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Books > Food & Drink > General cookery > Cookery by ingredient
This sumptuous guide gives you everything you need to put together
the perfect cheeseboard for any occasion, with 40 beautiful
delicious ideas to suit all tastes. Morgan McGlynn, resident cheese
expert from Channel 4's Sunday Brunch, brings you this complete
guide, filled with beautiful recipes to wow guests and delight the
palate. A how-to guide that breaks the cheeseboard down into its
components- cheese, meat, accompaniments, garnish. - allowing you
to create stunning spreads for any occasion. Ideas include: Brunch
Board: Make the most important meal of the day a little more
special with this mouthwatering selection of cheeses and
accompaniments. Cosy Night In Board - Shelter in on cold winter
evenings with a warming fondue for two as a centre piece, the ideal
sharing board for the one you love with wine parings for each
cheese. Halloween Cheeseboard - Full of cheesy treats, spooky
crackers and scarily stinky cheeses, this is the perfect board for
when the autumn nights start to draw in. Apres Ski Board - A rich
collection of mountain cheeses perfect for enjoying in front of a
cozy open fire. Ultimate Match-Day Board: Add some flavour to
complement the big game with stuffed mini peppers, spicy guacamole
and homemade blue cheese and chive sauce. Perfect Summer Picnic:
This light and fresh selection is the ideal cheeseboard for the
summer, and can be packed up and taken on walks, trips or days out.
Festive Cheese Wreath - The perfect holiday centrepiece, ideally
enjoyed with a Christmas Martini. Most importantly, this book will
teach you how to pair cheeses perfectly, from classic pairings to
the unexpected. In addition to the easy-to-follow instructions and
gorgeous inspiration, The Modern Cheeseboard also pairs drinks to
match the boards, along with recipes for your own chutneys and
jams. With boards ranging from the everyday to the showstopper,
alongside ideas for key occasions throughout the year and
inspiration from around the World, this book is guaranteed to wow
guests and have mouths watering.
SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022
Selected for Jamie Oliver's Cookbook Club Forget everything you
thought you knew about fish cookery with Take One Fish. There are
no rules when it comes to cooking fish according to James Beard
award winning chef Josh Niland, only an endless world of
possibilities. With 60 mind-blowing recipes from just 15 global
varieties of fish, this cookbook will take you on a gustatory
journey - from elaborate to easy, small to large and - always -
scale to tail. Josh's multi award-winning and bestselling book, The
Whole Fish Cookbook, revealed the blueprint for a new and
unprecedented kind of fish cookery. In this latest book, Josh
continues to open our eyes to the potential of fish in the kitchen,
starting from the moment we take our fish home and unpack it - yes
that's right: bring it home, take it out of the plastic, let it
breathe uncovered in your fridge. Then you are ready. With flair,
colour and bucket loads of flavour, Take One Fish unpacks each of
Josh's 15 fish to reveal their true culinary potential, from
swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal
raw flounder. Celebrate the drips, crunchy bits, burnt edges and
imperfections that are so central to Josh's mission - to get more
people having fun with fish ingenuity every day.
Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East.
Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world.
Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken.
Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.
'Joe just makes the most delicious food that happens to have no
meat or fish in it.' - Rachel Roddy 'When Joe Woodhouse cooks then
you know that something very, very good will result from much happy
time spent in the kitchen. For such a modern cook, the flavours are
deep, rich and magical. That there is no meat is happily forgotten
here, for this is about great cooking.' Jeremy Lee Swapping just
one meat dish for a plant-based one saves greenhouse gas emissions
that are equivalent to the energy used to charge your phone for two
years. In this new collection of recipes, a companion to the highly
acclaimed Your Daily Veg, long-time vegetarian Joe Woodhouse
celebrates everyday, seasonal vegetables in a fresh, modern way
with dishes that always deliver on flavour and satisfaction.
Focusing either on one core vegetable or a group of similar
vegetables - including celeriac, beetroot and squash, tomatoes and
fennel, mushrooms, onions and leeks, and beans, pulses and seeds -
the recipes follow a simple format of short ingredients lists and
easy-to-follow instructions. Praise for Your Daily Veg: 'One of
those cookbooks that you can tell will go into heavy rotation in
your kitchen. Each chapter is given over to a different, common
vegetable and how you can turn it into a satisfying and
straightforward meal.' - Tim Lewis, Observer Food Monthly
Patrick McGuigan is a British food journalist and cheese writer,
who contributes to The Telegraph, Delicious and The Financial
Times, among many other titles. He has travelled the world, from
the Swiss Alps to the hipster cheese bars of New York, to write
about cheese makers, maturers and retailers. A senior judge at the
World Cheese Awards, Patrick also teaches cheese courses at the
School of Fine Food and is a co-founder of the British Cheese
Weekender and London Cheese Project festivals. He is particularly
partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com
Hot honey elevates the flavor palate of any meal with its perfect
union of sweet and spicy, and the Hot Honey Cookbook presents 60
mouthwatering recipes that show you all the ways you can
incorporate this popular condiment into your favorite foods and
drinks. The condiment that's getting all the buzz these days, hot
honey enhances the flavor of any meal, and no one knows this better
than Ames Russell, the founder of AR's Southern Hot Honey.
Fromdrizzling to incorporating hot honey into marinades, glazes,
dressings, sauces, and cake batters, the 60 mouthwatering recipes
in Hot Honey Cookbook-inspired by Southern, Asian, and Latin
flavors-are guaranteed to bring the sweet heat all day long, from
breakfast to cocktails, including: Bourbon Pecan Coffee Cake
Korean-Style Chicken Wings Smoky Barbecue Ribs Fried Squash
Blossoms with Hot Honey and Oregano Black Pepper Tofu Shrimp and
Grits Tomato and Cucumber Salad with Grilled Halloumi Hot Honey
S'more Brownies Strawberry-Rhubarb Cobbler With Hot Honey Cookbook
showing all the ways you can enjoy this versatile condiment, you'll
only need to decide whether to choose mild or hot, or a little or a
lot.
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.
Sustainable Kitchen is a positive, practical handbook on how to
shop, cook and eat in an ecologically sustainable way. Founders of
the Sustainable Food Story, Abi and Sadhbh, have put together tips
and step-by-step projects on how to adapt your kitchen habits to a
more eco-friendly way of life. Whether you are unsure about the
best places to shop, what to do with your leftover lemons or how
best to clean your kitchen without impacting the environment,
Sustainable Kitchen is the complete guide to changing the way you
think about food and the kitchen, in a way that is healthier for
you and healthier for the planet. Having a sustainable approach to
your kitchen will help you save money, connect to your community
and produce better food, all whilst being kind to the planet. With
small changes to make those choices easier, and a few recipes along
the way to help battle food waste, here areseveral achievable ways
to start making a difference.
The Pork Roll Cookbook is a celebration of pork roll, the ham-based
treat that originated in Trenton, New Jersey, in 1856, and remains
popular there today. It explores the world of this tasty, salty
meat and its history, and features more than 50 dishes made with
this unique regional delicacy. Typically enjoyed as a breakfast
sandwich consisting of fried pork roll, fried egg, and cheese on a
hard roll or bagel, this book will expand your porky horizons with
recipes for Pork Roll Hawaiian Pizza and Pork Roll Jambalaya. Know
someone from New Jersey who doesn't live there anymore? Cure their
homesickness with the Pork Roll Cookbook.
Whether you're looking to eat less meat, a lover of seafood, or
even a dedicated pescatarian, you'll find something for you in this
book filled with delicious and practical recipes for every
lifestyle. 'A delicious collection of versatile, quick and simple
pescatarian inspired dishes, for all to enjoy!' - GORDON RAMSAY In
this stunning new cookbook from celebrated chef Jo Pratt, choose
between cooking each recipe as a fish dish, or get creative with
some veggie substitutes, so recipes can be suited to any diet or
preference! From a curried Buddha bowl to Cornish crab pasties,
aromatic cured salmon with pea blinis to a wholesome and hearty
smoky mac 'n' cheese, the range of international recipes spans the
globe and are all simple, well-balanced and packed with flavour. As
well as easy approaches on how to cook your fish and hacks for
vegetarian options, this original cookbook shows you how to prepare
the perfect fish fillet and handle whole fish and seafood. With a
wide variety of health benefits, there has never been a better time
to join the growing pescatarian movement and expand your culinary
skills. With beautiful photography of the dishes, this sumptuous
cook book is a must-have for any modern kitchen. 'Wow, this is such
a wonderful book, just open the cover and let Jo take you through
some really inspiring recipes and ideas and show you just how
simple cooking great seafood can be.' - Mitch Tonks
'Another chocolate book?' you might say? The answer is: this book
is different than any other book on the market! The Chocolatier's
Kitchen offers over 270 simple, concrete and practical recipes,
covering the entire spectrum in confectionary (from bonbon, to
truffles, snack bars...). From short, to medium or long shelf life,
inspired by the Callebaut five colours of chocolate and executed in
different chocolate types. The proud collective of Callebaut Chefs
have bundled their expertise to conquer hearts and deliver
inspiration, motivation and knowledge for every chocolate artisan
& Chef, whether you are starting or want to further grow your
chocolate business. With contributions from the Callebaut Chefs
Tribe: Davide Comaschi, Philippe Vancayseele, Clare England,
Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson
We've all spent a little more time at home recently and this has
meant we've a new-found appreciation for what lunch represents to
us: a break, excitement, something that isn't typing emails or Zoom
meetings. Without the crutch of highstreet chains, we've had to
start fending for ourselves and this means endlessly trying to come
up with different, filling and nutritious meals for our family and
ourselves. But there are only so many great ideas about what you
can put between two slices of bread or do with an egg and a piece
of toast. Lunch is the best way to brighten your day, but it
involves a level of imagination we don't have the time for. This is
where Let's Do Lunch steps in. You can decide how much time you
want to dedicate to your lunch, then pick a straightforward,
satisfying meal and get cracking. At the heart of this book is this
lack of fuss. There will be no challenging techniques, hard-to-find
ingredients or decadent cooking times. Just quick, accessible and
clever recipes that will have you wondering how on earth you
managed to make something so delicious in so little time. The book
is filled with encouraging tips and tricks to help energise and
transform your cooking experience from something you have to do
into something you look forward to doing. All recipes are all light
on meat and fish, with the emphasis on fresh vegetables, grains,
cheese and nuts so you can feel energized right through to till
dinner. Ditch the al desko and make a ritual out of lunch again.
Revel in Sweet Sensations and Savory Snacks#1 New Release in
Chocolate Baking and Pastry Baking This one-of-a-kind cookbook is
filled to the brim with sweet sensations and savory food crafted by
the founders of the popular SoFloFooodie. The best sweet and savory
options. Can't choose one? Well don't worry because this cookbook
has you covered on both fronts. From mouthwatering savory snacks
like buffalo chicken sliders, to unbelievable sweet sensations such
as red velvet oreo cheesecake-these recipes are sure to please any
taste bud. SoFloFooodie's viral recipes have earned them over 3
million followers, and this cookbook contains their most popular
creations such as their oreo desserts, and easy air fryer desserts
like air fryer strawberry poptarts. More than just a cookbook. This
tasty and innovative cookbook challenges you to create your own
sweet or savory treat all in the comfort of your own home, building
your baking confidence with every recipe. No matter the occasion,
whether you're hosting gatherings, parties, game nights or date
nights, this cookbook adds the yummy fun that you need! Inside,
you'll find: Deliciously unique recipes with sweet sensations to
savory snacks Recipe guides using unique ingredients and savory
spices Plenty of tips and tricks to make cooking these yummy treats
fun and accessible If you liked Mooncakes and Milk Bread, Small
Batch Baking, or Sweet & Savory Keto Chaffles, you'll love
Savory vs. Sweet.
Named one of The Best Cookbooks of 2021 by The New York Times
"Excellent. . . . Thanks to McDade's assured guidance, those
curious about this understated pantry staple will have no trouble
diving in. Salty and satisfying, these recipes hit the spot."
--Publishers Weekly TINNED FISH IS ONE OF THE WORLD'S GREAT
INGREDIENTS: brilliantly versatile, harvested and preserved at the
peak of its quality and flavor, more economical than fresh seafood
will ever be, as healthy and nutrient-packed as food gets. Focusing
on sustainable and easy-to-find anchovies, sardines, mackerel,
shellfish, and more, here are 75 recipes that will change the way
we think about and cook with tinned fish. Whether it's creating an
addictively delicious Spaghetti con le Sarde, transforming a pork
roast with a mackerel-based "tonnato" sauce, elevating mac and
cheese with crab, or digging into the simplest and best snack
ever--anchovies, bread, and butter--cooking with tinned fish is
pure magic.
You may think there are only so many ways vanilla can be used in
cooking - surprise! International Chef Natasha MacAller will change
your mind by taking you on a journey to discover the many wonders
of one of the most amazingly versatile ingredients in your pantry.
Vanilla Table is a culinary celebration of all things vanilla. With
its fragrant and captivating scent, it can be creatively used in an
endless array of delicious dishes. From sweet to savoury, the more
than 100 recipes-including 32 dishes carefully curated from 33
internationally acclaimed chefs worldwide- show how to make the
most of this magical ingredient. For instance, this cookbook
demonstrates the delights of vanilla and trout pairing; how just a
vanilla pinch deliciously wakes up a pork chop; and of course,
countless ways to make desserts sparkle. Natasha MacAller also
provides tips, tricks, and expert knowledge to make you a vanilla
connoisseur, too. With advice ranging from how to recognize the
best product, to proper storing, Vanilla Table will encourage you
to use this incredible ingredient in ways never imagined. Joining
Natasha MacAller and other famed chefs in this vanilla tribute are
UK superstars Yotam Ottolenghi, Peter Gordon, William Curley, and
Galton Blackiston; each contributed dazzling recipes to this
landmark cookbook.
With over 400 recipe ideas and many wonderful stories from the
cook's garden, Tender: Volume I - A cook and his vegetable patch,
is the definitive guide to cooking with vegetables from the
presenter of BBC One's Simple Cooking. 'I would like to think I
know more now than I did before I picked up my trowel and dug that
first furrow of red and white radishes. How to get the best out of
a vegetable yes, but also what are the different ways to treat it
in the kitchen, which seasonings will make it sing, what other
ingredients is it most comfortable or most exciting with. What are
the classic recipes not to be missed by a newcomer and what new
ways are there which might be of interest to an old hand.' In his
inimitable, unpretentious style Nigel Slater, the presenter of BBC
One's Simple Cooking, elevates vegetables to the starring role in
his latest cook book, whether that means enjoying vegetables for
their own sake or on the same plate as a piece of meat or fish.
From crab cakes and crushed peas to broccoli and lamb stir-fry,
luxury cauliflower cheese to a delicious broad bean salad, 'Tender'
has everything a cook could want from a recipe book.
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