This glorious tome gives a unique insight into the way that Heston works, with signature dishes from both the double Michelin-starred Dinner and triple Michelin-starred The Fat Duck. With a clothbound slipcase, luxurious gold foil, patterned edges, and illustrations from the genius that is Dave McKean, this special edition of Historic Heston is a book to treasure. British gastronomy has a grand old tradition that has been lost over time. Now our most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, still finds his greatest source of inspiration in the unique and delicious food that our sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key. Historic Heston charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with twenty-eight historic dishes, take them apart, put them together again and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660) and mock turtle soup (1892). Heston examines the history behind each one's invention and the science that makes it work. Ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose, he puts these dishes in their social context and follows obscure culinary trails. What all this adds up to is a colourful, idiosyncratic culinary history of Britain. You think you know about British cooking? Think again.

Here are all the essential recipes that every Aga owner needs to know - from how to cook a full English breakfast on an Aga, making soups, cooking fish and roasting meats, through to baking pies, cakes and breads. The delicious family food includes Beef stroganoff, Steak, mushroom and horseradish pudding, and Bacon and egg pie, and there are stunning dinner-party recipes such as Rillettes of duck with toasted brioche, Chicken in Marsala with oranges and shallots and Parmigiano, thyme and rosemary risotto.

The ultimate barbecue cookbook. Fire up the charcoal, grab the tongs and discover how to use smoke, spice and sizzle to mouth-watering effect with Barbecue.Try rubs, mixes, marinades and finger-licking barbecue recipes from around the globe. Over 150 tasty meals include cardamom chicken tikka, prawns with salsa fresca, and chargrilled pineapple with rum glaze, plus you can complement your cooking with exciting salsas and sumptuous salads. Each barbecue recipe has full instructions for indoor grilling as well as outdoor barbecuing, with think-ahead tips telling you what can be done in advance.

Yeah, chicken! There are so many ways to make it awesome and 30 of them are right here. Now it's your turn to do some cooking, yo! Use your skills as a chemist to concoct these recipes - all the required ingredients are listed, but the exact quantities are up to you. Here's a chemistry class you won't flunk. Apply yourself!

Run off your feet, and wondering how to cook a healthy and delicious family meal after work? Need to impress friends for dinner but don't want to spend hours in the kitchen? Then look no further.
Find over 700 fantastic recipes and 250 variations to suit today's busy lifestyle. Cook dinner in under 30 minutes, from preparing to serving. Packed with time-saving tips and techniques, cheats and clever ideas as well as mouth-watering photographs of every finished dish so you know exactly what you're aiming for.

Sweet treat recipes sure to delightPretty party treats, giftable minibakes, quick traybakes - Cupcakes and Mini Cakes offers all these sweet treat recipes which are sure to delight.Enjoy small, but perfectly formed, treats with these inspiring cupcake, minicake and cake pop recipes. Essential techniques ensure you get the best results every time. With over 100 recipes and step-by-step instructions you can excel at making and decorating cake pops, advance your embellishing skills and impress with your icing.

A gorgeous gift book as well as a cookery title, Dinner Deconstructed features 35 recipes as you've never seen them before, broken down into their individual ingredients and photographed in stylish still-life arrangements. Serried rows of vegetables and small heaps of flour turn into a comforting cauliflower bake, the ingredients of steak bernaise boil down to meat, peppercorns, eggs, butter and herbs, and key lime pie looks mesmerising before the ingredients are magically melded together in the kitchen.

From a perfectly golden roaster chicken surrounded with herbed potatoes to soups, salads, and casseroles that make myriad uses of the resulting leftovers, Easy Chicken Recipes by Addie Gundry is perfectly poised to answer home cooks' twin boredom with and reliance upon the old standby: a chicken dinner. This book includes easy appetizers like spicy chicken potstickers, inventive casseroles like Frontier Chicken and noodle casserole, comforting soups, backyard favorites like Buffalo Chicken Sandwiches and more quick and easy weeknight dishes for the oven, the skillet, the slow cooker, and the grill. Each recipe is paired with a gorgeous, full-color, finished-dish photo

Bestselling author and home cook, Melissa Hemsley gives you over 100 easy recipes that focus on UK-grown, easy-to-buy ingredients, cutting down on food waste and putting flavour first. Eat Green is a helping hand towards eating a lot more vegetables in a way everyone can enjoy together. These veg-packed and veg-centric recipes are simple to make and perfect for the whole family. Chapters include: One Pot and One Tray; Cook Now, Eat Later; Family Favourites; and 30 Minutes or Less. Simple swaps mean that meat and fish can be added in or taken away, so everyone can enjoy a delicious meal, whether they are vegan, vegetarian, enjoying a meat-free Monday or something in between.

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives — enabling them to bake the breads they love in the time they have available — make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

Following on from her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. These vegetable-based recipes are proper feel good food, and full of flavour.Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners' Question Time pilau and green beans with cashew nuts and coconut. And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion. To finish, there's a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake.Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.

A resourceful home cook, Chris Bavin uses his freezer efficiently, makes the most of leftovers and prides himself on producing healthy food fast for his young family. In this, his first solo cookbook, he shares over 100 of his favourite recipes (almost every one with a photo) and sets out his approach to no-fuss home cooking - get organised, plan ahead and save time. Pick up advice on savvy shopping, and learn how to use your freezer well, stock up the store-cupboard, and batch cook favourite family recipes. Be inspired by Chris's ideas for freezing flavours - try herb-and-oil ice cubes or frozen flavoured butters. And follow his nifty solutions to transform today's dinner into tomorrow's lunch, or use up half a forgotten courgette or fruit on the turn, so nothing is wasted. Inspiring and refreshingly practical, Good Food, Sorted is the kitchen companion for time-pressed cooks who want to put healthy, wholesome food on the table every day, without resorting to tins. There is a healthy variety of meat, chicken, fish, shellfish and vegetarian recipes - highlights include quick spicy sausage ragu, posh fish finger sandwiches and vegan chilli.

Grains as Mains satisfies your appetite for tasty, versatile and healthy grains, with over 150 fresh and exciting recipes, many of which are gluten-free. Ancient grains such as teff, quinoa and buckwheat, first cooked thousands of years ago, are now very much back on the menu. These grains are great for us, nutritious, protein-rich and have excellent textures. This comprehensive cookbook is overflowing with step-by-step preparation techniques showing you how to prepare and cook key ancient grains, from familiar favourites, like quinoa and polenta, to unexpected delights, such as teff and freekeh. With over 150 easy healthy recipes where grains are the star ingredient, from soaked buckwheat pancakes and cherry almond sauce, to Italian tomato and vegetable barley risotto, there is plenty of experimenting to do.

With a pie for every occasion and a tart for every season, Hamlyn All Colour Cookbook 200 Pies & Tarts will teach you how to bake all of your favourites at home - just like mum used to make. Including sweet classics like French Apple Flan and more savoury dishes like Stilton & Leek Tarts, this book will transform your kitchen into a first class pie shop and fill your home with the unbeatable aroma of freshly baked treats. Chapters on meat pies and hearty main dish tarts will make mealtime dining with your family a real treat. Finish off any dinner with a slice of fresh-out-of-the-oven pie and make sure that entertaining is simple by taking the guesswork out of making pastry and crusts from scratch. Each recipe is accompanied by easy-to-follow instructions and a full-page colour photograph to ensure perfect results every time.

The essential companion for every creative cook. With global herbs, spice and seasonings now widely available, cooking has never been more varied.Add exciting and exotic new flavours to your cooking with flair and creativity with this practical reference book. If you don't know your wasabi from your epazote this is the guide for you.With directions on how to choose, use, store and grow over 200 world herbs and spices, and over 100 recipes for blends, spice rubs and flavour-packed sauces this is the comprehensive reference for cooks of any skill level.

A comprehensive guide to preparing every type of meat, poultry and game,with more than 800 essential recipes and nearly 200 additional recipes for basics such as pastries, condiments, garnishes, stuffings, marinades and more. Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya. Since its original publication in 1938, the Larousse collection has withstood the test of time and trend to remain the world's most authoritative culinary reference book.

Eat meat, but eat less and eat better - that, if any, is this book's philosophy. That's not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes - you'll find recipes for all of these here. But read on and things get a little less carnivorous. In the Less Meat chapter, meat shares the limelight with other ingredients, and in Meat as Seasoning, scraps of beef, lamb, pork and chicken are eked out to give depth to a range of dishes. There are 120 recipes in total, ranging from meat feasts such as roast beef through to game stock and everything in between. Let's Eat Meat shows us how to enjoy meat, whether it is a prime cut or a scrap of meat used in a way that is thrifty but never mean. With an eye on welfare, it encourages us to spend money on eating less but better meat. But this is no revolution: here are recipes for dishes rooted in cultures where meat is a luxury, and so delicious you will return to cook them again and again.

Fresh, fast and easy Mediterranean recipes. If you are looking to recapture an amazing meal enjoyed on a Mediterranean holiday or just to enjoy the fresh flavoursome food that the Mediterranean has to offer, The Mediterranean Cookbook is perfect for you. This cookbook celebrates the healthy recipes and fantastic tastes that characterise the wonderful diversity of Mediterranean food, such as tapas, paellas and honey and spices.

Transition to a plant-based diet without giving up meat and dairy completely. If you're concerned about your health and the environment but aren't quite ready to commit to a fully vegetarian or vegan lifestyle, a flexitarian diet will work for you. Modern Flexitarian features 100 healthy, adaptable veg-based recipes alongside quick twists and suggestions that give you the freedom to enjoy meat, fish, or dairy from time to time. Complete with tips for getting started, nutritional
and dietary advice, and a sample weekly menu, Modern Flexitarian will
inspire and help you to embrace a mostly vegetarian or vegan diet with
ease.

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires uswith what to cook, but how flavour is dialled up and why it works.

Everything you love about Ottolenghi, made simple. Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready.

Discover how to turn pulses, grains and sea vegetables into pasta dough, spiralized noodles, soups, pasta salads, pasta bowls, and baked pastas. From nutrient-filled artisan pastas to seaweed noodles, Pasta Reinvented has over 80 protein and fibre-packed recipes that offer exciting flavour combinations as well as being a unique alternative to traditional pasta
recipes. Recipes are fully flexible with variations for making gluten-free and vegetarian options, and are complete with delicious pasta sauce suggestions so you can bring the best out of every dish. Pasta Reinvented is the perfect step-by-step guide to learning healthy pasta recipes that reinvent your favourite dish.

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bàcaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious.

The 140 recipes in the book include caprese stacks, zucchini shoestring fries, asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with wet walnuts and beets, crispy baby pizzas with prosciutto and rocket, scallops with lemon and peppermint, mackerel tartare, linguine with clams, whole sea bream, warm octopus salad, soft-shell crab in Parmesan batter with fennel salad, walnut and honey semifreddo, tiramisù, fizzy bellinis and glasses of bright orange spritz.

While contemplating a traditional s’more, mad genius Dan Whalen, the recipe creator behind Tots!, asked a tasty question: What would happen if you kept the essential s’mores architecturethree layers of gooey, melty, and crunchy - but changed it up? The result? More than 50 playful, irresistible recipes that completely challenge the definition of a s’more. Riffs range from classic - Salted Caramel S’mores, Nutella S’mores, and Lemon Meringue S’mores - to crazy. Think Avocado S’mores, S’moresburgers, and the Elvis - bacon, banana, and peanut butter nirvana. Enjoy your s’mores all year long! Every recipe is designed to be made in the broiler as well as over a campfire.

Make comforting, rich, rewarding meals without slaving over a hot stove. Try It! Slow Cooking allows you to sit back and relax while your preparation work is transformed into a hearty feast. Get your tastebuds tingling with more than 100 recipes in Try It! Slow Cooking. From classic casseroles and special occasion pot roasts to exotic tagines and traditional puddings you'll be serving up delicious dishes to your family and friends. Whether you have a slow cooker, oven or hob each recipe can be made using the method that suits you, and step-by-step instructions expertly guide you through key preparation techniques. Make mealtimes sensational with Try It! Slow Cooking.

Smoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Even better, it's something that anyone can do, whether you're cooking with an adapted bucket or a purpose-built Texan smokehouse. Smoking Meat is the ultimate mouth-watering guide to cooking with smoke. Whether you're whipping up some pork belly or spare ribs, Smoking Meat will have you experimenting with endless combinations of woods, heats, meats, cuts, rubs, and sauces. Impress your friends with over 50
inspired meat recipes for every taste, drawing on classic and adventurous ideas for meats from chicken to lobster and pork belly to venison. Smoking Meat is perfect for all foodies planning on hosting a barbeque or just treating your own tastebuds. Mouth-watering photos capture varying textures and colours of the meat to ensure that you're smoking meat the way you want to.

Whether you want to produce the perfect tart, bake a cake fit for a king or serve up a soufflé that won't sink, Step-by-Step Baking guides you through 350 baking recipes for every occasion. 80 classic recipes are fully illustrated with step-by-step instructions to ensure you're always on the right track and variations help you add a modern twist. Clear instructions, essential information on ingredients and advice on equipment and storage will help you bake with confidence and have your friends and family begging for more.From sweet to savoury, Step-by-Step Baking is the one baking bible that you shouldn't be without.

Step-by-Step Desserts is a highly-illustrated kitchen bible making it easy to master sixty-eight classic dessert recipes and hundreds of exciting variations. Fresh and contemporary, every stage of each recipe is presented with vibrant photography accompanying easy-to-follow instructions. Expanding your repertoire has never been more convenient, with an enormous amount of choice ranging from simple to adventurous. If you love classic Crème Brûlée, then try the White Chocolate, Earl Grey or Raspberry variety for a contemporary twist. If Soufflé is your favourite treat, indulge in chocolate, pistachio or lemon options.

With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time.

In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk – from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

This is the cooking bible from the food magicians at Buzzfeed's Tasty. Because this is Tasty, you know you can trust that the 150 recipes inthis book are all fun to make, inventive, simple to follow and extremely delicious. Find two sections to choose from: Impress Yourself and Impress Your Friends. Cook both fast and authentic recipes for your favourite classic dishes. Turn to Tasty for inspiration for special occasions like Christmas, birthday, Valentine's, date night, parties... What ever you fancy, you'll find an amazing recipe here.

Nothing beats delicious artisanal ice cream, and this bite-sized book is full of highly doable recipes that can be made in a home-cook-friendly ice cream machine. The craveable ice creams and frozen yogurts favourites include strawberry, pistachio, and vanilla but also creative combinations like Farmstead Cheese and Guava Jam Ice Cream and Wild Berry Lavender Ice Cream. Mix and match them into sundaes decked with crunchy "gravels" (delicious crumbly toppings), syrups, and more to create an unforgettable sweets experience.

Kelly Kwok, founder of Life Made Sweeter, provides great new flavors to try in your slow cooker. These simple and delicious recipes will have your favorite Asian dishes waiting for you right when you get home. With the press of a button, you can make authentic dishes that are healthier and tastier than their restaurant counterparts. You'll experience a wide variety of flavors; choose spicy, vegetarian, noodles or rice. There are even recipes that have 5 ingredients or less. Extra long day? Kelly’s fuss-free one-pot and skillet recipes will have dinner on the table in 30 minutes or less―and with only one pan to wash, cleanup will be a breeze. Whether you're in the mood for General Tso's Chicken, Pad Thai Noodles with Chicken, Beef Chow Fun, Panang Curry, Mapo Tofu or Tom Yum Hot and Sour Soup, you can have fast, delicious meals every day of the week the easy way.

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources both historical and modern, the book includes more than 125 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like chicken pie, mackerel with sorrel sauce and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus-delicious reminders of the depth and breadth of Britain's culinaryheritage. The book blends these tradition-based reinventions, by some of the finest chefs in England, Scotland and Wales, with forgotten dishes of the past worthy of rediscovery.

Outdoor cooking can be magical, so break out of the kitchen, light your fire, and enjoy delicious recipes you can rustle up when camping, dining al fresco, enjoying some beachside living, or having an off-grid adventure. Chef Nico Stanitzok and lifelong camper Viola Lex have teamed up to create more than 80 sweet and savoury camping recipes. Alongside traditional campfire favourites such as bbq chicken, corn on the cob, and kebabs, you'll find recipes for breads, grilled Camembert, pancakes, and even chocolate cakes baked inside oranges. The eclectic mix of recipes will satisfy the more adventurous outdoor cook, while the step-by-step instructions and evocative photography make the recipes easy to follow. Each recipe has a symbol that tells you the best way to cook it, be it an open fire, grill, or camping stove. Cook up glorious feasts at a festival, in a camper van on the open road, wild camping out on the trail, "glamping", or simply wild cooking on a picnic at the beach. As well as outdoor cooking hacks and clever tips, you'll find checklists of camping essentials and basic recipes for camping must-haves such as bbq sauce, ketchup, and dukkah.

Get the very best from the ingredients that you cook with everyday at home.Perfect for home cooks, keen to ensure they choose the very best and get the best results. Learn how to buy, store, prepare, cook, preserve and eat over 2,500 ingredients. Plus you'll learn about the best seasonal ingredients and discover complementary flavour pairings.Over 250 classic recipes from making pesto to fruity jams, with easy-to-follow, step-by-step instructions that you'll love making again and again.

Dr Michael Greger, founder of the wildly popular website NutritionFacts, takes his comprehensive, lifesaving science into the kitchen. Why suffer from disease and ill health when the right food is proven to keep you healthy, and without the side effects of drugs? We can avoid heart disease, cancer and our other biggest killers if we use food as medicine, and the How Not To Die Cookbook offers a sustainable and delicious guide to preparing and eating the foods that will prevent and reverse fatal diseases. Featuring over 100 easy-to-follow, beautifully photographed plant-based recipes, with plenty of recipes suitable for vegetarians and vegans, the How Not To Die Cookbook merges cutting-edge science with everyday ingredients from the supermarket to help you and your family eat your way to better health and a longer life.

Bored of pre-packed sandwiches and soggy salads? Reclaim your lunch hour and liven up your lunch box with The Lunchbox Book.
With more than 90 easy, healthy, and varied lunch ideas, including Hot Bean Burritos, Pumpkin and Pearl Barley Tabbouleh, Tofu Vegetable Ratatouille, and Carrot Spelt Spaghetti, you can change the way you think about your packed lunch.

Absolutely everything you need to know about meat. This is your one-stop guide to meat - how to choose, prepare, cook, and enjoy it. From slow-cooking for maximum flavour to hot-smoking or creating the perfect Sunday roast, this definitive guide has all the answers for keen meat cooks. Get the best from your meat with step-by-step preparation and cooking techniques, and learn the butcher's art with home butchery skills. Discover why cuts matter, how to recognize top-quality meat, the most reliable test for doneness, and much, much more. Cook more than 300 of the world's best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala beef, and Barbecued Moroccan Lamb. All the recipes include timing and temperature charts for perfect results every time, and there's expert advice on pairing meats with other foods for exciting flavour combinations.

Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. This is the perfect cookbook for curious cooks and adventurous foodies. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and to innovate.

No-fuss recipes for the ultimate comfort foods: soups, curries, chillies, casseroles, risottos, tagines, pot roasts, stews, and even desserts. With slow cooking, you can simply add some choice ingredients to the pot, let the slow cooker work its magic through the day, and come home to a delicious home-cooked meal - just "set it and forget it". You don't even need a slow cooker - each recipe gives instructions for both a traditional hob and oven method and a slow cooker method. Photographic guides show all the key preparation techniques step by step and explain which ingredients and cuts of meat work best, alongside practical advice on braising, stewing, poaching, pot roasting, and other techniques. You may be on a budget and looking to transform cheap cuts of of meat into tender, rich meals, or just time-poor but wanting to make sure your family have a healthy, home-cooked dinner. You may be embracing nose-to-tail eating with unloved cuts, or trying to reduce your food waste by transforming leftover ingredients into delicious dinners. With The Slow Cook Book you can save time and money and have everything you need to prepare nourishing one-pot meals.

Homemade soup is the ultimate comfort food: hearty, healthy, and wholesome. Discover over 150 tried-and-tested soup recipes, organised by ingredient, including classics such as Minestrone, Potato soup, Pumpkinsoup, and New England clam chowder, alongside more unusual recipes such as Portuguese potato and kale soup and Mango, coriander, and pomegranate soup.
Essential techniques are explained step by step, from making stock to how to puree, and there are handy tips on preparation and cooking times, freezing advice, nutrition information, and "cheap eat" symbols.

Let Try it! Cake Decorating inspire you to pick and mix from hundreds of fun and easy cake decorating ideas and techniques. Try it! Cake Decorating is the tastiest guide to the art of cake decorating. Learn how to build, pipe, model, and airbrush all types of cakes, including beautiful cupcakes and melt-in-the-mouth cake pops. Easy and impressive projects, from children's birthday cakes to wedding cakes, will allow you to master simple, but highly effective techniques, and step-by-step photography will teach you everything you need to know about cake decorating.

In this inspiring, witty and eminently sensible book, Nigella Lawson sets out a manifesto for how to cook (and eat) good food every day with a minimum of fuss. From basic roast chicken and pea risotto to white truffles and Turkish Delight figs, Nigella brings the joy back into the kitchen.