General cookery and recipes Books

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Book SynopsisMore than 150 irresistible recipes, including signature cocktails, from renowned chef Vivek Singh. Cinnamon Kitchen is the sibling of the great Westminster restaurant The Cinnamon Club, Where chef Vivek Singh made his name and helped spearhead a new and exciting direction for Indian food. As Executive Chef at Cinnamon Kitchen, Vivek has brought all of his talents to create new and exciting Indian dishes, all with fresh modern twists, and this cookbook is a collective of the very best of them. With starters including Tandoori-Spiced Oysters, Into-Chinese Stir-Fried Chicken with Dried Chillies mains and desserts to end your day like Spiced Banana Tarte Tatin, Singh marries ingredients and techniques from around the world with the traditions and flavours of Indian cuisine to create something truly unique and exciting. There are also fascinating tales of the spice trade and incredible insights into Singh's magical methods of spicing via key techniques masterclass.Trade ReviewCinnamon Club Cookbook: More than 130 recipes from the restaurant that revolutionised the way we think about Indian food. * Esquire *Cinnamon Club Seafood Cookbook: Best Seafood UK Cookbook. * 2006 World Gourmand Awards *Step-by-step guides illustrate the making of restaurant favourites such as layered parathas, while the 'basics' chapter lays great foundations * Metro *

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Book SynopsisNigella Lawson described Anna Del Conte's book Portrait of Pasta as 'The book that actually changed the way the English thought about Italian cooking… and the instrumental force in leading us from the land of spag bol, macaroni cheese and tinned ravioli'. Now Anna Del Conte has fully updated and revised that book, introducing many new recipes, to create Anna Del Conte On Pasta. This is a delicious collection of 120 recipes, many of which can be cooked within minutes. The book starts with a fascinating historical account of pasta, then guides you through how to cook pasta, and explores the different types of pasta. The recipes, which come from every region of Italy, are divided into easy to navigate chapters on meat, dairy, vegetables, soups, stuffed and baked pastas. This is a classic Italian cookbook, and will quickly prove essential in your kitchen. Her accolades include the prestigious Duchessa Maria Luigia di Parma prize for Gastronomy of Italy, in 1987; the Premio Nazionale di Cultura Gastronomica Verdicchio d'Oro prize for her contribution to the dissemination of knowledge concerning authentic Italian cooking, in 1994 and In 2010, she was awarded the honour of Ufficiale dell'Ordine al Merito della Repubblica Italiana, in recognition of the importance of her work in keeping alive Italy's good image in the UK.

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Book SynopsisFor 25 years, the Burdon family have managed Jervaulx Abbey, one of the largest privately owned Cistercian abbeys in the UK. This book celebrates the wonderful cakes, bakes and chutneys they have become famous for in that time, all sold from the neighbouring Jervaulx Abbey Tearoom. From classic bakes such as their fruity tea bread to cakes with a modern twist such as their legendary red velvet cake, the loaves, tarts and tray bakes to emerge from the oven at Jervaulx have kept guests heartily fed for 25 years. Alongside these, they have also become famous for their range of relishes, jams and chutneys, which include a sumptuous Wensleydale beer and apple chutney, while their raspberry and almond cake was named Best Free-From Product at the Deliciously Yorkshire Awards in 2017. The tearoom is run by Ian Burdon and his wife Carol, and their two daughters Gayle and Anna, but it was Ian’s father, Major Burdon, who bought the land and what remained of the twelfth century abbey as a place to return to his Yorkshire roots in 1971. The abbey’s significant restoration project was managed by his sons, Rae and Ian, before in 1993, Ian and Carol repurchased part of the estate and converted a couple of greenhouses into the Jervaulx Abbey Tearoom, with daughters Gayle and Anna joining the business 15 years later. By making and selling a range of freshly made food since then, using ingredients sourced locally from producers around Yorkshire, the Burdons have not only bought a great deal of joy to their customers over the years but they have also followed in the footsteps of the monks who originally lived and worked within the abbey’s walls. This book is a must-have not only for fans of the abbey and its tearoom, but for cake aficionados everywhere.

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Book SynopsisCelebrating our amazing farmers and the food they produce, this timely and topical sequel highlights 40 of the UK’s most influential and innovative farms including Riverford, Yeo Valley, Belvoir and the Michelin-starred Cumbrian restaurant, L’Enclume. For The Love of the Land II features a delicious range of recipes, from British meats to knockout vegetarian dishes and irresistible desserts, as well as fascinating insights into cutting-edge farming practices that put conservation and sustainability at the forefront of our food production. Suitable for home cooks of any skill level, this book is also the perfect read for anyone who is interested in where their food comes from.

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Book Synopsis Made from nectar concentrated down to a sweet stickiness by tens of thousands of bees working together in the hive, honey can be found all over the world. Caribbean jerk, Spanish tapas, French sauces, British biscuits and Turkish cakes all gleam with the sweet stuff. It can take no more than a spoonful of honey to bring its deep flavour to a dish. As a marinade it enhances meat and poultry, and works particularly well with nuts and fruits, cream and cheese, and herbs and spices. Join award-winning author Hattie Ellis in the kitchen as she shares over 80 recipes covering meals throughout the day, snacks, sweets, puddings, sauces and drinks. From Honeyed Chicken and Aubergine Biryani and Honey Sauce Vierge to Honey, Apple and Rosemary Jelly and Sicilian Honey Balls (Sfingi), Hattie explores different flavours and varieties of honey from around the world. Spoonfuls of Honey also explains what to consider when buying and storing honey, gives tips on its use in your cooking, examines the benefits to your health and includes the role bees and honey play in nature. Chapters include: What is Honey?; A-Z of honey; A-Z of honeybees; Honey in the kitchen; How to buy and store honey; How to taste honey; Honey and health; Honey and the natural world; Around the world in 90 pots. Recipe chapters include: Breakfast and brunch; lunch and supper; Snacks, sides and sauces; Teatime baking; Puddings; Preserves, Sweets and drinks

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Book Synopsis The Food Almanac is a monthly collection of food stories told by an eclectic mix of voices from the literary, performance and food worlds. From legendary food writers and lauded chefs to up-and-coming poets and debut novelists, each story looks at the gastronomic world through a cultural prism, using food as a way to explore deeper issues. SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2021 The Food Almanac is a seasonal collection of recipes and stories celebrating the joy of food – a dazzling, diverse mix of memoir, history, short stories and poems alongside recipes, cooking tips, menus and reading lists. Join Miranda York, editor of At The Table, as she guides you through the year, with contributions from legendary food writers, lauded chefs, up-and-coming poets and award-winning novelists. With recipes and stories from Yotam Ottolenghi, Diana Henry, Felicity Cloake, Meera Sodha, Raymond Blanc, Deborah Levy, Anna Del Conte, Fuchsia Dunlop, Anna Jones, Olia Hercules, Rachel Roddy, Zoe Adjonyoh, Nik Sharma, Kit de Waal, Russell Norman, Tamar Adler, Nik Sharma, Claudia Roden, José Pizarro and many more. This is a book about good things to eat – a companion in the kitchen and a conversation with your favourite food writers. Join us at the table. "This is a book to keep both in the kitchen and on your bedside table. Reading it felt as soothing as podding broad beans. This collection of seasonal thoughts, ideas, book lists and recipes is packed full of delicious treats from wonderful food writers, from Claudia Roden to Diana Henry, from Itamar Srulovich to Meera Sodha. It's like having a lovely conversation about food with friends." – Bee Wilson "A joy for anyone who loves reading about food, The Food Almanac weaves poetry, recipes, essays and illustrations together to make a book that will carry you through the year. Rich, diverse and thoughtful." – Diana Henry "Not just a book for all seasons, but for all moods too – a timeless, eclectic, truly satisfying feast of great food writing." – Felicity Cloake "A brilliantly curated collection of work from the best, freshest and most thought provoking voices in food." – Tim Hayward "A delightful and diverse combination of ideas, recipes, poems and essays by a stellar collection of writers, The Food Almanac is a tonic for the palate and the mind. Louise Sheeran’s illustrations are wonderful too." – Fuchsia DunlopTrade ReviewPraise for The Food Almanac: ‘A joy for anyone who loves reading about food … weaves poetry, recipes, essays and illustrations together to make a book that will carry you through the year. Rich, diverse and thoughtful.’ – Diana Henry 'The perfect book to tuck into for a long read during the cold days and nights of winter and then dip back into throughout the year.' - The Independent, 'Food Books of 2020' 'Beautifully illustrated, winningly written.' – The Times ‘Not just a book for all seasons, but for all moods too – a timeless, eclectic, truly satisfying feast of great food writing.’ – Felicity Cloake 'A literary pick-and-mix by your favourite food writers…suitable to enjoy snuggling under the duvet, with Love Actually on a loop.' -The Oldie 'Beautifully illustrated and produced, it’s a book to curl up with as we head towards the darker months.' – Telegraph Weekend

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Book SynopsisWith Fairytale Cooking, you can rediscover your favourite childhood fairytales then head to the kitchen to create your own culinary wonderland.Deliciously enticing recipes take you on a journey through Little Red Riding Hood's mysterious forests, across The Snow Queen's glittering landscapes and into the ocean's depths with the Little Mermaid, where the menu has a distinctly fish and seafood theme. From richly aromatic spiced lamb tagine fit for the sultan's palace in Aladdin, to an opulent hazelnut and chocolate parfait from the king's ball in Cinderella - here are 60 recipes, created specifically with the home cook in mind and designed to inspire you to cook and to dream.Fairytales featured: Little Red Riding Hood - Aladdin - Cinderella - The Little Mermaid - Beauty and the Beast - The Snow Queen.

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Book SynopsisDeck the halls with plant-based goodies, for Vegan Christmas is here.We all know the state of panic. It''s your turn to host the whole family for the holidays, which means dozens of people, so you''re already stretched thin. And then you find out that so-and-so''s new boyfriend is vegan! Luckily for you, this book is a foolproof guide to making plant-based meals for the holidays.You could start your guests with a round of blinis and faux caviar. Then, when they''re getting snacky, bring out the arancini and dairy-free aioli. When you''re laying out the big dinner spread, you can offer your vegan guests tempeh and mashed sweet potatoes, stuffed pumpkin, and many more devilishly starchy options. Then, for dessert, roll out the chocolate truffles, a black forest cake, fruit pies, and more!Plus, who even needs meat or animal products, when you''re surrounded by your friends and family?

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Book Synopsis Compose a delicious small-bite meal out of simple recipes and thoughtfully selected ingredients.The Curated Board: Inspired Platters for Any Occasion elevates the art of composing delicious small-bite meals. From family breakfast and afternoon tea to date night and game night, food stylist Bebe Carminito presents twenty-eight themed boards and platters with more than sixty-five effortless recipes and suggests perfect pairings along with styling tips for optimal presentation. Presenting a diverse array of platters from culinary influencers celebrating their gastronomic heritage, The Curated Board invites you to create spreads for all your special occasions. Raid your pantry and fridge and pair your favorite prepared foods with Bebe’s delicious homemade dips, snacks, baked goods, salads, cocktails, and sweets. Relish in Green Chile, Spinach & Artichoke Dip, Pineapple-Jalapeño Cheese Balls, Herbes de Provence Grissini, Campan

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Book SynopsisAS SEEN ON TVEasy feasting is back on the menu with this new collection from TV''s Jeremy Pang. Bringing together the best flavours from across East and South East Asia, Jeremy Pang''s Simple Family Feasts includes more than 80 irresistible recipes for the whole family to enjoy.Nine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family.To simplify the cooking process, most of the recipes can be prepared using Jeremy''s signature ''wok clock'' technique, where the ingredients are laid out in a clock formation in the order they will be cooked. The new ''feasting wheels'' will help you find a balance of colour, flavour and texture across

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Book SynopsisThis title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surrounding organic food and drink. It features more than 750 beautiful photographs showing ingredients, step-by-step sequences as well as the finished dishes which include Garlic and Squash Soup, Smoked Haddock with Mustard Mash, Spicy Venison Casserole and Sticky Pear Pudding. It includes nutritional breakdowns for every recipe. This practical book offers a clear explanation of the organic movement with advice on buying organic food, storing and cooking, including 140 recipes. A visual encyclopedia features the exciting range of fresh and store-cupboard organic ingredients available from farmer's markets and supermarkets. There is detailed information on how their health benefits are superior to conventionally grown foodstuffs. Fruit and vegetables, meat, poultry, fish, herbs and seasonings are discussed. All the recipes are as delicious as they are healthy, and there are suggestions for all kinds of meals from light lunches to special occasion dinner parties.

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Book SynopsisMindfulness in Baking is a delightful insight into how the act of baking is a practical meditation by its very nature. An inspiring author explores what it means to use our hands, why kneading promotes wellbeing, and explores the true and enduring value of eating real food. Table of ContentsContents Introduction The Age-Old Art of the Hearth Chapter One: Simplicity Chapter Two: Using Our Hands Chapter Three: Baking for Well-Being Chapter Four: Baking for Enlightenment Afterword Food for Friends Resources Index

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Book SynopsisDive into this deck of 52 cards containing delicious mocktail recipes, both classic and modern. The box also includes a pocket-sized booklet and stand for displaying the recipe cards.Long gone are the days when alcohol-free meant a pint of lemonade! Whether you''re a mocksologist in the making or looking for new ideas to refresh your repertoire, let The Mocktail Deck help you to mix the perfect blend.This beautiful deck of cards features 52 illustrated recipes that offer delicious alternatives to alcohol for any occasion. From crafted classics to nouveau mocks, choose your impressive aperitif or post-dinner tipple at random or keep your favourite card close to hand.- This box includes 52 individual cards and a 16-page booklet with extra mocktail-making tips and tricks.- Display your mocktail recipe in the high-quality wooden stand as you create the perfect sip.- Each card features a bespoke illustration.This is an ideal gift for all those who appreciate the unique alchemy of mocktail making.

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Book Synopsis As featured in WSJ. Magazine and The Financial Times Welcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside Lara Gilmore and Massimo Bottura – the renowned chef behind three-Michelin-starred restaurant Osteria Francescana – designed Casa Maria Luigia to celebrate the hospitality and wonderful, earthy cuisine of Italy’s Emilia-Romagna region. Their one-of-a-kind guest house boasts not only exquisite food, but gorgeous interiors filled with contemporary art, unique design objects, and an impressive collection of Italian cars and motorcycles. Slow Food, Fast Cars captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. Created in close collaboration with Lara and Massimo, the book collects 85 authentic, accessible recipes for breakfasts, brunches, and all-day snacks, including frittatas and focaccias, salads, cakes and pastries, jams and preserves and more. At Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish’s origins and ingredients. Evocative photography and personal essays tell the fascinating stories behind every element of this magical guest house, from the incredible food to the interior design, cars, vinyl collection, garden, and country landscape.Trade Review'The best B&B in the world? ... Slow Food, Fast Cars tells the story of Casa ML and its recipes.’ – The Financial Times 'Italy’s most creative chef.’ – The Times 'If breakfast is stuck in a routine, take a leaf out of Lara Gilmore and Massimo Bottura’s new book.’ – Waitrose Weekend 'If you can’t get away for a stay at Casa Maria Luigia, this book should at least scratch your wanderlust itch.' – Robb Report‘Don’t be surprised if you find yourself searching for flights to Italy while leafing through.’ – Galerie‘Even for readers who aren’t en route to Italy, these engaging stories and delicious recipes will give them a reason to visit the grocery store in search of ... all the tastes that make Casa Maria Luigia feel like both home and hotel to its guests.’ – Library JournalPraise for Bread Is Gold 'How can you not admire a cookbook that directly addresses food waste?' – Washington Post 'A recipe book that'll make you think differently ... Delicious recipes.' – Marie Claire 'Full of recipes and tips for home chefs to improvise with whatever is in the fridge.' – NPR 'Massimo Bottura turns water into wine.' – Country & Town HousePraise for Never Trust A Skinny Italian Chef 'Massimo Bottura is a luminary of the culinary avant-garde.' – New Yorker 'Fascinating windows into the workings of one of cooking’s greatest minds.' – LA Times 'Demonstrates that food has indeed morphed into an element of high culture.' – The New York Times Book Review

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Book Synopsis Petworth House has been the home of the Leconfield family since it was granted to them by Queen Adeliza, the second wife of Henry I, in 1150. The kitchens dealt with a myriad of natural ingredients from eels and oysters to black pudding and quince jellies. The recipes include Oeufs Soubise made with onion and cream, Petworth Venison Pie, Mint Ice, Friar''s Omelette, an apple pudding which in fact has no eggs, and delicious Carrolines au Parmesan, savory cheese-filled éclairs. Peter Brears is former director of the Leeds City Museums and one of England''s foremost authorities on domestic artifacts, historical kitchens, and cooking technology.

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Book SynopsisAlison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook, Dining In, features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques. (Think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavours, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). The book's Salted butter chocolate chunk shortbread is Instagram-famous, but in fact all the recipes in this cookbook are just as much a source of inspiration. Roman’s recipes set today’s trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavours like hot honey browned butter, preserved lemon, za’atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. Cooking through Dining In is be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.Trade Review"The New York Nigella: Alison Roman's book Dining In has unfussy recipes and brilliant tips to make you a better cook – just like her British counterpart." – Observer Food Monthly "'It's about recipes that are simple to make, great to eat.' She's the cook who's recipes broke the internet." – Grazia "This is not a cookbook. It’s a treasure map. Alison Roman joyously leads you to the promised land of extraordinary home cooking. Into every one of her stunningly beautiful recipes she’s tucked the clues that will invariably lead you to deliciousness: keep it simple, have fun with your food, pack in the flavor, and, most important, share it with the people you love.' – Samin Nosrat, bestselling author of Salt, Fat, Acid, Heat "Roman's book is filled with plenty [of] inventive ideas that would work just as well for a weeknight meal as for a high-stakes dinner party." –Vogue "Drool-worthy yet decidedly unfussy food."– Goop "Some of Roman's greatest hits."– The Cut "Dining In is more than just a long list of super interesting recipes – it's a book that will probably fundamentally change the way I cook. Recipes with unfussy new techniques like her Anchovy-Butter Chicken with Chicken Fat Croutons (with some radishes on the side!) produce ridiculously pleasing results that have inspired me to always take that extra little step. The book is filled with sneaky gems meant to steal the show at dinner parties. Make her Salted Butter & Chocolate Chunk Shortbread for dessert and you'll never be mad again." – Myles Tanzer, The Fader "BA superstar Alison Roman combines expertise with ease. Dining In should make Brooklynesque restaurants around the country nervous. Why would you dine out when you can roast chicken in anchovy butter and toast up croutons in the schmaltzy, umami-tastic butter, or make crispy chickpeas and lamb with greens and garlicky yogurt?"– Bon Appetit ..". you might walk right past this cookbook, with its modest title and quiet design, but take my advice and stop for a closer look... Nearly every recipe I tried was a desert-island dish: blistered green beans with creamy tahini, cumin lamb chops with charred scallions and peanuts, salted butter and chocolate chunk shortbread. Definitely for dining in, as the title suggests, since you'll want your privacy as you're licking every last crumb off your plate." – T. Susan Chang, NPR "Roman's voice is funny and energetic and such a change of pace from the usual short-and-robotic recipe format." – BonAppetit.com "Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now'."– Buzzfeed "One of the year's best cookbooks." – Joanna Goddard, A Cup of Jo "Very much a reflection of how we eat now." – Mind Body Green "Not your grandmother's all-purpose cookbook." – Food52 "A classic waiting to happen." – Epicurious "Former pastry chef and food editor Alison Roman's first book is a collection of recipes that speak to this moment in modern dining: One-pot dinners, sharable plates, casual desserts. Roman makes clever use of pantry staples and condiments to season and draw flavor out of winter vegetables and slowly simmered stews."– Eater "[Roman's] recipes feature plenty of "it" ingredients, like kimchi, pistachios, and za'atar, but they all make delicious, craveworthy sense. Flipping through Dining In, I wanted to read every word and make every dish; there's not too many cookbooks I can say that about."– Fine Cooking "Designed to make your weeknight dinner more delicious and less fussy."– The Kitchn "Alison Roman, who has cooked in restaurants (Milk Bar, Momofuku) and editorial kitchens (Bon Appetit), reads a little like a contemporary Colwin-in that her voice dances with energy and wit and self-awareness and intelligence. She seems to have little interest in precious cooking, fancy kitchen gadgets or anything that distracts from honest ingredients and foolproof techniques. To read Alison Roman is to feel a kind of instantaneous kinship."– The Atlanta Journal-Constitution "Like your best friend who's a great cook, [Alison Roman] spends a lot of ink up front persuading you that, yes, you can do this, you can cook. And as your best friend, she speaks to you in a conspiratorial tone and keeps things easy. Her recipes rely less on tricky technique than on clever flavor and textural combinations. Everything seems thrown together in a breezy manner, but the genius is evident... Every recipe seems "highly cookable," her catchphrase, and craveable. And any chef who admits she likes black olives from a can "that you can wear on your fingers" is someone we'll follow into that kitchen."– The Chicago Tribune "This isn't one of those pretty cookbooks that sits on a shelf. It's a pretty cookbook filled with winning recipes begging to be made."– The Boston Globe "Fun and approachable, and most likely better than most dishes you'd order eating out."– The San Francisco Chronicle "Alison Roman's cooking is artfully effortless, with flavors that jump off the plate. It's the kind of food you want to eat every day– and now you can." – Adam Rapoport, Editor-in-Chief, Bon Appetit "I am always wondering what Alison Roman is cooking because, without fail, it's just what I want to make (Sour Cream Flatbread! Vinegar-Braised Chicken!). From her relaxed approach to her inventive combinations, Alison's indispensable recipes are easy to prepare and fun to eat and make home the best place to dine." –Julia Turshen, author of Small Victories "Never too fancy, Alison solves the greatest mystery every home cook faces– how to transform thoughtful food into a greater-than-the-sum-of-its-parts one-pan-wonder or next-level crowd-pleasing masterpiece." –Christina Tosi, author of Momofuku Milk Bar "Unpretentious, inspired, invigorating, Alison Roman's voice is exactly what I've been waiting for in cookbooks. Within hours of opening Dining In, the irresistible Anchovy-Butter Chicken was in the oven. Dining In is destined to be a beloved, food-stained, dog-eared Bible for a new generation of cooks." – Stephanie Danler, bestselling author of Sweetbitter "Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof - and so fun to read - we're going to be cooking at home for a while. Quite possibly forever."– Christine Muhlke, Editor at Large, Bon Appetit "Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense ...This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world." – Amanda Hesser, Co-Founder, Food52Notable Press & Accolades: Best Cookbooks of 2017– Epicurious Best Cookbooks of 2017 – NPR Best Cookbooks of 2017 – San Francisco Chronicle Best Cookbooks of 2017 – Newsday Best Cookbooks of 2017– Amex Essentials Best Cookbooks of 2017– KCWR's "Good Food" Best Cookbooks of 2017– The Fader "The New York Nigella: Alison Roman's book Dining In has unfussy recipes and brilliant tips to make you a better cook – just like her British counterpart." -- Observer Food Monthly * Observer Food Monthly *"It's about recipes that are simple to make, great to eat. She's the cook whose recipes broke the internet." -- Grazia * Grazia *'Roman's book is filled with plenty [of] inventive ideas that would work just as well for a weeknight meal as for a high-stakes dinner party.' * Vogue *'Drool-worthy yet decidedly unfussy food.' * Goop *Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.' * Buzzfeed *'One of the year's best cookbooks.' -- Joanna Goddard * A Cup of Jo *'Not your grandmother's all-purpose cookbook.' * Food52 *'A classic waiting to happen.' * Epicurious *

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Book SynopsisThe Exileâs Cookbook brings together 480 recipes, from roasts and breads to condiments and soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in the period â its regional characteristics and historical antecedents, but also its links to culinary traditions across the Muslim world.

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Book Synopsis“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain.”—Sandor Ellix Katz, author of the New York Times bestseller The Art of Fermentation The New Wildcrafted Cuisine takes incorporating wild foods into your meals to a new, palate-bending level and in the process redefines terroir as we’ve come to know it. Award-winning author and “culinary alchemist” Pascal Baudar, a professional forager and wild food instructor, combines his research and in-depth knowledge of plants and landscapes with the fascinating and innovative techniques of a master food preserver. This beautifully photographed book offers up dozens of creative, seasonal recipes and instructions for preparing a variety of preserved foods, including Pickled Acorns, White Sage–Lime Cider, Wild Kimchi Spice, Wild Mustards, Currant Capers, Infused Salts with Wild Herbs, Pine Needle Vinegar, and much more. The New Wildcrafted Cuisine is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. “A beautiful book, loaded with recipes and techniques.”—Saveur “Pascal’s book contains some of the most unique and innovative ideas that you’ll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”—Samuel Thayer, author of The Forager’s Harvest “[Baudar is] perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients”—NPR’s “The Salt” “A gorgeously photographed collection of prose and recipes that’s both survival manual and mission statement.”—Los Angeles Times Trade Review"Baudar, a self-described 'professional forager' whose ingredients and preserves have been used by such chefs as Ludo Lefebvre and Top Chef winner Michael Voltaggio, shows how to transform barks into vinegars, insect sugar into beer, and rocks into plates, among other things, in this avid guide to field-and-table cooking. While most of the recipes center on fauna found in Southern California, aspiring survivalists anywhere will likely appreciate Baudar’s deep commitment to the practice. Pickled acorns, anyone? Dirt index: Swimming in the primordial ooze.”—Publishers Weekly“Pascal’s book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”—Samuel Thayer, author of The Forager’s Harvest and Nature’s Garden“As a Southern California native, I grew up with the terroir that I eventually would incorporate into my cuisine at Girasol. Pascal was my spark. The first day Pascal walked through our back kitchen door with a cornucopia of foraged California wild plants and ‘Old World’ recipe vinegars and beers, I knew I had found my voice. Pascal’s seemingly infinite knowledge and passion for what grows in the desert region we live in has truly inspired me. This book is one of a kind, a walk off the beaten trail and an exploration of true wild flavors. Chefs who truly care about finding new ways of expression and commitment to ‘time and place’ cooking will undoubtedly be captivated by it.”—CJ Jacobson, executive chef, Girasol restaurant, and winner of Top Chef Duels“Visually stunning, The New Wildcrafted Cuisine is incredibly impressive, a tour de force, a masterpiece. At long last, an author has truly captured the power and sophistication that wild foods can impart to both our diets and our lives.”—Stephen Harrod Buhner, author of The Lost Language of Plants and Sacred and Herbal Healing Beers“The New Wildcrafted Cuisine takes wild foraging to a gourmet level of creativity. I am delighted by Pascal’s ingenuity of wild combinations and impressed by his experience demonstrating the vast potential of culinary artistry. Pascal clearly articulates the procedures and details of transforming wild ingredients into practical recipes, thereby making the gifts of nature more accessible to us all.”—Katrina Blair, author of The Wild Wisdom of Weeds“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain in his coastal California bioregion, incorporating the incredible diversity he forages into a broad array of foods and drinks in exciting, elegant, and clever ways. Beyond the particulars of what he can harvest there—some which you or I might find where we live, but much of which is very different—it is his methods, ideas, and aesthetics, all of which can be applied much more broadly, that are truly inspirational.”—Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation

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Book Synopsis80 brilliant, flavour-packed Indian recipes to make in 30 minutes or less.Chetna Makan's bestselling cookbooks combine her creative flavour twists with a love of simple Indian home cooking. Taking inspiration from the eclectic tastes of Indian cuisine, these tempting recipes can all be on the table and ready to eat in less than 30 minutes. Featuring fabulous salads, traditional fast snacks, imaginative toppings for toasts, delicious dals, comforting veggie, fish and meat curries, all-in-one rice dishes, surprising raitas and dips as well as indulgent desserts, there are speedy options for every occasion. With brilliantly useful meal plans included, dishes can be enjoyed on their own or paired together and cooked quickly for an easy feast to enjoy with friends. No complicated methods, just delicious, vibrant and varied food that the whole family can enjoy every single night of the week and in little to no time at all.

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Book SynopsisHot Dinners Best Cookbooks of 2022"A gorgeous book, alive with colour and flavour, a dizzying marriage of Thai flavours and techniques with British ingredients. John Chantarasak demystifies and encourages, making his electrifying dishes accessible to all. Love it." – Marina O’Loughlin, The Sunday Times Food Critic"An innovative and beautiful book full of mouth watering recipes. The best introduction to cooking Thai food at home from my favourite new chef." – Jessie Ware"John is a talented chef, with a natural ability to produce thoughtful, delicious Thai food, and... has made a real contribution to the Thai food scene in the UK and beyond. So it's no surprise to open this book and find it full of insight and winning recipes - have it in your kitchen, you won't be disappointed!" – Andy Oliver, Chef Patron, Som SaaKin Thai translates as 'Eat Thai' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics. Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites – from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham). As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours. Trade ReviewEating John’s food is like a magician performing a magic trick, you have no idea how it’s done but you just enjoy it. John is one of the most passionate chefs I’ve ever met and the flavours of his food are insane. Kin Thai has given me an insight into John’s mind... he really is one of the most special cooks I’ve ever met and I can’t remember being more excited about a cookbook for a very long time. * Tom Brown - Chef Patron, Cornerstone (1 Michelin Star) and Great British Menu Veteran Judge *John's food has always made me happy, but also made me realise how little I know about regional Thai food myself. John told me he was writing a book and this was exactly what I hoped for - an exploration of the real food of Thailand with great ways to use our fantastic British produce in those dishes. This book will be well used and stained with a little roasted chilli oil, lime juice and nahm pla before long, a universal sign of a great cookbook. * Jack Stein, Chef Director, Rick Stein Group *I’ve been a long time fan of John’s cooking. Every time I’ve had the joy of tasting something of his I’ve walked away smiling. I’m really grateful to now get an insight into John's methods and recipes. Kin Thai is breathtakingly beautiful. From even the first flick through it will leave you inspired and equipped with confidence to cook from it. Not only will it sit proudly on my shelf, but in time I’m sure it will be covered in stains from where I’ve used it so much! * Ravneet Gill, Presenter, Junior Bake Off *Comprised largely of curries and spiced soups, John Chantarasak, founder of the Anglo Thai cooking project, amasses his recipes in a debut worthy of MoMa's hallways. * Tasting Table *

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Book SynopsisNote: This is a reissue edition of Mary Berry''s Christmas Collection originally published in 2013 by Headline. The cover and a handful of the internal images have been updated. Mary''s foolproof recipes remain the same. Mary Berry''s Christmas Collection combines time-honoured festive favourites with a variety of new and exciting dishes to spice up the season. By taking the traditional Christmas fare and giving it a twist, Mary adds sparkle to every celebration.Simple yet reliable recipes and Mary''s handy hints will take the pressure off entertaining, whether it''s for the big day itself, a Boxing Day crowd or an intimate New Year family gathering.With an invaluable Christmas Day countdown, sample menus, shopping lists and ever-popular tips on preparing ahead and freezing, this is the must-have companion to the festive season.Chapters include: * Canapés* First Courses* Fish and Vegetarian* ChristmaTrade ReviewContains 100 fabulous recipes - both traditional and modern - for a hassle-free festive season, including an invaluable Christmas Day countdown, advice on cooking for a crowd, and tips on preparing ahead and freezing. * Daily Mail *For a foolproof Christmas, lots of Mumsnetters turn to Great British Bake Off royalty Mary Berry. Mary even kindly provides sample menus and shopping lists alongside her straightforward Christmas Day countdown, giving you a bit more headspace in those last few hectic days * MumsNet *Christmas wouldn't be Christmas without a tried and trusted Mary Berry recipe or two. . . The reason we love Mary Berry recipes is that they always work. You know what you're going to be getting - the best version of a familiar flavour, the ultimate take on a well known dish * Red *

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Book SynopsisDiscover the master guide to simple, healthy and delicious Chinese cooking from the creator of the hit show Gok Wan''s Easy AsianFor Gok, Chinese food is all about sitting down, tucking into fantastic food that is fuss-free, healthy, and packed with flavour.Now, in Gok Cooks Chinese, he gives us his personal and modern take on the Chinese food that he grew up eating.With 80 different recipes and chapters on Chinese Takeaway Classics, Dim Sum, Street Food and One Pot Wonders (to name a few), you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself.Filled with mouth-watering dishes including: My Perfect Fried Rice Spicy Sichuan Chicken Poppa Wan''s Amazing Pork Ribs Leftover Roast Duck Noodles Sweet and Sour Fish My Ma-Po Tofu with Chinese OmeletteAbove all, Gok Wan will help you replicate your favourite takeaway dishes in your own kitchen!

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Book Synopsis75 fail-proof recipes for pizza, focaccia, and calzone from the world’s most trusted and bestselling Italian cookbook series.Trade Review"Smoking-hot new tomes from Phaidon... full of expert advice." —Sunday Times Travel Magazine "Sturdy (essential for books to be used in the kitchen) and each goes beyond its rather simple title... The recipes include a few surprises... Each of these well-written (and photographed) books deserves a place on your kitchen shelf."—Italia!

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Book SynopsisDiscover mouth-watering, time-saving recipes to put the flavour into your new year in Nadiya''s bestselling cookbook''An abundance of refreshingly original ideas. Her recipes are achievable for us all'' DAILY EXPRESS________Nadiya''s Fast Flavours puts the excitement back into your daily meals, with all the recipes from her BBC2 programme and more besides.Known for her bold and surprising flavour combinations, Nadiya loves to throw the rulebook out of the window, by adding her signature twists to classic recipes. With this book she makes it easy for you to do the same, sharing a host of anyday recipes that are guaranteed to make your taste buds sing, including . . .· Brioche Custard French Toast· Sweet-And-Sour Prawns with Noodles· Squash, Saffron And Grapefruit Soup· Blueberry And Fennel Ice Cream Cake· Lemon Leg Of Lamb with Jewelled Couscous· Coffee-Glazed FocacciaSour, sweet, spicy, zesty, earthy, fruity, herby - Nadiya''s delicious recipes offer new and innovative ways to pack your meals with flavour, using clever shortcuts, hacks and handy ingredients to put the wow-factor into your food but without spending hours in the kitchen.________Praise for Nadiya Hussain:''Let Nadiya fill your kitchen with pure joy'' Woman & Home''All hail the brilliant Nadiya Hussain'' Radio Times ''The queen of Bake Off'' Good HousekeepingTrade ReviewAn abundance of refreshingly original ideas . . . Her recipes are achievable for us all * Daily Express *Simple tricks to create bold and surprising flavour combinations, without spending hours in the kitchen * Great British Food *Fancy making your dinners a little more adventurous? Nadiya Hussain is causing a stir with some quirky flavour combos . . . Packed full of exciting recipes for all the family * Sun *Packed with clever shortcuts, it'll help you get dinner on the table in no time. There are fabulous bakes and brilliant midweek meals * Good Food *A fun and exciting book to have in your kitchen . . . This book is bound to mix up a mundane midweek dinner! * Your Home Magazine *

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Book SynopsisSalt blocks are a big deal, and they are getting bigger. They bring an otherworldly beauty to the kitchen. Luminous crystals shot through with hues of rose, garnet and ice offer a template for preparing food that is as arrestingly visual as it it tantalizingly beautiful. Salt expert, Mark Bitterman outlines the ancient practice of cooking on salt blocks, while providing simple, modern recipes. The introduction provides a thorough manual on everything you need to know to buy, use, heat, maintain, and clean salt blocks with confidence. 70 recipes are divided by 5 techniques: Serving, Curing, Warming, Cooking, and Chilling. Salt blocks are not only beautiful, but will appeal to people interested in grilling, baking, general cooking, curing, and notably, entertaining. About 500,000 salt blocks come into the country every year. Author Mark Bitterman''s company, The Meadow, sells over 70,000 blocks per year. Some are sold in bulk to hospitality businesses, but most are going directlyTrade ReviewQ:--Barbara Goldberg "Is the idea of cooking and serving on salt blocks new?" A:--Mark Bitterman "It's less than a decade old. Its discovery is a little shrouded in mystery. I think there was some opportunistic cooking maybe on salt stones in ages past. But in terms of salt-block cooking the way we think of it now, all evidence I have is that it's an American invention." (This article can be found on Reuters and Yahoo News! 07/23/14) (Barbara Goldberg, Chicago Tribune)"The salt expert gives lessons on cooking with salt bricks, which adds a sublte saltiness and can get hot enough on a grill to sear steak." (Food & Wine)"If the subject of salt is intriguing to you, as it is to me, here are some books available on the subject: Mark Bittman. Salted: A Manifesto on the World's Most Essential Mineral. And also Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks. Bittman is an expert on salt and tells the tale beautifully." (Lou Jane Temple, Kansas City Star)"SALT BLOCK COOKING follows up on the author's prior 2010 introduction to the concept in SALTED and provides a powerful account on how to use Himalayan salt blocks for grilling, baking, and cooking. Some seventy recipes are used to display all the basics of using salt blocks to maximum advantage , and include everything you need to know about the process, from shopping for a block and maintaining one to healing, cooling and serving all kinds of foods. A 'must' for any cookbook collection looking for the basics on salt block use" (James A. Cox, Midwest Book Review)"Good read. Salt Block Cooking by Mark Bitterman is the home cook's guide to a technique once only practiced by top chefs. Himalayan salt blocks are sold at specialty retail stores around the world, including The Spice & Tea Exchange, 309 N. Park Ave. in Winter Park. This book is the first to address salt-block cooking and includes 70 recipes designed for this reusable cooking tool. The process involves heating the blocks and cooking meat or seafood directly on the surface. When not used for food preparation, the blocks make nifty serving platters for cold and room-temperature items. Bitterman is an expert on culinary salt, chocolate and cocktail bitters. He won a James Beard Award for his first book, Salted." (Heather McPherson, Orlando Sentinel)

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Book SynopsisNo-Cook Cookbook will help make the “what’s for dinner?” question fun again with over 115 recipes for everything from solo snacking dinners, to dips and platters for entertaining. Approachable and designed for cooks of all skill levels, No-Cook Cookbook arms you with the recipes and techniques to make delicious meals at a moment’s notice, turn pantry staples and prepared foods into dinners fit for company, and stock your pantry like a pro. Learn to carve a rotisserie chicken, with 18 recipes to transform it. Make hummus from scratch using canned chickpeas and dress it up with herbs, pickles, and finishing oils. Cure those peckish moments standing in front of the fridge with new one-bite wonders such as Ricotta with Buckwheat Honey or Prosciutto with Peach and Rocket. And since no meal is complete without dessert, there’s also recipes for speedy “little somethings,” that span Stuffed Dates to Ginger Molasses C

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Book SynopsisIn NEW YORK TIMES BEST SELLER That Sounds So Good, Carla Lalli Music believes that delicious food is an essential and attainable part of life, no matter how busy you are.The key is to have recipes up your sleeve for every situation. Carla knows that the most successful home cooks choose dishes they actually have time to make, based on what they already have on hand. So, the recipes in That Sounds So Good are organised by needs we all have: quick stovetop suppers and one-pot meals for weeknights, big salads and grain bowls if you want to burn a little cleaner, and lazy lunches and all-day roasts for the weekend.Readers can be confident that whatever they choose to cook, the food will be Carla to the core – bold, unique flavours with straightforward methods and swap-friendly ingredients. There are dishes like Fat Noodles with Crushed Herb Sauce, and techniques like finishing dishes with an all-purpose Spicy Creamy Sauce or a shower of Garlic Crunch Crumbs.Through it all, Carla shares strategies that keep cooking efficient and quick, like what to make ahead and how to use up all those wilted greens in the depths of the fridge.

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Book SynopsisWith the scientific eye of the Food Lab and the freewheeling inventiveness of Lucky Peach, Nik Sharma gives readers a new library of techniques, a new treasury of ingredients, and a new mindset for flavour development: an always inventive mining of all personal experience to bring ideas to home cooking.Trade Review"Another cookbook that shows a great use of spices is Nik Sharma’s Season: Big Flavors, Beautiful Food, a gorgeous collection of recipes with unexpected flavour combinations. So if you’re looking to bring some new tastes and textures to the table, this one is for you. It’s deeply inspiring and the mouth-watering flavours are guaranteed to switch up your cooking." -- Evening Standard"Nik Sharma’s Season has all the makings of a book that’s about to break out: recipes that are high on flavor, but low on laborious techniques; gorgeous photography that Sharma shot himself on the days he wasn’t writing columns for the San Francisco Chronicle; and the compelling narrative of “a gay immigrant, told through food” that ties everything together." -- New York Magazine"The debut book from author Nik Sharma lives up to the 'beautiful food' billing. He's an India-born, California-based food blogger, acclaimed photographer and able wordsmith. His recipes cross continents for inspiration and combine spices and ingredients in exciting ways. It's a great read too." -- delicious."Season by Nik Sharma (Chronicle £26, from Tuesday) and Black Sea [...] can both be read as much for their prose as for their recipes. The former is a personal account of life as a gay immigrant, the latter a travelogue around one of the lesser- known food paradises on earth. Plenty to keep you occupied into spring and beyond." -- The Sunday Times - STYLE"A fresh take on Indian dishes using readily available ingredients" -- Glamour online"The dishes in Nik Sharma’s debut cookbook, “Season”, trace his journey from Mumbai to his current home in California — chaat masala-grilled pork chops, curry leaf popcorn chicken, ghee-and-elderflower cake — with writing so clear that even the most timid home cooks can master his recipes." -- The New York Times"Season is particularly good for anyone who loves cooking with spices. Toasted cumin lemonade, apple masala chai cakes, charred sugar snaps - Sharma blends influences and flavours from his country of birth, India, with those of California, where he now lives." -- Diana Henry, The Sunday Telegraph"He deftly blends flavours, colours and textures in dishes – such as his upsidedown orange and fennel cornmeal cake – that are both familiar while being utterly original and fresh." -- The Independent"Everyone else should seek out this lovely spice-filled debut from Sharma, which has already been a hit in America. Sharma is the author of the blog A Brown Table, in which he writes, as here, about cooking in America as a gay immigrant. The photographs, shot by the author, have a Caravaggio beauty and his seasoning is bold and homely." -- The Sunday Times"Influences from his childhood in India, life in America and, most importantly, bold flavours weave their way through his stories and enticing recipes like margarita naan and curry leaf popcorn chicken." -- LoveFood"What I love is he photographed the book himself as well and it's not bright, light pictures. It's deep, warm, really dark and you can see his hands appearing.. they are so so beautiful. The recipes as well are a really good combination of Indian food and America food where he's tried to combine both sides to his food." -- Chetna Makan"Right out of the gate, this first cookbook from the San Francisco Chronicle columnist made a big noise in the food world, because of the author’s distinctive voice and his warm, beautiful photography." -- Washington Post"Born and brought up in Bombay, where being openly gay was not a possibility, he won as scholarship to the University of Cincinnati. While working as a medical researcher in the US, he began a blog, then a column, and now there is Season. He expertly blends flavours of his childhood with those of his adopted home." -- The Observer Food Monthly"The best cookbooks are, of course, so much more than recipe collections, a description that feels more than apt for Nik Sharma’s Season. Sharma’s book tells the story of his journey from Mumbai to Oakland as an openly gay immigrant (he came to the U.S. to escape India’s anti-gay laws and to get a degree in molecular biology), and the recipes within are bursting with the flavors of India (garam masala, green mango) without once succumbing to the catch-all term of “ethnic cuisine,” and instead presenting the recipes through the lens of his own complex experience. Beautiful things can happen when people are allowed to be every part of themselves — no book better illustrated that this year." -- Grub Street, Best Cookbooks of 2018"Nik Sharma's new cookbook Season is the story of an immigrant told through food. He brings his Indian influences to the American kitchen with an understanding of ingredients that reaches far beyond both continents. His mastery of flavour is seen in simple, powerful dishes like roasted carrots with sesame, chilli and nori; hot green chutney roasted chicken; or a date and tamarind loaf." -- House & Garden

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Book SynopsisGreat British Bake Off judge Prue Leith draws on a life-long passion for food with one hundred recipes from her own kitchen table.'These are dishes everyone will love.' – BBC Good FoodInside are quick-to-whip-up suppers and dinner party showstoppers that are as much a pleasure to cook as to eat. Expect firmly established favourites, lazy leftovers, meat-free meals, exciting new flavour combinations and fresh takes on classic dishes. There’s also a chapter of puds inspired by Prue’s time on Bake Off – every one guaranteed to be ‘worth the calories’.Whether it’s Halibut with Green Linguine, Fast Roast Teriyaki Lamb or Slow-cooked Rat-a-tat-touille, these are delicious, fuss-free dishes that Prue has cooked countless times for family and friends.This is Prue's first cookery book in twenty-five years, and she has woven intimate and witty stories from her life around many of the recipes. Celebrating the food we all want to make at home, Prue gives an unparalleled view into the cooking life and style of one of the nation’s best-loved cooks.'Her writing style is like that of a friendly teacher – gently guiding, with honest, gently witty and accessible text . . . Offering tasty dishes that are realistic to make when you're busy.' – Evening StandardTrade ReviewThese are dishes everyone will love. -- BBC Good FoodFrom classic French gourmet cooking to up-to-date fusion food, economical fridge-forages and Bake Off-worthy puds in between, this book really does cover all angles … Every recipe is achievable for even the most basic of cooks and you’ll be preparing impressive dinner-party-worthy dishes in no time at all. -- The PoolHer writing style is like that of a friendly teacher – gently guiding, with honest, gently witty and accessible text ... Tasty dishes that are realistic to make when you're busy. -- Victoria Stewart, Evening StandardPrue has put a lifetime of expertise and knowledge into her cookbook ... From quick snacks to party showstoppers ... the book’s filled with food we all want to make at home. -- Delicious MagazineThis is a book no kitchen should be without. -- Woman and HomeThese are fuss-free dishes for family and friends. -- The i NewspaperPrue has dished up her first cookbook in 25 years. But boy, it's worth the wait as she dips into her six decades of cooking for this treasure trove of 100 recipes from her kitchen … not to mention wonderful stories from her foodie past. -- Sunday PostIf this is Leith's cookbook comeback, then there is most definitely joy to be found in it - in particular in how much she is willing her readers to get it right, to make cooking easy, and to enjoy the ride. -- Victoria Stewart, Evening StandardTable of ContentsIntroduction - 1: Introduction Chapter - 2: Neat Tricks and Tips Chapter - 3: Simple Favourites Chapter - 4: Meat Free Chapter - 5: Feasts Chapter - 6: Puds

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Book SynopsisFrom “America’s master griller” (Esquire) and the author of Project Griddle comes the biggest, baddest, best salute to our passion for barbecue. ​ A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.

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Book SynopsisThis best-selling cookbook features a delicious collection of recipes from every strata of classical civilization, all accessible to the contemporary cook. Featuring step-by-step instructions, the modern cook will be able to tackle everything from simple meals and street food through to lavish banquets and wedding feasts with an authentic Ancient Greek and Roman flair.

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Book SynopsisA collection of 100 seasonal recipes and expert seasoning techniques to enhance everyday cooking with fantastic flavors year-round.Mark Moriarty is back with a hundred new recipes that celebrate the best of seasonal ingredients while teaching you how to season your food for fantastic flavor.Elevate your everyday cooking with a dish that is perfect for spring, such as chicken and chorizo casserole or enjoy a summer treat of crispy pork belly tacos with pineapple salsa. Try comforting autumn favorites like minestrone soup and create an unforgettable Christmas dinner with Mark?s brined turkey crown and honey-and-soy-glazed ham.In addition, Mark will teach you the techniques of seasoning - using sea salt, black pepper, butter, quality olive oil, lemons, tabasco, soy sauce - so that every dish becomes even better.Packed full of Mark?s expert tips and restaurant tricks designed to maximize flavor and minimize hassle, Season is sure to become your new go-to cookbook.

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Book SynopsisTrade ReviewAn impressive collection of Shanghainese recipes...This handsome work is perfect for lovers of Chinese cuisine and for home cooks of all stripes. — Publishers Weekly As a port city, Shanghai has had centuries of influence from a host of foreign cultures as well as from the rest of China. Liu, whose popular food blog has done much to promote Shanghai’s cooking, offers her take on the city’s food by categorizing its many dishes into the year’s seasons...Bright color photographs of finished dishes and step-by-step illustrations of techniques for complex forming of dumplings make recipes even more attractive. — Booklist Photography of both the food and region is gorgeous and another way to travel without leaving home...the clear recipes in this rich collection will delight home cooks looking to explore flavors and cooking styles. — Library Journal My Shanghai is a tour de force. — Boston Globe My Shanghai contains everything I look for in a cookbook: personal storytelling, trustworthy information, new-to-me recipes that teach as much as they entice, and stunning photography that's instantly transportive. Betty Liu has raised the bar. — Julia Turschen, author of Simply Julia and founder of Equity at the Table (EATT) My Shanghai is a soulful homage...This book is a multi-sensory delight—the fresh, vibrantly seasonal flavors of her native Jiangnan cuisine are interlaced with heartfelt personal stories of growing up with her mother’s cooking, stunningly brought to life by Betty’s rich, immersive photography. It's a timely reminder of how much we still have to learn about the cuisines of China and deftly illustrates the power of culinary storytelling to transport us. A book to sit with, ruminate over, learn from, share with friends, and of course, cook a memorable meal from. This one is going straight on my "favorite cookbooks" shelf. — Hetty McKinnon, award-winning cookbook author, food writer, and editor of Peddler Journal My Shanghai is a well-written cookbook about the home cooking of a family who stuck to its native cuisine notwithstanding immigration to the United States. Author and photographer Betty Liu eloquently tells the story of her family's food culture and that of their native Shanghai as she has experienced it. Through her prose and recipes, she makes the reader feel like a guest in her family kitchen learning to shop and cook with her and her elders, and then sharing the meal together. Betty's food styling and photography complete the package. We need many more cookbooks like My Shanghai. — Kristina Gill, co-author and photographer of Tasting Rome So much more than a cookbook, My Shanghai is the book I’ve been waiting for. It’s filled with beautiful, personal stories and recipes that bring the vibrant, fresh, and seasonal dishes of the Jiangnan region to life. Paired with Betty’s captivating photography, I was instantly transported. A cover-to-cover read that allows readers to cook their way through the seasons, this is a book that’s sure to have the telltale food stains, notes, and wear of a well-loved companion. — Alana Kysar, author of Aloha Kitchen Through family recipes and stories of the glittering city, My Shanghai will begin to fill a vacuum for cookbooks about China's vastly different regional cuisines, written by people who grew up cooking and eating them—like Liu. And the photographs are gorgeous. — Esquire The best cookbooks, many would argue, are not just recipes—they're trips, stories, experiences. Betty Liu accomplishes all of those things, bringing the reader along on a year-long ride through Shanghai and its food. — Delish.com As an international metropolis, Shanghai cooking has, more so than most Chinese cuisine, been influenced by traders from around the world. This is one of the few cookbooks that is dedicated to Shanghainese cooking, which includes regional dishes like Nanjing Salted Duck and Lion’s Head from the neighboring Yangtze river delta. — Reviewed.com Taste, smell and experience the eccentric flavors of one of the oldest kitchens in the world: Shanghai’s. This retro-looking book guides you through the thrilling streets of the Chinese city based on 100 recipes. A feast for the eyes and taste buds. — Delicious Magazine Organized by season, My Shanghai explores the dynamic, destination-worthy fare of one of the world's largest cities. Author Betty Liu transports readers to Shanghai through homestyle eats, many of which have been passed down through generations and reexamined with a modern lens. — Time Out My Shanghai: Recipes and Stories from a City on the Water is a deeply personal title inspired by Betty’s parents and the food that she grew up eating. It highlights the seasonality of Shanghainese food, something ubiquitous in Chinese cooking but often not recognized in the Western world. — Cherry Bombe Frankly, I haven’t been able to stop cooking from My Shanghai since I got it...I imagine I’ll keep coming back every season. — Eater

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Book SynopsisShereen Pavlides, the popular chef behind Cooking With Sheeren, brings her easy and approachable recipes into the kitchens of aspiring chefs with 60 fantastic recipes that are made completely from scratch. Sheeren’s cooking philosophy is that homemade is always better, and with this standout collection, she teaches readers how to make meals entirely on their own without relying on boxed or store-bought ingredients. And the best part is, these recipes are simple and efficient, coming together in 30 minutes, saving you time while doubling down on flavour and quality. Audiences adore Shereen’s lively personality and will love her entertaining voice and fun approach to cooking. They will also sharpen their culinary skills with her famous “Chefie Tips,” laying out advice on proper knife work, optimal produce selection/storage, and more. From there, dive into a delicious array of homemade recipes like Steakhouse Creamed Spinach with an easy, 4-ingredient béchamel sauce, or Lobster Mac and Cheese with a quick homemade seafood broth made from the leftover lobster shells. And easy staples like Roasted Tomato Salsa with Fried Tortilla Chips and Quick Cucumber Tzatziki are cheaper and tastier than their store bought counterparts! These delicious recipes teach you how to make every component of a dish - from soup to nuts! - for amazing, restaurant-quality results every time.

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Book SynopsisA beautiful new hardback edition of The Return of The Naked Chef, jam-packed with more proper food you''ll love to cook.Filled with all the techniques and tips you''ll need to become a pro in the kitchen, The Return of the Naked Chef contains a whole range of new, simple, but exciting recipes which anyone can make, delivered with boundless enthusiasm. These recipes will become firm family favourites in no time, and Jamie also includes kitchen tips & tricks to get you started. Delicious recipes include: SPAGHETTI with ANCHOVIES, DRIED CHILLI and PANGRATTATO Fantastic FISH PIE Baked Jerusalem ARTICHOKES, BREADCRUMBS, THYME and LEMON Tray baked PORK CHOPS with HERBY POTATOES, PARSNIPS, PEARS and MINTED BREAD SAUCE CHOCOLATE POTS This book is full of recipes for every meal of the day, with chapters on: Potty about Herbs, Morning Glory, Tapas, Munchies & Snacks, SimpleTrade ReviewThere's a joyously clear, no-nonsense desire here to create simple but delicious food * Heat *Jamie Oliver goes from strength to strength...the main attraction is that he does not seem to want to be, or know that he might be, a star: the food is what matters * The Times *He looks like a rock star, sounds like a yob and cooks like an angel * Daily Telegraph *

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Book SynopsisEveryone loves a good pub lunch. Whether it's a brisk walk or a leisurely drive away, there's always delicious, hearty fare at the end of it. Chef and TV presenter Matt Tebbutt knows a thing or two about cooking for hungry customers. He owned the Foxhunter Inn in Monmouthshire for over 13 years, devising and cooking iconic dishes. In Matt Tebbutt's Pub Food, he shares his recipes for dishes including Tartiflette, Seafood Stew and Poached Cherry Pavlova, and elevates classics with his own signature twists, such as Rump of Lamb with Spiced Aubergine, Mint Yoghurt and Flatbreads, Braised Beef Rib Curry, and Baked Apples with Calvados Custard. With stunning photos from Chris Terry, and recipes that will become household favourites all year round, join Matt in a celebration of the comfort food of the beloved British inn.

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Book SynopsisIn our time-strapped lives, it isn''t always easy to eat healthy home-cooked food every day of the week. You need never go hungry again with these delicious, straightforward recipes for cooking and preparing ahead. Whether you want to make a three-course meal on Friday night for guests or have a few yummy family suppers ready in advance, with more than 100 recipes to choose from, Cook Now Eat Later is perfect for the busy home cook. As you would expect from Mary, the recipes are foolproof and easy-to-follow, and they include clear instructions on how to get one (or two or three!) steps ahead. With some dishes you''ll be able to cook everything in advance, while others can be prepared ahead and assembled and then just cooked on the day. Find out when you can freeze to get ahead and when it''s best to keep it fresh. Simple directions show you what to do to take all the stress out of cooking. Let Mary give you the confidence to plan

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Book Synopsis150 inspiring and authentic Italian recipes for meat, poultry, and game – from the world's most trusted authority on Italian cuisineTrade Review"Want to cook authentic Italian recipes? New book Recipes from an Italian Butcher shows you how... Mouth watering dishes... Stunning... Showcases the rich diversity in the Italian approach to cooking meat. Sumptuous and hearty dishes... The ultimate guide to preparing and eating meat the Italian way."—Stir It Up"A charming and rustic collection of meat orientated recipes... What results is a cookbook where the running theme is respect... Recipes that at their core are simple, honest and often inexpensive [and] will make you want to go to your local butcher [...] bring a piece of meat home and really do it justice, using the best fresh ingredients and age-old techniques."—The Essential Journal"Osso bucco, chicken cacciatore, orange-scented entrecôte with pancetta, veal polpettine meatballs and Roman spring lamb... Recipes from an Italian Butcher is the newly released cookbook that'll teach you how to make all these Italian classics plus many more... It's not all meat, there's also a temping selection of side dishes like peas with pancetta, courgette ribbons with pink peppercorns, and delicate peperonata to add balance to your table and satiate any vegetarian guests... There are also plenty of practical tips and guidance on the Italian, American, and British cuts of meat making it a user friendly guide to dip into wherever you are, and ensure that you're speaking the same lingo as your local butcher."—FineDiningLovers.com"Travel through Italy can't help but tickle your taste buds, and this collection of 150 illustrated recipes – many published for the first time in English – brings the best of Italian kitchens to readers."—Globe Style Advisor (The Globe and Mail)"You'll never have to eat at an Italian restaurant again! The book makes an ideal Christmas gift."—GreatFood.ie (Ireland)"The Italian approach to meat, and food in general, permeates the book making it more than just a bog standard book of recipes... The issue of meat quality is there through the book, woven into the sage advice and information it imparts in the introduction and at the start of each section of the book. The cause of eating higher quality meat and doing so less often is one that we should all get behind, it's healthier for us, better for the environment and better for the livestock, which in turn produces better tasting meat... More than just meat, Recipes from an Italian Butcher is one of those cookbooks that do more than what it says on the label. Succinct, clear, helpful, it's packed with great recipes. If you were allowed to have just one cookbook on meat, Recipes from an Italian Butcher would be in the running to be that one."—LondonLampost.com"Bring a bit of Italy to UK shores... Will teach you to cook in a way that will make your old nonna proud." —Shortlist"Over 150 recipes for simple authentic Italian meat, poultry and game dishes with all the cooking methods covered... As well as the recipes, there are useful guides to the various cuts of meat. There's an excellent selection of vegetable side dishes as well."—Choice"Not only will you enjoy being introduced to new dishes, but with over 150 illustrations, you're also taken on a tour of Italy as well."—Athleisure Mag"This encyclopedic volume will teach you regional preparations for meat and so much more."—Wine Enthusiast"100 recipes to make the most of the forest's bounty, from dandelion leaves and berries to partridge and wild boar."—DomesticSluttery

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