Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine.- Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade.- The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor.- Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu. Awards2003 James Beard Award Winner2003 IACP Award WinnerReviews"Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life." --Saveur " S]et a new standard for Asian cookbooks."--Saveur (Top 100 Home Cook Edition)

From Here,You Can't See Paris is a sweet, leisurely exploration of the life of Les Arques (population 159), a hilltop village in a remote corner of France untouched by the modern era. It is a story of a dying village's struggle to survive, of a dead artist whose legacy began its rebirth, and of chef Jacques Ratier and his wife, Noëlle, whose bustling restaurant -- the village's sole business -- has helped ensure Les Arques's future.

Sanders set out to explore the inner workings of a French restaurant kitchen but ended up stumbling into a much richer world. Through the eyes of the Sanders family, one discovers the vibrant traditions of food, cooking, and rural living, and comes to know the village's history. Whether uncovering the darker secrets of making foie gras, hearing a chef confess his doubts about the Michelin star system, or absorbing the lore of the land around a farmhouse kitchen table after a boar hunt, life in Les Arques turns out to be anything but sleepy.

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.

TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook featuring the signature pasta tips and tricks that are 100% authentic to Italian traditions-and just as gorgeous as you are. In the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munno-a.k.a. The Pasta Queen-Nadia is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy's most famous dishes (some true, some not-so-true), Nadia will guide you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it's her viral Pasta Al Limone, a classic Carbonara, or dish that's entirely Nadia's-like her famous Assassin's Spaghetti-The Pasta Queen's recipes will enchant even the newest of pasta chefs. Featuring a colourful tour of Italy through stunning photographs and celebratory tales of the country's rich culinary heritage, along with stories about Nadia's own life and family, The Pasta Queen is a cookbook that will warm your heart, soothe your soul, and spice up your life. And best of all? It's just gorgeous.

Selected for Jamie Oliver's Cookbook Club For every two lovers of sweet baked treats, there is at least another who will take the gruyere gougere or the curry pastie every time. All Day Baking: Savoury, Not Sweet is a baking cookbook - at last - for them. All Day Baking: Savoury, Not Sweet delivers 77 comforting, inventive and wholegrain-forward ideas for savoury pies, sausage rolls, pasties and myriad other mostly pastry-based recipes. The book is structured across the arc of a day but the recipes are interchangeable; it also includes ideas for gutsy accompaniments that equip the reader with the tools to transform delicious bakes into nourishing any-time-of-day meals, with a focus on minimising waste, sustainability and seasonability. Author Michael James is a Michelin-restaurant chef by training who was drawn early to the art, precision, and satisfaction of baking. In All Day Baking he turns his attention to the pasties of his British childhood, the pies he creates today for his young family, and the quiches, sausage rolls, palmiers and galettes that have earned him an international cult following. He delivers a master class in pastry - from puff to rye to vegan and gluten-free - gifting readers a foundation knowledge that sets them on a path to their own delicious baking adventures. Throughout there is a nod to Michael and wife Pippa James' ethos, rooted in sustainability, seasonality and a desire to minimise their waste footprint.

Turn pasta night from drab to exciting, tired to fresh, with 175 recipes for the best and yummiest pasta sauces imaginable. Everybody loves pasta-but not if it's made the same way night after night. Families with kids, especially, eat loads of pasta, but it's awfully easy to get stuck in a "red-sauce rut," eating one version or another of marinara sauce over and over again. Enter author Allan Bay, an expat who lives in Rome who has written some of Italy's best-selling cookbooks. Bay opens up in these pages a big, bold new world of pasta sauces, some from the classic Italian repertoire, other brilliant new creations of his own. They have all sorts of main ingredients, from beef and chicken to shrimp and clams to glorious veggies from artichokes to zucchini. All of the sauces are easy to prepare and every one cooks up fast. The Complete Book of Pasta Sauces includes: Asparagus and Pine Nut Sauce Meatball Ragout Cioppino Pesto Sauce, plus six different pesto variations Chicken Ragout Nantua Sauce with Shrimp Lamb Ragout with Porcinis Roman Cauliflower Sauce There are bowls and bowls of kid-friendly sauces and plenty of grownup sauces, too. Each recipe comes with one to three "Best On" recommendations, along with additional "Also Good On" ideas that range from different shapes of standard wheat pasta to egg noodles, polenta, rice, and more. There are suggestions, too, for serving the various sauces directly on meats, poultry, or fish-something that is very common in Italy but less familiar elsewhere. This deliciously creative book makes pasta and pasta sauces more exciting than they've ever been before.

Exquisitely designed, beautifully written and featuring mouth-watering photography, this gorgeous tome from Guardian columnist and award-winning food writer Rachel Roddy makes the perfect gift for the pasta lover in your life! Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragu and carbonara - to the unfamiliar (but thrilling). This is glorious celebration of pasta from one of the best food writers of our time. SHORTLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS ________________________ 'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater 'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson 'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo 'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: - Traditional and modern methods of food production and their influences on food quality - The great diversity of methods by which people in different places and times have prepared the same ingredients - Tips for selecting the best ingredients and preparing them successfully - The particular substances that give foods their flavors, and that give us pleasure - Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.

New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.

Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start.

Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations.

The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.

This title features best-ever dishes for family meals, quick suppers, dinner parties and special events, all shown in more than 500 tempting photographs. It is an amazing collection of appetizing main courses, suitable for all occasions, from simple meals for one or two to family feasts and special occasions. You can enjoy Tarragon Roast Lime Chicken with Sweet Potatoes, Roast Pork with Sage and Onion Stuffing, Chilli con Carne, Seafood Laksa and Jamaican Black Bean Pot. It contains easy soups, salads, pasta, rice, noodles, pizzas, tarts and pies, along with an extensive chapter especially for vegetarians but which meat-eaters can also enjoy. It includes an incredibly wide variety of recipes from pan-fried and stir-fried dishes to stove-top dishes, oven-baked and roasted recipes, and food for the barbecue. It is illustrated with enticing photographs of the finished dishes, and practical step-by-step instructions. This wonderful book is packed with delicious main course recipes that are guaranteed to bring excitement to the dinner table. From traditional recipes, such as Classic Fish and Chips, Turkey Patties and Fish Pie, to more adventurous and internationally inspired dishes such as Fiorentina Pizza, Seafood Laksa, Chicken Chow Mein and Pork Empanada, this exhaustive guide features something for all tastes. Vegetarians will be impressed by the extensive meat- and fish-free chapter which includes such tasty choices as Roasted Ratatouille Moussaka, Jamaican Black Bean Pot, and Cheesy Leek and Couscous Cake. With plenty of tips and variations, easy-to-follow instructions, and vibrant photographs, this fabulous cookbook will provide inspiration time and time again.

At last, a cookbook about pasta-making that covers all kinds of pasta machines and that delivers foolproof recipes sure to make you an expert noodle master in no time! Homemade pasta is easy, fast, and fun. It tastes better than boxed pastas from the store. And, while store-bought pastas do indeed come in a variety of shapes, they all have basically one bland and unexciting flavor; by contrast, as this wide-ranging and deliciously inventive book shows, making pasta by hand at home lets you create and enjoy dozens and dozens of different flavors of noodles. In her previous books-on such subjects as searing, marinating, and cast-iron cooking-chef, cooking teacher, and food blogger Lucy Vaserfirer has earned a reputation for expertly and gently translating the methods of master chefs into simple-to-follow, step-by-step instructions that let home cooks cook like the pros. Here, Lucy does the same for pasta-making, showing you how easy it is to use the three main types of pasta machine-the sheeter, the extruder, and the cavatelli maker-to create tasty pastas that will please everyone from grown-up gourmands to picky kids who want pasta at nearly every meal. Lucy shares in these pages: Terrific purees that you can make, using a blender or a mixing bowl, that you then can turn into all sorts of flavored pastas, from the familiar tomato or spinach pastas to noodles flavored with herbs like basil or chives, spices like pepper or saffron, and other flavors, such as beet, sweet potato, corn, and even, surprisingly enough, chocolate. How to make every kind of pasta shape with your pasta machine, including ones you can't find in stores. Recipes for durum and semolina pastas, the most common kinds, as well as buckwheat and ancient-grain pastas. How to make Asian noodles, such as udon, soba, and ramen, with your pasta machine. Recipes for fillings for ravioli, tortellini, and other stuffed pastas, as well as a feast of sauces for finished pasta dishes. Whether you are a first-time owner of a pasta maker or a seasoned pro looking for exciting new ideas, this book has more than 100 splendid recipes, plus loads of clever tips and tricks, that will make you love your pasta machine and use it often.

In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe If there's one thing the entire world can agree on, it's pizza. It just might be the world's favorite food. In every climate, in every region, in every kind of kitchen, there's pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are. After eight years at the famous Brooklyn restaurant Roberta's, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world's favorite food better. Now the planet's leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogota or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map.

When it comes to busy moms trying to create family meals, Six Sisters' Stuff blog is the go-to location for seven million readers every month. Their latest cookbook is a compendium of quick, easy, and delicious family dinner entrees, with all the organization, all the taste-testing with kids, all the hacks to cut the prep time, done by the Six Sisters. The complete family meal game plan is arranged along seven popular categories:

- 30 Minutes or Lessincluding recipes for: Skillet Pork Lo Mein, Parmesan Pork Chops, Ham and Pineapple Pizza Roll-ups, Mini-Spinach Calzones.

- 5 Ingredients or Lessincluding recipes for: Easy Gnocchi Casserole, Sweet and Tangy Meatballs, Baked Sloppy Joes, Marinated Pork Loin.

- Pantry Essentialsincluding recipes for: Seven-Can Tortilla Soup, Crispy Coconut Strips with Pina Colada Dipping Sauce, French Dip Crescents, Chili Mac Skillet.

- Slow Cookerincluding recipes for: Honey Garlic Chicken, Tuscan Soup, Teriyaki Bowl, Mongolian Beef, Chipotle Pulled Pork, Salsa Verde Chicken.

- Freezer Mealsincluding recipes for: Kung Pao Chicken, Country-Style BBQ Spareribs, Beef and Mushrooms, Ham and Cheese Potatoes, Honey Ribs, Beef Stew.

- One Pan, One Potincluding recipes for: One-Dish Baked Fajitas, Sunrise Skillet, Mushroom Asparagus Chicken Stir Fry, One-Pan Chili Beef Pasta, Skillet Pizza.

- Casserolesincluding recipes for: Cheesy Chicken Quinoa Casserole, Country Breakfast Casserole, John Wayne Casserole, Chicken Tetrazzini, Chicken and Stuffing Bake, Poppy Seed Chicken Casserole.

Each recipe is accompanied by a color photograph.

"Let's eat out " Minnesotans have always loved to, in the opulent dining rooms of fancy hotels, in piney resort halls, or in standard around-the-corner cafes, where the food is hot and plentiful. And the best of these eateries inspire cherished memories of fabulous food and charming camaraderie. "Minnesota Eats Out is a virtual romp through the state's dining spots, from early health resorts to Prohibition-era speakeasies to A&W drive-ins, illustrated with nearly one thousand photographs, postcards, menus, matchbooks, and collectible dishes. Kathryn Strand Koutsky and Linda Koutsky narrate the history of dining in the North Star State, highlighting innovative foods, inspired restaurant architecture, and cutting-edge graphic design, along with anecdotes about beloved restaurants remembered through the decades. Accompanying this rich history is a priceless collection of recipes for dishes made famous through the years, like the pioneers' Indian Pudding and old favorites from Eibner's bakery in New Ulm or Ruttger's Resort in Brainerd. Eleanor Ostman revised these recipes for preparation in modern kitchens. Embellished with photographs of historic restaurants, collectible tableware, and restaurant ephemera, the recipes invite today's readers to re-create cherished food memories. "Minnesota Eats Out, a one-of-a-kind venture into the state's history, serves up over a century of fine and fun Minnesota dining.

"Like me, Danielle Kartes realizes that food is the great connector-a conduit to bring people together around the table and create new memories."-Rachael Ray, for Rustic Joyful Food: My Heart's Table As seen on The Kelly Clarkson Show, Rachael Ray Show, and Hallmark Home & Family What makes a meal special? Certainly not the best cutlery, the most expensive ingredients, or the latest trends in cooking. It's about the people who made them for you and how they loved you. Danielle Kartes grew up poor, though it never felt that way to her. She was privy to much as a child, but it wasn't until having her own children that she fully understood the effort made by her mother to their family comfortable during times of financial hardship. There was always food on their table and it was always delicious. Whether it was veggies from the family garden or "hamburger soup," Danielle learned from her mother not just to cook but to feed people. There is a food Renaissance beginning. People are taking greater care in cooking again, figuring out how to eat better and how to get back to those days of slow-cooked, homegrown food while balancing a career and family. Rustic Joyful Food is about life and Generations is about the past that will always touch our present and continue to shape our future. The recipes in this book are simple and delicious, they are food for the heart. They are meant to remind you how special family time is and how important memories made around food truly are. Inside you'll find:Grandma Gloria's Oven-Fried Chicken LegsMom's Swiss SteakOld-Scool Cracker Crumb Nuggets and SaucesCompany Chicken (for when you have company!)Real Baked Potato Soup (cheesy potato goodness!)Curried Carrot Soup (sometimes, you need to step out!)Aunty Pat's Dilly Potatoes (like nostalgia and home)Off-the-Cob Street Corn with Chipotle and Feta (a new classic)Italian SodasEgg CoffeeGrandma Hawkins's Applesauce Bundt CakeHoney Butter Biscuit Strawberry ShortcakeMug Cakes, a.k.a. The Emotional Support TreatSticky Toffee PuddingThis cookbook, full of comfort food, is not meant to be taken word for word. Just like life, they are meant to be messy and beautifully your own. It is meant to feed your soul and nourish your heart. Break the binding, scribble in your own changes, and may this cookbook bring life and love to your home for generations to come. This soulful cookbook is perfect for fans of Once Upon A Chef, Half-Baked Harvest, Smitten Kitchen, Melissa Clark, Allison Roman, Valerie Bertinelli, the Barefoot Contessa and other simple, delicious cookbooks for the everyday cook.

From joints and casseroles to pies and puddings, 70 classic recipes shown step by step in more than 250 photographs. It includes succulent roasts of beef, chicken, pork, goose, duck and pheasant served with all the trimmings, as well as delicious alternatives such as rich casseroles, quintessentially English pies, and non-meat options. Whether your preferred Sunday meal is Rib of Beef with Yorkshire Pudding, Roast Lamb with Mint Sauce, Venison Stew, Poached Salmon or Veal and Ham Pie, this book will inspire you through the year, and delight your guests. It begins with a chapter on the perfect appetizer to start your meal, and ends with a fabulous array of some of England's traditional puddings and desserts. A traditional Sunday lunch often begins with an appetizer followed by a hearty main course, and - just when everyone believes they've had enough - ends with a delicious pudding, often served with custard.This book contains dishes to whet the appetite such as Watercress Soup and Pears with Stilton and Walnuts, main courses such as Stuffed Roast Chicken with Bread Sauce and Pot-roasted Beef with Stout, accompaniments such as Cauliflower Cheese and Roast Potatoes, and classic English desserts such as Eton Mess and Fruit and Wine Jelly. The book contains all you need for entertaining friends and family with a perfect English Sunday lunch.

THE NEW BOOK FROM WAGAMAMA, COMPLETE WITH VEGAN AND VEGETARIAN OPTIONS FOR EVERY RECIPE Featuring more than 70 fresh, vibrant recipes to nourish and inspire, including quick and easy meals, soulful comfort food and store cupboard 'throw togethers', the dishes in wagamama your way are designed to be flexible for everyday and everyone. From vegan katsu curry and vegetarian firecracker to mandarin chicken salad, expect to find variations on wagamama classics as well as new favourites. Chapters include 'fast + easy', 'bowls of goodness', 'ways with the wok', 'something sweet' and 'sauces + sides'. Many of the recipes are either vegan or vegetarian, and for those that aren't there are alternative ingredient suggestions to create plant-based versions. With inspiring photography, wagamama your way provides all the ideas you need for easy, mindful nourishment.

This fabulous collection of 365 step-by-step recipes provides inspiration for your main meals every day of the year. It offers a glorious mix of the classic and the contemporary, including dishes for every kind of occasion. Whether you are looking for ideas for a quick yet satisfying family supper, a traditional Sunday lunch or a celebration meal, this recipe-packed book is all you need. Each dish is illustrated with close-up photographs and clear step-by-step instructions help ensure perfect results every time. The nutritious, tempting and tasty main course dishes in this book will inspire all your main meals.

If you have decided you want to be vegan, where do you start?

Or if you are an experienced cook, how do you make plant-based meals that are delicious and full of variety?

And if you are already vegan but looking for inspiration, are there simple principles to help you come up with your own dishes?

Ask no more - The Happy Pear: Vegan Cooking for Everyone has the answers. After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.

Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

This book features best-loved recipes for every meal: over 180 timeless dishes with step-by-step instructions shown in 800 photographs. There are recipes for every occasion, from mid-week family meals and classic Sunday lunches to simple suppers, relaxed weekend meals and entertaining for dinner parties. It includes soups, egg and cheese dishes, salads, rice, risotto, pasta, gnocchi, noodles, pan-fried dishes, stews, casseroles, curries, stove-top dishes, grills, griddled dishes, roasts, baked dishes, pizzas, tarts and pies. It offers step-by-step instructions that make every recipe easy to make, and over 800 photographs ensure perfect results. This essential cookbook provides wonderful ideas for main courses for every occasion, featuring dishes from around the world to suit every taste and every kind of diet. With a mixture of well-loved classics and modern cuisine, it contains recipes for the traditional Sunday lunch, the big family feast, the intimate romantic meal for two, and the evening dinner party to impress friends and colleagues. From Roasted Rataouille Moussaka to Seared Swordfish with Citrus Dressing, a wide range of delicious main courses is included. Entertain in style and with confidence, drawing on this authoritative book for all the information, inspiration and ideas that you require.

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.