General cookery and recipes Books

Book Synopsis With straightforward recipes that offer great little meals for one, you can?t go wrong with this imaginative collection. From Hot Cranberry and Almond Muesli to set you up for the day, to French Onion Soup for a stylish lunch, Pasta in a Creamy Herb Sauce for supper followed by Chocolate and White Chocolate Chip Pudding for sheer indulgence, you?ll be spoilt for choice. The book contains well over 100 simple recipes for: Breakfasts Soups Pasta, noodles, rice and grains Salads and vegetables Meat and fish dishes Egg and cheese dishes Desserts and cakes There?s no weighing, no complicated methods and no expensive or obscure ingredients, just easy, tasty, everyday dishes.

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Book SynopsisFirst published in 1977, The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition shows just what an impact Myrtle Allen has made.With classic, simple recipes, The Ballymaloe Cookbook is the ultimate kitchen cookery manual, packed with priceless tips from a true master chef, such as how to get a carrot to taste like a carrot' and how not to drown a fresh fish'!Myrtle's charming food writing contains a world of wisdom that reveals a woman of great foresight, and not only where food is concerned. It is an elegant tribute to an authentic and sustainable way of life to which many of us are now seeking to return.This new edition of The Ballymaloe Cookbook marks both Myrtle's ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House. Containing many new recipes, the book is a celebration of modern Irish cooking at its best.It isn't just a collection of recipes but a reflection of a genuine and authentic way of life, related to the land, the culture and the produce of the country in which Myrtle Allen lives' Financial TimesIt's so hard not to fall back on the clichés when thinking about Myrtle Allen: the farmer's wife whose pioneering spirit changed the face of Irish cuisine; the matriarch who championed locally sourced, seasonal, sustainably harvested produce at a time when such things were unheard of; someone who was handwriting daily changing menus before the world of trendy restaurants caught up.My memories of Myrtle Allen's Ballymaloe serve only to reinforce the clichés, I'm afraid: walled gardens and edible flowers, soda bread and best-butter heaven, chicken liver pâté and wild garlic soup, wandering-around chickens and seawater-fresh air.Staying at and dining in Myrtle's hotel allows for that very rare moment when you pause for a minute, take it all in and, all of a sudden, everything seems very okay with the world.'Yotam Ottolenghi''This lavish, informative cookbook is an important cultural and culinary milestone in the history of Irish food.'' Social & Personal''This is probably the only Ballymaloe book I didn't have so I was delighted to receive a gift of it over the weekend just past. The original is an institution. Now it has some new recipes, photographs and durable bound cover. I love it and I know that the Ballymaloe Cookbook is going to be gathering splashes and splatters happily in my kitchen for many years to come.'' - Wholesome Ireland''A revised and updated version of The Ballymaloe Cookbook has just been released to celebrate 50 years of the Ballymaloe restaurant and the recipes are just as relevant now as they were back then. Add it to your kitchen shelf'' - Woman''s Way''Now with a modern design and updated new recipes, it remains current, fresh and accessible. With mouthwatering images and easy-to-read steps, this is a must-have cookbook for every person who considers themselves a bit of a foodie.'' - MummyPages.ie

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Book SynopsisThe No 1 BestsellerWhen Irish food writer Susan Jane White was advised to stay away from wheat, dairy and refined sugar during a debilitating illness, her food future seemed bleak, bland and boring. So, drawing on her gastronomic background, she created seriously tasty recipes that didn't compromise her health. The result? Susan Jane's energy levels went through the roof and her friends and family began to look for her free-from' recipes whether or not they had intolerances.Inside is a collection of Susan Jane's most loved recipes. Dishes like Maple Cardamom Peaches, Bond Girl Salad and Banana Toffee Ice Cream, all so full of flavour that you would never believe they are free from' anything.Susan Jane White is Caitlin Moran, Nigella and Jesus put through a Vitamix and left to rest until chilled.' Daisy Wood-DavisI can see why Susan Jane is a No 1 bestseller in Ireland. Brilliant approach to wholefood shop ingredients. SuchTrade Review‘This book is packed with naughty flavoured healthy food designed by the queen of guilt-free gobbling.’ -- Victoria Smurfit

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Book SynopsisIn The Baby-Friendly Family Cookbook

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Book SynopsisDo you want to eat badass nourishing meals, but don't want to cook every single night?Do you want to reduce the honking 6p.m. stress in your home?Do you want to spend less time and money shopping for arcane ingredients?Then get ready to discover the genius of batch cooking.Susan Jane White's brilliant new book shows you how to eat well all week while respecting your time, money and patience. Learn to create meals that will sit in your fridge, hang out on your shelves or wait patiently in your freezer, giving you much more return on your kitchen investment.So you can say yes to that bike ride with the kids or stay late at work to finish that report, because you took Three-Bean Chilli and Salted Coffee Caramels out of the freezer for dinner tonight. Clever batch.Susan Jane White is a delicious cross between Mary Poppins and Marie Kondo. She's going to sort out your time management with magic and style.' Melissa Hemsley

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Book SynopsisA beautiful and timeless new edition of the ultimate festive food book, from the most loved and respected British cookery writer of the 20th centuryElizabeth David''s Christmas is a celebration of every traditional recipe and favourite indulgence that we savour during the festive season. Containing over 150 classic recipes, together with a selection of wonderful articles, notes and observations from the Elizabeth David archive, this timeless book will inspire an elegant and memorable Christmas while taking the strain out of cooking for a crowd.All the classics are here: mince pies, stuffings, sauces and, of course, the perfect turkey, as well as simple first courses, party dishes and a range of desserts that make Elizabeth David''s Christmas irresistible seasonal fare and a unique festive resource to treasure, hand down and return to year after year.Trade ReviewArguably the most influential British cookery writer of all time. It is a guide to every course, every possible Noël-suitable condiment, and is interspersed with ideas from, and memories of, David's own Christmasses. * i (The paper for today) *When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lighten up the page. -- Rowley Leigh * Guardian *All the classics are here, along with the trimmings, and plenty to help you get creative with leftovers. * Mail on Sunday *An irresistible collection of traditional festive recipes from one of Britain's most loved and respected cookery writers * Waitrose Food *A festive collection from Elizabeth David, whose 1950s recipe columns evoked the warmth of the Mediterranean in post-war Britain * Harper's Bazaar *Will delight David's many admirers ... combines good taste with erudition and practicality. * Mail on Sunday *David's beautiful, restrained prose is irresistible. * Independent *It would be utterly churlish not to consult her work at Christmas * Belfast Telegraph *

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Book SynopsisBestselling author Rachel Khoo is on the go once again with her latest cookbook, Rachel Khoo''s Kitchen Notebook. Her latest cookbook is packed to the brim with 100 standout recipes, full-colour photography and Rachel''s very own sketches of the food and places she encounters. Out and about, she finds the most delicious fare, recording it all in her kitchen notebook. From a Ham Hock Tiffin Box to Slow Roasted Pork Belly with Sloe Gin, and Rhubarb and Custard Millefeuille, Rachel Khoo''s Kitchen Notebook will inspire even the most jaded cook to try something new.After graduating from Central Saint Martin''s College with a degree in Art and Design, British food writer Rachel was lured to Paris to study pâtisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by the BBC. Her beautiful tie-in cookbook and the follow-up, My Little French Kitchen, have been published around the globe.Trade ReviewThe latest foodie sensation * Cosmopolitan *Quirky twists on classic dishes * Easy Living *

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Book SynopsisWant to try to eat a more plant-based diet in 2023? Discover how in this beautifully presented cookbook filled with wholesome and nourishing vegan recipesInside you''ll find 200 vegan recipes, bursting with vitality and taste. With fresh everyday ingredients and minimal fuss, food entrepreneur Lee Watson celebrates this incredibly healthy way of eating through plant-based recipes that are varied, nutritious and utterly delicious. With delicious and easy recipes for breakfast, lunch and dinner, as well as snacks, sides, sauces and dressings, this really is an all-round guide to vegan cookery, and proves that anyone can enjoy cooking and eating vegan. Jam-packed with incredible recipes including: - CHICKPEA, SQUASH & APRICOT BURGERS with a red onion, orange & black olive salad- TOFU FILLETS in a spicy polenta curst with golden beetroot & blood orange salsa- OVEN-BAKED SQUASH GNOCCI with sun-dried tomato, fennel & Trade ReviewI find Lee Watson's Peace & Parsnips especially inspiring, full of original ideas and bold flavours ... [it] contains so many recipes I want to cook from. -- Nigella LawsonA vegan resource with innovative recipes to tempt any palette * Vogue online *This wonderful vegan cookbook.......is packed full of recipes, inspiration and stunning photography....... It might be the best looking vegan cookbook we've seen. * Vegan Living Magazine *Very vegan.....This vibrant book is great if you'd like to have a go at vegan cooking. The recipes are tempting and aren't in the slightest bit daunting, and author Lee Watson is charming and funny - 'not preachy' - in his approach in spreading the word of veganism. * Choice Magazine *Vibrant, nutritious, and delicious vegan food that....will blow your mind * PETA UK *

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Book SynopsisBeloved family-owned Canadian bakery Jenna Rae Cakes shares over 100 recipes for its most delectable sweet treats.

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Book SynopsisDiscover dishes from around the world-and the stories behind themCan you achieve the flavor and texture of doner kebab at home? What exactly does it take to make a perfect kettle chip? Is it possible to make homemade Nutella that tastes better than the original? Get the answers to these questions and more as you travel along with Andong, YouTube''s favorite culinary adventurer, in an exploration of the origins, fusions, and evolutions of popular foods from around the globe. Andong brings his signature curiosity and enthusiasm to an eclectic range of dishes and offers personal insights, stories, and nuggets of trivia to accompany the recipes. Whether you want to replicate hand-pulled street noodles at home or uncover the secrets of the smoothest hummus, you can learn from Andong''s experiences and get started on your own culinary adventure. Includes:- Over 85 recipes for dishes from around the globe all with full-color photography- Creative a

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Book SynopsisKick it in the kitchen with Marshmello!Grammy-nominated, chart-topping artist Marshmello has always had a passion for cooking. In the same way that music brings people together around a common love, he''s found that food is an equally powerful way to bridge the cultural gaps between his fans and people all over the world.On his Cooking with Marshmello YouTube and TikTok channels, Mello has showcased just how diverse cooking can be. Now, in his first cookbook, he presents 75 super easy and seriously delicious recipes, from bingeable breakfasts to late-night treats.Cooking with Marshmello includes brand-new recipes inspired by his audiences around the world and a few fan-favorite recipes from his YouTube show. Satisfy all of your cravings with recipes like: Flamin'' Hot Fried Mozzarella Onion Rings Air-Fried Spinach Artichoke Bread Bowl Dip Matcha Bubble Tea Toasted Marshmello S''Mores Pie (What would this bo

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Book SynopsisCOOKING FOR BLOKESHungry? Can''t find the menu from the takeaway up the road? Can''t face beans on toast again? COOKING FOR BLOKES tells you all you need to know - from which pots you need in your cupboard to what to put in the spice rack. From the simplest of ''11.30 on a Friday night, drunk, starving'' snacks (cheese on toast) to dishes that might even impress Mum (trout and almonds), the simple, short recipes take you through the process step-by-step.FLASH COOKING FOR BLOKESYou know your basil from your rosemary, your tender curried chicken has impressed the ladies and you don''t need to be told how to do toast - what next for the laughing gastronome? FLASH COOKING FOR BLOKES takes the budding chef a step further where devilish desserts, vibrant vegetables and posh pasta remain within the bounds of the enthusiastic amateur.Trade ReviewIf you're the kind of guy who doesn't know his sauce from his saute then this is the book for you * BIRMINGHAM POST *A dream come true for those who find the prospect of conjuring up anything more complicated than chips rather daunting * PETERSFIELD HERALD *designed to help the uninitiated male of the species weave his way through the culinary minefield of the kitchen * HOMES AND IDEAS *

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Book SynopsisThe 150 recipes have been selected to teach a wide range of key skills such as marinating, poaching, frying, grilling, roasting and casseroling.

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Book SynopsisCooking made simple: 101 classic, tried and trusted recipes on 52 sturdy, wipe-free laminated cards in an attractive presentation tin box. All recipes contain clear step-by-step instructions and a fabulous picture of the finished dish, together with a nutritional breakdown to help with dietary planning. ,

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Book SynopsisStotty 'n' Spice Cake brings together wonderful regional recipes with a humorous helping of regional dialect and a generous serving of social history to give an insight into the North East kitchen.

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Book Synopsis''I absolutely adore the food in this beautiful book.'' - Nigella Lawson''One of the most inventive vegetable cooks.''- Anna Jones''Joe just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.'' - Rachel Roddy''One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.'' - Tim Lewis, Observer Food MonthlySwapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference.Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters foc

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Book SynopsisSince she started out selling her cakes at a market in East London, Lily Jones (aka Vanilli) has gone on to become one of Britain''s best-loved artisan bakers. With a star-studded client list and a thriving bakery on Columbia Road, Lily''s bakes are famous for their unique flavour combinations, spectacular design and exquisite taste.In Sweet Tooth, Lily takes you behind the scenes of her bakery and shows you how to master some of the core skills of baking, arming you with the expertise you need to develop your own recipes, and move beyond the cupcake once and for all. Packed with over 100 inspirational and easy to follow recipes for layer cakes, tarts, biscuits, meringues, confectionary and ice creams, Lily shares her invaluable tips and decorating techniques. Sweet Tooth is essential reading for anyone who is passionate about making sweets - from the complete beginner to the expert baker.Trade ReviewLily's cakes and pastries are inspired - they look beautiful and taste extraordinary. Sweet Tooth is the only baking book you will ever need -- Gizzi ErskineThe queen of baked goods * * ES magazine * *More than just a cookbook, Sweet Tooth is an adventure manual for baking that shows you how to cook creatively using Lily's oven-refined skills and techniques. This book makes me want to hit the kitchen -- Sam Bompas (Bompas and Parr)Lily has turned the sugary sweet cupcake business on its head * * Observer * *With her fancy and tasty cakes, her status as rock n'roll baker is cemented * * Dazed and Confused * *Delicious and decorative creations ... exceedingly good * * Vogue * *Fashionable and fun without being forbidding -- John Koski * * Mail on Sunday: You Magazine * *A one-stop shop for those looking to add serious wow-factor to their baking * * Waitrose Kitchen * *I collect cookery books and this is a great one, beautifully put together. Lily Vanilli's Sweet Tooth has some really interesting and different recipes * * Daily Mail * *I'm a sucker for pretty things and this book is really pretty . . . a really stylish baking book * * At Home With Mrs M * *It makes your mouth water just reading the recipe titles! It's fun, interesting to read and the brownies that we made from it didn't last long enough to get a picture taken * * a little bird * *A baking bible with a bit of soul . . . [Lily] seems like just the kind of girl you'd love to split a cake with over a cuppa -- Lynne McCrossan * * The Lady in the Leopard Print Shoe Blog * *As the owner of the Lily Vanilli Bakery, the fashion world's favourite cupcake store, Lily Jones has always known how to tempt adult palates with childish treats * * The Times Magazine * *The recipes are bold and seasonal, with youthful impact and a real sense of fun -- Emma Sturgess * * Metro * *Jones explains the whats, hows and whys of the processes involved . . Many of the quirky ideas for decoration are wonderfully simple and effective and could undoubtedly be appropriated for all sorts of sweet treats * * Caterer and Hotelkeeper * *Fashionable and fun without being forbidding -- John Koski * * Mail on Sunday * *The pictures are divine and illustrations so sweet that it really does make for the most beautiful book . . . everything looks utterly delicious -- Emily Rookwood * * Spear's - Food Friday Book Review * *

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Book SynopsisTake the hard work out of gluten-free cooking. Cook hassle-free, everyday recipes. Joy, the author of the bestselling cookbook NOSH for Students. During the process of writing her first gluten-free book, Joy, herself, discovered she was intolerant to gluten. Joy has now written 4 gluten-free cookbooks.Table of Contentsintroduction 4 breakfast 12 snacks 24 fast 50 super-simple 86 vegetarian 126 take your time 150 sweet 186 make your own 206 index 220

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Book SynopsisAnyone who can understand the reasoning behind basic cooking techniques can become a creative, relaxed, and confident cook. Chalmers takes the would-be chef through how the addition or substitution of a few ingredients can transform a simple dish into a culinary masterpiece.The Confident Cook, invaluable to experienced cooks as well as to beginners, demonstrates that in fact there are only four or five basic methods of cooking food. Once mastered, these basic methods can be used with many different ingredients to create countless dishes. Chalmers shows how beef stew, braised veal, coq au vin, and a vegetable casserole, for example, are similar in their preparation; how a simple beef stew can become a hearty Mulligan, a Belgian carbonnade, a French boeuf bourguingnon, or your own less classic invention. More important, she shows how you can whip up something delectable from whatever supplies you have available without being tied to a recipe with specified ingredients.<

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Book SynopsisYou''re invited! Your favorite party hostess, Kelly Lyden, makes it a snap to plan, design and execute festive kids'' parties that wow adults and thrill little ones! Filled with 12 creative and colorful party ideas, Stylish Kids'' Parties shows you how to confidently tackle party preparation by using color palettes and themes that carry through--from invitations and decorations to party favors and treats. Complete with DIY tips, recipes, projects, themed activities and templates, you''ll love these party ideas for boys and girls, first birthday celebrations, baby showers and holiday gatherings. Inside you''ll find: Ideas for 12 themed parties that inspire a child''s imagination. Beautiful and cost-effective DIY projects, decorations and recipes. Instructions and ideas for games, activities and memory-making opportunities. Bonus templates for quick invitations, party favors, gift tags and more. Photography and party s

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Book SynopsisReal Mexican food is the hot new cookery trend - and Thomasina Miers has led the revolution with Wahaca.Trade ReviewMasterchef winner Thomasina Miers has produced another winner... wonderfully fresh tasting recipes dispel the illusion that Mexican cooking is just refried beans, mince and guacamole. * Daily Express *We've waited two years for Thomasina Miers' follow-up to her cookbook Mexican Food Made Simple, but thankfully it was well worth the wait. Wahaca - Mexican Food At Home is a vividly bright and mouth-watering selection of Mexican-inspired recipes, developed from Thomasina's extensive travels across the country. * Stylist *If you love proper Mexican food, the recipes will hit the spot - and if you haven't tried it yet, you'll soon be a convert to la vida Mexicana * Delicious *Just reading the introduction to Wahaca is enough to inspire even the most unadventurous of cooks... colour bursts from the pages - mouth-watering photography gives way to easy to follow diagrams for burritos, taquitos and tacos. * Country Life *Quite apart from having opened up a cocktail bar in Mexico City and won Masterchef in 2005, Miers is the moving force behind the street food chain Wahaca. Her cookbook proves that Mexican food can be a matter of subtle flavours and zinging colours. * Telegraph *There's lots of good stuff, including a generous breakfast section, a guide to chillies and lots of little essays conjuring the magic of a Mexican food market. * Metro *

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Book SynopsisEmma Kay explores the rich culinary heritage of Gloucestershire, through the history of its food and drink.

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Book SynopsisThe definitive kitchen bible The Commonsense Cookery Book has been teaching kitchen basics to generations of Australians for more than 100 years. First published in 1914, this is the perfect book for anyone who cooks from beginners who are just starting out, to those who are more experienced and want a delicious tried-and-true, no-fuss recipe that works every time. Featuring invaluable tips on precision cuts, measurements, cookery terms, dietary requirements and more than 250 classic recipes that will take you from beginner to proficient in no time, this beautiful new gift edition is an essential for every household and will have you falling in love with flavours from your childhood all over again.

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Book SynopsisThis book will give you the knowledge and confidence to choose, prepare, cook and enjoy fresh food and seafood. It explains simply how to gut, clean and fillet fish and how to deal with shellfish and crustaceans such as crab and lobster, and what knives and tools you''ll need for the job.The numerous recipes take into consideration sustainable fishing and advise on which fish can be used instead of those at risk. The book also encourages the use of locally caught produce rather than those shipped around the world.As well as recipes for cooking sea and river fish, shellfish, crustaceans you''ll discover how to preserve fish.

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Book SynopsisAn Irish Times Best Food Book of the Year. ''A dream of a cookery book. Sumptuous, tempting with quite beautiful photography.''Irish Examiner''The book is so beautiful, full of [your] own photographs, that look like gorgeous still life paintings.'' Suzy Kline, BBC R4 Saturday Live''The best kind of cookbook are those that you make you want to scribble and make every dish.''The Hampstead Kitchen''A menu of Middle Eastern gems to tempt the taste buds'' Sunday ExpressGourmand World Cookbook 2019 award finalistAuthor and photographer Atoosa Sepehr offers not just mouthwatering traditional Iranian recipes, but also her own sumptuous photographs of both her food and the people and landsapes of Iran. Born and brought up in Iran, Atoosa came to work in the UK in 2007, but she never left behind the wonderful flavours of her family and childhood. Cooking these dishes forTrade ReviewA dream of a cookery book. Sumptuous, tempting with quite beautiful photography - Irish ExaminerThe book is so beautiful, full of [your] own photographs, that look like gorgeous still life paintingsThe best kind of cookbook are those that you make you want to scribble and make every dish - The Hampstead KitchenA menu of Middle Eastern gems to tempt the taste buds - Sunday ExpressA magical Iranian journey through recipes and stunning images . . . an exceptional collection with stunning photography . . . authentic and comprehensive - Yorkshire Post

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Book SynopsisYour new Instant Pot multi cooker could be the most useful kitchen appliance you will ever own. This book will tell you everything you need to know about the Instant Pot so that you can get the best out of its seven functions and cook quick, easy and delicious food for your family.Cooking With Your Instant Pot provides lots of healthy, fully-tested recipes that make the most of all the functions in order to save you time and effort. There''s a mix of classic and contemporary dishes, all of them tasty and nutritious, for both everyday cooking and special occasions.Recipes include: Breakfast recipes such as Crispy Bacon and Red Onion Omelette, Smoked Salmon and Avocado Kedgeree, and Dried Apricot and Almond Jam Soups, stocks and broths including Chorizo and Chick-pea Soup, and Goulash Soup with Mini Bread Dumplings Meat Stews, such as Braised Lamb Shanks with Borlotti Beans, Mongolian Braised B

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Book SynopsisPacking a heavy punch and offering a fresh new look at Japanese food, Junk Food Japan showcases Kurobuta''s insanely delicious delicacies' (Jay Rayner, Guardian). It is food that is both incredibly inventive yet comfortingly familiar. Signature dishes featured in this exciting new cookbook include Barbecued Pork Belly, Tea Smoked Lamb and Kombu-Roasted Chilean Sea Bass. It is food full of flavour and guaranteed to wow friends, family and hungry gatecrashers.Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan presents Japanese classics with twists and turns alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu Beef Sliders. Superb photography from legendary photographer David Loftus features thrTable of ContentsIntroduction Cold, Raw Salad Junk Food Japan Something Crunchy BBQ and Fire Pits Sushi's F****d Up Friends Significant Others Into the Stream Drinking Snack Sweet

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Book Synopsis''Gill is a brilliant chef/restaurateur and terrific raconteur too. This very readable book has recipes for everything from pickles to cured meats for the ambitious home cook.'' - Sunday TimesLarder is set to change the way the world looks at and enjoys British food. Robin''s recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes.Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide pTrade ReviewIf Jamie Oliver is your go-to cookbook author, Gill might be perfect for those days you fancy something a bit edgier. -- Corinna Hardgrave * The Sunday Times Ireland *Gill is a brilliant chef/restaurateur and terrific raconteur too. This very readable book has recipes for everything from pickles to cured meats for the ambitious home cook. * Sunday Times *Gill's approach maximises flavour while interfering with the ingredients as little as possible to let the quality speak for itself. If chefs aren't inspired by what can be found in the larder (which is very unlikely), they can take something from the presentation of these dishes - all ingredients shining proudly in their natural state. -- Katie Pathiaki * The Caterer *Larder offers recipes from every corner of the kitchen [and] is a detailed encyclopaedia for envious fellow chefs and avid home cooks alike. * Code Quarterly *Should I buy it? If you want to understand contemporary British restaurant cooking, this is an essential purchase. * Chef Magazine *This is an interesting and unusual book… Many of the recipes are super simple, fun to make and will transform your food as well as get you addicted to stacking your larder shelves. * Irish Examiner *Chef Robin Gill is one to watch. * County Homes and Interiors *Table of ContentsIntroduction The Larder Cocktails Snack Garden Sea Land Sweet Index

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Book SynopsisInspired by the third series of hit CBBC cookery show Matilda & The Ramsay Bunch and the family''s adventures around California, comes the first cookbook from Tilly Ramsay, including 60 simple, delicious recipes and nourishing recipes to make at home for family and friends - plus tips and tricks from Tilly''s superstar chef dad, Gordon. Start your day the Tilly way, with a nourishing Smoothie Bowl, followed by some Vitamin Packed Power Balls for a late morning pick-me-up. Cool down mid-afternoon with a Fro-Yo Cooler, followed by some Lean Machine Chicken and Super Light Raspberry Macaroons. Impress all your friends with a Green Goodness Picnic or throw a fun-filled Ramsay-style Feast of Pulled Pork and Smokey American Beans, with Surprise Rainbow Cake and Hollywood Raspberry Fizz for dessert!The book will encourage Tilly''s fans, tweens & teens to start cooking and have some fu

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Book SynopsisA classic of food writing: Elizabeth Romer's beautiful account of the traditional life and cooking of the Cerotti family who farm in the Tuscan valley.Trade ReviewElizabeth Romer succeeds where before only Elizabeth David dared - Harpers and QueenFaithfully observed, enthusiastic, this gives a whole bouquet garni of insights into one of Europe's finer regional cuisines - ObserverEvocative and authentic . . . beautifully written - Food and WineVastly more than a book of recipes . . . a lyrical celebration of the green and secret valley joining Umbria and Tuscany - Economist

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Book SynopsisSweet and Savory Brunch Recipes Inspired by Life at the Beach--now in paperback! Though she is the busy owner and chef of the celebrated Sugar Blossom Bake Shop in San Clemente, California, chef Lei makes sure to find time to bake and cook mouthwatering dishes at her beach house as often as possible. In Beach House Brunch, she shares more than one hundred recipes for brunch dishes that she creates and serves to her beach-house guests—everything from beverages, sweet pastries, and egg dishes to grab-n-go breakfast options for avid surfers. Recipes include: Roasted Beet Bloody Marys Jumbo Morning Glory Muffins Blueberry Zucchini Bread Shrimp n’ Grits Boiled, Deviled, and Perfectly Poached Eggs Cranberry Walnut French Toast Bananas Foster Pancakes Salted Cashew Scotchies And more! Few cookbooks, if any, can transport the home cook to such a wonderful place the way Beach House Brunch can. This book is an absolute must-have for summer enthusiasts, beach lovers, beachgoers, beach dreamers, and beach-house owners everywhere.

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Book SynopsisThe genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurantsTrade Review"A prize"—The Wall Street Journal “[How to Grill Vegetables] will help you bring summer flavor to your plant-based dishes."—USA Today "Home cooks looking for new ways to add flavor and fun to vegetables will be drawn to this collection; it will be especially beneficial to anyone who’s new to grilling and not sure where to start." —Library Journal "Vegetarians (or anyone motivated to eat more plants) wanting a master class in inspired meatless barbecue should read How to Grill Vegetables" —Shelf Awareness “Steven Raichlen brings his magic to vegetables, and the results are as refreshing as they are delicious.” —Dan Barber, Chef and Co-owner, Blue Hill and Row 7 Seed Company “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. IF YOU LOVE TO GRILL AND WANT TO LEARN SOMETHING NEW, THEN THIS IS THE PERFECT BOOK FOR YOU. Steven is truly the master of the grill!” —José Andrés, Chef and Humanitarian “DESTINED TO JOIN STEVEN RAICHLEN’S OTHER BOOKS AS A MASTERPIECE. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks—and one that planet Earth will welcome.” —Nancy Silverton, Chef and Owner of Mozza restaurants "A solid case for bringing more vegetables into the fire- and smoked-stoked realm of the backyard grill"—The Houston Chronicle "Steven Raichlen’s How to Grill Vegetables is an instant classic that brims with imaginative treatments of fruits and veggies.... the perfect barbecue cookbook."—Foreword Reviews "[Raichlen's] creativity manifests itself in all manner of novel creations... Raichlen provides a wealth of conveniently presented and highly useful information about equipment, ingredients, and techniques to guide both novice and experienced grill-tenders... This is a very useful addition to contemporary consumer cookbook collections." —Booklist, starred review

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Book Synopsis'Beautifully put-together with wonderfully crafted, full-on flavour recipes for everyone. A proper family feast of a cookbook!' Tom Kerridge‘This is a gorgeous book.’ Nigella Lawson ‘Lennie and Jessie are as madly entertaining to read as they are to be around. They are also brilliant storytellers so every recipe is as personal as it could be: a classic Jewish chopped liver served on Friday night dinners, aromatic Beef Stifado eaten on Greek holidays or an orange and pistachio cake created by son and brother. I adore this family.’ Yotam Ottolenghi‘This book encapsulates humour, kindness, bucket loads of love and, most importantly, good food. I’m so happy to have the Ware family in my life and in my kitchen.’ Sam Smith'damned good food' The Telegraph‘Mum. Guess what?’‘What Jessie?’‘We’ve written a cookbook’.‘I know darling! Do you think anyone will want to buy it?’‘Well, it’s the recipes we’ve made our guests – the really good ones. Like the Sausage and Bean Casserole we made Ed Sheeran, the Drunken Crouton and Kale Salad we made Yotam Ottolenghi and the two Blackberry and Custard Tarts we served Nigella.''You ate a whole one before she arrived, darling.''It’s a bloody good recipe mum.'Cooking through Table Manners is like having Jessie and Lennie at the table with you: brash, funny and full of opinions. In true Ware style, their cookbook is divided into Effortless, A Bit More Effort, Summertime, Desserts and Baking (thanks to Jessie’s brother Alex), Chrismukkah (Christmas, Hanukkah and celebrations) and, of course, Jewish-ish Food. These delicious, easy dishes are designed for real people with busy and sometimes chaotic lives with the ultimate goal of everyone eating together so unfiltered chat can flourish.

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Book SynopsisPacked with fascinating Ketchup facts, archive adverts and artwork, famous fans and 30 delicious recipes, the official Heinz Ketchup Book celebrates one of the nations' favourite sauces and store-cupboard icons - if not The Favourite!Featuring 30 brand new recipes showcasing fun and innovative ways to cook with Heinz Tomato Ketchup. Taking inspiration from ketchup's iconic history there is something for every fan to enjoy, from quick ketchup chicken, sticky ribs and sloppy Joes which kids, teenagers and their friends will adore to modern healthy katsu curry and paella for the whole family to enjoy. Especially when they all discover the secret ingredient!Beautifully designed and illustrated with specially commissioned recipe photography along with fascinating artwork and vintage adverts from the Heinz archive, including the history of the famous bottles, info-graphics, fun facts & stats and ketchup's most famous fans, this is the perfect, irresistible gift for red sauce devotees of all ages.

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Book SynopsisA New York Times BestsellerDefine and develop your individual cooking style - and become the cook you want to be - in 120 flavour-forward everyday recipes and easy-to-understand techniques. Andy Baraghani is the talented chef behind many of Bon Appetit's viral recipes - favourites like Cauliflower Bolognese, Tahini Ranch Dressing and Ramen Noodles with Miso Pesto - he creates wow-factor flavours, delivers beautiful and satisfying meals with minimal fuss and reworks well-known dishes in utterly delicious ways. Andy's love of flavour began with the comforting dishes of his Iranian parents' immigrant household. Blending the home cooking of his upbringing and his professional training, Andy evolved into a culinary influencer by asking himself, 'What kind of cook do I want to be?'. In answering that question for himself - the cook who can balance flavours and the cook who makes a perfect salad, for example - he became known for trying new techniques, working with easy-to-find but underused ingredients and creating unexpected combinations.Among his debut cookbook's 120 recipes and 120 sumptuous photographs you'll find for new surefire hits, such as Roasted Beetroot with Mint and Sesame, Pomegranate-Glazed Chicken Legs with Buttery Almonds, plus dozens of dishes to refresh and expand your weekly repertoire. In essays throughout the book, Baraghani shares convictions and key lessons.This cookbook is a genre-breaking cookbook of transformative techniques and recipes that will guide all to become the kind of cook that they want to be.Trade ReviewThe Cook You Want to Be is explosive, but maybe not in the way you'd think. Andy fills the pages withtiny changes, little tricks, tiny adjustments, small lessons that transform your cooking, fromeveryday home-cooking to really restaurant-level dazzle. -- Helen Rosner * The New Yorker Radio Hour podcast *Chef Andy Baraghani doesn't just want to inflame your taste buds, he wants to inflame your curiosity.The gay Iranian American's The Cook You Want to Be: Everyday Recipes to Impress is more than a simple cookbook.Baraghani wants you to learn something about cooking-and in the process, the world. -- Jacob Anderson-Minshall * The Advocate *I adore Baraghani's approach to cooking, which emphasizes using your intuition and senses,feeling the food in your hands and tasting as you go. -- G. Daniela Galarza * The Washington Post *Andy's new cookbook, The Cook You Want to Be, is a bright and lavish collection of recipesinspired by his travels, his Persian family, his restaurant experience, and his time in Bon Appétit's test kitchen. -- Alex Beggs * Bon Appétit *. . . one of the few people whose cooking I trust to be flawless every time. . . . Whichever recipesof his you make, it's guaranteed that they'll not only make you the cook you want to be,but also will possess all the flavors you'll ever want to eat. -- Ben Mims * Los Angeles Times *

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Easy, thrifty, delicious food with a hefty glug of humour.If you're a young(ish) person who wants to expand their kitchen repertoire beyond pesto-pasta and beans on toast, then you're in luck. Do Yourself a Flavour is full of ways to take your cooking to the next level.Brimming with over 75 recipes, plus tips and tricks for turning leftovers into fabulous meals in their own right, you'll be covered for all situations, from those quick fridge-to-face moments, through to making a delicious dinner to feed your plant-based pals and raging carnivores alike.Including dishes such as Puff Pastry Pizza Florentine; Sweet Potato, Spinach & Chickpea Curry; Mushroom, Ale & Lentil Pie, and Sausage, Squatternut Bosch & Red Onion Traybake, you'll find din-spiration that doesn't require a riot of expensive or bizarre ingredients, utilises the culinary skills you already have, and won't ask you to go and buy more equipment for your (probably) shared, cramped kitchen.Fliss Freeborn is Fortnum and Mason's Cookery Writer of the Year 2023

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Book SynopsisPigs in Blankets are for life, not just for Christmas!The Pigs in Blanket Cookbook is filled with 50 fun and creative reasons to enjoy many more PIBs at Christmas and all year round. With colourful photography, bright design and easy to follow steps, this is the perfect book for everyone who loves these savoury treats and wants to jazz up meals for family and friends and make great treats for the kids, BBQs and parties.Includes PIBs take on all the favourites; bolognaise, mac 'N' cheese, risotto, carbonara, egg fried rice, BBQ and breakfasts, the famous PIB Christmas trifle and even recipes for PIB-tatas bravas, smoky PIBs bread and PIB sushi! Starting with Christmas (naturally!) and followed by lighter spring and summer breakfast, salads, BBQ and party recipes and finishing with a warming seasonal autumn galette, one pot dishes and Halloween fun.

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Book SynopsisAn exciting and unexpected collection of 100 recipes that re-examines Chinese foodJon Kung grew up as a 'third-culture' kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media-not just as a means of creative expression, but as a way to teach and inspire.Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.In Kung Food, he breaks the boundaries of flavours in chapters such as:Snacky Snacks, Bites, and Cravings (Sesame Prawn Toast, Vegan Fried Oyster Mushroom Sandwich)Noodles & Dumplings (Ginger Spring Onion Noodles, Buffalo Chicken Rangoons)Rice & Congee ('Clay Pot' Rice Tahdig, Mushroom and Tempeh Fried Rice)Stir-Fries (Szechuan Paneer with Mexican Chillies, Motor City Orange Chicken)Kung Foo Means 'with Effort' (Hong Kong Chicken and Waffles, Dan Dan Lasagna)Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavours with his ultimate goal of redefining what Chinese food can be.

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Book SynopsisLove sausages, burgers and mince but bored with cooking the same things every week?The HECK! family have the solution, and bring you 65 easy, delicious recipes to make every meal more exciting. So chuck some sausages in your shopping basket and surprise yourself and everyone at home with new ways to enjoy their favourite ingredients.From One-Pan Chicken & Pesto Eggs and Sausage Fajitas to Korean-Style Vegan Burgers and Cheddar & Marmite Sausage Rolls, HECK! are bringing you something for all the family. Sneak in healthier and lighter meals using chicken mince, HECK!'s famous sausages and tasty vegetarian and vegan options. There are gluten-free, dairy-free options and recipes that you can use any sausage in and even combos to suit everyone's needs and tastes in one go!With chapters on really quick & easy meals, family favourites, brunch, fakeaways, BBQ, showstoppers, party food and snacks this book will be soon be a firm favourite and the answer to the daily dinner dilemma!

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

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Book SynopsisBarbecue was invented in France? So says renowned cookbook author Susan Herrmann Loomis. When the Gauls were racing through lush forests in what is now Brittany, Normandy and the Loire Valley, hunting wild boar, deer and rabbit, they’d return to the village, build a fire and split their prize from barbe a queue (head to tail) for roasting. Today, the French are still great barbecuers, though over the centuries they’ve refined their skills and borrowed methods from other cuisines: the grill from the US, the plancha from Spain, the mechoui from North Africa. Recipes include: Pork Burgers with Foie Gras, Steak Tenderloin with Smoky Olives, Choucroute from the Grill and Poires Belle Hélene. French Grill features dishes for every occasion using ingredients that any American cook can easily find, tips on how to buy the best ingredients and French grilling anecdotes throughout.

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