Your cart is empty
Feeding Hannibal: A Connoisseur's Cookbook is a collection of easy-to-follow recipes inspired by the show and created by its food stylist, Janice Poon. Each recipe is accompanied by fascinating insider's anecdotes, delightful artwork and revealing behind-the-scenes photos of stars and crew on the set of Hannibal.
In 2012, Time Magazine named Rene Redzepi & Claus Meyer (owners of NOMA restaurant) as two of the World's 100 Most Influential People, for putting Denmark on the world's gastronomic map, and for influencing a new generation of chefs around the world. The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. It's about experimenting and presenting exciting new ways of combining traditional foods. It's clean, elegant, natural and delicious. In this book, Mikkel Karstad, consultant chef and advisor to the NOMA team, takes this inspiration home. In his own kitchen he shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed, this book will take you on a culinary adventure into the heart of pure Scandinavian cooking.
Armand Aucamp is one of the hottest celebs in South Africa.
His fans either want to be with him or want to be him. Now he’s sharing his secret with everyone: He only eats whole, naked food in the form of the so called “banting” or “keto” lifestyle. With his high-fat-low-carbs (HFLC) diet he maintains his lean ripped body and keeps his fans swooning. But Armand doesn’t punish himself with banting or keto. After acting his biggest passion is cooking. Since he’s discovered the HFLC lifestyle, he’s come up with so many creative ways to make healthy food delicious that he’s decided to share his recipes in book form.
Nude consists of 50 HFLC recipes that are banting and keto friendly. Beautiful step-by-step pictures assist the readers in recreating the scrumptious dishes from beautiful, whole foods. Choose between egg and meat dishes, carb free pastas and yummy deserts without ever feeling like you’re dieting.
Mary Berry is the queen of cakes. There is no one better qualified to show you how to make the best Victoria sponge, vanilla cupcake, fruit tea bread or chocolate fudge cake. Together with these eternally popular recipes, Mary also shows you how to make the best children's birthday cake, Wimbledon cake, banana muffin, French patisserie and Christmas cake. With tried-and-tested, easy recipes for every occasion, this baking cookbook should be on every baker's kitchen bookshelf.
Combining his years of culinary globetrotting and passion for British produce, Jack celebrates his favourite dishes from around the world.
"In the past 20 years there have been huge movements in the way we British think about produce. As someone is involved in that conversation I have seen it change and now, more than ever, the produce that is available to the keen home cook has increased in variety and quality immensely. What this means is that the home cook is now faced with the fantastic situation of being able to source the produce needed to make great food all year round. It is important that this movement progresses, and that if we choose to source our meat, fish and other major ingredients from Britain, why not have fun with world food concepts?"
In this beautiful new book, Jack Stein combines his culinary experience from working in restaurants around the world and his passion for British produce to create 100 dishes to enchant and entice home cooks. From dishes such as chilli crab (using the very finest Cornish crab) and Szechuan-style pigeon to hot and sour Sumatran soup and XO clams, the recipes featured are all easy to follow and simple to make, bringing the taste of exotic holidays to our own kitchen tables. Stunning photography complements these delightful recipes, ensuring this is a book you will cook from time and time again.
Slow Cooking is an irresistible collection of simple, delicious dishes to take your time over. James Martin shows how cooking slowly is the perfect way to draw out flavours and textures, enabling you to produce mouthwatering dishes with minimum effort. James' tempting recipes make it easy to cook fabulous food for family and friends. Every recipe includes an hour or more of cooking or marinating time and no last minute preparation - so let your oven do the work while you get on with other things.
"In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they've finished the final chapter." -Publishers Weekly (starred review) A fascinating and unique memoir by the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world's most widely respected Japanese fusion culinary artists. Nobu needs no introduction. One of the world's most widely acclaimed restaurateurs, his influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week-this is the Nobu that the public knows. But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his wife and children as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly. What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well-no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent. Not just for serious foodies, this inspiring memoir is perfect for fans of Marie Kondo's The Life-Changing Magic of Tidying Up and Danny Meyer's Setting the Table. Nobu's writing does what he does best-it marries the philosophies of East and West to create something entirely new and remarkable.
'My rules are simple. Home cooking has to be easy. It got to be fast. It's got to be delicious. If you think you can't cook amazing food at home, think again. I'm going to prove that however busy you are it's still possible to cook stunning food. These are the only recipes you'll ever need.' GORDON RAMSAY Gordon Ramsay's Ultimate Home Cooking is a collection of over 120 delicious new recipes that are infused with Gordon's expertise and skill gleaned from his years in professional kitchens. Divided into chapters to see you through the whole day from weekday breakfasts through to Saturday night dinners, the book is all about the pleasure of cooking and sharing the very best home-cooked food with family and friends. AS SEEN ON CHANNEL 4
Martha Collison amazed the judges and viewers alike as the youngest ever contestant in the 2014 series of The Great British Bake Off. Martha shone with her Showstopper skills and extraordinary 'Technical Challenge' knowledge. Here in her first book, she offers a brilliant new approach to baking - a way to master baking, while adding 'twists' to recipes to make contemporary bakes that everyone will love. With clever illustrations and know-how throughout, alongside beautiful photography, Martha demonstrates how to take basic recipes and alter them into something new. Whether it's a cake, a biscuit or even a pastry recipe, she shows how to alter the method, the balance of ingredients or the mixture of flavours to ensure exciting, magical bakes every time. Transform her Never-Fail Vanilla Cupcakes into Lemon Cheesecake Cupcakes, for example, or Caramel Macchiatos. Try Pink Grapefruit Drizzle Cake, instead of the usual Lemon, and then mix it up with Gin & Tonic flavours. Or take Macarons to a whole new level and try Peach Bellini Macarons or even a Macaron Shell Ice-Cream. Fresh, innovative and genuinely exciting, Twist looks set to make adventurous bakers of us all.
'If you think you can't eat as well at home as you do in a restaurant - think again. I'm going to show you how to cook stunning recipes from Bread Street Kitchen at home.' GORDON RAMSAY From breakfast to dinner and everything in between, this is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it's going to be good. Recipes include Ricotta Hotcakes with Honeycomb Butter - perfect for a weekend brunch, Sea Trout with Clams or a Crispy Duck Salad for a weekday supper. For a weekend get together, get things off to a good start with a Bread Street Kitchen Rum Punch and Slow Roast Pork Belly with Apple & Cinnamon Sauce, followed by Pineapple Carpaccio with Coconut Sorbet or a super indulgent Coconut Strawberry Trifle.
After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. Here in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team.
Oprah Winfrey has spent her life trying to make peace with food, which has been such a source of pleasure and meaning for her. Now Oprah has found ways to have her favourite meals while also controlling her weight, and in Food, Health and Happiness she shares not only her struggles with food but also the recipes that have allowed food to be a source of joy for her again.
With help from the chefs who have cooked for her over the years such as Rosie Daley, Art Smith, Mei Lin, Taryn Huebner and Sonny Sweetman, this is an extraordinarily personal cookbook while also being an invitation to Oprah's many fans to eat both healthfully and happily.
From simple pleasures such as 'Unfried Chicken' or 'Turkey Chilli' to such celebrations of freshness as 'Farro With Peas, Asparagus, Pesto and Cured Olives' and 'Chilean Sea Bass with Lemon Fennel Chutney', this is food as it should be: a source of happiness, a ritual to be shared, a celebration of life.
From TV's Eat Shop Save's resident chef and nutritionist, Dale Pinnock, comes the only book you will ever need to learn the basics of healthy cooking at home. Medicinal Chef Dale is the perfect teacher. He starts by explaining the benefits of types of ingredient like wholegrains, oils and meat and poultry, as well as cooking methods like stir-frying. The second part of the book is packed with 80 easy, everyday recipes that anyone can make and adapt in order to take a healthier path, now and forever. "The purpose of this book is to help you make sense of what healthy dishes look like, how they are composed, and what cooking methods you can use to create a healthy dish and get the best out of your ingredients." Dale Pinnock, BSc Human Nutrition, BSc Herbal Medicine, PgDip Nutritional Medicine
John Torode is the masterchef of Australia and the Far East - his knowledge and passion will excite and inspire anyone who loves a Thai curry, Malaysian noodle dish or Aussie brunch. If you are a fan of John's food and travel programmes for the Good Food Channel, you will love John's combination of fantastic flavours and straightforward home cooking in this book. John's food is uncomplicated, quick and easy, but always full of flavour, fun and perfect for family feasts or social gatherings. In this new book, John creates fresh Aussie breakfast dishes, delicious bowls of noodles and rice, Asian curries as well as barbecues influenced by both Sydney beaches and Japanese grills. Not forgetting his own trademark fusion of flavours that bring together the best of both worlds. If you love this part of the world, let the King of Australasia take you on a gastronomic tour! Chapters include: Storecupboard Breakfast & Brunch Street Food Salads Wondrous Wok Curries & Soups Noodles & Rice BBQ & Grills Fermented, Raw & Cured
The best 100 recipes from Darina Allen's iconic Simply Delicious books fully revised and updated with new photography. From soups and starters to her favourite desserts, Darina covers meat, poultry, fish and vegetable dishes that have stood the test of time over the nearly 30 years since the books were originally published. Nearly 30 years after the original Simply Delicious book and TV series, Darina Allen brings together 100 of her timeless, tried and trusted recipes. With chapters on Soups & Starters, Meat, Poultry, Fish, Vegetarian, Salads and puddings, recipes include such Darina Allen classics as: Winter Leek & Potato Soup, Ballymaloe Irish Stew and Ballymaloe Fish Pie, Farmhouse Chicken, Warm Winter Salad with Duck Livers & Hazelnut Oil Dressing, and Country Rhubarb Cake. This classic collection of traditional recipes is accompanied by beautiful new photography.
My Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John's words: 'My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!' BRUNCH TO LUNCH The Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors. FOR THE FAMILY Although I am a professional cook, I have a number of dishes that I rely on at home. They are all tried-and-tested, some are posh, some are simple, but all are favourites. IN A RUSH I cook every day, but sometimes it needs to be quick and easy. But there's no reason why a quick meal should not be tasty. STORES AND LEFTOVERS Great food is created from necessity. Open your cupboards and look for the potential in your fridge. For many a minefield, but for me a gold mine. These are the recipes I know well from being a boy and watching in wonder what could be made with a bit of this and a bit of that. Not complicated just delicious. ALL OUTSIDE Well, I am an Aussie. Some of the best food in the world is cooked outside, where having fun is as important as cooking. AND TO FINISH I love a good dessert. A proper steaming pudding with thick custard or real ice cream. It's all about being a kid and not caring about sugar and spice. Cakes and tarts and pies and lots of them.
Discover the ingenious recipes and unrivalled attention to detail that made Pollen Street Social a name in the restaurant world, and follow the remarkable journey of a chef who took a risk to fulfil his dreams. Pollen Street Social is more than just a restaurant. Now, in this extraordinary book by the man who made it a reality, you will find out why.
This stunning book showcases the very best recipes from the acclaimed Pollen Street Social, Jason Atherton's award-winning London restaurant. Opening in 2011, Pollen Street Social was awarded a coveted Michelin star just six months after opening, and the accolades and awards have continued ever since, and these pages highlight exactly why.
The eponymous restaurant is famed for using the very best and freshest produce, and, following the seasons, Jason and his team take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes. With this focus on the importance of his suppliers running throughout, this book also details Jason's journey and his passion for every dish on the menu.
The dishes featured range from canapés and afternoon tea to recipes such as Fruits of the Sea, Cartmel Valley Venison Loin and Pistachio Souffle, each of which is beautifully photographed by John Carey.
"Jason is a marvellous chef that feeds the soul and leads the way for many young chefs, demonstrating what it is to be a chef in the 21st century." Ferran Adria
"Jason has mastered the art of creating social places, where people feel good and eat well, and which could be seen as the essence of deformalised dining. A visionary in his own right with a clear grasp of today's international restaurant scene." Alain Ducasse
"Jason Atherton is a realist not a fantasist. He has turned his dreams into reality." Marco Pierre White
`Ireland's answer to Deliciously Ella... this girl is going to go far - and we're not going to go hungry' - Stellar Magazine The Little Green Spoon includes over 100 gorgeous and healthy everyday recipes that don't compromise on anything, least of all taste! Indy Power aims to make mealtimes as simple as possible, and has marked every dish with vegan, paleo, gluten-free and dairy-free symbols so that you can easily identify the perfect food to suit the way you choose to eat. Her recipes will make you fall in love with healthy food that's easy, accessible and perfect for sharing with family and friends. Transforming how we view healthy food, Indy has created a stunning collection of nourishing dishes that taste just as amazing as they will make you feel.
`Jason is one of the greats. He's the best of both worlds: the prowess of a Michelin-starred chef with accolades from every corner of the globe, but also the person you want to be preparing your Sunday supper.' Thomas Keller More than 100 recipes make up this stunning yet eminently approachable collection of suppers from Jason Atherton: perfect meals to share with friends and family. It is not only a showcase of Jason's favourite things to cook, both savoury and sweet, but also a celebration of the flavours and techniques that have inspired him from all around the world. Every dish bears the hallmark of excellence on which he has built his reputation as one of the world's truly great and most innovative chefs. Beautiful, inspiring photography by John Carey completes this collection of stunningly good suppers.
Following up on her hit bestseller "Top 100 Baby Purees, " Annabel Karmel presents "Top 100 Finger Foods, " a scrumptious guide to creating tasty tidbits that young children can really sink their teeth (or gums ) into. By the age of nine months, many babies are ready and eager to start feeding themselves. Although they might not be able to handle a spoon, children of this age can master the art of eating on their own -- as long as the food they're served is right-sized Finger foods are the perfect solution.
This essential collection is packed with tempting, nourishing
recipes for babies and older children -- from French Toast Fingers
and Mini Chicken Sliders to Tuna Muffin Melts and Salad Lollipops
-- helping you safely introduce new tastes and textures to your
baby and ensuring that your child is healthy, happy, and
In "Top 100 Finger Foods" you will find: - Delicious options for
breakfast, lunch, dinner, and dessert
Packed with wholesome fruits and vegetables, and innovative fish, meat, and chicken creations, "Top 100 Finger Foods" will satisfy the appetites of growing children -- and with dishes so tasty, parents will want to join in the fun, too. Eating with your hands has never been so delicious and nutritious
A compendium of sweet and savoury recipes inspired by Blizzard's hit online card game, Hearthstone: Heroes of Warcraft. Featuring a dynamic in-world design, this fun and engaging cookbook is an exciting follow-up to World of Warcraft: The Official Cookbook. Including food pairings for each dish and tips on adapting meals to specific diets, this portable little cookbook is the perfect culinary guide for weary travellers from Azeroth and beyond.
This comprehensive guide to beautiful baked goods features more than 125 recipes from Anna Olsen's popular TV baking show. From chocolate chip cookies to croquembouche, pumpkin pie to petits fours, Anna Olson's newest baking book is full of delectable delights for every occasion, category and skill level. Beginner bakers, dessert aficionados and fans of her show will find over 125 recipes to take their baking to the next level, whether through perfecting a classic like New York Cheesecake or mastering a fancy dessert like Chocolate Hazelnut Napoleon.
The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to souffl s, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.
'Ireland's answer to Delia and Nigella' Sunday Telegraph Stella magazine 'Our first lady of food' Irish Independent 'There's not much this gourmet grande dame doesn't know' Nigel Slater Nearly 30 years on from the original Simply Delicious book and TV series, Darina Allen brings together 100 of her timeless, tried and trusted recipes. Divided into: Soups & Starters - Winter Leek & Potato Soup, Smoked Trout with Cucumber Salad & Horseradish Sauce and Ballymaloe Chicken Liver Pate Meat - Ballymaloe Irish Stew, Dingle Pie and Steak with Bearnaise Sauce & Chips Poultry - Farmhouse Chicken and Roast Duck with Apple Sauce & Cabbage Fish - Ballycotton Fish Pie, Three-minute Fish and Cod with Leeks & Buttered Crumbs Vegetarian - Macaroni Cheese, Mushroom Risotto and Potato, Carrot & Cauliflower Curry Salads - Roast Red Pepper, Lentil & Goat's Cheese Salad, A Warm Winter Salad with Duck Liver's & Hazelnut Oil Dressing and Red & Yellow Tomato Salad with Mint or Basil Puddings - Ballymaloe Vanilla Ice Cream, Country Rhubarb Cake, Caramel Mousse with Praline
You may like...
Jamie Oliver's Christmas Cookbook
Jamie Oliver Hardcover (8)
Cape, Curry & Koesisters
Fatima Sydow, Gadija Sydow Noordien Paperback
Reuben At Home
Reuben Riffel Paperback (4)
Being Bertus Basson
Bertus Basson Paperback
The Lazy Makoti's Guide To The Kitchen
Mogau Seshoene Paperback (2)
Kaap, Kerrie & Koesisters
Fatima Sydow, Gadija Sydow Noordien Paperback
Meals - Effortless Food for Every…
Christine Capendale Paperback
The Madiba Appreciation Club - A Chef's…
Brett Ladds Paperback (3)
Ultimate Fit Food - Mouth-watering…
Gordon Ramsay Hardcover (4)