Cookery Books
America's Test Kitchen Cooking with Plant-Based Meat: 75 Satisfying
Book Synopsis
£22.10
America's Test Kitchen The Complete Small Plates Cookbook: 200+ Little
Book Synopsis
£30.40
America's Test Kitchen The Healthy Back Cookbook
Book Synopsis
£21.60
America's Test Kitchen Food Gifts
Book Synopsis
£25.65
Reel Ink Press Naruto: The Unofficial Cookbook
Book Synopsis
£23.99
Potter/Ten Speed/Harmony/Rodale Instantly Southern: 85 Southern Favorites for
Book SynopsisFire up your multicooker or Instant Pot® and discover why Southern cuisine “takes to the appliance like butter on a biscuit” (The Washington Post). NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The Atlanta Journal-Constitution • The Washington Post • Country Living • The Post and CourierFrom jambalaya to deviled eggs and praline cheesecake, in Instantly Southern you’ll find 85 ways to get fresh, delicious, and soulful breakfasts, lunches, and dinners on the table with less fuss than ever. Featuring supermarket staples such as winter squash, beef chuck roast, pork shoulder, and sweet potatoes, as well as signature Southern ingredients like okra, greens, beans, and Bourbon, these dishes are easy to make and easier to love.• Breakfasts: Shrimp and Stoneground Grits; Ham and Cheese Bread Pudding; Hummingbird Coffee Cake with Pineapple Cream Cheese Glaze• Hearty mains: Holiday Ham with Ginger-Peach Glaze; Chicken and Fluffy Dumplings; Bourbon and Cola Beef Short Ribs• Soups, salads, and healthy sides: Winter Squash Soup with Apple Butter Cream; Barley, Peach, and Cherry Salad with Sweet Tea Vinaigrette; Quick Greens• Dessert: Red Velvet Cheesecake; Salted Caramel Banana Pudding; Pineapple-Upside Down Whether you''re cooking for company or your family on a hectic night, there are plenty of tempting options for every meal of the day.Praise for Instantly Southern“This IP title shines a bit brighter than the rest of its ilk because the author is fun to read, and this cuisine takes to the appliance like butter on a biscuit.”—The Washington Post“If Sheri Castle gives me a kitchen tip, I take it seriously. She has completely convinced me that I can’t cook another day without my own Instant Pot.”—Vivian Howard, award winning chef, author, and host of A Chef’s Life
£13.99
Potter/Ten Speed/Harmony/Rodale The Power Plate Diet: Discover the Ultimate
Book Synopsis
£20.90
Random House USA Inc Tailgreat
Book Synopsis
£21.85
Potter/Ten Speed/Harmony/Rodale Bourbon: The Complete Guide to the Essential
Book Synopsis
£68.00
Potter/Ten Speed/Harmony/Rodale Castle Rock Kitchen: Wicked Good Recipes from the
Book Synopsis
£27.00
![Flavor+Us: Cooking for Everyone [A Cookbook]](//bookcurl.com/cdn/shop/files/9781984860569.jpg?v=1720063637&width=645)
Random House USA Inc Flavor+Us: Cooking for Everyone [A Cookbook]
Book Synopsis
£20.00
Caitlin Press Freshly Picked: A Locavore's Love Affair with
Book SynopsisTake a delightful journey through BCs extraordinary bounty and explore the secrets of locally grown fruits and vegetables. In Jane Reids new book, Freshly Picked, foodies, locavores and gardeners will discover fascinating information about the plentiful harvests that BC farmers produce every year. In this beautiful colour edition, Reid shares valuable tips on where and when to find the freshest fruits and veggies, plus storage hints and simple recipes that bring out the full flavour of BCs offerings one fruit and vegetable at a time. With her vast collection of historical tidbits Reid shares the surprising facts about the sex life of corn, the checkered reputation of garlic, how beans saved mankind, and more. A committed locavore, Reid passes on stories of local farming, the traditions of preserving foods, and the benefits of eating locally grown fruits and vegetables. Freshly Picked: A Locavores Love Affair with BCs Bounty is an essential read for any local food lover. Season by season, Reid offers stories, memories, and tales of love and affection for the best of what BC has to offer.
£15.29
Boulder Books The Grounds CafÃ
Book Synopsis
£22.94
Marvellous Maps Great British Food & Drink Map
Book Synopsis
£17.39
Reprint Publishing Escoffier: A Guide To Modern Cookery: Edition I of II
£28.41
B Jain Publishers Pvt Ltd Honey: Superfoods
Book Synopsis
£6.81
HarperCollins India India Take Away: One Man's Attempt To Cook His
Book Synopsis
£10.19
Anmol Publications Pvt Ltd Textbook of Nutrition and Health
Book Synopsis
£6.34
SNAB Publishers Indian Cooking with Olive Oil
Book Synopsis
£20.24
Sports Publication Physical Fitness for Athletes
Book SynopsisBook Summary: "Physical Fitness for Athletes" by Dr. Sharad Chandra Mishra covers topics like conditioning, doping, and fitness evaluation for various types of athletes. The book also discusses common injuries, nutrition, and training programs for athletes of all ages and abilities.
£28.12
Sports Publication Concepts and Issues in Sports Nutrition
Book SynopsisSports nutrition is the study of how diet impacts athletic performance, focusing on fluids, food, vitamins, minerals, supplements, carbohydrates, proteins, and fats. It is crucial for strength and endurance sports like weightlifting, bodybuilding, cycling, running, swimming, and rowing.
£28.12
Sports Publication Physical Education: A Handbook for Teachers
Book SynopsisTeacher education involves preparing teachers with the necessary knowledge, skills, and attitudes to be effective in the classroom and community. Those involved are known as teacher educators or trainers.
£18.74
Bhumika Creations Food & Nutrition Simplified
Book Synopsis
£16.88
Montagud Editores Dessert Cuisine
Book SynopsisThis is an outstanding book dedicated to dessert cuisine. The book by Oriol Balaguer shows the young master with some of his most innovative ideas, a must for every top pastry kitchen. Dessert Cuisine is a revolutionary concept in the new world of gastronomy. This fascinating book is the proof of Oriol's boundless genius and indisputable talent. The book ís beautifully presented with a modern design and high quality photography. It is clearly presented with precise instructions for the dishes and techniques used.
£70.39
Montagud Editores La Cocina Al Vacio-Sous Vide Cuisine
Book SynopsisSous-vide cooking, basically the process of vacuum-sealing foods in plastic bags and cooking at low temperatures, is a technique that, until now, has been much more widely used in Europe than in the United States. Here, finally, is an English translation of an excellent book on the subject from two pioneers of the technique, Joan Roca and Salvador Brugues, who have taken the process beyond its original purpose of food preservation to produce wonderful new recipes for restaurant use.There are detailed chapters on the equipment, materials and techniques on the general principles of sous-vide cooking with very precise cooking times and temperatures indicated for different applications, as well as a section of delicious recipes employing this new technique. Dozens of color photos illustrate the very detailed explanations.Sous-Vide Cuisine combines the artistry of the chef with the science of sous-vide. Not a detail is left un-reseached from the history, sanitation, product selection, storage, multiple cooking applications, HACCP guidelines, and plenty of recipes. This book is the standard by which all others have followed.
£126.00
Montagud Editores Sweetology
Book SynopsisSweetology is the anthology of pastrymaking. From Josep Maria Rodríguez's La Pastisseria. The world champion in this gastronomic discipline has brought together his philosophy and his very personal creative style in his first book, published by Montagud Editores. The book, published as a Spanish-English bilingual edition, captures the guiding principles that define the brand created and developed by this Barcelona pastry chef in the two shops he runs in the Catalan capital. Pastries, either individual or in a glass, and adaptations of classic creations, cakes and shortbreads, comprise the corpus of this book, which transcends the idea of a simple collection of recipes. Because Sweetology features a discourse and reasoning that goes beyond the practical.he book is structured so as to allow readers to enter into the creative universe of Josep Maria Rodríguez, and to become initiated into pastrymaking through the development of the techniques, formulas and processes that are the base of the profession. The release of Sweetology is driven by the talent of a professional who has been chosen to lead the long-awaited revolution in Spanish pastrymaking with a view to its international projection, reinforced by the strength of a gastronomy that is represented by cutting-edge chefs. And as a tribute to and display of the potential pastrymaking has in sweet cuisine, Josep Rodríguez's first book interprets the culinary ideologies of Eneko Atxa (Azurmendi), David Muñoz (Diverxo), Paco Pérez (Miramar), Francis Paniego (El Portal del Echaurren), Ángel León (Aponiente), Josean Alija (Nerua), Albert Adriá (Tickets) and Jordi Roca (El Celler de Can Roca). It is a mutually praiseworthy series in which this pastry chef has designed a pastry composition inspired in each respective chef. A unique collection of 8 pastries with a flavour and presentation that are the result of 8 very personal ways of interpreting the ultra-contemporary through pastry.ASTRY - CLASSIC RENOVATEDBlack Forest Sacher Massini TatinCHOCOLATECompass Rose Safari Yum Yum I Love Xoco Yellow Rose WinterCREATIVESSpring Summer Fall Rothko Come-Coco Strawberries and creamINDIVIDUAL - CLASSIC RENEWEDTatin 100% Hazel Cherry Pure Chocolate Vanilla - CITRUS Lemon Mojito Orange Passionfruit-StrawberryINDIVIDUAL - CREATIVEHoney Pinon Breakfast FloralSWEETOLOGYEneko Atxa David Muñoz Paco Pérez Francis Paniego Ángel León Josean Alija Albert Adriá Jordi RocaCAKESChocolate Orange Banana Candy RaspberryRENEWED TRADITIONBroken heart Mona Easter King cake Coca San Juan Croissant capuccino Yule Log Nougat The PastisseriaCUPSMandarina express Bellini Candy Passion Red fruits Pina Colada SABLES Glazed Lemon Green Black Yellow (passion and mango) Red (red berries)DESSERT DISHTears White and black Elephant dairy Cloud
£87.84
Montagud Editores Anima, Les Cols
Book SynopsisFina Puigdevall, who has run Les Cols since 1990, has bared her soul in her first book. It takes an in-depth look at her philosophy and creations; two of the elements that make up this magical restaurant where it is possible to savour both peace and tranquillity. Its 384 pages cannot but glow with a personal and didactic beauty.In 1990, a young Fina Puigdevall opened the doors of Les Cols (Olot, Girona) in the farmhouse (masía) where she was born. For 27 years, together with her life (and professional) partner Manel Puigvert, she has forged this restaurant with two Michelin stars that is unique in the world and which reflects every facet of her soul. Now, this cook bares it completely in Anima, her first publication. The book, published by Montagud Editores, offers an intimate portrait of the restaurant. Each and every one of Anima's 384 pages glow with a spirit that is didactic, beautiful, reflective and contemplative in equal measure. And they do so via 32 of Fina Puigdevall's most emblematic recipes. All of them take the shape of an offering to the diner, while at the same time reflecting, with exquisite faithfulness, one of the cross-sectional axes of her cuisine: "the unchanging cycle of the seasons". Produce, beyond being an object of homage, is the recipient of devotion and a profound love for the earth; the discreet yet undeniable protagonist.In addition, ten experts on contemporary art, culture, philosophy and poetry, among other disciplines, have collaborated on this book. Their writings open a window onto aspects that are vital for understanding Puigdevall's cuisine. Among them, landscape is represented; the complete awareness of the surroundings and the peace and calm that can only be achieved when plenitude has been reached. These writings are all along the same lines as Fina's dishes, where the superfluous is done away with so that elegance and what is of essence are highlighted. Anima's circle closes with 84 famous and undisputed philosophical quotations by inspirational, wise figures from the world over and from throughout the ages - from Fray Luis de León to Oscar Wilde, via Rabindranath Tagore - and with photos by Mikel Ponce that encompass the same values that guide the evolution of Les Cols.
£65.99
Montagud Editores Noor
Book SynopsisAn excellent way to celebrate a well-deserved second Michelin star, and a resounding endorsement from both the critics and the public, is to put the reasons for this success in black on white. This is what the brilliant chef Paco Morales has done. His first book, in which he uncovers the secrets of NOOR - a gastrocultural project that, far beyond its status as a restaurant, delves into the culinary traditions of al-Andalus - has been published by Montagud Editores. Over 320 pages, the book not only brings together 65 recipes that recreate Hispano-Muslim cuisine from a rabidly contemporary perspective... It also presents a detailed historical contextualisation of what and how people ate at the time, as well as dozens of indispensable techniques photographed step by step.On 17 March 2016, Paco Morales 'lifted the shutter' on NOOR Restaurant with several objectives in mind. One of them was to build a gastrocultural project that, service by service, would reinterpret and pay homage to a crucial period in the history of Spain: the Andalusian era. Another was to turn his native Cordoba into a must-visit place for seasoned gastronomes, inquisitive gourmets and lovers of good food. All with the utmost excellence as the omnipresent watchword.In less than four years, it has more than achieved it. This is practically unanimously endorsed by both his customers and the gastronomic critics. "He has been able to create a cuisine, something that is within the reach of very few. A personal, personal line, different from anything known, in which he combines avant-garde and tradition in equal parts", says Carlos Maribona, gastronomic journalist of the ABC newspaper. His are "contemporary recipes in which he demonstrates his talent for combining flavour, creativity and aesthetics. In his work, which is very personal, he is both rigorous and transgressive at the same time", says José Carlos Capel, food critic for El País. The inspectors of the Michelin Guide have joined in: in little more than three years, they have awarded the establishment two stars, recognising its "journey to the historic al-Andalus from 21st century gastronomic concepts".The chef, rigorous and perfectionist like few others, celebrates this success as it deserves: by setting down his reasons in black on white under the editorial direction of Jãvi Antoja de la Rosa. And he does so in a large-format work of 320 pages. It presents 314 preparations, 75 of them photographed step by step, in which recipes are rescued and reinterpreted, attention is drawn to ingredients that are distant only in appearance and craftsmanship is restored to that predominant position in haute cuisine that it should never have lost. All this, with 140 images signed by Mikel Ponce and the historical advice of Rosa Tovar and Lúa Monasterio.The 65 recipes that bring together these processes are accompanied by an exhaustive analysis by Paco Morales himself. In it, he shows that they are the result of a conscientious work of recovery, on the one hand, and updating in a contemporary key, on the other, of what and how people ate in al-Andalus in the 10th century, with the splendorous Caliphate of Cordoba; 11th century, with its fragmentation into the Kingdoms of Taifas; and 12th and 13th centuries, with the hegemony of the Almoravid and Almohad empires. In this way, and in addition to a didactic glossary, the work includes a detailed historical and culinary contextualisation of what arrived in the pantries, what was forged in the kitchens and what was served on the tables of the great houses of the time. It is completed with the cultural and spiritual notions that are indispensable for the reader to be able to delve deeper into everything that was going on around Hispano-Muslim gastronomy.However, Jãvi Antoja de la Rosa, director of the work and of the century-old gastronomic publishing house, is not wrong when he says that "this book is a publishing boast that aims to be on a par with the Cordovan chef". Nor when he poses a question that has little rhetoric in it: "Montagud Editores and NOOR, hand in hand. What could go wrong?
£96.89
Montagud Editores Culler de Pau
Book SynopsisSpace is essential in our culinary discourse: in Culler we are interpreters of our territory; and we try that diners feel the ground by using products that come from it, cooking our environment. Our gastronomic trail begins in a privileged place, and we conceive each part of the building, the kitchen, and the whole restaurant, as a continuation of space and landscape. The estuary of Arousa presides over the living room in a minimalist building, where the tables in the room, but also the kitchen and other multi-purpose spaces, look out to the estuary from the large windows, with Ribeira on the other side, and the islands of Noro and Vionta as spatial references, all of them entertaining diners stay. Natural light, wood and glass predominate in the Culler building, pretending to be a reflection of the environment as are our menus and dishes. We are an extension of sea and earth, and we bring all that to our dishes, where taste is essential; but since all senses are interconnected, they all matter when it comes to eating, tasting and having a good time at the table.
£100.69
Montagud Editores Marcos Granda, Skina, Clos, Ayalga, Nintai
Book SynopsisMarcos Granda is, without a doubt, one of the great references in the world of the dining room - and also in management - on the national gastronomic scene. With a total of 5 Michelin stars in his projects in Marbella, Madrid and Asturias, this book addresses the keys to excellence: are there master keys, what sacrifices and sacrifices has Marcos made to achieve glory in the Michelin guide's Olympus? All this will be accompanied by the most emblematic dishes - approximately 70 creations - from Skina and Nintai in Marbella, Clos in Madrid and Ayalga in Asturias.A unique work that approaches excellence from the world of the dining room.
£105.14
Montagud Editores CCR Cuisine. Conscience. Reflection: El Celler de
Book SynopsisA lot has happened at El Celler de Can Roca in the last decade: it has twice been voted Best Restaurant in the World, with special awards for hospitality and sweet cuisine; the Roca brothers have been appointed Goodwill Ambassadors for the United Nations; they have travelled around the world showing their project and cooperating with local communities; and they have participated in a Summit on Climate Change... CCR -- the masterpiece of El Celler de Can Roca -- undertakes the restaurant's work as a whole and with a multidisciplinary soul on three axes: Cuisine, Conscience and Reflection.There are 150 CREATIONS that combine the ingredients, techniques and preparations that have made the restaurant's cuisine one of the best in the world. Annotated, developed step by step in great detail and photographed one by one -with some sequences on key assembly and service processes in the dining room -- for a total of 454 PHOTOGRAPHS.The recipes are published in the same order as an excellent tasting menu: Snacks, Starters, Fish, Meat and Desserts. The recipes are listed in an extensive ALPHABETICAL INDEX at the beginning of the book. Joan, Josep and Jordi Roca work to "give back to society what society gives us". The pages of the book also present projects of all kinds set up by the brothers. Among them, the book includes a fold-out catalogue of wild plants from the surroundings of El Celler de Can Roca.CCR also publishes in its 560 PAGES a section in which the Roca brothers reflect, based on texts by the writer Josep María Fona-lleras, on concepts that inspire their actions and creations: Academicism, Chromaticism, Innovation, Freedom, Memory, Landscape, Perfume, Product, Sense of Humour, Tradition and Wine. Concepts that inspire a restaurant that, as Joan Roca says, is "a long-term project. A life, a path".
£130.14
Montagud Editores The Silent Insurrection of the Chef
Book Synopsis
£91.99
Montagud Editores Cooking Happiness
Book Synopsis
£121.49
HarperCollins India Vickey Goes Veg
Book Synopsis
£23.99
HarperCollins India Sood Family Cook Book
Book Synopsis
£17.10
Five Morsels Press Five Morsels of Love
£45.00
Juggernaut Publication What's in your Dabba?: Celebrities, Chefs and
Book SynopsisA celeb-studded cookbook What''s Katrina Kaif''s healthy indulgence? Ever wondered what Shikhar Dhawan eats before a match? Want to try Akshay Kumar''s post-gym go-to snack, Yasmin Karachiwala''s everyday stir-fry and Dimple Kapadia''s favourite ghar ka khana? Find them in What''s in Your Dabba a collection of delicious, easy recipes for everyday eating from celebrities, chefs, food writers, nutritionists and Tweak readers.
£15.29
Bloomsbury India Curry
Book Synopsis
£22.79
Onomatopee Home Works: A Cooking Book: Recipes for
Book Synopsis
£19.00
Marshall Cavendish International (Asia) Pte Ltd Allanbakes Really Good Cakes: With Tips and
Book SynopsisBursting with fresh ideas for no-frills, honestly good cakes ranging from sponge and chiffon cakes to cupcakes, muffins loaf cakes, fruitcakes, chocolate cakes, brownies and cheesecakes, this exciting collection of recipes will provide you with the perfect treat whatever the occasion. A popular culinary coach who has been conducting workshops for many years, Allan provides the necessary detail and steps to guide you through each recipe, ensuring that you will have as much fun cutting into your cake as you will have baking it.
£24.87
Layuhl Jang Everyday Mandu Cookbook
Book Synopsis
£21.85
Independently Published Sakai's Flavors: 95 Culinary Inspirations
Book Synopsis
£11.33
Insight Editions Diablo: The Official Cookbook: Recipes and Tales
Book Synopsis
£26.24
HarperCollins Publishers Inc A Cooks Tour
Book SynopsisFrom the star of No Reservations, Anthony Bourdain''s New York Times-bestselling chronicle of travelling the world in search the globe''s greatest cuilnary adventuresBourdain shows himself to be one of the country''s best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy. -Sam Sifton, New York Times Book ReviewThe only thing gonzo gastronome and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, What would be the perfect meal?, Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of perfection inside out. From California to Cambodia, A Cooks'' Tour chronicles the unpredictable adventures of America''s boldest and bravest chef.Fans of Bourdain will find much to love in revisting this classic culinary and trave
£15.29
HarperCollins Publishers Inc The Pioneer Woman CooksThe New Frontier
Book Synopsis
£23.75
HarperCollins Publishers Inc Hawker Fare
Book Synopsis
£31.99
HarperCollins Publishers Inc The Body in the Wake A Faith Fairchild Mystery 25
Book SynopsisAmateur detective and caterer Faith Fairchild is at her Penobscot Bay, Maine cottage preparing for a summer wedding, when she stumbles across .Trade Review“If you think of cozy mysteries as palate cleaners, The Body in the Wake is for you.” — New York Times Book Review “Pure pleasure to read from the opening paragraph to the all-too-soon ending....An intelligent, well-plotted, satisfying mystery with some twists at the end that I loved. Highly recommended.” — Suspense Magazine “It’s a treat to wish Faith Fairchild a Happy Anniversary. May she be around for many more! The world—the real one, as well as the world of books—needs more people who are smart and compassionate and can cook.” — Lois Lowry “The twenty-five mysteries that Katherine Hall Page has cooked up for her sleuth, Faith Fairchild, make for delectable reading. What a body of work! Dig in.” — Gregory Maguire, author of Wicked “Book by book for more than 20 years, Katherine Hall Page has earned a place among the best American mystery writers.” — Joe Meyers, Hearst Connecticut Media Group “Cheers and good wishes for a landmark 25th anniversary for Katherine and Faith. Here’s to another great 25, for a very special lady and her creator!” — Charles and Caroline Todd “This long-running traditional mystery series is still as fresh as a cool pitcher of Faith’s strawberry shrub.” — Publishers Weekly “Traditional yet timely, this mystery also confronts the opioid crisis head-on in a dramatic, disturbing way.” — Library Journal (starred review) “Happy Happy HAPPY 25th Anniversary to Katherine Hall Page and one of my favorite amateur sleuths, Faith Fairchild! For those of us who are longtime fans, it’s a great time to rejoice and read. For those new to the series, you’re in for a treat -- in more ways than one.” — Harlan Coben “Fans of the long-running series will enjoy this twenty-fifth installment, which is filled, as usual, with tasty recipes.” — Booklist
£9.37
HarperCollins Publishers Inc The Pioneer Woman CooksSuper Easy
Book Synopsis
£23.75
![Flavor+Us: Cooking for Everyone [A Cookbook]](http://bookcurl.com/cdn/shop/files/9781984860569.jpg?v=1720063637&width=645)
