'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.

This book features spicy and aromatic dishes shown step by step in over 350 superb photographs. It explores the amazing versatility of this ancient cooking vessel, with a detailed introduction covering the history of the wok and how to use it, followed by 75 fabulous dishes with a Far Eastern theme. It contains everything you need to know about cooking with a wok, including instructions on preparation, deep-frying, stir-frying, steaming and simmering techniques. It includes recipes from China and South-east Asia, including Tung Tong, Thai Spring Rolls and Chicken Rendang, together with delicious contemporary fusion dishes such as Orange and Ginger Glazed Poussins, and Langoustines with Lemon Grass Risotto. The simple wok is one of the world's oldest cooking implements, used for stir-frying, steaming and deep-frying. This book brings together a collection of over 75 wonderful dishes that are speedy and easy to make. There are recipes for every occasion, from succulent steamed dim sum and crisp-fried crab claws to quick and fresh stir-fries, slowly simmered curries, and hot and spicy parcels.Every recipe is photographed in step-by-step sequence, with an inspirational picture of the finished dish. With over 350 tempting photographs, this book celebrates all that is good about easy cooking, using one of the world's best-loved kitchen tools.

Easy, delicious, family-friendly recipes to cook at your next campout-whether that's in the woods or in your own backyard! The Family Camp Cookbook is a book for everyone who enjoys cooking and eating outdoors. Whether you need to learn how to pack your first cooler or you're looking for kid-friendly recipes to enjoy after a day spent outdoors, you'll learn how to plan, prep, and cook as a family when you don't have the comforts of a full kitchen. Start out by learning how to build a fire easily at your campsite, or use the "sure-fire" guides for mastering any grill. With planning lists and prep steps for the recipes, you'll quickly go from unpacking to firing up your first meal. The recipes inside include a wide variety of updated camp classics and dishes you'd never have thought to cook at camp. Cooking techniques range from live-fire roasting and foil-pack cooking to family-style dinners in the Dutch oven. (Yes, you can almost "set it and forget it" like a slow cooker if you know what you're doing!) Chapters and recipes include: Breakfasts cover a whole range of options to start the day right, like Make-Ahead Granola, The Best Fluffy Pancakes (with topping bar!), Dutch Oven Coffee Cake, Skillet Biscuits, kid-friendly Frittata, Chilaquiles, and a Hash Brown Breakfast Burrito. Lunches and packables: If you're camping, chances are the mid-day meal is fuel away from the campsite. (These ideas are also great for day trips and picnics!). Recipes feature a variety of handhelds such as Farmer's Lunch Sandwiches and Chickpea Salad with Pitas as well as easy-to-eat salads and soups and a few trail mixes and snacks to eat by the handful. Dinners: Ah, the main event after a hard day of hiking, paddling, or whatever else floats your boat (or inner tube). Settle in with DIY Ramen Bowls, One-Pan Picadillo, Naan Pizzas, Italian Sausage Burgers, loaded Foil-Baked Sweet Potatoes, or a Skillet "Lasagna," among other options. Treats: Break out the S'mores Galores, but don't stop there! Build a Banana Boat, fire up a Dutch Oven Strawberry Cake, or treat everyone to a Campfire Cobbler or Cracker Crust Pudding Pie. Of course, there's nothing quite like waking up in the woods...unless you don't know how to make camp coffee. Not to worry: tasty (and essential) beverages are included as well, from that rustic cowboy cup of caffeine to restorative fruit punches. There are even a few cocktails for the adults to enjoy by the fire a little later in the evening. No matter the size of your group or the time you have to spare, make your next adventure a delicious one!

Ever wonder what professional cooks make in their own kitchens and backyards? Find out in "America's Best BBQ--Homestyle," with more than 100 recipes for the no-holds-barred breakfasts, amazing appetizers, sensational salads and sides, pull-off-the-bone poultry and meat, succulent seafood, and delicious desserts.
Take your backyard cookouts to a whole new level.
It began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry?A With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbecue judge and barbecue historian extraordinaire, and KC Baron of Barbeque Paul Kirk, with a slew of awards under his belta "including seven world championshipsa "were just the guys to ask it.
"Americaa (TM)s Best BBQa "Homestyle" collects the best backyard cookout recipes from people who have gone pro. Some of the recipes are former competition winners that have earned a constant place at the family table. Others are foods that teams like to make (and share) while they tend their fires on contest day. A few are old family recipes passed down for generations. And some are even the result of ingenious experiments in the kitchen and at the grill. Most are easy. All are sure to win the hearts of friends and neighbors at your next family cookout.
Also included are tips and advice on everything from meal prep to gadgets, some basics to get you started, a few tall tales from the pits, and tons of photos of the dishes and the pitmasters who make them. So pull up a lawn chair, grab a plate, and get ready to sample some out-of-this-world outdoor cooking.

The Instant Pot was first created in 2010 as seven cooking gadgets in one: pressure cooker, slow cooker, rice cooker, steamer, fryer, yoghurt maker and warmer. It has fourteen built-in smart programs: Soup, Meat/Stew, Bean/Chilli, Poultry, Saute, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yoghurt, Pasteurise and Fermenting. Over the last six months Instant Pots have become a viral sensation in the UK, achieving what the Daily Mail has called 'cult-like' status. Despite already selling many thousands in the USA (one machine has 24,000 reviews on Amazon.com), Amazon.co.uk (with 1,500 reviews for the same machine) quickly ran out of stock of the device, which sells for under GBP100. Pinterest is flooded with the various recipes you can make in the device, from stews to cheesecake. The Essential Instant Pot Cookbook provides plenty of failsafe recipes such as a whole roasted chicken with mushroom gravy and decadent New York cheesecake, also a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, and much, much more!

First all-encompassing guide to the wildly popular egg-shaped ceramic cooker that's blowing up the world of barbecue
The ultimate in barbecuing tools, the kamado-style grill features a ceramic shell and charcoal pit that allows you to slow roast, smoke, and grill meats to perfection. Packed with recipes, photos, and techniques unique to the kamado, this essential guide will turn grilling neophytes into masters of the backyard barbeque. "The Kamado Smoker and Grill Cookbook" guides you step by step through the process of slow-cooking roasts to juicy perfection, smoking racks of ribs for the quintessential barbecue flavor, and grilling the perfect burger. Each concept features a recipe that provides a tasty opportunity for you to practice new skills and get the most out of their grills. With gorgeously photographed recipes, as well as loads of tips and tricks, this is a must-have manual for anyone who owns a kamado.

100+ all-new meatless recipes for the Instant Pot by the best-selling author of Indian Instant Pot and Instant Pot Fast & Easy Urvashi Pitre, author of best-selling cookbooks such as Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, and Instant Pot Fast & Easy, is back with her latest Instant Pot collection featuring 100 boldly flavored vegetarian and vegan recipes. Unlike with many other vegetarian cookbooks, you won't find esoteric ingredients like seitan, tempeh, and fake meats. Instead, the emphasis is on fresh, whole foods that everyone in the family will enjoy, even meat eaters, from Mexican, French, Greek, Thai, and Indian cuisines, to name just a few. The recipes have been impeccably tested, as are all of Pitre's recipes, so they will work right every time with a minimum amount of fuss. Dishes like Eggplant Parmigiana Pasta, Harissa Bean Stew, Butternut-Ginger Soup, and Hot Fudge Pudding Cake use whole, plant-based ingredients and come together for an indulgent and satisfying meal, making this an essential purchase for Instant Pot fans--vegetarian or not.

Winner for the UK in the Gourmand World Cookbook Awards 2020 in the Easy Recipes category. 'As always, Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' - Tom Kerridge Perfect for sauteing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On, bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook. Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies and, because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.

Mixing elegance with an island attitude, Louie's Backyard is an award-winning Key West, Florida restaurant famous for its fine food and relaxed oceanfront ambience, and what marks the food at Louie's backyard is innovation. Chef Doug Shook likes to create new variations daily. "Inventing is the joy of cooking," he says, which means the recipes in The Louie's Backyard Cookbook are the best of many recipes Shook has created over the years. They are for people who enjoy the entire process of creating a meal, from procuring the ingredients to making a handsome presentation of a finished dish. In this cookbook, you'll discover delicious dishes such as: Conch Fritters, Key Lime Pie, Jerk-Rubbed Free-Range Chicken Breast, Sauteed Key West Shrimp with Bacon and Stone-Ground Grits, Conch Chowder, and more! The Louie's Backyard Cookbook contains not only 150 of Chef Shook's most creative recipes, but takes you behind the scenes through photos and stories to learn about the restaurant and the Key West culture that lures people with its beauty and keeps them with its liberty. This cookbook is the next best thing to experiencing the islands themselves!

The simple wok is one of the world's oldest and most popular cooking implements. Inspired by its versatility, and the delicious tastes of South-east Asia, this irresistible book brings together a mouthwatering collection of dishes. An expert introduction provides information on types of wok, its history and other special equipment, as well as practical advice on preparing ingredients and using a wok. There are 180 recipes from a range of culinary traditions from the sweet coconut curries of Southern India to the fiery Thai stir-fries. Every dish is photographed step by step, making it easy to achieve success every time.

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals--milk, starters, coagulants, and salt--and transform them into complex edibles.
"Artisan Cheese Making at Home" is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country's most passionate artisan cheese producers--cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Creme Fraiche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chevre.
"Artisan Cheese Making at Home" begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria--everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Souffles with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette.
Offering an approachable exploration of the alchemy of this extraordinary food, "Artisan Cheese Making at Home" proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

Carol Bowen Ball has been the devoted owner of an Aga kitchen range for almost thirty years and this handbook brings cooking on a range right up to date providing hundreds of thousands of Aga and Rayburn owners with a much needed collection of refreshingly new recipes. As the title of the book suggests however, the author does not ignore the basics and this handy work of reference will serve not only those who have just purchased or inherited a kitchen range for the first time but also those who have owned one for years and are looking for fresh ideas. As an Aga is more than just a cooker this book contains all sorts of useful hints and tips for getting the most from your oven - everything from drying sports clothing to using your kettle for cleaning the hotplate lid. The recipes are all clearly marked with unique symbols to indicate instructions for 2-door, 4-door or Thermodial-control models and can be cooked in Agas, Rayburns and all similar types of ranges. No one who owns an Aga or other kitchen range should be without this essential guide.

Move beyond dried apricots and jerky into an amazing world of healthy and delicious dried foods! This ultimate food drying resource has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, and hikers. Children will love the yummy fruit roll-ups. Everyone will be thrilled at how easy it is to preserve fruits, vegetables, and herbs without chemicals or preservatives. Animal lovers will enjoy making treats for dogs, cats, and birds. With more than thirty years of food drying experience, author Mary T. Bell offers straightforward and practical instructions for drying everything from apples to zucchini, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Readers will also find innovative and delicious recipes for cooking and baking with dried foods. The Essential Guide to Food Drying gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.