Here are 100 books that Jamie Oliver's Meals in Minutes fans have personally recommended if you like
Jamie Oliver's Meals in Minutes.
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I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
The author is a food and entertaining expert, and I know first-hand. Susan was my boss for many years at Martha Stewart magazine, and is the example all cookbook authors should aspire to. You know her recipes are tried and tested, as would any recipe from a seasoned recipe developer, food stylist, and food writer. The pictures in the book are gloriously inspiring, and do their job of making your mouth water. As a frequent hostess herself, Susan draws you in with several chapters of expertise, including creating your pantry, what equipment and ingredients to have on hand, and simple starters to get your party going. The rest of the book is full of recipes you will end up making based on the beautiful visuals, simplicity, amazing flavor combinations, and helpful tips to give you cooking confidence.
Simple, stylish recipes for fearless entertaining from the renowned food stylist, New York Times contributor, and founding food editor of Martha Stewart Living.
As a professional recipe developer, avid home cook, and frequent hostess, Susan Spungen is devoted to creating perfectly simple recipes for good food. In Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family.
An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes…
A moving story of love, betrayal, and the enduring power of hope in the face of darkness.
German pianist Hedda Schlagel's world collapsed when her fiancé, Fritz, vanished after being sent to an enemy alien camp in the United States during the Great War. Fifteen years later, in 1932, Hedda…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
This is the only entertaining book I’ll ever recommend that doesn’t actually have pictures! It would be blasphemous other than Mark is an expert recipe developer who churns out 40 menus for successful meals and offers a plethora of tips and helpful success secrets throughout. I miss the pictures but love how he organizes the meals by season. It’s easy to narrow down the chapter you want to cook from, and the descriptive titles let you choose a menu based on the delightful sound of the recipe! You’ll be thrilled to have these seasonal menus laid out for you, but they lend themselves well to inserting some of your own updated favorite recipes in place of canapes. Try his Pasta with Walnuts, or Chili-Fried Shrimp with Scallions and Orange, yes please!
The popular New York Times columnist and award-winning, bestselling cookbook author Mark Bittman now shares his winning strategies for creating elegant, delicious dinner parties with no fuss. Famous as “the Minimalist” for delicious recipes that can be made in a flash, Bittman’s entertaining cookbook is a must-have for hosts and home cooks of all skill levels.
The book features more than 150 recipes in 40 menus organized by season. Bittman’s signature “Keys to Success” offer a wealth of tips, from choosing the best ingredients to improving and streamlining your cooking techniques. Invaluable “Timetables” break down the process of preparing the…
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.
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;…
In 1913, a 15-year-old pregnant girl was found dead of apparent suicide. Dr. James Wilson, a new graduate and the first doctor ever to start a practice in this rural town, feels guilty over her death because of his delayed intervention.
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
The fact that the recipes in this book are authentic Mediterranean home cooking doesn’t mean they don’t stand up to almost any dinner party. Whether you’re putting on a sit-down dinner or a festive buffet, the sides, mains, and snacks from this cookbook are fresh and flavorful enough to hold their own. I add a salad, small plate recipe, side dish, or skewer from this book to many dinner parties. The recipes mix well with menu items from other flavor profiles. I love that there is a generous amount of bread recipes that are simple and approachable. They are perfect additions to any meal where you want your guests to feel at home and comfortable.
Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy- nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you'll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla - a stew of tomato, green pea, and lamb - to honey and rosewater-infused desserts. In these 125 recipes,…
I’m a home cook, not a restaurant chef. I add a pinch of this and splash of that. As a chronicler of other people's culinary habits, I need to understand why we cook the way we do. At its simplest and most basic, what goes into the ancestral cooking-pot depends on who we are, where we live, and where we come from. Which is why whenever we want to remind ourselves who we are, we look for traditional recipes in culinary bibles produced at moments of change. I was born at a moment of change myself, in bombed-out London in 1941, at the height of the Blitz.
When Maria Lourdes, a popular tv chef, invited her audience to send in their household recipes, the response - at a time of political turmoil after the death of Portugal's dictator, Salazar, in 1968 - was overwhelming.
A fragile democracy and proposed membership of the European Union led to fears that the nation would lose its identity. Portugal's geography has led to historical isolation from her neighbours: on the one hand, a stormy Atlantic coastline, on the other a barren, mountainous interior.
Portuguese housewives have always known how to make the best of what was available: out of some 8,000 contributions, half were for a left-over bread-dish, açorda, never found in restaurants. As a sea-going nation with strong culinary ties to her former colony, Brazil, Portuguese cuisine is surprisingly exotic.
Long before Jamie Oliver became the darling of British food or Julia Child was the most famous culinary presenter on American television, Portuguese cook Maria de Lourdes Modesto was making waves with the most popular live cooking show ever to be shown on national TV and which ruled the airwaves for 12 years (since 1958). Over her prolific career, Maria de Lourdes Modesto has published a number of cookbooks, such as her most acclaimed work – A Cozinha Tradicional Portuguesa (Verbo). The result of exhaustive research that lasted over 20 years, this bible of Portuguese cuisine enjoyed the precious assistance…
Since engaging in my own personal development since 2006, and in buying my first investment property at the time; I have always had an interest in saving money and building wealth. We live in an abundant universe, and it is our birthright to have money to enjoy, and to achieve our goals. In high inflationary times, having ample amounts of cash in the bank is a source of comfort. Writing books also came from my passion for writing, and from also working in therapy, where many patients experienced financial difficulties. Regardless of the current rate of inflation, you can stay on top of it with the right tools and knowledge.
This is one book that will help people get their finances back on track.
There is a concept called the Barefoot Steps, and the idea of having an emergency savings account (mojo) is not only necessary; yet the author makes it inspiring to get this organised in the process of setting up your buckets. Strategies on eliminating debt are also covered.
The Barefoot Investor is about creating the financial freedom to live your dreams, whatever your age. It shows how getting your financial act together can be downright sexy, allowing you to achieve the things that mean the most to you - regardless of your income. Scott Pape, the Jamie Oliver of finance, writes for the young and hip who want to enjoy life now - not to wait on dead men's shoes. He shows you how to manage your money to do the things you want: whether it's to quit the job you hate to make a career of what…
Voyager 1 was launched on September 5, 1977, and Voyager 2 was launched on August 20, 1977. Both began a historic journey with unique 'time capsules' on board intended to communicate a story of our world to extraterrestrials. The Voyager message is carried by a phonograph record 12-inch gold-plated disk…
I grew up with a Republican mom and a Democrat dad. I learned that asking, “Am I a Demolican or a Republicrat?” was not considered funny. Ironically, as an adult, I’ve developed an aversion to both parties and prefer an unrestrained style of leadership. I was born long after the suffrage movement, but I’m familiar with inequality towards women. In 1973, I wanted a credit card, but without a man’s co-signature, I was denied. I’m also a foodie who loves to try new recipes and push the boundaries of kitchen science. Combining my interest in history with my culinary curiosity leads me down some interesting rabbit holes.
I admire the commitment of effort and time it takes to be a political activist. There’s rarely time left over to have a personal life, or even just take the time to cook wholesome, healthy meals.
I hadn’t considered those aspects of active resistance before reading this cookbook. It really made me stop and think about the logistics of eating well while trying to save the world.
The practicality of the recipes also works well for those of us who can’t take to the streets. And it’s good to know that if I’m given the opportunity to cook for a crowd or hand out nutritious snacks at a rally or march, I can be helpful, too.
From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism-with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. These dishes foster community and provide sustenance for the mind and soul, including a dozen of the healthy, affordable recipes Turshen is known for, plus over 15 more recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources,…
I have published 21 books, with three more on the way, and many deal with my kitchen garden at Roughwood and the massive seed collection started by my grandfather in 1932. Many of my books have won awards and several of them, especially Heirloom Vegetable Gardening, have become “breakthrough” texts in that they have shifted the conversation in a new direction. In short, I have helped make mainstream heritage fruits and vegetables, and my books are intended to help my readers enrich their lives by giving them meaning and context. It’s a story about learning to live well from simple basics: about discovering the gold in your own backyard.
Genders and Jane Grigson were kindred spirits, although Genders started out much earlier than Jane Grigson. I have all his books mainly because he deals with the unusual and enjoyed the challenge of trying something new (or in the case of rare heirlooms something old and forgotten). Genders’ books are practical guidebooks, so much so that they never go out of date. Serious cooks and gardeners keep his books close at hand because when you are stumped, just look it up in Genders: he will walk you through the problem. And not the least, he understood the meaning of freshness and flavor. He was a culinarian with a spade in hand.
Being an avid traveler and foodie, I love recreating dishes I had during my travels when I come back home. Having been to all 7 continents and over 130 countries, it's tough to remember all of the dishes I fell in love with which is why I am a collector of international cookbooks. These are some of my favorites!
Anthony Bourdain has always been an inspiration to me, as he has been to so many. I love this book because it showcases exactly what the title says it does: extreme cuisines.
Part travel memoir, I have always loved his culinary storytelling, but the way he weaves in these underrated recipes is a must for any traveling foodie.
Anthony Bourdain, life-long line cook and bestselling author of "Kitchen Confidential", sets off to eat his way around the world. But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin). Other stops include dining with gangsters in Russia, a medieval pig slaughter and feast in northern Portugal, the Basque All Male Gastronomique Society in Saint Sebastian, rural Mexico with his Mexican sous-chef, a pilgrimage…
Deputy Jenna Hart has only been working in her sleepy hometown of Pearl Springs for seven months when city officials begin to be targeted by a killer. Twenty years ago, the construction of a dam caused people to lose their land to eminent domain. That wound has not healed with…
I am a food writer who has long been interested in seeing food in its cultural, historical, and social context. Food is too often put in a neat little box, whereas actually it offers a fascinating prism through which to explore the world. Researching and writing The Missing Ingredient – in which I explore the role of time as the universal, invisible ‘ingredient’ in the food we grow, make, and cook brought this home to me.
With entries on foods from Aardvark to Zucchini, this wonderful, wide-ranging reference book has a place of honour by my desk. The idea of a global guide to foodstuffs was conceived of by Alan Davidson in 1976 – before the digital age – and first published in 1999. Davidson, who edited it, brought his intellectual curiosity, knowledge, and humour to the project. The result is a seminal reference book which instead of being dull or stodgy is lively, engaging, and interesting. A book that I never tire of using, as always come across something that catches my attention in the most beguiling way.
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman
First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.
Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of…
