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Books > Food & Drink > General cookery > Cookery dishes & courses > General
'John's pan-tastic!' Daily Mail John Whaite celebrates simple,
stunning recipes that can be prepared and cooked on the stove in
under 45 minutes. Speedy food can't be complicated - just a flash
in the pan - so no trickery, just delicious but achievable recipes.
Pans and a stove are all you need to feed you, your friends and
family convenience food, with class. The Bake Off winner, who runs
his own cookery school, show his innovative style, with
inspirational combinations - from Marmalade Brulee French Toast and
Bloody Mary Prawn Tacos to Saag Halloumi and Apricot, Whisky &
Honey Cheesecake. The Frying Pan Lasagne is sure to become a
classic!
'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.
Neven Maguire's award-winning and bestselling Midweek Meals
inspired thousands of families all around Ireland with practical
and delicious ideas for the daily dinner. Now Neven is back with
another 100 fantastic family favourites for Monday to Friday!
Sections include 'Roasting Tin' for simple one-dish dinners, 'Home
Comforts' for cosy eating, 'All-Time Favourites', which include
Neven's most requested recipes (if in doubt, start here!) and 'Make
Ahead' for lots of inspiration for batch cooking or slow cooker
recipes. Once again, this modern, family-friendly cookbook will
inspire you to eat well every day. Let Neven worry about the daily
dinner, so you don't have to!
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 pasta ninja and Instagram star Linda Miller Nicholson delivers
her first cookbook, a stunning cornucopia of pasta in every color
and shape, all created by hand using all-natural colors from
vegetables, herbs, and superfoods-and including 25 dough recipes,
33 traditional and modern shaping techniques, and the perfect
fillings and sauces to make your creations sing! Linda Miller
Nicholson began making pasta at age four, but started adding color
to it several years ago to entice her son to eat more vegetables.
Her creations became a viral sensation, attracting fans worldwide
who are mesmerized by her colorful and flavorful designs. Now, with
Pasta, Pretty Please home cooks can create dreamy, dazzling pastas
in their own kitchens using only all-natural ingredients-flour,
eggs, vegetables, herbs, and superfoods-that are true works of art.
Playful and inviting, Pasta, Pretty Please includes recipes,
techniques, tips, and inspiration. Linda starts with recipes for
basic doughs-standard egg dough, various gnocchi doughs-and works
her way up to recipes for dough in many colorful shades. She
teaches you just how many colors are pastable and what kinds of
pigmented vegetables, fruits, and spices you can use to color your
pasta-such as mixing turmeric with parsley for just the right shade
of chartreuse, or using activated charcoal powder to create black
pasta. She also shows you how to roll out dough, cut and form many
pasta shapes, and gives tips for retaining brilliant colors even
when cooked. Once you've mastered the basics, you'll find recipes
for more elaborate patterns and colors that are sure to impress
your family and friends. Linda reveals how to layer colors to make
multi-colored doughs in recipes including: Rainbow Cavatelli Polka
Dot Farfalle Emoji Ravioli Avocado Gnocchi Hearts and Stripes
Pappardelle Argyle Lasagna Sheets 6-Colored Fettucine You'll also
find recipes for spectacular sauces and fillings, such as: Golden
Milk Ragu Pecorino Pepper Sauce with Broccolini Roasted Tomatoes
with Basil Oil and Burrata Spiced Lamb Yogurt Sauce Rustic Squash
Filling Classic Ricotta Filling Pepperoni Pizza Filling Featuring
beautiful pasta in a rainbow of colors and a variety of shapes,
patterns, and sizes, Pasta, Pretty Please is an artistic treasure
trove that will please the eye and the palate. Buon Appetito!
At a time when 31 million American adults live alone, Klancy Miller
is here to show that cooking for one is something to embrace. While
making single servings from other cookbooks means scaling down
ingredients, adjusting cooking times, or being stuck with
leftovers, Cooking Solo gives readers just what they need to make a
delicious meal all for themselves. Among the few other "cooking for
one" books, this is the first by a hip young woman, whose vibrance
and enthusiasm for cooking for herself comes through in the 100
attractive recipes like Tahitian Noodle Sandwich, Smoked Duck
Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with
Lemon and Capers. Klancy also includes a chapter on entertaining at
home, because being single still means having fun with friends.
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