A Bird in the Hand author Diana Henry has long believed in the importance of a carefully put-together menu and this cookbook showcases some of her favourite combinations of flavours.
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Diana claims that putting together a menu is still her favourite part of cooking and loves the way they can create very different moods and take you to different places. These dishes are perfect for every season and have been inspired by different countries and cultures all around the world.
Beautifully presented with a flocked jacket, the tantalising recipes in this book include a perfect lunch of asparagus, peas and radishes with pistachio pesto, crab tomato and saffron tart and gooseberry and almond cake with lemon thyme syrup.
From joints and casseroles to pies and puddings, 70 classic recipes shown step by step in more than 250 photographs. It includes succulent roasts of beef, chicken, pork, goose, duck and pheasant served with all the trimmings, as well as delicious alternatives such as rich casseroles, quintessentially English pies, and non-meat options. Whether your preferred Sunday meal is Rib of Beef with Yorkshire Pudding, Roast Lamb with Mint Sauce, Venison Stew, Poached Salmon or Veal and Ham Pie, this book will inspire you through the year, and delight your guests. It begins with a chapter on the perfect appetizer to start your meal, and ends with a fabulous array of some of England's traditional puddings and desserts. A traditional Sunday lunch often begins with an appetizer followed by a hearty main course, and - just when everyone believes they've had enough - ends with a delicious pudding, often served with custard.This book contains dishes to whet the appetite such as Watercress Soup and Pears with Stilton and Walnuts, main courses such as Stuffed Roast Chicken with Bread Sauce and Pot-roasted Beef with Stout, accompaniments such as Cauliflower Cheese and Roast Potatoes, and classic English desserts such as Eton Mess and Fruit and Wine Jelly. The book contains all you need for entertaining friends and family with a perfect English Sunday lunch.
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Whether you're vegetarian, vegan, or just trying to cut down on meat, veggie burgers make a tempting, filling meal. And as Martin Nordin explains, they're far from boring - in fact, because there are no rules or blueprint, you're free to push the burger boundaries. In Green Burgers, Martin shares recipes packed full of flavour and nutrition - from the classic BBQ Portobello Burger to the Courgette Burger with Wild Garlic. Experiment with unexpected flavours such as Courgette Kimchi and Deep-Fried Plantain. The delicious patties are just the beginning - try making your own Charcoal Burger Buns, top your burgers with Purple Cabbage and Apple Sauerkraut, and serve with Roasted Sweet-Potato Chips. With chapters on burgers, buns, sides, pickles and sauces, Green Burgers has all you need to make the perfect plant-based burgers and sides at home.
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Slow cooker recipes are an essential for any home cook - time saving, low cost and reliably delicious. The Good Food kitchen has produced hundreds of brilliant recipes over the years, and this collection gathers 150 of the very best. Slow cookers allow anyone to create mouth-watering dishes that can be cooked overnight or while you're at work so that you can enjoy your meal as soon as you enter the door. From family favourites like curries, chillis, soups and puddings, through to fresh ideas for stews, fish and tasty vegetarian meals, Good Food Ultimate Slow Cooker Recipes has something for everyone. All recipes are short and simple with easy-to-follow steps, and all are accompanied by a full-colour photograph of the finished dish.
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Roast restaurant is a champion of British cooking and Britain's farmers and producers. Located in the foodie mecca of Borough Market, this award-winning, unique restaurant celebrates both heritage and innovation on its seasonal British menu. Now you can recreate Roast's famous food and drink in your home with the Roast cookbook. For the most important meal of the day, try a full range of classic British breakfasts and brunches, including the Mighty full Borough. There are delicious options for lunch and dinner too, such as Pan-fried gurnard fillet with clams in cider and wild boar pancetta, Fillet of red deer Wellington with haggis, girolles and bashed neeps, and Anchovy-rubbed, hay-baked leg of mutton with parsley and caper sauce. You'll find all the classics among new favourites in this best of British showcase of fish, poultry, lamb, mutton, goat, pork, beef, game and vegetables, plus many ideas for British puddings, cocktails and wines. For the more difficult, unfamiliar preparations such as opening a live scallop or oyster, butchering a duck or rabbit, or for carving large joints, there are not only step-by-step photographic instructions, but also QR codes that link to film clips of head chef Marcus Verberne guiding you through a certain technique. Between recipes, read all about the restaurant's excellent suppliers and producers from around the UK and find essays on foraging and carving. The Roast cookbook will be one you reach for often, whether it is to create a full dish or meal or even just for a quick tip. Foreword by Iqbal Wahhab, owner of Roast restaurant.
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Discover how easy it is to create the healthiest, tastiest pizza this side of Naples. Pizza can be thin, thick, crisp, chewy, round, square, filled, fried or sweet - but the quality of the pizza is always defined by the quality of the flour, dough and toppings. Stefano Manfredi, Sydney's award-winning pizza maestro, takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy.
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This is new to the "My Kitchen Table Series", "Cook Yourself Thin's". Gizzi Erskine presents 100 of her favourite fast and foolproof suppers. With Gizzi's help, you can learn to develop your confidence in the kitchen by creating the perfect meal every time. From curries, rice and all things spice, to delicious desserts, cakes and biscuits, Gizzi will help you create super suppers, that will impress family and friends, and ensure that your cookery demons are a thing of the past.
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Curry changed and evolved according to the tastes of the various invaders of India. The Mughals brought with them the rice dishes of Persia; the Portuguese introduced the chilli peppers recently discovered by Christopher Columbus in the New World; and the Mrs Beetons and Eliza Actons of the British Raj added jam, carrots and apples to their curry recipes. The Raj also ensured that curry came the other way, from India to Britain - and today the British consume no less than 18 tonnes a year of their favourite chicken tikka masala, a dish which purists claim is not Indian at all, but meat in gravy whipped up with a few spices (and sometimes a can of tomato soup!). Almost every Indian dish is a fusion of different food traditions. This book, which tells the story of such dishes, and the people who invented, discovered, cooked and ate them, is vivid, entertaining - and delicious.
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Recipes for homegrown pies from all regions of the country. Chef Craig Priebe has scoured the countryside, stopping in promising pizzerias to discover the tastiest pies. Smoked ham and cheddar? Roasted cauliflower and salsa verde? These toppings would be blasphemous in Naples, but in America anything goes-anything that tastes delicious, that is. His findings are collected here-stellar examples representing every style of pizza. What makes this collection of prize recipes especially fun is that each one has its own personality reflecting its local influences. From Seattle's Serious Pie comes pizza with white bean puree, asparagus, and Parmesan; from Los Angeles's Mozza, squash blossoms with burrata. The legendary Pizzeria Bianco in Phoenix offers up a pie with red onion, rosemary, and Arizona pistachios, while Louisiana Pizza Kitchen brings us one with crawfish etouffe. Also included are blueprints for every type of dough (from Sicilian and sourdough to New York and gluten-free), a range of adaptable base sauces, an introduction covering tools and techniques, and an address book for all the pizzerias featured. The United States of Pizza shows that the country is not so much a melting pot, but instead a giant pie bubbling over with a fabulously diverse array of creative flavor combinations.
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Cook like a MasterChef pro in your own kitchen with a selection of stunning recipes from the hit BBC series written by former contestants. Do you need to impress your guests at the drop of a hat? MasterChef Quick Wins will help guide you, whether you have a last minute dinner party, or just need to rustle up some food quickly. Each recipes comes complete with stunning pictures of the finished dish, with step-by-step photographs to take you through any tricky technique and presentation know-how. With delicious dishes that all take less than 45 minutes, such as fresh pea soup with white truffle oil and Parmesan crisps, or lamb fillet with fondant potatoes, this clever little cookbook will help you win in the kitchen and make entertaining easy. Series also includes: Prepare Ahead (9780241333365), Amazing Mains (9780241333389), and Sensational Puddings (9780241333372).
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veg. is a pocket-sized book of 50 recipes: 25 vegetarian mains and 25 vegetable accompaniments which provide nutritious, wholesome family meal solutions at an everyday price. It is the third in a series of 4 small books by Gourmand World Cook Book award-winning author James McIntosh. The other three titles, mix., dinner. and cake. are available now. All recipes are 5 times tested on each cooker used: gas, electric, electric fan, Aga and Rayburn. Recipes use metric measurements and include timings for Aga and Rayburn.
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Ken Hom brings us 100 inspired recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara. The book is divided into chapters on chicken, fish and seafood, beef, pork and vegetable dishes. There are also sections on techniques for chopping and frying, how to use a wok and recommendations for oils and sauces. Stir frying is regarded as a healthy and popular cooking method and all grocers sell ready-prepared stir-fry vegetables. As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour.
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Good Housekeeping recipes tick all the boxes - They look great They taste delicious They're easy to make Now, learn how to be a clever cook with this amazing new cookery series. Each Good Housekeeping one-pot recipe - triple-tested for perfect results - is guaranteed to stand the test of your occasion, be it a speedy midweek supper or a dinner party delight. Packed with good old favourites, tasty new ideas, save money, time and effort tips, up-to-date nutritional breakdown including protein and fibre, and savvy advice throughout, it couldn't be easier to make delicious food with minimum fuss and maximum flavour. Other titles in the Good Housekeeping series include Super Soups, Skinny Suppers, Home Takeaway, Cupcake O'Clock, Meals for Me and You, Easy Peasy Meals, Al Fresco Eats, Let's Do Brunch, Cheap Eats, Gluten-free and Easy, Low Fat Low Cal, Salad Days, Posh Nosh, Party Food, Flash in the Pan, Roast It, Great Veg and Slow Stoppers Word count: 17,000
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Balti cooking is one of the most exciting techniques for making delicious and exotic stove-top meals that are high in taste and quick to cook. Many of the wonderful curries naturally lend themselves to low-fat cooking techniques, so you can enjoy rich Balti fare without worrying about the calories. This book contains 50 tempting recipes for all occasions, including Balti Lamb in Yogurt and Garam Masala Sauce, Stir-fried Vegetables with Monkfish, Balti Chicken Vindaloo and Mini Mince Koftas in Onion Sauce. An illustrated introduction supplies information on special ingredients and techniques, and cook's tips throughout highlight particular cooking methods and helpful recipe variations. Whether you want a complete low-fat Balti meal or just a single interesting course or accompaniment to perk up a low-fat diet, this book will have exactly the recipe you need.
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This book brings together an inspirational collection of recipes chosen by Indian masterchef Mridula Baljekar, and shows just how easy it is to make delicious and authentic curries at home. The book offers over 115 exciting ideas from the far-flung corners of the Indian subcontinent. There are tandoori meals, leavened and unleavened breads, fish and shellfish curries, recipes using fresh vegetables, beans, peas and dairy produce, and dishes using coconut milk and chillies. With easy-to-use step-by-step instructions for each recipe and exquisite photographs of every dish, it has never been so easy to make your own sensational hot and spicy Indian curries.
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