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!

Create delicious dishes from My Neighbor Totoro, Howl's Moving Castle, and more with this cookbook inspired by the stunning worlds of Studio Ghibli! Whether they offer a moment of family bonding, comfort in difficult situations, or pesky temptations, the kitchen scenes are always of central importance in Studio Ghibli films. Now, with Studio Ghibli: The Unofficial Cookbook, you can recreate more than twenty of these movie-inspired recipes in your own home! Featuring recipes such as the sumptuous bento from My Neighbor Totoro, the herring and pumpkin pie from Kiki's Delivery Service, the red bean buns from Spirited Away, and more, Studio Ghibli: The Unofficial Cookbook is a must-have culinary tribute to Studio Ghibli's greatest masterpieces! 20+ RECIPES: More than 20 Studio Ghibli-inspired recipes, including the red bean buns from Spirited Away, ramen from Ponyo, and more STUNNING IMAGES: Beautiful, full-color photos of the finished dishes help ensure success BRING THE WORLD OF STUDIO GHIBLI INTO YOUR KITCHEN: Discover dishes inspired by acclaimed films such as Howl's Moving Castle, Ponyo, Princess Mononoke, Nausicaa of the Valley of the Wind, and more FOR ALL SKILL LEVELS: Easy-to-follow recipes and everyday ingredients make this the perfect cookbook for beginner and experienced chefs alike PERFECT GIFT FOR STUDIO GHIBLI FANS: Studio Ghibli: The Unofficial Cookbook is a fantastic gift for the Studio Ghibli and Hayao Miyazaki enthusiasts in your life.

BOSH! are back with over 100 mouthwatering plant-based dishes you can get on the table in 20 minutes or less.

The fourth cookery book from Sunday Times No.1 bestselling authors Henry and Ian, aka ‘the vegan Jamie Olivers’, packed with outrageously tasty, super speedy dishes made without meat, eggs or dairy, perfect for weeknight dinners after a long day, fast breakfasts to supercharge the family, or Sunday meal prep for the week ahead. In just 20 minutes flat, you’ll be creating fragrant curries, hearty stews, comfort food for cold nights (just have a taste of the Ultimate Vegan Mac and Cheese!), indulgent puds, delicious tasty rice and noodle dishes, and one-pan wonders.

No fancy kit, no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour.

Let vegan food never be called bland, because – honestly? – this might just be their tastiest collection of recipes yet as well as their quickest.

40 Years of iconic food is the product of Dorah Sitole’s culinary journey, which began growing up in the townships and led to her becoming the exceptional food icon that she is today.

Each chapter features various stages of Dorah’s fascinating life, with recipes to match: traditional African, Township, Pan-African and Western.

Let this cookbook be your companion in the kitchen, lift your spirits, challenge you a bit or just simply make you smile!

Zola Nene has become quite a force on the South African culinary scene, yet her personal quest to show people that cooking great food needn’t be pretentious or difficult continues in her new book.

Simply Delicious was a triumph and now, as Zola says herself, ‘My food journey is ever evolving and is a continuation of my life journey told through food,’ and so Simply Zola is the mouth-watering result.

The dishes (and drinks) are simple to prepare and each is a taste sensation. Zola doesn’t do bland or shy, so prepare to be swept away by the likes of Barley, grape and pecan nut salad, Prawn, lemon and chilli linguini, Cola-braised beef short ribs, and Rocky road waffles with salted caramel sauce. For those of you always complaining that it’s impossible to cook properly for one, there’s a chapter devoted just to that, while the lazy among you will be cheered by a chapter of one-pot dishes. There’s even a chapter for those who want taste without the gluten.

The comprehensive weaning companion from the UK's no. 1 children's cookery author and weaning expert, Annabel Karmel.

When is my baby ready for first foods?
Which foods should I try first?
How do I introduce the critical nutrients?
What do I need to know about allergies?

Leading baby and toddler expert Annabel Karmel is here to guide you through all the unknowns and make weaning easy, achievable and fun. Packed with all the up-to-date guidance you need and a hundred delicious, nutrient-rich recipes, Weaning Made Simple takes all the complicated information and breaks it down into bite-sized, digestible chunks.

Annabel has worked with a leading children's dietitian to make sure all the information is completely up to date and reliable, covering everything from supplements and allergies to catering for vegetarian or vegan diets. With a bright, bold design that's packed with infographics, charts, illustrations and photography, the book is easy to dip in and out of whenever you need it.

The recipes are organised by age group so you'll know how to cater for first tastes, second-stage weaning and beyond. There are also sample meal planners for each stage so you can easily plan ahead. Annabel shows you how to prepare the best foods so they are the right shape and size for baby-led weaning, how to make tasty no-cook purées, how to pair ingredients to make the most from the nutrients, and so much more.

'Occasionally a cookbook comes along that acts as an instruction manual for a generation... Laura Jackson and Alice Levine's new book will define how millennials throw dinner parties' The Times

If you love planning menus, styling your home for a party and spending laidback time in your kitchen, then you need to come Round to Ours.

Supper club superstars Jackson & Levine like to keep it simple. They do all the hard work for you, offering over 24 ready-made menu ideas that celebrate the pleasures of cooking for friends and family.

This cookbook has the perfect combination of menu ideas and recipes for every occasion. It is the home cook's ultimate secret weapon; whether you're throwing a dinner party for six on a Friday night or are putting on a festive Boxing Day spread for the family, this one-stop-shop will tell you how to set the mood, cook the food and create a truly memorable gathering.

There's nothing faddy and no frippery - the key is good food and good company, with a secret touch of sparkle to make the meal really special. Featuring Alice and Laura's advice on beautiful styling, smart tips on making a little go a long way, and even playlists, Round to Ours rewrites the dinner-party rulebook in style.

The perfect gift for any fan of World of Warcraft. Journey through Azeroth and prepare to feast on new culinary delights inspired by World of Warcraft. This official gift set comes with World of Warcraft: New Flavors of Azeroth and an exclusive apron featuring celebrated Pandaren chef Nomi, equipped with a large front pocket and adjustable straps. As a young boy in Pandaria, Nomi answered the beckoning call of the Cooking School Bell and quickly grew into a promising chef. Through the years, this intrepid cook has traveled across Azeroth, learning countless regional recipes and techniques from Pandaria, the Broken Isles, and even the mysterious Shadowlands. In this cookbook, Nomi has collected the best recipes gathered during his travels, including: --Bladespire Bagel --Wild Berry Bread --Chewy Fel Taffy Equip your apron and let culinary expert Nomi be your guide in World of Warcraft: New Flavors of Azeroth Gift Set.

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.

Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang and ganjang (Korean chili pepper paste, fermented soybean paste and soy sauce). These key ingredients add a savoury depth and flavour to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.

"I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I'm going to show you how to cook yourself into a better cook." GORDON RAMSAY Gordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, simple and accessible recipes. The ultimate reference bible, it's a lifetime's worth of expertise from one of the world's finest chefs distilled into a beautiful book. Learn how to cook incredible, flavoursome dishes in just ten minutes with Ramsay in 10, the new book out 14/10/21.

THE HAIRY DIETERS' FAST & FRESH is the brand-new collection of tasty, easy-to-prep, low-calorie dishes from the nation's favourite cooking duo, The Hairy Bikers.

Inspired by the ingredients of the Mediterranean, Si King and Dave Myers have developed over 80 delicious and nutritious recipes to help you move away from processed foods and ready meals to make the most of the fresh ingredients available throughout the year.

With dishes including red pepper salad with feta, black bean soup, pulled chicken tacos, spinach & halloumi curry, beef ragù with mushrooms, chocolate & rye cookies and blueberry cheesecake, whether you're looking for quick midweek meals, recipes with minimal prep or sweet treats, Si and Dave have it covered.

Triple-tested, calorie-counted and packed full of flavour, FAST & FRESH is sure to become your go-to for healthy inspiration every day.

Bakewells, Bannocks, Cornish Fairings, Dingle Pies, Welsh Cakes, Yorkshire Parkin . . . you don't get better than a traditional British bake.

Join Paul Hollywood for a personal tour around the regions of Britain and discover the charming history of their finest baked delights. Paul will show you the secrets behind the recipes and how to create them in your own kitchen--and, in his inimitable style, he'll apply his signature twist. Rich with beautiful recipe photography, maps and illustrations, here is the ultimate collection of British bakes from the nation's favourite artisan baker.

I’m Joe Wicks, and it’s my mission to help families everywhere eat better. Because eating well should be easy – for everyone.

What we eat each day has a huge impact on how we feel. From an energy-boosting breakfast to satisfying dinners for the whole family, the food you eat can transform your day. So I’ve created over 100 recipes to take the stress out of healthy home cooking. With nutritious meals designed for energy and balance, this is food that will put a spring in your step and have you feeling your best.

Includes:

• Brilliant breakfasts to start the day right
• Home-cook hacks for when time is tight
• Easy weeknight dinners
• Energy-packed snacks
• Mood-boosting main meals
• Good food to feed a crowd
• Super-tasty sweet treats

Packed with tasty meals that are quick to get on the table, and that everyone will love, it’s never been easier or simpler to eat well.

Become a Jedi Master of mixology with some of the best cocktails from across the Star Wars Galaxy. There is no need to worry if you are a cocktail Wookie, as this sacred text contains helpful bartending tips and Jedi tricks to suit those of all levels! Channel the force and let The Unofficial Star Wars-Inspired Book of Cocktails be the Yoda to your Luke Skywalker with fifty drinks from Chalmun's Cantina in Mos Eisley on planet Tatooine. Cocktails made with alien ingredients such as activated charcoal and color-changing reagents are the perfect accompaniment to any May the Fourth celebration or Star Wars movie marathon. This book's cocktails are guaranteed to keep guest spirits (as well as blood alcohol levels) high and stop the party from turning to the Dark Side. These are the cocktails you have been looking for: Baby Yo-daiquri Blue Bantha Milkshake Wookies and Cream Emperor Palpatini Darth Mauled Cider May the fortified spirits be with you in The Unofficial Star Wars-Inspired Book of Cocktails.

Published in celebration of Magnolia Bakery on the eve of its twenty-fifth anniversary, a beautifully photographed book offering nearly 150 scrumptious recipes and tips, tools, and techniques accompanied by 250 photographs and illustrations destined to be the favorite resource for the home baker. When it opened its doors in 1996, Magnolia Bakery quickly became a landmark and destination in New York City. Fans lined up around the block to get a taste of the shop's freshly-baked cupcakes, cakes, banana pudding, cheesecakes and much more. Today, Magnolia Bakery can be found in shops in New York City, Boston, Los Angeles, Chicago, Washington, D.C., Dubai, Manila, and Bangalore. Bobbie Lloyd, Magnolia Bakery's Chief Baking Officer, has played a critical role in maintaining the company's reputation for handmade baked goods, and its authenticity and excellence throughout its growth. Bobbie has worked to update its classic treats, introduced new temptations, and carefully expanded the business both online and in new locations across New York and the world. The Magnolia Bakery Handbook is the first book Magnolia Bakery has published since the business was sold by the founders in 2007. Gorgeously designed, filled with irresistible creations, it is sure to become an essential staple for home bakers. Along with almost 150 recipes, all beautifully photographed, Bobbie shares hundreds of tips, tricks, techniques, and must-have tools for successful baking. Inside you'll find everything you need to make the classic desserts of Magnolia Bakery at home. Chapter include: Invaluable Tips and Techniques for the Home Baker The Ingredients Used in My Kitchen and at Magnolia Bakery Tools of the Trade Cakes Cupcakes From the Cookie Jar Brownies and Bars Pies and Crisps Muffins Scones and Coffee Cakes Ice Box Desserts Banana Pudding Base Recipes: Buttercreams and Icings, Crumbs and Crusts, Fillings and Sauces, Adornments Sources Whether you have a craving for Magnolia Bakery's popular banana pudding, classic icebox cake, or their rich double fudge brownie, The Magnolia Bakery Handbook shows you how to make it and bake it right.

After highly successful outings with her first two books, Sharon Lurie, aka the Kosher Butcher’s Wife, decided that it was time to make it official and combine the influences of her culinary inheritance, i.e. cooking kosher as a proud South African.

In her latest book, she takes the home cook on an adventure encompassing many of the country’s diverse and iconic dishes, including traditional South African food with a traditional Jewish twist. This book not only includes meat and nondairy recipes but mouthwatering dairy dishes to dive into.

And in her inimitable style, Sharon will keep you laughing along the way.

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.

This book is all about creating beautiful and delicious food...without stress and without fuss. Marco Pierre White serves up more than 100 recipes and shows the home cook how to get big flavours from store-cupboard ingredients.The book has sections for starters, shellfish, fish, meat, poultry, desserts, and Marco uses bottles, jars and packets to make divine sauces, syrups and dressings. Olive oil, honey, mustard, soy sauce, vinegar, Hellmann's, Heinz and Knorr - they are all on the lists of ingredients here. And the three main ingredients of Marco Made Easy are: Simple, Fast and Fun. 'It'll take longer to wash the dishes,' he says, 'than it will to make them.'Tomato ketchup helps to make Salmon Ketchup; that bottle of Lea and Perrins brings life to the sauce for peppered steak; and beef casserole is transformed by a can (or two) of Guinness mixed with a carton of prune juice. Desserts, too, require little skill. Jamaican Mess, made with bananas, shop-bought custard and Carnation caramel sauce - is creamy, rich and swee. Who could say no? Beautiful photographs of each stunning dish enable the reader to copy the master chef?s presentation: you don't need to be an artist. As Marco says of this revolutionary cook book, `It's for anyone who loves food but hates aggro'.'

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking. 'When I dug up my lawn to grow my own vegetables and herbs I planted fruit too. A handful of small trees - plum, apple and pear - some raspberry, blackberry and currant bushes and even strawberries in pots suddenly joined my patch of potatoes, beans and peas. These fruits became the backbone of my home baking, the stars in my cakes and pastries and even inspired the odd pot of jam. More than this, I started to use them in new ways too, from a weekday supper of pork chops with cider and apples to a Chinese Sunday roast with spiced plum sauce. The hot family puddings and fruit ices we had always loved so much suddenly took on a delicious new significance.' With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking.

Sophie Ellis-Bextor, Richard Jones and their five boys brought joy to millions throughout lockdown with their Kitchen Discos. Now, they're sharing their favourite family recipes with a cookbook that celebrates the kitchen as the heart of the home. Inspired by international cuisines and fond family memories, Love.Food.Family is packed with accessible, flexible, crowd-pleasing feasts for eating together and proves that everything tastes better with a little bit of disco. CONTENTS INCLUDES: Good Old Blighty Grandma Janet's Roast Spatchcock Chicken; Valentine's Feast; Chocolate Citrus Panettone Bread & Butter Pudding European Holiday Favourites Caramelised Pepper Pasta; Our Favourite Fish Stew; Jones Family Vegetable Lasagne Tasty Midweek Middle Eastern Chicken, Couscous & Preserved Lemon Bake; Smoked Mackerel & Couscous Salad; Pistachio Baklava Spice-filled Delights Leftover Lamb Curry; Red Lentil, Squash & Spinach Dhal; Crispy Paneer Salad Far East Inspired Build-Your-Own Sushi Tacos; Kimchi Fried Rice; Crispy Tofu & Peanut Noodles Mexican Fiesta Tribute Pulled Pork; Rainbow Slaw; Crispy Fish Tacos New America Style Mac & Cheese with Crunchy Sage Breadcrumb Topping; Southern Crab Feast; BBQ Ribs with Pickled Slaw Kids Create Reast Speedy Pasta Sauces; Ultimate Fish Finder Sandwich; Nanny Claire's Cadbury's Tribute Cake Kitchen Disco Cocktails Murder on the Dance Floor; Pomegranate Nights; Shirley Temple for the Kids

With over 40 year of experience catering for high-society events, including state banquets for the royal family, Peter Gladwin knows a thing or two about putting together a great menu. Here, he shares an array of his own gastronomic delights plus a host of delicious recipes submitted by notable figures and celebrities, all of which can be cooked at home. Recipes are separated into the following chapters: Canapes; Larder; Starters; Salads and Sides; Vegetarian and Vegan; Fish; Meat; Emulsions, Infusions, Essences and Good Gravy; Desserts; Cheese and Savouries; Chocolates and Sweetmeats. Alongside the recipes, Peter shares stories of London, menus he's created, and anecdotes that divulge the secrets of the great kitchens and banquets in the Square Mile, giving the reader a rare and entertaining view behind `the green baize door'.