General cookery and recipes Books

Book SynopsisNEW YORK TIMES BESTSELLER • ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKSThere are good recipes and there are great ones—and then, there are genius recipes.Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.

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Book SynopsisThe Whole Food Plant Based Cookbook features over 100 simple, plant based recipes which are equal parts delicious and healthy.

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Book SynopsisSnowflakes are swirling, carolers are singing and shoppers are crowding into shops...Christmas is coming! If you're like us, you'd love to recreate the holiday magic you remember from homes growing up, but don't have all day to spend in the kitchen.I'll be Home for Christmas Cookbook is filled with simple-to-make recipes for every festive occasion. For Christmas morning breakfast, serve Christmas Sausage Soufflé and Overnight Sticky Buns. After sledding or cutting down the tree, warm everyone up with mugs of Yellow Pea Soup. An open-house buffet with Ambrosia Cheese Dip and Grandma's Cocktail Nibbles is perfect for merrymaking with friends.Busy-day dinners are a snap with Granny's Baked Macaroni & Cheese or Mom's One-Pot Chicken Supper. Make the big day special with Nonna's Christmas Eve Spaghetti, Mama's Baked Brown Sugar Ham or Tangy Glazed Chicken. Ginger-Orange Cranberries and Corn & Broccoli Casserole round out a festive menu.What we all remember most about holidays with family is the desserts, right? Try favorites like Cranberry Cream Pie and Apple Spice Cake...yum! Cookies are a must, so we've rounded up Sugar Doodle Drops and Chocolate Gingerbread Men. They're so much fun to make and eat!You'll also find sweet memories of holidays gone by, plus clever tips for sharing Christmas with your kids, grandkids and those young at heart!

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Book SynopsisKolkata is an exhilarating city in West Bengal with a vibrant foodie reputation. Considered the cultural capital of India and nicknamed ‘City of Joy’, Kolkata is an amalgam of old and new India, and its cuisine draws influences from far afield, combining historic Mughal, Chinese, Tibetan and British colonial elements to form a unique food landscape that begs to be explored. Famous for their love of fish, vegetables and desserts, Bengalis place great emphasis on eating well and their delicious regional specialities are justly revered. In this stunning book, Rinku Dutt showcases the best food the city has to offer, with more than 70 simple recipes that can be easily recreated in home kitchens. The unique atmosphere of the city is brought alive with arresting food and travel photography, telling the story of a city bursting with energy and diversity, of numerous cultures and traditions, with ever-popular street food, a thriving restaurant and café scene, and the legacy of family favourites handed down through generations. From sustaining breakfasts, simple lunches or favourite street-food bites, to rich and fragrant dinners and delectable sweets, there is so much to discover in Kolkata.

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Book SynopsisIf you love wine, this book will give you all the knowledge and self-confidence you need to become a world-class wine taster. It reveals in methodical steps exactly how to acquire essential wine-tasting skills. Cees (it’s pronounced ‘Case’) van Casteren is a brilliant scientist, author, and international wine competition judge, as well as one of the global super-elite (less than 500 top experts worldwide) who have been able to earn the supreme title, Master of Wine.Anyone Can Taste Wine first appeared in Dutch and instantly established itself in the Netherlands as far and away the most authoritative and popular book on the subject.From the book’s introductory chapter:“Many people typically believe that the ability to taste comes from some kind of inborn, innate aptitude—as though ‘taste’ were a genetic hand-me-down—something that you either have, or you don’t have. But that’s not true.“Wine tasting is a skill. Anyone can taste wine, as long as they have normally functioning senses of smell and taste. Anyone (that is) who is motivated to learn and practice—a lot—can become a good wine taster. Genes or no genes.“Much of this skill will involve awareness of how to train your senses. While there are genetic differences between humans in terms of smelling and tasting, these innate differences do not make one taster better than another. Research by taste professor Linda Bartoshuk, previously at the University of Yale, has shown that a wine taster’s ability to taste is mainly due to the amount of training that the taster has experienced. Specifically, exercises dedicated to recognizing wine scents and developing an attendant wine language are the main contributing factors in developing wine tasting abilities. The difficulty that most besets inexperienced tasters is a lack of suitable vocabulary that would enable them to name and describe the flavors and scents that they taste and smell. This vital skill, being able to describe flavors and aromas in words, remains a common problem, even for the most experienced of wine tasters. According to Professor Tim Jacob of Cardiff University, a method that will enable you to associate smells and flavors with a suitable repertoire of words will contribute greatly to the enhancement of tasting skills . . . that is . . . you just need a method. The more user-friendly, the easier it will be to learn and remember.And that’s exactly what I realized at the start of my Master of Wine studies. The method had to be user-friendly in order to help me to remember all relevant aspects for tasting, describing, and analyzing the wine. In search of these aspects, I started with . . . the wine itself. With this fascinating blend of water (colorless, odorless, tasteless), alcohol (colorless, odorless, slightly sweet), acids, sugars, pigments, aromas, and tannins which together give wine its color, smell, and taste.“And I was quite quick to learn that this very curious and complex combination of color, aromas, alcohol, acids, sugars and tannins actually were the ‘relevant aspects’ I was looking for, and therefore the targets of my attention while developing a method. The answer to my quest was indeed in the wine itself!”Trade Review"Cees is a brilliant taster, but just as importantly, he knows how to communicate his knowledge clearly and with real insight. Consumers will love this book, but I learnt a lot from it too. And I’ve been tasting wine professionally for 35 years." -Tim Atkin, MW"In this thoughtful and highly original book, Cees van Casteren presents his structured and very practical framework for blind tasting wine - this isn’t just for students of wine, but will be invaluable for anyone who tastes wine on a regular basis."-Jamie Goode, UK wine expert"It is the best 'learn to taste wine' book I have ever come across""The person who has written this book comes at this with the mind of a scientist, the soul of a teacher, the eye of a graphic artist, the disciplined organization of librarian (or data scientist), the heart of a wine lover.""This is the book, hands down, which I would give to someone who came to me saying, 'I want to learn more about wine, where do I start?'"-JancisRobinson.comFollow the link for the full article. Recensies | Mysite (ceesvancasteren.com)Describing the taste of wine is a struggle for most people, even seasoned wine tasters. Author and Master of Wine Cees (pronounced Case) van Casteren has created a tasting method that helped him ace the Master of Wine exam and can be used daily by all wine lovers. In Anyone Can Taste Wine, Casteren shares his technique which employs the acronym CHARACTER, (Color, Harvest aromas, Aromas of winemaking, Ripening aromas, Acidity, Candy (sugar level), Tannins, Ethanol (alcohol), and Relative fruit intensity) to guide readers through the wine tasting process, turning aroma and flavor attributes into words. In a glowing review on janisrobinson.com, wine writer Tamlyn Currin writes, “This is the book, hands down, which I would give to someone who came to me saying, ‘I want to learn more about wine. Where do I start?’” Anyone Can Taste Wine’s easy-to-understand tasting method and straightforward, colorful graphics do indeed make it a delight for anyone who has a thirst for wine knowledge. Currin says the book is aimed at wine lovers and enthusiasts rather than MW students trying to pass exams. “As a result,” she says, “the tone is much more relaxed, even playful (it kicks off with one of Roald Dahl’s wickedly cynical but hilarious short stories) and the book is gorgeously bright. A much-needed splash of colour in a run of black-and-whites.”Lisa Denning, thewinechef.comSynopsis: With the publication of "Anyone Can Taste Wine", international wine expert Cees van Casteren provides all the knowledge and self-confidence required to become a world-class wine taster. Revealed in methodical steps just exactly how to acquire essential wine-tasting skills. Cees (it's pronounced 'Case') van Casteren (who is also an international wine competition judge, as well as one of the global super-elite -- less than 500 top experts worldwide).Critique: Effectively illustrated throughout, informative, and thoroughly 'wine student friendly' in organization and presentation, "Anyone Can Taste Wine" is especially commended to the attention of anyone aspiring to earn the supreme title, Master of Wine -- or just to pick out the perfect vintage for each and every dining occasion. While highly recommended for personal, professional, community, and academic library collections, it should be noted that "Anyone Can Taste Wine" is also available in a digital book format (Kindle, $14.99).Editorial Note: Cornelius (Cees) van Casteren MW (http://www.ceesvancasteren.com) is a Dutch writer and educator. He has won numerous awards for wine tasting since 2000 and became a Master of Wine in 2012. Cees is a Rioja Educator, Ambassadeur du Champagne and WSET Educator. Since 2004, Cees has written 12 books and more than 600 articles on wine and food. He publishes weekly in three newspapers of the Associated Press, is correspondent for Meininger's Wine Business International and writes for several other magazines. Cees is also partner of wine blog thestoryofmywine.com with approximately 100,000 followers on Instagram and Facebook, and he runs his own independent wine consultancy and training business. He currently is Chairman of the Association of Vinologists, the main trade association for wine professionals in the Netherlands.https://midwestbookreview.com/wbw/jan_23.htm#wineJames A. Cox, Midwest Book ReviewThe Master of Wine exam is known to be one of the most difficult tests in the world and there are less than 500 people who’ve secured the honor since the program’s inception in 1953. One of those people is Cees van Casteren MW. In 2012, when he earned his Master of Wine (MW) title, he was only the second person in the Netherlands to hit this achievement.van Casteren has a new English version of his book out this month which takes his framework of expertise and boils it down into a very useful method and reference point for anyone looking to enhance their wine tasting experience. Anyone Can Taste Wine (Carus Books, 2023) is helpful for students of wine, professionals, and anyone who wants to feel more empowered in knowledge and breadth of sense observations.Many wine enthusiasts, both novice and experienced, sense that there is some mystique behind a sharp palate. But it’s not a mystery — wine tasting is about observation. Observation of what one sees, smells, and tastes, and also observation of reference points in one’s larger experience of the world. For example, when someone says they pick up the flavor of buttered toast in a sip of wine, they are observing the taste in the glass and their memory of buttered toast for breakfast. In order to tie those clues to a particular wine, the taster also has to have either experience or a guide to which wines might express that flavor under certain circumstances. When someone says, for example, "I think this one is a Côte de Beaune,” it’s typically not just a good guess. This inference relies on the ability to translate a sensory message and a memory message and identify the wine based on these things. van Casteren’s book supplies a method for deductive interpretation, in both beginner and advanced versions, as well as a solid knowledge-based background on wine growing, making, and aging.Readers will find the G-20 (Wine’s Internationals) and Local Heroes (Around the World in 80 Wines) particularly practical. Here van Casteren takes specific bottle examples and puts them to task with his CHARACTER tasting method — the framework for the tasting technique taught in the book. For example, let’s look at a wine with buttery and toasty notes, which appear in the ‘aromas of winetasting’ metric (the second A in CHARACTER). This factor appears on the page for a wine I’ve enjoyed, Joseph Drouhin Côte de Beaune Blanc from Bourgogne, France. van Casteren lays out the method and experiential notations for this wine as well as background on the region, his tasting notes, serving and storing recommendations, price range, and a list other wines made in a similar style. Each page of Anyone Can Taste Wine is in full color with very clear language and appealing iconic graphics. It includes the aroma wheel by Dr. Ann Noble and plenty of relevant examples of quality and interesting wine that may people can find in the global market. I find that this book makes a positive wine tasting experience accessible to many while still maintaining a dedicated and scholarly standard for a practice that is by no means easy. van Casteren calls this a book for wine lovers, not wine snobs, which is an apt description of well-researched and appealing project that evidences the many years of experience behind is well-earned MW title.Jill Barth, Food and Wine Contributor, Forbes Magazine

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Book SynopsisMarmalade is an iconic Scottish food, traditionally made every year in January and February when Seville oranges are available. Shirley Spear, whose multi-award-winning Three Chimneys restaurant on the Isle of Skye is a magnet for foodies, has written the ultimate guide to marmalade - not just to making it, but to using it as an ingredient all the year round in a delicious variety of dishes. The recipes here are both sweet and savoury, from Chocolate Marmalade Tart, Marmalade Ice Cream and Apple and Frangipane Tart with Marmalade Glaze, to Marmalade Sauce for Roast Duck, Glaze for Roast Gammon, use of Seville oranges in fish and shellfish dishes and Marmalade Chutney - and not forgetting the Three Chimneys' own legendary Hot Marmalade Pudding. Shirley mixes in fascinating information about how marmalade was invented, the great Scottish marmalade producers like Keiller and Robertsons, and even a link with Mary, Queen of Scots! This book will be the ideal Christmas stocking-filler for anyone interested in cooking, and an irresistible impulse-buy at any time of the year.

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Book SynopsisIn Easy Al Fresco , Ilse van der Merwe offers a simple and inspiring guide for fabulous, easy and scrumptious dishes that can all be prepared and enjoyed outdoors with a limited range of basic utensils, and a fire or kettle braai. There are over 80 recipes.

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Book SynopsisThe Unofficial Beetlejuice! Beetlejuice! Beetlejuice! Cookbook is a one-of-a-kind cookbook that captures the flavour and feel of the hit movie Beetlejuice, with 75 delightfully dark recipes, from Deetz dinner party shrimp cocktail to delicious Harry Belafonte-themed “banana boat” milkshakes. Drawing inspiration from the deceptively sunny home of the Maitlands and the gloomy bureaucracy of the afterlife, to the fantasy world of Beetlejuice himself and the sandworms of Titan, this cookbook finds inspiration in every corner, with recipes inspired by the creatures, characters, locations and plot points of the film and other sources. Each recipe will be paired with an attractive full colour photo and a humorous introductory note, plus fun bits Beetlejuice trivia, behind the scenes facts and more.

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Book SynopsisThrow away those measuring tools and let your senses guide the way!Cooking begins with the senses, and nobody knows this better than Bilal Bhatti. Before he became @GoldenGully, Bilal grew up learning to cook by paying close attention to his mother in the kitchen. He quickly realized that in order to cook like her, he'd need to rely on his senses instead of traditional measuring tools. She'd call for a saucer of flour when making roti and a mug of rice when making biryani, using typical household items as a standard for measurement rather than cups and teaspoons.On the surface, Beyond Measure is a book about Pakistani cuisine. But at its heart, this book is for anyone who wants to learn to cook intuitively. This book will encourage you to learn flavor and ingredient profiles, learn basic (and some not so basic) cooking techniques, and then make the dishes your own. Like his mother and grandmother, Bilal encourages his followers not to be afraid of failure in the kitchen, as the commitment to persistence is core to immigrant home cooking.Whether you're looking to create the perfect blend of spices for your chai or to master making roti dough by feel, cooking requires a lot of trial and error. Take your time and enjoy the process.

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Book SynopsisMore than a cookbook, this indispensable kitchen companion not only offers delicious recipes and meal planners for every day of the year but also contains a wealth of information on child nutrition, from weaning and introducing solids to packing lunches and party foods for older children.

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Book SynopsisGet the party started with this mouthwatering collection of more than 100 delicious recipes for canapés and other bite-size morsels that will add style and taste to any social gathering, large or small. Popular dishes and snacks are transformed into down-sized one-bite wonders that are big on presentation as well as bold in taste. Ideas for fresh light bites come from all around the globe, with modern takes on traditional dishes inspired by Mediterranean, Scandinavian, Middle Eastern, Indian, Asian and American cuisines. And for those with a sweet tooth, there are plenty of mini desserts here too, from light and fruity mouthfuls to rich and indulgent bites. Also included are expert menu planners to help you serve the perfect number and selection of cold and hot canapés, matched to the occasion, season and venue – whether it's a festive candlelit cocktail party or an al fresco drinks reception at a summer wedding.Trade Review'An excellent guide to impressing your guests' – Pick Me Up!

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Book SynopsisA personal chef monograph, and the first book, from globally-acclaimed chef Ana Ros of Hisa Franko in SloveniaTrade Review"Slovenia is having bit of a moment right now... What makes Sun and Rain, from the star Slovenian chef Ana Ros, particularly timely. This hefty book mixes autobiography, recipe and beautiful images... you [...] find yourself deliciously inspired."—The Times, Weekend "Give[s] readers a taste of... terroir-the earth, landscape, and the local ingredients."—WSJ. Magazine "Gorgeous, sweeping landscape photos of Slovenia coupled with gorgeous food photography, both by Suzan Gabrijan, provide a lush counterpoint to the text... for fans of Chef's Table, culinary trophy hunters, and/or lovers of travel photography, it's worth a look."—Eater "With an original style that combines diary, memoir and cookbook, acclaimed Slovenian chef Ana Ros shares the stories and recipes of the remote Soca valley, near the Italian border, where she was raised and now runs the 38th best restaurant in the world, Hisa Franko. Recipes are based on ingredients local to the valley, so expect dishes such as beef tongue with oyster mayonnaise and potatoes cooked in hay."—The Financial Times HOW TO SPEND IT "Eastern Europe's food scene is as complex as its history... Ana Ros' book Sun and Rain tells the story of the chef's life through recipes like milk and honey pudding, an anecdotes of trout fishing and foraging in the beautiful Seca Valley."—Food & Travel "Ana Ros's debut cookbook is a visual feast...[it] pairs meticulously plated dishes with photos that capture the beauty of the remote Slovenian countryside"—Galerie

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Book SynopsisSay ‘yes’ to the devil on your shoulder and feast on all the deliciously ‘dirty’ foods you really want to eat. If you’ve ever found yourself saying ‘no, I shouldn’t’ to the grilled, greasy, grab-me-a-napkin-NOW kind of food, it’s time to stop denying your appetite and tuck in your tie, pull back your hair and let things get messy with an irresistible plate of grown-up comfort food. When you’re hungry for more than just salad and snacks, go with your gut and allow yourself to enjoy the bold and beloved dishes in this book. Tickle your breakfast taste buds with Blueberry Cotton Candy Pancakes. Risk getting back to the office without a squeaky-clean shirt after chowing on a Grilled Cheese Sandwich. And then, end the day with the (un)shameful dishes you can’t help but drool over – Sweet & Spicy Wings, followed by some Apple Chedder Pie and a refreshing Margarita. With over 65 tasty recipes to recreate at home, Dirty Food is your bona fide permission to think ‘YOLO’, ‘why not’ and indulge in the finger-licking flavours of all your fast-food favourites.

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Book SynopsisFrom Jamie Oliver's favourite dinner lady, Nora Sands, this recipe book is all you need to make some great healthy meals that are fun too. Each recipe includes an ingredients list, a child-friendly method and a Top Tip'. There is a contents page on page 1, plus a glossary and index on pages 20 and 21.This is a Band 05/Green book in the Collins Big Cat reading programme which offers early readers patterned language and varied characters. This is an instruction text with a café menu on page 22 and opening hours on page 23 which encourage children to discuss recipes and healthy food they enjoy and would like in their own café. This story supports science learning about life processes and living things, as well as humans and other animals. It also promotes knowledge that eating the right types of food help keep humans healthy. This book has been levelled for Reading Recovery. For more guided reading books in this Collins Big Cat band, try The Magic Pen (9780007185887) written by Hiawyn Ora

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Book Synopsisinspiring stories alongside beautifully illustrated sweet and savoury recipes.' BBC GOOD FOOD[An] inspiring London bakery empowering tales are interspersed with illustrated recipes.' DELICIOUS.Inspirational stories. Irresistible bakes.From the perfect sponge cake to a foolproof focaccia, discover Luminary Bakery in over 70 delicious recipes. A social enterprise founded to support women experiencing disadvantage by teaching them how to bake, it has become a hub of creativity and community.Learn to create their iconic cinnamon buns, perfect pastries or a banoffee birthday cake. From simple bakes to showstoppers, the secrets of each bread, cake or stress-free dessert are accompanied by stories from the Luminary family.Heartwarming, joyful and above all, inspiring, every recipe in this classic collection is a story of Rising Hope.Trade Review‘inspiring stories … alongside beautifully illustrated sweet and savoury recipes.’ BBC GOOD FOOD ‘a mix of truly inspirational stories from the bakery and delicious cakes and bakes’ Bella ‘[An] inspiring London bakery … empowering tales are interspersed with illustrated recipes.’ DELICIOUS. ‘Stunning’ Heat ‘Inspirational’ Waitrose Weekend

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Book SynopsisFuel your training the smart way.Boost your performance and achieve your body goals, with the right recipes and correct nutritional advice from rugby superstar and bestselling author James Haskell and one of the UK''s top performance chefs and current England football chef, Omar Meziane.Clear, authoritative advice from James and Omar, the Cooking for Fitness dream team79 everyday easy recipes to fuel your trainingLearn how the right nutrition can improve your performanceLow-carb and high-carb meals with full nutritional breakdown Easy to read and easy to useTrade Review“James Haskell’s Rugby Book is a Classic” Stephen J ones [Sunday Times] “A meticulous and detailed approach to training like a pro, from conditioning to nutrition this book is a must-read for aspiring Sportmen” Stuart MacLennan [ Editor – Scrum Magazine] “Omar is the UK’s top performance chef, he totally transformed the squad and we’ve never looked back” [ Danny Welbeck [ England & Arsenal ] “It’s not just about how you exercise, but what you eat too. Omar makes performance fitness easy, with really tasty balanced food.” Marcus Rashford [ England & Manchester United ] “I would recommend Omar’s recipes to anyone wanting to take their fitness to the next level.”Ashley Young [ England & Manchester United ] “When you’re a professional sports player you don’t have much time to think about food. But with Omar you get food that fuels your performance that’s tasty too”. Danny Care [ England & Harlequins ]

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Book SynopsisLearn how to assemble stunning grazing boards quickly and easily, with the mouth-watering photographs and simple recipes of Glorious Boards. Uncover the world of sharing boards and platters, featuring charcuterie spreads, cheese boards, and dessert decks for every occasion, theme, and celebration.An eye-catching and delectable grazing board combines good food with stunning presentation. And with just a little inspiration voila! you'll be creating Instagrammable grazing boards and platters for every event, whether it's a family brunch, birthday celebration, romantic dinner, or simple night in.Discover the best tools and board care, food-styling tips for a WOW every time, and utensils and labels for upping your board game. Delve into 60-plus beautiful boards and delectable recipes for inspiration, many featuring DIY recipes for added embellishment from the Harvest Home Cheese & Charcuterie Board to the Vegan Garden Grazing Board and from the Big Night In Board to S'mores Board, find sTrade Review‘Easily assembled from ingredients you have in your fridge or cupboards … it’s a low effort, but impressive, selection. Taken from the new book Glorious Boards by Jassy Davis, this is the answer to your last-minute hostess problems…’ – HEAT magazine

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Book SynopsisTrade ReviewNew York Times Bestseller -- New York Times IACP Cookbook Award Winner -- IACP "The best beginner's cookbook of the year, if not the decade. In addition to being warm, funny and smart, Twelve Recipes will actually teach you to cook... [Peternell] can nudge anyone, from novice to expert, to want to be a better cook... His wit and intelligence are apparent throughout." -- New York Times Book Review San Francisco Chronicle Bestseller -- San Francisco Chronicle "Delightful and instructive... Marked by Peternell's zeal for good, simple food, this title takes a very different approach from cooking handbooks that emphasize science or technical precision." -- Library Journal (starred review) "[A] smart new cookbook...written for new cooks, for uncertain cooks, for good cooks looking for simple inspiration, for anyone wrestling with a New Year's resolution to cook more and better...The recipes are narratives, written conversationally, like excellent emails from a friend explaining how to make bechamel." -- Sam Sifton, New York Times A Best Food Book of 2014... "Encouraging and discursive... Peternell [teaches] the oldest of his three sons how to cook... a skill he realized he'd neglected to pass along while he was growing up, even if Alice Waters in her foreword calls Peternell 'one of the greatest teachers I know." -- The Atlantic "Warm, funny, and full of cool recipes. [Cal Peternell's] decades of working at Chez Panisse are molded into solid, grounded advice for cooks who are just starting out." -- Refinery29.com "Chef Peternell offers an informal crash course in the "big 12" recipes "at the heart of home cooking"... Essays have an inviting personal tone, and Peternell encourages cooks to use good sense, relax, and enjoy the unexpected pleasures that come with cooking for yourself and for others." -- Publishers Weekly "This book is very much a representation of the chef's home cooking-nothing fancy, but all prepared properly...The tips and tricks he shares throughout might be game-changers...This is a fun read." -- Yahoo! Food "Many consider chefs culinary artists, but Peternell, of Berkeley's Chez Panisse, actually has a degree in painting. Art runs in the family: His wife and sons added whimsical illustrations to this already beautiful book." -- Entertainment Weekly "His tone is casual and conversational, and makes you feel you have a friend in the kitchen with you, cheering you on... If you feel you could use help with the basics... this is the book for you. More seasoned cooks... there's plenty here of interest for us, too." -- SF Weekly "Practical and very funny... I could not put this book down." -- Huffington Post "I love this book above all for the felicity of Cal Peternell's writing. It puts me right there, with no sense of artifice or forcedness. It's simply him, and his family, and his food, and it all seems so comfortable and real and immediate. It's a splendid achievement." -- Thomas McNamee, James Beard Award-winning author of Alice Waters and Chez Panisse "An extraordinary cookbook... Funny, warmly embracing, beautifully written and sweet, not what I expected from a well-known chef... Every recipe I tried was a home run... [It] will be my new gift to any high school graduate, newlywed or new cook." -- Florida Times-Union "Grabs the most intimate culinary moments -- parent and child cooking together... Originally planning that the collection of recipes would be like a private, family love letter, Peternell discovered a glorious connection to his childhood and an impulse to share on a broader scale." -- San Jose Mercury News "One of the best books of the year... [Twelve Recipes] is a culinary manual written for beginners, but full of useful chef wisdom that an experienced cook will appreciate, all written in a very conversational tone that makes this book such a pleasure to read." -- Minneapolis Star Tribune "A poignantly penned kitchen manual designed to provide even the most insecure of cooks with the framework to master everyday cooking." -- FirstWeFeast.com "Conversational and fun... His recipes ... function like basic building blocks. A good chef can improvise with any cookbook, but this book inspires improvisation from the get-go." -- Berkeleyside.com "Twelve Recipes offers an expert's take on the essentials of cooking... a book that celebrates the kitchen as the heart of the home, be it a college-student apartment or a house full of family." -- The Register-Guard

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Book SynopsisThe first cookbook from Tyler and Ashley Wells, the husband-and-wife duo behind Los Angeles’ bustling, sought-after restaurant All Time, is a collection of 50 recipes for simple, market-driven food alongside some very earnest and hilarious story-telling.Tyler and Ashley cook and share down-to-earth food that doesn’t require rules or fancy equipment. For them, cooking is about feeding people, using your senses, and leaning into life with humor and honesty. The couple’s approach to feeding people has won over their community in Los Feliz since they opened in 2018. The Cook Book of All Time includes 50 of the beloved neighborhood restaurant’s most iconic standout dishes:     Fish with Crispy Rice     Ashley’s Lamb Ragu     The Big Steak Event     The Good Ass Salad Dressing     Sweet Potatoes     The Salmon Bowl     Chocolate Chip Cookies     Betsy’s Cobbler     Paul’s Chocolate CakeThere’s also lots of practical guidance and instruction for cooking fish, meat, vegetables, sauces, rice, beans, and making doughs. Imbued with Tyler’s unique approach and philosophy, real life experience, and favorite techniques, tools, and ingredients (in both imperial and metric measurements), the food is impressive yet totally achievable at home. Beyond the delicious recipes, The Cook Book of All Time is as enjoyable on the couch as it is in the kitchen. The essays will make you laugh out loud, possibly cry, and most certainly relate, and the photography could stand alone, it’s truly stunning. This book brings what makes All Time so special—and what the neighborhood of Los Feliz has been enjoying for years—into people’s homes all over the country.

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Book SynopsisJamie Oliver''s bestselling The Return of the Naked Chef is filled with all the techniques and tips you''ll need to become a pro in the kitchen and produce delicious, healthy foodThe Return of the Naked Chef guides you through basic techniques for making a variety of breads and pasta, and shares some of Jamie''s favourite recipes including a light Prawn and Pea Risotto with Basil and Mint and seared Beef Carpaccio with roasted Baby Beets, creamed Horseradish, Watercress and Parmesan. Jamie Oliver has captured the heart of the nation with his passion for simple, delicious, home-cooked food. The Return of the Naked Chef is filled with fresh ingredients, ''pukka'' recipes and boundless enthusiasm. Get stuck in with Jamie Oliver!''Simply brilliant cooking, and Jamie''s recipes are a joy'' Nigel Slater''There''s a joyously clear, no-nonsense desire here to create simple but delicious food'' HeatTrade ReviewThere's a joyously clear, no-nonsense desire here to create simple but delicious food * Heat *Jamie Oliver goes from strength to strength...the main attraction is that he does not seem to want to be, or know that he might be, a star: the food is what matters * The Times *He looks like a rock star, sounds like a yob and cooks like an angel * Daily Telegraph *

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Book SynopsisCook simple recipes for classic, wholesome food that''s packed with flavour in Happy Days with the Naked Chef Jamie is one of Britain''s best-loved chefs who has made cooking interesting and accessible, not only for a new generation but for all those who love good food. He believes in getting the most out of ingredients and making tasty, easy, sociable food with the minimum of fuss. Happy Days is filled with fantastic recipes for different occasions. By keeping it simple, it is perfect for those who want to give it a go in the kitchen.Happy Days with Naked Chef contains loads of classic, easy recipes like fluffy pancakes USA style, Jamie Oliver''s ultra-simple pukka pineapple with bashed-up mint sugar, and his old man''s superb chicken. Genius.''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia Smith''Great, fabulous. Just enjoy yourself, get stuck in, happy days'' SpectatorTrade ReviewCook simple recipes for classic, wholesome food that's packed with flavour in Happy Days with the Naked Chef * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *Great, fabulous. Just enjoy yourself, get stuck in, happy days * Spectator *

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Book SynopsisNot got the ingredients, time or energy for a gourmet meal? Rustle up a mouth-watering one pot wonder to feed the whole family''100 simple and nutritious recipes for meals packed with flavour without standing at the kitchen sink for hours afterwards'' Aldo Zilli, Sunday ExpressWhip up soul-soothing comfort food without the pain of endless washing up with One Pot Wonders. With simple ingredients and step-by-step guidance, you can create wholesome, satisfying and time-saving dishes in just - that''s right - one pot!Stand-out recipes include: Lindsey''s OVEN BAKED MEATBALLS with sweet potato and roasted shallots Refreshing GRILLED HALLOUMI SALAD with avocado and lime Creamy SRI LANKAN CHICKEN CURRY with sweet potato and spinach ARTICHOKE LINGUINI with green olives and parmesan Tasty SALMON CONFIT, BROWN SHRIMP and samphire noodles Warming GOOSEBERRY AND ELDERFLOWER almond crumbleWith dishes to suit every appetite, this collection is divided into the following chapters: Fry-ups Salads Bakes Big Soups Stews Curries Pasta Noodles Rice PuddingsOne Pot Wonders brings together big flavours from all around the world in delicious, simple and satisfying recipes that everyone will love - especially your washing up bowl.Trade ReviewA collection of 100 simple and nutritious recipes for meals packed with flavour without standing at the kitchen sink for hours afterwards * Aldo Zilli, Sunday Express *If you read one cookbook this month make it this one. This collection of 100 simple recipes will take the complication out of mid-week meals and help you to make healthier choices that are still packed with flavour. * Great British Food *

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Book SynopsisBring friends and family around the table with Jamie''s brand-new cookbook, TOGETHER - a joyous celebration of incredible food to shareTHE NO. 1 SUNDAY TIMES BESTSELLER, INCLUDING RECIPES FROM JAMIE''S HIT CHANNEL 4 TV SHOW''All about feeding the people you love'' Independent''A book that will keep you in recipes for years to come. You get an awful lot for your money - some pages have two simple recipes, both with pictures - and everything is easy to make'' Sunday Telegraph________Being with our loved ones has never felt so important, and great food is the perfect excuse to get together. Each chapter features a meal - from Curry Night to Last-Minute Feast, Garden Lunch to Autumnal Fare - with a simple, achievable menu that can be mostly prepped ahead.Jamie''s aim - whether you''re following the full meal or choosing just one of over 120 individual recipes - is to minimise your time in the kitchen so you can maximise the time you spend with your guests.The mouth-watering menus include:Sunny Gathering Menu . . . Starter: Tender Asparagus with Glorious Green Dressing, Soft-Boiled Eggs & Crispy Bacon Croutons Main: Stuffed Salmon with Potato Salad, Roasted Tomatoes & Tasty Greens Dessert: Wimbledon Summer Pudding with Strawberries, Pimm''s, Cucumber, Ginger Beer & MintTaco Party . . . To share: Slow-Cooked Pork Belly, Black Beans & Cheese, Homemade Tortillas, Roasted Pineapple, Hot Red Pepper Sauce, Green Salsa, Red Cabbage Dessert: Chocolate Semifreddo with Hazelnut Brittle & Spiced Dust Drink: Tequila MicheladaJamie''s Together also helps to take the stress out of cooking by arming you with tips, tricks and hacks to stay organised and get ahead of the game.Inspirational but practical, Together is about comfort, celebration, creating new memories and, above all, sharing fantastic food.This is about memorable meals, made easy. Let''s tuck in - together!________''Easy, seasonal recipes. The perfect dinner-party bible. With 130 delicious recipes to delve into, you''ll be spoilt for choice'' Sunday ExpressPraise for Jamie Oliver:''Cooking dinner just got easier (and tastier). Brilliant'' Mail on Sunday''Easy, achievable and delicious; Oliver has created another fail-safe cookbook for families'' Daily Telegraph''Perfect for anyone stuck in a cookery rut and in need of some inspiration'' Daily Mail''Simple, affordable and delicious food designed for all the family'' iTrade ReviewA book that will keep you in recipes for years to come. You get an awful lot for your money - some pages have two simple recipes, both with pictures - and everything is easy to make * Sunday Telegraph *Delicious recipes * The Times *Britain's favourite cook * The Times *You can make a non-cook look like Michel Roux. Simple ingredients, simple method but a big wow factor -- Zoe Ball * BBC Radio 2 *This is the new bible for weekend cooking. There's something for every occasion, with handy get-ahead tips so you don't spend all evening in the kitchen * Good Food *Easy, seasonal recipes. Featuring everything from delicious home-cooked curries, to simple meal prep, it makes for the perfect dinner-party bible. With 130 delicious recipes to delve into, you'll be spoilt for choice. * Sunday Express *A book that will keep you in recipes for years to come. You get an awful lot for your money - some pages have two simple recipes, both with pictures - and everything is easy to make . . . His books continue to inspire confidence -- Diana Henry * The Times *There's lots here to draw the eye. From fragrant squash curry to stuffed salmon, Oliver has a recipe to suit all tastes * Business Post *Full of ideas for get-togethers, from brunch and picnics to steak night and a roast. And best of all, you can do the bulk of the work in advance. There are also bright ideas for nibbles, starters, sides, desserts and cocktails. Hosting friends and family has never been so easy * Daily Express *

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Book SynopsisVegetarian cooking has never looked so good with more than 90 fresh and exciting recipes to add to your repertoire.Australian Women''s Weeklyshows you how to get the most of everyday vegetarian cooking to maximise your flavours and enjoy something new. Enjoy beautifully photographed recipes from all over the world - from India and Japan, to Italy and Mexico - and for all kinds of vegetarian diet including lacto-vegetarian, ovo-vegetarian and vegan.Australian Women''s Weeklyis one of the most popular and reliable sources of recipes for its vast readership in Australia, New Zealand, and beyond - this recipe series taps into Australia''s healthy and vibrant food culture, centred on simplicity, great produce, and multicultural living.

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Book SynopsisDK brings you a curated collection of creative and healthy recipes from The Australian Women''s Weekly. The Australian Women''s Weekly (AWW) is one of the most popular collections of cookbooks in Australia, with each book covering a diverse range of cuisines, helping you to create balanced and healthy meals each and everyday, without compromising on flavour!A must-have volume for anyone seeking healthy, delicious and fuss-free recipes without slaving away in the kitchen all day! From light bites to sweet treats, whether it''s feeding a crowd or creating simple snacks, this all-encompassing cookbook has something for everyone to enjoy. Sure to get your taste buds tingling, this quick cookbook promises:-Over 90 nutritious recipes, triple-checked by AWW''s external recipe testers-Easily accessible and readily available ingredients in all markets-Stunning photography to complement each and every recipe -Recipes accompanied

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Book Synopsis** WINNER OF FORTNUM & MASON BEST COOKBOOK AWARD 2023 **** WINNER Jane Grigson Award 2022 **** Shortlisted IACP Cookbook awards 2023 **A beautiful cookbook that celebrates the wonderfully diverse flavours in Caribbean cooking with over 100 riveting recipes to try. Introducing West Winds - the most-talked about cookbook of 2022 and a joyous celebration of Caribbean cooking, with a special focus on the sensational flavours of Jamaican cuisine. Winner of the Jane Grigson Trust Award 2022, the all-encompassing Caribbean cookbook West Winds introduces everyone, everywhere to the enriching and mouth-watering flavours that Jamaica has to offer.Growing up in London and now living in Berlin, food writer Riaz Phillips is passionate about celebrating the familiar Caribbean food of his childhood while also demystifying new and unknown ingredients for home cooks from around the globe. With 120 traditional and delicious dishes that draw Trade ReviewThe Guardian Best Food Books 2022 - From the flicker of gas that opens the book to the ode to rum that finishes it, West Winds: Recipes, History and Tales from Jamaica is captivating. -- Rachel Roddy * The Guardian *independent.co.uk Best Cookbooks of 2022 - This book blazes a trail for Caribbean food - Jamaican food in particular [...] this book is far more than a collection of recipes [...] a joy to read -- Susan Low * independent.co.uk *Immerse yourself in the history of Jamaica as this cookbook is a beautiful tapestry of personal anecdotes, authentically shot pictures and of course, delicious recipes. -- Yasmin Rufo * Evening Standard *Riaz Phillips combines his experiences living in Jamaica and among London's Caribbean diaspora with history and folk tales to bring the island's food legacy to life. -- Phoebe Stone * delicious *Impeccably researched [...] invaluable. -- Joanna Taylor * ES Magazine *

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Book SynopsisDK brings you a curated collection of all-new triple-tested Middle Eastern recipes from The Australian Women''s Weekly.Australian Women''s Weekly (AWW) is one of the most popular collections of cookbooks in Australia, with each book covering a diverse range of cuisines, helping you to create balanced and healthy meals each and everyday, without compromising on flavour! From mouth-watering tagines to crispy falafels and velvety hummus, these easy-to-follow recipes will add new heights to your everyday cooking. With a focus on fresh ingredients, rich flavour combinations, and healthy, balanced meals, and packed with plenty of vegetarian, pescatarian, and plant-based options, these versatile recipes are to be enjoyed by everyone.The Australian Women''s Weekly''s triple-tested, fuss-free recipes are trusted favourites around the world, and now you can also enjoy them with this collectible series of creative, accessible, and reliable recipe books. A must

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Book SynopsisDK brings you a curated collection of all-new triple-tested dessert recipes from The Australian Women''s Weekly.Australian Women''s Weekly (AWW) is one of the most popular collections of cookbooks in Australia, with each book covering a diverse range of cuisines, helping you to create balanced and healthy meals each and everyday, without compromising on flavour! From cakes and pavlovas to soufflés and sorbets, take your dessert game to the next level with over 90 simple recipes perfect for finishing dinner with a flourish. Whether you want to make a celebration cake to impress, fancy something fresh and fruity, or a warm and comforting bite to end your meal with, this mix of classic and innovative recipes will help you add a touch of extra flair to your everyday desserts all year round. The Australian Women''s Weekly''s triple-tested, fuss-free recipes are trusted favourites around the world, and now you can also enjoy them with this collectable series of crea

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Book SynopsisBatch bake without having to start from scratch each time you want home-baked goods.Berlin Baking Queen Cynthia Barcomi revolutionises the way we bake. Simply make a dough, bake now or keep for later. Stock self-made doughs, batters and frostings in the fridge or freezer so you''re ready to bake what you want when you want! Enjoy pancakes every morning for a week without starting from scratch each time. Get ahead with over 70 tried-and-tested recipes for cookies, cakes, breads, pies, tarts and even sourdough! Satisfy spontaneous cravings and unexpected guests with homemade convenience at your fingertips.According to a recent study, half of Brits say they have baked at home at least once a week since the first national lockdown hit last March, and a total of 27% are baking more than once a week! Why not beat the baking odds and hone in on your meal-prep practice with this ultimate guide to batch-baking? Proving the only book on the market to consider batch-making for baking, this is a must-have volume for enthusiastic home bakers who find themselves pressed for time or only want to bake a small amount - just enough to satisfy a craving. Keeping doughs, batters and buttercreams fresh is easy!This brilliant guide to baking includes:-70 photographed dough, batter, pastry, and frosting recipes -Fridge, Freeze, Bake from Frozen panels to help with batching and storing -Gluten-free with vegan recipes and substitutions included throughout-Icons to signify prep time and cooking timeBatch Baking is all about homemade convenience. Delicious pastries, breads, and cakes you make yourself will taste infinitely better than anything store-bought and working in batches makes it convenient too! Learn about the secrets to successfully making your own sourdough! Ever heard of a Cake-ie? And how about the most perfect chocolate chip cookies you have ever eaten? Make your own puff pastry and store it in the freezer for just that moment!In this tasty baking book, TV chef Cynthia Barcomi shares over 70 of her tried-and-tested dough, batter, pastry, and frosting recipes, featuring vegan recipes, and including advice on working with doughs (with and without yeast), plus refrigeration and storage. A must-have volume for home bakers.

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Book SynopsisPut Carbs Back on the Table! Diet trends come and go, but over the last decade, no one food group has been vilified and misunderstood as much as carbs. A hundred years ago, our relatives got more than 50 percent of their nutrients from carbs, and yet the chronic conditions we grapple with today were rare. The good news is that carbs don’t have to be the enemy of your blood sugar or hormone health, nor are they the secret agents of inflammation.Carbivore is a new way to reclaim your favorite comfort foods without the consequences. Whether you’re suffering from keto-fatigue, have been told carbs are off the table because of health issues, or just want to embrace food freedom without fear, Phoebe Lapine offers a delicious solution with 130 completely fiber-forward (gluten-optional) recipes that are organized by your favorite type of carb—noodles, grains, loaves, spuds and more. As she did in her invaluable gut health guid

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Book SynopsisWith 125 simple-but-delicious recipes, this comprehensive guide to air fryer cooking is full of photos and easy step-by-step directions for beginners - and authorized by Instant® Bruce Weinstein and Mark Scarbrough are a trusted, popular guides for all things Instant Pot, and they bring this wisdom to this fully authorized book showing how to make the most of your Instant air fryer--regardless of size or model. A perfectly suited manual for beginners just learning about their new device, as well as those looking to explore new recipes, The Instant Air Fryer Bible is an essential step-by-step guide for the modern kitchen.  Start with the absolute best techniques for getting perfect results from the most commonly air-fried foods—from the instructions that are missing on your bag of frozen tater tots to the how-tos for a perfectly air-fried piece of chicken or salmon—then upgrade those basics with a wide

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Book SynopsisIn Tuesday Nights: Mediterranean, Chris Kimball and his team of cooks and editors at Milk Street deliver 125 simple, healthful recipes that are easy enough to tackle on a Tuesday night-but taste like they took all weekend. Drawing inspiration from Italy and the coast of France to Greece, Israel, Morocco, and beyond, this cookbook provides a fresh interpretation of Mediterranean meals that are as beloved for their health benefits as their robust flavor. Every Tuesday Nights recipe delivers big, bold taste and is ready in under an hour-with many ready in under twenty minutes. Using pantry staples and just a few other ingredients, these meals range from authentic classics to a treasure trove of new and unexplored recipes. Tuesday Nights Mediterranean is organized with the home cook in mind, gathering recipes in chapters such as Fast (under an hour), Faster (45 minutes or less), and Fastest (25 minutes or less), and will expand on the enduring popularity of

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Book Synopsis#1 NATIONAL BESTSELLER Easy, healthy Instant Pot recipes from popular Pressure Luck blogger and YouTube star Jeffrey Eisner—lightening up comfort-food favorites for wholesome everyday eating   Jeffrey Eisner's internationally bestselling Step-by-Step Instant Pot Cookbook was the easiest-to-follow set of Instant Pot recipes ever assembled—showing even the most reluctant cooks how to make magic in their pressure cookers.   Now, in this new cookbook featuring over 90 new simple and delicious dishes, Eisner shows how the Instant Pot can be a part of your plan to slim down and keep the weight off—without losing any of the flavor. We're talking a trove of lightened-up recipes, many of which fit easily into a variety of lifestyles including: Keto Paleo Gluten-Free Dairy-Free Vegetarian and Vegan Recipes are accompanied by nutrition information and a precise timing bar so you know exactly how long your meal will take from pot to table. Some of the light, simple, and delicious recipes you'll find inside are: Butternut Squash Soup Sun-Dried Tomato & Shallot Shells Greek Farro Feta Salad Eggplant Risotto Creamy Avocado Chicken Salt & Vinegar Pork Zucchini Chips & Tzatziki Dip Mug Cakes in Mason Jars & More  Building on the wild success of Eisner's popular Pressure Luck Cooking website and YouTube channel, every recipe in this book is illustrated with color photographs showing exactly what to do in each step, along with a beautiful shot of every finished recipe. There are no hard-to-find ingredients or fussy techniques, and each dish takes advantage of the time-saving benefits of the Instant Pot.

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Book SynopsisA captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavourful, vegetable-forward recipes. “Naming the book Portico is my way of saying, ‘Welcome. I’m glad you are here.’”Trade Review"A gorgeous, heartfelt book that shines light on a uniquely delicious corner of Roman cuisine. A fascinating read—and a delight to cook from!" -- Gwyneth Paltrow"A talented interpreter of both cuisine and culture, Leah Koenig combines her celebrated research skills and cooking chops with a tenderness that brings Rome’s Jewish recipes and stories to life. I’m heartened to know that any time I want, I can simply open Portico to bring authentic, soulful Jewish Rome into my home kitchen." -- Adeena Sussman, author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen"How do you distill Europe’s most ancient Jewish cuisines into a single volume without compromising their richness? Ask Leah Koenig, who has assembled recipes that paint a complete portrait of Rome’s cucina ebraica, from long-rooted favorites like concia and pomodori a mezzo to the spiced and garlicky cershi and tbeha of the Libyan diaspora." -- Katie Parla, author of Food of the Italian Islands

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Book SynopsisA gorgeous cookbook packed with simple and delicious recipes for salads, smoothies, and deserts.

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