Recipes for delicious home-cooked food from Nigerian sisters The Flygerians, leading personalities in the fast-emerging and popular West African food scene. 'Street food with a touch of magic, The Flygerians deserve to soar high' – Jimi Famurewa, award-winning food critic, The Evening Standard Meet two inseparable sisters, Jo and Jess Edun, who are bringing the sweet taste of Nigeria to the UK food scene. Inspired by their Grandma's joyful cooking, they are keeping her legacy alive in their restaurant and pop-up residencies. Local heroes themselves, these Peckham-based siblings are striving to make a positive impact through food and the social connections it can create. They believe great food should bring speak to your soul and warm the heart. Visit and as well as Supermalt wings, smokey jollof, pounded yam and rum punch, customers can expect good vibes, care of the Afrobeats soundtrack, and hang out with diners who insist it is the best Nigerian food outside of the homeland. This, their first book delivers recipes for home-cooked dishes for anyone who loves to eat and wants to experience the uniquely delicious tastes and textures that West African food brings to the table.

Granny teaches her grandson to cook the family meal in this loving celebration of food, traditions, and gathering together at the table ​A 2022 Coretta Scott King Book Award Illustrator Honor Book On Sundays, everyone gathers at Granny’s for Soul Food. But today, I don’t go to the backyard or the great room. I follow Granny instead. “You’re a big boy now,” Granny says. “Time for you to learn.” At Granny’s, Sunday isn’t Sunday without a big family gathering over a lovingly prepared meal. Old enough now, our narrator is finally invited to help cook the dishes for the first time: He joins Granny in grating the cheese, cleaning the greens, and priming the meat for Roscoe Ray’s grill. But just when Granny says they’re finished, her grandson makes his own contribution, sweetening this Sunday gathering—and the many more to come. Evocatively written and vividly illustrated, this mouthwatering story is a warm celebration of tradition and coming together at a table filled with love and delicious food.

Cecilia Granata grew up cooking with her family in Italy. As a vegan, she learned to adapt her favorite recipes from around the country to be animal free while retaining the flavor and feeling of true Italian home cooking. She shares her commitment to ethical and artful eating in this alphabetically-arranged volume with over 100 recipes, ranging from traditional favorites to homemade liquors to aphrodisiacs—all "senza sofferenza," without suffering. The recipes are lushly illustrated with Granata's food-inspired tattoo art.

Over 60 delightful recipes for festive cookies, from traditional favourites to creative new ideas, all of which make perfect gifts. Get festive and creative at the same time, with this cosy collection of cookie recipes for the holiday season. Decoration hints and tips are followed by recipes for more than 60 different cookies, from Jolly Santas, Coconut Snowballs, Frosted Fir Cones and Hot Chocolate Cookie Cups to Reindeer Pretzel Cookies and Meringue Snowmen. Go all out with packaging ideas for giving your home-baked treats as gifts and find tips on how to host a Christmas 'cookie swap' at home, from clever ways to display bakes to sending out invitations. A joyous collection of seasonal baking recipes that all the family can enjoy.

Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review, Epicurious, Grub Street, The Kitchn, and more “The rare restaurant-y cookbook whose recipes actually turn out as well as the seemingly unattainable photos.” —The New York Times Book Review One flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year,” and his restaurant Estela a spot among the World’s 50 Best. Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. The food is bold, bright, layered, playful, and surprising. Innovative without being precious. Comfort food, really. Food that bursts to life in your mouth—food that hits you right there. Estela, the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making. Estela is the restaurant, but Estela is far more than a restaurant cookbook. It’s an inviting and creative expression of Mattos’s fresh and influential style.

The favorite recipes, preparation techniques, and stories from Vitamix and Vitamix fans and celebrities in the Vitamix 100th Anniversary Cookbook will inspire you to make delicious and easily prepared whole foods part of your lifestyle.

The beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food memories and culinary inspirations, accompanied by reflective personal essays. A collection of more than 150 delicious, easy, and gratifying plant-based and meat recipes, A Cook’s Book is the story of famed food writer Nigel Slater’s life in the kitchen. He charms readers with the tales behind the recipes, recalling the first time he ate a sublime baguette in Paris and the joy of his first slice of buttercream-topped chocolate cake. From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken. These are Nigel Slater's go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include: A Bowl of Soup: Pumpkin Laksa, Spicy Red Lentil Soup, Pea and Parsley Soup Breaking Bread: Soft Rolls with Feta and Rosemary, Blackcurrant Focaccia, Large Sourdough Loaf Everyday Greens: Cheesy Greens and Potatoes, Spiced Zucchini with Spinach, Herb Pancakes with Mushroom Everyday Dinners: Beet and Lamb Patties, Pork and Lemon Meatballs, Mussels, Coconut, and Noodles A Slice of Tart: Mushroom and Dill Tart, A Tart of Leeks and Cheddar, Blackcurrant Macaroon Tart This is by far Slater's most personal book yet, and with gorgeous photography featuring Slater in his London home and garden, readers get a peek at his inspirations, motivations, and thoughts on the food world today.