Super fast and tasty meals from the Sunday Times bestselling Clare Andrews

Packed full of savvy ways to utilize your air fryer space so you can cook more ingredients at the same time coupled with Clare’s fastest recipes yet, you’ll be amazed at what you can create in just 15 minutes.

- Honey Crunch Granola and Berry Compote
- Spanish Tortilla
- Saag Paneer with Garlic Naan
- Tandoori Lamb Chops with Bombay Potatoes
- Chilli Con Carne Meatballs
- Prawns Pil Pil Pasta
- Crispy Chilli Chicken
- Marmite and Rosemary Chicken Wings
- Pineapple and Brown Sugar Cobbler
- Cinnamon Buns

And so many more

The word "gelato," in Italian, simply means "ice cream," but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. "Making Artisan Gelato," following on the heels of "Making Artisan Chocolates," will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer's market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in "Making Artisan Gelato" ensure quality concoctions. Recipe flavors run the gamut--nuts, spices, chocolate, fruit, herbs, and more--with novel flavor pairings that go beyond your standard-issue fare.

Hamlyn's next big name in family-friendly cooking, from an author with a large community and proven sales.

Anna's recipes demystify the art of cooking for busy families. They all work, are achievable for any level of cook, and taste fantastic. There are no fads or fuss, just good, honest, balanced food.

Every recipe features clever swaps and switches to make cooking one meal for the whole family easy. From curries that can easily be made with chicken, fish or tofu, to quick quiches with 5 different flavor variations and stir fries that work with whatever veg you have to hand, Anna's recipes and simple substitution ideas make it easy to please everyone!

The chapters are:

- LIGHT BITES AND LUNCHTIME SAVIOURS; including Spiced Chickpea Flatbreads, and Peanut Noodles - WEEKDAY WONDERS; including Chili Two Ways, and Thai-style Fishcakes - SPEEDY PASTA; including Creamy Smoked Salmon and Asparagus Spaghetti, and Mushroom Parpadelle - FAKEAWAYS; including Biryani Three Ways, and Vietnamese Pork Traybake -WEEKENDS AND GATHERINGS; including Smokey Beef Brisket, and Spanish Chicken Pot Roast - SIDE ORDERS; including Maple Roasted Root Veg; and Black Bean and Edamame Salad

The recipes are 50% vegetarian or adaptable to vegetarian, and all recipes are light on equipment, often cooked in one tray or pan, saving on expensive kitchen items and washing up.

Dit bevat volledige planne met tafelversierings, blomme en alles anders wat nodig is om tafels vir 25 verskillende geleenthede te dek, asook meer as 50 watertandlekker resepte en aanwysings om tafelelemente soos servetringe, naamkaartjies, plekmatjies, geskenkboksies en ander dekoratiewe bykomstighede te maak. Praktiese inligting oor basiese beplanning, van die samestelling van inspirasieborde en idees vir ongewone onderborde tot die uitsoek van musiek en die volmaakte gasgeskenk, word aangevul deur uitgebreide fotobyskrifte wat die leser vertel hoe om alles na te doen. Die resepte is in 'n afsonderlike afdeling, gevolg deur aanwysings en patrone vir selfdoenprojekte wat nie volledig in die byskrifte gedek kon word nie. Daar is ook 'n oorvloed wenke en voorstelle vir eenvoudige aanbiedingstegnieke, die skedulering van take sodat jy die geleentheid saam met jou gaste kan geniet, en maniere om jou persoonlike stempel op alles af te druk.

Moko and Omar are as generous and gifted as writers as they are as cooks, and this is a book to both cook from and read through.’ – Dorie Greenspan

Recreate the eclectic dishes and intimate atmosphere of one of Paris’s most beloved restaurants

Imagine stepping into a tiny, bustling café in the heart of Paris, where the scent of a just-baked pear tart mingles with the rich aroma of slow-cooked lamb. You have entered Mokonuts, a restaurant like no other.

Moko Hirayama and Omar Koreitem, the couple behind Mokonuts, are not just chefs – they are culinary storytellers with a rich, multicultural background. Their food blends Middle Eastern warmth, Japanese precision, French and Italian flavors, and American comfort, creating dishes that are as effortlessly sophisticated as they are approachable.

Mokonuts invites home cooks to recreate the restaurant’s welcoming atmosphere in their own kitchens. Divided into five sections – Morning, Appetizers, Mains, Larder, and Sweet – the book reveals how to easily recreate 100 delicious dishes that put this buzzy restaurant on the map.

Recipes range from Labneh Toast, Shrimp with Romesco and Corn Relish, and Pork Chops with Borlotti Beans and Datterini Tomatoes to Fluffy Banana Chocolate Cake and Rhubarb Crostata. The book wouldn’t be complete without recipes for the restaurant’s legendary cookies with distinctive flavor combinations, such as Tahini and Black Sesame, Aosa Coconut, and Rye, Cranberry, and Dark Chocolate.

Filled with vibrant photography and insightful writing, this beautifully designed cookbook captures what makes Mokonuts so special: creativity; warmth; a global perspective; and a talent for hospitality.

Author of the hit Sheet Pan Suppers, Molly Gilbert has created 75 delicious and innovative sheet pan recipes that give you effortless ways to create delectable desserts. Molly Gilbert has established herself in the cookbook world with her books Sheet Pan Suppers and One Pan & Done. Now she returns to her professionally trained pastry chef roots with Sheet Pan Sweets, the convenient cure to satisfy the sweet tooth in all of us. All you will need is a classic sheet pan, some basic ingredients, and Molly's guidance to create super-simple yet delectable desserts. With 75 recipes, there is something for everyone, whether you're in the mood for a fruity tart, a chocolaty masterpiece, or something new that you can impress everyone with at your next dinner party! Discover Molly's recipes for classic treats like chocolate chip cookies and pumpkin custard bars, and expand your repertoire with her recipes for a strawberry cream roll, pear dumplings, pavlova, slab pie, challah, and more!

Learn how to make bread simply and deliciously with three easy-to-master doughs for SANDWICH BREAD, FOCACCIA and PIZZA from the queen of dough behind your favorite viral bread-making videos on social media, Lacey Ostermann (@_lacebakes_).

Lacey presents 20 creative yet easily achievable recipes for each dough, whether you’re baking, topping, using up leftover bread or reworking the doughs into a variety of bread products. Every dough also has practical step-by-step instructions, detailed photography and QR codes to video tutorials that will fill you with confidence as you learn to make bread.

Focaccia dough can be baked into flavorful Chimichurri Focaccia, or turned into Cinnamon Raisin Bread or Roman-style Pizza. Any leftover focaccia can be turned into a Panzanella Salad.

Sandwich Bread chapter teaches you how to make the perfect White or Wholewheat Sandwich Bread to top with Grilled Nectarine, Burrata and Hot Honey. Try rolling the dough into Cheesy Garlic Swirls or Cinnamon Caramel Monkey Bread for a fun twist.

Pizza dough is prime time for topping creativity – make sure to try Lacey’s Roasted Pumpkin Pizza with Fresh Basil Pesto and use any leftover dough to make Flatbreads with Creamy Tzatziki Dip or fluffy Doughnuts.

Bonus recipes for toppings, dips and sauces are included within the recipes to elevate your bakes – Hot Honey, Pink Pickled Onions, Homemade Ranch Dressing, Everything Bagel Seasoning and One-Minute Pizza Sauce are a few flavorful highlights.

Lacey has taken her most-asked questions and feedback from home bakers and streamlined techniques to give you confidence and excitement about making and baking dough. There are even timelines to make sure you know how to make the bread work for you, so you don’t have to work for the bread.

Whether you’re a newbie to breadmaking or a seasoned pro, grab a bag of flour, pop on an apron and let’s dough!