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Handbook on Food Tourism (Research Handbooks in Tourism series)
This Handbook on Food Tourism provides an overview of the past, present, and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society, and tourism that underpins the divergent business and marketing efforts in tourism today.Expert contributors from across the globe not only explore the theoretical and conceptual foundations of food tourism research, but also address the significance of the multistakeholder nature of tourism in the context of food tourism development. Chapters present empirical research using quantitative and qualitative methods, conceptual papers and critical literature reviews employing archival research methods and informetric mapping, and analysis of secondary data from social, political, and environmental sources. Rich with information and data about diverse socio-cultural and environmental issues, this Handbook consolidates knowledge on the studies of food tourism from around the world and provides a vision for future research.Covering the breadth of food tourism research, this Handbook will be a fundamental reference work for researchers, academics, and students in tourism management, human geography, social and cultural geography, and business and management. It will similarly appeal to professionals, local authorities, and local food and tourism industries and businesses.
Food and Families in the Making: Knowledge Reproduction and Political Economy of Cooking in Morocco (Food, Nutrition, and Culture #8)
by Katharina GrafEven in the context of rapid material and social change in urban Morocco, women, and especially those from low-income households, continue to invest a lot of work in preparing good food for their families. Through the lens of domestic food preparation, this book looks at knowledge reproduction, how we know cooking and its role in the making of everyday family life. It also examines a political economy of cooking that situates Marrakchi women’s lived experiences in the broader context of persisting poverty and food insecurity in Morocco.
Food and Families in the Making: Knowledge Reproduction and Political Economy of Cooking in Morocco (Food, Nutrition, and Culture #8)
by Katharina GrafEven in the context of rapid material and social change in urban Morocco, women, and especially those from low-income households, continue to invest a lot of work in preparing good food for their families. Through the lens of domestic food preparation, this book looks at knowledge reproduction, how we know cooking and its role in the making of everyday family life. It also examines a political economy of cooking that situates Marrakchi women’s lived experiences in the broader context of persisting poverty and food insecurity in Morocco.
Wine Is Our Bread: Labour and Value in Moldovan Winemaking (Max Planck Studies in Anthropology and Economy #9)
by Daniela AnaBased on ethnographic work in a Moldovan winemaking village, Wine Is Our Bread shows how workers in a prestigious winery have experienced the country’s recent entry into the globalized wine market and how their productive activities at home and in the winery contribute to the value of commercial terroir wines. Drawing on theories of globalization, economic anthropology and political economy, the book contributes to understanding how crises and inequalities in capitalism lead to the ‘creative destruction’ of local products, their accelerated standardization and the increased exploitation of labour.
Food and Families in the Making: Knowledge Reproduction and Political Economy of Cooking in Morocco (Food, Nutrition, and Culture #8)
by Katharina GrafEven in the context of rapid material and social change in urban Morocco, women, and especially those from low-income households, continue to invest a lot of work in preparing good food for their families. Through the lens of domestic food preparation, this book looks at knowledge reproduction, how we know cooking and its role in the making of everyday family life. It also examines a political economy of cooking that situates Marrakchi women’s lived experiences in the broader context of persisting poverty and food insecurity in Morocco.
The Spatial Organisation of Urban Agriculture in the Global South: Food Security and Sustainable Cities (Earthscan Food and Agriculture)
by Ada GórnaThis book examines the role and position of urban agriculture in the spatial and functional structure of cities in the Global South.In the face of dynamic urbanisation and negative consequences of climate change, one of the key challenges is not only how to provide food for the ever-growing urban population but also how to achieve urban sustainability and simultaneously reduce the negative impact of cities on the natural environment. These problems are particularly urgent in the metropolises of the Global South that are experiencing the greatest population growth while struggling with increasing social inequalities and the resulting uneven distribution of resources. Examining the role that urban agriculture can play in addressing these challenges, this book draws on three case study cities: Havana, Singapore and Kigali. The case studies, differing in socio-economic, spatial, political and environmental terms, exemplify diverse characteristics of urban agriculture in different geographical conditions. Drawing on fieldwork conducted in each city, the book also provides a unique perspective on the constraints in the development of urban agriculture and the use of its full potential for urban sustainability.This book will appeal to students and scholars, as well as decision makers, interested in the issues of urban sustainability, food security, spatial development and alternative food systems.
The Spatial Organisation of Urban Agriculture in the Global South: Food Security and Sustainable Cities (Earthscan Food and Agriculture)
by Ada GórnaThis book examines the role and position of urban agriculture in the spatial and functional structure of cities in the Global South.In the face of dynamic urbanisation and negative consequences of climate change, one of the key challenges is not only how to provide food for the ever-growing urban population but also how to achieve urban sustainability and simultaneously reduce the negative impact of cities on the natural environment. These problems are particularly urgent in the metropolises of the Global South that are experiencing the greatest population growth while struggling with increasing social inequalities and the resulting uneven distribution of resources. Examining the role that urban agriculture can play in addressing these challenges, this book draws on three case study cities: Havana, Singapore and Kigali. The case studies, differing in socio-economic, spatial, political and environmental terms, exemplify diverse characteristics of urban agriculture in different geographical conditions. Drawing on fieldwork conducted in each city, the book also provides a unique perspective on the constraints in the development of urban agriculture and the use of its full potential for urban sustainability.This book will appeal to students and scholars, as well as decision makers, interested in the issues of urban sustainability, food security, spatial development and alternative food systems.
The Professional Chef
by The Culinary Institute of America (CIA)The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Clueless: Totally Delicious Recipes Inspired by the Film
by Kim LaidlawClueless comes to the kitchen with this officially licensed cookbook, featuring 50 totally delicious recipes, iconic movie quotes, full-color images from the film, and much more. Use it to make your &’90s-themed gatherings even more legit, or for meal ideas anytime you&’re feeling a little clueless. Witty, charming, privileged Cher Horowitz leads the pack at her Beverly Hills high school in Amy Heckerling&’s cult classic Clueless. Through the eyes of style-obsessed Cher, we join in the fun of makeovers, the rollercoaster ride of crushes and friendships, and the social hierarchy of high school. Inspired by the snacks, drinks, and meals highlighted throughout the film, the Southern California healthy eating craze, and the best of the 1990s, the recipes in this official cookbook are tribute to the adventures and calamities of Cher, Dionne, Tai, Murray, Josh, Travis, and all the rest of our favorite Clueless characters. From take-it-with-you options like Gnarly Skateboarder&’s Breakfast Sandos to homemade versions of snack foods that litter the lunch tables at Cher&’s school (Off-the-Diet Popcorn, anyone?), the recipes in this cookbook bring the personalities and narrative of Clueless to life. Some of the featured recipes include: Beverly Hills Yogurt Parfaits Party in the Valley Pretzel Bites Family Dinner Rosemary Focaccia Gooey Baked Brie with Crudites Total Betty Turkey &“Bacon Experience&” BLTA So-Lo-Cal Chopped Chicken, Avocado, and Herb Salad Totally Not Buggin&’ Baked Goat Cheese Salad with Herb Vinaigrette and Crostini Chuckleheads Asparagus Quiche Grade-Changing Grilled Spinach Pesto Chicken Breasts Extra Credit Steak Caesar Avocado Wrap Tai Lattice Peach Pie Cute Plaid Lemon Sugar Cookies Full-on Monet Raspberry Vanilla Fro-Yo Not-the-Mall-Food-Court Smoothies Root Beer &“Pool Party&” Floats Perfect for families and fans of the film, Clueless: The Official Cookbook is a celebration of the '90s and a tribute to an enduring comedy. So dive in, eat up, and enjoy!
Cocktails with My Cat: Tasty Tipples for Feline Fanatics
by Natalie BovisFascinating feline trivia meets easy-to-make drink recipes in this tasty tome dedicated to the fluffiest, sassiest, and most independent household pet—cats!—from bestselling author, award-winning mixologist, and passionate animal advocate, Natalie Bovis. If there's one thing we know, it's that we can survive anything with a furry friend and a cocktail by our side. Enter Cocktails with My Cat, which combines our devotion to cats with celebratory drinks in this charming, pet-centric cocktail book from Natalie Bovis of The Liquid Muse. Inside you&’ll find everything you need to know to set up your home bar and craft 60+ scrumptious cocktails organized into cat-themed chapters, featuring rescue cats, famous furbabies, cocktails for pawlidays throughout the year, and more. Featured recipes include: Downward Cat Seven Seas and Six Toes Bodega Rebel Kittea Café Cat Gods and Goddesses Bengali Sour Bay Breeze Cat-Man-Do Mornings Lion's Mane Bohemian Catsody Catnip Julep And more! Also included is a dose of feline history, gorgeous whimsical illustrations, and toast-worthy quotes about cats throughout. Cocktails with My Cat is the ideal companion for cat lovers and drink enthusiasts alike.
Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 recipes
by Edward LeeIn his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his favorite libation—bourbon—with recipes, essays, history, profiles, distillery tours, and more. * Named a Best New Cookbook of Spring 2024 by Eater, Epicurious, and Food & Wine Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that&’s put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky&’s bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Marinade to a Bourbon and Butterscotch Pudding. Plus the best Old-Fashioned you&’ll ever mix.
Internet of Things in the Food Industry: Challenges and Opportunities for the Internet of Food Things (Routledge Studies in Innovation, Organizations and Technology)
The food industry is experiencing a digital transformation across the entire supply chain, from farm to fork. This book offers comprehensive insights into the challenges and opportunities faced, specifically examining the application of the Internet of Things. The authors analyse the benefits and the related threats from the perspective of the participants of the entire supply chain, including consumers. Taking the reader on a journey, this book begins with an analysis of technology use in farming, production, logistics and retailing before delving into the use of digitalization in educating consumers on sustainable consumption practices. The multifaceted analysis of the Internet of Food potential combines science and practice, enriching theoretical analysis with case studies. This book will be of interest to those researching and studying supply chain management, logistics, innovation and technology management and consumption, with a particular interest in the food industry.
Internet of Things in the Food Industry: Challenges and Opportunities for the Internet of Food Things (Routledge Studies in Innovation, Organizations and Technology)
by Anna RogalaThe food industry is experiencing a digital transformation across the entire supply chain, from farm to fork. This book offers comprehensive insights into the challenges and opportunities faced, specifically examining the application of the Internet of Things. The authors analyse the benefits and the related threats from the perspective of the participants of the entire supply chain, including consumers. Taking the reader on a journey, this book begins with an analysis of technology use in farming, production, logistics and retailing before delving into the use of digitalization in educating consumers on sustainable consumption practices. The multifaceted analysis of the Internet of Food potential combines science and practice, enriching theoretical analysis with case studies. This book will be of interest to those researching and studying supply chain management, logistics, innovation and technology management and consumption, with a particular interest in the food industry.
The Violet Bakery Cookbook
by Claire PtakThis book is about making baking worth it: simple to cook and satisfying to eat. Wholesome and indulgent - these are recipes you'll want to make again and again. The Violet Bakery is a cake shop and café in Hackney, east London. The baking is done with simple ingredients including wholegrain flours, less refined sugars and the natural sweetness and muted colours of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination. Owner Claire Ptak uses her Californian sensibility to devise recipes that are both nourishing and indulgent. With real thought about taste and using the purest ingredients, she has created the most flavoursome iterations of classic cakes, as well as new treats for modern palates.Discover the recipes behind the bakery that made Prince Harry and Meghan Markle's wedding cake. Over 100 recipes include Cinnamon Buns, Mozzarella, Rosemary and New Potato Tarts, Butterscotch Blondies and Loganberry-vanilla Birthday Cake.
Big Zuu's Big Eats: Delicious home cooking with West African and Middle Eastern vibes
by Big Zuu'No pressure, just food pleasure'Grime artist Big Zuu has a hidden talent - he has serious flair in the kitchen.Accompanying his BAFTA-winning TV series on Dave, Big Zuu's debut cookbook Big Zuu's Big Eats celebrates flavour, family and food with a West African twist. A self-taught chef, Big Zuu is determined to prove that cooking can be a fun and affordable experience - if you often find you can't be bothered to cook or prefer to kick back with a Big Mac, this book is a game changer.Discover more than 100 mouth-watering recipes infused with Zuu's signature style, including dishes from the show and brand new originals. From Doritos Fried Chicken, Sumac Sea Bass and Big Bang Broccoli to Mumma Zuu's Jollof Rice, Vegan Doner Kebabs and Swedish Cinnamandem Buns, Big Zuu's Big Eats will up your kitchen vibes and prove that you don't need a Michelin star education to chef up some serious food creations.
An A-Z of Pasta: Stories, Shapes, Sauces, Recipes
by Rachel RoddyGuardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes.Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling).This is glorious celebration of pasta from one of the best food writers of our time.SHORTLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS________________________'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook
HECK! Recipes You Can Swear By: 75 recipes for sausages, burgers and mince
by HECK!Love sausages, burgers and mince but bored with cooking the same things every week?The HECK! family have the solution, and bring you 65 easy, delicious recipes to make every meal more exciting. So chuck some sausages in your shopping basket and surprise yourself and everyone at home with new ways to enjoy their favourite ingredients.From One-Pan Chicken & Pesto Eggs and Sausage Fajitas to Korean-Style Vegan Burgers and Cheddar & Marmite Sausage Rolls, HECK! are bringing you something for all the family. Sneak in healthier and lighter meals using chicken mince, HECK!'s famous sausages and tasty vegetarian and vegan options. There are gluten-free, dairy-free options and recipes that you can use any sausage in and even combos to suit everyone's needs and tastes in one go!With chapters on really quick & easy meals, family favourites, brunch, fakeaways, BBQ, showstoppers, party food and snacks this book will be soon be a firm favourite and the answer to the daily dinner dilemma!
Ken Hom's Simple Thai Cookery
by Ken HomIn Simple Thai Cookery (published in hardback as Foolproof Thai Cookery), Ken Hom demystifies this delicious and popular cuisine. He describes the basic techniques needed to recreate authentic Thai food and demonstrates 40 of the most well-known dishes with step-by-step instructions and photographs to accompany every stage from start to finish.Ken's recipes will appeal to the experienced cook and the novice alike as all are quick and easy to prepare and use readily available ingredients such as lemon grass, ginger and, of course, small Thai chillies. Foolproof instructions will guarantee excellent results every time, from healthy 'Spicy noodle salad' or the comforting 'Coconut chicken soup' to sweet and sour 'Pad thai' or hot and spicy 'Green curry prawns'. With tried-and-tested recipes that include appetizing soups and starters, quick and easy fish, meat and vegetarian main courses and a variety of delicious accompaniments, this is an essential cookbook for anyone who loves Thai food.
Moro Easy
by Samantha Clark Samuel Clark"This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!" - Nigella Lawson"This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy." - Diana Henry"I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy." - Claudia Roden"Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!" - Thomasina Miers-Moro is the highly acclaimed home of bold, flavour-centered cooking using few ingredients, perfectly combined. Trailblazing chefs Sam and Sam Clark bring the evocative flavours of Southern Spain and North Africa to everyday cooking. Discover outstanding simple recipes such as Roasted aubergines with pomegranates and pistachios, one-pot Monkfish stew with green beans, potatoes and alioli, and Chicken with preserved lemon labneh - on the table in minutes with the laidback, no-fuss attitude of the countries that inspire them.
How to Feed Your Family: Your one-stop guide to creating healthy meals everyone will enjoy
by Charlotte Stirling-ReedTHE SUNDAY TIMES BESTSELLER 'A must-have book for busy families who want to eat well and get organised in the kitchen.' - Joe Wicks'Everything you need to know about family nutrition and mealtime happiness.' - Giovanna FletcherFor many parents, feeding the whole family healthy, creative, home-cooked meals can be a struggle, with busy schedules and different tastes to navigate. After the initial care taken in the weaning stage, it's easy to find yourself falling back on oven chips! If you have a baby to feed alongside older children, sometimes it's hard to know where to begin.Expert nutritionist Charlotte Stirling-Reed is here to help. Following on from her bestselling books How to Wean Your Baby and How to Feed Your Toddler, this book brings Charlotte's trademark approach of practical support and nurturing step-by-step guidance to help you manage the juggle of family life.With 70 delicious, balanced recipes, with clear baby and toddler adaptations for each with Charlotte's expert advice, you'll soon find mealtimes can be stress-free and healthy, so you can continue your journey of bringing up adventurous little foodies.'Mealtimes are so much easier with Charlotte's guidance.' - Kate Ferdinand
The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (Rukmini’s Roasting Tin)
by Rukmini Iyer**THE SUNDAY TIMES BESTSELLER**‘A boon for any busy household' Jay RaynerThe ultimate vegetarian and vegan cook book. Seventy-five easy one-tin recipes: half vegan, half vegetarian, all delicious.With every meal in this book, you simply pop your ingredients in a tin and let the oven do the work.From flexitarians to families, this book is for anyone who wants to eat easy veg and plant-based meals using everyday ingredients and store cupboard staples.This winter, why not give greens some love?'This book will earn a place in kitchens up and down the country' Nigella Lawson 'This book has changed my life' Juno Dawson'So delicious. So easy' Nina StibbeINDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOW.
The Sweet Potato Cookbook
by Heather ThomasLoved all over in the form of sweet potato fries, roasted whole with yummy toppings, and even baked in brownies, this cheap, nutritious and accessible root veg adds a nutty sweetness to any recipe – perfect for a comforting side dish but also amazing as the star of the show, and this cookbook puts sweet potato in the spotlight! From Sweet potato pancakes and Savoury sweet potato and parmesan muffins, to Spiralized sweet potato pasta, Sweet potato enchiladas, and even Sweet potato and hazelnut brownies, you’ll find tasty and creative brunches, lunches, salads, suppers and desserts to suit all tastes.As well as tasting delicious, sweet potatoes are a powerful package of protein, fibre and vitamins. So make sure you indulge in some guilt-free carb cooking, and discover the potential of this versatile veg with The Sweet Potato Cookbook – the perfect way to sweeten your day.
Deja Food
by Mary-Anne BoermansMary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage.DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional.This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes.DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
Rick Stein's Simple Suppers: A brand-new collection of over 120 easy recipes
by Rick SteinThese are my simple suppers. Recipes that are straightforward and informal - yet effortlessly delicious. The idea of supper appealed to me because it suggests an ordinary meal. When one is not trying too hard; maybe something you're going to cook in your jeans and Polo shirt, a glass of vinho verde on the worktop.Rick Stein's Simple Suppers is your new go-to cookbook. A collection of stylish, easy recipes for midweek, weekends and every eventuality in between.Chapters include:- Suppers for one: Easy croque monsieur, Steak with Chimichurri sauce- Suppers for two: Harissa lamb steak with chickpea mash, Aubergine braised with soy & ginger- Suppers with friends: Pilaf with buttermilk chicken & pomegranate, Puff pastry fish pie- Fast suppers: Sweet potato, chorizo & sweetcorn tacos, Baked portobello mushrooms with Dolcelatte & walnuts- One-pot suppers: Coconut prawn curry, Wild garlic & broad bean risotto- Veggie suppers: Vegetable bourguignon with dumplings, Spaghetti with courgettes, rosemary and ricotta
India Express: easy & delicious one-tin and one-pan vegan, vegetarian & pescatarian recipes – by the bestselling ‘Roasting Tin’ series author
by Rukmini IyerA GUARDIAN BOOK OF THE YEAR | 'A JOY OF A BOOK' (SUNDAY TIMES) | A BBC GOOD FOOD 'BEST INDIAN COOKBOOK'FROM THE 1.5 MILLION-COPY BESTSELLING AUTHOR OF 'THE ROASTING TIN SERIES': 75 SIMPLE, FRESH AND DELICIOUS RECIPES. INCLUDES: OVER 20 ONE-TIN/ONE-PAN RECIPES AND OVER 20 *30 MINS MAX* RECIPES. 'A must-have' Rachel Roddy | 'A practical and inspiring delight' Niki Segnit | 'An instant classic' Felicity Cloake | 'Clever, speedy, manageable' India Knight | 'Rukmini's best book yet' Stuart HeritageDiscover simple and speedy recipes that work for every day such as:Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese StrawsFrom quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist. Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. 'Effortless innovative cooking and banging flavours' Alice Slater | 'Everything is full of flavour and easy' Angela Hui | 'Full of realistic, delicious recipes' Bethany Rutter