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`Inspires you to spoil yourself.' - Claudia Roden "Cooking for yourself is, I know now, nothing more or less than an exercise in loving yourself." Solo Food is the first cookbook that celebrates cooking for yourself. Many people love to spend hours in the kitchen for their family or friends, but eat a pizza in front of the TV if they're alone. Janneke Vreugdenhil shows that cooking without the other mouths to feed can be extremely satisfying. You don't need to take anyone else's tastes into account; you and you alone know exactly how long you like your steak to be cooked and you can go ahead and enjoy that delicious pasta with prawns and smoked whiskey tomato sauce. Solo Food is an exciting and personal, inspirational cookbook with 72 recipes that you'll love putting on the table.
Bronte Aurell shares her love of home baking and welcomes you to experience the warmth of her kitchen with this comforting collection of bakes and treats from Scandinavia. From a batch of buns to a show-stopping Othello layer cake, Bronte's recipes inspire the feelings of pure delight that baking at home can bring. Try Bronte's Daim Cookies - wonderfully gooey and filled with pieces of chocolate-coated almond toffee. The Trays and Rolls chapter includes super-soft Rye Flat Rolls and Lemon and Blueberry cake. Try one of the Everyday Cakes such as Mamma Lena's Apple Pie or Tosca cake, a love story between almonds and buttery caramel. Bronte introduces Fancy Fika and Celebration Cakes including a truly delicious Rye Layer Cake with Cherries or the indulgent Mini Liquorice Pavlovas, Cremelinser and Eclair with Marzipan. There are recipes for buns, breads and crispbreads, as well as a host of treats sure to fill you with all the joy of home baking.
You can reverse pre-diabetes and type 2 diabetes when you change how you eat International diabetes expert David Cavan has teamed up with food writer and type 1 diabetic Emma Porter to create 100 low-carb, healthy-fat recipes to help reverse type 2 diabetes and prediabetes, and control type 1 diabetes as part of a healthy lifestyle. From simple breakfasts and tasty snacks to indulgent dinners and healthy desserts the authors will help you take control of your health and cook meals the whole family will enjoy. The recipes also help manage type 1 diabetes more effectively. Recipes include: Baked eggs in avocado with roasted fennel and tomatoes One-pan blueberry pancake Roasted aubergine and garlic salad with olive oil, basil and tomato Mexican-style fajitas Nutty mushroom risotto with bacon Slow-roasted salt and pepper pulled pork Orange and almond cake Cherry, chocolate and coconut cream ice lollies
Originally published in 1863, this little book is a compilation of "receipts" to aid Southern households beset by shortages as the War Between the States raged on.
"Designed to supply useful and economic directions and suggestions in cookery, housewifery . . . and for the camp," these helpful hints first appeared in newspapers and other sources. The original edition was bound in yellow, polka-dot wallpaper. Only five copies of that edition were known to exist a hundred years later.
"A Cheap and Quick Pudding," "Apple Pie Without Apples," "Artificial Oysters," "Spruce Beer," "Soap," "Confederate Candles," "Simple Cure for Croup," "Method of Curing Bad Butter," "To Purify River or Muddy Water," and "Hints for the Ladies" on "freshening" a dress to the new style--these are all included, over a hundred "receipts" to get by in hard times.
"Confederate Receipts" has as much sentimental appeal to modern readers as it had practical value to a previous generation.
'We lolled in the sea until it was time to return for tea, another of Mother's gastronomic triumphs. Tottering mounds of hot scones; crisp paper-thin biscuits; cakes like snowdrifts, oozing jam; cakes dark, rich and moist, crammed with fruit; brandy snaps brittle as coral and overflowing with honey. Conversation was almost at a standstill; all that could be heard was the gentle tinkle of cups, and the heartfelt sigh of some guest, accepting another slice of cake.' - My Family and Other Animals, Gerald Durrell In Dining with the Durrells, David Shimwell has delved into the Durrell family archives to uncover Louisa Durrell's original recipes for the scones, cakes, jams, tarts, sandwiches and more that are so deliciously described by the Durrell family. From her recipe for 'Gerry's Favourite Chicken Curry' to 'Dixie-Durrell Scones with Fig and Ginger Jam', and including the family stories and photos that accompany them, this book will transport you to long lunches enjoyed on the terrace of a strawberry-pink villa, sunshine-filled picnics among the Corfu olive groves and candlelit dinners overlooking the Ionian Sea.
A book of delicious, easy-to-make recipes in the great outdoors. Food is often one of the most enjoyable elements of a holiday, but nobody wants to spend hours slaving in a hot, micro-kitchen with limited supplies. Caravan Cookbook offers the solution to dining on days out with delicious, uncomplicated and simple to prepare recipes that will satisfy family and friends. Discover holiday moments around the table and evenings spent under the stars, and take time to enjoy your caravanning adventure. Caravanning holidays allow you to forage for local produce, shopping for ingredients for dinner from farm shops and markets. This book invites you to create a variety of delicious recipes using these fresh, natural and local ingredients. It also offers advice on caravan cupboard essentials for when you find yourself a little off the beaten track! Treat yourself to cider chicken or sesame salmon with edamame beans before dishing up honeycomb pudding with lemon cream or perhaps even challenge yourself to the caravan crumble. Without having to simplify or cut corners on ingredients, Caravan Cookbook shows you inventive ways to utilise your caravan kitchen and create the perfect holiday menu.
Cited Celebrity Masterchef, GBBO winners and by millions of ordinary cooks as the book that inspired them to cook, this is THE cookbook that should appear on a kitchen shelf in every home. With basics, such as white sauce, gravy and Victoria sponge, as well as indispensable recipes including sausage rolls, Chelsea buns and even new classics, like pesto and paella, you'll wonder how you survived without it! Even if you have the original, treat yourself (and your friends) to a new copy of this very special anniversary edition. Divided into 17 chapters from nibbles through to vegetarian meals, sauces, baking and even confectionery, it features over 950 recipes. There's a handy information section at the front, which gives tips on food storage, preparation and the best ways to cook different food types, such as rice, meat and veg. In this special 50th anniversary edition - with gorgeous gold-foiled cover - there are 50 new recipes to try along with the much-loved classics from previous editions. A must-buy book!
Southern Desserts is a delicious additional to your cookbook collection. Filled with amazing recipes for cakes, cupcakes, pies, puddings, cobblers, cookies, candies and so much more. You won't be able to turn the page without wanting to take a bite out of it first
An indispensable new cookbook from James Beard Award-winning food writer Michael Ruhlman From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella-and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.
Tommy Barnes was fed up; frustrated by his boring job, loathing the daily commute and to cap it all, failing to make it as a stand-up comedian. But he didn't break; he made himself redundant and took off to France with girlfriend Rose. Settled in a dilapidated house in the Loire they are plagued by calamities (mainly of Tommy's making), excitable neighbors, a destructive puppy and an unexpected pregnancy. When it looks like the money has run out. Tommy has an epiphany. Beer will save him, of course it will, it always has. After all there is a craft beer revolutions sweeping the world. Sadly it turns out that 20 years of drinking beer doesn't qualify you to brew it. Featuring colorful characters, a stunning location, and an inspiring collection of beer recipes, this is an irresistible feast.
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
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.
South Africa is a country passionate about cooking over fires The country celebrates National Braai (barbecue) Day on 24 September every year. A day for all the citizens of South Africa to unite around fires with family and friends. The driving force behind this initiative is a man known as Jan Braai (John Barbecue). If anyone knows how to cook over a fire, it is Jan. He has cooked over a fire almost every day for the five years since the launch of National Braai Day, he has travelled South Africa and the world cooking over fires with friends. And he knows what people want to know about cooking on a fire. In Fireworks, his first book, Jan Braai shares this knowledge: about making fires with wood and about cooking great meals on the coals. So start with Jan's clear rules for the perfect steak cooked over a fire and, once you have mastered that, move on to lamb chops, curried sosaties (kebabs) and the oxtail cooked in a cast-iron pot over the coals. From there you can move to rack of lamb, lamb on the spit, the perfect ribs and the staples of bread, corn and even a dessert or two cooked over the fire. Hunting and fishing may not be the measure of a man any longer, but you do need to be able to make the perfect fire, without fuss or fanfare. It's just one of those things that separates the men from the boys. 'I like T-Bone steaks, because they are in the shape of Africa' Archbishop Emeritus Desmond Tutu, Patron of National Braai Day
A journey through British food, from the acclaimed author of The Apple Orchard In Britain, we have always had an awkward relationship with food. We've been told for so long that we are terrible cooks and yet when someone with a clipboard asks us what the best things are about being British, our traditional food and drink are more important than the monarchy and at least as significant as our landscape and national monuments in defining a collective notion of who we are. Taking nine archetypically British dishes - Pie and Peas, A Cheese Sandwich, Fish and Chips, Spag Bol, Devonshire Cream Tea, Curry, The Full English, The Sunday Roast and a Crumble with Custard - and enjoying them in their most typical settings, Pete Brown examines just how fundamental food is to our sense of identity, perhaps even our sense of pride, and the ways in which we understand our place in the world.
'An unbridled joy' Nigel Slater WINNER OF THE OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2017 FROM THE FORTNUM & MASON COOKERY WRITER OF THE YEAR 2018 Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. These vegetable-based recipes offer up a treasure trove of flavours, making the perfect gift for both vegetarians and meat-eaters Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners' Question Time pilau and green beans with cashew nuts and coconut. And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion. To finish, there's a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. 'The tastiest, liveliest, spice-infused fare this side of the Sabamarti river' Guardian 'Terrific, flaunting how rich and resourceful vegetarian cooking can be' Sunday Times
Power Bowls is your bite-sized guide to the tastiest new health food trend. Every bowl contains a perfectly balanced meal, packed with nutritious superfood ingredients to keep you energised all day. With 25 recipes designed to suit your busy lifestyle, Power Bowls is packed with superfood solutions to keep you feeling healthy and satisfied from morning to night. Start your day right with Quinoa & berry porridge or an Acai berry & kale smoothie bowl, enjoy a Tofu & kimchi bowl or Vegetarian sushi bowl for a tasty on-the-go lunch, then come home to a satisfying bowl of buckwheat pho or spicy harissa chicken and rice. Easy-to-make, versatile, and full of goodness, make Power Bowls your next superfood eat.
The No. 1 IndyBest Celebrity Cookbook for 2017 Packed with over 650 everyday Mary Berry recipes, this is the biggest ever cookbook from Britain's best-loved cookery writer that no kitchen should be without. This updated edition of Mary's million-selling cookbook is the only Mary Berry book that you need. Every delicious recipe is accompanied by beautiful photography to inspire your cooking, with an eclectic mix of traditional dishes, exotic flavours, and classic Mary Berry recipes. Learn to make every type of dish, including soups, poultry, game, pies, desserts, cakes, and vegetarian favourites. Every enticing chapter starts with a know-how section to get you ready to cook and shows you Mary's trusted tips and tricks. These tried and tested Mary Berry recipes include mouth-watering dishes for family and friends no matter the occasion, including hummus, paella, dairy-free lasagne, prawn, tacos, chicken pot pie, English roast beef, croissants, cherry cheesecake, and her best-ever chocolate brownies! Perfect for everyday cooks and Mary Berry fans alike, Mary Berry's Complete Cookbook is the crowning glory of every cook's shelf. Previous edition ISBN 9781405370950
Cider is a quite delicious drink which has been known for thousands of years and which has enjoyed a fashionable makeover in recent years. This practical book by Michael Pooley and John Lomax, both cidermakers of national repute for more than 20 years, explores both modern and traditional approaches, and has been designed to enable the enthusiast using any type of apples to make real cider with skill and confidence. The book covers the history of cidermaking, techniques for preserving apple juice for drinking, washing and crushing the apples, pressing the pulp, fermentation, blending and storing, cider-based recipes, the making of perry from pears and also includes instructions and a set of superb scaled plans for building an inexpensive cider press using hardwood or good quality softwood.
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