More and more of us are discovering how easy it is to create a tasty homemade soup using one of these new appliances. The soups can often be ready in just 30-40 minutes. Here Norma Miller extends the range of recipes included in your instruction booklet to provide a wonderful selection of simple but delicious recipes. You'll soon realize that your soup maker is indispensable. Hints and tips to get the best from your soup maker Tasty recipes, quick and easy to make Adapt your own traditional recipes to your new soup maker This book contains nearly 100 tasty recipes, all personally tried and tested in the latest soup makers by Norma Miller. Traditional favourites, such as Mulligatawny Soup, Creamy Tomato and Basil Soup, Pea and Ham Soup, and Corn Chowder are here, plus some exciting new contemporary recipes, including Prawn and Saffron Soup with Noodles, Thai Chicken and Red Chilli Soup, and even Chilled Cherry and Almond Soup.

Spiralising is fast becoming a culinary trend and spiralising your vegetables has many benefits. Spiralising reduces cooking time which preserves both the flavour and the nutrients of your vegetables. And spiralisers couldn't be easier to use. Here are 30 creative, simple recipes for snacks and starters, mains and desserts, including ideas for meat, poultry and seafood, as well as vegetarian dishes. So get creative with your vegetable ribbons and vegetable spaghetti and replace your carbohydrate-heavy pasta and noodles with vegetable noodles. Eating more vegetables has never been this easy or looked so pretty on your plate!

The microwave oven is the most important technical innovation in the kitchen of the twentieth century. Most other technical developments had been pioneered in the Victorian age or before, even if their consequences were not fully absorbed until the modern era. The microwave, however, was wholly new, a chance spin-off of the development of radar in the Second World War - the first ovens were called 'Radaranges'. The first commercial applications and patents were based in the U.S.A. but there were parallel developments in Britain and Europe, the most important of which centred on the firms of J. Lyons & Co., and the Dutch firm of Philips. Lewis Napleton, a fresh-faced boy just out of the RAF, joined the food manufacturing and tea-shop-owning firm of J. Lyons in the early '50s. He was soon closely involved in microwave projects during his pupillage there. He went on to devote the rest of his professional life to the promotion and sale of microwave ovens by Lyons, Philips, and the American firm of Litton. This book is a memoir of his part in this pioneering episode. When the history of modern food and cookery comes to be written, it will be an important primary source for tracing the patterns of promotion and up-take of this device - particularly the way in which it was first linked to commercial foodservice exploitation before its entry into the domestic market. The microwave is now the biggest-selling item in domestic white goods. This little book has many amusing anecdotes, including an early sighting of Baroness Thatcher when a colleague at Lyons, and is plentifully illustrated with contemporary photographs of microwaves in their period setting.

The latest title from Weber, the world’s leading authority on braaiing.

This essential fireside companion includes proven techniques and mouthwatering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes.

Weber Classics offers a selection of recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such as braising, smoking and setting up a rotisserie. From lighting the fire to serving up a delicious dessert cooked over the coals, Weber Classics has got you covered. With this book, even the most dedicated ‘chops ’n wors’ enthusiast will be encouraged to grab the braai tongs and try something different.

Contents: Foreword; Introduction; Braaiing Evolved; Getting Started; Starters; Red Meat; Pork; Poultry; Seafood; Vegetables and Sides; Desserts; Rubs, Brines, Marinades and Sauces; Index.

In this book, nutritionist Sarah Flower, author of the bestselling Everyday Halogen Oven Cookbook, shows you how to make delicious one pot dishes in your halogen oven, including tasty meals such as: Whole chicken casserole Roast leg of lamb with roasted vegetables Pan roasted breakfast Mushroom and cottage cheese lasagne Creamy fish pie Pork, apple and cider one pot And comforting desserts such as Apple and cinnamon cobbler Pineapple upside down cake From simple suppers to theperfect roast dinner, this book is a must for halogen lovers.

Cast iron skillets have been in the news lately as they are healthy to cook with and give a great sear to meat, cook eggs non-stick, and make crispy chicken. It is a workhorse of a pan, which can be used for breakfast through dessert; and it's economical, as you can buy one and it will last your whole life, and you can hand it down to your children. If you had to pick one pan to own, cast iron is it! Anne Byrn, of Cake Mix Doctor fame, has carefully curated more than 150 recipes to be made in one simple 12-inch cast iron skillet. These are dishes everyone can enjoy, from appetizers and breads like Easy Garlic Skillet knots to side dishes like Last-Minute Scalloped Potatoes and brunches, and one-pot suppers like Skillet Eggplant Parmesan. And of course, no Anne Byrn cookbook would be complete without her innovative cakes like Georgia Burnt Caramel Cake, pies, cookies like Brown Sugar Skillet Blondies, and other goodies. The skillet is unique because it's versatile--it's works for crusty breakfast casseroles and keeps wowing after dinner to make gooey skillet chocolate chip cookies. And it also has a rich history: it came with European settlers to the New World. It traveled west, sturdy and capable of cooking over an open fire. And, since many people are confused as to how to care for a cast iron skillet, Anne not only explains the steps to "season" a new pan and teaches how to revive a pan that may not have received much love, but also provides simple instructions on how to make sure your skillet last as long as you want it to. With SKILLET LOVE cooking truly is one and done!

Nothing beats the sensation and satisfaction of home-baked bread - and the sales figures for breadmakers prove it. This is the book that will turn new users into old hands and give the experts plenty of great new recipe ideas to experiment with. Here Carol Palmer gives users a great range of recipes. She takes all the hard work out of getting the best from this kitchen wizard. She shows you how to set it to work and forget it - or use the dough programme to shape and bake in the traditional way.With top tips for fail-safe results no matter which breadmaker you use.

Slow Cooking, Done Fast! Discover more than 175 delicious recipes--from easy appetizers to mouth-watering main dishes--perfect for any pressure cooker! Why wait hours for your dinner to simmer on the stovetop, when a pressure cooker can produce delectable results in minutes? This unbelievably quick and easy kitchen tool can cook up to 70% faster than a slow cooker or oven, and the results are always rich, flavorful, and satisfying. The New Pressure Cooker Cookbook presents more than 175 recipes tailor-made for your electric or stovetop pressure cooker, covering every meal from breakfast to desserts. With tips on making recipes Vegetarian, Vegan, Paleo, and Gluten-Free, this book has something for every lifestyle! Packed with information about the best ways to use, clean, and store your pressure cooker, plus the ideal cooking times and temperatures for any key ingredient, this is the only pressure cooker cookbook you'll ever need.

Long before the first smoker was lit or sauce was ladled, barbecue was born with a Latin twist. The Texas tradition of cattle ranching has its origins in the vaqueros of the Iberian Peninsula who brought their herds to the New World. It was a nomadic life demanding open- fire and underground cooking. In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila's BBQ in Seguin, Texas has infused classic brisket, ribs and sausage with Latin flavours. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spitfire, and more. Recipes include: Mesquite Brisket, Vaquero Chili con Carne, Smoked Pulled Pork, and Fire-Roasted Tomato, Onion and Serrano Salsa.

In The South's Best Butts , food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig-the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain...this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.

Dotty Griffith reveals how easy it is to make these rustic, round flatbreads using your tortilla press, whatever kind you own, with delicious recipes for a variety of different tortillas and tortilla spin-offs, plus 100+ meals and snacks featuring them. Warm, fresh homemade tortillas beat store-bought any day of the week. In The Ultimate Tortilla Press Cookbook, Dotty offers her expert wisdom about how to use and love your tortilla press. Learn to make authentic corn and wheat tortillas, gluten-free tortillas, gorditas, sopes, and more-with exciting variations using spices, tomatoes, spinach, and chile peppers. Plus she serves up a ton of great recipes to turn your hand-crafted tortillas into tonight's dinner, with recipes for all the very best homemade Southwestern, TexMex, and Mexican sauces, toppings, and fillings you need to turn out soul-satisfying enchiladas, fajitas, tacos and taco salads, chalupas, quesadillas, burritos, and even desserts and sweet sauces. The taste of homemade cannot be beaten. Let's make some tortillas!

MASTER YOUR SLOW COOKER WITH 200 MORE RECIPES FROM THE HAMLYN ALL COLOUR SERIES Having limited time to spend in the kitchen need not mean beans on toast every night. With a slow cooker and minimal preparation time you can rustle up delicious stews, sauces and soups, as well as indulgent sweet treats. Simply leave your ingredients to cook throughout the day or overnight, and there will always be a hot meal waiting for you at the end of a busy day. In our second volume of slow cooker recipes in the Hamlyn All Colour series, we show you how versatile a slow cooker really is. Why not treat yourself to a Red pepper, sage and chorizo frittata, a fish terrine or a Salmon and asparagus risotto? And if you thought desserts were not for slow cooking, think again! Here we show you how to create a mouthwatering collection of treats, including; Hot banana and chocolate mousses, Date and ginger syrup pudding and Blueberry and lemon curd upside down puddings. Check out some of the other titles in the series: Hamlyn All Colour Cookery: 200 Super Soups Hamlyn All Colour Cookery: 200 Halogen Oven Recipes Hamlyn All Colour Cookery: 200 Fast Vegetarian Recipes Hamlyn All Colour Cookery: 200 Cakes & Bakes Hamlyn All Colour Cookery: 200 Gluten-Free Recipes Hamlyn All Colour Cookery: 200 Really Easy Recipes Hamlyn All Colour Cookery: 200 Pasta Dishes Hamlyn All Colour Cookery: 200 Tapas & Spanish Dishes Hamlyn All Colour Cookery: 200 Delicious Desserts Hamlyn All Colour Cookery: 200 Veggie Feasts Hamlyn All Colour Cookery: 200 One Pot Meals Hamlyn All Colour Cookery: 200 Student Meals Hamlyn All Colour Cookery: 200 Spiralizer Recipes Hamlyn All Colour Cookery: 200 Easy Indian Dishes Hamlyn All Colour Cookery: 200 Cupcakes Hamlyn All Colour Cookery: 200 Thai Favourites Hamlyn All Colour Cookery: 200 5:2 Diet Recipes Hamlyn All Colour Cookery: 200 Light Slow Cooker Recipes Hamlyn All Colour Cookery: 200 Easy Tagines and More Hamlyn All Colour Cookery: 200 Low Fat Dishes Hamlyn All Colour Cookery: 200 Cakes & Bakes

"Great breads from the home kitchen. They will taste like they came from the best bakery in town."

For anyone who enjoys the flavor and aroma of freshly baked bread, nothing beats the convenience of a bread machine. This convenience is even greater for those managing a gluten intolerance. Finally here are great recipes for the food that is most strictly avoided and typically most missed in gluten-free diets: bread.

These recipes make gluten-free breads that not only taste great but are specifically designed to meet the exacting requirements of bread machines. Each recipe has been thoroughly tested to ensure successful results every time.

And what a collection of recipes it is: Banana seed bread
Brown bread
Cornbread
Cranberry wild rice bread
Egg-free, corn-free, lactose-free brown bread
Italian herb bread
Pumpernickel
Sourdough walnut bread
Tomato rosemary bread
Hamburger/mini-sub buns
Hot cross buns
Sun-dried tomato ciabatta
Thin pizza crust
Cinnamon buns
Focaccia

Throughout the book there are tips and techniques for using a bread machine, and as a bonus the authors have included recipes for mixer prepared variations. These breads will be enjoyed by everyone in the family, whether affected by gluten intolerance or not.

These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included are less traditional but equally delicious recipes for beef and fish - try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint, and Butternut Squash, Shallots, Sultanas and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable side dishes to serve as part of your Moroccan-style feast.

Just about anyone can grill a burger or steak without a cookbook, but rotisserie grilling is tricky. The Rotisserie Grilling Cookbook is your secret weapon. With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by eyeballing them. Consider something bigger, like a leg of lamb, a whole turkey, or a full pork shoulder, and you have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution: get a rotisserie. The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes to expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.

When it's time to head out for a camping weekend, there's no reason to compromise on great food. It's easy to whip up delicious meals with the recipes in this book: instructions include supply lists and prep work that can be done ahead of time and options for cooking both out- and indoors. The Camp & Cabin Cookbook is a feast for the eyes, with gorgeous photographs of every dish, from breakfast to snacks to dinner. Don't leave home without it!