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Over the years, through
his television programmes
and books, Rick Stein
has done much to inform
us about fish and to
encourage us to cook it
for ourselves, however,
many of us still feel
nervous about cooking it
at home. Rick Stein's
Seafood, now available
in paperback, brings
together his knowledge
and expertise, and
includes 200 of his
tried-and-tested recipes.
It is divided
into three separate
sections: Techniques;
Recipes and, finally,
an A to Z of Fish. The
techniques section covers
all the main preparation
and cooking methods for
each type of fish (round,
flat, shellfish etc),
while the A-Z of fish is
a comprehensive
encyclopedia of fish and
seafood including US,
Australian and European
fish. The recipe section
includes all the
essential basic recipes,
such as stocks, sauces,
batters etc. Useful cross
references link all
sections.
The
hardback edition has been
an international
bestseller and was
awarded the highly
coveted James Beard
Foundation Cookbook of
the Year Award in
2005.
Availability: In Stock
£13.50
Available
-
Having sold over 200, 000
copies in hardback, Rick
Stein's classic guide to
the best of British
seafood is now available
in paperback. Rick (and
Chalky his trusty dog)
discover great dishes and
small delicacies amongst
the tidal estuaries,
shingle banks and rocky
shores of Britain. Rick
travels from the bleak
Suffolk coast where
fishermen scrape a living
catching cod to the wild,
clear waters of
Scotlands lochs bringing
back an abundance of
stories and imaginative,
colourful recipes. The
book is organised
geographically with each
chapter covering one of
the regions featured in
the series. Rick
describes the
fish-catching and
fish-eating traditions of
each area as well as
details of the local
life, legends and
literature. He singles
out local delicacies and
includes six to eight
recipes per chapter. Each
chapter is illustrated
with stunning food and
landscape photography and
ends with an area map and
a guide to a small
selection of the best
hotels, restaurants,
pubs and specialist
suppliers (including
information on extra
locations, not featured
in the series). Just as I
do in the restaurant to
keep ahead of the game,
I look for the best
suppliers, the freshest
fish and who catches
them. In a way, this is
what this series is
about, the fish I love,
for all sorts of reasons
not just taste or fashion
where they come from and
the people who catch them
and the best way to cook
them. As a result of
looking around the
country for the best
seafood, its turned out
to be a love affair with
the changing coastline of
Great Britain and Ireland
and the business of going
to sea in small boats to
catch the freshest prime
fish we have. Rick Stein
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From ham, sausages and
bacon to fillet and
tenderloin, almost every
part of the pig can be
consumed, making it one
of the most versatile
foods in our diet. So,
as part of The Delia
Collection, Delia Smith
brings us her sixth book,
Pork.
Here she
has chosen her best and
most popular recipes -
updating old favourites
and adding some that are
completely new.
These are books aimed
both at experienced cooks
and at newcomers to
homecooking who can be
sure that, with Delia's
friendly and approachable
style, they will be
guided by a trusted hand
through her fail-safe
recipes.
This
book is a collection of
over 50 recipes for
cooking with pork
including tips on
roasting, braising,
grilling and frying. By
following her golden
rules and advice, the
reader is guaranteed
delicious and rewarding
results, every time.
Delia is a
publishing phenomenon
with sales of more than
18 million cookery books.
This series is the first
time her recipes have
been arranged by
subject.
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Autumn 2003 sees the
launch of the first four
titles in The Delia
Collection a series
currently planned to
contain eight titles in
all. In compiling the
Collection, Delia has
chosen her best and most
popular recipes updating
old favourites and adding
some that are completely
new. These are books
aimed both at experienced
cooks and at newcomers to
homecooking who can be
sure that, with Delias
friendly and approachable
style, they will be
guided by a trusted hand
through her fail-safe
recipes. The fourth book
in the series is a
collection of over 50
Fish recipes. Many people
shy away from cooking
with fresh fish because
it seems too difficult
and messy. Delia tackles
this notion by providing
the know-how and plenty
of authentic dishes to
suit all levels of
cooking ability.
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Available
-
Autumn 2003 sees the
launch of the first four
titles in The Delia
Collection a series
currently planned to
contain eight titles in
all. In compiling the
Collection, Delia has
chosen her best and most
popular recipes updating
old favourites and adding
some that are completely
new. These are books
aimed both at experienced
cooks and at newcomers to
homecooking who can be
sure that, with Delias
friendly and approachable
style, they will be
guided by a trusted hand
through her fail-safe
recipes. The second book
in the series is a
collection of over 50
recipes for cooking
chicken. For best results
Delia recommends a good
quality bird, preferably
traditionally reared for
the table. Recipes range
from classic roasts to
Paella and oriental stir
fries.
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Fish and seafood are a
popluar choice these days
as more and more people
realize how healthy,
versatile and delicious
they are.
To
prove that cooking with
these ingredients doesn't
have to be complicated or
time-consuming, the team
at BBC Good Food Magazine
have collected their
favourite recipes for
Good Food 101 Fish &
Seafood Dishes.
You'll never be stuck for
ideas with these tasty,
easy-to-follow recipes,
from Smoked Salmon and
Dill Tartlets to Spicy
Singaporean Fish, in
chapters that include
Simple Everyday Suppers,
Easy Entertaining,
Healthy & Low-Fat and
Asian Flavours.
As each recipe is
accompanied by a
full-page colour
photograph and
step-by-step
instructions, creating
delicious fish and
seafood dishes in your
own kitchen has never
been so
simple.
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Tired of the same old
meals? Want to give
everyday eating that
extra bit of zing? Good
Food 101 Hot and Spicy
Dishes will show you how.
This fabulous
selection of flavoursome
and exotic recipes,
devised by the team at
BBC Good Food Magazine,
includes such tasty
delights as Aromatic Soy
Pork, Scallops in Chilli
Tomato Sauce and Baked
Ginger Pudding.
Whether you're looking
for a hot curry with a
bit of kick or a warming
spicy dessert, you're
sure to find something to
tantalise your taste
buds.
These
quick and easy recipes
have been specially
chosen to help even the
busiest people enjoy
delicious, fresh,
home-cooked food.
Each recipe is
written with simple
step-by-step instructions
and is accompanied by a
useful nutritional
analysis and a
full-colour photograph,
so you can cook with
complete
confidence.
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In Fruits of the Sea Rick
explores Australia and
Brittany as well as his
beloved Cornwall. The
book includes not only
hot and spicy dishes,
fishy salads, quick fish
and elegant fish but also
a selection of the most
tasty desserts
imaginable! This title,
along with Rick Stein's
Taste of the Sea and Rick
Stein's Seafood Odyssey
has been re-released with
a modernised cover to
bring a fresh look to the
series. Rick Stein's
Fruits of the Sea is a
second bestseller for
this charismatic
Cornishman whose passion
and enthusiasm have
propelled fish cookery to
a new prominence in
Britain. With over 150
original recipes,
including exotica such as
Pan-fried Trout with
Oyster Mushrooms and
Escalope of Salmon with
Champagne and Chive Sauce
and simpler fare like
Fillet of Cod with
Saffron Mashed Potatoes
and Warm Salad Nioise
with Preserved Tuna,
Rick Stein's latest book
is the perfect
accompaniment to Taste of
the Sea and reaffirms
Rick's reputation as the
nation's leading seafood
chef.
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Britains number one
bestselling seafood
cookery author embarks on
a world tour of seafood
cuisine and creates over
150 fabulous new fish
dishes inspired by his
travels. Having sold over
100, 000 copies in
hardback, Rick Steins
bestseller is now
available in paperback.
This title, along with
Rick Stein's Taste of the
Sea and Rick Stein's
Fruits of the Sea, has
been re-released with a
modernised cover to bring
a fresh look to the
series. Rick travels to
some of the worlds main
centres of seafood
excellence, picking up
recipe ideas, sampling
new ingredients and
gleaning new techniques
for preparing and cooking
fish. Armed with the
fruits of his travels,
he returns from each
destination to Padstow to
create his own specially
adapted and inspired
dishes. Among the places
Rick visits on his
seafood quest are
Chesapeake Bay on the
east coast of America
where he goes in search
of the blue swimming
crab, the small town of
Noosa in Queensland where
he finds some of the most
innovative seafood
restaurants in the world
and the delightful
fishing village of Hua
Hin in Thailand where he
enjoys Thai seafood
cookery at its best and
most authentic.
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Whether you are looking
for a quick after-work
supper idea or
suggestions for a
leisurely Sunday lunch,
Nick Nairns Top 100
Chicken Recipes is sure
to contain something to
whet your appetite.
Endlessly versatile and
good for you too,
chicken is the perfect
standby food. In Top 100
Chicken Recipes, Nick
Nairn, renowned for his
enthusiasm for fresh
ingredients and
wonderfully inventive
cooking, gives us his
favourite chicken
recipes. His dishes range
from classics such as
Casserole of Chicken,
Onion and Bacon, and
Lemon and Garlic Roast
Chicken, to the more
unusual, including
Chicken with Spicy
Lentils and Herbs and
Chicken Wontons with
Chilli Dipping Sauce.
Written with foolproof
step-by-step
instructions, the
recipes are all simple to
prepare and use readily
available ingredients.
The perfect book to dip
into whenever you need
inspiration, Nick Nairns
Top 100 Chicken Recipes
contains every chicken
dish youll ever need.
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A food for all occasions,
pastas huge variety of
shapes, textures and
flavours makes it the
perfect basis for all
kinds of meals, from
sophisticated dinner
parties to simple suppers
at home. In this fully
revised and updated
edition, Antonio
Carluccio once again
shares with you his
Passion for Pasta,
providing innovative and
exciting recipes for
soups, main courses,
salads and even desserts
to promote this staple
ingredient of traditional
Italian cookery to the
rank of haute cuisine.
The 100 delicious dishes
include Egg in Raviolo
with White Truffles,
Oriecchiette with Lamb
Ragout, Pappardelle with
Quail Sauce and the
unusual Chocolate Pasta
Sauce. Forget the
blasphemy of bottled
sauces, ready-made pasta
dishes and pre-packed
Parmesan cheese. Instead,
seek inspiration from
the palette of delicious
Italian ingredients Parma
ham, mozzarella,
radicchio, artichoke
hearts, wild mushrooms
and truffles combined
with originality and
genius in Antonio
Carluccios pasta
masterpieces.
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For most of us, fish is
something to be eaten in
restaurants. The
occasional prawn might
sneak into our stir-fries
or the odd sardine pop up
on the barbecue but, for
the most part, preparing
and cooking fish at home
on a regular basis is
seen as difficult and
time-consuming. Rick
Stein would have us
change all that. He takes
us to the briny world of
his Cornish fishing
village, Padstow, and
gives us tips on the
preparation of many fish
types as well as showing
how to make the most of
each fish's unique
character and flavour.
This collection of 150
stylish and delicious
recipes demonstrates the
huge versatility of food
from the sea - which is
also, of course, quick
to cook and healthy too!
From the classic delights
of Skate in Black Butter
and Herrings in Oatmeal
to Rick's own inventions
like Chargrilled Tuna
with Olives, Lemon and
Sorrel, Mackerel
Escabeche and Spicy
Deep-fried Red Mullet,
these recipes bring fish
cookery to the centre of
the culinary stage where
it truly belongs. This
book, along with Rick
Stein's Fruits of the Sea
and Rick Stein's Seafood
Odyssey has been
re-released with a
modernised cover to bring
a fresh look to the
series.
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-
A commitment to buying
the best organic beef and
years of hands-on
experience means there is
no doubt about Antony
Worrall Thompson's
passion for cooking meat.
His first book in the
successful 'Top 100'
series is full of
exciting beef recipes
designed to fire up the
enthusiasm of chefs
everywhere.
With
100 recipes - from soups
& starters and salads &
sandwiches to warming
winter dishes and meals
for special occasions -
Antony demonstrates the
enormous versatility of
beef and how to get the
best from it.
This is the fourth book
in the 'Top 100' series
and each recipe makes use
of readily available
ingredients and comes
with Antony's special
twist.
It also
features step-by-step
instructions, 30 colour
photos and 12 colour
shots of beef cuts to
cater for all levels of
culinary ability.
Antony's
expertise in cooking meat
guarantees that both
first-timers and
experienced chefs achieve
terrific results every
time.
Availability: In Stock
£11.69
Available
-
Over the years, through
his television programmes
and books, Rick Stein
has done much to inform
us about fish and to
encourage us to cook it
for ourselves, however,
many of us still feel
nervous about cooking it
at home. Rick Stein's
Seafood, now available
in paperback, brings
together his knowledge
and expertise, and
includes 200 of his
tried-and-tested recipes.
It is divided
into three separate
sections: Techniques;
Recipes and, finally,
an A to Z of Fish. The
techniques section covers
all the main preparation
and cooking methods for
each type of fish (round,
flat, shellfish etc),
while the A-Z of fish is
a comprehensive
encyclopedia of fish and
seafood including US,
Australian and European
fish. The recipe section
includes all the
essential basic recipes,
such as stocks, sauces,
batters etc. Useful cross
references link all
sections.
The
hardback edition has been
an international
bestseller and was
awarded the highly
coveted James Beard
Foundation Cookbook of
the Year Award in
2005.
Availability: In Stock
£22.50
Available
-
Quick to prepare and
endlessly versatile,
salmon is now more
available and affordable
than ever before. No
longer a luxury to be
saved for special
occasions, it's the
perfect ingredient for an
informal supper or a
relaxed weekend lunch,
and a great standby for a
quick family meal. This
'king of fish' is truly
second to none. In Top
100 Salmon Recipes, Nick
Nairn, renowned for his
enthusiasm for fresh
ingredients and
wonderfully inventive
cooking, gives us his
favourite salmon dishes.
His recipes range from
classics, such as
Poached Salmon with
Garden Salad and Salmon
and Goats Cheese Tart to
the more unusual,
including Orange and
Coriander Marinated
Salmon and Salmon
Teriyaki Sticks. Written
with foolproof
step-by-step
instructions, the
recipes are all simple to
prepare and use readily
available ingredients.
Nick also gives
information on how to buy
the best salmon, advice
on preparation techniques
and suggestions of wines
to serve with salmon. The
perfect book to dip into
whenever you need
culinary inspiration,
Nick Nairns Top 100
Salmon Recipes contains
every salmon dish youll
ever need.
Availability: In Stock
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-
Unless you are a farmer,
grower, or food expert,
I bet your knowledge of
what's in season and when
is pretty slim. Despite a
renaissance in British
home cooking, coupled
with a rediscovery of
local produce through
farmers' markets and
enthusiastic celebrity
chefs, many of us are
missing some pretty
crucial information. I
mean, what's the use of
a fancy gooseberry recipe
in November?
You
want to know what's good
to eat now? And why?
Without pouring through
stacks of recipe books?
You need this book.
Seasonal Food is
organized into twelve
chapters, one for each
month of the year. Each
chapter starts with a
brief story about the
month itself (what's
happening in the farming
calendar, food-related
customs and traditions),
followed by narrative
sections covering what's
in prime season - fruit
and veg, meat, fish and
other
seasonally-influenced
produce such as cheeses.
There are recipes with
information such as
traditions, best regions
etc and other basic
suggestions about
preparation. And new for
this edition and in
response to a growing
sophistication in
seasonal eating in the
UK, it features gourmet
foods that you
can
Availability: In Stock
£7.19
Available
-
Unless you are a farmer,
grower, or food expert,
I bet your knowledge of
what's in season and when
is pretty slim. Despite a
renaissance in British
home cooking, coupled
with a rediscovery of
local produce through
farmers' markets and
enthusiastic celebrity
chefs, many of us are
missing some pretty
crucial information. I
mean, what's the use of
a fancy gooseberry recipe
in November?
You
want to know what's good
to eat now? And why?
Without pouring through
stacks of recipe books?
You need this book.
SEASONAL FOOD is
organized into twelve
chapters, one for each
month of the year. Each
chapter starts with a
brief story about the
month itself - e.g.
weather, what's
happening in the farming
calendar, food-related
customs and traditions.
There are then narrative
sections covering what's
in prime season - fruit
and veg, meat, fish and
other
seasonally-influenced
produce such as cheeses.
There are recipes with
information such as
traditions, best regions
etc and other basic
suggestions about
preparation. Chapters
include tables
summarizing what is in
season and indicating
what is coming into and
out of season. Finally,
there is a comprehensive
index to allow the reader
to approach the book by
produce as well as
season.
Availability: In Stock
£9.89
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