When first published in 1976, More-with-Less Cookbook by Doris Janzen Longacre struck a nerve with its call for every household to help solve the world food crisis. Now with more than 800,000 copies around the globe. it has become the favorite cookbook of many families.

In Service, chef Anna Hedworth takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It’s an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates for her restaurants.

Recipes are characterised by their simplicity and seasonality, including Spiced Pancakes with Poached Rhubarb & Raspberry for breakfast, BBQ Bavette & Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel & Samphire for Dinner, Blood Orange, Cardamom & Olive Oil Cake for dessert and an array of drinks and seasonal preserves – this is an inspirational collection of stunning dishes.

In the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna’s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna’s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.

Elke hoofstuk is steeds gestruktureer rondom een van die vele feeste wat die Kaapse Maleiers gereeld vier, met resepte van die spesiale disse wat vir spesiale geleenthede berei word. 'Nerens op aarde is daar nog 'n gemeenskap wat so graag fees vier as die Kaapse Maleiers nie; nerens op ons planeet 'n groep mense so toegewyd in hul danksegging aan die Almagtige vir die seeninge van die tafel nie ...' skryf dr MC D'arcy in die voorwoord van hierdie titel. Kaap-Maleise kos is lank reeds gewild onder Suid-Afrikaners in alle kringe. Hierdie titel bevat resepte vir die ou gunstelinge, sowel as minder bekende, maar ewe smullekker disse wat tradisioneel op die tafels van die Kaapse Maleiers te vinde is. Cass Abrahams Kook Kaap-Maleis spog met heelwat nuwe resepte, onder andere tradisionele disse van ander groepe in ons multi-kulturele gemeenskap, wat stelselmatig deel geword het van die Kaap-Maleise kostradisie. Daar is uitgebreide opdienwenke buite die Kaap-Maleise kulturele konteks, en die asemrowende nuwe kosfoto's fokus op individuele borde kos, onweerstaanbaar aantreklike voorgesit, liewer as die oorvloed van die tradisionele Kaap-Maleise tafel wat so kenmerkend aan hulle feesviering is. Met hierdie nuwe benadering hoop Cass om die smullekker geregte waarvan die resepte al meer as 300 jaar van geslag tot geslag oorgedra word, van die gesinstafel tot in die beste restaurante te neem sodat almal wat ons pragtige land besoek die unieke geure en smake van Suid-Afrika se eeue-oue kostradisies kan geniet.

More great advice from Charlie Papazian, homebrew master and author of the bestselling The Complete Joy of Homebrewing.

"Many ask me, 'What's different about The Homebrewer's Companion?' It's a book that I might have titled The Complete Joy of Homebrewing, Volume 2. The information is 98 percent new information, including improved procedures for beginning and malt-extract brewers as well as advanced and veteran brewers. There are loads of new recipes and useful charts and data that I continually refer to in my own homebrew recipe formulation (I still homebrew about 20 batches a year). My theme throughout is 'Keep it practical. Keep it useful.' I wanted to answer 10 years' worth of questions in this one volume. I did ... and I had fun doing it."

-- Charlie Papazian

Get the Most from Your Malt!

• Easy-to-follow techniques and trouble-shooting tips
• Answers to the most-often asked questions
• A guide to world beer styles
• Useful facts on fermenting, yeast culturing and stove-top boiling
• Charts, tables, support information and much, much more
• Over 60 exotic recipes to try -- from "You'll See" Coriander Amber Ale to Waialeale Chablis Mead

Make sure to check out the third edition of The Complete Joy of Homebrewing.

Hierdie boek wys jou hoe om gewilde kunshandwerktegnieke in koek versiering toe te pas en met behulp van fondantversiersel, modelleer pasta, sjokoladedeeg, botterversiersel, ganache en harde versiersel eetbare handwerkitems te skep. Of jy nou 'n bakker of koekversierder is wat nuwe tegnieke wil aanleer om in jou koekversiering te gebruik, of 'n handwerker wat graag wil leer koekbak en -versier, hier is vir elkeen iets van waarde. Katrien werk met plaatkoeke (reghoekige enklellaag-koeke) as basis sodat die koekvorm eenvoudig is en jy kan fokus op die handwerktegnieke wat vir versiering gebruik word. Die koek is die skoon skilderdoek waarop kunswerk geskep word. Die inspirasie vir die versiering kom van papierkuns, mosaiek, borduurwerk, lapdrukwerk, kwlit- en appliekwerk en enige handwerk waaraan jy kan dink. Daar is 18 koekprojekte, plus minikoeke, wat van begin tot einde stap vir stap verduidelik word sodat jy daarvolgens self kreatiewe koeke kan skep. Laaste, maar nie die minste nie, is daar getoetste en flatervrye resepte vir koeke, botterversiersel, ganache en fondantversiersel, asook ontwerpe wat jy vir jou koeke kan gebruik.

To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you might think! Learn about the innovations and technology behind great cooking with this informative book. Created in collaboration with the Smithsonian Institution, this STEAM book will ignite a curiosity about STEAM topics through real-world examples. It features a hands-on STEAM challenge that is perfect for makerspaces and that guides students step-by-step through the engineering design process. Make STEAM career connections with career advice from Smithsonian employees working in STEAM fields. Ideal for school reports and projects, this informational text will appeal to reluctant readers and ages 6-8.

For every cook, with super easy, super delicious and super quick family meals. Donna Hay is all about making life easier. Her new cookbook, The New Easy, is the result of her quest to make things faster, simpler and tastier in the kitchen. It offers solutions to the age old dilemmas of home cooks everywhere what can I put on the table through the week that's fast and delicious, and what do I serve on the weekend that's a little more special? Full of short, concise recipes that are big on flavour, The New Easy offers five chapters: weeknights, weekends, sides and salads, baking, and desserts. Each chapter contains clever ideas to restyle particular recipes, so if you loved Tuesday night's Lemongrass Chicken, learn how to transform it into a chic starter for Saturday's dinner or a tasty sandwich for Sunday's picnic. These twists are all about versatility for a whole new and easy repertoire. the new easy makes cooking fast, fun, easy and enjoyable, and is the perfect companion for every busy cook. Donna Hay is Australia's leading and most successful cookbook author. She has published over 22 award winning cookbooks, which have sold more than 4 million copies worldwide, and her books have been translated into nine languages.

Whether you're just starting your very first garden, or you've been gardening for years, you might as well incorporate what you grow into your daily meals! Part vegetable gardening book and part healthy eating book, this is a practical and accessible guide that will show you how to grow a lush home garden, as well as how to preserve, can, and cook easy, healthy recipes from the vegetables you've cultivated all year round! No big gardening space or gardening experience is needed. Featuring expert guidance on the basics of vegetable gardening, as well as how to freeze, can, dehydrate, ferment, and dry many popular fruits and vegetables. The book also includes over 100 recipes that include vegan, vegetarian, heart-healthy, and keto/low-carb options. From canning recipes to appetizers, main dishes, and big salads organized by season for year-round consumption, this complete guide has everything you need to know to cultivate, can, and serve fresh, healthy foods from home.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Foods for Diabetes covers powerful foods that are specifically healthy for the diabetic to not only survive, but thrive, and help prevent complications. Hope Roberts is also an author of Foods for arthritis, Brain Foods, Brain Foods for Children and Words.

30-A Supper Club The Cookbook is a festival of food in celebration of friendship. It features the recipes from the menus of the novel 30-A Supper Club for those who want to recreate the cuisine and mood from the respective months of the story. There are full color pictures with each recipe and a handy set of cues and clues for better recipe preparation. A synopsis of the novel is included in the cookbook. The book may be paired with the novel but it is also designed to stand alone.

Born on the Caribbean island of St Lucia, the west Indies and moved to the United Kingdom in 1985. She is richly endowed with social networking skills and is set to impact this generation and generations to come. Her greatest passion in life is to add value to others. Author of 'To Affirm a New Mind For Ultimate Success', she is also a caterer, financial educator and has tremendous spirital insight. She believes that communication and soft network marketing are the keys to unlock doors to financial freedom.

'If you were to only have one Slater cookbook in your life, this is it' OFM, Books of the Year 'He is king among food writers' Nigella Lawson 'Slater's best book' Diana Henry, Sunday Telegraph A Cook's Book is the story of Nigel Slater's life in the kitchen. From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes. He writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. This is the essential Nigel Slater.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

This book of authentic recipes enables today's cook to prepare and cook healthy, flavoursome Tudor meals using readily available and reasonably priced ingredients. Use these recipes for a dinner party, large gathering, family lunch or a lone supper. 'Dress' the table in true Tudor-style and entertain your guests with genuine information (not Hollywood mythology) on Tudor food, life-style and table manners expected of diners. The recipes are ideal for use in schools and are supported by historically accurate information on all levels of Tudor life.