General cookery and recipes Books

Book SynopsisMore Taste & Less Waste is all about creating fabulous food whilst minimising food waste. Not only is decreasing waste the socially responsible thing to do, but it can save you money too! Discover this stunning cookbook packed with handy tips and an enticing collection of 80 clever recipes that can make food waste a thing of the past . Each delicious recipe has a stunning colour photograph, nutritional information, cook's tips and information on preparation, storage and freezing. All the recipes serve 2 (but can easily be doubled or tripled to serve more) except the batch cooking in the Make & Freeze chapter; these serve more. As all have been triple-tested, you can be sure they'll work every time and taste amazing.Table of ContentsIntroduction; Shopping & Meal Planning; Storage & Preparation; Tips for Using Up Ingredients; Perfect Portions; Take One Ingredient: Make Two Meals; Take One Ingredient: Make Three Meals; Make & Freeze; Index.

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Book SynopsisThe Welsh Lamb Cookbook features a selection of recipes celebrating one of Wales'' most iconic foods - lamb. With recipes and flavours tailored to lamb throughout the year, from delicate, spring lamb to a stronger, late summer salt marsh lamb, complemented with tasteful colour photographs.

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Book SynopsisBREAK BREAD ON A BUDGET shares all ofMasterChefUSA Contestant LexyRogers''best secrets for cooking for the home and from the heart.Readers will learn how to break bread, while sticking to a budget.BREAK BREAD ON A BUDGET offerseverything a home cook could need to createfamily-favourite recipes: shopping lists,meal prep advice, and budget-stretching techniques from a young mother of three who perfected the art of cooking for herfamily on a shoestringbudget!

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Book SynopsisIn an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book Mooncakes and Milk Bread, offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.In Chinese Enough, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There''s a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen-from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art

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Book SynopsisA rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhereTrade Review'SO PERFECT.' - Gwyneth Paltrow 'An Aladdin's café of Jewish dishes... The book charts the diaspora of the cuisine as it has travelled around the world and over many generations.' - The Jewish Telegraph 'A tome spanning the Jewish culinary canon... vibrant, exciting and hunger-inducing.' - Washington Post 'This book amply, and fascinatingly, represents the breadth of the cuisine.' - Food52 'This gorgeous book not only contains delicious, approachable recipes from all over the world, but it's also chock full of stories celebrating the diversity of the Jewish culinary tradition.' - The Pioneer Woman 'This treasure of a book includes more than 400 home-cooking recipes for everyday cuisine as well as holiday foods, with diverse dishes derived from the Americas, Middle East, Europe, Asia and Africa.' - Good Housekeeping 'One of the most comprehensive collections of Jewish dishes on the shelves.' - Forbes '[W]hat you might call a category-killer. The recipes hail from the geographically massive Jewish diaspora and are as appropriate for the everyday as they are for the holidays. Pick it up for yourself or as a host gift if you’re joining someone else for the high holy days.' - Jenny Rosenstrach, Dinner: A Love Story

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Book SynopsisCreate fabulous, enticing food spreads with this fun kit featuring a step-by-step inspirational guidebook and two 5' × 7' wooden serving boards. Food boards are amazingly versatile and are sure to have a little something for everyone at your table, even the most selective eaters. Whether you want to make a weeknight meal more interesting or wow guests at your next intimate gathering, the Fabulous Food Boards kit delivers with inspiring arrangements that go beyond the classic charcuterie board.  Fabulous Food Boards kit includes: 48-page guidebook Two 5' × 7' bamboo serving boards Use the book to explore food spreads featuring different themes and taste palettes and then make them yourself on the boards that come with the kit—ideal for up to 4 people, but perfect for 'girl dinners' and personal picnics. With the beautiful, full-color photographs

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Book SynopsisIs this a cookbook? Well, it’s full of Heston’s typically brilliant, delicious and inventive recipes, including green gazpacho, beetroot and pea salad, quinoa with vegetables, Moroccan pasties, hemp panna cotta, banana and parsley smoothie, tomato and coffee muffins, parsnip granola, rice ice cream, sherry vinegar posset, cricket ketchup and thyme and orange kombucha, not forgetting popcorn chicken with real popcorn. Every recipe is simple, straightforward and totally do-able. This is Heston at his most accessible. But there’s so much more. Each of the 70 recipes is accompanied by Heston’s thoughts, stories, insights and hacks, turning each cooking session into a journey that’ll excite and inspire and reveal a whole world of culinary possibilities and fresh perspectives. Brought to life by the incredible illustrations by Dave McKean, Heston's long-term collaborator and widely acknowledged as one of the greatest illustrators at work today, it’s the next best thing to having Heston as your sous-chef. So why not get in the kitchen and have an adventure?Trade Review‘A beautiful thing to behold, full of varied recipes which seem easy to manage, gorgeous illustrations and sumptuous photography’ * Louise Carpenter, The Times *‘Heston’s done it again. With the original molecular gastronomist, nothing is ever straightforward, and his latest cookbook is no exception. Why is banana and parsley such a winning combination? What is it about a cheese sandwich that causes such a nostalgic rush? But perhaps the biggest surprise is that every musing leads to a simple recipe well within the reach of any curious home cook’ * Tony Turnbull, The TImes *‘This is a glorious sprawl of a book, beautifully illustrated by Dave McKean, that looks at the practical and emotional components of food… Is this a cookbook? For me this is a picture book, a collection of questions that hit you like little darts, and uncomplicated recipes you’ll approach in a different, more thoughtful way’ * Diana Henry, The Telegraph *‘Both practical and thought provoking’ * The Mail on Sunday *Table of ContentsHeston’s breakfast bar The mindful sandwich Heston’s salad bar 7 soups for 7 moods Not just cricket – except it is Fakeaways Dinner and sides The fermentation station Desserts Sauces, dips and condiments Index Acknowledgements About the author

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Book SynopsisA festive and delectable recipe card deck with 30 essential bakes to enjoy all season long—from Sarah Kieffer, the beloved baker behind 100 Cookies, 100 Morning Treats, 100 Afternoon Sweets, and the popular Vanilla Bean Blog.Ready to celebrate the most delicious time of year? This deck is your go-to guide for holiday brunches, seasonal parties, cookie swaps, showstopping desserts, and incredible edible gifts for family and friends. Tucked into a beautifully designed portable box, each recipe card features a full-color photo and easy-to-follow instructions for seasonal delights and creative riffs on classic bakes for Christmas, Hanukkah, New Year’s Day, and beyond, including: Triple Chocolate Peppermint Bark Red Velvet Crinkle Cookies Cardamom Bundt Cake with Coffee Glaze Jam Star Bread Popovers with Fig Butter And much more! Complete with a handy booklet chock-full of Sarah’s pro baking tips, notes on ingredients, and master recipes for doughs and toppings, this set is the ideal gift or self-purchase for bakers who love to deck the halls. Whatever your baking skill level and whether you are spending a quiet winter evening in anticipation, celebrating with family or friends, or cleaning up after the final day of company, there is something just right for you.DELICIOUS SUCCESS: Sarah Kieffer’s Baking for the Holidays is a perennial bestseller beloved by bakers nationwide, along with her resoundingly successful 100 Cookies, 100 Morning Treats, and 100 Afternoon Sweets year-round baking books. This recipe card deck is the perfect companion for new and existing fans! PERFECT GIFT: Designed to be stuffed into a Christmas stocking or gifted alongside a set of spatulas, a festive apron, or a charming pair of oven mitts, the Holiday Baking Deck is the perfect little extra for baking enthusiasts.  ACCOMPLISHED AUTHOR: Sarah Kieffer is the beloved blogger behind The Vanilla Bean Blog, a past winner of Saveur Reader's Choice Best Baking & Desserts Blog. The author of five cookbooks, she has been featured by Food52, The Today Show, Mashable, The Kitchn, America's Test Kitchen, Huffington Post, and more. Her recipes are delicious, festive, and accessible to all levels of bakers.Perfect for: Home bakers of all levels Fans of Sarah Kieffer's blog, Instagram, or previous cookbooks Host/hostess gift or stocking stuffer for bakers Fans of recipe card decks and baking cookbooks like Baking for the Holidays and The Christmas Cookie Cookbook

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Book SynopsisDiscover the art of cooking simply and naturally with Jamie Oliver''s bestselling Jamie at Home ''This book is very close to my heart. It''s about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn''t really know what recipes I would come up with, but something began to inspire me very quickly... my vegetable patch! I came to realise last year that it''s not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground.'' - JamieJamie at Home has a seasonal piece of veg as the star of each chapter and shares Jamie''s favourite recipes for fresh ingredients you can grow in your own back garden. Whether you''re looking for the perfect gift for a friendTrade ReviewDiscover the art of cooking simply and naturally with Jamie Oliver's bestselling Jamie at Home * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *Simply brilliant cooking, and Jamie's recipes are a joy * Nigel Slater *

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Book SynopsisWith over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking.When I dug up my lawn to grow my own vegetables and herbs I planted fruit too. A handful of small trees - plum, apple and pear - some raspberry, blackberry and currant bushes and even strawberries in pots suddenly joined my patch of potatoes, beans and peas. These fruits became the backbone of my home baking, the stars in my cakes and pastries and even inspired the odd pot of jam. More than this, I started to use them in new ways too, from a weekday supper of pork chops with cider and apples to a Chinese Sunday roast with spiced plum sauce. The hot family puddings and fruit ices we had always loved so much suddenly took on a delicious new significance.'With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II A cook's guide to tTrade ReviewReviews for Tender: Volume I ‘The sensual pleasure he gets from growing and cooking the produce from his small London vegetable patch is vividly conveyed in gentle, evocative prose.’ The Spectator ‘Beautiful, inspiring and informative.’ BBC Good Food Magazine ‘Tender will not disappoint Slater’s fans…the recipes are simple, tasty and sometimes a little bit naughty…the photography compliments the book perfectly…a highlight on any bookshelf.’ Jamie Magazine 'If you want to start growing your food this is a lovely reference book of vegetable varieties…it is also packed full of Slater's relaxed, unfussy and very workable recipes.' The Times ‘You could eat sublimely for a year using only Nigel Slater's Tender' Guardian 'Slater applies his very evocative, sensual writing style to such topics as tomato varieties – which ones he likes and why – with impressive verve…it's an inspiring read; we are left feeling if he can do it, so could we.' Time Out 'Nigel Slater invariably hits the mood of the moment, and here he turns his poetic prose to gardening, growing and eating vegetables…recipes and photography brilliant as always…the book is perfect for everyone.' Country Life

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Book SynopsisWinner of the 2018 Hearst Big Books Award (Women's Health and Wellbeing) East by West is the first solo cookbook from bestselling author, cook and TV presenter Jasmine Hemsley, co-founder of Hemsley + Hemsley. Featuring 140 delicious recipes from around the world, East by West champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair for ultimate mind-body balance.Jasmine continues her passion for balancing body, mind and spirit amidst the challenges of our fast-paced day-to-day lives, through real food and tasty home cooking. With a focus on listening to your body, eating when you’re hungry, being conscious of what you’re eating when you’re eating it and choosing foods that are right for your mood from day to day, East by West is a modern take on the Ayurvedic principles.With classic Ayurvedic comfort dishes from Golden Milk to Kitchari and great family sharing dishes Sesame Roast Chicken to Saffron Millionaire Cheesecake, the book has something for every taste (bringing to life store cupboard basics to create dishes) from super simple to simply special. A global range of recipes, together with simple mindful rituals and a classic cleanse to revisit when your energy levels need a boost help the book bring Ayurveda to life in a fresh and friendly way.Packed with beautiful colour photography and inspired by Jasmine’s personal journey with food and healthy living, East by West represents a delicious evolution of the ideas explored in Hemsley + Hemsley bestsellers Good + Simple and The Art of Eating Well.Trade ReviewThere are lots of delicious dishes for everyone, including vegetarians and vegans, with treats galore. In fact, you could just eat your way through the book this winter. -- You magazineIf you were a fan of Hemsley + Hemsley, you’ll love Jasmine’s third book, and her first solo project, East by West, a feast of Ayurveda-inspired recipes. -- RedBuy the book -- CosmopolitanFeatured in the cookbook picks of the year 2017 -- GuardianI’ve never eaten anything that [Jasmine’s] cooked that I haven’t loved. -- Gary BarlowEast by West gives you all the tools you need to apply the ancient healing philosophy to your diet and routine in order to bring the body into blissful balance. -- Mind Body GreenIf you’re interested in healing cooking, Jas nailed it. Great book. -- The Happy PearJasmine's latest book, East by West, is a solo venture focusing on Ayurveda, India's ancient healing system. -- Woman & HomeA new kind of comfort food in 2018 -- MetroUnlike some wellbeing trends, Ayurveda makes real sense and it's easy to see why it might be a good idea for all of us to try. -- AGA Living Table of ContentsUnit - i: Part One: Introduction Chapter - 1: How I got here Chapter - 2: How to use this book Chapter - 3: The story of Ayurveda Chapter - 4: Basic principles of Ayurveda Chapter - 5: Ayurveda today Chapter - 6: The golden guidelines Chapter - 7: The Ayurvedic pantry Unit - ii: Part Two: The recipes Chapter - 8: Morning milks Chapter - 9: Parana breakfasts Chapter - 10: Sweet treats Chapter - 11: Light lassis Chapter - 12: Pakti bowls Chapter - 13: Soups and stews Chapter - 14: Celebration and sharing plates Chapter - 15: Snacks and sides Chapter - 16: Apothecary Chapter - 17: How to Unit - iii: Part Three: Ayurveda explained Chapter - 18: Meet the Doshas Chapter - 19: The star of Ayurveda Chapter - 20: Agni, or digestive fire Chapter - 21: 20 Qualities and 10 opposites Chapter - 22: The six Tastes Chapter - 23: Living la vida 'veda Section - iv: Resources Acknowledgements - v: Acknowledgements Index - vi: Index

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Book SynopsisLook forward to taco night every week of the year with these 52 tasty taco recipes, all made with real-food ingredients—and most of which are ready in 30 minutes or less. The Taco Tuesday Cookbook is the cookbook your family has been dreaming of, because if there’s one thing we all can agree on, it’s that tacos are awesome. They’re customizable. They’re quick. They’re delicious. And most importantly, they make us all happy! Inside, you’ll find recipes for chicken, beef, vegetarian, seafood, pork, and breakfast tacos, plus tortilla, salsa, and drink recipes to make your taco night complete. There are also vegetarian, gluten-free, and paleo options throughout, so you’ll be able to fully customize recipes based on your family’s needs. Here are just a few of the ways you can get your taco night started: Huevos Rancheros Tacos Chickpea and Butternut Squash Tacos Buffalo Chicken Tacos with Homemade Ranch Slow Cooker Thai Chicken Lettuce Cups Mexican Short Rib Tacos Greek Steak Tacos with Cucumber Salsa Pork Tacos with Pineapple Pico de Gallo Baja Fish Tacos Sheet Pan Fajita Shrimp Tacos Turn every Tuesday into a true fiesta with The Taco Tuesday Cookbook.Table of ContentsIntroduction Chapter 1: The EssentialsGuac and Salsas Classic Guacamole Easy Guacamole Restaurant-Style Salsa Pico de Gallo Pineapple Salsa Easy Pickled Jalapeños and Onions Salsa VerdeSauces Cilantro Chimichurri Cilantro-Lime Dressing El Griego Sauce Sriracha-Lime DressingTortillas Corn Tortillas Grain-Free Tortillas Flour Tortillas Baked Tostadas Perfect Pancake TortillasSeasonings Arriba! Seasoning Sriracha-Like Seasoning Chapter 2: Tacos, Tacos, Tacos!Breakfast Tacos Black Beans and Queso Breakfast Tacos Breakfast of Champions Tacos Breakfast Sausage and Pineapple Salsa Tacos Huevos Verdes Tacos Huevos Rancheros Tacos Migas Breakfast Tacos Bacon and Eggs Breakfast Tacos Steak and Egg Tacos Vegetarian Tacos Blackened Zucchini Tacos Buffalo Chickpea Lettuce Cups Curried Cauliflower Tacos with Pineapple Salsa Chickpea and Butternut Squash Tacos Poblano Pepper and Mushroom Tacos Orange-Glazed Mushroom Tacos with Veggie Slaw Southwestern Tacos Chipotle Beet and Egg Tostadas Chicken Tacos Buffalo Chicken Tacos with Homemade Ranch Jamaican Jerk Chicken Tacos Slow Cooker Salsa Verde Tacos Sweet and Spicy Sriracha Tacos Teriyaki Chicken Tacos Slow Cooker Thai Chicken Lettuce Cups Easy Chicken Fajitas Barbecue Chicken Tostadas Chicken Enchilada Tacos Auntie’s Mexican Chicken TacosBeef Tacos All-American Beef Tacos Quick Carne Asada Tacos Greek Steak Tacos with Cucumber Salsa Korean Beef Tacos Philly Cheesesteak Tacos Slow Cooker Beef Roast Tacos Steak Tacos with Cilantro Chimichurri Skillet Tacos Food Truck Tacos Mexican Short Rib Taco Pork Tacos Asian Thai Rib Tacos Barbecue Pork Tacos with Honey-Mustard Slaw Chorizo and Butternut Squash Tacos Quick Hawaiian Pork Tacos Pork Tacos with Pineapple Pico de Gallo Tequila-Lime Pulled Pork Tacos Carnitas Tacos Tacos del Mar Blackened Salmon Fajita Tacos Chili-Lime Salmon Tacos Pineapple Shrimp Tacos Cajun Shrimp Tacos with Avocado Salsa Sheet Pan Fajita Shrimp Tacos Coconut-Crusted Fish Tacos Blackened Fish Tacos Grilled Fish Tacos with Sriracha Aioli Baja Fish Tacos Coconut-Crusted Fish Tacos Chapter 3: Mas! Refreshing Beverages Watermelon Agua Fresca Limonada Fresca Horchata Mexicana Hortacha Española Granizado de Café y Horchata (Coffee and Horchata Freeze) The Perfect Margarita Spanish Sangria #TacoTuesdayBook Yearly Plan Acknowledgments About the Author Index

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Book SynopsisHow do you cook heartnuts, hawthorn fruits or hostas? What's the best way to preserve autumn olives or to dry chestnuts? Forest gardening a novel way of growing edible crops in different vertical layers is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce?From bamboo shoots and beech leaves to medlars and mashua, Food from your Forest Garden offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in the bestselling Creating a Forest Garden by Martin Crawford. The book includes more than 100 recipes for over 50 different species, presented by season, plus raw food options. It also provides information on the plants' nutritional value, with advice on harvesting and processing, as well as detailed instructions on preserving methods, from traditional preserves such as jams tTrade ReviewPeople said, 'You can’t grow a forest garden in this climate!' Martin Crawford resoundingly proved that you can and that it can be abundant. They said, 'That’s all very well but what can we do with all the foods that come out of the forest garden?' Caroline Aitken has shown convincingly what you can do and that it can be delicious. -- Patrick WhitefieldFood From Your Forest Garden is beautiful, inspiring and informative, the recipes are delicious yet undaunting, there are ideas aplenty and most importantly, whether you have a forest garden or just a few pots, it makes you want to grow some of what you eat. -- Mark DiaconoTable of ContentsIntroduction Part I: Harvesting and preserving 1. Harvesting 2. Traditional preserves 3. Drying fruit and nuts 4. Fermening Part 2: Recipes using fresh produce 5. Spring 6. Summer 7. Autumn 8. Winter Appendix 1: Forest garden food plants Appendix 2: Plants by month of use Resources Index of recipes Main index

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Book SynopsisThe award-winning cookbook from Michelin-starred chef, Marcus Wareing.Winner of the Food and Travel Awards' Book of the YearWelcome to Marcus Wareing's kitchen learn to cook the Michelin-starred chef's favourite home-cooked recipes and enjoy his most mouth-watering meals.This is the food that Marcus loves to create and share at home with his family and friends. From delicious weeknight suppers and weekend wonders, to showstopping dishes and special desserts, there is something satisfying and flavoursome on every page.With chapters including Worth the Wait, introducing the art of slow-cooking; Market Garden, featuring a wealth of vibrant vegetable recipes, and Simply Essential, showing you how to super-charge your staples and leftovers, this book shares Marcus's huge knowledge and expertise to help you create incredible dishes, such as his Rosemary and Malt-glazed Lamb Belly; Nduja and Feta Ravioli; Peach, Radicchio and Smoked Almond Salad and St Clement's Treacle Tart.Alongside the reTrade Review Praise for New Classics,Marcus at Home and Marcus Everday ‘Marcus Wareing is resolutely unpretentious. With chapters on using leftovers, and home baking with kids, this is full of dishes that won't break the bank, plus tips to help you cook like a professional. A delicious book.’Daily Mail ‘As well as easy, delicious ideas for all the family, Wareing’s newest cookbook is packed with culinary tips’Sainsbury’s Magazine ‘This collection of family suppers from the celebrated chef is peppered with handy tips and suggestions’ Waitrose Weekend ‘Stuffed with comfort food recipes you’ll truly want to cook’ The Sunday Times ‘There’s no Masterchef poncery here, it’s all good hearty fare (with the occasional cheffy flourish but that’s to be expected – he doesn’t have two Michelin stars for nothing). […] As I say – cheffy, not poncey’ The Times ‘Undeniably excellent new cookbook’ Observer Food Monthly ‘How to make the Michelin magic happen at home’ The Telegraph

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Book SynopsisThe bestselling, hugely popular Hummingbird Bakery is back with a wonderful new collection of easy and delicious cupcakes, layer cakes, pies and cookies to suit all occasions in this beautiful book.The Hummingbird Bakery has brought their mouth-watering yet easy-to-make cupcakes to kitchens everywhere and this time they show readers how to bake delicious cakes and other sweet delights for those days of the year that are just meant for indulgence - such as birthdays, Easter, Valentine''s and Christmas - as well as those times when you just deserve a little treat.This beautifully designed, lavishly photographed book takes you through the year to offer simple baking recipes suited to your favourite seasonal events or celebrations, plus inspired recipes that will encourage you into the kitchen even if there is no special occasion!Cake Days: Recipes to Make Everyday Special' not only includes the Hummingbird favourites that so many people have come to love, but many brand new ideas such as

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Book SynopsisFrom the pan to the table in no time at all.Included are 85 easy, budget-friendly recipes to suit busy lifestyles and those with limited kitchen space. All the delicious dishes can be made in one of two pans - either a large saucepan or a non-stick frying pan - and require little to no skill, as directions are just for cooking over a high, medium or low heat. All the recipes can be cooked on a gas, electric or induction hob and you will get the same incredible results every time. Featuring easy cheats and supermarket ingredients, these are handy recipes to cook every night of the week. From light and speedy dishes including Just-add-water beef pho and Vodka risotto with fresh tomatoes, to indulgent and comforting meals like Sausage and broccoli gnocchi and Sweet potato, kale and cashew nut curry, alongside speedy sweet treats such as Chocolate-centre French toast and Baby doughnuts, there are plenty of surprising, nourishing options that the whole family can e

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Book SynopsisBestselling Big Green Egg Spokeschef Ray 'Dr. BBQ' Lampe has written a book specifically for EGGheads packed with more than 80 great recipes for grilling, smoking, roasting, and baking on the world's top-selling kamado-style cooker. Both Ray and Big Green Egg have come a long way in their 15 year relationship and it's been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he's cooked in his 30 year BBQ and grilling career? All the tips and tricks are here in the chapter called The EGG Carton. Then the book gets serious about recipes with chapters covering all the diverse things that the EGG can do. Dr. BBQ puts his spin on Grilling with great recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers. Smoking is next with Dr. BBQ firing up classics like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ's Smoked Meatball Gumbo. Baking is where you'll learn

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Book SynopsisDiscover Rome’s incredible food through the city’s stories and its people. The Eternal City is a maze of winding cobblestone streets, where ancient history waits at every turn. Within these storied laneways, Rome’s culinary traditions are honoured and transformed by local chefs, pizza makers, cheesemongers, butchers, wine experts, bakers and more – who make Rome one of the great food capitals of the world. Visit the places where Romans eat every day, from the trattoria to the home kitchen, through the dishes that define these locations. With 70 recipes shared by iconic eateries, chefs, and Maria’s family and friends, The Eternal City is a love letter to Rome that takes you past the monuments, and into the lives of modern-day Romans. This is an invitation to their tables. Embrace la dolce vita and pull up a chair.

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Book SynopsisA follow-up to the hugely successful feed your soul from the international restaurant brand, offering nourishing recipes for all times of the day and new classics in a framework of positive eating and livingwagamama your way features more than 70 fresh and vibrant recipes to nourish and inspire. Designed to be flexible for everyday, the dishes include fast and slow meals, store cupboard ‘throw togethers’ and considered classics.From vegan katsu curry and vegetarian firecracker to mandarin + sesame salad, prawn tempura ramen, and sticky mushroom and squash stir fry, expect to find new variations on wagamama favourites as well as nourishing quick eats and soulful comfort food. Chapters include ‘fast + fun + easy’, ‘bowls of goodness’, ‘ways with the wok’ and ‘sides + sauces + pickles’. Many of the recipes are vegan, and there are also alternative ingredient suggestions so you can create plant-based versions of meat dishes. Whether you are cooking for one or a crowd, hacks provide ‘quick fixes’ to transform basic recipes into flavor-packed feasts. There are also hints and secrets from the chefs to help you bring wagamama home. With inspiring illustrations and photography, wagamama your way provides all the ideas you need for easy, mindful nourishment. 

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Book Synopsis400 recipes handed down the generations, using seasonal produce from the kitchen garden, illustrated with 1400 photographs.

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Book SynopsisMarcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell's.Marcus is also judge of MasterChef: The Professionals, combining authority with inspiration for the contestants and viewers alike. But there's another side to Marcus away from the professional kitchens when he's at home, cooking the food he loves to share with his family and friends. In Marcus at Home, he shows you how you can cook these recipes, too.Marcus at Home will cover delicious meals all week long, from chapters on Midweek and Weekend to Entertaining and Baking. Focusing on great flavours and inspirational touches, these are recipes that will become time-honoured favourites in your home. Whether it's a light Chicken & Asparagus Salad or a comforting Prawn Orzo Risotto; an indulgent Eggs & Avocado with Chorizo Jam or a delicious Buttermilk Pannacotta with Thyme Crumble; or a definitive Sunday Roast or a Chocolate Cake, these are recipes that are easy to make at home in the rush of a busy week, when you have a little more time at the weekend, or when you want to make a showstopper meal.Marcus is renowned for incredible food that tastes great. And here he'll show you how to bring this into your home cooking.Trade Review‘Undeniably excellent new cookbook’ – OBSERVER FOOD MONTHLY ‘How to make the Michelin magic happen at home’ – THE DAILY TELEGRAPH ‘Marcus Wareing weaves his Michelin magic to create substantial dishes that will keep you full through winter, using the season’s very best produce’ – FOOD AND TRAVEL ‘These are the recipes he cooks at home and they are brilliant. Easy, simple and most of all tasty this is one book we see ourselves lifting down from the shelves again and again’ – WOMAN’S WAY ‘Marcus Wareing moves away from the highly refined dishes to easily achievable recipes designed to be made in your own kitchen, meaning the sous-vide machine can stay in your shopping basket a little longer’ – SQUARE MEAL ‘New cookbook showcases the fun side of a serious chef’ – THE HERALD

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Book SynopsisLooking for the perfect meal for your family?All you need to make delicious food to feed your hungry loved ones is contained here in one place. Collected here for the first time you can find Julie''s essential go-to recipes: from how to make a great omelette, to roasting the perfect chicken, preparing simple and satisfying soups and salads and baking classic cakes, muffins and desserts that will become family favourites. Whatever ingredients you have in the house, no matter the season or occasion, you can put together a tasty feast that will please everyone, every time. Julie Goodwin''s Essential Cookbook is the accessible and practical cookbook every household needs.Trade ReviewReview+Extract It's the book I want my boys to have when they have families of their own. - Australian Women's WeeklyFor practical family recipes, look no further than Julie Goodwin's Essential Cookbook It includes the celeb chets top go-to recipes for everything from roasting the perfect chicken and preparing easy weeknight , meals to baking those all-time favourite cakes, muffins and desserts the family can't resist! - New IdeaJulie Goodwin provides a resource that is easy to use, inspiring and tasty. This book makes the perfect gift to give or to keep for yourself. - Reading, Writing, RieslingWhatever the occasion and whatever ingredients you have in the house, Julie Goodwin's Essential Cookbook will be sure to become your go-to cookbook, a practical cookbook that every Australian family needs in their kitchen. - Weekly TimesThe Masterchef winner and all-round everyday foodie expert shares over 300 recipes, plus tips and tricks, so you won't be short on dinner ideas anytime soon! - Super Food IdeasJulie Goodwin's Essential Cookbook is a terrific collection and I recommend it to home cooks everywhere. - Carpe Librum (blog)

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Book SynopsisThe nation''s favourite Michelin-starred chef shares his tips for transforming simple everyday recipes into sensational meals. Mouthwatering' Daily MailYou''ll fall in love. With Tom and his food' Waitrose WeekendThe reverse of intimidating' Daily Telegraph_______ I've included some of my favourite ways to whack in lots of flavour I never miss a chance to give a dish extra depth and interest. These dishes about pleasure and generosity.... the key is to have fun too, in the kitchen and at the table.'Tom Kerridge is known for beautifully crafted food and big, bold flavours. Tom's Table features 100 delicious everyday recipes so that anyone can achieve his Michelin-starred cooking at home. This is the sort of food you''ll cook again and again, whether you bring his hearty and delicious recipes to quick mid-week meals or weekend dinners. Recipes include . . . CheddTrade ReviewYou'll fall in love. With Tom and his food * Waitrose Weekend *Mouthwatering * Daily Mail *These timeless recipes satisfy dinner guests of all culinary persuasions … With this collection of recipes in your arsenal you’ll definitely be on your way to being a better chef * Great British Food Magazine *The reverse of intimidating * Daily Telegraph *We can all get our teeth into these delicious recipes * Living North *

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Book SynopsisChampion of British pub food and Michelin-starred chef, Tom Kerridge has collected all of his best ideas, tips and tricks in this essential classic cookbook. A publican with star quality' The Telegraph Tom raises the bar on pub grub' Metro The talk of taverns up and down the country' Independent _______ My main goal is to show how achievable fantastic pub food can be to prepare right in your own kitchen... the important thing is chillaxo relaxo, be inspired and feel good about whatever you prepare. Remember, proper food is the result of treating quality ingredients lovingly and with respect. They won''t let you down!' Tom Kerridge's idea of food heaven isn't fussy gastronomy; it's hearty comfort food with Michelin star magic. In this cookbook Tom proves that everyone can make proper pub food, and the only place he wants to see a foam is on the head of a pint of beer! Trade Review'Tom raises the bar on pub grub' * Metro *'A publican with star quality' * The Telegraph *'The talk of taverns up and down the country' * Independent *

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Book SynopsisAn English Vineyard Cookbook is a beautifully illustrated, practical and seasonal recipe book from renowned chef Peter Gladwin.

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Book SynopsisThe Homemade Dog Treats Recipe book provides entertainment and inspiration for dog lovers who want to give their pets healthy and nutritious treats. Beautifully designed, it is packed with full colour photography of dogs helping to bake in the kitchen and easy to follow recipes.

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Book SynopsisA comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco''s acclaimed Tartine Bakery.Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates her expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, and dreamy desserts, Tartine All Day is the modern cookbook that will guide and inspire home cooks in new and enduring ways.

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Book SynopsisThe evening, when time and patience are at their shortest, can be the worst part of the day to throw a meal together. And then there are the unexpected mouths to feed: a friend with a new baby, an elderly family member, a couple of uninvited ravenous teenagers. Enter the Dinner Ladies, the fearsomely organised duo bringing delicious peace to busy households. They are the mistresses of stocked-up fridges and freezers thanks to a wide-ranging repertoire of nourishing, reliable make-ahead meals. Family-friendly favourites dominate: there are spiced slow-cooked lamb shanks; warming curries; veggie-focused 'thinner dinners'; and easy desserts that may not make it as far as the table, such as apricot, raspberry and coconut crumble or chocolate mint honey pots. Welcome the Dinner Ladies to your kitchen and reclaim your evenings.Table of Contents1. Thinner Dinners2. Crowd-pleasers3. Cosy Kitchen Suppers4. Spice and Fire5. Rib Stickers6. Sweet and Easy

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Book SynopsisFor centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.

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Book SynopsisJoin chef and author Jerry Mai as she shares the iconic dishes and street-food eats that are enjoyed throughout Vietnam, from morning to midnight. As the sun rises, mornings start early in Vietnam: locals perch on plastic stools, slurping large bowls of beef pho, while others grab a crispy pork banh mi for breakfast on the go. Lunch might include delicious grilled meats piled high onto rice, or a cold noodle salad to help stay cool in the midday heat. Weaving through the bustling streets, snacks are all around: rice paper rolls, savoury pancakes, sweet treats, drinks and more. At the end of the day, grilled or barbecued savoury snacks are the perfect foil for freshly brewed beer and are the best prelude to dinner – a communal feast of shared dishes. This is how Vietnam eats, and you’ll find it all here in Vietnam: Morning to Midnight.

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Book SynopsisNeopets, petpets, faeries, and more, rejoice: Neopets: The Official Cookbook is here! This nostalgic and colorful cookbook is jam-packed (or should we say, jelly-packed?) with 40 delicious recipes, including tons of omelettes, asparagus, and Faerieland-flavored fare that would satisfy even King Skarl himself.With 40+ fantastic recipes, easy-to-follow steps, and eye-catching photography, this cookbook is the ultimate collector’s item for any Neopets fan. You’ll learn how to assemble Neopia’s finest feasts, from omelettes to jellies to cupcakes and maybe even the occasional Iced Fish Cake. Take a Meepit Juice Break with a refreshing Meepit Juice Break Ice Lolly, visit the Soup Faerie at the Soup Kitchen, and journey to the Giant Omelette (if you manage to take a slice). Some recipes include: Borovan Checkerboard Pizza Negg Lasagna Poogle Sushi Skeith Burger Yurble Pot Pie Mushroom Omelette 2/3 Mushroom Omelette Half Rainbow Jelly Banana Faellie Cake Iced Fish Cake Illusen Biscotti & more! What's more, there's a code in the back of the book for an ALL-NEW avatar that you can redeem and use on the Neoboards! This delightful cookbook includes gluten-free, nut-free, vegan, and vegetarian recipes, so it’s perfect for the whole family—from Lupes to Kacheeks to even your pickiest friends. You’ll become a master at Neopian cooking faster than your Neopet can die of hunger . . . or so we hope! This is officially licensed merchandise from Neopets / Jumpstart Neopets © 1999-2023. All Rights Reserved."Each page is absolutely packed with brilliant colours and high quality, mouthwatering food photography. Having several other popular 'geeky' cookbooks on my bookshelf, this is easily the most vibrant cookbook in my collection ... Seeing all of these foods lovingly recreated in real life was a dream come true. I've spent many hours simply admiring the photography. Even the Gross Food looks delicious—a feat that should not be taken lightly. ... Neopets: The Official Cookbook is a huge love letter to Neopia and its signature items long cherished by millions. It is a must for fans who have ever dreamed of visiting the giant omelette, feasting on Spooky Food, indulging in the magical desserts of Faerieland, or munching on doughnutfruits like the cute little Hasees." - JellyNeo (Neopets fan site)

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Book SynopsisSpecial Award Winner at the Gourmand World Cookbook Awards 2023 Acclaimed chef Stuart Ralston is known as one of the most innovative and creative cooks working in the UK today. Stuart’s inspirations come from all around him, and throughout his career he has kept a notebook to jot down ideas for flavour combinations and recipes. He goes back to those ideas again and again, playing with taste and texture to create stunning and intriguing dishes. Catalogued Ideas and Random Thoughts - A Cookbook traces his evolution as a chef, and brings together the food that inspires him, the finely crafted dishes that he creates in his restaurants and the food he likes to cook at home. A unique and beautiful cloth-bound hardback edition with elastic closure and stunning photography by Clair Irwin.

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Book Synopsis“Spells out how to eat well when camping out.”—The Washington Post “This is the rare book that considers campfire cookery as a gustatory pursuit.”—Sierra, the National Magazine of the Sierra Club Forget freeze-dried astronaut meals and bags of stale, store-bought gorp. Finally, here’s a cookbook that complements the magic of gathering around a campfire and sharing a meal with friends. From the IACP Award–winning authors of The Picnic, which brought taste and style to eating outdoors (in the daytime), comes its companion, for leaving civilization behind and dining under the stars. A mix of dishes to make ahead and meals to cook on-site, The Campout Cookbook includes more than 75 recipes for wood-fired skillet pizzas; backcountry stews and chilies; fire-roasted vegetables and cast-iron breads; unexpected dips, jerkies, and high-energy bars; breakfasts to satisfy that yawning hunger that comes from sleeping in the fresh air; s’mores, of course (including Vanilla Bean Dream Marshmallows & Co. and Dark Chocolate Raspberry Caramel Fire-Ban S’mores); and cocktails, coolers, warm libations for chilly nights, and a Blood Orange Bug Juice. Plus there’s inspiration and know-how for every avid camper and enthusiastic neophyte: How to find a suitable campsite and build a campfire specifically for cooking over, and how to keep it going. Stargazing for city slickers. A troubleshooting guide. And the definitive packing list and camp kitchen essentials. Just add a few scary stories for a truly memorable campout.Trade Review“Spells out how to eat well when camping out.”—The Washington Post “Smart writing and clever hacks make this the most packable book for the glamping of your dreams.”—TheKitchn “For the novice camp cook, or even the first-time camper, the tone ofThe Campout Cookbook will feel like advice from a pair of comforting, if sassy, big sisters. . . . Many of these practical tips may strike even lifelong campers as inspired.” —Santa Fe New Mexican “If, like me, you’re picky about buying new cookbooks, this one stands out from the crowd. . . . It delivers really good food. Some of it simple, some of it a little more elevated, but all of it perfect for enjoying in a folding chair.” —Chatelaine “These recipes bring culinary swagger to the backcountry. . . . Everything you need to become the next backcountry Iron Chef.” —Portland Monthly “Recipes that take your campfire cooking to Michelin star status. We’re talking skillet pizzas, fire-roasted veggies, and dessert in the form of Dark Chocolate Raspberry Caramel Fire-Ban S’mores. Your tent-mates will think they’re roughing it with Thomas Keller.” —CoolMaterial.com “Resolutely playful, it’s a book loaded with camping hacks and instructions: how to clean a fish, how to make flask cocktails, and 99 ways to use a Thermos. . . . What’s more, many of the abundant recipes – Green Chile and Cheese Cast-iron Cornbread or Brown Butter Toffee Blondies – would be just as appealing back home as they would after a day of hiking. . . . Make[s] experienced camp cooks and novices alike want to head for the hills.”—Salem Statesman Journal “This book makes the often overwhelming task of preparing food on the campsite feel very doable and fun. I adore the illustrations and handy charts.”—NotWithoutSalt.com “Plenty of practical ‘roughing it’ tips, alongside 100-plus sophisticated takes on campfire fare.”—Modern Farmer “Who knew camp cuisine could be so elevated, pleasing even the most discerning foodie? . . . Many of the recipes are kid-pleasing and vegetarian-friendly. The colorful guide also includes solid camping tips, tricks, and safety information to make your trip memorable beyond the meals. VERDICT: Camping chefs of any skill level are sure to find something tasty to try in this cookbook.”—Library Journal “Clever and charming, Hanel and Stevenson cover it all—their 75 delicious dishes include many make-aheads, from trail snacks and flask fortifications to marvelous morning treats and spectacular suppers ending in more than just the traditional s’mores. The how-tos of setting up your campsite are included, plus a definitive packing list.”—BookPage “The authors’ enthusiasm for feasting around a well-made campfire shines in their detailed instructions for assembling the right cooking gear, recipes, and unplugged entertainments. . . . The recipes are still the stars of this book, however. . . . Hanel and Stevenson write with flair and creativity, and their prose translates into action plans for some really fantastic outdoor sleepover parties.”—ForeWord

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Book SynopsisThis is the handbook for the starter cook – ingredients and techniques are listed alphabetically for quick and easy reference – everything from Apples to Zesting. Want to know how to make croutons? Want to know how to poach an egg? Never remember how to cook corn on the cob? You’ll find it here. With over 150 entries, this book does what no recipe book does, it gives you the basic methods and techniques for preparing vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads, pasta, - with advice on how to clean, store, prepare and cook each ingredient. There are many line drawings clearly showing techniques such as dicing, slicing, coring fruit, rubbing in fat. Where appropriate there are very simple recipes which will use the skills you will develop from reading the book. Not only is this unique book essential for the beginner, it is also perfect for the experienced cook as well, in providing all those basics that most of today’s sophisticated, complicated chef-orientated cookbooks never have in them.

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Book SynopsisBrazilian ingredients combined with classical culinary techniques.Trade ReviewFeatured on the Netflix documentary series Chef's Table"Atala [...] is not one to play by the rules. His first cookbook is [an] anthropological exploration of the people and rich bounty of his homeland. Beautifully photographed [...] inventive recipes make it an evocative introduction to a country on the culinary up."—Conde Nast Traveller"The Amazon is having a moment as the gastro hotspot du jour thanks mostly to Brazilian super chef Alex Atala. Get your hands on his new book and impress with pineaple served with ants (you heard us)..."—The Stylist"The photography in D.O.M. is stunning..."—Eater National"D.O.M.: Rediscovering Brazilian Ingredients, a sumptuous new cookbook that Atala hopes will propel Brazilian food onto the world's culinary stage."—ABCNews"A stunning, page-turning tome? Nothing short of a feast for the eyes."—DuJour.com

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Book SynopsisIn the follow-up to his acclaimed Made in Italy, Britain''s favourite Italian chef embarks on a gastronomic tour of Sicily, a beautiful, sun-drenched isle with a rich and unique culture.When Giorgio Locatelli was about ten years old, and had scarcely holidayed outside his native northern Italy, he was captivated by tales of beautiful seas, idyllic beaches and a different way of life, recounted by the few intrepid local friends who had been to Sicily.Some twenty years later he finally visited the island for the first time and, seeing it through the eyes of a chef, he recalls, I was completely blown away. It was so green and gorgeous, the whole island was a garden of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards' Now he is producing his own olive oil on the island and the Locatelli family spend a part of every summer there. Sicily has had a big influence on the way I cook,' says Giorgio. I have always loved simplicity, but there, you have true simplicityTrade Review‘It’s difficult to top Giorgio Locatelli’s last book, the magnificent Made in Italy. But with Made in Sicily, a tome devoted to the food of that magical island, he might just have done it. In fact, it’s possibly the best book on Sicilian food in the English language…A classic from one of the great Italian chefs.’ Tom Parker-Bowles, Mail on Sunday

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Book SynopsisThe creators of the New York Times bestselling cookbook series Thug Kitchen are back to deliver you the sorta gentle, but always hilarious shove you need to take the leap into healthy eating. Thug Kitchen 101 includes more than 100 easy and accessible recipes to give you a solid start toward a better diet. TK holds your hand and explains ingredients from chickpeas to nooch so you''ll feel confident knowing exactly what the f*ck you''re cooking. This kickass kitchen primer also serves up health benefits and nutrition to remind everyone, from clueless newbies to health nuts, how a plant-based lifestyle benefits our bodies, minds, environment and wallets. THAT''S RIGHT. EAT GREEN, SAVE GREEN. So scared of commitment you can''t even dedicate some time to cook? Thug Kitchen''s here to fix that sh*t: All recipes in TK 101 are guaranteed to be faster than delivery, so you can whip up some tasty meals with simple ingredients regardless of when you

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Book SynopsisJamie Oliver will share everything he''s learned as a chef as he invites you to Cook With JamieWhether you''re a student, a young couple, an established cook or a novice, Cook With Jamie takes you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There''s information on Jamie''s recommended kitchen equipment, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you''re out shopping.Cook with Jamie guides you through creating meals from scratch, including simple instructions for making your own pasta and gnocchi and even how to tackle preparing a fresh crab, lobster and squid. Learn to mix beautifully balanced dressings and mayo for the perfect addition to Jamie''s recipes, like the warm Smoked Bacon and Jerusalem Artichoke Salad. From light starters to deserts with a twist, liTrade ReviewJamie Oliver will share everything he's learned as a chef as he invites you to Cook With Jamie * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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