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The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favourites, complementary snacks, and more.
Drink your way through Japan (even from home) with the help of this book!
Whether you’re short of time or just prefer to keep things simple, ‘From the Oven to the Table’ shows how the oven can do much of the work that goes into making great food. Diana Henry’s favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish.
Who doesn’t love a barbecue, with the tantalizing aroma of meat sizzling over heat – it’s the perfect way to gather friends together and to celebrate cooking and eating outdoors.
Mokhtar Alkhanshali is twenty-four and working as a doorman when he becomes fascinated with the rich history of coffee and Yemen’s central place in it. He leaves San Francisco and travels deep into his ancestral home to tour terraced farms high in the country’s rugged mountains. He collects samples and organizes farmers and is on the verge of success when civil war engulfs the country. Saudi bombs rain down, the U.S. embassy closes, and Mokhtar has to find a way out of Yemen with only his hopes on his back.
Michel Roux Jr is one of the best-known and most loved French chefs in Britain. He runs the renowned two-Michelin star restaurant Le Gavroche in London, as well as a number of other restaurants, and has presented many popular food programmes on TV. In ‘The French Revolution,’ Michel revisits the classic dishes from his traditional French upbringing, but takes a modern approach that adapts his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options. Gone are the very rich creamy sauces, heavy meat dishes and complicated cooking techniques, as Michel replaces these with recipes that delight the palate without threatening the waistline. For instance, a delicate pea tart with filo-like brik pastry, a new hollandaise sauce containig hardly any butter and lots of clever low-calorie dressings.
The most joyful, most colorful, most compulsively readable French food bible
The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.
A brand new collection of recipes from Anna Del Conte that make vegetables the star of the show.
Andy Hamilton has tried hundreds, if not thousands, of pints. From the avalanche of new flavours now available, Andy has convinced commercial, craft and home brewers across Britain to share some of their top-secret best recipes. So why not swap ‘a pint of the usual’ for something more unusual? In this book, Andy explains how to taste – and talk – beer like the professionals. Detailing some of the finest ales made in Britain, he reveals the secrets of a perfect porter, an irresistible IPA, a super stout and that marvellous mild.
Having taken the social media world by storm with his 1-minute, how-to-make recipe videos, MOB Kitchen founder Ben Lebus is revitalising home-cooking with delicious, easy and accessible dishes that absolutely anyone can cook, all on a budget.
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