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Moore J: How to BBQ Everything

How to BBQ Everything

The only BBQ book you will ever need

Recipes and Techniques from Italy's Most Celebrated Breadmaker

Mastering Italian Breads

65 nourishing recipes

Recipes for Pickling, Curing & Fermenting

It's the season to reach for gooey mud pies, decadent chocolate cupcakes or an irresistibly sweet brownie bite and snuggle up with a blanket to sip on a deliciously thick and creamy hot chocolate. Now you can bring the coziness into your kitchen with over 40 irresistible recipes. When those golden leaves start to fall, you know it's time to rustle up all the comforting dishes and indulge in delicious chocolatey treats. From classic Chocolate Chip Cookies to The Devil's Food Cake and the ubiquitous Baked Chocolate Cheesecake, A Cosy Chocolate Cookbook celebrates the season with a treasure trove of cosy, soul-warming recipes that are nostalgically evocative of home and all its comforts. A Cosy Chocolate Cookbook features over 40 indulgently rich, easy to follow chocolate recipes to help you get the most out of the cosiest season, year after year. Other titles in the series: A Perfect Pancake Cookbook, The Cinnamon Bun Cookbook and The Pumpkin Spice Cookbook.

Recipes for irresistible brownies, bakes, cupcakes, and more

A Cosy Chocolate Cookbook

Recipes for Soup

The untold stories behind Chicago's globally celebrated culinary scene—from revolutionary chefs to kitchen disasters to public uproars to Michelin stars, told by the cooks, servers, restaurateurs, critics, dreamers, and rebels who built America's most fearless food city.Whether serious destination diners, weekend visitors, or fans of The Bear, everyone knows Chicago has long outgrown its mid-twentieth-century reputation as a steak-and-potatoes town. The last fifty years have seen it explode into world prominence as one of America’s best places to eat—and ground zero of some of America’s greatest cooking. When Michelin first started awarding stars in the United States, they selected Chicago as one of the first cities so recognized. But the story of this ascendency—and of nationally famed chefs like Rick Bayless, Charlie Trotter, Grant Achatz, Graham Elliot Bowles, Stephanie Izard, and many others—has never been fully revealed in all its messy, dramatic, high-energy glory.The Chicago Way traces Chicago’s growth as a dining capital over the past fifty-plus years through an oral history made up of the voices of those who led, drove, and otherwise took part in that transformation. Readers will learn how the city’s diners (and millions of happily sated visitors) grew to love new and more adventurous ways of eating, from hot dogs with foie gras to molecular gastronomy. These first-person accounts show how restaurants played a key role in transforming the city’s culture, creating hot new neighborhoods—before sometimes getting priced out of them—and driving economic growth not just downtown, but increasingly into its kaleidoscopically diverse neighborhoods.&nbsp;This is a dynamic plunge into the chaos and glory of the restaurant world, charged with the unfiltered voices of the men and women who helped make Chicago’s food culture what it is today. Focusing on real estate, finance, and economics as well as food and creativity, these insider accounts together tell a powerful story about the essential influence of Chicago chefs and restaurants on contemporary American cuisine that will appeal to everyone interested in food, restaurants, and dining.James Beard Award–winning Michael Gebert has written for decades about hundreds of Chicago food figures from every background, and in The Chicago Way, he includes contributions from national celebrities such as Top Chef winners Stephanie Izard and Joe Flamm, Alinea chef Grant Achatz, and Michelin-starred chef and author Lane Regan, among many other notables. His vast network and deep knowledge are reflected in the scores of both famed and unsung food professionals included here, arrayed into a narrative mosaic that reveals the stories behind the story of Chicago’s greatest, most important, and most memorable places to eat food.

An Oral History of Chicago Dining

The Chicago Way

<div>The Langham is the birthplace of Afternoon Tea. When it opened in 1865 it was the first place to move this great Victorian invention from the homes of the aristocracy into the commercial sphere of this perennially popular, 5-star hotel.&nbsp;Since then, The Langham’s Afternoon Tea has truly established itself as a prime destination and experience and at the UK Hotel, the menu is overseen by Michel Roux Jr., Executive Chef Chris King, and created by Executive Pastry Chef Andrew Gravett.&nbsp; But what makes The Langham Hotel Group unique is it's international prevalence. With 24 hotels around the world, including locations in China, Japan, Germany, Italy, North America and Australia, there are several versions of the Afternoon Tea, all particular to that country, which are incorporated within this delicious book. Alongside the more traditional afternoon tea elements of scones and sandwiches, their offering includes many classics with a twist including Tunnocks Tea-cakes, Custard Creams, Dip Dabs and Twisters, as well as a number of themed tea collaborations in recent times including Liberty and Platinum Jubilee.</div>

The Langham Afternoon Tea Book

Nandine, meaning "kitchen" in Kurdish, will introduce the world to the delights of Kurdish food. Filled with authentic recipes passed down through the generations and cooked from the heart. Born in South Kurdistan, Pary Baban was forced to flee her home village of Qaladzê, resulting in a nine-day trek, traveling from village to village, where she learned to cook by collecting recipes from the people she encountered. Pary lost her cherished recipe book that she had compiled along the way, but 27 years later managed to find it, inspiring her to start her family restaurant, Nandine, in South London. Through the heartbreak of having to leave her home, emerges the most fantastic collection of recipes that really showcases the beauty of Kurdish food. Through a love of foraging and eating outdoors and making the most of every ingredient, these recipes will entice all the senses and evoke a feeling of warmth and love for the community around you. Discover the delights of yaprax û kifta (dolma &amp; dumplings), soups &amp; stews, brinj û sawar (rice &amp; bulgur dishes), slow-cooked dishes, pan-fries &amp; grills, sides, salads &amp; pickles, breads, and finally sweet things &amp; drinks. Each recipe is a celebration of the unique ingredients and cooking techniques that define Kurdish food. Perfect for food lovers, cultural explorers, and anyone eager to bring unexpected taste sensations into their home kitchen, this book is a homage to Pary’s journey and to her culinary heritage.

Recipes from My Kurdish Kitchen

Nandine

Recipes for Summer

The Good Bite: Easy Every Day is all about minimum effort, maximum flavour. From one pan wonders, to meal prep winners, batch cooked meals for the days you need them most, veggie-led, 10-minute cooks, snacks, delicious desserts and more, Niall Kirland Sunday Times bestselling author of The Good Bite: Meal Prep Manual and The Good Bite Lite: 500-Calorie Feasts harnesses time-saving, easy methods for cooking flavour-filled food every day of the week.

The Good Bite: Easy

Celebrate the beauty of the burger with this in-depth guide to the best patties and buns from around the USA and the world beyond. Burgers are a serious business, and The Burger Bible is your one-stop guide to all things patty and bun, from esteemed restaurant critic and food writer Maggie Hennessy (Time Out Chicago, the New York Times, Bon Appetit). Packed with meaty content, including: - Profiles of the 80 top burgers in the world right now, from food trucks to high-end cuisine - Recipes to create your own perfect burger at home - The Burgerpedia - breaking down the must-know lingo and ingredients - The complete guide to burger culture And much more beyond. Featuring hundreds of photographs of burgers and restaurants as well as bespoke illustrations and Hennessy's expert text throughout, this is the complete handbook on the humble hamburger.

How to BBQ Everything

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