Smoking and BBQ continues to be a strong topic, Ulysses Press' Smoke it Like a Pit Master with Your Electric Smoker has shipped over 23,000 copies 13.7 million people in the US (6% of the population 16 years or older) hunts wild game every year Recipes will feature a variety of game, including deer, elk, antelope, bear, rabbit, duck, goose, pheasant, and others Includes full-color photos and step-by-step instructions

Quick, easy veggie curries for everyday. Need a tasty dinner in a hurry? Look no further than this mouth-watering collection of veggie curries from across the globe. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, Michelin-starred chef Atul Kochhar turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes. Recipes include: Mango curry from Cambodia Vegan pad Thai from Thailand Aubergine katsu from Japan Shakshuka from Algeria Masala chips from Kenya Bunny chow from South Africa Scrambled paneer, corn and peas from North India Bengali daal from East India Veg momo from Nepal Egg curry from Sri Lanka White bean stew from Iraq Lentil soup from Yemen and many, many more. This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world. With recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family, there is something in this book for everyone. Simple and accessible, this collection of inspiring, spiced dishes from all corners of the globe promises to be a book you will cook from again and again.

"Practical and sized just right, for places where Google can't always be summoned. Includes a guide to what's edible for foragers and key illustrations, in addition to recipes." -The Washington Post What to eat, where to find it, and how to cook it! Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels. Whether you're headed out for a day hike or a weeklong expedition, you'll find everything you need to survive--and eat well--out in the wild. Canterbury makes certain you're set by not only teaching you how to hunt and gather, but also giving you recipes to make while on the trail. Complete with illustrations to accompany his instructions and a full-color photo guide of plants to forage and those to avoid, this is the go-to reference to keep in your pack. The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild helps you achieve the full outdoor experience. With it, you'll be prepared to set off on your trip and enjoy living off the land.

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. Fourteen years later, the Starting with Ingredients spirit lives on in a more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. More than 100 recipes in fifteen categories are easily navigated with brightly colored tabs, and Chef Aliza Green's signature sidebars, ingredient tips, and culinary lore is sprinkled throughout. Feeling like enjoying fish, or lemons, or quince and pears, or nuts? From apples to zucchini, there's a dish for that, developed by a seasoned chef for the home cook to savor.

For fans of Samin Nosrat, Anna Jones and Stephanie Alexander, the ultimate veg guide for food lovers. The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?

The Platinum Illustrated Pumpkin Cheesecake Recipes Collection: Volume 1 presents 25 tested and true pumpkin cheesecake recipes complete with photographs, nutrition facts and both US and metric measurements. This masterpiece showcases not only cheesecake but also the pinnacle of completeness and attention to detail.

Shortlisted for the 2022 Art of Eating Prize Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals-many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appetit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." -Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."-Christina Chaey, associate editor, Bon Appetit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."-Library Journal (starred review)

Eat the Beach is a uniquely informative, practical guide to coastal foraging, essential for anyone interested in survival skills or just wanting to get more out of messing about in rock pools. Fraser Christian runs the UK's only specialist Coastal Survival School. He is a fully qualified chef who has led courses for the famous River Cottage and now regularly forages for some of the UK's top Michelin restaurants. In this book he shares his expertise on safety, particularly with regard to weather and tides, techniques for fishing from the shore, finding, identifying and cooking sea plants (including seaweed) and shellfish, and takes the reader step by step through the process of building a clam oven for the ultimate beach feast. Essential reading for anyone likely to be wild camping by the seashore, or who wants to be equipped for any survival situation (the Coastal Survival School was formed in response to requests from those who found themselves in just such a situation after the 2004 tsunami). The seashore is a rich source of food: this book teaches anyone how to collect it, catch it, prepare it, cook it and enjoy it.

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.

Hard cider helped build North America, and this ode to the fermented drink sometimes referred to as scrumpy begins with a snapshot of that forgotten history and then goes on to present the most comprehensive guide to tasting and appreciating the diversity of today's rapidly growing cider movement. An overview of how cider is made and a tasting tutorial prepare readers for the heart of the book: Profiles of 100 ciders -- from dessert ciders, spiced ciders, and hopped ciders to perry -- along with 30 recipes for pairing and cooking with cider, plus 30 cider-based cocktails. More than two dozen stories bring to life the men and women who produce some of the hottest craft ciders around -- including 2 Towns Ciderhouse in Oregon, Blackbird Cider Works in New York, and Cidrerie Michel Jodoin in Quebec.

It s hard to think of a more universally beloved food than cheese. But cheese lovers know there s more to the world of cheese than grilled cheese, parmesan on salads, and a plate of cheese and crackers. There are over a thousand different types of cheeses produced worldwide, offering a wide variety of flavours, textures, and aromas. All of them are unique depending on the type of milk used, the aging process, pasteurization, herbs and spices added, and more. Even the biggest cheese lover has a lot to learn about the age-old art of cheese. How is cheese made? What makes certain cheeses so stinky? What is raw cheese? Why do some cheeses melt better than others? How should one store cheese? And why are some cheeses banned by the FDA? Within the pages of this pocket-sized guide, you ll find information, how-tos, and trivia for cheese lovers at all levels. Experts and newbies alike will learn: Highlights from Cheese History, Types of Cheese, Perfect Cheese Pairings, Essential Cheese Gadgets, How to Make Cheese at Home, How to Host a Cheese Tasting And more!

Meet the chilli. It's a fiery little fruit. From humble origins in a tucked-away corner of Latin America, it has found its way into the food of more than half the world. Intrepid food writer Kay Plunkett-Hogge is on its trail, following the chilli from the Americas to Europe, and along the spice routes to the Middle East, India, China and beyond. With more than 120 delicious recipes from around the world, including Thai, Indian and Mexican favourites, plus tantalising desserts with a difference, Kay showcases the chilli's extraordinary versatility, celebrates its rich and nomadic history, and discovers the secrets of its success.

Making cheese is an art, tasting cheese is a delight. Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavours, rich in depth and complexity. For this book, cheese refiner Van Tricht and cheesemaker De Snijder went looking for the best raw milk cheeses. The result is a selection of sustainable top products that are entirely handmade and prepared the traditional way. Here, the authors talk about the people and the stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product.

The Daily Mail Best Cookbooks of the Year 2022 THE SUNDAY TIMES BESTSELLER The gift that will make every day taste special - 100 fuss-free recipes from Michelin-starred chef Tom Kerridge using simple, economical ingredients. 'I hope this book will mean there's one less thing on your list to stress about' Tom Kerridge With quick ways to add maximum flavour, Tom shares how to make the most of your supermarket staples for any cooking style, occasion, and mood. There are: Low shop recipes that use up things you've got left Quick meals that go from cupboard to table in 30 minutes One pot dishes that do all the work for you Make ahead meals that take the stress out of cooking And amazing, easy dishes like - Cheddar and chutney sausage rolls - Crispy-skin mustard chicken - Smoky beef and bean pie - Creamy mushroom and sage lasagne - Self-saucing cherry and chocolate pudding Sometimes you don't want to faff about with harissa and hand-ground spice blends. When you just want great recipes from a professional chef who can dish up the best flavours you never imagined from 'normal' ingredients, this is the book for you.

There's more to the banana than meets the eye We all know and love bananas as a quick and tasty snack that can help fuel us through the day. But you might not realise that these beauties are an endlessly versatile ingredient. From breakfast delights through to show-stopping desserts, this book contains dozens of simple and delicious recipes, including: Fluffy banana and walnut pancakes Matcha and banana cupcakes with caramelised peanuts Avocado and banana smoothie Classic banana bread Miracle banana ice cream Whether you're vegan or gluten-free, in need of a quick bite or hankering for some good old comfort food, there's plenty in these pages that will leave you nourished, satisfied and truly thankful for this humble yellow fruit.

Sicily is both a frugal peasant land with a simple robust cuisine, and also full of ornate glamour and extravagance. A most beautiful and complex contradiction in terms, Ben Tish unlocks the secrets of Sicily's culture and food within these pages, diving into its diverse tapestry of cultural influences. Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, the food of Sicily is full of citrus, almonds and a plethora of spices, mixing harmoniously with the simple indigenous olives, vines and wheat. You'll find the most delicious, fresh seafood on the coast and mouth-watering meat in land; but the two rarely mix. Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed. Recipes include: Saffron arancini Smoky artichokes with lemon and garlic Whole roasted squid Sicilian octopus and chickpea stew Aubergines stuffed with pork Roasted pork belly with fennel and sticky quinces Bitter chocolate torte Limoncello semifredo Dive in and experience this unique culinary heritage for yourself, bring the sights and sounds and aromas of this beautiful food to your home.