Her first cookbook is full of easy, fast and healthy recipes for everything from breakfast and speedy suppers to baked treats. London restaurant Leon was founded on the twin principles that food can both taste good and do you good. Savage Salads is about taste as well as health. It's about filling up, being satisfied, enjoying what you're eating and knowing it's good for you. Kristina Gustafsson from Sweden and Davide Del Gatto from Italy understand how to create punchy flavours and satisfying textures, all topped with grilled halloumi, chicken or fish.
Posh Eggs makes the humble egg the star of the show, with recipes that make a meal out of this easy ingredient. With a guide to the basics of cooking eggs, plus a photo for every single recipe, this is the ultimate gifty cookbook or self-purchase for egg addicts, expert chefs, and novices alike. The Bountiful Kitchen by Lizzie Kamenetzky: The Bountiful Kitchen shows how you can develop and transform leftover meals into a variety of separate and delicious dishes. Start with a master recipe based on one main ingredient and then turn the leftovers into interesting new dishes.
The Great British Bake Off: Bake the birthday cake of your child's dreams and make the annual party a stress-free occasion with these brilliant new recipes for delicious cakes, biscuits, buns, and bakes. Recipes for sweet and savoury treats will complete your perfect birthday party. Afternoon tea is a British tradition that has become a staple the world over, bringing people together over sumptuous scones and sponges, elegant sandwiches, marvelous macarons, and delectable cupcakes.
Teatime includes recipes for bakes, tips on perfect styling, as well as cooking know-how. A Handful of Flour: In this, their first, much-anticipated book, Tess Lister will show you how to choose the best flour for breads, pastry, pizza, cakes, tarts, biscuits and more. In her tea room in an idyllic medieval town near Tuscany, Forti bakes beautiful cakes that combine Italian traditions with her own modern twists.
This book is a collection of tarts, cakes, loaves, biscuits, and coffee-time treats born out of Melissa's signature style of baking. In addition to the reprint of the Dali book, this month features two more reprints from publishing house Phaidon. Both of these books are included in the special EYB members discount. The first is France: The Cookbook by Ginette Mathiot. The second Phaidon reprint is of the book Spanish cooks have trusted and relied upon since it was first published over 40 years ago.
True to its original title recetas de cocina it contains a comprehensive collection of authentic Spanish recipes, covering everything from tortilla to bacalao.
There are also menu plans, cooking tips, and a glossary and the book is fully illustrated by the famous Spanish graphic designer and illustrator Javier Mariscal. The recipes in this book are organised by the effect that food has on your body: The Foodie Teen by Alessandra Peters: The Foodie Teen offers nutritious, delicious meals from the inspirational, award-winning teenage blogger Alessandra Peters. Alessandra is on a mission to inspire others to embrace a healthy lifestyle. Her approach to cooking centres around eating unprocessed, real ingredients and her recipes are for everyone.
The Ten Commandments may have had a lot going for them, but they don't offer those of us located in the 21st Century much in the way of guidance when it comes to our relationship with our food. And Lord knows we need it. Enter our new culinary Moses, the legendary restaurant critic Jay Rayner, with a new set of hand-tooled commandments for this food-obsessed age. He deals once and for all with questions like whether it is ever okay to covet thy neighbour's oxen it is , eating with your hands very important indeed and if you should cut off the fat no.
The latest from the authors of the No. By showing that vegetarian food is endlessly varied, packed full of flavour and amazingly easy to prepare they want to spread the love for fruit and veg! Wholefood from the Ground Up: If you want to improve your diet and eat more wholefoods, but not sure how, then Jude Blereau, one of Australia's most authoritative, long-established wholefood advocates, will help you achieve your goals with her new book.
In addition to wholefood recipes there is clear information about what constitutes 'good' food, where to source it and how to use it to its best effect. Also advice on how to build your wholefood pantry from scratch as well as practical tips for planning and preparing food ahead.
At some stage we may all be faced with having to prepare food for friends and family who may not be able to eat 'normally'- older people and people with dementia, swallowing difficulties or other disability. This book will be invaluable for ideas for preparing finger food without compromising taste, textures and aromas. For some, desserts are not the priority when entertaining for some they are!
This book provides simple, inventive recipes, with tips, shortcuts and good advice for uncomplicated desserts that will still impress your guests. Australia's 'queen of chocolate' what a great title! She gives detailed explanations of steps and techniques, so you can create decadent treats - such as knockout chocolate mousse cake, sticky chocolate doughnut or the best brownie you've ever tasted.
He loves relaxed eating and entertaining using fresh seasonal produce, that he's either grown in his garden, fished or hunted - you can go to the market! Only 18, Amelia manages university studies, a busy baking schedule fulfilling weekly cake orders, sharing her creations on social media - and creating a cookbook! She shows us how to recreate her amazing creations sharing recipes for cupcakes, stunningly decorated cakes and indulgent pastries, cookies and slices, as well as her signature flavour-packed fillings, icings and toppings.
Edmonds the Best of Baking: The book is divided into four sections: The latest from Australian Women's Weekly: Last month's biggest trend - grilling and barbecue - continues its strong showing in May. Healthy eating books from nutritionists and bloggers also pop up frequently this month. There's an intriguing uptick in technique and "basic" books, and for the first time in a long time baking books don't dominate any country's list.
Quick meals round out the May trends. Esquire magazine calls Raichlen America's "master griller". Here he shares his seven steps to smoking nirvana and gives 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. Raichlen is on tour in support of the book; find dates and locations on the World Calendar of Cookbook Events. The third book in Ruhlman's "How to" series focuses on how to cook on your stovetop, featuring instruction plus recipes.
The book also provides advice about the tools you need and which ones you don't as well as tips on stocking your pantry for the greatest efficiency, flexibility, and flavor. Chef Lee Watson was once, in his own words, "the mightiest nose-to-tail carnivore of them all. Watch the World Calendar of Cookbook Events for his upcoming tour. This book was published in the UK last year. Now her bright photography, impeccable styling, and sweet storytelling can be found in a new cookbook.
Watch for a giveaway for My French Family Table to be announced soon. This book is also out in the UK this month, and it qualifies for the generous Phaidon discount. You can find details on the duo's tour on the Calendar of Events. Bestselling TV chef Lorraine Pascale is famous for putting together delicious recipes that are simple and easy to make, and now she's gone one step further: The inventive, repertoire-building recipes in Plated will help you cook and eat food you love without having to think so hard about it. Each recipe is rooted in a core technique, but it can also be customized according to peak produce and just what you're in the mood for.
The book features step-by-step prep instructions and menu ideas to take the stress out of cooking. C ooking With Loula by Alexandra Stratou: In Cooking with Loula, Alexandra Stratou invites readers into her Greek family's kitchen, revealing their annual traditions and bringing their recipes to life-with touching remembrances of Kyria Loula Kyria means "Mrs. The book is organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare. He shatters common barbecue myths and explains why dry brining is better than wet brining, how marinades really work, why rubs shouldn't have salt in them, the importance of digital thermometers, how salt penetrates but spices don't, and much more.
You can catch "Meathead" on tour; visit the Calendar of Events for dates and locations. From chefs creating new classics to everyday backyard heroes melding flavors to pitmasters setting new standards of excellence at competitions, this book explores the delicious evolution of a true American pastime. Recipes ranging from a dip of Iranian yogurt, spinach, and caramelized onions garnished with toasted walnuts to the increasingly-popular shakshuka all become accessible and inviting under Simmons' guidance.
You can find Marie's book tour information on the Calendar of Events. In this book are the secrets of creating who-knew treats: Recipes include ways to incorporate your dried creations in your baking, cooking, and even cocktails. From New Haven to Bar Harbor, the New England coast is home to some of the best lobster pounds and fish markets in the world, and this cookbook features delicious recipes from all around the region. The recipes are supplemented with profiles of more than 30 of the top seafood markets - their histories, their owners, and their specialties. Heartland by Lenny Russo: Lenny Russo, chef at Heartland in St.
Paul, Minnesota and a pioneer in the local field-to-fork movement, was inspired by the lakes, fields, farms and orchards of his adopted homeland. His restaurant's recipes showcase the fantastic bounty of America's Midwest. Melissa's Southern Cookbook by Melissa Sperka: Melissa Sperka learned to cook, like many people, from her mother and her grandmothers. She's passing these values on to her own children, and to the many readers of her blog, Melissa's Southern Style Kitchen.
She brings traditional family favorites but also adds her own spin to the recipes. Claudia's Cocina by Claudia Sandoval: Claudia brought with her a cooking background strongly influenced by her family's Mexican roots, as well as the seafood restaurant her grandparents owned when she was a child. Throughout the show she demonstrated a bright, versatile range of flavors and always made family the center of her dishes. Claudia is on tour supporting the book; check out the Calendar of Events for details.
In addition to well-loved dishes like kimchi and bibimbap, the book includes chapters devoted to sauces, desserts, and drinks as well as a list for stocking a Korean pantry. Don't toss those leftovers or pitch your beet greens! Sherri Brooks Vinton helps you make the most out of the food you bring home. These delicious recipes mine the treasure in your kitchen - the fronds from your carrots, leaves from your cauliflower, bones from Sunday's roast, even the last lick of jam in the jar are put to good, tasty use.
Plus you'll find creative packaging ideas and tips for creating a food swap in your community. You can learn more from Emily in person on her book tour. This cookbook is a tribute to the farmers, chefs and shoppers, who embrace their world-class market like no other.
Ellen is on tour promoting the book; check the Calendar of Events for tour dates. Infusing Flavors by Erin Coopey: This cookbook features recipes to infuse "mind-blowing" flavors into teas, bitters, liqueurs, aguas frescas, vinegars, oils, gastriques, shrubs, ice creams, and more. Infusing Flavors helps you identify which herbs, fruits, flowers, vegetables, and even seeds can be prepared and infused into all-natural food and drink recipes.
Watch the Calendar of Events for upcoming tour dates. The Naked Cookbook by Tess Ward: Aspiring artist Sara Zin turned 30 and hit a wall. She was hungry - starving - to find meaning in her art. Plus, she really wanted a home-cooked meal. The problem was that Zin didn't know how to cook, so she decided to learn how. And, as a painter, it was only logical that she paint every dish once it was prepared. This cookbook is probably a bit more suited to looking than cooking. Learn how to make the iconic dishes of NYC's Chelsea Market and witness the craft of the world's premier vendors with this behind-the-scenes look at America's leading food hall.
Chelsea Market Makers collects the expertise of the chefs, bakers, butchers, cheese mongers, and more-and presents a rare opportunity to learn their renowned techniques. Food and the City by Ina Yalof: Another behind-the-scenes look at the New York food scene, as told through the voices of the chefs, restaurateurs, waiters, and street vendors themselves. You'll hear from people as diverse as pastry chef Dominique Ansel, restaurateur Eddie Schoenfield, and David Fox, third-generation owner of Fox's U-bet syrup. From one of the most trusted names in preserving and organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking.
Double Cup Love by Eddie Huang: From the author of Fresh Off the Boat , now a hit ABC sitcom, comes a hilarious and fiercely original story of culture, family, love, and red-cooked pork. Facing an existential crisis, Eddie flew to China with his two brothers and a mission: This books explores Ripert's delicate relationship with his mother, how they bonded in the kitchen, and how he worked his way up in some of the most celebrated and demanding restaurants in Paris,.
Find out details of Ripert's book tour on the Calendar of Events. Out of the Orchard by Julie van Rosendaal: British Columbia's famed Okanagan Valley boasts rich, fertile soil, endless days of summer sun, and a pristine lake fed by pure mountain streams. This beautiful cookbook by Canadian bestselling author Julie Van Rosendaal is a collection of the best, triple-tested recipes for the annual bounty of Okanagan fruit. Joel and Dana's journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.
Find details on the duo's book tour in the Calendar of Events , and watch for a giveaway to be posted soon. Sirocco by Sabrina Ghayour: The eagerly awaited follow-up to top 10 bestseller Persiana , Sirocco will bring tastes of the East to Western-style dishes in a collection of delicious and accessible recipes.
With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats. This book is also out in the USA this month. From humble origins in a tucked-away corner of Latin America, the chilli pepper has found its way into the food of more than half the world. Intrepid food writer Kay Plunkett-Hogge is on its trail, following the chilli from the Americas to Europe, and along the spice routes to the Middle East, India, China and beyond, with recipes from around the world.
How to Cook Meat by Neil Rankin: As the title suggests, t his book is about 'slow cooking', but not using the slow cooker or some big outdoor smoker that most people just don't have. It's also not just about tough cuts of meat but also steaks, roasts, burgers and other items you might not think about cooking at low temperatures,. Master patissier Eric Lanlard, author of Cake Boy and other sweet-focused cookbooks, returns with another book crammed with deliciously achievable recipes, this time to teach you the skills and tricks to making the perfect afternoon tea.
The Weekend Baker by Paul Hollywood: Containing both sweet and savoury recipes inspired by cities from around the world including Paris, Copenhagen, Miami, New York, London and Naples, Britain's favourite baker takes classic bakes and gives them his own twist. Chicken and Rice by Shu Han Lee: Shu moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her Hokkien Chinese mother. The book highlights these recipes, from her mother's sesame oil chicken to ox cheek and venison rendang.
Although these are Southeast Asian recipes, Shu's seasonal approach to the very best of UK produce is reflected throughout this book. Postcards from Greece by Rebecca Seal: For all those who love or want to discover Greek food, Rebecca Seal shares her favourite recipes from her extensive travels in the country and celebrates Greece's regional specialities. Rebecca captures the very essence of the islands, using fresh produce and classic Greek flavors in remarkable combinations, all accompanied by beautiful photographs.
The Nordic Kitchen by Claus Meyer: In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavors in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries. Simply Vegetables by Sybil Kapoor: This beautiful vegetable book offers simple, modern recipes, and encourage readers to cook vegetables when they are at their very best and come into season-especially useful if they grow their own.
Each of the 49 featured vegetables is accompanied by practical information for preparation and culinary notes with options for different ways of cooking. Good Good Food by Sarah Raven: Sarah is not only an inspirational cook, but also a qualified doctor. Here she brings together her unique talents to offer a broad canon of recipes, sharing her medical knowledge to explain exactly how and why certain foods help protect your body and give you the best possible chance of a longer, healthier life.
Petal, Leaf, Seed by Lia Leendertz: This ambitious book shows you how to unlock the hidden larder of tastes and textures in your garden. Divided into three sections, each of which has its own growing guide, Petal covers spring, summer, herb and vegetable flowers; Leaf covers annual and perennial herbs, exotic and fruit leaves; Seed covers nuts, and herb, vegetable and flower seeds. Chef on a Diet by Sophie Mitchell: What could be more difficult than to be on a diet when you work with food?
In her new book, executive chef Sophie Michell reveals the recipes she herself has used to lose weight despite spending all day, every day, surrounded by food. Sophie has developed this diet with an emphasis on flavour, so you'll never feel like you're missing out. Livia's Kitchen by Olivia Wollenberg: Livia's Kitchen combats the notion that in order to eat healthily you have to stop enjoying the sweet treats and indulgent flavours that you love. By replacing traditional baking ingredients such as flour and butter with natural alternatives like coconut oil, nuts, dates and superfood powders, this innovative cookbook offers healthier options for all of your favourite sweets and desserts.
The premise of this book is that with a perfectly stocked kitchen shelf, you just need to pick up two fresh ingredients and you can make a delicious meal. The Kitchen Shelf prescribes 30 shelf essentials of which there are 10 "key" essentials: A can of chickpeas, a bag of rice, a can of tomatoes, a bag of flour, a jar of peanut butter, a box of eggs, a bag of pasta, a can of coconut milk, a bar of chocolate, and a bottle of milk. Ice Cream is the latest addition to this fail-proof Italian cookbook series. Step-by-step instructions and photography guide readers through the preparation process and ensure success every time.
Chapters cover ice creams, sorbets, frozen desserts and chilled desserts. Ice Cream will be published outside the UK on June 4. Vegetables by The Silver Spoon Kitchen: This month finds two books in the series. This second tome includes a variety of vegetable preparation methods, covering salads, steaming, boiling and stewing, grilling, frying, roasting and baking. King and Myers, aka the Hairy Bikers, have been entertaining and feeding Britain with their unique blend of delicious recipes, cheeky humour and motorbike enthusiasm for years now.
Following on from their multi-million selling diet books, the duo is back with more delicious low-cal recipes, that can all be made under 30 minutes. Nutritional Therapist Barbara Cousin's latest book and is packed full of up-to-the-minute recipes put together in a completely new format, with sound advice on all the latest information on nutrition. The recipes are quick and simple to prepare using easy to obtain ingredients whilst creating food that is both health promoting and delicious.
In the Kitchen by Simmone Logue: Logue and her kitchen team ice hundreds of cakes, bake tens of thousands of pies and stir more than a thousand casseroles of beef bourguignon a week. But this consummate professional hasn't lost any of the passion or forgotten any of the secrets that made her a great home cook in the first place.
Every recipe in this collection has a special place in Simmone's heart and marks a milestone on her journey. In the Kitchen was published in Australia in March. Real Food Projects by Kate Walsh: For too long we've been sold the idea that making our own food is difficult, time-consuming and not worth the effort. But self-taught cook and sustainable food advocate Kate Walsh knows that learning how to cook a few kitchen staples from scratch, using fresh local and seasonal produce, is the best way to improve your health and that of our food system.
Real Food Projects is your handbook to 30 essential cooking skills like making sausage and churning butter. This book was published in Australia last month. Eat the Week by Anna Barnett: Another April Australian release, Eat the Week is inspired by our different moods as we navigate the week. There's everything from weekend brunches and comforting dishes packed full of carbs to nutritious salads and zesty Asian noodles for when you want something lighter, plus cheats, insider tricks and imaginative ways with leftovers. On Mondays it's all about simple dishes, healthy-eating resolutions, minimum fuss and robust flavours; on Saturdays, when you have more time to shop and cook, things get a bit more extravagant.
This book's title is very similar to the Barbara Cousin's book, but with an emphasis on quick. Callum and Themis, drawing on the most popular course in their cooking school Sprout, present over 70 simple, quick and achievable recipes for fresh, healthy, flavoursome food. The book is divided into four seasonal chapters, each with a collection of recipes using readily available ingredients in season, with suggestions for substitutes.
This book was published in Australia in March. Making good beer at home is easy, and oh so cheap. Brew takes the novice beer-enthusiast by the hand and talks you through the process. You don't need to go out and buy loads of equipment; with a plastic bucket or two, you can make great craft beer and customize it to your own tastes. Brew features recipes for a variety of beer styles.
Food for Friends by Various Authors: The book include eight chapters of ideas for: From the hugely popular online community Slow Cooker Central, a second book with over recipes that should keep you going through the winter. Organised into 14 chapters covering casseroles, curries, soups and roasts and even cakes, fudge and play dough! The theme is to help everyone prepare and cook great meals quickly and easily, by knowing some simple time-saving techniques.
The biggest April trend is grilling and barbecue, fitting as the Northern Hemisphere heads into cookout season. Vegetables continue to get their day in the sun, and first-time blogger cookbooks abound. You'll also find emphasis on bold flavors and on Middle Eastern and Mediterranean ingredients in many of this month's new books. Planning a meal can become quite complicated when family or guests have different dietary requirements. In this book, screenwriter, producer, and cookbook author Anna Thomas offers solutions for reuniting our divided tables. The New Mediterranean Jewish Table: The Elements of Pizza: It offers scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more.
Fans of Paltrow's GOOP lifestyle publication will appreciate this book, which is filled with quick recipes containing little or no sugar, fat, or gluten. The recipes are desribed as "surprisingly tasty. Christine Moore is one of California's most acclaimed bakers. Here she shares her best recipes, each adapted and carefully tested for the home cook. Extensively photographed and rich with Moore's down-home warmth and wisdom, it inspires home cooks to make her rustically beautiful, always delicious cookies, cakes, pastries, savory baked goods, and more.
Check out the Calendar of Events for book tour details. Now she's sharing her wealth of knowledge so everyone can enjoy delicious cocktails without going to a swanky bar. Enter our contest for a chance to win a copy of Zen and Tonic , and pick up great cocktail making tips in our author interview with Jules.
Tired of plain vanilla and chocolate? This book combines new and exciting flavors of cake, fillings, and frostings-everything from pink peppercorn cherry to bourbon butterscotch, and pumpkin vanilla chai to riesling rhubarb and raspberry chocolate stout. Watch for an upcoming promotion for Layered and view Tessa's book tour dates on the Calendar of Events. It seems like everything old is now new again with classic, home-style desserts like doughnuts and whoopie pies resurging in popularity. Despite this trend, few books have been published on the topic of Jean Anderson's latest effort.
The renowned author and food writer uses her years of expertise to put together a collection of attractive desserts that range from silky, rich puddings to hot, baked cobblers. Check out Jean's book tour details in the Calendar of Events. No more sad desk lunches or soggy picnic sandwiches with more than one hundred recipes for inventive, wholesome dishes that are ready to roam.
Recipes in the book are vegetable-forward and feature a selection of grain bowls built to go, but there are some desserts and indulgences as well. Within the Spanish culinary pantheon, Basque cooking from the north is considered one of the country's most fascinating and essential traditions. They also share dishes from their award-winning New York restaurants. At his many successful restaurants, including New York City's famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods. In this book, readers will learn how Cardoz amplifies the flavors in recipes that he cooks at home, where even the humblest of ingredients-such as eggs, steak, and vegetables-benefit from his nuanced use of spice.
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today , she shares easy, generous dishes, both traditional ones and her own new spins.
Find details on Pati's book tour in the Calendar of Events. In somethingtofoodabout , Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world.
Check out the Calendar for details on Questlove's book tour. Helene An, executive chef and matriarch of the House of An, is hailed as the "mother of fusion" and was inducted into the Smithsonian Institute. America's Best Breakfasts is a celebration of two of this nation's honored traditions: Short Stack Vol Even though it's known as the "pie plant", there is so much more to rhubarb , as author Sheri Castle has proven with this volume in the Short Stack series.
Through recipes like pork chops with rhubarb pan dressing and rose-rhubarb trifle, Sheri shows us that this springtime stunner deserves our year-round attention. View Sheri's book tour details in the Calendar of Events. When Rachael Ray wants to tell her 2. This handbook condenses Venezia's expert advice from 25 years behind the butcher block, giving every weeknight shopper and grill enthusiast the need-to-know information on meat grades, best values, and common cuts for poultry, pork, lamb, veal, and beef.
The Wurst of Lucky Peach: Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that's traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.
Find details on author appearances in the Calendar of Events. In barbecue, "old-school" means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals. Master of the Grill: If you are looking for something a bit less intense than traditional pit smoking, the ATK editors offer Master of the Grill , part field guide to grilling and barbecuing and part cookbook.
In addition to the exhaustively tested recipes, the book includes a section that covers the pros and cons of gas and charcoal grills and explains the tools you'll use with them. The second ATK book this month focuses on the art of preserving produce, which has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. Tarts by Frederic Anton: T wo of France's most critically acclaimed chefs come together to produce a book filled with a variety of tarts.
The book is divided into three sections: Most recipes occupy a single page with simple, clear instructions illustrated with one full-page photograph that displays the result like an objet d'art. This is the English edition of a book published in France in Sisters Jasmine and Melissa Hemsley share their principles of healthy home cooking built around gut health, whole foods and affordable ingredients.
Recipes range from reworked classics and prepare ahead dishes to breads, desserts and bakes. The book is packed with more of Ella's trademark simple yet tempting plant-based, dairy-free and gluten-free recipes. Dana Shultz founded the Minimalist Baker blog in to share her passion for simple cooking and quickly gained a devoted worldwide following.
Now, in this long-awaited debut cookbook, Dana shares vibrant, simple recipes that are entirely plant-based and mostly gluten-free. All recipes either require 10 ingredients or less , can be made in one bowl, or require 30 minutes or less to prepare. The Power Greens Cookbook: Acclaimed cookbook author and blogger Dana Jacobi expands your culinary repertoire and introduces the fifteen Power Greens-from arugula to watercress-that are loaded with health-supporting nutrients and phytochemicals. Jacobi also shares simple cooking techniques that help you prepare these super veggies quickly.
Great Bowls of Food by Robin Asbell: C ookbook writer Robin Asbell shares her favorite bowl food recipes, as well as a handy chart that helps readers to mix and match ingredients at a glance to create the perfect bowl. REcipes include rice bowls, grain bowls, and low-carb, high-protein Buddha bowls. Check out the Calendar of Events for Robin's book tour dates. In step-by-step photographs, "vegetable butcher" Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke.
Odell Beckham Jr. and His Mom Get Super Bowl-Ready With Grape Jelly Meatballs
Additionally, more than original, simple recipes put vegetables front and center. This cookbook highlights the Southern ability to create satisfying flavors from the simplest, freshest ingredients. The classic vegetables that we all know and love are represented, but lesser-known but equally-celebrated ones, such as Jerusalem artichokes and ramps, also make an appearance.
The recipes in the book pay homage to classic Southern dishes while offering modern interpretations for the home cook. Israel Eats by Steven Rothfeld: Rothfeld, a world-class photographer, spent several months traveling through Israel to explore the vibrant food scene. The locals guided him from one great restaurant to another, and to growers and producers of fine foods as well. This book is a delicious compilation of stories, recipes, and stunning photographs of Israel's food culture today.
Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. This hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. Tokyo Cult Recipes by Maori Murota: While many people enjoy an almost cult-like reverence for Japanese cuisine, they're intimidated to make this exquisite food at home.
In this comprehensive cookbook, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone. The book is inspired by Murota's memories of growing up in Tokyo, and was previously published in UK and Australia last year. With over recipes inspired by the old-world glamour and elegance of St Tropez, The South of France Cookbook takes you on a journey to discover the culinary secrets of the town and delicious recipes that embody the region.
Whether you're looking for a savory breakfast, an early evening cocktail, a healthy yet delicious lunch, or a meal-making dessert, the South of France cookbook has something to offer. S ustainable food expert and founder of Belcampo Meat Co. Anya Fernald's approach to cooking is anything but timid: And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients.
My Healthy Dish by My Nguyen: In , My Nguyen-a mother of two with a background in finance and dreams of becoming a dietitian-logged onto Instagram and started posting photos of meals she was making for her family on a regular basis. Her posts attracted more than 30, followers in four months, so she decided to give them more of what they were requesting via a blog titled My Healthy Dish.
In her first cookbook, My presents more than eighty-five new family-friendly recipe. When the days turn hot, ice pops are a natural, as are slushies, granitas, frozen yogurt, ice cream, shakes, floats, and more. In Icy, Creamy, Healthy, Sweet author Christine Chitnis provides recipes for treats that use fresh fruits, vegetables, and herbs, that are free of refined sugars, and that include vegan and dairy-free options. Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus.
Kelly and Erinn are stars on the rise: Whole Bowls by Allison Day: Day is the nutritionist and food blogger behind Yummy Beet. Her meal-sized bowl recipes showcase her love of this cozy serving dish, staying true to her philosophy of eating with visually alluring, seasonal, and delicious food you can feel good about. Along with more than fifty full-meal, vegetarian, vegan, and gluten-free recipes not to mention the dozens of mini recipes-within-recipes , these pages contain an innovative, easy-to-follow "Whole Bowls Formula" to build your own creations for quick, everyday lunches and dinners.
Diva Q's Barbecue by Danielle Bennett: Diva Q's aka Danielle Bennett's backyard barbecue book is packed with simple recipes for casual, down-to-earth family food. Get started with the six recipes you need to know most, then move to chapters on appetizers, pork, bacon Diva Q's claim to fame , beef, fowl, seafood, and more.
The book also offers guidance on everying from getting great char marks, to picking the right meat--and even points you to Diva Q's YouTube videos for extra help. This book is 'Full of recipes you want to cook' says Diana Henry. This is a cookbook for people who are looking for inspiration rather than instruction; one that will make you look at familiar ingredients in a new light, and welcome new ones with open arms.
Cloake offers an ingredient for each letter of the alphabet - twenty-six of her favourite things to eat, and recipes using them which will change the way that you think about these ingredients forever. Vegetable Perfection by Mat Follas: MasterChef UK winner Mat Follas uses his considerable culinary skills and understanding of flavor to bring a selection of wow-factor vegetables dishes for vegans, vegetarians, and non-veggies alike. Organized by type, there are recipes for root veg, green veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet veg, shoots and stems, mushroom and fungi, as well as recipe's for a well-stocked chef's store cupboard.
Salads for All Seasons by Peter Gordon: In this beautiful book, internationally acclaimed chef and 'godfather' of fusion cooking, Peter Gordon, encourages you to throw away any preconceived ideas about what makes a salad and to instead create inventive, mouth-watering dishes that you'll want to make time and again. Stay tuned for a promotion of Savour to come shortly. In the meantime you can view Gordon's book tour details in the Calendar of Events.
Summers Under the Tamarind Tree: This contemporary Pakistani cookbook celebrates the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former city lawyer turned food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through recipes while celebrating the heritage and traditions of her home country.
Watch for a p romotion to arrive very soon, and check out the World Calendar of Cookbook Events for Usmani's book tour dates. The Cardamom Trail by Chetna Makan: Examples include a sponge cake with a cardamom and coffee filling; puff pastry bites filled with fenugreek paneer; a swirly bread rolled with citrusy coriander, mint and green mango chutney; or a steamed strawberry pudding flavoured with cinnamon. Perfect Plates in 5 Ingredients by John Whaite: Known for his baking, the GBBO winner branches out in his latest book.
Here he offers pared back recipes that are simple to cook but stunning to serve.
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Founded in , Lidgate's is a year-old family business that has become a treasured landmark in London's Holland Park. Bring their knowledge into your own kitchen with a cookbook that focuses on helping you achieve the best-tasting meat at home. Rather than a lengthy farm manual, or a nose-to-tail guide to eating, you'll find simple ingredient pairings, creative ideas for every occasion and secrets of the trade. Grillstock have been pioneers of the American barbecue scene in the UK since with their original BBQ and music festival.
Here they provide more than recipes - including Grillstock secrets - plus favourites from the Smokehouse menus. You'll also find tips on mastering the low 'n' slow style. Spain's most popular cookbook, Recipes , was published in , and sold over 3 million copies in Spain. Quick and Easy Spanish Recipes culls the quickest and easiest recipes for an updated collection geared toward busy home cooks. This and all the following Phaidon books are published worldwide this months.
Where to Eat Pizza by Daniel Young: The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you'd expect to know. The Kitchen by Olafur Eliasson: Octaphilosophy explores one year in his restaurant. Divided into five chapters - breakfast, snacks, light lunches, main dishes, and sweet treats - readers can expect bright, fresh flavours.
This book will appeal to raw food fans, the health conscious, and lovers of all things Nordic, and it too is eligible for the EYB Member discount from Phaidon. Hage is regarded as an authority on Middle Eastern home cooking. Her new cookbook seamlessly blends the Western trend of reducing meat consumption with the ancient culture of largely vegetarian, mezze-style dining.
You can read more about the book in our author interview with Salma. Don't forget to enter our contest for a chance to win a copy of the book, and note that this book qualifies for the EYB Member discount from Phaidon. Including brand-new dishes that have been developed especially for the book alongside iconic eatery favourites, all the dishes are super-quick and made with easy ingredients. Since opening the hugely popular Pear Cafe nine years ago, Elly Pear has been on a quest for good food and new ideas.
Having found real results sticking to the 5: Since , Byron's restaurants have become renowned for as the place to head for a proper hamburger. Founder Tom Byng and head chef Fred Smith know everything there is to know about burgers. Along with plenty of other comfort foods chicken wings, onion rings, meatloaf, ranch salad, cherry pie, brownies and more , this book shares Tom and Fred's brilliant recipes and insider tips.
In Everyday Seafood , top chef Nathan Outlaw offers brand-new recipes for all kinds of fish and shellfish. With simple tips on what to look out for when buying seafood, which fish are sustainable, simple cooking techniques and how to plan seafood menus, Nathan's fabulous recipe ideas will ensure that you make seafood part of your everyday cooking. A 24 Hour Cookbook by Michael Reid: With RAW and GRILL side by side, and open from early morning until midnight every day, M venues offers diners endless opportunities, and this new cookbook presents them both.
With essays and recipes covering a full 24 hours in these iconic London restaurants, M: A 24 Hour Cookbook showcases the very best the restaurant has to offer. The first cook book from the MasterChef Champion showcases Simon's unique approach to fine dining at home and shares his tips, tricks and signature recipes to take your home-cooking to the next level. Throughout the book Simon presents a collection of elegant and delicious dishes such and includes invaluable tips on how to maximise flavours and textures, as well as how to plate to perfection.
Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes. In The Saffron Tales , Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. Entomophagy - eating insects - is hardly a new phenomenon, but it is currently experiencing a rise in popularity.
Restaurants are dishing up insects, the UN is publishing reports on the merits of insect-heavy diets and the Nordic Food Lab is exploring how delicious insects can be if one has an open mind. The great British pudding, versatile and wonderful in all its guises, has been a source of nourishment and delight since the days of the Roman occupation, and probably even before then.
By faithfully recreating recipes from historical cookery texts and updating them for today's kitchens and ingredients, Ysewijn has revived dozens of beautiful puddings for the modern home cook. April features three reissues of classic cookery books from publisher Grub Street: Is There a Nutmeg in the House?
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It contains a selection of her journalistic and occasional work from four decades. In addition there is a considerable amount of unpublished material, none of the which appears in any of her other nine books. A History by Colin Spencer: Spencer's comprehensive book, reissued in paperback for the first time in fifteen years, explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food.
A Michelin three-star French chef divulges his tips and tricks garnered over nearly four decades in the kitchen along with suggested wine pairings for each dish. Photographs of his beautifully prepared recipes are complemented by the spectacular land- and seascapes of the south of France-rolling vineyards, olive groves, shady terraces, bustling summer markets, and medieval towns aglow in the warm golden light of afternoon sun. Five Morsels of Love by Archana Pidathala: Our first ever Indian book in the roundup is a s elf-published book with a fascinating back story.
Five Morsels of Love is a collection of over heirloom Andhra recipes based on G. Nirmala Reddy's Telugu cookbook Vanita Vantakalu. In the book, Pidathal Nirmala Reddy's granddaughter captures a cross-section of their family recipes. With anecdotal stories and narrative introducing the reader to the flavors of Andhra Pradesh, this cookbook not only has detailed, well-curated and tested recipes, but is also an interesting and enjoyable read. See her book tour dates in the Calendar. A Free Range Life: The fourth instalment in Annabel's series of seasonal publications, Share the Love brings together more than soul-warming eating ideas, including everything from cosy brunches and hearty oven bakes to zesty winter salads and easy Asian dinners.
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Great ideas for make-ahead meals, family friendly sausage recipes and bento lunchbox ideas are combined with best-ever chocolate baking, citrus desserts and Annabel's favourite autumn preserves. For those who want to be really organised there's a six-week meal planner and lots of ideas for entertaining, including vegetarians and gluten-free guests.
Following on from her popular blog about her adopted city of Florence, Emiko transports readers to the piazzas of the city with a collection of delicious recipes and stunning photographs from Tuscany's capital.
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From pastry shops and bakeries to butchers and Eriko delves into the stories behind the dishes, their culinary history, and gastronomic traditions. The skills that Walsh has been teaching the in her classes in Sydney are now being shared in her first book. She's a passionate believer that learning how to cook a few kitchen staples from scratch, using fresh local and seasonal produce is the best way to improve your health and that of our food system.
Even if you're a kitchen rookie, she'll have you churning your own butter and slathering it on your own no-knead-bread, barbecuing your own homemade sausages or using the season's freshest fruits to make your own cordials. Step-by-step instructions and photographs guide you from start to finish. Following on from their TV Series of the same name the two ex Masterchef cooks travel from the west coast, to the north, and then to the east coast of Australia to explore taking great delight in exploring what's cooking and the incredible produce of each spectacular region.
Hot, Cold, Hand, Cheat. Producing a beautiful pie for dessert is always impressive, and with 60 to choose from in this book, there's something for everyone. Nutritionist and caterer Jacqueline regularly appears on Australian radio and television. In her first book, she has created sixteen seasonal menus from wholefood recipes to be served as part of a larger meal for family and friends. If you only have a few pots on your balcony or a large plot Stephanie will show you how to get your kitchen garden started.
She explains how you can plant, grow and harvest 73 different vegetables, herbs and fruit. This is an updated paperback edition Vol. A new edition of this classic cookbook that has been in print for 30 years. Various versions can be found on many EYB members Bookshelves. If you have any interest in Asian cooking this comprehensive tome - with over recipes from 16 countries - is one you should have in your collection. March is the month for cookbook competitions and, not surprisingly, a corresponding upswing in the number of new releases. The standout theme this month is Italy - there are five cookbooks focusing on the country, a city or region within it, or one of its signature foods.
Contradictions are also present, with books on solo cooking and cooking for a crowd landing right next to each other on our list. Farms and farmers' markets inspire several tomes and we see the usual tug between healthy eating and sweet indulgences. Several veteran authors have new books out in March as well. The popular blogger indexed on EYB returns with a book that rejiggers her recipes, helping home canners enjoy the flavors of the season without the refined sugars. You can learn more about the book in our author interview and enter the EYB contest for your chance to win a copy.
Marisa has many dates booked for her upcoming book tour. Modern Eclairs by Jenny McCoy: Move over, macarons; catch you later, cupcakes: At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to be embraced, not feared. She does the math so you can enjoy great food without endless leftovers. After baking several batches of yellow cupcakes and chocolate cupcakes , I wrap the cooled cakes tightly and freeze them for up to a month. When the first gathering or party comes along, I defrost as many cupcakes as I need, fit a pastry bag with a star tip, fill the bag with frosting and pipe out swirls of frosting over the top of each cake.
It's a pretty and fast way to frost and decorate in one easy step. Alternatively use a thin spatula to spread the frosting over the cupcakes. In the video below Dan Lepard shows three different ways to use buttercream to make your cupcakes look really impressive. In order to see this content you need to have both Javascript enabled and Flash Installed.
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The frosting I use is generally buttercream -type icing. The most basic buttercream frosting is made from butter and powdered sugar, then add a little liquid this can include melted chocolate and a little flavoring such as vanilla extract, liqueurs or citrus zest. You can also use cream cheese to replace some of the butter to produce an ultra-creamy frosting that is less sweet.
If you wish to freeze the frosting, once the cupcakes are decorated, chill or freeze them uncovered to firm the frosting. As soon as the frosting is firm, wrap them individually, seal tightly in a container, and freeze for up to one month. Be sure to defrost cupcakes with their wrapping on so that any condensation that forms will form on the wrapper, not on the cupcake.
Freezing the frosting alone is not a time saver. You have to defrost it, beat it again to fluff it and then spread it on the cupcakes. For weddings, cupcakes can be arranged on glass pedestal platters, pretty platters or cupcake wire stands. I scatter sprinkles, chocolate curls, or edible and unsprayed flowers over the frosting to top off my decorations: Speak to the bride and groom about what they want, but remember that it's a good idea to keep decorations simple. A smooth white or chocolate glaze looks nice. Serving cupcakes is so easy.
They're already in single portion servings and each one is nesting in its own decorative container. If I want to transport them, I pop them back in their baking pans and into a basket or box where they will sit safely over bumpy roads or on swaying trains. A recipe that makes 12 normal size cupcakes will make about 48 mini-cakes. Look for seasonal decorations in markets, specialist baking stores and party decoration shops.
Below are some ideas to get started at different times of the year: So over to you, what are your favourite decorations for cupcakes? How do you take your cupcake decorating to the next level? How on earth did we ever cope without the stuff? Pasta has arguably been in Britain longer than you might think. However its current omnipresence would have shocked previous generations of home-cooks. Many of our everyday pasta dishes have become almost unrecognisable from original Italian versions - good old pub lasagne and chips, macaroni cheese and spag bol to name a few.
So why do Britons love pasta so much? Dried pasta has a long-shelf life and often makes the most of other storecupboard ingredients like tinned tomatoes , olives, anchovies, chorizo or frozen peas. There are endless variations and plenty of vegetarian options. Are you stuck on studenty pasta bakes or Ready Steady Cook-style meaty suppers? Why do you think the British love pasta so much? Dweeby food writers like me love wasting absurd amounts of time writing about ancient, arcane and forgotten recipes.
Trouble is, the only people who can be bothered to read them or shell out any actual cash on books about them are…well…me and a few other nerdy food writers. So is all that time wasted? My roasted swansong, if you will. My favourite ye olde recipe is Buckinghamshire bacon badger. Here's my recipe with a few pictures. Add cold water, drip by drip, mixing all the time to make a nice, gluey dough. Now use your hands to work it, binding it together into a smooth elastic dough.
Season with pepper no salt and spread the diced potato slices along the middle. Wrap this tightly in muslin or a clean tea towel to keep its shape and boil gently in a large pan of water for three hours. If you knew there was a traditional grain miller whose flour was available at a local store, at around twice the price of the industrial roller milled flour you buy at the supermarket, would you pay the extra?
So, is flour milled the traditional way an essential part of good baking for you or just a fancy pants extravagance for the overpaid? Milled flour from Golspie Mill, Sutherland, Scotland. Whereas for roller milling , the way most of our supermarket flour is produced, the oil-rich wheatgerm and bran is usually removed first, and then electrically powered rollers grind the flour at high speed. This means flour is milled quickly contributing to its lower price. Water mill at Golspie Mill, Sutherland, Scotland. It is possible to buy wholemeal roller milled flour, the sort you typically see at the supermarkets, but the components need to be recombined: But I like to think that if my life were to change then spending extra on flour would be a small price to pay for better flavour in my baking.
To be fair there are strengths and arguable weaknesses to both flour types. Stone ground flour always has a darker colour and stronger bran flavour: In favour of roller milled flour you have the lightest textured breads and cakes that can look superb. As roller milled white flours are especially refined, containing very little bran, they produce very elastic dough compared to stonemilled flour.
Yet to depend entirely on it makes a mockery of their artisan ideals. Do you use traditionally milled flour in your baking? Or if you know of an artisan flour provider in your area, let us know. Consider the hamburger , the most demonised food on the planet. It does them no good, contributing to the development of dangerous forms of E. Not to mention the millions of hectares of land that could be used to grow food directly for us.
So should we give up the hamburger? The chefs were young and taking a night off from working in their normal, far-grander restaurants, the young crowd were keen and the hamburgers were a revelation; nothing fancy, just great meat in a well made bun. But the meat came from animals produced on farms where beef production is just one part of a more complex mixed farming system. How crucial that is became clear as we talked in the programme to farmer Simon Fairlie , author of Meat: Are you turned off by takeaway burgers?