Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating.In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, marjoram, mint, parsley, perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme, wild garlic and winter savory.Following this are over fifty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, "Herbs" is a must-have book for every kitchen.

Using just six common spices-cayenne, coriander, cumin, turmeric, mustard seed, and asafetida-chef Ruta Kahate presents 60 delicious recipes that are easy to prepare but deliver rich, complex flavor. These dishes-including tons of nourishing veggies, raitas, grains, and dals-are fresh, healthy, and versatile enough to mix and match with your everyday cooking. And they feature Instant Pot variations for maximum ease. Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week-the flavors only get better over time! With stories from Ruta's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 SPICES, 60 DISHES is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash.

Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis. After the success of bestseller Veggiestan, Sally Butcher continues her gastronomic journey along the Silk Road with Veganistan. In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East. A masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle. Written in Sally's witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion. Contents: Simple Meze Salads and Cold Starters Soups, Snacks and Hot Starters Bread, Rice and Grains From the Stewing Pot From the Oven From the Frying Pan and Into the Fire Salted, Smoked, Fermented and Pickled Foods Sweet Treats Drinks A Cheater's Guide to Vegan 'Meat': 'Dairy' and 'Egg' Substitutes

Not for the faint of palate, this guide features recipes for 16 mustard types that range from nose-numbingly strong to sweet and tangy. Use this exciting spice and natural digestive aid to create a wide array of entrees from more than 30 recipes. Unleash a full spectrum of flavors from this tiny seed to create complex dishes, like endive and pears with mustard sauce and zucchini with mustard sabayon. From robust and exotic curries to amped-up, day-to-day fare, the power of this special spice offers a tool to create aromatic masterpieces.

The UK's leading gardening publisher brings you a horticultural handbook to fulfil your every need and seed! Get your gardening gloves on and join the green-fingered journey to growing herbs successfully at home. A must-have volume for first-time gardeners, Grow Herbs has tonnes of tips and tricks to sow, grow, plant and propagate a diverse range of herbs, from parsley to peppermint, bay leaves to basil, this grower's guide truly has it all! With passion in every page, you can enjoy: -A jargon-free practical guide to harvesting home-grown herbs -Easy to follow step-by-step instructions of fundamental gardening techniques -Exploration of popular herbs as well as lesser-known options A recent study suggests 38% of British adults use their gardens to grow herbs and vegetables. But with the ever-growing pressure of balancing family life with a career, a lot of today's green-fingered gardeners simply lack time for growing herbs. We believe it's time to change that! Whatever your horticultural hopes may be, award-winning author Stephanie Mahon brings you a herb-growing guide that is sure to shape first-time gardeners like never before, full of top tips to help your garden thrive! An ideal gift for first-time gardeners, budding botanists or the green-fingered lover in your life, make sure to get those gardening gloves on, and join the journey today! At DK, we believe in the power of discovery. If you like Grow Herbs, why not try the other titles in our Grow series? Learn how to brighten your garden all year round with Grow Bulbs, enjoy a no-fuss guide to container gardening with Grow Containers or minimise garden waste with Grow Eco-Gardening. Ready, set, let's grow!

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.

Whether it's maximising flavour, saving money on home remedies or spicing up your beauty routine, Suzy Scherr finds the solution in a quick trip to the kitchen. Cocoa powder and cayenne pepper are classic flavour resources and they pack a host of holistic health benefits. Cocoa is full of minerals like zinc and iron, skin-refreshing flavonoids and antidepressant properties. Meanwhile, cayenne pepper contains capsaicin, which has been associated with boosting metabolism, lowering blood pressure and even relieving pain. In The Cayenne & Cocoa Companion, Scherr treats you to tasty recipes and DIY home fixes: Chicken Mole, Tabasco-Style Hot Sauce, Acne-Fighting Face Masks, Back Soothing Balm, Cocoa Candles, Organic Garden Spray and more. No matter the craving or problem, Scherr delivers homespun advice and simple sources of help found right in your pantry.

This encyclopedia is not only a practical cookbook but also an expert kitchen reference. It includes preparation and cooking techniques, and information on storage containers and equipment. Over 50 spices are shown in their various forms - whole, ground, dried or fresh. Their aroma, taste, culinary and medicinal uses and cooking tips are also listed. In addition, there are illustrated recipes for more than 35 spice blends, from Kashmiri Masala to Apple Pie Spice. Last but not least there are over 100 wonderful recipes from soups and starters through beef, lamb and pork to preserves and chutneys.

Quick, easy veggie curries for everyday. Need a tasty dinner in a hurry? Look no further than this mouth-watering collection of veggie curries from across the globe. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, Michelin-starred chef Atul Kochhar turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes. Recipes include: Mango curry from Cambodia Vegan pad Thai from Thailand Aubergine katsu from Japan Shakshuka from Algeria Masala chips from Kenya Bunny chow from South Africa Scrambled paneer, corn and peas from North India Bengali daal from East India Veg momo from Nepal Egg curry from Sri Lanka White bean stew from Iraq Lentil soup from Yemen and many, many more. This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world. With recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family, there is something in this book for everyone. Simple and accessible, this collection of inspiring, spiced dishes from all corners of the globe promises to be a book you will cook from again and again.

This title highlights 250 practical uses in the home health; healing; beauty; homecare; and, cooking. Discover the amazing powers of vinegar and over 250 practical ways in which it can be used in the medicine chest, bedroom, bathroom, kitchen and garden. This title includes a fascinating look at the history, production and fermentation of vinegar, followed by a directory that describes and examines each type. It offers natural remedies, treatments and preparations, including digestive tonics, first aid applications, body washes and hair treatments. It provides expert advice on how to use vinegar in the home to clean, remove odours, care for your pet, restore furniture and utensils and improve your laundry. It presents recipes, hints and tips for using all types of vinegar in the kitchen, from dressings and chutneys to sauces, baking, and drinks. Everything has been shown step-by-step with more than 380 colour photographs throughout. Vinegar has been used for centuries for an infinite range of purposes. In this practical book, the introduction covers the history, folklore and science of vinegar, followed by a comprehensive directory to its many varieties. Find out how to treat bruises, sore throats and other common ailments, then discover how to care for your skin and hair before learning how to mix your own natural pesticides, limescale removers and furniture restorers. Blend relishes and vinaigrettes and create classic salads and pasta dishes with 30 simple recipes. Colour photographs throughout illustrate the versatility and benefits of this magical ingredient.

Tom Stobart's award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically over 400 different herbs, spices and flavourings found throughout the world and based on the extensive notes he made on his travels in 70 countries.

From quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.

Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. This is the perfect cook book for summer.

Discover simple and speedy recipes that work for every day such as: Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese Straws.

Tom Kerridge shows you how to be the boss in the kitchen and eat well every day, thanks to more than 100 brilliant recipes to give you and your family a fresh start.

What's for dinner tonight? Recycle that takeaway menu, step away from the microwave and make the most of the amazing British produce with some real home-cooked food from Tom's BBC TV series!

Tuck into a quick peanut chicken stir-fry or flavour-packed butternut squash and chickpea curry. At the weekend, Tom's Greek-style roast lamb makes the perfect family feast, and why not get the kids involved in the cooking too?

It's very easy to fall into the busy-life trap, especially when ready meals are so convenient. But Tom Kerridge has learnt from experience how important it is to take control over what you eat for the sake of your health and happiness. Now he wants to show you how easy it is to cook amazing meals at home, whether you're short on time or lack confidence in the kitchen.

Tom Kerridge's Fresh Start is not a diet book, but it is about taking control. If you cook from scratch, you know exactly what is going into your food and can take responsibility for everything that you and your family eat. And with Tom's guidance, you know it will taste amazing too! Including more than 100 delicious recipes for breakfast, quick and easy meals, lighter dishes, veggie suppers, batch cooking, weekend feasts and sweet treats.

'Tom is the perfect person to kick us into a fresh start this new year' GQ

This book includes authentic, deliciously spicy dishes, shown in over 300 photographs. It includes all the traditional curries such as Rogan Josh, Beef Madras and Chicken Tikka Masala, as well as delicious ideas such as Indian Fish Stew, Coconut Salmon, and Mushroom Curry. It offers recipes for meat, poultry, fish and seafood curries, and lots of vegetable, rice, bean and lentil dishes. It features an illustrated guide to the fragrant spices that give Indian food its character, as well as essential vegetables, dhals, chickpeas and unleavened breads. It covers both fiery and mild dishes, from spicy Beef Vindaloo to creamy Chicken Korma, all with authentic Indian tastes and aromas. The secret to a great curry lies in the imaginative use of spices, and different cooking techniques can be used to bring out the unique characters of each spice. This book contains 50 recipes for a wide range of curries, including fiery, mild, moist and dry dishes. All the classics are included, such as Tandoori Chicken, Aloo Gobi, Vegetable Kashmiri and Spinach Dhal, and there are both hot and spicy ideas, as well as mild and creamy recipes.The book includes a guide to the spices you will need, from cardamom and cumin to tamarind and turmeric, and a techniques section explains how to mix your own curry powders and pastes, how to seed chillies and prepare fresh ginger, and how to make delicious dips and relishes. There is nothing more satisfying than a curry that has been freshly cooked at home, and this book will help you to enjoy eating in true Indian style.

'I'm just bowled over by this book. It's as fascinating as it is beautiful, and full of food I'm desperate to eat!' NIGELLA LAWSON 'The one and only book you will ever need on Parsi cooking' ANGELA HARTNETT From Dinaz Aunty's incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious. In his debut cookbook, Head Chef of St. John Bread & Wine, Farokh Talati, gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home. Recipes include: Parsi omelette Charred sweetcorn and paneer salad Persian scorched rice Parsi kheema Kedgeree - a Parsi version Prawn Patio Mango poached in jaggery and saffron Cardamom doughnuts Blending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, and told through recipes, stories and photographs, Parsi is much more than a cookbook - it is a love letter to the Parsi culture and its people. 'Sure to be a Parsi classic. Great reading and great eating' FERGUS HENDERSON

Discover new flavors with this foolproof introduction to Korean cuisine! The Korean Table shows Western cooks how to create the authentic flavors of Korean cooking using readily-available ingredients from your local grocery store or farmer's market. Korean food is known for its robust and intensely flavorful dishes like Korean barbecue, kimchi, chapjae, and bibimbap. This new edition boasting 11 new recipes, expert Korean chef TaeKyung Chung and experienced food writer Debra Samuels guide readers through the process of preparing traditional Korean dishes without fuss or trips to specialty stores. The step-by-step 110 delicious recipes in this book include: Starters including glazed soybeans, stuffed cucumbers and kimchi pancakes Main courses ranging from vegetable noodles or tofu dishes to seafood and poultry Korean BBQ favorites like bulgogi and kalbi shortribs Desserts like sesame-soy milk pudding and ginger jelly Along with showing you how to create a complete Korean meal from start to finish--including Seafood and Scallion Pancakes, Korean Mandu Dumplings, Kalbi Barbecued Beef Ribs, Korean Fried Chicken and Kimchi Fried Rice--this book also shows you how to easily add Korean touches to your everyday meals via condiments, side dishes, salad dressings, and marinades. With this comprehensive book as your guide, your table can be the setting for a Korean feast!

Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' - Fuchsia Dunlop, author of The Food of Sichuan 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' - Yotam Ottolenghi, author of SIMPLE Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'An incredibly delicious Indonesian meal on your table every time' - Jeremy Pang, chef and founder of School of Wok

This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes. Craig and Shaun McAnuff are all about maximum flava, and these are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies. Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness. Natural Flava brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook..

Vegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity. Much vegetarian food at curry houses is unappealing and unimaginative. Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love. All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online - and with Dan's detailed step-by-step instructions, you'll be making your own vegetarian curry feasts in no time at all.

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.