This beautiful collage of Chinese snacks is sure to become a must-have. Clear instructions on utensils, ingredients, and preparation steps make recipes easy to follow. Photos of steamed dim sum, dumplings, egg rolls, and more, invite cooks to try their hands at mouthwatering creations.

In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What's better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.

Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.

With chapters including . . .

· Veggie Delights
· Celebrating Chicken
· Frying Pan Pasta
· Batch Cooking
· Puds & Cakes

Simple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.

There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients and 15-Minute Meals as your go-to kitchen companions.

It's a real celebration of hero Mediterranean flavours and ingredients - quick and easy recipes for exciting everyday cooking.

A collection of over 70 wagamama favourites, Feed Your Soul is a celebration of the wagamama way. These dishes have been designed for every occasion and offer recipes for a variety of diets. Cook rapid weekday meals, watch slow-cooked ramens simmer and even learn the art of making gyoza - Feed Your Soul is packed with tips and ideas for bringing wagamama to your kitchen. Feed Your Soul encourages mindful cooking - taking the time to appreciate and enjoy creating and eating these dishes is key. Methods for preparing your own homemade ramen noodles, kimchee, sauces and stocks are shared, so your dishes can be created entirely by you. We can't always spare the time to make everything from scratch, so you'll also find speedy, nutritious and simple recipes, as well as ingredient swaps and hacks. Including the never-before-shared recipe for chicken katsu curry, the famous yaki soba and fiery bang bang cauliflower, the dishes are balanced and offer suggestions for alternatives should you not have all the ingredients at home, allowing you to be more sustainable and creative in the kitchen. With original food photography, evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, Feed Your Soul is set to become the new classic wagamama cookbook.

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.

Discover mouth-watering, time-saving new recipes to whip up this summer in Nadiya's latest bestselling cookbook 'An abundance of refreshingly original ideas. Her recipes are achievable for us all' DAILY EXPRESS ________ Nadiya's Fast Flavours will bring the excitement back into your daily meals, with all the recipes she cooks on her hit BBC2 programme and more besides. Known for her bold and surprising flavour combinations, Nadiya loves to throw the rulebook out of the window, and is always adding her signature twist to classic recipes. Now she makes it easy for you to do the same, with a host of everyday recipes that are guaranteed to send your taste buds into overdrive, including . . . * Brioche Custard French Toast * Sweet-And- Sour Prawns with Noodles * Squash, Saffron And Grapefruit Soup * Blueberry And Fennel Ice Cream Cake * Lemon Leg Of Lamb with Jewelled Couscous * Coffee-Glazed Focaccia Sour, sweet, spicy, zesty, earthy, fruity, herbal - her delicious recipes offer new and innovative ways to pack your meals with flavour, using clever shortcuts, hacks and handy ingredients to put the va-va-voom into your food but without spending hours in the kitchen. ________ Praise for Nadiya Hussain: 'Let Nadiya fill your kitchen with pure joy' Woman & Home 'All hail the brilliant Nadiya Hussain' Radio Times 'The queen of Bake Off' Good Housekeeping

From master bread baker and pizza fanatic Peter Reinhart comes this exuberant celebration of the best pizzas in the country-with recipes that pay tribute to the most delicious pizzas from the most exciting innovators in the pizza world today. Peter Reinhart is on a never-ending quest to find the best pizza in the world. This lifelong adventure has led him to working with the most inventive pizza restaurants, creating a critically acclaimed pizza webseries, judging pizzas at the International Pizza Expo, and writing three books on the subject. In Pizza Quest, he profiles the most exciting pizzaiolos working today and their signature pies, sharing over 35 tribute recipes that will give readers a taste of the best of what the pizza world has to offer. From classic New York Style to Detroit Style to Bar Pies, these pizza recipes will take you on a journey around the pizza world-a delicious travelogue that will kickstart your own pizza quest at home.

Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and CashewsHumble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and CilantroMushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofuand greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It's never too late to get your vegetable PhD.

This expanded edition now contains 10 inventive gluten-free pizza recipes. It also provides recipes for nibbles to nosh on and salads to serve with the pizza. In this expanded edition of the original best-selling Pizza on the Grill, homemade gluten-free pizza dough and 10 inventive gluten-free pizza recipes accompany another 50 creative recipes for delicious pizzas, including kid-friendly, dessert and knock-your-socks-off ingredient combinations. Home cooks will find Kung Pao Cashew Chicken Pizza, Pulled Pork Pizza and Blistered Corn, Asparagus and Pesto Pizza, along with traditional classics like Margherita Pizza and All-American Pepperoni Pizza. Each recipe contains drink suggestions. Nibbles to nosh on while the pizza is grilling as well as salads to serve with the pizza make this a one-stop resource. In addition, the book provides dough recipes, with step-by-step instructions and photos for working with gluten-free and regular pizza dough.

First published in 2005.This book gives you sandwiches with such verve and imagination that you will never again view this popular object in the same way again. Taking a seemingly simple mode of eating to unparalleled and soaring heights never before encountered, the book offers sections on hot sandwiches, special savoury sandwiches, vegetarian sandwiches, sweet supper sandwiches, biscuit sandwiches, afternoon tea sandwiches, sandwiches for the nursery, picnics, and railway journeys. Sandwich devotees will have to worship at this author's shrine.

Inspired by the blockbuster franchise, this official in-world cookbook takes you straight to Isla Nublar and serves up some mighty meals paying homage to the T. rex, Velociraptors, and several other unforgettable dinosaurs from Jurassic World. Lunch finds a way with this deluxe cookbook inspired by the epic Jurassic World franchise from Universal Pictures and Amblin Entertainment, including blockbuster films, Jurassic Park and Jurassic World. Designed to look like an in-world souvenir sold at the park, this colorful cookbook features approachable at-home recipes for treats and dishes that celebrate the different regions of the iconic park and the miraculous dinosaurs that live there. Cook up some Fossilized Flora Pastry Puffs from the Triceratops territory or enjoy a Raptor's Claw Scone from the Junior Paleontologist's Menu. Nosh on some Shrimp a La Isla Nublar, inspired by the Mosasaurus Feeding Show in the Jurassic World Lagoon. And for those whose appetites run to the truly gargantuan, try the King of Steaks, a massive grilled sensation worthy of T. rex herself - be sure to bring your whole appetite for this one! Filled with real-world dinosaur facts, data, and bursting with gorgeous photography, Jurassic World: The Official Cookbook is the perfect cookbook for fans of the Jurassic World franchise and dinosaur lovers everywhere.

From Merlin to Harry Potter to Mary Poppins, Aurelia Beaupommier pays tribute to all sorcerers, fairies, elves, mages, and magicians within this spellbinding cookbook. The Wizard's Cookbook includes magical dishes that are both quick and easy to prepare for any occasion. Beaupommier provides a beautiful spread of festive themed dishes to enchant your guests. Recipes are accompanied by beautiful full-page color photographs of the delectable food and drinks. In addition to the sustenance necessary to battle your nemesis-whether it be a dragon or an empty stomach-this book also includes recipes to prepare divine desserts and devilish snacks, as well as intoxicating potions and elixirs to quench your thirst. Whether you're a beginner or an expert wizard, open this spell book, grab your wand, and . . . Abracadabra! You'll be able to create delicious, bewitching recipes that are sure to teleport you and those dining with you to another world.

'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.

Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman's best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouth-watering menu of how people around the planet serve fried potatoes and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.

SEE ISBN 9780754834519 FOR THE UPDATED NEW HARDBACK EDITION - WITH MANY NEW RECIPES. This delightful recipe book opens with a brief history of afternoon tea traditions and etiquette and provides a guide to classic and speciality teas of the world, as well as information on how to choose, blend and make the perfect pot of tea. The 160 recipes that follow include timeless cucumber sandwiches with crusts removed, squidgy chocolate eclairs, and light-as-air scones with jam and cream. There are also contemporary recipe suggestions such as shallot, thyme and garlic cheese muffins, moreish peanut butter teabread, and chunky chocolate and banana cakes. This fabulous collection of teatime delights is sure to delight time and time again.

Get a crash-course in the history of one of the most popular dishes of all time with The Book of Pie. Follow the timeline of pie, from the first pies to those of the present, with eye-catching illustrations and mouth-watering recipes sure to please. From making a delicious crust to crafting a delectably sweet or mouthwateringly savory filling, you'll be a pie master in no time with this handy cookbook. Each recipe is easy-to-follow, and with gluten-free options to choose from, you can enjoy pie (almost) guilt-free. This is the perfect gift for any pie lovers in your life.

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.

A collection of beautiful anedotes, delicious recipes, and memorable scenes from the Mitford books by #1 New York Times bestselling author Jan Karon. Millions of readers have discovered the delights of a trip to Mitford, and they've all found themselves hankering for mouthwatering dishes like Father Tim's Rector's Meatloaf and Esther Bolick's outrageously delicious Orange Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these cravings and many more. Along with 150 fabulous recipes are Jan's personal reminiscences, dozens fo beloved scenes from each of the Mitford books, jokes, cooking tips, blessings, and a wonderful story never before published in the novels. For readers and cooks alike, Jan Karon's Mitford Cookbook & Kitchen Reader is a veritable feast. "[Jan Karon's] wonderful cookbook is like a souvenir scrapbook to be dipped into time and again. The real world should be as good as Mitford."--The Cleveland Plain Dealer

Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life. Tacopedia's highly graphic style will appeal to hip taco lovers, food truck enthusiasts, and serious followers of Mexican cuisine, both young, and young at heart. Features: - Foreword by internationally renowned chef Rene Redzepi. - 100 authentic recipes adapted from the Mexican best-seller from fillings and tortillas to salsas and sauces. - Illustrated with 250 photographs, and accompanied by interviews, stories, illustrations, graphics, maps, and more that bring the vibrancy of the taco, and its homeland, to life.