Ollie Dabbous is one of the UK's most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour. Essential is his first cookbook for home cooks and it is made up of 100 everyday recipes that Ollie has made faultless. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Each chapter takes a different ingredient type - from Grains through to Fruit and Berries - and the recipes are simple, unfussy and incredibly elegant. Ollie may be Michelin-starred but in this book he doesn't use complicated techniques or tools. He simply shares his intuitive approach to balancing, layering and tweaking ingredients to create perfect results time and again.

Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza! The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you'd expect to know. Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go, when to go, and what to order.

Frying and sauteing steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can easily make a dish go from ordinary to extraordinary. In Mastering the Skillet, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. Cast-iron pans are a favorite for Livingston and he shares all of his favorite cast-iron cooking recipes in this book. Livingston also goes into complete detail for seasoning and care for one of the world's most perfect skillets. With chapters on: * Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravy * Cast-Iron Skillet Specialties Featuring more than 150 delicious recipes-with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes-A.D. Livingston's Mastering the Skillet is ideal for both novice and advanced chefs.

'John's pan-tastic!' Daily Mail John Whaite celebrates simple, stunning recipes that can be prepared and cooked on the stove in under 45 minutes. Speedy food can't be complicated - just a flash in the pan - so no trickery, just delicious but achievable recipes. Pans and a stove are all you need to feed you, your friends and family convenience food, with class. The Bake Off winner, who runs his own cookery school, show his innovative style, with inspirational combinations - from Marmalade Brulee French Toast and Bloody Mary Prawn Tacos to Saag Halloumi and Apricot, Whisky & Honey Cheesecake. The Frying Pan Lasagne is sure to become a classic!

Come Home to the Country Kitchen!

.,."a treasure trove of folksy tips, homey recipes, and guides for forgotten chores like making butter and sour cream, alongside recipes for salsas and chutneys. Inside is something for everyone." (Susan Herrmann Loomis, Author of Farmhouse Cookbook and Proprietor of On Rue Tatin Cooking School)

.,."full of intriguing, country recipes from our past (consider making you own goat cheese) and easy-to-read charts, as well as the satisfying rural cuisine that we have come to respect and love. I am eager to try Hibiscus Tea, Johnny Appleseed Cake, Crispy Fried Squash Blossoms, and the Zucchini Parmesan Jalapeno Flatbread. A great book for either a beginning or advanced cook." (Marcia Adams, Author of More Recipes From Quilt Country and Producer of PBS's Marcia Adams' Kitchen)

Martha Storey, country-living publisher for more than 17 years, draws on her country roots to bring you the time-honored classics of the American country kitchen.

Here you'll find simple, mouthwatering dishes with country soul, potluck-supper recipes that are never out of style, and family favorites that you will hand down to your children and grandchildren.

Recipes include Mimi's Sunday Pot Roast, Blueberry Sour Cream Pancakes, Daddy's Banana Pudding, Perfect Grilled Vegetables, Peach Cobbler Ring, Aunt Ina's Relish, and hundreds more!

Martha also shares techniques for such things as making cheese, preserving food, pulling taffy, baking bread, and making pies and ice cream.

There's nothing like the breezy days of summer...the freshest produce, grilling outdoors, swaying on the porch swing and watching the kids chase fireflies. A trip to the farmers' market, or a short walk to your own backyard, give us reasons to share the most flavorful dishes with our family & friends. We're celebrating all these memories in the making with Summer in the Country. Breakfast is a breeze when serving Aunt Emma-line's Strawberry Muffins, and packing a picnic or toting a dish to a reunion couldn't be easier...just pair up Confetti Coleslaw with Beverly's Fried Chicken. Firecracker Grilled Salmon and Sizzlin' Chicken are perfect for the grill, while Toasted Taffy is a fast-fix campfire dessert. With a whole chapter of sweet treats, whipping one up is so easy...choosing between all the yummy choices is the hardest part! You'll find recipes for old-fashioned favorites like Lazy Daisy Cake, Flowerpot Cupcakes and Watermelon Slice Cookies inside. We've also included a chapter of food gifts to give...straight from your summer kitchen. Aunt Marj's Violet Jelly and Pioneer Day Blackberry Jam are two of our favorites. The weather is perfect, so set a date and call your friends, family & neighbors. It's time to celebrate summer...in the country! 204 Recipes

As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the super computer to turn big data into delicious recipes, Briscione realised that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavour - and it led, in time, to The Flavor Matrix. A ground breaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavour-pairing manual anyone will ever need.

Katie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious "Fork in the Road" recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters - and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish - and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast - truly an aha! idea - can go sweet or savoury, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don't run out to the store - the basic Carrot Cake is just as satisfying.