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Book SynopsisVegetarian cookery, once associated with the East, is now a firmly established part of our Western culture and eating habits. As meat-free cooking has grown in popularity and sophistication, we have borrowed a whole range of techniques and ideas from various cultures, creating an exciting tradition of globally influenced vegetarian cuisine. Rather than approaching vegetarianism from a dry, didactic standpoint, this major cookery book takes as its starting point the principle that vegetarian cooking is one of the most interesting, dynamic areas in food today and provides a collection of the very best vegetarian recipes the world''s cuisines have to offer. Chapter to chapter the book focuses on different ingredients, from vegetables and grains to pulses and dairy products, providing fascinating information about less familiar ingredients, such as wild rice or the many kinds of salad leaves available. Over 500 vegetarian recipes draw on the whole world for their inspiration, frTrade ReviewMore than just a cookbook, a fascinating tour of the vegetarian world. Comprehensive, yet personal, a must for all food lovers * Waterstone's Books *

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Book SynopsisBreaking free from a dead-end relationship, Ree Drummond left Los Angeles and made a pit stop at home in Oklahoma on the way to a new life in Chicago. This book tells how she learned to cope with the isolation and peculiarities of ranch life.Trade Review#1 New York Times Bestseller -- New York Times #1 Denver Post Bestseller -- Denver Post #5 Wall Street Journal Bestseller -- Wall Street Journal #6 Publishers Weekly Bestseller -- Publishers Weekly #7 Washington Post Bestseller -- Washington Post #9 Mountains and Plains Independent Booksellers Association Bestseller -- MPIBA #29 USA Today Bestseller -- USA Today an Amazon Customer Favorite Cookbook -- Amazon.com "[Ree Drummond is] funny, enthusiastic and self-deprecating, making the book appeal to pavement-pounders and pioneer types alike [with] recipes like steak with whiskey cream sauce, leek and potato pizza and pico de gallo. As a portrait of a real American family kitchen, it works." -- New York Times "Drummond invites fans into her world with irresistible recipes and photos... Here's a mom of four who can turn out a Perfect Pot Roast and make feasts for girlfriends that start with sangria and finish with creme brulee. It's sweet and seductive: You'll want to plunge right in." -- People "Jokey and irresistible. Drummond's...appreciation for something as simple as well-made pico de gallo is infectious. Such attentiveness to basic cooking skills makes the book entertaining and useful." -- New York Times Gift Guide "Who needs Julia Child? I've got Pioneer Woman." -- Baltimore Sun "Drummond's writing style is closer to a good friend dishing out advice than an expert telling people want to do." -- Denver Daily News "[Ree Drummond] whips up mouthwatering meals with easy-to-find ingredients (she's miles away from restaurants and supermarkets) and shares what living in a not-so-little house on the prairie is really all about. " -- People

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Book SynopsisPrepare to fall in love with Spanish food! With stunning photography, easy-to-follow, step-by-step recipes and a real sense of love for the cuisine, this is the perfect book for anyone wanting to bring a little bit of Spain into the home. Your next ''go-to'' cookbook!''This is real fast food for people who care about eating'' -- Tom Parker Bowles''The Antonio Banderas of cooking'' -- Gordon Ramsay''The ease with which it can be made at home is a revelation'' -- Daily Mail Online''Delicious'' -- The Sun''Lovely authentic Spanish recipes'' -- ***** Reader review''Awesome recipes'' -- ***** Reader review''Absolutely fantastic'' -- ***** Reader review''If you want to venture into Spanish cooking, this is the book you should have at home'' -- ***** Reader review''Fantastic book, engaging writing and recipes that actually work. Definitely recommend''-- ***** ReadeTrade ReviewThis is real fast food for people who care about eating -- Tom Parker BowlesThe Antonio Banderas of cooking -- Gordon Ramsaythe brilliant Omar Allibhoy -- Nigel Slater * The Observer Food Monthly *Delicious * The Sun *His stated aim is to demystify things, making tapas an everyday option that can be rustled up from easily available, inexpensive and store cupboard ingredients. In this he succeeds triumphantly, with a collection of 120 mostly approachable recipes that take you by the hand and seduce you with their flavours, directness and simplicity * Daily Mail Online *

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Book SynopsisTHE SUNDAY TIMES BESTSELLERTransform your kitchen with the bestselling new cookbook from Nadiya Hussain, the perfect guide to creating delicious bales any day of the yearFEATURING ALL THE DELICIOUS RECIPES FROM NADIYA''S NEW BBC2 SHOW''Mouth-watering and easy to make recipes'' SUN''Delicious bakes'' THE TIMES''Fuss-fee recipes that can be popped into the oven and left to bake to perfection'' DAILY EXPRESS''Brings the heart and soul of baking to every occasion . . . Scrumptious, sweet recipes'' HELLO!________Who says you can''t bake every day?Inside this book Nadiya shows you how to let your oven take the strain to create simple bakes, bursting with flavour, every day of the week.From beautiful celebration bakes to effortless weeknight dinners, easy sweet and savoury tray bakes to quick-fix lunches and snacks, Nadiya''s Everyday Baking is filled with simple and mouth-watering bakes such as: Surprise Snickerdoodles White Chocolate and Raspberry Puff Bar Marbled Ice Cream Loaf Cake Butterscotch Cheesecake Coconut Bars No-Knead Bread Dump-It-All-In Mexican Dinner Paprika Egg Filo BakeAbove all, Nadiya''s incredible, stress-free recipes will show you that anyone can reap the benefits of baking, all you need is an oven.________''More delicious recipes from the Bake Off queen. Nadiya is setting out to prove that you can bake every day without effort . . . There is something here for everyone'' RADIO TIMES''Sumptuous . . . Hussain strikes a good balance between the familiar-with-a-tweak and the new-but-approachable'' DIANA HENRY, DAILY TELEGRAPHTrade ReviewBrings the heart and soul of baking to every occasion . . . Scrumptious, sweet recipes * Hello! *Delicious bakes * The Times *Mouth-watering and easy to make recipes * Sun *More delicious recipes from the Bake Off queen. Nadiya is setting out to prove that you can bake every day without effort . . . There is something here for everyone * Radio Times *Time-saving recipes * Sunday Post *Fuss-fee recipes that can be popped into the oven and left to bake to perfection * Daily Express *Mouthwatering recipes * Prima *Sumptuous . . . Hussain strikes a good balance between the familiar-with-a-tweak and the new-but-approachable -- Diana Henry * Daily Telegraph *Sweet and savoury everyday bakes to please everyone * Independent *

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Book SynopsisThe Hairy Bikers celebrate the nation''s favourite dish - the curry.Who doesn''t love a curry? Whether it''s a take-away korma at your kitchen table or a lamb biryani at your local Indian restaurant, a curry is everyone''s favourite Friday night supper. But curry is so much more. A proper curry can be an exquisitely fragrant dish, with delicate flavours that surprise and titillate your taste buds, and the Hairy Bikers, bestselling authors and BBC presenters, are here to show you how to make the most delicious, authentic curries you''ve ever tasted in your own kitchen. In this book, Si and Dave have put together loads of brand-new recipes from around the world - from simple dishes for a quick midweek taste treat to fantastic feasts for a weekend celebration. Their recipes are the real deal, using great techniques and secrets they''ve discovered on their travels in Asia as well as years of cooking curries themselves. You''ll find all the recipes and tips you'Trade ReviewThis is an absolute boon for thrifty cooks. Covering curries from near and far, it brings the Bikers' love of good food to one of Britain's favourite cuisines. Whether you favour a delicately spiced korma or crave the chilli hit of a vindaloo, this is a curry-eaters delight * BBC GOOD FOOD *Si and Dave have thought of everything, with recipes for obscure Afghan aubergines alongside crowd-pleasers like lamb pasanda and Thai green curry, as well as simple side dishes and accompaniments, such as mango chutney, lime pickle and chapatis * GREAT BRITISH FOOD MAGAZINE *If you love tucking into a good curry this book is for you. The Hairy Bikers show us that a curry should be an exquisitely fragrant dish, with delicate flavours that surprise and titillate your taste buds * FOOD & WINE MAGAZINE *The Hairy Bikers have added their magic to curries in their latest book, The Hairy Bikers' Great Curries. The book is overflowing with enticing recipes for all sorts of curries - some familiar, some not. There are recipes for a vast array of accompaniments as well in this really enjoyable book * CHOICE *Ranging from simple midweek meals to fantastic weekend treats, all of these curries are fragrant, delicious and made from easy-to-find ingredients * EASY FOOD *a selection of mouthwatering curries - from India, Thailand and Vietnam to Jamaica and Japan - cover everything from simple midweek family meals to fantastic weekend celebrations. This one-stop cookbook demystifies curry for the home cook * WOMAN & HOME FEEL GOOD FOOD *the real deal... you'll find all the recipes and tips you need to make some mouthwatering meals, with everything from starters to pickles and chutneys * TASTY *

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Book SynopsisNew to cooking? Not sure what you''re doing? Let Jamie help with step-by-step guidance on the basics of cooking nutritious, scrumptious food without too many ingredients . . . By guiding you through the basics of home cooking, Jamie will show you that wholesome, tasty food is not only simple and quick to prepare but can be done by anyone.With chapters on Simple Soups, Quick Pasta, Easy Curries, Family Roasts, Classic Fish And Sweet Things, as well as a selection of delicious meals that you can make in just 20 minutes, this is an indispensable first cook book. Learn how to master delicious staple meals including:- SPAGHETTI BOLOGNAISE and LASAGNE- SALMON FISHCAKES and FISH PIE- THAI GREEN CURRY and BUTTERNUT SQUASH ROGAN JOSH- PERFECT ROAST CHICKEN and RICE SALADIf you''re a complete beginner in the kitchen, Jamie''s promise to you is that you''ll be making some great dinners frTrade ReviewJamie Oliver will teach you to cook from scratch in the Ministry of Food * from publisher's description *Jamie thinks anyone can learn to cook in 24 hours, so he provides stage-by-stage photos and simple instructions for hundreds of classics. A must, both for beginners and anyone who thought it too late to learn * Waterstones.com *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisRose Gray MBE and Ruth Rogers MBE launched the River Café in 1987 and went on to achieve a worldwide reputation for their cooking. They have written several bestselling River Café cookbooks and presented The Italian Kitchen for Channel 4. Rogers has continued to run the restaurant after Gray sadly passed away in 2010, and it still holds the Michelin star that it was first awarded in 1998.Trade ReviewThe result is their best book yet, which, when set against the standard they have set over the last 20 years, is saying something * The Guardian *Another best-seller certainty, with its dreamy photos of cheeses, food markets and Tuscan landscapes * Telegraph *This is a book to learn from, to cook from... buy it and love it, because make no mistake, it's the cookery book of the year * The Spectator *

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Book SynopsisA personal tour of Raymond Blanc''s legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.Set in the rolling Oxfordshire hills, Le Manoir aux Quat'Saisons is a bastion of haute cuisine and a beacon of l'art de vivre. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades, presided over by the great chef Raymond Blanc.This book is Raymond''s personal tour of Le Manoir through the four seasons; the ultimate host, he lovingly reveals the stories behind rooms that are luxuriously appointed and gardens that are ravishingly beautiful. But it is food that is at the heart of Le Manoir, and here you will find the recipes for one hundred and twenty of its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Soufflé de rhubarbe - to the sensational creations - including Thème sur la tomat

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Book SynopsisSarah's celebration of healthy eating is all about pleasure and enjoyment. Her love of good food is informed by her background as a doctor and now rooted in an on-going passion for growing and cooking with fruit and vegetables' Yotam OttolenghiSarah Raven is not only an inspirational cook, but she was also once a doctor. Here she brings together her unique talents to offer a magnificent canon of recipes, sharing her medical knowledge to explain exactly how and why certain foods help protect your body and give you the best possible chance of a longer, healthier life. The 250 sumptuous and colourful recipes include Coconut sugar marmalade, Spiced aubergine salad with pomegranate raita, Lemon chicken and summer herb salad, Cashew hummus, Black bean burritos, Blood orange sorbet and Basil yoghurt ice cream. Woven through the book are 100 mini superfood' biographies, where Sarah draws on her expertise and experience to explain the science behind good-for-you ingredients such aTrade Review‘Full of luscious recipes bursting with Mediterranean-style goodness – tasty, healthy and satisfying’ * Dr Michael Mosley *‘Sarah Raven’s recipes not only take us from farm to table, but also celebrate how crucial healthy eating is and how delicious it can be. Good Good Food is a book you will use over and over again’ * Ruth Rogers *

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Book SynopsisPart history, part recipes, part love letter to sketch and its patrons, this book is a feast for the senses for food lovers, design enthusiasts and everyone who has ever wanted an inside look into the delights of one of the world''s most extraordinary restaurants.Set in the very heart of London, sketch is an impressive collection of luxury restaurants and bars created by Mourad Mazouz and Pierre Gagnaire. The converted 18th-century building in Mayfair is an opulent, zany maze with treasures to be discovered in every room, including the famous ''egg'' pod toilets an Instragrammer''s dream. From a mad hatter''s tea party in the Glade tea room, to the eccentric Parlour patisserie, the icing on top of this magical cake is Pierre Gagnaire''s three-Michelin-starred Lecture Room and Library one of only five restaurants in the UK to hold such an accolade.Whether you want a tearoom, bistro, restaurant, bar or nightclub, sketch offers a one-of-a-kind experience and i

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Book SynopsisThink a delicious curry takes forever to cook at home? Think again. In this mouth-watering collection of recipes, Michelin-starred chef Atul Kochhar shows you how to create simple, delicious curries in just 30 minutes, using ingredients found in your nearest supermarket and spices you probably already have in your cupboards. Transform boring weeknight dinners with recipes including:Goan spinach and lentilsMango pickle-flavoured aubergineCabbage, Kerala styleKale and spinach with eggsCaldin mushroom currySpiced potatoes and coconutGoan fish curryPrawns and coconut curryFenugreek chicken curryPepper chickenLamb with cardamom and yoghurtAnd many more. Whether you love a classic korma or an Indian feast, there is something for you in this book. So get cooking, and have a curry on your table in minutes.

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Book SynopsisQuick, easy veggie curries for everyday. Need a tasty dinner in a hurry? Look no further than this mouth-watering collection of veggie curries from across the globe. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, Michelin-starred chef Atul Kochhar turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes. Recipes include:Mango curry from Cambodia Vegan pad Thai from ThailandAubergine katsu from JapanShakshuka from AlgeriaMasala chips from KenyaBunny chow from South AfricaScrambled paneer, corn and peas from North IndiaBengali daal from East IndiaVeg momo from NepalEgg curry from Sri LankaWhite bean stew from IraqLentil soup from Yemenand many, many more. This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world. With recipes ranging from quick and easy dishes to more elaborate feasts guarTable of ContentsIntroduction The Far East and Asia The Indian Subcontinent Africa The Middle East Spice blends and basics Index About the author

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Book Synopsis'[Cyrus has] distilled years of experience in the kitchen and at the table to guide even the most spice shy.' - Independent Make delicious vegetarian and vegan Indian dishes from a range of just 10 spices.Indian food offers a huge choice of naturally vegetarian and vegan dishes. In this new collection, Cyrus Todiwala serves up easy, full-flavoured recipes for everything from breakfast and brunch to simple suppers, from warming soups to veg-packed curries and daals. With a spice box of just 10 favourites, you can whip up simple home-cooked dishes such as Spiced Aubergine and Tomato Frittata, Sweetcorn, Celery and Coconut Chowder with Almonds and Baked Tandoori-style Cauliflower with Couscous and Spinach & Garlic in no time at all.

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Book Synopsis"A truly beautiful book, written by my favorite Spanish man. These pages are packed with joyful rays of inspiration and utter deliciousness."?Jamie OliverLocated in the northeast of Spain, Catalonia borders France?s Pyrenees mountains and has a heritage and scenery like no other place in the world. In Recipes fromCatalonia, José Pizarro travels from the impressive Gaudi architecture in buzzy Barcelona, to the Roman and Greek ruins in Girona, and secluded beaches in Costa Brava to create some of the best-loved dishes from the Catalonian region at home. Starting in the markets, José revels in the fresh meat, fish, and vegetables, with dishes including classic Patatas Bravas, a delicious Duck Egg and Mushroom Stew, and a Rabbit Rice, typical of the region. From a Roast Chicken with Langoustines, Baby Squid with Mint that?s perfect for spring, to a wintery Civet of Venison with Ceps and Mash, and the delicate Hazelnut and Plum cakes, José?s interpretation of the regional flavors will inspire you to get into the kitchen. Set to the backdrop of stunning location photography, Recipes fromCatalonia will make you feel truly transported to this special region.

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Book Synopsis*A Sunday Times food book of the year 2019* *A Financial Times Restaurant of the Year 2019* *A Best Food Books of Autumn 2019 pick for the Telegraph* *A Food Book of the Year 2019 for The Week* Have you ever dreamed of quitting your job and starting a business of your own, cooking delicious food to make people smile? Anna Hedworth did. She opened Cook House: an award-winning restaurant housed in two shipping containers. Self-taught chef and proprietor Anna tells the story of how she plucked up the courage to realise her dream – from designing a restaurant, to menu planning, growing her own produce, foraging locally and cooking every day. Cook House is a book filled with more than 100 delicious recipes as well as a story to inspire the millions of others who dream of jumping ship. 'Anna is as impressive in her storytelling as with her food' JEREMY LEE. 'One of my favourite books of the last few years. Recipes I want to cook, things I want to eat... A book that surprised me and delighted me, one that is staying in the kitchen' RACHEL RODDY. 'Anna's food tastes like an idealised version of home to me. I want to cook – and more importantly, to eat – everything in this beautiful book' BEE WILSON. 'Inspiration on every page... This book makes you want to down tools and get cooking' JULIE JONES. 'Anna's enthusiasm bursts from the pages... Cook House made me laugh out loud and hungry. It's brilliant' JAMES WHETLOR.Trade ReviewAnna is as impressive in her storytelling as with her food -- Jeremy LeeInspiration on every single page... This book makes you want to down tools and get cooking' -- Julie JonesAnna's enthusiasm bursts from the pages... Cook House made me laugh out loud and hungry. It's brilliant' -- James WhetlorAnna's food tastes like an idealised version of home to me. I want to cook – and more importantly, to eat – everything in this beautiful book -- Bee WilsonOne of my favourite books of the last few years. Recipes I want to cook, things I want to eat... A book that surprised me and delighted me, one that is staying in the kitchen' -- Rachel RoddyEating at the Cook House feels like you are sitting in Anna Hedworth's kitchen * Olive Magazine *Gems don't come much more hidden than Cook House * Guardian *One of the 25 coolest restaurants in Britain * The Times *Imaginative, modern and "on trend" without being rootless or discordant * Daily Telegraph. *Her essays on the business are sprinkled with delicious recipes for the kind of food I'd happily eat every day * Sunday Times. *This book is full of recipes showcasing her inventive yet down-to-earth cooking, but also tells the inspiring tale of how she followed her dream to become a restaurateur * The Week *Filled with recipes that really make you want to cook * Forbes *

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Book SynopsisSelected for Delish Best Cookbooks 2023Tasty, enticing, and bursting with flavour, Crystelle's recipes make cooking and baking with the most vibrant and exciting flavours easy.Divided into two halves - savoury and sweet - the book showcases the baking that took Crystelle to the final of The Great British Bake Off, as well as her flair for creative savoury dishes. Drawing inspiration from around the world, there are 75 flavour-packed recipes here for every occasion, from zingy curries, mouth-watering pastas and zesty salads to scrumptious cakes, pull-apart breads and indulgent brownies. Featuring a handy guide to Crystelle's hero ingredients and star seasonings - all of which feature in multiple recipes - it couldn't be easier to raise your flavour game.Trade ReviewPacked with punchy flavours, [Crystelle's] simple but creative salads serve up sunshine on a plate. * Daily Mail *With charming anecdotes and vibrant photography, this cookbook is a beautiful feast for the eyes that will help cooks create a bountiful feast for their stomachs. * Library Journal *Great British Bake Off finalist Crystelle Pereira shares her exciting experiments with flavour with these tantalisingly tasty creative bakes! * Food Heaven *Flavour Kitchen... encourages food enthusiasts to not be afraid of experimenting with offbeat flavours. * Elle India *Pereira is well on her way to celebrity chef status -- Katie Wright * The Independent *

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Love eating cake? Well, this weekend, get into the kitchen and bake a cake yourself. Baking is fun when you know how to do it, and you don’t need lots of equipment or expensive ingredients.Learn to Bake explains baking terms (how do you beat, fold or cream?) and special ingredients (what is strong bread flour?). Then it tells you everything you need to know to bake for every occasion and every person in your life.Bake the recipes in this book with your friends and family – get everyone involved, make a mess, have some fun and bake something to be proud of.

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This book is for the baker who wants to whip up a cake for an office party, traybake for a kid’s birthday or pudding to follow a simple supper. Using straightforward, easy-to-follow techniques, there are foolproof recipes for cakes, traybakes, bread, biscuits, tarts, pies, puddings and desserts.If you are a confident baker or ready to move onto the next stage, each chapter also showcases the best recipes from the series – Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from series 4.There are step-by-step photographs to guide you through the more complicated techniques and beautiful photography throughout, making this the perfect gift for all bakers.The finalists' recipes will be available after the final has transmitted in October. For more information go to: www.bakeoffbook.co.uk.

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Book SynopsisIn this official tie-in to Mary's gorgeous new six-part BBC Two TV series, Mary reveals the secrets of her very favourite food. Featuring all the foolproof recipes from the show, Mary introduces you to her favourite dishes using produce from the farmers' market, the herb garden, the seaside, the countryside and more. This all-new collection of over 100 fuss-free, delicious dishes offers yet more inspirational ideas that anyone can try. From tempting Mini Beef Wellingtons, perfect for a party, to her foolproof Saturday Night Pasta, Mary's no-nonsense advice means cooking for friends and family has never been simpler. And of course, there are plenty of indulgent cakes and teatime treats for those with a sweet tooth. The book also contains Mary's favourite Christmas recipes, from the two Mary Berry's Absolute Christmas Favourites TV specials.These are dishes that Mary never tires of, that are not too difficult to make, that don't have too many ingredients, and that'll have all your family asking for second helpings! From tempting canapés and inspiring salads to comforting suppers and indulgent cakes, it's never been easier to find a new absolute favourite.

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Book SynopsisDen Haag Cook Book is the latest in Meze Publishing’s `Get Stuck In’ series of regional cook books, celebrating the best of the city's food scene with over 25 recipes from a wide selection of local foodie businesses. It follows hot on the heels of The Amsterdam Cook Book, released in 2017, and includes some of the city's finest local restaurants, delis, gastro pubs, cafes and suppliers. The book includes recipes and a foreword from Michelin-star holder and owner of four Den Haag restaurants Marcel van der Kleijn, who features Calla's, Oogst, BIT Grill & Café and his latest enterprise, Restaurant Tapisco. Also featured are wine experts André Kerstens, family-run for almost 150 years, trendy Hawaiian sushi eatery Ohana Poké and Bites and Stories, a walking food tour showcasing Den Haag’s eclectic food scene. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.

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Book SynopsisWith over 1 million TikTok followers who know him as the King of Flayvas, Nathan aka The Grubworks Kitchen wants to show you how experimenting with classic family dishes can be tasty and fun.In FLAYVAFUL - his debut cookbook! - his Jamaican heritage influences many of his dishes, which are packed full of spice, flavour and personality. Nathan makes everything so easy to recreate at home, whether you''re after a breakfast treat, a family meal or some banging street food. How about trying:Plantain Waffles (Rise & Shine)Peppered Steak Pie (Main Flayvas)Hot Honey Chicken Nuggets (Word on the Street)Crispy Okra Bites (Snack It Up & Sides)Ginger Toffee Spiced Pudding (Sweet Tings)Mango Hot Sauce (Spice & Flayva It Up)If you''re bored of your dinner routine or scared to get in the kitchen, FLAYVAFUL offers stand-out recipes that will change your cooking game forever.

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Book SynopsisCelebrate your love of Disney and Pixar with 33 delicious recipes for you to bake and enjoy! Step-by-step instructions guide you to create savory breads, irresistible cookies, and party cakes. BRING THE WORLD OF DISNEY INTO YOUR KITCHEN: Dive into enchanted worlds as you create enticing and delicious recipes that celebrate your favorite characters and movies. EXPLORE 30+ RECIPES: Create Mousse for Jack-Jack (Incredibles 2), Royal Wedding Cake (The Little Mermaid), Bananas Foster for Louis (The Princess and the Frog), and many more delicious treats for you to enjoy with your family and friends. The step-by-step instructions are illustrated with beautiful photos of completed recipes to help ensure success! FOR ALL SKILL LEVELS: Perfect for kids, adults, and families, this book has easy-to-follow recipes, making it perfect for fans who want to extend their Disney and Pixar love through baking.

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

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

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Book SynopsisFrom bestselling cookery author, Gino D'Acampo, comes a brand-new cookbook inspired by a culinary journey along Italy's most famous rail journeys. Gino's Italian Express is a celebration of the delicious and authentic local foods Gino discovered on his train travels across beautiful Italy. Packed with 80 brand-new recipes, Gino shows you how to cook Italian dishes at home with minimal effort, pronto! Each recipe is in Gino's signature easy-to-follow style and perfect for both weeknight suppers and dinner parties alike.Including all the recipes from Gino's major ITV series coming in Autumn 2019, Gino's Italian Express is the must-have cookbook for those wishing for a taste of Italy.

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Book SynopsisThis TV tie-in cookbook to THE HAIRY BIKERS'' ASIAN ADVENTURE BBC series, which aired in 2014, follows the boys'' dream trip - a journey through Asia to discover the secrets of some of the world''s most inspiring cuisines. The boys travelled to Hong Kong, Japan, Thailand and Korea, sampling and preparing every kind of food they could lay their hands on - from great home cooking to sensational street snacks. Along the way they''ve learned loads about their favourite food, as well as honing their Asian cooking skills, and now they''ve brought home the very best recipes for us all to try. Si and Dave are truly passionate about these amazing recipes. These dishes are their favourites; they are speedy, easy to make and packed with flavour. What''s more, many are nice and healthy too, so won''t bust the diet!So, it''s time to rock your wok and join the boys on their culinary Asian adventure...Trade ReviewFood heroes Si King and Davey Myers have travelled to Hong Kong, Japan, Thailand and Korea, sampling every kind of food they could get their hands on. In this fab new book, they bring home the best recipes for us to try. They're speedy to make, packed with flavour and healthy too, so the diet doesn't have to go out of the window! * CLOSER *For their latest book, Si King and Dave Myers travelled to Hong Kong, Japan, Thailand and Korea. The result is a beautiful collection of fresh, healthy and enticingly authentic recipes with everything from miso baked black cod to pad thai, and clay pot duck with ginger. There's also a useful A-Z of ingredients and a nationwide list of suppliers * WAITROSE KITCHEN 'Book of the Month' *This collection, accompanying the new BBC TV series, includes recipes from Thailand, Japan, Korea and Hong Kong. Spicy, fresh and simple to cook, there are lots of street food snacks and satisfying main course dishes to inspire and the boys use ingredients widely available in the UK. * BBC GOOD FOOD MAGAZINE *The thing I like most about Mr Myers and Mr King is the passion with which they enjoy what they cook... another absolute triumph in a long line of successful cookery books. Worth owning for the Panang Beef Curry recipe on Pae 108 which I now crave more than anything else I've cooked in ages! -- Ben Keenan, Waterstones, Butter Market, Bury St Edmonds * BURY FREE PRESS *Full of tempting recipes from dim sum to Japanese pizza, chow mein to penang beef curry. If you've not dabbled in Asian cooking before, this book will most certainly convert you. Si and Dave have put their own twist on well-known recipes as well as introducing some more unUsual ones. Recipes are easy to follow and the photography makes the book * CHOICE *Food heroes Si King and Davey Myers have travelled to Hong Kong, Japan, Thailand and Korea, sampling every kind of food they could get their hands on. In this fab new book, they bring home the best recipes for us to try. They're speedy to make, packed with flavour and healthy too, so the diet doesn't have to go out of the window! * CLOSER *For their latest book, Si King and Dave Myers travelled to Hong Kong, Japan, Thailand and Korea. The result is a beautiful collection of fresh, healthy and enticingly authentic recipes with everything from miso baked black cod to pad thai, and clay pot duck with ginger. There's also a useful A-Z of ingredients and a nationwide list of suppliers * WAITROSE KITCHEN 'Book of the Month' *This collection, accompanying the new BBC TV series, includes recipes from Thailand, Japan, Korea and Hong Kong. Spicy, fresh and simple to cook, there are lots of street food snacks and satisfying main course dishes to inspire and the boys use ingredients widely available in the UK. * BBC GOOD FOOD MAGAZINE *The thing I like most about Mr Myers and Mr King is the passion with which they enjoy what they cook... another absolute triumph in a long line of successful cookery books. Worth owning for the Panang Beef Curry recipe on Pae 108 which I now crave more than anything else I've cooked in ages! -- Ben Keenan, Waterstones, Butter Market, Bury St Edmonds * BURY FREE PRESS *Full of tempting recipes from dim sum to Japanese pizza, chow mein to penang beef curry. If you've not dabbled in Asian cooking before, this book will most certainly convert you. Si and Dave have put their own twist on well-known recipes as well as introducing some more unUsual ones. Recipes are easy to follow and the photography makes the book * CHOICE *

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Book SynopsisBased on the popular MUNCHIES and VICELAND television series Bong Appétit, this cannabis cookbook features 65 ‘high’-end recipes for sweet and savoury dishes as well as cocktails to satisfy all your catering needs! Bong Appétit is for a generation interested in making serious, upscale food – with weed. From weed butter-basted chicken to weed chimichurri to weed brownie sundaes, the science of infusing oils, butters, milks, alcohol and more is broken down to create a wide range of exciting new recipes. Bong Appétit also includes a selection of starter to dessert dishes, like North African broccoli salad, roasted vegetables with whipped weed-infused honey, green mac and cheese, ‘pakalolo’ poke bowl, Korean fried chicken, green shellfish curry, stoner candy bites and an adults-only celebration cake. Each recipe is accompanied with a guide on how much THC (tetrahydrocannabinol) it contains, so you can control your high. Along the way, the book hits on the best equipment to extract cannabinoids, how to prepare the plants for cooking or storage, marijuana politics, dosage and pairing strains and flavours, and has tips from MUNCHIES’ vast network of friends and experts, including Bong Appétit stars Ry Prichard and Vanessa Lavorato. Whether you want to host a dank dinner party or treat yourself to a casual edible, this book’s got you covered!

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Book SynopsisIn My Way: From the Gutters to the Stars, Berlin-based Tim Raue traces his journey from street kid to two-star Michelin chef and owner of the eponymous restaurant ranked #34 on the list of the World's 50 Best Restaurants. Head chef at one of Berlin's best restaurants at the age of twenty-three, Raue earned the accolade Highest Climber of the Year in 1998, and, in 2007, was named Chef of the Year by Gault Millau. He earned his Michelin stars only two years after opening Restaurant Tim Raue in 2010. Raue illustrates his story with dozens of family photos, and with stunning images of Berlin, Singapore - the source of his culinary inspiration - and his extraordinary Asian-influenced dishes. His food is admired by New York Times food critic, Frank Rich, as well as Corey Lee, the three-star Michelin chef and owner of acclaimed restaurant Benu - who has incorporated one of Raue's recipes into his own repertoire. In addition to 70 recipes from Raue's kitchen, My Way includes 45 recipes for gourmet essentials such as broths, sauces and infusions. Taken together, Raue's story, his food, and these brilliant colour images make My Way a journey worth following.Table of ContentsContents: Finding yourself; Creating yourself; Recipes.

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Book Synopsis Michel Roux Jr''s delicious collection of French recipes for the modern home cook. Michel Roux Jr is one of the best-known and most loved French chefs in Britain. He runs the renowned two-Michelin star restaurant Le Gavroche in London, as well as a number of other restaurants, and has presented many popular food programmes on TV. In The French Revolution, Michel revisits the classic dishes from his traditional French upbringing, but takes a modern approach that adapts his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options. Gone are the very rich creamy sauces, heavy meat dishes and complicated cooking techniques, as Michel replaces these with recipes that delight the palate without threatening the waistline. For instance, a delicate pea tart with filo-like brik pastry, a new hollandaise sauce containig hardly any butter and lots of clever low-calorie dressings. Michel also features recipes that c

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Book Synopsis'There's no better hand to hold than Emelia's to lead you to baking bliss' Alice ZaslavskyMake baking your happy place. It's not so much a science; it's practice plus play, which becomes instinct and then art. And even the failures are delicious.Welcome to First, Cream the Butter and Sugar - the ultimate guide for everyone who loves cake. Whether you're here for the only choc chip cookie recipe you'll ever need, or you're setting your sights on conquering an opera cake, a raspberry passionfruit tart or becoming a choux-master, Emelia Jackson has done the homework on behalf of us all.For those who love a good homemade cake but don't love sifting flour and icing sugar (is it really necessary?) and enjoy a shortcut (do I need to wait hours for my eggs to reach room temp?), Emelia breaks down the steps that truly matter and dispenses with those that don't. Packed with advice for every level of home baker, this is the modern baking reassurance you need, whether it's the night before the birthday party or just a Sunday afternoon for baking something sweet to get you through the week.Trade Review'There's no better hand to hold than Emelia's to lead you to baking bliss' Alice ZaslavskyTable of ContentsI've Been a Baker Ever Since I Can RememberMy Baking RulesMy Baking StaplesTools of the Trade1: For the Love of Cookies2: Cakes, Glorious Cakes- Everyday Cakes- Celebration Cakes3: Everyone Loves a Tart4: Choux, My Greatest Pastry Love5: Yeasty BakesBasicsAcknowledgementsIndex

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Book SynopsisJamie Oliver celebrates Britain''s very best food in Jamie''s Great BritainJamie grew up in one of the first true British gastropubs. For him, the heart and soul of real British cooking is food that puts a smile on your face. And that''s what he wants to share in the new book: the essence of British food, done properly. Over the years, British food culture has embraced flavours and influences from all the people who came and made Great Britain their home. The food reflects an open-minded culture as well as the country''s beauty. There are over 100 of Jamie Oliver''s favourite recipes: some are indisputable classics, some are his versions of the classics, some should be classics but just haven''t been made famous yet and others he''s made up from the great bounty of British produce. Inspired by his childhood, Jamie shares the recipes for his favourite pub grub and equips you with everything you''ll need for the perfect picnic. Jamie''s Great Britain guides you through classic dishes and snacks, like moreish Scotch Eggs, crispy Cornish Pasties and a Victoria Sponge that will add a sparkle to any summer day. Wherever you''re from, if you love food Jamie''s Great Britain will offer you a little taste of happiness.''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia SmithTrade ReviewJamie Oliver celebrates Britain's very best food in Jamie's Great Britain * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisIn the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares easy and delicious dinners for every night of the week.Let's Do Dinner is an invitation into Antoni's easy kitchen. Dinner with Antoni means satisfying meals full of lean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.Pulled chicken nachos, pasta carbonara with spring onions and peas, or pan-seared steak with harissa butter and crispy potatoes – it's all good for post-work evenings or casual entertaining. Antoni shows how to crank up the flavour, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavoured vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

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Book Synopsis2016 IACP Award Finalist! According to Jacques Pepin, 'the moment for a child to be in the kitchen is from the moment they are born.' Previously published under the title Kids Cook French, Let's Cook French, written by his daughter Claudine Pepin, is a fun, interactive, bilingual family cookbook that introduces the art and joy of French cooking—featuring 30 classic recipes, along with notes on French culture and suggested menus for your next family soirée. With an emphasis on fresh ingredients and hands-on preparation, Let's Cook French, A Family Cookbook offers a total immersion in French culinary culture. Each left-hand page in English is mirrored in French on the right and food terms are called out bilingually throughout, creating the perfect format for language learning. Featured are authentic French recipes that are easy for young chefs to follow, including starters, mTrade Review"Claudine Pepin came to cooking naturally; her father is the chef and teacher Jacques Pepin. In this concise, elegant cookbook for children - written in English and French, and illustrated by Mr. Pepin - she does not cook down to youngsters. The recipes are simple but serious and go well beyond kid food." - The New York TimesTable of ContentsA NOTE FOR KIDS A NOTE FOR PARENTS To Start Gougères Eggs Jeannette Cauliflower Soufflé Vichyssoise To Continue Cheese Fondue Chicken Breast with Garlic and Parsley Boeuf Bourguignon Claudine’s Croque Monsieur Lamb Chops with Lemon Zest and Herbs of Provence Chicken with Cream Sauce Ham and Leek Quiche Whole Roasted Chicken with Herbs of Provence Salade Niçoise Sautéed White Fish and Secret Sauce On the Side Sautéed Swiss Chard French String Beans Potato and Cheese Gratin Parsnip-Potato Purée Ratatouille Roasted Cauliflower Herb-Roasted Potatoes Spinach in Béchamel Vinaigrette for a Week To Finish Almond Cake Clafoutis Crème Brûlée Crêpes Apple Tarts with Almond Frangipane Sablés American Blueberry Pie MENUS INDEX ACKNOWLEDGMENTS ABOUT THE AUTHOR

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Book SynopsisThe ultimate cocktail companion guide for your favorite rom-coms, tearjerkers, and girl power movies. Including cocktails inspired by Barbie, Mean Girls, Clueless, Bridget Jones, Sex and the City, Legally Blonde, and beyond, this totally fetch cocktail book will introduce you to a dazzling collection of themed drinks that are as sassy, sweet, and stylish as the leading ladies that inspired them. With easy-to-follow cocktail recipes, complete with glamorous garnishes and tips for flawless presentation, these cocktails are not just delicious but also totally Instagram-worthy. Whether you're glamming up for a night on the town or cozying in with your squad for a movie marathon in your comfiest PJs, this book has a cocktail to suit every mood. Prepare to be dazzled by glitter, glam, and, of course, the most fabulous shades of pink as you explore the pages of Drink Pink—th

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Book SynopsisThe long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub._______For as long as I can remember, I've had a passion for pubs. I love the heart they bring to a community, their laid-back vibe and their lack of pretension. I love the user-friendly style of food they offer. The recipes in this book reflect the journey we have been on...they show how we have driven dishes forward, pushed flavour forward.' The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars. At this relaxed and accessible dining space in the heart of Buckinghamshire, Tom Kerridge serves up innovative, sophisticated dishes that masterfully reinvent and elevate British classics for the twenty-first century.This exceptional cookbook presents 70 of the best dishes that have ever appeared on the menu, including: Roast hog with salt-baked potatoes and apple sauce Slow-cooked duck breast, peas, duck-fat chips and gravy Smoked haddock omeletteTrade ReviewThis contains recipes for dishes that have made The Hand and Flowers famous, and fans of Kerridge will lap them up * Daily Telegraph *This opus draws together recipes and dishes from throughout the pub’s 15 years’ service, from its famed and burnished creme brulee, to the fluffy smoked haddock omelette * Herald *You could easily, and quite brilliantly, lose a weekend trying to construct one of the more spectacular of Kerridge’s recipes * Scotsman *

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Book SynopsisWith a new introduction by Felicity CloakeFanny Cradock is the Queen of Christmas cooking The TelegraphKeep Calm and Fanny on! A fabulously festive companion to navigating the party season with aplomb.Stuffed full of jolly recipes, decorations and plans in this new edition of her classic 1968 guide, British culinary icon Fanny Cradock comes to your festive rescue. In her eyes the hostess's role is as much set designer and theatre director as caterer. She is obsessively thrifty, fierce in her determination to Make an Impression, and just can't resist taking things too far; if something can be filled, covered in aspic or deep fried, it usually is Fanny just can't help herself.And when times get truly tough, there's a whole chapter of Slap Happy Crisis Substitutes for Serious Cookery'.Told with Fanny's trademark caustic wit and overblown attention to detail, and with a new foreword by food writer Felicity Cloake, Coping with Christmas' is a waggish wink to help find the magic along the w

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Book SynopsisMake this year''s Christmas dinner your greatest and most relaxed ever with Hairy Bikers Si King and Dave Myers.With their irrepressible enthusiasm for great food and all things festive, Si and Dave have put together the definitive Christmas cookbook. Combining fool-proof versions of the nation''s favourite Christmas dishes with new and inventive festive recipes they love to cook for their friends and families, the Hairy Bikers will ensure you serve up cracking meals with ease throughout the holiday season.As well as covering what to cook on the big day itself, the Hairy Bikers also give you tasty dishes for Christmas Eve, delicious cocktails to tame your in-laws, ingenious recipes for all those leftovers and fancy snacks to nibble on in front of the telly. They even show you how to make your own Christmas crackers - and help keep the kids distracted. This is the perfect companion to your festive celebrations.

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Book SynopsisFreshen up your meals with Jamie''s essential collection of healthy and delicious recipes for the whole familyLet Jamie teach you how to make healthy eating a part of everyday family life with Super Food Family Classics.With easy-to-follow, tried and tested recipes, Jamie has created a cookbook that will allow you to add more fruit and veg to your family''s plates, without sacrificing any flavour - or your time.With these tasty recipes, you can . . . Sneak in extra veg onto their plate with Squash Mac ''N'' Cheese Enjoy a no-arguments family dinner with Chicken Fajitas, Smoky Dressed Aubergines & Peppers When you need a no-fuss meal on the table fast try Chicken Goujons or Pasta Pesto Get ahead with freezer-friendly Jumbo Fish Fingers or Proper Chicken Nuggets Use ingredients your family already love with Sweet Potato Fish Cakes or Chocolate PorridgeWith vTrade ReviewOur failsafe foodie of choice * Sunday Times *Jamie Oliver is great - I'd put him in charge of the country * Guardian *

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Book SynopsisA collection of simple and sustainable recipes from farm to tableFeaturing inspiring stories from 20 people, Home Made celebrates everyone who makes and grows the food we eat. With over 60 recipes from Kate Humble''s kitchen table, you can enjoy simple, quick and fuss-free meals.CONTENTS INCLUDE:Snacks, Sides, Drinks & Other ThingsBaba ganoush with flatbreads; Iris''s Speculaas hot chocolate; Honey, almond & olive oil cakeVegetarianApple, cheese & honey tart; Frying pan pizza bianca with porcini mushrooms; Roasted tomatoes with ricotta & garlic butterFishChorizo, prawn & butter bean stew; Maple & miso baked fish with noodle salad; Thai-spiced fish stewMeatAll-in-one campfire hotdogs; Hoisin pork belly & cucumber in lettuce cups; One-pot spring chicken casserolePuddingsChocolate chip cookies; Plum tarte tatin; Tumbler lemon curd & raspberry ''cheeseca

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Book SynopsisShortlisted for the 2020 Edward Stanford Travel Writing Awards (ESTWA's) Travel Food & Drink Book of the Year. 'This smorgasbord of a tale will have travellers tasting every meal with renewed appreciation.' - National GeographicFeeling stuck in his life, New York Times food writer Jeff Gordinier met René Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes.This is the story of their four-year culinary adventure. In the Yucatán jungle, Redzepi and Gordinier seek the perfect taco and the secrets of molé. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.Trade ReviewThis smorgasbord of a tale will have travelers tasting every meal with renewed appreciation. -- National GeographicIf you want to understand modern restaurant culture, you need to read this book. Gordinier takes us into the fabulously obsessive world of the world's most fascinating chef-and he does it with the voice of a poet. You will remember this every time you go out to eat. -- Ruth Reichl, author of Tender at the BoneThis wonderful book is really about the adventures of two men: a great chef and a great journalist. Hungry is a feast for the senses, filled with complex passion and joy, bursting with life. Not only did Jeff Gordinier make me want to jump on the next flight (to Mexico, Copenhagen, Sydney) in search of the perfect meal, but he also reminded me to stop and savor the ride. -- Dani Shapiro, author of InheritanceHungry is a pithy, fluid, rollicking book that's somehow simultaneously visceral and cerebral, funny and heartfelt, passionate and badass, brilliant and unpretentious-Gordinier takes us along with him on a madcap global odyssey on the heels of a megalomaniacal genius of a chef as he relentlessly pushes the boundaries of food. This is a book about invention and reinvention-of food, ideas, place, and ultimately the self. It's immensely fun to read as well as profound. I loved every word. -- Kate Christensen, author of The Epicure’s LamentA piece of writing as breathless and as urgent as its subject. Wonderful all-in, full-on story telling. I read as I might eat a meal when I'm really, really hungry: all in one sitting. -- Bill Buford, author of HeatFollow along on an incredible journey across the globe with the world's greatest chef, described with equal parts humor and brilliance by one of the greatest food writers of our generation, as they go to enormous lengths in search of the rarest morsels of flavor in an imperfect world. In these pages, you will find that rare glimpse into the mind of a restless and enigmatic genius who has forever changed how we look at the world of fine dining. -- Edward Lee, chef and author of Buttermilk GraffitiFor the curious culinary traveler and food-industry insider, this will become mandatory reading. With rich, compelling detail, the story traces René Redzepi's path to carving out his own radical space in modern cooking, but what's most wonderful about this book is the heartfelt parallel story-the story of Gordinier's own personal evolution, following the chef around the world and finding himself forever changed. -- Lindsey Tramuta, journalist and author of The New ParisIn Hungry, we have a remarkable portrait of Redzepi, the genius behind "the world's best restaurant." We also have a remarkable portrait of Gordinier, a wise and reflective digester of Redzepi's relentless creativity. Armed with a deep metaphorical gift, a gonzo enthusiasm, and a "palate quivering like a trampoline," Gordinier hurdles us across the globe along with Redzepi and his merry pranksters in search of, among other things, a Mexican mole sauce "like an epic poem about history and time." And that's what this memoir is, as well. Hungry is a book to be cherished not just by anyone who's dreamed of eating at Noma, but by anyone who's ever had a dream. -- Beth Ann Fennelly, author of Heating & Cooling: 52 Micro-MemoirsIn Hungry, Gordinier invokes such playful and lush prose that the scents of mole, chiles and even lingonberry juice waft off the page. -- TIME

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Book SynopsisThe Daily Mail Best Cookbooks of the Year 2022 'There's an art to making good toast and Prue Leith knows it' Yotam Ottolenghi What’s more comforting and satisfying than toast? And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. These 75 recipes for things on toast will help you make quick, delicious and versatile meals year-round – for working–from-home lunches and cosy Sunday suppers, to light bites, indulgent treats or impressive canapés. Recipes include: Avocado, summer tomatoes & tapenade rocket on olive bread Bubble & squeak with hollandaise on fried bread Falafel, edamame & red pepper hummus on flatbread Grilled chicken tikka with yoghurt on naan Smoked salmon, wasabi & avocado on granary bread Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no-one who better knows what makes a meal bliss than Dame Prue Leith. 'A delightful book for cooks in a hurry' Matt Lucas 'A beautiful example of how to turn something simple into the extraordinary ... A must for the home cook' Tom KerridgeTrade ReviewThere's an art to making good toast and Prue Leith knows it! * Yotam Ottolenghi *A delightful book for cooks in a hurry * Matt Lucas *This book is a beautiful example of how to turn something simple into the extraordinary. A wonderful collection of recipes to suit the every day kitchen, embracing seasonality, flavours, and drawing on the depth of knowledge that the great Prue Leith has. A must for the home cook. * Tom Kerridge *What could be better – my favourite things, Prue Leith and toast * Sandi Toksvig *A mouth-watering collection of recipes ... What bliss! * Thomasina Miers *Prue Leith is a cookery goddess. This is just perfect for when you return home starving and clueless. Even the greatest kitchen fool (a title I guard jealously) could make most of these recipes * Jeremy Paxman *If parents are packing up their kids to take them for university pop a copy of Bliss on Toast in their bag and you won’t go wrong. * Graham Norton *Give Prue a piece of toast and she’ll turn it into a piece of heaven – and her ideas are a boon in the cost of living crisis * Vanessa Feltz, Daily Express *Toast might seem simple, but Prue Leith makes clear, a slice of bread can be the base of plenty of full, delicious plates that range from savory to sweet for anytime of day * USA Today *[A] sharply focused yet sublimely delicious exploration into what tastes good on toast … The head notes to each recipe are delivered in Leith’s cheery and charming voice, tips regarding ingredient substitutions are included, and a bevy of excellent color photographs provide a preview of what to expect. … most readers will find a wide range of yummy things to munch on in Leith’s bliss-inducing carbo-centric cookbook. * Library Journal *Leith has crafted an alluring assortment of toasts that could keep one satisfied for an easy-to-make breakfast, lunch, or dinner, days on end * Booklist *Expanding on the British Sunday supper of beans-on-toast, her take on this culinary tradition includes indulgent yet simply composed small plates that satisfy even the most sophisticated palates with recipes hitting all the high notes of flavor and texture ... With easily swapped components, the sky’s the limit for creating these elevated, simple-to-build, open-faced eats * Publishers Weekly *Prue Leith tackles variations on that masterpiece of culinary perfection: toast … With each recipe, there is just enough cooking to make you feel you are making something special, but never enough to complicate the simplicity of warm, crusty toast * BookPage *Sumptuous concoctions * Daily Mail *

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Book SynopsisPotato is the essential cookbook for this most beloved, extraordinarily versatile and ubiquitous of ingredients. James Martin presents over 130 recipes and techniques that will inspire you to put potatoes front and centre of your cooking - from the lofty heights of a Pomme soufflé, to perfecting the humble Mashed potato. Featuring home-style recipes like Tex-Mex barbecued filled skins, Potato, sausage and sage tray bake, Potato pancakes and Pork chops with mustard Mac, plus chefs' favourites including Classic game chips and Pommes Anna, Potato shows why the spud is a staple in so many cuisines, from rustic country kitchens to Michelin-starred restaurant tables. The embodiment of field-to-fork cooking, this superstar of the food world is showcased by James in a wealth of imaginative recipes that you'll want to cook again and again.

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Book SynopsisCraft the galaxy’s finest drinks with the first official cocktail book inspired by the award-winning Mass Effect game series.Toast to the crew of the Normandy and serve up canon-official cocktails from the Afterlife Club, the Dark Star Lounge, Chora’s Den, and beyond -- right at your table. A cosmic compendium of recipes that combine accessible mixology with stunning images, this book will take you to the epic edges of the Mass Effect universe. With drinks honoring Shepard, Garrus, Wrex, Tali, and more, The Official Mass Effect Cocktail Book includes step-by-step instructions, tips on how to take any beverage to the next level, and beautiful full-color photography. As lively and explorative as the Mass Effect universe, this book is an essential addition to every fan’s collection. 70+ RECIPES: From refreshing cocktails for the crew to sophisticated after-dinner sips, learn to make specialty drinks for an

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Book SynopsisLike The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it’s-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain. Based in Portland, Oregon (vegan capital of America), the Fermenter restaurant specialises in culinary fermentation to achieve their unique funky flavours. Learn how to handcraft local bean-and-grain tempehs, fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments and revolutionise the flavour profiles in your home kitchen! They empower you to follow them down this highly addictive (and inexpensive) path, resulting in totally DIY food, free from mass-produced or corporate anything. Whether you’re a pickle wizard already or a just want to level up your home-cook vegan cred, there are more than 60 tantalising recipes, including: North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodness, Chickpea Miso: a more complex, longer-lead ferment and pantry staple, Koji Beet Reuben: put those koji skills to work with this umami bomb, Cheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dish.Trade ReviewWIRED's Best Cookbooks of 2023 (So Far)"I love showing up at a dinner or barbecue with a big batch of sauerkraut . . . ermenter is for people who have the basics down and want to try something a little more advanced, with a vibe that combines hippie, punk, and the scientific method."—Wired.com“Fermenter is a one-of-a-kind fermentation-driven vegan restaurant, with gorgeous and delicious food, and Aaron is a one-of-a-kind chef and human being. I’m so glad he teamed up with Liz Crain to share his adventures in flavor-building via fermentation. This cookbook is full of accessible and down-to- earth ideas for using ferments in a wide range of dishes, complete with recipes and fermentation techniques.” —Sandor Ellix Katz, New York Times-bestselling author of The Art of Fermentation “Fermenter proves that cooking vegan need not be bland or boring. It’s a wellspring of instructive and tantalizing recipes for ferments, and refreshingly, also for whole meals made with those ferments. You’re going to love this food no matter your diet.” —David Zilber, New York Times-bestselling coauthor of The Noma Guide to Fermentation“Reading Fermenter is like hanging out, nibbling on ferments, and chatting with Aaron and Liz. Its vibe is chill, honest, and rich with story with an easy conversational tone. They’ve knocked it out of the park here with all sorts of approachable and delicious vegan ferments."—Kirsten K. Shockey, author of Fermenting Vegetables and cofounder of The Fermentation School"With chapter titles like “eat your salty, sour vegetables” and “mold is gold,” the most bold and adventurous will be called forth to the kitchen to experiment. Recommended for those who are eager to get serious about food."—Booklist“This book RULES! Along with Pietramala in Philly and Oakland's Lion Dance Cafe, Fermenter is part of a select new breed of restaurant severely altering and advancing the vegan food landscape in this country. Thrilling.” –Brooks Headley, chef and author of Superiority Burger Cookbook“I am excited for Fermenter to join the kitchens of every ardent vegan, plant-based, and plant-curious food lover. Aaron and Liz’s creative force and understanding of ferments as foundational to deliciousness is amplified by their sense of humor, enthusiasm, and obvious care for how food and community are related.” —Karen McAthy, author of The Art of Plant-Based Cheesemaking“With Fermenter, experience the deliciousness of the renowned Portland restaurant but also the down-to-earth, roll-up-your-sleeves, DIY ethos and infectious spirit of the most generous and genuine human beings we’ve ever known.” —Kevin Farley and Alex Hozven, The Cultured Pickle Shop

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Book SynopsisSea Salt is the complete guide to one of the most ubiquitous ingredients in food, as the family behind Anglesey's Halen Mon salt company teach us how to use salt in all the right ways to make our recipes sing.Trade Review'one of this summer’s most inspiring cookbooks' * Evening Standard *

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