The Larder Chef is set to change the way the world looks at and enjoys British food. Robin's recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes.

Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide produce for the tables, jars and bottles that adorn each of his destinations. Curing, fermenting and pickling are very much to the fore linked hand in hand with an unfettered philosophy of nose to tail, tail to gill and root to bloom.

In Robin's own words: I want to share my techniques and prove that a more traditional cooking method is perfectly achievable in any home but the rewards and possibilities are endless. Bread, charcuterie, vegetable ferments, chutneys, pickles, curing and smoking are but a few techniques that you will learn that don't require a countryside location to achieve a healthy larder - which in turn will become your secret weapon in creating some inspiring dishes. What we are doing is nothing new but it's how we piece everything together, and this is what I believe to be the start of a new wave in modern cooking and the birth of the modern bistro.

This new book is a true reflection of Robin's ethos and brings his unique recipes to reader's home kitchens. Each recipe is accompanied by stunning photography by Paul Winch-Furness.

We've cut carbs from our diets, but are we any healthier? Recent research suggests not! Findings show that a diet featuring a moderate amount of carbs (around 50-55% of calories), rather than extremely low (below 40%) or high (over 60%) is the best for our long-term health and wellbeing, with either extreme said to negatively affect life expectancy. The Right Carb is a timely guide with an informative look at the importance of eating good carbs. With practical advice and tips, the book explains how eating the 'right' carbs are vital: providing energy, improving the health of the gut, digestion and mood as well as aiding sleep. It shows how to choose the right carbs as well as the best ways to prepare and cook them for maximum nutrition and minimum nutrient-loss. The book highlights that balance is key, with other food groups, such as good-quality plant proteins and the right fats, being equally important. Nicola Graimes celebrates the 'right' carbs, not only highlighting their numerous health attributes, but also their diversity and the enjoyment they give to our cooking and eating. Her book dispels many of the myths surrounding carbs, including which carbs are healthy and the ones to avoid. It also showcases the best ways to prepare and cook carbs for maximum nutrition and flavour. With over 50 delicious and vibrant recipes covering Breakfasts, Small Plates, Big Plates, Sides and Treats as well as easy-to-understand nutritional advice, the book provides the complete package to sensible right-carb eating for the long term and not a quick-fix diet. The Right Carb is a practical and inspirational approach to maintaining a healthy way of eating - it's time to revive our enjoyment of this valuable food group.

Shortlisted for the 2022 Art of Eating Prize Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals-many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appetit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." -Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."-Christina Chaey, associate editor, Bon Appetit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."-Library Journal (starred review)

This title features over 180 fantastic recipes for soups, salads, casseroles, pizzas, salsas, sauces and relishes, shown step by step in more than 850 stunning photographs. It is the ultimate handbook for cooking, using and growing one of the world's most popular ingredients. It is an authoritative introductory section includes everything the keen cook needs to know, including basic preparation techniques, and hints on buying, storing and preserving. It features a mouthwatering selection of recipes from all over the world includes appetizers, salads, breads and main courses. You can try slow-roasted tomatoes; home-made tomato ketchup; cooling iced tomato soup; crunchy Greek tomato and feta salad; and juicy stuffed tomatoes or hot chilli salsas. The tomato is one of the tastiest and most versatile ingredients available. This in-depth guide covers its history and varieties, as well as a multitude of ways to cook it and eat it. The informative introductory section includes advice about what to look for when buying tomatoes and how to store them. There are also hints for growing your own tomatoes - whether you have a small patio or a large vegetable plot. From soups and snacks to main courses or side dishes, the comprehensive recipe section has something for everyone with options from all around the world. This book will help you get the most out of this delicious ingredient.

Quinoa is THE super food to eat, and it is easy to see why. With twice the protein content of rice or barley, quinoa is also a source of calcium, magnesium, manganese, several B vitamins, vitamin E, and dietary fiber. Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. It contains all nine essential amino acids making it a complete-protein source and an excellent choice for vegans who may struggle to get enough protein in their diets. Naturally high in dietary fiber, quinoa is a slowly digested carbohydrate, making it a good low-GI option- this is THE superfood we should all be eating more of! But how? We Love Quinoa is the essential recipe book you need to make sure you don' t miss out on this latest health craze. With recipes ranging from pancakes to innovative salads, pizzas, breakfast muffins, burgers and even chocolate brownies, there truly is something for everyone, plus techniques for preparation and additional variations to add even more quinoa recipes to your repertoire.

Delicious vegetarian and vegan batch cook recipes for busy people. The phenomenal rise in the popularity of veganism, plant-based meals and flexitarian diets means that more of us are regularly choosing to cook meat-free dishes. Concerns about waste and budgets have ensured that making conscious decisions about using leftovers and root-to-shoot eating is becoming mainstream. But as traditional batch cook recipes often lean towards meat-based meals, finding brilliant vegetarian and vegan ideas can be tricky. That's where The Green Batch Cook Book comes in, harnessing the vibrant fresh flavours of fruit and vegetables in an innovative and breezy collection of 70 meat-free recipes. Start your day with beautiful breakfasts - Sweet Potato, Pepper and Feta Frittata, No-knead Marmite and Cheese Loaf, Rose-pink Rhubarb and Vanilla Custard Pancakes - or simply bake a batch of Brown Sugar Rusks and Cranberry to eat on the run. Lazy make-ahead lunch recipes include Garlicky Mushroom and Chestnut Sausage Rolls, Edamame and Spring Green Pot Stickers and a simple but irresistible Broccoli, Lemon and Almond Salad. Feeding a crowd? Check out the family-friendly big batch chapter with tempting recipes for Mushroom, Broccoli and Walnut Lasagne, Summer Veg Patch Risotto or Sticky Aubergine Bao Buns with Smacked Cucumber. And if it's sweets or treats you're after, you'll love the ridiculously easy Cornflake Florentines, Blood Orange Upside-down Cake, tangy Lemon and Elderflower Slices or the wild Jumbleberry Sorbet. Praise for The Batch Cook Book: 'Redefines the concept of batch cooking' Stuart Heritage, Guardian 'Batch made in heaven' Daily Express 'Mouth-watering new recipes and hints and tips for the best batch and meal prep techniques' Eat Your Books 'You won't be disappointed with these winter warmers' Huffington Post

FERRANDI Paris, the French School of Culinary Arts-dubbed the "Harvard of gastronomy" by Le Monde newspaper--provides the ultimate reference on cooking with vegetables.

Infusing mealtimes with delicious vegetarian and flexitarian options has never been more important. Drawing on the expertise of the world-renowned professional culinary school FERRANDI Paris, this book offers a complete course on vegetables, with fifty step-by-step techniques for preparing, chopping, and cooking vegetables for optimal flavor, and more than seventy recipes.

Following advice on how to equip your kitchen, the essential techniques cover everything from grating, seeding, and pureeing to poaching, blanching, and roasting more than eighty different vegetables varieties. The recipes--from smoothies, soups, and soufflés to curries, risottos, and tarts--lead aspiring chefs through every step, from basic tips to Michelin-level creations.

Written by the school's experienced teaching team of master chefs and adapted for the home cook, this fully illustrated book explains, step by step in text and images, the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master the world-class culinary school's recipes that bring plant-based abundance to your table.

Nisha Katona is here to change the way you think about rice forever. This reissue of her 2015 classic - with a gorgeous new cover - is a celebration of dishes from Nisha's home kitchen and around the globe. Pimp My Rice will show you how to make the most of a rainbow of rice types and explains how to cook them perfectly every time. Try the fresh tastes of a Killer Cucumber and Wild Rice Salad, the sunshine flavours of Lebanese Rose Petal Rice, or even a Black Rice and Coconut Sorbet. Enjoy the tastes of Creole Cinnamon Fritters for breakfast or a Beefed-Up Bibimap for dinner. From arancini to kedgeree, risotto to old-fashioned rice pudding, this is the ultimate collection of pimped-up rice recipes.

Every once in a while, restaurant patrons are offered a simple menu choice: Would you like that with white or brown rice? And all too often, the brown rice that appears on the plate, while healthful, is far from a culinary treat. But brown rice can be as tempting as it is beneficial. To prove the point, best-selling cookbook author Wendy Esko has put together a spectacular collection of her finest rice recipes in" The Big Beautiful Brown Rice Cookbook." Wendy first shows you the many ways in which you can correctly cook brown rice methods that bring out this food s mild nutty flavor and enticingly robust texture. She then provides over one hundred easy-to-follow kitchen-tested recipes. As Wendy demonstrates, this wonderful food doesn t have to be relegated to the side of the dish, but can be a culinary star. That s why her collection includes dishes for breakfast, lunch, and dinner. And from porridges and waffles to paella and vegetable sushi, all are winners.

If you ever thought that brown rice was dull, you re in for a treat. Let "The Big Beautiful Brown Rice Cookbook" help you make this wholesome grain a welcome addition to your meals."

Rhubarb is an all-time favorite vegetable that once was used for medicinal purposes, but has always tasted delicious in Mom's homemade pie. In this cookbook, you'll find more than just pie recipes to spark your imagination in cooking with rhubarb. Delicious rhubarb is versatile, nutritious, and always adds a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In Rhubarb Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 250 exciting rhubarb recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this old-time favorite's history, folklore, cultivation, and much more. With recipes using readily available ingredients, Rhubarb Delights Cookbook will be a valued addition to any chef's bookshelf.

'Joe just makes the most delicious food that happens to have no meat or fish in it.' - Rachel Roddy 'When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.' Jeremy Lee Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg, long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables - including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds - the recipes follow a simple format of short ingredients lists and easy-to-follow instructions. Praise for Your Daily Veg: 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly

Brian Baumgartner is best known for playing Kevin Malone in the US TV series of The Office - and Kevin Malone is best known for being a chilli master and the creator of 'Kevin's Famous Chili'. Like Kevin, Brian is a true chilli aficionado who is just as serious as his fictional counterpart about making the perfect pot. With over 150 recipes stamped with Brian's "seriously good" approval rating, Seriously Good Chili Cookbook celebrates all styles of chili - Texas chilli, chilli verde, veggie chilli, turkey and many other variations - with recipes contributed by celebrities, chefs and world championship chilli cook-off winners. Also included are helpful chilli-cooking tips and tricks as well as QR codes for exclusive video access.

FODMAP approach has been scientifically proven to work to prevent stomach bloating. A collection of recipes, explanations and advice, Healthy Gut, Flat Stomach will serve the time-pressed mover, the reluctant home-cook and the person in charge of feeding a family, with low-FODMAP, wholesome nutrition and delicious taste.

Enjoy your favorite keto dishes faster and easier than ever with these 175 delicious, fat burning, air fryer recipes using only five ingredients or less! The keto diet is more convenient (and affordable) than ever! Now you can make fast, delicious whole-food meals that will keep you in ketosis using your favorite kitchen appliance—the air fryer. Now you can easily learn how to cook 175 mouth-watering, keto-friendly dishes using only five—or fewer—key ingredients. These recipes are fast, inexpensive, and don’t require a lot of prepping or shopping, making them a satisfying, flavorful fit to your busy schedule. You’ll be amazed at the wide variety of keto-friendly dishes you can cook in your air fryer. And rather than adding extra, unhealthy fat, the air fryer uses the beneficial fats already in your food for frying—making it a quick and healthy cooking option for busy people on the keto diet. In The “I Love My Air Fryer� Keto Diet 5-Ingredient Recipe Book discover how easy it is to stick to your keto goals and still enjoy every meal of the day.

A cookbook for noodle lovers. Discover some of the best dishes that Asia has to offer, from ramen and laksa to zha jiang mian and pad thai. Written by chefs who know their noodles, these recipes celebrate the all-time classics, from dishes fit for a wedding to bowls of instant noodles mixed with gooey cheese. With recipes from China, Japan, Korea, Vietnam, Thailand and Malaysia, Noods is (almost) as good as a trip across Asia. Start the day with beef pho and end it with pad kee mao. Whip up a bowl of jjapaguri or learn to make liangpi. Sate your cravings, find new favourites, and slurp your way from dawn to dusk with noodles, noodles and more noodles!

Cooking with fewer or no carbs need not be boring or bland. Ine Reynierse, author of the best-selling Low Carb Is Lekker, has made it her mission to bring back normal dishes to the LCHF menu.

Her unique dough recipes mean that you can start enjoying bread, muffins, doughnuts, nachos, pizza, vetkoek and koeksisters again – but now without the carbs! Her simple and gourmet meals, including local favourites and some global classics, will entice and keep the entire family coming back for more … more healthy meals that is.

If an easy and budget-friendly low-carb lifestyle is what you are after, this book may very well be your best ally for the journey.

A pioneering history of the Carolina rice kitchenThe rice kitchen of Carolina was the result of myriad influences-Persian, Arab, French, English, and African-but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice obtainable. This engaging book is packed with fascinating historical details and speculations, as well as more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice since the book was first published.

I’m Joe Wicks, and it’s my mission to help families everywhere eat better. Because eating well should be easy – for everyone.

What we eat each day has a huge impact on how we feel. From an energy-boosting breakfast to satisfying dinners for the whole family, the food you eat can transform your day. So I’ve created over 100 recipes to take the stress out of healthy home cooking. With nutritious meals designed for energy and balance, this is food that will put a spring in your step and have you feeling your best.

Includes:

• Brilliant breakfasts to start the day right
• Home-cook hacks for when time is tight
• Easy weeknight dinners
• Energy-packed snacks
• Mood-boosting main meals
• Good food to feed a crowd
• Super-tasty sweet treats

Packed with tasty meals that are quick to get on the table, and that everyone will love, it’s never been easier or simpler to eat well.

'There are so many recipes in here that have me planning all manner of meals to look forward to.' - Nigella Lawson With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included. The recipe chapters are arranged into sections by texture: Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso Dengaku Soft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofu Mashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantons Silken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stew Fermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh Mi Dried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergine Sweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding

Petal, Leaf, Seed shows you how to unlock the hidden larder of tastes and textures in your garden. Many of the ingredients are amongst the smallest and easiest crops you can grow, but will provide you with some of the biggest flavours. Divided into three sections, each of which has its own growing guide, Petal covers spring, summer, herb and vegetable flowers; Leaf covers annual and perennial herbs, exotic and fruit leaves; Seed covers nuts, and herb, vegetable and flower seeds. The more than 60 recipes use techniques such as crystallising, infusions, salts, rubs and condiments, salsas and tisanes, and pastry, pasta and batters. As well as basil and mint sugar to scatter on your summer fruit and fig leaf schnapps, they include seeded water biscuits with marinated feta, tempura wasabi leaves with ginger leaf dipping sauce, hot and sour beef salad with mustard flowers, and spring flower cheesecake.

A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.

Everyone has been in this predicament: you're at home, with no time (or desire) for a trip to the store-but the recipe you're using calls for an ingredient you don't happen to have on hand. With this book, you'll have a solution: substitute. In "Substituting Ingredients," author Becky Sue Epstein has collected more than 1,000 easy-to-find, healthy, and cheap substitutions.

You'll find: Substitutions for difficult to find items and common items you may not have on hand Green, nontoxic household cleaner solutions Less expensive ingredient options The best ways to measure fruits and vegetables for recipes Simple recipes for condiments, sauces, marinades, and spice mixtures Strategies to remedy too much or too little of an ingredient

"With this paperback on the shelf there's no need for mad, midrecipe dashes to the grocery store."
"-Bon Appetit"