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Award-winning Cook Anna Jones Blazes The Trail Again For How We All Want To Cook Now: Quick, Sustainably And Stylishly.

Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.

#1 SUNDAY TIMES BESTSELLERA brand new and essential book from award-winning and bestselling cook Anna Jones.Anna Jones gives her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet.Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there’s practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps.EASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph.‘For when it’s 8pm, you’re starving and you want a Tuesday night triumph. An easy, honest, delicious win’ Yotam Ottolenghi‘Clever, delicious, heartfelt and wholesome’ Jamie Oliver‘The culinary equivalent of a pair of faded vintage Levi’s or a biscuit-coloured cashmere jumper – endlessly adaptable staples I turn to again and again and know, without question, will make me feel good’ Hayley Maitland, Vogue‘Full of beautiful and vibrant vegetable recipes, all of which look so doable as well as packed with flavour’ Bee WilsonAnna Jones's book 'Easy Wins' was a No.1 Sunday Times bestseller w/c 2024-03-18.

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the weekLet’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

Amazon Best Seller in Breakfast Cooking, Whole Foods Diets, and Comfort Food CookingLauren Allen, owner and creator of the Tastes Better From Scratch website is best known for recipes you can count on. Her much anticipated first cookbook includes recipes she terms, “The Best of the Best,” including her personal favorite recipes and fan favorites from her website, and several new recipes. Inside you’ll find recipes for every meal of the day, and more, as well as a variety of different cuisines.What’s inside:⁃ 116 recipes⁃ Images with every recipe⁃ QR codes linking to a video of how to make the recipe⁃ Make ahead and freezer tips for recipes.

Do you need help making your food look as delicious as it tastes? Are you a "foodie" hungry for more tantalizing photos of your culinary creations? Do you have a food blog that you'd like to take to the next level, with better images and a stronger business strategy? Then this book is for you! In Food Photography: From Snapshots to Great Shots, Second Edition, photographer Nicole Young returns to dish up the basics on everything you need to know to make great food images, from getting the right camera equipment to mastering the key photographic principles of aperture, ISO, and shutter speed. She offers tips on styling food using props, fabrics, and tabletops; and she explains how to improve your photos through editing after the shoot. This new edition features many brand-new images and examples, accompanied by up-to-date discussions on achieving good lighting and composition. In addition Nicole covers developments in the industry that have emerged since the publication of the first edition, such as the entry of mirrorless cameras on the scene, and more. She also provides a brand new post-processing section focusing on Photoshop Lightroom, showing how to improve your photos through sharpening, color enhancement, and other editing techniques. Beautifully illustrated with large, vibrant photos, this book offers the practical advice and expert shooting tips you need to get the food images you want every time you pick up your camera.

Mark Bittman’sHow to Cook Everything 10th Anniversary Edition & How to Cook Everything VegetarianThis limited box-set of How to Cook Everything and How to Cook Everything Vegetarian, created exclusively for Barnes & Noble, is a must-have collection for everyone who loves great food.More than 4,000 recipes and variations are included in these bestselling, authoritative cookbooks, in addition to hundreds of helpful how-to Illustrations. Bittman’s thoughtful and inspiring sidebars and lists (like “Twenty-Five Pasta Sauces You Can Make in Advance”) and suggested menus for every occasion make these volumes more valuable and indispensable than ever—the only cookbooks you need for fast and flavorful home-cooked food every day of the year.Praise for How to Cook Everything, 10th Anniversary Edition“A week doesn’t go by where I don’t pull How to Cook Everything down from the shelf, so I am thrilled there’s a new revised edition.”—AL ROKER“Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here’s where to find it.”—BOBBY FLAY“Mark Bittman is a great cook and incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen.” —JEAN-GEORGES VONGERICHTENEven more kudos for How to Cook Everything Vegetarian“Mark Bittman’s category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark’s forte and everything I want to cook is in here”.—MARIO BATALI“Recipes that taste this good aren’t supposed to be so healthy. Mark Bittman makes being a vegetarian fun.”—DR. MEHMET OZMark Bittman is among the country’s most widely respected and beloved food writers and home cooks. His must-see weekly New York Times column and videos, “The Minimalist,” and his regular appearances on the Today show highlight beautifully his mastery of teaching the art of simple, delicious cooking.

Featuring 60 simply beautiful recipes for all our favourites, this is the only salad and vegetable cookbook you'll ever need.

The instant New York Times bestseller 2025 James Beard Foundation Award Nominee Named a Best Cookbook of 2024 by NPR, VegNews, and The Portland Press Herald A groundbreaking and comprehensive “vegan flavor bible”—with 150 must-make recipes—from the wildly popular home cook and creator behind Rainbow Plant Life With more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That’s because of her “flavor first” philosophy. It's an approach she’s honed nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she’s created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand  essential flavor pairings, to how to achieve impossible-to-resist, must-have-more textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more. As Nisha demonstrates in this groundbreaking book, the creative possibilities are endless thanks to the rich variety in the plant-based kingdom and the infinite and exciting ways there are to achieve big flavor. This book illuminates not only the how, but the why of these fundamental principles so that anyone can boost their confidence and reach their full, plant-savvy potential in the kitchen—whether they like to rotate in a few veggie meals a week, or they are experienced home cooks looking for next-level, wow-worthy meals. With more than 150 globally-inspired recipes, easy “flavor boosters” that add depth or pop to all kinds of dishes, simple swaps for whatever you’re craving or have on-hand, make ahead tips, and more, Big Vegan Flavor is packed with ideas and inspiration. Each recipe offers a quick tutorial: Dishes like Miso Butter-Seared King Oyster Scallops will teach you how to brine plants until perfectly tender. Chai-Spiced Custard Tart with Mango will open your eyes to the power of a good spice blend and a sweet-tangy, creamy-crunchy dessert. Or use Nisha’s favorite protein, grains, and sauce recipes to create mix-and-match meals that always excite. A timely and visionary cookbook, Big Vegan Flavor is destined to become a classic.

The New York Times–bestselling cookbook author "reveals her mastery not only of the stove but also of the essay" with these recipes and reflections ( Booklist). "Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty . . . More than just a mantra, 'cook, eat, repeat' is the story of my life."  —Nigella Lawson Whether asking "what is a recipe?" or declaring death to the "guilty pleasure," Nigella brings her wisdom about food and life to the fore in Cook, Eat, Repeat—while sharing more than 100 new recipes for all seasons. Readers will find a variety of vibrant flavors, from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble. Along with these dishes, Nigella reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.