If you don't know how easy it is to cook delicious dishes with plantain you may be in for a pleasant surprise. It's easy to find, quick to cook, nutritious and delicious. These 51 ways with plantain have something for everyone - smoothies, snacks, starters, salads, mains, desserts and tapas-style entertaining tips. Why focus on plantain I hear you ask. I had so many positive comments about the plantain recipes in A Plate in the Sun that I planned a plantain chapter for my next book. Once I started talking through ideas with friends I quickly realised that this chapter was my next book. There's nothing complicated about cooking with plantain and I'm sure you will find it enjoyable. Is it the perfect ingredient? One of the many exciting things about plantain is its versatility and ability to combine with other tastes and textures. Its distinct and subtle flavours across all stages of ripeness, from green to yellow to black, can bring variation and another layer to favourite recipes. I sometimes break with tradition and explore classic recipes to create fusions from around the world. From burgers to brownies, to chutneys to dim sums. From a simple grilled snack like "Kofi-Brokeman," to a Sunday special of plantain stuffed lamb, there's a lot to discover and enjoy - little wonder plantain is so popular across more than half the planet including Africa, the Caribbean, Asia and the Americas. Foreword by Jean-Christophe Novelli: Patti has once again out-done herself in her new book and provided the readers with such a fabulous explanation of how to incorporate readily available products in Europe into her wonderful style of flavour filled cooking. Having known Patti for several years and valued her huge contribution to my Novelli Academy in Hertfordshire not only for corporate and individual events but also as a resident Chef in the Academy offering her own unique expression and passion for food, I know that you, your family and friends will enjoy using this inspiring recipe book. This book not only explains successfully the health benefits of plantain but also its underestimated versatility that Patti has managed to explain in such an easy to follow method. Bon appetit. Foreword by Felice Tocchini: I have always considered cooking as a form of art, after all you start with loads of ingredients of various textures, colours, smell and taste and you mix them together to create your work of art.... the plate is the frame, the cook the artist; so if you run with my idea the dishes that he /she create will have to reflect the mood, origins and passion of the person cooking. Patti has managed to capture all of this in her book, and if you have never had the pleasure of meeting Patti in person you have only got to read through the book and cook some of the recipes to understand the kind of person she is. I first met Patti on my first visit to the Novelli Academy some 3 years ago, and I have had the pleasure to work with her on a regular basis since. We often discuss the similarity between Italian and Ghanaian cuisine, the dishes her mother and grandmother prepared and how easy it is nowadays to find the same ingredients used back home in Ghana. True to her Ghanaian origins, Patti cooks from the heart but she is not afraid to break the traditions of family dishes and make them hers by adding new ingredients here and there. In A Date with Plantain Patti takes a basic staple ingredient and creates an array of interesting, fun dishes packed full of exploding flavours. Even traditional dishes have received the "Plantain Patti" makeover, go on give plantain a go

In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan's handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity - a fixture of Japanese TV programmes and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo and has returned to New York City to open two US branches. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candour, humour, gratitude and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

This is a cookbook for the millennium: an extravagant, shameless and highly entertaining work that will change the course of contemporary cuisine, it takes cooking out of the kitchen and away from the TV screens, and puts it where it deserves to be: in the philosophy section alongside Plato and other great culinary masters. The notorious Thursday Club reveals its culinary secrets as the reader is invited to take part in its annual banquet. The meal is lavish, its contents unique, the taste out of this world. It is not just a meal but a philosophical statement. It is not to be eaten, but absorbed into the body. Orlando Crispe demonstrates the power of food on human behavior and how it can incite both love and revulsion. And no detail of preparation is too insignificant or too outre to be revealed: Beef Stock au Orlando Crispe: Marinate the carcass of a cow in a hot-water bath for several hours with its chef, so that the juices of the one can mingle with that of the other.

Fans of "Food for Free" will be delighted at this new format--ideal for carrying in a rucksack. Over 100 edible plants are featured together with recipes and other interesting culinary information. With details on how to pick, when to pick, and regulations on picking, this new format of a best-selling title provides a portable guide for all those who enjoy what the countryside has to offer. More than 100 plants are listed, fully illustrated, and described, together with recipes and other fascinating information about their use throughout the ages. The recipes are listed so that you can plan your foray with a feast in mind. This is the ideal book for both nature-lovers and cooks. Particularly with today's emphasis on the freshest and most natural of foods. There is also practical advice on how to pick plus the countryside laws and regulations on picking wild plants.

Suid-Afrikaners is nou maar eenmaal gaande oor vleis. Dis onontbeerlik op enige feestafel, en vir die meeste van ons is selfs ’n gewone weeksaandete nie volledig daarsonder nie. Nie net is dit heerlik en vullend nie, dis ook propvol voedingstowwe wat goed is vir ons.

Vleis: Die Omvattende Gids is ’n moderne ensiklopedie wat ’n ereplek verdien in die kombuis van almal wat graag vleis eet en gaarmaak. Afgesien van resepte vir smullekker vleisgeregte vir elke okkasie bevat dit hope inligting oor die beste manier om die verskillende snitte en soorte vleis te berei, hoe om vleis te vries of tot perfeksie te verouder, tesame met ’n hordes wenke om geur en sappigheid te verseker – alles sonder preserveer- en ander kunsmatige bymiddels. Die voedselwetenskaplike en gewilde kosskrywer Annelien Pienaar se passie vir goeie, volhoubare vleis word weerspieël op elke bladsy van hierdie boek.

Vleis: Die Omvattende Gids is die enigste vleisboek wat jy ooit weer sal nodig kry. Dit bevat:

• Meer as 100 resepte wat die toets van die tyd deurstaan het – daar is beesvleis, lam en skaap, vark, pluimvee, afval en wildsvleis, en enigiets van maklike gesinsetes, tradisionele treffers en spoggerige onthaalkos tot kitsplanne met die oorskiet
• Beskrywings van al die verskillende vleissnitte, hul gebruike en die beste metodes om dit gaar te maak
• Nuttige inligting oor die voedingswaarde en veroudering van vleis, vleisterme en omskakelingstabelle
• Ekstra resepte vir marinades, souse, soutmengsels, aftreksels en deeg wat vleis komplementeer

In the first of an exciting new "River Cottage Handbook" series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. He takes us through the 72 species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel.The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. With colour photographs throughout, line drawings, a user-friendly Key and an introduction by Hugh Fearnley-Whittingstall, "The River Cottage Mushroom Handbook" is a comprehensive and collectable guide, destined to be an indispensable household reference.

WINNER OF THE ANDRE SIMON FOOD BOOK OF THE YEAR AWARD 2014 'Otter Farm is all about flavour. It starts and ends with the question: What do I really want to eat?' The taste of a perfectly ripe mulberry was Mark Diacono's inspiration for creating Otter Farm, a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely. Here Mark shares his colourful, beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit - including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal challenges and excitements of rural living, and offers practical advice for cultivating the best of the familiar, unusual and forgotten varieties at home. With luminous photography that captures life in the kitchen and outdoors, this ground-breaking book reveals how even the most exotic and exciting tastes can have their roots in British soil.

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.

Are you considering going vegan, but not sure how to start? Are you already committed to an animal-free diet, but are unclear about how to get proper nutrients? Vegan for Life is your comprehensive, go-to guide for optimal plant-based nutrition. Registered dietitians and long-time vegans Jack Norris and Virginia Messina debunk some of the most persistent myths about vegan nutrition and provide essential information about getting enough calcium and protein, finding the best supplements, and understanding the 'real deal' about organics, processed foods, raw foods, and more. Now, ten years since its original publication, the book has been completely revised and updated, with:a brand-new chapter on vegan eating for weight managementguidance on eating to prevent chronic disease the latest findings on sports nutrition and muscle masseasy-to-follow vegan food guides, menus, and pantry listsCovering everything from a six-step transition plan to meeting calorie and nutrient needs during every stage of life, Vegan for Life is the guide for aspiring and veteran vegans alike