Vegetables – leaves and roots, squashes, pulses and grains, herbs, nuts and mushrooms – form an important part of Italian cuisine. Antonio Carluccio describes each type in detail, including its historical context, botany and preparation, and presents 120 new recipes for pasta, soups and stews, risotto, jams and pickles. Each is vegetable-based, and some are complemented by a little fish or meat.
Kirstie's Real Kitchen
Kirstie Allsopp, television’s favourite location-finder, shares her ‘journey towards cooking as a passionate traveller’ and presents the dishes that she now cooks for family and friends ‘day in and day out’. The recipes are arranged to reflect the stages of her journey and obstacles overcome – from Breakfast, through Big Dishes for her big family and entertaining, solutions to the problem of young Fussy Eaters, Picnics and Christmas to Cocktails.
Culinary Herbs and Spices of the World
The botanist Ben-Erik van Wyk presents a fully illustrated, scientific guide to nearly all the commercial herbs and spices in use today. After chapters on the history of spices and culinary traditions and lists of common names, the A to Z covers over 150 species, from Aframomum corrorima (Ethiopian cardamom) to Zingiber officinale (ginger), each illustrated entry giving details of the spice or herb, the plant, its origins, cultivation and culinary use and the chemistry of its flavour.
My Life on a Plate
Chef, television presenter and award-winning businesswoman Prue Leith (b.1940) is one of Britain’s foremost culinary authorities and has helped to revolutionize the country’s eating habits. In this candid and witty autobiography she describes her childhood in apartheid South Africa, her arrival in London in the 1960s and her rapid ascent to restaurant owner, Daily Mail columnist and cookery book author.
Recipes and Stories from Tuscany's Secret Silver Coast
This collection of traditional recipes from the Costa d’Argento of southern Tuscany includes the author's favourite, Acquacotta – a soup made from leftover food. Her photographs accompany instructions for preparing a range of simple, comforting peasant dishes, with notes on the history and customs of the region. Slightly off-mint.
A Collection of Simple and Delicious Recipes from an Ocean Food
Sustainable, environmentally friendly and available worldwide, seaweed also contains all the nutrients the body needs. This cookbook provides instructions for harvesting and storage, and describes some of the most popular sea vegetables. The 68 recipes are beautifully photographed, with a range of dishes, many of which provide a new twist to classic recipes, such as Calzone with Dulse and Laver Falafel.
Finger Food from the BBQ and Grill
Andreas Rummel takes barbecue food to new heights; his recipes may be inspired by street food, as he claims, but his ‘finger’ foods are the creations of a chef devoted to new flavours and combinations. There are recipes for eating with your hands, on a stick, off a spoon, or in a roll and they range from simple Mozzarella Sticks to the very impressive Pulled Pork in a Filo Pastry Egg.
This freezer guide for today’s cooks includes 120 recipes – each with its own recommendations for freezing and thawing – that can be prepared, frozen and reheated without losing flavour. As well as food charts and advice on storage and freezer maintenance, there are suggestions for ‘flat freezing’ sauces and cutting meat into strips, which enables foods to be cooked without prior defrosting for quick meals.
Flavours of Azerbaijan
The Family Cooking Collection
Inspired by traditions passed down through the generations, Khabiba Kashkay divides Azerbaijani cuisine into six volumes: Soups and Sauces; Poultry, Meat and Fish; Vegetarian; Pilaffs; Dairy; and Sweets, Doughs, Drinks and Preserves. Placing emphasis on how the appearance of a dish can affect enjoyment – especially for children – Kashkay presents 200 well-illustrated recipes including Hoshab, a dried fruit compote, and Shepherd’s Stewed Meat – a New Year’s Eve national classic. Slipcased.
Ye Olde Sweet Shop
Down Memory Lane
With over 40 recipes for sweet treats from yesteryear, this cookbook incorporates a shopping list of basic ingredients, advice on thermometers and ideas for storing and gift packaging the sweets. The recipes include Jelly Beans, Sugared Almonds and Rhubarb Custards.
How Everything Works
This reference guide, from an award-winning illustrator, answers questions about the organization of the kitchen and the correct use of its equipment. Using minimal text and detailed illustrations, Snow offers advice on subjects including choosing a new knife and how to brew the perfect cup of tea.
The New Complete International Jewish Cookbook
This revised and updated guide to classic and contemporary Jewish food contains over 1,100 recipes for both the amateur and experienced cook. Thirty chapters present meals from a wide variety of communities, including European, American and African. There is a guide to catering for specific festivals and celebrations throughout the year, as well as vegetarian, diabetic, gluten-free and parve dishes, and all entries conform to the Jewish dietary laws.
Take One Veg
Over 100 Tempting Veggie Recipes for Simple Suppers, Packed Lunches and Weekend Cooking
Each chapter in this illustrated cookbook focuses on one type of vegetable, including beans, alliums and mushrooms. These simple, cost-effective recipes are ideal for using up seasonal gluts, and a source of inspiration for anyone who wishes to eat less meat. Dishes include a nutritious Spring Onion Black Rice and Mango Salad, Garlic Butter Accordion Loaf for sharing and Courgette, Chocolate and Pistachio Cake for special occasions.
Recipes & Stories from Central Asia & The Caucasus
Samarkand, the turquoise oasis in the valley of the Zerafshan River, Uzbekistan, has been a cultural crossroads for centuries. In this book, the authors have gathered the cuisines of seven ethnic groups that have left their mark on the city: the Tajiks, Russians, Turks, Jews, Koreans, Caucasians and native Uzbeks. The result is a wonderfully spiced and perfumed collection of recipes for soups, main courses, accompaniments, sweets and drinks.
Let's Cook Italian in 20 Minutes
Using inexpensive and easily accessible ingredients, these 130 dishes can be prepared in the time it takes to heat up a ready meal. Following D’Acampo’s tips on tools, ingredients and speed are chapters featuring meat, fish, vegetables and dessert recipes, from Pumpkin and Sun-dried Tomato Soup to Pork Chops and Pancetta with Courgette Fritters and Summer Berries with White Chocolate Sauce.
Olives, Lemons and Za'atar
The Best Middle Eastern Home Cooking
In this richly illustrated volume, Rawia Bishara demonstrates the variety of Middle Eastern cuisine, sharing recipes that she learned in her hometown of Nazareth and cooks today in her New York restaurant. There are chapters on salads, main meals – largely soups and stews – pickles and desserts, breakfast dishes that include Yoghurt Tahini with Chickpeas and mezzes featuring hummus, Brussels Sprouts with Panko and a savoury pie.
Irish Traditional Cooking
Over 300 Recipes from Ireland's Heritage
Irish chef Darina Allen utilizes recipes handed down through generations, ranging from simple farmers’ meals to the French-inspired cuisine of country houses. Favouring fresh ingredients, with a section on foraging, this collection includes chapters featuring game birds, seafood and dairy, with dishes such as Blind Stew, Funeral Ham and Cut and Come Cake. First published in 1995, this edition includes over 100 new recipes.
Healthy Eating: The Prostate Care Cookbook
Acknowledging a growing body of evidence that shows a link between diet and prostate cancer, the authors of this cookbook examine specific food types that can positively affect the prostate, explain their scientific reasoning, and provide recipes that contain beneficial ingredients. Dishes include Broad Bean Soup, Salad Niçoise and Chicken With Walnut and Pomegranate Sauce, and all list calorie, fat and saturated fat content.
Forgotten Skills of Cooking
Alarmed by a lack of knowledge among students at her Ballymaloe cookery school, Darina Allen was inspired to share over 700 recipes that draw on tried-and-tested housekeeping skills. Including instructions on foraging, smoking mackerel, curing bacon and how to make butter alongside recipes such as Pickled Samphire, Crispy Pig’s Tails With Aioli and Venison Shepherd’s Pie, this award-winning cookbook demonstrates how traditional cooking can be thrifty, healthy and full of flavour.