Homemade sweets are cheap and simple to make, are free from artificial preservatives and additives and make ideal presents for any occasion. With this book anyone can become an expert in this home tradition. It is divided into two sections: basic methods and recipes. Basic methods lay the ground rules for everything from storage times and suitable wrappings to the various stages of sugar boiling, whilst all essential equipment and ingredients are described in clear detail. The recipes are divided according to type – fudge, fondant, caramels, marshmallows, pulled sweets, nougat, chocolate work, nuts, crystallized sweets and flowers and marzipan. Step-by-step instructions and photographs clearly explain the basic methods starting with the simple sweets and uncooked versions of the classics, such as fondants, and then moving on to more complicated projects such as barley sticks and humbugs. Each sweet is illustrated in colour to give you a true model to work to, with ideas for gifts, wrappings and presents for special occasions.
Nigella Lawson - Nigella Express
The Domestic Goddess is back and this time it's instant. Nigella and her style of cookery have earned a special place in our lives, symbolising all that is best, most pleasurable, most hands-on and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas, effortless entertaining and easy, delicious meals, Nigella Express is her solution to eating well when time is short. Here are mouthwatering recipes, quick to prepare, easy to follow, that you can conjure up after a long day in the office or on a busy weekend, for family or unexpected guests. This is food you can make as you hit the kitchen running, with vital tips on how to keep your store cupboard stocked, freezer and fridge stacked. When time is precious, you can't spend hours shopping, so you need to make life easier by being prepared. Not that the recipes are basic - though they are always simple - but it's important to make every ingredient earn its place in a recipe. Minimise effort by maximising taste. And here too is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath, a drink, talk to friends, or do the children's homework. Minimum stress for maximum enjoyment. This is a new generation of fast food - never basic, never dull, always do-able, quick and delicious - for the busy lives we lead.
Jamie Oliver - The Naked Chef
When I started out I was pretty much making it up as I went along. I just wanted to share my favourite recipes and a bit of what I'd learned from all the great chefs I'd worked with. That's why the recipes are still so great to cook: they're simple and honest and fresh. Tehy've aged better than my haircut anyway. Big Love, Jamie
Jamie Oliver - Jamie's America
I wrote this book to get to the heart of great American food, to get past the junk and super-sized portions. From New York to New Orleans, the energy of Los Angeles to the big skies of Wyoming, I found what I was looking for: some of the most diverse and delicious recipes I've ever come across!
Kelly V. Brozyna - The Paleo Chocolate Lovers' Cookbook
The Paleo Chocolate Lovers Cookbook features 80 gluten-, grain-, and dairy-free recipes for the health-conscious chocolate lover. Kelly Brozyna, host of the delightful cooking blog, The Spunky Coconut, has created delicious chocolate treats made with coconut and ground nut flours for both breakfast and dessert. And, using dates and small amounts of the herbal sweetener stevia in these nutrient-dense baked goods, she shows you how to keep the honey and coconut sugar to a minimum. Recipes include: Chocolate Crepe Cake with Coconut Cream, White Chocolate Dipped Macadamia Biscotti, Homemade (dairy-free, low-glycemic) chocolate bars, Chocolate Swirl Cheese Danish Cake, Lava Cakes, Dark Chocolate Hazelnut Cookies, White Chocolate Truffles, Molten Chocolate, Cherry Cordial Fudge, and more. This book also details the components of chocolate--the importance of organic and fair trade chocolate, frequently asked questions about chocolate, and a side-by-side comparison of store-bought dark chocolate bars.
Rachel Allen - Bake
Your best friend in the kitchen and bestselling author, Rachel Allen, is back with a collection of delicious and easy cakes and bakes, tarts and pies, quiches and casseroles from her brand new TV series. What could be better than the smell of freshly baked bread or the joy of eating warm cookies straight from the oven? Do you pine for the pleasures of gingerbread houses and holiday delights or the warming goodness of home baked casseroles? These are just some of the treats that await in Bake, which ties in with Rachel's brand new TV series. She shares both the sweet and the savoury sides of baking, whether quick snacks, wholesome breads and pies, exotic cakes and tarts or easy baked meals for friends and family. Fully illustrated with beautiful food photography including step-by-steps to take the mystery out of traditional baking and pastry making. Rachel also offers troubleshooting techniques for common problems and wheat or gluten-free recipes so nobody is left out of the fun! Rachel's friendly and expert tuition make this easy-to-use book the best friend to every home baker.Recipes include: / Cardamon bread / Crispy bacon and cheddar bread / Paper-thin cripbreads, cheese straws and pretzels / Pork, chorizo and spinach pie / Beef pasties with mint, ginger and peas / Baked cheese fondue in a pumpkin / Smoked salmon and leek gratin / Seville orange meringue pie / Cornish saffron cake / Lime and yoghurt cake with rosewater and pistachios
Hugh Fearnley-Whittingstall - Every Day
Putting food on the table for the family quickly and economically doesn't mean you have to compromise on quality. This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead - all these, and more, will be covered in River Cottage Every Day. As Hugh says: 'I make no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, whether you can tell the difference between a swede and turnip, or know what to do with a belly of pork and a breast of lamb. Instead, I'll show you easy and confidence-inspiring ways with cuts of meat, types of fish and other ingredients you may not have tried before. And I'll offer you new approaches that I hope will breath new life to familiar staples, like rice, spuds, beans, and your daily bread. Above all, I intend to tempt you irresistibly towards a better life with food, with a whole raft of recipes that I think you will love. I hope some of them will become your absolute favourites, and the favourites of your dear friends and beloved family. I hope that the dishes you like best will infiltrate and influence your cooking, giving you increased confidence and fresh ideas. In short, I hope that before long, cooking simple and delicious food from the best seasonal ingredients becomes second nature and first priority for you, not just once in a while, but every day.'
Bruce Weinstein - Mark Scarbrough - The Ultimate Potato Book
Potatoes as a main course? That's right, The Ultimate Potato Book moves the versatile potato to the center of every meal. Bruce Weinstein and Mark Scarbrough offer up main course classics such as Shepherd's Pie, Cod Cakes, and Chili Fries, along with some surprising new ideas -- Lasagna (potatoes replace the noodles), Enchiladas, and Twice-Baked Potatoes with bacon, asparagus, and Cheddar.
Dinah Bucholz - The Unofficial Harry Potter Cookbook
With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie. With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as: • Treacle Tart, Harry's favorite dessert • Molly's Meat Pies, Mrs. Weasley's classic dish • Kreacher's French Onion Soup • Pumpkin Pasties, a staple on the Hogwarts Express cart With a dash of magic and a drop of creativity, you'll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magical culinary masterpieces, sure to make even Mrs. Weasley proud.
Jamie Oliver - Jamie's Dinners
Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family! estselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families back into the kitchen. Jamie's pared-down style and inventive use of fresh, uncomplicated ingredients will ensure that even novice chefs can cook up delicious dinners with confidence and ease using accessible, stylish recipes that the whole family will love, such as Farfalle with Carbonara and Spring Peas and Japanese-Style Saturday Night Steak.
Nigel Slater - Real Fast Food
Nigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who'd rather spend more of their time eating than cooking. From simple snacks to dinner-party desserts, all the dishes in Real Fast Food can be ready to eat in 30 minutes or under.
Jamie Oliver - Ministry of Food
Sixty years ago food was in short supply and malnutrition rates were high. The Ministry of Food was set up to teach the public how to make the best use of the food available to them. Fast forward to the present day, where we have unlimited choices and plenty of food, yet we're living in a world of junk food, additives and preservatives. Our war is now against obesity, as most people have little or no idea about how to cook and what makes a balanced diet. We need to learn from the past. We need to look back at the way our grandmothers and great-grandmothers cooked – wholesome, tasty food that was simple and quick to prepare. If you're a complete beginner in the kitchen, Jamie's promise to you is that you'll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way, and this book is your first step . . .
Tamás Bereznay - Hungarian Cookbook
Hungarian cuisine has long been one of the most savoury cuisines in Europe. With its world-famous paprikás, gulyás and pörkölt, it has earned a reputation for being abundant, spicy and rather heavy. Hungarian cuisine, however, is much more than paprika or gulyás: it also offers a huge variety of soups, cheese, poultry, fish and fruits. It is, in fact, one of the richest cuisines in the world. The author of this book, Tamás Bereznay, has been the ambassador of Hungarian cuisine for many years. As the former chef of the state president, he knows exactly what foreign diplomats, royalty and aristocrats like about Hungarian cuisine. Bereznay has collected their favourite dishes in this beautiful cookbook, filled with mouth-watering photographs and easy-to-make recipes (and yes, gulyás is also included!).
Jamie Oliver - Jamie at Home
This book is very close to my heart. It's about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly... my vegetable patch! I came to realise last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside you'll find over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!
Nigella Lawson - Nigellissima
Nigellissima takes inspiration from Italian cooking to bring the spirit of Italy into the kitchen and onto the plate, pronto. At the heart of Italian cookery lies a celebration of food that is fresh, tasty and unpretentious; Nigella Lawson reflects this in recipes that are simple and speedy, elevating everyday eating into no-fuss feasts. Italian food has colonised the world. Nigellissima shows us how and why in over 100 delicious dishes - from telephone-cord pasta with Sicilian pesto to the crustless Meatzza, from Sardinian couscous to Venetian stew, from penne to papardelle, from rag to risotto, from Italian apple pie and no-churn ices to panna cotta and sambuca kisses - in a round-Italy quickstep that culminates in a festive chapter of party food, with an Italian-inspired Christmas feast as its mouthwatering centrepiece. From the traditional to the unfamiliar, here are recipes to excited the taste buds and the imagination, without stressing the cook. Nigella's gastronomic heart is in Italy, and in this new book she conjures up, with passionate relish, the warmth, simplicity and directness of Italian cooking, with an Anglo-twist. Illustrated with gorgeous photographs to instruct and delight Nigellissima is accompanied by a major new BBC TV series.
Amy Lyles Wilson - Cooking With Friends
Cooking with Friends invites you to bring Friends from your living room into your kitchen. Even if you and your friends don't hang out at a neighborhood coffee house, Cooking with Friends will inspire you with hundreds of excellent culinary ideas for practically every occasion in your life. Combining the cameraderie and wit of the hit television series Friends with contemporary cuisine and familiar favorites, Cooking with Friends serves up good food and good fun, from appetizers to desserts, accompanied by a generous serving of Friends dialogue and photos.
Nigella Lawson - Kitchen
A big, compendious, comfortable, informative and utterly engaging book, "Kitchen" brings us feel-good food for cooks and eaters, whether Express-style and exotic-easy during the week, or leisurely and luxuriating (in the spirit of How to be a Domestic Goddess and Feast) at weekends or for occasions. Divided into two parts - Kitchen Quandaries and Kitchen Comforts - Nigella gives us the wherewithal to tackle any situation and satisfy all nourishment needs. But real cooking is often about leftovers, too, so here one recipe can lead to another...from ham hocks to pea soup and pasties, from chicken to Chinatown salad. This isn't just about being thrifty but about demonstrating how recipes come about, and giving new inspiration for last-minute meals and souped-up store cupboard suppers. As well as offering the reader a mouthwatering array of new recipes, both comforting and exciting - from clams with chorizo to Guinness gingerbread, from Asian braised beef to flourless chocolate lime cake, from Pasta alla Genovese to Venetian carrot cake - Nigella rounds up her kitchen kit must-haves (telling us, too, what equipment we don't need) and highlights individual ingredients - both basic essentials and modern-day life-savers. But above all, she reminds the reader how much pleasure there is to be had in real food, and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple recipes to make life less complicated.
Nigella Lawson - How to Eat
Hailed by many as their cookbook of 1998, if not the decade. How To Eat is far more than just an imaginative collection of over 350 uncomplicated, delecious recipes. Nigella Lawson combines a refreshingly down-to-earth practically with a passion for food and a writer's ability to find just the right words to evoke the taste of a succulent roast chicken or a home-made custard. Her excellent advice on how to organise your kitchen (and your life) for the minimum of fuss is interspersed with moments of sheer, unadulterated pleasure as she pauses to relish what she is preparing to eat. Now available as a high-quality, good-value trade paperback, readers will be able to buy two copies: one for the kitchen, one for the bed-side table. The reviews of the hardback were stunning: 'The one book you have to buy this year' Daily Mail. My book of the decade. I love this book: its prose, its intelligence and, above all, its workable, soul-warming receipes, Nigel Slater.
Nigella Lawson - How to be a Domestic Goddess
Nigella shows that there can be more feelgood mileage from running up a tray of muffins or baking a sponge cake than in almost any other cooking - and that it's not actually hard! A domestic goddess has to maintain her cool when faced with pastry, it's true- but with Nigella's guidance even shortcrust pastry can be pain-free. How to be a Domestic Goddess is the book that understands our anxieties, feeds our fantasies and puts cakes, pies, pastries, preserves, puddings, bread and biscuits back into today's kitchen and our lives. Everything from cup cakes to chocolate cakes, from brownies to bagels, from gooseberry-cream crumble to double apple pie, from pizza to pistachio macaroons, scones and muffins to cheesecakes and steamed syrup sponge, from baklava to a Barbie cake, as well as children's cooking, Christmas baking and other wonderful family festive treats.
Chelsea Monroe-Cassel - Sariann Lehrer - A Feast of Ice and Fire
Ever wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer, endorsed by George R. R. Martin himself, _A_ _Feast_ _of_ _Ice_ _and_ _Fire_ lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. These extensively researched and adapted traditional medieval recipes replicate the dishes featured in the Song of Ice and Fire series. Gorgeously organized and presented in full color, with each recipe being introduced with a passage from the book in which it first appears, as well as a map of the region from which it originates, this is the official, must-have cookbook for fans of A Game of Thrones and its sequels. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. In all, _A_ _Feast_ _of_ _Ice_ _and_ _Fire_ contains more than 100 recipes, divided by region: _The_ _Wall,_ _The_ _North,_ _The_ _South,_ _King's_ _Landing,_ _Dorne_ and _Across_ _The_ _Narrow_ _Sea_. So now, even amateur chefs can feast like a Lannister, or grab a meat pie like a Black Brother on the Wall. _Includes_ _a_ _Foreword_ _by_ _George_ _R._ _R._ _Martin._