Cookery Books

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Book SynopsisOnce in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.Trade ReviewMarco Pierre White was the original rock-star chef - the guy who all of us wanted to be... He made history. -- Anthony BourdainUnquestionably, this is the most influential cookbook of all time. -- Tom KerridgeWhite Heat was the book that made boys want to become great chefs. -- Pierre KoffmannWhite Heat made kitchen work as sexy as being a lead singer and Marco wore it like Mick Jagger. -- Mario Batali

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisNEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply RecipesONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly“This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartm

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Book SynopsisNEW YORK TIMES BEST SELLER • A BON APPETIT and EPICURIOUS BEST BOOK OF THE YEAR • The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Day—a collection of essential recipes for meals you'll want to prepare again and again, from Cozy Chicken and Dumplings to Fettuccine with White Ragú, and from Chocolate Peanut Butter Cup Cookies to Strawberry Summer Stack Cake.Deb Perelman is the author of two best-selling cookbooks; one of the internet's most successful food bloggers; the creator of a homegrown brand with more than a million Instagram followers; and the self-taught cook with the tiny kitchen who obsessively tests her recipes to make sure that no bowls are wasted and that the results are always worth the effort.Here, in her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Perelman gives

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Book SynopsisBursting with Child's adventurous and humorous spirit,My Life in Francecaptures post-war Paris with wonderful vividness and charm.Trade Review'Child's exuberant, affectionate and boundlessly charming account... chronicles, in mouth-watering detail, the meals and the food markets that sparked her interest in French cooking, and her growing appreciation of all things French' New York Times'Luscious… The large-as-life presence of Julia Child looms on every page' Washington Times'Whether you have seen [Julie & Julia] or not, you must read this charming, eccentric memoir from Julia Child, a towering figure in the world of cookery' Independent on Sunday

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Book SynopsisWhen the weather turns cold, what could be better than sitting by the fire and enjoying home-cooked food with family and friends. From comforting casseroles and bakes to seasonal snacks and warming drinks — this is the ideal cook’s companion for the winter months. Make the most of being holed up indoors and prepare some warming Snow Day Snacks. Enjoy sharing tasty treats such as Creamy Pancetta and Onion Tart or Cheddar and Cider Fondue. When it’s chilly outside, what we naturally crave is comforting food. In Cold Day Comforts you’ll find plenty of warming dishes including Spiced Pumpkin and Coconut Soup or Salmon Broccoli and Potato Gratin with Pesto. What better way to spend an icy afternoon than preparing a delicious meal to share with family and friends. Fireside Feasts is full of great ideas for winter entertaining. Try a Braised Pot Roast with Red Wine, Rosemary and Bay or Slow-cooked Lamb Shanks with Lentils. Make the most of the finest seasonal ingredients the winter has to offer and prepare healthy and satisfying Winter Salads. Choose from recipes such as Steak and Blue Cheese Salad or Roast Butternut Squash Salad with Spiced Lentils, Goat Cheese and Walnuts. Whether you enjoy a luxurious dessert or a slice of cake in front of the fire, there are plenty of delicious options to choose from in Indulgent Treats. Try Pecan Cheesecake Swirl Brownies, Arctic Roll with Vanilla and Chocolate or Brown Sugar Pavlova with Cinnamon Cream and Pomegranate. Finally, in A Cup of Cheer there are plenty of ideas for festive drinks and toddies. Relax at home with a warming Chocolate Marshmallow Melt or enjoy winter entertaining with a delicious Mulled Wine, guaranteed to make any holiday gathering a success.

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Book SynopsisBehind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.Trade ReviewForeWord Reviews- Cheese, glorious cheese. Who knew the 9,000 years of innovation, lore, history, and romance in your story? Who knew skim milk cheeses initially flourished not for diet reasons, but because they were cheaper for London’s working-classes? That higher-temperature cooking techniques contributed to the development of dry and aged cheeses? Or that economics, religion, social mores, climate, and—well, nearly anything—has influenced the evolution of cheese in all its forms, styles, tastes, shapes, and uses? Paul S. Kindstedt knows, and now, through his impeccably researched, and carefully assembled book, any cheese lover can know, too. Kindstedt’s is a book written with scholarly rigor; yet, that detail-laden precision also makes it palatable for foodies curious about how and why food choices, production, and tastes have emerged over centuries—the person jazzed to learn, for example, that ‘Grated cheese seems to have occupied a special place in Greek culture’ indicated by a wounded soldier being served ‘an elixir consisting of Pramnian wine on which (his slave) sprinkles goat’s-milk cheese, grated with a bronze grater,’ or that the seasonal movement of cows across south-central France inspired techniques for producing longer-lasting mountain cheeses. Like the range of cheeses available today, at times Cheese and Culture can be overwhelming, and the chapter on regulation reads like an alphabet soup of agency abbreviations and acronyms. But, like the veined or sharply flavored offerings on a cheese plate, one could choose to skip it and still be satiated.Library Journal- Kindstedt (food science, Univ. of Vermont) delivers an extensively researched and comprehensive history of cheese and its place in the development of Western civilization. Beginning with the ancient origins of cheese making and moving through the classical, medieval, and Renaissance periods to the modern era, the author examines the traditional cheeses that came about during each period and how they were tailored to the environment and culture of the time. Finally, he explores the friction that has developed between the United States and the European Union over issues surrounding cheese making and trade, such as protecting traditional product names, food safety regulation, and the use of new agricultural technologies such as genetically modified organisms (GMOs) and hormones. VERDICT: Incorporating archaeology, religion, and literature, this detailed, accessible history will appeal to readers who enjoy food histories.Choice- Cheese scientist Kindstedt (Univ. of Vermont) has written a lively history of cheese through an examination of the cultural environments from which specific types of cheese-making traditions were born and, in some cases, have continued to the present. Kindstedt begins as early as possible with archaeological evidence of early fresh cheese making in the Fertile Crescent and its role in pre-Christian religious ritual. He quickly moves on to the introduction of rennet in cheese making and cheese in Greek and Roman civilizations and incorporation into daily life, both mundane and sacred. The last half of the book concentrates on the European cheese-making tradition and the role of monasteries in the development of aged cheeses. Surprisingly, Kindstedt does not spend too much time discussing factory-made cheese and the move away from traditional cheese making. But he does end with a timely discussion on raw milk safety and multinational trade laws that impact traditional cheeses, as well as a brief discussion on the artisanal cheese movement. Cheese and Culture is a well-researched, concise, and valuable addition to any food history collection. Summing Up: Highly recommended. Lower-division undergraduates through graduate students; general readers."All honor and respect to Aristaious -- the Greek god who taught us to make cheese -- and to Paul Kindstedt, who in Cheese and Culture teaches us its glorious history ever since."--Rob Kaufelt, proprietor, Murray's Cheese NYC"From the Garden of Eden to the dairy industries of today, Paul S. Kindstedt unfolds the monumental story of cheese. Vast in scope, rich in detail, Cheese and Culture is a casein-inspired epic."--Eric LeMay, author of Immortal Milk"Cheese and Culture is the book both cheese professionals and cheese geeks have been waiting for. Professor Kindstedt gives us the mostly untold history of cheese and its societal import from 6500 BC to the present, answering all my cheese questions -- even the ones I didn't know I had. Cheese and Culture is the most comprehensive cheese book ever written by an American, a great addition to our collective cheese library."--Gordon Edgar, cheese buyer, Rainbow Grocery Cooperative, San Francisco, and author of Cheesemonger: A Life on the Wedge"In this painstakingly researched yet passion-laced book, Paul Kindstedt shows us how cheese, from its rudimentary beginnings to today's manufacturing, is inextricably linked to culture and, no less, to our future. Cheese and Culture is essential reading for anyone who loves cheese and, equally, cares about the future of food itself."--Laura Werlin, author, Laura Werlin's Cheese Essentials"I love this book - accessible in its prose and style with the breadth and depth of an academic work. All those interested in the role that cheesemaking has played in the development of the world we live in will come away after reading this book with context and understanding, and an intellectual appreciation of why cheese appeals to so many people at an emotional level. Paul Kindstedt has produced a seminal work in Cheese and Culture."--Mateo Kehler, cheesemaker, Jasper Hill Farm"Paul Kindstedt has fashioned a remarkable book about one of humankind's most distinctive foods. Drawing upon comprehensive evidence from archaeology to contemporary artisan cheese making, Dr. Kindstedt shapes the complex story of cheese. He examines the impact of geography and climate, religion, social status and wealth, transportation and commerce... to describe and explain the 8,500-year evolution of cheese from Neolithic humans to present-day America. From archaeologists and anthropologists and historians to cheesemakers and consumers who want to deepen their understanding and appreciation of cheese, Dr. Kindstedt's book will enlighten, entertain, and reveal the fascinating history and culture of cheese. Bravissimi e complimenti!"--Jeffrey Roberts, New England Culinary Institute, and author of The Atlas of American Artisan Cheese"Only a true scholar could weave together the complexity of history, anthropology, language, geography, religion and science to inform and enlighten our understanding of the evolution of cheese making throughout the millennia. Kindstedt, first and foremost with his discerning scientific mind, helps historians inform the heretofore mysteries in the cheese making continuum."--Catherine Donnelly, PhD, co-director, Vermont Institute for Artisan Cheese"Dr. Kindstedt's love and passion for the artisan cheese movement is inspiring. In his latest book, he has presented a beautiful and historically rich mosaic of the history of cheese on our little green planet. With reference to the past, and detailed attention paid to the present, as well as extrospection for the future, Dr. Kindstedt has created an amalgamation of artisan cheese reference, the like of which has not been attempted before."--Matt Jennings, co-owner/executive chef, Farmstead/La Laiterie, Providence, RI"This book will fascinate anyone who loves cheese. With a sweeping perspective, from the earliest prehistoric domestication of goats and sheep to the present, it chronicles how social, technological, and political developments gave rise to the vast array of cheeses we know and love."--Sandor Ellix Katz, author of The Art of Fermentation, The Revolution Will Not Be Microwaved, and Wild Fermentation"No cheese lover or cheesemaker's education will be complete without reading of the epic journey of cheese as it influences and is influenced by human civilization. Paul Kindstedt steers the reader through a vast sea of history with the steady, inspired hand and confidence of a seasoned captain of his subject. What a gift to the world of cheese!"--Gianaclis Caldwell, cheesemaker, Pholia Farm, and author of The Farmstead Creamery Advisor "Given the vast amount that's been written about cheese down the centuries, the surprising absence of a scholarly work on the history of cheese is all the more remarkable. With Cheese and Culture, noted dairy scientist and author Paul Kindstedt has admirably filled this gap to an extent that should satisfy even the most avid cheese geek."--Kate Arding, co-founder, Culture magazineTable of Contents1. Southwest Asia and the ancient origins of cheese 2. Cheese, religion, and the cradle of civilization 3. Bronze, rennet, and the ascendancy of trade 4. Greece, cheese, and the Mediterranean miracle 5. Caesar, Christ, and systematic cheese making 6. The manor, the monastery, and the age of cheese diversification 7. England, Holland, and the rise of market-driven cheese making 8. The Puritans, the factory, and the demise of traditional cheese making 9. The cultural legacy of cheese making in the Old and New Worlds

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Book SynopsisThe James Beard Award–winning compendium of the paper’s best recipes, revised and updated.

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Book SynopsisThe Sunday Dinner Cookbook revives family dinner with nostalgic menus throughout the year!Designed for a new and inventive meal for any week of the year, The Sunday Dinner Cookbook brings back classic and nostalgic meals to the modern family! This charming cookbook organizes the weeks of the year with corresponding meal options, encompassing ideas for the whole family that can be mixed and matched throughout for unlimited possibilities.Inside this book, you’ll find: 52 menus, each with an entrée, side dishes, and desserts; entire meals planned for you! Holiday-inspired menus, from New Year's Day to Christmas (and special occasions in between) How to set a table and proper table etiquette Tips for the care and keeping of your cookware Featuring more than 250 recipes, make family event planning easy helpful tips and tricks of decor, as well as advice for lovely dinner manners and conversation.

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Book SynopsisFrom authentic Italian antipasti to mouthwatering dolce inspiration, Veganissimo! offers a collection of delicious Italian recipes uniquely crafted for a vegan and gluten-free lifestyle. With this essential new cookbook, award-winning chef Antonio Alderuccio has brought the traditional Italian dining experience to the table—making it accessible to everyone. Veganissimo!is a contemporary and stylish addition to your cookbook collection, with a table of contents that includes:  Antipasti Primi Secondi Pizza, Bread & Crackers Sauces & Sides Dolce Pantry  With over 75 extraordinary recipes, from mains like Pasta alla Puttanesca and Asparagus Cacio e Pepe, to tantalizing sides such as La Bruschi and Roasted Friggitelli, there’s something for everyone, no matter their diet. And finally, who could resist the Dolce section, featuring familiar favourites like Panna Cotta and Tiramisu? Don’t miss Veganissimo!, the ultimate new cookbook that celebrates rustic Italian home cooking and the joy of plant-based, gluten-free eating.

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Book SynopsisFROM THE BESTSELLING AUTHOR OF EAST AND MADE IN INDIAThere''s no better gift to give or receive than a great cookbook, and this collection of tasty, meat-free Indian dishes is the ultimate present for foodies!________________________________This is a book all about vegetables, but whether you call it a vegetarian cookbook is up to you. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones that use seasonal British ingredients.Discover everyday recipes using easy to find ingredients, delicious showstoppers and luscious puddings including:- MUSHROOM AND WALNUT SAMOSAS- OVEN-BAKED ONION BHAJIS- STICKY MANGO PANEER SKEWERS- SALTED PEANUT AND JAGGERY KULFIUse the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime.All vegetable-based, all flavour-full, these recipes will be loved by vegetarians and meat-eaters alike.________________________________''The tastiest, liveliest, spice-infused fare this side of the Sabamarti river'' Guardian''Terrific, flaunting how rich and resourceful vegetarian cooking can be'' Sunday TimesTrade ReviewAn unbridled joy * Nigel Slater *Such a wonderful book * Nigella Lawson *Sodha's second book confirmed what we sensed from the first: her's is the tastiest, liveliest, spice-infused fare this side of the Sabamarti river. Extra points for the vegetarian focus. * Guardian *One of our most-used family cookbooks . . . as easy to love as it is to use * Daily Mail *Terrific, flaunting how rich and resourceful vegetarian cooking can be * Sunday Times *A broad range of beautifully-presented veggie dishes . . . Just splendid. * Waterstones *Colourful and joyous . . . a collection of recipes harvested from her Gujarati-British family and drawing on the rich vegetarian tradition of India. * Felicity Cloake, Guardian *Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time. * Stylist *Sodha seeks to redefine Indian food, avoiding rich dishes 'swimming in brown sauce' and opting for the way her family has cooked for generations: fresh, vibrant, seasonal * The New York Times *A sublimely designed book that is tidily stocked with oft-times wondrous vegetable-based recipes, emboldened with flavors * Forbes *

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Book SynopsisThe next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes.Trade Review'A gem for the inexperienced and experienced...this is a most useful book to add to any cookery shelf.' (Yorkshire Gazette & Herald, 30th May 2012)Table of ContentsWhy Cook? ix Getting Started 1 Breakfast 41 Appetizers and Snacks 69 Salads 107 Soups and Stews 135 Pasta and Grains 171 Vegetables and Beans 215 Meat 263 Poultry 305 Seafood 345 Breads 381 Desserts 419 Making Menus 458 List of Lessons 460 Index 464 Converting Measurements 486

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Book SynopsisCELEBRATE beans, lentils and peas in all their glory with this delicious new book. A MODERN spin on cooking with pulses and how they can be incorporated into EVERYDAY MEALS. Affordable, sustainable, good for gut and overall health, good for the environment, a solution to eating less meat, packed with protein and fibre pulses are the future of home cooking. Health practitioners advise us to eat more fibre, environmentalists tell us to eat less meat and in Mediterranean Europe a region that is widely considered to have the holy grail of healthy cuisines eating pulses is a daily way of life. Zoe, which is a leading provider of science-led health research headed up by Professor Tim Spector, is constantly recommending that we eat more beans. It shares lots of pulse-based recipes on its Instagram channel and has described beans as 'magical food'. Covering dried, canned and jarred pulses, and including recipes featuring meat, poultry and fish, this book demonstrates how easy it is to cook with pulses through 75 delicious recipes as well as highlighting their nutritional benefits.Pulses can be deeply comforting, light and delicate, crisp and crunchy or soft and luxurious. Knowing how to cook with them is key. Every recipe in this book will transform a humble bean or lentil into something aspirational and appealing.

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Book SynopsisThe Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateurTrade Review"Nicholas Lander is such a fluent writer in this fascinating book, The Art of the Restaurateur. His system of completing each profile with a salient restaurant point applicable to all is brilliant."—Danny Meyer"Nobu wasn't built in a day. In Nicholas Lander's gorgeous illustrated book... Drew Nieporent and 19 other proprietors reveal what it takes (pluck, creativity, Clintonian people skills) to run a top dining establishment. A must-read for restaurant lovers."—Details"...Serves as an excellent primer to the world of running a restaurant. In a world where chefs get all the attention, it's nice to see the incredibly difficult work of restaurateur get its due."—Eater National"In an age of celebrity chefs, this book turns its eye on the unsung heroes of the restaurant industry. In retelling stories of the rise of our era's most famous restaurants and the owners behind them, the book studies successes and failures of each, as well as their decisions behind such as aspects as location, design, menus, and more."—La Cucina Italiana"Most [Restaurant Hospitality] readers who read this one will likely deliver the same verdict: Finally, a book about us!"—Restaurant Hospitality"If you've ever wondered what goes into running a single stalwart or growing empire, now's your chance to learn."—The Wall Street Journal"...The book also offers food for thought on the restaurateur's art... Lander does not resort to the waspish prose that makes some other restaurant critics fun to read. But in these splendid establishments perhaps there was simply nothing to sneer at."—The Economist"So many people fantasize about starting their own restaurant and few have the slightest idea of what it takes. Meet 20 of the greats including Danny Meter and Joe Bastianich to learn the elements that make for an establishment's success and staying power. (Love the illustrations, too!)"—GOOP"...Lander offers a globe-trotting tour of gastronomic proportions. The culinary writing is restrained... Without a hint of snobbery, and an absence of interest in all things trendy... Look for valuable lessons and sound advice."—Macleans"By far one of the best books to do with food and restaurants ever... At once fascinating and entertaining." —LondonLampost.comTable of ContentsIntroduction The Accidental Restaurateur From Restaurateur to Critic The Restaurateurs Sam and Eddie Hart (UK): Fino, Barrafina, Quo Vadis Hazel Allen (UK): Ballymaloe, Ireland Mark Sainsbury (UK): Moro and The Zetter Hotel & Townhouse Drew Nieporent (US): Nobu New York Michelle Garnaut (Hong Kong, Shanghai and Beijing): M on the Bund, Glamour Bar, Capital M Russell Norman (UK): Polpo, Polpetto, Da Polpo, Spuntino and Mishkin's Gilbert Pilgram (US): Zuni Cafe, San Francisco Trevor Gulliver (UK): St John Bar & Restaurant Des McDonald (UK): Caprice Restaurants Gabriele Bertaiola (Italy): Antica Locanda Minchio Danny Meyer (US): Union Square Cafe, The Modern, Gramercy Tavern Nigel Platts-Martin (UK): Chez Bruce, The Ledbury, The Square, The Glasshouse, La Trompette Joe Bastianich (US): Babbo, Otto, Eataly, Del Posto Marie-Pierre Troisgros (France): Restaurant Troisgros Alan Yau (UK/Hong Kong): Wagamama, Busaba Eathai, Hakkasan, Sake no Hana, Cha Cha Moon, Princi Maguy Le Coze (US): Le Bernardin, New York Juli Soler (Spain): elBulli Enrico Bernardo (France): Il Vino, Paris Adam Tihany (US): designer of some of the world's best-known restaurants Neil Perry (AUS): Rockpool, Spice Temple, Rockpool Bar & Grill Life of a Restaurateur Bibliography & Cast of characters Index

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Book Synopsis'Dan Lepard is to baking what Lewis Hamilton is to Formula One.' - Jay Rayner'Simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for ... Mr Lepard, I love you.' - Nigel Slater'Dan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills.' - Diana Henry 65,000 copies sold With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home. Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.Trade ReviewDan Lepard is to baking what Lewis Hamilton is to Formula One. - The ObserverAfter 40 minutes in the oven my loaf emerges to a round of applause (mine). It is quite simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for. It is the loaf of my dreams, a loaf with which to celebrate not just the ending of a diet, but life itself. Mr Lepard, I love you. - The ObserverDan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills - The Telegraph

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Book SynopsisTHE PERFECT BOOK FOR COCKTAIL LOVERSEveryone enjoys a fancy tipple from time to time, whether partying among friends or taking a moment alone to relax, but sometimes you need more than just a rum & coke. This book provides you with 200 recipes to create the perfect drink for any occasion, from a minty Mojito or classic Margarita to a sophisticated Champagne Cocktail or exotic Russian Spring Punch. With full-page colour photographs and easy-to-follow recipes, Hamlyn All Colour Cookbook: 200 Classic Cocktails is the essential guide to impressing your guests and making your drinks toast of the town.

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Book SynopsisJust a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

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Book Synopsis''This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.'' Samin Nosrat''A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.'' - Jamie Oliver ''Quite simply one of the greatest cookery books ever written'' - Heston BlumenthalIf you''ve ever wondered:Why fish goes off quicker than meat; How to tell stale eggs from fresh ones; Why you''re supposed to leave pancake batter to rest; How it is that cheese can possibly have so many different permutations of flavour and texture; Why chopping onions makes you cry; Or even how to avoid poisoning your guests - then this is the book for you. The ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. Harold McGee''s original was acclaimed as a masterpiece on both sides of the Atlantic, selling over 200,000 copies worldwide. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.Trade ReviewIt answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook. * Spectator *There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. * Paul Levy, TLS *Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. * Bee Wilson, Sunday Telegraph *if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. * Christopher Hirst, Independent *He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. * Observer *

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Book SynopsisYour family's most cherished meals deserve to be remembered. Preserve all of your favorite recipes, and the memories associated with them, in this heirloom-quality blank recipe book. Around Our Table includes- 138 Recipe Pages- Space to record prep time, serving size, ingredients, instructions, and memories or additional notes about each dish Organized Dividers with Tabs- 7 sections broken up by food category to make it easy to find what you're looking for 20 4x6 Index Cards- Write down recipes you might want to remove and share with others Plastic Sleeves and Pocket- Additional space to save recipes that have been passed down or clipped out of magazines Durable Cover- Stylish, yet sturdy, cover that is wipeable and will hold up in the kitchen Beautiful Design- Classic artwork created by artist and author Korie HeroldTrade Review"For the family who enjoys cooking together, having a place to write down and preserve cherished recipes is priceless." -NBC News

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Book Synopsis"Expertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .This welcome primer goes a long way toward making Japanese cooking accessible to home cooks curious but perhaps intimidated by the cuisine." Publishers Weekly Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 75 recipes straight from Atsuko Ikeda’s authentic yet modern Japanese Kitchen. Japanese home-cooking is full of comfort, but a version of comfort food that is stylish, mouth-watering and less unhealthy than most. For those who aspire to recreate the Japanese dishes enjoyed in restaurants or on holiday, and to discover even more about the secrets and techniques involved in Japanese home cooking, you are invited into Atsuko’s Kitchen. Learn the subtle art of creating a balanced meal as demonstrated with an easy-to-follow infographic. Learn the basics, such as how to season food the Japanese way, how to prepare dashi stock and how to make variations on basic rice. Choose from the delicious array of main dishes you might be familiar with, such as chicken teriyaki, tonkatsu pork, beef tataki, gyoza, seared tuna with ponzu, vegetable tempura, okonomiyaki, grilled aubergine with sesame sauce, plus recipes from Atsuko’s own family and modern creative repertoire. Also featuring ‘izakaya’ small plates for sharing and sumptuous modern desserts, there is Japanese comfort food for every occasion. With tips on how to present your dishes in the traditional way, anecdotes and cultural explanations of dishes, discover the secrets of Japanese home-cooking for yourself.Trade ReviewExpertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .This welcome primer goes a long way toward making Japanese cooking accessible to home cooks curious but perhaps intimidated by the cuisine. – Publishers Weekly * Publishers Weekly *Hai! Japanese cooking made easy… From miso mackerel to marinated beef wraps, dip into Atsuko Ikeda’s new collection of simple, authentic dishes – The Times

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Book Synopsis''A muscular celebration of Ukraine''s culinary heritage, it is most certainly a political ''statement in itself, but The Authentic Ukrainian Kitchen is also, and most emphatically, a rich repository of deliciousness'' -Nigella LawsonCelebrate Ukraine''s independent spirit in this cookbook sharing the nation''s unique traditions and culture in 100 recipes crafted by Ukraine''s most prominent chef. Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. In The Authentic Ukrainian Kitchen, Ievgen Klopotenko shares the true food of Ukraine - the way it is really cooked today - with modern recipes for familiar and forgotten dishes.Klopotenko is Ukraine''s most internationally celebrated chef. A top restaurateur in Kyiv, winner of Ukraine''s MasterChef, and an activist promoting Ukrainian food around the world, he has also worked with First Lady Olena Zelenska to revamp the country''s school lunch

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Book Synopsis"Let me take you on a stroll through the streets of multicultural Penang and show you the heritage street food I grew up eating; the food I long for most when I am away from home". PENANG MAKAN is infused with little tales of life on the island and shines the spotlight on its famous hawker culture and authentic street food recipes. Featuring over 50 recipes from Asia's most diverse street food city -- from wok hei-flavoured char kuay teow and spicy coconut broth curry mee to thirst quenching pink ais tingkap and much more, these recipes will transport you from your kitchen to my island food paradise. In the book, Dayana shares personal childhood memories of growing up on a little island -- Penang in Malaysia and offers tried and tested recipes of famous street food from her hometown in an approachable way. Dayana has gathered over 50 recipes of local favourites and added little personal touches that she now, wants to share with you.Trade ReviewAwarded Best in the World for Street Food -- Gourmand World Cookbook Awards 2022

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Book SynopsisThe key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource. Trade Review Booklist- "The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package." ForeWord Reviews- "Somewhere between art and science, cheesemaking is not for the faint of heart. Caldwell begins her guide to the enterprise with a great deal of science. An extremely nuanced process becomes friendly through the author’s cheery advice and enthusiasm, then the book transitions into recipes that range from simple to quite advanced. A great guide for beginners and experts alike, Caldwell makes sense of the culture of cheese-making. Between recipes and advice, Caldwell gives credit to other experts in the field, pointing to relevant books, suppliers, and masters of the craft. The book also features a useful glossary of terms, an appendices with a troubleshooting guide, quick reference guide, and resources list. The layout is easy to read and well-organized; pictures illustrate what the end product should look like, a useful referent for those new to the process. More experienced cheesemakers will find ample difficulty to suit their study. Recipes start with the history of the cheese, then list ingredients, steps, and large-batch guidelines. From equipment to acidity, humidity to storage, Caldwell takes care to make sense of every step and each element. Throughout the process, she offers multiple options for further study and understanding, encouraging her readers to embrace the art, science, and community of cheesemaking. Caldwell’s comforting and impassioned talk of cheese will encourage any student willing to take on the adventure of cheesemaking. With its depth of information, this book will keep on giving as cheesemakers increase their mastery of the craft."Bookwatch Review- Home hobbyists and any serious about commercial artisans will find Mastering Artisan Cheesemaking the ultimate key to moving from very basic ideas to creating masterpiece cheeses. Recipe-based cheese-making books alone often fail to cover the science and art of small-scale cheese making for all skill levels: this book packs in some thirty basic recipes with profiles of cheesemakers from around the world, information on home-scale equipment and cheese aging, and more. The result is a powerful recommendation that goes far beyond recipes alone to delve into the art and science of cheesemaking.“Easy to understand and fun to read, Mastering Artisan Cheesemaking provides valuable information on every aspect of cheesemaking—an excellent resource for both cheese makers and cheese lovers.”—Sally Fallon Morell, President, The Weston A. Price Foundation, and cheesemaker "I am truly knocked out by this wonderful book. Mastering Artisan Cheesemaking is simply superb, and well-nigh flawless. Caldwell's voice comes through so clear, friendly, and free of clinicality. I have learned so much that I didn't realize I didn't know. In fact, the book is so good I'm a little embarrassed that I didn't even know how badly I needed it, and feel I am a vastly improved master cheesemonger for having been blessed with reading it."--Steven Jenkins, author of Cheese Primer"If only Mastering Artisan Cheesemaking had been available a decade or so ago--my cheese making adventures would have been a lot less stressful. Already I see this as the new go-to book for my workshop attendees. Gianaclis Caldwell presents her method of making cheese as an intuitive process, and broaches the truly formidable task of the science of cheese making in an understandable way that only someone that has learned in the classroom and worked in the cheese room can. The section on surface ripened cheese is especially good since these cheeses are more difficult to ripen. Go out and get this book, if you haven't already."--Jim Wallace, New England Cheesemaking Supply Company“Gianaclis Caldwell has poured her generous mind and heart into this book, and reveals the secret life of one of humanity’s most delicious foods. Mastering Artisan Cheesemaking is a wealth of in-depth information won by first-hand experience, yet it’s friendly and reassuring and skillfully unpacks the science and craft of cheesemaking for the interested hobbyist and the artisan alike. After reading it, I’m more fascinated by cheese than ever! My next project may well be a few little bloomy rinds. . . .”—Margo True, Food Editor, Sunset Magazine"Mastering Artisan Cheesemaking is the one book that tells you everything you need to know to become an award-winning cheese maker. Caldwell's practical and straightforward explanations make this entire book (along with its amusing anecdotes) a great pleasure to read. She makes it clear that artisan cheesemaking is a serious endeavor; but her light-hearted approach will remove the fear factor and inspire you to make a go of it anyway. And for everyone who just loves to eat fine artisan cheeses, this book will elevate your respect for all that goes into their creation. Among the recent bounty of books on cheese, this one is a must-have."--Max McCalman, author of Mastering Cheese"I am in awe! For anyone who has ever written a book or sweated over a cheese vat, you know that both require artistry, focus and discipline, dedication, time and more time, and perhaps a bit of creative insanity. Gianaclis Caldwell has either a twin or a clone! As an accomplished artisan enterprise in Southern Oregon, her cheeses from Pholia Farm are beautiful, luscious, and consistently at the top of the game. In her new book, she argues eloquently for the strong relationship between art and science, for deeper understanding and appreciation of milk, and the chemistry and alchemy of a cheese vat. With dozens of recipes, she guides us to create delicious, consistently top-quality cheeses. And as the landscape of American artisan cheese heads towards 1,000 small-scale producers, Mastering Artisan Cheesemaking offers each of them new insights, essential knowledge, and encouragement to experiment and succeed. I deeply admire and respect her ability, standards, and work ethic...now if I could just figure out how she did both!"--Jeffrey P. Roberts, author of The Atlas of American Artisan Cheese "Mastering Artisan Cheesemaking is a must-have book for the aspiring cheesemaker or cheesemonger. Not only is it amazingly easy to use as a reference book - laying out cheese science in as clear and jargon-free a way as possible - it's also a fun time for the cheese obsessed reader. Why does that rind look like that? How does that cheese get that amazing flavor? I'll admit, this book helped clear up some misperceptions I have held for twenty years about the way certain cheeses are made. I've read this once, but I know I will be referring to it over and over again.--Gordon Edgar, author of Cheesemonger: A Life on the Wedge"Gianaclis Caldwell has combined her extensive knowledge as an award-winning cheesemaker with complementary information from a variety of sources to create a practical guide that will delight both aspiring and seasoned home-scale cheesemakers. Mastering Artisan Cheesemaking will be a valuable addition to any home cheesemaker's library."--Paul Kindstedt, author of Cheese and Culture and American Farmstead Cheese"Mastering Artisan Cheesemaking is a beautiful book, rich in theory and practice. Whether you want to deepen your appreciation and understanding for cheese, produce for your family, or bring artisanal cheeses to market, you won't be disappointed."--Shannon Hayes, author of Radical Homemakers and Long Way on a Little"Gianaclis Caldwell, a farmstead cheese maker of famously delicious cheeses, has--amazingly--revealed all her hard-earned secrets in this wonderful new book. Reading Mastering Artisan Cheesemaking is like taking an advanced cheese making class--not only do we learn how to make cheese at home, we learn the science behind the process, from flocculation to affinage. A must-read for anyone who wants to make cheeses at home."--Novella Carpenter, author of Farm City: The Education of an Urban Farmer “I have been waiting for a book like Mastering Artisan Cheesemaking for years. Gianaclis Caldwell’s detailed, thorough, and accurate guide is a godsend for both home cheesemakers just starting out as well as experienced professionals. Gianaclis has answered all of my tough questions in this remarkable tome; my only regret is that I needed this guide years ago when I was just starting out.”—Kurt Timmermeister, author of Growing a Farmer and commercial cheesemakerTable of ContentsPart I: the art and science of making cheese Ingredients for all cheese Concepts and processes for successful cheesemaking The fundamentals of acid development and monitoring during cheesemaking Aging cheese gracefully-the art of affiange Spicing it up: adding flavors to cheese Designing, equipping, and maintaining your home cheesemaking space Part II: recipes for success Getting to know the family Fresh, acid-coagualted cheese Brined cheeses, fresh and aged White mold, surface-ripened cheeses Washed rind surface-ripened cheeses Blue cheeses Stretched and kneaded pasta filata cheeses Semihard to hard cheeses Extra-hard grating cheeses

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Book SynopsisLearn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking bookTrade Review"An ode to the kitchens of his homeland, the book teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live."—Epicurious"With the hand of an exceptional photographer, Olvera leads us through every corner of Mexico where the most remarkable recipes are formed."—L'Officiel Mexico"We've made it [Chicken Tinga] and it really is very easy."—London On The Inside"Enrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you."—Eater, Best New Cookbooks for Spring"Tu Casa Mi Casa encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico."—Edible Hawaiian Islands"...An ode to his homeland."—Food & Wine Online"Tu Casa Mi Casa offers home cooking with the eye of a restaurant chef; clear, straightforward instruction with lessons peppered throughout."—The Globe and Mail"Olvera and co. focus on recipes for the foundations of Mexican cooking... with bright and simple photos of each to guide you along the way."—Grub Street"A salute to classic home cooking from [Olvera's] native Mexico."—Independent online"Chef Enrique Olvera may be a world-leading chef - reinventing dishes from his native Mexico to an international scale, but his ultimate calling is Mexican home cooking... [The book] offers an appreciation of a cuisine that has traditional roots combined with a contemporary outlook."—Wallpaper* Online"...Filled with 100 accessible recipes that will help you learn the building block techniques and ingredients in Mexican cuisine."—Robb Report"...A trip deep into Mexico and its colourful ingredients and vibrant flavours."—Vancouver Sun"Author Enrique Olvera is a revered Mexian chef and restauranteur, but this recipe collection is all about traditional Mexican home-cooking - and the dishes are stunning, as well as [mostly] easy to prepare. Plenty of background about ingredients, regional dishes and food history too."—Delicious magazine"Bring the complex flavours of Mexican cooking into your kitchen."—Foodism online"Enrique Olvera... is the voice whispering encouragements as you make tamales, chilaquiles and chicken tinga at home."—The New York Times"From tacos, tortillas and tamales to chipotle chilli and chocolate mole - a new cookbook will make you go loco for Latin American food."—The Sunday Times (Ireland)"Bring the heat to your next dinner party..."—Wanderlust"In his second English-language book, Tu Casa Mi Casa (Phaidon, 2019), Olvera explores the foundation of all that he does: Mexican home cooking."—National Post"It covers everything... A fiesta for the senses."—The Lady"Chef Enrique Olvera Celebrates Simple Pleasures of Mexican Cuisine in Tu Casa Mi Casa."—NPR All Things Considered"Within days [of purchase], Tu Casa Mi Casa became my most sauce-splattered, dog-eared cookbook. It's full of deeply comforting recipes like Chicken Tinga and Crispy Potato and Quesillo Flautas, which are so soothing to eat that they're like having Jim Dale whisper-read Harry Potter directly into your ear."—Grub Street

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Book SynopsisShowstopper cookies for a new generation: from Martha Stewart, an authoritative and creative collection to take your cookies to the next level in flavor, technique, and decorative appealNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORKThe editors of Martha Stewart Living present a new, fun source for anyone looking to make their go-to cookies even better and bolder. These recipes make ordinary cookies absolutely extraordinary—all the familiar favorites you love, but taken up a notch in variety, flavor, and creativity. Classic recipes discover new life with unexpected twists such as Brown-Butter Crinkle Cookies and Carrot Cake Thumbprint Cookies. Go over-the-top in super-sized fashion with Chocolate-Chocolate Chip Skillet Cookies; get inspired by cultures around the globe with Brazilian Wedding Cookies and Stroopwafels; and celebrate with beautifully decorated holiday treats, such as Easter Egg Puzzle Cookies and Snowball Truffles. Whether for a special celebration or a sweet anytime-treat, you''ll be sure to find inspiration to trade in your everyday cookies for versions far more special—and especially delicious.

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Book SynopsisThis beautifully illustrated vegetarian cookbook by bestselling author Hetty McKinnon features modern, easy, and healthy recipes for a new generation of families. Dreaming up flavorful yet nutritious meals, night after night, is one of the greatest challenges in home cooking. The secret to success is developing a repertoire of family classics--simple, adaptable, and nourishing recipes that you will want to cook time and time again. In Family, Hetty McKinnon shares her approach to modern, hearty, and healthy comfort food that is powered by vegetables. Some of these recipes are heirlooms, passed on from her mother, others are old family favorites, and many are healthier variations on much-loved food. With everything from a deconstructed falafel salad of roasted chickpeas and fresh greens to an earthy miso brown butter pasta with sage to sticky banana golden syrup dumplings, this book provides fun, uncomplicated food for everyone. Interwoven with McKinnon's recipes are family stories from home cooks around the world. Family teaches home cooks how to build a repertoire of crowd pleasing, flavorful vegetarian meals and shows families how to successfully eat healthily together.Trade Review"I am in love with this book, from Hetty's incredible, approachable and inventive recipes which put plants front and center, to the family stories which punctuate the recipes. A book with so much heart that I know will be well loved by all who get their hands on it." -Anna Jones, chef, columnist at The Guardian, and author of The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You through the Seasons "Cooking is clearly Hetty's love language. Her recipes are nourishing and connect friends and family together in a way that seems joyous, celebratory, yet simple and functional. I am lucky to have cooked alongside her and know firsthand how hearty, textural and flavorful her food is. This book honors her multi-cultural roots and encourages us to do the same." - Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates & Sweet Treats: My Family's Journey to Gluten-Free Cooking "Hetty has that magic gift of creating effortlessly gorgeous yet easily cookable recipes. Ever since her first book, I've fallen for her easy, breezy, satisfying salads and her practical advice on keeping things flexible and chilled. Her new book, Family, with its comforting soul warming recipes, are testament to no matter how bad your day is, a bowl of something you made with people you love is what you need to revive and restore you. " - Melissa Hemsley, chef and author of Eat Happy, along with The Art of Eating Well and Good + Simple with Jasmine Hemsley "When it comes to feeding people, Hetty McKinnon is Queen. Getting a peek at her private collection of recipes, the ones she feeds her own family, is the ultimate prize. These clever recipes are joyous, unpretentious, and full of flavor, like the author herself. That they are also vegetarian is the icing on the cake." - Sarah Copeland, author of The Newlywed Cookbook and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite "A staggering array of family-friendly vegetarian dishes using flavors from all over the world. Global, simple, and delicious." - Diana Henry, award-winning food writer, newspaper columnist, and author of ten cookbooks including How to Eat a Peach: Menu, Stories, Places.

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Book SynopsisThis book contains a variety of recipes for Salads representing national cuisine of various countries. Some of them are easy to make and some are not but it is always nice to cook something new, isn''t it?Thanks to this book you will be able to cook your own home-style and surprisingly delicious salads. Recipes in this book are excellent for festive parties and for typical home lunches and dinners.The book provides 100 recipes and I hope these recipes will help you diversify your cooking life starting from today! Treat yourself, your friends and beloved ones!

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Book Synopsis'I want to eat everything in this book every single day for the rest of my life' - James Acaster'Sweet and funny and weird...as well as genuinely insightful about cooking' - Hadley Freeman, The Sunday Times'As touching as it is delicious' - The Evening StandardFrom Spaced and Hot Fuzz to Paul and Truth Seekers, Nick Frost has lit up our screens for decades with his perfectly observed, just-the-right-side-of-absurd sketches and films. He's also a keen, self-taught cook: so keen, in fact, that in lockdown, he personally delivered pies to his Instagram followers.This book is his love letter to food, to kitchens and the people in them.Nick's favourite thing to eat aged 10 was his mother's stroganoff and as her alcoholism worsened, he began to learn to cook it himself, gradually taking over and using it as a magic trick to conjure up the very best bits of her - the stable, sober bits, which became harder to find as the years went on. This was the beginning of a lifelong love of process and technique, of escaping into a world of hisses, blips and thunks of a knife on a board.A Slice of Fried Gold is a delicious mixture of hearty recipes, stories and digressions from one of Britain's most loved actors and writers.

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Book SynopsisDiscover the wonderful world of natural wine? without all the drama.Award-winning sommelier Honey Spencer opens up the world of natural wine and shows us how to embrace all its unique beauty as she shares her straightforward advice on how to find, choose, pair and enjoy all that each glass has to offer.Alongside her masterful wine knowledge, Honey shines a light on the most innovative newcomers and leading women in the industry ? including winemakers, importers and sommeliers from around the world ? revealing the exciting personalities, stories and techniques behind natural winemaking in countries such as Italy, Georgia, the USA, Australia and more.You?ll also find a unique selection of recipes and pairing notes from world-famous chefs, alongside an easily digestible glossary to make quick sense of winemaking in a way that truly opens up the world of natural wine to anyone that wants to enjoy it.This book is perfect for wine lovers and anyone interested in trying natural wine but is not sure where to start.Includes profiles on: ?Sir? Doug Wregg (Les Caves de Pyrene, UK); Meli Ligas (Ktima Ligas, Greece); Christina Rasmussen (Littlewine, global); Sophie Evans (Sophie Evans Wine, UK); Fleur Godart (Cuvées Militantes, France); Monique Millton and Tim Webber (Manon Farm, Australia); Stefano Colombo (Bar Brutal, Spain); Ava Mees List (noma, Denmark); Ketevan Berishvili (GoGo Wine, Georgia); Eddie Chami (Mersel Wine, Lebanon); Isabelle Legeron (RAW WINE fair, global); Gina Giugni (Lady of the Sunshine, USA); Sonia Gambino (Gustinella Wine, Italy); Stephanie and Eduard Tscheppe (Gut Oggau, Austria); Margaux Aubry ? (Naughty Piglets, UK) Discover the world of natural wine? without all the drama. Honey Spencer is determined to help everyone understand and enjoy all that each unique glass has to offer.Honey has worked as a sommelier at some of the world?s best restaurants, and in this book, shares her knowledge of wine, aiming to dispel the myths surrounding natural wine to reveal the magic behind the most exciting movement in the wine world.By introducing some of the most innovative newcomers and leading women in the industry, including winemakers, importers and sommeliers from countries around the world, Honey shines a light on how people are producing natural wine in Italy, Slovenia, Georgia, Australia and more. Honey also shares her most straight-forward tips on how to find, choose, pair and taste natural wine for the most enjoyable, drama-free experience to select the right natural wine for any occasion.This is the ideal gift for wine lovers and anyone interested in natural wine who might not be sure where to start. The book also includes a unique selection of recipes and pairing notes from world-famous chefs, alongside an easily digestible glossary to make quick sense of key wine-making jargon in a way that truly opens up the world of natural wine to anyone that wants to enjoy it.Includes profiles on: ?Sir? Doug Wregg (Les Caves de Pyrene, UK); Meli Ligas (Ktima Ligas, Greece); Christina Rasmussen (Littlewine, global); Sophie Evans (Sophie Evans Wine, UK); Fleur Godart (Cuvées Militantes, France); Monique Millton and Tim Webber (Manon Farm, Australia); Stefano Colombo (Bar Brutal, Spain); Ava Mees List (noma, Denmark); Ketevan Berishvili (GoGo Wine, Georgia); Eddie Chami (Mersel Wine, Lebanon); Isabelle Legeron (RAW WINE fair, global); Gina Giugni (Lady of the Sunshine, USA); Sonia Gambino (Gustinella Wine, Italy); Stephanie and Eduard Tscheppe (Gut Oggau, Austria); Margaux Aubry ? (Naughty Piglets, UK)

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Book SynopsisEntertain like a queen with these forty recipes for Bridgerton-style food and drink in the first official cookbook from this hugely popular Shondaland series on Netflix. Whether it’s a sumptuous lawn party, a high tea, or a boozy late-night salon, this gorgeous cookbook delivers recipes for finger food, cocktails, and entertaining ideas that help you recreate the high society of Bridgerton in your own home. Host the perfect pique-nique, complete with the Duke’s favorite Gooseberry Hand Pies and a rousing game of Pall Mall (played the Bridgerton way, of course). Create grazing boards with recipes like Roasted Pork Belly Skewers and Beet-Dyed Deviled Eggs that are perfect for a stylish watching party. Evoke the delightful decadence of Lady Danbury’s Den of Iniquity with Sausage-Stuffed Mushroom Caps, an espresso martini, and an old-fashioned game of chance.    These forty recipes have been develo

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Book SynopsisThe most beautifully written description of what cooking is all about, and what it actually is, with recipes'' Nigella LawsonThrough the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world's great chefs know: that great meals rely on the bones and peels and ends of meals before them.She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully.By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.The Times/Sunday Times Food Book of the Year 2022

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Book SynopsisIn this beautiful festive craft book, Caroline Wendt and Pernilla Wästberg present a wealth of recipes, decorations and gifts to add a little Scandinavian magic to any Christmas!Bake tasty festive treats, from savoury breadsticks to delicious gingerbread men. Add Scandinavian flair to your home with cushions, wreaths and crocheted Santas. Decorate a Christmas tree the Swedish way, with frozen angels, knitted baubles and icing snowflakes. And share the festive cheer with perfect gifts like cookie jars and cute caramel crackers.A Swedish Christmas is packed with wonderful festive projects using all kinds of materials and techniques. Each project comes with simple, easy-to-follow instructions and beautiful photographs.Trade Review'Children and adults alike love to see what each day marked on an advent calendar will bring. Well this beautiful version will have them brimming with excitement as the 24 little boxes reveal their sweet surprises!'-- Love Crafting, Christmas 2013'There is lots of festive goodness inside this book ... This is a really nice book with a good mix of quick and more complex projects, lots of different crafts to choose from and a "something for everyone" style that ranges from cute to stylish, and from quirky & fun to traditional.'-- Laura Howard, Bugs and Fishes craft blog

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Book SynopsisMake every meal magical with The Witch’s Cookbook, your very own recipe grimoire! Chefs and bakers may seem to wield magic in the way they can whip up the most amazing dishes and desserts. But they are nothing compared to the original brewmasters—witches! Featuring over 50 wickedly delicious recipes, The Witch’s Cookbook is your short-and-sweet go-to for quick-and-easy meals with a mystical flair. Each recipe is witchcraft themed and can be made with traditional ingredients, plus a little bit of spellwork and magic, of course. Get your cauldron bubbling with recipes like: Toadstool Toppers Crow Familiar Nests Typhon’s Black Serpent Ramen Persephone’s Vegetable Bounty Midnight Berry Pavlovas Love Vitality Potion And more! Along with amazing meals to make any time of the year, The Witch’s Cookbook features “Witch Tips” that offer additional spells and blessings for your home and hearth. From breakfast to dessert and everything in between, The Witch’s Cookbook is sure to be your cooking companion for every solstice, full moon, and magical day of the year!Table of ContentsIntroduction A Magical Hearth and Home Sun Salutations Breakfast and Brunch Dish Bliss Lunch and Dinner Enchanting Small Bites Appetizers and Sides Spellbinding Sweets Desserts Conclusion Cauldron of Nourishment

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Book SynopsisJAMES BEARD AWARD WINNER • An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve

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Book Synopsis

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