In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman--and never went home again.
Was it love at first sight? Or was it the way her knife slid effortlessly through her "pave au poivre, "the steak's""pink juices puddling into the buttery pepper sauce? LUNCH IN PARIS is a memoir about a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world's most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 "femmes fatales." She learns to gut her first fish (with a little help from Jane Austen), soothe pangs of homesickness (with the rise of a chocolate souffle) and develops a crush on her local butcher (who bears a striking resemblance to Matt Dillon). Elizabeth finds that the deeper she immerses herself in the world of French cuisine, the more Paris itself begins to translate. French culture, she discovers, is not unlike a well-ripened cheese-there may be a crusty exterior, until you cut through to the melting, piquant heart.
Peppered with mouth-watering recipes for summer ratatouille, swordfish "tartare "and molten chocolate cakes, "Lunch in Paris" is a story of falling in love, redefining success and discovering what it truly means to be at home. In the delicious tradition of memoirs like "A Year in Provence" and "Under the Tuscan Sun, " this book is the perfect treat for anyone who has dreamed that lunch in Paris could change their life."

From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks.

This title helps you create a Christmas feast to remember from elegant appetizers to sumptuous desserts. It features family classics as well as great new ideas for seasonal entertaining. You can enjoy traditional dishes such as Roast Turkey, Brussels Sprouts & Chestnuts, or Christmas Pudding, or ring the changes with Stilton Tartlets, Roast Goose with Caramelized Apples, or Ginger Trifle. It contains a useful countdown to Christmas chart to ensure perfect timing on the day. It features 100 photographs that include helpful step-by-step shots. Christmas is a time for celebrations, entertaining family and friends, and sharing the best of festive cheer with them. This book will help make whipping up the food as stress-free and enjoyable as possible, with tips for what to prepare in the weeks before the big day. It includes advice on roasting a turkey, including timing charts and step-by-step techniques for carving the bird. There are 30 recipes that cover all the festive essentials, from Roast Potatoes to Mince Pies. Easy-to-follow method text and inspiring photographs make it easy to achieve perfect results that will impress your family this Christmas and for many years to come.

Bagel lovers rejoice! This thorough-yet-accessible cookbook demystifies bagel-making with just 5 base ingredients and straightforward techniques for making the dough, shaping the bagels, proofing, boiling, baking, storing, and more. Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry and Hatch Chile Jack, as well as homemade spreads, schmears, pickles, and other deli favorites, like home-smoked Nova and Smoked Whitefish Salad, for maximum grazing. Home bakers of all levels will delight in these reliable recipes and share them as a hostess, housewarming, or Yom Kippur gift. With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America's best-loved foods.

A Table for Friends celebrates the joy of eating with friends and family, with over 100 simple and wonderfully inviting recipes that allow you to relax with your loved ones whilst the cooking takes care of itself.

Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you're cooking for two or twenty.

A Table for Friends has recipes for every occasion, from last-minute weeknight dinners to large celebratory gatherings. Skye's recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan a simple and impressive menu, and, because juggling oven space is one of the biggest challenges when cooking for a crowd, each chapter is ingeniously organised into Throw Together, On The Hob and In The Oven so your menu works best for your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye's practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to how to lay the table beautifully, allowing you to step out of the kitchen and relax with your guests.

For a super-easy roast why not try her Honey-roast poussins, Butter-&-sage roast pumpkin, Saffron fennel, A really good chicory salad with creamy mustard dressing and Winter fruit & mascarpone tart? Or for a wonderfully soothing pasta supper, Tagliatelle with gorgonzola, pear & walnut and Chocolate chestnut meringue cake is sure to be a crowd-pleaser.

This is a cookbook to cook from: a helpful, approachable, down-to-earth kitchen companion that will give you the confidence to gather friends around your table and the inspiration to do so more often.

'My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing.' Julia Busuttil Nishimura has gained a strong and loyal following for her generous, uncomplicated, seasonal food. Her interpretations of dishes from Italy and the Mediterranean feel both timelessly familiar and altogether fresh and new. This is modern Australian eating with respect for the past.Julia guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as ricotta tortelloni with butter, sage and hazelnuts or taleggio and potato pizza. She also shares plenty of flavourful salads and simple meals for days when time is scarce, such as roasted cauliflower and wheat salad or tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn't be overly complicated. As Julia shows us, some of the best recipes are those that have been passed down the generations and streamlined to perfection along the way, such as the perfect lemon olive oil cake. But we also need the odd show-stopper like a chocolate layer cake with espresso frosting on standby for special occasions!This is simple food that is comforting and generous in spirit. Slow down, take your time and enjoy it.

A long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine.

Home Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the beautiful house was built to unite friends and relatives in a bucolic, simple setting. In this personal, inspiring recipe collection John and Catherine share 100 favorite dishes, all fundamental to their home-cooking – and entertaining – repertoire. The result speaks beautifully of food shared and enjoyed in a space designed to accommodate and adapt to the seasonal shift in cooking and eating.

Recipes included range from Easter lamb served in the open-plan barn kitchen to wild mushroom risotto shared in the intimate dining room and walnut praline ice cream enjoyed outside by the carp pond.

Stunning photographs of the house and finished dishes bring the book – and Pawson's celebrated aesthetic – to life, making this the perfect gift for both home cooks and architecture lovers.

What to Cook and How to Cook It is the ultimate cookbook for beginners, showing how to cook easy, delicious meals for every day of the week. With a winning combination of clear step-by step-photographs, and authoritative, foolproof recipes, it takes 100 favourite everyday dishes and guides the reader through every step of the cooking process with recipes that absolutely anyone can follow. Each ingredient and stage of the cooking process is illustrated with a clear colour photograph, and the striking, simple design will encourage anyone who lacks confidence at cooking to have a go at producing nutritious, home-cooked food for their family and friends. Every stage is clearly explained, with no prior knowledge taken for granted. Even common terms such as 'finely chopped' are explained in an illustrated glossary. The recipes are written by a highly experienced food writer with years of expertise in creating simple, foolproof recipes, and each one has been tested several times to ensure that it is easy to follow. Additional hints and tips are provided on how to choose ingredients, how to rescue a recipe if things go wrong, and how to adapt the dish with different ingredients. Unlike most beginners' cookbooks, this one does not attempt to teach techniques, such as pastry and breadmaking: it focuses purely on creating straightfoward, enjoyable meals that are easy to cook. The recipes are extremely practical, using ingredients available in any market or supermarket, do not require specialist equipment, and are economical and nutritious. To make it simple to decide what to cook, the recipes are divided into chapters on breakfasts and brunches, light weekday meals and lunches, dishes for sharing, quick and easy suppers, weekend main meals that take longer to cook, and desserts and baking. What to Cook will equip any novice cook with a repertoire of simple, crowd-friendly dishes that they can cook to perfection with confidence.

Succulent shrimp, juicy steak, vegetables bursting with fresh flavour-the secret to cooking exceptional food is keeping it luscious and tender. In this technique-focused guide to delectable dishes, Kathy Hunt delivers recipes for global appetisers, mains, sides, desserts and sweet baked goods. Written for novice and accomplished cooks alike, this masterclass in texture inspires an appreciation for the skills needed to craft exquisite mouthfeel, an often overlooked facet of cooking. From stir-frying noodles and sauteing fish to grilling delicate vegetables and roasting hearty meats, Luscious, Tender, Juicy covers a wealth of preparation techniques. Hunt explains how to keep food tender and flavourful, an essential aspect of delectable food. The final two chapters, "Luxurious Cakes, Pies and Puddings" and "Velvety Cookies, Pastries and Breads," focus on sweets that wouldn't be enjoyable (or even edible) if they weren't fluffy, molten or gooey.

Make Christmas special with this traditional collection of classic recipes, shown in 180 inspirational photographs. It features imaginative ideas for sumptuous festive food to help you create a memorable celebration. It features 150 recipes with clear step-by-step instructions that make it simple to achieve perfect results every time. You can enjoy tempting dishes such as Smoked Salmon with Warm Potato Cakes, Chicken Casserole with Spiced Figs and Christmas Star Cakes. There are beautiful photographs of every finished dish to inspire and guide you. All courses are catered for - from soups and sides, bakes, party foods and main dishes, to festive desserts and drinks. Every recipe includes nutritional information to ensure your holiday is healthy as well as happy. Christmas is a magical time when family and friends get together, and enjoying traditional food and drink has always been part of the celebrations. The festive season is when everyone enjoys wonderful home-cooking, and this exciting collection can help you plan memorable meals throughout the holiday. All the traditional Christmas dishes are here, such as Classic Roast Turkey, Festive Lentil and Nut Roast, Christmas Pudding with Brandy Butter, or Mince Pies with Orange Pastry. Or, why not spice up your Christmas menus a little with a few international dishes: try Porchetta, Baked Polenta with Tomato Sauce, and Fresh Cherry and Hazelnut Strudel. All courses are catered for: there are soups and appetizers, dips and nibbles, pates, terrines and mousses, fish and shellfish dishes, poultry and game, and meat recipes. There are also sections on vegetarian main dishes, side dishes, hot desserts, cold desserts, cakes, cookies, treats and edible gifts, and festive drinks.

This title features delicious, no-fuss dishes using just four ingredients or less, from breakfast and snacks to main courses and desserts, all shown in 500 fabulous photographs. This unbeatable recipe collection is a must-have for every busy cook - each delicious recipe can be put together from either 1, 2, 3 or 4 key ingredients. Here are over 500 fabulous fuss-free ideas for quick and easy brunches, appetizers, lunches, vegetarian dishes, meaty mains, fish and shellfish, party snacks, al fresco food, breads, bakes, cakes, desserts and more. It features recipes that represent a range of international cuisines, from Chinese and Indian to Italian and Portugese; choose from Grilled Oysters with Heather Honey, Thai-style Rare Beef and Mango Salad, and Rose Petal Sorbet. Emphasis is placed on fresh, healthy ingredients and all recipes are accompanied by full nutritional advice. This fantastic collection is ideal for the food-loving cook with little time to spare. More than 500 superb recipes show that if you don't have hours to shop or devote to preparation it does not mean missing out on tasty, home-prepared meals. From classic brunches to tempting soups and appetizers, plus all kinds of main course dishes and desserts, every recipe tastes sensational but requires only a few ingredients. For a quick lunch, try Baked Leek and Potato Gratin, or Haddock with Fennel Butter for an appetizing supper. With over 500 lovely images to inspire, this is the must-have resource to preparing healthy, home-cooked and delicious food.

Learn to make the perfect Shepherd's Pie by the women who know best. This lovely book is filled with delicious and traditional recipes, perfect for family meals and more! Traditional recipes include Spaghetti Bolognese, Garlic Bread, Fish Pie and Lasagne, plus classic puddings like Tiramisu and Almond Plum Pudding. There are also recipes to suit any other occasion, such as Chickpea Burgers with Tomato Salsa, Broccoli and Smoked Salmon Roulade, and yummy Moussaka. With sumptuous recipe images and the WI stamp of reliability, the book is a must for your kitchen shelf.

Delicious and Simple Food for Everyone Plant-Based Cooking for the Absolute Beginner is full of fun, delicious, and gorgeous food made from plants. Each dish is comprised of a variety of colors, flavors, textures, and nutrition! The book features easy-to-read formulas, flow charts, and smart ideas throughout to really help you understand the foundations of cooking, and furthermore how to build up all types of dishes. Moreover, there are the basic recipes you'll always want, such as dressings and sauces, dips, bread, and porridge. Read about fourteen ways to serve your favorite plant-based protein sources. Therese Elguist, one of the most well-known green cooking personalities in Sweden, presents her "plant plate" showing you how to become more flexible and sustainable in the kitchen. The book is also filled with tips on how to build up a basic pantry, what kitchen tools you'd want to ascertain success in the kitchen, and what "backwards cooking" is all about. The perfect gift for herbivores and omnivores alike!

A beautiful cookbook based on the best-selling Stick Man picture book by Julia Donaldson and Axel Scheffler! Children will love The Stick Man Cookbook, which features twenty-five recipes for the whole family to make and enjoy together. Learn how to make edible Christmas Tree Presents, Lettuce Sailing Boats, Sandcastle Cakes and much more! The recipes are specially designed for adults to use with children, and has step-by-step instructions and helpful hints, making it the perfect way for you to spend quality time with your child and show them just how much fun cooking and baking can be! sturdy hardback cover with a gloss finish for easy cleaning after spills white plastic spiral binding so the book lies flat on the kitchen worktop as you follow the recipe From the author and illustrator of The Gruffalo, Stick Man and ZOG, which have all been made into animated films shown on BBC1 Stick Man has been adapted into a popular animated film starring voices from Martin Freeman (Stick Man), Jennifer Saunders (Narrator), Sally Hawkins (Stick Lady), Russell Tovey (Dog) and Hugh Bonneville (Santa) Julia & Axel Superworm animation will debut on BBC1 in December 2021 Watch out for Julia & Axel's new book The Baddies coming in 2022

First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.

This is the ultimate how-to reference book of culinary techniques shown in over 1550 photographs and with 500 classic recipes. It helps you find out how to do every conceivable kitchen task, from boning fish, spatchcocking a chicken and roasting meat correctly to making sauces, creating perfect pastry, and icing a cake. It includes over 500 recipes for every occasion, with easy-to-follow instructions and pictures to make everything simple. There are recipes for every part of a meal, from mouth-watering soups, snacks and appetizers to sophisticated main course dishes and elegant desserts. It provides over 1900 photographs illustrate in clear, step-by-step sequences all the basic skills and culinary techniques you will ever need. It includes advice on useful kitchen equipment, plus all the essential store-cupboard techniques. Aimed at all those who wish to extend their kitchen skills and culinary repertoire, this book offers the practical know-how and mouth-watering inspiration to enable you to cook with complete confidence. Here you will find everything you need to know about selecting, preparing and cooking your best-loved dishes. Divided into two main sections, this book starts with a comprehensive, fully illustrated guide to all the classic techniques, from how to roast meat and fillet fish to how to make a refreshingly smooth sorbet. The second part offers a superb collection of over 500 recipes, from soups and appetizers right through to lavish cakes and bakes. Step-by-step photographs guide you through every stage of preparation, so whether you want to look up a classic dish or need reassurance when trying out a new recipe you are guaranteed successful results.

An inspiring guide to outdoor dining with 125 recipes for alfresco meals, from grilling favorites to make-ahead dishes and batch cocktails. Featuring more than 125 classic and contemporary recipes with an emphasis on fresh, seasonal ingredients, Alfresco provides everything you need to know about cooking and serving outdoor-oriented meals. The recipes span easy-to-eat and shareable appetizers (from skewers and flatbreads, to delicious favorites like paella); backyard favorites (such as grilled pizzas, whole grilled fish, and burgers); and fun desserts (like boozy ice cream floats and chai-smoked pineapple). Home cooks will find ways to take advantage of the garden-fresh produce of spring, summer, and fall when menu planning and tips for making the most of outdoor settings. Entertaining advice, including suggestions for serving food safely and making batch drinks and snacks, will ensure cooks entertain and serve with confidence. Vibrant food photography and tablescapes interspersed throughout the pages provide inspiration for making every meal outdoors a special occasion.