General cookery and recipes Books

Book SynopsisFrom Jerry's kitchen to Monk's café, food is central to many of Seinfeld's most memorable moments, and this official cookbook teaches fans to prepare favorite dishes from the show right in their own homes! Stash the takeout menus and cancel reservations at Mendy's, it's time to stay in for a taste of New York City as only Seinfeld: The Official Cookbook can deliver in this collection of more than 60 recipes inspired by the hit '90s sitcom. For a show about "nothing" one constant throughout Seinfeld's nine seasons is food! Jerry, Elaine, Kramer, George, and the whole gang are always talking about food, shopping for food, or grabbing a bite in Monk's coffee shop! There are contemplations on the black and white cookie, the Big Salad, proper (or improper) shrimp cocktail etiquette, an irresistible soup stand, lobster revenge omelets, the proper ranking of babka varieties, mouthwatering mackinaw peaches, and so much more. Now these culinary comedy classics are celebrated with a variety of recipes that will help any Seinfeld fan relive their favorite moments. Seinfeld: The Official Cookbook offers a variety of recipes for chefs of all levels. From appetizers to main courses and from drinks to desserts, each chapter includes delicious show-focused food that will have diners raving, "It's like a circus in your mouth!"

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Book SynopsisSelected for Delish Best Cookbooks 2023Tasty, enticing, and bursting with flavour, Crystelle's recipes make cooking and baking with the most vibrant and exciting flavours easy.Divided into two halves - savoury and sweet - the book showcases the baking that took Crystelle to the final of The Great British Bake Off, as well as her flair for creative savoury dishes. Drawing inspiration from around the world, there are 75 flavour-packed recipes here for every occasion, from zingy curries, mouth-watering pastas and zesty salads to scrumptious cakes, pull-apart breads and indulgent brownies. Featuring a handy guide to Crystelle's hero ingredients and star seasonings - all of which feature in multiple recipes - it couldn't be easier to raise your flavour game.Trade ReviewPacked with punchy flavours, [Crystelle's] simple but creative salads serve up sunshine on a plate. * Daily Mail *With charming anecdotes and vibrant photography, this cookbook is a beautiful feast for the eyes that will help cooks create a bountiful feast for their stomachs. * Library Journal *Great British Bake Off finalist Crystelle Pereira shares her exciting experiments with flavour with these tantalisingly tasty creative bakes! * Food Heaven *Flavour Kitchen... encourages food enthusiasts to not be afraid of experimenting with offbeat flavours. * Elle India *Pereira is well on her way to celebrity chef status -- Katie Wright * The Independent *

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Book SynopsisFor anyone who loves vegetables, Repertoire will undoubtedly become a heavily thumbed and sauce-spattered book, sitting in the kitchen to be consulted often or flicked through for inspiration.Alice Hart shares over 90 or her gutsiest, most flavourful vegetarian recipes to celebrate vegetables and make them the star of every dish. From brunches that are just as good for supper to characterful sides that can double as mains and an entire chapter of sauces to add true oomph to your kitchen, this is a real mix and match affair that will have you cooking with confidence.Try the Roast Cauliflower, Onion & Chickpea Soup on a cold day, the Crisp Tomato Fritters with Feta & Olives for a summery, light bite and An Excellent Ratatouille when only comfort food will do. The sheer variety of recipes make a sociable collection; a repertoire suitable for both feasting and every day cooking. The indulgent pudding chapter is an essential for rounding off special occasions properly... you can't go wrong with Salted Honeycomb Chocolate Brownies or an Apple, Marzipan and Amaretti Crumble.Repertoire is a compilation of greatest hits, designed to be the ultimate vegetarian cookbook for your kitchen: a complete collection of modern classics, future classics and 'signature' dishes for every occasion.

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Book Synopsis''LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We''ve always done it. It''s always done us and our customers good. Now it''s time to stop it being a secret.'' - John Vincent, LEON co-founderEach recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a ''paleon'' formula (LEON''s version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.

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Book SynopsisThis is a fabulous collection of over 120 recipes for delicious dishes cooked in just one pot, shown in 300 step-by-step photographs. This inspiring collection of recipes includes over 120 dishes prepared in just one pot. It opens with a useful introduction, featuring the equipment used for one-pot cooking, from pots and pans to woks, casseroles and baking dishes, and includes essential techniques, such as stewing, braising, casseroling, stir-frying and pan-frying. The superb collection of recipes is divided into six easy-to-use chapters. The first chapter includes hearty soups, such as Spanish Potato and Garlic Soup and spicy French Bouillabaisse. In the main course chapters there are recipes such as Citrus Beef Curry, Grouse with Orchard Fruit Stuffing, Classic Coq au Vin, and Chicken and Prawn Jambalaya. There is also a variety of vegetarian courses to choose from and a chapter of side dishes. With its useful, informative introduction and delicious, simple-to-prepare recipes, this inspirational yet practical book shows just how easy cooking in one pot can be. It offers wonderful comfort food that's cooked in just one pot, from slow-cooked stews and tasty, warming casseroles to quick and easy stir-fries and soups. It also offers practical tips on the best equipment for one-pot cooking as well as essential step-by-step cooking techniques. It includes over 170 delicious recipes illustrated with 300 beautiful colour photographs and easy-to-follow step-by-step instructions. Recipes from around the world include Italian Farmhouse Soup, Seafood Chowder, Fillet of Beef Stroganoff, Risotto with Chicken, and Tofu and Vegetable Thai Curry.

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Book SynopsisWith a foreword by Alexander McCall Smith 'That which is uncooked is destined to be cooked, if has been prepared with cooking in mind' – The Enigma of Garlic Alexander McCall Smith's 44 Scotland Street novels are loved and enjoyed by readers throughout the world. In each book there are countless scenes involving conversations around the table, in the kitchen, or in a cafe – friendship and food go well together. With this delightful cookbook readers can immerse themselves in the world of Edinburgh's New Town and recreate some of their favourite characters' signature dishes: enjoy Bertie's much-loved Panforte di Sienna, Angus Lordie's famous cheese scones or host your own Scotland Street supper.Trade Review'[a] tremendously creative cookbook... the delicious morsels that Mccall Smith cites in his novels have made for genuinely cracking recipes' -- Cookery Corner * Scottish Field *'Delightful… quotations from the books are sprinkled throughout, illustrating this wonderful cookbook… a lovely Christmas gift for Alexander McCall Smith fans. You’ll have plenty of fun trying out all the dishes' * Sixtyplus Surfers *'Absolutely delightful... Excellent. Chocked full of fun.' * Amazon 5 Star Review *'a compilation of recipes from Alexander McCall Smith’s popular book series, written with the blessing of the celebrated author' * Sunday Post *

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Book SynopsisDen Haag Cook Book is the latest in Meze Publishing’s `Get Stuck In’ series of regional cook books, celebrating the best of the city's food scene with over 25 recipes from a wide selection of local foodie businesses. It follows hot on the heels of The Amsterdam Cook Book, released in 2017, and includes some of the city's finest local restaurants, delis, gastro pubs, cafes and suppliers. The book includes recipes and a foreword from Michelin-star holder and owner of four Den Haag restaurants Marcel van der Kleijn, who features Calla's, Oogst, BIT Grill & Café and his latest enterprise, Restaurant Tapisco. Also featured are wine experts André Kerstens, family-run for almost 150 years, trendy Hawaiian sushi eatery Ohana Poké and Bites and Stories, a walking food tour showcasing Den Haag’s eclectic food scene. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.

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Book SynopsisMade For You: Winter is a seasonal selection of recipes perfect for sharing and celebrating. Filled with clever ideas on how to cook, pack and deliver a deliciously thoughtful food package for someone you love, this collection includes a warming oven-roasted chicken curry, a ginger and pear pudding, a sweet Christmas wreath with blood-orange curd and a twice-baked goat's cheese souffle with apples and almonds. With inspiring practical tips and beautiful photography throughout, this book is one of four in a collectable series, each not only full of gift ideas but a beautiful gift in itself.

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Book SynopsisGraham Herterich, aka The Cupcake Bloke, has always been fascinated by taking classic Irish recipes and giving them a modern twist. By classic, he means bakes like soda bread, tarts, porter cake and brack all the way up to modern classics like jambons, cheesecakes and fifteens. In Bake: Traditional Irish Baking with Modern Twists, every recipe for a traditional bake is followed by a fresh new spin using the ingredients available in Ireland now, from advieh to zhug. It may not be an exact update of the recipe - it could be a modern interpretation of the flavour combination or the concept, like a classic coffee and walnut cake reimagined as a coffee and walnut pavlova with coffee poached pears. Food is a powerful link to our past, so writing the book also became a trip down the memory lane of Graham's childhood, teens and early twenties through to the last few years, when he became more confident in his food, flavours, inspirations and textures and realised that baking is more than just an action - it's an invitation to the people you are going to share it with, a symbol of generosity and a gesture of love.Table of ContentsIntroduction; A brief history of Irish baking by Ali Dunworth; The modern landscape of Irish food by Dee Laffan; Everything you need to know but were afraid to ask about baking; Everything you need to know but were afraid to ask about ingredients; Bread and scones; Cakes and bakes; Brack and butter; Desserts and treats; Salt and pepper

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Book SynopsisEveryone is passionately opinionated about their soups. We can argue through the night about blended soups, cold soups, greens in our soups, clear soups and, ultimately, why our favourite soup is the very best. The soups we make say we miss our moms, we want to travel, that the seasons are changing or that we are truly, deeply hungover. Soups define the stock from which we come and connect us all. In Blasta Books #5: Soup, authors and Spice Bags podcast co-hosts Blanca Valencia, Dee Laffan and Mei Chin take you on a journey around the globe from the comfort of the communities within Ireland. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it.Table of ContentsIntroduction; What soup means to me; When is the right time to have soup; Garnishes; Starchy sides; Colombian chicken, potato and corn soup; Beer and cheese soup with bacon and broccoli; Ukrainian borsch; Polish beetroot soup; Georgian lamb stew with herbs; Cherry gazpacho; Soup vessels; Cullen skink; Nigerian spinach stew; Nigerian ingredients; The pressure cooker; Everest garlic soup; Harira; Chinese turkey congee with dried shrimp; Soup spoons; Danish elderberry soup; How to make your own elderberry syrup; Turkish red lentil soup; Bahia fish stew; Italian breadcrumb pasta in broth; Indian lentil and tamarind soup; Japanese mackerel and miso soup; The stock market; Filipino tamarind soup with shrimp; Korean tofu hot pot; Mexican tortilla soup; French onion soup; Thai clear broth with meatballs; Trinidad corn soup; Watercress soup with poached egg

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Book SynopsisMary McCartney is a photographer, filmmaker, TV cook and author. In Feeding Creativity she blends her passions for food and photography, cooking 60 of her favourite recipes for friends, family, musicians, actors, artists and visionaries. Mary makes each a specially prepared dish, which they eat together at their home or studio. Here, she shares her photographs, recipes, and anecdotes from those culinary encounters.Mary caters for every eating occasion on her culinary voyage, from enjoying sheet pan pancakes with Cameron Diaz for breakfast to sharing globe artichoke appetisers with HAIM. She prepares an onion, pea, and spinach tart for lunch at David Hockney's LA studio and savours smokey dogs at home with Woody Harrelson. She meets Nile Rodgers at Abbey Road Studios with a roasted and toasted salad, makes a rainbow sprinkle cake for afternoon tea with Jeff Koons, and much more.Feeding Creativity is a toast to easy and delicious plant-based food and a celebration of culinary conviviality.Trade Review"This coffee-table cookbook shows how easy, entertaining, and delicious, plant-based cooking can be.” * De Morgen *“The joy [of] feeding friends, old and new.” * Harper’s Bazaar *“A cookbook with a difference… Mary McCartney fuses her passion for portraiture and plant-based cooking in her latest tome to inspire meat-reducers.” * Waitrose Weekend *“Mary McCartney unites home cooked favourites with beautiful photography in her latest cookbook Feeding Creativity. A 60-page collection of warming recipes each selected and made with the planet in mind.” * Wallpaper* *“A galaxy of A-list actors, artists, pop stars, models, friends and family…The recipes are mouthwatering and easy to make.” * YOU Magazine *“Is Mary McCartney’s new tome the most star-studded cookbook ever?” * The Evening Standard *“Mary’s book will bring joy to your palate, your eyes and your heart.” * Stanley Tucci *

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Book SynopsisTea: Wine’s Sober Sibling is an in-depth guide into the myriad possibilities of pairing tea, and preparing tea, for connoisseurs and beginners alike. It is both a handbook and a cookbook with over 70 original recipes, each with mouthwatering pictures and three matching tea suggestions. In chapters that explore the relationship and pairing of tea and cheese, tea and chocolate, and tea in mixed drinks (both alcoholic and non-alcoholic), you will learn how to use tea as an ingredient for cooking through easy-to-follow recipes. Various methods of steeping tea are covered, and readers will learn how to easily prepare tea for everyday enjoyment, the best practices for restaurant use, and more advanced, intricate methods for the experienced tea lover. Take a deep dive into the world of tea and food pairings with close to 300 pages brimming with information, including 6 pages with tea-related links to recommended tea shops, schools, and videos.

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Book SynopsisThis is the book for children aged 5 and upwards who are keen to get into the kitchen and start cooking but don't want boring grown-up cookbooks.Angellica Bell has not only spent years as a presenter on CBBC and BBC, she's a fantastic cook who won BBC TV's Celebrity Masterchef. Through 30 fun, step-by-step recipes that she makes with her own children, in Fantastic Eats! Angellica gets youngsters excited about creating tasty sweet and savoury dishes for everyone to share.Her recipes will bring the whole family together as you try your own home-made hamburgers, butternut squash and sweet potato fritters, Jamaican rock buns and icy watermelon lollies. Every recipe has photos and instructions to show you exactly what to do, so parents can put their feet up while the children cook! (Make sure you do the washing-up afterwards, guys!)An essential book for every household with young children, Angellica's recipe ideas, fun tips

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Book Synopsis‘A whimsical cookbook to delight young and old.’ - The New York Times The first cookbook from London's iconic River Cafe written with beginner cooks and children in mind - a collection of more than 50 delicious and easily achievable recipes, including a host of River Cafe classics that have been specially adapted for new cooks This highly anticipated cookbook is more accessible than any other to have come from the kitchen of Ruth Rogers' legendary Michelin-star restaurant The River Cafe, set on the banks of the Thames in London. With more than 50 iconic recipes, each of which has been masterfully adapted and revised by the River Cafe chefs specifically for those new to cooking, the fabulous dishes in this collection bring the warmth, beauty, and sumptuous ease of Italian family home-cooking to cooks of all levels of kitchen expertise - including your kids! The vivid and playful pages of this witty and innovative book showcase garden-fresh meals such as Smashed Broad Bean Bruschetta, Fusilli Zucchini, and Raspberry Sorbet, along with new versions of River Cafe classics, including a delectable lemon tart, a luxurious chocolate torte, and tasty pesto. The intriguing and inspirational images that open this book encourage readers to connect the food they will cook with the world around them in new and sometimes surprising ways. Part look-book, part cookbook, this sure-fire bestseller encourages kids of all ages to connect with food and achieve great results - with The River Cafe as their teacher and inspirational guide.Trade ReviewAs seen in British Vogue, House & Garden, and ELLE Decoration Holiday Gift Guides of 2022 'I love, love, love this book' – Nigella Lawson 'A series of juxtaposed images... conjure up curious, often wondrous visual echoes.' – Financial Times, How to Spend It 'Pushes the boundaries of what a cookbook can be ... A triumph.' – Vogue 'An inspiring new book.' – Telegraph 'A feast of food and photography.' – Wallpaper* 'Innovative, modern, colourful and visual.' – House & Garden 'The colorful book is a master class in graphic joy, to say nothing of what will happen in your kitchen.' – Air Mail 'Whether your kid has Top Chef Jr. aspirations or simply wants to hone their pesto-making prowess, this compilation of 50 beginner-friendly recipes and vivid meal illustrations from the iconic restaurant is bound to help them step up their culinary skills.' – Domino 'Part photo essay and part cookbook. The first half features salivating food photography paired with objects on adjacent pages … The second half features recipes for those dishes.' – New York Magazine, Curbed

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Book SynopsisDonna Hay, Australia's most trusted and bestselling cookbook author, returns with Too Easy: the cookbook you've been waiting for, with all the simple shortcuts you need, for all the delicious food you want. Cooking has never been easier! In Donna Hay's stunning new cookbook, Too Easy, you'll find inspiring recipes that transform a few pantry staples and fresh ingredients into delicious meals within minutes. Say hello to clever updates on classics you love, the easiest one-pan undone lasagne and crunchy chipotle chicken traybake tacos. You'll fall in love with Donna's toss-together dinners, and clever spins on recipes for your air fryer, including the perfect crispy buttermilk chicken and sticky pork belly that is super tasty and big on golden crunch. Find go-to one-pan wonders like the delicious honey mustard and caramelized onion baked chicken, and crispy haloumi and lemon risoni bake make cooking dinner an absolute breeze. There are also new ways with powerhouse pantry ingredi

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Book SynopsisBask in the beauty of the forest (or your backyard) with the Men with the Pot as you create memorable, mouthwatering meats, rustic bakes, and more over your campfire or on your grill. People often ask the Men with the Pot “what’s behind the name?” The answer is simple: when they started out, they were just two men with one pot who wanted to do something big! Their aim was to light a fire and inspire others to follow the same path—cooking whatever brings them joy.   Kris and Slawek’s eye-catching videos have done just that, propelling that humble idea into a concept reaching tens of millions of fans every month.  Men with the Pot Cookbook brings that same spirit to the page, with their first collection of recipes in print. Chapters and recipes include:   Forest Cooking Around the World: Chicken Alfredo, Gnocchi Two Ways, Polish RolTable of ContentsC O N T E N T S Introduction: Welcome to the Forest CHAPTER 1 A Field Guide for Using This Book CHAPTER 2 Forest Cooking Around the World CHAPTER 3 Meat Madness CHAPTER 4 Chicken, Turkey, and Duck CHAPTER 5 Forest Baking CHAPTER 6 From the Sea and into the Forest CHAPTER 7 Burgers, Sandwiches, Tacos, and Quesadillas Resources Acknowledgments About the Authors Index

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

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Book SynopsisBen Lebus returns with a third book in the series, this time with a focus on creating beautiful budget-friendly food, fast. Speedy MOB works on the principle that if the cornerstone of your meal (e.g. pasta, rice, beans) take ten minutes to cook, then any recipe can take 12-minutes to prepare and serve. It’s time to prep like a boss and get creative. From the author of the No.1 Bestseller MOB Kitchen: Feed 4 or more for under £10. Following on from the phenomenal success of MOB Kitchen and MOB Veggie, Ben Lebus returns, this time with a focus on creating beautiful budget-friendly food, fast. Speedy MOB works on the principle that if the cornerstone of your meal (e.g. pasta, rice, grains) takes ten minutes to cook, then any recipe can take 12-minutes to prepare, cook and serve. So, it’s time to prep like a boss and get creative with your sauces, sides and dressings. Packed full of clever time-saving hacks and signature MOB Kitchen resourcefulness, you can go from chopping board to dinner plate in 12-minutes or less. Each recipe is photographed in classic MOB style with chapters including: Brunch, Pasta, Rice and Noodles, Bowls and Sweet Stuff. Back with more recipes than ever before, Speedy MOB features over 75 all-new recipes for everything from Beetroot Sabich and Saag Paneer to Cheat’s Dan Dan Noodles and Crispy Beef Tacos. The twelve-minute challenge has landed, so get ready, get speedy and feed your MOB.Trade Review'Fun, casual, have-a-go cooking that instructs you to chuck stuff in, add bit of this, give it a stir and serve it up, promising big flavours on a small budget - and even less time.' * Telegraph Weekend *

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Book SynopsisTravel through the otherworldly culinary adventures of the Halo universe! They say an army marches on its stomach, and the UNSC is no exception! Learn to make awesome appetizers, sumptuous snacks, decadent desserts, and main dishes to fuel even the hungriest of Spartans on the longest of missions. With step-by-step instructions and beautiful photography, this book gives you everything you need to go from Master Chief to Master Chef.

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Book SynopsisGeek out with recipes inspired by books, movies, television, and video games! You've conquered comic con. You binge watch Star Wars regularly. Now, it's time to get your geek on in the kitchen! Cassandra Reeder loves to cook, and she's a bona-fide mega-geek. Comic-lover, avid gamer, and sci-fi and fantasy lover, she started The Geeky Chef in 2008. She creates real-life recipes for all the delicious foods you've seen in your favorite sci-fi and fantasy movies, TV shows, and video games. From Game of Thrones and the Hunger Games to Doctor Who, the Legend of Zelda and the World of Warcraft, this book features over 60 recipes and photos that you can re-create right in your own home for the geek in your life. Finally learn to create Butterbeer and Pumpkin Pasties from Harry Potter. Indulge in the Lemon Cakes from Game of Thrones. Sip from a bowl of Plomeek Soup from Star Trek and enjoy with Peeta's Cheesy Bread from the Hunger Games right in your kitchen! Fantasy foods are fantasy no longer...Trade Review"Drawing inspiration from movies, video games and television shows, more than 60 recipes full of fantasy and science fiction are featured throughout the new cookbook. Lemon cakes - and bowls of brown if you're, um, into that - allow you to eat your feelings after that Game of Thrones season five finale, while other fictional food formulas, including 1UP mushroom cupcakes (Super Mario Cart), Romulan Ale (Star Trek), bacon pancakes (Adventure Time) Moloko Plus (A Clockwork Orange) and lembas (The Lord of the Rings), transport your taste buds into another world." - Creative Loafing

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Book SynopsisPopular food stylist and blogger Celine Rousseau invites fans to bring her appealing, whimsical food art to life in their own kitchens. On her Instagram account, Celine Rousseau has posted nearly a thousand images of epicurean creations whimsically styled in the shapes of daisies, cherry blossoms, tulips, roses, bees, seashells, fish, and leaves. Now for the first time she shows readers how to create their own edible art, drawing from her most popular posts as well as some completely new ideas. The sixty recipes in this book include sweet and savory meals inspired by French, Italian, Korean, and Japanese cuisineand turn everyday favorites such as pizza, sandwiches, cakes and cookies into fun, playful celebrations of nature, holidays, and the seasons. Celine presents her take on dishes such as apple pie, macarons, sushi, and focaccia, as well as sharing traditional Korean and Japanese dishes like bingsu and okonomiyaki. Every chapter tells Celine's personal story, reflecting her lif

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Book SynopsisBased on the blockbuster film series, this official in-world cookbook takes you straight to Isla Nublar and serves up some mighty meals inspired by the T. rex, velociraptors, and other unforgettable dinosaurs of the Jurassic World film series. Lunch finds a way with this deluxe cookbook inspired by the epic films of Jurassic Park and Jurassic World. Designed to look like an in-world souvenir sold at the park, this colorful cookbook features approachable at-home recipes for treats and dishes inspired by the different regions of the iconic park—and the miraculous dinosaurs that live there. Cook up some Tricera-tots from the Triceratops Territory. Nosh on some Grilled Shark Skewers inspired by the Mosasaurus Show. And for those whose appetites run to the truly gargantuan, try the T. Rex T-Bone—the king of all steaks! Filled with real-world dinosaur facts and data and bursting with gorgeous photography, Jurassic World: The Official Cookbook is the perfect cookbook for fans of the Jurassic World films and dinosaur lovers everywhere.

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Book SynopsisPre-order Seema Pankhania''s first cookbook for food that will wow all week long, with big flavours from all over the world.Seema Pankhania is in love with food: food that dazzles and excites; food that spurs memory and recalls a time or place in a single bite; food that allows you to travel the world without leaving your kitchen.In Craveable, Seema's first book, she shares joyful, flavour-led dishes, that are sure to satisfy every mood and appetite. Inspired by Seema's travels and the food cravings we all share, this collection of recipes will make every meal a celebration, and show that you too can unleash your creativity in the kitchen and access a whole world of vibrant flavour.Seema encourages you to make each dish your own - giving you the freedom to break the rules and, most importantly, play with your food and have fun in the kitchen. With chapters organised by craving, Seema will take you on a journey of fresh, comforting, salty, sweet

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Book SynopsisThe new book from award-winning cookery writer and co-founder of #CookForUkraine''Heartfelt storytelling and truly beautiful, honest food'' Jamie Oliver''Original, thought-provoking, beautiful. A wonderful book'' Diana Henry''This beautiful book makes me feel I'm in Olia's kitchen, which is just as much a joy as the exquisite but simple recipes'' Nigella Lawson100 comforting recipes that unite us no matter where we are from and where we end upIn her most personal book yet, Olia Hercules distills a lifetime of kitchen curiosity into her 100 most loved recipes. She draws on her broad influences from all the places she has called home: her childhood in Ukraine; her years in Cyprus and Italy; her simple, plant-centric family meals in London; and the special festive recipes she has gleaned along the way.The recipes are nostalgic like Potatoes of my Childhood, they are trade secrets like Pasta with Confit Garlic, they interweave every day like Joe's BeetrooTrade ReviewHeartfelt storytelling and truly beautiful, honest food. * Jamie Oliver *Original, thought-provoking, beautiful. A wonderful book. * Diana Henry *This beautiful book makes me feel I’m in Olia’s kitchen, which is just as much a joy as the exquisite but simple recipes. * Nigella Lawson *This is my favourite kind of cookbook: the useful kind full of solid ideas, stunning photos, beautiful writing and personal stories – the kind where the pages will quickly get dog-eared from regular use. * Ravinder Bhogal *This is a fabulous book [...] It will enable home cooks to produce extraordinary dishes which will become staples not just for our families, but for future generations. * Henry Dimbleby *Olia is not only an excellent and ingenious cook but is also a brilliantly exciting writer. Our understanding of the hugely diverse and endlessly fascinating culinary universe is richer every time she puts pen to paper. * Andi Oliver *It is impossible not to fall in love with Olia's cooking and writing – her warmth, good sense and good taste absolutely glows from the pages of her book. * Itamar Srulovic *One of the most inspired recipe writers currently working […] Whenever I make any of her recipes, I feel she is teaching me little tricks to help me to be a better cook. * Bee Wilson, The Sunday Times *Cooking to comfort and connect. * Delicious Magazine *Celebration of the emotive ways food can create a sense of home. * Waitrose Weekend Magazine *Deserves a place on every cook’s shelf. * The Independent *

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Book SynopsisRediscover the art of cooking and eating communally with a beautiful, simple collection of meals for friends and family. With her dinner series Sunday Suppers, Karen Mordechai celebrates the magic of gathering, bringing together friends and strangers to connect over the acts of cooking and sharing meals. For those who yearn to connect around the table, Karen’s simple, seasonally driven recipes, evocative photography, and understated styling form a road map to creating community in their own kitchens and in offbeat locations. This collection of gatherings will inspire a sense of adventure and community for both the novice and experienced cook alike.

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Book SynopsisGastronomy of Italy – the seminal work on Italian food, first published in the 1990s – is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics – pasta, polenta, gnocchi, risotto and pizzas – sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassée, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book. Word count: 197,000

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Book SynopsisIn the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares easy and delicious dinners for every night of the week.Let's Do Dinner is an invitation into Antoni's easy kitchen. Dinner with Antoni means satisfying meals full of lean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.Pulled chicken nachos, pasta carbonara with spring onions and peas, or pan-seared steak with harissa butter and crispy potatoes – it's all good for post-work evenings or casual entertaining. Antoni shows how to crank up the flavour, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavoured vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

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Book SynopsisHaving moved to a small town in Puglia over two years ago - a place she now calls home - Sophie Grigson felt ready for another adventure... Driving along the coastal 'instep' of southern Italy in her trusty purple car, she travels between little fishing ports and explores Puglia's gay capital, then heads into the wild hills of Basilicata and Calabria's high Sila famed for its chestnuts and mushrooms, and ends her journey in the bergamot orchards clustering around Reggio. In this book, Sophie charts the local delicacies, ingredients and producers; through recipes and stories, she immerses you in the beauty, culture, food and characters of southern Italy.

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Book Synopsis

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Book SynopsisThe essential Jamie Oliver cookbook perfect for vegetarians, total foodies, or someone who just wants a bit more veg on their plateJAMIE OLIVER IS BACK WITH OVER 100 BRILLIANTLY EASY, DELICIOUS & FLAVOUR-PACKED VEG RECIPESIncludes ALL the recipes from Jamie''s Channel 4 series MEAT FREE MEALS ________Whether it''s embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes. Discover simple but inventive veg dishes including: ALLOTMENT COTTAGE PIE with root veg, porcini mushrooms, marmite & crispy rosemary CRISPY MOROCCAN CARROTS with orange & thyme syrup, tahini & harissa rippled yoghurt SPICED PARSNIP SOUP with silky poppadoms & funky chips WARM GRAPE AND RADICCHIO SALAD with toasted pine nuts, sticky balsamic & honey HASSELBACK Trade ReviewJamie gives all your favourites a veggie makeover in his brilliant new book * Mail on Sunday *Will undoubtedly get the country cooking more carrots. It strikes just the right balance between old, recognisable dishes such as quiche and moussaka, and new, such as Persian rice and dosas, to keep fancies tickled * Meera Sodha, Guardian Cookbooks of the Year *By now he needs no introduction . . . With 11 chapters there's something for everyone. The curries and stews are impressive - and cheap! - while, this being Jamie Oliver, there's a hefty pasta section, with a proper pukka sweet leek carbonara . . . There's an impressive range of dishes, inspired from all over the globe, that don't skimp on flavour * Daily Telegraph *Jamie's latest book is full of simple dinners and family favourites designed to help you discover that veg can be delicious. He includes new ways to cook old favourites. The yummiest recipes include sweet leek carbonara, picnic pasta salad and easy pea and spinach samosas. Quick, cheap and easy to prepare * Sun, Best Books of 2019 *Whether you're a lifelong vegetarian or occasionally opt for meat-free dishes, the Naked Chef's latest book is packed with quick and easy dishes to suit all tastes * Best cookbooks of 2019, i *Dishes are vibrant and full of flavour and this book is all about making them affordable and easy * Independent *Cooking for all the family has been transformed by the master of healthy home cooking. There's something here for everyone * Woman & Home *Jamie makes vegetarian cooking easy, fun and accessible with more than 100 recipes that can be whipped up after a long day at work. There are bags of flavour in every one, with ideas from around the globe - and they're all family-friendly * Good Food *Aims to encourage readers to discover the huge bounty of glorious veg, fruit, herbs, spices and pulses on offer * Sun *Well thought-out and easy to follow * Choice *This book ticks all the boxes . . . Veg is a landmark cookbook for Jamie, which has seen him travel halfway around the world, watching, listening and learning from some of the best veggie cooks on the planet * Easy Parenting *The king of cooking is back at it again with a quick, easy and delicious cookbook. Giving your favourite veggies a make over, Oliver's recipes will expand your meat-free palate * Women's Health *6 of the best cookery books * Daily Record *Jamie Oliver knows what he's doing when it comes to food. This book is packed full of phenomenal vegetable based recipes. * Mail Online, The best healthy-living cookbooks *

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Book SynopsisA guide to understand and make beer, from stouts, ales, lagers, and bitters, to specialty beers and meads. It expands on various styles of beer using easy to follow charts, different varieties of hops and their uses, and tons of recipes and tips.Trade Review"The absolute bible of the genre is Charlie Papazian's Complete Joy of Homebrewing, now in its fourth edition. Papazian demystifies the process and shows you easy and effective ways to craft killer beers. What truly sets his book apart is his infectious enthusiasm for brewing." -- Men's Journal

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Book SynopsisIona Abbey Kitchen, run by two cooks and powered by volunteers, provides nourishing food for the Iona Community's weekly guests. It aims to serve tasty, colourful, healthy, mainly vegetarian meals, many of which are reflected in this cookbook where Anja Jardine, Abbey Cook for over 17 years, has collected people's favourites. Easy to cook at home, these recipes won't just fill a hole in your stomach, but will also nourish your soul. Includes (often with vegan, gluten-free and dairy-free alternatives) soups, salads, numerous vegetarian main courses, fish and seafood, meat, sandwich spreads, bread, sweet treats, drinks and as many Abbey guests will affirm the best porridge ever. What I can do here is draw attention to the way Anja writes about food, with a mixture of enjoyment and ethical discernment. She draws on her own childhood on the other side of the Iron Curtain, to remind us that food should never be taken for granted. In Britain now, an increasing number of people are living in poverty with poor housing, low income, unaffordable fuel bills and more and more families going hungry. The cheapest food on offer in the supermarkets is often the least nutritious. But who can blame those who buy it? So, living with austerity that's the result of government policies, one reaction is rage at unfairness but another (which you will find here) is a celebration of simple nutritious food which is affordable.'Jan Sutch Pickard from the introduction

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Book SynopsisConjure up enchanting recipes worthy of legendary witches! Gather ‘round your cauldron and summon your culinary senses! The Witch’s Cookbook brings you 75 recipes and gorgeous photographs inspired by literature, film, and television’s most adored witches. Start your magical journey with five charming chapters: Cast your best Bewitching Breakfasts and Beginnings; invoke Snacks, Starters, and Séances; captivate your coven with Enticing Entrees and Enchantments; reveal Desserts, Delights, and Divinations with a flick of your wand; and pour potions with Beldam, Brews and Beverages. Whip up beguiling recipes inspired by your favourite shows such as: Cold-Blooded Jelly Donuts Piper’s Wheat Germ Pancakes Aunt Hilda’s Truth Cake Marthe’s Special Cake Arthur Duncan’s Brose Pudding Chihiro’s Onigiri Nose Twitch Coq a Vin Poor Unfortunate Soul Octopus Life Potion The Green Elixir Get your cauldron crackling with dozens of recipes—from snacks and small bites, to treats and cakes, to warming drinks and cocktails—as you immerse yourself in your favourite stories worthy of Wiccans with recipes from The Witch’s Cookbook! Trade ReviewPraise for The Witch's Cookbook: "Deanna Huey has created a masterpiece of magical culinary creations and mouthwatering photos that would make any witch swoon. Each recipe is more enchanting than the last!" —Dahlia Clearwater, author of An Unofficial Cookbook for Fans of Willy Wonka and Teatime At Grosvenor Square: An Unofficial Cookbook for Fans of Bridgerton "Within these delightfully mystical pages you will find an abundance of devilishly unique dishes. Whether you are a practitioner of the dark arts or simply seeking to summon your inner witch, these recipes will inspire you to craft a wealth of magic in your kitchen." —Kristi Carlson, author of Eat Like a Gilmore

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Book SynopsisDanielle Alvarez is an acclaimed restaurant chef, but Recipes for a Lifetime of Beautiful Cooking is dedicated to her favourite way of cooking: at home, for and with friends and family. This fully photographed and illustrated hardback, featuring over 110 recipes and a ribbon marker, draws on Danielle's love of Italian and French food, her Cuban roots, time spent cooking in California and then in Australia, and all the incredible Asian influences that have coloured her time in Sydney.The recipes are eclectic because her interests in flavour are diverse. We are so lucky to live in a world where one night we might be cooking something Indian, then next something Italian and then something Australian. Danielle celebrates this luxury, then applies the essential principles of respecting where food comes from and preparing it with care and attention.Wherever you live, if you have a basic grocery store, you can adopt and enjoy the 100-plus recipes in this book. Every idea - from easy weeknight meals such as a Zucchini frittata or a hearty Cavolo nero and anchovy risotto, to more elaborate weekend projects like Bolognese with homemade Tagliatelle or a Sweet and sour cumin lamb shoulder, to gorgeous desserts such as Plum galette with a fennel crme anglaise - is designed to help you find happiness in your kitchen with the best that is available to you, and according to the ebbs and flows of your mood, budget, and tastes.A lifetime of beautiful home cooking starts here.Trade Review'Danielle is a wonderful cook; she moves with the seasons and brings produce to life. In her new book she teaches her way of cooking, with seasonality, with craft and with care. She approaches multiculturism with ease, food that comes from different parts of the world, but in her hands they belong together. The pages of this book are quite stunning, however I suspect in time they will be covered in the stains of a collection cooked from time and time again.'Neil Perry'A joyful book, full of enticing recipes.'Claudia Roden'Thoughtful, bold, warm-hearted food. Danielle's cooking is a delight!'Skye Gyngell'A book filled with beauty, wisdom and generosity - I want to cook everything!'Julia Busuttil Nishimura'For those of us still drooling over Danielle's first book, it's hard to imagine a cookbook as seductive and soulful, but here it is. Her 'active' and 'inactive' cooking times are a genius, helpful way to prepare logically and calmly serve a really beautiful meal.'Sean Moran'Danielle's cooking is pure magic. There's no trickery or sleight of hand, but her gift is in making everyday ingredients and unapologetically simple dishes taste completely extraordinary.'Adam Liaw'The best cookbook ever.'Cheryl Akle, Better ReadingTable of ContentsWith abandon and restraintBetween the bookshelf and the kitchenMy pantry and other kitchenalia1. AperitivoThe art of the aperitif 2. Some like it hotSeason to taste3. Some like it coldThe music in my kitchen4. The great extendersBread and her many companionsSmall tins and salted things The nonna ratio5. The main eventAt home in three restaurantsThe chicken and the eggOn herbs6. Side by sideCoaxing flavour from water7. Pastry and pudding Baking for karmaThe pen and the wooden spoon How to cook an octopusThanksIndex

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Book SynopsisFeast your way through the world of Marvel Comics with celebrity chef Justin Warner in Marvel Eat the Universe: The Official Cookbook. Prepare to eat like a Marvel superhero with Marvel Eat the Universe: The Official Cookbook. Chef Justin Warner invites you to pull up a chair and explore the Marvel Universe through these creative dishes inspired by its heroes. Based on Marvel's hit web series hosted by Warner, this ultimate compendium of recipes will feature dishes that span a variety of skill levels, including: - Phoenix Hot Chicken and Egg Bowl - Storm's Tournedos - Dazzler's Glittering Pizza Bagels - Hulk Smashed Potatoes - Green Goblin Pumpkin Bombs With recipes inspired by Marvel Comics' rich history, Marvel Eat the Universe: The Official Cookbook offers something delicious for fans from every corner of the multiverse.

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Book SynopsisDitch burnt, joyless burgers for bold, flavoursome and wonderfully surprising barbecue food‘Packed with over 120 tasty and tantalising barbecue recipes’ – Great British FoodHere are over 120 of the very best, lip-smackingly good barbecue recipes from ex-Ottolenghi chef, Josh Katz. Perfect for sharing and pairing in different combinations, all of the recipes are a celebration of flavour. A book that is not just for meat-lovers, equal status is given to vegetables so that they are never treated like a sideshow. Instead each and every component of the meal is big, bold and completely unforgettable. Meats, fish and vegetables are left to marinate and are then smoked, grilled, slow cooked or burnt (on purpose); while essential extras such as punchy pickles, fiery sauces, creamy dips and fresh salads are prepared ahead and ready to be heaped onto the plate. Taking inspiration from East to West, from the modern to the traditional, these barbecue recipes are like nothing you have ever encountered before – mashing tastes and techniques from New York, the Middle East, London, North Africa and beyond. With recipes including Cauliflower shawarma with pomegranate, pine nuts and rose; Harissa hot wings; Blackened hispi cabbage with lemon crème fraiche; Honeyed pork belly with pineapple salsa; Monster prawns with a pil pil sauce and Saffron buttermilk-fried chicken with tahini gravy, you will be inspired to grab a bag of charcoal and a lighter, and create your very own barbecue feast.Trade ReviewJosh Katz cooks in Technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire. -- Jay Rayner * The Guardian *The tray I consumed of smoked short-rib with date glaze, cauliflower shawarma, and beets with whipped feta was so delicious, I woke up the next day considering a house move. -- Grace Dent * The Evening Standard *We were particularly taken with the 'cauliflower shawarma': served whole, halved or quartered as if it were some particularly hardcore cut of offal, bathed in meaty exhalations from the grill, charred to a nutty crispness, suffused somehow with rosewater, slathered with tahini and strewn with pine nuts and [...] pomegranate seeds. -- Keith Miller * The Telegraph *The cool factor and quality of Berber & Q still marks it out from the crowds. -- Guy Dimond * Time Out *

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Book SynopsisThe ultimate step-by-step cookbook for beginners.Trade Review"Makes cooking a doddle."—Sunday Times "My friend Simon brought me this cookbook when I first moved to London, as he knew I was useless in the kitchen. It saved me."—Mail on Sunday "One of the most heavily illustrated cookbooks of all time - Nothing's left to chance and everything is beautifully explained - It could just be the best book for novice cooks ever."—Westside "Hornby's by-the-book approach to everyday eating is a terrific resource for those with a taste for tradition."—Publishers WeeklyTable of ContentsINTRODUCTION How to use the book Basic cooking advice How to buy ingredients What basic equipment you'll need RECIPES Breakfasts and brunches Light bites and lunches Quick easy suppers Sharing plates Weekend cooking Accompaniments and side dishes Desserts and baking GLOSSARY INDEX

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Book SynopsisThe ultimate cookbook for amateur bakersTrade Review"Hornby sets out to 'take the guesswork out of baking', and with clarity and concision, that's exactly what she does. [Jane] covers all bases with a definitive collection of recipes. Impeccable step by step methods, leaping off the page in both textual and photographic form. Graphic precision and simplicity, the overall effect is one of calm in the kitchen. This weighty hardback is definitely a looker."—The Guardian "Jane Hornby’s novice-friendly What to Cook & How to Cook It (2010) was a game-changer for the penniless, starving student; now she is working a similar magic on Bake Off-inspired non-bakers."—Carolyn Hart, The Daily Telegraph "A Gen Y Nigella Lawson."—Glamour "What to Bake and How to Bake It is an exhaustively - and attractively - illustrated guide to baking, aimed at beginners."—The New York Times Book Review "Novice bakers, rejoice! This photo packed guide to home baking showcases easy treats that still manage to impress. If you're ready to shed your identity as a hopeless non baker, then What to Bake & How to Bake It is your book."—Epicurious.com "A gorgeous, graphic tome... It's a book to return to again and again."—Saveur "This is a beautiful cookbook for amateur bakers looking to master the classics and expand their repertoires."—Sweet Paul "For those looking for expert instruction on making cakes, bread, pies and more, Hornby provides an ideal place to start."—Publishers Weekly "Fifty recipes for the amateur baker (read: an ideal book for you and the children) run the gamut from sheet cakes to pastry. All have step by step photos, and beautiful illustrations throughout."—Real Simple "Foolproof. Demystifies the world of baking."—Eat In "She brings the beauty of soft, fruit filled jelly rolls, carrot cake and more classic desserts, spelling out how to make each one step by step. Jane's attention to detail and love of instruction make it clear that this book is tailor made for the budding baker."—Tasting Table, Best Fall Dessert Books

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Book SynopsisClassic cookery writing from the award-winning food writer and author of bestselling autobiography, Toast'.The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for Sunday lunch and for snacks. These are meals I make when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.'Much of it is what you might call fast food, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***.'Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day.'Trade Review'Nigel is a bloody genius.' Jamie Oliver 'The greatest cookery writer of them all.' Guardian 'The pick of the bunch … bubbling with ideas, suggestions, hints and personal opinions that genuinely help you to make your own mind up about how and what to cook.' The Times 'He's a genius.' Matthew Fort, Guardian ‘Slater remains the reigning champion, a writer incapable of uninspiring sentences.' Daily Express ‘No one writes more temptingly about food.' Independent 'My kitchen god' Red

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Book SynopsisBudget-friendly (and gluten-free!) slow-cook meals that will satisfy the entire family.

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Book Synopsis'Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks like a chef but writes for cooks everywhere.' – Diana Henry'Once again Selin has created a truly impressive mouth-watering entity. It’s fabulous and well-written, thoughtful and generous in its information.' – Peter GordonThree looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast — the fundamental building blocks that will transform a modest dish into the star of the show.Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests' socks off, there's something for all occasions.Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condi

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Book Synopsis''A joy to behold'' Yotam OttolenghiLearn how to cook the Swedish way with this beautiful book of over 100 delicious recipes. Spring picnics on the archipelago; barbecues at the summer cabin; cosy autumnal suppers; and dark snowy winters filled with candlelight, gingerbread and glögg - the Swedes love to celebrate every season via the food they eat. Complete with stunning location and food photography, and over 100 beautiful, fuss-free recipes, this cookbook lets you in on what the Swedish call lagom . . . the art of not too little, not too much, but just the right amount. Explore the nation''s simple and balanced approach to cooking, sample their best-loved ingredients and discover a must-try cuisine that is about far more than just meatballs, fika and cinnamon buns . . . _________________Inside you''ll find recipes for sunny days or cosy evenings, celebrations or nights curled up at home, such as: POACHTrade ReviewA joy to behold -- Yotam OttolenghiPerfect for a cosy night in with family. Rachel Khoo takes you through a year of Swedish dishes, from spring picnics and summer BBQs, to autumnal suppers and wintery treats * Aldo Zilli, Daily Express *Rachel Khoo made a life-change when she left Paris and moved to Sweden for love. Now, having made the country her home she shares recipes and lifestyle tips from her new little Scandi Kitchen * Tatler *Rachel Khoo's sharing the joys of simple, satisfying Swedish food. Mushroom toast with bacon and thyme, almond and lingonberry buns . . . What's Swedish for 'nom'? * The Sunday Telegraph *Delicious and seasonal Swedish recipes . . . celebrating traditional fare, embracing local ingredients, exploring what the Swedes eat at home and offering her own fresh and stylish takes. * Evening Star *Complete with stunning location and food photography, Rachel Khoo's new cookbook lets you in on the joys of Swedish cooking * RTE Guide *Rachel Khoo's quest for balance has helped her to build a repertoire of recipes for life, as well as cooking * Healthy *A Scandi summer . . . Rachel Khoo shares her favourite recipes to try at home * Good Food *Rachel Khoo's Swedish summer recipes . . . Bestselling cookery writer shares her favourite dishes * Town and Country *More than 100 delicious recipes with inspiration from spring picnics on the archipelago and barbecues at the summer cabin to dark snowy winters filled with gingerbread and glögg * Coventry Telegraph *A Swedish delight * Cambridge News *A lovely one for anyone interested in learning more about Scandinavian food. Khoo walks the reader through the seasons . . . The photos are stunning, the recipes achievable * Easy Food *

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Book SynopsisA celebration of the world’s most beautiful and influential cookbooksTrade Review"Cookbook Book is total foodie porn."—Goop"Cookbook Book from Phaidon is a gorgeous coffee table hardcover perfectly for paging through when searching for recipe inspiration."—AM New York "The ultimate compilation of recipes from the last 100 years."—Grazia.co.uk"The ultimate visual guide to cookbooks and documents a cultural phenomena that has swept the world over... A fascinating survey of cookbooks and an essential addition to the library of keen cooks, cookbook collectors and designers."—Brand (China)

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Book SynopsisA halogen oven cooks food almost as quickly as a microwave oven but with the added bonus of browning and crisping the food like a conventional oven.Find out how the halogen oven can become an indispensable item of equipment in your kitchen with Norma Miller''s comprehensive guide.Choose the right halogen oven for your needsMaximize the benefits of using the halogen ovenAdapt your own recipes to the halogen ovenThis book contains nearly 100 tasty recipes, all personally tried and tested in the latest halogen ovens by Norma Miller. All the traditional favourites, such as Shepherd''s Pie, Toad in the Hole, Sweet and Sour Pork, Chicken Curry, Lasagne and Poached Salmon are here, plus some exciting new contemporary recipes, including Nutty Pork Meatballs, Fish Kebabs with Mango Salsa, and even Sweet Orange and Chocolate Pizza.

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