Poppy Cooks: The Actually Delicious One Pot
No.1 bestselling author Poppy O'Toole brings her delicious, creative magic to one-pot cooking. Want maximum flavour but minimum washing up? Look no further! From students to anyone who just needs to get dinner on the table with no-fuss, Poppy has you covered with 90 flavour-packed one-pan recipes for breakfast, lunch, dinner and even dessert. From curries and stir fries with big, bold flavours to simple, crowd-pleasing desserts (and, of course, a whole chapter dedicated to potatoes), recipes include: - Peri peri spatchcock chicken; - Black bean beef nachos; - Candied bacon mac and cheese; - Chickpea and tomato shakshuka; - Cheesy pommes anna; - Crunchy pistachio and chocolate brownies These are go-to favourites in one pot, pan or tray, that you'll come back to time and time again, all saving you time and energy in the kitchen. Love this? Check out Poppy's other best-selling titles in the series: ACTUALLY DELICIOUS AIR FRYER and ACTUALLY DELICIOUS SLOW COOKER are available now.
Feast
A guide to effortless entertaining, offering nearly 100 recipes across 15 thoughtfully curated menus.Feast is the perfect guide to effortless entertaining, offering nearly 100 recipes across 15 thoughtfully curated menus. Whether you're planning a festive holiday celebration, a relaxed family gathering or an intimate dinner with friends, this book has you covered.Drawing on the finest seasonal ingredients, the complete, ready-to-use menus span every kind of occasion, from Sunday brunches and summer lunches to unforgettable Hogmanay celebrations. But don't feel constrained - feel free to mix and match to create your own unique feasts from the huge range of delicious recipes.
Spinning Plates
Hamlyn's next big name in family-friendly cooking, from an author with a large community and proven sales. Anna's recipes demystify the art of cooking for busy families. They all work, are achievable for any level of cook, and taste fantastic. There are no fads or fuss, just good, honest, balanced food. Every recipe features clever swaps and switches to make cooking one meal for the whole family easy. From curries that can easily be made with chicken, fish or tofu, to quick quiches with 5 different flavor variations and stir fries that work with whatever veg you have to hand, Anna's recipes and simple substitution ideas make it easy to please everyone! The chapters are: - LIGHT BITES AND LUNCHTIME SAVIOURS; including Spiced Chickpea Flatbreads, and Peanut Noodles - WEEKDAY WONDERS; including Chili Two Ways, and Thai-style Fishcakes - SPEEDY PASTA; including Creamy Smoked Salmon and Asparagus Spaghetti, and Mushroom Parpadelle - FAKEAWAYS; including Biryani Three Ways, and Vietnamese Pork Traybake -WEEKENDS AND GATHERINGS; including Smokey Beef Brisket, and Spanish Chicken Pot Roast - SIDE ORDERS; including Maple Roasted Root Veg; and Black Bean and Edamame Salad The recipes are 50% vegetarian or adaptable to vegetarian, and all recipes are light on equipment, often cooked in one tray or pan, saving on expensive kitchen items and washing up.
The French Bastards
When The French Bastards crashed onto the Paris pastry scene in 2019, they turned heads. On a mission to bring fun and unexpected twists to precision baking, within days there were queues around the block for their chocolate babka, cruffins, feather-light croissants, baguettes and charcoal-sesame bread. With a global Instagram following and praise from peers around the world, this book includes 50 of the bakery's most iconic recipes to enable anyone around the globe to recreate their 'boulangerie, patisserie, bastarderie' vibes at home. From classics such as chocolate eclairs and pecan Paris-brest to buzzy modern favourites such as popcorn and caramel cheesecake and brioche pizza, you can find recipes that are guaranteed to impress. With fun, stylised photography of the bakery capturing the vibrant concept and classically Parisian locations, step-by-step techniques and tips for the home cook, The French Bastards is a cool, creative vision of the dynamic future of Parisian patisserie.
Breakfast for Dinner
Morning favorites get jazzed up and dressed for dinner. An exciting collection of daring recipes that break all the rules. Sample all the breakfast greats, from eggs, waffles, and sandwiches to hash browns, pancakes, and pastries. Not forgetting washing it all down with a brunch punch. Cooking traditional morning-time meals for dinner feels decadent. It's 8pm and you could cobble together an uninspiring chili con carne, like you do most Wednesdays. Or you could make what you really want--like you did before conformity came along with its sensible shoes and traditional meal times. While you're there, why not jazz it up a little? In Eggs The Way You Like Them, you'll find a truly outrageous indulgence like New Orleans Benedict, which has to be tried to be believed. Try the Monte Cristo from Hot Sandwiches & Savory Waffles. Discover Pulled Pork Hash and Hash Browns 3 Ways from Skillet Suppers, while Brinner in a Bowl will take you on a journey from east and west, from a spicy Nasi Goreng to a Caribbean Trini Saltfish Buljol. Tuck in to popular sweet and savory pancake recipes in From the Griddle with Chicks in Blankets and Blueberry Cotton Candy Pancakes. Why not whip up a sensational bake from The Pastry Basket, such as Bacon-butterscotch Cinnamon Rolls and Raspberry Coffee Cake. Last but not least, get on board with a Brunch Punch, an Espresso Martini, or Coffee Granita from Cocktails, Coffees & other Hot Beverages. You're in for a treat.
Glorious Table
Explore the joyful artistry and simple elegance of cooking with social media star Gloria Jang. Creating beautiful food is an art: it must be a feast not only for the eyes, but also for the mouth and the soul. Gloria Jang, the creator of Glorious Table, is known for her artful, playful approach to creating beautiful food that is exciting to make, amazing to look at, and incredible to eat. Her thoughtfully crafted recipes are meant for both everyday meals and special celebrations--both occasions where loved ones are enjoying food that is special because it's made with love and patience. Featuring over 100 recipes, Glorious Table will inspire you to slow down and enjoy the art and the process of cooking--and eating--amazing food. In Gloria's kitchen, you'll discover flavors that range from the bold (Steak Diane, P璽t矇 en Cro羶te) to the delicate (Ratatouille, Sunflower Scones) to the decadent (Lime Cream Cheese Cake Gelato, Raspberry Babka). Every amazing dish will inspire you to cook, share, and savor not just the food, but the joy of making it. Join Gloria Jang as she shows you how to fill bellies and hearts with wonderful food. As Gloria loves to say, "There is so much delicious food on our planet, so let's make life delicious!"
The Fromagerie
A comprehensive guide to French and Swiss cheeses, from expert cheesemaker Claude Luisier. Dip into this mouthwatering tome and discover the world of French and Swiss cheeses. Expert cheesemaker Claude Luisier has gathered together a selection of more than 50 cheeses in this guide and recipe book. Written for all those curious to learn more about the world of French and Swiss cheesemaking, Luisier takes readers on a journey from the tip of Normandie to the peaks of the Alps, introducing them to the diverse cheeses of these regions, as well as the artisans who craft them with skill, determination and passion. From b羶ches cendr矇es to Roquefort, Camembert to Comt矇, The Fromagerie has something to tempt the tastebuds of every cheese lover. Recipes include: - Spinach, Bleu d'Auvergne and pine nut tartlets - Croque monsieur with Morbier and truffled ham - Beetroot carpaccio and fresh goat's cheese cream - Alpine raclette spring rolls with apricot chutney - Asparagus, cured ham and Arradoy sheep's cheese salad
Mali Bakes
It's cake time! Start your delicious adventure in cake baking and retro decorating with this delightful baking book. Embark on a journey through cake making, the Mali Bakes way. This beautiful book is your ultimate guide to baking and decorating the cakes of your dreams! Start your adventures with simple cakes like apple and yuzu upside-down cake or Thai tea chiffon cake, before progressing to layer cakes in uniquely delicious flavor combinations--think buttermilk vanilla cake with brown butter custard, or pistachio cake with cardamom-roasted rhubarb. Along the way, you will be introduced to different cake-making methods and decorating finishes to learn how to make and pipe perfect decorations with buttercream. Adventurous bakers can test their skills with fifteen decorating projects to transform layer cakes into showstopping masterpieces, perfect for all of life's celebrations. Mali Bakes is a delightful celebration of color and baking and proves that cakes can be fun and full of flavor.
The Newlywed Cookbook
THE ESSENTIAL NEWLYWED COOKBOOK: The Good Housekeeping Test Kitchen offers couples 100+ recipes for every occasion--from easy weeknight dinners for two to entertaining a crowd. Celebrate your exciting new life together in the kitchen! This modern cookbook is ideal for newlyweds and new couples looking to whip up easy and delicious meals. With color photos of every dish and tons of kitchen know-how from the Good Housekeeping Test Kitchen experts, this couples cookbook is the perfect gift to start any pair on their lifetime culinary adventure together. SETTLING IN Gear recommendations and kitchen organizing tips from the Good Housekeeping Kitchen Appliances and Cleaning Labs help you set up your kitchenWEEKNIGHT WINNERS Fresh takes on chicken dinners, meaty meals, noodle night recipes, and plant-based plates--all on the table in 40 minutes or less ENTERTAINING RECIPES Menu ideas for date nights (cooking for two recipes), fan-approved game day recipes, foolproof dinner party recipes, brunch recipes, grilling recipes and holiday cooking recipes, too!This newlywed cookbook will bring joy to couples launching their new lives together with tons of cooking and meal planning inspiration. More than just a cookbook, it's the perfect wedding gift or engagement gift to start any new couple's kitchen cookbook collection
One Cheese to Rule Them All
100 cheeses from around the world. Decades of prize-winners. Two World Cheese Awards judges to guide you.Which is the ONE CHEESE TO RULE THEM ALL? You decide.Are you a Comt矇 connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then this is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses.Expect fascinating stories and stats, and an odyssey through the delicious world of cheese to discover the ONE cheese to rule them all.
Speedy Comfort
'Does exactly what it says on the tin! Speedy, comforting and filled with what people and families want to eat every day' - Poppy Cooks 'The most inspiring and down to earth chef' - Pinch of Nom 'Everything he does with food just POPS' - Nathan Anthony Think comfort food takes forever to make? Think again. ------------- Jon Watts is back with 80 delicious and comforting recipes - from classics like Mac & Cheese to bold flavours like Popcorn Chicken Katsu - all ready in 30 minutes or less. With batch cooking tips, comfort flavour hacks and air fryer shortcuts to make every meal a comfort classic. With chapters including: - Family Feasts- Old School Classics- Lighter Comforts- Easy Dinners- Weekend Treats- Cosy Traybakes- Puddings This is the ultimate cookbook for easy, delicious, home-made comfort food in a hurry. From winning crowd-pleasers to healthier fakeaways, there's something for every night of the week. With favourites like One Pan Baked Butter Chicken, healthy options such as Pad Thai, and even decadent puds like Baileys and Chocolate Mousse. Jon believes everyone can create amazing food from scratch, having worked hard himself to learn how to cook and put himself on track as a chef after serving time in prison when he was young. Jon's cooking and his personal story has already inspired a fast-growing audience to make delicious home cooked meals - so you can rely on him to deliver again and again. Like this? Check out Jon's other best-selling Speedy title: Speedy Weeknight Meals.
The Christmas Companion
From beloved author Skye McAlpine, an all-things-Christmas cookbook and gifty guide to the perfect holiday, from hosting to roasting-and everything you need to spread cheer with the people you love. From inimitable author Skye McAlpine, The Christmas Companion is a gorgeous wall-to-wall guide to an unfussy yet elegant Christmas to remember. With recipes both celebratory and deeply comforting that skew Italian, the book includes Christmas canon favorites like Ginger and Apricot Glazed Ham and Panettone Woodland Cake, edible gifts like Marzipan Fruits and Chocolate Salami, and fool-proof menus for every event-from two--person romantic dinners to blowout cocktail parties or Christmas lunch for twenty. But like any holiday devotee, Skye knows the preparation is half the fun. In The Christmas Companion, she also gives her best tips for creating the perfect holiday space: guides to making Candy Cane Heart Ornaments and "playing Santa," how to make your own Christmas crackers, and the most beautiful ways to decorate the Christmas table. A highly giftable holiday treat, The Christmas Companion is sure to perennially spread Christmas cheer.
A School Lunch Revolution
In this multigenerational cookbook for adults and children alike, Alice Waters, the award-winning chef and food activist, champions an empowered relationship between students and organic food, offering delicious recipes that will nourish future generations--and ourselves--from the inside out Education and food are two universal rights: all children deserve to go to school, and everyone should have the opportunity to eat nutritious food. After Alice Waters launched the farm-to-table movement with the opening of her acclaimed restaurant Chez Panisse, she went on to found the Edible Schoolyard Project, inspiring schools to source their food from local regenerative farmers and developing an edible education that would transform the school food experience for children worldwide. Now, in A School Lunch Revolution, the culinary icon reimagines the way we feed our children at school and at home. Beginning with what we cook in our kitchens, this book offers the first step to teaching the next generation the lifelong values of eating whole foods. Inspired by international food traditions, these versatile recipes explore an array of textures and tastes guided by the principles Waters believes compose memorable, organic meals: local and seasonal, affordable, diverse, simple and delicious, and beautiful. From one of the nation's most beloved chefs, here is a revolutionary reinterpretation of the classic school lunch for a more sustainable future.
Seriously Good Mug Cakes
A quick mix, a few minutes in the microwave and - ping! - you've got yourself a delicious, mug-sized treat! Seriously Good Mug Cakes shows you how easy it is to create tasty and satisfying bakes in minutes, with minimal measuring, mixing and washing up. Enjoy fruity favourites like Right-Side-Up Pineapple Cake or enter chocolate heaven with a Chocolate Mug Cake with Double-Chocolate Chips. For something besides cake, why not try making a Peanut Butter and Sesame Mug Cookie - or there's even a whole section on crumbles made in the microwave, with combinations like Apple and Blackberry or Dark Chocolate and Pear. There are even boozy bakes like Espresso Martini and Rum and Pineapple mug cakes, because sometimes grown-ups need a pick-me-up, too. With over 70 recipes, all which take less than 10 minutes to prepare and cook, it's never been easier to whip up a quick dessert or mid-afternoon snack. They're Mug Cakes. And they're Seriously Good.
The Unofficial Tiktok Cookbook, Volume 2
Discover 75 viral TikTok recipes and trending dishes in the second volume of bestselling The Unofficial TikTok Cookbook, perfect for easy home cooking and chefs of all skills! From viral Whipped Lemonade to trending Pasta Chips, explore some of the most popular, post-worthy TikTok recipes that are taking social media by storm. Test out the latest viral sensations and make some delicious dishes inspired by social media including: -Cucumber Salad -Baked Feta Pasta -Dubai Chocolate Bars -Dirty Soda -And much more! Featuring simple, step-by-step instructions, recreate the viral TikTok recipes taking over your FYP, all from the comfort of your home. Whether you're planning to post your cooking creations online or simply plan to taste test with friends, this book is a must-have for chefs of all ages.
Cookin' 9 to 5
Finger clickin' good recipes inspired by country music's biggest icon - Dolly Parton! 60 rootin' tootin' recipes that will have you jumping out of bed and stumbling to the kitchen. These lip-smacking recipes are full of many colors and flavors, and packed with Dolly's signature sass and flair. Recipes for delightful dinners, scrumptious desserts, good lookin' bakes and punchy cocktails are all inspired by Dolly's lyrics, albums and life. Pour yourself a cup of ambition and settle down to enjoy this foodie homage to country music's biggest icon. Drawing inspiration from Dolly's rich back catalogue, as well as her own life story, the recipes to enjoy from 9 to 5 include: - Islands in the Bream - 9 to 5 Spice Cauliflower - Love is Like a Butterfly Chicken - I Will Always Love Stew - Dolly's Tennessee BBQ Ribs
You Belong with Brie
The ultimate Swiftie cookbook, packed with fearless recipes celebrating every song, album and era. 60 enchanting Taylor-inspired recipes that will have you dancing around the kitchen in the refrigerator light. Whether you're looking for fearless dinner dishes, bejeweled desserts, delicate bakes or gorgeous snacks there is something for every Swiftie in this treasure trove of quick and easy recipes. Drawing inspiration from Taylor's albums, lyrics and life, the recipes are rich with references and facts for fans to enjoy. At teatime everybody agrees, this is the ultimate Swiftie cookbook! Drawing inspiration from across Taylor's unparalleled back catalogue, and every iconic era, recipes include: - Shawarma is my Boyfriend - Look What You Made Me Fondu - Guilty as Cinnamon Rolls - Donut Blame Me - I Knew You Were Truffle
Donal's Real Time Recipes
Donal's Real Time Recipes has been designed with busy lives in mind. No marinading or time-consuming techniques, just STRAIGHT THROUGH COOKING. Think quick sauces while the pasta is in the pot, char-grilled chicken whilst you prep a fresh chopped salad, speedy microwave greens, crisped air-fryer new potatoes - KITCHEN MAGIC using readily avilable supermarket ingredients. 90 FAMILY FAVOURITES IN 30 MINUTES OR LESS from the moment you step into the kitchen to the moment you sit down with a delicious home-cooked meal in front of you. Recipes include: favourite pasta dishes like Sausage and Creamy Tomato Rigatoni and Basil and Ricotta Linguine; super tasty one-pot suppers like One-pot Spring Lamb and Mint Peas and Chilli Crisp Steak and Noodles; mouth-watering bowl food like Tomato Hoop Soup and Grilled Cheese Croutons and Hot and Sour Prawn and Noodle Laksa.
Tickle Your Pickle with Shedletsky's
65 recipes that put handmade pickles center-stage from classic deli-style dill-pickled cukes and Italian giardiniera to Korean kimchi and South American curtido. Traditional accompaniments for meat, cheese, and fish, pickles are enjoying something of a return to glory as a new generation of eager foodies discover their crunchy, tangy charms. The recipes and methods showcase everything that modern picklers and fermenters Shedletsky's have learned since launching their award-winning brand. Even after thousands of hours of chopping, salting, and brining vegetables, they find the process magical as it connects them with the past in a visceral, hands-on way, while still producing something incredible to eat. Here you will find all the tools you need to get started with making your own extraoridinary pickles and ferments at home, as well as recipes and brilliant ideas for what you can do to put your "pickles into practice" once made. From bar snacks, sandwiches, and salads to substantial hot dishes and other ideas for the pickle-devotee such as drinks, including an ingenious take on the trending Pickleback shot.
Dobre Dobre
"This will be irresistible to anyone hoping to find the culinary key that unlocks the good, not too sweet secrets of Polish baking." --Library Journal, Starred ReviewDiscover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120+ recipes from James Beard Award finalist Laurel Kratochvila. Poland's distinctive baking culture is a product of its rich and complicated history, from the World Wars to the rise of Communism to the cultural exchange that inevitably happens to a country with seven neighbors and endless migration. Step into the Polish piekarnia (bakery) and be greeted by an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves. In this repertoire-expanding baking book, American-born, Berlin-based baker and 2023 James Beard Award finalist Laurel Kratochvila brings you more than 120 familiar and inventive treasures--innovative recipes of her own and from pioneering Polish bakers, including: Horseradish, Beet, and Summer Greens Bialys Sunflower Rye Loaf Plum Butter Carnival Donuts Rano Piekarnia's Summer Bilberry Buns Chocolate and Whipped Cream Warsaw Cake Karpatka (Cream and Choux Cake) Soft Iced Toruń Gingerbread Rose and Almond Jewel Rugelach Twisted Krakow Bagels Sauerkraut and Mushroom Rolls And much more. Vivid storytelling and fascinating historical details illuminate each recipe's significance: If you want to start a fight with a French person, tell them that baba au rhum is Polish. In the eighteenth century, while exiled in France, Polish King Stanislaw I sent a dry babka back to the kitchen, spurring his pastry chef to soak it in sweetened alcohol to everyone's delight--and thus, the emblematic French dessert was born in a Polish court. Beautiful photography makes it feel as if you're right there beside Laurel, stepping into a warm bakery on a cold winter's day, picking baskets of wild bilberries in July, and biting into a soft yeasted bun, jammy strawberries oozing down your chin. Cheesecakes, wafer cookies, gingerbread, country loaves: These recipes aren't just for those curious about the new wave of Polish bakeries or nostalgic for the old-world treats or Jewish delights of their childhood--they're for any home baker looking to fill their cookie jars and bread boxes with inspiration. EXPERT AUTHOR + RELIABLE RECIPES: Lauded professional baker Laurel Kratochvila is the owner of Fine Bagels bakery and caf矇 in Berlin and author of the award-nominated cookbook New European Baking. Her thoroughly tested, reliable recipes range from easy to advanced and include clear instructions and step-by-step directions for making and shaping various base doughs. SURVEY OF POLISH BAKING: Dobre Dobre's curated selection of more than 120 recipes encapsulates the wide range and diversity of Poland's exciting baking culture. Discover contemporary spins on the classics, traditional holiday treats, desserts from the diaspora, recipes with Jewish roots, including bagels, bialys, and challah, and much more. No one book can capture a country's entire baking catalog, but Dobre Dobre comes close. UPLIFTS PIONEERING BAKERS: In addition to Kratochvila's work, the book spotlights ten stars on the Polish baking scene and in the diaspora by featuring their recipes. BEAUTIFUL TRAVELOGUE: Visit Poland via these stunning photographs and delectable recipes, perfect for armchair travelers and heritage seekers. Perfect for: Home bakers of all levels Bakers of Jewish or Eastern European heritage Those curious about the ongoing bakery renaissance in Eastern, Central, and Northern Europe Cookbook collectors Buyers of books like Mooncakes and Milk Bread by Kristina Cho, New World Baking by Bryan Ford, Scandinavian from Scratch by Nichole Accettola, Mamushka by
Beyond Baking
Beyond Bakingups the ante on plant-based baking, with sweet and savoury recipes that use simple, natural, plant-based ingredients. Beyond Baking is an evolution in pastry from award-winning pastry chef Philip Khoury - an exploration of how far baking can go when it's guided by flavour, process, and purpose, rather than tradition alone. These recipes are the result of years of rethinking everything - what gives structure, what builds richness, what creates lift and tenderness - without relying on eggs, dairy, or highly processed alternatives. Instead, they use familiar, natural ingredients to achieve results that feel completely fresh: croissants that shatter, cakes that stay tender for days, savoury pies that could hold their own in any bakery window. Inside, you'll find easier bakes like Peanut Butter Choc Chop Cookies and Light Fruit Cake, showstoppers like Pistachio and Raspberry Cream Dream and Muscovado Medovic and a dedicated chapter on laminated pastries featuring Croissants, Almond Pain au Chocolat, and other sweet risen treats like glazed Doughnuts and Pistachio Babka. The savoury chapter brings deeply satisfying options like Corn-ish Pasties, Sausy Roll and Nightshade Quiche, all made with technical care and zero shortcuts. Foundational techniques are clearly explained in The Plantry, and select new recipes include QR code tutorials to walk you through every fold, mix, and proof. Whether you're just beginning or looking to expand your craft, Beyond Baking invites you to look again at what baking can be when it's not copying what came before, but creating what comes next.
Milk Street Shorts
Transform your home cooking with the smartest, simplest, most powerful recipes from the James Beard Award-winning team at Milk Street. In the kitchen, brevity is brilliant. Short recipes are the ones cooks remember best--not only because they're simple to make and easy to repeat, but because they are boiled down to their elemental beauty and charm. In Milk Street Shorts, Christopher Kimball and his team of cooks and editors have developed a repertoire of nearly 150 genius recipes that are casual, improvisational, and fun. These recipes are not just short--they're bolder, better cooking because they're short. Their essential cleverness gives them power that does not require long ingredient lists or all-day cooking. And every recipe packs a punch--throw-it-together meals like "Nothing Soup,"Chili Crisp Peanut Noodles, and Five-Ingredient Pork and Kimchi Stew, snacks and side dishes like Sunflower Hummus, Crispy Spiced Chickpeas, and Salt and Vinegar Smashed Potatoes, and smart ways to use your oven, like Reverse-Sear Pork Loin, Skillet Lasagna, and Two-Hour Turkey. Recipes are organized by simplicity--Short, Shorter, and Shortest--with chapters including skillet suppers, sheet-pan tray bakes, and weeknight desserts like Clementine Blender Cake.
Chocolat
From the bestselling, James Beard Award-winning food writer and author of G璽teau comes a beautifully illustrated cookbook that celebrates the French love affair with chocolate, featuring over 100 elegant recipes. In France, chocolate is more than a treat--it's a daily essential, and in Paris, it's nothing short of an obsession. At the legendary food market ?picerie Bon March矇, hundreds of square feet are dedicated to everything chocolate, from biscuits and bonbons to baking bars and luxurious tins of drinking chocolate. At home, chocolate shines in creations like p璽te ? tartiner (homemade Nutella) and g璽teau au chocolat, a rich, nearly flourless cake with a texture that dances between mousse and moist crumb. The recipe for this cake in Chocolat is the little black dress of desserts: simple yet irresistible. While desserts like profiteroles, 矇clairs, or b羶ches de No禱l require some practice, many chocolate desserts are easy to make, thanks to chocolate's minimal need for additional ingredients. Alongside the user-friendly recipes are stunning illustrations by Parisian artist Cassandre Montoriol, providing a visual feast that enhances the rich flavors of the desserts described. Whether a dark chocolate mousse served whimsically in an ice cream cone or a lavender chocolate tart to delight your lunch guests, Chocolat celebrates simplicity and endless versatility--a must-have for your cookbook shelf, promising inspiration with every page.
The Sheet Pan
Streamline your kitchen and cooking with 150+ recipes and step-by-step photographs for easy one-pan meals. The sheet pan is a cook's blank canvas for creativity. Fill it up. Exciting possibilities open up when you turn to this sheet pan cookbook for all your weeknight dinners, breakfasts, snacks, and beyond. You'll build extraordinary layers of flavor, while also streamlining the cooking process. Ingenious ATK techniques for the best-tasting roast chicken and potatoes, juicy seared steaks, and even curries, griddled burgers, and tacos await. Elevate every meal with captivating flavors and textures Baharat Chicken with Potatoes and Herb-Date Salad is a smorgasbord of vibrant toppings and sauces. Lime-Glazed Salmon and Crispy Rice Salad features a sheet pan-size layer of irresistible, crunchy toasted rice. Roasted Gnocchi with Blistered Cherry Tomato Sauce achieves golden, blistered potato pillows and a sauce that cooks right in the pan. Streamline weeknight cooking and cleanup: Cook Sweet Potato Vermicelli with Vegetables and Pork together on the sheet, without the hands-on stir-frying. Braise--yes, braise--potatoes on the sheet before roasting Loukaniko and Lemony Potatoes with Feta-Dill Sauce. Serve dishes you never thought you could from the sheet pan: One Big Pancake (with fun mix-and-match toppings) serves eight breakfast all at once. Mac and Cheese achieves a sweeping landscape of crispy noodles--no fighting for your favorite part. Zucchini, Leek, and Pea Soup lets the oven do all the work; crisp a proscuitto topping on the sheet, then roast the vegetables (without chopping), and puree.With 150+ beautiful one-pan meals that you can bring right to the table in the pan, you'll look forward to sheet pan dinners every day.
![The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]](https://cdn.kingstone.com.tw/english/images/product/9638/9780593839638m.webp "The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]")
The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]
From brisket to steak to live-fire smoking, here's everything you need to know about cooking meat. This deluxe boxed set from the revered fire wrangler behind Austin's Franklin Barbecue features exclusive paperback editions of his three iconic books: Franklin Barbecue, Franklin Steak, and Franklin Smoke. From America's foremost barbecue authority and New York Times bestselling author Aaron Franklin comes this collection of three essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning co-author Jordan Mackay unlock the secrets behind truly great barbecue, mind-blowing steak, and delicious smoked meat at home, sharing years' worth of hard-won knowledge. Franklin Barbecue This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking ridiculously delicious barbecue. Franklin Steak This indispensable guide is the be-all and end-all to cooking steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have. Franklin Smoke The ultimate guide to live-fire grilling and smoking at home, these recipes will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler. Detailed chapters feature Franklin's recommended tools and techniques, with delicious new ways to incorporate both fire and smoke into your everyday cooking. Featuring more than fifty technique-driven recipes for meat, fish, poultry, and vegetables, and including the best rubs, sauces, and sides, this comprehensive, beautifully photographed collection of three in-depth guides is the ultimate barbecue companion.
Thyme for Dessert
Thyme for Dessert is a stunningly photographed and practically minded celebration of West Coast flavours for the sweet-toothed that is sure to delight locals and visitors alike. This decadent book of dessert recipes embraces the varied flavours of the West Coast, drawing from its abundant wild and cultivated plants and from its rich medley of cultures to create mouthwatering local recipes. Covering cookies, bars, breads, cakes, pies, pastries, and frozen desserts, you'll find treats for sugar-lovers and savoury dessert fans alike in this small but mighty cookbook perfectly sized for everyday kitchen use. With ample suggestions for substitutions and a section on preserving, the home chef will find these recipes practical enough to incorporate into daily life and unique enough to impress on special occasions. Thyme for Dessert includes every type of West Coast ingredient: from local plants like spruce tips and haskaps, and abundant introduced vegetation like blackberries and zucchinis, as well as iconic staples from vibrant local immigrant communities such as garam masala and truffles. DL Acken's latest cookbook is a gorgeous tribute to the rich flavours of her home region that showcases delicious sweets that will entice locals and visitors alike.
Advent
Selected for Jamie Oliver's Cookbook Club 'I love it. As soon as I opened this, I felt it was Christmas.' - Diana Henry Advent celebrates the magical run-up to Christmas with over 100 classic German baking recipes. The Advent season is one of the most special times of the year, when candles twinkle, the Christmas tree is decorated, and the smells of cinnamon, nutmeg and clove fill the kitchen. In the modern classic Advent, Anja Dunk shares her recipes for the very best of traditional German festive bakes. From lightly spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts, snow-capped coconut macaroons, to marzipan-filled Stollen, edible tree decorations, lucky meringue mushrooms and a gingerbread house dripping with candies and sugar icicles, you will find delectable spiced treats to fill your Bunter Teller and share with friends and family. Featuring Anja's own linocut illustrations and evocative photography, this stunning, burgundy-coloured clothbound edition will be a family favourite for many years to come. The weeks of Advent hold all the sweet, almost unbearable anticipation of Christmas for days on end and this gorgeous book embraces that fairy-tale feeling within its pages.
After the Feast
After the Feast features 25-ish easy-to-follow and flexible recipes to help you make the most out of the leftovers from your turkey dinner-not just the bird but also common sides like mashed potatoes, cranberry sauce, and roasted vegetables. Reduce food waste while remixing your festive meal into delicious and comforting dishes inspired by flavours and culinary techniques from a variety of cultures. The recipes in this cookbooklet are accompanied by whimsical (read: poorly executed) illustrations that ostensibly depict the finished dishes.Two dollars from each print copy sold support food security initiatives in Nunavut through the Qajuqturvik Community Food Centre.
After the Feast
After the Feast features 25-ish easy-to-follow and flexible recipes to help you make the most out of the leftovers from your turkey dinner-not just the bird but also common sides like mashed potatoes, cranberry sauce, and roasted vegetables. Reduce food waste while remixing your festive meal into delicious and comforting dishes inspired by flavours and culinary techniques from a variety of cultures. The recipes in this cookbooklet are accompanied by whimsical (read: poorly executed) illustrations that ostensibly depict the finished dishes.Two dollars from each print copy sold support food security initiatives in Nunavut through the Qajuqturvik Community Food Centre.
The Pumpkin Spice Cookbook
Smothered in small-town coffee shop in fall vibes, this recipe book is a love letter to the coziest season of all. For fans of the runaway BookTok trend for heartwarming, small-town romances, now you can bring the coziness into your kitchen with over 40 irresistible recipes. It's the season to reach for warm cupcakes, sweet crunchy biscuits, gooey pumpkin pie and cozy up with a blanket to sip on a delicious pumpkin spice latte. When those golden leaves start to fall, you know it's time to rustle up all the comforting dishes and indulge in delicious sweet treats. From classic Pumpkin Pie to Spiced Plum Pudding and the ubiquitous Pumpkin Spice Latte, The Pumpkin Spice Cookbook celebrates the season with a treasure trove of cozy, soul-warming recipes that are nostalgically evocative of home and all its comforts. The Pumpkin Spice Cookbook has over 40 indulgent recipes to bake, poach or roast, including a selection of delicious pumpkin recipes to help you get the most out of the coziest season, year after year. Also available: The Cinnamon Bun Cookbook
Australia's Submariner Chefs
The Oberon Class Submariner Chef must endure the hardship and demands of satisfying a crew of some seventy tired and hungry sailors three times a day, from a space no larger than small garden shed. The unrelenting tossing of a submarine on the surface, the angles of a submarine underwater, make it a significant challenge. Added to this, the submarine environment limits the holding of fresh produce, therefore the skills and creativity of the Chefs is essential to provide the expectations of the crew and usually morale. This book serves to keep alive the legacy of the many submariner Chefs who have served our country. Those who follow them will carry on the traditions, pride, and values of the Royal Australian Navy.
Christmas Jars Cookbook
From New York Times bestselling author Jason F. Wright and his family, give the gift of warmth and kindness this holiday season--one jar, one recipe, one story at a time. Inspired by the heartwarming tradition of Christmas Jars, the national phenomenon that has touched the lives of millions of people, Jason F. Wright has created a unique cookbook that celebrates the joy of giving through thirty delicious homemade recipes. Filled with mouthwatering recipes like Rudolph's Maple Carrot Cupcakes, Kason's Caramel Apple Cheesecake Dip, and Christmas Movie Caramel Corn, these tasty treats are perfect for sharing with neighbors, friends, or anyone in need of a little holiday cheer. Most recipes in The Christmas Jars Cookbook are designed to be lovingly prepared and then gifted, including fifteen crafts for holiday packaging, turning simple ingredients into moments of kindness. But this cookbook includes more than just food--it's filled with inspiring real-life stories from people who have given or received Christmas Jars, along with creative craft ideas to accompany your gifts. Whether it's a jar of Sift and Gift Hot Chocolate mix, a batch of Ginger Cream Cookies, or a heartfelt craft like Hope's Mini Decorative Wreath, these ideas will help you spread love and holiday spirit. Perfect for the giving season, The Christmas Jar Cookbook reminds us that the best gifts come from the heart--and sometimes, from the kitchen.
The Farm Kitchen
A second book from the highly regarded ethical food brand Pipers Farm from Devon, organized seasonally and including 80 carefully crafted recipes for meat, fish and vegetables that celebrate honest food made with local, sustainable ingredients. Taking inspiration from the farm, the field, the hedgerow and the coast, Pipers Farm offers seasonal, sustainable, carefully crafted, wholesome and uncomplicated recipes that celebrate simple, honest ingredients. Chapters are organized by season and include From broad bean, pea and sheep's cheese toasts to New England-style lobster rolls. Filled with common sense, timeless values around the food we grow and eat, each chapter also includes feature essays on key considerations around food and farming in the UK at present, from chalk streams to regenerative farming, how our chicken consumption can be more ethical, growing your own veg to food diversity, all of which will provide talking points for the publicity campaign around the book.
The Japanese Art of Pickling and Fermenting
Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious preserved vegetables at home. In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations. Nakazawa grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season. Her mother taught her how to preserve food using ancient Japanese fermenting techniques to make Amazuke (sweet vinegar pickles); Asazuke (quick pickles); Kasa zuke (sake lees pickles); Misozuke (miso pickles); Nukazuke (rice bran pickles); and more. Upon moving to Australia, Nakazawa started to grow and preserve her own vegetables and became inspired to share her knowledge and recipes for pickling and fermenting all kinds of produce, including daikon, cucumber, cabbage, carrot, onion, garlic, ginger, umeboshi, even eggs, and chrysanthemum leaves! In this book Nakazawa explains the difference between these pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, she shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this volume not only a practical guide filled valuable knowledge, but also a book filled with love.
Cooking Fast and Slow
A collection of over 100 simple, satisfying, plant-packed recipes that are low on effort but big on flavor, from Natalia Rudin, the viral creator behind Nat's Nourishments. Loved for her quick and delicious recipes whipped up after a long day as a personal chef, Natalia Rudin has created a show-stopping cookbook full of (mostly) plant-based recipes that are guaranteed to comfort, nourish, and delight. With chapters organized by timeframe that take less than 15 minutes, 30 minutes, or an hour; slower recipes to savor at the weekend or with friends; meal-prep ideas to elevate your packed lunches; breakfasts to be enjoyed slow or on the go; and treats to satisfy every sweet tooth, there is a recipe for every occasion. These recipes are short on ingredients but big on flavor and nutrition, with plenty of suggestions for additions and substitutions to suit what you eat and what you have available. Smashed Miso Butterbeans and Crispy Soy MushroomsBasil, Zucchini, and Pistachio MafaldineBlistered Tomatoes and Chickpeas over Creamy PolentaRomesco Roasted Vegetable Quinoa BowlFluffy Buckwheat Pancakes with Date CaramelChai-Spiced Chocolate and Pecan BlondiesFilled with silky sauces, sweet treats, and morning delights, Cooking Fast and Slow takes simple ingredients and elevates them so that every meal feels special and tastes incredible.
Pastry Temple
Make out-of-this-world, showstopping bakes by perfecting the Three Pillars of Pastry (brioche, puff pastry, and croissant) with the steady hand of a self-taught baker as your guide. In this pastry cookbook, you'll find 30+ innovative, sweet and savory recipes crafted by the highly sought-after Temple Pastries bakery. JOIN THE CULT OF THE CROISSANT! In this creative pastry cookbook, master three foundational dough recipes: brioche, puff pastry, and croissant. Then build confidence with 30+ recipes that bring those bakes to life in all their mouthwatering glory. Author Christina Wood--self-taught home baker turned owner and benevolent leader of Temple Pastries--swoops in to demystify those intimidating, picture-perfect pastries that may have felt too challenging to attempt. Ideal for experienced home bakers, you'll find step by step guidance in clear, unambiguous language; detailed timelines for planning your day; and plenty of process shots to bestow necessary confidence. Includes savory and not-too-sweet flavors such as: Chinese Five-Spice Kouign AmannGochujang BabkaHarissa-Sweet Potato Rosette Tart with FetaCheesy Blistered Tomato CroissantSweet tooths are covered too!Poached Quince Tarte TatinCreme Brulee DonutSumac-Roasted Strawberry Cheesecake CroissantWe know you've already mastered cakes and cookies. Now take your skills to the next level with these three mouthwatering pillars of pastry!
Good Things
NEW YORK TIMES BESTSELLER - From the author of Salt, Fat, Acid, Heat--and one of America's most beloved chefs and teachers--125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes--simply put, the things she most loves to cook for herself and for friends--and infuses them with all the beauty and care you would expect from the person Alice Waters called "America's next great cooking teacher." As Samin says, "Recipes, like rituals, endure because they're passed down to us--whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool." Good Things is an essential, joyful guide to cooking and living, whether you're looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you'll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). Good Things captures, with Samin's trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.
