Jeffrey Eisner's Step-by-Step Instant Pot Cookbook was the easiest-to-follow set of Instant Pot recipes ever assembled--showing even the most reluctant cooks how to make magic in their pressure cookers. Now, in this new cookbook featuring 85 delicious dishes that have been lightened up for guilt-free everyday eating, Eisner shows how the Instant Pot can be a part of your plan to slim down and keep the weight off--without losing any of the flavor. Building on the wild success of Eisner's popular Pressure Luck Cooking website and YouTube channel, every recipe in this book is illustrated with clear photographs showing exactly what to do in each step. There are no hard-to-find ingredients or fussy techniques, and each dish takes advantage of the time-saving benefits of the Instant Pot.

Perfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in nutritious, comforting vegan dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.

Recipes include: Seedy banana breakfast loaf, Tofu shakshuka, Satay cauliflower, Pulled jackfruit burgers, Mac n-no-cheese, Sweet potato shepherd's pie, Chocolate lava slab and Lemon blueberry drizzle.

Fire up the firepit and let's get barbecuing. As an experienced chef and food writer - and a dab hand with the barbie tongs - Ross Dobson knows a thing or two about cooking with fire. In this book his recipes are especially tailored to creating great meals on a firepit with a simple grill or hotplate. Ross shares tips on the best wood to use, foolproof instructions to tame the flame and make the heat last, advice on how to prepare food for the grill, marinades for tenderising and adding flavour, plus ideas for delicious butters, salsas, dips and breads. Over 90 recipes, for chicken, fish, pork, beef, lamb, vegetarian meals and vegetables, are simple to prepare, fun to cook and perfect for your firepit barbecue... Whether it's fragrant chicken parcels for a healthy midweek family dinner, whole trout with lemon and dill for Sunday lunch, or spicy beef kebabs for a cruisy Friday night feast with friends. That's cooking with fire!

This early work is a fascinating read for the cookery enthusiast or historian, but also contains a wealth of information about pressure cooking that is still useful and practical today. Contents Include: Soups, Fish, Meats, Stuffings for Meat and Poultry, Savouries, Vegetables, Puddings, Sauces, Cereals, and Jams, Bottling or Canning. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

This cookery book originally came out in 1933, four years after the Aga was first sold in Britain: it was invented by a Swede who had lost his sight and has now been part of British life for more than seventy-five years. But although "Good Food on the Aga" is the perfect cookbook for those with an Aga, it can easily be used by those without since only the first part, about forty pages, is specifically about Aga cooking ("The Aga Cooker, its Management and Scope"); the second part, organised into months, has a list of food in season at the beginning of each section followed by very easy-to-follow recipes suitable for any kind of cooker. This book takes us back to a time when knowledge of what food was in season was an essential part of every cook's equipment - and when the technique of riddling the Aga was a vital part of everyday life. The numerous illustrations are by Edward Bawden.

A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on Fire Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals--a technique called rescoldo--then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans--this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began--the garden and all its bounty. It's his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he's discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann's also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire "green." The fruit desserts alone confirm live fire's ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match--melted cheese, toasted hazelnuts, Campari granita--to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you'll discover fruits and vegetables pushed to such a peak of flavor it's as if they'd never been truly tasted before.

This is your new go-to companion from the most trusted name in BBQ-ing. Much more than just a recipe collection, Weber's Barbecue Bible is an entirely new take on grilling today, with every recipe step visually depicted in full-colour photography. Weber's Barbecue Bible is the most comprehensive and visually instructive barbecue book available. With over 125 all-new, modern, inspirational ideas for every occasion. Each recipe is beautifully photographed for easy, at-a-glance understanding, accompanied by expert advice and over 750 step-by-step photos. Recipes include: Maple-bourbon Chicken Wings Tarragon-Mustard Prawn Skewers Thai Chicken Skewers with Peanut Sauce Rotisserie Rib Roast with Melted Onions Tequila Smoked Salmon with Radish Salsa Pork Souvlaki Marinated Aubergine with Tahini

The official guide to getting started with your Ninja® Foodi™ XL Pressure Cooker Steam Fryer with SmartLid™

Find out how easy it can be to create wholesome, flavorful meals with this powerful new appliance from Ninja! This introductory guide makes it simple to set up your new device and get started cooking as soon as you open the box. From professional-quality breads to all-in-one meals that include a protein, vegetable, and starch, discover how much you can make using the Ninja Foodi XL Pressure Cooker Steam Fryer with SmartLid.

What sets this Ninja Foodi cookbook apart:

• Ninja-approved recipes—Savor meals, snacks, and sides created by the Ninja Test Kitchen exclusively for use with the Ninja® Foodi™ XL Pressure Cooker Steam Fryer with SmartLid.
• Beginner guidance—Learn to use your new appliance like a pro with easy-to-follow instructions straight from the team at Ninja.
• Handy FAQ—Make every meal a success with a collection of quick and comprehensive answers to the most common questions about the device.
• Brand new functions—Discover how to master Ninja's innovative new features, like the Steam & Crisp function, which produces luxuriously tender yet crispy dishes.

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!

'There is a time and a place for all types of cooking, but it was the process of slow cooking that really got my creative juices flowing and reinvigorated my passion for food. Since the day I started to cook, it wasn't just the end result that I loved, it was the process. The chopping, stirring, simmering and tasting along the way, makes the experience...I believe that cooking food slowly is the ideal method for transforming basic ingredients into something very special.' - Dean Edwards Cook Slow features 90 delicious slow cooker recipes, all with conventional oven options, which will make you fall back in love with food again. Dean's fresh approach allows you to fit the enjoyment of planning, preparing and creating a meal into a busy life. Enjoy family favourites such as Three cheese mac with chorizo crumb, Sticky cherry cola baby-back ribs and Slow cooker vegetable lasagne or try something new with Breakfast shakshuka, Pork belly bahn mi or Smoky ox cheek chilli nachos.