Explore the culinary universe of The Legend of Zelda with over 50 delicious recipes from across the Kingdom of Hyrule!This immersive and sumptuous cookbook samples the culinary delights of all your favorite Legend of Zelda games. Designed as a travel notebook, it tells the journey of a new character: the Gourmet, and delivers numerous recipes inspired from games like Breath of the Wild, Ocarina of Time, Twilight Princess, Wind Waker, and more. Following the previous Gastronogeek books, the Zelda Cookbook offers in-depth recipes, techniques and cooking tips, all explained and made accessible to professionals as well as complete beginners, to help readers discover or rediscover the culinary universe of The Legend of Zelda.
"Home-cooked food doesn't have to be over-the-top, fussy, or time-intensive to be absolutely amazing. In his debut cookbook, Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create delicious meals. Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes ... [and] 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"--
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
Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it! It is broken into five sections - Broth, Seasoning, Aromatic Oils and Fats, Noodles and Toppings - to enable you to mix and match to create your own ramen to suit your taste.
A grand tour of the science of cooking explored through popular dishes.
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.
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!
A major new edition of this landmark wine book that has sold 4.7 million copies worldwide.
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.
"The one and only OFFICIAL Five Nights at Freddy's Cookbook, with over 40 recipes inspired by the hit games. Delight in over forty tasty recipes inspired by the Five Nights at Freddy's games, with gorgeous, eye-popping photography! From Freddy Fazbear's Pepperoni X-Press and Chica's Ultimate Thai Chicken Burger, to Foxy's Fruity Cove Coolor and El Chip's Fully Loaded Tortillas, the official Five Nights at Freddy's Cookbook is packed with mouthwatering recipes that are hauntingly delicious"--
'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.
A revolutionary approach to making better-looking, better-tasting drinks.
'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.' -Nigella Lawson Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food.Featuring hundreds of recipes ranging from soups, pastas and risottos, to delicious meat and vegetable dishes, The Essentials of Classic Italian Cooking is an indispensable addition to any kitchen.
We are in the midst of a global mental health crisis:·One in eight adults in the UK receive mental health treatment·The prevalence of Alzheimer's disease is expected to triple by 2050.·Depression is now the number one cause of disability in the world.·The COVID-19 pandemic has quadrupled reports of anxiety and depression.Medications may ease suffering for some, but in Change Your Diet, Change Your Mind , Dr. Georgie Ede argues that the most powerful way to change brain chemistry is with food, because what we eat is where our brain's chemicals come from. For years, we've been told the way to protect our brains is through superfoods and supplements - we top our oatmeal with blueberries, choose plant-based patties over hamburgers, and wash down handfuls of supplements with green smoothies. But the science says: not only do these strategies failpeople, but they can also work against them. The truth about brain food is that meat is not dangerous, vegan diets are not healthier, and antioxidants will not help you.In this provocative, ground-breaking book, Dr. Ede explains why everything we think we know about eating for neurological psychological well-being is wrong. Most of the food we're told is "healthy" is based in studies that take an "outside-in" approach, making associations between healthy people and what they eat. In her book, Dr. Ede takes an inside-out stance, drawing on a range of disciplines from biochemistry, neuroscience, and botany to explain why a ketogenic diet combined with "kinder, gentler plant foods" is the best way tonourish, protect, and energize the brain.
'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.
A beautifully produced collection of wholesome and hearty Italian recipes that will bring the whole family together.
Actor Stanley Tucci brings stunning recipes, gorgeous photography and family memories to a new generation of Italian food lovers
The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures
A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you've yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you'll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
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
'The ability to put a good dinner on the table has become my superpower and I want it to be yours too'From the bestselling author of East, Fresh India and Made in India comes a fresh and joyful celebration of the power of a good evening meal. Drawing from Meera's 'New Vegan' Guardian column and from a wide range of Asian cuisines, Dinner also includes many brand-new recipes, all created to answer the question: What's for dinner? in an exciting and delicious way.Discover 100 vibrant, easy-to-make vegetarian and vegan main dishes that burst with flavour, including whole roast cauliflower pilaf with almonds and pistachios, fennel and dill dal and miso aubergines with salt and vinegar cavalo nero. There are also mouth-watering desserts, like coconut and cardamom dream cake and Bubble Tea ice cream, and versatile and surprising side dishes, including asparagus and cashew thoran and kimchi tofu and carrot salad.From quick-cook recipes, to one-pan wonders and delectable dishes you can bung in the oven and leave to look after themselves, Dinner is the essential companion for the most important meal of the day.
Filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest.
Simple vegan Japanese recipes to make at home
"You know it's blazin' up in my kitchen. I'm takin' the cookbook game higher with a dipped and whipped collection of my favorite recipes, ya dig?"-Snoop Dogg
"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!
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