Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also 'taste' using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbaek is a chef and leader of the gastronomic enterprise STYRBAEKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.

'I absolutely adore the food in this beautiful book.' - Nigella Lawson 'One of the most inventive vegetable cooks.' - Anna Jones 'Joe just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.' - Rachel Roddy 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference. Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters focus either on one core vegetable or on a group of similar vegetables, celebrating seasonality and encouraging you to experiment. Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour. With tips on how best to prep dishes and advice on minimising stress and time in the kitchen, each recipe is as straightforward as possible.

"Mark Diacono... has such a friendly, self-deprecating and comfortable voice you want to follow him into the kitchen." - Diana Henry's Autumn 2022 Best Cookbooks, The Telegraph Spice is a vibrant exploration of flavour, fragrance and heat that majors on the kitchen, with a celebration of over 50 spices that will fill your kitchen with a wealth of heady aromas and tastes. Packed with ideas for enjoying and using spices, Spice is much more than your average recipe book. Mark Diacono shares the techniques at the heart of sourcing, blending and using spices well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. Focusing on the familiars including cumin, turmeric, vanilla, pepper and cinnamon, Spice will also open the door to some lesser-known spices such as grains of paradise, asafoetida, tonka beans and passion berries. The recipes build on bringing your spices alive - whether that's creating blends to easily enhance your food when short of time on a weekday evening, or in infusing and blooming spices to bring out the very best of these treasured ingredients. The reader will become familiar with the differences in flavour intensity and provenance and discover how, through the use of spice, we can applaud and appreciate cuisines from around the globe. Beginning with a guide to 50 of Mark's much-loved spices and blends, the book then offers over 100 innovative recipes that make the most of your new spice knowledge. With additions throughout from chefs and food writers of whom spices are an integral part of their cooking identity, including Jose Pizarro, Honey and Co, Maunika Gowardhan and Yuki Gomi, Spice is sure to inspire and uplift.

WHAT YOU NEED TO KNOW BEFORE SELECTING, BUYING AND COOKING MEAT

Anthony Bourdain, internationally acclaimed celebrity chef, meat lover and committed carnivore (Newsweek) contributed the foreword for this essential meat-lovers book. In Meat: The Ultimate Companion you will learn virtually all you need to know about meat, including why you should:

- Eat better quality meat, but eat less of it

- Eat the whole animal

- And, eat more wild animals

A meat eater's best friend: Meat: The Ultimate Companion is not just a meat cookbook. It is designed to walk you through the topic from the eyes of the farmer, the butcher, and the best cooks; helping you with the questions you might want to ask before you buy your meat.

Recipes for the hardcore carnivore: Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world. Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.

The butchering art: Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious book covers:

- The history of every major animal we raise for meat

- International breed maps

- Cut diagrams and descriptions

- And, illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat

Meat: The Ultimate Companion is an excellent choice for fans of Adam Danforth, Temple Grandin, or Pat LaFrieda.

There are numerous styles of curry: Indian dishes include Madras, dhansak and korma, and there are also dishes from China and South-east Asia that use ingredients such as coconut milk, lemon grass and galangal. This book offers all kinds of hot and spicy recipes, including stews and stir-fries, as well as chutneys, salads, raita, naan and other tandoori breads.With appetizers,vegetarian main courses, fish and meat dishes, and all the accompaniments, there is something for every event, from family snacks or meals to more elaborate dishes for impressive entertaining. Whatever the occasion, these recipes will satisfy everyone's appetite for curry.

Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna! For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica. In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers. With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: Sicilian Rice Balls Fried Calamari Stuffed Artichokes Orecchiette with Broccoli Rabe Veal Stew in a Polenta Bowl Struffoli Ricotta Cookies Homemade Pasta Handcrafted Spaghetti with Meatballs Four-Cheer Lasagna If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.

"Apple Cookbook" features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.

From irresistible macaroons to tasty cheesecakes, discover new ways of using, cooking and enjoying Nutella with 30 mouthwatering recipes that are as versatile as they are delicious. Taking one classic storecupboard ingredient and adding it to a variety of sweet treats has made for an impressive range of recipes, each one accompanied by a full-page photograph. Children will love Nutella and white chocolate rice cakes alongside caramel cream Nutella lollies, while adults will appreciate Nutella charlotte and mango and Nutella spring rolls. For impressive party fare there are recipes for mini coconut and Nutella palmiers plus Nutella truffles and Banana and Nutella tartlets.

Has there ever been a more generous ingredient than the bean? Down-home, yet "haute," soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there's nothing a bean can't do--and nothing that Crescent Dragonwagon can't do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, "Bean by Bean" is the definitive cookbook on beans. It's a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi's Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent's Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there's Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans--from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya's Magic Black Beans with Eggplant & Royal Rice. Or shell beans--Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on--from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.

The first section of this book offers an insight into the significance of the apple in history. It then gives a botanical overview of the fruit and explains how to plant, nurture and cultivate your own apple harvest. The directory section features a unique photographic collection of over 400 internationally grown varieties. Apples are listed alphabetically from Acme to Zoete Ermgaard. The versatile apple is a popular ingredient in many tasty recipes, and a collection of classic apple recipes is featured. Dishes include Curried Apple Soup, Scallops with Apple Mash, Pumpkin and Apple Risotto, Baked Apples, and Apple Crumble.

From the Pacific, Atlantic, and Indian Oceans, to the Mediterranean, North Sea and the Gulf of Mexico, "Cooking Seafood takes novice and advanced cooks alike on a delicious culinary cruise. Nibble your way around the globe with recipes like Thai Fish Cakes, the French classic Sole a la Meuniere, a zesty Mexican Seafood Stew with Avocado Salsa, a toothsome Italian Seafood Risotto, and one of Louisiana's all-time favorites, Oyster Po'Boys. Each recipe is presented in a friendly, step-by-step style, with beautiful, full-color photographs illustrating the cooking process, from preparation to table presentation. "Cooking Seafood is an essential addition to any kitchen library and sure to reel in many fish-loving fans.

In this 'Wild Berries Cookbook', you will find recipes for over 100 new and old berry favourites. With recipes from sparkling beverages and delicious entrees to seductive desserts. Illustrated throughout in full colour.

Infinitely customizable, cheap to make, and downright delicious, it's no wonder fried rice is one of the world's most popular comfort foods. These 50 delicious recipes draw inspiration from all over the globe, and they'll expand your fried rice repertoire well beyond the usual Chinese takeout staple. In addition to standards like spicy-funky Indonesian Fried Rice and classic Chinese Fried Rice with BBQ Pork, you'll find inventive takes on worldly flavors. Think Fried Cauliflower Rice with Turkey Kofta, Mint, and Feta from the Middle East, and Huevos Rancheros Fried Rice from Latin America. These satisfying dishes reveal just how versatile fried rice can be, and most use pantry staples or whatever you have in the fridge. Others, such as Duck Confit Fried Rice with Fennel, Mustard Greens, and Pickled Raisins, elevate the humble dish into entertaining-worthy territory, proving there's no limit to this globe-trotting grain.

A delicious take on the latest superfood meal, with innovative grain, seed, and rice recipes ideal for everyday healthy eating Grain bowls and porridge are hitting the headlines with their nutritious properties. Restaurants worldwide are adding grain-based dishes to their menus - and not just for breakfast. These recipes are guaranteed to surprise and inspire, built around quinoa, oats, rye, spelt, buckwheat, barley, amaranth, black rice, and millet. The Grain Bowl is a collection of 90 hearty recipes for breakfast, lunch, and dinner - delicious, satisfying, easy, and heart-healthy - made with a variety of grains, seeds, rice, and superfoods, plus fresh fruits, slow-cooked meats, roasted vegetables, and sweet treats. This book serves up delicious and nourishing options for home cooks everywhere.

Since it's publication in 1998, which tied in with his first TV series, stylish and innovative NIGEL SLATER'S REAL FOOD has become the essential food book to have, both on the kitchen shelf and (qualified by his fanmail) on the bedside table. From sausages to ice cream, potatoes to garlic, the book covers Slater's indispensable signature dishes ? the ones you wouldn't be without for love or money.

Based on Nigel Slater's absolute favourite food, whether it be The Stickiest Ever Chicken Wings or Baked Goat's Cheese and Pesto in Filo Pastry, Smoked Mackerel Dauphinoise or the classic Bacon Butty, this classic has gone a long way in at last creating a nation of food lovers. In typically unpretentious style, Nigel finds good things to make using mass produced white bread to the finest Italian loaves, or with standard English confectionery to real chocolate made from cocoa solids. These recipes are still up-to-the-minute, accessible and inspiring. With Nigel's unerring understanding of flavours, irresistible, simple recipes, and passionate lively writing, this attractive reissue edition proves that NIGEL SLATER'S REAL FOOD deserves its place on everyone's kitchen shelf.

David and Stephen Flynn, a.k.a the Happy Pear twins, are back with their simplest cookbook yet! The perfect collection for vegans, vegetarians, or anyone looking to eat more plant-based recipes - 'This book is awesome' Chris Evans AUBERGINE - BEETROOT - BROCCOLI - CABBAGE - CARROT - CAULIFLOWER - COURGETTE - LEEK - MUSHROOMS - POTATOES Ten vegetables, ten ways, The Veg Box makes cooking veg easier and tastier than ever before! This vibrant book is packed with over 100 new recipes that use just ten ingredients or less and showcase the delicious and diverse ways you can enjoy each vegetable. Take carrots for example. Learn how to transform this simple produce into: Carrot and Sesame Burgers Roasted Carrot Tagine Chewy Flapjacks with Carrot and Pistachio Or how about courgettes? Watch them become: Easy One-Pan Courgette Pizza Courgette Crepes with Spinach and Ricotta Courgette and Lemon Loaf Cake with a Lemon Curd Building tips on eating more sustainably into family-friendly meals, quick weeknight dinners and sweet treats, this is healthy eating for our planet, our bodies and our tastebuds. 'Proper good food, less waste and very simple, delicious plant-based recipes' Joe Wicks 'Super practical and full of great recipes for eating more plants and reducing food waste' Fearne Cotton 'The lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg' BOSH! 'A delicious celebration of plants and all that they have to offer' Megan Rossi 'Their recipes are fantastic and you will love this book' Dr Rupy Aujla 'Delicious, sustainable meals everyone will enjoy' Dr Gemma Newman

Crispy, salty, smoky and truly irresistible - celebrate one of our best-loved comfort foods. It features an enticing collection of mouthwatering dishes including Pork and Bacon Rillettes, Leek and Bacon Tart, Mackerel with Nutty Bacon Stuffing, and Bacon, Brie and Fresh Date Muffins. The introduction discusses bacon's history, the different international styles of bacon and how to buy and store it. It includes over 300 glorious photographs, showing key techniques and a perfect image of each finished dish. Complete nutritional information is given for every recipe to help with dietary planning. Who can resist the allure of bacon, sizzling slowly in a pan? Whether starring as the main ingredient or to add a distinctive finishing touch, this wonderful book will show just how versatile and indispensable bacon is in the kitchen. Use it to pep up hearty soups and casseroles, wrap it around chestnuts or halloumi cheese for a moreish appetizer, enliven side dishes with a generous sprinkling of crispy crunchy bacon bits, or add that perfect salty taste to breads and pies. With fabulous photographs of each finished dish and easy to understand instructions, this book proves that bacon really is the ideal addition to any meal.

Go beyond guacamole! Enjoy avocados in 70 delicious and different ways and improve your health with this cookbook devoted to the popular superfood. Research shows that adding an avocado a day to your diet can improve your overall health, but even most avocado lovers don't know what to do with them beyond adding a slice or two to a sandwich or mashing one into guacamole. Here are 70 simple and delicious tasty recipes for everything from breakfast to dessert, including Avocado Green Curry Noodles, Tequila, Citrus and Ginger Stuffed Avocados, Avocado Waffles, and Avocado Key Lime Pie. Author Lara Ferroni educates readers on the various kinds of avocados and how to pick them, store them, and even grow them! Home cooks will learn how to use avocado butter, oil, and honey, and how to incorporate avocados into any every meal of the day.