This is the 30th Anniversary Edition of Susan Branch's classic first cookbook ~ published in 1986, and written at the kitchen table of her little house on Martha's Vineyard. Susan has given us this revised and expanded version of Heart of the Home, Notes from a Vineyard Kitchen, with lots of new illustrations, new recipes, end papers, and cover ~ plus, a red ribbon bookmark, and 16 brand new pages. Homemade, hand-written, artist-crafted and watercolored, this delightful book celebrates the art of the home with delicious recipes such as Tangerine Confetti Cake, Stuffed Pork Chop Casserole with Apples and Sweet Potatoes, Banana Fritters, Onion Pudding, Asian Quinoa Salad, and Garlic Bread that we are assured is "to die for," plus stories from home, such as The Importance of Traditions and How to Make a Kitchen Garden. There is also a special section for Breakfast, including Breakfast in Bed, and recipes for Blueberry Corncakes and Cranberry Marmalade.

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.

Get this collection of more than 450 Depression Era recipes, with nostalgic photos, illustrations and comments. Learn about the Depression Era, how Grandma cooked, and enjoy simple, basic cooking! A collection of over 450 recipes from the Depression Era "Back-to-the-Basics" recipes use ingredients common to most kitchens Includes household hints, weights and measures, a spice guide and even some period poetry Brief descriptions of positive aspects of life during the '30s are noted throughout the cookbook Written in a light style; nicely illustrated

A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi. The word 'sushi' refers to 'vinegared rice', which is used for any kind of sushi with raw, pickled, smoked, grilled or seared ingredients. In this book, the simple secrets behind making good sushi are revealed, such as how to select your sushi components based on the three principles of colour, taste and texture. Author Atsuko offers an approachable, diverse and colourful selection of sushi dishes. Classic white sushi rice will always be a favourite, but here you will find options to use brown rice, quinoa and pink beetroot rice too. Familiar rolls and wraps are included as well as sushi burgers, bombs and deconstructed salad bowls. The book opens with Your Sushi Pantry, listing essential ingredients. After this comes Basic Cooking Methods and Step-by-step Techniques. The recipes are then divided into Sushi Rolls which include Futomaki, Uramaki, Temaki cones and Gunkanmaki. Moulded Sushi features classic Nigiri, Temari, Oshi Sushi and pretty Chakin Sushi parcels. Creative Moulded Sushi includes new ideas like Sushi bombs, Burgers and Sushi Cakes. Deconstructed Sushi features celebration Chirashi sushi, Poke Bowls and Jarred Salads. Finally, Vegetarian and Vegan sushi offers a delicious selection of plant-based treats sush as Inari Sushi and Vegetable Nigiri.

Get this collection of more than 450 Depression Era recipes, with nostalgic photos, illustrations and comments. Learn about the Depression Era, how Grandma cooked, and enjoy simple, basic cooking! A collection of over 450 recipes from the Depression Era "Back-to-the-Basics" recipes use ingredients common to most kitchens Includes household hints, weights and measures, a spice guide and even some period poetry Brief descriptions of positive aspects of life during the '30s are noted throughout the cookbook Written in a light style; nicely illustrated

An eccentric and charming cookbook from Dishoom, with over 100 recipes from the much-loved restaurants.

At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.

As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.

This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.

40 easy-but-innovative recipes that celebrate and elevate the beloved dumpling. Shumai, gyoza, mandu, komber, pierogis: a dumpling by any other name would taste as comforting. The original comfort food in every culture, the humble dumpling takes center stage in this full-color cookbook. Author Liz Crain offers up beloved staples like Chinese soup dumplings, Japanese gyoza, and Eastern European pierogi with easy, step-by-step instructions for dumpling skins and fillings. There are also many regional twists on dumplings, with innovative fillings, dumpling doughs, and dipping sauces. Taste the love with Cincinnati Chili; Shrimp & Grits; Nettle & Caramelized Onions; and Bananas Foster Dumplings.