From school run to bedtime, Rachel has suggestions that even the fussiest eater will love. Treat your loved-ones to nourishing, delicious food with this indispensable, inspirational recipe collection full of wise words, clever hints and tips and, above all, Rachel's irresistible recipes.CHAPTER BREAKDOWN– Breakfast & Brunch– Lunch– Sunday Lunch– Supper– Snacks and treats– Baby Food– Desserts– Sweets– Basics– Plus handy sections explaining meal planning, home freezing, healthy eating and much more!Rachel Allen was brought up in Dublin and at the age of eighteen left to study at the prestigious Ballymaloe Cookery School. Today, she not only teaches at the school, she also writes regular features for national publications, presents highly acclaimed television programmes which have been broadcast internationally and in her spare time authors bestselling cookery books.

    Recipes cover everything from how to make your own tortillas and salsa to a wide variety of "taco-guts." Bacon, Eggs, Home Fries, Chorizo, Nopalitos - we've got you covered!Quote from listing at Amazon

    Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.From the Hardcover edition.

    In a book with 60 full-color photos the star of the Food Network's Tyler's Ultimate celebrates the pleasures of cooking with wholesome, local, in-season ingredients by discussing how his life influenced his food philosophy and providing delectableTitle: Tyler Florence Family MealAuthor: Florence, TylerPublisher: St Martins PrPublication Date: 2010/10/12Number of Pages: 301Binding Type: HARDCOVERLibrary of Congress: 2010035300

      Angela Liddon’s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and New York Times–bestselling debut, The Oh She Glows Cookbook, have amassed millions of fans eager for her latest collection of creative and accessible recipes. Now, in this highly anticipated follow-up cookbook, Liddon shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week—including holidays and special occasions! Filled with more than one hundred family-friendly recipes everyone will love, like Oh Em Gee Veggie Burgers, Fusilli Lentil-Mushroom Bolognese, and Ultimate Flourless Brownies, Oh She Glows Every Day also includes useful information on essential pantry ingredients and tips on making recipes kid-, allergy-, and freezer-friendly. A beautiful go-to cookbook from one of the Internet’s most beloved cooking stars, Oh She Glows Every Day proves that it’s possible to cook simple, nourishing, and tasty meals—even on a busy schedule.

    It is the longest continuously running Presbyterian Church school in New South Wales. Founded in 1888 by a committee of the General Assembly of the Presbyterian Church of New South Wales, the school has a non-selective enrolment policy for all years. The decision to commence a Ladies' College was made in 1883 when the Assembly formed a special committee to investigate the establishment of Superior Boarding Schools for girls and boys. The church saw an urgency to provide Presbyterian education in the colony due to the growth in Roman Catholic secondary schools. As a result, it was established in 1924 with thirteen students to serve as a primary feeder school for the College. However, it did not receive adequate attention from college council and was forced to close in 1929. This school was reopened in 1930 by the assistant teacher, Miss Gurney, who named it "Arden." The school flourished under Gurney's leadership and thus "Arden Anglican School" is still in existence today.

    The sight of boxed mac ‘n’ cheese and ramen noodles curdled her appetite, but her meager paycheck severely limited her options. Creatively cooking led to what’s now a popular weekly web series chronicling her adventures in making delicious cheap meals—with the best local and seasonal ingredients.In The Working Class Foodies’ Cookbook, Rebecca’s mission is to share tasty, affordable recipes and invaluable advice for the home cook, including how to stock a $40, $60, and $100 pantry; which organic items are okay to skip; and why making your own stock, ketchup, and even Pop-Tarts is good for your body and your wallet.Many people think that the real food movement is only for the wealthy, but Rebecca’s delicious recipes—including red-skinned potatoes coated in chives and butter for under $2, sweet potato gnocchi for under $5, and a chicken roast for under $8—show readers the way to eating better and more cheaply. Starving students, working parents, and fixed-income retirees alike will eat up Rebecca’s message, because real people deserve real food, real cheap!

    Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He's also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s.  He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed – and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeaway.

    A recent, large study of 7,500 people in Spain found that following a Mediterranean diet can cut the risk of heart disease-related deaths by about 30 percent compared to a typical Western diet. Changing your food habits and eating the way people in the Mediterranean do will greatly improve your health and you would be less likely to develop high blood pressure, high cholesterol, or become obese.If you want to change your eating habits for good and at the same time reduce grocery costs, try some of my Mediterranean Recipes.You will impress your family and guests, and best of all, you will soon look and feel younger and healthier.

    We include detailed instructions and tips on how to make crepes using my Mom's easy recipe for crepes. Also included are easy breakfast casserole recipes that can be made ahead, finger food ideas for brunch appetizers, and brunch classics like baked ham and scalloped potatoes.All the recipes in this book are made from scratch using ingredients that are easy to find, and many of which you will already have in your kitchen cupboards. Some of the dishes are quick to make, while others take a bit more time, but are worth it.As with all Easy Recipes from Scratch cookbooks, this collection of best brunch and breakfast recipes includes photos of every dish and plenty of tips and recipe variations.Most of these recipes have been in my family for a generation or two. Many of them are from my childhood and represent happy family get-togethers to both of us.We hope that you enjoy this collection of special recipes and are inspired to cook a fabulous brunch or breakfast for your family and friends!~Nicole and Marie

    This collection features 25 down-home desserts like Apple Blush Pie, Cherry Brownie Cobbler and Pumpkin Custard Crunch...all guaranteed to be scrumptious and easy as pie to make!

    For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you’ll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one—like the chocolate lava cake from Jon Favreau’s Chef, which the actor/director asked to make during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    Her gorgeous mouth-watering photography, strong friendly voice, and incredibly delicious recipes come together in this easy-to-follow cookbook that belongs in every kitchen.Beautifully depicting the foods we all want to be cooking and eating, Easy Gourmet is full of updated modern twists on your favorite classics like Chicken and Waffles, Maple-Glazed Duck, Miso Cod and Quinoa, and Sriracha Hot Wings.Her must-have recipes cover every meal and everything in between, all paired with stunning photography and clean, modern design. As a bonus, all the photographs in Easy Gourmet were taken and styled personally by Le - adding that signature I am a Food Blog touch.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.