Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique—chopping, slicing, dicing, carving, filleting—for every relevant ingredient: meat, fish, shellfish, vegetables, herbs, and fruit.
In the kitchen
Author: Marcus Wareing,Shaun Hill,Charlie Trotter,Lyn Hall
'I hope that first and foremost this book is just a series of recipes that you can use for every day cooking; be it for a special occasion or a simple family supper. It's the things I cook and the little twists that I add that make my life easier and hopefully tastier; it just happens to be gluten free.' In her debut cookbook, Jane Devonshire presents 100 delicious recipes guaranteed to make you feel good, and wow family and friends. In chapters such as nibbles and small dishes or dinner and food for guests, Jane offers recipes from soups and dips to casseroles, arancini and delicious salads. Desserts include Chinese-style caramelized pineapple and a much-loved classic of steamed sponge pudding, while Jane also includes a chapter on baking (notoriously tricky for those on a gluten-free diet), from brownies to muffins and everything in between. Published to coincide with their 50th anniversary, the recipes are gluten-free and tested by Coeliac UK. Beautiful photography by Mike Cooper appears throughout.
Over 100 delicious, gluten-free family recipes
Author: Jane Devonshire
Publisher: Bloomsbury Publishing
Next to the hustle and bustle of Londonâe(tm)s St Pancras station, The Gilbert Scott, Marcus Wareingâe(tm)s latest venture, is one of the hottest restaurants in town. Situated in the recently restored architectural gem that is the Renaissance Hotel, critics and food lovers alike have flocked to this stunning new brasserie and bar. The aim of the menu is simple: to pay tribute to the historic charm of the building with rediscovered and re-imagined traditional British classics. Yorkshire fishcakes, Dorset jugged steak, cock-a-leekie pie, Mrs Beetonâe(tm)s barbecue chicken, London Pride battered cod, gingerbread pudding, Kendal mint cake choc ices and the best lemon drizzle cake youâe(tm)ll ever taste are just some of the 130 recipes in the book. With stunning photography throughout, The Gilbert Scott Book of British Food allows you to celebrate these recipes at home, be it for brunch, lunch, a weekend feast, an afternoon baking or a terrific cocktail to ease you into your meal. Above all, it is a glorious tribute to some of Britain's greatest traditional dishes.
Author: Marcus Wareing,Chantelle Nicholson
Publisher: Bantam Press
This the story of how, over the course of a year, Alys, the Guardian gardening writer, learns how to keep bees; and Steve, the urban beekeeper, learns how to plant a pollinator-friendly garden. Part beautifully designed coffee-table book, part manifesto, this collection of engaging letters, emails, texts, recipes, notes and glorious photos creates a record of the trials, tribulations, rewards and joys of working with, rather than against, nature. And along the way, you will pick up a wealth of advice, tips and ideas for growing food and keeping pollinators well fed. Letters to a Beekeeper is for lazy gardeners, novice beekeepers and everyone in between. It is the best rule-breaking, wildlife-friendly, guerilla, urban gardening, insect-identifying, honey-tasting, wax-dripping, epistolary how-to book you could ever hope to own.
Author: Alys Fowler,Steve Benbow
Publisher: Unbound Publishing
Category: Technology & Engineering
At a time when the UK bee population is in decline there's no better way to make a difference than to start up your own beehive. Steve Benbow's enormous success with urban beekeeping show's how easy it is to keep bees, whether you're in the city or in the countryside, a beginner or an experienced beekeeper, and you'll never look back once you've tasted your very own sticky, golden honey, or lit a candle made from the beeswax from your beehive. Steve Benbow is a visionary beekeeper who started his first beehive ten years ago on the roof of his tower block in Bermondsey and today runs 30 sites across the city. His bees live atop the Tate Modern and Tate Britain, Fortnum & Mason and the National Portrait Gallery, and he supplies honey to the Savoy tearooms, Harvey Nichols, Harrods and delis across London. His bees forage in parks, cemeteries, along railway lines and in window boxes, and because of the diversity of the plants and trees in the city, produce far richer honey and greater yields than they would in rural areas. The Urban Beekeeper is a fact-filled diary and practical guide to beekeeping that follows a year in the life of Steve and his bees and shows how keeping bees and making your own delicious honey is something anyone can do. It is a tempting glimpse into a sunlit lifestyle that starts with the first rays of the morning and ends with the warm glow of sunset, filled with oozing honeycomb, recipes for sensational honey-based dishes, and honey that tastes like sunshine. A hugely affectionate but practical diary of a beekeeper's year and the immense satisfaction of harvesting your own delicious honey. Read it and join the revolution.
A Year of Bees in the City
Author: Steve Benbow
Publisher: Random House
With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images. Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes. Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.
the indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes
Author: Le Cordon Bleu
Publisher: Harper Collins
Jason Atherton brings inexpensive, accessible gourmet food into the home kitchen. This book shows readers how to create mouthwatering meals within a tight budget at home. Based on the idea of a two-course meal - a starter and main course, or a main course plus dessert - there are more than 80 recipes to choose from.
Author: Jason Atherton
Publisher: Quadrille Publishing
A new edition of The Cook's Book � winner of the Gourmand World Cookbook Award. Now in e-book format Master classic dishes and pick up tips for success every time with the world�s top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you�ll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes. An essential ingredient for every kitchen.
Step-by-step Techniques & Recipes for Success Every Time from the World's Top Chefs, Including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter
Author: Jill Norman,Marcus Wareing
Publisher: Dorling Kindersley Ltd
This award-winning cookbook is the ultimate guide to Scandinavian cooking by Denmark's pioneering chef, Camilla Plum. Packed with beautiful photography, the book offers 100 essential ingredients, including tips for buying and storing and different culinary uses and 250 delicious recipes that span from dairy, meats and vegetables to herbs, fruits and grains. From crayfish to the Scandinavian staple food, lingonberries, readers will get an awe-inspiring insight into the Scandinavian kitchen.
Author: Camilla Plum
Publisher: Kyle Cathie Limited
Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavors of this time-honored cuisine. In this first cookbook to explore contemporary New England fare, Jeremy Sewall adapts the region’s fresh, simple flavors into refined dishes for the home cook. More than one hundred delectable recipes highlight the area’s celebrated farms and fisheries to incorporate distinct flavors throughout the year. For fall and winter, there are hearty dishes such as Maple-Brined Pork Rack with Apple and Leeks and Creamy Oyster Stew with Fennel. Dayboat Cod with Green Garlic Puree perfectly captures springtime, while summer brings the arrival of Sweet Corn, Bacon, and Crab Chowder and Hand-Dug Steamers with Bay Leaf and Thyme. Artful photographs illustrate thoughtful presentations for serving this satisfying food. There is a prep section demonstrating how to cook and eat a lobster, shuck oysters, and cure bacon. The book also includes profiles of a New England farmer, fishermen, and an artisanal beer brewer to capture the new revolutionary spirit.
Fresh Takes on Seasonal Recipes
Author: Jeremy Sewall,Erin Byers Murray
Publisher: Rizzoli International Publications
Cooking with seasonal ingredients.
Author: Maggie Beer
Publisher: Penguin Global
Draws on traditional eating patterns to endorse a diet that contains animal fats and foods preserved in ways that actually increase their nutritional value.
The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Author: Sally Fallon,Pat Connolly,Mary G. Enig
Publisher: New Trends Publishing
'If food is the new Rock 'N' Roll, this recipe book is Sgt. Pepper's.' - Heston Blumenthal. From the magazine synonymous with style comes the ultimate cookbook for men with discerning taste. Featuring recipes from the UK's best restaurants, plus tips and techniques from the country's top chefs, GQ Eats is an indispensable guide for enthusiastic home cooks, sophisticated diners and good-food fanatics. This is the best of British food for men who want to cook and for women who want to know what to feed them. With contributions from leading chefs and food writers including: Jason Atherton; Raymond Blanc; Heston Blumenthal; Fergus Henderson; Giorgio Locatelli; Yotam Ottolenghi; Oliver Peyton; Gordon Ramsay; Mark Hix; Michel Roux Jnr; Marcus Wareing and Bryn Williams. The recipes provide inspiration for any occasion, from Brilliant Breakfasts to food for a Boys' Night In (Daniel Boulud's Coq au Vin), Michelin-star Meals such as Giorgio Locatelli's Tomato and Chilli Pasta with Prawns and Gordon Ramsay's Honey and Cider Roast Leg of Lamb, and Rock 'n' Roll Roasts - from Pitt Cue's pulled pork to Mark Hix's Roast Chicken. Remember to save room for alfresco feasts, delectable desserts and killer cocktails. Accompanied by images from brilliant photographers Romas Ford and Tom Schierlitz, GQ has created a cutting-edge compendium of recipes to cook again and again. Contents Includes: BRILLIANT BREAKFASTS Start the day the GQ way with American pancakes, eggs Benedict, or the best bacon sandwich. BEST OF BRITISH Including Mark Hix' bubble and squeak, Fergus Henderson's veal and pea soup, Simon Wadham's potted shrimps and Billy Reid's Lancashire hotpot. BOYS' NIGHT IN Man-sized meals best served with beer, wine, or both, including Daniel Boulud's coq au vin, Karam Sethi's seekh kebabs and William Leigh's fried chicken nuggets. HEALTH-CONSCIOUS CLASSICS Make-overs of food favourites for men who want a healthy option, including chicken korma, a healthy burger and Stuart Gillies' shepherd's pie. MICHELIN-STAR MEALS Michelin-star chefs demonstrate their talents, including John Campbell's wild mushroom risotto, Giorgio Locatelli's tomato and chilli pasta with prawns, Daniel Boulud's steak tartare and Michel Roux Jnr's lobster mango salad. ALFRESCO FEASTS The great outdoors gets even greater thanks to GQ. Includes recipes for sandwiches, burgers, kebabs, salads and wraps, plus advice on how to become the king of the barbecue. PUB FOOD FAVOURITES Whether it is Claude Bosi's sausage roll, Jason Atherton's salt and pepper squid, Heston Blumenthal's Scotch egg or Ramond Blanc's French onion soup, these recipes will have everyone coming back for more. ROCK 'N' ROLL ROASTS You can't beat our meat. Chicken, beef, pork, lamb, even a guide to smoking your own Pitt Cue pulled pork. JUST DESSERTS Because real men do eat mousse, syllabub and sorbet... sometimes. COCKTAIL HOUR Creations from bar legends.
The Cookbook For Men of Seriously Good Taste
Author: CONDE NAST INDEPENDENT MAGAZIN
Publisher: Mitchell Beazley
The founders of London's Hemsley & Hemsley present a first cookbook that compiles recipes and nutritional expertise that promote sustainable health and satisfaction, focusing on organic, nutrient-rich and unprocessed foods while sharing meal options for busy lifestyles.
Hemsley and Hemsley
Author: Jasmine Hemsley,Melissa Hemsley
Publisher: Power House Books
Music by Bob Johnston and Nancy White Book by Jeff Hochhauser Lyrics by Nancy White, Bob Johnston and Jeff Hochhauser Based on the novels Anne of Avonlea and Anne of the Island by L.M. Montgomery Based on the sequel novels to Anne of Green Gables, this new Canadian musical continues the story of Anne Shirley's life. Set in the village of Avonlea and at Redmond College in Halifax, Anne and Gilbert follows Anne's journey to young adulthood and her romance with high school academic rival, Gilbert Blythe. Gilbert is in love with Anne, but she seems to be immune to his declarations of love. In the end, Anne realizes what everyone else already knows: that Gilbert is the love of her life. "Anne and Gilbert is a marvel." - The Toronto Star "When the curtain fell, I was disappointed to see it all end." - Variety "It is funny, charming, and musically and visually sensational. Writers, Jeff Hochauser, Nancy White, and Bob Johnstone...have succeeded in grand fashion. Refreshingly modern, Anne & Gilbert is magically artistic, and oh so romantic " - The Buzz "Heartwarming, tear-inducing, thoroughly satisfying" - The Halifax Chronicle Herald
Author: Bob Johnston,Jeff Hochhauser,Nancy White
Publisher: Samuel French, Inc.