Celebrate your campaigns and conquests with these 75 fun, RPG-inspired cocktail recipes your whole gaming group will love!
A companion volume to the bestselling The Sourdough School focusing on sweet recipes that are not only delicious but also gut-friendly.
The anti-diet bible that calls time's up to poisonous beliefs about food, weight and worth.
This friendly, accessible and stylish cookbook from a master chef will prove indispensable for all who love unfussy yet utterly delicious food. Simplicity is the keynote in this handsome recipe book, imbued with the flavours of the Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel. In Pasta Theo Randall brings us a mouthwatering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone. Pasta is destined to become a kitchen classic.
Rick Stein s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition including brand new recipes of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein s Fish and Shellfish is the essential companion for any fish-lover s kitchen.
Freshen up your family favourites and expand your recipe repertoire to make your weekly menu something to shout about Sneak in extra veg with Squash Mac 'N' Cheese and enjoy a no-arguments family dinner with Chicken Fajitas, Smoky Dressed Aubergines & Peppers. When you need a no-fuss meal on the table fast try Chicken Goujons or Pasta Pesto, or get ahead with freezer-friendly Jumbo Fish Fingers or Proper Chicken Nuggets. Use ingredients you know the family already love in new, exciting ways, with Sweet Potato Fish Cakes or Chocolate Porridge. Every recipe is tried and tested, has clear and easy-to-understand nutritional information on the page, including the number of veg and fruit portions in each dish, plus there's a bumper back-section packed with valuable advice on everything from cooking with kids and tackling fussy eaters, to good gut health, the importance of fibre, budgeting and of course, getting more of the good stuff into your family's diet. If you're looking for fresh ideas and an easy way to make healthy eating a part of everyday family life, Jamie's Super Food Family Classics is the book for you. 'Brilliant recipes' Mail on Sunday'Our failsafe foodie of choice' Sunday Times'Jamie Oliver is great - I'd put him in charge of the country' Guardian
In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen.
The ultimate cheese compendium--the only illustrated cheese guide on the market--with profiles of more than 400 cheeses from around the world, maps of their production, and guides for the perfect pairings.
Embark on a foodie's journey through the world of anime and learn to recreate delicious dishes from your favourite anime series.
'A complete revelation' NIGELLA LAWSON 'What a wonderful world Olia and this cookbook transport us to' ANNA JONES_______________________This summer, here are the only recipes you need...What is a 'summer kitchen'? In Ukraine, it means a small cooking space located in the veg garden, away from the main house. Calling on fond childhood memories and countless conversations and cooking sessions, Olia Hercules shows how you can truly make the most of summery ingredients to create new, inventive and utterly delicious plates of food. Her recipes include Ukrainian favourites like:· burnt aubergine butter on tomato toast· sourdough garlic buns· poppyseed cake with elderflower and strawberriesWith each bite more delicious than the last. As you cook your way through generous salads, moreish mains and sweet delights, you'll discover a way of cooking that is both traditional and contemporary, because these techniques and flavour combinations have been handed down through generations, yet reworked for every home kitchen. Summer Kitchens also has a detailed chapter on fermentation, preserving and pickling (an ancient practice in Ukraine) that will inspire beginners and frequent picklers alike. It's a gorgeous way to discover sustainable, healthy and delicious food for the summer and beyond._______________________'I'm so glad she's sharing these culinary secrets' MELISSA HEMSLEY
Delicious vegan recipes celebrating the zaika or 'flavours' of Indian cooking that bring a renewed spicy excitment to plant-based food
Over 100 easy, delicious, keto-friendly bread recipes to kick your carb cravings to the curb.
It's Christmas in New York - celebrate the season with delicious, evocative recipes from the Big Apple in holiday mode.
Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji.
Beautiful Boards features 50 creative, delicious, and easy-to-recreate food boards for a range of special and everyday occasions.
A POWERFUL NEW GUIDE TO ACHIEVING OPTIMAL BRAIN PERFORMANCE THROUGH FOOD, FROM A LEADING VOICE IN HEALTHAfter his mother was diagnosed with a mysterious form of dementia, Max Lugavere put his successful media career on hold to learn everything he could about brain health and performance. For the better half of a decade, he consumed the most up-to-date scientific research, talked to dozens of leading scientists and clinicians around the world, and visited the country's best neurology departments?all in the hopes of understanding his mother's condition.Now, in Genius Foods, Lugavere presents a comprehensive guide to brain optimization. He uncovers the stunning link between our dietary and lifestyle choices and our brain function, revealing how the foods you eat directly affect your ability to focus, learn, remember, create, analyze new ideas, and maintain a balanced mood.Weaving together pioneering research on dementia prevention, cognitive optimization, and nutritional psychiatry, Lugavere distills groundbreaking science into actionable lifestyle changes. He shares invaluable insights into how to improve your brain power, including:The nutrients that can boost your memory and improve mental clarity (and where to find them)The foods and tactics that can energize and rejuvenate your brain, no matter your ageA brain-boosting fat-loss method so powerful it has been called ?biochemical liposuction?The foods that can improve your happiness, both now and for the long term.With Genius Foods, Lugavere offers a cutting-edge yet practical road map to eliminating brain fog and optimizing the brain's health and performance today?and decades into the future.
Winner of the 2018 James Beard Foundation Cookbook Award in "Beverage" categoryFinalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards Winner of the 2018 Tales of the Cocktail Spirited Award for Best New Cocktail or Bartending BookA stunningly packaged, definitive guide to bar-building from one of the world’s most acclaimed bartenders. Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani. The book also includes recipes for 100 cocktail classics--including Meehan originals--plus insights as to why he makes them the way he does, offering unprecedented access to a top bartender’s creative process. Organized by spirit base, the recipes contain detailed annotations and are accompanied by fine art photographer Doron Gild’s breathtaking, full-color photos. Thoughtful contributions from more than 50 colleagues around the world who’ve greatly contributed to global cocktail culture further contextualize Meehan’s philosophy. Timeless black-and-white portraits of these industry experts round out this comprehensive tome. This densely informative, yet approachable manual is presented in an iconic package--featuring a textured cover with debossed type, rounded corners, and nearly 500 pages--making it an instant classic to be enjoyed now, and for years to come. Whether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in better understanding concepts like mise en place and the mechanics of drink making, Meehan’s Bartender Manual is the definitive modern guide.
Bring the Mediterranean--from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon--into your kitchen with more than 500 fresh, flavorful recipes. This comprehensive cookbook translates the famously healthy Mediterranean diet for home cooks with a wide range of creative recipes, many fast enough to be made on a weeknight, using ingredients available at your local supermarket. The structure of the book follows the guidelines of the Mediterranean Diet Pyramid. You'll find large chapters devoted to Beans and to Vegetables, the Seafood Chapter is larger than Poultry and Meat, and the Fruits and Sweets chapter, while shorter, is packed with recipes you can truly feel good eating. Recipes include Spiced Baked Rice with Potatoes and Fennel, Tagliatelle with Artichokes and Parmesan, Orzo with Shrimp, Feta, and Lemon, Za'atar-Rubbed Chicken, Greek-Style Braised Pork with Leeks, and Orange Polenta Cake.
'The definitive guide to artisan cider-making' Alex Hill of Vigo Presses and Bollhayes Cider
An engaging and richly illustrated history of the oyster's role in worldwide gastronomy and culture, with 50 recipes
Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas.
Thai Food gives the most comprehensive account of this ancient and exotic cuisine ever published in English. David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines.
All wine lovers fantasise about unattainable bottles like Romanée-Conti, but do you really need to pay cosmic prices for wines that are out of this world? When wine writer and Noble Rot co-founder Dan Keeling found himself at a vertical tasting of Romanée-Conti, it felt surreal. Could he do the world's most expensive wine justice? Would the opulence of the occasion and complexity of the wine ruin him for ever? Knowing what Romanée-Conti was like made a vast difference to how Dan felt about all the wines with which he was already familiar. Delicious wine should be democratic, for everybody, and in Who's Afraid of Romanée-Conti? Dan sheds light on all the incredible vineyards and winemakers that you should know, but probably don't. These are no-compromise wines - surprising, individual, delightful - born from love and dedication. Join Dan on a stylish, knowledgable journey through the greatest wines the world has to offer.
"In her debut cookbook, social media storyteller and food influencer Justine Doiron shares how to find your cooking style through 100 approachable and innovative recipes. Known for her love of vegetables, beans, bread, farmers' markets, and her dog Walter, social media cooking star Justine Doiron turned her hobby of cooking into her creative outlet in her early twenties when she began sharing her recipes and experiences with food on TikTok and Instagram. Over the course of five years, she has found her culinary style as well as the confidence to cook intuitively and create her own unique but unfussy dishes like Baked Kale Salad, Lime-Roasted Cabbage with Turmeric White Bean Mash and Tiny Salted Tiramisu Cookies. In this collection of 100 recipes that highlight her loves of vegetables, tofu, and seafood, home cooks will find the kind of wonderfully original and delicious recipes Justine is known for such as ACV Brussels Sprouts with Toasted Cornmeal, Basil Cucumbers with Slightly Sweet Peanuts, and Parmesan-Crusted Butter Beans. Chapters include snacks like Turmeric Popcorn & Croutons, staples like Crispy, Craggily Croutons and Shimmery, Peppery Hot Sauce, plus mornings, salads, proteins, and more. With these recipes, Justine hopes to teach home cooks how to become more confident through basic techniques along, tips, helpful guides, and lots of encouragement. More than a collection of delicious recipes, Untitled is an invitation to embrace experimentation and creativity in the kitchen"--
Join the culinary experts at The Gourmand journal on an in-depth exploration of the literary, linguistic, historic, and gastronomic legacy of lemons, where the line between food and art is happily blurred. Featuring original recipes that celebrate the versatility and complexity of the king of citrus in the second volume of the best-selling series.
Next mealtime, use your air fryer!From breakfasts and brunches to speedy lunches, healthy dinners to sweets and snacks, this cookbook shows you how to cook all your favourite dishes in your air fryer. With recipes including everyday favourites as well as exciting new dishes - you'll never go back to your oven.Whether you're looking to save time, money and energy - or simply want some inspiration for what to cook next - you'll find something that suits what you're looking for in this comprehensive cookbook.With photography throughout and UK measurements, this is an easy-to-use cookbook for making the most of your new favourite kitchen gadget.
"Over 70 Thai recipes that show you just how easy it is to recreate your favourite dishes at home. Beginning with a short introduction to Thai food and culture, along with an overview of key pantry ingredients and basic utensils, Thai Made Easy then dives into an array of delicious recipes. Using easy-to-source ingredients, uncomplicated methods and including 'easy swaps' for traditional Thai ingredients, this is the easiest way to enjoy this incredible cuisine, without compromising on the flavours synonymous with Thai dishes." --
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