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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Main courses
'An honest and fascinating account of the journey that Tom made
from discovering he was a type 2 diabetic to doing something about
it. This book will change lives.' Michael Mosley, on The Sunday
Time's bestseller Downsizing From the bestselling author of
Downsizing, a guide to losing weight - and keeping it off - as well
as improving health, from someone who has successfully done both,
Lose Weight 4 Life outlines the programme Tom Watson followed for
his own remarkable 8-stone (50kg) weight loss. Divided into 4
sections - Motivation, Movement, Measurement and Maintenance - it
includes relatable examples of Tom's own, often bumpy, journey to
better health, which saw him transform from someone who mindlessly
hoovered up entire packets of biscuits at one go and had to rummage
in the XXXL bin for exercise gear into someone who rowed the length
of the UK. Packed with practical advice backed up by the latest
research, Lose Weight 4 Life demonstrates that it is never too late
to turn things around, even if you are someone who has failed
umpteen times before.
TRANSFORM THE WAY YOU COOK DINNER WITH THE MEALS IN MINUTES PLAN OF
ATTACK! Donal's Meals in Minutes is all about real, honest, fast
food made with simple ingredients and clever cooking methods that
are the building blocks for delicious home-cooked suppers. These
recipes require minimum equipment and ingredients to deliver speedy
suppers, ready to serve straight to the table! If you've been in a
cooking rut, this is the book to change your approach to the
kitchen. Donal has delivered 90 fuss-free, flavour-packed recipes,
including many from his Meals in Minutes TV series. He has divided
the book into six chapters based on how people shop and cook,
allowing you to choose a delicious meal that suits the shape of
your evening every night. One Pot: Throw it all in one pot,
literally, and let the hob or oven do the work. Including Thai
Chicken Stew, Cauliflower Mac & Cheese Bake and Mexican
Tortilla Soup One Pan: Complete meals from one pan. Including
Parsley Cream Cod with Spring Veg, Chimichurri Steak with Baby Gem
& Spring Onion and Vietnamese Caramel Salmon with Bok Choy
Quick Prep/Slow Cook: Minimal preparation but with a longer cook in
the oven whilst you get on with other things. Including Piri Piri
Roast Chicken, Slow-cooked Beef Ragu with Pappardelle and Roast
Cauliflower Platter with Tahini Yoghurt Six Ingredients: Stripped
back to basics with minimal ingredients. Including Chopping Board
Tomato & Basil Peso with Pasta, Basil Butter Grilled Salmon
with Fennel & Tomato Salad and Beer & Mustard Pork Caesar
Salad Grocery-store Suppers: Pick up something ready-made on the
way home to jazz up some basic ingredients. Including Moroccan
Sausage Meatballs with Harissa Couscous, Bulgogi Beef & Kale
Pizza and Creamy Tomato & Chorizo Ravioli Soup Under 30
Minutes: On the table... in under half an hour. Including Garlic
& Rosemary Chicken with Confit Butter Tomato Sauce &
Gnocchi, Marinated Feta Salad with Good Greens & Grains and
Thai-style Veggie-packed Dirty Fried Rice
Curry tells the story of an array of familiar Indian dishes and the
people who invented, discovered, cooked and ate them. Curry is
vivid, entertaining and delicious. 'Fascinating and meticulously
researched...layers historical fact with mouth-watering dinner
table gossip' Meera Syal, The Times This imaginative book tells the
history of India and its rulers through their food. It follows the
story of curry as it spread from the courts of Delhi to the balti
houses of Birmingham. Curry is the product of India's long history
of invasion. In the wake of the Mughal conquerors, an army of cooks
brought Persian recipes to northern India; in the south, Portugese
spice merchants introduced vinegar marinades and the chillies they
had recently discovered in the New World; the British soon
followed, with their passion for roast meat accompanied by
cauliflowers and beans. When these new ingredients were mixed with
native spices, they produced these distinctly Indian dishes.
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