'Every page is a masterclass in better baking' ¿ Nigel Slater'Simply extraordinary recipes' ¿ Helen GohNicola Lamb is the go-to person for all your baking questions and cravings. In this essential new baking bible, SIFT: The Elements of Great Baking, she takes the fear out of failure and will inspire you with a stunning collection of over 100 delicious bakes.In the first half of the book, Nicola breaks down the science of key elements and techniques with infectious enthusiasm and beautiful illustrations. Explore every how and why of baking and move forward with complete confidence ¿ you'll never again wonder why your custard has curdled, that sponge didn't rise or why your panna cotta didn't set.Nicola's recipes are divided into the time it takes to make a bake, ranging from gooey cookies and airy cakes that you can whip up in an afternoon to fabulous showstoppers you can devote a weekend to. These include:Bake in an afternoon: Roasted Strawberry Victoria Sponge, Miso Walnut Double-Thick Chocolate-Chip Cookies and Bread-and-Butter Pudding with Caramel MandarinsBake in a day: Salted Vanilla and Pistachio Layer Cake, Fancy Rhubarb Tart and Olive Oil Brie-oche with Roasted GrapesBake in a weekend: Mocha Passionfruit Opera Cake, Pain au Chocolat and Tiramichoux
This is a bread baker's handbook, with more than 50 recipes and over 200 step-by-step photographs, instructing how to make master baker Chad Robertson's legendary bread at home.
Fresh off of his #1 New York Times bestseller, Joshua Weissman: An Unapologetic Cookbook, Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely different level!Everyone knows flavor is important, right? But what's that secret sauce that turns eating into an unforgettable experience? It's the secret sauce that nobody seems to talk about enough—it's not flavor, it's texture! When flavor meets textures like creamy, chewy, or crunchy, the eating experience evolves into something entirely new and utterly fantastic. Flavor is one thing, but texture is what really makes the experience complete.In Joshua Weissman: Texture Over Taste, Joshua Weissman introduces you to the elements of flavor, then uses stories and fun visualizations to dive deeper and teach you about the six fundamental textures that create some of the greatest food experiences you'll ever enjoy. Joshua then explores each texture through over 75 spectacular recipes. In the "Crunchy" chapter, you'll learn how to make recipes like the most amazing fried chicken you've ever tasted, french fries (of course), and arancini. "Chewy" is where you'll discover recipes like his personal never-been-shared recipe for New York bagels, jjolmyeon (spicy chewy noodles), and brown sugar boba tea. "Aerated" features a cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. "Creamy" is where you'll indulge in one-pound-of-butter mashed potatoes, perfectly baked mac and cheese, and decadent tres leches. In "Fluid" you'll dive into juicy birria tacos, diner-style milkshakes, and matzo ball soup. Finally, "Fatty" features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. Each chapter opens with an irreverent introduction to the featured texture that explains how it impacts flavor, written from the unique perspective that only Joshua can provide.With Joshua Weissman, there is no compromising; he'll challenge you to think about cooking and food in an entirely different way. You'll experience cooking exactly as it's supposed to be—fun and maybe even a little dangerous!
Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller
A grand tour of the science of cooking explored through popular dishes.
"From the larger-than-life team behind the internet's most-watched daily show, Good Mythical Morning, and culinary spinoff, Mythical kitchen, a one-of-a-kind cookbook with 100 recipes for living a Mythical, and delicious life."--Provided by publisher.
The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional c
"Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. And of course, Nick had to include some 'collab' recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more. Knife Drop also includes Nick's expert advice on equipment, ingredients, and techniques, so home cooks of any ability level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef's knife and making a piping bag to pronouncing 'gnocchi' the correct way"--
An engaging and richly illustrated history of the oyster's role in worldwide gastronomy and culture, with 50 recipes
BAKING YESTERYEAR is a decade-by-decade cookbook that highlights the best baking recipes from the 20th century. 101 expertly curated recipes will take you on a delicious journey through the past. The author B. Dylan Hollis is a vintage baking specialist and top content creator on TikTok and Youtube with over 10 million followers.
Simple vegan Japanese recipes to make at home
"PlantYou laid the foundation for eating a healthy and simple whole foods, plant based diet. PlantYou Scrappy Cooking takes this one step further. As people are looking more and more to reducing meat consumption as a way to curb environmental impact, the need for easy, delicious recipes only grows. Add to that equation Carleigh Bodrug's emphasis on reducing food waste, and you have the recipe for a delicious and ridiculously easy way to make tater tots from broccoli stalks, turn banana peels into plant based bacon, and use every bit of your food for amazing meals. With sections on how to stop wasting food (and money), outfitting your kitchen, as well as "Got This? Make That!" pantry sweeps and Kitchen Raid recipes (where you can cross-reference just about any vegetable, grain or bean going bad in your fridge or pantry and find a recipe to use it in), Scrappy Cooking is a go-to for anyone who wants to eat the diet that's healthiest for you, your wallet, the animals, and the planet. Includes recipes for: The Whole Darn Squash (Pasta), Skillet Lasagna, One Pan Orzo Casserole, Vodka Penne With Broccolini, Cauliflower Wedges With Roasted Red Pepper Sauce, Chickpea Pot Pie, Orange Peel Chickn', Use Up Your Cabbage Dumplings, Loaded Tortilla Bowls, Sheet Pan Tacos With Carrot Top Chimichurri, Lord of the Fries, Rebel "Ribs", Veggie Masala Burgers, Palak "Paneer", Vegan Meaty Hand Pies, We-Got-the-Beet Chips, Pickle-Mania Chips, The Knead for Flatbread, It's a (Flax) Wrap, Cornmeal Biscuits, Bang Bang Broccoli-cious Steaks...and more!"--
Living the life of a pirate requires hearty meals! The master chef Sanji reveals the recipes that power the Straw Hat crew!
'A heart-warming and uplifting book. The recipes are utterly gorgeous.' NIGEL SLATERCook and eat your way to the good life with simple, seasonal recipes.First-generation farmer and chef Julius Roberts shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons.Making the most of simple ingredients, this is food to comfort and inspire. A few good things on a plate, assembled with joy and ease. Beginning in winter, recipes include:- an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew- in spring baked fish with herbs and asparagus, chicken roasted over lemon, fennel and potatoes, and a lamb stew with pearl barley - summer brings courgette pasta, a ratatouille galette, and a steamed apricot sponge- finally autumn arrives with smoked haddock and leek rarebit and pan-fried trout with mash and spinach sauce.Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries.Julius Roberts' The Farm Table is unfussy home cooking at its very best.
"World-renowned model and wellness advocate Gisele Bundchen presents a collection of 100 delicious, accessible recipes focused on kickstarting and maintaining a healthy lifestyle while finding balance and intention through food. Superstar model and environmental activist Gisele Bundchen believes wellness begins with food. At home, she follows an 80/20 plan, with 80% of her diet focused on fueling her body with healthy and lean proteins and nutrient-rich vegetables while the remaining 20% is reserved for eating with more flexibility (hello mom's chicken lasagna!). In her first cookbook, she devotes the first quarter of the book to walking readers through adjusting to this new mindset and offers practical guidance for making it work. From breaking cycles to setting intentions, the merits of an occasional juice fast, buying in bulk, minimizing waste, and meal planning, this book of 100 recipes is as much about cooking as it is about living with mindfulness. Just like many of us, Gisele is no stranger to restrictive diet fads and unhealthy eating habits. In Nourish, she provides guidance on how to create a routine filled with positive intention, delicious food, and gratitude to improve your health and mindset"--
Beautiful new cookbook from world-renowned chef Theo Randall, showcasing Italian deli ingredients
The Oxford Companion to Wine is an essential reference for both the novice and professional wine lover, written by a vast team of experts. Covering the entire world of wine, it avoids jargon to deliver clear, concise entries on the winemaking process, and practical advice on everything from opening a bottle to finding sustainably produced wines.
A major new edition of this landmark wine book that has sold 4.7 million copies worldwide.
The world's best-selling annual wine guide.Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 47th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.It provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. It reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine 2024 gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both.This latest edition of Hugh Johnson's Pocket Wine 2024 includes a colour supplement on Chardonnay, the world's most obliging grape, discussing everything from history and taste to texture, fashion and the role oak.
"From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern France, featuring 100 recipes that reflect the simple, seasonal, and multicultural French table from a modern perspective. For centuries, artists, vacationers, and food writers have fallen hard for the charms of the south of France. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. In Le Sud, Rebekah Peppler distills the flavors, techniques, and spirit of Provence, the Alps, and Cãote d'Azur into a never-before-seen collection of recipes, photographs, and stories that give us a fresh new look at the region"--
'Brutto is actually bellissimo. A perfect cookbook for lovers of true Tuscan food.Simply brilliant.'- STANLEY TUCCIBrutto ma buono - ugly but good. This is the food of Florence - rigorously simple, few ingredients, exceptionally good.Anchovy with cold butter and sourdoughPenne with tomato and vodkaSausages with braised lentils and mustardRoasted squash with borlotti bean and salsa verdeCountry-style bread and tomato salad3-ingredient meringue hazelnut cookiesThe food of Florence rests on humble ingredients - not many - brought together in the rough-and-ready style of everyday cooking with flavour at its heart.This stunning brand-new cookbook offers outstanding recipes from Russell Norman's acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy's most beloved cities, Florence, and specifically the bohemian district of Santo Spirito.Including Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine.
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