Friendly, feel-good meals to make life less complicated and more pleasurable. 'A little pottering in the kitchen gives me that feeling I find so crucial, of being in a fixed, familiar place in a whirling world. So here it is, from my kitchen to yours: cosy, cocooning food.' The classic family recipe book by Nigella Lawson. Kitchen is packed with feel-good food for cooks and eaters that solves all your everyday cooking quandaries, from what to cook for Sunday lunch or how to give children food they'll eat, to how to rustle up an impromptu dinner party menu or a gluten-free cake. As well as her mouth-watering recipes, Nigella rounds up her kitchen must-haves: essential kitchen equipment and standby ingredients. With luscious photography, easy family recipes, indulgent food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family. Highlights include: What's for tea? - everyday eating made simple for all ages Easy does it - dinner party ideas that won't try your temper Cook it better - waste-saving recipes My sweet solution - problem-solving pudding recipes Off the cuff - quick dinner ideas for feasts from the fridge-freezer and store cupboard Chicken and its place in my kitchen - chicken recipes to soothe the soul The cook's cure for Sunday-night-itis - cosy and substantial supper ideas that require little effort from the cook

Learn how to make non-dairy products from scratch!

When it comes to food, more and more of us are becoming interested in and more aware of what we eat and how it affects the environment, animals and ourselves. Vegan dairy alternatives have become a common sight on supermarket shelves and some people have chosen to quit dairy products altogether. In Vegan Dairy, learn how to make crumbly cheeses, silky yogurts, moreish milks and tasty butters and creams from nuts and seeds. Containing easy-to-follow plant-based recipes, this book has everything from quick almond milk and vanilla and pecan butter to fermented products such as cashew yogurt and almond cheese.

Aimed at both beginners and the more experienced (yet curious) home cooks, who are looking for a greater understanding of vegan dairy, there are also delicious recipes with ideas for breakfasts, snacks and treats including chickpea bread, yogurt ice cream and coconut and hemp biscuits. Whether you re vegan, vegetarian, flexitarian or lactose intolerant, these recipes make perfect dairy replacements so you can still enjoy the foods and flavours you love.

Dr. Hyman's bestselling The Blood Sugar Solution 10-Day Detox Diet offers readers a step-by-step guide for losing weight and reversing disease. Now Dr. Hyman shares more than 150 delicious recipes so you can continue on your path to good health.

With easy-to-prepare, delicious recipes for every meal - including breakfast smoothies, lunches like Waldorf Salad with Smoked Paprika, and Grass-Fed Beef Bolognese for dinner - you can achieve fast and sustained weight loss by activating your natural ability to burn fat, reducing insulin levels and inflammation, reprogramming your metabolism, shutting off your fat-storing genes, creating effortless appetite control, and soothing stress. Your health is a life-long journey.

The Blood Sugar Solution 10-Day Detox Diet Cookbook helps make that journey both do-able and delicious.

Jamie Oliver is back with brilliantly easy, flavour-packed, and accessible veg recipes.

From simple suppers and family favourites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple. Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes. Sharing simple tips and tricks that will excite the taste buds, this book will also give people the confidence to up their veg intake and widen their recipe repertoire, safe in the knowledge that it'll taste utterly delicious. It'll also leave them feeling full, satisfied and happy - and not missing meat from their plate.

A book for everyone, this is the perfect moment for Jamie to inspire every kind of cook with his super-tasty, brilliantly simple, but inventive veg dishes.

It's a daily slog to get veg in the mouths of every member of the household. Welcome to your sanity solution – delicious meals that vegetarians and meat-eaters will love in equal measure, served with a generous dollop of Lucy Tweed's trademark wit.

Choose your own daily adventure from:

• Monday Cowboy Pasta Dreams Pasta every which way, because there's nothing as truly weeknight
• Toned-down Tuesdays Big, bold flavours with a laid-back attitude;one-pan where possible
• Saucy Wet Wednesdays Soups and curries and slurries and spice
• Carbs-Filled-With-Things Thursdays From loaded buns and spuds to lovely things squashed into dough, this is comfort central
• Phat Snack Fridays Throw-it-together munchies with two criteria: 1. Use it up, and 2. Make it irresistible
• The Bold and the Beautiful Saturday Salads Show-off salads that take the spotlight come BBQ day
• Sunday Oeufs If you say it in French, it's sexier. All your egg needs for Sunday
• Sweet Anytime Treats Just because

The very best cakes are always the ones we bake with love at home.

Claire Ptak has two homes: her native Northern California and London's East End. Inspired by the best ingredients found in both places - from fresh-picked berries to peach orchards - these 85 recipes for cakes, cookies, desserts and savoury bakes bring the flavours of her kitchen to yours.

In this book, English classics come with a west-coast twist, giving you recipes such as Chocolate Violet Babka Buns, Tahini Halva Brownies, Raspberry Loganberry Roulade with Mascarpone and Brown Sugar Victoria Sponge. Californian classics are reimagined as Ras el Hanout Snickerdoodles, Coconut Pudding Cake and Black Tea and Poppy Seed Muffins. You'll even find the recipe for Prince Harry and Megan Markle's Lemon and Elderflower Wedding Cake.

Discover 80 delicious, easy-to-make recipes perfect for the holy month of Ramadan.

In this cookbook, you'll find all the recipes you need to make your Ramadan meals family-friendly, fuss-free and filling. From perfect predawn meals for Suhoor, to hearty and satisfying meals for Iftar, as well as dishes made for celebrating with friends and family during Eid al-Fitr, and all the accompanying salads, chutneys, breads, drinks and desserts you'll need, this book has all the most popular Ramadan dishes covered.

Accompanied by gorgeous photographs throughout, these recipes from much-loved food blogger Anisa Karolia are for anyone looking to eat well before and after fasting.

Lucy Watson is back with more simple, straightforward vegan comfort food to brighten up your mealtimes Feed Me Vegan: For All Occasions is full of easy recipes for everyday veganism, from a quick, week night pasta to blow-out Sunday feasts. It's also brimming with ideas for cooking for special occasions, solutions for those trips where the vegan option is a side salad, or meals for those friends and family who just don't believe this really is #whatveganseat! Recipes include, for quick and easy meals: Moroccan Couscous Bowl Spicy Coconut Ramen Sweetcorn Fritters Schnitzel Broccoli Cream Pasta Dhal Sausage Rolls Super Green Soup Chipotle Black Bean Soup Tempeh Salad . . . and for those feasts: Sunday roast with Seitan Mushroom Pie Tacos Gnocchi Poutine Garlic Bread Sushi Jackfruit Bao Crispy Potato Skins What readers are saying 'I loved Lucy's first vegan cookbook and this one, if possible, is even better.' 'What an amazing, inspiring cookbook this is. Something truly for every occasion from the quick fixes to on the go snacks as well as that beastly Sunday dinner - incredible' 'I would recommend for anyone to have this in their kitchen, vegan or not!' 'Fabulous, no fuss vegan recipes.'

An eye-opening investigation into the science, economics, history and production of ultra-processed food.

It's not you, it's the food.

We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies?

Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good).

For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.

Uiteindelik! ’n Allesomvattende boek wat al jou vrae oor die Banting-leefstyl beantwoord en 'n oplossing bied vir permanente gewigsverlies.

Die Banting-Oplossing verduidelik nie net wat Banting behels nie, dit:

• verskaf antwoorde op Banters se dringendste vrae;
• skiet die mites wat rondom Banting ontstaan het, aan flarde;
• bevat handige maaltydplanne en Banting-vriendelike voedsellysies;
• verskaf wenke oor wat om te doen wanneer gewigsverlies tot stilstand kom;
• help jou om voedseletikette te verstaan; en
• wys jou hoe om te Bant sonder om die bank te breek, en dat almal dié leefstyl kan volg.

Maar die heel belangrikste – die boek leer ons hoe om ontslae te raak van daardie ekstra kilogramme en hoe om hulle vir ewig weg te hou! Resultate van in-diepte navorsing word ondersteun deur gevallestudies en voor-en-na foto’s. Lesers het nou toegang tot alle inligting oor Banting in een boek.

During the screening of the MasterChef South Africa 2013 series, TV viewers were both fascinated by, and impressed with, the Van der Wat sisters. Seline and Leandri’s relationship and their varying cooking styles and personalities kept audiences on the edge of their seats right up until the final episode as they were ultimately placed second and third – no mean achievement.

Since then their foodie careers have taken off, albeit in differing directions. But in Two, they are back in collaboration to present a really fascinating cookbook concept: taking the same main ingredient and creating two different dishes from it, or taking a classic recipe and making one for family and casual dining, and the other version to impress for serious entertaining. Whatever the case, both dishes will be utterly delicious.

So, for instance, take a straight forward Pea Soup. The basic recipe is Pea and Fennel Soup with Goat’s Cheese and Lemon Oil – wonderful for a weekday meal. And for your dinner party guests, try Pea Brûlée with Smoked Salmon Velouté and Asparagus Ribbons.

Whether you're feeding two, four or ten, Stay for Supper shows you how it can be effortlessly delicious.

Xanthe's laid-back style of cooking centers around the idea that every meal should be a celebration of the food we're eating and a chance to enjoy the people we're eating with. Stay for Supper is a collection of vegetarian dishes from the queen of supper clubs, with recipes that can be scaled up or down or paired with other recipes, depending on how many you're feeding.

There are simple dishes like White Miso Butter Beans, Eggs and Soldiers with Asparagus, Crunchy Bean and Summer Veg Salad or Chocolate Chip and Almond Butter Cookies, alongside recipes to savour cooking like New Potato Frittata with a Fresh Herb Salad, Tomato, Aubergine and Mozzarella Lasagne, and Xanthe's iconic Meringue Tower.

With pairing ideas for every recipe and four seasonal menus to use as inspiration, Xanthe's tips will have you hosting simply and joyfully. And using few ingredients cleverly, cooking with what's in season and enjoying the process will fill your table with nourishing, plentiful and delicious dishes.

This book shows you how to apply popular craft techniques to cake decorating, creating edible crafts using fondant icing (sugar paste), modelling paste, chocolate paste, buttercream icing, ganache and royal icing. Whether you are a baker or cake decorator who would like to learn new crafts and apply them to your cakes or a crafter who would like to learn to bake and decorate cakes, there is something for everyone. Katrien chose tray bake cakes (rectangular sheet cakes) to work on, keeping the shape simple and focusing on the craft techniques used to decorate them. The cake is a blank canvas on which artwork is created. The inspiration for the decorative designs comes from paper crafts, mosaics, embroidery, printed fabric patterns, quilting, applique and whatever craft you can imagine. This book features 18 cake craft projects from start to finish, as well as mini cakes, showing you step by step how to create your own works of art. As an added bonus there are some tried and trusted recipes for cakes, buttercream, ganache and fondant icing as well as designs to use in decorations.

Delicious recipes. Nutritionally balanced. So Good.

When we think of nutrition and eating well, so many of us jump to the words 'diet', 'unenjoyable', and 'sacrifice'. Sometimes we see healthy eating as something we should do, rather than something we want to do.

This is the book to help you kickstart healthy eating as an enjoyable lifelong habit rather than a fad for a week. A perfect collection of over 80 vibrant, tasty and easy recipes all steeped in nutritional science, So Good explains the principles of healthy eating in a fun and relatable way.

With recipes including...

• Fluffy Ricotta Lemon Pancakes
• Hot Honey Halloumi Avocado Toast
• Mango And Crunchy Chickpea Salad, With Jalapeno Dressing.
• Chicken And Spicy Guacamole Lunch Time Tacos
• Garlic Crumbed Salmon With Courgettes And Yoghurt
• Creamy Parmesan Chickpeas With Pickled Chillies
• Greek Yoghurt Roasted Strawberry Eton Mess

An update of the award winning Low Carb Solution For Diabetes.

With over 40,000 copies sold worldwide, this book is an invaluable resource for anyone with Type 1 or Type 2 Diabetes, helping reduce or avoid the need for diabetes medication. Children and Adults diagnosed with insulin resistance and metabolic syndrome will also greatly benefit from the recipes to help reverse the disease progression into full blown diabetes. Contains the most effective systems and day-to day strategies for practically dealing with diabetes.

Using this book will help you:

• reduce or avoid the need for diabetes medication
• get better control of glucose
• get more freedom to live a normal life
• improve concentration & performance
• increase long term health
• reduce the risk of heart disease, strokes & high blood pressure
• help manage extreme activity

The Beauty Chef Gut Guide is a compelling resource for people who want to better understand the science underpinning the link between gut and skin health. The 8-week program includes information on the importance of gut functionality, weekly meal plans for repairing and reprogramming your gut, and more than 90 recipes.

In addition to recipes and information about repairing your gut, it covers broader advice for wellbeing, from the importance of cleaning products to mindfulness and yoga. It is photographed and designed in the distinct style established by the The Beauty Chef cookbook.

Recipes – across breakfast, lunch and dinner – include: Coconut Crêpes; Chicken, Flaked Almond & Sage Buckwheat Risotto; Lemongrass & Kaffir Lime Salmon Cakes; Panfried Cauliflower Gnocchi; Swedish Meatballs; Tamarind Fish Curry; and Vanilla & Cardamom Chia Puddings.

A collection of recipes for always. This is beloved food writer Tessa Kiros's definitive reflection on a lifetime of cooking and eating.

With characteristic generosity of spirit, Tessa invites us into her kitchen to share what she's cooking now: an exciting blend of new discoveries and enduring favourites that connect the threads of her life. While the Tuscan countryside has been Tessa's home for more than 20 years, her culinary influences are wonderfully diverse: her childhood in South Africa, travels to Mexico and New Orleans as a young adult, frequent visits to family in Thailand and Greece, all overlaid with a growing appreciation for lighter, more grounded plant-focused eating.

This quintessential collection of more than 150 new recipes is accompanied by Tessa's personal reflections and favourite food memories. Longtime fans will rejoice in her best work yet, and aspiring young cooks will quickly discover how and why she has redefined the modern cookbook.

Part memoir, part travel guide, part food odyssey, Now & Then provides endless inspiration for recipes that reflect Tessa's culinary past, present and future.

There has been a huge revival in home-made or artisanal products. People are moving away from manufactured products, returning to the tastes and memories of yesteryear. This book is an exploration into the world of forgotten sweets and candies - among the recipes are many well-loved favourites as well as some that have been rediscovered or simply created through the combination of retro flavours. While most recipes keep the spirit of the original candy, interesting new interpretations have also been included for the modern cook. This is what's on offer: Essential information about equipment, ingredients and techniques; Loads of hints and tips throughout; More than 50 foolproof recipes for toffee, caramels, truffles, fudge, filled chocolates, marshmallows, nougat and much more; Decorating ideas and packaging suggestions. There is plenty of detailed information for the beginner and lots of new ideas and mouthwatering recipes to inspire the seasoned candy maker. The magnificent photographs of the various sweets will soon have you drooling and raring to start boiling sugar. Whether you are making these delicious indulgences for friends and family, as gifts or to sell at craft or farmers' markets, this book is essential to ensure success. And everybody deserves a little something sweet.

Why bake it “good enough” when you can Bake It Better?

In Bake It Better, Instagram and TikTok star Matt Adlard shares his tried-and-true baking approach to help home chefs advance from intermediate-level to master baker—all at their own pace. Each chapter has a dedicated theme, with recipes offering techniques to show you how to elevate your baking from refreshingly refined to extraordinarily elegant.

Each bake comes as a pair, beginning with a delicious “Tier 1” recipe, followed by an elevated “Tier 2” version for when you’re ready to take your skills to the next level. Love making Brioche from scratch? Why not take things up a notch with Brioche Cinnamon Rolls, using a slightly advanced technique? Or try your hand at Triple Chocolate Brownie Fingers once you’ve mastered the recipe for Chocolate Chunk Brownies.

Bake It Better includes:

• 70 mouthwatering recipes for cakes, pastries, breads, cookies, ice creams, and more
• Techniques for mastering essential skills and deepening your abilities
• Expert advice from Matt Adlard on enhancing your expertise and building your confidence as a baker

Join Matt Adlard on a journey to whatever baking destination you seek—and enjoy the detours along the way!

The brains behind the #1 bestselling Carbs & Cals are back! This time with the perfect smoothie book for the health-concious. Featuring 80 delicious recipes, the book is beautifully presented showing detailed nutritional information for every smoothie. Whether you're on a low-calorie, high-fibre or high-protien diet, or just want to achieve your 5-a-day fruit & veg, this is the ideal smoothie book for you. FEATURES; 80 delicious smoothie recipes. Beautiful image of every smoothie. Photos of ingredients in each recipe. Values for carbs, calories, protein, fat, fibre and 5-a-day fruit & veg. 275 photos of individual ingredients so you can create your own recipes. Intro explaining the benefits of smoothies.

The owner of LA's popular Found Oyster and Queen St. restaurants demystifies the art of cooking delicious seafood with straightforward instructions. Named one of Publishers Weekly’s Top 10 New Cookbook of 2025.

Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country’s best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way.

With an emphasis on sustainability, How to Cook the Finest Things in the Sea offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbecue Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood.

Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will guide them through techniques to unlock the dynamic flavors of fish and shellfish.

As a director of Meat-free Mondays in Australia and South Africa, it’s Tammy Fry’s mission to enable others to live a happier and more energetic lifestyle through plant-based eating.

Through her blog (seed-blog.com) and lifestyle workshops she has become a key influencer and thought leader in the plant-based, health and wellness world of holistic nutrition. Made With Love & Plants will not only present more than 75 wholefood, plant-based recipes, all beautifully photographed and styled, but also provide detailed yet easy-to-follow guidance on living the plant-based lifestyle. Tammy particularly understands how challenging the change to such a diet can be, and is there with helpful support and tips to make the journey easier.

The recipes will encompass a full range of meals from breakfast through to treats, and for family and entertaining.

A cookbook rooted in shamanic wisdom of 90+ plant-based recipes that will help you grow stronger, healthier, and younger, and reverse the loss of vitality associated with aging.

Growing older is inevitable. Aging is preventable. In Grow a New Body Cookbook, 90+ delicious, nutrient-dense, plant-based recipes will help you go back to an ancient way of eating that promises to help you on the road to lifelong health. Shamanic practitioner Alberto Villoldo will show you how to turn your kitchen into a shaman’s laboratory so that you can grow potent probiotics to upgrade the health of your biome. Alberto dives deep into the science of why how we eat now is wreaking such havoc on us—and how we can reverse the damage. Finally, eating the foods recommended in this book will allow you to grow a new brain that supports you in forging a profound connection with Nature and experiencing a renewed sense of purpose in life.

The delicious recipes, beautifully photographed by James Beard nominee Paul Brissman and developed by celebrated chef Conny Andersson, feature superfoods that will begin to repair your body and brain from years of wear and tear.

The plant-based, nutrient-dense, antioxidant-rich broth, beverage, mezze, and main dish recipes include:

• silky white bean soup with tomato basil relish
• chlorophyll moringa broth
• matcha energy tonic
• activated charcoal latte
• chickpea crepe with spicy tomato chutney and coconut yogurt
• tasted sorghum risotto and mushrooms
• grilled zucchini "vindaloo" with kachumber salad

A joyous celebration of Ethiopian Jewish cuisine: more than one hundred accessible and healthy recipes, stories, and traditions from the intersection of the African and Jewish diasporas.

In Gursha, which loosely translates to “the act of feeding one another,” the acclaimed chef and restaurateur Beejhy Barhany shares the food of the Beta Israel, Ethiopian Jews. She explores the rich culinary history of her native Ethiopia while showcasing the resilience and generosity of her Beta Israel family.

Born in Ethiopia, Barhany fled to Sudan with her family when she was just four, en route to Israel. Eventually, she made her way to Harlem, where she became the chef and owner of the celebrated Tsion Café. In Gursha, she tells her story through food, bringing together more than one hundred dishes from her restaurant, her family, and her travels. Her recipes span the traditional (doro wot; shakshuka; legamat, or Sudanese doughnuts) to her own unique creations that reflect her journey (Berbere Fried Fish; Injera Fish Tacos; Queen of Sheba Chocolate Cake).In addition, in these pages readers will meet the author’s friends and family members and learn about ancient Ethiopian Jewish rituals, holidays, and important milestones.

While smaller in number and not as widely known as many other groups of Jews, the Beta Israel boast one of the world’s great culinary cultures. Gursha is the first major cookbook to share it with home cooks everywhere.

Building on the success of her two previous books, and in support of her TV series, Sarah Graham's Food Safari, Home: Food From My Kitchen encapsulates cooking throughout southern Africa.

Within the standard cookbook format of Brunch, Salads, Soups, Snacks, Meat, Poultry, Pasta, Seafood, Desserts and Baking, Sarah Graham presents food that is simple but beautiful, delicious and healthy. Most of the dishes can be prepared as easily outdoors as in your kitchen, and the recipes will work for family meals as well as casual dining with friends.

The blog-themed writing style engages readers, while stories and personal anecdotes offer some insight into the inspiration behind the recipes. Traditional South African favourites are given a modern makeover and readers are introduced to some less-familiar dishes from Zimbabwe, Zambia and Mozambique.

Sarah loves to use her friends and family around the world as testers and tasters, so hesitant cooks can be assured that all her recipes really do work!