This is a fabulous collection of 30 recipes featuring the sweet, pungent spiciness of fresh and preserved ginger. It includes recipes from around the world such as Sake and Ginger Cookies, Duck with Damson and Ginger Sauce, Crabcakes with Ginger and Wasabi, Sticky Coffee and Ginger Pudding and Ginger Rhubarb Crumble. It is a concise introduction that describes the different forms of ginger and how best to prepare and cook with it. It features tasty appetizers and snacks, fish and shellfish, meat and poultry dishes, and mouthwatering hot and cold desserts. It features step-by-step instructions, cooking tips and techniques will ensure complete success. It is clearly illustrated with over 75 photographs. A nutritional breakdown for each recipe is included. Ginger is one of the earliest known spices and certainly one of the most versatile. Its root comes in many guises and can be used fresh, ground, crystallized or pickled. Each form has a different taste, but common to all is its distinct warming spiciness. This charming little book draws inspiration from the far-flung corners of the world. The recipes begin with uplifting soups and starters starring fresh root ginger. In the next chapter, ginger is combined with ingredients like limes, chillies and herbs, to add sparkle to fish and seafood recipes. Ginger is an essential component in Chinese, Middle Eastern and Indian dishes. The recipes in the meat and poultry chapter draw on this rich heritage and root ginger is used to spice up stir-fries and couscous. Vegetarian dishes include vegetables and grains cooked in innovative ways. The book ends with a luscious array of desserts and cakes, from the classic Gingerbread to spicy compotes, fruit salads, and tangy Ginger Ice Cream. There are hints and tips and step-by-step techniques, providing all you need to enliven your cooking with the intriguing aroma and taste of this exotic ingredient.

THE NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME A thoroughly modern guide to becoming a smarter, faster, more creative cook from Molly Baz, featuring fun, flavourful recipes anyone can make. If you seek out, celebrate and obsess over good food but lack the skills and confidence necessary to make it at home, you've just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who's here to teach you absolutely everything she knows and equip you with the tools to become a better, less stressed, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavour with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and, of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation through visually compelling lessons on such topics as the importance of salt and how to balance flavour, giving you all the tools necessary to make food that tastes great every time. Throughout, you'll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short, technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, 'Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.' Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.

In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. The book covers more than 150 species, from black pepper and blackcurrant to white mustard and white ginger, detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavours, and individual entries include the chemical compounds and structures responsible for each spice or herb's characteristic flavour. Finally, the book offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand's curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.

This is a book of recipes. It helps you discover the vibrancy of coriander in this book of 30 distinctive recipes using fresh leaves and dried seeds. It includes classic appetizers such as Carrot and Coriander Soup, Gazpacho, and Falafel, plus pungently spiced main meals such as Cumin and Coriander Rubbed Lamb, Pork Belly with Five Spices, Seafood Salad with Fragrant Herbs, and Okra, Tomato and Coriander Tagine. Chapters include Soups; Starters and Snacks; Fish and Seafood; Meat and Poultry; and Vegetable Dishes and Salads. It includes a useful introduction that covers all types of coriander, how to store and prepare it and how to grow your own. It is beautifully illustrated with over 100 photographs of each finished dish plus charming artworks. It includes a nutritional breakdown for each recipe will help with dietary planning. Coriander has always been highly esteemed in the East and in Mediterranean countries for its ability to enliven a wide variety of dishes from soups and stews to salsas, curries and salads. The fresh leaf combines perfectly with garlic, chillies and lime to lift vegetable and fish and seafood dishes to a new height. As a seed, coriander provides a warm earthy addition to roasts, spice mixtures, marinades and relishes. This wonderful collection of recipes draw on exotic cuisines to enable you to experience the versatility of this herb. From simple fare such as Spiced Chickpeas, Crab Salad with Coriander, and Bean and Herb Salad to seriously filling Fragrant Chicken Curry, Dry Fish Stew with Coriander and Spicy Meatballs each dish will be enjoyed with relish. It is a guide to all types of coriander and how to grow, store and prepare it gives you all the information you need to start using this wonderful herb in your cooking. With fabulous photographs throughout this perfect little book will help add piquancy to your food.

Project Smoke describes Raichlen's seven steps to smoked food nirvana, including 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke -cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavoured dishes. Bacon-Crab Poppers. Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-colour photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried.

The result of a collaboration of devotees of the market celebrating food and cooking, this comprehensive collection is an essential guide for foodies and chefs. With over one hundred and forty recipes, including canapes, starters, and main courses, this delightful resource is sourced from producers and traders who are relentlessly passionate about their livestock and livelihood, and for whom provenance is paramount.

Meat Manifesto: Proper and Delicious offers a practical and considered guide on how to choose meat, how to butcher it and how to cook it.

Andy believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one. Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop).

The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot. It will show you how to butcher a chicken at home but also explain how to best cook it. It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.

Spices have a colourful and extraordinary history - exotic and valuable prizes that have been sought and fought over for thousands of years. Enthusiasm for spicy food is a world-wide phenomenon and today, spices play a huge part in almost every cuisine with ever more interesting and unusual spices becoming available. This handy guide is a comprehensive reference to the world of spices, with authoritative information on all the common and lesser-known varieties. The introductory section provides straightforward, easy-to-follow instructions on preparation and cooking techniques as well as useful information on containers and equipment. The full-colour A-Z index of 50 spices and aromatic ingredients shows each in all its various forms - whole, ground, dried or fresh - and includes facts about its history, origins, and medicinal and culinary uses. In addition, there are illustrated recipes for over 35 spice blends, from Apple Pie Spice to Kashmiri Masala. The second part of the book offers over 100 classic and contemporary step-by-step recipes from all over the world using both spices and spice mixtures. A section on using spices in the home shows you how to make scented gifts and decorations, and features recipes for aromatic cooking oils, vinegars and a variety of drinks. "The Cook's Guide to Spices" is the only book on identifying, preparing, using and cooking with spices that you will ever need.

The cook's guide to flavourful and aromatic ingredients.

This is the essential book about the cookery as well as zoology of the fish and shellfish that inhabit the Mediterranean; now published in more than a dozen languages and available in France, Italy, Spain, Greece and many other home territories. It combines natural history and cookery in a most enticing way, providing information for the fisherman and seafood enthusiast as well as for the cook. Its genesis was while the author was posted to the British Embassy in Tunis, his wife needed an overview of the local fish markets to plan her shopping. It was taken up with enthusiasm by Elizabeth David and has been required reading ever since. The book is split between a catalogue, with drawings and description of each sort of fish, together with cookery notes and any information that might put it in context; and a recipe section which draws on the best methods of cooking these types of fish from the many countries best acquainted with them. There is a full index and bibliography. The writing is matchless: exact, yet humorous; learned, yet light. It is one of the most inspirational cookery books to have been written in the last fifty years.

Royal recipes for a royal tea party

Clover cordially invites you to a delicious tea party… in true royal fashion!

In Clover Royal Tea Party, Clover shares 55 tasty recipes for all those teatime treats that should feature on your table. From scones with decadent cream and jam, to feathery light sponge cake and elegant savoury treats.

The mouthwatering recipes – all beautifully photographed – will inspire you to put on your apron, while the Way Better Clover products, which you’re likely to already have in your kitchen, will ensure fail-proof results.

So, put on your best pearl necklace and get out your porcelain teapot, because thanks to Clover Royal Tea Party, you’re about to host a tea party on a royal scale.

Incredible flavours, inspiring ingredients, simple techniques - learn how to master the mortar and pestle and bring new sophistication to your cooking with 65 delicious recipes. The mortar and pestle are ancient tools that no modern kitchen should be without - they're handy for everything from cracking peppercorns and bruising fresh herbs to making sauces such as pesto, as well as marinades, spice pastes and dry rubs. This book brings you an array of enticing recipes from around the world, all of which employ a mortar and pestle to bring creative seasoning and exciting new techniques to your home cooking. Beef can be made mouth-watering when prepared with an African Smoke Rub. Options for Lamb include a Pomegranate and Harissa seasoning, while, in the Poultry chapter, choose Jamaican Jerk Chicken or Portuguese Piri Piri Poussin. For those who love a lighter option and the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with flavoured butters. Vegetarian ideas include Grilled Courgette Flowers with Shiso Lemon Salt and Roasted Cauliflower with Walnut Romesco.

From the common stinging nettle to exotic adaptogens, the plant world is the most incredible medicine cabinet. With detailed profiles of more than 140 herbs, be inspired by this beautiful book to bring more plants into your life for health and happiness. A 'herbal' is essentially a book that contains a list of plants with notes on each plant's identification and uses. They were also often a family reference passed down through the generations like a recipe book, with remedies passed from mothers to daughters. Herbals would be used as reminders of when and how to harvest and prepare herbs, empowering families to look after their health. In Healing with Plants: The Chelsea Physic Garden Herbal, discover how to make your own simple herbal remedies, ideas for how to create a healing herb garden and how to forage for herbs in the wild. A history of healing and fascinating stories are told, including a guide to which ailments each herb can treat and how to use them, from healing trauma with St John's Wort to soothing a sore throat with an infusion of thyme and honey. The herbs included are those most well known for having some therapeutic benefit or that have made significant contributions to the history of medicine. Most are also easily accessible for preparing simple healing home remedies, mainly because they are common garden or hedgerow plants.

'I absolutely adore the food in this beautiful book.' - Nigella Lawson 'One of the most inventive vegetable cooks.' - Anna Jones 'Joe just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.' - Rachel Roddy 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference. Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters focus either on one core vegetable or on a group of similar vegetables, celebrating seasonality and encouraging you to experiment. Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour. With tips on how best to prep dishes and advice on minimising stress and time in the kitchen, each recipe is as straightforward as possible.

This title features over 400 tasty and nutritious recipes for every occasion. It includes more than 400 recipes for all occasions and budgets, from Lemon Chicken Stir-fry for a light midweek lunch and Pot-roast Chicken with Sausage Stuffing to feed a hungry family, to Chicken with Figs and Mint to serve at a special event. Featuring some of the world's most popular classic dishes such as Coq au Vin, Chicken Fajitas, Chicken Chasseur and many more, it is a comprehensive introduction to the different types of poultry and game bird, with techniques for every method of preparation and cooking from boning, trussing and carving to stir-frying, barbecuing and roasting. It includes every imaginable chicken curry recipe, whether mild and aromatic or sweet and spicy, from Chicken Korma to Fragrant Thai Chicken Curry, as well as hot and fiery dishes to tempt the most adventurous appetite. It offers irresistible recipes for soups and appetizers, barbecues and salads, light bites and lunches, midweek meals, pies and pastries, exciting ways with pasta, grains and rice, traditional Sunday roasts, special occasion recipes, flavourful curries, one-pot meals, casseroles, stir-fries, and stews. Chicken is a favourite in every cuisine throughout the world. Rich in protein, nutritious and naturally low in fat, it is also a healthy mealtime choice. This book brings together over 400 classic and original chicken recipes from around the globe, celebrating the best of the world's cuisine, with irresistible dishes that are sure to tempt your palate and inspire your menu choices. If you are entertaining on a grand scale, monitoring your diet or simply want to feed a hungry family economically, this book will have a recipe to suit every occasion. Each recipe is illustrated with easy-to-follow instructions and there are over 1600 step-by-step photographs to show you how the dish should look at each stage.

Each chilli demands and deserves to be known in its own right. With hundreds of varieties, and a dizzying array of flavours, shapes, sizes and colours, chillies are a key ingredient in everything from our favourite curries to drinks and desserts. But even the most experienced chilli fanatic needs a guide to which variety to choose and how hot to go on the infamous Scoville scale. This essential kitchen companion profiles 100 versatile chilli varieties, chosen to showcase their impressive range of shape, colour, flavour and heat, ranging from milder everyday favourites such as the jalapeno, ancho and bell pepper to exotic new superhots including the Dorset Naga and Carolina Reaper. Organized by heat level on the infamous Scoville scale, An Anarchy of Chillies tells the story of each variety and offers advice on how to identify, grow and prepare them. The striking illustrations, in a vivid graphic style inspired by the CMYK process, make this not only a go-to reference but also a beautiful art piece. Written and illustrated by Caz Hildebrand, author of the successful Herbarium and The Grammar of Spice, this is a wonderful gift book for any cook, gardener or chilli lover.

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.

Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever. Moose has now written the cookbook that unlocks for everyone the fresh tastes of North Carolina grilled tuna, steamed shrimp, pan-seared mountain trout, fried catfish, and baked littleneck clams, to name just a few of the culinary treasures sourced from the waters of a state that stretches from the mountains to the sea. In ninety-two dishes, Moose shows how to prepare North Carolina fish and shellfish-freshwater, saltwater, wild-caught, and farmed-in both classic southern and inventive, contemporary ways. The book's Best Basics section provides a much needed one-stop resource for confident selection, preparation, and storage, and the Think Seasonal section offers a comprehensive list with descriptions and peak availability of North Carolina fish and shellfish. Recipes include suggestions for appropriate alternate fish or shellfish-the idea is to try new varieties in season and support local fisheries. And, as Moose explains, dock-to-door services and local seafood organizations are making sourcing easier for home cooks.

Enjoy a cup of tea and a slice of cake with Britain's favourite novelist Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes and pastries is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks. In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in 'Pride and Prejudice'; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in 'Emma'; and Jumbles, inspired by the biscuits enjoyed by Fanny in 'Mansfield Park'. From Plum Cake and Gingerbread to Ratafia Cakes and Sally Lunns 'Tea with Jane Austen' has all the recipes you need to create the finest tea time treats, and the original recipes are given alongside, so you can compare them and appreciate modern time-savers such as icing sugar, dried yeast and electric mixers all the more!

The Avocado Book is a celebration of the world's most instagrammed fruit. With over 60 recipes taking you from breakfast to dessert, this book proves that avocados are not only tasty and nutritious but incredibly versatile. With everything from Avo Nuggets to Avo Ice Pops, The Avocado Book is filled with pages of culinary creations and inspiration on how to prep, style and eat this #1 superfood. Chapters include: Toast and Eggs - Is there a more iconic duo? Avocado Gardens - An instant eye-catcher, without too much effort. Bowls and Salads - The avocado's velvety richness turns even the simplest salad into on that is sumptuous and substantial. Fancy Fast Food - The deliciously rich and creamy flavour of avocado makes it an excellent substitute for 'greasy' snacks. Classics - For the aficionados out there, avocados can be introduced to classic dishes such as steak tartare and gnocchi. Snack-bar - Accessorise your guacamole with creme fraiche, or feta and be inspired by other tasty avocado snacks. Sweets - A wonderful alternative for cream or butter, the avocado is well-suited to making vegan desserts - and it's healthy!

In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. Cookery and consumption are not highlighted at the expense of cultivation, so there are some interesting essays on allotments, market gardening in the Paris region, early-modern vegetable gardening in England and the development of markets in India. The theme has been treated with admirable latitude in contributions on vegetables and diplomacy, vegetable carving, and vegetables in Renaissance art. Essays include: (Don't) Eat Your Vegetables: A Historical Semiotics of Carving Legumes (Julia Abramson); The War of Vegetables: The Rise & Fall of the English Allotment Movement (Lesley Acton); The First Scientific Defense of a Vegetarian Diet (Ken Albala); Mukimono & Modoki: Japan's Culinary Trompe l'oeil (Elizabeth Andoh); The Bitter - and Flatulent - Aphrodisiac: Synchrony and Diachrony of the Culinary Use of Muscari Comosum in Greece and Italy' (Anthony Buccini); Eat Your Greens: Traditional Leafy Vegetables for Better Nutrition (Jeremy Cherfas); 'We Talked About the Aubergines: Some Minor Pleasures of European Diplomacy (Andrew Dalby); Akkoub ( Gundelia Tournefortii - Tournefort's gundelia): An Edible Wild Thistle from the Lebanese Mountains (Anissa Helou); Is There Salvation in Sweetness? Sugar Beets in America (Cathy Kaufman); The Potato in Irish Cuisine and Culture (Mairtin Mac Con Iomaire & Padraic Og Gallagher); Sweet As Notes on the Kumara or New Zealand Sweet Potato as a Taonga, or Treasure (Ray McVinnie); Wild Thing: The Naga Morich Story (Michael & Joy Michaud); 'Per rape et porri et per spinachi': Re-examining the Realities of Vegetable Consumption at the Monastery of Santa Trinita in Post-Plague Florence (Salvatore Musumeci); Les Maraichers - Market Gardeners of the Ile de France (Lizbeth Nicol); Keeping the Home Fires Burning: Culinary Exchanges, Sustainability and Traditional Vegetable Markets in India (Krina Patel); The Los Angeles Vegetable Cult (Charles Perry); From the Plate to the Palate: Visual Delights from the Vegetable Kingdoms of Italy (Gillian Riley); But Did the English Eat Their Vegetables? A Look at English Kitchen Gardens and the Vegetable Cookery they Imply, 1650-1800 (William Rubel); Renaissance Italy and the Fabulous, Flamboyant Inslata (June di Schino); Pomtajer (Karin Vaneker); A Vegetable Zodiac from Late Antique Alexandria (Susan Weingarten).