General cookery and recipes Books

Book SynopsisTHE NO. 1 SUNDAY TIMES BESTSELLERThe brand-new cookbook that will make getting good food on the table easier than ever before . . . Jamie''s back to basics with over 120 simple, delicious, ONE pan recipesFEATURING RECIPES FROM THE HIT NEW CHANNEL 4 SHOW JAMIE''S ONE-PAN WONDERS''JAMIE''S EASIEST RECIPES EVER'' DAILY MAIL''Lovely straightforward ideas'' Daily Telegraph''Full of affordable one-pot dinners and desserts'' BBC Good Food''The nation''s favourite chef'' Sainsbury''s Magazine''Easy and delicious'' The Times_______In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What''s better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.With chapters including . . . Veggie Delights Celebrating Chicken Frying Pan Pasta Batch Cooking Puds & CakesSimple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients and 15-Minute Meals as your go-to kitchen companions._______''Hearty crowd-pleasers that will warm up the coldest day - without endless washing-up'' Mail Online''King of fuss-free flavour Jamie Oliver has worked his magic again. Sensational'' Prima''Jamie Oliver conjures easy, mouth-watering dishes from only a handful of ingredients'' Sunday Times''Packed with budget-friendly dishes you can rustle up any time . . . his most user-friendly cookbook'' Hello!''Jamie Oliver has produced so many books that play on simplicity . . . This, though, could be his biggest seller yet. It has the simplest premise. Like all Oliver''s books it''s empowering'' Diana Henry, Daily Telegraph''Fuss-free recipes'' Good Housekeeping''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia Smith ''Cooking for all the family has been transformed by the master of healthy home cooking'' Woman & HomeTrade ReviewSimple, delicious recipes with minimal washing up * Daily Mail *Jamie Oliver brings a few simple ingredients together and makes them sing in his new book, full of affordable one-pot dinners and desserts * BBC Good Food *Easy and delicious * The Times *If you want good food made simply, look no further than the fuss-free recipes in Jamie Oliver's new book, One * Good Housekeeping *Easy and delicious dishes that save on the washing up * Best *The recipes look delicious * Good Housekeeping *There's an abundance of inspiration for meat eaters and vegetarians alike . . . with mouthwatering results * Daily Mirror *King of fuss-free flavour Jamie Oliver has worked his magic again. Sensational * Prima *Hearty crowd-pleasers that will warm up the coldest day - without endless washing-up * Mail Online *Packed with budget-friendly dishes you can rustle up any time . . . his most user-friendly cookbook * Hello! *Jamie Oliver has produced so many books that play on simplicity . . . This, though, could be his biggest seller yet. It has the simplest premise. Like all Oliver's books it's empowering. -- Diana Henry * Daily Telegraph *Delicious dishes * Great British Food *

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Book SynopsisIt's the return of the MOB! This time celebrating all things crispy, squidgy, cheesy, spicy, warming, sticky, nourishing... all the flavours, textures and feel of comfort pulled together in one book, 100 recipes.'This book is pure delicious joy....this feel-good collection, with delicious twists crammed into every recipe. Perfect for autumnal cooking and colder nights.' BBC Good FoodCOMFORT MOB is a celebration of hearty dishes from around the world that warm, soothe and fill us. Spending time in the kitchen recreating comfort is a way to indulge in dishes from the past and find new flavour and texture combinations that appeal to our senses.Featuring old-school bangers with a MOB Kitchen twist such as Roast Garlic Chicken Pie or Beef Brisket Lasagne, and modern dishes like Sriracha Crispy Tofu or Coca Cola Chicken Wings, COMFORT MOB encourages you to indulge every palate and craving in a fun, affordable and achievable way. If you're in a hurry but need a quick dose of comfort, recipes like the Grilled Halloumi and Peach Burger with Chipotle Mayo or Ben's Dad's Puttanesca will hit the spot in no time. For an extra dose of comfort, follow Mob's recipes for making your own pasta, focaccia and gnocchi to take your meal to the next level. Mob have also cooked up some cosy dessert recipes to finish - try Miso Sticky Toffee Pudding or extra-oozy Chocolate Jaffa Pool. COMFORT MOB is a nod to homeliness and cosy nights spent cooking with friends and family, recapturing the feeling of better, safer times with food that loves you back.Trade ReviewThis book is pure delicious joy....this feel-good collection, with delicious twists crammed into every recipe. Perfect for autumnal cooking and colder nights. * BBC Good Food Magazine *Unreserved deliciousness that ticks every single emotional box. -- Yotam Ottolenghi

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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 SynopsisAnthony Bourdain is a life-long line cook and author of Kitchen Confidential. Here, he sets off to eat his way around the world. He heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).Trade Review'It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' SUNDAY TELEGRAPH 'Brilliantly written up in a raw, stylish gonzo prose, with pitch-black humour and a devilish turn of phrase' EVENING STANDARD

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Book SynopsisFoolproof recipes for over 150 easy dinnersGlobal bestselling home cook, Nagi Maehashi, is back to solve the perennial problem of what's for dinner tonight and every night.RecipeTin Eats TONIGHT includes more than 150 brand-new foolproof, flavour-packed recipes, 800 variations on those recipes and 3000 possible combinations that match formulas (including Nagi's world-famous Charlie sauce) with different ingredients.You'll find crave-worthy crowd-pleasers try slow-baked Italian meatballs in a rich tomato sauce with bubbling melted cheese or fall-apart Asian chicken cooked in a sticky-sweet soy glaze.20-minute dinners; pantry staple dinners; high-impact guest-impressing; and turn-to Sunday suppers the Vietnamese pulled pork is a festival of flavour while the sweet chapter delivers on the promise of maximum decadence.There is a stunning photo and link to a how-to video for every recipe.RecipeTin Eats TONIGHT is a standout cookbook for every home kitchen, for every level of cooking ability, for every budget, for every set of taste buds - and for every single night of the week.

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Book SynopsisBring the merry festivities from the screen right to your own table with The Christmas Movie Cookbook with more than 65 scrumptious recipes inspired by scenes from your favorite Christmas films.Do you ever yearn for roast turkey while watching National Lampoon’s Christmas Vacation? Or, for the more cynical, do you wish you could taste the roast beast from How the Grinch Stole Christmas? Well, top up your mug of eggnog and don your coziest ugly sweater: ‘tis the season to recreate the dishes from all of your favorite holiday movies with the help of The Christmas Movie Cookbook. This season you can indulge alongside your favorite Elf characters as they make special spaghetti and get tipsy with the Bad Moms crew while they imbibe their spiced cider. Just crack open The Christmas Movie Cookbook and discover sixty-five mouthwatering recipes to add joy to any holiday gathering. Recipes include: -Old Fashioned Meatloaf from A Christmas Story -Chicken, Broccoli, and Cheddar Cheese Soup from Rudolph the Red-Nosed Reindeer -Christmas Pudding from A Christmas Carol -Breakfast Strata from The Family Stone -Really Rich Hot Chocolate from Polar Express -And much more! Complete with tips on entertaining and menu ideas for your merry gatherings, The Christmas Movie Cookbook is the perfect companion to your holiday season.Trade Review “All your favorite classic Christmas flicks come to life…celebrate with holiday favorites, including Rudolph, Santa, Buddy the Elf. It’s a Christmas delight!”–Woman’s World“If they love to cook, look no further for a gift.”–Oprah Daily

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Book SynopsisBen Lebus returns with a third book in the series, this time with a focus on creating beautiful budget-friendly food, fast. Speedy MOB works on the principle that if the cornerstone of your meal (e.g. pasta, rice, beans) take ten minutes to cook, then any recipe can take 12-minutes to prepare and serve. It’s time to prep like a boss and get creative. From the author of the No.1 Bestseller MOB Kitchen: Feed 4 or more for under £10. Following on from the phenomenal success of MOB Kitchen and MOB Veggie, Ben Lebus returns, this time with a focus on creating beautiful budget-friendly food, fast. Speedy MOB works on the principle that if the cornerstone of your meal (e.g. pasta, rice, grains) takes ten minutes to cook, then any recipe can take 12-minutes to prepare, cook and serve. So, it’s time to prep like a boss and get creative with your sauces, sides and dressings. Packed full of clever time-saving hacks and signature MOB Kitchen resourcefulness, you can go from chopping board to dinner plate in 12-minutes or less. Each recipe is photographed in classic MOB style with chapters including: Brunch, Pasta, Rice and Noodles, Bowls and Sweet Stuff. Back with more recipes than ever before, Speedy MOB features over 75 all-new recipes for everything from Beetroot Sabich and Saag Paneer to Cheat’s Dan Dan Noodles and Crispy Beef Tacos. The twelve-minute challenge has landed, so get ready, get speedy and feed your MOB.Trade Review'Fun, casual, have-a-go cooking that instructs you to chuck stuff in, add bit of this, give it a stir and serve it up, promising big flavours on a small budget - and even less time.' * Telegraph Weekend *

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Book SynopsisThe Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018Everything you love about Ottolenghi, made simple.Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way: S – short on time: less than 30 minutes I – 10 ingredients or lessM – make aheadP – pantry L – lazyE – easier than you thinkOttolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi’s vibrant food made easy.Buy the SIMPLE 10 ingredients at ottolenghi.co.ukTrade ReviewFabulous book * Good Housekeeping *Simple food in a way that is undeniably Ottolenghi - in other words beautiful and delicious * Evening Standard *Simple, proves that taking a less complicated approach to cooking needn’t mean losing out on flavour. Try these new recipes for an easier route to mealtime nirvana * Delicious magazine *[Yotam Ottolenghi’s] latest title, Ottolenghi Simple is a thrill. I particularly adored the pasta with pecorino and pistachios, lamb with almonds and orange blossom, and baked rice with tomato confit and garlic. Many of the recipes have fewer than 10 ingredients and can be made in under 30 minutes. While a lot of cookbooks meet these criteria, few have Mr. Ottolenghi’s far-ranging flair * Melissa Clark, New York Times *Fantastic. Scintillating flavours . . . dishes you can cook with ease -- Diana Henry * Sunday Telegraph *

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Book SynopsisDiscover Tolkien''s Elves like never before with 60 easy and delicious recipes inspired by all things Elven from The Silmarillion, The Hobbit and The Lord of the Rings. This is the perfect, must-have addition to any Tolkien fan''s bookshelf and follows the international success of the Recipes from the World of Tolkien.Recipes from the World of Tolkien, Volume II, The Elven Cookbook features photos of many of the recipes as well as stunning line illustrations of Elves by renowned illustrator Victor Ambrus. There are short feature essays that explore the compelling role of food in Tolkien''s works, and bring the Elven world - from their awakening in The Silmarillion to the departure of Galadriel from Middle-earth at the end of The Lord of the Rings - to life.From a real-world take on a recipe for Lembas Bread to original creations such as Celebrimbor''s Dropped Scones and Mirkwood Coq-au-Vin, you''ll discover recipes for every meal of the day that transport you into Tolkien''s world.With vegan, vegetarian, gluten-free and omnivorous recipes, there''s something for everyone and The Elven Cookbook is the perfect gift for every Tolkien fan looking for inspiration in the kitchen.This work is unofficial and is not authorized by the Tolkien Estate or HarperCollins Publishers.

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

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Book SynopsisThe extraordinary cuisine of Peruvian chef Virgilio Martínez, one of the most admired emerging talents in the culinary worldTrade ReviewFeatured on the Netflix documentary series Chef's TableAs featured in Bon Appetit, Bloomberg Pursuits, Domino, Food & Wine, Four, La Repubblica, Lucky Peach, Saveur, Vogue, and Wine Enthusiast, and on New Worlder and Vice Munchies; as heard on Heritage Radio and WBUR - On Point, Boston"For hundreds of years, Peruvian biodiversity has been a hidden treasure of thousands of unique ingredients. Today, in the Peruvian Amazon, deserts, Andes, Altiplano, and all of their ecosystems, some ingredients, like quinoa and native cacao, are already traveling all over the world. A small group of chefs wanted to explore deeper than ever the potentials of each ingredient, each environment of Peru-listening, smelling, touching, learning-with a style of cooking that was absolutely modern, unique, and Peruvian. Leading the creativity of this young and free generation of chefs is Virgilio Martínez. If you want to discover Peru and its treasures in its most modern version, to feel our unique biodiversity, to celebrate our multicultural society, and to taste the soul of young Peruvians proud of their culture, this book is the perfect way to do it. In Central, Virgilio will take you on a journey, from the Pacific Ocean to the high Andes, discovering the magic of the ingredients of Peru."—Gastón Acurio of Astrid & Gastón (Lima, Peru)"Central is about Virgilio's desire to tell the story of a collective wish from a individual pulse, and of a passion that comes from history. His book features a strike of authority achieved through culture and creativity."—Andoni Luis Aduriz of Mugaritz (San Sebastian, Spain)"Virgilio Martínez doesn't settle with what is already in everyone's imagination about Peruvian cuisine. He is a chef who looks deeply into the unknown, into the forgotten and rejected to find a different way to embrace his culture. Virgilio brings to light another side of Peruvian culinary culture, one inspired by Big Nature: the vast landscape and diverse terrain of this unique place. He is a keen observer who isn't afraid to open his kitchen to the unknown. Virgilio forges not one path to understanding Peruvian cuisine but many, and from this research and determination, he is giving back to Peru centuries of ancestral wisdom through fine dining."—Massimo Bottura of Osteria Francescana (Modena, Italy)"We believe that what we do in our kitchens is to create beauty as the legacy for future generations. This is what Virgilio's work in Central communicates - and we know the readers will feel this emotion."—Dominique Crenn of Atelier Crenn (San Francisco, United States)"What Virgilio and his team at Central have created is an entirely new lexicon of cuisine, while maintaining the ancient traditions, the beauty, and the integrity of the cooking of his land."—Carlo Mirarchi of Blanca (New York City, United States)"Central is a testament of passion, integrity, and knowledge - a generous gift of sharing with others. Through Virgilio's food I learned so much about the culture and people of Peru, but most of all, I learned this importance of others and the richness of endless discoveries. This is a very special book and Virgilio is an outstanding human being." —Joan, Josep & Jordi Roca of El Celler de Can Roca (Girona, Spain)"Features food photography worthy of a modern-art gallery wall and exquisite signature recipes from the famed restaurant."—Plate

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Book Synopsis#1 — The Best Country and Rural Living Books*#1 — 15 Best Homesteading Books for Beginners**For more than 50 years, this homesteading classic is the essential book of basic skills and country wisdom for living off the grid, being prepared, and doing it yourself. Keep your family healthy, safe, and independent--no matter what's going on in the world. From homesteaders to urban farmers, and everyone in between, there is a desire for a simpler way of life: a healthier and self-sufficient natural lifestyle that allows you to survive and thrive—even in uncertain times. Carla Emery's classic book is the original manual of basic country skills and wisdom for living off the land.Learn how to live independently in this comprehensive 1000-page Encyclopedia of Country Living, including how to:* Can, dry, and preserve food * Plan your garden with a beginner's guide to gardening* Grow your own food* Make 20-minute cheese* Make your own natural skincare products* Bake bread * Cook on a wood stove * Learn beekeeping * Raise chickens, goats, and pigs * Create natural skincare products * Make organic bug spray * Treat your family with homemade natural remedies * Make fruit leather* Forage for wild food* Spin wool into yarn* Mill your own flour * Tap a maple tree And more! The Encyclopedia of Country Living has been guiding readers for more than 50 years, teaching you all the skills necessary for living independently off the land. Whether you live in the city, the country, or anywhere in between, this is the essential guide to living well and living simply.* Bookscrolling** OutdoorHappensTrade Review#1 The Best Country and Rural Living Books list: "This comprehensive resource is the most authoritative guide available to a sustainable lifestyle and living off of the land."—Bookscrolling.com#1 15 Best Homesteading Books for Beginners in 2021: "This book is one of our favorites…many aspects of basic farm life fill the (tremendously) detailed 928 pages. You’ll find gardening tips, how to prepare food, and how to buy land. …If you want to know more about keeping bees, raising rabbits, and taking care of cows, then this is the book to get!—Outdoor Happens“For the suburbanite with just enough space for a little garden to the die-hard homesteaders and everyone in between, The Encyclopedia of Country Living makes for both fascinating reading and a truly essential reference source. You won’t find a more complete source of step-by-step information about growing, processing, cooking and preserving every kind of food—from the garden, the orchard, the field or the barnyard!”Rodale Book Club"If you're dreaming about moving "back to the land" someday, or if you're already there and want to live more self-sufficiently, you'll want a copy of ... The Encyclopedia of Country Living."Organic Gardening“This book is a monument to the coevolution of a person and an idea. . . this book should be shelved in your collection between the Foxfire books and Alicia Bay Lau­rel’s Living on Earth.”Whole Earth catalog"Packed with old wisdom as well as up-to-date websites and mail-order sources to make country living easier."Country Almanac“As one aston­ished browser acclaimed, ‘Is there anything this book doesn’t tell you how to do?’”Library Journal"If you’re thinking about ditching the city and reconnecting with a simpler, more direct way of life . . . The Encyclopedia covers a wealth of information to keep you on target."Lehman's Country Living"If I could only have one comprehensive how-to book on self-reliant living, this would be it."Backwoods Home Magazine"The Encyclopedia of Country Living by Carla Emery is one of my favorite finds. It is a guide to all things country..."The Jefferson County Post"While it is impossible for one book to have everything you need, 'The Encyclopedia of Country Living' does an exceptional job of giving you the most bang for your buck when it comes to needing a single resource where you are likely to find the answer to your country living questions."Outdoor Self Reliance "Practical advice, invaluable information, and collected wis­dom for folks and farmers in the country, city, and anywhere in between."Territorial Seed catalog

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Book Synopsis3-2-1 is a brand new way of cooking delicious food, that is completely life changing. Every recipe is formulated to contain 3 portions of fruit and vegetables per person, serving 2 people and all made in one pan. That's it! Curries, Stews, Traybakes, Casseroles, Salads and more. Take the effort out of cooking and put health and enjoyment back in.Food and nutritional medicine play a crucial part in our general wellbeing I've examined hundreds of academic studies that show which diets have the biggest health impact, which ingredients are best to include, as well as which cooking processes maintain nutritional quality.'Bestselling author and NHS medical doctor, Dr Rupy introduces his simple 3-2-1 formula, making it possible to easily cook healthy meals every single day. Following on from his two bestselling cookbooks, he builds on his message that the most important health intervention anyone can make is what you put on your plate.Containing over 100 recipes that taste spectacular, offerTrade Review‘This is a great cookbook that encourages everybody to live a healthy and happy lifestyle. I’ve followed Doctor Rupy for years and I love his mission to improve the health of everyone using food.’– Joe Wicks, The Body Coach and best-selling author of Lean in 15 ‘Dr. Rupy is a good friend and colleague of mine, I see him as part of the new generation of physicians teaching people that food is medicine. “The Doctor's Kitchen” brand is inspiring both patients and the medical profession about how we can use food and lifestyle to improve the health of the world.’– Dr Mark Hyman – physician, scholar and New York Times Bestselling Author ‘Dr Rupy Aujla is here to help heal the world’– Balance ‘The year 2017 saw a little-known GP publish a recipe book in the hope of encouraging the masses to understand the power of food as preventative medicine. The wellness crowd bought the book – and into the movement itself – and Dr Rupy Aujla has since become known as the face of culinary medicine’– Women’s Health

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Book SynopsisIt's not all sardinhas. Just ask the man who made Portuguese food cool' - The TimesOffers so much more than just delightful recipes' - Evening StandardNuno Mendes' book is a celebration of hearty Lisbon fare' - Metro... I feel guided through the cuisine of Portugal's capital city. This book not only shares the warmth of Nuno's cooking but also tells the stories behind eating in Lisbon' - René Redzepi, Head Chef at Noma, CopenhagenFrom internationally renowned chef and restauranteur, Nuno Mendes whose restaurant Lisboeta in London''s iconic Charlotte Street was named One to Watch by the National Restaurant Awards, 2022 Bem-vindo à nossa casa: Welcome to our home.Lisbon is known as Portugal''s ''City of Light'', its beautiful, tiled buildings and cobbled streets illuminated bTrade ReviewShortlisted for the 2017 Food Book Award * André Simon *It’s not all sardinhas. Just ask the man who made Portuguese food cool * The Times *Offers so much more than just delightful recipes * Evening Standard *Nuno Mendes’ book is a celebration of hearty Lisbon fare * Metro *

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Book SynopsisHALF A MILLION COPIES SOLD GLOBALLYTHE SUNDAY TIMES BESTSELLERA love letter to Bombay told through food and stories, including their legendary black daal Yotam OttolenghiAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You''ll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most tTrade ReviewA love letter to Bombay told through food and stories, including their legendary black daal -- Yotam OttolenghiThis book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase -- Nigel SlaterThere are few cookbooks that immerse you in their subject so thoroughly and so lovingly as Dishoom. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser -- Lulu GrimesLike its carefully observed, pitch perfect restaurants, Dishoom's cookbook is a feast for all the senses, and brings the restaurant's delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. It's a gorgeous thing -- Rosie BirkettShamil Thakrar’s intimate, rich and lyrical writing and stories, alongside striking photography, takes the reader on a ride from Koolar & Co café to Marine Drive * Daily Telegraph *A tantalising foodie tour through the highways and byways of India’s largest metropolis * Sunday Express *The results prove worth it every time, and the book is a pleasure to read * Daily Telegraph *Over 100 comfort food recipes - inspired by Parsi, Muslim, Hindu and Christian traditions - take you from dawn till dusk, starting with breakfast and ending with dinner and a nightcap. Given the time, I'd cook every single one of them * BBC Good Food Magazine *Dishoom: From Bombay with Love is a delightful read. Even if you're just after the secret of the bacon naan * Caterer *These brilliant, easy-to-follow recipes are a virtual tour of the city's best eating and drinking spots -- Delicious magazineThe only cookbook my 21 year old son has shown interest in - ever -- Tony Turnbull * The Times *Bravo for the perfect cookbook: great recipes that really work, witty and friendly words, but also beautiful design and evocative, story-telling photography * The Spectator *This cookbook would be top of my Christmas list * Daily Express *A book for the masses * Caterer *The cookbook we've been waiting for * Women's Health *A book for both the coffee table and the kitchen -- Meera Sodha * Guardian Review *As good as any travel book, if not better * Mail on Sunday *It truly is a feast, not only for the stomach, but also the eyes * Sunday Post *This splendid book is both a loving tribute to the city and a sumptuous guide to Dishoom specialties… An irresistible book for any lover of Indian food * Daily Mail *A tantalising foodie tour through the highways and byways of India’s largest metropolis * S magazine (Sunday Express) *The authors pay exuberant tribute to their bustling, overcrowded, magnificently architectured, poverty-stricken, food-loving native city * Oldie *For step-by-step recipes and fabulous traveller’s tales, you’ll have to buy this book * Oldie *

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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 SynopsisDive into this deck of 52 cards containing delicious cocktail recipes, both classic and modern. The box also includes a pocket-sized booklet and stand for displaying the recipe cards. Bottoms up! Whether you're a mixologist in the making or looking for new ideas to refresh your repertoire, let The Cocktail Deck help to make any occasion one to remember. From the crowd-pleasing classics such as the Margarita and Piña Colada to modern must-know recipes like the Paper Plane and White Negroni, this beautifully illustrated deck includes over 50 recipes to spark your imagination, as well as a handy booklet full of expert tips and techniques on blending the perfect drink. This is an ideal gift for all those who appreciate the unique alchemy of cocktail making.- Box includes 52 individual cards and a 16-page booklet with extra cocktail tips, tricks and presentation ideas- Display your cocktail recipe in the high-quality wooden stand as you create the perfect sip- Each card features a bespoke illustration

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Book SynopsisMary's favourite fuss-free recipes...In this brand new tie-in to her new BBC series, Mary Berry shares over 100 of her favourite dishes to share with the ones we love. Home cooking has never been more important, and every recipe has been created to bring families and friends together.Mouth watering brunch recipes like Brioche with Avocado, Spinach and Bacon will tempt anyone to the table, or indulgent Mac and Cheese with Smoked Haddock is perfect for colder evenings. As ever, Mary's puddings are unbeatable - try her Ultimate Chocolate Brownie, or an irresistible Sunday Lunch Crumble Cake.Featuring all the recipes from Mary's new series, plus many more fresh from Mary's kitchen, each recipe has been rigorously tested to make your cooking stress-free. What's more, every single dish is accompanied by a photograph of the finished food, so you know exactly what you can look forward to eating!

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Book SynopsisFrom the Fortnum & Mason 2018 Food and Drink Award winner: 'One of the most beautiful hardbacks we’ve ever seen' The Evening StandardAn iconic restaurant. A celebratory cookbook. Simply delicious Italian homecooking at its best. With River Cafe 30, Ruth Rogers and her head-chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking 30 years of memories and good food at London's The River Cafe. Since 1987, The River Cafe has championed simple, good quality Italian cooking. Ruth, Joseph and Sian have revisited and updated the best dishes from the first blue cookbook and introduce 30 new favourites from the menus today - Panzanella, Ravioli with Ricotta, Raw Tomato and Basil, Risotto with Porcini and Girolles, Braised Beef Fillet and, of course, Chocolate Nemesis.Including Ruth's memories and unseen archive images, Rose's careful tips and hand-drawn illustrations, new photography by Jean Pigozzi and Matthew Donaldson, bespoke menu artworks from the restaurant's friends and 120 classic Italian recipes, River Cafe 30 encapsulates the essence of the restaurant and its food.This is a beautiful cookbook of recipes you'll want to cook time and again - a must-have for all food lovers.Trade ReviewOne of the most beautiful hardbacks we’ve ever seen * The Evening Standard *A beautifully designed cookbook that offers classic and new recipes from the restaurant. * Metro *Now, you can recreate The River Cafe’s best-loved dishes. * Jamie Magazine *The new cookbook is a real triumph. -- Felicity SpectorThroughout my career, Rose and Ruth have been a complete inspiration to me. They have changed the way the British people eat - here's to them both! * Jamie Oliver *

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Book SynopsisTreat your loved ones with this brand-new collection of Hairy Bikers'' recipes, perfect for families of all shapes and sizes.Inspired by their journey together, Si King has completed this book as a tribute to his best friend and cooking partner Dave Myers, and a celebration of the food they loved to cook for themselves and their families. The Hairy Bikers are known as the Kings of Comfort, adored for their hearty food, big flavours and simple recipes. With this book, Si King delivers all that and more - bringing joy to the kitchen as he looks back and shares this ultimate collection of their most treasured dishes along with heartfelt stories and reflections on their adventures together.Filled with mouth-watering ideas to take you from breakfast to dinner on weekdays, weekends and special occasions, chapters include: Best brunches Finger food and things on toast Hearty soups and salads On the table

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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 SynopsisA collection of over 70 wagamama favourites, Feed Your Soul is a celebration of the wagamama way.These dishes have been designed for every occasion and offer recipes for a variety of diets. Cook rapid weekday meals, watch slow-cooked ramens simmer and even learn the art of making gyoza - Feed Your Soul is packed with tips and ideas for bringing wagamama to your kitchen. Feed Your Soul encourages mindful cooking - taking the time to appreciate and enjoy creating and eating these dishes is key. Methods for preparing your own homemade ramen noodles, kimchee, sauces and stocks are shared, so your dishes can be created entirely by you. We can''t always spare the time to make everything from scratch, so you''ll also find speedy, nutritious and simple recipes, as well as ingredient swaps and hacks. Including the never-before-shared recipe for chicken katsu curry, the famous yaki soba and fiery bang bang cauliflower, the dishes are balanc

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Book SynopsisWith three little boys less than two years apart and a packed schedule as an online creator, Caroline Chambers often doesn't feel like cooking.

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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 cuisine of a secret part of southernmost Tuscany, known as La Costa D’Argento — the silver coast, in the second edition of Acquacotta. In this cookbook, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family’s best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano. It is a celebration of the region that's named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, its rolling hills, long beaches, overgrown fig trees, rambling vineyards – and rich culinary history. The latest iteration of Acquacotta features a beautiful new cover and a vegetarian and gluten-free index that highlights a different side to Italian cuisine. In words and pictures, Emiko guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella. Plus, of course, the book’s namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place. Trade Review‘Acquacotta is a serious and authoritative homage to the foodways of this little-known but lovely corner of Tuscany, its history, its influences, its landscape and its wonderful produce. Every dish in this book respects local knowledge and tradition and thanks to the author’s brilliant photography, its essential nature is revealed for all to see and understand. I love it.’ – Stephanie Alexander

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Book SynopsisFrom a savory Braised Short Rib recipe to a Creamy Mint Cocktail to a homey Chocolate Potato Cake, this comprehensive book includes over sixty recipes for dishes that feature or pair with the stouts and lagers of the Guinness brewery. The beers featured in the book include the classic Guinness Draught, crisp Extra Stout, bittersweet Foreign Extra Stout, citrusy Baltimore Blonde, and more. A true celebration of a brew that has won fans and enthusiasts across the world, The Official Guinness Cookbook also includes short excerpts and images from the brewery's storied history. Featuring stunning food photography, recipe modifications, and suggested menus for festive occasions from gatherings to special events, The Official Guinness Cookbook is the perfect gift for Guinness lovers, foodies, home cooks, and anyone who longs to bring the taste and comfort of their favorite Irish pub home.

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Book SynopsisNamed a Most Anticipated Book of the Year by Vogue and BookRiotThe award-winning, bestselling author of An Everlasting Meal serves up an inspiring, money-saving, environmentally responsible, A-to-Z collection of simple recipes that utilize all kinds of leftovers—perfect for solo meals or for feeding the whole family. Food waste is a serious issue today—nearly forty percent of the food we buy gets tossed out. Most of us look around the kitchen and struggle to use up everything we buy, and then when it comes to leftovers we’re stuck. That’s where Tamar Adler can help—her area of culinary expertise is finding delicious destinies for leftovers. Whether it’s extra potatoes or meat, citrus peels or cold rice, a few final olives in a jar or the end of a piece of cheese, she has an appetizing solution. Here, in An Everlasting Meal CookbookTrade Review"This is the book I’ve been waiting for all my life... a rejuvenating approach to using up odd ends and making the most of your ingredients, even ones you normally wouldn’t think twice about tossing.... Adler’s conversational tone feels like a friend cheering you on as you rummage through your fridge for dinner." —Bon Appetit "Where the average home cook might see stray puzzle pieces that don’t fit together, Adler sees delicious possibilities... Drawn from her restaurant experience, kitchen experimentation, and global cookbook collection, Adler’s diverse recommendations range from practical to reassuring to unexpected." —Saveur "Steeped in culinary practicality, mixing vibrant ideas with sharp real-world strategies... her tone is generous." —The Wall Street Journal "I love the elegant honesty of Tamar’s writing, the sureness of her direction and the range of her ideas. It’s the kind of book that makes you feel more capable just by opening it." —Emily Weinstein, NYT Cooking "Adler helps jump-start your creative process with easy ideas for even the most specific bits and bobs." —Real Simple "A seemingly endless encyclopedia of recipes that rely on what's left after we finish the initial meal. Adler gives new life to the foods that many of us leave in the fridge to waste away... . The way she sees it, by making something new, you're honoring and extending the labor you put in the first time around." —NPR.org "Breathes new life into every last leftover and scrap... very persuasive... there’s something about Adler's confidence as both cook and writer that is reminiscent of M.F.K. Fisher." —Tejal Rao, The New York Times "A comprehensive, beautifully illustrated and gracefully written resource... a no-waste ethos permeates these many pages with goodwill, humor, and hope. As with all things Adler, the writing is fantastic: expert and unfailingly elegant." —Vogue “One of the year’s best recipe books... Adler is economical. You trust her because of it.” —Financial Times “This should join the reference shelf in your kitchen as a comprehensive guide to assembling any mismatched array of food into something artful and memorable.” —Christian Science Monitor "Tamar Adler's guide to redeeming leftovers is endlessly useful and great fun to browse: it deserves an everlasting place in any kitchen." —Harold McGee, author of On Food and Cooking "The Everlasting Meal Cookbook is as inspiring as it is essential. Before you even finish reading the introduction, you know you are in good hands. Tamar Adler can teach the most trepidatious person to become a more intuitive and spontaneous cook." —Andy Baraghani, author of The Cook You Want to Be "Adler helps jump-start your creative process with easy ideas for even the most specific bits and bobs." —Real Simple "A seemingly endless encyclopedia of recipes that rely on what's left after we finish the initial meal. Adler gives new life to the foods that many of us leave in the fridge to waste away... . The way she sees it, by making something new, you're honoring and extending the labor you put in the first time around." —NPR.org "Like an artsy genius friend you wish you had in college, Alder has the palate, confidence, and descriptive ease of greats like Alice Waters and Anissa Helou... you'll keep this book within reach and use it often." —Wired, Best Books of 2023 "Comes at a time when food prices are biting, environmentalism urges us not to throw away reusable things, and the pandemic forced us to become better cooks. Adler emphasizes saving time and boosting taste as well." —Associated Press "Breathes new life into every last leftover and scrap... very persuasive... there’s something about Adler's confidence as both cook and writer that is reminiscent of M.F.K. Fisher." —Tejal Rao, The New York Times "Adler turns her poetic sensibility towards the noble art of salvaging leftovers and addressing the food waste problem... I got an answer for what to have for dinner tonight... there’s no takeout food or prepared meal that is too obscure for gold-spinning." —Jenny Rosenstrach, Dinner: A Love Story "Delicious and doable recipes accounting for just about any leftovers you’ve got sitting around, this cookbook will help your kitchen become a no-waste zone." —Simply Recipes “An impressive encyclopedia of recipes for elevated but frugal and environmentally friendly eating… Adler’s thorough guide will inspire all levels of cooks to say goodbye to waste and embrace the ABCs of leftovers.” —Publishers Weekly *starred review* “Adler bursts with ideas for an encyclopedia’s worth of leftovers. Her comprehensive approach finds uses for virtually every smidgen of food left from a meal. —Booklist "An A–Z compendium of recipes and tips to combat food waste by using every part of the ingredients you’re cooking with." —BookRiot "A comprehensive, beautifully illustrated and gracefully written resource... a no-waste ethos permeates these many pages with goodwill, humor, and hope. As with all things Adler, the writing is fantastic: expert and unfailingly elegant." —Vogue "This book is gratifying in its pragmatic approach to cooking and reviving what has already been cooked. It's an invaluable resource for home cooks looking to eat more mindfully and deliciously while throwing away less. Better still, it's a pleasurable read." —Stephen Satterfield, Founder of Whetstone Media, Host of "High on the Hog" "Tamar Adler's guide to redeeming leftovers is endlessly useful and great fun to browse: it deserves an everlasting place in any kitchen." —Harold McGee, author of On Food and Cooking "The Everlasting Meal Cookbook is as inspiring as it is essential. Before you even finish reading the introduction, you know you are in good hands. Tamar Adler can teach the most trepidatious person to become a more intuitive and spontaneous cook." —Andy Baraghani, author of The Cook You Want to Be “Tamar Adler's new book is as much about finding excitement in the mundane as it is about giving new life to old ingredients. Instead of feeling intimidating or boring or terribly utilitarian, Adler’s recipes and guiding principles for reinvigorating leftovers are warm and enticing. Flipping through the wisdom within, I found myself wishing I had more almost-forgotten dinners to reimagine.” —Elazar Sontag, restaurant editor, Bon Appetit "If cooking is a basic adult skill, knowing how to make something imaginative out of leftovers is advanced level adulting. The Everlasting Meal Cookbook shows us how to create desirable, simple meals out of what we have in our cupboards, refrigerators, and freezers. This is a useful, sustainable, and unique cookbook." —Klancy Miller, author of Cooking Solo

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Book SynopsisTravel through the otherworldly culinary adventures of the Halo universe! They say an army marches on its stomach, and the UNSC is no exception! Learn to make awesome appetizers, sumptuous snacks, decadent desserts, and main dishes to fuel even the hungriest of Spartans on the longest of missions. With step-by-step instructions and beautiful photography, this book gives you everything you need to go from Master Chief to Master Chef.

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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 SynopsisThe complete guide to feeding your baby or toddler, giving them a lifelong love of good food - the Italian way! From their very first morsels, Italian infants are encouraged to explore the tastes and textures of real food - the goal being to help them develop a love of fresh ingredients and healthy eating. The Silver Spoon: Recipes for Babies is the perfect introduction to this national tradition, covering the period of a child's development from six months to two years, with recipes designed to introduce a child to a wide range of foods along with advice for stress-free weaning. Its 50 authentic Italian recipes, from nutritious purees to a child's first carbonara, couscous and pizza, have been double-tested in a home kitchen and are accompanied by expert tips, making this the perfect manual for all parents.Trade Review"Required reading for anyone with questions about feeding their little ones." —Domino Online

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Book SynopsisGeek out with recipes inspired by books, movies, television, and video games! You've conquered comic con. You binge watch Star Wars regularly. Now, it's time to get your geek on in the kitchen! Cassandra Reeder loves to cook, and she's a bona-fide mega-geek. Comic-lover, avid gamer, and sci-fi and fantasy lover, she started The Geeky Chef in 2008. She creates real-life recipes for all the delicious foods you've seen in your favorite sci-fi and fantasy movies, TV shows, and video games. From Game of Thrones and the Hunger Games to Doctor Who, the Legend of Zelda and the World of Warcraft, this book features over 60 recipes and photos that you can re-create right in your own home for the geek in your life. Finally learn to create Butterbeer and Pumpkin Pasties from Harry Potter. Indulge in the Lemon Cakes from Game of Thrones. Sip from a bowl of Plomeek Soup from Star Trek and enjoy with Peeta's Cheesy Bread from the Hunger Games right in your kitchen! Fantasy foods are fantasy no longer...Trade Review"Drawing inspiration from movies, video games and television shows, more than 60 recipes full of fantasy and science fiction are featured throughout the new cookbook. Lemon cakes - and bowls of brown if you're, um, into that - allow you to eat your feelings after that Game of Thrones season five finale, while other fictional food formulas, including 1UP mushroom cupcakes (Super Mario Cart), Romulan Ale (Star Trek), bacon pancakes (Adventure Time) Moloko Plus (A Clockwork Orange) and lembas (The Lord of the Rings), transport your taste buds into another world." - Creative Loafing

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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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