This wonderful book gathers together a collection of delicious recipes featuring Ireland's favourite food. Here, the humble potato is transformed into classic dishes such as Dublin coddle, colcannon and boxty, while there are also recipes for adventurous new suggestions including parmesan potato cakes and even potato pizza! The Pocket Irish Potato Cookbook will help you create exciting meals that all the family will enjoy. Includes a history of Ireland's relationship with the potato and heritage varieties. 'Eveleen Coyle, who runs the excellent Fab Food Trails in Dublin and around the country, has brought her publishing credentials to the fore by writing a lovely little ode to the potato.' - Marie-Claire Digby, Irish Times Magazine

Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.

Revised and updated, The Classic Zucchini Cookbook is like a new book -weighted to the way we eat today, and with a completely reworked format and design. Ninety new recipes have been added, and the existing recipes have been revamped. All-new illustrations have been added. Hundreds of boxes on zucchini and squash varieties; grower profiles; advice on how to select, store, clean, and preserve; fun zucchini lore and facts; and even information on zucchini festivals has been included. What hasn't changed is the core of inspiring, practical, and creative ways to use zucchini - and summer squash, crookneck squash, patty pan squash, and winter squash - in a variety of dishes. The result is a zucchini extravaganza of 225 easy-to-make, through-the-menu recipes.

Full of sweet succulence, toothsome crunch, healthful fiber, and delicate flavors, zucchini offers the home cook a wide range of possibilities. Here are finger foods: Spicy Pepitas and Curried Toasted Pumpkin Seeds. Salads: Mexican Zucchini Shrimp Salad and Avocado Salad in Zucchini Boats. EntrTes: Baked Penne with Summer Squash and Mushrooms and Chicken Pot Pie with Butternut Squash. Breads: Classic Zucchini Bread and Apple-Carrot-Zucchini Muffins. Desserts: Pumpkin Chiffon Pie and Deep, Dark Zucchini Chocolate Cake. So squash your misconceptions. No one at the table will ever complain, "What? Zucchini again?"

Now you can whip up quick, filling vegan meals straight from your slow cooker. Vegan Slow Cooker for Beginners will take the time and frustration out of cooking vegan at home. Vegan Slow Cooker for Beginners offers healthy, simple vegan slow cooker recipes designed perfectly for the busy vegan. Vegan Slow Cooker shows you how to use your slow cooker to make hearty vegan meals and save hours of time every day. With 150 easy and delicious vegan slow cooker recipes, Vegan Slow Cooker for Beginners is a comprehensive guide to creating nutritious and flavorful plant-based meals-with enough for leftovers. Vegan Slow Cooker for Beginners will show you how to create easy vegan slow cooker meals with: 150 delicious and simple vegan slow cooker recipes Vegan slow cooker crowd-pleasers, such as Black Bean Breakfast Burritos, Vegan Eggplant Parmesan, and Chocolate-Peanut Butter Cake Tips for buying the slow cooker that's right for your lifestyle Advice on stocking your pantry and equipping your kitchen from the editors of Vegan Slow Cooker for Beginners Vegan Slow Cooker for Beginners is your no-hassle guide to enjoying the healthful benefits of a vegan lifestyle.

Savor the flavor of quinoa with 100 quintessential recipes featuring breakfasts, breads, appetizers, soups, salads, dinners, sides and desserts-plus helpful cooking tips and organic quinoa sources. Experience quinoa's versatility and appealing flavor, and discover why it's called the "super food."

Quinoa is often featured in vegan, dietetic and gluten-free recipes, but "The Quinoa Quookbook" makes a strong case for pairing nutty quinoa with a wide variety of delicious ingredients, from crispy bacon and tender crab to fresh raspberries and sweet chocolate.

100 easy-to-follow recipes include Banana Maple Quinoa Pancakes, Quinoa Corn Hush Puppies, Cheesy Quinoa, Ham and Artichoke Bites, Quinoa Crab Cakes, Bacon Quinoa, Quinoa Pork "Fried Rice," BBQ Chicken Quinoa and Corn, Crunchy Thai Quinoa Salad with Peanut Ginger Dressing, Quinoa Garlic Polenta Fries, Raspberry Quinoa Streusel Bars and Peanut Butter Toffee Quinoa Cookies.

Morton and Preston, both experienced herb gardeners, present a unique collection of recipes suited for every palate. This collection uses commonly grown and easily accessible garden herbs found throughout American folklore from the Pilgrims to modern times. In 1796, Amelia Simmons wrote, in the First American Cookbook, Garlicks, tho' used by the French, are better adapted to the use of medicine than cooking. How tastes have changed in 200 years! From Sage and Raisin Scones to Zucchini Pickles, every herb has its day.

Pumpkins are as versatile in the kitchen as they are in your home...start the morning with Pumpkin Coffee Cake, amaze the kids with The Great Pumpkin Stew, and invite friends over on a chilly October evening for some warm Pumpkin Cobbler.

Nature's candy! Enjoy the versatility of dates in these tempting recipes for breads, puddings, cakes, candies, fruitcakes, waffles, pies and a myriad of other taste treats.

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!

The Olami cookbook from Nirit Saban of the popular deli on Bree Street, Cape Town is all about simple, nourishing, wholesome food. Olami, a word used in Israel, means global, universal and worldly, and Nirit's recipes open the door to many fusions and intermingling flavours from the Middle East to South America. A book that keeps in mind the local, the recipes with easy-to-source ingredients make it accessible to everyone. 'There is something magical that happens at Olami every day, whether it be the flavours we combine, the music that streams through the sound of sizzling and steaming and bubbling, the voices of our customers and friends and family, the arrival and departure of our suppliers - the consistent flow of work and production all adds up to a melting pot of powerful elements that nourish the team and the customers in the most inspiring way. The intention behind Olami and my life is to be as connected to nature as nature is to us. We at Olami are incredibly humbled at this opportunity to share the food we love with everyone.' - Nirit Saban In the book one will find classic recipes with a twist, the focus being on using original flavour bases with different combinations to create meals with flair and flavour. One can roast butternut with a glaze of honey and sprinkled toasted sesame seeds or one can mash the butternut and top it with loads of parsley, lemon, olive oil and a dusting of sweet paprika.

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world. The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.; Low-temperature cheese-making, ancient wisdom not outdated; Artisnal and regional cheeses of Greece; Condensed milk and culinary innovation; The art of making Brie de Meaux Fermier; Animal husbandry and other issues in the dairy industry; The origins of the New York dairy industry; The origin and history of the ice-cream cone; Milk and its by-products in ancient Persia and modern Iran; Mother's milk; Milk and its products in ancient Rome; The cheeses of Hokkaido and other milky issues in a ricist society; Cato's Roman cheesecakes; The origins of Bechamel sauce; Medieval Arab dairy products There are upwards of 30 papers by academics from Britain, America and other countries.

During these uncertain economic times, many families have turned to food storage as a hedge against unemployment, inflation, chronic shortages, and other social and economic turmoil. Chief among family food-storage programs are dehydrated foods of all kinds--and cases of unground whole wheat. Prized for millennia for its food value, unground wheat presents a singular problem for families who find themselves with a hundred-pound bag--and don't know what to do with it. WHOLE WHEAT FOR FOOD STORAGE resolves that problem. Here are dozens of home-tested remedies that couple unground wheat with other staples from the larder, enabling families to incorporate unground wheat into easy-to-manage meal plans NOW--instead of waiting for the hard times to come.

The first section of this book offers an insight into the significance of the apple in history. It then gives a botanical overview of the fruit and explains how to plant, nurture and cultivate your own apple harvest. The directory section features a unique photographic collection of over 400 internationally grown varieties. Apples are listed alphabetically from Acme to Zoete Ermgaard. The versatile apple is a popular ingredient in many tasty recipes, and a collection of classic apple recipes is featured. Dishes include Curried Apple Soup, Scallops with Apple Mash, Pumpkin and Apple Risotto, Baked Apples, and Apple Crumble.

Good food, good nutrition, and good sense The New Greengrocer Cookbook will change your shopping and cooking habits forever Pete Carcione provides a new, expanded version of Joe Carcione's bestselling cookbook, The Greengrocer Cookbook. Sharing heralded recipes from the Carcione family, fruit and vegetable experts, and fans of his father's TV show and column, he enhances and updates the cookbook that earned accolades from The TV Guide and Publisher's Weekly. The New Greengrocer Cookbook provides great new recipes and information for shopping and cooking with the very freshest produce available for every season. Organized for easy reference by seasons, you'll find great tips on how to find the best buys and how to prepare everything from apples to zucchinis. In addition, you'll benefit from new sections which address health issues today, like new exotic fruits and vegetables and antioxidants. Together Joe and Pete Carcione have created one of the best seasonal cookbooks available. It will change your shopping and cooking habits forever.

It's awfully hard not to love party nuts. Whether salty or sweet, spicy or mild, they are addictively delicious, the perfect nibble food for cocktail parties, holiday buffets, and any formal or informal gathering. In Party Nuts , veteran author Sally Sampson presents 50 recipes for all sorts of flavored nuts that will please every palate, along with easy, fun tips for serving them. There are sweet varieties (Snappy Taffed Pecans, Cinnamon Sugar and Orange Macademia Nuts), mixes that will set tongues tingling (Killer Peanuts, Salt and Chipotle Chile Almonds), savory versions (Rosemary Walnuts, Saffron Pistachios), and much more. The recipes are accompanied by vibrant four-color photographs that make this a great gift for your favorite cook, or for yourself.