follow, this cookbook focuses on: Soups and stews Medicinal spices and sauces Fermented superfoods Dried and c

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis New York Times bestselling author Marla Heller, in collaboration with bestselling cookbook writer Rick Rodgers, provides simple, home-cooked, DASH-approved meals to help promote weight loss and increased health benefits. A healthy diet is only as good as the food it provides in its plan. Now in The Everyday DASH Diet Cookbook, bestselling author and foremost DASH expert Marla Heller, together with bestselling cookbook writer Rick Rodgers, makes it easy to prepare home-cooked meals that are fresh, fabulous, and DASH-approved. The DASH diet is a required medical recommendation for patients diagnosed with hypertension or pre-hypertension, a group of almost 130 million people, and this ultimate guide to cooking the DASH way serves up everything necessary to maintain a healthy lifestyle. With recipes such as Cinnamon French Toast with Raspberry Sauce, Filet Mignon au Poivre, Yankee Clam Chowder, and Chocolate Fondue with Strawberries, eating health has never been so easy and delicious.

Read more less

Book SynopsisArgues that entrepreneurial, improvement-minded men integrated many village and town taverns into the US's rapidly developing transportation network and used tavern spaces and networks to raise capital, promote business, practice genteel sociability, and rally support for favoured causes - often while drinking the staggering amounts of alcohol.

Read more less

Book SynopsisA dairy-free rich chocolate tart that only takes 10 minutes to make? Banana waffles drizzled with maple syrup that are gluten-free? Flaky sausage rolls that are totally plant-based? Gooey nut butter choc pots made without eggs and ready to eat, fresh from the oven, in just 15 minutes? If you have suffered ill health or have food allergies and intolerances and are looking for recipes that can be made in minutes, with instructions you can understand, using ingredients you probably already have and are guaranteed healthy and tasty, then this is the only cookbook you need in your kitchen.Healthy Living James includes 80 delicious recipes, each one gluten-free, dairy-free, egg-free and mainly plant-based (but with easy options to add in meat or fish). Every recipe aims to teach you how easy it is to cook this food, using affordable supermarket ingredients and a couple of pots and pans, even if you have limited time, energy or skill. &

Read more less

Book SynopsisThe first in a brand-new series, chef, broadcaster and food writer Roopa Gulati celebrates the beautifully varied world of vegetarian Indian food. A traditionally vegetarian country, there is much to explore in Indian cuisine, with subtle regional differences often becoming apparent. The mouth-watering recipes within these pages include chard pakoras; twice-cooked cauliflower, saffron and almond masala; paneer and apricot koftas; and traditional channa dal, all of which are photographed by the legendary David Loftus. Alongside the 70 delicious recipes, Roopa also introduces readers to the key techniques and ingredients in Indian cooking, such as the all-important spice blends that will help you create a true Indian vegetarian feast at home. Also in the series: Japan, Mexico and Italy.Trade ReviewIt’s a wonderfully approachable book, full of helpful pointers and advice - and, of course, immensely inviting recipes. * Nigella Lawson *These good-for-you vegetarian recipes…sing with fragrance and flavour. The likelihood is you’ll be making them more than once. * Delicious *A wonderfully rich book, fragrant with curry leaves and coriander seeds, from one of the best cooks I know. Gujarati sweet-and-sour dal, mango and coconut curry, aubergines with peanut masala; I want to make everything. And, because they’re from Roopa Gulati, I know the recipes will work. * Diana Henry *I’ve recently been cooking my way through Roopa Gulati’s lovely India from The World Vegetarian series, and her dishes are quite unlike the stereotypes, lifted by fragrant ginger and garlic, rather than the thwack of chilli heat. -- Fiona Beckett * Guardian Feast *Yes I'm late to the party but I've arrived now and I'm here to tell you that I love the recipes in here. * Meera Sodha *Learned, exhaustive and in pretty much endless use. -- Tom Parker Bowles * Daily Mail *Table of ContentsIntroduction Small plates Large plates Breads Relishes Index

Read more less

Book SynopsisOne of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food.Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients such as miso, tofu and seaweed that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.. Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography.Also in the series: India, Mexico and ItalyTable of ContentsIntroduction Small plates Large plates Pickles Index

Read more less

Book SynopsisThe book of The Great British Bake Off 2016

Read more less

Book SynopsisInspirational ideas for a showstopping birthday party from the Great British Bake Off

Read more less

Book SynopsisThe companion cookbook to Dr. Hyman''s revolutionary Eat Fat Get Thin, with more than 175 delicious, nutritious, heart- and waist-friendly recipes.Dr. Hyman''s Eat Fat Get Thin radically changed the way we view dietary fat, and proved that the key to losing weight and keeping it off is to eat ample amounts of good fats. Now, Dr. Hyman shares more than 175 mouthwatering recipes to help you incorporate these good fats into your diet and continue on your path to wellness. With easy-to-prepare recipes for every meal--featuring nuts, coconut oil, avocados, and lots of other superfoods you thought were off limits - you can achieve fast and sustained weight loss. Your health is a life-long journey, and The Eat Fat Get Thin Cookbook helps make that journey both do-able and enjoyable.

Read more less

Book SynopsisWhen Karen Dudley closed her iconic restaurant, The Kitchen, in Woodstock, Cape Town, there were tears all over for the beloved establishment. Since then, Karen has found that connection does not necessarily reside only in bricks and mortar. This book is all about how she has done just that.

Read more less

Book Synopsis

Read more less

Book SynopsisMake It Easy Cookbook is a collection of delicious, easy recipes that can be prepared in advance, making cooking for friends a stress-free and fun experience. Ranging from simple starters to quick suppers to more elaborate meals, all the recipes are contemporary, seasonal and fresh. Ingredients are kept to a minimum and are easily sourced.The lot of the home cook is a world away from that of the professional chef - planner, shopper, table layer, cook, washer-up and of course, host when entertaining. Home cooks need to keep it simple and get ahead as much as possible. Getting ahead means spreading the load, less stress, more time to enjoy friends and family and less washing up at the end. There are tips, shortcuts and a host of original ideas along the way.All the recipes are very easy to follow and only require a basic knowledge of cookery. Make it Easy Cookbook is packed with inspirational recipes all of which have been tested to within an inch of their lives and are explained in a lively and informative way!Trade ReviewThis is food you want to eat… dishes which look and taste impressive… easily achievable even for inexperienced cooks. * The Good Web Guide *All the recipes are contemporary, very easy and uncomplicated to make and Jane gives advice on how to present them imaginatively. * Living North Magazine *

Read more less

Book SynopsisGrill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.Trade Review“Raichlen shows why he’s rightfully earned a reputation as one of the country’s foremost authorities on beef in this lovingly crafted and comprehensive guide.” —Publishers Weekly, starred review “Raichlen’s thorough research and generous sharing of information is so infectious that demand for brisket may soon overtake even prime rib.” —Booklist, starred review ​ “[An] excellent guide that is sure to please brisket aficionados” – Library Journal, starred review “Steven Raichlen has been traveling the world for decades, collecting knowledge and a massive bag of tricks. The Brisket Chronicles combines his experiences and focuses on just one cut of beef. It will surely spark new enthusiasm in even the most seasoned brisket fan.” —Aaron Franklin, James Beard Award-winning chef and author of the New York Times bestseller Franklin Barbecue “An authoritative book… the recipes will make even a die-hard brisket fan feel as if she has rediscovered the delicious possibilities of what Raichlen calls ‘among the world’s most revered meats.’” – The Houston Chronicle “Raichlen shows why he’s rightfully earned a reputation as one of the country’s foremost authorities on beef in this lovingly crafted and comprehensive guide.” —Publishers Weekly, starred review “Raichlen’s thorough research and generous sharing of information is so infectious that demand for brisket may soon overtake even prime rib.” —Booklist, starred review ? “[An] excellent guide that is sure to please brisket aficionados” – Library Journal, starred review “Steven Raichlen has been traveling the world for decades, collecting knowledge and a massive bag of tricks. The Brisket Chronicles combines his experiences and focuses on just one cut of beef. It will surely spark new enthusiasm in even the most seasoned brisket fan.” —Aaron Franklin, James Beard Award-winning chef and author of the New York Times bestseller Franklin Barbecue “An authoritative book… the recipes will make even a die-hard brisket fan feel as if she has rediscovered the delicious possibilities of what Raichlen calls ‘among the world’s most revered meats.’” – The Houston Chronicle

Read more less

Book SynopsisA collection of ice cream recipes from the Salt & Straw offers sweet and savory flavors, from gooey brownie and snickerdoodle to India pale ale and cauliflower garam masala, and includes sorbet and dairy-free options.

Read more less

Book Synopsis Jikoni means ‘kitchen’ in Kiswahili, a word that perfectly captures Ravinder Bhogal’s approach to food. Ravinder was born in Kenya to Indian parents; when she moved to London as a child, the cooking of her new home collided with a heritage that crossed continents. What materialised was a playful approach to the world’s larder, and Ravinder’s recipes do indeed have a rebellious soul. They are lawless concoctions that draw their influences from one tradition and then another – Cauliflower Popcorn with Black Vinegar Dipping Sauce; Spicy Aubergine Salad with Peanuts, Herbs and Jaggery Fox Nuts; Skate with Lime Pickle Brown Butter; Tempura Samphire and Nori; Lamb and Aubergine Fatteh; or utterly irresistible Banana Cake accompanied by Miso Butterscotch and Ovaltine Kulfi. These proudly inauthentic recipes are what you might loosely call ‘immigrant cuisine’, with evocative stories from a past that illustrates the powerful relationship between food, people, place and identity. The tastes and smells of this brazen new world are sophisticated, welcoming, fresh, exciting and bold.Trade ReviewThis book is a total joy -- Nigella LawsonThis is a wonderful mess of a book: inventive, fresh and deliciously irreverent. Duck Rendang and Paneer Gnudi with Saag are at the top of my cooking list -- Yotam Ottolenghi‘Crazily, gloriously, life-affirmingly delicious … homely, warm, kind but inventive (in the best way), rule-bending and thoughtful’ * Diana Henry *Ravinder Bhogal has a brilliant understanding of spicing and pitch perfect taste. Her dishes are the kind that make you sit up and pay attention. She's a true talent -- Jay Rayner * Observer *Ravinder Bhogal is a brilliantly inventive cook, and her book displays the full range of her "lawless spirit", in recipes that deliciously combine her culinary heritage with the new possibilities from a global larde -- Salman RushdieRavinder is one of the freshest, most talented names in the food world now -- Xanthe ClayHer book packs ... exotic-yet-homely flavours * Red *Jikoni’s recipes are eclectic, vibrant and all-embracing … wreathed in stories from Bhogal’s life, from the pickle makers and female vegetable sellers of her childhood to personal essays about her late father * Scotland on Sunday *Ravinder Bhogal puts an immense amount of thought into how she feeds people -- Ella Walker * Herald *In Ravinder's book, you'll find recipes ranging from pina colada pancakes, to lamb Wellington with feta, pine nuts and sumac, but by coincidence, I've become rather fond of poussin (young chicken), one of which is perfect to share between two - or to keep to yourself, if you're very hungry. -- Keith Kendrick * BBC Good Food Magazine *A true gem of a book to feast on * Home & Garden *

Read more less

Book SynopsisLONGLISTED FOR THE ANDRÉ SIMON AWARD 2021 'Truffle Hound, like a truffle, charms by seducing us' Mark Kurlansky A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide. The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created. Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay £2,170 a pound to possess them. They turn into quivering puddles in their presence. Why? Truffle Hound is the fascinating account of Rowan's quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles—and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there’s more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark Britain’s next great culinary passion.Trade Review[A] pacy travelogue-cum-foodie manual * Spectator *With a dose of romanticism that inevitably comes with truffles, Jacobsen teaches even this jaded truffle-hunter a thing or two. It is less a book about food than an incitement to passion. * John Wright, author of The Forager's Calendar *Rowan Jacobsen’s Truffle Hound, like a truffle, charms by seducing us—with the odd people he calls “post-modern hunter gatherers," and, best of all, the irresistible professional truffle-hunting poodles. He presents a world well worth the visit -- Mark Kurlansky[H]ere are the Winesap, the Pound Sweet, the Maiden’s Blush and Black Twig, rendered in a vivid prose rarely seen outside of the wine list . . . For anyone who’s willing to get swept up in the grand romance of food, this handsome volume will make for seductive reading. * Morning Edition, NPR, on APPLES OF UNCOMMON CHARACTER *One of the most remarkable single-subject books to come along in a while . . . Jacobsen covers oysters in exhaustive detail, but with writing so engaging and sprightly that reading about the briny darlings is almost as compulsive as eating them . . . There may be no more pleasurable food than a raw oyster, there almost certainly is no better guide. * Los Angeles Times on A GEOGRAPHY OF OYSTERS *Written in an accessible style by a hard-core ostreaphile, A Geography of Oysters is a fun read, inviting you to join Jacobsen on his quest for an oyster-rich life. Yes, please! * Washington Post on A GEOGRAPHY OF OYSTERS *I always love a truffle book—and this one is a terrific addition to the oeuvre—but what is special about Truffle Hound is its investigation of many truffles from many places. For all those who think of truffles in binary terms, as in T. melanosporum (black truffles) and T. magnatum (white truffles), Truffle Hound will be a revelation * Eugenia Bone, author of Mycophilia and contributor to Fantastic Fungi (the film and the book) *You don’t have to be a foodie, a forester or a mycologist to enjoy Truffle Hound, it’s that yummy * Buzz Mag *

Read more less

Book SynopsisTHE SUNDAY TIMES BESTSELLER From simple but brilliant burgers to feasts from around the world: the ultimate barbecue bible from one of Britain's best-loved chefs _______ ‘Cooking outside is all about having fun and creating memories... but just because it's laid-back, it doesn't mean it can't be special. I'll show you how to introduce loads of amazing flavour through fire and smoke.’ Michelin-starred chef Tom Kerridge shares his huge passion for barbecue and outdoor cooking in this timely new book. These recipes range from classic barbecue icons to delicious new favourites, with over 80 recipes to create the perfect barbecue feast. Chapters include: To Start, Meat, Fish, Veggie, Open Fire, Sides and Desserts & Drinks. You’ll find tips, advice and ideal recipes for the perfect summer barbecue, campfire or outdoor gathering with friends and family, including: · Spicy sausage baked beans · Smoky pulled pork huevos · Sweet potato and black bean burgers · The ultimate hot dog · Korean-style barbecued beef · The legendary beer-can chicken Whether you're a beginner barbecuing on your balcony or a seasoned pro who really knows your smoke, charcoal and fire, Tom Kerridge's Outdoor Cooking truly has something for everyone. Take your staycation to the next level this year with an entire summertime’s worth of incredible outdoor cooking inspiration! ‘Recipes that your friends and family will love to eat’ Great British Food Magazine ‘There’s everything from mouth-watering pork and chorizo burgers to flatbreads, plus there’s plenty for vegetarians, too. Perfect to get you in the mood for a summer get-together’ Sunday Express _______ Tom Kerridge’s new book, Pub Kitchen, is out in September.Trade ReviewRecipes that your friends and family will love to eat * Great British Food Magazine *There’s everything from mouth-watering pork and chorizo burgers to flatbreads, plus there’s plenty for vegetarians, too. Perfect to get you in the mood for a summer get-together. * Sunday Express *

Read more less

Book Synopsis

Read more less