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Welcome to Chrissy's kitchen . . . Introducing the food that makes her tick. Order now for food you simply can't resist.
After two years of parenthood, falling in love with different flavours, and relearning the healing power of comfort food, this book is like Chrissy's new edible diary: recipes for quick-snap meals; recipes for lighter, brighter healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly.
Chrissy's is a life of . . .
· CHICKEN AND DUMPLINGS. The ultimate quick and easy comfort food. A creamy one-pot wonder: tender chicken breast and doughy delicious dumplings.
· GARLIC HONEY PRAWNS. A 15-minute meal that's worthy of any Chinese restaurant, made with soy sauce, honey and orange, served with fluffy white rice.
· BANANA BREAD. Yes. This is THE banana bread that launched a million tweets and a hundred thousand Instagram tags . . . Delicious.
Most will satisfy your cravings but all will leave you hungry for more.
Succulent braaied chicken is a local favourite. Whether your preference is for a rosemary-encrusted 'flattie' basted with lemon-and-herbs, chilli-spiced thighs, drumsticks marinated in ginger, coconut milk and curry, or easy-to-eat kebabs, Weber’s Chicken will help you to achieve the perfect result every time. Master griller Jamie Purviance’s recipes are simple to follow and take the guesswork out of braaiing chicken. If the thought of hot wings with blue cheese dressing, turkish kebabs with red pepper sauce, chicken breast with smoked paprika butter, or honeymustard chicken sandwiches fires up your appetite, this is the book for you. Handy tips offer advice where it is needed, and the short introduction covers how to truss a chicken and set it on a rotisserie, prepare a charcoal or gas fire, and what basic equipment you need. Includes a table of cooking times for different chicken cuts and vegetables.
As Mynie Steffens admits herself, she is a self-confessed braai addict and has been cooking over fire since the age of 10! She says: "Everything tastes so much better when it's cooked over fire... I find any reason possible to organise an epic, all-day braai."
Using her experience gained on a travel and braai-cooking TV show called 'Speel Met Vuur' and catering for private braai events, often with a braai-tasting menu, Mynie decided to play with these ideas even further, resulting in this cookbook of braai-tasting menus as the best braai entertainment ever.
From the menu themes, to the accompanying music playlists and fun facts, never forgetting the delicious and often quirky recipes themselves, Mynie invites you to have fun as you play with your braais.
So whether you're a braai virgin or you consider yourself a braai expert, why not join the party and learn new tricks the Mynie way.
A comprehensive guide to buying and cooking beef, lamb, pork, chicken, turkey and game featuring 90 delicious recipes to enjoy - from flash-fried steaks to slow-cooked pulled pork and everything in-between. Here is the ultimate guide to enjoying meat at home, featuring expert advice on buying according to the season, informative charts of all the most popular cuts, what meat to choose for different styles of cooking and 90 delicious recipes to try. With the increased popularity of high-welfare meat there is a rising demand for information about sourcing meat that is farmed responsibly. Understand the meaning of good animal-husbandry and you will feel better-equipped to ask your butcher the right questions when shopping. Choose a delicious recipe to try from recognisable classics to tasty modern plates, fast week-night fixes to slow-cooked shared feasts. There are also thrifty ways to stretch leftovers as well as suggestions for perfect sides and accompaniments to your meat-based meals, from Yorkshire Puddings and Gravy to Frites and Slaw. Whether you want to be a more conscious consumer, make a family budget work harder by cooking inexpensive cuts, or find accurate cooking times for the Sunday roast centrepiece, this book is an invaluable resource for all meat-eaters.
'It's impossible to pinpoint a certain specific cuisine to one region, so when people ask me what type of food is Singaporean, I simply reply with "the delicious type". Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia, which fuses together to create something even greater than the original.' In this beautiful new collection, rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nonya to Nonya, creating a time-capsule of a cuisine. Growing up, it was through food that Elizabeth's mum demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions. Recipes include: Nonya-spiced braised duck stew pickled watermelon and radish salad beef rendang Singapore chilli crab fried tofu with spicy peanut sauce spicy noodle soup nasi goreng (spicy fried rice) Miso apple pie ... and many more! Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth brings a taste of Singapore to your own kitchen.
Tom Kerridge shows you how to be the boss in the kitchen and eat well every day, thanks to more than 100 brilliant recipes to give you and your family a fresh start.
What's for dinner tonight? Recycle that takeaway menu, step away from the microwave and make the most of the amazing British produce with some real home-cooked food from Tom's BBC TV series!
Tuck into a quick peanut chicken stir-fry or flavour-packed butternut squash and chickpea curry. At the weekend, Tom's Greek-style roast lamb makes the perfect family feast, and why not get the kids involved in the cooking too?
It's very easy to fall into the busy-life trap, especially when ready meals are so convenient. But Tom Kerridge has learnt from experience how important it is to take control over what you eat for the sake of your health and happiness. Now he wants to show you how easy it is to cook amazing meals at home, whether you're short on time or lack confidence in the kitchen.
Tom Kerridge's Fresh Start is not a diet book, but it is about taking control. If you cook from scratch, you know exactly what is going into your food and can take responsibility for everything that you and your family eat. And with Tom's guidance, you know it will taste amazing too! Including more than 100 delicious recipes for breakfast, quick and easy meals, lighter dishes, veggie suppers, batch cooking, weekend feasts and sweet treats.
'Tom is the perfect person to kick us into a fresh start this new year' GQ
Gressingham is synonymous with duck, and this book marks a special moment in time as it celebrates 50 years of the family business that was founded by the Miriam and Maurice Buchanan in 1971. With a comprehensive overview on how to cook duck, the history of the business and over 70 recipes, it's the definitive culinary guide to duck, featuring classic canard dishes such as Duck a l'Orange and confit duck, poultry twists on dishes such as paella and chilli con carne as well as a dedicated chapter of Asian duck recipes including crispy aromatic duck pancakes and duck and pak choi noodles. And although it's duck that is at the centre of the Gressingham business and therefore at the heart of the book, there are also other poultry and game dishes included here, such as Guinea fowl breast with confit potatoes, garlic and parsley and thyme, Zesty roast spatchcock poussin as well as a classic Christmas turkey recipe. The Gressingham Story Having moved to England from Northern Ireland, Maurice and Miriam Buchanan established their farm in Debach, Suffolk with two sheds built by hand and a small flock of chickens. By the late 1980s they had expanded to own three farms, but the salmonella scare of the time contributed to a difficult market and they decided to try something a little different. The Gressingham founders got in contact with a small-scale duck farmer in the Lake District, Peter Dodd, who had begun to develop a cross breed between the popular Pekin duck and the Wild Mallard, which has lots more breast meat and a distinctive gamey flavour. In 1989, the first Gressingham Ducks arrived at the family farm in Debach; 200 ducklings were transported by train from Peterborough to Cambridge and then picked up by Maurice and Miriam. Over the following two years, they perfected the breed and the remarkable Gressingham Duck was born, named after the village where Peter Dodd lived and worked. Sons William and Geoff joined the family business, and the two of them are still in charge of the farm today, finding their niche and becoming the best-known duck farmers in the UK. "We are determined to inspire more people to expand their mealtime repertoire and cook with duck and other speciality poultry to enjoy the fuller flavours and new recipes that are easier to prepare than people might think. The whole point is to create products that our customers enjoy, and provide the simple tips, recipes and how-to guides that make it so easy to enjoy. Their support has always been, and continues to be, really important to us."
While fried chicken may be the South's iconic dish, when it comes tosouthern foodways, there are a lot of ways to love America's most popularfowl. Preparations range from Country Captain to Carolina Chicken Bogto Chicken and Parslied Dumplings and more. Here, Cynthia Graubart celebratesthe bird in all its glory, southern style and beyond. This little cookbookpacks all the know-how that cooks need to make irresistible chickendishes for everyday and special occasions, from shopping and selecting tocutting up, frying, braising, roasting, and much more. Ranging in style fromtraditional southern to contemporary to international, fifty-three recipes areorganised to help easily match the cut of chicken on hand to the perfect recipe.Be assured that Graubart includes instructions for making the best friedchicken ever-seven different ways. Graubart also brings together the chicken's culinary history with the popularculture and lore that surrounds chicken cookery in the South. She notesthat the special Sunday Sabbath dinner was often built around a chicken-infact, prior to the 1940s, chicken was sometimes more expensive than beef orpork. Today, the southern states lead the country in annual poultry production,and Kentucky Fried Chicken features throughout the American landscape.But you won't need take-out when you have Chicken in your kitchen.
Meat Manifesto: Proper and Delicious offers a practical and considered guide on how to choose meat, how to butcher it and how to cook it.
Andy believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one. Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop).
The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot. It will show you how to butcher a chicken at home but also explain how to best cook it. It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.
Carl Clarke has garnered the reputation from his industry peers and the general public alike as an authority and advocate on cooking ethically reared chicken. What he doesn't know about chicken isn't worth knowing, from brining and seasoning to poaching, grilling and frying. The Whole Chicken is not only an homage to the world's most eaten meat, but also a demonstration of its versatility, from the pie that everyone wants to perfect, to the spicy and sour chicken thighs found on the hawker stalls on the streets of Seoul. With detailed, step-by-step photography showing exactly how to joint a chicken, the chapters that follow - whole bird, breast, wing, thigh, leg, skin, bone and offal - show exactly how to use every last scrap. This is in equal parts a cookbook, a compendium, and a love letter, with a whole lot of style and personality to frame it.
A Taste of Home is a food story from Ballyknocken House, nestled in the gentle rolling hills of County Wicklow, where generations of Catherine Fulvio's family have lived and farmed for over 100 years. Combining modern Irish food with farm-to-fork principles, Catherine takes on traditional recipes and gives them her own twist to reflect the abundance of ingredients available on her doorstep. Recipes include all the classic family dishes you've seen Catherine cook on TV and many more such as Beef and Stout Pies with Potato Pastry Topping, Lamb Wellington with Wild Garlic, Farmhouse Soups with Soda Bread Catherine's 'To Die For' Lemon Meringue Pie. Using simple, fresh ingredients and set against the timeless backdrop of the Irish countryside, Catherine's delicious, wholesome recipes celebrate the best ingredients Ireland has to offer.
Miranda Ballard, of the Modern Meat Shop in London, provides the ultimate guide to cooking meat at home. She recommends the cuts of meat to choose for different types of dish, as well as what questions to ask your butcher. There is advice on buying according to the season and informative charts of all the cuts. With the increased popularity of high-welfare meat, there is a wealth of information about sourcing meat that is farmed responsibly. Learn the basics behind animal-husbandry and you will feel well-equipped knowing what to ask your butcher when buying meat. There are more than 90 recipes for classic dishes and innovative ideas, ranging from quick and easy lunches to impressive evening meals. Cook The Perfect Steak for a quick midweek meal, put together a hearty Coq au Vin when you have more time at the weekend, or opt for a Slow-cooked Lamb Shoulder when you have the family round for Sunday lunch. There are also wonderful suggestions for using up leftovers and preparing the perfect accompaniments, from Yorkshire Puddings and Gravy to Frites and Slaw. Whether you want to get the best out of an inexpensive cut, use up some leftovers or find accurate cooking times for your Sunday roast, this is an invaluable resource for today's modern meat-eaters and a celebration of preparing and cooking meals at home.
This fantastic collection of recipes for meat, fish and seafood and vegetable smoking will give you all the inspiration you need to expand your BBQ repertoire. From classic Baby back ribs to ambitious Smoked duck and cherry sausages, these mouthwatering dishes will prove that you don't need a professional smoker, or hours of time, to get fantastic results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber's Complete Barbecue Smoking will help you achieve great taste with minimum effort.
A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, with 200 recipes and stunning food and location photography.
Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.
At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce.
With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.
Celebrating the universal joy of chicken soup. This is a celebration of one of the most widely interpreted, and beloved dishes the world over. With more than 100 recipes dedicated to this one special, often humble, meal, James Beard-nominee Jenn Louis shows readers how chicken soup is not only a source of heart-warming sustenance, but also a cure-all and the ultimate expression of love. With chapters broken down by region and country, The Chicken Soup Manifesto includes everything from Algerian Chorba Bayda, Colombian and Panamanian Sancocho and Thai Kao Tom Gai to Spanish Sopa de Picadillo. Along with the recipes, Jenn also covers essential chicken know-how, from selecting and storing, to stock 101 and brining. The book is fully photographed with a design that establishes it as a collectible object as much as a hard-working guide to the world's favorite soup.
An exploration and celebration of an iconic Southern food and culture. The Hot Chicken Project is part recipe book (40 recipes covering the best mains, sandwiches, sides, salads and sauces), part narrative, part pictorial celebration of the history and power hot chicken holds over the city of Nashville - and beyond. It frames the stories of the people and families and communities who have cooked and eaten and appropriated it in Nashville over several generations. It offers a loud, opinionated take-no-prisoners perspective on food culture in the US (and beyond) today, as well as being an incomparable how-to manual for the VERY best hot chicken and accompaniments - wherever you are.
Get clucking over this amazing collection of chicken dishes that are perfect for your friends and family. Chicken Tonight is packed with delicious meals and inventive ideas that can be made with minimal fuss, any day of the week. Impress your friends with coq au vin or chicken cacciatore, and keep fussy eaters happy with a classic kiev or a brilliant burger. Both experienced and novice home cooks will enjoy creating these mouth-watering recipes, triple-tested so they work first time, every time. From classic to exotic, simple supper to elaborate roast, you'll never run out of ideas with Chicken Tonight. Word count: 30,000
With this cookbook on their kitchen counters, home cooks can prepare delicious chicken suppers with confidence and ease. The spirit of this cookbook lies in author Stacie Billis' light, funny, and instructional tone, which takes the intimidation factor out of working with chicken, whether breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavour. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple-Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe, readers will master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout.
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