"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 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.

Carl Clarke has garnered the reputation from his industry peers and the general public alike as an authority and advocate on cooking ethically reared chicken. What he doesn't know about chicken isn't worth knowing, from brining and seasoning to poaching, grilling and frying. The Whole Chicken is not only an homage to the world's most eaten meat, but also a demonstration of its versatility, from the pie that everyone wants to perfect, to the spicy and sour chicken thighs found on the hawker stalls on the streets of Seoul. With detailed, step-by-step photography showing exactly how to joint a chicken, the chapters that follow - whole bird, breast, wing, thigh, leg, skin, bone and offal - show exactly how to use every last scrap. This is in equal parts a cookbook, a compendium, and a love letter, with a whole lot of style and personality to frame it.

'The perfect cookbook for achieving and maintaining a healthy weight' - Gary Taubes 'The cookbook every diabetic needs.' - Dr Aseem Malhotra on The 30 Minute Diabetes Cookbook 'An inspiring recipe book' - Daily Mail on The Diabetes Weight-Loss Cookbook Let bestselling authors Katie and Giancarlo Caldesi show you how to prepare delicious low-carb meals that change the habits of a lifetime. Their CarbScale spans everything from strict keto for anyone needing to lose a lot of weight fast, to a moderate low-carb guide for those who want to eat well and keep their metabolic health in check, so there's an option for you, whatever your health goals. Unveil a healthier new you and discover how to live well for life.

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.

What is a roast? Much more than a hunk of meat cooked in a certain way. A roast may conjure up images of vast joints of beef turning on spits in front of huge fires, of venison poached from under the gamekeeper s nose, of medieval boards groaning under the weight of peacocks, swans and sucking pigs, of Christmas geese and turkeys, and of convivial Sunday lunch. In short, a roast is an idea of plenty, of feasting, and of occasion.

Acclaimed cook and food historian Laura Mason presents delicious beef, lamb, pork and chicken roasts, plus traditional recipes for turkey, goose, duck, game birds, rabbit and hare, and venison too. All the best accompaniments and vegetable dishes are included, from essential Yorkshire puddings and roast potatoes to sauces and stuffings.

Everything you need to know about sourcing, preparing and roasting quality meat is explained and most importantly, the best part of any roast is often the leftovers, and there are mouth-watering ideas for soups, sandwiches, salads and pics.

"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.