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

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

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

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

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

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Book SynopsisDelicious dishes inspired by Netflix’s award-winning hit The Crown. Anglophiles, royalists, and binge watchers rejoice! Recipes for Royals is the culinary companion fans of The Crown have been clamoring for since the gripping historical drama first graced their television screens. Immerse yourself in the intrigue, history, and splendor of The Crown with foods inspired by the show and the real-life royals themselves. Now, you can enjoy the seasonal favorites, perfectly prepared wild game, and decadent chocolate desserts that have delighted Queen Elizabeth’s family for decades. Discover 75 delectable recipes in the traditions of Buckingham Palace, Downing Street, and Commonwealth countries far and wide, including: One Night in Kenya Soup The Iron Lady’s Kedgeree Mushroom Risotto Fit for a Prince Life-Changing Orange Duck The Queen’s Chocolate Perfection Pie Ménage à Trois Mousse Will’s Favorite Chocolate Biscuit Cake With effortless recipes and interesting tidbits from inside the monarchy, Recipes for Royals is more than just a mouthwatering cookbook—it’s a regal keepsake. Trade Review"In Recipes for Royals, you’ll find everything from Winston Churchill’s Potato-Leek Soup, Kate’s Chicken Curry, Comforting Welsh Rarebit, to The Queen’s Dubonnet Cocktail. There are recipes for lighter fare and family dinners, as well as ideas for afternoon tea, desserts, and cocktails. All the recipes are inspired by either the series The Crown or the lives of real royals. And while the Queen has her own personal chefs and a full cooking staff, it doesn’t mean you’ll need the same to make these recipes.The Plain Shortbread Cookies which were by far the best recipe I’ve found for shortbread cookies. They came out super tasty and perfect. The recipes are easy to follow and delicious, great for those who are fans of The Crown or just like cooking." —Seattle Book Review

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Book SynopsisReading about the slime-covered, non-Euclidean ruins of R’lyeh or the squamous, tentacled deity who slumbers there would make anyone hungry. Starting with puns, Mike Slater and Thomas Roache have summoned forth 50 funny, bizarre and horrible dishes such as: The Deep Fried Deep One, Nog Sothoth, Cthus-Koos, and The Gin and Miskatonic. Like H.P. Lovecraft’s Necronomicon, the legendary and forbidden book of the dead that is “alien to all sane and balanced readers”, this cookbook contains many dark and delicious secrets. It comes infested with sanity-melting and mouth-watering illustrations as well as annotations full of crazed discoveries and desperate warnings about the recipes that brave readers will undertake.

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Book SynopsisDelia has long been the person we turn to for stress-free Christmas celebrations. This year, she celebrates 40 years of writing recipes and brings you Delia''s Happy Christmas - the definitive guide to Christmas food.This cookbook will help you to plan your Christmas festivities to the very last culinary detail, acting as an invaluable Christmas organiser from reminding you to make your Christmas pudding and chutneys in November to giving you a crucial countdown for the Last 36 Hours.Delia''s Happy Christmas will give you 150 recipes, including 100 new recipes and 50 much-loved classics, plus menu plans and shopping lists, illustrated with glorious full-colour photography. There are recipes for all your favourite traditional dishes - Delia''s Classic Christmas Cake recipe has been in print for over 40 years and has never been bettered, but Delia has also created a Chestnut Cupcakes recipe to satisfy modern tastes. Of course there is Delia''s foolproof rTrade ReviewThe year's hottest cookbook...the most brilliant Christmas book ever. * You Magazine, Mail on Sunday *Whether it's turkey roulade, roast stuffed goose, Christmas pud or chocolate truffle torte, Delia has the quick and easy know-how. * Heat *

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Book SynopsisNigel Slater is the author of Real Fast Food, Real Fast Puddings, The 30-Minute Cook, Real Food, Appetite and The Kitchen Diaries. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he won the Glenfiddich Trophy and he has twice won the Cookery Writer of the Year Award as well as being named Media Personality of the Year in the 1996 Good Food Awards. He is the Observer's food writer and he writes a monthly column for Observer Food Monthly.Table of Contents Preface 1: A Few Points Preface 2: The Storecupboard Introduction: Introduction Part 1: Autumn 1: Blackberries 2: Plums 3: Damsons 4: Apples 5: Pears 6: Pears with Soft Cheeses 7: Pears and Blue Cheese 8: Pears with Hard Cheeses 9: Marrons Glacés 10: Chestnut Purée 11: Grapes 12: Figs 13: Dried Figs 14: The Crumble 15: Cheeses for Autumn Part 2: Winter 1: Pomegranates 2: Almonds 3: Tropical Fruits 4: Winter Orientals 5: Oranges 6: Clementines, Tangerines and Mandarins 7: Fast and Festive 8: Dates 9: Prunes 10: Cheeses For Winter Part 3: Spring 1: Eggs and Batters 2: Pineapples 3: Bananas 4: Creams and Cream Cheeses 5: Staples and Stodge 6: Ice Cream 7: Chocolate 8: Lemons 9: Cheeses for Spring Part 4: Summer 1: Cherries 2: Strawberries 3: Raspberries 4: Other Berries and Currants 5: Peaches 6: Apricots 7: The Brûlée 8: Melons 9: Cheeses for Summer Bibliography: Bibliography Acknowledgements: Acknowledgements

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Book SynopsisDiscover delicious bakes with Nadiya''s bestselling cookbook''The cookbook we all need this year'' WOMAN & HOME''Showstoppers and classic baking for every occasion'' SUNDAY TIMES''Delicious'' Times''Let Nadiya fill your kitchen with pure joy'' Woman & Home___________Our beloved Bake-Off winner has created your ultimate baking cookbook to help you conquer cakes, biscuits, traybakes, tarts and pies, showstopping desserts, breads, savoury bakes, and even ''no-bake'' bakes - all with her signature mouth-watering twists.Some of Nadiya''s deliciously easy recipes you can achieve at home include: Blueberry and Lavender Scone Pizza Mango and Coconut Cake Sharing Chocolate Fondant ''Money Can''t Buy You Happiness'' Brownies Potato Rosti Quiche Pepperoni Pull Apart Bread. . . and much, mTrade ReviewDelicious recipes . . . There are big cakes and small cakes, traybakes and no-bake cakes, biscuits, breads and buns. Nadiya hasn't written a book like this before * Times *Many of us tried our hand at baking during lockdown. Disastrous, wasn't it? Worry not, the Bake Off winner will teach you how to make strawberry and clotted cream shortcakes and more * Times *Nadiya is back to doing what she does best * Sun *Showstoppers and classic baking for every occasion * Sunday Times *Wonderful . . . there's something for the whole family. It's the cookbook we all needed this year * Woman & Home *Nadiya puts her signature creative twists on classic recipes and provides plenty of inventive shortcuts so that anyone can easily achieve delicious and impressive bakes at home * Good Food *I suspect this new volume will soon have her edging out Mary Berry, Mr Bun and Red the Homepride Man as Britain's favourite baker * Telegraph *Brilliant . . . brimful of tasty treats. Unbeatable * Sunday Express *Let Nadiya fill your kitchen with pure joy * Woman & Home *These recipes take turn after surprising turn to arrive at imaginative flavour combinations, clever hybrids and beautiful designs * Independent *Glorious cakes, pastries, puddings and breads . . . Fail-safe techniques, eclectic influences and inspired flavour combinations * Waitrose Food *Nadiya Hussain's bestselling baking book is just the gift to inspire even more mouthwatering recipes from the baking afficainaodo in your life * Glamour UK *Puts her signature spin on some seriously creative treats * Great British Food *The best thing about this book? Its joie de vivre and originality * Daily Telegraph *Full of mouth-watering treats * Lady *A comprehensive baking cookbook that covers all your classic bases and gives you the chance to experiment and add some flair and flourish to your repertoire * List *The ultimate baking cookbook . . . with her signature mouth-watering twists * Health & Wellbeing *Your ultimate baking cookbook * The Version *Ridiculously easy -- Susannah Butter * Evening Standard *Praise for Nadiya Hussain: * - *All hail the brilliant Nadiya Hussain * Radio Times *The queen of Bake Off * Good Housekeeping *You'd be hard pushed to find someone as genuinely lovely and kind as Nadiya Hussain * Prima *

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Book SynopsisExplores French culinary tradition. Beginning with a diary of the author's trip and then divided into 6 chapters, with recipes at the back, this book is illustrated throughout with food and location shots. With over 100 recipes, the author's gastro-tour will motivate every reader to try French cooking again and again.Trade ReviewIt goes without saying that the recipes in this book are delicious * The Bookseller *A must for fish lovers * Waitrose Food Illustrated *A fantastic reminder of how good French cuisine is * Family Circle *Recipes that stand out for their attention to detail and clarity * The Guardian *

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Book SynopsisThe latest book from Great British Bake Off's Chetna Makan, queen of Indian home cooking OVER 80 BRAND-NEW TASTY RECIPES TO ENJOY WITH FRIENDS AND FAMILY FROM BAKE OFF'S CHETNA MAKAN Chetna Makan is the queen of Indian home cooking. First introduced to us on The Great British Bake Off, Chetna has since authored several bestselling cookbooks that combine her inventive flavors with a love of simple Indian recipes. In this newest collection, Chetna provides us with flavor-packed feasts designed to please a crowd. Chetna's accessible style and supermarket-friendly ingredients prove that you don't need to be an expert to entertain. Chetna's Indian Feasts provides a varied array of delicious dishes, grouped together by theme so you know exactly how to pair your platters. Whether this is a big celebration or a quick-fix family dinner, you will find enticing yet easy recipes for every occasion. Vibrant, vari

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Book SynopsisIndulgent - and easy - meals, snacks and treats that put the joy back into Christmas cooking.''What comes out of your kitchen means more than anything from a shop ever will. The satisfaction of the season can stem from the stove.''With her no-nonsense approach and inspirational ideas, combined with reassuring advice and easy-to-follow, reliable recipes, Nigella Christmas is guaranteed to bring comfort and joy, and make sure the season of good will stays that way.Here is everything you need to make your Christmas easy and enjoyable, from scrumptious cakes and puddings to the main event itself - turkey with all the trimmings, a vegetarian Christmas dinner or a wide range of delicious alternatives.With lusciously warm photography, evocative food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious Christmas present for friends and family.**Nigella returns to the BBC for Christmas 2023 in Nigella's Amsterdam Christmas Special**Seasonal support - soups, salads, sauces and serve-later side dishesThe main event - from traditional roast turkey to the ultimate Christmas pudding... with all the timings you need for a stress-free Christmas Day.Alternative Christmas dinners - goose, beef, pork and a vegetarian feastJoy to the world - Christmas baking and sweet treatsAll wrapped up - mouth-watering gift ideas for a personal touchChristmas brunch - recipes to make Boxing Day specialTrade ReviewI’d happily go to Nigella Christmas for all my festive recipes. They’re reliable, sensible and delectable -- Tom Parker Bowles * Mail on Sunday *Perfect for all celebrations to come * Love Food *Once again, Nigella really makes you believe that you too could become a Domestic Goddess! * Good Book Guide *When it comes to tasty, indulgent treats, there’s no better master than Nigella -- 5 stars * Heat *The go-to book for the big bash -- Christopher Hirst * Independent *

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Book SynopsisRichard Bertinet''s revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.Trade ReviewAlthough designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' * Time Out *

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Book SynopsisDining Through The Seasons is aimed at the aspirational home cook, the book is full of seasonal starters, mains and desserts to help you prepare fantastic food that's not only delicious and simple to make, but also uses ingredients which are in season.

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Book Synopsis

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Book SynopsisWant to cook more veg for your family, but have no idea where to start? Hugh Fearnley-Whittingstall is here to help, with a whole host of veg-centric recipes that are easy, foolproof and delicious. Let's Eat Them To Defeat Them'!Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are theTrade ReviewVeggie-based recipes that are not only scrumptious, but use natural unprocessed ingredients to create the healthiest meals * The Times *Veg out with a River Cottage meat-free feast * Daily Telegraph *Vegans rejoice * Diana Henry, Daily Telegraph *Colourful, mouthwatering recipes that can’t fail to inspire. A brilliant addition to the kitchen bookshelf for vegans, veggies and meat-eaters alike * Good Housekeeping *Fearnley-Whittingstall excels at making vegetables the star of the show, creating flavourful and adventurous dishes * Independent *Make the most of vitamin-packed seasonal veggies with these fantastic recipes from Hugh Fearnley-Whittingstall * Healthy Diet *Set to become our new favourite cookbook * Veggie *Much more than veg * Yorkshire Post *With simple recipe names and beautiful food photography, this book is perfect to have neatly displayed on a coffee table, dog-eared and oil-stained on a kitchen bench, or wrapped up as a gift * Vegetarian *These recipes are good, inventive and welcoming * Evening Standard *

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Book Synopsisp.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Helvetica; color: #000000} Everyone occasionally finds themselves with a bag of wilting salad in the fridge or a hunk of bread that can't even be revived with toasting, but before you throw away those bendy carrots or that slightly sour milk, let Hugh Fearnley-Whittingstall show you what flavoursome meals can be whipped up with your languishing ingredients. In this pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind helping to save money and avoid waste and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh shares handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, StewTrade ReviewLove Your Leftovers will be your bible * Grazia *Ideal kitchen shelf fodder * Stylist *Armed with this book, you’ll never have an excuse to get rid of leftovers again * Diabetes Balance *Ideal kitchen shelf fodder * Stylist *You’ll never have an excuse to get rid of leftovers again * Diabetes Balance *

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Book SynopsisItalian food at its finest from the co-head chef of the world-renowned River Cafe.Trade ReviewModern Italian Cooking is written by Joseph Trivelli, my great friend and brilliant chef.With this book Joseph takes us on a culinary journey to the Italy he grew up in - with recipes for the delicious food his family cooked for him as a child, and the inspired recipes he now cooks at home for his family and friends.With beautiful evocative photographs by Matt Russell, this cookbook is full of personal stories and Joseph's unique knowledge of Italian food and ingredients. This is a cookbook everyone should have in their kitchen. I will certainly have it in mine. - Ruth Rogers

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Book SynopsisTHE SUNDAY TIMES BESTSELLER Lamb doner. Chicken tikka masala. Turkey burger. Doughnuts. If you think this doesn''t sound like diet food, then think again. Tom Kerridge shows how you can enjoy all your FAVOURITE FOODS and still LOSE WEIGHT with his LOWER-CALORIE DIET WITH A DIFFERENCE.Tom proves that low-cal dishes can be delicious' BBC Good FoodThe recipes look enticing whether you're on a diet or not' MetroYou can have your cake, it seems, you can even eat it, you just have to cook it Tom's way' Daily Express_______It''s impossible to stick to a diet if the food you''re expected to eat is boring and doesn''t fill you up. So I''ve developed lots of tasty and satisfying recipes that people will love to cook and eat, but that will also help them lose weight. I truly believe that this attitude works. I''ve been there myself and now I want to help others get there too.' Michelin-starred chef Tom KTrade Review‘Tom proves that low-cal dishes can be delicious’ * BBC Good Food *‘The recipes look enticing whether you’re on a diet or not’ * Metro *‘You can have your cake, it seems, you can even eat it, you just have to cook it Tom’s way’ * Daily Express *‘Tom’s recipes are refreshingly un-cheffy yet stylish and, even though they’re low-cal, they pack in plenty of flavour too’ * Delicious *‘For people who want to lose weight without sacrificing flavour and good taste … Tom Kerridge is like a human sunbeam’ * GQ *

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Book SynopsisTHE SUNDAY TIMES BESTSELLER and The Daily Mail Best Cookbook of the Year 2022Michelin-starred chef Tom Kerridge shows you how to make everyday taste special with 100 fuss-free recipes using simple, economical ingredients._______I hope this book will mean there''s one less thing on your list to stress about' Tom KerridgeWith quick ways to add maximum flavour, Tom shares how to make the most of your supermarket staples for any cooking style, occasion, and mood. There are:Low shop recipes that use up things you've got leftQuick meals that go from cupboard to table in 30 minutesOne pot dishes that do all the work for youMake ahead meals that take the stress out of cookingAnd amazing, easy dishes like- Cheddar and chutney sausage rolls- Crispy-skin mustard chicken- Smoky beef and bean pie- Creamy mushroom and sage lasagne- Self-saucing cherry and chocolate puddingSometimes you don't want to faff aboutTrade Review'I've always admired the down to earth charm of Tom Kerridge and the way he suffuses his kitchen know-how into tips to use at home. In his latest book, you'll find ideas to take you from Monday lunch to Sunday suppers with creativity and ingenuity' * Good Housekeeping *

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Book SynopsisBaked feta pasta! Mochi donuts! Dirty sodas! Viral TikTok recipes continue to take the Internet by storm and this new collection delivers 75 (more!) of the trendiest and tastiest recipes social media has to offer.

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Book SynopsisThe second book by the record-breaking bestselling author Joe Wicks.Eat more. Build muscle. Burn fat. Lean in 15: The Shape Plan introduces a new way of eating and training to build lean muscle and burn more fat. Joe Wicks, aka The Body Coach, has helped hundreds of thousands of people transform their bodies and feel amazing. In the Shape Plan, he shares a hundred delicious recipes and four new workouts to take your fitness to the next level.Are you ready to start your transformation and get Lean in 15?Over 600,000 copies soldTable of ContentsIntroduction - i: Introduction Chapter - 1: The Lean in 15 Shape Plan Chapter - 2: Getting started Chapter - 3: Reduced-carbohydrate recipies Chapter - 4: Carbohydrate-rich recipies Chapter - 5: Snacks and treats Chapter - 6: Volume resistance HIT training Chapter - 7: My lean winners Index - ii: Index Acknowledgements - iii: Acknowledgements

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Book SynopsisJoin Lady Carnarvon as she opens the gates to Highclere Castle, the 'real Downton Abbey', and discover how the iconic British landmark celebrates and changes each season.This book reveals the treasures within Highclere Castle's land and estates: Georgian architecture, follies, secret gardens, the monks' garden, wildflower meadows and the woods of enchantment. Alongside history and anecdotes, this book also details sumptuous recipes for dishes inspired by local, seasonal produce, such as Heritage Tomato Tart, Highclere Baked Figs with Goats Cheese, and Honeyed Winter Vegetable Salad.Beautifully illustrated with full-colour photography, Seasons at Highclere is full of gastronomical delights, the stories of the treasures within Highclere Castle's grounds, untold secrets from the castle's archives and much more. This is the perfect gift or keepsake, and a book to be cherished for years to come.

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Book SynopsisThe 40th anniversary edition of one of the New York Times'' ten best-selling cookbooks of all time offers recipes for healthy, seasonal, vegetarian meals, including Antipasto, Eggplant Curry, Apricot-Almond Bread and Cardamom Coffee Cake. Original. 40,000 first printing.

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Book SynopsisButter Boy is the complete collection of all 152 articles and over 450 recipes from Paul Flynn's tenure as food writer for the Irish Times from November 2019 to October 2022. Paul's columns also chronicled what turned out to be the three most unusual and challenging years of our lives, when cooking and mealtimes took on new meaning. Having a cookery school has taught Paul that most people want tasty food that doesn't take hours to make, so that's exactly what these recipes are, using simple techniques that even the most novice cook can master. As Paul says, 'The most important thing is not to be afraid. Turn down the heat and keep calm.' Paul's food is simple, seasonal and family-oriented. It's designed to give comfort at any time of year because after a hard day, cooking dinner can be soothing and eating it can be comforting. Afterwards the world feels just that little bit better. Warm, witty and laugh-out-loud funny, reading and cooking from Butter Boy is like spending time in the kitchen with an old friend.Trade Review'This book is a celebration. I want to eat everything within its sunny pages.' - Marina O'Loughlin

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Book Synopsis“These are my wonderful brand-new recipes - timeless classics, simple British dishes and delicious, modern favourites to tempt family and friends. With my trusted tips and techniques for quick, easy and foolproof cooking, in Classic I’ll show you how to make the very best food in my own special, no-fuss way.” Mary BerryBritain’s most trusted cook, Mary Berry, has been showing the nation how to make delicious, foolproof food for decades. This brand-new collection from her landmark new BBC One series brings together everything we love about Mary – wonderfully simple but utterly dependable recipes that are essential for every home. These are recipes everyone can enjoy cooking and eating, no matter their time, budget or confidence.Featuring all the recipes from Mary’s new television series, each accompanied by Mary’s no-nonsense tips and techniques, this stunning step-by-step cookbook ensures perfect results every time. From ever-popular classics like Rack of Lamb with Orange and Thyme Sauce or Lemon Meringue Pie, to a perfect loin of pork with apple sauce, Mary cooks alongside you every step of the way.

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Book SynopsisThe nation’s queen of home cooking brings her foolproof, delicious approach to quick fix recipes. In this brand-new, official tie-in to the major BBC Two series, Mary shows how being in a rush will never be a problem again. Find brilliant 20- and 30-minute meals and enjoy wonderful dishes that can be swiftly assembled and then left to cook away while you do something else. Mary’s utterly reliable, always delicious fast dishes tempt any tastebuds and her no-fuss expertise means you can cook from scratch and put mouth-watering home-cooked food on your family’s table without compromising on quality or freshness. This stunning cookbook, packed with colourful photography, includes over 120 new recipes, including all the recipes from the series, plus Mary’s trademark no-nonsense tips and techniques for getting ahead in the kitchen so cooking is always stress-free. Looking for a fast, satisfying supper? There’s Crumble fish pie, Lamb tagine with preserved lemon or Pan-fried spiced falafels. Something special for Sunday lunch or dinner with friends? Roast Venison fillet and peppercorn sauce, 30-minute Beef ragu or Roast fillet pork with sage and mustard sauce followed by Upside-down rhubarb pudding.With Mary’s trusted advice and recipes, discover how easy fantastic fast cooking can be.

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Book SynopsisCook through over 50 recipes inspired by the hit PBS series Call the Midwife. Spanning British cuisine of the period-like Prawn Cocktails, Cheese & Tomato Tartlets, and Orange Orgies-to Midwife-inspired dishes-like Coconut Cake, Gingerbread Nuns, and Banana Coronet-these recipes capture the quintessential dishes of Britain and this popular show. Featuring lavish stills from the show, fan-favorite quotes, a detailed character-driven narrative, fans of Call the Midwife and home cooks alike can celebrate the timeless classics of British cuisine at home.

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Book SynopsisTake a culinary journey through the dark fantasy world of Sanctuary with Diablo: The Official Cookbook, a flavourful compilation of recipes inspired by Blizzard Entertainment's iconic series. Journey through Sanctuary and prepare to feast on over 60 unique culinary delights inspired by Diablo in this one-of-a-kind cookbook experience. From the humble town of Tristram to the towering Mount Arreat, you will learn how to survive the horrors of this dark, nightmarish fantasy world by enjoying delicious dishes and drinks from the Burning Hells to the High Heavens. Each immersive recipe features straightforward step-by-step instructions, mouthwatering full-colour photos, and pairing suggestions, as well as numerous substitution tips. Whether you're cooking up a lavish banquet spread fit for a countess or some vittles for a solo quest, Diablo: The Official Cookbook brings the flavours of Sanctuary to your table.

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Book SynopsisMultiple-Michelin-starred Daniel Galmiche presents a fresh approach to French cooking. Taking inspiration and ingredients from meadow and orchard, from field to forest, and from river to sea, each recipe elevates authentic French rural classics to sophisticated dishes, full of flavour and easy to create at home. French cooking centres around one maxim: start with quality ingredients, and the resulting flavour and freshness of the dish will shine. Daniel shows how to showcase the humblest of ingredients, with tips on how to source them sustainably and seasonally. Starters, mains, sides and desserts are organised by the origin of their key ingredient. From the meadow, gather flowers for a dandelion, wild thyme and lemon cake. From the farmyard, make use of a chicken carcass to create a beautifully clear and nourishing broth. Or from the sea, create fragrant lemongrass-skewered prawns with sauce vièrge. With short ingredients lists and straightforward guidance on how to perfect chef-level techniques such as dehydrating and sous-vide without the fancy equipment, this book will allow you to master innovative French cuisine – and reduce food waste – with simplicity. This is a new and updated edition of the classic Revolutionary French Cookbook, with a timely emphasis on sustainability and responsibly-sourced ingredients. This book was inspired by Daniel's return to the countryside during the pandemic. With each long country walk, his background in rural France returned to him and everything began to make sense. He felt a need to return to these recipes, and a need to revive them alongside new recipes created during that quiet time.

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Book Synopsis'Evergreen' symbolizes something that will last for years and never goes out of fashion. More and more people are focusing on eating green in their daily lives and Mikkel introduces vegetable recipes to inspire. What makes vegetables exciting is that they really change character and taste according to the seasons. In summer a carrot should be pulled from the ground, lightly rinsed and eaten as it is - completely spicy, tender, crisp and juicy. While in late Autumn, when it has been in the ground for a long while enduring weather and wind, and has become big, coarse but sweet in taste, it should be used in a delicious soup, pur e or baked to enhance the wonderful sweetness it has developed. Photographed by Anders Schoennemann as the seasons have move on and new vegetables become ready to harvest, the daylight changes as the long, bright summer evenings became clear autumn days. They enjoyed the most beautiful sunrises, the tranquility of frosty ice-cold mornings, and often the day's first meal was cooked over fire. Mikkel has managed to make easy, tasty and beautiful vegetable dishes that will make the most carnivorous to appreciate a green meal.

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Book SynopsisNigella Lawson described Anna Del Conte's book Portrait of Pasta as 'The book that actually changed the way the English thought about Italian cooking… and the instrumental force in leading us from the land of spag bol, macaroni cheese and tinned ravioli'. Now Anna Del Conte has fully updated and revised that book, introducing many new recipes, to create Anna Del Conte On Pasta. This is a delicious collection of 120 recipes, many of which can be cooked within minutes. The book starts with a fascinating historical account of pasta, then guides you through how to cook pasta, and explores the different types of pasta. The recipes, which come from every region of Italy, are divided into easy to navigate chapters on meat, dairy, vegetables, soups, stuffed and baked pastas. This is a classic Italian cookbook, and will quickly prove essential in your kitchen. Her accolades include the prestigious Duchessa Maria Luigia di Parma prize for Gastronomy of Italy, in 1987; the Premio Nazionale di Cultura Gastronomica Verdicchio d'Oro prize for her contribution to the dissemination of knowledge concerning authentic Italian cooking, in 1994 and In 2010, she was awarded the honour of Ufficiale dell'Ordine al Merito della Repubblica Italiana, in recognition of the importance of her work in keeping alive Italy's good image in the UK.

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Book SynopsisThe Times Best Food Books of 2022 "Rahul Mandal is a brilliant baker with the eye of an artist." - Nigella Lawson"Rahul is a scientist of extraordinary talent, both in baking and explaining how it's done." - Dame Prue Leith"Rahul's book is an absolutely spectacular one with so much detail and knowledge behind every recipe. So many delicious frostings, fillings, sponges and everything you need to make a showstopping cake! I can't wait to try something out!" - Jane Dunn, author of Jane's Patisserie"Impressive, phenomenal, and magical! Rahul takes cakes to another level in this book. I'm always blown away by his work!" - Eloise Head, author of Fitwaffle's Baking It Easy"The hardest part of opening up this stunning book is remembering that I'm already married so Rahul can't make my wedding cake. It's a truly inspiring collection of recipes that will become staples in any baker's kitchen, whether novice or seasoned." - Jake Cohen, author of Jew-IshCreate sensational showstopping cakes with this collection of dazzlingly delicious bakes from GBBO winner Rahul Mandal.From advice on stacking a tier cake to piping flowers, creating the perfect flavour pairing and avoiding a curdled cake batter or buttercream, Rahul shares his scientific knowhow on achieving sublime bakes - as well as advice on how to fix things when they go wrong. Featuring everything from mirror glaze, meringue, genoise and caramel to drip, fault-line and geode cakes, these are jaw-droppingly beautiful bakes that will wow family and friends every time.Winner of The Great British Bake Off 2018, Rahul won hearts as he quietly baked his way to glory with some of the most spectacular creations the show has ever seen. A research scientist at the University of Sheffield, he continues to spend his spare time baking and writes a regular column for The Times magazine.

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Book SynopsisBreak the most important rule, the rule you can never forget, with fifty recipes in Gremlins: The Official Cookbook. But don''t worry, these snacks, appetizers, main dishes, desserts, and drinks can all be eaten well after midnight.Gremlins are everywhere, messing with everything—your car, your television, your stereos, those little radios you stick in your ears, your watches, and your cookbooks! You better look out for the little green guys with big teeth running around wrecking things, especially family heirlooms. And while Lynn Peltzer got as many out of her kitchen as possible during Gremlins, the rascally creatures still managed to rough up this Peltzer family cookbook. Thankfully, you can still learn to make family-favorite recipes from snacks to desserts, inspired by the Peltzer’s unbelievable story in Gremlins: The Official Cookbook. Revisit the events of the zany films through delicious Christmas classics, such as Killer Gingerbread Cookies and Sheriff Frank’s Eggnog, and Kingston Falls favorites, such as Dorry''s Tavern Special, alongside Rand’s notes about his quirky kitchen inventions for Artichoke-Powered Appetizer, Five-Egg Omelet, and Peltzer’s Perfect Mocha. Gremlins: The Official Cookbook features suggestions for alternate ingredients and tips and tricks if your appliances suddenly go on the fritz—remember, before you call the repairman, turn on all the lights, check all the cupboards, and look under all the pots and pans, because there just might be a gremlin in your kitchen!

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Book SynopsisTHE SUNDAY TIMES BESTSELLERThe debut cookbook from the phenomenally successful website and YouTube channel.Stuck in the same dinnertime rut? Rustling up recipes for all the family can be stressful, especially with fussy family members, but cooking should be fun and certainly not boring! Enter Kitchen Sanctuary - packed with the brand's top 100 recipes from speedy pasta and comforting classics to low-maintenance slow-cooked dinners, street food favourites, 'fakeaways' and so so much more, there's really something for everyone. A trusted brand that's loved by millions, this is delicious food for all the family that's sure to entice even the fussiest eater.Every recipe accompanied by a QR code linking to a video showing how it is made every step of the way!

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Book SynopsisDelicious and versatile seafood recipes for pescatarians and fish-lovers alike. Trade Review'If you buy one cookbook this month make it The Flexible Pescatarian by Jo Pratt. This beautiful book is filled with delicious and practical recipes for every lifestyle.' * Great British Food *'From cornish crab pasties to aromatic cured salmon, the recipes are simple and packed with flavour' * Prima *'The Flexible Pescatarian is a must for anyone wanting to eat more fish...it contains scrumptious seafood recipes from around the world, along with umpteen practical tips' * Velvet magazine *

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Book SynopsisThe Unofficial Big Lebowski Cocktail Book brings the cult classic to life one drink at a time!

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Book SynopsisBestselling author and the nation's favourite PE teacher Joe Wicks, aka The Body Coach, has inspired thousands to transform their bodies by shifting unwanted fat and building lean muscle. In Lean in 15 – The Sustain Plan he reveals how to SUSTAIN incredible results while still seeing progress week on week. Fully illustrated and with a hundred quick-to-prepare meals and four workouts, the plan is perfect for busy people who don't have time to spend hours in the kitchen or gym. Joe gives advice on how to combine his tasty, nutritious recipes with a brand new training programme to make you leaner, fitter and healthier than ever before. It's time to make Lean in 15 part of your lifestyle forever.Trade ReviewWe love this man -- CosmopolitanThe trainer everyone's following -- The TimesHis philosophy is simple: train hard and fuel your body. It's perfect if you're looking for a combination of food and fitness inspiration -- Harpers BazaarTable of ContentsIntroduction - i: Introduction Chapter - 1: The Lean in 15 Sustain Plan Chapter - 2: Forming new habits Chapter - 3: Reduced-carbohydrate recipes Chapter - 4: Post-workout recipes Chapter - 5: Snacks and treats Chapter - 6: Pyramid resistance HIIT training Chapter - 7: My lean winners Index - ii: Index Acknowledgements - iii: Acknowledgements

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Book Synopsis As featured in WSJ. Magazine and The Financial Times Welcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside Lara Gilmore and Massimo Bottura – the renowned chef behind three-Michelin-starred restaurant Osteria Francescana – designed Casa Maria Luigia to celebrate the hospitality and wonderful, earthy cuisine of Italy’s Emilia-Romagna region. Their one-of-a-kind guest house boasts not only exquisite food, but gorgeous interiors filled with contemporary art, unique design objects, and an impressive collection of Italian cars and motorcycles. Slow Food, Fast Cars captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. Created in close collaboration with Lara and Massimo, the book collects 85 authentic, accessible recipes for breakfasts, brunches, and all-day snacks, including frittatas and focaccias, salads, cakes and pastries, jams and preserves and more. At Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish’s origins and ingredients. Evocative photography and personal essays tell the fascinating stories behind every element of this magical guest house, from the incredible food to the interior design, cars, vinyl collection, garden, and country landscape.Trade Review'The best B&B in the world? ... Slow Food, Fast Cars tells the story of Casa ML and its recipes.’ – The Financial Times 'Italy’s most creative chef.’ – The Times 'If breakfast is stuck in a routine, take a leaf out of Lara Gilmore and Massimo Bottura’s new book.’ – Waitrose Weekend 'If you can’t get away for a stay at Casa Maria Luigia, this book should at least scratch your wanderlust itch.' – Robb Report‘Don’t be surprised if you find yourself searching for flights to Italy while leafing through.’ – Galerie‘Even for readers who aren’t en route to Italy, these engaging stories and delicious recipes will give them a reason to visit the grocery store in search of ... all the tastes that make Casa Maria Luigia feel like both home and hotel to its guests.’ – Library JournalPraise for Bread Is Gold 'How can you not admire a cookbook that directly addresses food waste?' – Washington Post 'A recipe book that'll make you think differently ... Delicious recipes.' – Marie Claire 'Full of recipes and tips for home chefs to improvise with whatever is in the fridge.' – NPR 'Massimo Bottura turns water into wine.' – Country & Town HousePraise for Never Trust A Skinny Italian Chef 'Massimo Bottura is a luminary of the culinary avant-garde.' – New Yorker 'Fascinating windows into the workings of one of cooking’s greatest minds.' – LA Times 'Demonstrates that food has indeed morphed into an element of high culture.' – The New York Times Book Review

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Book SynopsisHome Style Cookery is the New York Times bestselling recipe-packed cookbook from Matty Matheson—executive producer and actor on Hulu’s Emmy Award-winning series The Bear—offering advice for the home cook who wants to be more creative and ambitious when cooking for family and friends. This cookbook is Matty’s definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion showstoppers (roasts, smoked meats, and desserts) in 135 of his absolute favorite recipes to cook for the people you love. Recipes include: Molasses Bread in an Apple Juice Can Beef and Bone Marrow Stock Kitchen Sink Salad Thanksgiving Stuffing Butternut Squash Seven-Layer Dip (the Tallest You’ve Ever Seen)

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Book SynopsisTHE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY Evan Funke''s respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It''s bold in its simplicity and focus. — Missy Robbins, chef/owner of Lilia and MISIForget your pasta maker and learn authentic Italian techniques for making homemade noodles rolled by hand in this award-winning pasta cookbook from master pasta maker Evan Funke!In this debut cookbook, two-time James Beard Award-nominated chef Evan Funke shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.A comprehensivTrade ReviewPraise for American Sfoglino: “Evan shares his deep love and respect for the traditions of hand-rolled pasta in American Sfoglino, where every single shape—from the squiggle of strozzapretti to the parcel of cestini—is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty.” Danny Meyer, James Beard award-winning restaurateur and author “There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!” Marc Vetri, James Beard award-winning chef, restaurateur, and author “Evan’s flawless pasta transforms grain into solid gold” Chris Bianco, James Beard award-winning chef and author

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Book SynopsisAmazing, big-flavor recipes for food-obsessed people from one of social media’s most beloved and popular personalities Henry Laporte a.k.a. @Salt_Hank.Salt Hank’s love for food began when he first tasted salami on Christmas Day at six years old, and it changed the trajectory of his life. Hank, also known as Henry Laporte, now makes big-personality videos about the most flavor-packed food imaginable for millions of die-hard fans. His TikTok and Instagram videos may not have a lot of talking (except to capture Hank’s gasps of joy when he tastes the final dish), but they do have many mouthwatering close-ups of dripping sauce, juicy meats, crispy bread, and whatever else is sure to stir the heart of viewers and leave them craving more. Salt Hank is his first cookbook that includes an entire chapter of fried food; main courses like Bang Bang Shrimp Tacos or Duck Breast with Potato Chips and Pan Sauce; a chapter dedicated to sauces and dips bec

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Book SynopsisExplore recipes inspired by Bungie's hit franchise and collected from Guardians across the solar system in Destiny: The Official Cookbook. Based on Bungie's acclaimed video game series Destiny, this official cookbook is filled with recipes inspired by the Guardians and locations seen throughout the game's expansive universe. Eva Levante has traveled around the world after the events of the Red War, gathering a variety of recipes after crossing paths with many Guardians along the way and learning from their adventures. Craft mouth-watering food from her diverse list of recipes inspired by the game's unique world. Step-by-step instructions and full-colour photos help guide and inspire fans to go on their own culinary adventure through the solar system. Perfect for all Hunters, Titans, and Warlocks, Destiny: The Official Cookbook is packed with amazing recipes and stories that celebrate Destiny's vast multiplayer universe.

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