You Don''t Need a Recipe. Really, You Don''t.

Sam Sifton, founding editor of New York Times Cooking, makes cooking easy with this handy book of delicious dishes.

Find inspiration with more than one hundred ''no-recipe recipes'' - each gloriously photographed - to make with the ingredients you have on hand or could pick up on a quick trip to the shops.

Including Taleggio Grilled Cheese with Egg and Honey, Weeknight Fried Rice, Pasta with Chickpeas and a Negroni, Quick Roasted Chicken with Tarragon, Teriyaki Salmon with Mixed Greens, Smashed Potatoes with Bacon, Cheese and Greens, Chicken with Caramelized Onions and Croutons and gooey Oven S''Mores.

Enjoy relaxed cooking every day.

Tiredness? Extra pounds? Thyroid imbalances? See how you can quickly rebalance the functionality of your thyroid.

Today you can change your life for the better! Whether your thyroid works too much or too little nutrition can work wonders, you will meet the only real secrets to rediscover the best version of you in this book.

In this book, you will discover:

• What are the thyroid and its functions?
• What are hyperthyroidism and hypothyroidism
• How to deal with this pathology
• Information from medical manuals, annotations from thyroid specialists
• Foods YES and Foods NO
• The 4 Biotypes and how to distinguish them (You will find out which Biotype belong to you)
• The Diet suitable for you for your Biotype to achieve your results in 3 Weeks
• Meal plan for 3 Weeks

This is the only book that is easy to understand and truthful on this subject!Get rid of thyroid problems once and for all in just 3 Weeks!On offer for a few days with the recipe book included as a gift, do not waste time and buy it now!

FALASTIN is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook , and Ottolenghi Simple.

Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.

The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.

With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.

So get ready to laden your table with the most delicious of foods – from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats – here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

Recent studies have shown that a low-FODMAP diet-one that eliminates certain carbohydrates that can trigger gas, bloating, and other digestive issues-can help followers to feel better fast. Created by Monash University in Melbourne, Australia, the diet has become a worldwide sensation. Because the offending foods often seem like healthy choices (apples, cauliflower, and garlic can all cause tummy discomfort), it can be a challenge to pull together meals. Enter Alana Scott and her wonderful cookbook. Scott, who suffers from irritable bowel syndrome (IBS), began developing recipes so she could enjoy eating again. In The Gut-Friendly Cookbook, she shares more than 100 recipes for delicious dinners, breakfasts, lunches, and snacks, plus sweet treats, gorgeous photographs of each recipe, and plenty of easy-to-read background information on FODMAPs, a shopping guide, and advice on how to change your eating through the whole cycle of the low-FODMAP journey. The recipes have all been reviewed and approved by a FODMAP- trained registered dietitian.

Rebecca and Kate Lund, aka The Delish Sisters, are constantly inspired by the everchanging food industry and love to create beautiful food experiences for clients, friends and family. They enjoy experimenting with new and exotic spices and ingredients, and encouraging people to be a bit adventurous, and in turn see that it’s so simple to do themselves too! Rebecca and Kate’s recipes are fresh, wholesome, colourful, seasonal and ‘mostly healthy’. There are more indulgent dishes and treats, but they keep the eating experience balanced and as inclusive as possible – there are plenty of sugar-free, glutenfree recipes, delicious vegetarian options and tasty vegan food.

Knowing the origins of our food is important and they have developed recipes that make use of ‘whole foods’ and celebrate the least refi ned versions of ingredients. They love what they do, where they live and the power that food has to bring people together.

Delish Sisters – Tasty Food Made With Love is clear evidence of this and is a must for anyone who enjoys delicious, well-balanced meals shared with friends and family.

Mastering the kitchen can seem pretty intimidating, especially when confronted with Instagram and TV chefs who seem to do everything with ease while, at the same time, relating a cute anecdote on camera. I've found that what most people want is simply to learn to prepare delicious and visually appealing food - the kind that will gain likes on social media - which is what inspired this cookbook.

This book was written and compiled with YOU in mind, and takes into consideration all the different occasions a South African kitchen might have to cater for. The recipes use simple ingredients that are probably already in your pantry or fridge, and if not, they’re readily available in all our favourite grocery stores.

From New York Times bestselling author of Balancing in Heels Kristin Cavallari comes a cookbook that reveals what she eats every day.

In her first book, Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with True Roots, Cavallari shows you that improving the way you eat doesn't have to be difficult--a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy.

So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white--no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible.

Her recipes--green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies--are proof that a healthy lifestyle isn't boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.

Winner of the World Best Mediterranean Cuisine Book - the Dun Gifford Prize - in the Gourmand Best in World awards, also the National Best Diet Book in the 'for the public' category. 'Useful, attractive and captivating' Olive Oil Times Is it true that two tablespoons of olive oil a day can halve your risk of heart disease and help sustain weight loss? Can olive oil kill cancer cells, fight Alzheimer's Disease, revive a failing heart and even turn off bad genes? The Olive Oil Diet takes an authoritative look at the science behind the headlines. Recent studies have shown that a diet based around olive oil will significantly improve your health, well-being and vitality. It will also help you maintain a healthy weight and avoid heart disease, stroke and diseases such as cancer, diabetes and dementia. All olive oils are not the same, however. This book also explores the effects of diverse varieties of olives, growing techniques and oil-production methods on the health-giving properties - and flavour - of different oils. With over 100 delicious recipes, it points the way to those extra virgin oils and food combinations that are likely to do you the most good. This fascinating journey to the heart of the Mediterranean reveals the extraordinary health secrets of nature's original superfood.

The Real Meal Revolution was all about taking on the global obesity epidemic with a revolutionary approach to eating; it challenged ingrained beliefs, it sold (and still sells) in record-breaking numbers throughout South Africa, and it changed people’s lives.

With Raising Superheroes, the authors have now set out to revolutionise the way we feed our children. It’s time, they believe, to challenge the kids’ food industry and our old assumptions; it’s time to give our children the best nutrition possible, and the best start in life.

Raising Superheroes is not a Banting cookbook, and it doesn’t offer no-carb eating for kids. But – in advocating low-sugar, low-refined-carb, “real” food eating – it is the Real Meal Revolution’s next step towards changing the world.

Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will teach readers all about the fascinating processes that produce different kinds of cheese. This mouthwatering guide also includes a chapter profiling America's great contemporary artisanal cheesemakers and training programs. If you are drawn to the tradition of homemade and homegrown food, this book is for you. After you've made your own delicious cheese from scratch, this book will even show you how to pair it with complementary foods, drinks, and flavors. Impress friends, guests, and family members with your delicious new hobby! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

In Jamie's 30-Minute Meals, Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you'd normally spend making one dish!

The 50 brand-new meal ideas in this book are exciting, varied and seasonal. They include main course recipes with side dishes as well as puddings and drinks, and are all meals you'll be proud to serve your family and friends. Jamie has written the recipes in a way that will help you make the most of every single minute in the kitchen.

This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, delicious, quick meals are less than half an hour away. You'll be amazed by what you're able to achieve.

Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by "Restaurant "magazine.

The cookbook hailed by the "Los Angeles Times "as a "showstopper" and by Jeffrey Steingarten of "Vogue "as "the most glorious spectacle of the season...like no other book I have seen in the past twenty years" is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean--and filled with photographs by Dominic Davies--this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream.

The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, "bad" fats, and unhealthy cooking techniques, and leave in the down-home flavor. "Vegan Soul Kitchen" recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.

Terry's new recipes have been conceived through the prism of the African Diaspora--cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine--capitalizing on the complex flavors of the tradition, without the animal products.

Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.

In 1982, Workman published a collection of 350 remarkable recipes from The Silver Palate, the first gourmet carry-out shop in Manhattan - and history was made. Everything about the book, its look, its voice, its quirky sidebars, but especially its recipes, was new and exciting. Home cooks finally had a book that gave them the wherewithal to prepare new cuisine that was, until then, only available in their favourite restaurants. It was the beginning of the food revolution, the chef as superstar. Without a restaurant, without the aid of a television show, Sheila Lukins and Julee Rosso and The Silver Palate became household names. Their dishes became classics: Chicken Marbella, Curried Butternut Squash Soup, Brie Wrapped in Filo, Chilli for a Crowd, Marinated Chevres, Raspberry-Sauternes Dessert Soup, and White Sangria. For the millions of fans who have dog-eared copies of "The Silver Palate Cookbook" and the millions more who grew up on Silver Palate food, comes a special anniversary edition that combines the celebrated recipes with gorgeous photographs of the food in full colour.

From the author of the double Sunday Times and Irish bestselling Slimming Eats - comes Slimming Eats Made in the Air Fryer, packed with 80+ tasty, slimming recipes - all brand new and all under 600 calories.

This book includes a how-to guide to equip you with all you need to start your Air Fryer journey today - saving you time and money, so much that you might never turn that oven on again!

Recipes include:
- Warm Bacon, Halloumi, Sweet Potato and Chickpea Salad
- Thai Green Pork Curry
- Chicken Tacos with Mango Salsa and Lime Crema
- Detroit-Style Supreme Pizza
- Chipotle Beef Macaroni
- Sweet Chilli Salmon Bites with Sesame Garlic Broccoli
- Cauliflower Katsu Curry
- Maple-Glazed Banana Cake

Family-friendly meals, fuss-free ingredients and quick meals - this is the essential air fryer book you'll turn to time and again.