Everything you love about Ottolenghi, made simple.
Yotam Ottolenghi's award-winning recipes are always a celebration - an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy!
Bursting with colourful photography, Ottolenghi SIMPLE
showcases Yotam's standout dishes that suit whatever type of cooking you find easy, whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.
These brilliant, flavour-forward dishes are all SIMPLE in at least one (but often more than one) way:
S - Short on time (less than 30 minutes)
I - 10 ingredients or less
M - Make ahead
P - Pantry
L - Lazy
E - Easier than you thinkOttolenghi SIMPLE
is the stunning new cookbook we've all been wishing for - Yotam Ottolenghi's vibrant food, made easy.
In Destination Flavour, food writer and presenter Adam Liaw curates the best recipes and stories from the acclaimed television series, along with dozens of brand new dishes encountered in his travels.
Celebrating food, people and places across six chapters, this book features more than 80 authentic and achievable recipes, unique stories of people Adam has met along the way, stunning food and travel photography, behind-the-scenes insights into the making of the show and candid moments from the road.
This is the book that fans of the show have been waiting for.
This is the story of a family wanting to live a simpler life and a farm built with the involvement of the local community. The Farm at Byron Bay has since become a diverse community of its own, made up of organic growers, chefs, bakers - all connected by the common values of simplicity, sustainability and farm-fresh food.
The Farm Community is for anyone who craves connection: connection with where food comes from and connection with community. Alongside tales of the people who have helped to make The Farm what it is today, you will find simple steps to living more sustainably, whether in the city, the suburbs or the countryside. The book includes rewarding projects like making your own compost bucket, companion planting and drying flowers, as well as recipes collected from across The Farm's community, celebrating a shared love of growing and cooking.
A journey through the most unlikely of gardens: the oases of peace people create in the midst of war In this millennium, we have become war weary. From Afghanistan to Iraq, from Ukraine to South Sudan and Syria, from Kashmir to the West Bank, conflict is as contagious and poisonous as Japanese knotweed. Living through it are people just like us with ordinary jobs, ordinary pressures and ordinary lives. Against a new landscape of horror and violence it is up to them to maintain a modicum of normality and colour. For some,gardening is the way to achieve this.
Working in the world's most dangerous war zones, freelance war correspondent and photographer Lally Snow has often chanced across a very moving sight, a testimony to the triumph of the human spirit in adversity, a celebration of hope and beauty: a war garden. In Kabul, the royal gardens are tended by a centenarian gardener, though the king is long gone; in Camp Bastion, bored soldiers improvise tiny gardens to give themselves a moment's peace; on both sides of the dividing line in Jerusalem families tend groves of olives and raise beautiful plants from the unforgiving, disputed landscape; in Ukraine,families tend their gardens in the middle of a surreal, frozen war.
War Gardens is a surprising, tragic and beautiful journey through the darkest places of the modern world, revealing the ways people make time and space for themselves and for nature even in the middle of destruction. Illustrated with Lally Snow's own award-winning photography, this is a book to treasure.
All the buzz on keeping backyard bees - an informative and inspirational handbook full of advice, experience and stories from experts and enthusiasts.
With bees worldwide in deadly peril, Australians are keen to lend a helping hand. Keeping a hive or three has become a popular lifestyle trend - and it's more achievable than you might think.
Whether you're in the inner city, suburbs or on acreage, keeping bees can be easy, low-fuss and fun for the whole family to get involved in - imagine bottling your very own honey! This lively guide features inspirational experiences and gorgeous photos from scores of enthusiasts across Australia who have sweetened their lives by keeping bees.
Practical chapters by a range of experts give the low-down on getting started, caring for your bees, harvesting your honey and wax (with recipes), troubleshooting, what to plant to help out your little workers, and great information on the popular option of keeping native stingless bees.
The Contented Bee will inspire you to help out the bees - and enrich your own life, too!
From the Earth is a celebration of 50 unique and exotic heirloom vegetables and plants through the seasons. Some the author grows himself in his experimental garden on Sydney’s northern beaches, while others come from suppliers he has developed close and lasting relationships with over his 15 years as executive chef at Quay.
The book includes botanical illustrations, as well as full-colour photography by Brett Stevens, as well as key information about each vegetable (family group; history and origin; traditional cooking uses; growing conditions; anecdotal stories; and why the author loves them!) and a recipe inspired by the vegetable.
The recipes range from simple – about the cooking technique with little adornment – to more complex dishes that may feature at Peter's restaurants Bennelong or Quay. All are approachable and achievable in the home kitchen, but in some cases assume a level of competency. The key, always, is celebrating the organic beauty of the vegetables and allowing them to shine. In the chef's words: 'Simplicity is key, with a little bit of complexity thrown in'.
Recipes include Fried puntarelle chicory, Kyoto red carrot salad (sheep’s milk feta, smoked almond, sherry caramel), Slow braised roveja peas (fermented mushroom and black garlic purée) and Slow cooked galeux d’ eysines pumpkin (aged comte cream, truffle).
In addition, the book profiles, in words and pictures, chef Gilmore's home garden and the evolution of his now abiding passion for it, as well as five of his most loyal growers and seed suppliers.
The 007 official cocktail book - created in association with the Ian Fleming Estate Explore Bond creator Ian Fleming's writings on the pleasures of drinking and sample 50 delicious cocktail recipes inspired by his work - developed by award-winning bar Swift.
Cocktails are at the glamorous heart of every Bond story. Whether it's the favoured Martini, which features in almost every book, or a refreshing Negroni or Daiquiri, strong, carefully crafted drinks are a consistent feature of the Bond novels. Recipes are divided into five categories: Straight Up; On The Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds are Forever, as well as classic Bond cocktails such as the Vesper and, of course, the Dry Martini. Each recipe is accompanied by extracts from Fleming's writings - be it the passage where the classic drink was featured or a place, character or plot that inspired one of the drinks.
Also features Ian Fleming's writings on whisky, gin and other spirits.
Foreword by Fergus Fleming.
The only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine.
Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences.
This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles. An introduction showcasing the culinary cultural history of the country introduces the origins of the classic recipes.
These recipes have been tested for accuracy in a home kitchen, making them fully accessible to a wide range of cooking abilities. Icons indicate everything from vegetarian, gluten-, and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes.
The German Cookbook is the latest in Phaidon's bestselling series of authoritative cookbooks on global cuisines.
A vibrant collection of exciting, exotic, and sharing-plate recipes from across the Middle East.
More than 135 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients. From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food.
This cookbook is filled with vegetarian, meat-based, and fish recipes for everyone to enjoy.
From the author of the acclaimed The Lebanese Kitchen and the James Beard Award-winning The Middle Eastern Vegetarian Cookbook, also published by Phaidon.
Author and photographer Atoosa Sepehr offers not just mouthwatering traditional Iranian recipes, but also her own sumptuous photographs of both her food and the people and landsapes of Iran.
Born and brought up in Iran, Atoosa came to work in the UK in 2007, but she never left behind the wonderful flavours of her family and childhood. Cooking these dishes for her family and friends over here has given her the passion to share the authentic, home cooked Persian cuisine with an international readership. The book contains traditional recipes handed down the generations, but converted to fit into Atoosa's busy life. They are delicious and easy to prepare, using ingredients you can get in any supermarket.
'Every time I cook a Persian dish, I feel connected to this long and varied history, knowing that despite changing geographical and political boundaries, Persian cuisine has survived and thrived, bringing people together, sharing and celebrating.' Atoosa Atoosa's Persian Kitchen is an impressively practical recipe book, but it is a photographic celebration of an entire country, too.
Part recipe book, part foodie travel experience, New York: Capital of Food brings the flavours of the Big Apple into your kitchen, immersing you in the hustle and bustle and taste experience that is New York. Start the day with something sweet, like a dreamy caramel roll, the type you'd get in a cosy coffee shop in Greenwich Village. Then cook a comforting corn chowder (just like they serve in trendy Williamsburg) or thrill your tastebuds with authentic Chinatown chicken wings and sip a cool Long Island Iced Tea while you dream of New York's skyline and its stylish rooftop bars. THIS IS HOW NEW YORK TASTES!
Tuscan cooking lives in the region's homes and gardens, its small shops and market stalls. With From the Markets of Tuscany - A Cookbook, at once a collection of traditional, seasonal recipes and a guide to the area's top food markets, Giulia takes readers on a journey through her beloved Tuscany, exploring famous places but also more remote areas - from Florence's urban streets and enchanting Volterra to mountainous Garfagnana and the wilds of Lunigiana, the gentle rolling hills of Val d'Orcia, and the vineyards and olive groves of Chianti. Through photographs, words and recipes, Giulia tells the story of Florence's historic markets, local organic farmers' markets, and the weekly market days held in Tuscan towns and villages. She also explores Tuscany's coastal fish and seafood markets, together with the roadside vendors of the Maremma area, with their vibrant fresh fruit and vegetable stands. With each encounter, Giulia delves into the stories of Tuscany's food markets, drawing on memories and recipes that taste of home.
In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country's culinary excellence from medieval through to modern times lacing it with history and anecdote and a collection of authentically delicious recipes.
From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges are both remnants of the voyaging past, green coriander is the main flavouring herb; essentially the food is the food of a country which grows grapes, peppers, melons, quinces and apples, and few other countries have such a repertoire of pork dishes. Fresh pork is much in evidence as well as ham (presunto), pork and red pepper sausages (chouricos) and black pudding (morcela), all foods very much in present vogue.
Edite Vieira was born in Portugal. She moved to London where she worked for the BBC as a radio journalist and programme announcer. She was a cultural affairs correspondent for a number of magazines but is most highly regarded as the author of many books including a collection of poetry and for her food writing and recipe books. She is also the winner of a Gourmand World Cookbook Award.
Richard Olney - responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) - moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles.
Lulu's Provencal Table tantalizes the reader with Olney's descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu's recipes. She has an empathy with and understanding of Provencal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long.
Her 150 recipes read like a roll call of the best of Provence tapenade, anchoiade, brandade, pissaladiere, bagna cauda, sardines grillees, bouillabaisse, bourride, daurade au fenouil, daube, gigot a la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour.
Having been described as `a gastronomic love poem to France's most exhilarating region', this is an essential book for any serious food lover's library.
With more than 130 recipes, from quick and easy, to classic to more gourmet fare which pair some more unusual ingredients, this book brings all of your fast-food favourites together in one place (alongside some awesome accompaniments including fries, coleslaw, mash and milkshakes) - making it the perfect companion for casual weekends and entertaining friends (or just yourself if you're feeling greedy).
The hotdogs chapter features a range of recipes including Pork & fried onion, Chipolata & potato salad, Beef sausage and stilton, and Chorizo, queso freso, guacamole. In the burger chapter, you'll find recipes for the essentials like buns and how to master the perfect patty, before moving on to classics such as a Bacon cheeseburger, Blue cheese and Southern fried chicken, as well as burgers that take inspiration from all over the world including an Irish burger, English burger, Spanish burger and a spicy Indian burger that pairs beautifully with a crisp lager.
The tacos and margaritas chapter contains all of the popular tacos such as Carnitas, Roast chicken, Carne asada, Chorizo & potato, Ceviche and Baja Fish as well as all of the tequila-spikes cocktail recipes you need to turn your feast into a fiesta.
The food of Italy's eastern coastline mirrors the memories and traditions of peoples past and present who have lived on the shores of the Adriatic, with ingredients reflecting the climate and terrain - of course with seafood in abundance, as well as an array of incredible pasta, rice, polenta and meat dishes.
The Adriatic coastline runs from the heel of the boot-shaped peninsula at the Ionian Sea, through Puglia and Venice, to the northern waters of the Gulf of Trieste on the border with Slovenia. Along its length are rugged rocky coast lInes, sandy stretches of beach, lagoons and wetlands. Spindly wooden fishing piers, white washed walls, colourful villages and sea-facing piazzas dot the 1,200-kilometre coastline with a rich history touched by Etruscan, Greek, Roman, Venetian and Austrian populations.
Join Paola on this beautiful journey where she travels the length of this relatively unexplored coastline, to find ancient food traditions still thriving.
Curry 101 is the ultimate curry cookbook, featuring 101 of the very best curry recipes from around the world.
Curry: that wonderful combination of spice and heat. Adored by millions and for many seen as their national dish, it is one of the most diverse dishes from around the world. Curry 101 is a beautifully packaged cookbook that brings together the very best curries from throughout Asia and Africa - some of them famous; some of them little-known, but all of them delicious. Whether it's a simple dal served with warm and buttery naan bread, a serving of the famous South African bunny chow, a fiery jungle curry from Northern Thailand, a filling laksa from Malaysia or Singapore, a mild Japanese katsu curry or world-famous Indian classics such as madras, jalfrezi, tandoori or biryani, there really is a curry out there for everyone.
Curry 101 also features the very best rice and bread dishes, so you can wow your friends and family with the ultimate curry feast. Take a trip across the globe from the comfort of your own kitchen and discover the endless interpretations of this traditional, home-style dish. With 101 dishes perfect for curry lovers everywhere, Curry 101 celebrates the very finest recipes that you will return to again and again. This is the only curry cookbook you will ever need.
If there is one piece of advice that every doctor, dietician and nutritionist agrees on, it is this: eat more plants. But that doesn't mean you have to compromise on flavour or enjoyment. Nourish yourself and your environment with these 70 plant-based recipes from naturopath Gemma Davis and chef Tracy Noelle.
Packed with glorious Asian flavours, vegetables, herbs and spices, these exciting recipes are creative, tasty and filling - and they have the bonus of being good for you. From nutritious breakfasts, to punchy wraps, salads, soups, noodles and veggie bowls, plus luscious sweet treats, these vegan recipes from The Compassionate Kitchen will have you craving all their plant goodness for maximum energy, balance and pleasure.
New Zealand's go-to garden guide for pest and disease solutions This bestselling book has been updated to include the latest available practical remediesfor your garden, including natural and organic pest and disease solutions. Covering a wide variety of common problems affecting flowers, fruit, vegetables, shrubs, trees and lawns, Yates Garden Problem Solver provides clear colour illustrations of weeds, pests and diseases, allowing you to spot at a glance the issue affecting your plants. Easy-to-follow text provides simple steps to rid yourself of even the nastiest pests.
In The Village, Matt and Lentil from Grown & Gathered focus on the life-giving value of cooking and eating with your village - whether made up of family or friends. Wholesome staples, like Kombucha and Sourdough flatbreads. Pickles and preserves, like Pear, lemon and chilli jam and Zucchini pickles. Delicious meals including Honey onion, buckwheat and lentil salad, Nonna's leek and spinach fritters, and Pan-fried gnocchi, pea and ricotta salad. Desserts like Baked plums, sage and warm cheese, and Raw chocolate and espresso bowls.
A comprehensive chapter with practical advice on setting up a natural garden to feed your village will help you get the basics right: the importance of soil and sun, garden design, planting guides and projects, and natural pest control.
The Village is about nurturing and being nurtured, by growing, cooking and eating together - whether it's dropping a loaf of bread around to a neighbour, or spending an afternoon making a big batch of pickles with your mates. It is about food, but beyond food. It is for everyone who wants to embrace the fullness of life in all its mess, for everyone who wants to connect. Because we all deserve it.
From the bijou corners of Corpus Christi to the wide open lawns of Trinity, Oxford's gardens are full of surprises and hidden corners - not least the fellows' or masters' gardens, which are usually kept resolutely private. Take a tour of the stunning gardens of this prestigious British institution without leaving your armchair with this elegant, authoritative analysis full of glorious photographs which reveal their full interest and charm. The gardens of Oxford's thirty or so colleges are surprisingly varied in style, age and size, ranging from the ancient mound in the middle of New College to the fine modernist design which is St Catherine's. The eighteenth-century landscape school is represented in the magnificent acreage of Worcester, while the twentieth-century vogue for rock gardening is reflected at St John's. Founded in 1621, the university's Botanic Garden is the oldest botanic garden in Britain, holds one of the most diverse plant collections in the world, and has been a source of inspiration for writers from Lewis Carroll to Philip Pullman.
Trees are an important part of the life of many cities. Whether in avenues or parks they provide shade, a green resting place for the eye, comfort for the mind, and as we increasingly know from research, help keep the atmosphere cool and fresh. Some cities are famous for a particular species, such as the orange trees of Seville, Londons plane trees, or Washington DC's cherry blossoms, whereas others are renowned for trees in general, such as the remarkable diversity to be found in Delhi.
Urban Arboreal looks at city trees and their stories in all their complexity how they have become synonymous with their cities is often an untold story. By knowing more about these trees we come to know more about the very spaces we inhabit, or wish we did! It celebrates their glories and the symbolic place they have in the lives of city dwellers, and at how they are increasingly seen as important allies in improving the quality and health of the urban environment. Above all, this is a clarion call for bringing more life into urban communities. Through 70 trees we travel the world and come to learn the hidden histories that are wrapped up in these botanical giants.
The skills that we learn bind our lives together. Do you want to know how to grow your own food? Or how to keep bees? How to forage for edible seaweed along the shoreline, or wild greens down by the stream? Maybe you're curious about growing mushrooms or how to grow the perfect tomato.
You're invited to make these skills your own. Designed to be read with a pot of tea by your elbow and a notebook beside you, Milkwood is all you need to start living a more home-grown life. From DIY projects to wild fermented recipes, the in-depth knowledge and hands-on instruction contained in these pages will have your whole family fascinated and inspired to get growing, keeping, cooking and making.
Milkwood is the name of Kirsten Bradley and Nick Ritar's first farm as well as their school where anyone can learn skills for down-to-earth living. Kirsten, Nick and a team of educators offer courses on topics contained in this book as well as permaculture design, natural building and much more. Kirsten and Nick live on a small regenerative farm near Daylesford, where many things from the sprouted grain they feed their chickens to ingredients that make up dinner is homegrown.
The History of Landscape Design in 100 Gardens explores the key moments in garden design. Through profiles of 100 of the most influential gardens, Linda Chisholm explores how social, political, and economic influences shaped garden design principles. The book is organised chronologically and by theme, starting with the medieval garden Alhambra and ending with the modern naturalism of the Lurie Garden. Sumptuously illustrated, The History of Landscape Design in 100 Gardens is for garden designers and landscape architects, design students, and gardening enthusiasts interested in garden history.
From secateurs to seed bombs, hybrids to ha-has, lawnmowers to land artists, the gardening world has long attracted innovators. This delightful book outlines the advances that changed horticulture and the landscape forever. The fascinating and amusing short entries are accompanied by charming specially created illustrations, making this the ideal gift for the gardener in your life.