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Books > Food & Drink > TV / celebrity chef cookbooks
Say goodbye to the takeaway and master the art of curry yourself
with this collection of recipes from bestselling author and curry
expert Madhur Jaffrey: 175 clear, accessible and simple recipes
guaranteed to make your mouth water! Beautifully written and fully
illustrated with stunning photography, this is cookbook that you'll
reach for time and time again. 'A true classic - fresh, intelligent
and simply scrumptious' -- ***** Reader review 'Transforms Indian
food into something relatively speedy to prepare at home' -- *****
Reader review 'Jaffrey is my 'go to' if I want something Indian and
tasty' -- ***** Reader review 'This is definitely one of our
best/favourite cookery books' -- ***** Reader review 'This is our
go to recipe book for all Indian food' -- ***** Reader review
'Clear, concise recipes. Curry Easy is exactly what it says' --
***** Reader review
*******************************************************************************************************
In this delicious collection of recipes, Madhur Jaffrey shows us
that Indian food need not be complicated or involve hours in the
kitchen. Take a few well chosen spices and readily available
ingredients, and in a few easy steps you can make a delicious prawn
curry from Goa; succulent chicken baked in an almond and onion
sauce; hearty Sri Lankan beef with coconut milk; a creamy potato
and pea curry; tasty swiss chard stir fried with ginger and garlic;
and a spicy dip with beans (canned of course), cumin, chillies and
lime.... Whether you are cooking curry for the first time or have
plenty of culinary experience and are looking for quick and easy
recipe ideas, Madhur Jaffrey brings you all the tastes of India
with the minimum of work - it really is Curry Easy!
Cookery teacher and home cook Rachel Allen returns with clever
ideas, simple shortcuts and plenty of practical advice for
achieving simple, wholesome and nutritious meals day after day.
Rachel's Kitchen ties in to 13-part primetime television. This
stunning, fully photographed cookbook includes over 100
tried-and-tested new recipes from bestselling cook Rachel Allen.
After years of cooking for her family, teaching at the
world-renowned Ballymaloe Cookery School and listening to the
questions of home cooks, Rachel has pulled together an ultimate
cookery manual for getting great food on the table throughout the
week without stress, expensive bills or hours at the stove.
Rachel's Kitchen is all about everyday clever cooking: simple
shortcuts, advice on weekly planning and shopping, wasting less,
freezing more, preparing ahead and using leftovers, recipes than
can serve more and those that can be adjusted to a tasty meal for
one or two. Rachel will show you how to cook once but achieve two
or three meals. A side dish of baked broccoli with garlic and pine
nuts can be transformed into a spelt salad with feta. Extra mashed
potato and smoked fish from a fish pie can become instant, warming
Cullen Skink the next day. Her approach saves time and money, but
also allows cooking to be satisfying and enjoyable rather than a
chore. Rachel's thrifty recipes don't require unusual ingredients
that will linger at the back of the cupboard but affordable
favourite ingredients that get used multiple times and underused
cuts of meat or seasonal vegetables that can be made into a truly
delicious dish. From fast family suppers, packed lunches and
prepared-ahead meals to stress-free roasts and biscuit-tin sweet
and savoury baking - Rachel's Kitchen is a must have, practical
family cooking bible.
"My family's favourite TV chef (he's done more to teach my children
to cook than I have)... [he] has a knack for pulling together the
dishes that best sum up countries and regions." Diana Henry, The 20
best cookbooks to buy this autumn OFM Food Personality of the Year
2017 Rick Stein brings his unrivalled enthusiasm and trusted
expertise to the fresh, flavourful food of Mexico and California.
No one better captures the food essence of a country and brings the
best recipes into our kitchens like Rick. Starting in San Francisco
and Baja California, and working his way down to the southernmost
tip of Mexico, Rick Stein cooks, eats and experiences Mexican food
at its very best and most diverse. Whether it's the farmers'
markets of California, full of sourdough bread, new season garlic
and a profusion of citrus fruit; the prawns, snapper and tuna of
the Pacific or the glorious street food and colourful markets of
Mexico with their avocados, chillies, tomatillos, cheese and corn,
this is a part of the world packed with natural, healthy and
satisfying ingredients. Showcasing Rick's authentic style, with
recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut
Prawns and Slow Cooked Pork Tacos, this cookbook will encourage
anyone to try out the bold food of these sunshine states.
'Phil Vickery is not only a talented chef, but something rarer
still, a sensible and sensitive one.' The Independent Phil
Vickery's Diabetes Meal Planner gives anyone living with diabetes
the tools to make the right choices and achieve a healthy, balanced
lifestyle. The tempting dishes can be enjoyed by the whole family
and range from Braised Aubergines with Spiced Butterbeans and
Crispy Garlic to Five Vegetable Curry, Spring Braised Chicken with
Little Gem, Peas and Beans, Banana, Oat and Peanut Cookie Balls and
Plum Compote. All of them are accompanied by nutritional analysis
and traffic light labelling that reveals at a glance what you are
eating, as well as useful tips about food groups and ingredients.
Natalie Coleman won MasterChef 2013 with a Scotch egg, and ever
since she's been showcasing the same fresh, fun, down-to-earth
cooking that made her a star. Now, she shows you how to do it too,
guiding you through easy techniques and mouth-watering recipes that
are the secret to her fantastic food. With chapters on grilling,
baking and frying, as well as freezing, preserving, salt-baking and
cooking in a bag, Natalie proves that great food is built on easy,
reliable techniques that produce impressive, enviable results every
time. Natalie's recipes include: Jerk Chicken; Homemade Salt Beef;
Nan's Famous Corned Beef Pie; Confit Duck with Pomegranate Salad;
Green Peppercorn Squid; Aubergine Bhajis; Salt-baked Pil Pil
Prawns; Pimms Lollipops; Basil Ice Cream with Pink Peppercorn
Strawberries; Orange Olive Oil Cake; and, of course, her trademark
Scotch Eggs, including chorizo and mackerel variations.
ONE TIN, 70 BAKES BBC Good Food Best Food Books of 2020 The
Guardian Best Food Books of 2020 New York Times Best Cookbooks of
2020 Washington Post Top Cookbooks for 2020 'A brilliant idea for a
book' and a 'must-have' Nigella Lawson 'Edd Kimber's One Tin Bakes
is a dazzler of a baking book, using one simple tin to make utterly
enviable cakes, gorgeous pies, flavour-loaded buns and bars that'll
have you swooping in for seconds. Edd's photography and easy style
captures in each recipe a beautiful immediacy and freshness that
made me linger on every page without exception.' Dan Lepard Whether
you want cookies or cakes, pastries or desserts, something fruity,
chocolatey, spiced or nutty, baking just got a whole lot easier.
From Praline Meringue Cake to Matcha Roll Cake, Peanut Butter
Brookies to Tahini Babka Buns, all you need is just one standard 9
x 13in baking tin. Varied and versatile, requiring minimal skill
and little equipment, Edd Kimber's delicious treats range from
simple bakes to slice and serve to impressive but achievable
showstoppers. From the author of One Tin Bakes and Small Batch
Bakes, Edd Kimber shows you how versatile one tin bakes can be. 'A
terrifically clever idea - one tin, seventy bakes: From fabulous
cakes, cookies and bars to perfect pies and tarts. The recipes are
accessible and gorgeous - Edd really knows how to entice - but more
importantly, he gives clear instructions for successful bakes. A
must-have in your kitchen!' Helen Goh 'This book is a peek inside
the mind of one of my favorite bakers, where creativity with butter
and sugar is paired with solid technique and downright fun. Edd
shares a true world of possibilities - all within a 9x13 tin. This
book is an absolute must-have for every home baker.' Joy Wilson
'I've been a fan of Edd's since he won the bake off, not only
because of his recipes but because of his character. There are no
gimmicks and his passion and energy are contagious. Most of all, he
makes me want to bake his recipes. This book is accessible yet
elegantly photographed and you always feel like he is speaking
directly to you, which is special. Of course, being American, I
love a sheet cake and the generosity in these recipes makes me want
to go to a picnic or a potluck.' Claire Ptak 'Baking requires skill
and perfection and Edd's got it' Mary Berry 'Edd Kimber brings
baking back into British homes' Vogue
From the Fortnum & Mason 2018 Food and Drink Award winner: 'One
of the most beautiful hardbacks we've ever seen' The Evening
Standard An iconic restaurant. A celebratory cookbook. Simply
delicious Italian homecooking at its best. With River Cafe 30, Ruth
Rogers and her head-chefs, Joseph Trivelli and Sian Wyn Owen,
invite you to join them in marking 30 years of memories and good
food at London's The River Cafe. Since 1987, The River Cafe has
championed simple, good quality Italian cooking. Ruth, Joseph and
Sian have revisited and updated the best dishes from the first blue
cookbook and introduce 30 new favourites from the menus today -
Panzanella, Ravioli with Ricotta, Raw Tomato and Basil, Risotto
with Porcini and Girolles, Braised Beef Fillet and, of course,
Chocolate Nemesis. Including Ruth's memories and unseen archive
images, Rose's careful tips and hand-drawn illustrations, new
photography by Jean Pigozzi and Matthew Donaldson, bespoke menu
artworks from the restaurant's friends and 120 classic Italian
recipes, River Cafe 30 encapsulates the essence of the restaurant
and its food. This is a beautiful cookbook of recipes you'll want
to cook time and again - a must-have for all food lovers.
** TO ACCOMPANY THE NEW BBC SERIES ** From the ex-presenter of the
cult TV show Dirty Sanchez, Matt Pritchard, comes the accompanying
book to the BBC's leading vegan cookery programme, Dirty Vegan.
Returning to screens for a second season, Matt shows you just how
easy and cheap it can be to go vegan and how the right nutrition
can help you perform better in all aspects of life. Discover more
than 80 brand new recipes for proper healthy vegan food. This time
including chapters such as: Super Quick Midweek Meals, Comfort
Food, Classics and Food with Legs (for when you need that extra bit
of energy). Recipes include: Crispy Peking Jackfruit Pancakes Fast
Falafel with Carrot Salad & Harissa Tahini Winter Root Caesar
Salad with Crispy Capers Roasting Tray Laksa Tofu Katsu Curry
Spiced Chocolate Cake with Maple and Cashew Cream ** Praise for
Dirty Vegan ** 'This book is packed with uncomplicated, delicious
recipes' - BBC Good Food 'Dirty Vegan's hearty, casually presented
and flavour-packed recipes should find universal appeal' - Waitrose
Magazine 'Vegan food is far from boring and doesn't mean you have
to sacrifice your favourite indulgent treats. Which is why we'll be
whipping up some of the seriously tasty dishes in Dirty Vegan' -
Heat Magazine
A collection of more than 100 extraordinary desserts all with
photos and meticulous instructions by Cenk Soenmezsoy, creator of
the internationally acclaimed blog Cafe Fernando. Written, styled,
photographed, and designed by Cenk Soenmezsoy, The Artful Baker
shares the inspiring story of a passionate home baker, beginning
with his years after graduate school in San Francisco and
showcasing the fruits of a baking obsession he cultivated after
returning home to Istanbul. Soenmezsoy's stories and uniquely
styled images, together with his original creations and fresh take
on traditional recipes, offer a thoughtful and emotional window
into the life of this luminary artist. The Artful Baker is
comprised of almost entirely new content, with a few updated
versions of readers' favorites from his blog, such as Brownie Wears
Lace, his signature brownies topped with blond chocolate ganache
and bittersweet chocolate lace (originally commissioned by Dolce
& Gabbana and awarded "Best Original Baking and Desserts
Recipe" by Saveur magazine); Raspberry Jewel Pluot Galette, a
recipe inspired by Chez Panisse's 40th year anniversary
celebrations; and Devil Wears Chocolate, his magnificent devil's
food cake that graces the cover of the book. Each chapter
highlights a variety of indulgences, from cookies to cakes and
tarts to ice creams, including recipes like Pistachio and Matcha
Sables; Tahini and Leblebi (double-roasted chickpeas) Swirl
Brownies; Sakura Madeleines; Sourdough Simit, the beloved
ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape
and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart
named after the Golden Girl Blanche Devereaux. Every recipe in The
Artful Baker has gone through a meticulous development phase,
tested by an army of home bakers having varying levels of skill,
equipment, and access to ingredients, and revised to ensure that
they will work flawlessly in any kitchen. Measurements of
ingredients are provided in both volume and weight (grams). Where a
volume measurement isn't useful, weight measurements are provided
in both ounces and grams.
A hard-to-get reservation is all the more prized but a reservation
limited to members only seems to be the Philadelphia diner's Holy
Grail. The Palizzi Social Club has been around for almost 100 years
in South Philly but it was after chef Joey Baldino took over from
his late uncle that business really started to boom. Palizzi has
mastered the balance of old-school Italian kitsch and
super-high-quality food and cocktails. Joey is an experienced hand
at great Italian dishes, with a fantastic menu at his Collingswood,
NJ, restaurant, Zeppoli. The menu at Palizzi has a broader Southern
Italian scope, drawing influence from food his Uncle Ernie served
at the Club and what his mother, grandmother and aunts cooked at
home. These recipes, about 70 in total, will make up the bulk of
DINNER AT THE CLUB and include dishes like Sweet Ricotta Pie,
Seafood Fritto Misto, Spaghetti with Crabs and Stromboli. Joey's
food is humble, homey and delicious and the bulk of the recipes
reflect that in their friendly approach, easy processes,
adaptability ("Don't have time to soak dry chickpeas overnight?
Just use canned, like my mom does.") and accessible pantry. If you
can find quality canned tomatoes, some nice Mediterranean anchovies
and a cold-pressed olive oil for finishing, you're halfway there.
And because Palizzi has a lively bar, the book will include a
chapter dedicated to its amaro-centric cocktails, plus a couple
grandma-style liqueurs that readers can make from scratch.
Since its debut in 1993, the Melbourne Food and Wine Festival has
grown from humble beginnings to one of the world's premier food and
wine events, attracting 400,000 visitors and the most talented
Australian and international chefs each year. "Cooking with the
World's Best" celebrates the continuing success of the festival,
now in its 20th year, with a unique collection of recipes,
photography, quotes and memories. This memento is the perfect gift
for lovers of the festival and foodies alike. Key points: a unique
and rare collection of recipes from talented Australian and
international chefs; this tribute features beautiful photography
from the festival's archives, quotes from contributors and an
introduction written by Michael Harden. Contributors include,
amongst others: Andoni Aduriz, Stephanie Alexander, Elena Arzak,
Sat Bains, Mario Batali, Maggie Beer, Shannon Bennett, Tony Bilson,
Roy Choi, George Calombaris, Frank Camorra, Raymond Capaldi,
Antonio Carluccio, Donovan Cooke, David Chang, Carlo Cracco,
Stefano de Pieri, Jill Dupleix, Margaret Fulton, Peter Gilmore,
Bill Granger, Sophie Grigson, Guy Grossi, Fergus Henderson, Nigella
Lawson, Cheong Liew, Christine Manfield, Luke Mangan, Karen
Martini, Andrew McConnell, Shane Osborn, Neil Perry, Damien
Pignolet, Jacques Reymond, Michel Roux, Rick Stein, Tony Tan and
Alla Wolf-Tasker.
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
Powerful stories. Beautifully evocative visuals. More than 100
recipes for all occasions, from many cultures. Here, in La Cocina's
first cookbook, more than 50 successful La Cocina entrepreneurs
share their inspiring narratives-and their delicious recipes! More
than 200 photographs from award-winning photographer Eric Wolfinger
capture the spirit of the people, the mouthwatering food, and the
diversity of the immigrant experience. This is the book for cooks
who love great global recipes and support organizations that make a
big difference.
KUTIR NAMED BRITISH RESTAURANT OF THE YEAR 2022 AT THE BRITISH
RESTAURANT AWARDS Kutir named by Evening Standard as one of the
Best Indian Restaurants in London 2022 'Rohit is respectful of the
traditions of Indian cooking, yet unafraid of innovation and
refinement.' - Pierre Koffmann 'Manthan is definitely the best
curry house in the world. Which is no surprise when you consider
that it is the latest manifestation of the genius of Rohit Ghai,
the Punjabi chef initially behind Benares, Trishna Gymkhana and
Hoppers.' Giles Coren, The Times With food inspired by India's
incredibly rich and varied food scene, Rohit Ghai has gained a
reputation for colourful, flavour-rich curries that showcase both
classic and lesser-known Indian flavours. Tarkari, meaning
'vegetable' in Urdu, is Rohit's first book and similarly celebrates
this diverse heritage - but on a more personal, homely note. Packed
with innovative vegetarian and vegan dishes, it pays homage to the
food his parents ate. From creative starters like Malabar
Cauliflower, to big, bold curries such as Jackfruit Masala and
Lotus Root Kofta, as well as breads, rice, dips and pickles, it
includes everything you need to cook truly spectacular Indian
vegetarian and vegan meals at home. 'Rohit Ghai's backstory is the
stuff of culinary legend.' GQ 'Faultless cooking that has
immediately propelled it into London's very top tier for nouvelle
cuisine.' Harden's London Restaurant Guide on Kutir
Sixteen years since the publication of Australian national treasure
Neil Perry's groundbreaking bible for home cooks, The Food I Love,
comes a bookend to that masterwork: Everything I Love to Cook.
Neil's influence on the food culture of Australia and beyond has
been profound: inspiring us to try new flavours, making simple food
simply brilliant, and tirelessly supporting the producers who
sustainably grow the food we love to eat. Now he revisits legendary
dishes from his flagship restaurants like Rockpool Bar & Grill
and modern classics from his long-running 'Good Weekend' column, as
well as new favourites he - and we - can't get enough of. With tips
and techniques to set you up for success every time, Neil is on a
mission to boost your kitchen know-how and confidence, covering
everything from basic knife skills to the art of barbecuing,
dressing a salad and mastering a roast dinner. Whether you want the
perfect steak sandwich or a comforting bowl of pasta, a southern
Thai-style chicken curry or classic tiramisu, here are more than
230 recipes you'll love to cook.
The Times Best Food Books of 2022 "Rahul Mandal is a brilliant
baker with the eye of an artist." - Nigella Lawson "Rahul is a
scientist of extraordinary talent, both in baking and explaining
how it's done." - Dame Prue Leith "Rahul's book is an absolutely
spectacular one with so much detail and knowledge behind every
recipe. So many delicious frostings, fillings, sponges and
everything you need to make a showstopping cake! I can't wait to
try something out!" - Jane Dunn, author of Jane's Patisserie
"Impressive, phenomenal, and magical! Rahul takes cakes to another
level in this book. I'm always blown away by his work!" - Eloise
Head, author of Fitwaffle's Baking It Easy "The hardest part of
opening up this stunning book is remembering that I'm already
married so Rahul can't make my wedding cake. It's a truly inspiring
collection of recipes that will become staples in any baker's
kitchen, whether novice or seasoned." - Jake Cohen, author of
Jew-Ish Create sensational showstopping cakes with this collection
of dazzlingly delicious bakes from GBBO winner Rahul Mandal. From
advice on stacking a tier cake to piping flowers, creating the
perfect flavour pairing and avoiding a curdled cake batter or
buttercream, Rahul shares his scientific knowhow on achieving
sublime bakes - as well as advice on how to fix things when they go
wrong. Featuring everything from mirror glaze, meringue, genoise
and caramel to drip, fault-line and geode cakes, these are
jaw-droppingly beautiful bakes that will wow family and friends
every time. Winner of The Great British Bake Off 2018, Rahul won
hearts as he quietly baked his way to glory with some of the most
spectacular creations the show has ever seen. A research scientist
at the University of Sheffield, he continues to spend his spare
time baking and writes a regular column for The Times magazine.
'Julie's passion comes from the heart, turning humble pastry into a
masterpiece' Richard Bertinet Julie Jones, Instagram influencer and
author of Soulful Baker and The Pastry School conducts online
workshops for pastry decorating and this is the book that her
followers have been crying out for. Art in Pastry begins with basic
recipes for sweet and shortcut pastry, which can then be used in
the recipes for pies and tarts that follow, featuring a wide range
of delicious sweet and savoury fillings. Chapters on Fruit, Dairy,
Meat & Fish and Vegetables include 40 recipes that can all be
adapted to variety of decorative approaches. The recipes can be
used for a large square or round pie, or six smaller pies,
according to your needs. In total there are more than a hundred
decorative pies and tarts to feast your eyes on. Recipes include a
Broderie Anglaise lemon tart, a basket-weave feta pie, floral white
chocolate tarts and a cod & chorizo pie inspired by antique
tiles. Every chapter includes exquisite photography by Andrew
Montgomery of both the food and the inspiration behind it.
Market Kitchen, the flagship daily UKTV food programme, is
essential viewing for anyone who wants to create mouth-watering
meals using the freshest seasonal ingredients. And now, the most
delicious recipes from the star presenters and their guests are
together in one fantastic collection. Some of the most exciting
names in British cooking are here: Market Kitchen presenters Rachel
Allen, Mathew Fort, Matt Tebbutt and Tom Parker Bowles plus Tana
Ramsay, Sophie Grigson, Diana Henry and John Burton Race, to name
just a few. All share a passion for sourcing the best produce
available... without breaking the bank. Every recipe has been tried
and tested during the filming of Market Kitchen and showcases the
chefs' dedication to locally-produced seasonal ingredients. From
breakfast treats such as Chorizo Scrambled Eggs to Sticky
Gingerbread; from Huevos Rancheros to the traditionally British
Fidget Pie, recipes are clearly explained with hints and tips.
Beautiful finished food shots offer real inspiration. Divided into
the four seasons, the book also features storecupboard essentials
and an ingredients A-Z. RECIPES INCLUDE: * Beef bourguignon -
Rachel Allen * Couscous with mint - Rachel Allen * Sticky toffee
pudding - Rachel Allen * Grilled pears with port and Stilton - Matt
Tebbutt * Lamb chops with clams, sherry and ham - Matt Tebbutt *
Irish potato soup - Matthew Fort * Pot roast shoulder of mutton -
Matthew Fort * Fidget pie - Matthew Fort * Gazpacho - Tom Parker
Bowles * Roasted Cayenne chicken - Tom Parker Bowles * Griddled
asparagus with duck eggs - Tom Parker Bowles
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So French
(Hardcover)
Dany Chouet
1
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R869
R783
Discovery Miles 7 830
Save R86 (10%)
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Ships in 12 - 17 working days
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From Dany's childhood in post-war France, to her migration to
Australia and rise to culinary success - this is truly a book to
devour! Acclaimed restaurateur Dany Chouet helped shape French
cuisine in Australia throughout the 1970s, 80's and 90's through
her successful restaurants Upstairs, Au Chabrol, Glenella and
Cleopatra. Now back in south-west France, she and her partner are
wooing international customers with gourmet tours and Dany's
quintessential country cooking. In her first book, So French, Dany
tells her fascinating life story which is interwoven with more than
60 timeless recipes and complemented by stunning images taken at
her home in the south of France. From traditional garlic and onion
soup to hearty salt cod and potato ragout and sweet nectarine and
raspberry gratin, browsing through the pages of So French is sure
to make your tastebuds tingle and your thoughts travel to
provincial France.
In this official tie-in to Mary's gorgeous new six-part BBC Two TV
series, Mary reveals the secrets of her very favourite food.
Featuring all the foolproof recipes from the show, Mary introduces
you to her favourite dishes using produce from the farmers' market,
the herb garden, the seaside, the countryside and more. This
all-new collection of over 100 fuss-free, delicious dishes offers
yet more inspirational ideas that anyone can try. From tempting
Mini Beef Wellingtons, perfect for a party, to her foolproof
Saturday Night Pasta, Mary's no-nonsense advice means cooking for
friends and family has never been simpler. And of course, there are
plenty of indulgent cakes and teatime treats for those with a sweet
tooth. The book also contains Mary's favourite Christmas recipes,
from the two Mary Berry's Absolute Christmas Favourites TV
specials. These are dishes that Mary never tires of, that are not
too difficult to make, that don't have too many ingredients, and
that'll have all your family asking for second helpings! From
tempting canapes and inspiring salads to comforting suppers and
indulgent cakes, it's never been easier to find a new absolute
favourite.
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