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Books > Food & Drink > General cookery > Cookery dishes & courses > General
Whether you are preparing a family supper or hosting an elegant
dinner party, you are sure to find what you need in this
comprehensive cooking collection. 500 Best-Ever Recipes presents
tried-and-trusted family dishes from all over the world from
delicious soups and starters to quick suppers and desserts. For
cooks who want more variety in their main meals, 500 Main Courses
provides plenty of impressive options from casseroles to
mouthwatering barbecue ideas. 500 Seasonal Recipes helps you choose
just the dish to suit the time of year: enjoy teriyaki salmon with
ginger strips in spring or baked leek and potato gratin in winter.
Finally, with quick and easy dishes that can be prepared in 20
minutes or less, 500 20-Minute Recipes is a kitchen essential for
any busy cook. Fully illustrated with over 2000 easy-to-follow
photographs, this failsafe book collection means you will always
have the perfect recipe at your fingertips.
'A sensual feast of a novel, written with elegance, beauty, charm
and skill in a voice that is both lyrical and unique. The Language
of Food is an intriguing story with characters that leap off the
page and live, but what sets it apart from it's contemporaries is
Abbs' outstanding prose' Santa Montefiore Eliza Acton, despite
having never before boiled an egg, became one of the world's most
successful cookery writers, revolutionizing cooking and cookbooks
around the world. Her story is fascinating, uplifting and truly
inspiring. Told in alternate voices by the award-winning author of
The Joyce Girl, and with recipes that leap to life from the page,
The Language of Food by Annabel Abbs is the most thought-provoking
and page-turning historical novel you'll read this year, exploring
the enduring struggle for female freedom, the power of female
friendship, the creativity and quiet joy of cooking and the poetry
of food, all while bringing Eliza Action out of the archives and
back into the public eye. 'I love Abbs's writing and the
extraordinary, hidden stories she unearths. Eliza Acton is her best
discovery yet' Clare Pooley 'A feast for the senses, rich with the
flavours of Victorian England, I prepared every dish with Eliza and
Ann and devoured every page. A literary - and culinary - triumph!'
Hazel Gaynor 'Exhilarating to read - thoughtful, heart-warming and
poignant, with a quiet intelligence and elegance that does its
heroine proud' Bridget Collins 'A sumptuous banquet of a book that
nourished me and satisfied me just as Eliza Acton's meals would
have... I adored it' Polly Crosby 'An effervescent novel, bursting
with delectable language and elegant details about cookbook writer,
Eliza Acton. Don't miss this intimate glimpse into the early
English kitchens and snapshot of food history' Sara Dahmen
'Wonderful... Abbs is such a good story teller. She catches period
atmosphere and character so well' Vanessa Nicolson 'Two of my
favourite topics in one elegantly written novel - women's lives and
food history. I absolutely loved it' Polly Russell 'A story of
courage, unlikely friendship and an exceptional character, told in
vibrant and immersive prose' Caroline Scott 'Richly imagined and
emotionally tender' Pen Vogler 'Characters that leap off the page,
a fascinating story and so much atmosphere, you feel you're in the
kitchen with Eliza - I loved it.' Frances Quinn 'I was inspired by
Eliza's passion, her independence, her bravery and ambition. Like a
cook's pantry, The Language of Food is full of wonderful
ingredients, exciting possibilities and secrets. Full of warmth and
as comforting as sitting by the kitchen range, I loved it' Jo
Thomas 'A delightful read' Nina Pottell 'Clever, unsentimental,
beautifully detailed and quietly riveting' Elizabeth Buchan, author
of Two Women in Rome 'A wonderful read' John Torode England 1835.
Eliza Acton is a poet who dreams of seeing her words in print. But
when she takes her new manuscript to a publisher, she's told that
'poetry is not the business of a lady'. Instead, they want her to
write a cookery book. That's what readers really want from women.
England is awash with exciting new ingredients, from spices to
exotic fruits. But no one knows how to use them Eliza leaves the
offices appalled. But when her father is forced to flee the country
for bankruptcy, she has no choice but to consider the proposal.
Never having cooked before, she is determined to learn and to
discover, if she can, the poetry in recipe writing. To assist her,
she hires seventeen-year-old Ann Kirby, the impoverished daughter
of a war-crippled father and a mother with dementia. Over the
course of ten years, Eliza and Ann developed an unusual friendship
- one that crossed social classes and divides - and, together, they
broke the mould of traditional cookbooks and changed the course of
cookery writing forever.
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 Dinner Party is the ultimate guide to sophisticated home
entertaining from fine dining chef Martin Benn,
featuring nine expert menus for memorable feasts from relaxed
gatherings to glamorous celebrations. Martin Benn (Sepia,
Society) is one of Australia’s most accomplished chefs, but his
passion is hosting impressive meals at home with his wife and
creative collaborator Vicki Wild. In this beautifully photographed
and designed cookbook, Benn applies a lifetime of culinary
knowledge and technique to the Saturday night soiree, offering over
70 recipes for showstopping starters, memorable main courses,
stunning sides and dazzling desserts. Discover how elements
can be prepared in advance – from sauces to stocks, cocktails,
wine matches and music playlists – to make hosting a breeze, with
detailed menus such as Family Knows Best, The Italians Are Coming
and Fancy Schmancy. Dress up, casual: anything goes! The
Dinner Party: A Chef's Guide To Home Entertaining will help
you create a night to remember.Â
Say goodbye to fourth-night-in-a-row meat loaf and identical
containers of tragically "meal-prepped" chicken thighs. YouTube
cooking sensation and restauranteur Sam the Cooking Guy is here to
save us from mediocre leftovers. With 20 bulk-cooking master
dishes, each featuring a main protein, with corresponding follow-up
meals that all benefit from the work you've already done, Sam
ensures that you'll never be bored in the kitchen again! Sam's
recipes are simple and quick, but never tired. Your Mexican Meat
Loaf from Sunday can shapeshift into Tuesday night's Tacos or
Thursday's Sloppy Joes. Monday's Roast Chicken becomes Wednesday's
Thai Chicken Curry or Friday's Baked Taquitos. "Aw man,
Beer-Braised Short Ribs again?" "Nah: Short Rib Egg Rolls!" Sam's
genuine and engaging personality, along with vibrant colour
photography, makes this book a lifesaver for busy folks who are
looking for dinners that they can finally be excited about.
Sauces have always played an important role in cooking. They
complement and enhance so many foods, adding nuances of flavour and
taking dishes to new heights. With his wealth of culinary
knowledge, Michel Roux is recognised as a master at the art of
sauce-making. This comprehensive collection of over 200 sauces has
attained classic status as the essential guide in every good cook's
kitchen. The techniques and methods of sauce making are explained
simply and clearly, many illustrated with step-by-step instructions
and photographs. A comprehensive directory which recommends the
best sauces for key dishes and ingredients is also included.
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