Murdoch Books – förlag

'There is no one better to take you on a journey to the beautiful island of Sardinia than Francesco, with his in-depth knowledge of the land, its food and traditions.' GENNARO CONTALDO'There is such a beautiful feeling of home in this book. It's a pure love letter to Italian food filled to the brim with recipes I want to make but importantly I know I CAN make. I cannot wait to get this covered in sauce as I have it permanently open on my kitchen side.' EMILY ENGLISH Sardinia captures the true spirit of Mediterranean cooking. Here, you find a way of life filled with simple, fresh, seasonal ingredients, healthy fats and plenty of time spent cooking, eating and spending time with loved ones. Sardinia is, after all, one of only five designated 'blue zones' in the world - where people live longer than anywhere else. In Eat Like a Sardinian, chef Francesco Mattana invites you to discover the rich and varied food culture of the island, bringing together his experiences learning to cook from the women around him and years of teaching experience to create 90 delicious home-cooking recipes that everyone can master, with all the tips and tricks needed to get them right every time. Find the perfect small bite for your aperitivo hour, stock up your larder with preserves, perfect your pasta and bread-making skills, learn how to entertain the Sardinian way with impressive fish, meat and vegetable dishes and finish it all off with a traditional dolci. Who knew healthy living could be so sweet?

'Reynold's lifelong passion and imagination is the DNA in all of his food and this cookbook brings that passion into your kitchen. It has something for everyone.' Gordon Ramsay 'Reynold is one of those rare sparks that ignites in such a way as to capture the hearts and minds of so many in an entirely new and fresh light. His relentless pursuit of perfection and his unapologetic obsession with pastry has already yielded spectacular creations. One can only imagine what happens next ...' Melissa Leong Got a sweet tooth or someone to impress? Level up your dessert game with tried-and-tested recipes from modern-day MasterChef legend Reynold Poernomo.Perfect your butter cake, curd tart or creme caramel with Level 1. These are all the crowd pleasers and perfectly simple desserts for beginners or aficionados, each with a 'Reynold twist', like pavlova flavour pairings or a honey glaze for your cheesecake.Kick it up a notch with Level 2, for swoon-worthy jar desserts, the perfect oozy lava cake or the ultimate praline tart. Step by step, Reynold shows how each element is made so you can dream up your own combinations and increase your confidence.Are you an adventure cook? Or want to blow everyone's minds? Level 3 is an access-all-areas pass to the signature dishes and secret recipes for white noise, onyx, magic mushrooms and more - these creations need to be seen (and tasted) to be believed.Including choose-your-own-flavour-adventure flowcharts, endless tips on substitutions and the inside skinny on kitchen tools and specialty ingredients, The Dessert Game is everything you need for sweet, sweet victory at your place.

JAMES BEARD AWARD NOMINEE. Welcome to The Madrusan Cocktail Companion, the impeccably comprehensive one-stop guide to classic drinks from every era, plus the best modern cocktails, curated by oracle Michael Madrusan with contributions from world-leading bartenders.Expanded from an in-house manual conceived and curated by Michael as the go-to resource for teams at his acclaimed bars, and shared by the professional drinks community as a treasured educational resource, it includes more than 2800 drinks - tried, tested and updated for the modern palate.Michael and Zara Madrusan draw on their own extensive library of books that date back to 1862 to present the stories behind the cocktail canon, alongside all the best variations, categorised by origin and by ingredient, and with an emphasis on readily available products and minimal preparation.Whether it's every imaginable twist on the Martini in the past 100 years, Sours, Bucks and Flips for all tastes, or aperitivo-style and non-alcoholic options, every drink worth knowing about is here. Including an insider's guide to home bar excellence, and jovial toasts and quotes from history's most influential bartenders, The Madrusan Cocktail Companion is a spectacular compendium for the new age of drinking discernment.Includes the origin and story behind the key cocktails, essential know-how for home bartenders, imperial and metric measurements, and stunning photography in a spectacular hardback package - complete with dual ribbons and sprayed edges. 'Truly comprehensive, forward-looking and historically informed. A perfect monument to the best of what the 21st-century cocktail revolution has achieved.' David Wondrich, Author, Imbibe 'Michael and Zara have compiled the definitive ark of our generation: a glamorous time capsule of mixology. An instant classic.' Jim Meehan, Author, Meehan's Bartender Manual 'Sharp, structured and grounded. More than a manual, this is a manifesto. If you plan to take this work seriously, start here.' Jeffery Morgenthaler, Author, The Bar Book: Elements of Cocktail Technique 'Michael Madrusan is one of the world's foremost experts on classic and forgotten cocktails. A must for every level of cocktail enthusiast.' Sam Ross, Owner/Operator, Attaboy, NYC and Nashville 'The true power of Michael and Zara's opus lies between these recipes: the ideas, people and stories that explain the why behind the tiny cups of cold booze we call cocktails.' Alex Day, Co-Author, Death & Co: Modern Classic Cocktails

Chances are you've eaten a soup, salad or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves - until now. Matty Matheson, known for his bold, innovative flavours, has created a cookbook that will revolutionise how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty's signature twists on the classics, delivered with minimal effort for maximum flavour.Find your favourite combination by mixing and matching dishes like: Soups: Giant Meatball Soup; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de Pollo Salads: Everyone's Mom's Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, Olive Oil and Espellete Sandwiches: Cubano; Italian Combo; Sun Warmed Tomato Sandwich; Banana Bread French Toast with Fried Egg, Peameal Bacon and Maple Syrup Packed with character, personal stories, scrumptious recipes and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.

"Refreshingly unusual in its concept and geographical spread, filled with heady pleasure, deep locality and genuine know-how, Pomegranates & Artichokes is also quite possibly the most beautiful cookbook I have ever seen." Caroline Eden When Iranian writer and food photographer Saghar Setareh moved to Italy at the age of 22, she was enchanted by the rich food culture of her adopted country, and this inspired a curiosity in the cuisine of her homeland and the surrounding countries of the Levant and Eastern Mediterranean. Pomegranates & Artichokes is the story of Saghar's own culinary journey from Iran to Italy, in which she describes the many parallels that link Middle Eastern and Mediterranean food cultures, and shows how ingredients and recipes - unconstrained by borders - are shared and transformed through the immigrant experience. Divided into three sections representing stops on Saghar's culinary 'road trip' ­- Iran, In Between and Italy - this book features more than 80 recipes celebrating the foods of these regions. Among the highlights are a simple Iranian breakfast platter, a celebratory Persian feast, Sicilian-style stuffed artichokes, guinea hen braised with pomegranate, sweet-sour meatballs from Aleppo, a Roman ricotta and wild cherry pie and a velvety Middle Eastern milk pudding. Illustrated with Saghar's own beautiful photography, and peppered with personal insights and experiences, Pomegranates & Artichokes tells the story of two food cultures, and the delicious space in between."Rich with detail, this beautiful and beautifully written book bridges two culinary worlds and invites us to cook."Rachel Roddy"I have been following Saghar's work for many years, always hoping that her unique story, her sense of beauty and deliciousness will eventually materialise in a brilliant book. And my wishes have finally come through. Just like the beautiful Iranian tapestries featured in the book, Saghar's food and story is rich with culture, history and beauty. I cannot wait to cook from it and lose myself in its pages."Olia Hercules"I have been waiting eagerly for Saghar to tell her story through her food and images and this book does not disappoint; I want to sit at her table and listen to her talk about food over her grandmother's bicoloured tea, but the next best thing is getting lost in her photography, finding connections that transcend physical places and poring over the kind of food that I want to immediately cook for friends and neighbours."Emiko Davies "An utterly enchanting book that captures the essence of migration and the magnificence of Iran's culinary traditions. With its stunning photography, captivating stories and mouth-watering recipes, I want to devour it all."Yasmin Khan"With her debut cookbook Pomegranates & Artichokes, Saghar Setareh guides us on a spirited and soulful culinary journey. Setareh's stunning photography casts a warm light on the true essence of the people and cuisine of each region. This is not a cookbook lost in the nostalgia of a bygone era, but an invitation to Setareh's table firmly planted in the here and now. And what a delicious table it is. I can't wait to get cooking from this beautiful cookbook!"Naz Deravian

Taking the beloved cinnamon bun as the starting point, this book explains the magic of this classic bake - from the key ingredients and pastry-making tips, to the types of dough it can be made with, e.g. yeasted, vegan, gluten-free and sourdough, and the filling and glaze variations to try. Clear step-by-step photos demonstrate exactly how to make and assemble the bun pastry and how to shape it in different ways. Then you'll find 40 recipes for other popular buns, pastries and rolls from around the world now that you've mastered the rules of perfect pastry. Recipes include Swedish cardamom buns, British Chelsea buns, chapters on fruit-based recipes, luxurious flavoured buns, and other pastry-themed creations such as babka and even ice cream made with leftover cinnamon bun pieces! This is not just an invaluable guide for any baker wanting to master the art of perfect cinnamon buns, but also anyone who loves the Scandinavian and German culture of a mid-morning coffee with a delicious treat.

If you have read The House that Pinterest Built, Smart Spaces, The Alchemy of Things, or Elements of Style you're going to love Perfect Imperfect.Wabi-sabi and new creative interior design expressions: Perfect Imperfect is a stunning collection of homes and studios of creatives from all over the world, with thought-provoking text by Karen McCartney and stunning visuals by Sharyn Cairns and Glen Proebstel. Perfect Imperfect takes as its founding principle the Japanese concept of wabi-sabi. Wabi-Sabi advocates the beauty to be found in imperfection, impermanence and the authentic. Importantly this is done without losing sight of the benefits of living in the 21st century; where designers are merging digital technology with the handmade, rethinking how to use space and accommodating the natural world.Creating a new interior design vocabulary: As the collaborative process for creating Perfect Imperfect involved working across continents, the authors created a list of words and phrases that define how to curate the work they include in their stunning book. Their new interior design and interior decorating vocabulary includes terms such as mutability, irregularity, unfinished and incomplete, void, the effects of accident, unpretentious, simplicity, contrasts, and Leonard Koren's idea that 'beauty can be coaxed out of ugliness'.The new words and phrases introduced by the authors define the book's visual sections:•Spirit of Nature•Strange Beauty•Mark of Hand•Deep Shadow•Weathering & Decay•And, Incomplete and IrregularA beautiful, inspirational decorative book: Perfect Imperfect is a celebration of accident, curation, collection, hesitation, collaboration, reuse, reimagining and true originality. It explores an established aesthetic in a new way and embraces current design objects alongside well-worn ones; featuring interior settings that mix comfort, design and an off-beat beauty.

K-Pop has captured the hearts of millions around the world, and now you can enjoy it in a whole new way with Cozy K-Pop! This adorable colouring book combines our cozy style with everything fans love most about K-Pop, including cute idols, cheering fans, stylish stage outfits and heartwarming scenes that celebrate the world's biggest music phenomenon.Each illustration is hand-drawn with bold lines and easy-to-colour spaces, making it perfect for beginners, teens and adults. Whether you're discovering K-Pop for the first time or have been a fan for years, Cozy K-Pop is your chance to relax, unwind and bring the excitement of K-Pop to life with colour. * 40 unique images. Cute single-sided designs printed on white 203mm x 203mm pages. * For adults and teens. Perfect for anyone who loves K-Pop, and colouring adorable artwork.* Hand-drawn. Illustrated by real artists, never generated with artificial intelligence.* Easy to colour. Bold lines and open spaces make colouring stress-free and enjoyable.* Wonderful variety. Includes everything you love about K-Pop all in one book!

A beautiful, fuss-free collection of infographic recipes for the world's best-loved cocktails. Choose a recipe to suit your level of cocktail confidence - from Americano to Zombie via Cuba Libre and Negroni. While you're mixing, read about the origins of each drink and learn a fun fact. You'll impress your friends, quench your thirst and up your cocktail game in no time. For cocktail novices and serious home bartenders, this is the ultimate, beautifully illustrated companion.

The long-awaited new cookbook from the king of relaxed Australian cafe style food'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill has a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad.' TERRY DURACK'Bill Branger [is] the restaurateur who is most responsible for the Australian cafe's global reach.' AMELIA LESTER, The New Yorker In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.

'Millions of people on weight-loss treatments are not receiving the necessary 'wraparound' support. With this book, Dr Linia fills the gap by providing actionable tools to maximise the benefits of these drugs.' Professor Giles Yeo This is a groundbreaking book for everyone facing the 'what now?' moment after using weight-loss medications such as Ozempic, Wegovy, Mounjaro or Saxenda.In the UK, over 1.5 million people are thought to be taking GLP-1s, while in the US, one in eight people have taken weight-loss medication. Yet a recent US study found that only 44% of users were still taking the meds after three months, and just 19% after a year.Whatever your reasons for deciding to live without GLP-1s, this accessible and reassuring book offers long-term solutions for those who are wanting to keep the weight off, feeling anxious about weight regain, overwhelmed by the food noise or unsure how to trust their appetite. Internationally renowned dietitian Dr Linia Patel clearly explains how to rebuild your relationship with food and create sustainable habits long after the prescription ends. Her book is divided into six sections with helpful takeaways at the end of each main chapter: 1.Beyond the scales - understand what happens to your body on and off GLP-1s, and explore holistic and sustainable weight management strategies. 2.Nourish - learn how to eat in a way that supports feeling full and nourishes your body and brain. 3.Energise - move and live for strength and resilience. 4.Align - master the mental side of weight management when the food noise returns. 5.Integration and application - bring it all together and personalise the methods for your journey. 6. Recipes and meal plans - a full-colour section with 40 easy, everyday recipes to keep you full and nourished, plus 4 weekly meal plans. With this book, you'll discover manageable ways to support your metabolism and help you feel strong and in control well into the future.

'There is nothing Linia does not know when it comes to nutrition. She is my go-to nutrition goddess!' TESS DALYFood for Menopause by Dr Linia Patel is packed with 80 super tasty, appealing recipes - perfect for busy lives. You might already know a bit about menopause symptoms or you might believe it's something to think about some time in the future. But studies show that there's lots you can do from your thirties to make your menopausal years easier. Dr Linia Patel's friendly, authoritative cookbook explains how to make your menopause work for you by setting out the impact of nutrition on the body. It's about mastering your mid-life body by knowing exactly what to put on your plate. For example, why do you get brain fog, hot flushes or mood swings, which nutrients should you be getting more of to combat these, and what recipes can you make to pack in more of those nutrients? There's so much you can factor into your diet to see you through perimenopause, menopause and beyond and crucially to enable you to THRIVE, not just survive. Part 1: Understanding your body and your symptoms Part 2: Eating for success Part 3: Living for success Part 4: Recipes for success - breakfast, lunch, snacks, dinner, weekend meals, sides and extras, sweet treats and drinks

The Lottery Killer is a unique murder mystery puzzle book where you become the detective - and now it's been newly revised and updated for a better user experience.At the annual Pembridge Manor Charity Gala, 6,000 guests gather for an evening of champagne and the most anticipated lottery in the county. Before the night ends, philanthropist Edmund Pembridge is found dead in his library. The police suspect his wife, Clara, but she has left you an envelope. Inside are sixteen clues, a lottery register of 6,000 ticket records and a desperate plea to find the real killer. Using Clara's sixteen clues, you must work through 6,000 ticket records, eliminate the innocent, and identify the one ticket that was paid for by the murderer. There is no shortcut. There is only the data. This book is perfect for adults and teens who love murder mysteries, elimination puzzles, escape room games, detective fiction and immersive crime solving.**This fully updated publisher edition features revised clues, completely updated data, a brand-new culprit, improved graphics and an exclusive bonus puzzle.**WHAT MAKES THIS DIFFERENT FROM EVERY OTHER MURDER MYSTERY PUZZLE BOOK? * Structured data, not free text - there are five fields per ticket for logical puzzle precision. * A case you solve yourself - with a pencil or highlighter in hand, you can cross out or highlight tickets and narrow the field. * Clues with clear instructions - there are no tricks, riddles or wordplay.* Plus a final plot twist! The register is waiting. Clara is counting on you. Will you find the killer before the case closes forever?

What's for Dessert includes lots of make-ahead, no bake, and simple stove top desserts, while still combining Claire's trademark of dependable recipes with wow-factor ingredient combinations to create showstopping and viral-worthy recipes. Filled with a variety of recipes including Chilled and Frozen Desserts (Tiramisu-y Ice Box Cake; Marbled Minty Chocolate Mousse), Easy Cakes (Whipped Tres Leches Cake with Hazelnuts), Pies, Tarts, Galettes, Cobblers, and Crisps (Strawberry-Ricotta Pie; S'mores Tart), Soufflés, Baked Custards, and More Desserts From the Oven (Cajeta Pot de Creme) and Puddings + Stirred Custards, and Bars, Cookies, and Candy (Sprinkle Sugar Cookies; Caramel and Peanut Popcorn Bars). These recipes combine Claire's trademark pedagogically practical approach with a keen eye to flavour and purpose and a strict mandate of made simple, not simply made.

We live in a cynical world: there's not nearly enough cake.Baking holds and shares memories. Each slice of cake carries the scent, the flavour and the wonder of a birthday, a friendship, a celebration. The classic art of cake-baking is also a rhythm that can bring so much joy to the baker - especially when you're measuring, creaming, folding and scraping to foolproof Emelia Jackson recipes. Every style of cake imaginable is covered here across four approachable, delightful, fully photographed chapters:Hello, is it cake you're looking for? For all the go-to classics, from one-bowl wonders like fluffy vanilla cake and carrot and pecan cake, to the code-breaking recipe for café-style banana bread.All you need is cake. The perfect introduction to nut meals, syrups and more, this chapter features creative and simple cakes that will up your flavour and texture combinations, including a roasted plum, brown sugar and cinnamon pavlova for a very special summer celebration.May the (mini) cake be with you. Cake can come in all shapes and sizes, including mini lemon polenta cakes and cardamom and blackberry financiers, all purpose-designed for travelling to a friend's home or gifting (after saving one for yourself).Around the world in 80 flavours. A delicious voyage through cultural cornerstones, from Syrian orange cake, to two wonderful Hungarian layer cakes to impress, and an incredibly easy but satisfying French yoghurt cake.In Emelia's hands, cake becomes limitless. Each of the 80-plus recipes are flexible, adaptable and designed to welcome bakers of any skill level. Now, show me the cake.

'Stunning, fresh, luscious!' Yotam Ottolenghi'An exciting and enticing triumph. I predict every reader will head to the kitchen to start roasting, grilling, tossing and slicing vegetables, herbs and fruits. This book is a winner!' Stephanie AlexanderYou may have heard it said: 'You don't win friends with salad.' Well, I'm here to tell you that you do! When you cart a kaleidoscopic container-load to a friend's barbecue; when you plonk a bowl of zippy greens down alongside grand mains to cut through and cleanse the palate; when you toss pantry ingredients together for lazy bowl-food on the couch. Times have changed and salads have had a glow-up. This book is your guide to making every day a salad day, and every meal a moment to get your veg on. For warmer days, there are salads designed to refresh and replenish, using juicy, sun-drenched ingredients and the brightest of colours. For cooler days, there are salads that will sustain, nourish and ground, giving hearty food a counterpoint so that you finish the meal feeling better than you started. Salad for Days is both a seasonal reference guide and a daily roster to boost your repertoire, packed with inspiration (come through, Cauliflower tabouli with lemony tahini and pomegranate) as well as food that comforts (hellooo, Honeyed butternut risoni salad with marinated feta). It also includes an indispensable 'what to make when' list for using up particular veg, as well as a huge dressings inspo index to return to time and again. With this book, you'll have salad for days ... and days ... and days ...

JAMES BEARD AWARD WINNER. In her hotly anticipated debut solo cookbook, Ottolenghi pastry chef and recipe developer Helen Goh shares her 100 favourite baking recipes to show the many ways baking brings meaning and joy to our lives. No one knows the 'why' or 'how' of baking better than Helen Goh, recipe developer with Yotam Ottolenghi for more than a decade, co-author of bestselling books Sweet and Comfort, food columnist for the Good Weekend, The Guardian and Observer, and practising psychologist. In this, her first solo cookbook, Helen draws on her upbringing in Malaysia and Australia, her acclaimed work with Ottolenghi and her psychology training to share her distinctive approach to baking with 100 delicious sweet and savoury bakes.With recipes like Chocolate Tahini Cake with Sesame Brittle, Plum and Pistachio Bars, Pandan and Coconut Chiffon Cake, and many other shareable treats that offer both tried-and-true and creative flavours, this book is a celebration of community, connection and pleasure through baking. Helen's Champagne and Blackcurrant Celebration Cake will become your new go-to for a special occasion, while a batch of Perfect Vanilla Cupcakes for a picnic or charity bake sale is a small but powerful building block of community and solidarity. All of her desserts are impressively sweet ways to celebrate milestones and connect with family and friends. And after your sweet tooth has been satisfied, there are more than 15 savoury baking dishes, from a Puttanesca Galette with Lemon Ricotta to a Potato, Garlic and Rosemary Focaccia. With inventive flavour combinations that showcase Helen's creativity, a wealth of thoroughly road-tested bakes and her reflections on living and baking well, Baking and the Meaning of Life is a one-of-a-kind companion bakers will return to again and again to spread joy, one cookie, cake, or cheese puff at a time.

Hi there, I'm Sherlock Bones - tawny frogmouth skeleton, chief sleuth and star of all museum-related investigations!Today is an exciting day because the museum has a new exhibit - and a new mystery!Together with my partners, the ever-brilliant Watts and talking bundle of fur Grace, I'm here to track down the ghost that's destroying the museum.You might not be able to hear Watts, because, technically, she's a stuffed parrot, but I always know what she's thinking.And right now she's thinking: Can we solve the mystery of the haunted painting?'An offbeat, fun mystery that is absolutely perfect for readers who have enjoyed the Bad Guys, the Real Pigeons or the Mr Penguin books.'- Kim Gruschow

As recommended by Nigella, Queen of the Frozen Pea"A masterpeas" Good Food Peas, please! Take a bag of frozen peas and you have the start of a tasty, easy meal. Frozen peas are endlessly versatile, nutritious and budget-friendly. With a handful of other ingredients, many of which you'll already have in your cupboards or which can easily be picked up on your way home, you can whip up 100 easy-peasy recipes for every night of the week.Chapters include: Storecupboard Saviours, such as Cheese and Pea Omelette Pasta & Rice, such as Salmon and Pea Pasta Bake One-Pot Wonders, such as Chicken and Spring Veg Traybake Family Feasts, such as Chicken, Pea and Pesto Lasagne Midweek Marvels, such as Pea Fritters, Three Ways Sides, Sauces & Snacks, such as Kale, Pea and Blue Cheese Gratin Sweet Peas, such as Pea Muffins with Cream Cheese Frosting The recipes are flagged with gluten-free, dairy-free, vegetarian, vegan, 'suitable for freezing' and 'suitable for batch cooking' symbols to simplify family meal planning.

"If you want inspiration and to be offered an insight as to how to coax flavour into food, and an understanding of what cooking can be, and how to achieve this, then you are certain to greet this book with as much grateful glee as I do." Nigella Lawsonmake a fire. fake a fire. roast your oysters. dance for pipis. slow it down. raise a toast. take lunch. grill a salad. bake a crab. step outside. burn your pav. pass the salt. eat with your hands. chew on the bone.Ester is an invitation to play with your food and enjoy the adventure. It's born of an eponymous restaurant in inner Sydney, but it's proudly not a restaurant book. Think of it more as the foundations for some new ideas in your kitchen and at your table; written to be used, shared, read aloud, perhaps burnt.Mat Lindsay's cooking resists easy labels. Certainly it's a distinct kind of full-flavoured Australian food: generous, mindfully chosen seafood; darkly caramelised wood-fired bread; vegetables cooked to just the right level of doneness; meat that's been treated with respect and, often, time; and the odd burnt pavlova, a true signature. Ester the restaurant is all about its wood-fired oven and the magic it imparts, but the fundamentals don't change at home, and everything in this book can be made delicious wherever you live.The ethos of Mat's acclaimed and widely beloved Chippendale restaurant has always been to offer guests a no-rules good time and the intention within these pages is just the same. Whether it prompts you to rethink the possibilities of toast, roast your fruit, try the classic cauliflower, or embrace Sunday lunch, the Ester playbook presents many ideas to cook and live by.

International bestseller now in new gift format!A celebration of food, culture and place, here are 100 dishes from Tokyo, the gastronomic megacity. If you want sushi, miso soup, gyoza, ramen, donburi, bento, tonkatsu, lotus root chips, mochi or a yuzu sorbet ... they're all here. Plus features on essential cooking techniques and key ingredients, making it truly Japanese food made simple.Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of cooking at home and eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well.

It's time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she's teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will be more mortadella.) More Is More is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a "don't stop 'til it tastes delicious" mentality.The recipes in More Is More are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavour combination that takes Molly's maximalist, "leave no flavour on the cutting board" approach. So crank your ovens! Grab a fat pinch of salt! And if you're going to use an ingredient, truly use it. Just one lonely clove of garlic? Not in this cookbook!Start your morning with a Crispy Rice Egg-in-a-Hole, throw together a Chicken Salad with Coconut Crunch for lunch, look forward to Drunken Cacio e Pepe for dinner, and save room for a fat slice of Ooey Gooey Carrot Cake for dessert. The Only Meatloaf that Matters will teach you the power of re-frying, while Miso-Braised Chicken and Leeks will ensure you never throw away the green tops of the leeks again.Throughout, you'll encounter dozens of QR codes to step-by-step audio tutorials for a hands-free cook-along experience guided by Molly, plus recipe videos to help illuminate some of the trickier skills and recipes.With intoxicatingly delicious recipes, vivid photographs, and Molly's one-of-a-kind playful guidance and whimsy, More Is More will inspire cooks to embrace a fearless mindset to level up their cooking-for life.

Every gardener needs clever ideas to make the most of their green space, whether it's big or small. The 70 smart hacks in this book take you through each season of the gardening year in a friendly way, with clear step-by-step instructions. Hacks include making a spiral frame for tomatoes using an old garden hose, a clever way to repot plants, how to keep seeds moist with old cardboard, and how to make your own seed bombs. Garden Hacks is your go-to guide to clever shortcuts, fresh inspiration and fun in the garden while recycling, saving money and thinking sustainably.

Sasha Sagan's parents - the astronomer Carl Sagan and the writer and producer, Ann Druyan - taught her that the natural world and vast cosmos are full of profound beauty, and that science reveals truths more wondrous than any myth or fable. When Sagan herself became a mother, she began her own hunt for the phenomena behind our most treasured occasions - from births to deaths, holidays to weddings, anniversaries, and more - growing these roots into a new set of rituals for her young daughter to honour the joy and significance of each experience without relying on a religious framework.Part memoir, part handbook and part social history, For Small Creatures Such as We is a luminous exploration of all of Earth's marvels that requires no faith in order to be believed.

Growing up, Chloé Hayden felt like she'd crash-landed on an alien planet where nothing made sense. Eye contact? Small talk? And why are you people so touch-oriented? She moved between 10 schools in 8 years, struggling to become a person she believed society would accept, and was eventually diagnosed with autism and ADHD. When a life-changing group of allies showed her that different did not mean less, she learned to celebrate her true voice and find her happily ever after. This is a moving, at times funny story of how it feels to be neurodivergent as well as a practical guide, with advice for living with meltdowns and shutdowns, tips for finding supportive communities and much more. Whether you're neurodivergent or supporting those who are, Different, Not Less will inspire you to create a more inclusive world where everyone feels like they belong.

Maybe you're an accomplished cook. Maybe you're pretty average. Maybe you barely cook at all, but you can just about fry an egg. This book is for you.Because easy-to-make sauces, dressings and flavour bomb butters can transform even the simplest dinner ingredients into a seriously delicious time, with the added bonus of making you look like a kitchen pro.Secret Sauce by condiment queen Rosheen Kaul is your one way ticket to big flavour, whatever your skill level. Broken down by colour, these are the saucy secret to delicious eating, including Red (vibrant sambals, wild and wonderfully cross-cultural chilli oils), Green (herb-centric, fresh and zesty dressings), White & Beige (rich mayos and cream-based sauces with surprising Asian-ish additions), Black & Brown (flavourful soy-based wonders and reimagined favourites) and Yellow & Orange (flavour-packed butters and the masala butter of your dreams). Over 50 recipes for killer condiments plus 50 ways to make the most of them. New and exciting flavours, right next to fresh and familiar - what's your secret sauce?

WHAT DO YOU WANT TO BAKE? HOW LONG HAVE YOU GOT?On a mission to make baking FUN as well as DELICIOUS, The Caketoonist has written her first cookbook to celebrate 20 classic treats in a variety of ways and featuring over 100 recipes. Using a treat's classic ingredients and flavours, each chapter features multiple recipes arranged according to the time and effort involved in producing them, so you can fit the recipe to the time you have. You can knock up a batch of biscuits and still have time to file your tax return ... or you can fully commit to laminated croissant dough when, happily, the hen weekend of axe-throwing and group tattoos gets cancelled. It's quick bakes for a quick fix in a 15-minute lull; it's medium-length foolproof recipes for a 90-minute interlude; and it's all-day, multi-step, big WOW bakes for when you're lucky enough to take your sweet time over straining, proving, chilling or tempering. Chapters include:Millionaire's Shortbread Black Forest Gateau Sticky Toffee Pudding Carrot Cake Jaffa Cake Baklava Cinnamon Rolls Cheesecake Do you like to procrasti-bake? Then you've come to the right place: enjoy the journey and BAKE YOUR SWEET TIME.

Take an evocative journey into the heart of the real Sri Lanka with intrepid photographer and writer, Bree Hutchins. With a voracious appetite for all things culinary and an undaunting spirit of adventure, Bree ventures into areas where most foreigners don't go, seeking out the hidden kitchens of Sri Lanka.On the reawakening Jaffna Peninsula, war widows cook crab curry and fry spicy snacks, while in a remote eastern village, Sumith stirs vats of smoky milk toffee over an open fire in a factory behind his home. Bamini cooks thosai for the Hindu temple feast, and old William boils up his Ceylon tea at Colombo's dawn wholesale market, just as he's done every day for sixty years. And at Monaragala Prison, in one of the poorest districts in Sri Lanka, the inmates prepare a fragrant fish curry with pol roti.Hidden Kitchens of Sri Lanka is far more than a collection of traditional recipes; stunningly vivid photographs, Bree interweaves recipes with heartfelt stories about the people who opened not only their kitchens but their homes and hearts to her, to create a moving yet hopeful picture of Sri Lanka today.

In the Baltics, two worlds meet: the Baltic Sea joins Eastern Europe and Scandinavia, bringing culinary influences and cultural exchange. Food is author Zuza Zak's doorway to a deeper understanding of this region, its rich history, its culture and what makes it tick. Her recipes explore new culinary horizons, are grounded in Baltic tradition and inspired by contemporary trends, making them modern, unique and easy to recreate at home. In addition to recipes and travel stories, there are snippets of poetry, literature, songs and proverbs, adding a rich layer that makes Amber & Rye a cultural reference point for travellers as well as a showcase for the vibrant new cuisine of the Baltic States.Amber & Rye explores Baltic capitals, Vilnius, Tallinn and Riga, all three UNESCO World Heritage Sites, steeped in history and culture, guiding you around the cities, sharing stories and discovering a dynamic, new style of cooking. Perfect for fans of Olia Hercules (Mamushka, Kaukasis), Regula Ysewijn (Pride and Pudding, Oats in the North) and Durkhanai Ayubi's Parwana."It is such a joy to finally see a cookbook on beautiful Baltic cuisine, done with so much sensitivity and respect by Zuza Zak, one of my favourite authors. It is making me pine to travel to the region more than ever. Before I can do that, I will enjoy reading and cooking from this wonderful book." Olia Hercules