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 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
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
Curry
'I would pretty much cook anything @cookinacurry told me to.' - Mindy Kaling Curry takes you on a culinary journey through the diverse and delicious world of regional Indian curries. Full of insights into the origins and the variety that make these curries truly special, Curry is a definitive guide to eating your way across India's incredible flavours. Thanks to their own crops, culture and traditions, each Indian state has distinct differences in the curries they create. From the aromas of the Himalayan region in the North to the fiery tastes of the South, the recipes in Curry bring the essence of each region into your kitchen. Discover the Kolhapuri Kaala Lamb Sukka, spiced masala lamb, or the humble but delicious Lucknowi Aloo Matar, a potato and green peas curry. You will even learn how to improve the basics of your Indian cookery, including how to much paneer from scratch and how to make ghee. Whether you are cooking curry for the first time or are an experienced cook keen to discover new and exciting recipe ideas, Curry brings you all the tastes of India with authenticity, ease and passion. Get ready to embark on a culinary adventure that unifies the flavours of India in the comfort of your own kitchen.
She's a Host
Make your gatherings unforgettable with recipes and entertaining inspiration from Bravo star and New York City hospitality queen Erin Lichy The secret to hosting success is simple: make the dishes that are closest to your heart, add a touch of glamour to every event, and arm yourself with the tools to be able to host at any moment with minimal effort. In She's a Host, Erin showcases the food of her familial roots -- dishes from Cuba, Iraq, Yemen, Israel, and Turkey--as well as her modern takes on New York classics. Real Housewives fans will finally be able to make her famous shakshuka, learn how to whip up the ultimate mezcal martini, and create a decadent chocolate marble cake to rival the best one you can get at Zabar's. Each chapter features tips and tricks on how to host like a pro, all shown through soir矇es featuring Erin's famous friends. You'll find specific advice on how to organize your space for hosting, put together a photo-worthy tabletop, and pull-off memorable occasions that friends and family will be talking about for years to come. Learn how to throw a girls' night on a moment's notice, host a Shabbat dinner, and make even the most simple weeknight meal feel special. The book has been crafted so that you can turn to it again and again--for visual ideas, entertaining shortcuts, and recipes that will never disappoint.
The Brasserie Cookbook
Turn your home into a chic French brasserie with help from France's acclaimed La Nouvelle Garde. With a menu for each day of the week broken into breakfast and dinner options, learn to cook modern yet authentic rustic French fare at home. Recipes like Sausage Stuffed Brioche, Onion Soup, Haricot Verts with Sauce Gribiche, Steak au Poivre, Cassoulet, Parisian Flan, and Clafoutis will transport you to one of Nouvelle Garde's cozy French brasseries. A basics section details all of the stocks, sauces, pickles, and p璽tes that round out the recipes, and a primer on setting the table, the French way, will transform the way you cook and host at home. This book is the ultimate gift for the Francophile in your life, but even those new to French food and entertaining will be able to transform their next dinner parties with The Brasserie Cookbook.
Thessaloniki
Following the success of her acclaimed Ikaria, Meni now invites readers to explore the rich and diverse culinary heritage of Thessaloniki and the Northern Greek region. This vibrant cookbook celebrates both traditional and modern dishes, shedding light on a region renowned for its unique food culture. Thessaloniki, Greece's second-largest city and a UNESCO-recognised epicenter of traditional culinary practices, is the heart of this culinary exploration. The city's abundant natural resources, from fertile plains to mountainous enclaves, contribute to a diverse array of ingredients, including the renowned Greek elephant beans and stone fruits. Meni's work not only uncovers these regional specialties but also weaves in the rich historical tapestry shaped by Sephardic Jews, Ottoman influences, and returning Greek 矇migr矇s, offering a new perspective on Northern Greek cuisine. With over 70 carefully curated recipes, Thessaloniki brings to life the complex flavors and traditions of the region's food. Meni's research and collaborations with local experts reveal the untold stories behind each dish, presenting an authentic taste of Northern Greece's culinary legacy. Complemented by Stephanie Stamatis's evocative photography, the book captures the essence of the region's modest, homey kitchens and the slow food philosophy that defines its cuisine. Through these recipes and the vivid imagery, readers are invited to savor the unrecognised gems of Greek gastronomy and reconnect with the time-honoured traditions that make Thessaloniki's food truly exceptional.
Veggies for Breakfast
Eat more veg, more often! More than 100 quick, easy, and tasty vegetarian-ish breakfast recipes offer tons of adaptable, mix-and-match, and make-ahead recipe ideas to take the stress out of your morning and start the day off right. Like Six Seasons but for breakfast, Veggies for Breakfast will win over even the most skeptical breakfast skipper and get the veg party started early in the day with easy, delicious, and seasonal savory and sweet breakfasts. Cooking up a breakfast beyond cereal, smoothies, and yogurt is often perceived as a time suck, especially during the week when you're frantically packing lunches for the family or trying to get out the door. But Willi Galloway is here to share her love letter to the vibrant world of vegetables, a road map for making delicious, healthful morning meals, and a call to reconsider what exactly constitutes breakfast. From classic avocado toasts to innovative ways to sneak green veg into sweet breakfasts, she makes mornings a breeze. Imagine veggies piled on toast, stuffed into tacos, heaped into bowls, stir-fried in skillets and baked with eggs--all with a broad set of flavors to help you break out of ruts. Willi guides you on a path to eating more vegetables more often by widening the definition of breakfast and diversifying what you eat. Recipes include: Cacio e Pepe OatmealSummery Strawberry Toast with Ch癡vre, Cucumber, and AvocadoShakshuka with Seared HalloumiCarrot Cake Overnight Oats with Pepita CrunchTater Tot Breakfast Burritos
Yakiba Grilling Techniques
Authoritative and comprehensive, YAKIBA Grilling Techniques is the fifth volume in a definitive series on the art of Japanese cuisine. The first two chapters explain the standard grilling methods of heating in Japanese cuisine. What kinds of heat achieve what results? What kinds of chemical changes take place in the ingredients as a result of preliminary preparation, such as by sprinkling salt or marinating before heating? Supporting the often-repeated rule in Japanese cuisine that "preliminary preparation makes all the difference," the texts explain the science behind the flavors and techniques, and photos clarify comparisons of the different approaches. Two more chapters cover the four "basic grilling techniques" for butterfish, salmon, barracuda, beltfish, tilefish, whiting, yellowtail, and eel, quail, and sweetfish, and continue to provide recipes for 42 different grilled dishes and 22 types of yakitori, and instructions for different kinds of skewering and use of electric grills.
Smart Mouth
A smart, witty, and delightfully informative guide to discovering and embracing wine, from the lauded former sommelier of Eleven Madison Park and Momofuku and the founder of Ramona spritzes. Jordan Salcito was drawn to wine from a young age (her father shared memories of making wine with his father in their basement in their Italian American community), but she didn't encounter great wine until she moved to New York and started working harvests at world-renowned wineries in Burgundy. Over the years of sommelier exams, wine tastings, and creating award-winning programs at top restaurants, she honed her palate and her own criteria for choosing the perfect bottle for any occasion. Using her personal journey as a template, she demystifies this beloved beverage for everyone, sharing vital information so you can be confident in finding wines that you love, too. Jordan starts with a framework for tasting wine (where it all begins), then leads you through the wine making process, from the importance of soil quality to the best harvesting practices, explaining how each decision influences the final wine. She offers invaluable advice on navigating restaurant wine lists and cultivating your own tastes so you can find your new favorites. Jordan also teaches you how to define a personalized criteria so you can identify what you love, and then drink it. Full of practical advice on understanding your beverage arsenal, historical tidbits that make the world of wine make more sense, and illustrations and infographs, Smart Mouth gives you permission to feel smart about wine and then go forth with confidence, drinking what you love. You'll know what wine tools you actually need and what to get instead of Champagne when you're hosting on a budget. The wine world is large, but figuring out what you love doesn't have to be overwhelming. The only expert in what tastes delicious to you is you. Smart Mouth will help you discover what that is.
Cookies
NATIONAL BESTSELLER - Delight your friends and family (and yourself) with 100 delicious cookies from NYT Cooking. Dessert is sometimes seen as a bonus, but what could be more essential than delightful treats? From NYT Cooking and curated by recipe creator, video journalist, and YouTube personality Vaughn Vreeland, Cookies is the ultimate collection of treats--from classic recipes that taste like home, to flavor-packed bites that will become your new go-tos. When you need a trusted recipe for the Best Chocolate Chip or Classic Oatmeal Raisin Cookies, look no further. If you'd like something fresh, try the Salted Margarita Bars or Lemon-Turmeric Crinkle Cookies. Feeling a little nutty? Rum-Buttered Almond or Peanut Butter Miso Cookies might do the trick. And when you can't wait to break out the holiday cookie tin, Gochujang Caramel Cookies and Pistachio Pinwheels will have you feeling festive all year long. Featuring time-tested recipes and expert guidance from trusted writers Yossy Arefi, Melissa Clark, Dorie Greenspan, Eric Kim, Genevieve Ko, Yewande Komolafe, Samantha Seneviratne, Susan Spungen, Vaughn himself, and many others, Cookies will serve up delight and inspiration for any party, picnic, or regular Tuesday night. Because you deserve a cookie.
Hook矇
Discover the beauty of Canada's untouched wilderness and the possibilities of its cuisine in Hook矇. Throughout this stunning book, author, environmentalist, and entrepreneur Fred Campbell recounts his most memorable hunting and fishing excursions across the country, accompanied by exquisite photography that captures the richness of its landscapes, wildlife, flora, and the people who explore them with care. Each chapter is paired with recipes by chef Jean-Philippe Leclerc, ranging from the familiar to the fantastic -- Plank Salmon Filets, Moose Filet Mignon with Boreal Spice, Woodland Goose Poutine with Whisky and Wild Mushroom Gravy, and more. Hook矇 is both a tribute to Canada's wild bounty and an invitation to explore, protect, and savor it. Key Takeaways: Founded in 2012, by author Fred Campbell, Hook矇 is a popular Canadian outdoor brand and lifestyle dedicated to conserving our natural heritage. The Hook矇 brand and lifestyle has 225k social media followers. 24 recipes for fish and game created by chef Jean-Philipe Leclerc. Photography, story and recipe locations include Alberta, Qu矇bec, British Columbia, New Brunswick, Nunavik, Northwest Territories, Newfoundland and Labrador. The Hook矇 brand can be found online at www.hooke.com and in stores across Canada and the US including Sporting Life and Simons.
FireCraft
FIRECRAFT: Master the Art of Cooking Anything Outdoors transforms viral forest inspiration into real-world mastery. Drawing on the traditions of open-flame cooking, this practical guide teaches you how to build, control, and cook over fire with minimal gear. From selecting the right wood and stone to creating heat zones, managing embers, and mastering grill grates or Dutch ovens, FIRECRAFT turns every outdoor space into a kitchen. Designed for campers, barbecuers, and adventure seekers, it blends ancient skill with modern simplicity. Whether you're cooking in a garden fire pit or on a wild hillside, this book empowers you to cook confidently, safely, and sustainably-without expensive tools or pre-packaged ingredients.
Flint Family Cookbook
Flint Family Cookbook is a celebration of family, food, and the timeless traditions that bind generations together. More than a simple recipe collection, it is a living archive of cherished dishes that have been cooked, shared, and loved within the Flint family for decades. Each page preserves not just ingredients and instructions, but the stories, values, and memories that make these meals special.Drawing inspiration from Suzanne Flint's Scottish heritage, the recipes carry a distinct sense of place and cultural identity. From hearty, comforting meals rooted in traditional British flavors to festive dishes that reflect family celebrations, the book captures both the heritage of Scotland and the broader experience of family life across the UK. The result is a blend of authenticity and warmth, connecting everyday cooking with a deep respect for tradition.Every recipe is carefully presented with clear instructions, making the book approachable for novice cooks while inspiring those more experienced. Designed with both beauty and function in mind, its elegant layout turns the cookbook into a keepsake meant to be treasured as much as used.Flint Family Cookbook also pays tribute to Suzanne Flint's culinary passion, whose skill, creativity, and dedication to sharing food inspired those around her. By blending tradition with modern publishing design, this book ensures that her recipes and the memories they represent will never be forgotten.Perfect for families who want to honor their roots, home cooks seeking comfort and authenticity, or anyone who believes in the power of food to connect people, Flint Family Cookbook is more than a guide to cooking. It is an heirloom in book form-a bridge between past and present, carrying flavors and memories forward to future generations.
How to Boil an Egg
'This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious.' - Alice Waters, chef and owner of Chez PanisseA delicious homage to cooking with eggs, from the founder of the iconic Rose Bakery cafesThis stylish and newly re-issued cookbook from renowned English chef Rose Carrarini collects 84 indispensable egg recipes for the home cook.Along with failproof versions of classic egg preparations, including poached, scrambled, and fried, Carrarini presents recipes for some of Rose Bakery's most beloved dishes. Readers will find heaps of breakfast treats, including pastries, pancakes, and French toast; afternoon sweets, including Welsh Tea Cakes and Walnut Cake and Orange Cr癡me Caramel; and light lunches, including soups, quiches, tarts, and more.Featuring high-quality ingredients and creative taste profiles, the recipes are wholesome, healthful, and appealing, with plenty of options for different palates and dietary preferences.Beautifully illustrated with specially commissioned, original paintings by award-winning botanical artist Fiona Strickland and a stunning new cover, How to Boil an Egg is an elegant addition to any home cook's kitchen shelf.
Stews
Dive into the rich, comforting world of one-pot cooking with Stews, a collection of 90 irresistible recipes that honor the ancient, universal tradition of gathering around a simmering pot of bold and delicious flavors.From the self-proclaimed "CEO of Stews," Xavier Bramble--whose journey spans from running a student food service in his dorm room to dazzling audiences on BBC's Young MasterChef--this cookbook is your passport to vibrant, flavorful meals that are as easy to make as they are to share.With every recipe, you'll travel to kitchens across the globe: savor the bold spices of India, the hearty comfort foods of France, the zesty and warm ingredients of Brazil, or the nostalgic aromas of your own childhood.Inside, you'll find recipes like: Greek Beef StifadoWest African Chickpea StewChile ColoradoLouisiana Red Beans and RiceFrench Beef BourguignonMoroccan Sea Bream Tagine Whether you're feeding a crowd or craving a cozy night in, Stews is your guide to creating soul-satisfying meals with minimal effort and maximum flavor. No fancy techniques--just simple, affordable, and utterly delicious dishes that bring people together.With Stews, you'll discover that the oldest way of cooking is still the most joyful. So grab a pot, gather your ingredients, and let Xavier Bramble show you how to stew your way around the world.
This is Sourdough
Ready to bake jaw-dropping sourdough that's ridiculously good, and ridiculously simple?Forget the dense, doorstop loaves and the intimidating science projects. This is Sourdough isn't another encyclopedic tome; it's your new best friend in the kitchen. Author and home-baker-in-chief, Jerry Staniewicz, went from baking bricks to bona fide bread, and he's here to be your supportive, slightly sarcastic guide on an incredibly rewarding adventure.Inside, you'll discover: Master the Classics: Perfect no-fail loaves, rustic ciabatta, and hearty whole wheat.Go Beyond Bread: Hand-cut sourdough pasta, pillowy gnocchi, and Neapolitan-style pizza.Indulge Your Sweet Tooth: Fudgy sourdough brownies, New Orleans-style beignets, and a stunning triple chocolate cake.Embrace No-Waste Baking: Dozens of creative and delicious recipes for your sourdough discard.With this book, you'll go from "what the heck is a levain?" to confidently pulling golden, crackly-crusted loaves from your own oven. But this is so much more than a bread book. It's a complete guide to unlocking the full, delicious potential of your starter.
The Blue Food Cookbook
NPR'S HERE & NOW RESIDENT CHEF'S FAVORITE COOKBOOKS OF 2025 Featuring a foreword from Shailene Woodley.In connection with the James Beard Award- and Emmy-nominated PBS docuseries Hope in the Water by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability), a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes.Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?The answers are clear in The Blue Food Cookbook. In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) and in collaboration with the PBS docuseries Hope in the Water, award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to plate: a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.With a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes--even desserts (trust!)--inspired by flavors from Zimmern's and Barton's travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and beyond: Butternut Squash and Mussel SoupFish and Chips, but Make It SaladSeafood Pot PieHalibut with Green Goddess DressingTuna Noodle CasseroleNashville Hot-Inspired CatfishMiso Broiled CarpSockeye Salmon EnchiladasVietnamese Caramelized ShrimpChocolate Chip Kelp BrowniesA lusciously photographed and beautifully illustrated tome, The Blue Food Cookbook is a definitive must-have for every home cook looking to enjoy delicious, nutritious seafood more sustainably.
Athens
New York Times bestselling author Diane Kochilas's latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece's most-visited city. Everyone's favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city's gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece's great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian "fancy" dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane's other books, the recipes in Athens are home-cook friendly. So, bring a taste of today's Athenian table to your home with Athens: Food, Stories, Love.
Breaking the Rules
NATIONAL BESTSELLER NAMED ONE OF THE BEST COOKBOOKS FOR FALL: Epicurious, Bon App矇tit A bold, fun, and daring collection of recipes that break the rules of Italian cooking from Top Chef and Food Network star Joe Sasto. It's time to ditch the same boring recipes and get creative in the kitchen. Known for his signature curled mustache and dynamic presence on shows like Bravo's Top Chef and Food Network's Tournament of Champions, Joe Sasto brings his culinary expertise and passion for pasta to your kitchen. Breaking the Rules is a celebration of Italian cuisine, reimagined with Joe's unique flair, playfulness, and creativity. Dive into a world of pasta with step-by-step techniques that guide you through creating dishes in all forms, shapes, and sizes. From classic Italian recipes like meatballs and focaccia to innovative creations such as Corn Cacio e Pepe, Marinated Tomato "Amatriciana," and Pesto Pinwheel Pull-Apart Bread, Joe's recipes are designed to inspire both novice and experienced cooks. Each recipe begins with a simple version, perfect for beginners, and offers variations to elevate the dish for those ready to "break the rules" and take their skills to the next level. With stunning full-color photographs and pro tips throughout, Breaking the Rules is more than just a cookbook--it's an invitation to embrace creativity in the kitchen. Whether you're a fan of Joe's many television appearances or a home cook looking to expand your repertoire, this book is a must-have for anyone passionate about Italian cuisine and culinary innovation.
The Christmas Companion
A Simple Bites Best Cookbook of the Year 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.
Measure with Your Heart
NEW YORK TIMES BESTSELLER - 100 free-spirited, comforting recipes for Southern-style dishes made with love from the social media icon behind LilyLouTay Hannah Taylor is a culinary creator from Georgia known for her Southern charm, down-to-earth personality, and carefree "measure with your heart" cooking content. When Hannah began sharing her experimental cooking projects and snippets of her small-town life online, her platform exploded with support for her big-hearted spirit and off-the-cuff style, and her debut cookbook embraces this playful side of cooking. Measure with Your Heart is filled with Hannah's twists on classic Southern cooking, with an emphasis on making everything from scratch so you know exactly what's in it. Try your hand at Hannah's homemade versions of kitchen staples like Vanilla Extract or Beef Bone Broth. Bring some warmth to your dinner table with mains like Finger Lickin' Fried Chicken, Butternut Squash Casserole, and Ham Hock Lima Bean Stew. Serve up Aunt Teisha's Cowboy Caviar or Mini Pizza Pops at your next gathering alongside a Strawberry Sip N' Spritz. Featuring 120 gorgeous photographs and 100 mouthwatering recipes, Measure with Your Heart has ideas for sweet and savory breakfasts, lunches, and dinners, as well as drinks, appetizers, and, for parents reading, even snacks for your kids (and pups!)--so get in the kitchen and try things out. If you totally mess up, even better! For Hannah, home cooking is not about being perfect--it's about having fun and nourishing the ones you love.
Winter in the Highlands
Banish the winter blues, embrace the stark beauty of the colder months and step into an invitingly warm world of comfort and culinary delight. In this her eagerly anticipated fourth cookbook, food writer, acclaimed bakery owner and Bake Off semi-finalist Flora Shedden invites readers on a joyous, heart-warming journey through the enchanting winter season in Scotland, celebrating the region's rich and distinctive culinary heritage and cherished festive traditions. Offering creative, deliciously do-able savory and sweet recipes that cater for the entire winter season, it includes a mix of both traditional dishes and modern alternatives, as well as tips to get ahead for Christmas, Hogmanay and Burns Night, ensuring your table is always graced with warmth and flavor from the first snowfall to the final thaw. Set against the backdrop of Scotland's dramatic landscapes and picture-post­card wintertime charm, it is a stunning culinary adventure that is nothing short of magical.
My Best Friend Is Gluten-Free
A NATIONAL BESTSELLER At last, a gluten-free spotlight on Asian flavors, with plenty of plant-based, dairy-free, vegetarian, and pescatarian options! Anyone who eats (or cooks) a gluten-free diet understands the struggles of avoiding gluten. In East Asian and Southeast Asian foods especially, gluten is hard to avoid: it's embedded in integral staples like soy sauce and gochujang and foundational foods like noodles and dumplings. But the struggle is over! In My Best Friend Is Gluten-Free, you'll find completely gluten-free recipes that celebrate a spectrum of Asian flavors. Inspired by her celiac husband and wanting to share foods from her Chinese-Canadian upbringing with him, Jannell Lo set out to create gluten-free options for her favorite recipes, plus some creative takes of her own. Designing flavorful and inclusive dishes let Jannell explore her own cultural identity through food in new and meaningful ways. The result: this cookbook, with chapters that include salads and fresh bites in Tossed & Assembled, satisfyingly saucy pairings in Nice with Rice, crispy stir-fries in Fried & Sizzled, and easy Sweet Treats with textural flair. My Best Friend Is Gluten-Free is exciting for all eaters, gluten-free or not, with: Gluten-Free Solutions to Asian Classics: For anyone feeling left out at restaurants, find GF answers to Canto-Style Mapo Tofu, Japanese-Style Curry, and Hot & Sour Soup.Barrier-Breaking Recipes: Cross culinary borders--think Thai, Chinese, Filipino--with Tom Yum Corn Chowder, Shanghai Stir-Fried Gnocchi, and Pavlova with Calamansi Curd inspired by Jannell's travels as a third-culture chef.Easy Everyday Meals for All Dietary Needs: Whip up weeknight wins like Rice Cake Soup, Chili Miso Salmon, and Roasted Coconut Tamari Chicken with plant-based, vegetarian, dairy-free, and pescatarian options!Menus for All Occasions: Serve friends and family multi-course menus like a cozy holiday feast, a Lunar New Year dinner, or a sumptuous plant-based spread.With eye-catching illustrations and vibrant photos, My Best Friend Is Gluten-Free is an accessible and fun exploration of a world typically off-limits to gluten-free eaters. Finally, you can make your favorite Asian dishes at home.
(Almost) Instant Noodles
Upgrade your noodle dishes at home with hacks for elevating your instant noodles, plus quick and easy recipes for every kind of noodle. Noodles are a quick and easy to cook, and delicious to eat. With these foolproof recipes that can be made in a flash, you can have a tasty and filling noodle meal, almost instantly! The recipes are organized thematically, with oodles of noodle inspiration in chapters including Soups, Saucy, Salads, Stir Frys and Sides, plus a whole chapter on upgrading instant and pot noodles from corner-store basics to mind-blowing meals. It couldn't be easier to embrace the noodle trend! Recipes include: - Crispy Salmon Ramen - Spicy Chicken Satay Noodles - Aubergine and Sesame Salad - Ginger and Chili Stir Fry - Summer Rolls with Peanut Dip Whether you're a Samyang superfan, nuts for Nongshim or bonkers about Buldak, this ultimate tribute to speedy noodles is the book for you!
Welcome Home Cozy Dinners
127 recipes for stovetop, oven, Instant Pot, and slow cooker, from the editor of the New York Times bestselling Fix-It and Forget-It series! Cozy on up to a delicious, easy, and home-cooked meal! Enjoy an incredible soup, amazing entree, or even breakfast for dinner, all made from the convenience of your oven, stovetop, slow cooker, or Instant Pot. Finish off your meal with several delicious desserts to choose from. All 127 recipes are sure to make you feel warm from the inside-out! There's nothing worse than expending thought, time, and energy into cooking a meal, only to have someone turn up their nose at the food before them. With this book, you can cut down on the time spent in the kitchen and make your picky eaters happy! These recipes have earned the reputation of "crowd pleaser" or "family favorite." Whether you prefer to use your stovetop, oven, Instant Pot, or slow cooker, there are plenty of options in this book to get your family excited for dinner! Find dishes such as: Chicken and Vegetable Soup with RiceEasy Chicken Tortilla SoupChipotle ChiliSausage and Kale ChowderMeatball Tortellini SoupHearty Beef StewLemon-Chicken Oven BakeChicken and Broccoli BakePork Chops with Apple StuffingAunt Iris's Barbecue BrisketVegetarian Black Bean BurritosBreakfast for Dinner CasseroleWhoopie Pie CakeAnd more!You can trust these recipes because they are collected from some of America's best home cooks, tested in real-life settings, and carefully selected from thousands of recipes. This is the perfect cookbook for busy home chefs!
The Complete Multicooker Cookbook
Whether you have a Ninja Speedi, Foodi, Instant Pot or other machine, The Complete Multicooker Cookbook shows you how to get the very best from this all-in-one appliance with 125 easy, fuss-free recipes. Air fry or steam bake crispy wedges, slow cook comforting casseroles, pressure cook speedy weeknight soups, bake golden breads, or whip up indulgent desserts - in this compact device that saves you time, space, and effort. Sam and Dom Milner, the Sunday Times bestsellers of The Complete Air Fryer Cookbook and the trusted voices and creators behind KitchenGadgetsClub.com, guide you step-by-step through every major function. Each section includes demo recipes that teach you the key techniques, from steam air frying to dehydrating and slow cooking, plus everyday meals you'll make on repeat. From family dinners to quick fixes and from batch cooking to sweet treats, this is multicooking made simple. The irresistible recipes have all been triple-tested on the most popular machines, from the Ninja Speedi and Foodi to the Instant Pot and others, and include: Tear-and-share Cheesy Garlic Bread Mushroom and Asparagus Baked Eggs The perfect Multicooker Chips Coconut Lime Jasmine Rice Maple Ginger Salmon Packets Korean Barbecue Chicken Drumsticks Butternut Squash Risotto Vegetable Stew with Cheesy Dumplings Easiest-ever Biscoff Cheesecake Packed with practical tips, clear instructions, and flavor inspiration, The Complete Multicooker Cookbook proves why the multicooker is the must-have appliance for modern kitchens. And with its index by cooking method, it's just as valuable for anyone with other gadgets too, from air fryers to pressure cookers. Every recipe is cross-referenced by its key function, so whether you're in the mood to air fry, pressure cook or slow cook, you can browse by function and get cooking straightaway. With this book, you'll not only master the multicooker's many functions, you'll also discover how to make every meal easier, tastier, and more exciting.
The History of Whiskey
In this beautiful volume, award-winning spirits expert Robin Robinson skillfully chronicles the development of whiskey, highlighting a hundred exceptional milestones in its history. The journey begins in antiquity with the simple covered pot and alembic. In the Middle Ages, monks distilled spirits to make medicine. After King Henry VIII dissolved the monasteries, whiskey distillation shifted from clergy to farmers. Over the centuries, taxes and prohibition took their toll, even sparking the Whiskey Rebellion in the early years of American independence. In the 1700s and 1800s, as the British Empire colonized the globe, waves of European emigrants brought whiskey to Canada, Australia, India, Japan, and elsewhere. Surveying the evolution of Scotch, the birth of bourbon and rye, and the importance of family ties, quality control, corporatization, and marketing, this comprehensive compendium details the global impact of the beverage conglomerates, the world's most expensive Scotch, the 2011 curveball of aging bourbon in ex-port barrels, and more. Richly illustrated with bottle shots and captivating archival imagery, it makes a splendid, inviting tribute to your favorite dram.
Bubala
Bubala (meaning 'darling' in Yiddish) is all about vibrant food, culture, and generosity. Discover how to make the most of ordinary vegetables with 100 innovative recipes rooted in Middle Eastern flavours. Enjoy mezze-style plates such as Burnt Butter Hummus, Halloumi with Nigella Seed Honey or Oyster Mushroom Skewers, to the likes of extraordinary showstoppers such as Braised Fennel and Harissa Labneh or Romano Pepper Mujadara with Whipped Feta, every recipe is playful, delicious and designed for sharing. In this collection of impactful and exciting dishes, you'll also find additional chapters for sides, salads, skewers and more, including pantry staples that will elevate your cooking every day. Packed with flavour, stunning photography, and insightful cooking tips, Bubala takes modern, vegetarian cooking to a whole new level.
The Curiosities Of Food
Hungry for the strange and sublime? The Curiosities of Food delivers a globe-spanning feast of the animal-based cuisines that astonished Victorian readers and will fascinate modern food lovers. P. L. Simmonds landmark food history and culture survey guides you through exotic food delicacies, unique animal foods, and rare animal ingredients from every continent. From lavish traditional animal dishes to humble cultural food practices, Simmonds blends vivid reporting, travelogue, and culinary anthropology to reveal how societies turn beasts, birds, fish, and insects into diverse culinary delights. Chapters brim with international food curiosities and historical food exploration that explain not only what people ate, but why they valued those flavors. This newly restored edition from Alpha Editions brings a work long out of print back into the light. Meticulously edited for clarity and fidelity, this publication is more than a reprint it s a collector s item and a cultural treasure preserved for today s and future generations. Rich in period detail and timeless insight, it will appeal equally to casual readers intrigued by global culinary traditions and to collectors of classic food literature. Whether you re researching animal-based cuisines, hunting rare animal ingredients, or simply curious about international food curiosities, this P. L. Simmonds food book is an essential, beautifully revived volume for any library of gastronomic history.
Hand-Book On Cheese Making
Rediscover the timeless craft of turning milk into marvel a practical treasure reawakened for modern kitchens and artisan dairies. Hand-Book On Cheese Making is George E. Newell s definitive cheese production handbook, a clear, hands-on cheese making guide that walks readers through the cheese making process from simple fresh cheeses to aged classics. Inside you ll find homemade cheese recipes, traditional cheese methods, and artisan cheese techniques explained step-by-step for beginners and seasoned makers alike. Chapters cover milk selection, curd formation, pressing, salting, aging, and hygiene bridging DIY cheese making with rigorous cheese industry insights. Once out of print for decades, this volume has been lovingly restored and republished by Alpha Editions. More than a reprint, this edition is a collector s item and a cultural treasure: carefully edited, faithfully reproduced, and annotated for today s home cooks, hobbyists, and cheese professionals. Its historical significance lies in preserving early 20th-century practices and vernacular wisdom that shaped modern cheese manufacturing. Whether you re seeking beginner cheese making instruction, a practical cheese manufacturing guide for small-scale production, or a classic George E. Newell cheese book to add to your shelf, this restored handbook offers inspiration, technique, and heritage. Ideal for casual readers, culinary students, and classic literature collectors who value a work that informs the palate and honors tradition. Embrace the slow, delicious art of cheesemaking anew.
Sure Thing Desserts
A collection of the foolproof, classic recipes--and secrets to success--that Matt Lewis, founder of Brooklyn Bakery BAKED, has spent a lifetime perfecting professionally and at home Lifetime baker and cookbook author Matt Lewis opened his Brooklyn bakery Baked in 2005 to instant rave reviews, and his baked goods have been featured on Oprah, the Food Network, and TODAY. After he sold the business a few years ago, he found himself back in his kitchen baking for friends and for his Instagram @Brooklynbaker. Sure Thing Desserts is a collection of the sweets he makes over and over--and has spent a lifetime perfecting. The book starts with what Lewis sees as musts for his baking readership: Everyday Chocolate Chip Cookies, the Classic Brownie, the Yellow Picnic Party Cake, a Scottish Lemon Drizzle Loaf, and a Posh Chocolate Cake, along with the tips and secrets to making them successful. The book also includes chapters on bars, cookies, cakes, and pie. This is the must-have book for all everyday and anytime bakers.
Bake It Gluten Free
Founder of the cult favorite Dana's Bakery shows how to make 90 of your favorite desserts deliciously gluten free. In Bake It Gluten Free, Dana Pollack's first completely gluten-free baking book, Dana takes classic recipes and transforms them into gluten-free versions that don't sacrifice any of the flavor of the original. Baking a cake for a birthday party? Try Dana's Confetti Birthday Cake recipe. If you're having a busy week, make Rainbow Chip Granola Bars so you have something in your back pocket when you need it. Make Babka French Toast or Monkey Bread if you get a sweet tooth in the mornings, or Strawberry Shortcake Cookies for a cookie version of this pretty cake. In addition to recipes for every kind of dessert you could dream up, Dana includes detailed information on technique and ingredient substitutions, ensuring that whatever you choose to bake, you can bake it gluten free.
Spread the Hagel
Chocolate sprinkles are a popular Dutch sandwich topping, but why use them only on bread? These sprinkles are not only delicious to eat, but they also make your food a true work of art. It's already a well-known fact that sprinkles go great with biscuits or cakes. But did you know that they also taste fantastic when combined with bacon or gorgonzola? Or mixed in a spicy tomato soup or as a topping on a flammkuchen? Spread the Hagel offers inspiration for innovative dishes and twists on traditional recipes. The book shows how you can make your own sprinkles and how to integrate chocolate sprinkles in classic dishes from other countries.
Hamlyn Cooks: Meals for One
A collection of simple recipes, perfectly designed to serve one person. Inspiring ideas for delicious meals for one. If you are looking to enjoy a relaxed brunch, celebrate a special occasion or indulge in a dessert, Hamlyn Cooks: Meals for One is full of inspiring ideas for delicious dishes. There's no need to waste food or give yourself a headache dividing ingredient quantities for recipes designed for groups. From Blueberry French Toast for breakfast to Moroccan Lamb with Couscous for dinner, these fuss-free dishes are crafted to serve one and make every meal of the day a joy. Contents include: - Brunch: Baked Eggs with Salmon; Brie & Semi-dried Tomato Omelet; Ricotta & Pear Drizzle - Light bites: Bean Soup with Guacamole; Spinach & Feta Tarts; Crispy Chicken with Salsa Verde - Quick suppers: Feta, Fresh Herb & Rocket Frittata; Vegetable Stir Fry, Sausage & Broccoli Pasta - Special occasions: Beef Fillet with Walnut Pesto; Stuffed Mushrooms with Tofu; Tarragon Chicken with Potatoes - Desserts: Honey Roast Figs; Lavender Syllabub; Cherry Clafoutis Every delicious recipe is accompanied by fantastic color photography, a smart variation to keep your food feeling fresh, and all bound in a small, handy format, making this great-value book ideal for all!
Noodle Box
Noodle Box delivers fifty recipes in one classic takeout container. Whether you're craving Chinese, Japanese, Thai, Malaysian, Vietnamese, or another Asian cuisine entirely, the chefs behind the recipes in Noodle Box have you covered. Filled to the brim with classics, from ramen to pad see ew and japchae to gong zai men, this deck of fifty photographic recipe cards plus basics will teach you how to make all your favorites. Whether you'd like something fast and easy, or to spend a leisurely day cooking, call in and place your order for the takeaway container that has something for all noodle lovers.
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.
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.
Sourdough
A James Beard Award Winner for Baking & Desserts Now celebrating its 10th anniversary, Sourdough offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results--going well beyond bread into a wide range of other baked goods. In Sarah Owens's pioneering Sourdough, she demystified using sourdough starter for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, she showed how to use home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Ten years later, sourdough is more popular than ever. To celebrate, this refreshed anniversary edition includes an updated introduction and expanded resources section. Sarah Owens spent years baking conventional baked goods, only to realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her favorite foods, she knew she must find a health-sustaining alternative. Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, she launched an artisan small-batch bakery, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. A botanist and gardener as well as a baker, Sarah accents her recipes with brief natural history notes on the highlighted plants and ingredients. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
French Classics
"Chef Matt makes French food easy for everyone. Everyone should love French food forever." -Matty Matheson A Vogue.com Best Coffee Table Book to Gift in 2025 The most venerated French dishes, prepared for a new generation of chefs by rising star Matthew Ryle-with a foreword by Michelin-starred chef Raymond Blanc. We're in the midst of a French food renaissance, in no small part thanks to Matthew Ryle and his accessible, warm approach to the most classic of cuisines. French Classics is full of recipes that have for centuries withstood the test of time-and are soon to break through to a new generation of chefs. Whether you're craving the perfect Croque Madame for lunch or Beef Bourguignon on a cold night, hoping to surprise your partner with Steak Diane or wow your family and friends with a "Grande Bouffe," French Classics has you covered-and will leave you wondering why you haven't been cooking this food your whole life. With a 70/30 split of "Easy" and "Elevated" dishes, these recipes are made for any home cook who appreciates fresh ingredients, bold flavors, and true classics.
108 Asian Cookies
From the IACP award winner and bestselling cookbook author comes a first-of-its-kind collection of irresistible cookie recipes inspired by Asian flavors and techniques to excite home bakers. Growing up as a Canadian-born Vietnamese Chinese American, Kat Lieu sought comfort in the flavors of her youth like taro and black sesame. But she struggled to find a home for herself as a third-culture baker in American bakeries, online, or in cookbooks. In the auspiciously titled 108 Asian Cookies Lieu honors the varied and rich tapestry of Asian cultures and ingredients that inspired these recipes. And along with members from Subtle Asian Baking, the online baking group she founded, are a diverse array of original and member-submitted drool-worthy recipes for cookies and bakes incorporating ingredients from the diaspora including gochujang, ube, miso, fish sauce, sambal, tahini, matcha, and MSG stirred into each batter and dough. Bakers will learn how to whip up both classics and entirely new desserts such as: Spicy chai cookies Amaretti cookies with pandan and pistachios Taiwanese snowflake crisps Milk and cashew burfi Salted egg yolk corn flake haystacks Mochi brownies Matcha and wasabi drop cookies And even instant ramen and pho cookies! At many Asian tables, "not too sweet" is the highest compliment one can give--so whether these recipes are comfortingly familiar or new discoveries, 108 Asian Cookies will be sure to delight even the most discerning "not too sweet" kitchens for years to come.
The Korean Vegan: Homemade
Named a Must-Read Cookbook of Fall 2025 by Saveur Joanne Molinaro, author of the New York Times Bestselling and James Beard Award Winning Korean Vegan Cookbook, returns with fresh new dishes with Korean twists Joanne Molinaro is everyone's favorite storytelling vegan cook. On her platform, The Korean Vegan, she's known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it's a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home. As Joanne likes to say, she loves to "veganize" Korean cuisine and "Koreanize" everything else.  This book is a tribute to all the culinary inspirations that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband's Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food.
We Cook Plants
Whether you're new to plant-based cooking or you're a seasoned vegan, join Sarah and the Made In Hackney family as they show you how to grow, cook and eat more plants with over a 100 banging vegan recipes that are good for you and the planet. You care about the planet and the climate crisis. You've been tempted to take the plunge into plant-based cooking, but you never knew where to start. This is the book you've been waiting for! Pioneering vegan community cookery school Made In Hackney use their 12 years of experience to take you on a practical, inclusive and delicious plant-based culinary journey. Their firsthand experience of the challenges people face when evolving to plant-centred eating - cost, culture, access, housing, equipment, time, physical and mental conditions - makes them an emphatic and informed collective with tips and tricks for almost all life circumstances.Try over 100 mouth-watering, global recipes. From fermenting your own Kimchi or Mango Kombucha, to sweet treats of Chocolate and Black Bean Pudding or Pistachio and Cardamom Kheer, to feasts of Chipotle Mushroom Tacos or Brazilian Feijoada - there's something for everyone.Become a better global citizen by understanding the bigger picture around our broken food system, including juicy topics like organic versus regen, what's really causing hunger, how to decolonize the food system and the difference between culinary appropriation and appreciation.Create eggy, cheesy, meaty and umami flavours with nothing but whole food plants. Work your seasonings and herbs. Learn how to cook the essentials like lentils, pulses and rice in foolproof ways.Discover everything you need to know to thrive on a plant-based diet, with advice and content from Plant-Based Health Professionals.Never preachy. Always joyful. Often funny. This cookbook will get you inspired and informed to put more plants on your plate forever.
Wine Making
Wine Making - A Guide to Growing, Nurturing and Producing offers a personal yet practical guide for your grape to bottle journey. The book covers all aspects of wine production; whether it's a dozen bottles of wine created with love from your kitchen table, or thousands of cases produced from a commercial vineyard. It will guide you through the processes, the challenges, the fun and the satisfaction to expect as you 'grow your own wine'. Topics covered include grape production - vineyard site selection, choosing, planting and caring for vines; methods to maximize fruit production, and how best to harvest to minimize damage; the winemaking process - steering the producer through each stage in sparkling and still wine production; wine tasting - focusing on what flavours to seek and recognize, and which to avoid; the business of establishing a vineyard - expectations and costs involved and finally, terroir - and what it really means to winemakers and consumers today.
Mama Rita
Share the love of home cooking with warming, hearty dishes straight from Mama's kitchen in this must-have mediterranean cookbook for beginners and food lovers alike. Food delivery company Mama Rita found fame in the UAE for their deliciously comforting selection of home-cooked meals. Now, co-founders and mother-daughter duo Jessica and Rita Kahawaty are sharing three generations of family recipes with more than 75 nourishing and flavourful dishes that are perfect for entertaining a crowd. Inspired by Middle Eastern, Mediterranean and international flavours, Mama Rita is filled with tried and trusted recipes that showcase Jessica and Rita's Lebanese-Australian roots and passion for family cooking. Try Lebanese classics such as Not Soggy Fattoush or Soulful Chicken Shawarma, and whip up family favourites like Grandma's Vegetarian Lasagne or Hot Red Meatballs. Beautifully designed throughout and featuring stunning photography shot on location in Lebanon, Mama Rita is a celebration of the big flavours that get everyone round the dinner table together. Whether you're looking for your first Lebanese cookbook, the perfect gift for a foodie or want to explore authentic Middle Eastern cooking at home, this book belongs on your kitchen shelf.
Winter in Tuscany
Following the success of A House Party in Tuscany and Italian Coastal, Amber Guinness invites us on an artful tour through her beloved Southern Tuscany and favorite pockets of Florence. Winter in Tuscany celebrates the region's rich culinary and cultural traditions with a quanto basta approach---the intuitive, Italian method of "just enough"---and brings the heart of Tuscany's cozy fall and wintry flavors to your kitchen.But quanto basta is more than just a philosophy for cooking; it's a metaphor for life. This book celebrates life in the offseason; an ode to exploring Tuscany's villages and countryside when the crowds have thinned, allowing for a deeper, more intimate connection with the culture, food, and landscapes. In discovering treasures off the beaten path, Amber highlights the richness of exploring at a gentler pace, when Tuscany truly reveals itself.The book is filled with an array of hyperlocal, traditional recipes for the home cook: from antipasti, zuppe--thick, hearty Tuscan soups--and brodo, brothy mains that bring comfort on colder days to rustic pasta, rice, and secondi--meat and vegetable dishes that celebrate the season.Whether you're strolling beneath Della Robbia's cherubs or simmering a hearty soup on a cold winter's night, Winter in Tuscany is an invitation to slow down and appreciate the beauty in small moments and big flavors.
La Mesa Mexicana
The ultimate compendium of regional Mexican cuisine. La Mesa Mexicana is the follow-up cookbook to CDMX by Rosa Cienfuegos. Expanding to the eight culinary regions of Mexico, Cienfuegos's third book is a comprehensive collection of regional Mexican food, with more than 120 recipes that showcase the diversity, breadth, and influence of Mexican ingredients and cuisine on the global stage. In La Mesa Mexicana, Cienfuegos traverses Mexico in search of the unique dishes that distinguish each region. Starting in the north, including Baja, Chihuahua, and Tamaulipas, Cienfuegos shares the original recipes for Chile con queso, Carne asada, and traditional Tacos de pescado. Moving south to the central heart of the country and the states of Jalisco, Puebla, and Michoac獺n, you will find recipes for "drowned" Tortas from Guadalajara, local Goat tacos from the semiarid region of Quer矇taro, and Nayarit's unique desserts, as well as Uvate, a nonalcoholic grape drink made with sugar and cinnamon. Finally, Cienfuegos traverses the south of Mexico, taking in Veracruz, Yucatan, and the revered foodie state of Oaxaca, where she discovers the secrets to a classic mole negro, tlayudas, and more. Filled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is no ordinary Mexican cookbook. It is a heart-stopping ode to one of the oldest cuisines in the world, a celebration of the globally recognized and lesser-known Indigenous recipes that have been passed down through the generations.
Mukoita II, Cutting Techniques
Authoritative, comprehensive, and gloriously illustrated, MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables is the fourth volume in a definitive new series on the art of Japanese cuisine, offering high-level, authoritative instructions for mastering traditional Japanese knife skills. MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of decorative vegetable carving. Recipes using the various ingredients are featured throughout.
