Learn how to create breathtakingly beautiful lace cakes for weddings and romantic occasions with this definitive guide to lace cake decorating techniques from international cake decorating guru Zoe Clark. In Elegant Lace Cakes, Zoe takes you step-by-step through creating her signature style cake designs, which feature delicate and detailed sugar lace on cakes using a range of sugarcraft techniques. Through 12 stunning cake decorating projects, Zoe explores innovative new products such as Sugarveil and Cake Lace, as well as more established techniques for creating lace effects on cakes including applique with fondant icing, and piping and brushwork with royal icing. The sensational lace cake designs included range from classic whites and pretty pastels to bolder Burlesque-inspired colourways. Each main cake is presented alongside a smaller spin-off idea, showing you how the effects can also be applied to cookies, mini cakes and fondant fancies to complement the theme. Not only does Zoe show you how to recreate the designs in the book, she also reveals how to take your own piece of lace and recreate it in sugar, as well as all the basic techniques you need to bake, level, and cover your cakes for a perfectly polished professional finish.

Very Good Salads is a seasonal cookbook filled with delicious salads, vegetable dishes and dips to accompany the ultimate falafel recipe.

Very Good Salads is filled with more than 50 Middle Eastern and Mediterranean-inspired recipes that showcase the best seasonal produce, with an emphasis on vegetarian and vegan dishes.

From Shuki Rosenboim and Louisa Allan, the team behind cult-favorite Very Good Falafel in Melbourne, Australia, this seasonal cookbook includes veggie-filled plates, salads, dips, pita and pickles, alongside the best chickpea falafel recipe.

Each dish makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za’atar, radish and fried pita; freekeh and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. In addition, the book shares recipes for traditional dips and the ultimate pita recipe that produces flawless bread to stuff or serve alongside salads and share plates. It’s simple, classic fare, but food that has earned Shuki and Louisa a place in Melbourne restaurant royalty.

This beautiful cookbook is the perfect gift for salad fiends, vegetable lovers, wholefood cooks and those looking for new and creative ways to enjoy the best seasonal produce.

Brian Baumgartner is best known for playing Kevin Malone in the US TV series of The Office - and Kevin Malone is best known for being a chilli master and the creator of 'Kevin's Famous Chili'. Like Kevin, Brian is a true chilli aficionado who is just as serious as his fictional counterpart about making the perfect pot. With over 150 recipes stamped with Brian's "seriously good" approval rating, Seriously Good Chili Cookbook celebrates all styles of chili - Texas chilli, chilli verde, veggie chilli, turkey and many other variations - with recipes contributed by celebrities, chefs and world championship chilli cook-off winners. Also included are helpful chilli-cooking tips and tricks as well as QR codes for exclusive video access.

Originally published in the 1930s, this is an exhaustively detailed and practical guide to bottling and preserving every type of meat, veg, fruit and liquid you can think of. Still of great practical use in today's kitchen. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include - Flowers Preserved Process and its Advantages - How to Bottle Fruit. In Water. For Syrup - Flowers Clips and Connectors for Vacuum Bottles - Temperatures - Fruit Rising in the Bottles - How to Bottle Fruit .In Syrup, In Water only - Wartime Suggestions. Shortage of Sugars - How to Bottle Fruit, Without Water or Sugar - The Store Room - How to Prepare Fruit For Bottling, etc . Arranged Alphabetically - Apples - Apricots - Barberries - Blackberries - Blackberries and Apples - Capsicums - Cherries - Cranberries - Dried Fruit - Currants, Black and Red - Damsons - Figs - Gooseberries - Grapes - Greengages - Loganberries - Mangoes - Mincemeat - Mixed Fruit Salad - Mulberries - Nectarines - Oranges - Lemons - Passion Fruit - Peaches - Pears - Plums - Quinces - Raspberries - Rhubarb, Method 1 with Water, Method 2 without Water, Method 3 In Syrup - Strawberries- Strawberries Without Syrup, for Jam - Whortleberries - Fruit Juice - Fruit Acid Syrup - Tomatoes, Without Water, Puree, With Water, To Remove Skins from Tomatoes - How to Bottle Vegetables - Asparagus - Beans French and Scarlet Runner - Beetroot - Broad Beans - Broccoli and Cauliflower - Carrots - Celery - Corn on the Cob -Globe Artichokes - Leeks - Marrow - Vegetable Macedoine - Peas - Potatoes and other Root Vegetables - Seakale - To use Bottled Vegetables - How to Bottle Poultry, Pheasants, Partridges, Rabbits, Brawn, etc - Potted Game and Poultry - Sausages - Brawn - Tongues - Soup How to Bottle - Dripping, Lard, Butter and other Fats - How to Bottle Fish - Sprats or Pilchards - How to Bottle Mushrooms - Bottle Fittings how to Remove them and Store them - Laquered Metal or Aluminium Covers - Glass Covers - Rubber Rings - Bottle Clips - Screw Bands - How to Cook Foods by Steam - Vegetables, Fish, Stock, Soup, Xmas Puddings - Flowers Patent Steam Cooking & Bottling Sterilizing - Invalid Cookery - Mutton Broth - Beef Tea - Beef or Chicken Jelly - To Cook Chicken for an Invalid - How to Sterilize Milk and Cream - Jam Making - Apricot Jam - Dried Apricot Jam - Blackberry Jam - Blackberry and Apple Jam - Black Current Jam - Cherry Jam -Damson Jam - Gooseberry Jam - Greengage Jam - Loganberry Jam - Marrow Jam or Marrow Ginger - Plum Jam - Raspberry Jam - Dry Raspberry Jam - Blackberry and Red Current Jam - Rhubarb Jam - Strawberry Jam - Suggestions for Mixed Fruit Jam - Jelly Making - Apple Blackberry - Blackberry Jelly - Blackberry and Apple Jelly - Black Current Jelly - Damson Jelly - Gooseberry Jelly etc

This book was written in 1954 by Jose del Carmen Garcia, a person that was passionate about eating and living healthy. He spent countless hours reading, researching and testing diets and their effect on health. This book presents his notes, findings and recommendations from his work. It is comforting to know that most of the principles that he describes in this book are consistent with what 60 years later are commonly accepted healthy diets. He also lived by these principles until one day at the age of 96 he went to sleep one night and never woke up. He is greatly missed, but this book will help readers understand and live by his legacy.

Many people often wish they could start over and begin a new career, but think they don't have the time, opportunity, or the courage to do so. Michael Lyons not only takes us along his journey of change, but shares some of the techniques and skills that proved valuable in pursuing his dream of becoming a chef. By employing industry-tested techniques he learned as a professional "Big Six" consultant, Michael was able to chase his dream in a calculated and methodical way. But make no mistake. Change is not easy and obstacles occur along the way, testing our resolve and determination. But for Michael, and for many of us, the end result of such personal journeys is satisfaction and achievements beyond our own expectations. Whether you've always wondered what life is like as a chef, or you're just interested in knowing what it takes to make a life change and succeed, "A Cook at Heart" provides a fun, humorous and insightful look into personal transformation.

In this book Harry Lythall documents some of his culinary escapades and attempts to show the culinary passive partner in a relationship just how easy it is to take some control, please your partner and woo her anew with breakfast in bed. This book should give a massive kick to liven up any relationship. Harry was married once before, which ended in disaster. He and his present Swedish wife are devoted to each other and have been so for over 21 years. Both partners actively work to keep the marriage alive. Harry's wife, Maj-Lis, is constantly spoiling him with good food and she is the dominant person in their marital kitchen. Harry has, however, turned the tables a little by spoiling Maj-Lis with breakfast in bed, and he has done so throughout the marriage. Harry Lythall was born in 1951 and served in her majesties Royal Air Force, taking a medical apprenticeship and then transferring to telecommunications. His education as an engineer continued after he left the RAF service. Harry is now an RF telecommunications engineer (BSc) and a licensed radio amateur. He has his own homepages at www.sm0vpo.com, which attract up to 3,000,000 visitors a year. He has published around 50 articles in technical journals around the world, seven of which he wrote himself in the Swedish language. Many of his projects have been translated into other languages, and technical hobby magazines often ask for permission to translate and use his work. Harry has become somewhat of a guru on radio in the hamradio world. Perhaps he will become known for his unique way of strengthening relationships? Most wives will love this book. Husbands may hate it.

From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern Provence-Alpes-Côte d’Azur, featuring recipes that reflect the Provençal table from a modern perspective.

The charms of le sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In Le Sud, Rebekah Peppler distills these flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories.

The region—and its many culinary viewpoints—spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes—from drinks to savory to sweet—that capture the modern tables and life lived around them in the south of France today.

Le Sud’s transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in À Table—her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity.

Interwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d’Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader’s knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate.

Le Sud is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many.

A brand new and essential book from award-winning and bestselling cook Anna Jones.

Anna Jones gives her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet.

Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there’s practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps.

EASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph.

It is a unique cookbook with original Ukrainian recipes and use of gluten-free flours and grains flavored with Nadejda Reilly's personal touch. It contains brief history of Ukraine and cultural and traditional background of it's people. In addition, it includes author's personal stories of faith as well as her cooking and baking experiences and who influenced them.