Bake every day the Bikers' way

For the Hairy Bikers, nothing says love and home like the smell of a cake in the oven, a homemade loaf or a hearty, freshly baked pie.

Here, in this ultimate collection of bakes from the nation's favourite cooking duo, you will find everything from home-made beef slices to cheese, onion & potato pie, lime & coconut drizzle cake to billionaires' shortbread, the ultimate Victoria sponge to an epic cheese & chorizo share & tear bread. Sweet and savoury alike, there are the classic bakes the Bikers have loved since childhood, plus mouth-watering new creations to discover, and as always each recipe is packed with flavour and triple-tested.

Si and Dave know that baking is all about getting the basics right, so along with their favourite recipes, they will also be sharing plenty of tips and tricks to build your baking confidence and expertise. This really is the ultimate baking bible and the only one you need on your shelf.

So what are you waiting for? Let's get baking the Hairy Bikers' way!

"Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can't understand our reluctance to utilise every part of an animal's carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel's mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves' brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).

'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove – only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.'

Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can.

The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake.

Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life.

65 recipes for grilling, smoking and roasting with fire. Cooking with fire is primal. There is nothing simpler - no metalwork, no fancy gadgets, just food and flame - allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Food and Fire takes the best of these global artisanal techniques - from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more - and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

"Food is life. Food is the key to vitality, goodness, happiness, and a strong body and mind." Compiled by five women living in Igloolik, Nunavut, this collection of recipes brings together healthy traditional country foods-like seal, Arctic char, and caribou-with store-bought produce to create delicious meals that can be an alternative to pre-packaged foods. With details on food safety and storage, as well as information on how to build a healthy, nutritious diet, this book will help even novice cooks feel empowered to begin cooking from scratch at home. With tasty recipes from land and sea-from Arctic char pizza to caribou chilli-this beautifully photographed cookbook provides wholesome, hearty meals that will become family favourites for years to come.

Welcome to the essential companion for cooking and making epic Quality Meats, whether you are a beginner, expert or somewhere in between. From easy recipes for grilling and roasting your favourite cuts, to sandwiches and small plates, to more ambitious undertakings like making bacon, briskets, sausages and charcuterie, or smoking your own meats, acclaimed chef Luke Powell has you covered.

Luke worked in top-level kitchens for decades before pursuing his passion for charcuterie and is now founder and co-owner of hatted restaurant turned smallgoods wholesaler LP's Quality Meats, and Bella Brutta Pizza, both in inner Sydney. He has a chef's sense for flavour and has honed the art of charcuterie at home over multiple decades.

This fully photographed, wibalin-textured hardback has over 80 recipes with step-by-step photography and includes special features on salami and brisket.

All the recipes have been retested and adjusted for contemporary flavours with the addition of ethnic recipes reflecting Asian flavours along with the classic Italian and German styles and food writer/chefs Evelyn Battaglia and Mary Reilly have also added new game recipes using bison, venison and alligator meat, as well as more vegetarian recipes, a guide to beer and sausage combinations and how to put together a classic charcuterie plate. All new profiles of 20 contemporary charcuterie and sausage makers provide insight into such techniques as dry curing, smoking and fermenting, as well as some of the makers' signature recipes.

As featured in the Daily Telegraph's 'Best cookbooks to turn to in isolation' Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015 Winner - James Beard Award: Best Book, Single Subject The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015 Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry o ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

'Killing It combines three popular, profound topics: where our food comes from, how to achieve purpose in life and how to find lasting love' - Sunday Times

After a career spent writing about food, Camas Davis came to a realization: she had never forced herself to grapple with how it actually got to her plate. Out of love with her life and with the world she found herself in, she knew she had to make a change.

And so she set off for France. There, in the rolling countryside of Gascony, she would learn the art of butchery, and with it the art of eating and drinking well. Surrounded by farmers, producers, cooks and food-lovers, eating some of the world's least processed and most lovingly made food, Camas discovered the very authenticity she'd longed for in her old life. She just needed to return to America, and bring what she'd learnt back with her . . .

Killing It is the story of one woman's quest to understand what it means to be human and what it means to be animal too.

Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

Op soek na inspirasie vir heerlike gesinskos wat iets nuuts en anders is? Die reeks lekker & vinnig is net die antwoord... Smaaklike resepte met bestanddele wat reeds in die koskas is of geredelik beskikbaar is by die meeste supermarkte. Ontdek nuwerwetse kombinasies en interessante smake wat gou familiegunstelinge sal word.

This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purchase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience.

In his previous books, outdoorsman and hunter Steven Rinella brought wild game into the kitchen, teaching readers how to butcher and cook wild fish and game to create standout dishes with reliable results. Now, Rinella is hauling the kitchen outdoors, with a cookbook that celebrates the possibilities of open-air wild game cooking. Because food just tastes better when it’s caught, cooked, and eaten outside.

Each chapter covers a different outdoor cooking method—grilling, smoking, cooking over coals. Throughout, recipes are tagged for backyard cooking, car camping, or backpacking. There’s something here for everyone who loves the outdoors, from backyard grill masters to backcountry big game hunters.

The over 100 easy-to-follow recipes include:

• Stuffed Game Burgers 3 Ways
• Bulgogi Backstrap Lettuce Wraps
• Hot-Smoked Trout
• Grilled Lobster with Kelp Butter
• Venison Stir-Fry with Cabbage
• Coal Roasted Bananas

Along with recipes, Rinella explains essential outdoor cooking techniques like how to build the perfect outdoor kitchen for any scenario and what it takes to maintain a fire. With preparations ranging from simple backcountry fare to guest-worthy showstoppers, The MeatEater Outdoor Cookbook is the essential companion for anyone who wants to eat well in the wild.

2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)
ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)
2013 James Beard Foundation Book Awards, Nominee Finalist
Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables."Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish "is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.
"Afield" throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, "Afield" takes the reader along for the hunt, from duck and dove to deer and wild hog.
Game and fish include:
Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.

The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

An encyclopaedic, eye-catching tribute to one of the world's most popular foods - the humble hamburger Celebrate the classic hamburger with this unprecedented collection of essays, photographs, and ephemera - a colourful look at the burger's origins and impact, assembled by a true burgerphile whose passion has taken him around the globe. Perfect for home cooks and pop-culture addicts alike, the book is chock-full of original research, exclusive interviews with culinary icons, never-before-seen archival photographs from brands such as McDonald's and White Castle, and twelve delicious recipes.

100+ easy recipes and practical tips for a delicious and carefree getaway—whether it’s at a cottage, lake house, or cabin, or campsite (or even your own backyard).

Whether you vacation at a cottage, cabin, lake house, campsite, or trailer, the experience is universal. It’s about getting away from the daily grind and spending time surrounded by nature. But what’s on the menu when you arrive? The Essential Cottage Cookbook has got you covered.

Written by Andrea Buckett, who has vacationed at her family’s cottage countless times since she was a child, this cookbook is full of flexible, flavor-packed recipes. Everything is developed for minimal kitchen tools and equipment, so you can easily whip up a filling meal and still have time to relax. Chapters are divided by meals for every cottage experience under the sun (or rain, or snow!), including:

• Make It and Take It: Recipes prepped at home and then easily assembled when you arrive after the drive, like Little Bean Chili, Half-Time Ribs, or the Epic-Layered Breakfast Pie.
• In the Cottage Kitchen: For when you want to savor the joy of preparing a meal, indulge in the One-Pot Roasted Chicken with Mushroom Barley or Taco Tater Tot Cottage Pie.
• Happy Hour: Snacks and drinks for those precious in-between moments, such as Dill-icious Pickle Dip and No-Bake Kettle Chip “Nachos” or a Pitcher of Margaritas for the adults and Easy Shave Ice for the kids.
• Light the Barbecue: Nothing beats cooking outdoors! Bask in meals straight off the grill like Curried Chickpea Flatbread with Fresh Tomato Relish or Steak Fajitas with Chimichurri Avocados.
• For a Crowd: Hunger-crushing recipes perfect for a large group of friends or family such as Fully Loaded Corn on the Cob or Creamy Tortellini & Greens Salad.
• Around the Campfire: A must-do cottage activity when the stars illuminate the night sky! Recipes like Three-Ingredient Macaroni & Cheese or Raspberry Waffle S’mores make campfire cooking easy.