A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another.

Lateral Cooking is, in a sense, the 'method' companion to its bestselling predecessor, The Flavour Thesaurus - and is just as useful, ingeniously organised and enjoyable to read.

The book is divided into 12 chapters, each covering a basic culinary category, such as 'Bread', 'Sauces' or 'Custard'. The recipes in each chapter are then arranged on a continuum, the transition from one recipe to another generally amounting to a tweak or two in the method or ingredients. Which is to say, one dish leads to another: once you've got the hang of flatbreads, for instance, then its neighbouring dishes on the continuum (crackers, soda bread, scones) will involve the easiest and most intuitive adjustment. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.

Lateral Cooking is essentially a practical book, but like The Flavour Thesaurus it's also a highly enjoyable read. The 'Flavours & Variations' sections, for example, draw widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers and personal recollection. Entertaining, opinionated and inspirational, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

A must-have guide for every cook on how to prepare, store, and cook fresh seasonal vegetables with confidence and keep waste to a minimum. From asparagus and artichoke to fennel and celeriac, James Strawbridge has your veg box covered! Whether you are looking to include more veg in your diet, moving to a vegan or meat-free lifestyle, or looking for some flavour inspiration for your dishes, this is a vegetarian cookbook with a difference - giving you the confidence and knowledge to safely prepare and cook the edible parts of seasonal vegetables. - Covers more than 60 vegetables organised by seasonality - Over 135 delicious vegetarian recipes for you to enjoy - including main meals, light lunches and sides - Detailed information on plant varieties with annotated photographs displaying the edible parts of each vegetable - Learn the best way to prepare, store, and preserve your favourite veg - Handy zero-waste top tips and practical tricks throughout to make your vegetables last longer - Sustainable leftover solutions from stocks, and drying techniques to pickling, fermenting, and roasting James Strawbridge showcases more than 60 vegetables, season by season, exploring each plant's unique characteristics, different varieties, and how best to prepare produce in your kitchen. An advocate of zero-waste cooking, James also shares how you can make use of all that's edible from root to bloom with ideas on preserving and storing. Rustle up one of James' family favourites - a warming fennel gratin for a cosy autumn evening meal; watercress, pear, and walnut tart; or even cucumber peel gin, and discover how the humble vegetable can deliver utmost flavour all year round. A refreshing take on the classic recipe book, The Complete Vegetable Cookbook is a staple in the kitchen or a fantastic gift for food lovers and allotment growers alike! Complete the Series Discover more from James Strawbridge in The Artisan Kitchen: The science, practice and possibilities providing modern twists to age-old preservation, fermentation and cooking techniques. Or, why not join Dick Strawbridge, of Channel 4's Escape to the Chateau, and his son James on a journey to reduce your carbon footprint in Practical Self-sufficiency: The complete guide to sustainable living today.

This book helps you learn how to make your own maple syrup from start to finish. Third-generation syrup makers Alison and Steven Anderson show you how to collect sap using a tree-friendly tubing system and then cook, bottle, and even market your syrup. Whether you want a few bottles of syrup for your family's pancakes or you want to start your own business, this in-depth reference has the information you need.

We've switched to low-fat foods, but are we any healthier? Research suggests not! Nicola Graimes in her new book suggests that now's the time to make a stand for fat - but explains that we have to be eating the right types in the right amounts for good health in the long term. Fat is an important source of energy and vital for cell growth, hormone regulation, cognitive development and supports good heart, gut and skin health. Nicola Graimes celebrates the 'right' fats, 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 fats, including which fats are healthy and the ones to avoid. It also showcases the best ways to prepare and cook fats 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-fat eating for the long term and not a quick-fix diet. The book highlights that balance is key, with other food groups, such as good-quality plant proteins and right carbs, being equally important. The Right Fat 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.

There are at least 20,000 species of fish in the oceans, rivers, and streams of the world. In Fish Grilled & Smoked, master fisherman and chef John Manikowski teaches seafood lovers 150 succulent ways to cook just about anything that swims. Manikowski lists which species of fish are best for smoking: bluefish, yellowtail, whitefish, chub, herring, and lake trout. As an avid outdoorsman and seafood aficionado, Manikowski is always inventing new and flavourful ways to prepare fish. This cookbook includes his innovative "soft smoke" method, suitable for any outdoor grill, which uses dried corn to give the fish a sweet flavour. Seafood lovers will also savour the "wild cuisine" recipes Manikowski developed in the woods: Striped Bass with Cattail Shoots and Morels, Grilled Butterflied Trout, and Grilled Small-mouth Bass Wrapped in Corn Husks. Plus, Manikowski supplies recipes for fish-friendly condiments, sauces, salsas, side dishes, and desserts -he even suggests which type of wine and beer goes best with his dishes. Not only does fish make a delicious meal, it makes a healthy meal. Healthy food has never been richer or more flavourful than this!

A guide to using the healing power of common fruits and vegetables. This revised edition contains more than 80 additional remedies and 60 new recipes, all intended as simple, safe and inexpensive ways of treating a wide range of common complaints.

SuperVeg celebrates the power and flavour of plants by shining the spotlight on 25 of the most health-giving vegetables on the planet. In this heartfelt homage, vegetable expert Celia Brooks explores the formidable nutritional benefits of each veg, providing a wealth of supporting information including selection, preparation and cooking techniques. Over 100 creative, health-enhancing, everyday vegetarian recipes cover simple flavour pairings through to more substantial offerings, and bring the joy of powerful nutrition, deliciousness and versatility to your home kitchen.

Treat your loved ones with Nadiya's collection of delicious and comforting family favourites 'A national treasure. Crowd-pleasing dishes that the whole family really will want to eat' Independent ________ Nadiya shares the food she loves to cook and eat with her family and friends, offering fast, easy and delicious new recipes for every kind of day. This cookbook shows you how to create the perfect dishes to complement the moments we value most with our loved ones, as well as simple and satisfying solutions for those tired nights and speedy showstoppers for impromptu feasts. Featuring delicious recipes such as . . . * BUTTER TURKEY CURRY with deliciously creamy sauce and white rice * SAMOSA PIE with an aromatic, hearty filling and crisp pastry shell * BRUSSEL SPROUT SLAW perfect for Christmas and all year round * CHICKEN AND RICE BAKE with fluffy grains and all wonderfully spiced * PEANUT HONEYCOMB BANANA CAKE with peanut butter icing and homemade honeycomb With over 100 easy and rewarding recipes, Nadiya's family favourites will soon become yours too. This is the cookbook you'll reach for time and time again for those memorable moments. You'll find quick meal solutions, food to lift the spirits, fuel for hungry bellies and feasts for friends. Let Nadiya's recipes fill your home with memories, just as they do hers. 'She baked her way into our hearts and hasn't stopped since' Prima *SHORTLISTED FOR A NATIONAL BOOK AWARD*

Many of us have fond memories of the enticing sweetshop tray of shiny, black, soft, pliable sticks, novelty shapes and intriguing woody `twigs'. Yet liquorice is much more than confectionery; its sophisticated, herbal taste makes it a marvellous culinary ingredient as well. Explore the wonderful world of liquorice with this cook's guide to the different products - roots, sticks, powder, syrups and essence - and which ones to choose. Here you'll find fascinating history, a guide to the different products round the world, cooking advice, and traditional and new recipes that will appeal even to people who say they don't like liquorice! Learn how to create a sumptuous liquorice cheesecake, choc chip muffins with liquorice buttercream, chocolate liquorice cake, liquorice macarons and liquorice brownies. Use liquorice in savoury dishes - a glaze for chicken and roast pork, as a distinctive salad dressing, in a crisped topping for fish, and in drinks and preserves. With gorgeous photographs by Nicki Dowey.

200 recipes--from appetizers to desserts--for this nutritious and increasingly popular vegetable.

Potatoes are the world's best food. You can boil them, bake them, fry them, sauté them, grill, braise, roast, and microwave them. Potatoes are irresistible, and Lydie Marshall's recipes for them are sublime. The book is an international compendium of tempting and varied dishes by one of America's most talented cooks.

Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, decrease incidence of allergies and sensitivities and generally boost the immune system and contribute to an overall sense of well-being. Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, in The Cultured Club fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world's oldest methods of food preservation. In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques using simple ingredients and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses and tonics that promise to restore vitality. Learn the simple art of fermentation, enjoy its delicious, vibrant flavours and watch your health flourish. 'This is the book I have been waiting for. It's more than a book about fermentation. This is a book about life, health and delicious food. Dearbhla's words of wisdom will seamlessly transport you into the world of fermentation and well-being. Thank you, Dearbhla! You've done us all a great service by writing this book,' Domini Kemp 'This book is a wonderful and accessible introduction to fermentation. Dearbhla's clear directions and enthusiastic encouragement will put you at ease and help you see just how simple fermentation can be. Read this book and be part of the fermentation revival,' Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation 'Dearbhla Reynolds is a culinary radical, and The Cultured Club offers a dynamic, empowering approach to food and fermentation that mainlines the ways in which we can connect with the health and energy of our ingredients. Packed with original and delicious ideas, The Cultured Club will shake up your kitchen,' John McKenna 'Dearbhla is a flavour fiend. This is a book packed with ideas, rituals and skills that will make your food life fizz,' Catherine Cleary

This is an inspiring collection of fabulous, fast recipes with only four ingredients. It is a mouthwatering selection of recipes for anyone who loves simple, easy-to-prepare food. You can discover sophisticated yet stress-free dishes such as Avocado Soup, Tofu and Pepper Kebabs, and Duck with Plum Sauce. You can indulge in outrageously simple desserts such as Coconut and Lime Ice, Baked Blueberry and Almond Tart, and Grilled Peaches with Meringues. It includes helpful step-by-step techniques, and basic recipes for making stocks and sauces. It includes recipes for all occasions, from quick midweek lunches to more elaborate creations to serve at dinner parties. This book puts the emphasis on dishes that are quick and easy to prepare, yet that are still tempting and delicious. It teaches you how to make the most of food with simple, yet tasty recipes that use only four ingredients or fewer. Using a limited number of top-quality ingredients allows you to appreciate the aroma, taste and texture of a dish, and saves time on writing lists and shopping for ingredients. It also allows for fuss-free preparation, giving you more time to sit back, relax and enjoy your food.As well as the 25 selected recipes there are also suggestions for variations and cook's tips throughout, making this a great little handbook.

As the popularity of a plant-based diet continues to grow, tofu sales are soaring, along with the demand for new recipes that showcase this healthy, budget-friendly meat alternative. In Twist on Tofu, award-winning food writer Corrine Trang shows how versatile and flavorful tofu can be, with 54 recipes for creative dinners, as well as starters, soups, salads, sandwiches, and even desserts. There are tofu-based twists on familiar favorites like French fries, Buffalo "wings," tacos, satay, and empanadas. Recipes for lasagna, Bolognese pasta, chili, poke bowl, and bibimbap offer delicious options for tofu-rich dinners. Trang tops off this celebration of tofu with a bit of sweetness - bumbleberry tofu custard and luscious tofu mocha brownies.

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of "Vegetarian Cooking for Everyone," reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.
For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.
This groundbreaking new cookbook is Madison's crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.
Destined to become the new standard reference for cooking vegetables, "Vegetable Literacy" shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.
Inspiring improvisation in the kitchen and curiosity in the garden, "Vegetable Literacy"--an unparalleled look at culinary vegetables and plants--will forever change the way we eat and cook.

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.

There's more to the banana than meets the eye We all know and love bananas as a quick and tasty snack that can help fuel us through the day. But you might not realise that these beauties are an endlessly versatile ingredient. From breakfast delights through to show-stopping desserts, this book contains dozens of simple and delicious recipes, including: Fluffy banana and walnut pancakes Matcha and banana cupcakes with caramelised peanuts Avocado and banana smoothie Classic banana bread Miracle banana ice cream Whether you're vegan or gluten-free, in need of a quick bite or hankering for some good old comfort food, there's plenty in these pages that will leave you nourished, satisfied and truly thankful for this humble yellow fruit.

This is a fabulous fungi feast for all seasons and occasions. You can make the most of this versatile ingredient in appetizers, fish, poultry, meat, vegetarian and side dishes. It includes stunning creations from Wild Mushroom Soup, Stuffed Garlic Mushrooms and Creamy Fish and Mushroom Pie to Mushroom Gougere, Wild Mushroom Pizettes, and Duck with Chinese Mushrooms and Ginger. You can discover unusual varieties of mushroom in dishes such as Tortellini Chanterelle Broth and Fresh Tuna Shiitake Teriyaki. This helpful guide shows how to distinguish the characteristics of different edible mushrooms at a glance. It includes advice on storing and preserving mushrooms to enjoy them at their best. There are countless varieties of mushroom known to be edible, and their unique taste and texture makes them immensely versatile for cooking. Mushrooms work well with poultry and meat, and this book showcases these classic combinations with delicious dishes such as Chicken with Wild Mushrooms, Roast Leg of Lamb with a Wild Mushroom Stuffing, and Pepper Steak with Mushrooms.There are also plenty of luxurious options for vegetarians, including Tagliatelle with Wild Mushrooms, Mushroom Curry, and Chinese Mushrooms with Cellophane Noodles. This inspirational little book will provide sumptuous ideas for every taste.

Leafy greens are the talk of the town, for they are the most nutritionally dense foods available. They are versatile ingredients that pack an enormously healthy punch. As Katrine Van Wyk demonstrated in Best Green Drinks Ever, leafy greens make terrific smoothies and juices, but she definitely does not recommend an all-liquid diet. To satisfy your hunger and your tastebuds eat this:

Grilled Caesar Salad Shredded Chicken and Savoy Cabbage Shaved Collard Greens Brussels Sprouts Chips

With 75 outrageously delicious recipes, there's something for everyone. Also included are modifications to make nearly every dish acceptable for a multitude of diets, from raw to cooked, paleo to vegan to gluten-free."

Nutritionist Pascale Naessens is a forerunner, trendsetter and success author in the culinary field. In 2019 she won the Gourmand Award "Best in the World" and Low Carb Cookbook with 4 Ingredients ISBN 9789401461481 was the best-selling book in Belgium in 2018. In this second volume she presents more than 70 new tasty and inspiring low-carb dishes according to her well-known method. She also examines the ketogenic diet and the similarities with her proposed way of eating.