**New for 2021: celebrate the life and legacy of the inimitable food writer with WORLD TRAVEL, Bourdain's guide to the global food scene, compiled by his long-time assistant and cookbook co-author** Brash, wild, original and badass. This is Anthony Bourdain's interpretation of a normal cookbook. As a restaurant professional, Bourdain spent his life on the fringes of normality - he worked while normal people played, and played while normal people slept. Since then he has settled (kind of) into family life and is cooking for the people he loves rather than people who pay. These are the recipes he turns to when called in for pancake service at sleepover parties or when preparing a violence-free family dinner. Each and every word is informed by his years in the industry and a life dedicated to food. This is a man who has declared the club sandwich as America's Enemy and wants you to understand the principles of Bad Sandwich Theory. He has distilled his views on dessert to this: it should always be Stilton. With a striking Ralph Steadman illustration for the cover and photography that somehow manages to be both strangely beautiful and utterly grotesque, this cookbook - Bourdain's first in ten years - is a home-cooking, home-entertaining cookbook like no other.

2000 Family Meals contains hundreds of recipes (plus variations) for every occasion.

There are ideas for breakfasts, lunches, dinners and desserts. The meals have been chosen with families in mind and can all be made quickly, and easily be customised to suit the tastes of different family members. And with these family-friendly recipes, the children can get involved with the cooking too, learning to make their own ravioli or bake their fi rst cake.

In addition to traditional dishes such as spaghetti Bolognese, macaroni and cheese and pot roast, there are tempting recipes sourced from around the world that are sure to become family favourites.

Contents: Healthy breakfasts; Mid-week meals; Pizza and pasta; Rice and noodle dishes; Packed lunches and picnics; BBQs and parties; Tasty desserts

Ron Douglas reveals the secret recipes from America's restaurants-- The Cheesecake Factory(TM), The Olive Garden(TM), P.F. Chang's(TM), Red Lobster(TM), and many more--and shows readers how to make them at home for a fraction of the price.
The average American family eats out three or more times per week, which translates into hundreds of dollars spent on food each month. In these hard economic times, families simply can't afford to keep paying these high prices. And Ron Douglas has spent the past five years of his life ensuring that we won't have to. With the help of a test kitchen and more than 45,000 tasters, he uncovered the carefully guarded recipes of the most popular meals at restaurants across the country. With his easy-to-follow steps, families can now enjoy the meals they love most at a price they can actually afford.
KFC's Famous Fried Chicken, Chili's Southwest Chicken Chili, Olive Garden's Breadsticks, and Cheesecake Factory's Oreo Cheesecake are just a few of the many famous and delicious recipes included. And because each recipe has been tested by Ron's incredible network of tens of thousands of testers, they are indistinguishable from the originals.
These best-kept secrets can save you thousands of dollars a year and will put delicious meals on the table that the whole family will enjoy.

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.

Travel through the exciting culinary world of Final Fantasy XIV. Journey through the rich culinary landscape of Hydaelyn. Featuring favorite flavors from across Eorzea and easy-to-follow instructions, this tome provides numerous tips on how to make the most of your ingredients. Start your day with Farmer's Breakfast, famed throughout Norvrandt; savor the Knight's Bread of Coerthas; dive into La Nocea's Rolanberry Cheesecake, and many more. *Perfect for every home cook. With step-by-step directions and beautiful photos, learn to make iconic in-game foods, bringing the lush culinary landscape of Final Fantasy XIV to life. *Recipes for every occasion. From quick snacks you can enjoy while exploring Eorzea to decadent desserts and meals fit for royalty, this book contains recipes for both simple and celebratory fare. .A stunning addition to your collection. This exquisitely detailed hardcover book is the perfect acquisition for your kitchen library-a must have for every Final Fantasy fan.

Make waves in your kitchen and create a feast fit for a mermaid Dive into this magical under-the-sea adventure and bring the mysterious mermaids to life in this shimmering cookbook filled with pearls and sparkles. Whether you want to build a Sandcastle Cake, bake Turtle Waffles, concoct Jam Clams or create a Sealicious Smoothie, The Mermaid Cookbook is packed with recipes perfect for parties and times when you want to mermaze your guests.

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.

In "The Elements of Cooking, New York Times "bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. "The Elements of Cooking "gives everyone the tools they need to go from being a good cook to a great one.

A classic beginner's guide to basic home fermentation of just about anything, Basic Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate-in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?

Karen Martini’s COOK: The Only Book You Need in the Kitchen is the essential Australian cookbook for the food you’re cooking at home today. Covering a generous breadth of cuisines and ingredients across well over 1000 recipes, this book bursts with Karen’s love of cooking, and the inspiring ideas and enduring principles that make her flavours timeless.

With an acclaimed career spanning decades, and the influence of her Tunisian-Italian heritage, Karen has forged a path for female chefs and cooks across the country, and here she shares the hard-earned knowledge and experience for which she is famed. COOK doesn’t just tell you what to cook but shows you how to cook, with insights into the foundations of flavour and practical advice on sourcing and surrounding yourself with quality, ethical ingredients and essential equipment – everything you need to make fantastic meals from the ground up.

COOK will stay fresh in your kitchen for years to come, providing for the everyday as well as life’s special occasions. Be guided to pull multiple dishes together to build an inspired meal, or to omit ingredients for your dietary preferences. Karen will lead you to bold, simple and satisfying results time and time again.

This is the taste of modern Australia in one long-awaited cookbook. As the title says: COOK.

Perfect for your next gathering with friends and family, this book provides endless grazing board ideas for all occasions. Featuring 29 snack board themes and 37 board recipes – from sweet and spicy to Mediterranean, autumnal, chocolate, and more – 24 pairing recipes are also included for homemade crackers, bread, sides, and nuts, plus 65 dips, spreads, salsas, and glazes. Impress your guests with all kinds of delicious snacks and charcuterie boards that are as beautiful as they are delicious, easy to make, and perfect for anywhere, any time of day! Whether you’re serving at home or bringing on the go for a picnic outside, it's a must-have cookbook to serve up all the best platters.

New to cooking? Don't worry about it! You can cook Korean like a pro. If you've always wanted to make your favorite Korean dishes at home, Simply Korean is for you. With streamlined techniques, minimal ingredients, and clear instructions, you'll learn the easiest methods to make fried rice, bulgogi, kimchi, and more without sacrificing taste. Master the art of banchan and impress your guests with an epic K-BBQ party. Can't travel to Seoul? Recipes for tteokbokki and hotteok bring these street food favorites to your kitchen. Simply Korean includes: Introduction to Korean cuisine, including essential ingredients and preparation methods How to make restaurant-quality meals at home-shortcuts for boosting flavor and reducing prep Easy-to-remember formulas for Korean sauces to make any dish more delicious

This guide offers step-by-step instructions on how to make biltong and droewors, a variety of different sausages (including boerewors, salami and pork sausages), as well as cured and smoked meats. Not only does this guide provide the basic instructions on how to master these traditional methods at home but it also includes recipes for an array of delicious dishes. The dishes range form biltong quiche, biltong potbread, ham and Cheddar rolls, Kasseler rib with mustard, glazed ham, soutribbetjie and pastrami to Russian sausage and banana kebabs, salami and noodle salad, wors with ratatouille, and quick bacon and egg pie.

Packed with simple craft and cooking activities with a Christmassy theme, using things you'll easily find to hand about the house. Make everything from garlands and gift tags to reindeer snacks and wrapping paper.

SAAM is die Suid-Afrikaanse huiskoskampioen Errieda du Toit se uitsonderlike kookboek oor kos wat ons die meeste geniet en die kultuur waarmee resepte in gemeenskapsresepteboekies gedeel word.

Errieda verdiep haar in 150 boekies wat oor 100 jaar uitgegee is en vorm ’n spesiale band met die resepte op die omkrulblaaie vol kosvlekke uit dié versamelings.

In dié eiesoortige resepteboek vier Errieda ons noue verhouding met die nederige gemeenskapsboekies, die invloed daarvan op ons koskultuur en die kenmerkende gees van samewerking. SAAM is ’n genotvolle huldeblyk aan die genre wat in ’n moderne trant en effe tong-in-die-kies inspirasie in ons kosherinneringe vind. Die verskeidenheid resepte is ruimmhartig, gasvry en vol warmte soos die huiskokke wat dit oorspronklik in die boekies gedeel het – die aanhouers (langasem-resepte wat bly oorleef), die flatervryes (epiese staatmakers), kos vir oor-en-weer-kuiers en retrogunstelinge wat ons as erfeniskos koester.

Met net die regte balans tussen nostalgie, modernisering van ou resepte en boeiende vertellinge is SAAM dié boek vir huiskokke, kookboekversamelaars en almal wat nuuskierig en entoesiasties is oor Suid-Afrikaanse kos.

Cooking for kids can be tricky but this book, packed with recipes that have been tried and tested by thousands of kids, is here to help. Feeding kids is a maze - one day they'll eat a whole cucumber from one end to the other; for the next three weeks, they will swear it's a slimy snozzcumber. Whether time or cash strapped, it's all too tempting to turn to fish fingers, bangers and mash and other kids' classics, whilst wishing it was easier to do it better on all fronts: more exciting, more inspiring, more wholesome. If only there was someone out there who knew how to feed kids really well on a budget, who could inspire them to try different food, and make it easy on the cook and easy on the pocket! Well, there is. And Chefs in Schools would like to help. Chefs in Schools is a charity that operates in over 80 schools and feeds up to 30,000 pupils a day. They have a plethora of renowned chefs that support and endorse them as their patrons or trustees, including Thomasina Miers, Yotam Ottolenghi, Henry Dimbleby, Prue Leith and Amelia Freer. This cookbook stands apart from other 'cooking for kids' cookbooks as the recipes are tried and tested on thousands of children. They're nutritious and proven to work. This cookbook tells the stories and shares the recipes of the people who are helping to transform school food. Their mission is to teach children to love and understand real food cooked from fresh ingredients, and to inspire them not just to eat it, but to choose it, and to learn to cook it for themselves too. Chapters include: Breakfast, A New Way In, Midweek Suppers, Street Food & Snacks, Feasting, Sides & Sharing, Bread, Desserts. "Bye bye boring school dinners - this is the future of food for our kids" - Tom Kerridge "A brilliantly inspiring book packed with seriously good family focussed recipes. A total must have." - Thomasina Miers

Eat delicious snacks and game-friendly meals in between dice rolls and encounters with this easy-to-follow RPG themed cookbook perfect for every game group. Feed your gamer group with this collection of 75 game-friendly bar bites, finger foods, and easy-to-share meals. With recipes from the passable Goodberries Baked Cheese-wrapped dates to the one-handed Dragon on a Stick Easy-Eat Meat Skewers to the player-favorite Inspiration Points Peanut Butter White Chocolate Pretzels, this cookbook has you covered for any game night adventure. Complete with easy-to-follow recipes and the wit and wisdom of the authors of A Dragon Walks into a Bar and Dungeonmeister, this book will hit the spot for hungry fighters, spellcasters, and anyone else at the table. Additional recipes include: -Goblintzes-Cheese Blintzes -Genasi's Delight-Masala Peanuts -Remarkably Movable Rods-Candied Bacon -The Picked Pocket-Hamburger Stuffed Rolls -Healing Words-Lavender Cupcakes with Honey Frosting -Shards of Elemental Chaos-Candy Bark -Hex Grid Cookies-Map-Based Sugar Cookies

One dish feeds all whether you have a fussy eater, weaning child on purees, hungry teenagers, or the grandparents over for lunch! Best selling author Natasha Corrett is releasing her 5th book which is guaranteed to be a breath of fresh air for the busy family. The recipes can be broken down to cater for fussy kids that need hidden veg, to children that like stronger flavours or the parents that want a bit of a kick to their meal at the end of the day. Leftovers at breakfast that can be turned into delicious snacks in just a few easy steps or there are plenty of recipes to batch cook and freeze meals for busy times ahead. Flexi recipes scatter throughout the book, which are exactly what they say: flexible to use, whatever ingredients you have at home, or if you want to change the protein to have meat or fish instead of being vegetarian or vise versa. Using what you have at home to make cooking a little more cost-effective. No hard to find ingredients and all recipes can be interchanged to use whichever milk, flour or butter of preference whether you are vegan, have allergies in the family or just a preference. Ingredients in the book can be brought from a local co-op. 100 RECIPES 38 recipes under 15 minutes 24 recipes under 30 minutes 31 Tray bake & one pots 82 Vegetarian 18 Fish and meat 20 Flexi recipes 30 Weaning friendly 38 Freezer-friendly / batch cook 20 Bakes and snacks

The Times Best Food Books of 2022 The Independent Best Cookbook of the Year 2022 The new book from award-winning cookery writer and co-founder of #CookForUkraine 'Heartfelt storytelling and truly beautiful, honest food' Jamie Oliver 'Original, thought-provoking, beautiful. A wonderful book' Diana Henry 'This beautiful book makes me feel I'm in Olia's kitchen, which is just as much a joy as the exquisite but simple recipes' Nigella Lawson 100 comforting recipes that unite us no matter where we are from and where we end up In her most personal book yet, Olia Hercules distills a lifetime of kitchen curiosity into her 100 most loved recipes. She draws on her broad influences from all the places she has called home: her childhood in Ukraine; her years in Cyprus and Italy; her simple, plant-centric family meals in London; and the special festive recipes she has gleaned along the way. The recipes are nostalgic like Potatoes of my Childhood, they are trade secrets like Pasta with Confit Garlic, they interweave every day like Joe's Beetroot, Cornichon, Feta and Potatoes, and they make everything okay like Life-giving Rhubarb Cake. These recipes have been hand written, handed down and shared among friends. Dotted with vignettes from fellow chefs and food writers that explore different meanings and associations of home, this charming and extremely personal book from Olia offers irresistible recipes, charming storytelling and boundless heart.

'A beautiful book: compellingly written, tender and thoughtful' Ruby Tadoh 'A warm, incandescent memoir about identity, food, family, relationships' Annie Lord 'The type of book that I would buy for friends on repeat' Ravneet Gill Growing up in a Chinese takeaway in rural Wales, Angela Hui was made aware at a very young age of just how different she and her family were seen by her local community. From attacks on the shopfront (in other words, their home), to verbal abuse from customers, and confrontations that ended with her dad wielding the meat cleaver; life growing up in a takeaway was far from peaceful. But alongside the strife, there was also beauty and joy in the rhythm of life in the takeaway and in being surrounded by the food of her home culture. Family dinners before service, research trips to Hong Kong, preparing for the weekend rush with her brothers - the takeaway is a hive of activity before a customer even places their order of 'egg-fried rice and chop suey'. Bringing readers along on the journey from Angela's earliest memories in the takeaway to her family closing the shop after 30 years in business, this is a brilliantly warm and immersive memoir from someone on the other side of the counter.

Easy, delicious vegan recipes for the whole family, from the star of TV's What's Cooking, Omari? Find something for everyone in this easy-to-use family cookbook from the UK's youngest, award-winning vegan chef, Omari McQueen. With over 30 plant-based recipes to share with family and friends. From a quick snack to planning a party, Omari is here to help! Bright, vibrant photography Recipes from around the world Suitable for children aged 8+ Omari McQueen's Best Bites Cookbook won the PETA Best Vegan Cookbook Award, 2021. The plant-based recipes include: Mini Vegan Sausage Rolls Fried Mac 'n' Cheese Spicy Nuggets Fully Loaded Nachos BBQ Jerk Mushroom Steak Apple Crumble Gooey Marshmallow Cookies Sprinkle Sponge Tray Bake Cake Pops. "I can't wait to inspire other kids to experiment and have fun with vegan food in the kitchen." -Omari As seen on TV and YouTube: Omari was featured on Gordon Ramsey's Future Food Stars. Omari's TV series launched November 2020. Find Omari on YouTube as Omari Goes Wild.

Green with envy; red-faced with embarrassment; in a blue mood; or in the pink: Colour "speaks" well before words. And Pantone (R) is the renowned authority on colour and colour communication, known to artists, designers, art directors, businesses and students around the world. Central to their understanding of colour are the subtle cues that affect how we relate to our environment and each other. Now, in collaboration with Italy's premiere cookbook publisher, Pantone brings its expertise on the relationship between colour and mood to the subject of food. Fifty-six step-by-step recipes are gathered around eight colours and their variations, including: Yellow (Tarte Citron); Magenta (Sea Bream Tartar with Rose Petals); Green (Savoury Asparagus Tart); Blue (Salad with Borage Flowers); Purple (Fox Grape Pudding); Orange (Tandoori Chicken with Basmati Rice); Red (Round Meringue with Wild Strawberries); and Brown (Coffee Semifreddo). Each recipe collection is introduced with an essay by a Pantone colour expert on that colour's mood-food connection. And each recipe is styled to perfection and photographed in Pantone's full-colour glory. Added features include 40 suggested menus combining colours for occasions (brunch, a children's party, happy hour, a dessert buffet); cuisines (Italian, Mediterranean, Japanese, French); meals for every season; and many other themes. Also included is an extensive guide to necessary equipment, utensils and ingredients. And 50 hand-drawn colour how-to sketches demonstrate styling and presentation techniques for preparing dazzling dishes in the home kitchen. With a sleek modern layout and design, Pantone Foodmood is bound in chic, black die-cut board. The ultimate concept cookbook - perfect for gift-giving - it will be coveted by cooks, food-lovers, Pantone devotees, and all those who love books beautifully made.

Travel through the otherworldly culinary adventures of the Halo universe! They say an army marches on its stomach, and the UNSC is no exception! Learn to make awesome appetizers, sumptuous snacks, decadent desserts, and main dishes to fuel even the hungriest of Spartans on the longest of missions. With step-by-step instructions and beautiful photography, this book gives you everything you need to go from Master Chief to Master Chef. OVER 70 RECIPES FOR EVERY OCCASION: From portable snacks you can take with you in the Warthog to decadent spreads to feed the entire squadron, this book contains recipes to satisfy every UNSC member and beyond! PERFECT FOR COOKS OF EVERY SKILL LEVEL: With step-by step directions and beautiful photos, learn to make foods inspired by the iconic Halo universe--whether you're an experienced cook or a raw recruit, this book gives you the intel you need to complete your culinary mission. INSPIRING PHOTOGRAPHY: Gorgeous photos of finished recipes help ensure success. A STUNNING ADDITION TO YOUR COLLECTION: This exquisitely detailed hardcover book is the perfect acquisition for your kitchen library--a must have for every Halo fan.