Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? "The Flavour Thesaurus" is the first book to examine what goes with what, pair by pair. This book follows the form of "Roget's Thesaurus". It includes 980 entries in all and 200 recipes or suggestions are embedded in the text.
Everything you love about Ottolenghi, made simple. Yotam Ottolenghi?s award-winning recipes are always a celebration- an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam?s standout dishes that will suit whatever type of cooking you find easy - whether that?s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you?re ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way- S - short on time- less than 30 minutes I - 10 ingredients or lessM - make aheadP - pantry L - lazyE - easier than you think Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for- Yotam Ottolenghi?s vibrant food made easy.
Hearty and healthy salad recipes inspired by neighborhoods across the globe.
No matter where you live in the world, it is the daily rituals of food that bind and connect us. Neighborhood is a must-have collection of show-stopping yet simple vegetable-packed recipes, delivered against a backdrop of charming stories of food, family, and friendship.
These delicious main-meal salads are filled with exciting flavors from around the world, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia, and many other neighborhoods.
Incorporating vegetables, grains, beans, nuts, herbs, and spices in exciting combinations, the recipes here redefine what a salad can be.
From Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing to Cumin-Spiced Cauliflower with Fried Lentils and Spinach Yogurt and Thai Carrot and Peanut Salad, the sixty hearty salad recipes represent plant-based goodness at its very best, with recipes you'll want to make time and time again. A collection of dessert recipes leaves the book with a sweet finish.
With his fabulous restaurants and bestselling Ottolenghi Cookbook,
Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing.
This exclusive collection of vegetarian recipes is drawn from his column
'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.
Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach
to vegetable dishes is wholly original and innovative, based on strong flavours0
and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.
Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.
Brenda Fawdon & Christine Sharp
Eat Local Food, Farming and Conversation in the Scenic Rim, a cookbook by Brenda Fawdon and Christine Sharp, with over sixty everyday recipes using wholesome ingredients, is inspired by the farmers, growers and makers of the Scenic Rim.
The book journeys through the seven diversely beautiful districts within the Scenic Rim region of South East Queensland, and documents the authors candid conversations with producers and their families. Author, chef, food teacher and presenter Brenda Fawdon is joined by author, photographer, editor and book designer Christine Sharp to create this comprehensive and intimate volume, which champions the local farmer and real food.
Passion Cookbook, packed with organic, vegan recipes
Anthea Amore's bestselling cookbook has 217 pages of deliciousness and over 100 recipes. Some of the recipes you might love include Pumpkin, Coconut & Kaffir Lime Soup, Choc Berry Chocolicious, Rich Chocolate Cheesecake with Rosella & Ginger Jam and so many more. Includes breakfast, lunch and dinner recipes.
Anthea Amore and her husband, Casper, are passionate about a few things, two of which are cooking and veganism. Anthea is an event planner and regularly caters for events. She also wrote the bestselling book, Passion three years ago. It is filled with vegan recipes for breakfast, lunch and dinner and they are achievable for the average cook. She has just released the book Hungry and you'll feel literally that just looking at the pictures.
When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons.
How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.
Winner of the Fortnum & Mason Best Debut Food Book 2018.
Sunday Times Food Book of the Year and New York Times best seller.
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: salt, fat, acid and heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught master classes to give both professionals and amateurs the skills to cook instinctively.
Once again, Tenina creates a fun, light-hearted and welcoming cooking atmosphere, with a remarkable yet achievable menu. Her culinary creativity mixes with her humble and organic style to produce great new meal ideas with both new and familiar approaches.
With 100 recipes that use wholesome grains from oats to amaranth this delicious cookbook spans classic breakfast porridges, through lunchtime salad bowls to nourishing dinners.Taking inspiration from Nordic cooking and the Danish ethos of hygge, Alex creates delicious, simple dishes which are both satisfying and healthy.
'26 Grains is one of my favourite places to eat and now I can make these beautiful recipes at home. Alex is one of the most creative, talented cooks I've met; she transforms simple grains into works of art. Absolutely delicious.' Ella Mills, Deliciously Ella
The Cleaver Quarterly
The Illustrated Wok, an anthology of hand-drawn Chinese recipes from around the world, shines a light on the next-gen chefs who cook with a spirit of curiosity and experimentation, while staying respectful of time-honored Chinese flavors and techniques.
We reached out to 40 well-known chefs and cookbook authors, asking each to choose one restaurant-quality recipe that reflected their deep connection to Chinese cuisine. Next, we assigned each recipe to a different illustrator. We challenged these artists to use visual storytelling to bring the dish to life – while integrating the full recipe text into the illustration.
Most contributing chefs are restaurateurs in North America, Latin America, Europe, Hong Kong, Taiwan and Southeast Asia. All of them are dedicated to raising the profile of Chinese cuisine and showcasing its gastronomical richness.
We're also thrilled to be collaborating with several dozen talented artists. Some are well-known in food illustration circles, and a few have even published their own cookbooks. Several of these illustrators found us because of their own passion for Chinese food.
Illustrations this beautiful deserve nothing less than expansive spreads on heavy matte stock – with color fidelity and textures that are only possible in an offset-printed publication.
Abe Conlon & Adrienne Lo // Fat Rice (Chicago)
Andrew Wong // A Wong (London)
Brandon Jew // Mister Jiu's (San Francisco)
Brion Wong // formerly of The Peterboro (Detroit)
Chris Cheung // East Wind Snack Shop (New York City) and Tansuo (Nashville)
Christian Yang // “A Taste of Hong Kong” (Hong Kong)
Christina Seid // Chinatown Ice Cream Factory (New York City)
Chung Chow // Noreetuh (New York City)
Craig Wong // Patois and Jackpot Chicken Rice (Toronto)
Danielle Chang // LUCKYRICE and "Lucky Chow"
Doron Wong // Northern Tiger (New York City)
Eric Liu, Melanie Garcia & Hansang Cho // Gēn Creative (Taipei)
Erik Bruner-Yang // Maketto (Washington, DC)
Hannah & Marian Cheng // Mimi Cheng’s (New York City)
James Mark // North (Providence)
Javier Miyasato // Bao? (Lima, Peru)
Johnny Lee // Side Chick (Los Angeles)
Jonathan Kung // Kung Food Market Studio (Detroit)
Jonathan Wu // Fung Tu (New York City)
Jowett Yu // Ho Lee Fook (Hong Kong)
Kai Ho // Taïrroir (Taipei)
Kiki Aranita & Chris Vacca // Poi Dog (Philadelphia)
Lien Lin // Bricolage (New York City)
Lisa Tse // Sweet Mandarin (Manchester)
Lucas Sin // Junzi Kitchen (New Haven and New York City)
Mara King // Ozuké (Denver)
Margaret Li // Mei Mei (Boston)
Medwin Pang // Hunger Pang (New York City)
Melissa Chou // Mister Jiu's (San Francisco)
Oli Brown // Duck Duck Goose (London)
Pichet Ong // Chaan Teng (New York City)
Richard Hales // Blackbrick Chinese (Miami)
Thomas Chen // Tuome (New York City)
Yvonne & Mike Thompson // Cuz's Uptown BBQ (Pounding Mill, Virginia)
The Illustrated Wok also features recipes from some of the biggest names in Chinese cookbooks:
Fuchsia Dunlop, author of Land of Plenty: A Treasury of Authentic Sichuan Cooking and Land of Fish and Rice: Recipes from the Culinary Heart of China
Linda Lau Anusasananan, author of The Hakka Cookbook: Chinese Soul Food from Around the World
Carolyn Phillips, author of All Under Heaven: Recipes from the 35 Cuisines of China
Kian Lam Kho, author of Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking
Hsiang Ju Lin, author of Chinese Gastronomy and Slippery Noodles
Diana Zheng, author of Jia! Eating at the Swatow Table (forthcoming)
Robyn Eckhardt, author of Istanbul and Beyond
Paddington Bear's marmalade, a Neopolitan pizza with Elena Ferrante, afternoon tea at Manderley... Here are 100 delicious recipes inspired by cookery writer Kate Young's well-stocked bookshelves.
From Before Noon breakfasts and Around Noon lunches to Family Dinners and Midnight Feasts, The Little Library Cookbook captures the magic and wonder of the meals enjoyed by some of our best-loved fictional characters.
'If food can comfort, so can books' THE GUARDIAN.
'Bringing together two of our greatest loves, food and books ... An absolute joy' STYLIST.
'Has great charm and is a very good read ... Part of the delight is in seeing what Young has come up with' DIANA HENRY.