Arguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining. With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creating perfection on the plate, the book offers a fascinating insight into the unforgettable experience of eating at Restaurant Gordon Ramsay.

Meet Thanh Truong, aka 'The Fruit Nerd', Australia's top fruiterer with a mission to revolutionise how we see and enjoy fresh produce! Thanh's passion and wealth of knowledge make him the perfect teacher, as he shares life-changing tips and delicious recipes to help enhance your eating experiences. Need help picking the perfect avocado? Follow Thanh's foolproof method for choosing well every time. Want to know how to select and tackle a satisfying pomegranate? Thanh has a tip that even most chefs don't know! Featuring 50 recipes inspired by Thanh's family, travels and food-loving friends, such Matt Preston and Nat Paull from Beatrix Bakes, this book will help you choose and prepare the perfect ingredients to take your tastebuds on an unforgettable journey.

In Ramen Forever, Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it! It is broken into five sections - Broth, Seasoning, Aromatic Oils and Fats, Noodles and Toppings - to enable you to mix and match to create your own ramen to suit your taste. Alternatively, you can choose to follow one of several complete ramen recipes provided. Recipes include Double Garlic Tonkotsu Ramen, Tan Tan Men and Tsukemen, as well as The Ramen Sandwich and Garlic Sesame Miso Ramen Salad. With recipes for beginners and casual cooks as well as serious noodle nerds, you can enjoy this superlative Japanese comfort food at home, regardless of your skill level.

"Chef Joseph Abboud's food looks Middle Eastern because its proud origins are a little bit Lebanese, a little bit Persian, and a little bit Turkish - but it also represents the heart of an honest and enduring eatery in inner Melbourne's Brunswick, named for the 13th-century poet. This is food cooked with an egalitarian ethos and, yes, with soul. Forget veg-forward, this is hierarchy-free food; salads, fish, veg, meat and toum (with almost everything) all command their place in a meal at Joe's table. Regulars will give thanks for classics like the three-cheese Sigaras, the Rumi Meatballs and the famous Lamb Shoulder; everyone else has the joy of discovery ahead. To roll call a few, there's a Fattoush for Every Season, a delightfully 'inauthentic' Broccoli Tabbouleh, Joe's mother's Eggplant M'Nazleh and The Quail That Anthony Bourdain Ate. Joe is wary of sharing the 60-plus recipes in this book, not for fear of divulging secrets so much as exposing how simple his cooking is. But deliciousness doesn't have to be difficult, and his world of spices, sauces and flavours is now presented in these pages for all to enjoy. For their new custodians, it's just the beginning."--Back cover.

Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.

"\The superteam of chefs behind the New York Times bestseller Shelf Love delivers maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite Extra Good Things is all about the secret culinary weapons-condiments, sauces, dressings, and more make-ahead items-that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious, hearty dish, plus that special takeaway-a sauce, a sprinkle, a pickle!-that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more. And this is where the fun really begins, with extras like feta marinated with spices and herbs, featured in a dish of oven-braised chickpeas that's used again for a flavorful salad or swirled into soup. Za'atar-spiked burst tomatoes top a polenta pizza for dinner, then reappear on the best-ever bruschetta or as the easiest weeknight sauce for pasta. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on...well, just about everything. Whether it's a tart, sassy punch of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably "Ottolenghi".

This complete course on charcuterie, which comprises cooked terrines, pâtes, and savory pies, from the world-renowned culinary school Ferrandi Paris includes seventy French charcuterie recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category-pâtes, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie. This complete course on charcuterie, which comprises cooked terrines, pâtes, and savory pies, from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie recipes with step-by-step instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Recipes are organized by category-pâtes, pies, and tarts; terrines and pressed meats; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie. From country pâte to eggplant miso terrine, Scotch eggs to stuffed tomatoes, blood sausage ravioli to duck Parmentier, mushroom and potato pie to beef Rossini, chickpea and vegetable terrine to a revisited croque monsieur, the easy-to-follow recipes are graded for difficulty, allowing readers to hone skills over time. The French comfort food tradition has been elevated by the team at Ferrandi with a touch of modernity by reinterpreting certain recipes for vegetarians. This extensive reference-replete with 200 illustrations-provides everything both home chefs and experienced professionals need to master the world-class culinary school's recipes.

Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere.

From reckless drug addict to one of Australia's top chefs and television stars: MasterChef judge Jock Zonfrillo's powerful life story will shock and inspire. Jock's life spiralled out of control when he tried heroin for the first time as a teenager while growing up in 1980s Glasgow. For years he balanced a career as a rising star amongst legendary chefs with a crippling drug addiction that took him down many dark paths. Fired from his job at a Michelin star restaurant in Chester, England, after a foul-mouthed rant, Jock made his way to London looking for work and found himself in front of the legendary Marco Pierre White. He credits White for saving his life, but Jock continued to struggle with addiction in a world of excess, celebrity, and cut-throat ambition. On New Year's Eve 1999, Jock shot up his last shot of heroin before boarding a plane to Sydney, where he would find passion and new meaning in life in the most unexpected places. There would be more struggles ahead, including two failed marriages, the closure of his prized restaurant during COVID-19, his time on-country, and some very public battles. This is his story. -- Front jacket flap.

Eating with My Mouth Open is food writing like you've never seen before: honest, brave, and exceptionally tasty. Lyrically written, Sam van Zweden offers a millennial response to classic food writers, revelling in body positivity on Instagram, remembering how Tupperware piled high with sweets can be a symptom of spiralling mental health, dissecting wellness culture and all its flaws, sharing the joys of living in a family of chefs and seeing a history of migration on her dinner plate. Recalling the writing of Lindy West and Roxane Gay, as well as classic food writers M.F.K. Fisher and Brillat-Savarin, Eating with My Mouth Open considers embodiment and the meaning of true nourishment within the broken food system we live in. Not holding back from the struggles of mental illness and difficult conversations about weight and wellbeing, Sam van Zweden advocates for a body politics that is empowering, productive and meaningful.

Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan so there are no sad substitutions and no shortcomings of flavor.