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Books > Food & Drink > General cookery > Cookery dishes & courses
A brand new cake decorating book from bestselling author Lindy
Smith, focusing on choosing and using colours creatively in your
cakes and baking projects. Learn how to adapt cake designs to your
own colour schemes, how to get colour inspiration from the world
around you to create your own unique palettes, and how to use the
food colours available to best effect on stunning decorated cakes.
Now you can enjoy gluten-free bread at home every day easily,
affordably, and deliciously. The Gluten-Free Bread Machine Cookbook
takes the expense, frustration, and difficulty out of baking
gluten-free bread. Regardless of what bread machine you own, Jane
Bonacci and Shannon Kinsella's new cookbook will make gluten-free
bread an everyday enjoyment. Whether you're obsessed with
sourdough, love holiday breads, or are interested in gluten-free
pizza dough, focaccia, and more - this book covers it all,
including helpful explanations, tips and tricks, and a wide range
of bread machine brands and models. It'll even let you know when to
use that "gluten-free" setting on your bread maker and when it's
better to just avoid it.
WE ALL KNOW SOMEBODY WHO PUTS KETCHUP ON EVERYTHING! Ketchup is so
much more than a condiment. It's a lifestyle! Transcending
continents and generations, ketchup plays an intrinsic role in our
global food culture. So much so that it begs the question: if you
don't have a bottle of ketchup in your kitchen cupboard (or
fridge), are you even alive? With recipes ranging from canapes and
starters to breakfasts and main meals, these pages showcase the
versatility of the world's favourite sauce!
One of the oldest yet simplest, tastiest and most nutritious breads
you can make, sourdough needs only flour, water, salt - and a
little time. But what if time is the one thing you don't have? In
Do Sourdough, Andrew Whitley - a baker of over 30 years who has
'changed the way we think about bread'- reveals how the slow
fermentation that's key to real sourdough can happen while we're
asleep or at work. And by using his simple and fuss-free method,
everyone can make this wonderful bread at home. Discover: o The
basic tools and ingredients you need to get started o How to create
- and refresh - your own sourdough starter o Delicious recipes for
basic loaves as well as sourdough pizza, ciabatta, crumpets and
more o A 7-day plan for the bread you don't devour immediately The
result isn't just fresh bread made with your own hands and in your
own time. It's the chance to learn new skills, make something to
share with family and friends, and change your world - one loaf at
a time.
'Salads can be anything you want them to be' says Fi Buchanan. In
Seasonal Salads she showcases 52 mouthwatering recipes, one for
every week of the year. Here it is, a book that celebrates salads
in all their seasonal glory. There are hearty winter feasts (think
Roasted Mushrooms with Farro or Lacy Potatoes with Eggs & Soft
Herbs) as well as summer favourites (like Pistou Chargrilled
Courgettes and Crispy Skinned Salmon Nicoise). There are classics
and twists on classics, quick weeknight salads and
dinner-partyworthy creations. What these recipes all have in common
is Fi's trademark inventive flair, her ability to combine flavours
and textures in the cleverest of ways to make the most of what's
plentiful in each season. If you thought salads were something you
served on the side, it's time to turn over a new leaf.
Learn to make authentic, delicious, and easy Dominican meals with
Vanessa Mota, creator of the popular food blog My Dominican
Kitchen. In The Dominican Kitchen, Vanessa brings the heart and
soul of the recipes that she grew up with in the Dominican Republic
to your busy life. Created with easy-to-find ingredients and
featuring comforting traditional flavors, Vanessa's recipes are
designed for modern parents like her who don't have tons of time to
spend perfecting a classic recipe, but who want to feed their
families well every day. Born and raised in the Dominican Republic,
Vanessa moved to New York City when she was 14, where she enjoyed
exploring cuisines from around the world-but always maintained her
passion for traditional Dominican food. Later, when she was married
and expecting a baby, she found herself craving all the delicious
homemade meals her mom and abuela (grandmother) made. She started
her blog to share what she learned from recreating her favorite
dishes, and The Dominican Kitchen expands this mission. Bring your
family together with these and more flavorful recipes: Yuca
Empanadas Chimichurri Burgers Braised Chicken Pork Stew Avocado
Salad Sweet Potato Pudding Cheese Flan Papaya Shake Incorporate
craveable yet simple-to-make Dominican dishes into your life
without spending the whole day in the kitchen.
There are lots of ways to start a story, but this one begins with a chicken.
When the world becomes overwhelming, Ella Risbridger focuses on the little things that bring her joy, like enjoying a glass of wine when cooking, FaceTiming with a friend whilst making bagels, and sharing recipes that are good for the soul. One night she found herself lying on her kitchen floor, wondering if she would ever get up - and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.
Midnight Chicken is a cookbook. Or, at least, you'll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It's the kind of cooking you can do a little bit drunk, that is probably better if you've got a bottle of wine open and a hunk of bread to mop up the sauce. But if you settle down and read it with a cup of tea (or a glass of that wine), you'll also discover that it's an annotated list of things worth living for - a manifesto of moments worth living for. This is a cookbook to make you fall in love with the world again.
Featuring an entire chapter on storecupboard recipes.
This is a collection of over 500 traditional recipes from the
National Trust. The recipes range from starters to puddings and
provide a source of the best of traditional British cooking, from
medieval braised rabbit with prunes to 'tum-tickling puds' such as
Apple Hat and College Pudding and delicate desserts Damson Snow and
Marbled Rose Cream. A collection of the best traditional British
recipes from the National Trust. The recipes range from starters to
puddings and provide a source of the tastiest food that has stood
the test of time in British cooking, from medieval braised rabbit
through shepherd's pie and toad in the hole to 'tum-tickling puds'
such as apple hat and college pudding and delicate desserts damson
snow and marbled rose cream. Though the emphasis is on the
practical, the book includes the historical background for some of
the key dishes within the book, from the first creamy macaroni
cheese (first made in England in the 14th century but then not
again until the 18th century when it returned from Italy) to
19th-century Mulligatawny soup (derived from a Southern Indian
dish). The National Trust have researched the archives to find an
authentic but delicious taste of history.
The Magnolia Kitchen community requested more amazing images of her
stunning creations and more how-to instructions, and Bets has
delivered. In Magnolia Kitchen Design Bets takes you on a journey
of inspiration through several cake design projects, each described
in detail with a written brief, design sketch, mood board and the
completed cake. There are also step-by-step guides for key design
techniques like stencilling, lace work, using fresh florals,
stacking a three-tier cake for travel, hand painting and more. With
great new recipes for cakes, icings and fillings, this book is the
complete package to inspire bakers and cake designers at every
level. It's another beautiful creation from Bets and will be loved
by her fans, old and new.
With a slow cooker, making your own soup has never been simpler.
Pile in the ingredients and let the machine do it all, while you're
out at work or play. Soups are economic, satisfying, nourishing and
delicious - and quick to prepare for a slow cooker. In this book
you will find simple soups, hearty soups, summer soups and winter
soups, traditional soups, and of course soups that you can serve as
impressive starters. There are also some easy ideas for
accompaniments to your soup, from making your own wholemeal and
soda bread, to quick cheese and herb croutons. You will find over
100 recipes to suit any occasion. There is also a chapter of hints
and tips on using your slow cooker.
Satisfy that chocolate craving as soon as it strikes with Mug
Cakes: Chocolate - over 30 recipes for quick and delicious
chocolate cakes that require minimal effort and time. Mix a simple
batter in a mug with a fork, using whatever ingredients you have in
your cupboard, microwave for a few minutes, and zap! You have a
heavenly, gooey cake to indulge in all by yourself. Mug Cakes:
Chocolate shares recipes for all varieties of chocolate cakes, from
the simple dark chocolate; banana and chocolate; and chocolate
orange to cakes which push your mug-cake-making skills to the max,
like the swirl marshmallow or marble cake. Use your chocolate
favourites of Nutella, Crunchie bars or Oreos and make irresistible
cakes in a matter of minutes. Ideal for one (or maybe two if you're
feeling friendly), these cakes are perfect for when you're low on
ingredients or don't want the effort of making a large cake that
takes an hour to cook. When you're looking for a quick treat - in
front of the TV, for kids after school, or for an impromptu dessert
- Mug Cakes: Chocolate will have you sorted. With a cute design and
photographs to show you that these cakes really do turn out looking
scrumptious, all you need is five minutes to spare, a microwave,
and a serious cake craving!
Panini are little sandwiches that are put through a press that
warms up the filling and gives the bread a delicious grilled
flavor. Ten years ago, you would have had to get on a plane and
gone to Italy to enjoy one, but today you can find panini
everywhere--in Italian restaurants, restaurant chains like Panera,
even higher-end supermarkets are selling panini in their take-out
foods sections. Because its popularity, the panini press (think a
small George Foreman Grill) has become the hottest selling small
appliance on the market. Everyone is selling them. Williams-Sonoma
and Sur La Table carry brands like LeCreuset, All-Clad, and Krups,
while Target sells a Hamilton Beach model for less than $50 and
Wal-Mart a Breadman version for $39.95.
"Panini Express" contains easy recipes for 70 deliciously different
sandwiches you can make using your panini press. "Panini Express"
does not confine itself only to authentic Italian Panini recipes,
but instead will explore a world of flavors (like the Catskill
Cubano with ham, turkey, Swiss, and a hoisin-lime dressing). In
addition to the sandwich recipes, there are recipes for four
homemade breads if you want your sandwiches completely from
scratch, as well as for mayonnaises, spreads, and other tasty
sandwich slathers to up the flavor quotient.
An adorable collection of birthday cakes boasting the unique but
easily achievable modeling skills of internationally renowned cake
designer and sugar modeler Maisie Parrish. Each charming new design
is ideal for creating extra-special birthday party cakes or for
adding a unique personal touch tailored to the recipient. Includes
the ever-popular cupcakes and minicakes and, for the first time,
amazing sugarpaste techniques for adding graphic designs to
compliment cakes and characters. With simple sugarcrafting
techniques, figure modeling instructions and clear step-by-step
photography, designs are ideal for both beginner and intermediate
sugarcrafters. With over 25 character cake toppers and expert
advice on covering, storing and transporting your cake, this is the
ultimate birthday cake resource.
This beautiful new baking book is full of foolproof and delicious
recipes where ingredients can be substituted to suit all dietary
requirements and eating preferences. The latest title in the highly
successful Flexible Ingredients series, in this book award-winning
food writer and chef Jo Pratt presents a wide and delicious range
of bakes including sweet & savoury, cakes & traybakes,
biscuits & cookies, pastries, puddings & deserts. Each
recipe also includes flexible adaptations that can help cater for a
variety of allergies, intolerances and lifestyle choices. The
recipes include delights such as Smoky bacon scones with salted
maple butter, Festive almond, olive oil and orange cake, Sweet
onion and blue cheese swirls, Chicken & chorizo sausage rolls,
'Sourdough' for the impatient, Multi-millionaire's shortbread,
Warming Pecan pumpkin pie and Salted honey & pistachio
puddings. Each page also includes a clear dietary index covering
everything from gluten-free, nut-free, dairy-free cooking and
veganism, so the reader can see at a glance which recipe suits
their requirements, without compromising flavour or appeal. There
is always something deeply satisfying about the act of baking, from
preparation through to the beautifully baked finished product. With
Jo's new book, you can also be guaranteed to create something
delicious and moreish every time.
This health-focused guide is the perfect starting point for anyone
looking to make sourdough bread from ancient and whole grains.
These approachable recipes, with step-by-step pictures and helpful
tricks, will be an introductory course to the large number of
people looking to bake sourdough from all-natural ingredients, that
still yield its quintessential taste and texture. This collection
covers everything you need to know about baking sourdough with
alternative grains-making a starter from scratch, helpful baking
equipment, tackling common problems-so readers walk away feeling
like gurus. Recipes address the specific challenges of baking with
different grains, offering detailed instructions as well as
troubleshooting guides, so readers can fix whatever problems they
encounter along the way, making the process nearly foolproof.
Perfect Elaine's easy-to-follow Master Recipe and then apply it to
breads made from alternative flours for a rewarding, cleaner
product. Enjoy a range of sourdoughs made from wholegrain, rye,
einkorn, spelt and more, as well as inventive recipes that play off
your starter, such as Spelt and Cheese Focaccia and Buttermilk
Sourdough Scones. Recipes combine ancient grains and white flour,
for a delicious outcome that clearly reflects Elaine's hard work in
coming up with the perfect flour ratios for the best ancient grain
sourdough. This book has 60 recipes and 60 beauty photos.
Creole food is one of the first fusion foods, drawing influences
from the historic trading and mixing of cultures between the
Islands of Guadeloupe and Martinique in the French West Indies.
This sunshine-filled book is a celebration of the fresh and vibrant
colours and tastes of the islands with recipes for Saltfish
Fritters, Lobster Fricasse, Plantain Gratin and treats such as Mont
Blanc Coconut Cake and Passion Fruit Rum Punch. Drawing inspiration
from her childhood kitchen author, Vanessa Bolosier, is on a
mission to spread the love, sunshine and laughter that Caribbean
Creole food brings. The recipes are both delicious and easy to
make, filled with exotic flavours which transport you to the
beachside paradise of the French Caribbean. This is a cookbook for
anyone with a sense of adventure who longs for sunshine flavours.
Sunshine Kitchen is a new format edition of Vanessa's Creole
Kitchen cookbook (2015)
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