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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient
Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East.
Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world.
Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken.
Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.
'Joe just makes the most delicious food that happens to have no
meat or fish in it.' - Rachel Roddy 'When Joe Woodhouse cooks then
you know that something very, very good will result from much happy
time spent in the kitchen. For such a modern cook, the flavours are
deep, rich and magical. That there is no meat is happily forgotten
here, for this is about great cooking.' Jeremy Lee 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. In this new collection of recipes, a companion to the highly
acclaimed Your Daily Veg, long-time vegetarian Joe Woodhouse
celebrates everyday, seasonal vegetables in a fresh, modern way
with dishes that always deliver on flavour and satisfaction.
Focusing either on one core vegetable or a group of similar
vegetables - including celeriac, beetroot and squash, tomatoes and
fennel, mushrooms, onions and leeks, and beans, pulses and seeds -
the recipes follow a simple format of short ingredients lists and
easy-to-follow instructions. Praise for Your Daily Veg: '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
Patrick McGuigan is a British food journalist and cheese writer,
who contributes to The Telegraph, Delicious and The Financial
Times, among many other titles. He has travelled the world, from
the Swiss Alps to the hipster cheese bars of New York, to write
about cheese makers, maturers and retailers. A senior judge at the
World Cheese Awards, Patrick also teaches cheese courses at the
School of Fine Food and is a co-founder of the British Cheese
Weekender and London Cheese Project festivals. He is particularly
partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com
Hot honey elevates the flavor palate of any meal with its perfect
union of sweet and spicy, and the Hot Honey Cookbook presents 60
mouthwatering recipes that show you all the ways you can
incorporate this popular condiment into your favorite foods and
drinks. The condiment that's getting all the buzz these days, hot
honey enhances the flavor of any meal, and no one knows this better
than Ames Russell, the founder of AR's Southern Hot Honey.
Fromdrizzling to incorporating hot honey into marinades, glazes,
dressings, sauces, and cake batters, the 60 mouthwatering recipes
in Hot Honey Cookbook-inspired by Southern, Asian, and Latin
flavors-are guaranteed to bring the sweet heat all day long, from
breakfast to cocktails, including: Bourbon Pecan Coffee Cake
Korean-Style Chicken Wings Smoky Barbecue Ribs Fried Squash
Blossoms with Hot Honey and Oregano Black Pepper Tofu Shrimp and
Grits Tomato and Cucumber Salad with Grilled Halloumi Hot Honey
S'more Brownies Strawberry-Rhubarb Cobbler With Hot Honey Cookbook
showing all the ways you can enjoy this versatile condiment, you'll
only need to decide whether to choose mild or hot, or a little or a
lot.
The New York Times Best Cookbooks of 2022 LA Times Best Cookbooks
of 2022 Bon Appetit Best Cookbooks of 2022 '"Curry Everything" says
the title of the curry section in this delicious book. To which I
reply: "Bring it on!" But that's not all. Cynthia also takes us on
a journey through the stories and memories of her family to
decipher the rich oral tradition of Sri Lankan cooking. This book
makes me hungry to travel, explore and eat new things, especially
curries.' - Yotam Ottolenghi 'This book is a thing of great beauty
and heart. The food jumps out at you with a promise of
deliciousness. I want to cook every single recipe' - Anna Jones
'Rambutan is a joyous book, stuffed with tantalising food and
beautiful writing. Cynthia's recipes and reminiscences speak with
warmth and heart and soul to the experience of those of us with
roots elsewhere, of growing up feeling slightly displaced, of
having to come to terms with different cultures' - Shamil Thakrar,
Dishoom 'This book is a diamond in the rough: a proper (and honest)
insider's guide to Sri Lankan home cooking via Cynthia's kitchen. I
picked up this book for the food, but I'll treasure it forever for
the stories' - Meera Sodha Rambutan tells the story of Sri Lanka's
unique, spicy, fresh, vegan-friendly cuisine that deliciously
combines Javanese, Malay, Indian, Arab, Portuguese, Dutch and
British influences. Cynthia serves up a feast of over 80 simple
recipes, including coconut dal, hoppers, kothu roti, cashew nut
curry and her mum's slow-cooked Jaffna lamb curry. Stories of
family and travel combine with beautiful landscapes and candid
photography to show both ancient and modern Sri Lanka. From crispy
hopper pancakes to spicy drinking snacks, this exuberant guide is
for beginners and experienced cooks alike.
Poached, scrambled, boiled, whipped into a cocktail, transformed
into a painting medium, tossed at an enemy's house. As the most
striking of paradoxes, the egg exists in happy suspension between
humble household ingredient and ever-powerful source of life. One
of the most enduring symbols throughout antiquity, eggs were used
by the Romans to dispel evil spirits, modeled as priceless
artifacts for the Russian nobility, and were woven into Egyptian
mythology. In the debut volume of TASCHEN's series with
cult-favorite The Gourmand journal, we celebrate the link between
food and culture in a visual and literary exploration of the
powerhouse kitchen staple. A collection of original essays and
archetype recipes, from the perfect poach to artful desserts,
celebrates the diversity of culinary traditions around the world.
The Gourmand's Egg. A Collection of Stories and Recipes is
illustrated with exclusive commissions by acclaimed still life
photographers-equal parts sumptuous, absurd, lurid, mouthwatering,
and undeniably The Gourmand. Rounding out the volume are works from
art history's titans, including Salvador Dali, Jean-Michel
Basquiat, Frida Kahlo, David Hockney, and Man Ray alongside texts
from chef, food writer, and critic Ruth Reichl and writer and
editor Jennifer Higgie, and more. "In cooking - as in almost
every-thing else," Reichl said. "It all starts with an egg."
The ultimate grilled cheese book, packed with meltingly delicious
recipes. Who doesn't love a grilled cheese? Comfort food has never
been better than biting into a crunchy, warm, gooey grilled cheese,
oozing with your favorite cheesy fillings. Not only are they
delicious, grilled cheeses are also cheap and wonderfully simple to
make. Becks guides you through the best ingredients to use to
ensure your grilled cheese has the perfect initial crunch and
stringy, melty inside. The book is divided into two scrumptious
sections - Marvelous Melts for Every Day and Sensational Sandwiches
for Special Occasions - giving you plenty of recipes to choose from
whether you want minimum effort or maximum creativity. With recipes
such as The Brie-l Deal (brie, charred pear and rocket), The
Hipster (whipped goat's cheese, spiced pumpkin and kale) and
Banoffee French Toast (brioche, caramel, bananas and mascarpone),
there is a recipe to suit your every mood. The perfect gift for any
cheese lover, The Grilled Cheese Cookbook It is bursting with your
new favorite grilled cheese recipes.
Sustainable Kitchen is a positive, practical handbook on how to
shop, cook and eat in an ecologically sustainable way. Founders of
the Sustainable Food Story, Abi and Sadhbh, have put together tips
and step-by-step projects on how to adapt your kitchen habits to a
more eco-friendly way of life. Whether you are unsure about the
best places to shop, what to do with your leftover lemons or how
best to clean your kitchen without impacting the environment,
Sustainable Kitchen is the complete guide to changing the way you
think about food and the kitchen, in a way that is healthier for
you and healthier for the planet. Having a sustainable approach to
your kitchen will help you save money, connect to your community
and produce better food, all whilst being kind to the planet. With
small changes to make those choices easier, and a few recipes along
the way to help battle food waste, here areseveral achievable ways
to start making a difference.
Get ready to make flavourful pizza at home with this all-in-one
guide to cooking in your new Ooni. Sure to be a hit at any home
gathering, now you can use this revolutionary piece of equipment to
make and create top-quality pizza at home, sure to rival any and
all takeout options. Scott Deley, an official Ooni ambassador, will
walk you through everything you need to know with delicious doughs
and scrumptious sauce options as well as guidance for oven
temperature and maintenance. Take your pizza from average to
extraordinary with flavourful combinations such as Mixed Tomato
Bianca, The Alternative Hawaiian, Upside-Down Margherita, or Cheesy
Garlic Bread Pizza with a Twist. With over 40 recipes to choose
from, pizzeria pizza is sure to become a thing of the past. Fire up
your Ooni oven and make every night a Pizza Night with this
pizza-lovers guidebook that is guaranteed to help you to bake the
best pizza pies ever!
Brunch should evoke a sense of pleasure and relaxation - and
perhaps also the temptation to try something new. Food writer and
broadcaster Ghillie Basan offers 50 recipes in seven themed
sections: brunch in a bowl, brunch with eggs, brunch on bread,
baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring
Scottish ingredients in traditional recipes as well as imaginative
combinations - from herring in oatmeal with creamy scrambled eggs
and cranachan smoothie to pancetta scallops with Caesar salad
bruschetta and bacon butties with honey gooseberries - this little
book is the perfect inspiration for those days when time is more
generous and food less rushed.
The Pork Roll Cookbook is a celebration of pork roll, the ham-based
treat that originated in Trenton, New Jersey, in 1856, and remains
popular there today. It explores the world of this tasty, salty
meat and its history, and features more than 50 dishes made with
this unique regional delicacy. Typically enjoyed as a breakfast
sandwich consisting of fried pork roll, fried egg, and cheese on a
hard roll or bagel, this book will expand your porky horizons with
recipes for Pork Roll Hawaiian Pizza and Pork Roll Jambalaya. Know
someone from New Jersey who doesn't live there anymore? Cure their
homesickness with the Pork Roll Cookbook.
'Another chocolate book?' you might say? The answer is: this book
is different than any other book on the market! The Chocolatier's
Kitchen offers over 270 simple, concrete and practical recipes,
covering the entire spectrum in confectionary (from bonbon, to
truffles, snack bars...). From short, to medium or long shelf life,
inspired by the Callebaut five colours of chocolate and executed in
different chocolate types. The proud collective of Callebaut Chefs
have bundled their expertise to conquer hearts and deliver
inspiration, motivation and knowledge for every chocolate artisan
& Chef, whether you are starting or want to further grow your
chocolate business. With contributions from the Callebaut Chefs
Tribe: Davide Comaschi, Philippe Vancayseele, Clare England,
Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson
Transform your dishes from bland and boring to punchy and
flavoursome with this definitive guide to spices. It's time to
spice up your home cooking! Taking the periodic table of spices as
a starting point, this adventurous recipe book explores the science
behind the art of making incredible spice blends to help you
release the flavour in your dishes. Discover a spice book like no
other from TV personality, food scientist and bestselling author,
Dr Stuart Farrimond. Sure to get your taste-buds tingling, you can
explore: - An explanation of what spices are and how they're
produced - Which countries favour which spices and a bit of the
history behind it - Dozens of spice blends you can make and what
you can use it for - 52 exciting recipes from around the world
which showcase each spice blend - A reference guide to look up each
spice to understand how to use it - Colour-coded charts to help you
learn the chemical compound that make up the flavours -
Instructions on how to design your own spice blends with
photographic references without. If you've ever wondered why some
spices taste stronger than others or how to make your own personal
garam masala, The Science of Spice has all the answers! Discover
how to use spices for cooking to become more creative in the
kitchen, and explore the multiple ways that spices can endlessly
heighten your eating experience. Great cooking goes beyond
following a recipe - it's knowing how to use the right combination
of spices and herbs to get the greatest possible flavour from your
dishes. From learning how the flavour compounds within spices work
together to exploring the world's top spices, this is the perfect
cookbook for curious cooks and adventurous foodies. Whether you're
a fan of spice seeking to experiment with new flavour combinations,
or simply a beginner-level home-cook looking to advance your
knowledge on all things spice-related, this is a must-have volume
also doubling up as a great coffee table book for the whole family
to love. At DK, we believe in the power of discovery. So why stop
there? This series from DK is designed to help you perfect your
cooking with practical instruction - and the science behind it.
There are more cookbooks to discover from The Science of... series
giving you the essentials to cook up a storm! Find the answers to
your everyday cooking questions and get more out of your recipes
with The Science of Cooking, paired together they make the ideal
cookery gifts for your food-loving friends too!
Whether you're looking to eat less meat, a lover of seafood, or
even a dedicated pescatarian, you'll find something for you in this
book filled with delicious and practical recipes for every
lifestyle. 'A delicious collection of versatile, quick and simple
pescatarian inspired dishes, for all to enjoy!' - GORDON RAMSAY In
this stunning new cookbook from celebrated chef Jo Pratt, choose
between cooking each recipe as a fish dish, or get creative with
some veggie substitutes, so recipes can be suited to any diet or
preference! From a curried Buddha bowl to Cornish crab pasties,
aromatic cured salmon with pea blinis to a wholesome and hearty
smoky mac 'n' cheese, the range of international recipes spans the
globe and are all simple, well-balanced and packed with flavour. As
well as easy approaches on how to cook your fish and hacks for
vegetarian options, this original cookbook shows you how to prepare
the perfect fish fillet and handle whole fish and seafood. With a
wide variety of health benefits, there has never been a better time
to join the growing pescatarian movement and expand your culinary
skills. With beautiful photography of the dishes, this sumptuous
cook book is a must-have for any modern kitchen. 'Wow, this is such
a wonderful book, just open the cover and let Jo take you through
some really inspiring recipes and ideas and show you just how
simple cooking great seafood can be.' - Mitch Tonks
We've all spent a little more time at home recently and this has
meant we've a new-found appreciation for what lunch represents to
us: a break, excitement, something that isn't typing emails or Zoom
meetings. Without the crutch of highstreet chains, we've had to
start fending for ourselves and this means endlessly trying to come
up with different, filling and nutritious meals for our family and
ourselves. But there are only so many great ideas about what you
can put between two slices of bread or do with an egg and a piece
of toast. Lunch is the best way to brighten your day, but it
involves a level of imagination we don't have the time for. This is
where Let's Do Lunch steps in. You can decide how much time you
want to dedicate to your lunch, then pick a straightforward,
satisfying meal and get cracking. At the heart of this book is this
lack of fuss. There will be no challenging techniques, hard-to-find
ingredients or decadent cooking times. Just quick, accessible and
clever recipes that will have you wondering how on earth you
managed to make something so delicious in so little time. The book
is filled with encouraging tips and tricks to help energise and
transform your cooking experience from something you have to do
into something you look forward to doing. All recipes are all light
on meat and fish, with the emphasis on fresh vegetables, grains,
cheese and nuts so you can feel energized right through to till
dinner. Ditch the al desko and make a ritual out of lunch again.
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