Olive oil and sea salt are staples in most homes. They're the key to simple pastas, luscious cakes and savoury preserves. But their benefits don't stop there! Did you know that this pair is packed with healthy potential? They can support digestion, help maintain healthy heart function and help regulate weight. What's more, they're among the best ingredients for natural home remedies. As she did with ginger and turmeric, Suzy Scherr now unveils the secrets of olive oil and sea salt. From easy recipes to personal wellbeing, Scherr gives readers the tools they need to support the lifestyle they want. Combine the two to preserve foods and stock the shelves for self-sufficiency, mix up recipes for sunburn soothers and lip balm, or get cleaning with natural shoe polish and countertop scrubs. Whether readers want to use the oil and salt together or separately, this newest edition to the Countryman Pantry series helps them achieve a greener, healthier lifestyle.

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.

In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include: Beef Shish Kabobs with Sumac Onions and Parsley Butter Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini Crispy Lemon Chicken with Za'atar Golden Gazpacho with Condiments Fried Haloumi Cheese with Pear and Spiced Dates

Absolutely alive with spices and herbs, Ana Sortun's recipes will intrigue and inspire readers everywhere.

Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling "101" series:101 Things to do with Ramen Noodles.

Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new life?

How about recipes like:

Creamy Chicken Noodle Soup

Summer Garden Soup

Zucchini Salad

Creamy Beef and Broccoli Noodles Ramen Burgers Chicken Alfredo Pork Chop Ramen Tuna Noodle Casserole Garlic Noodle Saute Beer Noodles (the ultimate college crowd pleaser ) Chinese Veggie Noodles

Corny Cheese Noodles

As a student at the University of Northern Colorado, Toni Patrick came up with creative and quick ways to make ramen noodles. These recipes tasted great and fit into her tight budget and busy schedule. Even today, several years after graduating, she still enjoys cooking with ramen noodles. Toni is also the author of 101 Things to Do with Mac & Cheese and 101 Things to Do with Canned Biscuits. She currently lives in Walden, Colorado.

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.

If you have decided you want to be vegan, where do you start?

Or if you are an experienced cook, how do you make plant-based meals that are delicious and full of variety?

And if you are already vegan but looking for inspiration, are there simple principles to help you come up with your own dishes?

Ask no more - The Happy Pear: Vegan Cooking for Everyone has the answers. After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.

Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

New York Times and USA Today Bestseller "Eat food, not too much, mostly plants." With these seven words, Michael Pollan-brother of Lori, Dana, and Tracy Pollan, and son of Corky-started a national conversation about how to eat for optimal health. A decade later, the value of a plant-based diet is widely accepted-and yet for many people, easier said than done. So what does choosing "mostly plants" look like in real life? In families where not everyone is on the same vegetarian page the word "mostly" is key. The point isn't necessarily to give up meat entirely but to build a diet that shifts the ratio of animal to plants to create delicious-and nutritious-meals sure to appeal to everyone. There has never been a better time to cook with vegetables-and to move plants to the center of the American plate. Even if plants weren't the better choice for your health, they make the case for themselves purely on the basis of deliciousness. This approach to eating-also known as a flexitarian diet-strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables-dishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better. In Mostly Plants readers will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectable-and mostly plants.

The Official HP Sauce Book celebrating one of the nations' favourite sauces and store-cupboard icons (if not The Favourite!) Featuring 30 brand new recipes showcasing fun and innovative ways to cook with HP Sauce. Taking inspiration from HP Sauce's iconic history there is something for every fan to enjoy, from the essential giant sausage roll and full English baps to epic chips in gravy. Plus quick, clever and delicious meals of jerk inspired chicken, pies, Swedish meatballs, chilli's and a Cheat's Pad Thai which will surprise and delight the whole family, especially when they all discover the secret ingredient! Beautifully designed and illustrated with specially commissioned recipe photography along with fascinating illustrations and vintage adverts from the Heinz archive, including the history of the House of Common's famous squared bottles, info-graphics, fun facts & stats and HP's most famous fans, this is the perfect, irresistible gift for brown sauce devotees of all ages.

2022 IACP AWARD NOMINEE Longlisted for the Andre Simon Food and Drink Book Awards 2020 Guild of Food Writer's Awards, Highly Commended in 'First Book' category (2021) The Chicken Soup Manifesto is a celebration of one of the most widely interpreted, humble and beloved dishes the world over: chicken soup. With more than 100 recipes dedicated to this one special meal, James Beard-nominee Jenn Louis shows readers how chicken soup is not only a source of heart-warming sustenance but a cure-all and the ultimate expression of love. With chapters broken down by region and country, The Chicken Soup Manifesto includes everything from Algerian Chorba Bayda, Colombian and Panamanian Sancocho and Thai Kao Tom Gai to Spanish Sopa de Picadillo. Along with the recipes, Jenn Louis also covers essential chicken know-how, from selecting and storing, to stock 101 and brining. The book is fully photographed with a design that establishes it as a collectible object as much as a hard-working guide to the world's favourite soup.

Neven Maguire's award-winning and bestselling Midweek Meals inspired thousands of families all around Ireland with practical and delicious ideas for the daily dinner. Now Neven is back with another 100 fantastic family favourites for Monday to Friday! Sections include 'Roasting Tin' for simple one-dish dinners, 'Home Comforts' for cosy eating, 'All-Time Favourites', which include Neven's most requested recipes (if in doubt, start here!) and 'Make Ahead' for lots of inspiration for batch cooking or slow cooker recipes. Once again, this modern, family-friendly cookbook will inspire you to eat well every day. Let Neven worry about the daily dinner, so you don't have to!

'What a gift The Joy of Food is. The recipes, the illustrations (which I want to frame), the knowledge are all, indeed, a total joy. Rory is a masterful teacher but it is his love of ingredients that will send you straight into the kitchen.' Yotam Ottolenghi This is the book Rory O'Connell was born to write. Not only a collection of good things to eat, showcasing the best of Irish seasonal produce from Rustic Chicken, Swiss Chard and Tarragon Tart to Blackberry and Sweet Geranium Posset, The Joy of Food is also a celebration of everything Rory is passionate about: first-rate ingredients, simple and respectful cooking techniques and the absolute pleasure that comes from enjoying and sharing the result. Accompanying the recipes are Rory's charming original illustrations and personal essays in praise of everything from hazelnuts to the humble hen. The Joy of Food is, quite simply, a book for every food lover's home. 'Take it from me, the foodie in your life with love it' Jenny Greene, 2FM 'The book is a hymn to flavour, sustainability, seasonality and the simple joy of appreciating good food' Clodagh Finn, Irish Examiner 'Rory O'Connell's new book, The Joy of Food, is so much more than a recipe book. It's a collection of beautiful essays and illustrations, and the sense of joy O'Connell takes form this time spent in the kitchen will leave you feeling uplifted and comforted.' Sarah Caden and Liadan Hynes, Sunday Independent Life Magazine 'The book is beautifully written. I love the illustrations. I love the recipes. It is like an absolute hug.' Claire McKenna, Alive and Kicking, Newstalk

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.

The Little Curry Cookbook has more than 80 recipes that explore the delicious flavours, enticing aromas and exotic colours of curries. It celebrates the best loved Thai and Indian dishes as well as introducing lesser-known but equally delightful variations from Indonesia, Sri Lanka, Malaysia and Kenya. There are recipes for all occasions and for all levels of expertise, including techniques for perfecting the basics of curry making - preparing curry pastes, creating spice mixes and of course cooking rice.

Chickens are a fantastic addition to a garden or outdoors space - you don't have to live in the back of beyond to have a few clucking around and giving you fresh eggs. They come in all shapes and sizes: some are layers, some are just born to strut. Mark Diacono begins at the basics, showing how you can raise chickens from eggs, and look after them once they start laying their own. The first part of Chicken & Eggs explains how to think ahead about what kind of chickens you want and how many to get, whether you are going for a breed that lays eggs regularly, or that you might eventually use for eating, or that simply looks decorative. You can choose from Orpingtons, Derbyshire redcaps, Muffed Old English Game, Leghorns and many more. Mark then goes on to show how you can breed chickens, encourage them to lay, work out what kind of eggs you have (are they destined for the eggcup, or will they hatch into baby chicks?), and take care of them day to day, as well as how you can go about getting the birds on the table. The final part of the book is a recipe section that goes far beyond the roast, with lots of delicious ideas for fresh eggs or home-reared chicken. With an introduction by Hugh Fearnley-Whittingstall, this is an essential guide for anyone who can't stop thinking about chicks.

How to Boil an Egg is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini's critically acclaimed "Breakfast, Lunch, Tea" (Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star -- from simple omelets to savory treats, pastries, desserts and more.
How to Boil an Egg features nearly 40 specially-comissioned, full-page, original hand-drawn paintings of the finished dishes by award-winning botanical artist Fiona Strickland. The unique style and attention to detail that Rose Bakery prides itself on is captured in Strickland's illustrations -- which can take days to complete -- making the book as much a treat for the eye as for the taste buds.
Carrarini opened Rose Bakery, a small Anglo-French bakery, shop, and restaurant, in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple, and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul, and Tel Aviv.

Quinoa, flakes, flour and seeds; four essential elements that make up a healthy diet. Quinoa is a grain, but not just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten and wheat free, cholesterol-free and usually organic. And it is simply delicious.In the kitchen, quinoa, flakes, flour and seeds have a huge range of uses and lend themselves beautifully to so many dishes. When cooked, they have a very delicate texture and can be used in soups and sweets, and makes wonderful salads, pasta, breads and delicious vegetarian and non-vegetarian meals.This exciting new collection of recipes is a must-have addition to every health conscious cook's repertoire.

The height of sophistication in France is to serve layered desserts in small glasses at dinner and lunch parties. They call them Verrines, but in the UK we call them simply Divine Chocolate Desserts. This title contains 33 original sweet treats including chocolate-mint, choco-citron, lavender truffle chocolate, coffee and chocolate granitas with crushed ice and Bailey's cream. All arranged in beautiful glasses to show wicked red and black jellies with glistening fruit, coffee, cream, white, dark and milk chocolate. Easy-to-make and irresistible to eat.

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigsons Charcuterie and French Pork Cookery is a guidebook and a recipe book. Written in her inimitable style, she describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

Beans. Affordable, full of high-value protein, with a long-lasting shelf life, beans are versatile-equally delicious in stews or salads. And now we are learning to appreciate their worth as sustainability staples. Once pushed aside by Whole30 and Plant Paradox dieters, legumes have been rediscovered by home cooks everywhere. From common classics like black and pinto to heirloom beans like Appaloosa and Dapple Greys, The Mighty Bean, written by established cookbook author Judith Choate, provides a never-ending collection of recipes to showcase these plant-based powerhouses. Including vegetarian, vegan and meat-friendly recipes, The Mighty Bean inspires a new outlook on legumes. Enjoy them as appetisers such as a Spicy Bean Dip, savour nourishing mains like Ayocote Negro Chili and delight in desserts including Red Bean Cake. No matter what the dish or time of day, the flexibility of beans is undeniable and, with vibrant colour photography, irresistible.