My Life on a Plate
Chef, television presenter and award-winning businesswoman Prue Leith (b.1940) is one of Britain’s foremost culinary authorities and has helped to revolutionize the country’s eating habits. In this candid and witty autobiography she describes her childhood in apartheid South Africa, her arrival in London in the 1960s and her rapid ascent to restaurant owner, Daily Mail columnist and cookery book author.
A Collection of Simple and Delicious Recipes from an Ocean Food
Sustainable, environmentally friendly and available worldwide, seaweed also contains all the nutrients the body needs. This cookbook provides instructions for harvesting and storage, and describes some of the most popular sea vegetables. The 68 recipes are beautifully photographed, with a range of dishes, many of which provide a new twist to classic recipes, such as Calzone with Dulse and Laver Falafel.
Finger Food from the BBQ and Grill
Andreas Rummel takes barbecue food to new heights; his recipes may be inspired by street food, as he claims, but his ‘finger’ foods are the creations of a chef devoted to new flavours and combinations. There are recipes for eating with your hands, on a stick, off a spoon, or in a roll and they range from simple Mozzarella Sticks to the very impressive Pulled Pork in a Filo Pastry Egg.
Recipes & Stories from Central Asia & The Caucasus
Samarkand, the turquoise oasis in the valley of the Zerafshan River, Uzbekistan, has been a cultural crossroads for centuries. In this book, the authors have gathered the cuisines of seven ethnic groups that have left their mark on the city: the Tajiks, Russians, Turks, Jews, Koreans, Caucasians and native Uzbeks. The result is a wonderfully spiced and perfumed collection of recipes for soups, main courses, accompaniments, sweets and drinks.
Let's Cook Italian in 20 Minutes
Using inexpensive and easily accessible ingredients, these 130 dishes can be prepared in the time it takes to heat up a ready meal. Following D’Acampo’s tips on tools, ingredients and speed are chapters featuring meat, fish, vegetables and dessert recipes, from Pumpkin and Sun-dried Tomato Soup to Pork Chops and Pancetta with Courgette Fritters and Summer Berries with White Chocolate Sauce.
Olives, Lemons and Za'atar
The Best Middle Eastern Home Cooking
In this richly illustrated volume, Rawia Bishara demonstrates the variety of Middle Eastern cuisine, sharing recipes that she learned in her hometown of Nazareth and cooks today in her New York restaurant. There are chapters on salads, main meals – largely soups and stews – pickles and desserts, breakfast dishes that include Yoghurt Tahini with Chickpeas and mezzes featuring hummus, Brussels Sprouts with Panko and a savoury pie.
Irish Traditional Cooking
Over 300 Recipes from Ireland's Heritage
Irish chef Darina Allen utilizes recipes handed down through generations, ranging from simple farmers’ meals to the French-inspired cuisine of country houses. Favouring fresh ingredients, with a section on foraging, this collection includes chapters featuring game birds, seafood and dairy, with dishes such as Blind Stew, Funeral Ham and Cut and Come Cake. First published in 1995, this edition includes over 100 new recipes.
Set Your Taste Buds on Fire with 100 Delicious, Modern Dishes
Focusing on taste and flavour more than authenticity, this recipe collection features meals to cook at home with readily available ingredients, including snacks, barbecued dishes, stir fries and desserts – from Crispy Salmon Skins to Kaffir Lime Doughnuts.
Cook Japanese at Home
From Dashi to Tonkatsu, 200 Simple Recipes for Every Occasion
Dispelling the suggestion that Japanese cuisine is difficult to master, Kimiko Barber offers advice on basic tools and ingredients and suggests starting simply, with miso soup or Japanese-style salad, before building up to more complex dishes such as Seafood Tempura.
The 2 Meal Day
Burn Fat and Boost Energy Through Intermittent Fasting
Eating just two meals a day is a form of intermittent fasting that eliminates the need for calorie counting and can boost energy levels by helping the body to burn stored fat. Drawing on his own experience, personal trainer Max Lowery provides meal plans, exercises, advice on getting started and 75 recipes for lower and higher-carb meals, healthy snacks and desserts, from Spiced Rice to Two-Ingredient Chocolate Mousse.
Recipes from a Turkish-Cypriot Kitchen
A cross between Turkish and Mediterranean food, but with simpler recipes that require fewer spices, Selin Kiazim’s modern take on Turkish-Cypriot cuisine includes stuffed pastries, barbecued meats, fish and exotic salads – all popular dishes at her Oklava restaurant in Shoreditch.
The Legendary Cuisine of Persia
Persian cuisine is believed to be one of the oldest in the world, and this new edition of the award-winning culinary guide provides not just recipes, but anecdotes, quotations and historical notes on many of the dishes and their ingredients. From Jewelled Rice and Duck with Walnuts and Pomegranates to Pickled Stuffed Aubergine and Marzipan Mulberries, the authentic Persian recipes include stews, soups, pickles and puddings, as well as cooling drinks and delicate sweetmeats.
Eat Your Way to Better Health
Nutritional expert Dale Pinnock (the Medicinal Chef) believes that simple changes to eating habits can relieve a range of digestive issues. In this guide, he examines the digestive tract and how conditions such as constipation, IBS and reflux might be eased through diet. Recipes range from Tummy Tea to Jerusalem Artichoke Soup and an Aubergine Layer Bake.
The Chef's Library
Favorite Cookbooks from the World's Great Kitchens
A reference for cookbook collectors and foodies alike, this volume reveals the works that inspired over 70 renowned chefs, including Jamie Oliver, Ken Hom and Angela Harnett. The first chapter describes each chef’s style, and includes an account of their chosen book and reasons for choosing it, while two shorter chapters detail titles written by chefs or featuring a specific restaurant, and review classic cookbooks from around the world.
Cakes, Biscuits, Pies, Desserts and Quick Sweet Snacks
Including cheesecake and Sachertorte, here are 60 cakes, biscuits, pies, desserts and quick sweet snacks from a rising star of vegan cookery. Recipes are rated for difficulty, from simple Vegan Nutella to complex Chocolate Sushi.
The Art of Dining
A History of Cooking & Eating
Behind the strange ingredients and instructions in old cookbooks lies another world, where foods we take for granted were unknown, preparation was laborious, and dining reflected social attitudes far removed from those of today. This volume draws on the records of National Trust houses to show how dining habits evolved from the cavernous kitchens of medieval manors to the technology of Victorian houses. Lavishly illustrated with period images, each chapter includes historical recipes with modern adaptations.
The Cookbook Notebook
This post-war recipe book shows how housewives cooked up feasts on meagre rations. From basics such as Boiled Rice or Marrow Soup to Lobster au Gratin, Cold Oxtail Jelly and Figues Flambées, the recipes are presented without introduction, but with useful tips and black-line prints from Edward Bawden.
Mouthwatering Recipes with Minimum Effort
Slow cooking can produce foolproof, stress-free and delicious meals with maximum flavour. As well as soups and a traditional Irish stew, James Martin incorporates vegetable recipes, fish dishes and slow roasts such as Chicory And Ham Gratin and Guinea Fowl With Umeboshi In Banana Leaf. The range of slow puddings includes Strawberry Meringues With Cream, and Lemon And Basil Cake.