Food & Drink Books

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Book SynopsisThe essential cookbook for any Instant Pot Mini ownerwith recipes perfectly sized to fit this small machine!

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Book SynopsisCreate delicious dishes from My Neighbor Totoro, Howl’s Moving Castle, and more with this cookbook inspired by the stunning worlds of Studio Ghibli!Whether they offer a moment of family bonding, comfort in difficult situations, or pesky temptations, the kitchen scenes are always of central importance in Studio Ghibli films. Now, with Studio Ghibli: The Unofficial Cookbook, you can recreate more than twenty of these movie-inspired recipes in your own home! Featuring recipes such as the sumptuous bento from My Neighbor Totoro, the herring and pumpkin pie from Kiki's Delivery Service, the red bean buns from Spirited Away, and more, Studio Ghibli: The Unofficial Cookbook is a must-have culinary tribute to Studio Ghibli’s greatest masterpieces! 20+ RECIPES: More than 20 Studio Ghibli-inspired recipes, including the red bean buns from Spirited Away, ramen from Ponyo, and more STUNNING IMAGES: Beautiful, full-color photos of the finished dishes help ensure success BRING THE WORLD OF STUDIO GHIBLI INTO YOUR KITCHEN: Discover dishes inspired by acclaimed films such as Howl’s Moving Castle, Ponyo, Princess Mononoke, Nausicaä of the Valley of the Wind, and more FOR ALL SKILL LEVELS: Easy-to-follow recipes and everyday ingredients make this the perfect cookbook for beginner and experienced chefs alike PERFECT GIFT FOR STUDIO GHIBLI FANS: Studio Ghibli: The Unofficial Cookbook is a fantastic gift for the Studio Ghibli and Hayao Miyazaki enthusiasts in your life.    

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Book SynopsisAnthony Bourdain is a life-long line cook and author of Kitchen Confidential. Here, he sets off to eat his way around the world. He heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).Trade Review'It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' SUNDAY TELEGRAPH 'Brilliantly written up in a raw, stylish gonzo prose, with pitch-black humour and a devilish turn of phrase' EVENING STANDARD

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Book SynopsisImprove the health of your family and the planet with more than 125 delicious, plant-based, easy-to-prepare recipes for every meal of the day.The Meat-Free Kitchen has all the recipes you need for busy weeknights, packed weekends, or whenever you feel like trying out a meat-free meal. From many different breakfast options to many different kinds of vegetarian burgers, these meatless meals will satisfy even the pickiest of palates.Chapters cover all meals throughout the day, from yummy breakfasts to satisfying salads, hearty soups, handheld snacks, perfect pastas, and one-pot wonders. Many of these recipes can also be made in 30 minutes or less. Preparing meatless meals has never been simpler! Find something for everyone with recipes like: Banana Walnut Baked Oatmeal Creamy Tomato Soup with Orzo Black Bean Citrus Quinoa Salad Curried Tofu Salad Sandwiches Spicy Hummus Veggie

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Book Synopsis**THE SUNDAY TIMES BESTSELLER**‘A boon for any busy household' Jay RaynerThe ultimate vegetarian and vegan cook book. Seventy-five easy one-tin recipes: half vegan, half vegetarian, all delicious.With every meal in this book, you simply pop your ingredients in a tin and let the oven do the work.From flexitarians to families, this book is for anyone who wants to eat easy veg and plant-based meals using everyday ingredients and store cupboard staples.This winter, why not give greens some love?'This book will earn a place in kitchens up and down the country' Nigella Lawson 'This book has changed my life' Juno Dawson'So delicious. So easy' Nina StibbeINDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOW.Trade ReviewI was drawn to the Rainbow Tabbouleh with Avocado, Radishes and Pomegranate, to the Mediterranean Courgettes with Olives, Feta and Tomatoes, to the Beetroot, Chick Pea and Coconut curry - a ruby beauty! - and to so much more within these pages... I don’t doubt it will be every bit as successful, maybe even more, than Rukmini's first volume, which has earned a place in kitchens up and down the country. * Nigella Lawson *A boon for any busy household -- Jay Rayner * Observer Books of the Year *This book has changed my life * Juno Dawson *This book will transform your summer meals * Great British Food *Wonderful. So delicious. So easy * Nina Stibbe *Impressive… minimum fuss and maximum flavour * Simple Things *It hinges on chucking a whole load of ingredients into a single tin and roasting it all into speedy, tasty, flavourful life * Northern Echo *Minimum fuss and maximum flavour as showcased in these bright, bold recipes * Sunday Express *Drool-worthy recipes * Liz Earle Wellbeing Magazine *Rukmini has carefully considered tastes and textures in her assembly of clever, low-maintenance, all-in-one meals * Crumbs *My fave kind of cooking: chuck some things in one tin and whack it in the oven. Go do something else for a while then dinner's ready * Kate Leaver, author of The Friendship Cure *There are plenty of punchy flavours here and the beauty of this kind of cooking is that it requires so little preparation * Daily Mail, **Books of the Year** *So clever and fantastic for families * Daily Telegraph *Packed with easy and delicious vegan and vegetarian recipes from one-pan cooking whiz Rukmini Iyer. * Ocado Life *I genuinely can't remember what my partner and I ate for dinner before buying this book -- Cheryl Freedman * Healthy Magazine *It's not an exaggeration to say these [Roasting Tin] titles...have changed the way I eat, cook and entertain. These titles would be especially good for students or reluctant chefs, as I was. -- Juno Dawson * Good Housekeeping *A reliable crowd-pleaser and the book is also bursting with ideas for inventive and exciting side dishes... it is a godsend on a busy weeknight -- Stacey Smith * Independent *

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Book SynopsisBegin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as: -Tuh’u: a red beet stew with leeks dating back to 1740 BC -Globi: deep-fried cheese balls with honey and poppy seeds -Soul Cakes: yeasted buns with currants from circa 1600 -Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 -And much more. Including the original recipe and Miller’s modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.Trade Review“Even if we never make these dishes of ancient times, Miller’s book is a fascinating read.” —New York Journal of Books“A great sense of humor tempers Miller’s erudition and encourages curious cooks to serve up some of these historical foods to entertain families and guests and provoke dinner table conversation.” —Booklist, Starred Review"Throughout, Miller skillfully balances history with tantalizing recipes, and manages to make even ancient fare accessible with suggested ingredient substitutions and an inviting tone. The result is a fascinating outing that will entice history buffs and home cooks alike." —Publishers Weekly“I love Tasting History and everything about this terrific cookbook. This is true time travel.” —Phil Rosenthal, host of Somebody Feed Phil“This fascinating book is a must-have for both history lovers and cooks alike. It leaves you feeling enlightened and inspired.” —John Kanell, author of Preppy Kitchen“This is the perfect book for any food history fanatic (guilty as charged), or, in truth, any food fanatic. To create a series of beautifully realized and photographed recipes that take you on a path from the earliest written clay tablets of Babylon, all the way through history to the dishes that built the Americas, is a huge undertaking. However, it is one that Max Miller achieves with all the wit, enthusiasm, accessibility, and accuracy that have made his YouTube channel such a deserved internet sensation.” —Simon Majumdar, author, television personality, and creator of the food history podcast Eat My Globe“Max Miller is not only a prodigy, utterly charming, and witty, but a first-rate historian. He brings the culinary past to life, setting old recipes in context brilliantly and making them thoroughly accessible to the intrepid modern diner.” —Ken Albala, professor of history, University of the Pacific

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Book SynopsisSmall-plate dining is a Mediterranean tradition that’s become popular throughout the world. Mediterranean Small Plates includes recipes and presentation ideas for appetizers, antipasto, and charcuterie to share with friends and family.

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Book SynopsisThis is the ultimate book of pasta. With over 100 recipes - all pasta - it is for pasta lovers everywhere.

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Book SynopsisGrab your ingredients and put on your cooking capeit's time to cook the most mouth-watering recipes in Gielinor with the official RuneScape cookbook!

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Book SynopsisWith a tribute to Southern Turkish Cuisine Foreword by Ghillie Basan GOURMAND World Cookbook Awards Winner, Best In The World, Heritage Turkey Foreword Indies AwardsWinner (USA, International), Honorable Mention for Cooking "My very warm welcome to you - Hosgeldiniz" This book is Ozlem's tribute to the wonderfully diverse cuisine of Turkey and a celebration of her Southern Turkish roots with local recipes from her home town, Antioch, Antakya. She hopes these recipes will take you on a Turkish journey - to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture. Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. Living abroad, it can be difficult to access speciality ingredients, so she also offers substitutes and/or alternatives wherever she can. She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones. Her roots - Ancient Antioch, Antakya Her family's roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land. Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother's 450 year old stone home, under the fig and walnut trees. Her dad's father, Ahmet, was a soap maker (her father's surname "Sabuncu", means "soap maker") making the city's landmark olive oil soaps. Her mother's father, Suphi, was a food merchant, trading fresh and dried produce within the city as well as with Syria. She grew up with the abundance of fresh produce as her grandpa would share cases of figs, aubergines and tomatoes with family and friends at the family home in Antioch. Love of good food and sharing has been instilled in her since childhood and she grew up with the generosity of her parents and extended family. Her mother and grandma would cook lunch and dinner every day and everyone would be welcomed to their table. Her grandma would leave an extra plate or two on the table as someone would always turn up at mealtimes and they would be warmly welcomed to the dining table. They would all sit around her courtyard dinner table under the fig tree and have a feast of senses with arrays of wonderful mezzes (small plates of appetizers), an abundance of fresh fruit and vegetables cooked in olive oil (Zeytinyaglilar), succulent kebabs and many more. The Turkish saying "Basimin ustunde yerin var" ("I would place you at the top of my head") sums up the Turkish hospitality perfectly. For Turks guests are the most important people. Turks place their guests at the top of the table and they are always delighted to share whatever food they have. A typical Turkish table Preparing dishes is a personal choice and it is perfectly fine to tweak a recipe to reflect your taste as well as making use of what you have in your cupboard. When tackling a new recipe, say stuffed vegetables, it always starts with a phone call to Ozlem's mother. Her mum talks about how she makes it, and Ozlem tells her about the ingredients she can get (for instance instead of pointy red peppers, it could be bell peppers), and things she may be able to substitute with others. They remember how they would all gather at preparing the filling for dolma, her dad collecting vegetables from the market and settling into removing seeds from peppers, her mum preparing the filling and whoever is around the house setting the table and helping to stuff the vegetables. She is mindful and very grateful to have grown up with such a love of food, caring for one another and helping one another. Turks love to have family and friends around and there's always an abundance of food at the table. A typical Turkish meal usually starts with soup, a very important part of Turkish cuisine. And there is always some hot and cold mezzes on the table; it could be filo pastry rolls with cheese and parsley, Sigara Boregi, or perhaps spinach and feta pie with filo pastry, Ispanakli Borek. Depending on the season and the region, on the table there may be pureed eggplants (aubergines) with lemon and olive oil sauce, Patlican Salata or red pepper paste and walnuts dip, Cevizli Biber. Then there is often a meat based course; it can be a hearty stew or casserole with meat, chicken or in season fish and seasonal vegetables or salad. Turks love their dessert; from baklava to stuffed apricots with walnuts, there's always time for dessert. And they finish off with a wonderful Turkish coffee or Turkish tea, cay, savoring every sip in the company of friends and family. Today in Turkey, food and mealtimes are still the hub of everyday life. Time is always taken to share meals with family members or friends, to relax and enjoy conversations. Participants wish each other "Afiyet Olsun", literally meaning "May you be healthy and happy with this food you eat". This is followed by a tribute to the creator of the meal, "Elinize Saglik", meaning "Health to your hands". Guests are always received with the most cordial hospitality and it is believed that no one should ever leave a Turkish table without feeling satisfied and happy. Antakya's Cuisine Antakya's cuisine has an incredible richness of fresh herbs, spices, grains like bulgur and freekeh, natural condiments like olive oil and pomegranate molasses. It's a cuisine packed with flavour and ancient traditions, from where her cooking has been inspired. Antakya's (ancient Antioch's) cuisine is influenced by Ottoman, Arabic and French cuisines (Antakya was under French rule for a short period after the collapse of the Ottoman Empire, before it became part of the Republic of Turkey). Antakya also hosts many diverse communities, including the Vakifli Armenian village and various religious groups. Jews, Christians, Muslims live in harmony, under one roof. She loves that you can hear the church bell alongside the muezzin call tor prayer at the mosque's minarets for Muslims. Her food merchant uncle in Antakya would celebrate Christmas and Hannukah with his Christian and Jewish friends, as well as breaking his fast with the Muslim community during Ramadan. She hopes this book will provide you with a good, inviting introduction to Turkish cuisine. These are some of her own favorite Turkish recipes - lovingly made and passed down from her grandmother to her parents and now to her own family's table. She truly hopes they will inspire you to create, cook, experiment and most of all enjoy the magnificent cuisine of Turkey.Trade Review* Best in the World for Food Heritage, Gourmand World Cookbook Awards * Honorable Mention, Foreword Indies Book of the Year Awards, in Cooking * Speaker at Edinburgh International Literary Festival * Speaker at Turkey's Ambassador to London's residence * Speaker at London Book Fair, Turkish Ministry of Culture & Tourism's stand * Waitrose Magazine, Food * The Guardian * The Mediterranean Lifestyle * The Sun * Time & Leisure * Londra Gazete * Daily Sabah: Ozlem's Turkish Table wins;"Oscar" of cookbooks * Turkish British * Anglo Turkish Society * Turkish Chefs of the World (Dunyanin Turk Sefleri) Turkish national TV (TRT) * Melissa's Produce (USA) * Inside Out Istanbul, Merhaba & North Cyprus Scene * Green Prophet * FAWCO, Anglo-Turkish SocietyTable of ContentsMy Turkish Culinary Journey Introduction Condiments Soups & Dips Hot and Cold Mezes Salads Turkish Breakfast Savoury Pastries Vegetables Meat and Poultry Bulgar, Rice and Legumes Fish and Seafood Desserts, Sweat Treats and Turkish Coffee Suggested Menus Acknowledgements Index

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Book SynopsisA treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain. 12,000 first printing.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisExperience Middle-earth like never before with over 75 recipes inspired by foods from J.R.R. Tolkien's epic Lord of the Rings.

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Book SynopsisSami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's.Sami moved to London in 1997 and worked at Baker & Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. At Ottolenghi, Sami and Yotam created a concept that has proven a huge success from day one, serving trademark savoury food and pastries, providing catering and running two busy restaurants in central London. Over the years, Sami was in charge of food creativity and nurturing younger chefs around the company.Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook. Sami's third cookbook Falastin is co-authored with Tara Wigley and was the winner of the Fortnum & Mason Cookery Book of the Year 2021.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisDeborah Kaloper is a California-raised, Melbourne-based sought-after food stylist, prop stylist and recipe developer. Her passion for all things food started at the age of six with her first cookbook given to her by her grandmother, Nonie. A former breakfast and pastry chef, Deb works daily with top Australian photographers, chefs, food writers, and brands, styling their food for books, magazines, and advertising. In her downtime you can find her up early walking along the ocean to catch the sunrise and trying to perfect the latest food craze.

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Book SynopsisThe original large format edition of Spirit of Place, exploring the fifty greatest distilleries in Scotland.Trade Review"Spirit of Place is a lavishly illustrated tour of 50 classic distilleries - many you've heard of and some you haven't. The coffee table book explores the heritage of moor and peat, from the Lowlands to the brooding, misty islands, and Mr. MacLean serves up dram after dram of useful detail ... But it's the captivating photographs by Lara Platman and Allan MacDonald that gave me a implacable thirst. ... This is armchair travel at its best - even if it's only as far as the cabinet for a refill."“essential reading for anyone fond of a wee dram”“ essential reading for anyone fond of a wee dram” “ If you love the wide range of Scottish scenery and a dram or two of Scotch whisky, Spirit of Place will inspire you. … It’ s a sumptuous and unusual coffee table tome.” "Spirit of Place is a lavishly illustrated tour of 50 classic distilleries - many you've heard of and some you haven't. The coffee table book explores the heritage of moor and peat, from the Lowlands to the brooding, misty islands, and Mr. MacLean serves up dram after dram of useful detail ... But it's the captivating photographs by Lara Platman and Allan MacDonald that gave me a implacable thirst. ... This is armchair travel at its best - even if it's only as far as the cabinet for a refill." “ superb regional guide to 60 leading distilleries ... Shots of the distilleries combine with wonderful landscape photography.”

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Book SynopsisThe definitive collection of pasta recipes featuring this most iconic and popular Italian ingredient – from the experts at the prestigious Silver Spoon KitchenTrade Review‘For its sheer breadth, this compendium will be a worthy addition to the pasta lover’s library.’ – Publishers Weekly‘Pasta lovers will need to add [this] to [their] shelves.’ – Appetito Magazine

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Book SynopsisThe definitive bible on Mexican homecooking by Mexico's leading culinary authority, Margarita Carrillo ArronteTrade ReviewNamed One of the Top Ten Cookbooks of Fall 2014 by Publishers Weekly 'All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don't have to - Margarita has done it for me!' – Eva Longoria 'Absolutely wonderful. I wish I could close my door and read it all day.' – Nancy Wall Hopkins, Senior Deputy Editor, Food & Entertaining'Hasta La Vista, Tex Mex.' – Better Homes and Gardens'Mexico: The Cookbook may kill your taste for supermarket salsa for good.' – ELLE Magazine'Mexico: The Cookbook promises to introduce even the biggest fans of tort as and tamales to something new about Mexican cuisine and aims to prove that it can be as refined as it is accessible.' – TIME'Exquisitely beautiful and encyclopedic.' – T Magazine Essential'Your go-to guide to Mexican home cooking.' – Tasting Table 'A mammoth 700 page collection of Mexican recipes ... A "food bible."' – Publishers Weekly'Might just be the most comprehensive cookbook on the country's cuisine ever published.' – The Sunday Times Travel'Definitive ... Even the most learned Mexican food expert would be pushed to think of a dish not already listed. A beautiful book in both design and substance ... Can't be faulted.' – The Culture Trip'With its laser-cut hot pink cover, I can only tell you the recipes beneath it are just as divine.' – SFGirl by Bay'The Mexican home-cooking bible (and the most beautiful book).' – Domestic Sluttery'This weighty book includes more than 600 recipes for home-style Mexican dishes, and its vibrant cutwork cover adds spice, energy, and cheer to any cookbook shelf.' – Allrecipes'I heard Margarita Carrillo Arronte was the authority on Mexican food, so I got this cookbook and never looked back. The salsa is so good it makes all supermarket-bought salsa seem tasteless and insipid by comparison, and her traditional taco recipes are incredible and perfect for summer eating.' – The Pool'I have long been an admirer of Margarita Carrillo's work. In her new book, her warm and expert voice shines and proves to be a most delightful guide through the fascinating labyrinth of Mexican cuisine. Every cook, be it expert or beginner, will benefit and savor from this splendid Mexican cookbook with hundreds of tried and true recipes: a must for any Mexican food lover.' – Pati Jinich 'Margarita is the embodiment of everything that I love about Mexico and her food is delicious. A definite hero.' – Thomasina Miers

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Book SynopsisThe Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson.Trade ReviewFeatured on the Netflix documentary series Chef's Table '[An] epic tome, which somehow manages to include what seems to be the whole of traditional and modern cooking from Finland to Greenland.' – New York Times 'It's an absolutely essential book for anyone who delights in cooking, storytelling, culture, and history.' – Departures 'A beautiful compendium of landscapes and larder recipes.' – ELLE Decoration 'Not so much a cookbook as an encyclopedia of tastes from a part of the world you instantly - from page one - want to travel the length and breadth of.' – Guardian, Cook

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Book SynopsisReduce food waste and make food in minutes using your favorite kitchen appliance—the air fryer—with these 175 single-serving recipes.Don’t know what to make when you’re cooking for one? This cookbook gives you endless possibilities with single-serving meals from your air fryer! With its quick cook times, the air fryer is a fast and easy way to get dinner on the table. And now you can even enjoy a delicious homemade meal with none of the lingering leftovers. Whether you live alone or need a quick meal for just yourself, The “I Love My Air Fryer” Cooking for One Recipe Book will teach you how to create perfectly portioned recipes. With 175 recipes and photographs throughout, this cookbook is a must-have for air fryer fans. You’ll find satisfying, single-serving dishes for every meal of the day, from breakfast to dessert.

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Book SynopsisKeep your cholesterol levels in check and reduce your risk for developing heart disease and other chronic conditions with these 200 healthy and satisfying low-cholesterol recipes. Is your health care professional concerned about your high blood cholesterol levels? Do you worry that excess weight could have a detrimental effect on your health? Or are you simply looking for a healthier lifestyle? Changing your diet is the most effective way to lose weight and reduce your cholesterol level and The Everything Low-Cholesterol Cookbook is here to help! This cookbook is your introduction to the benefits of a heart-healthy diet. Learn about cholesterol and its role in heart disease, how lifestyle changes can reduce your risk of heart disease and other chronic conditions, and how losing excess weight can improve your health. You’ll also find 200 recipes for satisfying dishes that focus on a rainbow of vegetables and fruits, healthy fats, and satisfying proteins. Each recipe is low in sugar but high in flavor, so you don’t have to sacrifice delicious foods to be healthy!

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Book SynopsisDiscover the magical properties, qualities, and symbolism of 100 basic ingredients so they can add magic to any meal—at any time and in any situation. Every house witch knows: the kitchen is an essential part of your magical practice. From preparing food to enjoying a meal, it’s important to honor the process of making a dish, to appreciate each individual ingredient, and to make magic from the recipes you already know and love. First, dive into the world of kitchen magic and spellwork; then go back to the basics to learn the magical properties, qualities, and symbolism of 100 essential everyday ingredients so that you can learn to add a little magic to every meal. You’ll learn: -That chocolate is associated with love, but different types of chocolate are connected with different types of love from romance to friendship -That figs promote safety while traveling, so you may want to incorporate figs into a dish before your next vacation -That you should choose your pasta wisely for different shapes are associated with different outcomes -That onion can be used for healing, and the tears the onion causes when you cut it can be just as important as the dish you make with it -And much more! Transform your favorite recipes into magical spells, use different ingredients to maximum advantage, and enhance your kitchen witchery with the help of The Kitchen Witch.

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Book SynopsisAmazing, big-flavor recipes for food-obsessed people from one of social media’s most beloved and popular personalities Henry Laporte a.k.a. @Salt_Hank.Salt Hank’s love for food began when he first tasted salami on Christmas Day at six years old, and it changed the trajectory of his life. Hank, also known as Henry Laporte, now makes big-personality videos about the most flavor-packed food imaginable for millions of die-hard fans. His TikTok and Instagram videos may not have a lot of talking (except to capture Hank’s gasps of joy when he tastes the final dish), but they do have many mouthwatering close-ups of dripping sauce, juicy meats, crispy bread, and whatever else is sure to stir the heart of viewers and leave them craving more. Salt Hank is his first cookbook that includes an entire chapter of fried food; main courses like Bang Bang Shrimp Tacos or Duck Breast with Potato Chips and Pan Sauce; a chapter dedicated to sauces and dips bec

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Book SynopsisFeatures more than 150 delicious, easy-to-make recipes for students and others on the go. 'Clueless in the Kitchen' is designed for beginners - and other time-challenged cooks - who love good food, cooked from scratch, but also want to have a life. 'Clueless in the Kitchen' gives you the straightforward instructions you need to put together healthy meals and snacks (without obsessing). There is lots of information on preparing meals for a household, even if it includes vegetarians or young parents with picky eaters. Included are survival tips and useful cooking advice for everyone, including knife skills every cook needs to know. Now illustrated with 100 colour photographs, this revised and updated edition guides the inexperienced cook through a whole new kitchen experience. Every recipe is presented and tested to ensure that it is easy to make in the least amount of time possible. 'Clueless in the Kitchen' is filled with simple recipes for just about everything you might ever want to eat. There are recipes for lasagna, chilli and fajitas, there are curries and casseroles, hearty soups and lots of great snacks. There are even some truly decadent desserts. The range of delicious recipes include: * Chunky guacamole and other dips; * Creamy Pumpkin, Minestrone and Potato Soups; * Authentic Greek Salad, Cheery Carrot and Raisin Salad; * Pancakes, Crepes and Scrambled Eggs; * Beef Stew, Nearly Normal Shepherd's Pie and Sloppy Joes; * Fried Rice, Stuffed Peppers and Thermonuclear Chicken Wings; * Amazing Chocolate Cake and Chocolate Chip Cookies. Whether you're a student or short on time, or looking to spruce up your everyday cooking repertoire, 'Clueless in the Kitchen' is the best possible guide to healthy home cooking.Trade Review'This is a great cookbook for the younger and inexperienced cook. The language used is informal and very conversational ... This book is extremely useful and a great addition to the library of the newly moved out young person' - Resource Links. 'Young adults who like to cook or would like to learn more about cooking will appreciate the abundant information and recipes here ... The author makes a strong case for fresh over convenience and processed food and explains many cooking and kitchen basics ... its basic food message is sensible and the recipes are appealing' - Booklist. 'Wryly humorous collection of 200 recipes ... substantial basic information on cooking ... friendly, tongue-in-cheek tone' - School Library Journal.

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Book SynopsisHow to Make Coffee explores the scientific principles behind the art of coffee making, along with step-by-step instructions of all the major methods, and which beans, roast, and grind are best for them. This book also covers topics such as: The history of the bean Chemical composition Caffeine and decaf Milk Roasting and grinding Machines and gadgets . . . and many more Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it. How is it that coffee has such a hold? Its all in the chemistry; the molecular structure of caffeine and the flavour-making phenols and fats that can be lured out from the bean by roasting, grinding and brewing.Making good coffee depends on understanding the science: why water has to be at a certain temperature, how roast affects taste, and what happens when you add cream. This book lays out the scientificprinciples for the coffee-loving non-scientist; stick to these and you will never drink an ordinary cup of joe again.

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Book Synopsis'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life… without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain… so grateful to have this.' - Stephen Fry 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' – Marina O'Loughlin, British journalist, writer and restaurant critic Discover over 550 much-loved authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland, celebrating the rich traditions of regional and seasonal British cooking In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates. Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast. The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine. Chapters include: Eggs and Dairy Soups and Stews Vegetables Fish and Shellfish Poultry Game and Game Birds Beef Pork and Lamb Savoury Pies and Pasties Stuffings, Dumplings, Porridge and Pastry Griddle Cakes and Breads Oven-Baked Breads and Savoury Bakes Cakes, Buns and Biscuits Puddings and Pies Sauces, Confections and PreservesTrade ReviewFeatured in Travel + Leisure's Best Fall Food Books Featured in Eater's Top 10 Best Cookbooks of Fall 2022 Featured in Food & Wine's Best Fall 2022 Cookbook 'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life … without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain … so grateful to have this.' – Stephen Fry 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' – Marina O'Loughlin, British journalist, writer and restaurant critic 'A fascinating dive into the historic underbelly of British cuisine … required reading for any person interested in food.' – René Redzepi, head chef and owner of restaurant noma in Copenhagen 'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' – Elisabeth Luard, food writer, artist and broadcaster 'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' – Pierre Koffmann, internationally acclaimed chef 'A wonderfully rich book' – Diana Henry, The Telegraph 'A treasure trove of splendidly named delicacies … This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.' – Eater 'The reader comes away with a newfound understanding and appreciation of the wonderful nuances of good British fare' – Delicious 'Mervis masterfully moves between the sublime and the scrumptious ... Pure poetry' – Monocle 'Ready for a culinary tour of England, Wales, Scotland, and Northern Ireland? Author and food historian Ben Mervis is your guide answering your questions on British cooking.' – Philadelphia Inquirer 'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' – Sumayya Usmani, author Summers Under the Tamarind Tree 'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' – Publishers Weekly 'Looking for your meat pies and puddings? [The British Cookbook] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more.' – Stained Page News 'This 464-page, fire-engine-red tome is a once-in-a-generation anthology containing hundreds of British recipes both familiar … and more obscure.' – Saveur 'The tide is finally turning on the outdated notion that British food isn't crave-worthy. Ben Mervis showcases the variety of British cooking with a robust collection of favored staples like the Full Breakfast, Mince and Tatties, and the Scotch Egg (a dish I've yet to master), as well as many, many more. The book is laid out with an easily navigable index and punctuated by dreamy images of the English countryside. For those who love a good British dish and want some inspiration in between trips across the pond, this cookbook is for you.' – Sean Flynn, Food & Wine

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Book SynopsisBring the merry festivities from the screen right to your own table with The Christmas Movie Cookbook with more than 65 scrumptious recipes inspired by scenes from your favorite Christmas films.Do you ever yearn for roast turkey while watching National Lampoon’s Christmas Vacation? Or, for the more cynical, do you wish you could taste the roast beast from How the Grinch Stole Christmas? Well, top up your mug of eggnog and don your coziest ugly sweater: ‘tis the season to recreate the dishes from all of your favorite holiday movies with the help of The Christmas Movie Cookbook. This season you can indulge alongside your favorite Elf characters as they make special spaghetti and get tipsy with the Bad Moms crew while they imbibe their spiced cider. Just crack open The Christmas Movie Cookbook and discover sixty-five mouthwatering recipes to add joy to any holiday gathering. Recipes include: -Old Fashioned Meatloaf from A Christmas Story -Chicken, Broccoli, and Cheddar Cheese Soup from Rudolph the Red-Nosed Reindeer -Christmas Pudding from A Christmas Carol -Breakfast Strata from The Family Stone -Really Rich Hot Chocolate from Polar Express -And much more! Complete with tips on entertaining and menu ideas for your merry gatherings, The Christmas Movie Cookbook is the perfect companion to your holiday season.Trade Review “All your favorite classic Christmas flicks come to life…celebrate with holiday favorites, including Rudolph, Santa, Buddy the Elf. It’s a Christmas delight!”–Woman’s World“If they love to cook, look no further for a gift.”–Oprah Daily

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