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.

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.

This title features 200 fabulous main dish ideas. It is the complete collection of main-course recipes with over 800 step-by-step photographs. It is the essential guide for dinner parties, special occasions, spectacular entertaining, big events and the times when you need to impress the most. It features classic dishes such as Coq au Vin, Provencal Beef and Olive Daube, Risotto with Asparagus, and Turbot Sashimi Salad with Wasabi. It includes additional quick and easy ideas for superb starters, tempting accompaniments and desserts, to frame a perfect meal with ease. Blending classic and contemporary cuisine, this tried-and-trusted collection of recipes is all you need to host a successful dinner party. Whatever the event, there are ideas here from light lunches and suppers for friends and family to al fresco dining and formal dinner parties. With recipes that draw on many cultures, cuisines and traditions, you can enjoy classic world foods such as Roast Rib of Beef, Chicken Biryani, Lamb Moussaka, and Baked Salmon with Watercress Sauce. With tips on planning, preparation and presentation, table settings and creating the right atmosphere, this is the essential cookbook for everyone who entertains.

At Milk Street, Chris Kimball and his test cooks use techniques from around the globe to deliver bolder flavors and healthier dishes in less time with simple techniques. On any given Tuesday, you can create interesting, delicious food in a flash. With more than 200 recipes including quick yet flavorful soups and stews, simple salads, pastas that come together in minutes with ingredients you already have on hand, the home cook's essential problem--What's for dinner Tuesday night?--has never tasted so good. And say goodbye to the freezer-burned gallon of ice cream you've kept on hand for just this purpose: there are even weeknight-appropriate sweets you can whip up after dinner and still have time to eat before bed. Best of all, every Tuesday Nights recipe is backed by the rigorous testing for which Chris Kimball is famous. With a photograph for every recipe, helpful tips and tricks for novice cooks and step-by-step visual instruction, each recipe is guaranteed to work when you need it most.

We all know how important it is to include a variety of fruit, vegetables and grains in our daily lives. But putting that knowledge into practice is a stumbling block for many. 'The New Healthy Kitchen' series builds on the latest research into the benefits of colourful pigments in fresh fruit and vegetables.

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.

In 1931, Irma S. Rombauer, a recent widow, took her life savings and self-published a cookbook that she hoped might support her family. Little did she know that her book would go on to become America's most beloved cooking companion. Thus was born the bestselling Joy of Cooking, and with it, a culinary revolution that continues to this day.

In Stand Facing the Stove, Anne Mendelson presents a richly detailed biographical portrait of the two remarkable forces behind Joy -- Irma S. Rombauer and her daughter, Marion Rombauer Becker -- shedding new light on the classic kitchen mainstay and on the history of American cooking. Mendelson weaves together three fascinating stories: the affectionate though often difficult relationship between Joy's original creator, Irma, and her eventual coauthor, Marion; the bitter dealings between the Rombauers and their publisher, Bobbs-Merrill (at whose hands the Rombauers likely lost millions of dollars); and the enormous cultural impact of the beloved book that Irma and Marion devoted their lives to refining, edition after edition.

Featuring an accessible new recipe format and an engaging voice that inspired home cooks, Joy changed the face of American cookbooks. Stand Facing the Stove offers an intimate look at the women behind this culinary bible and provides a marvelous portrait of twentieth-century America as seen through the kitchen window.

Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study "kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar Japanese. She left a year later, having learned the language, the art of kaiseki, and what was truly important to her.
Through special introductions and personal favors, Victoria was able to attend one of Kyoto's most prestigious tea schools, where this ago-old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline.
During her year in Kyoto, Victoria explored the mysterious and rarefied world of tea kaiseki, living a life inaccessible to most foreigners. She also discovered the beguiling realm of modern-day Japanese food--the restaurants, specialty shops, and supermarkets. She participated in many fast-disappearing culinary customs, including making "mochi (chewy rice cakes) by hand, a beloved family ritual barely surviving in a mechanized age. She celebrated the annual cleansing rites of New Year's, donning an elaborate kimono and obi for a thirty-four-course extravaganza. She includes twenty-five recipes for favorite dishes she encountered, such as Chicken and Egg Rice Bowl, Japanese Beef and Vegetable Hotpot, and Green-Tea Cooked Salmon Over Rice.
"Untangling MyChopsticks is a sumptuous journey into the tastes, traditions, and exotic undercurrents of Japan. It is also a coming-of-age tale steeped in history and ancient customs, a thoughtful meditation on life, love, and learning in another land.

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.

Fully illustrated, American Pie is a fascinating look into the great pizzas and pizzerias of Italy and America. Included are in-depth pizza-making techniques, more than 40 classic pizza recipes, and an engaging narrative of Reinhart's pizza hunts with such food luminaries as Rick Bayless, Jeffrey Steingarten, and Joanne Weir. Reinhart's insatiable curiosity - and appetite - and gift for storytelling make this a must-have book for the avid cook.

What do you get when you mix Tater Tots, ground beef, and cream of mushroom soup? Tater Tot Hot Dish, of course! Retired Minneapolis Star Tribune Taste section editor -- the delightful auntie every discerning foodie wants to call their own -- Ann Burckhardt brings back the comfy casseroles of the fifties and sixties with modern updates for busy families, swingin' singles, and twenty-first-century pot luckers in Hot Dish Heaven. A veritable geography of the best-of-the-best hot dishes, this handy cookbook features seventy kitchen-tested recipes collected from casserole connoisseurs across the Midwest. Emphasising the use of fresh, nutritious ingredients without losing sight of the importance of a good can of soup in the right bake-and-share meal, Burckhardt balances delicious down-home selections like Texas Hash, Football Stew, and Reuben Bake with such wholesome one-dish wonders as Whole Grain Pilaf and Tian of Rice and Zucchini. You too can dine like the stars with such dazzling feasts as Phoebe's Peach Noodle Kugel from the childhood kitchen of comedian Al Franken and the Cedric Adams Hot Dish, named after the late Broadcasting Hall of Famer once known as the 'voice of the Upper Midwest'. Burckhardt gives us the history of each dish, the classic variations, and ideas for cooking and sharing in today's busy world.

From quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.

Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. This is the perfect cook book for summer.

Discover simple and speedy recipes that work for every day such as: Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese Straws.

The Ultimate Chicago Pizza Guide is your comprehensive guide to the styles, history, locales, and people who make the Windy City a prime destination for slices and pies. Most locals have strong opinions about whether thin, tavern-style, or deep-dish takes the crown, which toppings are essential, and who makes the best pie in town-and in Chicago, there's a destination for every preference. During the COVID-19 pandemic, Chicago saw an unprecedented number of new pizzerias opening their doors, very few of which focused on the proverbial deep-dish. Several high-end chefs made the pivot to pizza, and in many cases, brought new ideas and styles, like East Coast Sicilians and thin, crispy (and cheeseless) Roman pies. With so many slices to try in the city's seventy-seven neighborhoods, it would seem impossible to find the best of the best. Enter renowned food journalist Steve Dolinsky. He embarked on a memorable quest for his first book, Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, tasting more than 185 pizzas all over the region. For his follow-up, Dolinsky focuses on the city's pizzerias, while still honoring a few suburban stalwarts. This user-friendly guide is organized by pizza style-including thin, tavern, artisan, Neapolitan, deep-dish, stuffed, by-the-slice, Roman, and Detroit-so you can find the right recommendation for every family member, visitor, and occasion. Dolinsky highlights his favorites, offers a pizza lover's glossary so you can order like a pro, and shows you every pie he ate, so you can compare notes and cook up your next pizza night. With recipes, local beer pairings, gluten-free options, and more, The Ultimate Chicago Pizza Guide is an essential resource for foodies in Chicagoland and visitors in search of a serious pizza getaway.

There are few things that Chicagoans feel more passionately about than pizza. It is the most identifiable food of the city, and neighbors can argue endlessly about who makes the best pie, whether thin crust or deep dish takes the cake, and which essential ingredients are the most important to make up the ideal pizza. With such a broad range of Chicagoland pizzerias, how could anyone ever decide the best of the best, once and for all? Enter Steve Dolinsky, Chicago's very own eminent food journalist and impartial pizza judge extraordinaire. Dolinsky has embarked on a self-described "Pizza Quest," methodically taste-testing 101 different pizzas all over Chicagoland to reveal the top five pies in each of seven defined categories. Expertly written, thoroughly researched, and finely detailed, you will learn more about pizza in Chicago than you ever thought possible. Does Lou Malnati's really have the best deep dish in the city? Where should you go to find the best artisan-style thin crust? Did your favorite pizzeria make the list? Find the answers to all of those questions and more in Pizza City, USA.

Whether you're a novice pasta maker or a competent cook wishing to learn more, Mastering the Basics: Pasta will equip you with the skills you need to make the ultimate pasta meal time and time again. With trusted recipes, step-by-step techniques and expert tips, you ll learn how to create a range of pasta dishes, from the simple through to the divine. With recipes including a luscious lasagna, classic bolognese, perfect carbonara and smoked salmon fettucine, Mastering the Basics: Pasta will have you incorporating fresh pasta into your menu everyday. Forthcoming Titles in the Series: Mastering the Basics: Breads Mastering the Basics: Desserts Mastering the Basics: Meat Mastering the Basics: Pies, Tarts & Pastries Mastering the Basics: Poultry Mastering the Basics: Rice & Grains Key points: Clear, concise, approachable recipes that will guide the reader from basics and beyond Extra helpful information, techniques and tips to ensure success Illustrated throughout in full colour Step-by-step photography Contemporary, easy-to-follow design A useful guide for both the inexperienced and skilled pasta maker with helpful step-by-step instructions and photography, fresh pasta will become a part of everyday life.