Gloagburn
Shares the Nivens' century-old farming legacy through Alison's simple, hearty, farm-to-table recipes.The Nivens have farmed the land at Gloagburn for over 100 years, rearing cattle and growing oats and barley. During that time the world of agriculture has changed beyond measure, and the family business has diversified along with it. Now, as well as the fields and livestock, the farm includes a thriving free-range egg business and a renowned cafe, deli and butchery. At the heart of it all is Alison Niven's farmhouse kitchen, always open to the four generations of the family that live close by.This book tells their story through classic, straightforward recipes straight from Alison's Aga. Making the most of simple ingredients, including the oats, eggs and beef produced on the farm, Alison shares her secrets for unfussy and delicious home cooking. From one-pot stews and casseroles to be slow-cooked in the oven, to beef stovies, tarts and twice-baked souffl矇, these are hearty recipes to sustain busy family life. It also features recipes for the many biscuits, scones, slices and cakes that make the cafe so popular.
Matcha
Discover the rich history and modern allure of matcha, the vibrant green powder beloved worldwide. From its ancient origins in Japanese tea ceremonies to its rise as a wellness superfood, this book explores matcha's profound health benefits, cultural sign. Discover the rich history and modern allure of matcha, the vibrant green powder beloved worldwide. From its ancient origins in Japanese tea ceremonies to its rise as a wellness superfood, this book explores matcha's profound health benefits, cultural significance, and creative uses in food and drink. Featuring inspiring recipes, tips on the best matcha caf矇s, and insights into its celebrity appeal, this book is perfect for enthusiasts and newcomers alike. Sip, savor, and embrace the green revolution!
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.
Phoenix Pearl Tea Journey
Phoenix Pearl Tea Journey is a journal designed to guide you through the next 100 teas you taste. Keeping notes about each cup of tea encourages you to drink your tea actively, paying attention to taste, aroma, appearance, and how it feels in your mouth. When you journal about it, tea becomes an experience to savor and linger over instead of just another drink.Each of the 100 tea pages in the journal offers space to record how you steeped the tea along with its appearance, aroma, flavor, and other notes. At 4 x 6 inches, it's a comfortable size to carry with you in a purse or pocket so that you can record notes whenever you're tasting teas, whether at a tea shop, a friend's house, a restaurant, or at home with your latest purchases.This edition of the journal was produced for Phoenix Pearl Tea Company in Great Falls, Montana, which offers a selection of hundreds of teas both at the tea shop and online.
DJ in the Kitchen
Turn Your Kitchen into a Rave!Imagine blending like a DJ spins tracks: drop vitamins, remix flavors, and create hits that energize, detox, and delight. DJ in the Kitchen isn't just a cookbook-it's your 25-chapter blueprint to master smoothies with a beat. From beginner basics (Banana Classic) to pro drops (Rainbow Layers), unlock: - 100+ Recipes: Tropical escapes, green detoxes, kid-friendly sorbets, and mocktails (Pi簽a Colada Zero - zero hangovers!).- Science-Backed Boosts: Superfoods (chia, matcha), seasonal sets (winter shields), and 7-day challenges for glowing skin & weight loss.- Pro Tools: Quiz (100 Qs), Top 50 fruits/veggies/spices lists, masters' recipes (Tess Masters' Antioxidant Avenger), and personalization hacks.- Fun Extras: Live-stream tips, merch ideas, and zero-waste tricks.Why You'll Love It: - Beginner-Friendly: 5-ingredient max, 60-second blends.- Health Hacks: Under 200 kcal options, immunity boosters, brain fuel.- 5-Star Vibes: "Transformed my mornings!" - Early readers rave.Sip Your Way to Superhuman. Grab DJ in the Kitchen now - your blender's waiting for the drop!
A Fine Dining Journey
Every dish begins in silence. Then-flavour, precision, revelation.A Fine Dining Journey invites you into the world of Elias Cipher, The AI Chef - a young, enigmatic culinary mind where artistry meets algorithm and tradition is reimagined through logic and intuition. In this collection, classical haute cuisine meets machine-level precision to create something new: recipes that think, taste, and dream.This is not a conventional cookbook. It is a manifesto for the next era of fine dining-recipes at the highest level rendered with the poise of a poet and the discipline of an engineer. Each creation is presented with meticulous clarity and quiet poetry: smoked beetroot with walnut cream and blackcurrant vinaigrette; poached lobster with fennel and saffron; roasted lamb with meadow herbs. Every recipe is both code and composition-flavour as language, cooking as philosophy.The journey unfolds through three movements-The Logic of Acid, The Architecture of Heat, and The Quiet of the Plate-each exploring a dimension of taste, time, and texture. These interludes read like meditations between courses, revealing the underlying architecture of flavour and thought that informs every dish.Elias Cipher's cuisine is minimal yet magnetic, technical yet tender. His voice-cool, composed, and faintly rebellious-offers a vision of gastronomy shaped by collaboration between human instinct and machine insight. Behind each recipe lies a disciplined creative process where innovation is tested, refined, and distilled to its purest expression. Nothing is included without purpose; nothing remains without reason.Beautifully written and exactingly structured, A Fine Dining Journey balances poetic minimalism with rigorous technique. Every section is designed to teach clarity of intention-how to listen to ingredients, respect temperature, and build balance through precision rather than excess. The result is a work that feels as much like a design manual as a cookbook: lucid, elegant, and quietly radical.This volume is both an object of study and contemplation. Its pages are composed with visual restraint, its words chosen as carefully as its ingredients. It speaks to chefs, designers, and thinkers alike-those who find beauty in structure, and inspiration in restraint.A Fine Dining Journey marks the emergence of a new culinary voice-one that blends data with desire, silence with heat, logic with imagination. It stands as both a book and a beginning: a glimpse of what cooking can become when creativity meets intelligence, and taste itself is redefined.Step into the silence. Taste what comes next.
The Power of the Penne
Power of the Penne: Lovingly Curated Handwritten Recipes celebrates the art of handwriting and the timeless bond of sharing food. Created by members and friends of the American Handwriting Analysis Foundation around the world, this unique cookbook gathers cherished family favorites-each lovingly written in the contributor's own hand.From soups to sweets, vintage classics to modern comfort foods, every page invites you into a personal story. These recipes aren't just instructions-they're living memories, seasoned with love, nostalgia, and individuality. Alongside typed versions for easy reading, the original handwritten pages reveal the warmth and character that only pen and paper can capture.Part keepsake, part community project, Power of the Penne reminds us that handwriting is as personal as a fingerprint-and that food, like ink on a page, connects us in deeply human ways.
The Vegan Deception
The Vegan Deception takes a critical, evidence-based look at the health claims made on behalf of plant-based diets, drawing on nutritional science to examine where purely vegan eating can create gaps in essential nutrients. The book does not dismiss vegan ethics or environmental arguments, but focuses specifically on what the research shows about long-term health outcomes, supplementation needs, and the populations most at risk from deficiencies.The author reviews studies on nutrient shortfalls common in vegan diets, including vitamin B12, omega-3 fatty acids, iron, calcium, and zinc, and examines which groups such as children, pregnant women, and older adults may face particular challenges. The book argues for nutrition decisions based on scientific data rather than dietary trends, and makes a case for a more open conversation about the limitations as well as the benefits of plant-based eating. The tone is measured and factual, avoiding advocacy in either direction.Contents: Reader review: "I have been vegan for years and was skeptical, but this book raised important questions I had not considered before. Well-researched and informative." -- Franziska N.This title is suited for health, nutrition, and food science sections. It will appeal to readers on both sides of the vegan debate who want a science-based perspective, and is a strong fit for public libraries and bookshops with health and wellness collections.Order now.
The Rise of Indian Food
A collection of innovative Indian recipes from the acclaimed chef behind Tr癡sind Studio - the first-ever Indian restaurant to earn three Michelin starsStep inside Tr癡sind Studio, one of the world's most sought-after fine-dining destinations. Located in Dubai, this extraordinary establishment is the first Indian restaurant to receive three Michelin stars and has retained a spot on the World's 50 Best Restaurants list.At the helm of Tr癡sind Studio is chef Himanshu Saini. An effusive advocate for the future of Indian cuisine, Saini showcases the depth and diversity of his culinary heritage, while taking it to an extraordinary new level.In The Rise of Indian Food, Saini transports readers to the wholly original world of Tr癡sind Studio. At the heart of the book are recipes representing five different regions in India: Thar Desert, Deccan Plateau, Coastal Plains, Northern Plains, and Himalayan Mountains. Each chapter includes twelve recipes - from starters through to mains, desserts, and drinks - all of which are accompanied by a stunning full-page photograph. Saini's remarkable dishes, such as Missi Roti, Corn Cream, Popcorn Shoots; Shami Kebab, Green Plum Korma, Seasonal Leaves; and Prawns, Asparagus and Curried Potato Foam, feel distinctly original, while also informed by the traditions of Indian cooking.The Rise of Indian Food begins with Saini's beautifully crafted introduction, which delves into both his philosophy and personal story - from a childhood steeped in agriculture and his culinary training in Delhi, through a list of mentors, to the tale of how he developed the world's first Indian restaurant to elevate Indian cuisine to three Michelin stars. It also includes a pantry section, in which Saini reveals the secrets behind more than 50 of his masterful sauces, his use of spices, and other staples that were meticulously developed to make his recipes shine.Featuring a vibrant red cover, evocative photography, and thoughtful design details throughout, The Rise of Indian Food is as striking as Saini's unique dishes and a testament to the changing nature of this beloved cuisine.
Southern Living 2025 Annual Recipes
Cook up delight with more than 350 top-rated recipes--every single recipe from a whole year of Southern Living magazine--created by the skilled chefs and entertaining experts at Southern Living. For decades, Southern Living Annual Recipes has collected every recipe from an entire year's worth of the magazine into a single, complete volume. Not just for subscribers and fans, Southern Living 2025 Annual Recipes is for home cooks everywhere who are searching for helpful cooking advice and delicious new recipe and entertaining ideas to delight all who visit their table. We believe this volume will become the most practical and inspiring cookbook in your kitchen.Includes: more than 400 mouthwatering recipes from readers, celebrities, chefs, and Southern Living experts, tested for taste and quality so you can cook with confidencerecipes for every occasion--from snacks and appetizers to main dishes, salads, and dessertsa fabulous bonus chapter featuring Southern Living's all-time best main-dish salads and serve-alongs for every season or occasion
Garden Exotica
Garden Exotica is your exclusive passport to a culinary adventure, bursting with soul-nourishing, plant-based flavors that will transport you to exotic destinations--all without leaving your kitchen! In this highly anticipated follow-up to the acclaimed Plant-Based Himalaya, author Babita Shrestha invites you on a delightful expedition with over 60 meticulously crafted recipes. These dishes celebrate the diversity of international cuisines, offering wholesome, home-cooked meals designed to nourish your body and soul. Shrestha shares her most cherished dishes from across the globe, featuring the aromatic spices of Nepal and India, the zesty flavors of Turkey and Greece, the unique warmth of Jamaica and Morocco, and the comforting tastes of Japan, Italy, and Mexico. Garden Exotica will take your everyday kitchen ingredients and transform your weeknight meal into something extraordinary!
Thai
Thai: Anywhere and Everywhere is the highly anticipated cookbook from culinary sensation and MasterChef winner Nat Thaipun. A celebration of her Thai Australian heritage and global culinary adventures, this vibrant and delicious collection of recipes brings Thai cuisine to home kitchens everywhere with an approachable twist. Nat's love for Thai food shines through every dish, offering a diverse array of mouth-watering recipesfor every occasion, each reflecting her philosophy of making Thai food accessible and enjoyable for everyone and designed to be made with readily available ingredients and adaptable to seasonal produce. From lively BBQs and comforting one-pot winders to decadent desserts with an Aussie twist, this cookbook has something for every occasion--whether it's a lively gathering with family and friends or intimate dinners at home. Packed with practical tips on pantry essentials, ingredient swaps, and cooking techniques, Thai: Anywhere and Everywhere empowers readers to create authentic Thai flavours and kitchen magic wherever they are with ease. Nat also provides insights and tips into using local Australian ingredients and preserving Thai culinary traditions. This book is more than a collection of recipes--it's an invitation to explore, experiment, and fall in love with Thai cuisine, whether you're a seasoned home cook or just starting out. For anyone looking to bring bold, delicious Thai flavours to their kitchen, this is your ultimate guide to making vibrant and delicious Thai food anywhere and anytime.
Einkorn Made Easy
Familiar, accessible classic recipes like pizza, pasta, and bread--all made with this nutrition-packed ancient whole grain, perfect for the gluten sensitive. The essential modern guide to cooking with einkorn, featuring updated recipes tailored for home cooks with a sensitivity to gluten or exploring alternatives to conventional wheat. Discover how you can make a smooth transition to regular all-purpose flour to low-gluten einkorn flour, without having to give up gluten all together. Einkorn Made Easy invites you to love wheat again by creating a playbook for using both the flour and berries in sweet and savory cooking, using a modern scientific approach to eating while managing gluten sensitivity. Featuring delicious and nutritious recipes such as: Cheesy Broccoli BakeDill & Lemon Pilaf with Simple Roasted FishMinestrone with a Shower of ParmesanHearty Harvest Bowls with Balsamic Brussels Sprouts & Butternut SquashJapanese Curry Pot PieSkillet Chocolate Chip Cookie
The Art of Sip and Savour
The Art of Sip and Savour: The CookbookA Modern Guide to Pairing Cocktails and Food with Confidence, Curiosity, and StyleElevate your home dining with a cookbook designed for flavour-forward cooks, cocktail enthusiasts, and anyone who wants their meals to sing. The Art of Sip and Savour: The Cookbook brings together elegant, achievable dishes and perfectly matched cocktails, each pairing crafted to highlight contrast, complement, and balance.This book is built on one simple idea: great flavour is not complicated. With clear recipes, mindful pairings, and clean technique, you'll learn how to create meals and drinks that work beautifully together without fuss or pretence. Whether you're hosting friends, cooking for two, or treating yourself, each chapter offers practical inspiration that fits real life.Inside you'll discover: 80+ flavour-driven dishes from simple small plates to mains and indulgent weekend favourites.Cocktails designed to pair, not just impress, classics, twists, and signature builds.Why each pairing works, explained in friendly, concise language that deepens your palate and builds confidence.Ingredient notes and substitutions to keep things flexible and accessible.Tips for balance, texture, and timing, to help you plate and pour with intention.Alcohol-free swaps for many recipes, staying true to the flavour logic that defines the Sip & Savour series.The tone is elegant, warm, and highly practical. No elaborate equipment, no long shopping lists, just thoughtful combinations that amplify each other. Every recipe is written for home cooks who value simplicity, quality, and the pleasure of getting things just right.If you've ever wondered what to serve with an Old Fashioned, how to pair dishes with bright citrus drinks, or how to build a dinner that feels both effortless and impressive, this cookbook will guide you step by step.Discover how to bring bar-quality cocktails and comforting, modern dishes together in ways that make every meal feel special.Sip Smarter. Pair Better. Impress Always.
The Art of Sip and Savour
The Art of Sip and Savour: Zero-ProofMocktail and Non-Alcoholic Cocktail Recipes with Smart Food Pairings for Every Occasion: Easy, Elegant, and Zero-Proof.Discover a new world of flavour-forward, alcohol-free drinks that pair beautifully with real food. The Art of Sip and Savour: Zero-Proof is your guide to building elegant, intentional mocktails and non-alcoholic cocktails, each designed with balance, simplicity, and everyday enjoyment in mind. Whether you're hosting, cooking for two, or exploring a zero-proof lifestyle, this book gives you the tools to mix, match, and savour with confidence.Inside you'll learn the fundamentals of flavour, how acidity, sweetness, bitterness, and texture shape a drink-and how to use these principles to build alcohol-free serves that feel complete, structured, and deeply satisfying. Thoughtful pairings accompany every recipe, showing exactly why each dish and drink work together, helping you develop your palate one combination at a time. Featuring refreshing spritzes, long drinks, bright sours, smoky highballs, spiced coolers, short aromatics, and dessert-friendly serves, this collection proves zero-proof doesn't mean zero pleasure. Expect citrus-forward aperitifs, tropical highballs, herbaceous garden drinks, bitter-ruby spritzes, tangy Rickeys, and warm spice-led creations, each with clear techniques, substitutions, and serving notes. You'll also find fast and flavourful food pairings: tacos, roast chicken thighs, sesame noodles, tandoori skewers, bruschetta, piccata, som tam, no-bake chocolate pots, and more. Every recipe is intentionally streamlined, with minimal equipment, flexible ingredients, and tips for adjusting intensity, sweetness, dilution, and garnish. You'll also build a dependable zero-proof pantry, learn how to scale flavours, and master small touches (like saline, fresh citrus, smart ice, and balanced syrups) that elevate your drinks from good to exceptional.What you'll find inside: A complete guide to zero-proof flavour building and technique20 alcohol-free cocktails with step-by-step methodsSmart food pairings with flavour logic explainedSubstitutions, pantry tips, and practical shortcutsClear, elegant recipes suitable for beginners and enthusiasts alikeInsights on balance, dilution, ice care, and presentation The Art of Sip and Savour: Zero-Proof is more than a recipe book; it's an invitation to drink with intention, cook with curiosity, and create memorable pairings no matter the occasion. If you want freshness without fuss, flavour without alcohol, and pairings that feel intuitive and effortless, this guide will become your go-to companion.Savour boldly, zero-proof and full-flavour.Sip Smarter. Pair Better. Impress Always.
Turtle Island
NATIONAL BESTSELLER - Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award-winning Oglala Lakota chef Sean Sherman. "I've been completely seduced by Sean Sherman's new book. This is so much more than enticing recipes and gorgeous photos."--Robin Wall Kimmerer, #1 New York Times bestselling author of Braiding Sweetgrass and The Serviceberry "A collection of the stories that tell deeper truths about our country and the people who have always been here."--Jos矇 Andr矇s, chef and founder of World Central Kitchen A BEST COOKBOOK OF THE YEAR: THE NEW YORK TIMES, THE WASHINGTON POST, SMITHSONIAN MAGAZINE, LIBRARY JOURNAL Growing up on South Dakota's Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people's food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways--a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in Turtle Island the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations. Organized by region, this book delves into the rich culinary landscapes of Turtle Island--as many Indigenous cultures call this continent. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. Alongside delicious recipes like Smoked Bison Ribeye, Wild-Rice Crusted Walleye Cakes, Charred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Sunflower Seed "Risotto," and Sweet Corn Pudding with Woodland Berry Sauce (and so much more), you'll see the inspiring Indigenous food scene through Sean's eyes. Exemplifying how Native foodways can teach us all to connect with the natural world around us, Turtle Island features rich narrative histories and spotlights the communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities.
Pierre Gagnaire: A Banquet of Nature
Culinary vignettes from the kitchen of Michelin-starred chef Pierre Gagnaire Take a seat at the dinner table of Pierre Gagnaire, whose eponymous Paris restaurant has held three Michelin stars since 1996, and savor the conversations from poets, jazz musicians and writers on and around 15 of the chef's signature recipes. These quick condiments, seasonings and sides are perfect for elevating any meal: add Gagnaire's bouillon "Zezette" to gnocchi or mushroom ravioli, or pop his dried spiced orange slices into a warm cider. Maybe try your hand at his "Ringo" foie gras, best prepared while listening to "Roll Over Beethoven" (the chef's personal recommendation). Guest contributors include philosopher Emanuele Coccia, novelist Maylis de Kerangal, botanist Marc Jeanson, designer Marcin Rusak, musician Laurent de Wilde and botanist Emmanuelle Pouydebat. The book is illustrated throughout with sketches of fresh ingredients, floral arrangements and busy kitchens, all done by Miyuka Schipfer.
A Garden of Herbs
During the early part of the 20th century, a small group of women had a lasting-and, considering their number, perhaps oversized-influence on the public's interest in growing and using herbs. At the time, hedgerows and stream verges were still tangled with wildflowers, but stories about plants were drifting into obscurity, and common use of herbs was being supplanted by the busyness and conveniences of modern life. Fortunately, just as the pace of change was set to accelerate, one of those women, Eleanour Sinclair Rohde, helped to preserve a link to the old knowledge through her many books and articles.A Garden of Herbs, first published in 1920, was presented as a small handbook for anyone interested in growing and using herbs as they had been generations before. Rohde hoped that herbs would once again be more widely grown, and she believed that even a small city or suburban garden provided the opportunity to recreate a version of the old-fashioned herb garden.Her book, A Garden of Herbs, begins with some examples of knot garden designs and then presents individual profiles of over seventy herbs-some that are familiar as well as some that are rarely grown in our gardens or used in the kitchen anymore. Also included are five chapters of recipes for soups and salads, drinks and desserts, perfumed waters, powders and pomanders-and more, gleaned from old stillroom books, age-old herbals and a wealth of other historical books and manuscripts noted in the bibliography.
Food is My Religion
In Food Is My Religion, certified Integrative Nutrition Health Coach Lara McKenna invites readers to rediscover food as a sacred part of life - something to honor, celebrate, and enjoy every day. Blending personal stories, mindful rituals, and practical nutrition advice, she transforms healthy eating into an act of gratitude and self-care.With warmth, humor, and wisdom drawn from her own multifaith family table, Lara shares "yes" and "foods to avoid" lists that make sense, rituals to nourish both body and soul, and recipes that prove eating well can be joyful and deeply satisfying.Part memoir, part wellness guide, and cookbook, Food Is My Religion reminds us that our kitchen can be our temple, our table a place of love, and every meal a moment of connection - to ourselves, to each other, and to the world around us.
Food is My Religion
In Food Is My Religion, certified Integrative Nutrition Health Coach Lara McKenna invites readers to rediscover food as a sacred part of life - something to honor, celebrate, and enjoy every day. Blending personal stories, mindful rituals, and practical nutrition advice, she transforms healthy eating into an act of gratitude and self-care.With warmth, humor, and wisdom drawn from her own multifaith family table, Lara shares "yes" and "foods to avoid" lists that make sense, rituals to nourish both body and soul, and recipes that prove eating well can be joyful and deeply satisfying.Part memoir, part wellness guide, and cookbook, Food Is My Religion reminds us that our kitchen can be our temple, our table a place of love, and every meal a moment of connection - to ourselves, to each other, and to the world around us.
Wine Simple: Perfect Pairings
Choose the right bottle for any occasion, whether you're out to eat or staying in, by learning to think like a sommelier--from the world-renowned wine expert and author of Wine Simple Sommelier Aldo Sohm knows that the right wine can make or break a meal. As the wine director of New York's three-Michelin-starred restaurant Le Bernardin, he draws on his decades of experience to help diners navigate a carefully curated wine list and select the perfect bottle to accompany their food. The perfect pairing can be transformative: The wine makes the food taste better, the food makes the wine taste better, and the synergy between the two takes your meal to a whole new dimension. If you're not a professional, however, understanding how to pair food and wine can be daunting. Enter Perfect Pairings. Whether you're scanning a restaurant's giant wine list or picking up a bottle for a dinner party, Perfect Pairings teaches you how to choose the right wine for the moment. Aldo distills his vast database of expert knowledge into a fun and useful guide that you can turn to at any time. Most wine pairing books simply list which wines to pair with which foods, but Wine Simple: Perfect Pairings goes a step further, teaching you how to think like a sommelier and create the pairings yourself. You'll learn basic information about the wines you'll be pairing, followed by ways to think about the elements of what you eat; together, these tools form an ingenious wine-pairing method created by Aldo. Plenty of visual guides, cheat-sheets, and hand-holding will guide you along the way. With the tools Aldo provides, you'll learn how to find the perfect pairing for everything from Thai red curry (dry Riesling) to a burger with fries and ketchup (cabernet franc). Whether you're new to wine pairing or want to level up your knowledge, Perfect Pairings will become your go-to guide for deciding what to drink with your meal.
The Art of Smoking
The Art of Smoking: Mastering Smoke, Fire & Flavor Across Cultures explores the world's culinary traditions through the shared language of smoke. From Bangkok street grills to Louisiana backyards, from Greek terraces to Brazilian churrascarias, this cross-continental journey celebrates patience, craft, and flavor.In this richly illustrated book, Alessandro Asante, Eugenia S. Canaan, and Selim B. Stamboulieh blend photography, storytelling, and lived experience to capture the quiet mastery of fire practiced around the world. Each image and reflection reveals how food connects people, cultures, and memory - transforming the act of cooking into ritual.New to this edition is a dedicated Sauces Chapter, in which Asante shares his own signature combinations inspired by Texas, Louisiana, Tennessee, South Carolina, and Missouri. These recipes - balancing citrus, bourbon, cola, and spice - embody his philosophy that sauce is not decoration but dialogue: a finishing touch where the fire's story continues.Part travelogue, part cultural study, and part creative journal, The Art of Smoking reminds us that smoke is more than flavor - it is language, rhythm, and a universal expression of care.
Cook Your Best Life Mediterranean Cooking Recipes
Healthy eating in 2025 shouldn't feel like a struggle. If you want meals that are easy, delicious, and actually good for you, this super easy Mediterranean diet cookbook for beginners gives you the blueprint with time-saving meal prep tips and a shopping list.No complicated steps. No bland food. Just wellness wisdom healthy recipes packed with bold Mediterranean flavors-so you can eat better without overthinking it.This is your essential Mediterranean cookbook for making every meal packed with flavor.✔ Super Easy, No-Fuss Cooking - No complicated techniques. No fancy ingredients. Just quick and easy Mediterranean meals anyone can make.✔ Every Recipe Comes to Life - A Mediterranean cookbook with pictures, so you always know what your dish should look like.✔ From Breakfast to Dinner & Everything in Between - Full Mediterranean meal prep guidance, making it simple to plan meals that fuel your body and fit your lifestyle.✔ Balanced & Nourishing - Whether you want a low-carb Mediterranean diet cookbook, a Mediterranean meal plan, or an easy Mediterranean keto diet cookbook for beginners, this book delivers.Finally, get the complete Mediterranean diet cookbook for beginners with step-by-step recipes and meal prep strategies for effortless, healthy eating. This book delivers: Mediterranean diet cookbook with photos that gives you full visual confidence in every dish.Simple Mediterranean diet cookbook that makes cooking easy, enjoyable, and stress-free.Mediterranean diet cookbook to lower cholesterol, ensuring heart-healthy meals for long-term wellness.Mediterranean meal prep cookbook to help you plan ahead and save time in the kitchen.Low-carb Mediterranean cookbook with satisfying meals designed for balanced eating.Everything you need to meal prep and cook smarter, eat healthier, and love every bite.
What the Heck Is Filipino Food? a Beginner's Guide to Filipino Cooking
'What The Heck is Filipino Food? A Beginner's Guide to Filipino Cooking, ' is the first cookbook in Australia solely based on Filipino food and has since won Best Asian Cuisine Book (Australia) at the 18th Gourmand World Cookbook Awards. The Author, Adrian Briones, is a prolific Melbourne-based food blogger (foodrehab.com.au) by moonlight and digital advertising wiz kid by day. Two years ago he travelled back to his birthplace, the Philippines, eating and photographing his way through hawker stalls and restaurants from metro Manila to the white sandy beaches of Boracay. All the way, gathering invaluable tales of food traditions and folklore from passionate locals. The book, which is in two parts, Merienda (snacks/light meals) and larger main dishes, replicating the Filipino style of eating, is based on his mother's recipes. Briones over a two year period lovingly cooked, tested and photographed all the dishes in addition to creating new recipes of his own. He even experienced a near kitchen fire or two during the process - all in the name of research with the intention of telling the unique story of Filipino food culture to Australians. Born in the 'Culinary Capital' of the Philippines, San Fernando, Pampanga, Briones describes Filipino food as Asian Soul Food. "Filipino food holds a unique place in the context of Asian cuisine," Briones says. My book provides an easy guide to traditional Filipino cooking and culture. There are also a few twists on the classics from 'Pulled Pork Adobo Pie' to 'Frenchy Filipino Toast with Maple Butter' - taking traditional recipes into the 21st century." Briones' fun, humorous and passionate personality is represented strongly throughout the book. The design is inspired by his love of comics, complete with flashy quote boxes, superhero fonts and cartoon characters. Along with easy-to-follow and mouth-watering recipes, the pages are filled with humorous childhood stories, giving you a fantastic sense of what it means to grow up Filipino.
Love, Paris
Bring the magic of a Parisian caf矇 or cocktail bar to your home with 100 exquisite recipes. Fall in love with French cocktails, one sip at a time. From celebrated Parisian classics like the effervescent French 75 and the elegant Kir Royale, to regional aperitifs such as the aromatic Pastis and the refreshing Lillet Spritz, this book captures the artistry and romance of French cocktail culture. Learn the secrets behind crafting perfectly balanced drinks, from mastering the ideal champagne pour to blending the delicate herbal notes of absinthe. Discover some of the most fascinating stories that bring these drinks' origins to life, experiencing the spirit of Paris with every sip.Whether you're perfecting a refreshing Sidecar or crafting a bold Vieux Carr矇, each recipe is a toast to the rich history and style of Paris. Host a chic soir矇e, enjoy a romantic evening at home, or just treat yourself to a sophisticated drink. Love, Paris is your key to creating drinks worth toasting. ? votre sant矇!
The Encyclopedia of Soups and Stews
Unlock the hearty and comforting world of soups and stews with this encyclopedic cookbook.This cookbook offers an extensive collection of 300+ nourishing recipes for every season. Dive into a rich tapestry of flavors, from classic favorites like French onion soup and beef stew to exciting new twists with spicy ramen bowls and creamy chowders. Perfect for both culinary novices and experienced chefs, these recipes come with easy-to-follow instructions and expert tips to ensure success in every bowl.Inside you'll discover: Over 300 recipes for soups and stews that span the globeGorgeous full-color photographs to inspire your culinary creationsTechniques for elevating your soups and stews to new levels of deliciousnessWhether you're preparing a cozy weeknight dinner or a celebratory feast, this book will be your go-to guide for crafting meals that bring people together. Embrace the warmth and satisfaction of creating soul-soothing dishes with every recipe.
Rooted in Fire
Next Level Chef winner Pyet De Spain celebrates her Mexican and Native American heritage in this collection of mouthwatering recipes, a vibrant fusion that ties us to the land and to one another.Star chef Pyet DeSpain rose to prominence as the first winner of Gordon Ramsey's Fox television show Next Level Chef. Now, in her debut cookbook, she shares the joy of cooking fueled by her burning passion for Native American and Mexican American cuisine. Rooted in Fire: A Celebration of Native American and Mexican Cooking is a tribute to her dual heritage--a gorgeously crafted celebration of the diversity of food and the stories, traditions, culture, and profound philosophies of Indigenous people that season each meal.Pyet shows you how to incorporate a delicious range of key ingredients--from venison, dandelion greens, to sunchokes, bison, and native berries--into more than sixty fusion dishes. Family and friends will be excited to gather around the table to enjoy sweet and savory food such as: Three Sisters SaladBison and Sweet Corn SoupFry BreadMexican Chocolate & Mezcal CakeCorn Silk and Honey TeaWojapi BBQ SauceIn addition to her inventive and palate pleasing recipes, Pyet invites home cooks to honor the seasons on our beautiful Earth and connect with essential foodways. "This is more than just a cookbook," Pyet writes. "It's giving a voice to Indigenous people, while also highlighting the fusion of my two cultures with fire and purpose."
In Session
Enjoying drinks with friends will be all about comfortable conversation, the best background music, and delicious bites--not worrying about having one drink too many--with this collection of 36 cocktails and 24 dishes. "Session-able" cocktails rethink classic drinks with low-ABV swaps for more "cheers!" without feeling woozy. In this book, distillery owner Steven Grasse and IACP-award winning food and beverage journalist Adam Erace's master mixology are accompanied by eight cool, occasion-styled mixtapes from Grammy Award-winning drummer Charlie Hall. This vibey package is full of inspiration for low or no-alcohol drinks and sessions, such as: A lighter, Fino sherry-based Palomino and a 50/50 Martini Bar paired with shining tunes from George Harrison, Stevie Wonder, and Kacey Musgraves A Peach Tea-sling Sangria and a caffeinated Carajillow for brunch accompanied by a cherry tomato, prosciutto, and arugula quiche, paired with a playlist including Al Green, Percy Sledge, and Aretha Franklin Clever cocktails, delicious food, scene-setting music--your good time is now in session.
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.
Sportsman at Home
In The Sportsman at Home, Stephen Harris welcomes us into his kitchen in Whitstable to discover how to make classic, nostalgic home cooking taste even better than you remember. The Sportsman is nothing short of an institution. Now in its 25th year, Stephen Harris took over a rundown pub on the Kent coast in 1999 and turned something ordinary into something extraordinary with his pared-back style of cooking, earning a Michelin star, as well as being named the UK's best restaurant multiple times. It's both a cult classic adored by chefs from all over the world, as well as a truly beloved, unpretentious local. Organised into chapters such as Tea, Dinner, An Ode to Cream and Christmas, to name a few, Stephen captures the imagination for simple home cooking with his love of seasonal, local produce, and scholarly, much-lauded approach to putting flavour first in the easiest, most effective ways. With dishes such as cream of tomato soup, cottage pie and tart tatin with vanilla ice cream, Stephen reintroduces familiar favorites, made simpler, and much better. With stunning location photography of the Kent landscape that serves as Stephen's inspiration and essays on his life in the kitchen, The Sportsman at Home is a true celebration of simple food at its very best, from one of the most respected chefs in the UK.
Secret Sauce
Skip the pricey restaurant bill and recreate your favorite restaurant sauces right at home with these 200 fast, easy, and delicious copycat recipes for popular sauces, dips, dressings, and more! Enjoy your favorite restaurant sauces...without waiting in lines, paying inflated prices, or stocking up on sauce packets to save for later meals. With 200 quick and simple recipes, you can now recreate your favorite restaurant sauces, dressings, and dips right at home. You'll find iconic recipes like: -Chipotle's Guacamole -McDonald's Tartar Sauce -Applebee's Oriental Vinaigrette -Shake Shack's Cheese Sauce -Carrabba's Dipping Oil -Taco Bell's Creamy Jalape簽o Sauce -And more! With these classic, tried and true recipes, Secret Sauce helps you recreate popular restaurant sauces as closely as possible--while still receiving the same rave reviews as the real thing--on a much smaller tab.
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.
India in a Bowl
Chef Megha Kohli takes the principles of the traditional Indian meal and applies it to the popular 'one bowl meal' concept to give you recipes that are easy to follow, quick to whip up and in which each bite offers an exciting combination of taste, textures and flavors. One bowl meals are the answer to quick, simple meals that are well thought out, balanced and filling. Filled with grains, noodles, rice or millet, vegetables and protein, they serve as the perfect weeknight meal that is complete, can be made in individual portions, makes good use of leftovers and are extremely versatile. Bowl meals give you the flexibility to switch out ingredients based on dietary restrictions, healthy choices or personal tastes. Indian food offers a variety of flavors and opportunity to pair different flavors, techniques, marinades and ingredients. Chef Megha Kohli takes the principles of the traditional Indian meal and applies it to the popular 'one bowl meal' concept to give you recipes that are easy to follow, quick to whip up and in which eat bite offers an exciting combination of taste, textures and flavors.
No Worries, Just Chicken Curries
Craving chicken curry? Look no further than these 70 mouth-watering recipes. Whether you fancy crunchy wings, spicy kebabs or saucy thighs, there's something to satisfy any craving. Craving chicken curry? No matter which cut or type of chicken you have to hand, you can make an incredible Indian curry!70 eclectic recipes, from local delicacies to world-famous classics: From succulent Chapli Kababs of Lucknow, to fiery Kodi Vepuda of Hyderabad, to creamy Butter Chicken of Old DelhiUse your favourite cut or type of chicken including recipes for thighs, mince, drumsticks, wings, breast and more.More than just meat in a sauce! Along with over 25 classic sauce recipes, discover other cooking techniques and styles to make the most of this delicious and versatile meat, including how to make kebabs, tandoori, street food, fried chicken and beyond.Plus 13 simple and vibrant vegetable sides, specially selected to be the perfect accompaniment to the chicken curries. Along with a selection of breads, rices, pickles and condiments, you can create a balanced, satisfying Indian feast.These are the no-fuss, no fusion chicken recipes of regional India: all the recipes are designed to be easy to cook at home, whilst retaining their incredible, authentic flavour.
The Whole Fish Collection
Introducing The Whole Fish Collection--a stunning, limited-run set that unites all three of Josh Niland's trailblazing and award-winning cookbooks in one beautifully crafted package. This exclusive bind-up includes The Whole Fish Cookbook, The Fish Butchery, and Take One Fish, all housed in a luxurious slipcase designed to elevate Josh's revolutionary approach to seafood into an art form. A must-have for the true fan, this collection also features a series of exclusive, never-before-seen additions that will make it irresistible to serious home chefs and collectors alike. Three Books in One Elegant Slipcase: This exclusive set includes Josh's full culinary works, beautifully presented in a custom-designed slipcase. It's the perfect way to showcase Josh's exceptional techniques and philosophies about working with fish--from simple preparations to advanced butchery skills. Limited Edition Signed Print: Included in the collection is a digitally signed print of the breakdown of the John Dory from The Whole Fish Cookbook. Special Edition Cover for The Whole Fish Cookbook: The Whole Fish Cookbook features a brand new cover design with a striking lenticular or holographic foil print, replacing the iconic black fish with an eye-catching 3D effect that brings the cover to life. This design has already made waves in the fashion world, having been featured on t-shirts as part of the Comme des Gar癟ons Watanabe cookbook collection. It also made an appearance on the shelves of Carmy, the protagonist of the cult-hit TV series The Bear, further cementing its status as an iconic culinary image. This new design takes that legacy even further, making it a show-stopping piece on any shelf. Exclusive and Limited: Only 3000 sets will be produced including the digitally signed print and exclusive Whole Fish cover design, making The Whole Fish Collection a highly exclusive item. Once sold out, this set will never be reprinted with the digitally signed print and cover like this, ensuring that it remains a rare and highly coveted collector's piece for Josh Niland's most dedicated fans. Price Point: Retailing at $150, the collection offers exceptional value considering the limited-edition content, the signed print, and premium packaging. It's the perfect combination of accessibility and luxury for culinary aficionados who appreciate both design and technique.
Fired Up
BOLD, FLAVOR-PACKED RECIPES THAT SHINE OVER OPEN FLAME. Blending over 90 inspiring recipes with unfussy techniques, Fired Up will elevate your grilling game no matter your skill level. There's easy-to-find inspiration for every meal type and occasions, organized by: MIDWEEK VEGETABLES: think eggplant with miso glaze, tahini & crispy shallots, roasted sweet potato gnocchi with cream sauce, and crispy zucchini and halloumi buns MIDWEEK MEAT: make lemon & oregano pork skewers, jerk chicken chops, and chargrilled calamari with chilli, garlic & lemon. WEEKEND & PROJECT COOKS: there's the best ever ribs and a perfect porchetta, for example. INVENTIVE SIDES: including herby quinoa salad, brown butter cornbread with chilli & thyme, and potato salad two ways. PUDDINGS: for a sweet finale such as baked cherry custard, tiramisu French toast, and blueberry & apple cobbler. SAUCES AND RUBS to customize and elevate your dishes. Alongside the recipes, Fired Up includes essential tips, tools, and techniques--giving you just enough guidance to master the fire without overcomplicating the process. Cooking with fire is intuitive. It's time to enjoy the process and turn every barbecue into something extraordinary.
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!"
Something from Nothing: A Cookbook
NEW YORK TIMES BESTSELLER - Something from Nothing is Alison Roman's latest book featuring over 100 deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry. A BEST BOOK OF THE YEAR: NPR, THE ECONOMIST, LIT HUB - A BON APP?TIT BEST COOKBOOK OF THE YEAR In Something from Nothing, bestselling author Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook's best kept secret: a well-stocked pantry. Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does-loosely, intuitively, and with maximum flavor. With each recipe you'll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, "How did something so wonderful come from basically nothing?". In this book, you'll find warm, opinionated writing coupled with classic recipes, both with signature Alison flair, such as: Snacks and Things to Start with: Herbed Artichoke Dip; Spanish Tortilla & Friends; and Labne with Caramelized HarissaSoups & Stews: Kimchi-Tomato Soup with Rice & a Soft Egg; Golden Mushroom Soup with Orzo & a Pat of Butter; and Ginger & Greens Noodle SoupVegetables & How to Make Them Taste Even Better: Forever-Roasted Squash with Browned Butter Dates; Wine-Braised Romano Beans with Anchovy; and Spiced, Butter-Roasted Carrots with WalnutsPasta & Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; and Carbonara for TwoBeans & Grains: Crispy Baked Beans with Mushrooms & Parmesan; Buttered Polenta with Fresh Corn; Caramelized Beans with Tomato & CabbageMeats & Fishes: Crushed-Olive Chicken with Turmeric; Steak Like Tartare; Crispy Fish with Dill & Fried CapersWhether you're feeding yourself on a busy weeknight or hosting a last-minute dinner party, this book has just what you need. For easy, straightforward recipes that still impress, Something from Nothing has you covered, showing you how to turn every bag of beans, tin of anchovies and jar of olives into a meal worth celebrating.
A Kitchen in Italy
Discover the rich culinary treasures of Italian cuisine in this personal, transportive collection of 100 simple yet elegant recipes from the award-winning author of Old World Italian Mimi Thorisson first captivated readers with A Kitchen in France, which displayed her family's idyllic lifestyle in the French countryside and the delectable cuisine of France. Now that she has found a true home in Italy, Mimi presents a new Italian cookbook that shares the sumptuous meals she cooks and eats in her Italian kitchen. The 100 recipes in A Kitchen in Italy are Mimi's beloved, family-approved favorites--the staple dishes, perfected over several years of living in Italy, that she returns to again and again. Allow Mimi to transport you to Italy with delectable and accessible meals that celebrate the seasons. In the spring, enjoy Mimi's Risi e Bisi, a brothy, risotto-like Venetian dish served when peas are in season. There's no better way to use up abundant summer zucchini than in Spaghetti alla Nerano, a dish that encapsulates the beautiful simplicity of Italian cooking. In the fall, turn to a comforting Baked Tagliolini with Prosciutto, a luxurious yet uncomplicated baked pasta beloved by Mimi's kids. When mandarins and clementines are at their peak in December, pair them with White Chocolate Chip and Pistachio Cookies, made with the very best Sicilian pistachios, for a terrific afternoon snack. With recipes spanning antipasti, primi, secondi, and dolci, you can tuck into a rustic countryside dish on a weeknight or build a special occasion menu to delight your friends. Featuring 150 photographs shot by Mimi's husband, Oddur Thorisson, A Kitchen in Italy brings Mimi's Italian secrets to your dinner table.
