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three fundamental principles: maximize flavor, manipulate texture, and season confidently.

Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors

Tom Kerridge's Dopamine Diet: My low-carb, stay-happy way to lose weight

Cover of Tom Kerridge's Dopamine Diet: My low-carb, stay-happy way to lose weight

My Kind of Food: Recipes I Love to Cook at Home

Cover of My Kind of Food: Recipes I Love to Cook at Home

Cook, Eat, Repeat: Ingredients, recipes and stories.

Cover of Cook, Eat, Repeat: Ingredients, recipes and stories.

Rump Steak with Green Sauce and Beer-braised Onions

Marcus Wareing • Marcus Everyday

Taste

Cover of Taste

Gordon Ramsay cooks

Gordon Ramsay cooks

georgian chicken with walnut sauce and hot grated beetroot

Diana Henry • A Change of Appetite