Discover quick and tasty dishes in Nigel Slater's The 30-Minute Cook. Quick, delicious meals from across the world with ingredients available from your local supermarket - all prepared within thirty minutes: the perfect book for the busy cook. Praise for Nigel Slater's The 30 Minute Cook: 'One of my very favourite cookery writers' Delia Smith 'The whiff of kaffir lime leaves, cumin and ginger wafts from the pages ... I can think of no one more likely to coax timid cooks into a spirit of culinary adventure' Financial Times 'An inspired worldwide collection of quick and accessible dishes' Evening Standard Nigel Slater is the Observer's food writer, writing a month column for Observer Food Monthly. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he won the Glenfiddich Trophy and he has twice won the Cookery Writer of the Year Award as well as being named Media Personality of the Year in the 1996 Good Food Awards. His other bestselling books include Real Fast Puddings, Real Food, Appetite and The Kitchen Diaries.

Following the success of Real Food and Appetite, this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, Toast. The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. It is what I eat when I'm not phoning out for pizza or going for a curry. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions. Much of it is what you might call fast food, because I still believe that life is too short to spend all day at the stove, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p . Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day.

Sixty years ago food was in short supply and malnutrition rates were high. The Ministry of Food was set up to teach the public how to make the best use of the food available to them. Fast forward to the present day, where we have unlimited choices and plenty of food, yet we're living in a world of junk food, additives and preservatives. Our war is now against obesity, as most people have little or no idea about how to cook and what makes a balanced diet.

We need to learn from the past. We need to look back at the way our grandmothers and great-grandmothers cooked - wholesome, tasty food that was simple and quick to prepare. If you're a complete beginner in the kitchen, Jamie's promise to you is that you'll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way, and this book is your first step . . .

Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In Jamie's Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy's influence reaches us all.;On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie's inimitable way. From Parma ham to Parmesan, from pannetone to panzanella, Jamie's new book will transport you to Italy or at least bring Italy home to you.

Since it's publication in 1998, which tied in with his first TV series, stylish and innovative NIGEL SLATER'S REAL FOOD has become the essential food book to have, both on the kitchen shelf and (qualified by his fanmail) on the bedside table. From sausages to ice cream, potatoes to garlic, the book covers Slater's indispensable signature dishes ? the ones you wouldn't be without for love or money.

Based on Nigel Slater's absolute favourite food, whether it be The Stickiest Ever Chicken Wings or Baked Goat's Cheese and Pesto in Filo Pastry, Smoked Mackerel Dauphinoise or the classic Bacon Butty, this classic has gone a long way in at last creating a nation of food lovers. In typically unpretentious style, Nigel finds good things to make using mass produced white bread to the finest Italian loaves, or with standard English confectionery to real chocolate made from cocoa solids. These recipes are still up-to-the-minute, accessible and inspiring. With Nigel's unerring understanding of flavours, irresistible, simple recipes, and passionate lively writing, this attractive reissue edition proves that NIGEL SLATER'S REAL FOOD deserves its place on everyone's kitchen shelf.

Jamie will try real American food and meet the most interesting cooks and producers that this vast country has to offer. His epic journey will take him to the heart of America: its people, culture, music and, most importantly, its food.

Along the way Jamie will be getting his hands dirty - meeting hunters, cowboys, fishermen and local producers - as he finds out about the best (and strangest) ingredients on offer. He won't just be sampling, he'll be getting involved: entering a gumbo 'throw-down' in Louisiana, fishing in California and sampling bison in Montana as he joins life on a ranch.

As well as being a visually stunning journey, Jamie's America is a practical cookbook, with each chapter focusing on the food and recipes of a different state. And the food will be as varied as the landscapes - from spicy Mexican in the desert to freshly caught Alaskan salmon.

With 120 brand new recipes, and Jamie's diary narrative running alongside, this will be a celebratory cookbook of a country with a wide food heritage.

Delia's Book of Cakes was first published in 1977, and such is the staying power of this 35-year-old phenomenon, it has never been out of print. Now, to celebrate its success, it has undergone a complete contemporary makeover. It still retains the much-loved favourites that have stood the test of time, but now alongside them there are new recipes, new ideas, new ingredients, and new and simpler methods. Over 90% of the recipes in the book have been tested gluten-free. From timeless classics like coffee and walnut sponge and old-fashioned cherry cake, to seasonal classice like Christmas and simnel cake, to exciting new recipes such as iced hidden strawberry cup cakes and chunky marmalade muffins, Delia brings her touch of baking magic to your kitchen. All this is as you would expect from Delia: easy accessible recipes, carefully tested, and utterly to be trusted. Quite simply - as then, so now - the only book of cakes you'll ever need is Delia's Cakes.

This book is very close to my heart. It's about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly...my vegetable patch! I came to realise last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside, you'll find over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!

Delia always has her finger on the button. For 40 years she has continually, throughout her cookbooks, writing and television programmes, enabled millions of people who lack confidence or experience to cook for their families and loved ones without fear. Delia's Complete How to Cook, a compilation of simple recipes from her celebrated How to Cook series, is a totally comprehensive 700-page guide to basic cooking, meaning that everyone from nine to ninety has every cooking skill they will ever need in one volume. Including hundreds of recipes for every possible occasion, all with Delia's no-nonsense approach and easy to follow instructions. There has never been a greater need either to learn to cook or to return to home cooking. And here it is in one volume, absolutely appropriate for the times we live in. Delia's Complete How to Cook was recently voted the best recipe book ever published (The Daily Telegraph/www.OnePoll.com).

Delia has long been the person we turn to for stress-free Christmas celebrations. This year, she celebrates 40 years of writing recipes and brings you Delia's Happy Christmas - the definitive guide to all aspects of cooking for Christmas.

This cookbook will help you to plan your Christmas festivities to the very last culinary detail, acting as an invaluable Christmas organiser from reminding you to make your Christmas pudding and chutneys in November to giving you a crucial countdown for the Last 36 Hours.

Delia's Happy Christmas will give you 150 recipes, including 100 new recipes and 50 much-loved classics, plus menu plans and shopping lists, illustrated with glorious full-colour photography. There are recipes for all your favourite traditional dishes - Delia's Classic Christmas Cake recipe has been in print for over 40 years and has never been bettered, but Delia has also created Chestnut Cupcakes recipe to satisfy modern tastes. Of course there is Delia's foolproof recipe for a Traditional Roast Turkey and all the trimmings, and The Only Traditional Christmas Pudding as well as ideas for parties, boxing-day suppers, vegetarian feasts and what to do with leftovers.

Organisation is the key to success. If you follow Delia's Christmas calendar, you will be sure to create a very special Christmas. And even if you don't, there is always Delia's The Last-Minute Christmas - a chapter for those who leave things to the eleventh hour.

Everyone needs Delia at Christmas.

Cook simple recipes for classic, wholesome food that's packed with flavour in Happy Days with the Naked Chef Jamie is one of Britain's best-loved chefs who has made cooking interesting and accessible, not only for a new generation but for all those who love good food. He believes in getting the most out of ingredients and making tasty, easy, sociable food with the minimum of fuss. Happy Days is filled with fantastic recipes for different occasions. By keeping it simple, it is perfect for those who want to give it a go in the kitchen. Happy Days with Naked Chef contains loads of classic, easy recipes like fluffy pancakes USA style, Jamie Oliver's ultra-simple pukka pineapple with bashed-up mint sugar, and his old man's superb chicken. Genius. 'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith 'Great, fabulous. Just enjoy yourself, get stuck in, happy days' Spectator

The classic, best-selling book, reissued with a fresh, new cover.
Delia Smith's Complete Cookery Course""is a book that has taken the pride of place on everyone's kitchen shelf. Containing all the established favourites such as Flaky Fish Pie, Christmas Pudding and the secret of crunch Roast Potatoes, Delia has now added exciting new recipes like Stir-fried Mange Tout and Roast Stuffed Gooses with Prunes and Armagnac.
As clear and comprehensive as ever, the recipes are suitable for beginners as well as more experienced cooks. Delia also gives advice on new and widely available ingredients like easy-blend yeast, filo pastry and fromage frais. Illustrated with 24 mouth-watering new photographs, Delia Smith's Complete Cookery Course""provides all you need, and more, for a lifetime of cooking and entertaining.

Nigel Slater fans will love this bestselling classic recipe book, packed full of simple but tasty dishes. 'This is real cooking. The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing ... these are the things that make something worth eating. And worth cooking' Nigel Slater Nigel Slater's sumptuous recipes are not about making fancy stocks and sauces or perfecting spun-sugar baskets. They are about using the best quality ingredients to make food that is a joy to eat. Freshness, simplicity and flavour: these are what count for Nigel Slater in the easy-to-follow and deliciously satisfying meals contained in Real Cooking. Nigel Slater is the Observer's food writer, writing a month column for Observer Food Monthly. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he won the Glenfiddich Trophy and he has twice won the Cookery Writer of the Year Award as well as being named Media Personality of the Year in the 1996 Good Food Awards. His other bestselling books include Real Fast Puddings, Real Food, Appetite and The Kitchen Diaries.

Jamie Oliver will share everything he's learned as a chef as he invites you to Cook With Jamie Whether you're a student, a young couple, an established cook or a novice, Cook With Jamie takes you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There's information on Jamie's recommended kitchen equipment, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping. Cook with Jamie guides you through creating meals from scratch, including simple instructions for making your own pasta and gnocchi and even how to tackle preparing a fresh crab, lobster and squid. Learn to mix beautifully balanced dressings and mayo for the perfect addition to Jamie's recipes, like the warm Smoked Bacon and Jerusalem Artichoke Salad. From light starters to deserts with a twist, like moreish Bread and Butter Pudding with Marmalade Glaze and Cinnamon and Orange Butter, Cook with Jamie has recipes for every occasion and taste. Jamie shares classic dishes, new creations and some of the bestselling recipes from his award winning restaurants. Cook With Jamie is the perfect companion to anyone looking to improve their cooking and have fun in the kitchen. 'You know what ... if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So, roll up your sleeves and let me help you. Now is the time for you to get stuck in and reclaim your fantastic cooking heritage!' - Jamie 'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith

Jamie Does... is Jamie's personal celebration of amazing food from six very different countries Each chapter focuses on a different city or region - Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way. Jamie Does... shares inspiring dishes from Jamie's travels, including rustic Venetian Fish Stew, delicate Beetroot Gravadlax, Chicken Kebabs with creamy Avocado Dip and sweet Honey and Pistachio Cake. 'The food I've embraced on each trip is a mixture of what you could call the cliched star dishes - the many tagines of Morocco, the flamboyant paellas of Spain, the comforting risottos from Italy and the zingy fresh flavours of a classic Greek salad - and the recipes that I've been inspired to make after walking through the markets and soaking up the vibes of each place. What you'll find in Jamie Does... is fun, optimistic, escapist food you can actually cook and enjoy in your own home.' - Jamie 'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith

Jamie Oliver's bestselling The Return of the Naked Chef is filled with all the techniques and tips you'll need to become a pro in the kitchen and produce delicious, healthy food The Return of the Naked Chef guides you through basic techniques for making a variety of breads and pasta, and shares some of Jamie's favourite recipes including a light Prawn and Pea Risotto with Basil and Mint and seared Beef Carpaccio with roasted Baby Beets, creamed Horseradish, Watercress and Parmesan. Jamie Oliver has captured the heart of the nation with his passion for simple, delicious, home-cooked food. The Return of the Naked Chef is filled with fresh ingredients, 'pukka' recipes and boundless enthusiasm. Get stuck in with Jamie Oliver! 'Simply brilliant cooking, and Jamie's recipes are a joy' Nigel Slater 'There's a joyously clear, no-nonsense desire here to create simple but delicious food' Heat

Jamie's Kitchen guides you through tried and tested methods for classic food that's full of flavour This is the ultimate guide for people who love great food and want to cook. It's packed with clear, no-nonsense advice and inspiration, as well as over 100 brand new recipes from the cookery course and the restaurant. Jamie's Kitchen walks you through techniques like poaching, braising and pot-roasting and gives you the skill you'll need to create beautiful, feel-good food. From delicate Citrus Seared Tuna with Crispy Noodles, Herbs and Chilli to succulent Barolo poached Fillet Steak with Celeriac Mash, there are dishes for every occasion. Jamie's approach is honest and easy - this is not a heavy duty 'cook like a professional' book, weighed down with facts, figures and techniques. Jamie guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting. Jamie Oliver encourages you to have confidence, a sense of independence, a laugh and - importantly - to be the boss in your own kitchen. 'Jamie should be given the Victoria Cross' The Times 'Jamie offers lots of his chunky, hunky dishes for feeding the hungry, and lathers the whole lot with ladlefuls of encouragement' Daily Telegraph

With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking. 'When I dug up my lawn to grow my own vegetables and herbs I planted fruit too. A handful of small trees - plum, apple and pear - some raspberry, blackberry and currant bushes and even strawberries in pots suddenly joined my patch of potatoes, beans and peas. These fruits became the backbone of my home baking, the stars in my cakes and pastries and even inspired the odd pot of jam. More than this, I started to use them in new ways too, from a weekday supper of pork chops with cider and apples to a Chinese Sunday roast with spiced plum sauce. The hot family puddings and fruit ices we had always loved so much suddenly took on a delicious new significance.' With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking.

Bringing us the best in low-fat tasty food, Ainsley Harriott is the master of sensational and speedy cooking. Packed with 80 scrumptious low-fat recipes, from Jalapeno tiger-prawn ginger skewers to Peri peri pork medallions and lemon, Low Fat Meals in Minutes shows that low in fat does not mean low in taste. Features a special section on delicious and not-so-naughty puddings so you never have to miss out on dessert. With a tempting colour picture of every recipe and detailed nutritional notes, this collection of Ainsley's favourite low-fat dishes will enable you to lose weight without feeling like you're making any sacrifices.

You don't have to be a professional chef to make a gorgeous gourmet meal MasterChef contestants' dishes, exquisitely turned out under pressure, prove that any amateur cook can achieve excellence. Let "MasterChef: The Ultimate Cookbook" help you make the leap from kitchen amateur to culinary master with tips and recipes from the show's most creative contestants and award-winning judges. Not only will you master the basics--how to season a pan, sharpen your knives, or make the perfect steak rub--but you'll also learn how to expand your own horizons, whether it's with an exotic new dish or a fresh take on the perfect filet. Enjoy more than 100 delectable recipes and 50 gorgeous photographs. From tender venison medallions to over-the-top seared lobster with bourbon and shallots, from perfectly crisp pan-fried potatoes to a decadent apple caramel spice cake, these recipes will help broaden your food landscape and perfect your home-cooked classics.

With expert wine pairings from restaurateur and "New York Times "bestselling author Joe Bastianich and a foreword from Graham Elliot, an award-winning chef and Lollapalooza Culinary Director, "MasterChef: The Ultimate Cookbook "is all you need to take the next step in your own culinary journey.

100 essential recipes for entertaining from the legendary Raymond Blanc. This recipe collection - containing 100 full-colour photographs - is not only incredible value for money but the perfect tool to make entertaining simple - and enjoyable. Give your dinner parties that WOW factor! 'A classy production' - Sunday Telegraph Magazine 'Terrific recipes - very simple - with Raymond's touch' -- ***** Reader review 'What a gem' -- ***** Reader review 'Absolutely brilliant book - so inspiring - makes you want to try all the recipes' -- ***** Reader review 'Superb!!!' -- ***** Reader review ***************************************************************************************************** Raymond Blanc is renowned for his exquisite cuisine and here he has chosen 100 sensational, but easily achievable recipes that will wow your guests and impress your friends. From a simple, but classic French Onion Soup or Coq au Vin to the finest Roast Rib of Beef or Pork Fillet with Onion and Garlic Puree and not forgetting desserts - a perfect Black Cherry Tart or Strawberry Sorbet, and catering for vegetarian and meat-based diets, the recipes are both simple and elaborate and sure to become household stalwarts and family favourites. This easy to follow cookbook will ensure that you have a recipe for every occasion and for every taste. It is sure to become the first book you turn to when you need a meal to impress, whether for a weekend banquet or weeknight feast. Guaranteed to get your mouth watering and you itching to get in the kitchen! ???????

Includes over 250 recipes, many from his BBC TV series Dish of the Day, Simple Suppers and Simple Cooking. From Nigel Slater, presenter of Dish of the Day and one of our best-loved food writers, a beautiful and inspiring companion volume to his bestselling Kitchen Diaries. 'For years now I have kept notebooks, with scribbled shopping lists and early drafts of recipes in them. These notes form the basis of this second volume of The Kitchen Diaries. More than a diary, this is a collection of small kitchen celebrations, be it a casual, beer-fuelled supper of warm flatbreads with pieces of grilled lamb scattered with toasted pine kernels and blood-red pomegranate seeds or a quiet moment contemplating a bowl of soup and a loaf of bread.'

Jamie Oliver's classic bestselling book, with simple recipes that combine bold flavours and nutritious fresh ingredients The Naked Chef teaches you how to make beautiful dishes from scratch, whether you're cooking for guests or simply enjoying good food with your family. Host a dinner party your friends won't forget with light Vegetable Tempura, followed by melt-in-the-mouth spiced Slow-Cooked Lamb Shank. Or why not try the Chilli, Tomato, Oregano and Pancetta Pizza; perfect for getting the family stuck in. This book has something for everyone - from those who want great food but want to keep it simple, to those who work for a living and don't have time to spend all evening cooking. The Naked Chef is all about giving people confidence and getting them to feel at ease in the kitchen, with the help of Jamie Oliver, even if they have never tried cooking before! 'Simply brilliant cooking, and Jamie's recipes are a joy' Nigel Slater 'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith