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.

"It's a great book for any first-time hen-keeper." - YOU magazine Keeping and raising chickens is fun, relaxing, and low maintenance, plus you have the added benefit of your own known source of fresh eggs. In Raising Chickens, poultry breeder Suzie Baldwin offers a practical guide to everything the beginner needs to know, from whether to buy chicks or hens, what varieties to chose, how to tell if you're buying a healthy chicken and how to ensure it stays that way, to how many chickens you should keep, and what kind of coop to buy. They also answer all the questions commonly posed by first-time owners, from whether chickens ever fly away and how quickly they will start laying, to how to prevent them being attacked by foxes and what to do when they become unwell. Previously published as Chickens

This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.

The real chicken-and-egg problem: What to do with eggs once they're in your kitchen? If you are looking for a fresh, nutritious, and creative approach to the almighty egg, The Egg Cookbook is for you. With The Egg Cookbook you'll get more than 110 unique recipes that let the egg shine-from savory to sweet, and from breakfast to dinner. The Egg Cookbook is also your guide to the amazing culture surrounding the world's most versatile ingredient, with a useful primer on raising chickens and understanding egg types, so you can take your egg appreciation (and savings) to the next level. The Egg Cookbook offers a fresh approach to preparing eggs, with: More than 110 elegant recipes, including Baked French Toast, Ratatouille with Poached Eggs, and Vanilla Bean Pudding A basic guide to 10 classic egg recipes, from fried eggs to the perfect scramble Egg dishes from around the world, from frittatas and quiche to tortilla patatas and meringues Q&A to find out whether raising chickens is right for you, from the editors of The Egg Cookbook The Egg Cookbook guide to more than 50 chicken breeds Detailed information on the different types of eggs, from free range to organic The Egg Cookbook makes it easy for egg lovers to enjoy fresh and creative recipes from their home kitchen.

With this cookbook on their kitchen counters, home cooks can prepare delicious chicken suppers with confidence and ease. The spirit of this cookbook lies in author Stacie Billis' light, funny, and instructional tone, which takes the intimidation factor out of working with chicken, whether breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavour. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple-Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe, readers will master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout.

Chicken is a universal dish, prepared around the world. It is versatile and affordable. Luc Hoornaert and Kris Vlegels present recipes by famous top chefs such as Bocuse and Georges Blanc, classical chicken dishes for every day, and recipes from cultures around the world.

This title features over 400 tasty and nutritious recipes for every occasion. It includes more than 400 recipes for all occasions and budgets, from Lemon Chicken Stir-fry for a light midweek lunch and Pot-roast Chicken with Sausage Stuffing to feed a hungry family, to Chicken with Figs and Mint to serve at a special event. Featuring some of the world's most popular classic dishes such as Coq au Vin, Chicken Fajitas, Chicken Chasseur and many more, it is a comprehensive introduction to the different types of poultry and game bird, with techniques for every method of preparation and cooking from boning, trussing and carving to stir-frying, barbecuing and roasting. It includes every imaginable chicken curry recipe, whether mild and aromatic or sweet and spicy, from Chicken Korma to Fragrant Thai Chicken Curry, as well as hot and fiery dishes to tempt the most adventurous appetite. It offers irresistible recipes for soups and appetizers, barbecues and salads, light bites and lunches, midweek meals, pies and pastries, exciting ways with pasta, grains and rice, traditional Sunday roasts, special occasion recipes, flavourful curries, one-pot meals, casseroles, stir-fries, and stews. Chicken is a favourite in every cuisine throughout the world. Rich in protein, nutritious and naturally low in fat, it is also a healthy mealtime choice. This book brings together over 400 classic and original chicken recipes from around the globe, celebrating the best of the world's cuisine, with irresistible dishes that are sure to tempt your palate and inspire your menu choices. If you are entertaining on a grand scale, monitoring your diet or simply want to feed a hungry family economically, this book will have a recipe to suit every occasion. Each recipe is illustrated with easy-to-follow instructions and there are over 1600 step-by-step photographs to show you how the dish should look at each stage.

"This book is just about food. Nothing flashy, no expensive equipment and gizmos. It's entirely about flavours and understanding. Food in its entirety is more than about filling your stomach; it's about stories, history, and those shared moments." - Hasan Semay Grounded and honest (and a little bit sweary), Hasan Semay (a.ka. Big Has) is a bright and talented North-London based chef and YouTube presenter. Having dropped out of school and tried his hand at odd jobs from plumbing to security, Has was accepted onto the prestigious Jamie Oliver "15" programme in 2011 which unearthed a true passion and flair for cooking. HOME is his debut cookbook and a celebration of the dishes, the places and the people that have made him who he is today. Fans of Hasan's Instagram page and enormously popular YouTube series 'Sunday Sessions' will recognise his ability to make incredible restaurant-quality food available to the masses, teaching his viewers how to appreciate ingredients and understand cooking not through dull step-by-step methods but by connecting more intuitively with the process. In this debut cookbook, Has takes those principles to the next level talking you through the stages of lighting a BBQ and how to prepare a variety of dishes from small plates to Turkish Cypriot classics as well as meat and fish straight off the grill. His food is beautiful and robust with familiar Mediterranean influences from his Cypriot heritage as well as from his time working in professional kitchens across London - think grilled butter-milk chicken thighs with chermoula, flame-licked steak and salsa verde, marinated lamb chops with salsa rossa, all countered by neat folds of glistening home-made pasta and the occasional jaw-dropping dessert. Now don't think this means flashy, fiddly food - this is real food, treated with respect and cooked right - no tablecloths or fancy china, just your friends, round the BBQ proper Sunday session style, because food is a celebration of coming together. Peppered with anecdotes about working in professional kitchens and the characters and inspiration behind his food, HOME is a refreshing and accessible cookbook from a uniquely bold chef.

Meat, game and poultry have always played a major part in cuisines throughout the world. New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile. Find out how to make Boeuf Bourguignonne and Roast Rib of Beef and dozens of other classic recipes from around the world, including Tandoori Chicken and Thai Beef Salad.

This book offers delectable poultry and game dishes from soups and salads to roasts, pies, stir-fries, casseroles and curries, with 500 photographs. Split into six chapters, this wonderful chicken cookbook contains a wide variety of soups and appetizers, midweek meals, roasts, casseroles and pies, as well as special occasion, low-fat, and hot and spicy dishes. It is an inspiring range of recipes offers even the most demanding of cooks and dinner party-givers an endless supply of very special ideas. It shows you how to cook chicken, turkey and game in both traditional and innovative ways, with recipes such as Thai-style Chicken Soup, Chicken & Mushroom Terrine, Buffalo-style Chicken Wings, Turkey Meatloaf, Stir-fried Crispy Duck, and Honey Roast Chicken. It is extremely easy to follow, with step-by-step instructions to guarantee results and over 500 photographs to show how every finished recipe should look. You can enjoy the versatility of chicken, turkey and game in this ultimate collection of delicious recipes. Illustrated throughout with inspiring photographs, and presented in an easy-to-follow format, this book makes it easy to create delectable dishes. There are recipes from all over the world, with something for every occasion. Try Traditional Roast Chicken, Baked Poussins, Roast Goose with Apples, Coq Au Vin, Chicken en Croute, Chicken Satay with Peanut Sauce, Chicken Tikka Masala or Barbecued jerk Chicken. A guide to techniques includes how to joint, spatchcock, stuff or carve a chicken, as well as braising and casseroling. There are also simple recipes for chicken stock and gravy, making this the only guide to cooking poultry you will ever need.

An exploration and celebration of an iconic Southern food and culture. The Hot Chicken Project is part recipe book (40 recipes covering the best mains, sandwiches, sides, salads and sauces), part narrative, part pictorial celebration of the history and power hot chicken holds over the city of Nashville - and beyond. It frames the stories of the people and families and communities who have cooked and eaten and appropriated it in Nashville over several generations. It offers a loud, opinionated take-no-prisoners perspective on food culture in the US (and beyond) today, as well as being an incomparable how-to manual for the VERY best hot chicken and accompaniments - wherever you are.

A meat feast awaits! Become an expert on buying, preparing, and cooking meat. From discovering why cuts matter to learning how to recognise top-quality meat, this is your one-stop, practical guide. It contains everything you've ever wanted to know about meat. Inside the pages of this meat recipe book, you'll find: - A comprehensive course in preparing and cooking meat with over 250 recipes - Recipes feature timing and temperature charts to help you create the perfect flavour, plus help you choose which herbs go with different dishes - A unique "How to Butcher" section provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home - Expert advice from butchers on the best cooking techniques, as well as tips on how to use a meat thermometer, how to test your meat for rare, medium and well-done cooking stages, and how to experiment with flavour pairings Whether you want to learn how to slow-cook for maximum flavour or create the perfect Sunday roast, this cookbook has all the answers for meat lovers keen to try working with different meats and cuts. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, such as needling, frenching, rolling, and tying. Find out everything there is to know about well-raised meat - where to buy it and why it tastes better. Cook more than 250 of the world's best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala Beef, and Barbecued Moroccan Lamb. With this butchery and cookery book in-one, you'll become a connoisseur in no time! Looking as good on your coffee table as the dishes that you can create with it's content, The Meat Cookbook is the perfect gift for any meat lover.

This fantastic collection of recipes for meat, fish and seafood and vegetable smoking will give you all the inspiration you need to expand your BBQ repertoire. From classic Baby back ribs to ambitious Smoked duck and cherry sausages, these mouthwatering dishes will prove that you don't need a professional smoker, or hours of time, to get fantastic results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber's Complete Barbecue Smoking will help you achieve great taste with minimum effort.