In Service, chef Anna Hedworth takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It’s an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates for her restaurants.

Recipes are characterised by their simplicity and seasonality, including Spiced Pancakes with Poached Rhubarb & Raspberry for breakfast, BBQ Bavette & Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel & Samphire for Dinner, Blood Orange, Cardamom & Olive Oil Cake for dessert and an array of drinks and seasonal preserves – this is an inspirational collection of stunning dishes.

In the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna’s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna’s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.

Suid-Afrikaners vier elke jaar Nasionale Braaidag op 24 September. ’n Dag vir al die burgers van Suid-Afrika om lekker te ontspan en rondom die braaivleisvure te kuier met hul vriende en familie. Die dryfkrag agter hierdie inisiatief is ’n man bekend as Jan Braai.

In die boek gaan Jan verder as algemene raad oor vuurmaak en die braai van steak, tjops, hoender en wors. Beslis 'n moet vir alle braailiefhebbers!.

Great American comfort food from the cast iron cooking masters! No one knows American cooking better than Lodge. For over a century, home cooks have used Lodge Cast Iron Cookware to make everything from cornbread and chili to fried chicken and apple pie. Whether you've cooked with Lodge pots and pans for years or have only just discovered these time- tested pieces, here you'll find the essential collection of cast iron recipes from Lodge and the chefs, food writers, and others who swear by them.

Weekends are important, so make yours count by turning mealtimes into edible adventures.Shake off the week and kick back with a selection of mind-blowing recipes that will transform your cooking repertoire from mundane to magic. Make the most of everyday ingredients and look forward to eating meals you'll never forget.

• More than 90 delicious and decadent recipes
• Features beautiful photography of each recipe
• From Friday night global takeout recipes to Monday morning boosters

Get Ready to Grill

Nothing can beat the smoky, charcoal flavor of food cooked on a grill. When outdoor cooking combined with family and friends and a sunny day it can't get any better! This delicious collection of recipes provides all you need for the perfect backyard party!

Features all the classic grilling recipes from burgers and pulled pork to corn on the cob

Impress your guests with a range of interesting flavors, such as Spicy Baby Back Ribs and Sticky Bourbon Chicken Wings

Contains recipes for homemade sides, sauces, desserts, and drinks so you can create a delicious and memorable meal

Packed with tips and guidance on how to get the best out of your grilling equipment

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

The James Beard Award–winning author of the New York Times bestseller Mi Cocina is back with a guide to the brightest dish in any Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa. From refreshing classics to rich sauces, this collection of over seventy salsas and twenty-four easy meals is a fun-loving introduction to the joy of Mexican cooking.

Chips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, there’s so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican meals—not to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables.

Rick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. You’ll find smashed salsas, like La Tatemada Cremosa (charred tomato, chipotle in adobo, and crema), chopped salsas, such as Xnipec (tomato, habanero, and sour orange), as well as cooked salsas, like Pipián Verde (pepitas, peanuts, and tomatillo) and specials like Salsa Macha (peanuts, guiajillo, and chile de árbol) and Aioli Rojo (morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo.

With over seventy salsa recipes and twenty-four easy meals that offer endless variation, Salsa Daddy shows you how salsa can catapult joy into your cooking and become the heart of every table. Like Rick, you’ll learn that salsa isn’t a condiment—it’s a lifestyle.

Johanne 14 explores the secrets of simple, homecooked meals in South Africa’s townships.

Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little.

It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal.

Sauces have always played an important role in cooking. They complement and enhance so many foods, adding nuances of flavour and taking dishes to new heights. With his wealth of culinary knowledge, Michel Roux is recognised as a master at the art of sauce-making. This comprehensive collection of over 200 sauces has attained classic status as the essential guide in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.