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Book SynopsisCajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups'' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal celebrations, and these shrimp and crawfish boils, boucheries (hog killings), fish frys, and backyard barbecues--form the backbone of this book.Toups shows what it''s like to butcher a hog and engineer an on-the-fly barbecue pit--as well as make a 15-minute roux for a quick gumbo (normally a time-intensive process). He guides readers through his home country with detours for salty anecdotes, in-depth tutorials, and rich photography. Divided into sections that embody a wide range of Cajun experiences, the book features 100 recipes that translate old-school techniques for the modern table. This is a book full of attitude and flavor for fans of Action Bronson, Anthony Bourdain, and Paul Prudhomme. Chasing the Gator shows how--and what it means--to cook Cajun food today.

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Book SynopsisTrade Review“[A] heartfelt, endearing book…delightful…entertaining…A must for foodies, certain to bring a smile to readers and their dinner guests.” — Kirkus Reviews on Jacques Pépin Art of the Chicken “That old culinary workhorse, the chicken, gets a clever consideration in this delightfully illustrated combination cookbook and memoir…It’s a lovely book on its own, and also a winning companion volume to Pépin’s memoir, The Apprentice.” — Publishers Weekly on Jacques Pépin Art of the Chicken “You might just learn a few breezy techniques for weeknight French-style dining with this new one from Pépin.” — Epicurious on Quick & Simple “It’s very good…I’m now so loyal to him that I’ve been cooking from it every night.” — New York Times on Quick & Simple "The recipes stand the test of time; this book will become a classic in your kitchen.” — Food & Wine on Quick & Simple

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Book SynopsisBringing us the best in low-fat tasty food, Ainsley Harriott is the master of sensational and speedy cooking. Packed with 80 scrumptious low-fat recipes, from Jalapeno tiger-prawn ginger skewers to Peri peri pork medallions and lemon, Low Fat Meals in Minutes shows that low in fat does not mean low in taste. Features a special section on delicious and not-so-naughty puddings so you never have to miss out on dessert.With a tempting colour picture of every recipe and detailed nutritional notes, this collection of Ainsley''s favourite low-fat dishes will enable you to lose weight without feeling like you''re making any sacrifices.Trade ReviewAnother masterly collection of speedy recipes * The People *With Ainsley's winning ideas, low-fat doesn't mean you have to lose out on taste * Hello *

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Book SynopsisFollowing on from the success of Cook Slow, MasterChef''s Dean Edwards returns with over 90 mouth-wateringly fresh and delicious recipes for perfect home-cooking. Slow cookers are often confined to heavy winter recipes made with stodgy ingredients and with poor nutritional content. Cook Slow: Light and Healthy shows you just how versatile your slow cooker can be with effortless, nourishing recipes inspired by dishes from around the world. Avoid boring ''diet food'' and cook slow to create healthy, wholesome food for balanced eating. Don''t own a slow cooker? Don''t panic! The recipes in this book can be cooked either conventionally in the oven or in your slow cooker.Recipes include:Coconut Fish Curry''Melt-in-your-mouth'' Teriyaki Beef Vegan Black Bean ''Meatball'' MarinaraChipotle Jackfruit TacosCrispy Baked Aubergine Katsu Curry Maple Baked Figs with GranolaI''m not goin

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Book SynopsisLottie Bedlow was the stand-out star from Channel 4''s The Great British Bake Off 2020 and taught herself to bake through trial and error.No stranger to the mishaps (and epic disasters) of homebaking, Lottie''s signature sense of humour will see you through this delicious collection of sweet and savoury bakes. From simple recipes to encourage even the most inexperienced bakers through to more ambitious centrepieces, the focus is always on great flavour. Each recipe highlights potential pitfalls, with notes on what to look out for and how to find a fix. This book will give you the confidence to go for it, encouraging you to try your best without taking baking (or yourself) too seriously. Nobody''s bake is perfect. So if things go wrong, just remember: WHO CARES AS LONG AS IT TASTES GOOD?RECIPES INCLUDE:Risk it for a Biscuit: Quarantine Florentines, Triple Chocolate & Salted Caramel-centred Cookies,

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Book SynopsisBrings you deliciously quick recipe inspiration for your family and friends - from simple family meals and easy recipes for two to dinner party ideas and effortless entertaining. Whether you're cooking on a budget or planning a feast, this title makes shopping, cooking and - most importantly - eating a pleasure, not a pain.Trade ReviewFeaturing fabulous fast foods, ingenious short cuts, terrific time-saving ideas, effortless entertaining and simple, scrumptious meals, Nigella Express is her solution to eating well when time is short * Mrs D-Daily (Blog) *She thinks not just as a cook, but as an eater, and tells you whether her recipes are messy, sticky or fussy – and, in one case 'comical' – to eat * Observer *Full of wonderful, quick ideas with that typical mix of nostalgic, eclectic and delicious that you expect from Nigella * Easy Living *Busy women everywhere will appreciate a copy of the Domestic Goddess's latest offering...full of practical recipes * She Magazine *The food matches her appearance - flawless, polished and sexy * Guardian *

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Book SynopsisJamie shares the secret to delicious healthy family meals in Jamie''s Dinners Jamie''s Dinners sees Jamie Oliver going back to basics in the kitchen to revolutionise family meals. In ''Family Tree'' he takes recipes several different ways, giving you confidence whilst at the same time hoping to get you hooked on learning more. He also reveals the world''s most-loved food from a global website survey he conducted: the Top Ten dishes that families love to eat together. From exciting dishes inspired by Jamie''s travels including Southern Indian Rice and Seafood Soup to family favourites like flaky Chicken and sweet Leek Pie and Banana and Blueberry French Toast, there''s something in Jamie''s Dinners for everyone (even the most fussy eaters)! With over 100 brand new recipes, this book is all about making cooking inspiring and accessible.''The Jamie Effect is being felt not just in schools but in households all over BritainTrade ReviewThe Jamie Effect is being felt not just in schools but in households all over Britain. We must rejoice in the national treasure he is * Vanessa Feltz, Daily Express *Jamie should be given the Victoria Cross * The Times *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisJoin Jamie on the ultimate culinary road trip across America''America - A country of many contrasts. For me, it presented the ultimate food trip to explore places, ingredients, food culture & traditions. I wanted to get to the heart of great American food, to get past the junk and super-sized portions. I set off on what I knew would be a completely inspiring trip. I wasn''t wrong. . . from New York to New Orleans, the energy of Los Angeles to the big skies of Wyoming, I found what I was looking for: some of the most diverse and delicious recipes I''ve ever come across! And with 120 of them in this book, I''ll show you the quick and easy way to put a little slice of America on your dinner table. What a trip!'' - Jamie Discover exciting new recipes from New York to the Wild West, including crispy Fish and Corn Salsa, fiery Shrimp Cocktail and, for when you''re feeling decadent, delicious Churros with homemade Hot Chocolate.''There is only one JamiTrade ReviewJoin Jamie on the ultimate culinary road trip across America * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisJamie Does... is Jamie''s personal celebration of amazing food from six very different countries Each chapter focuses on a different city or region - Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way. Jamie Does... shares inspiring dishes from Jamie''s travels, including rustic Venetian Fish Stew, delicate Beetroot Gravadlax, Chicken Kebabs with creamy Avocado Dip and sweet Honey and Pistachio Cake. ''The food I''ve embraced on each trip is a mixture of what you could call the clichéd star dishes - the many tagines of Morocco, the flamboyant paellas of Spain, the comforting risottos from Italy and the zingy fresh flavours of a classic Greek salad - and the recipes that I''ve been inspired to make after walking through the markets and soaking up the vibes of each place. What you''ll find in Jamie Does... is fun, optiTrade ReviewJamie Does... is Jamie's personal celebration of amazing food from six very different countries * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisThis beautiful new hardback edition of Jamie''s Dinners is a collection of simple, modern family favourites ''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia SmithPacked with a huge array of recipes, from very humble classics to exciting new flavours, this is the perfect cookbook for both beginners and pros alike, and with loads of recipes that the whole family will love.With chapters on Sarnies, Salads, Soups, Vegetables, Pasta, Meat, Fish and Desserts, as well as a section on 5-minute wonders and kitchen tips & tricks, this really is a comprehensive cookbook for everyone. Delicious recipes include: PARMESAN FISH FILLETS with AVOCADO and CRESS SALAD Awesome SPINACH & RICOTTA CANNELLONI Summer CHICKPEA SALAD Super-tasty SPANISH ROAST CHICKEN STICKY TOFFEE PUDDING____________Celebrating the 20th anniversaryTrade ReviewJamie shares the secret to delicious healthy family meals in Jamie's Dinners * from publisher's description *The Jamie Effect is being felt not just in schools but in households all over Britain. We must rejoice in the national treasure he is * Vanessa Feltz, Daily Express *Jamie should be given the Victoria Cross * The Times *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisLucy Watson is back with more simple, straightforward vegan comfort food to brighten up your mealtimesFeed Me Vegan: For All Occasions is full of easy recipes for everyday veganism, from a quick, week night pasta to blow-out Sunday feasts. It''s also brimming with ideas for cooking for special occasions, solutions for those trips where the vegan option is a side salad, or meals for those friends and family who just don''t believe this really is #whatveganseat!Recipes include, for quick and easy meals:Moroccan Couscous BowlSpicy Coconut RamenSweetcorn FrittersSchnitzelBroccoli Cream PastaDhalSausage RollsSuper Green SoupChipotle Black Bean SoupTempeh Salad. . . and for those feasts:Sunday roast with SeitanMushroom PieTacosGnocchiPoutineGarlic BreadSushiJackfruit BaoCrispy Potato SkTrade ReviewFilled with fuss-free vegan recipes for every day as well as special occasions . . . From weeknight pasta to whopping Sunday feasts, the former Made in Chelsea star proves that meat and dairy-free meals don't have to be boring or difficult with this collection of fun dishes * Evening Standard (Best New Cookbooks) *Whether you're after easy everyday veganism or blow-out Sunday lunch ideas, this book is packed with delicious meals * Veggie *Lucy covers everything from eating healthy to eating in a rush . . . the highlight of this book has to be the final chapter, Feed Me Celebration, which covers all the desserts you didn't think were possible, including 'chocolate fondant,' 'Eton mess' and 'Christmas cake' . . . Whether you're looking to expand your palette, or you're in charge of cooking Christmas dinner, Lucy has a recipe for everyone * The Vegetarian *Contains all-manner of delicious plant-based dishes * Evening Standard *

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Book SynopsisVOTED BEST BURRITOS IN LONDON (TIME OUT)Just about anything you can dream up can become a burrito. There are no rules.THE OFFICIAL CHILANGO COOKBOOKChilango is continuously raising the bar for Mexican food, with their lust for new tastes and their no holds barred approach to flavour. With over 80 delicious and vibrant recipes - some beloved classics from the restaurant, some with a twist and many, many more that are completely new - The Chilango Burrito Bible is a must-have for foodies and burrito-devotees everywhere. Recipes include: Chilango fried chicken burritoUltimate surf ''n'' turf burritoVegan charred pineapple and pickled jalapeno burritoBreakfast burrito (with black pudding and scrambled eggs) Caramelized coconut rice S''more churros with chocolate chili sauce

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Book Synopsis''Whether it''s for friends, family or strangers, my heart fills with joy when I see everyone sat around my table enjoying my food''. A regular on ITV''s This Morning and a columnist for London''s Evening Standard, Clodagh''s expert advice is in high demand on her daily IGTV cookery series @clodagh_mckenna. In this book she shows how you too can create stunning suppers using the very best seasonal produce, including the most efficient ways to prepare, what to serve and her handy tips for finishing your meal in style. Clodagh covers:* Part 1 - how to create a well-balanced and delicious menu, writing your shopping lists and creating a beautiful table to set the scene* Part 2 - 120 recipes to take you through the year from Wild Garlic & Potato Soup to start a spring supper to autumnal comfort food like Roast Butternut Squash, Cashel Blue & Saffron Pappardelle and warming winter treats such as Star Anise & Orange Rice Pudding* Part 3 - ideas for e

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Book SynopsisRecipes and weekly weight-loss menus to improve your diet and achieve a healthy, balanced lifestyle.

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Book Synopsis25 top chefs across the UK share their recipes for mince, transforming the frugal kitchen staple into delicious and affordable recipes.Organised in chapters by the types of mince found in a regular supermarket or your local butchers, from beef, venison and pork to turkey, chicken and lamb, the recipes found in these pages cover the much-loved classics as well as some unexpected delights utilising the humble mince. Recipes include: Tom Kerridge's classic beef burger; Angela Hartnett's lasagne; Atul Kochhar's keema paratha; Niklas Ekstedt's Swedish meatballs; Thomasina Miers' speedy chilli con carne; Simon Rimmer's gochujang meatloaf; Heston Blumenthal's mince and chips; Saiphin Moore's stir-fried chicken mince; Poppy O'Toole's Asian-style potato skins, and many more besides.From Saturday nights in to speedy weeknight dinners, the recipes in the book will help keep costs down and family meals delicious.With recipe contributions donated from 25 of the UK's most-loved chefs, including Tom Kerridge, Angela Hartnett, Raymond Blanc, Andrew Wong, Anna Haugh, James Martin and Simon Rimmer, 100% of royalties from the sale of this book will go to Hospitality Action to help offer vital support to all those who work within the hospitality industry in the UK.

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Book SynopsisWant to master pasta? Let Jamie help, with his essential Food Tube guide to simple and seasonal pasta dishes''Enjoy this pocket-sized cookbook, full of incredible, achievable pasta recipes, from the very basics to kick-ass dishes for any night of the week. Buon appetite!'' Jamie OliverJam-packed with delicious and easy recipes, The Pasta Book has all the need-to-know basics from Jamie''s own Italian mentor, chef Gennaro Contaldo.Whatever your ability in the kitchen, pasta is a staple supper guaranteed to please everyone. With The Pasta Book, you can learn how to spice up your pasta for every craving - and even learn to make your own pasta from scratch!Full of delicious, simple, seasonal recipes such as:- Spring fresh WILD ROCKET & PECORINO ORECCHIETTE- Summery VEGETABLE CAPPELLACCI- Autumnal WILD MUSHROOM TAGLIATELLE- Wintery GAME RAGU- Gennaro''s take on classic favourites such as CARBONARA and BOLOGNES

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Book SynopsisYoutuber and actress Tanya Burr is back with her very first cookbook, sharing her passion for baking and all her favourite recipes. As well as cakes and bakes, readers will love Tanya''s delicious and simple puddings, loaves and pastries. From everyday staple bakes to sweet treats for special occasions, Tanya''s got the perfect recipe, every time, including: - Tanya''s Ultimate Celebration Cake - Banoffee Pie - Salted Caramel Cheesecake - Rhubarb and Custard Muffins - Earl Grey Tea Loaf - Tanya''s Nanny''s Apple Pie - Smarties Flapjacks So make yourself at home in the kitchen with Tanya and treat yourself, your friends and family to something delicious!

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Book SynopsisFruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it''s a bit racy to slice a banana onto our cornflakes in the morning? A ''piece of fruit'' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don''t eat nearly enough of the stuff. Perhaps this is because we don''t always understand how to use it in our cooking, or how to choose the best fruit for the season.Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You''ll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops wiTrade ReviewPractical, tempting and easy to follow * Good Housekeeping *Vibrant * Top Sante *Expands your knowledge of flavour combinations, so you can feel confident experimenting with new sweet and savoury tastes * Great British Food Magazine *Instant appeal. Well done, Hugh! * Delicious *

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Book SynopsisIngredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-WhittingstallThe definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old f

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Book SynopsisThe bestselling, big-hearted and down-to-earth chefs, The Hairy Bikers, return with 80 delicious vegetarian recipes to make losing weight and eating less meat even easier.In their multi-million selling HAIRY DIETERS series, the Hairy Bikers proved that you can eat your favourite foods and still lose weight. Jam-packed full of delicious, low-cal versions of traditional classics and family favourites, they have taken the deprivation out of dieting and helped millions shift the pounds.Following on from THE HAIRY DIETERS, THE HAIRY DIETERS EAT FOR LIFE, THE HAIRY DIETERS GOOD EATING and THE HAIRY DIETERS: FAST FOOD, THE HAIRY DIETERS GO VEGGIE, shows that going vegetarian can be just as easy as going low-cal. Whether you want to cut out meat entirely, cut down, or just incorporate some more meat-free dishes into your diet, the book is full of simple and easy-to-follow recipes for tasty veggie meals and snacks, from Lancashire Hot Pot to Veggie Sausages. Trade ReviewFamous for their love of meat, motorbikes and 'man food', the Hairy Bikers are unlikely advocates of a vegetarian lifestyle.But, having shed more than six stone between them by concocting quick and easy dishes that were also low in calories, the pair have now cooked up a book of meat-free recipes. For the fifth volume of their multi-million-selling Hairy Dieters series, Si King and Dave Myers hope to show that going vegetarian can be just as easy as going low-cal, and needn't mean missing out on the foods you love. * MAIL ON SUNDAY *The much-loved British food heroes, The Hairy Bikers, return with yet another dieting book, this time packed full of simple but tasty vegetarian meals which prove that incorporating more plant-based dishes into your diet needn't be difficult or bland. You'll fall in love with their cheeky, down-to-earth humour and their healthier takes on popular British classics such as Lancanshire hot pot, pasties and toad in the hole. Meanwhile, those with more exotic palates are bound to enjoy the Latin American shepherd's pie or paneer and pea curry. * THE INDEPENDENT *You may have noticed the Si King and Dave Myers are half the men they used to be. If you need to trim a few inches, or just get your five-a-day, check out their brand new Hairy Dieters Go Veggie cookbook. It features 80 healthy recipes for those that aren't into quinoa and kale (think Lancashire hotpot and veggie sausies). * THE SCOTSMAN *Non-meat eaters will be delighted to know that loveable duo The Hairy Bikers have added a vegetarian title to their Hairy Dieters cookbook series. Within its pages are 80 incredibly versatile recipes, including Vegetarian Lancashire Hotpot, Proper Chilli and MushroomBourguignon. This is bound to be a bestseller. * CHOICE *SI King and Dave Myers, aka TV's culinary double-act The Hairy Bikers, are a refreshing alternative to today's earnest food bloggers. Their blend of cheeky humour and no-nonsense great cooking has won them millions of fans. Their latest book, The Hairy Dieters Go Veggie, takes the sacrificial out of slimming, showing that you can lose weight with food you enjoy. You'd think the Sunday-roast-loving authors would be unlikely candidates to go veggie; you'll be surprised. In their quest for better health, they are eating less meat. So they bring us recipes where 'vegetables, pulses and other plant foods are the star of the show'. -- Juanita Coulson * THE LADY *

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Book SynopsisSeasonal bakes and tips on growing your own produce by former The Great British Bake Off contestant, Michelle Evans-FecciFormer Bake Off contestant Michelle was known on the show for her flavoursome, colourful bakes and for championing seasonal, locally sourced and homegrown produce. Whether it''s a simple loaf for breakfast or a striking showstopper cake for a celebration, she loves using seasonal food to create tasty recipes for the whole family to enjoy. The Seasonal Baker is a collection of recipes straight from Michelle''s kitchen to yours - from quick-and-easy bakes to others that are a bit more challenging - with an emphasis on special events such as Easter, Halloween and Christmas. Inside you will find delicious, vibrant recipes such as: - Hot Cross Bun Bread and Butter Pudding- Truffle, Rosemary and Garlic Focaccia- Smokey Pulled Pork Sausage Rolls- Butternut Squash, Feta, Maple and Pecan Cups- Vanilla, RhubarbTrade ReviewAmazing, delicious recipes I love to bake with the family -- Sam Warburton OBE, former Wales, British & Irish Lions rugby captainMichelle's delicious and eye-catching recipes make the most of seasonal produce and give you all the inspiration you need to keep baking all year round -- Juliet Sear, TV cook and author

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Book SynopsisThe best dish on Raymond''s menu, according to Raymond, is the ''one that''s in season''.In this unique TV series and book, Raymond Blanc and Royal Botanic Gardens, Kew have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favourite plants as well as uncover their growing and cooking secrets.We''ll explore how these plants arrived in the UK, brought back by intrepid plant hunters, how they flourished and how they spread to become part of our everyday meals. The Kew gardeners offer their tips and expertise in growing this produce, from carrots to potatoes, rhubarb and gooseberries, apples and peas.And interwoven with these stories will be Raymond''s Blanc''s detailed tasting notes and 40 mouth-watering recipes. Raymond''s unparalleled expertise is drawn from three decades of experience in his own restaurant kitchen garden. He brings with him a lifetime''s passion about fruit and veg, knowing exactly which apple is theTrade ReviewRaymond's experiments in growing, gathering and cooking food could it seems, even if in a small way, change the world for the better. * cityplanter.co.uk *In this unique TV series and book, Raymond Blanc and Royal Botanic Gardens, Kew have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favourite plants as well as uncover their growing and cooking secrets... with a wealth of stunning historical illustrations, woodcuts and images as well as beautiful recipe photography, this will be a book to treasure for life. * booksaboutfood.com *The Kew gardeners offer their tips and expertise in growing the produce, from carrots to potatoes, rhubarb to gooseberries, apples to peas - all interwoven with Raymond's tasting notes and wonderful recipes. * The Resident *

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Book SynopsisFast Cakes is the unmissable and definitive baking book from Mary Berry. Mary has incorporated her ''all-in-one'' method of preparation into as many recipes as possible, so her recipes are faster to make than ever. Nearly 100 of the bakes take only 10 minutes to make and Mary has included small bake variations for fruit cakes, which traditionally take a long time in the oven, so you can make one even when you are pushed for time.There are scones, buns and biscuits that you can whip up for tea, traybakes and fruit loaves perfect for a school or village fete and of course foolproof cakes for every occasion from everyday recipes such as a Honey and Almond Cake to Mary''s First-Rate Chocolate Cake. Not forgetting recipes you can make with your kids from Happy Face Biscuits to Traffic Lights and Jammy Buns.If you miss Mary''s wisdom and inspiration in The Great British Bake Off, or want a brand-new companion to Mary Berry''s Baking Bible, this is the

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Book SynopsisAt Benares the superior service and setting are the height of luxury, but it is the sublime food that truly sets the restaurant apart. Atul Kochhar''s unique, world-class cuisine is showcased in this beautiful book of recipes from his Michelin-starred kitchen. Eighty signature dishes reflect the excellent food ethos that Atul has created using the best of British produce with his modern Indian style. Every aromatic desire is explored on a journey to the heart of Benares, revealing exotic fusions and dazzling flavors. Across starters, mains, desserts, sides, and accompaniments, each heavenly taste is a tribute to this master''s work. This is not the same Atul as seen on TV--it''s the Atul who has conquered the Michelin world with his expert gastronomy. The Benares Cookbook is the epicurean artifact the fine-dining room deserves. This is a benchmark work: a cookbook to treasure and use to conjure the masterly Michelin spirit in your home. With excellent photography by MTable of ContentsForeword Introduction Savoury Sweet Cocktails Basics, Glossary & Suppliers Index Thank You

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Book SynopsisA true celebration of the sea, Tom Kitchin's Fish & Shellfish showcases the brilliant talents of one of the UK and Scotland's favourite chefs.Tom''s passion for the best and freshest produce comes to life in these pages, as he celebrates the best fruits of the sea. Recipes take in delights such as grilled lobster, poached langoustines with aioli, crab and pea soup, braised squid risotto and Thai-style oysters, alongside roast turbot with seaweed hollandaise, whole lemon sole with a citrus and basil dressing, Cullen skink and salt cod fritters. There are also some recipes straight from Tom's Edinburgh gastropub, The Scran and Scallie, including their delectable fish pie and special battered fish. These are recipes that take you right to the shore-side and the spirit of fish cookery.Beyond the recipes, there are top tips for how best to prepare this beautiful ingredient, and Tom also provides a quick and easy guide to grilling, poaching, frying, curing and roasting fish. With beauTrade ReviewA great source of fishy inspiration from an excellent chef. * Delicious *Table of ContentsIntroduction Fish tips Crustaceans Molluscs Cephalopods Flat fish White fish Oily fish Mixed fish Acknowledgements Index

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Book SynopsisFresh, fragrant, fruity, spicy, smoky, sweet, sour, and sharp. Discover how to cook these vibrant southern Mediterranean flavours at home with 100 wonderful recipes from Ben Tish.The bold spices and sun-soaked exotic tastes of North Africa and the Arabic world collided with the characterful food of the Mediterranean when the Moors invaded. It was this glorious fusion of flavours that first seduced British chef, writer and restaurateur, Ben Tish, and sent his cooking on a new course.Moorish is a collection of authentic recipes inspired by Ben's passion for the region, along with a few of his own twists and interpretations. He has divided the book into chapters based around the way he likes to cook at home from quick and refreshing light bites and his notorious barbecue food to lazy brunches and slow-cooked dishes that fill the house with evocative scents of the Mediterranean.Trade ReviewEnjoy the latest from Ben Tish, a beautifully photographed book full of food you want to eat. Chargrilled lamb chops with cumin and mint vinaigrette; sherry-glazed rib of beef with blackened onions, yoghurt and za'atar; grilled peaches with rose water and buttermilk panna cotta... Need I go on? * The Times *Ben Tish's expertly spiced recipes beg to be cooked without delay. * Delicious *The food is inventive, often brilliantly so… Home cooks will delight in Tish’s alluring, Moorish-inspired recipes. * Publisher's Weekly *Moorish is seductively vibrant and absolutely the kind of cookbook for everyone who enjoys the bold spices and sun-soaked flavours of characterful Mediterranean cooking. -- Sudi Pigott * Life Spectator *Ben Tish shines a brilliant light on a wonderfully seductive (and often overlooked) facet of Mediterranean food culture: through his own personal lens he brings together history, spice and delectable recipes in an absolutely beautiful cookbook. I long to eat everything! * Skye McAlpine *The recipes in Moorish are not only delicious but inventive and beautiful to look at. * Jason Atherton *Every section of the book is filled with concoctions that pack a punch. * The Caterer *Table of ContentsIntroduction Breakfast, Brunch & Bread Fresh Grilling and Smoking Slow Cooked Sweet and Sour Fruits Sweet Baking Drinks Sauces and Marinades About the author Index

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Book SynopsisPeri-peri chicken, cottage pie, fudgy chocolate brownies this is diet food with a difference. Top chef Tom Kerridge shows you how to shed the pounds and kick-start a more active lifestyle with maximum-taste, lower-calorie recipes.Expect MASSIVE FLAVOURS and NUTRITIONAL POWER-PUNCHES!''High-flavour healthy recipes'' Sunday Times''Dieting doesn''t have to mean deprivation'' Delicious''Everyone will love Tom Kerridge''s hearty good-for-you meals'' BBC Good Food Magazine_______''When I first set out to lose weight, I concentrated mainly on what I was eating, but now I know that it''s to do with fitness as well: the two working together is the winning formula for getting maximum results and maintaining those results long term. And the number one rule when it comes to eating well on a diet is to keep food interesting!''Having lost more than 12 sTrade ReviewEating well doesn’t have to be a chore * BBC Good Food Magazine *Tom has used clever, cheffy tricks to keep the overall calorie count low while also cramming as much flavour as possible into meals that are easy for home cooks * delicious. *Tom Kerridge keeps the overindulging to one day only * Yorkshire Post *In Tom’s foodscape, diet fare doesn’t have to be happiness-free * Western Morning News *Everyone will love BBC chef Tom Kerridge’s hearty good-for-you meals * BBC Good Food Magazine *Dieting doesn’t have to mean deprivation * delicious. *High-flavour healthy recipes * Sunday Times (Culture) *

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Book SynopsisDon''t just celebrate - bake!With judges'' recipes from Mary Berry and Paul Hollywood, and bakers'' recipes from the Class of 2015, this is a beautiful book for homebakers everywhere inspired to celebrate with their own signature bakes.From three-tiered cheesecakes to black forest gateau, vol au vents to crème brulee, ice cream roll to Spanish windtorte, this year''s record-breaking series of Bake Off was a celebration of everything that''s great about British Baking, and these easy to follow recipes will help you recreate that magic in your own kitchen.Discover new flavours and techniques with the helpful tips in the ''baker''s guide'', ''meet the bakers'' with inspiring insights into what got them baking, and try cake, bread and dessert ideas from around the world.Celebrations includes recipes for every occasion, from family meals and home-cooked teas to the big dates like Christmas and Diwali, Halloween and birthdays, as well as technical challenge

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Book SynopsisThe book of The Great British Bake Off 2016

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Book SynopsisInspirational ideas for a showstopping birthday party from the Great British Bake Off

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Book SynopsisBritain''s favourite homemaker presents her debut cookbook, featuring family meals that everyone will enjoy. ''Most of the dishes I cook are big dishes as we are a family of six, my partner Ben and myself, my stepsons, Hal and Orion, and our sons Bay and Oscar,'' and so starts Kirstie Allsopp''s very first cookbook.As someone who didn''t learn to cook at her mother''s apron strings, Kirstie has had to learn as she''s gone along. Luckily she''s been blessed with great advice from the cooks, bakers and chefs she''s worked with and recipes inherited from friends and families over the years. In Kirstie''s Real Kitchen she brings together her favourite recipes - the ones she relies on to feed her family, and whoever else happens to be around. From weekday suppers and entertaining a crowd, to dealing with fussy eaters and outdoor eating (essential for families with lots of boys), the book is full of the recipes that are at the centre of Kirstie''s fam

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Book SynopsisArguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon''s crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining. With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creati

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Book SynopsisThe debut cookbook by the breakout star of The Great British Bake Off 2017 and the host of Channel 4''s brand new show, Liam Bakes.When you bake you want the results to be mouth-watering and jaw-droppingly good. You want gasps of awe followed by silence as your friends and family munch their way through your genius creations. No one understands this better than Liam Charles. Who else could bring you a Caramel Peanut Millionaire''s Shortbread, an Oreo Chocolate Brownie Freakshake or a Christmas Dinner Pie? It has to be Liam and in his first book, he introduces his latest inventions and favourite bakes that are guaranteed to get you in the kitchen. Cheeky Treats is a cookbook like no other, packed with fantastic flavours, wonderfully creative bakes, and fun and beautiful photography that captures Liam''s personality and flair. Warning: if you''re looking for a Victoria Sponge recipe - look elsewhere!''Cheeky Treats, a spangly, Te

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Book Synopsis''Brilliant'' MAIL ON SUNDAYSi King and Dave Myers, AKA the Hairy Bikers have travelled an interesting road. Born in the north of England, both Si and Dave had their childhood challenges. For Si, being bullied as the fat kid in class was part of his daily school routine. For Dave, his life changed when he became a childhood carer for his mother. But through the challenges of their early years came a love of really good food.And it was food that brought Si and Dave together. Their eyes met over a curry and a pint on the set of a Catherine Cookson drama, and they knew they would be firm and fast friends for life.From deserts to desserts, potholes to pot roasts, the nation''s favourite cooking duo reveals what''s made their friendship such a special and lasting one. They''ve eaten their way around the world a good few times, but have never lost sight of what matters: great friends, great family and great food.In this heartwarming memoir of friendsTrade ReviewThe brilliant new book from Britain's favourite foodie double act. * The Mail on Sunday *Their admirable determination to overcome adversity and live life to the full makes Blood, Sweat & Tyres an endearing and thoughtful coming-of-age story about two of Britain's most-loved personalities.Dave and Si are undoubtedly two of the most interesting, engaging and likeable characters you will read about this Christmas. -- Joe Short * DAILY EXPRESS *You'd expect an autobiography from Hairy Bikers Si King and Dave Myers to provide some behind-the-scenes insights into the world of telly. That's happily the case, but the pair can offer more showbiz tales than most: before they bagged their own BBC2 travelogue, Myers worked in prosthetics, while King was a locations manager. From the story of shepherding a baboon through Durham Cathedral to a close encounter with a topless Catherine Zeta-Jones, it's all included - alongside their most memorable meals - in Blood, Sweat & Tyres, which is both mouthwatering and moving. -- Hannah Shaddock * Radio Times *

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Book SynopsisTime to get your fill of the four main food groups—candy, candy canes, candy corns, and syrup—with these 75 sweet recipes inspired by the beloved holiday film Elf.Buddy the Elf, what’s your favorite…snack food? Whether you’re preparing for a journey to meet long lost family or trying to impress that special someone with the world’s best cup of coffee, The Unofficial Elf Cookbook is here to keep your hunger at bay. From appetizers and main dishes to refreshing drinks and holiday-worthy desserts, this book features 75 delicious recipes inspired by the holiday classic Elf. Try recipes like: -Buddy’s Breakfast Spaghetti: Because nothing says breakfast to an elf like spaghetti topped with fudge sauce, candy, and Pop-Tarts! -Papa Elf Pot Pies: Enjoy a perfect comfort food dish to remind you of visiting loved ones around the holidays. -Passionfruit Spray Martinis: Whip up a delicious drink (or t

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Book SynopsisEasy and quick thirty minute recipes from Britain's best-loved healthy chef and the nation's favourite PE teacher, Joe Wicks.Bestselling author Joe Wicks, aka The Body Coach, presents this gorgeous book featuring more than a hundred nutritious recipes that are perfect for sharing. Proving once again that you don't need loads of time to cook great food, Joe’s 30 Minute Meals is packed with everyday healthy dishes that you'll want to make, time and time again.Most chapters are simply organized by main ingredient, making it easy to find a recipe for every occasion. Every recipe is labelled as either reduced-carb or carb-refuel, which makes this book a brilliant addition for those already familiar with Joe's popular Lean in 15 eating structure (carbs following workouts or on active days), but the meals are also enjoyable and tasty for all, whether you are following Joe's plan or not.If you're looking for a crowd-pleasing lunch like the Bang Bang Chicken Stir-Fry or something tasty to chuck in the oven at the end of a long day such as Joe’s Sausage and Mushroom Pie, Joe's 30 Minute Meals makes it easy to make a fuss-free, tasty plate of food, every single day.The man who kept the nation moving during lockdown, Joe has sold more than 3 million books in the UK alone. He has more than 4 million followers on social media, where fans share their journeys towards a leaner, fitter lifestyle. All of his books have been non-fiction number one bestsellers.Trade ReviewHe is changing the lives and shapes of thousands of people -- BALANCEThe leader of a generation of trainers and nutritionists -- Men's FitnessThe Fat-Loss King -- SunJoe’s back-to-basics ethos turns modern health fads on their heads -- Fabulous His philosophy is simple: train hard and fuel your body. It's perfect if you're looking for a combination of food and fitness inspiration -- Harper's BazaarBritain's Number 1 Fitness Guru -- The Sunday Times MagazineThe whirlwind that is Joe Wicks looks to be showing no signs of slowing down -- Get The GlossThe best in the business -- Women's HealthWe love this man -- CosmopolitanAccidental Hero -- Men’s HealthHe's Genuine . . . he reminds me of both the young Jamie Oliver and the emerging Russell Brand -- Radio TimesHe is the JK Rowling of food and exercise books -- The TimesTable of ContentsIntroduction - i: Introduction Section - ii: Stocking up Chapter - 1: All-day Breakfast Chapter - 2: Chicken Chapter - 3: Fish & Seafood Chapter - 4: Pork Chapter - 5: Beef & Lamb Section - 6: Sweet Treats Index - ii: Index & Thank yous

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Book SynopsisA scrumdiddlyumptious selection of treats inspired by Willy Wonka & The Chocolate Factory You’ve got the golden ticket! Enter here and you’ll find a world of fanciful treats, delectable chocolates, and candied confections as colourful as their creator. From the moment Mr. Wonka first somersaulted onto the red carpet in 1971, the magical, maniacal chocolatier has captivated audiences across the globe. Relive every incredible invention and memorable minute from the movies that brought him to life while you whip up his most delicious creations in the comfort of your own decidedly less hazardous kitchen. Let your imagination run wild with 75 whimsical and wonderful desserts and drinks inspired by these spectacular movies, including: Lightning in a Chocolate Bar Salty Chocolate Peanut Clusters Cayenne Crinkles with a Kick Extra Juicy Blueberry Pie Almost Everlasting Cake Pops Drool-Worthy German Chocolate Cake Snozberry-Lemonade Fizzy Lifting Drink With decadent recipes and delightful tidbits from the fantastical story fans have loved for more than 50 years, The Unofficial Willy Wonka Cookbook will turn your dreams into realities and your realities into dreams! Trade ReviewPraise for An Unofficial Cookbook for Fans of Willy Wonka: “A plethora of mouthwatering recipes waiting to be enjoyed. Each delightful creation will have you remembering to always leave room for dessert.” —Deanna Huey, author of The Witch’s Cookbook

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Book SynopsisTHE SUNDAY TIMES BESTSELLER From simple but brilliant burgers to feasts from around the world: the ultimate barbecue bible from one of Britain's best-loved chefs _______ ‘Cooking outside is all about having fun and creating memories... but just because it's laid-back, it doesn't mean it can't be special. I'll show you how to introduce loads of amazing flavour through fire and smoke.’ Michelin-starred chef Tom Kerridge shares his huge passion for barbecue and outdoor cooking in this timely new book. These recipes range from classic barbecue icons to delicious new favourites, with over 80 recipes to create the perfect barbecue feast. Chapters include: To Start, Meat, Fish, Veggie, Open Fire, Sides and Desserts & Drinks. You’ll find tips, advice and ideal recipes for the perfect summer barbecue, campfire or outdoor gathering with friends and family, including: · Spicy sausage baked beans · Smoky pulled pork huevos · Sweet potato and black bean burgers · The ultimate hot dog · Korean-style barbecued beef · The legendary beer-can chicken Whether you're a beginner barbecuing on your balcony or a seasoned pro who really knows your smoke, charcoal and fire, Tom Kerridge's Outdoor Cooking truly has something for everyone. Take your staycation to the next level this year with an entire summertime’s worth of incredible outdoor cooking inspiration! ‘Recipes that your friends and family will love to eat’ Great British Food Magazine ‘There’s everything from mouth-watering pork and chorizo burgers to flatbreads, plus there’s plenty for vegetarians, too. Perfect to get you in the mood for a summer get-together’ Sunday Express _______ Tom Kerridge’s new book, Pub Kitchen, is out in September.Trade ReviewRecipes that your friends and family will love to eat * Great British Food Magazine *There’s everything from mouth-watering pork and chorizo burgers to flatbreads, plus there’s plenty for vegetarians, too. Perfect to get you in the mood for a summer get-together. * Sunday Express *

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Book Synopsis'As an aid for batting away takeaway temptation and cooking from scratch, this cookbook's a winner.' - EVENING STANDARD'Can you really knock up perfect lasagne, curry or sticky toffee pudding in just ten minutes? While Ramsay concedes that he cooks faster than most, he shows that speedy, delicious food is achievable for anyone.' - DAILY MAILThis is fine food at its fastest and fast food at its finest - 100 new incredibly delicious recipes, all clocking in at around 10 minutes. Inspired by his YouTube series, you'll be challenged to get creative in the kitchen and learn how to cook impressive, flavoursome dishes in no time.Whether you're looking to excite the whole family with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki, or you need something super quick to assemble, like Microwave Sticky Toffee Pudding - these are recipes guaranteed to become instant classics. Plus, with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients. 'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years' of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' - Gordon RamsayHave fun and get cooking! Great food is only 10 minutes away.

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'The young Instagram duo on a mission to make comfort food cool again' - The Times'If you're craving something delicious, indulgent and dripping with cheese, then this recipe from Twisted: A Cookbook will have your mouth salivating' - Stylist From the most popular food brand on social - Twisted's brand new official cookbook, featuring 100+ never-before-seen, 100% delicious recipes, ideal for get-togethers, family gatherings, dinner parties and social occasions, it is packed full of 130 recipes that embody the Twisted ethos: unserious food tastes seriously good!Lockdown has meant we've been apart from those we love for a long time, and so Twisted: A Cookbook will be your perfect companion to take you through all the wonderful social occasions we hope you can plan for this Spring/Summer and beyond. Whether you're a student at university in need of recipes suitable for big gatherings, or you're planning lots of social occasions this summer in the garden, or eventually in the home, each chapter is unique and contains utterly delicious recipes taking inspiration from all over the world, the flavours are outrageously good!Tom Jackson and Harry Bamber created Twisted back in 2016 with one thing in mind; to remind people that cooking should be fun. Through their sharable drool-worthy recipe videos, their refreshing take on food and cooking was brought to life and has since been adopted by millions all over the world, becoming a global phenomenon and the most popular food brand on social in the UK with its recipes being featured around the globe, from Good Morning America to This Morning, CNN and the Ellen Degeneres Show. Having created thousands of indulgent, innovative, mouth-watering dishes with clever, simple twists, Twisted: A Cookbook is Twisted's most eye-wateringly brilliant collection of 100+ new recipes to date. Prepare for mealtimes to look a little different from now on.Twisted: A Cookbook is divided into three parts, with sharing at the heart of each:-BASICS - covers all your Twisted condiments, breads, pickles and 'can't live without' sauces- OCCASIONS - chapters include MEAT-FREE MONDAY, DINNER PARTY, PICNIC, BBQ, GAME DAY, CURRY NIGHT, HUNGOVER SATURDAY --BREAKFAST and CHRISTMAS PARTY- INGREDIENTS - is dedicated to the staples we adore and how to make them taste better than ever before from pasta to chocolate, wraps and potatoes Twisted has changed the way we look at food for the better, reminding us that it's ok to indulge, break the rules and have fun. If you're going to treat yourself, you may as well do it properly. Twisted: A Cookbook is all about trying something new, experimenting in the kitchen, and of course twisting the classics, whether it's making a classically British scotch egg Korean or turning a pakora into a burger, this cookbook has got something for everyone, irresistible vegan and vegetarian recipes, unique Indian recipes and curries, incredible picnic ideas and BBQ recipes that will put the bog standard burger and hot dog to shame! Recipes include: Baked Buffalo BBQ Ribs, Tartiflette Gnocchi, Vegan Mushroom Carbonara, Spicy Cauliflower Pakora Burgers, Creamy Peanut Butter Noodles, Rapid Black Daal, Sicilian Bruschetta Pasta Salad, Mashed Potato Dippers, Cheat's Churros AND SO MANY MORE we can't wait for you to try!

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Book SynopsisWinner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking“Elevates salads from the quotidian to the thrilling.” —The New York Times A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.Trade Review“Elevates salads from the quotidian to the thrilling.”—The New York Times “[Saladish] ranks highest on the usability scale of any book this spring. . . . Rosen is a natural teacher, demystifying fancy-sounding ingredients, dispensing a few crucial laws of salad composition (you want a combo of toothsome, fluffy, hefty, crunchy and crisp) alongside menu suggestions not for special occasions and holidays but for real life, for a real dinner table.” —New York Times Book Review “More than 80 tasty recipes that riff on the traditional salad and star noodles, grains, greens, and a rainbow of veggies. . . . Gorgeous photos and technique illustrations make for a beautiful and useful book.”—Good Housekeeping “Rosen takes the everyday notion of salad and transforms it into a sort of Platonic ideal of creativity and deliciousness.” —Atlanta Journal-Constitution “Ilene Rosen may not have invented the salad, but there’s no question that she transformed it. . . . . Saladish is a compendium of recipes divided by season and punctuated by useful tips and techniques, treatises on texture and assembly, and pantry and equipment guides. While this might sound like every other vegetable-centric tome out there, Rosen distinguishes hers with images and recipes that reflect her unique eye and palate.”—New York “We’re committed to this style of salad making, which goes beyond regular offerings to emphasize new ingredients, unusual flavor combinations, and a variety of textures.” —Epicurious “Even the most lettuce-averse can find comfort amid these 75 dishes which incorporate grains, nuts, cheeses, and proteins.”—Modern Farmer “Rosen’s imaginative ode to all salads great and small is proof positive that a salad cookbook can take you places you’ve never been before, make your taste buds sing and set a new standard for creative combinations. This fabulous book will rev up your repertoire. . . .”—BookPage, Top Pick in Cookbooks “Saladish is the product of a chef who is deeply in love with local vegetables and has nurtured a career in creating irresistible ways to serve and eat them. This collection of healthy, colorful recipes offers true inspiration for anyone who enjoys eating vibrant food.”—Michael Anthony, executive chef of Gramercy Tavern “As an Israeli who grew up primarily eating vegetables, I love Ilene’s approach here. This is the way we should all be eating!”—Einat Admony, chef/owner of Balaboosta, Bar Bolonat, and Taïm and author of Balaboosta “Ilene Rosen has knocked it out of the park. The recipes are very user friendly and easy to follow, and she teaches us how to use unfamiliar ingredients like tofu skin and shiso.”—Floyd Cardoz, chef and author of Floyd Cardoz: Flavorwalla “An inspiring, wickedly creative, and practical guidebook to making vegetables, grains, and seeds the stars of your table.”—Anne Saxelby, founder of Saxelby Cheesemongers “This book provides what I always find to be most meaningful in any great cookbook: an approach that teaches experimentation and variation; a guide to pantry staples like vinaigrettes, sauces, and condiments; and a fresh perspective that puts all these things together in a new way. The most satisfying things to eat—anything and everything—can and probably should be saladish.”—Caroline Fidanza, chef and author of Saltie: A Cookbook “We could eat Ilene Rosen’s mouthwatering and inventive food every day. With this book, we have the chance to do that.”—Marc Meyer and Victoria Freeman, partners in Cookshop, Vic’s, Rosie’s, and Shuka

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Book SynopsisNew York Times Bestseller and James Beard Award FinalistNamed One of the Ten Best Cookbooks of 2019 by The New Yorker Named a Best Book of 2019 by Publishers WeeklyNamed the Best Cookbook of 2019 by Amazon Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more“If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order.” —Epicurious “I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”—New York Times Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.Trade Review“This far-reaching compendium decodes the culinary pillars of the entire American South. . . . Shrimp and grits, fried bologna, five types of corn bread—it’s all here. Brock, a celebrated chef, is one of the great practical historians of Southern cuisine, and here he focusses on the whys as much as the whats.”—The New Yorker “Sean Brock is prone to diving deep into culinary rabbit holes, and thank God. His latest cookbook,South, builds on the intellectual, culinary and historical work of his 2014 book, Heritage, but widens the lens from the Lowcountry to the Appalachian Mountains, where he grew up. . . . I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”—New York Times “If you love to cook, check out Sean Brock’s South, a follow-up to his award-winning Heritage. Born and raised in the Appalachian mountains, Brock is known for his endless creativity, helming incredible restaurants . . . and celebrating Southern ingredients. Now he’ll also be known for two of the decade’s most beautiful and authoritative Southern cookbooks.” —Southern Living “This book is no doubt the best way to get a grasp on the many micro-cultures and climates that fill [the American South]. . . . If you needed a reminder that you don’t have to travel far to experience something new, this is it.” —Condé Nast Traveler “Brock’s perspective on the dishes of the Gulf Coast, Low Country, and Appalachia offers a new understanding of cultural traditions and a greater respect for the people whose conditions and local bounty shaped the way a great swatch of the country eats.”—Houston Chronicle “Sean Brock’s book South, while not specifically a vegetable book, teaches vegetable cookery and preservation from a grandmother’s garden perspective. The vegetables and sides chapter, packed with traditional recipes, makes me want to run straight to the kitchen.”—Chicago Tribune “Brock has juggled a panoply of roles: chef, revivalist, archivist, farm-to-table evangelist, the Duane Allman of vegetables, the Alan Lomax of heirloom grains, a dispenser of pleasure and history in equal bites. . . . The might of Brock’s influence may portend a turning point in how the cuisine is regarded both at home and in the wider culinary sphere. . . . His second cookbook, SOUTH: Essential Recipes and New Explorations, in many ways serves as a greatest-hits compilation.”—Garden Gun “A fascinating gastronomic guide to the South’s most foundational cuisine. . . . Interwoven with important historical context and Sean’s personal deep-seated passion for the region he calls home, these recipes will become your Holy Grail of Southern cooking.” —Taste of the South “[Brock has] taken Southern cuisine and helped move it past tired stereotypes of merely heavy, fattening and cheap. In his new cookbook South, the James Beard Award-winner dives deep to explore the differences in the region’s cuisines from Appalachia to Lowcountry and give his take on classics like catfish, cornbread and more.” —Robb Report “Following in the footsteps of Southern cooking experts like Edna Lewis and John Egerton, Sean Brock's South asks us to reconsider the popular American conception of Southern cuisine as something limited to moon pies and fried chicken. From the introduction on, Brock is as interested in defending and defining the importance of Southern culinary foodways as he is in teaching the reader how to re-create his own approach to Southern cookery. He argues that the heirloom traditions of the South are a quintessential part of the socioculinary history of America and should be taken as seriously as the culinary patrimony of more widely recognized regional cuisines. . . . Brock's detailed approach makes for fascinating, immersive reading.” —Austin Chronicle “Alongside Ken Burns’s glorious recent multi-part documentary Country Music, the publication of Sean Brock’s new cookbook, simply titled South, marks a mini-moment, even a kind of re-evaluation, for the region of the country known as the South. . . . Brock is an advocate for looking at food through the interplay between four basic themes: natives, immigrants, geography, and ingredients. . . . In his own way, Brock is not only a historian, but a futurist.” —Good Times Weekly (Santa Cruz) “If you’re someone that hears ‘Southern cuisine’ and thinks ‘fried, heavy food,’ Sean Brock’s new cookbook will change your mind. Besides showing the delectable depth of Southern cuisine, and the differences between the South’s microregions, South reminds us how eating connects us to each other. Brock hopes to dispel the myths many folks have about Southern cooking.” —Santa Cruz Sentinel “An essential guide in a Southern cook’s toolkit.” —Louisiana Life “In this masterful follow-up to his James Beard Award–winning Heritage, Brock observes, ‘The American South has a geographical area roughly equal to that of continental Europe.’ Thus, he describes the territory as a land of microregions, finding the similarities as well as the differences that exist in the foods of the Southeast. Among the more than 125 recipes, a chapter of snacks includes deviled crab from the Low Country, fried bologna with pickled peach mustard from Appalachia, and two versions of shrimp and grits. The chef’s love of heirloom tomatoes is evident not only in his salads and side dishes but also in grilled catfish with barely cooked tomatoes, as well as a rhubarb-tomato conserve that pairs well with poultry. The recipe for basic cornbread is accompanied by four variations, including a ‘sour’ version that calls for a cornmeal, buttermilk, and bacon fat mixture to ferment for three days. A grill is the preferred source of heat for many dishes, including grilled quail with red-eye gravy, while canning mavens will appreciate a stellar chapter of preserved pantry items that includes watermelon molasses. Brock wears his Southern heart on his sleeve in this mouthwatering, virtuosic collection.” —Publishers Weekly, starred review “An excellent resource of regional Southern cooking. . . . Exceptional full-color photographs beautifully showcase recipes, such as pickled peaches, fried okra, buttermilk pie, and Brock’s fried chicken. For vegetarians and vegans, there are some wonderful recipes for fresh vegetables, including fried green tomatoes and eggplant purloo. VERDICT Brimming with exquisite interpretations of Southern cooking, this is a great collection for intermediate to advanced cooks looking to broaden their culinary repertoire.” —Library Journal, starred review “South is a game changer and could be called The Southern Bible of Cooking. Sean has created one of the most beautiful and powerful books on Southern food ever written.” —Frank Stitt, chef/owner and author of Frank Stitt’s Southern Table “Sean is one of Southern food’s greatest champions. With this cookbook, he has distilled his knowledge of and affection for this region’s foodways into a road map that anyone can use to be a better, more fulfilled cook. Follow it, and be rewarded with food that connects you to a sense of place and evokes the true soul of the South.” —Ashley Christensen, chef and author “Every region, everywhere, needs a Sean Brock! Sean reminds us what it really means to eat and cook Southern food and how we can all be better custodians of the delicious ingredients we have available in our own parts of the world. We’re incredibly lucky to get a taste of what he knows in South.” –David Chang chef/founder of Momofuku “With prose, passion, and photographs, Sean Brock authoritatively sweeps us through his South, the land of shrimp and oysters, poke salad, tomatoes, and morels, with recipes designed to cook at home, whether grilling, sautéing, or stewing or cooking for groups of friends or just a few. He includes some of my favorite recipes, including caramel cake, doable at home with no fancy equipment needed and always delicious.” —Nathalie Dupree, cookbook author “Sean Brock understands that the American South is more than one region and more than one cuisine. He understands that it is American, yes, but also West African and European. He understands that, whether you know it or not, this is a cookbook distilled by and filtered through centuries of Southern sensibility. Read it for the history. Cook it for the recipes.” —Lolis Eric Elie, food writer “I love Sean’s cooking because it does the same thing for me that a good song does: It transports me to another place, often one that exists in my childhood memories of the South.” —Jason Isbell, musicianBest Cookbook of the Year—Amazon, Amazon

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