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THE SUNDAY TIMES BESTSELLER AND BOOK OF THE YEAR 'Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?' YOTAM OTTOLENGHI ________________________________ Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. With 120 practical and mouth-watering recipes, learn how to make: - ROASTED PANEER ALOO GOBI for a quick Monday-night dinner - CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard - THE SODAH FAMILY MASALA OMELETTE to serve up a home-made brunch - SALTED MISO BROWNIES as a sweet treat There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours. _________________________________ 'Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish' DIANA HENRY 'Fabulous' NIGELLA LAWSON 'She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend' BEE WILSON, SUNDAY TIMES
Take-aways are a delicious - but often costly - family treat. Now it couldn't be easier to make your own mouth-watering curries in the comfort of your own kitchen. From creamy Kormas to fiery vindaloos, every taste will be satisfied in this superb collection of tasty recipes. And since no curry is complete without a selection of starters and side dishes - your only problem will be how to fit them all in! Over 100 triple-tested recipes in a new full-colour cookery series, featuring the most popular recipes from the GH Institute Kitchens - tried, tested, trusted recipes that are guaranteed to work first time every time. New Easy to Make! titles for 2012: Pasta & Noodles (9781908449108), Everyday Vegetarian (9781908449115) and Rice & Risottos (9781908449221). Other titles in the Easy to Make! series: `Family Meals in Minutes' (9781843406556), `Slow Cook' (9781843406518), `Everyday Family Meals' (9781843406464), `Wok & Stir Fry' (9781843406433), 'Meat-Free Meals' (9781843406440) and 'One Pot' (9781843406457).
Lisa and Helen have travelled across China in search of amazing street food. The recipes are truly accessible - easy for anyone to make in the comfort of their own kitchen. Ken Hom This beautiful book offers a real insight into the street food cultures of China and vividly evokes the smells and sounds of the markets. It's the closest you may get to experiencing Beijing street food without actually being there, smelling the mix of aromatic spices, caramelized apples, barbecuing meats and steaming dumplings, with clouds of smoke and noisy bustle all around you, and red lanterns glowing above. Over 100 recipes and a wealth of stories and insight into cooking methods bring this cuisine to life. All recipes have been carefully chosen to be achievable for the western cook. Helen and Lisa Tse have set out to encapsulate that sense of excitement, awe, wonder and hunger for these morsels of street food: from soft fluffy bao, to hot fried chicken, from piping hot bowls of noodles, to coal-roasted squid, delicate tea eggs and bubble tea, this is food to truly excite the appetite and awaken a sense of adventure in the kitchen. With a foreword from the master of Chinese cooking, Ken Hom, this is the essential book for the foodie bookshelf.
Loss Forgiveness and Restoration.The Face of Christ illustration and the accompanying story that has changed lives all around the globe.First it is a truelife story of an advertising executive an artist and a pastor Joe Castillo and the way God changed him. It also tells of the many lives touched by this simple illustration.Done before a live audience the very first time it had a powerful impact on those who watched. This motivated the artist to reproduce it in pen ink prints. As an artist Joes struggle to make a living was suddenly compounded by having his wife diagnosed with cancer. They had no insurance to cover the mounting debt but at an opportune time a friend offered to reproduce the artwork on marble plaques and pay royalties. The sales of the plaques were amazing surely this was the answer to all their financial problems But the story seems to grind to a halt. The friend refuses to pay royalties on the artwork that is selling world wide and Joe loses his wife to cancer. It becomes a daily struggle to forgive the man who was profiting from his artwork and overcome the bitterness at the loss of his wife. The plaques seem to show up everywhere compounding his anger and resentment. For Joe it became a bitter symbol of everything that had gone wrong.If you have ever struggled with forgiveness. If some events in your life just dont make sense God can use this artwork and the story that goes with it to help you put the pieces together.
Following on the success of Braai The Beloved Country, which sold over 10 000 copies, Jean Nel, well-known outdoor cooking coach, brings the aspiring braai master more of his mouth-watering recipes: Korean Beef Short Ribs with Kimchi, Kudu Fillets in ZipLoc Marinade, and Whole Fish with Chilli, Orange Salt, and many others.
It will definitely have everyone begging for more.
'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson
Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic.
Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.
A new introduction sheds fresh light on a book that has become a national favourite.
Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem.
Bisquick, America's favorite baking mix, has been keeping up with home cooks since 1930, whether they want classic pancakes, hearty casseroles, or gluten-free and healthful dishes. Betty Crocker Bisquick Quick to the Table offers 145 more on-trend, trusted, and surprisingly easy recipes for delicious and wholesome meals that families can feel good about digging into. Rely on Bisquick for breakfast, lunch, and dinner--and everything in between--with chapters that span every meal of the day: Pancake & Waffle Time, Let's Make Brunch, Simple Dinners, Easy Apps and Breads, and Sweet Treat Cravings. Eating gluten-free? On top of the gluten-free recipes throughout the book, the book starts with a guide to swapping Original Bisquick and Gluten Free Bisquick.
Published in collaboration with The Glasgowist, The Glasgow and West Coast Cook Book is the latest in Meze Publishing's `Get Stuck In' series of regional cook books. It celebrates the best of the area's food scene with over 40 recipes from a wide selection of Glasgow's finest local restaurants, delis, gastro pubs, cafes and local suppliers. Among those included are multi award-winning Finnieston restaurant The Gannet, successful restaurant group Two Fat Ladies, as well as the likes of Galician beef specialists The Spanish Butcher, Hutchesons City Grill and fish and seafood gurus Gamba. But it's not just about the city. This book also features some of the most tantalising recipes you'll find on the west coast, with inclusions from The Oyster Catcher at Otter Ferry on Loch Fyne, Helensburgh bistro Sugarboat and The Lodge on The Loch at Loch Lomond. So whether your taste is fine dining, no nonsense, hearty food or something a little more exotic, there will be a dish for people of all cooking abilities and tastes.
A Taste of Greece is not just a cookbook; it is a declaration of love for Greek culture, Greek lifestyle, and Greek cuisine. Well-known personalities from all over the world have given Princess Tatiana of Greece and Diana Farr Louis their favorite Greek recipes and Hellenic dishes, revealing their personal stories and attachment to Greece along the way. This book is created in collaboration with the NGO Boroume, which is committed to fighting food waste and malnutrition. Not just another cookbook, A Taste of Greece could have been called For the Love of Greece, as it became a project that brought together well-known personalities from across the world who all share a special bond with this everfascinating Mediterranean country. They gave us their favorite recipes, told us of their much-loved foods, and opened their hearts as they shared their memories and revealed what Greece means to them. A Taste of Greece represents a collaborative effort between HRH Princess Tatiana, who has made Athens her home since 2013; Diana Farr Louis, a New Yorker who first came to Greece in 1963; and the Athens-based NGO BOROUME ("We Can"). Founded in 2011, BOROUME is the only nonprofit organization in Greece dedicated to reducing food waste and fighting malnutrition at the same time, by creating networks of food donors and receivers throughout the country. Through this book, you will see, feel, and taste a Greece that may be new to you. Most importantly, you will join a global community of active citizens who are eager to support the country they love. All proceeds from this book's sale will support BOROUME in supplying meals for still more families and building a closer sense of community and solidarity. Hearing of BOROUME's efforts, HRH PRINCESS TATIANA resolved to lend her support to their work. Since moving to Greece with her husband, HRH Prince Nikolaos, in 2013, she found herself intrigued by the sociological importance of food. The cookbook project, which she coordinated, became a concrete expression of her love for Greece and her commitment to joining forces with individuals and organizations, across borders, to support those in need in the country she now calls home. Contributing VIPs: Aliagas, Nikos - Atwood, Margaret - Bamford, Carole - Casiraghi, Tatiana - Caten, Dan & Dean - Chelios, Chris - Constantino, Laurie - Cora, Cat - Costas, Bob - Dalby, Andrew & Rachel - Dukakis, Olympia - Farr Louis, Diana - Gianopulos, Jim - Hinds, Christina - Hislop, Victoria - HM Queen Anne-Marie - HRH Prince Nikolaos - HRH Princess Irene - HRH Princess Tatiana - Huffington, Arianna - Karembeu, Christian - Karnazes, Dean - Katrantzou, Mary - Kochilas, Diane - Matsuhisa, Nobu - McCabe, Robert - Mehta, Zubin - Minaki, Peter - Pilavachi, Costa - Roux, Michel - Stott, Jim & King, Jonathan - Valentino // Giammetti - Vari, Sophia - Vlachonis, Vicky - von Furstenberg, Diane - Wilson, Rita - Zinovieff, Sofka
The Derbyshire Cook Book: Second Helpings celebrates the best of the county's food scene and follows on from the acclaimed first edition released in 2015. Showcasing how the region's food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the region's finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes a foreword and recipe from Chris Mapp, owner and head chef at Barlow's Tickled Trout, plus chapters and recipes from Chatsworth Farm Shop (part of the Chatsworth Estate), the Michelin-starred Fischer's at Baslow, highly acclaimed restaurant/hotel Peacock at Rowsley (who also appear in the Michelin Guide), as well as cosy country pubs like The Elm Tree at Elmton and the award-winning Old Hall Inn in Chinley. There are also chapters from producers such as potted meat specialists Granny Marys, artisan cheese-makers Cow Close Farm and local ice cream aficionados Fredericks. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there's lots for you here.
'Secrets from an Italian Kitchen' is part of an exciting series of cookery books which is now in paperback. The books reveal the tried and tested secrets passed down from generation to generation through families. These tips and techniques are the key to successful cooking. Anna Venturi encourages you to leave behind all concerns about step-by-step cookery. Follow her approach and relax; you'll be surprised how enjoyable and easy Italian cookery can be. Mouth-watering recipes such as Tagliolini con Pancetta e Zucchini (Courgettes and pancetta wih taglio(ini) and Scaloppine di pollo al limone con insalata verde (Chicken escalopes with lemon and mixed leaf salad), will suit every occasion, whether it is a simple family meal or a grand dinner party. Each recipe has its own secret and one of Anna's suggestions for creating a rustic soup is to serve it with her special roasted bread, which is rubbed with a peeled garlic clove when hot to lend a distinctive garlic flavour to the soup. With many years experience as a cookery teacher, Anna makes learning the basic techniques a pleasure, providing reassuring advice on choosing the ripest fruits and vegetables, getting the cooking temperature right, and selecting the right utensils for every job. Once these basic skills are learnt, the rest will come naturally.
A celebration of the farmhouse foods of Britain and a collection of the best farmhouse recipes that have at their heart local ingredients. The South West has a wonderful tradition of cooking with pastry and clotted cream, the South East has puddings in suet crusts, and the Lake District often uses brown sugar and spices derived from the West India trade. Every region of Britain has a selection of recipes that bring out the best of the local ingredients, traditional cooking techniques and are much loved by locals and visitors. Sally Lunn Bread and Strawberry Cider from the West Country; Curd Tart and Yorkshire Pudding from God's Own Country; and Partridge Pudding and Kentish Huffkins from the Garden of England. These wonderful recipes - from salads, soups, stews and roasts to cakes, buns and bread - celebrate British food and specific local foods. But more than that, the book offers a range of recipes that can delight palates all over the United Kingdom.
In his outstanding new cookbook, Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay's Great British Pub Food is perfect for relaxed, homely and comforting cooking. Pubs were once a place where you could always guarantee good, simple, cheap food and a great Sunday roast, but when the steak houses and fast food chains arrived the good home cooking from the pub kitchens was replaced with tasteless, defrosted meals. Then came the gastropubs, which weren't much better, serving mediocre food at restaurant prices. That's why when Gordon Ramsay and Mark Sargeant set up the Gordon Ramsay pubs in London they wanted to produce the sort of simple but delicious British classics that warm the cockles of your heart and to serve them at affordable pub prices. Dishes like rich, hearty Chicken and Smoked Bacon Pie, mouth-watering Gloucestershire Sausages with Grainy Mustard Mash and Red Onion Marmalade and indulgent Treacle Tart - classics that have stood the test of time. Now Gordon has gathered his favourite British recipes into one sumptuous collection so you can invite your friends round, serve some good, English ale and cook the best in traditional pub food classics in your own home.
Welsh cooking traditions go back centuries. Beef and dairy cattle are raised widely. Sheep farming is extensive in the country and lamb is the meat traditionally associated with Welsh cooking, particularly in dishes such as roast lamb with fresh mint sauce. The leek, as something of the nation's 'national' vegetable, also features prominently. Welsh cooking often includes seafood, especially close to the coast, where fishing culture is strong and fisheries are common. In this, the quintessential Welsh cook book, the Right Honorable Lady Llanover, following a meeting with 'the Welsh hermit of the Cell of St Gover', explores traditional Welsh cuisine from the turn of the century, with an excellent range of homemade recipes such as South Wales Salmon, Welsh Mutton Chops, Welsh Leek Broth and Welsh Cakes.
"Takes the reader on an interesting culinary journey." -Key West Citizen "The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . her books] are considered today to be the definitive books on island cooking." -New York Times "Its recipes are authentic, well tested, and exactly written." -Cecily Brownstone, food editor, Associated Press Puerto Rican Cookery, now in its twenty-third printing with 130,000 in print, has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well." The recipes in this book are as bewitching as an off-shore breeze, plumbing the mysteries of native dishes in accurate and easy-to-follow details that assure the success of every recipe-whether it is for Pickled Chicken or Sweet Potato Pudding. In Puerto Rican Cookery, the late Carmen Aboy Valldejuli traces the development of traditional native cookery and reveals secrets of the essence of Puerto Rican cookery-keymark to fabulous island delicacies. Native Taino petroglyphs illustrate this handsome book.
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