A cookbook for quirky home cooks looking to impress friends and family with a fancy meal, delicious cocktails, and intoxicating conversation. Television personality Renee Paquette brings passion, experimentation, and an overly confident-in-the-kitchen attitude to home cooking. When she's not traveling around the world for work, she loves to stay within the confines of her home and Instagram-Live her experiences, cooking up mouth-watering, house-transforming meals for friends, family, neighbors...and all of their dogs. She thinks nothing of toiling over a hot stove while also providing sweet, cozy ambiance for anyone who walks through the door. Whether you're hosting over the holidays, planning an anniversary dinner, or just feel like throwing back some cocktails and lining your belly with carbs, Renee's got you covered. "Her debut cookbook...makes you daydream about the days (hopefully soon!) when friends can come over and share in a festive roast chicken dinner. Paquette's book is a whole lot of fun." -America's Test Kitchen Messy in the Kitchen is an array of over sixty feel-good, feel-fancy meals, including appetizers, sides, salads, soups, and cocktails, (and the playlists to accompany them), to inspire a new generation of home cooks. Full of Renee's passion for cooking, readers will be inspired and empowered to toss the take-out menus, put together a guest list, set the table, roll up their sleeves, and dare to get a little messy in the kitchen! "Similar to her smooth broadcasting style, there is a whimsical, familiar nature to her cookbook that makes the reader, even without culinary experience, feel as though success in the kitchen is attainable." -Sports Illustrated Renee pulls from her foodie-family roots and guides you through the sometimes overwhelming process of making everything just right, including tips for entertaining and planning the perfect event. She offers the secrets and recipes you need to bring a bit of pizzazz to your home and make your dinner or dinner party a smash hit!

'Nicole is smart and generally brilliant' - Yottam Ottolenghi - Nicole Pisani - head chef at Ottolenghi's Nopi turned head chef at a London primary school - is one of the most exciting food talents around today. In this vibrant and beautiful cookbook she shares a treasured collection of recipes influenced by the many countries she's cooked in and the many chefs she's cooked with. Salt. Butter. Bones celebrates what each of these ingredients represent: taste, flavour and the essence of everything. Every recipe explores bold flavours and innovative pairings and yet retains an elegant simplicity - by treating each ingredient with the reverence it deserves. On top of chapters on fridge and larder staples; breakfast with friends; what to cook at the end of the day; and feasts to share with loved ones, Nicole explains some of the most innovative techniques in cooking today, ones that she developed during her many years as a chef in London's top restaurants, making them adaptable for home-cooking. Innovative and evocative, Salt. Butter. Bones is a is a celebratory cookbook that captures the elegance of simple ingredients, written by one of the most dynamic, inquisitive chefs around.

80 brilliant, flavour-packed Indian recipes to make in 30 minutes or less. Chetna Makan's bestselling cookbooks combine her creative flavour twists with a love of simple Indian home cooking. Taking inspiration from the eclectic tastes of Indian cuisine, these tempting recipes can all be on the table and ready to eat in less than 30 minutes. Featuring fabulous salads, traditional fast snacks, imaginative toppings for toasts, delicious dals, comforting veggie, fish and meat curries, all-in-one rice dishes, surprising raitas and dips as well as indulgent desserts, there are speedy options for every occasion. With brilliantly useful meal plans included, dishes can be enjoyed on their own or paired together and cooked quickly for an easy feast to enjoy with friends. No complicated methods, just delicious, vibrant and varied food that the whole family can enjoy every single night of the week and in little to no time at all.

The ultimate guide to dexoting, building strength and eating mindfully. Improve your fitness and flexibility, lose weight, and be inspired to live your best life with nutritionist, yoga teacher and bestselling author Lola Berry. Inside you'll discover: * The physical, mental, emotional and spiritual benefits of yoga* A look at the most popular styles of yoga* An illustrated guide to the core yoga poses, and a range of sequences to target specific areas of the body* A seven-day vegan cleanse to kickstart your clean-eating regime* More than 60 delicious wholefood recipes.You can achieve and maintain a yoga body, inside and out, while learning to quieten a busy mind and make mindfulness a part of your daily routine. Think of this book as your own private yoga class - everything you need to build a strong and flexible yoga body is right here. So unroll your mat, open your heart and let's go!

The lyricism of Bread & Water interweaves culinary insights and literary essays to pose fundamental questions about how we live----and how we feed----the larger hungers that motivate our lives. "When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it . . ." -MFK Fisher When chef and writer dee Hobsbawn-Smith left the city for rural life on a farm in Saskatchewan, she planned to replace cooking and teaching with poetry and prose. But-as begin the best stories-her next adventure didn't quite work that way. Food trickled into her poems, her essays, her fiction. And water poured into her property in both Saskatchewan and Calgary during two devastating floods. Bread & Water uses lyrical prose to examine those two fundamental ingredients, and to probe the essential questions on how to live a life. Hobsbawn-Smith uses food to explore the hungers of the human soul: wilder hungers that loiter beyond cravings for love. She kneads themes of floods and place, grief and loss; the commonalities of refugees and Canadians through common tastes in food; cooking methods, grandmothers and mentors; the politics of local and sustainable food; parenting; male privilege in the restaurant world; and the challenges of aging gracefully. It is an elegant collection that weaves joy into exploring the quotidian in search for larger meaning.

Sweet and Savory Brunch Recipes Inspired by Life at the Beach--now in paperback! Though she is the busy owner and chef of the celebrated Sugar Blossom Bake Shop in San Clemente, California, chef Lei makes sure to find time to bake and cook mouthwatering dishes at her beach house as often as possible. In Beach House Brunch, she shares more than one hundred recipes for brunch dishes that she creates and serves to her beach-house guests-everything from beverages, sweet pastries, and egg dishes to grab-n-go breakfast options for avid surfers. Recipes include: Roasted Beet Bloody Marys Jumbo Morning Glory Muffins Blueberry Zucchini Bread Shrimp n' Grits Boiled, Deviled, and Perfectly Poached Eggs Cranberry Walnut French Toast Bananas Foster Pancakes Salted Cashew Scotchies And more! Few cookbooks, if any, can transport the home cook to such a wonderful place the way Beach House Brunch can. This book is an absolute must-have for summer enthusiasts, beach lovers, beachgoers, beach dreamers, and beach-house owners everywhere.

"The Glasgow Cookery Book" is a comprehensive cookery book that started its life in 1910 as the textbook of The Glasgow and West of Scotland College of Domestic Science - fondly dubbed the Do (or Dough) School by Glasgow citizens. Based on the 1975 metric edition it makes an excellent reference book for the student to expert. The book was put together by the school's staff to document the recipes they taught in class. However, its reputation for dependable and economical recipes ensured that its influence spread far beyond the walls of the Glasgow college. Its practical and reliable cookery advice became famous worldwide. Scottish mothers bought it for daughters and daughters-in-law, and it became an essential purchase for young brides and brides-to-be. Based on the 1975 metric edition, revised and updated, we've taken care to preserve Do. School favourites - such as haggis, pot roast, Dutch roast, cheese scones, Dundee cake, Victoria sandwich, gingerbread and shortbread - while updating for the modern cook. Its practical approach to cooking on a budget is as relevant now as it ever was. In addition there's a fascinating preface by Glasgow crime writer Alex Gray. Alex's Aunt Ella was a student at the college in 1909. Ella Cowan's own handwritten college jotters survive, are dated 1909, and according to GCU archivist Carole McCallum, are the first definitive proof available that the 1910 book was based on the notes taught in class. The introduction includes archive photographs and samples from Ella Cowan's meticulously written books. Carole also contributes an enlightening social history of the college, in an accessible and highly readable introduction to what was known affectionately to students as "The Purple Book". This book has been updated with the enthusiastic assistance of ex-students and staff of The Queen's College Glasgow (formerly known as the Glasgow and west of scotland Scotland College of Domestic science).

Thanks to year-round warm weather, charming historical architecture, ethnic diversity, and friendly locals, San Antonio is a vibrant and emerging culinary haven that has risen beyond its reputation for spicy stews and corn tortillas. From family-run taquerias and next-level smokehouses to trailblazing chef-led bistros and heavyweight fine-dining restaurants, discover the city's best food, drink, and culture all in one place. San Antonio Cooks introduces home cooks to more than 80 signature recipes from some of the city's best chefs and restaurants. Southern cornbread? Check. Slow-braised brisket with white cheddar grits? Check. A refreshing watermelon and elderflower sorbet? You bet. Whether it's Mexican street corn, beef shank barbacoa, Asian dumplings, or chocolate banana cream pie you're after, San Antonio Cooks features diverse recipes that will satisfy every craving. This cookbook may place San Antonio on a culinary map, but it only confirms what locals have known all along: eating in San Antonio has never been better.

Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy clean-up. Author Marie Smith emphasizes the importance of measured portions, careful timing, and the right utensils when cooking in a microwave. A food scale assures the success of the recipes and is also helpful to those watching their food intake. Inexperienced cooks will be able to cook like professionals with these easy-to-follow recipes. From Soft-Boiled Eggs to Fried Scallops and Shoo-Fly Cake, there's something for everyone, and with over 300 recipes, there are plenty of possibilities for exciting meals. Also, when you begin with a recipe for one, it's easy to double or even triple when you need more to go around. Uniquely practical, Microwave Cooking for One is a guide to a new method of wholesome and efficient cooking. Marie Smith, a former resident of Lakeland, Florida, was an experienced microwave chef who wrote a "Microwave Cooking" column for the Plant City Post. Her frequent attendance at microwave symposiums made her knowledgeable in many areas of microwave cookery and technology. For a sample of the wonderful recipes in this book, try Ms. Smith's recipe for Onion Hamburgers. Onion Hamburger 3 oz. lean ground beef 1/8 tsp. salt 1 tsp. dry bread crumbs 1/4 tsp. Worcestershire sauce 1 tsp. minced fresh or frozen onion dash of black pepper 1 tbsp. milk Mix all ingredients in 1-quart mixing bowl. Shape into 5-inch patty and set aside. Heat 6" browning skillet 2 minutes at 100% power. Place patty in skillet and cover skillet with paper towel. Cook 1:30 minutes at 100% power, turning patty over halfway through cooking time. Let stand 1 minute. Place on plate and serve.

The comprehensive weaning companion from the UK's no. 1 children's cookery author and weaning expert, Annabel Karmel.

When is my baby ready for first foods?
Which foods should I try first?
How do I introduce the critical nutrients?
What do I need to know about allergies?

Leading baby and toddler expert Annabel Karmel is here to guide you through all the unknowns and make weaning easy, achievable and fun. Packed with all the up-to-date guidance you need and a hundred delicious, nutrient-rich recipes, Weaning Made Simple takes all the complicated information and breaks it down into bite-sized, digestible chunks.

Annabel has worked with a leading children's dietitian to make sure all the information is completely up to date and reliable, covering everything from supplements and allergies to catering for vegetarian or vegan diets. With a bright, bold design that's packed with infographics, charts, illustrations and photography, the book is easy to dip in and out of whenever you need it.

The recipes are organised by age group so you'll know how to cater for first tastes, second-stage weaning and beyond. There are also sample meal planners for each stage so you can easily plan ahead. Annabel shows you how to prepare the best foods so they are the right shape and size for baby-led weaning, how to make tasty no-cook purées, how to pair ingredients to make the most from the nutrients, and so much more.

Food has provided the backdrop and occasionally the primary cause for momentous personal and political events in the life of Nelson Mandela. This innovative approach to history shows that a great man's life can be measured out in mouthfuls, both bitter and sweet.

With this title, the reader can cook and taste Nelson Mandela's journey from the corn grinding stone of his boyhood through wedding cakes and curries to prison hunger strikes, presidential banquets and ultimately into a dotage marked by the sweetest of just desserts.

Tales told in sandwiches, sugar and samoosas speak eloquently of intellectual awakenings, emotional longings and always the struggle for racial equality.

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population-and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

From award-winning Australian chef and restaurateur Pete Evans, author of Family Food and Healthy Every Day with new book Eat Your Greens out soon.In Low Carb, Healthy Fat, Pete Evans covers the why and how of adopting low carb lifestyle, which has been scientifically proven to be the simplest and most effective means to achieve and maintain a healthy weight. By reducing sugar- and starch-based carbohydrates in our meals and instead combining in-season vegetables with a moderate amount of high-quality protein, enough healthy fat to satiate and some fermented foods, we can quickly and easily unlock our body's natural potential for fast, healthy weight loss, improve our mood and energy levels and support better brain function. The science behind the low carb lifestyle is clearly explained, with nutritional and lifestyle advice on which foods to embrace and avoid, simple meal plans to get you going and, of course, more than 100 delicious, nutrient-dense recipes to make eating well that much easier and more enjoyable. Everything from the ingredients in these dishes, to the way they are cooked and served, is about creating better health and wellbeing for you and your family for the rest of your lives. Now it's time to get into the kitchen and start cooking!

MOSH POTATOES is simply the heaviest cookbook ever, featuring recipes, anecdotes and photos from the biggest rock/metal musicians in the world. Whether it's Motley Crue's famous Pepper Jack Steak, Zakk Wylde's spaghetti and meatballs, or Trans-Siberian Orchestra's Sheppard's Pie, one thing is certain: the food is fun, fearless, and fundamental as these larger-than-life personalities show readers their secrets to preparing their favorite food. MOSH POTATOES features 150 recipes from stars of the 1970s, as well as new and up-and-coming bands, from multi-platinum-selling acts, to musicians who are still climbing the rungs in the club circuit. Many have performed on the WARP Tour or Ozzfest and have toured around the globe. Whether it be high school kids anxious to get their hands on anything having to do with their favorite rock artists, to suburban dads who crack a smile every time they hear an old AC/DC tune on the radio, MOSH POTATOES will entertain and inspire fans to break out their spatulas and throw together some awesome eats.