Cookery Books

Book SynopsisA comprehensive, step-by-step guide to creating delicious chocolates and fillings from scratch by a master chocolatierWritten by one of the UK’s most celebrated master chocolatiers, and a presenter on the BBC2 TV series The Sweet Makers, this guide showcases how to make delicious chocolates from scratch in your own kitchen. This delightfully decadent book is a love letter to chocolate, from the very fundamentals of what is chocolate and how to taste and buy, to achieving a world-class shine and blending flavor like a pro. It explains clearly and with creativity, so that by the end of the book, anyone from beginner to confident cook will be able to make the very best chocolate recipes. Ever since Paul introduced sea salted caramel to the world of chocolate, he has been at the forefront of artisan chocolate making. With three chocolateries in London, Paul has a reputation as a flavor alchemist who often incorporates unusua

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Book SynopsisThe definitive biography of America's best-known and least understood food personality, and the modern culinary landscape he shaped.Trade Review"Birdsall’s sentences have rhythm, too, and compress time and place so that a meal becomes a history." -- Ligaya Mishan - The New York Times Book Review"Birdsall is not a polite biographer, and I say this with admiration... [he] applies his deep research to give us critical readings of Beard’s culinary style, documenting its zigzagging development through travel and apprenticeship, looking into dishes that shaped him and crucial meals he cooked, finding intellectual and sensual meaning in the relics of Beard’s delights." -- Tejal Rao - The New York Times Magazine"Birdsall has a good story to tell, and tells it well…" -- Adam Gopnik - The New Yorker"This is the first biography of Beard in 25 years and looks at not only his professional achievements but also his personal life as a gay man in 20th century America." -- The food books of 2020 to buy - The Independent"Packed with sensory detail, The Man Who Ate Too Much is a magnificent tribute to a titan of American life, who taught us, through the coded – or universal – language of food, our inalienable right to the pursuit of pleasure." -- Stephanie Sy-Quia - Times Literary Supplement

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Book SynopsisExplore the sun-drenched flavors of the Mediterranean with this comprehensive culinary guide.The Encyclopedia of Mediterranean is your passport to a world of vibrant, healthful, and diverse cuisine. Overflowing with over 350 mouth-watering recipes, this cookbook takes you on a journey through the olive groves of Greece, the vineyards of Italy, the spice markets of Morocco, and beyond. Whether you''re a seasoned home cook or just starting your culinary adventure, this book equips you with everything you need to prepare authentic Mediterranean dishes right in your own kitchen. From crowd-pleasing tapas and meze to hearty mains and delectable desserts, these dishes showcase the Mediterranean''s signature ingredients like fresh produce, nourishing grains, aromatic herbs and spices, and of course, plenty of olive oil.Inside you''ll find: 350 recipes for soups, salads, entrees, desserts, and more Stunning full-color photography

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Book SynopsisCraft exquisite pizzas with this elegantly bound cloth-covered book featuring the best recipes from around the globe, expert techniques, and stunning photography.

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Book SynopsisOllie Dabbous is one of the UK''s most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour. Essential is his first cookbook for home cooks and it is made up of 100 everyday recipes that Ollie has made faultless. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Each chapter takes a different ingredient type from Grains through to Fruit and Berries and the recipes are simple, unfussy and incredibly elegant.Ollie may be Michelin-starred but in this book he doesn''t use complicated techniques or tools. He simply shares his intuitive approach to balancing, layering and tweaking ingredients to create perfect results time and again.Trade ReviewPretty versions of simple dishes’ from a thoughtful chef * Spectator, Books of the Year *

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Book SynopsisWritten by the bestselling author of the 5:2 Diet Book, these are delicious and healthy vegetarian and vegan recipes, all under 500 calories, for those wanting to sustain or start the 5:2 diet.

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Book SynopsisEarthy recipes, gorgeous photos, and the story of one of San Francisco''s best and most interesting restaurants . . . truly a feast! Paula Wolfert, five-time James Beard Award winnerForeign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors today.Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark''s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blendTrade Review“The chef-owners of the San Francisco film-and-food concept Foreign Cinema bring the Mission District to your dining table, with simple flavors done right and an excellent brunch chapter that includes Baguette French Toast with Orange Maple Butter and Fruit Pop Tarts.” -- Fathom“Owners and chefs Gayle Pirie and John Clark have penned their own cookbook, sharing their medley of delicious, if unexpected, dishes with grateful San Franciscans and the rest of the world. The 125-recipe cookbook, which hits stores tomorrow, features brunch highlights, sensory-scintillating hors d’oeuvres, and unforgettable main courses, like the signature curry fried chicken drizzled with spiced honey.” -- Sunset.com"There are 125 recipes, each one an example of down-to-earth cooking that allows the ingredients to shine — and many of these dishes would be great for large, low-fuss dinner parties." -- The Sunday Times Ireland"This cookbook explains the concept behind Foreign Cinema, the quintessential San Francisco food-and-film restaurant, and offers a loving history of the Mission District neighborhood it calls home." -- NPR

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Book Synopsis''Gill is a brilliant chef/restaurateur and terrific raconteur too. This very readable book has recipes for everything from pickles to cured meats for the ambitious home cook.'' - Sunday TimesLarder is set to change the way the world looks at and enjoys British food. Robin''s recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes.Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide pTrade ReviewIf Jamie Oliver is your go-to cookbook author, Gill might be perfect for those days you fancy something a bit edgier. -- Corinna Hardgrave * The Sunday Times Ireland *Gill is a brilliant chef/restaurateur and terrific raconteur too. This very readable book has recipes for everything from pickles to cured meats for the ambitious home cook. * Sunday Times *Gill's approach maximises flavour while interfering with the ingredients as little as possible to let the quality speak for itself. If chefs aren't inspired by what can be found in the larder (which is very unlikely), they can take something from the presentation of these dishes - all ingredients shining proudly in their natural state. -- Katie Pathiaki * The Caterer *Larder offers recipes from every corner of the kitchen [and] is a detailed encyclopaedia for envious fellow chefs and avid home cooks alike. * Code Quarterly *Should I buy it? If you want to understand contemporary British restaurant cooking, this is an essential purchase. * Chef Magazine *This is an interesting and unusual book… Many of the recipes are super simple, fun to make and will transform your food as well as get you addicted to stacking your larder shelves. * Irish Examiner *Chef Robin Gill is one to watch. * County Homes and Interiors *Table of ContentsIntroduction The Larder Cocktails Snack Garden Sea Land Sweet Index

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Book SynopsisFresh, colourful and incredibly delicious, Italian food is arguably one of the most popular cuisines around the globe: who can resist a mouth-watering bowl of simple spaghetti, or an oozing, stone-baked pizza fresh from an authentic pizzeria? Join Christine Smallwood as she explores the vegetarian cuisine of Italy, revealing the tools and techniques of Italian nonnas everywhere and the key ingredients to bring authentic Italian food to your own kitchen. With classic recipes, and little twists on traditional dishes, sink your teeth into the 70 recipes within these pages and explore the vast regional variations from north to south, and the incredible diversity to be found within the rich history of the Italian cuisine. From bite-sized courgette polpettine and bean crostini, to the rich and delicious pasta with pesto trapanese or pizzoccheri and who could forget aubergine parmigiana or mouth-watering Panzanella all recipes have been beautifully photographed and brought to life, rTrade ReviewItaly: The World Vegetarian couldn't be a more perfect companion for your winter cooking. -- Aldo Zilli * Daily Express *Table of ContentsIntroduction Small plates Large plates Accompaniments Index

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Book SynopsisPerfect your baking skills so you''re ready for a Bake Off final!Bake it Better: Bread includes everything you need to know about baking delicious bread. Whether you are new to baking and looking for simple, easy recipes or a more confident baker looking to develop your skills and repertoire, with The Great British Bake Off you can be sure you''re getting scrumptious, tried-and-tested recipes.The recipes themselves include traditional classics and modern bakes, and progress from simple through to more challenging showstoppers - Bake it Better will take you a journey from first timer to star baker. With expert advice about ingredients, equipment and techniques, and easy-to-follow step-by-step photographs.The Great British Bake Off: Bake It Better are the ''go to'' cookery books which gives you all the recipes and baking know-how in one easy-to-navigate series.

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Book SynopsisThe second book by the record-breaking bestselling author of Deliciously Ella!The Deliciously Ella way of eating isn''t about following a diet, it''s about enjoying delicious, natural food to help you look and feel your best. Luckily, Ella understands that nourishing your body with wholesome ingredients needs to fit in with your existing lifestyle and not feel like something difficult, which is why she has written this book - to help you make the right choice every time and start to glow from the inside out. With Deliciously Ella Every Day, her easy-to-make food will become a natural part of your life.Ella''s much-awaited second book is packed with 100 more of her trademark simple yet tempting plant-based, dairy-free and gluten-free recipes. Be inspired by her quick weekday dinners, slow-cook comfort food designed to be shared, amazing colourful salads and incredible food to take with you when you''re on the go. Add to these a selection of easy yTrade ReviewElla Woodward is deliciously magnificent! Her recipes are out of this world, and her wellness philosophy is life-changing. I adore this scrumptious cookbook and am so grateful for Ella's inspiring work. * Kris Carr, New York Times bestselling author, Crazy Sexy Diet *The food writer everyone's talking about. * Daily Telegraph *We've all gone crazy for Deliciously Ella ... She has become the biggest thing in healthy eating. * The Times *If you ever need living, breathing proof of the power of food to transform lives, Ella Woodward is your girl ... In a fad diet-obsessed age, it's Woodward's balanced, holistic approach to food that's so refreshing. * Radio Times *A food blogging sensation and an inspiration. * BBC Radio 2 - Steve Wright *Her blog has become cult reading for anyone looking for simple and delicious food that's healthy and not preachy. * Grazia Daily *Ella is an example of a blogger who is going stellar. * The Times *The Queen of clean eating. * Red magazine *The 23-year-old who is converting the world to healthy eating ... The reality of her story and reasons for writing the blog resonate with her audience. Ella is no Gwyneth Paltrow, proclaiming that we must drink dandelion juice because it is today's detox fashion. She is just a normal girl who stumbled on a way to help herself recover from serious illness and wants to share her secrets. * Daily Telegraph *Deliciously Ella's uncomplicated approach to healthy cooking has made her an online superstar ... If there's one person who stands out from the ranks of the healthy-eating gurus, it's Ella Woodward. * Red magazine *The girl who ate herself well ... One of the major figure of the healthy-eating movement, Ella is an inspiration not just to those who have been ill, but also to those who simply want to eat to feel healthier and more energised. * Grazia *Healthy eating doesn't have to leave you feeling deprived ... Her recipes are not only good for you, they're easy and incredibly tasty too. * Image *

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Book SynopsisNo noodles no life! A 75 recipe celebration 75 fun, easy, comforting recipes that go way beyond spaghetti and ramen. Inspired by the noodle-crazed cuisines of Asia, Italy, and the American melting pot, these recipes dish up high-impact, slurpable flavor and minimal fuss. Dig into comfort noodles like Really Savory Sunday Sauce with Tagliatelle and French Onion Mac and Cheese. Quick weeknight noodles: Flash-Fried Rib Eye with Black Bean Sauce and Crispy Chow Mein and Let’s Stay in Tonight Spicy Sesame Chili Oil Noodles. Plus how to upgrade instant ramen, recipes for making delicious pasta from scratch, plus the one and only lasagna bracket competition.Trade Review“A lot of expletives went through my head when looking through this book because I wanted all of these noodles so badly!! Honestly I could cry over how good all of these recipes look. As if we needed any more reason to love noodles, Steph and Mike have given the people what they want and then some. That Noodle Life is filled with tips, inspired recipes, and the most delicious nood pics I've ever seen.” —Molly Yeh, Food Network host and cookbook author "Endlessly enthusiastic but also friendly and fun-that's what's awesome about Steph and Mike's food philosophy, and this book is yet another exciting triumph." —Mandy Lee, creator of Lady and Pups and author of The Art of Escapism Cooking "Noodles are heavenly. They're happiness in food form. And Steph and Mike have created the ultimate guide to noodle nirvana. This incredible book is an inspiration and will help empower home cooks on their journey toward embodying That Noodle Life." —Dennis Prescott"What was one of their most popular hashtags (#thatnoodlelife) has transformed into 75 recipes. The [Les] managed to translate their friendly and enthusiastic voice into print... Helpful sections on various types of noodles and the pantry ingredients the Les rely on bookend the recipes, which read as breezily as their social media captions. They also don’t discriminate between noodles: a classic cacio e pepe recipe sits alongside recipes for soups like pho and laksa" - Eater.com "puckishly inventive... [That Noodle Life will] set readers salivating and rushing to the kitchen to start pasta water boiling." - Booklist “A lot of expletives went through my head when looking through this book because I wanted all of these noodles so badly!! Honestly I could cry over how good all of these recipes look. As if we needed any more reason to love noodles, Steph and Mike have given the people what they want and then some. That Noodle Life is filled with tips, inspired recipes, and the most delicious nood pics I've ever seen.” —Molly Yeh, Food Network host and cookbook author "Endlessly enthusiastic but also friendly and fun-that's what's awesome about Steph and Mike's food philosophy, and this book is yet another exciting triumph." —Mandy Lee, creator of Lady and Pups and author of The Art of Escapism Cooking "Noodles are heavenly. They're happiness in food form. And Steph and Mike have created the ultimate guide to noodle nirvana. This incredible book is an inspiration and will help empower home cooks on their journey toward embodying That Noodle Life." —Dennis Prescott"To call the Les’ new book a love letter to noodles is to sell short its passion and quirky charm... The book honors the traditions of Asian noodles and Italian pasta while showing how they can come together and play. The couple dive into the Southeastern Asian soup laksa, offer instructions for making spaghetti alla chitarra from scratch the traditional way, and feature plenty of recipes that come together in mere minutes."—The Washington Post "What was one of their most popular hashtags (#thatnoodlelife) has transformed into 75 recipes. The [Les] managed to translate their friendly and enthusiastic voice into print... Helpful sections on various types of noodles and the pantry ingredients the Les rely on bookend the recipes, which read as breezily as their social media captions. They also don’t discriminate between noodles: a classic cacio e pepe recipe sits alongside recipes for soups like pho and laksa"—Eater.com "puckishly inventive... [That Noodle Life will] set readers salivating and rushing to the kitchen to start pasta water boiling." —Booklist “A lot of expletives went through my head when looking through this book because I wanted all of these noodles so badly!! Honestly I could cry over how good all of these recipes look. As if we needed any more reason to love noodles, Steph and Mike have given the people what they want and then some. That Noodle Life is filled with tips, inspired recipes, and the most delicious nood pics I've ever seen.” —Molly Yeh, Food Network host and cookbook author "Endlessly enthusiastic but also friendly and fun-that's what's awesome about Steph and Mike's food philosophy, and this book is yet another exciting triumph." —Mandy Lee, creator of Lady and Pups and author of The Art of Escapism Cooking "Noodles are heavenly. They're happiness in food form. And Steph and Mike have created the ultimate guide to noodle nirvana. This incredible book is an inspiration and will help empower home cooks on their journey toward embodying That Noodle Life." —Dennis Prescott"To call the Les’ new book a love letter to noodles is to sell short its passion and quirky charm... The book honors the traditions of Asian noodles and Italian pasta while showing how they can come together and play. The couple dive into the Southeastern Asian soup laksa, offer instructions for making spaghetti alla chitarra from scratch the traditional way, and feature plenty of recipes that come together in mere minutes."—The Washington Post "What was one of their most popular hashtags (#thatnoodlelife) has transformed into 75 recipes. The [Les] managed to translate their friendly and enthusiastic voice into print... Helpful sections on various types of noodles and the pantry ingredients the Les rely on bookend the recipes, which read as breezily as their social media captions. They also don’t discriminate between noodles: a classic cacio e pepe recipe sits alongside recipes for soups like pho and laksa"—Eater.com "Puckishly inventive... [That Noodle Life will] set readers salivating and rushing to the kitchen to start pasta water boiling." —Booklist "the chapters explode in flavors, comfort, and I-am-making-this-right-now glee... this high impact collection offers plenty of inspiration, instruction, and fun." – Library Journal“A lot of expletives went through my head when looking through this book because I wanted all of these noodles so badly!! Honestly I could cry over how good all of these recipes look. As if we needed any more reason to love noodles, Steph and Mike have given the people what they want and then some. That Noodle Life is filled with tips, inspired recipes, and the most delicious nood pics I've ever seen.” —Molly Yeh, Food Network host and cookbook author "Endlessly enthusiastic but also friendly and fun-that's what's awesome about Steph and Mike's food philosophy, and this book is yet another exciting triumph." —Mandy Lee, creator of Lady and Pups and author of The Art of Escapism Cooking "Noodles are heavenly. They're happiness in food form. And Steph and Mike have created the ultimate guide to noodle nirvana. This incredible book is an inspiration and will help empower home cooks on their journey toward embodying That Noodle Life." —Dennis Prescott

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Book SynopsisHave I told you I'm vegan yet?Who is this book for? It’s for vegans, people who want to know about vegans, vegetarians who dabble in the dark arts of soya milk, meat-reducers and full carnivores looking to take the piss out of vegans. What's in this book?Answers to questions like: 'What is a vegan, wait, I don't eat gluten, am I a vegan?!'; pie charts to show how much conversation time with non-vegans will focus on how you're getting your protein; useful recipes and advice (such as how to work on your smugface); inspirational(ish) quotes and much more.What isn’t in this book? Arguments for or against veganism; it’s obvious that you should be vegan and here is how to do it. How to Vegan is the hilarious new book from the infographic genius Stephen Wildish, author of How to Swear and How to Adult.

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Book SynopsisCook like an Athenian and eat like a GreekSince its humble market stall beginnings in 2014, The Athenian has established itself as the best place for Gyros this side of the Mediterranean. Now the beloved restaurant chain is sharing the secrets of some of its most popular Greek recipes.Travel from Athens to the beautiful Greek islands from the comfort of your kitchen with The Athenian Cookbook. Packed with 62 recipes, these simple yet bold dishes are perfect for all the family.Learn the secret behind the famous Greek Yoghurt Dip and Souvlaki Sauce and immerse yourself in Greek cuisine with Greek Roast Lamb, Meatball Soup and Shrimp Saganaki. Satiate your lunchtime hunger with Greek Frittata and Beef Burgers, and satisfy your sweet tooth with Apple Filo Pie and Chocolate Mousse. For a light meal, try out a Greek Club Sandwich or Lentil Soup, or for a quick bite, a Greek Village Salad or Greek Roasted Vegetables are perfect options. Plus, with Vegan Seitan Gyros and Vegan Moussaka, there's something for everybody.From delicious snacks to mouthwatering gyros, quick light bites to comforting family favourites, The Athenian Cookbook is authentic, accessible and packed with attitude.

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Book SynopsisThe Paleo craze has taken over the world. It asks curious dieters to look back to their ancestors' eating habits to discover a "new" way to eat that shuns grains, most dairy, and processed foods. But, while diet books with Paleo in the title sell well--are they correct? Were paleolithic and ancestral diets really grain-free, low-carb, and based on all lean meat?In NOURISHING DIETS bestselling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world--from Australian Aborigines to pre-industrialized Europeans. In looking to the past, Fallon Morell debunks common Paleo diet myths and points readers to what they should actually be eating--the key principles of traditional diets from across cultures: nutrient dense animal fats, carefully prepared grains and legumes, organ meats, carbohydrates like yams and cassava, bone broth, salt, and lacto-fermented foods rich in enzymes and beneficial bacteria. NOURISHING DIETS begins with a discussion of the basic principles found in ancestral diets and then takes the reader on a fascinating world tour to explore primitive food practices and beliefs. Each chapter will include recipes that make ancestral principles available to food lovers in modern kitchens.

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Book SynopsisWhen famine, drought, and malnutrition plagued their communities, these farmers tried something revolutionary—and managed to nourish their families and their land in the process.Farmers in some of the world’s oldest agricultural areas—Africa’s Great Rift Valley, India’s Indo-Gangetic Plain, the Highlands of Central America, and the Great Plains of the U.S.—were toiling year after year, only to find that modern industrial agriculture was turning on itself. The very practices that they were using to grow food yesterday were making it more difficult to grow food today. Pesticides used to protect their crops were killing off beneficial biodiversity. Monocropping was depleting the soil of necessary nutrients. And deforestation was making the land hotter and drier. Industrial agriculture’s effects on our climate and environment were multiplying and worsening, until the very families growing the world’s food were starving.<

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Book SynopsisExplore the wonderful world of vegetables with Vegetables: The Ultimate Cookbook.A celebration of vegetables by chef and farmer Laura Sorkin, you’ll learn about where specific vegetables originated, which countries produce the largest number of radishes, how to select the best avocado, ways to use jicama, and more. With this book on hand, it’s easy to delight all tastes by making vegetables the star of any dish.Inside, you’ll find: 300+ easy-to-follow recipes, including options for snacks, salads, soups, stews, side dishes, and entrees A heavily illustrated A-Z of over 50 vegetables comprised of the author’s expertise as both a chef and farmer Mouthwatering photography, archival imagery, and colorful original illustrations Recipes for essential ingredients, including stocks, pastas and noodles, dumpling wrappers, and condiments Thoughtful analysis of various farming methods From decadent soups to hearty internationally inspired entrees, Vegetables will satisfy all cravings.

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Book SynopsisWith over 75 nourishing recipes and herbal remedies, this cookbook and seasonal guide to wellness pays homage to the ancient wisdom of the elements.Turn your kitchen into a healing sanctuary! This cookbook will help you identify your unique constitution based on the five elements?earth, water, fire, wind, and ether. Use that insight to design an everyday wellness practice with nourishing meals, healing herbs, and self-care rituals. Tapping into these elements is at the heart of all traditional medicines?Ayurveda, Western Herbalism, and Chinese Medicine?and it is the key to discovering your most vibrant self. Discover the power of herbalism and the elements to feel balanced and well from season-to-season. With simple spices and healing herbs, you?ll feel confident creating remedies that support mental clarity, enhanced digestion, a relaxed nervous system, and promote an overall radiance.From cleansing tonics like Roasted Dandelion Chai or Hibiscus Punch with Schisandra Salt to rejuvenating classics like Kitchari with Golden Ghee or Tumeric Congee, you''ll find transformative recipes and uses for adaptogenic herbs to restore and find balance every day.

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Book SynopsisPour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party.

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Book SynopsisThis completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

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Book SynopsisWhere’s the beef? It’s on the dinner table tonight! This focused collection of recipes offers 50 tasty ways to serve up protein-rich beef meals without a lot of fuss. Flavorful beef suppers (Cheeseburger Soup, Shepard’s Pie Mac & Cheese) are featured along with new classics (Sheet Pan Steak Fajitas, 20-Minute Mongolian-style Beef ), salads (Southwest Steak Salad w/ Chipotle Ranch and Steakhouse Salad w/ Blue Cheese), quick hits (Empanada Hand Pies and Beef Satay with Peanut Sauce), and the tried-and-true burgers, steaks, and chili. Juicy photos provide the inspiration and confidence cooks of all levels need to deliver on the promise of a great meal every time.

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Book SynopsisA Pulitzer prize-finalist peels back the curtain on an unexplored part of Julia Child's life—the formidable team of six she collaborated with to shape her legendary career.Julia Child's monumental Mastering the Art of French Cooking and iconic television show The French Chef required a team of innovators to bring out her unique presence and personality. Warming Up Julia Child is behind-the-scenes look at this supporting team, revealing how the savvy of these helpers, collaborators, and supporters contributed to Julia's overwhelming success. Julia is the central subject, but Helen Horowitz has her share the stage with those who aided her work. She reveals that the most important element in Julia Child’s ultimate success was her unusual capacity for forming fruitful alliances, whether it was Paul Child, Simone Beck, Avis DeVoto, Judith Jones and William Koshland (at Knopf), and Ruth Lockwood (at WGBH). Without the contribution of these six collaborators Julia could never have accomplished what she did. Filled with vivid correspondance, fascinating characters, and the iconic joie de vivre that makes us come back to Julia again and again, Warming Up Julia Child is essential reading for anyone who adores Julia and her legacy.Trade Review"Horowitz’s (A Taste for Provence, 2016) liberal use of Julia’s notebooks and diaries adds telling detail to this biography. The chef's many fans will deeply appreciate Horowitz’s intimate insights into how Julia developed a network of talented, nurturing colleagues who helped transform her into a highly revered cultural icon." -- Booklist, starred review

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Book SynopsisPlanet-friendly recipes inspired by noted global activist Dr. Jane Goodall, DBE, provide readers with a user-friendly call-to-action to improve human and environmental health and improve wellbeing for other animals alike. “Every day, slowly but surely, we the people are helping to change the world.” For the health of humankind, the environment, and the animals that inhabit it, the Jane Goodall Institute presents this collection of recipes to illustrate the how and why of plant-based eating. Crafted especially for curious consumers looking to incorporate healthier dietary practices, those interested in environmental sustainability and animal welfare, and for fans of Jane Goodall’s work, this collection of 80 vegan, accessible recipes gives home cooks the tools they need to take charge of their diet and take advantage of their own ability to make a difference in their communities and beyond. Along with colorful food photography, quotes from Dr. Goodall interspersed throughout transform this plant-based staple into an inspiring guide to reclaiming our broken food system: for the environment, for the animals, and for ourselves. If you’re interested in plant-based diets and/or are passionate about taking action on behalf of the planet we share, this book has the information and inspiration you need to make meaningful mealtime choices. Dr. Jane Goodall, a longtime plant-based activist and a passionate advocate for animals, invites us along with her organization, the Jane Goodall Institute, to commit to a simple promise with the campaign #EatMeatLess. 

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Book SynopsisMaster over 110 inspirational recipes that will make your next soirée go with a bang! Elizabeth Van Lierdes' College Housewife blog boast over 6m followers. In the Everyday Entertaining you’ll understand why. Make this your go to guide for entertaining, finger foods, and everything you need to make your next gathering Instagram-worthy. "This book is pure delight, and Elizabeth's joyful energy is alive on every page. I'm going to be leaning hard into these vibrant, playful and delicious foods. Every recipes are an instant portal to relax mode--I want to be sitting by a pool eating Poke nachos, and Prosciutto and melon or huddled around Green Suiza Chicken Enchiladas with friends, now." -Sarah Copeland, Author of Every Day is Saturday, The Newlywed Cookbook and Instant Family Meals "Elizabeth’s approach to entertaining is enviably effortless (have you seen her backyard gatherings?!), and I can only dream of being half the hostess she is. Luckily for me, she’s sharing her best recipes and tips in Everyday Entertaining, so that I, too, can impress my guests with ease. Just wait 'til you see the cheeseboards!" -Grace Elkus, Food Director "Everyday Entertaining is full of delicious and inspiring recipes and accompanied by stunning imagery. The layouts and details are fantastic. Elizabeth has filled these pages with charm and creativity. Every hostess needs a copy of this book!" -Courtney Whitmore, author of The Southern Entertainer's Cookbook and Pizzazzerie.com Master over 110 inspirational recipes that will make your next ?soiree go with a bang! Elizabeth Van Lierdes and her College Housewife blog boast over 6m followers. In the Everyday Entertaining you’ll understand why. Make this your go to guide to entertaining, finger foods, table settings and everything you need to make your next gathering Instagram-worthy

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Book SynopsisLearn how to whip up tasty treats for slumber parties, fun summer days, celebrations, and more! Filled with recipes for delicious cookies, cupcakes, madeleines, and other treats, you’ll be on your way to becoming the best baker in town with this baking gift set that includes a special baking spatula and measuring spoons.A perfect cookbook gift set for the emerging chef—and American Girl fan—in your family. From tender Chocolate Madeleines, to gorgeous Pinwheel Icebox Cookies, to shareable PB&J Cupcakes, the more than 40 recipes inspire chefs to make yummy treats for friends and family. This set not only helps young chefs and bakers develop their culinary skills with simple instructions, full-color photography, and guides to mastering basic kitchen skills, but creates experiences to last a lifetime. OVER 40 RECIPES: Learn to make pies, cakes, cookies, cupcakes, brownies and more LEARN TIPS AND TRICKS: Master measuring, rolling, frosting and decorating TREATS FOR EVERY OCCASION: From after school treats to show-stopping special occasion desserts INSPIRING IMAGES: Full-color photos help ensure success GAIN KITCHEN CONFIDENCE: Learn essential baking skills with step-by-step instructions BOOK + BONUS: This beautiful gift set comes with a special baking spatula and measuring spoons to inspire young chefs to get into the kitchen • Includes 1 Rubber Spatula (white) and 1 Measuring Spoon Set (light pink with varied design on spoon handles)

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Book SynopsisAndrew Scrivani, food photographer for The New York Times, is one of the most respected names in the business. He is also a teacher of the craft, advising food porn obsessives, bloggers, photographers ready for the next step and anyone who loves to shoot and eat how to: see the light (craft and shape it the way you want); embrace the maths (calculate ISO, aperture, shutter speed and white balance); consider visual storytelling (single vs. multiple image narratives); master tricks for shooting in restaurants (window, bounce cards); be a control freak (shop, prep, cook, style and shoot) and turn passion into profit (work and get paid). Part straight-forward practical advice, part stories from the field with many of Scrivani’s signature pictures, this book really will make you hungry.

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Book SynopsisBubbly is a collection of more than 60 effortlessly stunning cocktail recipes in a beautiful gold book featuring the most festive bottle behind the bar—champagne!With bright, seasonal flavors, simple techniques, and no pretense, author and photographer Colleen Jeffers shares her most irresistible sparkling cocktails, alongside quick-trick tips on topics like buying the right bottle of bubbly, keeping carbonation crisp, scoring cheap vintage glassware, and making simple syrup without a stove.Inside this beautiful book, you will find recipes including: French 75—tart, light, crisp, refreshing, and arguably the best known of all vintage champagne cocktails Aperol Spritz—ideal for aperitivo hour Paloma Punch—perfect for serving a crowd Bubbly Mary—a modern brunch classic Margarita Fizz—a deceptively simple and refreshing Holiday Mail—a cheery seasonal favorite Bubbly will quickly become your go-to resource for recipes that rely on fresh, easy-to-find ingredients for head turning flavor without an expert’s collection of bottles and tools. With an entire chapter devoted to brunch cocktails and another to party-ready punches, it’s a weapon every home cook needs in their entertaining arsenal. Inventive enough to appease the experienced cocktail creator but approachable enough for complete beginners, this book proves that a splash of champagne can make any moment a cause for celebration.Trade ReviewBubbly is a solid read that I think will not only increase interest in craft sparkling cocktails but also introduce people to some more complex cocktails that break the stereotypes of the category. The book is geared towards cocktail enthusiasts rather than bartenders. The recipes outlined are simple enough that even someone who simply enjoys hosting would be able to make any of them without being intimidated. It’s a solid addition to your cocktail book collection or a great choice for a gift. * The Humble Garnish *“If you are looking for the perfect gift for the budding mixologist in your life, look no further than this beautiful book celebrating all things Bubbly! It has a cocktail for everyone and the recipes are both approachable and inventive!” -- Molly Adams * The Feedfeed *

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Book SynopsisFew things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Greek, Roman, Persian, Ottoman, Mayan, Chinese and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, chefs and adventurous cooks are increasingly using flowers in innovative ways.Edible Flowers is the fascinating history of how flowers have been used in cooking from ancient customs to modern kitchens. It also serves up novel ways to prepare and eat soups, salads, desserts and drinks. Discover something new about the flowers all around you with this surprising history.Constance Kirker is a retired Penn State University professor of art history. Mary Newman has taught at Ohio University and the University of Malta.

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Book SynopsisThis is a concise version of the award-winning and highly acclaimed second edition published in 2013. It is luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches and displays the diversity of the region’s traditional culinary practices, delicious and enduring. This edition book contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained. Unlike the majority of cookbooks, the book uniquely traces the genesis and development of the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians, through medieval times and leading to the present, aided throughout by the author’s intimate native knowledge of cookery. Of particular interest are the book’s numerous food-related folkloric stories, reminiscences, anecdotes, songs, poems, excerpts from narratives written by foreign visitors to the region, and cultural explications of customs, all interwoven with the recipes. The book is supplemented with detailed menus and an extended glossary to familiarize the reader with the indigenous ingredients used in creating authentic Iraqi meals. The book is a valuable addition to the shelves of specialized and general libraries and a must-have for food lovers everywhere.Table of ContentsIntroduction: Iraqi Food in Perspective Chapter One: Breads Chapter Two: Dairy Products Chapter Three: Vegetarian Appetizers and Salads Chapter Four: Soups Chapter Five: Snacks, Sandwiches, and Side Dishes (with Meat) Chapter Six: Snacks, Sandwiches, and Side Dishes (Vegetarian) Chapter Seven: Stews Chapter Eight: Rice Chapter Nine: Other Grains and Beans Chapter Ten: Lamb and Beef Chapter Eleven: Stuffed Foods Chapter Twelve: Poultry Chapter Thirteen: Fish Chapter Fourteen: Savory Pastries Chapter Fifteen: Desserts: Puddings and Ice Creams Chapter Sixteen: Desserts with Syrup Chapter Seventeen: Cakes and confections Chapter Eighteen: Cookies/Biscuits and Sweet Pastries Chapter Nineteen: Jams and Pickles Chapter Twenty: Beverages Menus and Manners Glossary

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Book SynopsisThe introduction of solids can be a stressful time and parents put a lot of pressure on themselves to 'get it right'. I want to reassure parents that it is easier than they think.Beautifully photographed, this full-colour weaning book has over one hundred super easy and tasty baby and family recipes. It will encourage you to throw away the rule book and wean intuitively, learning to follow your baby's cues and not the clock! Bringing together the author's three R's of weaning - Respectful, Responsive, Realistic - you'll discover that weaning really doesn't have to be a struggle and can be used as a fun learning experience for baby - and you!

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Book SynopsisPerfect for the comfort-food season, this small book features over 65 BIG recipes oozing with melted cheese, guaranteed to satisfy even the strongest of cravings!Whether you are hangry, hungover or just longing to indulge in a little greediness, Melted Cheese is the book to turn to! From alpine-inspired raclette and tartiflette to grilled cheese toasties, deep-fried croquettes, unctuous pasta bakes, creamy potato gratins and more, you could never have imagined there were so many inspired ways to serve your cheese melted. With recipes for everything from solo nacho bowls to fondue parties, there is no shame in enjoying melted cheese on your own, but equally it is good to share the love too!

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Book Synopsis75 mouthwatering wing recipes that make the most of the hottest snack in the world right now.It''s time to elevate your repertoire with this enticing collection of both classic recipes and new ideas to to get your tastebuds tingling. Sink your teeth into the most succulent chicken wings, prepared with an amazing range of marinades and glazes and accompanied by moreish dips and sauce. Begin with the reliable, nostalgic favorites, including Baked Bourbon, Smoky Chipotle and Buttermilk-crumbed Wings. Or fancy your wings super hot and spicy? Then look no further than Harissa Hot Wings and Habanero-Pineapple. If you like to keep on trend and sample bold new flavors, why not help yourself to another portion of Cola Wings, Sticky Lime & Maple Wings, or the unspeakably decadent Chocolate Wings. Fancy something lighter and a little less outrageous? Then tuck into the fragrant Baked Pistachio Wings or the deliciously subtle seasoning on the Lemon, Basil & Pepper W

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Book SynopsisA collection of more than 75 recipes celebrating of the most versatile and transformative fruits used in cooking, from STUNNINGLY SIMPLE SALADS to complex and RICHLY SPICED CURRIES and stews, as well as TEMPTINGLY TANGY DESSERTS and drinks.

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Whether they make it themselves or just enjoy it with breakfast, people can be passionate about their favourite jam, jelly or marmalade. Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to staple commodities, gifts for royalty, global brands, wartime comforts and valued delicacies. She traces connections between sweet preserves and the Temperance movement, the Crusades, the prevention of scurvy, medieval banquets, Georgian dinner parties, Scottish breakfasts, Joan of Arc and the adoption of tea-drinking in Europe. She explores the birth of unique local specialties and treasured regional customs, the rise and fall of international marmalade mavens, the mobilisation of volunteer preserve-makers on a grand scale and a jam-factory revolution.

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Book SynopsisAn estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends. On the menu are beetles, butterflies, grasshoppers and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption and preservation. We encounter in this book the culinary uses of creepy-crawlies across many cultures, and also learn of the potential of insects to alleviate global food shortage and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West.

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Book SynopsisA beautifully illustrated tour through the rich world of mangoes.

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Book SynopsisFrom shopping to chopping, this recipe book is packed full of ideas and tips to get kids cooking in the kitchen.This family cook book is a celebration of all things food - and the joy of eating. From global recipes, to tips on sourcing fresh ingredients, and how different foods can be prepared and enjoyed, this beautifully illustrated cook book is a visual feast and delight to the senses. Learn how to make dumplings, apple turnovers, spiced fish fingers and other delicious dishes from around the world, with fun and encouraging text by award-winning cook Lizzie Mabbott. Fun artwork by Charlotte Dumortier brings each recipe to life.How Many Ways Can You Cook An Egg? will excite and inspire young children to get involved in the whole cooking process, and bring families together at mealtimes.Trade ReviewPerfect for budding chefs to start their culinary journey. -- Nicki Cleveland * The School Librarian *Table of ContentsA Letter for Big People, Health and Safety, Tips and Techniques, Perfecting your Slicing, The World of Fruit, All About Apples, Apple and Sultana Pancakes with Cinnamon Butter, Apple, Onion and Sage Relish, Apple, Blackberry and Hazelnut Turnovers, Roots, Nightshades, Leafy Greens and Stems, Green Sauces of the World, Pesto, All About Fungi, All About Pulses and Corn, Sweetcorn Fritters, Mexican Street Corn, Cheesy Polenta and Fries, Cornbread, Challenge! Fermenting Vegetables, All About Fish,How Many Ways Can You Cook a Fish? Chinese Steamed Fish Pouches, Spiced Fish Fingers, Challenge! The Cornershop, The World of Meat, How Many Ways Can You Cook a Chicken? Brick Chicken, Pho Ga, Chicken Curry, Challenge! Meat on Sticks, Dairy and Eggs, All About Dairy and Eggs,How Many Ways Can You Cook an Egg? Menemen, Custard, Quiche, Challenge! Ultimate Cheesy Toastie, Pasta, Noodles and Dumplings, The World of Pasta and Noodles, All About Dumplings,One-Pot Pasta, Sesame Peanut Noodles, Beijing-Style Dumplings with Dipping Sauce, Challenge! Making Noodles, Grains and Breads, The World of Grains, All About Rice, Egg-Fried Rice, Tahdig, Baked Rice Pudding, About the Author and Illustrator

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Book SynopsisWhile Fanny Cradock cut a controversial figure – berating Margaret Thatcher for wearing ‘cheap shoes and clothes’, writing off Eamonn Andrews as a ‘blundering amateur’ and famously being forced to apologise for insulting a housewife cook on The Big Time – her cookery programmes were enormously popular.Dressed in evening gown, drop earrings and pearls, donning thick make-up, she boomed orders to her partner Johnnie, a gentle, monocled stooge who was portrayed as an amiable drunk. The programmes were watched by millions and were hugely influential: the Queen Mother told Fanny that she and Johnnie were ‘mainly responsible’ for the improvement in catering standards since the war; Keith Floyd declared that ‘she changed the whole nation’s cooking attitudes’; for Esther Rantzen ‘she created the cult of the TV chef’.Lavishly illustrated and illuminated by amusing facts and anecdotes, Fabulous Fanny Cradock paints a fun, entertaining portrait of this extraordinary woman.

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