The Backyard BBQ Bible is your guide to getting the best out of your barbecue - whether it's a modest charcoal stand-alone or a gas-burning beast with all the bells and whistles. Inside you'll find more than 100 recipes designed for cooking in the great outdoors. We've covered the very best ingredients that taste even better when cooked over a grill - chicken, beef, lamb, pork, seafood and veggies, as well as options for side dishes and even desserts. So fire up and get cooking!

The Platinum Illustrated Pumpkin Cheesecake Recipes Collection: Volume 2 presents 25 tested and true pumpkin cheesecake recipes complete with photographs, nutrition facts and both US and metric measurements. This masterpiece showcases not only cheesecake but also the pinnacle of completeness and attention to detail.

Winner James Beard Book Award General category 2022 One of Esquire's Most Anticipated Cookbooks 2021 The beloved Top Chef star revolutionizes healthy eating in this groundbreaking cookbook-the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains that are so delicious you won't notice the difference. When award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his life and his pantry, concentrating his energy on getting himself healthy by cooking food that was both full of nutrients and full of flavor. Now, he shares these extraordinary dishes with everyone. Everyone's Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods-ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants-that will delight and inspire home cooks. Gourdet's dishes are inspired by his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine. Destined to be an everyday kitchen essential, featuring 180 sumptuous color photographs, Everyone's Table will change forever the way we think about, approach, and enjoy healthy eating.

WINNER OF THE ANDRE SIMON FOOD BOOK OF THE YEAR AWARD 2014 'Otter Farm is all about flavour. It starts and ends with the question: What do I really want to eat?' The taste of a perfectly ripe mulberry was Mark Diacono's inspiration for creating Otter Farm, a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely. Here Mark shares his colourful, beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit - including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal challenges and excitements of rural living, and offers practical advice for cultivating the best of the familiar, unusual and forgotten varieties at home. With luminous photography that captures life in the kitchen and outdoors, this ground-breaking book reveals how even the most exotic and exciting tastes can have their roots in British soil.

There is more to seaweed than as a wrapper for sushi - it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies, energy boosters, and even a seaweed-infused gin and tonic. It's easier than you think and everything you can find on the subject is here in this inspiring book. So if you have never tasted sea vegetables, it is high time to try.

Nuts and seeds are vitamin and mineral powerhouses, offering many health benefits, including keeping your heart healthy, supporting your immune system and keeping your brain in tip-top condition. In The Goodness of Nuts & Seeds, Natalie Seldon uses these versatile nuggets of nutrition to conjure up all kinds of culinary magic. Part of The Goodness Of series, this book is arranged by type into Milks, Butters & Oils, Flours and Whole & Chopped, with recipes ranging from Green Cashew Nut Smoothie to Orange, Poppy Seed & Pistachio Brunch Muffins, and from Roast Chicory and Bean Salad with Turmeric Walnuts to Tahini and Miso-roast Cauliflower Steaks with Sesame. A love for food and real appreciation of great produce is at the core of these beautiful and delicious recipes that will inspire you to delve into your store cupboard and transform simple recipes into delicious dishes.

‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek waarin vertellinge van plaaslewe, doilies, koeksisters en ander Afrikaanse ikone saamgevleg word. Anna Carolina put uit die tallose invloede van die Suid- Afrikaanse platteland om iets unieks en eietyds, ‘n viering van ‘n ryk nalatenskap, aan te bied.

Vegetables from an Italian Garden shows you how to cook vegetables like the Italians do. Italian cuisine is renowned for its inventive and delicious ways with vegetables, and the book features more than 350 authentic, simple and tasty recipes to cook throughout the year.

In 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fourteen years later, the Starting with Ingredients spirit lives on in a more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. More than 100 recipes in fifteen categories are easily navigated with brightly colored tabs, and Chef Aliza Green's signature sidebars, ingredient tips, and culinary lore is sprinkled throughout. Feeling like enjoying fish, or lemons, or quince and pears, or nuts? From apples to zucchini, there's a dish for that, developed by a seasoned chef for the home cook to savor.

For fans of Samin Nosrat, Anna Jones and Stephanie Alexander, the ultimate veg guide for food lovers. The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?

The Platinum Illustrated Pumpkin Cheesecake Recipes Collection: Volume 1 presents 25 tested and true pumpkin cheesecake recipes complete with photographs, nutrition facts and both US and metric measurements. This masterpiece showcases not only cheesecake but also the pinnacle of completeness and attention to detail.

Hard cider helped build North America, and this ode to the fermented drink sometimes referred to as scrumpy begins with a snapshot of that forgotten history and then goes on to present the most comprehensive guide to tasting and appreciating the diversity of today's rapidly growing cider movement. An overview of how cider is made and a tasting tutorial prepare readers for the heart of the book: Profiles of 100 ciders -- from dessert ciders, spiced ciders, and hopped ciders to perry -- along with 30 recipes for pairing and cooking with cider, plus 30 cider-based cocktails. More than two dozen stories bring to life the men and women who produce some of the hottest craft ciders around -- including 2 Towns Ciderhouse in Oregon, Blackbird Cider Works in New York, and Cidrerie Michel Jodoin in Quebec.

Meet the chilli. It's a fiery little fruit. From humble origins in a tucked-away corner of Latin America, it has found its way into the food of more than half the world. Intrepid food writer Kay Plunkett-Hogge is on its trail, following the chilli from the Americas to Europe, and along the spice routes to the Middle East, India, China and beyond. With more than 120 delicious recipes from around the world, including Thai, Indian and Mexican favourites, plus tantalising desserts with a difference, Kay showcases the chilli's extraordinary versatility, celebrates its rich and nomadic history, and discovers the secrets of its success.