Elegant man-about-town and the director of Bridesmaids, Spy, and A Simple Favor Paul Feig serves up a beautifully designed cocktail and lifestyle guide with hilarious stories from his life. Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It's about having great conversations with friends. It's about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it's about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself. Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it's all here in Cocktail Time!-how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul's Hollywood life and famous friends. Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as "The Feigtini" and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)'s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire. Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It's guaranteed to make you want to up your party-giving game-or at least your home bar situation. And it's an immensely charming and readable window into one man's friendly obsession.

From Scratch is a cheerful collection of recipes, and a simple guide to making your own food and staples, starting at the very beginning. If you are looking for a connection with what you eat, then this book is for you. More than 200 straightforward recipes - from basic pantry items and essential dairy products to decadent cakes, tasty dips, crackers, ferments and drinks - will give you the confidence to leave industrialised packaged goods behind. Author Fiona Weir Walmsley paints a beautiful picture of life (and work) at Buena Vista Farm in Gerringong, NSW, Australia, and of the joy of making, sharing and enjoying things 'from scratch', no matter how busy you are. And, sampling your own mayonnaise, yoghurt, kimchi, muesli bars, mustard, ice cream, chai tea, bacon jam, chewy caramel or lemon slice (the list goes on!) might be just what you need to find your happy place. Complete with stunning images, From Scratch is all about kitchen time being fun, instructions without preachiness, and the deep satisfaction of being able to make all the things yourself - when you have the urge (or when you run out of baking powder).

"Everyone who loves good food will welcome this reprint in one volume, hardback and durable, of the three classics of the kitchen which first made us familiar with the name Elizabeth David. They have been necessary to my generation, they will be necessary to our children and grand children." These are the opening lines from Jane Grigson's Preface to the original edition of Elizabeth David Classics published by Jill Norman in 1980 and her words are as relevant today as they were nearly twenty years ago.

What would the world look like if more of us cared for more people? What if we were vulnerable in sharing our whole story, the good and the bad, and not just the highlight reel? How could our stories, if authentically told, help others through their pain, grief, or depression? In his new memoir, NO LUCKS GIVEN, Chef Brother Luck shares the dramatic story of his childhood, the life lessons he learned on the streets, in kitchens, and in counseling sessions, and compels us to both ask for help and do the hard work of helping others. Through the lens of his own prioritiesfaith, family, and foodBrother sets the table for meaningful conversation by acknowledging his pain, being vulnerable, and sharing the wisdom he has learned from his mentors.

From the author of Surprise-Inside Cakes and the hugely popular I Am Homesteader and I Am Baker blogs-a book filled with sass, charm, and 110 tried-and-true home-cooked favorite recipes that shine whether you're a megamart devotee or a garden-to-table enthusiast. With 75 chickens, 25 ducks, 5 guinea hens, and a 1/2-acre garden on her Minnesota homestead, Amanda Rettke and her family have dedicated themselves to learning about the land and feeding everyone who steps foot on it, from beloved friends to delivery drivers. After pleasing many sweet teeth with recipes from her popular I Am Baker blog, Amanda opens up more of her kitchen to share how her family eats on a daily basis. All of her 110 recipes are accessible regardless of how close to the land you live, with a combination of ingredients you can grow at home (but don't have to) and store-bought staples. A small-town smart-aleck, Amanda pairs her recipes with sassy commentary and food and homestead photos as beautiful as her famous desserts. She'll make you feel right at home with practical, easy methods and real ingredients that give you incredible flavor. Amanda has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies. She even has an entire chapter dedicated to zucchini recipes, as every Midwesterner with a garden has been subjected to Zucchini-pocalypse-that moment when you can't even give away the bounteous green deluge. Homestead Recipes is sure to please, with Amanda's no-fail versions of delicious, unmistakably Midwestern staple recipes, including: Tater Tot Hotdish Bacon Stuffed Mushrooms Skillet Hamburger Nachos Buffalo Stuffed Chicken Roasted Asparagus Puff Pastry Zucchini Corn Chowder Butterscotch Bars Cream Cheese Pound Cake Amanda invites you into her kitchen, garden, and family with this eagerly awaited, down-to-earth cookbook.

In his radical new book, Nigel Slater argues that we should not be slavishly following recipes, but following our instincts. Appetite shows us how to break the rules, experiment with recipes and satisfy our appetite.

Slater gives us brilliant templates for a large range of classic dishes from a simple supper of chicken, wine and herbs, a big fish pie for friends to a curry to make you sweat. With his unique blend of simplicity, wit and relish, he casts aside the insecurities of normal recipes. There are hundreds of ideas and suggestions for how you might adapt each dish to produce something quite different. Each recipe becomes a key to discovering a multitude of meals. Readers are liberated to use their own judgement and often encouraged to skip half the ingredients; at the end of each recipe are suggestions for changing or taking it further. A cheap spaghetti meal has eight variations, and soon you will start to discover combinations that are all your own.

Slater rejects the tendency to make our daily cooking too complicated, believing there is more pleasure to be had in good ingredients uncontrived. The first half of the book goes back to first principles and explores, among much else, shopping ingredient by ingredient and month by month, the basic kitchen kit, how to cut down the work, and what goes with what – Slater’s marriage guidance for ingredients. Exquisitely photographed, this is Slater’s most exciting book yet.

A New York Times bestseller! Country music sensation, lifestyle guru, and New York Times bestselling author Jessie James Decker gives fans her favorite recipes in this charming and beautifully designed full-color cookbook. In her New York Times bestselling book Just Jessie, Jessie James Decker invited fans into her life, sharing personal moments, honest recollections, and a window into life with her husband Eric Decker and their children. Along the way she also shared some of her favorite recipes from home, showcasing the mouthwatering food that has nourished and delighted her family, leaving readers hungry for more of her home-cooking secrets. In this, her first cookbook, Jessie goes even further, opening her kitchen cabinets and inviting fans to sit for a spell and enjoy a great meal at the Decker dinner table. Just Feed Me gives fans what they want-simply delicious meals from the heart. Jessie shares down-home and simple-to-make recipes for drinks, appetizers, and full dinners-many Italian, Southern and Cajun dishes which were handed down to her from her mom. She also offers advice and inspiration for creating the warm, appealing scents and savory feel of her own kitchen, the heart of her household. Aspirational, beautiful, with fun, fast, and flavorful recipes, Just Feed Me is a family-friendly cookbook and keepsake that will leave Jessie fans asking for second helpings.

Updated & Revised! Eating is an innate skill that marketing schemes and diet culture have overcomplicated. In recent decades, we have begun overthinking our food, which has led to chronic dieting, disordered eating, body distrust, and epidemic levels of confusion about the best way to feed ourselves and our families. We can raise kids with confidence in their food and bodies from baby's first bite! We are all Born to Eat, and it seems only natural for us to start at the beginning-with our babies. When babies show signs of readiness for solid foods, they can eat almost everything the family eats and become competent, happy eaters. By honoring self-regulation and using a family food foundation, we can support an intuitive eating approach for everyone around the table. With a focus on self-feeding and a baby-led weaning approach, nutritionists and wellness experts Leslie Schilling and Wendy Jo Peterson provide age-based advice, step-by-step instructions, self-care help for parents, and easy recipes to ensure that your infant is introduced to solid, tasty food as early as possible. It's time to kick diet culture out of our homes!

Save energy, time and money and stress less about feeding your baby so you can live more - let Baby + Toddler Meal Prep Plan show you step by step how to plan, shop, prep, cook, batch and freeze a week's healthy, nutritious meals for your baby in less than 2 hours. First step - choose the menu for the week. Second step - use the shopping lists to pick up the ingredients you need. Third step - cook the week's menu in one hit when you have time and stash in the freezer. Fourth step - assemble each day's meals as you need them. There are shopping tips and lists and menu plans with quick prep tips and fast assembly ideas, storage instructions and more than 80 no-waste recipes for summer and winter, so you can shop seasonally when produce is at its best, most nutritious and cheapest.

Scotland's larder has some of the world's most sought-after food. Its phenomenal beef, fish and shellfish are unrivalled - from langoustines to black puddings, from hot smoked salmon to Shetland mussels. Now, with his inimitable flair for flavour and expert hands-on approach, Gary Maclean - Scotland's National Chef and MasterChef: The Professionals winner - gathers together the best of Scottish cookery from its historic beginnings to where we are today. With over 100 recipes, Scottish Kitchen will connect you to the landscapes, history and produce that make Scotland's kitchens so distinctive, from treasured family recipes passed down through the ages to innovative new twists on beloved Scottish staples. 'On every page of this book, I was transported back to Scotland' From the foreword by SAM HEUGHAN 'Gary is a very talented chef, and this book is testament to his skillset and knowledge.' MARCUS WAREING on Kitchen Essentials: the Joy of Home Cooking

Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook, Dining In, features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavours, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes).

The book's Salted butter chocolate chunk shortbread is Instagram-famous, but in fact all the recipes in this cookbook are just as much a source of inspiration. Roman's recipes set today's trends and will show up as tomorrow's classics: vegetable-forward with quality ingredients, punctuated by standout flavours like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice.

Cooking through Dining In is be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.

"Food writing is stepping out," legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing. "It's about time...Food is, in a very real sense, redesigning the world." Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. At times a celebration, at times a critique, at times a wondrous reverie, the Best American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in!

A quarter of the greenhouse-gas emissions that cause climate change come from food. In Food and Climate Change without the hot air, Sarah Bridle details the carbon footprint of the food we eat, from breakfast to lunch, from snacks to supper. She breaks down the environmental impact of each food, so we can see where the emissions are highest and where we can make sustainable food choices. With this knowledge, we can make changes to our diet - e.g. eating more locally grown produce and introducing meat-free days. This will reduce the greenhouse gas emissions so damaging to our planet and probably be healthier for us, too. Food and Climate Change without the hot air considers: How to reduce the greenhouse gas emissions that come from food - currently 25%. What effect the food we eat has on the environment of our planet. How climate change will affect the food we will eat in the future. How consumers can play their part in reducing food-based carbon emissions. Bridle looks at popular breakfast, lunch, snack and dinner options, such as tea and coffee, eggs, cheese and chicken sandwiches, salad, pizza, baked potatoes, chocolate, nuts, soft drinks, alcoholic beverages, steak and fries, fish suppers, Spaghetti Bolognese and more. She calculates the greenhouse gas emissions of those meals, breaking down the different ingredients and cooking methods, which makes it easy to compare different options within the same meal. This takes into account all the gases that contribute to global warming: carbon dioxide, methane and nitrous oxide (gCO2e). Bridle also dives into the important topic of food waste and gives valuable tips to avoid leftovers. Inspired by the author's former mentor David MacKay (Sustainable Energy without the hot air), Food and Climate Change is a rigorously researched discussion of how food and climate change are intimately connected. In this ground-breaking and accessible work, Prof Sarah Bridle focuses on the facts so that they speak for themselves. The book is highly illustrated in full colour throughout, making it an attractive read, as well as an inspiring one. It shows how anyone can reduce the climate impact of their food. It also suggests how the food system must change, with: Incentives for farmers to switch to more efficient, climate-friendly technologies. Food labelling to show a product's 'food miles' and how it has been produced. Research into non-traditional production methods. How to waste less food and use all the water, energy and nutrients used in its production more wisely and sustainably.

Dinner in 5 makes healthy dinners easy by stripping back meals to five main ingredients. Each dish has five ingredients or less and each recipe includes an optional (and equally simple!) sauce, rub, or side to add if you feel like taking things up a notch. Think crispy salt and pepper prawns with a kick of lime and chilli. A healthy spin on the beloved Chinese lemon chicken. The juiciest pork cutlets topped with zingy pineapple salsa. Crackling barbecue chicken that needs nothing else but a squeeze of lemon and a simple green salad. Easy, fast, delicious. With minimal ingredients and minimal fuss, this new cookbook makes it easier than ever for families to eat well together every night of the week. Includes conversion chart.

Look forward to taco night every week of the year with these 52 tasty taco recipes, all made with real-food ingredients-and most of which are ready in 30 minutes or less. The Taco Tuesday Cookbook is the cookbook your family has been dreaming of, because if there's one thing we all can agree on, it's that tacos are awesome. They're customizable. They're quick. They're delicious. And most importantly, they make us all happy! Inside, you'll find recipes for chicken, beef, vegetarian, seafood, pork, and breakfast tacos, plus tortilla, salsa, and drink recipes to make your taco night complete. There are also vegetarian, gluten-free, and paleo options throughout, so you'll be able to fully customize recipes based on your family's needs. Here are just a few of the ways you can get your taco night started: Huevos Rancheros Tacos Chickpea and Butternut Squash Tacos Buffalo Chicken Tacos with Homemade Ranch Slow Cooker Thai Chicken Lettuce Cups Mexican Short Rib Tacos Greek Steak Tacos with Cucumber Salsa Pork Tacos with Pineapple Pico de Gallo Baja Fish Tacos Sheet Pan Fajita Shrimp Tacos Turn every Tuesday into a true fiesta with The Taco Tuesday Cookbook.

'A warming cosy treasure trove of a book' Nigella Lawson 'A sumptuous volume of recipes that urges you to linger in the kitchen.' The Telegraph Food worth taking time over In a world where we have less and less time, Gizzi Erskine breathes new life into the idea of 'slow'. Embrace technique, understand the stories behind your ingredients and learn to savour the art of cooking again. The result of a life-long affair with food, Slow shows you how to braise, bake, poach and roast to truly make the most of every flavour. From nourishing stews, melt-in-the-mouth roasts and indulgent puddings, to simple guides to making your own pasta, noodles, dumplings and pastry, each one of over 100 delicious recipes tells the story of Gizzi's passion for food that's worth waiting for.

Reading about the slime-covered, non-Euclidean ruins of R'lyeh or the squamous, tentacled deity who slumbers there would make anyone hungry. Starting with puns, Mike Slater and Thomas Roache have summoned forth 50 funny, bizarre and horrible dishes such as: The Deep Fried Deep One, Nog Sothoth, Cthus-Koos, and The Gin and Miskatonic. Like H.P. Lovecraft's Necronomicon, the legendary and forbidden book of the dead that is "alien to all sane and balanced readers", this cookbook contains many dark and delicious secrets. It comes infested with sanity-melting and mouth-watering illustrations as well as annotations full of crazed discoveries and desperate warnings about the recipes that brave readers will undertake.

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.

In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman--and never went home again.
Was it love at first sight? Or was it the way her knife slid effortlessly through her "pave au poivre, "the steak's""pink juices puddling into the buttery pepper sauce? LUNCH IN PARIS is a memoir about a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world's most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 "femmes fatales." She learns to gut her first fish (with a little help from Jane Austen), soothe pangs of homesickness (with the rise of a chocolate souffle) and develops a crush on her local butcher (who bears a striking resemblance to Matt Dillon). Elizabeth finds that the deeper she immerses herself in the world of French cuisine, the more Paris itself begins to translate. French culture, she discovers, is not unlike a well-ripened cheese-there may be a crusty exterior, until you cut through to the melting, piquant heart.
Peppered with mouth-watering recipes for summer ratatouille, swordfish "tartare "and molten chocolate cakes, "Lunch in Paris" is a story of falling in love, redefining success and discovering what it truly means to be at home. In the delicious tradition of memoirs like "A Year in Provence" and "Under the Tuscan Sun, " this book is the perfect treat for anyone who has dreamed that lunch in Paris could change their life."