General cookery and recipes Books

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Book Synopsis"Everyone who loves good food will welcome this reprint in one volume, hardback and durable, of the three classics of the kitchen which first made us familiar with the name Elizabeth David. They have been necessary to my generation, they will be necessary to our children and grand children." These are the opening lines from Jane Grigson's Preface to the original edition of Elizabeth David Classics published by Jill Norman in 1980 and her words are as relevant today as they were nearly twenty years ago.

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Book SynopsisWitty, candid, and insightful: Magnus Nilsson’s ode to his extraordinary restaurant, FävikenIn 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden - a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects.Fäviken: 4015 Days, Beginning to End is a vital commentary on food culture today and includes illuminating essays on subjects as wide ranging as creativity; balancing familial responsibilities while running a restaurant; the hypocrisy of sustainability in restaurants; the search for lagom; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.The book also includes a chronological list of every dish ever served at the restaurant and highlights 100 memorable recipes. The book's stunning photography includes a mixture of archival photographs and newly shot images of the food, the restaurant, the staff, and the surrounding setting of Northern Sweden.A textural cover made of blue cloth and red paper with a wood-grain effect references the shape and color of the Fäviken building.Magnus Nilsson is the author of Fäviken (2012), The Nordic Cookbook (2015), Nordic: A Photographic Essay of Landscapes (2016), and The Nordic Baking Book (2018), all published with Phaidon.Trade Review"It is a tome (beautifully put together, as is typical for Phaidon) that is made for fans of Fäviken's, of Nilsson's, and more importantly, of the way of life he espouses, one that is passionate but measured."—Eater "A must-read for anyone obsessed with the past and future of restaurant culture, or exploring a life in better balance."—Food & Wine "As idiosyncratic as the restaurant itself."—Code Hospitality

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Book SynopsisShow your little ones the ways of the Force, and the kitchen, with this cookbook filled with fun, simple, and delicious recipes for young Jedi! Let young chefs discover a galaxy of flavor with Star Wars: The Padawan Cookbook, the ultimate children’s guide to cooking with Star Wars! This comprehensive cookbook contains a variety of Star Wars-themed dishes that budding Jedi will love, covering snacks, lunches, mains, desserts, and drinks. Featuring helpful cooking tips, a complete kitchen reference guide, and photography that will immerse you in the Star Wars galaxy, this accessible cookbook is the perfect way to instill young fans with a passion for cooking.

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Book SynopsisSustain: Groundbreaking Recipes And Skills That Could Save The Planet is an inspiring cookbook and beautifully designed manual of ideas to consider, practices to adopt and techniques to learn for a more sustainable kitchen. Author Jo Barrett is one of Australia’s most respected chefs and was part of the team behind urban eco-house futurefoodsystem, a landmark experiment in zero waste living. Her striking debut provides innovative and achievable solutions to help you connect with your food system with over 90 purposeful, nutritious recipes. Featuring brilliant dishes from stuffed potato cakes to red pepper pasta, venison pie and plum galette, this vital book shows the home cook how to master simple skill builders – such as fermenting, preserving and using alternative ingredients – and will help save the planet one delicious meal at a time. Trade Review 'Jo’s mission is not only to cook beautiful food but to share her belief in how we can all make a difference to this world of ours.' – Maggie Beer, Australian chef and restaurateur 'This sleeves-rolled-up guide at the crossroads of cooking offers consideration toward a better future and deliciousness 101.' – Dan Hunter, chef and owner of Brae restaurant

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Book SynopsisIf you love chili crisp already, this book is for you. If you're new to it, this book is for you. With over 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey. Chili crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. Stir it into soup, toss it with noodles, or drizzle it on warm, buttery biscuits. It's both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal. James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient across 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp: - Start the day with Savory Morning Oats with Jammy Eggs and Pork Floss. - Whip up Fiery Spaghetti and Meatballs for lunch. - Tuck into a bowl of Chili Crisp Bulgogi Deopbap and a side of Spicy, Lemony Charred Broccolini for dinner. - For dessert, Spiced Sweet Potato Basque Cheesecake. (Bonus: You can air fry it!) Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Park provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy Build Your Own Chili Crisp Formula to inspire you to create your very own version of chili crisp. Soon all your family and friends will be clamoring for a jar.

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Book Synopsis'Generous, empowering and original - like having your own cheerleader in the kitchen.' Anna Jones'This is the very book you need to teach you how to be inspired, confident and happy in the kitchen. Like its author, it's a rambunctious delight!' Nigella Lawson'Deliciously fun, informative and simply makes me smile. Joyful indeed!' Yotam OttolenghiIf you already enjoy the eating part, you have everything it takes to find joy in cooking too. There's no pressure to be a great cook, but everyone can aspire to be a better cook, and therein lies the fun.Let Alice Zaslavsky, bestselling author of In Praise of Veg, lead you on a journey to confident, intuitive cooking. This vibrant kitchen manual contains stacks of veg-forward recipes that you'll want to cook on a weekly basis, but the real gold lies in the handy kitchen skills and know-how that will help build the foundations for a lifetime of better cooking. Start with Slapdash (really outstanding stuff simply thrown together) then move to On Autopilot (great go-tos for weeknights on the fly) and Making the Most of It (gluts and leftover makeovers). Soon you'll be ready to Loosen Your Shoulders (weekend pottering and entertaining), just in time for some Seriously Good Sweeties (like, *seriously* good).Whether you're already a dab hand, you're a battler who finds cooking a bit meh, or you're starting from 'which way do I hold the knife?', The Joy of Better Cooking has all the inspiration, hand-holding and cheerleading you need to relax into the rhythm and truly enjoy cooking for your family and friends.Trade Review'Generous, empowering and original - like having your own cheerleader in the kitchen.' Anna Jones'This is the very book you need to teach you how to be inspired, confident and happy in the kitchen. Like its author, it's a rambunctious delight!' Nigella Lawson'The kind of book that makes anyone welcome. Deliciously fun, informative and simply makes me smile. Joyful indeed!' Yotam Ottolenghi 'In The Joy of Better Cooking, the indomitable Alice Zaslavsky injects every page and every recipe with her trademark zest for life and good food. This is a delicious blueprint for how we can all cook better - with confidence and panache - bringing color and brightness to every mealtime.' Hettie Lui Mckinnon'The first step towards becoming a better cook is learning to be kinder to yourself, to roll with your mistakes, to chase not perfection, but improvement. Alice's approach is not just informative and joy-inducing, it's empowering: you will be inspired to head into the kitchen armed with not just recipes, but the will to make each dish your own. By the time you sit down for dinner, happy and relaxed, you'll already be thinking ahead to your next meal, and what you'll learn next.' J. Kenji Lpez-Alt'Alice Zaslavsky will burst into your kitchen with her expertise and enthusiasm for food and cooking. The Joy of Better Cooking is an essential addition to your bookshelf that will inspire you to create many delicious things.' Bonnie SternTable of ContentsWelcome aboardAbout the Bonus BitsChapter 1: Slapdash - Really outstanding things simply thrown togetherChapter 2: On Autopilot - Great go-tos for weeknights on the flyChapter 3: Making the most of it - Gluts, windfalls and leftover makeoversChapter 4: Loosen your shoulders - For weekend pottering and entertainingChapter 5: Seriously good sweeties - Like, *seriously* goodSome for 'RonThanksIndex

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Book SynopsisBeing able to share a meal with family and friends is something to celebrate enjoying home-cooked food together, whether it's a meltingly tender weekend roast or a cake fresh from the oven.Filled with beautifully photographed dishes that really do taste as good as they look,The Good Housekeeping Ultimate Collectionhas mouthwatering inspiration for every type of get-together. The recipes cater for all skill levels and have been Triple-Tested in the Good Housekeeping kitchens to ensure they'll work every time. And with more than 400 recipes, you'll reach for this cookbook again and again for years to come, whether you're making vegan dishes or cocktails, or want budget-friendly meals or foodie gifts for Christmas. Whatever the occasion, theUltimate Collectionhas a brilliant flavour-packed solution.

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Book SynopsisWe might love our eggs mini, but there's nothing small about our new cookbook.We know the importance of a tasty treat and thought it was time that some old favourites were given a yummy Mini Eggs twist! We've popped on our aprons and have spent a lot of time getting messy in the kitchen to bring you this book of 60 favourites.So whether you're after a scrummy pud, a mouth-watering breakfast or some crumbly cookies that will wow your friends at the next bake sale, this book is just what you've been looking for.Dig in for delicious recipes including:Mini Eggs Rocky RoadMini Eggs MilkshakeChocolate Meringue Mini Eggs BasketsMini Eggs BlondiesSuper Speedy Mini Eggs Easter Fudge NibblesMini Eggs Butterfly Surprise CakeAnd lots more!

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Book SynopsisGolden and crispy on the outside, deliciously moist and spicy inside, what's not to like about falafel?The falafel may be pretty humble but it is extremely versatile and packed full of delicious potential whether you're sticking to traditional chickpeas or experimenting with more unconventional flavours like beetroot, pumpkin or butterbean.From light accompaniments and simple salads to sandwiches and substantial mains, this book will provide you with plenty of ways to enjoy this healthy and nutritious street food, all year long.Recipes include: Spiced Falafel and Feta Burgers Falafel Shakshuka Greek Falafel and Horiatiki Village Salad Falafel Buddha Bowls Moroccan Spiced Falafel and Vegetable Tagine Falafel Souvlaki

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Book SynopsisOver 100 delicious recipes made with just 5 ingredientsCooking for children needn't be tricky or time-consuming. Grace Mortimer, creator of Instagram sensation My First Meals (@_myfirstmeals), offers an array of easy, delicious and healthy dishes that are packed full of flavour and simple to prepare.Grace shows parents and carers how to create scrumptious breakfasts, quick snacks, tasty lunches and hearty dinners using no more than five ingredients.Each simple, healthy and tasty recipe is perfect for young children, however adventurous they are. Discover favourites like baked bean waffles, Florentine pizza, raspberry yoghurt muffins, Bolognese pinwheels, and many more new ideas.My First Meals offers fun, fast, family food, made with maximum flavour and minimal fuss.

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Book SynopsisFeed a family of 4 for under 5 in this essential new cookbook no fancy equipment, skills or ingredients required!Feed Your Family for Under a Fiver is the debut cookbook from TikTok sensation Mitch Lane, saving your family's mealtimes, and your budget!Mitch Lane AKA @mealsbymitch is one of the UK's most-loved home cooks, providing quality budget recipes and helping families up and down the country to cope with the cost-of-living crisis. This book is packed full of easy, comforting, crowd-pleasing recipes that anyone can make on a budget, no matter your experience. These recipes don't demand much space, expensive kitchen equipment, or a long list of store cupboard' spices and ingredients. Mitch set himself the challenge of walking into the supermarket with a fiver and coming out with everything he needed to make a meal and now he's sharing it with you.Including delicious recipes such as: Tandoori Chicken Traybake, Halloumi Tacos with Salsa and Chilli Yoghurt, Vegetable Quesadillas, B

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Book SynopsisJamie''s Kitchen guides you through tried and tested methods for classic food that''s full of flavourThis is the ultimate guide for people who love great food and want to cook. It''s packed with clear, no-nonsense advice and inspiration, as well as over 100 brand new recipes from the cookery course and the restaurant.Jamie''s Kitchen walks you through techniques like poaching, braising and pot-roasting and gives you the skill you''ll need to create beautiful, feel-good food. From delicate Citrus Seared Tuna with Crispy Noodles, Herbs and Chilli to succulent Barolo poached Fillet Steak with Celeriac Mash, there are dishes for every occasion. Jamie''s approach is honest and easy - this is not a heavy duty ''cook like a professional'' book, weighed down with facts, figures and techniques. Jamie guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting. Jamie Oliver encourages you to haTrade ReviewJamie's Kitchen guides you through tried and tested methods for classic food that's full of flavour * from publisher's description *Jamie offers lots of his chunky, hunky dishes for feeding the hungry, and slathers the whole lot with ladlefuls of encouragement * Daily Telegraph *This is simply brilliant cooking, and Jamie's recipes are a joy Nigel Slater * Nigel Slater *Jamie's still a class act. The food is scrumptious and easy to prepare ... should re-ignite even the laziest cook's passion for food * OK! *

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Book SynopsisTwo friends. Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. Over 100 incredible Canadian recipes from coast to coast and the Great White North.

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Book SynopsisTrade ReviewPerfectly suited to our renewed penchant for baking during lockdown * Huffington Post *Sarah [is] an expert on how to cheat recipes if you are missing key ingredients * Times *Lightning-quick recipes . . . the perfect solution if you find yourself craving something sweet, but don't fancy spending an hour in the kitchen * Stylist *The queen of store cupboard baking * Huffington Post UK *These are vital hacks right now. Her coconut berry pavlova genuinely takes six minutes to make, and probably even fewer to scoff * Female First *Can't be bothered to bake? These quick 'n' easy treats are ideal . . . Got a spare lockdown six minutes? That's enough time to whip up a fantastic homemade sweet treat . . . Full of delicious bakes that will inspire you to get cooking without having to slave over a stove for hours * Sun *Miraculous-sounding baking tips . . . When it comes to baking, Rainey has a history of making the daunting and complicated suddenly seem achievable * i *Full of simple, super-speedy recipes * Prima *Does what it says on the tin. Teaches you how to creat delicious, eye-catching dishes in less time than it takes to hard boil an egg. For amateur bakers looking for a fuss-free first step, six might just be the magic number * Daily Telegraph *Brilliant. 100 mouthwatering treats that can be rustled up in six minutes flat * Daily Mirror *Packed with quick and easy recipes * Irish News *Clever hacks * Herald *Heaps of inspiration * Sunday Express *If we ever needed cake, this is the time. These are vital hacks right now * The Post *6-minute Showstoppers ticks all those boxes - cakes and bakes that barely take any effort to wow, and will satisfy that craving for something comforting and tasty * Publishers Association *PRAISE FOR THREE INGREDIENT BAKING: * - *Being a star baker? It's so simple . . . recipes that use just three ingredients to make fabulous showstoppers without any fuss * Daily Mail *We're amazed that you can make so many delicious cakes, bakes and puddings with just three ingredients! This book has it all * BBC Good Food *Three is the magic number with these quirky, easy recipes * Sainsbury's Magazine *

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Book SynopsisEleven Madison Park is one of New York City''s preeminent fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical technique.Under Chef Humm''s leadership, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.Trade ReviewEleven Madison Park is currently one of the most elegant, delicious, and creative restaurants in the country, and the reason for that is the leadership and vision of Chef Humm. He has done what many of us in the culinary world aspire to do: craft an experience that tastes delicious, that is extremely creative, and most importantly, very personal. That is what has made him a leader in the industry and Eleven Madison one of the best restaurants in the United States. - Grant Achatz, Alinea, ChicagoChef Daniel Humm has clearly made Eleven Madison Park a culinary destination, continuing to evolve and develop his own personal style. His book elegantly captures the refinement and focus that have always been a hallmark of his cuisine. - Thomas Keller, The French Laundry, Yountville@font-face { font-family: "Cambria";}@font-face { font-family: "Lucida Grande";}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoAcetate, li.MsoAcetate, div.MsoAcetate { margin: 0in 0in 0.0001pt; font-size: 9pt; font-family: "Times New Roman"; }span.BalloonTextChar { font-family: "Lucida Grande"; }div.Section1 { page: Section1; }"It is quite a privilege to have Daniel Humm in New York, not just as one of our great chefs, but also as a great friend. His delicate cuisine is so well portrayed in this book, which showcases the passion and genuine talent of a modern chef." - Daniel Boulud, Daniel, New York City

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Book SynopsisThe best-selling team behind Charcuterie deepens our understanding of an ancient craft.

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Book SynopsisThe latest book from Great British Bake Off's Chetna Makan, queen of Indian home cooking OVER 80 BRAND-NEW TASTY RECIPES TO ENJOY WITH FRIENDS AND FAMILY FROM BAKE OFF'S CHETNA MAKAN Chetna Makan is the queen of Indian home cooking. First introduced to us on The Great British Bake Off, Chetna has since authored several bestselling cookbooks that combine her inventive flavors with a love of simple Indian recipes. In this newest collection, Chetna provides us with flavor-packed feasts designed to please a crowd. Chetna's accessible style and supermarket-friendly ingredients prove that you don't need to be an expert to entertain. Chetna's Indian Feasts provides a varied array of delicious dishes, grouped together by theme so you know exactly how to pair your platters. Whether this is a big celebration or a quick-fix family dinner, you will find enticing yet easy recipes for every occasion. Vibrant, vari

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Book SynopsisBrunch in London the iconic cookbook, featuring over 100 recipes from 100 of London''s best restaurants, cafés and celebrity chefs.100% of the profit from the sale of this book will fund OnePlate''s sustainable food projects and farms in Africa and Asia to nourish and enrich the lives of children in great need.This is the cookbook for global impact and we have a number of Michelin star venues, celebrity chefs and food writers involved, who have united together for impact, including: Jamie Oliver, Angela Hartnett, Anna Jones, Melissa Hemsley, Diana Henry, Claire Ptak, Rick Stein, Ella Mills, Yotam Ottolenghi, Philip Khoury, Heston Blumenthal, Alex Dilling, Jason Atherton and Skye Gyngell.A cookbook, coffee table book, destination guide and book of inspiration all in one!! This is the perfect gift and addition to your kitchen.Luxurious hardcover with intricate gold foiling and a textured grain finish. This 432-page book is printed on eco-friendly wood-free paper using soy ink.With over 100 recipes included, Brunch in London features recipes that have remained a top secret, until now, from some of the most lucrative names in the industry. Including; Granger & Co, The Savoy, BRAT, Berners Tavern, Dishoom, E5 Bakehouse, Hide, La Fromagerie, Nobu, Pophams, St John, The Goring, The Ritz, Wild by Tart, Daylesford Organic, Lina Stores, Nopi, Peggy Porschen, Spring, Violet Bakery and Honey & Co. Just to name a few!---------ReviewsIt's been a privilege to support this brilliant OnePlate cause that helps children in developing countries. The joyful, amazing thing about food is that it brings people together and is the best way to share the love. Jamie OliverI didn't hesitate for a second to donate a recipe for Brunch in London. Food brings sustenance and joy to many lives, just like the OnePlate team, which tirelessly works to nourish and empower communities through sustainable farming. Yotam OttolenghiI'm a big fan of OnePlate and the work they do every child deserves to be safe, fed and cared for. Melissa HemsleyCharity is all about supporting each other and awareness; if you are reading this, I thank you, for supporting those less fortunate than ourselves and appreciating the amazing work this charity does. I believe our relationship with food is the one thing that can connect us to form communities, nourish each other, and to unlock positive emotions. OnePlate has the same outlook and goes out into the world to make these relationships flourish. Heston BlumenthalPeople thrive when they have access to good food; what OnePlate are doing is so important and I couldn't be happier to be a small part of it. Rick Stein----------From the back coverFrom a proper London fry-up to espresso cookies, Brunch in London celebrates over 100 delicious dishes from every corner of this incredible city and its enviable food scene.With recipes from The Ritz and St. JOHN to Hoppers and Pophams, plus guest features from the likes of Jamie Oliver, Yotam Ottolenghi, Anna Jones, Heston Blumenthal, Angela Hartnett, Diana Henry, Claire Ptak, Melissa Hemsley, Rick Stein, Philip Khoury and Ella Mills, you''ll elevate your weekend fare to new heights.This iconic cookbook has been created with love by OnePlate, a charity partnering with the hospitality industry to fund sustainable gardens and farms for children in great need.London''s food scene has united together with OnePlate to make a difference.This is a cookbook for impact, with 100% of profit from the sale of this book funding life-changing food projects to nourish children. Bring the best of London into your very own kitchen while making a difference.----------Author: Thérèse Nichols. Project Manager: Harriet Webster. Food Photographer: Georgia Gold. Project Photographer: Dean Hobson. Prop Styling: Emily Ezekiel. Food Styling: Emily Ezekiel & Joseph Denison Carey

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Book SynopsisA book to accompany the hit BBC2 TV series "The Great British Bake-off". It takes us on a tour of the very best in baking our nation has to offer - from Eccles cakes to Cornish pasties, Chelsea buns to Scottish gingerbread.

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Book SynopsisA journey through Northern Thailand in 120 authentic recipes with stunning location photography.

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Book Synopsis

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Book Synopsis

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