From ancient Greece to the Victorian era and into modern times, vinegar and oil have been used for an infinite variety of purposes. This book explores the many varied applications of these wondrous substances, looking at their distinct properties, the range of types available and their uses as valued ingredients in medicinal treatments, household cleaners, beauty treatments, aromatherapy, as well as 130 irresistible culinary recipes for sauces, marinades, soups and desserts and everything in between. Illustrated with more than 700 beautiful photographs, this wonderful compendium explores the amazing versatility and health and household benefits of these magical everyday ingredients.

Dark and luxurious or creamy and light ... drizzling, oozing or baked ... there are many ways to enjoy chocolate, but there is only one 'Queen of Chocolate'. Kirsten Tibballs, world-renowned chocolatier and pastry chef, has devoted her life to the pursuit of delightful desserts, perfecting her techniques and creating decadent treats that make people happy. Whether you're after a knockout chocolate mousse cake, sticky chocolate doughnut or the best brownie you've ever tasted, Kirsten has you covered. Her favourite chocolate recipes, road-tested at her cooking school, and detailed explanations of steps and techniques will instill confidence in the most kitchen-shy of chocolate lovers. So, go on - melt that bowl of chocolate, line a baking sheet and relax ... You're in the hands of a professional.

A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain's foremost food writer, with more than 400 recipes and extensive gardening notes.
In the tradition of "Roast Chicken and Other Stories" comes "Tender," a passionate guide to savoring the best the garden has to offer. An instant classic when it was first published in the UK, "Tender" is a cookbook, a primer on produce, and above all, a beloved author's homage to his favorite vegetables. Slater's inspired and inspiring writing makes this a book to sit with and savor as much as one to prop open in the kitchen. The chapters explore 29 vegetables and offer enticing, comforting recipes such as Potato Cakes with Chard and Taleggio, a Tart of asparagus and Tarragon, and Grilled Lamb with Eggplant and Za'atar. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables--through hands-on nurturing in the garden and straightforward preparations in the kitchen--with this truly essential book for every kitchen library.

This title features best-ever recipes for roasting beef, pork, lamb and poultry. It is a tempting feast of 30 succulent classic and contemporary recipes to suit all tastes. It features dishes from around the world, such as Pork Roasted with Herbs, Spices & Rum; Chicken with Wild Mushrooms & Garlic; Roast Beef with Porcini & Roasted Sweet Peppers; and Roast Lamb with Apricot, Cinnamon and Cumin Stuffing. It offers inspiration for every occasion, from simple midweek roast chicken or ham to elaborate dinner party creations using leg of lamb or brisket of beef. It contains a useful guide to suitable types of poultry and cuts of meat for roasting, as well as roasting times. A roast is always special. In a hectic world it is sometimes the only time a family can eat together, and worldwide it is the highlight of high days and holidays from Thanksgiving turkey in the United States to Easter Sunday spit-roast lamb in Greece. Although roasting meat and poultry takes time, once a few basics have been mastered, it is one of the easiest ways of cooking meat and poultry.From classics such as Beef Wellington and Roast Loin of Pork with Apple Stuffing to more contemporary dishes like Roast Leg of Lamb with Pesto and Whisky Chicken with Onion Marmalade, there is sure to be a recipe to suit your appetite.

The famous street food and home cooking of Singapore is presented in a unique way in this cookbook. Jo Marion Seow shares the treasured recipes from her aunt and uncle who sold street food, and those of her grandparents and parents who taught her to cook as a child. Some of the hearty and wholesome food of her childhood, like Salted Black Bean Rice, Rice Wine Vermicelli Soup and Fish Cake Rolls, are no longer found on the streets. Others are much better home-cooked versions of popular south-Chinese restaurant favourites: Turnip Rice Cake, Braised Duck, Prawn Balls, and Yam Pudding. To these, she adds Malayanised dishes such as Spicy Prawn Floss and Assam Prawns, and a few of her own creations. These are recipes which she continues to use in her own kitchen for her family and friends.

Winner of the Kerb Food and Drink Travel Book of the Year and the Guild of Food Writers International or Regional Cookbook Award! From acclaimed food writer and world traveler Eleanor Ford comes a vibrant collection of 100 mouthwatering recipes for Indonesian cuisine--from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali. Indonesian food is the hidden treasure of South East Asian cookery, waiting to be uncovered, and this wondrous cookbook opens an unexplored culinary region to food lovers and travellers. It is an unprecedented culinary celebration of Indonesia, the world's largest archipelago--a land rich with tropical rainforests, smoking volcanoes, and silver sand beaches that was also the beating heart of the spice trade. Today its unforgettable dishes are a celebration of rice and spice--homegrown clove and nutmeg, ginger and chilly, coconut, turmeric, peanuts, and more. Through delightful, easy-to-follow text and instructions, Fire Islands reveals how to set up an Indonesian kitchen and how to create one hundred authentic Indonesian recipes--everything from crunchy snacks and street food to sweet and sticky rice dishes, spicy noodles, fragrant sauces, tangy broths, rich drinks, and much more. This bright, beautifully designed package has mouthwatering photographs of the dishes throughout coupled with original images from the lush, food paradise.

Winner of the OFM Best Food Personality Readers' Award, 2018

Food writer and anti-poverty campaigner Jack Monroe presents Tin Can Cook, bringing together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you’ve struggled to make a dish because the recipe calls for an exotic ingredient you’ve never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won’t have to look further than your local supermarket to make them.

Jack's recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas. Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients.

Readers will discover what makes "bean-to-bar" chocolate so special, while colourful graphics explain how chocolate makers source their cocoa beans and how those beans get turned into chocolate of all flavours. Author Megan Giller includes delicious suggestions for reader to create their own chocolate tasting, with advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese and other foods. She busts myths (will "raw" chocolate cure all your ailments?) and illuminates the difference between labels like "fairtrade" and "direct trade." Bean-to-Bar Chocolate also features 22 chef driven recipes from masters like Michael Laiskonis, Alice Medrich, Christina Tosi and Janina O'Leary, as well as profiles of a dozen cutting edge chocolate makers, from Taza to Dandelion to Askinosie. With gorgeous photography throughout, this is the ultimate celebration of America's favourite sweet.