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.

The perfect companion for fish lovers searching for fresh inspiration in the kitchen, with more than 70 recipes from top chef Nathan Outlaw.

The theme is simplicity: discover a world of easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients. The book takes you through core cooking techniques from raw, cured and smoked to barbecued, baked and grilled, and so much more. In each chapter, Nathan reveals the fish varieties best suited to each technique, plus secrets for simplicity in your own fish kitchen.

Nathan's mouth-watering recipes will have you cooking everything from Scallops with hazelnut butter and watercress to Seafood burgers with celeriac and apple salad. For those buying whole fish - or catching their own - there's even an illustrated step-by-step guide to their preparation, guiding you through every stage of the process.

With this easy-to-use cookbook, you'll be preparing elegant fish dishes from the comfort of your own kitchen in no time.

In addition to being one of the United States' largest pork producers, North Carolina is home to a developing niche market of pasture-raised pork. In Real Pigs Brad Weiss traces the desire for "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs through the process of breeding, raising, butchering, selling, and preparing pigs raised on pasture for consumption. Drawing on his experience working on Piedmont pig farms and at farmers' markets, Weiss explores the history, values, social relations, and practices that drive the pasture-raised pork market. He shows how pigs in the Piedmont become imbued with notions of authenticity, illuminating the ways the region's residents understand local notions of place and culture. Full of anecdotes and interviews with the market's primary figures, Real Pigs reminds us that what we eat and why have implications that resonate throughout the wider social, cultural, and historical world.

Get excited about baking again with this gorgeous cookbook featuring 100 recipes for all things baked, from cookies and cake to bread and biscuits, to crackers, crumbles, and crisps! Baking on the AIP is tough. Really tough. What's a baker to do when standard baking ingredients such as grains, dairy, sugar, eggs, and nuts are off the table? What can you create that is free of the ingredients that make you sick, yet still tastes like the real thing? The answer is...not a lot. Until now! We cannot live on kale alone. Even if you are doing AIP for your health, you occasionally need a treat. The Autoimmune Protocol Baking Book shows you how to create the treats you thought were gone forever (as well as new favorites). Written by beloved AIP baking blogger Wendi Washington-Hunt of Wendi's AIP Kitchen, each recipe is created and tested to be AIP compliant from start to finish. No more trying to adapt recipes that yield iffy results or aren't fully AIP compliant. With her trademark humor and real-talk style, Wendi gives you the lowdown on working with unconventional ingredients and techniques. Packed with AIP baking best practices, you'll learn how to skillfully sidestep common AIP baking pitfalls so that you get delicious results. From sweet to savory, you'll find traditional favorites such as Sugar Cookies to showstoppers like Black Forest Cake and more, including: Apple Blossom Tartes Tatin Mushroom Onion Tartlets Beef Mince Pie Tigernut Butter & Jam Sammies Apple Butter Bars Carrot Cake Everything Streusel Cake "Cornbread" Muffins "Cheesy" Bacon Drop Biscuits Blueberry Scones Sweet Potato Bacon Breakfast Cakes Cherry Cobbler Peach Crumble Bagels Cauliflower Pizza Crust Cassava Lavosh Crackers Pesto Pinwheels Rosemary Olive Oil Crackers Graham Crackers Lavender Thyme Rounds With The Autoimmune Protocol Baking Book, holiday, birthday, and special occasion baked goods are back on the table. All without compromising taste or your health. Yes, you can have baking and AIP too!

Every spring, the intrepid gardener makes his choice of plants and produce. Invariably, a few courgettes will be among things chosen for his patch and, if the weather is fine, they will yield more vegetables than the keenest cook will know how to deal with. This is the famous glut: runner beans and Jerusalem artichokes are two other types that threaten kitchen sanity, but courgettes are perhaps the most insistent. Their particular problem is that if you leave them for a few days they don't remain courgettes but develop into giant, and dreadful, marrows: watery, horrid and inedible. This volume was first published in France, but Fougere's recipes were so creative and inventive that we thought them fine candidates for translation. English readers can now rustle up courgette and apple soup, baked courgette omelette, courgette tarts, a tartare of courgettes, fish with courgettes, stuffed courgettes, courgette fritters and tempura, courgette flower fritters, and even courgettes for dessert. This is the ideal present for gardener or cook. The level of skill demanded by the recipes is not so high as to pose problems for any household provider.

Whisky is Scotland's national drink and has been for over five hundred years, since then becoming a global phenomenon. It is a drink that is a profound and important part of Scottish life and culture but, unlike other countries and their national libations, it has hardly been used in food. Rachel McCormack is going to change that with this book. Limiting whisky to a drink, she believes, is similar to the traditional Presbyterian attitude to sex; it should only be done with the lights off and in the missionary position. Rachel believes that there is an entire Karma Sutraof whisky use out there and she has put it in this book. Interspersing an engaging mix of anecdotes, history and information on distillers and recipes, this book will appeal to everyone from the cooking whisky connoisseur, to the novice whisky learner looking for some guidance on what to eat and cook. Rachel travels the length and breadth of Scotland, discovering a myriad of unique and interesting people and facts about this remarkable drink, with interviews with the key people who create it around the country, as she visits the famous distilleries of her country, as well as the more home-grown variety.

Quinoa is THE super food to eat, and it is easy to see why. With twice the protein content of rice or barley, quinoa is also a source of calcium, magnesium, manganese, several B vitamins, vitamin E, and dietary fiber. Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. It contains all nine essential amino acids making it a complete-protein source and an excellent choice for vegans who may struggle to get enough protein in their diets. Naturally high in dietary fiber, quinoa is a slowly digested carbohydrate, making it a good low-GI option- this is THE superfood we should all be eating more of! But how? We Love Quinoa is the essential recipe book you need to make sure you don' t miss out on this latest health craze. With recipes ranging from pancakes to innovative salads, pizzas, breakfast muffins, burgers and even chocolate brownies, there truly is something for everyone, plus techniques for preparation and additional variations to add even more quinoa recipes to your repertoire.

'Quite simply, it filled me with delight' NIGELLA LAWSON Whether you prefer a rich fudgy brownie or a comforting cakey blondie, dive into these 50-plus brownie-based solutions to all of life's challenges, big or small. From recipes to cheer you up, like the 'Lonesome Tonight' brownie (an indulgent concoction made from store cupboard staples like peanut butter and crumbled cookies), to bakes for celebration, such as the 'I Think I Love You' brownie (with raspberry cheesecake swirl) or even the 'Payday' brownie (a caramel confection inspired by Millionaire's shortbread), you'll find the perfect treat among these pages. Stuck indoors on a rainy Sunday afternoon? There's a brownie for that, too... Filled with humour, inspiration and cocoa-dusted tips and tricks to make sure your bakes never let you down, this is the ultimate book for brownie and blondie lovers everywhere.

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.

This sparkling book was first published in France in 2005 and has been magnificently translated into English by the food writer and historian Giles MacDonogh. It is part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock, although it would be impossible to ignore the wider implications of these anatomical jewels. Blandine Vie has a delicious way with words, and delight in exploring the furthest corners of our vocabulary, both scurrilous and euphemistic. The book opens with a discussion of balls, of pairs, of virility and the general significance thereof; it then delves more deeply into the culinary use of testicles, in history and across cultures; there follows a recipe section that ranges the continents in search of good dishes, from lamb's fry with mushrooms, to balls with citrus fruit, to the criadillas beloved of bullfighters, and Potatoes Leontine, stuffed with cocks' stones. (There are, however, no recipes for cannibals.) To close, there is an extensive dictionary or glossary, drawing on many languages, which illustrates the linguistic richness that attaches to this part of the body. It is in this section particularly that the ingenuity and intelligence of the translator is on display as he converts the French original into something entirely accessible to the English reader.

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.

Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will teach readers all about the fascinating processes that produce different kinds of cheese. This mouthwatering guide also includes a chapter profiling America's great contemporary artisanal cheesemakers and training programs. If you are drawn to the tradition of homemade and homegrown food, this book is for you. After you've made your own delicious cheese from scratch, this book will even show you how to pair it with complementary foods, drinks, and flavors. Impress friends, guests, and family members with your delicious new hobby! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

An indulgent cookbook chock-full of a chocoholic's dream recipes. For every baker with a sweet tooth, chocolate recipes are the ultimate treat. This cookbook will delight with its stunning photography and 30 recipes for Cakes and Breads, Desserts, Cookies and Bites, and Bits and Pieces. Whether just for you, or for a friend who's a mad chocolate fan, this is the perfect gift. It's full of inspiration for all types of occasion and includes the perfect recipe whether you're new to baking, or an old hand! Many of the recipes make lovely gifts in themselves, so why not make someone special a batch of chocolate bark or some chocolate-dipped shortbread? Enjoy the sweeter side of life with this irresistible little cookbook.

FODMAP approach has been scientifically proven to work to prevent stomach bloating. A collection of recipes, explanations and advice, Healthy Gut, Flat Stomach will serve the time-pressed mover, the reluctant home-cook and the person in charge of feeding a family, with low-FODMAP, wholesome nutrition and delicious taste.

Rhubarb is an all-time favorite vegetable that once was used for medicinal purposes, but has always tasted delicious in Mom's homemade pie. In this cookbook, you'll find more than just pie recipes to spark your imagination in cooking with rhubarb. Delicious rhubarb is versatile, nutritious, and always adds a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In Rhubarb Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 250 exciting rhubarb recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this old-time favorite's history, folklore, cultivation, and much more. With recipes using readily available ingredients, Rhubarb Delights Cookbook will be a valued addition to any chef's bookshelf.

THE SUNDAY TIMES BESTSELLER 'The book that every home baker - including me! - needs' - Nigella Lawson 'You're always safe with Edd Kimber' - Diana Henry, The Daily Telegraph Baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there's just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week. Following on from the huge success of One Tin Bakes and One Tin Bakes Easy, Great British Bake Off winner Edd Kimber's new book proves that good things really do come in small packages! It offers accessible, easy bakes that are perfect for singles, small households, students or anyone who likes to bake a lot. Primarily sweet, the recipes include cookies, cakes, tarts and bars a well as desserts and a sprinkling of savoury breads, buns and pies. The skill level is on the easier side, and equipment is kept to a minimum, so everyone can have a little of what they fancy.

Richard is a middle-aged Englishman who runs a B&B in the Val de Follet. Nothing ever happens to Richard, and really that's the way he likes it. Until scandal erupts in the nearby town of Saint-Sauver when its famous restaurant is downgraded from three 'Michelin' stars to two. The restaurant is shamed, the town is in shock and the leading goat's cheese supplier drowns himself in one of his own pasteurisation tanks. Or does he? Valerie d'Orcay, who is staying at the B&B while house-hunting in the area, isn't convinced that it's a suicide. Despite his misgivings, Richard is drawn into Valerie's investigation, and finds himself becoming a major player.

This wonderful book gathers together a collection of delicious recipes featuring Ireland's favourite food. Here, the humble potato is transformed into classic dishes such as Dublin coddle, colcannon and boxty, while there are also recipes for adventurous new suggestions including parmesan potato cakes and even potato pizza! The Pocket Irish Potato Cookbook will help you create exciting meals that all the family will enjoy. Includes a history of Ireland's relationship with the potato and heritage varieties. 'Eveleen Coyle, who runs the excellent Fab Food Trails in Dublin and around the country, has brought her publishing credentials to the fore by writing a lovely little ode to the potato.' - Marie-Claire Digby, Irish Times Magazine