The real chicken-and-egg problem: What to do with eggs once they're in your kitchen? If you are looking for a fresh, nutritious, and creative approach to the almighty egg, The Egg Cookbook is for you. With The Egg Cookbook you'll get more than 110 unique recipes that let the egg shine-from savory to sweet, and from breakfast to dinner. The Egg Cookbook is also your guide to the amazing culture surrounding the world's most versatile ingredient, with a useful primer on raising chickens and understanding egg types, so you can take your egg appreciation (and savings) to the next level. The Egg Cookbook offers a fresh approach to preparing eggs, with: More than 110 elegant recipes, including Baked French Toast, Ratatouille with Poached Eggs, and Vanilla Bean Pudding A basic guide to 10 classic egg recipes, from fried eggs to the perfect scramble Egg dishes from around the world, from frittatas and quiche to tortilla patatas and meringues Q&A to find out whether raising chickens is right for you, from the editors of The Egg Cookbook The Egg Cookbook guide to more than 50 chicken breeds Detailed information on the different types of eggs, from free range to organic The Egg Cookbook makes it easy for egg lovers to enjoy fresh and creative recipes from their home kitchen.

At last, a soup for every week of the year! Packed full of vegan-friendly recipes, this new edition of Fraser Reid's cult bestseller features everything from winter favourites like Alternative Scotch Broth to such summery delights as Plum Tomato, Orzo and Oregano Soup. 10,000 soup lovers can't be wrong. So get on board with the soup-obsessed greengrocer and let Seasonal Soups inspire you to make the very best of our wonderful seasonal produce and make exceptionally tasty soups for all occasions.

*As Seen on BBC One's Strawbridge Over the Drawbridge! Understanding how to use salt can make or break a dish. Salt and the Art of Seasoning will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure and work with salt in your kitchen - elevating your flavours to a whole new level. Includes over 100 salt-inspired recipes! Salt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavours from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavour notes and profiles of different salts found around the world, to brilliantly useful techniques - such as brining, baking, charring, fermenting and preserving. Inside, you'll also find: The Science of Taste A Salt Sommelier's Guide How to measure 'to taste' and season correctly Salt Craft - from curing to blocking to baking Over 100 recipes - from drinks to desserts Salt and the Art of Seasoning will show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavoured or smoked salts to bring out all sorts of previously hidden flavours. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways. Recipes include: Brined chicken Cornish salted sardines European-style sour pickles Native American cured fish Kimchi fried rice 8 essential flavoured salts Smoked salted butter Focaccia Smoked toddy And more! Salt and the Art of Seasoning takes you on an unforgettable journey exploring salt's long role in food throughout the world and human history - while teaching you how to best use this fundamental spice tonight to make your meal sing.

Richard is a middle-aged Englishman who runs a B&B in the fictional Val de Follet in the Loire Valley. Nothing ever happens to Richard, and really that's the way he likes it. One day, however, one of his older guests disappears, leaving behind a bloody handprint on the wallpaper. Another guest, the exotic Valerie, persuades a reluctant Richard to join her in investigating the disappearance. Richard remains a dazed passenger in the case until things become really serious and someone murders Ava Gardner, one of his beloved hens... and you don't mess with a fellow's hens! Unputdownable mystery set in rural France, by TV/radio regular and bestselling author Ian Moore - perfect for fans of Richard Osman's The Thursday Murder Club

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.

We might love our eggs mini, but there’s nothing small about our new cookbook.

We know the importance of a tasty treat and thought it was time that some old favourites were given a yummy Mini Eggs twist! We’ve popped on our aprons and have spent a lot of time getting messy in the kitchen to bring you this book of 60 favourites.

So whether you’re after a scrummy pud, a mouth-watering breakfast or some crumbly cookies that will wow your friends at the next bake sale, this book is just what you’ve been looking for.  

Dig in for delicious recipes including:

• Mini Eggs Rocky Road
• Mini Eggs Milkshake
• Chocolate Meringue Mini Eggs Baskets
• Mini Eggs Blondies
• Super Speedy Mini Eggs Easter Fudge Nibbles
• Mini Eggs Butterfly Surprise Cake
• And lots more!

Hierdie boek bevat getoetste en vertroude resepte vir smullekker geskenke uit jou eie kombuis - vir koeke, poffertjies, terte, snoephappies en vulsels met verskeie variasies, tesame met etlike laekoolhidraat-, hoevetresepte vir die wat spesiale diete volg (Banting, keto, paleo, glutenvry, suikervry). Baasbakker Katrien van Zyl fokus hoofsaaklik op maklike, flatervrye resepte wat vinnig gemaak kan word, sonder 'n gesoek na vreemde bestanddele. Die moeiliker tegnieke word stapsgewys met duidelike foto's geillustreer wat dit doenbaar maak vir enigiemand wat aanwysings kan volg. Katrien deel ook idees vir die verpakking van die lekkernye, en verduidelik hoe jy houers kan herwin en versier om by enige geleentheid te pas. Daar is hope praktiese wenke en inligting oor hoe lank hierdie geskenkies by kamertemperatuur vars bly, asook hulle vriestydperk. Dit is ideaal as jy reeds lank voor 'n geleentheid wil begin bak en brou. Die boek is ryklik geillustreer met pragfoto's wat demonstreer dat van die mooiste geskenke uit jou kombuis kan kom. Dit bevat werklik iets vir almal, of jy nou die een is wat die bakwerk doen, of die een aan die ontvangkant van 'n heerlike, keurig verpakte smulhappie.

Take a tin of tomatoes and you have the start of a tasty, easy meal.

Tinned tomatoes are endlessly versatile and super budget-friendly. With a handful of other ingredients, many of which you'll already have in your cupboards or which can easily be picked up on your way home, you can whip up recipes such as prawn and coconut curry, chicken and chorizo pie, halloumi and Mediterranean vegetable traybake, tuna pasta bake, three types of chilli and of course lots of pasta sauces.

Pick a chapter to suit you – Storecupboard Saviours; Pasta Sauces; One-Pot Wonders; Family Feasts; Midweek Marvels; Snacks, Sides and Sauces – and select a recipe according to your dietary requirements, time constraints or batch-cooking needs. This will soon become the most-used cookbook in your kitchen!

From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here - fruit pies, tarte tatin, membrillo - as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook.

Learn the art of barbecue from the best with Marcus Bawdon's expert guidance, catering for meat-eaters, vegetarians and vegans alike in 70 recipes, providing something delicious for everyone. For barbecue supremo and teacher Marcus Bawdon, outdoor cooking should always be tempting and exciting, whatever your food choices. And it doesn't always have to be about huge slabs of meat! This book will inspire you to pull together feasts that are guaranteed to wow your friends and family, regardless of their dietary preferences or requirements. The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand - from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and how flavoursome it can be, even for those with a specific dietary need. Here the doors of Marcus' UK BBQ School have been thrown wide open so you can see in glorious technicolour in his own stunning photographs what is possible, to encourage you to take giant leaps forward on your own barbecue at home. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes and options. Also shared is advice on buying (or building) barbecues, tips on cooking technique, and guidance on honing your skills. BBQ is a real journey, and there is no better teacher than Marcus.

Winner of 2021 National Geographic Traveller Reader Award for 'Best Food & Travel Book' Shortlisted for the Guild of Food Writers First Book and Single Subject Book Awards 2021 Gourmand Cookbook Award Winner 2020 In 2016 two locals, frustrated at the lack of opportunities to eat the seafood landed in Ullapool, started a seafood shack on the harbour of the North West Highlands town. Serving up whatever their fishermen friends brought them every day, Kirsty Scobie and Fenella Renwick's crowd funded project was an instant success and a new book, to be published in November, brings this to life. In their first book, Kirsty and Fenella tell the story of Ullapool's Seafood Shack and bring together the recipes for the fresh, vibrant, ballsy dishes that have made The Seafood Shack such a Scottish treasure: from their famed Haddock & Pesto Wrap and the super-luxe Lobster Mac & Cheese to incredible super-local delicacies like Spiney Popcorn. The Seafood Shack was born out of a conversation between Kirsty and Fenella out at sea with their fishermen partners. Ullapool has around twelve local boats fishing in the clear, icy waters of The Minch: five prawn trawlers and seven inshore creel boats, with a further two crabbing boats coming in each week and ten or so white fish boats landing regularly. The vast majority of this huge variety of seafood landing daily was then transferred straight onto the back of a lorry, making it difficult to source it locally. Eager to keep a little fresh seafood for their hometown, Kirsty and Fenella opened up The Seafood Shack. The shack swiftly went onto win recognition, winning the BBC Food & Farming Award for Best Street food or Takeaway in 2017 and hosting visits from the likes of Mary Berry and Albert Roux. Kirsty says: "Many tonnes of seafood are caught in our Scottish seas and then transported straight out of Ullapool. We wanted to play a part in keeping some of our seafood local and so the Seafood Shack was born. What we really love now is being behind the hatches, cooking away and chatting to our customers as they devour a haddock wrap or peel open some fresh buttery langoustines. The book tells this story and shares our approach. What makes the Shack so wonderful to us is its relaxed feel and we don't have to be stuck in a kitchen behind closed doors, we can be involved in every aspect. The food we cook is simple, quick but most importantly fresh and delicious." Punctuated by the voices of local fishermen, the book celebrates the fishing industry that has been the beating heart of Ullapool's village life for 230 years. With both Fenella and Kirsty's partners actively involved in fishing, The Seafood Shack also reflects the debate around sustainable fishing. Fenella says: "The people behind our seafood are a huge part of our story: from Josh's langoustines and lobsters, Gary's hand-dived scallops and Stephen's white fish to the team at our local smokehouse or Joe our oyster producer. These amazing people have been a massive part of our success: at the end of the day we're not amazing chefs, we're just two girls who love to cook and having such fantastic and fresh produce is what makes the Shack work." The Seafood Shack provides over 80 down to earth recipes and tips for cooking white fish, smoked fish and shellfish. Kirsty and Fenella's work on the book was recognised when they were announced as winners of the Jane Grigson Trust Award for New Writers earlier this year.

Suid-Afrikaners is nou maar eenmaal gaande oor vleis. Dis onontbeerlik op enige feestafel, en vir die meeste van ons is selfs ’n gewone weeksaandete nie volledig daarsonder nie. Nie net is dit heerlik en vullend nie, dis ook propvol voedingstowwe wat goed is vir ons.

Vleis: Die Omvattende Gids is ’n moderne ensiklopedie wat ’n ereplek verdien in die kombuis van almal wat graag vleis eet en gaarmaak. Afgesien van resepte vir smullekker vleisgeregte vir elke okkasie bevat dit hope inligting oor die beste manier om die verskillende snitte en soorte vleis te berei, hoe om vleis te vries of tot perfeksie te verouder, tesame met ’n hordes wenke om geur en sappigheid te verseker – alles sonder preserveer- en ander kunsmatige bymiddels. Die voedselwetenskaplike en gewilde kosskrywer Annelien Pienaar se passie vir goeie, volhoubare vleis word weerspieël op elke bladsy van hierdie boek.

Vleis: Die Omvattende Gids is die enigste vleisboek wat jy ooit weer sal nodig kry. Dit bevat:

• Meer as 100 resepte wat die toets van die tyd deurstaan het – daar is beesvleis, lam en skaap, vark, pluimvee, afval en wildsvleis, en enigiets van maklike gesinsetes, tradisionele treffers en spoggerige onthaalkos tot kitsplanne met die oorskiet
• Beskrywings van al die verskillende vleissnitte, hul gebruike en die beste metodes om dit gaar te maak
• Nuttige inligting oor die voedingswaarde en veroudering van vleis, vleisterme en omskakelingstabelle
• Ekstra resepte vir marinades, souse, soutmengsels, aftreksels en deeg wat vleis komplementeer