The ultimate everyday cookbook you'll turn to again and again. Like her mentor Julia Child, Sara Moulton believes that with the right guidance anyone can become a good cook. After all, great home cooking is in the details. Having the proper tools, understanding temperature and cooking time, and knowing how to balance flavors are simple skills that elevate everyday meals. In Sara Moulton's Home Cooking 101 , Sara teaches readers how to a make good dish taste even better. This invaluable guide is packed with essential techniques, expert tips, and practical advice to sharpen your sense of taste and cultivate confidence in the kitchen. With wit and wisdom, Sara guide readers through the fundamentals, then offers 150 hit recipes to illustrate, step-by-step, the time-tested methods that make each so delicious. You'll learn to navigate your stove, season like a pro, and add umami to a dish while discovering new ideas for weeknight dinners. A stellar cast of guest chefs - including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Joanne Chang, and Marc Vetri - also contribute favorite recipes and in-depth lessons on everything from successful stir-frying to choosing the right steaks. Approachable for beginners and inspiring for home cooks of all levels, this is a cookbook you'll want to keep handy on your kitchen shelf.

The feast of flavours series is an illustrated series of cookery title that offers insights into the culinary traditions of countries all over the world. Each volume is a fascinating introduction to the exotic ingredients and unique culinary heritage of the region. It provides insights into the techniques of food preparation and the cooking styles used in the various kitchens. The recipes are accompanied by instructions and photographs, making it easy to recreate these dishes effortlessly in one's own kitchen. Feast of flavours from the South African Kitchen brings together a mouth-watering collection of recipes with a uniquely South African slant. The title includes recipes for hearty soups, vegetable dishes, seafood, chicken, beef, pork, venison, lamb and scrumptious desserts. The introduction contains an illustrated overview of cooking methods and ingredients as well as useful conversion tables for weights and measures.

Originally published in 1915, this classic work aims to lay the foundation for skill in cooking by directing the pupil to follow established recipes and to treat the process of cooking as experiments in a scientific study. Recipes and directions for cooking are supplemented by suggestions which assist the pupil to appreciate the significance of each step he takes and to observe the change that is taking place in the substances he is using. This is a fascinating read for anyone studying cookery with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Bikini Diet can assist with beach-ready body preparations including how to curb cravings and ways to stay motivated!

Originally published in early 1900s. The contents include: History of Herbalism Herbalism Today Medicinal and Other Herbs Botanical Names Index to Therapeutic Action Weights and Measures Medicinal Formulae Toilet Recipes Culinary Herbs Gathering and Drying Index to herbs etc. Many of the earliest books on health and medicine, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.

Fast Exercise provides high-intensity work-out plans, and is designed to help you lose weight quickly

This book is a representation of how I view the world of cooking. I hope your minds are open for this culinary journey we are about to explore. This book is about bringing families together. As a child we had family dinners and I believe that this is something more people should return to. Keep in touch with our families and friends. Often times we only meet up at funerals or weddings. Let's bring the love back into the families, the good back into food and the joy back into life. I am a just a man on a mission to spread love through the power of great food. CHEF JAIMEUS J. BARNES

It's good to go outside and have some party...what's even better is if you have a barbecue party with your family and friends and fun just doesn't stop until the night is over. There's no need for a chef to teach you and you don't need to attend a cooking class to be able to make your barbecue party fun and enjoyable. The secret lies in your ability to turn a simple party into a marvelous one and this eBook will definitely show you some tips, skills, and techniques you can learn easily. This eBook provides definitions of the terms commonly used in grilling and barbecue as well as safety tips that every beginner has to know. There will also be sample recipes you can choose from and try for yourself. So whether it is a simple barbeque party with friends or family or a romantic date with your special someone on a camping trip, this eBook will definitely not let you down.

A showcase of culinary excellence at the YTL group of hotels and resorts, this book is much more than a restaurant review or a recipe collection. Delving into the culture of a variety of cuisines, stretching from Malaysia and Southeast Asia into China, Japan and Europe, it takes readers on a gastronomic journey. Beginning in Malaysia, the heart and home of the YTL group, it showcases both island resorts and city heritage hotels and restaurants, all the while giving an overview of Malay cuisine. Recipes for traditional Malay fare are combined with some East meets West fusion food and some innovative seafood dishes. The book then branches further afield into the snowy wastes of Hokkaido and the cityscape of modern Shanghai, all the while exploring both recipes and cuisines from Japan and China. Sections on England, Bali, Thailand and France follow - all showcasing iconic properties in full colour photography. Foodies will savour the finest in gastronomy with sustainable ingredients and preparations from the simple to the complex, the natural to the exuberant. At-home chefs will find the carefully researched signature dishes, selected by their celebrated chefs de cuisine for authenticity, taste and visual appeal, easy to recreate in their own kitchens. All in all, the book is a veritable feast for the eye and the palette - and will delight those interested in a culinary adventure.

Cooking for kids can be tricky but this book, packed with recipes that have been tried and tested by thousands of kids, is here to help. Feeding kids is a maze - one day they'll eat a whole cucumber from one end to the other; for the next three weeks, they will swear it's a slimy snozzcumber. Whether time or cash strapped, it's all too tempting to turn to fish fingers, bangers and mash and other kids' classics, whilst wishing it was easier to do it better on all fronts: more exciting, more inspiring, more wholesome. If only there was someone out there who knew how to feed kids really well on a budget, who could inspire them to try different food, and make it easy on the cook and easy on the pocket! Well, there is. And Chefs in Schools would like to help. Chefs in Schools is a charity that operates in over 80 schools and feeds up to 30,000 pupils a day. They have a plethora of renowned chefs that support and endorse them as their patrons or trustees, including Thomasina Miers, Yotam Ottolenghi, Henry Dimbleby, Prue Leith and Amelia Freer. This cookbook stands apart from other 'cooking for kids' cookbooks as the recipes are tried and tested on thousands of children. They're nutritious and proven to work. This cookbook tells the stories and shares the recipes of the people who are helping to transform school food. Their mission is to teach children to love and understand real food cooked from fresh ingredients, and to inspire them not just to eat it, but to choose it, and to learn to cook it for themselves too. Chapters include: Breakfast, A New Way In, Midweek Suppers, Street Food & Snacks, Feasting, Sides & Sharing, Bread, Desserts. "Bye bye boring school dinners - this is the future of food for our kids" - Tom Kerridge "A brilliantly inspiring book packed with seriously good family focussed recipes. A total must have." - Thomasina Miers

When Shelley Leroux first visited her fiance's parents, they were eating hare. After her future father-in-law took one bite, he said to his wife (while still holding his knife and fork), "I wanted a Saskatchewan hare. This is an Alberta hare." While Leroux wondered if she should marry this picky man's son out of fear he would be the same, she had no idea she would soon learn how one man distinguished the difference between two hares-simply through taste. And so began Leroux's foray into the international world of cooking and tasting fabulous foods. In her collection of recipes and stories spanning more than eighty-five years, Leroux shares not only entertaining anecdotes about her life, but also simple recipes that tantalize the palate and celebrate flavors from around the world, including Belgium, Asia, and the United States. From Waterzoie de Volaille to Oriental Meatballs to Cape Cod Turkey, Leroux provides a delicious recipe for every palate-all while amusing with stories about unsuccessful dinner parties, yacht club sailboat races, the Pygmies, and vintage airplanes. The anecdotes and recipes included in "The Secret Ingredient" will encourage both novice and experienced cooks to explore international flavors right in their very own kitchens

The Curry Guy Bible brings together 200 of Dan Toombs' classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls.

Fans of The Curry Guy love his recipes - because they *really* work, tasting just like your curryhouse favourites. For the first time Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won't find anywhere else.

Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.