The best oils are made by authentic artist-craftsmen, who marry centuries-old agricultural wisdom with cutting-edge extraction technology, and now produce the finest oils in history. However, these producers are being steadily driven from the market: extra-virgin olive oil is difficult and expensive to make, yet alarmingly easy to adulterate. Skilled oil criminals are flooding the market with low-cost, faux extra-virgins, reaping rich profits and undercutting honest producers, whilst authorities in Italy, the US and elsewhere turn a blind eye. From the feisty pugliese woman of sixty struggling to keep the family business afloat to her industrialist neighbour who has allegedly grown wealthy on counterfeit oil, to Benedictine monks in Western Australia and poker-playing agriculture barons in northern California who make this ancient foodstuff in New World ways, Mueller distils the passions and life stories of oil producers, and explores the conflict, culinary vitality and cultural importance of great olive oil.

Since it's publication in 1998, which tied in with his first TV series, stylish and innovative NIGEL SLATER'S REAL FOOD has become the essential food book to have, both on the kitchen shelf and (qualified by his fanmail) on the bedside table. From sausages to ice cream, potatoes to garlic, the book covers Slater's indispensable signature dishes ? the ones you wouldn't be without for love or money.

Based on Nigel Slater's absolute favourite food, whether it be The Stickiest Ever Chicken Wings or Baked Goat's Cheese and Pesto in Filo Pastry, Smoked Mackerel Dauphinoise or the classic Bacon Butty, this classic has gone a long way in at last creating a nation of food lovers. In typically unpretentious style, Nigel finds good things to make using mass produced white bread to the finest Italian loaves, or with standard English confectionery to real chocolate made from cocoa solids. These recipes are still up-to-the-minute, accessible and inspiring. With Nigel's unerring understanding of flavours, irresistible, simple recipes, and passionate lively writing, this attractive reissue edition proves that NIGEL SLATER'S REAL FOOD deserves its place on everyone's kitchen shelf.

A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another.

Lateral Cooking is, in a sense, the 'method' companion to its bestselling predecessor, The Flavour Thesaurus - and is just as useful, ingeniously organised and enjoyable to read.

The book is divided into 12 chapters, each covering a basic culinary category, such as 'Bread', 'Sauces' or 'Custard'. The recipes in each chapter are then arranged on a continuum, the transition from one recipe to another generally amounting to a tweak or two in the method or ingredients. Which is to say, one dish leads to another: once you've got the hang of flatbreads, for instance, then its neighbouring dishes on the continuum (crackers, soda bread, scones) will involve the easiest and most intuitive adjustment. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.

Lateral Cooking is essentially a practical book, but like The Flavour Thesaurus it's also a highly enjoyable read. The 'Flavours & Variations' sections, for example, draw widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers and personal recollection. Entertaining, opinionated and inspirational, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking. 'When I dug up my lawn to grow my own vegetables and herbs I planted fruit too. A handful of small trees - plum, apple and pear - some raspberry, blackberry and currant bushes and even strawberries in pots suddenly joined my patch of potatoes, beans and peas. These fruits became the backbone of my home baking, the stars in my cakes and pastries and even inspired the odd pot of jam. More than this, I started to use them in new ways too, from a weekday supper of pork chops with cider and apples to a Chinese Sunday roast with spiced plum sauce. The hot family puddings and fruit ices we had always loved so much suddenly took on a delicious new significance.' With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking.

This book offers inspiration for using all the different varieties, from butternut and acorn to turban and patty pan. It offers ideas for all types of dishes including soups, main courses, side dishes and desserts. You can create various tastes and textures using all sorts of cooking methods, such as roasting, pureeing, stewing and sauteing. It features 30 recipes from around the world, including Pumpkin & Ham Frittata, Butternut Squash & Sage Pizza, and American Pumpkin Pie. 100 photographs include step-by-step techniques. Make the most of the eye-catching shapes and shades of pumpkins and squashes with this collection of recipes. Whether is it summer patty pan or autumnal pumpkin, there is a seasonal dish here. This handy little book provides a concise guide to the types of squash available, and some step-by-step techniques for preparing them. 30 recipes follow, with soups, appetizers, midweek meals, special occasion dishes, side dishes, desserts and bakes. Stage-by-stage photography and easy-to-follow methods makes it simple to achieve success, and a selection of tips and variations give the home cook plenty of scope to experiment with new ideas.

An original cookbook by, for, and about the Pueblo peoples of New Mexico. This cookbook is a product of the Flowering Tree Permaculture Institute, founded by Roxanne Swentzell at Santa Clara Pueblo. Its goal is to promote healing and balance by returning to the original foodways of the Pueblo peoples. The precontact, indigenous diet emphasises chemical-free meat, fowl, fish and a wide variety of whole grains, nuts, seeds, fruits and vegetables. Buffalo Tamales, Blue Corn Cakes, and Rabbit Stew are just a few of the unique and delicious Pueblo recipes. Five thought-provoking essays contribute to the understanding of Pueblo history and culture. Though written in the Tewa Pueblo of Santa Clara, indigenous peoples everywhere and anyone interested in learning about Pueblo culture and food will delight in this book.

Written to inspire courage in those daunted by wartimes shortages, "How to Cook a Wolf" continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her fine prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.

The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. We are all familiar with a few mezze favourites - hummus, falafel, tabbouleh and stuffed vine leaves - but Bethany offers up a whole host of other treasures. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma'amoul Shortbread Cookies, here are mouth-watering dishes for you to try. Bethany's recipes stem from her childhood, as she mixes traditional country fare with cosmopolitan feasts, and adds contemporary twists. In The Jewelled Kitchen she unveils a culinary heritage that is as rich as it is diverse.

Bravo for tomatoes, beans and kale. But what's next for the ardent home gardener? Wheats, including farro, spelt and kamut, are surprisingly easy and very rewarding backyard crops. They can be planted as early as the ground can be worked in spring and harvested mid-summer to make room for fall crops. These ancient food sources can be milled for flour, sprouted or eaten as whole grains to retain their natural amino acids, fibre, vitamins, omega-3 fatty acids and probiotics, among other benefits.

In addition to wheat, there are also heirloom cultivars of barley and oats that offer an abundant way for gardeners to harvest fibre, protein and carbohydrates. Buckwheat makes an excellent grain substitute and attracts many beneficial insects. Seeds like soybeans, flax, amaranth, quinoa and Styrian pumpkin are very high in protein and there are many beautiful types that are easy to grow. Expert gardener Dan Jason provides gardening advice and recommends varieties that are adapted to Canadian conditions.

Once the harvest is in, it's time to celebrate with Michele Genest's fifty vibrant vegetarian recipes featuring the garden's bounty. Ranging from the simple (Pumpkin Seed Butter Cookies) to the sophisticated (Beet and Triticale Gnocchi with Kale Pesto), the recipes in this exciting garden-to-kitchen volume will inspire readers to expand their horizons when it comes to growing and cooking grains and seeds.

"Apple Cookbook" features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.

Owner of the popular Los Angeles bakery Friends & Family, Roxana Jullapat knows that all-purpose flour is an easy route to success. But for cooks eager to use the new array of grains grown locally in the United States and their flours, she has more than eighty creations, many drawn from the familiar pastry case of cookies, cakes, scones, breads and pies, only with an alternative, healthier kick. Organised around the eight "mother" grains-barley, buckwheat, corn, oats, rice, rye, sorghum and wheat-this cookbook bursts with the chewiness of rye chocolate chip cookies, the intensity of white cheddar cornmeal biscuits and the rich earthiness of sorghum pecan pie. With recipes from corn polenta ice cream to shiitake mushroom, leek and toasted barley soup, and enough variations to inspire a range of sweet and savoury cooking, Mother Grains-featuring shopping and storing tips, essays on the history of each grain and sunny step-by-step photos-should sit on any devoted baker's shelf.

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of "Vegetarian Cooking for Everyone," reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.
For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.
This groundbreaking new cookbook is Madison's crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.
Destined to become the new standard reference for cooking vegetables, "Vegetable Literacy" shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.
Inspiring improvisation in the kitchen and curiosity in the garden, "Vegetable Literacy"--an unparalleled look at culinary vegetables and plants--will forever change the way we eat and cook.

Low in carbs, fats, and sugars, and naturally packed with vitamin C, cauliflower is the super-est of all superfoods. Why cauliflower? It's a chameleon and can take on any flavour and texture. In her first cookbook, food blogger and recipe developer Lindsay Grimes Freedman brings her expertise in creating delicious, healthful, and practical recipes to one of the food world's most trending topics: cauliflower. With more than 75 recipes built around the five ways to prep cauliflower (as a whole head, florets, steaks, riced, and meal), Freedman transforms this versatile veggie into smoothies and scones, pizza crusts and pasta sauces, and sides and salads. Super swaps include falafel made with cauliflower and Caesar salad made with a cauliflower-based dressing, even cauliflower nachos, "bacon" bits, tots, and French toast. The recipes are healthful and easily adaptable for any diet without skimping on flavour or satisfaction. By harnessing the power of this anti-inflammatory veggie, readers will reap all the benefits of a plant-based diet without missing out on any of the good stuff.

Maple Syrup Cookbook has convinced thousands of readers that maple syrup makes just about everything taste better. Now, the revised third edition of this classic cookbook features full-colour photographs and a dozen of the author's favourite new recipes. In all, the book now offers more than 100 ways to enjoy maple syrup at every meal, including Buttermilk Corn Cakes, Banana Crepes with Maple Rum Sauce (perfect for an elegant brunch), Maple Cream Scones, Lacy Sweet-Potato Patties, Maple Bacon Strata, Curried Pumpkin-Apple Soup, Creamy Maple Fondue, Maple-Glazed Brussels Sprouts, Orange-Maple Wings, Beet and Pear Relish, Maple-Roasted Root Vegetables, Steamed Brown Bread, Maple Onion Marmalade, Hot & Spicy Shrimp Kabobs, Chicken with Maple-Mustard Glaze, and Crispy Maple Spareribs. There are barbecue sauces and salad dressings and dozens of tempting desserts, from Almond Bars and Coffee Chip Cookies to Maple Apple Pie, Maple Pecan Pie, Maple- Ginger Ice Cream, and much more. There's even a recipe for Maple Bread-and-Butter Pickles. This is a treasure chest of delightful recipes you'll turn to again and again.

After her health journey led her to a plant-based diet, Gena Hamshaw started a blog for readers of all dietary stripes looking for a common- sense approach to healthy eating and fuss-free recipes. "Choosing Raw," the book, does in an in depth manner what the blog has done for hundreds of thousands of readers: addresses the questions and concerns for any newcomer to veganism; makes a plant-based diet with many raw options feel easy instead of intimidating; provides a starter kit of delicious recipes; and offers a mainstream, scientifically sound perspective on healthy living.
With more than 100 recipes, sumptuous food photos, and innovative and wholesome meal plans sorted in levels from newcomer to plantbased pro, Hamshaw offers a simple path to health and wellness. With a foreword by Kris Carr, "New York Times"-bestselling author of "Crazy Sexy Diet," "Choosing Raw" is a primer in veganism, a cookbook, the story of one woman's journey to health, and a love letter to the lifestyle that transformed her relationship with food.

Golden and crispy on the outside, deliciously moist and spicy inside, what's not to like about falafel? Over 60 delicious recipes inspired by this healthy and nutritious street food. The falafel is a pretty humble food usually made from chickpeas, spices, and not much else, but there are countless things you can do with them. This book will show you how to make falafels from traditional ingredients like chickpeas and fava beans to more unconventional ones like beetroot and spinach. With recipes for dishes like falafel souvlaki, many different falafel wraps, falafel salads and falafel burritos, the possibilities are endless and there is something for everyone to enjoy.

Low in fat and cholesterol, nutritious and inexpensive, chicken is the meat of choice for legions of diet-conscious, budget-conscious, and taste-conscious Americans. "365 Ways to Cook Chicken" provides you with tempting, mouthwatering recipes for every occasion, every season, every cook, and every day. Baked, fried, barbecued, stewed, roasted--you name your favorite chicken dish, it's here. Simple one-dish casseroles are perfect for midweek family meals, while tasty appetizers and elegant roasts promise to impress any dinner party guests. Whether your tastes run to Buffalo's famous chicken wings or to gumbos with a Cajun kick, from subtle to saucy, you will find scores of dishes to tickle your fancy. Here's a poultry classic--with almost a million copies sold.