Benjamin Donath and Viola Molzen decided to call their book Bowl Stories because eating out of bowls is not a passing fad, but a declaration of love for the food itself. The duo defines eating from a bowl, or even directly from the pot, as the ultimate pleasure. Eating from bowls is both practical and sensuous; all ingredients and components are nestled close to each other so it's easy to have a bit of everything on your spoon. Ben and Viola serve up classic dishes with a fun twist: Asian carbonara with pork belly, ayran Black Forest cake, and pea soup with nectarine yakitori or hay panna cotta. Marketing manager Viola, who loves food above all else, and pastry chef Ben, author of the food blog EateryBerlin.com, find inspiration for their recipes from childhood memories, leftovers in the fridge, and of course, from their travels: to Turkey, Portugal, or a campground in Brandenburg.

More Than 50 Delicious Pumpkin Recipes, including Paleo Friendly, Gluten Free, Dairy Free, and Vegetarian Options to Enjoy All Fall Long! Pumpkin is not just for pie! With help from Maggie Michalczyk, registered dietitian and creator of the popular Once Upon a Pumpkin blog, you can discover brand-new ways to use your pumpkin, whether fresh or canned. From snacks and side dishes to breakfast, dinner, and dessert, you'll never get tired of the creative ways to use your pumpkin! Recipes include: Homemade Pumpkin Pie Spice Pumpkin Ginger Oat Bowl (Dairy-Free) Pumpkin Chocolate Chip Banana Bread Pumpkin Donuts (Gluten- and Dairy-Free) Pumpkin Snickerdoodles Lemon Pumpkin Soup (Gluten-Free and Vegetarian) Pumpkin Mac and "Cheese" (Dairy-Free and Vegetarian) Pumpkin Spice Latte Pie Pumpkin Turmeric Hummus (Gluten- and Dairy-Free) And many more! These fantastic recipes are not only delicious but feature paleo-friendly, vegetarian, and gluten- and dairy-free options! Recipes also feature ingredients from your favorite brands, including Libby's, Simple Mills, Quaker, and siggi's. Don't leave your pumpkin for fall baking. Now with The Great Big Pumpkin Cookbook, you can eat all the pumpkin your heart desires all year round!

Filled with flavouring secrets that can make you everybody's favourite home cook, this book shows how to add flair and variety to daily meals and dress up basic dishes for sensational party and holiday dinners. The authors present an inspired selection of 200 fast, simple, whip-up or chop-together concoctions that deliver flavour with magical blends of condiments, spicy foods, savoury herbs, and fresh fruits and vegetables. With additions for everything from meats and pastas to salads and desserts, the recipes include the authors' versions of traditional favourites as well as exciting original taste combinations that will leave your guests and family wondering how you did it-and clamouring for more. Hansel and Jenkins offer tips on cooking methods and handling and selection of ingredients such as different kinds of chillies, oils, and flavoured vinegars. They show how to stock your pantry so that you will be ready to throw together a flavourful complement to your meal on the spur of the moment with ingredients you have on hand. With tastes to turn any meal into a celebration, the book offers over 20 ways to flavour chicken, 30 salsas to spice up south-western foods, 30 unusual coleslaws to serve alongside favourite dishes, and a dazzling variety of sauces, dressings, glazes, rubs and marinades for every culinary purpose.

Sustainable Kitchen is a positive, practical handbook on how to shop, cook and eat in an ecologically sustainable way. Founders of the Sustainable Food Story, Abi and Sadhbh, have put together tips and step-by-step projects on how to adapt your kitchen habits to a more eco-friendly way of life. Whether you are unsure about the best places to shop, what to do with your leftover lemons or how best to clean your kitchen without impacting the environment, Sustainable Kitchen is the complete guide to changing the way you think about food and the kitchen, in a way that is healthier for you and healthier for the planet. Having a sustainable approach to your kitchen will help you save money, connect to your community and produce better food, all whilst being kind to the planet. With small changes to make those choices easier, and a few recipes along the way to help battle food waste, here areseveral achievable ways to start making a difference.

If you don't know how easy it is to cook delicious dishes with plantain you may be in for a pleasant surprise. It's easy to find, quick to cook, nutritious and delicious. These 51 ways with plantain have something for everyone - smoothies, snacks, starters, salads, mains, desserts and tapas-style entertaining tips. Why focus on plantain I hear you ask. I had so many positive comments about the plantain recipes in A Plate in the Sun that I planned a plantain chapter for my next book. Once I started talking through ideas with friends I quickly realised that this chapter was my next book. There's nothing complicated about cooking with plantain and I'm sure you will find it enjoyable. Is it the perfect ingredient? One of the many exciting things about plantain is its versatility and ability to combine with other tastes and textures. Its distinct and subtle flavours across all stages of ripeness, from green to yellow to black, can bring variation and another layer to favourite recipes. I sometimes break with tradition and explore classic recipes to create fusions from around the world. From burgers to brownies, to chutneys to dim sums. From a simple grilled snack like "Kofi-Brokeman," to a Sunday special of plantain stuffed lamb, there's a lot to discover and enjoy - little wonder plantain is so popular across more than half the planet including Africa, the Caribbean, Asia and the Americas. Foreword by Jean-Christophe Novelli: Patti has once again out-done herself in her new book and provided the readers with such a fabulous explanation of how to incorporate readily available products in Europe into her wonderful style of flavour filled cooking. Having known Patti for several years and valued her huge contribution to my Novelli Academy in Hertfordshire not only for corporate and individual events but also as a resident Chef in the Academy offering her own unique expression and passion for food, I know that you, your family and friends will enjoy using this inspiring recipe book. This book not only explains successfully the health benefits of plantain but also its underestimated versatility that Patti has managed to explain in such an easy to follow method. Bon appetit. Foreword by Felice Tocchini: I have always considered cooking as a form of art, after all you start with loads of ingredients of various textures, colours, smell and taste and you mix them together to create your work of art.... the plate is the frame, the cook the artist; so if you run with my idea the dishes that he /she create will have to reflect the mood, origins and passion of the person cooking. Patti has managed to capture all of this in her book, and if you have never had the pleasure of meeting Patti in person you have only got to read through the book and cook some of the recipes to understand the kind of person she is. I first met Patti on my first visit to the Novelli Academy some 3 years ago, and I have had the pleasure to work with her on a regular basis since. We often discuss the similarity between Italian and Ghanaian cuisine, the dishes her mother and grandmother prepared and how easy it is nowadays to find the same ingredients used back home in Ghana. True to her Ghanaian origins, Patti cooks from the heart but she is not afraid to break the traditions of family dishes and make them hers by adding new ingredients here and there. In A Date with Plantain Patti takes a basic staple ingredient and creates an array of interesting, fun dishes packed full of exploding flavours. Even traditional dishes have received the "Plantain Patti" makeover, go on give plantain a go

"A delightful book with excellent recipes..." Mimi Sheraton, The New York Times " Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." The Today Show This delicious compilation is cooked with a roux of raconteur Howard Mitcham's wit and served with a side dish of jazz history and lyrics.As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he offers a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans.

Everybody loves pancakes - Seriously Good Pancakes features every pancake recipe you could ever need. From the joys of Sri Lankan hoppers, Keralan dosas, Vietnamese banh xeo, to the humble buttermilk pancake and blini, people all over the world have discovered the joy of pancakes. Seriously Good Pancakes covers breakfast, brunch, lunch, dinner and dessert, with recipes for everything from Chinese Pancakes with Duck and Hoisin Sauce, Buckwheat Galettes and Italian Farinata, to Spicy Mexican Hotcakes with Smoky Corn Salad, Chocolate and Berry-stuffed Pikelets, and so much more. With over 70 recipes, and a gorgeous photo to accompany each one, plus a guide to basic pancake types, this is the ultimate cookbook for pancake addicts, students and foodies alike. It's pancakes. And it's seriously good.

The apple, one of our best loved fruits, is used in over 180 recipes within these pages. Wholesome and largely easy to prepare, the dishes include starters, supper dishes, salads, chutneys, jams, puddings and tea-time treats.

This practical pocket guide includes 194 edible fruits, nuts and seeds, flowers, greens and vegetables, herbs, roots, whole plants, fungi, seaweeds and shellfish that you can forage in the UK and Europe.

Each species account includes accurate artworks and concise descriptions outlining essential details to help you identify species in the field, as well as information on where you can find species and helpful tips on how to cook and bake with the food you forage.

The author's introduction offers practical advice on foraging safely and legally and outlines how to prepare and preserve your foraged foods, including making mead and jam, drying herbs, storing mushrooms for later use and how to safely prepare foraged shellfish. The helpful fold-out poster shows common edible species grouped by season and by habitat.