'Unassailable culinary credentials.' The Times

'A really great kitchen companion, full of easy-to-follow tasty dishes based on good-quality ingredients.' Gizzi Erskine

Classically trained chef and model Isaac Carew takes it back to the kitchen with his debut cookbook The Dirty Dishes, featuring the fun, delicious and tasty food that’s inspired his life-long love of cooking.

The Dirty Dishes is a fresh and modern collection of one hundred recipes: from lazy brunches to easy weekday suppers, and from vegan delights to late-night bites. He shares new takes on classics including Poached Salmon Niçoise, celebrates his love of pasta with Lasagne, Crab Linguine and Butternut Squash Cannelloni, and introduces more adventurous yet surprisingly easy recipes like Tamarind Treacle Tart. Modern and bursting with flavour, the book reveals the secrets of Isaac's culinary training and gives you everything you need to get a bit messy and have fun in the kitchen.

Isaac's dad and godfather both worked in kitchens, so Isaac grew up washing mussels and leafy greens. He qualified as a chef in his teens and went on to work in some of the best restaurants in the world. Since then, via a high-profile modelling career, Isaac has nurtured his passion for great cooking and diverse food with the fashion capitals as his inspiration

Get ready to go back to school with Neven Maguire and discover Home Economics for Life! Can't cook? Won't cook? This fantastic new cooking bible presents Neven's selection of the only 50 recipes you need to know - and how to make them right. You'll discover how to make a good tomato sauce, how to dress a salad, roasting techniques and how to make stock from the bones, the art of brown bread, the trick for perfect scrambled eggs, formulas for sauces and soups and easy-to-make cakes and treats. Every recipe is broken down into easy-to-follow step-by-step bites, ready for you to master. So pledge to learn one recipe a week and by this time next year, you'll be certified in Home Economics for Life!

Chosen by Food52.com as one of the 16 best cookbooks of 2012, "Little Flower" showcases the most beloved dishes at Christine Moore's Little Flower cafe in Los Angeles. Her food is artfully simple and powerfully flavorful, and each recipe is accompanied with a vivid full-page photo. The collection focuses on breakfast, lunch, simple supper, and her acclaimed desserts. Celebrated by the "Wall Street Journal, Los Angeles Times," and David Lebovitz's Sweet Life in Paris, "Little Flower: Recipes from the Cafe" makes it possible (and easy) for home cooks to create Moore's Lemon Lentil Soup, Goddess Salad, Buttermilk Pretzel Rolls, Chocolate Caramel Thumbprint Tartlets, and her famed Brown Butter Shortbread, as well as fluffy quiches, vibrant salads, elegant sandwiches, and much more.

The feast is a meeting place between family and friends, between humans and gods. This decadent collection of enchanting dishes is an indispensable companion to kitchen witchcraft, revealing the storied history and seductive art of magical cooking. With witch, herbalist and chef Melissa Jayne Madara as your guide, explore five facets of the occult through food: traditional recipes, the wheel of the zodiac, devotional meals to the planets, seasonal feasts to celebrate solstices and equinoxes, and practical spellwork. Recreate a pagan feast of lamb roasted with milk and honey, with cheesecake baked in fig leaves for dessert. Celebrate a Gemini birthday with herbed fondue, followed by lemongrass pavlova. Align with the poetic pleasures of Venus with edible flower dumplings, or commune with Saturn over blackberry pulled pork sandwiches. Enjoy the vibrancy of the spring equinox with herb and allium quiche with a potato crust, radish salad with cherry blossom vinaigrette and jasmine tea shortbread. Share an evening of storytelling over mugwort and catnip divination tea, or embody an otherworldly spirit with ritual bread masks. Packed with ancient knowledge, practical advice and witchcraft expertise, this book will help you develop your craft through culinary creativity. Gather, share, and rediscover the most fundamental of human rituals: the divine indulgence of the senses and the soul.

Jeffrey Yoskowitz and Liz Alpern are two of the leaders of the movement to revolutionise Ashkenazi cuisine. Together, they co-founded The Gefilteria in 2012, a Brooklyn-grown business that sets out to reimagine Jewish classics while championing Old World slow food techniques. Here in their first ever cookbook including 100-plus recipes pulled deep from the culinary histories of Eastern Europe and the diaspora community of North America, they draw inspiration from the legacies of Jewish pickle shops, bakeries, appetizing shops, dairy restaurants, delicatessens, and holiday kitchens. Tapping into the zeitgeist of rediscovering Old World food traditions like pickling, fermenting, and baking, at the heart of which are the values of resourcefulness and seasonality, The Gefilte Manifesto encourages anyone and everyone to incorporate healthy and vital Ashkenazi recipes into their everyday repertoire.

Starting with the basics of dough making, steaming and frying, Brian Yarvin provides mouth-watering colour photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or street-food treat at home, using ingredients from the local supermarket.

"Taste: Seasonal Dishes from a Prairie Table" showcases local ingredients in delicious, easy-to-follow recipes perfect for sharing with family and friends. With stunning photography and an engaging narrative, this important new cookbook celebrates the bounty and richness of Canada's prairies.
In "Taste," cooking expert and documentary food photographer CJ Katz guides you on a culinary journey through the prairies. More than 120 recipes and seasonal menus will feed your belly, fire your spirit, and leave you hungering for more of the tastes that Saskatchewan and the prairies have to offer.

What must it be like, I wonder, to live in a world where food appears at the press of a button? How would I spend the hours I now commit to combing the woods for sustenance if it were so easy to come by? - Katniss EverdeenThe Hunger Games trilogy captivates its audience through a storyline dominated by the quest for food, with the vast culinary disparity between the impoverished districts and the opulent Capitol taking center stage. Food is both a weapon and an act of love, and-as in today's world-it is essential to survival. Fortunately, most of us inhabit a more prosperous world than the tributes, one where food can appear with the press of a button or two. THE UNOFFICIAL RECIPES OF THE HUNGER GAMESSavor the post-apocalyptic world of Panem one dish at a time with The Unofficial Recipes of The Hunger Games. Offering 187 recipes, this cookbook serves fans an authentic taste of the Hunger Games trilogy, whether foraged for in the impoverished District 12 or devoured at the lavish banquets of the Capitol. Satisfy your appetite with the recipes savored by the tributes: eo Peeta's Burnt Raisin Nut Breadeo Orange Chicken in Cream Sauceeo Beloved Lamb Stew With Dried PlumsConsume the dishes inspired by the trilogy's heroic characters: eo Creamy Roasted Katniss Soupeo Prim's Birthday Venison Steakseo Gale's Venison Pot RoastHunt like Katniss and Gale for adventurous ingredients and create daring dishes: eo Greasy Sae's Holiday Stuffed Possumeo Hazelle's Authentic Beaver StewTransport your senses into the world of The Hunger Games, Catching Fire and Mockingjay, and relish the delicious adventures of the trilogy over and over again."

Everybody loves game day, and some of us love game-day food even more. Here is the complete playbook for all the snacks, sides, and mains you'll need to feed the hungry crowd in your home or even at the tailgate. Impress with homemade Spinach Feta Pocket Pies and Quick Fried Chicken, or go for the tried-and-true classics like the perfect guacamole, queso fundido, or a French dip. Drinks like spiked lemonade and a spicy bloody Mary keep the party going.

With this book, Carolyn invites readers into her kitchen, this time to deliver mouth-watering keto soups and stews that are quick and simple to prepare. As always, Carolyn knows that taste comes first, even for home cooks with dietary restrictions, so the focus is on making low carb, high-fat meals that rival their non-keto counterparts. Carolyn's mission is to prove to the world that special diets need not be boring or restrictive and that low-carb and gluten-free dishes can be just as good as or better than their conventional counterparts. It's astonishing what can be done with a bag of almond flour, a stick of butter, and a willingness to experiment!

Nora Newton (nee Clementi) learned to cook at her mother's knee in the years of World War II and later developed her skills through more than 60 years of happy marriage to Tony, enthusiastically experimenting with French, Italian and Asian dishes as well as those from the British Isles while preparing a near-constant supply of superb meals for her four children, nine grandchildren and the family at large. An early follower of Elizabeth David, Jane Grigson and Marguerite Patten and later a devotee of Gary Rhodes and Nigel Slater, she developed many recipes of her own, though she was always far too modest to claim expertise. This book was compiled by her son Chris and published on what would have been Nora's 88th birthday.

Whisk up perfection in no time! Elevate your next culinary creation from forgettable to fantastic by crafting your own signature concoction. You know the saying: Behind every great salad stands an even greater dressing. With Dressings, you're sure to never run out of options! This is the only dressing bible you'll ever need -- full of useful ideas for any season and for any occasion. New to making dressings, sauces, and dips of your own? No problem! Dressings includes: - Over 200 recipes for marinades, dips, and sauces, many of which include less than four ingredients and take less than five minutes to prepare - Chapters dedicated to vinaigrettes, creamy dressings, bold flavors, sauces and dips, the sweet stuff, and oil infusions - Classic favorites such as Pesto Potato Salad Dressing, No-vinegar Vinaigrette, Lemon-Thyme dressing, and many more From rose water vinaigrette to smoky ranch, Dressings gives you the tools to spice up any meal. Fresh ingredients deserve a dressing to match, and the recipes inside couldn't be easier to make. Save yourself a trip to the store (not to mention the expense of store-bought dressings) and give your meal a much-needed kick with dressings!