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30 Years at Ballymaloe: A Celebration Of The World-renowned Cooking School With Over 100 New Recipes (Irish Cookery)
by Darina AllenWhen Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping. The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina's championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more veg and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years, from a time when Darina couldn't get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.
30 Years at Ballymaloe: A celebration of the world-renowned cookery school with over 100 new recipes
by Darina AllenWhen Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping. The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina's championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more veg and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years, from a time when Darina couldn't get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.
Abundance: How to Store and Preserve Your Garden Produce
by Alys FowlerFresh produce is a joy: crunchy lettuce, sun-warmed tomatoes, juicy berries - their flavours are immediate - but a winter of those summer flavours preserved, now that's a feeling of satisfaction. If you are going to truly try and attain a little more self-sufficiency (and save some money at the same time), think about what you can store to get you through the leaner months. Alys takes you through all the different ways of preserving - bottling, drying, fermenting, freezing, pickling, using sugar - with delicious recipes that make the most of your produce. This book is a must for anyone who wants to store and preserve their garden bounty.
Amazing Grains
by James GhillieGrains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Ghillie not only discusses all the grains - their provenance, nutritional benefit, how best to cook them - but showcases 120 international recipes that celebrate them. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Courgette & Sundried Tomato Cornbread at the weekend, create a feast of Fragrant Vegetable Biryani for friends, knock up a bulgar wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek supper or indulge in a Polenta and Ricotta Berry Torte. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.
Annie Bell's Baking Bible: Over 200 triple-tested recipes that you'll want to cook again and again
by Annie Bell'Whatever book Annie Bell writes is always sure to contain recipes I want to cook.' - Nigella Lawson 'Annie Bell is a bright light among Britain's food writers.' - Nigel Slater In this beautiful book, Annie Bell explains the techniques that produce perfect results every time, covering recipes from cakes, brownies and meringues, to tarts, pies and pancakes. With sweet treats for all occasions, Annie shares triple-tested recipes that will ensure your cakes never fail to rise and your pastry is always perfect. From The Ultimate Chocolate Brownies, Rocky Road Slab and Cherry Pound Cake to Tiramisu Torte, Retro Lemon Cheesecake and Big and Fruity Scones, with over 200 delicious recipes packed into one practical volume, this is an indispensable guide to becoming a brilliant baker. It is the only baking book you will ever need.
Annie Bell's Baking Bible: Over 200 triple-tested recipes that you'll want to cook again and again
by Annie Bell'Whatever book Annie Bell writes is always sure to contain recipes I want to cook.' - Nigella Lawson 'Annie Bell is a bright light among Britain's food writers.' - Nigel Slater In this beautiful book, Annie Bell explains the techniques that produce perfect results every time, covering recipes from cakes, brownies and meringues, to tarts, pies and pancakes. With sweet treats for all occasions, Annie shares triple-tested recipes that will ensure your cakes never fail to rise and your pastry is always perfect. From The Ultimate Chocolate Brownies, Rocky Road Slab and Cherry Pound Cake to Tiramisu Torte, Retro Lemon Cheesecake and Big and Fruity Scones, with over 200 delicious recipes packed into one practical volume, this is an indispensable guide to becoming a brilliant baker. It is the only baking book you will ever need.
Around the World in Salads
by Katie Caldesi Giancarlo Caldesi'[One of the top] three best plant-based cookbooks.' You Magazine 'There's a globe full of ingredients to explore and discover.' Food & Travel magazine Salads are fresh, healthy and delicious - and infinitely adaptable. Katie and Giancarlo show how salads are perfect for any time of day and occasion - Watermelon, Feta and Mint for a refreshing breakfast, meat, fish and vegetable-based mains for a complete meal plus recipes for starters and side salads where salad plays a supporting role. They even cover sweet salads such as Roast Black Fruit Salad or Raspberries and Redcurrants with Whipped Ricotta for a healthier alternative to an indulgent dessert. Featuring recipes from around the world you can enjoy Vietnamese Roasted Duck with Five-Spice Fruit Salad or a spicy Mexican Beef Salad, sample Mediterranean flavours with Courgette and Courgette Flower Carpaccio and Greek Lemon Chicken or savour Middle Eastern classics such as Fattoush and Tabbouleh. With a selection of essential dressings to compliment any salad this mouthwatering collection of inspirational recipes will ensure you'll never be stuck with a limp leaf of iceberg lettuce again.
The Book of Tea
by Okakura KakuzoNow available in a gorgeous hardcover slipcase edition, this "object d'art" will be sure to add grace and elegance to tea shelves, coffee tables and bookshelves. A keepsake enjoyed by tea lovers for over a hundred years, The Book of Tea Classic Edition will enhance your enjoyment and understanding of the seemingly simple act of making and drinking tea.In 1906 in turn-of-the century Boston, a small, esoteric book about tea was written with the intention of being read aloud in the famous salon of Isabella Gardner. It was authored by Okakura Kakuzo, a Japanese philosopher, art expert, and curator. Little known at the time, Kakuzo would emerge as one of the great thinkers of the early 20th century, a genius who was insightful, witty-and greatly responsible for bridging Western and Eastern cultures.Nearly a century later, Kakuzo's The Book of Tea Classic Edition is still beloved the world over. The Book of Tea is a delightful cup of enlightenment from a man far ahead of his time.
Buonissimo! (Gino D’Acampo)
by Gino D'AcampoAs people the world over know, pasta's huge variety of shapes, textures and flavours make it the perfect basis for every type of meal. In Gino's Pasta Gino D'Acampo, the master of modern Italian cooking, celebrates his homeland's most famous food export with an inspirational collection of 100 mouth-watering recipes that includes classics such as carbonara, puttanesca and ragu alla bologonese, as well as new twists on old favourites such as lasagne, macaroni and spaghetti vongole. Divided into six chapters - Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies - it includes everything from comforting baked pasta dishes, to spicy seafood and healthy vegetarian options, even desserts! Including an introduction by nutritionist Juliette Kellow explaining the many health benefits of pasta - it is a low-salt, low GI food - each recipe has been nutritionally analysed, demonstrating that pasta is not the fattening option it was once thought to be and can be enjoyed at every meal.
Dough: Simple Contemporary Bread
by Richard BertinetWinner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award'Richard is a master of his craft...ultra user-friendly... it might change the way you look at bread forever' Sunday Telegraph'Once you've mastered the technique, it's child's play' Tony Turnbull, The Times'An essential tome' Tom Parker BowlesRichard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.
Dough: Simple Contemporary Bread
by Richard BertinetWinner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award'Richard is a master of his craft...ultra user-friendly... it might change the way you look at bread forever' Sunday Telegraph'Once you've mastered the technique, it's child's play' Tony Turnbull, The Times'An essential tome' Tom Parker BowlesRichard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.
Fantastico! (Gino D’Acampo)
by Gino D'AcampoGino is passionate about Italian food and believes that you should be able to achieve maximum satisfaction with minimum effort. You do not need hundreds of ingredients and complicated techniques to achieve fantastic results. By following the 100 recipes in this book, you too will be able to make great Italian food. Gino offers classic Italian recipes such as Linguine with Prawns as well as his own version of Shepherd's Pie and Italian-style Spring Rolls. Full of Gino's characteristic humour and enthusiasm, and encompassing the influences of the country's famous cuisine, this is a book filled with delicious, modern Italian food.
Fermented: A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more
by Charlotte PikeIncorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi. Learn how to make the most delicious and useful ferments at home and then use fermented ingredients in dishes such as Persian aubergine stew, Korean pancakes, dosa and grilled miso chicken. Learn how to make sweet and savoury yogurts such as homemade Coconut Yogurt or Cardamom and Rose Yogurt Cream and not just bake bread with your sourdough, but delicious treats, such as Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermented vinegar that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.
Fire & Smoke: Get Grilling with 120 Delicious Barbecue Recipes
by Rich Harris'Rich's recipes are exciting, accessible and fun. Everything a great barbecue should be' Heston BlumenthalRich Harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. Featuring chapters on:* From the Sea - delicious fish and seafood dishes* Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad* Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs* Smoking - including hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Cold smoked Salmon* Veggies, Sides & Breads - barbecues aren't just about meat so indulge in Chargrilled Leaves with Burnt Lemon Dressing, Cauliflower Steaks and Chipotle Slaw* Sauces, Dips & Pickles - accompaniments to take your dishes to the next level* Cocktails & Coolers - drinks to wash down and complement your grilled dishes* Desserts - indulge in Toasted Marshmallow Ice Cream and what barbecue would be complete without s'Mores?* Restoke the Flames - ideas for the morning after including Buttermilk Pancakes and Brunch Pizzette This is the ultimate guide to cooking with fire and smoke.
Fire & Smoke: Get Grilling with 120 Delicious Barbecue Recipes
by Rich Harris'Rich's recipes are exciting, accessible and fun. Everything a great barbecue should be' Heston BlumenthalRich Harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. Featuring chapters on:* From the Sea - delicious fish and seafood dishes* Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad* Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs* Smoking - including hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Cold smoked Salmon* Veggies, Sides & Breads - barbecues aren't just about meat so indulge in Chargrilled Leaves with Burnt Lemon Dressing, Cauliflower Steaks and Chipotle Slaw* Sauces, Dips & Pickles - accompaniments to take your dishes to the next level* Cocktails & Coolers - drinks to wash down and complement your grilled dishes* Desserts - indulge in Toasted Marshmallow Ice Cream and what barbecue would be complete without s'Mores?* Restoke the Flames - ideas for the morning after including Buttermilk Pancakes and Brunch Pizzette This is the ultimate guide to cooking with fire and smoke.
Food for Thought: Changing the world one bite at a time
by Vanessa KimbellInspired by ethically sourced, sustainable ingredients available from your local suppliers, Vanessa shows how what you cook can make a real difference to those who produce it and to the environment. Recipes are simple, unfussy and easy to cook at home - making everyday classics ethical and sustainable - with chapters focusing on Basics, Getting Ahead in the Kitchen, Simple Suppers, Feeding Children, Leisurely Weekend Food and Special Occasions. Let Vanessa inspire you to adapt the way you cook and change the world one delicious bite at a time.
Franco Manca, Artisan Pizza to Make Perfectly at Home
by Giuseppe Mascoli Bridget HugoThe quest for the perfect homemade pizza is over - national pizza chain Franco Manca reveal their iconic recipes for home cooks to recreate.With two dough recipes - their famous slow-rising sourdough and a yeast version - and over 50 topping combinations, there's a pizza for everyone. Featuring classic Franco Manca favourites such as Margherita or Chorizo, and interesting topping combinations such as Pancetta, Caramelised Onion & Blue Cheese, there are also recipes for the more experimental cooks, such as Radicchio, Smoked Mozzarella & Pig's Cheek cured by you at home. The soft and easily digestible crust is the perfect base for experimenting with toppings, and tips are included for making your own sauces, flavoured oils, preserving your tomatoes and curing your meat, meaning you can fully personalise your pizza.Aimed at the home cook who doesn't have a traditional woodburning oven, the recipes have been adapted so you can make tray pizzas, fried pizzas or pizzas in an iron skillet - an ingenious substitute for the oven stone. Use either a pizza stone or a heavy baking tray and still get great results. With simple ingredients and simple steps you will improve your cooking and produce pizzas of exceptional quality.
Gino's Pasta (Gino D’Acampo)
by Gino D'AcampoBuonissimo! is Gino's second collection of recipes. Divided into 5 chapters, this book will cover recipes for the family - whatever your family. 'Romantico' offers recipes for two - sexy food, sensual ingredients. 'Salute' is food for sharing - dinner parties as well as party food, appetisers and barbecues. In 'Facile facile' are Gino's versions of takeaway favourites - an Italian hamburger, healthy fish 'n' chips (Gino recently won BBC2's Take on the Takeaway challenge) food that children, and adults, will enjoy. 'Per tutti i giorni' are nutritious weekday meals, while 'Per Me' are recipes specially designed for 1 person, including one-pot meals and comfort food.
Goose Fat and Garlic
by Jeanne StrangWith over 200 authentic recipes, including 20 new recipes, for local specialities such as creme de noix and the famous cassoulets, Goose Fat & Garlic presents the entire repertoire of dishes from South-West France. Strang takes us chapter-by-chapter through regional delicacies, starting with the basic soup and continuing through to the various meats, fruits, desserts and wines. 'Rich with anecdotes, legends, the stuff of real daily life in South-West France, Goose Fat & Garlic is the kind of book you'll carry right into the kitchen, focusing your energies on meaty daubes, hearty country soups, simple salads dressed with rich, local walnut oil. As you turn the pages you can almost smell the potatoes cooking away with the garlic and parsley, and hear the sizzle of the fire as the leg of lamb turns on the spit. Culling recipes from the baker's wife, the cafe owner, anyone who would listen, Jeanne Strang has produced a book with a ring of authenticity; a must for all cooks with a sense of curiosity and a dose of ambition.' Patricia Wells.
Goose Fat and Garlic
by Jeanne StrangWith over 200 authentic recipes, including 20 new recipes, for local specialities such as creme de noix and the famous cassoulets, Goose Fat & Garlic presents the entire repertoire of dishes from South-West France. Strang takes us chapter-by-chapter through regional delicacies, starting with the basic soup and continuing through to the various meats, fruits, desserts and wines. 'Rich with anecdotes, legends, the stuff of real daily life in South-West France, Goose Fat & Garlic is the kind of book you'll carry right into the kitchen, focusing your energies on meaty daubes, hearty country soups, simple salads dressed with rich, local walnut oil. As you turn the pages you can almost smell the potatoes cooking away with the garlic and parsley, and hear the sizzle of the fire as the leg of lamb turns on the spit. Culling recipes from the baker's wife, the cafe owner, anyone who would listen, Jeanne Strang has produced a book with a ring of authenticity; a must for all cooks with a sense of curiosity and a dose of ambition.' Patricia Wells.
Grow, Cook, Nourish: A Kitchen Garden Companion In 500 Recipes
by Darina AllenWinner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook 2017Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.
Healthy Gluten-free Eating
by Darina Allen Rosemary KearneyExcluding foods such as wheat, rye and barley need not lead to a boring and restrictive diet. Healthy Gluten-Free Eating contains over 100 completely gluten-free recipes that have been created to tempt your tastebuds whilst managing the symptoms of coeliac disease. Why not try Apple and Hazelnut Muesli for breakfast, Vietnamese Rice Paper Rolls with Shrimps and Fresh Herbs for lunch or an Italian Beef Stew for supper? Foods that were previously off-limits are now back on the menu with tempting gluten-free recipes for breads, pizzas, cakes and puddings. Renowned chef Darina Allen has worked with Rosemary Kearney who is a coeliac herself, to prove that gluten-free eating is manageable can be enjoyable for you, your family and friends.
How to Cook: Over 200 essential recipes to feed yourself, your friends & Family
by Annie BellHow to Cook stands out as an excellent stand-alone cookbook that will keep you coming back again and again. Much more than a collection of recipes, the aim of the book is to give the reader the confidence and the tools they need to be independent. After 30 years of cooking professionally, Annie Bell knows which recipes work and which ones don't. In this volume she has assembled her core repertoire of dishes that she would choose to hand down to her children to see them through life. But this is also an indispensable guide for the more experienced cook, with all the essentials in one volume, along with lots of up-to-date alternatives and ideas that reflect Annie's personal style of cooking.
How to Cook: Over 200 essential recipes to feed yourself, your friends & Family
by Annie BellHow to Cook stands out as an excellent stand-alone cookbook that will keep you coming back again and again. Much more than a collection of recipes, the aim of the book is to give the reader the confidence and the tools they need to be independent. After 30 years of cooking professionally, Annie Bell knows which recipes work and which ones don't. In this volume she has assembled her core repertoire of dishes that she would choose to hand down to her children to see them through life. But this is also an indispensable guide for the more experienced cook, with all the essentials in one volume, along with lots of up-to-date alternatives and ideas that reflect Annie's personal style of cooking.
Indian Cookery Course
by Monisha Bharadwaj'Monisha Bharadwaj, an Indian cooking authority,' The New York TimesThis comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.