REVISED EDITION WITH NEW RECIPES AND STORIES 'Community completely changed my understanding of how vegetables can be used, and even how they're supposed to taste.' 

Community moves salads firmly to the centre of the plate, injecting colour, life and flair into everyday vegetables, and showing you how to achieve exciting flavours and hearty main meals with simple, nourishing ingredients. These are the kind of recipes you will want to share with your family, friends and neighbours, time and time again.

Originally released in 2014, Community became an instant classic and favourite in kitchens all over Australia and around the world, creating a community of salad-lovers who are passionate about cooking and sharing vegetables. In this revised edition, Hetty shares 20 new recipes and some of those readers' stories - with accompanying interviews and beautiful imagery - to give the book back to the fans who made it such a phenomenon. New recipes include: Roasted sweet potato with lime cashew cream and roasted curry cashews; Butternut pumpkin with lemon tahini and miso granola; Whole roasted cauliflower with toasted farro and romesco sauce; Roasted cabbage with lentils and pumpkin seed brown butter; Pasta alla norma salad; Charred cos lettuce with lemony mushrooms, chickpeas and marinated feta. This is simple but generous food that you will want to make every night of the week, for those you love. 

PRAISE FOR COMMUNITY 'If you were stuck on a desert island and had to choose a salad to survive on, chances are it would come from this book.' Sydney Morning Herald 'Inventive, healthy and filling recipes.' Herald Sun 'The recipes, food styling and photography present readers with their own visual feast.' Weekly Review

Cooking doesn't have to be complicated - that's why Jamie's Quick & Easy 5-Ingredient Food is sure to become your new best friend in the kitchen. It's all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it's finished and on the table super-quickly, or after minimal hands-on prep, you've let the oven do the hard work for you. We're talking quality over quantity, a little diligence on the cooking front, and in return massive flavour. Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week. With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice & Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from. Think Roast tikka chicken - a whole bird rubbed with curry paste and roasted over golden potatoes and tender cauliflower finished with fresh coriander. Or, Crazy simple fish pie - flaky smoked haddock, spring onions, spinach and melty Cheddar, all topped off with crisp, golden filo, and ready to tuck into in less than 30 minutes. With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. This is Jamie's easiest-to-use book yet, and the perfect cookbook for busy people.

Epic Salads will satisfy every salad craving, no matter your mood. The latest vegetarian cookbook from plant-based cook Jessica Prescott, Epic Salads includes over 60 recipes from light and fresh to hearty and wholesome. Rather than a side or simple starter, this book shows you how to make delicious and filling salads that are meals in their own right.

Jessica walks you through the five key elements for building delicious salads: leaf, body, protein, dressing and crunch. Armed with this knowledge, you’ll never make a boring salad again. From a simple soba noodle salad to a showstopping haloumi, chickpea and rice salad or the ultimate loaded guacamole, there’s something everyone will love. 

Whether you’re looking for a fresh lunch option or need to feed a family of fussy eaters, Epic Salads is the unpretentious guide to making delicious, easy and accessible plant-based meals.

Ottolenghi's first brand-new major cookbook since the era-defining Ottolenghi SIMPLE and Ottolenghi FLAVOUR. With over 100 evocative, irresistible recipes alongside stories of childhood and home.

Make a recipe a few times and it becomes habit. Make it enough and it becomes home.

In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.

A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.

Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home - of the connections we make as we cook, and pass on from generation to generation.

This is comfort food, Ottolenghi style.

As creator of Wholesome by Sarah, Sarah Pound has won a legion of fans online, who cook her fresh, wholesome and flavour-packed recipes every night of the week.

Sarah is all about making life easier for busy home cooks, and her much-anticipated debut cookbook is filled with the kind of food she has become known and loved for: simple, hearty and family-friendly dinners that use familiar everyday ingredients. As well as nourishing bowls of soup, one-pot gems and drool-worthy salads, there are chapters on new ways with budget-friendly staples, such as pasta, mince and the humble can of tuna.

There are no tricky techniques here - this is solid home cooking that is fresh, fast and full of flavour. As well as her delicious recipes, Sarah shares foolproof formulas for building perfect salads and stir-fries; killer marinade, spice rub and salad dressing ideas; plus loads of practical tips to streamline life in the kitchen.

Wholesome by Sarah is sure to become the new go-to book for no-fuss, healthy weeknight meals for busy families all around the country.

An enchanting and delectable journey to the shimmering waters of the Tyrrhenian Sea, via plates of pasta, baked fish and glasses of peach-laced white wine – from the author of A House Party in Tuscany.

Welcome to the Tyrrhenian Sea, home to la dolce vita, sun-drenched islands and seaside towns where even the simplest trattoria has an effortless glamour. Following on from the success of her first book, A House Party in Tuscany, food writer Amber Guinness travels from the Tuscan coast down through Lazio and Campania via Naples and the Amalfi Coast and on to northern Sicily in her new book Italian Coastal. Along the way, Amber delves into the history, stories and flavours that have come home to her kitchen and shaped her food philosophy.

Amber’s quest for maximum flavour with minimal effort shines through in sixty delicious and achievable recipes that will bring an authentic mouthful of coastal Italy to your table: crostini with ricotta and ‘nduja, zucchini and mint lasagne; tomato linguine with capers; seabass with pistachio and almonds; Neapolitan vinegary fried zucchini; potato and caper salad from Salina; raspberry tiramisu and the ultimate Amalfi lemon cream cake.

Inspired by the markets and food of summer holidays by the beach, Italian Coastal is a fusion of recipe book, travelogue, and memoir – with sumptuous food and travel photography throughout – that will transport readers to the sunny Mediterranean.

Sweet-toothed superstar and bestselling baker Natalie Paull returns with Beatrix Bakes: Another Slice, an all-new compilation of colourful, creative recipes to delight fans and newcomers alike.

These are the cakes and desserts Nat has loved to eat since closing her cult cafe and bakery in inner Melbourne in 2022. By popular demand, the book includes legendary bakes that were not in the hit original Beatrix Bakes (hello lemon cream tart and chocolate sour cream layer cake).

Discover recipes for irresistible cookies and tray bakes, cakes, tarts, pies (and a strudel), doughs and epic day-off baking projects to fill your weekend. It also features Beatrix baseix – think cream, custard and ganache – fruity bits and cake-cessories (honeycomb, toffee, streusel and spice), as well as the beloved Adaptrix tips for handy substitutions, all served in Nat's signature style: warm, encouraging and firm when required.

Beatrix Bakes: Another Slice is an essential companion for anyone who always leaves room for dessert. 

YIAYIA BY ANASTASIA MIARI TIME-PERFECTED RECIPES FROM GREECE’S GRANDMOTHERS

"A joyful, delicious celebration of Greece's Yiayias and the wonderful food they quietly, skillfully cook. This book will transport you, warm your soul and make you a better cook. I love it." – Rosie Birkett

Yiayia: Time-perfected Recipes from Greece’s Grandmothers showcases regional Greek cookery and features sharing and feasting dishes, mainly vegetarian, from the kitchens of grandmothers across Greece.

Think Stuffed Courgettes from Lesvos, a Cycladic Fourtalia, Corfiot spicy Bourdeto Stew, Ionian pasta dishes, Cretan Dakos salad, Watermelon Cake from Milos. Yiayia maps out the diverse dishes of Greece — far beyond the most commonly-known Moussaka, Greek Salad, and Tzatziki dip – through the fascinating recipes and stories of its Yiayiades.

Follow Anastasia's journey through Greece as each yiayia welcomes you into their home – cook with them in their kitchen, learn their time-perfected techniques and read the memories that season this book. With stunning location photography and heartwarming interviews, you can discover the true food of Greece and the characterful grandmothers behind beaded curtains in white-washed homes.

About the Author

Founder of the Matriarch Eats brand, Anastasia Miari has been cooking with and interviewing the world's grandmothers for six years. She holds a Guild of Food Writer's Award for 'inspired storytelling and great journalistic integrity'. She freelances for Lonely Planet Guides, Monocle Magazine, Konfekt Magazine, the Guardian, the Sunday Times and is Courier magazine's Athens-based correspondent. Anastasia is also the author of Grand Dishes, a book of stories and recipes from grandmothers of the globe inspired by her own Greek grandmother (Unbound, 2021).

She was invited to cook with Drew Barrymore and Jessica Alba on The Drew Barrymore Show to launch the book.

Jamie's most popular cookbook goes Mediterranean in this mouth-watering follow-up.

People keep asking Jamie for another 5 Ingredients book and this is the answer. Over 120 utterly delicious, easy-to-follow recipes, this time inspired by Jamie's travels to the Mediterranean. It's all about making every day cooking super-exciting, with minimal fuss, while transporting you to sunnier climes.

Recipes that empower you to make big-flavour food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free and all offer maximum flavour. With chapters on Veg, Pasta, Fish, Seafood, Pies and Parcels, Soups and Sarnies, Meat, Chicken and Sweet Things, it will have readers coming back for more, seven days a week.

150 dinner recipes. Fail-proof. Delicious. Addictive.

The food you want to cook, eat and share, night after night. Through her top-rated online food site, RecipeTin Eats, Nagi Maehashi talks to millions of people a year who tell her about the food they love. Now, in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes - from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions. Featuring a photo and how-to video for every recipe (follow the QR code), readily available ingredients, Nagi's famously helpful notes, and Dozer, Australia's best-loved food tester, this is a kitchen-shelf must-have for the novice cook, the expert seeking to perfect technique (straight to the Beef Wellington!), and everyone in between.

About the Author

Nagi Maehashi is the voice, cook and photographer behind RecipeTin Eats, an Australian food blog with a devoted worldwide following. A former finance executive, Nagi started RecipeTin Eats in 2014 to share her passion for creating affordable everyday meals with the 'wow' factor and classic dishes of the world done right. The website now boasts 140 million visitors per year, with a 4.5 million strong social media following. In 2021, Nagi founded her not-for-profit arm, RecipeTin Meals, which has since provided more than 30,000 made-from-scratch meals to the vulnerable. Nagi and her celebrity dog, Dozer, live in the northern beaches of Sydney, Australia.

A book about the power of food to bring people together, featuring 60 classic Greek recipes and one incredible true story of kindness and community

When Daniel and Luke Mancuso lost their beloved mother Teresa to domestic violence, the Greek grandmother next door stepped in and started looking after them, passing home-cooked meals over the fence. This simple act of kindness helped Daniel and Luke navigate the fog of grief that followed, and captured the hearts of Australia when they started to share the meals and their special relationship with 'Yiayia' on social media.

Now we can all enjoy Yiayia's home cooking, with this collection of traditional recipes from her kitchen and those of yiayias all around Australia. Yiayia's food is pure comfort: pastries such as spanakopita and tiropita; warming soups made with chickpeas, lentils and beans; hearty pasta and rice dishes such as moussaka and yemista; the unmistakable flavors of barbecued lamb and keftedes; and delicious desserts such as baklava and custard-filled galaktoboureko.

This is a book about the power of food to bring people together. It's about love forged in tragedy, the importance of connection and how simple gestures, such as giving someone a home-cooked meal, can transform lives and restore hope.

Includes dual measures.

About the Author

Daniel and Luke Mancuso are the founders of Yiayia Next Door, a social enterprise committed to inspiring kindness and encouraging people to 'love thy neighbour' as the most powerful antidote to violence. A graphic designer and barber respectively, Daniel and Luke have grown an incredible Instagram community @yiayianextdoor, which has become a powerful voice in family violence education, prevention and support. Together they work closely with organisations such as Carlton Football Club's Respect program, Our Watch, Safe Steps and the Australian Childhood Foundation.

Daniel and Luke live in Melbourne (next door to Yiayia and Pappou).

Influenced by nostalgic meals and cooking for loved ones, Megan Davies has written this book for the eco-minded home cook. She includes invaluable tips on how to make ingredients stretch; from potato peel crisps to pickled cucumber and beetroot. Megan also features ways to turn leftovers into a new meal, such as a Roasted Fennel, Chive and Dill Pasta Bake or Frittata, both from a leftover Raw Fennel, Chive and Dill Salad. Recipes include multi-tasking brunch or late-night dishes such as Bircher Pancakes or Sweet Potato Baked Eggs. Suppers for Sharing that can be scaled up to feed a crowd or down for a more intimate occasion range from Roasted Squash with Almonds and Tarragon to the best Roast Chicken recipe with Pan Pastry Croutons (plus, of course, ways to use up any uneaten chicken!).

From On the Side accompaniments and stunning Sweet Things such as Pot Luck Tarte Tatin this collection of delicious and ingenious recipes will have all the inspiration you need to run a more sustainable home kitchen, reduce your carbon footprint and make the sort of small changes at home that can make a big difference to our world.

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