TV / Celebrity chef / eateries cookbooks Books

Book SynopsisBegin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as: -Tuh’u: a red beet stew with leeks dating back to 1740 BC -Globi: deep-fried cheese balls with honey and poppy seeds -Soul Cakes: yeasted buns with currants from circa 1600 -Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 -And much more. Including the original recipe and Miller’s modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.Trade Review“Even if we never make these dishes of ancient times, Miller’s book is a fascinating read.” —New York Journal of Books“A great sense of humor tempers Miller’s erudition and encourages curious cooks to serve up some of these historical foods to entertain families and guests and provoke dinner table conversation.” —Booklist, Starred Review"Throughout, Miller skillfully balances history with tantalizing recipes, and manages to make even ancient fare accessible with suggested ingredient substitutions and an inviting tone. The result is a fascinating outing that will entice history buffs and home cooks alike." —Publishers Weekly“I love Tasting History and everything about this terrific cookbook. This is true time travel.” —Phil Rosenthal, host of Somebody Feed Phil“This fascinating book is a must-have for both history lovers and cooks alike. It leaves you feeling enlightened and inspired.” —John Kanell, author of Preppy Kitchen“This is the perfect book for any food history fanatic (guilty as charged), or, in truth, any food fanatic. To create a series of beautifully realized and photographed recipes that take you on a path from the earliest written clay tablets of Babylon, all the way through history to the dishes that built the Americas, is a huge undertaking. However, it is one that Max Miller achieves with all the wit, enthusiasm, accessibility, and accuracy that have made his YouTube channel such a deserved internet sensation.” —Simon Majumdar, author, television personality, and creator of the food history podcast Eat My Globe“Max Miller is not only a prodigy, utterly charming, and witty, but a first-rate historian. He brings the culinary past to life, setting old recipes in context brilliantly and making them thoroughly accessible to the intrepid modern diner.” —Ken Albala, professor of history, University of the Pacific

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Book SynopsisCulinary virtuoso and New York Times bestselling author Nadia Caterina Munno expands beyond pasta and into the art of traditional Italian cooking with this vibrant and accessible cookbook—featuring seasonal dishes, healthy entrees, and so much more.Go beyond the first course of pasta with this brand-new cookbook from The Pasta Queen herself. From aperitivi to awaken your appetite to desserts that end meals on a sweet note—and all the courses in between—Nadia will help you create an Italian dinner party fit for royalty. With over a hundred delicious recipes and stunning photographs that will transport you to the heart of the Mediterranean, this cookbook also delves into Nadia’s food philosophies, including the importance of using seasonal ingredients, following a balanced diet, and celebrating cultural history through food. While there’s still plenty of pasta to be found, this cookbook will enrich your plate with the res

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Book SynopsisOy with the poodles already! The first official collection of recipes inspired by the world of the fast-talking Gilmore Girls. Gilmore Girls: The Official Cookbook features dishes from every corner of Stars Hollow and beyond, including the Dragonfly Inn, Weston's Bakery, Al's Pancake World, Luke's Diner, and Emily and Richard's dinner table . Fans will delight in recreating iconic dishes from the beloved series, such as Sookie's Risotto, Mrs. Kim's Flaxseed Muffins, Luke's Cheeseburger and Fries, and, of course, the perfect cup of coffee! This official cookbook also includes clever cooking tips from Sookie, hosting tips from Michel, etiquette tips from Emily Gilmore, and the wisdom from Lorelai and Rory for cooking fast and talking faster.

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Book SynopsisFeast on all of the delicious offerings found in the world of Skyrim in this beautifully crafted cookbook based on the award-winning game The Elder Scrolls V: Skyrim Immerse yourself in the diverse cuisine of Skyrim with these recipes inspired by food found in the Old Kingdom and across Tamriel. With over seventy delicious recipes for fan-favorite recipes including Apple Cabbage Stew Sunlight Souffle, Sweetrolls, and more, The Elder Scrolls V: Skyrim: The Official Cookbook will delight every hungry Dragonborn.

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Book SynopsisCraft your own glass of Nuka-Cola, a bowl of BlamCo Mac & Cheese, and more with the recipes in Fallout: The Vault Dweller’s Official Cookbook. Based on the irradiated delicacies found in the award-winning Fallout video game series, this Vault-Tec™ approved cookbook provides fans of the game with over seventy recipes inspired by their favorite Fallout foods. Whip up tasty versions of Yum Yum Deviled Eggs, throw some deathclaw meat on the grill, and recreate BlamCo Mac & Cheese with Fallout: The Vault Dweller’s Official Cookbook.

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Book SynopsisThis engaging and historically accurate cookbook presents more than 70 delicious recipes that celebrate the elegant institution of afternoon tea. Full of photographs and quotes from Downton characters, you can recreate the rich traditions and flavours of Downton Abbey Afternoon Tea time and time again.Table of ContentsTABLE of CONTENTSForeword by Gareth Neame Introduction Tea at Downton Abbey Tea Characteristics PASTRIES, BUNS & BISCUITS CAKES, TARTS & PUDDINGS TEA SANDWICHES & SAVORY BITESPRESERVES & SPREADS

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Book SynopsisChances are you''ve eaten a soup, salad or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves - until now. Matty Matheson, known for his bold, innovative flavours, has created a cookbook that will revolutionise how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty''s signature twists on the classics, delivered with minimal effort for maximum flavour.Find your favourite combination by mixing and matching dishes like: Soups: Giant Meatball Soup; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de Pollo Salads: Everyone''s Mom''s Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, Olive Oil and Espellete Sandwiches: Cubano; Italian Combo; Sun Warmed Tomato Sandwich; Banana Bread French Toast with Fried Egg, Peameal Bacon and Maple Syrup Packed with character, personal stories, scrumptious recipes and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.

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Book SynopsisThe official cookbook based on the hit TV series seen on Netflix and around the world, discover mouthwatering recipes that will transport you into the genteel world of Downton Abbey.The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household – from upstairs dinner party centrepieces to downstairs puddings and pies – and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and racemeets; festivities; upstairs dinner; desserts and canapés; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs dinner menu: Caviar Croutes Chicken Vol-au-Vents Cucumber Soup Trout in Port-Wine Sauce Quail and Watercress Champagne Jelly From the downstairs dinner menu: Toad-in-the-Hole Beef Stew with Dumplings Steamed Treacle Pudding Jam and Custard Tarts Gingerbread Cake With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning colour photographs, many taken on the set of Downton Abbey and using the original glassware and china, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties, and includes stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters and descriptions of the scenes in which the foods appear provide rich context for the dishes. With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end. Table of ContentsUPSTAIRS DINNERHors d’oeuvres• Oysters au Gratin• Caviar Croûtes• Stuffed Tomatoes• Chicken Vol-au-Vents Soups• Cucumber Soup• Consommé à la Jardinière• Palestine Soup (Jerusalem artichoke/sunchoke)• Vegetable Marrow &• Apricot SoupFish• Shrimp Curry• Trout in Port-Wine Sauce• Sole à la Florentine• Turbot with Hollandaise Sauce• Fish Cream• Salmon Mousse Entrées• Filet Mignon Lilli• Duck with Apples & Calvados• Duck with Olives• Pork Cutlets with Sauce Robert• Poached Gammon with ParsleySauce• Chicken à la Crème Paprika• Mutton with Caper Sauce• Veal Cutlets Perigourdine• Quail and Watercress• The Perfect Roast• Mint Sauce• Bread Sauce• Yorkshire Puddings Vegetable Entremets(Accompaniments)• Asparagus Cups• Cabbage as They Serve Itin Budapest• Artichoke Salad• Potato Cakes• Haricot Verts with Maîtred’Hôtel Sauce Sweet Entremets• Macedoine of Fruits in Jelly• Champagne Jelly• Chocolate and Vanilla StripedBlancmange• The Queen of Trifles• Syllabubs• Raspberry Meringue• Bananas au Café• Peaches Melba• Pear Charlotte• Charlotte Russe• Ginger Soufflé• Crepes Suzette• Chocolate & Coffee Eclairs Desserts & Savories• Cheese Bouchées• Devilled Kidneys• Marmalade Water Ice• Banana Cream Ice• Punch Romaine DOWNSTAIRSDinner• Toad-in-the-Hole• Lamb Stew with Semolina• Beef stew with Dumplings• Steak and Kidney Pudding• Cauliflower Cheese• Steamed Treacle Pudding• Treacle Tart• Rice Pudding• Spotted Dick• Summer Pudding• Jam & Custard Tarts Supper & Tea• Cottage Loaf• Digestive Biscuits• Gingerbread Cake (minis)• Seed Cake• Porter Cake The Still Room• Apple Cheese• Marrow and Ginger Jam• Piccalilli• Pickled Green Tomatoes• Flavoured Butters

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Book SynopsisThe Star Wars: Galaxy's Edge Cookbook is the ultimate source for creating out-of-this-world meals and treats all the way from Black Spire Outpost. Inspired by the cuisine from the exciting new Star Wars: Galaxy's Edge themed lands at Walt Disney World and Disneyland, the Star Wars: Galaxy's Edge Cookbook is the ultimate source for creating out-of-this-world meals and treats all the way from Black Spire Outpost. This exciting new cookbook is inspired by the cuisine from Disney's hugely anticipated theme park expansion, Star Wars: Galaxy's Edge. Based on the delicious delicacies found in Black Spire Outpost on the planet Batuu, this cookbook provides Star Wars fans with a wealth of delicious intergalactic recipes. Engaging, fun, and informative, Star Wars: Galaxy's Edge Cookbook is the definitive guide to the delectable cuisines of a galaxy far, far away.

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Book SynopsisJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. Josh’s multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. Presented in three stunning sections – Catch, Cut and Craft – it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. Featuring detailed instructions on how to prepare fish – from reverse butterfly to double saddle – as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation. Trade Review"The book is a treasure trove of practical knowledge, and it's also a visual delight. With fun drawings and stunning photographs adorning its pages, 'Fish Butchery' is as engaging to read as it is enlightening." -- Dani Zoeller * Tasting Table *

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Book SynopsisOh Cook! is a foolproof manual packed with practical information and delicious recipes for even the most basic of home cooks. If, like James May, the sight of the kitchen strikes fear into your very heart and you can’t identify a spatula from a fish slice – this is the book for you. **Accompanying a major Amazon Prime TV Series ** ‘The silent millions of reluctant home chefs have been waiting for decades for Oh Cook! the cookbook that, finally, drives a blunt meat skewer through the burgeoning pseudo-intellectualism of foodie media.’ – James May Oh Cook! is a foolproof manual packed with more than 60 delicious recipes for even the most basic of home cooks. In this TV tie-in, James May, star of Amazon Prime’s The Grand Tour, Our Man in Japan and previous host of Top Gear, seeks to unpack the mysteries of cooking, unearthing the secrets behind the perfect poached egg, smooth custard and how to impress your friends and family with a cracking Sunday roast. Taking readers on a culinary tour (around his kitchen), James builds upon his cookery skills, recreating dishes from his travels as well as rediscovering some nostalgic childhood favourites along the way. Chapters include:BrunchPastaPub GrubRoastsCurry NightAsian FusionThe Great OutdoorsSpongey Things With Storecupboard Saviours (for when the fridge is empty), which includes recipes for his beloved Spam, as well as hints and tips, James May is here to prove that really anyone can cook. On his journey to becoming a more accomplished home cook, he makes use of some his favourite gadgets and ingredients and through a traditional process of trial and error, knocks together some surprisingly delicious recipes, so that you can avoid all the common pit falls at home.Trade Review‘Genuinely useful’ – London Evening Standard ‘Common-sense recipes aimed to give novice cooks the know-how to feed themselves enjoyably.’ – Waitrose Weekend ‘May’s kitchen shtick continues to be a mix of everyman bafflement and mild curiosity about more refined culinary techniques, only with a minor twist – May is now edging away from banter in the direction of practical advice, albeit offered without any real confidence.’ – The Guardian review of Oh Cook on Prime Video

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Book SynopsisCreate chef-quality food without spending hours in the kitchen.With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food - whether that's the ultimate fine dining experience at his 3 Michelin-star Restaurant Gordon Ramsay or the perfectly crafted burger from his Las Vegas burger joint. Over the course of his stellar career, Gordon has learnt every trick in the trade to create dishes that taste fantastic and that can be produced without fail during even the most busy service. Armed with that knowledge, he has written an inspired collection of recipes for the time-pressed home cook who doesn't want to compromise on taste or flavour. The result is 100 tried and tested recipes that you'll find yourself using time and again. All the recipes take 30 minutes or less and use readily available ingredients that are transformed into something special with Gordon's expertise.Learn how to cook incredible, flavoursome dishes in just ten minutes with Ramsay in 10, the new book out 14/10/21.

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Book SynopsisFeeding Hannibal: A Connoisseur’s Cookbook is a collection of easy-to-follow recipes inspired by the show and created by its food stylist, Janice Poon. Each recipe is accompanied by fascinating insider’s anecdotes, delightful artwork and revealing behind-the-scenes photos of stars and crew on the set of Hannibal.Trade Review“This self-penned cook book is a real deal trip. Get it for the budding chef in your life or the "Fannibal" with a sick sense of humor.” - Coming Soon gift guide“Even if your cooking skills are stuck at reading the box to find out how long the food should be microwaved, the book is also full of behind-the-scenes photos and anecdotes from the show!” - Drunk Mall“These creations from Toronto-based food stylist Janice Poon sound seriously tasty, and the accompanying text and photos are a droll delight.” - The Film Stage gift guide“The show’s food stylist Janice Poon makes everything accessible and practical, so you really only have one decision to make: red or white wine?” - Indiewire gift guide“ideal for any Hannibal fan who enjoys fine dining”- Gentleman’s Gazette gift guide “Now, with this cookbook, you can bring some of Dr. Lecter's more stunning dishes to life, albeit with a lot less human flesh.” - Joblo gift guide “Not just your typical Martha Stewart cookbook...Whether your a fan of Hannibal, “wannabe” cook, aspiring chef or food snob, Feeding Hannibal: A Connoisseur’s Cookbook by Janice Poon is worthy to own on your library shelf or kitchen table.” - Retrenders“Provides great insights not just into the show, but how to make yourself look and feel like a professional chef." - Fangirl Nation “A deadly delight” - Nerdist“If you were a fan of NBC’s “Hannibal,” you may recognize the name Janice Poon as she was the show’s incredible food stylist. Now she has a new book...which of course landed on our “Best Books of the Halloween Season” list.” - Dread Central“Feeding Hannibal is a terribly fun cookbook... Poon's approach is pragmatic and crowd-pleasing. It's doable, and that's the most exciting thing about Feeding Hannibal.” - Birth. Movies. Death“Fans of the series have long marveled at how delicious the dishes featured in Hannibal appeared. Heck, even I’d been willing to nibble on some of those mouthwatering vittles! Well now we can with Feeding Hannibal: A Connoisseur’s Cookbook” - Horrorfreak“From the protein scramble Hannibal gives Will when he shows up at his home, to a hunk of Eddie Izzards’ leg, Feeding Hannibal leaves no stone unturned as it gives readers the chance to recreate any and all meals they may have seen on the show." - Nerdophiles“Each recipe isn’t just instructions, but ways in which the dish was used or featured in the TV show. That makes each meal richer and more interesting." - Adventures in Poor Taste"would make any serious gourmand mad with envy" -- Fangoria“Cheekily written...a great looking cookbook with fantastic food photography and plenty of fine dining recipes” - Entertainment Buddha“An incredible book" - Fangirl Nation “A damn fine coffee table book with which to freak out the in-laws” - Pajiba“Feeding Hannibal is a must for every kitchen or coffee table” - Coming Soon“Sure to enhance any Halloween supper party” - Inside The Magic"From start to finish, Feeding Hannibal is darkly beautiful, charming, and inspiring" - Project Fandom“From start to finish it’s just a fantastic book” - Pixelated Geek"It was an extremely interesting read and even if you never cook anything from it, it is still a worthy purchase for Fannibals" - Cinema Sentries"Simply incredible .... If you’re a fan of Hannibal, then I would definitely say this book is a must. Just looking through the photos and remembering the different episodes and seeing this food, it makes me want to go back and re-watch them now! But even if you’re a causal fan but love to cook, then I bet you’ll find some very interesting things within these pages." - Kitley's Krypt"Anyone who enjoys art, design, and food (especially all of that wrapped into one) will get a kick out of trying these dishes." - Black Girl Nerds"Feeding Hannibal is highly recommended for both Fannibals and foodies" - The Strand Magazine“[Poon] carries herself with a professionalism that encourages readers to pay attention and take notes, as we are in the presence of a master.” - Horrortalk

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Book SynopsisFollowing the breakout success of his first cookbook, From Crook to Cook, Snoop Dogg returns with this new collection of recipes in collaboration with his friend and iconic Bay Area rapper E-40. Drawing inspiration from both rappers’ musical catalog, Snoop’s VH1 show with Martha, and E-40’s Filipino food business, Lumpia, here are 65+ crowd-pleasing dishes that range from drinks to main courses to desserts. Also included are suggested menus for celeb-worthy events ranging from Super Bowl Sunday to Father’s Day Feast, a 4/20 Potluck, and a Summertime Block Party. A number of Snoop and E-40’s well-known industry pals appear in recipe headnotes and in sidebar stories about their most epic dinner parties and nights out. Seriously entertaining, this next-level cookbook is the follow-up that fans are waiting for. Packaged with a series look that gestures to From Crook to Cook but feels fresh with E-40’s distinctive influence, this book will draw home cooks who love Snoop Dogg and E-40, as well as the 300,000 people who bought and loved From Crook to Cook and are eager for more recipes straight from these rappers themselves.

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Book SynopsisGrab your ingredients and put on your cooking capeit's time to cook the most mouth-watering recipes in Gielinor with the official RuneScape cookbook!

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Book SynopsisSavour the art of slow cooking the Italian way, where flavours deepen and texture is softened to create comforting, inexpensive meals with little fuss whilst you enjoy the convenience of your appliance doing all the heavy lifting.If you fancy something warm and comforting and Italian, then this is the book for you Dominique WoolfIn this newly updated edition, Gennaro shows you how to prepare authentic Italian meals in minutes and cook them to perfection. At the front of the book you'll find a handy chart to convert temperatures between oven cooking times and your favourite kitchen appliance.Accompanied by refreshed photography, you''ll find a selection of new vegan recipes to balance out the meat-heavier chapters and complement cherished classic recipes.Gennaro showcases the use of economical meat cuts, beans, root vegetables and pulses all enhanced by the slow cooking process. Think hearty casseroles and one-pot dishes that simmer to perfection, succulent roasts that tenderise from oven cooking, and comforting soups that quietly bubble away on the stovetop. Delight in sweet treats, like meringues and fruit compotes, as well as freshly baked bread.

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Book SynopsisMany people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket.In fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don't need any special equipment, either. No sushi mat? No problem - use just cling film and a tea towel!JapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. The recipes here do not ‘cheat’ in any way; there are no inadequate substitutions for obscure ingredients: this is the real deal. Tim starts with some basic sauces and marinades that any will easily 'Japanify' any meal, then moves onto favourites such as gyoza, sushi, yakitori, ramen and tempura, and introduces readers to new dishes they will love. Try your hand at a range of croquettas, sukiyaki and a Japanese 'carbonara' that will change your life. Recipes are clearly explained and rated according to difficulty, making them easy to follow and even easier to get right.If you are looking for fun, simple, relatively quick yet delicious Japanese dishes that you can actually make on a regular basis – the search stops here.

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Book SynopsisA bustling, vibrant tour of flavour-packed Syrian dishes90 sensational recipes celebrating the flavours of Syria, that can easily be made in the comfort of your own homeThis is the first cookbook from Imad Al Arnab, a renowned chef from Damascus. Imad now runs an acclaimed restaurant in London, which was named GQ's Best Breakthrough Restaurant 2022'.Imad's Syrian Kitchen is a bustling, vibrant tour through 90 traditional and adapted Syrian dishes that can be made in the comfort of your own home. Imad will introduce us to the delicious flavours and techniques of the Syrian kitchen showing you just how easy this wonderful cuisine can be.Alongside delicious recipes, Imad will share the unforgettable details of how he came to settle in London, as well as the story of his home country, Syria. This book is a celebration of how food has the power to bring people together.Trade Review‘I smiled reading so many of the recipes in this wonderful book, which is just brimful of flavour, generosity and gentle good humour.’ Nigella Lawson

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Book SynopsisJourney through Azeroth and prepare to feast on new culinary delights inspired by World of Warcraft. In this cookbook, Pandaren chef Nomi has collected the best recipes gathered during his travels and will instruct you in everything you need to know as you feast your way through Azeroth. As a young boy in Pandaria, Nomi answered the beckoning call of the Cooking School Bell, and quickly grew into a promising chef. Through the years, this intrepid cook has traveled across Azeroth, learning countless regional recipes and techniques from Pandaria, the Broken Isles, and even the mysterious Shadowlands. Each chapter features easy-to-follow dishes, as well as numerous tips on how to not burn your food. Let culinary expert Nomi be your guide in World of Warcraft: Flavors of Azeroth.

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Book SynopsisFilled with delicious recipes inspired by the hit television series, this cookbook allows fans to experience the world of Supernatural like never before. Whether you’re a seasoned chef, beginner cook, or diner food enthusiast like the Winchester Brothers, Supernatural: The Official Cookbook brings a variety both savory and sweet recipes from the show to life. When they aren’t keeping humanity safe from all kinds of otherworldly threats, Dean and Sam often take time to eat and devise their next steps for hunting monsters at a small-town diner. This complete culinary guide features some of the brothers’ favorite dishes, such as Dean’s breakfast Pigs `N A Poke, cheeseburger and fries, angel food cake, Sam’s salads—and, of course, pie! Featuring other recipes inspired by characters and locations and complete with illustrations, recipe modifications, and mouthwatering full-color photos, this cookbook will inspire you to not wait for your next road trip and prepare your own delicious feast.

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Book SynopsisQUICK & EASY RECIPES FOR EXCITING EVERYDAY COOKINGTHE BRAND NEW 5 INGREDIENTS COOKBOOK FROM JAMIE OLIVERA NO. 1 SUNDAY TIMES BESTSELLER AND A SUNDAY TIMES COOKBOOK OF THE YEAR: ''Flavour without fuss''FEATURING RECIPES FROM THE HIT NEW CHANNEL 4 SHOW JAMIE'S 5 INGREDIENT MEALS5 Ingredients Mediterranean is everything people loved about the first book, but with the added va-va-voom of basing it on Jamie''s lifelong travels around the Med.With over 125 utterly delicious, easy-to-follow recipes, it''s all about making everyday cooking super-exciting, with minimal fuss - all while transporting you to sunnier climes.You''ll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour.With chapters including Salads, Soups and Sarnies, Pasta, Veg, Pies and Parcels, Seafood, Fish, Chicken and Duck, Meat and Sweet Things, you''ll find something for every day of the week, and every occasion.Dishes include:Tender smoky aubergineEpic prawns & beansRogue ratatouille risottoSizzling squidIsland saladHerby steak & crispy potatoesEasy fig tartJools'' chocolate dreamsIt''s a real celebration of hero Mediterranean flavours and ingredients - quick and easy recipes for exciting everyday cooking.Number 1 Sunday Times bestseller, September 2023Sunday Times Cookbook of the Year, 2023Trade ReviewEasy, achievable and delicious; Oliver has created another fail-safe cookbook for families and those of us who are stretched for time * Daily Telegraph *Offers easy-to-follow recipes that require minimal ingredients, based on the nation's favourite food products * Prima *Jamie has a way of inspiring us with new takes on old classics. There wasn't a recipe we didn't want to make * Independent *Flavour without fuss * Sunday Times, Books of the Year *

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Book SynopsisHome Style Cookery is the New York Times bestselling recipe-packed cookbook from Matty Matheson—executive producer and actor on Hulu’s Emmy Award-winning series The Bear—offering advice for the home cook who wants to be more creative and ambitious when cooking for family and friends. This cookbook is Matty’s definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion showstoppers (roasts, smoked meats, and desserts) in 135 of his absolute favorite recipes to cook for the people you love. Recipes include: Molasses Bread in an Apple Juice Can Beef and Bone Marrow Stock Kitchen Sink Salad Thanksgiving Stuffing Butternut Squash Seven-Layer Dip (the Tallest You’ve Ever Seen)

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Book SynopsisThe Official Peaky Blinders Cookbook serves up delicious recipes from grills and hearty meals to snacks, sandwiches and bar food, all inspired by the critically acclaimed BBC period crime drama.Table of ContentsCHAPTER 1 FAMILY TABLE AT WATERY LANE CHAPTER 2 AT THE BAR OF THE GARRISON CHAPTER 3 LUNCH AT THE DERBY CHAPTER 4 DINNER AT THE EDEN CLUB CHAPTER 5 THE FEAST AT ARROW HOUSE

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Book SynopsisDiscover the delicious, time saving and cost-effective way to cook Italian classics in the air fryerWith fresh takes on Gino''s iconic Italian recipes such as Classic Lasagne and Roman-Style Pizza, plus new air fryer favourites such as Carbonara Potatoes and Devilled Chicken Wings, this is the ULTIMATE ITALIAN AIR FRYER BOOK.Chapters include:* Classic Italian* Ready in 20* Family* The Med Diet* Date Night* SweetI just love air fryers. They''re simple to use, efficient and environmentally friendly. They make your life easier in the kitchen while still enabling you to create fantastic food for your friends and family. The best thing of all is that Italian food cooks beautifully in an air fryer, which means a very happy Gino!

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Book SynopsisWith over 30 shapes for rolled, filled and extruded pasta, plus over 40 recipes for fillings and sauces, this is the ultimate cookbook for any pasta lover. The Pasta Man is back, and this time he's going BIGGER and BETTER. In Pasta Masterclass, Instagram-sensation Mateo Zielonka reveals how you too can make his eye-catching, delicious creations. With “how to” sections guiding you through every shape, including recipes for his famous coloured doughs, step-by-step photos and QR codes linking to videos on every pasta shape included in the book, he then offers over 40 delicious recipes in which to fill or coat your creations. Illustrated with stunning photography and video content, let yourself be guided by a master and enjoy the meditative process of making beautiful pasta.

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Book SynopsisTHE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY Evan Funke''s respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It''s bold in its simplicity and focus. — Missy Robbins, chef/owner of Lilia and MISIForget your pasta maker and learn authentic Italian techniques for making homemade noodles rolled by hand in this award-winning pasta cookbook from master pasta maker Evan Funke!In this debut cookbook, two-time James Beard Award-nominated chef Evan Funke shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.A comprehensivTrade ReviewPraise for American Sfoglino: “Evan shares his deep love and respect for the traditions of hand-rolled pasta in American Sfoglino, where every single shape—from the squiggle of strozzapretti to the parcel of cestini—is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty.” Danny Meyer, James Beard award-winning restaurateur and author “There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!” Marc Vetri, James Beard award-winning chef, restaurateur, and author “Evan’s flawless pasta transforms grain into solid gold” Chris Bianco, James Beard award-winning chef and author

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Book Synopsis In an era of excessive convenience and disposable food waste, Gennaro’s Cucina could not come at a better time – you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and, ultimately, eat better. ‘Cucina povera’ is the food that traditionally fed the poor of Italy yet remains the basis of most Italian dishes we love to eat today. It’s a simple philosophy – delicious, hearty meals using accessible and affordable ingredients. Encouraging an ethos of zero waste, Gennaro’s Cucina ensures that every part of the ingredient, and your budget, is put to good culinary use. Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget. Restricted choice of scarce ingredients meant they learnt the value what they had, how to cook dishes lovingly and use imaginative methods of preservation to make simple dishes go far: including salting, drying and curing. In this inspirational cookbook, Gennaro takes you on a culinary journey of regional basic Italian staples and turns them into beautiful meals. With tips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the ‘cucina povera’ ethos, turning humble ingredients into nourishing feasts without taste sacrifice. From Sicilian chickpea fritters to lentil soups and bread salads – to more elaborate filled vegetables, delicious ‘poor-man’s’ ricotta dumplings and simple sweet biscotti, this book will transform the way you shop, cook and eat. CHAPTERS:BREAD / DOUGHPASTARICE, POLENTA & GRAINSBEANS & PULSESVEGETABLESEGGSFISH & MEATSIMPLE SWEET TREATSTrade Review‘Proper, old-school classics to use up every scrap’ – Jamie Oliver For Limoni: ‘I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro. Since then his books on Italian food have been a source of inspiration, particularly this one.’ – Rick Stein ‘Passionate, personal and practical, this joyous book will delight a huge spectrum of home cooks.’ – Lovereading.co.uk For Pasta Perfecto: 'Accessible, easy to follow, and full of some fantastic seasonal recipes … there’s something to suit every mood, occasion and skill set.’ – The Daily Telegraph 'This deserves to become a well-thumbed kitchen classic.' – The Daily Mail, ‘Best Cookbooks of 2019’ ‘There’s nothing Gennaro doesn’t know about pasta. He’s an absolute legend!’ – Jamie Oliver

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Book SynopsisMake a recipe a few times and it becomes habit. Make it enough and it becomes home.In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.Roast chicken and other traybakes sit alongside vibrant curries and stews. A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home of the connections we make as we cook, and pass on from generation to generation.This is comfort food, Ottolenghi style.-Number One Sunday Times bestseller September 2024

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Book SynopsisOver 100 easy-to-follow recipes that teach you how to learn from your mistakes and become a better cook, from the culinary genius who created the Babish Culinary Universe YouTube channel in this long-awaited companion. In his wildly popular Basics with Babish series, YouTube star Andrew Rea, who has amassed millions of subscribers, attempts, often fails, but always teaches cooking techniques for all levels of cooks. He’s explained everything from how to make challah bread and English muffins to Asian dumplings and homemade bacon. Now those classic, essential recipes (and many more) are compiled into an authoritative cookbook which contains hundreds of step-by-step photographs with tips and tricks to help you troubleshoot anything from broken butter to burnt bread to bony branzino. Basics with Babish isn’t just a kitchen Bible for a new generation of home chefs, it’s a proud reclamation of mistakes which encourages you to learn from your and Andrew’s missteps alike. Andrew Rea launched Binging with Babish on YouTube in 2016, recreating and reimagining dishes from famous television programs and movies inspired by everything from Mad Men to The Simpsons to Game of Thrones. The tie-in cookbook, Binging with Babish, was an instant New York Times bestseller, and fans of that book and countless more will delight in this new cookbook which will truly teach you how to cook, with Rea’s beloved sense of humor and guiding hand throughout.Trade Review“A genuine culinary gem.”—Tasting Table’s Best Cookbooks of Fall 2023“Andrew Rea's latest cookbook teaches you essentials for becoming better in the kitchen.”—Delish’s Best Cookbooks of Fall 2023“I’ve been following along on Andrew Rea’s journey and am now at a point where I truly believe he might be a better cook than I. Maybe I’ll read this book and learn the basics again, and just maybe I, too, can become an Internet chef sensation when I grow up!”—From the foreword by Roy Choi“Understanding the basics of anything can be hard (we all saw baby boy Babish’s first poutine attempt). That’s why we learn, grow, thrive, and let Andrew’s soft and supple voice into our heads, and we do it together!”—Matty Matheson“I wouldn’t be where I am today without Andrew Rea—Binging with Babish was my go-to whenever I needed help with recipes, techniques, or even just a bit of inspiration. Andrew is a perfect mentor for cooks of any experience level, and he doesn’t cut corners on even the most complex of recipes but guides you through them in a way that makes each step seem simple. This book reflects all of that, and I truly couldn’t recommend it enough.”—Henry Laporte, better known as Salt Hank“If you’re a culinary enthusiast looking to elevate your cooking skills while having a good laugh, look no further than Basics with Babish. This cookbook is an easily digestible blend of instructional techniques, relatable anecdotes, and the handsome, bald bearded man’s humor which helps wash it all down.”—Owen Han, creator and author“Andrew’s book is full of recipes I can confidently recommend to patients, such as Charred Winter Vegetables (for the vitamins), Chicken Noodle Soup (for the electrolytes), or Egg Nog French Toast (for the soul), not to mention the chapter devoted to vegetables, which I recommend reading 4 to 6 times per day.”—Doctor Mike Varshavski“Basics With Babish is my go-to book whenever I have a question in the kitchen. It’s so much more than recipes; it’s technique. A new recipe can be daunting because you don’t know the pitfalls, but Andrew does, because he’s fallen into them before. This has all of his mistakes collected in one book, so you don’t have to make them yourself. It’s a must-have for any kitchen and for any cook regardless of skill level.”—Max Miller, New York Times bestselling author of Tasting History“The problem with a Babish cookbook is that it’s a book. It’s text and photos, when what we all really want is to watch Andrew (or at least his arms and hands) deliver his irreverent, self-deprecating, big-hearted take on our favorite foods. Or so I thought. Basics with Babish manages quite a feat: alongside serious recipes and helpful step-by-step photography is Andrew’s big personality—dripped, spilled, and splattered across every page. Case in point: Who else introduces their recipes with a section called ‘How I’ve Screwed This Up?’”—Dan Souza, editor in chief at Cook’s Illustrated“Mistakes are one of the most important skills for a home cook to learn, and finally we have a cookbook that celebrates them. Andrew eloquently taps into the human element that is often missing from recipes by acknowledging ‘How I’ve screwed this up’ in an attempt to help us avoid doing the same, but even if we do, he’s right there to pick us up so we can try again.”—Ethan Chlebowski, content creator

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Book SynopsisThe Times Top 10 Best Food Books of 2022Financial Times Top 3 Best Books of 2022: Food and DrinkThe Independent 10 Best Cookbooks of 2022The Telegraph Autumn 2022 Best CookbooksHot Dinners Best Cookbooks of 2022"A beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years. Eclectic, interesting and above all else, super-tasty. A must-have for anybody who has an interest in the world of food." – Tom Kerridge"How lucky are we to have Hoppers! First the restaurants, now the book, giving... a taste of the incredible riches of Sri Lanka. The recipes and the photos have such a transportive power. I love everything! But first on my list to try is the Hot Butter Squid, followed by an epic Buriani." – Yotam OttolenghiWelcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka. Serving up the best of Sri Lankan cooking, Hoppers: The Cookbook showcases signature recipes from the cult London restaurants, while also going beyond their four walls to explore the dishes, places and people that inspired them. The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. From spicy devilled dishes to crab kari (curry), crunchy deep-fried mutton rolls, dosas and sambols, kalupol chicken and satisfyingly rich kothu roti, Karan Gokani explores the classics as well as new recipes developed at Hoppers restaurants. Stunning location photography, glorious food, warmth, personality and generosity suffuse the pages of this cookbook – join the Hoppers family in a personal and vivid journey exploring and celebrating the food from this extraordinary island. Trade ReviewLove it, love it, want to cook everything, so I want to spend a week in the kitchen with Karan cooking!!! * Angela Hartnett *Karan is a supremely talented chef – his beautifully curated selection of recipes will enliven your senses and transport you on a journey to Sri Lanka. * José Pizarro *Karan is undoubtedly one of the most talented cooks I have ever met. Reading this book, I hear his tone, humour and overwhelming excitement for life in every word. * Andrew Wong *Karan is one of the best cooks I have ever encountered. * Fay Maschler *What a joy to have this beautiful book, so that I can jog great culinary memories, unlock the whys behind so much flavor, and savor my favorites at my own home table. * Danny Meyer *There’s a lot to learn and glorious dishes to cook. * Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph *A collection of superb recipes... This is an introduction to the exciting cuisine of the country. * Bee Wilson, The Times *A proper immersion in Sri Lankan home and street cooking, and an impressive debut book for a truly excellent writer. Accessible but thoroughly inspiring recipes and much rich colour. * Tim Hayward, Financial Times *The book is a freewheeling foray into the island nation’s food culture, with beautiful photographs shot on location in Sri Lanka, as well as favourite dishes from the restaurants themselves. * Susan Low, The Independent *

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Book Synopsis‘I think this might be the most beautiful cookbook I have ever seen! Sylvan is not only an artist in the kitchen, he is also an artist on the page. He understands that delicious food and beauty are inextricably bound together—and that beauty originates in the soil, in the hands of the local, organic farmers, ranchers, and fishers. Readers will find this book irresistible.’ – Alice Waters, Founder of Chez Panisse & the Edible Schoolyard Project ‘Rintaro is vibrant, generous, and the most exciting book on Japanese izakaya food to come out in over a decade. Sylvan Mishima Brackett embodies a deeply ingrained aesthetic sense, thoughtful attention to detail, and a desire to create pure deliciousness. These qualities are infused on each page of this remarkable book, reflecting a total dedication to excellence and community. Rintaro needs to be on the shelves of every cook interested in truly authentic Japanese food.’ – Nancy Singleton Hachisu, author of Japan: The Cookbook and Japanese Farm FoodRINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen. Crowd-pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition. Through clear instruction, abundant photography, and utterly delicious recipes, RINTAROdemystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods. RINTARO shows a cross section of Japanese food that isn’t usually shown in American cookbooks. The book showcases exciting but simple food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan. With gorgeous photography and special design and production touches, this is a book that will live in the kitchen as well as on the coffee table. Trade Review"Rintaro will inspire you to recreate your favorite izakaya dishes at home--and maybe even book a trip to Japan." -- Genevieve Yam * Bon Appétit *

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Book SynopsisTravel to the far culinary corners of Thedas inside the thrilling Dragon Age universe with the only officially licensed Dragon Age cookbook! Featuring over 60 recipes that are accessible at any skill level, this cookbook is the perfect way to bring the culinary traditions of Thedas into your kitchen. Take a culinary journey through the rich and diverse landscape of Dragon Age, where you can prepare and enjoy delicious and accessible recipes that bring iconic locales and fan-favourite characters to life. This officially licensed cookbook features over 60 recipes for every occasion, whether you're dining with friends at the Hanged Man, stopping for sustenance on the road with the Grey Wardens, or planning an elaborate banquet in the Orlesian Empire. Dragon Age: The Official Cookbook includes step-by-step instructions and beautiful full-color photography that will transport you from the Anderfels to Ferelden and back again. Prepare recipes inspired by beloved companions such as Fenris, Cassandra, and Morrigan, and set your table with canonical cuisine found throughout the games! As diverse and flavorful as the continent of Thedas itself, this cookbook is an essential addition to every fan's bookshelf and kitchen.

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Book SynopsisTartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas.

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Book SynopsisFrom David Chang, currently the hottest chef in the culinary world, comes this his first book, written with "New York Times" food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is 'Bad pseudo-fusion cuisine'. The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's "Momofuku" is a stunning, no-holds barred, debut. The epitome of no-holds barred fusion food, beloved by most foodies on the planet, lauded by the likes of Anthony Bourdain and Martha Stewart...the inimitable David Chang will be over in the UK to promote the book on publication.Trade ReviewThis is a brilliant cookbook... this boy can cook. Technically, he's great, he acts his age, is not up his own arse. -- Jamie Oliver * Jamie Magazine *The most exciting book of the year... It's an intelligent middle ground between fusion food and localism. * Guardian Word of Mouth *... a genuinely essential purchase. * Metro *Think of a young Gordon Ramsay crossed with Anthony Bourdain, seasoned with chilli and kimchi. * Waterstone’s, Best Books of 2010 *

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Book SynopsisThe team behind the longest running food podcast, Snacky Tunes, presents a one-of-a-kind book exploring chefs' profound relationship with music through never-before-seen stories and recipesFounded in 2009 by Darin and Greg Bresnitz, the podcast Snacky Tunes served as the first platform to discuss food and music, creating a space for chefs, restaurateurs, musicians, and bands to share their stories and creative processes.In this unique flexibound book with playful graphic design and typography throughout, the Bresnitz brothers present Snacky Tunes – a collection of 77 all-new candid interviews from the world's most acclaimed chefs – showcasing these soul-sustaining exchanges, in which food and music seamlessly intertwine.The chefs share personal stories about how music plays a pivotal role in their careers-shaping identities, igniting creativity, and influencing the restaurants they build and the food they serve. Organized alphabetically, individual entries are also accompanied by a previously unpublished recipe and custom playlist crafted by each chef, showcasing how a soundtrack both sets the tone for their kitchens, restaurants and fuels their creative process.Includes forewords by acclaimed Food & Drinks editor of Esquire Jeff Gordinier and Grammy-nominated musician Jaime 'EL-P' Meline from Run the Jewels.Snacky Tunes features the innovative culinary minds of chefs including: Selassie Atadika who owns Midunu in Ghana; Brazilian chef Alex Atala who owns D.O.M. in Sao Paulo; May Chow, who was touted as China's "Best Female Chef" in 2017; Pooja Dhingra, who founded the Mumbai patisserie chain Le15; Michael Fojtasek who runs James Beard-nominated Olamaie in Austin, Texas; Uruguayan-born Ignacio Mattos who cooks food that reflects his culinary education and experiences in New York City; Asma Khan, the chef-owner of the renowned Darjeeling Express restaurant in London; and Shohei Yasuda from Japan, who has Kabi in Tokyo. Trade Review"Snacky Tunes serves up the importance of music as a creative force." —Cool Hunting "Snacky Tunes gives readers a peek inside the minds of today's culinary maestros." —Town & Country "Snacky Tunes serves up the importance of music as a creative force."—Cool Hunting "Snacky Tunes gives readers a peek inside the minds of today's culinary maestros."—Town & Country "In this gorgeous book, food and music hit a high note."—Food & Wine "A one-of-a-kind book."—Flaunt "Connecting music and food in the latest debut from Phaidon."—Whitewall Magazine "It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. It’s an anthology of memories, meals and mixtapes."—Heritage Radio Network "Each carefully crafted page is an explosion of typographic experimentation thanks to the vision of Studio Omnivore, and features mouthwatering dishes inspired by everyone from Nick Cave to Yo La Tengo."—Elephant Magazine

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Book SynopsisJoin Marcus Wareing on a culinary journey through France and bring French cooking to your home kitchen.In his 40 years as a chef, Marcus Wareing has immersed himself in the French cuisine, working in restaurants around the world. Now, he's sharing everything he's learned and discovered in his new book, Marcus' France.Immerse yourself in the cuisine, where each recipe tells a story of a passion for cooking and heritage. From the sun-kissed fields of Provence to the charming bistros of Paris, discover dishes that capture the heart of France. From the foundations of classic sauces, techniques and pastry skills that Marcus learned at college, to the iconic French dishes he discovered working in famous London restaurants like The Savoy, and the family favourites that he enjoys cooking at home, this book is packed with recipes, tips and expertise that will help you cook incredible French food in your kitchen.Whether you're a seasoned chef or a passionate home cook, you'll find recipes that suit every occasion. From simple suppers like Pork Chops with Green Olive Sauce, Baked Eggs and the ultimate Steak Sandwiches to dishes to impress such as Roasted Scallops with Lentils, Tomato Onion and Olive Tart and Whole Cooked Sea Bream. Marcus adds his own twist to some of the most famous French contributions to gastronomy, like Apple Tart Tatin, Coq au Vin and Beef Bourguignon.With recipes to cook outdoors, food to enjoy with friends and family, and ways to hone your skills in the kitchen, this book will take you on a culinary journey not only through France, but through Marcus' life in French food too.

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Book SynopsisA unique collection of plant-based recipes from the mother-and-daughter duo who were inspired by the simple beauty and delicious meals throughout their travels.Throughout European countries like Spain, France, and Italy, cooking with fresh, local ingredients is a way of life. That’s where this mother-and-daughter duo found inspiration during their travels to write their book in the richness of food, the beauty of architecture, and the wonder of luscious landscapes. But…authors Trudy and Chloé are plant-based. The Artful Way to Plant-Based Cooking isn’t just a healthy collection of recipes that leave you feeling hungry like so many others. It’s a cookbook that offers flavorful dishes for every meal and every moment of the day, from appetizers like Vibrant Beet and Pistachio Hummus; date-night dishes such as Pappardelle Mushroom Bolognese; main dishes, like the Ricotta and Squash Galette, perfect for entertaining; and desserts l

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Book SynopsisRe-create recipes with Yellowstone: The Official Dutton Ranch Family Cookbook, featuring delicious dishes from the hit series as prepared by real-life chef and character “Gator.” Whether it’s a hearty breakfast of Rip’s Fry Bread with Scrambled Eggs and Bacon (his favourite dish handed down by his mother), a quick week-night dinner with Beth’s Cheesy Hamburger Mac Casserole (no box needed), or a pick-me-up with Beth’s “Two Scoops of Ice Cream, Three Shots of Vodka” Smoothie, Yellowstone: The Official Dutton Ranch Family Cookbook compiles over 55 recipes inspired by and featured in the critically acclaimed hit series. Gabriel “Gator” Guilbeau—a real-life chef and the set caterer for Yellowstone and fan-favourite character on the show—shares his hearty and delicious recipes from the Dutton Ranch. Learn Gator’s secrets to making a perfectly smoked pulled pork (a ranch hand staple), an authentic gumbo, and flawlessly fluffy biscuits. Whether you're hosting a Yellowstone viewing party or serving up a comforting homestyle meal, wrangle up your ingredients and bring the exciting world of Yellowstone into your kitchen.

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Book SynopsisNEW YORK TIMES BESTSELLERCasual, effortless, chic: these are not words you’d use to describe most desserts. But before Alison made recipes so perfect that they go by one name – The Cookie, The Pasta, The Lemon Cake – she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavour, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert – swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine, too). She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.

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Book SynopsisThe definitive collection of 200 of Kwoklyn Wan's best recipes, developed over a lifetime of cooking in Chinese restaurant kitchens. In The Complete Chinese Takeout Cookbook Kwoklyn offers 200 of his most popular recipes, with everything from Crispy Duck Salad, Sweet BBQ Ribs, Veggie Wonton Soup and Pancake Rolls to speedy Special Fried Rice, Spring Rolls and Hot and Sour Soup. Plus, there are 50 brand-new and delicious recipes that you won't find anywhere else. Packed with easy, step-by-step instructions and Kwoklyn’s foolproof tips, this comprehensive collection of classic recipes is the ultimate Chinese cookbook. Trade ReviewHis book earned a coveted spot on my crowded shelf because his recipes are clear and efficient, with step-by-step instructions and tips that enable me to get that mmm-just-like-I-remember-it result. * The Washington Post *

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Book SynopsisExplore recipes inspired by Bungie's hit franchise and collected from Guardians across the solar system in Destiny: The Official Cookbook. Based on Bungie's acclaimed video game series Destiny, this official cookbook is filled with recipes inspired by the Guardians and locations seen throughout the game's expansive universe. Eva Levante has traveled around the world after the events of the Red War, gathering a variety of recipes after crossing paths with many Guardians along the way and learning from their adventures. Craft mouth-watering food from her diverse list of recipes inspired by the game's unique world. Step-by-step instructions and full-colour photos help guide and inspire fans to go on their own culinary adventure through the solar system. Perfect for all Hunters, Titans, and Warlocks, Destiny: The Official Cookbook is packed with amazing recipes and stories that celebrate Destiny's vast multiplayer universe.

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Book SynopsisWhat's for Dessert includes lots of make-ahead, no bake, and simple stove top desserts, while still combining Claire's trademark of dependable recipes with wow-factor ingredient combinations to create showstopping and viral-worthy recipes. Filled with a variety of recipes including Chilled and Frozen Desserts (Tiramisu-y Ice Box Cake; Marbled Minty Chocolate Mousse), Easy Cakes (Whipped Tres Leches Cake with Hazelnuts), Pies, Tarts, Galettes, Cobblers, and Crisps (Strawberry-Ricotta Pie; S'mores Tart), Souffls, Baked Custards, and More Desserts From the Oven (Cajeta Pot de Creme) and Puddings + Stirred Custards, and Bars, Cookies, and Candy (Sprinkle Sugar Cookies; Caramel and Peanut Popcorn Bars). These recipes combine Claire's trademark pedagogically practical approach with a keen eye to flavour and purpose and a strict mandate of made simple, not simply made.Table of ContentsRecipe matrixIntroductionAbout the recipesHow to bake with less anxiety and less wasteEquipmentIngredientsChaptersChilled & frozen dessertsStovetop dessertsEasy cakesBars, cookies & candied thingsPies, tarts, cobblers & crispsMore desserts from the ovenEssential recipes & techniques

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Book Synopsis'Romy Gill conjures magic on the plate yet again. A deliciously versatile book that transports me back to my own mother’s kitchen. Easy to follow, written with verve humour and warmth and always a surprise. Another masterclass…'  – Nikesh Shukla 'There’s a freshness and openness about Romy Gill’s books… and this love letter to India is more fresh air... an enticing mix of recipes and stories.'  – Sheila Dillon'Romy’s Punjabi and Bengali roots come together in this book to create her most vivid, unique and delicious version of home.'  – Minnie Driver'In addition to her lush design choices and gorgeous photographs, I am eternally grateful to Romy Gill for consistently fulfilling a crucial need: Recipes that impress my own Indian mother.' – Priyanka Mattoo

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Book SynopsisDiscover and enjoy the delicious, vibrant flavors of Vietnamese cuisine with these authentic and modern recipes perfect for every home cook from social media star and acclaimed chef Tue Nguyen a.k.a. @TwayDaBae.Popular social media super-chef Tue Nguyen (better known to many as @TwayDaBae) moved to the US with her family from Vietnam at the age of eight. When she realized she wanted to pursue a career in food, her parents didn’t support her choice, despite her mother being a wonderful cook and the inspiration behind many of Tue’s recipes. Still, Tue went to culinary school to pursue her dreams. Since then, she’s been featured in major publications like People, and her new restaurant, Didi in West Hollywood, has been covered by the Los Angeles Times, LA Weekly, The Infatuation, Eater, and more. Tue honors food and culture in everything she does, and Di An exemplifies that with its authentic salty, sour, s

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Book Synopsis“Some of the happiest years of my life were spent cooking next to Theo. He's an extraordinary cook and his food is consistently delicious. What a wonderful cookbook broken down into simple, delicious chapters – I love it.” – Jamie OliverFrom biscotti to limoncello, the world’s love affair with Italian delis goes back many years.The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.Theo Randall's The Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces.With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.Trade ReviewIf there ever were an Englishman you would trust to guide you around the cooking of Italy, it would be Theo Randall [...] and if ever there were a cookbook for our times, it is The Italian Deli. * The Times *With original, simple recipes, the internationally renowned chef shows you how to turn these store-bought yet transformative ingredients into easy lunches, supper and dinner party centrepieces. * The Independent *If you're making the same risottos and pasta dishes over and over, then this book is for you. * BBC Good Food *A celebration of fabulous Italian ingredients and Italian delis. * Delicious *Theo Randall's new book explores the transformative power of having a treasure trove of classic Italian ingredients in the fridge and store cupboard. * Sainsbury’s magazine *Theo's delicious family recipes celebrate the best of Italian ingredients. * Homes and Gardens *A lockdown essential for all of us who crave the flavours of Italy in our cooking. * Italia *A celebration of ingredients and the spirit of Italian cooking, the recipes are easy and delightful, always delivering a burst of flavour. * Irish Country Magazine *

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