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For some, food can only be described as an Obsession - Michelin-starred chef Nigel Haworth knows this all too well.Now in its eleventh year, Nigel Haworth's Obsession Food and Wine Festival is as popular as ever. Share the passion with over 75 recipes from more than 60 of the top UK and European chefs including Raymond Blanc, Michel Roux Jr, Heston Blumenthal, Ken Hom, James Martin and Hugh Fearnley-Whittingstall.Each chef has contributed a recipe from their menu along with a fascinating insight into why they are obsessed with food and cooking. Enjoy beautiful color photography for each recipe and look back over photos from every festival, as well as Nigel's personal reminiscences from each event.Feed your obsession with Europe's top chefs.
Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions. DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sur), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere.
'Decorate Cakes, Cupcakes, and Cookies with Kids' is a craft book for adults and kids who want to share fun baking and decorating experiences, while learning valuable skills they will use for a lifetime.
Go keto with 100 ketogenic recipes that can all be made in your Instant Pot multi-cooker. The Instant Pot has been the runaway sensation of multicooker kitchen appliances. And the ketogenic diet, with its emphasis on high fat and protein intake along with very low carb consumption, has been embraced as a radical new way to eat to lose weight and get healthy. The Instant Pot's versatility as a pressure cooker, slow cooker, steamer, yogurt maker, and rice cooker makes it an incredibly useful multi-cooker appliance that can be used to cook virtually anything, and it's also the ideal appliance for cooking anything keto. Keto in an Instant features over 100 ketogenic recipes all designed to be made in the Instant Pot. Each recipe includes key nutritional data for keto followers, as well as clear, detailed instructions for using the Instant Pot to create the recipes. In addition to the recipes, readers will gain insight on how the ketogenic diet works, and benefit from practical guidance for following a ketogenic eating plan. Also included is useful information on using and maintaining the Instant Pot, tips and tricks for using the Instant Pot in the kitchen, and much more.
Learn to cook smarter, save time and money, and enjoy great meals crafted from leftovers in this practical and creative cookbook that teaches you to plan and prepare great "second meals." When it comes to cooking and leftovers, James Beard Award-winner Sara Dickerman believes that there is nothing better than figuring out the right way to reframe a good meal into another, potentially great meal. Second meals aren't just reheating last night's dinner. For Sara, there's excitement in introducing new flavors and textures at the next meal-that eureka moment of fitting ingredients you have into a delicious new framework. In Secrets of Great Second Meals, she inspires use to create fresh, delicious meals using what's in those containers in the refrigerator. At Sara's house, re-invention might mean pureeing roasted vegetables into a quick soup, crafting a beautiful salad with some second-day salmon, or stuffing cooked rice into roasted poblano peppers. But unlike other cookbooks that emphasize thrift, Secrets of Great Second Meals focuses on creating inviting, sophisticated, and healthy recipes that are open-ended enough to adapt to what you have on hand. Sara shows how to make the most of your food the way chefs do: by thinking of meals in a more modular way. With a little thoughtful planning, you can look at extra food from one dinner as components to another meal that has already been prepped. Sara provides a list of the top ten most versatile dishes for multiple meals, offers advice on food storage (how to wrap it, when to put it in the fridge, when to freeze it, and when to throw it out), and includes tips on adding freshness and flavor using salt, acids, herbs, and texture. Most importantly, she gives home cooks the tools they need to learn how to improvise confidently. The recipes in Secret of Great Second Meals are meant to be flexible, and Sara gives home cooks plenty of cues on how they can be adapted to fit what in the fridge and pantry for dishes such as: The Frittata: Meatball Frittata with Mozzarella and Tomatoes (extra ingredient: meatballs) The Quinoa Bowl: Quinoa Bowl with Greens, Sweet Potatoes, and Turmeric Cream (extra ingredients: cooked quinoa, roasted sweet potatoes, and cooked greens) The Chicken Salad: Ginger-Scallion Chicken Salad with Cucumbers (extra ingredient: roasted chicken) The Chunky Chile-Laced Soup: Turkey-Vegetable Tortilla Soup (extra ingredients: shredded turkey or chicken and roasted vegetables) Deli Sandwich with a Twist: Hot Ham and Cheese with Dill Pickle Relish (extra ingredient: cooked ham) The Fish Cake: Black Cod Cakes with Cilantro, Scallions, and Tomato Salad (extra ingredients: cooked fish and cooked potatoes) The Pesto Pasta: Parsley and Celery Pesto with Whole Wheat Spaghetti, Sausage, and Broccoli (extra ingredients: cooked Italian sausage and broccoli) The Rice Pudding: Saffron Rice Pudding (extra ingredient: cooked rice) Illustrated with full-color photos throughout, Secrets of Great Second Meals makes re-imagining food for a second meal not just a good, cheap, un-wasteful thing to do, but way of making everyday eating more inventive and enticing.
The essential compact compendium for the coffee enthusiast. This is the ultimate guide to the history, science and cultural influence of coffee according to coffee aficionado and master storyteller Tristan Stephenson. You'll explore the origins of coffee before discovering the varieties of coffee and the alchemy responsible for transforming a humble bean into the world's most popular drink. You'll learn how to roast coffee at home in the Roasting section before delving into the Science and Flavour of Coffee and finding out how sweetness, bitterness, acidity and aroma all come together. Discover how espresso and milk are a match made in heaven, yielding such treasures as the Flat white, Latte, Cappuccino and Macchiato. Other Brewing Methods features step-by-step guides to classic brewing techniques, from a Moka pot and a French press to Aeropress and Siphon brewing. Finally, why not treat yourself to one of Tristan's expertly concocted recipes. From an Espresso Martini to a Pumpkin Spice Latte and Coffee Liqueur to Butter Coffee, this is the definitive guide to the extraordinary world of coffee.
Vegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity. Much vegetarian food at curry houses is unappealing and unimaginative. Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love. All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online - and with Dan's detailed step-by-step instructions, you'll be making your own vegetarian curry feasts in no time at all.
Simple ingredients + 1 pan = stress-free meals. Minimum fuss, maximum flavour, and all for GBP1 per person. Over 90 brand-new and mouthwatering recipes by the bestselling One Pound Chef. With his budget-friendly style, Miguel has created mouthwatering meals made with yet more of his clever cooking cheats and hacks. In Super Easy One Pound Meals you'll find tasty stews, curries and chillies, but Miguel has taken this concept one step further with traditionally more complicated recipes, such as a lasagne, a roast dinner and a sweet potato pie. The majority of the recipes are made from start to finish in just one pan, (a few recipes need a second pan to boil rice, potatoes or pasta). All the recipes are super simple and perfect for a speedy lunch or a flavour-packed dinner. If you have a small kitchen, can't be bothered with washing up or just want hassle-free meals, this is the book for you.
There's never been a book about food like Let's Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast's unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pate en croute, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area's famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France-even the frites of France. You'll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It's a book you'll open anywhere-and never want to close.
Cali'Flour Foods has helped millions transform splurge foods into superfoods. And now, their first cookbook, Cali'Flour Kitchen, offers recipes for the dishes you haven't been able to enjoy for years-from French Onion Soup and Quiche Lorraine to pizza, cookies, enchiladas, and lasagna. Cali'Flour Kitchen is designed for people across the dietary spectrum, providing perfect, guilt-free recipes for every carb-heavy craving, whether you're eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces those favorites that have long been forsaken, reinventing them to include a full serving of vegetables. With over 100 recipes and detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali'Flour Kitchen is all about indulging without compromising health.
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food 'Popular science at its best' - Daniel Levitin Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the 'off-the-plate' elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience. Mealtimes will genuinely never be the same again. 'Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons' - Heston Blumenthal, OBE 'His delight in weird food facts is infectious...fascinating' - James McConnachie, Sunday Times 'Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious' - Nick Curtis, Daily Telegraph 'Spence allows people to appreciate the multisensory experience of eating' - New Yorker 'The scientist changing the way we eat' - Guardian
Scotland's gin scene is thriving: a clan of distillers are creating passionately conceived and beautifully crafted gins, using the finest of locally sourced ingredients. We tell the stories of the spirits, where Scotland's gin industry has come from and where it's going. * The gardener who found his flowers make gin that changes colour. * The farmer who started distilling as a way to use up his wonky potatoes. * The gin distilled beneath Edinburgh's pavements. * The whisky distiller who created a gin with the botanicals on its island doorstep. Gins from crofts, towns, herb gardens and even an old vet school, we list the best of Scotland's distilleries and their signature gins.
Five years ago, popular blogger Brandi Doming of The Vegan 8 became a vegan, overhauling the way she and her family ate after a health diagnosis for her husband. The effects have been life-changing. Her recipes rely on refreshingly short ingredient lists that are ideal for anyone new to plant-based cooking or seeking simplified, wholesome, family-friendly options for weeknight dinners. All of the recipes are dairy-free and most are oil-free, gluten-free, and nut-free (if not, Brandi offers suitable alternatives), and ideally tailored to meet the needs of an array of health conditions. Each of the 100 recipes uses just 8 or fewer ingredients (not including salt, pepper, or water) to create satisfying, comforting meals from breakfast to dessert that your family--even the non-vegans--will love. Try Bakery-Style Blueberry Muffins, Fool 'Em "Cream Cheese" Spinach-Artichoke Dip, Cajun Veggie and Potato Chowder, Skillet Baked Mac n' Cheese, and No-Bake Chocolate Espresso Fudge Cake.
A celebration of veg and simplicity. Vegan doesn't get easier than this. Enjoy delicious and inspiring vegan recipes every day of the week - all made with only 5 ingredients that you can buy in your local supermarket. Turn to 3 mouth-watering chapters: Breakfast & Brunch, Light & Hearty Mains, Baking & Sweets for quick-and-easy recipes for week days and weekends. Try: Spiced tofu scramble on toast One-pan brunch Harissa squash salad Thai red curry Katsu aubergine curry Sweet potato gnocchi with sage Salted chocolate brownies Thai mango ice cream Yum. Make delicious meals without the hassle with Veganeasy.
Whether your preference runs towards the classic like Triple Chocolate Cupcakes, the fruity such as Mini Strawberry Cupcakes, or the whimsical as in Unicorn Cupcakes, American Girl Cupcakes has you covered with more than 50 eye-catching, super delicious recipes. This beautifully photographed volume of inspired cupcake recipes, the latest title in the best-selling American Girl collection of cookbooks, begins with a range of trusted cake and frosting options, then offers easy ideas for the many creative ways in which cake and frosting can be combined, added to, and embellished according to preference and the occasion. American Girl Cupcakes features more than 50 fabulous recipes, from the classic to the fantastic. Try carrot cake cupcakes with cream cheese frosting, devil's food with easy chocolate ganache, or cupcakes with flavors like rocky road, cookies-n-cream, chocolate banana cream pie, salted caramel, blackberry coconut, cinnamon roll, and brown butter-honey. Once baked, you'll find ample inspiration when it comes to decorating, including everything from a simple swipe of frosting and scattering of sprinkles, to toasted coconut, marshmallows, fresh fruit, edible flowers, colorful glazes, crunchy nuts, ice cream, and more. The latest title in the best-selling American Girl Cookbook collection, American Girl Cupcakes appeals to novice and experienced bakers alike with easy-to-follow directions, beautiful full-color photography, and simple ideas for decorating. You'll also find everything you need to create cupcakes with ease, from a list of useful tools and baking tips to suggested frosting-cake combinations and step-by-step instructions for decorating. Table of Contents Favorite Cupcakes Double Vanilla Cupcakes Yellow Cupcakes Vanilla Cupcakes Chocolate Cupcakes Devil's Food Cupcakes Carrot Cake Cupcakes Gingerbread Cupcakes Pink Velvet Fruity Cupcakes Triple Berry Cupcakes Toasted Coconut Cupcakes Apple Crumb Cupcakes Lemon Blueberry Crunch Cupcakes Tropical/Pina Colada Cupcakes Mini Strawberry Cheesecakes Pumpkin Chocolate Chip Cupcakes Blackberry Coconut Cupcakes Banana Split Cupcakes Orange Creamsicle Cupcakes Chocolate Cupcakes Dark Chocolate Cupcakes with Peanut Butter Frosting Mini Chocolate-Mint Cupcakes Triple Chocolate Cupcakes Molten Chocolate Cupcakes Hot Chocolate Cupcakes Rocky Road Cupcakes Peppermint Mocha/Chocolate Peppermint Cupcakes White Chocolate Raspberry Cupcakes Cookies-n-Cream Cupcakes Chocolate Banana Cream Pie Cupcakes Specialty Cupcakes Birthday Cake Cupcakes Sundae Cupcakes Salted Caramel Cupcakes Unicorn Cupcakes Pi ata Cupcakes Watermelon Cupcakes Funfetti Cupcakes Easter/Speckled Egg Cupcakes Brown Butter-Honey Cupcakes Cinnamon Roll Cupcakes with Cream Cheese Frosting Cookie Dough Cupcakes Frostings, Glazes & More Basic Buttercream Buttercream Flavors Cream Cheese Frosting (w/ flavor variations) Marshmallow Frosting Meringue Frosting Whipped Cream Frosting Rich Chocolate Glaze Gooey Chocolate Glaze Vanilla Glaze (w/ flavor variations) Easy Chocolate Ganache Caramel Drizzle Sugared Flowers & Petals
Fresh herbs offer a healthy and delicious way to spice up any meal, but growing and cooking with these delectable plants are endeavors fraught with uncertainty. What herbs will grow year-round on my kitchen windowsill? What foods complement rosemary? Which part of a lemongrass plant has the best flavor? Can I really eat the geraniums growing in my flower bed? This indispensable guide from The Herb Society of America takes the guesswork out of using herbs in the garden and in the kitchen by providing detailed information for cultivating a wide variety of herbs, along with easy-to-follow recipes that will surely impress even the most discerning palate.
Ranging from Alliums (onions, chives, and garlic) to Zingiber (ginger), the volume's first section provides horticultural information for each of the sixty-three herbs found in the National Herb Garden's Culinary Garden, including common and botanical names, family, place of origin, hardiness, and general light and soil requirements. Botanical sketches accompany many of the entries. Each entry also includes a short history of the herb, gardening basics, and suggestions for using the herb in your kitchen. Culinary herbs without Generally Recognized as Safe (GRAS) Status are included in a separate section, with an explanation of their history and ornamental value. An informative introduction to this section compares several different definitions of the word herb, explains the advantages of fresh over dried herbs, describes the proper storage and use of spices, and suggests the best timing and methods for harvesting herbs.
In the second part of the book, HSA members offer classic and creative recipes for more than two hundred dishes incorporating a variety of herbs. Learn how to use the aromatic and flavorful herbs in your garden to enhance stews and casseroles, create dips and pestos, and add a new dimension to your favorite liqueurs. Among the mouth-watering recipes featured are Lemon Basil Tea Bread, Chicken Linguine with Fennel and Tarragon, Five-Herb Pasta Salad, and Rosemary Fizz.
The concluding section of the book contains a fascinating personal tour of the two-and-one-half-acre National Herb Garden, which lies in the heart of Washington, D.C., at the center of the United States National Arboretum, and of its various themed areas, including the Knot Garden, the Antique and Heritage Rose Garden, the Dye Garden, the Colonial Garden, the Native American Garden, the Beverage Garden, the Medicinal Garden, and many others. Complete plant lists accompany the description of each garden.
Green thumbs and gourmets alike will find inspiration in these pages to look at herbs in new ways -- perhaps to see beyond their cupboards and into their own yards for ways to liven up their meals -- and will gain the knowledge and confidence to grow and use herbs effectively. More than a gardening book, more than a cookbook, The Herb Society of America's Essential Guide to Growing and Cooking with Herbs will prove to be an indispensable companion for all herb lovers.
Indien jy ín kinderpartytjie beplan en min tyd het of nie regtig kan koek bak nie, is die boek vir jou! Prettige koekies se reeks indrukwekkende kinderkoeke sal ma- en kinderharte verbly want dis nie net mooi nie, maar word uit winkelkoekies geskep. Dis reg! Al die pragskeppings word gebou met welbekende koekies wat in elke supermark of kafee beskikbaar is. Die projekte konsentreer op winkelkoekies wat op ín drie-dimensionele manier gekombineer word met plastiekversiersel. Dit beteken dat mense sonder oondgeriewe nog steeds pragtige koeke kan optower. Elke projek bestaan uit gedetailleerde stappe wat deur fotomateriaal gerugsteun word. Prettige koekies is ín kleurfees vir die oog en jou hande sal jeuk om jou kombuis in te vaar en te skep!
Over 80 recipes for vegan BBQ fans! If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it's time to enjoy a perfect al fresco meal with friends and family. In 2016 a survey investigating vegan eating and lifestyle habits - the first of its kind - confirmed that over 500,000 people in the UK are following a vegan diet, making veganism one of Britain's fastest-growing lifestyle movements.
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