Food & Drink Books

Book SynopsisIn The Butcher’s Table, hunter and cook Allie D’Andrea (Outdoors Allie) teaches you how to break down various animals and then use those delicious cuts of fowl, pork, and venison. Table of Contentsintroduction ch 1: welcome to my kitchen Ingredients Knives and Tools for Butchery Shopping for and Maintaining Knives and Tools Meat Preparation Butchery ch 2: chicken Chicken Cuts Explained How to Butcher a Chicken Maple-Roasted Chicken with Autumn Vegetables Oven-Baked Garlic-Parmesan Chicken Wings Cherry Almond Chicken Salad Oven-Roasted Mango Drumsticks Fresh English Pea and Chicken Thigh Soup Bone-In Chicken Thighs with Tangy Mustard Pan Sauce One-Bowl Spicy Curried Chicken Salad Pan-Seared Chicken Breast with Peanut Sauce and Bright Slaw Buffalo Chicken Tender Wrap Spicy Chicken Meatballs in Marinara Sauce All-Purpose Chicken Stock ch 3: pork Pork Cuts Explained How to Butcher a Pig Bone-In Smoked and Shredded Boston Butt Homemade Barbecue Sauce Brown Sugar Pork Rub Reverse Seared Pork Chops with Apple Relish Picnic Carnitas Soy-Glazed Country-Style Ribs with Fresh Ginger Sous-Vide Pork Tenderloin with Peach Chutney Sticky-and-Sweet Baby Back Ribs Oven-Roasted Center-Cut Pork Loin with Herb Sauce Garlic Butter Boneless Pork Chops Oven Baked Hot Honey St. Louis–Style Spareribs Peppered Smoked Bacon Fresh Shank-End Ham with Molasses Glaze Italian Pork Sausage Pork Hock Barbecue Beans Blanched Bone Pork Stock Rendered Leaf Lard Browned Butter Pecan Pie with Lard Crust ch 4: venison Venison Cuts Explained How to Butcher a Deer Bone-in Shoulder Roast Coffee-Rubbed Venison Loin Chops (Backstrap) Reverse-Seared Rosemary Loin Chops (Backstrap) with Red Wine Reduction Wild Mushroom–Stuffed Butterflied Venison Loin (Backstrap) Grilled Tenderloin with Horseradish Sauce Roasted Venison Stock Hearty Venison Pot Roast Mongolian Venison Roasted Eye of Round with Peppercorn Sauce Sirloin Butt Stir-Fry Braised Venison Shanks Maple Venison Breakfast Sausage Patties Mr. Delp’s Lentil Soup Sloppy Joes Root Beer Venison Jerky resources acknowledgments about the author index

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

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Book SynopsisThe Men's Cooking Manual will appeal to all blokes who want to cook for themselves, or their friends and familyTable of ContentsToolbox - all the kit you'll need in a kitchen, from knives and pans to cookers and food processors. Components - includes store cupboard staples, speed shopping, meal planning and food storage. Starting procedures - from chopping and slicing skills to preparing meat and fish. Firing it up - cooking styles and basic techniques through to BBQs and a bit of extreme cooking. The mains - all the favourites, from Sunday roasts to great curries. Snacks and sweets - from soups and sandwiches to crumbles and Christmas puddings. Fitness fuel - covers all essential info and recipes for the sportman's diet, along with slow-burn food and weight-loss ideas. Wash it all down - with some great info on beverages, including coffees, swift wine and beer guide and some great smoothies.

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Book SynopsisCreate an edible garden brimming with wildlife that provides you with food every day of the year Imagine a garden that is as beautiful as it is productive, that gives you fresh, wholesome, chemical-free food with flavors that go beyond anything shops can offer. In Eat What You Grow, Alys shows you how to create a rich, biodiverse garden that feeds not only you, but supports a wide range of pollinators, bees and butterflies, as well as other wildlife. From perennial vegetables that come back year after year, to easy-to-grow delights, she has selected plants that hold their own in both the garden and on the plate. And tells you how to raise these plants, guiding you through the process of feeding your soil, saving seed and taking cuttings to increase your supplies. The book covers every size garden with tips on what can grow in containers (for smaller gardens) as well as harvesting throughout the year.

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Book SynopsisMead is an alcoholic drink made by fermenting honey and water with yeast; of all the crafts of mankind, mead-making is certainly one of the oldest. This practical book will inspire you to take up this admirable craft. It includes chapters on honey selection, mead-making techniques, and forty-two recipes.Table of ContentsPreface. Man's Oldest Drink. Mead, Maids and Marriage. Honeys for Mead. Mead-Making Technique. Mead Recipes. Melomels. Melomel Recipes. Pyment, Hippocras, Metheglin, Cyser, with Recipes. Other Honey Drinks.

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Book SynopsisFood historian Neil Buttery brings Elizabeth's life to the fore and recounts the extraordinary rise and fall of Britain's defining cook and housekeeper.

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Book SynopsisOcean Robbins is co-founder and CEO of the 900,000-member Food Revolution Network. Nichole Dandrea-Russert, MS, RDN, is Food Revolution Network's lead dietitian and recipe developer. www.foodrevolutionnetwork.org

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Book Synopsis''20 years on . . . Does it stand the test of my kitchen? The answer is a resounding yes. Jamie''s genius is in creating maximum flavour from quick, easy-to-follow recipes . . . It hasn''t dated at all'' Daily Telegraph Jamie''s very first book - the one that started it all - now in a beautiful hardback edition with a new introduction written by Jamie Oliver. _________The Naked Chef was born out of the idea to strip down restaurant techniques to their bare essentials and create cool dishes for everyone to cook at home, and get boys back in the kitchen! It''s all about having a laugh with fun, delicious food from a young person''s perspective. You''ll quickly build up a fool proof repertoire of simple and delicious recipes without the need for fancy equipment or ingredients. Delicious and simple recipes from the book include: Fresh TOMATO and SWEET CHILLI PEPPER SOUP with SMASHED BASITrade ReviewJamie Oliver's classic bestselling book, with simple recipes that combine bold flavours and nutritious fresh ingredients * from publisher's description *Simply brilliant cooking, and Jamie's recipes are a joy * Nigel Slater *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisProfessional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as Chefs Tips', Health & Safety and Quality Points'.Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classesTrade ReviewCh1:Unit 101 Introduction to the catering and Hospitality industry Ch2: Unit 202 Food safety in catering Ch3: Unit 103 Health and Safety awareness for catering and hospitality Ch4: Unit 104 Introduction to healthier foods and special diets Ch5: Unit 105 Introduction to kitchen equipment Ch6: Unit 106 Introduction to personal workplace skills Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming Ch8: Unit 108 Prepare and cook food by stewing and braising Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying Ch11: Unit 111 Regeneration of pre-prepared food Ch12: Unit 112 Cold food preparation Appendix 1: Areas where hazards might occur Appendix 2: Beef cuts checklist Glossary Recipe index IndexTable of ContentsCh1:Unit 101 Introduction to the catering and Hospitality industry Ch2: Unit 202 Food safety in catering Ch3: Unit 103 Health and Safety awareness for catering and hospitality Ch4: Unit 104 Introduction to healthier foods and special diets Ch5: Unit 105 Introduction to kitchen equipment Ch6: Unit 106 Introduction to personal workplace skills Ch7: Unit 107 Prepare and cook food by boiling, poaching and steaming Ch8: Unit 108 Prepare and cook food by stewing and braising Ch9: Unit 109 Prepare and cook food by baking, roasting and grilling Ch10: Unit 110 Prepare and cook food by deep frying and shallow frying Ch11: Unit 111 Regeneration of pre-prepared food Ch12: Unit 112 Cold food preparation Appendix 1: Areas where hazards might occur Appendix 2: Beef cuts checklist Glossary Recipe index Index

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Book SynopsisAdapted from John deBary's first book, Drink What You Want, this deck takes the acclaimed bartender's signature recipes (and wit) and translates them onto colored recipe cards that make it even easier to drink what you want.

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Book Synopsis100 all-new quick and easy plant-based recipes by bestselling author Ella Mills, founder of Deliciously Ella.Ella''s new collection shows us that vegan cooking doesn''t have to be difficult or time-consuming. It''s easy to embrace a plant-based lifestyle with her fuss-free, simple recipes that cater for our busy lives. Divided into 7 sections, the new book offers - for the first time - recipes with an approximate cooking time, showing you how to make simple meals that will satisfy your taste buds and inspire you every day.Section 1 features delicious breakfasts - from quick pancakes to fruity smoothies and easy toast-toppers. Section 2, Lunches, Dips & Dressings, offers an array of healthy plant-based options. The next two Sections comprise 10-Minute- and 20-Minute Meals, where Ella will prove that plant-based eating doesn''t have to be complicated or time-consuming. Choose from quick pasta dishes, simple noodles, hearty veg-laden bowls and Asian-inspired plat

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Book SynopsisNavigate through the alphabet effortlessly and become the brunchtime hero and sparkling star of your soirées with this easy-to-follow recipe card deck.Elevate your celebrations with the Bubbly Cocktail Cards A­-Z—an effervescent journey through 75 delightful and bubbly concoctions. This comprehensive deck is your passport to mastering the art of crafting sparkling wine-based cocktails, ensuring that every sip is a toast to sophistication. Pop a bottle and pick a card with this fun way to select this evening’s—or morning’s—drink of choice. From classics to contemporary delights, Bubbly Cocktail Cards A­­-Z brings the world of effervescent mixology to your fingertips. Indulge in recipes such as: -Rhubarb Strawberry Rossini -Cranberry Holiday Bubbly -Classic Bellini -Berry-Lemonade Sparking Sangria -And more! Whether you’re commemorating milestones or simple adding a to

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Book SynopsisDrink your way through the alphabet with this easy-to-navigate alphabetical guide to gin cocktails, including 75 recipes as well as a bartending basics booklet that teaches you which glass to use, how to mix, and so much more.Whether you’re sipping a G&T in the summer or a juniper-forward drink during the holidays, gin is the star of each cocktail in this fun and functional cocktail deck that celebrates the botanical buzz of gin you’ll be able to enjoy all year round. Each recipe card features a full color photo to show what your drink will look like in the end. Cocktails include: -Ramos Gin Fizz -Gin Daisy -Blackberry Kiwi Collins -French 75 -Negroni -And more! Work your way through all 75 cocktails with this fun—and functional cocktail card deck!

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Book SynopsisThe most comprehensive guide to the world of beer, with everything you need to know bout what to drink, where, when and why. “The ultimate guide.” —Sports Illustrated Imagine sitting in your favorite pub with a good friend who just happens to have won a TACP Award—a major culinary accolade—for writing the book about beer. Then imagine that he’s been spending the years following the first edition exploring all the changes that continue to shape and evolve the brewing world. That’s this book, the completely revised and updated bible on beer that covers everything: The History, or how we got from the birth of malting and national traditions to a hazy IPA in 12,000 years. The Variety: dozens of styles and hundreds of brews, along with recommended “Beers to Know.” The Curiosity: If beer’s your passion, you’ll delight in learning what type of hops went into a favorite beer and where to go for beer tourism, as well as profiles of breweries from around the world. And lastly, The Pleasure. Because, ultimately, that’s what it’s all about. “A tome worthy of its name.” —Food and Wine “Easily digestible for drinkers of all levels.”—Imbibe “Pick up this book as a refresher or a gift, lest we forget that spreading beer education is just as important as advocating for good beer itself.”—Beer AdvocateTrade ReviewPraise for the first edition: "The only book you need to understand the world’s most popular beverage.” – John Holl, All About Beer Magazine “… a box of treats… It’s a delight to find a book about beer that covers the subject in such breadth and depth at the same time as making it seem fresh and new again” – Pete Brown, All About Beer “A must-read.” – Craft Beer Brewing “Jeff Alworth has an impressive track record as a leading exponent of the global craft beer movement… this tome will educate and leave you thirsty for a cold one” – Book Page “a tome worthy of its name” – Food+Wine.com “Beer enthusiasts will welcome this guide that feels like one is spending time with a well-versed drinking pal” – Library Journal “The Beer Bible endows beer lovers with the same incredible depth and scope of information that Karen MacNeil’s The Wine Bible gave to enophiles” – Tasting Panel Magazine

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Book SynopsisOne of the Guardian's best food books of 2023 Winner of the André Simon Award One of OFM’s 50 Best Cookbooks of All Time The Rice Book became an instant classic when it was published thirty years ago, and to this day remains the definitive book on the subject. Rice is the staple food for more than half the world, and the creativity with which people approach this humble grain knows no bounds. From renowned food writer Sri Owen’s extensive travels and years of research come recipes for biryanis, risottos, pilafs and paellas from Indonesia, Thailand, Japan, Korea, Russia, Iran, Afghanistan, Spain, Italy, Brazil and beyond. In a gorgeous new livery, with a new foreword by Bee Wilson and an updated introduction on the nutrition, history and culture surrounding rice, more than 160 delicious, foolproof recipes (20 of them new) and beautiful illustrations and food photography throughout, this is an essential book for every kitchen and every cook.Trade Review‘Owen’s book demystifies rice, and how to cook it, in a host of delicious recipes’ * BBC Good Food magazine *The Rice Book, first published 30 years ago and reissued with a new foreword, is her masterpiece -- Rachel Roddy * Guardian *

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Book SynopsisA stunning collection of 100+ heart-warming recipes that also happen to be packed with things that are good for you The perception that the food we love can’t also be good for us is swept away by this stunning collection of delicious, heart-warming recipes that also happen to be packed with good things that help keep us healthy. And Good Comfort is in every way generous, as Hugh makes our favourite foods healthier not by taking stuff out of them, but by putting more in: the best whole ingredients, celebrated in all their colourful and seasonal diversity. We can relish a hearty winter stew that is deeply beefy, but also heaving with healthy veg. We can tuck into a pie knowing that the pastry is awesome and the filling wholesome. Much maligned greens come out to play in moreish gratins and leafy curries. And we can put tea time treats on the table knowing they will bring our family and friends – and kids in particular – goodness as well as happiness. Indulge your taste buds and boost your health at the same time with these delicious new recipes, including: - Multigrainola - Spicy squash and lentil soup - Chick-chouka - Squeak and bubble - Oaty dunking cookies Ultimately, Hugh leads us on a journey to tweak our taste buds and pamper our palates so that we can take as much pleasure – and ultimately more – from dishes that we know will do us good.

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Book SynopsisLet Michael Zee, creator of the popular SymmetryBreakfast account, be your knowledgeable guide to breakfast in China. Contains over 40 recipes with QR codes that allow you to watch how the dishes are made in ChinaBreakfast in China is an important affair. At dawn, the streets come alive with vendors setting up for the morning breakfast rush. Each will have their speciality that they make day in, day out, honing their recipe over years, and even generations. Locals are spoilt for choice, with a huge variety of spicy noodles, plump dumplings and fluffy buns all made fresh to order right on their doorsteps.Michael Zee, creator of the popular SymmetryBreakfast account, has eaten his way around China, hunting down the very best versions of these morning favourites and recreating them at home so that you can too. In China, these are recipes devised for speed and convenience and so are also perfect for filling lunches, nourishing dinners and qui

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Book SynopsisEnjoy more of the food you love.Never feel like you’re missing out.One hundred truly tasty recipes from Pinch of Nom.Number-one bestselling authors Kate and Kay Allinson are back with an irresistible collection of recipes that everyone will enjoy. From all-day breakfasts to cheeky fakeaways and one-pan meals to scrumptious desserts, these crowd-pleasers are so satisfying and delicious that you’d never guess they are also slimming-friendly.There are recipes for air fryers, slow cookers and electric pressure cookers, giving you loads of simple, flexible cooking methods to choose from.Featuring Pinch of Nom’s trademark bold flavours and easy-to-find ingredients, Enjoy is packed with food that you’ll want to savour and share with loved ones, over and over again.Trade ReviewThe Pinch of Nom authors are clearly geniuses. -- The TimesPinch of Nom . . . is as vast, as unstoppable, as the universe expanding. -- Ruby Tandoh, The GuardianPinch of Nom is headed up by pro foodies . . . recipes are accessible for all in terms of budget and availability. -- Anna Hunter, Get the Gloss

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Book SynopsisA GUARDIAN BOOK OF THE YEAR 'A JOY OF A BOOK' (SUNDAY TIMES) A BBC GOOD FOOD 'BEST INDIAN COOKBOOK'FROM THE 1.5 MILLION-COPY BESTSELLING AUTHOR OF 'THE ROASTING TIN SERIES': 75 SIMPLE, FRESH AND DELICIOUS RECIPES. INCLUDES: OVER 20 ONE-TIN/ONE-PAN RECIPES AND OVER 20 *30 MINS MAX* RECIPES. 'A must-have' Rachel Roddy 'A practical and inspiring delight' Niki Segnit 'An instant classic' Felicity Cloake 'Clever, speedy, manageable' India Knight 'Rukmini's best book yet' Stuart HeritageDiscover simple and speedy recipes that work for every day such as:Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese StrawsFrom quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist. Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. 'Effortless innovative cooking and banging flavours' Alice Slater 'Everything is full of flavour and easy' Angela Hui 'Full of realistic, delicious recipes' Bethany Rutter Trade ReviewInspired by a train journey between her parents' home towns of Kolkata and Chennai, India Express is a collection of 75 south Indian and Bengali recipes, and Rukmini Iyer's seventh book. The first thing I made from it was Chingri Macher Malai, spiced prawns in coconut milk, which took minutes to prep, simmered quietly for just under half an hour, and was perfect on buttered white rice. Semolina pancakes were similarly successful. This collection follows Iyer's wildly successful roasting tin series, rightly considered cookbooks for our times. What was it about them? Accessibility? Minimum fuss/maximum flavour? Layout? Trust in the likable, reassuring person who guided you through? All of the above - which, together with more personal material than her previous work, makes India Express a must-have. * Rachel Roddy, The Guardian 'Best Books of 2022' *I am a huge fan of Rukmini Iyer's Roasting Tin cookery books, but her new one, India Express, is my favourite yet... an absolute joy of a book * India Knight, Sunday Times *The most delicious things I ate this year were 'chop' from [Rukmini Iyer's] India Express ... The book is a practical and inspiring delight. Iyer brings her trademark clarity and fuss-free instruction to some of the South Indian and Bengali recipes she ate growing up. It's veg-leaning and full of flavour. I have used the book a great deal and am keeping it in the kitchen because this is the kind of food I want to make after Christmas indulgence. * Niki Segnit, author of 'The Flavour Thesaurus' and 'Lateral Cooking' *An instant classic * Felicity Cloake, author of 'Red Sauce, Brown Sauce' *It's beautiful, remaining true to Rukmini's accessible, flavourful and innovative style * Alice Slater, author of 'Death of a Bookseller' *Effortless innovative cooking and banging flavours * Angela Hui, author of 'Takeaway' *Full of realistic, delicious recipes * Bethany Rutter, author of 'Welcome To Your Life' *Beautiful and mouth-watering * Robert Elms, BBC Radio *Amazing, simple but really flavoursome curry recipes * Trish Halpin, 'Postcards from Midlife' podcast *Packed with great ideas for quick-to-prepare dishes with some punchy flavours * Madeleine Morrow, London Unattached *Absolutely brilliant - clever, speedy, manageable * India Knight, author of 'Darling' *This is Rukmini's best book yet * Stuart Heritage, author of 'Don't be a Dick, Pete' *There are plenty of punchy flavours here and the beauty of this kind of cooking is that it requires so little preparation. * Constance Craig Smith, Daily Mail, for ‘The Green Roasting Tin’ *This book has changed my life * Juno Dawson, for ‘The Green Roasting Tin’ *Wonderful. So delicious. So easy * Nina Stibbe, for ‘The Green Roasting Tin’ *An absolute must-have * GQ for 'The Green Roasting Tin' *This book will earn a place in kitchens up and down the country * Nigella Lawson, for 'The Green Roasting Tin' *

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Book SynopsisWarm your cockles and lift your spirits ...Including the recipes from series 1 of Ainsley's ITV show, plus many more dishes to make you happy!Because there's no two ways about it - food can definitely raise your spirits. In this uplifting cookbook you will find comforting classics, great food for sharing, recipes for a bit of indulgence, light and healthy dishes to help you feel good from the inside out, easy one-pots that are all weeknight winners, some favourite barbecue dishes to bring sunshine to your table, and delicious desserts because - because we all need a treat now and again.Happy Cooking!

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Book SynopsisFibromyalgia is a painful, chronic condition which can result in symptoms such as fatigue, pain, insomnia, IBS or depression. However debilitating your symptoms, eating the right foods can stimulate healing at a fundamental level. The Fibromyalgia Healing Diet gives nutritional advice based on sound research on how to address dietary imbalances, including information about osteoporosis, the importance of vitamin D, and the correct balance of carbohydrates, protein and fat for people with fibromyalgia. The author writes as someone with fibromyalgia, and this book explains exactly what it means to have the condition, as well as why diet is such an important aspect of treatment. There is advice on essential nutrients and on substances to avoid as well as supplements to help. There is a simple, achievable detox programme and a wealth of delicious, easy to cook recipes to help you treat the cause of the condition, not just the symptoms, and to reclaim your life.

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Book SynopsisEmbrace the spirit of springIn this book, you''ll find easy, accessible ways to make your Easter eggcellent and create lasting, fuss-free memories with friends and family.Packed with simple recipes, creative child-friendly activities, crafts and styling that utilise low-cost, easy to source and recycled materials. You can make your celebrations meaningful and beautiful without the big spend.Including quick tips on how to run the best Egg Hunt (with and without chocolate), how to make Easter Bonnets, Nature Masks, Spring Wreaths, Easter Trees and more, this book has everything you need to keep little hands busy and embrace the spirit of spring.A helpful resource that you''ll reach for year after year.

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Book SynopsisYou're invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and her sister (and favorite cook) Rachel share beloved, crowd-pleasing recipes and family stories.Hey, good lookin'what ya got cookin'?This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It's what you do when a love for good music and good food runs in the family.In Good Lookin' Cookin' Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year's Day, Easter, Mother's Day, Thanksgiving, Christmas, and more. You'll learn how much butter or whipped cream goes into a Dolly Dollop, what condiment is almost always on the table at Parton family meals, and what special dish Rachel makes at Dolly's request every year for her birthday. Recipes include American classics such as Country Ham and Biscuits, Barbecue

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Book SynopsisIrresistible comfort food for every cravingIn her debut cookbook, Remi Idowu delivers flavour-packed sweet and savoury recipes to refresh your dull dinner cycle. Level up the dishes you crave with simple tricks and hero ingredients for maximum joy and minimum effort.Get stuck in to Classics with a Twist for irresistible go-to dinners, Remi''s Childhood Comforts for her best Ghanaian and Nigerian flavours, Friday Night Cravings for fakeaways you actually want to eat, A Little Something Sweet for simple small-batch delights and Desserts to Impress for reliable crowd-pleasers.Sugar & Spice is packed with recipes that you will make again and again, with easy to follow methods and simple hacks:Italian Sausage LasagnaGochujang Chicken KyivMum's Best Jollof RiceMango Habanero Chicken WingsBrown Butter Banana BreadCookies and Cream BrowniesAlmond Croissant Cookies and more!

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Book SynopsisThe delicious products coming from companies like Beyond Meat, Impossible Burger, and Good Catch mean you don't have to sacrifice burgers, tacos, and other meaty favorites to eat a plant-based diet.Plant-Powered Protein offers 125 recipes that use protein alternatives thoughtfully alongside other whole foods and fresh vegetables, bridging the divide between the traditional American comfort food diet and the whole foods plant-based approach. Vegan cookbook expert Nava Atlas recreates your favorites, including Kung Pao Chicken, Carne Asada Fries, BLTs, BBQ Pulled Pork Sandwiches, Gnocchi with Sausage and Peppers, Crabless Cakes, Chicken Parm, and dozens of others.These meals will satisfy staunch meat-lovers, picky eaters, and health-nuts alike. Plus, all of them are easy to prepare--perfect for your weeknight dinner, Sunday brunch, or summer BBQ.

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Book SynopsisA revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

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Book Synopsis"Bouchon Bakery" is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, or a flash of ingenuity that reveals a whole new way to heighten flavour and enhance texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable, whether you're making a doughnut or an eclair, a croissant or a cream puff. The Candy and Confections chapter offers unimaginable treats: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, Flavoured marshmallows, and bonbons, as well as holiday delights. Each recipe provides weights for ingredients, as well as volume measures, and directions for standard and convections ovens. The recipes here run the gamut from the very simple to the complex, but all are readily doable with many doahead steps and brilliant guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.Trade Review“Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level.”—Publishers Weekly (starred review) “The book tells readers exactly what they’ll need to succeed. . . . As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended.”—Library Journal (starred review) “Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.”—Food Wine “Bouchon Bakery, oversize and sumptuous, brings heavyweight credentials to the genius category. . . . Those who were daunted by The French Laundry Cookbook can easily tackle homey sweets like pecan sandies or chocolate cherry scones.”—New York Times Book Review “With a quirky modern design and sweetly personal anecdotes, Keller’s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who’s dreamed of making desserts that look like they came out of a pastry kitchen, Keller’s guidance is icing on the cake.” —Bon Appétit “The knockout new pastry testament. . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.”—Wall Street Journal “Abundant photos demystify even seemingly dauntless tasks.”—Better Homes Gardens “When Marie Antoinette said, ‘Let them eat cake,’ she couldn’t have dreamed of pastries as tasty as the ones in Thomas Keller’s kitchen.”—Entertainment Weekly “[Bouchon Bakery] manages to be at the same time rigorous and friendly. . . . You’ll find detailed recipes and step-by-step photographs explaining all of the basic techniques. . . . workable and even pleasurable, even for the most recalcitrant baker.” —Los Angeles Times “Inspired.”—Country Living “A beautiful monster of a baking book.”—Philadelphia City Paper “For pure food porn, Bouchon Bakery is the sweet choice. . . . Fun reading.”—Providence Journal “Stunning. . . . Surprisingly approachable.”—LA Weekly “A master’s class in baking, preserved between covers.”—Buffalo News “Simple and stunning.”—Milwaukee Journal Sentinel “The ultimate baking book.”—Charleston Post and Courier “Cookbooks don’t come bigger or more beautiful than this.”—Philadelphia Inquirer “Anyone who has had a life-altering baguette at one of Keller’s restaurants will be delighted to know that recipes for his incomparable breads, brioche, cakes, tarts, muffins, and cookies are all in this flour-dusted, sugar-rolled must-have of a cookbook.”—Houston Chronicle “With a quirky modern design and sweetly personal anecdotes, Keller’s newest tome demystifies the confections, breads, and other treats from his renowned bakeries. For everyone who’s dreamed of making desserts that look like they came out of a pastry kitchen, Keller’s guidance is icing on the cake.” —Bon Appetit—Eater“Behold the big shiny restaurant cookbook of 2012 . . . . Bouchon Bakery promises to charming in the same way Ad Hoc at Home was.” —Eater—Food Wine“Groundbreaking. . . . Both the recipes and tips make cooking at the most sophisticated level approachable for the home cook.” —Food Wine—Publishers Weekly“Beautifully displayed, the clear and precise recipes are a breeze to follow. . . . A must-have for cooks who want to take baking to the next level.” —Publishers Weekly (starred review)—Wall Street Journal“The knockout new pastry testament . . . . Every strain of dough is rolled out in clear, meticulous Kellerian detail.” —Wall Street Journal—Entertainment Weekly “When Marie Antoinette said, ‘Let them eat cake,’ she couldn’t have dreamed of pastries as tasty as the ones in Thomas Keller’s kitchen.”—Entertainment Weekly—Library Journal“As impressive as it is exacting, this gorgeous book is a master class in professional pastry. Highly recommended." —Library Journal (starred review)—LA Weekly“Stunning. . . . Surprisingly approachable.” —LA Weekly—Louisville Courier Journal“This book instilled me with enough confidence to actually achieve picture-worthy results. . . . Oh, and please resist cutting out the pictures and eating them. Fun and informative for the beginner, and full of helpful techniques for the old hand.” —Louisville Courier Journal—Buffalo News“A master’s class in baking, preserved between covers.” —Buffalo News—Booklist“The glossy, big format lends itself well to foodies of all types who will relish the many pages of resourceful information and reliable recipes. . . . Readers really won’t need to venture beyond these pages for much else.” —Booklist

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Book SynopsisIs there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked–asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings covers Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. Plus she makes it easy to incorporate dumplings into your life by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance with time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.

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Book SynopsisTaking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces.From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces.Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne  Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.

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Book Synopsis

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Book SynopsisA classic beginner's guide to basic home fermentation of just about anything

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Book SynopsisBest-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. The Shockeys’ years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice. They explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores leftover after pressing. This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills.

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Book SynopsisThis beautiful black cloth book is the comprehensive guide to cocktail making, brought to you by award-winning mixologists from high profile bars around the world.This elegant book traverses the world of cocktails, from Paris to Tokyo, New Orleans to London, and beyond. Take at-home bartending to the next level and learn to make professional drinks that have consistently wowed customers around the globe. This eye-catching volume captures the heart of the cocktail renaissance. Whether you have a reverence for the classics or a passion for concocting new and exciting flavors, these recipes guarantee you’ll have a drink for every occasion. Bartending novices and experts alike will love this stunning anthology of cocktails.Inside you’ll find: 500 delicious recipes from the cocktail capitals of the world Stunning, full-color photography of each drink Gorgeous black cloth packaging with debossing Necessary tools of the trade and where you can buy everything you need Tips for purchasing the perfect liquor and spirits for your at-home bar An in-depth guide to ice, simple syrups, shrubs, and bitters to elevate your cocktails Recipes for hundreds of homemade ingredients: from syrups to blends, infusions, tinctures, foams, and more, you’ll be crafting bespoke ingredients in no time With iconic drinks from visionaries of the craft cocktail movement, happy hour can’t come soon enough.

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Book SynopsisThis collection of 75+ irresistible mocktails are carefully hand crafted to bring amazing flavor to every sip. Everyone has finished a bad cocktail, if only for the alcohol. For a mocktail, there is no such saving grace—it lives and dies on taste alone. That’s why this stunning book contains over 75 zero-proof recipes that emphasize flavor. These inventive, refreshing drinks are perfect for every guest and occasion. Whether you want to make the kids feel grown up, don’t drink alcohol, or are just not in the mood for booze, these mocktails offer something for everyone. Not only are they much more interesting to drink than soda, but they also offer the wide range of flavor profiles that makes the world of cocktails so dynamic. Experiment with these mocktails, find your favorites, and make them part of your routine. Inside this beautiful book, you’ll find: Nojito Fuzzless Navel Virgin Mary Non Island Iced Tea Thornless Rose Vanilla-Peach Spritzer Matcha Mockarita Chocolate-Espresso Mocktail Cutting back on alcohol doesn’t mean you have to give up a good drink. Inventive enough to appease the experienced mocktail creator but approachable enough for complete beginners, Mocktails is your go-to guide for simple and gorgeous no-proof beverages.

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Book SynopsisThe Toronto and Los Angeles restaurant institution Terroni opens the vaults, releasing over 100 of their classic and beloved southern Italian recipes to adoring clientele and newcomers alike. Terroni is a Toronto institution. Established in 1992 in a downtown space with a Gaggia coffee machine, four barstools, and some panini to go, Terroni has grown, under the auspices of proprietor Cosimo Mammoliti, to ten exceptional and beloved restaurants in Toronto as well as three in Los Angeles. Each restaurant feels like an independently owned establishment but follows a simple rule: delicious Italian food with a strong southern Italian influence, made with quality ingredients and no substitutes. This beautifully designed, unique cookbook tells the story of Terroni through its foodin recipes, photography, and in narrative vignettes. Capturing the energy of the restaurants in words and pictures, it will engage, inform, and entertain readers and pique their interest to try the recipes for themselves. La Cucina di Terroni opens the vault and generously offers readers over 100 of the restaurants' most beloved recipes. Loosely organized around a day in the life, chapters proceed from morning Colazione (such as cornettiItalian croissantsfrittata alla 'Nduja, Uova al Purgarotio, and bomboloneItalian doughnuts) through lunchtime pizzas, panini, and breads (famous panzerotti, pizza Santo Spirito, and Pane Pugliese). Then we move on to late afternoon Aperitivi, including some classic cocktail recipes and snacks, to Antipasti, Zuppe, Primi, Secondi, Contorni, and Dolci. Included as well are a Dispensa (pantry) chapter, featuring the core recipes that Terroni chefs use constantly (pasta and pizza doughs, sauces, sourdough, brioche, and much more). Every recipe was gorgeously photographed at various Terroni locales, giving the book a visual sense of the beauty and energy of the Terroni spaces. Readers are sure to pick up the book because it offers their favourite Terroni recipe (Spaghetti al Limone, Funghi Assoluti, Gnocchi all Simi, the famous Panettone, homemade salsiccia, and so much more), and keep reading because it offers so many extraordinary southern Italian delights. The cookbook will stand as both a lasting legacy of a beloved institution and a gift to loyal customers for their continued, dedicated patronage.

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Book SynopsisReturning to the slime-covered ruins of the city of R’lyeh and the tentacled deity who slumbers there would make anyone hungry. The terrifying trio behind the best-selling Necronomnomnom have summoned forth another gruesome grimoire: a throng of more than 50 nightmarish nibbles. Organised by taste (bitter, salty, savoury, sour, sweet), these ominous noshes will satisfy all your depraved cravings, from the A-tacolypse, Carni-S’mores and Hot Cthocolate to Maca-Runes, Necronomicorn and There Cannoli Be One. Mercilessly tested, these puntastic dishes pay horrifying homage to the Lovecraftian cosmos. Like The Necronomicon—the legendary, forbidden book of the dead that’s “alien to all sane and balanced readers”—this tome contains many delicious, malicious secrets within its pages. Appeasing your appetite while shattering your sanity, it comes riddled with mesmerising illustrations and desperate warnings from those who have gone before. It will bring frightful delight for all the days of darkness to come.

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Book SynopsisÆbleskiver presents 70 delicious twists on the classic Danish pancake, offering everything from sweet delights to savory bites. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends.Even if you have never eaten æbleskiver, these little round Danish pancakes may be your new favorite food, thanks to Pim Pauline Overgaard’s tempting, gorgeous cookbook. [...] Æbelskiver is a creative, playful, and lively cookbook that expands the possibilities of working with the cute pancake-esque pastries. —Foreword Reviews Discover the world of æbleskiver, the beloved sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Home cooks will love the variety of dishes, including: • Savory spins on the Danish delicacy<

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Book SynopsisWith 90 recipes full of flavor, vibrant color and nutrition, Chloe has you covered for any time of the day, from breakfast to snacks and dinners to desserts. Over one million followers online love Chloe?s irresistible and easy-to-make vegan recipes, and now you can enjoy them too! Whether it?s tucking in to a tray of loaded nachos or cozying up with a warm raspberry crumble, Chloe?s Vegan Kitchen is brimming with plant-based eats that are good for the mind, body and soul. Chloe?s holistic, joyful approach to life also goes beyond her amazing recipes, helping you to identify, affirm and manifest your personal goals. From cultivating a better morning routine to letting go of perfectionism, Chloe shares her practices for succeeding beyond the kitchen and into everyday life. If you are on the search for fresh and tasty vegan meals or interested in improving your wellbeing, you are sure to take something away from Chloe?s collection of delicious recipes and tips for a gratifying life.

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