'A collection of vibrant recipes'
Packed full of delicious, satisfying recipes and loads of meat wisdom, Carneval promises to give you a better understanding of how to source, cook and appreciate the meat that you eat. Full of delicious meat recipes from around the world, popular family favourites, such as Swedish Meatballs and Ragu Bolognese, rub shoulders with more unusual dishes, like Middle Eastern Kibbeh and Chinese Kung Pao Chicken.
Whether you want to master the art of a perfectly cooked steak, or transform cheaper, tougher cuts into silky, melt-in-the-mouth delights, Harry Eastwood encourages you to honour the whole animal and eat meat with joy and moderation. The very best way to do that is to make sure that every meat meal is a Carneval.
Let’s eat more salad! It’s fresh, colourful and healthy fast food. A far cry from the ‘rabbit food’ image of old, salads are now rightfully top of the menu. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to over 100 delicious, original and easy-to-make salads to see you through the year.
Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing.
From well-loved favourites to exotic delights inspired by Harry’s travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast – the whole year round.
Harry Eastwood has taken on the challenge of a lifetime: marrying her love of classic French cookery with a desire to maintain her waistline.
The Skinny French Kitchen is the result of Harry's year spent tasting, testing and tweaking the great French classics in her tiny Parisian kitchen up seven flights of stairs. Every recipe has been slimmed down to a fraction of its usual calorie cost without robbing it of flavour or its French character. From light and delightful Tarte aux Pommes and Mousse au Chocolat to irresistible Coq au Vin Blanc and Croque Monsieur, Harry has proved once again that fat and flavour don't always go hand in hand . . .
DELICIOUS WHEAT-FREE CAKES THAT WILL REVOLUTIONISE YOUR BAKING
Harry Eastwood loves cake: from light, fluffy Victoria Sponge to dark and delicious Forbidden Chocolate Brownies. In Red Velvet & Chocolate Heartache, she has fiddled, tweaked and thought outside the box to pioneer a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. Ginger Sticky Toffee Pudding made with parsnip, or Orange Squash Cupcakes made with butternut squash are bound to amuse and delight your tastebuds.
In this spirited cookery book, Harry shares her baking secrets and practical knowledge as a cook and as a food writer to prove that it is possible to have your cake and eat it.
Drop a dress size the easy way with healthy AND delicious recipes . . . eating well isn't a chore with Cook Yourself Thin.
With Cook Yourself Thin you really can have your cake and eat it. It's time to throw out those ready meals, step away from the microwave and discover how to cut calories without compromising on taste.
Forget calorie counting or hard-to-follow regimes: whether you want to lose a few inches, a few pounds, stay in shape or simply eat more healthily, this book offer tips, tricks and 80 delicious recipes to make it easy.
Figure out which foods are your downfall, swap them for fantastic skinny alternatives and watch the pounds drop off. Never has dieting been so easy or tasted so good!
'Their lose-weight philosophy is simple: shift the bulge and still indulge! You can see why we're giving it five stars' Heat
'Enjoy good grub at a fraction of the calorie cost' Sun
Harry's down-to-earth recipes make cooking effortless - Sainsbury's Magazine
Harry Eastwood's biggest passion is food; she believes in using the best ingredients and hates processed food. She loves chocolate. Gizzi Erskine grew up in Thailand and so she loves spices. She's also a huge romantic and expert in comfort cooking. Sal Henley is wonderfully down to earth but also very adventurous so loves to give a new take on a traditional recipe.Sophie Michell is the resident socialite who loves food to be quick to prepare and gorgeous on the plate.