From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch. Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving. With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you'll learn how to make everything from Pate to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more. Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.

For fans of Samin Nosrat, Anna Jones and Stephanie Alexander, the ultimate veg guide for food lovers. The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?

Mushroom guru Gary Lincoff escorts you through the cultural and culinary history of the mushroom, hunting and identifying wild mushrooms, mushroom safety, and on to preparing and serving the fungi. Stunning photographs and Lincoff's fascinating anecdotes from the field will make you an instant mycophile. Gathering edible wild food is a wonderful way to forge a connection to the Earth. Mushrooms are the ultimate local food source; they grow literally everywhere, from mountains and woodlands to urban and suburban parks to your own backyard. The Complete Mushroom Hunter, Revised will enrich your understanding of the natural world and build an appreciation for an ancient, critically relevant, and useful body of knowledge. With great expertise, Lincoff provides a complete overview of edible mushrooms: from the mushroom's earliest culinary awakening, through getting equipped for mushroom forays, to preparing and serving the fruits of the foray, wherever you live. Inside you'll find: A brief, colorful history of mushroom hunting worldwide How to get equipped for a mushroom foray A completely illustrated guide to the common wild edible mushrooms and their poisonous look-alikes, with information of psychedelic and psychotherapeutic mushrooms An illustrated guide to medicinal mushrooms Where to find your fare, and how to identify them How to prepare and serve your fungi Thirty delicious recipes Five appendices offer even more mushroom knowledge, with information on how to make mushroom artwork, mushroom cultivation, less common edible varieties, and winter hunting; plus find an essential guide to major poisonous mushrooms, symptoms of poisoning, and treatment. Whether you're just starting out with the hobby or an experienced mycophile looking to add to your collection, The Complete Mushroom Hunter, Revised is your ideal guide.

FODMAP approach has been scientifically proven to work to prevent stomach bloating. A collection of recipes, explanations and advice, Healthy Gut, Flat Stomach will serve the time-pressed mover, the reluctant home-cook and the person in charge of feeding a family, with low-FODMAP, wholesome nutrition and delicious taste.

In this 'Salmon Cookbook', recipes are designed to be used by cooks at every level of accomplishment. Salmon cooking is adventurous, nutritious and delicious. Now you can indulge in salmon cooking at it's best. Illustrated throughout in full colour.

Lemons are cheap, eco-friendly and multi-talented as well as deliciously flavoured and aromatic. If you are fed up with using detergents that are less than kind to your skin, then take a look at this all-natural, safe alternative. Packed full of tips and suggestions for how to put the humble lemon to good use, this chunky, attractively illustrated, essential guide shows you how to clean around the home, polish, deodorize, deter pests, protect pets, take care of your skin, improve your health and cook tasty dishes.

A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, locating, selecting, storing and using these exotic ingredients. Well-established flavorings are not neglected as Seasoning Savvy also brings new insights into cooking with these old favorites. No other book supplies so much information about so many herbs and spices as Seasoning Savvy. This book discusses over 100 herbs, spices, flavorings, and blends in detail, describing their origins and how to select, store, and use them--and what the reader might substitute if a seasoning is unavailable. You will also discover the flavor role of foods such as almonds, citrus fruits, and coconuts. Not a cookbook, Seasoning Savvy is a powerful compliment for every recipe and will help you get the most out of the seasonings you use to flavor your food. Within Seasoning Savvy you will explore: how to select and use the right seasonings for a recipe and how to tell if a spice is fresh drying, freezing, toasting, chopping, measuring, and storing herbs and spices culinary practices in the use of flavorings from chocolate and vanilla to amchur and mastic flavor combinations, including both well-known and exotic blends, flavored oils and vinegars, compound butters and seasoned salts how to reduce the intensity of some seasonings such as garlic and chili peppers an examination of the nature of taste of flavor along with a history of spice usage in the US brewing teas and tisanes savvy culinary tips, such as polishing a copper a bowl with lemon juice and salt, or storing a lump of asafetida in the spice cupboard to discourage insects Seasoning Savvy's tips and techniques will help you bring out the flavor in your food and teach you how to use seasonings to achieve the tastes you like. With this vital book, you will transform your cooking from satisfactory to sensational!

A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, locating, selecting, storing and using these exotic ingredients. Well-established flavorings are not neglected as Seasoning Savvy also brings new insights into cooking with these old favorites. No other book supplies so much information about so many herbs and spices as Seasoning Savvy. This book discusses over 100 herbs, spices, flavorings, and blends in detail, describing their origins and how to select, store, and use them--and what the reader might substitute if a seasoning is unavailable. You will also discover the flavor role of foods such as almonds, citrus fruits, and coconuts. Not a cookbook, Seasoning Savvy is a powerful compliment for every recipe and will help you get the most out of the seasonings you use to flavor your food. Within Seasoning Savvy you will explore: how to select and use the right seasonings for a recipe and how to tell if a spice is fresh drying, freezing, toasting, chopping, measuring, and storing herbs and spices culinary practices in the use of flavorings from chocolate and vanilla to amchur and mastic flavor combinations, including both well-known and exotic blends, flavored oils and vinegars, compound butters and seasoned salts how to reduce the intensity of some seasonings such as garlic and chili peppers an examination of the nature of taste of flavor along with a history of spice usage in the US brewing teas and tisanes savvy culinary tips, such as polishing a copper a bowl with lemon juice and salt, or storing a lump of asafetida in the spice cupboard to discourage insects Seasoning Savvy's tips and techniques will help you bring out the flavor in your food and teach you how to use seasonings to achieve the tastes you like. With this vital book, you will transform your cooking from satisfactory to sensational!

In 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fourteen years later, the Starting with Ingredients spirit lives on in a more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. More than 100 recipes in fifteen categories are easily navigated with brightly colored tabs, and Chef Aliza Green's signature sidebars, ingredient tips, and culinary lore is sprinkled throughout. Feeling like enjoying fish, or lemons, or quince and pears, or nuts? From apples to zucchini, there's a dish for that, developed by a seasoned chef for the home cook to savor.

Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the most of the edibles in your garden or the farmer's market bounty! The No Waste Vegetable Cookbook will help you cook your way through greens, beans, roots, and herbs with seasonal recipes that utilize every edible part of the plant. Author Linda Ly shares a wide variety of recipes and techniques from her popular CSA Cookbook, from creative pickling (think watermelon rind) to perfect pestos. Chapters and recipes include: Tomatoes and Peppers: Spicy Minty Tomato Sauce Infused with Tomato Leaves, Spicy Fermented Summer Salsa, Ginger-Spiced Chicken Soup with Wilted Pepper Leaves, Blistered Padron Peppers and White Onions Leafy Greens: Kale Stem Pesto Spring Bulgur Salad with Kale Buds, Stuffed Collard Greens, Potlikker Noodles with Collard Greens, Broccoli Green and Baked Falafel Wrap Peas and Beans: Pea Shoot Salad with Radish and Carrot, Pan-Charred Beans with Bean Leaf Pesto, Yardlong Bean Curry with Wilted Spinach, Fava Leaf Salad with Citrus, Feta, and Walnuts, Charred Fava Pods with Parmesean Bulbs and Stems: Fennel Front and Ginger Pesto, Kohlrabi Home Fries with Thyme Aioli, Leek Green, Wild Mushroom and Goat Cheese Crostini, Scallion Soup, Green Onion Pancake with Spicy Soy Dipping Sauce Roots and Tubers: Carrot Top Salsa, Beetza Beetza, Quick-Pickled Sweet 'n Spicy Radish Pods, Savory Sweet Potato Hummus, Creamy Sweet Potato Soup with Maple Syrup, Hasselback Potatoes, Vietnamese Carrot and Daikon Pickles Melons and Gourds: Watermelon Rind Kimchi, Stir-Fried Watermelon Rind, Gingered Butternut Bisque, Four Ways to Toast Pumpkin Seeds, Sicilian Squash Shoot Soup, Drunken Pumpkin Chili, Pan-Fried Cucumber in Honey Sesame Sauce Flowers and Herbs: Chive Blossom Vinegar, Nasturtium Pesto, Cilantro Pepita Pesto, Chimichurri, Marinated Feta with a Mess of Herbs, and "All In" Herb Dressing Whether you're excited to make the most of the farmer's market or use every bit of your garden's bounty, this is the book that keeps the food on your table and out of the trash can (or compost bin)!

There's nothing nicer than a bowl of delicious hot soup on a cold day! This delightful recipe book celebrates old-fashioned Irish soups that are enjoyed in farmhouses throughout the country, with nourishing traditional favourites that can be enjoyed by all the family. Includes recipes for potato soup, mutton broth, cabbage soup, beef and barley soup, and parsnip soup.

Without corn, Tema Flanagan writes, the South would cease to taste like the South. Her treasury of fifty-one recipes demonstrates deliciously just how important the remarkable Zea mays is to southern culture and cuisine. Corn's recipes emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautes, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. And the heaviest hitters, cornbread and grits, are mainstays all year round. Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced.

A celebration of mushrooms and fungi - from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where fabulous fungi take centre stage. Mushrooms - part of the fungi kingdom - come in an array of sizes, shapes and colours, making them a fascinating ingredient to cook with. From regular humble cultivated button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all. So much more than a tasty side for a fried breakfast, there are many things that make mushrooms a wonder-ingredient. Many mushrooms - such as the Shiitake, beloved in China, or Enoki, enjoyed in Japan - are carriers for the savoury umami fifth-taste. They are wonderfully diverse to cook with - natural allies with butter, herbs and garlic but also able to work well with all manner of spices. They can be eaten raw in carpaccio, plump in a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to light plant-based meals, making them popular among vegetarians and vegans. Most varieties of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients. Food writer Jenny Linford's mouth-watering selection of recipes include: Small Bites and Sharing Plates such as such as Pesto Ricotta Stuffed Mushrooms, Shiitake Dumplings and Truffle Mushroom Crostini. Satisfying Soups and Stews, like Thai Mushroom Soup or Pumpkin and Lentil Stew. Hearty and delicious meat and fish dishes like Beef Porcini Ragu with Pappardelle and White Fish Fillet with Wild Mushrooms. Light Salads and Vegetable Dishes include Fennel, Mushroom and Crab Salad and Wild Mushroom Carpaccio. To conclude, Eggs and Cheese incorporates decadent dishes such as White Pizza with Funghi, Parma Ham and Truffle Oil. Woven into the recipe chapters are seven informative essays, with topics that range from how to grow mushrooms to mushroom folklore.

Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer. Linda Fuller provides easy-to-follow directions for a terrific selection of yogurt-containing international recipes for a delicious new approach to cooking. Just imagine Mulligatawny Soup, Molded Pineapple Salad, Cranberried Coffeecake, Irish Soda Bread, Greek Pastitsio, Scalloped Oysters, and German Chocolate Cake--all made with yogurt. For the yogurt-lover and the yet-to-be-converted, Yogurt, Yoghurt, Youghourt is a great source of recipes that are delicious, nutritious, and low in calories. Yogurt dates back to Biblical times, and there are references to yogurt in the works of Herodotus, Homer, Pliny, Galen, and other ancient historians and physicians. For thousands of years, yogurt has survived and become a staple in many diets. And now, here is a book full of new recipes that use this ancient food in a contemporary style. Yogurt, as an outstanding supplement to a well-balanced diet, can be included in every course in a meal. For example: start off right with hors d'oeuvres or appetizers such as Guatemalan Guacamole, Crabby Hawaiian Dip, Jamaican Curried Eggs, Japanese Gingered Shrimp, or German Party Meatballs continue with soups and salads such as Chilean Chicken-Corn Salad, Norwegian Salmon Salad, French Blueberry Bisque, Turkish Beef Soup, Creole Callaloo, and a variety of dressings for the main course, whether lunch, dinner, or supper, try one of these dishes: Balinese Braised Chicken, Bohemian Veal Roast, Italian Heroes, Polish Pike, Mexican Meal-in-a-Minute, and Yankee Red Flannel Hash round out meals with breads and cakes like Scottish Scones, Impeccable Pecan Muffins, Far Eastern Flat Bread, Albanian Nut Cake, Colombian Cocoa Cake, and Hussar Torte for that finishing touch, choices include Armenian Lemon Bars, Barbados Banana Pudding, Singapore Tapioca, Guy Fawkes Fingers, Greek Apple Crisp, Cuban Cheesecake, and Southern Pecan Pie and don't forget beverages--try Austrian Apricot Frost, Hearty Health Drink, Persian Abdug, Sweet Indian Lasse, or Turkish Yogurt Fizz for thirst quenchers Each section of recipes is alphabetized, making it easy to find the recipe you want quickly. All ingredients are precisely specified, but the innovative reader/cook is encouraged to experiment with flavors and textures. Whether you are familiar with the joys of yogurt or are just beginning to learn, these recipes are sure to get your mouth watering for Yogurt, Yoghurt, Youghourt.

Brian Baumgartner is best known for playing Kevin Malone in the US TV series of The Office - and Kevin Malone is best known for being a chilli master and the creator of 'Kevin's Famous Chili'. Like Kevin, Brian is a true chilli aficionado who is just as serious as his fictional counterpart about making the perfect pot. With over 150 recipes stamped with Brian's "seriously good" approval rating, Seriously Good Chili Cookbook celebrates all styles of chili - Texas chilli, chilli verde, veggie chilli, turkey and many other variations - with recipes contributed by celebrities, chefs and world championship chilli cook-off winners. Also included are helpful chilli-cooking tips and tricks as well as QR codes for exclusive video access.

150 signature starters, main courses and desserts featuring Gin; introducing "The Ginologist Cook". Written, simmered, grilled, sliced and baked by South African clever food "maker-uppers" who mixed Gin with their food to achieve new flavours, textures and experiences to bring the world a book which gives Tonic Water a run for its money. The famous South African Rose Geranium infused in the Floral Gin becomes delightful and complex, a showpiece of this recipe collection, and has brought new flavour to cooking. Extracts from the flower - also known to have age defying qualities - are used in skin creams. Ginologist Gin was created in 2016 by South African Gin enthusiasts Matt Van Wyk and Richard Kolbe as a hobby. Ginologist Spice, Citrus and Floral Gins each won awards at the 2017 Michaelangelo Wine and Spirits Awards in South Africa. Pieter Carter, the Chief Distiller, is passionate about flavour and created the first recipe before the book was conceived; Floral Gin and Clotted Cream Ice Cream. The family and friends hobby has fast become a household brand distributed internationally. The Ginologist Distiller vows to always give the attention and love to every drop of Gin he creates no matter how many bottles. Realising the amazing flavours Gin can infuse into food The Ginologist Distiller is experimenting with Pantry Essentials to give the discerning home cook even more to get excited about; Gincentrates; tubes of yummy gin reductions. Photographed at the five star Hemmingway's Restaurant & Wine Cellar in Pretoria, South Africa the book includes stunning photographs of the naturally landscaped exotic gardens and woodland. Whoever thought we would be creating dishes using Gin? This book contains recipes cooks can enjoy making for the family, dinner parties and on special occasions. There are starters to savour and divine desserts. Pumpkin Tart, Short Ribs, Savoury Cheesecake, Ice Cream, panacotta, Oysters and a Ginoholic Victoria Sponge! Meat, fish and vegetarian savoury dishes inspired by spicy Cape Malay cuisine from The Cape of South Africa are sitting next to sweet fruity desserts inspired by French Pastry Chefs. This eclectic mix of culinary creations demonstrates South Africa can win the world's heart through its stomach. Gin and Tonic who? The Ginologist Distiller meets The Ginologist Cook, in 150 delicious recipes with Gin.

The earliest evidence of honey being enjoyed in Scotland dates back to 1000 years BC - an Iron-age beaker that once contained mead was found in a burial chamber in Fife. Since before history, honey has added delicacy and sweetness to the Scottish diet. Scottish honey, with its fragrances of heather, meadowsweet, clover and birch, is a unique, magical ingredient, and the Honey Bible features a host of easy-to-prepare recipes drawing on this wonderful resource. Liz Ashworth introduces us to its versatility from dishes as varied as Medieval sweet pickled salmon and honey-spiced beetroot, to the delectable cranachan and more contemporary chocolate honey fudge cake. Prepared in collaboration with one of the UK's oldest and largest honey farms, Chain Bridge in the Borders, this book draws on the experience and traditions of generations of skilled beekeepers and Scottish cooks in the use of this quintessentially natural and organic food. Chain Bridge honey farm is a flourishing family business started by beekeeping advisor William Selby Robson in 1948. Specialising in natural honey products they produce everything from honeycombs to beeswax candles.

Classic Bestseller from the world's best-known vegetarian cookery writer in smart new format Stylish updated version of the classic vegetarian bestseller. Rose Elliot is Britain's most popular and versatile vegetarian cookery writer and in this book, she gives the lowdown on beans of every flavour, colour and variety. Through the A-Z of bean varieties, there are bakes, rissoles and soups to tempt the tastebuds and essential information on the preparation of all pulses.

Welcome to Vegenaise, a game changer in the plant-based kitchen. This healthier, vegan alternative to mayonnaise is a cult favourite-even carnivores love the stuff. In addition to being a delicious spread, this versatile ingredient can be used to make salads, dips, sandwiches, breads, cakes and more. Gwyneth Paltrow "basically can't live without Vegenaise". Wait until she tries these recipes! The Vegenaise Cookbook features nostalgic, tuck-in food that is mouth wateringly delicious. The recipes are carefully curated and tested and they use readily available ingredients. Many are inspired by the offerings at Follow Your Heart, the natural foods restaurant that author Bob Goldberg and friends opened in 1970. This is a cookbook without pretence or judgment.

From baking wunderkind Catherine Zhang comes an assortment of delectable recipes that highlight authentic Asian flavours for both newcomers and lovers of this cuisine. These 60 tasty and accessible desserts from baking prodigy Catherine Zhang showcase flavours that will have you rethink what you know about cakes, cookies, tarts and more. Inspired by Catherine's Chinese heritage as well as her cosmopolitan influences, these simple yet delectable recipes fuse vibrant flavors like ube, lychee, hojicha and miso with beloved bakes like macarons, tiramisu and palmiers. These beginner-friendly delights from China, South Korea, Thailand and more include: * Mochi Donuts * Japanese Strawberry Shortcake * Tahini "Nutter Butters" * Vietnamese Coffee Tres Leches * Chocolate Matcha Viennese Swirls * Cookies and Cream Snow Skin Mooncakes * Tangzhong Cinnamon Rolls * Raspberry Yuzu Cream Puffs * Brown Sugar Boba Popsicles * Baked Ube Cheesecake Whether you're new to baking or are looking for unique and exciting ways to add a little sweetness to your day, this collection will have you making delicious desserts over and over again.