Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan's Kitchen on Chip and Joanna Gaines' Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you'll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

Australia's bestselling cookbook author and most trusted home cook, Donna Hay, returns with a beautiful new cookbook that you'll want to use every night of the week. There are endless arguments out there for bringing more vegetables to your table - your own wellbeing, your budget, our environment, the list goes on. Whatever your personal reason, there's one that I think is universal - FLAVOUR.

Gone are the days where a sad salad or soft steamed carrots were our only options. These recipes use vegetables in a whole new way, adding so much life to your weekly routine. Who knew broccoli (in my mind the superfood of all vegetables) could make such a delicious pizza base, flat-bread or tart shell? Often for lunch, or even a snack, I'll bake my super-green falafels in the oven and my studio team love them. As for my boys? Their current weeknight request is my crunchy raw pad thai - so yum.

Inside Week Light, you'll find all these ideas and so much more. It's essentially my week in food, in a book - super-quick, family-friendly, fuss-free meals made REAL. Vegetables are at the forefront of nearly every recipe, with a few meat options thrown in, and there are lots of my all-time classics re-worked to include more goodness. This book is about using food to refuel and re-energise, while nurturing ourselves with flavour.

Happy cooking!

'What a gift The Joy of Food is. The recipes, the illustrations (which I want to frame), the knowledge are all, indeed, a total joy. Rory is a masterful teacher but it is his love of ingredients that will send you straight into the kitchen.' Yotam Ottolenghi This is the book Rory O'Connell was born to write. Not only a collection of good things to eat, showcasing the best of Irish seasonal produce from Rustic Chicken, Swiss Chard and Tarragon Tart to Blackberry and Sweet Geranium Posset, The Joy of Food is also a celebration of everything Rory is passionate about: first-rate ingredients, simple and respectful cooking techniques and the absolute pleasure that comes from enjoying and sharing the result. Accompanying the recipes are Rory's charming original illustrations and personal essays in praise of everything from hazelnuts to the humble hen. The Joy of Food is, quite simply, a book for every food lover's home. 'Take it from me, the foodie in your life with love it' Jenny Greene, 2FM 'The book is a hymn to flavour, sustainability, seasonality and the simple joy of appreciating good food' Clodagh Finn, Irish Examiner 'Rory O'Connell's new book, The Joy of Food, is so much more than a recipe book. It's a collection of beautiful essays and illustrations, and the sense of joy O'Connell takes form this time spent in the kitchen will leave you feeling uplifted and comforted.' Sarah Caden and Liadan Hynes, Sunday Independent Life Magazine 'The book is beautifully written. I love the illustrations. I love the recipes. It is like an absolute hug.' Claire McKenna, Alive and Kicking, Newstalk

The sassy, country-cookin' matriarch of the Robertson clan and star of A&E(R)'s Duck Dynasty(R) dishes up her fabulous recipes and stories in this irresistible family cookbook. Writing a cookbook for people who love good food has been a lifelong dream for me--and I'm so happy to be sharing some of our family's favorite recipes with you! In this book you'll find everything from Jase's Favorite Sweet Potato Pie to Phil's own special recipes, like his scrumptious Crawfish Fettuccine. There's "girly" food for a gathering of your best girlfriends, like Aunt Judy's Cranberry Salad, as well as dishes straight from the hunt like Boiled Squirrel and Dumplings. In addition to more than one hundred specially chosen recipes, I've included old family snapshots of the days before the Duck Dynasty(R) series on A&E(R) and stories of our family and how we live. The dinner table has long been one of our favorite places for telling stories, and there's always competition to see who can dish out the wildest story. We believe that food and cooking bring people together--it's brought our family together for generations, and it can do the same for yours. Gather your family around the table and serve up delicious home-cooked meals with recipes like . . . - Willie's Famous Chicken Strips - Melt-in-Your-Mouth Biscuits - Cheesy Corn Casserole - Fresh Strawberry Pie - Best Brisket Ever - Crawfish Balls - Creamy Green Grape Salad - Papaw Phil's Homemade Ice Cream Join with our family as we create lasting family traditions that will warm the hearts and bellies of those you love. Let's do it together.

Internationally acclaimed star chef Rodolfo Guzman of Borago introduces the exciting world of high-end Chilean gastronomy."It isn't every day that a restaurant knocks your socks off, but Borago managed it with ease." -Financial TimesChef Rodolfo Guzman serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Borago, using only native Chilean ingredients - often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzman's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Borago.

The perfect gift for any fan of The World of Warcraft. Whether they are for the Horde or for the Alliance, World of Warcraft fans can show their faction pride with the new reversible apron. Are you a beginner? The World of Warcraft: The Official Cookbook features recipes for chefs at any skill level from easy beginner recipes to more complex recipes for intermediate chefs. Cook famous dishes from across The World of Warcraft series. More than 100 recipes for fan-favorite recipes including Ancient Pandaren Spices, Dragonbreath Chili, and Mulgore Spice Bread. The World of Warcraft: The Official Cookbook brings the flavors of Azeroth to life like never before. The perfect gift for any fan of The World of Warcraft. Whether they are for the Horde or for the Alliance, World of Warcraft fans can show their faction pride with the new reversible apron. Written by Chelsea Monroe-Cassel, author and chef behind best selling pop culture cookbooks; The Elder Scrolls: The Official Cookbook, Star Wars Galaxy's Edge: The Official Cookbook, and Firefly: The Damn Big Cookbook.

Gill Meller's new book Outside is a thoughtful celebration of the joys of cooking and eating outdoors. We shouldn't be shutting doors any more - we should be opening them... From his rural home overlooking the sea, Gill is perfectly placed to write about open-air cooking, whether it's a simple campfire on the beach or a barbecue in the garden, evoking pictures of summery platters on laden tables, and slow, gentle picnics in fields. With more people than ever staying at home for their holidays, taking the family camping or walking, as well as meeting friends for picnics and barbecues, it feels like people have rediscovered their love of the outdoors. Gill's cooking is, as always, inspired by the changing seasons and encourages us to reconnect with nature and the world around us through the food we eat. So whether you want a bowl of something hearty and warming on a wintry walk, or crave something bright, fresh and zesty to enjoy by the coast in the sunshine, there are recipes to delight everyone, wherever they are.

Published in collaboration with The Children's Air Ambulance. Master Chocolatier Paul A Young has assembled a glittering array of friends and colleagues who have contributed to this collection of glorious recipes. From how to make sweets and candy to baked goods, desserts, ice cream and drinks, under Paul's professional hand these are transformed into mouthwatering recipes for the home cook. Contributors include Emma Thompson, Darcey Bussell, Ollie Dabbous, Glenn Cosby, Giorgio Locatelli, Natasha Corrett and many others, whose love of chocolate and their secret recipes will both surprise and delight.

If you've checked out my Diners, Drive-ins and Dives books or visited my restaurants, Johnny Garlic's and Tex Wasabi's, you know I'm down with all types of good food--and that I'll do what's required to track it down. In Guy Fieri Food, I'm cookin' it my way, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself--that's me) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy'd (bet you didn't see that one comin' ). Before I'm finished I'll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic's Cedar Plank Salmon.

Fact is, I've been cookin' it, livin' it, and lovin' it since I was just a kid, and it's a privilege to help you bring home some of my own classic, big, and bold flavors.

Delightful food and drink recipes inspired by Netflix's hit show Bridgerton and Julia Quinn's bestselling novels. Finger sandwiches, pastries, roasts, desserts, cocktails, and more! You are cordially invited to dine with society's finest! From the magnificent macaron towers to the heavenly fruit-topped trifles, the food of Bridgerton steals the show. Teatime at Grosvenor Square brings you 75 tempting recipes inspired by those candy-colored treats and opulent feasts. Now you can create a spread of delicate finger sandwiches, captivating canapes, and bite-sized sweets scrumptious enough to impress Queen Charlotte herself! Plus, you'll find a few recipes worthy of a Bridgerton family supper. This delightful book includes recipes for: English Scones and Pastries Jams, Spreads, and Marmalades Cakes Pies Meringues Macarons Cookies Ice Cream Drinking Chocolate Soup Meat Pies Roasts Cocktails And more! Whether you choose to enjoy a delicious confection with Daphne or a strong cocktail with the Duke, Teatime at Grosvenor Square will make binge-watching Bridgerton even better!

'The case Phil makes for canned and frozen food is compelling.' - Waitrose Weekend Nutritious and convenient, canned and frozen food can be used for a wide range of value-for-money recipes. In The Canny Cook, Phil Vickery shows you not only how to spend and waste less, but also cook fast, fuss-free, good-for-you meals that are bursting with flavour. From vegan and vegetarian dishes, to pasta, meat and fish, desserts and healthy snacks, Phil's creative and inspiring recipes are perfect for anyone looking to feed a family using everyday supermarket ingredients.

Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeths many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth Davids books, namely A Book of Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking, French Provincial Cooking, Spices, Salt and Aromatics in the English Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of Wine, and Harvest of the Cold Months. There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

Head chef Marcelo Ballardin of the restaurant Oak in Ghent delights all the senses with his first book. With a Michelin star and a 16 out of 20 Gault Millau score, Marcelo Ballardin is one of Belgium's top fusion culinary talents. Here he shares recipes for amazing dishes you can prepare at home. His food is simple, but powerful in taste, with striking combinations that use recognisable ingredients. "The Brazilian/Italian blood of Marcelo Ballardin, his travel experiences and the international appearance of the kitchen team determine the DNA of OAK. The kitchen is detailed and well thought out. The interplay of textures and flavors is subtle. There is a lot of reflection behind the amazing taste associations." - MICHELIN Guide. "With exciting, personal creations that draw on both South American and Asian culinary traditions, Marcelo Ballardin has made his small restaurant a special place. We remain fans of his unusual combinations and technical finesse." - Gault&Millau

The closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini - simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favourite vegetarian and vegan recipes, fully illustrated in colour, and adapted for easy preparation in the home kitchen.

This definitive collection from the undisputed queen of cakes brings together all of Mary Berry's most mouth-watering baking recipes in a beautifully packaged edition. Filled with 250 foolproof recipes, from the classic Victoria Sponge, Very Best Chocolate Cake and Hazelnut Meringue Cake to tempting muffins, scones and bread and butter pudding, this is the most comprehensive baking cookbook you'll ever need. Mary's easy-to-follow instructions and handy tips make it ideal for kitchen novices and more experienced cooks alike, and full-colour photographs and beautiful illustrations will guide you smoothly to baking success. Drawing on her years of experience to create recipes for cakes, breads and desserts, Mary Berry's Baking Bible will prove to be a timeless classic.

In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What's better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.

Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.

With chapters including . . .

· Veggie Delights
· Celebrating Chicken
· Frying Pan Pasta
· Batch Cooking
· Puds & Cakes

Simple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.

There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients and 15-Minute Meals as your go-to kitchen companions.

It's a real celebration of hero Mediterranean flavours and ingredients - quick and easy recipes for exciting everyday cooking.

A fresh take on one of the world’s most adored cuisines – much-loved classics with creative twists for today's cooks

Big Mamma's Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes. Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love. The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles.

BOSH! are back with the ultimate money-saving, plant-based cookbook.

Number one Sunday Times bestselling authors Henry and Ian know how to make outrageously tasty, super satisfying food without breaking the bank. In BOSH! on a Budget, they share over 80 delicious and hearty recipes, proving once and for all that great tasting food doesn’t have to cost the earth.

If you’re looking to save a few pennies or even some serious dough, BOSH! have you covered. From Quick & Delish mid-week dinners to Big & Hearty comfort food; Breakfasts & Brunches that supercharge the family to unbelievably tasty Sweets & Treats, this book is full of perfect pocketfriendly plant-based deliciousness.

Packed with money-saving hacks and batch cooking tips and tricks, you’ll be a total pro at thrifty cooking in no time. Whether you’re living completely meat-free, or just looking to introduce more meat-, dairy- and egg-free meals into your week, this is the money-saving cookbook for you.

Layer it on. Layer it in. Level it up! In her newest book, beloved celebrity cake master Yolanda Gampp teaches you how to level UP your cakes by layering IN explosive flavors and delicious desserts. In this ultimate glow-up guide for cakes, How to Cake It and Crime Scene Kitchen star Yolanda Gampp plays with flavor profiles and shares twenty-one "stuffed-cake" recipes (plus seventy-two delicious stand-alone desserts, toppings, and buttercreams) to help you level up your cake game and prove that it really is what's inside that counts. Talk About a Surprise Inside. Sprinkles spilling out of cakes? That's great but your fave ooey gooey desserts, bursting out of cakes? YES!! You can expect an explosion of flavor (and actual desserts!) in every stuffed-cake recipe thoughtfully developed and rigorously tested by Yo herself. Layers on Layers of Flavor. Modern caking is all about layering! Each stuffed, "dessert-inside" cake recipe will also include recipes for other stand-alone desserts, such as key lime pie or cheesecake, that get sandwiched between or placed on top of delicious classic cake layers. Stylish Cakes, Flavor First. The outside of these mouth-watering, fondant-free layered cakes are aesthetically aspirational and insta-worthy; however, the primary focus of these recipes is indulgent flavor profiles. Big on Baking, Short on Time? Don't have time to make a layered cake? No problem! The stand-alone dessert and cake recipes included in each stuffed cake recipe can be used on their own.

Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

Following the record-breaking success of 30-Minute Meals, Britain's most-popular cookbook of all time, Jamie Oliver brings us the even-better 15-Minute Meals.

This book is completely devoted to what we are asking for - super quick, tasty, nutritious food that you can eat everyday of the week. In creating these recipes Jamie's made sure they're methodical, clever, sociable, fun, with beautiful food full of big flavours. It's a classic book that will arm you with the skills to create wonderful meals, shockingly fast.

He's taken inspiration from all over the world, embracing the tastes that we all love, playing on classic chicken, steak and pasta dishes, looking at Asian-inspired street food and brilliant Moroccan flavours, putting together great salads and so much more. And these are some of the quickest and easiest meals Jamie's ever done.

These recipes have been tested and tested to ensure that this book is a reliable companion for you and your family.