978 results 1-20
Mastering bread and pastry at home, from sourdough to pizza, croissants to doughnuts.
Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more besides. Now, using this book, you can too, from the comfort of your own home. Divided into sections including English, French, Italian, American, Eastern European and Nordic baking, there are also chapters on sourdough, gluten-free baking and flatbreads. Last but not least, there is of course a chapter on doughnuts - everything you need to know to make Justin's famed 'pillows of joy' - from the classic vanilla custard to salted honeycomb.
Learn to bake with Britain's favourite women's fiction author Marian Keyes, in her startlingly honest cook-book Saved by Cake
Saved by Cake gives an extremely honest account of Marian Keyes' recent battle with depression, and how baking has helped her. A complete novice in the kitchen, Marian decided to bake a cake for a friend and that was it - she realized that baking was what she needed to do in order to get her through each day. And so she baked, and she wrote her recipes down, and little by little the depression started to lift, along with her sponges...
With chapters on cupcakes, cheesecakes, meringues and macaroons, chocolate cakes, fruit cakes and favourite classics, Marian's recipes are aimed firmly at beginner bakers, offering hints and tips to help along the way. Never patronizing, always honest and witty, accessible and full of fun, the bakes and cakes that Marian serves up in this cookbook will put a smile on your face and make you happy. From her Consistently Reliable Cupcakes and Very Chocolately Macaroons, to the ease of her Fridge-set Honeycomb Cheesecake, you will want to have a go at making all of Marian's recipes. The shoe and handbag biscuits particularly. Very covetable. Very Marian.
'Medically speaking, there is no such thing as a nervous breakdown. Which is very annoying to discover when you're right in the middle of one. Whatever was going on with me, I had to wait it out. I had to find ways of passing the time until I was restored to myself again. So I baked a cake - a chocolate cheesecake, as it happens. And I enjoyed making it so much that I baked another. And another' Marian Keyes
‘I adore Meades’s book . . . I want more of his rule-breaking irreverence in my kitchen.’ New York Times
‘The Plagiarist in the Kitchen is hilariously grumpy, muttering at us “Don’t you bastards know anything?” You can read it purely for literary pleasure, but Jonathan Meades makes everything sound so delicious that the non-cook will be moved to cook and the bad cook will cook better.’ David Hare, Guardian
The Plagiarist in the Kitchen is an anti-cookbook. Best known as a provocative novelist, journalist and film-maker, Jonathan Meades has also been called ‘the best amateur chef in the world’ by Marco Pierre White. His contention here is that anyone who claims to have invented a dish is delusional, dishonestly contributing to the myth of culinary originality.
Meades delivers a polemical but highly usable collection of 125 of his favourite recipes, each one an example of the fine art of culinary plagiarism. These are dishes and methods he has hijacked, adapted, improved upon and made his own. Without assuming any special knowledge or skill, the book is full of excellent advice. He tells us why the British never got the hang of garlic. That a purist would never dream of putting cheese in a Gratin Dauphinois. That cooking brains in brown butter cannot be improved upon. And why – despite the advice of Martin Scorsese’s mother – he insists on frying his meatballs.
Adorned with his own abstract monochrome images (none of which ‘illustrate’ the stolen recipes they accompany), The Plagiarist in the Kitchen is a stylish object, both useful and instructive. In a world dominated by health fads, food vloggers and over-priced kitchen gadgets, it is timely reminder that, when it comes to food, it’s almost always better to borrow than to invent.
Published: 6 Apr 2017
Wild Food from Land and Sea contains over eighty main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. There are recipes for starters, fish dishes, meat dishes, puddings, pasta, risottos and pastries. This book reveals that behind the hype, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profund originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and is full of brilliant tips based on his incomparable feeling for the potential in natural foods from land and see.
Marco's innumerable tips on adapting recipes to suit your ingredients ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.
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't source locally. Discover when to get the finest nectarines or the best month to treat yourself to Vacherin cheese.
This book contains appetising recipes collected from all over India. They reflect a traditional view in which each daily act - including preparation, cooking and eating - forms a part of the divine gift of life.
The creative use of foods and spices, and the variety of vegetable cooking techniques, allow the enthusiast to choose a delightful and well balanced menu for every day of the year.
Published: 27 Jan 2005
Published: 5 Jun 2003
Published: 4 Jul 2002
In this superb book Frances Bissell has compiled a classic compendium of over 200 delicious recipes, for beef, veal, pork, lamb, poultry and game. Here are tempting slow-cooked braises and stews to enjoy for a winter Sunday lunch, light and quick one-course meals to rustle up at the end of the working day, and sauces, preserves and accompaniments to lend a new twist to traditional dishes
In addition, she gives invaluable advice about finding and buying the best ingredients, all the various cuts and joints and how to get the best from them, equipment, roasting charts and how to joint and carve.
Published: 2 Sep 1999
Published: 30 Sep 2004
J S Maria (Author)The Chinese are superb at developing inventive ways to prepare vegetables - as delightful to the eye as to the palate. Included here is a wonderful selection of over 200 meatless recipes from all regions of China. They are easy to prepare and use easy-to-find ingredients. Each of the twelve ingredient categories of authentic Chinese cooking is represented.
Published: 1 Jul 1983
The winner of the Glenfiddich Best Food Book Award leads is on a dazzling culinary tour around the world and through history - from the fifth century BC to the present day.
Presented by subject - including 'Food and Sex', 'Bread', 'Rants' and 'Dessert' - and illustrated with Kurlansky's own pen-and-ink drawings as well as classic photographs, this wonderful collection, like the very best meal, is varied, delicious and uniquely satisfying.
Sir Ernest Shackleton could never have imagined his name being closely associated with whisky, certainly not in the title of a book. Rarely did he consume strong drink. On his expeditions, he tolerated a ‘mild spree’ at times of celebration. But that was all. Drinking to excess appalled him. From an early age, growing up in a teetotal home, he was wary of alcohol. How, then, must he have felt about signing an order for twenty-five cases of whisky — 300 bottles — for his 1907–09 British Antarctic Expedition?
Shackleton’s Whisky follows the story of the Rare Old Highland Whisky taken south on his Nimrod expedition. It celebrates the extraordinary achievements of men exploring an extraordinary place. It dips into the human-interest stories of polar life in the ‘heroic era’ of Antarctic exploration. Shackleton once wrote of his interest in documenting ‘the little incidents that go to make up the sum of the day’s work, the humour and the weariness, the inside view of men on an expedition’. Here is one such account, based largely on what he wrote and said about the expedition and also on what the members of his expedition wrote, for most participants kept a diary or journal.
Antarctic exploration and whisky, in their own way, are both steeped in history, maturity, endurance, character, and technology. Both have a worldwide following, millions of fans. Their pathways coincided on the British Antarctic Expedition 1907-09. With the recovery 100 years later of three cases of Scotch from icy entombment under the hut at Cape Royds and the subsequent return of three bottles to Scotland for sampling, analysis and a near-magical replication, the relationship of whisky and Antarctic exploration came sharply into focus, making a unique odyssey to the end of the Earth and back.
Compendious, informative and engaging, Kitchen offers feel-good food for cooks and eaters that is comforting but always seductive, nostalgic but with a modern twist - whether express-way easy-exotic recipes for the weekday rush, leisurely slow-cook dishes for weekends and special occasions, or irresistible cakes and cookies in true "domestic goddess" style. It answers everyday cooking quandaries - what to give the kids for tea, how to rustle up a meal for friends or an impromptu kitchen party in moments, or what to do about those black bananas, wrinkled apples and bullet-hard plums - and since real cooking is so often about leftovers, here one recipe can morph into another...from ham hocks to pea soup and pasties, from braised chicken to Chinatown salad. This isn't just about being thrifty but about being creative and seeing how recipes evolve.
As well as offering the reader a mouthwatering array of inspired new recipes - from clams with chorizo to Guinness gingerbread, from Asian braised beef to flourless chocolate lime cake, from Pasta ala Genovese to Venetian carrot cake - Nigella rounds up her kitchen kit must-haves (and, crucially, what isn't needed) in the way of equipment and magical standby ingredients. But above all, she reminds the reader how much pleasure there is to be had in real food and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple, delicious recipes to make life less complicated.
The expansive, lively narrative, with its rich feast of food, makes this new work a natural 21st-century successor to Nigella's classic How To Eat, this time with a wealth of photographs from the instructive to the glorious, and accompanied by a BBC TV series.
190 recipes, including over 60 express-style at 30 minutes or under.
Nigella Collection: a vibrant new look for Nigella’s classic cookery books.
‘No matter how much of a hurry I'm in, or how little time I have, I am never willing to sacrifice flavour: everything I eat has to be delicious.’
Nigella Lawson (‘Queen of the Kitchen’ – Observer Food Monthly) brings you deliciously quick recipe inspiration for your family and friends – from simple family meals and easy recipes for two to dinner party ideas and effortless entertaining.
Whether you’re cooking on a budget or planning a feast, Nigella Express makes shopping, cooking and – most importantly – eating a pleasure, not a pain. With over 100 easy meal ideas, from chicken recipes and pasta dishes to chocolate puddings and delicious cakes, you’ll never be short of inspiration, however busy your day might be.
With luscious photography, evocative food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.
Everyday Easy - simple suppers
Workday Winners - dinner ideas for friends
Retro Rapido - classic recipes made simple
Get Up and Go - breakfast food
Quick Quick Slow - slow cooking or cooking in advance to save you time
Against the Clock - instant meals with intense flavour
Instant Calmer - healthy recipes to soothe your soul
Razzle Dazzle - quick and easy party menus
Speedy Gonzales - fast Mexican feasts
On the Run - packed lunches and picnics
Hey Presto - instant Italian meals
Holiday Snaps - Christmas and entertaining recipes
Storecupboard SOS - larder, fridge and freezer standbys
Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family.
Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family.