This is an inspiring collection of recipes celebrating Italy's best-loved fast food. You can enjoy delicious home-made pizzas with more than 30 freshly-prepared recipes. It features toppings for all tastes, from creamy Quattro Formaggi and delicate Salmon & Avocado to spicy American Hot and Chilli Beef. You can ring the changes with unusual ingredients to enliven and enhance your pizza repertoire including mussels, shiitake mushrooms, smoked chicken, feta cheese, and butternut squash. It contains a practical guide to cooking pizzas with step-by-step techniques for making the perfect pizza base and a classic tomato sauce. Originating in Naples as a quick and inexpensive snack, the ever-popular pizza has never looked back since leaving its native city. This fabulous book takes this humble snack to new heights revealing how to make the tastiest pizzas, from simple classics such as Quattro Formaggi and Fiorentina to stunning party pieces like Smoked Salmon Pizzettes and Spinach and Ricotta Panzerotti.There are rich and filling fish and meat pizzas such as Crab & Parmesan Calzonelli and Pancetta, Leek & Smoked Mozzarella, plus lighter vegetarian pizzas such as Spring Vegetable and Pine Nut, and Mushroom & Pesto, making this the perfect book for pizza lovers everywhere.

In The Forager's Kitchen Handbook, expert forager and cook Fiona Bird shares the knowledge she has gained from years of gathering food from the land. Whether you live in a large city, in open countryside or by the coast, if you open your eyes and follow Fiona Bird's advice, you will find more ingredients growing in the wild than you could imagine. Each chapter focuses on a different food type - Flowers and Blossom, Woodland and Hedgerow, Fruits and Berries, Herbs, and Sea and Shore - and includes useful information about where to find it, how to forage and gather it, and how to use it. And once you have brought your bounty home, there are more than 100 recipes for you to try. If you love baking, try the carrot and clover cake, wild hazelnut shortbread or sea lettuce madeleines. Make the most of a hedgerow glut by making honeysuckle jelly or quince and wild thyme sorbet. Try a food-for-free main course of chanterelle puffs or wild mussels steamed with dandelions, or a quick snack of garlic mustard, chickweed and tomato bruschetta. Or indulge your sweet tooth with a wild cherry panna cotta. Armed with this handbook, head off to the great outdoors and you will be amazed by the sheer quantity of food that is available for free.

Sauces Reconsidered: Apres Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces' physical properties. While it is not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces' intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.

The Classic South African Cookbook is exactly that - classic home cooking for South Africans the way they eat now.

In line with the country's diverse cultures, which often blend more harmoniously in the kitchen than in any other sphere of life, this book is a kaleidoscope of our modern lifestyle with influences from grandma's kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites.

The more than 170 recipes have been refi ned to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained - a real boon to those just setting out on their culinary journeys. Best of all, every recipe is accompanied by a full-colour photograph.

The pasta ninja and Instagram star Linda Miller Nicholson delivers her first cookbook, a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfoods-and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations sing! Linda Miller Nicholson began making pasta at age four, but started adding color to it several years ago to entice her son to eat more vegetables. Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients-flour, eggs, vegetables, herbs, and superfoods-that are true works of art. Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs-standard egg dough, various gnocchi doughs-and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta-such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked. Once you've mastered the basics, you'll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including: Rainbow Cavatelli Polka Dot Farfalle Emoji Ravioli Avocado Gnocchi Hearts and Stripes Pappardelle Argyle Lasagna Sheets 6-Colored Fettucine You'll also find recipes for spectacular sauces and fillings, such as: Golden Milk Ragu Pecorino Pepper Sauce with Broccolini Roasted Tomatoes with Basil Oil and Burrata Spiced Lamb Yogurt Sauce Rustic Squash Filling Classic Ricotta Filling Pepperoni Pizza Filling Featuring beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!

'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!

Our aim at wagamama for now and in the future is to serve great, fresh and nutritious food in an elegant, yet simple environment; to provide a helpful, friendly service and value for money. Change for us is in the form of continuous improvement.' the wagamama ethos. True to the positive eating, positive living ethos of wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition.With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal this unique collection means that the stylish wagamama experience is now yours to take home. Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.

A must-have breakfast, brunch, and lunch cookbook brimming with recipes for Jewish comfort food—co-authored by the husband-and-wife team behind Montreal’s famous Arthurs Nosh Bar.

Take a trip to Arthurs Nosh Bar, the family-owned luncheonette that has garnered international praise for serving Jewish classics with a twist. Named after the co-owner Raegan’s larger-than-life father, Arthur (who loved a good nosh!), the restaurant is regularly lined up around the block for their in-demand OTT breakfasts, brunches, and lunches. Imagine teeming towers of decadent pancakes bathing in toppings, colossal fried chicken gleaming with hot sauce, and unbeatable challah french toasts. These delectable, easy-to-follow recipes (more than 115 of them!) are all shared here for the first time.

Take your noshing to the next level with…

• BREAKFAST & BRUNCH: Bring the true vibe of Arthurs home with the Syrniki pancakes that spurned Arthurs’ round-the-corner lineups, sweet Karolina Waffles named after the book’s photographer, or the savory classic Matzo Brei.
• SOUPS, SALADS & SANDWICHES: Try Arthurs’ perfectly balanced Matzo Ball Soup and the McArthur sandwich, and you might never be hungry again!
• DELI & NOSH: Upgrade your fridge staples with Miami Chicken Salad or Smoked Salmon & Gravlax. Treat yourself to a delicious Schnitzel Plate, crispy, soft Latkes, or craveable Pierogies made with fresh summer corn and lobster.
• SHABBAT: Celebrate rest time with Lilliane’s Roasted Lamb Shoulder with Saffron, slow-cooked for maximum tenderness, or the traditional Shabbat staple Dafina that stews overnight—served with a side of Diet Coke and an argument in Alex’s family.
• DRINKS & DESSERT: Wash down the nosh with peachy Frosé, and always (always) save room for dessert—like Arthurs’ signature Deli Sprinkle Cookies or one of their incredible pies, donuts or cheesecake.