Make the most of fresh produce all year round with more than 200 homemade soup recipes organised by season. The Soup Book is packed with plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organised first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favourite recipes to enjoy later. This updated edition features brand-new and updated photography to accompany the book's refreshed design. Make hearty, wholesome, and healthy soups all year round with The Soup Book.

Nutrient-rich, inexpensive and incredibly tasty-simple homemade Japanese tsukemono (pickles) are an integral part of everyday meals in Japan. Every Japanese family has their own tsukemono recipes handed down through the generations. In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 130 easy, healthy recipes for pickled, preserved and fermented vegetables. These pickle recipes use ingredients that are easily available in the West-including asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips and squashes, olive oil, honey and yogurt. More adventurous cooks can try their hand at traditional Japanese pickled vegetables like burdock root, bitter gourd, lotus root and wasabi leaves. The recipes are cross-referenced by vegetable and pickling method. A chapter on regional pickling recipes and styles lets home cooks learn more about the traditional art of tsukemono in Japan-from Tokyo to rural farm villages. A section on pickling fresh seasonal vegetables helps you to make the most of your fresh garden produce, while another provides recipes using fermented seasonings-such as Garlic Miso and Green Peppercorn that can be used to enhance the umami flavor of any dish! An important part of Japanese cuisine, Japanese pickles are often made the day they are eaten, and used as side dishes, bar snacks or garnishes. Whether you have your own vegetable garden and want ways to preserve your bounty into the winter, or are just looking for healthy meal inspiration, these homemade Japanese superfood recipes are a great place to start.

Cookbook of the Year, Irish Book Awards 2018 Cookbook of the Year, Listowel Food Fair 2018 Irish Times Best Cookbooks 2018 Top Cookbooks 2018, Sunday Times Best Books of 2018, Sunday Independent Books of the Year 2018, Irish Independent 'The book exudes a love of food ... there are lots of good things to explore inside' Darina Allen, Irish Examiner In five years selling at farmers' markets and hosting dining events and pop-ups, James Kavanagh and William Murray's food business, Currabinny, has grown a huge fan-base. James and William celebrate traditional ingredients (butter, cream, sea-salt and the best of fresh and local produce), give them a modern twist, and always produce indulgent delicious dishes. The Currabinny Cookbook includes their favourite recipes. From breakfast ideas (Macroom Oatmeal with Saturn Peaches, Pomegranate & Raw Honey) to sumptuous suppers (Rustic Rye Galette with Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Dill; Ham in Juniper & Apple Juice with Mustard Parsnip Mash and Buttered Cabbage) and sweet treats (Apple, Rosemary & Buttermilk Cake; Fresh Blueberry Pie with Lemon Curd Cream) this book is a one-stop bible of delicious, comforting and irresistible recipes. 'Has set the foodie world on fire ... it's easy to see why. Easy to make but jam-packed with flavour. We're obsessed' WellFest blog 'A handsome collection of recipes using traditional, seasonal ingredients, given a contemporary slant' Irish Times 'A lovely book of recipes' Sunday Times 'The book is a beauty to behold, packed with the best of Irish seasonal products in recipes given a novel and contemporary touch' Irish Examiner 'It's a blast to come across this sweet book of delicious home cooking' Cookbooks of 2018, John & Sally McKenna, McKennas' Guides 'Their enthusiasm and irreverence leaps from the pages just as much as their flair in the kitchen ... the book is beautiful with delicate illustrations and tempting photographs' Sunday Independent 'A delicious fusion of traditional and modern food' Irish Country Magazine 'The pair have a serious love for food ... accessible for cooks of all levels and the images are absolutely gorgeous' Food & Wine Magazine 'They've thought of everything when it comes to the cookbook, beautiful images [and] good food' Image Magazine 'The prettiest Irish cookbook this autumn' Irish Independent 'Brilliant recipes ... really lovely ... I'm definitely going to be making a lot of stuff out of it' Roisin Ingle, Irish Times 'Delicious dishes and gorgeous recipes' Stellar 'A gorgeous contemporary cookbook - full of traditional recipes with a twist' Irish Examiner 'A complete winner!' Her.ie 'The bookshelves are heaving with culinary content but one stood out from the crowd ... The Currabinny Cookbook' Irish Farmers Journal, books of the year

Soup, beautiful soup--the most basic of cooked foods, the universal cure-all, a nourishing way to use small amounts of food or leftovers, a dish that can always be stretched to feed more ...
Once again award-winning chef Aliza Green invites you into her kitchen to share her time-tested techniques for making dozens of soups, bisques, chowders, and purees. From the basic foundation of stocks to the older, European-inspired concoctions, such as Zuppa Pavese and French Onion Soup, Aliza outlines the origins, ingredients, and steps necessary to create a warm and satisfying culinary experience every time. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat. Recipes include:
--Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika
--Tuscan Pappa al Pomodoro
--Senegalese Peanut and Yam Puree with Ginger
--Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks
--Wild Salmon Chowder with Sweet Corn & Gold Potatoes
--Tom Kha Gai (Thai Chicken Coconut Soup)
--Cream of Cauliflower with Nutmeg and Chives
--Kerala Red Lentil Soup (vegan)
--Vietnamese Pho Soup with Beef Brisket
--Caribbean Callalou Soup with Crabmeat and Coconut
Accompanied by Steve Legato's clearly detailed, full-color photography, your soup making success will be effortless. Inside you'll find a wide-ranging collection of recipes to suit every palate including seafood, poultry, pork, beef, vegan and vegetarian formulas, and a wealth of information you will use over and over again in your culinary endeavors.
Basic Stocks: The importance of using your vegetable water, roasting juices, trimmings, seasonings, and the right vegetables to get optimum flavor from your stock
Soupmaker's Tips: Ingredients prep--how to correctly wash, slice, and dice ? When fresh versus frozen is important ? Using flavor enhancers such as fresh herbs and appropriate spices ? How to get the best results from the proper utensils ? Invaluable time savers ? Creative serving suggestions
Basic Techniques: How to properly chill soup, the process of cooking dried beans, the correct shredding method for cabbage, the art of cutting leaves into chiffonade, and many more

A sumptuous but wonderfully simple book which packs a big nutritional punch A soup bible; ideal book for foodies looking to lose a few pounds without losing the joy of flavour

The brains behind the #1 bestselling Carbs & Cals are back with the ideal soup book for the health-conscious. 80 delicious recipes, beautifully presented, showing detailed nutritional information for each soup. The perfect book for those on a low-calorie, high-fibre or high-protein diet, or just wanting to achieve their 5-a-day fruit and veg. FEATURES: 80 delicious soup recipes. Stunning photos of every soup. Meat, chicken, fish & vegetarian options. Values for carbs, calories, protein, fat, saturated fat, fibre, and 5-a-day fruit and veg. 275 photos of ingredients to inspire you to create your own soup recipes. An introduction section explaining the health benefits of soups. Includes soups under 120 calories, low-carb, high protein and high fibre recipes, lots of general recipes and 10 mega soups containing all 5 of your 5-a-day!

Good Housekeeping recipes tick all the boxes - They look great They taste delicious They're easy to make Now, learn how to be a clever cook with this amazing new cookery series. Each Good Housekeeping soup recipe - triple-tested for perfect results - is guaranteed to stand the test of your occasion, be it a hearty midweek warmer or an impressive dinner party dish. Packed with good old favourites, tasty new ideas, save money, time and effort tips, up-to-date nutritional breakdown including protein and fibre, and savvy advice throughout, it couldn't be easier to make a super soup for any occasion. Other titles in the Good Housekeeping series include Skinny Suppers, Wonderful One-Pots, Home Takeaway, Cupcake O'Clock, Meals for Me and You, Easy Peasy Meals, Al Fresco Eats, Let's Do Brunch, Cheap Eats, Gluten-free and Easy, Low Fat Low Cal, Salad Days, Posh Nosh, Party Food, Flash in the Pan, Roast It, Great Veg and Slow Stoppers Word count: 17,000

At dusk, as afternoon relaxes into evening and the sun sinks towards the horizon, there is a magic moment. The work day is finally done, and it's time for food and drinks with friends. Dining at Dusk follows the golden hour around the globe - from Samoa, where the sun sets first, through Australia, Japan, India, Europe, Morocco and Brazil, to the USA and Mexico - celebrating the evening with Italian cicchetti, Spanish tapas, Greek mezzes, with tacos, yakitori, ceviche and more. Simple-to-prepare recipes with roots in local culinary and cultural traditions, each paired with the ideal drink and a thoughtfully curated playlist - this is the perfect cookbook for elegant, laid-back gatherings with friends. Dining at Dusk showcases a range of contemporary cuisine from around the world for this beautiful time of the day: relaxed, simple, comforting inspiration for food that is the ideal accompaniment to a modern lifestyle.

A simple bowl of soup can be the most comforting meal. With these 60 nourishing recipes, there's something for every season and every appetite. All of them have an emphasis on well-being, with nutritious ingredients that include healthy whole grains, pulses, and fresh produce, and every one is packed full of wholesome flavour from herbs and spices and creatively healthy toppings. There are a number of dairy-free, vegetarian and vegan options, too.

The book begins with basic stocks, tasty toppings, and tips for simple soup making. Then each of the 60 main recipes is photographed and includes Wild Mixed Mixed Mushroom Broth with Pearled Spelt and Tarragon; Prawn, Pernod and Pink Peppercorn Broth with Asian Greens; and Venison Soup with Beluga Lentils and Cherries.

Vegetarian
Whether you are vegetarian looking for new inspiration or just wanting to add some more options to your menus, this collection of over 50 recipes offers fresh ideas that can be made from scratch. There are four chapters: Soups & Starters, Salads & Light Meals, Main Meals and Accompaniments. All the recipes come with easy to follow step by step instructions and photographs to ensure delicious results every time.

Baking
Baking homemade treats has never been so popular and it is easier to bake from scratch then you might think. This collection includes over 50 recipes for experienced or beginner bakers. A special occasion deserves a cake and what could be better than Classic Chocolate or the stunning Frosted Fruits. For smaller bites of something sweet try Hummingbird Cupcakes or Apple and Cinnamon Muffins. There's nothing like the aroma of freshly-baked cookies and bars to fill your kitchen and they make excellent treats to have on standby. The final chapter includes favourites like Apple Pie and Wholemeal loaf. All the recipes come with easy to follow step-by-step instructions and photographs to ensure delicious results every time.

Pasta
Pasta is a fantastic ingredient to have in your cupboard and it is much more versatile than you think. This collection features 128 pages and has over 50 recipes inspiring classics and new ideas, including four chapters on vegetarian, meat, fish & seafood and sauces. Recipes include: Spicy Vegetable Lasagne, Tuna Pasta Bake, Ziti with rocket, Mussel & pasta soup, and so much more. All the recipes come with easy to follow instructions and photographs to ensure delicious results every time.

Soup
Making delicious home-made soups from scratch isn't difficult, not necessarily very time-consuming. This collection includes over 50 classic and new recipes from around the world. There are four chapters - Speedy Soups, Healthy Soups, Hearty Soups and Around the World. Great-tasting recipes include - Ham & Lentil Soup, Chunky Vegetable Soup, Clam Chowder and Borscht. All the recipes come with easy to follow step-by-step instructions and photographs to ensure delicious results every time.

Gluten-free and dairy-free recipes and cookbooks abound these days, yet there's not been a great book exclusively about soups and stews. Now, James Beard Award winning author Rebecca Wood has teamed up with food writer and recipe developer Leda Scheintaub to develop a delicious and satisfying set of recipes to fill this gap. More than 50 recipes accompanied by beautiful photographs will fill those cold winter days with tasty, nutritious delights, ranging from staples like a hearty vegetarian stock that will be the base for many other soups to exciting new possibilities like Congee Five Ways or Quinoa Hokkaido Pottage. No winter's day should be without a delicious bowl of soup, and no cook should be without a copy of The Whole Bowl."

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.

Tuisgemaakte sop en brood is een van die beste maniere om liggaam en siel te voed gedurende die koue wintermaande – of dit ‘n ontspanne middagete of ‘n meer gesofistikeerde voorgereg is, sop bly die maklikste en mees veelsydige opsie. 50 Sop- en Broodgeregte bevat vyftig voedende sop- en broodresepte wat familiegunstelinge sal word. Al die resepte maak gebruik van bestanddele wat reeds in jou koskas is of maklik bekombaar is by jou plaaslike supermark. Die resepte sluit treffers in soos: Hoendernoedelsop; Romerige blomkool-en-aartappelsop met spek; Oom-en-tantesop; Kruiebrood in ‘n blikkie; Olyf-en-spekbroodwiele.

Gourmet Guru Light Bites is a collection of 35 recipes for tantalising sweet and savoury snacks. With easy-to-follow instructions for creating scrumptious treats for all occasions, this cookbook makes it easy for home cooks and food lovers alike to whip up and enjoy delicious snacks at any time of the day. These include traditional Malay cakes such as Kueh Kosui, Apam Makoke and Puteri Salat to contemporary offerings such as Corn Caramel Pudding, Bean Curd Pizza and Spinach, Sausage Cheese Rolls and Pan-fried Potatoes and Eggs.

A mouth-watering collection of dips, bites, salads and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals. Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always delicious. In this edition you'll discover such exciting recipes as Orange and Date Salad with Chillies and Preserved Lemon; Hot Hummus with Pine Nuts and Chilli Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup - nothing beats the magic of mezze.