I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
I wrote...
30-Minute Keto: Low-Carb Cooking Made Fast, Easy & Delicious
The keto lifestyle is made simple and accessible with this game-changing collection. Trained chef and popular food blogger Mihaela Metaxa-Albu brings big, bold flavors and fast cooking methods to low-carb eating. By combining time-saving hacks, smart shortcuts, and culinary expertise, she creates standout dishes in 30 minutes or less. With these recipes on hand, readers will have no problem staying keto morning, noon and night, even on their busiest days. Snacks like Low Carb Pizza, Cheeseburger Casserole, and Pesto Fried Chicken are easy to cook fast and keep on hand anytime you need to boost your fat macros. No matter how pressed your schedule is, Mihaela's detailed guidance, encouraging voice, and efficient tips ensure a healthy, delicious dish on the table in no time.
This book is essential for anybody that wants to become better at cooking. It's more like a cooking masterclass that will take you from an amateur home chef to a real pro. With helpful illustrations, this book not only features delicious recipes, but it feels like the author is actually there with you guiding and teaching you how to cook.
After reading it, you'll have a better understanding of different cooking techniques and how to make better use of the most important elements in cooking: Salt, Fat, Acid, Heat.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
Just Eat It will change the way you think about diets, especially restrictive ones. It covers the ins and outs of Intuitive Eating and goes in-depth about the toxic cycle of the diet culture. It's well-researched and insightful, and it helps you build a healthier relationship with your body.
'The only 'diet' book worth reading this new year' - Alexandra Heminsley, Grazia
Just Eat It isn't just a book. It's part of a movement to help us take back control over our bodies. To free us from restrictive dieting, disordered eating and punishing exercise. To reject the guilt and anxiety associated with eating and, ultimately, to help us feel good about ourselves.
This anti-diet guide from registered nutritionist Laura Thomas PhD can help you sort out your attitude to food and ditch punishing exercise routines. As a qualified practitioner of Intuitive Eating - a…
This book holds a dear place in my heart as it features delicious traditional recipes from my home country, Romania. It brings to life old recipes that embody Romania's historical multicultural influences. It includes unique and original recipes which you'll have a hard time finding elsewhere.
"Imbued with generosity, the spirit of community, and the flavours of a rich and varied culture" -NIGELLA LAWSON
Carpathia invites you to explore Romania's unique, bold and delicious cuisine: an exciting and unexpected amalgamation of all its diverse influences.
As a cultural melting pot its character is rooted in many traditions from Greek, Turkish and Slavic in the south and east, to Austrian, Hungarian and Saxon in the north and west.
From chargrilled aubergines, polenta fritters and butterbean hummus, to tangy bors, stuffed breads and Viennese-style layer cakes, Irina Georgescu has created over 100 mouth-watering dishes that are easy to…
I'm sure all foodies like to take pictures of their food, and often share them on social media. If you are passionate about food and want to learn how to share that passion with the world through the art of photography, then this book is for you. Beata is a wonderful teacher who knows how to cover all the necessary steps for becoming a food photographer.
For amateurs and pros looking to add to their portfolios, How to Photograph Food makes food photography a piece of cake! How to Photograph Food is the gorgeous, informative photography book you didn't know you needed. For budding photographers and social media personalities, the perfect image has never been easier to capture, and How to Photograph Foodputs it all within reach. Chapters include:
Gear
Lighting
Frame and Balance
Food Styling
Photo Editing
Thinking like a Pro You'll learn the essential equipment, how to keep food looking good on a shoot, how to work with props, managing lighting, and much more,…
If you want to up your weeknight meal with delicious Middle-Eastern flavors and if you want to learn how to combine veggies in so many delicious ways, then you must read Yotam Ottolenghi's cookbook. He's a true genius of the Middle-Eastern cuisine and probably no other chef can mix unique flavors and simple ingredients as well as he does. While the recipes are truly unique, you'll find that they’re made with simple ingredients in under 30 minutes.
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation;…
I've been passionate about music for almost my entire life. Jazz music in particular speaks to me but not just jazz. I love music, full stop. I really discovered jazz when I attended a jazz club workshop in London and there, I had to join in or leave. I chose to join in and since then I have never looked back. I was introduced to more jazz musicians and now write about music for three major columns as well as Readers’ Digest. My Women In Jazz book won several awards. I have been International Editor for the Jazz Journalist Association and had my work commissioned by the Library of Congress.
With input from over 100 musicians, the book discusses what exactly jazz is, and how you know you are listening to it. Do we truly know when and how jazz first originated? Who was the first jazz musician? How does jazz link to other genres? What about women in jazz? And writers and journalists? Do reviews make any difference?
This book is a deep dive into jazz's history, impact, and future. It discusses jazz's social, cultural, and political influence and reveals areas where jazz has had an impact we may not even realize.Its influences on hip hop, the connection to…
This book is very different from other, more general jazz books. It is packed with information, advice, well researched and includes experiences from jazz musicians who gleefully add their rich voices to Sammy's in-depth research. All genres, from hard bop to be-bop, vocal jazz, must instrumental, free jazz, and everything between is covered in one way or another and given Sammy's forensic eye. There is social commentary and discussions of careers in jazz music. The musical background of those in the book is rich and diverse. Critics comment: "This new book by Sammy Stein is a highly individual take on…
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![Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]](https://res.cloudinary.com/hzpwrwfdi/image/upload/w_220/media/covers/91QKM0TSIKL_x83p2z.webp "Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]")
