Top Ebooks in Cookery, Food & Wine
Featuring ALL the recipes from Jamie's CHANNEL 4 series - Quick and Easy Food . . . and more.
'Brilliant' The Sunday Times
Using five ingredients, cleverly combined, you'll conjure up THE most exiting NUTRITIOUS food, ready to tuck in to in less than 30 minutes . . . A tasty warm lentil salad, tender stem broccoli and earthy cooked lentils, drizzled in a generous helping of anchovy lemon dressing, and hot sliced chilli. Super green spaghetti in vibrant cavolo nero cabbage and garlic sauce, topped with creamy ricotta cheese. A super-easy Harissa chicken traybake, with baked sweet peppers, red onion and fresh mint. For a tasty treat, sticky sweet mango prawns cooked in fragrant curry powder, crispy sliced garlic and punchy lime zest. QUICK, EASY AND HEALTHY.
'The crazy good pork burger from Jamie Oliver's new book is so easy to make and it tastes unreal' Joe Wicks, The Body Coach
It's about making healthy and tasty food, quick and easy. With only five ingredients in each recipe, these are perfect fuss-free meals, packed with massive flavour.
Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.
With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice and Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from.
With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information.
Jamie's new cookbook takes the stress out of mealtimes and will inspire cooks and non-cooks alike with beautiful, crazily simple ideas . . .
Jacqueline Butler has an international following of over 270,000 engaged fans--her work is of the highest quality and the most desirable style.
Koftas are dumplings served with a variety of spicy gravies. They are very popular in India. Kofta is a great choice if you want to experience the Indian flavour. There are varieties of popular koftas like Lauki ke kofte, Malai kofta curry, Cheese ball curry, Shahajahani kofta curry, Hydrabadi kofta curry, and all of them are delicious dishes.
Biryani is a mixture of rice and vegetables. Biryani is an ancient Indian dish which was enjoyed by most of the great kings and rulers. There are a lot of popular varieties of biryani such as, Hydrabadi dum ki biryani, Awadhi biryani, Mewe ki biryani, Spicy biryani, Peshawari biryani, Handi biryani.
Feel Company Ltd
Instant ramen is a ubiquitous food, beloved by anyone looking for a cheap, tasty bite—including prisoners, who buy it at the commissary and use it as the building block for all sorts of meals. Think of this as a unique cookbook of ramen hacks. Here’s Ramen Goulash. Black Bean Ramen. Onion Tortilla Ramen Soup. The Jailhouse Hole Burrito. Orange Porkies—chili ramen plus white rice plus ½ bag of pork skins plus orange-flavored punch. Ramen Nuggets. Slash’s J-Walking Ramen (with scallions, Sriracha hot sauce, and minced pork).
Coauthors Gustavo “Goose” Alvarez and Clifton Collins Jr. are childhood friends—one an ex-con, now free and living in Mexico, and the other a highly successful Hollywood character actor who’s enlisted friends and celebrities to contribute their recipes and stories. Forget flowery writing about precious, organic ingredients—these stories are a first-person, firsthand look inside prison life, a scared-straight reality to complement the offbeat recipes.
An engaging introduction provides an insightful overview of the history and culture of the Teochew community, and 50 recipes for authentic Teochew dishes brings the refreshing flavours of this alluring cuisine nearer home
A former ballerina, Maggie Austin turned to baking when an injury ended her dancing career—and has since become one of today’s most sought-after cake artists, serving celebrity clients and even royalty around the world. Her design hallmarks are instantly recognizable to the legions of fans who follow her work: ethereal frills, dreamy watercolors, lifelike sugar flowers, rice-paper accents, graceful composition, and other impeccable details. Here, she shares a collection of her edible works of art and the methods behind their creation, with a “theme and variations” organization that shows how mastering any single technique can open the door to endless creativity. Each is broken down into clear instructions and illustrated with step-by-step photos that are easy to follow whether you’re a professional baker or an amateur enthusiast. From a single sugar blossom to a multi-tiered cake festooned with pearls and intricate appliques, there’s inspiration for bakers and crafters of all stripes.
巴黎專業甜點學院Bellouet Consceil&最高榮譽工藝師Jean Michel Perruchon誠摯推薦！
Le Ruban Patisserie法朋甜點坊金牌主廚李依錫、知名媒體人蕭彤雯 聯合大讚！
出版社 創意市集 (城邦)
Dr. Koufman defines the symptoms this shockingly common disease and explains why a change in diet can alleviate some of the most common symptoms. Dropping Acid offers a dietary cure for acid reflux, as well as lists of the best and worst foods for a reflux sufferer. The book’s recipes use tasty fats as flavorings, not as main ingredients; included are the recipes for tasty dishes that prove living with reflux doesn't mean living without delicious food.
The 2011 documentary Forks Over Knives ignited a revolution, empowering people to live healthier and happier lives. The film revealed the indisputable link between the average American diet—heavy in meat, dairy, and refined foods—and heart disease, stroke, cancer, and diabetes. It also showed how, by focusing on a whole-food, plant-based diet, these chronic illnesses could not only be prevented, but sometimes even reversed. Through its meal plans, website, and New York Times bestselling cookbooks, Forks Over Knives has proven that a diet based on fruits, vegetables, tubers, whole grains, and legumes isn’t just good for you, it tastes good too.
Now, Forks Over Knives shows you how to take your whole-food kitchen to the next level, adding international flair to every meal. Forks Over Knives: Flavor! showcases dozens of recipes—all exclusive to this book—accompanied by eighty gorgeous photographs that capture the flavors of cuisines from around the world, including:Black Bean Chilaquiles with Fire-Roasted Tomatillo SalsaMoo Shu Vegetable Wraps with Hoisin SaucePolenta Pizza with Summer Garden VegetablesPersian Yellow Split Pea and Eggplant StewThai Red Curry Noodles with Stir-Fry VegetablesGerman Marble Cake with Raspberries
Sure to please health-conscious eaters and the most discriminating palates, these oil-free, plant-based riffs on culinary favorites teach readers new techniques and introduce them to heady spice blends and a wide range of ethnic traditions from around the globe. Convenient, affordable, and wildly creative, Forks Over Knives: Flavor! is a must-have for the health-conscious cook.
Packable Paleo Recipes for Summer Getaways
Travel Tips to Vacation Paleo-Style
Mouthwatering Meals Featuring Local, Seasonal Fare
Ah, summer: the perfect time of year for tailgates, picnics, BBQs and sunny celebrations-and for delicious and healthy Paleo food! Written by two Paleo veterans and bestselling cookbook authors, The Paleo Summer Survival Guide is your go-to resource for a fun and healthy summer, Paleo style.Julie and Charles Mayfield have collected their top 12 no-fail summer recipes so that you can stay the Paleo course through every potluck, picnic and road trip adventure.Featuring travel tips and plan-ahead advice for fall (like freezing and canning so you can enjoy summer's bounty all year round), this e-book is a must-have for Paleo devotees and anyone looking to rejuvenate their health this summer.
Julie and Charles Mayfield began living a Paleo lifestyle in 2009 and haven't looked back since. They brought their love of home cooking and the Paleo movement to the masses through their first book, Paleo Comfort Foods (Victory Belt). When not in the kitchen, the Mayfields own and operate BTB CrossFitVinings, a CrossFit affiliate in the greater Atlanta area, where they have spearheaded several Paleo challenges for hundreds of clients, resulting in many inches lost and lives changed. The Mayfields live in Smyrna, Georgia. Their new book, Quick & Easy Paleo Comfort Foods (Harlequin Nonfiction) will publish in October 2013. Visit them at PaleoComfortFoods.com.
With an emphasis on great flavours and fresh, seasonal dishes that don't rely on substitutes or hard-to-source ingredients, Áine's style of cooking will appeal to everyone, from vegan-cooking enthusiasts to those simply wanting to dabble now and then. In Cook Share Eat Vegan, Áine has created the ultimate vegan bible, with more than 125 recipes that prove there's a place for plant-based food at every table.
Delight your friends with Crispy Cinnamon Potato Tacos, enjoy a warming bowl of Turmeric & Sweet Potato Soup, or indulge in a delicious Vanilla Panna Cotta. Discover recipes for every occasion and for all times of year - that just happen to be vegan.
'Finding the balance between health and indulgence, this book has a little bit of everything, from full-on comfort food to zen-inducing bowls to nourish from within. Discover the beauty of plant-based food and leave your preconceived notions at the door - it's time to cook, eat, smile (repeat)' - Áine Carlin
The average American consumes 218.3 pounds of meat every year. But concerns about mad cow disease, industrial feedlot practices, and self-righteous vegetarians have made the carnivorous lifestyle somewhat déclassé. Now, Scott Gold issues a red-blooded call to arms for the meat-adoring masses to rise up, speak out, and reclaim their pride.
The Shameless Carnivore explores the complexities surrounding the choice to eat meat as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological, and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What’s behind the “tastes like chicken” phenomenon? And, of course, What qualities should you look for in a butcher? The author also chronicles his attempt to become the "ultimate carnivore" by eating 31 different meats in 31 days (as well as every cut and organ of a cow) He includes tasty recipes and describes his experiences hunting squirrels in Louisiana attending the annual testicle festival, and even spending an entire, painstaking week as a vegetarian.
From the "critter dinners" he relished as a child to his adult forays into exotic game and adventures in the kitchen, Gold writes with an infectious enthusiasm that might just inspire you to serve a little llama or rattlesnake at your next dinner party.
This is the definitive book for meat lovers.
Lesson 1 is a culinary master class in the techniques essential to making stocks and soups, with 7 video demonstrations to guide you on making the perfect chicken stock, creamy vegetable soups, and more, along with 14 recipes and dozens of color step-by-step photographs.
Some say that the measure of a good cook is how well he or she makes a simple soup, and once you taste homemade stock, you’ll understand why it makes all the difference. The trick to delicious stocks and soups lies in using the best ingredients, combining them well, seasoning appropriately, and cooking them just enough to bring out the best flavor.
In this lesson, you’ll learn the fundamental techniques for making white, brown, and vegetable stocks, fish fumet, consommé, and dashi. Video demonstrations by food editor Sarah Carey will show you how to make the perfect chicken stock and a cream soup. Then, practice your skills with more than 14 recipes and variations for tempting classics like Tortilla Soup, French Onion Soup, Minestrone, Miso Soup, Creamy Tomato Soup, and Vichyssoise.
Lesson 1 includes the Basics, where you’ll learn about the equipment, knife skills, ingredients, and routines that will enable you to cook with confidence. Color photographs and video demonstrations teach you how to chop an onion, mince garlic, prep and chop fresh herbs, zest and suprême citrus, and more.
This amazing air-fryer appliance cookbook brings crunchy onion rings, vegetable tempura, and more to your table without making a mess or heating up your kitchen. Now you can eat delicious “fried” food, while staying healthy. Recipes include:
• Jalapeño Poppers
• Vegetable Dumplings
• Potato Chips
• Mac ‘n’ Cheese Bites
• Buffalo Cauliflower
• Fried Chick’n
• Grilled Cheese Sandwiches
Air fryers, popular in Europe for years, have taken the U.S. by storm, and this is the first air-frying cookbook for plant-based diets. This amazing air-fryer appliance cookbook contains 80 recipes, bringing you crunchy onion rings, vegetable tempura, and more to your table without making a mess or heating up your kitchen. Now you can eat delicious “fried” food, while staying healthy.
Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding.
Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.
A kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. In this wacky but eminently useful collection of kitchen hacks, you will learn how to outsmart tricky tasks and face down kitchen challenges (big and small) with innovative and clever ideas from Quick Tips, the most popular feature in Cook’s Illustrated magazine (900,000 circulation). Kitchen Hacks is a beautifully designed guidebook to hacking your kitchen . . . and beyond!
From the Trade Paperback edition.
The cuisine of Lebanon epitomizes the best of the Mediterranean diet, which is highly regarded for its positive health benefits. Abounding in vegetables, grains, fresh herbs and spices, poultry, and lamb, it yields meals replete with robust, earthy flavors. In Classic Lebanese Cuisine, Chef Kamal Al-Faqih presents 170 dazzling recipes that reflect the full breadth of authentic Lebanese cuisine. Featuring favorites such as baba ghannouj, tabbouli, and kibbi, this book also presents Al-Faqih's signature classics, like London broil layered with pita and garlic yogurt, and heart-healthy fire-roasted wheat with lamb.
With step-by-step instructions accompanied by full-color photographs throughout, this book makes Lebanese cuisine accessible to everyone who seeks to reproduce their favorite flavors and dishes—from the merely curious to more experienced cooks.
The Recipes of POST-FESTIVAL GREEN SMOOTHIE CLEANSE makes your body slim, sexy, energetic and healthy forever.
Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.
Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
Lorraine Wallace, wife of Fox Sunday News anchor Chris Wallace, writes her third cookbook, following Mr. Sunday’s Soups and Mr. Sunday’s Saturday Night Chicken, both New York Times bestsellers. An expert on making meals for the family, Lorraine presents recipes that are sure to bring everyone together on any occasion, from weeknight meals to holidays to game day. This cookbook includes heartwarming favorites like Beef Stew with Winter Root Vegetables and Mom’s Chicken and Rice Casserole as well as reinvented classics like Lobster Pot Pie and Chicken Cordon Bleu Pinwheels. She also includes delicious vegetarian and gluten-free options. As her first hardcover, Mr. and Mrs. Sunday’s Suppers is a keepsake her fans and family will treasure.
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Doctors, dietitians, and patients essentially take after the tapping: diabetes implies high blood sugars and controls it with eating regimen, exercise, and pharmaceuticals. On the off chance that one medication does not work, change to another, or include another. They all keep on chasing blood sugars like a wild goose pursue. At last, everybody is by all accounts baffled.
The motivation behind composing this book is to furnish you with logical and additionally down to earth information about diabetes: what works and what does not and why. At that point, you can utilize this data to take part in a meaningful discussion with your doctor and assume the responsibility for your diabetes.
Here Is A Preview Of What You'll Read...
What Is Diabetes?
Types And Symptoms Of Diabetes
Diabetes Complication And Progression
Understanding Diabetes Progression
And much, much more!
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Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.
Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.
But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.
Today's bad economy is forcing people out of restaurants and into the kitchen. But who has the time to cook? Dawn Hall shows home cooks how to prepare simple and fast food that's as healthy as it is easy on the budget. The Busy People's Fast and Frugal Cookbook is just the thing for today's economy minded meal makers.
Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including: Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce • Vietnamese Grilled Lobster Salad.
MARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence. Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more. Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific. In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts. Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation. Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques.
From the Trade Paperback edition.
Robin Olson popularized the cookie swap: a party where a group of people get together, bringing a large quantity of a favorite recipe or two of their own and trade with other guests so that each attendee leaves with enough variety boxes of cookies and bars to give out as gifts, care packages, camp mailings, etc. Included in COOKIE PARTY:
--176 recipes for classic and fun cookies, bars, no-bakes and simple candies (such as Peppermint Pinwheel Cookies, Butterscotch Bars, Lemon Melting Moments, Cappuccino Bonbons, etc.)
--Tips for entertaining a room full of bakers with savories, drinks and sweets
--Smart cookie shipping ideas
--Inspiration for coming up with your own cookies, displaying your special chef's touch
These 100 recipes for wholesome and nourishing vegan food from blogger, nutritionist, and Food52 author Gena Hamshaw help you make delicious vegan meals that deliver balanced and sustained energy. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal--things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena's simple techniques and fresh ingredients yield delicious meals. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.
Contains many easy, prepare-ahead recipes for dinner time success such as:
--Chicken Taco Salad
--Slow Cooker Cranberry Pork
Whether you are a busy parent on the go or you just want a quick dinner to warm your spirit, you'll be instantly hooked on this cookbook classic and its fool-proof Once-a-Month Cooking method!
Aarón Sánchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love.
And that’s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick.
With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego! As Sánchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!
Matzo and the story of its creation are the centerpiece of both the meals and the observance of Passover; it is eaten in place of bread and other leavened products for the holiday's eight day duration. Michele (Mikie) Heilbrun is the co-owner of Streit's, one of the top two matzo companies in the world. Now, she is sharing 35 recipes-- both from her family and fresh favorites-- for ways to cook with matzo that are so good, readers will want to make them all year round. Dishes like Matzo Granola, Caesar Salad with Matzo Croutons, and Matzo Spanikopita show readers just how delicious and versatile this ingredient can be. With its bright photography and fun package, this book is sure to become an instant seder (and anytime) must-have.
From the Hardcover edition.
To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers.
Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.