Cookery dishes and courses: main courses Books

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisRichard Bertinet''s revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.Trade ReviewAlthough designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' * Time Out *

Read more less

Book SynopsisA notoriously restrictive diet, it can seem the end of exciting food, but Phil uses his Michelin-starred cooking talents and simple, honest ingredients to create dishes that everyone in the family can eat - including the pizza, bread, pasta, cakes and biscuits that you thought you would never enjoy againSince Phil Vickery published his first gluten-free book in 2009, the number of people opting to go gluten-free has risen dramatically - 13% of the UK population now say they avoid gluten; in Finland the number of coeliacs has more than doubled in 20 years and in Italy it has doubled since 2007. . The 175 delicious recipes take their inspiration from cuisines around the world and range from Lasagnette with Asparagus and Tomatoes to Easy Pad Thai Noodles and American-style Pancakes with Pears and Almonds.

Read more less

Book SynopsisMake It in One takes the fuss out of getting dinner on the table. The 140 recipes in this versatile collection are all designed to be made in a single vessel - from a skillet, Dutch oven, or sheet pan to a slow cooker, Instant Pot, or multi-cooker.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisDiscover how to make stunning pasta from scratch suitable for every occasion. Pasta-making expert Carmela Sophia Sereno shows you how to make delicious fresh pasta at home. Whether you prefer to use a pasta machine or craft your dough by hand, you''ll learn how to turn even the most basic pasta dough into a variety of shapes and stunning designs using stripes, spots and delicate herbs. Beginners and expert pasta enthusiasts alike will be amazed at the range of pasta explored in this book, with dishes selected to delight not only with their exquisite taste but also by their beautiful and varied appearance. You will learn how to make:- Linguine with Anchovy and Grape- Asparagus Gnocchi- Crab and Saffron Ravioli- Green Ravioli Parcels with Burrata and Pine Nuts Sereno will teach you how to mix flours, knead, store and shape your pasta. Pasta Fresca is full of incredible, versatile recipes that take inspiration from the twenty distinct regions of Italy. Whether you want to create fresh pasta from scratch or use up the dried pasta from your store cupboard, the recipes in this book will leave you satisfied.

Read more less

Book SynopsisHome cook, mum, and former restaurateur Danielle Kartes's Rustic Joyful Food: My Heart's Table, showcases the highs and lows of Danielle's journey as a self-taught cook alongside her unique, simple, and delicious recipes.Trade Review"Recipe developer Kartes expands on her eponymous Seattle cooking class in this heartwarming cookbook focused on bringing people together. Working from the premise that "to feed someone is to love them," Kartes presents 140 simple recipes created from fresh local ingredients and inspired by her passion for food and family. Home cooks will enjoy a generous serving of creativity with an extra helping of support in this straightforward cookbook. " - Publishers Weekly

Read more less

Book Synopsis500 casseroles for every occasion—sweet and savory, hearty and light, homey and festive—from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas A good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever. Call it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn.With an ever-reliable and inspired sense of how to create a delicious meal, Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.Trade Review "Ojakangas has found all kinds of ingenious ways—more than 500, actually—to say ‘baked-in-a-dish’ and still mean ‘casserole’ . . . inventive and exhaustive."—Star Tribune "[Ojakangas’s] take on casseroles just may change the way you think about these comforting standbys. . . . Healthier, deliciously creative, easy-to-make comfort foods—what could be better than that?"—Sacramento Observer "Any of these casserole recipes are great to take to parties, church dinners, or community potlucks. . . . In any season, casseroles can be comfort food at its finest."—The Blade "Ojakangas’ list of need-to-know hot dish basics offers tips for both novice and experienced cooks. The award-winning author writes that the idea of the book is to provide healthier, tastier casserole dishes. Mission accomplished."—Star Tribune "The latest volume by this prolific writer, The Best Casserole Cookbook Ever has me hungry and curious ... in her hands, the recipe not only gets a makeover, but the concept of a “casserole” also gets a reboot."—Star Tribune "Jam-packed (pun intended) with more than 500 recipes including sauces, dips and casseroles (“hot dishes” for those true Minnesotans) for every meal and occasion, these recipes are for more than just family reunions."—Post Bulletin "Ojakangas is an inspired chef whose ideas have been oven-tested and sampled at her dinner parties."—Shepherd Express "At over 600 pages, this impressive cookbook is filled with lots of tasty recipes, as well as a chapter on casserole basics."—Northern Wilds "It’s an amazing collection of ‘hot dishes’ (Minnesota term) for every season and every occasion; sweet to savory, hearty and light, even dinner-party worthy."—Rochester Post Bulletin "Some of the best things in life are worth repeating, and this reprint of Ojakangas’ 2011 classic is proof. "—Star Tribune Table of ContentsIntroductionChapter 1: Casserole BasicsChapter 2: Casserole Appetizers & First CoursesChapter 3: No-Knead Casserole BreadsChapter 4: Breakfast & Brunch CasserolesChapter 5: Poultry CasserolesChapter 6: Beef CasserolesChapter 7: Pork CasserolesChapter 8: Lamb, Veal & Game CasserolesChapter 9: Pasta CasserolesChapter 10: Grain & Legume CasserolesChapter 11: Fish & Shellfish CasserolesChapter 12: Side-Dish CasserolesChapter 13: Vegetarian CasserolesChapter 14: Casseroles for CrowdsChapter 15: Casseroles for TwoChapter 16: Casseroles for KidsChapter 17: Dessert CasserolesIndexTable of Equivalents

Read more less

Book SynopsisAward-winning author and instructor Raghavan Iyer explores the origin of curry across the globe with 50 recipes in this illustrated cookbook about the simmering, scrumptious history and lore of a globally beloved dish.? On the Curry Trail is an enlightening journey across Australia, Asia, Africa, Europe, and the Americas to explore the origins of curry and the signature, essential curries of each region. This diaspora of curry brings alive not only the most iconic, category-defining recipes from these continents, but also the history, lore, anecdotes, and familial remembrances that fashion each dish. It delves into the story of curry—what it was and what it is, the places to which it has traveled and the ways it has evolved en route (whether because of local ingredients, cultural tastes, or other factors)—and embraces the many interpretations and definitions of this beloved dish. It makes the flavors of these scintillating curries accessible to the everyday home cook. On the Curry Trail is at once a mash note and an education—one rich in history and sense of place—that tells the definitive, delectable story of this beguiling dish in 50 irresistible recipes. Illustrations throughout.

Read more less

Book SynopsisMaster bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart''s epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisGluten-free and dairy-free recipes and cookbooks abound these days, yet there has not been a great book exclusively about soups and stews. Now, James Beard Award–winning author Rebecca Wood has teamed up with food writer and recipe developer Leda Scheintaub to develop a delicious and satisfying set of recipes to fill this gap. More than 50 recipes accompanied by beautiful photographs will fill those cold winter days with tasty, nutritious delights, ranging from staples like a hearty vegetarian stock that will be the base for many other soups to exciting new possibilities like Congee Five Ways or Quinoa Hokkaido Pottage. No winter's day should be without a delicious bowl of soup, and no cook should be without a copy of The Whole Bowl.

Read more less

Book Synopsis

Read more less

Book SynopsisEnjoy 300 easy and delicious fondue recipes perfect for any meal of the day with The Everything Fondue Cookbook. Now you can-do fondue right in the comfort of your home with these 300 decadent and delicious fondue recipes. The Everything Fondue Cookbook offers countless meals for every occasion. Including tips and tricks for how to pick the right pot to choosing the perfect cheese for your meal, this book has everything you’ve ever wanted to know about creating the perfect fondue for any time of the day. This exceptional cookbook offers instruction on preparing: -Starters, such as Sesame Beef Appetizer -Lunch and dinner fondues, such as Breaded Red Snapper -Desserts, such as Creamy Caramel Fondue -Breakfast fondues, such as Ham and Cheese Fondue -Healthy choices, such as Dieter’s Fondue

Read more less

Book SynopsisA cookbook devoted to the family friendly, tailgate party classic--featuring more than 60 tried-and-true recipes--from veteran cookbook author and Americana expert Robb Walsh.  Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe.   In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder?   Fans in every region of the country boast the “one true recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. There are beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili. The Chili Cookbook is sure to satisfy all your chili cravings.

Read more less

Book SynopsisNow, Lukas Volger cooks up more than 100 main courses so varied that vegetarians - and omnivores who are eating more plant-based foods - will never lack an exciting new dish for dinner. Easy entrees like Creamed Kale on Toast and Winter Root Vegetable Gratins showcase seasonal produce; recipes for dumplings, noodle bowls, and curries draw on global cuisines; and inventions like Lentil & Parsnip Soup and Simple Seitan Lettuce Wraps transform everyday ingredients into appealing new flavour and taste sensations. These nutritionally balanced meals satisfy every craving - and definitely won't leave you snacking later.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisHere Kate Rowinski shares chili recipes featuring pork, turkey, chicken, beef, and wild game, as well as a number of seafood and vegetarian varieties, along with some of the best side dishes to accompany a hot, delicious bowl of chili.In The Ultimate Guide to Making Chili, Kate Rowinski shares her knowledge of this great dish and some of her favorite chili varieties. In a brief introduction to chili, Kate explores the origins of chili and different types of chilies, as well the fundamentals of creating a good ‘bowl of red’. The Table of Contents includes: Introduction to the Chile Pepper Chili-Making Basics Competitive Chili Traditional Chili Home-style Chili Chilis Gone Wild Chile Sauces, Salas, and Rubs Chili Leftovers And more! There is an endearing quality and nostalgia about the thoughts that are conjured up when one contemplates eating a nice, warm bowl of chili during the summer or winter. Chili recipes are often well-guarded secrets, passed down from one cook’s recipe file to another’s for decades, from generation to generation. Some chili cooks go strictly by the book and measure each ingredient, while other cooks add in a dash of this and a dash of that, going by taste and a general feel. Either way, chili recipes always end up delicious.With over seventy-five different recipes, this cookbook will have a dish for anyone who loves chili.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisWeeknight Gourmet Dinners debunks the myth that cooking thought-out, exquisite meals is only reserved for the weekends, when you have hours of prep time. Meseidy Rivera, founder of The Noshery, shows readers how making gourmet-level meals with unique ingredients and delicious flavours is attainable any night of the week. Meseidy revamps the boring pasta-and-bottled-sauce dishes that fill most people’s plates during the week, while keeping the cooking process efficient with sheet-pan methods, instant pots, and slow cookers. Foodies with busy work weeks who still crave inspired, exciting dishes will be able to turn to this book to help get those sophisticated meals on the tables, without spending a lot of time in the kitchen. Meseidy pairs high-quality ingredients with simple-prep style mains, such as the Sheet Pan Miso Butter Rubbed Roast Chicken, or the Slow-Cooker Mulled Wine Braised Short Ribs, to get epic dinners on the table in a flash. These speedy recipes even leave time for desserts like Upside-Down Cherry Amaretto Microwave Cake or Red Wine Poached Figs with Whipped Mascarpone. With Weeknight Gourmet Dinners even the busiest of chefs will finally be able to come home from work and make a delicious, elegant dinner in minutes, then spend the rest of the night relaxing with loved ones.

Read more less

Book SynopsisThe notion that roasting meats, vegetables and seafood takes hours, and can only be done on weekends or special occasions, is debunked in this collection of oven-roasted meals that take 30 minutes or less. Jernej and Maja Zver, founder of the blog Jernej Kitchen, have created a series of dishes that capture all the flavours and tenderness of traditional long-and-slow roasting, but are done in just 30 minutes - thanks to hacks like batch cooking, incorporating some pan-frying into recipes and using smaller cuts of meat that roast faster - so readers can enjoy refined flavours without spending tons of time in the kitchen. Recipes are easy to prepare and require minimal cleanup, making roasts and roasted dishes accessible on hectic weeknights. By roasting ingredients, instead of baking or pan-searing them, audiences will be able to enjoy elevated meals with inspired tasting notes, adding some much-needed variety to their dinner tables. Foodies and home cooks alike will love the complex flavors these recipes yield, and constantly come back to them for new ideas. Try out hearty meat dishes like Red Curry Glazed Pork Chops with Cabbage, Duck Breast with Plums, Oven Roasted Steak with Ginger and Sesame, as well as lighter fish and veggie recipes such as Roasted Mussels with Fennel and Wine and Roasted Cherry Tomato Soup. These recipes will give readers over 100 delicious dinners to make, with 100 full-colour photographs.

Read more less

Book SynopsisFill Your Weeknights with Flavor Why wait for the weekend when you can have incredible home-cooked meals ready in under 30 minutes? Farrah Jalanbo uses her love and knowledge of popular spices from around the world to maximize the flavor in every dish with minimal effort. Enjoy takeout favorites like Spicy Beef Udon Soup, Barbecue Chicken Sliders and the Ultimate Loaded Nachos. Discover exciting new eats with fusion foods such as Garlicky Chicken Shawarma Taquitos and Spicy Sujuk Quesadillas. If you're looking for something lighter, try delicious and nutritious Asian Chicken Lettuce Wraps or Sticky Honey Garlic Shrimp. And for days that call for comfort, there are plenty of rich and creamy pastas to choose from, including Spicy Pink Rigatoni and Lemon and Herb Farfalle. With easy-to-make mains, apps and sides that range from sweet and tangy to spicy and zesty, no matter what you cook, your tastebuds will thank you.

Read more less

Book Synopsis

Read more less

Book SynopsisWhether you’re preparing for a romantic night in, cooking for you and a friend, or just don’t feel like packing up leftovers, these quick and easy meals for two are sure to make dinner a whole lot easier. You’ll never sacrifice flavor for convenience when whipping up these simple salads, starters, and main dishes. The fast and flavorful recipes include: Taco Salad with Fresh Corn Honey Buffalo Chicken Wings BBQ Pork Chops Vegetable Fried Rice Once you’ve discovered the joys of cooking for two, you’ll never go back!

Read more less

Book Synopsis15 Minute Meals makes quick meals quick again. From Lamb and Smashed Cucumber Stuffed Pitas, Spaghetti Squash Pomodoro, and Spicy Tomato Poached Shrimp and Chickpeas to Goat Cheese, Pear and Prosciutto Wraps, this cookbook is full of delicious and quick recipes that you and your family will love! Instead of purported thirty minute meals that actually take an hour, every recipe in the book is written to truly take only 15 minutes, from start to finish. No prep is relegated to the ingredients (1 tablespoon of peeled and chopped garlic anyone?). Every single step is accounted for and ordered for efficiency. The book starts with an introductory breakdown of the ingredients that are essential to quick meals and details the plethora of options that modern cooks now enjoy. The recipes allow for less pre-planning and faster execution, with potential swap-outs and suggestions included to make them even easier. Get dinner on the table fast and deliciously!Trade ReviewPraise for 15 Minute Meals “Written in her accessible and welcoming tone, Ali Rosen has created a book full of flavorful and delicious dishes that will actually get dinner on the table in 15 minutes. The recipes are cleverly organized in a time-saving way, plus sprinkled throughout are smart shortcuts, tips on maximizing flavor, and sourcing quick-cooking cuts of meat, fish and vegetables. 15 Minute Meals will surely be a weeknight savior for busy home cooks.” ―Yasmin Fahr, New York Times contributor and author of What's for Dinner and Keeping It Simple “Ali Rosen’s 15 Minute Meals is undeniably prescient, timely, and delicious. We all need quick meal recipes that feel like dinner, not like silly social media video hacks. I don’t know about you, but as a single dad who is always on the move, I found this book to be a life preserver of the highest order. From Bucatini a l’Amtriciania-ish to the brilliance of Ground Chicken Piccata, this is the weeknight meals collection that we should be celebrating, and cooking from.” ―Andrew Zimmern, Emmy and James Beard Award-winning TV host, chef and writer “If anyone can convince me that so many excellent dishes can be accomplished in 15 minutes, it’s Ali! Each recipe comes with a pinch of honesty and humor, and a realistic approach to getting maximum flavor in minimal time through smart ingredients and comfort in your kitchen. If all of these dishes can be achieved in 15 minutes, imagine what else we can all accomplish with the time we’ll save!” ―Adrienne Cheatham, James Beard Nominated chef, author, and television personality “Ali Rosen's joyful new cookbook 15 Minutes Meals offers inventive, clever recipes and ideas to get dinner on the table quickly without sacrificing flavor. Rosen's cheerful voice feels like she is beside you in the kitchen rooting you on, and that you too will get a delicious meal on the table swiftly, relying on a well-stocked pantry, smart shopping, and the occasional shortcut. Please sign me up for the Mussel and Tomato Rice Cake Toast, the Lamb and Smashed Cucumber Stuffed Pitas, and so much more.” ―Colu Henry, author of Back Pocket Pasta and Colu Cooks: Easy Fancy Food. “As a professional chef, I have always been dedicated to creating dishes from scratch without taking shortcuts. However, as a working mother of two young boys, I fully comprehend the constant struggle of ensuring our kids eat well while not sacrificing precious time. That’s why 15 Minute Meals is an absolute game-changer for parents who strive to nourish their kids without compromising on taste or quality. Packed with a treasure trove of quick and easy recipes, this book empowers you to create delectable dishes that your little ones will love. From vibrant salads to comforting soups, from flavorful pasta and noodles to an array of meat and seafood dishes―all you need is 15 minutes to transform ordinary ingredients into extraordinary flavors.”―Leah Cohen, chef, tv host, and cookbook author Praise for Rosen's other works “Ali Rosen is saving our dinner parties one dish at a time.” ―Carla Hall, chef and television host “It’s a necessary and delicious addition to any collection!” —Kwame Onwuachi, James Beard Award–winning chef, Top Chef judge, and executive producer of Food & Wine magazine “Ali’s got us and I’m so glad that she does.” —Dorie Greenspan, author of Baking with Dorie and Everyday Dorie “I want to give Ali Rosen a big high five for writing this book.” —Pati Jinich, James Beard Award–winning and Emmy-nominated host of Pati’s Mexican TableTable of ContentsTable of Contents Introduction Chapter 1: How to Slim Down Your Cooking Time Powerhouse Ingredients Accept that Some Ingredients Can’t Be Fast Shortcuts Are Okay Invest in Better Ingredients Setup as You Walk in the Door Embrace the Broiler Chapter 2: Mix and Match Combos Seaweed and White Beans with Soy and Sesame Shrimp and Black Beans with Kale and Lime Blue Cheese and Radicchio with White Beans and Spinach Spicy Crab Tacos Ground Beef with Kimchi Tacos Greek Salad Tacos Spicy Tahini and Turkey Rice Bowl Everything Bagel Bowl Chaat Masala Lemon Rice Bowl Broiled Mushroom Toast White Anchovy, Butter and Capers Toast Smashed Pea Toast with Sesame and Chili Shrimp and Feta Wrap Goat Cheese, Pear and Prosciutto Wrap Hoisin Beef Wrap Chapter 3: Salads Broiled Romaine with Gorgonzola and Pistachios Smoked Salmon and Spices Salad Diced Fennel and Pomegranate Salad Smashed Cucumber and Chickpea Salad Chili Chicken and Black Bean Salad Chapter 4: Soups Gingery Chicken and Rice Soup Noodle Miso Soup Spiced Up Turkey Chili Basil Pea Soup Charred Zucchini Soup Chapter 5: Seafood Spicy Tomato Poached Shrimp and Chickpeas Mussels with Miso and Bok Choy Microwave Steamed Ginger Lime Salmon Mackerel with Curry Yogurt Seared Ahi with Endive and Orange Chapter 6: Meats Lamb and Smashed Cucumber Stuffed Pitas Ground Chicken Picatta Lamb Chops with Olive and Rosemary Italian Sausage Burger Chimichurri Steak with Broiled Leeks Chapter 7: Veggie Meals Spaghetti Squash Pomodoro Hummus Quesadilla with Spinach and Artichoke Green Shakshuka Veggie Sloppy Joe Omelette Pizza Chapter 8: Pasta and Noodles Soy Sauce Butter Noodles Clams and Fideos Amalfi Lemon Pesto Blistered Cherry Tomato Spaghetti Hacked Ramen Chapter 9: Bonus: 15 Minute Desserts Chocolate Mousse Bruleed Grapefruit Smores Ice cream Sandwich Whipped Cream and Strawberries

Read more less

Book SynopsisThis book features best-ever dishes for family meals, quick suppers, dinner parties and special events, shown in more than 500 tempting photographs. It is a classic collection of 500 appetizing main-course recipes suitable for all occasions, from simple meals for one or two, to family feasts and celebrations. It includes delicious vegetable, fish and shellfish, poultry and meat dishes that everyone will enjoy, together with soups, salads, pasta, rice, noodles, pizzas, tarts and pies. It features exciting international cuisine from Spain and the Mediterranean, Eastern Europe, Turkey, South-east Asia, Japan, Mexico, the Caribbean and Africa. This fabulous cookbook provides the perfect easy-to-use compendium for people who want more variety at their dinner table. From traditional meals such as Classic Fish Pie and Roast Chicken with Herb Stuffing, to more adventurous and internationally inspired dishes such as Seafood Laksa and Chicken Chow Mein, this wonderful guide features a dish for all tastes. There are also vegetarian ideas such as Roasted Ratatouille Moussaka and Jamaican Black Bean Pot. Whether it is a light lunch, a family meal or a special dinner, there is a wide array of delicious options to choose from, and the book is suitable for both the novice and the more experienced chef.

Read more less

Book SynopsisThis book features best-loved recipes for every meal: over 180 timeless dishes with step-by-step instructions shown in 800 photographs. There are recipes for every occasion, from mid-week family meals and classic Sunday lunches to simple suppers, relaxed weekend meals and entertaining for dinner parties. It includes soups, egg and cheese dishes, salads, rice, risotto, pasta, gnocchi, noodles, pan-fried dishes, stews, casseroles, curries, stove-top dishes, grills, griddled dishes, roasts, baked dishes, pizzas, tarts and pies. It offers step-by-step instructions that make every recipe easy to make, and over 800 photographs ensure perfect results. This essential cookbook provides wonderful ideas for main courses for every occasion, featuring dishes from around the world to suit every taste and every kind of diet. With a mixture of well-loved classics and modern cuisine, it contains recipes for the traditional Sunday lunch, the big family feast, the intimate romantic meal for two, and the evening dinner party to impress friends and colleagues. From Roasted Rataouille Moussaka to Seared Swordfish with Citrus Dressing, a wide range of delicious main courses is included. Entertain in style and with confidence, drawing on this authoritative book for all the information, inspiration and ideas that you require.

Read more less

Book SynopsisThis title features 200 fabulous main dish ideas. It is the complete collection of main-course recipes with over 800 step-by-step photographs. It is the essential guide for dinner parties, special occasions, spectacular entertaining, big events and the times when you need to impress the most. It features classic dishes such as Coq au Vin, Provencal Beef and Olive Daube, Risotto with Asparagus, and Turbot Sashimi Salad with Wasabi. It includes additional quick and easy ideas for superb starters, tempting accompaniments and desserts, to frame a perfect meal with ease. Blending classic and contemporary cuisine, this tried-and-trusted collection of recipes is all you need to host a successful dinner party. Whatever the event, there are ideas here from light lunches and suppers for friends and family to al fresco dining and formal dinner parties. With recipes that draw on many cultures, cuisines and traditions, you can enjoy classic world foods such as Roast Rib of Beef, Chicken Biryani, Lamb Moussaka, and Baked Salmon with Watercress Sauce. With tips on planning, preparation and presentation, table settings and creating the right atmosphere, this is the essential cookbook for everyone who entertains.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis“These are my wonderful brand-new recipes - timeless classics, simple British dishes and delicious, modern favourites to tempt family and friends. With my trusted tips and techniques for quick, easy and foolproof cooking, in Classic I’ll show you how to make the very best food in my own special, no-fuss way.” Mary BerryBritain’s most trusted cook, Mary Berry, has been showing the nation how to make delicious, foolproof food for decades. This brand-new collection from her landmark new BBC One series brings together everything we love about Mary – wonderfully simple but utterly dependable recipes that are essential for every home. These are recipes everyone can enjoy cooking and eating, no matter their time, budget or confidence.Featuring all the recipes from Mary’s new television series, each accompanied by Mary’s no-nonsense tips and techniques, this stunning step-by-step cookbook ensures perfect results every time. From ever-popular classics like Rack of Lamb with Orange and Thyme Sauce or Lemon Meringue Pie, to a perfect loin of pork with apple sauce, Mary cooks alongside you every step of the way.

Read more less

Book SynopsisPerfect for mid-week family meals or fuss-free entertaining, these delicious and wholesome one-pot dishes are the tasty and convenient solution for people who love good home-cooked food. At the end of a busy day, the thought of something bubbling away in the oven can feel like a welcome retreat, and these delicious home-made recipes are meant to do just that, provide a comforting meal, all with help of just one pot or pan. With little preparation, and enough time to walk away from the oven while it cooks to perfection, each dish is done with busy people in mind; those who want to spend a little time preparing something that is hearty and nutritious, all the while not being tied to the kitchen. For a meaty dish try the Meatball Tagine, an aubergine-filled Lamb Moussaka or a Farmhouse Chicken Casserole. For some fish favourites choose from the classic Crispy-Crumbed Fish Bake, Moroccan Prawn Ragout or Roasted Provençal Salmon with Vegetables. Or, if you want to showcase vegetables in dishes of their own, turn to the Sweet Potato, Spinach & Chickpea Stew or the Artichoke, Mushroom & Olive Pasta Bake. Each recipe is easy to make and can be eaten on its own, or at most with a green salad or some crusty bread. So, gather ingredients, ready your sheet-pan, casserole dish or pot and tuck in to this oven-to-table fare.

Read more less

Book SynopsisOver 90 recipes for freshly baked artisan pizzas with delicious, seasonally inspired toppings. Saturday Pizzas is a pop-up pizzeria in Little Island, County Cork, Ireland that has been going for nearly 15 years, and is considered something of an institution within Ireland. In this book the man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The first chapter ‘Getting Started’ gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove. The second chapter, ‘Dough’, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat and Roast Meat Pizzas. ‘Seafood Pizzas’ features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. A long list of Vegetarian Pizzas includes Roast Pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas and Dessert Pizzas to finish.

Read more less

Book SynopsisA collection of inviting Indian recipes to cook at home, including street food and snacks, curries and rice, and the all-important chutneys and raitas, as well as lightly spiced desserts. Magical spice powders, sizzling dried whole spices, noisy popping saucepans, aromatic smells, colourful foods... this is what sums up great home-cooked Indian food. In this book, Nitisha walks you through a myriad of spices to understand how each one adds flavour, as well as how they complement each other for different dishes. The excitement, freshness and snack-friendly appeal of street food leads to an explosive mixture of flavours in recipes for Fish Pakoras, Smokin' Fiery Chicken Wings, Deep-fried Spiced Potato, Samosa Chaat and Dhokla Muffins. The beauty of curry is that nothing defines what makes a good curry – recipes vary meaning that the possibilities are endless. Nitisha's recipes for curry include Keralan King Prawn Curry, Uncle Rambo's Goat Curry, Paneer Kadhai and Gosht Aloo Saag Masala. Celebratory dishes are also here, with Masala Grilled Lobster, Tandoori Spatchcock Poussin and Hariyali Salmon. While vegetarian dishes are great as sides and main meals: try a variety of dhals, Channa Masala and Pili Pili Chips. And if all that wasn't feast enough, finish up with some sweet treats, such as Pistachio and Rose Water Ice Cream and Mango and Mint Kulfi.

Read more less

Book SynopsisFalafel are deep-fried balls or patties of chickpea or broad beans, with added herbs, spices, onion and garlic and are widely eaten across the Middle East. While the style varies from region to region, they’re usually enjoyed in a wrap or pitta with salad, tahini, pickles and a spicy sauce. Long popular in Britain, particularly among immigrant communities, falafel are now a nationwide staple, and have swiftly become one of our most popular fast foods. It’s not hard to see why: they also fall into that wondrous overlapping category of being crave-worthy and satisfying, as well as nutritious and fairly low in fat. What’s more, they are a brilliant source of protein for those who don’t eat meat. They are rich in fibre and modern falafel are often made with added vegetables, nuts and seeds, lentils, or grains, as are many of the delicious recipes in this book. Try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. Find Crunchy Sesame Falafel or Falafel Croquettes or enjoy snacks such as tasty Mediterranean Seed Falafel, all packed with good stuff, and very low fat. Whip up a drizzle such as Home-made Tahini Sauce, as the perfect complement your hot, freshly cooked patties. Finally, make tangy quick pickles, crisp herby salads and easy flatbreads so you can serve your freshly cooked falafel with all the trimmings and enjoy it as its best.

Read more less

Book SynopsisCelebrated chef and restaurateur Adriana Cavita invites you on a culinary journey to her beloved Mexico and celebrates its rich heritage through delicious recipes. A delicious collection of over 90 recipes showcasing authentic Mexican cuisine. Savour well-known classics such as Beef Birria and Baja Fish Tacos and discover new flavours like Tlayudas con Carne Asada (often referred to as the Oaxaca pizza!) and Sopecitos. Travel the country experiencing all the diverse regional flavours from breakfast recipes through to street food, main dishes and meals to celebrate with. Not forgetting delicious Mexican desserts and cakes and an all-important drinks and cocktail section that will rival any margarita bar. Each chapter is supported by a fascinating in-depth look at how food is made and enjoyed in Mexico, highlighting traditional cooking methods and how these vary from region to region. Adriana Cavita grew up in a small village in Mexico and was inspired to enter the food industry by her grandmother who ran a street-food business. She has since travelled extensively around the country, from Mexico City the capital (where she was born), across to Oaxaca and the Yucatán. This collection of recipes is built around her experiences, from breathing in the aroma of woodsmoke from a barbacoa (food cooked over open flames), to seeing first-hand the care that goes into preparing seemingly simple dishes, from salsas and moles to tortillas and tostadas. Adriana’s take on traditional Mexican dishes tell a story of her heritage and the people who taught her the craft of cooking and will open your eyes to real, authentic Mexican food.

Read more less

Book SynopsisIf you thought making sushi was strictly for the professionals, these easy-to-follow recipes will mean you never need to eat ready-made sushi again! Discover how to create delicious sushi in your own kitchen by following simple basic steps. Nigiri, maki, sashimi, temaki – all the different types of sushi are simply explained in this invaluable guide to making sushi at home. This is really easy party food, healthy snack food – and great fun for kids too, to make and to eat. This book begins by explaining how to cook the rice perfectly and then introduces simple rolled sushi using classic ingredients such as cucumber, tuna or salmon.Once you’ve mastered these easy ones you can explore more adventurous variations. The recipes use easy-to-source ingredients, including everything from spinach, asparagus and carrots to prawns, crab and smoked salmon. Also includes recipes for related raw bar dishes such as sashimi and poke, as well as great accompaniments, like fabulous pickles and three ways with wasabi.

Read more less