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Diane Kochilas' new cookbook that brings the plant-based cuisine of Ikaria to your dinner table.Ikaria is an island in Greece where people live to a ripe old age, sometimes living well past 100. Diane Kochilas, host of the television series My Greek Table, is a daughter of Ikaria. The Ikaria Way is her latest cookbook and is filled with easy, contemporary recipes rooted in her background and steeped in the ancient Greek traditions of plant-based cuisine.As Diane says, Greeks are almost vegan, but they'd never call themselves that. The array of plant-based dishes in the Greek diet is unsurpassed anywhere else in the Mediterranean. Diane's pantry, and the one she suggests for readers, is culled from the traditions of the Mediterranean and is full of ingredients that have long given food its flavor: herbs, olive oil, nuts, and more. The recipes in The Ikaria Way are simple, almost entirely plant-based, prepared with real food and almost nothing processed, save for the occasional can of tomatoes. Readers will love meze like smoked eggplant with tahini and walnuts or baked chickpeas and pumpkin patties. There are wonderful salads combining strawberries and asparagus and robust mains like white bean stew with eggplant.The Ikaria Way brings the healthy-eating recipes of an ancient island to readers everywhere. It is destined to take its place alongside Diane's other books on the shelves of all good home cooks who want healthy eating and robust, delicious flavors on the same plate.

"Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg, long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables, including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds, the recipes follow a simple format of short ingredients lists and easy-to-follow instructions"--Publisher's description.

"Be the talk of the Ton with this first official Bridgerton cookbook from the hugely popular Netflix series. Whether it's a lawn party, a high tea, or a boozy late-night salon, this gorgeous cookbook delivers recipes for finger food, cocktails, mocktails, and entertaining ideas that help you recreate the high society of Regency London in your own home. These forty recipes have been developed with a modern audience in mind, offering mocktail, vegetarian, and gluten-free options to ensure that no fan is left hungry. They are presented alongside mouth-watering food photography, stills from the show, and sidebars explaining essential expertise"--

Discover an exotic world of cobblers, crustas, flips, punches, shrubs, slings, sours and toddies, with recipes that evoke the past but suit today's tastes.

"For fans of It's Always Sunny in Philadelphia who want to don their aprons and take a crack at making some of the iconic foods from the show. Ever wanted to try Frank Reynolds's iconic Rum Ham? Have you been dying to make your own Trash Bag Full of Chimichangas to rival Fat Mac's? Does the mere sight of Charlie's delectable Milk Steak (raw jelly beans on the side) make your mouth water? If not, you're clearly a jabroni. But if you have any sense of taste or class, then this is the cookbook for you. Paddy's Pub: The Worst Bar in Philadelphia features more than 45 recipes straight from the Gang. Learn to cook Guigino's special $44 Snapper so you can demonstrate your value even when your fish supplier has an incident at their facility. Try your hand at making the McPoyles' Milk Punch, this time without the bath salts to save someone an eye or two. And don't forget Mac's Famous Mac and Cheese, where you can live your perfect suburban life with a simple whip of a spoon. From breakfast to dinner, and plenty in between, this cookbook turns your favorite meals from the show into innovative and easy-to-follow recipes. Filled with playful photography and quotes, Paddy's Pub: The Worst Bar in Philadelphia is the ultimate guide to all the iconic dishes and is a must-have for every fan. Whether you're the golden god or the wild card, pick up this book and impress your own Gang with sick culinary skills. So . . . where's the food?"--

For any vegans struggling to veganize their favorite savory treats, sweets or desserts, Zacchary Bird is here to take you on a cooking experience like no other. More than just a cookbook, The Vegan Baker is packed with over 100 recipes for all our baked favorites, made vegan. Whip up cherry pies, chocolate chip cookies, or chocolate cakes without butter, eggs, milk, cheese, and honey. Learn how to make croissants ¿ yes croissants! ¿ from scratch, with step-by-step photos that show you how to laminate your own pastry. Bake fresh brioche, Japanese shokupan, and other usually dairy-laden breads, or make your own sourdough starter that yoüll love so much yoüll want to keep it by your side (or at least in your fridge) forever. If yoüre feeling adventurous, learn how to make profiteroles, millefeuille, cannoli and even a croquembouche. Or if savory snacks are more your jam, Zac has recipes for sausage rolls, cornbread, meat-filled pies, scones and more. Each recipe is explained with Zac¿s signature humor and easy-to-follow instructions. Veganism isn¿t about missing out ¿ it¿s about getting creative, and with Zacchary¿s ingenuity, baked goods are no longer forbidden.

The basis of society in Arabia, especially in the south, was agriculture - cereals, aromatics and spices were produced and exported via the caravan routes which passed from Syria through Arabia to the Yemen. Thus Arab dishes are subtle, varied and exotic. The basic diet largely comprised, and still does, dates, rice, milk, goat or lamb meat and coffee.The patchwork of peoples and countries that form this medley comprise dishes from Egypt - some of the oldest recipes in the world such as melokhia, the famous soup of the Pharaohs. From Syria - an enormous range of vegetable salads. From Lebanon - sun-ripened fruits. From Iraq - date, hazelnut, mushroom and fig recipes. From Armenia and Kurdistan - the cracked wheat burghul dishes. From Cappadocia - the exotic flavors of sesame and tahini. From the Caucasus - the vast array of kebabs. From Assyria and Armenia - classic stuffed vegetable dishes - mahsi, and from Persia - yogurt dishes, fabulous rice dishes, sherbets and sweet and sour dishes.Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.

Become body literate with Gut: An Owner's Guide, the next book in The Body Literacy Library, an enlightening series that will democratise health for a new generation of readers. Gut: An Owner's Guide is an informative, practical, and engaging introduction to this hidden-away part of the body. We tend to only pay attention to our gut when it tries to tell us something - when it feels uncomfortable or something goes wrong. This myth-busting book focuses on all aspects of gut health, so you can steer clear of Dr Google and find out what will really make your gut happier and healthier. Dr Austin Chiang is a world-renowned expert in gut health and TikTok star, who believes everyone has a right to know and understand their body. He translates medical jargon into simple, clear prose, answering frequently asked patient queries, and investigating what we fear, and most misunderstand about our gut. From what you should eat (or not) to how often you should poo, to the microbiome and the brain/gut connection - this taboo-tackling book applies science to the everyday, with simple illustrations, checklists, FAQs, and myth busters, all supported by the latest medical research. Gut: An Owner's Guide won't just help you to understand your body, it might even change your life.

Gotta go fast! Cook quick, healthy, protein-packed dishes inspired by the colorful world of Sonic with Sonic the Hedgehog: The Official Cookbook, a fun and delicious compendium of recipes inspired by the blue blur.

The everyday meals, cooked in the homes of Japanese mothers and grandmothers, is the food that Emiko grew up with. They're the dishes she makes for her own children: simple, satisfying food like tamagonogohan (stir fried egg and rice), soba noodle soup, curry, yakisoba, and miso soup, prepared with whatever seasonal vegetables happen to be around.

"Working with Will Cole has changed my health and my life. Gut Feelings offers a highly effective, intuitive, and softer way to reset and reconnect your body and emotions."-GWYNETH PALTROWThe definitive guide to understanding the connection between what you eat and how you feel, offering a 21-day plan to reset your relationship with your body and heal the gut inflammation caused by stress, shame, and trauma-from the New York Times bestselling author of Intuitive Fasting and Ketotarian.It's easy to suffer from frustration and confusion when it comes to nutrition and health. With so much focus on what, when, and how to eat, the emotional component of eating tends to get left behind. Dr. Will Cole sheds light on the relationship between your physical and emotional health, providing a framework for you to better understand the gut-brain connection and influence that connection for the better. He illustrates how stress and shame can cause gut inflammation and sabotage your health in a process called Shameflammation. On the other end, problems with the gut can often present themselves in the form of mood swings, anxiety, and food cravings. True health isn't just about what you eat, but how you feel.Shameflammation can be the reason for chronic health conditions such as autoimmune disorders, leaky gut, IBS, and other GI disorders. Thankfully, it's possible to heal the connection between the physical and mental with good food and somatic practices that support a healthy gut and brain. Dr. Cole offers holistic tools to help you reevaluate your relationship with food and your body, getting you back in touch with your gut feelings. His 21-Day Gut Feeling plan helps you bridge the gap between your emotions and your health, including: More than fifty healing recipes, such as Breakfast Fried Rice, Scallop Noodle Bowls, and Honey Grapefruit Sorbet Dietary prescriptions founded upon flexibility and awareness Mindfulness techniques to strengthen your intuition and discover your prioritiesGut Feelings approaches nutrition and wellness from a place of self-love and will help you eliminate stubborn health conditions, on your own terms.

"Tequila is predicted to soon become the most popular spirit in the United States, and yet few people know much about tequila's long, layered history, the quickly evolving industry, and what goes into the tequila designation. A Field Guide to Tequila is the ultimate guide to the world of tequila, for margarita lovers to 100 percent agave sippers and everyone in between. Written in easy-to-digest sections, underscored by photographs, illustrations, and charts, readers will discover everything there is to know about tequila: from the precolonial vino de mezcal to the establishment of tequila's denomination of origin (the largest in the world!), from blue agave to blancos and anejos, from expert guides on how to properly select and taste tequila to recipes for the perfect paloma or sunrise. The book features profiles on all the must-know producers, from industry giants like Patron and Josâe Cuervo to innovators like G4 and Cascahuâin. Informative essays shine light on hot topics that will bring readers' expertise to new levels, including the terroir of tequila and why so many celebrities are starting tequila brands. A Field Guide to Tequila dismantles tequila's old reputation as a party drink and reveals the truly sophisticated nature of this hallowed spirit that dates back more than two hundred years"--

"Independently authored and published. This book is not associated with or authorized by miHoYo, the HoYoverse brand, Genshin Impact, or its affiliates"--Cover.

An essential companion for home cooks, no matter what your skill level. It's packed with tips and personal anecdotes from much-loved Irish cook Donal Skehan.

"... featuring 100 family-friendly recipes to help you boost your metabolism, up-level your energy, and start living a happier life."--Provided by publisher.

"Learn the building blocks of authentic Japanese home cooking with 85 satisfying, soulful, everyday recipes from the beloved BuzzFeed Tasty food personality Make It Japanese reflects Rie's journey living in the United States for over 15 years and learning to cook heartfelt recipes from home from scratch, often using only ingredients from her local supermarket. She draws inspiration from the nourishing food her mom cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen. In her debut cookbook, Rie shares just how approachable Japanese home cooking can be, no matter where you are. She presents a collection of comforting, homestyle recipes that use just a handful of easy-to-find Japanese ingredients and simple, essential cooking techniques, like making rice bowls (donburi) and gently simmering vegetables and proteins to delicious effect. Each accompanied by bright, beautiful photography, recipes include traditional dishes with a twist, like Loaded Veggie Miso Soup with kale and sweet potatoes, Roasted Cauliflower Go-mae topped with a toasted sesame dressing, and umami-packed Miso Carbonara Pasta, alongside can't-miss classics like sticky Teriyaki Meatballs, ginger-spiked Japanese-Style Fried Chicken, and Katsudon, rice bowls topped with crispy pork cutlets and egg. Whether making dinner on a busy weeknight or hosting a multi-course banquet, Make It Japanese is the ideal resource and perfect introduction to the world of Japanese cuisine, ingredients, and cooking techniques"--

Everyone needs a little more disco: more fun, more swagger, more glamour, more joy!

With easy recipes and time-saving techniques for your favorite pastries, breads, cakes, pasta, pizza, cookies, and more, you'll find something to satisfy your sweet tooth--or your carb cravings. Cooking and baking don't have to be time consuming or difficult. With the right techniques, even the most daunting dishes can be simple to master. Chef Emma Fontanella is known for her ability to translate complex methods into approachable recipes that yield amazing results. Utilizing the conveniences of a modern kitchen, she has developed an indispensable collection of classic desserts, comfort food favorites, and everyday meals, all without sacrificing texture or flavor. Indulge in the simple pleasure of comfort classics such as The Fluffiest Cinnamon Rolls and Melt-In-Your-Mouth Glazed Donuts, or curl up with a cozy bowl of One-Pot Mac and Cheese or Three-Ingredient Fettuccine Alfredo. A section on foundational techniques provides detailed instruction on making and decorating cakes, working with yeast-raised doughs, preparing pasta, and more. Armed with Emma's thoughtful instructions and labor-saving shortcuts, you'll be able to execute everything from Cheater's Artisan Croissants to a fresh Strawberry Cake with confidence. Simple Pleasures includes over 100 recipes for breakfasts, breads and baked goods, pasta dishes, celebration cakes, and holiday baking; time-saving techniques and pastry chef shortcuts for restaurant-quality results with a fraction of the effort; superfast microwave snacks that cook in a minute; nostalgic childhood favorites, such as Instant Frozen Yogurt and Homemade Peanut Butter Cups.

In Vegan Vietnamese, recreate over 70 popular Vietnamese dishes as vegan for delicious, healthy, and easy-to-make meals with all the authentic flavors of the original dishes.

"From Chickpea Fritters (Panelle) to Pasta with Eggplant and Tomatoes (Pasta alla Norma) to Fennel-Orange Salad with Black Olives (Insalata Finocchio e d'Arancia con Olive), Sicily boasts a culinary identity marked by dishes as storied and diverse as the island's landscape. With its craggy mountain ranges, dense forests, foggy valleys, and turquoise coastlines all in one 9,927-square-mile island and a cultural background layered with influences from the Greeks, Arabs, and Romans, among others, it's no wonder the cuisine of Sicily is as diverse. No matter the dish or its background, respect for the island's ingredients always shines through. In the Food of Sicily, author and cooking school owner Fabrizia Lanza shares the rich traditions of Sicily with 75 time-honored recipes from across the island. Grilled Squid with Salmoriglio Sauce (Calamari alla Griglia con Salmoriglio) reflects the island's coastal culture, Roast Pork with Mint and Garlic (Arista di Maiale) is hearty mountain food, holidays are represented with a Sicilian Cake with Ricotta Cheese and Marzipan (Cassata) enjoyed for Easter and the Christmas pastry known as Sfoglio di Natale di Ragusa. There are classic recipes, such as cannoli and sfincione (Palermitan pizza) alongside modern adaptations such as zucchini carpaccio and mackerel confit. With headnotes that give cultural and historical context, illuminating sidebars, ingredient profiles, and sweeping landscape photographs, The Food of Sicily will transport readers directly to the island"--]cProvided by publisher.

Simple, yet stunning recipes to inspire the home cook to use spices and transform their repertoire

Overcome fatigue, brain fog and anxiety, and gain energy, clarity and peace of mind with Dr Izabella Wentz, internationally acclaimed thyroid specialist and author of the #1 New York Times bestseller, Hashimoto's Protocol.What were you doing in your life before you got sick? This is a common question Dr Izabella Wentz asks her clients when trying to get to the root cause of symptoms such as low energy, sleeplessness, caffeine dependency and poor memory. More often than not, she found they developed their symptoms after a period of acute or chronic stress: starting a new business, having a baby or living through a global pandemic - these can all destroy our once-resilient stress response.Since Dr Wentz was diagnosed with Hashimoto's thyroiditis at the age of twenty-seven, she has sought to help her clients eliminate symptoms of stress, fatigue and burnout, and manage problems that conventional medicine has failed to address. In Adrenal Transformation Protocol, Dr Wentz tackles adrenal dysfunction, the body's inability to produce essential hormones when it mismanages stress, and shows that by making a few small dietary and lifestyle changes, you can see profound improvement within weeks.In this simple four-week programme, Dr Wentz will help you identify your adrenal triggers, balance your stress response and build up resilience to prevent stress from overwhelming your adrenals in future.

Christina Kynigos, aka the Very Hungry Greek, has found the tastiest flavours from around the world and worked her low-calorie magic to inspire you to cook every day.

"With 64 delicious recipes and 8 weekly meal prep plans, this is the cookbook every bodybuilder needs! Every bodybuilder knows it can be difficult to plan weekly meals, cook every night, and also stick to your macros. Meal prep can make the task a whole lot easier, but it can also seem overwhelming if you don't know where to start. Now, two-time Ms. Figure Olympia and fitness trainer and coach Erin Stern makes it's simple, with 64 absolutely delicious recipe and 8 weekly prep plans, you'll never get bored with eating the same meals every week, and you'll also get to enjoy amazing recipes that actually taste good and help you reach your training goals. Each weekly prep plan includes eight recipes along with detailed prep plans that help you prepare meals for the upcoming week that will keep you satisfied and on track. Here's what's inside: 8 weekly step-by-step prep plans with detailed shopping lists. Each plan targets a unique training goal, whether you're looking to build muscle, lean down, or just maintain. 64 delicious recipes for breakfasts, sides, salads, entrees, snacks, and even desserts. Helpful tips for sticking to your plans, shopping smart, and modifying the plans to meet your personal goals."--

Conjure more than 70 otherworldly spirits with the first official cocktail book inspired by the hit television series Supernatural!Inspired by the iconic heroes, monsters, and small-town locales of the beloved television series Supernatural, this collection of diabolically delicious cocktails takes readers on a road trip alongside Sam and Dean Winchester. Featuring a collection of hunter-approved libations, this official book includes seventy recipes for delicious, handcrafted cocktails and a curated selection of tasteful bar bites to pair with the beverages. With drinks inspired by everyone from the Winchester Brothers and Castiel to Bobby Singer, Jack, Lucifer, and more, Supernatural: The Official Cocktail Book includes step-by-step instructions, tips on how to craft the perfect cocktail, and beautiful full-color photography. An essential addition to every hunter’s bar cart or bookshelf.

"This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Cãote d'Ivoire, Cameroon, Nigeria, and more. Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region's essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to: Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa"--

While on a year of study in Paris in 1927, Liebling acquired the friendship and tutelage of Yves Mirande, 'one of the last great Gastronomes of France', beginning a joyous apprenticeship in the fine art of eating. Told with gluttonous joie de vivre, Between Meals expounds on the delights and pitfalls of a life dedicated to food, from bad rosé ('a pinkish cross between No-Cal and vinegar') to lobster a l'Américaine ('I have never personally inquired into the mysteries of its fabrication; I am content to love a masterpiece of painting without asking how the artist mixed his colors'), to a memorable stay at a Swiss slimming-clinic with a masseur named Sprudli. Witty, grouchy and full of gusto, Between Meals has the exquisite sensuality of a Michelin-starred meal and the delicious, catty wit of the perfect dinner guest. It is a lovesong to food, wine and Paris.With an introduction by James Salter.

Wild Drinksis the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, itis a perfectjumping offpoint foranyone who is curious to learn more about this magical and witchy world. Across six chapters, Wild Drinks features more than 60 recipes. Learn the basics of wild fermentation and read about the equipment you need to start your fermentation journey. Discover drinks made from grain, including doburoku (farmhouse sake), wild beer and kvass;explorerecipes for wild apple cider, country wine and wild soda; try water kefir, kombucha, ginger beer and fruit vinegars, and come to understand the art of imparting flavour, from shrubs to flavoured waters to syrups and liqueurs. And in the spirit of reducing waste, the final chapter shows how to use fermentation byproducts ranging from crackers made from sake lees to kimchi pancakes, nettle risotto and Basque cider chicken. Recipes include fascinating historical context and quick tips, and Sharon considers the traditions associated with these ancient fermentation practices too.