Gadgets, equipment, utensils or techniques Books

Book SynopsisFind out how a halogen oven can become an indispensable part of your kitchen with its fast and super-healthy low-fat cooking method.

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Book SynopsisAir frying has never been easier with these 175 easy recipes so you can make quick, delicious meals with easy-to-find ingredients in a few simple steps.Cooking with the air fryer has never been easier!The “I Love My Air Fryer” Easy Recipes Book helps you get the most out of your air fryer and create delicious dishes with minimal effort. Each of the 175 mouth-watering recipes come together in quick, simple steps with no fuss and no prep—perfect for your busy life. With recipes that are on the table in under thirty minutes and have fewer than five steps, you can enjoy a hot, satisfying breakfast even on the busiest of mornings, make a comfortable snack or indulge in a homemade dessert in just minutes, and feed yourself and your family well with weeknight dinners that are as tasty as they are simple to make. Whether you’re new to cooking or just short on time The “I Love My Air Fryer” Easy Recipes Book

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Book SynopsisPeople have slow cooked their food to get mouthwatering meals for centuries, and in today''s busy society, there is nothing better than coming home from work and dinner is already done. Perfect for those busy days, this cookbook joins the ease of crock pot, slow cooker, Dutch oven, or Instant Pot cooking with worldwide culinary tastes and features over 70 delectable recipes from around the world. Bring an African Beef and Onion Potpie, Russian Beef Stew, Cuban Stuffed Sweet Onions, or Greek Stuffed Grape Leaves with Lemon Sauce into your repetoire. If you love to taste new cuisines or have an adventurous palette, this is the book you need to create masterpiece mouthwatering meals.

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Book SynopsisThis is a collection of delicious slow-cooked casseroles, soups, terrines, roasts, hot-pots, desserts and drinks. It contains easy to follow recipes for every occasion, shown step by step in over 1700 mouthwatering photographs. It includes wide-ranging recipe ideas for hearty soups, tasty terrines, succulent roasts, comforting hot-pots, pasta and rice dishes, divinely creamy custards, light-as-air steamed puddings and even hot punches and drinks. Each recipe is presented with clearly written text, photographs for all the stages of preparation and every finished dish, and a complete nutritional analysis. This practical book is designed for home cooks who want to create wholesome meals full of taste, but with a minimum of effort. The detailed reference section describes the equipment that is needed, from the different types of slow cooker to clay pots, tagines, tians, chicken bricks, bean pots, casseroles, pans and works. The recipes cover a wide range of dishes, from Spicy Chicken Jambalaya for a hungry family to Wild Mushroom Soup for a simple but satisfying lunch, and desserts include the irresistible Chocolate Chip Walnut Cake. This inspirational volume is a one-stop, one-pot recipe resource that celebrates all the tastes and aromas of slow-cooked food.

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Book SynopsisGuga (aka Gustavo Tosta) and his wildly popular Guga Foods YouTube channel are known for teaching fans how to make both classic recipes as well as more adventurous recipes for incredible barbecue that is out of this world. In Guga: Breaking the Barbecue Rules, Guga teaches readers how to make classic smoking and grilling recipes along with amazing sides, sandwiches, seasonings, rubs, and sauces that all feature Guga's fun and bold approach to cooking with smoke and fire. With his energetic and enthusiastic approach to all things BBQ, Guga encourages his fans and followers to try new things and never be afraid to fail. Featuring over 90 incredible recipes as well as simple tips and tricks that will teach fans everything Guga has learned through the years, this is not just another barbecue book!

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Book Synopsis175 gluten-free recipes for fast, delicious meals the whole family will love using the latest must-have kitchen appliance—the air fryer!It’s no secret why the air fryer is the hottest new kitchen appliance—it offers a quick and healthy cooking option for busy families, and its convection power makes it easy to cook a wide range of foods from steak to tofu, bacon to vegetables, and even desserts. And as the “I Love My Air Fryer” Gluten-Free Recipe Book demonstrates, it’s even perfect for those following a gluten-free diet! Featuring 175 gluten-free recipes—with photographs included throughout—this cookbook is a must-have for air fryer fans with celiac disease, gluten intolerance, wheat allergies, or those who simply enjoy a gluten-free diet to improve their overall health! Learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, appetizers, to side dishes and desserts—plus great snacks. Discover how easy and delicious it is to follow a gluten-free diet thanks to an air fryer with “I Love My Air Fryer” Gluten-Free Recipe Book!Trade Review“A practical gift for a new cook.” —Simply Southern Mom“Will appeal to anyone who loves their air fryer. … This book is proof that you do not have to feel deprived of anything if you’re on a gluten-free diet.” —The Classy Chicks

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Book SynopsisCooking with a wok is one of the simplest ways of making delicious food. Its versatility is unparalleled - it can be used it for stir-frying, braising, steaming and deep-frying. Factor in the speed with which most wok dishes can be cooked and you have the perfect kitchen tool.This fantastic new volume brings together the best of wok cooking; this book has 160 sizzling recipes to suit every palate and occasion.

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Book SynopsisMore than 150 tried, tested and tasty slow cooker recipes, all shown in 570 photographs.

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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 SynopsisAt last, a way of cooking that is at once healthy, affordable, comforting and convenient, with easy set and forget recipes for weeknights and weekends that save time and money, and nourish the whole family.

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Book Synopsis101 tried-and-tested vegetarian and vegan recipes for your Instant Pot® that will change your life! Expert nutritionist Jenny Tschiesche’s delicious recipes take inspiration from all around the world and provide a wealth of ideas for meat-free meals for all the family. It can sauté vegetables in five minutes and cook a delicious, creamy risotto in 20 so is it any wonder that the Instant Pot has taken the online community by a storm! The cult phenomenon that is the multifunctional electric cooker uses a combination of steam and pressure to cook food fast, making everything from soups and stews to perfectly cooked grains and pulses, sweet things and drinks in a flash. For both dedicated life-long vegetarians and first-time vegans, it’s a miraculous time saver. Healthy, nutritionally balanced meals that fit your lifestyle are just a press of a button away!

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Book SynopsisHow to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes-every one a game-changer -for smoked food that roars off your plate with flavour. Here''s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay-try it with fresh mozzarella. Here are recipes and full-colour photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.USA Today says, Where there''s smoke, there''s Steven Raichlen. Steven Raichlen says, Where there''s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke. And Aaron Franklin of Franklin Barbecue says, Nothin'' but great techniques and recipes. I am especially excited about the smoked cheesecake. Time to go forth and smoke. If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible. -Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book. -Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ RulesTrade Review“Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food Wine online “Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post“Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food Wine online “Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post “Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food Wine online “Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post

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Book SynopsisEnjoy your favorite keto dishes faster and easier than ever with these 175 delicious, fat burning, air fryer recipes using only five ingredients or less! The keto diet is more convenient (and affordable) than ever! Now you can make fast, delicious whole-food meals that will keep you in ketosis using your favorite kitchen appliance—the air fryer. Now you can easily learn how to cook 175 mouth-watering, keto-friendly dishes using only five—or fewer—key ingredients. These recipes are fast, inexpensive, and don’t require a lot of prepping or shopping, making them a satisfying, flavorful fit to your busy schedule. You’ll be amazed at the wide variety of keto-friendly dishes you can cook in your air fryer. And rather than adding extra, unhealthy fat, the air fryer uses the beneficial fats already in your food for frying—making it a quick and healthy cooking option for busy people on the keto diet. In The “I Love My Air Fryer” Keto Diet 5-Ingredient Recipe Book discover how easy it is to stick to your keto goals and still enjoy every meal of the day.Trade Review“Perfect.” —Greatist

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Book SynopsisMAKE THE MOST OF YOUR HALOGEN OVEN WITH THESE 200 RECIPES FROM THE HAMLYN ALL COLOUR SERIESHalogen ovens are super convenient, compact appliances that can be kept on your kitchen counter. They heat with a combination of infra red and convection to cook food 40% faster than a conventional oven - without any of the dreaded soggyness associated with microwaves. Using a combination of racks you simply layer the food, set the dials and produce a whole meal from one appliance. Whether it''s simply defrosting a joint of meat or making a more elaborate recipe, a halogen will take the time and hassle out of all your favourite dishes. As ever with our popular Hamlyn All Colour series, you''ll find 200 delicious recipes with step-by-step instructions and colour photography to ensure perfect results every time. Why not discover how easy halogen cooking can be?Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn A

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Book SynopsisFrom the double Sunday Times and Irish bestselling, Slimming Eats - comes Slimming Eats Made in the Air Fryer, packed with 80+ tasty, slimming recipes - all brand new and all under 600 calories.This book includes a how-to guide to equip you with all you need to start your Air Fryer journey today - saving you time and money, so much that you might never turn that oven on again!Recipes include:- Warm Bacon, Halloumi, Sweet Potato and Chickpea Salad- Thai Green Pork Curry- Chicken Tacos with Mango Salsa and Lime Crema- Detroit-Style Supreme Pizza- Chipotle Beef Macaroni- Sweet Chilli Salmon Bites with Sesame Garlic Broccoli- Cauliflower Katsu Curry- Maple-Glazed Banana CakeFamily-friendly meals, fuss-free ingredients and quick recipes - this is the essential air fryer book you''ll turn to time and again.

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Book SynopsisExpert tips and easy recipes for creating delicious food on your firepit barbecue Fire up the firepit and let's get barbecuing. As an experienced chef and food writer - and a dab hand with the barbie tongs - Ross Dobson knows a thing or two about cooking with fire. In this book his recipes are especially tailored to creating great meals on a firepit with a simple grill or hotplate. Ross shares tips on the best wood to use, foolproof instructions to tame the flame and make the heat last, advice on how to prepare food for the grill, marinades for tenderising and adding flavour, plus ideas for delicious butters, salsas, dips and breads. Over 90 recipes, for chicken, fish, pork, beef, lamb, vegetarian meals and vegetables, are simple to prepare, fun to cook and perfect for your firepit barbecue... Whether it's fragrant chicken parcels for a healthy midweek family dinner, whole trout with lemon and dill for Sunday lunch, or spicy beef kebab

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Book SynopsisDelicious, healthy, simple recipes that combine the convenience of your slow cooker with your ketogenic lifestyle. As suitable for someone trying out the keto diet for the first time as it is for seasoned pros looking for fuss-free, tasty recipes for their slow cooker, this book will take the hassle out of meal prep and help anyone live a healthier ketogenic lifestyle without sacrificing on taste. The Keto Slow Cooker explains what the ketogenic way of eating is, how it can work for those with Type 2 diabetes, provides helpful menu plans and lists of essential store cupboard foods, and helps you calculate macros. Dairy-free options have been added to relevant recipes to ensure that the dishes are suitable for autoimmune issues also. Whether you''ve got a four-hour slot between picking up the kids or ten minutes in the morning before you head off to work to prepare something, these recipes are designed to fit around your busy lifestyle while making you healthier and happier.This is the perfect keto diet cookbook for busy people who want to live a healthier lifestyle using their slow cooker.

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Book SynopsisThe founder and CEO of the first home sous vide immersion circulator offers this collection of recipes to be prepared in the ôunder vacuumö temperature-controlled, slow steam cooker including Halibut Tacos With Avocado Crema, Pomegranate Molasses Short Ribs and Lemon Saffron Tart.

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Book SynopsisNo time to bake but fancy a sweet treat? Perfect single-sized indulgence in minutes!

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Book SynopsisThis practical book is both an illustrated guide to the breads of the world and a bread-making manual, with over 100 recipes for delicious home-made loaves of all kinds.

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Book Synopsis''Rich''s recipes are exciting, accessible and fun. Everything a great barbecue should be'' Heston BlumenthalRich Harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. Featuring chapters on:* From the Sea - delicious fish and seafood dishes* Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad* Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs* Smoking - including hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Cold smoked Salmon* Veggies, Sides & Breads - barbecues aren''t just about meat so indulge in Chargrilled Leaves with Burnt Lemon Dressing, Cauliflower Steaks and Chipotle Slaw* Sauces, Dips & Pickles - accompaniments to take your dishes to the next level* Cocktails & Coolers - drinks to wash down and complement your gri

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Book SynopsisTable of ContentsIntroduction 1 About This Book 1 Foolish Assumptions 2 Icons Used in This Book 2 Beyond the Book 3 Where to Go from Here 3 Part 1: Getting Started with Air Frying 5 Chapter 1: Introducing the Air Fryer 7 Getting Acquainted with Air Frying 7 How air frying works 8 Different models on the market 8 Seeing the benefits of air frying 9 Using Your Air Fryer 11 Caring for Your Air Fryer 12 Cleaning your air fryer 12 Storing your air fryer 12 Taking Safety Precautions When Air Frying 13 Chapter 2: Finding Foods for the Fryer 15 Stocking Your Kitchen for Air Frying 15 Pantry essentials 16 Refrigerator staples 20 Freezer must-haves 22 Seasoning Foods for the Fryer 23 Knowing which oil to use 23 Making your own seasoning blend 24 Chapter 3: Cooking for Your Diet Type 27 Keto 27 Low-Carb 28 Heart-Healthy 30 Pescatarian 30 Mediterranean 31 Vegetarian or Vegan 32 Chapter 4: Planning Air-Fried Meals 35 A Family-Friendly Meal Plan 35 A Mediterranean Diet Meal Plan 37 A Modified Keto Meal Plan 38 A Vegetarian Meal Plan 39 Chapter 5: Breakfast Staples 43 Chapter 6: Bread Basics 61 Chapter 7: Starters 73 Chapter 8: Star-Studded Handhelds 95 Chapter 9: Savory Sides 107 Chapter 10: Everything Chips 121 Chapter 11: Meaty Mains 133 Chapter 12: Seafood Mains 161 Chapter 13: Vegetarian Mains 177 Chapter 14: Sweet Treats 195 Part 3: The Part of Tens 211 Chapter 15: Ten (or So) Ways to Improve Your Health with the Air Fryer 213 Soak Starchy Vegetables in Water 213 Use Salt Sparingly 214 Add One Vegetable to Every Meal 214 Season with Herbs and Spices 214 Switch to Whole-Grain Breadcrumbs 215 Amp Up the Fiber 215 Experiment with Plant-Based Proteins 215 Eat Consistently 215 Enjoy a Sweet Treat 216 Chapter 16: Ten Mistakes to Avoid with Your Air Fryer 217 Putting Food in an Unheated Basket 217 Overcrowding the Basket 218 Filling Your Cakes and Cupcakes Too High 218 Undercooking Foods 218 Multitasking without Watching the Time 218 Preparing a Wet Batter for Breaded Foods 218 Forgetting to Shake the Basket 219 Using the Wrong Kind of Cooking Oil 219 Putting Off Cleaning Your Fryer 219 Using Foods That Are Too Small 219 Chapter 17: Ten (or So) No-Recipe Recipes That Make Perfect Sides 221 Brussels Sprouts with Bacon 221 Roasted Green Bean Salad 222 Summer Succotash 222 Tomatoes with Fresh Burrata 222 Savory Mushrooms 223 Crazy for Carrots 223 Cheesy Zucchini 224 Roasted Sweet Potatoes Three Ways 224 Peaches and Pineapple and Pears! Oh, My! 225 Chapter 18: Ten Simple Sauces to Pair with Air-Fried Foods 227 Creamy Brown Sauce 228 Red Pepper Coulis 228 Garlic Compound Butter 228 Cucumber Yogurt Sauce 228 Pesto 229 Chimichurri 229 Cheesy Sauce 229 Simple Ranch Dressing 230 Classic Vinaigrette 230 Creamy Avocado Dressing 230 Part 4: Appendixes 231 Appendix A: Metric Conversion Guide 233 Appendix B: Safe Cooking Temperatures 237 Index 239

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Book SynopsisWith equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wildTrade ReviewOfficially Niklas Ekstedt is a chef - and an exceptionally good one - but a better description may be alchemist... Ekstedt employs fire in all its forms to conjure up miracles using leaves, roots and berries (not just meat) and his cooking is as much about philosophy as it is flavour. This incredible book delivers the message of both and is pure porn for pyros. -- Paul Henderson * GQ Magazine *[Niklas'] passion is contagious... The results of Ekstedt's prolific research is evident in his recipes. Wild ingredients and ancient techniques are used to create clean and highly finessed plates of food... This is a book for the enthusiast and it will not disappoint. -- Emma Lake * The Caterer *

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Book SynopsisThis attractive book is full of unforgettable al fresco food and is a must-have guide for barbecue lovers everywhere. Pick from a wide range of appetizers, main course dishes and desserts, all explained in easy-to-follow steps and photography. Griddle quick-to-marinate Cheese Bites, or skewer shellfish in the style of Feta-Stuffed Squid: perfect light bites to get your barbecue off with a swing. To follow, choose from meaty Mixed Grilled Skewers or Mackerel with Nutty Bacon Stuffing. A handy section on side-dishes, breads and sauces completes the main course, while refreshing desserts such as Grilled Strawberries and Marshmallows on Skewers round off the perfect summer feast.

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Book SynopsisThe Van Life Cookbook goes beyond a collection of recipes that can be made on a two-ring gas hob. It’s about an approach to cooking and eating that saves time and money, is good for the soul and makes the most of your immediate environment. Chef Danny Jack and his wife Hailee Kukura have travelled around the UK and USA in their self-build campervan, rediscovering the simple pleasures of a life spent in the great outdoors. In this book they have captured their passions for adventure and good food and distilled them into over 80 campervan-friendly dishes, sharing their knowledge of foraging, cooking over open fires and making the most of what nature has to offer. In Van Life Cookbook, they share a way of cooking that is sustainable and seasonal and bring together delicious recipes that can be made on a budget. The ingredients can be foraged, bought from a farm shop on the road or even a corner shop or garage, meaning there’s a recipe for every kind of adventure. Covering comforting breakfasts, quick-fix lunches and fireside feasts, as well as drinks, deserts, condiments and sides, this cookbook features delicious, accessible recipes to get you through the day (and your journey on the road). Think Tahini Porridge, Homemade Trail Mix, Turkish One-Pan Eggs, Winter Greens Minestrone, BBQ Fish Parcels, Date Night Tagliatelle and Flambéed Rum Bananas with Coconut Cream – all complete with top tricks, kitchen hacks and chef tips. From campervans, to canal boats and cabins, this book is a celebration of the unexpected opportunities that modest spaces and smaller budgets can offer.Trade Review“What do you get when an adventure-loving couple with extreme chef and design skills create a book? The Van Life Cookbook. This book will guide you on a tasty adventure no matter where you are. Be inspired! Forage, cook and feast." – Tom Hunt

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Book Synopsis'Flavour-packed, easy recipes that won't break the bank' - Tom KerridgeThe wok is an incredibly quick, heat-efficient cooking method - and a lot less expensive (and bulky) than an air fryer. Chinese and Asian cuisines have also always featured recipes that use cheaper ingredients. In Wok for Less, Sunday Times bestselling author Ching-He Huang focuses on these traditional, clever ways to reduce costs - all without scrimping on taste.From creative ways to make fish, seafood and meat go further, to inventive veg-packed dishes that will satisfy the most committed carnivore, and ideas for using storecupboard ingredients to make multiple meals, the recipes will not only bring you joy but will save you both time and money. Praise for Asian Green'There's a lot more than wok-based cooking in this beautifully photographed book.' The Times'The Greens Goddess' Daily MailThe Times Best Food Books of the Year 2021Evening Standard Best Vegetarian Cookbooks 2022

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Book SynopsisNow you can enjoy gluten-free bread at home every day easily, affordably, and deliciously. The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment. Whether you're obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that "gluten-free" setting on your bread maker and when it's better to just avoid it.

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Book Synopsis"Cooking on the Big Green Egg is an all-round experience... I view it as an oven that just happens to live in the garden that can do all the things a conventional oven does, plus much more. There’s nothing else quite like it." – Tom KerridgeThe Big Green Egg has been a phenomenon in the world of outdoor cooking, with a devoted following and high-end reputation. This is not just a brilliant BBQ, this is the most versatile and exciting bit of cooking kit there is. Not only can you cook on the griddle, oven roast, smoke, bake, or leave to 'low and slow', but you can treat it like a konro, mangal, forno, parilla, comal, tandoor or hāngi and create a plethora of international dishes of restaurant quality. Master Fish Tacos for friends and family, rustle up a Chicken Balti for a cosy night in, present Bistecca Fiorentina for a Tuscan feast, or serve up a Couscous Royale for a balmy summer evening. And with the expert guidance of award-winning food writer Tim Hayward, you’ll be making exceptional dishes all year round. The EGG and this cookbook will encourage you to never look at cooking the same way again. The EGG can be the linchpin of a memorable outdoor event, giving you the confidence to cook beyond your normal repertoire and create an occasion – whether it’s a special dinner for two or a celebration for many.

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Book SynopsisThis title contains 70 recipes for incredible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs. It offers everything you need to know about cooking in a wood-fired oven, from lighting a fire to inspirational recipes. It includes menu suggestions and timing guides for making the most of your fired-up oven, and using the falling temperatures for slow-cook casseroles, and bakes.

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Book SynopsisTHE BRAND NEW COOKBOOK FROM SUNDAY TIMES BESTSELLER HAYLEY DEANDiscover 100 flavour-packed recipes that will save you time, money and effort in this ultimate cookbook of recipes - all to be made in your slow cooker. With every recipe using easy-to-find ingredients and simple instructions, this is an exciting and inspiring collection of meals that anyone can cook, helping you make the most out of your slow cooker. From comforting classics to low and slow fakeaways, and simple yet satisfying dishes to warming puddings and drinks - these are meals to be cooked any day of the week. Family friendly and suitable for batch cooking too, How to Make Anything in a Slow Cooker is a brilliant cookbook for discovering what delicious meal you can make next with your slow cooker.

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Book SynopsisWith 150 mouth-watering, step-by-step recipes, stunning photography and invaluable tips, this is the official companion to the Instant Pot for the British home cook - your ultimate pressure cooker, slow cooker and steamer ALL IN ONE!'This book is a miracle! -- ***** Reader review'The perfect accompaniment to the cooker!' -- ***** Reader review'One of the most straightforward, easy cookbooks out on the market. I'm very pleased with it!' -- ***** Reader review'Magnificent' -- ***** Reader review********************************************************************************Get dinner on the table in an instant or pop everything into a pot, enjoy your day and come home to a delicious, freshly made meal.We're all busier than ever and have less time to cook, but we also want to eat more healthily.The Instant Pot is a unique combination of pressure cooker and slow cooker (and frying pan, warmer and steamer) in one handy package, which is revolutionizing home cooking by making it easy and foolproof to get quick, healthy, delicious food on the table after a long day.The Instant Pot Miracle Cookbook is the first and only official UK recipe book, bringing together over 150 delicious recipes for your Instant Pot, from breakfast to dessert.Enjoy everyday favourites such as One-Pot Lasagne, Pork Ragu, Three-cheese Bacon and Onion Crustless Quiche, and Tikka Masala as well as simple but impressive dinner party showstoppers such as Steamed Lobster Tail with Meunière Sauce and Crème Brulée.With colour step-by-step photography, instructions on how to master the basics on your Instant Pot and stunning recipes for beginners and more experienced cooks, this is the ultimate companion to this 'life-changing' appliance.

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Book Synopsis'Simply delicious recipes by the master of fish.' Jamie Oliver'No one cooks fish like Nathan, one of the most talented chefs in the UK. This book brings all his talent to the home cook.' Angela HartnettA BRAND NEW collection from the UK's most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner.In Fish for Dinner, Michelin-starred seafood chef Nathan Outlaw gives his expert advice on what fish to cook and how to cook it, alongside more than 70 of his best seafood recipes. With illustrated preparation techniques, all of Nathan's top tips and species substitutes for every recipe, it is easy to cook delicious fish at home. From hearty stews to delicate soups, moreish snacks to perfect pan-fried dinners and super seafood salads to smoky barbecue specials, there is a fish dish for every occasion.Trade ReviewNo one cooks fish like Nathan, one of the most talented chefs in the UK. This book brings all his talent to the home cook. * Angela Hartnett *Simply delicious recipes by the master of fish. * Jamie Oliver *

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Book SynopsisThe man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke. You’ve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay. Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in Bobby Flay’s Barbecue Addiction. With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving.Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad.You’ll also find tons of helpful information on the pros and cons

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Book SynopsisThis essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook.

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Book SynopsisHot Dinners Best Cookbooks of 2022Over 100 seasonal and achievable barbecue recipes celebrating the common thread of live fire cooking in cuisines from around the world. In this homage to live fire traditions, award-winning food writer Helen Graves (aka @foodstories) showcases the very best of barbecue throughout the seasons. Featuring seasonal produce including lots of vegetables alongside meat and fish, Helen also interviews chefs and home cooks from the multiple diaspora communities cooking with live fire in the UK, exploring the techniques that define and unite the way we grill. Helen’s talent for combining evocative writing with bold flavours makes this a truly immersive, practical book that will have even the barbecue novice running for the coals. From chicken wings with tahini and za'atar and pork cheek tacos to grilled baby artichokes with an anchovy dip, a coleslaw for every season and a killer smoked cherry and whisky butterscotch sundae, every recipe in Live Fire is achievable as it is enticing. Trade ReviewThis will make you into a year-round barbecuer. Just the right amount of information, and absolutely delicious recipes. * Diana Henry *This book is a firecracker; a testament to Helen’s knowledge, experience, curiosity and appetite. But what I love most about Live Fire is that rather than seeing cooking over fire as a specialty subject, or something for special occasions, it reframes it simply, as cooking. * Rachel Roddy *Helen's cooking style is quite extraordinary. I know very few people who can combine that kind of firecracker creativity with the ability to produce dish after dish to make you issue small moans of desire. Her talent for food is, literally and figuratively, on fire. * Sunday Times restaurant critic Marina O'Loughlin *I’ve always thought of Helen as the queen of barbecue but she also has a real ability to tell a story and capture the visual side of anything she writes about. A fantastic book for all lovers of live fire. * Fiona Beckett *It's wonderfully written and full of exceptionally good, user-friendly recipes from all over the world... I am very for women reclaiming the barbecue. * India Knight, The Sunday Times *

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Book SynopsisFrom classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home. Do Smoke is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish.

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Book SynopsisBest-selling author Urvashi Pitre is back with Air Fryer Revolution, the follow-up to her hit cookbook, Every Day Easy Air Fryer.

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Book SynopsisThe Complete BBQ Book covers more than just recipes, offering expert advice on getting the most out of your grill.

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Book SynopsisGrilling food is quick and easy, making it perfect for the busy lives we lead today. Here is a range of 30 simple recipes that can be cooked on the grill or broiler indoors, or on the barbecue outside. 100 photographs and step instructions make it all straightforward.

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Book SynopsisThe ultimate guide and recipe compendium, with nutritional advice, how-to and amazing blends using vegetables, fruits and dairy-free milks.

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Book SynopsisMore and more of us are discovering how easy it is to create a tasty homemade soup using one of these new appliances. The soups can often be ready in just 30-40 minutes. Here Norma Miller extends the range of recipes included in your instruction booklet to provide a wonderful selection of simple but delicious recipes. You''ll soon realize that your soup maker is indispensable.Hints and tips to get the best from your soup makerTasty recipes, quick and easy to makeAdapt your own traditional recipes to your new soup makerThis book contains nearly 100 tasty recipes, all personally tried and tested in the latest soup makers by Norma Miller. Traditional favourites, such as Mulligatawny Soup, Creamy Tomato and Basil Soup, Pea and Ham Soup, and Corn Chowder are here, plus some exciting new contemporary recipes, including Prawn and Saffron Soup with Noodles, Thai Chicken and Red Chilli Soup, and even Chilled Cherry and Almond Soup.

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Book SynopsisWhether you are an AGA aficionado or have never cooked on an AGA before, Mary Berry and Lucy Young''s new AGA cookbook is just what you need by your side. It is 30 years since AGA first got in touch with Mary Berry about producing the AGA handbook and 15 since she followed it up with Mary Berry''s New Aga Cookbook - now she has combined, improved, updated and revamped those books with Lucy''s help to produce The Complete Aga Cookbook, which deserves its place on all 21st-century kitchen shelves. There have been many new trends in cooking in the intervening years, and a plethora of new ingredients, and Mary explores them in new recipes, adapting many ideas to the Aga way of cooking. As Mary herself says, an Aga rapidly becomes the centre attraction of the kitchen, acting as a warm focus for family, friends and animals. And cooking on an Aga is a joy: its spacious ovens produce perfectly cooked dishes, time after time. But we haven''t forgotten those who cook onTrade ReviewMary has taught us so much... her recipes are trusted and reliable. * Woman & Home *

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Book SynopsisBefore you head out on your next camping trip, flip through these pages, pick what you'll pack to eat, and discover the tasty convenience of make-ahead meals that the whole family will love! Featuring more than 100 camping recipes for grilled sandwiches, all-in-one dinners, savory sides, delicious s'mores, and so much more, Weekend Camping Cookbook is the ultimate guide to easily preparing and serving scrumptious meals in the great outdoors. From cast iron nachos and fire-roasted pickle wraps to carrot cake pancakes, baby stuffed peppers, and so much more, this complete camping cookbook features unique, out-of-the-box recipes that are easy to make and delicious to eat!

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Book Synopsis'I love Rukmini Iyer's books' Judy Murray, OBE 'A summer staple!' You Magazine 'Rukmini's recipes always pack in flavour with minimal effort required' BBC Good Food 'Plenty here for all persuasions and ocassions' The IndependentMouth-watering vegan and vegetarian recipes that can be cooked either outdoors or indoors. Discover the BBQ book for everybody!If prepping a BBQ seems a challenge, think again: this collection of flavour-packed and delicious recipes is completely meat-free.Whether you're entertaining for vegetarian guests or you're preparing a flexitarian feast, these recipes are quick and easy to make, great for all the family and completely fuss-free.With a wide range of veggie-friendly options, from griddled papaya and charred tenderstem to crispy barbecue tofu and dill-soused feta, this is the ultimate veggie book for Spring and Summer.'Far-from predictable recipes and fuss-free dishes' Stylist'Rukmini's recipes pack in flavour with minimal effort required' BBC Good FoodINDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOWTrade ReviewI love Rukmini Iyer's books. The recipes are simple and all in one tin so there's less washing-up. I have all her books -- Judy Murray, OBEEntertaining outdoors? Rukmini Iyer's meat-free recipes will turn the summer barbecue into something really special. A summer staple! * You! Magazine *Veggie barbecue options have long deserved an upgrade - and Rukmini Iyer's latest book of far-from-predictable recipes means we'll all be catered for come grill season. -- StylistRukmini's recipes always pack in flavour and minimal effort required, and she's given meat-free barbecue recipes the same treatment here. -- Fiona Forman * BBC Good Food *Flavour-packed, mouth-watering recipes...whether you're entertaining veggie guests or preparing a flexitarian feast, there's plenty here for all persuasions and occasions -- Hannah Twiggs * Independent *

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Book SynopsisFeatured on the Netflix documentary series Chef's Table "Elemental, fundamental, and delicious" is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann's first book, Seven Fires, "captivating" and "inspiring." And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places-in winter's snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil-each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.Trade Review“Culinary genius. . . . The 100 recipes are, by and large, flavor bombs that are relatively easy to put together . . . producing delicious, beautiful dishes.” —Wall Street Journal “Simple-yet-ingenious takes on vegetables.” —Fine Cooking “Primal, fascinating and terribly elegant stuff.” —Houston Chronicle “The story delivers the very heart of Mallmann’s message—use a few fresh ingredients and the proper application of fire to create a deeply satisfying meal.” —Austin Chronicle “Make[s] Mallmann’s larger-than-life approach to outdoor cooking accessible on a household scale. . . . This beautiful book is both travelogue and outdoor cooking handbook. If you find yourself tamping down feelings of envy about Mallmann’s footloose, relaxed yet exciting lifestyle, you won’t be alone. Just face it. We can’t all grill fish on a remote beach in Patagonia. But we can let Mallmann help us do it in our own back yards.” —Miami Herald “He’s the master of smoke and char.” —Dan Barber “No one grills better! Francis is a purist and an inspiration.” —Alice Waters

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Book SynopsisIf you can’t stand the heat, get out of the kitchen! From mild to blistering, renowned author Jennifer Trainer Thompson offers 32 recipes for making your own signature hot sauces, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black bean soup. Try making spicy chowders, tacos, salads, and seafood — even scorchingly delicious cocktails. Bring your own handcrafted heat to your next barbecue and feel the burn!

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