TV / Celebrity chef / eateries cookbooks Books

Book SynopsisExpand your gastronomic boundaries with some of the most celebrated recipes of Tyson Cole, winner of the James Beard Award for Best Chef (Southwest) and founder of one of America's premier restaurants for innovative Japanese cuisine, Uchi.

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Book SynopsisNATIONAL BESTSELLER • 100+ big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers“Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.”—Venus Williams, from the forewordONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Delish, Food52 Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavor and indulgence of all your favorite comfort foods. In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp. Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.

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Book Synopsis A Special Invitation to a Delicious Members-Only Experience A hard-to-get reservation is prized among serious restaurant-goers, but a table limited to members only seems to be the Philadelphia diner''s Holy Grail. Palizzi Social Club is 100 years old this year in South Philly, but it was after chef Joey Baldino took over from his late uncle Ernie that business really started to boom. Palizzi has mastered the balance of old-school Italian kitsch and super-high-quality food and cocktails. Once a gathering place for the Abruzzi-American community, Palizzi Social Club is a current hot spot: members can take up to three guests, and if the light is on outside, they''re open. In 2017, Palizzi was named Bon Appetit''s #4 Best New Restaurant, Esquire''s honorable mention best new restaurant, and Eater Philly''s #1 restaurant of the year. Chef Joey''s menu at Palizzi has a broad Southern Italian sc

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Book SynopsisThe official guide to creating exceptional Disney-themed events with Mickey Mouse, the Little Mermaid, Moana, and more! Who says Disney is just for kids? Now everyone can experience the enchantment of their favourite characters and stories in this gorgeous guide to throwing amazing Disney-inspired events. Featuring birthdays, bridal showers, festive viewing parties, and more, this comprehensive guide features plans for designing invitations and gifts, planning meals, decorating event spaces, and re-creating the 'Disney magic' with games, crafts, and recipes.

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Book SynopsisReveals how the food choices you make each day can affect your health, your energy, your waistline, your attitude, and how you age.Trade Review“This well-organized, accessible guide to healthful eating by two well-known ­medical consultants, both affiliated with the Dr. Oz Show, is sure to be widely popular with health-conscious readers.” –Library Journal“I'm so excited for this book you guys. With the new year comes this flood of resolutions and some of them are healthier lifestyles (I'm on that train with y'all🙋🏻) and this freaking book is here to help us!!” –Instagram: @thebookishsisters “The most helpful advice I found was to eat within a 12-hour period each day, which means fasting for 12 hours a day.” –Bookchickdi “This gem of a book is so great for dipping in and out of for great information.” –Instagram: @wordsandblooms “Despite the science it was accessible and amusing, with plenty of examples of foods to eat.” –Instagram: @bookmadbarlow “I enjoyed how the book provided different scenarios so you can cater the plan to your own lifestyle, such as what to eat on a first date, at a stadium, or during the holidays- places where even the healthiest eaters struggle.” –Instagram: @thelastbiteblog“…great tips on getting the most out of food, like vegetable preparation and freezing. I appreciated “The Sub Shop” segments which acknowledged not-so-healthy traditions but offered better plans…After initially skimming the book, I immediately went to Chapter 35, “What to Eat…When you Don’t Want to Lose Your Mind.” The authors do have a sense of humor, especially in this chapter.” –Eliot’s Eats“I generally trust National Geographic to get their facts and science right, so that's a big plus for this informative and fun to read book by two doctors who are associated with The Dr. Oz Show.” –Beth Fish Reads“Dr. Michael Roizen and Dr. Michael Crupain—the two doctors I always turn to for the latest scientific discoveries—explain that timing really is everything in this insightful, fun, and revolutionary book. What to Eat When shows that when you eat is just as important as what you eat—and reveals the right foods for life's toughest circumstances.” –Dr. OzThe writing is hilarious and relatable, and one of the author’s love for salmon only made me crave it more. I gave this book 5 stars because of how informative it is and because it actually helped me look inward and make conscious decisions to change some aspects of my eating habits…As a person who has suffered from chronic migraines for the past eleven years, I am actually eager to start implementing some of the tips this book provided for me. I can’t recommend this book enough! –Instagram: @giuliland“There are so many ways to eat and so many diets out there, I don’t know if it’s one size fits all and that’s what I love about this book. It offers a scientific approach to eating, written by two doctors who know their stuff.” –Literary Quicksand“What a lovely refreshing and bright health book!...I think you learn a thing or two by reading this book… It is very scientific but easy to read. It will help you make lifestyle swaps but would also appeal to those seeking help with health issues such as ‘What to eat to improve fertility’ and ‘What to eat when you want to reduce inflammation’. It’s worth a read.” –Instagram: @readingwithwine “It really does matter what you eat, not just how much. And now, two of my favorite doctors take our collective knowledge a step further by looking at the timing of when you eat your calories: your circadian rhythm dictates a lot more about when you should eat than you probably realize. Through clear-eyed writing and diligent research, Drs. Roizen and Crupain explain why The When Way might just be the best approach to eating.” –Sanjay Gupta“When we think about eating, we focus—as we should—on the quality and quantity of what we eat. It’s becoming clear that we also need to think about chronology—when we eat. Drs. Roizen and Crupain’s fun and revealing exploration of the biology of timing and eating will help you eat the way your body really wants you to." –Andrew Weil

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Book SynopsisEighteen years and countless print runs since Neil Perry first published his philosophy on cooking, The Food I Love has stood the test of time as one of the most referenced and revered food 'bibles' by professional chefs and home cooks alike.This is more than just a book of recipes - it's designed for the reader to cook with, learn from and delight in for a lifetime. Neil provides methods, skills and wisdoms that draw from the food of the Mediterranean and have stood the test of time, now revised and refreshed for a new generation of readers.Including straightforward advice on everything from holding a cook's knife to trussing chicken and filleting fish, along with 200 delicious recipes for every occasion and skill level - from light breakfasts and sandwiches, to an array of seafood, meat and vegetable recipes, and a bounty of timeless desserts. This is home cooking at its very best: simple, seasonal and absolutely delicious.Table of ContentsIntroduction Light BreakfastEggsSandwichesSaladsSoup Pasta and RiceSeafoodMeat and PoultryAccompanimentsSauces and MoreDessertsIndex

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Book SynopsisFind happiness at home with Drew.In her first lifestyle book, she'll take you inside her kitchen and her life, featuring thirty-six amazing recipes, from Yuzu Eggs to Brie and Apple Sandwiches to Harissa Spaghetti, which she developed along with chef Pilar Valdes, a personal friend and a regular guest on Drew's CBS talk show. The book will also feature beautiful photos taken by Drew herself, spotlighting the very personal connection she has to food, wellness, and mental health. She'll also share personal essays and stories about female friendship, single parenting, the importance of self-care and alone time, and how to slow down and share the joy of family and food, both during special occasions and as part of everyday life.

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Book SynopsisThe perfect gift for the Downton Abbey fan! Includes two complete Downton Abbey cookbooks: The Official Downton Abbey Afternoon Tea Cookbook and The Official Downton Abbey Cocktail Cookbook. Recreate the style and glamour of life at Downton Abbey with more than 140+ recipes for delectable tea-time treats and sophisticated cocktails in this deluxe slipcased gift set of two popular Downton Abbey cookbooks. Set a tea table fit for the Dowager Countess with the Official Downton Abbey Afternoon Tea Cookbook’s recipes for classics like English Cream Scones and Chocolate Florentines. Make every night a party with libations from The Official Downton Abbey Cocktail Book, from Prince of Wales Punch to Ginger Beer to the Corpse Reviver hangover cure. Each title includes fascinating British history, guides to the proper decorum for teatime and cocktail service, gorgeous photographs of food and drink, lifestyle stills from the television series and movie, and character quotes.

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Book SynopsisWith River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe ''graduates'' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it''s even easier.Trade Reviewrecipes that are quick, simple but still glamorous and delicious...it is foolproof * Daily Telegraph *It's silver! It's easy! Are your kitchen shelves gastro-glam enough? * Sunday Times Style *With recipes so straightforward that even village idiots will have no problem rustling up a whole roast monkfish, spiced pigeon and polenta crumble, this is cooking made visually spectacular, astonishingly tasty and, it must be said, incredibly easy * GQ *River Cafe Cook Book defined a new era in the worship of food-as-lifestyle-accessory. That alone guarantees its place in history. * Guardian *Easy but not unsophisticated. Quick to make and utterly delicious. * Sunday Telegraph *

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Book SynopsisThis fantastic collection of recipes for meat, fish and seafood and vegetable smoking will give you all the inspiration you need to expand your BBQ repertoire. From classic Baby back ribs to ambitious Smoked duck and cherry sausages, these mouthwatering dishes will prove that you don''t need a professional smoker, or hours of time, to get fantastic results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber''s Complete Barbecue Smoking will help you achieve great taste with minimum effort.

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Book SynopsisCaring about getting the maximum value out of the ingredients we buy and cook is now second-nature for most cooks. And reduced food waste goes hand-in-hand with spending less of course. It's also about exploring a wider range of ingredients, from seasonal vegetable and fruit gluts to interesting cuts of meat and fish. There is great pleasure to be found in cooking ingredients when they are at their best and in using any leftovers smartly (which neatly saves work for the cook too). As always with Diana Henry, flavour is the key. More than 300 delicious recipes in this book are sourced from cultures around the world that know a thing or two about getting the most out of as little as possible. Cook ahead, make the most of gluts from the garden, magic what's left over into a delicious new meal that takes little time. There is no sense of going without here - it is all about the pleasure of making the most delicious use of everything available.Trade ReviewOne of the most essential books you can have. * The Independent *Almost uniquely for a cookbook there are at least 20 recipes here that you want to try immediately. * The Telegraph Magazine *Acclaimed food writer Diana Henry is a modern-day Elizabeth David... An essential recipe book. * Stylist *Temptingly illustrated with Jonathan Lovekin's photography, Food from Plenty is a book that will make you look forward to leftovers. * Time Out *Teaches you how to be thrifty and make the most of every morsel, while still creating fine food with a delicious assortment of recipes from around the world. -- Sophie Conran * Junior Magazine *I love Diana Henry's cooking and can thoroughly recommend Food from Plenty which features her characteristic blend of the everyday with the unusual. -- Vanessa Berridge * Daily Express *Beautiful cookery books are a joy to read, but this one did more than enchant: it sent me straight to my Aga to start cooking. * The Field *A fine example of the way the British fooderati elevate uncomplicated cookery. * Washington Post *Henry unleashes a cornucopia of ideas and recipes that are flavourful and filling and can feed big crowds. Less can be more, if you know what you're doing... * San Antonio Express-News *Table of ContentsHow to Get the Most from this Book Meat, Poultry & Game Vegetables Pulses Grains Fish & Seafood Great Value Cuts Gluts & Preserving Bread The Storecupboard Further Reading & Suppliers 298 Index

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Book SynopsisTwo Michelin-starred chef Jean-François Piège divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus. Visitors to award-winning chef Jean-François Piège’s gastronomic restaurant—the most-sought after table in Paris—select single key ingredients from his innovative menu, which he presents in exquisite and highly-creative dishes. Similarly, in this master-level cookbook, Piège presents more than 300 building-block recipes that can be combined in countless variations, inspiring the creative chef to compose original menus. Recipes include white asparagus with smoked salmon and horseradish cream, peanut crisp with an aniseed, line-caught Pollock, black truffle scallops, spaghetti carbonara (in which the proportions of bacon and pasta are inverted), beef or chicken with morel sauce, bergamot custard, or cherry tarte tatin. Featuring a cloth binding, three paper stocks, five-color printing, and a detailed index, this fine book from France’s culinary sensation Jean-François Piège is a perfect gift for professional and aspiring home cooks, as well as French culinary fanatics.Trade Review"Billed as a master-level cookbook, this clothbound beauty is definitely aimed at more ambitious home cooks . . . Inspired by the unique dining experience at his eponymous restaursant, Piege encourages mixing and matching the recipes to create original menus. And with that same spirit of freedom, he wants his readers to make his dishes their own, calling that an essential part of cooking." -TastingTable.com"The cliche that you can't tell a book by its cover has never been more true than in the case of this all-gray volume, whose cover hides within some of the most stunning French cuisine of a contemporary Michelin-starred master."-JohnMariani.com

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Book SynopsisTrade Review“Andrew Friedman’s deep dive into The Dish gives us a great appreciation and understanding of the people who play a part in the meals we order in restaurants. This book should be required reading for all of us who enjoy going out to eat!” — Marcus Samuelsson, James Beard Award-winning author, chef, and restauranter “Andrew Friedman has achieved a long overdue thing: shown just how much skill, connectivity, personal touch, and professional grace exists in our restaurant culture. It is a real gift to have an archivist like Andrew who cares so much about cooks, producers and service workers document this work with such a loving and truthful eye.” — Lisa Donovan, James Beard Award-winning author of Our Lady of Perpetual Hunger Perpetual Hunger “Tail to nose and root to stem, Andrew Friedman serves the life story of a single plate of food at a single restaurant and somehow conjures an entire world of blue-collar work.” — Amanda Cohen, Chef/Owner of Dirt Candy “Who is really behind the food we eat at a restaurant? Andrew Friedman, in The Dish, perfectly orchestrates what it takes to go from farm…and ranch…and vineyard…to mouth.” — Tom Colicchio, Chef/Owner of Crafted Hospitality

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Book SynopsisThe essential guide to eating a healthy and balanced vegan diet

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Book SynopsisAn accessible and streamlined culinary primer for anyone wanting to master basic cooking skills using 25 of the most popular staple ingredients, written by the grande dame of Irish foodDarina Allen is at the forefront of healthy, sustainable family food in Ireland, and this is her up-to-date take on what a new generation needs to know for creating tasty, nutritious, waste-less dishes at home. She frequently encounters people who do not know the simplest basic cooking techniques or the 25 most frequently used ingredients for home cooking. Darina’s mission is to ensure that no one should leave home or create a home without knowing the basics of how to make good food from scratch using healthy ingredients. From Tray-Baked Eggs to ‘5-Ways Tomato Sauce’ and Kale & Crumble Mac ’n’ Cheese, the recipes are divided by ingredients and have an international focus to reflect how people cook today. 

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Book SynopsisCharlotte Crosby''s healthy lifestyle guide is bursting with all her favourite tips and tricks for what to eat when you''re out and about, that can fit into even the busiest of schedules.Charlotte shares 80 simple and delicious recipes, including cocktails and hangover cures that don''t contain thousands of calories, proving that you can eat healthily to look great while still having loads of fun!Charlotte is everybody''s favourite down-to-earth reality star. When it comes to losing weight her mantra is: if she can do it, anyone can. In LIVE FAST LOSE WEIGHT she shares the recipes she cannot live without.

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Book SynopsisPlum Bistro, Seattle’s acclaimed vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. A beloved local hangout, it’s also a pit stop for out-of-towners, including celebrities like Joaquin Phoenix. This cookbook, now in its tenth year in print stronger than ever, will be completely updated with a refreshed cover design and brand-new title for the anniversary edition paperback release. It features more than 80 of Plum’s flavourful, comforting recipes for brunch, soups, salads, entrées, desserts, and more. Dishes include: Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta, Barbecue Oyster-Mushroom Sliders with Pickled Onions, Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom 'Scallops', Tiramisu Pancakes, Black Plum–Ginger Sorbet with Lemon Cream, And much more!Trade Review"We so appreciate the wonderfully creative recipes in this very beautiful cookbook! The importance of delicious vegan food helps pave the way for those who desire to make the transition from the standard animal-based diet."—Joaquin Phoenix, Academy Award-nominated actor and activist; Summer Phoenix; Rain Phoenix; and Liberty Phoenix"Makini Howell’s cookbook will prove to anyone just how delicious vegan cuisine can be. Her food is flavorful, fresh, and mouthwatering. A must-have for anyone who loves to eat. This is a cookbook I will buying for my friends and family." —Kim Barnouin, co-author of the New York Times Best Seller, Skinny Bitch "The food at Plum Bistro is comfort food, fresh food, tasty and innovative food: a testament to the talented and driven owner and head chef, Makini Howell. It’s one of my favorite vegan restaurants in the world." —India.Arie, Grammy Award-winning singer/songwriter "What Makini does at Plum and as a personal chef is creative, innovative, and satisfying. . . . Instead of seeing ‘vegan’ as a restriction, she has her own style. I never feel like I am missing anything." —Common, Grammy Award-winning actor, author, artist, and activist"I dare you to open this cookbook from Seattle's Plum Bistro to any page and not think the recipe you find there is completely irresistible. Tiramisu pancakes? Check. Cauliflower bisque with fresh fennel? Yes, please. Black plum and ginger sorbet? Oh, you know it. Chef Makini Howell's recipes are vibrant, wholesome, and absolutely popping with all the fresh flavors of the season. ...Oh, and did I mention they're all vegan?"—The Kitchn"From Seattle food icon Makini Howell comes this much-anticipated cookbook, a luscious volume of recipes from the author’s family-owned restaurant, Plum Bistro. Howell’s cooking is all about simple, fresh, and local, and this photo-filled book...showcases such delights as Pesto Plum Pizza, Barbecue Oyster-Mushroom Sliders, and Fresh Blueberry Shortcake. Let the mouthwatering commence."—VegNews"You don't have to be a vegan to love these healthy creations from the famous Plum Bistro."—Examiner.com"This colorful vegan cookbook from Seattle-based Plum Bistro captures the spirit and passion of chef, owner, and life-long vegan Makini Hawell with her recipes for vegan spins on pantry essentials, breakfast favorites, small plates, mains utilizing tofu, tempeh, and seitan, and desserts. Many of the recipes are also gluten-free and soy-free, but the book's luscious photos are sure to whet anyone's appetite, dietary restrictions or no."—Portland Monthly"The vegan chef makes it look easy, with chapters on replacements for conventional staples (egg foam, anyone?), a helpful dissection of meat substitutes, and even a few mostly raw dishes for those in transition. Highlights: tostadas with spicy strawberry avocado relish, and balsamic tofu with white bean sauce and agave pumpkins. Most recipes are soy and/or gluten free and definitely aren’t all broccoli and turnips; expect recipes for sinful—yet morally sound—treats like tiramisu pancakes and tempeh vermouth."—Seattle Metropolitan"These recipes are for dishes full of flavour, texture and colour. Oh, and they’re vegan."—The Montreal GazetteTable of ContentsRECIPE LIST(GF) = Gluten Free | (SF) = Soy FreeFUNDAMENTALSCream Cheese Crème Fraîche (GF)Egg Foam and Green Egg Foam (SF/GF)Green Egg Foam Water (SF/GF)Sweet Soy Cream (GF) Savory Soy Cream (GF) Savory Rice Cream (SF/GF) Sweet Rice Cream (SF/GF) Basil Soy Ricotta (GF)Agave Balsamic Vinaigrette (SF/GF) Basil-Walnut Pesto (SF/GF)Roasted Garlic Cloves Two Ways (SF/GF)Raw Tofu Relish (SF/GF)Garlic-Ginger Oil (SF/GF) BEGINNINGSChocolate Crepes with Cream Cheese Crème Fraîche, Sliced Bananas, and Chocolate Maple Butter (GF)Good Old-Fashioned Blueberry Pancakes (SF/GF)Good Old-Fashioned French Toast Stuffed with Strawberries and Sweet Soy CreamTiramisu PancakesFig Crepes with Ricotta, Arugula, and Agave Balsamic (GF)Pesto Plum Pizza with Balsamic ArugulaHeirloom Tomato Toasts with Oregano, Grapes, and Ricotta SoyOyster Mushroom Scramble with Sweet Peppers, Onions, and Fresh Tofu (GF)Savory French Toast “TLT”SALADS AND SOUPSGrilled Black Plum and Jicama Salad with Radicchio (GF)Quinoa-Millet Cherry Salad (SF/GF)Polenta and Orange Salad with Fennel Salsa (GF)Apple Ginger Salad (SF/GF)Avocado Salad with Seitan BitesBlood Orange and Fresh Tofu Salad (GF) Roasted Beet and Blood Orange Salad with Cilantro Pesto (SF/GF)Grilled Peach and Arugula Salad with Soy Ricotta and Grilled Sourdough ToastCreamy Millet Corn Chowder (SF/GF)Habanero Yam Soup (GF)Cauliflower Bisque with Fresh Fennel (GF) Raw Kale and Seaweed Salad with FreshTofu and Ginger-Garlic Oil (GF) SMALL PLATESCharred Broccolini (SF/GF)Smashed Purple Potatoes with Parsley (SF/GF)Chai-Spiced Yam Bruschetta with Crunchy Kale (SF)Oven-Roasted Cherry Tomatoes with Thyme on Toast (SF)Spicy Chili-Lime Edamame (GF) Curried Red Yam Fries (SF/GF) Grilled Wild Mushroom Toasts Charred Brussels Sprouts and FingerlingPotatoes with Crispy Smoked Tofu (GF)Jerk Tofu and Roasted Yam SlidersBarbecue Oyster Mushroom Sliders with Pickled OnionsManna Bread with Raw Tofu Relish and Cherry SalsaTOFU, TEMPER & SEITANSpicy Peach Tofu and Tempeh with Charred Purple BeansBalsamic Tofu with White Bean Sauce and Agave Pumpkins (GF)Pesto Tofu with Smashed Purple Potatoes and Charred Asparagus (GF)Hazelnut Tofu and Tempeh with Millet and Blueberry SaladTempeh VermouthApple Tempeh FilletsChimichurri Seitan SteaksOregano and Parsley Grilled Seitan Steaks TRANSITIONAL RAWRaw “Lasagna” with Basil-Walnut PestoKale Pesto “Pizza”Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish (GF)Jicama Avocado “Ravioli” with Peach and Watermelon Salsa (GF) PASTAFresh Spinach Pasta (SF)Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom “Scallops”Roasted Yam Ravioli with Apple Tempeh Fillets and Chanterelle Cream SaucePlum’s Smoky MacGRAINSMillet-Stuffed Baby PumpkinsGrilled Spelt Crust Pizza with Pears and RicottaBlue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and RicottaQuinoa Risotto with Panko-Fried PortobellosWhite Bean and Summer Rye Chops Salad with Pesto-Grilled Eggplant (SF) DESSERTSToasted Chocolate Bread with Cream Cheese Crème FraîcheSautéed Rosemary Plums with White Wine and Blueberry Butter Sauce (GF)Oven-baked Peaches and Cream (GF)Peppered Agave Figs (GF)Everybody-Dives-In Chocolate Chip Brownies (SF/GF)Strawberry Crepes with Custard Sauce (SF/GF)Black Plum–Ginger Sorbet with Lemon Cream (SF/GF)Fresh Blueberry Shortcake AFTERWORDVegan Frankfurter and Smoked Yam Puppy Treats

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Book SynopsisThis bestselling cookbook now joins Melbourne Books growing collection, alongside Moroccan Soup Bar, Sweet Greek, Sweet Greek Life, Hungry and Fussy, Naked for Satan and Relish Mama Family. Relish Mama is the perfect companion to Relish Mama Family, designed to work together to make your cooking easier every day. Each recipe represents the food Nellie loves most, to share with family, friends and through her acclaimed cooking school. What started as a little dream of sharing her passion and knowledge with others, with Nellies warm and generous style of entertaining, has grown into a beautifully written and photographed cookbook. With recipes for every occasion, you will relish this book and feel the love on each and every page of this stunning debut.

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Book SynopsisNewt''s relatable charm and uproarious cooking videos have taken the internet by storm and now, he invites you to step into his world, where cooking is an adventure. His debut cookbook is for everyone, with more than 75 beginner friendly, hugely satisfying recipes.Best known for putting out hilarious cooking videos of bussin recipes to his more than 15 million followers online, Newt actually comes from very humble beginnings. His journey, from his tiny mobile-home kitchen, equipped with just a plug-in toaster oven and gas burner, to becoming a major TikTok sensation, is a testament to his unwavering belief: everyone, regardless of kitchen size, budget, or culinary experience, cook a mouthwatering masterpiece. If you''re not already following Newt, you''re missing out—but you can catch up with his cookbook of more than 75 flavor-packed recipes. You’ll find not some of Newt’s favorites and greatest and most viral hits, all shared with Newt’s signature humor and constant encouragement:  Opening Acts: Starters and sides, like Bang-Bang Shrimp, Cheesy Garlic Bread Fine, I’ll Eat My Vegetables: For the nutrition, like Chili Oil Broccolini Fried Chimken: A chapter dedicated to Newt’s first love, fried chicken. Put Down the Chopsticks: Foods you can eat without any utensils, like Spam Musubi or Quesabirria Tacos Me Hangry: Quick yet filling meals, like Chicken Adobo and Beef Udon  Kiss the Chef: Rizzed up date-worthy fare, including Red Wine Braised Shortribs  Missing Home: Vietnamese dishes Newt grew up eating, like Pho and Braised Fish (Ca Kho To). Room for Dessert: “Not too sweet” ends to the meal, like Vietnamese Coffee Tiramisu  Justice for the Support: Basic kitchen staples no one should go without, like Garlic Confit and Orange Salsa (Very Spicy) As Newt instructs, instead of relying on cup ramen to survive, take his hand. Walk through these recipes with him and learn how to cook.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisNATIONAL BESTELLER • 120+ simple, delicious recipes for breakfast, lunch, and dinner to help you manage autoimmune issues all day—plus a​n all-new 10-day, 30-recipe reset to identify your food triggers—from the New York Times bestselling author of Fix It with Food.During the first few months of 2020, Michael Symon religiously posted Symon Dinners on Instagram every day to help his fans keep pantry-inspired meals fun and varied. The response was so great and his followership so engaged that creating a cookbook of simple weekday breakfasts, lunches, and dinners became a priority for him. In Fix It with Food: Every Meal Easy, Michael combines simple dishes for busy weekdays and meals that address autoimmune triggers for a collection of 120+ health-supportive recipes.The chapters are divided by what trigger you''re avoiding, including

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Book SynopsisNEW YORK TIMES BESTSELLER • The host of the beloved Netflix series Time to Eat and Nadiya Bakes and winner of The Great British Baking Show returns to her true love, baking, with more than 100 delicious, Americanized recipes for sweet treats.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND THE KITCHNWhen Nadiya Hussain, the UK's national treasure, began cooking, she headed straight to the oven—which, in her home, wasn't used for baking, but rather for storing frying pans! One day, her new husband asked her to bake him a cake and then . . . she was hooked! Baking soon became a part of her daily life. In her newest cookbook, based on her Netflix show and BBC series Nadiya Bakes, Nadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home.

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Book SynopsisNEW YORK TIMES BESTSELLER • From the bestselling author and his superteam of chefs, this is Ottolenghi unplugged: 85+ irresistible recipes for flexible, everyday home cooking that unlock the secrets of your pantry, fridge, and freezerONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe, Minneapolis Star Tribune, Epicurious, Serious EatsLed by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss in a convenient, flexibound package. With fit-for-real-life chapters like “The Freezer Is Your Friend,” “That One Shelf in the Back of Your Pantry,” and “Who Does the Dishes?” (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creativ

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Book SynopsisNEW YORK TIMES BESTSELLER?JAMES BEARD FOUNDATION AND IACP BOOK AWARD WINNER ? Change the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.?The new Joy of Cooking.? ?The New York Times A BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston Globe?The book I wish someone had handed me when I began my own journey as a cook.??from the Foreword by Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, HeatA book to return to again and again and again.? ?Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.Across a dozen technique-themed chapters?from?Temperature Management 101?and?Break it Down & Get Saucy? to ?Go to Brown Town,? ?All About Butter,?and ?Getting to Know Dough??Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.A one-stop resource, regardless of what you?re hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes,including: Crispy-Skinned Salmon with Radishes & Nuoc Cham Charred Lemon Risotto Chilled Green Tahini Soba Lemon, Pecorino & Potato Pizza Fruity-Doodle Cookies Masa & Buttermilk Tres Leches Packed with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school?without the student loans.

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Book SynopsisA beautiful fiftieth-anniversary edition of the essential Indian cookbook—the final word on the subject (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs).The “queen of Indian cooking (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home.Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more.From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks.Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.

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Book SynopsisA dazzling tribute to Italy's greatest hidden regional cuisine by the author of the bestselling and groundbreaking cookbook PolpoReturning to the city of his gastronomic inspiration, Norman Russell immerses himself in the authentic recipes and culinary traditions of Venice and the Veneto in one hundred recipes showcasing the simple but exquisite flavors of La Serenissima. He documents one magical year learning and fine-tuning the specialties and everyday comfort foods of la cucina veneziana in a rustic kitchen in a neighborhood far from the tourist crowds -- where washing hangs across the narrow streets and some houses still rely on a communal well for water. Russell lovingly reproduces true Venetian recipes with authentic ingredients very different from the globalized tourist fare in the city's restaurants. The book is structured by season highlighting the ever-changing produce available in Venice's buzzing market stalls throughout the year. Included are VTrade Review"Sometimes, though rarely, it takes a non-Italian to break from entrenched stereotypes about Italian food, and Russell Norman, founder of the POLPO restaurant group in London, has done so with a seasonal cookbook of recipes actually made at home, not based on ristorante dishes (no carpaccio here). " —Forbes

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