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 that celebrate the diversity of international cuisines and offer wholesome, home-cooked meals designed to nourish your body and soul. Babita 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!
Turtle Island
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 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.
Feast
Feast is a book of recipes for all kinds of occasions - holidays and high days, celebrations and special events - or just those special intimate evenings with family, friends and those you love.Acclaimed cookery writer Sarah Rankin, whose first book, Kith, was published in 2024, brings together almost 100 recipes - starters, mains, puddings as well as accompaniments and drinks - which will help you cater for any kind of occasion that requires that extra bit of special thought to make it a meal to remember.There's a huge range of imaginative recipes featuring the very best of seasonal products that can be sourced in Scotland, from Lamb shoulder fritters with anchovy salsa verde, Corra Linn-crusted new potatoes, Blackcurrant curd meringue tart and Apple and cinnamon fizz.
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.
Colorado Cocktails
This spirited collection brings you 100 exclusive recipes from Colorado's most renowned bars.From the magnificent mountains to the sparkling rivers, these signature recipes embody the unique charm of colorful Colorado. With over 100 recipes and dozens of bartender profiles, you can drink like a local wherever you are. This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Colorado has to offer. Residents and tourists alike will discover locations and drinks that are sure to satisfy all tastes.Within the gorgeous, die-cut covers, you'll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestionsInterviews with the state's trendsetting bartenders and mixologistsBartending tips and techniques from the expertsFood and drink destinations across the cityAnd much more!From Colorado Springs to Denver, Boulder, Aspen, and beyond, get a taste of Colorado's craft cocktail scene without ever leaving your zip code with Colorado Cocktails.
Primal Cuts
Meat lovers, Rejoice! Master the art of choosing the perfect cuts and creating unforgettable, flavor-packed beef dishes that will wow every time With 100 recipes and expert tips! Whether you're a keto or carnivore diet enthusiast, a backyard pitmaster, or simply looking to elevate your cooking skills, Primal Cuts is the ultimate guide to selecting, preparing, and cooking beef with confidence. Packed with expert advice on butchery and cooking techniques, this all-in-one resource makes it easy to create mouthwatering meat dishes that will impress every time. Written by chef Brad Baych, known online as the "Butcher Wizard," Primal Cuts draws on his extensive expertise in beef and butchery. Brad guides you through each step, from selecting premium cuts like Angus, Kobe, and Wagyu to mastering dry aging, seasoning, and cooking techniques. With his insider knowledge, you will learn how to choose the best cuts for maximum flavor and tenderness, bringing your meat-centric meals to the next level. In Primal Cuts, you will learn: - Beef Basics: Understand beef grading and aging and how feeding practices (grass-fed, grain-fed, organic) affect flavor and quality. - Butchering Basics: Learn how a cow is broken down into primal, subprimal, and retail cuts, plus the tools and techniques the pros use to butcher meat. - Cooking Techniques: Perfect methods like searing, grilling, braising, and smoking with foolproof, step-by-step instructions for consistently incredible results. - Essential Tools: Discover which knives, thermometers, grinders, and cookware are must-haves to get the best from each cut. - Recipes for Every Primal Cut: From simply perfect steaks and homemade pastrami to dishes like Beef Wellington, Primal Cuts offers a versatile array of recipes for every occasion. - Complementary Sauces and Sides: Enhance meat-based meals with sauces like Bordelaise, Mushroom Demi-glace, and Bearnaise, along with sides like Twice-Baked Potatoes and Cowboy Beans. - Budget-Friendly Tips: Maximize the value of each cut without sacrificing flavor or quality, making it easy to eat well on any budget. Sample Chapters and Recipes: - Chuck: Open-Fire Chuck Eye Steak, Beef Stew, Birria Tacos - Brisket: Smoked Brisket, Pastrami, Deli-Style Reuben Sandwich - Rib: Grilled Rib Eye, Bone-In Prime Rib, Philly Cheesesteak - Short Loin: Bistecca alla Fiorentina, Filet Mignon, Steak Diane - Sirloin: Cast-Iron Sirloin Steak, Beef Stroganoff, Picanha - Flank: Flank Steak with Chimichurri, London Broil, Street Tacos - Round: Roast Beef, Pot Roast, Chicken Fried Steak - Ground Beef: Smash Burgers, Meatloaf, Spaghetti and Meatballs Complete with infographics and visual guides, full-color recipe photos, shopping lists, and Brad's expert tips, Primal Cuts is the ultimate resource for meat lovers at any skill level. Whether you are a seasoned chef or a beginner, this book will serve as the go-to guide for carnivore cooking!
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 his favourite ingredients, and show us how to apply the simple ethos of his iconic restaurant to home cooking. 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 (and retaining) a Michelin star, as well as being named the UK's best restaurant multiple times. It's a cult classic both adored by professionals from all over the world, and a truly beloved, unpretentious local. Organised into chapters by occasion - Baking and Making, Posh Dinners, Not So Posh Dinners and Christmas, to name a few - Stephen captures the imagination for simple 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 Welsh rarebit, cream of tomato soup, pork chop with charred leeks and tart tatin with vanilla ice cream, Stephen reintroduces familiar favourites, made simpler, and much better. With stunning location photography of the Kent landscape that serves as Stephen's inspiration, as well as essays on ingredients, life in the kitchen and his journey to ground-breaking techniques, 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.
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.
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.
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.
Something from Nothing: A Cookbook
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. 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 (with Aioli and Friends); and Labne with Caramelized HarissaSoups and Stews: Kimchi and Tomato Soup; Golden Mushroom Soup with Buttered Orzo; and Ginger and Greens Chicken SoupVegetables and How to Make Them Taste Even Better: Forever-Roasted Squash with Brown Butter Dates; Braised Green Beans with Anchovy; and Spiced Butter-Roasted Carrots with WalnutsPasta and Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; Carbonara for TwoBeans and Grains: Crispy Baked Beans with Mushrooms and Parmesan; Polenta with Fresh Corn; Caramelized Beans with Tomato, Cabbage and Browned ButterMeats and Some Fishes: Crushed Olive Chicken with Turmeric; Steak, like Tartare; Crispy Fish with Garlic Yogurt, Capers, and GreensWhether 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.
Kanpai
Lift a glass to the story of sake--from Japanese homebrew to global phenomenon. Sake, Japan's iconic rice-based alcoholic drink, has been central to Japanese culture for over 1,300 years. Traditionally made with rice, water, and koji mold, it was consumed in early brewpubs and was vital to samurai rituals and festivals. Sake's story includes homebrewers like clan matriarchs, ancient princes, and modern political activists who defied laws to keep homebrewing alive. Temples refined sake-making techniques, laying the foundation for a thriving industry that became a major economic force for shoguns and the modern state. Kanpai is the first history of sake in English, exploring its evolution from homebrew to flavored varieties, and its cultural significance and global rise--including its growing popularity and production in North America and Europe. The book also shows how sake has shaped Japanese food, society, and traditions.
The Pasta Book
Unlock the secrets of making creative pasta dishes with more than 75 simple and spectacular recipes, featuring helpful QR codes to step-by-step video tutorials--from the James Beard Award-winning author of Mastering Pasta In The Pasta Book, acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of "marrying" pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including: Vegetable Pasta Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta SalataSeafood Pasta: Paccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne Poultry and Game Pasta: Tagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck RaguPork Pasta: Rigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and ProscuittoBeef and Lamb Pasta Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore SardoVetri guides you through the foundations of making fresh pasta with a chapter devoted to pasta doughs and shapes like pappardelle and orecchiette, including QR codes that link to easy-to-follow technique videos. With 90 stunning photographs, The Pasta Book includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave.
Wildcrafted Seeds and Grains
Award-winning author and forager Pascal Baudar presents the first book exclusively dedicated to the identification, preparation, and culinary uses of wild seeds and grains. In his latest book, wild food expert and explorer Pascal Baudar introduces us to the 100 most common edible wild seeds and grains. Ever on a mission to demystify foraging practices and processes, Pascal shares his time-tested methods for seed and grain extraction, storage and handling, and preparation for culinary use. The book also features 35 of Pascal's creative recipes, from salads and side dishes to condiments and ferments, crackers and breads to beverages and soups. Complete with Pascal's beautiful food photography, Wildcrafted Seeds and Grains will be a go-to source of information and inspiration for adventurous foragers and foodies who want to incorporate these more elusive wild ingredients into their cooking. "Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. . . Get ready to be inspired."--Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
Naruto Shippuden: The Official Cookbook
Learn how to make 35 dishes inspired by the beloved anime. Ichiraku Ramen's dishes are some of the best in Hidden Leaf Village, so it's no surprise that it quickly became Naruto's favorite restaurant! Featuring 35 recipes inspired by the hit anime NARUTO SHIPPUDEN, including Jinchuriki Takoyaki and Kakashi's special grilled mackerel, this cookbook is full of delicious recipes that will supercharge your cooking with the power of ninjutsu! Enjoy delicious Ramen Ichiraku, taste test Sasuke's favorite onigiri, and even discover how to make narutomaki, the ramen topping that Naruto himself was named after. Relive your favorite moments from NARUTO as you re-create the flavors of the hit anime at home!
D羹ngeonmeister: The Expanded Edition
The new and improved expanded edition of the hit cocktail collection includes even more RPG-inspired cocktail recipes--featuring all-new cocktails and a brand-new chapter of zero-proof drinks that still pack a punch. Calling all adventurers! The D羹ngeonmeister series is back with an updated and expanded edition of the bestselling RPG-themed cocktail book that started it all, now with even more game night drink recipes. This revamped collection is brimming with even more fantastical RPG-inspired drink recipes guaranteed to add some extra magic to your next game night. Uncover brand-new recipes and fan-favorite classics, all inspired by the creativity and excitement of tabletop role-playing games like Dungeons & Dragons. Featuring RPG-inspired drink names, playful nods to tabletop game tropes, and step-by-step drink instructions, this book makes crafting cocktails as thrilling as a critical hit. Enhance your game night hosting with a new chapter of alcohol-free drinks, perfect for anyone who loves flavorful mocktails without sacrificing the adventure--all the fun, no constitution checks required! Whether you're a seasoned Dungeons & Dragons player, a mixology fan, or a lover of fantasy worlds, this RPG-themed cocktail book is a must-have guide for your next game night or party. Cheers to rolling dice and raising glasses!
What to Cook & When to Cook It
We know that eating with the seasons is delicious, affordable and sustainable: better for us and for the planet. However, it can feel like a challenge - especially when ingredients are available all year round. With What to Cook and When to Cook It, food writer Georgie Mullen makes it easy to return to cooking seasonally. She shows how to bring out the best flavour in your humble fruit and veg, sharing 120 incredibly simple, versatile and delicious vegetarian meals that make the most of the season's produce. Whether you choose refreshing Peach Panzanella Salad for a summer barbecue or a comforting Leek and Butterbean Gratin in the colder months, this modern, plant-forward food allows easily sourced, simple produce to shine. Georgie Mullen has garnered a huge and loyal online following thanks to her beautiful, vibrant seasonal cooking. What to Cook and When to Cook It brings together incredible light bites, mains, sweet treats and cocktails divided by season and focussed on hero fruit and veg. Georgie's meals are comforting, satisfying and always highly cookable. Packed with quick prep ideas, seasonal calendars and menus, this is the must-have cookbook for enjoying simple yet surprisingly delicious food throughout the year.
Best-Ever Cookies
Cookies 'round the calendar...yummy, easy-to-make favorites for all occasions! It's been nearly 15 years since we've shared these warm from the oven or wrapped up for giving, cookies are a timelessly classic treat. Updated with 22 photos of sweet treats! Bakers searching for an essential collection of recipes should look no further than Best-Ever Cookies, another must-have cook book in the best-selling Gooseberry Patch cookbook series. Filled with over 235 delectable delights perfect for special occasions or to enjoy every day, this book is destined to become a secret weapon for moms and grandmas everywhere! Whether warm from the oven or wrapped up for giving, cookies are a timelessly classic treat. Family & friends will love Old-Fashioned Butter Cookies, Glazed Honey-Walnut Bars, Chocolate Drops, Raisin-Nut Pinwheels and Raspberry Meringue Kisses.
The Soup Solution
80 delicious, versatile soup recipes for every taste and every occasion. If you're cooking for one or for a crowd, if you want to eat more healthily, if you want to save money, energy or time...soup is the solution! As the #souptok trend on socials brings a new generation of chefs to seek out the perfect soup, food expert and former Chair of the Guild of Food Writers Charlotte Pike shares 80 sensational recipes that celebrate this versatile dish. From recipes you can make in 15 minutes to soups that are designed to fortify your health, every chapter in this book has been crafted to offer a solution to the daily challenges we face when it comes to putting food on the table. Chapters include: - Quick: Red Lentil, Lemon & Garlic; Miso with Udon, Edamame & Salmon; Foolproof Tomato - Budget: Cuban-inspired Black Bean; Lemon Orzo; Onion, Apple & Thyme - Just what the doctor ordered: 10-Vegetable Soup; Get Better Soon Chicken Soup; Beetroot, Ginger & Lime - Winter warmers: Ghanaian-inspired Sweet Potato, Ginger & Peanut; Bessara; Mexican-inspired Bean, Tomato & Lime Soup with Avocado & Totopos - Oven-baked: Roast Root Vegetable; Roast Pumpkin & Rosemary; Cumin and Honey-Roasted Carrot - Finishing touches: Fresh Pesto; Fougasse; Cheesy Wheaten Farls Each recipe has been chosen because it tastes fantastic, whether it's for a kitchen supper for one or the first course at a dinner party. Made using easy-to-source ingredients and simple techniques, there's a soup for every occasion.
Lankan Filling
In Lankan Filling, O Tama Carey continues the journey from her acclaimed debut Lanka Food, presenting a vibrant, playful collection of Sri Lankan-inspired dishes that blend tradition with modern creativity. The book showcases the unique and inventive flavors of Lankan Filling Station, featuring recipes such as dhal and hot butter jaffles, black pepper brisket, and devilled chicken livers, alongside spiced jaggery tarts, and caramelised kithul and chilli popcorn. This cookbook celebrates the essence of Sri Lankan cuisine while embracing bold, fun twists that make each dish a delight. Building on her deep-rooted knowledge of Sri Lankan culinary traditions, Carey invites readers to explore her diverse and imaginative creations. Each recipe reflects her passion for flavor and her commitment to making food both delicious and enjoyable. From breakfast staples like kade paan and milk buns to an array of short eats, pies, and curries, Lankan Filling offers a fresh perspective on Lankan cooking, blending authentic ingredients with innovative approaches. This book is a testament to the joy of cooking and eating, providing a delicious exploration of Sri Lankan-inspired flavours through O Tama's unique lens.
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.
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
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
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.
