Take Care of Yourself With the Power of Herbs and Spices! #1 New Release in Herbs, Spices & Condiments "...health-conscious recipes that don't skimp on flavor. Dr. Joe and Chef Daniel blend both worlds so well-anyone can cook with cannabinoids!" -bestselling author Becca Anderson The 11 rich foods that can give your body health benefits, without using any CBD or hemp products The word "cannabinoid" can be jarring, but it doesn't mean what you think. We have a whole system named after pot called the endocannabinoid system (ECS), composed of receptors and enzymes that help regulate a variety of our bodily functions. "Endocannabinoid" means cannabis-like substances that naturally occur inside us. The ECS is a chemical communication system that performs the vital function of achieving and maintaining homeostasis, or balance, within the body. Homeostasis is your body's efforts to keep everything in the right zone. This includes our sleep cycle, mood, memory, appetite, pain sensations, and so much more. Discover wonderful uses of turmeric, basil, rosemary, flax, oregano, cloves, cinnamon, cacao, and more. It is perfectly understandable to be wary about holistic foods and their healing properties. However, when used and prepared correctly these rich foods are full of natural healing remedies that can help you ease pain, sleep better, de-stress, and so much more. Jam-packed with healing ingredients, making easy and healthy dinner ideas has never been easier. The Cannabinoid Cookbook provides a ton of healthy recipes using healing herbs and spices that can kick-start your ECS and help you feel better each day! Learn about: Common herbs and spices that can create an endocannabinoid response How to use these recipes to heal pain, inflammation, and other bodily issues Easy and delicious recipes that heal you, inside and out If you enjoyed books like Alchemy of Herbs, The Anti-Inflammatory Diet, or The Science of Spice, then you'll love The Cannabinoid Cookbook!

Annie Rigg's fuss-free cooking is all about maximizing flavours and creating healthy meals that are packed with protein and proudly plant-based. Her tempting dishes take inspiration from all over the globe, and are perfect for anyone wanting great food, whether dining solo or catering for a crowd. Mains include curries, stews, Insta-friendly sushi sandwiches and tasty tacos; Quick Suppers take you from speedy courgette spaghetti with pea 'pesto' to Singapore noodles and dhal; inventive Salads include black rice with chargrilled sweet potatoes, Brussels sprout slaw and freekeh tabbouleh; Sides and Seasonings include moreish shoestring potatoes with chat masala, braised Little Gems and plenty of dips and sprinkles; Soups and Light Bites range from classic pumpkin soup to ingenious spring onion pancakes and quick potstickers; and finally, magnificent Feasts include jackfruit bao buns for a party and a traditional pastry-topped pie Chapters: QUICK SUPPERS MAINS FEASTS SOUPS & LIGHT BITES SALADS SIDES & SEASONINGS 'I've worked with Annie many times over the years and this beautiful cookbook does not disappoint. It's jam-packed with exciting and delicious recipes, tips and ideas that will have you racing into the kitchen.' - Rachel Allen

A mind-blowing masterpiece from one of the most impressive chefs of a generation. Jamie Oliver

In The Whole Fish Cookbook, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat.

It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish.

There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.

Discover new flavors with this foolproof introduction to Korean cuisine! The Korean Table shows Western cooks how to create the authentic flavors of Korean cooking using readily-available ingredients from your local grocery store or farmer's market. Korean food is known for its robust and intensely flavorful dishes like Korean barbecue, kimchi, chapjae, and bibimbap. This new edition boasting 11 new recipes, expert Korean chef TaeKyung Chung and experienced food writer Debra Samuels guide readers through the process of preparing traditional Korean dishes without fuss or trips to specialty stores. The step-by-step 110 delicious recipes in this book include: Starters including glazed soybeans, stuffed cucumbers and kimchi pancakes Main courses ranging from vegetable noodles or tofu dishes to seafood and poultry Korean BBQ favorites like bulgogi and kalbi shortribs Desserts like sesame-soy milk pudding and ginger jelly Along with showing you how to create a complete Korean meal from start to finish--including Seafood and Scallion Pancakes, Korean Mandu Dumplings, Kalbi Barbecued Beef Ribs, Korean Fried Chicken and Kimchi Fried Rice--this book also shows you how to easily add Korean touches to your everyday meals via condiments, side dishes, salad dressings, and marinades. With this comprehensive book as your guide, your table can be the setting for a Korean feast!

Do you enjoy a bit of spice in life? Are you tired of the same old recipes? Do you want to take your cooking skills to the next level? Check out spiced up recipes from classics to newer trends here in Chile & Spice. Impress your friends and family with your cooking abilities, and enjoy some really great dishes along the way.

• CLASSIC TRADITIONAL AND CONTEMPORARY RECIPES: The best of traditional and contemporary cooking for all occasions, with a bit of a kick! For a romantic dinner, special celebration, holidays, entertaining and more, there is a perfect, well-loved recipe for every get-together.
• RECIPES & PHOTOS: Recipes for every mood and occasion and beautiful photos for each recipe will keep enthusiasts excited to continue to try new recipes every week.
• MAKES A GREAT GIFT: Birthdays, holidays, Mother's or Father's Day and more, The Craft of Cocktails makes a great gift for any occasion.

As a follow up to the author's previous contribution The Apple Cookbook, more quick and easy recipes make use of the abundant and cheap fruits that summer provides. Puddings, starters, main dishes and preserves can be the fruit' of your labours.

Quick, easy veggie curries for everyday. Need a tasty dinner in a hurry? Look no further than this mouth-watering collection of veggie curries from across the globe. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, Michelin-starred chef Atul Kochhar turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes. Recipes include: Mango curry from Cambodia Vegan pad Thai from Thailand Aubergine katsu from Japan Shakshuka from Algeria Masala chips from Kenya Bunny chow from South Africa Scrambled paneer, corn and peas from North India Bengali daal from East India Veg momo from Nepal Egg curry from Sri Lanka White bean stew from Iraq Lentil soup from Yemen and many, many more. This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world. With recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family, there is something in this book for everyone. Simple and accessible, this collection of inspiring, spiced dishes from all corners of the globe promises to be a book you will cook from again and again.

A Bake for All Seasons is The Great British Bake Off's ode to Nature, packed with timely bakes lovingly created to showcase seasonal ingredients and draw inspiration from the changing moods and events of the year. Whether you're looking to make the best of asparagus in spring, your prize strawberries in summer, pumpkin in autumn or blood oranges in winter, these recipes - from Prue, Paul, the Bake Off team and the 2021 bakers themselves - offer insight and inspiration throughout the year. From celebration cakes to traybakes, loaf cakes, and breads to pies, tarts and pastries, this book shows you how to make the very best of what each season has to offer.

Vegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity. Much vegetarian food at curry houses is unappealing and unimaginative. Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love. All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online - and with Dan's detailed step-by-step instructions, you'll be making your own vegetarian curry feasts in no time at all.

In this cookbook you will find subtly spiced recipes as well as those that are red hot - meaning there are meals for every palate, every occasion and every season of the year.

There is nothing quite as pleasurable as a well-made, hot, aromatic cup of coffee. This book explores all aspects of coffee and coffee use, with clear, informative text and beautiful photographs throughout. It includes a fascinating discussion on the history of coffee drinking around the world, and an overview of all the roasts, grinds and blends available. It explains how to make the best-known coffee drinks, such as espresso and granita, and includes over 70 coffee recipes, such as Tiramisu, Coffee Coeurs a la Cre me, Mocha Sponge Cake and Cappuccino Torte. With over 750 glorious photographs, fascinating text and enticing recipes for all occasions, this is the book for every coffee-lover.

Whether it's maximising flavour, saving money on home remedies or spicing up your beauty routine, Suzy Scherr finds the solution in a quick trip to the kitchen. Cocoa powder and cayenne pepper are classic flavour resources and they pack a host of holistic health benefits. Cocoa is full of minerals like zinc and iron, skin-refreshing flavonoids and antidepressant properties. Meanwhile, cayenne pepper contains capsaicin, which has been associated with boosting metabolism, lowering blood pressure and even relieving pain. In The Cayenne & Cocoa Companion, Scherr treats you to tasty recipes and DIY home fixes: Chicken Mole, Tabasco-Style Hot Sauce, Acne-Fighting Face Masks, Back Soothing Balm, Cocoa Candles, Organic Garden Spray and more. No matter the craving or problem, Scherr delivers homespun advice and simple sources of help found right in your pantry.

Hunter Gather Cook aims to set you on a fulfilling, lifelong path of culinary adventures and food DIY, and show you how to embrace the lifestyle that surrounds the 21st-century hunter-gatherer. It will make wild food accessible to you, and take away any sense of trepidation at making your first brew, burger or carpaccio. And if you're already a 21st-century hunter-gatherer, then it will help you to expand your culinary repertoire, taking your experimentation and enjoyment to the next level. A cookbook for those wishing to reconnect with nature and the source of their food Includes butchery guides and wild-plant indexes Recipes include wild meats, vegetables, sauces, sides, oils and cocktails While there's no doubt the world is a very different place to how it was 10,000 years ago, some things have remained the same. We are still hunter-gatherers, just like our ancestors.

This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes. Craig and Shaun McAnuff are all about maximum flava, and these are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies. Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness. Natural Flava brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook..

Using just six common spices-cayenne, coriander, cumin, turmeric, mustard seed, and asafetida-chef Ruta Kahate presents 60 delicious recipes that are easy to prepare but deliver rich, complex flavor. These dishes-including tons of nourishing veggies, raitas, grains, and dals-are fresh, healthy, and versatile enough to mix and match with your everyday cooking. And they feature Instant Pot variations for maximum ease. Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week-the flavors only get better over time! With stories from Ruta's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 SPICES, 60 DISHES is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash.

From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch. Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving. With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you'll learn how to make everything from Pate to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more. Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.

Sicily is both a frugal peasant land with a simple robust cuisine, and also full of ornate glamour and extravagance. A most beautiful and complex contradiction in terms, Ben Tish unlocks the secrets of Sicily's culture and food within these pages, diving into its diverse tapestry of cultural influences. Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, the food of Sicily is full of citrus, almonds and a plethora of spices, mixing harmoniously with the simple indigenous olives, vines and wheat. You'll find the most delicious, fresh seafood on the coast and mouth-watering meat in land; but the two rarely mix. Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed. Recipes include: Saffron arancini Smoky artichokes with lemon and garlic Whole roasted squid Sicilian octopus and chickpea stew Aubergines stuffed with pork Roasted pork belly with fennel and sticky quinces Bitter chocolate torte Limoncello semifredo Dive in and experience this unique culinary heritage for yourself, bring the sights and sounds and aromas of this beautiful food to your home.

For fans of Samin Nosrat, Anna Jones and Stephanie Alexander, the ultimate veg guide for food lovers. The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?

Making cheese is an art, tasting cheese is a delight. Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavours, rich in depth and complexity. For this book, cheese refiner Van Tricht and cheesemaker De Snijder went looking for the best raw milk cheeses. The result is a selection of sustainable top products that are entirely handmade and prepared the traditional way. Here, the authors talk about the people and the stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product.