General cookery and recipes Books

Book SynopsisHetal Vasavada has wowed her followers all over the world with vibrant, colourful sweets that meld traditional Indian flavours with Western baking techniques. Desi Bakes offers a new world of over-the-top glamour and bling to home bakers and industry pros alike who wish to build on their knowledge of Indian flavors and traditions.   Hetal’s newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching mithai, sweets, shared on special occasions, and explore traditional Indian holidays through a new lens. Think Saffron Madeleines, Masala Chai Semifreddo, and Kesar Pista Cream Puffs. Learn what to bring to a friend’s Diwali celebration, how to use leftover besan ki burfi in Muddy Buddies or Crispy Rice Treats, and how to mirror beautiful Indian textiles with icing on cookies.   From co

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Book SynopsisHome means many things. It's a place for family, friends and solitude. It's a safe haven and a retreat. It provides shelter, security and independence. And for those who have lived without a home, it means everything. The Gathered Table: A Taste of Home is a collection of 55 recipes from across Ireland's food world. Bakers and butchers, farmers and food champions, producers, shopkeepers and chefs have shared their most cherished recipes, all for a good cause. Compiled by Gather & Gather, whose ethos is about using food to bring people together, all proceeds from this book will go to the Peter McVerry Trust, the national housing and homelessness charity whose work is needed now more than ever. In buying this book, you will be helping the Peter McVerry Trust to change more lives and give more people a home of their own with a table at the heart of it to gather around.Table of ContentsForeword by Pat Doyle, Peter McVerry Trust Introduction by Pauline Cox, Gather & Gather Ireland BREAD & BREAKFAST Porridge bread Buttermilk batch bread Soda bread Banana bread Coconut, honey and vanilla granola Harissa eggs BEEF Irish beef cheek lasagne Mexican beef caldillo Beef and red wine stew Beef and Guinness pie with champ and minted greens CHICKEN Chicken, turnip and barley stew Sopas Chicken noodle soup Coronation chicken flatbreads Cantonese lemon chicken Roman chicken and chips with rosemary and thyme Roast chicken thighs and potatoes with tomatoes, olives and feta Creamy chicken korma Easy chicken curry Soy lemon chicken Barbecued chicken with beer butter, grilled corn and potato flatbreads Batata sofrito Chicken, mushroom and leek pie PORK Bacon and cabbage Barbecued pork chops with mustard mash Baked sausage meatballs in tomato sauce Sausage meatloaf Smoked ham and leek pie Risotto alla Monzese Sausage, chorizo and roast pepper casserole LAMB Six Nations stew Lamb casserole with salsa verde Spiced lamb shoulder with bulghur wheat Leg of lamb with nori and seaweed broth SEAFOOD Cullen skink Smoked haddock risotto Smoked salmon, chorizo and potato gratin Sweet and sour fish curry Turbot with potato wedges and coriander and chilli salsa Mediterranean seafood casserole with chorizo and chickpeas VEGETARIAN Salad of summer fruit and goat cheese Roasted carrots with spicy blood orange honey, hazelnuts and goat cheese Kale, tomato and Parmesan soup Dillisk, leek and Cheddar tart Mac 'n' cheese Wild garlic mashotto with sprouting broccoli, beluga lentils and sungolds Ugly-delicious tomato tart DESSERT Baked rice pudding Raspberry and rose Victoria sponge cake Granny Campbell's retro sherry trifle Warm chocolate pudding with vanilla ice cream New York cheesecake Sticky coffee pudding Peanut butter financiers Treacle tart Contributors Index Acknowledgements

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Book SynopsisMeike Peters's site, Eat In My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author's German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters's famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans' favorite recipes, including fennel potatoes, braised lamb shanks with kumquats, and a lime buttermilk cake. Six "Meet In Your Kitchen" features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more.Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren't yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.Trade Review"Eat in My Kitchen "is a wonderful selection of recipes, bursting with color, beauty, and flavor. Each page offers a new temptation. Sami Tamimi, head chef, Ottolenghi restaurants, and co-author of "Ottolenghi: The Cookbook "and "Jerusalem"

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Book SynopsisSarah Glover loves to cook, whether it’s on the edge of a windswept cliff, in a clearing in the forest, or on a sandy stretch of beach. Although she’s made a career as a chef in Australia and New York City, her heart lives outdoors. Filled with gorgeous photographs from the shores of Tasmania and beaches of Sydney to the mountains of Australia’s east coast, this cookbook shares her recipes and secrets to inspire others to cook and eat outside. She offers tips for preparing food over an open flame as well as a list of basic outdoor cooking equipment. Anyone who thinks camping food begins and ends with coffee and toasted marshmallows will be surprised to discover how easy it is to create a stunning four-course meal with a few pots and one fire. From solid staples like tender roast chicken and potatoes to dinner-party-worthy kumquat bellinis and quail with truffles, Glover sets the stage for any kind of outdoor experience. Her recipes are simple and straightforward—often involving only a handful of ingredients—and her instructions are breezy and clear. Whether it’s a quiet retreat in nature or a dawn-to-dusk beach party, Sarah Glover has a menu that will satisfy your hunger for fresh, modern food eaten in the great outdoors.Trade Review“Her book, Wild: Adventure Cookbook (Prestel) shows off her creative creations, which range from Bone Marrow Rice and Quail Eggs to Fish on Log, a recipe calling for four tree stumps. The book contains photographs of the chef in action as well as shots of her family and friends at her frequented beaches along the country's coasts. Cue the wanderlust!” -Vogue"The gorgeous photos in this book absoutely take you away—to isolated beaches and rugged camping spots all over Australia." –HOBNOB Magazine

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Book SynopsisGreen with envy; red-faced with embarrassment; in a blue mood; or in the pink: Colour "speaks" well before words. And Pantone (R) is the renowned authority on colour and colour communication, known to artists, designers, art directors, businesses and students around the world. Central to their understanding of colour are the subtle cues that affect how we relate to our environment and each other. Now, in collaboration with Italy's premiere cookbook publisher, Pantone brings its expertise on the relationship between colour and mood to the subject of food. Fifty-six step-by-step recipes are gathered around eight colours and their variations, including: Yellow (Tarte Citron); Magenta (Sea Bream Tartar with Rose Petals); Green (Savoury Asparagus Tart); Blue (Salad with Borage Flowers); Purple (Fox Grape Pudding); Orange (Tandoori Chicken with Basmati Rice); Red (Round Meringue with Wild Strawberries); and Brown (Coffee Semifreddo). Each recipe collection is introduced with an essay by a Pantone colour expert on that colour's mood-food connection. And each recipe is styled to perfection and photographed in Pantone's full-colour glory. Added features include 40 suggested menus combining colours for occasions (brunch, a children's party, happy hour, a dessert buffet); cuisines (Italian, Mediterranean, Japanese, French); meals for every season; and many other themes. Also included is an extensive guide to necessary equipment, utensils and ingredients. And 50 hand-drawn colour how-to sketches demonstrate styling and presentation techniques for preparing dazzling dishes in the home kitchen. With a sleek modern layout and design, Pantone Foodmood is bound in chic, black die-cut board. The ultimate concept cookbook - perfect for gift-giving - it will be coveted by cooks, food-lovers, Pantone devotees, and all those who love books beautifully made.Trade ReviewPantone's First Ever Cookbook Is a Visual Feast!--Galerie

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Book SynopsisRecipes in the Florentine culinary tradition, emphasising simplicity, and giving clear steps to bring out the presence and taste of each individual ingredient.

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Book SynopsisDishes range from the familiarâlemon sambar, lentil rasam, stir-fried potatoes with coconutâto the unusual, such as the margosa flower rasam. Suggested menus take the hard work out of meal planning. This book will be welcomed by food historians as well as keen cooks looking to expand their knowledge of vegetarian cuisine.

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Book SynopsisAnglican clergyman, Canon Terry Wong's mother was a well-loved Malaysian and Singa- porean street food chef.This cookbook is the successful result of his painstaking efforts to recreate his mother's classic recipes from her scant notes and his palate memories.These are the everyday home-cooked dishes of Singapore and Malaysia common in the past - food for family meals and festive feasts from Hokkien, Hakka, Cantonese to Malay and Indian cuisines.These are the food that are at risk of being lost.The classics include Hakka Yong Taufu, Mee Rebus, Prawn Mee, Ginger Chicken,Yam Cake and Pan Mee (Pinched Noodles).Wok- cooked Char Siew, Coffee Pork Ribs and Bean Paste Chilli Crab are some of the innovative dishes included.The author also teaches the essential tech- niques required to replicate these dishes.As Leslie Tay, Singapore's top food blogger (www.ieatishootipost) says: "Terry Wong has decoded the complexity and nuanaces of Sin- gapore and Malaysian home cooking for the next generation." Just as Terry's mother cooked her way into the hearts of many and won many friends along the way, he also uses his God-given talent generously, joyfully and humbly to cook for others and to encourage and inspire home cooks by making cooking easy and fun.

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Book SynopsisThe sequel to the phenomenally successful Takeaway Secrets that gives you the recipes that enable you enjoy your own tasty takeaway food at home and save money.

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Book SynopsisA follow-up to her successful first book, Date Night In, aspirational hospitality is at the heart of Let's Stay In, which keeps great meals and relationships at the very center of every gathering.

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Book SynopsisWean your baby with help from record-breaking cookbook author and proud dad Joe Wicks, the nation's favourite PE teacher.· All the reliable information you need to wean your baby from first foods to enjoying family mealtimes.· Packed with simple and trustworthy ideas Joe has drawn from his experience of weaning his daughter, Indie, combined with expert guidance from leading registered nutritionist, Charlotte Stirling-Reed.· Features one hundred delicious, healthy and balanced recipes, from finger foods and purées to adapting your own favourite meals.Joe Wicks is responsible for getting the nation moving with his incredible record-breaking family-friendly workouts. Now he's turned his attention to making weaning – a daunting prospect for all parents – a happy and enjoyable time for the whole family.Whether you’re a first-time parent or not, Wean in 15 guides you towards getting the best for your little one, from figuring out when to start weaning and how much food your child needs, to adapting your own meals for your child. Joe knows how difficult it can be to manage your time, so he also shows you how to prep like a boss with shopping lists and freezable items.With one hundred tasty recipes split into age stages, expert help with nutrients, allergies, supplements and fussy eaters, as well as knowing how to understand your child’s signals, this is the only weaning guide you will ever need to lay the foundation for a lifetime of healthy, happy eating.Trade ReviewWe love this man. -- CosmopolitanJoe’s back-to-basics ethos turns modern health fads on their heads -- FabulousThe whirlwind that is Joe Wicks looks to be showing no signs of slowing down -- Get The GlossHe is changing the lives and shapes of thousands of people -- BALANCE

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Book SynopsisThe story behind the world's most iconic and revolutionary chef.Trade Review"What Adrià wants to do now, before he reinvents himself creatively one more time, is to turn the page on elBulli. His new authorised biography, by American journalist and gourmet Colman Andrews, clearly forms part of this process. As a means of sorting out truth from fable, Andrews’ book is both gripping and incisive... In Andrews' hands the narrative of elBulli's early history, first as a mini-golf centre, then a grill-room, then as a fancy French restaurant, suggests at times an almost Fawlty Towers level of eccentricity... In a sense, elBulli is nothing less than a metaphor for Spain itself, and the seismic transformation of the country in 35 years from bumbling, innocent newcomer to major-league player."—The Times "By far the best [book] yet written about Adrià... Andrews is a discerning and greedy guide to elBulli's flavours... Now, elBulli is evolving again. Adrià has announced that it will close at the end of 2011. Foodies worldwide are in mourning. For millions of us who never came close to getting a reservation, Andrew's insightful portrait may be our best hope of understanding what all the fuss was about."—The Sunday Times "What is universally undisputed [...] is the fact that Adrià, through his catalogue of elBulli creations and standing as the driving force behind the ultimate destination restaurant, has changed the way we eat and think about food, spawning a host of imitators around the world. In Reinventing Food: Ferran Adrià [...] Colman Andrews [...] gives a unique insight into Adrià's exceptional life story - how a young Catalan with no boyhood interest in food ended up taking over the kitchen of elBulli in 1987 at the age of 25 and evolved to change the gastronomic world forever. The takes the reader through Adrià's humble beginnings as a cook during military service [...] through to international recognition as the man behind the world's best restaurant... A lively and fascinating read."—Caterer and Hotelkeeper "The more intriguing story, which Andrews tells very well, is how what started in the 1960s as a hippy beach cafe on an all but unreachable cove became first a restaurant, then a gastronomic restaurant cleaving to the trend for nouvelle cuisine, and then something else entirely, the flag-waver for a vanguard. Hand in hand with this is the story of Adrià himself: an ordinary bloke who had been cooking for years before he really committed to it; who as a young man was more interested in football and chasing girls than creating a single morsel of food anybody would remember... We do get insights into the autodidact’s approach to creativity... Millions [...] year after year, have attempted but failed to get to bag a reservation [at elBulli]... For them, this book is as close as they are every likely to get to enjoying elBulli for themselves."—The Observer "[A] fascinating story."—Country & Town House "Insightful and well written."—TLS (Times Literary Supplement)

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Book SynopsisEating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French LaundryTrade Review"Family‐style staff meals, so often even more cozily enticing than what’s on the actual menu, are the focus of the Fool magazine editor and photographer’s Eating with the Chefs – worth the price alone just for Noma’s brownie recipe."—Vogue"From the rustic to the refined, the book provides a visually stunning narrative about the inner workings of restaurants."—DuJour"Shot by award‐winning Swedish photographer Pers‐Anders Jorgensen, Eating with the Chefs is... for those who dream of sharing meals with their favorite restaurateurs."—Fine Dining Lovers"Great‐tasting, simple meals to fuel a hard day’s work... If you’ve grown cynical about what relation fine dining has to real food, here it is. If you need no convincing, this is a straightforward treat."—The Guardian"A wondrous piece of pondering ideas and beauty."—Edge NY"The tradition of the pre service meal had by all the restaurant staff is an old and important one, often used by chefs to try their own ideas on colleagues or share the food of their culture with others in the restaurant. Jörgensen visits 18 top restaurants including Noma, Le Chateaubriand and The French Laundry documenting the meals they have, the role they play, and sharing his stunning photography with us." —LondonLampost.com

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Book SynopsisWhether you're just starting your very first garden, or you've been gardening for years, you might as well incorporate what you grow into your daily meals! Part vegetable gardening book and part healthy eating book, this is a practical and accessible guide that will show you how to grow a lush home garden, as well as how to preserve, can, and cook easy, healthy recipes from the vegetables you've cultivated all year round! No big gardening space or gardening experience is needed. Featuring expert guidance on the basics of vegetable gardening, as well as how to freeze, can, dehydrate, ferment, and dry many popular fruits and vegetables. The book also includes over 100 recipes that include vegan, vegetarian, heart-healthy, and keto/low-carb options. From canning recipes to appetizers, main dishes, and big salads organized by season for year-round consumption, this complete guide has everything you need to know to cultivate, can, and serve fresh, healthy foods from home.

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Book SynopsisJames Beard Award Winner IACP Award Winner Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.Trade Review"It may be the best cookbook ever about bistros and bistro food." —The New York Times

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Book SynopsisKnowledge Is Power Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment. Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general - disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They've partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World's 50 Best. Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavour, and umami. They are born of the authors' cultural heritage and travels - from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.Trade Review“My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON“My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON​ “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB “Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON? “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB“Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “This year’s most important cookbook.”—Vogue “Deliciousness in print form. . . . A powerful guide for food and conversation, filled with influential voices and flavorful recipes.” —Ebony “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”—The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “Transcends categorization. It is no mere cookbook, but a blend of brilliant, full-color photography, poetry, paintings, illustration, essays and, of course, scores of recipes. . . . Reading Black Power Kitchen, you come away with a deeper understanding of the rich cultural heritage behind some of the most beloved dishes from the Black diaspora. ” —Interview “Must-read. . . . An awakening and celebration of Black culture and food.” —Philadelphia Inquirer “A magnum opus.” —Thrillist “In this Black Power Kitchen, joy and activism collide.” —Atlas Obscura “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON? “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB“Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “This year’s most important cookbook.”—Vogue “Deliciousness in print form. . . . A powerful guide for food and conversation, filled with influential voices and flavorful recipes.” —Ebony “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”—The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “Transcends categorization. It is no mere cookbook, but a blend of brilliant, full-color photography, poetry, paintings, illustration, essays and, of course, scores of recipes. . . . Reading Black Power Kitchen, you come away with a deeper understanding of the rich cultural heritage behind some of the most beloved dishes from the Black diaspora. ” —Interview “Must-read. . . . An awakening and celebration of Black culture and food.” —Philadelphia Inquirer “A magnum opus.” —Thrillist “In this Black Power Kitchen, joy and activism collide.” —Atlas Obscura “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON​ “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELBTable of ContentsContents Foreword by Dr. Jessica Harris Introduction: Food Is a Weapon Chapter 1 Welcome to the Bronx Chapter 2 African Roots Chapter 3 Bronx to the World: Durag Diplomacy Chapter 4 Rebels with a Cause Chapter 5 Dear Mama Chapter 6 Eyes on the Prize Chapter 7 Pantry Resources Further Reading Acknowledgments Index

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Book SynopsisThe medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.Trade Review[An] excellent reference work [it] puts this fascinating subject in context for expert and lay reader alike. A useful tool for re-enactors. ... Worth every penny. * HISTORICAL NOVELS REVIEW *A compendium on practically all aspects of the art of cooking and dining... Because of the author's familiarity with all aspects of the subject we are offered this rara avis: a book which interests the specialist and the general reader; which allies common sense with scholarship; and which presents the theory and practice of medieval cooking for the scholar and the practitioner... has its place on the shelves of the practical cook as well as on those of the scholar: both can feed on it! * HISTORY *Table of ContentsSimilarities in medieval foods and cooking; the theoretical bases for medieval food and cookery; the distinctive nature of medieval foods and cookery; medieval dining; beverages; the table and table manners; foods for the sick; international foods and regional favorites; conclusion - the cook, the cookery and the food.

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Book SynopsisCook up something magical in your very own kitchen with 101 recipes inspired by Harry Potter, Tolkien, Arabian Nights, fairy tales, and more! For lovers of legends, literary enchantment, and (of course) food, Once Upon a Kitchen celebrates all things magical. Author and top chef Leslie Bilderback has created 101 recipes inspired by classic books, history, movies and TV shows. She draws from sources as rich and varied as Shakespeare's plays, Ali Baba and the Forty Thieves, Grimm's fairy tales, Washington Irving, Lord of the Rings, the Star Wars saga, Buffy the Vampire Slayer, and the Potterverse. Enjoy Scheherazade's Arabic Coffee and Cardamom Cookies; a Coconut Shrimp Green Curry "Witches Brew" in honor of Macbeth; Gandalf's Cold Chicken and Pickles; Jedi Ration Bars; Rapunzel's Rampion Salad; Mary Poppins's We Are Not a Codfish and Chips; and Mulan's Dragon Fruit Pops.

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Book Synopsisover 100 delicious, high-fibre, plant-based recipes. If you have prediabetes or type 2 diabetes, this approach can help you achieve non-diabetic blood sugar within weeks. The simple lifestyle changes outlined in this book focus on the reversal of insulin resistance—the root cause of high blood sugar. Developed by a registered dietitian and exercise physiologist, The Type 2 Diabetes Revolution uses a revolutionary, science-based program to provide: Daily meal plans for 4 weeks, designed to minimize your time in the kitchen Simple grocery shopping lists for every week of the meal plan and tips for meal prep 100+ high-fibre, plant-based recipes that keep your blood sugar balanced Advice on how to create a balanced diet that includes whole, plant-based foods and meat, if desired Tips for grocery shopping and how to read nutritional labels Guidance on stocking your pantry and knowing which foods to always have on hand Useful lessons and tips on how nutrition, exercise, sleep, and stress impact your diabetes health Start reversing the root cause of type 2 diabetes, eliminate or reduce your need for medication, and lower your blood sugar with The Type 2 Diabetes RevolutionTrade Review"This is much more than just another cookbook. It is also a tool to help you actively transform your type 2 diabetes, one recipe at a time. The intentional design and selection of recipes in this book will awaken your taste buds and help promote your path to a healthier lifestyle." -Sandra Indacochea Sobel, MD "The Type 2 Diabetes Revolution: A Cookbook and Complete Guide to Managing Type 2 Diabetes is a resource that I wish existed years ago. As a dietitian, I am always looking for ways to simplify nutrition and help make it accessible to many and this book does just that. Diana and Jose have thought of everything from explaining what diabetes is to how to manage it and finally to how to put it all together with easy-to-follow meal plans (with their tasty recipes) to help improve your diabetes management." -Laura Ligos, Registered Dietitian, cookbook author, and owner of The Sassy Dietitian "As a dietitian, I absolutely love this resource for my clients. It not only provides beautiful and delicious recipes, but a detailed explanation of the underlying cause of diabetes and how nutrition can be so influential in reversing it. It is very rare to find a cookbook that is both so educational and enticing!" --Ashley Reaver, MS, RD, CSSD, Creator of the Lower Cholesterol Longer Life Method

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Book SynopsisFull of enticing, authentic and, most of all, quick-to-prepare recipes, Gennaro Contaldo’s new book demonstrates how to whip up a delicious Italian feast in 40 minutes or less. From lightning-fast risottos to perfectly pronto pastas, speedy soups and delightful desserts, these recipes showcase the very best Italy has to offer, while requiring very little time in the kitchen. Featuring food from all the major regions of Italy, these quick recipes really make the most of the amazing fresh produce for which Italy is renowned. The result is delicious, nutritious food that can be on the table in minutes – perfect for busy families or for easy entertaining. Beginning with a handy guide to keeping your Italian larder full of the best ingredients to whizz up a speedy supper, the book is split into sections covering Soups, Salads, Pasta, Rice, Meat, Fish, Vegetables, Sauces and Desserts ensuring that you have a wealth of recipes at your fingertips. From lemon-infused steam-baked mackerel to classic pasta recipes and quick chocolate raspberry pots you can impress friends and family with a stunning menu in minutes. ‘His talent for cooking and story-telling changed my life and food forever.’ Jamie Oliver ‘The man cooks like an angel and no ordinary angel.’ Matthew Norman, Sunday TelegraphTrade Review'With its straightforward instructions, cooking time estimates, and time-saving suggestions…this is a superb book that home cooks with busy schedules will turn to time and again.' * Publishers Weekly (US) *

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Book SynopsisThe first cookbook from Athena Calderone, creator of EyeSwoon, presents 100 recipes for beautiful mealsTrade Review"Cook Beautiful is Athena Calderone's artfully curated seasonal cookery book. Creator of the hugely successful website ‘Eyeswoon' that covers everything worthy of a swoon, from interior inspiration through to homewares, travel, recipes, fashion and much much more." Evening Standard "It is no surprise Athena Calderone, creator of the food, fashion and design website EyeSwoon, has written a swoon-worthy cookbook. With a blog that focuses on “the beauty and deliciousness of the everyday”, she epitomises the eat-with-your-eyes ethos." Sunday Times online

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Book SynopsisTV chef Lorraine Pascale, author of the phenomenal bestseller Baking Made Easy, is back with her second cookery book this time packed with simple and delicious recipes for relaxed home cooking that go far beyond baking.The queen of cookery is back with 100 scrumptious and seriously easy recipes, from cosy soups and roasts to delicious autumnal breads, in this beautifully photographed second book to accompany Lorraine's BBC2 prime time four-part autumn cookery series.Trade ReviewPraise for Baking Made Easy “Mouth-watering recipes for everything sinful from exotic breads to biscuits, tarts and cheesecakes […] she’s like a modern day Delia – enthusiastic, unpretentious and an absolute pleasure to watch”Daily Mail “Supermodel turned patisserie chef Lorraine Pascale is the new home-baking heroine whose doable and dazzling recipes bring a fresh, fuss-free take to stove and screen […] Baking Made Easy features 100 recipes for every occasion and palate”You magazine “A truly scrumptious book”Grazia “Pascale makes baking look like one of the most glamorous pastimes you can think of […] Baking Made Easy is a model of clarity and inspiration”The Lady Praise for Lorraine“She’s the BBC’s new home-baking heroine”Evening Standard “Are we ready for another TV chef? In the case of Lorraine Pascale, I think we might be”The Independent “Lorraine’s star is to rise and rise with Baking Made Easy”Sunday Mail “Queen of cakes! […] home bakers have a new heroine”Observer “Pascale has been reborn as the new queen of TV cookery”Sunday Times Style “A serious contender to take over from Nigella as the new queen of television cooking”Mail on Sunday

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Book SynopsisEgyptian cuisine is one of the world's oldest and yet least know food traditions. This charming, pocket-sized collection of recipes is the perfect introduction to Egyptian cooking. From classic starters and breakfast dishes like ta‘miya (falafel) and fuul medammis (slow-cooked fava beans), to well-loved main meals such as stuffed cabbage leaves (mahshi cromb), and mouthwatering almond pudding and fritter balls soaked in syrup, Egyptian Flavors leads you on a wonderful discovery of this unique and delightful cuisine. Dyna Eldaief offers 50 easy-to-follow recipes that are rich with the vegetables, legumes, and meats that are central to Egyptian cooking, calling forth the sun-baked land of the Nile and inviting expert and novice alike to bring exciting new flavors to their home kitchen.Trade Review"[T]he variety of dishes and easy-to-follow instructions make for a good basic cookbook, perfect for those looking to expand their culinary horizons."—AramcoWorld "Highlighting traditional dishes and edging toward fusion food, Egyptian Flavors includes many mouthwatering delights."—Foreword Reviews"A charming, pocket-sized collection of recipes, [this] is the perfect introduction to Egyptian cooking . . . Authentic, kitchen cook friendly, palate pleasing and appetite satisfying, the fifty recipes comprising Egyptian Flavors makes it a unique, desirable, and unreservedly recommended addition to personal, professional, and community library Ethnic Cookbook collections."—Midwest Book Review"Accessible and delightful."—Portland Book Review on Taste of Egypt"The best Egyptian cookbook I have ever come across."—Arab News on Taste of EgyptTable of ContentsIntroduction 6Dips, Starters, and Soups 9Vegetables and Grains 43Meat, Poultry, and Fish 81Sweet Delights 113Index 149

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Book SynopsisVitamins and minerals are the building blocks of good health. But the heavily processed foods that are so common in today’s modern diet are stripped of these nutrients, leaving many people nutrient deficient despite meeting (or exceeding) their daily calorie needs. The accepted solution is to take supplements created in a lab, but the dosage and interactions can be confusing, and supplements are loosely regulated and not always foolproof, especially since our bodies are designed to receive nutrients from natural, whole foods.Eat Your Vitamins features fifty key vitamins, minerals, and other nutrients essential to your health. You will find clear definitions of each nutrient along with the role it plays in the body, how it is best consumed and absorbed, recommended daily doses, and detailed lists of foods and natural sources that contain the vitamin along with a recipe for a nutrient-rich meal. Ditch the synthetic supplements and make the right choice about how to properly feed and fuel your body.Trade Review"A Godsend." —Dangerous Cupcake Lifestyle“Fascinating… lots of interesting facts.” —A Triathlete’s Diary “Davis’s user-friendly, fact- and recipe-packed book is also a nutritional primer during trying, socially isolated times.” —Better Nutrition

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Book SynopsisWELCOME TO UHTRED'S FEAST . . .Over the course of writing the Last Kingdom series, Bernard Cornwell discovered an increasing fascination for the Anglo-Saxon world: its people, their culture, and their domestic lives beyond the battlefield. And so when he met renowned chef Suzanne Pollak, someone with a passion for Anglo-Saxon cookery, Uhtred's Feast was born.A combination of beautifully crafted recipes which incorporate Anglo-Saxon ingredients and cooking techniques, and brand new Uhtred stories by Bernard which show the iconic warrior behind the shield, Uhtred's Feast opens a door into the ordinary Saxon home and an extraordinary moment in our history.Trade ReviewPraise for Bernard Cornwell: 'Strong narrative, vigourous action and striking characterisation, Cornwell remains king of the territory he has staked out as his own' SUNDAY TIMES ‘Like Game of Thrones, but real’ OBSERVER 'Blood, divided loyalties and thundering battles' THE TIMES ‘The best battle scenes of any writer I’ve ever read, past or present. Cornwell really makes history come alive’ George R.R. Martin ‘He’s called a master storyteller. Really he’s cleverer than that’ TELEGRAPH ‘A reminder of just how good a writer he is’ SUNDAY TIMES ‘Nobody in the world does this better than Cornwell’ Lee Child ‘Cornwell’s skill [is] in ageing his warrior-hero, who now creaks as he fights and is haunted by those he has loved and lost’ THE TIMES ‘The master still adding to his wonderful Saxon Chronicles’ SUNDAY TIMES MAGAZINE ‘Legendary … excellent storytelling, as ever’ SUNDAY SPORT 'A violent, absorbing historical saga, deeply researched and thoroughly imagined' WASHINGTON POST

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Book SynopsisThe up-to-date weaning companion from the UK's no. 1 children's cookery author and weaning expert, Annabel Karmel MBE.When is my baby ready for first foods?Which foods should I try first?How do I introduce the critical nutrients?What do I need to know about allergies?An exciting journey of food discovery awaits your baby, yet this can often feel like an overwhelming and confusing time. With Weaning Made Simple, it's easy to find the right approach for your little one - and for you. Packed with the latest advice and one hundred nutritious recipes, this is the must-have essential guide to feeding your baby, from the UK's no. l children's cookery author and weaning expert. Weaning Made Simple features helpful lists and guides, meal planners, portion guidance, actual-size finger food illustrations and easy-to-follow information on everything from starting out and reducing milk feeds, to critical nutrients, allergies and special diets. From purees and finger foods to joining-in family mealtimes, Weaning Made Simple gives you everything you need to know to introduce your baby to a lifetime of happy, healthy eating.

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Book Synopsis70 delicious one-pan, no-fuss baking recipes from the first ever winner of the Great British Bake Off. Whether you want cookies or cakes, pastries or desserts, something fruity, chocolatey, spiced or nutty, baking just got a whole lot easier.With chapters including Cakes, Brownies & Cookies, Pastry, Desserts, No-Bake Bakes and Buns & Breads, there''s plenty to choose from to create a beautiful bake, that only lacks the washing up. Try Anzac Caramel Slices for a sweet treat with a salty kick, Rhubarb Strawberry Cobbler for an easy summer dessert, or Tahini Babka Buns for those weekend pastry cravings.You need minimal equipment and skill to whip up something fruity, chocolatey, spiced or nutty - One Tin Bakes is full of versatile and achievable recipes that celebrate the flavours of both traditional and modern bakes from around the world, each with a special Edd Kimber twist. ''Baking requires skil

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Book SynopsisTrade Review"A delightful, evocative, sumptuous menu, redolent of fresh green paddy fields, coconut palms swaying in the breeze, and the pungent spices of the Malabar coast . . . mouth-watering and heart-warming!" —Shashi Tharoor Former UN Undersecretary General and author of The Great Indian Novel“I have never read a cookbook from cover to cover in one sitting, but then The Kerala Kitchen is so much more than a cookbook: It is travelogue, memoir and food diary. What better way to understand the community of Syrian Christians of Kerala—my community—than through our appetites. I was transported back to my grandmother’s kitchen and I could hear the mustard seeds bursting and smell the delicious curries brewing in the clay pots she heated on a stove that was no more than a tripod of bricks with coconut husks as fuel. The Kerala Kitchen is a must . . . the easy and elegantly described recipes, the primer on spices and their uses, make these dishes accessible to all. Enjoy!” —Abraham Verghese author of The Covenant of Water“Here you will find clear recipes for the best of Kerala's fine foods, written with great love by someone who has been a part of that culinary tradition since birth.”--Madhur Jaffrey“The Kerala Kitchen is that most marvelous of cookbooks—where the stories are as good as the recipes. It makes me hungry, and it makes me want to travel to the Kerala that Lathika George conjures so evocatively. This is a book that is for anyone who's interested in India, or in eating well.” —Suketu Mehta, author of Maximum City

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Book SynopsisLegendary breakfasts to fuel days on the mountain; inventive, zesty salads and indulgent and luxurious cakes these are all hallmarks of Aviemore''s Mountain Cafe. Owner-chef Kirsten Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love of fresh and bold favours, and in her debut cookbook she shares her secrets and inspirations with you. The Mountain Cafe Cookbook is packed full of Kirsten''s irresistible recipes for the best-loved dishes and drinks at her Highland restaurant, alongside others drawn from her grandparents and infuenced by her travels around the world. This is not diffcult, fancy restaurant cooking, but gutsy, fresh, hearty food that will taste just as good from your kitchen as from hers.With vibrant photography by Paul Masson, The Mountain Cafe Cookbook has over 130 recipes including everything from Smoked Fish Chowder, Cider Sage Barbecue Chicken, Sloe Gin & Bramble Salmon Salad and Butternut Chilli & Coconut Fritters to Chocolate & CoTrade ReviewA great big hug of a book, full of exciting flavours and reliable recipes. -- Sue LawrenceKirsten has been serving her Kiwi-inspired food for many years and here she shares her secrets for those delicious breakfasts, meals, cakes and drinks. As a fellow NZ'er I'm proud of her achievements! -- Peter Gordon

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Book SynopsisThe ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies—with variations that combine to make dozens of desserts.Bakers will wonder how they ever lived without this indispensable resource, featuring:• Cups-to-grams conversions for ingredients• Basic recipes for cakes, quick breads, cookies, frostings, and more, with dozens of variations• Ingredient substitutions• DIY extracts, natural food colorings, sprinkles, and more• Decorating tips for cakes and cookies• Conversions for oven temperatures• Adjustments for baking at high altitudes• Volume charts for baking pans of all sizes

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Book SynopsisTrade ReviewBehind today's celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible. In offering thirty-three highly readable and often amusing essays by warriors in this multinational kitchen army, the editors of this anthology have accomplished the great service of filling a much-needed gap in the public's understanding and appreciation of twenty-first-century culinary 'magic.' Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band? -- Robert Wolke, former Washington Post food columnist and author of What Einstein Told His Cook: Kitchen Science Explained The editors of The Kitchen as Laboratory provide not just intimate and fascinating anecdotal insights but also the scientific principles that inspired them. They have created a new altar for chefs and gourmands to worship: the poetry of science. -- Will Goldfarb, creator of Willpowder, Experimental Cuisine Collective The Kitchen as Laboratory provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay's author. Readers are likely to come away with a lot of new ideas to use in the kitchen, as well as some recognition of the breadth of contemporary applications of science in the kitchen. -- Peter Barham, author of The Science of Cooking The Kitchen as Laboratory is not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it's heartening to see this area of literature expanded. -- Chef Wylie Dufresne, wd~50 Nothing is more difficult to master in the world than science itself. The Kitchen as Laboratory creates a beautiful synergy between food and science while amazingly representing difficult concepts in colloquial language. It is a powerful book. -- Chef Jose Andres, James Beard Foundation's Outstanding Chef Cesar Vega, Job Ubbink, and Erik van der Linden have assembled a complete document that seamlessly bridges the inherent connection of the science of cooking and the art of cooking. They have created a testament to the fact that precise understanding and open minded observation are invaluable tools for creative cooking. Kitchen as Laboratory: Reflections on the Science of Food and Cooking is a thought provoking, insightful and approachable resource for professional chefs and home cooks alike. -- Maxime Bilet, head chef for recipe research and development at The Cooking Lab, co-author of Modernist Cuisine serious and substantive anthology -- Harold McGee Nature Refreshingly, the Kitchen conveys simple and attainable advice... Scientist Engaging, thought-provoking and accessible Yum.fi Highly recommended. ChoiceTable of ContentsAcknowledgments Introduction: The Case for Science Inspired by the Kitchen, by Cesar Vega, Job Ubbink, and Erik van der Linden 1. The Science of a Grilled Cheese Sandwich, by Jennifer Kimmel 2. Sound Appeal, by Malcolm Povey 3. Mediterranean Sponge Cake, by Cristina de Lorenzo and Sergio Laguarda 4. Spherification: Faux Caviar and Skinless Ravioli, by Cesar Vega and Pere Castells 5. Konjac Dondurma: Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream, by Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride 6. Stretchy Textures in the Kitchen: Insights from Salep Dondurma, by Tim J. Foster 7. Moussaka as an Introduction to Food Chemistry, by Christos Ritzoulis 8. The Sticky Science of Malaysian Dodol, by Alias A. Karim and Rajeev Bhat 9. The Perfect Cookie Dough, by Aki Kamozawa and H. Alexander Talbot 10. To Bloom or Not to Bloom, by Amelia Frazier and Richard Hartel 11. Bacon: The Slice of Life, by Timothy Knight 12. Scandinavian "Sushi": The Raw Story, by Pia Snitkjaer and Louise M. Mortensen 13. Maximizing Food Flavor by Speeding Up the Maillard Reaction, by Martin Lersch 14. Lighten Up! The Role of Gases in the Culinary Experience, by Matt Golding 15. The Meringue Concept and Its Variations, by Peter Wierenga, Helen Hofstede, Erik van der Linden, Sidney Schutte, and Jonnie Boer 16. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam, by Julia Maldonado-Valderrama, Peter J. Wilde, and Maria J. Galvez-Ruiz 17. Ice Cream Unlimited: The Possibilities of Ingredient Pairing, by Elke Scholten and Miriam Peters 18. Egg Yolk: A Library of Textures, by Cesar Vega 19. Ketchup as Tasty Soft Matter: The Case of Xanthan Gum, by Thomas Vilgis 20. Taste and Mouthfeel of Soups and Sauces, by John R. Mitchell 21. Playing with Sound: Crispy Crusts, by Paula Varela and Susana Fiszman 22. Baked Alaska and Frozen Florida: On the Physics of Heat Transfer, by Adam Burbidge 23. On Superb Crackling Duck Skin: An Homage to Nicholas Kurti, by Christopher Young and Nathan Myhrvold 24. Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses, by Natalie Russ and Thomas Vilgis 25. Coffee, Please, but No Bitters, by Jan Groenewold and Eke Marien 26. Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions, by Job Ubbink 27. Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process, by Jorge Ruiz and Julia Calvarro 28. Innovate: Old World Pizza Crust with New World Ingredients, by Thomas M. Tongue Jr. 29. Eating Is Believing, by Line Holler Mielby and Michael Bom Frost 30. Molecular Gastronomy Is a Scientific Activity, by Herve This 31. The Pleasure of Eating: The Integration of Multiple Senses, by Juan-Carlos Arboleya, Daniel Lasa, Oswaldo Oliva, Javier Vergara, and Andoni Luis-Aduriz 32. On the Fallacy of Cooking from Scratch, by Cesar Vega and David J. McClements 33. Science and Cooking: Looking Beyond the Trends a Personal, Practical Approach, by Michael Laiskonis Contributors Index

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Book SynopsisAt Elizabeth David''s Table is the very best from the woman who who changed the face of British cooking. Elizabeth David introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout.Published to celebrate the 60th anniversary of Elizabeth''s first book, At Elizabeth David''s Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. Sections on successful bread making, as well as more extravagant dishes, ensure that this will become the cookery bible that you will turn to, time and time again. Int

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Book SynopsisNigel Slater’s inspirational guide to home cooking. ‘I want you to take in the spirit of the recipes and to deviate according to your ingredients and your feelings. I urge you to break the rules. I want you to follow your appetite.’ Inspiring and irresistible, ‘Appetite’ takes a hundred simple classics and casts aside the insecurities of normal recipes. Ingredients are listed, followed by a suggestion of how much you might need, i.e. ‘double cream – start with 100 ml then see how you go’. Readers will be liberated to use their own judgement, indeed actively encouraged to skip half the ingredients for pared-down versions that will teach them the essence of a dish. Recipe titles reflect this approach – ‘a cheap spaghetti supper’, ‘a big pork roast’, ‘a curry to make you sweat’. Slater’s typically unpretentious style and ready wit put the fun back into food.Trade Review‘He’s a genius, his food is scrummy and his voice more personal than usual.’ Guardian ‘Slater remains the reigning champion…‘Appetite’ is an instant classic. It’s comprehensive, inspirational and beautiful to look at.’ Daily Express ‘The total and utter must-have of the year.’ Rosie Kindersley Praise for ‘Eat’: ‘Nothing was ever going to come close to Nigel Slater’s “Eat”. An instant classic’ Cookbook of the Year, The Times ‘This year’s smallest yet fullest cookbook is from Nigel Slater … ‘Eat’ reminds us that he remains the UK cookery writer who breaks new ground as regularly as a mole.’ Rose Prince, Daily Telegraph, ‘Books of the Year’ ‘There’s nobody better than Nigel Slater at making cooking seem a relaxed, modest and wholly enjoyable affair … This chunky, easy-going book continues that approach in 400-plus pages which never run out of inspiration’ Daily Mail

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Book SynopsisFermentation is the secret behind some of today’s trendiest dishes and it can help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers—both newcomers and lifelong fermenters—keep up with this age-old trick for fantastic flavour. Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes: Creme Fraiche Sourdough Bread Coconut Chutney Rosehip and Horseradish Sauce Fermenting Everything is a wonderful companion for those who want to get adventurous in the kitchen.

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Book SynopsisBibby's More Good Food embraces approachable food made with thoughtful consideration. Devoid of intimidating complexities, the recipes are for the most part appealingly simple, versatile and straightforward.

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Book SynopsisThere are over 500 recipes in this classic work from one of the country's most respected food writers. First published in the 1980 and twenty years in the making, now available again in a handsome new hardback edition. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers Vegetables, Potato Dishes, Bean, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore. Elisabeth Luard is the food columnist for The Oldie and a regular contributor to Waitrose Food Illustrated as well as many national newspapers. She is the author of ten cookbooks and two volumes of autobiography. ' ...this is one of the great cook books of all time.' - Tom Parker Bowles, Mail on Sunday ' ...puts other outpourings in the shade, such is its range, passion, erudition and downright deliciousness.' - Matthew Fort, The Guardian Weekend AUTHOR: Elisabeth Luard is a British food-writer, journalist and broadcaster specialising in the traditional cooking of Europe and Latin America (though she'll take a swing round Africa and India if asked), placed in its social, geographical and historical context. The step-daughter of a British diplomat, her early schooling was in Uruguay, Spain, France and Mexico

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Book SynopsisDid you know that more than a quarter of the greenhouse-gas emissions that cause climate change come from food?In this ground-breaking and accessible book, Professor Sarah Bridle calculates the greenhouse gas emissions of a selection of our most popular meals and beverages, from a cup of tea and a bowl of cereal to spaghetti bolognese and chicken tikka masala. Breaking down different ingredients and cooking methods to reveal their environmental impact, she finds delicious and sustainable meal alternatives. With this knowledge, we can make a conscious effort to lower our emissions, such as eating more locally grown produce and introducing meat-free days, enabling us to help our planet while also eating healthier food.As well as explaining how our food choices impact the environment and giving practical advice on how to lower emissions, Food and Climate Change without the hot air considers how climate change will affect the food of the future. A rigorously researchedTrade ReviewLike the other HOT AIR authors, Bridle's clear, nonthreatening, technical language, brilliant data visualizations, and examples grounded in our daily experience make this a powerful read. -- Cory DoctorowSarah Bridle has written an important book that is full of useful information and is easy to read. I’m already thinking differently about the food I eat. -- Prof Jeff Forshaw * author of Why Does E=mc2? *What was once a mystery has now been made crystal clear... An essential source for anyone working to save the planet. -- Chad Frischmann * co-author of Drawdown *Takes a cool calm look at the heat-inducing effects of different food choices. This is a very readable book setting out in detail the gradients of better and worse choices to plan environmentally sustainable diets. -- Ursula Arens * British Dietetic Association One Blue Dot Working Group *Can you eat delicious food and still be kind to the climate by cutting the CO2 emissions that come from eating? Sarah Bridle shows how. She assembles all you need in brilliantly simple graphics and appealing jargon-free text. -- Prof Robin Perutz * Solar Energy Scientist *No kitchen should be without this engaging, carefully researched and practical guide to the carbon in our food. -- Prof Mike Berners-Lee * author of How Bad are Bananas *Provides a levelheaded, clear, and detailed picture of food emissions - a basic literacy we should all have in a time of accelerating climate consequence. -- Peter Kalmus * NASA climate scientist and author of Being the Change *A wonderful, fact-filled but readable book, full of clear explanations of the emissions associated with everything we eat, identifying what is important and what is negligible. -- Sir David Spiegelhalter * Winton Professor of the Public Understanding of Risk *A marvel of synthesised research, clear explanation, and friendly wit. -- Prof Philip Tabor * former director of the Bartlett School of Architecture *Sarah Bridle leads the reader through the climate impacts of our food, meal by meal. She uses the most up-to-date science and brings it to life in a personal, engaging and non-judgemental way. -- Prof Pete Smith * director of the Scottish Climate Change Centre of Expertise *Ground-breaking, well-researched and accessible. -- Prof David J Drewry * non-executive director (Natural Science), UK Commission for UNESCO *Superb work... an eye-opening journey through the climate costs of our food and drink. Succinct and well-researched, this book is a great resource for anyone who wants to know how to help tackle climate change with every meal. -- Prof Dave Reay * author of Climate-Smart Food *Provides information about the carbon footprint of foods many of us eat in an attractive, readable, well-researched and nicely-structured volume. I will be dipping into it regularly. -- Prof Joanna Haigh * former co-director of the Grantham Institute on Climate Change and the Environment *Cuts through much of the confusion and complexity around the climate-change consequences of what we eat to provide a clear guide of how changes to diets can contribute to a more sustainable world. -- Prof Sir Charles Godfray * director of the Oxford Martin School *It’s all about quality ingredients beautifully prepared. And here you’ll be nourished by tasty hard facts and zesty stats, mellowed in a sauce of wit and clarity. A climate friendly kitchen essential. -- Tom Heap * rural affairs correspondent of BBC News and presenter of Costing the Earth, Countryfile and Panorama *Thinking about what we eat is one of the most important things we can all do to reduce our carbon footprint. This book shows how it’s possible to make a big difference and enjoy a nutritious, healthy, balanced diet without having to be an eco-saint every single meal. If you enjoy your food but also care about the planet, as I do, then this book is for you. -- Craig Bennett * environmentalist and chief executive of The Wildlife Trusts *This fascinating and important book deserves world-wide success. Sarah Bridle presents, engagingly and clearly, a vast amount of information that’s important not just for policymakers but for all of us who want to make a difference in our everyday lives. -- Prof Martin Rees * Baron Rees of Ludlow *Table of ContentsIntroduction Breakfast Tea and coffee Sugar Milk Bread and toast A bowl of cereal Eggs Breakfast summary Lunch A cheese sandwich Ham, pork and bacon Salad Pizza A baked potato, or fries Beans and other legumes Yogurt and cream Lunch summary Snacks A piece of fruit Chocolate and sweets Nuts Potato crisps/chips Soft drinks and juices A piece of cake Snacks summary Evening meal Spaghetti bolognese Chicken curry tikka masala Rice Fish and chips Veg Beer or wine? Dessert Evening meal summary Looking ahead Food emissions for a whole day Leftovers and food waste Health Vegan and other climate-motivated diets How can governments help? Food as part of the solution Making the change Appendixes A Climate change B Impacts of climate change on food C Food in the future

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