Filled with flavouring secrets that can make you everybody's favourite home cook, this book shows how to add flair and variety to daily meals and dress up basic dishes for sensational party and holiday dinners. The authors present an inspired selection of 200 fast, simple, whip-up or chop-together concoctions that deliver flavour with magical blends of condiments, spicy foods, savoury herbs, and fresh fruits and vegetables. With additions for everything from meats and pastas to salads and desserts, the recipes include the authors' versions of traditional favourites as well as exciting original taste combinations that will leave your guests and family wondering how you did it-and clamouring for more. Hansel and Jenkins offer tips on cooking methods and handling and selection of ingredients such as different kinds of chillies, oils, and flavoured vinegars. They show how to stock your pantry so that you will be ready to throw together a flavourful complement to your meal on the spur of the moment with ingredients you have on hand. With tastes to turn any meal into a celebration, the book offers over 20 ways to flavour chicken, 30 salsas to spice up south-western foods, 30 unusual coleslaws to serve alongside favourite dishes, and a dazzling variety of sauces, dressings, glazes, rubs and marinades for every culinary purpose.

Life is a gift from God, so why not celebrate?

The bestselling authors of "Mennonite Girls Can Cook" return with a second course in their new "Celebrations" cookbook. From mouthwatering mini-muffins and succulent souffle to campers' stew and lattice-topped grilled apples, the Mennonite Girls share recipes to honor all of life. Join the girls for brunch celebrating a child's birth, campfire cooking with family, and even the more somber celebrations of a life well-lived. Filled from cover to cover with devotional reflections, personal stories, and beautiful photos, this book contains much more than recipes--it will soon become your kitchen companion for life's celebrations.

Like their first book, Mennonite Girls Can Cook Celebrations includes many gluten free adaptations

A love letter to author Andrea Pons's native Mexico, this beautiful cookbook weaves stories of her family's immigration to the U.S. with 75 delicious recipes from three generations of women in her family. Author and food stylist Andrea Pons started this Mamacita project in 2018 to document the recipes she grew up eating in Mexico, and she found it quickly became a way to reconnect with her family and Mexican heritage. During the COVID-19 pandemic, Andrea and her family found themselves navigating the U.S. immigration system in order to avoid deportation and to be able to stay in the country that had been their home for over twenty years, this book also became a rallying cry. Andrea sold self-published copies to fund her family's significant legal fees. More than a beautiful cookbook, this book is a love letter to Andrea's home country of Mexico and an inspiring celebration of her adopted home in the U.S, highlighting three generations of women's cooking in her family. Recipes include Elote Mexicano (Mexican Street Corn), Sopa de Fideo (Mexican Noodle Soup), Albondigas en Chipotle (Meatballs in Chipotle Sauce), the famous Rosca de Naranja (Orange Bundt Cake) from Andrea's grandmother's bakery in Mexico, and many more.

THE TIMES - BEST FOOD BOOKS OF 2022 DAILY MAIL - COOKERY BOOKS OF THE YEAR 2022 Over 80 recipes for Sunday suppers and midweek meals, packed full of flavour, from one of the UK's best-loved chefs 'Everything one wants in a cookbook. Beautiful, elegant simplicity. Angela's gorgeous The Weekend Cook is a vital addition to any cook's kitchen' Stanley Tucci 'This is a brilliant cookery book by a brilliant woman' Claudia Winkleman ___________________ An invitation to supper at Angela Hartnett's house is a real treat. Nestled in the heart of London's vibrant East End, you know you're going to get delicious food, great company and a relaxed atmosphere that is as far removed from the high-octane stress of a professional kitchen as it is from the awkward social anxiety that many of us face when hosting a dinner. Angela knows the secrets to throwing the most relaxed and enjoyable dinners for friends and family - sometimes mad, but always magical evenings that people talk about for months afterwards - and in this book she's going to share them. Recipes include: Potato and Wild Garlic Soup Braised Oxtail Whole Trout with Almond and Herb Stuffing Sunday Night Cupboard Spaghetti Queen of Puddings Great flavours and simple recipes abound in these pages, each one a joy to cook and eat, from satisfying one-pot dishes and comforting risottos to perfect party food and bakes to feed a hungry crowd. Collected in these pages are over 80 recipes from one of Britain's most-loved chefs, as well as time saving tips and cheats that will take the stress out of hosting and allow you to enjoy your dinner parties without breaking a sweat. The only essential ingredients are friends and family ... and lots of them. ___________________ 'Incredible ... Every dish is heartfelt and flavour-led' Tom Kerridge 'Whether you are planning a festive dinner party or a simple night in for two, Angela's sumptuous recipes will fill you with joy' Michel Roux Jr

Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by "Restaurant "magazine.

The cookbook hailed by the "Los Angeles Times "as a "showstopper" and by Jeffrey Steingarten of "Vogue "as "the most glorious spectacle of the season...like no other book I have seen in the past twenty years" is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean--and filled with photographs by Dominic Davies--this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream.

'If I had a child at Uni ... this is the book I'd be putting in their stocking this Christmas' Nigella Lawson 'The millennials' answer to Delia Smith' Daily Mail 'The poster girl for TikTok cooks' The Times 'The how-to cookbook for the modern generation. Fresh, engaging and great fun' Rukmini Iyer, Roasting Tin series Learn the basics. Up your cooking game. Delicious food every time. This is a cookbook with no judgement. Together, we'll learn how to make incredible food at home. We'll start with the basics: 12 Core recipes (or go-to skills) that everyone needs to know, like how to make a pasta sauce, roast a chicken or make a killer salad dressing. Then we'll use these core skills as a base for delicious and adaptable recipes that will up your cooking game - the Staple, the Brunch, the Potato Hero (of course they make an appearance) and the Fancy AF. So, once you've nailed that classic tomato sauce (which I promise will become the new go-to in your kitchen), you can stir it through pasta, or bake it with eggs for the perfect Shakshuka and, before you know it, you'll be getting real fancy and making a show-stopping Chicken Parmigiana to impress your friends. Other chapters include: White Sauce: think Mac and Cheese and Bacon-y Garlicky Gratin. Flat Breads: easy flat breads for Halloumi Avo Breads and Salmon Tikka wraps. Emulsions: Chicken Caesar Salad with homemade mayo and next level Steak Bearnaise with Hollandaise and Crunchy Roast Chips. Meringue: from Eton Mess Pancakes through to Simply the Zest Lemon Meringue Pie Whether you're completely new to the kitchen or looking to elevate your basics with clever tricks, my step-by-step guidance will help you nail delicious food every time. As a chef with over ten years' experience in professional kitchens, I've done the years of training so you don't have to. It's okay to make a few mistakes along the way, and together, we'll help you fix them and achieve incredible results at home. I am passionate about the importance of great food at home, every day - it's what we all deserve. This is not just the food you want. It's the food you need.

The Classic South African Cookbook is exactly that - classic home cooking for South Africans the way they eat now.

In line with the country's diverse cultures, which often blend more harmoniously in the kitchen than in any other sphere of life, this book is a kaleidoscope of our modern lifestyle with influences from grandma's kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites.

The more than 170 recipes have been refi ned to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained - a real boon to those just setting out on their culinary journeys. Best of all, every recipe is accompanied by a full-colour photograph.

Hungry for your favorite meal from Chili's, P.F. Chang's, or The Cheesecake Factory? You can satisfy those cravings at home-without the expensive bill after dessert. Bestselling authors Bruce Weinstein and Mark Scarbrough are the authorities on getting the most out of your Instant Pot, having sold hundreds of thousands of copies of their Instant Pot Bible cookbooks. Now, they reveal the secrets to bringing all the flavor and excitement from dozens of beloved restaurants into your own Instant Pot-from Applebee's and Buca di Beppo to Olive Garden and Ruby Tuesday. Not only do these 175 original recipes taste like the real thing, they put you in control of the cooking. That means you can avoid processed foods, use the ingredients you prefer, and adjust each dish to meet your dietary needs. Plus, they have all been tested to work with every model of Instant Pot. With Instant Pot Bible: Copycat Recipes, any night can taste like dining out on the weekend, featuring original Instant Pot versions of: - Chipotle's Queso Blanco - Hale and Hearty's Chicken Pot Pie Soup - Red Robin's Creamy Artichoke and Spinach Dip - The Capital Grille's Lobster Mac-and-Cheese - P. F. Chang's Spicy Miso Ramen - Applebee's Three Cheese Chicken Penne - Buca di Beppo's World-Famous Meatballs - Cracker Barrel's Sunday Pot Roast - Cafe Rio's Sweet Pork Barbacoa Tostadas - Noodles & Company's Pad Thai with Shrimp - Popeye's Louisiana Kitchen's Cajun Rice - Marie Callender's Famous Golden Cornbread - The Cheesecake Factory's Marshmallow S'mores Cheesecake ...and other dishes inspired by Buffalo Wild Wings, Rao's, Outback Steakhouse, Red Lobster, TGI Friday's, and more!

Irreverent, eccentric, Max's Picnic Book is the follow up the Sunday Times Bestseller, Max's Sandwich Book. Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it, Max and Ben will first dissect picnic history, before creating 24 themed menus. Including ingenious hacks - think flavoured salts for dipping eggs and soft-serve with a shot of espresso - as well as twists on familiar favourites, this book about how and why we should picnic. Interpreting the ways in which we can eat outdoors through the eyes of their picnicking heroes, such as Hunter S Thompson, Fergus Henderson and Delia Smith, the reader will be left with a broadened perception of what a picnic truly is.

SHORTLISTED FOR THE GUILD OF FOOD WRITERS' AWARDS 2022 On this culinary journey through the Highlands of Scotland, award-winning food writer Ghillie Basan meets a host of artisan food producers, farmers, crofters, fishermen and distillers. From the wild glens of the Cairngorms, the bountiful waters of the Moray Firth and the rolling farmland of the Black Isle to the sea lochs, moors and mountains of Sutherland and Argyll, she discovers a huge variety of local produce. Here she shares some of the best of it: lamb and grass-fed beef, wild venison, fresh salmon and juicy langoustines, seasonal fruits and berries, cheeses and charcuterie, butter and breads, as well as whisky, gin and beer - and much else besides. Featuring a hundred recipes gleaned along the way, ranging from the traditional to the contemporary, as well as the stories of the people she meets, this is a magnificent celebration of life and food in one of the world's most beautiful places.

What's quick, easy, and sure to bring on the smiles? Muffins, of course! For recipes that are sweet, savory, or just over the top, look no further than "The Ultimate Muffin Book". From classics like Berry and Corn Muffins to new favorites like Margarita and savory Quiche Lorraine Muffins, Bruce Weinstein and Mark Scarbrough once again take an American fun-food classic to new heights by offering more than 600 recipes and variations for absolutely every muffin imaginable. Peanut Butter Chocolate Chip, anyone? Or luscious Hazelnut? Or what about Pizza Muffins for kids of all ages? Low-fat, nonfat, gluten-free, dense, and decadent - they're all here, as well as baking tips, an ingredients guide, and a witty history of how the muffin came to be an American institution. Muffins. Is there a better way to make everyone in your life smile?

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares easy and delicious dinners for every night of the week. Let's Do Dinner is an invitation into Antoni's easy kitchen. Dinner with Antoni means satisfying meals full of lean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum. Pulled chicken nachos, pasta carbonara with spring onions and peas, or pan-seared steak with harissa butter and crispy potatoes - it's all good for post-work evenings or casual entertaining. Antoni shows how to crank up the flavour, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavoured vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

'Who better as a guide to using them, whether stovetop or electric models, than the Queen of pressure cooking... Catherine Phipps. As someone who is in the wasteful habit of using mine just for pulses and stock, I'm inordinately grateful to her.' - Nigella Lawson 'Don't be put off using a pressure cooker: buy this book and learn the way to a quicker, healthy, taste-capturing way of cooking. Catherine takes away any doubts and will open your eyes to the way of the pressure cooker. Well, it certainly worked for me.' - Dave Myers, The Hairy Bikers 'The Pressure Cooker Bible from the Pressure Cooker Queen... Wonderful!!!' - Si King, The Hairy Bikers With over 200 recipes, Modern Pressure Cooking is the essential pressure cooker cookbook. Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions. Shakshouka with Feta, All in One Macaroni Cheese, Crispy Aromatic Duck, Squid and Chorizo with Black Rice - all the recipes included are delicious and will go down well with hungry friends and family. Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods - risotto takes 7 minutes!), it's energy-efficient and food cooked in a pressure cooker retains more nutrients and more flavour. Cooking this way makes life easier!