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Have the meal of your life while celebrating the 1987 classic Dirty Dancing. This deluxe cookbook is packed with official recipes, made in collaboration with Lionsgate, that will bring an idyllic Kellerman’s summer to your table.
This is exciting, delicious East Asian-flavoured food you can make at home – even after a long day! Cooking in his London flat, Justin Tsang (aka Justin the Dustbin) shares his recipe creations online, making East Asian-flavoured food not just properly delicious, but simple, too. Using his expertise as a chef at his family’s Chinese restaurant, he brings together flavours from Korea, Hong Kong, Japan, China and more, to create dishes that will leave you feeling full but wanting to go back for more. Whether you’re after something fresh, spicy, comforting, zingy – or just want something ready in 20 minutes, there’s a guaranteed new favourite to discover in this 100-recipe cookbook.
Transport yourself to the sun-soaked shores of the Mediterranean with over 100 quick, effortless, and vibrant recipes all using just seven ingredients.
Sharing food is one of the purest human acts. Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in ‘What I Ate In One Year’, Tucci records 12 months of eating, in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself. Ranging from the mouth-wateringly memorable, to the comfortingly domestic, to the infuriatingly inedible, the meals memorialised in this diary are a prism for him to reflect on the ways his life, and his family, are constantly evolving. Through food he marks – and mourns – the passing of time, the loss of loved ones, and steels himself for what is to come.
Here is a collection of essays about food and its powerful link to identity, culture and community, from twenty exciting voices around the world. We hear about a family ritual of drying mango and pickling limes in India, and the search for a father’s favourite hotdog in North Carolina. We investigate Latino food in cinema and vegetarianism in Buddhist diets, the cultural appropriation of Chinese food and the effect of gentrification on Black communities. And we learn about the grassroots organisations fighting for change, for equality for farmers and for better mental health provisions in kitchens, where toxicity and micro-aggressions are rife.
Vegetarian recipes celebrating the food of Palestine, from the co-author of ‘Falastin, Jerusalem and Ottolenghi’. A homage to Palestinian food and culture, Boustany, is a solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture. Boustany translates from Arabic as ‘My Garden’, and the down-to-earth, relaxed and plentiful recipes are reflective of Sami’s signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating – platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.
The classic bestseller from the star of Parts Unknown and No Reservations: twenty-fifth anniversary edition. Before there was The Bear, there was Bourdain.
Food is grounding: it connects us to our past, moves with people across borders, and is ever evolving. Anastasia Zolotarev draws on her Ukrainian and Belarusian heritage and celebrates the food and flavours of Eastern Europe. Through the pages, she finds the balance between preserving tradition and sharing the evolution of her family’s recipes.
This is food you want to eat, shared by chef and creator Thomas Straker to his 5M following, and now in his first cookbook.
Make magic (and maybe a little bit of chaos) in the kitchen with more than 100 recipes from online sensation Alix Traeger! ? If mistakes are for learning from in life, why should the kitchen be any different? ? If you’ve ever added salt to your cookie dough instead of sugar or set off the smoke detector while searing on the stovetop, you are not alone! Internet darling Alix Traeger grew up going viral with BuzzFeed Tasty hands & pans videos?so she’s been there and done that. But unlike so many online perfectionists, she believes in letting your blunders lead the way! ? Alix’s long-awaited debut cookbook,?Scratch That, is filled with creative, delicious, decadent recipes?many of which were born from her signature process of trial and error. These recipes are fun and approachable: The book is organized into recognizable categories such as Weekend Breakfast (best served after sleeping in), Dips
Whether you’re new to air frying or an expert, Jamie Oliver’s here to help you take your gadget to the next level. The result of months of experimentation, this book shows you just how delicious and versatile air frying can be. Whether prepping ahead or cooking to order, Jamie will have you making meals people won’t believe were created in the air fryer.
Capture the heart and soul of pasta with 350 rich recipes in this extraordinary encyclopedic cookbook.
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