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Cookery
Books
etc.
Book Shop in
association with 
Click on title for more information or to order
Also see B.B.Q Cooking Books
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Soup Kitchen , Hugh Fearnley-Whittingstall (Introduction), Thomasina Miers, Annabel Buckingham |
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Book
Description Few foods make us feel good as soup. From the thick tomato soup of childhood to restorative spicy concoctions on chilly evenings, or a low-fat meal at lunchtime, soup and well-being go hand in hand. Soup Kitchen is a fantastic collection that brings together 100 recipes from top food writers and chefs at work today. From Delia Smith’s Cauliflower Soup with Roquefort to Jamie Oliver’s Chickpea, Leek and Parmesan Soup, there are soups here for every need, whether quick post-work suppers or more sophisticated ideas to serve friends. With a foreword by Hugh Fearnley-Whittingstall, Soup Kitchen takes a seasonal approach so you can get the best from fresh ingredients. His introduction is complete with practical advice on stocks, and key soup-making techniques. Along with recipes from some of the world’s finest chefs, this book is full of personality and quirky photography, making the art of soup-making enjoyable and accessible to all. The royalties from the book will go to homeless charities including The Salvation Army and Centrepoint BBC Good Food
magazine, September 2005
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Synopsis Inspired by his gastronomic journey through the idyllic waterways of Southern France, "Rick Stein's French Odyssey" explores French culinary tradition - perfect for aspiring cooks everywhere. Beginning with a diary of his trip and then divided into 6 chapters, with classic recipes at the back, the book is illustrated throughout with stunning food and location shots. Rick' s culinary tour on an ancient barge takes him along the Canal du midi from the Atlantic to the Mediterranean. His final destination is a little restaurant near Marseille where several years ago he had the best seafood lunch imaginable. Along the way he samples regional foods from country stew in Castelsarrasin to the Montaine Noire hams of Castelnaudary. Further south he stops over in the Languedoc wine region and samples local delicacies before heading towards Marseilles via the Canal du Rhone. With over 100 recipes, Rick's gastro-tour will motivate every reader to try French cooking again and again. |
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Synopsis Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In Jamie's Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy's influence reaches us all. On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie's inimitable way. From Parma ham to Parmesan, from pannetone to panzanella, Jamie's new book will transport you to Italy or at least bring Italy home to you. |
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Jamie's
Kitchen |
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Oliver's
recipes are truly
irresistible and this book
might well be his best
ever--both in quantity
(100 recipes) and quality.
The Channel Four series
associated with the book
will focus on his
experience of setting up a
restaurant school to turn
unemployed kids into
professional chefs. While Jamie's
Kitchen isn't a course
book per se, he takes home
cooks through kitchen
essentials including
poaching, boiling,
steaming, stewing, frying,
roasting, grilling and
baking--all in a
no-nonsense style.
He proves to be a terrific pupil of his own culinary education, spun in true-to-form Jamie style by the results of his experiments. He has learnt his lessons well from his time at the River Café with recipes such as spring minestrone, pasta and risottos to dream about and a focus on the quality and seasonality of produce. Rick Stein's style of pedagogy also works very well here with sections on basic chef skills such as chopping, boning and filleting. Jamie also helpfully includes easy recipes to some of the basics of French and Mediterranean cookery such as pesto and aioli. But he's also extended his playful ways with oriental cuisine--tempting us with dim sum delights such as steamed pork buns. He also finds room to skirt the borders of increasingly popular Spanish and Middle Eastern flavours with sweet roasted garlic soup and Lebanese lemon chicken respectively, and makes sure to throw in some dinner party dynamite with headliners such as fresh mackerel cooked in pomegranate, lime juice and tequila, and a baked chocolate pudding that's almost too good to share.. |
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Forever
Summer |
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Amazon.co.uk
Review The cover of Forever Summer features Nigella Lawson posing in a convertible car with luggage piled behind her, as though driving along the Riviera. Her beaming smile, however, betrays a hint of strain. Can she be wondering whether success and fame constitute something of a treadmill? Given that she has attained iconic single-name status, will she ever be able to return, should she wish, to the humble obscurity of serious journalism? If treadmill it is, it's one she continues to work with considerable panache. What she never lacks is poise: her effortless blend of the artless and the deeply considered does not fail, here, to beguile. Nigella's appeal is, of course, a lifestyle thing--you, too, could be at once an intelligent modern woman and an old-fashioned vamp, draped in pashminas and liable impulsively to pop off for a run down to Monte. In all this, and especially if you take her television persona into account, the food can seem a little incidental. But it is of course at the heart of the project. Nigella Lawson seems to have a knack of thinking creatively about food which allows her to turn a recipe over in her hands, as it were, give it a tweak and turn it into something livelier and fresher than it was before. So her Greek Salad marinates the red onion and omits the sapid cucumber, substituting sliced fennel. Barbecued Sea Bass is stuffed with preserved lemons (pickled, incidentally, in a usef! ully unusual way). Roast Potatoes are given in their Swedish Hasselback form (sliced nearly through, so they fan out in cooking). The section on ices is adorned with Margarita Ice Cream ("surely what angels would eat at their hen night"), while Nigella indulges her inner slapper with Slut-Red Raspberries in Chardonnay Jelly. Above all, she communicates, through dozens and dozens of recipes, the ideals of freshness, simplicity, spontaneity and immediacy, a combination it's hard to resist. |
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Gary Rhodes |
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Great traditional recipes with a twist are what one would expect from top TV cook Gary Rhodes. But even with the best recipes some help with the preparation is often very useful. Which is why all the recipes in this book feature full step-by-step photographs and clear instructions, hints and tips. Not only is Step-by-Step Cookery the perfect book to turn to whatever the recipe you need - whether that means a Mediterranean fish soup or the perfect apple tart |
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Meat |
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Synopsis Meat has always been at the very centre of home cookery, but recent controversies have clouded the whole issue of how meat is produced and sold, and eroded the confidence of cooks. So, the aim of this book is to help the reader find good meat, understand it better and cook it with greater confidence. It first of all covers the basics - everything the reader needs to know about choosing the very best raw materials, understanding the different cuts of each meat and the cooking techniques associated with each of them. The book then moves on to foolproof recipes for meat classics from all around the world - steak and kidney pudding, roast pork with perfect crackling, Irish stew, shepherds pie, pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, jerked pork, feijoida, cozido, curried goat, sate and chili con carne. |
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| The
River Cottage Cookbook Hugh Fearnley-Whittingstall, Simon Wheeler (Photographer) |
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Reviews Ordinarily the word "lifestyle" is more likely to be applied to slender magazine articles puffing lofts full of Eames furniture rather than books about smallholdings in Dorset. The River Cottage Cookbook, however, is a hefty 450 pages of pure, gumbooted rural lifestyle; and one could not wish it shorter. Cook, broadcaster and food-writer-at-large Hugh Fearnley-Whittingstall has been ensconced at River Cottage for a number of years, cultivating his vegetable garden, raising chickens, pigs and even cattle for his table, and taking occasional potshots at the local wildlife. His achievements have been chronicled on television; now they appear between hard covers. Although it calls itself a cookbook, and of course does Contain a large number of fine recipes, the scope is much broader. Really, this is more like one of those "Enquire Within on Everything" volumes nineteenth-century settlers used to take to the outback with them, full of instructions for mixing whitewash, worming dogs, or making a bag pudding. Starting with vegetables, proceeding to livestock and fish (River Cottage does indeed have a river and is only five miles from the sea) and concluding with the wild food, floral and faunal, of the hedgerow, Hugh Fearnley-Whittingstall explains how he grows, gathers, kills and cooks his own food. There is a lot of information here, and a lot of hard reality, too: he is very clear and forthright about the place of death in this kind of life. But then this is a very clear and forthright book overall, a very engaging and really quite inspirational manual of how to live the country life so many of us dream about. Well-illustrated, too, with Simon Wheeler's fine photographs of Hugh at work chasing chickens, skinning eels, carrying piglets and so on. The food in the River Cottage kitchen looks wonderful, too, though the photo of a cod-head glaring resentfully from under a beehive of parsley in a stock pot carries many more resonances than it is possible to summarise here |
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| Delia
Smith's Complete Cookery Course Delia Smith Hard back, Paperback |
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Reviews Synopsis This revised version of "Delia Smith's Complete Cookery Course" offers recipes and instructions that are clear and comprehensive. The text is updated to reflect the eating habits of the 1990s and is accompanied by a wide range of illustrations |
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| The
Naked Chef Jamie Oliver |
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Reviews Synopsis This cookbook reveals the tricks of the trade as Jamie Oliver shows how to make the most of ingredients, how to make two meals out of one, how best to prepare food, and how to quickly prepare delicious meals that make it look as though you have spent the entire evening in the kitchen! |
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| The
Return of the Naked Chef Jamie Oliver |
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Reviews
Synopsis |
| Click here to Buy this Book | |
| Vegetarian
Cooking Without Barbara Cousins |
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Reviews
Synopsis |
| Book Description Recipes free from added gluten, sugar, yeast, dairy products, meat, fish, saturated fat. Meat-free recipes from the author of Britain's bestselling special diets cookbook: Cooking Without. Over 100 wheat, gluten, sugar, salt, dairy products, yeast, saturated fat and meat free recipes. Over 30,000 people have felt well again after using Cooking Without - people with allergies, chronic fatigue (ME), candida and other illnesses. The programme encourages you to build health by eating sufficient of the right kind of food at regular intervals. The result is a way of eating which encourages the body to produce extra energy which can then be used for elimination, healing and weight control. The book was commissioned in response to huge demand for a new vegetarian Cooking Without. These recipes ensure that the right balance of protein is included. |
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| Cooking
: A Commonsense Guide Whitecap Books |
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| Click here to Buy this Book | |
| How
to Eat Nigella Lawson |
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Reviews
Synopsis |
| Click here to Buy this Book | |
| Nigella
Bites Nigella Lawson |
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Reviews Book Description With the success of her two bestselling cookery books How to Eat and How to be a Domestic Goddess and her first television series, Nigella has become a household name, symbolising all that is best, most pleasurable and least fussy about the place of good food--making it and eating it--in our lives. Now she's back with this ravishing new book to accompany her new Channel Four television series, Nigella Bites. Full of mouth-watering recipes, including all those featured in her new television series, Nigella Bites offers some recipes based on her popular Vogue columns, others which are new and different, and all of them characteristic of Nigella and the ethos of her TV series--uncomplicated, original, fresh and perfect for the way we live today. They're easy to produce after a busy day at the office, fun to linger over at weekends or to make with the kids, delectable to read about, dreamy to look at and delicious to eat. Recipes include Late Breakfasts, Party Food, TV Dinners, Trailer Trash Munches, Big Lunches, Simple Suppers and a host of other daily delights. Nigella wants her readers and her viewers to enjoy the pleasures of eating and cooking. How could anyone resist?
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