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

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

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

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

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

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

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

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

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

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

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

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Book SynopsisNaomi Duguid, who's taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey--a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. Learn age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and much more. Create a vibrant "salt pantry" filled with enticing blends of salt and spices, and with easy condiments and preserves such as Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. Read about essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod. The wide range of international recipes that follow invite you to use this umami-rich larder of salt-preserved ingredients and salted flavorings to transform vegetables, soups, mains, pasta dishes, and desserts. Orange and Black Olive Salad balances tangy and salty. Black Bean Sauce adds intense flavor to stir-fries. Bacalao Tortilla is a nod to salt cod as a cornerstone of European kitchens. Shio Koji, a simple salt-fermented ingredient, flavors grilled vegetables and other foods with subtlety and power. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami. And there's nothing like a layer of saltiness to bring out the best in sweets and desserts, from Creamy Candied Ginger and Miso Ice Cream to Yogurt Cake with Salted Lemon and Nuts, from Breton Salted-Butter Cake to Miso Cookies with Dark Chocolate Chips. Working with salt-preserved and salt-fermented ingredients not only opens up a rich new world of flavors and techniques but also offers cooks the gift of connecting with generations of culinary wisdom.

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Book SynopsisONE OF THE MOST ANTICIPATED COOKBOOKS OF 2024: Parade * ONE OF THE MOST EXCITING COOKBOOKS OF SPRING 2024: Epicurious From viral TikTok sensation Jenny Martinez, comes a mouth-watering cookbook featuring 100 authentic, homestyle Mexican recipes that are perfect for any occasion.When Mexican TikTok and Instagram star Jenny Martinez ends her videos by saying “y listo and enjoy” and takes a bite of her finished dish, you almost feel like you can taste the delicious food with her. Well, now you can! My Mexican Mesa, Y Listo! is here to provide family-style recipes for every occasion, beautifully photographed to capture the authentic spirit of the cuisine. Jenny may have moved from Mexico to the United States as a child, but her recipes are passed down through generations. She fondly recalls the smell of her mother’s birria (Mexican beef stew) all through the house, and it’s no surprise that birria is

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Book SynopsisSeasonal, thoughtful, and strikingly original.’ – Yotam OttolenghiOn Sundays: Long Lunches Through the Seasons is a cookbook of memorable recipes and curated menus to be shared at the end of the week, designed by acclaimed chef Dave Verheul of groundbreaking Melbourne restaurant Embla. Sunday is the perfect day of the week for entertaining, the day when everything slows and we can spend our time meaningfully with family and friends. But what should you cook on a Sunday at the start of spring, or Sunday after a tough week? This beautifully photographed book offers 16 considered menus to suit every mood and gathering throughout the year. Divided by the four seasons, each chapter includes a selection of self-contained recipes to inspire your perfect Sunday, from lunch on a languid summer afternoon with poached rainbow trout and artichokes, to a wintertime fireside feast complete with woodfired crispbread and condiments for your

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Book Synopsis30-minute meals. Gluten free. No refined carbs. Maximum of 10 ingredients.Healthy eating has never been easier. 'We don’t believe in meticulous calorie counting or following strict diets. We simply like good, wholesome food that benefits you and your body.'Myles Hopper and Giles Humphries, a nutritional coach and health food duo from Devon are the founders of Mindful Chef, the UK’s favourite healthy recipe box service. Each week they deliver delicious ingredients and recipes to thousands of households, including sporting stars Victoria Pendleton and Andy Murray.Here, in their first book, Myles and Giles share 70 delightful and easy-to-make dishes that are nutritionally proven to boost your health and wellness.· Each meal can be made in 30 minutes and has a maximum of 10 ingredients.· All recipes are gluten-free and contain no refined carbs or sugars.· From breakfast through to dinner – with some guilt-free snacks in between.Trade ReviewA must-have! This is my favourite new cookbook. The recipes are delicious and so easy to make. Perfect for anyone trying to eat healthy. * Pixie Lott *I've always loved cooking. Mindful Chef have taken easy-to-make healthy meals to new heights, with short prep times, simple ingredients and delicious results. This book is an inspiration! * Oliver Cheshire *The No 1 Healthy Eating Cookery Book for 2017. We loved the no-nonsense approach … These are just the modern recipes we want to fit into our busy life. * Independent *An absolute game-changer. Explains the impact of nutrition in a truly accessible way, and goes above and beyond any other cookbook * Victoria Pendleton *A great collection of nutritionally proven recipes. * Woman & Home *

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Book SynopsisAS SEEN ON TV - THE NEW COOKBOOK FROM MONICA GALETTI OF MASTERCHEF: THE PROFESSIONALSThe new cookbook from the celebrated chef, presenter and restaurateur! Monica Galetti's career has taken her from her home in Samoa and New Zealand to the professional kitchens of London. Her new cookbook, At Home, showcases the easy, everyday dishes she enjoys at home, with family and friends, using simple ingredients that everyone will enjoy. From breakfast time and midweek suppers to celebrations, gatherings and the perfect Sunday lunch, At Home is a celebration of great home cooking.CONTENTSChapter one: Chilled-Out BreakfastsIncluding Banana waffles; Eggs Benedict with Sriracha Hollandaise and Masi Samoa - Samoan ShortbreadChapter two: WeeknightsIncluding Spring Onion Tempura with Soy & Garlic Dipping Sauce; Sweetcorn Fritters with Horseradish Cream and Apple & Blackberry BakeChapter three: The Perfect SundayIncluding Walnut, Blackberry & Feta Salad; Pork Shoulder with Pistachio Stuffing and Beer-Battered Fish & Rosemary Salt ChipsChapter four: Family Get-TogethersIncluding Steak, Chimichurri & Burnt Butter Mash; Aubergine & Anchovy Pizza and Lemon & White Chocolate Baked AlaskaChapter five: Holiday FavouritesIncluding Olive Tapenade with Wholemeal Flatbreads; Manuka & Ras el Hanout Roast Lamb and Chocolate Brandy Snaps with Orange Marmalade Chantilly

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Book Synopsis'At its heart, a deeply practical yet joyously readable book...you are all set to head off to the kitchen and have a truly glorious time' Nigel Slater, GuardianRevisit and discover the sensational first cook book from Nigella Lawson.When Nigella Lawson's first book, How to Eat, was published in 1998, two things were immediately clear: that this fresh and fiercely intelligent voice would revolutionise cookery writing, and that How to Eat was an instant classic of the genre.Here was a versatile culinary bible, through which a generation discovered how to feel at home in the kitchen and found the confidence to experiment and adapt recipes to their own needs. This was the book to reach for when hastily organising a last-minute supper with friends, when planning a luxurious weekend lunch or contemplating a store-cupboard meal for one, or when trying to tempt a fussy toddler.This was a book about home cooking for busy lives.'How to eat, how to cook, how to write: I want two copies of this book, one to reference in the kitchen and one to read in bed' Yotam OttolenghiWITH AN INTRODUCTION BY JEANETTE WINTERSON**Nigella returns to the BBC in 2023 in Nigella’s Amsterdam Christmas Special**Trade ReviewWhat sets her apart from every other food writer is her empathy with working women and her realism * The Times *If I could only keep one cookbook, this would be it. How To Eat suits the way I cook. It is as if Nigella is sitting on a stool next to me in the kitchen as I’m cooking ... With every page you know she loves this stuff, and she wants you to love it too. It’s a very, very special book for me. My own copy is falling apart. -- Nigel SlaterA masterclass in food writing – one glance shows how good she really is -- Yotam OttolenghiA classic of the genre * Irish Independent *Miss Lawson is the Thinking Person’s Cook. She tells stories, she explains why things must be the way she says they must be... enlightenment and sensual pleasure -- Jeanette Winterson * The Times *

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Book SynopsisIn SIMPLY SIMON’S – The Diner Cookbook, Simon Delaney has taken his favourite Diner dishes and adapted them for the home cook. He’d always wanted to learn how to replicate his favourite Diner dishes at home, and having now done that, SIMPLY SIMON’S gives you the chance to do the same. Laid out like a Diner menu, the book gives you the chance to pick and choose your favourites, have a starter, go straight for a main, or dive into a delicious dessert, or if the mood takes you, pick something from the breakfast menu. It’s what Simon loves about Diners, that day or night, summer or winter, you can have your favourite comfort food dish, whenever you want it. And he’s set out options both for classic and healthy-eating recipes that are equally delicious. SIMPLY SIMON’S is all about choice and delicious, comforting food. Whatever you want, whenever you want it. Enjoy!Its what Simon loves about Diners, that day or night, summer or winter, you can have your favourite comfort food dish, whenever you want it. And he's set out options both for the classic recipes and healthy-eating versions that are just as delicious. Simply Simon's is all about choice and delicious, comforting food. Whatever you want, whenever you want it. Enjoy!Trade Review"Food to make you smile" - DANIEL CLIFFORD

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Book SynopsisGary Maclean is celebrating the very best in Scottish food and culture - with a few surprising tweaks.Scotland loves to celebrate an occasion, and we always serve up great food. Covering the most beloved national dishes and local specialities, Scottish Celebrations takes the reader on a journey through Scotland's culinary calendar, from Burns Night in January to the biggest night of the year, Hogmanay. Scotland's National Chef Gary Maclean, owner of seafood eatery Creel Caught, puts a contemporary spin on the nation's classics. In this book he shows readers how they can prepare a bountiful Braemar feast for hungry Highland game fans or concoct a hearty meal as Martinmas brings the cold weather nearer. From Shetland to the Borders, this book is a perfect resource for readers who wish to celebrate the best of Scotland's traditions, wherever they are in the world.'Gary brings us inspiration and influences from around the world, but these are all very much a celebration of Scotland, both the traditional and the modern.'From the foreword by Succession's BRIAN COX'On every page of this book, I was transported back to Scotland'From the foreword to Gary Maclean's Scottish Kitchen by Outlander's SAM HEUGHAN'Gary is a very talented chef, and this book is testament to his skillset and knowledge.'MARCUS WAREING on Kitchen Essentials: the Joy of Home Cooking

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Book SynopsisIn this brand-new, official tie-in to Mary’s much anticipated series, the nation’s best-loved home cook will teach you to cook with confidence, with over 120 delicious recipes. This book features all the recipes from the show, including delicious weeknight dinners, irresistible dinner party suggestions and of course, plenty of tempting traybakes and biscuits for those with a sweet tooth. Featuring her no-nonsense tips and techniques, each chapter ensures perfect results every time, whatever you’re cooking. In addition, Mary's no-fuss advice will help you foolproof your kitchen – whether that's preparing ahead to entertain a crowd, planning weekly family meals, or ensuring your store cupboard is well stocked. With Mary's no-fuss guidance, discover how every delicious dish can be made completely foolproof.Table of Contents 1: INTRODUCTION 2: SHARING PLATTERS & NIBBLES 3: BREADS, SOUPS & STARTERS 4: FISH 5: POULTRY & GAME 6: PORK, BEEF & LAMB 7: PASTA & RICE 8: SALADS & VEGETABLES 9: DESSERTS & PUDDINGS 10: SWEET PIES & TARTS 11: CAKES & BISCUITS 12: THE FOOLPROOF KITCHEN 13: CONVERSION TABLES 14: INDEX 15: ACKNOWLEDGEMENTS

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Book SynopsisBecome a better cook with RosemaryRosemary Shrager has a passion for sharing what she loves: delicious food anyone can learn to make and enjoy. With decades of experience as a chef and cookery teacher, Rosemary knows how to make even the most nervous of cooks feel confident in the kitchen.Starting with classic principles and skills, Rosemary will show you how to develop as a cook recipe-by-recipe, so each new skill is learned through practical experience. Learn how to poach a perfect egg, make the creamiest béchamel sauce, knead a light and fluffy white loaf, bake a warming chicken and potato pie from scratch. With Rosemary's guidance and delicious dishes along the way, this is the most enjoyable way to learn to cook.With over 140 recipes, and gorgeous photography and illustrations throughout, this book is an essential for anyone who wishes they could have Rosemary by their side in the kitchen.

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Book SynopsisEmbark on an interdimensional culinary journey with Rick and Morty: The Official Cookbook, the ultimate collection of recipes inspired by the hit television series! Create dishes from across the multiverse with Rick and Morty: The Official Cookbook! Featuring cuisine from the planets and dimensions seen in the series, this colorful cookbook offers a wide variety of over 50 recipes inspired by the beloved show. Fans will delight in recreating the show's most iconic dishes, such as Szechuan Sauce and Pickled Ricks, along with a host of other appetizers, main courses, desserts, and drinks. Bursting with photography that's sure to inspire chefs of any skill level, this cookbook is the perfect culinary companion for your travels across space and time.

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Book SynopsisGastronogeek chef Thibaud Villanova presents 40 original recipes for experts and beginners alike inspired by hit gothic TV series, films and computer games.

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Book SynopsisWith more than 100 sweet and savoury bakes, LEON Happy Baking contains recipes for everyone, from the novice cook to the expert baker. Following the LEON principle that what tastes good can also do you good, many of the recipes are sugar-, dairy-, wheat- or gluten- free - so there's plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline.New recipes from the LEON menu are combined with favourites from the classic cookbook, LEON Baking & Puddings, now with fresh photography.Trade ReviewLeon is the future. -- Giles Coren * The Times *

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Book SynopsisThe Great British Bake Off is a glorious celebration of Britain's favourite pastime. As the series has shown us, baking is the perfect way to mark an occasion - to celebrate, to congratulate and reward, and to lift spirits. This new book is inspired by the wonderful creations from The Great British Bake Off 'Showstopper Challenge'. Covering a wide range of bakes from large and small cakes, biscuits and cookies, sweet and savoury pastry, puddings, breads and patisserie, this book will show you how to bake beautiful, enticing recipes to wow at every occasion. There are dainty cupcakes for afternoon tea, quick bakes perfect for bake sales, school fairs or coffee with friends, mouthwatering desserts, breads and pastry recipes for lunches and dinner parties, and some really special bakes for birthdays and festive celebrations throughout the year.This recipe book will show you how to make your bake extra special, from exciting finishes using chocolate curls and ribbons and spun sugar to simple ideas for icing, shaping and decorating, so you can bring a touch of magic to any bake.Great British Bake Off also includes the 'Best of the Bake-off' - the finest recipes from the new set of Great British Bake Off amateur bakers, and all of Mary Berry and Paul Hollywood's Technical Challenges from the series.If you learned How to Bake from last year's cook book, Showstoppers will take you to the next level of skill, and combined with a dazzling new design and superb photography, this will be an irresistible gift for yourself or someone else.Trade ReviewGenerous, unassuming, inspirational, instructional and pleasingly traditional... Once you've given up on your post-Christmas diet, resistance will be futile. * You Magazine *

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Book SynopsisThe Manchester Cook Book: Second Helpings celebrates the best of the city's food scene and follows on from the best-selling first edition released in 2015. Showcasing how Manchester's food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the city's finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes recipes from former MasterChef winner Simon Wood, whose restaurant opened just off Deansgate last year. There are also inclusions from Indian street food and craft beer meisters Bundobust, The Victorian Chophouse Company, and Chorlton-based crowdfunded bar, restaurant and bakery, The Creameries, run by Great British Menu contestant and award-winning chef Mary-Ellen McTague. But it's not all restaurants and cafes here; hipster convenience store and coffee house Ancoats General Store are a part of the book, alongside the Real Junk Food Manchester, who transform what would otherwise go to waste into amazing meals on a pay-as-you-feel basis. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there's lots for you here.

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Book SynopsisRazzak Mirjan and his family set up Beder, a charity in honour of his younger brother who sadly took his own life at the age of 18 in 2017, to raise awareness around mental health and suicide prevention. This autumn they launch their first cook book, From Beder's Kitchen, a collection of recipes and stories from amazing foodies around the world, including head and executive chefs at some of the UK's leading restaurants, MasterChef winners, TV chefs, food bloggers, nutritionists, best-selling authors, newspaper journalists, Bake Off winners, mental health advocates and general foodies. There are 90 contributors in all, each sharing their favourite recipe as well as their reflections on looking after their mental health and how cooking has played a part. Among those to take part are: Gordon Ramsay, world famous chef and TV personality; Yotam Ottolenghi, restaurateur, chef and best-selling author; Atul Kochhar, chef and TV regular; Carla Henriques, executive pastry chef at Hawksmoor; Romy Gill, chef and TV regular; Judy Joo, host of Korean Food Made Simple; Michael Zee, author and creator of Symmetry Breakfast; Joudie Kalla, author of Palestine on a Plate; Jack Blumenthal, chef and son of Heston; David Atherton, Great British Bake Off 2019 winner; Liz Earle, writer, TV presenter and author; Miles Kirby, chef director at Caravan. Dishes are divided into 5 chapters: Start Your Day The Right Way, Happy Gut Happy Life, Fast Food (But Not As You Know It), Soul Food and Sweet Treats. Recipes include: Tahini Chicken Schnitzel from Yotam Ottolenghi; Beef Fajitas with Sour Cream & Guacamole from Gordon Ramsay; Coconut & Fermented Turmeric Rebus Roast Cauliflower from chef Daniel Watkins; Bourbon BBQ Turkey Tarragon Burger from MasterChef winner Simon Wood; and Olive Oil, Almond, Apricot & Tahini Cake from 2019 MasterChef winner Irini Tzortzoglou. About Beder Beder takes a unique approach to softly raising awareness around mental health and suicide prevention. Beder intends to increase understanding and reduce fear around the topics of mental health and suicide in order to conquer the stigma surrounding these incredibly important, yet underestimated, issues. Beder has partnered with YoungMinds, a leading mental health charity, and Samaritans, an established and highly respected charity, working across the UK and Ireland focused on reducing suicide. The aims of these partnerships are to harness the specialist knowledge of each charity, as well as promote and further both charities' incredible work. You can find out more information about Beder at www.beder.org.uk and @beder_uk on social media.

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Book SynopsisBehind The Pass is a unique showcase of the very best chefs across the UK, offering readers an unprecedented insight into the minds of seasoned professionals and rising stars within the culinary world. Each chapter takes a deep dive 'behind the pass' to share the perspective, passion, creativity and knowledge of the talented chefs and restauranteurs who have generously shared their recipes and stories. The book features a mouth-watering range of complex restaurant dishes, delicious desserts, achievable home cooking and weekend projects for any adventurous cook. Discover why these chefs are the ones to watch in the industry, pick up cooking tips that will transform your own kitchen, and enjoy the stunning imagery of some of the UK's best cuisine.

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Book SynopsisFeaturing 75 refreshing recipes, this book is the ultimate gift for ice cream fans.In a small converted greengrocers in south London (her ice cream shed), Kitty Travers creates an array of iced delights - fresh ice creams that taste of the real, whole fruits; hand-made choc ices that crack open to reveal layers of playful pastel-coloured flavours; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and eye-popping, palate-tickling sorbets.La Grotta Ices is the culmination of Kitty's obsessive exploration and research into 75 ice cream, sorbet and granita recipes. Sunlit flavours and far flung traditions pervade Kitty's ice creams as well as her ultimate inspiration: nature. La Grotta celebrates ripe seasonal fruits and the true artistry of real ice cream through inventive flavours and pure, natural ingredients. 'Kitty is an ice cream magician, her flavours are total food alchemy, it's like she's climbed inside my head and come up with my dream flavours. I am spellbound' Anna JonesTrade ReviewKitty is an ice cream magician, her flavours are total food alchemy, it's like she's climbed inside my head and come up with my dream flavours. I am spellbound. * Anna Jones *The ice cream queen. This wonderful book will have you knocking up batches of amazing ice cream in no time. * Justin Gellatly *Bellissimo. A joyous, imaginative book filled with stories of chasing flavours ... A bit like being let in on a secret, a bit magic * Rachel Roddy *A gorgeous book ... I love her quirky yet spot on flavour combinations * Skye Gyngell *This is the foundation text both for those who just want to ice their cream, as well as seekers of freezer cabinet ecstasy * Strong Words *

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Book Synopsis'Nourishing, delicious, healthy, original food' VogueLucy Carr-Ellison and Jemima Jones are the inimitable pair behind Tart London - the peerless boutique caterers, pop-up kitchen pros and ES Magazine columnists who have been bringing bold and bright food to the London scene since they first started in 2012. This book is about their approach to cooking and eating - creating colourful, fresh and wholesome meals to share and enjoy, always with a fun and fuss-free attitude. Whether you're looking for a weeknight one-pot wonder that can bubble away while you get on with a glass of wine, a splendid brunch to surprise your friends, or the perfect menu for a long and lazy lunch, Lucy and Jemima have the key to honest, full-flavoured and effortlessly enjoyable eating. From deeply spiced Goan baked eggs or home-baked broccoli and taleggio flatbreads to smoky fish tacos or saffron-roasted tomatoes with labneh and crispy chickpeas, it's easy to have a little of what you fancy, whenever you fancy it. A Love of Eating is all about naturally good food that is a pleasure to make and a pleasure to eat. Trade ReviewA perfect balance of style and substance -- Juanita Coulson * The Lady *It’s a gorgeous-looking book… I want to live in its perfectly curated pages -- Harriet Addison * The Times, **Books of the Year** *Nourishing, delicious, healthy, original food * Vogue *Best food in London, I could just watch these girls all day * Sienna Miller *Really tasty. Our favourite on-shoot cooks * Tim Walker *

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Book SynopsisCook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills. This book shares twenty-five years of professional knowledge in an easy, visual and educational manner: boiling, frying, curing, pickling, blanching, marinating, grilling, smoking, and many other essential techniques that you can put into practice with a selection of easy, delicious recipes. This is a definitive guide to the secrets of cooking. The book demonstrates every aspect of cookery: how to organize the weekly shop, the basic tools, the essential cuts, taking care of food, seasonal products, tricks and advice to optimize your cooking and the best way to conserve ingredients, plus a selection of simple recipes that put all the techniques described in the book into practice. In these pages one of the world’s greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.

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Book SynopsisA modern cookbook that gorges on Cheddar cheese is long overdue. And so, in Cheddar Gorged, Sean Wilson swaps the tired staples of cheesy chips and nachos for contemporary dishes with the nation’s favourite cheese, from Welsh rarebit, to Mexican burritos, to Napoli paradiso pizzas. Inspired by the French culture and passion for good food, for conversation and laughter around the dinner table, Sean fuses the nation’s favourite cheese with dishes from around the world. Some of the 60 delicious recipes are quick and easy to rustle up, others are for the more adventurous home cook, but all are achievable when you know how to source great Cheddar. With years of experience as an award-winning cheesemaker and international judge, Sean shows you how to choose the right Cheddar, from the everyday block in the fridge to those special Cheddars made from a thousand years of history. He shares with you the joyous smell of a pie baking in the oven, the satisfaction of a Cheddar and fennel loaf rising in the kitchen, and the pleasure in preparing a snack, a meal, or a dish to delight friends and family. With tasty recipes that reduce food waste and make the most of your leftovers, Sean also looks to the environmental impact of the cheese industry and its quest to improve its ecological footprint for a sustainable future. Beautifully produced in hardback, featuring outstanding photography by the author himself, this is a truly personal, passionate collection.

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Book Synopsis 'John's pan-tastic!' Daily Mail John Whaite celebrates simple, stunning recipes that can be prepared and cooked on the stove in under 45 minutes. Speedy food can't be complicated - just a flash in the pan - so no trickery, just delicious but achievable recipes. Pans and a stove are all you need to feed you, your friends and family convenience food, with class. The Bake Off winner, who runs his own cookery school, show his innovative style, with inspirational combinations - from Marmalade Brulée French Toast and Bloody Mary Prawn Tacos to Saag Halloumi and Apricot, Whisky & Honey Cheesecake. The Frying Pan Lasagne is sure to become a classic!

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Book SynopsisSince it premiered in June 2018, Yellowstone has grown to become one of the most popular series on TV, with more than 7.5M viewers per episode. In The Unofficial Yellowstone Cookbook, all of the fire, flavour and spirit of the series are captured in more than 85 mouthwatering recipes inspired by the people and places in the show, from the Dutton family home and the bunkhouse to the great open range of Montana. Recipes also cover both prequel series, 1889 and 1923 (the latter premiering in December 2022 and starring Harrison Ford and Helen Mirren). Covering a range of meals, from hearty breakfasts to fire-grilled dinners and everything in between, this book is sure to be a fan of every red-blooded aspiring cowboy. Inside readers will find Rip’s Barbecue Ribs, Resurrection Day Breakfast Hash, John’s Favourite Pepper Mac ‘N Cheese, Meaner Than Evil Hot Wings and much, much more. Each recipe is accompanied by a beautiful full colour photo that captures the look and feel of a northwestern ranch kitchen, with fun, fan-tastic trivia notes laden throughout.

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Book SynopsisMeike Peters's site, Eat In My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author's German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters's famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans' favorite recipes, including fennel potatoes, braised lamb shanks with kumquats, and a lime buttermilk cake. Six "Meet In Your Kitchen" features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more.Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren't yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.Trade Review"Eat in My Kitchen "is a wonderful selection of recipes, bursting with color, beauty, and flavor. Each page offers a new temptation. Sami Tamimi, head chef, Ottolenghi restaurants, and co-author of "Ottolenghi: The Cookbook "and "Jerusalem"

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Book SynopsisIn "FAVORITE: Recipes to Inspire the Home Chef" cookbook, Chef Nanette Smalley of the noted ‘La Querencia’ restaurant in which she was the chef/owner, expresses her love and affinity for food, nutrition and cooking. Nanette had only one focus when creating the recipes to include in this cookbook.  That the recipes included are accurate and concise in which every cook, no matter the level of knowledge and or experience would ''all'' reach the desired and delicious end result.  With the assistance of the professional organizations that support her passions: The National Association of Female Executives, The Roundtable for Women in the Food Business, and The James Beard Association she is well versed, seasoned and a trusted Chef. "I''ve accumulated a wealth of experience in preparing menus from aggressively simple to extravagantly gourmet. As well as knowledge of all major international cuisines. There are so many recipes out in the World, especially since we have online access. It can be very confusing to know the great recipes from the mediocre. I love my Cookbooks and enjoy searching for a recipe that I’m in the mood to create. It’s all relevant to me: the beautiful pictures, and the information about the chef and or restaurant not to mention the tactile feel of the cookbook. I often research various cookbooks and borrow a little something from all of them to come up with my version of the recipe. In my personal experience that many of the online recipes don’t work and it appears many websites have similar issues of reposting the flawed recipe. When I moved from New York to California to be closer to my mom I had over 500 pounds of cookbooks and four files of recipes I saved since I was 13 years old. Many of the old recipes are gems and need to be saved for now and future generations of cooks, and chefs. I’ve spent hundreds of hours going through my treasure trove of recipes to perfect it. The recipes I am sharing with you in ''Favorite: Recipes to Inspire the Home Chef'' cookbook are accurate and if you follow my instructions will be pleased with the outcome of the special dishes you have prepared. This book consists of the ‘best of the best’ of hundreds of recipes in my possession. I have worked professionally as a Chef for decades and you have my word that this book will save you time and frustration." 

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Book Synopsis'A must-have book for anyone interested in baking for their mental wellbeing.' - Kim Joy'This book is jam-packed with bakes that will become your classics.' - David Atherton'I love how Steph celebrates the joy in baking and the power of food for our mental health . . .' - The Food Media (Dr Hazel Wallace)******Put a smile on your face with 50 delicious bakes, each designed to bring you joy in both the making and the tasting.Great British Bake-Off finalist, Steph Blackwell, discovered the healing power of baking while struggling with her mental health. Baking allowed her to release stress and anxiety and restore a sense of calm contentment. In Bake Yourself Happy she shares her favourite recipes and shows how every stage of the process will boost your mood and improve your wellbeing.From foolproof bakes and weekday bread to decadent cakes and sweet tarts, Steph provides mouth-watering recipes guaranteed to make you (and your friends and family) smile.Trade Review'Baking really can make you happy and with Steph you are learning from a pro. Steph keeps testing until she has a winner of a recipe so you can be sure this book is jam packed with bakes that will become your classics. Bake yourself happy and you'll make your friends and family happy with the results.' * David Atheron, GBBO winner and author of Good to Eat *'A must-have book for anyone interested in baking for their mental health' * Kim Joy *I love how Steph celebrates the joy in baking and the power of food for our mental health - and the recipes are delicious! * Dr Hazel Wallace *'A great, feel-good baking book' - Lottie Bedlow, GBBO contestant and author of Baking Imperfect

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Book SynopsisOver 80 delicious recipes and lifestyle advice to accompany the hit new Channel 5 series.With a foreword by Dr Amir Khan & Trisha GoddardWhen you eat well, you feel well.With 80 delicious recipes and a whole host of feel-good advice to accompany the new hit Channel 5 TV show, You Are What You Eat shows how the food you eat can transform you, inside and out.Discover flavour-filled herb salads and light lunches. Dig in to delicious, veg-packed dinners like a Lighter Lasagne or a Magic Bean Stew. And try guilt-free sweet treats like low-sugar chocolate fudge or super-healthy Apple Doughnut Muffins.Packed with simple lifestyle changes and recipes the whole family will love, You Are What You Eat will soon have you looking and feeling your best.

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Book SynopsisMy Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John''s words:''My world as I know it started with my Nanna''s roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it''s definitely also inf

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Book SynopsisKnowledge Is Power Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment. Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general - disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They've partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World's 50 Best. Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavour, and umami. They are born of the authors' cultural heritage and travels - from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.Trade Review“My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON“My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON​ “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB “Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON? “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB“Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “This year’s most important cookbook.”—Vogue “Deliciousness in print form. . . . A powerful guide for food and conversation, filled with influential voices and flavorful recipes.” —Ebony “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”—The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “Transcends categorization. It is no mere cookbook, but a blend of brilliant, full-color photography, poetry, paintings, illustration, essays and, of course, scores of recipes. . . . Reading Black Power Kitchen, you come away with a deeper understanding of the rich cultural heritage behind some of the most beloved dishes from the Black diaspora. ” —Interview “Must-read. . . . An awakening and celebration of Black culture and food.” —Philadelphia Inquirer “A magnum opus.” —Thrillist “In this Black Power Kitchen, joy and activism collide.” —Atlas Obscura “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON? “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB“Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “This year’s most important cookbook.”—Vogue “Deliciousness in print form. . . . A powerful guide for food and conversation, filled with influential voices and flavorful recipes.” —Ebony “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”—The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “Transcends categorization. It is no mere cookbook, but a blend of brilliant, full-color photography, poetry, paintings, illustration, essays and, of course, scores of recipes. . . . Reading Black Power Kitchen, you come away with a deeper understanding of the rich cultural heritage behind some of the most beloved dishes from the Black diaspora. ” —Interview “Must-read. . . . An awakening and celebration of Black culture and food.” —Philadelphia Inquirer “A magnum opus.” —Thrillist “In this Black Power Kitchen, joy and activism collide.” —Atlas Obscura “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON​ “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELBTable of ContentsContents Foreword by Dr. Jessica Harris Introduction: Food Is a Weapon Chapter 1 Welcome to the Bronx Chapter 2 African Roots Chapter 3 Bronx to the World: Durag Diplomacy Chapter 4 Rebels with a Cause Chapter 5 Dear Mama Chapter 6 Eyes on the Prize Chapter 7 Pantry Resources Further Reading Acknowledgments Index

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