Cookery Books

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisEnjoy two of life’s greatest pleasures – coffee and alcohol – with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails. First take a journey into the history and craft of coffee, the world's most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars. More than 75 recipes follow, covering all styles of cocktails from stirred and shaken through to blended and blazed. Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Cinnamon Toast Crunch White Russian and Whiskey Pour Over. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be the same!

Read more less

Book SynopsisBorn in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan says that his food isn’t fully authentically Chinese, but neither is he. His book, Wok, is the first Irish-Chinese cookbook to be published. The recipes include some of Kwanghi’s favourite meals that he grew up with that kept him in touch with his Asian heritage and the food that he cooks at home now with his family. You’ll also find some of the fusion flavours that Kwanghi loves as well as dishes influenced by his travels to Asia, from the flavours of the street food vendors to refined three-star Cantonese dishes. Broken down into nine sections – dumplings, street food, rice, beef, pork, chicken, seafood, vegetarian and sweet – with three recipes in each section, Kwanghi is sharing his fusion Asian food with a wider Irish audience.Trade Review"Kwanghi Chan cooks the best Sichuan-style aubergines you can eat. He also cooks the best soy-braised five-spice chicken you can eat. Recipes for both of those dishes are in his debut book, Wok, and we can't think of two better reasons as to why you need - need - to have a copy of Wok in your kitchen. Thing is, though, that there is so much more in Wok, and we don't just mean the stupendous recipes. Wok is a story of profound personal resilience and determination, framed in the context of great food. It's the story of a child of divorce who remade himself in a strange country, and who has made himself one of those rare talents known today by his mononym: Kwanghi. You will cook the chicken and the aubergines, and everything else in Wok. And Kwanghi's story will touch your heart." - John and Sally McKenna, McKennas' GuidesTable of ContentsIntroduction; My pantry; My tools; Wok 101; Sichuan-style pork & chive dumplings; Chicken & spring onion potsticker dumplings; Pork & prawn steamed siu mei dumplings; Chicken wings, three ways; Spice bag bao; Chips with tom yum mayo; How to cook rice; Young chow fried rice; Crabmeat fried rice; Prawn & chorizo fried rice; Top tips for stir-fry success; Beef with green peppers & black bean sauce; Stir-fried chilli beef with pak choi; Beef chow mein on crispy egg noodles; ChanChan; Char siu (Chinese barbecue pork); Dan dan noodles; Fried pork chops with lemon sauce; A short history of sweet & sour; Cantonese-style sweet & sour chicken; Soy-braised five-spice chicken; Chicken & spring onion hot pot; Steamed hake with sizzling spring onions & ginger; Salmon teriyaki rice bowls; Scallops with glass noodles; Wok-fried tofu & green beans; Sichuan-style aubergines; How to fry in a wok safely; Fried potato bird nests with stir-fried veg; Chinese sweets; Chilled mango sago soup; Matcha green tea mochi; Banana fritters with rum & raisin ice cream

Read more less

Book SynopsisIn Everyday Harumi, now reissed as an attractive jacketed paperback, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Using many of her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard.Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.Trade ReviewHarumi Kurihara is Japan's answer to Delia Smith. She is hugely popular and her recipes are homely and easy to follow - DeliciousAn unrelenting culinary force in her native land - the GuardianMs. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food ... has both a delicate balance of flavours and a stylish mashing of influences - The New York Times

Read more less

Book SynopsisThe dad?s guide to getting dinner on the table; more than 80 unfussy, uncompromising recipes for weeknights and beyond. With a foreword byGwyneth Paltrow.I am a professional chef. I?ve spent twenty-seven of my forty years in some of the best kitchens in the world. . . . And still, when my daughter, Helena, asks, ?Dad, what?s for dinner?? it gets me every time.This is a book for dads (and moms, and grandparents, and caregivers, and anyone else who needs to get dinner on the table without cooking the same old thing again). It?s a book that believes ?kids? food? can, and should, mean more than just buttered noodles or chicken fingers. In its pages, chef David Nayfeld translate his decades of professional expertise into something that all parents can use to become more confident and creative in the kitchen, and better able to care for their toughest customers?their kids.The result is a collection of more than eighty hearty, good-for-you recipes the whole family will love, from Italian Sausage and Broccolini Lasagna to The Best Fricking Meatloaf in the World; from Tomato and Bread Salad (it still counts as a salad!) to Cuppycakes with Vanilla Buttercream Frosting.Nayfeld?s goal is to empower home cooks, giving them the tools, strategies (the wonders of batch-cooking!), and recipes to break a reliance on frozen foods and takeout. It?s a book that helps to bring families together at the dinner table and to raise more adventurous eaters. And, most of all, it?s a book that answers the all-important question: Dad, what?s for dinner? (or lunch, or breakfast, or . . .)

Read more less

Book Synopsis

Read more less

Book SynopsisYotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @OttolenghiTrade ReviewIts this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. * Time out *A riot of colours, combinations and characteristically striking flavours. * Waitrose Kitchen *Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating. * Grazia *Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible – and infectious. -- Mina Holland and Dale Berning Sawa * Guardian *

Read more less

Book Synopsis

Read more less

Book SynopsisAWW unlicensed buy-in. Susanna Unsworth is a London-based food stylist, recipe developer and writer. She trained at Leiths School of Food and Wine and has worked as a chef in restaurants and privately. She has contributed to many major publications and food brands, and is author of both The Complete Veggie Air Fryer Cookbook and The Complete Microwave Cookbook.

Read more less

Book SynopsisDripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on.   “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious.  So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef.  And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more.With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.

Read more less

Book Synopsis

Read more less

Book SynopsisA stunning recipe book with easy-to-follow recipes, beautiful photography, charming good-humour and a wealth of information around the history of the pie from award-winning Pieminister - the creation of Tristan Hogg and Jon Simon - who have led the way in reinventing this great British classic for a new generation of food lovers. Guiding us through pie recipes for all seasons, and including sweet and savoury pies, this is the perfect choice for any foodie!''It is the honest good flavour of these pies I like so much'' -- Daily Telegraph''A book of delicious recipes for pies of all seasons'' -- Sun''A whole lot of pie love. Delicious'' -- Fork Magazine''You won''t believe that there are so many pies to be made: it''s great'' -- Choice Magazine''A beautiful book full of scrumptious recipes'' -- ***** Reader review''Yum yum!'' -- ***** Reader review''THE KING OF PIE BOOKS!'' -- ***** Reader review''This is Trade ReviewIt is the honest good flavour of these pies I like so much * Daily Telegraph *A book of delicious recipes for pies of all seasons * Sun *A whole lot of pie love. Delicious * Fork Magazine *You won't believe that there are so many pies to be made: it's great * Choice Magazine *We love this cookbook. It's the perfect book for the foodie in your life * Bella *

Read more less

Book SynopsisDeepen your relationship with the natural world through more than 80 delightfully inventive recipes featuring seasonal ingredients, plus thoughtful essays, tips, and basic techniques for foraging, preserving, and cooking over an open fire.At a time when we urgently need to connect with the earth, Rooted Kitchen offers a fresh way to appreciate nature and the treasures it provides. Organized seasonally, you’ll find recipes to make the most of your farmers market or neighborhood foraging haul, such as a comforting Nettle Orecchiette with Sausage and Mint in spring (and how to use nettle leaves to make a nutritious, soothing cup of tea on chilly mornings); Nectarine Salad with Cucumber, Fennel, Feta and Herbs in summer; and Fire-Roasted Pumpkin Fondue with Chanterelles in fall.You’ll also find tips for harvesting ingredients, from mushrooms to nettles to edible flowers, along with preser

Read more less

Book SynopsisNEW YORK TIMES BESTSELLER • Celebrate reality television star and beloved bartender Ariana Madix’s journey from heartbreak to empowerment with 60 high-drama cocktails that are as strong and inspiring as she is. When Ariana Madix famously discovered her partner was unfaithful, the incident—known as Scandoval—captivated audiences worldwide. She has now reclaimed her power, channeling her pain into a resounding statement of strength and resilience in Single AF Cocktails, a collection of alluring drinks that follow the trajectory of a relationship that starts beautifully but ends in disaster. The newly solo Ariana serves up her own recipes and perspective in a unique exploration of the stages of a doomed relationship. In her own words, Ariana takes back the narrative of her very public breakup while inspiring others to find inner strength in their own troubles. Each drink tells part of the story from her point of vi

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisA unique compilation of authentic home-cooking recipes from Cuba, reflecting the island's remarkable culinary diversityTrade ReviewAs featured in The Sunday Times '[One] of fall's top cookbooks.' - Wall Street Journal 'Pulling from Spanish, African, and Haitian influences, Madelaine Vázquez Gálvez and Imogene Tondre capture the mingling of different cultures with every recipe.' - Entertainment Weekly Online 'Each dish speaks to a moment in Cuba's history...The thoughtfulness behind these anthropological recipes is due to the fact the book's authors, Imogene Tondre and Madelaine Vazquez Galvez, are not just fantastic cooks but also food historians; the recipes are inspired by and made for home cooks.' - Food52 'Perhaps the most comprehensive compendium of traditional Cuban recipes to date — with an eye to preserving heritage techniques and preparations that are in danger of being lost in a fast-changing Cuba.' - Travel + Leisure 'This impressive overview of German cuisine—the type of encyclopedic cookbook that Phaidon does so well—is packed with the kind of comforting German recipes you might expect . . . But there are plenty of dishes that will challenge your assumptions about stereotypical German food, too.' - Departures 'Cuba: The Cookbook could not be more timely and necessary. Through illuminating text, vibrant photos, and mouthwatering dishes, Madelaine and Imogene skillfully share the history, memories, and stories of the Cuban people, and this collection will undoubtedly reverberate across oceans and continents.'– Bryant Terry, James Beard award-winning author of Afro-Vegan 'The ultimate guide to Cuban food... A compendium of Cuban home cooking, from golden arepas to rib-sticking stews, kaleidoscope-coloured shrimp cocktails to toothsome caramel custards.' – MrPorter.com 'Hefty and comprehensive. Stare at the images...and imagine a trip to Havana.' - Forbes 'On a mission to save traditional Cuban recipes, the authors interviewed Cuban chefs and elderly members of the community, and the result is this impressive tome. Interspersed with the traditional recipes are modern methods. There's a handy section on alternatives for any hard-to-find ingredients. With more than 350 recipes, it's a cookbook that just keeps on giving. ' - Choice

Read more less

Book SynopsisIn the fourth River Cottage handbook, Mark Diacono tells us everything we need to know to create our own productive, organic garden, no matter where we liveTrade Review'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook' Hugh Fearnley-Whittingstall

Read more less

Book SynopsisThe complete guide to barbecuing and grilling with over 150 hot ideas for every occasion, shown step-by-step in over 750 colour photographs. Get the most out of your barbecue with expert tips, techniques and sizzling recipes for grilled and griddled.

Read more less

Book SynopsisThe freshest recipes from the team at Mob - Fresh Mob is packed with 100 of our favourite dishes that are tasty, filling and nourishing. Fresh Mob shares balanced meals that celebrate the textures and flavours that make food great - we''re talking earthy Roast Aubergine and Squash Salad with Cheat''s XO Dressing, a juicy Grilled Chicken Burger with Mojo Verde and Avo Salsa, the most comforting Cabbage Spaghetti Aglio e Olio and a range of healthy-ish puddings such as Carrot Sheet Cake with Tahini Cream Cheese Frosting. As always, we promise minimal and affordable ingredients and every recipe serves 4, so you can share with friends, save leftovers for the next day or scale recipes up or down to feed a few or to feed a crowd.Lots of veg, lots of protein, lots of nutrients, lots of food that will leave you feeling good and satisfied. These are recipes to make every day delicious.Trade ReviewMob have done it again! Exciting, effortless and affordable cooking. A fabulous cookbook for everyone to enjoy and entertain with. -- Jessie Ware

Read more less

Book SynopsisAn elegant collection of over 100 recipes inspired by Chicago.From fruity juleps to creamy sours and old school martinis, these signature recipes from Chicago hotspots pay homage to the Windy City. With over 100 recipes and dozens of bartender profiles, you can drink like a local wherever you are. This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Chicago has to offer. Residents and tourists alike will discover locations and drinks that are sure to satisfy all tastes.Within the gorgeous, die-cut covers, you''ll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions Interviews with the city’s trendsetting bartenders and mixologists Bartending tips and techniques from the experts Food and drink destinations across the city And much more!  Get a taste

Read more less

Book SynopsisThis spirited collection brings you 100 exclusive recipes from Colorado’s most renowned bars.From the magnificent mountains to the sparkling rivers, these signature recipes embody the unique charm of colorful Colorado. With over 100 recipes and dozens of bartender profiles, you can drink like a local wherever you are. This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Colorado has to offer. Residents and tourists alike will discover locations and drinks that are sure to satisfy all tastes.Within the gorgeous, die-cut covers, you''ll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions Interviews with the state’s trendsetting bartenders and mixologists Bartending tips and techniques from the experts Food and drink destinations across the city And much more!

Read more less

Book SynopsisMichelin-starred chef Tom Kerridge explains how to diet by keeping all of the good stuff and none of the boring stuff.Tom Kerridge has positively transformed his life over the past year: he shed over one hundred and forty pounds and got his weight firmly under control. How has he done it? Not via ''clean eating'', nor by denying himself some of his favorite foods. He has cut down on carbs and booze, and has increased his intake of protein, fruit and vegetables, whilst retaining his signature flavors and big, bold, hearty dishes. This book reveals Tom''s story, his five-step program, and his go-to recipes that help with weight loss in a no-compromise, no-nonsense way. Think warm salads, sumptuous steaks (with no fries), delicious dark chocolate desserts and lots more . . . It''s win-win!Trade ReviewIn this inspirational new book, Tom Kerridge has blended delicious eats with science! His recipes are mouth-watering, but also educate us about which foods may enhance our dopamine levels and improve our mood * Dr Rachel Gow *‘Delicious recipes that will actually make you enjoy your health kick’ * Independent *‘The poster boy for achievable and sustainable weight loss’ * Men’s Health *‘Yes, this really is a diet! And it’s the most delicious one you’ll ever try’ * Daily Mail *

Read more less

Book Synopsis

Read more less

Book SynopsisCome with us on a beer-fuelled journey crisscrossing the globe, taking in every continentand more than 40 different countries, as we discover the huge range of different brewsavailable today around the world, explore their backstories, take a deep dive into thehistory of beer, going back 13,000 years to the dawn of civilisation, and come right up to the21st century to discover beer styles invented only a few years ago.No matter if you are a beginner in beer, just starting to discover the amazing variety ofbeverages made from grain and yeast that can be found from pole to pole, or anexperienced beer drinker who knows their porter from their pilsner and their bock fromtheir bitter, there will be stories within these pages that will educate, amaze, amuse andinspire you. Around the World in 80 Beers travels from the pine forest of Finland to thejungles of Brazil, and the moors of Scotland to the rocky coasts of New Zealand. It covers allthe great brewing cities of the world Munich, Pilsen

Read more less

Book Synopsis'One-in-a-million creativity, Ixta's food is simply outstanding!' Yotam Ottolenghi'This is such a beautiful and joyful book.' Nigella Lawson'Ixta is what we all long for in a cook. Innovative, passionate, exciting and accessible.' Andi Oliver'Ixta has a unique culinary voice, producing food that's bold and intense and audacious. Buckle up. It's quite a ride.' Diana Henry'Ixta is an alchemist with flavour. Thrilling recipes full of life and imagination. I can't wait to cook everything.' Jessie WareEveryday eating with built in wow factor - from the Ottolenghi protégé shaking up the food world. MEZCLA means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage - loved for her inventive ingredient combinations - shares her favourite mezcla of flavours. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savour the process), here are 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. Creative, colourful and always delicious, this is food for every day and every occasion. Includes quick, flavourful recipes, such as Giant Cheese on Toast with Honey and Urfa Butter and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto and Prawn Lasagne with Habanero Oil.Trade ReviewIxta is what we all long for in a cook. Innovative, passionate, exciting & accessible. -- Andi OliverI've been a mega fan of Ixta for years. The way she expresses life and color and soul into every dish is dang inspirational. And now you can have this feeling all to yourself, in book form! I keep mine on my bedside table and read it before I sleep and the first thing when I rise in the morning. Gives me that pep in my step just like her beautiful bold cooking! -- Eric WareheimMezcla ... is one of the hottest cookbooks of the year....The dishes Belfrage has created are vibrant and, as befitting fusion cuisine, exciting and inventive. Spectator Cookbooks of the Year 2023 * The Spectator *Subtitled 'recipes to excite', this book lives up to its billing * Daily Mail *Colourful recipes in this, her debut cookbook, sing with big, bold flavours. * The Independent *

Read more less

Book Synopsis2014 Gold Medal Winner from the North American Guild of Beer Writers for Best Beer Book Like good wine, certain beers can be aged under the right conditions to enhance and change their flavors in interesting and delicious ways. Good candidates for cellaring are either strong, sour, or smoked beers, such as barleywines, rauchbiers, and lambics. Patrick Dawson gives a list of easy-to-follow rules that lay the groundwork for identifying these cellar-worthy beers and then delves into the mysteries behind how and why they age as they do. Beer styles known for aging well are discussed and detailed profiles of commonly available beers that fall into these categories are included. There is also a short travel guide for bars and restaurants that specialize in vintage beer gives readers a way to taste what this new craft beer frontier is all about.

Read more less

Book Synopsis

Read more less

Book SynopsisA BRIGHT and BREEZY collection of TEMPTINGLY TRANSPORTABLE RECIPES for AL FRESCO EATING.

Read more less

Book SynopsisLEON was founded on the twin principles that food can both taste good and do you good. In this first book in their brand-new series, author and food journalist Rebecca Seal proves this with more than 100 mouthwatering ideas for hearty, healthy salads, ideal for any occasion.From portable salads to bring to work to salad platters for leisurely weekend lunches, this brand-new recipe collection from the brand behind the hugely successful LEON Happy Salads proves that there is much more to a salad than a few damp leaves.Recipes include:LEON Aioli Chicken SaladThai Crispy Duck and Pineapple SaladHoney and Harissa Roots and GrainsHalloumi Fries with Pomegranate and FennelCrab Cake SaladChipotle Seared Steak SaladLEON Rainbow SaladGriddled Hispi and Crispy Tofu

Read more less

Book Synopsis''The only challenger to Jamie Oliver''s world domination in the healthy fast-food stakes is the team behind Leon, which has built a mini-empire on the ethos that food should taste good and do you good''. - StylistThe first Leon restaurant, in London''s Carnaby Street, opened its doors in 2004 built on the promise of serving good fast food that does you good. Now, 43 restaurants later, Leon serves thousands of devoted fans a week. Leon Family & Friends is their fourth cookbook, created by Leon co-founder John Vincent and cookery writer and broadcaster Kay Plunkett-Hogge.At the heart of happy family life are meals spent together - sharing flavourful, nutritious food around the kitchen table and swapping stories of the day. Many of us feel we don''t have the time to cater for our families in the way that we''d like but Leon Family & Friends shows you how to make the most of the time available to feed your family and celebrates the power of food to

Read more less

Book SynopsisOver 150 delicious curries from India and Asia are shown step-by-step in more than 700 colour photographs. This is the definitive guide to mouthwatering, authentic curries from all corners of the Indian subcontinent, and from Thailand, Burma, Vietnam, Malaysia and the islands of Indonesia and the Philippines. It includes easy-to-follow presentation with stage-by-stage photography and sumptuous full-colour pictures of every featured dish. This book brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. For novice curry chefs, the basics of curry-making are fully explained, and there is a useful directory-style guide to the essential elements of a curry, including practical information on using spices and key ingredients such as root ginger, tamarind, coconut milk and lemongrass; making curry pastes and powders, and cooking perfect rice and noodles. Featuring more than 150 traditional recipes with step-by-step recipe instructions and exquisite colour photographs, making sensational hot and spicy curries has never been so easy.

Read more less

Book SynopsisThe Sheffield Cook Book: Second Helpings celebrates the best of the local food scene, with over 60 recipes from some of the city's finest restaurants, delis, gastro pubs and local suppliers including MasterChef finalist Stuart Archer and Great British Bake Off's Howard Middleton.

Read more less

Book Synopsis

Read more less

Book SynopsisPenang is one of the food capitals of Malaysia. However, over time, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. The tastes of home-cooked dishes have not been faithfully reproduced from one generation to the next. Similarly, street- food and restaurant recipes have not been faithfully passed from a retiring chef to his successor. This book preserves the Penang heritage food from days of yore, covering home- cooked food, street food and restaurant dishes. Meticulously researched, every recipe is prefaced with heritage information and, together, they trace Penang heritage food to its Thai, Hokkien, Hainanese, Indian and Malay roots. Penang Heritage Food won a national award for best culinary history in the World Gourmand World Cookbook Awards.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisBring your favorite anime foods to life with 75 recipes—from traditional Japanese favorites to inventive recreations—that are easy to make, fun, and delicious. Food plays an important role in anime, whether it is briefly shown in a slice-of-life scene or the entire plotline of an episode or even a series, and popular anime food creator Nadine Estero (@issagrill) has perfectly captured these favorite food moments. In The Anime Chef Cookbook, she brings 75 appetizers, mains, desserts, and drinks from the screen to your table so that you can enjoy the same foods as your favorite characters, with recipes including: Haikyuu!! steamed pork buns Food Wars! soufflé omelet Isekai Izakaya pork katsu sandwich My Hero Academia cold soba March Comes in Like a Lion pampered udon Dragon Ball Z meat lover's meat feast Kiki’s Delivery Service chocolate cake Your Name strawberry pancakes with macarons Clannad starfish scones Laid-Back Camp hot buttered rum cow and much more! Along with the easy-to-follow recipes are stunning anime-style food illustrations and information about the exact episodes that feature the foods, allowing The Anime Chef to immerse you in your favorite animated worlds while satisfying your appetite.Table of ContentsINTRODUCTION THE ANIME KITCHENAPPETIZERS AFTER-PRACTICE NIKUMAN - HAIKYUU!! SOUFFLÉ OMELET - FOOD WARS! TUNA MEATBALLS IN ORANGE SAUCE - ONE PIECE MITARASHI DANGO - SAMURA I CHAMPLOO PAPRIKA SEAFOOD CAESAR SALAD - MISS KOBAYASHI’S DRAGON MAID RUSSIAN ROULETTE TAKOYAKI - DRAGON BALL SUPER CAT ONIGIRI - FRUITS BASKET BENTO INSPIRATION - SCHOOL BABYSITTERS CHEESY POTATO PAVE - GODZILLA SINGULAR POINT PEANUT BUTTER SQUID - FOOD WARS! TOMATO MUSHROOM SOUP - TALES FROM EARTHSEA SHRIMP “EBI” KATSU SANDWICH - GOURMET GIRL GRAFFITI KARAAGE TO-GO - ODD TAXI SHINOBU’S HIREKATSU SANDWICH - IZEKAI IZAKAYA ASUNA’S STEAK SANDWICH - SWORD ART ONLINE SANDO INSPIRATION - K-ON!MAINS HOWL’S BREAKFAST PLATE - HOWL’S MOVING CASTLE PAMPERED UDON - MARCH COMES IN LIKE A LION TOFU STEAK - RESTAURANT TO ANOTHER WORLD SKYTREE PORK BOWL - SILVER SPOON MISO CHASHU RAMEN - BORUTO: NARUTO NEXT GENERAT IONS STUFFED HARD CRAB - TORIKO KATSUDON - YURI!!! ON ICE COLD SOBA NOODLES - MY HERO ACADEMIA GYUDON - DEMON SLAYER: MUGEN TRA IN LOBSTER AND SHRIMP RISOTTO - LAID-BACK CAMP MEAT LOVER’S MEAT FEAST - DRAGON BALL Z: KAKAROT PONYO’S HAM RAMEN - PONYO GRILLED WHOLE FISH - VIOLET EVERGARDEN SPINACH CHEESE QUICHE - FULLMETA L ALCHEMIST: BROTHERHOOD LUFFY’S FAVORITE MEAT - ONE PIECE OMURICE - BLEND-S GINGER CHICKEN MEATBALLS - JUJUTSU KAISEN SASHA’S STOLEN BREAD AND POTATO RATION SOUP - ATTACK ON TITAN GOLDEN ROASTED CORNISH HEN - SPIRITED AWAY MYSTERY SIZZLING STEAK - TOKYO GHOUL SPICY HARLOT SPAGHETTI - JOJO’S BIZARRE ADVENTURE SUPER SPICY MABO TOFU - ANGEL BEAT S! BURI DAIKON - RASCAL DOES NOT DREAM OF BUNNY GIRL SENPAI LAND AND SEA MIX OKONOMIYAKI - HIMOUTO! UMURU-CHAN R PIKACHU CURRY - POKÉMON CAFÉ MIX SOUP DUMPLINGS - SPIRITED AWAYDESSERTS STRAWBERRY PANCAKES WITH MACARONS - YOUR NAME MANGO PARFAIT - MAID-SAMA APRICOT CANELÉS - THE WAY OF THE HOUSEHUSBAND SHEEP’S MILK PORRIDGE WITH APPLES AND GOAT CHEESE - SPICE AND WOLF II RASPBERRY JAM THUMBPRINT COOKIES - THE SECRET WORLD OF ARRIETTY CHOCOLATE CORNETS - LUCKY STAR OHAGI - RUROUNI KENSHIN HONEY’S STRAWBERRY SHORTCAKE - OURA N HIGH SCHOOL HOST CLUB MINI MATCHA MOCHI PANCAKES - TOKYO REVENGERS CAT DONUTS - NEW GAME! CHARMY’S AFTER-BATTLE DESSERT - BLACK CLOVER KIKI’S CHOCOLATE CAKE - KIKI’S DELIVERY SERVICE CAT COOKIES - KAKEGURUI XX DEADLY DELICIOUS BLUEBERRY MERINGUE PIE - THAT TIME I GOT REINCARNATED AS A SLIME MONSTER CELL TRUFFLES - ONE-PUNCH MAN WHIPPED CHOCOLATE CAKE - KOMI CAN’T COMMUNICATE MOCHA POKÉ PUFFS - POKÉMON XY PANDA SHAVED ICE PARFAIT - POLAR BEAR CAFÉ KERO’S PURIN - CARDCAPTOR SAKURA FRUIT TARTS - THE ANCIENT MAGUS’ BRIDE STARFISH SCONES - CLANNAD SIBERIA SPONGE CAKE - THE WIND RISES CARAMEL WAFFLES WITH APPLES AND PECANS - YOUR LIE IN APRIL MATCHA MELON PAN TURTLES - YAKITATE !! JAPAN PANNA COTTA WITH RASPBERRY COULIS - CRAYON SHIN-CHANDRINKS HOT BUTTERED RUM COW - LAID-BACK CAMP LEMON SOUR - MOB PSYCHO 100 II STRAWBERRY MILK - GINTAMA PRAIRIE OYSTER - COWBOY BEBOP TOTORO LATTE ART - MY NEIGHBOR TOTORO RASPBERRY CITRUS TEA PUNCH - WHEN MARNIE WAS THERE FROZEN MANGO COCKTAIL - LOVE IS LIKE A COCKTAIL SENKU COLA - DR. STONE INDEX ABOUT THE AUTHOR

Read more less

Book SynopsisIncluding more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.Trade ReviewPublishers Weekly- "Organic farmer Asher, creator of the Black Sheep School of cheesemaking, packs plenty of information into this complete guide for both novice and experienced cheesemakers. He advocates strictly non-commercial methods in this detailed manifesto, showing aspiring cheese artisans how to craft indigenous cultures, make natural rennet, source quality raw milks, and construct their own caves. The 30 recipes with photos require neither additives nor sterilization and include methods for making chèvre, paneer, feta, yogurt-based cheeses, and aged rinded varieties (alpine, blue, and gouda). Chapters on salt, kefir, and the ecology of cheese are included. Asher’s political message is overt: He feels that regulations against using raw milk stand in the way of “your right to practice a natural and traditional cheese making.” His organic method is a political act in favor of 'cheese sovereignty' and takes a stand against corporate interference. Asher’s “contraband cheese” techniques aim to recover the traditional quality of cheese that has been lost."“If you want to know every possible detail about cheesemaking the natural way and on a small scale in your home, The Art of Natural Cheesemaking is the book for you--even if you'd just like to dabble in your kitchen. There are chapters on kefir, yogurt cheeses and paneer for beginners and, for advanced students, detailed instructions on how to make rennet from the fourth stomach of a calf. Everything is beautifully illustrated and carefully explained. This book will entice many to join the ranks of those engaged in the art of transforming milk to delicious end products. As the old saying goes, ‘Blessed are the cheesemakers.’ Many more will become blessed thanks to David Asher's work.”-- Sally Fallon Morell, president, the Weston A. Price Foundation, and cheesemaker, P. A. Bowen Farmstead“David Asher’s book is brave and important, teaching us to tend to what matters by helping us understand process before recipes. This book expands the boundaries of sustainability, deepening the power of independent autonomy and local flavor, making our world more delicious.”--Shannon Hayes, author, Radical Homemakers: Reclaiming Domesticity from a Consumer Culture“The Art of Natural Cheesemaking is a breakthrough book. The interest among eaters to explore this next stage in do-it-yourself living in the 21st century has finally reached dairy. What’s great about Asher’s book is that it is practical and zeroes in on cheese products one may actually make successfully at home. It is unlikely that DIY cheesemaking will put any cheesemonger or cheese producer out of business. Quite the opposite, in fact: The more we remove the mystery to manufacturing even the simplest of cheeses at home, the more we will come to admire the craftsmanship that dairy farmers and artisanal cheesemakers bring to their work, to make life better and tastier for the rest of us.”-- Richard McCarthy, executive director, Slow Food USA

Read more less

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.<

Read more less

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 *

Read more less

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.

Read more less

Book SynopsisTHE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.Trade ReviewRose Gray and Ruth Rogers are cooks of unquestioned skill and dedication. River Cafe Cook Book defined a new era in the worship of food-as-lifestyle accessory. That alone guarantees a place in history * Guardian Weekend *

Read more less

Book SynopsisWinemaking is never easy – but in the case of Chateau Musar, the most famous wine to come out of Lebanon, there have been times when it has been almost impossibly difficult. Serge Hochar would say ‘in Lebanon, difficulties are our habit. We are addicted to difficulties!’ and he famously continued to make his wines regardless of the bombing and shelling attacks going on around him. This is his story, and the story of Gaston, Marc, Ralph and Tarek, the new generation that follows him, carrying on the tradition of making wines of charisma and character with minimal interference. It is a tale of our times; winemaking at its most instinctive and natural, inspired by Mother Nature, and resonating powerfully with the spirit of survival that has sustained the Hochars’ troubled homeland, Lebanon. With contributions from Kevin Gould, Elizabeth Gilbert, Catherine Miles, Edward Ragg MW, Fongyee Walker MW, Jancis Robinson MW, Michael Broadbent, Steven Spurrier, Andrew Jefford, Bartholomew Broadbent and Susan Keevil, Chateau Musar, The Story of a Wine Icon is the perfect read for those who want to learn more about this incredible wine and delve into the multi-millennia-tradition of Lebanese wine.Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal

Read more less