Cook up more than hundred recipes inspired by the heroes of Blizzard Entertainment's hit game with Overwatch: The Official Cookbook. Based on Blizzard Entertainment's global phenomenon Overwatch, this official cookbook is packed with scores of recipes inspired by the game's diverse heroes who hail from all corners of the universe. Building from the game's compelling narrative and variety of characters, this cookbook features food and drink recipes from each hero's homeland. Each recipe includes easy-to-follow step-by-step instructions, mouth-watering full colour photos, pairing suggestions, and more. Travel the world with a variety of dishes, including: * Tracer's Pulse Bomb Bangers and Mash * McCree's Huckleberry Pie * Sombra's EMPanadas * Genji's Dragonblade Roll Overwatch: The Official Cookbook is the ultimate compendium of Overwatch delicacies and is sure to satisfy even the hungriest gamer with fun and delicious recipes.

'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove - only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life. This special is uniquely and sumptuously packaged and signed by Niklas.

TRANSFORM THE WAY YOU COOK DINNER WITH THE MEALS IN MINUTES PLAN OF ATTACK! Donal's Meals in Minutes is all about real, honest, fast food made with simple ingredients and clever cooking methods that are the building blocks for delicious home-cooked suppers. These recipes require minimum equipment and ingredients to deliver speedy suppers, ready to serve straight to the table! If you've been in a cooking rut, this is the book to change your approach to the kitchen. Donal has delivered 90 fuss-free, flavour-packed recipes, including many from his Meals in Minutes TV series. He has divided the book into six chapters based on how people shop and cook, allowing you to choose a delicious meal that suits the shape of your evening every night. One Pot: Throw it all in one pot, literally, and let the hob or oven do the work. Including Thai Chicken Stew, Cauliflower Mac & Cheese Bake and Mexican Tortilla Soup One Pan: Complete meals from one pan. Including Parsley Cream Cod with Spring Veg, Chimichurri Steak with Baby Gem & Spring Onion and Vietnamese Caramel Salmon with Bok Choy Quick Prep/Slow Cook: Minimal preparation but with a longer cook in the oven whilst you get on with other things. Including Piri Piri Roast Chicken, Slow-cooked Beef Ragu with Pappardelle and Roast Cauliflower Platter with Tahini Yoghurt Six Ingredients: Stripped back to basics with minimal ingredients. Including Chopping Board Tomato & Basil Peso with Pasta, Basil Butter Grilled Salmon with Fennel & Tomato Salad and Beer & Mustard Pork Caesar Salad Grocery-store Suppers: Pick up something ready-made on the way home to jazz up some basic ingredients. Including Moroccan Sausage Meatballs with Harissa Couscous, Bulgogi Beef & Kale Pizza and Creamy Tomato & Chorizo Ravioli Soup Under 30 Minutes: On the table... in under half an hour. Including Garlic & Rosemary Chicken with Confit Butter Tomato Sauce & Gnocchi, Marinated Feta Salad with Good Greens & Grains and Thai-style Veggie-packed Dirty Fried Rice

What if Questlove threw a potluck dinner, and everybody came? He picked the guests. The guests picked the recipes. The result is the ultimate potluck cookbook Questlove is best known for his achievements in the music world, but his interest in food runs a close second. He has hosted a series of renowned Food Salons and conversations with some of America's most prominent chefs. Now he is turning his hand to creating a cookbook. In Mixtape Potluck Cookbook, Questlove imagines the ultimate potluck dinner party, inviting more than fifty chefs, entertainers, and musicians-such as Eric Ripert, Natalie Portman, and Q-Tip-and asking them to bring along their favorite recipes. He also pairs each cook with a song that he feels best captures their unique creative energy. The result is not only an accessible, entertaining cookbook, but also a collection of Questlove's diverting musical commentaries as well as an illustration of the fascinating creative relationship between music and food. With Questlove's unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food. Disclaimer: The cover material for this book is meant to mimic the texture and tactile qualities of tinfoil and is intentional.

Since it's publication in 1998, which tied in with his first TV series, stylish and innovative NIGEL SLATER'S REAL FOOD has become the essential food book to have, both on the kitchen shelf and (qualified by his fanmail) on the bedside table. From sausages to ice cream, potatoes to garlic, the book covers Slater's indispensable signature dishes ? the ones you wouldn't be without for love or money.

Based on Nigel Slater's absolute favourite food, whether it be The Stickiest Ever Chicken Wings or Baked Goat's Cheese and Pesto in Filo Pastry, Smoked Mackerel Dauphinoise or the classic Bacon Butty, this classic has gone a long way in at last creating a nation of food lovers. In typically unpretentious style, Nigel finds good things to make using mass produced white bread to the finest Italian loaves, or with standard English confectionery to real chocolate made from cocoa solids. These recipes are still up-to-the-minute, accessible and inspiring. With Nigel's unerring understanding of flavours, irresistible, simple recipes, and passionate lively writing, this attractive reissue edition proves that NIGEL SLATER'S REAL FOOD deserves its place on everyone's kitchen shelf.

'All men should strive to learn before they die what they are running from, and to, and why' Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness. When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped with his father's initials. Manual labour in the outback followed by adventures in America and Mexico toughened up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life. Eventually, Cornwall called him home. From the entrepreneurial days of his mobile disco, the Purple Tiger, to his first, unlikely unlikely nightclub where much of the time was spent breaking up drink-fuelled fights, Rick charts his personal journey in a way that is both wry and perceptive; engaging and witty. Shortlisted for the Specsavers National Book Awards 2013

A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the UK restaurant scene, featuring striking photographs of his kitchen and his cooking. Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it w as originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. Marco Pierre White, the original 'enfant terrible', has earned his place in British culinary history as much for his strong temperament as for his unique talent as a chef. The youngest chef ever to earn three Michelin stars, he has become not only a star chef of international renown and food icon of our time, but also a multimillionaire entrepreneur. White Heat has combined sales of over 75,000 copies since first publication in 1990 This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all time Features 73 recipes and reportage from behind the scenes in Marco's kitchen, illustrated with iconic photographs by Bob Carlos Clarke 'White Heat is an edifying read ... a book that breaks new ground.' - Time Out 'Wonderfully illustrated with photographs by Bob Carlos Clarke...this will sit equally well on your coffee table or kitchen worktop.' - GQ 'Amazingly religious experience' - Anthony Bourdain 'White Heat is as unlike any previously published cook book as Marco is unlike any run of-the-mill chef.' - Sunday Telegraph

THE SUNDAY TIMES BESTSELLER

Are you keen to lose weight without spending a fortune? Do you find it hard to stick to a budget when you are on a diet? In Save Money, Lose Weight, the book to accompany the ITV series, Dr Ranj Singh brings you a 28-day plan that shows you how to make nutritious, calorie-controlled, budget-conscious meals for the whole family.

As well as 80 delicious recipes, this book includes:

- Shopping lists
- Meal planners
- Tips to slash your weekly grocery bill
- Easy, no-cost exercise ideas

Let the nation's favourite doctor, Ranj Singh, show you how to break the cycle of habit without breaking the bank.

In this brand-new tie-in book to the BBC series, Love to Cook, Mary Berry will help you see your meals in an entirely new light. Every recipe is infused with her love of simple home cooking and fresh ingredients that feed the body and mind.

Whether you're trying your hand at Mary's fragrant Kashmiri chicken curry or baking her mouth-watering Lemon limoncello pavlova, it's hard to beat the unique pleasure of making a dish from scratch and enjoying food with family and friends.

'Hawksmoor has redefined the steakhouse. It's brought great food, an amazing vibe and great cocktails together all under one roof to make it one of the best restaurants, not just in London, but in all of Britain.' Gordon Ramsay From inauspicious beginnings, Hawksmoor has become a restaurant institution. Both the company and the restaurants have won numerous awards, and the distinctly British food, revolving around charcoal-grilled steaks and seafood, has made Hawksmoor amongst the busiest restaurants in the country. Now with seven restaurants, including a dedicated cocktail bar, Hawksmoor brings you Restaurants & Recipes, an essential read for anyone interested in the realities of restaurants, revealing the trials and tribulations faced along the way, as well as the people, places and plates that have made it so successful. From refined, tweaked and perfected Hawksmoor favourites like Mac 'n' Cheese to the Steak Slice that caused a social media storm, and from a light and elegant Lobster Slaw to big carnivorous sharing feasts, this book will make you look at the classics anew and fall in love with a whole new collection of dishes for the first time. Bringing together recipes from all the Hawksmoor restaurants, and with insights like how to cook the titans of steaks like the Tomahawk, and the intricate cocktail spec sheets used by the bar staff, Hawksmoor: Restaurants & Recipes is the ultimate bible for booze and beefy perfection - an immaculately researched, sometimes irreverent look into Hawksmoor's obsessions and inspirations.

There are two ingredients that make a good meal great: Kindness and salt. Paying attention to salt as you cook, means paying attention to flavor and dedicating yourself to bringing out the best in your ingredients. Cooking with kindness means that you care deeply about the people you're feeding. Doug Crowell and Ryan Angulo, the owner and chef of Brooklyn hotspots French Louie and Buttermilk Channel, believe good food can be this simple. While kindness may not be on any ingredient list, you'll feel it upon walking into their restaurants and within every recipe they create. And salt-well, they'll teach you how to do it correctly. (You always need more than you think.) In their first cookbook, KINDNESS & SALT, Doug and Ryan share more than 100 recipes for the home cook interested in making casual, quality food and drinks to share with loved ones. With recipes like: Lamb Chops with Charred Sugar Snap Peas and Warm Vinaigrette, Buttermilk Fried Chicken with Cheddar Waffles with Black Vinegar Maple Syrup, Classic French Toast and Pancakes, Lemon-Poppy Buttermilk Cake, KINDNESS & SALT focuses on simple ingredients, classic techniques, and signature bistro dishes done exquisitely, at home. Plus it includes lots of tips on stocking a bar, how to choose and handle cheese and unfussy wines, how to store fresh fish and vegetables, and how to make the perfect Bloody Mary that drinks like a meal, and more. Crowell and Angulo expertly guide cooks toward making their best meals--with all the flair of Brooklyn cuisine at its best, and the deep simplicity of food made with love and care.

'A joy to behold' Yotam Ottolenghi Learn how to cook the Swedish way with this beautiful book of over 100 delicious recipes. Spring picnics on the archipelago; barbecues at the summer cabin; cosy autumnal suppers; and dark snowy winters filled with candlelight, gingerbread and gloegg - the Swedes love to celebrate every season via the food they eat. Complete with stunning location and food photography, and over 100 beautiful, fuss-free recipes, this cookbook lets you in on what the Swedish call lagom . . . the art of not too little, not too much, but just the right amount. Explore the nation's simple and balanced approach to cooking, sample their best-loved ingredients and discover a must-try cuisine that is about far more than just meatballs, fika and cinnamon buns . . . _________________ Inside you'll find recipes for sunny days or cosy evenings, celebrations or nights curled up at home, such as: * POACHED CHICKEN WITH QUICK PICKLED STRAWBERRY SALAD. The ultimate barbecue salad. Replace the chicken with grilled halloumi cheese for a delicious vegetarian alternative. * PEAS, POTATOES AND CHICKEN IN A POT. The one dish delight: summer comfort food that's perfect for midweek. * MIDSUMMER MERINGUE CROWNS. The Swedes have been wearing flower crowns since long before festival-goers discovered them. Now you can make beautiful edible ones for parties or puddings. * PLUM TOSCA CAKE. This Swedish favourite, named after Puccini's opera, is filled with tart plums and sweet almonds. _________________ 'I am so ready to race home and devour these fun, effortless and beautiful recipes that just beg to be cooked' Melissa Hemsley 'The magic of Sweden's beautiful seasons comes alive . . . a real celebration of seasonal Swedish home cooking and tradition with Rachel's trademark inspirational twists!' Donal Skehan

'There's not a recipe here I don't want to eat immediately.' - Nigella Lawson Roast Chicken and Other Stories provides an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The cookbook is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's food is always honest and inviting, designed to please rather than simply to impress.

Sarah Glover loves to cook, whether it's on the edge of a windswept cliff, in a clearing in the forest, or on a sandy stretch of beach. Although she's made a career as a chef in Australia and New York City, her heart lives outdoors. Filled with gorgeous photographs from the shores of Tasmania and beaches of Sydney to the mountains of Australia's east coast, this cookbook shares her recipes and secrets to inspire others to cook and eat outside. She offers tips for preparing food over an open flame as well as a list of basic outdoor cooking equipment. Anyone who thinks camping food begins and ends with coffee and toasted marshmallows will be surprised to discover how easy it is to create a stunning four-course meal with a few pots and one fire. From solid staples like tender roast chicken and potatoes to dinner-party-worthy kumquat bellinis and quail with truffles, Glover sets the stage for any kind of outdoor experience. Her recipes are simple and straightforward-often involving only a handful of ingredients-and her instructions are breezy and clear. Whether it's a quiet retreat in nature or a dawn-to-dusk beach party, Sarah Glover has a menu that will satisfy your hunger for fresh, modern food eaten in the great outdoors.

Simple, Fast and Delicious Recipes for Every FamilyKids. Job. Life. When you're pulled in a million different directions, how can you possibly please the whole family with food that is both wholesome and speedy? Bestselling author Jo Pratt shows you the secrets to make it possible. Split into three parts-'Monday to Friday Survival', 'The Busy Weekend' and 'Cling On To Your Social Life'-Jo's tips and techniques are both easy and proven. All of Jo's recipes have been devised to make life easier, with shortened preparation and cooking times and frankly brilliant plan-ahead tips. Perhaps most importantly, these recipes are tried and true crowd pleasers. This is the perfect companion for the busy family who wants to live and eat deliciously well.

The perfect family cookbook that all levels of cook can enjoy, Angela's Kitchen by Michelin-starred chef Angela Hartnett brings her informal, grounded style of cooking into our own kitchen. Drawing inspiration from her childhood experiences of accessible home cooking with her Italian grandmother, she mixes Mediterranean influences with European to create over 200 mouth-watering recipes that are straightforward, quick and easy to make. 'Michelin-starred chef Angela Hartnett's book is full of midweek inspiration' ? Sainsbury's Magazine 'Really inventive' -- ***** Reader review 'Great, versatile book!' -- ***** Reader review 'Easy to follow and great tasting recipes' -- ***** Reader review 'A must-have for any keen home cook' -- ***** Reader review 'Informative and inspirational' -- ***** Reader review 'Great addition to the kitchen bookshelf' -- ***** Reader review **************************************************************************************** Whether you want to cook a simple lunch or an after-work supper, Angela has a delicious recipe to satisfy your needs. If you just want a snack or starter you can try a Lamb Broth with Mint, or Goat's Curd and Lentil Salad. For main meals there are fresh twists on classic home dishes, such as Beef Stew with Butternut Squash and Red Onions - and some traditional Italian recipes including Sausage Rigatoni and Fennel. Those with a sweet tooth can indulge in Ginger and Passion Fruit Trifle or Chocolate Pecan Tart. With mouth-watering photography, Angela's Kitchen is, simply put, an indispensable addition to any home cooking enthusiast's shelves. [Previously published as A Taste of Home]

In 2014, barrister Nisha Katona had a nagging obsession to build a restaurant serving the kind of food Indians eat at home and on the street. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics and forming legions of fans. The simple dishes of a Mowgli menu are a million miles away from the curry stereotype. This unique collection of recipes and stories from the Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. Try delicious snacks such as Fenugreek Kissed Fries or a Masala Wrap, and spice up your dinner with a whole host of delicious dahls. Discover how to recreate the iconic Angry Bird, the signature flavours of the House Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs. And indulge in desserts, drinks and cocktails such as the Cardamom Custard Tart or a Sweet Delhi Diazepam. From the Mowgli Chip Butty to the iconic Yogurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of Mowgli's signature street food dishes to recreate at home.

Two-star Michelin chef Bart De Pooter - a pioneer of Flemish gastronomy at his elegant restaurant, Pastorale - pays homage to the adventures and discoveries that have shaped his culinary landscape over the past 25 years. Located in the small village of Reet, not far from Antwerp, Pastorale represents the best of Flemish culinary heritage while always looking to the future. Illustrated with striking photography by Kris Vlegels, and peppered with Bart's kitchen secrets, this book opens a window on a world of refined and creative cuisine driven by regional produce, classical techniques, innovation, and passion.

On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners' Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatan. "Sweaty" Tacos with ripe tomatoes and cheese are so convenient they're sold on Mexican streets by bicyclists. Her grandmother's Cornflake Cookies feel just as contemporary now as they did then. Pati has "Mexed up" other recipes in such family favourites as Tijuana Caesar Salad and Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together - a family at the end of a working day, a book club, or a neighbourhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.

Celebrate the fresh flavours of Nepal with this riveting recipe book brought to you by MasterChef: The Professionals finalist, Santosh Shah. New to Nepali cuisine? Not to worry, DK has got you covered! Introducing Ayla - a true exploration and celebration of Nepali cuisine suitable for beginners and experienced cooks alike. The rich and diverse flavours that Nepal has to offer have often been overshadowed by the cuisines from neighbouring countries - but popular chef and MasterChef: The Professionals finalist, Santosh Shah is on a mission to change that with his first cookbook, Ayla. With the aim of firmly putting Nepali cuisine on the map, Santosh Shah brings you: -More than 60 mouth-watering recipes encompassing the vibrant flavours of Nepal -Beautiful travel and food photography to accompany the easy-to-follow recipes -Accessible cooking methods suitable for both beginners and experienced cooks With Ayla, Santosh Shah helps you to create a plethora of flavour-packed dishes, inspired by the produce of Nepal's beautiful rivers, hills, and mountains, in the comfort of your own kitchen. Coupled with anecdotal stories from Santosh's personal experiences in the beautiful country of Nepal, he shares the history and traditions of his favourite ingredients and dishes, from mouth-watering chicken momos to comforting vegetarian curries. Explore much-loved classic recipes alongside a diverse range of innovative dishes to broaden your palate, embrace culinary challenges, and discover new flavours to redefine Nepali cuisine as you know it! With an extensive following reach on both Instagram and Youtube, it's no wonder Santosh Shah is such a greatly celebrated chef, having worked in some renowned restaurants, including the ever-popular Dishoom, Michelin-starred Benares, and Vivek Singh's Cinnamon Kitchen. Ayla is a must-have cookbook for individuals who want to explore this incredibly vibrant diet, but don't know where to begin. Adopting a gentle introduction to cooking, you can explore a wide variety of new recipes and expand your culinary repertoire with the ever-growing and exuberant style of Nepali cuisine.