Food & Drink

'There are so many recipes in here that have me planning all manner of meals to look forward to.' - Nigella LawsonTofu Tasty will revolutionise the way we think and cook with tofu forever. Never tasteless, never boring and definitely not just for vegetarians, tofuis an exciting ingredient and Tofu Tasty is here to challenge you into cooking new and inspiring dishes.With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included.The recipe chapters are arranged into sections by texture:Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso DengakuSoft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofuMashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantonsSilken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stewFermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh MiDried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergineSweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding

Discover the secret to losing weight for good - and being kind to yourself in the process.

More than 120 whole-food, vegetarian recipes for quick weeknight meals full of flavour, spice, colour and nutrition, from New York Times bestselling author Heidi Swanson

Experience the magic of the Disney Parks right in your kitchen with these 100, easy and delicious recipes inspired by Walt Disney World!

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi¿an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to ¿atbread ¿lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi¿an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi¿an. Transporting readers to the streets of Xi¿an and the kitchens of New York¿s Chinatown, Xi¿an Famous Foods is the cookbook that fans of Xi¿an Famous Foods have been waiting for.

Satisfying, easy, and great for family dinners, this book contains 200+ modern slow-cooker recipes that bring the fresh flavors, ethnic influences, and seasonal ingredients to inspire today's cooks. Classic recipes are refreshed with an amazing international pantry of seasonings, easy side dishes, and innovative garnishes in this amazing cookbook! Everyday Slow Cooking focuses on contemporary slow cooker favorites without forgetting some of the best slow cooker classics. A broad range of modern recipes take their cues from global influences, seasonal ingredients, and the richly layered, fresh flavors of today, while the classics continue to offer comfort, satisfaction, and make-ahead ease. Beautiful, full-color photography, easy-to-follow recipes, and a comprehensive introduction offer all the inspiration and explanation needed to turn out delicious slow cooker meals. With chapters dedicated to various meats, seafood, veggies, grains & legumes, deserts, and stocks/sides/sauces, this book is truly the last stop on your journey to slow-cooker perfection.

Brilliant protein-packed meals that don''t hold back on the spice.'' Joe Dicks, bestselling author of High Impact Intercourse Training''This delightfully raunchily-titled read is, of course, a recipe book full of tongue-in-cheek ways to cook chicken ... everything from Cockporn Poppers to Cossie''s Cockatore to Cock Pot Pie.'' METRO''What a title!'' Gok WanThe perfect book to get the most out of your cock. By her own admission, Cossie Hussey loves cock. With How to Eat Cock, join her on a culinary exploration and learn to know your way around cock just as well as she does.With recipes honed by a childhood spent on her family farm - from sticky southern fried cock to gobble up with your hands, served with a creamy slaw to the ultimate cock monsieur, a steamy and indulgent feast to share with your friends- let Hussey show you how to get the very best out of your cock.

More than eighty guided exercises and activities to help you break the diet cycle and create a better relationship with food and your body from bestselling author and Registered Nutritionist Laura Thomas PhD.

Simply is a captivating book penned by the talented Sabrina Ghayour, published by the Octopus Publishing Group in 2020. This book is a delightful journey through the world of literature, a genre that Sabrina Ghayour has mastered beautifully. Simply is a testament to Sabrina Ghayour's writing prowess and her unique ability to weave a compelling narrative that keeps readers engaged from start to finish. Published by the reputable Octopus Publishing Group, this book is a worthy addition to any bookshelf. Don't miss out on this literary gem, get your copy of Simply today.

'A simply brilliant book - modern, clever, beautiful and full of delicious recipes.' Jamie OliverA modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now.How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat's cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won't have us chopping mountains of veg or slaving over the stove for hours.Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating - recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, A Modern Way to Eat covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner.Packed with recipes that explore the full breadth of vegetarian ingredients - different grains, nuts, seeds and seasonal vegetables - and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.

Eat to starve lymphedema and lipedema by having foods that fight these conditions (and cancer) and avoiding foods that contribute to symptoms or related conditions. Lean how food choices affect both conditions and how better nutrition can improve symptoms (including pain) and delay changes associated with progression to more advanced stages. Intended for anyone with, or at risk for, lymphedema or lipedema, caregivers, lymphedema therapists, and other health care providers. Signs of lymphedema and lipedema (painful fat syndrome) include swelling (edema), abnormal fat accumulation, pain, skin changes, and infections (cellulitis, wounds or ulcers) in affected areas. Lymphedema and lipedema are progressive conditions that can be depressing, disfiguring, disabling, and (potentially) deadly, without treatment. This guide explains why nutrition is an essential part of treatment and self-care for these conditions, what to eat, and how to change your eating pattern. It also covers vitamins, minerals, and supplements that may be beneficial. You may be at risk for lymphedema if you have chronic venous insufficiency, other venous disorders, heart disease, obesity, a cancer diagnosis (especially breast cancer, reproductive system cancers, or melanoma), or a family history of lymphedema or swollen legs. Eating wisely and maintaining a healthy body weight can help reduce your risk of developing lymphedema symptoms. This guide includes all the information you need for changing your eating pattern including ways to increase your motivation and build support for changing your eating pattern, meal plans and recipes for recommended foods, a shopping guide, cooking tips, suggestions for eating away from home, and much more. It also includes detailed information on lymphedema and lipedema including risk factors, signs and symptoms, treatment, other health care considerations and over 40 photos showing different stages of each condition. The authors include experts in lymphedema and lipedema treatment, nutrition research, and behavior change. Recommendations are based on published medical research combined with the clinical experience of the authors. In addition to sharing their clinical experience, Emily Iker and Linda-Anne Kahn share their personal insights from living well with lymphedema and lipedema, respectively. Chuck Ehrlich is a medical researcher and writer for LymphNotes.com, as well as a lymphedema caregiver. Emily Iker, MD, specializes in treating lymphedema and lipedema at the Lymphedema Center in Santa Monica and has lower-extremity lymphedema. Karen Louise Herbst, PhD, MD, treats people with lymphatic issues including lymphedema and lipedema, and leads the Treatment, Research and Education of Adipose Tissue (TREAT) Program, at the University of Arizona College of Medicine. Linda-Anne Kahn. CMT, NCTMB, CLT-LANA, CCN, is a lymphedema therapist, nutritional consultant and integrative health coach at Beauty Kliniek Day Spa and Wellness Center in San Diego, and has lipedema. Dorothy D. Sears, PhD, researches diet and behavior patterns for reducing disease risk at the University of California San Diego School of Medicine. Mandy Kenyon, MS, RD, CSSD, is a consulting dietitian and research leader for Salk Institute and Veteran's Medical Research Foundation. Elizabeth McMahon, PhD, is a clinical psychologist specializing in health-related behavior change and the author of several lymphedema books including Overcoming the Emotional Challenges of Lymphedema. Foreword by Felicitie Daftuar, founder and executive director of Lipedema Foundation and past-president of the Fat Disorders Research Society (FDRS.org).

Lose weight without dieting, calorie-counting or using will-power. This book shows how you can: eat your favourite foods; follow your natural instincts; avoid guilt, remorse and other bad feelings; avoid worrying about digestive ailments or feeling faint; learn to re-educate your taste.

The all-you-need-to-know visual guide to weaning from Annabel Karmel, Britain's best-loved weaning expert, including one hundred easy recipes.

Here are 100 recipes that show us how to bring more joy and mindfulness to the kitchen through family-friendly meals that are satisfying, yet decidedly unfussy. Filled with Aran's gorgeous photographs, you will also find suggestions sprinkled throughout the book for creating a welcoming space with lighting, linens, flowers and flatware.

Clean lifestyle guru Gwyneth Paltrow shows that delicious food can also heal the body, with 100 food lover's recipes that can be customised into targeted meal plans and detox programmes.

WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice.The Christmas Chronicles is the story of Nigel Slater's love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comte and Taleggio, salt crust potatoes with blue cheese and goat's curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread.Packed with feasts, folktales, myths and memoir and all told in Nigel's warm and intimate signature style, The Christmas Chronicles is the only book you'll ever need for winter.

The must-have guide to the world's most interesting wines.

Few meals are more satisfying and flavoursome than the rich and fragrant Moroccan stew known as a tagine.

Features over 1,000 tried and tested recipes for every occasion from firm family favourites to more adventurous dinner party dishes. As well as traditional classics and the author's all-time favourites, this title offers a selection of healthy low-fat dishes and new ideas to give you inspiration every time.

A guide to brewing your own beer at home. It includes over 100 home brew beer recipes from around the world with brewer's tips and photographs of the finished beer so you know what you're aiming for.

'Gennaro is an incredible baker - bread has always been central to everything he does. This is a great book - incredible food and full of Gennaro-style passion' - Jamie OliverMaking bread has always been a natural passion for Gennaro Contaldo. Ingrained since childhood with memories of his mother's weekly bread-making and visits to his uncle's village bakery, it is a skill which has followed him throughout his career as a chef. In this book, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. And not only bread - have you ever walked into an Italian panetteria (bakery) and marvelled at the amazing variety of freshly baked goods? Not only filone, filoncini, ciabatta, campagnia, panini, but also amazing focaccia, pizzette, biscuits and cakes. Included will be Gennaro's fabled focaccia made in different regional varieties as well as mouth watering torte salate (Italian savoury pies) using seasonal ingredients such as spinach & artichoke oozing with fontina cheese for spring or escarole, black olives & anchovy for winter. There will be a section of rustic pane dolce (sweet breads) as well as delicious crostate (sweet pastry tarts), biscuits and traditional homemade cakes just like Nonna used to make.This book will be the ultimate in Italian bread and baking - it will be your Italian panetteria bible where you will be able to almost smell that dreamy, irresistible aroma of fresh baking as you flick through the pages.

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfectionand they show the way in this collection of never-before-published recipes from his landmark restaurantsThe French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Using only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world.This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus, Baba Ghanouj and Tabouleh through to the most authentic and traditional recipes from the rural mountains and bustling cities along the Mediterranean coast. An emphasis on vegetables and pulses means that many recipes are vegetarian friendly as well as being simple, healthy and affordable. You will discover how to turn a few ingredients into a very tasty meal.

Go vegan in 2020 with Oh She Glows, the bestselling vegan cookbook packed full of over 100 mouth-watering recipes. Featuring go-to breakfasts, protein-packed snacks, hearty entr es, and decadent desserts, there is something for everyone in this collection of delicious and wholesome plant-based recipes, such as: SWEET POTATO and BLACK BEAN ENCHILADAS with AVOCADO-CORIANDER CREAM SAUCE CHILLLED CHOCOLATE ESPRESSO TORTE ULTIMATE NUTTY GRANOLA CLUSTERS EMPOWERED NOODLE BOWL ANGELA'S FAMOUS GLO BAKERY GLO BARS The Oh She Glows cookbook is also allergy-friendly, with many gluten-free and soy-free options.Whether you are a vegan or simply want to incorporate a few vegan meals into your week, Angela's recipes are a must-have for anyone who wants to eat well, feel great, and glow!

There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone's favourite is here.Praise from readers:'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have' 'The Holy Grail of curry cook books''This book is so good it's unbelievable'