It's sensuous summer all year long with Nigella -- in a fabulous new cookbook that draws on the best from all over the world: to tie in with her new 8-part television series.

Summer food doesn't have to be eaten just in summer. Even on our coldest days, indeed especially then, we need to summon up a little warmth on our plate. Summer cooking is relaxed cooking that conjures up a mood of sunny expansiveness: easy cooking, easy eating. No one wants to slave over a hot stove for hours: the keynote, as ever with Nigella, is simplicity. The ideal is of lazy abundance.

The food of Italy and Spain, the fragrant mezze of the Eastern Mediterranean, the traditional strawberries-and-cream feel of an English summer afternoon: all these notes and flavours are reflected in Forever Summer. The uniting force is attitude as well as palate so the food is far-reaching but personalised, and fresh so that it fits in with the way we live. It's a way of celebrating summer while it lasts, and extending it into the months beyond.

Forever Summer has the practical appeal of a cookbook as well as the aspirational lure of a travel book, the sort one might flick through longingly in winter, dreaming of much-needed sunshine.


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"I am neither a chef nor a performer: this is the food I cook, the food I eat." - Nigella Lawson

Nigella Bites accompanies a forthcoming 10-part television series - a culinary and visual feast of recipes from the best and most glamorous young home-cook in Britain and a great cookery writer.

Nigella Lawson's passion for food and her refreshingly down-to-earth practicality breathe life into this beautiful cookbook, illustrated with full-colour photographs and recipes from her forthcoming television series. Like the series, Nigella Bites is a celebration of food, perfect for modern cooks, with recipes to suit many tastes, timetables and moods, and all characteristic of Nigella's ethos: uncomplicated, original, fresh, and perfect for the way we live today. They're easy to produce after a busy day at the office, fun to linger over at weekends or to make with the kids, delectable to read about, dreamy to look at and delicious to eat.

In 10 chapters, each based on a different theme and episode of the television series - including All-Day Breakfasts, TV Dinners, Party Girl food, Rainy Day fare, Trashy food, Slow-Cook Weekends and Templefood - Nigella Lawson gives us her marvellous recipes, along with her thoughts on modern life and cooking, offering encouragement and wise advice. Nigella wants her readers to enjoy the pleasures of eating and cooking. With her, how could anyone resist?


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With a dab of bright icing and a sprinkle of colour, you can transform drab sugar cookies into glowing planets, plain marshmallows into scary zombies and simple cake pops into blooming flowers. Meaghan Mountford, creator of the blog The Decorated Cookie and the Edible Crafts editor of CraftGossip.com, shares her secrets for producing adorable, edible art. Full of beautiful colour photos and illustrated step-by-step directions, this guide will demystify professional techniques so that anyone can learn how to pipe icing like a pro and have fun with fondant. YOU'LL LEARN HOW TO CREATE: Milkshake cake pops Barnyard animal snack cakes Petit-four presents Deep sea creature cupcakes Marshmallow villages and much more! With the lively inspiration and foolproof directions in this book, you can discover how to personalise any sweet treat and turn your home kitchen into a studio for sugarlicious works of art! Meaghan Mountford has been a professional cookie decorator for over a decade. Her cookies have appeared in the New York Times, the Washington Post, Modern Bride and Chocolatier magazine. She is the author of Cookie Sensations and lives in Washington, DC, with her husband and daughter. Visit her at thedecoratedcookie.com and ediblecrafts.craftgossip.com.

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Xiaomei Martell was born on the borders of the Mongolian steppes just two years before Mao launched the Cultural Revolution that was to change China forever. The youngest of four daughters - her name translates as 'Little Sister' - her family had few material goods and, following the untimely death of her father, none of the vital connections needed to safeguard their futures, yet despite this her family and neighbours raised her with a thirst for knowledge and a love of food, ranging from the 'lion's head' meatballs her Uncle Deng cooked to the 'phoenix feet' that apparently cured wrinkles, by way of hundred-year-old eggs.

Full of quirky facts - did you know that the Chinese say 'aubergine' when their photo is taken? - and fascinating episodes like the 'Small New Year', a prelude to the official New Year where houses are spring cleaned and offerings are made to the Heavenly God of Cooking, this is a unique and engaging account of a culture and cuisine that is a world away from the China we know today.

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Ten years ago, Colbin's Food and Healing stood at the forefront of the food revolution, exploring the link between diet and health. In this anniversary edition, she provides updates on recent dietary systems, including low-fat, food combining, and alternative medicine.

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Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy’s Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.

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“Long before I met him, I was a fan of his writing, and his merciless wit. He’s bigger than food.”--Anthony Bourdain

Eddie Huang is the thirty-year-old proprietor of Baohaus--the hot East Village hangout where foodies, stoners, and students come to stuff their faces with delicious Taiwanese street food late into the night--and one of the food world’s brightest and most controversial young stars. But before he created the perfect home for himself in a small patch of downtown New York, Eddie wandered the American wilderness looking for a place to call his own.

Eddie grew up in theme-park America, on a could-be-anywhere cul-de-sac in suburban Orlando, raised by a wild family of FOB (“fresh off the boat”) hustlers and hysterics from Taiwan. While his father improbably launched a series of successful seafood and steak restaurants, Eddie burned his way through American culture, defying every “model minority” stereotype along the way. He obsessed over football, fought the all-American boys who called him a chink, partied like a gremlin, sold drugs with his crew, and idolized Tupac. His anchor through it all was food--from making Southern ribs with the Haitian cooks in his dad’s restaurant to preparing traditional meals in his mother’s kitchen to haunting the midnight markets of Taipei when he was shipped off to the homeland. After misadventures as an unlikely lawyer, street fashion renegade, and stnd-up comic, Eddie finally threw everything he loved--past and present, family and food--into his own restaurant, bringing together a legacy stretching back to China and the shards of global culture he’d melded into his own identity.

Funny, raw, and moving, and told in an irrepressibly alive and original voice, Fresh Off the Boat recasts the immigrant’s story for the twenty-first century. It’s a story of food, family, and the forging of a new notion of what it means to be American.

Praise for Fresh Off the Boat

“Mercilessly funny and provocative, Fresh Off the Boat is also a serious piece of work--and an important one. Eddie Huang is hunting nothing less than Big Game here--a question, a conversation, an argument: Who are we? If somebody’s going to put a thumb in your eye, it should probably be Eddie Huang. He does everything with style.”--Anthony Bourdain

“Brash, leading-edge, and unapologetically hip, Huang reconfigures the popular foodie memoir into something worthwhile and very memorable.”--Publishers Weekly (starred review)...

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Safe ways to sweeten the day for people with food allergies

Some twelve million Americans suffer serious allergic reactions to nuts, dairy, gluten, and other ingredients typically found in desserts. Finally, here's a collection of delicious dessert recipes offering a safe option for allergy sufferers who don't want to give up their favorite treats. Even though these recipes are completely free of gluten, dairy, nuts, soy, and eggs, you'll hardly notice the difference.

Allergy-free Desserts includes recipes for all of your favorite baked treats—cakes, cupcakes, pies, quick breads, cookies, and dessert bars. Written by Elizabeth Gordon, herself allergic to eggs and wheat, this indispensable cookbook will finally let you enjoy desserts safely again.

• Featuring 82 recipes and 44 full-color photos
• Recipes that taste just like the real thing—but without the gluten, dairy, nuts, soy, or eggs
• The perfect dessert cookbook for the millions of people who suffer from food allergies or Celiac Disease

Allergies shouldn't hold you back. Allergy-free Desserts finally lets you indulge your sweet tooth.

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The ingredients may be few, but the result is bountiful. Learn how to make an array of pestos using such diverse herbs as cilantro, rosemary, mint, and lemon thyme. Then enjoy them year-round with more than 30 recipes like Fresh Pea and Mint Pesto Pasta, Red Pesto Ceviche, Tabbouleh with Basil Mint Pesto, and Pesto Frittata.

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El primer libro de cocina que presenta la gran variedad de platos latinoamericanos tal y como se preparan en los Estados Unidos hoy en dia.

Himilce Novas y Rosemary Silva ofrecen 200 deliciosas recetas proveidas por familias norteamericanas con raices mexicanas, puertorriquefias, cubanas, jamaiquinas, brasilenas, argentinas, chilenas, peruanas, colombianas, guatemaltecas, y de casi todos los rincones de America Latina.

Sabrosos, vistosos y llenos de sorpresas, los platos "nuevo latinos" son la ultima moda en restaurantes famosos desde Nueva York hasta Los Angeles. Con este libro, lo que parece exotico y dificil de cocinar se convierte en manjares maravillosos que cualquier cocinera o cocinero puede preparar facilmente en casa.
-- Para comenzar, las autoras nos ofrecen sopas exquisitas, como la Sopa fria de pimientos colorados y coco, o Sopa de calabaza con aroma de naranja, asi como sabrosisimos antojitos como los Wontons fritos con chorizo, chile y queso Monterey Jack a la Bayamo o Frijoles molidos costarricenses.
-- Los platos principales incluyen el Asopao de pollo Piri Thomas y el Pastel de papas celestial, entre otras creaciones fabulosas caseras.
-- Entre la gran variedad de platos de arroz con frijoles se destacan El gallo pinto, preparado con arroz y frijoles colorados, igual que el plato jamaiquino Jamaican Coat of Arms (arroz con frijoles colorados). Tambien nos ofrecen una elegante variedad de tamales, empanadas y otros sabrosos rellenos paa satisfacer el apetito latino a cualquier hora del dia -- entre ellos, las deliciosas Empanadas de camaron brasileno-americano.

Cristina, la anfitriona famosa del Show de Cristina, el congresista Henry B. Gonzalez, entre otras muchas personalidades y extraordinarios cocineros, cantantes famosos, autores, abuelas y jovenes estudiantes, comparten sus recetas favoritas en este libro. De la misma manera, Himilce Novas y Rosemary Silva, las autoras, aportan sus codiciadas recetas familiares, y a la vez cuentan la historia y la preparacion de los chiles frescos y secos, los platanos tropicales, la yuca, el taro y otras frutas y vegetales, y donde conseguirlos aqui en los Estados Unidos.

Este es un libro unico que le anade una nueva dimension a la mesa americana.


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