GORDON RAMSAY is famous for his sublime cooking, his Michelin-starred restaurants and his best-stelling books. In this fantastic book Gordon shows how you can eat great food at home without breaking the bank or spending hours in the kitchen. Still using the very best ingredients (but not too many), brilliant combinations of flavours and uncomplicated cooking methods, he’s produced a selection of over 100 recipes for every possible occasion – from breakfast through to dinner, informal and formal, for family and friends. The recipes are, of course, smart and sophisticated, but they are also simple.
Stunning photographs show Gordon choosing, buying, preparing and cooking these sensational meals. And, a unique bonus, inside the back cover you will find a specially filmed DVD showing Gordon cooking his favourite recipes in his own kitchen and explaining every step of the way. He really is making it easy…
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!
Jamie Oliver - Jamie’s 15-Minute Meals
The 15-Minute Meals promise is simple: it's delicious, nutritious, super-fast food that's a total joy to eat and perfect for busy people. Jamie’s taken inspiration from around the world, embracing the flavours that we all love, while making sure the recipes are all anchored in balance and nutritionally sound.
Hugh Fearnley-Whittingstall - The River Cottage Year
"Shopping seasonally is not a high-minded duty, or a restrictive chore, but a liberating pleasure. The downside of the modern food culture of infinite year-round choice is a kind of options paralysis - there's so much on offer that you don't know where to start. Understanding the seasons frees you from this ball and chain. In a world where the production and marketing has gone mad, seasonality is sanity. It implies freshness, good taste and even good health. And it offers the best and quickest solution to the never-ending question, what shall I cook today?" - Hugh Fearnley-Whittingstall
Steven Raichlen - Barbecue! Bible
Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working.
Gordon Ramsay - Gordon Ramsay's Healthy Appetite
What you are is what you eat - and everyone wants to be healthy and look their best. Gordon Ramsay - super-fit chef, marathon runner and high-energy television presenter - is a great advertisement for eating well and staying in the peak of good health. For this third series of "The F Word", he has put together over 100 dishes thatare completely in tune with the way we want to eat today - packed with fresh, vital ingredients cooked in the most healthy way to achieve maximum flavour. Geared around our daily lives he gives ideas and recipes for healthy breakfasts, lunches, barbecues, suppers, desserts, kids and entertaining, demonstrates healthycooking methods that guarantee optimum flavour, and tells us which are his favourite healthy ingredients.Recipes include Mango and Smoked Chicken Salad, Griddle Squid with Roasted Peppers and Cannellini Beans, Wild Mushroom Risotto with Baked Courgettes and Roasted Peaches with Vanilla and Spices. With its fresh, colourful photographs and clean modern design, this is a worthy follower to hishugely successful Fast Food and Sunday Lunch.
Jack Czarnecki - A Cook's Book of Mushrooms
Portobello, Cremini, Shiitake, and Enoki mushrooms—and even morels and chanterelles—are commonly showing up in supermarkets and specialty stores these days. Advances in mushroom cultivation have made varieties that were once available only to experienced mushroom hunters now easy for all to find, and a number of mail-order sources provide more exotic kinds. But what should a cook do with all these mushroom varieties? How do you bring out their most distinctive characteristics in the kitchen? In A Cook's Book of Mushrooms, Jack Czarnecki, chief proprietor of Joe's Restaurant in Reading, Pennsylvania, provides the answers. Czarnecki gives an account of his life-long fascination with mushrooms—hunting them, cooking them, and eating them. He describes the characteristics of the principle edible mushrooms and provides 100 tasty recipes for both the widely available "wild" mushrooms as well as the more exotic varieties. Seven chapters cover the major mushroom families—Buttons and Saucers: The Genus Agaricus; Aristocrats of the Forest: Morels and Truffles; The King and Lesser Nobility: Cepes and Their Cousins; Flowers or Fungus?: Chanterelles; Mushrooms from Wood; From the East; and The Best of the Rest. The recipes include appetizers, main courses, salads, and even breakfast dishes that use mushrooms in starring and supporting roles, such as Morels with Ruffled Pasta, Wild Mushroom and Onion Soup, Barbecued Oysters and Shiitake Mushrooms, and Salmon with Chanterelles and Red Pepper Puree. The author—whose knowledge of wine rivals his knowledge of mushrooms—includes wine or beer suggestions for most dishes.
Thomas Yarema - Daniel Rhoda - Johnny Brannigan - Eat-Taste-Heal
Eat.Taste.Heal is a groundbreaking work within the field of holistic health and nutrition, written by a medical doctor, a patient, and an acclaimed chef. A complete guidebook and cookbook in one, Eat.Taste.Heal demystifies the ancient healing science of Ayurveda, humankind's most ancient system of healthy living. The aim of the book is simple: to create harmony within through using common foods and healthy lifestyle practices as medicine. The collection contains over 150 cross-cultural recipes and received a Maverick Award for excellence in photography. The authors are a unique trio: physician, patient, and chef. Dr. Thomas Yarema M.D., director of the Kauai Center for Holistic Medicine and Research, created for his patients an understandable dietary program rooted in common sense. Daniel Rhoda, a patient who found healing through Ayurveda, demystifies the ancient science that helped restore his health. Chef Johnny Brannigan, an internationally trained Ayurvedic chef, has created more than 150 recipes to empower individual healing through the exploration of taste.
Anna Maria Clement - Chef Kelly Sebonich - Chad Sarno - Healthful Cuisine
ACCESS THE LIFE FORCE OF RAW AND LIVING FOODS FOR OPTIMUM HEALTH AND VITALITY! If you're one of the millions of people who have learned about the superior health and nutritional benefits of raw and living foods and want to begin experiencing its life-enhancing qualities, then Healthful Cuisine is for you! This book is by far the most comprehensive recipe book and teaching guide of its kind, created by the #1 health institute and foremost authority in raw and living foods nutrition - Hippocrates Health Institute. You'll find simple and easy steps to prepare delicious, high frequency foods for enhanced energy, balance and beauty. Anna Maria Clement, Ph.D., N.M.D. and Chef Kelly Serbonich share cherished recipes founded on a lifestlye and nutritional program that has successfully helped normalize weight, balance energy and hormone activity, regain youth and vitality, and reverse and even eliminate diseases such as cancer, diabetes, chronic fatigue and fibromyalgia, heart disease, asthma, allergies, and others. The book includes over 150 raw and living food recipes; 20 recipes from celebrity chef Chad Sarno; 40 pages of illustrated raw food preparation techniques; more than 50 full-color photos of step-by-step instructions; basic food combining principles for optimizing nutrient assimilation; a guide to stock your kitchen, along with a glossary of foods and tools; and hundreds of helpful tips from the experts!
Amy Farges - Chistopher Styler - The Mushroom Lover's - Mushroom Cookbook and Primer
No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois. And now that Ms. Farges made sure mushrooms are available, she shows what to do with them. The Mushroom Cookbook and Primer is an inspiration-a mushroom extravaganza with 175 exquisite yet easy-to-make recipes, plus a Mushroom 101 guide to selecting, storing, cleaning, and cooking, plus a primer with full profiles and photographs of 40 exotic mushrooms. Full of sweet succulence, toothsome crunch, and haunting flavors from earthy to fruity to seafood-like, mushrooms offer the home cook a dazzling range of possibilities. Here are finger foods: Morels with Calvados, Ovoli and Fig Crostini, Wild Mushroom Bruschetta. Lighter offerings: Porcini Carpaccio, Cream of Asparagus Soup with Roasted Cremini, Blewitt and Crab Rolls. Glorious pairings: Risotto with Corn and Chanterelles, Sirloin Steak with Wine Caps, Mustard-coated Lamb Chops with Wild Oysters, Truffled Lobster with Cilantro Butter, Duck and Shiitake Tortillas. And the unexpected: Black Trumpet Biscuits, Portobello and Basil Salsa, Hen of the Wood Ravioli. A dozen fitting mushroomless desserts offer the irresistible finish.
Amrita Sondhi - The Tastes of Ayurveda
Ayurveda, the five thousand-year-old healing tradition from India linked to the development of yoga, is based on the concept that one's physical, mental, and spiritual well-being comes from a number of sources, including a healthful diet based on one's individual constitution. In this vegetarian cookbook, Amrita Sondhi, author of The Modern Ayurvedic Cookbook (now in its fourth printing), provides new twists on traditional Ayurvedic recipes that are also inspired by the growing popularity of whole grains (quinoa, spelt, and barley) and raw foods. The Ayurvedic diet is based on the concept of three "doshas": vata (air), pitta (fire), and kapha (earth). Each of us has a primary dosha that we can strive to maintain at a healthy balance, but which can cause problems if excessive. The book includes a questionnaire so readers can determine their own primary dosha and then look for recipes that will help them to maintain or reduce it for optimal health. Recipes include modern interpretations of Indian cuisine (spicy paneer zucchini kabobs and mango and coconut kulfi), and Ayurvedic spins on vegetarian fare (sprouted barley rainbow pilaf and raw zucchini hummus). The book also includes yoga and breathing exercises that one can easily do at home or at work, full-color recipe photos, and information on sprouting/fermenting techniques and backyard gardening. The Tastes of Ayurveda offers simple and delicious ways to achieve a more healthful and serene life. Amrita Sondhi is a yoga instructor, Ayurvedic cooking teacher, and the owner of Movement, a sustainable fiber clothing line.
Hugh Fearnley-Whittingstall - Három jó dolog... a tányéron
"Szeretnék friss, kreatív irányt mutatni a főzésben, felfedve azt a sémát, amely sok közkedvelt ételt jellemez. Mire is gondolok? Paradicsom, avokádó és mozzarella; Szent Jakab-kagyló, bacon és zöldborsópüré; rebarbara, morzsa és sodó... Jól működő kombinációk, ugye? Talán nem is újdonság ez a megállapítás, hiszen nem titok, hogy a három bűvös szám, és ezeknek a fogásoknak mindegyike egyszerűen annyi, mint három jó dolog a tányéron. Három jó dolog ihletett elrendezése ki nem hunyó fénnyel képes elárasztani a legszerényebb alapanyagokat is, s a konyhaművészet magasabb szintjére emeli őket, hogy együtt valami olyat alkossanak, ami nagyszerűbb, mint a részek összessége." (a Szerző)
Miriam Kasin Hospodar - Heaven's Banquet
Written with the support of the Maharishi Ayur-Veda Institute, this comprehensive cookbook shows how to incorporate the timeless principles of Ayurveda into the twenty-first-century kitchen. A result of Miriam Kasin Hospodar's twenty-year culinary journey, Heaven's Banquet draws from a rich palette of international cuisines and shows how to match your diet to your mind-body type for maximum health and well-being. The more than 700 recipes included here range from Thai Corn Fritters and Asian-Cajun Eggplant Gumbo to West African Avocado Mousse and Mocha-Spice Cake with Coffee Cream Frosting. Readers will discover the most effective methods of preparing food, the benefits of eating seasonally for individual types, and how to create a diet for the entire family. There are special sections on how to lose weight and control sugar sensitivity, a questionnaire to help determine mind-body type, and essential ingredients for a well-stocked Ayurvedic kitchen. Fully illustrated, and written for everyone from the beginner cook to the experienced chef, Heaven's Banquet shows how to use food to tap into your body's intelligence and create lifelong health.
Hajni István - Kolozsvári Ildikó - Hungarian Kitchen the Healthy Way
Pays an important role in preserving the helth. The anchient magyars knews the secrets of herbs and different edable floweres and the way how to use them in their kitchen. This book gives you several tips and recipes for strong immune system, good shape, healthy skin and also for stress releif.
Natasha Corrett - Vicki Edgson - Eating the Alkaline Way
Using the revolutionary new alkaline diet, Honestly Healthy is packed with recipes, tips and tricks to help you transform your daily routine from hectic and hurried to harmonious and holistic. ‘I Love this healthy eating book!!’ Victoria Beckham Organic gourmet vegetarian cook, Natasha Corrett, and leading nutritional therapist Vicki Edgson have combined their expertise create a delicious, balanced, alkaline diet that keeps the body in mind. ‘Forget Dukan and Atkins – these days, the A-list way to a flat tummy is eating alkaline.’ Daily Mail This book will help you make a lasting change to your body and mind by teaching you the principles of healthy eating, how to identify alkalizing and acid-forming foods and the ways in which an alkaline diet can nourish the body. Learn how to boost your immune system, focus your mind, maintain blood sugar levels and increase energy levels through healthy eating. Featuring mouth-watering recipes, from the first smoothie of the morning, through delicious salads and mains to the last healthy snack of the day, Honestly Healthy is the tasty and easy route to health and wellbeing. ‘It's all about the Alkaline Diet now...check out the Alkalites new recipe bible Honestly Healthy’ Sunday Times Style.
David Frenkiel - Luise Vindahl - The Green Kitchen
David Frenkiel and Luise Vindahl are the new faces of exciting vegetarian food. Their Green Kitchen Stories blog (greenkitchenstories.com) has a cult following and continually inspires people around the world to cook super-tasty, healthy vegetarian recipes using only natural ingredients. In their book, The Green Kitchen, they delight meat-eaters and non meat-eaters alike as they share over 100 of their favourite family recipes. Combining everyday pantry staples with fresh, in-season produce, David and Luise tell the stories of their family kitchen, affirming just how easy it is to create nourishing, well-balanced dishes on a daily basis. Learn how to whip up herb and asparagus frittata for breakfast, fennel and coconut tart for lunch, and beet bourguignon for a supper to share with friends. Have your cake and eat it too with the nutritious frozen strawberry cheesecake, summer berry pancake cake and delicious spirulina chocolate truffles. Discover an array of soups, salads, small bites and juices that are simple to make but bold in flavour and stunning in presentation. Start your love-affair with vegetarian eating with The Green Kitchen. Featuring gorgeous photography throughout, this beautiful cookbook will inspire everyone to cook and eat food that is good for the body and soul.
Gordon Ramsay - Gordon Ramsay Chef for All Seasons
In this seminal book Gordon Ramsay shows how by using the very best of seasonal ingredients and combining them sensitively in innovative combinations, he creates the totally modern flavoursome dishes for which he is famous. Divided into four chapters - Spring, Summer, Autumn and Winter - Gordon first digresses about his favourite ingredients, explaining why he likes them, giving culinary tips and suggesting unusual combinations, then presents a series of delicious recipes. An appendix gives basic recipes and a series of useful culinary techniques in step-by-step photographs. One of Gordon's favourite Spring recipes is Pea Soup, combining fresh young peas, streaky bacon and chicken stock in a way which as Gordon says has everything going for it - a tempting colour, velvety smooth texture and a wonderful fresh flavourA". One favourite combination is to marry the sweet succulent flesh of peaches with aromatic thyme. The herb seems to cut the richness of the peach flavour and heighten the fruitinessA". Other favourites include lavender and chocolate, lobster and mango, potatoes and black olives. Each dish is superbly cooked and presented - the results seem impossibly perfect. Yet appearances can be deceptive: when deconstructed, the dishes are mostly simplicity itself. With this superlative mixture of fresh ingredients, culinary advice, innovative combinations and mouthwatering recipes Gordon Ramsay proves that he really is a Chef for All Seasons.
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!).
Hajni István - Kolozsvári Ildikó - Hungarian Cakes
"Könyvünket külföldieknek ill. külföldön élő Magyaroknak szánjuk, akik szeretnék a Magyar konyhát otthonukba vinni. Egyszerűen leírt receptek, gyorsan elkészíthető torták és sütemények sorakoznak fel a kiadványban gyönyörű fotókkal kíséretében."