General cookery and recipes Books

Book SynopsisJapanese boxed lunches are called bento (or obento). These cute, yummy, healthy lunches are all the rage in Japan, where mothers think of them as an expression of love for their children. Bento boxes can be made from scratch, but they are also a great way to enjoy leftovers. Easy, nutritious, super-cute meals are just minutes away! "Yum-Yum Bento Box" is a collection of simple recipes for adorable bento box lunches suitable for children and adults. They are almost too cute to eat!Trade Review“Move over, brown bags. Bento box lunches are prettier, eco-friendly and just plain fun.”—Working Mother “Jazz up your child's lunch box with cute little bento that are easier to make than you think.”—Mother Nature Network “Yum-Yum Bento Box is too cute for words.”—Modesto Bee

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Book SynopsisThese tasty, healthy lunches are all the rage in Japan, where mothers create them as expressions of love and kids can t wait to gobble them up. With 50 all-new seasonal-themed bento lunches, this follow-up to Quirk s favourite Yum-Yum Bento Box is the book moms and kids have been asking for. The smile-inspiring meal plans include walrus pals in winter, a tulip trio in spring, smiling squirrels in autumn, and even holiday creations. The delectable art of bento is so much easier than you think, thanks to these easy-to-follow instructions. Yum yum!Trade Review“I always doubted my ability to put together a cute bento lunch because it looks so complicated, but Crystal and Maki make it easy by breaking everything down step-by-step. And did I mention the ideas in this book are absolutely adorable? Because they are!”—Kiersten Frase, founding editor of Oh My Veggies“A thoroughly ‘kitchen cook friendly’ instructional guide to making bento boxed lunches that are suited to each season of the year . . . Yum-Yum Bento All Year Round is the perfect addition to any personal, family, or community library cookbook collection.”—Midwest Book Review “These two Bento-Box afficionados have raised the bar for this lunch box art form another notch. Small, healthy portions, dressed up and packed for portability, these small lunch boxes are a source of delight for young and old alike.”—Anna Jedrziewski, Retailing Insight

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Book Synopsis"Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic—dare I say, soulful. He ignites the fire within and compels us to want to know what he knows and to bake as well as he bakes."—Peter Reinhart, author of The Bread Baker’s Apprentice In the last several years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: • Making pizza and other live-fire flatbreads; • Roasting fish and meats; • Grilling, steaming, braising, and frying; • Baking pastry and other recipes beyond breads; • Rendering animal fats and clarifying butter; • Food dehydration and infusing oils; • And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood-Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times. *Author Richard Miscovich and From the Wood-Fired Oven have been mentioned or featured in the New York Times, Saveur, Bon Appétit, NPR's "The Splendid Table", the Boston Globe and the Los Angeles Times Trade ReviewForeWord Reviews- "Passionate thoughts combine with a spectacular range of ideas for using wood-fired ovens to make this guide a must-have for anyone curious about this well-loved cooking method. Although wood-fired ovens are best known for crispy pizza crusts and rustic breads, they can be utilized for a much wider array of tasks, from drying wood to roasting meats. Richard Miscovich’s extensive guidebook on using these types of ovens celebrates the stunning breadth of tactics while also providing insights into history, homesteading, and masonry. Although there are several guides to building ovens and books that offer baking techniques, it’s Miscovich’s expertise at fusing these two worlds that proves especially helpful. In straightforward language, he breaks down factors like conduction, convection, radiant heat, thermal breaks, and other important aspects of wood-fired ovens. Guiding readers through the “full heat cycle” and its uses, he provides instructions on cooking everything from roasted vegetables to seared fish, and his in-depth sections on breads are particularly stunning. The step-by-step directions are easily understood, and there are so many variations to basic recipes that it would likely be challenging to tackle everything included. Accompanying photos capture the delicious results. Beyond the nuts-and-bolts approach to utilizing the ovens, Miscovich’s guide returns often to the idea of sustainability. He writes about self-sufficiency, creating a reliable food supply, traditional skills, and community building. Cooking with fire isn’t just a fun technique, he believes, but it’s also a way to get back some of the wisdom and fellowship that’s been lost: 'Wood-fired ovens fulfill resiliency’s requirements: flexibility, diversity, and a backup system to ensure self-reliance instead of helplessness … Generous sharing of information among bakers, millers, and oven builders increases our community’s resilience.'"“Even if you don’t have a wood-fired oven, and you bake bread, get this book. The technical information about bread is approachable and correct and will bring your bread baking to the next level.”--Solveig Tofte, co-owner, Sun Street Breads, Minneapolis “Finally, a modern and comprehensive wood-fired oven management book! Richard addresses innovations in oven design and offers intelligent approaches to getting the most out of your wood-fired oven. Interweaving homespun anecdotes with solid bread baking and culinary instruction while offering clear explanations of oven design, this book answers the questions and concerns of bakers of all levels.”--Melina Kelson, certified master baker, Bootleg Batard and Kendall College “So, you want a wood-fired oven to bake bread and have pizza parties? What should you build? How does it work? What else can it cook? As an oven-builder I hear these questions a lot, but the books I can recommend for cooking with fire say little about ovens, and the ones about bread and ovens don't take you very far with cooking. So I’m glad to now be able to recommend Richard Miscovich’s From the Wood-Fired Oven. He speaks with the authority of a professional baking instructor (and cook), an experienced mason, and a neighborhood baker; he also writes well, takes beautiful photos, and has a wealth of stories to tie it all together. He’s worked with leading professionals in many fields, and teaches from extensive experience with bread, pizza, meats, vegetables, desserts, etc., as well as ovens, masonry, fire, heat, and more.”--Kiko Denzer, author of Build Your Own Earth Oven “When it comes to anything wood-fired, Richard Miscovich has set the new gold standard with his comprehensive book, From the Wood-Fired Oven. Both well written and inspiring, his book takes the reader on a journey that will delight and educate amateur and professional bakers alike. Richard is a master of this ancient craft, and his expert command of formula development, along with his knowledge of the classic and cutting-edge concepts in wood-fired oven construction, use, and maintenance, make this book unique and a must-have for any baker's library!”--Ciril Hitz, author of Baking Artisan Bread and Baking Artisan Pastries and Breads “Richard has done so much more than just transfer his extensive knowledge about baking and wood-fired ovens onto paper in this book; he talks to the reader in a way that makes you feel that he is right in front of you, sharing his experiences, encouraging you to travel down a path that has brought him to where he is. His personal stories and experiences take this book beyond great, to one of a kind. I like that he doesn’t assume the reader knows anything. You will learn about the bones of a wood-fired oven, including not just how to use it but how to make the most of it. He covers all the details and answers all the questions before you have to ask. It is a must-have addition to the collection of any food enthusiast, amateur or professional!”--Jeff Yankellow, board chair, Bread Bakers Guild of America “This is the book for which all wood-fired oven owners, hopeful owners, and serious bakers have been waiting. Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic – dare I say, soulful. He ignites the fire within, and compels us to want to know what he knows and to bake as well as he bakes. In this book, he shares it all.”--Peter Reinhart, author of The Bread Baker’s Apprentice and Artisan Breads Everyday Booklist- "It’s safe to say that most of us won’t be baking in a wood-fired oven . . . at least, in the foreseeable future. On the other hand, for bread aficionados and others addicted to the tastes emanating from these kinds of ovens, there’s no better substitute for the knowledge and expertise Miscovich imparts—not to mention the 50-something recipes. He begins with the foundations: understanding ovens and fuel, operating guidelines, and all the processes that comprise bread-baking, from ingredients to proofing. Every chapter is filled with color photographs and, when necessary, step-by-step sequences. Where the author truly excels is in his very thorough explanation of recipes. They’re woven into the text, using a narrative style. He freely gives advice, variations, and commentary on best and not-as-good versions, as well as caveats (e.g., what to expect from a bread starter when it’s been transferred from another region). At times, personal stories appear, from his relationship with the late Alan Scott (a master brick-oven builder and coauthor of the seminal work on wood-fired ovens) to his bout with carpal tunnel syndrome. Thorough and completely engaging."

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Book SynopsisSnowflakes are swirling, carolers are singing and shoppers are crowding into shops...Christmas is coming! If you''re like us, you''d love to recreate the holiday magic you remember from homes growing up, but don''t have all day to spend in the kitchen.Filled with simple-to-make recipes for every festive occasion. For Christmas morning breakfast, serve Christmas Sausage Soufflé and Overnight Sticky Buns. After sledding or cutting down the tree, warm everyone up with mugs of Yellow Pea Soup. An open-house buffet with Ambrosia Cheese Dip and Grandma''s Cocktail Nibbles is perfect for merrymaking with friends.Busy-day dinners are a snap with Granny''s Baked Macaroni & Cheese or Mom''s One-Pot Chicken Supper. Make the big day special with Nonna''s Christmas Eve Spaghetti, Mama''s Baked Brown Sugar Ham or Tangy Glazed Chicken. Ginger-Orange Cranberries and Corn & Broccoli Casserole round out a festive menu.What we

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Book SynopsisFor backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold-smoking, hot-smoking, and pit roasting. A survey of commercially-available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success.

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Book SynopsisIn Hebrew, simcha means “joy and celebration” and Chef Avi Shemtov’s food has been filling diners with these delicious emotions for several years at Simcha, located in Sharon, Massachusetts.With The Simcha Cookbook, feature Chef Shemtov’s critically acclaimed cuisine, which is centered around bringing people together for a delicious, shared experience. Get ready to recreate delectable dishes that honor the traditions of Shemtov’s Turkish-Israeli roots, including: yemenite fried chicken with labne and smoked potato purée, whole-roasted cauliflower with soom tahini, shakshuka, and octopus salad with green zhug, the traditional Yemenite hot sauce. Brimming with original vibrant photography, this cookbook is an enticing culinary global journey showcasing contemporary flavor-forward twists on gourmet cuisine. Graze, share, enjoy, and celebrate with The Simcha Cookbook.

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Book SynopsisPut a unique spin on your entertaining and arrange eye-catching platters that will keep friends and family coming back for more with Complete Charcuterie.This beautiful cookbook guides you on how to pair cheeses, meats, condiments, drinks, and an assortment of other ingredients that can be used on serving boards. These simple, inventive preparations will bring your serving boards to the next level. Be bold and take your entertaining from so-so to exceptional. Experiment with flavor profiles and find combinations that suit your unique palate. Use the boards in this book as a guide or build your own boards around your personal taste. Inside you'll find: Expert advice and insights on composing elegant, inventive boards that balance flavor profiles and textures. Board-friendly recipes for crackers, breads, preserves, pickles, flavored nuts, dips, spreads, and decadent desserts, plus suggested drink pairings. Vibrant photography that shows you how to assemble memorable boards and provides visual inspiration. Recipes from Murray's Cheese, Publican Quality Meats, The Cheese Store of Beverly Hills, Lady & Larder, Mike's Hot Honey, Blake Hill Preserves, Esters Wine Shop & Bar, and Vermont Creamery. Take the mystery out of charcuterie. With more than 200 boards and recipes built around popular and festive themes with a special emphasis on seasonally focused recipes so you can always keep things fresh, let Complete Charcuterie be your inspiring source for memorable and delicious entertaining.

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Book SynopsisCreate wholesome meals that bring people together, with more than 150 timeless recipes complemented by gorgeous photographs. In this modern age of hustle and bustle, it can be challenging to spend quality time with your loved ones. Yet nothing brings families together like beautifully prepared dishes. Hearty flavors—like a steaming bowl of chicken soup on a rainy day, a big side of creamy macaroni and cheese, or fresh-from-the-oven cookies—elicit memories of special moments around the table. Homestyle Kitchen, by Julia Rutland, showcases meals that have brought comfort to friends and families over generations. Home cooks will find a range of hearty, from-scratch recipes—including appetizers, main dishes, desserts, and more—that draw on simple goodness, fresh ingredients, and love. Plus, the author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certai

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Book SynopsisFor many Jews, the meal is the holidayCollected by the Jewish Food Society, an organization dedicated to preserving Jewish cuisine around the world, the 135 recipes and accompanying stories in The Jewish Holiday Table are a dazzling expression of all the ways we celebrate through what we bring to the table.Discover menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, an Iraqi spread for Purim. And a memorable Hanukkah tale of grandmothers competing in a doughnut duel, with one''s Moroccan sfenj recipe challenging the other''s Egyptian zalabia. Reflecting three thousand years of love and loss, culture and change, each dish captures the soul of what''s served in a Jewish home on a Jewish holiday.

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Book SynopsisAward-winning author of Mosquito Supper Club, Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments.  People on the Louisiana bayou mark the seasons of the Cajun calendar with traditions, emotions, and gatherings around the table to feast. In this highly anticipated next book from the author of the James Beard Award-winning Mosquito Supper Club, Melissa Martin shares a year of celebrations, both big and small, through 100 Southern Louisiana recipes that combine humble ingredients, such as onions, potatoes, and peppers, and the local bounty, including shrimp and crabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season, which is a time for abundance and decadence. Lent unfolds with simple, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. F

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Book SynopsisPasta night has never been easier! 75 delicious recipes for the whole family. Super Easy Pasta! offers 75 easy recipes for all your favorite pasta dishes. Whether you like to prepare dinner on the stovetop or in your slow cooker, Instant Pot, or oven, there are plenty of delicious options here. Find recipes such as: Easy Tomato Alfredo Chicken Pasta Primavera Bow-Tie Pasta with Peas and Bacon Mostaccioli Meatless Lasagna Roll-ups Spinach Cheese Manicotti Creamy Baked Ziti Instant Pasta à la Maria Sausage Tortellini Ricotta Gnocchi with Spinach Sauce Shrimp with Sun-Dried Tomatoes And more! These recipes use ingredients that are inexpensive and easy to find at your local grocery store. With each recipe, you'll find the approximate prep time (usually 15 minutes or less) and cooking time, so you'll know exactly what you're getting into before you start. Icons on the top of each recipe page indicate whether the dish requires a slow cooker, Instant Pot, stovetop, or oven. With vegetarian, beef, chicken, and seafood options, there's something here for everyone!

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Book SynopsisIn The Spirited Kitchen, practicing witchcraft means nurturing a relationship with the seasons and drawing on ancestral roots to find magic in small details. Here, simple ingredients—apples, hazelnuts, wheat—become magical elements of cooking and ritual crafting. The result is an enchanting culinary journey through the pagan Wheel of the Year, from the Halloween festivities of Samhain to the return of autumn at Harvest Home. With each season, readers can cook feast dinners to celebrate nature’s cycles. In winter, Cranberry Custard Tarts encourage health and well-being; in spring, Deep Dish Nettle Quiche ushers in resilience after cold months and Calendula Chicken embodies the abundance of summer. Along the way, ritual crafts like Salt Spells, hand-woven Offering Baskets and a Maypole Chandelier bring extra symbolism to the table. Complete with stunning photographs and a glossary of spirited symbols and ingredients, this book is a bewitching guide to seasonal magic.Trade Review"A lively, eclectic, and thoughtful blend of cookbook and ritual calendar infused with the flavor and spirit of the modern neopagan movement." -- John Michael Greer, author of The Druid Path and The Occult Book"This spellbinding cookbook's message is urgent: If you seek more magic in your daily life, why not try actual magic? You just might find that connectedness that your ancient soul is hungry for." -- J.B. MacKinnon, author of The 100-Mile Diet: A Year of Local Eating

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Book SynopsisAnd for Mains is by Gaz Smith and Rick Higgins, a chef and a butcher with a passion for food and an even bigger passion for life. They combine recipes for meat feasts and seafood classics with stories of the food scene in Ireland, from the inside scoop on Irish beef to the reality of crab fishing in the Irish Sea.

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Book Synopsis'Danielle loves to cook and it shows in every page of this inspirational, beautiful book. There are a lot of lessons to be learned from her recipes and her wise, thoughtful approach.' – David Tanis'I am delighted by this cookbook.' – Alice Waters'Danielle is one of my very favourite cooks.' – Skye Gyngell'Hospitality, kindness and consistency are the attributes that embody the work of Danielle Alvarez.' – Josh NilandAlways Add Lemon, the first book from Danielle Alvarez, returns in a gorgeous new format. Taking the lessons, skills and tastes acquired working alongside some of the best chefs in the world, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food. Become acquainted with the basics from home-made cheeses to vinegar pickles to brioche before delving into Summer Vegetable Panzanella, Duck Pot Pie and Roasted Pineapple with Salted Caramel and Rum. With more than 100 recipes paired with creative and foundational projects Always Add Lemon is guaranteed to delight anyone with a skerrick of kitchen ambition and a free afternoon. Trade Review'Danielle loves to cook and it shows in every page of this inspirational, beautiful book. There are a lot of lessons to be learned from her recipes and her wise, thoughtful approach.' – David Tanis 'I am delighted by this cookbook.' – Alice Waters 'Danielle is one of my very favourite cooks.' – Skye Gyngell'Hospitality, kindness and consistency are the attributes that embody the work of Danielle Alvarez.' – Josh Niland

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Book SynopsisThis title includes 90 timeless farmhouse recipes using fresh, natural ingredients. It is beautifully illustrated with over 400 step-by-step photographs. It offers a sumptuous collection of home-made country dishes, from heart-warming soups, wholesome stews and traditional roasts to delicious puddings, old-fashioned cakes and tasty preserves and jams. It includes a delectable range of country favourites, such as Leek and Potato Soup, Shepherd's Pie, Rustic Meat Loaf, Sticky Honey and Ginger Baked Apples, Winter Fruit Crumble, Granary Cob Loaf, Tea-time Crumpets and Victoria Sponge. It features a fascinating history of country cooking, its methods and ingredients, including information on sourcing local produce, growing your own vegetables and herbs, and how to preserve and store fruits to make relishes and chutneys. All recipes are presented with step-by-step instructions and irresistible photographs, as well as complete nutritional information for every dish. Country cooking is about making use of fresh, locally grown produce and following the progression of the seasons, creating traditional, well-loved dishes that are passed down to the delight of each new generation. Delectable recipe ideas include Gamekeeper's Terrine, Roast Chicken with Herb Stuffing, Rice Pudding with Nutmeg, Bara Brith Fruited Teabread and Spiced Cider Jelly, all of which create the warm and comforting atmosphere of the farmhouse family kitchen. It includes over 400 step-by-step photographs that clearly illustrate the recipes, making them easy to prepare at home.

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Book SynopsisThis title features 150 delicious ideas shown in more than 300 photographs. You can bring out wonderful tastes and aromas in your food with this collection of over 150 quick and easy recipes for delicious sauces, hot and fiery salsas, creamy dips, tasty relishes, spicy marinades and simple dressings. It features a range of classic sauces, including beurre blanc and mayonnaise, as well as delicious dessert sauces such as rich butterscotch sauce and passionfruit coulis. The recipes are easy to follow, with 300 beautiful photographs in total, and each dish features a complete nutritional analysis of the fat, carbohydrate and salt content. It is a fully illustrated practical reference section looks at the basic sauce ingredients, different herbs and spices and useful sauce-making equipment, as well as featuring plenty of useful hints and tips from how to prevent curdling to correcting a lumpy sauce. A well-made sauce can turn the simplest of ingredients into a culinary masterpiece. With understanding of basic techniques and the right ingredients you can brighten up cuts of meat or poultry. Fresh and contemporary, this book offers 150 recipes for sauces, salsas, dressings, dips, and marinades for every occasion. Sweet sauces are included, so you can indulge yourself with delicious desserts such as Sabayon Sauce, Chocolate Sauce with Profiteroles and Toffee Sauce with Hot Date Puddings. Illustrated with photographs of every dish, this book also offers hints and tips for thickening, keeping sauces warm, and recipes for basic stocks. Whether you are planning a special meal or want to liven up a supper at the last minute, this book has all you need to know about making successful sauces.

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Food has always been a favourite subject of the world’s artists, from still-lifes by Matisse and Picasso to the works of Claes Oldenberg and Andy Warhol. But how do artists eat? The Modern Art Cookbook provides a window into how both great and lesser-known modern artists, writers and poets ate, cooked, depicted and wrote about food. A cornucopia of life in the kitchen and in the studio throughout the twentieth century and beyond, the book explores a wide-ranging panoply of artworks of food, cooking and eating from Europe and the Americas – from the early moderns through the Impressionists, Symbolists, Cubists, Futurists and Surrealists up to today’s art – as well as writing about food from contemporary novelists, writers and poets. Beautifully illustrated and often surprising, this new paperback edition is a joyous guide to the art of food.

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Book SynopsisAS SEEN ON TV - THE NEW COOKBOOK FROM MONICA GALETTI OF MASTERCHEF: THE PROFESSIONALSThe new cookbook from the celebrated chef, presenter and restaurateur! Monica Galetti's career has taken her from her home in Samoa and New Zealand to the professional kitchens of London. Her new cookbook, At Home, showcases the easy, everyday dishes she enjoys at home, with family and friends, using simple ingredients that everyone will enjoy. From breakfast time and midweek suppers to celebrations, gatherings and the perfect Sunday lunch, At Home is a celebration of great home cooking.CONTENTSChapter one: Chilled-Out BreakfastsIncluding Banana waffles; Eggs Benedict with Sriracha Hollandaise and Masi Samoa - Samoan ShortbreadChapter two: WeeknightsIncluding Spring Onion Tempura with Soy & Garlic Dipping Sauce; Sweetcorn Fritters with Horseradish Cream and Apple & Blackberry BakeChapter three: The Perfect SundayIncluding Walnut, Blackberry & Feta Salad; Pork Shoulder with Pistachio Stuffing and Beer-Battered Fish & Rosemary Salt ChipsChapter four: Family Get-TogethersIncluding Steak, Chimichurri & Burnt Butter Mash; Aubergine & Anchovy Pizza and Lemon & White Chocolate Baked AlaskaChapter five: Holiday FavouritesIncluding Olive Tapenade with Wholemeal Flatbreads; Manuka & Ras el Hanout Roast Lamb and Chocolate Brandy Snaps with Orange Marmalade Chantilly

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Book SynopsisA new approach to foragingRoger Phillips is the legendary godfather of foraging. Drawing upon decades of experience, his knowledge of wild food is unrivalled and in this richly illustrated book he shares some of his most recently gathered wisdom, collected from around the world.Roger reveals the edible and therapeutic secrets of our fields, woodlands and flower beds, and suggests tips for sourcing delicious morsels growing throughout the countryside and in our gardens. He also describes the native habitat and history of many fascinating plants and fungi, both common and unusual: from the camas bulbs eaten by the Native Americans of the Pacific Northwest, to the Italian and Spanish favourite, Caesar’s amanita; from hostas, the familiar garden foliage consumed as a succulent vegetable in Japan, to the newly popular Australian citrus fruits.The Worldwide Forager is divided into four sections: mushrooms and fungi; flowers, leaves and herbs; fruit and nuts; and roots and tubers, and Roger uses each one to provide a wide range of ideas for making your meals more colourful, delicious and sustainable.

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Book SynopsisThe Wild Life is John Lewis-Stempel's account of twelve months eating only food shot, caught or foraged from the fields, hedges, and brooks of his forty-acre farm. Nothing from a shop and nothing raised from agriculture. Could it even be done?We witness the season-by-season drama as the author survives on Nature's larder, trains Edith, a reluctant gundog, and conjures new recipes. And, above all, we see him get closer to Nature. Because, after all, you're never closer to Nature than when you're trying to kill it or pick it.Lyrical, observant and mordantly funny, The Wild Life is an extraordinary celebration of our natural heritage, and a testament to the importance of getting back to one's roots - spiritually and practically.Trade ReviewThis is a great book: tough and funny, metaphysical and earthy, passionate and honest. Most of all, honest: not just in the sense of 'candid', but honest also in that it reveals the sheer bloody awkwardness, and the sheer awkward bloodiness, of trying to live even semi-wild these days. What might seem like a gimmick turns out to be a way of discovering a great deal about that complicated thing we call 'land'. There's also some beautiful writing about place -- Robert Macfarlane, author of the international bestseller, The Wild PlacesBeautifully written. The closest thing you can get to poetry in prose -- Paul Blezzard * Hay on Wye Literary Festival *A fascinating account of each month as [John Lewis Stempel] tracks, kills and gathers what he needs to stay alive... But this is more than just a rundown of all the perfectly edible stuff out there that we tend to overlook in our everyday, supermarket-dominated lives. The Wild Life is also a meditation on survival and our connection to the land... A timely and compelling book -- Jason Webster * Sunday Telegraph *Tough, honest, funny, poetic and informative, this is an initiatory and spiritual journey. A life lesson for us all * Ecologist *A large slice of nostalgia served up in an amusing and informative narrative * Manchester Evening News *

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Book SynopsisA compact volume in a series of books of traditional Welsh recipes by the food writer Bobby Freeman. Interesting contextual notes are provided showing the social and cultural significance of the recipes. The theme of this volume is cakes and buns.

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Book SynopsisDo you dream of having delicious, nutritious meals to hand on those lazy days or extremely busy weeks? Then Freeze is for you. It offers the perfect solution, providing brilliantly healthy and nourishing batch cook recipes that will fill your freezer and can be enjoyed as if fresh at little to no notice.With smart meal-prep solutions, ByRuby have developed the very best ways to get the most out of your food when it is frozen, and they will offer practical tips, hacks and suggestions to ensure freezer cooking is fool-proof for everyone. With instructions on how best to defrost, reheat or cook direct from the freezer, this is convenient cooking that will enable the whole family to eat well when they have little time to spare.Even with limited cooking ability, by making big batches of delicious food and filling your freezer, you can have healthy meals every single day of the week, without any of the usual stress.CONTENTSChapter one: Easy Midweek MealsIncluding Keralan vegetable curry, Wild mushroom risotto and Thai sweet potato soupChapter two: Hearty DinnersIncluding Famous chicken pie, Ruby's fabulous fish pie and Spinach and ricotta cannelloniChapter three: Family FoodIncluding Best-ever macaroni cheese, Kiddie korma and Mini savoury frittata bitesChapter four: All About the SidesIncluding Indian turmeric potatoes, Foolproof ratatouille and Ruby's super grainsChapter five: The EssentialsIncluding Super-duper tomato sauce, Salsa verde and Classic chicken brothChapter six: Sweet TreatsIncluding Brilliant brownies, Passionfruit tart and Chocolate chip cookies

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Book Synopsis'At its heart, a deeply practical yet joyously readable book...you are all set to head off to the kitchen and have a truly glorious time' Nigel Slater, GuardianRevisit and discover the sensational first cook book from Nigella Lawson.When Nigella Lawson's first book, How to Eat, was published in 1998, two things were immediately clear: that this fresh and fiercely intelligent voice would revolutionise cookery writing, and that How to Eat was an instant classic of the genre.Here was a versatile culinary bible, through which a generation discovered how to feel at home in the kitchen and found the confidence to experiment and adapt recipes to their own needs. This was the book to reach for when hastily organising a last-minute supper with friends, when planning a luxurious weekend lunch or contemplating a store-cupboard meal for one, or when trying to tempt a fussy toddler.This was a book about home cooking for busy lives.'How to eat, how to cook, how to write: I want two copies of this book, one to reference in the kitchen and one to read in bed' Yotam OttolenghiWITH AN INTRODUCTION BY JEANETTE WINTERSON**Nigella returns to the BBC in 2023 in Nigella’s Amsterdam Christmas Special**Trade ReviewWhat sets her apart from every other food writer is her empathy with working women and her realism * The Times *If I could only keep one cookbook, this would be it. How To Eat suits the way I cook. It is as if Nigella is sitting on a stool next to me in the kitchen as I’m cooking ... With every page you know she loves this stuff, and she wants you to love it too. It’s a very, very special book for me. My own copy is falling apart. -- Nigel SlaterA masterclass in food writing – one glance shows how good she really is -- Yotam OttolenghiA classic of the genre * Irish Independent *Miss Lawson is the Thinking Person’s Cook. She tells stories, she explains why things must be the way she says they must be... enlightenment and sensual pleasure -- Jeanette Winterson * The Times *

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Book SynopsisIn SIMPLY SIMON’S – The Diner Cookbook, Simon Delaney has taken his favourite Diner dishes and adapted them for the home cook. He’d always wanted to learn how to replicate his favourite Diner dishes at home, and having now done that, SIMPLY SIMON’S gives you the chance to do the same. Laid out like a Diner menu, the book gives you the chance to pick and choose your favourites, have a starter, go straight for a main, or dive into a delicious dessert, or if the mood takes you, pick something from the breakfast menu. It’s what Simon loves about Diners, that day or night, summer or winter, you can have your favourite comfort food dish, whenever you want it. And he’s set out options both for classic and healthy-eating recipes that are equally delicious. SIMPLY SIMON’S is all about choice and delicious, comforting food. Whatever you want, whenever you want it. Enjoy!Its what Simon loves about Diners, that day or night, summer or winter, you can have your favourite comfort food dish, whenever you want it. And he's set out options both for the classic recipes and healthy-eating versions that are just as delicious. Simply Simon's is all about choice and delicious, comforting food. Whatever you want, whenever you want it. Enjoy!Trade Review"Food to make you smile" - DANIEL CLIFFORD

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Book SynopsisBecome a better cook with RosemaryRosemary Shrager has a passion for sharing what she loves: delicious food anyone can learn to make and enjoy. With decades of experience as a chef and cookery teacher, Rosemary knows how to make even the most nervous of cooks feel confident in the kitchen.Starting with classic principles and skills, Rosemary will show you how to develop as a cook recipe-by-recipe, so each new skill is learned through practical experience. Learn how to poach a perfect egg, make the creamiest béchamel sauce, knead a light and fluffy white loaf, bake a warming chicken and potato pie from scratch. With Rosemary's guidance and delicious dishes along the way, this is the most enjoyable way to learn to cook.With over 140 recipes, and gorgeous photography and illustrations throughout, this book is an essential for anyone who wishes they could have Rosemary by their side in the kitchen.

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Book SynopsisLet professional baker Manuel Monade show you how to use your bread machine to produce awesome breads you can be proud of.A bread machine will make only the bread you enable it to make; sub-standard ingredients and quick, over-yeasted fermentation can only ever produce a less than exceptional loaf. But if you use your bread machine differently, respecting the basic principles of artisan baking -- understanding fermentation; the need to knead; the importance of proving; shaping; and how to get the best bake for a perfect loaf ? then your bread machine will deliver fantastic results.Recipes include a basic pain de mie for a sandwich loaf; granary; ciabatta; blue-cheese-and-hazelnut bread; sourdough; pumpernickel; and spelt.

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Book SynopsisThe only chocolate-themed cookbook to offer recipes from all over the world in a beautiful hardback with colour photographs the perfect gift for chocaholics!

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Book SynopsisSwapping his beret for a chef's hat, Neil Sinclair, author of the bestselling Commando Dad: Basic Training, is back. Bursting with simple, healthy recipes, his cookbook will help dads:- Learn - and teach their young troops - essential culinary skills- Shop smart and make the budget go further- Make nutritious meals for the whole unit- Cook in the great outdoors - everything from setting the fire to a proper camp clean-upDiscover the tried-and-tested Commando Dad approach to feeding the family and enlist support from the troops, helping them to learn culinary skills that will last a lifetime.

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Book SynopsisA collection of inviting Indian recipes to cook at home, including street food and snacks, curries and rice, and the all-important chutneys and raitas, as well as lightly spiced desserts. Magical spice powders, sizzling dried whole spices, noisy popping saucepans, aromatic smells, colourful foods... this is what sums up great home-cooked Indian food. In this book, Nitisha walks you through a myriad of spices to understand how each one adds flavour, as well as how they complement each other for different dishes. The excitement, freshness and snack-friendly appeal of street food leads to an explosive mixture of flavours in recipes for Fish Pakoras, Smokin' Fiery Chicken Wings, Deep-fried Spiced Potato, Samosa Chaat and Dhokla Muffins. The beauty of curry is that nothing defines what makes a good curry – recipes vary meaning that the possibilities are endless. Nitisha's recipes for curry include Keralan King Prawn Curry, Uncle Rambo's Goat Curry, Paneer Kadhai and Gosht Aloo Saag Masala. Celebratory dishes are also here, with Masala Grilled Lobster, Tandoori Spatchcock Poussin and Hariyali Salmon. While vegetarian dishes are great as sides and main meals: try a variety of dhals, Channa Masala and Pili Pili Chips. And if all that wasn't feast enough, finish up with some sweet treats, such as Pistachio and Rose Water Ice Cream and Mango and Mint Kulfi.

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Book SynopsisFrom the reward of a post-surf brunch to enjoying a lazy lunch by the shore, these delicious recipes will evoke memories of time spent by the ocean.Whether you''re chasing a wave, reaching for an endless summer, or simply answering the call of the ocean, this book of bright and fresh recipes perfectly captures the spirit of the surf and soothing effect of time spent by the water. Sun-soaked breakfast recipes are presented in the Rise & Shine chapter, such as smoothie bowls and Corn Fritters with Smashed Avocado. For something vibrant, yet light at lunch, head to Veggies, Salads & Sides and take a beach-side break with bowls of Ouzo Watermelon Salad or Sweet Potato, Smoked Mackerel & Grapefruit. When the day calls for re-fueling with some tasty plates in between the surf, All-Day Dining includes Fish Tacos with Chipotle-lime Cream and Grilled Halloumi with a zingy Jalapeño, Lime & Tequila Relish. Gather round the grill to cook delicious food to share from Beachside B

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Book SynopsisDive into this deliciously tempting collection of tantalizing dips from familiar classics to new and enticing creations.With such a variety of dips now available to buy, it’s no wonder that the chip and dip is the go-to snack for any occasion. Whether you’re spreading them on bread or crackers, dunking in vegetable crudités, breadsticks or hot fries, the vast array of choice in the world of dips is truly outstanding. Featuring more than 80 recipes for easy homemade dips these recipes are designed to cater for all tastes. Choose from cream cheese and mayo-based varieties, fresh and zingy salsas or fiery sriracha and sweet chili options. Whether you want sociable and relaxed party food for sharing, crave indulgent and comforting TV night grazing snacks, or simply prefer a healthy alternative to high-fat salty snacks, check out this enticing collection and you''ll find it here.

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Book SynopsisEnjoy some of our favourite recipes for eating well on the road wherever your travels take you. Having spent months exploring the world in their trusty VW camper, Megan and Simon are experts at putting together incredible food equipped with just a two-burner camping stove and a tiny fridge or cool box. The Clever Camper Cookbook features over 40 of the best recipes they came up with on their travels – there’s no fuss, nothing too fancy, just deliciously simple cooking. Whether you’re on top of a mountain, down by the water’s edge or setting up for a few nights at a festival, they have all your food needs covered. In this updated edition, you can start the day with a Chorizo Omelette, tuck into Fish Finger Tacos for lunch and enjoy an al fresco feast under the stars with ideas for Halloumi Burgers, Boursin & Tomato Pasta, BBQ treats, and more. No longer does food on the road have to involve yet another portion of beans on toast! This book includes new features of advice and tips straight from Megan and Simon’s many trips away in their van, from the need-to-know on camping with youngsters to the most coveted life hacks for taking on festivals van-style. Seize the open road with these recipes in hand and remember to pack a hearty appetite!

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Book SynopsisA new bilingual cookery book full of mouth-watering recipes by food expert Nerys Howell with rich colour photography by Phil Boorman. Nerys is a familiar face to viewers of Pnawn Da (Good Afternoon) on S4C and visitors to food shows all over Wales.

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Book SynopsisAn entertaining cooking book in a lively style which will appeal to teenagers. Scan the QR code to join Mr Henry and follow his ideas to serve nourishing, tasty dishes!

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Book SynopsisThis collection of Celtic recipes from Wales, Ireland, Scotland, Brittany, the Isle of Man, Cornwall and Galicia covers a range of traditional dishes rooted in the Celtic past together with others that are at the forefront of modern cooking. Recipes include: Boxty Potato Pancakes, Cranachan, Haggis, Roast Lamb, Welsh Rarebit, Saffron Cake, Isle of Man Queenies and Poulet au Cidres.

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Book SynopsisThis compact, affordable and accessible guide provides insight and background to a celebrated Welsh ingredient as well as 20 delicious options for preparing and serving laverbread.

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Book SynopsisTake home the incredible cuisine of Avengers Campus, and prepare a meal fit for a super hero with this fun cookbook! Cassie and Scott Lang (better known as Ant-Man) sought to use the shrinking and growing technology of Pym Particles to solve global hunger. At Pym’s Test Kitchen, guests can try a sampling of the Langs’ experiments, such as a massive Quantum Pretzel, and the Not so Little Chicken Sandwich. Now, Cassie shares the recipes for these dishes, as well as the cuisine of Avengers Campus at large, in this in-universe cookbook!

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Book SynopsisFrom big city bites to small town tastes, feed your interdimensional demon inside with a smorgasbord of paranormal-inspired recipes with the first-ever official Ghostbusters cookbook! Who you gonna call... to eat?! Featuring more than 50 recipes inspired by the beloved Ghostbusters 1984 film and continuing into present day with Ghostbusters: Afterlife, this cookbook celebrates the bold personalities of Egon, Venkman, Zeddemore, and Stantz, along with the spooks, spectres, and ghosts that tried to transform New York City to a Babylonian dystopia. But they're not alone - they've got company with a new generation of Ghostbusters like Phoebe, Trevor, Podcast, and Lucky that saved Summerville, Oklahoma from the second coming of Gozer! In fact, it's Podcast's, well, podcast that inspires this book! Now he and Ray are combing through the Ghostbusters archives and recording new episodes to bring the group's favorite new and old foods to delicious life. With luscious full-color photography and packed with the fun and spirit of the films, Ghostbusters: The Official Cookbook is a must-have for foodies and paranormal investigative fans alike.

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Book SynopsisLet Cruella de Vil, Maleficent, Ursula, and other beloved baddies guide you through some of their favorite devilishly delicious delicacies with this exciting and beautiful Disney Villains cookbook. Being bad has never tasted so good! This deliciously evil cookbook features more than 50 tasty, easy-to-follow recipes inspired by the dastardly Disney Villains. From bewitching appetizers to delectable mains to decadent desserts, this cookbook offers Disney Villain-themed treats for every meal and occasion. Featuring full-color photography, suggestions for alternate ingredients, and tips and tricks from some of your favorite Disney Villains, this all-ages cookbook is the perfect way to bring friends and family together with delicious Disney trickery.

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Book SynopsisDuring the eighteenth century, ladies of high society kept handwritten notes on recipes and it became fashionable to exchange the most successful with friends and neighbours. This charming book is a compilation of fifty of the best recipes taken from the archives of the country houses of Britain and Ireland. Each recipe is shown in its original form accompanied by an up-to-date version created by professional chefs so that the recipes can be recreated today. In a world dominated by additives and synthetic foodstuffs, these traditional recipes contain only natural ingredients and show that simple ways are often the best when it comes to creating dishes that stand the test of time.

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