Cookery Books

Book SynopsisWinner of the Fortnum & Mason 2021 Personality of the Year AwardButter is the essential book for anyone who loves to cook with this glorious, versatile ingredient.Through over 130 original recipes, James Martin presents some of his favourite new dishes and classics – everything from savoury delights like Butter-poached lobster, French onion soup, Chicken with ’nduja butter and Dover sole meunière, to sweet treats including Cinnamon bread with caramel butter dip, Shortbread and Baklava.Butter can bring so much to a plate of food and James showcases this comforting superstar of cooking to its very best.

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Book Synopsis''Fabulous'' DAILY MAILIn this brand-new collection of the finest classic recipes, Si King and Dave Myers, AKA the Hairy Bikers, celebrate the riches and delights of great home cooking. Always triple-tested, always full of flavour, Si and Dave''s recipes are everything we love about great food.From savoury classics such as the perfect prawn cocktail, homely homity pie, rich Lancashire hotpot and herb-stuffed shoulder of lamb, to sweet crowd-pleasing puds like jam roly poly and deep-filled lemon meringue pie, there are recipe favourites on every page.With chapters on soups and salads, family suppers, classic comfort food, Sunday dinners, BBQ and picnics, tea time and puddings - this collection caters for all. It also has a fantastic Christmas section on classic festive feasts with all-new Biker twists.So, be inspired to cook the very best of the Bikers in this new collection of their favourite recipes and ever-popular modern British

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Book SynopsisLearn to bake your own bread with the acclaimed school. Le Cordon Bleu is the highly renowned, world-famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts and gastronomy. The teaching teams are composed of specialist chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 80 illustrated recipes, explained step-by-step with 1,450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois and much, much more. Discover recipes for traditional, regional and international breads from across the world as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.

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Book SynopsisNot just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: spring, summer, autumn and winter. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with locally sourced produce. Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, Australia, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae’s mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. Chae is a radical, restorative journey into the heart of an ancient cuisine.

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Book Synopsis'From the Scottish islands with love, a treasure trove of recipes and folklore' - DIANA GABALDON,author of OutlanderFàilte, I'm Coinneach, the Hebridean Baker. Welcome to my Scottish kitchen.Mastering the art of Scottish baking is more than just perfecting shortbread, scones and clootie dumpling. It's about capturing the heart and soul of Scotland in every dish. This cookbook is a celebration of Scotland's timeless culinary traditions and an introduction to new recipes sure to become future family favourites.Hebridean Baker, The Scottish Cookbook invites you to explore a delightful array of heart-warming soups and pies, show-stopping desserts and mouth-watering cakes, along with irresistible biscuits perfect for dunking in a cup of tea. Join me on a Scottish island adventure as I share a collection of recipes, flavours, stories, people and memories wi

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Book SynopsisHALF A MILLION COPIES SOLD GLOBALLYTHE SUNDAY TIMES BESTSELLERA love letter to Bombay told through food and stories, including their legendary black daal Yotam OttolenghiAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You''ll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most tTrade ReviewA love letter to Bombay told through food and stories, including their legendary black daal -- Yotam OttolenghiThis book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase -- Nigel SlaterThere are few cookbooks that immerse you in their subject so thoroughly and so lovingly as Dishoom. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser -- Lulu GrimesLike its carefully observed, pitch perfect restaurants, Dishoom's cookbook is a feast for all the senses, and brings the restaurant's delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. It's a gorgeous thing -- Rosie BirkettShamil Thakrar’s intimate, rich and lyrical writing and stories, alongside striking photography, takes the reader on a ride from Koolar & Co café to Marine Drive * Daily Telegraph *A tantalising foodie tour through the highways and byways of India’s largest metropolis * Sunday Express *The results prove worth it every time, and the book is a pleasure to read * Daily Telegraph *Over 100 comfort food recipes - inspired by Parsi, Muslim, Hindu and Christian traditions - take you from dawn till dusk, starting with breakfast and ending with dinner and a nightcap. Given the time, I'd cook every single one of them * BBC Good Food Magazine *Dishoom: From Bombay with Love is a delightful read. Even if you're just after the secret of the bacon naan * Caterer *These brilliant, easy-to-follow recipes are a virtual tour of the city's best eating and drinking spots -- Delicious magazineThe only cookbook my 21 year old son has shown interest in - ever -- Tony Turnbull * The Times *Bravo for the perfect cookbook: great recipes that really work, witty and friendly words, but also beautiful design and evocative, story-telling photography * The Spectator *This cookbook would be top of my Christmas list * Daily Express *A book for the masses * Caterer *The cookbook we've been waiting for * Women's Health *A book for both the coffee table and the kitchen -- Meera Sodha * Guardian Review *As good as any travel book, if not better * Mail on Sunday *It truly is a feast, not only for the stomach, but also the eyes * Sunday Post *This splendid book is both a loving tribute to the city and a sumptuous guide to Dishoom specialties… An irresistible book for any lover of Indian food * Daily Mail *A tantalising foodie tour through the highways and byways of India’s largest metropolis * S magazine (Sunday Express) *The authors pay exuberant tribute to their bustling, overcrowded, magnificently architectured, poverty-stricken, food-loving native city * Oldie *For step-by-step recipes and fabulous traveller’s tales, you’ll have to buy this book * Oldie *

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Book SynopsisThis elegant and mouthwatering journey through Japanese film history offers a palate- pleasing array of recipes inspired by iconic movies.Tan-men soup from Midnight Diner; risotto from Princess Mononoke; ramen from Tampopothese and other dishes are the stars of this unique cookbook that pairs the best of Japanese cinema with the cuisine featured in it. Organized by type of dishdumplings; noodles, soups, and stews; seafood; eggs and meat; vegetables and rice; desserts and teait offers concise and beautifully illustrated recipes that will satisfy practiced and novice cooks alike. Scattered throughout are descriptions of the films that inspired each disha selection as varied as the recipes themselves that includes classics, cult, and anime: Midnight Diner, Toilet, Spirited Away, Little Forest, Makanai, My Neighbor Totoro, 

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Book SynopsisIn this unique and deeply thoughtful collection, musician Alex Bleeker (Real Estate) and food and travel journalist Luke Pyenson (formerly of Frankie Cosmos) take readers on tour with a diverse lineup of inspiring indie musicians from around the world, sharing meals and travel experiences, peeking behind the curtain at this singular and singularly misunderstood way of life.

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Book SynopsisINSTANT NEW YORK TIMES BESTSELLER! Re-create recipes with Yellowstone: The Official Dutton Ranch Family Cookbook, featuring delicious dishes from the hit series as prepared by real-life chef and character “Gator.”Whether it’s a hearty breakfast of Rip’s Fry Bread with Scrambled Eggs and Bacon (his favorite dish handed down by his mother), a quick week-night dinner with Beth’s Cheesy Hamburger Mac Casserole (no box needed), or a pick-me-up with Beth’s “Two Scoops of Ice Cream, Three Shots of Vodka” Smoothie, Yellowstone: The Official Dutton Ranch Family Cookbook compiles over 55 recipes inspired by and featured in the critically acclaimed hit series. Gabriel “Gator” Guilbeau—a real-life chef and the set caterer for Yellowstone and fan-favorite character on the show—shares his hearty and delicious recipes from the Dutton Ranch. Learn Gator’s secrets to making a perfectly smoked pulled pork (a ranch hand staple), an authentic gumbo, and flawlessly fluffy biscuits. Whether you're hosting a Yellowstone viewing party or serving up a comforting homestyle meal, wrangle up your ingredients and bring the exciting world of Yellowstone into your kitchen. 55 + RECIPES BY REAL-LIFE CHEF AND CHARACTER "GATOR": Includes more than 55 simple and delicious recipes by real-life chef and beloved character “Gator” of the hit series Yellowstone, compiled into one faux leather-bound edition. GEARED FOR ALL OCCASIONS AND SKILLS: Easy-to-follow recipes and everyday ingredients make Yellowstone: The Official Dutton Ranch Family Cookbook perfect for any occasion and skill level—whether a themed dinner party, viewing party, or weeknight meal. FULL-COLOR IMAGES THROUGHOUT: Beautiful, full-color photographs of the cast and Montana landscape complement the recipes, making it the perfect gift for every Yellowstone fan.

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Book SynopsisKimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms — and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korea''s cuisine and fascinating culture. There are 82 flavorful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi ThisTrade Review"Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection…Kimchi lovers will certainly be rewarded by this practical and flavorful collection." --Publishers Weekly"Stunning photography brings these 78 recipes to mouth-watering life. The history and cultural context of kimchi is discussed, as well as the secrets and science of making kimchi. But the stars are of course the fabulous recipes. They range from traditional to inventive and are amazingly simple to prepare. The health benefits are, of course, a bonus." --Retailing Insight"Profusely and beautifully illustrated throughout, The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture, then goes on to showcase 78 flavorful and easy to prepare recipes organized by season…The Korean Kimchi Cookbook has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket." --Midwest Book Review

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Book SynopsisThis in-depth journal tells the story of when noma went to Kyoto in the height of Sakura season, 2023. With our entire team of 103 extraordinarily curious individuals, we embarked on a completely new adventure to the mythical city of Kyoto. This publication offers readersfrom food enthusiasts to anyone curious about Japaninsight into noma's travels and learnings, and a guide to the remarkable city we got to call home for an entire spring. It's a loving glimpse into our experience, the dishes we created, the people we met and the journeys we undertook. Noma in Kyoto features contributions from the noma team as well as friends from around the world, including writers Adam Sachs and Robbie Swinnerton and actress Lily Collins. Before our kitchen team arrived in Kyoto to create the menu, our researchers travelled the length and breadth of Japan in search of natural wines and specialist sake brewers, master fermenters, knives by generations of artisans, tableware created by potters and cutlers, rare seaweeds and fresh produce from the cycle ofJapanese micro-seasons. We developed an extensive network of craftspeople, artisans, chefs, farmers, foragers. We hiked with monks, fished for seaweed, scoured flea markets for decor details, collectively driven by our hunger for discovery. And always, we ate and ate and ate. The results of our adventures are the beating heart of this journal, and the foundation for this guide to Kyoto and beyond. The information in NOMA IN KYOTO, everything our team saw, learned, loved, and did, would be difficult to access unless you were a local or a Japanese speaker. We explored every corner of Kyoto from mountains and temples to wineries, miso factories, noodle shops, Michelin-starred restaurants, art, ramen, and coffee. At a minimum, these pages will help you find deliciousness when you visit. But the greater hope is that they will inspire a few readers who are new to the subject to build a sustained relationship with Japan.

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Book SynopsisGet top marks in the kitchen, with over 150 easy, cheap and delicious recipes for students.Never mind essays and exams - one of the biggest challenges you'll face at university is fending for yourself in the kitchen. The Hungry Student Cookbook will take you from freshers' week to graduation, all on a seriously tight budget. You'll never have to resort to a can of baked beans again! Whether you want a simple dinner, a quick lunch between lectures, exam fuel or a slap-up meal to impress housemates, these easy-to-follow recipes are designed specially for students and include all your favourites: from homemade curries, lasagne, fajitas and toad-in-the-hole, to delicious ideas for soups, casseroles, jacket potatoes and homemade dips. Plus great morning-after breakfasts and simple but knockout desserts such as banoffee pie and Baileys cheesecake. With photographs to show what you're aiming for, advice on equipment and stocking your cupboard (even in a tiny shared kitchen!), and essential hints and tips - including how not to poison your friends - you won't want to leave home without The Hungry Student Cookbook!Table of ContentsIntroduction. Useful kitchen kit. Love your oven. Stocking up your store cupboard. Watching your budget. How not to poison your friends. Clever cooking. Pasta. Stir-fries, noodles and rice. Soups, stews and curries. Jacket potatoes and toppings. Easy dinners. Feeding friends. Salads, veggies and sides. In bread and on toast. The morning after. Sweets. Index. Acknowledgements.

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Book SynopsisA mouth-watering collection of dips, bites, salads and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals. Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always delicious. In this edition you’ll discover such exciting recipes as Orange and Date Salad with Chillies and Preserved Lemon; Hot Hummus with Pine Nuts and Chilli Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup – nothing beats the magic of mezze.

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Book SynopsisRecreate the tasty desserts you’ve seen in your favorite anime series with this accessible, approachable, and most importantly, delicious recipe book, perfect for Anime fans of any age.Embark on a sweet journey through the world of anime! Not only does Japanese animation have beautiful design, fascinating characters, and engaging story lines, it is also overflowing with scrumptiously rendered desserts that leave viewers craving. Don’t you wish you had the recipe for bouncy soufflé pancakes from Your Name? Or even custard Taiyaki from My Hero Academia? Now you can make these desserts right at home with Bake Anime! Join an otaku on her journey through anime sweets and learn to make them yourself. Recipes include: -Nerikiri from Cardcaptor Sakura: Clear Card -Ohagi from Demon Slayer -Pocket Monster Swiss Roll from Pokémon -Japanese Strawberry Shortcake from Ouran High Host Club -Queen’s Tart from Shokugeki no Soma: Food Wars! -Soot Ball Brigadeiros from Spirited Away -And many more! In addition to each recipe, discover facts behind each dessert, such as history, culture, tips, and more. With Bake Anime, you can finally make your cravings a reality and enjoy the sweet, delicious desserts you’ve been dying to try.

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Book SynopsisThe Curry Guy aka Dan Toombs is back, and this time he is taking on Thai takeaway and restaurant favourites.Dan has spent over two decades working with chefs and eateries to research and create recipes that taste just like the takeaway. Thai cuisine is known for its light dishes that are packed with diverse flavours and textures, and which make the most of a fine balance of sour, sweet and salt.In The Curry Guy Thai, Dan offers up his own versions of those much-loved dishes, including beef massaman curry, red duck curry, pad Thai, fishcakes and summer rolls.With over over 100 recipes, beautiful colour photography throughout, plus store cupboard tips and advice, you'll learn how to create your own classic dishes at home.

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Book SynopsisJoin Mirabel and the Familia Madrigal in the kitchen with this official cookbook, featuring delicious authentic Colombian dishes inspired by Disney’s instant-classic film Encanto!Celebrate the cuisine of Colombia with more than 70 dishes from the enchanted world of Encanto! Filled with magically tasty mains, appetizers, and desserts inspired by La Casita, this family-friendly cookbook includes a delicious roster of recipes that fans will love, including, of course, Magical Arepas, Ajiaco Colombiano Soup, and more! With this deluxe cookbook, you’ll have many reasons to bring the whole familia together to share an exceptional meal. Featuring full-color photography, comprehensive nutritional information, and helpful tips and tricks, Encanto: The Official Cookbook is the essential guide to cooking like a Madrigal! 70+ RECIPES: Dishes such as Buñuelos and Empanadas will bring the enchantment of Colombia to your kitchen.<

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Book Synopsis2023 JAMES BEARD AWARD NOMINEE FOR BAKING AND DESSERTS Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking. This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits—and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings. Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig tropézienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first century flavors. Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.Trade Review“I opened New European Baking expecting a collection of great recipes, but after reading it I came away with so much more. This book is a mediation on passion, soul, and terroir, as told through the stories of the artisans and friends who've inspired Laurel in her own creative journey. Buy it for the meticulous, step-by-step sourdough instructions, craveworthy croissant tutorials, and road-trip escapism; keep it for an edible lesson in pursuing your dreams, one loaf at a time.” Adeena Sussman

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Book SynopsisThis ultimate guide to coffee, containing comprehensive details on the beans and brews of more than 35 countries.

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Book SynopsisDal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar in fact it is known as poor mans meat in India hence doctors now include this as an essential item in a diet for diabetics.

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Book Synopsis#1 NEW YORK TIMES BESTSELLER • Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star “Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.”—Chicago Tribune NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review • Food Network • Food & Wine • PopSugar • The Atlanta Journal-Constitution • Country Living • The Feast • Eater • The Kitchn • Delish In this collection of foolproof recipes, Ina brings readers’ cooking know-how to the next level by answering questions, teaching techn

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Book SynopsisA lively argument from an award-winning journalist proving that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor: “The Dorito Effect is one of the most important health and food books I have read” (Dr. David B. Agus, New York Times bestselling author).We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we’ve been trying to pin the blame somewhere—fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioral problem, and it’s caused by the changing flavor of the food we eat. Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forwardTrade Review"Illuminating and radical." * The New York Times Book Review *“Mark Schatzker’s book comes at a time when healthful eating and sustainability are increasingly on everyone’s minds. The Dorito Effect is a quick, engaging read that examines the essential role that flavor plays in the way we eat today. As a chef, I know that people want to eat delicious food, but Schatzker goes further and investigates how we engage with flavor to address the growing health crisis.” -- Daniel Boulud, Chef/Owner, The Dinex Group“Mark Schatzker has done something monumental in The Dorito Effect, he explained how the American food industry has interfered with our body's conversation with itself. The use of flavor to change this conversation is one of the major reasons for the decline in the American diet leading to major health issues. The Dorito Effect is one of the most important health and food books I have read.” -- David B. Agus, M.D., author of The End of Illness and A Short Guide to a Long Life“In The Dorito Effect Mark Schatzker explores a novel - and to my mind, key – theory to explain our increasing consumption of the low-quality food that is undermining health. Modern food production has made much of what we eat flavorless, and a multibillion dollar flavor industry has stepped in to fool our senses, leaving us unsatisfied and craving more and more. I strongly agree with his advice to go back to eating real food.” -- Dr. Andrew Weil, M.D. New York Times bestselling author of Healthy Aging"I don't know when this much science has been this fun to read. Brilliant." -- Joel Salatin, author of Folks, This Ain't Normal and farmer at Polyface Farm"After decades of conflict over sugar, carbs and fat, this extremely well researched book journeys to the heart of the food problem—flavor—and delivers the perfect solution." -- Dr. Richard Bazinet, Department of Nutritional Sciences, University of Toronto"If you want to understand why the future of healthy eating is delicious eating, read this book." -- Howard Moskowitz, inventor of Prego Extra Chunky Spaghetti Sauce and food industry legend“Mark Schatzker knows food. He is dedicated to quality and is always looking for the best ingredients. This is an important book that tells us why good food is so essential for everyone.” -- Bonnie Stern, bestselling author of HeartSmart Cooking for Family and Friends"A sobering account of humanity’s attempt to overcome modern food blandness with flavor compounds, at the expense of nutritional integrity. Schatzker's engaging chronicle of how naturally occurring food flavor is as an evolutionary tuned sensory marker of nutritional value is bound to give consumers and scientists a new perspective on judging food quality and health effects." -- Dr. Ameer Taha, Department of Food Science and Technology, UC Davis"This book is important, possibly life altering for anyone who eats!! In The Dorito Effect, Schatzker gets to the heart of where our relationship with food has gone wrong. Through lively storytelling and proficiency he points out the many issues we are facing and that the solution is right in front of us." -- Jonathan Gushue, Principal, Gushue Hospitality Inc.“Entertaining storytelling… After reading this engaging book, readers may wonder with every bite of food if what they are tasting is real.” * Kirkus Reviews *"Schatzker dishesup a 5 star serving!” * The Washington Post *

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Book SynopsisWinner of a 2020 James Beard Foundation Book Award in the International categoryEthiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad.Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera made from the staple grain teff and synonymous with an Ethiopian feast, along the way telling wondrous stories of the local communities and customs. Complete with p

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Book SynopsisFrom Sarah Kieffer, the beloved baker behind 100 Cookies, 100 Morning Treats, and the popular Vanilla Bean Blog, here are 100 recipes for the most craveable afternoon treats.  Sarah Kieffer’s pan-banging cookie technique became a viral sensation, leading to her bestselling debut cookbook, 100 Cookies. In 2023, her 100 Morning Treats was named a Best Cookbook of the Year by Epicurious, along with landing on a slew of Best Cookbook lists from Bon Appetit, Forbes, and more. Now, it’s time for a new volume dedicated to the joy of afternoon indulgence! From one-bowl snacking cakes to bigger baking projects, here are 100 little treats to help you push past the midday slump, including: Pecan Espresso Bars Roasted Strawberry Cream Pie Kitchen Sink Crispy Treats Peanut Butter and Jelly Cake Straight-Up Yellow Snacking Cake G

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Book SynopsisThe brand new book by Pen Vogler, Stuffed, is available now***THE SUNDAY TIMES BESTSELLER***A Book of the Year in the Daily Mail, Independent, Spectator and The Times & Sunday Times Finalist for the Guild of Food Writers Food Book Award 2021'Sharp, rich and superbly readable... Fascinating' Sunday Times'Utterly delicious' Observer'Superb' 'Book of the Week', The Times'Terrific' 'Book of the Week', Guardian'I loved it.' Monty Don'A brilliant romp of a book.' Jay RaynerAvocado or beans on toast? Gin or claret? Nut roast or game pie? Milk in first or milk in last? And do you have tea, dinner or supper in the evening?In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.Bringing together evidence from cookbooks, literature, artworks and social records from 1066 to the present, Vogler traces the changing fortunes of the food we encounter today, and unpicks the aspirations and prejudices of the people who have shaped our cuisine for better or worse.'With commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time.' Jay RaynerTrade ReviewSharp, rich and superbly readable... Vogler is sensitive to language, and she wields it brilliantly herself. Bons mot jostle with the kind of truth-skewering opinions that win reputations for restaurant critics... Ultimately, Vogler reveals why we eat what we do today - and it is fascinating. * Sunday Times *Utterly delicious... I can't remember the last time I read a food book so interesting and so lively... The range of Vogler's reading is extraordinary... She has cooked up a banquet, and everything on the table is worth tasting at least once. * Observer *This excellent history is full of fascinating facts about the food we eat... More tellingly, it pricks the pomposity of many of our social conventions surrounding eating. * Daily Mail *A rich, persuasive diet of social friction, anecdotes and witty observation... It's a book to make the reader both think and salivate. * Financial Times *Pen Vogler's history of food in Britain is a feast of little dishes, all of them delicious... She has wise things to say about nation, health and, especially, class, and she even finds room for one or two recipes. -- Dominic Sandbrook * 'History Books of the Year', Sunday Times *Pen Vogler provides a fascinating social history of British food through the centuries and throws in a selection of enticing recipes from the past for good measure. * 'History Books of the Year', Daily Mail *Taste in food, as Pen Vogler shows in this erudite yet lively compendium, is not just about preferred flavour, but what items in your shopping basket say about who you are or, more precisely, who you aspire to be... Scoff is full of such fascinating, intelligent dissections of familiar foods and culinary practices... Superb. * 'Book of the Week', The Times *A terrific history, in bite-sized chunks, of how food and drink relates to social status. * 'Book of the Week', Guardian *A superbly researched romp through food, cooking and class in Britain, looking at everything from brown bread versus white to the dangers of the dinner party. Full of history, Scoff is never heavy, thanks to Vogler's writing style and wit. * 'Best Food Books of 2020', Independent *So utterly fascinating that I read it in great greedy gulps, like a novel. Vogler is incredibly good company as she dismantles pretty much every assumption we make about how we, and other people, eat. -- India Knight * Sunday Times *Always entertaining... Scoff shows how British people developed a very convoluted relationship to food. -- Sheila Dillon * Mail on Sunday *I loved it. It is a history and celebration of British food and eating habits and follows in the honourable tradition of Food in England by Dorothy Hartley, but is set in tone and content firmly in the 21st century. -- Monty DonWith commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time. -- Jay RaynerIn Scoff, Pen shows us an insight into the background of our favourite British food traditions through the divide of class. How a poor man's food moved to the posh dinner table and how British a curry really is. Illustrated by the words of much-loved English cookery writers and novelists, and Pen's own witty style of writing, this book is an absolute gem to read. -- Regula YsewijnFascinating... This is a pleasurable compilation, scholarly but not dry, with sharp imagery, quiet wit and lively personal stories. -- Clarissa Hyman * TLS *Lively and detailed... Scoff is a pacy social history, exploring how foods have fallen in and out of favour and eating habits have moved between classes over centuries. * New Statesman *Sensational... An absolute feast. -- Tom HollandExcellent... A fun read... with some fabulous facts, tied together in an engaging and thought-provoking way. * BBC History *Vogler's book is a series of dazzling essays on subjects such as venison pasties, spices, Christmas pudding and Brussels sprouts. The learning and the range of references, from obscure Italian Renaissance texts to Bridget Jones, are astounding. * Literary Review *Has much to say about centuries of Britain's past and its place in the world, and the fact that it's peppered with historical recipes makes it all the more appealing. * History Revealed *Pen Vogler is a smart, waspish guide to our national cuisine and what it tells us about ourselves. In short, sharp essays, she looks at, among other things, the class status of avocados and the revolutionary status of vegetarianism. Her chapter on the social history of tea drinking is a particular delight. * The Herald *Scoff is an essential book about food. It unpacks the hamper of British food - not so much our spongy, milky puddings, our nursery food, our gut-busting breakfasts, but the meaning of what we eat... Astonishing to think that nobody has done this book before. -- Rachel Johnson * Air Mail *Scoff is entertaining and thought provoking in equal measure - a thoroughly engaging read... It certainly made me reassess how I have viewed certain foods in the past. -- Sam BiltonThe theme of this thoroughly enjoyable, lively and humorous book is how social class has influenced what, when and how we have eaten down the centuries... It is a story of constant change and a bewildering array of influences, inextricably woven into our national story. * 'The Best Books About Food', Country & Town House *Table of Contents1: Tea and Confusion 2: Brit.ish 3: Foreign Introductions 4: Rooms, Plates and Cutlery 5: Disappearances and reappearances 6: Fads, Fasts and Health 7: Country and Town 8: Conclusion

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Book SynopsisINSTANT NEW YORK TIMES BESTSELLER Named a Notable Book of the Year by NPR and The Washington Post From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last. Written with Stanley’s signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl—and anyone who knows the power of a home-cooked meal.

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Book SynopsisJuan Mari Arzak is the third generation of chefs at the restaurant in San Sebastian that bears his family name. Arzak has held three Michelin stars, the maximum that can be awarded, since 1989. It is a member of many of the world's most prestigious associations and appears in countless restaurant guides. It has also been ranked on the World's 50 Best Restaurant List since the ranking's early days. This book tells the story of a family and a cuisine. It takes a look at Juan Mari's role as a cutting-edge chef and restaurateur, and an inspiration for generations of young cooks. It commemorates the 40th anniversary of the birth of the so-called New Basque cuisine, of which Juan Mari was the leader, a movement which formed the germ of the current Spanish gastronomic revolution, and it contains the most emblematic recipes of the last ten years of his work, as well as the most emblematic of his career. For nearly twenty years Juan Mari has shared the role of Chef at Restaurante Arzak with his daughter Elena. The book also follows Elena's rise in the kitchen, recognizing the essence of her creative process and the magic she and her father create through the design and balance of plates and menus. This introduction to the close-knit team of visionaries and their innovative recipes offers a glimpse into the future of Restaurante Arzak.

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Book SynopsisSHORTLISTED FOR THE 2023 ANDRE SIMON BEST COOKBOOK AWARD _______________ The BBC Radio 4 Food Programme Books of the Year 2022 The Observer New Review Books of the Year 2022 The Telegraph Top Cookbooks of 2022 The Financial Times Top 5 Cookbooks of 2022 The Week Best food books of 2022 Delicious Magazine Best Cook Books of 2022 _______________ 'Melissa captures her love of food and its roots deliciously' - Ainsley Harriott Motherland is a cookbook that charts the history of the people, influences and ingredients that uniquely united to create the wonderful patchwork cuisine that is Jamaican food today. There are recipes for the classics, like saltfish fritters, curry goat and patties, as well as Melissa’s own twists and family favourites, such as: Oxtail nuggets with pepper sauce mayo Ginger beer prawns Smoky aubergine rundown Sticky rum and tamarind wings Grapefruit cassava cake Guinness punch pie. Running through the recipes are essays charting the origins and evolution of Jamaica’s famous dishes, from the contribution of indigenous Jamaicans, the Redware and Taíno peoples; the impact of the Spanish and British colonisation; the inspiration and cooking techniques brought from West and Central Africa by enslaved men and women; and the influence of Indian and Chinese indentured workers who came to the island. Motherland does not shy away from the brutality of the colonial periods, but takes us on a journey through more than 500 years of history to give context to the beloved island and its cuisine. 'Visually stunning with wonderful writing and recipes, it’s a love song to the people, food and history of Jamaica and is sure to be a classic' Sarah Winman 'A masterful work and a must for any lover of the food of Jamaica and the Caribbean region or simply anyone who loves good food' - Dr Jessica B. HarrisTrade Review‘A beautifully personal love letter to the glorious food of Jamaica, and the people and their history which has shaped it. This fabulous book will keep me very busy’ * Jay Rayner *‘In Motherland, Melissa Thompson gives us a different view of Jamaican cooking: one from the other side of the Atlantic. She gives us a vivid history of the country and of her connections to it. Alongside the mouth-watering recipes, there’s family history and anecdote and a glossary to aid novices. It is a masterful work and a must for any lover of the food of Jamaica and the Caribbean region or simply anyone who loves good food’ * Dr Jessica Harris, author of High on the Hog *‘Melissa captures her love of food and its roots deliciously’ * Ainsley Harriott *‘Recipes that draw you to the kitchen and a story that expands your world’ * Sheila Dillon *'Melissa Thompson’s Motherland is a truly exceptional book, telling the story of Jamaica through its food, which cannot be separated from its history. About this Thompson is direct and — rightly — unsparing, and yet she manages to bring such joy at the same time: this is a true celebration of Jamaican food and Jamaica, not an airbrushed, whitewashed version. I marvel at this book, a beautiful product itself: it manages to combine a matter-of-fact honesty and illuminating attention to detail with such warmth and joy and — this is, after all a cookbook — deep deliciousness' * Nigella Lawson *‘The story of Jamaica, its people and the culinary influences it has absorbed, flows through and around the recipes’ * Diana Henry *‘A beautifully eclectic collection of recipes that reflect the African, Asian, Indigenous and European roots of Jamaican food’ * Delicious Magazine *‘Tracing the history of Jamaican food in a delicious fashion’ * The Glasgow Herald *‘A standout cookbook’ * The Daily Telegraph *

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Book SynopsisDiscover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook. Paranormal investigator and Kindred Spirits co-host Amy Bruni leads you through eerie hotels, haunted homes, hellish hospitals, and spooky ghost towns, giving you stories and a recipe from each place.Whether you''re in the mood for Lizzie Borden''s meatloaf or want to serve up spooky prison stories along with sugar cookies from Alcatraz, Food to Die For is your guide to ghoulish gastronomy.One of America''s favorite ghost hunters, Amy Bruni takes you to mysterious hotels, eerie ghost towns, and possessed pubs in this delightfully sinister collection of stories and recipes. Each of the nearly 60 locations in Food to Die For includes: Vintage photographs and charmingly creepy stories rooted in history A noteworthy recipe associated with the people o

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Book Synopsis#1 NEW YORK TIMES BESTSELLER ? Martha Stewart celebrates her landmark 100th book with an intimate collection of 100 treasured recipes, along with stunning photos from her personal archives and the stories behind them. A must for anyone who has ever been inspired by the one and only Martha.Join Martha in the kitchen as she shares favorite recipes and invaluable tips. Learn how to cook her mother?s humble Potato Pierogi, her decadent Gougères, a comforting Apple Brioche Bread Pudding, and the famous Paella she makes for the luckiest friends who visit her in summer.You?ll find something to satisfy everyone?s taste, whether it?s a simple meal you make for yourself, a weeknight family dinner, or a special celebration, recipes range from breakfast & brunch to soups & salads, hors d''oeuvres, cocktails, dinner, and of course dessert.Like a scrapbook of Martha?s life in cookbook form, this is the ultimate collection for devotees as well as newer fans who want to become more confident in the kitchen and do what Martha does best: Start with the basics and elevate them. From timeless classics to contemporary delights,these recipes reflect storied moments from her legendary, trailblazing career.

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Book Synopsis1/3 million copies sold'Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted.' (Amazon customer)'Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read.' (Amazon customer)'Informative, well-written and well presented. Coffee table and reference book - a winner' (Amazon customer)'Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java.' (Amazon customer)For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.

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Book SynopsisCook delicious dishes with cannabis like never before and take each meal to new heights with recipes that are sure to delight stoners and newcomers alike.Recreational cannabis use is now legalized in nearly half of the United States (and medicinal use is legalized in most states), but for so many people, edibles are the preferred method. For some, smoking is too harsh on their lungs while others find it more fun to eat their weed. Plus, the high you get from consuming cannabis in food can be stronger and more sustained versus the immediate and sometimes overwhelming rush you might get from smoking it. While most dispensaries sell gummies and possibly infused chocolates, there’s so much more you can do with weed at home, and that’s what How to Eat Weed and Have a Good Time is here to prove. Author and host of VICE’s Bong Appetit, Vanessa Lavorato is teaching you how to create sweet and savory cannabis dishes right in your home kitchen. After crafting 200 certified lab tests in her research—to help ensure that the infusions for staples like cannabis butter, oil, sugar, and more are as accurate as possible—Vanessa walks you through every step of the process with informative tables and charts, making this book incredibly useful and wildly popular. With dazzling photography throughout, the book includes delicious recipes like taquitos, wontons, meatballs, granola, muffins, cookies, blondies, brownies, cupcakes, and more. There are also recipes for dips, dressings, and sauces from salsa to pesto to marinara—many of which can be prepared in advance and stored in the fridge or freezer for when you want to take a dish to new heights. And for when you want to drink your weed, there are recipes for milkshakes, chai, iced tea, and even a Bloody Mary. This book is packed with tips and advice throughout on topics like how weed gets people high, using everything from your stove to your microwave for decarboxylation (heat activates cannabis), cooking with concentrates, and shopping for weed. This is the most authoritative book ever published on the subject of cannabis consumption.

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Book SynopsisMassimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living wellTrade Review 'How can you not admire a cookbook that directly addresses food waste?' – Washington Post'A recipe book that'll make you think differently... Delicious recipes.' – Marie Claire 'Full of recipes and tips for home chefs to improvise with whatever is in the fridge.' – NPR'Massimo Bottura turns water into wine.' – Country & Town House 'More often than not, what we consider "waste" – be it a fish head or a broccoli core – has enormous culinary potential.' – Dan Barber 'The recipes are in fact super-accessible... Bread is Gold is worth it for Bottura's voice alone... He finds a way to pair the intellectual with the personal, and his voice is very clear and very warm.' – Eater '[Bread is Gold] will make you both hungry and ready to take on the world's food-waste dilemma.' – Tasting Table '...Keep an eye out for chef Massimo Bottura's gorgeously illustrated second book, Bread is Gold.' – Eater 'Bread is Gold brings [Bottura's] mission into homes, turning "wasted" ingredients into creative and nutritious meals. With the help of friends like Alain Ducasse, Daniel Humm, and Enrique Olvera, Bottura helps home cooks transform on-hand ingredients into easy-to-make, economical meals.'– New Worlder '[It] will make you think differently about what and how you use ingredients in your kitchen.' – Departures 'Inventive... A collection of dishes from some of the world's best chefs using simple ingredients and techniques, that anyone can reproduce. But it is also a call to arms – how can we change the way we eat, the way we relate to food?... Massimo talks of the importance of the chefs as bringers of change.' – Locavore Magazine 'More than just a beautiful collection of recipes from some of the world's most venerated chefs. This is cookbook as social manifesto, a passionately told story of Bottura's ambitions for Refettorio Ambrosiano, the community soup kitchen he established in an outer suburb of Milan in 2015 to tackle the enormity of food waste... Bottura shows us what can be achieved by turning discarded, undervalued and neglected ingredients into fabulous, nourishing recipes.' – Australian Financial Review (Australia) 'Star chef Massimo Bottura takes on food waste... with inspiring recipes from him and his famous friends like Mario Batali.' – Food & Wine 'The book IS extraordinary in and of itself – a collective gathering of stories and recipes from some of the finest chefs in the world who eagerly came together to share in the legendary Bottura's message.' – Toronto Sun '[A] new cookbook that will figure prominently on WaPoFood's list of the year's best.' – Washington Post 'A very different kind of book, taking up the crucially important subject of food waste. Author Massimo Bottura, the best chef in the world 2016, and Phaidon, publisher of the most beautiful books, manage to make it both crucial reading and sexy too. Everyone who was impressed by Dan Barber's Wasted Selfridge's pop-up will find this fascinating and practical. Massimo explains with great warmth how he set up his Food for Soul project with soup kitchens using food waste around the world from London to Milan and Rio. many of his famous chefs helped out with launching the kitchens and have provided recipes used ordinary and 'wasted' ingredients like fish heads and broccoli cores for the book. Rene Redzepi of Noma's popcorn pesto is particularly appealing. Even recipes by the likes of Alain Ducasse and Ferran Adria are eminently do-able. This is a book to inspire serious foodies, those on a budget and change the way we cook and think to save the world.' – CultureWhisper.com 'When a chef whose restaurant consistently ranks among the best in the world puts down his chef's knives long enough to pick up a pen, it's worth paying attention.' – American Express Essentials 'It's a book that's as inspirational as it is informative.' – Robb Report 'Bread is Gold isn't about making a Michelin starred dish. It's about feeding everyone and lowering food waster while doing so... This book is essential.' – UPROXX 'You will never look at dry bread the same way again after reading this.' – Vice Munchies 'Fight food waste at home in extraordinary dishes with ordinary ingredients brought to you by one of the finest chefs in the world, Massimo Bottura.' – Farmdrop.com 'All royalties from this ace book go to a charity that creates and sustains community kitchens round the world, the cause that's so close to author and super-chef Massimo Bottura's heart. His first refettorio "soup kitchen" had stellar guest chefs and this paperback, scrapbooky book is their recipes for elevating waste and ordinary ingredients into extraordinary meals.' – Code Quarterly 'The most remarkable cookbook of the year, came about because a Michelin-starred Italian chef, Massimo Bottura, had the idea of turning discarded food from the Expo 2015 world fair in Milan into meals for those in need. Night after night, chefs cooked three courses for homeless people from ingredients that would have been thrown away, and wrote down the recipes. Not any old chefs either: the list of contributors reads like a who's who of global gastronomy: Alain Ducasse, René Redzepi, Ferran Adrià et al. The result is a terrific collection of recipes.' – Evening Standard 'This year's biggest food trend? Turning kitchen trash into edible treasure... Bread is Gold [is] a ground-breaking food waste cookbook... While Bottura [...] has masterminded some stunning creations: think gazpacho made with overripe strawberries instead of tomatoes, and loaves of bread prepared largely from summer vegetables. Necessity, it seems, really is the mother of invention.' – Vogue 'In the process if trying to recreate a food memory, Chef Massimo Bottura started a movement that was designed to fight food waste, but had grown into a social triumph.' – Selector Magazine 'A collection of family style recipes from the world's best chefs who have popped-up at the global soup kitchens of Italian superstar Massimo Bottura (Osteria Francescana).' – Fairfax Good Food 'In his new book, Bread is Gold: Extraordinary Meals with Ordinary Ingredients, Italian chef Massimo Bottura gives us more than just a beautiful collection of recipes from some of the world's most venerated chefs. This is cookbook as social manifesto, a passionately told story of Bottura's ambitions for Refettorio Ambrosiano, the community soup kitchen he established in an outer suburb of Milan in 2015 to tackle the enormity of food waste.' – Australian Financial Re

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Book SynopsisDiscover mouth-watering, time-saving recipes to put the flavour into your new year in Nadiya''s bestselling cookbook''An abundance of refreshingly original ideas. Her recipes are achievable for us all'' DAILY EXPRESS________Nadiya''s Fast Flavours puts the excitement back into your daily meals, with all the recipes from her BBC2 programme and more besides.Known for her bold and surprising flavour combinations, Nadiya loves to throw the rulebook out of the window, by adding her signature twists to classic recipes. With this book she makes it easy for you to do the same, sharing a host of anyday recipes that are guaranteed to make your taste buds sing, including . . .· Brioche Custard French Toast· Sweet-And-Sour Prawns with Noodles· Squash, Saffron And Grapefruit Soup· Blueberry And Fennel Ice Cream Cake· Lemon Leg Of Lamb with Jewelled Couscous· Coffee-Glazed FocacciaSour, sweet, spicy, zesty, earthy, fruity, herby - Nadiya''s delicious recipes offer new and innovative ways to pack your meals with flavour, using clever shortcuts, hacks and handy ingredients to put the wow-factor into your food but without spending hours in the kitchen.________Praise for Nadiya Hussain:''Let Nadiya fill your kitchen with pure joy'' Woman & Home''All hail the brilliant Nadiya Hussain'' Radio Times ''The queen of Bake Off'' Good HousekeepingTrade ReviewAn abundance of refreshingly original ideas . . . Her recipes are achievable for us all * Daily Express *Simple tricks to create bold and surprising flavour combinations, without spending hours in the kitchen * Great British Food *Fancy making your dinners a little more adventurous? Nadiya Hussain is causing a stir with some quirky flavour combos . . . Packed full of exciting recipes for all the family * Sun *Packed with clever shortcuts, it'll help you get dinner on the table in no time. There are fabulous bakes and brilliant midweek meals * Good Food *A fun and exciting book to have in your kitchen . . . This book is bound to mix up a mundane midweek dinner! * Your Home Magazine *

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Book SynopsisTHE SUNDAY TIMES BESTSELLER'The book that every home baker - including me! - needs' - Nigella Lawson'You're always safe with Edd Kimber' - Diana Henry, The Daily TelegraphBaking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there's just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week. Following on from the huge success of One Tin Bakes and One Tin Bakes Easy, Great British Bake Off winner Edd Kimber's new book proves that good things really do come in small packages! It offers accessible, easy bakes that are perfect for singles, small households, students or anyone who likes to bake a lot. Primarily sweet, the recipes include cookies, cakes, tarts and bars a well as desserts and a sprinkling of savoury breads, buns and pies. The skill level is on the easier side, and equipment is kept to a minimum, so everyone can have a little of what they fancy.

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Book SynopsisAuthentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family traditionTrade ReviewWinner of the 2018 Guild of Food Writers First Book Award and nominee for the 2018 James Beard Foundation Best International Cookbook Featured in the Guardian, The New York Times and The Financial Times 'Reading and cooking from this essential book - a thoughtful collection of great recipes, historical and cultural insights, and beautiful photographs - will move you closer to understanding this complex, fascinating part of the world.' - Anthony Bourdain 'A beautiful celebration of Palestinian home cooking and an important contribution to the conservation of Palestine's culinary heritage.' - Yasmin Khan, author of Saffron Tales 'An ode to Reem's culinary heritage and family, covering the cornerstones of home cooking, street food, and celebrations... [ The Palestinian Cookbook ] also spotlights less familiar recipes [and] you don't need to have a Palestinian grandma to pull them off.' - Saveur Online 'Brings Middle-Eastern food alive for the home cook... Packed with wholesome cooking adapted to modern tastes. Tantalising photography is broken up with scenes of Palestinian life in a tapestry of the local customs, context and anecdotes.' - Waitrose Food Magazine

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Book Synopsis**2021 Gourmand Cookbook Award Winner for Japan in Spirits and Other Drinks**The Japanese Sake Bible is the ultimate book about Japan's national drink—from its history, culture and production methods to how to choose the best sake and recommended food pairings.Author Brian Ashcraft—the author of the popular guide Japanese Whisky—has put together lively commentaries based on dozens of interviews with master brewers and sake experts across Japan. His fascinating stories are accompanied by over 300 full-color photographs, maps and drawings.A unique feature of this book is that it includes reviews, tasting notes, scores and a buying guide for over 100 of the leading sake brands, written by respected Japanese sake expert Takashi Eguchi. These include all the sakes most commonly found outside Japan. Each sake has a photo of the label, tasting notes, a score and recommended food pairings. Information on the leading brewers is provided, and the sakes are grouped by flavor profile.Japanese sake is brewed worldwide today and is winning over many converts. A foreword by sake connoisseur and world-renowned DJ Richie Hawtin addresses the spread in global popularity and the shared mission of making this specialty beverage as accessible as possible. With the help of this book you'll soon become an expert in selecting, serving and enjoying Japan's favorite drink.Trade Review"This book is jam-packed with information and knowledge about the drink's past and present. Without a doubt, it's the result of in-depth research, interviews, and sake tastings." --Shuso Imada, Japan Sake and Shochu Makers Association"Brian Ashcraft has written the thorough, authoritative, yet highly accessible book about sake the English-speaking world has been waiting for." --Michael Booth, author of Super Sushi Ramen Express"…it would be misleading to call this title a mere guide, for it is not just about knowing your honjuzo from your daiginjo…Rather the author's approach here is reflected in an apt quotation from a former Japanese PM: 'sake does not just reflect Japanese culture; it is Japanese culture.' Interviews with the likes of a veteran master toji brewer of 70 years and the pioneers of premium ginjo sake make for a truly enjoyable read and offer valuable context." --Kyoto Journal

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