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What do you cook for the people you love? Asked this question, 100 of Britain’s food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes, and for Jamie Oliver, his unrivalled Happy Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including names such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Marco Pierre White, Jason Atherton, Claudia Roden and more. Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain’s unique food culture.
`Gennaro is an incredible baker - bread has always been central to everything he does. This is a great book - incredible food and full of Gennaro-style passion' - Jamie Oliver Making bread has always been a natural passion for Gennaro Contaldo. Ingrained since childhood with memories of his mother's weekly bread-making and visits to his uncle's village bakery, it is a skill which has followed him throughout his career as a chef. In this book, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. And not only bread - have you ever walked into an Italian panetteria (bakery) and marvelled at the amazing variety of freshly baked goods? Not only filone, filoncini, ciabatta, campagnia, panini, but also amazing focaccia, pizzette, biscuits and cakes. Included will be Gennaro's fabled focaccia made in different regional varieties as well as mouth watering torte salate (Italian savoury pies) using seasonal ingredients such as spinach & artichoke oozing with fontina cheese for spring or escarole, black olives & anchovy for winter. There will be a section of rustic pane dolce (sweet breads) as well as delicious crostate (sweet pastry tarts), biscuits and traditional homemade cakes just like Nonna used to make. This book will be the ultimate in Italian bread and baking - it will be your Italian panetteria bible where you will be able to almost smell that dreamy, irresistible aroma of fresh baking as you flick through the pages. Word count: 55,000
'An unbridled joy' Nigel Slater WINNER OF THE OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2017 FROM THE FORTNUM & MASON COOKERY WRITER OF THE YEAR 2018 Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. These vegetable-based recipes offer up a treasure trove of flavours, making the perfect gift for both vegetarians and meat-eaters Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners' Question Time pilau and green beans with cashew nuts and coconut. And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion. To finish, there's a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. 'The tastiest, liveliest, spice-infused fare this side of the Sabamarti river' Guardian 'Terrific, flaunting how rich and resourceful vegetarian cooking can be' Sunday Times
Vegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity. Much vegetarian food at curry houses is unappealing and unimaginative. Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love. All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online - and with Dan's detailed step-by-step instructions, you'll be making your own vegetarian curry feasts in no time at all.
Join Jonas Cramby on a trip through one of the world’s most exciting street food cuisines!
Recreate your all-time street-food favourites with delicious recipes that are bursting with authenticity. Crunch your way through the crispiest corn tostada, feast on a classic quesadilla, and then cool off with a thirst-quenching fruit agua fresca. Jonas will teach you all the tips and tricks to recreate these mouth-watering dishes at home, from the best recipes for antojitos (snacks), to dulces (sweets) and bebidas (drinks). Plus, you'll discover how to make traditional sugar skulls to celebrate Día de los Muertos, the simplest way to to make the ultimate tortillas, and the trendiest tunes to ask a mariachi band to play!
And, of course, you will learn how to make tacos. Lots of tacos. An incredible amount of tacos. Mexicans are crazy about tacos, and after you’ve read this book you will be too.
"I can't recommend this book highly enough. Never pretentious, always fun, it reflects Ainsley Harriott's persona wonderfully." The Telegraph on Saturday
The stunning official tie-in to Ainsley’s major ITV1 show includes all the recipes from the series.
Join the nation’s favourite TV cook on his food adventure. Ainsley Harriott is going back to his roots to uncover the best-kept secrets and simple dishes of Caribbean home cooking in this ultimate feel-good cookbook.
Among the brand-new, mouthwatering recipes that are featured on the show, there will be over 80 dishes inspired by the diverse culture and the rich food heritage of these much-loved islands.
You’ll find light dishes and snacks such as Crab and chilli cornbread muffins and Chickpea and plantain patties; flavoursome main meals including Grilled chicken roti wrap with mango dressing and Grilled lamb cutlets with green herb yoghurt; not forgetting indulgent desserts and cocktails including White chocolate, rum and raspberry crème brulee and Lazy man’s long island iced tea.
This stunning cookbook will bring exciting new meals to your family table and transport you to the real Caribbean in your own kitchen.
Louisiana s identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and etouffee are among the delicious dishes that locals cherish and visitors remember. But Louisiana s traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore and native New Orleanian Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state s year-round growing season. Her book offers staples of Louisiana fare seafood, sausage, tomatoes, peppers, and plenty of spices pairing these seasonal dishes with advice about stocking one s pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. With each season The Fresh Table provides an irresistible selection of affordable recipes like Petit Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with personal stories that add the last ingredient required for any Louisiana dish a connection with and appreciation for one s community.
A funky, proudly Afrikaans cookbook, [in english] combining accounts of farm life, doilies, koeksisters and other Afrikaans icons. Anna Carolina draws on the myriad influences in South African urban culture to present something uniquely contemporary, celebrating a rich heritage.
Gennaro shows that good family cooking doesn't have to be complicated. Whether you're looking for a soup, a salad, a quick pasta dish, a slow-cooked Sunday lunch or something for a special occasion, this book has the recipes for you. Everyday dishes such as Trofie pasta with green beans and basil, Ricotta dumplings and Beetroot salad sit alongside special occasion meals such as Rack of lamb with artichokes, Roast chicken with lemon and herbs and Homemade ravioli. There are dishes for all ages, with plenty of recipes for kids, including pizzas and simple pasta dishes, and lots of ideas for getting the children involved with the cooking. Gorgeous desserts such as Summer fruit jellies, Coffee meringues and a delicious trifle, and traditional Italian preserves such as Preserved peaches and Small filled peppers make this book irresistible.
Immerse yourself in The New Southern Table, a celebration of food and culture, where author Brys Stephens shares his love of travel, southern food, and developing recipes from diverse world fares. Okra, peaches, pecans, and collard greens are just a few of the quintessential southern ingredients found in farms all across the American South. With 100 recipes, each showcasing natural ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Spanish cuisines. Try Greek-inspired Stewed Okra with Tomato, Feta and Marjoram! Or Stir-Fried Collard Greens for an Asian twist. Ramped-up classics like Pecan and Apricot-Stuffed Pork Chops, and Penne with Pancetta, Field Peas and Pesto. Using simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites for any family.
When you think Brazil, you think Carnival an explosion of colors and flavors. BRAZA is no different, full of vibrant traditional Brazilian dishes that will have you experiencing the carnival atmosphere in the comfort of your own home. With 80 authentic recipes, BRAZA will help you to discover the explosive tastes of Brazilian food and cooking from sizzling Churrascarias, to street food, to family inspired dishes, with an introduction into the Brazilian people and cultures as experienced by Brazilian chef and author, Andre Felicio."
FOOD. PEOPLE. STORIES.
In the mould of Ottolenghi's Jerusalem, Tel-Aviv takes you on a culinary journey through a city full of contrasts, fragrances, and flavours.
A vibrant melting pot of cultures, religions and delicious culinary traditions. Haya Molcho and her four sons introduce the reader to Tel Aviv's local chefs and story-tellers capturing the special spirit of the city's many cuisines and inhabitants. This is the story of Middle Eastern cuisine in a colourful and cosmopolitan city, for fans of Sabrina Ghayour's Persiana and Sirocco.
From Tel Aviv to Munich. Haya Molcho was born in Tel Aviv in 1955 and moved to Vienna as a young child. Her first restaurant, NENI, was named after her four sons Nuriel, Elior, Nadiv and Ilan. Haya brought the eclectic flavours of Tel Aviv to the Austrian palette and her restaurant played a significant role in revitalising the struggling Austrian Naschmarkt. Haya has now opened restaurants by the Danube Canal, in Munich, Berlin, Hamburg and Zurich with a London restaurant set to open in 2019.
Haya revisits the recipes of her home town, re-creating more than 80 dishes from her childhood:
- Freekeh with Dates and Nuts
- Green Shakshuka
- Paneer Curry with Prunes
- White Bean Messabecha
- Stewed Cabbage with Goat's Cheese and Chimichurri
- Fish Burikas with Squash Harissa
- Israeli Seafood Paella
- Savoury Knafeh with fried Cherry Tomatoes
- Beef Tartare Bruschetta
- Duck Tamarind Curry with Fried Eggplant
In this refreshing approach to Polish cuisine, food writer and blogger Ren Behan takes us on a journey to discover the new tastes of her beloved culinary heritage. The food of eastern Europe, long misunderstood in the West, is changing - the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. Alternative grains, such as rye, spelt, buckwheat and millet make an appearance in risottos, as do fresh fruit preserves and pickles, infused honeys, seasonal and raw salads, light broths, delicious cakes and flavoured liqueurs. No book on Polish food would be complete without pierogi, the classic dumplings, and of course they are here, with other substantial dishes such as meatballs, goulash and cutlets, as you might expect, but you will also see them in a new light - filled with strawberries and served with honey and pistachios. Pink sauerkraut adorns vegan pastry rolls, ribs are slowly-braised with honey and vodka, a fresh cucumber salad with sour cream and dill sets off a homely dish of meatballs, and Polish charcuterie sits atop the darkest rye bread. An evocative and inspiring collection of recipes, which truly celebrates all the good things the food of Poland has to offer, and which will leave your mouth watering.
Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends. Previous edition ISBN 9781405373388
- A glorious heritage collection presenting 30 of England's
favorite dishes, from hearty breakfasts to classic tea-time
‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek waarin vertellinge van plaaslewe, doilies, koeksisters en ander Afrikaanse ikone saamgevleg word. Anna Carolina put uit die tallose invloede van die Suid- Afrikaanse platteland om iets unieks en eietyds, ‘n viering van ‘n ryk nalatenskap, aan te bied.
Everyone loves Italian food. But how did the Italians come to eat so well? The advertising industry tells us the answer lies in the vineyards and olive groves of Tuscany - among sun-weathered peasants, and mammas serving pasta under the pergola. Yet this nostalgic fantasy has little to do with the real history of Italian cuisine.For a thousand years, Italys cities have been magnets for everything that makes for great eating: ingredients, talent, money, and power. So Italian food is city food, and telling its story means telling the story of the Italians as a people of city dwellers. In DELIZIA! the author of the acclaimed COSA NOSTRA takes a revelatory historical journey through the flavours of Italys cities. From the bustle of Medieval Milan, to the bombast of Fascist Rome; from the pleasure gardens of Renaissance Ferrara, to the putrid alleyways of nineteenth-century Naples. In rich slices of urban life, DELIZIA! shows how violence and intrigue, as well as taste and creativity, combined to make the worlds favourite cuisine.
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