{"title":"Cookery dishes and courses \/ meals Books","description":"","products":[{"product_id":"jeremy-pangs-school-of-wok-simple-family-feasts-9780600637776","title":"Jeremy Pangs School of Wok Simple Family Feasts","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAS SEEN ON TV\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEasy feasting is back on the menu with this new collection from TV''s Jeremy Pang. Bringing together the best flavours from across East and South East Asia, \u003ci\u003eJeremy Pang''s\u003c\/i\u003e\u003ci\u003e Simple Family Feasts\u003c\/i\u003e includes more than 80 irresistible recipes for the whole family to enjoy.\u003cbr\u003e\u003cbr\u003eNine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family.\u003cbr\u003e\u003cbr\u003eTo simplify the cooking process, most of the recipes can be prepared using Jeremy''s signature ''wok clock'' technique, where the ingredients are laid out in a clock formation in the order they will be cooked. The new ''feasting wheels'' will help you find a balance of colour, flavour and texture across\u003c\/p\u003e","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":47833291948375,"sku":"9780600637776","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780600637776.jpg?v=1710344792"},{"product_id":"brunch-the-sunday-way-9780711248595","title":"Brunch the Sunday Way","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe pioneering chefs behind London’s hugely popular Sunday Café share some of their most beloved recipes, so you can cook your way to the perfect weekend brunch\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction\u003cbr\u003e Eggs the Sunday Way\u003cbr\u003e Toast the Sunday Way\u003cbr\u003e Waffles, Pancakes and Fritters\u003cbr\u003e Sunday Specialities\u003cbr\u003e Baking the Sunday Way\u003cbr\u003e Jams the Sunday Way\u003cbr\u003e Drinks the Sunday Way\u003cbr\u003e Index\u003cbr\u003e  ","brand":"Quarto Publishing PLC","offers":[{"title":"Default Title","offer_id":47833324650839,"sku":"9780711248595","price":14.24,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780711248595.jpg?v=1710345295"},{"product_id":"essential-9781408843956","title":"Essential","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eOllie Dabbous is one of the UK''s most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour. \u003ci\u003eEssential\u003c\/i\u003e is his first cookbook for home cooks and it is made up of 100 everyday recipes that Ollie has made faultless. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Each chapter takes a different ingredient type  from Grains through to Fruit and Berries  and the recipes are simple, unfussy and incredibly elegant.Ollie may be Michelin-starred but in this book he doesn''t use complicated techniques or tools. He simply shares his intuitive approach to balancing, layering and tweaking ingredients to create perfect results time and again.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003ePretty versions of simple dishes’ from a thoughtful chef * Spectator, Books of the Year *","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":47836868739415,"sku":"9781408843956","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781408843956.jpg?v=1710384227"},{"product_id":"dishoom-9781408890677","title":"Dishoom","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eHALF A MILLION COPIES SOLD GLOBALLY\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eTHE\u003ci\u003e SUNDAY TIMES\u003c\/i\u003e BESTSELLER\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eA love letter to Bombay told through food and stories, including their legendary black daal \u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.\u003cbr\u003e\u003cbr\u003eAs you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You''ll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.\u003cbr\u003e\u003cbr\u003eThis beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most t\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eA love letter to Bombay told through food and stories, including their legendary black daal -- Yotam Ottolenghi\u003cbr\u003eThis book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase -- Nigel Slater\u003cbr\u003eThere are few cookbooks that immerse you in their subject so thoroughly and so lovingly as \u003ci\u003eDishoom\u003c\/i\u003e. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser -- Lulu Grimes\u003cbr\u003eLike its carefully observed, pitch perfect restaurants, Dishoom's cookbook is a feast for all the senses, and brings the restaurant's delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. It's a gorgeous thing -- Rosie Birkett\u003cbr\u003eShamil Thakrar’s intimate, rich and lyrical writing and stories, alongside striking photography, takes the reader on a ride from Koolar \u0026amp; Co café to Marine Drive * Daily Telegraph *\u003cbr\u003eA tantalising foodie tour through the highways and byways of India’s largest metropolis * Sunday Express *\u003cbr\u003eThe results prove worth it every time, and the book is a pleasure to read * Daily Telegraph *\u003cbr\u003eOver 100 comfort food recipes - inspired by Parsi, Muslim, Hindu and Christian traditions - take you from dawn till dusk, starting with breakfast and ending with dinner and a nightcap. Given the time, I'd cook every single one of them * BBC Good Food Magazine *\u003cbr\u003e\u003ci\u003eDishoom: From Bombay with Love\u003c\/i\u003e is a delightful read. Even if you're just after the secret of the bacon naan * Caterer *\u003cbr\u003eThese brilliant, easy-to-follow recipes are a virtual tour of the city's best eating and drinking spots -- \u003ci\u003eDelicious \u003c\/i\u003emagazine\u003cbr\u003eThe only cookbook my 21 year old son has shown interest in - ever -- Tony Turnbull * The Times *\u003cbr\u003eBravo for the perfect cookbook: great recipes that really work, witty and friendly words, but also beautiful design and evocative, story-telling photography * The Spectator *\u003cbr\u003eThis cookbook would be top of my Christmas list * Daily Express *\u003cbr\u003eA book for the masses * Caterer *\u003cbr\u003eThe cookbook we've been waiting for * Women's Health *\u003cbr\u003eA book for both the coffee table and the kitchen -- Meera Sodha * Guardian Review *\u003cbr\u003eAs good as any travel book, if not better * Mail on Sunday *\u003cbr\u003eIt truly is a feast, not only for the stomach, but also the eyes * Sunday Post *\u003cbr\u003eThis splendid book is both a loving tribute to the city and a sumptuous guide to Dishoom specialties… An irresistible book for any lover of Indian food * Daily Mail *\u003cbr\u003eA tantalising foodie tour through the highways and byways of India’s largest metropolis * S magazine (Sunday Express) *\u003cbr\u003eThe authors pay exuberant tribute to their bustling, overcrowded, magnificently architectured, poverty-stricken, food-loving native city * Oldie *\u003cbr\u003eFor step-by-step recipes and fabulous traveller’s tales, you’ll have to buy this book * Oldie *\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":47836878799191,"sku":"9781408890677","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781408890677.jpg?v=1710384576"},{"product_id":"the-elizabeth-david-collection-9781911667087","title":"The Elizabeth David Collection","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eIn 1965 Elizabeth David opened a shop in Pimlico, London, where she sold Le Creuset pans and other hard-to-get-hold-of kitchen utensils. The store, with its marvellous window displays, was as influential as her books would eventually be, pioneering a new generation of shops devoted exclusively to kitchenware. Rosi Hanson, who worked in David's shop for two years says, 'She was good fun, and the shop was magical. She rather loved being a shopkeeper, perhaps because it gave her a rest from writing. If someone wanted some very specific piece of equipment, I often heard her say: ;If you could come back, I think I may have one at home. On evenings when we stayed late to do the windows, she would make a picnic for us all to eat: terrine, things in jelly.'    While she was still involved with the shop which bore her name, Elizabeth David Ltd, she produced a series of four little booklets: The Baking of an English Loaf, Dried Herbs, Aromatics and Condiments, English Potted Meats and Fish Pastes and Syllabubs and Fruit Fools which were sold exclusively in the shop. They were simple black and white productions which have now become rare, highly sought-after and very expensive collector's items. So Grub Street is delighted to have acquired the rights to these booklets from the David Estate and we are redesigning them as four hardback books in a slip case with specially commissioned beautiful artwork making them the perfect gift item. So for the first time in over 50 years these charming works will be available once again.         Elizabeth David's books are all still in print today and they keep selling in quantities to each new generation of cooks who discover her and fall under her spell. And you can see her influence in the cooking of chefs such as Jeremy Lee, Shaun Hill and Rowley Leigh.","brand":"Grub Street Publishing","offers":[{"title":"Default Title","offer_id":47850521952599,"sku":"9781911667087","price":21.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781911667087.jpg?v=1710614954"},{"product_id":"dough-simple-contemporary-bread-9781856267625","title":"Dough: Simple Contemporary Bread","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eWinner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'Richard is a master of his craft...ultra user-friendly... it might change the way you look at bread forever' \u003ci\u003eSunday Telegraph\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'Once you've mastered the technique, it's child's play' Tony Turnbull, \u003ci\u003eThe Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'An essential tome' Tom Parker Bowles\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eRichard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and \u003ci\u003eDough\u003c\/i\u003e is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. \u003cbr\u003e\u003cbr\u003eEach of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. 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With witch, herbalist and chef Melissa Jayne Madara as your guide, explore five facets of the occult through food: traditional recipes, the wheel of the zodiac, devotional meals to the planets, seasonal feasts to celebrate solstices and equinoxes, and practical spellwork.  Recreate a pagan feast of lamb roasted with milk and honey, with cheesecake baked in fig leaves for dessert.  Celebrate a Gemini birthday with herbed fondue, followed by lemongrass pavlova.   Align with the poetic pleasures of Venus with edible flower dumplings, or commune with Saturn over blackberry pulled pork sandwiches.  Enjoy the vibrancy of the spring equinox with herb and allium quiche with a potato crust, radish salad with cherry blossom vinaigrette and jasmine tea shortbread.  Share an evening of storytelling over mugwort and catnip divination tea, or embody an otherworldly spirit with ritual bread masks.  Packed with ancient knowledge, practical advice and witchcraft expertise, this book will help you develop your craft through culinary creativity. 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From cured meats, smoked sausages and salami to pâtés and rillettes, you’ll find the perfect serving suggestion here. Travel around the world and get to know well-known charcuterie from the obviously popular countries of Italy, Spain and France, delving deeper into the regional intricacies to really understand the origins and appeal. \u003cem\u003eCharcuterie Boards\u003c\/em\u003e also invites you to travel a bit wider and sample some hidden gems from Germany, the UK, Poland and further afield to discover flavours from around the world. Learn how to match and put together visually impressive and delicious charcuterie boards. Choose from a range of themed boards, to help you create a variety of table showstoppers to wow your guests; or even just when dining solo or for two to really get to know charcuterie and all its wonderful flavours. 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