cooks essentials

Finding Fire is a book about cooking with fire. Now with a new cover, it tells the story of how the UK-trained chef Lennox Hastie learnt the language of fire and the art of harnessing it. The book presents more than 80 recipes that celebrate the instinctive, focused cooking of ingredients at their simple best using one of the oldest, most fundamental cooking tools. In Finding Fire, Lennox explains the techniques behind creating a quality fire, and encourages readers to see wood as an essential seasoning that can be varied according to how it interacts with different ingredients. Recipes are divided by food type: seafood, vegetables, meat (including his acclaimed steak), fruit, dairy, wheat and bases. Alongside his recipes, Lennox tells of his journey from Michelin-star restaurants in the UK, France and Spain to Victor Arguinzoniz's Asador Etxebarri in the Basque mountains and, ultimately, to Australia to open his own restaurant, Firedoor. The result, is an uncompromising historical, cultural and culinary account of what it means to cook with fire. In 2020, Lennox's story was featured on the critically acclaimed Netflix series Chef's Table, in season seven, BBQ. As well, he stars in David Chang's Ugly Delicious season two episode on steak.

Finding Fire is a book about cooking with fire. Now with a new cover, it tells the story of how the UK-trained chef Lennox Hastie learnt the language of fire and the art of harnessing it. The book presents more than 80 recipes that celebrate the instinctive, focused cooking of ingredients at their simple best using one of the oldest, most fundamental cooking tools. In Finding Fire, Lennox explains the techniques behind creating a quality fire, and encourages readers to see wood as an essential seasoning that can be varied according to how it interacts with different ingredients. Recipes are divided by food type: seafood, vegetables, meat (including his acclaimed steak), fruit, dairy, wheat and bases. Alongside his recipes, Lennox tells of his journey from Michelin-star restaurants in the UK, France and Spain to Victor Arguinzoniz's Asador Etxebarri in the Basque mountains and, ultimately, to Australia to open his own restaurant, Firedoor. The result, is an uncompromising historical, cultural and culinary account of what it means to cook with fire. In 2020, Lennox's story was featured on the critically acclaimed Netflix series Chef's Table, in season seven, BBQ. As well, he stars in David Chang's Ugly Delicious season two episode on steak.

Guten Appetit! Create delicious German dishes in a snap. German cooking and baking is loved the world over for its rich, complex flavors. While these recipes have been passed down through generations, making them at home is simple with the Easy German Cookbook. Learn to prepare essential German breads, meats, stews, and sweets with straightforward recipes and directions. You’ll also learn about German language and culture. Put tasty German classics on your Stammtisch with easy recipes you can create in Eins, Zwei, Drei. German cuisine made simple—Discover preparation tips and shopping tricks and shortcuts for stocking your German kitchen and preparing age-old favorites in minutes, not hours. Easy weeknight recipes—These delicious dishes are easy in at least 1 of 4 ways by requiring only 1 pot, using 5 ingredients, taking 30 minutes to prepare, or being cook-free. An intro to regional cuisine—Gain culinary and geographical knowledge about Germany’s many diverse states, like Berlin’s Currywurst and Southwest Germany’s Black Forest Cake. Enjoy delicious German cooking with this easy cookbook.

Exquisitely designed, beautifully written and featuring mouth-watering photography, this gorgeous tome makes the perfect gift for the pasta lover in your life! Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling). This is glorious celebration of pasta from one of the best food writers of our time. SHORTLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS ________________________ 'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater 'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson 'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo 'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook

RADIO 4 BOOK OF THE WEEK Economic thinking - about globalisation, climate change, immigration, austerity, automation and much more - in its most digestible form For decades, a single free market philosophy has dominated global economics. But this is bland and unhealthy - like British food in the 1980s, when bestselling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so too is it essential we listen to a variety of economic perspectives. In Edible Economics, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world. He uses histories behind familiar food items - where they come from, how they are cooked and consumed, what they mean to different cultures - to explore economic theory. For Chang, chocolate is a life-long addiction, but more exciting are the insights it offers into post-industrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism's entangled relationship with freedom and unfreedom. Explaining everything from the hidden cost of care work to the misleading language of the free market as he cooks dishes like anchovy and egg toast, Gambas al Ajillo and Korean dotori mook, Ha-Joon Chang serves up an easy-to-digest feast of bold ideas. Myth-busting, witty and thought-provoking, Edible Economics shows that getting to grips with the economy is like learning a recipe: if we understand it, we can change it - and, with it, the world.

NEW YORK TIMES BESTSELLER From the author of Salt, Fat, Acid, Heat and one of America s most beloved chefs and teachers 125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion A BEST BOOK OF THE YEAR: THE NEW YORKER, BON APPÉTIT, WASHINGTON POST, SMITHSONIAN MAGAZINE, LIBRARY JOURNAL, NEW YORK PUBLIC LIBRARY With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes simply put, the things she most loves to cook for herself and for friends and infuses them with all the beauty and care you would expect from the person Alice Waters called America s next great cooking teacher. As Samin says, "Recipes, like rituals, endure because they re passed down to us whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool." Good Things is an essential, joyful guide to cooking and living, whether you re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). Good Things captures, with Samin s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.

NEW YORK TIMES BESTSELLER From the author of Salt, Fat, Acid, Heat and one of America s most beloved chefs and teachers 125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion A BEST BOOK OF THE YEAR: THE NEW YORKER, BON APPÉTIT, WASHINGTON POST, SMITHSONIAN MAGAZINE, LIBRARY JOURNAL, NEW YORK PUBLIC LIBRARY With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes simply put, the things she most loves to cook for herself and for friends and infuses them with all the beauty and care you would expect from the person Alice Waters called America s next great cooking teacher. As Samin says, "Recipes, like rituals, endure because they re passed down to us whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool." Good Things is an essential, joyful guide to cooking and living, whether you re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). Good Things captures, with Samin s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.

RADIO 4 BOOK OF THE WEEK Economic thinking - about globalisation, climate change, immigration, austerity, automation and much more - in its most digestible form For decades, a single free market philosophy has dominated global economics. But this is bland and unhealthy - like British food in the 1980s, when bestselling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so too is it essential we listen to a variety of economic perspectives. In Edible Economics, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world. He uses histories behind familiar food items - where they come from, how they are cooked and consumed, what they mean to different cultures - to explore economic theory. For Chang, chocolate is a life-long addiction, but more exciting are the insights it offers into post-industrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism's entangled relationship with freedom and unfreedom. Explaining everything from the hidden cost of care work to the misleading language of the free market as he cooks dishes like anchovy and egg toast, Gambas al Ajillo and Korean dotori mook, Ha-Joon Chang serves up an easy-to-digest feast of bold ideas. Myth-busting, witty and thought-provoking, Edible Economics shows that getting to grips with the economy is like learning a recipe: if we understand it, we can change it - and, with it, the world.

Exquisitely designed, beautifully written and featuring mouth-watering photography, this gorgeous tome makes the perfect gift for the pasta lover in your life! Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling). This is glorious celebration of pasta from one of the best food writers of our time. SHORTLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS ________________________ 'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater 'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson 'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo 'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook

RADIO 4 BOOK OF THE WEEK Economic thinking - about globalisation, climate change, immigration, austerity, automation and much more - in its most digestible form For decades, a single free market philosophy has dominated global economics. But this is bland and unhealthy - like British food in the 1980s, when bestselling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so too is it essential we listen to a variety of economic perspectives. In Edible Economics, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world. He uses histories behind familiar food items - where they come from, how they are cooked and consumed, what they mean to different cultures - to explore economic theory. For Chang, chocolate is a life-long addiction, but more exciting are the insights it offers into post-industrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism's entangled relationship with freedom and unfreedom. Explaining everything from the hidden cost of care work to the misleading language of the free market as he cooks dishes like anchovy and egg toast, Gambas al Ajillo and Korean dotori mook, Ha-Joon Chang serves up an easy-to-digest feast of bold ideas. Myth-busting, witty and thought-provoking, Edible Economics shows that getting to grips with the economy is like learning a recipe: if we understand it, we can change it - and, with it, the world.

It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures. Sure to get your taste-buds tingling, you can explore: - An explanation of what spices are and how they're produced. - Which countries favour which spices and a bit of the history behind it. - Dozens of spice blends you can make and what you can use it for. - 52 exciting recipes from around the world which showcase each spice blend. - A reference guide to look up each spice to understand how to use it. - Colour-coded charts to help you learn the chemical compounds that make up the flavours. - Instructions on how to design your own spice blends with photographic references without. Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love. Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and innovate. At DK, we believe in the power of discovery. So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too!

THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY  "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI Forget your pasta maker and learn authentic Italian techniques for making homemade noodles rolled by hand in this award-winning pasta cookbook from master pasta maker Evan Funke! In this debut cookbook, two-time James Beard Award-nominated chef Evan Funke shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. A comprehensive guide to making the best pasta in the world, American Sfoglino  features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. A bold package and sumptuous photographs from James Beard Award-winning food photographer Eric Wolfinger offer a feast for the eyes, while stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in homemade pasta. AUTHENTIC ITALIAN RECIPES: Beginning with four foundational doughs,  American Sfoglino  takes readers step by step through recipes for a variety of generous dishes that showcase traditional Italian cooking techniques, from essential sauces and broths like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to delicious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). AWARD-WINNING COOKBOOK: Winner of the 2020 James Beard Award for Photography and the 2020 IACP Award for Best Cookbook, Chefs & Restaurants category. HOMEMADE PASTA MADE SIMPLE: This pasta master class is perfect for seasoned home chefs and beginners alike. Learn to roll pasta dough by hand with the help of easy-to-follow, detailed instructions provided by master chef Evan Funke. EXPERT AUTHOR: Evan Funke is a culinary storyteller, a custodian of Italian tradition, and a master of the old-world techniques of handmade pasta. He brings nearly two decades of excellence to his restaurant Felix Trattoria in Venice, California, where the menu embodies a philosophy of seasonality, warm hospitality, and the deeply rooted culinary traditions of regional Italy. Perfect for: Any pasta aficionado or avid Italian cook looking to master the art of homemade pasta Birthday, holiday, or host/hostess gifts for home cooks of all skill levels or lovers of authentic, traditional Italian food Fans of Pasta Grannies by Vicki Bennison, Mastering Pasta by Marc Vetri, Pasta by Missy Robbins, and Italian cookbooks by Lidia Bastianich

The beautiful new edition of Diana Henry's classic Crazy Water, Pickled Lemons is OUT NOW *** Food Book of the Year at the 2019 André Simon Food and Drink Book Awards 'A masterpiece' - Bee Wilson, The Sunday Times As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018' 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson Shortlisted for the Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year' 'I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year' '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times 'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail 'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018) 'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' 'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas' ' ...enchanting, evocative menus.' - iPaper 'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift' 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, f

The beautiful new edition of Diana Henry's classic Crazy Water, Pickled Lemons is OUT NOW *** Food Book of the Year at the 2019 André Simon Food and Drink Book Awards 'A masterpiece' - Bee Wilson, The Sunday Times As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018' 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson Shortlisted for the Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year' 'I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year' '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times 'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail 'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018) 'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' 'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas' ' ...enchanting, evocative menus.' - iPaper 'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift' 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, f

Started back in 2012, HelloFresh is the world's leading recipe kit service. Each week their customers receive delicious recipes, recipe cards and all the fresh ingredients to cook them from scratch, straight to their door. In their debut cookbook, Head Chef and HelloFresh Co-Founder Patrick Drake shares the all-time top 100 recipes and techniques, as tested by millions of customers. Whether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious dinners on the table in around 30 minutes. These recipes require minimal effort and no complicated techniques. Impress friends and family with tasty, nutritious dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie, and HelloFresh's famous Prawn and Prosciutto Linguine. This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen. Features: - 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography - Extensive vegetarian options - Key techniques for easier cooking - Tips on equipping your kitchen on a budget - A list of store-cupboard essentials - Quick recipes for post-work suppers, most ready in under 30 minutes

Started back in 2012, HelloFresh is the world's leading recipe kit service. Each week their customers receive delicious recipes, recipe cards and all the fresh ingredients to cook them from scratch, straight to their door. In their debut cookbook, Head Chef and HelloFresh Co-Founder Patrick Drake shares the all-time top 100 recipes and techniques, as tested by millions of customers. Whether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious dinners on the table in around 30 minutes. These recipes require minimal effort and no complicated techniques. Impress friends and family with tasty, nutritious dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie, and HelloFresh's famous Prawn and Prosciutto Linguine. This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen. Features: - 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography - Extensive vegetarian options - Key techniques for easier cooking - Tips on equipping your kitchen on a budget - A list of store-cupboard essentials - Quick recipes for post-work suppers, most ready in under 30 minutes

Dine like a demigod with over 60 recipes fit to be served anywhere from Camp Half-Blood to Mount Olympus in the only official collection developed for fans of the books and the Disney+ Original Series. Make any meal an epic offering to your friends and family, with mythical recipes inspired by Percy Jackson and the Olympians. Filled with delicious dishes straight from Sally Jackson's kitchen, Aunty Em's Garden Gnome Emporium, Waterland, and beyond, this cookbook is a hero's culinary journey of its own. Featuring instructions from Grover Underwood, helpful tips and tricks from Annabeth Chase, plus full-color photography, this deluxe recipe book has all the essentials to see any home-chef fulfill their destiny. Not to mention a whole host of blue dishes, designed with love, to bring your community together over a dinner that looks as good as it tastes. QUEST YOUR WAY THROUGH OVER 60 RECIPES: Serve up dozens of appetizers, main courses, desserts, and beverages with roots in both classic Greek and American-style cuisines. BRING CAMP HALF-BLOOD TO YOUR HOME: From enchiladas to ambrosia, cook up dishes that bring the unique magic of Percy Jackson's world right to your kitchen. SEE PAST THE MIST WITH FULL-COLOR PHOTOGRAPHY: Stunning images throughout this cookbook reveal mythically good meals. PERFECT FOR ALL SKILL LEVELS: Great for beginners and experienced chefs alike, this cookbook will help you prepare amazing dishes for your friends and family inspired by your favorite gods and heroes. GIFTABLE & COLLECTIBLE: As the only officially licensed cookbook for the TV series, this is a must-have for any fan looking to capture the myth and the magic for themselves.

Precision Volume Calibration: Every item in this complete ten-piece grouping is carefully calibrated to adhere to standardized volume measurements, guaranteeing exactitude in ingredient proportions for consistently successful culinary outcomes. This commitment to accuracy removes the guesswork from complex recipes, making this set a reliable component for both novice cooks and seasoned culinary experts Permanent Engraved Markings: Unlike printed labels that tend to fade after repeated use and exposure to cleaning agents, the volume designations on each receptacle are precisely etched directly into the metal composition. This feature ensures that the essential measurements remain perfectly legible and unmistakable throughout the entire lifespan of the apparatus, guaranteeing enduring readability Space-Saving Nesting Design: The entire assortment of measuring units is intelligently proportioned to fit securely within the next largest receptacle, enabling convenient storage in compact kitchen drawers or utensil containers, thereby reducing clutter. The largest cup measures 8.5 inches long, and the entire ten-piece set takes up minimal room when fully nested together for consignment Resilient Metal Composition: Fabricated from a substantial gauge of metal, these utensils are structured to withstand the rigors of vigorous daily use in a busy kitchen environment without bending, warping, or absorbing colors or aromas. The metal material is exceptionally resistant to common wear and tear, ensuring that the set retains its structural integrity and neat appearance over years of dedicated service Ring Holder Organization: Both the spoon collection and the cup collection are furnished with a simply-to-use securing ring, which allows the items to be rapidly affixed together for organized placement or instantly detached for individual utilization and thorough washing. This retention system prevents misplacement of smaller pieces and facilitates quick retrieval from storage

Get cooking simple, comforting food with a twist, with this beautiful new hardback edition of Happy Days with the Naked Chef This cookbook is all about creating simple and homely food, but which is still packed full of flavour and fun. Jamie shows readers that with just a little planning, it is possible to create meals that friends and families will talk about for years to come. As well as loads of delicious recipes, Jamie also gives you some handy tips for getting kids excited about food, and how to have a healthy and balanced diet. Recipes you'll soon be enjoying include: · Good old STEAK and GUINNESS PIE · Layered FOCACCIA with CHEESE and ROCKET · COURGETTE SALAD with MINT, GARLIC, RED CHILLI, LEMON & extra virgin olive oil · PARSNIP & PANCETTA TAGLIATELLE with PARMESAN and BUTTER · Lovely LEMON CURDY PUD Divided into chapters on Herbs, Comfort Grub, Quick Fixes, Kids' Club, More Simple Salads, Dressings, Pasta, Something Fishy Going On, Nice Bit of Meat, And Loads of Veg, The Wonderful World of Bread, Desserts and Bevvies, you'll be cooking different and delicious recipes in no time. 'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith ____________ Celebrating the 20th anniversary of The Naked Chef Penguin are re-releasing Jamie's first five cookbooks as beautiful Hardback Anniversary Editions - an essential for every kitchen. The Naked Chef The Return of the Naked Chef Happy Days with the Naked Chef Jamie's Kitchen Jamie's Dinners '20 years on . . . Does it stand the test of my kitchen? The answer is a resounding yes. Jamie's genius is in creating maximum flavour from quick, easy-to-follow recipes . . . It hasn't dated at all' Daily Telegraph on The Naked Chef _____________

#1 SUNDAY TIMES BESTSELLER A BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES & GUARDIAN SHORTLISTED for WATERSTONES BOOK OF THE YEAR 'Clever, delicious, heartfelt and wholesome -_Anna gets it right again' JAMIE OLIVER _A brand new and essential book from award-winning and bestselling cook Anna Jones. Discover her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet. Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there's practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps. EASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph. - 'A peek into Anna's kitchen cupboards - and her best-kept secrets. For when it's 8pm, you're starving and you want a Tuesday night triumph. An easy, honest, delicious win' Yotam Ottolenghi _ 'The culinary equivalent of a pair of faded vintage Levi's or a biscuit-coloured cashmere jumper - endlessly adaptable staples I turn to again and again and know, without question, will make me feel good' Vogue 'Full of beautiful and vibrant vegetable recipes, all of which look so doable as well as packed with flavour' Bee Wilson 'If you don't have an Anna Jones cookbook on your shelf, all I can ask is: why? Over the last decade, she's made a name for herself as the vegetarian answer to Nigella, offering recipes for meals that are the holy trinity of easy, healthy and delicious' Independent

In her debut cookbook Filipinx, acclaimed and award-winning chef Angela Dimayuga shares her passion for Filipino food with home cooks, cowritten with food writer Ligaya Mishan. Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in Northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. You’ll find recipes such as: Coconut Milk Chicken Adobo Oxtail Peanut Stew Sinigang: Sour Tamarind Broth with Pork and Vegetables Filipino Spaghetti Homemade Longganisa A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens. “The recipes are inviting and easy to follow, while the narrative merits a book unto itself. The whole is a dinner party, full of delicious food, interesting people, and compelling stories that describe a proud, diverse, and inclusive community. This is a book you’ll want to devour whole.” —Anita Lo, Michelin-starred chef and author of Solo Includes Color Photographs

Acclaimed American chef Jeremy Fox’s eagerly awaited sequel to the global bestseller On Vegetables , featuring more than 160 recipes for the home cook and creative carnivore It was tasting his Jewish grandmother’s beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox’s passion for food. Described by David Chang as ‘one of the greatest chefs America’s ever produced,’ Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G’s, and for his role as a mentor in the culinary world. Fox’s much-anticipated new cookbook, On Meat , spotlights the chef’s unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking. Chapters are organized into Pork; Poultry & Rabbit; Beef & Lamb; and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox’s insights, expert guidance, and anecdotes from both his chef and life journeys. Home cooks will discover snacks and starters, such as Buffalo Deviled Eggs and “Spanish Tortilla But Like a Reuben”; soups and stews, including Chicken Paprikash with Board-Cut Spaetzle; hot plates and entrees, such as Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Eggplant; and more. The book begins with a “How To” section covering the essentials – roasting a whole chicken, making homemade sausages – and ends with more than 50 larder recipes, such as Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, to accentuate or accompany mains. Renowned chef Paul Bertolli provides a foreword.

Acclaimed American chef Jeremy Fox’s eagerly awaited sequel to the global bestseller On Vegetables , featuring more than 160 recipes for the home cook and creative carnivore It was tasting his Jewish grandmother’s beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox’s passion for food. Described by David Chang as ‘one of the greatest chefs America’s ever produced,’ Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G’s, and for his role as a mentor in the culinary world. Fox’s much-anticipated new cookbook, On Meat , spotlights the chef’s unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking. Chapters are organized into Pork; Poultry & Rabbit; Beef & Lamb; and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox’s insights, expert guidance, and anecdotes from both his chef and life journeys. Home cooks will discover snacks and starters, such as Buffalo Deviled Eggs and “Spanish Tortilla But Like a Reuben”; soups and stews, including Chicken Paprikash with Board-Cut Spaetzle; hot plates and entrees, such as Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Eggplant; and more. The book begins with a “How To” section covering the essentials – roasting a whole chicken, making homemade sausages – and ends with more than 50 larder recipes, such as Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, to accentuate or accompany mains. Renowned chef Paul Bertolli provides a foreword.

In her debut cookbook Filipinx, acclaimed and award-winning chef Angela Dimayuga shares her passion for Filipino food with home cooks, cowritten with food writer Ligaya Mishan. Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in Northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. You’ll find recipes such as: Coconut Milk Chicken Adobo Oxtail Peanut Stew Sinigang: Sour Tamarind Broth with Pork and Vegetables Filipino Spaghetti Homemade Longganisa A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens. “The recipes are inviting and easy to follow, while the narrative merits a book unto itself. The whole is a dinner party, full of delicious food, interesting people, and compelling stories that describe a proud, diverse, and inclusive community. This is a book you’ll want to devour whole.” —Anita Lo, Michelin-starred chef and author of Solo Includes Color Photographs

Meet Best Buddies, 'Paw-fect' Kitchen Spoon Rest - When your pot is boiling over or you need a free hand, our Buddies are here as your loyal watchdogs on command! Design Awarded OTOTO Studio brings you these adorable doggos, ready to make cooking less of a hassle. Made of food grade silicone, these drip-free essential, heat-resistant utensil rests can be placed on kitchen counter, stove tops, or in the dining area for a more convenient serving and meal prepping. Meet Best Buddies, 'Paw-fect' Kitchen Spoon Rest - When your pot is boiling over or you need a free hand, our Buddies are here as your loyal watchdogs on command! Design Awarded OTOTO Studio brings you these adorable doggos, ready to make cooking less of a hassle. Made of food grade silicone, these drip-free essential, heat-resistant utensil rests can be placed on kitchen counter, stove tops, or in the dining area for a more convenient serving and meal prepping. Paw-sitively' Amazing Gift - Looking for new home gift ideas, housewarming gifts, or funny kitchen gadgets? How about cute spoon rests or unique kitchen utensils holder? Our nifty spoon holders for stove top are the perfect present for foodies, home cooks, master chefs, and anyone who loves a cute surprise. It's a 'paw-some' cooking spoon rest for kitchen counter. With Buddies as your trusty meal-prepping pals, cooking is more fun and delightful! No More 'Ruff' Time Preparing Meals - Say goodbye to drips and drops on countertops! Simply place the ladle holder on a bubbling pot and behold - our Buddies don't slide or slip. They sit still on the lid with firm grip. These kitchen spoon holders also function as a steam releaser! Multitasking in the kitchen is now easier with these cute puppies who prevent spill and splatter. A fantastic time in the kitchen is guaranteed with the Best Buddy Spoon Rest duo. 'Bone' Appetit! The 'Ulti-mutt' Kitchen Staples create delicious recipes with no hassle for Best Buddies are here while you hustle! Whether you're using a spoon, spatula, spaghetti server, or a ladle, these little fellas ensure you're comfortable while cooking. No need to scatter utensils on a tray. Let it sit on the pot to save space. When you're done, simply toss it into the dishwasher for quick and easy clean. These stove spoon holder rest combine fun and function, making them the 'ulti-mutt' kitchen staple

Would you like to surprise your family preparing a tasty brunch on Sunday morning? Want to cook the most-awesome-ever Tacos? Or maybe are you looking for a delicious afternoon snack to enjoy with your friends? Here's the deal... As a young beginner you might think that cooking is difficult... Learning to grill a steak on your own can be tricky, and the possibility to overcook it could be high. Don't worry... making mistakes is usual and sometimes they end up being the best learning experiences. However there are different ways to reduce mistakes in the kitchen, one of these could be buying a course. This may seem like a good idea but it is certainly expensive and time-consuming. The best solution is a complete cooking manual with easy-to-follow and hands-on recipes with 50+ images. Junior Health and Diet Institute structured this book making the SIMPLICITY its cornerstone. Every single recipe has been designed to be easily replicated step-by-step taking into account children's safety. All the recipes was kid tested and approved, it means that there are a lot of kids of different ages out there right now cooking, loving the process and the results. Inside this book, you will go through a first section in which basic notions and essential prep steps are discussed, to get to the next chapters crafted specifically to help kids learn advanced cooking skills. In the detail, kids will learn:How to decode the "kitchen speak", from A to Z, with the most common words used in cookbooks The checklist you have to follow in order to make sure you're ready to cook Nutritional values simply explained and why it's important to know them for health What are the most used ingredients and the most common preparations 5 mistakes to avoid when you start cooking The kitchen tools you can't do without and the list of items to always keep on hand How to measure like pro to make the work easier 3 advices you need to prepare your first own dish More than 50 recipes for breakfast, main courses, snacks, beverages, desserts, and more... Tips and tricks that will help you take your cooking skills to a next level Extra content that you will appreciate as curious food enthusiast and engaged eater This is what this cookbook offers to you, even if you're completely new to the cooking world or you are just looking to widen your skills as chef. The best way to learn cooking is by doing and with this manual you will work through recipes studied to be immediately replicable in order to obtain a huge sense of achievement. Are you curious? Scroll up to the top of the page and select the BUY NOW button. The key to become a junior master chef is one click away!

A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. “The Japanese-food expert expands vegans’ repertoire while making tofu appealing to all.”—The New York Times Book Review Kansha is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri; or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.

A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. “The Japanese-food expert expands vegans’ repertoire while making tofu appealing to all.”—The New York Times Book Review Kansha is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri; or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.

SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025 AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026 "This deserves a slot on the kitchen shelf of every passionate cook" DAVID ZILBER "A vital resource for the ferment-curious" JAMES READ "This book will inspire a whole new generation of fermenters" KENJI MORIMOTO "A rich resource that enlightens and inspires" MARK DIACONO Enter a marvellous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats. In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets. Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen. With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.

SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025 AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026 "This deserves a slot on the kitchen shelf of every passionate cook" DAVID ZILBER "A vital resource for the ferment-curious" JAMES READ "This book will inspire a whole new generation of fermenters" KENJI MORIMOTO "A rich resource that enlightens and inspires" MARK DIACONO Enter a marvellous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats. In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets. Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen. With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.