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.

Tired of the boring chain restaurant scene? Recipes from Historic Texas will please your palate and nourish your mind. Enjoy a unique bit of Texas history by visiting a wide variety of restaurants located in unusual historic settings-a gritsmill, a Dr. Pepper bottling plant, a church, and a funeral home, to name a few. Two recipes from each establishment are offered to form a well balanced selection of Texas cuisine. A brief history of each of the 70 restaurants is included, followed by basic information such as hours of operation, location, and other important details. The recipes themselves are an eclectic mix of the simple and the exotic, from the Cowboy Omelet at Beaumont's The Pig Stand to the Jicama Salad at Dallas's famous Mansion on Turtle Creek. Two indexes, one to restaurants and the other to recipes, make the book equally useful as both a travel guide and a cook book.

Anyone who has walked through the doors of The Cinnamon Club Restaurant housed in London's Old Westminster Library building could not help but be impressed by what Iqbal Wahhab and Vivek Singh have created within. In conjunction with two-star Michelin chef Eric Chavot they have created an award-winning cuisine that has revolutionised the traditional view of Indian restaurant food. "The Cinnamon Club Cookbook "recreates the dishes that have brought the restaurant so much praise since first opening in 2001. All the Cinnamon Club favourites are here as well as recipes for breakfasts and the legendary Cinnamon Club cocktails. This is an Indian cookery book like no other before and seems certain to set the standard for some long time to come.

CONTENTS - FOREWORD I BASIC FOOD INGREDIENTS - II MILK AND MILK PRODUCTS - III CONFECTIONARY, COCOA, COFFEE AND TEA - IV DESSERT POWDERS AND PUDDINGS - V SAUCES, DRESSINGS AND PICKLES - VI FISH, FRIED FOODS, HEALTH FOOD, NUTS, BREAD, SOY PRODUCTS, BAKIKG POWDER - VII PIE FILLINGS AND PIES - VlII COOKIES, DOUGHNUTS AND CAKES - IX FLAVORS, SYRUPS AND BEVERAGES - X FRUITS AND VEGETABLES - XI CANNED GOODS - XII JELLIES AND PRESERVES - XIII PLANT SANITATION AND SANITARY FOOD CONTROL - XIV COMPOSITION OF FOODS AND PREVENTION OF CAKING - XV PRESERVATION OF FOODS BY DEHYDRATION AND FREEZING - WEIGHTS AND MEASURES - CHEMICAL GLOSSARY - ABBREVIATIONS - BIBLIOGRAPHY - INDEX - FOREWORD - This book is written for everybody interested in the preparation of food from the manufacturing plant executive, the food chemist, and the food salesman, right down to the housewife. The author's knowledge of the subject is based on scientific training and many years of practical, first-hand experience in the manufacture of foods. In addition to compiling the results of his own experience, he has included methods developed and used by other specialists in the field. Whether the food manufacturer has an old, well-established business or is just starting up a small plant, it is hoped that this book will be an essential part of his equipment. To the established manufacturer, it presents the latest developments and the newest scientific methods in the field of food production. To the beginner, it offers the fundamentals on materials and methods, without which he cannot hope to be successfuL Although the production of good, nutritious food is still an art, as it has always been, in this age of rapid scientific development and ever-increasing knowledge, it is fast becoming an exact science. The food manufacturer must plan wisely and prepare his products scientifically and with understanding. This book presents the manufacture of food as a series of operations governed by well-defined physical, chemical, and bacteriological principles which must be understood and carefully followed for good results. Here are scientific, factory-tested formulas for making hundreds of commercial food products in the canning, flavoring, beverage, confectionery, bakery, condiment, dairy, meat, fish, and allied industries. The sections on plant sanitation and food handling present the latest scientific methods of hygienic control in the food industry. The most modern developments in the fields of dehydration and freezing of fruits and vegetables are completely discussed in a comprehensive chapter on the subject.

WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018 From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice. The Christmas Chronicles is the story of Nigel Slater's love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months. Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comte and Taleggio, salt crust potatoes with blue cheese and goat's curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread. Packed with feasts, folktales, myths and memoir and all told in Nigel's warm and intimate signature style, The Christmas Chronicles is the only book you'll ever need for winter.

This book features delicious Spanish vegetarian, Mediterranean diet, and tapas recipes from an authentic Spanish chef who uses only the best natural ingredients including his favorite superfood quinoa. This Spanish cookbook offers you a complete range of Spanish and Mediterranean food ideas, and reveals secret recipes for many of Spain's most popular vegetarian dishes. All recipes are tested and prepared by chef Jorge Christian who knows from experience on how to cater to American taste. Here you have a guideline with quick and easy to do vegetarian, full meal and tapas recipes from Spain; the recipes are a complete presentation to the wonderful world of Mediterranean diet for you and your family. In this diet cooking book, you will learn that Spanish, Portuguese and most Mediterranean diet dishes consist of fresh, whole foods, and moderate amounts of dairy foods and healthy fats.

Answer all your fudge-making questions in one handy book, with The Little Book of Questions on Fudge. This book will guide you through the fudge-making process, including a brief history of the sweet treats, what equipment you'll need and essential confectionery techniques. It also contains a wide variety of recipes to try, from traditional old-time recipes to creative modern twists. For fudge-making novices, and even those with a little experience, The Little Book of Questions on Fudge is simply a kitchen essential. The Little Book of Questions Series offers a collection of fun and unique practical guides on a wide range of subjects. These essential books contain a wealth of information and handy tips in an easy to digest Question and Answer format.

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J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.

From tequila to mezcal, from spicy margaritas to sipping neat: this is the ultimate guide to drinking agave spirits.

Tequila and mezcal have never been so popular: from spicy margaritas to sipping them neat.

Mexico-based agave journalist and photographer Anna Bruce dives into everything you need to know about tequila, mezcal, bacanora, raicilla and sotol, the people behind the bottles, and the many ways to enjoy your drink.

Recipe for a Balanced Mom Is a necessity for any mother attempting to maintain balance in her hectic life. Learn how to be a satisfied and content mom while continuing your commitment to develop as an individual. Create healthy and nutritious meals that you and your family can enjoy. Discover new ways to maintain body, mind and spirit in order to be a healthier, happier you. An Inspirational Cookbook By Moms for Moms

The Kitchenary is a unique combination of Italian cooking terms and attitudes regarding cuisine presented in Italian and English. University Italian instructor Brook Nestor brings 18 years of insight to the impassioned cook, traveler and language buff. Discover little-known facts about staples in the Italian diet: was pasta imported from China? Learn language subtleties like the difference between salami and salumi or tavola and tavolo. Want to be a welcome guest? Find out how to eat, speak and act at an Italian table. Italians have a great sense of pride regarding their culinary history, particularly for their regional dishes. However, their traditions are being threatened by modern industry and the encroachment of corporate interests in the food sector. This has led to the establishment of such organizations as Slow Food, dedicated to preserving all aspects of culinary tradition, including the sacrosanct activity of consuming a meal at an Italian table. Enjoy familiarizing yourself with these terms and becoming proficient in Italian kitchenese. participate or simply follow your nose to the table, these words will be meaningful to you: Buon appetito

Join chef and author Jerry Mai as she shares the iconic dishes and street-food eats that are enjoyed throughout Vietnam, from morning to midnight. As the sun rises, mornings start early in Vietnam: locals perch on plastic stools, slurping large bowls of beef pho, while others grab a crispy pork banh mi for breakfast on the go. Lunch might include delicious grilled meats piled high onto rice, or a cold noodle salad to help stay cool in the midday heat. Weaving through the bustling streets, snacks are all around: rice paper rolls, savoury pancakes, sweet treats, drinks and more. At the end of the day, grilled or barbecued savoury snacks are the perfect foil for freshly brewed beer and are the best prelude to dinner - a communal feast of shared dishes. This is how Vietnam eats, and you'll find it all here in Vietnam: Morning to Midnight.