TV / Celebrity chef / eateries cookbooks Books
The Experiment LLC Vedge
Book SynopsisThe most exciting vegetable cooking in the US is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavourful fare that is wowing vegans, vegetarians, and carnivores alike. Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than 100 recipes here--such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole--explode with flavour but are surprisingly straightforward to prepare. At dessert, fruit takes centre stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream--but vegetables can still steal the show, like in the Beetroot Pots de Creme.
£18.57
Sasquatch Books Hello! My Name Is Tasty: Global Dinner Favorites
Book SynopsisSpice up your brunch with these satisfy-all-cravings global diner favorites—straight from the kitchen of one of Seattle’s most-loved chefs If you love brunch, you'll love this collection of bold and flavorful brunch recipes from Portland's Tasty restaurants. Headed up by chef John Gorham, Tasty n Sons and Tasty n Alder reinvented the brunch scene (and then every eating hour after that) with these supremely satisfying dishes now available for home cooks in Hello! My Name Is Tasty. First, throw away your pick-an-egg, pick-a-toast idea of brunch. Next, reconsider what to eat (and drink) every hour of the day. Hello! My Name Is Tasty will heat up your home kitchen with satisfy-all-cravings global diner favorites like Bim Bop Bacon and Eggs and Monk’s Carolina Cheesesteak. The food has strong roots in the American Southeast, where Gorham earned his culinary stripes but tastes from Asia, the Middle East, and Latin America also have a strong standing. Welcome to the ever-expanding world of John Gorham’s appetites. If you get thirsty, stir up something adventurous like a Dim Summore Bloody Mary or a Grown-Ass Milkshake.Trade Review"Unchain yourself with this easy [recipe]"—O, The Oprah Magazine"Brunch at home is entirely underrated: there’s no wait, it’s a heck of a lot cheaper, and it’s a great way to use up leftovers. Learn the art of the home brunch from Portland chef John Gorham, whose celebrated restaurants, Tasty ‘n Sons and Tasty ‘n Alder, serve up a fresh take on brunch dishes with global influences"—Food52 "[Hello! My Name is Tasty] ushers home cooking into a new echelon…this collection sizzles with possibility "—Shelf Awareness"It’s a winner for home cooks who feel like pancakes and eggs one day, charcuterie and cocktails the next."—Library Journal"While Portland, Oregon, restaurateur Gorham’s chain of restaurants honors Pacific Northwest culinary traditions, he combines that cooking with what he considers the finest of southern cooking. His dishes gleefully mix these continentally opposite schools of taste for a mash-up that keeps customers piling in."—Booklist“[This ]high-quality, well-designed cookbook practically beg[s] you to re-create restaurant favorites at home"—Seattle Times“Pick up a copy of “Hello! My Name is Tasty,”… and watch as friends and family recreate the line-ups for brunch at John Gorham’s Tasty n Alder and Tasty n Sons.” —Travel Portland“In the … Hello! My Name Is Tasty cookbook, Gorham and local food writer Liz Crain memorialize the restaurant’s coveted brunch recipes, which still inspire hour-long waits, even midweek.” —Portland Monthly “I’ve been long awaiting this book as Tasty n Alder is hands down one of my favorite restaurants in Portland.”—The Balanced Life “Armed with these easy recipes, brunch at home becomes deliciously doable.”—The Mercury News “The 'Tasty' cookbook will make you want to clear your next few Sundays and start experimenting with some serious brunch fare.”—Portland Tribune “When I look through this book, the thought bubble above my head shows me frolicking (I haven't frolicked in years) through a field of wild flowers counting the ways I love it. Gorgeous photographs, the best straight up must make and eat food ever, spectacular content including historical tidbits and so much more. These folks rocked this book.”—Eat Your Books"[A book] we love this fall."—Sweet Paul Magazine“It’s high time to disrupt my own brunch routine.”—Mongomery News “The new brunch darling.”—Bucks Local News “…this cookbook hits the ground running with soulful dishes for every time of day.”—Oregon Public Broadcasting “[Part of] the 2017 author lineup for Wordstock.”—Artlandia “…[a] unique spin on authentic comfort food, whether it's inspired by his travels to Spain or Israel or the American Southeast.”—Hillsboro Tribune “The latest from Portland’s brunch impresario and uber-author Liz Crain is a testament to the hard work that goes into every element of the dishes at Gorham’s Tasty n Sons and Tasty n Alder restaurants.”—Portland Mercury"Each dish leaves you satisfied."—Confetti Travel Cafe"The presentation is both poppy and classic, and the text, written with culinary advocate and food writer Liz Crain, is affable and accessible."—The Register-Guard"...this isn’t an ordinary cookbook—it comes with plenty of photos from Gorham’s inspirational cross-country road trip, as well as recipes that are extremely easy to follow, perfect for those of us that need a little hand-holding"—Seattle Met"These recipes will satisfy your cravings from morning to late night."—Powell's, Picks of the Season
£23.75
WW Norton & Co Nitehawk Cinema Presents: Movie-Inspired Menus
Book SynopsisNitehawk Cinema is a leader in the dine-in theatre movement and has transcended from local gem status to New York City icon since its opening in 2011. Famous for their food and drink, curated for each night’s classic or contemporary film screening, Nitehawk’s team of chefs, mixologists and film experts showcase the recipes and exclusive menus of Nitehawk for home cooks to recreate from the comfort of their own kitchen. Readers can try a Red Rum cocktail during a showing of The Shining, dine on instant ramyun like the Park family in Parasite and Let Your Soul Glo with a hand-crafted cocktail while watching Coming to America. With over 100 movie-inspired recipes alongside trivia and history about Nitehawk and the films themselves, Nitehawk Cinema Presents is a complete celebration of cinema.
£22.79
WW Norton & Co Give My Swiss Chards to Broadway: The Broadway
Book SynopsisGood food and trivia and authors who sing—these are a few of our favourite things! Tony-nominated actor Gideon Glick and food writer Adam Roberts have teamed up to write the ultimate cookbook for theatre lovers. This collection of musical-inspired recipes includes dishes like Yolklahoma!, Clafoutis and the Beast, Yam Yankees, Dear Melon Hansen and more. And while readers are sure to be charmed by the names, the recipes themselves will have them sticking around for the food, glorious food! Thoughtfully assembled by two veritable Broadway experts, this book is sure to result in some enchanted eating. Each dish comes with a brief history of the show that inspired it, a summary of the plot and “Listening Notes” chock-full of behind-the-scenes trivia. Complete with lively illustrations from celebrated theatrical illustrator Justin “Squigs” Robertson, Give My Swiss Chards to Broadway makes every meal feel like a night at the theatre.Trade Review"The perfect cookbook for every Tom, Dick or Harry who loves theater. A wonderfully charming collection of delicious recipes that are easy enough for even the newest of chefs. I’m in love with this book!" -- Jesse Tyler Ferguson, Emmy Award-winning actor (Modern Family)"Food and theater lovers, activate. Gideon and Adam helping us bring the warmth and charm of “dinner and a show” into our very kitchens. Bravo, fellas." -- Leslie Odom Jr., Tony Award-winning actor (Hamilton)"As arguably one of the world’s worst cooks, this delightfully punny ode to food and Broadway inspired me to pick back up my oven mitts and try my hand at some Weenie Todds. Thank you to Adam and Gideon and sorry to my friends and family." -- Rachel Brosnahan, Emmy Award-winning actor (The Marvelous Mrs. Maisel)
£19.94
Watkins Media Limited In the Mood for Quick Family Food: Simple, Fast
Book SynopsisSimple, Fast and Delicious Recipes for Every FamilyKids. Job. Life. When you're pulled in a million different directions, how can you possibly please the whole family with food that is both wholesome and speedy? Bestselling author Jo Pratt shows you the secrets to make it possible. Split into three parts-'Monday to Friday Survival', 'The Busy Weekend' and 'Cling On To Your Social Life'-Jo's tips and techniques are both easy and proven. All of Jo's recipes have been devised to make life easier, with shortened preparation and cooking times and frankly brilliant plan-ahead tips. Perhaps most importantly, these recipes are tried and true crowd pleasers. This is the perfect companion for the busy family who wants to live and eat deliciously well.Trade Review'Home-cooked food that's tasty and stress-free - this is Jo's guide for busy parents' --Jamie Oliver
£14.99
Phaidon Press Días de Sol Noches Taqueras
£34.92
Almuzara FAST FOOD SIN COMPLEJOS
Book Synopsis
£19.53
Penguin Random House Grupo Editorial Comer juntos: Recetas fáciles para disfrutar /
Book Synopsis
£31.02
Debate Cocina y vencerás Cook and Conquer
Book Synopsis
£26.06
HarperCollins No Comas Como Un Zombi (Don't Eat Like a Zombie -
Book Synopsis
£19.31
HarperCollins Publishers Inc Miss Dahls Voluptuous Delights
Book Synopsis
£28.00
HarperCollins Publishers Inc Diners Driveins and Dives
Book SynopsisFrom digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's Rubbed and Almost Fried Turkey Sandwich from Panini Pete's in Fairhope, Alabama, this work showcases the personalities, stories, and food offered by these American treasures.Trade ReviewA NEW YORK TIMES BESTSELLER -- No Source "Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles. " -- Publishers Weekly
£20.10
HarperCollins Publishers Inc Duff Bakes
Book Synopsis
£28.50
HarperCollins Publishers Inc My Master Recipes
Book SynopsisFamed bestselling cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France—the perfect successor to Julia Child’s classic The Way to Cook.At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with additional recipes that take your skills in directions both savory and sweet, simple and profound—giving you the knowledge and assurance to expand your cooking even further.For eac
£31.50
HarperCollins Publishers Inc Cook It Spill It Throw It
Book SynopsisTrade Review“Cook It, Spill It, Throw It is an immersive, one-of-a-kind experience in a world we can’t escape (but let’s face it, we don’t want to!).” — from the foreword by Andy Cohen, New York Times bestselling author, host of Bravo’s Watch What Happens Live with Andy Cohen “Cheers and pop the champs for this amazingly hilarious book of delicious recipes and memories of the best Housewife moments ever!” — Heather Dubrow “Everybody knows the Marge doesn’t miss a meal, and I devoured this book. Amy Phillips and Stuart O’Keeffe concocted the perfect mixture of comedy and cuisine. Cook It, Spill It, Throw It will leave you laughing with your mouth full!” — Margaret Josephs “In the ATL we love a good meal and lots of spicy drama. I have a modeling school named after me, a wine cellar, a lake house, and now a drink, thanks to Cook It, Spill It, Throw It. And, since I am the queen of serving lewks and my Bailey-Que serves the ladies the most delicious food—with a side of shade of course (lol)—I can’t wait to have my girls over to try it!” — Cynthia Bailey “We are always dining on The Real Housewives of Beverly Hills. Sometimes when there is fighting going on, I am thinking, ‘Can we just end this so I can eat please?!’ I am a very good cook and really enjoy it, so I will love making these recipes.” — Kyle Richards “There’s no place like New York City when it comes to great food and cabaret. Cheers to Amy and Stuart on this cool and not, like, all uncool book. And for keeping Eggs à la Française forever relevant!” — Luann de Lesseps “Brilliant comedy, brilliant recipes. The Kyle by Alene Tuna is genius in concept and mouthwatering in execution. We also highly recommend the Bunnygate Biscuits. They’re delicious and can make Lisa Rinna magically cry one single, centered tear.” — Ben Mandelker and Ronnie Karam, from the Watch What Crappens podcast
£20.00
HarperCollins Publishers Inc Ed Mitchells Barbeque
Book SynopsisJames Beard Finalist A celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North CarolinaNamed one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the SouthEd Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell’s Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell’s Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
£35.62
Random House Australia SuperNatural 100 Easy PlantBased Recipes
Book Synopsis
£22.22
Random House USA Inc The Last Schmaltz A Very Serious Cookbook
Book SynopsisSCHMALTZ (Yiddish): 1) melted chicken fat. 2) Excessive sentimentality; overly emotional behavior. From one of Toronto's most magnetic chefs and restaurateurs comes a long-awaited cookbook that has just the right amount of schmaltz.Whether you know him as Toronto's King of Comfort Food, the Don of Dupont, or the Sultan of Smoked Meat, a conversation about the food and restaurant scene in Toronto isn't complete without mention of Anthony Rose. From his famous Fat Pasha Cauliflower (which may or may not have caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding, Anthony's dishes have consistently made waves in the culinary community. Now, in his first cookbook, Anthony has teamed up with internationally-renowned food and travel writer Chris Johns to share his most famous recipes and stories.Be amazed by the reactions Anthony received when he ingeniously invented a dish called the All
£27.20
Little Brown and Company Deep Run Roots Stories and Recipes from My Corner
Book Synopsis
£38.25
Harvest Publications Pati Jinich Treasures of the Mexican Table
Book Synopsis
£31.50
Potter/Ten Speed/Harmony/Rodale Cheers to the Publican Repast and Present Recipes
Book SynopsisWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Chefs & Restaurants categoryThe highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evo
£34.00
Alfred A. Knopf Solo
Book Synopsis
£21.60
Vintage Espanol Verduras Sin Lmites Y Otras Historias
Book SynopsisJosé Andrés se ha propuesto cambiar la forma en que vemos las verduras. Conocido por su energía inagotable y su desbordada imaginación, el chef español vuelva sus treinta años de cocinar y comer por todo el mundo en Verduras sin límites, una sorprendente, apasionada y deliciosa carta de amor al reino vegetal. El objetivo de este libro es mostrarnos cómo podemos comer más verduras de las formas más diversas y satisfactorias posibles. En Verduras sin límites encontraremos las recetas, los trucos y los consejos que se esconden tras los platos que han hecho de José Andrés uno de los chefs más importantes del mundo: los intensos gazpachos y las sangrías; la imponente hamburguesa de tomate corazón de buey; las creaciones mexicanas, de Oriente Medio y modernas que alimentan sus galardonados restaurantes. Y también tendremos a nuestro alcance ideas a
£33.96
Alfred A. Knopf Chi Spacca A New Approach to American Cooking
Book SynopsisFrom the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant.In her tenth cookbook, Nancy Silverton (Queen of L.A.'s restaurant scene --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a meat speakeasy by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and M
£25.64
Potter/Ten Speed/Harmony/Rodale Beat Bobby Flay
Book SynopsisThink you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORKBeat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby’s best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges’ hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby’s recipes are behind-the-scenes stories of fan-favorite moments, tips to help you “beat the clock” when you’re pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!).Alongside Bobby’s favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli’s Lobster Newberg, Marcus Samuelsson’s Doro Wat (Ethiopian chicken stew), and Shelby Sieg’s Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country’s favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone’s favorite episodes. With Bobby’s expertise and tried-and-true tips helping you stay in it to win it, you’ll be ready to crush any competition that comes your way!
£27.62
Clarkson Potter/Ten Speed Ottolenghi Test Kitchen Extra Good Things
Book SynopsisNATIONAL BESTSELLER • Yotam Ottolenghi, Noor Murad, and the test kitchen superteam behind Shelf Love deliver maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite.IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Delish, EpicuriousExtra Good Things is all about the secret culinary weapons—condiments, sauces, dressings, and more—that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway—a sauce, a sprinkle, a pickle!—that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize your plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more.And this is where the fun really begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favorite salad or swirled into soup. Slow-cooked za’atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on . . . well, just about everything.Whether it’s a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably “Ottolenghi.”
£25.60
Alfred A. Knopf Bread and How to Eat It
Book SynopsisThis is a book about bread: how to make it and how to eat it at every stage of its life cycle—from the James Beard Award-nominated owner of cult-favorite bakery Bread & Salt.“What happens when an all-important subject like bread is tackled by one of the most talented chefs and one of the most engaging food writers in the country? Magic.” —Mark Bittman, author of How to Cook EverythingBread and How to Eat It is a timely revival of cucina povera (poverty cooking)—a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring.In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat wit
£25.50
Alfred A. Knopf Cook As You Are
Book SynopsisA BON APPETIT BEST BOOK OF THE YEAR • A cookbook for the real world: a beautifully illustrated, inclusive, and inspiring collection of delectable and doable recipes for home cooks of all kinds that shows you don't have to be an aspiring chef to make great food—or for cooking to be a delight. Just cook as you are.Not simply a recipe book, but a warm invitation to relax into and enjoy the experience of cooking and eating. Ruby Tandoh offers understanding, encouragement and completely glorious food.” —NIGELLA LAWSON, author of Cook, Eat, RepeatFrom last-minute inspiration for feeding an entire family to satisfying meals for just one person, easy one-pot dinners to no-chop recipes, in these pages Ruby Tandoh shares a feast of homey, globally inspired dishes, such as: •Carrot, Lemon and Tahini Soup•Smoky Chicken, Okra and Chorizo Casserole•Gnocchi with Harissa Butter and Broccoli&bul
£28.00
Random House USA Inc Eat Up
Book SynopsisIn this bestselling tour de force of a culinary manifesto, Great British Bake Off alum and former Guardian columnist Ruby Tandoh will help you fall back in love with food—from a great selection of recipes to straight-talking, sympathetic advice on mental health and body image “I read it greedily.” —Nigella LawsonRuby Tandoh implores us to enjoy and appreciate food in all of its many forms. Food is, after all, what nourishes our bodies, helps us commemorate important milestones, cheers us up when we're down, expands our minds, and connects us with the people we love. But too often, it’s a source of anxiety and unhappiness. With Eat Up!, Tandoh celebrates one of life’s greatest pleasures, drawing inspiration from sources as diverse as Julia Child to The Very Hungry Caterpillar, flavor memories to jellied eels. She takes on the wellness industry and fad diets, and rejects the snobbery surrou
£14.40
Phaidon Press Ltd El Jardín del Chef the Garden Chef Spanish
Book Synopsis
£40.96
Gill The Joy of Food
Book SynopsisWhat a gift The Joy of Food is. The recipes, the illustrations (which I want to frame), the knowledge are all, indeed, a total joy. Rory is a masterful teacher but it is his love of ingredients that will send you straight into the kitchen.' Yotam OttolenghiThis is the book Rory O'Connell was born to write. Not only a collection of good things to eat, showcasing the best of Irish seasonal produce from Rustic Chicken, Swiss Chard and Tarragon Tart to Blackberry and Sweet Geranium Posset, The Joy of Food is also a celebration of everything Rory is passionate about: first-rate ingredients, simple and respectful cooking techniques and the absolute pleasure that comes from enjoying and sharing the result.Accompanying the recipes are Rory's charming original illustrations and personal essays in praise of everything from hazelnuts to the humble hen.The Joy of Food is, quite simply, a book for every food lover's home.Take it from me, the foodie in your life with love it' Jenny Greene, 2FMThe book is a hymn to flavour, sustainability, seasonality and the simple joy of appreciating good food' Clodagh Finn, Irish ExaminerRory O'Connell's new book, The Joy of Food, is so much more than a recipe book. It's a collection of beautiful essays and illustrations, and the sense of joy O'Connell takes form this time spent in the kitchen will leave you feeling uplifted and comforted.' Sarah Caden and Liadán Hynes, Sunday Independent Life MagazineThe book is beautifully written. I love the illustrations. I love the recipes. It is like an absolute hug.' Claire McKenna, Alive and Kicking, Newstalk
£23.79
Quarto Publishing Group USA Inc Horn Barbecue
Book SynopsisMatt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue. Trade Review"Matt Horn’s new cookbook, Horn Barbecue, is a master class in how to make mouthwatering barbecue.... A history-making cookbook." * Sunset Magazine *"Best Cookbooks for Spring 2022" * Food & Wine *"Best Cookbooks of 2022" * Tasting Table *Table of ContentsAcknowledgments Foreword by Adrian Miller PART ONE: BARBECUE MY WAY INTRODUCTION My Barbecue Journey 1 SMOKING BASICS Types of Smokers Best Woods for Smoking Best Types and Cuts of Meat for Smoking Food Safety when Smoking 10 Common Questions about Smoking My Top Tips for the Very Best Barbecue 2 MEATS AND BIRDS Hot Links from Scratch Jalape o Cheddar Links Andouille Links Boudin Links Smoked Tri-Tip Perfectly Smoked Spareribs Horn Brisket Oven Baby Back Ribs Hog Head Cheese Beef Ribs Meat Loaf Smoked Turkey Breast Oxtails Burn Barrel Chicken Smoked Duck Smoked Pig Feet Burnt Ends Whole Hog Smoked Burgers Smothered Neck Bones Smoked Rabbit Smoked Lamb Shoulder 3 SIDES Classic Slaw Nina's Potato Salad Mac and Cheese Granny’s Potatoes Collards Watermelon Salad Black-Eyed Peas Southern Fried Cabbage Matt's Red Beans and Rice Jambalaya Candied Yams Beans and Greens Southern Green Beans Smoked Pit Beans Shrimp and Grits Classic Corn Bread Deviled Eggs Hoe Cakes 4 PICKLES TO SERVE WITH YOUR ’Q Pickled Red Onions Pickled Okra Pickled Green Beans Pickled Carrots Pickled Pig Feet 5 DESSERTS Bread Pudding Lemon Cake Rum Cake Banana Pudding Red Velvet Cake Pineapple Upside-Down Cake Coconut Cake Kahl a Cake Key Lime Cake Sour Cream Cake Georgia Peach Cobbler Sweet Potato Pie 7UP Cake 6 SAUCES AND RUBS Sweet Barbecue Sauce Spicy Barbecue Sauce Honey Mustard Barbecue Sauce Vinegar Sauce Bourbon Sauce Blueberry Sauce Watermelon Sauce Hog Mop Cranberry Sauce Horn Rub About the Author Index
£22.00
Quarto Publishing Group USA Inc The National Parks Cookbook
Book SynopsisRelive your last trip to the parks and enjoy your favorite recipes from Acadia to Zion with this fun cookbook. Table of ContentsPreface Introduction Kitchen Essentials and Know-How Tools, Ingredients, Standards and TechniquesTHE TOP TEN NATIONAL PARKS Great Smoky Mountains National Park Grand Canyon National Park Rocky Mountain National Park Zion National Park Yosemite National Park Yellowstone National Park Acadia National Park Grand Teton National Park Olympic National Park Glacier National ParkNATIONAL PARKS OF THE WEST Mt. Rainier National Park Crater Lake National Park Sequoia National Park Joshua Tree National Park Death Valley National Park Bryce Canyon National Park Capitol Reef National Park Mesa Verde National Park Saguaro National Park Carlsbad Caverns National ParkNATIONAL PARKS OF THE MIDWEST AND EAST Badlands National Park Voyageurs National Park Isle Royale National Park Indiana Dunes National Park Cuyahoga Valley National Park Mammoth Cave National Park New River Gorge National Park Shenandoah National Park Congaree National Park Biscayne National Park Virgin Islands National ParkNATIONAL PARKS OF ALASKA Lake Clark National Park Denali National Park Kenai Fjords National Park Wrangell-St. Elias National Park Glacier Bay National Park Acknowledgments About the Author About the Photographer Contributors and Featured National Parks Index
£18.04
Schiffer Publishing Ltd Refreshed Lighter Simpler Comfort Food
Book SynopsisEmphasizing a wide assortment offruits,vegetables, and low-fat ingredients, this collection of more than180 recipeswill refreshyou in a way that will have you upand walkingafter eating rather than slumpingdown on thecouch. From saucy polenta lasagna to watermelon-mintgel,from Cincinnati chili tosalmon cornbread sandwiches,Maine-based chef Jim Baileycontinues his tradition of combining common ingredients, cost conservation, and simplicity into savoryfare anyone can prepare. Yeast and quick breads,soups, sauces and sides,salads, pasta, meat, fish, and even desserts are all givenafresh treatment on thisrecipe board.Generously seasoned witha nutritionist''s advice,some surprising food facts and figures, and inspirationalquotes,the Yankee Chef will keepyouinspired to eat better and feel better.It''s just that simple!
£28.79
Random House USA Inc Sunnys Kitchen Easy Food for Real Life
Book SynopsisFrom the host of the Food Network’s Cooking for Real and Home Made in America, and frequent guest on Rachael Ray and Today, here is Sunny Anderson's debut cookbook, featuring American classics, made her way. In Sunny's Kitchen, Sunny draws on her family roots in the Carolinas, her travels across the globe in a military family, and her years catering while a radio DJ. Her recipes are as bold and spicy as her palette and she welcomes you into her kitchen with an array of comfort foods. Sunny gives you the whole world in just a few bites: her southern Slow ‘n’ Low Ribs, a bit of Germany in her currywurst-inspired Pork Burgers with Spicy Ketchup, Asian influences in Spicy Noodle Bowls, and a classic Shrimp and Andouille Boil from New Orleans. Drawing on store-bought shortcuts and always relying on affordable, easy-to-find ingredients, Sunny shows you how to make every meal a homecoming.
£19.95
Chronicle Books The Salpicon Restaurant Cookbook Contemporary
Book SynopsisA collection of inventive and upscale Mexican recipes based upon the signature dishes served at the award-winning Salpicon restaurant in Chicago. It offers a glossary that defines key Mexican ingredients and offers preparation tips and techniques, as well as differentiating the variety of chiles and other produce used in the recipes.
£30.33
Rizzoli International Publications The Mansion on Turtle Creek Cookbook Haute
Book SynopsisThe Mansion on Turtle Creek—the winner of James Beard, Forbes Five-Star, and AAA Five-Diamond Awards—is a luxury resort in Dallas that houses one of the finest restaurants in the country. This book allows visitors and home cooks everywhere to learn how to re-create its signature dishes, from accessible favorites such as tortilla soup and turtle pie to refined showstoppers like grilled gulf snapper with tomatillo-serrano vinaigrette and roasted rib eye with gorgonzola fritters.Royalty, rock stars, presidents, athletes, and visitors from all over the world have been lured to this 1920s-era Italianate villa by a confident and intelligent menu that has never been traditional in concept or execution. The restaurant gained renown in the 1980s when chef Dean Fearing took a regional cliché—Tex-Mex food—and transformed it into an appreciation of fresh, local ingredients. New Southwestern cuisine was born, and it went on to revolutionize American fine dininTrade Review"As becomes obvious throughout the 250 pages of this beautiful book, the Mansion restaurant has always been as much about good taste--literally and figuratively--as about style and innovation. Over many more than 30 years, it has managed to re-invent itself without ever losing its well-bred charms, and it has from the beginning defined modern Dallas hospitality. The recipes here are definitively Mansion--as surely as the glamorous refinement this grand hotel has represented for four decades now. And, yes, Dean Fearing's famous tortilla soup recipe is here." ~Esquire"Beautifully illustrated with sumptuous photographs and accompanied by additional text detailing the stories behind the restaurant's local, seasonal ingredients, The Mansion on Turtle Creek Cookbook may make Dallas (or your own dining room) the site of your next big culinary adventure." ~Metrosource New York
£29.38
Rizzoli Breakfast Lunch Dinner Life Recipes and
Book SynopsisFOREWORD INDIES Book of the Year Awards — 2017 BRONZE Winner for CookingIn her first cookbook, the acclaimed chef, winner of a 2018 James Beard Award for Best Chef: New York City, shares her favorite cook-at-home recipes, inspired by her year off from professional cooking. Missy Robbins had been on an upward trajectory through the ranks of chefdom, racking up accolades in Chicago at Spiaggia and in New York as the executive chef of A Voce Madison and A Voce Columbus, both of which earned Michelin stars under her leadership. But success in the grueling world of restaurant cooking took a toll, in sacrifices of time, health, and relationships. So in 2013 Robbins hung up the title of executive chef to explore life outside of the restaurant. This book is a result of that year off: A collection of recipes that Robbins created in her tiny West Village kitchen while she rediscovered life outside of the restaurant world. ThTrade Review"Chef Missy Robbins, who can't be written about without a mention of her time cooking at Chicago's Spiaggia, where the Obamas became fans of her food, is to thank for the menu. She's friendly and smart and down-to-earth - traits I've learned from devouring her new cookbook, "Breakfast, Lunch, Dinner ... Life!" As a memoir peppered with her home kitchen recipes, it's a good read that's also lovely to look at. Somewhere between instructions on how to build a pantry and grill summer beans (which were on the menu at Lilia on a recent visit) and steps for preparing fried chicken and, of course, pastas, is a section on the Italian aperitivo hour - and a simple little instruction to pour the perfect negroni."—The New York Times, T Magazine"The first cookbook from NYC chef Missy Robbins (A Voce, Lilia) comes out September 19. Angled as a cookbook-memoir, Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen is inspired by the year Robbins took off from cooking professionally to focus on her personal health and relationships"—Eater.com"The deal: Robbins' anticipated cookbook is like a look inside her culinary diary, with childhood favorites, signature Italian dishes, travel inspiration and more. Recipe to try: Any of the pasta dishes Good for: Home cooks looking for a challenge"—AM New York "...inspired by a recipe from her new cookbook: Breakfast, Lunch Dinner....Life! Recipes and Adventures from My Home Kitchen. "—Gothamist"We know its not a pasta book, but InStyle notes that the book houses over 100 recipes that were 'all dreamed up right before Missy opened Italian hot spot Lilia.' "—InStyle"Before she opened the always-booked Lilia in Brooklyn, Robbins was exploring what it meant for a professional chef to actually take time for herself. These are the simple, beautifully balanced recipes that sustained her in the process. "—TastingTable.com"Lilia, known for its otherworldly homemade pastas, has been one of New York's hottest restaurants since it opened in 2016. But if you can't get a reservation (and if you can, take us, please?), chef Missy Robbins's first cookbook is the next best thing. In addition to the Italian dishes that earned her a Michelin star, she includes homey favorites like chicken soup and dumplings, lots of veggies and even some Asian recipes inspired by international travel."—PureWOW.com"As executive chef of A Voce Madison and A Voce Columbus in New York, her skills earned both restaurants Michelin stars before deciding to take a year off. Her first cookbook, Breakfast, Lunch, Dinner… Life!: Recipes and Adventures from My Home Kitchen, bears the fruits of that time, sharing the new world of cooking she discovered both in her tiny West Village kitchen, and travels around the world."—Food & Wine Magazine"Missy Robbins on Cooking Up Something New"—Women's Wear Daily "The charming and welcoming chef, who recently moved to Williamsburg to be closer to Lilia, chatted with Domino about the book, how she stays healthy, and her favorite go-to recipes."—Domino"New York City chef Missy Robbins took a year off from the restaurant game, and the result is this cookbook, an ode to cooking for the joy of it. There are, of course, the Italian dishes Robbins is famous for, but she also includes healthy fare and some Thai and Vietnamese-inspired recipes after taking a trip to those countries."—Food52.com"In her new cookbook, Breakfast, Lunch, Dinner … Life: Recipes and Adventures from My Home Kitchen (which came out in September), Robbins reveals her favorite version of an all-purpose tomato sauce"—Bloomberg Pursuits "Thankfully, when she's not sitting across from you, regaling you with the accounts of her pasta-making training in Italy, her new book, Breakfast, Lunch, Dinner...Life is there to keep the craving satisfied"—Saveur.com "She is in the best shape of her life, she says, after adopting some healthier habits that have stuck with her, and has recently published a cookbook called Breakfast, Lunch, Dinner...Life where she shares the lessons and recipes she developed while she transitioned from cooking in a professional kitchen into much tighter and less lavishly-stocked quarters at home."—Extra Crispy"Missy Robbins has figured out a fundamental kitchen truth"—Appetite For Books "After a career of more than 20 years as an executive chef in professional kitchens, Robbins finally embraced the joy of cooking for herself at the age of 42. She documents this personal journey (and self-discovery) through food in her new book, Breakfast, Lunch, Dinner… Life!"—MyDomaine.com"With a candid eye and a sense of humor, Robbins details her first days out of the kitchen and drops culinary wisdom culled from years in the business and extensive travel."—Brownstoner
£25.00
Rizzoli The Graham Kerr Cookbook
Book SynopsisA new edition of a beloved cookbook celebrating the classic dishes and witty humor that were signature to TV chef Graham Kerr’s The Galloping Gourmet. With his hallmark joyous abandon, British-born chef Graham Kerr was a pioneer of food television, hosting the popular series The Galloping Gourmet from 1969 to 1971. Kerr presented approachable, step-by-step instructions for recipes packed with personality and flavor. A bible for generations of fans, this classic cookbook is now reissued, with new commentary from Kerr and an introduction by the Lee brothers. Kerr’s knowing and fun-loving approach to home cooking was ahead of its time, and has more in common with Mario Batali’s or Jamie Oliver’s outlook than with his 1960s contemporaries. Like Batali, Kerr was a passionate cook who was also not afraid to have fun in the kitchen. The encyclopedic variety of recipes—ranging from the basics of brewing coffee anTrade Review"A snapshot of a culinary culture in flux, written with great charm by an outsize personality. . . These recipes are a snapshot of a North American culinary culture in flux, stuck between our deep-rooted immigrant past and the brave new world of Chez Panisse and its spawn. But though they may be outdated, Mr. Kerr evolved, pursued his passions and devoted his life to helping others. Happily, this cookbook reflects that man. Graham Kerr is always welcome in my kitchen, even though both of us have moved well past our culinary beginnings."— Christopher Kimball, Wall Street Journal "Graham Kerr was the original culinary showman, and The Galloping Gourmet was his stage. Flamboyant, passionate, handsome, and hilarious, Kerr's endless curiosity for foods of the world brought him legions of fans. This new edition of his cookbook is refreshingly robust, unashamed, and delicious, and reflects meticulous research. I can’t wait to dig into the recipes, and melt back into an age of culinary innocence." —Edward Lee, chef and author of Buttermilk Graffiti"Hurrah! The Graham Kerr Cookbook is back in print after more than half a century—now with his handwritten comments. Incisive recipes, a judicious mix of the familiar and the exotic, and pioneering photos helping the reader from one stage to the next mean that it’s aged remarkably well. Clearly it was Kerr’s expertise as much as his exuberance that made The Galloping Gourmet such a hit on television." — Rachel Laudan, author of Cuisine and Empire: Cooking in World History
£23.75
Oxmoor House, Incorporated SOUL
Book SynopsisChef Todd Richards offers over 150 recipes that re-introduce soul food as a cuisine that’s expressive, adaptable to everyday life in the 21st century, and inclusive.
£30.59
Disney Publishing Group A Confident Cook
Book SynopsisA new cookbook for beginners and curious cooks by Emmy Award–winning talk show host and journalist Tamron Hall and her good friend, award-winning chef Lish Steiling.When Tamron Hall and Lish Steiling first met while working at the Today show, they never imagined that their friendship would lead to endless kitchen adventures filled with laughs, learning, and even tears of pure joy. In A Confident Cook, they share that same empowerment and excitement with those who are just beginning to cook.Learn how to select the tools you need (and skip the ones you don’t!), how to stock your pantry, and how to cook for one, two, or a whole group. This book is packed with scrumptious recipes, including Baked French Toast with Sparkling Berries, Crispy Fried Chicken, Harissa Roasted Carrots with Queso Fresco, and Chai-Spiced Pudding, as well as cocktails and mocktails like the delicious “Not Tonight, Satan.” Throughout, Lish and Tamron chat, teach, learn, and inspire you to keep it going in the kitchen!
£24.12
Mobius The Great British Baking Show 2024
Book Synopsis
£30.32
Abrams Books Baking and the Meaning of Life
£34.18
Chronicle Books Flavors of the Sun
Book SynopsisA comprehensive guide to vibrant, craveable Middle Eastern ingredients, with more than 120 accessible recipes for making them shine, from James Beard award–winning Sahadi's market.
£26.00
Little, Brown & Company Scraps Wilt Weeds Turning Wasted Food into
Book SynopsisInventive and delicious food made from what most people throw away by the co-founder of the celebrated restaurant, Noma, in Denmark.
£29.75
Little, Brown & Company The Del Posto Cookbook
Book Synopsis
£34.19
Pelican Publishing Co Court of Two Sisters Cookbook The
Book SynopsisA classic is updated for a new generation! The iconic Court of Two Sisters restaurant is known for the best Creole dining in the Crescent City. Joseph Fein III and his brother, Jerome, operated the business for years and wrote the original version of this cookbook with food historian Mel Leavitt. Now a new generation has stepped into their shoes. Bring home the historic flavors of this French Quarter jewel with recipes for their famous Barbeque Shrimp, Bread Pudding, and signature Turtle Soup. With new photographs and additional recipes, this modernized classic offers a comprehensive history of the city and restaurant, making it a must-have for any lover of New Orleans cuisine.
£17.84
Arcadia Publishing (SC) Leah Chase
Book Synopsis
£21.21
