A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another.

Lateral Cooking is, in a sense, the 'method' companion to its bestselling predecessor, The Flavour Thesaurus - and is just as useful, ingeniously organised and enjoyable to read.

The book is divided into 12 chapters, each covering a basic culinary category, such as 'Bread', 'Sauces' or 'Custard'. The recipes in each chapter are then arranged on a continuum, the transition from one recipe to another generally amounting to a tweak or two in the method or ingredients. Which is to say, one dish leads to another: once you've got the hang of flatbreads, for instance, then its neighbouring dishes on the continuum (crackers, soda bread, scones) will involve the easiest and most intuitive adjustment. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.

Lateral Cooking is essentially a practical book, but like The Flavour Thesaurus it's also a highly enjoyable read. The 'Flavours & Variations' sections, for example, draw widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers and personal recollection. Entertaining, opinionated and inspirational, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

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

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

Global TikTok baking sensation The Hebridean Baker is back, serving up a fresh selection of exciting new recipes, charming stories and breathtaking photography from the Hebridean Islands.

The landscapes, stories, history and culture of the Outer Hebrides of Scotland are what make their islands unique. In this book, he's sharing recipes filled with tradition, Scottish flavours and local ingredients that you will love to make in your kitchen - from hearty dishes and comforting desserts to delicious cakes and perfect biscuits to dunk in your tea!

The book is jam-packed with the stories behind the recipes; some found in his much-loved old cookbooks, others he's persuaded friends and family to share, as well as lots of new recipes which put a twist on a classic dish.

So, get the oven on and choose your first recipe!

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.

Nourishment meets flavor in this collection of vibrant and delicious vegan recipes. Nourishing Vegan Every Day embraces the flow of everyday life by providing recipes that range from nutritious to decadent, recognizing the important balance between time and taste buds. Whether you're in need of a quick and energizing breakfast or a show-stopping meal to impress your guests, this book will provide inspiration for delectable plant-based meals. With gorgeous photography for every recipe and helpful kitchen tips, discover family favorites like Cheesy Pesto Tomato Swirl Buns; weeknight meals like Cashew Cauliflower and Spinach Dahl; and delightful vegan desserts like Strawberries and Cream Cheesecake. Beyond bringing flavorful meals to the kitchen table, this book creates a basis for nourishment and satisfaction, giving you the tools to build your own plant-based pantry. From kitchen staples to easy vegan swaps, learn more about low-waste meal preparation and methods to enhance your cooking experience as you craft delicious meals, snacks, and desserts. Breakfast: Nourish on the go with quick morning recipes such as Nourish Me Smoothies or Overnight Oats! The choice is yours. Brunch: Lazy weekends and beautiful brunches are the perfect time to serve up towering plates of delicious Chocolate Chip Raspberry Waffles or Vegan Eggs Benedict. Lunches, Salads, and Light Meals: Liven up your lunch break with easy-to-prep recipes like Herby Chickpea Tabouleh Salad and Moroccan Style Quinoa Salad. Dinner: Vegan dinner has never been more versatile! Chock full of vegetables and nourishment, recipes like Sweet Potato Gnocchi and Sesame Chili and Garlic Tofu Noodles will be a hit at the dinner table. Snacks: Easy recipes such as No-Bake Chocolate-Covered Muesli Bars and 2-Ingredient Flatbreads will have you reaching for homemade plant-based snacks, whether you're craving something salty or sweet. Desserts: Enjoy a variety of vegan treats sure to satisfy any sweet tooth, such as No-Churn Salted Caramel Cookie Dough Ice Cream or Apple and Blackberry Crumble Pie. Celebration and Gathering Dishes: These sweet and savory recipes will prove to be crowd-pleasers at your next gathering. Impress your family and friends with a Vegan Celebrations Snack Board or Pumpkin Layer Cake.

Balti cooking is one of the most exciting techniques for making delicious and exotic stove-top meals that are high in taste and quick to cook. Many of the wonderful curries naturally lend themselves to low-fat cooking techniques, so you can enjoy rich Balti fare without worrying about the calories. This book contains 50 tempting recipes for all occasions, including Balti Lamb in Yogurt and Garam Masala Sauce, Stir-fried Vegetables with Monkfish, Balti Chicken Vindaloo and Mini Mince Koftas in Onion Sauce. An illustrated introduction supplies information on special ingredients and techniques, and cook's tips throughout highlight particular cooking methods and helpful recipe variations. Whether you want a complete low-fat Balti meal or just a single interesting course or accompaniment to perk up a low-fat diet, this book will have exactly the recipe you need.

This is a scrumptious selection of delicious recipes to suit all tastes and occasions, with a wide variety of first courses, light lunches, scrumptious suppers and main meals. It features dishes from all over the world, including Caribbean vegetable soup, meatball and pasta soup, clam chowder and mulligatawny soup. It includes superb step-by-step instructional photographs that clearly illustrate how to prepare every recipe. A comprehensive introduction includes professional tips and recipes for creating home-made stocks and garnishes. This collection of recipes shows how wonderful soups can provide a warm and welcoming meal in just one bowl, whether you are looking for a light supper or lunch, or a hearty, comforting main course. The introduction covers essential equipment, ingredients and techniques, plus indispensable recipes for home-made stocks. Then the heart of the book consists of over 70 traditional and innovative recipes divided into four sections, which focus on the different kinds of soups, including creamy and spicy, chunky and one-pot-meal soups. This practical guide to the art of soup-making is a great addition to every soup lover's kitchen library.

A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion Tony Gemignani.
Pizza is one of the world's most well-known and beloved foods, and everyone has their favorite style. In fact, devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie. But for those who truly love pizza, there's no need to be monogamous. Pizza master Tony Gemignani brings pizza to the people in all its glorious forms, from Chicago deep dish to paper-thin Roman style. "The Pizza Bible" is the world's first guide to making all of the major pizza styles, filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie.

Knock-out recipes for award-winning, Philadelphia-style pizzas, wings, shakes, and more, from Down North, the pizzeria owned and operated exclusively by formerly incarcerated people, featuring poignant stories from its employees.
 
Created and launched by Philly born-and-bred entrepreneur Muhammad Abdul-Hadi, the mission of Down North Pizza is to reduce recidivism rates in North Philly and serve up the most insanely delicious food while doing it.

We the Pizza tells the Down North story about how the restaurant fulfills its mission to educate and support the formerly incarcerated while serving dope food. A testament to survival and second chances, this cookbook offers recipes for the tender, crispy-edged, square-cut, sauce-on-top pies that are Down North’s signature dish; a whole chapter is devoted to vegetarian and vegan pizzas like No Better Love made with four cheeses and the arrabbiata-inspired Norf Sauce, while the meat and seafood pizza chapter features their most popular Roc the Mic pepperoni pie as well as the smoky berbere-brisket Tales of a Hustler and Say Yes, topped with jerk turkey sausage, roasted butternut squash, kale, ricotta, and lemon-honey drizzle.
 
The 65 recipes for pizzas along with classic and creative wings, fries, lemonades, and shakes are paired with cinematic photography of the pizzas in their natural setting and out in the wilds of Philadelphia, with lots of journalistic-style photography of the Down North crew making dough and slinging pies. At the same time, We the Pizza provides detailed historical information about incarceration in the United States along with empowering stories from Down North’s formerly incarcerated staff. And with exclusive pizza recipes from renowned chef-supporters like Marc Vetri and Marcus Samuelsson, We the Pizza celebrates ingeniously delicious pizza, as well as the power people have to rise above their circumstances—if simply given the chance.

STOCK YOU PANTRY WITH HOMEMADE MEALS Pull it off the shelf. Mix with water. Cook. Serve. It's as quick and easy as preparing a box of mac and cheese--but it's not store-bought junk, it's your favorite dishes made from scratch. With Meals in a Jar and a little planning, you'll have your pantry stocked with healthy, delicious ready-to-cook meals, like: * Tomato Soup with Cheese * Cheddar Garlic Biscuits * Cornmeal Pancakes with Syrup * Breakfast Burritos * Chicken Chipotle Soup * Carnitas * Braised Short Ribs * Turkey Pot Pie * Coq Au Vin * Rustic Fruit Pie Meals in a Jar is packed with step-by-step instructions for natural breakfasts, lunches, dinners and desserts that allow even the most inexperienced chefs to make scrumptious, nutritious dishes. Not only are the recipes in this book perfect for carry-along camping fare, rushed weeknight dinners and meals for Dad (or even a teenager) to prepare, they can also be life-savers in times of disasters like fires, blackouts or hurricanes.

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.

"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.

THE NO.1 BESTSELLING BOOK - PACKED WITH QUICK AND EASY MEAT-FREE VERSIONS OF OLD FAVOURITES AND INSPIRING ADVICE ON HOW TO BE HEALTHIER! 'These lovely boys always create incredibly tasty food' Jamie Oliver David and Stephen Flynn, the twins behind the Happy Pear cafes and food business, know it can be challenging to juggle everything and still feel inspired! And being busy dads themselves they also know the pressure of getting delicious healthy meals on the table every day. So Recipes for Happiness is very close to their hearts. And it does what it says on the cover: it is crammed with recipes to make you happier, including: * ECONOMICAL EASY DINNERS - Thai golden curry, chickpea tikka masala and one-pot creamy mushroom pasta * GORGEOUS HEARTY DISHES - Greek summer stew, goulash and an ingenious hob lasagne * PLANT-BASED ALTERNATIVES TO FAMILY FAVOURITES - Burgers, hotdogs, nuggets and even kebabs * IRRESISTIBLE TREATS - Summer fruit bakewell tart, double choc brownie cake For nearly 15 years David and Stephen's mantra has been Eat More Veg! They have seen fads come and go and they know that what works - for themselves, their families and the thousands of people who eat the Happy Pear way. Cook from Recipes for Happiness and you too will definitely be well on the way to making your life healthier and happier! _______________ 'The poster boys for a healthy way of life!' Sunday Times 'Healthy, vegan and all ready in under 30 minutes!' Veggie 'Proper good food . . . hearty, decent and delicious' Russell Brand 'Two of the most positive people I have ever had the pleasure of spending time with . . . their story is one of inspiration' Dr Rangan Chatterjee 'A healthy eating phenomenon' Mail on Sunday 'These twins are on a roll' Time Out '[They] couldn't look healthier or happier . . . poster boys for vegetarianism' The Times 'Crammed with great recipes to make you healthier and happier' Take a Break 'The boys are helping to make the world a healthier, happier place . . . what's not to love?' Vegan Food and Living 'Enjoy these indulgent-but-healthy dishes indoors or out - you won't even notice it's raining' Vegan Living 'Substantial . . . just right for someone interested in exploring the world of "plant-power"' The Vegetarian

When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie.
The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules a la Mariniere to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Creme Brulee and Chocolate Pot de Creme. This is the best of French cooking, from one of the best-loved French restaurants in the country.

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

Bring the family together with this essential cookbook, dedicated to heart-warming roasts that define Sunday lunches. This pocket-sized book features a huge range of tried-and-tested recipes, with easy-to-follow steps and irresistible images to help you create the perfect meal. With a wide range of meat, fish and vegetable recipes, plus a selection of sides, sauces and stuffings, you'll be cooking up a feast with all the trimmings. From succulent joints of meat to spruced-up vegetables, Roast Dinners is the perfect addition to every kitchen library.

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.