Who inspired Jamie Oliver to put a premium on fresh, 'naked' food? Who influenced Sylvia Woods' talent for titillating the sweet tooth? It just might have something to do with their mothers. Now, in this one-of-a-kind cookbook, America's top celebrity chefs divulge the cooking secrets that started it all. Mom's Secret Recipe File features endearing stories, approachable recipes, family cooking lore, valuable tips, and timeless advice from each chef/mother pair. The duos are featured in 'mini chapters' that begin with short introductions written by the chefs-a favorite memory about how their moms' cooking styles inspired their own-followed by four recipes from their moms' secret files.Mom's Secret Recipe File is not only a perfect Mother's Day gift, it's sure to become a cooking classic.

Embark on an epic adventure up and down the Pacific Coast to sustainably harvest your own food, master preparation techniques, and make creative dishes.

Whether you want to find your own food or just cook creative recipes, this book will teach you how to catch fish, identify and harvest mushrooms, and make delicious dishes using wild ingredients.

Join adventurer Taku Kondo as he takes you on an exploration of waterways and coastal forests to connect with nature and find ingredients sourced from the great outdoors.

Enjoy some of the most popular dishes from Taku’s YouTube channel, Outdoor Chef Life, as well as recipes that he's developed over years of experience. Each recipe has been thoughtfully curated to bring out the best flavors of your harvest. If you’re not catching your own food, follow his expert recommendations on sourcing the freshest and most sustainable seafood.

Taku provides guidance on the entire catch-to-plate process, giving you the knowledge to catch and prepare your own food, including:

• Basic tools and knowledge for the outdoor chef
• Fishing basics – what species to fish for, plus how and when to fish for them
• Coastal foraging – the best intertidal edible species to look for
• Mushroom foraging – identifying fungi and how to find them
• 85 incredible recipes with Asian American inspired flavors and more

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.

Cook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson's Provencal. Provencal is the stunning reissue of Alex Jackson's widely acclaimed first book Sardine. This unique collection of recipes encapsulates the beauty and simplicity of Provencal French cooking and shows you how to recreate the flavours of the South of France at home. Provence and Languedoc are France's window onto the Mediterranean Sea and all that lies beyond, and the culinary influences that converge there make for a cuisine that is varied, rich and deep. The recipes are unpretentious and seasonal, highlighting Alex's belief that cooking the food of Provence is about simplicity, good ingredients and generosity of spirit. Lovingly described, the recipes evoke the South of France with their warmth and flavour; from Bouillabaisse and Autumnal Grand Aioli to a Tomato and Tapenade Tart and Nougat Ice Cream with Fennel Biscuits. The book is divided into seasons and each season contains a 'Grande Bouffe' - a set menu for a feast - so you can really impress your guests and celebrate many wonderful ingredients in one evening's cooking. Provencal promises to reignite a love affair with French provincial cooking, celebrating its multitude of influences, its focus on seasonal eating and, ultimately, an attitude to food which centres around sharing and enjoyment.

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.

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

'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.