TV / Celebrity chef / eateries cookbooks Books

Book SynopsisA celebration of family from Omari McQueen, the youngest award-winningvegan chef in the UK.

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Book Synopsis**AWARDED A MUMSNET RATED BADGE 2017**Exceeded my expectations! In-depth introduction to weaning, including useful nutritional information, plus lots of lovely recipes appropriate to each stage of weaning and the ones for toddlers are fantastic for the whole family to share, too!'Mumsnet ReviewerWeaning my little ones was a joyous, messy and occasionally testing experience! This book aims to help you through the next development phase: introducing your baby to the colourful, flavourful, wonderful world of food.The thought of weaning can be daunting to the most self-assured mums and dads. I know I felt that way, even with my third! But while every baby is different, one thing is the same for all parents: the importance of serving them delicious, nutritious dishes with minimal fuss and maximum benefits.There is no one-size-fits all approach and there are decisions to be made: spoon-feeding purees or baby-led weaning? What equipment don't you need and where should you spend extra? With sTrade ReviewPraise from Mumsnet mums: ‘Being a first-time mum, it was confusing how to go about weaning my baby. Truly Scrumptious Baby educated and motivated me. Now I feel like I have the best helper.’ ‘I can see this being a firm family favourite for years to come.’ ‘This book has made dinner time so much more pleasant and happy!’ ‘Truly Scrumptious Baby is a truly scrumptious book! Absolutely loved every recipe and have read cover-to-cover. You actually do not need another cookbook, it contains a variety of recipes from simple purees to mid-week roasts and fun treats for all the family.’

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Book SynopsisJamie Oliver will share everything he''s learned as a chef as he invites you to Cook With JamieWhether you''re a student, a young couple, an established cook or a novice, Cook With Jamie takes you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There''s information on Jamie''s recommended kitchen equipment, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you''re out shopping.Cook with Jamie guides you through creating meals from scratch, including simple instructions for making your own pasta and gnocchi and even how to tackle preparing a fresh crab, lobster and squid. Learn to mix beautifully balanced dressings and mayo for the perfect addition to Jamie''s recipes, like the warm Smoked Bacon and Jerusalem Artichoke Salad. From light starters to deserts with a twist, liTrade ReviewJamie Oliver will share everything he's learned as a chef as he invites you to Cook With Jamie * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisThe complete Milk Street cookbook, featuring each dish from every episodeof the hit TV show and more -- over 500 dishes in all, including 70+ new recipes from the 2023-2024 season. Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook. Now featuring more than 500 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph. At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as: Colima-Style Shredded Braised Pork Lebanese Baked Kafta with Potatoes and Tomatoes Braised Beef with Dried Figs and Quick-Pickled Cabbage Japanese-Style Chicken and Vegetable Curry Turkish Flatbreads Banana Custard Pie with Caramelized Sugar Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting Italian Flourless Chocolate Torta Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.

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Book SynopsisAntony Worrall Thompson''s passage to culinary stardom has not exactly been smooth. Abandoned by his father, a Shakespearean actor, when he was just three, Antony was sexually abused and maltreated throughout his childhood. Antony''s story very nearly came to an abrupt halt at sixteen when his face was crushed in a horrific rugby accident, which left him badly disfigured and chronically insecure. But pioneering surgery saved the day, enabling him to pursue what was to become the enduring love of his life - cooking. After much hard graft and some close encounters of the violent gangster kind, AWT''s flamboyant style as a restaurateur soon bought him to the attention of cookery''s cognoscenti and today Antony is to the culinary establishment what a bull is to a china shop. His no-nonsense style in the kitchen is loathed by a few, but loved by millions.Stuffed with hugely entertaining anecdotes and lightly sprinkled with AWT''s no-holds-barred opinions, RAW is aTrade ReviewRaw is a damn sight funnier, more interesting and less pretentious than 99% of the competition * Daily Telegraph *Riveting ... extraordinary * Daily Express *Every bit as colourful as his campfire confessions ... a lot of juicy, fascinating ingredients * Heat *

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Book SynopsisIndulge in the food you love with Chrissy Teigen''s book of easy and mouth-watering recipes''There are plenty of celebrity cookbooks out there, but Chrissy''s is different . . . it''s completely unfussy and accessible. She has an attitude about food that [we] can relate to'' Marie ClaireShe reigns supreme on social media. She says what she thinks. She eats what she WANTS.___________Maybe she''s on a photo shoot in Zanzibar. Maybe she''s cracking jokes on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love too.Discover the mouth-watering dishes Chrissy has perfecting over the years . . .- CRISPY BACON HASH BROWNS- POT PIE SOUP with crust crackers- Pepper''s tasty THAI BEEF SALAD- John''s FRIED CHICKEN with spicy honey butter- SWEET POTATO GNOCCHI with brown butter and sage- ''EVERYTHING'' CHICKEN SANDWICH MELTSSalty, spicy, saucy and fun aTrade ReviewChrissy Teigen's comfort food recipes are the winter warmers we need: mac and cheese, chicken pot pie and a delectable pasta bake. You never need to leave the house again. * Stylist Magazine *Chrissy Teigen shares the best recipes for 'sinful' food you want to eat . . . She cooks up a storm * The Sun *I love this book. Comfort food at its finest * National Geographic *

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Book SynopsisThe Key to Success in the Kitchen is a Smile and an Open HeartFor Chef Keysh, affectionately dubbed your momma's favorite internet chef, a great meal begins with your roots. Honoring his Jamaican heritage and crafting inspired remixes of classic dishes put him on the path to culinary stardom. Keyshawn Hudson has charmed his loyal following across social media platforms with his charisma and a whole lot of heart. Known for his catchphrases, like Save this one for later and Cook it with a smile, Keysh's infectious warmth is captured in every piece of content he posts, and his fans eat up every bit. In Food Family Repeat, Chef Keysh delivers delectable, soulful dishes tailored to beginner cooks. This book is simply a collection of what he does best. With chapters like Welcome to Jam Rock (Jamaican Classics), Family Dinner Time, Soul-Filled Holiday Favorites, Anytime Apps, and even Vegan Comfort Classics, Keysh has a recipe that will speak to every

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Book SynopsisShortlisted for the An Post Irish Book Awards 2020''Clodagh McKenna''s simple yet spectacular dishes make every day special. Delicious, effortless, show-stopping recipes.'' - Daily Mail''The most cookable cook book of the year'' - William Sitwell, The Telegraph''Really easy recipes that will impress'' - The Times MagazineClodagh''s 100 interesting, simple recipes from meat-free meals to quick-fix dishes and storecupboard suppers offer the answers to all your weeknight dinner dilemmas. With her trademark twists, Clodagh''s inspirational but achievable dishes elevate the simple to something special. Including ideas for:Quick Fixes - recipes on the table in less than 30 minutes - perfect for when you''ve been stuck in the office and need a quick fix.One and Done - a variety of one-dish dinners, including roasting tin meals, one-pot stews and casseroles and one-pan re

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Book SynopsisInspired by a childhood of cooking with her mother among fields of lemongrass and basil in the Prachinburi district of Thailand, May Wakefield delivers over fifty recipes ranging from simple yet spectacular street food, to dishes worthy of the skyscraper restaurants towering above Bangkok.Table of ContentsForeword 6May's Journey 16A trip to the market 26Starters & light bitesSua rong hai Tiger's tears 38Satay gai Chicken satay 40Moo ping Barbecued marinated pork on skewers 42Po pia tod Thai spring rolls 44Nua det deow Marinated steak strips 46Gai haw bai teuy Chicken wrapped in pandan leaves 48Tod man pla Thai fishcakes 50Hoy nang rom neuang Steamed oysters with chilli garlic sauce and crispy fried shallots 52Tod man gung Prawn cakes 54Gung pow Grilled king prawns on skewers 56Dab Gai Yang Grilled marinated chicken livers 58SoupsTom yam gung nam khon Hot and sour prawn soup with oyster mushrooms 64Guoyteow moo nam tok Noodle soup with pork 66Gai tom ka Chicken and cauliflowers in coconut milk soup 68Tom ma-ra kradook on Bitter melon soup with spare ribs 70Tom yam pla beuk Giant catfish in hot and sour soup 72SaladsYam nua yang Barbecued sirloin steak in spicy salad with celery 78Som tam thai Green papaya salad 80Yam talay Mixed seafood salad with Thai celery 82Laab gai Spicy minced chicken salad 84Yam som-o Pomelo salad with shredded chicken and roasted coconut flakes 86Yam pla duk foo Crispy seabass flakes with sour mango salad 88Salmon yam yai Salmon salad with caramelised red onion 90Yam met mammuang Salted cashew nut salad 92Yam wun sen talay Vermicelli salad with seafood, minced chicken and pickled garlic 94Salmon sashimi Salmon sashimi with lemongrass salad 96MeatNua Sawan Heavenly Beef 100Moo tod kratiem prik thai Pork with garlic and black pepper 102Nua pad nammanhoy normai farang Beef stir-fry in oyster sauce with asparagus 104Gai pad met mammuang Stir-fried chicken with cashew nuts and dried chilli 106Gai pad keo wan haeng Chicken stir-fried with green curry paste and pea aubergines 108Moo paloa Slow cooked pork belly with cinnamon and star anise 110Gai Yang Barbecued Chicken 112CurriesGaeng keo wan pla si pak chee lao Cod loin in green curry with dill 118Panaeng nua yang Fillet steak with rich panaeng curry 120Gaeng ped bet yang Honey roasted duck in red curry sauce with rambutans 122Gaeng keo wan gai Green curry with chicken 124Gaeng pa gai 'Jungle curry' with fresh peppercorn and chicken 126Massaman nua Massaman beef curry 128Gaeng kari gai Chicken and sweet potato yellow curry 130Gaeng leuang pla Southern sour yellow curry with pineapple and silver hake steak 132SeafoodPladuk tod kratiem prik thai Pangus with garlic and black pepper sauce with crispy garlic flakes 138Tuna Neung raad Kratiam Prikthai Steamed tuna with garlic and black pepper sauce 140Pla nueung menow Steamed sea bass with lime and chilli 142Pla neung king Steamed sea bass with ginger and spring onion 144Pla sam ros Pan fried sea bream with three flavoured sauce 146Pla meuk pad krapow Stir-fry squid with holy basil leaves 148Hoy shell pad nam prik pow Fresh scallops stir-fried with chilli oil 150Rice & noodlesPad thai gung Prawn Thai style special fried noodles with tamarind syrup 156Gotyeow pad kimow nua 'Drunken' stir-fried noodles with beef with tamarind syrup 158Kow pad gai Fried rice with chicken 160How soi Northern curry noodles with chicken 162Kow kluk kapi Fried rice with shrimp paste 164Kow neow Sticky rice 167DessertsPeanut butter creme brulee with banana and peanut brittle 172Kow neow mammuang Mango with sweet sticky rice 174Mango sundae 176Gluay buad chee Banana in coconut milk 178Sauces & pastes 182Acknowledgements 192

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Book SynopsisFind out why Crescent City''s food scene makes it a location like no other with City Eats: New Orleans.Foodies unite: this cookbook is a brilliant celebration of the multicultural influences and traditions that have inspired New Orleans''s cuisine. These dishes pay homage to the culinary hotspots that have helped define this unique fare. With 50 recipes and dozens of restaurant profiles, you can eat like a local wherever you are in the world. Chow down on pho in the West Bank, eat your way through Mid-City, and savor the flavors of the Creole restaurants in the French Quarter. With the best signature creations by top chefs in the area, this book offers a detailed rundown of the locations you can''t miss.Inside you''ll find 50 step-by-step recipes collected from the best restaurants in New Orleans In-depth profiles of these top locations An introduction to New Orleans’s food scene Interviews with promine

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Book SynopsisMake a change in 2022 with Cook. Nourish. Glow., filled with over 120 recipes to help you lose weight, feel healthier, and eat better''One of Britain''s top Super Nutritionists'' Daily Mail________Following the phenomenal success of her bestselling first book, Eat. Nourish. Glow, Amelia Freer returns with her much-awaited cookbook Cook. Nourish. Glow.With over 100 delicious and easy-to-prepare recipes, Amelia equips you with the skills and knowledge to improve your health while empowering you to cook with confidence. A professional nutritional therapist, she promotes a gluten, refined sugar and dairy-free lifestyle instead of endless fad diets.Cook. Nourish. Glow. covers cooking in the simplest terms, featuring step-by-step visuals designed for the novice chef; how to use and prepare staple pantry ingredients; eating clean on the go; a ''naughty'' chapter - because living healthTrade ReviewThis book is a fantastic example of how easy it can be to eat real food and to embrace the powerful impact that cooking can have on our wellbeing. Amelia does a brilliant job of merging cutting-edge nutritional science with the practical application required to make healthy eating achievable in today's convenience-fuelled world. -- Mark Hyman MD, Director of the Cleveland Clinic Center for Functional Medicine

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Book Synopsis ''Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.'' Victoria Hislop''This is my favourite cookbook of the year. A total joy from start to finish.'' Russell Norman''A treasure trove of personal and factual information about the food of Greece and its islands.'' Simon RoganUnder the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini''s tips and tricks for when you have a little more time or want to impress your guests. Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full Trade ReviewGlorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece. * Victoria Hislop *An ode to Greek gastronomy * Radio Times *You can learn cooking technique. What you cannot put into somebody is absolute love and passion. And Irini is just bursting with it! It's from the heart, every time she cooks. * Gregg Wallace, MasterChef episode, 2019 *The 2019 MasterChef champion has created a stunning book full of delicious family friendly recipes. Ideas for breakfast, quick meals, salads and dinner are included. Moussaka, baklava and slow-roasted lamb are some of the tastiest dishes on the menu. * the Sun *This is my favourite cookbook of the year. [Irini's] approach to cooking is celebratory. It's about flavour, texture and presentation, of course, but it is also about emotional nourishment: love and family, conversation and laughter, hearts and minds. Anyone who says they don't like sharing plates needs to read Tzortzoglou's words, make her recipes, and enjoy her food. A total joy from start to finish. * Russell Norman *Completely mouthwatering, elegant and celebratory. * Anna Chancellor *What a gorgeous book! The recipes and the beautiful photos had me immediately transported to the beautiful island of Crete. If only I could hop on a plane; cooking the recipes in my kitchen will be the next best thing. * Rachel Knoo * Greek food has a very special place in my heart as I spent some very enjoyable early years of my career working in a Greek restaurant in Southampton! Under The Olive Tree is a treasure trove of personal and factual information about the food of Greece and its islands. Irini's love and passion for Greek ingredients as well as for values associated with food such as nurture, sharing and hospitality are infectious. * Simon Rogan *Irini brings holiday flavours to your home with these delicious Greek recipes from her stunning debut cookbook. * Woman & Home *A beautiful book, oozing with the true flavours of Greece. * Anthony Horowitz *Irini brings us the tastes and smells of Greek food, without having to actually hop on a plane. Discover sun-soaked dishes, from the simple to the more complex, in this wonderful celebration of all things Greek. * Liz Earle Wellbeing Magazine *A beautiful book. * Miguel Barclay *Gorgeous, easy-cook summer suppers with all the sunshine flavours of the Med. * YOU magazine *a tribute to the family and culture that brought her up... Tzortzoglou includes in Under the Olive Tree stories that recall a lost world. * Times2 *This cookbook is so beautiful and I want to cook everything in it! * Lisa Faulkner *Tzortzoglou's warm personality pervades recollections of her father playing his bouzouki, olive oil decanted into ceramic pytharia pots, and of her mother using the village's communal wood-fired oven to bake. She shows that there is a lot more to Greek cuisine than the dishes we associate with summer holidays * Daily Telegraph *Sophisticated, modern take on traditional Greek fare * The Journal Newcastle *A sunny, satisfying read. * Daily Mail, Christmas Cookbook Roundup 2020 *Bring some Mediterranean sunshine to your kitchen with these easy recipes * BBC Good Food *The 2019 MasterChef champion has created a stunning book full of delicious family friendly recipes. Ideas for breakfast, quick meals, salads and dinner are included. Moussaka, baklava and slowroasted lamb are some of thetastiest dishes on the menu. -- Natasha Harding * The Sun *

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Book SynopsisAn Official Billions Guide to More than One Hundred Iconic New York City Dining Institutions From hole-in-the-walls to cozy neighborhood gems to Michelin-starred restaurants, the characters in the SHOWTIME® series Billions know how to eat well, as any fan of the beloved show can confirm. Creators Brian Koppelman and David Levien spectacularly display the city's vibrant food scene—but it's more than showing us how the one percent eats. It's about integrating food, which brings people together and is an integral part of our daily lives, into the storyline while honoring the quality, the diversity, and the legacy of culinary culture in New York City. It’s about the city staples that have been around for generations. It’s about the immigrants who brought their own food to New York and made it a part of city culture. It’s about the power joints where the movers and shakers of the city discuss the affairs of the day. It’s about the pizza slice or the candy bar that takes you back to your childhood. It’s about those who start at the bottom of the kitchen chain and ultimately open their own restaurant as well as about the old who pass the torch to future generations. It’s about the energy and the creativity in New York food industry that is setting the standards for the rest of the world. It’s about everyone who has contributed to making New York the dining capital of the world as it is today. This book presents the complete list of restaurants, bars, bakeries, bodegas, and more, featured in Billions. The listings include description and history of the chef and building, signature dishes, fun facts, and of course, tie-in to the show's storyline. Which characters are eating there? What is the occasion? What are they discussing? Features include: Empire Diner Yonah Schimmel’s Knish Bakery Sushi Nakazawa Peking Duck House Veselka The Spotted Pig Ivan Ramen Library Bar at the NoMad Hotel Emmy Squared Morgenstern's Ice Cream So many more!

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Book SynopsisL.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants. L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.'s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations. Along with recipes made famous by each restaurant, L.A.’s Landmark Restaurants contains profiles of such legendary eateries as Cole’s, Philippe the Original, Pacific Dining Car, The Original Pantry Café, The Victor Hugo, Canter’s Delicatessen, Sportsmen's Lodge, Mocambo, Nate ’n Al’s, The Smoke House, Tail o’ the Pup, The Apple Pan, Valentino, and dozens of other beloved establishments in this beautiful tribute to Los Angeles and its historic restaurants. Each location profiled is illustrated with a collection of historic and contemporary photographs and ephemera—such as menus, matchbooks, and advertisements—and every entry features a short history of the restaurant, entertaining anecdotes, and such details as the year of opening, address, phone number (both original and current), type of cuisine, and the name of the restaurant's founder. Recipes made famous by the restaurant, updated for today’s cook and kitchen by Chef Geary, will satisfy anyone seeking to replicate their favorite dish from these legendary restaurants and their chefs.Truly a love letter to Los Angeles and its world famous cuisine, L.A.’s Landmark Restaurants is sure to bring back treasured memories and knowing smiles from anyone who has dined at these fabled establishments.Trade Review“L.A.’s Landmark Restaurants is truly a treasure, especially if you grew up in Los Angeles like I did. I loved the stories of how these classic restaurants got their start, and the recipes of some of my all-time favorite dishes I enjoyed both as a child and as an adult are included. The fabled L.A. debate—Who invented the French Dip, Philippe’s or Cole’s?—is retold here and is a legendary Los Angeles culinary tale. I love L.A.’s Landmark Restaurants!”—Nancy Silverton, chef, baker, author, and past winner of the James Beard Foundation’s Outstanding Chef Award “George Geary’s delightful L.A.’s Landmark Restaurants takes you on a tour of an almost forgotten city; it is the food history of Los Angeles—complete with recipes!”—Ruth Reichl, former food editor of the Los Angeles Times and former editor-in-chief of Gourmet magazine “As in so many other matters, Angelenos have a fine old tradition of not giving a rat’s patootie about what burgs like New York or San Francisco think of us, and George Geary shows us that that goes double for where we choose to chow down. Reading Geary’s grand tour of L.A. gastronomy, I realize that I’ve eaten or drunk in at least a dozen of these places—quite a record for a vegetarian. And if we are where we eat, as well as what, then I’m an L.A. girl all over!”—Patt Morrison, journalist, best-selling author, and radio-television personality “Master chef and culinarian George Geary has combined his dual passions for history—and for food—into a delicious journey through the culinary past (and present) of Los Angeles. It’s a book filled with tasty trivia and yummy memories from the City of the (Very-Well-Fed) Angels.”—Merrill Shindler, editor of the Zagat Los Angeles Restaurant Survey and host of Feed Your Face “Chef Geary’s latest book feels like an exclusive outing to L.A.’s favorite classic dining spots with insider secrets from generations of owners and founding families. The supersize photos and bounteous menus are transportive and hearten us to revisit historic restaurants, while his chef’s collection of recipes offers the promise that we can once again taste favorite flavors from lost legends like Little Joe’s and the Pacific Dining Car.”—Chris Nichols, columnist, editor, preservationist, and author “It’s not simply a dining guide to LA’s oldest eateries and it’s not merely a tribute to the hot spots of yesteryear. Instead, it’s a love letter to those restaurants that helped shape LA.”—LA Explorer “A wonderful illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book.”—Entrée Travel “Filled with captivating stories, recipes, and historic photographs, L.A.’s Landmark Restaurants is a must-read for food enthusiasts, history buffs, and anyone with an appetite for the extraordinary.”—Luxe Beat Magazine “A delicious, fun-filled trip through the historic Los Angeles food culture scene. . . . It is a work of art! For historians, Angelenos, culture buffs, and fans of food and the City of Angels.”—Haute-Lifestyle.com “Part history, part cookbook, entirely entertaining. . . . I highly recommend this book for the person in your life who loves history and loves to cook.”—The Valley Herald

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Book Synopsis

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Book SynopsisIn Time for Dinner, Australia’s favourite cook, Adam Liaw, is back with a new cookbook featuring smarter recipes for faster cooking. From shopping to chopping to washing, there are plenty of opportunities to save time while cooking without compromising on taste. Each chapter in Time for Dinner focuses on how you can shrink the time you spend getting dinner on the table, from clever pasta dishes made in the amount of time it takes you to boil the pasta, to traybakes and one-pot wonders that will save you time washing up, to meals that cut your chopping and shopping times to the minimum. Full of simple, satisfying meal ideas, Time for Dinner is a cookbook for everyone, from busy singles to on-the-go families. It’s packed with more than 80 time-saving recipes, such as Kimchi and Garlic Butter Fried Rice, Turkish Tandoori Drumsticks and Spanish Garlic Prawns. This delicious and original collection takes the grind out of midweek cooking with speedy, nutritious and affordable meals that mean you’ll always have time for dinner.

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Book Synopsis"Limor Chen's beautiful book bursts with exciting combinations and enticing flavours" Claudia Roden Limor Chen's Delamina restaurants are known for serving up fragrant, exciting and vibrant dishes to transport you to sun-soaked Tel Aviv. In her debut cookbook gorgeously presented in real cloth-bound hardback, Limor shares her wholesome cooking style, one that centres on health and freshness, ensuring that each recipe is packed with flavour and fragrance while remaining light and nourishing. These recipes represent the authentic cooking of a food capital of the world, a cultural melting pot of cuisines and inhabitants, ingredients and aromas: Discover multiple ways to use herbs and spices like za'atar with aubergine or aromatic dried limes in an Iranian beef stew. Lace addictively tangy sumac into labneh or use it to finish a white wine sauce with brill. Share bubbling shakshuka for brunch, fig and goats cheese salad, and a vibrant chopped salad served mezze-style Try stunning cod chermoula with Israeli cous cous or a legendary family recipe for vine leaves stuffed with venison and fruit. All served with deceptively simple pickles and dips on the side. With the best of Limor's family’s recipes that evoke the spirit of her home city, this is a cookbook that you’ll return to time and again for a taste of Tel Aviv.Trade Review"Limor Chen's beautiful book bursts with exciting combinations and enticing flavours" — Claudia Roden"In this enticing debut cookbook, the dayenne of the Delamina restaurant group draws on her eclectic heritage to transport us to sun-soaked Tel Aviv with recipes that centre on health and freshness. Reminiscent of Persian but with a slightly different twist." — The Bookseller"An outstanding cook book . . . Beautifully illustrated, the recipes are very well described and it's nice to have the commentary on the background to the dishes as well as descriptions of some of the rarer ingredients. A must read, must buy." — NetGalley Review, 5-stars

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Book SynopsisRachel Khoo follows The Little Paris Kitchen with The Little French Kitchen, bringing her modern twists to classic recipes from around the country.Rachel Khoo became an overnight sensation when her first book The Little Paris Kitchen and BBC2 television series launched last year. Coveting her Parisian lifestyle, fashion sense and, more importantly, her accessible, delicious recipes cooked up in her tiny kitchen, the nation took her to their hearts and now they can receive second helpings. Taking her ''Little Paris Kitchen'' on tour in her second official book, Rachel is leaving the capital city to travel to the four corners of France in search of the very best recipes in the country. From the snow-topped mountains and Christmas markets of Alsace to the winemaking region of the Bordeaux, the dreamy vistas of Provence and the well-stocked larders of Brittany and Normandy, Rachel seeks inspiration in some of the best-knowTrade ReviewThe fabulous fairy godmother of French cuisine * Easy Living *A fresh approach to classic cuisine * Sun *More deliciousness * Marie Claire *

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Book SynopsisExperience beer-infused soul food recipes from the founder of Harlem Brewing Company, Celeste Beatty, the first Black woman to own a brewery in the United States.Through her over twenty years of brewing beer and growing her business, Celeste Beatty has developed relationships with the best and brightest in the food and beverage industries and is ready to share her own soul food recipes with a beer-infused twist. Interspersed with small-bite reflections from her journey in the making of Harlem Brewing Company, Harlem Brew Soul features:  Over 80 recipes infused with lager, stout, IPA, and wheat beers (food and cocktails) Historical notes on African brewing history A collection of family stories about soul food and homebrewing Vibrant illustrations celebrating the NYC neighborhood of Harlem and much more! Harlem Brew Soul taps into the rich history, herita

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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 SynopsisIn this text, Alice Waters and her cooks take the reader upstairs at Chez Panisse, to the casual cafe. Many recipes from the cafe menu are collected together in this text for the home cook.

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Book SynopsisTrade Review"In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." —Alice Waters, from the foreword "Poilâne... the P stands for Poilâne, but it could also stand for perfect." —Martha Stewart "Apollonia is bread roylaty. This is the book that all of us who care about bread—readers, bakers, bread buyers, bread eaters, and bread appreciators—want to read." —Dorie Greenspan "I will never forget the first time I stepped into Poilâne bakery. It was 1971, and my heart skipped a beat. You open the door off rue du Cherche-Midi and you're home—it's a home where fresh bread and apple starts are just coming out of the oven." —Ina Garten "Apollonia Poilâne is the fierce defender of a magical tradition and also a brave innovator for a new era. And now she has created a book that belongs in the kitchen of every baker (and every eater) who cares about quality, joy, and terroir.” —Seth Godin, author, This is Marketing "More surprising, however, is that this is not a wonky book, written by one master baker for other master bakers. Rather it’s a gentle, user-friendly cookbook that provides recipes which are sometimes utterly, beautifully simple." —The Los Angeles Times —

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Book SynopsisMake Your Dumpling Dreams Come True For Brendan Pang, MasterChef Australia alum and founder of Bumplings restaurant, it all started in his grandmother's kitchen, where one bite of Grandmere's Fried Shrimp Wontons sparked his lifelong dumpling obsession. Now he's sharing the recipe that started it all, along with dozens of classic and contemporary dumplings, accompanying dishes and knockout sauces. His simple, impressive recipes break down the steps to help you make the dumplings of your dreams and have a blast doing it. Inspired by his family's Chinese and Mauritian background, Brendan covers classic Chinese-style dumplings and playful new creations. Traditional flavors feel fresh in recipes like Chinese Spicy Beef Potstickers, Shanghai Soup Dumplings and Chicken and Ginger Jiaozi. Shake things up with Purple Miso Roasted Eggplant Potstickers and Red Curry Chicken Wonton Soup. Round out the table with Spicy Dan Dan Noodles, BBQ Pork Steamed Buns, Tea- Smoked Duck Breast and plenty of dipping sauces. It's easy to make your own dumpling wrappers from scratch, or start with store-bought and dive into the art of shaping. No experience or special equipment necessary! With Brendan by your side, there's no need to fear making dumplings at home. Boiled, steamed or fried--the only thing better than that first bite of a juicy dumpling is knowing you made it yourself.Trade Review"Brendan's creative and honest approach to irresistible home-cooked food excites every single one of my tastebuds!" --Katherine Sabbath, author of Bake Australia Great and director of Creative Cake Decorating "What a delicious resource for those that dream of mastering the dumpling. Every page is like lifting the lid on steaming dumpling goodness." --Mark Best, chef, The Final Table finalist on Netflix and author of Best Kitchen Basics "Making decent dumplings is a life skill everyone should aspire to and Brendan Pang's This Is A Book About Dumplings holds all the secrets." --Poh Ling Yeow, host of Poh & Co and Poh's Kitchen and author of Poh Bakes 100 Greats

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Book SynopsisDon''t be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads. - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can''t understand our reluctance to utilise every part of an animal''s carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel''s mother fed him as a child, to the more aTrade ReviewOne for dedicated food fans, with access to a good butcher, because this, as French speakers will realise, is all about offal.Unrelentingly meaty, with no pretty pictures, Roux offers recipes for chopped liver, pickled venison heart and poached calf's head. -- Claire Coleman * METRO *There's a cost to eating only certain cuts of meat, as well as a whole lot of waste. From brains to intestines and organs, in Les Abats, Roux shares ways to make the most of the whole animal, from snout to tail. * THE IRISH NEWS *No bone marrow in Michel Roux Jr.'s tribute to offal, Les Abats: Recipes Celebrating the Whole Beast but pretty much everything extreme belonging to an animal is. Cooks need to be in safe hands with offal, never a problem with a Roux family member, so dive into the uncharted and try chicken liver gratin, the crispy feet of the same bird. hake throats a pil pil or a sweetbread and black pudding tart. A classic, bravely without images; but Roux's enthusiasm for his subject is enough. -- Rose Prince * THE SPECTATOR *

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Book SynopsisMore than 75 recipes for bold, fruit-forward ice creams, sorbets, and granitas—all made with fresh, natural, minimally processed ingredients One of The New York Times’s “Best Cookbooks of Spring 2019” • “Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. Kitty Travers reminds us of the importance of both in her beautiful exploration of ice creams, sorbets, and gelatos.”—Alice Waters Craft ice creams are all the rage, with new indie producers breaking the rules by creating unusual, exceptionally delicious flavor combinations. Kitty Travers, the creator of the beloved London-based brand La Grotta Ices, is changing our expectations when it comes to these cravable cold treats. The ice creams, sorbets, and granitas featured in La Grotta are fruit-focused—the best produce goes into the ice cream and sorbet bases

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Book SynopsisA BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan“If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.   In these pages, home cooks will discover:   • Minestrone alla Romagnola    • Tortelli

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Book SynopsisAndrew McConnell’s Supernormal is one of Australia’s most loved restaurants inspired by the cooking of Hong Kong, Seoul, Tokyo and Shanghai, opening on Melbourne’s Flinders Lane in 2014 to great acclaim, followed by this cutting-edge cookbook first published in 2015. This refreshed 2023 edition features a striking new cover and includes the recipe for his iconic lobster roll and 88 more diverse dishes across eight chapters. Beautifully photographed by Earl Carter, it celebrates the irresistible lure of dumplings and tonkatsu, the comforting serenity of ramen, the bracing kick of kimchi and pickles and the addictive qualities of pipis and XO. It’s about midnight snacks and lunchtime feasting. It’s about bringing flavours from Asia, Europe and Australia together in surprising and traditional ways. And of course, it’s about sharing great food and eating well. Trade Review"From smoked eggplant with furikake to whole roasted lamb shoulder with mint paste and Sichuan sauce; it's a Merry Christmas indeed." Australian Gourmet Traveller "As with anything carrying the name of Melbourne’s most prolific restaurateur, this softcover volume is impeccably stylish." Canberra Times "If you feel like you could do with a stretch, Supernormal could be the book for you." Geelong Advertiser "One for the fans, of which there are — justifiably —many." Weekend Australian

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Book Synopsis ALL NEW RECIPES FROM THE BESTSELLING AUTHOR OF ONE TIN BAKES ''The sort of book that becomes a true friend in the kitchen.'' Nigella Lawson One tin, 70 bakes - whether you want cookies or cakes, pastries or desserts, something fruity, chocolatey or nutty, baking just got even easier. Every bake can be made in the 23 x 33cm (9 x 13in) tin used in Edd Kimber''s previous book, One Tin Bakes, but Edd will also offer guidance on baking in a 20 x 20cm (8 x 8in) square tin as well as a loaf tin, making these perfectly simple bakes for everyone to try, whatever equipment you have to hand and whoever you''re baking for. You only need minimal skill to whip up something sensational - with ideas for bakes made in one-bowl or with 5-ingredients, as well as popular options for vegan, gluten-free and no-bake treats. One Tin Bakes Easy is full of versatile, achievable and indulgent recipes to wow your friends and family, that you

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Book SynopsisThe beloved Netflix host and New York Times bestselling author of Nadiya Bakes and Time to Eat presents more than ninety sweet and savory recipes for every meal, occasion, or mood. Nadiya Hussain, winner of The Great British Baking Show, knows that what we bake depends on the day of the week and what mood we’re in. In Nadiya’s Everyday Baking, Nadiya shares nearly 100 simple and achievable recipes for breakfast, dinner, dessert, and everything in between.  Organized by situation and occasion, Nadiya’s recipes are designed to always provide for a delicious, rewarding meal no matter what kind of day you’re having:• Everyday Kind of Days when you’re short on time: Harissa Pita Pockets, Sweet Potato Jalapeño Gratin, Crispy Tofu Lettuce Wraps• Chill Out Days when you want to move and cook slowly: Spring Onion Pancakes, Tandoori Chicken Naan

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Book SynopsisThe ultimate step-by-step, fully illustrated guide to baking perfection Baking is a hugely rewarding pastime, and this book will take you through every step of the process, from lining the tin to creating an ornate wedding cake. Multi-award winner and professional baker Mich Turner MBE offers indispensible lessons and a wealth of insider tips and knowledge. All of Mich 's expert instructions are accompanied by 1,000s of photographs showing you each step of the process - including tips on what not to do and how to avoid common baking mistakes. Making and Baking Cakes takes you through the ingredients, preparation and different cake baking methods to achieve different results, including tips for identifying and fixing baking pitfalls. Putting it All Together offers a wealth of choices for fillings, toppings, coverings and assembly. Explore the best combinations from purees to honeycomb, ganache to meringue. Learn how to handle marzipan and sugar paste with confidence and how to stack tiered cakes. Decorating: Mich takes you through the whole process from the basics, such as making the piping bag and producing straight lines, before building confidence with delicate effects such as lace, hand lettering and quilting, to tutorials on creating a selection of hand-moulded flowers, butterflies and intricate hand painting. Whether you are baking for an afternoon tea, a birthday party or a lavish celebration, Mich Turner's Cake School will provide all you need to know to become a master cake maker.Trade Review'Ideal for a lavish celebration.' Making 'This comprehensive guide to baking from first principles is practical and informative and would make a great gift for anyone new to baking.' Wedding Cakes 'So you might not want to make your own wedding cake, but if you did, this would be your bible. Once you've got to grips with the cake, it's time to decorate it - this is when the book really comes into its own, with spectacular effects explained step-by-step. Mich makes it all seem possible. It's a beautiful tome, too, with gorgeous photography by Amanda Heywood.' County Wedding Magazines 'It's hard to go wrong if you follow Mich Turner's advice. Cake School covers everything from baking to decorating a cake. Especially valuable are tips on what can go wrong and how to put it right: clear and easy to follow with step-by-step photography throughout.' Bookseller

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Book SynopsisYou can have it all: delicious, easy and drop-dead gorgeous dishes without breaking a sweat. Why? Because you’re fancy and because you’ve got Shereen Pavlides’ killer recipes and chefie tips backing your play! With her signature flavah-packed dishes, wholesome from-scratch approach and cheeky wit, Shereen breaks everything down so you can make truly showstopping meals. Shereen shares everything from quick and easy classics, like Pressure Cooker Mac and Cheese and Philly Cheesesteaks, to Italian favourites, griddled masterpieces and global comfort foods. And she’s even thrown in some after dinner shugá because what’s a rockstar dinner without some dessert? Bring your appetite and dive into 60 spectacular dishes like: Short Rib Ragù Lasagna from Scratch --- Lobster Fra Diavolo Fettuccine --- Pan-Seared New York Strip Steak with Cabernet Pan Sauce --- Spatchcock Chicken with Za’atar Tahini --- Grilled Salt and Pepper Chicken with Hazelnut Pesto --- Foolproof Pan-Seared Scallops with Rustic Mashed Potatoes --- Homemade Cannoli. With this collection of must-try recipes, you’ll never have to ask yourself “what’s for dinner?” again.

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Book SynopsisThe debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian foodTrade Review"A superbly produced book... Over the past decade, the London-based publisher Phaidon has produced a series of monographs on the most influential and revolutionary international chefs of the new century, people such as Spaniard Ferran Adrià of elBulli in Spain, Rene Redzepi of Noma in Denmark and Virgilio Martinez of Central in Peru and the environments in which they work. Now Hunter and Brae have joined their ranks."—Afr.com (Australian Financial Review)"Chef Dan Hunter has redefined modern Australian cuisine with his stand-out restaurant Brae."—PrivatAir"Get inspired with pull-from-the-garden recipes."—Domino"The time has finally come for Hunter to reflect on his journey on paper: from the theme of his place and its impact on him to his unique style of cooking. Set against a dramatic landscape, it makes for absorbing reading accentuated by photos of his food and the wider environment."—FineDiningLovers.com"Dan Hunter is one of Australia's top chefs and in his sophisticated cookbook Brae, he shares the story of developing his first intensive organic kitchen garden... His vision is that local produce, if treated with respect, can inspire stunningly creative gastronomy."—EcoPhiles.com"But before you start clambering for airfares to Victoria's Birregurra to try the restaurant for yourself, you may be able to sample its flavours from the comfort of your home state thanks to the release of chef Dan Hunter's first book Brae: Recipes and Stories from the Restaurant."—Delicious.com.au"The 256-page book, which was announced before his placing in the World's 50 Best and will no doubt be all the more in demand now, will illuminate some of the Birregurra restaurant's most famed recipes - think the burnt pretzel with treacle and pork."—Concrete Playground"The recipes in the cookbook are less difficult than you'd expect from a chef of this calibre. Some of the ingredients might be hard to find but the techniques are fairly straightforward."—SCMP.com"Packed with in-depth recipes, diary notes and an exploration of restaurant-craft and the region', introduces a 3-page extract with book shot; Dan Hunter's kitchen 'Dos and Don'ts." —Australian Gourmet Traveller"Read this: Brae... As patron-chef of one of Australia's best restaurants, it seems astonishing that Brae's Dan Hunter has only now released a cookbook."—Vogue Living"A month after his restaurant Brae surged to number 44 in the World's 50 Best list; chef Dan Hunter will launch his book about the globally-lauded regional Victorian restaurant with a special evening at Magill Estate."—The Adelaide Review"Dan Hunter of the three-hatted Brae in Victoria's Otways region will publish his debut tome in May."—Australian Financial Review Magazine"Brae, the new book about the famed Victorian restaurant from celebrated European publisher Phaidon, is packed with in-depth recipes, diary notes and an exploration of restaurant-craft and the region."—Australian Gourmet Traveller "Named both The Age Good Food Guide and Gourmet Traveller's Chef of the Year for 2016, Dan Hunter has transformed a little slice of rural Victoria into one of Australia's hottest gourmet destinations with Brae."—CEO Magazine"In Brae: Recipes and Stories from the Restaurant, chef Dan Hunter writes about how he became a cook and describes the process of building his first restaurant, Brae."—Country Style"Brae takes you behind the scenes of Dan Hunter's restaurant in Birregurra, Victoria, from setting up tis garden and sourcing produce to the recipes, including his iced oyster, and luminous parsnip and apple dessert."—Delicious Magazine"Snapshot of a chef on a mission to take his food from the vegetable garden of his country restaurant to the world."—Goodfood.com.au"Restaurateur Dan Hunter, a pioneer of modern cooking, explores the innovative locavore style he has implemented at his restaurant in Victoria's Birregurra."—MiNDFOOD"Wonder man Dan Hunter is the award-winning pioneer of modern Australian cuisine."—Readings.com.au"Fresh from a major coup of being ranked in the World's 50 Best Restaurants list for the first time, Dan Hunter, from Brae, has just released his much anticipated first book."—Selector Magazine"A month after his restaurant Brae surged to number 44 in the World's 50 Best list; chef Dan Hunter will launch his book about the globally-lauded regional Victorian restaurant with a special evening at Magill Estate."—The Adelaide Review"As patron-chef of one of Australia's best restaurants, it seems astonishing that Brae's Dan Hunter has only now released a cookbook."—Vogue Living"Brae has been attracting diners from all over the world since 2013, thanks to its fine dining approach to local cuisine. Now readers can enjoy a taste of this through the hardback book as Hunter explores the impact of place on his cooking. Brought to life through exquisite photography, it's a feast for the eyes."—Flight Centre"[A]n aspirational book."—Publishers Weekly"Brae, the visionary Birregurra dining experience [...] has stories to tell. That's what chef Dan Hunter has done in his debut book."—Domain Geelong"Brae is halfway between a restaurant and a luxurious commune... The rolling acres boast vegetables, stone fruits, olives and nuts, and also feed the free-range chickens that roam the estate (and fill the menu)... Little wonder that Brae came in at number 65 on last year's World's Best Restaurant list, and that there is new book published by Phaidon - Brae: Recipes And Stories From The Restaurant. Hidden away in a raised garden, there are six suites with floor-to-ceiling windows, underfloor heating and a design scheme that looks like it has emerged blinking into the light from an Architectural Digest shoot."—MrPorter.com"Dan Hunter is something of a pioneer of modern Australian cooking and his debut book, Brae, charts his personal journey from kitchen porter to chef patron of his own restaurant... An insight into how his passion has made Brae so special."—Good Things"Enthralling... [A] handsome book of memoir and recipes... Juxtaposes Hunter's unpretentious prose with Colin Page's photographs of rugged nature. A feast of food photography... We get to peer at painterly dishes as absorbing as his story." —Newsweek"A great book... With one of the funniest sections I’ve seen in a cook book for I don’t know how long, the Kitchen Do’s & Don’ts... The recipes are incredibly concise and very clear... Granted, Dan Hunter is not a well-known name on this side of the planet but you cannot deny his standing within the culinary world. When a chef of this level decides to open his kitchen, his mind and his heart for the sake of thirty-odd pounds you really ought to grasp the opportunity and absorb what you can. The use of ingredients and the methods used to achieve the dishes is guaranteed to inspire you on some level."—Stockpot (The Official Magazine of the Craft Guild of Chefs)"Dan Hunter is a pioneering Australian chef and the founder of Brae, one of Aust

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Book Synopsis On a quiet corner in Dublin tucked under a train bridge, there’s a spotted pig taking a wash in a claw-foot bath. ‘Welcome to The Old Spot’, the hand-painted sign reads. Celebrating ten years on Bath Avenue, The Old Spot Cookbook gathers together the all-time favourite recipes at this award-winning gastropub, from mussels pil pil and short-rib lasagne to the daily pies and famous Sunday roasts with all the trimmings that have fans across the city. They’ve also shared some of their professional expertise that keep regulars coming back again and again, from chef’s tips and drink pairings to the mixology secrets that make The Old Spot cocktails some of the best in town. With their big-hearted hospitality and flavour-packed food, it’s no wonder The Old Spot has a clientele that ranges from famous faces to loyal locals – there are even regular dogs who the staff know by name – who all treat The Old Spot like an extension of their own home as much as their favourite local restaurant. Now you can bring some of that warmth into your own kitchen too.

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Book SynopsisThe Best Latin & Soul Food Made Entirely Vegan Growing up in a Puerto Rican and Black household, Lyana Blount knew from a young age that food was a love language, and it was one she intended to master. After going vegan, she set out to capture the flavor, vibrancy and love in her family's recipes with lighter plant-based ingredients. And with that, her NYC pop-up Black Rican Vegan was born! In this personal collection of recipes, Lyana shares the secrets behind the vegan, Latin soul food she's famous for, so you can make her incredible meals right in your own kitchen and enjoy healthier versions of beloved classics. These 60 dishes combine crowd-pleasing favorites from the Black Rican Vegan menu, OG meals from the five boroughs and passed down family recipes. Make Puerto Rican fare like Holiday Vernil, Chicharron sin Carne, Mofonguitos con Vegan Camarones and Sopa de Salchicon. Celebrate the diverse NYC food scene with recipes like Moxtails, NYC Bacun Eggin Cheeze, Succulent Birria Tacos, Titi's Lasagna for Dad and Bronx Fried Oyster Mushrooms. Lyana's ingenious plant-based swaps will have you wowing your friends and family with ridiculously good meals no one will believe are vegan. Because after all, food is love, and nothing helps you share that more than the incredible plant-based recipes in Black Rican Vegan.

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