Answer all your marzipan making and shaping questions in one handy Q&A book, with The Little Book of Questions on Marzipan Sweets. This book will guide you through the marzipan-making process, including a brief history of the sweet treats, what equipment you'll need, and essential shaping techniques. It also contains a wide variety of recipes to try, from traditional old-time recipes to creative modern twists. For marzipan-making novices, and even those with a little experience, The Little Book of Questions on Marzipan Sweets is simply a kitchen essential. The Little Book of Questions Series offers a collection of fun and unique practical guides on a wide range of subjects. These essential books contain a wealth of information and handy tips in an easy to digest Question and Answer format.

'If I had a child at Uni ... this is the book I'd be putting in their stocking this Christmas' Nigella Lawson 'The millennials' answer to Delia Smith' Daily Mail 'The poster girl for TikTok cooks' The Times 'The how-to cookbook for the modern generation. Fresh, engaging and great fun' Rukmini Iyer, Roasting Tin series Learn the basics. Up your cooking game. Delicious food every time. This is a cookbook with no judgement. Together, we'll learn how to make incredible food at home. We'll start with the basics: 12 Core recipes (or go-to skills) that everyone needs to know, like how to make a pasta sauce, roast a chicken or make a killer salad dressing. Then we'll use these core skills as a base for delicious and adaptable recipes that will up your cooking game - the Staple, the Brunch, the Potato Hero (of course they make an appearance) and the Fancy AF. So, once you've nailed that classic tomato sauce (which I promise will become the new go-to in your kitchen), you can stir it through pasta, or bake it with eggs for the perfect Shakshuka and, before you know it, you'll be getting real fancy and making a show-stopping Chicken Parmigiana to impress your friends. Other chapters include: White Sauce: think Mac and Cheese and Bacon-y Garlicky Gratin. Flat Breads: easy flat breads for Halloumi Avo Breads and Salmon Tikka wraps. Emulsions: Chicken Caesar Salad with homemade mayo and next level Steak Bearnaise with Hollandaise and Crunchy Roast Chips. Meringue: from Eton Mess Pancakes through to Simply the Zest Lemon Meringue Pie Whether you're completely new to the kitchen or looking to elevate your basics with clever tricks, my step-by-step guidance will help you nail delicious food every time. As a chef with over ten years' experience in professional kitchens, I've done the years of training so you don't have to. It's okay to make a few mistakes along the way, and together, we'll help you fix them and achieve incredible results at home. I am passionate about the importance of great food at home, every day - it's what we all deserve. This is not just the food you want. It's the food you need.

From Almonds to Zest via Honey and Jam, the A-Z of Marzipan Sweets covers everything you need to know about making and shaping marzipan sweets at home. This little book contains a wide selection of recipes, from the old-time traditional recipes as well as creative modern variations. It also includes guidance on confectionery techniques and the best kind of equipment to use, alongside other handy hints. The A-Z of Marzipan Sweets is a kitchen staple for marzipan-making novices and experienced cooks alike. The A-Z series is a fresh and fun collection of books offering readers a wealth of information on a wide range of subjects. These essential practical guides are packed to bursting with useful tips and insider knowledge, in a handy easy to digest format.

'What The Heck is Filipino Food? A Beginner's Guide to Filipino Cooking, ' is the first cookbook in Australia solely based on Filipino food and has since won Best Asian Cuisine Book (Australia) at the 18th Gourmand World Cookbook Awards. The Author, Adrian Briones, is a prolific Melbourne-based food blogger (foodrehab.com.au) by moonlight and digital advertising wiz kid by day. Two years ago he travelled back to his birthplace, the Philippines, eating and photographing his way through hawker stalls and restaurants from metro Manila to the white sandy beaches of Boracay. All the way, gathering invaluable tales of food traditions and folklore from passionate locals. The book, which is in two parts, Merienda (snacks/light meals) and larger main dishes, replicating the Filipino style of eating, is based on his mother's recipes. Briones over a two year period lovingly cooked, tested and photographed all the dishes in addition to creating new recipes of his own. He even experienced a near kitchen fire or two during the process - all in the name of research with the intention of telling the unique story of Filipino food culture to Australians. Born in the 'Culinary Capital' of the Philippines, San Fernando, Pampanga, Briones describes Filipino food as Asian Soul Food. "Filipino food holds a unique place in the context of Asian cuisine," Briones says. My book provides an easy guide to traditional Filipino cooking and culture. There are also a few twists on the classics from 'Pulled Pork Adobo Pie' to 'Frenchy Filipino Toast with Maple Butter' - taking traditional recipes into the 21st century." Briones' fun, humorous and passionate personality is represented strongly throughout the book. The design is inspired by his love of comics, complete with flashy quote boxes, superhero fonts and cartoon characters. Along with easy-to-follow and mouth-watering recipes, the pages are filled with humorous childhood stories, giving you a fantastic sense of what it means to grow up Filipino.

Create delicious dishes from My Neighbor Totoro, Howl's Moving Castle, and more with this cookbook inspired by the stunning worlds of Studio Ghibli! Whether they offer a moment of family bonding, comfort in difficult situations, or pesky temptations, the kitchen scenes are always of central importance in Studio Ghibli films. Now, with Studio Ghibli: The Unofficial Cookbook, you can recreate more than twenty of these movie-inspired recipes in your own home! Featuring recipes such as the sumptuous bento from My Neighbor Totoro, the herring and pumpkin pie from Kiki's Delivery Service, the red bean buns from Spirited Away, and more, Studio Ghibli: The Unofficial Cookbook is a must-have culinary tribute to Studio Ghibli's greatest masterpieces! 20+ RECIPES: More than 20 Studio Ghibli-inspired recipes, including the red bean buns from Spirited Away, ramen from Ponyo, and more STUNNING IMAGES: Beautiful, full-color photos of the finished dishes help ensure success BRING THE WORLD OF STUDIO GHIBLI INTO YOUR KITCHEN: Discover dishes inspired by acclaimed films such as Howl's Moving Castle, Ponyo, Princess Mononoke, Nausicaa of the Valley of the Wind, and more FOR ALL SKILL LEVELS: Easy-to-follow recipes and everyday ingredients make this the perfect cookbook for beginner and experienced chefs alike PERFECT GIFT FOR STUDIO GHIBLI FANS: Studio Ghibli: The Unofficial Cookbook is a fantastic gift for the Studio Ghibli and Hayao Miyazaki enthusiasts in your life.

In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What's better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.

Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.

With chapters including . . .

· Veggie Delights
· Celebrating Chicken
· Frying Pan Pasta
· Batch Cooking
· Puds & Cakes

Simple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.

There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients and 15-Minute Meals as your go-to kitchen companions.

It's a real celebration of hero Mediterranean flavours and ingredients - quick and easy recipes for exciting everyday cooking.