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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient
Whether you like your chocolate to be milk or dark, in a bar or in
a cake, there is one thing that's certain: we are all hooked on
this tantalizing treat. Indulge all your chocolate cravings in this
tempting collection of recipes, fascinating facts and memorable
musings on the most sumptuous of sweets.
Brunch at Brother Marcus is a weekend institution in London, and
here in their first book you can find out why. Tas and Alex take
the flavours of the Eastern Med to make dishes worth getting out of
bed for, from simple favourites like Menemen - a spicy scrambled
eggs made with peppers and tomatoes - to the sublime: think Pulled
Lamb Flatbreads or Rosti with Fried Chicken and Eggs. Brunch with
Brother Marcus also features recipes to make your own yoghurt,
pickles, salt beef and breads as well as a drinks chapter that
delivers both smoothies and fortifying cocktails such as the
Brother Mary, or the alcohol-free Pomegranate Ginger Beer (sure to
put a skip in your step). And there are sweets too, including
traditional Baklavadika and a truly divine Portokalopita, an
extraordinary orange filo pastry cake. You won't want to brunch
with anyone else.
Bask in the beauty of the forest (or your backyard) with the Men
with the Pot as you create memorable, mouthwatering meats, rustic
bakes, and more over your campfire or on your grill. People often
ask the Men with the Pot "what's behind the name?" The answer is
simple: when they started out, they were just two men with one pot
who wanted to do something big! Their aim was to light a fire and
inspire others to follow the same path-cooking whatever brings them
joy. Kris and Slawek's eye-catching videos have done just that,
propelling that humble idea into a concept reaching tens of
millions of fans every month. Men with the Pot Cookbook brings that
same spirit to the page, with their first collection of recipes in
print. Chapters and recipes include: Forest Cooking Around the
World: Chicken Alfredo, Gnocchi Two Ways, Polish Rolady, Paella,
Forest Takeaway, Tagliatelle Ragu, Campfire Ravioli Forest Baking:
Sausage Rolls, Skillet Pizza, Forest Pretzels, Baked Camembert in
Forest-Made Bread, Focaccia Bread, Campfire Donuts Chicken, Turkey,
and Duck: Forest-Fried Chicken, Honey Mustard Chicken Quarters,
Duck Breasts with Smashed Potatoes, Chicken From Hell Meat Madness:
Tomahawk Steak, Perfect T-Bone Steak, Tropical Pork Ribs, Pineapple
Pork, Lamb Chops with Pomegranate Sauce, Campfire Irish Stew From
the Sea and Into the Forest: Pastry-Wrapped Salmon, Fish Curry, Cod
Fillets Wrapped in Bacon, Drunk Salmon, Prawn Pasta, Fish and
Chips, Herb-crusted Cod Sandwiches, Tacos, Quesadillas, and More:
Chicken Fajitas, Smoked Pork Belly Sandwich, Dirty Cheeseburger,
Steak Sandwich, Best Meatball Sandwich, Chicken Quesadillas with
Forest-made Tortillas, Cheese Tacos Throughout the book, you'll
also learn some bushcraft, from lighting a fire to making a
campfire spit or cooling rack from found wood. And of course, there
are plenty of photos from their forest kitchen, which means even a
simple weeknight meal is sure to take you away from the ordinary.
The Sunday Times bestseller that explains the new science behind
weight loss and how we can get in shape without counting calories.
'A compelling look at the science of appetite and metabolism' Vogue
'This book tells us the truth about weight loss' Dr Rangan
Chatterjee _______________ We've all heard the golden rule: eat
less, exercise more and you'll lose weight. But what if it isn't
that simple? For over two decades, weight loss surgeon Dr Andrew
Jenkinson has treated thousands of people who have become trapped
in the endless cycle of dieting. Why We Eat (Too Much), combines
case studies from his practice and the new science of metabolism to
illuminate how our appetite really works. Debunking myths of about
body and systematically explaining why dieting is
counter-productive, this unflinching book investigates every aspect
of nutrition: from the 'set weight point' that is unique to all of
us, to good and bad fats, and from how genes impact our weight to
how our hormones are affected after a diet ends. With a new chapter
about the link between obesity and COVID-19, this incredible book
will help you understand your body better than ever before.
_______________ 'Articulate, clear, a joy to read, this is a book
that really needed written' Joanna Blythman, author of Swallow This
'Highly persuasive . . . a radical approach to weight loss' Sunday
Times 'Debunks the myths around dieting and weight-loss' Telegraph
The Italians have a secret . . .
There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime.
With a stunning cover design to celebrate its 10-year anniversary, The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s incredible black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.
A striking fusion of design and food, The Geometry of Pasta tells you everything you need to know about cooking and eating pasta like an Italian.
Celebrate one of life's simplest pleasures in Pasta et Al: The Many
Shapes of a Family Tradition, a joyous cookbook featuring 60
classic recipes for handmade pasta. Alec Morris was taught how to
cook fresh pasta by his nonna as a child, and now carries on the
tradition every Sunday with his young sons, Aldo and Elio. The
weekly family ritual became a successful blog, which grew into an
international community drawn together by an irresistible blend of
recipes served with a pinch of humour, plenty of heart, and some
delightfully meddling little hands. Join Al, Al and El and discover
how to make over 30 different pasta doughs and 42 different pasta
shapes – long, short, big and flat, small and squishy, and filled
– with step-by-step tutorials and a range of delicious recipes
from green lasagne to spiralled cappellacci, showstopping agnolotti
and the perfect carbonara. This vividly photographed, brilliantly
written guide is a snapshot of love and loss, old traditions and
new beginnings, and treasured Italian cooking. Pasta et Al will
inspire new and seasoned pasta-makers alike to create memorable
traditions of their own.
A stylishly illustrated compendium of 100 herbs, designed to enrich
our understanding of all their uses. This isn't just a book for the
kitchen - it's for the greenhouse, the medicine cabinet, the coffee
table... Award-winning designer Caz Hildebrand's Herbarium is a
21st-century reboot of the traditional herbal compendium. The
visual genius behind the international bestseller The Geometry of
Pasta, she has created abstract forms and vibrant colours to
illustrate 100 essential herbs and to reveal their hidden
properties. From bergamot, comfrey and dill to sassafras, vervain
and wasabi, all types of herbs are covered; each is explained
through the fascinating history of their uses and symbolism. There
are tips on how to use them as seasonings and how to create healing
potions, as well as advice on when and how to grow them. Herbarium
celebrates all facets of herbs and all their life-enhancing
properties.
Richard is a middle-aged Englishman who runs a B&B in the Val
de Follet. Nothing ever happens to Richard, and really that's the
way he likes it. Until scandal erupts in the nearby town of
Saint-Sauver when its famous restaurant is downgraded from three
'Michelin' stars to two. The restaurant is shamed, the town is in
shock and the leading goat's cheese supplier drowns himself in one
of his own pasteurisation tanks. Or does he? Valerie d'Orcay, who
is staying at the B&B while house-hunting in the area, isn't
convinced that it's a suicide. Despite his misgivings, Richard is
drawn into Valerie's investigation, and finds himself becoming a
major player.
TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a.
The Pasta Queen, presents a cookbook featuring the signature pasta
tips and tricks that are 100% authentic to Italian traditions-and
just as gorgeous as you are. In the first-ever cookbook from TikTok
star and social media sensation Nadia Caterina Munno-a.k.a. The
Pasta Queen-Nadia is opening the recipe box from her online
trattoria to share the dishes that have made her pasta royalty. In
this delectable antipasto platter of over 100 recipes, cooking
techniques, and the tales behind Italy's most famous dishes (some
true, some not-so-true), Nadia will guide you through the process
of creating the perfect pasta, from a bowl of naked noodles to a
dish large and complex enough to draw tears from the gods. Whether
it's her viral Pasta Al Limone, a classic Carbonara, or dish that's
entirely Nadia's-like her famous Assassin's Spaghetti-The Pasta
Queen's recipes will enchant even the newest of pasta chefs.
Featuring a colourful tour of Italy through stunning photographs
and celebratory tales of the country's rich culinary heritage,
along with stories about Nadia's own life and family, The Pasta
Queen is a cookbook that will warm your heart, soothe your soul,
and spice up your life. And best of all? It's just gorgeous.
Now it couldn't be easier to transform a bowl of pasta or noodles
into an inspired family meal. This book has every recipe you need
to create a delicious and nutritious meal for any occasion, be it a
simple lunch-time pasta salad, or a spicy noodle supper. With over
100 mouth-watering recipes, no kitchen shelf is complete without
Easy to Make! Pasta & Noodles. 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. New Easy
to Make! titles for 2012: Everyday Vegetarian (9781908449115),
Curries & Spicy Meals (9781908449122) and Rice & Risottos
(9781908449221). Other titles in the Easy to Make! series: 'Family
Meals in Minutes' (9781843406556), 'Salads & Dressings'
(9781843406563), 'Speedy Meals' (9781843406570), 'Everyday Family
Meals' (9781843406464) and 'Wok & Stir Fry' (9781843406433).
How to create a delicious charcuterie board tailored to any
occasion and taste, and use charcuterie in simple recipes. Want to
make the most of the wide variety of charcuterie products available
today? From cured meats, smoked sausages and salami to pâtés and
rillettes, you’ll find the perfect serving suggestion
here. Travel around the world and get to know well-known
charcuterie from the obviously popular countries of Italy, Spain
and France, delving deeper into the regional intricacies to really
understand the origins and appeal. Charcuterie Boards also invites
you to travel a bit wider and sample some hidden gems from Germany,
the UK, Poland and further afield to discover flavours from around
the world. Learn how to match and put together visually impressive
and delicious charcuterie boards. Choose from a range of themed
boards, to help you create a variety of table showstoppers to wow
your guests; or even just when dining solo or for two to really get
to know charcuterie and all its wonderful flavours. There is
endless possibility for different charcuterie combinations to suit
all occasions from grouping various salamis from different
countries for a taste sensation, to creating the perfect
charcuterie board for an on-the-move picnic.Â
The King of Fish, Nathan Outlaw, presents his favourite seasonal
recipes from his eponymous Port Isaac restaurant. Crowned Britain's
number 1 restaurant by The Good Food Guide in 2018 and 2019,
Restaurant Nathan Outlaw is the only fish restaurant in the UK to
hold 2 Michelin stars. In this cookbook, Nathan reveals the recipes
behind his success and offers you a chance to cook his famous fish
dishes at home. Built around the seasons in its Port Isaac home,
the book celebrates a culinary year of the village, exploring the
place, people and produce of a small but perfectly formed coastal
landscape and their contribution to the culinary excellence of
Restaurant Nathan Outlaw. Within these pages, Nathan has selected
80 of his favourite recipes that feature on the restaurant's menu.
From early spring, recipes include crab and asparagus, cuttlefish
fritters with a wild garlic soup, and plaice with mussels and
samphire. From there, Nathan travels right through the seasonal
offerings of the Cornish coastline through to late winter, when
delights include turbot, champagne and caviar, and lemon sole with
oysters, cucumber and dill. Photography from the legendary David
Loftus brings Nathan's recipes to life, offering you a chance to
experience Restaurant Nathan Outlaw at home.
Food is so much more than fuel, and veganism is so much more than a
diet. It's linked to culture, family, memories, and identity. A
collection of over 100 plant-based recipes that, together, give
readers a bird's eye view of vegan cuisine and its facets, Best of
Vegan is a marvelously versatile glimpse into the world of vegan
cuisine. As someone who grew up eating (and loving) meat, fish,
dairy, and eggs, Kim-Julie Hansen never expected to go vegan or
even vegetarian. After years of learning and exploring, Hansen
committed to a vegan lifestyle and never looked back. Now the
creator of the Best of Vegan Instagram and platform, with a reach
of over 2 million people, Hansen has fostered a global community of
enthusiastic home cooks, chefs, bloggers, and all things food and
veganism. Chef contributions include Gaz Oakley (Avant-Garde Vegan,
Samantha Onyemenam and Daniel Haimona. In Best of Vegan, Hansen
shows that adopting a vegan lifestyle does not mean giving up on
the dishes you grew up eating, and plant-based recipes can be
accessible, affordable, familiar, and, of course, delicious. A
comprehensive guide to a wide variety of vegan dishes, the cookbook
includes the most popular recipes from the Best of Vegan community,
as well as basic recipes, meal-prep, veganised comfort food,
appetisers, and protein-forward wholesome recipes. Fan-favorites
include: Avocado Pesto Pasta with Toasted Pine Nuts Fried Tofu
"Chick'n" Sandwich Classic Vegan Mac'n Cheese Vegan Baja Style
"Fish" Tacos Inspired by Best of Vegan's global community and the
international impact of vegan food, Hansen collaborates with famous
vegan chefsfrom all over the world to showcase the incredibly
diverse history and newest trends of traditional cultural dishes to
include recipes such as: Panamanian Tamal de Olla Chinese Dumplings
Sri Lankan Pumpkin Curry Congolese Moambe With simplified yet
satisfying vegan recipes, Hansen helps home chefs reconnect with
the ingredients and their origins. A result of years of
collaboration, trial and error, stories told, and meals shared,
Best of Vegan is a creative and comprehensive guide for any level
of home chef interested in vegan cuisine and plant-based recipes.
Grains and seeds possess potent health-giving properties; they are
packed with vitamins, dietary fibre and essential amino acids, and
are known to support the immune system. But most people don't
incorporate enough of these superfoods into their diets, and they
are missing out - on both the health benefits and on the flavour!
Amy Ruth Finegold has rid herself of the health problems that
plagued her and discovered a whole new exciting way to eat by
embracing these ancient grains - from amaranth to bulgur, buckwheat
to teff. Get off to a good start with Breakfast options including
Amaranth Porridge and Pineapple Bran Muffins. Soups include the
fruity and tangy Summer Melon Soup with Tamarind, while Salads
& Snacks also make a perfect light meal - try a Wheatberry
Salad with Apples and Pecans. Satisfying Main Dishes to enjoy
include Millet-stuffed Acorn Squash and Lamb Chops with a Warm
Quinoa Apricot Salad. Seeds and grains work well in Sweet Treats,
too; try Peach Pie with a Sunflower Seed Crust or treat yourself to
Peanut Butter Quinoa Cookies.
'This beautiful book, written collectively by a whole family about
their shared passion and business, celebrates the irreplaceable
savoury edge of salt - in its flakiest most appetising form. And
the recipes are irresistible too.' - HUGH FEARNLEY-WHITTINGSTALL
After 20 years of making award-winning Halen Mon sea salt, the
Lea-Wilson family have put together a collection of recipes on how
to showcase this often misunderstood and misused ingredient.
Learning to season properly is what separates a good cook from a
great one. It isn't a simple case of how much is added but also
when these crystals are used: at the beginning of meal prep to help
sunny tomatoes sing; coating your meat just before cooking to help
the salty char form and the meat stay juicy; or right at the very
end, scattered over a chocolate torte to make it all the more
chocolate-y. Brine, cure and pickle your way through this book,
learning to use salt in new ways to make everyday food more vibrant
and flavourful. From a sophisticated fennel and almond lasagne to
toasted milk cookies, delicate salt marsh lamb to juicy black
pepper brined corn, this book brings new techniques and a breath of
fresh inspiration to your plate. With every bit as much attention
paid to vegetables and sweet dishes, as well as meat and fish, and
beautiful photography shot on location on the wild island of
Anglesey throughout, this book celebrates the most important
ingredient in your kitchen.
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