Bøker utgitt av Murdoch Books

Unbelievably delicious dressings, chilli sauces, sambals and flavour bombs, as well as all the dishes to dollop them on and baste them in, from star chef and James Beard award-winner.

“Gripping and beautiful. A masterpiece.” Tony Tan, author Tony Tan's Asian Cooking Class“One of the best books on spice that I have read ... it will change the way you cook.” Bhavna Kalra Shivalkar, The Modern Desi Co.Through more than 70 spices and fats, and 80 recipes, What We Call Masala shows readers that masala is spice but it's also so much more. It offers lessons in both culinary mechanics and magic to any level of cook — from can't-boil-water to cordon bleu.Sarina's mission is to construct and share a library. First floor? Aromatic practicalities. The things you need to know to build flavour that tastes good, and to know how that deliciousness happened. Start with taste. Keep the spices by your side. Chew the seeds. Rub pinches of ground powder against the roof of your mouth with the push of your tongue. Swallow fats in slippery mouthfuls. If all you get to is proper use of salts and fats this book will have paid for itself.Move past the palate next (If you like). Ayurveda is as old as masala itself. The Indian tradition of food as medicine. Peaceful soul. Feeling heart. Calm mind. What We Call Masala allows you to choose this adventure, too. Second floor—a step into regional Indian domestic practice, and how Indian cooks use food in their homes: masala as a vehicle to eat well and to live longer and quieter.Past the palate and the body is Sarina's home. A Kashmiri Hindu kitchen. The third and final tier. The poetry of any family is personal, but Sarina shares how they made masala theirs, so readers can make it theirs.

I'm Your Peri Godmother takes readers on a hilarious and helpful journey through the rollercoaster experience of perimenopause.Health advocate and journalist Shelly Horton thought menopause was for old ladies and was simply hot flushes and no more periods. She'd never heard the term perimenopause until she went from kicking arse in her career to flatlining in the ICU – all because her hormones staged a full-blown peri-mutiny. Now, driven by the knowledge that keeping quiet only holds women back, she is sharing her perimenopause story along with evidence-based health advice, case studies and practical tools so you can navigate perimenopause with more confidence and a lot less confusion.Entertaining and informative, I'm Your Peri Godmother destigmatises perimenopause and will help you feel less alone on your own peri journey. Consider Shelly your big sister, your supportive best friend, your very own peri godmother, here to help you through it all with a wave of her magic wand, lots of medical evidence (but no medical jargon) and real-life warmth and humor.

An enthralling quest to solve the mystery of depersonalisation, one of the least understood but increasingly diagnosed mental illnesses.

Dreamy recipes for baby cakes, slices, tarts and other small, sweet morsels from the creator of the international bestselling Plain Cake Appreciation Society.

At last, a way of cooking that is at once healthy, affordable, comforting and convenient, with easy set and forget recipes for weeknights and weekends that save time and money, and nourish the whole family.

A looking glass into the essence of Vietnamese cuisine and the life of overseas Vietnamese across the world in the twenty-first century.

'Bindas' means daring, carefree – a free spiritAt Bindas eateries in London, Mehak Kansal's bold food feeds the soul, layering flavours inspired by her Indian heritage, her travels, and her rural English upbringing. Her crowd-pleasing recipes are born out of childhood summers in India spent watching street-food vendors and then later her travels around the world picking up new flavor combinations and techniques.If, like Mehak, you're someone who takes their food seriously and loves to feed people, you'll be blown away by Bindas. Bombay Cheese Toast, Paneer Tikka Burger, Mehak's bestselling Chicken Makhani, Masala Potato Skins and the amazing Chai-misu. This is vibrant, unexpected Indian food with a global outlook.

From veggies on the side, to the main event.