Bow down. The reign of Cauliflower glory is upon us. Recipes naughty or nice, the world's most versatile and best-loved Super Vegetable is all at once a healthy wholefood staple, a culinary fashion statement, or the key ingredient for a cosy, comforting winter dinner at Grandma's house. (Or solo on the sofa, straight out of the pan. No judgement. No rules for the King.) The chameleon of the vegetable world, here are 70 recipes to prove Cauli's blue blood status. Roasted to golden perfection, barbecued, stir-fried, baked whole or in a pizza crust, and of course, the carb-dodger's delight, Cauliflower Rice. The real Mr Worldwide, Cauliflower features in Mediterranean, Middle Eastern, French, Spanish, Italian, Indian and Anglo dishes, all thoroughly represented here via snacks, starters and soups, salads, mains, baked and accompaniments

Eat Bike Cook brings together 40 delicious easy recipes created to meet the energy demands of cyclists, with tips, hacks and food diaries from women cyclists, both professionals and enthusiastic amateurs. There are quick, up-and-at-'em breakfast ideas to charge you up pre-ride, energy-boosting back pocket picnics to keep you going strong while you're on the road and wonderfully restorative main meals to share with friends once you've crossed the finish line. With stunning food photography and illustrations by Kitty Pemberton-Platt, whose drawings have lit up Instagram with their honest visualisations of what female cyclists really eat. As well as providing inspiration on easy and tasty ways to fuel for days on the bike, Eat Bike Cook is a celebration of the female cycling community: of the great chat in a cafe mid-ride, of the handful of Haribos that gets you through the last 25km and the shared beer and burger at the end of the day.

The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender.

Potato, a widely eaten and nutritious vegetable, comes in a variety of avatars. It can be baked, fried, boiled or more than often is consumed as an accompaniment to other vegetables. This book is a fabulous assortment of mouth-watering dishes made using Potato as the chief ingredient. A variety of cuisines with potato as its chief ingredient are included in this book with their varying and contrasting flavours, and textures. The book offers a whole new approach to cooking potatoes and explores the varying tastes which this humble vegetable holds.

Sections on universal ingredients - such as garlic, onion, and shallots - offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce each time) on an everyday basis in recipes from Hungary to India, from Mexico to China, with wonderful results. Surprises abound in this vast recipe collection (over 60 percent of which are vegetarian or vegetable-based), such as Tanis's unexpected happy nod to the value of leftovers: he offers scores of suggestions to morph them into dishes every bit as delicious as the meal in which they originally appeared.

You've spent the summer picking mushrooms in the forest, gaze sweeping along the trunks of trees and a basket of mushrooms dangling from the crook of your arm but what next? With storerooms and cellar overflowing with chanterelles, porcini, and boletes, how do you prepare these delicacies of nature into flavorful and mouthwatering dishes? Wild Mushroom Cookbook is the cookbook foragers and mushroom lovers have been waiting for; this is the book that shows how to turn delicious, hand-picked ingredients into: Mushroom flour Chanterelle soup with gorgonzola Dumplings, quesadillas, and risottos Porcini focaccia Mushroom pie with mozzarella and chard Lamb and venison stir fries Lasagna And much more! Mushrooms are a flavor enhancer like no other perfect for a light snack, appetizer or main course and are perfect in combination with fish, poultry, game, and other wild ingredients. Mushrooms are also sugar, gluten, and carb free making them the ideal ingredient for the modern kitchen. Featuring fifty delectable recipes, mouthwatering photographs, and tips on how to dry and preserve mushrooms from the wild, Wild Mushroom Cookbook is all you need to turn your favorite hobby into tonight's dinner. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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.

Cali'Flour Foods has helped millions transform splurge foods into superfoods. And now, their first cookbook, Cali'Flour Kitchen, offers recipes for the dishes you haven't been able to enjoy for years-from French Onion Soup and Quiche Lorraine to pizza, cookies, enchiladas, and lasagna. Cali'Flour Kitchen is designed for people across the dietary spectrum, providing perfect, guilt-free recipes for every carb-heavy craving, whether you're eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces those favorites that have long been forsaken, reinventing them to include a full serving of vegetables. With over 100 recipes and detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali'Flour Kitchen is all about indulging without compromising health.

This is the definitive guide to the fruits of the world, featuring a comprehensive photographic identification guide to fruits, with information about the history, varieties and nutritional value. It includes all the well-known citrus fruits, berries and other fruits, such as apples, bananas, melons, peaches, figs and grapes, as well as exotic varieties such as babacoa, custard apples, sharon fruit and prickly pears, rambutans and snake fruit. With 500 photographs, this is the ideal reference book on identifying, preparing, preserving and cooking fruit. Tempting recipes include Hot Date Puddings with Toffee Sauce, French Apple Tart, and Date and Walnut Brownies. Nothing can beat a simple dessert of perfectly ripe juicy fruit, perhaps served with a dollop of cream, or with some good cheese. All fruits can be cooked and served on their own, or used to create a huge range of dishes, from pies and puddings to cakes, ice creams, mousses and featherlight souffles. In the first section of this book, there is an illustrated step-by-step guide to preparing, juicing, preserving and cooking fruit, and a guide to useful equipment. There is essential information about all the common, less well-known and exotic fruits and how and where the fruit is grown, where to buy and how to store and cook. With over 100 enticing recipes, this lovely book will provide a wealth of inspiration.

The author of Start Simple redefines "dinner" in this creative cookbook that elevates snacks and grazing foods to main-course status, filled with 100 recipes and 75 color photos. ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022-Food & Wine, Bon Appetit, Bookriot We've all been there. Pressed for time, patience, or the will to cook yet another meal, we turn to eating snacks for dinner. While these "meals" are often thrown together, there is no denying that grazing on smaller bites is less stressful and often more pleasurable than planning and preparing a traditional meal. In Snacks for Dinner, Volger transforms carefree noshing into nourishing meals with recipes to inspire your own make-from-scratch snack spreads that are not only quick to makes, but also deeply satisfying. The perfect snack-y dinner revolves around 7 main components: Crispy-Crunchy: Savory Bites Tangy-Juicy: Pickles & Marinades Scooped and Smeared: Dips & Spreads Centerpiece-ish: A Little Heartier Small but Mighty: Spoon Salads & Soup Shots Vessels: Crackers, Breads, & Chips Sips-Sweets: Drinks & Desserts Volger shows how these flavorful components can be mixed and matched to create a palate-pleasing meal. Following Volger's guidance, you may start out with a few Smoky Glazed Pistachios for crunch and add some zesty Orange & Mustard Marinated Asparagus with a side of Honey Pickled Shallots. Craving something creamy? Try a Toasted Walnut and Feta Dip or Gingery Green Tahini with homemade Nut & Seed Crackers or crudites. The possibilities are endless. Best of all, many of these bites can be made ahead and stored in the fridge or pantry for easy assembly. With Volger's simple, wholesome, recipes and pairing guidance, snacks for dinner is no longer shameful-but a healthy, fun, and respectable choice.

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.

From Bob Marley's son, Rohan Marley, and expert chef, Maxcel Hardy, comes The Marley Coffee Cookbook. This collection of recipes infuses incredible recipes with coffee for something truly unique. Rohan Marley kicks off each chapter of The Marley Coffee Cookbook with anecdotes about growing up as the son of legendary musician Bob Marley, who to this day is revered by music lovers young and old. The chapter One Love, for instance, begins: "One Love is one of my father's biggest songs, and I wanted the coffee that I named One Love not just to be a standout single origin coffee, but to really resonate with people." Chef Maxcel Hardy's flawless recipes and expert guidance on the best way to infuse a dish with coffee flavor make this book a very special addition to any cookbook collection. Hardy speaks to the importance of choosing a particular coffee to harmonize with certain foods, and he shows how easy it is to use coffee in a way that it brings out the best in everything from savory dishes to sweet treats. There's a strong coffee connection for each dish, whether it is infused with a mocha theme or it rocks an espresso flavor. These are dishes you won't find anywhere else, to name a few: Sweet potato waffles with a pecan coffee syrup Grilled salmon with a coffee maple, and ginger glaze Fried plantains with coffee sugar Coffee spice blend-marinated lamb ribs with guava BBQ sauce Grab your copy of The Marley Coffee Cookbook today, and try out these incredible foods that truly carry on the soul of Bob Marley.

Meet the world's most popular vegetable - the potato! It's time to peel back the potato's potential and rustle up cosy classic dishes like shepherd's pie, potato soup, and gnocchi, as well as dishes you won't have tried before, such as homemade potato bread, potato and courgette cake, potato pancakes and so much more! It's no doubt that the potato has so much to offer. From new potatoes to baking potatoes, crispy skins to creamy mash, you can enjoy 70 sweet and savoury recipes for the whole family to love, and make Potato Kitchen your cookery staple. Become a potato connoisseur and discover the seemingly endless list of varieties that you can grow, whilst exploring: - A deep dive into potatoes, combining expert knowledge with atmospheric photos of production and harvest - More than 70 classic and creative recipes, both sweet and savoury - Photos of all recipes Calling all potato lovers! Whether you're looking to crate fabulous classic potato dishes and try more unusual recipe, or you're a gardener interested in growing potatoes and experimenting with cooking with them, Potato Kitchen has something for everyone to love, and is sure to delight!

2020 James Beard Award Winner With recipes for gumbos and stews-plus okra pickles, tofu, marshmallow, paper, and more! "A love song long overdue. It is anything and everything you wanted to know about this hallmark ingredient."-Michael W. Twitty, author of The Cooking Gene Chris Smith's first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South's best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin' Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair's recipe for Okra Marshmallow Delight. The Whole Okra is foremost a foodie's book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith's wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential. "If you are an okra lover, this book is an affirmation, filled with interesting stories and great ideas for using pods, flowers, and more. If you are not yet an okra lover, Chris Smith's enthusiasm may well convert you."-Sandor Ellix Katz, author of The Art of Fermentation

We've switched to low-fat foods, but are we any healthier? Research suggests not! Nicola Graimes in her new book suggests that now's the time to make a stand for fat - but explains that we have to be eating the right types in the right amounts for good health in the long term. Fat is an important source of energy and vital for cell growth, hormone regulation, cognitive development and supports good heart, gut and skin health. Nicola Graimes celebrates the 'right' fats, not only highlighting their numerous health attributes, but also their diversity and the enjoyment they give to our cooking and eating. Her book dispels many of the myths surrounding fats, including which fats are healthy and the ones to avoid. It also showcases the best ways to prepare and cook fats for maximum nutrition and flavour. With over 50 delicious and vibrant recipes covering Breakfasts, Small Plates, Big Plates, Sides and Treats as well as easy-to-understand nutritional advice, the book provides the complete package to sensible right-fat eating for the long term and not a quick-fix diet. The book highlights that balance is key, with other food groups, such as good-quality plant proteins and right carbs, being equally important. The Right Fat is a practical and inspirational approach to maintaining a healthy way of eating - it's time to revive our enjoyment of this valuable food group.