This is an inspiring collection of more than 30 toppings for Italy's best-loved dish. It has ideas for every kind of sauce, from light and creamy to robust and spicy. It includes easy-to-follow techniques for making your own fresh pasta. It features classic Fresh Tomato Sauce, Wild Mushroom Sauce with Fusilli, and Meatballs with Spaghetti, as well as contemporary recipes such as Ricotta & Chilli with Black Pasta. You can learn how to make the most of fresh and storecupboard ingredients, including fish and shellfish, chicken, meat, vegetables, cheese, nuts, herbs and spices. This inspiring collection of ideas for dressing pasta will delight all food lovers. Whether it's dried spaghetti or fresh egg tagliatelle, pasta is a wonderfully versatile ingredient for making the most of seasonal ingredients or marrying together a few storecupboard staples to create a quick and easy meal. This book takes inspiration from all regions of Italy, with traditional options such as Alfredo's Fettuccine, Squid Sauce with Black Pasta, and Tuna & Anchovies with Spaghetti. With ideas for family meals, midweek suppers and luxurious dinner party occasions, this book will help you build up a repertoire of delicious pasta sauces to have at your fingertips.

This is a book of recipes. It is a wonderful collection of 30 recipes featuring the Mediterranean's best-loved ingredient. It includes classic olive recipes such as Tapenade, Baked Cod with Tomatoes and Olives, Baba Ganoush, and Potatoes, Feta and Olive Salad, plus dishes that feature olive oil as a main ingredient like Pistou, Bagna Cauda, and Bouillabaise. It is a concise introduction describes the different types of olive, the olive harvest and how best to select perfect olives for eating. It features tasty appetizers and snacks, refreshing salads, fish and shellfish, and meat and poultry dishes. It includes step-by-step instructions, cooking tips and techniques will ensure complete success. It clearly illustrated with over 75 photographs. It is a nutritional breakdown for each recipe is included. Olives are one of the most ancient foods. Both the fruit and its oil continue to nourish people and add interest to cuisines all over the world. Although olives are delicious on their own as a tasty and nutritious snack, many superb recipes exist using olives as a key ingredient, and this attractive book includes the very best selection of dishes. The appetizers and salad recipes demonstrate the wonderful affinity olives have with all sorts of fresh ingredients, creating dishes of stunning vitality and texture such as Cabbage Salad with Olives and Grilled Mediterranean Vegetables with Olives. Main courses include recipes with fish and shellfish, as well as pairing olives with rich meats like Duck and Lamb. There are also classic olive oil dishes such as Aioli, Brandade de Morue and Pasta Pesto. The book is beautifully photographed and illustrated throughout. An introduction packed with hints and tips makes this the perfect book for anyone who loves eating olives and cooking with olive oil.

Tal Smith, owner of the much-loved Cape Town deli Sababa, is back with new recipes in Sababa: More Middle Eastern and Mediterranean Food. This follows the incredible success of the first book Sababa: Middle Eastern and Mediterranean Food, and the constant request for more recipes. The recipes continue to be simple to follow and the ingredients are always easy to find. Sababa encourages home cooking and are all based on family recipes not only for cooking everyday suppers but for celebrations too.

Although seaweed is now all the rage, because we have been reading about and eating Japanese food, it has long been an important ingredient in Britain too, even if many of us don't recognize it as such. Just think of laver bread. Seaweed suppliers are becoming easier to find, but if you need some really quickly, a walk on your local beach will deliver the goods just as well. Fi Bird is nothing if not enthusiastic. She lives in the Hebrides and has written her own guide to foraging. In addition she is super-keen on teaching children to cook. This, her second book, combines these three elements: the Hebrides because seaweed runs amok there; foraging, because she lives in the midst of a natural larder; teaching, because she has written a fine set of intelligent and properly tested recipes. The book has four strands: an account of seaweed species that flourish here; a discussion of our use of seaweed over time, and in regional cookery; an assessment of the physical properties of seaweed and how they might contribute to a healthful diet; and a set of recipes. These last are not merely for boiling up dulse, or steaming kelp, but offer imaginative solutions to incorporating seaweed into our daily fare: brown bread ice-cream, fudge, curry (yes, curry!), dried seaweed biscuits, seaweed seasoning powder, water biscuits with rock samphire, seaweed croutons, seaweed treacle tart, and many more.

WINNER OF THE ANDRE SIMON FOOD BOOK OF THE YEAR AWARD 2014 'Otter Farm is all about flavour. It starts and ends with the question: What do I really want to eat?' The taste of a perfectly ripe mulberry was Mark Diacono's inspiration for creating Otter Farm, a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely. Here Mark shares his colourful, beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit - including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal challenges and excitements of rural living, and offers practical advice for cultivating the best of the familiar, unusual and forgotten varieties at home. With luminous photography that captures life in the kitchen and outdoors, this ground-breaking book reveals how even the most exotic and exciting tastes can have their roots in British soil.

This book comprises a good short manual for both professional and individual usage. The recipes are comprehensive, easy to do and quick to perform. Recipes are written by the writer in a way to extract your personal creative perspective of cooking. The photo shooting and food styling was performed by my friend photographer Kostas Frantzeskakis. We both tried to realistically depict the actual food figures. Its worth mentioning to say that during cooking, setting and styling our food a small festival filled the house where my whole family, friends and acquaintances tasted the superfine pastry foods.

Fire and spice: Over 150 great curries from India and Asia. This is the definitive guide to mouthwatering, authentic curries from all corners of the Indian subcontinent, from Thailand, Burma, Vietnam and Malaysia, and the islands of Indonesia and the Philippines. It includes an extensive introduction that focuses on the cultures of India and South-east Asia, and demystifies curries with a guide to using and preparing key ingredients, such as herbs, spices and aromatics, curry powders and pastes. It features over 150 traditional recipes for meat, poultry, fish and vegetarian curries, rices, noodles and breads, pickles, chutneys, raitas and sambals, including world classics and unusual regional specialities. Step-by-step recipe presentation takes you through each stage of preparation, with sumptuous photographs for every featured dish, and uncomplicated cooking methods to encourage novice cooks. India and South-east Asia have long been known as the spice headquarters of the world, and this book brings together an inspirational collection of recipes and shows how easy it is to make delicious and authentic curries at home. There is useful information on using key ingredients such as root ginger, tamarind, coconut milk and lemon grass, as well as how to make curry pastes and cook perfect rice and noodles. Signature dishes from India include Tandoori Chicken, Lamb Korma and Tarka Dhal, while Asian classics include Mussaman Curry, Beef Rendang and the Filipino meat soup known as Puchero. Making sensational hot and spicy curries has never been so easy.

This is a book of recipes. It is a delightful introduction to the versatility of coffee with 30 mouthwatering recipes. You can choose from classic teatime treats such as Mocha Sponge Cake, Coffee Profiteroles or Walnut and Coffee Slice or delight your guests with mouthwatering hot and cold desserts such as Baked Coffee Custards, Chocolate and Coffee Pudding, Maple Coffee and Pistachio Bombe, or Coffee Granita. You can indulge yourself in delicious souffles, hot puddings, iced desserts, soothing drinks and melt-in-the-mouth cakes and bakes. It includes a guide to the types of coffee, buying and making coffee and how to use it in recipes. It is beautifully illustrated with over 100 photographs of each finished dish, plus charming artworks. A nutritional breakdown for each recipe will help with dietary planning. Coffee is a wonderfully rich and versatile ingredient, bringing a unique touch of sophistication to even simple cakes and bakes. The family will love Mississippi Coffee Cake and Coffee Sponge Drops, while at coffee - or tea-time - your guests will adore classic treats such as Coffee Biscotti, Mocha Viennese Swirls, or a slice of Cappuccino Coffee Cake. If you are entertaining, there are ideas here to combine coffee with complementary ingredients such as cream, chocolate, alcohol and spices to produce delicious indulgencies such as Tiramisu, Irish Coffee Cheesecake, Coffee and Cardamon Zabaglione and Chocolate Coffee Truffles. There are also many coffee drinks to try including Cinnamon Iced Coffee, Coffee Milkshake and Coffee Chocolate Soda. With an introduction to guide you through the different types of coffee and how to brew it properly, and illustrated throughout with beautiful photographs and artworks, this delightful collection of coffee recipes can't fail to please you and your guests.

Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning? A 'piece of fruit' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don't eat nearly enough of the stuff. Perhaps this is because we don't always understand how to use it in our cooking, or how to choose the best fruit for the season. Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You'll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; venison stew with damsons; and parsnip and apple cakes. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings. With glorious photography from Simon Wheeler, this book will bring amazing new fruity vitality and flavour to your food.

In this deluxe edition, bound in fish leather, hand signed and beautifully slip cased, the King of Fish, Nathan Outlaw, presents seasonal recipes from his eponymous Port Isaac restaurant. Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars. In this cookbook, Nathan reveals the recipes behind his success and offers you a chance to cook his famous fish dishes at home. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellence of Restaurant Nathan Outlaw. Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant's menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill. Photography from the legendary David Loftus brings Nathan's recipes to life, offering you a chance to experience Restaurant Nathan Outlaw at home.

FERRANDI Paris, the French School of Culinary Arts-dubbed the "Harvard of gastronomy" by Le Monde newspaper--provides the ultimate reference on cooking with vegetables.

Infusing mealtimes with delicious vegetarian and flexitarian options has never been more important. Drawing on the expertise of the world-renowned professional culinary school FERRANDI Paris, this book offers a complete course on vegetables, with fifty step-by-step techniques for preparing, chopping, and cooking vegetables for optimal flavor, and more than seventy recipes.

Following advice on how to equip your kitchen, the essential techniques cover everything from grating, seeding, and pureeing to poaching, blanching, and roasting more than eighty different vegetables varieties. The recipes--from smoothies, soups, and soufflés to curries, risottos, and tarts--lead aspiring chefs through every step, from basic tips to Michelin-level creations.

Written by the school's experienced teaching team of master chefs and adapted for the home cook, this fully illustrated book explains, step by step in text and images, the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master the world-class culinary school's recipes that bring plant-based abundance to your table.

Chicken is always popular and is a healthy protein choice. This comprehensive cookbook serves up this versatile ingredient in a whole host of irresistible ways. There are starters such as Chunky Chicken and Vegetable Soup; hearty main courses such as Chilli Chicken Couscous; delicious one-pot dishes such as Chicken with Herbs and Lentils; spicy options including TandorriChicken; and tasty summer dishes such as Caribbean Chicken Kebabs. This is the essential guide to cooking with chicken - enticing to look at and easy to use, it contains everything you need to know and presents a fabulous selection of recipes.

A stunning guide brimming with 150 recipes to make high-end plant-based cuisine at home. Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors-a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, 150 original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d'oeuvres, sides, drinks, and desserts-items like vegan sushi, charcuteries, roasts, and confits, vegan cheeses and mayos, sous vide truffles, a triple-layer cheesecake, and cremes brulees. Also included is guidance for stocking up, allergy substitutions so everyone can enjoy, easy-to-follow instructions for advanced techniques like sous vides and foams, and plating and styling tips, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. This delicious and richly illustrated volume was created by plant-based gourmet chef Suzannah Gerber, "Chef Suzi," and features spectacular photographs by food photographer Tina Picz-Devoe and a foreword by Afton Cyrus of America's Test Kitchen.

A international directory and guide to growing and cooking apples, with recipes and 1500 pictures.

In 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fifteen years later, Starting with Ingredients is reinvented in a convenient magnetic-closure format with 50 recipe cards and an 88-page booklet chock-full of ingredient history. Aliza's chef-tested and approved recipes are easily navigated with brightly colored illustrations, sorted by main ingredient, giving you a starting place when you have lots of lemons, or are craving a meal with beef. The deck is the perfect gift (or self-purchase) for anyone who finds pleasure in a homemade meal.

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.

Drew Smith's Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature and politics from the dawn up time to the present day. Oysters have inspired chefs, painters and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organised the book around time periods and geographical locations, looking at the oyster's influence through colourful anecdotes, eye-opening scientific facts and a wide array of visuals. The book also includes fifty recipes--traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster "a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine."

'Next to my mother, there is no one who has influenced me more' - Nigella Lawson

'A leading light of Italian cuisine' - The Sunday Times Magazine

'The Godmother of Italian food' - Daily Mail Weekend

'For me, Anna's cooking really illustrates the essence of Italian food' - Angela Hartnett

'Anna's recipes and Anna's writing will endure because they are timeless' - Tom Parker Bowles

'BEYOND DOUBT, THE BEST WRITER ON ITALIAN FOOD' - NIGELLA LAWSON

A brand new collection of recipes from award-winning food writer Anna Del Conte

Vegetables all Italiana showcases the most delicious ways to cook fresh seasonal produce with all the reverence that it deserves. Featuring both classic and modern dishes, Anna presents the best-loved recipes for verdure collected throughout her career.

Ranging from gratins and fritters, to salads, soups and sauces and with over 130 recipes, this book highlights the enormous variety of dishes that can be made using different Italian vegetables.

From aglio to zucchina, it is a true celebration of food that praises the flavour and texture of each individual root, squash, bulb and pulse, and will teach any cook how to enjoy them throughout the year.

Black, green, white and oolong teas, as well as herbal infusions, have numerous health benefits. Infused with fresh, vitamin-rich fruits, they become a delicious way to increase your liquid consumption. Cold brewing tea, according to Mimi Kirk, is the best way to achieve a smooth taste and extract the antioxidants and other benefits from the tea. For cold days or when you're under the weather, her hot water infusions will warm and soothe. Kirk shares 70 recipes including: Black Cold Brew Tea + Blackberries, Green Cold Brew Tea + Lavender + Lemon and Rosemary Hot Water Infusion + Strawberries. With gorgeous photography, Tea-Vitalize gives information about the health properties of each ingredient.

Golden and crispy on the outside, deliciously moist and spicy inside, what's not to like about falafel? Over 60 delicious recipes inspired by this healthy and nutritious street food. The falafel is a pretty humble food usually made from chickpeas, spices, and not much else, but there are countless things you can do with them. This book will show you how to make falafels from traditional ingredients like chickpeas and fava beans to more unconventional ones like beetroot and spinach. With recipes for dishes like falafel souvlaki, many different falafel wraps, falafel salads and falafel burritos, the possibilities are endless and there is something for everyone to enjoy.

Vegetables features over 100 seasonal recipes to fill your diet with more vegetables.

No matter your dietary preferences, everyone agrees that including more vegetables in your meals improves health and benefits the planet. Learn how to make the best of what the season has to offer, from soups and salads to entrees, all in the name of eating more vegetables. The recipes in Vegetables: Over 100 Vegetable-Forward Recipes treat meat more like a flavor enhancer than a main ingredient, resulting in dishes that span the globe with flavors and techniques that will be right at home in your kitchen.

'A brilliant new book'- Daily Mail

Eating healthily can be a confusing business. But what if there were a single, simple change you could make that would transform your health, without forcing you to give up the foods you love?

According to a growing body of international studies, little tweaks to your everyday diet to get you beyond the 5-a-day minimum and towards 10-a-day could slash your risk of developing the biggest diseases to affect the Western world. In fact, experts agree that simply eating more fruit and veg is the single most important dietary change you can do for your health!

As only 3 out of 10 people are even achieving the minimum amount of fruit and veg, this book aims to make getting there easy. No gimmicks, no 'banned' foods, no miserly portion sizes. Just 80 of the classic recipes you know and love made healthier (and tastier) by simply upping the amount of fruit and veg in them, all backed by the best science available.

This book is about growing 40 of the most popular vegetables and includes 200 recipes giving ideas for cooking them.

The Larder Chef is set to change the way the world looks at and enjoys British food. Robin's recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes.

Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide produce for the tables, jars and bottles that adorn each of his destinations. Curing, fermenting and pickling are very much to the fore linked hand in hand with an unfettered philosophy of nose to tail, tail to gill and root to bloom.

In Robin's own words: I want to share my techniques and prove that a more traditional cooking method is perfectly achievable in any home but the rewards and possibilities are endless. Bread, charcuterie, vegetable ferments, chutneys, pickles, curing and smoking are but a few techniques that you will learn that don't require a countryside location to achieve a healthy larder - which in turn will become your secret weapon in creating some inspiring dishes. What we are doing is nothing new but it's how we piece everything together, and this is what I believe to be the start of a new wave in modern cooking and the birth of the modern bistro.

This new book is a true reflection of Robin's ethos and brings his unique recipes to reader's home kitchens. Each recipe is accompanied by stunning photography by Paul Winch-Furness.