Cookbooks

Donna Hay returns with her new, gorgeously luxe hardcover cookbook One Pan Perfect to make life simple, easy and delicious for her millions of fans. Donna loves to make it easy for home cooks. Her stunning new cookbook, One Pan Perfect - featuring over 120 recipes for simple, easy, no-fuss deliciousness which only need one pot, pan, tray or bowl - will take you from the kitchen to the table in no time at all, and make your whole family happy. One Pan Perfect is peppered with QR Codes that you can scan with your phone to instantly bring the recipes to life. The short video series will offer you plenty of tips and tricks to up your cooking game. This groundbreaking interactive tool will make life even easier by letting Donna walk you through entire recipes from start to finish: your own personal cooking coach!

A fresh, new take on Italian-style baking

Delicious vegan dishes from the UK's best-loved Asian chef.

WITH KISSES FROM ITALYA frosty masterclass in the simple art of gelato... Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns - as well as the only chocolate sauce you'll ever need and a tip sheet for pairing flavours."Once you've had one, you'll want them all" Evening StandardThis is the moment when gelato becomes your cold, sweet new Italian obsession.

From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes - that are so quick to make they're achievable on any night of the week.Many more of us are interested in eating healthier food on a regular basis but sometimes, when we're home late, tired after work, and don't have time to buy lots of ingredients, it can just seem too complicated.In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters are broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna's new book is a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.

Hvordan lærer man at leve med cøliaki? Hvor skal man begynde, når man skal ændre sin livsstil til at være glutenfri? Hvor finder man glutenfri produkter? Hvordan laver man glutenfri mad? Hvad betyder ordene på varedeklarationen? Denne bog er fyldt med gode råd, vejledninger, tips, erfaringer, forslag, opskrifter og nyttig information, når man skal leve glutenfrit. Bogen er en hel samling af redskaber, der kan gøre en svær begyndelse lettere.

'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove - only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life. ------------------------------------------- Praise for Food From The FireBest books of 2016 - London Evening Standard'The Swedish cookbook that's about to set your world - ok - your dinner on fire' - Esquire Magazine

A glorious update of a modern classic - full of colourful recipes that evoke Italian life at its most enticing, Passione is the story of Gennaro Contaldo's upbringing in Italian food and will teach you to cook like a true Italian.

'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light. Nigella LawsonInspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi s and Sami Tamimi s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.A new introduction sheds fresh light on a book that has become a national favourite.Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: [A] book that has barely left my kitchen the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of Nigel Slater, The Observer Magazine Possibly the best cookery book I have ever owned. The recipes are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean. Caroline Jowett, Daily Express A wonderful book for vegetarians and cake lovers alike Bee Wilson, Sunday Times

Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine.Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals.Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.

With River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe 'graduates' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it's even easier.

Approach the Mediterranean Sea from any direction and you know you've entered a different world. Rick Stein's culinary odyssey takes in both the islands and coast of this remarkable region. Travelling often by public ferry boat, and encountering extraodinary people along the way, Rick has sought out the very best of the region's food. This is a land where culinary trends are looked down upon. What matters is how good the lemons are this year and who is pressing the best olive oil. Rick's pick of more than 100 recipes includes Catalan Grilled Stuffed Mussels, Feta and Mint Pastries, Puglian Fava Bean Puree, Corsican Oysters with a Pernod and Tarragon Dressing, Moroccan Chicken with Preserved Lemon and Olives, Sicilian Orange Cake and Corfiot Rice Pudding.Fully illustrated with beautiful food photography by Earl Carter and landscape photography by Craig Easton, Rick Stein's Mediterranean is a fascinating journey into a rich and varied culinary heritage.

Little Tarts is a delightful book penned by the talented Meike Schaling. Published by HarperCollins Publishers in 2021, this book is a must-read for all the book lovers out there. The genre of the book is a blend of culinary art and storytelling, which makes it a unique addition to your bookshelf. The author, Meike Schaling, has beautifully woven the recipes of little tarts into the fabric of engaging narratives. The book was published in April 2021, and since then, it has been winning hearts with its refreshing content. HarperCollins Publishers, a renowned name in the publishing world, has added another gem to their collection with Little Tarts. The book is written in English, making it accessible to a wide range of readers. Dive into the world of Little Tarts and let the magic of Meike Schaling's words whisk you away to a world of culinary delights.

Explore recipes inspired by Bungie's hit franchise and collected from Guardians across the solar system in Destiny: The Official Cookbook.

100 AirFryer Recipes that were created just for your Philips and guaranteed to amaze. With My Philips AirFryer Cookbook, you will easily get a nutritious, flavor-packed, family and figure-friendly meal on the table any night of the week. Rebecca Dunlea, shares 100 dishes that come together in a snap in your air fryer.This expansive cookbook is a MUST HAVE for any Philips AirFryer owner. Do you want your family to eat healthy and actually enjoy it? You just found your Zen with this book full of incredible air fryer recipes. The Philips AirFryer is an incredibly versatile cooking appliance. This quick & easy to use guide and recipes book will show you how to make the most out of it! These 100 recipes offer great variety and reliability and are sure fire crowd pleasers. Be careful… you'll have to come up with some new activities to do with all the time you'll be saving when you have mastered your Philips or any air fryer. And anyone who tries your food might think that you've kidnapped a master chef and are holding them hostage. These air fryer recipes are FUN, EASY, and FAST. We've included most of the POPULAR recipes people search for: - Easy to prepare breakfast recipes like French Toast ,Muffins, and Omelets - Breakfast sandwiches - Vegan and Vegetarian recipes - Chicken air fryer recipes - Air Fryer Burger recipes - Potato recipes (Side dishes, Sweet Potato recipes, etc.) - Easy & Popular Sandwich recipes - Pizza, Fish, Chicken Wings - Mouthwatering Desserts (Cheesecake, Brownies, Cupcakes, etc.) IN THIS AIR FRYER COOKBOOK, YOU WILL FIND: BREAKFAST RECIPES - Breakfast Recipes and Breakfast Sandwich Air Fryer Recipes MAIN DISHES - Chicken air fryer recipes - Beef air fryer recipes - Shrimp, Lamb Chop air fryer recipes, and more! SIDE DISH Recipes - Potato Recipes - Zucchini Poppers - Eggs, Calamari, Spring Rolls, Cheese Rolls, Pickles - And more vegetable air fryer recipes! Mouthwatering DESSERT air fryer recipes Utilizing your air fryer like a pro can help you save time & you'll realize that it is an incredible appliance for busy families. You will NOT regret buying Rebecca's Philips AirFryer Cookbook!

Highclere Castle, known as ''the real Downton Abbey'', bustles with activity at the best of times, but it is never more alive than at Christmas. Christmas at Highclere is a look behind the scenes at the routines and rituals that make the castle the most magical place to be throughout the festive season. Lady Carnarvon will guide you through Advent, Christmas preparations and Christmas Eve all the way through to the day itself, and beyond. Learn how the castle and grounds are transformed by decorations, including the raising of a twenty-foot tree in the saloon, the gathering of holly and mistletoe from the grounds. All the intricacies of the perfect traditional Christmas are here: from crackers and carol singers. The festive feeling is carried through to Highclere''s Boxing Day traditions, the restorative middle days and the New Year''s Eve celebrations. This book also tells the story of historic Christmases at Highclere – of distinguished guests warming themselves by the fire after a long journeys home through the snow, unexpected knocks on the door, and, always, the joy of bringing family – and staff – together after a busy year.As well as telling the stories of Highclere Christmases past and present, Lady Carnarvon provides recipes, tips and inspiration from her kitchen so that readers can bring a quintessentially British festive spirit to their own home. Lady Carnarvon divulges the secret to perfectly flakey mince pies, the proper way to wrap presents so that you and your guests are guaranteed a Christmas to remember. Lavish, celebratory and utterly enchanting, Christmas at Highclere is celebration of one of the UK''s most beloved historic houses and is the perfect gift for any Downton Abbey fan.

Bringing together classic dishes and fresh originals, this book teaches you how to cook a complete vegetarian meal in just one pot.

These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.

The best-selling team behind Charcuterie deepens our understanding of an ancient craft.

The richness and vibrancy of Ethiopian cuisine is brought to the everyday kitchen in this book suitable for armchair travellers and adventurous cooks.

Max's Sandwich Book, penned by the renowned author Max Halley, is an enticing read for all food enthusiasts. This book belongs to the genre of culinary literature and was first published in 2018. Max Halley, with his unique flair for sandwich-making, has crafted a book that is as delightful to read as it is to cook from. Each page is packed with mouth-watering recipes, anecdotes, and Max's own philosophy on what makes a sandwich truly great. Published by Bonnier Books Ltd, this book is a must-have for anyone who loves sandwiches and wants to explore the art of sandwich making. It's more than just a cookbook - it's a celebration of the humble sandwich, elevated to new culinary heights.

Making the classic French pastry at home is much easier with the help one of Europe's top pastry chefs and hundreds of step-by-step instructions and colour photographs.

Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with additional new recipes and photography

Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from: - the serious or aspiring baker who wants the best low-cost
bread oven, to - gardeners who want a centerpiece for a beautiful
outdoor kitchen, to - outdoor chefs, to - creative people interested in low-cost materials and
simple technology, to - teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with
 everyone from third-graders to adults). Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up. Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea, pioneered by Egyptian bakers in the second millennium BCE, is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours. Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.

The debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Café Cecilia Café Cecilia is a beloved neighborhood restaurant serving simple Irish and European inspired food, that has become not only a foodie haven, but a huge hit with the international art and fashion crowd. It is chef Max Rocha's first restaurant, and he takes inspiration from what's in season; the cooking of his mother, Odette; and the food he grew up with in Ireland. Café Cecilia Cookbook,  the first and only book on this, one of the UK's most exciting and popular restaurants, features 100 recipes from breakfast through to dinner. Dishes include signature dishes like Guinness Bread and Sage & Anchovy Fritti and seasonal dishes such as Poached greengage, granola and yogurt and Globe Artichokes with Sunflower Seed Tahini, with recipes for a host of soups, salads, breads, cakes, and kombuchas, as well as a selection of fish, meat, and vegetable dishes. With a foreword written by acclaimed British food writer and James Beard Award-winner Diana Henry, and images of the finished dishes shot within the stylish setting of Café Cecilia by Matthieu Lavanchy, together with photographs of the team and restaurant's suppliers by Jacob Lillis, this is a warm celebration of food, family, the loyal Café Cecilia team and all Max Rocha's experiences.

In her first cookbook, social media star and baker Betül Tunç of Turkuaz Kitchen shows us how to transform simple doughs into nourishing and beautiful snacks, meals and desserts.With inspiration from the traditional Turkish recipes that sparked her love of dough as a child, as well as recipes she discovered in her travels that have become international faovurites, Turkuaz Kitchen is a treasure trove of recipes for:Basic Doughs: such as bagels, pita, ciabatta, and pizza doughEnriched Doughs: such as croissants, cardamom buns, buttermilk dinner rolls, and burger bunsQuick Breads and Short Doughs: such as pie and tart dough, scones, biscuits, and biscottiUnleavened Doughs: such as pastas, noodles, and dumplingsDoughs from Turkey: such as Turkish style phyllo, Turkish Pistachio Baklava, Spinach Triangle Borek, and Grandma's LavashWith warm, achievable, and inspiring recipes, Turkuaz Kitchen invites readers into the kitchen to immerse themselves in the mindful act of baking and create their own food memories with those they cherish most.