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Rice is a staple
ingredient of every
kitchen cupboard, and
can be transformed into
so many tasty dishes.
Easy to Make! Rice &
Risottos is a collection
of simple recipes that
show just how many
delicious meals can be
made, in no time at all,
in the comfort of your
own kitchen. Whether you
prefer spicy curries,
rich risottos, or
something a bit closer to
home, there is a meal
here for every occasion,
from weekday family meals
to dinner parties. Over
100 triple-tested recipes
in a new full-colour
cookery series,
featuring the most
popular recipes from the
GH Institute Kitchens -
tried, tested, trusted
recipes that are
guaranteed to work first
time every time.
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You may be surprised by
how many of your
favourite recipes you can
cook in a slow cooker.
This book will give you
ideas for easy weekday
meals the whole family
will love as well as new
ideas for entertaining.
The recipes cover meat
and poultry, fish and
sea food, and fruit and
vegetables.
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Using the perfect balance
of subtle flavours and
bold spices, you can
learn the art of Indian
cooking and create
beautiful dishes.
Featuring a vast array of
recipes including all of
the traditional
favourites and exciting
new recipes from all
regions of India, there
is an exotic recipe for
every occasion. With
mouth-watering
photography, this handy
pocket-sized cook book is
guaranteed to get your
taste buds tingling.
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The Student Kitchen will
show those leaving for
university how to learn
to love cooking. It will
teach them how to roast a
chicken, how to cook the
perfect steak and also
make the most of a few
eggs. From chicken satay
to home-made pizza, the
book is packed with
simple, flavour-filled
and satisfying recipes
that all use ingredients
readily available from
the local supermarket.
Packed with simple tips
on how to shop on a
budget and master basic
cooking skills, this
really is a must-have
book for students but
will also appeal to other
novices in the kitchen!
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Ever wanted to learn how
to preserve but don't
know where to begin? Take
the first step with A
Little Course in
Preserving, part of a
new series of structured
learning guides from DK
where nothing is assumed
and everything is
explained. Learn at your
own pace, in your own
time and in the comfort
of your own home. Each
course follows the same
structure; start simple
and learn the basics,
build on what you've
learnt and then show off
your new skills! A Little
Course in Preserving
takes you from complete
beginner to being able to
make 70 delicious
recipes. Start simple
with freezer jams and
easy chutneys, build on
your skills with cordials
and fruit cheeses and
show off with marmalades,
fruit curds and cured
meats.
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Satisfying' is a word
that springs to mind when
there's a soup simmering
on the stovetop or a
casserole cooking to
melting tenderness in the
oven. Making a meal all
in one pot is one of the
easiest ways to cook and
surely one of the most
rewarding. Meat or
seafood, vegetables or
pulses; whatever the
ingredient, it benefits
from the process of a
long, slow cook,
accompanied by aromatic
spices or herbs, a good
splash of stock and
whatever other secret
ingredients you, the
cook, have up your
sleeve. Slow-cooked
dishes abound in cuisines
all around the world,
and this collection of
flavoursome recipes
showcases the best of
them. Don the apron,
wield the chopping knife
and start cooking. Key
points: features dozens
of slow-cooked recipes
from around the world;
soups and casseroles for
meat lovers and
vegetarians; includes a
selection of recipes
created for a slow-cooker
appliance; a
user-friendly guide to
slow cooking that
explains the basic
techniques and ways to
get the best results.
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Once upon a time there
was a Chef called Heston
who opened a small
restaurant called the Fat
Duck. At first, he
served only simple French
classics but gradually,
as is the way of things,
the Chef's curiosity got
the better of him and he
began thinking up more
unusual dishes, such as
Snail Porridge and
Chocolate Wine. There was
even talk of a meringue
that made diners snort
plumes of vapour, like a
dragon. Word spread and
reached the ears of the
Executives who ran a
television channel, and
they summoned the Chef to
their glass fortress. 'We
command you to create six
Fantastical Feasts',
they said. 'These must be
based on history, but
you may draw on
fairytales and legends.
We should warn you that
the Quest will involve
journeys to Transylvania
in search of the
legendary Leech Recipe of
Sibiu, and to the Black
Forest to eat the eyes of
the Wild Boar of
Munstertal. You must
resist the temptations of
the Burlesque Girls, and
you must turn chocolate
cake into a raging
fireball and chicken's
testicles into jelly
beans. There will be
hunting for
hallucinogenic mushrooms
and cooking with
Play-Doh. Out of this,
you must create the most
magical dishes
imaginable'. 'Well, how
about lickable wallpaper,
a savoury Zoom lolly, a
chocolate-covered
iceberg, a golden egg
and an edible graveyard?'
offered the Chef. 'It's a
start', said the
Executives. 'Oh, and
once you have achieved
the Quest, you must
bring us proof, in the
form of a Book. But not
just any Book. We want
tales of extravagant
ingredients, of
revolutionary techniques,
of familiar kitchen
appliances put to
unfamiliar uses. We want
to see what you see.
Taste what you taste. In
short, we want complete
and unparalleled access
to your fantastical
world'.
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Full-flavoured, generous
and easy to reproduce
recipes have won food
blogger Niamh Shields a
huge following as well as
critical acclaim (The
Times included her in its
top ten food bloggers
from around the world).
Now for the first time
her adventurous though
frugal food and warm,
bright writing style is
collected in a book.
Niamh's gastronomic
curiosity has gathered
together the cookery of
her native Ireland, in
such dishes as the Cork
speciality spiced beef,
exotically greedy but
delicious Asian chicken
skin skewers, and
elegant raspberry and
ricotta tarts, in dishes
that embrace the passing
of the seasons, the
foods of the world, and
both the intimate and
celebratory occasions of
a modern life.. .not
forgetting what to do
with leftovers. Comfort &
Spice is also sprinkled
with Niamh's passions,
such as making your own
butter and cheese
(easy!), slow-cooked
pork in all its forms,
and the delights of
edible flowers. Always
keen to produce
spectacular meals on a
budget, Niamh reveals
how to treat just six or
seven jars of spices as a
palette to accent each
dish you cook. This is a
book both to read in bed
and to splatter with
sauce next to the stove,
whether you're a nervous
novice - a group of
potential cooks very
close to Niamh's heart -
or simply someone who
wants to make their food
sing.
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'Ballymaloe's great and
powerful message is not
just about bringing back
an appreciation of food
and taste, but an
understanding of the
culture of food, and of
Ireland: a culture of
stewardship of the land,
tradition, hospitality,
and, above all,
beauty.' Alice Waters
Ballymaloe is Ireland's
longest established
cookery school and a
mecca of international
acclaim for those with a
passion for food. Since
it first opened in 1983,
it has played host to an
internationally diverse
range of pupils from
16-69 years old and an
impressive array of guest
chefs, from Rose Gray
and Ruth Rogers of the
River Caf? to Claudia
Roden, Madhur Jaffrey,
Rick Stein, Hugh
Fearnley-Whittingstall
and Yotam Ottolenghi.
World-renowned for its
12-week certificate
course, over the past 30
years the School has
expanded its repertoire
and now offers over 100
courses so students can
learn how to cure meat,
make gluten-free meals
and sushi as well as
discovering forgotten
skills such as producing
butter and cheese and
beekeeping. 30 Years at
Ballymaloe is a tribute
to this unique place and
the people that teach,
work and learn there.
Discover all aspects of
the 100-acre farm on
which the School is
situated, from the herb
and vegetable gardens to
the orchards,
greenhouses and the
organic farm, which have
been developed over the
years. Follow the journey
of the School's beginning
to keep chickens and
acquiring pigs to
butcher, cure and smoke,
then establishing a herd
of cows not only for
their meat, but for the
mouthwatering dairy
produce that can be made
from their milk.
Featuring over 100
recipes, this book
showcases the best of the
Cookery School,
including contributions
from past students and
guest chefs. With dishes
such as Heirloom Tomato
Salad with Wasabi
Mascarpone to Green
Gooseberry and
Elderflower Trifle,
Darina's focus is always
on the freshest, finest
ingredients and
celebrating delicious
food in all its glory.
Caramel Ice Cream with
Salted Peanuts, Caramel
Popcorn and Chocolate
Sauce satisfies the sweet
tooth, the Rabbit and
Prune Terrine with
Celeriac Remoulade
explores different
cooking techniques and
the Baked Trout with
Spinach Butter Sauce gets
right to the heart of
traditional Irish
cooking. With sections on
foraging, Slow Food,
game and sustainable
fishing alongside stories
of Darina chasing local
likely lads around the
Palais des Poulets in her
nightie and rescuing
tipsy midnight revellers
from the maze, this book
celebrates the best of
the last three decades at
Ballymaloe.
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Join Jane Lawson as she
takes you on a culinary
journey through the
magnificent cuisines of
the snowcloaked regions
of Northern Europe. From
the seaside towns of
Scandinavia, the Alpine
villages of Switzerland
and Austria and the
fairytale castles of
Germany to the ski fields
of France and Italy and
the snow-laden cities of
Russia and beyond, comes
this enticing collection
of traditional recipes
with a contemporary
flair. Celebrate the
season of winter and
enjoy this irresistible
selection of simmering
soups, hearty meals and
indulgent desserts that
will warm you to the
core. From humble and
satisfying classics to
glamorous feasts worthy
of a celebration, you
are sure to be inspired
by the mythical winter
wonderland of Snowflakes
and Schnapps. Key points:
delicious, innovative
and inspirational recipes
written by an
award-winning cookbook
author; beautifully
designed by an
award-winning designer,
Reuben Crossman;
sumptuous production
values, with a special
textured, folded jacket
with snowflake detail and
a flaming spin; recipes
for everyday meals and
special occasions,
including a Christmas
chapter
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Sometimes you just want
to get a meal on the
table with minimum effort
and maximum satisfaction.
Easy 30-minute Meals will
come to your rescue with
more than 100 recipes for
great, fast food. With
ideas for mains and
desserts, each of which
take about 30 minutes to
prepare and cook, you'll
never need to panic about
what's for dinner. Tuck
into a substantial salad
and you'll feel
satisfied, as well as
getting a healthy boost.
Try a Salad Nicoise with
Fresh Tuna or Sweet
Spiced Salad of Cheese
and Greens. Soups are so
versatile that there is
something for every
season, budget and
appetite. Chickpea,
Tomato and Chorizo Soup
packs a punch despite
requiring few ingredients
and little time. Often,
we turn to eggs for a
quick dinner. A Frittata
with Fresh Herbs and
Ricotta is an easy,
super-quick option for
everyone in the family,
including vegetarians. A
bowl of pasta with your
favourite sauce and a
generous helping of
grated cheese is hard to
beat. There are simple
ideas, including Pasta
with Smoky Chorizo and
Prawns. Stir-fries are
healthy and speedy -
especially if you buy the
vegetables ready-prepared
from the supermarket on
your way home. There's
plenty to choose from in
this chapter, whether
you like yours spicy,
meaty, vegetarian,
light or substantial.
Options include Green
Curry Stir-fried Chicken
with Rice. For all those
who like nothing better
than family favourites,
this chapter will tick
all the boxes; from Fish
Cakes to Spicy Sausage
and Pepper Pizza.
Finally, not even a
shortage of time should
stand in the way of a
sweet treat. Desserts
include Tropical Fruit
Salad with Jasmine and
Chilli Syrup.
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Learn how to make your
own jams and jellies with
this box set. The recipes
in this set are designed
for simplicity and
success. Ranging from
some of the classic jams
to the more adventurous.
This book contains
beautiful photography and
step by step instructions
to help make the perfect
treat. Set includes - 1x
Book, 12x paper jar
tops, 20 sticky labels,
natural string and 15
elastic bands.
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Details: Discover how to
create delicious Thai
dishes using easily
available ingredients and
with surprisingly little
effort. Kris Dhillon
explains the basic
principles of Thai
cooking - fresh,
flavoursome ingredients,
correctly combined and
quickly cooked - so that
you can achieve the
wonderful flavours Thai
cooking is famous for.
Many Thai restaurants in
the Western world barely
capture the true essence
of Thai food but Kris
shows how you can match
the best Thai food from
Thailand. Recipes of this
book include perfect pad
thai, easy stir fries,
aromatic soups, Thai
tempura, quick
vegetarian side dishes
like steamed bok choy and
garlicky broccolini, and
a large variety of
curries including the
classic Thai green curry.
Ideal for: A fabulous
recipe book for
experimental chefs. This
paperback book has 192
pages and measures: 19.6
x 12.8 x 1.4cm.
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A delicious collection
which brings together
both classic and new
recipes, using fresh
fruit in all seasons and
every imaginable baked
delight. Recipes range
from comforting tea-time
treats to more
adventurous dishes ideal
for a summer dinner
party.
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Issy Randall, proud
owner of The Cupcake
Cafe, is in love and
couldn't be happier. Her
new business is thriving
and she is surrounded by
close friends, even if
her cupcake colleagues
Pearl and Caroline don't
seem quite as upbeat
about the upcoming season
of snow and merriment.
But when her boyfriend
Austin is scouted for a
possible move to New
York, Issy is forced to
face up to the prospect
of a long-distance
romance. And when the
Christmas rush at the
cafe - with its increased
demand for her delectable
creations - begins to
take its toll, Issy has
to decide what she holds
most dear. This December,
Issy will have to rely
on all her reserves of
courage, good nature and
cinnamon, to make sure
everyone has a merry
Christmas, one way or
another... Indulge
yourself and your
sweet-toothed friends
with Jenny Colgan's new
novel, simply bursting
with Christmas cupcake
recipes and seasonal
sugar-fuelled fun.
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In her new "BBC2" series,
Anjum Anand travels
around the UK creating
delicious Indian food
that is light and healthy
and bursting with
flavour. Beginning with
easy finger food and
light grills, perfect
for TV snacks, Anjum
then goes onto visit a
country fair in Dorset
where she cooks Indian
street food, creates a
tasty lamb curry for some
hungry firemen, and
cooks up a seafood feast
on the beach for a group
of Cornish surfers. All
the recipes from the TV
series are included with
chapters on Light snacks,
Seafood, Meat and
Poultry, Vegetables,
Lentils and Beans, Rice
and Breads, Chutneys and
Raitas, and Desserts and
Drinks. Anjum is
passionate about using
fresh, local and
seasonal produce with all
the ingredients readily
available in
supermarkets. Throughout
the book, there are tips
and techniques as well as
expert secrets from some
of the country's top
Indian chefs.
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Over 200 great authentic
recipes from around the
world from well-known
classics to more modern
ideas. There is something
here to suit every taste
and occasion from budget
meals to entertaining
friends. Includes
invaluable recipes for
curry pastes, rice and
other accompaniments.
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When the fridge is
looking a little bare,
it's useful to have some
reserve ingredients in
stock that can easily be
transformed into a
satisfying meal. 101
Storecupboard Suppers is
a collection of quick-fix
and economical recipes
made with everyday
ingredients, including
Minestrone in minutes,
Spaghetti with tomato,
chilli and tuna salsa,
Beef and bean hotpot and
tasty desserts like White
chocolate and berry
pudding. With all the
recipes tested by the
Good Food cookery
experts, you can be sure
of foolproof ideas for
every meal. Including:
Snacks and starters
Speedy pasta Rice,
grains and noodles Easy
eggs Mains in minutes
Delicious desserts With
simple step-by-step
instructions and a
full-colour photograph
accompanying every
recipe, even the more
novice cooks can prepare
home-cooked food with
confidence.
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Fish is high in protein,
low in fat and rich in
nutrients. So it is a
food we should be eating
more of, and including
regularly in our meals.
The recipes in this book
are approachable,
flexible and
un-complicated, advising
on buying, preparation,
and freezing as well as
cooking. Also included
are fish varieties that
are often cheaper and
less under threat than
the most popular fish but
offer a delicious
alternative, such as
pollock, sardines,
coley and herring.
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Details: As much as
vegetable dishes can be
delicious, sometimes we
just crave something a
bit more meaty -
literally. From Cornish
Pasties to Sticky Braised
Spare Ribs to Crown Roast
of Lamb, a wide range of
meat dishes are provided
here, broken down into
beef, pork, lamb,
rabbit, and poultry.
There are even helpful
sections at the beginning
on the different types of
meat and cuts. This book
features easy-to-follow
methods. Ideal for: Meat
lovers who want to try
out lots of fantastic
dishes This paperback has
256 pages and measures
16cm x 17cm x 1.7cm
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New to the My Kitchen
Table Series, Cook
Yourself Thin's Gizzi
Erskine presents 100 of
her favourite fast and
foolproof suppers. With
Gizzi's help, you can
learn to develop your
confidence in the kitchen
by creating the perfect
meal every time. From
curries, rice and all
things spice, to
delicious desserts,
cakes and biscuits, with
this cookbook you will be
able to create super
suppers, that will
impress family and
friends, and ensure that
your cookery demons are a
thing of the past.
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Details: 'Few food
writers enjoy eating with
gusto quite as much as
does Tom. Now, with this
deeply scrumptious book,
he reveals how talented
he is at the first bit:
the cooking.' Simon
Hopkinson Tireless in
pursuit of a good dinner,
Tom Parker Bowles has
eaten some of the best
food in the world and
then recreated his
favourite dishes in his
own kitchen. Some of the
140 recipes in this book
are inspired by food
cooked for him by friends
and family, some by more
formal dinners, some by
his travels. But all have
been recreated by Tom to
make them easy for the
home cook to prepare. A
chapter on Comfort food
is packed with family
favourites such as My mum
s roast chicken and fish
goujons with pea pur?e.
There are also chapters
on Quick fixes, such as
stir fries and steaks,
and on Slow and low,
such as braises and
casseroles. The From
far-flung shores chapter
includes dishes inspired
by Tom s travels, such
as ceviche, or Lime
marinated prawns with
avocado and there's a
chapter on Cooking for
children too. Tom has
cooked every recipe in
his home kitchen again
and again before
including it in this
notebook. He also
explores the basic
ingredients that are
essential to a good
dinner, such as fats and
stocks, offering
thoughts on how to
prepare and cook with
them. Everyday staples
such as eggs and steak
get a close inspection
too, with ideas and
advice for dishes to
prepare with them. Let s
Eat is an irresistible
hotchpotch of delicious
recipes; a trusty
cookbook and a very good
read. It is packed with
photographs of the
dishes. Tom is appearing
as a judge on the new
primetime ITV show Food
Glorious Food, airing
27th February 2013. Ideal
for: Someone looking for
an all-round recipe
collection. Essential
kitchen companion for
every keen home cook.
This paperback book has
271 pages and measures:
24.5 x 18.9 x 2.6cm
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When Ed Baines joined the
judges' panel on ITV's
Britain's Best Dish, he
dived head first into the
world of true British
cooking. Hundreds of
people presented him with
their versions of the
best food this country
has to offer, and here
Ed brings his take on the
most iconic of those to
your kitchen. Over the
last ten years, food has
become more and more
about the incredible
ingredients available to
us, and Ed will help you
transform them into easy,
delicious dishes that
will 'wow' your guests.
Chapters such as
Breakfast, Pies,
Curries and Teatime show
the wide range and depth
of the now very trendy
British cuisine. Lovers
of traditional food will
enjoy the Coddled Eggs,
Pressed Ham Hock and
Steak Pie, whereas
adventurous cooks will be
inspired by recipes such
as Chicken Stuffed with
Stilton and Lobster
Martini.
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'A brilliant book
encompassing everything
you would want to know
about cooking with pork'
- Simon Rogan The pork on
your fork is a truly
succulent meat, able to
hold its own against any
red-meat rival. Words
like 'rashers',
'gammon', 'chops',
'belly' and 'bacon' have
a poetry savoured by all
who know this wonderful
animal well. Yet pork can
be a tricky meat to cook:
it can easily become
tough and dry - and
achieving the perfect
crackling is even harder!
But when you know the
expert's secrets, you
realise that pork is a
fantastic meat. It's
healthy, inexpensive and
incredibly versatile -
and the various types of
pork offer up wonderfully
diverse flavours, aromas
and textures. In Pig,
charismatic chef Johnnie
Mountain demystifies
cooking with pork. With
more than 100 delicious
recipes, as well as
information, tips and QR
codes for your smart
phone that take you to
how-to video footage
throughout, this book
shows you how to cook
pork brilliantly. Pig is
divided into four
chapters: Home
Favourites, gives you
simple recipes for the
whole family - for
example, Grilled Garlic
& Sage Pork Chops and
Pork & Apricot Tagine.
Cured, Dried, Preserved
& Smoked, you'll find
amazing tastes and
textures such as Pea &
Ham Terrine and Ham
Steaks with Caramelized
Apple. Aromatic & Spicy,
shows you how to infuse
fiery flavours into
dishes like Vietnamese
Pork Salad and Char Siu
Pork. And Slow-Cooked
reveals the secret to
truly succulent pork with
recipes such as
Slow-Roast Belly of Pork
and Pork Loin in a
Fennel-Salt Crust.
Special practical
features throughout the
book explain the
different cuts of meat
and how to smoke,
preserve, cure and
braise. This book
celebrates the pig in all
its glory!
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Mumsnet Best Cookbook
winner, Fay Ripley, is
back with a no-fuss
collection of simple,
tasty recipes to take you
from Monday to Sunday
with ease.
Actress, mum of two and
a passionate home cook,
Fay shares 100 of her
favourite
tried-and-tested dishes.
Whether it is midweek and
you need good food fast,
want deliciously easy
recipes that the whole
family can share or are
looking for tasty weekend
meals that don’t
require hours in the
kitchen, Fay’s recipes
will hit the spot time
and time again.
includes quick-to-prepare
suppers such as Roast
Tomato and Prosciutto
Penne, one-pot dishes
such as Chicken and
Squash Traybake,
‘don’t panic’
Corner Shop recipes,
easy-peasy baking and
puds, effortless
Friday-night dinners and
Sunday Roasts that will
encourage everyone to
gather round the kitchen
table. All the recipes
are accompanied by their
own mouth-watering photo
and don’t require an
endless shopping list of
unusual ingredients
you’ll only use once.
Instead, these are
affordable dishes with
easy-to-find ingredients,
simple-to-follow methods
and plenty of tips for
feeding babies,
freezing, preparation
and cooking times.
This is a cookbook
that’s not only
inspiring but genuinely
useful.
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One simple, homemade
tomato sauce forms the
base for 100 delicious
main dishes, sides, and
appetizers in this
innovative recipe book.
With easy, step-by-step
instructions and a
photograph accompanying
each recipe, this book
will inspire you to
create tasty variations
out of one basic recipe.
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Watching your purse
strings while feeding
your family needn't mean
you are stuck preparing
uninspiring, unhealthy
dishes using the same old
store-cupboard
ingredients. This book
provides quick,
nutritious and hearty
recipes that will
reinvigorate your idea of
the budget family meal.
With 50 recipes suitable
for brunch, lunch and
dinner, using easily
accessible ingredients,
you'll never be stumped
for what to make, and
when. Feast on Linguine
with Pumpkin Seed, Mint
Sauce and Feta Cheese;
Lincolnshire Sausages
with Apples and
Mushrooms; and Cheese and
Mushroom Souffle; and,
many other recipes you
never before believed
would cost so little to
prepare. Your family will
thank you for it! 'Family
Food for a Steal' also
includes meal planning
and money saving tips.
The book is small enough
to fit in your handbag,
meaning that you can plan
your meals right at the
supermarket.
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Preparing a meal that the
whole family will enjoy
can be stressful at the
best of times. Now it
couldn't be easier to
prepare delicious,
family meals with
confidence. Cook it!
Family Favourites is
packed with beautiful
colour photography and
easy to follow recipes
for any day and any
occasion, be it pizza
with friends, a Sunday
roast, or a simple
midweek stir-fry. From
the world-renowned Good
Housekeeping institute,
every book in this series
contains tasty recipes
that are guaranteed to
work first time, every
time. The unique,
user-friendly format
means your book will
stand upright on any work
surface, so you can
follow instructions
effortlessly, with
minimal fuss. But the
best bit? There's no need
to turn pages with messy
fingers or sticky hands
just flip it open and get
cooking.
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Beautifully illustrated
throughout, this book
will make your mouth
water with its sumptuous
colour photography
accompanying these
delicious recipes. There
are traditional recipes
such as Lancashire Hotpot
and Tarragon Chicken,
plus sophisticated dishes
for special occasions,
like the Venison &
Chestnut Casserole. All
recipes have the WI stamp
of reliability and tips
for perfect results every
time.
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A feast of classic
Italian cuisine awaits
you in this fantastic
recipe book. Every recipe
has been carefully
selected by recognised
experts who want you to
enjoy the ultimate
Italian culinary
delights. From succulent
starters and
mouth-watering mains to
decadent desserts, there
is something for
everyone. Buon appetito!
_It's the No.1 Cooks'
Choice!
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This comprehensive guide
gives you everything
youve ever needed to know
about the humble potato,
both in the ground and on
the plate. It contains a
guide to the best
varieties to plant from
small, waxy salad
potatoes to the floury
types that are perfect
for roasting and full and
foolproof instructions on
when, where and how to
plant them, and when to
harvest both early and
maincrop potatoes. There
is also a wealth of
potato recipes, from
simple-but-delicious
jacket potatoes and the
creamiest mash to more
unfamiliar ones, such as
the Dutch dish Hot
Lightning and the Swedish
Janssens Temptation. The
book is also packed with
fascinating facts and
history did you know
potatoes were the first
vegetables to be grown in
space? Illustrated
throughout with pretty
and nostalgic
illustrations, this
warm, comforting and
sometimes surprising
guide is the ideal book
for gardeners of all
skill levels who love to
cook what theyve grown.
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Leaving the comforts of
home and venturing off
into the student world
can be a daunting
experience. The real wake
up call comes when you
are left to fend for
yourself and feed that
growling tummy. This is
the essential guide to
cooking and will equip
you every step of the
way. This also comes with
that essential bit of
equipment the tin opener.
This guarantees you will
never go hungry again.
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-
This book is perfect for
anyone with a sweet
tooth! Simply follow the
recipes and get on your
way to becoming a
'Cupcake Connoisseur'.
This handy book features
a huge selection of
amazing cupcake recipes,
with gorgeous and pretty
pictures. From chocolate
to strawberry and many
more, get baking today
and get ready to become
the envy of all your
friends and family.
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-
No meal is complete
without an indulgent
sweet treat to finish it
off and that's where this
decadent collection steps
in. From traditional
favourites like steamed
jam sponge pudding to the
finest iced desserts such
as a heavenly coffee
semi-freddo, Easy to
Make! Puddings & Desserts
is guaranteed to please
every sweet tooth. Over
100 triple-tested recipes
in a new full-colour
cookery series,
featuring the most
popular recipes from the
GH Institute Kitchens
tried, tested, trusted
recipes that are
guaranteed to work first
time every time.
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Details: A complete guide
to stocks, ingredients,
preparation and cooking
techniques, with over
200 tempting original
recipes. With recipes for
delicious soups, broths,
chowders and gumbos,
dishes are featured from
all over the world,
including Mediterranean
Sausage and Pesto Soup,
Italian Pea and Basil
Soup, Chinese Chicken
and Chilli Soup and much
more. Nutritional
information is provided
for every recipe and the
750 photographs and
step-by-step instructions
help you along the way.
Ideal for: A perfect
recipe book for soup
lovers. This paperback
book has 256 pages and
measures: 22 x 17 x
1.5cm.
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-
Jun Tanaka presented a TV
series called 'Cooking
It' in which he took on
complete novices and
taught them how to cook.
This inspired him to
write Simple to
Spectacular to provide
recipes for inexperienced
cooks that will build
their confidence and
teach them basic skills.
He shows how simple
recipes can then be
transformed into
spectacular versions with
a few simple steps. As
Jun says "I want to show
that cooking, even to a
refined level, is
something anyone can do.
It's all about building
confidence." So once a
SIMPLE Butternut Squash
Soup is mastered this can
be turned into
SENSATIONAL Butternut
Squash Soup with
Caramelised Scallops,
Wild Mushrooms and
Parmesan or SIMPLE Duck
Breast with Caramelised
Chicory and Lentils can
become SENSATIONAL Home
Smoked Duck Breast with
Chicory and Lentil Salsa
while SIMPLE Bread and
Butter Pudding becomes
SENSATIONAL Brioche Bread
and Butter Pudding glazed
with Apricot and served
with Spiced Custard.. .
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-
Create delicious meals
with this brilliant guide
to making the most out of
the food you have left in
the fridge. With 50
lip-smacking recipes,
you'll never have to
throw away food again. In
these times when we all
have to tighten our purse
strings, being able to
make a little go a lot
further is important, so
this special selection of
meals will become your
essential kitchen
companion. Furthermore,
using up the bits and
pieces from last night's
meal will reduce your
food miles, so you are
not only saving money,
but doing your bit for
the environment too; it's
a win-win situation! With
delicious ideas for
lunch, dinner, snacks,
desserts and more,
you're sure to find
something to feed the
family, or more
indulgent recipes for
comfort food to enjoy
with friends. There are
new twists on classic
dishes, like the quick
and easy cauliflower
cheese, and ways of
using up old vegetables
to make a tasty soup,
quiche or curry. By using
this fantastic book,
you'll soon discover that
with a little
inspiration, leftovers
can be easily transformed
into brand new dishes.
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Details: Going with the
Grain! is a useful
collection of recipes
featuring all sorts of
different grains. With
recipes using amaranth,
barley, buckwheat,
chia, farro, freekeh,
khorasan, millet, oats,
quinoa, rice and spelt,
this book offers a wide
variety of dishes with
everything from healthy
salads to delicious soups
and stews. Ideal for:
People with an interest
cooking, especially
those looking to cook
using grains. This
paperback book has 127
pages and measures: 21.9
x 17.5 x 0.8cm
Availability: In Stock
£2.99
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-
This celebration of all
that is great about pork
showcases its fantastic
versatility. Chapters
cover Shoulder & Ribs,
Belly, Loin & Fillet,
Ham, Bacon, Sausages
and Oddbits (offal), and
cover the recipes and
techniques needed to make
everything from Dry-cured
Ham, Chorizo and Salami
to Smoked Pig Cheek
Pancetta and Black
Pudding Fritters. The 100
international recipes
hail from the USA,
Spain, Italy, Germany,
Hungary, France and
India, among others,
and explore the cooking
and preserving of pork
around the globe. The
book also covers the
rearing of pigs,
including their feed
regimes, day-to-day care
and the best diets to
produce flavoursome meat.
Essential reading for
pork lovers everywhere.
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-
Cupcakes are the new cake
- not just for children's
birthday parties - adults
want them at their
weddings or 40th birthday
celebrations too. In a
mouth-watering selection
of different flavours,
shapes, designs and
frostings, there's a
recipe to suit every
taste and occasion.
Includes: 120 simple and
delicious recipes with
gorgeous colour photos
for decorating
inspirations. Unique
cupcake recipes include
cappuccino, creme
brulee, lemon chiffon
and red velvet. Fabulous
frosting recipes range
from traditional
chocolate and vanilla
buttercream to chocolate
hazelnut spread, butter
rum, passion fruit and
creme anglaise.
Comprehensive
introduction to baking
cupcakes, including
notes on essential
equipment and
ingredients, hints and
ideas for decorating
cupcakes. Helpful tips,
serving suggestions and
variations are included
for foolproof baking.
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-
This book, by
nutritionist Sarah
Flower, is packed with
delicious, healthy and
simple meals as well as
general advice on how to
use and maintain your
Halogen Cooker. Halogen
Cookers are ideal for
those who live alone; or
for cooking quick, easy
and nutritious family
meals without the expense
of heating up a
conventional oven. With
your halogen oven you can
cook up to 40% faster
than with your
conventional oven. It can
be used to bake, grill,
defrost, roast, steam
and brown, and is the
perfect one pot cooker.
Unlike a microwave, it
can cook brown and crispy
pastry dishes and jacket
potatoes. - How to get
the most from your
halogen cooker - Weekly
menu plans - Soups and
Casseroles - Main Meals -
Quick snacks - Cakes and
desserts - Stockists &
further information.
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Details: This title
features 100 timeless
recipes shown in 300
stunning photographs. You
can explore the authentic
taste of Japan in 100
mouthwatering dishes,
from sensational sushi
and rice, appetizing
soups and noodles, and
tasty beans, tofu and
eggs, to fish and
shellfish, meat and
poultry, and even
desserts. It features a
range of traditional
Japanese classics,
including Tempura
Seafood, Salmon
Teriyaki, Nori-rolled
Sushi, Sliced Seared
Beef and Green Tea Ice
Cream. Each beautifully
photographed recipe is
easy to follow and
features guidance on how
to present dishes in the
classic Japanese style.
An illustrated practical
reference section
explains techniques for
cooking rice and noodles,
getting the best from
your equipment, and
using the finest
ingredients. It
introduces the culinary
history of Japan, with
an extensive section on
authentic ingredients.
Japanese food is revered
the world over for its
exquisite simplicity,
attractive presentation
and use of the highest
quality, freshest
ingredients. The culinary
delights of Japan are
explored in this stunning
book, featuring over 100
recipes and showcased in
beautiful photographs.
Each chapter takes you
through the best of
Japanese cooking,
showing you how to create
many of the most famous
regional dishes. From
Jewel-box Sushi and Five
Ingredients Rice to
Tempura Seafood and
Tokyo-style Ramen Noodles
in Soup, or from Stuffed
and Grilled Thin Tofu to
Seared Swordfish with
Citrus Dressing, you
will never be short of
inspiration. Ideal for:
An excellent guide for
those who enjoy cooking
Sushi and Japanese. This
hardback book has 224
pages and measures: 21.7
x 18.7 x 2.4cm
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Learn to cook delicious
vegetarian food with this
inspirational guide to
more than scrumptious,
meat-free recipes from
around the world. One of
the most talented chefs
of his generation,
author Paul Gayler
presents an inspiring and
achievable collection of
exquisite meals.
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Teaching Dad to Cook
Flapjack is a collection
of recipes and memories,
a delicious food novel
where food is embedded
within daily family life,
as well as an essential,
relaxed home cooking
manual. Miranda writes.
.. "The book was written
after my mother's death.
It started as an informal
how-to-do manual for my
dad, learning to cook
and fend for himself for
the first time. A man who
could drive a car, tell
you about the inside of a
camera but couldn't cook
his own supper. I started
by showing him how to
cook some of mum's
things. The first recipe
in his' book was for
Chewy Flapjack, which
appeals both to his sweet
tooth and frequent
request for anything to
go with a cup of tea?'
Teaching Dad to Cook
Flapjack also contains a
blend of ancient Cornish
and newer Finnish
traditions, with
influences from as far
afield as Australia.
Sometimes the food might
be a direct response to a
place (Fossil Cake) or
even dreamt up as I try
and fall asleep
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This unique series makes
it easy to create 50
different and delicious
dishes just by using 1
basic recipe. An
easy-to-follow format
with clear instructions
and ingredients list to
show the basic recipe.
Appealing padded format
and beautiful shot of
each finished recipe.
Perfect for cooks of all
levels and a proven
success.
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-
Imagine a world where you
come home from a long day
to a ready-cooked,
delicious meal. Too good
to be true? Read on! This
handy pocket-sized book
features a huge selection
of yummy, easy-to-follow
slow cook recipes, with
fantastic pictures. From
home-made stews to
tantalising desserts,
set the slow cooker to go
in the morning and be
prepared for a hearty
surprise when you get
home!
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-
Details:
Pesto -
the original go-to
ingredient for a quick
and delicious mid-week
dinner.
Availability: In Stock
£3.00
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-
Should you ever find
yourself hunting for that
takeaway menu or heading
for the prepared food
section of the
supermarket, think 'slow
cooker'. If you're short
on time or energy to
prepare a tasty and
nutritious meal, why not
let this wonderful device
do the cooking for you
while you unwind with a
glass of wine? The 50
recipes in 'Slow Cooker
Simple' illustrate how
best to utilise this
convenient but
oft-forgotten appliance,
with as little
preparation and prior
cooking as is feasible.
Unlike many other slow
cooker books on the
market, 'Slow Cooker
Simple' provides
thoroughly modern recipes
that will take care of
brunch, lunch, dinner
and dessert.
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Details: Readers loved
the simple and quick
recipes in Kenny
McGovern's original The
Takeaway Secret, helping
them to create their
favourite takeaway dishes
at home. Now Kenny
reveals more secret
recipes for burgers,
kebabs and pizzas, as
well as popular dishes
from Chinese, Indian and
Mexican takeaways, not
forgetting the local deli
and chip shop! Along with
such classics as King
Rib, Salt and Pepper
Chilli Chicken and
Tandoori King Prawn, you
can also enjoy a bacon,
cheese and folded-egg
omelette bagel for
breakfast, BLT salad for
lunch and even a
mid-afternoon chocolate
brownie or Ice Cream
Frenzy. Save money and
eat more healthily! Ideal
for: A step by step
cookery book perfect for
fast-food fans and great
for students. This
paperback book has 192
pages and measures: 19.6
x 12.7 x 1.2cm.
Availability: In Stock
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-
Cooking food in a Halogen
oven is a convenient,
purse-friendly and simple
way of cooking delicious
meals, with minimum fuss
and maximum taste.
Halogen Recipes uses a
range of inexpensive
ingredients to create
tasty recipes from Roast
Chicken to vegetable
Lasagna, perfect for
those on a tight budget
as well as those feeding
a large family.
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-
This book is a
celebration of great
home-made soup. There are
simple everyday soups
made from staple
ingredients, many of
which are a meal in
themselves, as well as a
light and refreshing
broths and comforting
chowders. This book
contains 100 easy to
follow recipes, using
exciting ingredients from
all over the world that
are now readily
available. With beautiful
illustrations and simple
step by step
instructions, this book
is a pleasure to use and
an indispensible volume
in any cooks
kitchen.
Availability: In Stock
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-
Are you always trying to
think of new ways to
prepare simple, speedy
meals? Then look no
further than a halogen
oven. Halogens are super
convenient, compact
appliances that can be
kept on your kitchen
counter. They heat with a
combination of infra red
and convection to cook
food 40% faster than
conventional ovens. And
with racks to layer your
food and dials for
temperature control, a
whole meal can be
produced from just one
appliance. This book
provides an inspiring
introduction to halogen
cooking, with delicious
yet easy recipes to make
meal times really
special. Having limited
preparation time need
never mean turning to
unhealthy convenience
foods again!
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Details: After
twenty-five years of
'sex, drugs, bad
behaviour and haute
cuisine', chef and
novelist Anthony Bourdain
has decided to tell all.
From his first oyster in
the Gironde to his lowly
position as a dishwasher
in a honky-tonk fish
restaurant in
Provincetown; from the
kitchen of the Rainbow
Room atop the Rockefeller
Center to drug dealers in
the East Village, from
Tokyo to Paris and back
to New York again,
Bourdain's tales of the
kitchen are as passionate
as they are
unpredictable, as
shocking as they are
funny. Ideal for: Anyone
wanting an insight into
the goings on within the
cooking word. This
paperback book has 362
pages and measures: 19.7
x 12.8 x 2.4cm
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-
One of the most
comforting foods is
pastry and it is an
ingredient used the world
over. Pastry started life
as a simple ground grain
and water paste that was
baked around a
substantial filling to
act as protection from
contaminants - more like
an ancient cling film or
foil than a food. In
fact, the pastry casing
wasn't even eaten, it
was broken off and
discarded, leaving the
filling unharmed and
perfect for eating. Over
the years, the recipe
for pastry has been
developed into something
that is as equally
delicious to eat as the
filling or topping it
houses. Many of us have
at least one family
member who has made or
makes a great pie, and
it seems to be one of
those dishes that
instantly bring to mind a
great foodie memory to
anyone who loves home
baking. The book will
include recipes for sweet
and savoury pies,
pastries and tarts, and
will include dishes from
all over the world, from
American apple pie to
French tarte aux pommes
to delicate sweet
pastries from the Middle
East. Packed with over
100 recipes and 50
stunning recipe
photographs, this will
be a cookbook to cherish.
It is suitable for keen
home cooks looking to
expand their repertoire,
and those cooking for
friends and family - a
pie is the perfect dish
for sharing.
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Details: Mrs Beeton was
an expert at cooking
suppers that were hearty,
warming and wholesome.
From a roast fore rib of
beef, steak and kidney
pudding and braised
mutton, her recipes were
big on flavour: tender,
succulent and delicious
dishes with the best
quality cuts of meat.
Here is traditional
British cooking at its
best, with the most
economical and practical
methods for you to create
those classic suppers
that continue to stand
the test of time. All of
the recipes have been
drawn from Mrs Beeton's
original Book of
Household Management and
have been updated for the
21st-century kitchen.
Combined with sound,
modern advice on how to
source good food, plus
detailed information on
ingredients and
equipment, and
illustrations of all the
techniques required.
Ideal for: The go-to
mini-book for any
aspiring or experienced
home cook. This hardback
book has 96 pages and
measures: 19.6 x 16.2 x
1.2cm.
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-
Marguerite Patten is one
of Britain's best known
and best loved cookery
writers. She is the
author of over 170 books
and numerous newspaper
and magazine articles.
Her "Cookery in Colour"
was first published in
1960 and with sales of
over 2 million copies has
broken all records in
cookery book publishing.
She was awarded an OBE in
1991 for 'services to the
art of cookery' and in
addition she received
Lifetime Achievement
Awards in 1995 from the
Guild of Food Writers,
in 1996 from the Trustees
of the Andre Simon Award,
in 1998 from the BBC
Good Food Awards and in
2007 Woman of the Year
Lifetime Achievement
Award. Here she turns her
attention to one of her
real true passions - the
classic cookery of the
British Isles. From
traditional breakfasts,
to high teas, from
roasts to hearty soups
she has selected a
collection of over 400 of
her favourite recipes
showing the enormous and
exciting variety of
British produce and
cooking. She covers
soups, fish dishes,
meat, poultry and game,
vegetables, salads and
savoury dishes as well as
puddings, baking and
preserves. Marguerite
Patten's career spans
more than half a century
and began before World
War II working for the
Ministry of Food. She had
a weekly television
programme in the early
days of broadcasting in
the late 1940s and
throughout the 1950s.
Since then she has
lectured, given
countless thousands of
demonstrations and
written articles and
cookery cards and many,
many successful books.
She celebrated her 90th
birthday in 2005 but
still works full-time and
lives in Brighton.
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World Kitchen India
explores the ways in
which geography,
climate, culture,
religious observance and
tradition have shaped one
of the world's most
popular cuisines. It
takes a look at the
behind-the-scenes world
of farmers and fishermen,
street food vendors and
home cooks, whose
passion for produce helps
maintain and reinterpret
the regional styles and
flavours of India's rich
and varied food. More
than 100 recipes include
tiffin, rice and grain
dishes, curries,
breads, vegetable
accompaniments and
sweets.
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This is a wonderfully
illustrated look at
Victorian food and
kitchen life. It covers
topics ranging from
cook's relations with her
mistress to classic
Victorian menus. It
includes traditional
cooking techniques that
are being revived today.
A charming evocation of
Victorian Kitchen life,
with details of the
ingredients - fresh and
packaged - the menus,
equipment and the kitchen
regulars, from cook to
passing tradesmen. With
wonderful illustrations
of Victorian food
packaging and
advertising, this is a
great nostalgic look at
life below stairs in the
age of Victoria. It
includes topics from the
patent marmalade machine
to the early
anti-bacterial
preparations.
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-
An inspirational book
dedicated to learning the
art of the master
chocolatiers. This
easy-to-follow guide,
full of practical tips
and advice, shows you
how to recreate in your
own kitchen an
irresistible array of
desserts and treats all
made with chocolate: from
mousses and pralines to
cakes and decorations.
Follow the step-by-step
instructions and you too
will discover the endless
possibilities of cooking
with chocolate. Starting
with the basics, this
richly illustrated book
begins with a detailed
section on the essential
techniques for achieving
the best results every
time. Your confectionery
course culminates with an
extensive choice of over
100 recipes for preparing
mouthwatering biscuits,
pastries, custards and
chocolate treats. Unleash
your passion for
chocolate!
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-
A culinary and cultural
journey through Mexico in
the CREATIVE COOKING
LIBRARY series, with 70
recipes which reflect the
different facets of
Mexican cooking. Includes
step-by-step photography,
hints and tips, and
information on
ingredients, preparation
and regional variations.
Availability: In Stock
£0.99
Available
-
Something for the Weekend
is a hugely successful
Sunday morning BBC
series; a
cookery-come-chat show
hosted by Tim Lovejoy and
top chef Simon Rimmer. In
this, the first cookbook
from the series, they
have taken 60 recipes
from the show's most
popular feature to create
the ultimate cookery book
of laid backbrunch meals.
Chapters include recipes
for all occasions,
whether you're slumped on
the sofa with the
hangover from hell or
you've got the in-laws
round and want to make a
good impression, or
perhaps entertaining
someone special. Dishes
include Tim's favourite
'service station' Scotch
Eggs and Sausage Rolls as
well as blueberry
Pancakes, Mushroom and
Parmesan Torte, Meat
Feast Calzone and tomato
and Mozzarella Cakes.
Whether you're craving
carbs, fancy something
sweet or feel like a
healthy start to the day,
Tim and Simon make it
effortlessly easy to cook
up something delicious.
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William Yeoward's passion
for good company and
sumptuous dining is the
inspiration behind the
vivacity, fun and
elegance of his table
settings and the beauty
of his tableware designs
for which he is
internationally renowned.
The imagination and style
which William brings to
creating a convivial
atmosphere is
unsurpassed. In
"Entertaining", his
second book, William
shows you how to emulate
his sense of occasion
with 21 inspirational
table settings and menus
of delicious, seasonal
food to enrapture your
guests. He applies his
unique touch to creating
a Wedding Buffet and a
Christmas Lunch, but
also shows how more
mundane occasions can be
lifted into the realms of
fantasy and drama. Try
the Yeoward touch on your
al fresco dining with the
Car Boot Picnic and the
Boating Lunch; Make
Breakfast for Two a
memory to be treasured;
Create your own mood -
look at the sophisticated
elegance of Chic Dining
or the cracker-pulling
hilarity of the Fantasy
Breakfast. William's eye
for fabulous flowers and
mood-enhancing lighting
is matched by his use of
unexpected, and often
playful, elements.
Colourfully-feathered
masks, snowy owls and
glittering toadstools are
some of the surprises you
will find in this
lavishly-illustrated
book.
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It was, arguably, the
most famous restaurant in
the world and perhaps one
of the most significant
and influential ever: the
legendary 'el Bulli' in
Catalonia, which closed
in 2011, attained a
near-mythic reputation
for culinary wizardry.
But what actually went on
behind the scenes? What
was the daily reality of
life in the world's
greatest kitchen? The
Sorcerer's Apprentices
tells first-hand the
story of a young chef
enrolled in the
restaurant's legendary
training course. It shows
her struggle to adapt,
how she and the other
apprentices learned to
push themselves and the
limits of their
abilities, how they
adjusted to a style of
cooking that was creative
in the extreme and how
they dealt with the
pressures of performing
at the highest level
night after night. In
past years stagiares have
clashed with the severe
demeanour of Oriol
Castro, the restaurant's
chef de cuisine; others
have gone on to work at
the restaurant. One was
sent home each year,
unable to fit into the
high-wire act that is the
el Bulli kitchen.
Complicating things even
more, the stagiares
lived together in shared
apartments, so the
events and emotions of
their personal lives bled
more than usual into the
professional. The
Sorcerer's Apprentices
tells these smaller,
more human stories as
well. At its heart, The
Sorcerer's Apprentices is
a quest: it tells the
tale of a handful of
aspiring young people who
submitted themselves to a
grueling challenge in
order to be made better
by it. It also offers an
unprecedented,
behind-the-scenes look at
the most famous
restaurant in the world,
through the lens of those
who, ultimately, made
it work.
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You don?t have to go to
Spain to enjoy the
carefree Spanish
lifestyle. With 100 easy
to follow recipes, even
the most inexperienced
cook will be able to
recreate the authentic
flavours of Spain in
their own home. You will
find recipes for all
tastes and occasions
within these pages,
whether you want nibbles
to enjoy with a glass or
two of delicious Spanish
wine or dishes to feed a
whole family crowd for an
informal tapas party.
Relaxed, casual
entertaining has never
been or more enjoyable.
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One of those rare books
that really encourages
readers to eat their
greens - with Popeye's
well-known love of
spinach, this is the
perfect opportunity to
introduce a whole range
of nutritious recipes
that are as fun to make
as they are to eat.
Popeye fans can now
prepare a week's worth of
healthy meals, with
chapters on breakfast,
lunch and dinner. Other
chapters include
vegetarian recipes,
Swee' Pea's desserts,
snacks, smoothies and
seaside suppers. All
recipes are easy to make
with adult supervision
and feature spinach as a
main ingredient.
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Details: This title
features 140 delectable
dishes shown in 250
stunning photographs. You
can create sumptuous
desserts with this
irresistible collection
of 140 sweet recipes,
from elegant fruit tarts
to rich and indulgent
chocolate puddings. It
features a range of
classic dishes,
including Boston Banoffee
Pie, Tiramisu, Lemon
Meringue Pie, Bread and
Butter Pudding, Chunky
Chocolate Ice Cream and
Christmas Pudding. It
includes a
fully-illustrated
practical section that
gives you advice on
mastering techniques such
as making different types
of pastry and preparing
fresh fruit, and cooking
traditional sweet sauces
such as Creme Anglaise,
Brandy Butter and
Chocolate Fudge Sauce. It
offers step-by-step
instructions and an
inspirational picture of
the finished dish, as
well as cook's tips and
variations. It includes
complete nutritional
analysis for every
recipe. Desserts are an
irresistible treat that
can be the perfect way to
finish off any meal. This
book contains classic
recipes from around the
world, divided into
chapters covering Ice
Cream and Iced Desserts;
Cold Puddings; Pies,
Tarts and Cheesecakes;
Cakes, Gateaux and
Pastries; Fruit Desserts;
and Hot Puddings. You can
try such temptations as
Boston Banoffee Pie,
Tiramisu, Lemon Meringue
Pie, Bread and Butter
Pudding, Chunky
Chocolate Ice Cream and
Christmas Pudding. Also
included is a helpful
section of tips and
advice, including
techniques on making
different types of
pastry, preparing fresh
fruit, and mastering
basic recipes such as
Creme Anglaise, Brandy
Butter and Chocolate
Fudge Sauce. This book
will provide inspiration
time and time again for
making a glorious array
of delightful desserts.
Ideal for: An excellent
guide for those who enjoy
baking desserts. This
hardback book has 224
pages and measures: 21.7
x 18.7 x 2.4cm
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Details: 120 classic
recipes, from family
pies and tarts to
stunning desserts that
are perfect for
entertaining. Includes
recipes for every type of
pastry from shortcrust
and choux to puff and
strudel, plus practical
advice on preparing
fillings, and recipes
for great glazes and
sauces. Enjoy
mouthwatering teatime
pastries such as Mud Pie,
Summer Berry Tart and
Shoofly Pie, and
discover international
classics such as Tarte
Tatin, Steak and Kidney
Pie with Mustard Gravey,
Mini Mille-fueille and
Boston Banoffee Pie. A
comprehensive guide to
the art of pastry making
includes all the
information you need to
make perfect pastry every
time, and with
step-by-step instructions
for techniques such a
kneading, shaping and
trimming. Ideal for: An
excellent guide for the
pastry baker. This
hardback book has 224
pages and measures: 21.7
x 18.7 x 2.4cm
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The definitive guide to
types and cuts,
preparation and cooking,
with over 100 classic
meat and poultry recipes.
A comprehensive
identification guide to
all the basic joints and
cuts, with culinary
uses, nutritional facts,
and essential
information about buying
and storing. Over 100
recipes suitable for
every occasion, from
breakfasts and brunches,
midweek family meals and
relaxed weekend lunches
to formal dinners, quick
suppers, and festivals
and celebrations.
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Italy is a land of
appetite, where life is
embraced with passion,
and food prepared with
generosity and joy. But
the cuisine is hard to
define, as each region
has its own rich culinary
traditions and so deep is
the belief of locals that
their food is the best,
that often Italy's finest
dishes are unknown from
one place to the next.
Jacob Kenedy, a
self-avowed culinary
magpie, travelled the
length and breadth of the
country over the course
of a year, gathering up
his favourite recipes
many of them obscure,
some bizarre, all
utterly delicious. Like
the menu at Bocca di
Lupo, Jacob's
award-winning London
restaurant, this book is
a thrilling, exotic
journey through the true
flavours of Italy: the
hearty risotti of the
north, the exquisite
shellfish of the Veneto,
the earthy sausages of
Bologna, the fried
street food of Rome, the
baroque desserts of
Naples and the
Arab-influenced sweets of
Sicily.
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Perfect the art of
soup-making with this
collection of delectable
recipes for soups,
broths, chowders,
bisques, consummes and
gumbos. A fully
ilustrated reference
section describes the
equipmentyou will need,
and explains how to make
stocks, select the best
ingredients, thicken
soups and add garnishes.
Each beautifully
photographed and
easy-to-follow recipe
features a complete
nutritional analysisto
help you plan your meals.
Sensational soups for all
occasions from light and
refreshing chilled soups
for summer to
heartwarming main-meal
soups for winter.
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This collection of
portraits has been
created in the name of
Teenage Cancer Trust and
predominantly features
those artists who have
supported the charity
over the years, whether
taking part in the annual
Royal Albert Hall shows,
visiting wards, donating
a multitude of gifts from
signed amps to signed
sunglasses or getting
involved in projects such
as Love Music Love Food.
Artists new to the
charity have become
involved with the project
and their relationship
with Teenage Cancer Trust
started here at Love
Music Love Food. It's a
great testament to
Teenage Cancer Trust that
these artists feel
passionately about
supporting the charity to
the point that they'll be
smothered in Marmite,
have their knees nibbled
by sheep, cuddle
chickens or get pelted
with Dayglo cupcakes to
help make a difference.
We salute and thank you
for being a part of this
project. Dig in to the
food that makes the stars
shine - starring Brett
Anderson, Johnny
Borrell, Buzzcocks,
Biffy Clyro, Roger
Daltrey CBE, Brandon
Flowers, Noel Gallagher,
Ellie Goulding,
Professor Green, Mick
Hucknall, Kelly Jones,
Alex Kapranos, Kasabian,
Juliette Lewis,
Madness, Mani, Brian
May, Paul Oakenfold,
Sir Cliff Richard,
Francis Rossi OBE,
Siouxsie Sioux,
Sugababes, Tinie Tempah,
Bullet For My Valentine,
White Lies, We Are
Scientists, Paul Weller,
Rob Zombie & many more.
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Published in more than 20
languages, the hugely
successful Essential
series has now been
revised with stunning new
contemporary design and
photography. Still an
indispensable reference
library for enthusiastic
beginners and advanced
cooks, it provides a
comprehensive guide to
cooking techniques,
expert tips and hundreds
of timeless recipes.
Essential Desserts is
where you will find
everything from the
perfect fruit pie to
deliciously rich
cheesecakes, the classic
souffl?, comforting
puddings and elegant
chocolate creations.
Packed with ingredient
and utensil information,
step-by-step photography
and easy-to-follow and
inspiring recipes this
book is the ultimate
guide to all sweet
endings. Key points: Over
220 indulgent recipes;
filled with expert tips,
comprehensive techniques
and step-by-step
photography; contains
special spreads for
dessert success including
making perfect pastry,
chocolate decorations and
simple sweet sauces.
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In this melting pot of
different cuisines, Paul
Merrett offers dishes
inspired by his travels
abroad, his home cooking
and his experience in
some of the UK's top
restaurants. His personal
collection of recipes in
Spice Odyssey is united
by a bold and inventive
use of spice and includes
such dishes such as Salt
and Pepper Squid with a
Papaya, Chilli and
Coriander Salsa and Sri
Lankan Chicken Kotu.
Interspersed with
anecdotal and amusing
stories of his travels to
African spice markets and
Asian spice gardens
(along with discoveries
closer to home), it
includes a wealth of tips
on storage, buying,
grinding, dry-frying,
rubs and marinades, as
well as fascinating facts
on the history of spices.
From Zanzibar Fish Curry
and 25-minute Veggie
Tagine to Coconut and
Lemongrass Panna Cotta,
the subtle aromas and
fiery flavours on offer
will inspire you to cook
something new.
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All of us have recipes,
given to us by friends or
handed down from
generation to generation,
that make up our
culinary comfort zone. In
'Supper with Rosie',
Rosie shows us how to
make them really our own.
She brings together
dishes taught her by her
mother and friends and
picked up on her travels,
and shows us how to
experiment with food and
to have fun while doing
so. Her recipes blend
old-fashioned principles
of frugal cooking - using
seasonal and store
cupboard ingredients -
with a multicultural
influence to bring you
accessible dishes full of
flavour. Chapters
include: Weeknights In -
everyday, inexpensive
suppers for 2 - 3 people;
Feasts of Plenty -
impressive meals for
larger numbers; A Bowl of
Comfort - dishes for when
you need cheering up;
and, The Sunday Cook-off
- recipes for when you
have time to indulge in
the pleasure of cooking
from preserving, to
baking a luxurious cake.
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Anna Del Conte is the
doyenne of Italian
cookery, beloved by food
writers including Nigella
Lawson and Delia Smith.
Italian Kitchen is a
classic Italian cookbook
and essential for every
home cook. It brings
together over 100
mouth-watering recipes
for gleaming antipasti,
earthy risottos, gutsy
pasta sauces and
sumptuous dolci into a
bible of classic Italian
cooking. Effortlessly
stylish yet unfussy,
they are the essence of
any self-respecting
Italian kitchen and
provide the fundamentals
of Italian cooking.
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With a comprehensive
introduction and
information on picking
the best steak, how to
cook it to perfection and
which cuts to choose for
your chosen dish, this
fabulous book will have
you cooking steak like a
pro in no time! Cook
restaurant quality steak
dishes at home with
no-nonsense recipes and
easy to follow step
images.
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Fed up of posh parfaits?
Gorged on granita? Tired
of tiramisu? It's time to
celebrate the puds that
made Britain great! With
over 140 classic recipes
from the world-famous
pudding club, from
steamed syrup sponges to
classic fruit crumbles,
spotted dick to jam roly
poly, school-dinner
favourites like rice
pudding, to regional
classics like Bakewell
tart and Sussex pond
pudding, these simple,
scrumptious recipes
celebrate our majestic
pudding heritage.
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This book offers a
collection of great ideas
for grilling, stewing,
barbecuing, roasting,
poaching and stir-frying
one of the most versatile
and nutritious meats
available. There are also
recipes for all occasions
- cooking for crowds,
cooking for two, midweek
suppers and family
dinners. Over 100
triple-tested recipes in
a new full-colour cookery
series, featuring the
most popular recipes from
the GH Institute Kitchens
- tried, tested,
trusted recipes that are
guaranteed to work first
time every time.
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The West Country is
justly famous for its
wide variety of delicious
ciders. Over the last
thirty years there has
been a quiet revolution
in the area with a steady
growth in cider
producers, from small,
local companies to
well-established outfits
pumping out millions of
gallons a year. In this
book, James Crowden
charts the development of
cider making in the West
Country, from the
sixteenth century monks
to the diverse industry
of today. Crowden takes
us on a tour around the
beautiful and fragrant
West Country orchards,
outlining the differing
manufacturing methods,
and investigates the
differences between a
farm-house cider and an
industrially manufactured
one. He shows how the
best cider makers
translate their passion
into the process and
treat each different
batch of cider like
winemakers would a
vintage. He also takes a
look at the rise of perry
making and profiles the
companies dedicated to
getting the best out of
the West Country pears.
"Ciderland" includes
comprehensive summaries
and descriptions of every
cider and cider producer
in the West Country and
covers topics such as
cider folk traditions and
remedies, placing cider
making firmly within the
local culture.
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Recently awarded two
coveted Michelin stars
for his eponymous fish
restaurant in Rock,
Cornwall, Nathan Outlaw
is one of the most
exciting upcoming chefs
in Britain today. British
seafood is his passion.
His style of cooking is
unique and simple,
allowing the individual
flavours of the
ingredients to shine
through. Sourcing
sustainable fish and
local produce in season,
he uses his considerable
flair to take simple fish
cooking to new heights.
In Modern British Seafood
Nathan shares the secrets
of his unique approach
and provides a tempting
collection of original
recipes. Beginning with a
guide to sourcing and
buying, followed by a
step-by-step guide to
preparing all types of
fish and shellfish, he
then explains cooking
techniques, showing how
to pan-fry, grill,
bake, steam, barbecue
and deep-fry fish to
perfection, avoiding the
pitfalls of overcooking.
The core of the book is
divided into the four
main groups: flat,
round, oily and shell
fish, and within this
structure 30 fish are
dealt with individually.
The descriptive text for
each tells you the
optimum size to buy and
eat, the best cooking
methods and which herbs,
seasonings and sauces go
with each fish, allowing
you to create a dish
quickly and simply. Then,
for each fish, Nathan
gives 2-3 recipes,
ranging from everyday
quick dishes he cooks at
home, through recipes
for leisurely lunches or
dinners with family or
friends, to signature
dishes from his
restaurant - the sort you
might cook for a dinner
party. In all there are
over 100 recipes, all
easy to replicate at
home. Photographed on
location in Cornwall,
this superb new fish
bible also has a real
sense of place.
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What do brownies,
lamingtons, meringues
and monsters have in
common? They all taste
better on sticks! Make Me
Cake & Cookie Pops
introduces readers to
this delightful new
baking trend with
easy-to-follow recipes
and loads of fun
decorating ideas. This
next book in the Make Me
series is dedicated to
every kind of 'pop' with
chapters on cookie pops,
cake pops, party pops
and super-simple pops.
From fancy afternoon teas
to children's birthday
parties, Make Me Cake
and Cookie Pops will
inspire fun at any
occasion. Key points: a
new trend in baked sweet
treats; over 60 easy
recipes with clear,
achievable instructions;
fun, playful
photography; all recipes
triple tested for
guaranteed success
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Details: Homemade
preserves are delicious,
easy to make and a
delight for the whole
family. They are
increasingly popular
today, with the current
accent on real foods,
the concern about the
origin of what we eat and
what has gone in it, and
the growing respect for
the methods and
foodstuffs of our parents
and grandparents. This
book will help you ensure
that the shelves of your
store cupboard will
always be full of
evocative, flavourful
condiments and
confections made, jarred
and decorated in your own
kitchen. Fresh, bright
and contemporary, this
beautiful new cookbook is
filled with 140 recipes
covering every kind of
preserve and savoury
pickle, from jams and
jellies to relishes and
chutneys. There are
specific chapters on Jams
and Conserves; Sweet
Fruit Jellies;
Marmalades; Curds,
Butters and Cheeses;
Sweet Fruit Preserves;
Pickles; Chutneys;
Relishes; Savoury
Jellies; Sauces and
Mustards. Whether you
favour Damson Jam,
Spiced Cider and Apple
Jelly, and Lemon and
Ginger Marmalade or Pear
and Vanilla Butter, Tart
Tomato Relish, and
Tarragon and Champagne
Mustard, this book will
be a constant delight and
inspiration. Fully
illustrated with 220
glorious images, each
recipe is easy to follow,
and explains which
dishes your preserves are
most suited to accompany.
A guide to ingredients
and techniques rounds off
this beautiful volume,
showing you which fruits
and vegetables are most
suitable to work with and
how to preserve them
using salt, sugar,
alcohol and vinegar.
Ideal for: An excellent
guide for those looking
to make preservers. This
hardback book has 224
pages and measures: 21.7
x 18.7 x 2.4cm
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In Real Thai, top
Southeast Asian
broadcaster, TV chef and
food writer, Terry Tan
gathers together forty
years of experience with
his collection of over
thirty authentic, simple
to prepare and inspiring
recipes. The book
features popular
restaurant classics
alongside more obscure ?
but no less delicious ?
recipes. The Thai store
cupboard makes an
invaluable reference
guide and demystifies
many of the ingredients
found in the recipes,
and explains how to use
them. Each recipe is
accompanied by
mouthwatering photography
and easy-to-follow
instructions, making
authentic, healthy Thai
cooking totally
accessible to the home
cook.
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There is something very
satisfying about bringing
people together for great
food and good company.
Packed with simple
recipes for everything
from brunch to pudding,
this book is all you need
to cook up a storm.
Beginning with Brunch,
there are some great
ideas to get a leisurely
morning off to a good
start. With favourites
like Waffles with Maple
Syrup Ice Cream and
savoury suggestions,
such as Warm Potato
Tortilla with Smoked
Salmon, you won't be
stuck for inspiration.
Starters include Lemon
Potato Latkes with
Gingered Avocado Creme.
Soups and Salads are
perfect for starters or a
meal in themselves. From
Butternut Squash Soup to
Seared Tuna Salad,
there's a recipe for
every season. The
Vegetables & Vegetarian
Mains chapter provides
plenty of ideas to tempt
the taste buds of both
vegetarians and meat
lovers. For a no-fuss
meal in a bowl, Pasta,
Rice & Noodles make
perfect, flavoursome
dishes. For main courses,
choose from Fish &
Seafood, Chicken & Duck
or Meat & Game. Steamed
Mussels with Garlic and
Vermouth, Coq au Vin and
Steak with Blue Cheese
Butter are just a few of
the delights on offer. A
meal is never complete
without Pudding, and
this tempting collection
of sweet treats will have
your guests coming back
for more. Finally, Party
Food & Drink offers a
selection of fingerfood
and cocktails - perfect
for a sophisticated
evening with friends.
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Dinner, or supper, is
an opportunity to unwind
and share your day with
your family and friends -
spending time talking,
laughing and enjoying
mouth-watering meals
(rather than rushing
around the kitchen,
frantically trying to
piece something
together). This book
shows you exactly how to
achieve that. Express
Dinners includes more
than 175 recipes and is
divided into 6 easy
chapters - for meals that
can be made in just 5,
10, 15, 20, 25 and 30
minutes each, from the
moment you start to the
finished meal on the
plate. In just 5 minutes,
for example, you can
you can whip up Garlic
Prawns with Sesame
Noodles or Crab with
Angel Hair Pasta for a
healthy
dinner-on-the-run, or
Chicken & Avocado
Tortillas in time for
your kids' supper. In a
mere 10 minutes, you can
serve up an Open Ricotta
Lasagne. Or cook up a
weekend feast your family
will love with 30-minute
recipes such as
Pesto-Crusted Lamb
Fillets or Chicken with
Rosemary & Roasted
Tomatoes. Forget
pre-prepared supermarket
convenience meals or
take-aways. Instead,
discover how to create
mouth-watering food from
scratch - all in the
flash of a pan. When you
get home late, and need
to feed your family
quickly; or when you want
to make something special
for friends but don't
want to spend ages in the
kitchen, try these
recipes. They're all full
of delicious home-made
tastes, all
significantly cheaper
than the shop-bought
versions and all made in
a matter of minutes.
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Following on from the
success of 101 Cakes and
Bakes, the Good Food
team have collected the
very best of their latest
recipes for cakes, tray
bakes, biscuits, loaf
cakes, muffins, tarts
and pastries that are
perfect for teatime or
whenever you want
something sweet and
delicious. There are
festive ideas and party
suggestions, celebration
cakes, a section
especially for
chocoholics and some
speedy ideas for a quick
sugar fix. Try Sticky
lime and coconut drizzle
loaf, Mango and
passionfruit roulade,
Marbled chocolate
brownies and Caramel
custard apple tart.
There's a delicous baking
recipe for everyone with:
Large and loaf cakes Tray
bakes and biscuits Fresh
fruit cakes Chocolate
cakes and bakes Small
cakes and muffins Tarts
and pastries All the
recipes have been tested
in the Good Food kitchen
and with simple
step-by-step
instructions, a
nutritional breakdown and
a full-colour photo to
accompany every idea,
you're guaranteed a
delicious bake every
time.
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Make Me Soups is a new
collection of
flavour-packed soups
which will take readers
on a culinary journey
with each new recipe.
From rich European
goulash with herb
dumplings to a refreshing
Spanish gazpacho, these
recipes will appeal in
summer and winter and are
versatile enough to act
as entrees or mains.
Chapters dedicated to
healthy, quick and
traditional soups will
cater to the
health-conscious,
time-poor and
flavour-seeking. A basics
section full of
accompaniments will also
help readers dress up
basic soups with seed
sprinkles and croutons or
make meals fun with
melted cheesy soldiers.
Key points: over 60 easy
recipes with clear,
achievable instructions;
fun, playful
photography; competitive
price point for impulse
or gift buyers; all
recipes triple tested for
guaranteed success.
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With a dab of bright
icing and a sprinkle of
colour, you can
transform drab sugar
cookies into glowing
planets, plain
marshmallows into scary
zombies and simple cake
pops into blooming
flowers. Full of
beautiful colour photos
and illustrated
step-by-step directions,
this guide will demystify
professional techniques
so that anyone can learn
how to pipe icing like a
pro and have fun with
fondant. YOU'LL LEARN HOW
TO CREATE: Milkshake cake
pops Barnyard animal
snack cakes Petit-four
presents Deep sea
creature cupcakes
Marshmallow villages and
much more! With the
lively inspiration and
foolproof directions in
this book, you can
discover how to
personalise any sweet
treat and turn your home
kitchen into a studio for
sugarlicious works of
art! Meaghan Mountford
has been a professional
cookie decorator for over
a decade. Her cookies
have appeared in the New
York Times, the
Washington Post, Modern
Bride and Chocolatier
magazine. She is the
author of Cookie
Sensations and lives in
Washington, DC, with
her husband and daughter.
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A fabulous collection of
75 of the world's
favourite recipes. A
superb range of meal
ideas from pilaffs and
paellas to side dishes,
stuffed rice, snacks,
and mouth-watering rice
puddings. Every recipe is
show step by step in
gorgeous colour
photographs
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The essential companion
to our 'Quick and Easy,
Proven Recipes' range,
'Calorie Counter' is an
invaluable guide to
keeping track of your
calorie intake - whether
you need to lose weight
or simply want to
maintain your figure. The
book begins with useful
information on what
calories are, how many
you need, how to eat a
healthy diet (including
the difference between
'healthy' and 'empty'
calories) and tips on
losing weight. It then
provides easy-to-use
lists of foods and
drinks, organized by
type of food, providing
the calorie content per
portion and per 100 g,
along with the fat
content per 100 g and a
'health rating' to aid
you in all-round healthy
eating.
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Satisfy your own sweet
tooth with this
delightful collection of
home-made confectionary
recipes. They're easy to
follow - with over 750
step by step pictures for
all 150 international
dishes. It starts with a
fascinating historical
introduction to the story
of sweets and chocolate.
Then you can make
anything from Mexican
Marzipan and French
Nougat to Pear Drops and
Peanute Butter Cups. A
very moreish,
mouthwatering book.
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From glittering palazzos
to humble seaside bars,
from the derelict and
forgotten islands to
thriving vineyards,
Manuela Darling-Gansser s
journey across Italy
reveals authentic recipes
and long-held food
traditions. Like its
landscape, Italy s food
is one of contrasts rich
spices, fresh herbs,
exquisite cheeses,
hearty pastas, decadent
desserts, and plenty of
oranges, lemons and
pistachios. And all
Italians would agree,
the best food is cooked
at home. Drawn from the
best of Italian cuisine,
Manuela s recipes are
always tempting and make
it easy to introduce the
flavours of Italy into
your home. Divided into
four chapters: Spring,
Summer, Autumn and
Winter, this collection
of Manuela s favourite
recipes is sure to become
a kitchen favourite.
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Everyone knows that
breakfast is the most
important meal of the
day. "Easy Breakfast &
Brunch" provides dozens
of ideas for every kind
of morning treat. Take a
little time to make your
own Granola or Muesli
Bars from the Fruit &
Oats chapter and you will
have the healthiest
breakfast, ready made,
for the following week.
The recipes in Sweet
Treats will satisfy even
the most decadent
cravings. Classic Belgian
Waffles rank alongside
modern twists, such as
Creamy Orange French
Toast. If you're after
savoury fare to stave off
a real hunger, then Big
Bites should fit the
bill. Tuck into some
Sausage and Bacon Rolls
or Fluffy Potato Pancakes
with Smoked Salmon. Spoil
someone special with some
Easy Eggs and make them
melt-in-the-mouth Creamy
Scrambled Eggs on Rye or
a Baked Brunch Omelette.
Whip up a batch of Fresh
Peach and Oat Muffins or
rouse the late-risers in
the house with the smell
of a lovingly baked
Cinnamon Raisin Nut Bread
from Fresh from the Oven.
Then smother the slices
of your freshly made
bread with a Perfect
Preserve. If the perfect
cup of coffee isn't for
you on a Sunday morning,
indulge in a refreshing
Pineapple Crush from
Delicious Drinks. And
when nothing else will
do, reach for the
Worcestershire sauce and
pour yourself a Bloody
Mary.
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Making sweet treats for
Christmas has never been
more fun! This
inspirational cookbook is
packed with recipes to
make delicious Christmas
sweet treats. The
illustrated step-by-step
instructions make baking
yummy food for Christmas
easy and fun! The
free-standing format
makes it easy to read the
recipes as you cook!
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This book will show you
how you can use the
fruits and herbs you can
grow in your garden, or
the fruits that you can
pick yourself from the
hedgerows, to make into
jars of delicious jelly
preserves - quickly,
easily, cheaply, and
without fuss. It will
enable even the true
beginner to understand
what to do, and feel
confident and proud of
their end product.
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This book celebrates the
culinary heritage of
Scotland with an
exploration of the
seasonal ingredients and
a collection of more than
60 authentic recipes.
After a brief introdution
on the history of
Scotland and Scottish
cooking, this book takes
a look at the various
ingredients that are
produced and cooked in
Scotland, from fish,
shellfish, meat and game
to fruit, vegetables,
dairy products and
drinks. The main part of
this book features a
selection of over 60
recipes, with over 250
beautiful colour
photographs display the
step-by-step techniques
as well as the finished
dishes, to allow you to
create perfect results
every time.
Availability: In Stock
£2.99
Denmark