COOKING

In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod.
Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D'Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast. As a baker who had an unorthodox bread education, Uliks Fehmiu has learned over time that practice and patience are the most important parts of the journey, and here he shares this important lesson with home bakers everywhere.
With 60 recipes, including their iconic Cape Cod-inspired Cranberry and Pecan Bread, Classic Sourdough, Thyme Baguette with a Touch of Lemon, and Plum Galette with Pistachio Paste, The Pain D'Avignon Baking Book is a tried-and-true collection of must-make breads and pastries, with extraordinary and immersive storytelling.

Getting the most out of these 12 plant superstars doesn't need to be complicated - many of the recipes use only one pan and can be on the table within half an hour. In this book, Hugh gets the very best out of these often underestimated, everyday veggies, serving up completely delicious, health-boosting, sustainable, plant-friendly recipes every time. This is food that's good for you, your wallet and for the planet, too.

Recipes include:
· Warm bashed pea dip;
· Carrot lasagne;
· Cabbage and onion bhajis with spicy tomato sauce;
· Spiced 'baked' beans on toast;
· Seared cauliflower and little gem salad
· Roast leek and potato gratin;
· Roast mushroom and kimchi sourdough sarnies;
· Tomato dhal with greens
and many more..

Yotam Ottolenghi's award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.

Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic.

Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.

Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.
Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning.