Food & Drink

Rachel Khoo cooks up a storm from her tiny Parisian kitchen, bringing the magic of France into our homes.The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it' New York Times'The fabulous fairy godmother of French cuisine' Easy LivingRachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are. The 120 recipes in the book range from easy, everyday dishes like Omelette Pip rade, to summer picnics by the Seine and afternoon 'go ter' (snacks), to meals with friends and delicious desserts including classics like Cr me brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. In The Little Paris Kitchen, Rachel Khoo serves up a modern twist on classic French cooking.After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study p tisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by BBC. Her beautiful tie-in cookbook and the follow up, My Little French Kitchen, have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard.

Herve This (pronounced "e;Teess"e;) is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a souffle rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Following the success of 'Real Food' and 'Appetite', this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, 'Toast'.'The food in "e;The Kitchen Diaries"e; is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. It is what I eat when I'm not phoning out for pizza or going for a curry. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.''Much of it is what you might call fast food, because I still believe that life is too short to spend all day at the stove, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***.''Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day. Nigel's food - for you.'

Science is beginning to understand that our thinking has a deep and complicated relationship with our eating. Our thoughts before, during, and after eating profoundly impact our food choices, our digestive health, our brain health, and more. Yet most of us give very little thought to our food beyond taste and basic nutritional content.In this revolutionary book, Dr. Caroline Leaf packs an incredible amount of information that will change readers' eating and thinking habits for the better. Rather than getting caught up in whether we should go raw or vegan, gluten-free or paleo, Leaf shows readers that every individual is unique, has unique nutritional needs, and has the power to impact their own health through the right thinking. There's no one perfect solution. Rather, she shows us how to change the way we think about food and put ourselves on the path towards health. Anyone who is tired of traditional diet plans that don't work, who struggles with emotional eating, or who simply isn't satisfied with their level of health will find in this book the key to discovering how they can begin developing a healthier body, brain, and spirit.

Idéen til bogen kom, fordi jeg havde mange idéer, som jeg gerne ville have ud til andre. Budskabet for mig med bogen er, at få jer læsere til at bruge bogen som en inspirationskilde, bruge den til hverdag og fest, gå på opdagelse i, hvad jeg har brugt min tid som kok med. Bogen spænder vidt og er en kombination af forskellige tapasretter, kød og spændende salater. Her kan nævnes én, som jeg holder specielt af: Gorgonzolasalaten med nye kartofler og capersbær. Samt opskrifterne på lækkert hjemmebag. Jeg selv er vild med tapas, fordi man næsten kan bruge alt, hvad man har og komponere det til små selvstændige retter, som spises med brød til. Desuden er det da også hyggeligt, at måltidet strækker sig over længere tid, og man nyder maden på en anden måde. Jeg håber, min bog vil kunne inspirere jer til selv at komme i gang med denne spændende madkultur.

Epic Air Fryer Cookbook is an incredible piece of literature penned by the talented Emily Paster. Published in the year 2019 by the renowned Harvard Common Press, U.S., this book is a must-have for every cooking enthusiast. The book belongs to the genre of cookbooks, and as the title suggests, it mainly focuses on recipes that can be prepared using an air fryer. The recipes included in this book are not only delicious but also very healthy, making it an excellent choice for those who love to cook and eat healthily. The book is written in English, making it accessible to a wide range of readers. So, if you're looking to expand your culinary skills, Epic Air Fryer Cookbook by Emily Paster is a perfect choice.

The first book introducing readers to the bold, colourful and delicious cuisine of Romania.

A beautiful and detailed journey into the food of the middle east, from the award-winning cook and traveller, gorgeously photographed throughout

Take your culinary skills to a new level with 'Indian Restaurant Curry at Home Volume 2', an incredible book by Richard Sayce. Published in 2019, this cookbook is a treasure trove of authentic Indian recipes that you can whip up in your own kitchen. Richard Sayce, a renowned author in the culinary world, has meticulously curated a range of dishes that capture the essence of Indian cuisine. The book, belonging to the genre of cookbooks, is a must-have for those who wish to explore the rich and diverse flavors of Indian food. Published by Misty Ricardo's Curry Kitchen, this book is a testament to Richard's deep understanding of Indian cuisine and his ability to translate complex flavors into easy-to-follow recipes. Get your copy today and embark on a gastronomic journey to the heart of India.

Life in the Fasting Lane walks you through the basics of a fasting lifestyle, with chapters that address everything from meal planning to mental strategies and exercise to socializing. Dr Fung and Ramos explain the fundamentals of fasting and their customizable approach, while Mayer shares her honest perspective as a success story.

Are you struggling with symptoms like brain fog, fatigue, or chronic pain?Are you tired of taking medications to treat symptoms and want to understand the root cause of your condition?Autoimmune disease is one of the fastest growing chronic diseases in this country, and it has many different manifestations. Multiple sclerosis, rheumatoid arthritis, ulcerative colitis, psoriasis...the list of debilitating diseases goes on. The good news is that many of these conditions can improve significantly by changing the diet and lifestyle.This simply written and beautifully photographed book will help you understand:¿ Why a plant-based approach is an ideal way to improve the health of the gut microbiome and the immune system.¿ Why many on typical plant-based diets might fail to improve their health¿ How you can simply prepare plant-based foods to decrease anti-nutrients, improve nutritional content, and improve digestion.These plant-based recipes are free of foods more commonly associated with food sensitivities, like soy, grains, and nuts.A seven-day meal plan is included to help readers understand how to put these recipes into balanced meals.Principles for eating to decrease inflammation, and recommendations for food sensitivity testing are provided.The Autoimmune Plant Based Cookbook will equip you to be successful in implementing a lifestyle that is the most anti-inflammatory approach to healing the gut. Whether you are just beginning your recovery process or have tried every other program out there, don't let anything stop you from reading this book and from taking your life back.

Bring the party home with this Japanese pub-inspired cookbook!

The big-hearted Hairy Bikers return with a cookbook for every busy kitchen, simple and delicious recipes that use just one pot.

An ode to Armenian food and culture, and the UNESCO-recognized bread of Armenia, Lavash.This cookbook not only reveals how to make the ubiquitous and doable flatbread lavash, the UNESCO-recognized bread of Armenia, but also shares 60+ recipes of what to eat with it, from soups and salads to hearty stews paired with lots of fresh herbs. Stunning photography and essays provide an insider''s look at Armenia, a small but fascinating country comprising dramatic mountains, sun-drenched fields, and welcoming people. With influences from the Middle East and the Mediterranean as well as from Russia, the food of Armenia is the next cuisine to explore for people who want to dig deeper into the traditions formed at the crossroads between the East and West.Fans of cookbook best sellers like Yotam Ottolenghi''s Jerusalem and Ottolenghi will love exploring the Mediterranean, Middle Eastern, and Russian influences in Lavash.• For both armchair travelers and home cooks, this recipe book is as enticing in the reading as its recipes are to the palate• With growing interest in fermentation and the medical benefits of a Mediterranean diet, Armenian food offers a new take on healthy cookbooks and cooking.

“One of the best cookbooks to come out of the Instant Pot craze. It’s full of those timeless Indian recipes Jaffrey is known for . . . The flavor to ease factor ratio in these recipes is undoubtedly high, and, as always, Jaffrey’s calm, nurturing voice guides you through each step.” —Priya Krishna, Bon Appetit   Master Indian cooking at home with more than seventy recipes from the multi-James Beard Award–winning author who “introduced the world to Indian food” (Epicurious).   For more than forty years, Madhur Jaffrey has been revered as the “queen of Indian cooking” (Saveur). Here she shares inviting, easy-to-follow recipes—some entirely new, others reworked classics—for preparing fantastic Indian food at home. While these dishes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey’s food has always been known, making this the only Indian cookbook with recipes designed for the Instant Pot you’ll ever need.   RECIPES: From classics like butter chicken and buttery dal to new sure-to-be-favorites like kale cooked in a Kashmiri style and Goan-style clams, these recipes capture the flavorful diversity of Indian cuisine.   EASY-TO-FOLLOW: Written with the clarity and precision for which Jaffrey has always been known, these are flavor-forward recipes that make the most of the Instant Pot’s unique functionality. A DIFFERENT KIND OF COOKBOOK: Rather than simply adapting recipes for one-pot cooking, Jaffrey has selected the essential dishes best suited for preparing using the Instant Pot, and created some all-new delectable dishes that make the most of its strengths.   BEYOND THE INSTANT POT: Also included are thirteen bonus, no-special-pot needed recipes for the chutneys, salads, and relishes you need to complete any Indian meal. Think avocado-radish salad, fresh tomato chutney, and yogurt and apple raita. SPICES AND SPECIAL INGREDIENTS: Jaffrey provides a list of pantry essentials, from asafetida to whole spices, as well as recipes for her own garam masala blend and more. TIPS: Here too is Jaffrey’s advice on the best way to make rice, cook meat and fish in your Instant Pot, and more, based on her own extensive testing.

Fire cider - a spicy, zesty, immune-boosting tonic of apple cider vinegar and powerhouse herbs like horseradish, onion, garlic, ginger, and cayenne - is an old-time remedy that's gaining a new generation of fans. Best-selling author and herbalist Rosemary Gladstar has created a compendium of recipes for making and using these cider vinegar tonics.

In this new small-format edition of Tristan Stephenson's original best-selling book, he explains the origins of the cocktail and showcases classic drinks alongside his own ingenious reinventions.

A collection of delicious modern recipes from Siberia and beyond.

Ketotarian is a fresh, modern twist on keto, the craze that has taken the US by storm; where the fat-burning power of ketogenic eating meets the nutritious and delicious benefits of a plant-based plate!

50 satisfying and nourishing vegan meals—especially for pregnant moms! Being a vegan mother not only means you have to worry about getting the right nutrients for your own body, but for your growing baby as well. The benefits of a vegan diet can be passed down to your baby by following a healthy, well-rounded diet that incorporates the proper nutrients and minerals. With Your Complete Vegan Pregnancy, you’ll learn everything you need to know to nourish and grow a healthy, happy baby. With 50 recipes for satisfying meals and expert advice on getting all the proper nutrition you and your baby need, Your Complete Vegan Pregnancy will keep you and your baby strong for all three trimesters.

101 tried-and-tested recipes for your electric multi-cooker that will change your life! Expert nutritionist Jenny Tschiesche's tried-and-tested recipes provide a wealth of ideas for family meals from a 15-minute risotto to a leg of lamb.

Nigella Lawson has written eleven bestselling cookery books including the classics How to Eat and How to Be a Domestic Goddess ¿ the book that inspired a whole new generation of bakers. These books, and her TV series, have made her a household name around the world.

The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma

From YouTube rising stars Nina and Randa Nelson comes the doctor-approved, clinically-tested, low-fat vegan diet that instantly and dramatically transformed their skin.

Menus, stories, places - Diana cooks up feasts for family and friends based on meals she has cooked and loved over the years.

"Delicious, straightforward recipes ... fill Lucky Peach: 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from." -Associated PressBeholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want-all for dinner tonight. You'll never have a reason to order take-out again.

A masterclass in creative modern sushi from London-based Japanese teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi.

"The Optimal Terrain Ten Protocol to Reboot Cellular Health Since the beginning of the twentieth century, cancer rates have increased exponentially now affecting almost 50 percent of the American population. Conventional treatment continues to rely on chemotherapy, surgery, and radiation to attack cancer cells. Yet research has repeatedly shown that 95 percent of cancer cases are directly linked to diet and lifestyle. The Metabolic Approach to Cancer; is the book we have been waiting for it offers an innovative, metabolic-focused nutrition protocol that actually works. Naturopathic, integrative oncologist and cancer survivor Dr. Nasha Winters and nutrition therapist Jess Higgins Kelley have identified the ten key elements of a person's "terrain" (think of it as a topographical map of our body) that are crucial to preventing and managing cancer. Each of the terrain ten elements including epigenetics, the microbiome, the immune system, toxin exposures, and blood sugar balanceis illuminated as it relates to the cancer process, then given a heavily researched and tested, non-toxic and metabolic, focused nutrition prescription. The metabolic theory of cancer that cancer is fueled by high carbohydrate diets, not "bad" genetics was introduced by Nobel Prize-laureate and scientist Otto Warburg in 1931. It has been largely disregarded by conventional oncology ever since. But this theory is resurging as a result of research showing incredible clinical outcomes when cancer cells are deprived of their primary fuel source (glucose). The ketogenic diet which relies on the body's production of ketones as fuel is the centerpiece of; The Metabolic Approach to Cancer. Further, Winters and Kelley explain how to harness the anticancer potential of phytonutrients abundant in low-glycemic plant and animal foods to address the 10 hallmarks of cancer an approach Western medicine does with drug based therapies. Their optimized, genetically-tuned diet shuns grains, legumes, sugar, genetically modified foods, pesticides, and synthetic ingredients while emphasizing whole, wild, local, organic, fermented, heirloom, and low-glycemic foods and herbs. Other components of their approach include harm-reductive herbal therapies like mistletoe (considered the original immunotherapy and common in European cancer care centers) and cannabinoids (which shrink tumors and increase quality of life, yet are illegal in more than half of the United States). Through addressing the ten root causes of cancer and approaching the disease from a nutrition-focused standpoint, we can slow cancer's endemic spread and live optimized lives"--