Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series.Drawing on the experiences of top chefs, her family and friends, growers and producers and celebrity enthusiasts Ching sets out to discover the best Chinese cooking in the UK today, introducing easy-to-make Chinese food to sometimes resistant Brits, and painting a picture of modern Anglo-Chinese life in the UK as she goes.Ching's Chinese Kitchen begins with some of the most familiar dishes from a Chinese takeaway menu - Sweet & Sour Prawns, Chicken with Cashew Nuts, Chop Suey and Cantonese Vegetable Stir Fry, each with Ching's special and imaginative twist. Later we explore spicy Szechuan food: Noodles, Dumplings and Dim sum; Seafood; Fast Food ; Desserts and finally Celebratory Food, where Ching presents a complete banquet of dishes to celebrate the Chinese New Year.Ching's knowledge, charm and enthusiasm shine through as she shares the 'basic principles' of Chinese cooking including some of the simple techniques and tips taught by her Grandparents for tasty results. Using ingredients from high-street supermarkets and some imaginative suggestions for alternative ingredients, these classic Chinese dishes are updated, fresh and healthily prepared so that anyone can make and enjoy them.

    to Japan, South Africa to Scandinavia. Today whisky sales are booming, making the timing perfect for this massive, witty, gorgeously illustrated volume. An ideal whisky "bible" for either connoisseur or neophyte, THE WORLD ATLAS OF WHISKY covers the history, process, distilleries and expressions of the world great whiskies, complete with detailed maps and 150 labels.

      Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight.

    Stuffed with original recipes, dozens of color photos, and loads of great tips, Guy On Fire is guaranteed to get your grill going with palate-pleasing appetizers, phenomenal main courses for meat, fish, poultry and vegetables, cool salads, and fabulous desserts.Loaded with tips on equipment, make-ahead plans, packing advice, and tons of sidebars, Guy On Fire provides all the tools you need for an outdoor feast.

    Janet Fletcher leads readers on an international tour of 70 cheeses,exploring the best wine pairings and serving suggestions. From Oregon's autumnal Rogue River Blue to aromatic Brind'Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings.

    . . pumpkin juice! With July comes backyard barbecues, long afternoons by the pool, and Harry's birthday of course! Celebrate this magical time with The Unofficial Harry Potter Cookbook Presents: 10 Summertime Treats. This free ebook includes 10 decadent treats guaranteed to provide sweet relief from the sultry summertime heat. From icy juices to cool, melt-in-your-mouth sundaes, this summer you can conjure a dessert fit for Hogwarts Hall!Looking to celebrate the tastes of this enchanted world all-year round? Then check out the Unofficial Harry Potter Cookbook ebook and print editions and the Unofficial Harry Potter Sweet Shoppe Kit!

    "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.

    She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.For Ina, it's friends and family-gathered around the dinner table or cooking with her in the kitchen-that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they're easy, they work, and they're universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina's homey dinners-from her own version of loin of pork stuffed with sauteed fennel to the exotic flavors of Eli's Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she's designing a kitchen to menu-planning basics and how to make a dinner party fun (here's a hint: it doesn't involve making complicated food!).Along with beautiful photographs of Ina's dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.

    No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library.   With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.

    All 130 recipes are made without any wheat or added sugar, making them gluten-free, and great for diabetics as well.

    You simply cut your caloric intake two days a week—to 500 calories for women, 600 for men. But as FastDiet author Dr. Michael Mosley says, “It’s not really fasting. It’s just a break from your normal routine.” This fabulous new cookbook offers 150 carefully crafted, nutritious, low-calorie recipes to enable you to incorporate the FastDiet into your daily life. Ranging from simple breakfasts to leisurely suppers, the recipes are all expertly balanced and calorie-counted by FastDiet coauthor Mimi Spencer (a devotee of the diet herself!) and nutritionist Dr. Sarah Schenker. From soups to meat dishes to delicious fish-based meals, the recipes are designed to fill you up and stave off hunger—even though none is over 500 calories. There are also detailed menu plans and plenty of encouraging tips, including kitchen-cupboard essentials, the latest nutritional advice, and a whole section of speedy meals for busy days. With an introduction to the diet itself— detailing its many scientifically backed health benefits and the transformative results achieved by hundreds of thousands of readers—this book is an essential follow-up companion guide to the FastDiet. With the FastDiet Cookbook, you will never have to worry about planning your fast days again!

    Whether it is single malt Scotch whisky, dalmore whisky, or peat whisky, you will learn something about it in this book. This book on scotch is also a compendium of curiosities! Learn about bottles of scotch, including orbit bottle labels, whiskey green labels, and more. Whiskypedia also outlines information about individual distilleries. Each one provides their whiskies with unique characteristics. They are grounded in the craft and custom of the distillery and its district, but the real key influences on the flavor are how the spirit is matured, the distilling equipment itself, and how the distilling equipment is operated. This guide explores all of those influences and more. Whiskypedia is the first comprehensive source of the flavor and character of every malt whisky in Scotland. Written by Charles MacLean, “a world authority on malt whisky” (Daily Telegraph), shares his wisdom throughout this book. The history of Scotch whisky and information on Scotch distilling are also included. John MacPherson’s stunning photos compliment the text well. This is an ideal book about Scotch for any whisky fan. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    Bestselling cookbook author Maria Emmerich sits at the forefront of the keto movement and has become the go-to source for high-fat, low-carb recipes that both please the palate and nourish the body. With Keto Restaurant Favorites, Maria delivers once again by putting a new and unprecedented twist on ketogenic cooking. Eating keto doesn’t mean that you have to give up the dishes you love! Instead, Maria shows you how to re-create those recipes, keto-style. Keto Restaurant Favorites answers the demand for a one-stop cookbook that allows you to easily replicate your favorite restaurant cuisine in your own kitchen. Maria’s recipes masterfully mimic the dishes you love using healthy, readily accessible ingredients. In addition to classic American fare, this book offers recipes for a variety of cuisines, including Italian, Chinese, Mexican, and Thai. Maria even includes favorites from the kids’ menu! Recipes include: Bacon cheeseburger Copycat Frosty Corn dogs Curry Pho Tom ka gai Carne asada Gnocchi Calzones Cannoli General Tso’s And many more! With nearly 170 recipes covering a broad spectrum of restaurant cuisine, Keto Restaurant Favorites is sure to please even the pickiest eaters. Say goodbye to feeling deprived! This book gives you all the tools you need to re-create your favorite dine-in and takeout offerings in a healthy and delicious ketogenic way.

    With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don't need lots of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles. But don't forget, it's all about experimentation and finding out what works for you.Booze is divided by alcohol type, from beer, cider, and wine to herbal spirits and fruit liqueurs. Each section starts with an introduction to the basic techniques, methods, and other useful information, before giving recipes for delicious beverages like rhubarb wine, sparkling elderflower wine, mead, cherry plum wine, orange beer, lager, real ginger beer, sweet cider, zubrovka vodka, amber spirits, rose infusions, blackberry whiskey, pomegranate rum, chestnut liqueur, mulled cider, and there's even a hangover cure thrown in for good measure.With an introduction from Hugh Fearnley-Whittingstall and full-color photographs as well as illustrations, Booze is a home-brewer's book with a kick.

    In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity—a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.