egg table

Make the most of your Long Rest and fully restore yourself with 65 delicious dishes inspired by the award-winning video game Baldur’s Gate 3. Join the adventure as a cook traveling with Lae’zel; Shadowheart, Astarion, Gale, Wyll, and Karlach from the Wilderness, through the Underdark and the Shadow-Cursed Lands, all the way to Baldur’s Gate, transforming the food they've foraged into delicious meals that fuel their magic and fill your hunger. Begin at the Wilderness Camp with a Beregost Blue Cheese Souffle , some Garlicky Buttery Potatoes , or perhaps even a scotched Owlbear Egg . Soups and stews are on the menu in the Underdark Camp, from a bubbling pot of frugal Everything Soup and a hearty bowl of Neverwinter Stew , to a vibrant serving of Emperor’s Fiddlehead Soup . Camp at the Last Light Inn and tuck into a Hearty Dinner , grill a Campfire Pizza , or indulge in an aromatic Sun-Dappled Paella . Finish your meal with something from the bakery in Baldur's Gate Harbor, whether it’s a fresh Berry Tart or a batch of Bex’s Handmade Cookies , and don't forget to quaff a Frostkiss Ale or Turmishan Tea from the Elfsong Tavern. Serve the same camp supplies, ingredients, and prepared meals found within the game at your own table with these mouthwatering and immersive recipes from Baldur’s Gate 3. The 65 recipes are organized by course and camp location, and dishes that are perfect for sharing are marked as Romanceable. With original chapter-opener illustrations and 45 recipe hero photographs, A Feast for A Tenday provides delectable instructions for restoring your hit points—no dice roll required!

Make the most of your Long Rest and fully restore yourself with 65 delicious dishes inspired by the award-winning video game Baldur’s Gate 3. Join the adventure as a cook traveling with Lae’zel; Shadowheart, Astarion, Gale, Wyll, and Karlach from the Wilderness, through the Underdark and the Shadow-Cursed Lands, all the way to Baldur’s Gate, transforming the food they've foraged into delicious meals that fuel their magic and fill your hunger. Begin at the Wilderness Camp with a Beregost Blue Cheese Souffle , some Garlicky Buttery Potatoes , or perhaps even a scotched Owlbear Egg . Soups and stews are on the menu in the Underdark Camp, from a bubbling pot of frugal Everything Soup and a hearty bowl of Neverwinter Stew , to a vibrant serving of Emperor’s Fiddlehead Soup . Camp at the Last Light Inn and tuck into a Hearty Dinner , grill a Campfire Pizza , or indulge in an aromatic Sun-Dappled Paella . Finish your meal with something from the bakery in Baldur's Gate Harbor, whether it’s a fresh Berry Tart or a batch of Bex’s Handmade Cookies , and don't forget to quaff a Frostkiss Ale or Turmishan Tea from the Elfsong Tavern. Serve the same camp supplies, ingredients, and prepared meals found within the game at your own table with these mouthwatering and immersive recipes from Baldur’s Gate 3. The 65 recipes are organized by course and camp location, and dishes that are perfect for sharing are marked as Romanceable. With original chapter-opener illustrations and 45 recipe hero photographs, A Feast for A Tenday provides delectable instructions for restoring your hit points—no dice roll required!

#1 NEW YORK TIMES BESTSELLER America’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you’ll want to make over and over again! Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you’ll love preparing and serving. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze. In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night. And sometimes the best dinner is one you don’t even have to cook! You’ll find Ina’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty’s Chocolate Cupcakes that everyone will rave about. For Ina, “I love you, come for dinner” is more than just an invitation to share a meal, it’s a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table.

Das große Tea-Time-Rezeptbuch: Traditionelles, Außergewöhnliches, Raffiniertes und unvergleichlich Köstliches für das britische Genuss-Ritual It’s Teatime! Man muss kein Brite sein, um bei dieser Ankündigung in wohlige Vorfreude zu verfallen, denn das Ritual rund um Schwarztee, Scones & andere Leckereien hat längst seinen Siegeszug rund um die Welt angetreten. Auch in Deutschland hat die Idee, sich am Nachmittag eine entspannende Auszeit bei Tee oder Kaffee und einigen erlesenen Kleinigkeit zu gönnen, mittlerweile zahlreiche Fans gefunden. Damit die Teatime nun so richtig lecker wird, finden Sie in diesem Rezeptbuch eine Riesenauswahl an original britischen Köstlichkeiten, mit denen Sie das royale Relax-Gefühl kinderleicht auch in Ihr Wohnzimmer bringen. Ob Schwarztee oder Chai-Milch, Clotted Cream oder Zitronen-Tarte, Eggs Benedict oder Pizzaschnecken – die Jahrzehnte haben das zutiefst britische Kulturgut der Teatime erweitert, verfeinert und internationalisiert. Wurden anfangs ausschließlich Schwarztee und Sandwiches gereicht, so haben Tea-Time-Freunde heute die Qual der Wahl zwischen unterschiedlichen Heißgetränken, süßen und pikanten Snacks, Kuchen und Torten und sogar kleinen Gerichten. Wer möchte, kann zudem den Feierabend stilvoll-britisch mit ausgewählten Drinks einläuten und sich zum Bacon-Sandwich etwa einen Gin Tonic oder hausgemachte Zitronenlimonade gönnen. Klingt etwas aufwändig? Ganz und gar nicht! Denn in diesem Buch finden Sie unterschiedlichste Rezepte und Inspirationen von unkomplizierten Snacks bis hin zu kunstvollen Tortenkreationen und können jeden Tag aufs Neue vielfältige Geschmäcker verkosten. Reichen Sie Gemüsepasteten oder Zwiebelkuchen, verwöhnen Sie Ihre Gäste mit Whiskey Cream oder Millionaire’s Shortbread, probieren Sie sündige Schoko-Tarte mit Rhabarberkompott oder gönnen Sie sich einen belebenden Baileys-Espresso-Martini – Sie haben die Wahl, bzw.: The choice is yours! Kleine süße Köstlichkeiten: Orangen-Jaffa-Cakes, Sticky Toffee Trifle, klassischer Brotpudding oder Blaubeer-Scones bringen das authentische Insel-Feeling ganz einfach an Ihren heimischen Tea-Table. Herzhafte Häppchen: Vegane Würstchen im Schlafrock, Bath Buns, Pilz-Maronen-Pasteten oder Chicken Tikka Masala-Aufstrich sind leckere Kandidaten für den kleinen Hunger zwischendurch. Raffinierte Kuchen und Torten: Mit Toffee-Brownies, Apfel-Karamell-Cupcakes, No-bake Erdbeer-Cheesecake oder Nusstorte bieten Sie lieben Gästen etwas Besonderes für spezielle Anlässe. Wärmende Heißgetränke und erfrischende Drinks: Reichen Sie statt Schwarztee doch einmal Ingwer-Zitronen-Tee oder Traubenpunsch – und Gin-Mojito mit Ingwer oder Negroni eignen sich perfekt für ein entspanntes „Cheers!“ auf den wohlverdienten Feierabend. Tauchen Sie ein in die Vielfalt der britischen Tea-Traditionen und entdecken Sie beliebte Klassiker, überraschende Variationen und außergewöhnliche Neuigkeiten. Ob Sie nur Ihre tägliche Tasse Kaffee ein wenig aufpeppen möchten, gerne mit neuen Ideen experimentieren oder eine richtig stilvolle Tea-Party abhalten wollen – in diesem Rezeptbuch werden Sie auf jeden Fall fündig!

It's time to bring food science out of the lab and into your kitchen! Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels. Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Perfect your cooking with practical instruction and the science behind it, as you explore: - Step-by-step techniques to demonstrate key concepts in a clear manner - Striking illustrations are featured throughout to highlight key culinary processes - Scientific concepts organised by food group and ingredient - Question-and-answer format to make science relevant to everyday cooking A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love! 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! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!

It's time to bring food science out of the lab and into your kitchen! Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels. Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Perfect your cooking with practical instruction and the science behind it, as you explore : - Step-by-step techniques to demonstrate key concepts in a clear manner - Striking illustrations are featured throughout to highlight key culinary processes - Scientific concepts organized by food group and ingredient - Question-and-answer format to make science relevant to everyday cooking A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life.  A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love! 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! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!

Donabe cooking – Japanese clay-pot cooking – is all about using seasonal ingredients and key pantry items to make meals that are as nutritious and comforting as they are aromatic and flavourful, promoting communal dining, happiness and wellbeing. Think hearty rice dishes, warming stews and silky noodle soups – it is the original, and arguably the best, kind of one-pot cooking. In this book, Naoko Takei Moore, a California-based Japanese food expert and the so-called ‘Queen of Donabe’; shows how to create donabe-style dishes, all made in one pot, whether you have a saucepan, a casserole dish or indeed a Japanese clay pot to hand. Including recipes such as chicken ginger rice, tofu and mushroom udon and salmon in a miso and tomato sauce, you’ll find easy weeknight rices, traditional stews, vibrant soups, solo dishes for self-care and sides that help to build a traditional Japanese-style feasting table around your donabe-inspired one pot, should you so wish. Including many gluten-free and plant-based options, the focus is on balanced, nourishing meals that highlight vibrant vegetables, clean, fresh flavours and the art of simplicity. Divided into chapters by ingredients, such as Chicken, Beef, Vegetables, Tofu and Eggs, Noodles and Rice, Naoko both references traditional Japanese flavour combinations, but also draws influence from the local, seasonal ingredients from her state of California, bringing a playful twist. Whether cooking for yourself or sharing with family and friends, these Japanese donabe-inspired recipes will bring comfort and joy.

A hilarious, one-of-a-kind guide to authentic Asian cooking from social media superstar Uncle Roger. In his first cookbook, internet sensation Nigel Ng, a.k.a. Uncle Roger @mrnigelng, brings his signature comedic voice from his videos to your kitchen table. For years, Nigel has entertained millions of 'nieces and nephews' with his hilarious critiques and genuine love for authentic Asian food. Now, he's gathered all his culinary wisdom (and strong opinions) into this much-anticipated cookbook. Don't Mess Up Your Rice is the ultimate guide to mastering Asian cuisine the right way, from weeknight staples to dishes that will make you say 'FUIYOH!'. In chapters like Fry Rice, you'll perfect the legendary Uncle Roger's Egg Fry Rice. You'll explore noodles like Pad Thai and Niece Tway's Pho and discover the secrets behind pounding spices, choosing the right chillies and how MSG is the king of flavour. The Other Dishes That Uncle Roger Craves chapter features crowd-pleasers like Chicken Satay and Real Sweet and Sour Pork. Even desserts get the Uncle Roger treatment, with comforting classics like Red Bean Soup and Bubur Cha Cha. From mastering the rice cooker and wok to sourcing ingredients from Asian grocery stores, get ready to laugh and learn as Uncle Roger critiques Western misconceptions and shares his wisdom. Packed with personal stories, foolproof techniques and plenty of humour, including photography like no other cookbook, Don't Mess Up Your Rice is the essential companion for any home cook looking to up their game and create memorable, truly authentic Asian meals. 'If you love Asian cuisine, you are going to love this cookbook. These are fantastic recipes and hopefully I can guarantee you one thing: if you cook these correctly, you won't get slated by a YouTuber. Go enjoy - trust me, you're going to love it' - Gordon Ramsay

WHAT LIES BENEATH Dispatched as a Republic envoy to the Outer Rim planet Ord Cestus-in a bid to halt the sale of potentially deadly "bio-droids" to the Confederacy-Obi-Wan Kenobi finds himself enlisted in a mission more desperate, and dangerous, than diplomatic. The once self-contained world has long since been co-opted by unscrupulous offworlders, whose plunder of a vital natural resource has enabled the rise of a powerful corporation that controls the economy. Ord Cestus's native population, the X'Ting, are now mere second-class citizens in their own society. Enter the Jedi Knight, with news that a legal technicality has turned the tables-and the corrupt forces with a stranglehold on Ord Cestus are now at the mercy of the X'Ting. Circumstances, however, are more dire than the Republic suspected. In the wake of a devastating plague, the X'Ting's benevolent rulers are dead, and the once tightly knit race has splintered into battling factions. Reunification can only come with the rise of new royals, whom all X'Ting are bound by blood to serve. But the eggs that will spawn those sovereigns lie out of reach, secured in a secret chamber and booby-trapped by those whose knowledge died with them in the plague. Now, to salvage a people's destiny, Obi-Wan will risk a veritable descent into hell: braving the unknown horrors in the forgotten depths of an alien world, on a perilous quest from which none who went before have ever returned. BONUS: This short story features an exclusive author interview-plus an excerpt from Steven Barnes' Star Wars novel, The Cestus Deception.

This cookbook for modern newlyweds features 130 delectable recipes for those just starting out together in marriage, and perhaps in the kitchen too. This happily-ever-after cookbook for two contains 130 recipes to celebrate a new marriage. Whether it's experimenting in the kitchen or perfecting the classics, newlyweds can create cherished traditions around the table. Filled with recipes perfect for spending leisurely days cooking with your loved one, entertaining ideas for family and friends, and plenty of options for quick and satisfying weeknight dinners, this book is a sweet and practical resource for modern couples.  Just Married: A Cookbook for Newlyweds is a heartfelt collection of recipes and advice that fosters everyday romance and inspires traditions. SOMETHING FOR EVERY COURSE: From breakfast and brunch to desserts and sides, this book covers every course and occasion, including chapters on party drinks and appetizers and dinner parties with friends.  MOUTHWATERING RECIPES: Including berry and cashew cream parfaits, kimchi-cheddar egg pancake, Japanese steakhouse salad with miso-ginger dressing, chipotle butternut squash soup with crunchy croutons, pineapple and shrimp ceviche, spicy eggplant and pork stir-fry, red snapper with leeks, harissa braised short ribs, couscous with beets and arugula, milk chocolate pretzel tart, and more. PRACTICAL GIFT FOR NEWLY MARRIED COUPLES: This cookbook has it all, from gorgeous photography and tips on weekly meal planning, pantry staples, and handy kitchen tools to ideas on how to repurpose leftover ingredients and dishes, how to pair dishes together to make a meal, and how to shop smart to save time and money. Perfect for: Wedding or engagement gift Brides, grooms, and couples who like to cook Home cooks of all skill levels, beginners and seasoned chefs alike

Discover new whole food recipes and plant-based recreations of traditional family dishes—with no oil, often no gluten, and lots of rich, satisfying flavor Good health begins in the kitchen, and great recipes make switching to—or maintaining—a plant-based diet easy. In PlantPure Comfort Food, Kim Campbell—Director of Culinary Education and Development at PlantPure and daughter-in-law of Dr. T. Colin Campbell, the “science father” of the modern plant-based nutrition movement—offers comfort food recipes to satisfy a wide range of palates, making a healthy, plant-based lifestyle more accessible than ever. From enchiladas to pho bowls to buffalo pot pie, the possibilities for plant-based eating are endless—and delicious! This third PlantPure cookbook offers over 100 reinventions of comforting culinary classics, including: Southern Style Polenta and Greens Lasagna Stew Spinach Quesadillas Chickpea Tikka Masala Samosa Burritos Pad Thai Zoodles Sweet Potato Spice Muffins Apple Cranberry Crisp Plus, Campbell offers helpful suggestions on how to swap out flavors and ingredients to truly make these recipes your own, as well as detailed guidelines for swapping meat, dairy, and egg for whole plant substitutes in your own family’s favorite dishes. Food is a vital part of who we are. It’s what brings us together, connects us to tradition, and feeds us, physically and spiritually. Create for your family a new tradition of delicious, sustaining, health-promoting whole plant foods. Give them the gift of a plant-pure table.

This volume covering Marc Newson's design career can, if you are ambitious enough, read like a catalog of how to live.Imagine waking up in the morning, taking a bath, drying your hair,getting dressed, putting on your glasses, spritzing yourself withperfume, sitting down to eat a breakfast of tea with eggs and toast,checking your watch, packing your suitcase, driving to the airport,catching a flight, and sailing off on a luxurious yacht. What'sremarkable about this scenario, aside from its opulence, is that everything in it could be a Newson design:the bed, bathtub, hair dryer, clothes, shoes, glasses, perfume bottle,electric kettle, teapot, toaster, skillet, spatula, cooktop, plates,utensils, watch, chair, table, lighting, suitcase, car, plane, and eventhe yacht. No project is too small or too great for Newson, and his career is a testament to what one person with limitless ambition, ingenuity, curiosity, and versatility can achieve.From mass-produced objects to limited-edition furniture toone-of-a-kind superworks, Newson has blurred boundaries, mapped newterritories, and risen to the top of his field in the process. To callthe contributions Newson has made to the design world groundbreaking andinfluential is hardly adequate-more accurately, his is now the benchmark against which other designers' work must inevitably be compared.This compact 45th anniversary edition covers Newson's works from 1984 to 2024, beginning with foundational early pieces such as the Pod of Drawers and the Lockheed Lounge(which has broken the world record for the highest price paid for apiece of furniture by a living designer), in encyclopedia-style entriesordered chronologically by category: Objects, Furniture, Interiors, Transport, and Jewelry & Timepieces. Each description explores the story behind and the making of the piece, and is amply furnished with quotes from the designer himself.The book is rounded out by a visual index of Newson's complete works, achronology of his life, a bibliography, and his exhibition history.

Bloomsbury presents Curing & Smoking by Steven Lamb, read by Hugh Fearnley-Whittingstall and Richard Trinder.Fortnum & Mason Food & Drink Awards 2015 Highly CommendedCuring and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space.The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax … and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.With an introduction by Hugh Fearnley-Whittingstall, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Donabe cooking – Japanese clay-pot cooking – is all about using seasonal ingredients and key pantry items to make meals that are as nutritious and comforting as they are aromatic and flavourful, promoting communal dining, happiness and wellbeing. Think hearty rice dishes, warming stews and silky noodle soups – it is the original, and arguably the best, kind of one-pot cooking. In this book, Naoko Takei Moore, a California-based Japanese food expert and the so-called ‘Queen of Donabe’; shows how to create donabe-style dishes, all made in one pot, whether you have a saucepan, a casserole dish or indeed a Japanese clay pot to hand. Including recipes such as chicken ginger rice, tofu and mushroom udon and salmon in a miso and tomato sauce, you’ll find easy weeknight rices, traditional stews, vibrant soups, solo dishes for self-care and sides that help to build a traditional Japanese-style feasting table around your donabe-inspired one pot, should you so wish. Including many gluten-free and plant-based options, the focus is on balanced, nourishing meals that highlight vibrant vegetables, clean, fresh flavours and the art of simplicity. Divided into chapters by ingredients, such as Chicken, Beef, Vegetables, Tofu and Eggs, Noodles and Rice, Naoko both references traditional Japanese flavour combinations, but also draws influence from the local, seasonal ingredients from her state of California, bringing a playful twist. Whether cooking for yourself or sharing with family and friends, these Japanese donabe-inspired recipes will bring comfort and joy.

THE BRAND NEW BOOK FROM EMILY ENGLISH - OUT NOW 'Is 30-year-old nutritionist Emily English Britain's hottest cook? Oh, who am I kidding [...] the answer is obviously yes' - The Times 'So Good Express [...] arrives at the right time for a seasonal glow-up. Packed with speedy, balanced meals, cupboard-staple ideas and time-saving prepping hacks, it is designed to make healthier eating feel easy and enjoyable' - Fabulous Magazine 'So Good Express is about those moments when you get home hungry, the thought of deciding what to cook feels like a lot, and you just need inspiration to get something on the table quickly' - Marie Claire *** Simple, nutritious recipes for when time is of the essence. Bringing together delicious and easy-to-follow recipes with the sound advice of a fully qualified nutritionist, number one bestselling author Emily English shows us that good food can make you feel amazing and bring you joy, every single day. Blending her nutrition expertise with a love of simple, fresh food, Emily redefines healthy eating for real life. The result is over 80 fast and flavourful recipes designed to fuel your body, lift your mood and fit effortlessly into your busy life. With delicious recipes including: · Crispy Chilli Egg Smash · Banana Bread Protein Pancakes · Prawn Quesadillas with Garlic Yogurt Dip · Express Salmon Poke Bowl · Chicken & Date Koftas with Garlic Yogurt and Butter Bean Tomato Salad · Gnocchi Lasagne · Honey & Greek Yogurt Basque Cheesecake · Dark Chocolate Truffles With energising breakfasts you can whip up before work, easy-to-prep lunches, quick midweek dinners and simple and satisfying snacks and sweets, So Good Express will soon become your go-to for nutritionally-balanced, speedy solutions that you'll turn to time and time again, because they're just so good. So Good Express was a no. 1 Sunday Times bestseller in May 2026.

A charming journey through Sichuanese-style Chinese cuisine and culture featuring over 50 recipes and peppered with personal stories and bite-size culinary history. Comic artist Linda Yi welcomes home cooks of all stripes to the exciting world of Sichuanese cooking, with her posse of kitchen helpers composed of a lovable panda, a detail-oriented hedgehog, a particular feline, a stately owl, and a scrappy raccoon in tow. Let's Make Sichuan! is a delightful comic cookbook with colorful panelized recipes that readers can follow along every step of the way to a successful, spicy finish. The book features well-known favorites and staples such as Dan Dan Noodles , Mapo Tofu , and a 5-Minute Chili Oil , as well as recipes and insight into lesser known dishes and traditions. For example, Yi dedicates an entire section to the variety of light, clarified broths that traditionally accompany every Sichuanese meal as a beverage! The book also includes comic stories that share historical tidbits about naming origins, culinary ceremonial practices, the lore behind Sichuan peppercorns, and more. Let's Make Sichuan! walks readers through building up their Sichuanese kitchen and pantry, offers a guide to selecting dishes for a classic Sichuanese dinner table spread, and provides a hot pot party planner--complete with dipping sauce personalization tips! With recipes arranged by sauces, seasonings, and pickles; veggies; tofu; seafood; eggs and poultry; beef and pork; rice, noodles, and dumplings; and broths, Let's Make Sichuan! is the perfect beginner's guide to bringing the sparkle of Sichuanese cuisine to their regular cooking rotation.

Discover new whole food recipes and plant-based recreations of traditional family dishes—with no oil, often no gluten, and lots of rich, satisfying flavor Good health begins in the kitchen, and great recipes make switching to—or maintaining—a plant-based diet easy. In PlantPure Comfort Food, Kim Campbell—Director of Culinary Education and Development at PlantPure and daughter-in-law of Dr. T. Colin Campbell, the “science father” of the modern plant-based nutrition movement—offers comfort food recipes to satisfy a wide range of palates, making a healthy, plant-based lifestyle more accessible than ever. From enchiladas to pho bowls to buffalo pot pie, the possibilities for plant-based eating are endless—and delicious! This third PlantPure cookbook offers over 100 reinventions of comforting culinary classics, including: Southern Style Polenta and Greens Lasagna Stew Spinach Quesadillas Chickpea Tikka Masala Samosa Burritos Pad Thai Zoodles Sweet Potato Spice Muffins Apple Cranberry Crisp Plus, Campbell offers helpful suggestions on how to swap out flavors and ingredients to truly make these recipes your own, as well as detailed guidelines for swapping meat, dairy, and egg for whole plant substitutes in your own family’s favorite dishes. Food is a vital part of who we are. It’s what brings us together, connects us to tradition, and feeds us, physically and spiritually. Create for your family a new tradition of delicious, sustaining, health-promoting whole plant foods. Give them the gift of a plant-pure table.

#1 NEW YORK TIMES BESTSELLER • America’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you’ll want to make over and over again! Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you’ll love preparing and serving. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze. In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night. And sometimes the best dinner is one you don’t even have to cook! You’ll find Ina’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty’s Chocolate Cupcakes that everyone will rave about. For Ina, “I love you, come for dinner” is more than just an invitation to share a meal, it’s a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table.

It's time to bring food science out of the lab and into your kitchen! Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels. Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Perfect your cooking with practical instruction and the science behind it, as you explore : - Step-by-step techniques to demonstrate key concepts in a clear manner - Striking illustrations are featured throughout to highlight key culinary processes - Scientific concepts organized by food group and ingredient - Question-and-answer format to make science relevant to everyday cooking A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love! 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! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!

Today we are standing helpless and perplexed. With no glimmer of improvement anywhere in sight, we feel hopelessly propelled towards a forlorn future. It is understandable therefore than an increasing number of people, sick and tired of this insane activity, are now seeking ways to return to Mother Nature. Viktor Schauberger (1885-1958) Nature as Teacher, the second volume of the Eco-Technology series which presents the original, passionate and convincing research of Viktor Schauberger in translation for the first time, looks at the ways in which we can return to the vital natural cycles that have been interrupted by modern unthinking technologies. Schauberger was a pioneering genius who combined keen observation of Nature with intuitive brilliance and a sharp engineer's brain. One of the first genuine environmentalists, he was predicting ecological catastrophe in the 1930s when no-one else could see it coming. Schauberger's predictions are now being proven right. He foresaw: - Global warming and its devastating consequences - Increasing violence and lawlessness as the direct result of destructive methods which block Nature's energies and balance. - The destruction of the world's forests and ecosystems.A fearless exponent of natural energy who revelled in doing battle with contemporary orthodox scientists, his work is enjoying a worldwide revival because he was able to convey how an understanding of Nature's subtle energies is essential to our survival. This, and the fact that he developed free energy machines by harnessing the magical processes of Nature, has made Viktor Schauberger truly a man of our times. Following the success of The Water Wizard, Nature as Teacher details Schauberger's thinking about environmental catastrophe. It includes correspondence with contemporaries and, in particular, his feelings of frustration at the blindness of those in mainstream science who seemed to him to be more concerned with their own welfare and their pride than with the fate of humanity. This volume gives tremendous insight into what is happening on the Earth today and presents practical solutions on how we may yet save our precious world. Most telling is Schauberger's elucidation of the vital natural cycles that modern unthinking technologies have interrupted and harmed, sometimes irreparably. The Eco-Technology series makes available for the first time Viktor Schauberger's original writings and passionate debates. Callum Coats has painstakingly collected, translated and edited the material for what promises to be the most definitive study yet of this extraordinary man's life and work. Nature as Teacher: Table of Contents Introduction by Callum Coats - Our Senseless Toil (1933) - Nature as Teacher - The First Ecotechnical Practice - The Genesis of Water - On Energy, Eggs and Natural motion - Organic Syntheses

Included The Apparition Of Mrs. Veal by Daniel Defoe, Alice Addertongue by Benjamin Franklin, The Legend Of Sleepy Hollow by Washington Irving, Prosper Mérimée by Mateo Falcone, Napoleon And The Spectre by Charlotte Bronte, The Mortal Immortal by Mary Shelley, Young Goodman Brown by Nathaniel Hawthorne, Dr. Heidegger's Experiment by Nathaniel Hawthorne, Overcoat by Nikolai Gogol, The Tell-Tale Heart by Edgar Allan Poe, The Cask Of Amontillado by Edgar Allan Poe, An Honest Thief by Fyodor Dostoyevsky, Frog by Edgar Allan Poe, The Knitted Collar by Mary Anne Hoare, To Be Read At Dusk. by Charles Dickens, The District Doctor by Ivan Turgenev, Nobody's Story by Charles Dickens, The Fiddler by Herman Melville, The Lightning-Rod Man by Herman Melville, Selecting The Faculty by Robert Carlton, The Cold Embrace by Mary E. Braddon, Journalism In Tennessee by Mark Twain, The Luck Of Roaring Camp by Bret Harte, A Jersey Centenarian by Bret Harte, The Notorious Jumping Frog Of Calaveras County by Mark Twain, The Peterkins Decide To Learn The Languages by Lucretia Peabody Hale, The Dream Of A Ridiculous Man by Fyodor Dostoyevsky, The Parson's Horse Race by Harriet Beecher Stowe, How I killed a bear by Charles Dudley Warner, My Uncle Jules by Guy de Maupassant, The Necklace by Guy de Maupassant, A White Heron Sarah Orne Jewett, The Goophered Grapevine, The Sphinx Without A Secret by Oscar Wilde, The Invaders by Leo Tolstoy, The Happy Prince by Oscar Wilde, A New England Nun by Mary E. Wilkins Freeman, Squire Petrick's Lady by Thomas Hardy, An Occurrence At Owl Creek Bridge by Ambrose Bierce, A Ghost Story by Jerome K. Jerome, Désirée's Baby by Kate Chopin, The Damned Thing by Ambrose Bierce, Damned Thing by Ambrose Bierce, The Idiot's Journalism Scheme, Active Colorado Real Estate, The Remarkable Case Of Davidson's Eyes by H.G. Wells, The Veteran by Stepehn Crane, Rollo Learning To Read by Robert J. Burdette, A Pair Of Silk Stockings by Kate Chopin, The Open Boat by Stephen Crane, The Tables Of The Law by W.B. Yeats, The Bride Comes To Yellow Sky by Stephen Crane, Gooseberries by Anton Chekhov, The Storm by Kate Chopin, The Darling by Anton Chekhov, Wee Willie Winkie by Rudyard Kipling, The White Silence by Jack London, How Old Timofei Died With A Song by Rainer Maria Rilke, The Path To The Cemetery by Thomas Mann, With Other Eyes by Luigi Pirandello, The Leopard Man's Story by Jack London, A Piece Of String by Guy de Maupassant, Home Sickness by George Moore, The Open Window by H.H. Munro (Saki), A Wagner Matinée by Willa Cather, The Set Of Poe by George Ade, The Furnished Room by O. Henry, The Gift Of The Magi by O. Henry, The Last Leaf by O. Henry, The Machine Stops by E.M. Forster, The Enchanted Bluff by Willa Cather, The Cottagette by Charlotte Perkins Gilman, Germans At Meat by Katherine Mansfield, Tobermory by Saki, How Pearl Button Was Kidnapped by Katherine Mansfield, Smoke by Djuna Barnes, The Blind Man by James Stephens, If I Were A Man by Charlotte Perkins Gilman, Ivy Day In The Committee Room by James Joyce, Eveline by James Joyce, The Damned by Algernon Blackwood, The Damned by Algernon Blackwood. Part 2., The Prussian Officer by D.H. Lawrence, The Signal by Vsevolod M. Garshin, The White Mother by Theodor Sologub, The Ploughing Of Leaca-Na-Naomh by Daniel Corkery, The Judgment by Franz Kafka, The Coffin-Maker by Alexander Pushkin, Mrs. Frola And Mr. Ponza, Her Son-In-Law by Luigi Pirandello, The Blind Ones by Isaak Babel, Pink Flannel by Ford Maddox Ford, A Country Doctor by Franz Kafka, The Egg by Sherwood Anderson, The Mark On The Wall by Virginia Woolf, The Garden Party by Katherine Mansfield, The Leather Funnel by Arthur Conan Doyle, A Hunger Artist by Franz Kafka, A Raid Night by H.M. Tomlinson, My Old Man by Ernest Hemingway, The Broken Boot by John Galsworthy, The Call Of Cthulhu by H.P. Lovecraft.

Included The Apparition Of Mrs. Veal by Daniel Defoe, Alice Addertongue by Benjamin Franklin, The Legend Of Sleepy Hollow by Washington Irving, Prosper Mérimée by Mateo Falcone, Napoleon And The Spectre by Charlotte Bronte, The Mortal Immortal by Mary Shelley, Young Goodman Brown by Nathaniel Hawthorne, Dr. Heidegger's Experiment by Nathaniel Hawthorne, Overcoat by Nikolai Gogol, The Tell-Tale Heart by Edgar Allan Poe, The Cask Of Amontillado by Edgar Allan Poe, An Honest Thief by Fyodor Dostoyevsky, Frog by Edgar Allan Poe, The Knitted Collar by Mary Anne Hoare, To Be Read At Dusk. by Charles Dickens, The District Doctor by Ivan Turgenev, Nobody's Story by Charles Dickens, The Fiddler by Herman Melville, The Lightning-Rod Man by Herman Melville, Selecting The Faculty by Robert Carlton, The Cold Embrace by Mary E. Braddon, Journalism In Tennessee by Mark Twain, The Luck Of Roaring Camp by Bret Harte, A Jersey Centenarian by Bret Harte, The Notorious Jumping Frog Of Calaveras County by Mark Twain, The Peterkins Decide To Learn The Languages by Lucretia Peabody Hale, The Dream Of A Ridiculous Man by Fyodor Dostoyevsky, The Parson's Horse Race by Harriet Beecher Stowe, How I killed a bear by Charles Dudley Warner, My Uncle Jules by Guy de Maupassant, The Necklace by Guy de Maupassant, A White Heron Sarah Orne Jewett, The Goophered Grapevine, The Sphinx Without A Secret by Oscar Wilde, The Invaders by Leo Tolstoy, The Happy Prince by Oscar Wilde, A New England Nun by Mary E. Wilkins Freeman, Squire Petrick's Lady by Thomas Hardy, An Occurrence At Owl Creek Bridge by Ambrose Bierce, A Ghost Story by Jerome K. Jerome, Désirée's Baby by Kate Chopin, The Damned Thing by Ambrose Bierce, Damned Thing by Ambrose Bierce, The Idiot's Journalism Scheme, Active Colorado Real Estate, The Remarkable Case Of Davidson's Eyes by H.G. Wells, The Veteran by Stepehn Crane, Rollo Learning To Read by Robert J. Burdette, A Pair Of Silk Stockings by Kate Chopin, The Open Boat by Stephen Crane, The Tables Of The Law by W.B. Yeats, The Bride Comes To Yellow Sky by Stephen Crane, Gooseberries by Anton Chekhov, The Storm by Kate Chopin, The Darling by Anton Chekhov, Wee Willie Winkie by Rudyard Kipling, The White Silence by Jack London, How Old Timofei Died With A Song by Rainer Maria Rilke, The Path To The Cemetery by Thomas Mann, With Other Eyes by Luigi Pirandello, The Leopard Man's Story by Jack London, A Piece Of String by Guy de Maupassant, Home Sickness by George Moore, The Open Window by H.H. Munro (Saki), A Wagner Matinée by Willa Cather, The Set Of Poe by George Ade, The Furnished Room by O. Henry, The Gift Of The Magi by O. Henry, The Last Leaf by O. Henry, The Machine Stops by E.M. Forster, The Enchanted Bluff by Willa Cather, The Cottagette by Charlotte Perkins Gilman, Germans At Meat by Katherine Mansfield, Tobermory by Saki, How Pearl Button Was Kidnapped by Katherine Mansfield, Smoke by Djuna Barnes, The Blind Man by James Stephens, If I Were A Man by Charlotte Perkins Gilman, Ivy Day In The Committee Room by James Joyce, Eveline by James Joyce, The Damned by Algernon Blackwood, The Damned by Algernon Blackwood. Part 2., The Prussian Officer by D.H. Lawrence, The Signal by Vsevolod M. Garshin, The White Mother by Theodor Sologub, The Ploughing Of Leaca-Na-Naomh by Daniel Corkery, The Judgment by Franz Kafka, The Coffin-Maker by Alexander Pushkin, Mrs. Frola And Mr. Ponza, Her Son-In-Law by Luigi Pirandello, The Blind Ones by Isaak Babel, Pink Flannel by Ford Maddox Ford, A Country Doctor by Franz Kafka, The Egg by Sherwood Anderson, The Mark On The Wall by Virginia Woolf, The Garden Party by Katherine Mansfield, The Leather Funnel by Arthur Conan Doyle, A Hunger Artist by Franz Kafka, A Raid Night by H.M. Tomlinson, My Old Man by Ernest Hemingway, The Broken Boot by John Galsworthy, The Call Of Cthulhu by H.P. Lovecraft.