'This beautiful book, written collectively by a whole family about their shared passion and business, celebrates the irreplaceable savoury edge of salt - in its flakiest most appetising form. And the recipes are irresistible too.' - HUGH FEARNLEY-WHITTINGSTALL After 20 years of making award-winning Halen Mon sea salt, the Lea-Wilson family have put together a collection of recipes on how to showcase this often misunderstood and misused ingredient. Learning to season properly is what separates a good cook from a great one. It isn't a simple case of how much is added but also when these crystals are used: at the beginning of meal prep to help sunny tomatoes sing; coating your meat just before cooking to help the salty char form and the meat stay juicy; or right at the very end, scattered over a chocolate torte to make it all the more chocolate-y. Brine, cure and pickle your way through this book, learning to use salt in new ways to make everyday food more vibrant and flavourful. From a sophisticated fennel and almond lasagne to toasted milk cookies, delicate salt marsh lamb to juicy black pepper brined corn, this book brings new techniques and a breath of fresh inspiration to your plate. With every bit as much attention paid to vegetables and sweet dishes, as well as meat and fish, and beautiful photography shot on location on the wild island of Anglesey throughout, this book celebrates the most important ingredient in your kitchen.

This is a delicious read for any cookery enthusiast or historian. Recipes are extensively illustrated with text and full page photographs. Contents Include: Meat Casseroles, Poultry Casseroles, Fish and Sea-Food Casseroles, Egg and Cheese Casseroles, Vegetable Casseroles, Desserts That Come From Casseroles, Casseroles to Freeze, Casseroles For-a-Crowd, a Bake-Alongs. 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.

120 everyday, restaurant-quality recipes that you can make in your slow cooker or Crock-Pot at home. Everyone loves restaurant-quality meals, but not everyone loves the cost. What if you could make restaurant-quality meals in your slow cooker at home, and at a fraction of the cost of the restaurants? The Stay at Home Chef Slow Cooker Cookbook features 120 incredible recipes that are simple, satisfying, and much less expensive to make than if you were eating them in a restaurant. Rachel Farnsworth (The Stay at Home Chef) creates simple, satisfying recipes that will appeal to anyone who is short on time but still wants to enjoy delicious meals at home. Every recipe in The Stay at Home Chef Slow Cooker Cookbook uses every day ingredients and features simple instructions. Slow cooking is one of the easiest and most budget-friendly ways to cook, and the Stay at Home Chef will show you how to do it right! Here's what you'll find inside: Amazing recipes for breakfasts, sides, soups and stews, sandwiches, dips and snacks, and desserts, as well as entree recipes for beef, chicken, pork, and pasta, grains, and beans Simple tips for using your slow cooker, storing your meals safely, and troubleshooting common slow cooking problems Loads of variations that will enable you to mix and match recipes to suit your family's tastes Helpful advice for making the most of your recipes and ensuring they come out of your slow cooker perfectly cooked and just in time for dinner

A national bestseller for more than three years in hardcover, The Zone has introduced millions of people worldwide to a breakthrough approach to dieting based on Novel Prize-winning scientific research. Treating food as the most powerful drug available, The Zone plan shows how food, when used unwisely, can be toxic. Used wisely however, it will take anyone into the Zone, a state of exceptional health familiar to champion athletes.

Now the benefits of Barry Sears߲evolutionary program can be experienced in just one week! With "A Week in the Zone," everyone can start on the path to permanent weight loss and learn how to burn body fat, and keep it off - without deprivation or hunger.

They'llalso discover how the Zone helps to both increase energy and fight heart disease, diabetes, PMS, chronic fatigue, depression, and cancer.

A must-have cookbook and guide for food lovers who want to be greener A Good Appetite is packed with practical information and recipes for making the way you shop and cook more planet-friendly. There are brilliant bite-sized guides to everything from eating with the seasons, batch cooking and the best ways to use your freezer to foraging and growing some of your own food. And there are more than 50 delicious recipes that are designed to be adapted in hundreds of ways to suit what's in season or your store cupboard. It's the foundation of years of great meals. By avoiding food waste and stretching expensive ingredients, there's a payoff for your pocket too, which is important in these thrifty times. Jenny Chandler has created an invaluable guide that can change the way you cook - for yourself, friends and family - for good.

'Homemade Family Meals' features over 175 mouth-watering, yet healthy and wholesome, family meals from around the world. A comprehensive introduction provides valuable advice on food groups and how to cook a balanced meal, as well as tips on preparing meat and vegetables.

Explore the delicious world of pasta with this fun cookbook. Californian native Deborah Kaloper provides over 60 incredible recipes, from rustic Italian classics to New World fusions. Each of the chapters is based on pasta shape: Long Pasta, Short-cut Pasta, Filled Pasta and so on. Satisfy the whole family with recipes for Spaghetti and Meatballs or Traditional Macaroni E Cheese. Then experiment with the really long and fun-sounding Italian words: Penne Arrabbiata, Mussels with Fregola, Gorgonzola Gnocchi al Forno and many more. A beautiful photograph accompanies every recipe, with pasta dishes to suit any night - whether you're cooking to impress friends or to curl up with a bowl on the couch.

Some foods are popular because they seduce us with their fragrance and flavour; others because they evoke memories of childhood, and still others because they are classics that cannot be improved upon. This book is full of favourite foods, linked by food type: sexy, spicy, steamy, creamy, salty or sugary.

Today, 58 per cent of American households consist of only one or two people, yet most cookbooks still contain recipes designed to serve 6-8. In this follow-up to the bestselling "Not Your Mother's Slow Cooker Cookbook", Beth Hensperger offers 125 new recipes specifically designed for the increasingly popular 1 12- to 3 12-quart slow cooker. This is the perfect book for busy singles and small families who want the convenience of a small slow-cooker-made meal without sacrificing wholesomeness and flavor.

Roti is perhaps one of India’s most versatile, yet unassuming, dishes. Bake it on a griddle, stuff it with mashed potatoes, lather it in ghee or butter, pair it with curries and pickles, roast it, fry it, or bake it in a tandoor. It is made with many grains, but traditionally with wheat flour. It is no wonder then that Roti is integral to Indian and cuisines from other South Asian countries, such as Pakistan and Bangladesh and a popular accompaniment in most Asian cuisine restaurants.

In Roti, author Anuradha Ravindranath introduces the reader to the different facets of this unprepossessing flatbread. She draws on her memories as a child, of her mother buying whole wheat grain at a market, of it drying on the rooftop of their Delhi home, of the trips to a nearby mill so that it is ground into fresh, warm flour, and the fluffy rotis fresh off the pan that was an enduring staple for lunches.

In doing so, Anuradha Ravindranath skilfully weaves her memories of the flatbread with over 90 delicious recipes and turns the humble roti into a delightful, glamorous showstopper. Packed with photographs, the book will feature accompaniments to rotis by way of dips and pickles, as well as easy-to-follow tips in classic DK style.

From comforting classics to contemporary takes, discover why pies are the perfect way to create luscious, fresh and seasonal dishes that everyone is sure to enjoy. Nothing beats a proper pie. Whether savoury or sweet, for a crowd or just for one, there's something irresistible about breaking through that golden pastry crust and tucking into the succulent filling inside. First you'll learn about basic equipment, pastry-making techniques and tips on latticework for a show-stopping pie topper - mastering your skills before creating your perfect pie. Then, in Everyday Pies you'll find wholesome recipes you can share any day of the week. Next, in Posh Pies you'll discover more elegant dishes that are sure to impress your dinner guests, before turning to Portable Pies, perfect for a picnic basket. Finally, delve into Sweet Pies where you'll be tempted with all the sticky-sweet fillings fit for a cosy dessert. Guaranteed to eat each dish with a smile on your face, there are over 50 flavoursome pies that will have you coming back for more. Indulge in favourites such as Chicken Pot Pie or Steak & Kidney Pie. Step up your pie game with something more complex such as Fillet of Beef en Croute or Roast Smoked Salmon Koulibiaca. And when you need something sweet, fill your home with the smell of Deep-Dish Toffee Apple Pie or Lattice-Topped Cherry Pie. For every taste and every occasion, there is a glorious pie to please.

'The perfect cookbook for achieving and maintaining a healthy weight' - Gary Taubes 'The cookbook every diabetic needs.' - Dr Aseem Malhotra on The 30 Minute Diabetes Cookbook 'An inspiring recipe book' - Daily Mail on The Diabetes Weight-Loss Cookbook Let bestselling authors Katie and Giancarlo Caldesi show you how to prepare delicious low-carb meals that change the habits of a lifetime. Their CarbScale spans everything from strict keto for anyone needing to lose a lot of weight fast, to a moderate low-carb guide for those who want to eat well and keep their metabolic health in check, so there's an option for you, whatever your health goals. Unveil a healthier new you and discover how to live well for life.

Casseroles and stews involve cooking meat, poultry, game or fish slowly in liquid along with vegetables, herbs and spices. Because the food is cooked in liquid, a sauce is produced that is bursting with taste and which locks in the nutrients of the main ingredients. The recipes here will suit a variety of occasions. Irish Stew or Harvest Vegetable and Lentil Casserole would make an ideal family supper. For a dinner party, Pheasant with Juniper and Port, or Creole Fish Stew, would win compliments from your guests. The beauty is that all of them can be prepared in advance and reheated, making these one-pot recipes the ultimate flexible dish.

For almost twenty years, Teresa Pregnall, also known as the Charleston Cake Lady, has sent thousands of her bakery's beloved cakes to delighted dessert lovers everywhere.  Following the success of her first book, Treasured Recipes From The Charleston Cake Lady, she's back with more recipes that are destined to become family favorites.  Because her divine desserts don't have long ingredient lists or require hard-to-find equipment-some even use cake mixes as their starting point-they can be whipped up when the mood strikes.  Special Recipes From The Charleston Cake Lady includes coveted recipes for the bestselling baked goods like her Odscene Chocolate Cake, Eggnog Cake, and Christmas Cranberry Cake.  They'll all here and they've never been easier.

Author and savory pie expert Ken Haedrich takes you on a global tour of dinner pies from food cultures across the world in this freshly illustrated adaptation of his popular Dinner Pies cookbook. Dinner pies have become a favorite go-to for one-dish recipes. Perfect your own crust or, dare we say, buy a pre-made crust and the variations are endless. Learn how to make classic Americana chicken pot pie, British steak and ale pies, Indian potato and pea samosas, spicy Spanish empanadas, and many more crust and no-crust versions of one of the world's most prolific go-to dinners. Recipes for a range of crusts and make-ahead ideas are included along with how to use the almighty leftover to create pie masterpieces that are all your own! With over 80 recipes and amazing, new four-color photography, this is both a cookbook and an around-the-world tour of culinary traditions that can be incorporated into your own home kitchen weekly menu. Enjoy making and sharing: Kale & Smoked Chorizo Hand Pies Creamy Red Potato & Parmesan Tart Salmon, Smoked Cheddar & Dill Quiche Moroccan Lamb Pie Tempeh & Brown Rice Empanadas Tuscan-Style Pork Turnovers Thanksgiving Leftovers Shepherd's Pie Great for parties, families, Sunday night dinners, neighborly welcomes, holidays, and any-old-night-of-the-week dinners, and breakfasts and lunches-Savory Dinner Pies offers something for every kitchen.

Marlene Koch proves Splenda[registered] is versatile enough to be used in all types of recipes for all meals. Here are 150 delicious all-new recipes for all meals ranging from breakfast foods to midnight snacks and from appetisers to desserts - all low in sugar, fat, carbohydrate and calories.

A glorious update of a modern classic - full of colourful recipes that evoke Italian life at its most enticing, Passione is the story of Gennaro Contaldo's upbringing in Italian food and will teach you to cook like a true Italian. Born just metres away from the sea on Italy's stunning Amalfi coast, Gennaro learnt from his father how to seek out wild food - free-diving for oysters, foraging for wild mushrooms and missing school to go fishing. This adventurous spirit lived on throughout Gennaro's career in food and was what went on to inspire Jamie Oliver to call Gennaro his 'London dad'. It was summed up here in this first, glorious collection of his favourite Italian recipes, originally published in 2003. Lovingly restored and updated for the modern kitchen, this new edition of this classic book features photographs from Gennaro's childhood alongside stunning food and travel photography. Over 100 recipes, full of delightful personal recollections, share the secrets of Gennaro's love affair with Italian food, and will inspire cooks of all abilities to taste the true flavours of the Italian coastline. Buon appetito! 'His talent for cooking and story-telling changed my life and food forever.' Jamie Oliver 'The man cooks like an angel and no ordinary angel.' Matthew Norman, Sunday Telegraph

Lots of people enjoy making or buying treats for their pets, but wouldn't it be wonderful to cook a real meal for the four-legged member of the household? Quirky yet practical, these cookbooks provide recipes that are nutritionally balanced and veterinarian-approved. They even include sections on "tandem" recipes - recipes for humans that, with slight modifications, can also be served to pets.

REAL FOOD FOR CATS is The Cat Lover's Cookbook, completely revised with new recipes, new information, and all-new illustrations.