Jennifer Malott Kotylo - The Everything Thai Cookbook
Sumptuous Thai dishes you can make at home! Thai cuisine creates a harmonious blend between spicy hot and comparatively bland ingredients from age-old Eastern and relatively new Western foods. Featuring both outstanding traditional recipes and cutting-edge crowd-pleasers such as Spicy Fried Rice Sticks, Salmon Toast, Chicken Satay, and Thai Crab Cakes, The Everything® Thai Cookbook guides you through preparing meals as good as you’d find in your favorite Thai restaurant. The Everything® Thai Cookbook is perfect for both vegetarians and meat-eaters, offering an eclectic range of spices, flavors, and aromas. Whether you want to prepare a meal for one—or an entire feast—The Everything® Thai Cookbook will have you serving up tasty fare to tempt even the most critical food connoisseur. Featuring mouthwatering recipes for: ·Banana Fritters ·Chicken-Vegetable Rice ·Coconut Curried Chicken ·Fresh Oranges in Rose Water ·Pad Thai ·Pumpkin Rice Custard ·Spicy Rice and Shrimp Salad
Mary Berry - Cook Now, Eat Later
In our time-strapped lives, it isn't always easy to eat healthy home-cooked food every day of the week. You need never go hungry again with these delicious, straightforward recipes for cooking and preparing ahead. Whether you want to make a three-course meal on Friday night for guests or have a few yummy family suppers ready in advance, with more than 100 recipes to choose from, Cook Now Eat Later is perfect for the busy home cook. As you would expect from Mary, the recipes are foolproof and easy-to-follow, and they include clear instructions on how to get one (or two or three!) steps ahead. With some dishes you'll be able to cook everything in advance, while others can be prepared ahead and assembled and then just cooked on the day. Find out when you can freeze to get ahead and when it's best to keep it fresh. Simple directions show you what to do to take all the stress out of cooking. Let Mary give you the confidence to plan ahead. With Cook Now Eat Later you can have the ideal dish for every occasion ready in no time.
Julia Child - Simone Beck - Mastering the Art of French Cooking 2.
Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.
Tanya Burr - Tanya Bakes
Following the phenomenally successful Love, Tanya, Tanya Burr is back with her very first cookbook. In Tanya Bakes, she shares her passion for baking along with all her favourite recipes. As well as cakes and bakes, readers will love Tanya's delicious and simple puddings, loaves and pastries. From everyday staple bakes to sweet treats for special occasions, Tanya's got the perfect recipe, every time: - Tanya's Ultimate Celebration Cake - Banoffee Pie - Salted Caramel Cheesecake - Rhubarb and Custard Muffins - Earl Grey Tea Loaf - Tanya's Nanny's Apple Pie - Smarties Flapjacks So make yourself at home in the kitchen with Tanya and treat yourself, your friends and family to something delicious!
Elisa Strauss - Christie Matheson - Confetti Cakes For Kids
Elisa Strauss of Confetti Cakes has created confections as elaborate as a platter of sushi, a wine bottle in a crate and a designer handbag. Now she focuses her talents on her younger fans with this enchanting collection of cakes, cookies and cupcakes for kids. Strauss starts readers off with 20 delicious recipes and all the basic techniques needed to complete any project in the book. Then she offers step-by-step instructions for 24 jaw-dropping designs that can become the centerpiece of any celebration. Projects span the imagination - from a charming sock monkey, to an MP3 player, to playful hula gingerbread girls and boys - and will appeal to anyone looking for the perfect way to thrill a child with a delectable, spectacular creation
James Peterson - Baking
This workhorse of a guidebook (a sequel title to Cooking by the James Beard–winning author), is a worthy baking school between covers. Jam-packed with instructional photos accompanying a carefully created modular approach that aims to teach you to think like a baker, the work features over 300 recipes, mostly classics based in the French tradition. The five chapters—Cakes; Pies, Tarts and Pastries; Cookies; Breads, Quick Breads, and Bread-based Desserts; and Custards, Soufflés, Fruit Curds and Mousses—include a comprehensive overview, sidebars on techniques and recipes designed to teach techniques that can be used in more than the recipe listed. While you won't find innovative recipes, all the basics are here—classic puff pastry dough, sheet cakes, chocolate chip cookies, baguettes—along with classic, fanciful treats such as frangipane tart, madeleines, Grand Marnier soufflés and chocolate croissants. While not glamorous, this is a comprehensive title.
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.
Julia Child - From Julia Child's kitchen
"Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and--toujours bon appetit!" Introduction - Julia Child
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.
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.
Ismeretlen szerző - Cheesecakes, Pavlovas And Triffles
These handy little cookbooks might be small, but they're chock-full of recipes to suit every need and taste. With a wide range of 50 titles to choose from, the series is broken down into 4 distinct categories: the Make It Tonight range is ideal for busy cooks, with fuss-free, fast, delicious food; the Sweet and Simple range satisfies your craving for something sweet, with easy-to-follow recipes that are just a little bit wicked; the Healthy Eating range demonstrates how you can have high flavor but low fat; and the Creative Food range are for those who enjoy adventure in the kitchen. This little series has it all.
Roald Dahl - Felicity Dahl - Roald Dahl's Cookbook
This book is a mixture of anecdotes covering Roald Dahl's family, his childhood, and his happiness at home with Liccy, his wife, and their numerous children, grandchildren and friends. For this extensive family, there is no more enjoyable way of relaxing than sharing good food and wine. The meals they enjoy together round the old pine farmhouse table at Gipsey House are either fine examples of national dishes of their heritage - Norwegian, French, British, etc - or favourite recipes that have delighted three generations of discerning eaters. Many recipes have acquired a particular significance for the Dahl family over the years, and these are introduced with reminiscenses rich in nostalgia and humour. The recipes are for all occasions, covering family birthday parties, Christmas and Easter celebrations, Roald's passion for chocolate, onions and wine, his enthusiasm for gambling and gardening and finally, a Dahl-style chapter: "Hangman's Suppers" - contributed by Francis Bacon, P.D. James, John Le Carre, Peter Ustinov and others.
F. L. Fowler - Fifty Shades of Chicken: A Parody in a Cookbook
_Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more!_ Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.
Elizabeth David - Summer Cooking
For the great English food writer Elizabeth David, summer fare means neither tepid nor timid. Her stress is always on fresh, seasonal food-- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating pesto") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Dessert, her 1955 classic includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Chockablock with both invaluable instructions and tart rejoinders to the pallid and the overblown, Summer Cooking is a witty, precise companion for feasting in the warmer months.
Ismeretlen szerző - Indonesian Creative Cooking
Indonesian cooking is a big adventure, which begins with colorful, exotic, and strange ingredients. This leads to oriental stores and along unknown paths to the ethnic foods section of the supermarket. Even if there is no Indonesian community in your neighborhood, almost all the ingredients can be found at Thai, Chinese, or Indian grocery stores, or by mail order. Be adventurous, if you like southeast Asian food, you will love Indonesian cusine. There is so much to discover, from Ajam Goreng, Spicy Chicken Croquettes to Bubuh Injin, Black Rice Pudding.
Ghillie Basan - Tagine: Spicy Stews from Morocco
Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. *Every recipe includes suggestions for accompaniments and side dishes. *The perfect introduction to the distinctive tastes of Morocco.
Julia Child - Julia's Kitchen Wisdom
From Publishers Weekly This slender book from the doyenne of gourmet cooking is a boon for those who need a refresher course in, or a handy source for, basics. These notes come from Child's own kitchen notebook, years in the making. Generally, each recipe is included in "master" form with numerous variations; for example, a section on potatoes explains the ins and outs of Mashed Potatoes, as well as provides a recipe for Garlic Mashed Potatoes. Child's voice is always welcome, and never more so than when she is providing no-muss-no-fuss advice like this. A quick section on dried beans covers soaking as well as cooking in a pressure cooker or Crock-Pot, and some more esoteric treats, such as homemade bread and souffl?s, have their place here. Helpful tips proliferate throughout: Sea Scallops Saut?ed with Garlic and Herbs are followed by a paragraph on scallops that exude too much juice, and a section on tarts explains how to prebake a shell. Even Hamburgers (plain and flavored) are covered here.