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Pickowicz N: Everyone Hot Pot

Everyone Hot Pot

Creating the Ultimate Meal for Gathering and Feasting

Self-taught baker, bestselling author, and chef/owner of the titular Miette—one of the top ten pastry shops in the world, according to Condé Nast—Meg Ray’s newest title is inspired by the summers she spends in Sweden. In Miette and the Swedish Midsommar, Ray shares recipes, stories, Nordic staples, and more—all with a Miette twist.

Self-taught baker, bestselling author, and chef/owner of the titular Miette—one of the top ten pastry shops in the world, according to Condé Nast—Meg Ray’s newest title is inspired by the summers she spends in Sweden. In Miette and the Swedish Midsommar, Ray shares recipes, stories, Nordic staples, and more—all with a Miette twist.

A Book of Recipes from the Archipelago of Sweden—Foods, Stories, and More

Miette and the Swedish Midsommar

Brand-new under 500 calorie meals

Pinch of Nom Air Fryer Light & Easy

"Yassou unlocks the secrets of this flavorful cuisine, with eighty home-cooking Greek recipes that capture the delicious tastes and utilize the superfood ingredients that make the Mediterranean diet one with lasting appeal. Author Shaily Lipa learned the secrets of the Mediterranean diet from her paternal grandmother, whose traditional Greek dishes were some of the first Lipa ever made. In the years since, she has led an entire country of home cooks in her beloved Israeli TV shows and cookbooks. Now, in Yassou, Lipa returns to her roots with modern takes on eighty classic recipes, from spanakopita to souvlaki and baklava. Guided by the principals of Greek cooking, Lipa shows readers how to capture the enchanting flavors of this food paradise. The secret? Keep it simple, keep it fresh, and make the most of every ingredient. Yassou, a phrase used as a greeting in Greece, begins by introducing readers to the heart of the Mediterranean table: mezze, the small, flavor-forward dishes that anchor a meal and capture the communal spirit of Greek dining. Lipa's recipes for tzatziki (a cucumber and yogurt dip), dakos (Greek bruschetta), and horiatiki salata (the iconic Greek salad) will become staples in every reader's kitchen repertoire. For millennia, the Greeks have found creative ways to incorporate seasonal fruits and vegetables, hearty whole grains, plus fresh fish, meat, and cheese into their diets. Lipa offers easy recipes for eggplant stuffed with luscious rice and baked in a warming sauce; phyllo pie bursting with layers of winter greens and melting cheese; leek patties lightly fried in olive oil ("green gold" to the Greeks); salt-crusted fish baked whole and finished with a bright pop of lemon; and quince baked in red wine. Throughout, photo-lined essays transport readers to the Greek islands with stories of how a golden apple, or was it a quince?, started the Trojan war and why Orthodox Greeks celebrate Easter with roasted lamb"--

Yassou! unlocks the secrets of this flavourful cuisine, with eighty home-cooking Greek recipes that capture the delicious tastes and utilize the superfood ingredients that make the Mediterranean diet one with lasting appeal.

The Simple, Seasonal Mediterranean Cooking of Greece

Yassou

Wagamama Titles

The Wagamama Cookbook

fate/

Before the most recent Holy Grail War, Shirou Emiya spent most of his days like practically every other high school teen. Growing up without his parents, however, meant his evenings were commonly spent cooking up meals for the many faces who would pass by his traditional Japanese residence. Whether friend or foe; stranger or comrade, Emiya gladly whips up classic Japanese dishes that often win over even the most seasoned warrior.

Before the most recent Holy Grail War, Shirou Emiya spent most of his days like practically every other high school teen. Growing up without his parents, however, meant his evenings were commonly spent cooking up meals for the many faces who would pass by his traditional Japanese residence. Whether friend or foe; stranger or comrade, Emiya gladly whips up classic Japanese dishes that often win over even the most seasoned warrior.

Today's Menu for the Emiya Family, Volume 6

Need ideas for your next get-together? Author Alanna O’Neill has everything you’re looking for with simple recipes and tools for a stunning alfresco gathering.

Need ideas for your next get-together? Author Alanna O’Neill has everything you’re looking for with simple recipes and tools for a stunning alfresco gathering.

The Outdoor Table

100 simple, tasty and secretly healthy recipes, with flavour in every bite. From restaurant-trained chef and content creator Christina Soteriou (more than 350k followers @christinasots), this is unbelievably delicious plant-based food, packed with protein, whole foods and nutrients. Chapters include:- Small plates, for snacks and starters- Big platters, for sharing and meal prep- Cosy bowls, as comforting as they sound- Baking dish, for hearty one-dish wonders- Dessert spoon, to satisfy your sweet toothExpect nourishing, vibrant dishes - including Spicy Mushroom Skewers with Peanut Lime Sauce, Sweet Potatoes with Tahini Butter Chickpeas, Pulled Leeks with Pistachio Cream and Peanut Butter Cherry Jam Semifreddo - as well as extra features on key ingredients, debunking vegan myths and tips on saving money and storing produce to keep it fresh for longer.

Bold recipes, made with plants. Experience veg like never before with 100 simple, tasty and nutritious recipes to be enjoyed by all. Packed with flavour in every bite, these are hearty meals that showcase just how delicious plant-based food can be. With influences from Christina's Greek Cypriot roots, expect nourishing, vibrant food, including Spicy Mushroom Skewers with Peanut Lime Sauce, Sweet Potatoes with Tahini Butter Chickpeas, Pulled Leeks with Pistachio Cream and Peanut Butter Cherry Jam Semifreddo. Always fresh and healthy, with tips for making sure your meals are packed with protein and nutrients as well as being totally delicious.

Plant-based just got better

Big Veg Energy

100 Celebratory Recipes Inspired by Mexican Tradition

Cooking con Claudia: CelebraciÃ³n!

How the Michelin Guide Changed France and Food Forever

Forks in the Road

100+ Simple Recipes for Making What You Want to Eat--and Nailing It Every Time

Everything Delish

'A series of intelligent and fiery essays' The Sunday Times 'A landmark in British food writing' Jonathan Nunn 'Makes you laugh, think, and get a little angry' iPaper 'I started stitching together my story through a different, universal language: food.' An A-Z of Chinese Food (Recipes Not Included) is not a recipe book, but a deliberate 'anti-glossary' - a delectable edible anthology that serves up Chinese flavour beyond just its taste. Jenny Lau always found herself sitting between cultures, connected to both east and west. Hungry to understand herself, she threw herself into researching the Chinese food of her heritage. The result is An A-Z of Chinese Food - a surprising, unputdownable and deliciously enriching anthology that uses food to explore who we are and how we relate to the world. From A is for Authentic, breaking down our assumptions of who 'owns' what cuisine, to R is for Rice Cooker, a humorous entry from the point of view a hard-working kitchen appliance that has seen a family through its ups and downs, An A-Z of Chinese Food will change the way you think about, see, and eat, food. 'Lau's writing makes you laugh, think, and get a little angry - sometimes all at once. She tackles serious topics such as cultural appropriation, colonisation, racism and fetishisation in Chinese food with a lightness that never undermines their gravity' ANGELA HUI for iPaper 'I feel seen... I feel called out... I feel educated... I feel comforted and satiated. This is the book I needed growing up. Everyone should read this book!' JENNIFER LI, @bookmarkonthewall, book blogger 'A worthwhile and thoughtful corrective to many of the myths and over-simplifications about Chinese food in the West. Lau poses some great questions, which stayed with me long after I'd finished reading' BEE WILSON for The Sunday Times 'Using the universal language of food, Lau rips through an astonishing list of subjects with a uniquely original style. A must-read for lovers of food yes, but also lovers of exciting, daring writing' FOYLES Booksellers 'A groundbreaking rhapsody of a book, that brings something brand new to the canon of diasporic food writing. An A-Z that shines completely new light on Chinese culinary heritage, with an immediacy and spirited reverence that is a joy to read. Jenny Lau is a compelling and expressive storyteller: intricately weaving personal memoir, extensively researched cultural history and satirical humour with commanding eloquence. An instant classic from an essential new voice.' GURDEEP LOYAL, food &amp; travel writer 'An A-Z of Chinese Food is a landmark in British food writing, somewhere between a book, a magazine, and a treatise, but completely its own thing. Jenny has the rare ability to dissect unwieldy matters of identity, race and culture with the lightness of touch that all serious topics need, combatting preconceived notions about Chinese cuisine with immaculate research and subversive humour. This book is a tonic to the mainstream of food writing' JONATHAN NUNN 'A leading light in the British Chinese community' FUCHSIA DUNLOP

A delectable collection that serves up Chinese flavour beyond its taste

An A-Z of Chinese Food (Recipes Not Included)

Elevate

Everyone Hot Pot

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