Featuring easy-to-follow instructions and helpful hints, you can make any day a special occasion!

    The recipes are wholesome and rustic, encapsulating the flavours and taste of a region.

    

    Though proud for not taking themselves too seriously, Aussies, in Sydney in particular, reserve considerable reverence for their food. Bill Granger is the owner of three Sydney restaurants and Sydney Food brings his famous flavours across the globe and into the your home in a stunning collection of recipes. Bill starts by illustrating the rich abundance of ingredients available. In Sydney, home cooks and restaurateurs alike are spoilt for choice between the fish markets, incredible Thai and Vietnamese greengrocers, Italian delis, gourmet food halls, even the CBD fruit barrows. The recipes themselves are divided into Breakfasts, Lunches and Dinners. Unusually perhaps, it is the section of Breakfasts that's really enticing, demonstrating the varying European influences that affect this city's eating habits. Waking to blinding sunshine requires bold, fortifying flavours on the breakfast table. Recipes like Banana Maple Porridge with Buttered Apples, French Toast stuffed with Peaches, Toasted Coconut Waffles with Fresh Mango and Palm Syrup set the tone for a lazy weekend on the beach. The Lunch section is comprised of some of the most popular dishes from Bill's menus. These are largely restaurant classics but always with a twist, spring onion pancakes replacing the more conventional blinis with gravalax. The multicultural mix doesn't abate in the Dinner section that moves from Asia to Italy, Grilled Beef with Blackbean to Parmesan Veal Schnitzel. The quintessentially Aussie offering comes in the (naturally barbecued) form of Barramundi with Fresh Herb Relish. The Australian inclination for reinvention is nowhere more apparent or more appealing than on their restaurant menus. Combining such an incredible range of ingredients, a rich cultural mix, a lack of pretension and an innate desire to do things "their way" has given the food of Sydney a worldwide reputation. Anyone who even glances at the recipes in this brilliant book will immediately understand why.--Rachel O'Connor

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison's personal brand of contemporary vegetarianism.

    Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.

    Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

    In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

     The host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America's yearnings for authentic comfort food. Nancy Fuller believes in bringing family together around the table, sharing stories and table manners. Her philosophy is to feed others with delicious, simple meals from the heart. Her straight-shooter approach to cooking will take the hassle out of dinner preparation. Every recipe helps readers to make healthy, authentic cooking their daily standard: From Buttery Braised Radishes to Bacon Wrapped Trout and Johnny's Carrot Cake, Nancy shows readers how satisfying freshly cooked comfort food can be. She wants to instill pride in the home cook, and this book will help any chef--from beginner to experienced, cook with authentic ingredients for hearty, healthy meals.

    Packed with nutrients and low in calories, smoothies are a fast, easy and great tasting way to achieve good health. The Smoothies Bible is the most comprehensive source of information to explore and detail the health benefits of these easy-to-make drinks.Here are just some of the delicious smoothies featured: Watermelon Wave, Mega Melon Supreme, Strawberry Blush, Flu Fighter, C-Blitz, Green Goddess, Spa Special, Spring Celebration, Spiced Carrot, Blazing Beets, Sage Relief, Flaming Antibiotic, Cajun Cocktail, Mellow Yellow, Mango Madness.More than 300 healing/healthy smoothie recipes Over 100 fully illustrated profiles of various fruits, vegetables and herbs 80 common health concerns matched with prescriptive smoothies A wide range of recipes: fruit smoothies; vegetable smoothies; herb smoothies; dairy and dairy alternative smoothies; and hot, cold and frozen smoothies

    The creator of the popular blog All Day I Dream About Food and the author of several beloved cookbooks, Carolyn is famous for her delectable recipes for low-carb baked goods. With this comprehensive cookbook dedicated to ketogenic baking, you too can create mouthwatering baked goods that will satisfy every craving while maintaining your healthy lifestyle. Your family and friends may not even realize that these recipes are keto!Carolyn Ketchum's mission is to prove to the world that special diets need not be boring or restrictive. When gestational diabetes forced her to begin watching her carb intake, she channeled her passion for baking and cooking into creating low-carb versions of her favorite treats. It's astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment.The Ultimate Guide to Keto Baking is an astoundingly comprehensive resource for baking without sugar, wheat flour, or other high-carb ingredients. Carolyn has spent years honing her low-carb baking techniques, and in this book she shares all her secrets. In addition to an extensive review of low-carb baking ingredients and tools, she includes more than 150 thoroughly tested recipes for sweet and savory baked goods, from everyday cookies to special occasion cakes and pies to breads, crackers, and even pizza.Sample Recipes Include: Chocolate Mayonnaise Layer Cake Marble Cheesecake Dairy-Free Chocolate Chip Skillet Cookie Key Lime Pie Bars Maple-Glazed Donuts Cheddar Garlic Drop Biscuits Chewy Keto Bagels Tomato Ricotta Tart Summer Berry Cobbler No matter what you want to bake, The Ultimate Guide to Keto Baking has you covered with a wide variety of sweet and savory treats. With this comprehensive cookbook, you can create mouthwatering low-carb goodies that will satisfy every craving while nourishing your body, mind, and soul.

    Now, in her first cookbook, Kim combines her beautiful storytelling style with simple and wonderful recipes that are full of flavour: surprising yet comforting, and easy enough for every day. Welcoming us into her close-knit circle, she introduces us to her mother and five aunts, each with her story, each with her secrets, told through the food of the country they had to leave, Vietnam.Starting with easily-prepared base ingredients of sauces, quick pickled vegetables and toasted rice flour, we move on to soups, sautés, vegetables, grilled foods, desserts and more. Sample recipes include: Stuffed Squash Soup; Vermicelli Bowls; Caramel Pork; Calamari, Pork and Pineapple Stir-fry; Fried Lemongrass Fish; and Vietnamese Tapioca and Banana. Also, in collaboration with sommelier Michelle Bouffard, Kim suggests wine pairings for these Vietnamese dishes.Kim says that Vietnamese often display their affection more easily with food than with words. This exquisite book deliciously demonstrates that every meal is an opportunity to show love, and to be grateful for those who sit down to eat with us.

    . .Si King and Dave Myers love chicken. They also love eggs. In this, their biggest and best cookbook yet, the Hairy Bikers celebrate these most humble yet versatile of ingredients.What comes first? It's up to you. There are chicken soups and salads, eggy specials, an ultimate roasts section, smoky grills and hearty pies, everyday pasta and rice suppers, sensational spiced dishes and lots of ideas for making a little chicken go a long way. And to finish, there are irresistible puddings and cakes to peck at!Travelling the world to discover the very best chicken and egg recipes, Si and Dave have done it again. Chicken and Egg is a magnificent celebration of good food.

    Impressive occasion cakes and stunning bakes for gatherings are not forgotten - from a novelty frog birthday cake for a children's party, through a towering croquembouche to wow your guests at the end of dinner, to a gorgeous, but easy-to-make wedding cake that's worthy of any once-in-a-lifetime celebration.Throughout the book, judges'' recipes from Paul and Prue will hone your skills, while lifelong favourites from the 2020 bakers offer insight into the journeys that brought the contestants to the tent and the reasons why they - like you - love to bake.