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Craft your own glass of Nuka-Cola, a bowl of BlamCo Mac & Cheese, and more with the recipes in Fallout: The Vault Dweller's Official Cookbook. Based on the irradiated delicacies found in the award-winning Fallout video game series, this Vault-Tec (TM) approved cookbook provides fans of the game with over seventy recipes inspired by their favorite Fallout foods. Whip up tasty versions of Yum Yum Deviled Eggs, throw some deathclaw meat on the grill, and recreate BlamCo Mac & Cheese with Fallout: The Vault Dweller's Official Cookbook.
Best of Malaysian Cooking is an extensive collection of more than 200 authentic and traditional recipes sourced from all over Malaysia. From everyday home kitchens to the royal kitchens, this book showcases the best dishes from every state. Find irresistible favourites such as Teochew duck and five-spice meat rolls from Johor; babi pong tay and chicken debal from Melaka; bak kut teh and KL Hokkien mee from Selangor; sar hor fun and ayam rendang pedas from Perak; and crab curry and laksa from Penang among a host of other scrumptious dishes. With insightful introductions to the cuisine of each state and practical cooking hints and tips, Best of Malaysian Cooking is essential for anyone looking to explore the colourful world of Malaysian food and flavours.
Let Gino solve your dinner dilemmas with 130 delicious and quick dishes that will inspire you to leave behind the same dull, after-work meals. With recipes organised by ingredients, so you can easily find a dish using what you have in the cupboard or fridge, there are chapters on: * Soups & Small Plates * Chicken * Meat * Fish & Seafood * Pasta * Vegetables * Desserts Also featuring a comprehensive section on Gino's handy hints and tips for quicker cooking, such as organising your workspace, the equipment that you really need (and the stuff you can do without) and essential store cupboard ingredients for fast flavour. Plus shortcuts to get ahead, such as making flavoured oils and freezing chopped herbs and batches of sauce to have on standby. This book promises minimum effort, maximum satisfaction - in just 20 minutes.
In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant. Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work - whether it's how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffle. In the first section of The Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings to its third Michelin star (the day Heston received the news of this he had been wondering how exactly he would be able to pay his staff that month). Next we meet 50 of his signature recipes - sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine - which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike. Finally, we hear from the experts whose scientific know-how has contributed to Heston's topsy-turvy world. With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, The Fat Duck Cookbook is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning, colourful and joyous work of art.
The world's top 500 food experiences - ranked! We asked the planet's top chefs, food writers and our food-obsessed authors to name their favourite, most authentic gastronomic encounters. The result is a journey to Mozambique for piri-piri chicken, Japan for bullet train bento boxes, San Sebastian pintxos bars, and a further 497 of the most exciting eateries anywhere on Earth. Ultimate Eatlist is the follow-up to our bestselling Ultimate Travelist and is a must-own bucket list for foodies and those who love to travel. You'll discover the planet's most thrilling and famous culinary experiences, the culture behind each one, what makes them so special, and why the experience is so much more than what's in the plate, bowl or glass in front of you. How many have you tried and what's your number one? With contributions from Monica Galetti, Curtis Stone, Mark Hix, Ben Shewry, Dan Hunter, Ping Coombes, Gail Simmons, Tony Singh, Elena Arzak, and many more. Entries include: Laksa, Malaysia Grilled octopus, Greece Smorrebrod, Denmark Ceviche, Peru Po boy, USA Steak tartare, France Bibimbap, Korea Dim Sum, Hong Kong Reindeer Stew, Finland Jerked chicken, Jamaica Asado, Argentina Shakshuka, Israel Pho, Vietnam Wildfoods Festival, New Zealand The Fat Duck restaurant, UK Tokyo sushi counters, Japan Bistecca alla Fiorentina, Italy Adelaide Central Market, Australia Grilled fish, Seychelles Irish stew New York Reuben delis, USA About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more.
` Beautifully simple recipes from one of Britain' s unsung culinary heroes.' (Nigel Slater Observer Food Monthly) ` If you only buy one cookbook this year, it should probably be this one' . (Telegraph Magazine) Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients. The simple idea of cooking with the freshest and best market produce, Sally Clarke' s vision for thirty years, is at the heart of her new book of ninety-five recipes.
Fast Cakes is the unmissable and definitive baking book from Mary Berry. Mary has incorporated her 'all-in-one' method of preparation into as many recipes as possible, so her recipes are faster to make than ever. Nearly 100 of the bakes take only 10 minutes to make and Mary has included small bake variations for fruit cakes, which traditionally take a long time in the oven, so you can make one even when you are pushed for time. There are scones, buns and biscuits that you can whip up for tea, traybakes and fruit loaves perfect for a school or village fete and of course foolproof cakes for every occasion from everyday recipes such as a Honey and Almond Cake to Mary's First-Rate Chocolate Cake. Not forgetting recipes you can make with your kids from Happy Face Biscuits to Traffic Lights and Jammy Buns. If you miss Mary's wisdom and inspiration in The Great British Bake Off, or want a brand-new companion to Mary Berry's Baking Bible, this is the cookbook for you, with over 150 easy recipes to make with confidence. Straightforward recipes you can trust, Fast Cakes is a must-have for all busy bakers. Note: Fast Cakes was first published by Piatkus in 1981 and was an instant hit with classic recipes that could be made in minutes. A bestseller of its time, many families are still baking with it now, but 37 years on, Mary Berry has completely revised and updated this much-loved book. Collected together with recipes from Mary's follow-up book, More Fast Cakes, published in 1988, this is a beautifully photographed hardback edition for a new generation of bakers.
Yumi Stynes, mother of four and top parenting podcaster, returns with Zero F*cks Endless Summer - excellent ideas for food that is delicious and kind to your body, but does not call for hours in the kitchen. Across 90 recipes and eight chapters, Yumi delivers, with sass and attitude, amazing recipes that taste good but are shamelessly easy to work with. Even when you are running on zero f*cks.
The book covers No cook Wonders (from salad to slaw to silken tofu); Endless Barbecue; Dips & Bits (for young kids and old); Oh Crap, It's Dinner Time (because that is the refrain of multi-taskers the world over); Sweet Miracles (exhibit A = Goddess Loaf); On With The Oven; and Low Stress Impress (because entertaining is meant to be fun).
Yumi also shares wisdom and ideas based on some of her favourite food topics, including: Eating all the Colours; Barbecue Know-How; Stocking the Pantry; Surviving Celebrations. Ultimately, Zero F*cks Endless Summer is food that makes you feel good, food that celebrates the yumminess inherent in simple ingredients, food that encourages a 'no worries' attitude.
"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.
TRANSFORM THE WAY YOU COOK DINNER WITH THE MEALS IN MINUTES PLAN OF ATTACK! Donal's Meals in Minutes is all about real, honest, fast food made with simple ingredients and clever cooking methods that are the building blocks for delicious home-cooked suppers. These recipes require minimum equipment and ingredients to deliver speedy suppers, ready to serve straight to the table! If you've been in a cooking rut, this is the book to change your approach to the kitchen. Donal has delivered 90 fuss-free, flavour-packed recipes, including many from his Meals in Minutes TV series. He has divided the book into six chapters based on how people shop and cook, allowing you to choose a delicious meal that suits the shape of your evening every night. One Pot: Throw it all in one pot, literally, and let the hob or oven do the work. Including Thai Chicken Stew, Cauliflower Mac & Cheese Bake and Mexican Tortilla Soup One Pan: Complete meals from one pan. Including Parsley Cream Cod with Spring Veg, Chimichurri Steak with Baby Gem & Spring Onion and Vietnamese Caramel Salmon with Bok Choy Quick Prep/Slow Cook: Minimal preparation but with a longer cook in the oven whilst you get on with other things. Including Piri Piri Roast Chicken, Slow-cooked Beef Ragu with Pappardelle and Roast Cauliflower Platter with Tahini Yoghurt Six Ingredients: Stripped back to basics with minimal ingredients. Including Chopping Board Tomato & Basil Peso with Pasta, Basil Butter Grilled Salmon with Fennel & Tomato Salad and Beer & Mustard Pork Caesar Salad Grocery-store Suppers: Pick up something ready-made on the way home to jazz up some basic ingredients. Including Moroccan Sausage Meatballs with Harissa Couscous, Bulgogi Beef & Kale Pizza and Creamy Tomato & Chorizo Ravioli Soup Under 30 Minutes: On the table... in under half an hour. Including Garlic & Rosemary Chicken with Confit Butter Tomato Sauce & Gnocchi, Marinated Feta Salad with Good Greens & Grains and Thai-style Veggie-packed Dirty Fried Rice
The Supper Club is a collection of easy-to-follow recipes for every occasion. The author, Phillippa Cheifitz, and a group of her friends get together for a supper once a month. The venue, host and menu change on a monthly basis and the menu is matched to the season or particular occasion. This is the inspiration for the book:preparing a well-cooked and delicious meal for friends to gather around the table and reconnect.
With 16 chapters and 90 recipes, there is truly something for everyone. The recipes range from basics such as Lemon olives and Feta and phyllo appetisers, to Crumbled lamb pie, Lemon-poached fish with fennel and drinks such as Frozen strawberry margaritas and White sangria to delicious desserts such as Warm ricotta cheesecake and hot cherry sauce and Crisp apple wontons with apple sorbet.
The Supper Club will inspire young and old to revamp the age-old tradition of gathering around a beautifully set table with loved ones.
A stunning celebration of the bounty of the Atlantic coast, and a dazzling debut monograph from Canada's star chef
The first cookbook from acclaimed chef Jeremy Charles takes readers on a journey to Canada's rugged east coast - where wildness has a profound influence on the tasting menu at Charles's acclaimed restaurant, Raymonds, nestled in the historic port at St. John's.
Illustrated with evocative photography of finished food, ingredients, and landscape, the book's more than 160 recipes spotlight the local fare: cod, shellfish, moose, game, wild edibles, and more. Charles has written a story to accompany each recipe, along with essays about the people and landscape.
Charles has received fantastic media attention, including New York Times, Guardian, and extensive footage on the globally aired Parts Unknown with the late Anthony Bourdain.
This hugely popular site - their Bacon-Weave S'mores video racked up 11 million views and a quarter of a million shares within 24 hours - is the destination for fun, super-shareable recipes and stories that get people excited to get into the kitchen. The Delish editors want their audience to know it's okay to make a mess - food is meant to be shared, not perfected - and all of their content is 'accidentally educational," featuring step-by-step photography that's packaged in such a way that you don't even realise you're learning something. The fun-packed Delish cookbook brings the same message to the page, and features 175 recipes that are meant to be devoured: Grilled Cheese Dippers, Sloppy Joe Potato Skins, Chicken Parm Burgers, Lasagna Stuffed Peppers, Mint Chip Brownie Cups, Cookie Dough Cheesecake, and dozens more. This is the book their 30 million fans are waiting for.
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food-our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, \u201cclean\u201d ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef\u2019s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare-no fry bread or Indian tacos here-and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef\u2019s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.The Sioux Chef\u2019s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Fantastic, easy recipes from the new BBC One series. Treat yourself to some of the dishes from the incredible final show such as Dipa's mouth-watering Spiced Cumin Carrots, Pippa's delicious Grilled Prawns and Dip or her Chicken Ballotine. If that doesn't tempt you, try Dipa's lovely Pan-fried Chicken, and Phillip's delectable Beef Wellington. Then there's all the wonderful desserts to choose from like Dipa's indulgent Carrot Cake and the Sticky Toffee Pudding. Finally, you can try your hand at the Scotch Egg from the tricky elimination challenge. Britain's Best Home Cook is the ultimate collection of delicious, achievable recipes from Britain's most talented everyday home cooks - those who make great food for their family and friends day in, day out. This fully photographed official companion to the hit series features all the very best dishes from the show's contestants - the recipes that the judges Chris Bavin, Mary Berry and Dan Doherty consider wonderful home cooking - and step-by-step advice on achieving the same perfect results for classic dishes and the nation's favourite meals. Alongside the show's brilliant recipes, award-winning food writer Jordan Bourke offers easy-to-follow and fuss-free good food that will bring new, tasty ideas to your kitchen table: quick suppers, great weekend lunches, healthy meals and flavoursome sides and veg dishes. Here you'll find recipes that define brilliant modern British home cooking, from the most sublime roast potatoes, an ingenious twist on roast chicken or irresistible yet utterly simple chocolate pudding.
In Die Edik van Nantes-kookboek nooi NataniŽl en sy broer, Erik le Roux, jou uit om saam met hulle 'n kosreis na Nantes, Frankryk, te onderneem. Kom kyk hoe lyk die ch‚teau waar Erik en sy gesin bly, beskou die argitektoniese wonders van Nantes en beleef die koue winter saam met hulle. Met resepte uit die eerste vier reekse van die gelyknamige TV-reeks asook nuwe resepte wat NataniŽl en Erik by die huis maak. Maak Franse uiesop, clafoutti, artisjokpoeding, brioche met salm, bloubessiesjampanjesop en sjokoladeklappertruffels net soos die Franse kan. 'n Visuele fees vir die oog.
Tom Kitchin's Fish & Shellfish showcases the brilliant talents of one of the UK and Scotland's favourite chefs.
Tom's passion for the best and freshest produce comes to life in these pages, as he celebrates the best fruits of the sea. Recipes take in delights such as grilled lobster, poached langoustines with aioli, crab and pea soup, braised squid risotto and Thai-style oysters, alongside roast turbot with seaweed hollandaise, whole lemon sole with a citrus and basil dressing, Cullen skink and salt cod fritters. There are also some recipes straight from Tom's Edinburgh gastropub, The Scran and Scallie, including their delectable fish pie and special battered fish chips. These are recipes that take you right to the shore-side and the spirit of fish cookery.
Beyond the recipes, there are top tips for how best to prepare this beautiful ingredient, and Tom also provides a quick and easy guide to grilling, poaching, frying, curing and roasting fish. With beautiful photography to accompany each recipe, this is guaranteed to become the go-to book for lovers of fish and shellfish.
First published as Hugh's Three Good Things in 2012. How often have you wished there was a magic formula to make cooking easier? Well, there is. Put just three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the winning combinations. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream. Hugh has used this simple formula to create more than 175 inspiring recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives ... The list goes on. With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Easy cooking with three delicious ingredients. It really is that simple.
At Milk Street, Chris Kimball and his test cooks use techniques from around the globe to deliver bolder flavors and healthier dishes in less time with simple techniques. On any given Tuesday, you can create interesting, delicious food in a flash. With more than 200 recipes including quick yet flavorful soups and stews, simple salads, pastas that come together in minutes with ingredients you already have on hand, the home cook's essential problem--What's for dinner Tuesday night?--has never tasted so good. And say goodbye to the freezer-burned gallon of ice cream you've kept on hand for just this purpose: there are even weeknight-appropriate sweets you can whip up after dinner and still have time to eat before bed. Best of all, every Tuesday Nights recipe is backed by the rigorous testing for which Chris Kimball is famous. With a photograph for every recipe, helpful tips and tricks for novice cooks and step-by-step visual instruction, each recipe is guaranteed to work when you need it most.
Just by buying this book for yourself or any other cake-lovers in your life, you've already raised GBP2 for Sport Relief. Thank you. Why not try a bit of extra self-raising by holding a bake sale for Sport Relief? The recipes inside this book are perfect for fuelling your Sport Relief event as well as easy peasy to make and we've added lots of helpful tips for putting on your bake sale. You can also find out about some of work your money supports. So, to your mixing bowls - and good luck!
"What makes a chef great is her palate," writes Mark Bittman, "and the food [Jessica] Koslow makes is highly seasoned, both down-to-earth and luxurious." In fewer than five years as the chef and owner as LA's Sqirl, Koslow has solidified her reputation as one of the country's most influential chefs. Her food, which Bon Appetit's Christine Muhlke describes as "healthy-meets-to-hell-with-it" is designed to surprise us and to engage every one of our senses-it looks good, tastes vibrant and feels fortifying yet refreshing. In Everything I Want to Eat, Koslow shares more than 100 of her favourite recipes, filling her book with plenty of vegetarian and vegan offerings, but, like her restaurant, offering up options for the bacon-eaters among us as well. Koslow helps readers strike a balance at home, teaching them how to make some of her most popular dishes: Burnt brioche toast with ricotta and jam; the Sorrel-pesto rice bowl topped with a poached egg; Valrhona chocolate fleur de sel cookies; and more. The ingredients called for are a modern mash-up of vegetables, grains, and spices from the world over. The recipes are unfussy but thought provoking. They will inspire home cooks to reach beyond their comfort zones flavour-wise-to learn a new, exciting way to eat every day.
Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Mariniere, pepper steak to veal medallions, and madeleines to iced cherry souffle. Bocuse's step-by-step instructions allow the home chef to readily master a Parmesan souffle, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.
Tokyo is rightfully known around the world as one of the most exciting places to eat on the planet. From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food.
Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic and unexpected. Chef Tim Anderson takes inspiration from the chefs, shopkeepers, and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori, and tempura. Also included are dishes that Tokyoites love to eat with origins from abroad, like Japanese interpretations of Korean barbecue, Italian pizza and pasta, American burgers and more. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars). With Tim's easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef - without cutting corners.
The real thrill of eating in Tokyo is in the sense of discovery - of adventurous curiosity rewarded. And that may come in the form of an unexpectedly good convenience store sandwich, an `oh my god' sushi moment, or just the best damn bowl of ramen you've ever had. With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life.
Charlotte Crosby's healthy lifestyle guide is bursting with all her favourite tips and tricks for what to eat when you're out and about, that can fit into even the busiest of schedules. Charlotte shares 80 simple and delicious recipes, including cocktails and hangover cures that don't contain thousands of calories, proving that you can eat healthily to look great while still having loads of fun! Charlotte is everybody's favourite down-to-earth reality star. When it comes to losing weight her mantra is: if she can do it, anyone can. In LIVE FAST LOSE WEIGHT she shares the recipes she cannot live without.
Tireless in pursuit of a good dinner, Tom Parker Bowles has eaten some of the best food in the world - and then recreated his favourite dishes in his own kitchen. Some of the 140 recipes in this book are inspired by food cooked for him by friends and family, some by more formal dinners, some by his travels. But all have been recreated by Tom to make them easy for the home cook to prepare. A chapter on Comfort food is packed with family favourites such as My mum's roast chicken and fish goujons with pea puree. There are also chapters on Quick fixes, such as stir fries and steaks, and on Slow and low, such as braises and casseroles. The From far-flung shores chapter includes dishes inspired by Tom's travels, such as ceviche, or Lime marinated prawns with avocado and there's a chapter on Cooking for children too. Tom has cooked every recipe in his home kitchen again and again before including it in this notebook. He also explores the basic ingredients that are essential to a good dinner, such as fats and stocks, offering thoughts on how to prepare and cook with them. Everyday staples such as eggs and steak get a close inspection too, with ideas and advice for dishes to prepare with them. Let's Eat is an irresistible hotchpotch of delicious recipes; a trusty cookbook and a very good read. It is packed with photographs of the dishes. 'Few food writers enjoy eating with gusto quite as much as does Tom. Now, with this deeply scrumptious book, he reveals how talented he is at the first bit: the cooking.' Simon Hopkinson
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