'Nourishing, delicious, healthy, original food' Vogue Lucy Carr-Ellison and Jemima Jones are the inimitable pair behind Tart London - the peerless boutique caterers, pop-up kitchen pros and ES Magazine columnists who have been bringing bold and bright food to the London scene since they first started in 2012. This book is about their approach to cooking and eating - creating colourful, fresh and wholesome meals to share and enjoy, always with a fun and fuss-free attitude. Whether you're looking for a weeknight one-pot wonder that can bubble away while you get on with a glass of wine, a splendid brunch to surprise your friends, or the perfect menu for a long and lazy lunch, Lucy and Jemima have the key to honest, full-flavoured and effortlessly enjoyable eating. From deeply spiced Goan baked eggs or home-baked broccoli and taleggio flatbreads to smoky fish tacos or saffron-roasted tomatoes with labneh and crispy chickpeas, it's easy to have a little of what you fancy, whenever you fancy it. A Love of Eating is all about naturally good food that is a pleasure to make and a pleasure to eat.

Making perfect, show stopping tarts has never been easier. These recipes can all be put together in just a matter of minutes, giving you an amazing dessert with very little effort. With a variety of delicious crust recipes and lots of compatible fillings to choose from, you can customize the recipes to suit your own personal tastes or stick to our perfectly crafted recipes as they are written. From mango coconut tart to a rich triple chocolate tart recipe, you are definitely going to find something you love. Get ready to dive into the marvelous world of tarts and surprise yourself at how great of a baker you can be!

Clean Cakes is the ultimate cookbook for anyone who enjoys baking as well as experimenting with new and alternative ingredients. It provides a wealth of ideas for cooking everything from spectacular cakes, energy-boosting muffins and wholesome loaves to stunning raw desserts and scrumptious tarts and pies, with distinctive flavour combinations and original twists on established classics. It will prove invaluable for anyone who for health or lifestyle reasons wants to eliminate gluten, dairy or refined sugar from their diet but who still wants to satisfy their sweet tooth and create their own nutritious guilt-free masterpieces. Henrietta Inman embraces nutritious whole food ingredients that are unprocessed, unrefined, natural, seasonal and local wherever possible. The first section shows how to stock your Clean Cakes larder, as well as including foundation recipes such as cashew cream, nut butters and homemade jams. Next come over 75 beautifully photographed recipes, from rich chocolate brownies, a show-stopping courgette, basil, lime and pistachio layer cake and raw desserts to five grain omega mix granola bars, spectacular fruit pies and enticing savoury tarts. These recipes are for everyone and show that cooking healthily doesn’t have to mean compromising on flavour.

The marriage of textures and flavours, colours and aromas make tarts the most satisfying of foods to make and eat. Tarts, tourtes, quiches, tartelettes, the myriad variants of both form and content, are celebrated in this collection of ninety tarts for all seasons and all occasions.Classical, historical and modern tarts are all included, as are the childhood experiences of making jam tarts, eating them bubbling hot from the oven and invariably searing one's mouth in the haste to devour them. The Doucet Tart, enjoyed by Chaucer and the court of Henry IV, with its intoxicating marriage of honey and saffron, will surprise even the most sophisticated palate, as will the rich, delicate perfection of Tamasin's Souffled Crab Tart and the ambrosial Peach, Vanilla and Amaretti Tarte Tatin. From the most classic of tarts, the Quiche Lorraine and the Strawberry Tart, to the airy heights of a Tomato and Prosciutto Tart on a puff pastry base, anyone can bake a tart, and everyone will enjoy cooking their way through this book.

"Part of the balance of life lies in understanding that different days require different ways of eating . . ." Whatever the occasion, food-in the making and the eating-should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed, and yet always satisfying. From quick and calm workday dinners (Miso Salmon; Cauliflower & Cashew Nut Curry) to stress-free ideas when feeding a crowd (Chicken Traybake with Bitter Orange & Fennel) to the instant joy of bowlfood for cozy nights on the sofa (Thai Noodles with Cinnamon and Shrimp), here is food guaranteed to make everyone feel good. Whether you need to create some breathing space at the end of a long week (Asian-Flavored Short Ribs), indulge in a sweet treat (Lemon Pavlova; Chocolate Chip Cookie Dough Pots) or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella's new cookbook is filled with recipes destined to become firm favorites. Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift.

Presents easy-to-prepare dessert recipes for pies, puddings, tarts, cakes, and cookies, with discussions on ingredients, equipment, and food preparation.

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.