The much-requested second collection of best-loved and requested recipes from the stellar Good Food team. More than 100 classic recipes are given a fresh, extra delicious twist by eight ​of Australia’s ​best-loved chefs.​ Katrina Meynink adds toasted seeds and pomegranate to her sweet potato, carrot and cumin soup. Kylie Kwong shares her heavenly Vegetarian special fried rice. Adam Liaw infuses slow cooked lamb with Tunisian flavours. The schnitty goes meat-free with Jill Dupleix’s inspired eggplant schnitzel with leek pickles and labna. Neil Perry gives us a chicken Kiev with garlic butter that is baked instead of fried. Danielle Alvarez has updated the salad Lyonainasie with shredded cabbage and mustard greens. Andrew McConnell’s addictive spiced hot cross buns have some sour dried cherries added to the mix. And Helen Goh’s Irish coffee cake has Bailey’s Irish Cream in the filling! Created for home cooks, these are inspirational, easy weeknight dinners, along with plenty of delicious dishes to impress your guests.​

"1,000 recipes + expert advice, tips & tales"--Cover.

In this eagerly awaited new book, Neil Perry share

Summer Food features more than 90 recipes for light and flavorful fare for every meal of the day—from brunch favorites to light suppers, refreshing cocktails, and fruit-forward desserts. Dishes like grilled escarole with plums and goat cheese; salmon with crème fraiche and garden herbs; quinoa with capers, torn basil, and tomatoes; and lamb burgers with minty pesto celebrate the fresh flavors of the season and are well suited for sharing with friends and family at alfresco meals. Gorgeous, photography throughout the book showcases the simplicity and beauty of summer cooking. Stunning scenic photography of the seaside, finished dishes, and summer ingredients, emphasize the book’s carefree nature and style. The perfect solution for home cooks who want easy, fresh recipes for light and flavorful fare that makes the most of seasonal ingredients and eating outdoors. With crowd-pleasing yet wholesome recipes like orzo with grilled corn, olives, torn basil and tomatoes; watermelon and chili salsa; grilled beets with mustard sauce; grilled pizza with pesto and prosciutto; lamb burgers with mint and feta dressing; and linguine with lox, lemon, and dill, this enticing collection is full of great ideas for low-key meals and simple menus for picnics and barbecues.

In Modern Classics, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic. Coleslaw gets a well-deserved makeover while free-form ratatouille tart enters the classics category. Chicken soup comes of age again while the fresh, crunchy and healthy rice paper roll makes its debut. Modem Classics is set to become the contemporary commonsense cookbook of a new generation and an indispensable handbook to those of cooking age now. More practical inspiration from Donna Hay.

Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York’s, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes. From breakfast to snacks, quick dinners and showstopping entreés to homey desserts, these are recipes cooks will reach for time and again. As always, Moosewood Collective’s enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting. Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective’s many years as culinary pioneers, Moosewood Restaurant New Classics is an essential resource for every contemporary cook.

Everyone loves Texas food and now, Dean Fearing, arguably the best chef in Texas, shares the top traditional and modern dishes from the Lone Star State. The Texas Food Bible will be a timeless, authentic resource for the home cook-a collection of the traditional and the contemporary recipes from Texas. Dean Fearing will take readers through Texas culinary heritage, the classic preparations involved, and the expansion and fusion of the foods that have combined to develop an original Southwestern cuisine. A bit of regional history will take the reader from fry bread to Sweet Potato Spoonbread, from Truck Stop Enchiladas to Barbecue Shrimp Tacos. Simple taco and salsa recipes will be starred right beside the culinary treasures that make Dean's cooking internationally known. This comprehensive guide will include step-by-step methods and techniques for grilling, smoking, and braising in the Southwestern manner, in addition to recipes from other chefs who have contributed to the evolution of this regional cuisine, such as Robert del Grande and Stephen Pyles, and a look at local purveyors such as Paula Lambert's cheese. These recipes will be accompanied by more than 150 photographs of finished dishes and the cooking process along with a glossary of food terms. The Texas Food Bible is the ultimate cookbook for foodies and simple home cooks alike.

The last ten years has witnessed a revolution in nutrition consciousness, and its leader has been Jane Brody. Her bestselling Nurtition Book has shown that healthy food can be delicious and that "nutrition" need not be synonymous with "denial". Here she presents more than 500 all-new dishes to satisfy the growing trend for more elegant meals. Illustrated.

IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.