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.

Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It's here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You'll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don't Sass Me, and Tree-tini.

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.

This is a book of recipes. You can discover how this gentle herb adds subtlety and distinction to all sorts of dishes in this book of 30 recipes. It includes light meals such as Italian Bean and Pasta Soup, or more unusual combinations such as Gypsy Salad with Feta, Chillies and Parsley. There are fragrant fish dishes such as Sea Bass with Parsley and Lime Butter, plus hearty meat dishes such as Beef Stroganoff with Parsley, and Lamb and Parsley Burgers. It offers a useful introduction that covers all types of fresh and dried parsley, how to prepare it and how to grow your own. It features tasty appetizers and snacks, refreshing salads, fish and shellfish, rich meat and poultry dishes, plus a range of satisfying vegetarian meals. It includes step-by-step instructions, cooking tips and techniques that will ensure complete success. It is gorgeously illustrated with over 75 photographs. Parsley has a very special place in the heart of every cook. The curly variety from northern climates and its Mediterranean cousin, Italian flat-leaf parsley, both continue to play an important part in the kitchen: its delicate aroma is essential for soups and stocks, and it is much prized in many classic sauces and stuffings. This wonderful book features a selection of mouthwatering recipes from simple light meals such as Grilled Sardines with Lemon and Parsley to more substantial offerings like Fruity Cider Pork with Parsley Dumplings. Sumptuous photographs accompany each recipe making this a beautiful gift book for any herb-loving cook.

With a catalog of 150 different culinary herbs and their varieties, more than 30 recipes, step-by-step photographs on how to plant, nurture, harvest, and store, and flavor charts that list the best herbs to partner with popular ingredients, "The Cook's Herb Garden" shows you how to grow your own supply of herbs whether on a window ledge, in pots, on the patio, or in a vegetable garden.

This book offers 150 delectable ideas for cooking with herbs, shown in over 500 photographs. It is a fabulous collection of appetizing herb-infused dishes to make, with ideas for satisfying soups and snacks, light lunches, everyday meals, and gourmet desserts. It includes recipes for herbal teas and tisanes, refreshing cordials and drinks, sweet and sour pickles and preserves, and aromatic oils and vinegars, as well as ideas for adding herbs to cheeses, butter, sauces and dips. You can pep up your cooking with herby ideas for unusual breads and pizzas, ice creams and desserts, warming soups and summer salads, risottos and rice dishes, meat and fish main courses, and tasty vegetarian options. Chopped, torn, snipped, shredded and sprinkled, herbs enliven food, complementing and enhancing the taste, and permeating the whole dish with fragrance. This book shows you how to grow and use herbs, with step-by-step instructions on planting a herb garden, and information on drying and storing herbs, as well as preparing them for culinary use. More than 150 appetizing recipes include Mushroom and Parsley Soup, Sardines with Warm Herb Salsa, Turkey Escalopes with Lemon and Sage, Red Onion and Rosemary Focaccia, and Lavender Cake. With contemporary ideas, as well as best-loved classics, this inspirational cookbook has something for every occasion.

Olive oil and sea salt are staples in most homes. They're the key to simple pastas, luscious cakes and savoury preserves. But their benefits don't stop there! Did you know that this pair is packed with healthy potential? They can support digestion, help maintain healthy heart function and help regulate weight. What's more, they're among the best ingredients for natural home remedies. As she did with ginger and turmeric, Suzy Scherr now unveils the secrets of olive oil and sea salt. From easy recipes to personal wellbeing, Scherr gives readers the tools they need to support the lifestyle they want. Combine the two to preserve foods and stock the shelves for self-sufficiency, mix up recipes for sunburn soothers and lip balm, or get cleaning with natural shoe polish and countertop scrubs. Whether readers want to use the oil and salt together or separately, this newest edition to the Countryman Pantry series helps them achieve a greener, healthier lifestyle.

Make your favourite Indian takeaway dishes at home Kenny McGovern's obsession with recreating takeaway and fast food dishes over the years has led him to the belief that Indian cooking is perhaps the greatest example that variety really is the spice of life. The different herbs and spices used in Indian dishes creates a vast range and depth of flavour, from spicy, sweet, savoury and sour curry sauces to fragrant and aromatic sides. The Indian Takeaway Secret is a meticulously researched love letter to Indian cooking, containing delicious examples of traditional Indian cooking and street-food style dishes alongside popular recipes honed and developed largely in the UK, as well as the fusion food offered in many Indian restaurants today. Inside you will find restaurant classics like pakoras, bhajis, Dansak and Tikka Masala; classic dishes such as Sharabi and Tarka Dal; as well as street food favourites including Disco Fry Egg, Akoora and Aloo Subzi. With this vast array of tasty takeaway recipes for every occasion, you'll be able to enjoy all your favourite Indian food from the comfort of your own home - and at half the price!

In this title, fiery and spicy Mexican dishes are shown in over 390 specially-commissioned colour photographs. It includes information on the basic ingredients, techniques and equipment used in Mexican cooking as well as all the best-loved national favourite dishes. Classic chili favourites include Turkey Mole, Chicken with Chipotle Sauce and Beef Enchiladas, as well as less known, but equally fiery, fish and vegetable dishes. A wide selection of authentic Mexican recipes and a comprehensive chilli directory of the most common varieties used in Mexican cooking - from fresno to serrano, and from ancho to habanero Mexican food is often perceived as being very hot, and some of the dishes in this book certainly reflect that reputation, but it is also possible to find many recipes that use chilies just as one of the seasonings in a complex mix of flavours. Use the recipes in this book to add a hint of fire to your menu and recreate a complete authentic Mexican meal, with its numerous courses and its use of that most versatile of flavourings, the chilli. Every recipe is shown in step-by-step illustrated sequences, with photograph of the finished dish to show you exactly what you are aiming to achieve, and there are over 390 pictures throughout.

Join Sally Butcher, owner and chef of iconic Peckham-based cafe and grocery shop, Persepolis, as she shares her take on Middle Eastern street fare, snacks and meze. Increasingly, formal dining is being nudged aside in favour of meze-style spreads, and street food has come of age. Meze picks out the Middle East's most exciting street food and snacks including a range of kebabs, nuts, nibbles and sweet halwah, to bring together for family and friends. From Aubergine-wrapped Chicken, and Rabbit and Fig Kebabs, to Lebanese Street Pizza Bread and Sudanese Mashed Broad Beans. With drinks to serve alongside such as Iced Turkish Delight Coffee or Kashmiri Tamarind Cooler, without forgetting puddings for a sweet finish, you too can create the home shawarma experience and the definitive Middle Eastern meze. Packed with recipes from across the region and Sally's trademark wit and informed anecdotes, this is a burst of intoxicating flavours for all Middle Eastern food enthusiasts.

Bestselling author James DiNicolantonio partners with acclaimed chef Tricia Williams to unlock the power of protein with 100 salt-infused recipes to help you perform better, live longer, and eat happier.

Fuel your body and elevate your home cooking with Salt to Taste, an all-inclusive cookbook that combines high-quality protein-centric meals that feature the perfect balance of salt to help you achieve your best health.

With a focus on maximizing protein intake, Salt to Taste presents a diverse selection of delicious, nutrient-dense recipes that satisfy every craving to help you manage your weight, level up your performance, recover from injury, and feel your best. From hearty breakfasts to mouthwatering dinners, sauces and accompaniments, salt blends, and everything in between, each recipe was carefully crafted by a cardiovascular expert and professional chef to deliver a powerhouse of protein, flavor, and flexibility. Unlike many high-protein cookbooks, Salt to Taste does not eliminate entire categories of foods but instead focuses on quality ingredients and minimal sugar and brings forth salt in a starring role to help you to achieve and sustain your long-term health goals.

Sample Recipes Include:

• Raspberry Tahini Whey or Plant Smoothie
• Brownie Batter Muffins
• High-Protein Green Gazpacho
• High-Protein Smoky Tangy Sweet Potato Soup
• Buffalo Chicken Salad
• Quinoa-Crusted Chicken Parmesan
• Chicken Pot Pie with Potato Biscuit Crust
• Fried Egg Cheeseburger Collard Wrap
• Beef Bolognese Spaghetti Squash
• Pan-Roasted Black Sea Bass with Oranges, Pomegranates, and Olives
• Air-Fried Coconut Shrimp
• Brussels Sprouts Slaw
• Garlicky Broccoli and more!

Salt to Taste has everything you need to make each meal a nutritious and flavorful experience and is perfect for any skill level. Get ready to transform your kitchen and your health with impactful meals and a dash of salt!

Ignite your grill and elevate your barbecue game with more than 65 unforgettable recipes that combine the big, bold flavors of chiles with smoke and fire. It's time to go beyond salt and pepper brisket! With Chiles and Smoke, professional recipe developer and pitmaster Brad Prose delivers a BBQ book unlike any other. Spanning beef, pork, chicken, seafood, and vegetables, each chapter also incorporates a variety of chiles, from spicy Jalapenos to bitter Shishito Peppers. Explore the alluring union of smoke and heat with recipes including: Beef and Lamb: Smoked Sonoran Chili, Harissa Beef Tacos, Coffee-Rubbed Tritip with Shishito Gremolata, Garlic Mojo Skirt Steak Tacos, Vindaloo-Spiced Lamb Lollipops, Smoked Lamb Barbacoa Banh Mi Chicken: Chipotle Tahini Grilled Chicken, Tandoori Butterflied Chicken Drums, Grilled Adobo-Rubbed Chicken with Creamy Herb Sauce, Grilled Chicken Tinga, Enchilada Wings, Bacon-Wrapped Cheesy Chicken Poblanos Pork: Crispy Pork Belly with Red Chimichurri, Chipotle Pork Belly Burnt Ends with Jalapeno Berry Sauce, Chile Verde Spare Ribs, Smoked Chorizo Meatballs, Roasted Chile Meatball Hero, Grilled Pork Tenderloin Al Pastor Seafood: Corn-Husk Wrapped Halibut with Jalapeno Basil Butter, Grilled Scallops with Charred Poblano Cream, Huli Huli Shrimp, Shishito, and Pineapple Skewers, Hatch Chile Smoked Shrimp Skillet, Tandoori Grilled Lobster, Planked Pomegranate Harissa Salmon Sides: Desert Deviled Eggs, Southwest Creamed Corn, Harissa Sweet Potato Salad, Creamy Jalapeno Popper Mac and Cheese, Lemon Serrano Grilled Summer Squash, Crispy Skillet Potatoes with Mojo Rojo and Verde, Chipotle Bacon Twice Baked Potatoes In addition to the recipes, Brad walks you through how to char, grind, pickle, grill, and smoke chiles, demonstrating endless ways to liven up your meals. Sweet bell peppers are pickled with spices, topping mouthwatering meats and crisp vegetables. Fruity anchos are toasted, hydrated, and ground into pastes for flavorful marinades. Pork ribs are smoked slow and nestled into a stew of poblanos and bright vegetables before melting in your mouth. Crank up the heat and bring these bold flavors to your next BBQ.

This is a delightful introduction to a classic and indispensable ingredient, with 30 tempting recipes. It is a celebration of garlic's history, versatility, its inimitable taste and its therapeutic properties. It includes garlic recipes from around the world, such as Shallot and Garlic Tarte Tatin, Thai Green Curry, Roasted Garlic Dhal, Gazpacho, Chicken with 40 Cloves of Garlic, and many more. A concise introduction gives information on growing and cooking with garlic, and its medicinal uses. It includes garlic-inspired recipes for sauces, relishes and dips, appetizers and soups, fish, meat and poultry, and vegetarian dishes. It is beautifully illustrated with over 100 photographs. It offers a nutritional breakdown for each recipe that will help with dietary planning. Garlic is one of the world's most distinctive tastes and perhaps can claim to be the cook's most indispensable kitchen ingredient. It adds pungency in its raw state, yet is wonderfully creamy if baked, roasted or used in a casserole. This mouthwatering collection of recipes provides plenty of suggestions to make the most of this key ingredient. There are lively appetizers and light lunches such as Roasted Garlic with Goat's Cheese and Walnut Herb Pate, and Plaice Goujons with Garlic Mayonnaise. More substantial dishes include Roasted Monkfish with Garlic, Provencal Aioli with Salt Cod, and Lamb Casserole with Garlic and Broad Beans. There are also plenty of sumptuous vegetarian dishes to choose from: try Garlic and Squash Soup or Florentine Garlic Artichokes. With easy-to-follow step instructions and inspiring photographs, this book is the ideal inspiration and practical guide to creating meals bursting with freshness and wholesome goodness.

Wunder Workshop founders, Zoë and Tom, present their exploration of healing root spices including turmeric, ginger, galangal, ashwagandha and maca.

As well as reviewing the scientific literature and presenting research in a simple yet informative manner, the pair tell their unique story of discovering first turmeric then other super roots. They reveal ways that these superfoods can be incorporated more readily in everyday meals.

Organised by type of dish, Zoë and Tom reveal the alchemy of roots, their health benefits and where they come from before moving onto recipes that enhance your mood, encourage a healthy gut and, most of all, taste good!

There are tonics and elixirs, snacks, main meals and topical recipes to keep you looking and feeling good, inside and out. These recipes are designed to be functional while remaining super simple and fun. There is everything from a golden beetroot latte, ginseng root tea, turmeric granola, immune-boosting broths and maca bliss balls, plus burdock tea tonic, topical solutions for a brightening face mask and even an Ayurvedic anti-anxiety bath soak.

Bring more vibrancy and magic to the food you love with these incredible super root spices.

Other titles in this series include: Super Pulses and Super Grains, Nuts & Seeds.

The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with "5 Spices, 50 Dishes."

A fascinating and practical guide to herbs and their uses Includes delicious recipes and advice on making herbal medicines and cosmetics Packed with practical information on growing your own herbs, plus storing and preserving Herbs have been used for centuries and have myriad uses - this fascinating guide is a wonderful insight into the herbs that can be found growing throughout the British countryside. Information on each plant includes a general description for easy recognition, alongside the culinary, nutritional, cosmetic and medicinal properties of the plant. Delicious recipes are given throughout, while myths, legends and historical tales demonstrate how these versatile plants have been used throughout the ages to treat a range of ailments and flavour a wide variety of dishes. The book is packed with practical advice on how to pick and grow your own herbs, alongside information on propagation, cultivation and warding off pests and diseases from your herb garden.

'Serves some of the most tastebud-smashing Thai food that north London has seen in years. Possibly ever.' Time Out on Sebby Holmes's restaurant Farang Thai recipes can often feature a long and off-putting list of ingredients, so it becomes a cuisine we treat ourselves to in a restaurant or as a takeaway rather than cook at home. In Thai in 7, acclaimed chef Sebby Holmes shows how with just 7 ingredients or fewer you can make deliciously fragrant and fiery Thai dishes any night of the week. From Prawn Pad Thai to King Oyster Mushroom Curry and Crispy Tofu with Coconut Cream & Thai Basil, Sebby's innovative, easy recipes retain the punchy flavours of Thai food using ingredients that can be found in any supermarket. With an enticing mix of fast, fresh and nourishing dishes, Thai in 7 celebrates the variety of Thai food with curries, stir-fries, pickles and desserts that are certain to make your taste buds tingle.

In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you'll cook this year. In Derek Wolf's first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he's ready to take you on another culinary adventure-but this time it's all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes-salty, sour, sweet, bitter, and umami-are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Each chapter explores a specific protein's taste and flavor considerations and then tours through impressive recipes including: Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind Sauce With features on topics like brining, working with citrus, using alcohol in marinades, and more, you're sure to both build on what you know and learn something new. No matter what flavors call to you, cooking over the fire will never be the same.

This is a fiery and delicious collection of chilli-inspired recipes for all occasions, featuring more than 180 photographs. It includes 175 tongue-tingling recipes for chilli-lovers everywhere. There are delicious dishes from all over the world including Thailand, Korea, Mexico, India, Italy, Spain and more. It features exciting and exotic ingredients in innovative recipes: try Rice Seaweed Roll with Spicy Squid, Oxtail in Hot Tangy Sauce, and Serrano Chilli and Spinach Salad. It offers food for any occasion: soups and appetizers; fish and shellfish; chicken, meat and vegetables; rice and noodles; side dishes; and, relishes and pickles. It contains step-by-step instructions, clear photographs and detailed advice to help every cook. It also offers nutritional information for each recipe to help you maintain a balanced diet. Used world-wide for centuries, chillies have become a much-favoured and essential ingredient in modern cooking. This book collects together 175 flaming recipes from across the world, all designed to bring excitement to your cooking. Tantalizing dishes from across the globe are featured in this fiery collection. There are scorching soups from the Mediterranean, spicy shellfish from South-East Asia, red-hot rice from Central America, tempting tagines from North Africa, mouthwatering marinated meat from the Caribbean and many, many more. Whatever the occasion or time of day, you are sure to find something to whet your appetite in this sizzling selection of tried-and-tested recipes. Easy-to-follow step-by-step recipes and colourful final photographs make this the perfect book for any chilli-loving cook. Whether a beginner or more experienced, this is an essential cookbook for anybody who likes their food on the fiery side of spicy.

All the secrets to cook authentic family-style and takeaway favourite curries at home from Mowgli founder and curry evangelist Nisha Katona. 'Nisha's book is brilliant - stunning recipes' -- Tom Kerridge Beautiful, tasty, delicious food that I could eat every day. - Simon Rimmer Nisha's food is good for the soul - bowls of comfort and platefuls of joy. Her recipes are simple and utterly delicious -- Lorraine Kelly 'This is simply one of the best books on Indian food I've come across' -- ***** Reader review 'By far the best cookery book I've ever bought' -- ***** Reader review 'Every recipe has been a hit!' -- ***** Reader review *********************************************************************************************** Mowgli founder and 'curry evangelist' Nisha Katona shares all the secrets from her Indian family kitchen, passed down through the generations, so you can cook your favourite curries at home. Introducing her concept of the 'spice tree' - a simple infographic formula to show you which spices and ingredients go best together - Nisha will demonstrate how to get that authentic curry flavour every time. Discover new and inventive recipes that showcase the perfect flavour pairings of the Indian kitchen, including: *Steamed Bengali Trout *Salmon and Cauliflower Curry *Mackerel with Nigella and Tomato *Goan Fish Curry *Butter Chicken *Quail Masala *Railway Goat Curry *Spiced Ginger Lamb Raan *Green Dahl with Rhubarb and Ginger *Puy Lentils with Cardamom and Garam Masala *Peanut and Potato Powa With stunning photography, easy to follow recipes and accessible explanations of flavour pairings, this will change the way you approach Indian cuisine!

Paula Wolfert's name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.