FEATURING RECIPES FROM THE HIT NEW CHANNEL 4 SHOW JAMIE’S 5 INGREDIENT MEALS

5 Ingredients Mediterranean is everything people loved about the first book, but with the added va-va-voom of basing it on Jamie's lifelong travels around the Med.

With over 125 utterly delicious, easy-to-follow recipes, it's all about making everyday cooking super-exciting, with minimal fuss - all while transporting you to sunnier climes.

You'll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour.

With chapters including Salads, Soups and Sarnies, Pasta, Veg, Pies and Parcels, Seafood, Fish, Chicken and Duck, Meat and Sweet Things, you'll find something for every day of the week, and every occasion.

Dishes include:

• Tender smoky aubergine
• Epic prawns & beans
• Rogue ratatouille risotto
• Sizzling squid
• Island salad
• Herby steak & crispy potatoes
• Easy fig tart
• Jools' chocolate dreams

A fascinating cookbook by culinary twins, includes breathtaking, yet simple recipes for special occasions.

"This book is the definitive 'How-To' manual for hosting small parties in your home." -Violet Goode "Ellen is such a gracious hostess. Her annual Tea Party is the highlight of the social season for all English expatriates on the central California coast." -Norah Bennet "Just A Few Friends" is a complete step-by-step guide to entertaining small groups, from 12 to 150 people, in your home. With guidance from an experienced hostess, you will learn the secrets of: Menu Selection Based on Group Size, The Season, and the Occasion Table Setting, Seating and Decoration Planning Shopping for Ingredients Recipes How To Host an English Afternoon Tea Plus the Secret Recipe for Colonel Coile's Chutney Beautifully illustrated and with easy-to-follow recipes, "Just a Few Friends" is the perfect guide for anyone wishing to entertain in their own home.

Every day at noon in the dining hall of New College, Oxford in the 1770s, a feast was laid for students and the dons, clad in white waistcoats and wigs. They sat down to cod with oysters, ham, fowls, boiled beef, rabbits smothered with onions, mutton, veal collops, pork griskins, New College Puddings, mince pies, and roots (vegetables). That was only the first course. For the second course, they were served roast turkey, a haunch of venison, a brace of woodcocks, snipes, veal olives, trifle, blancmange, stewed pippins, and preserved quinces. Ralph Ayres was the genius behind this daily repast, and his choice recipes are chronicled here in "Ralph Ayres' Cookery Book,"
If you've ever wondered what a London Wigg was or why plum cake does not actually contain plums, "Ralph Ayres' Cookery Book" will prove to be a most rewarding collection. Here the details of sumptuous British meals are meticulously presented, as is their larger context in the history of cooking. Recipes for such famous dishes as Quaking Pudding, Oxford Sausages, Damson Preserve, and other savory English delights fill the pages. Some, such as the famous New College Pudding, are still used today. The volume is beautifully produced, featuring a wealth of full-color botanical illustrations and elegant script reproduced from the original text, and also includes an informative foreword by Bodleian emeritus librarian David Vaisey.
A captivating glimpse into the world of eighteenth-century food and the culture of academia's apex, "Ralph Ayres' Cookery Book" is a valuable and engaging historical chronicle of British cuisine. It will appeal to social and culinary historians, as well as to the many lovers of griskin andcollops.