‘Eating more healthily isn’t about denial. For example, reducing one’s dependence on wheat flour and dairy ingredients, which don’t appear at all in this book, turns out to be a delicious voyage of discovery. New grains, new oils, new tastes, new combinations: it all adds up to a new zest for life.’
Hugh Fearnley-Whittingstall - Pam Corbin - The River Cottage Preserves Handbook
The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends' and neighbors' gardens) into everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium "Capers,"Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.
Molly O'Neill - One Big Table
O'Neill, former New York Times Magazine food writer and author (New York Cookbook), has compiled an informative and heartwarming refutation of the demise of American home cooking. Ten years and many miles in the making, this collection celebrates the nation's culinary diversity, both ethnically and agriculturally, and offers a uniquely intimate look at what home cooking in America is truly like today. O'Neill crossed the country, interviewing home cooks and spending time in the kitchens of recent immigrants. The results are enticing recipes that intertwine family stories, personal histories, and food. From stuffed Danish pancakes in Utah to tamales in Santa Fe and Vietnamese shrimp pancakes in Mississippi, this eclectic collection showcases the best this country has to offer. O'Neill also includes old-style American fare, including black-eyed pea and mustard greens soup, corn chowder, campfire trout, and bluegrass bass with Kentucky caviar. Sidebars abound on everything from black sea bass to Johnny Appleseed, Elvis to shrimp. As engaging in the armchair as it is in the kitchen, this book is an enduring testament to our historic traditions and the new culinary forays being made by American home cooks.
Jamie Oliver - Jamie's Comfort Food
This beautiful book contains, without doubt, my most scrumptious, gratifying, new and exciting recipes in the wonderful world that is comfort food. It's about all those simple, delightful guilty pleasures we all love. It celebrates nostalgic memories, traditions and childhood favourites. It embraces the ritual of cooking and dishes that will pick you up and raise your spirits. This is about good mood food that will put a massive smile on your face. And, of course, all those desserts, puds and gorgeous, sweet indulgent treats that are too good to miss. This is your go-to comfort cookbook - I hope it finds a happy home on your shelf. Love, Jamie Oliver
Hugh Fearnley-Whittingstall - Veg Every Day
'Call me power-crazed, but I'm trying to change your life here. The object of the exercise is to persuade you to eat more vegetables. Many more vegatables. And I hope to do so not by shouting from a soapbox, but through sheer temptation...'
Lorraine Pascale - A Lighter Way to Bake
In this fabulous new book, Lorraine Pascale, Britain's beloved chef and tv personality, brings together the two hottest trends in cookery right now: baking and eating lighter, healthier meals! Lorraine's dreamt up 100 delicious, easy recipes, all fully illustrated, ranging from savoury scones and coconut and lime loaf to apricot and ginger chiffon cake, sesame pretzel buns and cauliflower gratin bakes. Lorraine reinvents traditional favourites (her amazing brownies) but shows us neat shortcuts to cut the fat or the sugar-without losing any of the flavour. They are goodies with goodness. Each recipe has a comparison with a standard version so you can see just how much better for you Lorraine's way is. A perfect Christmas gift for every baker in your life - or buy it for yourself to have an indulgent but healthy Christmas.
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
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
Lizzie Kamenetzky - The Great British Bake Off: Christmas
The ultimate Bake Off Christmas collection with all of Paul Hollywood’s and Mary Berry’s Christmas masterclass recipes. Also includes new bakes from all four winners, Edd Kimber, Jo Wheatley, John Whaite and Frances Quinn, plus other wonderful Bake Off contestants. Whip up tempting Christmas nibbles like Potato Blinis with Smoked Salmon, or Parmesan Palmiers, perfect for a party. Spice up your home – and get the kids involved too – with Stained Glass Tree Biscuits and a Raspberry and Cinnamon Christmas Wreath. For the main event, there is plenty of inspiration for tempting party nibbles or a festive feast, like Baked Christmas Ham or a Venison Pie – and ingenious ideas for how to make the most of all those leftovers. Each chapter also includes spectacular recipes from Bake Off contestants, and Mary and Paul reveal the secrets to those classic Christmas dishes – whether it’s Paul’s perfect mince pies or Mary’s ultimate Christmas pudding. Packed with everything from edible decorations and delicious gifts to party dishes and showstopping centrepieces, this book is the perfect Christmas companion.
Rachel Allen - Rachel's Favourite Food at home
In this cookbook to accompany her latest TV series, Rachel Allen once again offers the delicious, inspiring and easy-to-follow recipes for which she has became famous. Rachel’s Favourite Food at Home draws on international influences, classic regional fare and good old family favourites to provide creative options for every occasion, whether planning a simple family meal, hosting a festive dinner for the entire clan, squeezing in a sneaky romantic meal for two, heading out for a glorious picnic, chilling out on the sofa with your favourite comfort food, or spending time baking muffins with the kids.
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.
Brenda Langton - Margaret Stuart - Cafe Brenda Cookbook
For years, restaurant owner and chef Brenda Langton has led the way in bringing sophisticated but sensible vegetarian and seafood cooking to the Midwest. At last, the recipes from her highly successful Twin Cities' restaurant, Cafe Brenda, are available in this The Cafe Brenda Cookbook. Cafe Brenda's health gourmet fare, the "cuisine of a third coast," has drawn raves from diners and critics alike. With this cookbook, Langton provides cooks and diners with many of her most requested dishes-from her renowned vegetarian croquettes to savory soups (like Roasted Potato & Garlic soup) and stews and imaginative seafood recipes (like Poached Rainbow Trout with Berry Vinaigrette.) And then there are the sumptuous, naturally sweetened desserts, such as chocolate carrot cake, fresh fruit tarts, and maple pot de creme. Here is the sensuousness of good food without the calories, and the pleasure of cooking and eating without the pain of elaborate preparation or time-consuming chopping. These recipes are intended for anyone looking for a new and healthy way to cook, from beginners to accomplished cooks alike.
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.
Jamie Oliver - Jamie's Kitchen
Need a kickstart in the kitchen? Accompanying Jamie Oliver's new TV series - where he sets up a restaurant which is also a school for for young chefs - _Jamie's Kitchen_ is the ultimate guide for people who love great food and want to cook. It's packed with clear, no-nonsense advice and inspiration, as well as over 100 brand-new recipes from the cookery course and the restaurant. Jamie's approach is honest and easy - this is not a heavy 'cook like a professional' book, weighed down with facts, figures and techniques. Jamie guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting. He encourages you to have confidence, a sense of independence, a laugh and - importantly - to be the boss in your own kitchen. Check out the hints and tips on how to take recipes in different directions and how to be inspired when shopping - spotting what's good, what's in season and what's good value. It's like having Jamie in the kitchen with you, helping out with great advice and shortcuts to fantastic cooking, remembering all the tough stuff, so you don't have to. In no time at all, he'll have you trying loads of new ideas as well as cooking up a storm with old favourites.
Francine Segan - The Opera Lover's Cookbook
Great music and great food make an exhilarating duet. Taking her cues from the world's most beloved operas, food diva Francine Segan has composed a cycle of menus that are sure to have your family and friends shouting, "Brava! Bravissima!" Each chapter of "The Opera Lover's Cookbook" presents a culinary performance - an elegant five-course dinner, a brunch, a dessert party - scored to a particular operatic motif or keyed to the work of a renowned composer. Operas set in Spain - Carmen, Il Barbiere di Siviglia, Don Giovanni - are the exotic backdrop for a tapas fiesta. Sumptuously illustrated with photographs of featured dishes and lavish productions mounted by New York's Metropolitan Opera Company, "The Opera Lover's Cookbook" also dispenses advice on home entertaining and on setting the scene with stunning table decor. Its more than 125 recipes include appetizers and hors d'oeuvres: soup, salad, fish, and pasta courses; main dishes, sweets, and thematic aperitif, cocktail, and after-dinner drinks.
Gordon Ramsay - Cooking for Friends
In Cooking for Friends, award-winning chef, world-renowned restaurateur, bestselling author, and Hell’s Kitchen star Gordon Ramsey offers us more than 100 exceptional recipes from his own family table. The holder of ten Michelin stars and ranked as one of the world’s most powerful celebrities by Forbes magazine in 2008, the sometimes intimidating Ramsey displays his softer side, sharing the scrumptious dishes he serves to his own family and loved ones. This intimate, full-color cookbook is not a collection of royal feasts for the lofty and privileged. Gordon Ramsey is Cooking for Friends—with all the warmth, care, and love that entails.
Pamela Gwyther - Great British Cooking
The collection of classic recipes celebrates the best of British food and eating. For many of us, British cooking has touched and shaped the special days of our lives. The steamed syrup sponge pudding of our nursery days; the hot fish and chips shared on that rainy seaside holiday; roast turkey with all the trimmings on the table at Christmas; and warm, freshly baked tea cakes after school. British cooking is often thought of as comfort food, and with such a rich variety of high-quality, wholesome produce available from our sea, farms and gardens, it is time to revisit the classics. This book takes you from a full English breakfast, through fish cakes and toad in the hole to summer pudding and, if you've still got room, home-made hot scones and crumpets, including regional specialities and old-fashioned baking, these easy-to-follow recipes will show you how simple it is to cook the best British food today.
Sarah Raven - Garden Cookbook
This is the ultimate all-in-one reference for anyone who orders a fruit or vegetable box, is a regular at a farmers' market or simply dreams of a life filled with good quality food. Taking us through the year in six seasonal chunks of two months each, Gardener's World presenter Sarah Raven introduces us to the best vegetables, fruit and herbs grown in the UK. For each one, there are hosts of simple yet inspiring recipes - over 450 in all - ranging from Warm broad bean salad to Green mayonnaise; Spinach and Gruyere tart to Mint and pea tip risotto; Sweet potato gratin to Celeriac souffle; and Basil ice cream to Damson and almond pudding. Practical, engaging, and gorgeously realised with Jonathan Buckley's vivid photographs taken in Sarah's family garden in East Sussex, Sarah Raven's Garden Cookbook offers a colourful and delicious repertoire of ideas that put vegetables, herbs and fruit at the centre of every meal, all year round. About the Author: Sarah Raven is a broadcaster, teacher and writer. Her first book, The Cutting Garden, won the Garden Writers' Guild Award for Best Specialist Gardening Book. Sarah makes regular appearances on Gardeners' World, the BBC's flagship gardening programme, sharing her expertise on fruit and vegetables, both from Berryfields and from her own garden at Perch Hill in East Sussex. Jonathan Buckley specialises in garden and plant photography and has been working with Sarah Raven, taking photographs at Perch Hill, for ten years. He was awarded the title Garden Writers' Guild Features Photographer of the Year in 2004.
Mark Bittmann - The Food Matters Cookbook
Bittman, New York Times columnist and bestselling author (How to Cook Everything) provides a rational approach to eating that not only improves health but also helps the environment. Extolling the benefits of a plant-heavy diet, Bittman offers more than 500 healthful recipes that feature unprocessed fruits, vegetables, legumes, nuts, and whole grains and reduce all types of meat to backup players. In addition, he shares five basic principles for sane eating that are easy to implement and understand as well as an unusually helpful pantry section and handy charts for substituting produce and seafood by season. Recipes focus on flavor, such as lemony zucchini risotto, which uses brown rice, and curried chickpeas and cauliflower with chicken. His chapter on beans offers a particularly varied selection, like a lentil stir-fry with mushrooms and caramelized onions, white beans and shrimp burgers, and beer-glazed black beans with chorizo and orange. Bittman also provides a resourceful index of dishes that can be made quickly as well as meals that can be made ahead of time. Practical and balanced, this collection will shape the way we cook at home for years to come.
Hugh Fearnley-Whittingstall - The River Cottage Cookbook
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals. A groundbreaking book on eliminating the "rubbish" from your diet and maximizing the pleasures of the table, from British food personality Hugh Fearnley-Whittingstall. Original edition has sold 300,000 copies in Europe. Throroughly Americanized for a North American audience.Reviews"There's something delightful about considering what it would mean to raise animals and then eat them nose to tail, close to the land."‚AiNew York Times Book Review Summer Reading issue, cookbook roundup"Fearnley-Whittingstall is on a mission, determined to persuade us that the life he writes about is within our reach...Whatever the topic, he is consistently entertaining."‚AiNew York Times MagazineIncluded in the Summer Reading Issue, Cookbook Roundup 6/1/08 in the New York Times Book Review"An intense and heartfelt almanac of raising and eating organic plants and animals without the intrusive use of slaughterhouses, packaging plants, or grocery stores."‚AiPublishers Weekly STARRED review‚AuLocavore Bible: Cooks so intent on eating locally that they grow their own food will have a definitive tome.‚Au‚AiFood & Wine, 100 to Taste List
Jamie Oliver - Happy Days with the Naked Chef
Jamie Oliver believes in finding the best ingredients and making tasty, easy, social meals. Like his first two bestselling cookbooks, Happy Days is filled with fantastic salads, pastas, meat, fish, breads, and desserts for all occasions. In 'Comfort Grub' Jamie gives you his contemporary twists on old favorites, and in 'Quick Fixes' he whips up really delicious, easy dinners-just right for when you get home late from work. The 'Kids' Club' chapter is all about involving your kids in your cooking, like having them squash fresh tomatoes for pasta, pit olives, and knead and shape bread. For Jamie Oliver, food is all about Happy Days-good fun and great eating.