The book features a scrumptious collection of tried and trusted recipes for gifts from your kitchen - cakes, choux puffs, cookies, tarts, snacks and fillings with many variations, as well as several low-carb, high-fat recipes for people on special diets (Banting, paleo, keto, gluten free, sugar free). Master baker Katrien van Zyl tried to focus on easy, flop-proof recipes that you can rustle up without having to hunt for foreign ingredients. Step-by-step photographs illustrate more complicated techniques, so that anyone who can follow basic instructions will be able to achieve them. Katrien also shares packaging ideas for your baked goodies and explains ways to recycle containers and decorate them to suit any occasion. Packed with practical hints, the book further indicates for how long food will remain fresh at room temperature, as well as freezing times for those who want to start preparing for special events ahead of time. Katrien's Gifts from the kitchen is lavishly illustrated with stunning photographs showing that the most beautiful gifts can come from the kitchen. It has something for everyone, whether you are the one doing the baking, or the lucky recipient of a delicious, attractively packaged edible gift.

Are you considering going vegan, but not sure how to start? Are you already committed to an animal-free diet, but are unclear about how to get proper nutrients? Vegan for Life is your comprehensive, go-to guide for optimal plant-based nutrition. Registered dietitians and long-time vegans Jack Norris and Virginia Messina debunk some of the most persistent myths about vegan nutrition and provide essential information about getting enough calcium and protein, finding the best supplements, and understanding the 'real deal' about organics, processed foods, raw foods, and more. Now, ten years since its original publication, the book has been completely revised and updated, with:a brand-new chapter on vegan eating for weight managementguidance on eating to prevent chronic disease the latest findings on sports nutrition and muscle masseasy-to-follow vegan food guides, menus, and pantry listsCovering everything from a six-step transition plan to meeting calorie and nutrient needs during every stage of life, Vegan for Life is the guide for aspiring and veteran vegans alike

THE SUNDAY TIMES BESTSELLER 'I have been looking forward to Sabrina Ghayour's new book, Simply, ever since I knew she was writing it... Every page is an invitation to cook.' - Nigella Lawson 'Packed with the Iranian-born cook's trademark Persian flavours' - The Herald 'The food has immediate "eat me" appeal' - Diana Henry, Sunday Telegraph's 20 Best Cookbooks To Buy This Autumn Easy. Everyday. Simple. Sabrina Ghayour's new collection of unmissable dishes in her signature style, influenced by her love of fabulous flavours, is full of delicious food that can be enjoyed with a minimum of fuss. With sections ranging from Effortless Eating to Traditions With a Twist, Simply provides over 100 bold and exciting recipes that can be enjoyed every day of the week. CONTENTS Chapter one: Effortless Eating Including Spiced carrot & tamarind soup; Date & ginger chicken wings; Baked sweet potato & za'atar chips; Spring onion salad Chapter two: Traditions with a Twist Including Green hummus; Kabab koobideh; Persian tahchin; Tahdig e macaroni; Mamen Maleh's borscht; Adas polow Chapter three: The Melting Pot Including Steak tartines with tarragon & paprika butter; Chilled pistachio & cucumber soup; Ghayour house chicken kari Chapter four: Something Special Including Spiced pork wraps with green apple salsa; Firecracker prawns; Green & black-eyed bean baklava; Mushroom dumplings Chapter five: Cakes, Bakes & Sweet Treats Including Stuffed dates with torched goats' cheese; Lime & black pepper frozen yogurt; Tahini, almond & orange brownies

For Sarina Kamini's Kashmiri family, food is love, love is faith, and faith is family. It's cause for total emotional devastation when, ten years after her Australian mother is diagnosed with Parkinson's disease, unaddressed grief turns the spice of this young food writer's heritage to ash and her prayers to poison. At her lowest ebb. Sarina's Ammi's typed-up cooking notes become a recipe for healing, her progress in the kitchen marked by her movement through bitterness, grief and loneliness-her daal that is too fiery and lumpen; the raita, too sharp; her play with salt that pricks and burns. In teaching herself how to personalise tradition and spirituality through spice, Sarina creates space to reconsider her relationship with Hinduism and God in a way that allows room for questions. She learns forgiveness of herself for being different, and comes to accept that family means change and challenge as much as acceptance and love.

Filled with flavouring secrets that can make you everybody's favourite home cook, this book shows how to add flair and variety to daily meals and dress up basic dishes for sensational party and holiday dinners. The authors present an inspired selection of 200 fast, simple, whip-up or chop-together concoctions that deliver flavour with magical blends of condiments, spicy foods, savoury herbs, and fresh fruits and vegetables. With additions for everything from meats and pastas to salads and desserts, the recipes include the authors' versions of traditional favourites as well as exciting original taste combinations that will leave your guests and family wondering how you did it-and clamouring for more. Hansel and Jenkins offer tips on cooking methods and handling and selection of ingredients such as different kinds of chillies, oils, and flavoured vinegars. They show how to stock your pantry so that you will be ready to throw together a flavourful complement to your meal on the spur of the moment with ingredients you have on hand. With tastes to turn any meal into a celebration, the book offers over 20 ways to flavour chicken, 30 salsas to spice up south-western foods, 30 unusual coleslaws to serve alongside favourite dishes, and a dazzling variety of sauces, dressings, glazes, rubs and marinades for every culinary purpose.

From the Luganega to the Calabrese, Italian sausages come in all shapes and sizes - short and fat, long and thin, horseshoe-shaped and even circular. Sausages form an integral part of Italian culture and cuisine, and the two are inexorably linked. There is even a patron saint of sausages, Sant' Antonio, who is always seen with a pig at his side and whose Feast Day, 17 January, is celebrated with much porcine squealing as pigs are slaughtered for the annual sausage-making festival. In this practical and humorous book, acclaimed cookery writer Mary Contini explores the Italian fascination with salsiccie, tracing its history and displaying its remarkable versatility with over 55 mouth-watering recipes, including Il Panino di San Gennaro - the best sausage roll in the world - Philip's Fabulous Fonteluna Sugo, and Peperoni Pizza Twice!

Benjamin Donath and Viola Molzen decided to call their book Bowl Stories because eating out of bowls is not a passing fad, but a declaration of love for the food itself. The duo defines eating from a bowl, or even directly from the pot, as the ultimate pleasure. Eating from bowls is both practical and sensuous; all ingredients and components are nestled close to each other so it's easy to have a bit of everything on your spoon. Ben and Viola serve up classic dishes with a fun twist: Asian carbonara with pork belly, ayran Black Forest cake, and pea soup with nectarine yakitori or hay panna cotta. Marketing manager Viola, who loves food above all else, and pastry chef Ben, author of the food blog EateryBerlin.com, find inspiration for their recipes from childhood memories, leftovers in the fridge, and of course, from their travels: to Turkey, Portugal, or a campground in Brandenburg.

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.

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.

Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating.In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, marjoram, mint, parsley, perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme, wild garlic and winter savory.Following this are over fifty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, "Herbs" is a must-have book for every kitchen.

Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' - Fuchsia Dunlop, author of The Food of Sichuan 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' - Yotam Ottolenghi, author of SIMPLE Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'An incredibly delicious Indonesian meal on your table every time' - Jeremy Pang, chef and founder of School of Wok

If you don't know how easy it is to cook delicious dishes with plantain you may be in for a pleasant surprise. It's easy to find, quick to cook, nutritious and delicious. These 51 ways with plantain have something for everyone - smoothies, snacks, starters, salads, mains, desserts and tapas-style entertaining tips. Why focus on plantain I hear you ask. I had so many positive comments about the plantain recipes in A Plate in the Sun that I planned a plantain chapter for my next book. Once I started talking through ideas with friends I quickly realised that this chapter was my next book. There's nothing complicated about cooking with plantain and I'm sure you will find it enjoyable. Is it the perfect ingredient? One of the many exciting things about plantain is its versatility and ability to combine with other tastes and textures. Its distinct and subtle flavours across all stages of ripeness, from green to yellow to black, can bring variation and another layer to favourite recipes. I sometimes break with tradition and explore classic recipes to create fusions from around the world. From burgers to brownies, to chutneys to dim sums. From a simple grilled snack like "Kofi-Brokeman," to a Sunday special of plantain stuffed lamb, there's a lot to discover and enjoy - little wonder plantain is so popular across more than half the planet including Africa, the Caribbean, Asia and the Americas. Foreword by Jean-Christophe Novelli: Patti has once again out-done herself in her new book and provided the readers with such a fabulous explanation of how to incorporate readily available products in Europe into her wonderful style of flavour filled cooking. Having known Patti for several years and valued her huge contribution to my Novelli Academy in Hertfordshire not only for corporate and individual events but also as a resident Chef in the Academy offering her own unique expression and passion for food, I know that you, your family and friends will enjoy using this inspiring recipe book. This book not only explains successfully the health benefits of plantain but also its underestimated versatility that Patti has managed to explain in such an easy to follow method. Bon appetit. Foreword by Felice Tocchini: I have always considered cooking as a form of art, after all you start with loads of ingredients of various textures, colours, smell and taste and you mix them together to create your work of art.... the plate is the frame, the cook the artist; so if you run with my idea the dishes that he /she create will have to reflect the mood, origins and passion of the person cooking. Patti has managed to capture all of this in her book, and if you have never had the pleasure of meeting Patti in person you have only got to read through the book and cook some of the recipes to understand the kind of person she is. I first met Patti on my first visit to the Novelli Academy some 3 years ago, and I have had the pleasure to work with her on a regular basis since. We often discuss the similarity between Italian and Ghanaian cuisine, the dishes her mother and grandmother prepared and how easy it is nowadays to find the same ingredients used back home in Ghana. True to her Ghanaian origins, Patti cooks from the heart but she is not afraid to break the traditions of family dishes and make them hers by adding new ingredients here and there. In A Date with Plantain Patti takes a basic staple ingredient and creates an array of interesting, fun dishes packed full of exploding flavours. Even traditional dishes have received the "Plantain Patti" makeover, go on give plantain a go

For Diana Henry's many fans, her evocative writing about both place and food brings just as much pleasure as her delicious recipes. Around the Table is a selection of some of Diana's very best essays, handpicked from over two decades of her much-loved cookbooks.

From the bustling Turkish groceries of the Edgware Road to the kitchen table of a cottage in rural France, a trattoria tucked away in the suburbs of Rome to the chilly Vermont countryside famed for its maple syrup, Diana Henry has followed her tastebuds around the world.

In this collection, Diana's writing brings ingredients to life on the page. Tuck into salty and sweet, buttery and inky purple and black olives. Blood-red threads of saffron that turn whole platters of food into gold, bleeding yolk-yellow streaks over creamy chicken and milky white yogurt. Mouth-puckeringly citrusy, easy to peel and almost seedless Valencia oranges. The simple pleasure of a warming slice of toast.

This vivid and nourishing collection of essays on the joys of good food is an utter delight for the senses.

"Practical and sized just right, for places where Google can't always be summoned. Includes a guide to what's edible for foragers and key illustrations, in addition to recipes." -The Washington Post What to eat, where to find it, and how to cook it! Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels. Whether you're headed out for a day hike or a weeklong expedition, you'll find everything you need to survive--and eat well--out in the wild. Canterbury makes certain you're set by not only teaching you how to hunt and gather, but also giving you recipes to make while on the trail. Complete with illustrations to accompany his instructions and a full-color photo guide of plants to forage and those to avoid, this is the go-to reference to keep in your pack. The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild helps you achieve the full outdoor experience. With it, you'll be prepared to set off on your trip and enjoy living off the land.