Using everyday storecupboard ingredients, Omar offers a new take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist to pinchos morunos and pollo con salsa. With sections covering vegetables, salads, rice dishes, meat, fish, cakes and desserts, the emphasis is on simplicity of ingredients and methods – reinforcing the fact that absolutely anyone can cook this versatile and accessible food.TAPAS NOT PASTA!

    Each week their customers receive delicious recipes, recipe cards and all the fresh ingredients to cook them from scratch, straight to their door. In their debut cookbook, Head Chef and HelloFresh Co-Founder Patrick Drake shares the all-time top 100 recipes and techniques, as tested by millions of customers.Whether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious dinners on the table in around 30 minutes.These recipes require minimal effort and no complicated techniques. Impress friends and family with tasty, nutritious dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie, and HelloFresh's famous Prawn and Prosciutto Linguine.This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen. Features: - 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography - Extensive vegetarian options - Key techniques for easier cooking - Tips on equipping your kitchen on a budget - A list of store-cupboard essentials - Quick recipes for post-work suppers, most ready in under 30 minutes

    From cooking classes held in her small New York City apartment kitchen in the 1960s to the avidly sought after Master Classes she led in her beautiful Venice home, Marcella has been the authoritative guide to Italian cooking.This much-anticipated follow-up to Marcella Cucina offers 100 new tantalizing recipes that bring Marcella's warm, conversational, and illuminating teachings into home kitchens everywhere. The legendary author and cooking teacher shares invaluable lessons in Italian cooking, including mastering traditional techniques, selecting and using ingredients, and planning and preparing complete Italian menus. Drawing on her unique ability to present each recipe as a narrative with subplots, characters, and rich history, Marcella demonstrates just how many delicious new stories she still has to tell.

    The Moro is one of the most talked-about restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff publication, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this little-known culinary tradition.Now, taking the range of flavours beyond those covered in the first book, Casa Moro introduces an impressive quality and diversity of recipes that are fully accessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan zucchini salad Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry; and Chestnut, almond and chocolate cake. In Casa Moro, Sam and Sam Clark have created fresh and dynamic dishes that reflect their restaurant’s ever-changing menu.Much more than a simple catalogue of recipes, Casa Moro evokes the Clarks’s extensive travels in Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition.

    100 easy recipes—under $10 to make—with less than 10 net carbs per serving! The keto diet shouldn’t be complicated, boring, or expensive! The DIRTY, LAZY, KETO Dirt Cheap Cookbook by USA Today bestselling author Stephanie Laska makes keto “doable” for everyone. You don’t have to break the bank to go keto with The DIRTY, LAZY, KETO Dirt Cheap Cookbook. Stephanie Laska lost 140 pounds by solving the problem of not having enough money or time to eat healthy. In The DIRTY, LAZY, KETO Dirt Cheap Cookbook, she shares 100 budget-savvy “dirty, lazy,” keto recipes the whole family will love—all containing ten grams of net carbs or less and costing less than $10 to make the whole recipe! These recipes are built around common ingredients (you can pronounce and will use over and again—no waste) found in your local supermarket; nothing pretentious or expensive is required. DIRTY, LAZY, KETO recipes are stress-free but without skimping on taste. You’ll also find tips to stretch that bottom dollar plus strategies to reboot leftovers but in DISGUISE along with signature entertaining and relatable stories from your best girlfriend, Stephanie. Lose weight while enjoying familiar comfort food favorites—all under ten net carbs per serving!

    Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian selections abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried vegetables, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and other sides, staples, vegetables, and desserts allow readers to prepare an Indian feast from beginning to end. As beautiful and sumptuous as the recipes it contains, Vij's is a delicious manifesto for a new style of Indian cooking.

    This year, she celebrates 40 years of writing recipes and brings you Delia's Happy Christmas—the definitive guide to all aspects of cooking for Christmas. This cookbook will help you to plan your Christmas festivities to the very last culinary detail, acting as an invaluable Christmas organizer from reminding you to make your Christmas pudding and chutneys in November to giving you a crucial countdown for the last 36 hours. Delia's Happy Christmas will give you 150 recipes, including 100 new recipes and 50 much-loved classics, plus menu plans and shopping lists, illustrated with glorious full-color photography.

    It is a book about love, community, and life in rural Japan. Nancy Singleton Hachisu's second book, Preserving the Japanese Way, takes a deeper look into the techniques, recipes, and local producers associated with Japanese preserving.Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking."Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells"This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters"The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison"Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo"Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com"Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael Ruhlman

    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.

    It is for anyone who has found themselves staring at the shelves in their local sandwich chain or their work canteen with a growling stomach and sinking feeling.The Little Book of Lunch has clever approaches to classics making them easy for transportation; meals that taste delicious at room temperature; quickly assembled dishes for when you barely have five minutes; recipes for when the cupboards are bare. It includes:-Wholesome and Healthy salads like tabouleh-Indulgent and Decadent Dining like grilled halloumi, vegetable and avocado couscous-Sandwiches for when you are chained to your desk like guacamole and tomato salsa on rye -Store-cupboard snacks like spicy lentil and coconut soup-Sweet treats to bribe colleagues like salted caramel brownies

    Now, you can enjoy the full taste of your favorite fried foods—without any of the guilt—when you whip up easy meals in minutes with The Super Easy Air Fryer Cookbook.

    Digestive health specialist Kate Scarlata and expert recipe developer Dé Wilson share their clear, accessible, three-step low-FODMAP diet. Backed by the most up-to-date, sound medical advice, The Low-FODMAP Diet Step by Step walks you through:Identifying FODMAPs and what foods contain themCustomizing your own gut-friendly plan to alleviate painful symptomsUsing an elimination diet to help determine your food triggersStocking your low-FODMAP pantry, with food lists and moreEasy, delicious recipes for every meal, with specific food reintegration tips

    This reference work is a cookery encyclopedia, known for its authoritative and comprehensive account of the culinary world, past and present."

    #1 New York Times bestselling author Gina Homolka incorporates her healthy, flavor-forward recipes with everyone's favorite way to cook--in one vessel, whether a sheet pan or multi-cooker, and everything in-between. No matter if you'd like to lose weight or just eat a little healthier, this book will make your weeknight dinner routine even simpler with satisfying, all-in-one recipes. Cooking in a single vessel means streamlined dinners with minimal fuss and cleanup--a huge plus after a long day.      Skinnytaste One and Done is organized by vessels that include everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. As always, the recipes are big on flavor and light on calories, and now more convenient than ever. With 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina's signature cooking tips, Skinnytaste One and Done will be a weeknight game changer.(Please note that nutritional information is provided with every recipe, but the most up-to-date Weight Watchers points can be found online at skinnytaste.com.)

    A former mafioso and ace chef shares a collection of authentic recipes enjoyed by the Mob, including Zabaglione and Shrimp Scampi, Gambino style, accompanied by spicy Mafia anecdotes.