This is a collection of over 500 traditional recipes from the National Trust. The recipes range from starters to puddings and provide a source of the best of traditional British cooking, from medieval braised rabbit with prunes to 'tum-tickling puds' such as Apple Hat and College Pudding and delicate desserts Damson Snow and Marbled Rose Cream. A collection of the best traditional British recipes from the National Trust. The recipes range from starters to puddings and provide a source of the tastiest food that has stood the test of time in British cooking, from medieval braised rabbit through shepherd's pie and toad in the hole to 'tum-tickling puds' such as apple hat and college pudding and delicate desserts damson snow and marbled rose cream. Though the emphasis is on the practical, the book includes the historical background for some of the key dishes within the book, from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when it returned from Italy) to 19th-century Mulligatawny soup (derived from a Southern Indian dish). The National Trust have researched the archives to find an authentic but delicious taste of history.

THE TIMES - BEST FOOD BOOKS of 2022 'If you had told me at 14 when I couldn't even get out of bed with depression and anxiety that three years later I would have written a book I would never have believed you. But here it is - the story of the Orange Bakery. How I went from bed to bread and how my Dad went from being a teacher to a baker. You reading it means everything to me' Kitty Tait Breadsong tells the story of Kitty Tait who was a chatty, bouncy and full-of-life 14 year old until she was overwhelmed by an ever-thickening cloud of depression and anxiety and she withdrew from the world. Her desperate family tried everything to help her but she slipped further away from them. One day her dad Alex, a teacher, baked a loaf of bread with her and that small moment changed everything. One loaf quickly escalated into an obsession and Kitty started to find her way out of the terrible place she was in. Baking bread was the one thing that made any sense to her and before long she was making loaves for half her village. After a few whirlwind months, she and her dad opened the Orange Bakery, where queues now regularly snake down the street. Breadsong is also a cookbook full of Kitty's favourite recipes, including: - the Comfort loaf made with Marmite, and with a crust that tastes like Twiglets - bitesize queue nibbles, doughnuts with an ever-changing filling to keep the bakery queue happy - sticky fika buns with mix-and-match fillings such as cardamom and orange - Happy Bread covered with salted caramel - cheese straws made with easy homemade ruff puff pastry - the ultimate brown butter and choc chip cookies with the perfect combination of gooey centre and crispy edges.

'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

Britain has the perfect climate for growing the best-flavoured soft and stone fruits in the world, but there is more versatility to these summer delights than a bowl of strawberries and cream for dessert. Clare Ferguson offers a selection of recipes - both sweet and savoury - to make the best use of your strawberries, raspberries, currants, blackberries, gooseberries, plums and cherries. Try giving your Sunday roast a lift with Strawberry and Chilli Salsa, tempt your children to eat their fruit with frothy Raspberry Floats, start your day with Blackberry, Orange and Hazelnut Muffins, or dazzle your friends with a serving of Redcurrants with Rosy rack of Lamb.

Get ready to make flavourful pizza at home with this all-in-one guide to cooking in your new Ooni. Sure to be a hit at any home gathering, now you can use this revolutionary piece of equipment to make and create top-quality pizza at home, sure to rival any and all takeout options. Scott Deley, an official Ooni ambassador, will walk you through everything you need to know with delicious doughs and scrumptious sauce options as well as guidance for oven temperature and maintenance. Take your pizza from average to extraordinary with flavourful combinations such as Mixed Tomato Bianca, The Alternative Hawaiian, Upside-Down Margherita, or Cheesy Garlic Bread Pizza with a Twist. With over 40 recipes to choose from, pizzeria pizza is sure to become a thing of the past. Fire up your Ooni oven and make every night a Pizza Night with this pizza-lovers guidebook that is guaranteed to help you to bake the best pizza pies ever!

To ensure every meal gives you the best in vitamins and minerals, ingredients should be eaten in tune with the seasons. This book has over 40 recipes especially which capitalize on seasonally available ingredients - each with something extra to highlight the fullest flavours.

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.

He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob.

With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.

Brunch should evoke a sense of pleasure and relaxation - and perhaps also the temptation to try something new. Food writer and broadcaster Ghillie Basan offers 50 recipes in seven themed sections: brunch in a bowl, brunch with eggs, brunch on bread, baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring Scottish ingredients in traditional recipes as well as imaginative combinations - from herring in oatmeal with creamy scrambled eggs and cranachan smoothie to pancetta scallops with Caesar salad bruschetta and bacon butties with honey gooseberries - this little book is the perfect inspiration for those days when time is more generous and food less rushed.

'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

In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan's handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity - a fixture of Japanese TV programmes and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo and has returned to New York City to open two US branches. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candour, humour, gratitude and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

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.

We've all spent a little more time at home recently and this has meant we've a new-found appreciation for what lunch represents to us: a break, excitement, something that isn't typing emails or Zoom meetings. Without the crutch of highstreet chains, we've had to start fending for ourselves and this means endlessly trying to come up with different, filling and nutritious meals for our family and ourselves. But there are only so many great ideas about what you can put between two slices of bread or do with an egg and a piece of toast. Lunch is the best way to brighten your day, but it involves a level of imagination we don't have the time for. This is where Let's Do Lunch steps in. You can decide how much time you want to dedicate to your lunch, then pick a straightforward, satisfying meal and get cracking. At the heart of this book is this lack of fuss. There will be no challenging techniques, hard-to-find ingredients or decadent cooking times. Just quick, accessible and clever recipes that will have you wondering how on earth you managed to make something so delicious in so little time. The book is filled with encouraging tips and tricks to help energise and transform your cooking experience from something you have to do into something you look forward to doing. All recipes are all light on meat and fish, with the emphasis on fresh vegetables, grains, cheese and nuts so you can feel energized right through to till dinner. Ditch the al desko and make a ritual out of lunch 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.

With over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I - A cook and his vegetable patch, is the definitive guide to cooking with vegetables from the presenter of BBC One's Simple Cooking. 'I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.' In his inimitable, unpretentious style Nigel Slater, the presenter of BBC One's Simple Cooking, elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crushed peas to broccoli and lamb stir-fry, luxury cauliflower cheese to a delicious broad bean salad, 'Tender' has everything a cook could want from a recipe book.

In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. Cookery and consumption are not highlighted at the expense of cultivation, so there are some interesting essays on allotments, market gardening in the Paris region, early-modern vegetable gardening in England and the development of markets in India. The theme has been treated with admirable latitude in contributions on vegetables and diplomacy, vegetable carving, and vegetables in Renaissance art. Essays include: (Don't) Eat Your Vegetables: A Historical Semiotics of Carving Legumes (Julia Abramson); The War of Vegetables: The Rise & Fall of the English Allotment Movement (Lesley Acton); The First Scientific Defense of a Vegetarian Diet (Ken Albala); Mukimono & Modoki: Japan's Culinary Trompe l'oeil (Elizabeth Andoh); The Bitter - and Flatulent - Aphrodisiac: Synchrony and Diachrony of the Culinary Use of Muscari Comosum in Greece and Italy' (Anthony Buccini); Eat Your Greens: Traditional Leafy Vegetables for Better Nutrition (Jeremy Cherfas); 'We Talked About the Aubergines: Some Minor Pleasures of European Diplomacy (Andrew Dalby); Akkoub ( Gundelia Tournefortii - Tournefort's gundelia): An Edible Wild Thistle from the Lebanese Mountains (Anissa Helou); Is There Salvation in Sweetness? Sugar Beets in America (Cathy Kaufman); The Potato in Irish Cuisine and Culture (Mairtin Mac Con Iomaire & Padraic Og Gallagher); Sweet As Notes on the Kumara or New Zealand Sweet Potato as a Taonga, or Treasure (Ray McVinnie); Wild Thing: The Naga Morich Story (Michael & Joy Michaud); 'Per rape et porri et per spinachi': Re-examining the Realities of Vegetable Consumption at the Monastery of Santa Trinita in Post-Plague Florence (Salvatore Musumeci); Les Maraichers - Market Gardeners of the Ile de France (Lizbeth Nicol); Keeping the Home Fires Burning: Culinary Exchanges, Sustainability and Traditional Vegetable Markets in India (Krina Patel); The Los Angeles Vegetable Cult (Charles Perry); From the Plate to the Palate: Visual Delights from the Vegetable Kingdoms of Italy (Gillian Riley); But Did the English Eat Their Vegetables? A Look at English Kitchen Gardens and the Vegetable Cookery they Imply, 1650-1800 (William Rubel); Renaissance Italy and the Fabulous, Flamboyant Inslata (June di Schino); Pomtajer (Karin Vaneker); A Vegetable Zodiac from Late Antique Alexandria (Susan Weingarten).

In the first of an exciting new "River Cottage Handbook" series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. He takes us through the 72 species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel.The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. With colour photographs throughout, line drawings, a user-friendly Key and an introduction by Hugh Fearnley-Whittingstall, "The River Cottage Mushroom Handbook" is a comprehensive and collectable guide, destined to be an indispensable household reference.

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.

This is a superb volume of 500 classic and creative potato dishes for every occasion, in one indispensable collection. It includes soups; appetizers and snacks; salads; fish and shellfish; meat and poultry; vegetable dishes; side dishes; and desserts, bakes and breads. The fabulous range of recipes includes Spanish Potato and Garlic Soup; Potato Skins with Cajun Dip; New Potato and Quail's Egg Salad; Slow Baked Beef with Potato Crust; Baked Mussels and Potatoes; and Chocolate Potato Cake. Each recipe is explained clearly in stage-by-stage instructions and illustrated with over 500 beautiful photographs to inspire and guide. At-a-glance nutritional notes accompany every recipe, providing a breakdown for health-conscious cooks. Here is the ultimate collection of delicious recipes using one of the most popular ingredients - the potato. There are seemingly endless ways in which you can serve potatoes, from fries, chips, wedges and balls to fans and hasselbacks. Potatoes make an excellent base for soups, such as Fish and Sweet Potato Cream Soup and Country Vegetable Soup, and they can also be used to make fabulous main course dishes, from Moussaka to Basque-Style Tuna with Golden Potatoes. There are plenty of vegetarian ideas to enjoy, such as Spiced Pumpkin and Potato Gnocchi, Spicy Potato Strudel and Layered Potato Bake with Cheese. This is an essential book for anyone who wants to explore the possibilities of the potato, and who enjoys good, wholesome food.