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In this collection of thirteen provocative essays, Wendell Berry discusses the pleasures of eating. Gretel Ehrlich describes her struggle to produce clean, lean beef on her ranch in Wyoming. Frances Moore Lappe sets for her vision of a system that is environmentally, economically, and culturally sustainable. Wes Jackson condemns the shortsighted bottom line goals of modern agribusiness. Alice Waters recounts the early days of her famous Bay Area restaurant's painstaking pursuit of a supply chain of reliably good ingredients, and Gary Nabhan discusses food, health and Native American agriculture. They are joined by Bruce Brown, Edward Behr, Paul Gruchow, Mark Kramer, Anne Mendelson and Will Weaver.In this remarkable collection, these essays link a decline in the quality of food with a historical deterioration of the quality of American farm life, while making it clear that "food that tastes good and is good for you is not just a private indulgence but a force for sustaining families and communities."First published by The Journal of Gastronomy, it is a pleasure to see this seminal, groundbreaking anthology back into print, now with a new introduction by Mary Berry, founding directory of the Berry Center.
Reading about the slime- covered, non- Euclidean ruins of the sunken city of R'lyeh or the squamous, tentacled deity who slumbers there would make anyone hungry. Starting with the puns and working from there, authors Mike Slater and Thomas Roache have summoned forth 50 funny, bizarre, and horrible dishes such as: * The Deep Fried Deep One * Nog Sothoth * Cthus-Koos * The Great Old Buns * The Gin and Miskatonic Like H. P. Lovecraft's Necronomicon, the legendary and forbidden book of the dead that is "alien to all sane and balanced readers," this cookbook contains many dark (but still delicious) secrets within its pages. The book comes infested with sanity- melting and mouth- watering illustrations, as well as annotations full of crazed discoveries and desperate warnings about the recipes that brave readers will undertake.
Following the success of Real Food and Appetite, this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, Toast. The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. It is what I eat when I'm not phoning out for pizza or going for a curry. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions. Much of it is what you might call fast food, because I still believe that life is too short to spend all day at the stove, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p . Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day.
We all know that our capital of the North is a city bursting with a love of culture, sport, music and nightlife. But these days, it's also become celebrated for our vibrant food and drink scene, with countless producers, breweries, restaurants and delis recognised for their alternative culinary concoctions. This book is all about showcasing the finest of these. We revel in the very best of the region's local specialities, including Bury's famous Black Pudding and the traditional Manchester Tart as well as exploring a plethora of places you'll find whilst meandering through the converted mills, warehouses and city side streets. Packed to the rafters with recipes and anecdotes from the culinary community, you are bound to find something that tickles your taste buds. With entries from the Aiden Byrne's Manchester House and Simon Rogan's Mr Coopers as well as The Victorian Chop House Company, Harvey Nichols and The Metropolitan, it's time to roll up your sleeves and get stuck in.
This is not a cookbook. It’s a book about cooking. Think of it as cooking between the lines. Or what your mother should have told you. Yes, there are recipes, but this book is about the journey, not the destination, so taking centre stage are the hows and whys behind everyday ingredients and techniques – when to use coarse or finely ground salt; best pairings for common garden herbs; extracting and building flavour; champion chopping techniques; foolproof fillet; spud’s lore, jackets and all... Whereas lessons on technique are found mostly in hefty culinary bibles, this user-friendly book is for everyone who’s anywhere along the cookery continuum. It is the ‘ta-da’ moment for those who have been cooking, duty bound, for years, but didn’t show up for basics training.
A hearty collection of the nation's favourite pies, stews and one-pot meals, from Steak and Kidney pie and Bolton Hotpot to Chicken & Leek Pie and Sausage & Lentil stew. Includes recipes for beef and veal, lamb, pork, chicken, game, fish and vegetables, as well as dumplings, pastry and other must-have accompaniments. Ingredients can be swapped, altered or added to make quick and easy nourishing meals for friends and family.
This book introduces 70 recipes from Korean royal cuisine, as well as many stories and philosophies of Joseon. The recipes are easy to follow ' even by foreigners who may not have access to all the ingredients available in Korea. The recipes are fully illustrated with modern food-styling techniques.
We're all trying to eat more healthily these days, but popular recipes often include hard-to-find and expensive ingredients.
Good Food Eat Well: Cheap and Healthy is a comprehensive collection of fresh, healthy and reasonably priced recipes for every day of the week. It includes 100 balanced recipes based on store-cupboard ingredients, from delicious smoothies and soups to hearty main meals and tasty but better-for-you treats.
All the recipes are short and simple with easy-to-follow steps, and all are accompanied by a full-colour photograph of the finished dish.
Lisa focuses on food she loves to cook for her family and friends, with an original collection of over 120 recipes based around different occasions - Sunday Morning, Rainy Days, Something Special, when the Sun is Shining, when she has No Time and a House Full of Kids. There is something here to suit every occasion, with recipes ranging from the delicate Crab Ravioli and Chive Beurre Blanc, the sublime Venison, Celeriac and Apple Puree, Red Wine and Chocolate Sauce to Crispy Cornflake Chicken and Homemade Fish Fingers, perfect fare for hungry kids. Every recipe has Lisa's personal introduction, giving an insight into her life. This book will be an inspiration and friend for all cooks.
Ali Ray brings her bright and breezy style to this cook book for people who love the outdoors. She has created more than 70 recipes for great meals on the move; from simple ideas that you can sling in your rucksack to a picnic plan for a big family gathering. The recipes will inspire you but are easily achievable in your own kitchen. Ali has also selected some very special places for your al fresco feast. Each location is designed to match the type of picnic you're having, such as quiet forests and secret coves as well as big forest spaces with barbecues for party picnics. The chapters are divided into different types of picnics, for example Cool Boxes is all about gatherings and big groups, whereas Hampers is for high days and holidays. There's also chapters on Rucksacks, Hampers and Barbecues, and lots more.
IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It's like having your own personal Chef in the kitchen with you Plus, the mouth-watering photographs are guaranteed to inspire. For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu
Unbeknown to many, Britain is home to one of nature's most sought after culinary delicacies - The Black Summer Truffle. Years ago the art of truffle hunting had its place in Olde English Folklore, but like many other country pastimes, the art became lost over the years. That is, until recently. About five years ago, Marion Dean bought an Italian Truffle hound and began diligently foraging in search of these hidden treasures. And riches she found - truffles galore, diligent doggies, acres of beautiful countryside, and a fellow enthusiast, Marion Pennington. Marion Pennington, or Maz, is in charge of bringing the truffle to life for the British palette. Unlike its French or Italian counterparts, the British Summer Truffle has a more subtle favour and can be used in a myriad of ways. Maz helps the reader get started in the kitchen and progresses onto more adventurous dishes. As well as the starters and mains that you'd expect to find, the book also delivers adventurous desserts and a host of other truffly delights. This book delivers an experience that is whole-heartedly British with a contemporary twist, brought to life with personal stories, crafted design and beautiful photography. Put the ultimate signature on your dish this season with a hand picked British Summer Truffle.
Two Michelin-starred chef Sat Bains offers an unprecedented view into his past, recipes and philosophies on food in his award-winning autobiographical cookbook.The book is an autobiographical cookbook that follows the tasting menu format at Restaurant Sat Bains, featuring 68 in-depth recipes, demonstrating how research, development and creativity play a vital role in Sat's food pairings and flavour combinations.The recipes are presented in 7 courses mirroring the tasting menu at the restaurant, but with the addition of Sat's famous Ham/Egg/Peas which took him through to the final of the Great British Menu. The 7 courses are: Introduction, Savouries, Main Course, Crossover, Chocolate, Cheese, and To Finish.The book details the theories, thought process and evolution that shape the Sat's food, and offers an exclusive opportunity to order dishes featured within the book when dining at Restaurant Sat Bains, even when they're not on the restaurant's current menu.With a foreword by Heston Blumenthal and contributions from Rene Redzepi and 35 of the world's greatest chefs, and photography by John Arandhara Blackwell.
"Celebrate seasonal ingredients and exotic flavours with fresh + easy, the third book in our new format marie claire series. Whether you are planning an easy dinner with friends or indulging in a casual brunch, spice it up with zucchini and lemon frittata, orange flower madeleines and creamy chai brulee. Or invite a friend to laze under a cool willow and enjoy the tang of lime parfait or ruby grapefruit sorbet. Whatever your taste or mood, fresh + easy features over 100 easy-to-prepare dishes that will gratify your senses, nourish your body and make every meal an occasion. Written by author and chef Michele Cranston and accompanied by stunning garden photography, fresh + easy perfectly captures the light, carefree and healthy lifestyle embodied by the marie claire brand. UK ISBN: 9781742666433"
Quick & Easy, no-fuss cooking. Down-to-earth ingredients. Mouth-watering photos with every recipe. Easy-to-follow, hassle-free recipes. Written by the author of bestselling "Nosh for Students", where speed and ease are key. This new addition from Joy gives us all a book packed full of delicious recipes that will result in empty plates and satisfied tummies. Quick & Easy means either quick prep and in the oven, or quick prep and on the table, using simple and realistic recipes.
"It's always about the food." A generous, warm-hearted book, The Feast Goes On features the best-loved and most delicious recipes and stories from the heart and soul of the Jewish community right across Australia. Created by the same six women - the 'sisterhood' - of the bestselling Monday Morning Cooking Club cookbook, it speaks of a community drawn together by food, telling intimate and moving stories of sharing and survival, love and hope, friendship and family. From precious family recipes that have been lovingly handed down the generations, right through to new classics that will become instant family favourites, the Feast Goes On contains over 100 recipes to suit every occasion. From everyday eating to feasting, light lunches to fressing, comfort food to traditional dishes, this is a cookbook of rich, wonderful ideas and flavours to nurture, nourish and inspire. the Feast Goes On will feed you, body and soul. Praise for Monday Morning Cooking Club: 'Having this book at home is pure cosy joy.' Nigella Lawson 'to see these recipes handed down like this with such spirited generosity, is real food for the soul.' Sean Moran Praise for the Feast Goes On: 'Collecting and saving family recipes is a vital undertaking, almost (but not quite) as important as eating. the Monday Morning Cooking Club is a remarkable excursion into the realm of comfort food. You just want to eat everything.' Yotam Ottolenghi
Feed your family without the fuss Do you find yourself spending too much time at the supermarket and in the kitchen? Are you looking for fresh ideas to liven up your menus without breaking the bank? Eat Well for Less: Quick and Easy Meals has 80 simple, tasty recipes for the time-pressed cook. Whip up a quick weeknight dinner like Spiced Cod Burgers or Chicken Katsu Curry, or treat your family to a delicious dessert like Coconut & Carrot Macaroons. As well as a foreword from Gregg Wallace and Chris Bavin, Eat Well for Less: Quick and Easy Meals is full of tips that will save you time and money. With shopping lists and advice on how to plan your weekly menus, it's never been easier to get the whole family eating well for less.
Bestselling author Rachel Khoo is on the go once again with her latest cookbook, Rachel Khoo's Kitchen Notebook. Her latest cookbook is packed to the brim with 100 standout recipes, full-colour photography and Rachel's very own sketches of the food and places she encounters. Out and about, she finds the most delicious fare, recording it all in her kitchen notebook. From a Ham Hock Tiffin Box to Slow Roasted Pork Belly with Sloe Gin, and Rhubarb and Custard Millefeuille, Rachel Khoo's Kitchen Notebook will inspire even the most jaded cook to try something new. After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study patisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by the BBC. Her beautiful tie-in cookbook and the follow-up, My Little French Kitchen, have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard. 'Rachel Khoo is the queen of creating culinary masterpieces' Glamour
An Irish Times Best Food Book of the Year. 'A dream of a cookery book. Sumptuous, tempting with quite beautiful photography.' Irish Examiner 'The book is so beautiful, full of [your] own photographs, that look like gorgeous still life paintings.' Suzy Kline, BBC R4 Saturday Live 'The best kind of cookbook are those that you make you want to scribble and make every dish.' The Hampstead Kitchen 'A menu of Middle Eastern gems to tempt the taste buds' Sunday Express Gourmand World Cookbook 2019 award finalist Author and photographer Atoosa Sepehr offers not just mouthwatering traditional Iranian recipes, but also her own sumptuous photographs of both her food and the people and landsapes of Iran. Born and brought up in Iran, Atoosa came to work in the UK in 2007, but she never left behind the wonderful flavours of her family and childhood. Cooking these dishes for her family and friends over here has given her the passion to share the authentic, home cooked Persian cuisine with an international readership. The book contains traditional recipes handed down the generations, but converted to fit into Atoosa's busy life. They are delicious and easy to prepare, using ingredients you can get in any supermarket. 'Every time I cook a Persian dish, I feel connected to this long and varied history, knowing that despite changing geographical and political boundaries, Persian cuisine has survived and thrived, bringing people together, sharing and celebrating.' Atoosa Atoosa's Persian Kitchen is an impressively practical recipe book, but it is a photographic celebration of an entire country, too.
How great would it be to come home from work each night without the stress of deciding what to make for dinner? To know there's a delicious, healthy meal ready so you can spend time with the kids or your partner, or just relaxing instead? This book makes that a reality. The idea is simple: set aside two hours at the weekend to batch-cook all of Monday-Friday's evening meals. Sixteen menus are grouped by the seasons and designed to feed a family of four. Each menu has seven recipes - five mains and two starters/light meals. Once you've done the prep, you can have all the dishes on the table in no more than fifteen minutes. No last-minute shopping, no expensive takeaways, no long stints in the kitchen when you want to put your feet up - just 80 homemade meals, with no fuss.
Great taste. No junk.
As a leading children's food brand, Organix want a world where healthy, nutritious food is a real choice for everyone.
With over 70 delicious and guilt-free recipes, for different stages of nutritional development, and tips on how to adapt many of them to feed your whole family, The Organix Baby and Toddler Cookbook is here to help you and your little ones as you embark on your first food adventures together.
Be it a speedy Mango purée for breakfast, a warming Winter Wonder Pot for lunch, a mouth-watering Curried Coconut Cauliflower Bake for dinner, or a plate of moreish Peanut Butter Gummy Cookies for that mid-afternoon treat, there's something for every occasion.
For easy, reliable recipes for you and your growing family look no further!
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