With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, tofu, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike. See also Jerusalem and Ottolenghi The Cookbook
Pages: 288 Dimension: 279mm X 204mm Author: OTTOLENGHI, YOTAM
Recipes for use with a Thermomix. Tenina Holder is well known to the Thermomix community. This book features stunning Australian styled globally inspired recipes and tips. A tried and proven approach for everyday cooking, that will expand the boundaries of cooking with a Thermomix.
The long-awaited third cookbook from Yotam Ottolenghi, exploring the recipes and flavours of his home-city of Jerusalem. Yotam Ottolenghi and Sami Tamami are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. The two only met when they worked together in London early 30 years later, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 120 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. Publication Date: 3 September 2012 See Plenty hb too!
Pages: 288 Dimension: 270mm X 195mm Author: OTTOLENGHI, YOTAM
Quick Fix in the Thermomix is a celebration of delicious & wholesome meals – prepared quickly and easily..
Alyce Alexandra uses fresh ingredients to produce nourishing meals everyone will enjoy – whether it be a quick mid-week meal for the family or an elaborate dinner party for friends.
This practical cookbook contains easy to follow formatting and symbols for simplicity in the kitchen. Many of these recipes can be finished in less than thirty minutes, qualifying as a ‘quick fix.’ Each recipe is accompanied by a colour photograph intended to guide and inspire the reader.Quick Fix in the Thermomix is a celebration of delicious & wholesome meals – prepared quickly and easily.
This title is a fantastic companion to Tenina Holder’s For Food’s Sake, Recipes for use with a Thermomix.
Quick Fix: Every Occasion Recipes for the Thermomix. The sequel to the bestseller Quick Fix In The Thermomix, makes cooking delicious meals for every occasion 'a piece of cake'. Each recipe on its own can be a humble meal, sweet treat or snack. Yet teamed with complimentary recipes you have a delightful culinary experience - the whole is most certainly greater than the sum of its parts. Accessible to all, these recipes have been carefully crafted for impressive entertaining without the complexity. Alyce's other titles include: Quick Fix hb $49.99, Alyce Alexandra Low Carb hb $29.99
The all new Thermomix cookbook from Tenina Holder, author of 'For Food's Sake' and 'Dinner Spinner'. Family friendly meals, easy to prepare, Keeping It Simple. 120+ recipes, full colour photography. We keep a full range of thermomix titles at The Cookery Book including: For Foods Sake $49.99 Quick Fix for the Thermomix $49.99 Quick Fix Every Occasion $60.00 Dinner Spinner $19.95 Alyce Alexandra Low Carb hb $29.99
Bringing you authentic recipes that sit at the heart of Argentina's cuisine, Argentinian Street Food is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentine ice; and some Argentine classic desserts, including the legendary dulce de leche. The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious food in its rich cultural context.
Be the FIRST to have your copy before Yotam visits! ANNOUNCING - PLENTY MORE COMING SEPT 2014! ORDER NOW AND ENTER OUR COMPETITION TO WIN A COMPLETE SET OF POTS AND PANS - SEE INSTORE
'Plenty More' picks up where 'Plenty' left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alfonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for. Yotam Ottolenghi completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, before coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Belgravia. He opened the restaurant NOPI in Piccadilly in 2011. Yotam is the author of the bestselling 'Ottolenghi: The Cookbook' , 'Plenty' and 'Jerusalem'. He has presented two series of Ottolenghi's Mediterranean Feast on TV. 'Plenty More' is his fourth book. - Ottolenghi is a worldwide publishing phenomenon with over one million copies of his books sold. - Yotam also has a weekly recipe feature in the Guardian's Weekend magazine.
Pages: 288 Dimension: 270mm X 195mm Author: OTTOLENGHI, YOTAM
Pete Evans, much-loved celebrity chef and host of My Kitchen Rules, loves nothing more than to nourish his body with fresh, healthy food. In Healthy Every Day, Pete shares all of his favourite reicpes for a good health and vitality. Inspired by a 'paleo' way of eating, these are the meals he cooks for his family every day, featuring loads of fresh veggies, nuts and seeds, sustainable seafood and meat. Healthy Every Day makes it easy to change the way you cook and eat, inspiring you to create delicious meals that will make you feel and look fantastic.
As the little sister of Moro, Morito is making a name for herself in her own right as the younger, noisier more boisterous sibling. With an orange Formica bar and tables set out in the cobbled road, you could be forgiven for thinking this tapas and mezze restaurant had pulled you through a vortex into a Barcelona side street. Now comes the book of this hugely successful restaurant. Photographed over the course of two years in and around the restaurant - often by members of the Morito team - the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. The food, as all the best tapas should be, is seasonal - making something magical appear from a bulk delivery of artichokes or beetroot. Through simple steps, you can learn to do the same. Classic ingredients and fresh flavours provide exciting, authentic sharing plates, that you won't want to pass around to your dinner guests. Choose from small moritos - classic Padron Peppers, Beetroot Borani with Feta and Walnuts, and Salt Cod Croquettes; larger plancha - Palamos Prawns with Avocado Mojo, Pork Belly with Cumin and Paprika; specials: Garlic Scapes with Peas and Prawns; montadito (small sandwiches) of Tomato Toasts or Crab with Chilli and Oloroso Sherry; with an impressive selection of salads and vegetable plates: Grilled Courgette with Mint and Pine Nuts, Bulgar and Walnut Kofte. And the puddings, or rather, the dulce: Malaga Raisin Ice Cream and Crma Catalana.
Phillippa Grogan is the face and name behind Phillippa's, a well-respected bakery known for its delicious range of traditional baked goods, such as fruit muffins, slices, chocolate cakes and the lightest sponges, as well as pizzas, savoury tarts and traditionally made breads. In this inspiring and generous book, written with Richard Cornish, Phillippa shares more than 140 baking recipes from Australia, New Zealand and beyond, gathered from family, friends and her travels. Backed by expert knowledge of quality ingredients, basic techniques and the chemistry of cooking, Phillippa's reassuring advice will assist you at every step, whether you are baking for lunchboxes, tea parties or a feasting table.'I am sure that this book will become a classic in many kitchens and will soon have more than a few buttery stains on its pages.' Stephanie Alexander
Pages: 320 Dimension: 264mm X 219mm Author: GROGAN PHILLIPPA & CORNISH RICHARD
Coming in June 2014. From this much-loved French chef comes a delicious overview of pies and tarts from every corner of the pastry-loving country.Reynaud has travelled the length and breadth of France to bring together the very best in regional variations of this favourite dish. The book organises pies and tarts into six sections: Vegetable and Mushroom; Poultry and Rabbit; Beef and Meats; Fish and Seafood; Cheese; and Fruit and Sweet. Complete with a chapter on the best kinds of pastries for each type of pie and tart, this is a perfect book for creating show-stopping favourites for family and friends.
Tessa Kiros: The Recipe Collection is a carefully curated selection of recipes from the author's culinary publishing career to date. With over 130 family- friendly meal ideas pulled from some of Tessa's most-popular books, The Recipe Collection focuses solely on the recipes she has lovingly collected and created on her many travels. Food from Tessa's own Finnish and Greek Cypriot heritage appear alongside dishes she has discovered in the osterias, tavernas, street stalls and neighborhood kitchens of the many countries she has called home: Italy, Portugal and South Africa.Beautifully designed and organised in a classic, accessible format, the nine chapters cover all occasions: breakfasts, smaller bites, soups, salads, pasta, gnocchi & risotto, seafood, meat, vegetables and desserts. This is family food at its best; nourishing and delicious, and easy to recreate thanks to the simplicity of ingredients and Tessa's warm, down-to-earth writing style.
My Petite Kitchen Cookbook is a complete menu of more than 100 simple, wholefood, gluten-free recipes that feed body and soul.Eleanor Ozich has first-hand experience of the health benefits of clean, whole food - the recipes in this book were created as part of her family's 'road to simple eating', adopted as a means of trying (successfully) to cure her four-year-old daughter's severe eczema.Replacing sugar and grains with natural, unprocessed alternatives, Eleanor's recipes show how easy it is to prepare healthy food that is bursting with flavour and goodness. And her stunning photography is a feast for the eyes, capturing the essence of her food - fresh, vibrant, and for sharing.From Caramelised shallot and thyme frittata, Apple and sage pork cassoulet and Slow-cooked zucchini with basil and lemon, to Decadent raspberry and coconut chocolate torte and Lemon and coconut truffles, My Petite Kitchen Cookbook includes breakfasts, lunches, drinks, dinners, desserts and everything in between.
Pages: 240 Dimension: 240mm X 190mm Author: OZICH,ELEANOR
Charcuteria: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcuteria, which is deservedly becoming more celebrated on the global stage. While Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimenton-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamon, the acorn-scented, modern-day crown jewel of Spain's charcuteria legacy. Charcuteria: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks.
"Bem vindo"--welcome to the Brazilian table, filled with tropical acai, banana, and coconut; tasty snacks like "pao de queijo" (cheesy dough balls); new-style twists on traditional favorites like the meat-and-bean stew "feijoada" and the shrimp and lobster curry "moqueca," plus other unique culinary delights. From fruit-packed breakfasts to classic barbecue, cachaca-based cocktails, colorful sides, and luscious desserts, this is modern Brazilian food as you've never seen it before!
Pages: 192 Dimension: 248mm X 187mm Author: PONTE, DAVID
GIZZARDS, KIDNEYS, FEET, BRAINS, TAILS... These and other cuts that we wouldn't usually cook, whether from lack of culinary knowledge or from fear, make up the great family of offal. Offal is all around us. It's there lurking on a friendly butcher's display, waiting patiently for the chance to take centre stage on our plates and shout loud and clear: Tous a table?!
Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of his exquisite creations and, with this book, get everyone making perfect patisserie in the home kitchen. Patisserie processes are broken down into a step-by-step guide complete with expert knowledge from this master patissier to produce flawless creations every time.
Pages: 336 Dimension: 270mm X 210mm Author: CURLEY, WILLIAM
A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; and Persian Flatbread.
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.Lucky Peach Issue 11 is our All You Can Eat issue.We eat and eat and eat some more: at a country club in Boca Raton, at a series of wedding feasts in the Republic of Georgia, in the parking lot outside of the Iron Bowl. We attempt to beat the buffet, see how people stuff themselves at sex parties, hang out with Yu Bo, the best Chinese chef you've never heard of ("All Yu Can Eat"), and learn about ruminant digestion ("All Ewe Can Eat"). Gabrielle Hamilton demonstrates the many ways to enjoy the celery languishing in our crispers; novelist Padgett Powell shoots (then stews) the ubiquitous squirrel. Plus, we take stock of what hunger looks like around the world and of what's for dinner at a prison in Westville, Indiana. Too much? That's the point.
Pages: 168 Dimension: 267mm X 216mm Author: CHANG, DAVID