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Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by "Restaurant "magazine.
The cookbook hailed by the "Los Angeles Times "as a "showstopper" and by Jeffrey Steingarten of "Vogue "as "the most glorious spectacle of the season...like no other book I have seen in the past twenty years" is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean--and filled with photographs by Dominic Davies--this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream.
120 fresh, contemporary recipes from breakfasts, light lunches and week-night dinners to divine cakes and chic morsels for parties and picnics.With over twenty-five years of recipe developing, cooking and catering, the recipes in this book are the shiny diamonds in Simmone Logue's broad repertoire of dishes. Each recipe has its own story - be it a delicious breakfast of fruit compote with creamy porridge and cinnamon, roasted field mushrooms with spinach, labneh and sourdough or bean gumbo tortilla; a lunch of super soba noodle salad or braised beef with green peppercorns and roasted garlic; or a quick and easy supper of Moroccan lamb tagine or beef and Guinness pie with sour cream pastry. And of course there are the cakes and desserts - legendary vanilla slice with passionfruit icing, zucchini and pistachio cake with zesty lemon icing and creme patissiere tarts with poached quince...In the Kitchen also caters for parties and picnics - delicious, chic little morsels that can be prepared in advance and served to a crowd, so you can enjoy the party and not be tied to the stove. Who can resist seared scallops with green mango salad, or coconut prawns with sweet chilli and ginger dipping sauce, pork and water chestnut dim sum, little red Thai duck pies ...
Get your family cooking and eating together with 120 delicious and inspiring recipes from The Big Family Cooking Showdown. Tuck into crispy smoked chilli pork tacos with apple and avocado salsa, sweet and spicy chilli chicken, succulent chicken cacciatore with white bean mash and garlic green beans, mouth-watering fish curry, fabulously rich Irish cream ice cream and indulgent espresso martini tiramisu, all simplified for the home cook. From familiar favourites like Homemade Fish and Chips, Vegetable Lasagne and Steak and Kidney Pie, to fresh ideas like Red Prawn Curry and Ginger Roast Chicken with Spiced Squash, plus plenty of straightforward oven bakes, there's inspiration galore for family suppers and delicious desserts. Each dish from the show has been simplified with clever shortcuts and advice to make every recipe fuss-free. With original recipes from Rosemary Shrager and helpful tips from the competing families, The Big Family Cooking Showdown is the ultimate recipe book for anyone who wants to bring their family together around the kitchen table.
Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as Piccalilli, Ginger Marmalade and Rose Petal Jam but also more unusual classics from around the world, such as Quince Cheese and Hot Pepper Jelly. Take advantage of the seasons and their glut of fruits and vegetables or go hedgerow foraging to make traditional and tasty home preserves under the expert guidance of Britain's best loved cookery writer.
Great British Sweets is a gloriously indulgent celebration of our Great British love affair with sweet-making and good old-fashioned confectionery. The perfect gift for Valentines, birthdays and mums! From pear drops to humbugs, honeycomb confections to liquorice, coconut ice to sugar mice, Nozedar gives us the rich history of these classic sweets along with over 50 easy-to-follow recipes for how to make them at home. Make your own Macaroon Bars. Have a go at homemade Humbugs. Create a giant Curly Wurly bar. Or rustle up some lovely Liquorice.
Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense "BBQ Sauces, Rubs & Marinades For Dummies" shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.
Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to: Choose the right types of meatBuild a BBQ tool setCraft your own saucesSmoke and grill like a proMarinate like a masterChoose the perfect time to add sauceRub your meat the right wayWhip up fantastic sidesAdd flavor with the right fuelPlan hours (and hours) aheadCook low and slow for the best resultsAvoid flavoring pitfallsTurn BBQ leftovers into ambrosia
Complete with helpful lists of dos and don'ts, as well as major barbecue events and associations, "BBQ Sauces, Rubs & Marinades For Dummies" is the secret ingredient that will have your family, friends, and neighborhoods begging for more.
'In "Whip It Up!," Billy Green gets readers really, really excited about cooking. Packed with over 75 straightforward recipes that don't compromise on flavor or break the bank, this is a perfect first-time cookbook, and will also suit anyone who wants big results in a hurry. Try your hand at the Pulled BBQ Chicken Sandwiches, an array of tacos, and a failsafe Celebration Cake that tastes and looks amazing. Billy will have you making ice cream, cocktails, pizzas from scratch and more. Witty and fun, you're going to love "Whip It Up!."'"
A master baker's 300 favorite recipes for perfect-every-time bread - from every kind of machine - by master breadmaker, Beth Hensperger. A fresh loaf any time you want! Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? When Beth Hensperger, one of America's most respected authorities on bread, first set out to try, she had doubts. Then she spent hundreds of hours testing all kinds of breads in a bread machine, and her answer turned out to be a resounding "Yes!" In this big and bountiful book full of more than 300 recipes, she reveals all the simple secrets for perfect bread every time. No matter how you slice it, Beth's brilliant recipes add up to a lifetime of fun with your bread machine! Recipes include: White Breads Egg Breads Whole Wheat Breads Rye Breads Gluten-Free Breads Multigrain Breads Country Breads Sourdough Breads Herb Breads Nut Breads Vegetable and Fruit Breads Cheese Breads Pizza and Focaccia Breakfast Breads Coffee Cakes and Sweet Rolls Chocolate Breads Jams and Chutneys Croutons and Crostini Flavored Butters and Other Toppings.
The ultimate comfort food and the cook's answer to meals that can be cooked in a single pot, are wholesome and suitable for keeping, Asian Soups, Stews and Curries provides more than 100 easy-to-follow recipes for preparing these timeless dishes the Asian way. Discover how to stew vegetables and the various types and cuts of meat and seafood, as well as the many ways of enjoying and serving these stews. Also included are recipes for stewed desserts to wrap up the meal or serve as a pick-me-up at any time of the day.
This book proves that you don't have to wait till the weekend to enjoy pancakes. Taking inspiration from countries all over the world, this dynamic collection of recipes shows how versatile and easy pancakes can be. After all, pancakes were originally designed as the quickest of quick breads, requiring no oven and no rising. There are more traditionalstyle favorites like Ricotta pancakes with Banana and Honeycomb Orange Butter; Buttermilk and Spelt Pancake Stack with Poached Blackberries; and Potato Latkes with Fried Eggs. Then we venture into farther territory with recipes for French Galettes with Leeks and Merguez sausage; Japanese Okonomiyaki with Shredded Cabbage, Shrimp and Tamarind Sauce; Chinese Rice Flour Pancakes with Shitake and Sugar Snap Peas; and Russian Blini with Smoked Salmon. Organized into chapters on Breakfast & Brunch, Snacks, Main Meals, and Desserts, Pancakes Makes the World Go Round shows that nothing brings us together better than a warm stack of pancakes.
There are few things more comforting than a bowl of soup, and with 175 traditional and contemporary recipes to choose from, this book will quickly become a go-to essential. There are handy step-by-step preparation techniques, recipe variation suggestions, ideas for sides that turn soup into a substantial main meal, and super-quick ways to use pantry staples and store-bought items such as roast chicken to create soups cheaply and easily. Country-style chicken noodle, chilled soup with prawns and avocado, warming Mediterranean roasted vegetable soup and beefy mushroom barley, are but a few of the flavoursome recipes that are sure to become firm favourites.
The Lost Art of Pie Making shows you how to make a darn good pie in a jiffy. You'll feel like you're in your grandma's kitchen, where she teaches you the secrets of her tender, flakey pie crust and shares recipes taken from handwritten 19th century cooking journals, recipes like Dutch Oven Apple Cherry, Vanilla Crumb, Fresh Raspberry, Louisianna Peanut, Sour Cherry Ammaretto, and dozens more. There are also scores of vintage photos, pie insults, pie superstitions, pie advice, why men love pies and tips on how to host your own pie contest.
Unforgettable Island-Inspired Dishes to Savor and Share In this exciting collection, Julius Jackson takes the dishes he grew up with and applies his own culinary fair so you can craft home-cooked meals bursting with the distinct spices and tasty ingredients the Caribbean is known for. Fantastic, tropical favor is easy to achieve--start the day of with Island-Style Farina for a classic Caribbean morning. No-Mess Curry Chicken is an easy meal that packs a tasty punch, and One-Pot Wonder Chicken and Rice is a crowd pleaser. Tangy Creole Fish is crisp and fresh, while Panfried Plantains can be enjoyed anytime throughout the day. Infused with Julius's experiences of island life, these recipes are the perfect blend of traditional cuisine, unexpected twists and unforgettable favor.
Noted for hisJapanese-inspired French confections showcasing delicate cake bases andintricately-piped fresh cream, Chef Yamashita's cosy patisserie of the samename draws cake and dessert lovers from near and far to indulge in hisirresistible creations. In this third cookbook, Chef Yamashita shares adelightful collection of recipes for his signature sponge, chiffon and moussecakes, so you can make these creations your own. With an additional section onspecial cakes that are gluten-free or eggless, everyone can join in the party!
"Savor her book in a comfortable chair, with a glass of sherry."--"Bon Appetit" "Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist."--"Wine and Food"
"The best food writer of her time."--Jane Grigson, "Times Literary Supplement"
"An Omelette and a Glass of Wine" is a culinary classic by the greatest food writer of the mid-twentieth century, and one of the greatest food writers of any era. This revered volume contains a collection of articles Elizabeth David originally wrote for magazines and newspapers such as the "Spectator," "Gourmet," "Vogue," and the "Sunday Times" (London). It offers delightful explorations of food and cooking, among which are its namesake essay and other such gems as "Syllabubs and Fruit Fools," "Sweet Vegetables, Soft Wine," "Pleasing Cheeses," and "Whisky in the Kitchen." David's many admirers will cherish this new edition, and readers new to her writing will marvel at her wisdom and grace.
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