From the bestselling author of Dumplings and Noodles, Bowls & Broths is a super-fresh collection of broth-based recipes that will teach you how to season, layer and create versatile and exciting dishes from scratch. Pippa Middlehurst (aka @Pippy Eats) tells the story of building a bowl from the bottom up - with seasoning and sauce, crunchy bits and fresh herbs, aromatics and toppings - and offers accessible recipes that use these building blocks to maximise the power of ingredients, texture and flavour. Packed with mouth-watering recipes to make again and again, and chapters on dumplings, noodles, hotpots, rice and even sweets things. All are perfect to try at home for a weekend feast and for quick and easy weeknight dinners there's handy batch cooking and freezer tips. With beautiful photography and useful step-by-step explanations, this book is a must-have for beginners interested in the basics or more experienced cooks curious about techniques and flavour combinations. Whether you fancy Ramen with Hand-Pulled Noodles or Miso Chicken Claypot Rice, Pippa's vibrant recipes are sure to satisfy every craving.

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.

Nick Sandler guides you through bone broths with creative recipes that are not only good for you but also deliciously tasty. Split into sections covering Beef, Pork, Poultry, Fish, Veggie Broths and Steamboats (which are similar to hotpots), plus another that looks at the different approaches to broth diets, The Magic of Broth offers something for everyone. Broths are great for everyday eating, both at home and on the move, and Nick makes these nutritionally beneficial recipes accessible for the home cook. Comfort recipes such as Pork Fritters in Broth or Chicken Minestrone, as well as speedy options like a Quick Beef Bourguignonne, will satisfy any appetite while more exotic recipes such as Pho or Korean Red Pepper and Shredded Pork provide a more adventurous challenge. With Nick's complete guide to broths you can enjoy this healthy, life-enhancing food to its full potential.

A beautiful cookbook to be cherished for its look, its content, and the cause it supports. The world has failed Syria's refugees and some of the world's wealthiest countries have turned their backs on this humanitarian disaster. Syria's neighbors--Lebanon, Jordan, Turkey, and Iraq--have together absorbed more that 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Alice Waters, Paula Wolfert, Claudia Roden, Chef Greg Maalouf, Chef Alexis Coquelet, Chef Chris Borunda, Chef Alexandra Stratou, Necibe Dogru, Aglaia Kremenzi, and many others. - Celebrity chefs contribute favorite recipes to help feed Syrian refugees - Fabulous soups from around the world--from hearty winter warmers to chilled summer soups - Easy-to-follow instructions with stunning color photos throughout - Recipes made with no-fuss ingredients found in your local supermarket. All profits from the sales of the cookbook will be donated to help fund food relief efforts through various nonprofit organizations. Most Syrians hope that one day they will be able to return to their country and rebuild their lives. For now, though, what we can do is listen to their pleas. Be part of this vital work of saving lives and help us deliver essential food items to the displaced refugees.

Acclaimed superfood chef Julie Morris has chosen 100 favourites packed with nutrient-dense, plant-based whole foods and boosted with scientifically lauded superfoods as chia, medicinal mushrooms, tumeric and kale. From a comforting Smoky Pumpkin Soup with Candied Seed Clusters, to an irresistibly inventive Watermelon Goji Gazpacho, to Cacao Black Bean Soup, every health-giving bowl delivers deeply nourishing and satisfying goodness.

As the world's first prepared dish, soup has been at the forefront of filling and nutritious meals since rudimentary cooking vessels like troughs, animal hides, and even earthen pots were finally replaced by more durable and versatile metal pots and cauldrons. With this development, man advanced from simply eating wild grains, seeds, or meat placed in or near a fire to preparing honest-to-goodness soups and stews that followed some vague notion of food as a pleasing experience rather than the simple necessity of fueling the body. Soup became the unpretentious, unparalleled comfort food for all of civilization, the one dish that would, in turn, sustain thousands of ancient Roman plebeians, millions of medieval peasants, and countless settlers of the New World. This book provides a comprehensive culinary history of soup in all its forms, from the days of stone boilers through the food rationing of World War II. Part One provides an overview of the earliest cuisines of the ancient world, including rudimentary soup recipes in the ancient empires of Egypt, Greece, and Rome and their later adaptation to form the culinary backbone of national cuisines in Ireland, Scotland, England, France, Germany, and other European nations. Part Two examines soup in the New World, identifying the vegetables and grains used in the earliest soups of Native American tribes; the more meat- and fish-based soups and chowders introduced to the New World by settlers; military rations and wartime soups from the American Revolution to World War II; the influence of slavery on Caribbean and Southern cuisine; and the history of soup kitchens and philanthropic cuisine since the Great Depression. Appendix One provides a reference guide to vegetables and herbs used in centuries-old soup recipes, including the dates or period during which each was used, a discussion of period cooking techniques, and a brief account of each ingredient's use through the ages. Appendix Two contains dozens of original soup recipes from the medieval era through World War II.

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.

A collection of 100 favorite recipes from the successful blog and YouTube channel Kitchen Sanctuary.

Putting dinner on the table every night should be fun but can be stressful. Often thinking what to make is harder than actually cooking it, especially when you factor in all family members. This is where Kitchen Sanctuary comes in. This cookbook contains some of the brand’s most popular recipes, from both YouTube and the blog.

While Kitchen Sanctuary’s online presence is still extremely in-demand, searching for what you want when you don’t really know yourself can be hard. Having the recipes gathered in one place makes them easier to follow in the kitchen and also brings them to a whole new audience who are yet to find them online.

What started as a blog has now become a trusted brand, with over 2.5 million monthly page views and a rapidly growing YouTube channel – from 6k subscribers in January 2020 to 261k and counting.

With ENLIGHTENED SOUPS in hand, home cooks will have more than 150 quick, delicious, and innovative options from which to choose. From new takes on classics like chicken soup with herbed dumplings and Tuscan minestrone to innovations like butternut bisque with Gruyere croutons and Hanoi beef noodle soup, ENLIGHTENED SOUPS is filled with choices for any day of the week, any time of the year. Like all of the books in the Enlightened Cooking series, the recipes are straightforward, the ingredients commonly available, and the techniques geared toward the home cook. Every recipe includes a nutritional analysis, and at the back of the book, quick-search appendixes indicate which soups are especially low in fat (fewer than 3 grams per serving), especially low in calories (150 or less per serving), and especially low in total time required (from start to finish). The recipes are divided into pureed, meat, poultry, seafood, vegetable, and legume soups.