An immediate new classic from Nigel Slater. Over 250 recipes, moments and ideas for good eating, with extra-special seasonal sections for quick, weeknight eats.The third instalment of Nigel Slater's classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel's most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast.
Australia's much loved bestselling author and award winning food presenter and educator, Tania Hubbard is back with her much anticipated second cookbook Abundance 50 Recipes anyone can make. All 50 naturally gluten free recipes are affordable, easy, lunch-box friendly, in-season, free-from & delicious. A wide variety of food choices are covered in this book including: gluten-free-bread-recipes; grain-free-bread-recipes; nut-free; dairy-free; yeast-free; paleo-bread; fodmap-recipes; sugar-free & egg-free.
In Abundance, Tania has done all the hard work for you all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it.
On sale $25.00 $20.00
A James Beard Rising Star semifinalist included in Zagat's "30 Hottest Chefs Under 30" and Forbes's "30 Under 30," acclaimed chef Jesse Schenker has rocketed to the top of the culinary world. But his epic rise masks a little-known past filled with demons and obsession, genius and mania.
In this startling and down-to-earth memoir, he lays it all on the table for the first time, coming clean about his insatiable appetite for the extreme-which has led to his biggest triumphs and failures-and shares the shocking story of his turbulent life. All or Nothing is a candid exploration of the manic culture of some of the world's most celebrated kitchens. A drug-fueled, anxiety-ridden epic, it reads like a rollicking rock-and-roll memoir-with amazing food.
miniseries: low carb will help you get your health back on track, while encouraging you to keep it there. This book will inspire you to cook mouth-watering meals that everyone will love, while offering variations to suit a range of dietary sensitivities and preferences. These recipes are not only for those looking to lower the carb content of their meals, it is also ideal for people with gluten intolerances, diabetes, or those who are trying to quit sugar, with almost every recipe being entirely gluten-free with no refined sugar content. Each recipe provides full nutritional information to help you make the best cooking decisions for your health and tastes, as well as full-page colour photographs to make cooking, plating and serving a delight.
This book is all about simple, nourishing meals made in the Thermomix using fresh, wholesome ingredients, designed for you to look and feel super healthy. 56 easy recipes, each with a full-colour photograph to guide and inspire, tried, tested and tasted by the alyce alexandra team. Full nutritional profile provided for each recipe as well as variations provided for different eating preferences.
• Recipes that not just taste great, but also keep you looking and feeling great long after the last bite
• Nutritional guide for every recipe – including grams of protein, carbs, fat and fibre per serve
• Emphasis on increasing your fruit and particularly vegetable consumption — unanimously considered the cornerstone to good health. This book will show you exciting and diverse ways to work with all sorts of superfoods, straight from Mother Nature
• Diverse recipes the whole family will love - whether it’s whipping up a creamy banana thickshake, a rich beef osso bucco, or some moreish cinnamon muffins
• Learn how to naturally eliminate the bad stuff from your diet by simply learning how fantastic all the good stuff can be - you’ll see that with simple cheeky swaps, your risotto can transform from heavy to healthy, and your chocolate mousse will improve from rich and delicious to rich, delicious and nutritious!
• Easy-to-follow recipes and formatting will make almost everything a quick-fix
• Coding for gluten free, dairy free, vegan and vegetarian recipes
• Includes a comprehensive run down on how to start healthifying your life before you even get into the kitchen with our guide to getting healthy
• List of recommended superfoods will help you get to know the things you really want to be adding to your diet and why, and where to find them
• Gluten-free toasted muesli (so moreish!)
• Brown rice risotto (it’s easy with the right recipe!)
• Green lemonade (tastes too good to be healthy)
• Fish burritos (easy weeknight meal)
• Raw chocolate (the thermomix makes it super simple)
• Paleo bread (grain free and full of veggies!)
Volume 6 takes us to London, the capital of the United Kingdom, best known as the seat of the former British Empire, replete with footballers, bleak weather, double-decker buses, red telephone booths, and a truly global food culture. This issue unearths the history of the region s eating culture, from the quintessential Sunday roast to front-of-house hospitality when you live in the city of the royal family. Ambrosia, Volume 6: London is a must-have for food and travel lovers alike. Featuring stories from James Lowe, Tomos Parry, Heston Blumenthal, Lee Tiernan, among many other chefs, vendors, maitre d s, and more, this issue will transport readers to London Europe s most touristed city and home to one of the world s most deeply entrenched fine-dining scenes in the country on one end, as well as a ballooning community of immigrant-owned restaurants on the other where the diversity of its residents and the lingering question over British identity from Brexit makes it one of the world s most interesting and dynamic places to access and eat right now.
On sale $45.00 $30.00
Food writer Maria Speck s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. ustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire. ood lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes.
We’ve always thought that the “apple a day” directive seemed a bit excessive—until now. Andrea Albin has opened our minds to the iconic fruit, weaving it with seamless creativity into every meal.
Andrea Albin is a chef, recipe developer, tester and food stylist with over 10 years of culinary experience. She began her career cooking in some of New York City’s top restaurants and then, at the age of 26, took a coveted position in the test kitchens of Gourmet magazine, where she learned and practiced her craft with the best in the industry. After Gourmet, Andrea spent 4 years at the Food Network, developing innumerable recipes for Food Network Magazine. Andrea recently relocated to her hometown of Houston, Texas, where she continues to write and test recipes.
Arzak & Arzak
JUAN MARI ARZAK
Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan's daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day - Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adria and Pierre Gagnaire. 'What we eat, how we eat, is in our culture,' says Elena, 'our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.' Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adria, who took the techniques pioneered by Arzak to new heights. Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant.Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak's kitchen is a laboratory for flavours, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food. Colour illustrations
Lesley Russell has spent a lifetime as a professional cook, and cooking teacher. She was also the cook who set TMix+ magazine on its journey, as the magazines inaugural head chef. Throughout her career, she has been a wonderful pastry chef and baker. As Lesley writes: The smell of baking that permeates my house just cant be bought from any shop. For me, its the smell of nurturing, welcome, love and the smell of home. Her recipes for TMix+ have always been aimed at the home cook, while using the wizardry of the Thermomix to great advantage. As she writes in her introduction to Baking, The Thermomix is the bakers best friend. It can whip up a cake batter in no time and the knead function never fails to impress me. Baking includes more than 70 recipes, from simple biscuits and muffins to marvellous cakes, and a selection of breads that will turn any keen Thermomix user into a master bread maker.
On sale $60.00 $40.00
Balsamic vinegar has a long history and yet, at the same time, a really modern flavour. It is a concentrate that is unique and powerful in both history and taste. An incredible and natural enhancer, it exalts the taste of food to its maximum, intensifying natural flavors, rather than masking them.Modern cooking has freed itself of the stereotype of balsamic vinegar as purely a simple dressing for salads and dips, finally giving this precious nectar, made from grape must, an image as an all-around basic in the kitchen.More than 70 recipes in this book show how just a dash is enough to transform vegetables and eggs, meat and fish, pasta and risotto, desserts, creams, and ice cream into attractive dishes with unique and extraordinary flavours.