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Books > Health, Home & Family > Cookery / food & drink etc > General cookery
Say goodbye to fourth-night-in-a-row meat loaf and identical
containers of tragically "meal-prepped" chicken thighs. YouTube
cooking sensation and restauranteur Sam the Cooking Guy is here to
save us from mediocre leftovers. With 20 bulk-cooking master
dishes, each featuring a main protein, with corresponding follow-up
meals that all benefit from the work you've already done, Sam
ensures that you'll never be bored in the kitchen again! Sam's
recipes are simple and quick, but never tired. Your Mexican Meat
Loaf from Sunday can shapeshift into Tuesday night's Tacos or
Thursday's Sloppy Joes. Monday's Roast Chicken becomes Wednesday's
Thai Chicken Curry or Friday's Baked Taquitos. "Aw man,
Beer-Braised Short Ribs again?" "Nah: Short Rib Egg Rolls!" Sam's
genuine and engaging personality, along with vibrant colour
photography, makes this book a lifesaver for busy folks who are
looking for dinners that they can finally be excited about.
Quick & Easy, no-fuss cooking. Down-to-earth ingredients.
Mouth-watering photos with every recipe. Easy-to-follow,
hassle-free recipes. Written by the author of bestselling "Nosh for
Students", where speed and ease are key. This new addition from Joy
gives us all a book packed full of delicious recipes that will
result in empty plates and satisfied tummies. Quick & Easy
means either quick prep and in the oven, or quick prep and on the
table, using simple and realistic recipes.
The Sunday Times bestseller that explains the new science behind
weight loss and how we can get in shape without counting calories.
'A compelling look at the science of appetite and metabolism' Vogue
'This book tells us the truth about weight loss' Dr Rangan
Chatterjee _______________ We've all heard the golden rule: eat
less, exercise more and you'll lose weight. But what if it isn't
that simple? For over two decades, weight loss surgeon Dr Andrew
Jenkinson has treated thousands of people who have become trapped
in the endless cycle of dieting. Why We Eat (Too Much), combines
case studies from his practice and the new science of metabolism to
illuminate how our appetite really works. Debunking myths of about
body and systematically explaining why dieting is
counter-productive, this unflinching book investigates every aspect
of nutrition: from the 'set weight point' that is unique to all of
us, to good and bad fats, and from how genes impact our weight to
how our hormones are affected after a diet ends. With a new chapter
about the link between obesity and COVID-19, this incredible book
will help you understand your body better than ever before.
_______________ 'Articulate, clear, a joy to read, this is a book
that really needed written' Joanna Blythman, author of Swallow This
'Highly persuasive . . . a radical approach to weight loss' Sunday
Times 'Debunks the myths around dieting and weight-loss' Telegraph
Pate, Confit, Rillette will delight chefs and home cooks eager for
knowledge of charcuterie. Beginning with the basic principles of
how and why these preparations work, Brian Polcyn and Michael
Ruhlman include recipes both surprising and delicious, such as a
succlent chicken terrine embedded with sauteed mushrooms; moden
rillettes of shredded salmon and white fish; classic confits of
duck and goose; and a vegetarian layered potato terrine. Part of
the charcuterie mandate is using the entire animal and an avoidance
of waste so the authors provide the ratios that will allow anyone
to create as much or as little of each dish as desired. This is the
book for when a cook intends to explore these timeless techniques
and create exquisite food.
Veganistan is a brand new volume from Sally Butcher following the
silk trail started by Veggiestan and Persepolis. After the success
of bestseller Veggiestan, Sally Butcher continues her gastronomic
journey along the Silk Road with Veganistan. In response to many
requests in her Peckham restaurant, Persepolis, Sally has created a
vegan cookbook celebrating plants and wholefoods with the luscious
flavours of the Middle East. A masterclass in inventive vegan
cooking, the chapters range from hot and cold mezze, fermentation
and pickling, and bread and grains to delicious desserts, divine
drinks, and vegan meat, dairy and egg substitutes. Stand-out
recipes include beetroot and sour cherry gazpacho, mushroom and
chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince
and cardamom trifle. Written in Sally's witty and reassuring voice,
Veganistan will bring something new to your kitchen and equip you
with the skills to make stunning vegan food for any occasion.
Contents: Simple Meze Salads and Cold Starters Soups, Snacks and
Hot Starters Bread, Rice and Grains From the Stewing Pot From the
Oven From the Frying Pan and Into the Fire Salted, Smoked,
Fermented and Pickled Foods Sweet Treats Drinks A Cheater's Guide
to Vegan 'Meat': 'Dairy' and 'Egg' Substitutes
Gourmand World Cookbook Award Winner 2023 'This book is a real gem'
- Sabrina Ghayour Biting Biting features recipes for fast, easy,
100% vegetarian and vegan snacks that can be knocked up at speed
using leftovers and store-cupboard ingredients. Enter a world of
Gujarati-style snacking, where nothing is wasted and every recipe
can turn into a whole range of snacks. So a simple Potato Shaak (or
curry) can be re-purposed as a samosa, or served up on toast with
an egg, or stuffed into a parotha or flatbread. Even if you've
nothing in the cupboard but a tin of baked beans, you can make
Baked Bean Curry, or why not try revolutionising your lunch with
Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay
Mix) Sandwich? Discover more classic 'bitings' such as Reveya
(Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour
crispbreads) alongside her uncle's legendary BBQ Green Bananas, a
full chapter of bhajiya (pakora) and some suggestions for delicious
Sweet Biting. With fresh chutneys you can make in moments in a
blender and advice on what to keep in your fridge to provide
optimum ingredients for Biting, you will never be stuck for a snack
again.
A stylishly illustrated compendium of 100 herbs, designed to enrich
our understanding of all their uses. This isn't just a book for the
kitchen - it's for the greenhouse, the medicine cabinet, the coffee
table... Award-winning designer Caz Hildebrand's Herbarium is a
21st-century reboot of the traditional herbal compendium. The
visual genius behind the international bestseller The Geometry of
Pasta, she has created abstract forms and vibrant colours to
illustrate 100 essential herbs and to reveal their hidden
properties. From bergamot, comfrey and dill to sassafras, vervain
and wasabi, all types of herbs are covered; each is explained
through the fascinating history of their uses and symbolism. There
are tips on how to use them as seasonings and how to create healing
potions, as well as advice on when and how to grow them. Herbarium
celebrates all facets of herbs and all their life-enhancing
properties.
Say yes to new adventures! This beautiful book is brimming with
tips, recipes, activities and more to help you plan your perfect
trip and discover the joys of camping in the great outdoors.
Camping is one of life's purest pleasures. It's a way to escape the
frantic pace of the everyday, to get back to nature and to discover
new experiences - and nothing comes close to the joy of sleeping
under the stars. Packed with ideas for first-time campers and
seasoned experts alike, this book is sure to inspire your next trip
and help you create memories to last a lifetime. Within these pages
you will find: Handy camping hacks Delicious recipes Foraging tips
Bushcraft basics Wild camping advice Inspiration for your travel
bucket-list ... And much more! Whether you're seeking a relaxing
natural getaway or an intrepid wilderness adventure, the great
outdoors is waiting for you. So, pack your bag, pick up your tent
and go camping!
Richard is a middle-aged Englishman who runs a B&B in the Val
de Follet. Nothing ever happens to Richard, and really that's the
way he likes it. Until scandal erupts in the nearby town of
Saint-Sauver when its famous restaurant is downgraded from three
'Michelin' stars to two. The restaurant is shamed, the town is in
shock and the leading goat's cheese supplier drowns himself in one
of his own pasteurisation tanks. Or does he? Valerie d'Orcay, who
is staying at the B&B while house-hunting in the area, isn't
convinced that it's a suicide. Despite his misgivings, Richard is
drawn into Valerie's investigation, and finds himself becoming a
major player.
Chef Mynhardt Joubert has been cooking from his Station Street Kitchen in Paarl in the Western Cape for the past five years, hosting dinners for paying guests, hosting media launches and using his home as a creative space and photographic studio. The book, My Station Street Kitchen, is a reflection of his kitchen and the dinners that he hosts there.
Mynhardt infuses everything he does with his enthusiasm, exuberance and love of food that incorporates his life experiences, from his childhood on a farm in the Eastern Free State to his travels around the world and throughout South Africa.
Join him in the generous and warm environment of his Station Street Kitchen and create your own culinary delights, prepared with joie de vivre and plenty of love.
Discover 60 simple and affordable recipes, all with freezer staples
at their heart. Organized by the most familiar frozen ingredients
and with a few fresh additions, you'll find anything from Fish Pie
to Flatbreads and Sweetcorn Fritters to Seafood Gumbo, in this
useful collection of reliable recipes. Foolproof Freezer will be
the go-to favourite for anyone looking for a tasty meal that is no
fuss and easy on the pocket.
TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a.
The Pasta Queen, presents a cookbook featuring the signature pasta
tips and tricks that are 100% authentic to Italian traditions-and
just as gorgeous as you are. In the first-ever cookbook from TikTok
star and social media sensation Nadia Caterina Munno-a.k.a. The
Pasta Queen-Nadia is opening the recipe box from her online
trattoria to share the dishes that have made her pasta royalty. In
this delectable antipasto platter of over 100 recipes, cooking
techniques, and the tales behind Italy's most famous dishes (some
true, some not-so-true), Nadia will guide you through the process
of creating the perfect pasta, from a bowl of naked noodles to a
dish large and complex enough to draw tears from the gods. Whether
it's her viral Pasta Al Limone, a classic Carbonara, or dish that's
entirely Nadia's-like her famous Assassin's Spaghetti-The Pasta
Queen's recipes will enchant even the newest of pasta chefs.
Featuring a colourful tour of Italy through stunning photographs
and celebratory tales of the country's rich culinary heritage,
along with stories about Nadia's own life and family, The Pasta
Queen is a cookbook that will warm your heart, soothe your soul,
and spice up your life. And best of all? It's just gorgeous.
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