This is by no means a book intended for vegetarians alone, however. There are recipes for “Cassoulet,” “Chicken Gumbo,” and even Dr. William Kitchiner's 1817 version of “Bubble and Squeak” (fried beef and cabbage). Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.

    It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. Food safety has never been more important to the restaurant industry and its customers. Based on the "2013""FDA Food Code, " the "ServSafe Coursebook" focuses on the preventative measures to keep food safe. The content in the "ServSafe Coursebook" goes beyond the principles found in the "ServSafe""Manager Book" and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with more real-world case studies and stories to help readers understand the day-to-day importance of food safety. Developed by the industry, for the industry, ServSafe(R) is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. The "ServSafe Coursebook" is available packaged with MyServSafeLab(TM). MyServSafeLab is an online homework, tutorial, and assessment program that truly engages students in learning. It helps students better prepare for class, quizzes, and exams-resulting in better performance in the course-and provides educators a dynamic set of tools for gauging individual and class progress. The "ServSafe Coursebook" 6th Edition is available packaged in a number of ways to suit your specific needs. ISBN: 0133883507 is a package containing the book and the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam" ServSafe Coursebook with Answer Sheet 6th Edition " Also available: Stand-alone book: "ServSafe Coursebook "6th Edition ISBN: 0133883604A package containing the book, the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam, AND MyServSafeLab with Pearson eText Access Card: " ServSafe Coursebook with Answer Sheet, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, "6/e ISBN: 0133962733A package containing the book and online exam voucher: "ServSafe Coursebook with Online Exam Voucher 6th Edition "ISBN: 0133883515A package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card: "ServSafe Coursebook with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e "ISBN: 0133962725Students, if interested in purchasing this title with MyServSafeLab, ask your instructor for the correct package ISBN. MyServSafeLab is not a self-paced technology and should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

    From the name that generations have grown to trust.This new paperback edition brings together the tools we need to prepare quick and nutritious meals and includes nutritional information with every recipe. More than 150 color photos, step-by-step drawings, and easy-to-use charts make this the complete cookbook for the busy 90s!

    Since 1990, she has been a journalist for regional, national, and international radio and print media. Because of her in-depth knowledge of Greece and the Balkans, she regularly makes extended research trips to all the important areas of southeast Europe. Werner Stapelfeldt began his career as a photographer for travel guides and magazines. After studying photo design he went to work as a freelance photographer, predominantly in the commercial field, working for agencies and institutions. His assignment with the Culinaria series took him to Greece for eight months, where he uncovered unusual wines, fruits, and various Greek dishes. He spent time with people at work and at play and, of course, at the table, all the while endeavoring to capture the country, its specialties, and its atmosphere in the photographs that illustrate this book.

    The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart. "Bourke Street Bakery" is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations. This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.

    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.

    Get on the road to your best selfA meal planner companion to the New York Times bestselling The Skinnytaste Cookbook, this 52-week journal will help you take an organized, proactive approach toward the lifestyle you want.   • PLAN MEALS: look ahead and decide to eat healthy all week; choose snacks to pack for each day    • TRACK CALORIES OR POINTS: count what you take in so that you know what you’re really eating; compare tallies to your goals in ordeer to make progress    • LOG EXERCISE: pick an activity to do each day; note the calories you burned  With 20 Skinnytaste recipes, plus inspirational quotes and tips about superfoods, The Skinnytaste Meal Planner can guide you to becoming your best self.

     Understanding Your Slow Cooker Slow Cooker Breakfasts Appetizers Main Dinners Your Family Will Love Finish It All Off With Dessert Much, Much, More! Scroll to the top of the page and select the Buy Button Hurry! For a limited time you can download “Crockpot - 65 Delicious Crockpot Recipes For You And The Whole Family" for a special discounted price. Download your copy right now!

    In Do Sourdough, Andrew Whitley – a baker for over 30 years who has 'changed the way we think about bread' – shares his simple method for making this deliciously nutritious bread at home.Having taught countless bread-making workshops, Andrew knows that we don't all have the time and patience to bake our own. Now, with time-saving tips – such as slotting the vital fermentation stage into periods when we're asleep or at work, this is bread baking for Doers. Find out:• the basic tools and ingredients you'll need • how to make your own sourdough starter• simple method for producing wonderful loaves time and again• ideas and recipe suggestions for fresh and days-old breadThe result isn't just fresh bread made with your own hands, it's the chance to learn new skills, make something to share with family and friends, and change the world – one loaf at a time.

    Making your own bread is easier, healthier, and cheaper than buying from a store! Start making your own bread TODAY with these delicious and EASY homemade bread recipes! From your conventional breads, to your non-conventional specialty recipes, this homemade bread recipes book HAS IT ALL! Best of all, all these recipes have EASY TO FOLLOW steps so ANYONE can make delicious bread in no time at all! Try a few of these homemade bread recipes and I guarantee you'll never want to buy bread from the store again!

    Cook rapid weekday meals, watch slow-cooked ramens simmer and even learn the art of making gyoza - Feed Your Soul is packed with tips and ideas for bringing wagamama to your kitchen. Feed Your Soul encourages mindful cooking - taking the time to appreciate and enjoy creating and eating these dishes is key. Methods for preparing your own homemade ramen noodles, kimchee, sauces and stocks are shared, so your dishes can be created entirely by you. We can't always spare the time to make everything from scratch, so you'll also find speedy, nutritious and simple recipes, as well as ingredient swaps and hacks. Including the never-before-shared recipe for chicken katsu curry, the famous yaki soba and fiery bang bang cauliflower, the dishes are balanced and offer suggestions for alternatives should you not have all the ingredients at home, allowing you to be more sustainable and creative in the kitchen.With original food photography, evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, Feed Your Soul is set to become the new classic wagamama cookbook.

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    In Dirty Vegan, Matt is set a challenge to create vegan food for certain groups of people with specific nutritional needs - a women's rugby team, OAPs, teenagers and emergency services (mountain rescue). He examines the science behind the ingredients, such as egg alternatives, and cooks 2-3 recipes per episode.In this television tie-in, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 cracking recipes for proper healthy vegan food - none of this Michelin Star sh*t - such as the Full vegan pile up, Squash & shroom momos with yuzu dip, Crispy bang-bang tofu, peanut & chilli stir-fry, Creamy peppercorn & mushroom pie and Maple, orange & chocolate baklava. Chapters include:1. Morning Kickstarters2. Quick Hits & Gobfuls3. Rabbit Food4. Belly Warmers5. Proper Main Munch6. The Main's Best Mate7. Sweet Stuff

    I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom KerridgeAs the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen.Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. With stunning photography by Cristian Barnett, this book really will change the way you cook.

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