In Orchard cook and writer James Rich explores the huge variety of food that can be found in the English countryside; whether that is in the ancient orchards and hedgerows abundant with ingredients or the humble veg patch or kitchen garden verdant with home-grown staples. Celebrating fruit, including pears, plums, cherries, strawberries, gooseberries, elderflower, blackberries as well and quinces, medlars and apples, James offers more than 60 delightful recipes - both sweet and savoury - that are inspired by some of the most famous and delicious home-grown produce from England's ancient gardens. From Slow-Roasted Pulled Harissa Lamb with Apricot & Chilli Jam or Chicken and Cherry Tray Bake for a special occasion feast, to a simple Apple, Plum and Walnut Cobbler or Chocolate Cobnut Tart for a warming autumnal pudding, James draws inspiration from seasonal produce that will gently encourage you to explore and cook from your own kitchen gardens. With a focus on core fruits, vegetables and nuts that are grown in orchards and among hedgerows, but which are also easily accessible for people everywhere, as well as a note on foraging and the kitchen pantry, Orchard is a treasure trove of edible gems that you will return to cook from, time and time again.

You may think there are only so many ways vanilla can be used in cooking - surprise! International Chef Natasha MacAller will change your mind by taking you on a journey to discover the many wonders of one of the most amazingly versatile ingredients in your pantry. Vanilla Table is a culinary celebration of all things vanilla. With its fragrant and captivating scent, it can be creatively used in an endless array of delicious dishes. From sweet to savoury, the more than 100 recipes-including 32 dishes carefully curated from 33 internationally acclaimed chefs worldwide- show how to make the most of this magical ingredient. For instance, this cookbook demonstrates the delights of vanilla and trout pairing; how just a vanilla pinch deliciously wakes up a pork chop; and of course, countless ways to make desserts sparkle. Natasha MacAller also provides tips, tricks, and expert knowledge to make you a vanilla connoisseur, too. With advice ranging from how to recognize the best product, to proper storing, Vanilla Table will encourage you to use this incredible ingredient in ways never imagined. Joining Natasha MacAller and other famed chefs in this vanilla tribute are UK superstars Yotam Ottolenghi, Peter Gordon, William Curley, and Galton Blackiston; each contributed dazzling recipes to this landmark cookbook.

Classic Bestseller from the world's best-known vegetarian cookery writer in smart new format Stylish updated version of the classic vegetarian bestseller. Rose Elliot is Britain's most popular and versatile vegetarian cookery writer and in this book, she gives the lowdown on beans of every flavour, colour and variety. Through the A-Z of bean varieties, there are bakes, rissoles and soups to tempt the tastebuds and essential information on the preparation of all pulses.

Embrace self-sufficiency with this simple guide to canning and preserving all your favorite foods-including fruits, veggies, and more! Learn how to become more self-reliant by canning and preserving your own delicious foods. From fruits and veggies to pickles, meats, and more, Canning and Preserving is your guide to jarring your own food and storing for later use. Including 140 simple, easy recipes, plus tips and tricks for making all kinds of meals with your creations, this book will have you bulking up your pantry or freezer in no time!

Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavoured mushroom dishes. The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms. Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried eggs and Tabasco Honey. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.

From irresistible macaroons to tasty cheesecakes, discover new ways of using, cooking and enjoying Nutella with 30 mouthwatering recipes that are as versatile as they are delicious. Taking one classic storecupboard ingredient and adding it to a variety of sweet treats has made for an impressive range of recipes, each one accompanied by a full-page photograph. Children will love Nutella and white chocolate rice cakes alongside caramel cream Nutella lollies, while adults will appreciate Nutella charlotte and mango and Nutella spring rolls. For impressive party fare there are recipes for mini coconut and Nutella palmiers plus Nutella truffles and Banana and Nutella tartlets.

Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today's explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace - against all odds - since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant's taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy. The story is held together by the thread of the Islamic confection majoun, created to manipulate a band of twelfth-century fedayeen, a legend that later inspired Western intellectuals and literati to discover and enjoy hashish and majoun. It's the story of how a U.S. drug czar got cannabis prohibited around the world and how some cultures worked around that. It's the story of how a recipe for majoun made its way into the hands of Alice B. Toklas, an ex-pat in Paris, and then into the pages of a cookbook published in New York and London, leading to a major mix-up in a major motion picture that morphed majoun into the pot brownie and turned the pot brownie into a Western icon forevermore. From the rowdy band of artists, rebels, and intellectuals who partook of majoun's charms and to an activist who made the pot brownie a symbol of compassion, it's the story of how cannabis cookery and hash eating survived through decades of global prohibition and the birth of a skies-the-limit cannabis-infused food industry. Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.

Did you know Avocados contain around 20 minerals and vitamins which are essential to good health? But a medium avocado contains more calories than a Mars bar? Who cares? They're delicious and can be used in everything from salad to soup. And make a fabulous face mask! Super Food: Avocado contains Feature spreads - covering the history of avocados, plus health benefits, how to use avocado to dye fabric and grow your own. Delicious food and drink recipes - from snacks, starters, mains and desserts. Enjoy a bacon and egg baked avocado with a mango, avocado and spinach smoothie for breakfast! Health and beauty recipes - make your hands beautiful with an avocado, olive oil and lemon treatment, or brighten dull skin with an avocado exfoliant. Food is super! There's all sorts of things you can do with fruit and veg - and not always what you'd expect. Whether it's cooking delicious dishes, looking after your teeth or making facepacks, there's all kinds of interesting, healthy uses for fruit and veg. Each book in the Super Foods series takes a look at one ingredient and shows a host of uses - both practical and delicious. The first books in the series are: Avocado, Cucumber, Pomegranate, Lemon, Beetroot and Coconut.

The Cookbook That Captures the Taste of Summer An unusual yet surprisingly common perennial, rhubarb is as versatile as it is iconic. With a subtle yet distinct tart, earthy flavor, it's perfect as a sauce, in a drink, and, of course, baked in a pie. Rhubarb is a cookbook by food stylist Corrine Kozlak that features 50 tried & true recipes to please friends, neighbors, and the entire family. The author has compared, tested, and tasted every recipe, while professional food photographer Kevin Scott Ramos has beautifully photographed each dish. Classic desserts, smoothies, salads, and even main dishes, the options presented here will become instant favorites, enjoyed time and again. Growing tips and the food's fascinating history make this cookbook even more useful. People love rhubarb because it connects them to the past and to the future. It reminds them of summers long ago, and it is a predictable, dependable plant that promises to return. Add Rhubarb to your cookbook collection, and savor this wonderful variety of delicious options. The softcover with flaps adds to the elegance of this collectible title.

Keep That Fresh-from-the-Garden Flavor at Your Table Easy to grow and often abundant, squashes are a garden delight. Don't just drop them off at your neighbor's front door. Squash is a cookbook by Julia Rutland that features 50 easy recipes for busy cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! And when your gardens are filled with more than you can eat, you'll find simple and delicious ways to preserve those fresh bounties. Book Features 50 recipes-tested and tasted by the author, an expert food stylist Desserts, breakfasts, breads, soups, and main dishes Full-color photography from a professional food photographer Tips on buying, cooking, cutting, and preserving squash People love squashes because the flavor connects them to holidays, special occasions, and shared family dinners. Add Squash to your cookbook collection, and savor this wonderful variety of delicious recipes. It features the most popular types of summer and winter squashes: zucchini, yellow, butternut, pumpkin, acorn, spaghetti, and more. These dishes are sure to become instant family favorites.

Updated with fresh photo cover. Looking to spend less at the grocery store and add more veggies to family meals? Our Favorite Meatless Recipes offers solutions with 60 satisfying dishes sure to please. Serve up Cheesy Baked Eggplant or Fast-Fix Pasta Primavera...they'll never miss the meat! Artichoke-Tortellini Salad and Broiled Parmesan Tomatoes are scrumptious sides. In the mood for soup & sandwiches? Try Colby-Swiss Broccoli Soup and Portabella Burgers. Treat everyone to Smoky Vegetable Pizzas, Over-Stuffed Mushrooms and World's Best Carrot Cake...delicious! With these yummy recipes, your family will be eating and enjoying more veggies in a jiffy!

Long known for its nutrient-packed versatility, seaweed is the latest must-have superfood, full of minerals and unami tastes. This beautiful new book provides a visual directory of the most popular edible seaweeds, with details of when and where they can be found, their uses and nutritional properties. Then there are 100 deliciously creative recipes from simple and wholesome dishes to chef-inspired specials. Often overlooked during rock pool scrambles and beach walks, seaweed is one of the most nutritious, versatile, sustainable and intriguing natural products. Increasing ranges of edible seaweed are available commercially, and this new book explores the different types as well as a fantastic collection of creative recipes to cook with them. Whether dried, rehydrated or eaten raw, treated as a vegetable, flaked and sprinkled as a seasoning, or munched as a crispy snack, seaweeds offer wide-ranging possibilities in many meals and drinks. With pictures by award-winning photographer David Griffen, there is plenty of inspiration to leave you eager to get foraging, cooking and feasting.

In this now iconic staple of Italian cookery, Katie Caldesi collates hundreds of recipes from across the country, from the mountainous north to the sun-drenched Mediterranean in the south. Her collection of recipes, techniques and ingredients, collected from homecooks and trattoria chefs from every region, result in a unique and comprehensive compendium of Italian food.

The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including ‘Meat’, ‘Fish’, ‘Dolci’ and ‘Cheese’. Each chapter contains ‘masterclasses’ on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen.

All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.

This cookbook is devoted to one of the best-loved family of ingredients - onions, garlic, leeks, spring onions, shallots and chives. A comprehensive reference section discusses the culinary history of the allium and identifies all the main varieties, as well as providing a step-by-step guide to growing, preparing and cooking these versatile and popular ingredients. This is followed by 150 recipes, from classic dishes such as French Onion Soup with Gruyere Croutes to contemporary ideas such as Grilled Polenta with Caramelized Onions. Over 800 glorious photographs, informative text and enticing recipes make this book essential for every kitchen.

"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall

This book is about growing 40 of the most popular vegetables and includes 200 recipes giving ideas for cooking them.