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Simple things made well.

Cuddeford E: Kitchen Table

Kitchen Table

Simple Things Made Well

'A wonderful book.' Cathy Rentzenbrink'A remarkable tale' The SpectatorA giant wheel of Comte¿ - a cheese full of delight, a mosaic of flavour - can sometimes become flat. Despite all that's gone into making it and caring for it, its complexity mysteriously vanishes, its spark dies. Cheesemongers know that. That's why they regularly test the cheeses: they insert a cheese iron deep into the wheel and extract a sample from its core. Sometimes they can cure it and sometimes they can't.A highly successful BBC and Guardian Journalist, somehow Michael Finnerty's life had become flat. His psychological cheese iron told him he needed to make a change, and he becomes convinced his salvation lies in cheese. Michael becomes an apprentice cheesemonger at Borough Market, and is plunged into a world of intense physicality, extraordinary knowledge, and total geeky passion. From learning the cheese's personal nighttime riders - Castillon Frais needs to sit in its box underneath some waxed paper but its box needs to be kept in a plastic sheath, Comté sits unwrapped in a cool cupboard, and has a quick saline bath before bed - to learning intricate ways to wrap their different shapes; from being able to taste nuances between the cheeses, to slicing fingers, bruising toes, getting allergic reactions, and the simple dog-tiredness of being on your feet from the crack of dawn till night, Michael's new job is more demanding than he could ever have imagined - and he loves it. Then when Borough Market is subjected to a terrifying attack, Michael realises through cheese, he has found something even more powerful - community.

How Comté and Camembert Fed My Soul

The Cheese Cure

Celebrate the best of Greek cooking with modern twists on timeless recipes, from Mediterranean deli and restaurant group ERGON. In Greece, food is never just food. It's the language of connection, friendship and celebration. It's loud tables, long lunches and lazy Sunday dinners that extend into the night. It's knowing where your food comes from and who it comes from. This is the philosophy of ERGON, producers of artisanal Mediterranean food. Founded in 2008 by two brothers from Thessaloniki, ERGON has grown to become a global lifestyle brand associated with the finest Greek food and modern Mediterranean cuisine. Now they have collected their favourite recipes that capture the essence of Greek cooking in Sun, Soul, Feta. Discover 70 recipes with everything from kitchen staples and comforting breakfasts to meze, seafood and vegetable dishes, as well as suggestions for how to create sharing feasts for any occasion. Sun, Soul, Feta is filled with comforting, fresh and nourishing meals rooted in the Mediterranean soul. So come with us to the beaches of Crete and the rooftops of Athens. To family kitchens, busy bakeries and sandy beaches in celebration of Greek dishes that conjure up a sense of home.

The Greek Cookbook

Sun, Soul, Feta

An expert chef and the author of More Than Cake covers everything you need to know to make a dazzling hot pot feast—the ancient Chinese tradition that is both a meal and a celebration. Hot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together. Recipes include essential hot pot accompaniments, such as: <ul><li> Not-Just-Scallion Pancakes </li><li> Toasted Cumin and White Sesame Sauce </li><li> Caramelized Mushroom and Cabbage Dumplings </li><li> Charred Tomato and Lemongrass Broth </li><li> Crunchy Seaweed Boats </li><li> Watermelon Shiso Slushie </li></ul> Through four distinctly unique hot pot menus, Pickowicz shows how to pull together this cozy tradition best enjoyed at home no matter where you are; everyone, hot pot!

Creating the Ultimate Meal for Gathering and Feasting

Everyone Hot Pot

NEW YORK TIMES BESTSELLER • Find your go-to dishes for every day of the week with simple, delicious recipes from the creator of Maxi’s Kitchen. Culinary creator Maxine Sharf has built a community of over 4 million people who trust her for recipes that strike the perfect balance between healthy and comforting. Her debut cookbook is all about finding your weekly go-tos: the easy, delicious recipes that you’ll make on repeat to nourish yourself and your family. Maxi’s Kitchen is organized by day of the week, with intentions for each day that help you pick the perfect recipe to match your mood. Start the week with quick and simple dishes like Honey-Mustard Salmon with Pistachios and Dill, and easy, one-pan meals like Cheesy Enchilada Skillet with Crunchy Tortilla Chips. Get through the midweek slump with fun handhelds like Thai Basil Chicken Lettuce Cups, then treat yourself to an indulgent date night with Creamy Spicy Shrimp Spaghetti. For Maxine, weekends are for spending time with friends and family, so think small bites meant for sharing, like French Onion Crostini, or more ambitious, immersive projects, like Grandma’s Wontons. And Sunday is all about brunch, with classics like Mom’s Fluffy Pancakes. Maxi’s Kitchen reflects Maxi's multicultural heritage and covers a wide variety of flavors, ingredients, and cuisines to inspire your next meal with recipes you can turn to again and again. Maxine invites you into her kitchen with the hope that her cherished recipes will become part of your family’s traditions, too.

NEW YORK TIMES BESTSELLER • Find your go-to dishes for every day of the week with simple, delicious recipes from the creator of Maxi’s Kitchen. Culinary creator Maxine Sharf has built a community of over 4 million people who trust her for recipes that strike the perfect balance between healthy and comforting. Her debut cookbook is all about finding your weekly go-tos: the easy, delicious recipes that you’ll make on repeat to nourish yourself and your family. Maxi’s Kitchen is organized by day of the week, with intentions for each day that help you pick the perfect recipe to match your mood. Start the week with quick and simple dishes like Honey-Mustard Salmon with Pistachios and Dill, and easy, one-pan meals like Cheesy Enchilada Skillet with Crunchy Tortilla Chips. Get through the midweek slump with fun handhelds like Thai Basil Chicken Lettuce Cups, then treat yourself to an indulgent date night with Creamy Spicy Shrimp Spaghetti. For Maxine, weekends are for spending time with friends and family, so think small bites meant for sharing, like French Onion Crostini, or more ambitious, immersive projects, like Grandma’s Wontons. And Sunday is all about brunch, with classics like Mom’s Fluffy Pancakes. Maxi’s Kitchen reflects Maxi's multicultural heritage and covers a wide variety of flavors, ingredients, and cuisines to inspire your next meal with recipes you can turn to again and again. Maxine invites you into her kitchen with the hope that her cherished recipes will become part of your family’s traditions, too.

Easy Go-To Recipes to Make Again and Again: A Cookbook

Maxi's Kitchen

Over 100 healthy recipes to stay fuller, longer.Acclaimed nutritionist Dominique Ludwig @dominiqueludwig_nutrition has helped thousands of people transform their health, end food noise, shed weight, boost energy and mood. Her 6 principles will revolutionise your approach to food and introduce you to eating that fuels your body and promotes longevity and happiness, without ever missing out. Recipes include: Carrot and Courgette Loaf, Sweet Potato and Feta Frittata, Jewelled Granola, Chicken and Yellow Rea Curry, Pork Loin with Smoky Beans, Peanut Butter and Chocolate Cookies, Two-Ingredient Chocolate Fudge. The delicious balanced recipes have been developed following Dominique's science-proven method: combining fibre, protein, plants and healthy fats to satisfy and energise. With a real-life track record helping thousands of people, Dominique's no-nonsense method: <ul><li>Boosts your body's natural GLP-1, the hormone that signals fullness</li><li>Silences food noise and ends the cycle of constant hunger</li><li>Natural weight loss learning to eat balanced plates and stop grazing</li><li>Increases energy and aids good sleep, improving your mood in less than two weeks</li><li>Reduces inflammation and promotes healthy gut microbiome</li><li>Promotes longevity, helping us to be healthier into old age</li></ul> Includes macro counts, two weekly meal plans and meal prep advice. 'Dominique has helped thousands of people take control of their health through simple dietary changes - with life-changing results.' The Telegraph

The Science-based Plan to Transform Health, Lose Weight, Feel Amazing

No-Nonsense Nutrition

Die Produktbroschüre "tab 8" informiert den Kunden über das neue tolino tab 8". Die Broschüre wird im entsprechenden Broschürendispenser auf dem tolino Präsentationstisch platziert (Möbel). Die Broschüre bietet Platz für eigenen Firmenaufkleber oder Stempel. Format: dinlang, 6 Seiten | Material: Papier, beidseitig bedruckt

The Butter Book

WINNER OF THE 2026 JAMES BEARD AWARD FOR BEVERAGE BOOK WITHOUT RECIPES 57th NAACP IMAGE AWARDS FOR OUTSTANDING LITERARY WORK – INSTRUCTIONAL NOMINEE TALES OF THE COCKTAIL 2026 SPIRITED AWARDS TOP 4 FINALIST SAVEUR THOUGHTFUL GIFTS FOR WINE AND SPIRITS LOVERS NEW YORK TIMES MOST INTERESTING WINE BOOKS OF 2025A first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy.The wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren’t prevalent? What about global cuisines—many of which are outside of Europe—that celebrate heat and tang? Don’t these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours.In this first-of-its-kind guidebook, Cha McCoy pairs wines with foods from Africa, Asia, and beyond, blending practical information with a side of aspirational armchair travel. Cha shares her journey of learning and connecting with deep culinary traditions and regional cuisines around the world, diving in by continent and then by region or country, from Africa to the Caribbean, from Latin America to the United States of America, and Asia, and exploring their winemaking regions.Throughout, you’ll see pairing lists and menus to easily find wines to savor with whatever food you’re craving, whether it’s Moroccan Tagine, Jamaican Jerk Chicken, Mexican Elote, Shrimp Po’ Boy, Peach Cobbler, or Pad Thai. Plus, you’ll find 25 recipes for global fare from renowned chefs and mixologists that represent the heritage of each destination, with food accompanied by suggested wine pairing, to complete the meal.Whether you’re curious about what to eat on your next trip abroad, want to try out a local restaurant, or are looking to explore a new cuisine to cook at home, Wine Pairing for the People will not only guide you on what to eat but how to best highlight the flavor of your meals with successful pairings. Complete with a foreword by Stephen Satterfield, and stunning photographs, maps, and illustrations throughout, this groundbreaking book boldly declares: Wine is for everyone.

57th NAACP IMAGE AWARDS FOR OUTSTANDING LITERARY WORK – INSTRUCTIONAL NOMINEE SAVEUR THOUGHTFUL GIFTS FOR WINE AND SPIRITS LOVERS NEW YORK TIMES MOST INTERESTING WINE BOOKS OF 2025 A first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy.The wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren’t prevalent? What about global cuisines—many of which are outside of Europe—that celebrate heat and tang? Don’t these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours. In this first-of-its-kind guidebook, Cha McCoy pairs wines with foods from Africa, Asia, and beyond, blending practical information with a side of aspirational armchair travel. Cha shares her journey of learning and connecting with deep culinary traditions and regional cuisines around the world, diving in by continent and then by region or country, from Africa to the Caribbean, from Latin America to the United States of America, and Asia, and exploring their winemaking regions. Throughout, you’ll see pairing lists and menus to easily find wines to savor with whatever food you’re craving, whether it’s Moroccan Tagine, Jamaican Jerk Chicken, Mexican Elote, Shrimp Po’ Boy, Peach Cobbler, or Pad Thai. Plus, you’ll find 25 recipes for global fare from renowned chefs and mixologists that represent the heritage of each destination, with food accompanied by suggested wine pairing, to complete the meal. Whether you’re curious about what to eat on your next trip abroad, want to try out a local restaurant, or are looking to explore a new cuisine to cook at home, Wine Pairing for the People will not only guide you on what to eat but how to best highlight the flavor of your meals with successful pairings. Complete with a foreword by Stephen Satterfield, and stunning photographs, maps, and illustrations throughout, this groundbreaking book boldly declares: Wine is for everyone.

The Communion of Wine, Food, and Culture from Africa and Beyond

Wine Pairing for the People

An essential collection of beloved home cooking recipes from India's most famous food historianClassic Indian Recipes is a vibrant celebration of the diversity and depth of Indian cuisine. Pushpesh Pant, author of the global bestseller India: The Cookbook, presents a carefully curated treasury of tried-and-tested dishes from across the country, inviting home cooks around the world to experience this unique and extraordinary culinary culture.The book's more than 150 recipes reflect the rich tapestry of Indian food traditions. Readers will find an array of homemade meals - including vegetarian options - along with sumptuous feasting dishes and festive sweets, each accompanied by a lively headnote and stunning photograph of the finished dish. Well-known and much-loved dished such as Butter Chicken, Roghanjosh, and Dal Makhani appear alongside more traditional and unusual fare - for example, Hyderabadi Dum ki Biryani (slow-cooked biryani) and Gucchi Pulau (morel pilaf). There are accessible versions of iconic recipes, such as samosas, pakoras, dosas, and chapatis, as well as a host of chutneys and drinks.With a detailed introduction covering the various regions of the country and the gradual evolution of Indian food across India and the world, Pushpesh Pant sets the stage for the recipes that follow. His insights into the cultural and historical background of Indian cuisine reveal the philosophy of Indian home cooking - one rooted in balance, seasonality, and deeply held roots.Recipes include: Hariali Paneer Tikka (green paneer skewers), Dhokla (steamed lentil cake), Musallam Raan (slow-cooked aromatic leg of lamb), Nejandu Kari (crab curry), Aloo Methi (potatoes with fenugreek), and Shahi Tukra (royal bread pudding).

Classic Indian Recipes

SHORTLISTED FOR THE JANE GRIGSON AWARD 2025 'Aaron's heartfelt memoir will leave your heart and mind full ... but your stomach craving latkes.' Tim Anderson, chef &amp; award-winning writer 'Beautifully written. A book which reminds us that food is the language of love.' Asma Khan, chef &amp; bestselling author In this captivating coming-of-age memoir, Aaron Vallance gives you a seat at the enchanting and delectable meals that shaped his understanding of the world growing up in an Ashkenazi Jewish family in 1980s Manchester. Through exceptional storytelling, Aaron re-creates the particularities of his childhood - one where he would have chicken on a Friday, eat Challah every Saturday, bagels every Sunday, and then a smattering of chopped herring, chremsls, chrain, and latkes in between. With a stomach full, he explores the traditions, rituals, festivals and meaning behind these foods we might all recognise, celebrating the nuances of a tight-knit, if often insular, Jewish community along the way. Written with warmth and joy, Friday Night Chicken is a one-of-a-kind story for all lovers of food and personal stories to delight in. 'Aaron is such a lyrical writer. I always learn something new.' Ruby Tandoh, bestselling author of Eat Up! 'Full of heart and warmth. A joy to read!' Angela Hui, author of Takeaway

Friday Night Chicken

Clicks to Croissants is a practical business manual designed for home-based bakers who want to turn their passion for pastry into a profitable, social-media-driven enterprise. The author, drawing from her personal transition from a marketing professional to a successful micro-bakery owner, provides a step-by-step roadmap for building a high-demand brand using a standard home kitchen.The book is structured into four main sections: <ul><li>Technical Foundation: The text explains the essential chemistry of croissant making, focusing on the quality of ingredients and the technical process of lamination to ensure a professional-grade product that stands out from mass-produced alternatives.</li><li>Business Blueprint: This section covers the logistics of running a "micro-bakery," including low-cost equipment setups, navigating local regulations, and implementing pricing strategies that prioritize high profit margins over high volume.</li><li>The Marketing Engine: The author details how to use smartphones and social media platforms to create viral content and a "digital terrace" for customers. It introduces the "drop model"-using limited availability to create urgency and consistent weekly sell-outs.</li><li>Scaling and Branding: The final chapters explore ways to grow the business through wholesale partnerships, automation of orders, and building a distinct brand identity that can eventually transition out of a home kitchen.</li></ul>The guide emphasizes that success in this niche relies on a combination of consistent quality, professional-grade visual storytelling, and a disciplined weekly schedule.

How to Use Social Media to Sell Out Your Home Bakery Every Weekend

Clicks to Croissants

'Pary Baban is one of my favourite cooks. Her food is the perfect combination of honed technique,&nbsp;accessibility&nbsp;and generosity. Her spirit shines through on every page of this beautiful book, which is packed with the nourishing Kurdish recipes I have come to know and love.' Helen Graves

NANDEN ('kitchen' in Kurdish) will introduce the world to the DELIGHTS OF KURDISH FOOD.

Filled with AUTHENTIC recipes passed down through the generations, 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, travelling 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 in South London. Through the heartbreak of having to leave her home,&nbsp;emerges a fantastic collection of recipes to showcase 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&nbsp;yaprax û&nbsp;kifta (dolma &amp; dumplings), soups &amp; stews, brinj&nbsp;û&nbsp;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

Nandên

THE INSTANT SUNDAY TIMES BESTSELLER THE ONLY CURRY COOKBOOK YOU'LL EVER NEED 'Curry lovers assemble: Nisha Katona is here to fulfil all your spicy, salty and sweet feasting desires.' i Nisha Katona's warmth, authenticity and ability to conjure delicious flavour from just a handful of ingredients have led to her being one of our most trusted and recognisable voices in Indian cookery. In her newest book, Nisha has created the ultimate guide to curry, featuring delicious recipes from across India, streamlined to make them accessible and achievable for home cooks. Dishes range from definitive versions of curry house classics to homestyle curries that are rich with the warmth, intimacy and no-frills deliciousness of domestic cooking. Recipes include: ¿ Butter Chicken ¿ Onion Bhajis ¿ Chicken Tikka Masala ¿ Beef Madras ¿ Tandoori Lamb Chops ¿ Goan Fish Curry ¿ Matar Paneer ¿ Black Daal ¿ Carrot Halwa With 100 recipes that prove that curry night can be any night of the week, this really is the only curry cookbook you will ever need. ----------------------------------------------------------------------------- PRAISE FOR THE CURRY BIBLE 'In this good book of curry, all these dishes are celebrated, ready to bring their warmth to homes on a regular basis.' Sainsbury's Magazine 'With reliable recipes, clever flavour hacks and Nisha's expert guidance throughout, The Curry Bible makes it easy to put delicious Indian food on the table any night of the week.' The Happy Foodie

The Curry Bible

Kitchen Table

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