A delightful present for keen cooks, Cook's Journal is divided by food type into seven sections: Soups, Salads & Vegetables, Pasta & Grains, Fish & Shellfish, Meat, Poultry & Game, Puddings & Cakes. Each begins with basic know-how & invaluable information, followed by a selection of absolutely simply delicious recipes with mouthwatering photography, ranging from simple stocks to more adventurous dishes like Duck with Campari & Rosemary & Caramelised Orange. There are also descriptions of the different cuts of meat & tips for buying fish & a guide to choosing the right type of poultry. There is a handy pocket in each section to organise those tear-out recipes from newspapers & magazines picked up along your culinary travels. With practical advice on buying, storing & freezing, conversion charts, store-cupboard essentials, a party planning section, & a unique, easy-tear notepad for your shopping list, this classic journal is the perfect addition to anyone's kitchen shelf. ...

This book will be your inspiration to be adventurous, to extend your cooking repertoire & to be more ecologically aware. Based on the popular TV series on BBC Food, Cooked, this unique compilation of places, spaces & flavours combines chef Justin Bonello's three favourite things
- Southern Africa, food & friends. Bonello is passionate about ensuring that Africa's diverse food cultures are recorded & celebrated so that future generations will be able to savour the culinary pleasures we enjoy today. His love affair with cooking & wide-open spaces began with weekends & school holidays spent in the great outdoors either on the Breede River or on the Wild Coast. He learnt to embrace the land & all that it has to offer without taking from it anything that nature can't replenish. Bonello believes that the beauty of travel & cooking can be found in searching for fresh produce, making new friends & discovering foods you didn't even know existed. Once you've learned the basics & started growing your own produce, there's no reason not to produce awesome meals
- all it takes is a little courage & a pinch of creativity.

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Extraordinary stories of transformation in a quest to uncover the fundamentals of cooking
- from writer & cooking star Michael
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Bake cookies from scratch inside this interactive recipe book
- sift the flour, whisk the sugar, crack the egg, pour the chocolate
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This is a new edition of a classic title. When you browse the titles in your local bookshop, you can almost hear the shelves groaning under the weight of a plethora of cookery titles. We seem to love cookery books & cooking for ourselves, but how often have you thought about putting your culinary skills towards making dinner for some rather different guests? Birds are the life & soul of any garden
- whatever its size or location
- & one thing is guaranteed: if food is on offer, the birds will come. Cooking For Birds brings you some of the most popular & successful bird food recipes there are, combined with a range of useful cookery tips & helpful hints on what to feed & when. Whether it's a treat for the tits, a nibble for the Nuthatch or a bellyful for the Blackbird, there is plenty here to entice a variety of visitors to your bird-table or bird feeders.

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Do you find it tricky to balance being healthy with cooking for a crowd? Bestselling author Joe Wicks, aka The Body Coach, presents this gorgeous book featuring more than 100 delicious & nutritious recipes that are perfect for sharing with the special people in your life. Joe has helped hundreds of thousands of people to transform their bodies & feel amazing with his effective workouts & simple recipes. All of the recipes in Cooking for Family & Friends are organised into reduced-carb & post workout chapters, just like Joe`s first three Lean in 15 cookbooks. This makes it a brilliant addition for those already familiar with Joe`s eating structure (carbs following workouts or on active days) but the meals are also enjoyable & tasty for all, whether you are following Joe`s plan or not. Cooking for Family & Friends is a beautifully photographed collection of Joe`s easy favourites & crowd-pleasers, such as Roast Chicken with Celeriac Mash & Bacon Greens, BBQ Ribs with Dirty Corn, & Tandoori Chicken Thighs with Chapattis. All the recipes are big on flavour & packed with the hero ingredients you need to impress your mates, fuel your workout & burn fat. ...

Australia is home to a vibrant & close-knit Jewish community, drawn together by the customs of the kitchen. But the roots of this community reach across the globe. From the shtetls of Eastern Europe to the tropical paradise of 1930s Rangoon, these brave & resilient migrants have overcome untold hardships & found a welcoming home in Australia, while creating a culture & cuisine enriched by many diverse backgrounds. Featuring the compelling stories & nourishing recipes of 26 migrants from across the globe, Cooking from the Heart features traditional classics such as latkes & onion soup along with less typically Jewish fare, such as the Brazilian-inflected Picanha with farfale. With dishes that reflect their far-flung origins, such as the Scandinavian lingonberry pie & coconut babas, this book is an eclectic sampling of the dishes that characterise the Jewish community. Beautifully photographed by Mark Roper, Cooking from the Heart gives readers a feast for the eyes & food for the soul. ...

Alex Mackay is the chef who runs Delia Smith`s renowned cookery school in Norwich; a man she has described as having a `rare & special gift` for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat` Saisions then as Director of Blanc`s cookery school, in 2000, Alex & photographer Peter Knab opened Le Baou d` Infer, a cookery school in the heart of the Provencal countryside.” Cooking in Provence” is a collection of recipes born out of this experience
- dishes cooked by Alex & his students & inspired by their love not just of the intoxicating flavours & food of the region, but its way of life. The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Nicoise & Pissaladiere to the warming comfort of Daube en Boeuf & Bouillabaisse, authentically evoking the region`s unique identity. Peter Knab`s stunning photographs sit alongside Alex`s vivid descriptions of the scenery, markets & people. Together they conjure a vision of Provence & the food integral to the region
- from the fish caught along its beautiful coastline, to the aromatic herbs & vegetables harvested from its fields & the fruit grown in its orchards. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth & beauty of Provence itself.

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Cooking Like Mummyji was first published to great acclaim & garnered thousands of loyal fans in 2003 but has been unavailable for almost 10 years. It won the Jeremy Round Award for Best First Book at the Guild of Food Writers Awards & was short-listed for Best Book at the Glenfiddich Awards. Now back in a fully revised, redesigned edition with newly commissioned photography the author reveals in over 100 recipes the secrets of British Asian food. These are the recipes from her family & friends; Indian cooking but adapted using British ingredients. Vicky says `our home food is much simpler than the food you find in Indian restaurants. We use very few spices. The same ingredients are generally used for everything but, like musical notes, can be combined in many different ways to creat beautiful melodies.` Many of the names of her dishes will be familiar to afficiandos of high-street Indian restaurants but Vicky`s versions are healthier, with fresher, more vivid flavours. ...

Twenty-four of the country`s minority groups call Yunnan home, each retaining their own traditions. Stretching from the Himalayan plateau down to the subtropics, Yunnan encompasses extremes from alpine meadows to rainforest. It is the most diverse region in China culturally, biologically, & meteorologically. On a culinary level, this means Yunnan is one of the most delicious places on earth. The region is famous for its mushrooms, hams, pickles, edible flowers, its use of potatoes, & its love of chillies & Sichuan peppercorns. Yunnan`s food is exciting & unfamiliar, but much of it is actually quite easy to make, using simple techniques already familiar to Western cooks. Each chapter covers a different area featuring its cardinal recipes such as Tibetan momo dumplings, Dai cucumber salad with peanuts, the famed ”crossingthe- bridge” noodles of Kunming, Eastern-style fried rice with ham, potatoes, & peas, & roasted eggplant salad from near the Burmese border. Complete with profiles of local cooks, artisans, & farmers, as well as breathtaking on-location photography, Cooking South of the Clouds takes readers on an unforgettable journey through the land of Shangri-La & introduces a new world of flavours. ...