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If you're like Simplified founder and bestselling author Emily Ley and often find yourself crazy-busy and tasked with feeding your family three meals a day, you'll love the delicious, easy recipes and meal plans in The Simplified Cookbook.

Aninteractive, personal approach to Indian cooking with step-by-step recipes, photos and links to videos that will help you prepare incredible Indian mealsat home! Author, blogger, and cookinginstructor Rinku Bhattacharya offers a fun, modern and sustainable way to learnthe basics of Indian cooking in this unique volume. The SpiceChronicles Cookbook includes over 120 recipes and photos for favoriteIndian dishes alongside links to many additional recipes and QR codes todetailed videos that show step-by-step techniques and variations. As a busy working mom andcooking instructor, Rinku has years of experience with simplifying andstreamlining recipes. Now she helps readers demystify Indian ingredients andtechniques and answers many of the questions her students posed over the yearsabout different types of dal, spice combinations and the nuances ofregional Indian cooking. The recipes include both classic and modern Indianfare, many with make-ahead sauces. She also utilizes short cuts and practicalequipment like the air fryer, pressure cooker and slow cooker in many recipes.Sections like meal-planning cheat sheets and freezer friendly recipes helpreduce waste and make the most of fresh, seasonal vegetables and fruits. Rinku's Spice Chronicles blogdetails her immigrant story as a girl from Kolkata, India who learned to makeNew York her home. Links and references to the blog, social media posts andeven TikTok videos will give readers a fuller sense of the culinary story andtechniques behind each recipe. Sample recipes: Butter Chicken Biryani"Flexible" DosasScallops with a Saffron-Fig SauceMurgh Kofta (Chicken Meatballs)Spiced Green Beans with CarrotsSaag Paneer (Creamy Greens with Paneer)Kachumber (Indian-style Chopped Salad)

This cookbook explores the fascinating story of the deep andlasting influences that Islamic culture has left on modern Spanish cooking. Muslims firstinvaded the Iberian peninsula in 711 CE, crossing the narrow straits from NorthAfrica and taking over most of what would become the country of Spain. Thenewly-conquered land initially under the caliphate of Damascus, was calledal-Andalus and at one time covered almost the entire Iberian peninsula. At his palace ofMedina Azahar around 950 CE, the Caliph of Córdoba dined on refined dishes ofalmond cream, lamb cooked with spices, eggplant stuffed with meat and scentedwith cinnamon, and carrot salad with sprigs of mint. The kingdoms ofal-Andalus lasted eight centuries, ending in 1492 with the fall of Granada.Islamic culture left a deep mark on the country that became Spain--on language, science, literature and most certainly on cuisine. Author and Spanish cooking expert Janet Mendel tells the story of theMoorish influence on Spanish cooking through 120 recipes for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from thisera include exotic spices such as saffron, the use of fruits and almonds withsavory dishes, and honeyed sweets and pastries. The flavors of al-Andalus liveon in modern Spanish cooking and are what makes Spain's cuisine distinctivefrom the rest of Europe. Sample recipes: White Gazpacho with Grapes (Ajo Blancocon Uvas)Spinach with Raisins and Pine Nuts (Espinacas con Pasas yPiñones)Fried Eggplant with Molasses (Berenjena Frita con Miel de Caña)Monkfish with Raisins and Pine Nuts (Rapeal Mozarabe)Chicken in Almond-Saffron Sauce (Polloen Pepitoria)Lamb Stew with Artichokes (Cordero conAlcachofas)Almond Cream Pudding (Sopa de Almendras)Marzipan Rings (Melindres)

Indulge in 100 delightful no-bake desserts from the iconic New York bakery. Explore classic treats like banana pudding; icebox cakes, pies, and cheesecakes; as well as all-new icebox sweets from Magnolia Bakery's Chief Baking Officer Bobbie Lloyd.Magnolia Bakery, once a small corner shop in New York's West Village, now a global phenomenon with 40+ stores around the world, shares a new collection of recipes in The Magnolia Bakery Handbook of Icebox Desserts.An icebox dessert is a no-bake or low-bake dessert that comes together with time to set in the refrigerator, meaning these recipes are simple, classic, easy to make, and of course, completely delicious. The book features 100 recipes--each with a gorgeous photo--of icebox cakes, icebox pies, cheesecakes, icebox bars, and puddings, including variations on Magnolia Bakery's famous and beloved banana pudding, plus recipes that cover the prep work (and require a bit of baking) for crusts, crumbs, fillings, and cookies. Advice on kitchen staples and supplies, with tips and tricks to become the ultimate baker are also included, so you're ready to go before you start. Recipes include: Banana Pudding Icebox CakeTriple Chocolate Pudding PieCold Brew Chocolate Chip CheesecakeStrawberry Shortcake BarsCannoli Icebox BarsPeach Crisp No Bake BarsChocolate Wafer CookiesPumpkin Spice Pudding with Cookie Butter SwirlSo make some room in the fridge, turn off the oven, and enjoy these mouthwatering flavors at home!

Pre-order Seema Pankhania's first cookbook for food that will wow all week long, with big flavours from all over the world. Seema Pankhania is in love with food: food that dazzles and excites; food that spurs memory and recalls a time or place in a single bite; food that allows you to travel the world without leaving your kitchen. In Craveable, Seema's first book, she shares joyful, flavour-led dishes, that are sure to satisfy every mood and appetite. Inspired by Seema's travels and the food cravings we all share, this collection of recipes will make every meal a celebration, and show that you too can unleash your creativity in the kitchen and access a whole world of vibrant flavour. Seema encourages you to make each dish your own - giving you the freedom to break the rules and, most importantly, play with your food and have fun in the kitchen. With chapters organised by craving, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals, as well as a whole chapter of emergency dishes for when you need to break the glass on something delicious and nourishing, but don't have the time or energy to spend time shopping or cooking. Dishes include:¿ Bombay Fish Finger Sandwiches¿ Pickled Jalapeno Mac n Cheese¿ Aubergine and Mushroom Iskender¿ Indian Fried Chicken¿ Spiced Chipotle Short-Rib Ragü Sticky Soy Mushroom and Egg Rice¿ Glass-Shatteringly Crispy Kimchee and Potato Pancakes¿ Caramelised Honey and Zaatar Cheese Toastie¿ Spiced Rum Sticky Toffee Pudding ......and even a 30-minute Emergency Birthday CakeWith Seema's infectious sense of fun jumping out from every page, and every recipe infused with her voracious appetite for travel and big flavour, this is a celebration of food in its purest form and a collection truly delicious, accessible recipes that anyone can make.

Transport yourself to the sun-soaked shores of the Mediterranean with over 100 quick, effortless, and vibrant recipes all using just seven ingredients.

Toast to parenthood with nine months of mixology!

Melbourne Cocktails is an elegant collection of over 100 recipes inspired by the land down under.

This masterfully curated collection of authentic recipes will transport you straight to the heart of Japan.

Find out why the City of Light's food scene makes it a location like no other with City Eats: Paris.

Pour a dram and immerse yourself in the captivating saga of whiskey---a tale as rich and layered as the drink itself.

While searching for the origins of Canada's most famous fried dish, journalist Justin Giovannetti Lamothe finds a reflection not only of the country's intricate history, but also of his own neglected cultural roots. The recipe is deceptively simple--fried potatoes, cheese curds, gravy--but the story behind it is as rich and complex as Canada itself. Poutine is the closest thing we have to a national dish. As its popularity has spread across the country and beyond, it has become what the baguette is to France: a kind of national symbol, as immediately Canadian as the toque, beaver or hockey puck. Yet the odd, winding history of poutine has never been written--until now. Following lore about the dish's rise from the road-side chip wagons of rural Quebec, award-winning journalist Justin Giovannetti Lamothe tells a story that mirrors the growth of modern Canada and the shifting cultural gap between La Belle Province and its English-speaking neighbours. As the son of an anglophone mother and a francophone father, Giovannetti Lamothe is perfectly suited to the task: much of his childhood was spent on the outskirts of Trois-Rivières, a stone's throw from the region where--according to local lore--poutine was invented sometime in the 1950s or '60s. As he tracks poutine's origins and wanderings, he also reveals the evolving nature of his relationship to his father and, with this, to the Québécois heritage he once drifted away from. After reading the delectable Poutine, you'll never see--or taste--this humbly famous food in quite the same way again.

Olivia Mae Bradley (@livthepositivefooodie) has dedicated her online career to sharing budget, macro-friendly food. The Positive Kitchen sees her much-loved healthy recipes find a forever home in full-colour print, with unreal, fuss-free dishes that are ideal for weeknight eats, as well as weekend treats.

Peter Sidwell returns to the food writing scene with his long-anticipated cookbook, Peter Sidwell's Kitchen. Based in the serene Lake District, Sidwell isn't just a chef, but a storyteller who brings flavours to life. Peter's expertise shines through in over 100 delectable recipes.

Easy to prepare dishes for every meal.

Forget lukewarm leftovers, sad soggy veg, and over cooked jacket potatoes - when used properly, your microwave is your kitchen's best kept secret! Make the most of this marvellous and often overlooked machine with The Complete Microwave Cookbook, and learn how to poach en papillote, whip up steamed puddings in mere moments, braise, boil, stew, bake, and even fry.With recipes for delicious breakfasts, weekday dinners and weekend indulgences, this is the book you need for all your microwave inspiration. From easy and delicious breakfasts like luxury berry-pistachio porridge or herby eggs baked en cocotte, to fresh healthy lunches like lemony spelt salad, and hearty dinners like classic creamy chicken casserole - plus snacks, sides and treats covering everything in between.Whether you're new to microwave cooking or a time-pressed pro, this book is all you need to enjoy simple, flavourful, home-cooked microwave meals in minutes.

It Starts When you Walk Through the Door...You immediately realize that this is different, special, and without yet knowing why, you get the feeling this is going to be a night to remember. Then you look around Dan Tana's and you understand. This is not the hot new fusion cooking restaurant du jour everyone is talking about, the one that will close down within a year and never be mentioned again. No, this is a timeless restaurant, a perfect combination of Old Hollywood and new Hollywood...a seven-night-a-week social scene full of stories and secrets.Built in 1929, and sandwiched between Beverly Hills and the residential Norma Triangle, the location was not a traditional restaurant location in any sense of the word, as it was basically a bungalow housing fast food joint with names that changed over the years but whose fare stayed the same: Black Lucky Spot Café, Domenico's Lucky Spot, Dominik's Hamburger Stand. The primary clientele for this diner location were streetcar maintenance workers, on break from the Santa Monica line.But by 1964, change was coming to Los Angeles. Freeways were replacing street cars, the backlot of 20th Century Fox had been sold, and inits place Century City was rising, smog was everywhere, and every year hundreds of thousands of people were moving to LA. Still, the little house on Santa Monica Boulevard looked out over empty lots and vast undeveloped space, forever stuck in time—or so it seemed.Dan brought the location for $30,000 soon after opening the restaurant. It was a leap of faith by both Tana and the seller, given their agreement: a three-year payment schedule of $10,000 a year. In the very beginning it wasn't a roaring success. The challenge was intense competition in the LA dining scene. There were old favorites such as Musso & Franks, Villa Capri, La Scala, The Formosa Cafe, and Chasen's, plus a new restaurant, Matteo's, started by Dan's fellow La Scala staff compadre, Matty "Matteo" Jordan.For the first two years, the restaurant averaged only twenty-five dinners a night. At one low point, Joe DiMaggio stopped by to eat, and Dan Tana offered him 50% ownership for $15,000. No dice. So Tana did something The Yankee Clipper rarely did—he struck out. But Tana's tenacity and mission eventually succeeded in making Dan Tana's a legendary Hollywood mainstay that thrives to this day.

As a mother, you often hear those three little words that mean so much..."Mom, I'm hungry!" If you've ever felt at a loss for new family-friendly ideas for tasty home-cooked meals three times a day, take a look inside Mom Knows Best.Packed with easy, great-tasting recipes that moms just like you have shared with us, this book offers mealtime solutions for any time of day. In the morning, Becky's Breakfast Pizza is sure to get everyone off to a cheerful start. Kids running late? Hand 'em a Speedy Salsa-Egg Roll-up as they slip out the door. For lunchtime, Ham-It-Up Salad Wraps are packable and kid-friendly. You'll find plenty of dinner ideas, like one-dish Comforting Chicken & Noodles, easy make-ahead Ravioli Lasagna and slow-cooked Alex's Meatball Subs. Watching your grocery budget? There's Chuck Wagon Mac and lots more affordable options. To round out the menu, Honey Gingered Carrots and Crisp Zucchini Sticks will delight even the pickiest eaters.And there's more! Mmm-Minestrone is simple enough that the kids can help, and after-school snacks like MacKenley's Cheesy Dip and Edith's Banana Muffins will keep 'em happy at that hectic time of day.Sprinkled with helpful tips for shopping, cooking and serving, the chapters also include clever ways to get kids involved in cooking. With our help, you'll never dread the dinner rush again. So, clear the homework off the table...

Dr. Steven R. Gundry, the New York Times bestselling author of the groundbreaking Plant Paradox series, argues that the microbiome, often called the enteric brain, is actually the primary driver of our neuronal and brain functionwithout a healthy gut, we cannot have a healthy brain. In his previous bestselling books, Steven R. Gundry laid the groundwork for healthy eating to prevent and repair leaky gut and improve our overall well-being. In The Gut-Brain Paradox, he continues his journey deep into the human body, making the connections between a healthy microbiomewhich helps our metabolic functionand a healthier brain, including improved cognitive function and mood.The Gut-Brain Paradox reveals how metabolic inflexibility is a key driver of neuronal death. Without metabolic flexibility, neurons are starved to death and have no fuel to repair. Since these neurons receive information from the microbiome and communicate with the brain, our brain function can only be as strong as the health of our microbiome.Dr. Gundry helps us understand that a leaky gut leads to a leaky brain, demonstrating the connections to Alzheimers and so-called Type 3 Diabetes. Thanks to the traditional Western diet which now mainly subsists of processed foods, and by the disruptors present in our diets, including glyphosate, plastics, and dysbiosis, we are harming ourselves and our children. At the very least, Dr. Gundry contends, these negative influences contribute to the brain fog which many struggle withmild impairment, memory issues, and lack of mental energy.The Gut-Brain Paradox also includes the latest science on how to positively impact a babys developing brain and includes a program to guide readers towards healthy eating, providing recipes and supplements.

THE DEFINITIVE AIR FRYER COOKBOOK FROM SUNDAY TIMES BESTSELLING, TWOCHUBBYCUBS! Slimming blog sensations, Twochubbycubs, have sold hundreds of thousands of copies of their books - they are loved for their super simple, accessible and healthy recipes for all - they're back this time with meals that can be made in the nation's favourite new kitchen gadget - THE AIR FRYER!Including 70 BRAND NEW breakfast, lunch, dinner and snack recipes - big on flavour and 500 calories or less - that ensure time spent in the kitchen is as faff-free and speedy as possible. *PRE-ORDER NOW*

French Cooking for One presents a wide variety of easy-to-follow budget-friendly recipes in which both vegetarian and non-vegetarian food is celebrated, from quick bites for busy days to sumptuous main courses, drawing on regional influences from Normandy to the Mediterranean. Featuring original ink illustrations.

The most authoritative (and delicious) book on cooking with cannabis ever published

You're invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora."What are you?" is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn't have the typical experience often tied to that identity; she didn't grow up in a home where many traditions from her family's home countries were passed down by her parents. Kiera's childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.This cookbook is the story of Kiera's journey to embrace her identity and all her cultures: Latinx, Asian, and American. It's a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like: Ecuadorian Seco de Pollo (one of the most beloved dishes from her father's home country)Three Salsas to Know Before You DiePeruvian Ceviche with Leche de Tigre (her aunt's iconic recipe)Elote TaquitosPernil (a traditionally Puerto Rican dish that is now her family's Thanksgiving main course)Lomo SaltadoTamarindoOkonomiyaki QuesadillasPandan Coconut FlanMexican Hot Chocolate CookiesKiera also weaves in charming personal essays to accompany the recipes--from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.This one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that's never been told before.

TV chef, dragon slayer and bestselling author Levi Roots brings carnival to the kitchen with his hot'n'spicy Caribbean cookbook.