Nigella Lawson

Winner of the National Jewish Book Award · New York Times Bestseller "A brilliant and heart-wrenching book, with universal and timely lessons about the power of information—and misinformation. Is it possible to stop mass murder by telling the truth?" — Yuval Noah Harari, bestselling author of Sapiens: A Brief History of Humankind and Homo Deus: A Brief History of Tomorrow A complex hero. A forgotten story. The first witness to reveal the full truth of the Holocaust . . . Award-winning journalist and bestselling novelist Jonathan Freedland tells the astonishing true story of Rudolf Vrba, the man who broke out of Auschwitz to warn the world of a truth too few were willing to hear. In April 1944, Rudolf Vrba became one of the very first Jews to escape from Auschwitz and make his way to freedom—among only a tiny handful who ever pulled off that near-impossible feat. He did it to reveal the truth of the death camp to the world—and to warn the last Jews of Europe what fate awaited them. Against all odds, Vrba and his fellow escapee, Fred Wetzler, climbed mountains, crossed rivers, and narrowly missed German bullets until they had smuggled out the first full account of Auschwitz the world had ever seen—a forensically detailed report that eventually reached Franklin Roosevelt, Winston Churchill, and the Pope. And yet too few heeded the warning that Vrba had risked everything to deliver. Though Vrba helped save two hundred thousand Jewish lives, he never stopped believing it could have been so many more. This is the story of a brilliant yet troubled man—a gifted “escape artist” who, even as a teenager, understood that the difference between truth and lies can be the difference between life and death. Rudolf Vrba deserves to take his place alongside Anne Frank, Oskar Schindler, and Primo Levi as one of the handful of individuals whose stories define our understanding of the Holocaust.

Academy Award–nominated actor Richard E. Grant’s “genuine and compelling” (The New York Times), “moving and entertaining” (Publishers Weekly, starred review) memoir about finding happiness in even the darkest of days. Richard E. Grant emigrated from Swaziland to London in 1982, with dreams of making it as an actor. Unexpectedly, he met and fell in love with a renowned dialect coach Joan Washington. Their relationship and marriage, navigating the highs and lows of Hollywood, parenthood, and loss, lasted almost forty years. When Joan died in 2021, her final challenge to him was to find a “pocketful of happiness in every day.” This honest and frequently hilarious memoir is written in honor of that challenge—Richard has faithfully kept a diary since childhood, and in these entries, he shares raw details of everything he has experienced: both the pain of losing his beloved wife and the excitement of their life together, from the role that transformed his life overnight in Withnail and I to his thrilling Oscar Award nomination thirty years later for Can You Ever Forgive Me?. In “one of the bravest, strongest, funniest memoirs I’ve ever read” (Bonnie Garmus, New York Times bestselling author of Lessons in Chemistry), A Pocketful of Happiness is a powerful, funny, and moving celebration of life’s unexpected joys.

Home is a collection of 180 recipes from Australia's favorite cook, Stephanie Alexander. Each recipe is a finely crafted tribute to her passions and preferences for produce and flavor, and each reflects her consummate skill in communicating the fundamentals of technique. There are detailed recipes for the more ambitious home cook, but also simple ways to combine beautiful ingredients to make dishes for every day eating. Essays on people, places and experiences offer inspiration to readers looking to deepen their knowledge and appreciation of food. Beautifully designed and photographed, Home is a celebration of the sensual and social delights of food and an essential addition to any kitchen shelf. The recipes - classic, masterful, and delicious - will be cooked, shared and enjoyed for years to come. Recipes include: -Anchovy & Sage Fritters -Mussels with Tomato & Chilli & Garlic-Rubbed Toasts -Fennel Wedges Braised with Saffron, Tomato & Red Onion -Oxtail Braised with Red Wine & Orange, with Chunky Pasta -Pumpkin Gratin with a Cheese & Amaretti Crust -Melon Salad with Chilli, Watercress & Cucumber -Lemon Sour Cream Cheesecake -Quince & Frangipane Tart Includes dual measures.

Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it's super-easy to make! In Vegan JapanEasy, Tim Anderson taps into Japan's rich culture of cookery that's already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don't need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you'll be spoilt for choice! With ingredients like tangy miso, savory shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you're new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you!

“As David Robson makes plain in this compelling book, the way we think about the world can profoundly shape how we navigate it. Based in science and packed with smart advice, The Expectation Effect will expand your mind―and maybe even extend your life.” ―Daniel Pink, New York Times bestselling author of When, Drive, and To Sell Is Human A journey through the cutting-edge science of how our mindset shapes every facet of our lives, revealing how your brain holds the keys to unlocking a better you What you believe can make it so. You’ve heard of the placebo effect and how sugar pills can accelerate healing. But did you know that sham heart surgeries often work just as well as placing real stents? Or that people who think they’re particularly prone to cardiovascular disease are four times as likely to die from cardiac arrest? Such is the power and deadly importance of the expectation effect―how what we think will happen changes what does happen. Melding neuroscience with narrative, science journalist David Robson takes readers on a deep dive into the many life zones the expectation effect permeates. We see how people who believe stress is beneficial become more creative when placed under strain. We see how associating aging with wisdom can add seven plus years to your life. People say seeing is believing but, over and over, Robson proves that the converse is truer: believing is seeing. The Expectation Effect is not woo-woo. You cannot think your way into a pile of money or out of a cancer diagnosis. But just because magical thinking is nonsense doesn’t mean rational magic doesn’t exist. Pointing to accepted psychology and objective physiology, Robson gives us the practical takeaways we need to improve our fitness, productivity, intelligence, and happiness. Any reader who wants to take their fate into their own hands need only pick up this book.

‘There are so many recipes in here that have me planning all manner of meals to look forward to.’ – Nigella Lawson With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included. The recipe chapters are arranged into sections by texture: Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso Dengaku Soft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofu Mashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantons Silken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stew Fermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh Mi Dried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergine Sweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding

Tony Tan first got the inspiration to write Hong Kong Food City after eating the delicious mantis prawns (previously unknown to him) in Sai Kung. After all, how many chefs, cooks and gastronomes know that the best dim sum experience is to be had in Hong Kong? Or that the only place to try the classic dish sweet and sour pork is in a snake restaurant?  Or that one of the best contemporary Western meals in the world is to be enjoyed in Hong Kong, a country situated in the East? In Hong Kong Food City, Tony imparts his incredible knowledge of the dynamic cultural landscape of a city whose Chinese roots are also intertwined with deep colonial connections back to England. Equally at home with some of the best dim sum in the world and English high tea, Hong Kong-ers are a sophisticated lot. As such, Hong Kong’s food scene is not only exciting but it's one of the only places in the world where you can enjoy true Michelin star food at an affordable price. The first book to look at the Hong Kong food scene from all perspectives, Hong Kong Food City is a comprehensive book that not only contains approachable authentic recipes but provides the background to the eclectic food scene via an explanation of history, culture, cooking styles and social norms. Its 80 recipes are inspired by the island’s dishes, from the Peninsula Hotel and the stalls of the night markets, to the high-end restaurants of the Grand Mandarin Oriental and a legendary dumpling house on the edge of Kowloon. With chapters including starters, soups and cold dishes, dim sum and seafood, Tony Tan’s recipes range from the classic sweet and sour soup and seaweed salad with sakura shrimp to bang bang chicken and the delicious Korean spicy pork wraps. By outlining the basic pantry necessary for cooking his recipes and using flavours from across Hong Kong, Tan takes the reader on a culinary adventure that will educate their palate and give them the skills to create Chinese food at home. Part food immersion, part travel experience, Hong Kong Food City extends beyond the recipes as it offers stories of chopstick etiquette and tea houses, and explains how Hong Kong became the city it is today. In combination with the stunning shots of the city’s streets, galleries, restaurants and famous light show, these stories create a window into the culinary culture of Hong Kong making it accessible and enticing to all.

A book of recipes and reflections that reveal the life-changing happiness of cooking. "Bridget Jones' self-effacing wittiness, Julia Child's companionable forgiveness and Sylvia Plath's poetic prose." --NPR "A manual for living and a declaration of hope." --Nigella Lawson There are lots of ways to start a story, but this one begins with a chicken. There was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colors were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up--and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive. Midnight Chicken is a cookbook. Or, at least, you’ll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chili-lemon spaghetti, charred leek lasagna, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It’s the kind of cooking you can do a little bit drunk, that is probably better if you’ve got a bottle of wine open and a hunk of bread to mop up the sauce. But if you settle down and read it with a cup of tea (or a glass of that wine), you’ll also discover that it’s an annotated list of things worth living for--a manifesto of moments worth living for. This is a cookbook to make you fall in love with the world again.

A New Yorker, Guardian, BookRiot, Kitchn, KCRW, and Literary Hub Best Cookbook of the Year A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories. 100 color photographs

As seen in The New York Times * Food & Wine * Eater * Forbes * Travel + Leisure * Saveur * Epicurious * Bon Appetit * Food52 * The Strategist * Chowhound * The New York Times Book Review * The Boston Globe * many more! Be transported to the bountiful islands of Indonesia by this collection of fragrant, colorful and mouth-watering recipes. "Tells the story of the food, both through memories and evocative explanations, as it introduces us to the flavours and feel of the Indonesian kitchen, and explains not only how to cook the food, but how to eat it. It’s impossible to read it without being both inspired and very hungry!"―Nigella Lawson "Start with Lara’s fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake." ―Yotam Ottolenghi Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara Lee uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.

'It's impossible to pinpoint a certain specific cuisine to one region, so when people ask me what type of food is Singaporean, I simply reply with "the delicious type". Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia, which fuses together to create something even greater than the original.' Meaning 'to eat' or 'dinner time' in Malay, in Makan, rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nonya to Nonya, creating a time-capsule of a cuisine. Growing up, it was through food that Elizabeth's mum demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions. Recipes Nonya-spiced braised duck stew pickled watermelon and radish salad beef rendang Singapore chilli crab fried tofu with spicy peanut sauce spicy noodle soup nasi goreng (spicy fried rice) Miso apple pie ... and many more! Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth brings a taste of Singapore to your own kitchen.

Get lost in the pages of this great summer read A New York Times bestseller! A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, andMatzo Tiramisu. Jew-ish is a brilliant collection of delicious recipes, but it’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones.

Gluten free pasta is now so good that creating authentic, but gluten free, Italian dishes is not just possible but really simple. Many Italian classics are naturally milk-free, or can easily be made so. Doyenne of Italian cookery writers, Anna Del Conte, has collaborated with free-from expert Michelle Berriedale-Johnson, to create over 90, delicious gluten free recipes. Most are meat-free too, as well as milk-free, low lactose or lactose-free. A veritable feast for any Italian food lover living on a restricted diet. Anna Del Conte is the most highly respected of Italian food writers, responsible over the last 50 years for introducing the UK to real Italian food and cooking. She has written over 20 cookery books and includes Nigella Lawson among her many fans. Michelle Berriedale-Johnson is the founder of the FreeFrom Awards and author of over a dozen special diet recipe books. She ran a catering business for 15 years and has been a cookery writer for 40 years. She is editor of the foodsmatter.com website and publisher at Curlew Books.

A Finalist for the 2020 James Beard Foundation Cookbook Award One of the 25 Most Influential Cookbooks from the Last 100 Years (New York Times) Named a Best Cookbook of the Year by NPR, the Guardian, Condé Nast Traveler, and Chowhound An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.

A writer investigates her family’s secret history, uncovering a story that spans a century, two World Wars, and three generations. Hadley Freeman knew her grandmother Sara lived in France just as Hitler started to gain power, but rarely did anyone in her family talk about it. Long after her grandmother’s death, she found a shoebox tucked in the closet containing photographs of her grandmother with a mysterious stranger, a cryptic telegram from the Red Cross, and a drawing signed by Picasso. This discovery sent Freeman on a decade-long quest to uncover the significance of these keepsakes, taking her from Picasso’s archives in Paris to a secret room in a farmhouse in Auvergne to Long Island to Auschwitz. Freeman pieces together the puzzle of her family’s past, discovering more about the lives of her grandmother and her three brothers, Jacques, Henri, and Alex. Their stories sometimes typical, sometimes astonishing—reveal the broad range of experiences of Eastern European Jews during Holocaust. This thrilling family saga is filled with extraordinary twists, vivid characters, and famous cameos, illuminating the Jewish and immigrant experience in the World War II era. Addressing themes of assimilation, identity, and home, this powerful story about the past echoes issues that remain relevant today.

The instant New York Times bestseller. "An instant classic of investigative journalism...‘All the President’s Men’ for the Me Too era." — Carlos Lozada, The Washington Post From the Pulitzer Prize-winning reporters who broke the news of Harvey Weinstein's sexual harassment and abuse for the New York Times, Jodi Kantor and Megan Twohey, the thrilling untold story of their investigation and its consequences for the #MeToo movement For many years, reporters had tried to get to the truth about Harvey Weinstein’s treatment of women. Rumors of wrongdoing had long circulated. But in 2017, when Jodi Kantor and Megan Twohey began their investigation into the prominent Hollywood producer for the New York Times, his name was still synonymous with power. During months of confidential interviews with top actresses, former Weinstein employees, and other sources, many disturbing and long-buried allegations were unearthed, and a web of onerous secret payouts and nondisclosure agreements was revealed. These shadowy settlements had long been used to hide sexual harassment and abuse, but with a breakthrough reporting technique Kantor and Twohey helped to expose it. But Weinstein had evaded scrutiny in the past, and he was not going down without a fight; he employed a team of high-profile lawyers, private investigators, and other allies to thwart the investigation. When Kantor and Twohey were finally able to convince some sources to go on the record, a dramatic final showdown between Weinstein and the New York Times was set in motion. Nothing could have prepared Kantor and Twohey for what followed the publication of their initial Weinstein story on October 5, 2017. Within days, a veritable Pandora’s box of sexual harassment and abuse was opened. Women all over the world came forward with their own traumatic stories. Over the next twelve months, hundreds of men from every walk of life and industry were outed following allegations of wrongdoing. But did too much change—or not enough? Those questions hung in the air months later as Brett Kavanaugh was nominated to the Supreme Court, and Christine Blasey Ford came forward to testify that he had assaulted her decades earlier. Kantor and Twohey, who had unique access to Ford and her team, bring to light the odyssey that led her to come forward, the overwhelming forces that came to bear on her, and what happened after she shared her allegation with the world. In the tradition of great investigative journalism, She Said tells a thrilling story about the power of truth, with shocking new information from hidden sources. Kantor and Twohey describe not only the consequences of their reporting for the #MeToo movement, but the inspiring and affecting journeys of the women who spoke up—for the sake of other women, for future generations, and for themselves.

Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking—they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon; Ox tongue, carrots and caper sauce; Duck fat toast; Smoked cod’s roe, egg and potato cake; Confit suckling pig shoulder and dandelion; The Smithfield pickled cucumbers; St. JOHN chutney; Butterbean, rosemary and garlic wuzz; and Honey and bay rice pudding. Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks. Includes a conversion chart.

The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish. Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites – ever. Add to that a swag of awards, including: Two James Beard awards in 2020 – Restaurant and Professional and the prestigious Book of the Year; André Simon Food Book Award 2019; and The Australian Book Industry Association's Illustrated Book of the Year in 2020. The Whole Fish Cookbook was also shortlisted as debut cookbook of the year in the Fortnum & Mason food & drink awards in 2020 and longlisted as Booksellers' choice in the adult non-fiction category by the Australian Booksellers' Association. As well, photographer Rob Palmer won the Australian National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book. 'My cookbook of the year.' – Yotam Ottolenghi, The Guardian 'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver 'Josh Niland is a genius.' – Nigella Lawson We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet, and that there are more than just a handful of fish in the sea.

"Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility."—Nigella Lawson, author of At My Table Includes 100 easy-to-cook and delicious recipes: Season by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. The bold flavors of Indian cooking combine with familiar ingredients and recipes of the American South and California in fresh ways. Rest assured there is nothing intimidating here. Season, like Nik, welcomes everyone to the table!The James Beard Nominee 2019 for Best Cookbook Photography.Stunning photography brings the dishes and overall experience to life in a charming and enticing way.More than a modern Indian cookbook, it walks readers through the range of healthy ingredients, techniques, and cooking with spices including turmeric, saffron, and za'atar in the warm and clear style familiar to fans of Nik's award-winning food blog, A Brown Table. This beautiful cookbook will be a go-to for not only exploring the bold flavors and seasoning of Indian cooking, but also to admire the inspiring photographs.Named Best Cookbook by The New York Times, The Washington Post, The Boston Globe, The Chicago Tribune, Food Network, Bon Appetit, Food52 (Piglet Finalist), Edible Communities, The BBC, The Independent, The Sunday Times, The Telegraph, The National Post, and The New Zealand Listener. Season introduces home cooks to a new way to prepare dishes and think about flavor. Intriguing and easy recipes include Deviled Eggs with Creamy Tahini and Za'atar, Caprese Salad with Sweet Tamarind Dressing, Steak with Orange Peel and Coriander, Roasted Young Carrots with Sesame, Chili, and Nori, Chat Masala-Grilled Pork Chops, Spicy Chocolate Chip-Hazelnut Cookies, Apple Masala Chai Cake, Pomegranate Moscow Mule, and many more. Nik Sharma is the writer, photographer, and recipe developer behind the critically acclaimed blog, A Brown Table. His meteoric rise in the food scene has brought him two IACP Digital Media Awards and a Saveur Best Food Blog Award finalist spot.

Named one of the best cookbooks of the year by The Washington Post, The New Yorker, Rachel Ray Every Day, NPR and The Boston Globe. When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper). Planning a menu is still her favorite part of cooking. Menus can create very different moods; they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flows and as a group of dishes that the cook can manage without becoming totally stressed. The 24 menus and 100 recipes in this book reflect places Diana loves, and dishes that are real favorites. The menus are introduced with personal essays in Diana's now well-known voice- about places or journeys or particular times and explain the choice of dishes. Each menu is a story in itself, but the recipes can also stand alone. The title of the book refers to how Italians end a meal in the summer, when it's too hot to cook. The host or hostess just puts a bowl of peaches on the table and offers glasses of chilled moscato (or even Marsala). Guests then slice their peach into the glass, before eating the slices and drinking the wine. That says something very important about eating - simplicity and generosity and sometimes not cooking are what it's about.