Easy peasy authentic Japanese dishes for home cooks
A bold new book from the most adventurous BBQ guru on YouTube. Guga (aka Gustavo Tosta) and his wildly popular Guga Foods YouTube channel are known for teaching fans how to make out-of-this-world BBQ. On his channel, Guga makes classic recipes like brisket and ribs, but he also creates amazingly daring recipes like Nutella dry-aged steak and smoked and deep-fried duck breast. Using his energetic and enthusiastic approach to all things BBQ, Guga will teach even the most seasoned connoisseurs some new tricks, and beginning enthusasts will learn how to make BBQ in an entirely different way. This is not just another BBQ book!Here's what's inside:- 50 amazing BBQ recipes that will inspire even the most seasoned BBQ fans, including recipes for beef, pork, poultry, fish, and seafood- Beautiful photography, plus step-by-step instructional photography that shows readers how to create every recipe- Expert cooking tips that Guga's fans have come to love and appreciate- Tutorials for techniques like dry-aging, smoking, deep-frying, and others
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.
Recreate the Connaught Bar's signature drinks at home, with over 200 recipes for cocktails and homemade ingredients Step inside one of the best bars in the world and learn how the Connaught Bar's virtuoso mixologists create 100 elegant cocktails - both contemporary and timeless classics - with easy-to-follow recipes and clear instructions on how to recreate them at home. Alongside expert guidance for essential bar tools, glassware, and spirits, there are 120 additional recipes for homemade syrups, infused spirits, and garnishes that Master Mixologist Agostino Perrone and his team use to make their signature celebrated drinks, including the famed Connaught Martini. Each cocktail recipe is introduced with a narrative from Perrone about the inspiration and ingredients that make these cocktails truly sensational experiences. With a foreword by legendary chef Massimo Bottura and a preface by Anistatia Miller and specially commissioned cocktail photography by Lateef Okunnu, The Connaught Bar is the ultimate cocktail recipe and hospitality book and companion. |Recreate the Connaught Bar's signature drinks at home, with over 200 recipes for cocktails and homemade ingredients| Agostino Perrone is Director of Mixology at the Connaught hotel and Connaught Bar in Mayfair, London. After moving from Italy to London in 2003, he worked at a variety of esteemed establishments before moving to The Connaught in 2008, where he has revolutionized the hotel bar scene. His unique approach to hospitality and mixology has garnered international acclaim and accolades. Maura Milia is Bar Manager and Giorgio Bargiani is Assistant Director of Mixology at the Connaught Bar, London. Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy, where he grew up. The restaurant is now in the 'Best of the Best' group on the World's 50 Best List. He has published a number of best-selling books, including Never Trust a Skinny Italian Chef and Bread is Gold . Anistatia Miller is an award-winning drinks historian and cocktail specialist. She is co-director with Jared Brown of Mixellany Limited, a consultancy company that specialises in spirits and mixed drinks. She has written, with Brown, more than 30 books, including Spiritous Journey: A History of Drink . Since 2011, the Connaught Bar has been in the top ten (including #1 twice) of the World's 50 Best Bars, which awarded Perrone the Industry Icon Award in 2022. Among the numerous additional honors, there are World's Best Bartender, Bar Mentor, and Hotel Bar from 'Tales of the Cocktail' Spirited Awards.
The definitive collection of 350 authentic Korean recipes for the home cook, from a star chef and culinary historian
The Sunday Times bestseller Ella Mills of Deliciously Ella is back with over 75 simple, colourful plant-based recipes that take less than 30 minutes to make and contain only 10 ingredients or fewer.
THE SUNDAY TIMES BESTSELLERTransport your loved ones to Bombay this Christmas with the gift of Dishoom''A love letter to Bombay told through food and stories, including their legendary black daal'' Yotam OttolenghiAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You''ll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.This beautiful cookery book and its equally beautiful photography will transport you to Dishoom''s most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.''This book is a total delight. The photography, the recipes and above all, the stories. I''ve never read a book that has made me look so longingly at my suitcase'' Nigel Slater
A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's Julia. The French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes. By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966. From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse. The definitive companion to Julia's groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.
Plant-based eating doesn't have to be complicated! The delicious recipes in this easy-to-follow cookbook are guaranteed to keep you inspired and motivated.
This cookbook combines recipes with step-by-step instructions for barbecueing almost any food imaginable. Recipes vary from Grilled Eggplant Dip and Asian Flavoured Vegetables, to Brazilian Coconut Prawns, Grilled Stuffed Chicken Breasts and Tandoori Lamb chops.
Ready to eat in just minutes and devoured in seconds, the grilled cheese sandwich is the perfect quick and cheap meal. Combining quality breads and cheeses, create fun and quirky recipes from ideas for breakfast, such as Greece is the Word (Labneh, Fresh Fig and Honey) or California Dreaming (Goats Cheese, Bacon and Avocado), to posh dinners including Wanna Date? (Hallomi, Dates, Harissa and Mint) and the Camembert Reynolds (Camembert, Turkey and Cranberry). And if that s not enough, why not have the Return of the Mac (Mac and Grilled Cheese) or the Sloppy Joe (Fontina and Meatballs) as a midnight snack? It's not all about savoury varieties though, there are also sweet treats such as the Please Sir, Can I have Some S more (Mascarpone and Chocolate) or a Banoffee toastie (Banana, Dulce de Leche and Mascarpone) amongst many others. All recipes are easy and quick to make at home so you can get your delicious cheese fix as soon as you need one!
The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson.
The Whole Fish Cookbookis the bestselling cookbook that has changed the waywe think about fish.Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites ever. Add to that a swag of awards, including: The Australian Book Industry Association's Illustrated Book of the Year in 2020; Andre Simon Food Book Award 2019; and two James Beard awards in 2020 Restaurant and Professional and the prestigious Book of the Year. The Whole Fish Cookbookwas also shortlisted as debut cookbook of the year in the Fortnum & Mason food & drink awards in 2020 and longlisted as Booksellers' choice in the adult non-fiction category by the Australian Booksellers' Association. As well, photographer Rob Palmer won the National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book.My cookbook of the year. Yotam Ottolenghi, The GuardianA mind-blowing masterpiece from one of the most impressive chefs of a generation. Jamie Oliver Josh Niland is a genius. Nigella Lawson We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook,Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to essentially the Perfect Fish and Chips, The Whole Fish Cookbookwill soon have readers seeing that there is so much more to a fish than just the fillet, and that there are more than just a handful of fish in the sea.
Take a culinary journey through the fantastical world of The Witcher with thoughtfully imagined, flavorful recipes inspired by The Witcher's expansive settings, characters, and lore. In this beautifully photographed cookbook, Anita Sarna and Karolina Krupecka, the creators of fan-favorite food blogs Nerds' Kitchen and Witcher Kitchen, share their meticulously-researched, immersive recipes that give fans a taste of the distinct flavors a witcher might sample as he travels the countryside in search of monsters to slay and coin to earn.These dishes celebrate local and seasonal ingredients while adding unique twists that form a culinary map of the Continent and beyond. Warm up over a bowl of fragrant stew or juicy baked fruit from the namesake trees of White Orchard; end a hard journey to Velen with a hearty, rustic meal at the local tavern; enjoy an aromatic snack as you stroll the markets of Oxenfurt; sample dishes from near and far in the diverse port city of Novigrad; dine on freshly-caught fish and mulled drinks on the islands of Skellige; feast on rich dishes in the sun-drenched climates of Toussaint and Beauclair; or forage on the perilous road to Kaer Morhen to learn the edible secrets of the witcher's keep. Transport your kitchen to another world with the tempting scents and flavors in The Witcher Official Cookbook. CD PROJEKT(R), The Witcher(R) are registered trademarks of CD PROJEKT Capital Group. The Witcher game (c) CD PROJEKT S.A. Developed by CD PROJEKT S.A. All rights reserved. The Witcher game is set in the universe created by Andrzej Sapkowski in his series of books. All other copyrights and trademarks are the property of their respective owners.
The cookbook companion to the groundbreaking fertility book, It Starts with the Egg
How women can improve their productivity, happiness, and physical well-being by keeping their natural cycles in mind and working with them (rather than ignoring them).In the Flo teaches women how to use their 28-day cycle to optimize their life by letting their internal clock and natural rhythms guide time management, diet, fitness, etc. (This is so simple and yet under-utilized it is shocking. It makes perfect sense when you think about it: You have different energy levels at different times of the month, different libido levels, etc. so why not use foresight to plan projects for when you are at your most effective, and understand when you need more emotional connection with others?)There are specific tips on what to eat and how to exercise depending on what phase you are in-and it works. Women are getting promotions, losing weight, and in one case thus far, literally clearing their endometriosis by using the cycle syncing method.
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.
A beautifully illustrated New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever.
The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok
Part cookbook, part memoir, part travelogue, and wholly original, F*ck, That's Delicious is rapper Action Bronson's comprehensive guide to the food, chefs, food makers, regions, neighbourhoods, and restaurants that every food obsessive should know
'The tips and trick are just brilliant.' Jane Dunn, author of Jane's Patisserie'Finally, an eco-friendly home guide that's relatable and we can all follow.' Sophie Liard, author of The Folding LadyOne change, any change, will make a difference to our precious planet.We all want to do our best for our homes and the planet, but it's often hard to find the time and energy to think of alternatives. Nancy Birtwhistle makes it easy with 101 indispensable tips, ideas and recipes that will help you to live a more eco-friendly life without giving up on any home comforts.This practical book from Sunday Times bestselling author and Great British Bake Off winner Nancy Birtwhistle is the ultimate guide to reducing your environmental impact while saving you time and money. Inside are tips and home hacks on everything from eco cleaning, upcycling and making the most out of your weekly shop to small-space gardening and creative crafts, plus a selection of Nancy's delicious recipes. Clearly explained, accessible and beautifully illustrated with black and white line-drawings, Green Living Made Easy is the perfect guide for anyone looking to pursue a more sustainable lifestyle but unsure where to start.
Geary's definitive book on cheesecake offers 200 recipes designed for the home cook for all types of cheesecake including no-bake and savory ones, a chapter devoted to sauces, and extensive tips and techniques.
"Nestled behind a leafy courtyard in San Francisco's Mission District, with the warm glow of lanterns illuminating well-worn wood counters, Rintaro is a beautiful escape; familiar and unexpected, bold and restrained. And its food is straightforwardly delicious: dashimaki tamago, juicy and piping hot, pork gyoza, each dumpling held together by a web of crispy batter, udon with hand-rolled noodles and a hot-spring egg, and a towering melon parfait with bright melon jellies that all but burst in your mouth. This is food that tastes both like Japan and California -- not fusion food -- but the food that you'd expect if the Bay Area were a region of Japan. Rintaro, the debut cookbook from this groundbreaking restaurant, translates the experience of a Tokyo izakaya to the home kitchen. Beautiful and idiosyncratic, Rintaro is both a master class in making homemade udon noodles, and plumbs the depths of true comfort in food, with recipes like its curry rice. With over 70 recipes showcasing inspiration and detailed instruction in equal measure, Rintaro is a book for anyone who loves Japanese food, from the curious novice to expats craving the tastes of home. It is a book that blends careful mastery with the pure delight of making the tastiest food, it encourages you to find the beauty in your own terroir and the heart in your own cooking." --
Seriously entertaining, this next-level cookbook is the follow-up that fans are waiting for. Packaged with a series look that gestures to From Crook to Cook but feels fresh with E-40's distinctive influence, this book will draw home cooks who love Snoop Dogg and E-40
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