There is no meal on this planet or any other that Heston Blumenthal can't prepare. In spring 2009, on his British television series "Heston's Feasts," he re-created the impossible "Drink Me" potion from Alice in Wonderland and reinvented Henry VIII 's mythical Cockentrice. In Heston's "Fantastical Feasts," the chef extraordinaire prepares six incredible new feasts inspired by history, literature, and legend, and takes us along for the ride.

In this imaginatively illustrated book, each chapter charts the realization of a feast, with its challenges and ideas, culminating with the final recipes. The book consists of a Willy Wonka Feast, a Fairy Tale Feast, an Edwardian Feast, a Gothic Feast, a '70s Feast, and--of course--a Feast of the Future. Delving deep into the world of each dish, Blumenthal creates poison apples, transforms pumpkins into carriages, and builds Edwardian gingerbread houses with sugar windows. Scouring Italy for rare mushrooms and Switzerland for wild boar, he records the journeys and inspiration behind each meal, laying it all out in grandly illustrated detail. Witness his delectable riffs on Dr. Seuss's "Green Eggs and Ham" and Roald Dahl's "Lickable Wallpaper," and even try the recipe if you dare.

Featuring ornate illustrations by artist Tom Lane and an exuberant interior design, Heston's "Fantastical Feasts " is a mind-boggling and irrepressible new accomplishment from one of the most electric chefs in the world.

Say goodbye to sad sandwiches and unhealthy lunches with these 152 delicious recipes! 152 Non-sad Lunches You Can Make in 5 Minutes is here to put an end to the sad desk lunch. Packed full of delicious, healthy lunchbox ideas that can be put together in just 5 minutes - many of which are vegetarian or vegan, gluten free and dairy free - there's no reason to eat a drab, unhealthy or expensive lunch again. There's also advice throughout on how to make bulk lunches for your week, if that's your style, and how you might be able to overhaul last night's leftovers into a great midday meal.

The crepe-making bible! Step-by-step instructions, simple ingredients, and a bit of flair make this favorite food achievable for any home cook. Crepes can be rustic or delicate, homey or elegant . . . and appear to require far more effort than they actually do. Marth Holmberg brings a modern perspective to this favorite food, with easy do-ahead tips (crepes freeze beautifully!) and fresh flavor combinations. Holmberg is uniquely equipped to bring crepes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crepe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas produce beautiful crepes and tempting sauces and fillings that pay homage to the classics while also playing with ambitious and fascinating flavor combinations and ingredients. Six basic batters (including a versatile gluten-free option!) pair with gutsy savory and lovely sweet fillings that will inspire you to roll up some crepes any day of the week. MOUTHWATERING RECIPES FROM SAVORY TO SWEET: Dip into this cookbook to find beautifully photographed and easy-to-follow instructions for such tempting dishes as Crepes with Sauteed Pears, Aged Gouda, and Fresh Thyme; Swiss Chard and Goat Cheese Crepes with Crunch Walnut Crumb Topping; and Crepes with Roasted Rhubarb and Lemon Cream. HOME COOKING TO MAKE JULIA CHILD PROUD: Expert tips and straightforward directions make achieving spectacular crepes, the star of French recipes, possible for both novice and expert cooks. A GIFT TO TREASURE: Pair this cookbook with a crepe pan, crepe spreader, or specialty ingredients to create a memorable gift for a housewarming, holiday, birthday, or anniversary gift for the home cooking enthusiast in your life. Perfect for: Home cooks, bakers, and pastry adventurers French food enthusiasts Planning a weeknight feast, dinner party with friends, or dessert treats for the family Fans of Julia Child, Betty Crocker, and Jamie Oliver cookbooks

Once you've tasted fresh, delicious homemade condiments, where you're in charge of the flavour profile, you'll never go back to store bought. Too often, commercial versions are loaded with extra salt, sugar, allergens and preservatives, and can taste bland and uninspiring. Why not make your own? From ketchup, sweet chilli sauce and taco seasoning, to peppery American hot sauce, sizzling Tunisian harissa, tangy Dijon mustard, as well as infused vinegars, aromatic spice blends, pickles and preserves, here are more than 90 simple recipes that show you step by step how to make your own condiments from scratch by boiling, blending, mixing, fermenting and aging. This book is a love song to condiments and the joy that making them brings. Start making your own delicious accompaniments and that weeknight stir-fry will taste so much richer with your homemade oyster sauce and your tacos even more mouth-watering when paired with the hot sauce you've fermented at home.

How much time do you have to cook dinner tonight? Clodagh McKenna's brand-new title is inspired by how much time you have in your busy life and is packed with flavourful, speedy recipes that you can cook from start to finish in 10, 20 or 30 minutes. Destined to become the most useful book in your kitchen, In Minutes is filled with 80 recipes that will soon be weekly staples, from Warm Lentil Salad with Goat's Cheese to Spring Garden Gnocchi and Chicken Katsu Ramen. Divided into three chapters: 10-minute recipes - speedy salads to make you glow, pastas for the whole family and no-stress noodles 20-minute recipes - light and crispy tempuras, spicy curries for vegans and vegetarians alike, and single-serve ramens 30-minute recipes - healthy fish dishes, delicious tarts, mouth-watering burgers and one-pot chicken suppers Clodagh is the master of accessible cooking that looks good and makes you feel good. She is obsessed with simple recipes that encourage you to cook from scratch most nights of the week. Speed and simplicity are key. 'As a chef I talk to people about food every day. People talk to me in person, on Instagram and they even stop me in the street to chat about food - I absolutely love it! They love to swap recipes, tell you their food preferences and where to buy the greatest ingredients, but the number one topic is time, and how much or how little they have, and how that affects what they cook and when they cook it. Every other part of our lives is timed very carefully. How long we sleep, how much time we should spend exercising, how long it takes us to get to work. But cooking... It depends how long you've got, or how much time you are willing to spend. I live fairly remotely and make dinner most nights rather than eating out or having takeaways, so this book is my answer to whether I have 10, 20 or 30 minutes to cook supper.' Praise for Clodagh's Weeknight Kitchen: 'Clodagh McKenna's simple yet spectacular dishes make every day special. Delicious, effortless, show-stopping recipes.' Daily Mail 'The most cookable cook book of the year.' William Sitwell, The Telegraph 'Really easy recipes that will impress.' The Times Magazine

Plenty of people talk about farm-to-table dining these days. But on Vancouver Island and the surrounding Gulf Islands, it's truly a way of life. And why not, when there is so much abundance to choose from? From the Comox Valley to the Cowichan to Salt Spring Island, you'll find everything from truffles to tea, passion fruit to Pinot Noir, water buffalo to the most delicately briny oysters. Island Eats is a tribute to the vibrant food culture of Vancouver Island and the Gulf Islands and the celebration of a passionate culinary community built on the edge of a continent. Whether they're shucking oysters and rolling pasta just for you, pouring you a glass of local wine, telling you about the best surf beach or hiking trail or the cool new craft brewery in town, the chefs, mixologists, and food artisans profiled in this cookbook have contributed to the heartfelt food traditions of a rare culinary destination. Featuring more than 80 signature dishes, from a classic salmon chowder to island-foraged chantarelle risotto, apple pie waffles to bannock ice-cream sandwich, this inspired collection boasts locally-minded, soul-satisfying dishes that readers will want to make again and again.

Updated with a mouth-watering photo cover. What a great time-saver for busy moms...cook & freeze delicious meals, then just pop them in the oven for a tasty meal whenever you need one! Our Favorite Freezer-Friendly Recipes cookbook has over 60 recipes your family is sure to love. From Quick & Easy Quiche for breakfast to Aaron's Favorite Chili for lunch and Broccoli Chicken & Rice for dinner...even recipes like Crab Meltaways that will make entertaining a breeze! Nearly every recipe has its own convenient Freeze & Serve Instructions.

Starting with the basics of dough making, steaming and frying, Brian Yarvin provides mouth-watering colour photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or street-food treat at home, using ingredients from the local supermarket.

2018 James Beard Foundation Book Award Finalist, "Single Subject" Category "Top Ten Cookbook of 2017"-Booklist Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths-both on their own and as the base for a recipe-can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for. Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen. The recipes place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further. Perhaps most important to remember: a good stock takes time. This is part of the pleasure-making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens-a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane's approach to truly slow cookery and her effervescent love for food itself.

'Unassailable culinary credentials.' The Times

'A really great kitchen companion, full of easy-to-follow tasty dishes based on good-quality ingredients.' Gizzi Erskine

Classically trained chef and model Isaac Carew takes it back to the kitchen with his debut cookbook The Dirty Dishes, featuring the fun, delicious and tasty food that’s inspired his life-long love of cooking.

The Dirty Dishes is a fresh and modern collection of one hundred recipes: from lazy brunches to easy weekday suppers, and from vegan delights to late-night bites. He shares new takes on classics including Poached Salmon Niçoise, celebrates his love of pasta with Lasagne, Crab Linguine and Butternut Squash Cannelloni, and introduces more adventurous yet surprisingly easy recipes like Tamarind Treacle Tart. Modern and bursting with flavour, the book reveals the secrets of Isaac's culinary training and gives you everything you need to get a bit messy and have fun in the kitchen.

Isaac's dad and godfather both worked in kitchens, so Isaac grew up washing mussels and leafy greens. He qualified as a chef in his teens and went on to work in some of the best restaurants in the world. Since then, via a high-profile modelling career, Isaac has nurtured his passion for great cooking and diverse food with the fashion capitals as his inspiration

The latest title from Weber, the world’s leading authority on braaiing.

This essential fireside companion includes proven techniques and mouthwatering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes.

Weber Classics offers a selection of recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such as braising, smoking and setting up a rotisserie. From lighting the fire to serving up a delicious dessert cooked over the coals, Weber Classics has got you covered. With this book, even the most dedicated ‘chops ’n wors’ enthusiast will be encouraged to grab the braai tongs and try something different.

Contents: Foreword; Introduction; Braaiing Evolved; Getting Started; Starters; Red Meat; Pork; Poultry; Seafood; Vegetables and Sides; Desserts; Rubs, Brines, Marinades and Sauces; Index.

The nation's favourite food heroes, aka the Hairy Dieters, are back to show you that losing weight and staying healthy doesn't mean losing out on taste and enjoyment. With more than 80 great new recipes, Si and Dave prove that healthy food can be delicious food - and also easy, accessible and affordable.

With the abundance of health and nutrition information being published, it can be hard to keep up with what's good for you and what's not; what the latest advice is on low-fat products; or what you need to know about gut health or high fibre diets. As consumers, we are constantly bombarded by conflicting messages about what to eat and when - and unsurprisingly this can become overwhelming. Ten years on from the release of their first, multi-million copy selling diet book, THE HAIRY DIETERS, Si and Dave are aware of how confusing this can be.

THE HAIRY DIETERS: SIMPLE HEALTHY FOOD is here to provide clear, simple nutritional ground rules - based on the advice of medical experts, including Professor Roy Taylor, and professional athletes - and delicious low-cal recipes to help you eat well, lose weight and stay healthy for the long term.

This book is brimming with good-hearted healthy food, including tasty ways to start the day, light takes on lunch, speedy snacks, satisfying dinners and brilliant batch-cook basics. All made with easy-to-find ingredients and packed with the Hairy Bikers' trademark knockout flavours, so you won't feel like you're missing out when you cook from this book - these are healthy meals that the whole family will love.

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

Bring the flavor of maple syrup beyond breakfast!Maple syrup is one of nature's sweetest treats. It reminds us of sitting at the table, savoring bite after bite of Mom's fresh flapjacks. Maple Syrup features 40 tried-and-true recipes to please friends, neighbors, and the entire family. Create new memories that extend into every meal with this delicious favorite ingredient. Inside You'll Find 40 recipes-tested and tasted by the author, a professional food stylist Drinks, desserts, breads, meats, vegetables, and more Full-color photography from a professional food photographer BONUS: Do-it-yourself instructions for maple syruping Enjoy These Recipes and More: Maple-Frosted Pumpkin Muffins Monte Cristo Breakfast Sandwiches Maple-Brined Pork Chops Maple-Bacon Brussels Sprouts Best Mashed Sweet Potatoes Maple Fruit Crisp Maple Mousse

From clean and green to syrupy and sweet, breakfast and brunch are beloved for their nutritional value and social cachet alike. But what's a vegan to do in the face of morning spreads of sausages, pancakes, omelettes, and lattes? In The Ultimate Vegan Breakfast Book, plant lovers have a whole new reason to savour mornings thanks to these inspiring, beautiful, and flavourful ways to make breakfasts accessible, affordable, and always interesting. Feast your eyes on these sumptuously photographed recipes that range from veganised classics - dairy-free pancakes and crepes, tofu-based omelettes and breakfast burritos - to innovations such as Miso Oatmeal, Chococcinos, Hearty Lentil Muffins, Oatmeal Popsicles, and more. Add in pantry basics including breads, sweet and savoury spreads, and nut milks galore, and this book becomes a comprehensive guide for starting the day full, energised, and focused.

More than 75 satisfying recipes to warm body and soul as you snuggle up against the cold by the fireside. Winter is the perfect time to stay indoors and prepare comforting home-cooked meals. Lizzie Kamenetzky takes her inspiration from snow-covered mountains, ski towns and cosy winter cabins, to bring you recipes that are perfect for snuggling up against the cold in front of a crackling log fire. Enjoy these delicious recipes from dawn till dusk. Start your day with coffee and a sugar-dusted breakfast bake, still warm from the oven. Rustle up a hearty winter salad or serve a bowl of steaming soup for lunch, as you look forward to a satisfying plate of dumplings, or a rich casserole come the evening. Create creamy gratins, tasty supper skillets, slow-cooked meats and deep-filled pies, or entertain your friends with a traditional cheese fondue. Finish your indulgent meal with a rustic fruit tart, or a baked souffle spiked with a little warming winter spirit. Whatever your craving, you will find the perfect recipe to satisfy it here, as winter food has never been so comforting or delicious.

Originating on TikTok and quickly going viral across the rest of social media, the ‘wrap hack’ or ‘4-way wrap’ involves taking a tortilla wrap and using a clever quartering technique to divide the wrap into four, placing a different filling in each section and folding into a quick and delicious meal.

Suitable for leftovers, breakfasts, lunches, quick snacks and sweet treats – this genius foodie hack will not only lift you out of a sandwich rut, but will also get your creative juices flowing as you try out new flavour combinations with your friends.

Wrap brings together over 80 recipes for the ingenious method all in one place. Hot, cold, meat or veggie: whatever you put into your wrap, this method is the viral sensation that has to be tried.