General cookery and recipes Books
inTRADE(GB) Ltd 101 Questions Students Ask About Cooking from
Book SynopsisJoy May, author of the best selling student cookbook Nosh 4 Students, gives answers to the 101 most popular questions from real students about cooking. Illustrations throughout the book are there to help explain and add a little bit of fun.Table of Contentsbudgets and equipment shopping freezing and defrosting food hygiene healthy eating vegetables rice and pasta eggs how to cook things how long to cook things sauces miscellaneous questions making life easier while cooking silly questions index
£9.19
Chef Media A Taste of Summer
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£17.00
Massey University Press The RNZ Cookbook
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£42.50
Orion Publishing Co Cook Happy Cook Healthy
Book Synopsis''Brill new book!'' Jamie OliverDelicious recipes to make life just that bit healthier and a lot easier.Most of the food you put in your body should have ingredients that make your skin glow, your hair shine, your body feel energised, your eyes bright and your kids and friends happy. Even the naughty treats can have good stuff in them too! If you love cooking and baking and are happy, like me, to whittle away the hours with spatula in hand then hopefully you''ll enjoy my ideas and recipes. - Fearne CottonFearne Cotton is one of our best-loved television and radio presenters. She is also a keen healthy baker and young, busy, working mum who has found some great ways to eat well and eat clean.Her first cookbook, Cook Happy, Cook Healthy, is full of easy, fast and healthy recipes for everything from breakfast and speedy suppers to baked treats. Delicious dishes include Quick Granola, Courgette Fritters with Herby Yoghurt Dip, HTrade ReviewCook Happy, Cook Healthy - easy ways to feed everybody and put a smile on their faces while you're at it... * SUNDAY MIRROR *Congrats on your brille new book! -- Jamie OliverCook Happy, Cook Healthy - easy ways to feed everybody and put a smile on their faces while you're at it... * SUNDAY MIRROR *Congrats on your brill new book! -- Jamie Oliver
£15.00
Abrams For the Table Easy Adaptable CrowdPleasing
Book SynopsisTrade Review“Anna Stockwell’s dishes are just the type of food I want to serve to friends—or have them serve to me. Flipping through the book, I feel as though I’m at the best dinner party ever. It’s one uncompromisingly chic book that I’ll be turning to again and again to impress everyone I know.” -- Ben Mims * cooking columnist, Los Angeles Times *“Anna has an intuitive sense of how to create simple food that looks and tastes anything but. This book might just be what brings back my entertaining spark.” -- Christopher Morocco * senior food editor and test kitchen director at Bon Appétit *“Anna Stockwell’s For the Table is a cookbook actually designed for feeding a crowd, with full menus all planned out from apps to dessert and consideration for a range of dietary needs. I flagged the vibrant green-and-red spinach and ricotta dumplings in a Calabrian chile-tomato sauce to make ASAP. It’s impeccably organized and delightful, just like Anna.” -- Alex Beggs * Bon Appétit *“In the dinner party Olympics, Anna Stockwell takes the gold—and this is her training manual. Here, she shows us how to host with style, with grace, and without stress. It starts with snacks, of course (potato chips served alongside ice-cold cherries!). And it always, always finishes with dessert (“very wiggly” yogurt panna cotta). And in-between those two things is the core of Anna’s approach: a two-platter technique that gets an impressive dinner on the table, yet also allows a host to do all the other little things that make an evening matter. Like lighting candles. Or writing name cards. . . . In this way, For the Table isn’t just a collection of recipes—it’s a full-blown dinner party philosophy, a blueprint to using food as a way to connect. If we follow it, not only will our parties be stronger, our relationships will, too.” -- David Tamarkin * editorial director of King Arthur Baking and author of Cook90 *“Anna Stockwell is the most natural-born host—both in real life and on the page. Her recipes sing with flavor, her table sparkles with candlelight, and wherever she is, there follows laughter and joy. For the Table is the no-nonsense guide to entertaining for everyone who wishes to have more fun and eat better while hosting family and friends.” -- Sarah Copeland * author of Every Day is Saturday, Feast, and Instant Family Meals *
£23.75
Abrams Eater
Book SynopsisTrade Review“This book is like a dream dinner party with all your favorite dishes from incredible spots across the country." -- chef and co-founder of Red Rooster * Marcus Samuelsson *“A gold mine of recipes from some of the most exciting restaurants anywhere, this cookbook will transform your personal kitchen game and feed your soul.” -- co-owner and chef of Zahav, co-owner of CookNSolo Restaurants * Mike Solomonov *“Eat with intention and purpose. Food is culture, food is language, food is humanity. So enjoy this book, which offers a diverse and vibrant look at food today.” -- chef and co-owner of Atelier Crenn and Bar Crenn, San Francisco * Dominique Crenn *“Join Hillary Dixler Canavan of Eater on a journey to discover delectable dishes across the country, as she applies her reporter’s curiosity and editorial eye to this cookbook. Delve into the stories of the passionate people behind each culinary creation and experience the unique flavors and compelling narratives that make each dish a true gem.” -- founder, Momofuku * David Chang *“For years, Eater has been my trusty sidekick in navigating the dining world—there by my side with a killer recommendation, whispering in my ear with news of my soon-to-be-favorite new spot. Now I can reach for their impeccable taste in my home kitchen with this best-in-class collection of tried-and-true recipes from the country's most beloved dining institutions. My dream meal of Felix's pasta with a side of Veracruz All Natural migas tacos can finally come true. Oh, and if you’re wondering about dessert, I or one of the other incredible pastry chefs in these pages has you covered, too!” -- founder/chef, Milk Bar * Christina Tosi *Not surprisingly, Eater's exceptional curation of the most essential restaurant recipes from across the United States leaves me salivating and eager to don an apron and get to work. Its supplemental essays and recipes are the proverbial icing on the cake for turning good meals into great ones. I want to make every dish featured on these pages! -- journalist * Lisa Ling *“A winning collection of recipes from some of the country’s most celebrated restaurants that will transport you to memorable meals with family and friends—a powerful reminder of how good food delights and unites us.” -- founder and executive chairman, Union Square Hospitality Group * Danny Meyer *
£24.70
Penguin Random House South Africa African Bite An
Book SynopsisAn African Bite celebrates the simplicity and authenticity of African food for a contemporary cook. Chef Mbombi has a deep connection to his culture, yet he is also a modern man living an urban lifestyle.
£15.99
Hachette Books Ireland Shrewd Food
Book SynopsisIt's chic to be shrewd!
£9.74
Hodder & Stoughton General Division Alex Hollywood My Busy Kitchen A lifetime of
Book SynopsisOriginal recipes from Mrs Paul Hollywood -- the real cook at home.
£18.75
All in One
Book Synopsis
£5.00
Little, Brown & Company Share Delicious and Surprising Recipes to Pass
Book SynopsisIn SHARE, Santos serves up the unique communal dining he has made his signature in his Lower East Side restaurants. This cookbook offers over 100 extraordinary big platter recipes for his creative take on old school favorites, specifically made for family-style dining, as well as small plates that are fun to serve when entertaining. From Crab Cake Corn Dogs to Spicy Lamb Souvlaki with Tzatziki; from Grilled Cheese Dumplings and Tomato Soup to Korean Short Rib Tacos with Classic Kimchi, SHARE is comfort food at its highest level. These scrumptious dishes will have everyone at the table reaching for seconds!
£24.00
Createspace Independent Publishing Platform The Energy Saving Cookbook Once a Week Cookery System
£11.78
Createspace Independent Publishing Platform The Jewish Manual or Practical Information in
Book Synopsis
£9.24
Skyhorse Publishing The Modern Foragers Cookbook
Book SynopsisForage for Your Own Delicious Ingredients and Prepare Inventive Meals at Home In The Modern Forager's Cookbook, nationally acclaimed chef Rob Connoley offers more than seventy-five recipes featuring ingredients that any home cook can forage, grow, or hunt. Each recipe shares modern flavor and texture pairings that will excite the professional chef and home cook alike. The comforting mesquite chocolate chip cookie, the indulgent pork belly poppers, and the haute hackberry rabbit paté launch homespun do-it-yourself dishes into modern classics. In addition to learning to cook foraged and farmed foods, readers will explore the basics of wild plant harvesting (including identification and ethical best practices) while enjoying humorous anecdotes from Connoley’s years of remote gathering. Photographer Jay Hemphill also presents stunning images that capture the bounty
£17.09
Nova Science Publishers Inc Senn's War Time Cooking Guide
Book SynopsisThis book, written by Charles Herman Senn (1864-1934) and originally published in 1915, brings the old recipes and techniques of cooking from during the war. It provides a unique window into peoples' lives and how they survived during the war. The book is broken down into the following sections: Recipes for Soups Fish Preparations Meat Dishes Vegetables Breakfast and Supper Dishes Sweets, Puddings Cakes and Pastries Invalid Dishes Sauces Management of Gas Stoves Inexpensive Family Meals Some Economy Hints (substitutes, for example, the can be used for Meat and Fish which were scare, how to avoid waste in food scraps and how to avoid waste in cooking, etc). Index of RecipesTable of ContentsFor more information, please visit our website at:https://novapublishers.com/shop/senns-war-time-cooking-guide/
£62.04
North Atlantic Books,U.S. I Am Grateful: Recipes and Lifestyle of Cafe
Book SynopsisWith locations in San Francisco, Berkeley, Marin, and Los Angeles, Café Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In I Am Grateful, cofounder Terces Engelhart presents her and her husband Matthew’s view of life and business philosophy. She also presents her story of personal healing, sharing highlights of her recovery from food addiction while explaining the benefits of a raw lifestyle. The book’s gorgeous, full-color photographs accompany easy-to-follow recipes for the café’s most popular items, making it easy for readers to prepare live foods at home. Recipes include café favorites such as the “I Am Luscious” raw chocolate smoothie, “I Am Bountiful” bruschetta, “I Am Elated” spicy rolled enchiladas, and “I Am Amazing” lemon meringue pie with macadamia nut crust.
£21.85
Mr. Wilkinsons Vegetables
Book SynopsisThis lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes. Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available. The recipes in Mr. Wilkinson''s Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene''s Tzatziki, or Smoked Tomato and Goat''s Curd GougÃs, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson''s vegetables are the stars. With beautiful photography and vintage illustrations, the book is both timely and timeless. Praise for Matt Wilkinson and Mr. Wilkinson''s Vegetables: "Matt Wilkinson makes you look at vegetables differently! This book. . . will leave you eager to prepare one of his many delicious recipes." -- Eric Ripert, chef of Le Bernardin "I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether you''re eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson''s Vegetables, you can taste the admiration he has for all Mother Nature has to offer." -- Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates "Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty." -- David Chang, chef/founder of Momofuku "This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and it''s one I''ll revisit often." -- Lukas Volger, author of Vegetarian Entrees that Won''t Leave You Hungry "I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson." -- Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010 "This book hits home for me! The way it''s organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to!" -- Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation
£9.52
Black Dog & Leventhal Publishers Inc Better Made At Home: Salty, Sweet, and Satisfying
Book SynopsisInstead of buying mass-produced, often unhealthy food products, why not make your own? From crisp sesame crackers to Greek yogurt to tapenade, let the more than 80 simple and delicious recipes in Better Made at Home stock your pantry with staples that are better tasting and better for you.In Better Made at Home, French cookbook author Est?relle Payany shows us how to make delicious food we can feel good about eating. She takes more than 80 packaged foods normally found in delis or gourmet food shops?from chips to chocolate pudding?and replaces them with recipes for healthier, better-tasting alternatives that can be made quickly and easily right in our own kitchens. For breakfast, make your own muesli or crostinis with homemade strawberry jam. For lunch, try your hand at grinding meat for hotdogs topped with homemade ketchup or batter up some homemade, crispy fish nuggets for dinner. Recipes for treats include candies (lollipops, marshmallows, and caramels), snacks (barbecue popcorn, tortilla chips, and pretzel sticks), and desserts (buttery shortbread and chocolate sandwich cookies).Beautiful photography combined with vintage illustrations make for a book that is both timely and timeless.
£11.24
American Traveler Press Las Vegas Winning Recipes!: A Collection of
Book SynopsisNo gamble here as you stack your chips next to a new favorite recipe dealt to you by Las Vegas Winning visitors. Whet your appetite with these tried-and-true dishes: Fremont Street Shrimp Jambalaya, Vegas Strip Salmon, Winning Walnut Pie, Silver Dollar Pancakes and many more. Includes ''Best Bet tips'' on: Roulette Table, Baccarat, Winning Poker Hands, Craps and more. You''re always a winner with Las Vegas Winning Recipes!
£11.39
American Traveler Press Best BBQ Recipes
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£14.39
Rodale Press The South Beach Diet Quick and Easy Cookbook: 200
Book Synopsis200 all-new health-conscious, mouthwatering recipes that can be prepared in thirty minute or less, from the #1 New York Times bestselling author of The South Beach Diet Our time-strapped culture needs an effective plan for eating healthy meals at home again, so Dr. Arthur Agatston, the founder of the South Beach Diet lifestyle, created The South Beach Diet Quick and Easy Cookbook, which features 200 delicious, healthy, and fast recipes that use ten or fewer ingredients and require 30 minutes or less of cooking time. The South Beach Diet Quick and Easy Cookbook provides practical time-saving tips and advice for how to eat well while staying on the plan, with recipes such as:• Breakfast: Buttermilk Waffles with Jam; Savory Egg, Ham, and Cheese Crêpes• Fish: Ginger Steamed Red Snapper; Warm Salmon and Asparagus Salad• Poultry: Turkey Sausages with Kale and Chickpeas; Chicken Breasts Stuffed with Spinach and Goat Cheese• Beef, Pork, and Lamb: Peppery Steak with Horseradish Cream; Grilled Stuffed Veal Chops• Salads: Bulgur, Cucumber, and Mint Salad; Crispy Tempeh Salad• Sides: Roasted Spicy Cauliflower; Quinoa Pilaf• And much more! Phase designations and nutritional information are listed along with each recipe, so you’re always in control of what you’re eating. And with recipes accompanied by stunning full-color photography, The South Beach Diet Quick and Easy Cookbook is the perfect resource for busy weeknights and weekends—for believers and newcomers alike.
£19.50
Rizzoli International Publications (Serious) New Cook: Recipes, Tips, and Techniques
Book SynopsisThe Serious New Cook Cookbook features recipes that appeal to the familiar and the new, drawing beginning cooks into the fold by appealing to what they already know and want (meatballs, spaghetti with meat sauce, simple DIY sushi, onion dip with chips, milkshakes, cupcakes) and taking them to the next level with new, multicultural tastes to love: bulgogi meatballs, wild mushroom pot pie, romesco dip, onigiri rice balls, double dalgona milkshakes, and mochi ice cream, and introducing important techniques such as braising meat, making a roux, cooking perfect sushi rice, and fixing a broken buttercream. The recipes are organised into 23 trios, with one core recipe that introduces a technique or concept, followed by two additional recipes that further exemplify the technique or concept. Stunning photos accompany every recipe, including step-by-step photos for the first recipe in every trio, which show readers what each step should look like as they cook. And, unlike other cookbooks that offer a cooking school section that most readers never use, Serious New Cook builds the lessons and tips into the recipes it s like having a chef explaining things as you cook. Readers not only learn to cook each dish, but become more knowledgeable, deeply skilled cooks in the process. There are few cookbooks that address the needs of young adults who have advanced and adventurous palates, but who don t have the cooking skills necessary to make the foods they love to eat. Existing cookbooks lack the built-in lessons and hand-holding young adult cooks and even newbie adult cooks! require. The Serious New Cook Cookbook fills that gap.Trade Review"Fall Cookbook Round-up: A question I get a lot is: okay, I have learned the basics. I can boil pasta and cut an onion and make a salad. What book will get me to the next level? And there are a few I recommend regularly (chief among them Martha Stewart’s Cooking School) BUT most of them are kind of stuffy and kind of boring. (Serious) New Cook by sisters Leah Su Quiroga and Cammie Kim Lin, on the other hand, is aimed at a younger audience and takes inspiration from around the world. Get this one for your cousin who just moved into her first apartment." —STAINED PAGE NEWSLETTER“Inexperienced cooks are often faced with choosing between beginner books teaching mundane recipes or standard cookbooks that are more enticing but also overwhelming for newcomers. Into the mix comes this book written by chefs who are sisters, based on the food they learned to cook in their mother’s multicultural kitchen, with recipes designed to teach and inspire. The opening chapter is a cooking class in itself. It offers definitions of ingredients, processes, and equipment with excellent informative pictures illustrating things like stiff peaks vs. soft peaks in egg whites, colors and kinds of Asian hot sauces, and types of salt. The recipes themselves are grouped in threes: a core recipe and two variations with invitations for making versions of one’s own. The content is not overwhelming, and starters, mains, and sweets cover the standard meal. The cookbook has a definite Asian influence, but the dishes are wide-ranging: chicken potpie sits next to a sushi party; arepas coexist with egg drop soup and vinaigrettes. VERDICT Sure to be a winner, with lovely pictures, clear and cheerful prose, and the promise of tasty food.” LIBRARY JOURNAL“25 Great Gifts for Foodies. Parade's food editors pick the top gifts for foodies. (Serious) New Cook by Leah Su Quiroga and Cammie Kim Lin takes a global-cuisine approach to teaching kitchen newbies the basics with recipes for arepas, sushi and egg drop soup alongside old-school standards like waffles and pot pie.” —PARADE MAGAZINE“The chefs at Chez Panisse are known for doing beautiful things with seasonal ingredients, but by now the restaurant’s former chefs should be also known for something else—putting out phenomenal cookbooks (see Cal Peternell and Samin Nosrat, for example). This book is no exception. Former head chef Leah Su Quiroga and her sister, writer and teacher Cammie Kim Lin, have created a book that is both gorgeous and informative. The book is designed for beginner cooks who want to improve their skills without getting stuck making only basic, boring recipes, and their format makes learning easy. The instructions are clear—many recipes have beautiful step-by-step photos—there are tons of helpful tips, and when you see an underlined term, you know you can flip to the Extra Credit section of the book to get extra info. (This last part is just genius.) To my mind, the best part of this book is, of course, that the food looks amazing. While I don’t need a beginner book for myself, I’m definitely still going to cook these recipes, especially things like the crispy smashed potatoes with fried herbs, green tortilla soup, pie crust-topped salteña pot pie, and the flash-fried cutlet sandwich with pickled onions and a fried egg. (Hopefully the budding cook in my house will also start to use this book to make these things, too!)” –THE CALIFORNIA TABLE“NPR’s Best Books of the Year. Sisters Leah Su Quiroga (ex-head chef at Chez Panisse) and Cammie Kim Lin (Brooklyn-based food writer) have some serious kitchen chops, but this book was written for the next generation: one that loves cooking, but not always cookbooks. These recipes attend to texture and flavor with chef-like finesse and eclecticism (Bulgogi meatballs! Handmade arepas! Biscuit-topped chicken pot pie!) while also including painstaking process photos and taking no skills or steps for granted. It’s a delicate balance to pull off cringe-free. This one’s well worth gifting to your 20-something, along with their first good knife.” –National Public Radio“(Serious) New Cook is a great pick for those looking for a variety of easy, yet flavor-packed recipes perfect for both beginner and more experienced cooks (especially older teens who have aged out of kids’ cookbooks). The instructions are incredibly well-written to help take your skills to the next level." –Tara’s Multicultural Table “When I hear ‘new cook’ I imagine some pretty basic stuff, like how to boil pasta or roast chicken. But the authors of this book don’t undersell the novice and instead choose a robust catalog of recipes include sushi, fish sandwiches, steamed pork dumplings, and chocolate cake. A lot of the dishes are the sort of thing one might order out at a restaurant, but not make at home. And here they are, broken down in easy-to-follow recipes!” –Amanda Kay Oakes, blogger and writer “Leah is the chef, and Cammie is the educator and writer, and together, you couldn’t put two greater talents... They’re just the perfect pair for this cookbook!” –Ann Haigh, food writer and co-host of the podcast On the Menu
£26.55
Nova Science Publishers Inc Essential Oils as Natural Food Additives:
Book Synopsis
£212.99
Rockridge Press The Healthy Meal Prep Cookbook: Easy and
Book SynopsisEat smarter and healthier with 100+ meal prep recipes and tipsMeal prep is a great way to save time and money with wholesome grab-n-go options for breakfast and lunch, and quick dinners you and your family will love. The Healthy Meal Prep Cookbook introduces you to the benefits of meal prep with 2-week meal planning templates and shopping tips designed to meet specific nutritional goals:Clean eatingLearn how to make a week''s worth of well-balanced meals from a variety of food groups and minimal processed canned or frozen foods.Weight lossThe healthy, portion-controlled meals and snacks in these plans are filling, nutritious, and delicious, and having them on hand reduces the temptation for fast food quick fixes.Muscle buildingPrep meals with the measured fat, carbs, and protein you need to fuel intensive strength training and build muscle.This health-focused meal prep recipes cookbook also includes additional food safety and storage guidelines to help you extend the shelf life of pre-prepared dishes and prevent food waste.Order The Healthy Meal Prep Cookbook today and always have enough time to eat right and eat well.
£11.39
Victory Belt Publishing The 30-day Sugar Elimination Diet: A Whole-Food
Book Synopsis
£36.09
Victory Belt Publishing Salt to Taste
Book SynopsisFuel your body and elevate your home cooking with Salt to Taste, an all-inclusive cookbook that combines high-quality protein-centric meals that feature the perfect balance of salt to help you achieve your best health. With a focus on maximizing protein intake, Salt to Taste presents a diverse selection of delicious, nutrient-dense recipes that satisfy every craving to help you manage your weight, level up your performance, recover from injury, and feel your best. From hearty breakfasts to mouthwatering dinners, sauces and accompaniments, salt blends, and everything in between, each recipe was carefully crafted by a cardiovascular expert and professional chef to deliver a powerhouse of protein, flavor, and flexibility. Unlike many high-protein cookbooks, Salt to Taste does not eliminate entire categories of foods but instead focuses on quality ingredients and minimal sugar and brings forth salt in a starring role to help you to achieve and sustain your long-term health goals. Sample Recipes Include: raspberry Tahini, Whey or Plant Smoothie, Brownie Batter, Muffins, High-Protein Green Gazpacho, High-Protein Smoky Tangy Sweet Potato Soup, Buffalo Chicken Salad, Quinoa-Crusted Chicken Parmesan, Chicken Pot Pie with Potato Biscuit Crust, Fried Egg Cheeseburger, Collard Wrap, Beef Bolognese, Spaghetti Squash, Pan-Roasted Black Sea Bass with Oranges, Pomegranates, and Olives, Air-Fried Coconut Shrimp, Brussels Sprouts Slaw, Garlicky Broccoli, and more! Salt to Taste has everything you need to make each meal a nutritious and flavorful experience and is perfect for any skill level. Get ready to transform your kitchen and your health with impactful meals and a dash of salt!
£31.34
Nova Science Publishers Inc Native American Recipes
Book SynopsisThis book is a collection of Native American Recipes from tribes across North America. Some of the recipes provide new and different ways to prepare USDA commodities, in addition to traditional recipes. Traditional recipes include bison recipes, blue corn recipes, and traditional breads. Most of these recipes make use of USDA''s commodities that are provided to recipients who participate in the Food Distribution Program on Indian Reservations. Some of the original recipes have been altered to help lower the fat and sodium found in the recipes.
£67.99
£999.99
Bluce Jone PIT BOSS Gas Griddle Cookbook for Beginners:
Book Synopsis
£13.62
Academic Studies Press Jews, Food, and Spain: The Oldest Medieval
Book Synopsis2023 Gourmand World Cookbook Awards Best Jewish Food Culture Book; 2022 National Jewish Book Award FinalistA fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa.In the absence of any Jewish cookbook from the pre-1492 era, it requires arduous research and a creative but disciplined imagination to reconstruct Sephardic tastes from the past and their survival and transmission in communities around the Mediterranean in the early modern period, followed by the even more extensive diaspora in the New World. In this intricate and absorbing study, Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.Trade Review“Jews, Food, and Spain is a fascinating study in which the author, Hélène Jawhara Piñer, asserts that food is an important key to unraveling the complexities of the Jewish cultural heritage, especially in early Medieval Spain. Using the 13th century Arabic language cookbook Kītab Tabīkh as guide, she explores what can be discerned from its contents regarding Jewish culture and its evolution in the multicultural setting of Al-Andalus. Cuisine, as Jawhara Piñer explains, is so much more than just recipes… [The book] would be a valuable addition to an academic Jewish history and culture collection as well one focused on food studies."— C. and Anne-Marie Belinfante, AJL News & Reviews“Hélène Jawhara Piñer’s new book, Jews, Food, and Spain, is a wonder. Her research is deep and comprehensive, her presentation detailed and wise, and her ‘gift’ to the reader generous. Her work answers every question about the Sephardic culinary heritage you have ever had, and many questions you didn’t even know how to ask. This is a book anyone interested in food, its history, and its meanings, will want to read.”– Dr. David Kraemer, Jewish Theological Seminary Librarian and Professor of Talmud and Rabbinics. Author of Jewish Eating and Identity Through the Ages“In Jews, Food, and Spain, Hélène Jawhara Piñer invites us into the medieval kitchens of Muslim Spain, where she uncovers compelling evidence of several unknown, distinctively Jewish culinary practices that over the centuries have been integrated into Spanish cuisine. Her meticulous research into the foodways of Spain’s Sephardim will be eye-opening to all those with an interest in the food, history, and culture of the region.”– Darra Goldstein, Food historian and founding editor of the journal Gastronomica“In this fascinating study, which will appeal to readers (and cooks!) interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa, Hélène Jawhara Piñer studies Kitab al-tabikh, a cookbook of uncertain authorship written in Arabic around the year 1200 which also includes dietary advice about which foods to eat to address individuals’ variable health needs. Remarkably, this volume includes several recipes which its author describes as explicitly Jewish, such as “Jewish Partridge” and “A Jewish Dish of Eggplants Stuffed with Meat.” Piñer uses this volume and these recipes as her point of departure to investigate far-reaching questions: What is Jewish cuisine, what is Sephardic culture, and how can we use the history of food to trace Jewish experiences in the Iberian Peninsula and later, following Jewish and Muslim expulsions from Spain? Piñer makes a case for the role of ingredients, methods, cultural associations, and even utensils or cooking pots that probably once made a recipe discernibly Jewish.”– Heather J. Sharkey, Professor and Chair, Department of Near Eastern Languages & Civilizations, University of Pennsylvania, Philadelphia“‘To eat is to remember’. These words which conclude Piñer’s fascinating book are its basic postulation. Jews, Food, and Spain unfolds the story of the of Sephardic Jews through the unique perspective of its cuisine. It starts with a brilliant reconstruction of the medieval Arabic cookbook Kitāb al-ṭabīẖ in which Piñer uncovers the Jewish layers through a painstaking linguistic and textual analysis and goes on in the footsteps of the almost invisible traces left by Jewish cuisine in Spain after the expulsion as well as in the Sephardic diasporas around the Mediterranean and in the new world. Through the history of food and foodways, Sephardic identity is discovered and reaffirmed. This is a captivating book with enormous erudition which brings new insight into the history of Sephardim, Spain and the Mediterranean.”– Miriam Frenkel, Menahem Ben-Sasson Chair in Judaism & Islam Through the Ages, The Hebrew University of Jerusalem“Through a refined ‘counter-hair’ reading of historical sources (Islamic texts in the Middle Ages, then Christian texts), Hélène reconstructs the identity (not only culinary, since what we eat is what we are) of a people of which others speak, to describe and mark its diversity. It is an exciting detective story that reveals not only the characteristics of Jewish cuisine in those distant centuries, but also the strength with which those characteristics have been transmitted over time, until today.”– Massimo Montanari, Professor of Food History, Bologna UniversityTable of ContentsAcknowledgmentsForeword by Paul FreedmanIntroductionPart One. The Jews’ Place in the Construction of an Andalusian Cuisine (Twelfth to Fourteenth Centuries)1. A Unique “Witness” to Complex Realities 2. The Jewish Stamp in the Kitāb al-ṭabīẖ3. Jewish and Muslims Food Consumption and Cooking Practices in the Kitāb al-ṭabīẖ4. Eggplant: The Jewishness MarkerPart Two. The Legacy of the Multicultural Cuisine of Al-Andalus (Fourteenth to Seventeenth Century): The Evolution and Perception of Jewish Food 5. The Counterpoint of Christian-Dominated Cookbooks6. Iberian Literary Works: Witnesses to Food Discrimination against Jews 7. Trends and Evidence: Food as an Identity Marker 8. The Trials of the Inquisition: Written Witnesses of an Oral Transmission of Jewish SkillsPart Three. Sephardic Jewish Culinary Heritage: Between Rebirth and the Desire to Recognize a Past Legacy9. Common Dishes in Spanish Sephardic cuisine10. Dishes and Diaspora: From the Kitāb al-ṭabīẖ to the Sephardic Culinary Heritage of the Mediterranean Basin11. Recipes and Photos of Jewish Dishes from the Kitāb al-ṭabīẖ12. Recipes and Photos of Iberian Medieval Dishes in the Sephardic Culinary Heritage of the Mediterranean BasinConclusionBibliographyIndex
£35.99
Artisan Publishers Firepit Feasts
Book SynopsisTake outdoor cooking to the next level with this fire pit cooking bible by a live-fire expert. There’s nothing quite like cooking over an open flame. Fire infuses ingredients with its own unique flavors, elevating everything from a hot dog to fresh fruit to a hearty stew with elements of smoke and char. And fire pit cooking makes it even easier to cook with live fire. In Firepit Feast, Diana Yen shares 75 approachable and unique recipes full of flavor to make the most of a backyard stove or campside fire pit, including: *Salmon with Crushed Olives and Tomatoes *Miso-Butter Gnocchi and Mushrooms *Chicken and Oyster Mushroom Satay *Churrofluffs with Hot Chocolate *Japanese Sweet Potatoes with Chili Butter And much more! Diana Yen shows that fire pit cooking is about much more than s’mores—though, yes, she includes instructions for a tasty, crowd-pleasing S’morgasboard, too.
£19.80
New Holland Publishers Moore to Food
Book SynopsisChef and television personality, the author takes you into his restaurant and into his home to show you his unique and stunning culinary style. He presents many dishes in a number of different ways, and helps the home cook to make a start at an easier level, and then to take on the challenge of his restaurant-level dish.
£18.75
Ebury Publishing At Mama’s Table: Easy & Delicious Meals From My
Book SynopsisTHE SUNDAY TIMES BESTSELLERMy husband Marv and I are big believers in sitting down together as a family to eat, regardless of how busy we are. When I prepare food for my family, I love using simple, fresh and flavoursome ingredients that we can all eat and enjoy together. I'm proud to say that we are now a household of foodies and I'm so excited to share my favourite family recipes with you.From Banana and Berry Yoghurt Pots, Four-Veg Mac & Cheese, Really Easy Roast Chicken and Peach Melba Pancakes, At Mama's Table is packed with all my crowd-pleasing dishes. Whether it's 'fast' food, prep-ahead recipes, twists on everyday favourites, food on the move, occasion dishes, all the snacks, I've got you covered!I truly hope you enjoy the recipes in this book as much as I do, that they take a little bit of stress out of your day and help inspire a generation of foodies in your family too.Lots of love, from my family to yoursRochelle x
£18.00
Quadrille Publishing Ltd 15 Minute Vegan On a Budget
Book Synopsis15 Minute Vegan: On a Budget features 100 recipes for home cooks who want to create effortless, fast and delicious vegan food, without the price tag often associated with vegan cooking. Allof the ingredients can be purchased in supermarkets and every recipe is ready in 15 minutes or less. Katy Beskow challenges the perception that vegan cooking is expensive, and shows that veganism is for all by using ingredients that are readily available and need no specialist equipment. This is a book for both non-vegans and vegans who want to try reduce food costs without sacrificing flavor. With sections on Leftovers (Zucchini and onion bhajis, Panzanella, Pitta chips), Pantry recipes ( Cardamom flatbreads, Fragrant chickpea pilaf), Fresh food (Citrus fregola, Broccoli pesto), Family Favorites (Lentil ragu, Mushroom katzu curry), and Sweet Treats (Cinnamon sugar tortillas, Black forest cookies), and with advice on eating seasonally and shopping wisely, Katy rewrites the vegan cookbook with rec
£14.25
Ryland Peters & Small Healthy Slow Cooker
Book SynopsisDiscover the convenience and versatility of your slow cooker with over 60 inspired, tried-and-tested and nourishing recipes.For anyone who loves good food but has little time to spend cooking, an electric slow cooker can fit perfectly into a busy lifestyle. They can be used day or night, and you don’t have to stay at home to keep an eye on your cooking while you produce hearty, healthy food for all the family to enjoy. The recipes in this book mainly use sustaining grains, beans, and legumes, along with vegetable ingredients and lean high protein foods, including fish, poultry, and meat. The addition of fresh herbs and spices with known health-giving qualities, such as turmeric and ginger, adds flavor as well as packing an extra nutritional punch.
£15.29
Ryland, Peters & Small Ltd Sheet Pan Dinners: Over 150 All-in-One Dishes,
Book SynopsisEveryone loves a one-pan wonder, and the dishes in this book will save you time and washing up whilst providing delicious dishes for meat eaters and plant-based diners alike. The sheet pan is your new best friend! More and more of us want to cook delicious and healthy dishes from scratch that can cater to the dietary requirements of our friends and families. But this is hard when you’re short on time to cook and plan elaborate meals. This book takes all the stress out of the situation with a comprehensive collection of one-pan recipes. Recipes range from global to speedy to sweet. Meat eaters can indulge in Smoky Lamb Ribs with Slow-Roasted Carrots or Cornflake Chicken Nuggets with Sweet Potato Fries, whilst veggies and vegans can enjoy Baked Butternut Squash with Saffron and Rosemary Risotto, or Tex-Mex Veggie Tacos with Tomato Salsa and Chipotle Mayo. Plus, everyone can tuck into desserts such as White Chocolate, Almond and Raspberry Ripple Brownies. These recipes will provide easy meals with even easier clean-up, giving you and your crowd maximum flavour with minimum effort.
£18.00
Ryland, Peters & Small Ltd Healthy Vegetarian & Vegan Slow Cooker: Over 60
Book SynopsisDiscover the plant-based goodness your electric slow cooker can provide, with over 60 convenient and delicious vegetarian and vegan recipes For those of us with busy lifestyles and little time to spend in the kitchen, it can be hard to find convenient ways to whip up meat-free meals. Let your slow cooker do all the work for you here, with this delicious range of recipes for vegan and vegetarian magic. Spend a little time preparing and let your meals cook away without you having to watch over them! These delicious dishes have something for the everyday, from simple plant-based essentials to more impressive recipes for special occasions.
£12.74
Ryland, Peters & Small Ltd The Thrifty Cookbook: More Than 80 Deliciously
Book SynopsisA collection of over 80 quick and delicious recipes to feed households on a budget. A busy family household is often short on time and money. The weekly food shop can be a stressful time when you are wondering how you can feed your family good, honest food without exceeding the weekly budget. Living on a budget, or trying to reduce your outgoings, doesn’t have to mean forgoing cooking and eating good food though. Thrifty tips will guide you through how to make the most of your ingredients and create wonderful family food for all mealtimes. Enjoy some budget breakfasts such as Baked Eggs or Corned Beef Hash before moving on to some purse-friendly soups and salads for lunch. The main meal of the day no longer needs to empty the bank, so instead delve in to some quick and easy dishes such as Thai Salmon Fish Cakes or Quick Vegetable Curry. Treats don’t have to be ignored in favour of saving pennies either – whip up some quick treats such as Iced Summer Berries with Hot White Chocolate Sauce or Banana Fritters. The Thrifty Cookbook has all the inspiration you need to produce fantastic food, in super quick time, for the whole family even when you’ve had to tighten the household purse strings.
£14.24
Ann Farmhouse Cooking
Book Synopsis
£9.50
Watkins Media The Bay Tree Home Deli Recipes
Book Synopsis
£15.00
Food for Family Friends Cookery
Book SynopsisFood for Family & Friends contains everything you need to host stylish gatherings at home, from inspirational ideas for table settings to more than 150 perfect recipes. Includes recipes for a range of starters, mains, desserts and drinks as well as ideas for special occasions and catering for a large group.
£14.99
Coffee Morning Recipes
Book Synopsis
£5.02
CHINESE KITCHEN
Book Synopsis
£6.95
Golden West Cookbooks Christmas in Washington Cookbook
Book Synopsis
£11.39
Golden West Publishers (AZ) Too Many Chiles!
Book Synopsis
£11.39
Golden West Publishers (AZ) Cowboy Cookbook
Book Synopsis
£11.39
HarperCollins Publishers DoAhead Christmas stressfree cooking for the
Book Synopsis
£16.99
Meze Publishing The Lancashire Cook Book: Second Helpings: A
Book SynopsisThe Lancashire Cook Book: Second Helpings celebrates the best of the county’s food scene and follows on from the best-selling first edition released in 2016, which was Booths Supermarket’s second best-selling cook book that year. Working in collaboration with Visit Lancashire to highlight the wealth of producers and passionate foodies in the region, the book showcases how the food scene has developed in the last three years, and features more than 40 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. They include The Freemasons at Wiswell from Steven Smith, named gastropub chef of the year in 2019, longstanding Lancashire favourite The Cartford Inn, award-winning local gin Cuckoo Gin from Brindle Distillery as well as the Clitheroe Food Festival and Ye Olde Sausage Shop who hold more than 50 gold awards for their sausages and superlative Food hall Holmes Mill. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here. This is the 38th book in Meze's hugely successful 'Get Stuck In' series and is expected to be among the best-selling cookery titles in the region.
£20.38
