ottolenghi yotam

'Wholesome and delicious go naturally together in this joyful book' - Yotam Ottolenghi Cook nutritious, balanced and family-friendly meals - without sacrificing taste. French-British chef and mother-of-three Claudine Boulstridge is passionate about family food. She wants to show everyone how to transform daily meals into flavour-forward, vibrant and healthy home-cooked dishes you, and your children, will love at any age. Packed with tempting and creative recipes and practical ideas for a balanced, varied diet, Family will make mealtimes more delicious and help you to nourish adventurous eaters at the same time. Today most people work long hours, meaning that it can be hard to find the time to cook meals from scratch. This cookbook will transform the way you eat as a family without upending your daily routine. With one-pot dishes, prepare-ahead meals, and minimal washing up, Family is the perfect solution for health-conscious, time-pressed families. From mini crustless quiches to rainbow sandwiches and healthy 'Big Mac' burgers to chocolate mousse pudding, Family features 100 simple, nutritious and time-efficient recipes that fit seamlessly into busy lives. From tips on cooking with your children to making homemade snacks and treats, this book is your go-to guide for healthy, flavoursome, stress-free meals. *Please note these recipes use metric measurements*

'A book to return to again and again and again' Yotam Ottolenghi Foreword by Samin Nosrat, author of Salt, Fat, Acid, Heat Change the way you think about cooking! In this epic guide to better eating, chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have masterclass in leveling up your cooking.Across a dozen technique-themed chapters - from "Temperature Management 101" and "Break it Down & Get Saucy" to "Mix it Right," "Go to Brown Town," and "Getting to Know Dough" - Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.A one-stop resource, regardless of what you're hungry for, Start Here gives equal weight to savory and sweet dishes, with more than 200 mouthwatering recipes, including:- Crispy Skinned Salmon with Radishes & Nuoc Cham- Charred Lemon Risotto- Chilled Green Tahini Soba- Lemon, Pecorino & Potato Pizza- Fruity-Doodle Cookies- Masa & Buttermilk Tres LechesPacked with practical advice and scientific background, helpful tips, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school - without the student loans.'An instant classic' Dan Levy 'Sohla has improved my cooking' Samin Nosrat.

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America’s leading authority on vegetarian cooking. “Deborah Madison’s thoughtful and modern approach to cooking vegetables makes her a top authority on the subject, as well as a marvelous practitioner, crafting the most delicious dishes and exciting flavor combinations.”—Yotam Ottolenghi What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.

* 2019 EUREKA! Honor Award * This beautiful, bold book celebrates the achievements of LGBTQ+ people through history and from around the world—featuring dynamic full-color portraits of a diverse selection of 53 inspirational role models accompanied by short biographies that focus on their incredible successes. From Freddie Mercury’s contribution to music and Leonardo da Vinci’s Mona Lisa to James Baldwin’s best-selling essays and more, discover tales of courage, triumph, and determination. Published to celebrate the 50th anniversary of the Stonewall Uprising , this extraordinary book shows children that anything is possible. Discover the inspiring stories of these LGBT artists, writers, innovators, athletes, and activists who have made great contributions to culture , from ancient times to present day. This is the perfect book for anyone who wants to learn more about a collection of inspiring figures in LGBTQ+ history: Freddie Mercury, Sappho, Audre Lorde, Manvendra Singh Gohil, Frida Kahlo, Emma Gonzalez, James Baldwin, Leonardo da Vinci, Alexander Wang, Subhi Nahas, Tove Jansson, Alan Turing, Michelangelo, Martina Navratilova, Sia, Tim Cook, Pedro Almodovar, Virginia Woolf, Tchaikovsky, Vikram Seth, Yotam Ottolenghi, Johanna Sigurðardóttir, Marsha Johnson, Sylvia Rivera, David Bowie, Kasha Nabagsera, Lili Elbe, Matthew Bourne, Alvin Ailey, Harvey Milk, Willem Arondeus, Nergis Mavalvala, Rufus Wainwright, Marlene Dietrich, Larry Kramer, Didier Lestrade, Nabuko Yoshiya, Bayard Rustin, Claire Harvey, Barbara Jordan, Josephine Baker, k.d. lang, Kristen Stewart, Jazz Jennings, Elio di Rupo, Oscar Wilde, Harish Iyer, Khalid Abdel-Hadi, Lana and Lilly Wachowski, Ellen DeGeneres, and Portia de Rossi.

A collection of stories and 100 sweet and savory French-inspired recipes that reflect the way Parisians eat today, featuring lush Parisian photography David Lebovitz is a rare specimen: both a terrific storyteller and a brilliant, uncompromising recipe writer. Yotam Ottolenghi In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks most notably in Paris incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You ll find Soupe à l oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake . . . and the list goes on. David also shares stories told with his trademark wit and humor; and lush photography taken on location around Paris and in David s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

'Amy and Emily have real medical know-how - no forbidden foods or finger-wagging, just smart advice and brilliant Burmese-inspired flavour.' - YOTAM OTTOLENGHI 'Everything is instantly craveable' -MELISSA THOMPSON 'A triumph' -GEORGINA HAYDEN A bold, flavour-packed guide to Burmese and Southeast Asian cooking from two NHS doctors who believe eating well should be as delicious as it is good for you. Burmese food is all about balance - bringing together fresh vegetables, pulses, nuts, fruits, fermented foods and just the right amount of preserved ingredients. The results is vibrant dishes packed with salty, sweet, sour, bitter and umami flavours, with plenty of crunch, chew and comfort along the way. It's food that excites the senses while naturally supporting gut health and wellbeing. As practising doctors, the authors have seen how diet shapes lives - and lived it themselves. Between long NHS shifts and family demands, they have found the antidote: fast, flexible recipes that restore energy, bring joy, and fit into real-world routines. From zingy salads and nourishing noodle bowls to soul-warming curries and indulgent sweet treats, discover simple, adaptable recipes made with supermarket-friendly ingredients: IMMUNE-BOOSTING AND FLAVOURFUL: Burmese Garlic Mashed Potato, Dawei Mohinga FRESH, FRAGRANT AND OMEGA-RICH: Prawn Wontons, Lime Leaf Fish Cakes PROTEIN-PACKED AND MOREISH: Shan Noodles, Steamed Chicken Curry Buns GUT-FRIENDLY AND TANGY: Fermented Mango, Turmeric Sauerkraut LIGHT AND NATURALLY SWEET: Pandan Custard Tart, Black Tea Ice-Cream Sandwiches

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

THE SUNDAY TIMES BESTSELLER The perfect Christmas gift for foodies! Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning. ________________________________ Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia , Singapore to Japan , by way of China , Thailand , and Vietnam . With 120 practical and mouth-watering recipes, learn how to make: - ROASTED PANEER ALOO GOBI for a quick Monday-night dinner - CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard - THE SODHA FAMILY MASALA OMELETTE to serve up a home-made brunch - SALTED MISO BROWNIES as a sweet treat There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours. _________________________________ 'Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish' DIANA HENRY 'Fabulous' NIGELLA LAWSON 'She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend' BEE WILSON, SUNDAY TIMES 'Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)' YOTAM OTTOLENGHI

A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain 'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi 'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

Watch out for Niki's long-anticipated follow-up, More Flavours focusing on plant-led pairings - coming in May 2023. 'Delightful and informative ... I love Niki's style of writing - packed with knowledge and information, but conveyed with such a lightness of touch' YOTAM OTTOLENGHI 'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' NIGEL SLATER 'An eclectic combination of dictionary, recipe book, travelogue and memoir ... A deceptively simple little masterpiece' SUNDAY TIMES Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. You will find traditional pairings: pork & apple, lamb & apricot, cucumber & dill; contemporary favourites like chocolate & chilli and goat's cheese & beetroot, and interesting but unlikely-sounding pairings like black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text. Now featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading. Observer Book of the Year Best Food Book - André Simon Food & Drinks Awards Best First Book - Guild of Food Writers Awards

** THE ONLY GUT-HEALTH COOKBOOK YOU NEED FROM THE #1 SUNDAY TIMES BESTSELLING AUTHOR OF FOOD FOR LIFE** **As seen on Channel 4's What Not to Eat** 'A book full of fantastic recipes and ideas.' Yotam Ottolenghi 'Packed with food you will love - and that your microbes will, too' Dr Clare Bailey Mosley 'Flavours and recipes you'll want to eat every day' Melissa Hemsley 'Delicious and astonishingly, life-changingly, simple' Davina McCall 'Tim's principles for eating well are totally transformative' Hugh Fearnley-Whittingstall In: 30 plants a week. Out: Calorie counting. In: Fermenting. Out: Ultra-processed foods. But, how? The Food For Life Cookbook takes the ground-breaking guidance in Tim Spector's #1 bestselling guide to the new science of eating well and, in over 100 delicious and achievable recipes created in collaboration with ZOE, the nutrition science company that he co-founded, shows just how simple and enjoyable it can be to adapt to a gut-friendly way of eating. Shaped by Tim's own experience of transforming the way he eats, as well as common requests from readers and ZOE members, chapters include 15-minute meals, ideas for eating well when the fridge looks bare, and generous feasts and sweet treats for special moments with friends. Packed with plant-led inspiration for delicious meals to feed you, your family and your microbiome, as well as tips for increasing plant diversity and science-based explanations for the nutritional benefits of the ingredients and recipes included, The Food For Life Cookbook is a must-have for every gut-loving home and kitchen. Cook for life. Join the food revolution. PRAISE FOR FOOD FOR LIFE: 'A fresh look at food' JAMIE OLIVER 'Fascinating' NIGELLA LAWSON 'No fads, no nonsense, just practical, science-based advice on how to eat well' Daily Mail, Books of the Year Tim Spector, Number 1 Sunday Times bestseller, February 2024

"Gurdeep makes things simple: he shows that with a well-stocked pantry and an open mind, ingredients can transport you anywhere you want to go. This book is full of flavour and practical ideas for every cook." - Yotam Ottolenghi Flavour Heroes is a collection of clever, flavour-forward, sweet and savoury recipes that, thanks to a capsule of global pantry ingredients, will satisfy every craving. With the help of his 15 favourite pantry heroes, Gurdeep Loyal demonstrates how any home cook - of any ability - can elevate their daily cooking with minimal effort for maximum reward. Those essential ingredients are... harissa, pecorino Romano, gochujang, Thai green paste, yuzu kosho, tamarind, mango chutney, chipotle paste, toasted sesame oil, miso, 'nduja, Calabrian chilli paste, dark roasted peanut butter, instant espresso powder and dark maple syrup. Each of the 90 recipes shines a spotlight on the unlimited ways these pantry ingredients can be used. From including the smoky-heat of chipotle chilli paste in a Nacho Cauliflower Cheese, to using a spoonful of miso to add savoury-umami depth to Sticky Lemongrass-Miso Lamb Ribs, or even adding instant espresso powder to intensify the chocolatiness of Treacle-Mocha Brownies, Flavour Heroes showcases just how easy it can be, to pack any dish you make with flavour. In Flavour Heroes, Gurdeep revels in his new and liberating approach to playing with pantry ingredients; one where we can drop the supposed rules of how ingredients ought to be used, and instead lean into the full spectrum of flavours that every ingredient has the potential to produce. If you are looking for delicious dishes, that you and your loved ones will really want to eat every day, then this is the book for you.

The techniques, recipes, and teachings of the globally renowned Culinary Arts and Hospitality Institute: in seven beautifully produced volumes with bespoke slipcase, perfect for gastronomy students, culinary professionals, and passionate home cooks As the world’s most prestigious culinary arts institute, Le Cordon Bleu is the ultimate destination for aspiring professionals who wish to learn from the masters of classical culinary techniques. Its roll call of alumni – from Julia Child to Nancy Silverton, Giada De Laurentiis, Gaston Acurio, Viriglio Martinez, and Yotam Ottolenghi – testifies to the gold standard authority of its education. Le Cordon Bleu Culinary Arts School is a culinary degree in book form. In this seven-volume collection, Le Cordon Bleu distils world-class culinary mastery into practical, inspiring guidance, offering home cooks and professionals alike the opportunity to attend the fabled school from the comfort of their own kitchens. Thoughtfully presented in a bespoke slipcase, the seven volumes of this unique and expansive collection cover Stocks, Sauces and Soups; Eggs and Dairy; Fish and Shellfish; Meat, Poultry, and Game; Vegetables, Grains, and Pulses; Pastry, Baking, Confectionery, and Desserts; and a final ‘Kitchen Handbook’ spanning equipment, tool maintenance, safety, glossaries of culinary techniques and French culinary terminology, weight conversions, and a full index of all the seven volumes. Each volume begins with an introduction to the topic, explaining its significance in the context of culinary history and practice and outlining the key elements of the topics covered. In addition to comprehensive explanations and step-by-step photography of stand-alone techniques, such as how to properly prepare an artichoke, bone a fish, truss poultry, make a bouquet garni, poach an egg, etc., there are hundreds of classic and more contemporary recipes. More than 770 recipes expand the reader’s culinary repertoire, while simultaneously helping them to develop their overall ability, creativity, and culinary confidence. Step-by-step images illustrate specific technique – from how to make mayonnaise to laminating puff pastry. From foundational techniques to exquisitely refined dishes, the contents of this expansive volume empower students, emerging professionals, and keen home cooks worldwide to cook with confidence, precision, and professional flair – making this an essential, lifelong kitchen investment.

'Joyful, life-affirming, greedy. I loved it' - DIANA HENRY 'Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing - this book will get you hooked' - YOTAM OTTOLENGHI The nation's 'taster in chief' cycles 2,300 km across France in search of the definitive versions of classic French dishes. A green bike drunkenly weaves its way up a cratered hill in the late-morning sun, the gears grinding painfully, like a pepper mill running on empty. The rider crouched on top in a rictus of pain has slowed to a gravity-defying crawl when, from somewhere nearby, the whine of a nasal engine breaks through her ragged breathing. A battered van appears behind her, the customary cigarette dangling from its driver's-side window... as he passes, she casually reaches down for some water, smiling broadly in the manner of someone having almost too much fun. 'No sweat,' she says jauntily to his retreating exhaust pipe. 'Pas de problème, monsieur.' A land of glorious landscapes, and even more glorious food, France is a place built for cycling and for eating, too - a country large enough to give any journey an epic quality, but with a bakery on every corner. Here, you can go from beach to mountain, Atlantic to Mediterranean, polder to Pyrenees, and taste the difference every time you stop for lunch. If you make it to lunch, that is... Part travelogue, part food memoir, all love letter to France, One More Croissant for the Road follows 'the nation's taster in chief' Felicity Cloake's very own Tour de France, cycling 2,300km across France in search of culinary perfection; from Tarte Tatin to Cassoulet via Poule au Pot, and Tartiflette. Each of the 21 'stages' concludes with Felicity putting this new found knowledge to good use in a fresh and definitive recipe for each dish - the culmination of her rigorous and thorough investigative work on behalf of all of our taste buds.

' This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food ' Nigella Lawson 'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin ' s Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories - a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

The techniques, recipes, and teachings of the globally renowned Culinary Arts and Hospitality Institute: in seven beautifully produced volumes with bespoke slipcase, perfect for gastronomy students, culinary professionals, and passionate home cooksAs the world’s most prestigious culinary arts institute, Le Cordon Bleu is the ultimate destination for aspiring professionals who wish to learn from the masters of classical culinary techniques. Its roll call of alumni – from Julia Child to Nancy Silverton, Giada De Laurentiis, Gaston Acurio, Viriglio Martinez, and Yotam Ottolenghi – testifies to the gold standard authority of its education.Le Cordon Bleu Culinary Arts School is a culinary degree in book form. In this seven-volume collection, Le Cordon Bleu distils world-class culinary mastery into practical, inspiring guidance, offering home cooks and professionals alike the opportunity to attend the fabled school from the comfort of their own kitchens.Thoughtfully presented in a bespoke slipcase, the seven volumes of this unique and expansive collection cover Stocks, Sauces and Soups, Eggs and Dairy, Fish and Shellfish, Meat, Poultry, and Game, Vegetables, Grains, and Pulses, Pastry, Baking, Confectionery, and Desserts, and a final ‘Kitchen Handbook’ spanning equipment, tool maintenance, safety, glossaries of culinary techniques and French culinary terminology, weight conversions, and a full index of all the seven volumes.Each volume begins with an introduction to the topic, explaining its significance in the context of culinary history and practice and outlining the key elements of the topics covered. In addition to comprehensive explanations and step-by-step photography of stand-alone techniques, such as how to properly prepare an artichoke, bone a fish, truss poultry, make a bouquet garni, poach an egg, etc., there are hundreds of classic and more contemporary recipes.More than 770 recipes expand the reader’s culinary repertoire, while simultaneously helping them to develop their overall ability, creativity, and culinary confidence. Step-by-step images illustrate specific technique – from how to make mayonnaise to laminating puff pastry.From foundational techniques to exquisitely refined dishes, the contents of this expansive volume empower students, emerging professionals, and keen home cooks worldwide to cook with confidence, precision, and professional flair – making this an essential, lifelong kitchen investment.