General cookery and recipes Books

Book SynopsisHaving taken the social media world by storm with his 1-minute, how-to-make recipe videos, MOB Kitchen founder Ben Lebus is revitalising home-cooking with delicious, easy and accessible dishes that absolutely anyone can cook, all on a budget. This, the first MOB kitchen cookbook, contains all the inspiration you need to make budget meals to impress your friends and family, any time. Each recipe is designed to feed four people for under GBP10. His mission is to mob-ilise cooks everywhere, young or old, and to inspire them to cook delicious, nutritious and inexpensive recipes. From Asian-flavoured spaghetti meatballs to the ultimate homemade falafel pittas, every base is covered, whether your mob is vegan, vegetarian, meat-loving or health obsessed. The core element of every MOB Kitchen recipe is that it is affordable, healthy, delicious, beautiful and easily to make. Unlike most budget cooking sites, MOB Kitchen doesn't make any absurd store-cupboard assumptions. All that is expected is that you have salt, pepper, olive oil and a small budget, nothing more. Teaming up with musicians, as online, each recipe has a song that's perfect to play as you cook and can be accessed directly through Spotify. Chapters include: Brunch MOB, Healthy MOB, Speedy MOB, Flashy MOB, No-fuss MOB and Fakeaway MOB.Trade Review‘This is one to buy for the students in your life.’ * The Times *‘Mob takes the deliciousness of social food videos but combines it with recipes you would actually make – the ultimate millennial cookbook.’ * Evening Standard Online *'(T)he best of the recent cheap and cheerful books…perfect for starter cooks and new uni goers…well done!' -- Gizzi Erskine'Ben Lebus proves home cooking can be great, cheap and fast.' * Independent.co.uk *

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Book SynopsisThe King of Fish, Nathan Outlaw, presents his favourite seasonal recipes from his eponymous Port Isaac restaurant.Crowned Britain''s number 1 restaurant by The Good Food Guide in 2018 and 2019, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars. In this cookbook, Nathan reveals the recipes behind his success and offers you a chance to cook his famous fish dishes at home. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellence of Restaurant Nathan Outlaw.Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant''s menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings oTrade ReviewIt is a heavyweight homage to one of the country's best restaurants. -- Cass Farrar * GQ Magazine *Table of ContentsIntroduction Early Spring Late Spring Early Summer Late Summer Early Autumn Late Autumn About the author Index

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Book SynopsisOver 60 delicious recipes inspired by everyone's favourite cheese.Satisfyingly squeaky and deliciously moreish, halloumi is here to make every meal amazing. Grilled, barbequed, fried, baked, roasted, the possibilities are endless.Be everyone's favourite host and serve up halloumi fries with sticky chilli or creamy yoghurt dipping sauce; whip up a fresh and filling weeknight salad or a comforting halloumi and sweet potato burger; take time over brunch with a decadent halloumi, harissa and honey toastie; and even master baked goods such as loaded halloumi flatbreads or herby halloumi scones.

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Book SynopsisA luxurious collection of the best recipes from the world's leading Italian cookbook - with all new photography and designTrade Review'The most successful Italian cookbook of all time.' - Financial Times 'It's not so much one more Italian cookbook as the one-volume encyclopedia of Italian home cookery. Lavish illustrations, a helpful glossary of cooking terms and a translation geared to the intelligent layout make The Silver Spoon both pleasant browsing and an accessible manual in the kitchen.' - Wall Street Journal 'Big and bountiful, it's a welcoming jumble of recipes... And by the looks of it, it may give cookbooks by American celebrity chefs a run for their money.' - New York Times Magazine 'A seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza... One for serious Italophiles.' - Gordon Ramsey, The Times 'Italy's version of The Joy of Cooking ... Presents lucid recipes for every dish a lover of Italian food could wish for - more than 2,000 of them.' - Bon Appetit 'Time-honoured recipes that make this a one-stop reference book for traditional Italian cooking.' - House and Garden 'There's plenty to say about Italian food but very little that hasn't been explored in this vast tome. In essence it defines the ineffable conviviality that gives Italian fare its pizzazz.' - Monocle

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Book SynopsisGet organised in 2022 with Mary Berry''s essential household tips that will make home your true happy place''Practical AND beautiful'' Graham Norton, BBC Radio 2________''This book is a collection of skills I''ve learned for running a home. Gleaned from years of practical experience, along with all the hints that friends and family have imparted to me, I hope it will be a helping hand'' Mary BerryJoin national treasure Mary Berry in her comprehensive, beautifully illustrated guide that shares her greatest tips on how to care for your home. Inside you''ll find . . . - KITCHEN KNOW-HOW: Love the heart of your home with freezer tips and how to organise your food- CLEANING & CONFIGURING YOUR HOME: Create cleaning products from store cupboard items- LAUNDRY & WARDROBE WISDOM: Banish moths from your home for good, remove stains from every kind of fabric- GARDENING & FLOWERS: Bring greenery into your home even without a garden, create beautiful flower arrangementsEasy to use, practical and gorgeously illustrated, Mary''s Household Tips & Tricks covers everything from Mary''s golden rules for baking to her favourite flowers for each season, from how to polish silver to whether tea should be poured before or after milk.With secrets for accomplishing the most challenging home-keeping tasks with ease, Mary''s wonderfully simple book will help turn any house into a home.''The Queen of British baking has whipped up a recipe for home happiness'' Independent''A domestic goddess'' Daily TelegraphTrade ReviewBritain's best-loved cook and national treasure Mary Berry lets readers in on her household secrets . . . A comprehensive, beautifully illustrated guide that shares her greatest tips on how to care for your home.'This book is a collection of skills I've learned for running a home. Gleaned from years of practical experience, along with all the hints that friends and family have imparted to me, I hope it will be a helping hand' - Mary Berry * From the publisher's description *It is such a beautiful thing. It's practical AND beautiful . . . almost like it's an ideal gift . . . -- Graham Norton * BBC Radio 2 *The Queen of British Baking has whipped up a recipe for 'home happiness' in her new book * Independent *Mary Berry lives and breathes good old-fashioned values, with a dash of steely trail-blazing * Guardian *Mary Berry offers no-nonsense assessments like a blunt but loving auntie * Washington Post *Good housekeeping - Baking queen Mary Berry steps out of the kitchen and offers a recipe for home happiness * Edinburgh Evening News *

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Book SynopsisLeith's How to Cook comprehensively takes takes the reader - subject by subject - through every aspect of food preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout.Here you will find the essentials that most cookbooks leave out: how to prepare every ingredient from scratch, including vegetables, fish, shellfish, poultry and game; how to judge when meat is perfectly cooked and the best way to carve roasts; the correct texture at every stage of pastry, cake and bread making; and how to make the perfect pasta and risotto. And if things don't turn out quite right, there is help on hand to identify what's gone wrong and how to rectify the problem and/or avoid it happening next time. Home cooks will feel there is a Leith's chef looking over their shoulder and guiding them every step of the way.Recipes are clearly set out, easy to follow and illustrated with full-page photographs, plus detail shots showing key preparation stages. There are over 500 recipes plus 250 variations, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist.The perfect wedding, graduation or leaving home gift, this ultimate cook's reference book, should be on every kitchen shelf.

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Book SynopsisEven if it is raining outside, this little book of sunshine will help lift the gloom with a wealth of comforting, cheerful dishes to keep the summer atmosphere alive. All tried-and-tested by Britain's top-selling BBC Good Food Magazine, these Mediterranean recipes are guaranteed to be packed full of intense flavour. With full-colour photography to accompany every dish and a practical ingredients list of Mediterranean authentics and easy-to-find alternatives, this really is a must-have summer cookbook.

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Book SynopsisNo-fuss recipes for the ultimate comfort foods: soups, curries, chillies, casseroles, risottos, tagines, pot roasts, stews, and even desserts. Simply add some choice ingredients to the pot, let the slow cooker work its magic through the day, and come home to a delicious home-cooked meal - just set it and forget it. No slow cooker? No problem - each recipe gives instructions for both a traditional hob and oven method as well as a slow cooker method. Photographic guides show all the key preparation techniques step by step and explain which ingredients and cuts of meat work best, alongside practical advice on braising, stewing, poaching, pot roasting, and other techniques.You may be on a budget and looking to transform cheap cuts of meat into tender, rich meals, or just time-pressed but want to ensure your family have a healthy, home-cooked dinner. You may be embracing nose-to-tail eating with unloved cuts, or trying to reduce your food waste by transforming left

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Book SynopsisCreate cost-effective, energy-efficient, delicious dishes using just your microwave ovenPING! is set to revolutionise microwave cooking.Discover the magic of your microwaveFollow food expert and bestselling author Justine Pattison and learn how to cook over 100 accessible, modern, fresh recipes cooked in the microwave oven.From quick breakfasts and handy snacks to healthy soups, tasty main meals, sweet treats and even an entire roast' chicken it's all possible, with amazing results!PING! will show how you can create beautiful, delicious dishes using just your microwave.Each recipe is designed specifically for microwave cooking and they are not only simple to prepare and taste amazing but they look great too.Save time, money and energy with delicious recipes that will transform the way you cook.Trade Review“Ping! Is full of cost-effective, energy-efficient delicious recipes” The Sun

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Book SynopsisA fantastic new collection of recipes that gets to the heart and soul of Korean Cooking, from internationally renowned chef and restauranteur Judy Joo. Taking classic Korean dishes and applying her signature twist, Judy proves that Korean cooking can be easy, fun and - most importantly - delicious. Trade Review‘I love Korean food, and to all those that think that it’s just about kimchi…think again! Judy is a master in the kitchen, her passion and straightforward, easy recipes are inspirational and delicious. From the classics through to street food, and some very clever fusion cooking, this book is a beauty – full of heart-warming food for the adventurous eater.’ -- Michel Roux Jr.'Judy’s food feels like food without borders. Deeply rooted in Korean flavours and aromas- there is something familiar in all her dishes. There is a satisfaction after eating which can only come from nourishing comfort food.' -- Asma Khan, Owner of Darjeeling Express‘Korean food, whether traditional or contemporary (or even meshed deliciously and surprisingly appropriately with Mexican cuisine), is one of the world’s great culinary treasures. Nobody makes it more vivid and accessible—and more fun—than Judy Joo does in this lively and appetite-stirring new book.’ -- Colman Andrews, co-founder of SaveurTable of ContentsSALADS & BANCHAN PICKLES & KIMCHI DUMPLINGS STREET FOOD RICE KO - MEX MEAT & SEAFOOD SOUP & NOODLES BREAD DESSERTS

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Book SynopsisDiscover quick, easy and delicious recipes for anyone who wants to cook great meals in no time''This collection of speedy, oven-ready recipes is full of good ideas. It is a friendly hand on the shoulder for anyone too tired to cook'' Sunday Times___________Feeding a family and juggling the stresses of home life can be really tricky, so Nadiya has crafted over 100 recipes that will teach you how to be time-smart in the kitchen.Featuring recipes that are both quick and easy to make, as well as those that have shortcuts to creating second - and even third - delicious meals without any additional preparation, Nadiya will share with you all her tips and hacks for making meal prep as simple as possible.You''ll be able to make all the delicious recipes from Nadiya''s BBC2 show including: RASPBERRY CHEESECAKE CROISSANTS ONE TRAY PEANUT CHICKEN with gnocci and broccoli ZINGY MARMALATrade ReviewA brilliant selection of stress-free and time-saving recipes that the whole family will love. The recipes also use plenty of store cupboard ingredients, featuring them in innovative and creative ways * Love Food *This collection of speedy, oven-ready recipes is full of good ideas. It is a friendly hand on the shoulder for anyone too busy or tired to cook * Sunday Times *A collection of her trademark, user-friendly recipes * Nigel Slater, Guardian *The recipes work . . . Hussain is a star * The Times *Ultra-speedy, stress-free recipes * Daily Express *Plenty of tips and tricks here worth keeping up your sleeve * Daily Mirror *A godsend for everybody who wants to be a better every day cook but struggles to find the time * i *All hail cookery's new queen * Sun *A brand new cookbook full of time-saving and mouth-watering recipes from the nation's much-loved cook . . . take the stress out of cooking and put the joy back into every meal without breaking the bank * Woman & Home Feel Good Food *Nadiya Hussain has crafter over 100 delicious time-saving recipes to take the stress out of cooking and put the joy back into every meal, without breaking the bank * Pick Me Up *Since winning the Great British Bake Off, Nadiya Hussain has become one of the nation's best-loved celebrity chefs, and, with her latest book offering a plethora of top tips for reducing meal preparation times, she is sure to endear herself to even more harassed amateur cooks * Press and Journal *The new Jamie Oliver * The Times *Making the most of her knack for using mundane store cupboard ingredients to create tasty dishes, she provides more than 100 enticing recipes * Choice *Perfect for time-poor families who want good, fast food * Good to Know *

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Book SynopsisWith over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I A cook and his vegetable patch, is the definitive guide to cooking with vegetables from the presenter of BBC One's Simple Cooking.''I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.''In his inimitable, unpretentious style Nigel Slater, the presenter of BBC One's Simple Cooking, elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crusheTrade Review'Slater applies his very evocative, sensual writing style to such topics as tomato varieties – which ones he likes and why – with impressive verve…it's an inspiring read; we are left feeling if he can do it, so could we.' Guy Dimond, Time Out, Book of the Week 'Slater's writing, always a bit exquisite, has here been burnished a stage further into prose poetry…it is nothing less than a combined spiritual testament and devotional manual: a guide to the way of St Nigel…he's genuinely original…Nothing here is second-hand, let alone insincere. And that makes Tender a book to treasure, to read and re-read, as well as to cook from…it really is that rarity, a companion for life.' David Sexton, Evening Standard 'A fine collection of honest, interesting, life-sustaining recipes that beg the reader to pick up a vegetable knife and start chopping.' Daily Telegraph 'Suffused with genuine passion and the author's natural enthusiasm for veg, growing it and cooking it…It is a timely guide as recession has sent us all back to the land, with allotment waiting lists stretching out for years.' Sunday Telegraph 'The don of them all.' Daily Mail 'This is one to treasure, beautifully written, informative and inspiring in equal measure.' Fuschia Dunlop, FT, Books of the Year 'Gorgeous recipes.' Ben Wilson, Sunday Times, Books of the Year 'A book so beautiful that you crave Slater's life and his garden.' Kate Colquhoun, Daily Telegraph, Books of the Year ‘Brilliant as always.’ Leslie Geddes Brown, Country Life Magazine, Books of the Year

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Book SynopsisBreaking free from a dead-end relationship, Ree Drummond left Los Angeles and made a pit stop at home in Oklahoma on the way to a new life in Chicago. This book tells how she learned to cope with the isolation and peculiarities of ranch life.Trade Review#1 New York Times Bestseller -- New York Times #1 Denver Post Bestseller -- Denver Post #5 Wall Street Journal Bestseller -- Wall Street Journal #6 Publishers Weekly Bestseller -- Publishers Weekly #7 Washington Post Bestseller -- Washington Post #9 Mountains and Plains Independent Booksellers Association Bestseller -- MPIBA #29 USA Today Bestseller -- USA Today an Amazon Customer Favorite Cookbook -- Amazon.com "[Ree Drummond is] funny, enthusiastic and self-deprecating, making the book appeal to pavement-pounders and pioneer types alike [with] recipes like steak with whiskey cream sauce, leek and potato pizza and pico de gallo. As a portrait of a real American family kitchen, it works." -- New York Times "Drummond invites fans into her world with irresistible recipes and photos... Here's a mom of four who can turn out a Perfect Pot Roast and make feasts for girlfriends that start with sangria and finish with creme brulee. It's sweet and seductive: You'll want to plunge right in." -- People "Jokey and irresistible. Drummond's...appreciation for something as simple as well-made pico de gallo is infectious. Such attentiveness to basic cooking skills makes the book entertaining and useful." -- New York Times Gift Guide "Who needs Julia Child? I've got Pioneer Woman." -- Baltimore Sun "Drummond's writing style is closer to a good friend dishing out advice than an expert telling people want to do." -- Denver Daily News "[Ree Drummond] whips up mouthwatering meals with easy-to-find ingredients (she's miles away from restaurants and supermarkets) and shares what living in a not-so-little house on the prairie is really all about. " -- People

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Book SynopsisTaking tea is one of the quintessentially English occasions, and who is a greater authority on the subject than the sumptuous Ritz London Hotel? This charming Edwardian-style book captures the essence of this traditional British pastime, and provides us with all the expertise on the ceremony as well as the recipes. Stories about the legendary afternoon teas at The Ritz and fascinating details about the history of tea drinking are complemented with passages from such diverse writers as Charles Dickens to Oscar Wilde. Over fifty recipes are included for different kinds of afternoon tea specialities, from delicate sandwiches, strawberry shortcake and rose petal jam, to crumpets and muffins for hearty teas in front of a roaring fire. The author gives an infallible guide to the many blends of tea and their suitability to particular occasions. Beautifully presented and delightfully illustrated, this book is the perfect gift for tea drinkers everywhere.Trade Reviewcharming...It's quite right that everything should stop for tea. * Homes and Gardens *

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Book SynopsisAn inspiring and practical collection of favourite festive recipes and menus, to add sparkle to all of your holiday celebrations.

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Book SynopsisWith over three million fans on Instagram, TikTok, YouTube and Facebook, Rachel Lindsay of Caked by Rach has earned a reputation for fantastically fun cupcakes that are actually super simple to create. Her playful, whimsical creations have inspired bakers of all skill levels to be more creative with their cupcakes. A Cupcake for Every Occasion features 20 scrumptious cake and frosting recipes and over 50 super-creative decorating projects for holidays, birthdays, weddings, baby showers, and pretty much anything else worth celebrating. Rachel's cupcakes are anything but bland; they're creative, clever, and absolutely delicious. Bakers of all ages will be charmed by her simple, delightful designs like Halloween ghosts, Christmas reindeer, sunflowers, and spaghetti and meatballs. Here's what's included:Over 50 decorating projects and recipes for everything from spooky Halloween sweets to festive holiday treats to fanciful flowers and lots more. Simple decorating and baking techniques th

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Book SynopsisNew to cooking? Not sure what you''re doing? Let Jamie help with step-by-step guidance on the basics of cooking nutritious, scrumptious food without too many ingredients . . . By guiding you through the basics of home cooking, Jamie will show you that wholesome, tasty food is not only simple and quick to prepare but can be done by anyone.With chapters on Simple Soups, Quick Pasta, Easy Curries, Family Roasts, Classic Fish And Sweet Things, as well as a selection of delicious meals that you can make in just 20 minutes, this is an indispensable first cook book. Learn how to master delicious staple meals including:- SPAGHETTI BOLOGNAISE and LASAGNE- SALMON FISHCAKES and FISH PIE- THAI GREEN CURRY and BUTTERNUT SQUASH ROGAN JOSH- PERFECT ROAST CHICKEN and RICE SALADIf you''re a complete beginner in the kitchen, Jamie''s promise to you is that you''ll be making some great dinners frTrade ReviewJamie Oliver will teach you to cook from scratch in the Ministry of Food * from publisher's description *Jamie thinks anyone can learn to cook in 24 hours, so he provides stage-by-stage photos and simple instructions for hundreds of classics. A must, both for beginners and anyone who thought it too late to learn * Waterstones.com *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book Synopsis''National treasure'' IndependentLet Nadiya take you on a culinary journey across Britain and discover over 120 fresh, simple and delicious recipes. INCLUDES ALL THE RECIPES AND MORE FROM THE HIT BBC2 COOKERY SERIES____________Inspired by her journey around the country to discover the best In British food, Nadiya has created over 120 easy and enticing new recipes that mix local ingredients with her very favourite flavours, not forgetting a nod to her Bangladeshi roots. Whip-up classic British dishes with a twist such as: Cayenne eggs benedict, soft poached eggs on an English muffin with smoked turkey rashers and cayenne hollandaise sauce. A quick and easy grilled aubergine and feta tart on flaky, buttery puff pastry. A West Indian tropical hit of fruity, fragrant pink peppercorn pineapple jam to top sweet scones and coconut cream. The ultimate exotic treat. Her reinvented classics capture the diversity of twenty-first century Britain - of tastes and culinary influences that shape what we love to cook and eat today.Nadiya''s must-try recipes have got you covered from breakfast through to supper, whether you need fast mid-week meals, lunch on the go, something a little bit special, or gorgeous pudding or party ideas. Motivated by her love of family and food, flavour and fun, this is Nadiya cooking in the way she knows best - inspiring the rest of us to do the same.__________''The best kind of cookbook . . . you can read it like a novel'' The Times''She baked her way into our hearts and hasn''t stopped since'' PrimaTrade ReviewShe baked her way into our hearts and hasn't stopped since . . . The cookbook charts her love affair with British food * Prima *Nadiya's British Food Adventure - now infamous for its crispy chocolate and peanut tart, masala eggy bread and fish pie with cinnamon sweet potato * The Sunday Times *The best kind of cookbook . . . you can read it like a novel * The Times *

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Book SynopsisRose Gray MBE and Ruth Rogers MBE launched the River Café in 1987 and went on to achieve a worldwide reputation for their cooking. They have written several bestselling River Café cookbooks and presented The Italian Kitchen for Channel 4. Rogers has continued to run the restaurant after Gray sadly passed away in 2010, and it still holds the Michelin star that it was first awarded in 1998.Trade ReviewThe result is their best book yet, which, when set against the standard they have set over the last 20 years, is saying something * The Guardian *Another best-seller certainty, with its dreamy photos of cheeses, food markets and Tuscan landscapes * Telegraph *This is a book to learn from, to cook from... buy it and love it, because make no mistake, it's the cookery book of the year * The Spectator *

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Book SynopsisTwo fantastic books in one gift box set, offering 1000 at-a-glance recipes for all your mealtime needs, from simple suppers to family feasts and special occasions.

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Book Synopsis40 delicious recipes for this delectably healthy dip, both traditional and new blends, photographed throughout.

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Book SynopsisThis foolproof, upbeat kitchen companion helps hesitant home cooks go beyond simple recipe reading, giving them the skills they need to master the art of confident cooking.

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Book SynopsisEating with the Tudors is an extensive collection of authentic Tudor recipes that tell the story of a dramatically changing world in sixteenth-century England. This book highlights how religion, reformation and politics influenced what was served on a Tudor's dining table from the very beginning of Henry VII's reign to the final days of Elizabeth I's rule. Discover interesting little food snippets from Tudor society, carefully researched from household account books, manuscripts, letters, wills, diaries and varied works by Tudor physicians, herbalists and chronologists. Find out about the Tudor's obsession with food and uncover which key ingredients were the most popular choice. Rediscover old Tudor favourites that once again are being celebrated in trendy restaurants and learn about the new, exotic food that excited and those foods that failed to meet the Elizabethan expectations. Eating with the Tudors explains the whole concept of what a healthy balanced meal meant to the people of Tudor England and the significance and symbology of certain food and its availability throughout the year. Gain an insight into the world of Tudor food, its role to establish class, belonging and status and be tempted to re-create some iconic Tudor flavours and experience for yourself the many varied and delicious seasonal tastes that Tudor dishes have to offer. Spice up your culinary habits and step back in time to recreate a true Tudor feast by impressing your guests the Tudor way or prepare a New Year's culinary gift fit for a Tudor monarch.

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Book SynopsisThe classic cookbook for the modern kitchen from taste.com.au -- Australia's #1 food site. For the first time, from Australia's #1 food site, here comes the ultimate baking companion with 250+ favourite recipes hand-picked by the taste.com.au experts. The book includes:Baker's secretsBiscuits and bitesSuper slicesPastries and piesCupcakes and cakesPimped-up party

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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 Synopsis''Easy family cooking at its absolute best . . . Ten stars'' India Knight''Brilliant'' Gill Meller''Simple but delicious one pot dishes . . . sumptuous enough to feed a crowd'' Daily Mail''Genius'' BBC Good Food MagazineJust One Pan promises no more endless washing up, or unnecessary hassle, just quick, achievable yet always impressive recipes to get fantastic and flavourful home-cooked food onto your table, whatever the occasion. Jane Lovett is known and loved for her delicious, original recipes that are always reassuringly fool-proof and deceptively straightforward. Just One Pan is no exception - packed with over 100 exciting yet totally fuss-free recipes for everything from quick dinners to weekend lunches. This cookbook is bursting with bakes, casseroles, gratins, dhals, frittatas and hearty salads of every description, all of which are made using one Trade ReviewBrilliant * Gill Meller *Easy family cooking at its absolute best - completely unpretentious food that is always more than the sum of its parts . . . truly delicious . . . Ten stars * India Knight, Sunday Times Style *Genius one pan recipes . . . everything from curries and stews to traybakes and tarts * BBC Good Food Magazine *Sumptuous enough to please a crowd . . . simple but delicious one-pot dishes that'll make you look forward to washing up! * Daily Mail *Jane is a passionate, enthusiastic teacher who delights in sharing her knowledge and handy hints through her recipes and demonstrations. Revelling in the different foods that each season brings, Jane makes fresh produce sparkle. * Samantha Harvey, Divertimenti Cookery School Manager *Jane's recipes are just the sort of unfussy dishes you feel like cooking and eating again and again. * Xanthe Clay, Telegraph columnist *Genius one-pan recipes * BBC Good Food *A goldmine of easy one pan dishes that takes the stress out of feeding a family or hosting friends . . . simple recipes with sophisticated results. * Sunday Express S Magazine *Jane Lovett is one of my very favourite cookery writers. She has great taste and is a hugely talented cook. This is a book full of brilliant ideas for delicious, creative and straightforward everyday meals that fit perfectly into a busy lifestyle.Jane's recipes are simultaneously complex in flavour and simple in preparation. Just One Pan is particularly special as Jane cleverly distills her experience and knowledge into creating faultlessly reliable recipes, sharing her secrets to achieving delectable and stylish food every day. This deeply practical way of cooking is a complete revelation for anyone looking for uncomplicated recipes without compromise. * Charlotte Pike, Chair of the Guild of Food Writers *I don't have a favourite cookbook as such, more an ever-evolving top five. But there is always at least one volume of Jane Lovett in the mix, most recently Just One Pan, the best one-pan book I've come across. [Jane Lovett] writes really good simple recipes that always work. She's especially good at making a feast out of a small assembly of ingredients that somehow taste like you've done a lot more to them than you actually have . . . you feel in safe hands. -- India Knight * Sunday Times Magazine *

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Book SynopsisPart history, part recipes, part love letter to sketch and its patrons, this book is a feast for the senses for food lovers, design enthusiasts and everyone who has ever wanted an inside look into the delights of one of the world''s most extraordinary restaurants.Set in the very heart of London, sketch is an impressive collection of luxury restaurants and bars created by Mourad Mazouz and Pierre Gagnaire. The converted 18th-century building in Mayfair is an opulent, zany maze with treasures to be discovered in every room, including the famous ''egg'' pod toilets an Instragrammer''s dream. From a mad hatter''s tea party in the Glade tea room, to the eccentric Parlour patisserie, the icing on top of this magical cake is Pierre Gagnaire''s three-Michelin-starred Lecture Room and Library one of only five restaurants in the UK to hold such an accolade.Whether you want a tearoom, bistro, restaurant, bar or nightclub, sketch offers a one-of-a-kind experience and i

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Book Synopsis'These are wonderful and inspiring recipes' – Nigella LawsonAward-winning cookery writer and anti-poverty campaigner Jack Monroe is back with Cooking on a Bootstrap: a creative and accessible cookbook packed with affordable, delicious recipes, most of which are vegetarian.Winner of the Observer Food Monthly Best Food Personality Readers' Award.Jack Monroe is a campaigner, food writer and activist and her first cookbook, A Girl Called Jack, was a runaway bestseller. The sequel Cooking on a Bootstrap makes budget food fun and delicious, with 118 incredible recipes including Fluffy Berry Pancakes, Self-Love Stew, Marmite Mac ‘n’ Cheese and Hot Sardines with Herby Sauce.Chapters include Bread, Breakfasts, A Bag of Pasta and a Packet of Rice, Spuds and Eat More Veg. There are vegan meals, sweet treats and what Jack calls ‘contraband’ dishes here, as well as helpful money-saving tips.With her trademark humour and wit, Jack shows us that affordable, authentic and creative recipes aren't just for those with fancy gadgets or premium ingredients.This beautiful edition contains illustrations and original full-colour photographs to really make your mouth water.'She understands first hand what it's like to be skint and have the desire to put something delicious on the table' – Nigel SlaterTrade ReviewThese are wonderful and inspiring recipes. -- Nigella LawsonJack Monroe is both cookery writer and tenacious campaigner . . . she understands first hand what it's like to be skint and have the desire to put something delicious on the table. -- Nigel SlaterI love this book – Jack shows how limited cash need not limit your ambition or imagination in the kitchen. It’s joyful, democratic and beautifully written, and I want to eat everything. -- Xanthe Clay, chef and Telegraph food columnistFew people know what it’s actually like to live on the breadline. Jack does yet she still manages to create delicious, wholesome recipes that anyone can make with the most basic of ingredients and kitchen equipment. -- Fiona Beckett, food writer for the GuardianThis wonderful book – written with Jack Monroe's typical energy, creativity and no-nonsense style – is full of things I really want to cook and (more importantly) eat. That the recipes frequently cost not more than a matter of pence per head is little short of remarkable. -- Marina O'Loughlin, restaurant critic'If she wasn’t already a legend . . . she has 100% reached national treasure status now. -- StylistTable of ContentsIntroduction - i: Introduction Section - ii: Frequently asked questions Section - iii: My kitchen store-cupboard: A shopping guide Section - iv: Kitchen equipment Chapter - 1: Bread Chapter - 2: Breakfasts Chapter - 3: Soups Chapter - 4: A packet of pasta or a bag of rice Chapter - 5: Spuds Chapter - 6: Beans, pulses, lentils Chapter - 7: Contraband Chapter - 8: Eat more greens Chapter - 9: Sweets and treats Acknowledgements - v: Thanks, index and credits

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Book Synopsis‘Life Kitchen is a celebration of food’ Lauren, Sunderland ‘The recipes are just really simple, really easy and delicious’ Carolyn, Newcastle ‘His book is better than a bunch of flowers because it’s going to last forever’ Gillian, Sunderland Ryan Riley was just eighteen years old when his mum, Krista, was diagnosed with cancer. He saw first-hand the effect of her treatment but one of the most difficult things he experienced was seeing her lose her ability to enjoy food. Two years after her diagnosis, Ryan’s mother died from her illness. In a bid to discover whether there was a way to bring back the pleasure of food, Ryan created Life Kitchen in his mum’s memory. It offers free classes to anyone affected by cancer treatment to cook recipes that are designed specifically to overpower the dulling effect of chemotherapy on the taste buds. In Life Kitchen, Ryan shares recipes for dishes that are quick, easy, and unbelievably delicious, whether you are going through cancer treatment or not. With ingenious combinations of ingredients, often using the fifth taste, umami, to heighten and amplify the flavours, this book is bursting with recipes that will reignite the joy of taste and flavour. Recipes include: Carbonara with peas & mint Parmesan cod with salt & vinegar cucumber Roasted harissa salmon with fennel salad Miso white chocolate with frozen berries With an introduction from UCL’s taste and flavour expert Professor Barry Smith, this inspiring cookbook focusses on the simple, life-enriching pleasure of eating, for everyone living with cancer and their friends and family too. 'This book is a life changer: this is not gush, but a statement of fact’ Nigella LawsonTrade ReviewThis book is a life changer: this is not gush, but a statement of fact. The recipes in these pages have the power to bring pleasure back to the table for those whose tastebuds have taken a bashing in the course of cancer treatment, and it teaches new tricks and important lessons with gentleness and enthusiasm. It is also a fascinating invitation to lively flavour combinations for all of us who cherish the joy to be had at mealtimes -- Nigella LawsonLife Kitchen ... is a lovely idea. I totally agree when it comes to adding flavour to recipes -- Aldo Zilli * Daily Express (Saturday Magazine) *Recipes that deliver much needed taste to palates * delicious *Scientifically some of the yummiest food you can whip up in your kitchen * Heat *There’s a real vibrancy to Ryan’s approach, his recipes and his flavour combinations – it really makes you rethink the way you cook * Choice *Life Kitchen is full of recipes, layered with umami flavours that have appeals to the many cancer survivors with whom he works -- Darina Allen * Irish Examiner *

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Book SynopsisThe SlimFast Food not FOMO recipe book contains 70 mouth-watering, feel-good recipes all around 600 calories or less, that prove dieting doesn’t need to be dull, bland or boring. Based on the insight that when losing weight there can be FOMO – we’ve created a batch of tasty recipes to ensure there’s NO Fear Of Missing Out. This stylish, colourful, fresh approach is suited to slimmers and mindful eaters alike; providing easy, doable meals for the 1 x 600kcal meal in the renowned SlimFast 3.2.1. Plan or if you’re just looking for lower calorie recipe ideas. With our 3.2.1. Plan and every product in our range, we've aimed to make weight loss as simple, safe, tasty and effective as possible. Balanced nutrition and great taste are just as important in our meal replacement products as they are in our recipes, so we have made sure to pack in the good stuff! So, what are you waiting for? Give it a go and see what you could achieve!

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Book Synopsis‘A delicious and much-needed nudge towards a healthier and more sustainable kitchen’ Hugh Fearnley-Whittingstall'More than a recipe book, this is a guide for how to shop and eat now!' Skye GyngellForeword by Guy Singh-Watson, farmer and founder of Riverford.Bestselling author and home cook, Melissa Hemsley gives you over 100 easy recipes that focus on UK-grown, easy-to-buy ingredients, cutting down on food waste and putting flavour first. Eat Green is a helping hand towards eating a lot more vegetables in a way everyone can enjoy together.These veg-packed and veg-centric recipes are simple to make and perfect for the whole family. Chapters include: One Pot and One Tray; Cook Now, Eat Later; Family Favourites; and 30 Minutes or Less.Simple swaps mean that meat and fish can be added in or taken away, so everyone can enjoy a delicious meal, whether they are vegan, vegetarian, enjoying a meat-free Monday or something in between.Melissa’s down-to-earth approach to joyful eating encourages us to cook healthy food from scratch while being mindful of life’s pressures and time constraints. Eat Green includes plenty of:- easy swaps to use up food you have to hand and reinvent your leftovers- batch cooking advice and meals to stock up your freezer- quick 30-minute midweek dinners and one-pot meals- make-ahead packed lunches for work or weekend trips - family-friendly dishes and healthy spins on comfort food favourites- ideas for using up odds and ends that you might usually throw awayEat Green celebrates the pleasure of really good food anyone can cook and everyone can savour.Trade Review...wonderful, simple, seasonal meals * RED magazine *Her latest recipe book, Eat Green, is ... set to become a new kitchen classic * GQ *If, like me, cooking doesn't exactly play to your strengths, then this book was practically made for you. Most recipes can be made in 30 minutes or batch-cooked, perfect for all of us time-poor Londoners * Evening Standard *Healthy but unfaddy chef * The Sunday Times *Simple yet sensational meat free recipes * Homes & Garden *

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Book Synopsis'Not just good food, great food, to brighten every day.' - Nadiya Hussain'Melissa's food is delicious, adventurous and always makes me smile! I always have her books to hand.' - Dr Rupy Aujla'This is a beauty; full of life-affirming food.' - Thomasina Miers-100 delicious recipes for fuss-free healthy cooking.Melissa Hemsley, bestselling author of Eat Happy and co-author of The Art of Eating Well, brings simple, nutritious recipes to help you feel your best, whether it's a quick dinner after a long day, cook-ahead lunches to see you through the week or easy one-tin traybake for a cosy night in.Find energising veg dishes, flexible meat and fish recipes, flavour-packed feasts to share with friends, and easy snacks and desserts.Many recipes take less than half an hour, and all use readily available ingredients.Includes Mushroom and Aubergine Pancakes with Sesame Sauce, Halloumi and Chickpea Rainbow Salad, Mum's Filipino Chicken with Mango-Tomato Salsa and Three-Ingredient Chocolate Pots.Trade ReviewHealthy but unfaddy chef * The Sunday Times *'Not just good food, great food, to brighten every day.' -- Nadiya HussainMelissa's food is delicious, adventurous and always makes me smile! I always have her books to hand. -- Dr Rupy AujlaThis is a beauty, full of life-affirming food. -- Thomasina MiersA roster of feel-good recipes for all occasions. * Stylist *

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Book Synopsis***A NEW YORK TIMES BEST COOKBOOK OF 2023***'A book to return to again and again and again' Yotam Ottolenghi Foreword by Samin Nosrat, author of Salt, Fat, Acid, Heat' An instant classic' Dan Levy 'Sohla has improved my cooking' Samin NosratChange the way you think about cooking! In this epic guide to better eating, chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.A one-stop resource, regardless of what you're hungry for, Start Here gives equal weight to savory and sweet dishes, with more than 200 mouthwatering recipes, including:- Chicken Soup with Masa Dumplings- Charred Lemon Risotto- Crispy-Skinned Salmon with Radishes & Nuoc Cham- Fancy Restaurant-Style Glazed Potatoes- Brothy Same-Day Slow-Roast Whole Chicken- Flaky Brown Butter Lachha Paratha- Add-Anything Drop Cookies- Creamy Lemon Squares with Brown Butter Crust- Masa & Buttermilk Tres LechesThis practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen is a must-have masterclass in levelling up your cooking. Across a dozen technique-themed chapters - from "Temperature Management 101" and "Break it Down & Get Saucy" to "Mix it Right," "Go to Brown Town," and "Getting to Know Dough" - Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.Packed with practical advice and scientific background, helpful tips, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school - without the student loans. Perfect for novice cooks, and foodies who want to grow their repertoire, alike.Trade ReviewThe perfect companion to anyone starting out in the kitchen. In sharing so much experience and knowledge - not to mention so many recipes that I want to eat - Sohla has crafted a book to return to again and again and again. * Yotam Ottolenghi, author of 'Simple' and 'Flavour' *This book has done the impossible: It's inspired me to cook. Start Here is an instant classic destined to be a kitchen staple. Sohla has revolutionized what a cookbook can be in a way that speaks so uniquely to her razor-sharp wit, generosity of spirit, and undeniable skill. * Dan Levy, Emmy Award–winning writer, actor, director, and producer of 'Schitt’s Creek' *The book I wish someone had handed me when I began my own journey as a cook . . . Sohla has improved my cooking, and I guarantee she will improve yours, too. * Samin Nosrat, author of 'Salt, Fat, Acid, Heat' *Quite simply the modern cooking bible. A true tome that will not only teach you the foundations of cooking, but guide you towards becoming a more intuitive cook. Designed with accessibility in mind, the larger-than-average type and step-by-step photos ensure complete confidence in the kitchen. An instant classic. * Alexina Anatole, author of 'Bitter' *Cooking through Start Here has brought more joy to my kitchen than any cookbook in memory. Spoiler alert for my friends: This is what you're getting for Christmas. * Stella Parks, author of 'BraveTart' *I am an instant fan of any book that crams in this much knowledge and science right alongside things like Lisa Frank Cookies and not one but FOUR kinds of homemade fun dip! . . . I don't know who's more excited, my brain or my belly! * Molly Yeh, author and Food Network host *A one-stop grand diplôme in the culinary arts taught by one of the most talented and knowledgable chefs, Sohla El-Waylly . . . Start Here is an instant, must-have classic. * Rick Andrew Martinez, author of 'Mi Cocina' *Brilliantly organized and superbly written, with photographs that teach as well as inspire. Reading Start Here is like getting a fully accredited culinary degree from a professional who sees food and cooking through a grounded but completely modern perspective. Every recipe delivers. You need this book. * Carla Lalli Music, author of 'That Sounds So Good' and 'Where Cooking Begins' *A special and original book for anyone wanting to make better food * Delicious *The new Joy of Cooking for a globally minded generation of curious cooks. [El-Waylly] dispenses the wisdom of a professional chef with none of the ego, delivering cooking fundamentals in a voice that balances self-deprecation, science and just enough cheerleading to guide both the novice and the veteran through complex projects, like saffron-stained tahdig, or simpler pursuits, like a whole broiled fish with limey cabbage slaw or beginner’s drop cookies with Fritos and marshmallows. -- Kim Severson * The New York Times (The Best Cookbooks of 2023) *With over 200 meticulously-crafted recipes, Start Here is a comprehensive guide that caters to chefs of all levels, with a strong focus on skill-building. -- Lela London * Forbes *‘Delia Smith for the TikTok generation’ is a bold statement, but this fun cookbook from chef Sohla El-Waylly is exactly how it’s described: 150 recipes to help younger cooks and bakers become more confident in the kitchen. It’s packaged up with engaging and brilliantly named chapters, such as ‘Temperature Management 101’ and ‘Break it Down and Get Saucy’, making it the perfect Christmas stocking filler for budding chefs. * Sainsbury's Magazine *Clear, funny, smart, and necessary. There are more than 200 recipes ... but even more exciting is the depth of technical knowledge packed into its pages. Each chapter is set up like a culinary lesson, ensuring you don’t just memorize the recipes but rather learn the tools that will allow you to create great food in your kitchen for the rest of your life. * Vogue *Start Here has so much to offer home cooks, whether they're just getting to grips with making their first recipes, or are more confident and a few more years down the line with their cooking experience. The combination of creative but not intimidating recipes and engaging sections on various kitchen skills means that there's always something new to learn from Sohla, and the warmth and knowledge in her cooking that everyone knows and loves her for comes through on every page ... I think this is a book that people will come back to for years to come (like Delia's How To Cook for people who grew up with the internet) and I can see it being a fixture on my kitchen bookshelves for the foreseeable future. -- Lucy DearloveSohla’s book is sure to inspire and delight. She manages to teach basic techniques while still using elevated flavours so even a novice home cook will attain both confidence and delicious results. -- Claire DinhutA foundational behemoth of a book (656 pages!) in the school of J. Kenji López-Alt’s The Food Lab and Samin Nosrat’s Salt, Fat, Acid, Heat . . . Every home cook will find something to learn in Start Here. * Eater *Sohla breaks down cooking in a way that's elemental yet approachable. She is the patient friend, the seasoned guide, the doting mentor you want in the kitchen. This book will not only teach you the principles of good cooking but also boost your confidence, allowing you to freestyle it in the kitchen like a master. There's something for everyone in this future classic. Buy this book now! * Padma Lakshmi *El-Waylly distills takeaways from her time in cooking school, years-long tenure at restaurants, and her experience as a Bon Appétit staffer to bring home cooks the foundations they need to be more confident in the kitchen . . . This cookbook is the mirror I wish I had as a student in culinary school . . . With each recipe, technique overview, and the stories within, El-Waylly makes the unattainable achievable in more ways than one. -- Anikah Shaokat * Epicurious *Where was this book when I first started cooking? . . . Jam-packed with science-backed tips and techniques to help folks develop their cooking intuition, and I have no doubt a copy of the book would have saved me from many sad, under-seasoned meals . . . You'll leave feeling more comfortable in the kitchen. -- Genevieve Yam * Bon Appetit *Both knowledgeable as hell and an incredibly good teacher . . . This is a cookbook you read and then keep on hand, referencing whenever you have a question, want to master a basic, or take a particular skill to the next level. -- Emma Wartzman * The Strategist *Anything Sohla tells me to do, I listen to -- Aliza Abarbanel * Taste *The book is like an awesome master class. Each chapter teaches you one core cooking or baking technique, like how to stew and braise, and has a list of recipes to help you practice that lesson. It’s not JUST recipes, people! -- Sam Brodsky * Wondermind *With the focus just as much on the techniques as the recipes, this cookbook will be invaluable for readers who are getting started cooking. The recipes will motivate them to get in the kitchen, but experienced cooks and bakers will relish the abundance of information and interesting recipes too. -- Melissa DeWild * Library Journal *Whether you're just embarking on your culinary journey or have been navigating the kitchen for years seeking that extra flair, this book promises to be an invaluable companion. Overflowing with insightful tips and techniques to elevate your dishes, Start Here is a treasure trove of culinary wisdom. And as if that weren't enough, it boasts 200 tantalizing recipes to experiment with and savor. In essence, this book is akin to having a fabulous chef and culinary school right at your fingertips, offering both the foundation and finesse every home chef craves. -- Dani Zoeller * Tasting Table *It really succeeds at making every aspect of the process feel very fun. Even the font and design are maximally appealing. If you want to start baking bread, master your egg game, make braising a second nature, or become a caramelization beast, your road to success lies within. (Or, if you just want a bunch of killer soup, veg, pasta, and protein recipes from an online chef you love, those are here as well.) Come holiday season, definitely keep this one in mind—it’s a perfect gift for a partner, friend, parent, or just yourself. -- Adam Rothbart * Vice *offers a practical yet approachable guide on how to be a better cook ... From temperature management to everything you could ever want to know about butter, this book is perfect for those looking to better understand cooking or as a gift for the foodie in your life. * TheSkimm *The moment I cracked open Sohla El-Waylly's new cookbook, Start Here: Instructions for Becoming a Better Cook, I had a gut feeling that it would be my favorite book of the year, and possibly the decade ... this book feels like cooking school in paper form — if your instructor happened to be a kind, funny, charismatic genius. -- Kat Kinsman * Food&Wine *El-Waylly might be Julia Child for a new generation. -- Sheryl Julian * The Boston Globe *Equips us with the skills we needed to feel confident in the kitchen... Nothing short of a game changer * Christina Tosi, Chef & Founder, Milk Bar *

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Book SynopsisWith his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine. Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginativeTrade Review"Beautiful, educational and inspiring." ?Ann Prichard, USA Today"The best food photography I have ever seen...." ?Paul Levy, Wall Street Journal"... part memoir, part manual of techniques and recipes, part glossy picture book?from nightstand to coffee table and back to kitchen counter." ?Gourmet"In his first cookbook, Nobu: the Cookbook, Nobu Matsuhisa shares the secrets of his trend-setting new-style sashimi, his often-copied black cod with miso, and his sea-urchin tempura (a "Tim Zagat favorite!")…Sprinkled among the intriguing recipes and stunning photographs are an aji-to-yuzu glossary, a shopping guide, and helpful tips on how to de-slime octopus and the proper way to eat sushi (dip the topping, not the rice)." ?New York Magazine"... the exciting ideas presented here are challenging and full of expansive knowledge." ?Publishers Weekly"Those who pursue the pleasures purveyed by Nobu will find this cookbook to be a highly polished gem, and will be able to treat their guests to a symphony of texture and flavors." ?Sacramento Bee"A hot seller with chefs." ?The Province"A array of seafood dishes to amaze you." ?The Post and Courier"The cookbook is a work of art, as are the dishes in it." ?Norwich Bulletin"... reveals the secrets of his cooking and indeed the essence of all Japanese cuisine." ?Espritline.com"An essential addition to any collection of chefs' cookbooks." ?Library Journal"... stunning and well-designed with loads of gorgeous color photographs of wonderful looking dishes." ?Los Angeles Daily News"The book may be worth owning on the merits of its photographs alone...." ?John Martin, The Bloomsbury Review"The instructions for constructing his beautifully compiled dishes are surprisingly easy...." ?Decanter"The full-color photos make you hungry; the step-by-step directions are thorough." ?Cathy Thomas, Orange Country Register"Nobu Matsuhisa's masterpiece of wonderfully detailed dishes showcases his art of combining cultures." ?Rita DeMontis, Toronto Sun"... the book shows off the beauty of his Asian fusion creations." ?Gita Sitaramiah, St. Paul Pioneer Press"... this beautifully photographed book provides a range of authentic recipes (mostly seafood) with good detail and tips." ?Marilynn Marter, Philadelphia Inquirer"In addition to the expected array of cuisine, Nobu educates the reader.... Japanese ingredients, equipment and cutting techniques are demystified." ?GlobalChefs: The Culinary Online Magazine Written by Chefs"The photos of your food are terrific. But most important, I think, is the story of how you started and who inspired you along the way. It gives insight into who Nobu Matsuhisa is as well as the journey to get where you are today." ?Robert De Niro, from the Preface"I have been at Nobu's restaurants for many years, and the food, the presentations, and the ambience have always surpassed my expectations. Thank you Nobu!" ?Martha Stewart"This cookbook is the very best thing next to having Nobu standing next to you in the kitchen telling you what to do." ?Daniel Boulud, Cafe Boulud"You can tell how much fun a city is going to be if Nobu has a restaurant in it." ?Madonna"Truly one of the greatest Japanese chefs. It is great food from a great man." ?Emeril Lagasse"Nobu brilliantly combines flavors and textures of magical ingredients to stimulate the senses. His food is deceptively simple and it is this very subtlety which makes it so special." ?Giorgio Armani"Chef Nobu Matsuhisa's philosophy of perfection and beauty is reflected by the exquisiteness of his cuisine. His dishes are not just nourishment for the body - they are a delight to the senses, and a soothing balm to the spirit." ?Thomas Keller, The French Laundry

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Book SynopsisThe Plan Buy Cook Book is your guide to beating the daily family dinner grind while saving time, money, food waste – and your sanity. Are you always making frantic (and expensive) evening supermarket trips? Do you constantly seem to have a fridge full of food but nothing to cook? Do you feel like you’re serving up the same old meals every week? PLAN dinner with the 4+2+1 formula: cook 4 meals from scratch each week (2 doubled quantities meals, half of which you'll freeze for the next week, and 2 fast, fresh recipes), eat 2 meals from the freezer, and have 1 super simple meal that could be eggs on toast, takeaway or a meal out BUY with a guide to pantry and fridge essentials, how to shop and save, and eliminating food waste COOK with more than 80 simple, healthy and delicious recipes that even fussy eaters will love, from fast pad Thai to eat-and-freeze tagines, fresh BBQ salads and speedy sides The 4+2+1 formula is guaranteed to cut your weekly dinner cooking time in half, and the book also includes seasonal meal plan suggestions and handy tips on how to store food. Lose the five o’clock panic and set up for a lifetime of good food habits with The Plan Buy Cook Book.

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Book SynopsisThis title features delicious, no-fuss dishes using just four ingredients or less, from breakfast and snacks to main courses and desserts, all shown in 500 fabulous photographs. This unbeatable recipe collection is a must-have for every busy cook - each delicious recipe can be put together from either 1, 2, 3 or 4 key ingredients. Here are over 500 fabulous fuss-free ideas for quick and easy brunches, appetizers, lunches, vegetarian dishes, meaty mains, fish and shellfish, party snacks, al fresco food, breads, bakes, cakes, desserts and more. It features recipes that represent a range of international cuisines, from Chinese and Indian to Italian and Portugese; choose from Grilled Oysters with Heather Honey, Thai-style Rare Beef and Mango Salad, and Rose Petal Sorbet. Emphasis is placed on fresh, healthy ingredients and all recipes are accompanied by full nutritional advice. This fantastic collection is ideal for the food-loving cook with little time to spare. More than 500 superb recipes show that if you don't have hours to shop or devote to preparation it does not mean missing out on tasty, home-prepared meals. From classic brunches to tempting soups and appetizers, plus all kinds of main course dishes and desserts, every recipe tastes sensational but requires only a few ingredients. For a quick lunch, try Baked Leek and Potato Gratin, or Haddock with Fennel Butter for an appetizing supper. With over 500 lovely images to inspire, this is the must-have resource to preparing healthy, home-cooked and delicious food.

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Book SynopsisNew edition of the award-winning cookbook Memories of Gascony from Michelin three-star chef Pierre KoffmannPierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring;

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Book SynopsisIn this inspiring, witty and eminently sensible book, Nigella Lawson sets out a manifesto for how to cook (and eat) good food every day with a minimum of fuss. From basic roast chicken and pea risotto to white truffles and Turkish Delight figs, Nigella brings the joy back into the kitchen.Selected from the books How to Eat and Kitchen by Nigella LawsonVINTAGE MINIS: GREAT MINDS. BIG IDEAS. LITTLE BOOKS.A series of short books by the world’s greatest writers on the experiences that make us humanAlso in the Vintage Minis series:Drinking by John CheeverHome by Salman RushdieSummer by Laurie LeeLiberty by Virginia WoolfTrade ReviewMy kitchen bible to this day... You made me realise that every meal is a celebration. You didn’t teach me how to cook. You taught me how to eat -- Nigel Slater * Observer *Imagine our joy when Vintage announced that it is publishing a collection of easily digestible books from the world’s most celebrated writers on the experiences that make us human… They look good and read well. That’s win/win in our book. * Stylist *

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Book SynopsisOne-pot cooking cuts down on washing up, requires minimal kitchen space and tends not to be overly complicated. What’s not to love about that?The first book of the Foolproof series, Foolproof One-Pot celebrates throwing ingredients into a single dish and letting the oven do the work. Alan Rosenthal offers amazing new ways to elevate classics, as well as revealing new sure-to-be favourites.From weekend slow cooks to easy-going tray bakes, this mouth-watering collection of 60 useful, vibrant recipes are all cooked with minimal fuss and maximum flavour!Trade ReviewWho doesn't love a one-pot dish? There is no end to the possibilities of what you can create in a single pan, as chef Alan Rosenthal demonstrates in his new book Foolproof One-Pot. * Period Living *

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Book SynopsisSequel to the perennially popular All in the Cooking.

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Book SynopsisDiscover an endless array of burgers, both meat and plant-based, in this exciting collection of the world''s most popular fast-food dish.Whether you are after the biggest, meatiest tower or a light and delicious vegan number made with fresh nutritious sauces, find your perfect patty right here in these pages. Serve the simpler recipes for weeknight family dinners, slinky sliders are perfect for entertaining friends, and you could even use the best gourmet recipe to woo someone special. There is a burger here to suit every occasion, taste, craving, and dietary requirement. Break away from the standard cheese and bacon topping and seek out all manner of new flavors and toppings. Mouth-watering recipes to try in this book include Classic Restaurant Burgers with Bacon, Cheese and Pickles; Mexican Burgers with Homemade Guacamole and Fresh Tomato Salsa; Lamb and Feta Burgers with Homemade Tzatziki; Root Veggie Burgers with Fresh Guacamole; Pork and Caramelized Apple Sliders; a

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Book Synopsis78 delicious home-cooked Iranian American recipes from the mother-and-daughter duo Roya Shariat and Gita Sadeh. You will fall in love with Roya Shariat and her mother, Gita Sadeh, as they welcome you into their home and share their beloved family favorites that include soups and stews, main dishes, desserts, beverages, and so much more. Many are vegetarian, vegan, and/or gluten-free, and include: -Garlicky Eggplant Dip (Kashk Bademjoon) -Chilled Yogurt and Herb Soup (Ab Doogh Khiar) -Split Chickpea Stew with Crunchy Potatoes (Gheymeh) -Sweet and Sour Pomegranate and Walnut Stew (Fessenjoon) -Chickpea and Pistachio Cookies (Noon Nokhodchi) -And of course, rice! Tahdig three ways in addition to dishes like Crunchy Baked Saffron Rice with Chicken (Tahchin). Whether you already know and love this duo from their popular online videos, or are new to their warmth and humor, you are guaranteed to make fantastic meals that will thrill your palate.

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