General cookery and recipes Books

Book SynopsisLet Jamie show you how to save money, time and resources in the kitchen with wholesome and delicious recipes in Save with JamieWe all want to make the most of what we have - but how do we do that in the kitchen? In Save with Jamie, Jamie Oliver will teach you how to reduce waste and save money in your cooking, without compromising on flavour.In this indispensable cookbook, Jamie will show you how to:- Buy economically and efficiently- Get the most out of your ingredients- Save time and prevent food wasteAnd there''s no compromise - we''re talking big flavours, comfort food that makes you happy, and colourful, vibrant dishes.Enjoy delicious recipes that won''t break the bank, including:- SWEET AND SPICY BEEF TAGINE- SLOW ROASTED PORK RAGU- CRISPY SALMON TACOS- CHICKEN AND SPINACH CANNELLONI- MEXICAN FILLED OMELETTEWith Jamie''s bonus chapter on dishes forTrade ReviewJamie gets the nation cooking clever, shopping smart and wasting less with the book for the savvy cook, Save with Jamie * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisAs seen on Netflix's acclaimed Chef's Table and Bake Squad, chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix. From cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth.Trade ReviewTop 20 food and drink books of 2012 * The Observer Food Monthly *

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Book Synopsis-''Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I''ve learnt so much from her'' DIANA HENRYPam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ''Pam the Jam'', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there''s a recipe for classic lemon curd, Trade ReviewPam Corbin is the master, and the first person I turn to for everything to do with preserving. I’ve learnt so much from her -- Diana HenryPam takes you on a fruit-filled journey, teaching you the skills to capture each season’s brief flavourful moments in jars that you’ll treasure -- Dan LepardI’ve learnt so much from Pam about making preserves. I love the way she’s dialling down the sugar and dialling up the fruit and veg in a lot of these recipes – and the results are as good as ever -- Hugh Fearnley-WhittingstallPam’s super-delicious recipes capture flavour at its peak, with even more fruit, and far less sugar and vinegar in her preserves and pickles -- Darina AllenThere is no greater authority on preserving than Pam the Jam. Her knowledge is endless, matched only by her infectious enthusiasm and down-to-earth competence -- Guy Singh-Watson, Founder of Riverford Organic FarmersA handsome, practical tome -- Delicious magazineThe new bottling bible * Daily Telegraph *Everything you need to know about making jam * Country Life *

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Book SynopsisLooking for quick, easy one-pan desserts? Look no further! Molly Gilbert shares 80+ recipes for delicious and innovative sheet pan desserts in this first-ever cookbook for desserts that require just one main piece of kitchen equipment: a baking sheet pan.Molly Gilbert, author of the runaway hit Sheet Pan Suppers, has turned her eye to desserts. Her easy recipes are all made with super-accessible ingredients, and pretty much all you'll need to bake them are a hot oven and your trusty sheet pan. This is the perfect cake cookbook, and you'll also find comforting cookies and bars; impressive-looking pies, galettes, and tarts; and even some simple breads and breakfasts. Molly offers recipes that are both nostalgic, like her Kitchen Sink Cookies and her son Jack's Chocolate Chip Cake with Fudge Frosting, and innovative, like her Dozen Donut Cake and Pumpkin Tiramisu Roll. Whether you're baking for a celebration or for something to snack on throughout the day, if you have a sheet pan, this baTrade Review“In her follow-up to Sheet Pan Suppers and One Pan & Done, Molly Gilbert takes on sweet and savory recipes baked in one sheet pan. Pecan-caramel shortbread cookies and triple citrus poke cake come together in a time crunch. With a little more effort, orange olive oil challah and a pumpkin tiramisu roll are ready to impress.”—Epicurious "These mouthwatering, easy and creative desserts reveal the versatility of the simple sheet pan." —Closer Magazine “The Chocolate Chip Cookie Brittle I made qualifies as a revelation. . . I dare you to stop at one piece. You’ll likely become a sheet pan devotee for life.” —The Atlanta Journal-Constitution “Turns out, everyone’s favorite pan for quick dinners is also a smart tool for low-fuss, creative desserts. Tell your favorite baker to check out All-the-Cereal Treats and Cannoli Icebox Cake.” —Real Simple Magazine “Through this fun, laid-back book, Molly Gilbert shows that using an 18-by-13-inch baking sheet doesn't mean you have to sacrifice creativity.… It's an ideal gift for someone who loves to bake but doesn't have the time or room for all the baking bells and whistles.” —Star Tribune

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Book Synopsis65 ingenious short-cut recipes that show how canned food is not only convenient and budget-friendly but delicious too!

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Book Synopsis"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen. With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables. Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.Trade ReviewJennifer Peace Rhind and Greg Law provide here a fascinating account of nearly every kind of vegetable and fruit and its role in world cuisines, plus many recipes for preparing them. They create a new level of understanding relating these foods to stimulation of different sensory systems and the overall promotion of wellbeing within the concept of neurogastronomy. It will be valuable for vegans and practitioners of any cuisine. -- Professor Gordon Shepherd, author of 'Neurogastronomy: How the Brain Creates Flavor and Why It Matters'Cooking for the Senses bridges the gap between the science of flavor perception and the art of cooking. Home cooks with a flair for experimentation will love the sensory information about vegetables, fruits, and grains-and the inventive recipes that make use of that information. A worthwhile book for vegans, vegetarians and omnivores alike. -- Bob Holmes, author of 'Flavor: The Science of Our Most Neglected Sense'An invaluable book for anyone following a plant-based diet. -- Ching He Huang, TV chef and cookery authorJennifer's bountiful harvest of information creates a beautiful banquet for the mind, heart, soul and senses. Each paragraph plays a key part in the symphonic arrangement bringing in together the tastes, flavors, sounds and smells of neurogastronomy. Gregor's artfully created, mouth-watering recipes based on the principles of the book represent the creativity with which a perfumer or aromatherapist would incorporate into their synergies. -- Lora Cantele, Editor/Publisher of 'The International Journal of Professional Holistic Aromatherapy'The recipes are an eclectic mix with inspiration taken from all over the world. Some are traditional and others are given a bit of a twist, but they all embrace the spirit of neurogastronomy. From Chinese mushroom sheng cai bao to Indian 'sunday best' biryani to Middle Eastern falafel koftas to Italian gnocchi, there's plenty to excite the tastebuds. The recipes will particularly suit adventurous cooks that have just started their journey into plant-based eating. But even if you're an old hand like me, there are plenty of ideas to inspire. -- Tin and ThymeTable of ContentsPreface. Part I. Exploring Flavour. 1. Understanding Taste and Flavour. 1.1. Neurogastronomy. 2. Ingredients and Flavours. 2.1. Vegetables. 2.2. Fruits. 2.3. Grains, Nuts, Seeds and Legumes. 2.4. Herbs. 2.5. Edible flowers. 2.6. Spices. 2.7. Oils and Vinegars and Salts. 2.8. Condiments, Spice Mixes and Sauces - Inspiration at a Glance. 2.9. Dairy Substitutes. 3. Food Preparation. 3.1. Utensils. 3.2. Using Your Palate. 3.3. Mindfulness in the Kitchen. Part II. The Recipe Collection. Preface to the Recipe Collection. 4. Small Plates. 5. Brunches & Lunches & Picnics (oh my!). 6. Dinner Dates & Gentle Plates. 7. Seeking Solace in the Kitchen. 8. Desserts. 9. Some Important Plant Compounds and Their Role in Health Maintenance.

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Book SynopsisA guide to the craft of baking bread, featuring more than 60 recipes from the former head baker at San Francisco's Tartine and the founder of Copenhagen's Hart Bageri.

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Book SynopsisWhat is it about the word ‘entertaining’ that sends people into a state of panic? In Nothing Fancy, New York Times food columnist Alison Roman shows you instead how to ‘have people over’, with her signature laid-back, approachable style and visually stunning recipes. Featuring over 150 all-new recipes, Nothing Fancy includes time-saving tips, like using store-bought ingredients where homemade is unnecessary, batch-made punches for an easy cocktail, and ideas for putting your friends to work! This recipes – heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats – is for gatherings big and small, from the weeknight to the weekend. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake ...) Hosting doesn’t have to be a week-long freak-out. With Alison’s strategic menus, you can shop, cook, and eat all in the same day. So text your friends because you’re having them over — tonight!

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Book SynopsisBorn in Japan, raised in Sydney, Australia, Nagi Maehashi has also travelled the world from Europe to the Middle East, across Asia and America.Following a successful career in corporate finance, Nagi decided to pursue a future where her passion really lay, and set up RecipeTin Eats, ably assisted by her chief recipe tester, Dozer the dog. Her blog quickly established itself as the go-to place for delicious, simple to make and cost-effective recipes with 'wow' factor.Trade Review'As delicious as they are easy, these recipes by Australia's hottest new cook Nagi Maehashi bring a clever twist to our favourite dinner staple.' - You Magazine

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Book SynopsisWinner 'Best Arab Cuisine Book' – Gourmand World Cookbook Awards 2016Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of Palestine, introducing the reader to traditional methods, cooking styles and flavours. Palestinian food is not just about street-food dishes – it is about the home, where families cook and eat together every day in a way that generations before them have always done. In this book celebrated chef Joudie Kalla pays tribute to family, cooking and home by taking inspiration from the rich heritage of Palestinian cooking. Cooked with the ingredients that Joudie’s mother and grandmother use, and their grandmothers before them, experience the flavours of Palestine through: zingy fattet hummus (tangy yogurt, chickpeas and hummus served over toasted pita bread and drizzled in toasted pine nuts and pomegranate seeds); satisfyingly spiced makloubeh (an upside-down spiced rice dish with lamb shoulder and fried aubergines); sticky lemon-infused yalanji (vine leaves stuffed with a herby tabbouleh); and sublimely decadent awameh (honey dumplings). Colourful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way of cooking and enjoying food.Trade Review"The food of Palestine is mouth-watering and colorful. This treasure-trove of a book shows it at its best." -- Sami Tamimi coauthor of Ottolenghi: The Cookbook and JerusalemJoudie Kalla is an exceptionally talented chef with a deep understanding of tradition and ingredients that enables her to create exciting and adventurous dishes. -- Loyd GrossmanGreat chefs create memories for us by drawing on their reminiscences: The texture, the flavors, the fragrances, the color of these beautiful creations do just that and so much more. -- Nick Crean, owner of chocolatiers PrestatJoudie probably makes the best Palestinian food I ever tasted; I'm a huge fan of hers. Joudie will make you discover the best Palestinian food. -- Tony Kitous, owner of 15 Comptoir Libanais restaurantsI first met Joudie 10 years ago as a frightened young female chef and I watched her grow and develop into the fine outstanding chef she is today. She was definitely a rising star and shining light in my kitchen. She is the foremost expert on Palestinian food and is by far the biggest contributor to making Palestinian cooking the popular cuisine that it is today. -- Ian Pengelley, head chef of Chai Wu, Mango Tree, Gilgamesh, and founder of Eight over Eight and E&O"New voice Joudie Kalla is passionate about Palestine - and a stickler for authenticity" -- Diana Henry * The Daily Telegraph *

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Book SynopsisTravel through the exciting culinary world of Final Fantasy XIV. Journey through the rich culinary landscape of Hydaelyn. Featuring favorite flavors from across Eorzea and easy-to-follow instructions, this tome provides numerous tips on how to make the most of your ingredients. Start your day with Farmer's Breakfast, famed throughout Norvrandt; savor the Knight's Bread of Coerthas; dive into La Nocea's Rolanberry Cheesecake, and many more. *Perfect for every home cook. With step-by-step directions and beautiful photos, learn to make iconic in-game foods, bringing the lush culinary landscape of Final Fantasy XIV to life. *Recipes for every occasion. From quick snacks you can enjoy while exploring Eorzea to decadent desserts and meals fit for royalty, this book contains recipes for both simple and celebratory fare. .A stunning addition to your collection. This exquisitely detailed hardcover book is the perfect acquisition for your kitchen library-a must have for every Final Fantasy fan.

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Book SynopsisImaginative one-pan dishes celebrating beans, chickpeas and lentils.

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Book SynopsisCook and eat the Italian way, with 100 fresh, wholesome and delicious vegetarian recipes. World-renowned chef Theo Randall shares his 10 favourite vegetables and reveals the best ways to cook with them through 100 fabulous recipes covering Aubergines, Zucchini, Asparagus, Artichokes, Mushrooms, Broccoli, Tomatoes, Beans, Squash and Potatoes. From simple pasta dishes to more extravagant dinners for when you have people over, you’ll delight in Theo’s take on the very best of Italian home cooking. Packed with flavour and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients and vegetarian home cooking.

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Book Synopsis‘It’s all about the flavours.’ Cook Out by Harrison Ward – aka Fell Foodie – is the ultimate outdoor adventure cookbook. Harrison presents over 80 of his easy-to-prepare gourmet recipes that will keep you fuelled all day long. This is al fresco cooking you can really enjoy, whether you’re out on a day walk, wild camping or simply relaxing in the campsite. Cook Out is split into easy-to-follow sections and illustrated throughout with stunning photography by Kenny Block. For breakfast why not try American-style pancakes or Tiroler Gröstl, a delicious Austrian breakfast hash, followed by a posh fish finger sandwich for lunch? For dinner, there are suggestions for one-pot meals including Tuscan bean stew and pork belly ramen, or go all out with Harrison’s ‘summit specials’, like a delicious chickpea, spinach and coconut curry, or sausage and fennel tagliatelle. Puddings are also covered, with Harrison’s personal takes on classics like rhubarb crumble and apple fritters, as well as a complete range of adventure snack recipes. There’s also campstove and equipment advice, and tips and tricks throughout from Harrison’s years of outdoor cooking experience. Cook Out – packed with big flavours for your big adventures.Table of Contents Introduction Acknowledgements How to Use This Book Dos & Don’ts Equipment Tips & Tricks Safety & Hygiene Measurements & Conversions Cook’s Notes Sunrise Breakfasts Elevated Sandwiches One-pot Meals Summit Specials Country Sides Camping Desserts Adventure Snacks Index

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Book Synopsis THE SUNDAY TIMES BESTSELLER AND LONG-AWAITED FOLLOW-UP TO THE AWARD-WINNING PERSIANA SHORTLISTED FOR FOOD AND TRAVEL MAGAZINE BOOK OF THE YEAR 2022 The all-new collection of more than 100 crowd-pleasing recipes for everyday eating from the author of the award-winning, Sunday Times bestselling cookbook Persiana. Designed to ensure maximum flavour with the greatest of ease - including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.PRAISE FOR PERSIANA EVERYDAY'Unfussily do-able, exuberantly flavoured, and blessedly reliable' - Nigella Lawson'My go-to cookbook this year, full of easy recipes made with accessible things producing wildly successful dishes' - Rev Richard Coles'Chef Sabrina Ghayour's new recipes deliver maximum flavour with the greatest of ease - perfect for busy lives' - Sainsbury's Magazine'Middle Eastern made (very) easy' - The Times'Think maximum flavour, minimum fuss: chef Sabrina Ghayour's Middle-Eastern inspired recipes will add zing to your everyday' - Mail on Sunday YOU Magazine'Stealthily healthy family meals' - The Irish Times'An absolute triumph...the kind of food you really want to share with friends and family' - Great British Food Magazine'Her generous approach to cooking shines from every page' - Delicious'This is Middle Eastern-inspired easy perfection' - Living Etc'Ghayour writes for the harried home cook who wants big flavor' - The Washington Post'A virtuoso of approachable, weeknight-friendly cooking' - EaterPRAISE FOR SABRINA GHAYOUR'The golden girl of Persian cookery' - Observer'I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight.' - Tom Parker Bowles'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella LawsonCONTENTS INCLUDESSmall PlatesIncluding My Muhammara; Fried feta parcels with honey; My flavour bomb beans on toastSalads for All SeasonsIncluding Chicken & cucumber salad with pul biber & tahini lime dressing; Courgette, apple, peanut & feta salad with basil and pul biber; Jewelled tomato saladPoultry & MeatIncluding Bloody Mary spatchcocked chicken; Halloumi fatteh; Speedy lamb shawarmaFish & SeafoodIncluding Fragrant roasted haddock; Spicy orange & harissa-glazed cod; Marmalade prawns with barberry, chilli & chive butterVegetable LoveIncluding Ash-e-Reshteh; Pomegranate & harissa roasted aubergine steak; Sticky tamarind, garlic & tomato green beansCarbs of All KindsIncluding Super-quick smoky tomato couscous; Lazy Mantí; Tangy bulgur wheat bake with roasted onionsSomething SweetIncluding Rhubarb, rose & pistachio trifle pots; Orange & dark chocolate rubble cake; Cardamom & mocha rice puddingTrade ReviewThe things is, with a Sabrina book you just know that the recipes will be unfussily do-able, exuberantly flavoured, and blessedly reliable. On top of which, her books are infused with her warmth, greedy impatience (and that's a compliment in my book!) and generosity. She writes recipes that allow both beginners and more experienced cooks to create joyful food without stress, because she properly understands what is manageable within a busy life. This, her sixth book, does the same - only more so! -- Nigella LawsonMy go-to cookbook this year, full of easy recipes made with accessible things producing wildly successful dishes -- Rev Richard ColesChef Sabrina Ghayour's new recipes deliver maximum flavour with the greatest of ease - perfect for busy lives. * Sainsbury’s Magazine *Middle Eastern made (very) easy. * The Times *Think maximum flavour, minimum fuss: chef Sabrina Ghayour's Middle-Eastern inspired recipes will add zing to your everyday. * Mail on Sunday YOU Magazine *Stealthily healthy family meals. * The Irish Times *Bring the flavours of the Middle East to your kitchen any day of the week. * Red Magazine *August's Book of the Month (2022) is Persiana Everyday, an absolute triumph from Sabrina Ghayour. For anyone familiar with Sabrina's previous books, she's the master of Middle-Eastern inspired recipes that are huge on flavour but low on fuss. We've been eagerly anticipating Persiana Everyday, her most accessible book to date, and it doesn't disappoint - the dishes are so generous and inviting, the kind of food you really want to share with friends and family. * Great British Food Magazine *Her generous approach to cooking shines from every page. * Delicious *This is Middle Eastern-inspired easy perfection. * Living Etc *Ghayour writes for the harried home cook who wants big flavor. * The Washington Post *A virtuoso of approachable, weeknight-friendly cooking. * Eater *

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Book SynopsisUpdated edition featuring a new introduction by Stanley.From the author of Taste and What I Ate in One Year.Food can bind and govern a family and no one knows this more than Hollywood actor and respected foodie, Stanley Tucci. Throughout his childhood, cooking was a familial venture evoking a wealth of memories and traditions.Featuring family-friendly dishes and stunning photography THE TUCCI TABLE will captivate food lovers'' imaginations with recipes from Stanley''s traditional Italian roots as well as those of his British wife, Felicity Blunt. Each dish is introduced by Stanley and he offers an insight into why each recipe is so special to his family. Recipes include Pasta Al Forno, Roasted Sea bass, Pan Seared Venison and British classics such as Shepherd''s Pie and Sausage Rolls.THE TUCCI TABLE captures the true joys of family cooking.Trade ReviewSome cookbooks are visually inspiring but don't deliver on the recipe front and are cool in tone; others are like a glimpse into someone's life - warm and inviting, with recipes that make you want to join the family party. The new book by American actor Stanley Tucci (of Devil Wears Prada, Hunger Games and, more recently, TV series Fortitude fame) and his wife Felicity Blunt falls into the latter category. It makes you want to draw up a chair at their kitchen table, be part of their family, dive in and eat the food. -- Karen Barnes * Delicious *Some cookbooks are visually inspiring but don't deliver on the recipe front and are cool in tone; others are like a glimpse into someone's life - warm and inviting, with recipes that make you want to join the family party. The new book by American actor Stanley Tucci (of Devil Wears Prada, Hunger Games and, more recently, TV series Fortitude fame) and his wife Felicity Blunt falls into the latter category. It makes you want to draw up a chair at their kitchen table, be part of their family, dive in and eat the food. -- Karen Barnes * Delicious *The Tucci Table is not a book of fashionable recipes but a collection of dishes to cook for family and friends - a love letter to his Italian culinary heritage, his wife's classic English cooking, and all the people who matter most in their lives. -- Shane Watson * The Times *Tucci is a foodie who loves a culinary get-together, and offers up warmly annotated, user-friendly recipes that reflect his Italian-American background and that of his (British) second wife Felicity Blunt. * Metro *The Tucci Table is not a book of fashionable recipes but a collection of dishes to cook for family and friends - a love letter to his Italian culinary heritage, his wife's classic English cooking, and all the people who matter most in their lives. -- Shane Watson * The Times *

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Book SynopsisTake a seat at the most sumptuous tables of the ton with over seventy recipes from the world of Bridgerton, the hugely popular Shondaland series on Netflix.The Official Bridgerton Cookbook allows you to prepare a feast worthy of Queen Charlotte herself, with dishes like Lady Featherington''s towering Salmagundi salad, stacked high with persimmon and watercress, or Colin Bridgerton''s Aegean Fasolada. For an intimate tête-à-tête, share a glass of mixed-citrus Vin d''Orangerie and browned-butter Artichokes for Two. If you long for something sweet, try Queen Charlotte''s Pink Perfection, an oversized macaron finished with fresh raspberries and edible gold, with a side of That Ice Cream, a no-churn, bourbon-cherry treat fit for the Duke of Hastings.Packed with quotes from favorite characters, show images, and fabulously photographed recipes, this gorgeous book invites fans to the Regency banquet table that is Bridgerton, with food and drink that entertains and delights.

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Book SynopsisSink your teeth into the ultimate Texas barbecue cookbook with mouthwatering recipes, insider tips, and the rich history and traditions of this beloved culinary art form.Smoky, juicy, and downright delicious--bring the sizzling heat of the Lone Star State to your dinner table with The Texas BBQ Bible. Learn the secrets of cooking low and slow, from choosing the right wood for smoking to finding the perfect spice blends and more. This cookbook is a celebration of the rich history and culture of Texas barbecue. Explore the different styles of barbecue across the state, the legendary pitmasters who have made Texas barbecue famous, and the traditions and rituals that make it such a central part of Texan life.Inside you''ll find: 60 recipes from first-rate establishments The top 25 BBQ joints in Texas 55 profiles on notable BBQ spots With step-by-step instructions and beautiful photography, you''ll discover wh

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Book SynopsisIn 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan's handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity a fixture of Japanese TV programmes and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo and has returned to New York City to open two US branches.Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen co

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Book Synopsis100 simple, nutrition-packed recipes to help you put good food first in the early years Make your little one's meals varied, balanced and super-tasty with these 100 new recipes from the UK''s go-to child nutritionist, Charlotte Stirling-Reed.No longer will you need to wonder what to make or fall back on the same old processed foods. With this book at hand, cooking for your baby and toddler alongside the whole family will be easy, with recipes designed for little hands to get stuck in and the bigger family members to enjoy too.This is the essential accompaniment to the weaning and early years, with purées, mashes and finger foods for baby's first tastes, bridge meals' for introducing new textures and flavours and comforting breakfasts, lunches, dinners and celebration treats the whole family can get excited about, including On-the-Go Brekkie Bars, Rainbow Mac & Cheese, Veggie Muffins, Easy Chicken Satay, All-in-One-Pan Pasta and Sugar-Free Chocolate Mousse.Make family mealtimes easy and give your little foodie the best start in life.

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Book SynopsisMaster the art of seasonal celebration with over 100 delicious recipes, beautiful crafts and inspiring gardening projects from Sunday Times bestselling authors Dick and Angel StrawbridgeDrawing on their many years of hosting friends, family and guests at Château-de-la-Motte Husson , this book is Dick and Angel''s definitive guide to creating magical and unforgettable celebrations in your very own home.Whether it''s enjoying the blossoming of spring with a delicious Easter lunch, soaking up the joys of summer with picnics and outdoor games, harvesting the bounty of the garden produce in autumn or creating an unforgettable family Christmas during winter, Dick and Angel have it covered. Packed full of fun and creative ideas - as well as plenty of tips and tricks for giving it a go yourself - you''ll find something here for every occasion.It''s time to have a go at celebrating the Château way!

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Book Synopsis''It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.'' Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world''s most admired restaurants. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe. This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig''s head to name but a few.With a dozen new recipes on top of 250 existing ones, exceptional production values and Trade ReviewA cult masterpiece * Anthony Bourdain *A fantastic book, wonderful stories with nostalgic and inspiring recipes - an essential book for honest cooks * Jamie Oliver *His cooking and recipes are a joy * Nigel Slater *This is an unbeatable collection of recipes * Telegraph *Masterly -- Fay Maschler * Evening Standard *A volume to treasure and adore -- Tom Parker Bowles * Mail on Sunday *A glutinous compendium of classic recipes ... eccentric photographs add a frisson of fun * Independent *

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Book SynopsisPeter Sidwell returns to the food writing scene with his long-anticipated cookbook, Peter Sidwell's Kitchen. Based in the serene Lake District, Sidwell isn't just a chef, but a storyteller who brings flavours to life. Peter's expertise shines through in over 100 delectable recipes.

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

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Book SynopsisThe debut cookbook from Emily Roz, AKA @myriadrecipes a joyful celebration of the diverse flavours and textures of delicious, delectable dumplings!Fluffy, crispy, steamy, tasty, spicy, creamy, puffy, crunchy however you like them, there's no denying that everybody loves dumplings!There's barely a food culture in the world that doesn't celebrate dumplings and for good reason. This book is a joyful celebration of the diverse flavours and textures offered by these magical little parcels, packed full of recipes that take inspiration from across the globe, while showing you how simple they are to make at home.With chapters ranging from quick dishes using ready-made dumplings to wrappers and fillings made from scratch, this book has something for everyone. Easy to make and even easier to eat, these nourishing bundles of deliciousness from cheese-filled pierogi-style dumplings, to feta, mint and spinach pockets, to speedy laksa-style dumpling noodle soup can be enjoyed by anyone, any tim

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Book Synopsis''Sometimes you can just pick up a book, flick through it, and know that it''s going to become a constant kitchen companion...Her recipes work and, more, are reliable purveyors of delight.'' Nigella LawsonCelebrating the incredible vegetarian food that India has to offer, Easy Indian Vegetarian delivers fresh, authentic Indian food for every day. You will find recipes for every occasion, with everyday ingredients and easy-to-follow instructions to help take the fuss out of dinner time. CHAPTERSSnacks: including Tomato chaat; Mango slaw; Chilli pakoraVeg: including Yogurt onion curry; Papad courgette kadhi; Rainbow chard & pea sabziDal: including Black dal; Chana dal; Chickpea yogurt curryFlatbreads: including Onion paratha; Rice dosa; Masala puriRice: including Vegetable & chickpea biryani; Green ginger pulao; Yogurt riceSides: including Sugar snap peas raita; R

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Book Synopsis#1 NATIONAL BESTSELLERThe easiest-to-follow Instant Pot cookbook ever: 100 delicious recipes with more than 750 photographs guiding you every step of the way   Jeffrey Eisner's popular Pressure Luck Cooking website and YouTube channel have shown millions of home cooks how to make magic in their Instant Pots. Now Eisner takes the patient, fun, step-by-step approach that made him an online phenomenon and delivers a cookbook of 100 essential dishes that will demystify pressure cooking for Instant Pot users of all abilities--and put an astounding dinner on the table in a flash.   Every flavor-filled recipe in this book is illustrated with clear photographs showing exactly what to do in each step. There are no surprises: no hard-to-find ingredients, no fussy extra techniques, and nothing even the most reluctant cooks can't master in moments. What you see is truly what you get, in delicious and simple dishes such as: Mac & Cheese Quick Quinoa Salad French Onion Chicken Eisner's popular Best-Ever Pot Roast Ratatouille Stew And even desserts such as Bananas Foster and Crème Brulée.

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Book SynopsisOver 60 pumpkin spiced recipes to warm you up all year round!There's so much more to pumpkin spice than coffee, and now this brilliant book can show you endless possibilities for bringing your favourite seasonal spice to every occasion!Cook up a comforting classic with a warming twist, impress family and friends with special drinks and desserts, and spice up your everyday meals and bakes with everyone's favourite spice mix.From classic drinks to comforting bakes, pumpkin spiced treats will be your constant go-to every season. Recipes include:- Pumpkin Spice Chocolate Chip Biscotti- Mini Pumpkin Pies- Pumpkin and Cream Cheese Muffins- Pumpkin Spice White Russians- And many more!

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

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Book SynopsisCovers soups, first courses, vegetable dishes, salads, main courses, stocks, sauces, dips, spreads, puddings, cakes, canapes, snacks and garnishes. This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

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Book SynopsisThe eating and preparation of food is at the heart of Sufi religious practices and beliefs, and the dishes - from preserved rose petals and snow halva, to baklava prepared with water in which oak ashes have been soaked overnight - illustrates this beautifully. Full of anecdotes, poetry from the great Sufi mystic, Mevlana, and delightful recipes.

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Book SynopsisDiscover 40+ recipes like Mooshroom Burgers, Suspicious Stew, and The Cake! Featuring recipes that are ideal for every skill level (and player type), this cookbook is just what you need to bring a touch of Minecraft into your kitchen. So, what are you waiting for? It's time to gather, cook, and eat! Building can be hungry work. And sometimes, you just need to take a break and enjoy the fruits of your labor, whether that's a quick baked potato while you're hunkered down, waiting for a creeper to quit skulking at your door, or creating a celebratory feast for all your friends! Minecraft: The Official Cookbook gives you everything you need to build awesome meals, no matter your skill level.

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Book Synopsis AS SEEN ON CHANNEL 4'S HIT TV SERIES ESCAPE TO THE CHATEAU 'The Vintage Tea Party helps you plan not only stunning recipes for all sorts of delicious treats but also gives you countless styling tips for the perfect occasion.' - Glamour (SA)'Bring out the bone china for this book from vintage guru Angel Adoree...' - the IndependentAngel Strawbridge cordially invites you to accompany her on a journey to create your perfect vintage tea party!The Vintage Patisserie is a haven of all things glamour, vintage and retro. Run by Angel Adoree, the outstanding character you may have seen on Dragon's Den or Channel 4's Escape to the Chateau, the Vintage Patisserie is a vintage hosting company, originally founded in East London where it spent years wowing its clientele with unforgettable tea parties from a bygone era. In 2015, the company (and Angel) relocated to the beautiful Chateau-de-la-Motte Husson in France, and now offers fairytale vintage weddings, among other unique celebrations. For that reason, there's nowhere better to get simple, elegant advice for hosting your very own Vintage Tea Party at home than from Angel and The Vintage Tea Party Book.As well as providing sumptuous elegant recipes to cover every time of the day, Angel's The Vintage Tea Party Book covers the full breadth of those little touches that make the perfect vintage party: Invitations, attire, decorations, props and more. The book is broken into: BRUNCH What do you mean, morning is no time for a party?! High Breakfast is the height of civilization and, here, I share my most refined brunch dishes, for a morning tea party fit for a Queen. Don your headscarf and on with the preparations!AFTERNOON Is your pinkie finger raised at the ready? There's nothing more British than Afternoon Tea. This chapter is a treasure trove of tea-time delights, from classics to decadent treats, and I show how to make a Union Flag for the ultimate traditional tea party.EVENING The evening tea party is all about glamour, giggles and good friends. On these pages, I share my most impressive recipes, for maximum impact on the eye and taste buds, to give the special people in your life the treat they deserve.STYLE You've organized the perfect vintage do, now it's time for the perfect vintage hairdo, and the perfect vintage dress, and for getting your make-up - and your man - looking just stunning. You'll be the most glamorous hostess in town!

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Book SynopsisNamed a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.”—Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.Trade Review“Recipes, beautiful photographs, and lessons learned from [Keller’s] decades of cooking.” —NPR “Inspirational and elaborate. . . . Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW “The French Laundry, Per Se vividly depicts the synergy between these celebrated kitchens through a series of iconic recipes, personal essays, gorgeous photography, stories about suppliers, and tips on fine cooking techniques. . . . Revelations include [Keller’s] approach to sourcing superior ingredients, encouraging young talent, and what it takes to cook and lead a business at the highest level. With nearly 400 pages, The French Laundry, Per Se is a fascinating and eloquent exploration of one of the most significant restaurant relationships in modern times. —Departures “Culinary demigod Thomas Keller’s [new] cookbook . . . is a compendium of signature recipes from his two 3-Michelin star restaurants, an intimate look at how they operate in parallel, as well as a masterclass in fine dining kitchen fundamentals.” —Sunset “If you’re looking to level up your home cooking, consider Thomas Keller’s new cookbook a masterclass.” —WWD “Keller poured his lifetime of knowledge from The French Laundry and Per Se into this cookbook that includes meticulously detailed recipes for seventy beloved dishes ranging from Smoked Sturgeon Rillettes on an Everything Bagel and Celery Root Pastrami to Steak and Potatoes and Peaches ‘n’ Cream. There are also a number of recipes for elevated basics like bechamel and ramen broth, along with notes on technique, stories about farmers and purveyors, and revelatory essays from the man himself. This is the foodie book of 2020.” —Cool Material “To peruse The French Laundry, Per Se, it is to fall into a foodie wonderland created by a culinary imagination without borders, at least in terms of the fanciful, the elusive, the startling, the amusing, and the doubtlessly delicious. In this world, even the familiar is something different. . . . It’s a book to inspire dreams, like the 2020 version of the old Sears Roebuck ‘Dreambook,’ a catalog for foodies as well as young chefs.” —Napa Valley Register

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Book SynopsisSTUFFED WITH OVER 60 CLASSIC SCHOOL DINNER RECIPES.There aren't any Turkey Twizzlers in this book (thanks, Jamie Oliver!) Instead, there are bucketloads of tasty childhood favourites, like Sprinkle Cake, Roast Dinners, Cheese and Onion Pie, Chocolate Cake and Pink Custard, Butterscotch Tart, Sausage and Mash, Beef Stew, Jam Roly-Poly and much more.With simple instructions and stunning illustrations, this book is perfect for anyone wanting to relive yesteryear and is divided into three nostalgia-filled sections:BREAK-TIME BITES return to the sandwich counter, choose your jacket potato fillings and load up on soup with these quick makes.CANTEEN CLASSICS a collection of the best sumptuous, savoury dishes from the 1970s to now.SWEET TREATS all the puds, traybakes and custard you want.School Dinner Heaven is the perfect book for anyone wanting to rediscover the classic dishes, as well as a few modern-day school dinners!It's dinner time!'

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Book Synopsis'I was so impressed' Aldo Zilli10 MINUTES PREP. 30 MINUTES IN THE OVEN.Cook quick, delicious, and nutritious one-tin meals that take the pressure off dinner.The Quick Roasting Tin contains 75 new all-in-one tin recipes from quick weeknight dinners to at-home lunchboxes and family favourites. All meals take just 10 minutes to prep, and no longer than 30 minutes in the oven.Just chop a few ingredients, pop them into a roasting tin, and kick back while the oven does the work. This book is perfect for anyone who wants fresh, delicious, hassle-free food and minimal washing up! Brilliant for making food easy and delicious this winter. 'Delicious, crowd-pleasing recipes' The Culture Whisper'I love Rukmini Iyer's books' Judy Murray, OBE INDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOWTrade ReviewI love Rukmini Iyer's books. The recipes are simple and all in one tin so there's less washing up. I have all her books ... Perfect for busy lives. One of my best investments - thank you Rukmini! -- Judy Murray, OBEDelicious, crowd-pleasing recipes for those who are strapped for time * Culture Whisper *[The Quick Roasting Tin] is packed with 70 more brilliant one-tray recipes – only this time, they take just 30minutes in the oven * Sainsbury's Magazine *I was impressed * Daily Express *Utterly delicious, time-saving meals… the ideal companion for stress-free meals * Liz Earle Wellbeing *[With] their simple approach and promise of fuss-free dinners with minimal washing up… I can see this quickly becoming a go-to at my gaff -- Kessica Carter * Crumbs *

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Book Synopsis_______________THE SUNDAY TIMES BESTSELLERAre you keen to lose weight without spending a fortune? Do you find it hard to stick to a budget when you are on a diet? In Save Money, Lose Weight, the book to accompany the ITV series, Dr Ranj Singh brings you a 28-day plan that shows you how to make nutritious, calorie-controlled, budget-conscious meals for the whole family.As well as 80 delicious recipes, this book includes: - Shopping lists - Meal planners - Tips to slash your weekly grocery bill - Easy, no-cost exercise ideasLet the nation's favourite doctor, Ranj Singh, show you how to break the cycle of habit without breaking the bank.What readers are saying:***** 'Easy to follow recipes and good shopping guides . . . the results have been great'***** 'Great ideas . . . food tastes delicious'***** 'Lovely recipes to follow and help you get to your goal'

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Book SynopsisThere's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life." In Noma 2.0, Rene Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0--the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water--is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary--a mushroom, a chicken wing, often through fermentation--to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a "flowerpot" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat--a baby pinecone, a pudding made of reindeer brain--to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.Trade Review“Lifting the lid on Noma’s secrets, [Noma 2.0] celebrates the pioneering restaurant’s season menus, and offers a deep dive behind the scenes. . . . Redzepi reflects on what will be 20 years of Noma in 2023, and his relentless drive for creativity, a cross between intense awareness of feelings and instinct and sheer bloody-minded discipline.—Wallpaper“An unconventional cookbook that eschews step-by-step instructions for narrative descriptions and stunning photography. Dishes are organized seasonally, but not traditionally so; there is vegetable (May through August), forest (September through December), and ocean (January through April). Noma’s acclaimed inventiveness is evident throughout. . . . This is the essence of culinary creativity, and chefs looking to venture out of their comfort zones will find inspiration to do so here.”—Publishers Weekly

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