On a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-holding and fledgling cooking and growing school, The Edible Flower. In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows. Feast, celebrate and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks and drinks, at once fresh and flavourful and absolutely stunning to serve. Recipes include: Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula, Pot Marigold Soda Bread, Lilac Panna Cotta with Strawberries, Rice with Lemon Verbena, Cardamom & Edible Flower Petals, Marigold Petal Pasta, Courgette Flower Tacos, Carnation and Blackberry Cooler, Slow Roast Lamb with Lavender, Lemon & Apricots, Blackberry & Sweet Geranium Tart, Vietnamese Summer Rolls with Violas, Aubergine Katsu Curry with Pickled Magnolia and many more ...

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.

Used as a step-by-step guide or as a personal manifesto for living large, "The Party Girl Cookbook" includes ideas for invitations, party favors, decorations, music, games, costumes, and more than 150 party recipes.

Move over, Martha No one knows how to party like a Wild Woman. She can bring home the bacon, fry it up, and entertain you all at the same time. Part how-to, part history, and 100 percent hilarious, Wild Women Throw a Party is the gift book of the season. Master chef and co-author of the wildly popular Wild Women in the Kitchen, Lynette Shirk has stirred up a best-selling batch of stories, anecdotes, historical facts, recipes, and favorite foods inspired by well-known Wild Women--from Dorothy Parker to Sarah Jessica Parker--and you are invited to a celebration of famed femmes and recipes for fun based on their stories. Let's party like it's 1929 with Jazz-Age babe Zelda Fitzgerald Highlights include Dorothy Parker's Cocktail Party, Silver Screen Queens' Oscar Night, Joan Crawford's Mother's Day "Mommy Dearest" Breakfast, and Mary Pickford's Picnic at Pickfair. And nothing beats Dolly Parton's Dixie Stampede. But you might want to try the Better Than a Spaghetti Western Pasta Pajama Party, in homage to Sophia Loren. Who knew that dangerous debutante Peggy Guggenheim, famous for her arty party salons, was also a gifted gourmet? Or that when Eleanor Roosevelt wasn't serving at soup kitchens, she was throwing and attending the most elegant "do's" around. From Dollywood to Hollywood, these dazzling dames and sassy sauciers know how to sling spaghetti, toss any salad, and dish up the desserts. * 110 original recipes by a master chef and bonafide Wild Woman. * Features 15 black-and-white photos of famous Wild Women and a fun, colorful design.

Take the stress out of weeknight dinners by letting a well-stocked pantry, fridge and freezer do the work for you. Justine Schofield shows you how, with more than 100 simple meals based on everyday staples.

Meet your new go-to meals: easy-cheesy spinach gratin (frozen spinach + breadcrumbs + cheese); fish and potato cakes with tangy tartare (canned fish + potato + yoghurt + pickles); and a lemony Greek chicken and pea tray bake (chicken + frozen peas + lemons + dried oregano).

With dinners this simple you even have time for dessert! Add some weeknight magic with baked apple slippers (apples + puff pastry + sugar) or tropical rice pudding (rice + milk + pineapple + spices).

Fast, delicious weeknight dinners have never been easier.

Close your eyes and think of a place where the sky meets the sea; where the weather changes from moment to moment; and where the coastline is beautifully rugged and where surf breaks on endless sandy shores. This is Cornwall. In Sea & Shore, Emily Scott brings together the magic of this beautiful part of the world, with over 80 simple and seasonal recipes for the home cook. Sea & Shore is more than just a cookbook; it shares the connection between food, a sense of place and storytelling. With stunning photography, it translates experience and memories into ingredients that come together as simple, rustic dishes that anyone can easily recreate at home.

Taking a food-forward, modern approach to the laws of kashrut, 100 original recipes showcase the breadth of flavors, textures, ingredients, and techniques available while keeping kosher. Modern Kosher presents culturally Jewish recipes from Ashkenazi, Sephardic, and contemporary Israeli traditions; dishes from Latin, Asian, and other international cuisines for the kosher table; and highly practical pantry recipes, including stocks, sauces, oils, and pickles, plus the ultimate recipes for schmaltz and gribenes to enhance the reader s everyday cooking. Vegans, vegetarians, and gluten-free cooks will all find recipes to share. Whether planning a family holiday or a weeknight dinner with friends, Modern Kosher is elevated comfort food of the most delicious sort.

'If you were to only have one Slater cookbook in your life, this is it' OFM, Books of the Year 'He is king among food writers' Nigella Lawson 'Slater's best book' Diana Henry, Sunday Telegraph A Cook's Book is the story of Nigel Slater's life in the kitchen. From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes. He writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. This is the essential Nigel Slater.

The companion cookbook to Dr. Hyman's New York Times bestselling Food: What the Heck Should I Eat?, featuring more than 100 delicious and nutritious recipes for weight loss and lifelong health.

Dr. Mark Hyman's Food: What the Heck Should I Eat? revolutionized the way we view food, busting long-held nutritional myths that have sabotaged our health and kept us away from delicious foods that are actually good for us. Now, in this companion cookbook, Dr. Hyman shares more than 100 delicious recipes to help you create a balanced diet for weight loss, longevity, and optimum health. Food is medicine, and medicine never tasted or felt so good.

The recipes in Food: What the Heck Should I Cook? highlight the benefits of good fats, fresh veggies, nuts, legumes, and responsibly harvested ingredients of all kinds. Whether you follow a vegan, Paleo, Pegan, grain-free, or dairy-free diet, you'll find dozens of mouthwatering dishes, including:

• Mussels and Fennel in White Wine Broth
• Golden Cauliflower Caesar Salad
• Herbed Mini-Meatballs with Butternut Noodles
• Lemon Berry Rose Cream Cake
• and many more

Americans are on a roll in the kitchen -- we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great?

Modeled on Strunk and White's "The Elements of Style," "The Elements of Cooking" is an opinionated volume by Michael Ruhlman -- the award-winning and bestselling author of "The Making of a Chef" and coauthor of "The French Laundry Cookbook" -- that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student.

Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook.

With hundreds of entries from acid to zester, here is all the information -- no more and no less -- you need to cook, as well as countless tips (including only one recipe in the entire book, for the "magic elixir of the kitchen") and no-nonsense advice on how to be a great cook. You'll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great.

Eight short, beautifully written essays outline what it takes not merely to cook but to cook well: understanding heat, using the right tools (there are only five of them), cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the elusive, most important skill to have in the kitchen, finesse.

Part of a striking upheaval in attitudes to food and cooking between the wars, The Gentle Art of Cookery was published to immediate success in 1921, providing a level of detail that was unusual amongst its contemporaries, while inspiring its readers with its daring recipe selection. With chapters entitled 'Dishes from the Arabian Nights', 'The Alchemist's Cupboard', and a collection of startlingly original 'Flower Recipes', in which renowned herbalist Hilda Leyel and her assistant Olga Hartley revive the medieval use of flowers for food with recipes such as Rose Ice Cream, Nasturtium Salad, and Marmalade of Violets, this book can't help but capture the imagination of even the most jaded of recipe readers. With its intensely modern focus on vegetables - six chapters devoted to vegetables, pulses, nuts and grains - revival of old tastes and suggestions of new ones, this book points towards the sophisticated work of modern molecular gastronomy and demonstrates how elegant and innovative British food can be. Classic Voices in Food is a significant new series bringing you a fascinating perspective on the tastes of times gone by, as well as delicious recipes, engaging text and original illustrations that will draw you in and leave you hungry for more. Reproduced unabridged from the finest texts on food in English from the 19th to the mid-20th century, each voice conveys the unique flavour of its times, while still being astonishingly relevant to today's cook. Filled with passion, enthusiasm and, above all else, a timeless understanding of good food, the Classic Voices in Food series is an essential new source of reference and inspiration for all food lovers.

From big city bites to small town tastes, feed your interdimensional demon inside with a smorgasbord of paranormal-inspired recipes with the first-ever official Ghostbusters cookbook! Who you gonna call... to eat?! Featuring more than 50 recipes inspired by the beloved Ghostbusters 1984 film and continuing into present day with Ghostbusters: Afterlife, this cookbook celebrates the bold personalities of Egon, Venkman, Zeddemore, and Stantz, along with the spooks, spectres, and ghosts that tried to transform New York City to a Babylonian dystopia. But they're not alone - they've got company with a new generation of Ghostbusters like Phoebe, Trevor, Podcast, and Lucky that saved Summerville, Oklahoma from the second coming of Gozer! In fact, it's Podcast's, well, podcast that inspires this book! Now he and Ray are combing through the Ghostbusters archives and recording new episodes to bring the group's favorite new and old foods to delicious life. With luscious full-color photography and packed with the fun and spirit of the films, Ghostbusters: The Official Cookbook is a must-have for foodies and paranormal investigative fans alike.

Sherrie Hewson - who was a semi-finalist on "Celebrity Masterchef" and owned her own restaurant - loves to cook. Her kitchen is a world away from her working life as an actress and presenter, and is where she constantly dreams up new recipes to try on family and friends. As a busy mother and now a grandmother, she loves nothing more than to take care of her family with delicious and tasty meals. She's been writing down her recipes for decades and now she's sharing over 100 of her favourites with us - from traditional dishes she learned from her own grandmother to thoroughly modern recipes you and your family will love too. All are delicious, easy to prepare and sure to inspire you.Most people know Sherrie Hewson for her iconic roles in hit shows such as "Coronation Street," "Benidorm," the Carry On series and, of course, she's been a Loose Woman for over a decade. Sherrie was also a semi-finalist on "Celebrity MasterChef" and has owned her own restaurant - away from showbiz, she loves to cook. Her kitchen is a world away from her working life in front of the cameras, and in it she is constantly dreaming up new recipes for her family and friends and sharing her love of good food with her grandchildren. Now she wants to share over 100 of her favourite recipes with us, from traditional dishes she learned from her own grandmother to thoroughly modern recipes you and your family will love, too. Here you will find comforting, tasty family meals, stylish, sophisticated dishes that will wow your friends, and a whole section devoted to cooking for - and with - the kids. Sherrie believes that cooking should be creative, theatrical and fun, and her book provides delicious inspiration for the whole family.

Love lasagne? Why not twist that up and try these 60 ultra-tasty dishes that all use simple but clever layering techniques to create a new way to present family favourites.

Between these sheets you'll find lots of familiar dishes inventively layered with poppadoms, ribboned vegetables, tortilla wraps, pancakes or pasta to construct beautifully simple midweek suppers or impressive weekend feasts. Try chicken quesadilla lasagne, pulled pork nacho bake, cherry and hazelnut meringue layer cake and for traditionalists there is the ultimate vegetarian lasagne made with four types of mushroom and five cheeses.

This creative cookbook is for anyone who wants to have fun with their cooking and shake up their dinner routine.

At Bonsai Steiner-Waldorf Kindergarten, the children happily clean their plates at every meal, even when they're served Brussels sprouts or kale! Meals are nutritious, delicious, vegetarian and 100% natural. This beautifully illustrated cookbook contains over 80 seasonal recipes that celebrate nature: from campfire soup to strawberry ice lollies, swede fries to kale pasta, and green pea cake to cherry focaccia. Living and eating holistically, in tune with the natural world, is key to the philosophy at Bonsai. Food forms part of play and meals are fun: the children grow vegetables and forage for herbs and berries; they help to peel, chop and bake; food is involved in play and songs, and is celebrated through seasonal festivals. As well as offering new ways to serve a range of delicious vegetables, grains and fruit, this inspirational book contains a wealth of advice on developing your own food culture and encouraging children to enjoy healthy food. Recipes are fully adapted to serve either a family of four, or forty children.