Satisfy that chocolate craving as soon as it strikes with Mug Cakes: Chocolate - over 30 recipes for quick and delicious chocolate cakes that require minimal effort and time. Mix a simple batter in a mug with a fork, using whatever ingredients you have in your cupboard, microwave for a few minutes, and zap! You have a heavenly, gooey cake to indulge in all by yourself. Mug Cakes: Chocolate shares recipes for all varieties of chocolate cakes, from the simple dark chocolate; banana and chocolate; and chocolate orange to cakes which push your mug-cake-making skills to the max, like the swirl marshmallow or marble cake. Use your chocolate favourites of Nutella, Crunchie bars or Oreos and make irresistible cakes in a matter of minutes. Ideal for one (or maybe two if you're feeling friendly), these cakes are perfect for when you're low on ingredients or don't want the effort of making a large cake that takes an hour to cook. When you're looking for a quick treat - in front of the TV, for kids after school, or for an impromptu dessert - Mug Cakes: Chocolate will have you sorted. With a cute design and photographs to show you that these cakes really do turn out looking scrumptious, all you need is five minutes to spare, a microwave, and a serious cake craving!

From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes - that are so quick to make they're achievable on any night of the week. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we're home late, tired after work, and don't have time to buy lots of ingredients, it can just seem too complicated. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters are broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna's new book is a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.

Hunter Gather Cook Handbook combines accessible and inspirational instruction for foraging, game & fire cookery with over 40 recipes for the finest wild food. This new gift edition aims to set the reader on a fulfilling, lifelong path of culinary adventures and food DIY, and inspire them to embrace the lifestyle that surrounds the 21st-century hunter-gatherer. With clear guides to foraging wild plants and fungi, and extensive information on deer, rabbit, pheasant, partridge, wood pigeon and duck, including hunting and butchery, it makes wild food accessible and aims to take away any sense of trepidation. For readers that already consider themselves well versed in the ways of the 21st-century hunter-gatherer, it hopes to extend their culinary repertoire, and take their experimentation and enjoyment to the next level. Includes methods of making and cooking with fire, including clay ovens and Swedish log candles, illustrated butchery guides, recipes for deer, rabbit, pigeon, partridge, pheasant and duck, advice on foraging, wild plant and mushroom identification guides, recipes for sauces, sides and basics.

This practical pocket guide includes 194 edible fruits, nuts and seeds, flowers, greens and vegetables, herbs, roots, whole plants, fungi, seaweeds and shellfish that you can forage in the UK and Europe.

Each species account includes accurate artworks and concise descriptions outlining essential details to help you identify species in the field, as well as information on where you can find species and helpful tips on how to cook and bake with the food you forage.

The author's introduction offers practical advice on foraging safely and legally and outlines how to prepare and preserve your foraged foods, including making mead and jam, drying herbs, storing mushrooms for later use and how to safely prepare foraged shellfish. The helpful fold-out poster shows common edible species grouped by season and by habitat.

Through her books, columns and master-classes Denise Phillips has gained a reputation as the doyenne of Jewish cookery, and her enticing and stylish recipes are an original blend of the old and the new. Now, in her eagerly-awaited new book, she presents over 200 of the best of them from around the world, giving also the background and rich history of Jewish cuisine and customs over the centuries through which it has evolved. In this sense, Jewish cookery is arguably the first example of 'fusion' cooking, being a melange of the various local food and cooking customs of the countries that Jews have lived in and travelled through that are then adapted for Jewish dietary laws, holiday rituals and symbolism. Whether for entertaining with style, cooking for the family or providing the traditional dishes for the Jewish festivals, this book will prove indispensible...and you don't have to be Jewish to use and enjoy it!

A richly illustrated guide to edible mushrooms by one of Europe's leading fungi experts In this beautifully illustrated introductory guide, Jens Petersen shows how to successfully identify and forage for edible mushrooms, and then how to prepare them for the table to ensure a delicious culinary experience, even if you're a first-time forager. Accessible and user-friendly, the book opens with a substantial introduction to fungi-what to look for, where to find them and how to collect and cook them. Other topics include edible and poisonous fungi, conserving mushrooms and other uses of fungi. The book then covers the most common major groups, including morels, wood cauliflower, polypores, boletes, tooth fungi, chanterelles, horn of plenty, brittlegills, milkcaps, agarics, puffballs and jelly fungi. For many of these groups, notable subkinds are given their own treatment. With practice, the book will enable you to identify mushrooms such as yellow chanterelles, blueing boletes with orange tube mouths, green brittlegills and milkcaps with orange milk. Featuring more than 400 stunning colour photographs and more than forty black-and-white illustrations, this book will enhance the experience of every mushroom forager and wild-table chef.

Most fruits and vegetables can be used for preserving, and what better and more satisfying way to use up home-grown or local produce than to puree, pickle, bottle or salt it and consume it throughout the year! There are several different methods of preserving fruits and vegetables and all give delicious results. Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles and salted vegetables are all practical and economical ways to preserve seasonal produce. And you don't need a load of kitchen gadgets and equipment to get started: a heavy-based pan, a funnel, a sugar thermometer and a selection of glass storage jars are all you need.

100 delicious recipes – all under 400 calories – from the authors of Pinch of Nom, the fastest-selling cookbook of all time.

Great-tasting recipes. Hassle-free slimming.

Featuring proper breakfasts, light takes on family favourites, cheeky fakeaways and speedy midweek meals, Pinch of Nom Everyday Light is full of hearty, everyday recipes – nearly half of which are vegetarian. From Fish and Chips to Pizza Loaded Fries, Sloppy Dogs to Firecracker Prawns, and Hash Brown Breakfast Bake to Crying Tiger Beef, every recipe is under 400 calories including accompaniments, and has been tried and tested by twenty Pinch of Nom community members.

'These tasty, healthy recipes are so easy and made with simple-to-find ingredients. We’re so proud of this food that the whole family can enjoy together. We hope you like making the dishes, but mostly we hope you love eating them!' - Kate & Kay

Remember the nut-covered, pink-coloured cheese balls served at grandma's house for the holidays? Well, these are not your grandma's cheese balls. Updated for contemporary tastes, Michelle Buffardi's cheese balls come in both savoury and sweet flavors, like cheddar, blue cheese, and Buffalo wing sauce, or Bing cherry, rum, and pecan. And cheese balls are just part of the story. Many of the recipes, photographed in gorgeous full colour, are in adorable shapes for all kinds of occasions, such as an Easter egg, Thanksgiving turkey, or a Christmas ornament. Other designs are just plain fun, like the Nacho Cat, a Wise and Cheesy Owl, or one that looks like a pizza fresh from the oven. There is so much interest in bringing old-fashioned foods back into style, and this is no exception. Perfect for food lovers with crafty flair or anyone who loves to entertain, this book, with more than fifty inventive recipes and designs, is sure to be turned to again and again.

I’m Joe Wicks, and it’s my mission to help families everywhere eat better. Because eating well should be easy – for everyone.

What we eat each day has a huge impact on how we feel. From an energy-boosting breakfast to satisfying dinners for the whole family, the food you eat can transform your day. So I’ve created over 100 recipes to take the stress out of healthy home cooking. With nutritious meals designed for energy and balance, this is food that will put a spring in your step and have you feeling your best.

Includes:

• Brilliant breakfasts to start the day right
• Home-cook hacks for when time is tight
• Easy weeknight dinners
• Energy-packed snacks
• Mood-boosting main meals
• Good food to feed a crowd
• Super-tasty sweet treats

Packed with tasty meals that are quick to get on the table, and that everyone will love, it’s never been easier or simpler to eat well.

Panini are little sandwiches that are put through a press that warms up the filling and gives the bread a delicious grilled flavor. Ten years ago, you would have had to get on a plane and gone to Italy to enjoy one, but today you can find panini everywhere--in Italian restaurants, restaurant chains like Panera, even higher-end supermarkets are selling panini in their take-out foods sections. Because its popularity, the panini press (think a small George Foreman Grill) has become the hottest selling small appliance on the market. Everyone is selling them. Williams-Sonoma and Sur La Table carry brands like LeCreuset, All-Clad, and Krups, while Target sells a Hamilton Beach model for less than $50 and Wal-Mart a Breadman version for $39.95.
"Panini Express" contains easy recipes for 70 deliciously different sandwiches you can make using your panini press. "Panini Express" does not confine itself only to authentic Italian Panini recipes, but instead will explore a world of flavors (like the Catskill Cubano with ham, turkey, Swiss, and a hoisin-lime dressing). In addition to the sandwich recipes, there are recipes for four homemade breads if you want your sandwiches completely from scratch, as well as for mayonnaises, spreads, and other tasty sandwich slathers to up the flavor quotient.

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker's percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills. THE NEW EDITION INCLUDES: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.

The Serious New Cook Cookbook features recipes that appeal to the familiar and the new, drawing beginning cooks into the fold by appealing to what they already know and want (meatballs, spaghetti with meat sauce, simple DIY sushi, onion dip with chips, milkshakes, cupcakes) and taking them to the next level with new, multicultural tastes to love: bulgogi meatballs, wild mushroom pot pie, romesco dip, onigiri rice balls, double dalgona milkshakes, and mochi ice cream, and introducing important techniques such as braising meat, making a roux, cooking perfect sushi rice, and fixing a broken buttercream. The recipes are organised into 23 trios, with one core recipe that introduces a technique or concept, followed by two additional recipes that further exemplify the technique or concept. Stunning photos accompany every recipe, including step-by-step photos for the first recipe in every trio, which show readers what each step should look like as they cook. And, unlike other cookbooks that offer a cooking school section that most readers never use, Serious New Cook builds the lessons and tips into the recipes it s like having a chef explaining things as you cook. Readers not only learn to cook each dish, but become more knowledgeable, deeply skilled cooks in the process. There are few cookbooks that address the needs of young adults who have advanced and adventurous palates, but who don t have the cooking skills necessary to make the foods they love to eat. Existing cookbooks lack the built-in lessons and hand-holding young adult cooks and even newbie adult cooks! require. The Serious New Cook Cookbook fills that gap.

Fortnum & Mason Food & Drink Awards 2015 | Highly Commended Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat - it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process - this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen. There is also a directory that tells you where to purchase the best-quality equipment from for all your smoking and curing needs at home.

An adorable collection of birthday cakes boasting the unique but easily achievable modeling skills of internationally renowned cake designer and sugar modeler Maisie Parrish. Each charming new design is ideal for creating extra-special birthday party cakes or for adding a unique personal touch tailored to the recipient. Includes the ever-popular cupcakes and minicakes and, for the first time, amazing sugarpaste techniques for adding graphic designs to compliment cakes and characters. With simple sugarcrafting techniques, figure modeling instructions and clear step-by-step photography, designs are ideal for both beginner and intermediate sugarcrafters. With over 25 character cake toppers and expert advice on covering, storing and transporting your cake, this is the ultimate birthday cake resource.

* THE TOP 10 SUNDAY TIMES BESTSELLER * Delicious doesn't have to be expensive. With easy, flavour-packed recipes for £1.25 per portion and simple meal plans with shopping lists to take the stress out of meal times, Beat the Budget will show you how to save time, money and get incredible food on the table every day. Make your friends a showstopping Boujee Brunch, your family a mouth-watering Gnocchi Bolognaise Bake, or yourself a nourishing Miso Noodle Bowl in less than 15 minutes. With tips on Meal Prepping and how to make many recipes in your slow cooker or air fryer, this book has everything you need on a budget. Sections include: Breakfast - healthy & filling to start your day right Soups, Salads & Sides - vibrant lunches and cosy comforts 15 Minutes or Less - save time and money One-Pot Wonders - easy recipes that don't fill the dishwasher Weeknight Winners - simple dinners for busy days Fakeaways - your favourites at home & Sweet - quick treats that don't cost the earth

Immerse yourself in the atmosphere of your favourite series by making delicious cocktails inspired by the world of Peaky Blinders, the hit drama seen on the BBC, Netflix and around the world! Birmingham Sour, Derby, Easy Dizzy ... this officially licensed book includes 40 easy-to-make cocktail recipes made from whiskey, gin and other tipples so that you can sip like a member of the Shelby clan. Featuring photography of the cast and settings from the award-winning BBC period crime drama Peaky Blinders, impress your guests with historically inspired: Whiskey Cocktails: Vendetta, Red Horse, John Shelby, Birmingham Sour, The Bloody Hand, The Shelby Julep, Easy Dizzy, Mr Sabini, The 1919, Section D, Inspector Campbell, Freddy Thorne, Ulster Force, Billy Kimber, Daniel Owen Gin Cocktails: Last World, Epsom, Mrs Changretta, The Garrison, Gibson, Bobby, Tommy Shelby, Arthur's Coffee, Michael Gray, Mrs Ross, White Horse, Scrap, Black Country, Revolution, Five Bells Cocktails with Other Spirits including Rum, Cognac and Vodka: West High, Angel, Derby, Grand Duke, Pimm's Number 1, By Order of the Peaky Blinders, Champagne Cocktail, Tatiana, Sparkling Suzie, Grace Shelby Choose a recipe, settle in in a good leather chair, loosen your starched collar and enjoy the moment!