A life spent toiling in professional kitchens equals a head full of great recipes, kitchen hacks and shortcuts and invaluable cooking tips. Not to mention the entertaining yet sometimes sordid stories of life as a cooking addict.
This book is a collection of those years of learnings and stories collected, from breakfast beans through to rooftop sangrias.
With 100 recipes that use wholesome grains from oats to amaranth this delicious cookbook spans classic breakfast porridges, through lunchtime salad bowls to nourishing dinners.Taking inspiration from Nordic cooking and the Danish ethos of hygge, Alex creates delicious, simple dishes which are both satisfying and healthy.
'26 Grains is one of my favourite places to eat and now I can make these beautiful recipes at home. Alex is one of the most creative, talented cooks I've met; she transforms simple grains into works of art. Absolutely delicious.' Ella Mills, Deliciously Ella
Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restauranteur and author has chosen a handful of recipes for each of her favourite 30 ingredients.
Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant̥s cuisine, and, over the course of forty years, Chez Panisse has helped create a community of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients.
In Forty Years of Chez Panisse: The Power of Gathering, Alice takes readers on her journey from the humble and visionary beginnings of the restaurant, through its rise and the acclaim, to the Caf?_ and the influential Chez Panisse Foundation. Organized by decade, the book includes a wealth of archival material and photographsÌÔmenus; invitations; pictures of Alice at the restaurant and around the world, with those who have passed through her lifeÌÔand interviews from public figures and cooks who have been inspired by or mentored at the restaurant.
This tribute to the delicious food revolution that began with Alice Waters and Chez Panisse is an important work for anyone who cares about food, sustainability, and the powerful legacy that Alice has built.
Nothing says 'I love you, I've got you and I'm here' better than a parcel of food you've taken the time to make, wrap and deliver. So, season by season, here are 130 recipes to cook for loved ones who might be moving house, busy with a newborn, celebrating a milestone, recovering after illness, grieving, or just in need of a little love and appreciation. A Basket by the Door is friendship, connection and heartfelt country hospitality made edible. There are recipes here for sharing and giving on every occasion: an easy bundle of fresh dips and lavosh biscuits to take along to drinks, portable breakfast to surprise a friend, a sturdy picnic cake and sandwiches in a basket for lunch (even in the office), comforting ragu and chocolate mousse to enjoy while wallowing on the sofa, and ideas to take when invited for dinner or a weekend away. Bake a chicken pie to cheer up a neighbour, invite friends over to make Christmas biscuits; fill jam jars with bright smoothies to bolster a new mother - the ways to connect and show you care with food are endless.
Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A BIRD IN THE HAND, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.
ERIN (EDITOR) BYERS-MURRAY
Every Beloved Kitchen Tool Tells a Story...Whether it's a workhorse utensil, a prized flea-market find, or a cherished family heirloom, there's a special piece of equipment in every chef's kitchen that reveals their history and identity. 'A Colander, Cake Stand, and My Grandfather's Iron Skillet' is a collection of stories and delicious, style-defining recipes -- from today's top chefs about their most-beloved kitchen utensil. Each story, told in the chef's own words, lovingly describes a tool in their arsenal that offers a glimpse into their culinary past or the cooking philosophy that guides them today. Unlike any other cookbook, 'A Colander, Cake Stand, and My Grandfather's Iron Skillet' is a compelling portrait of chefs and cooking styles and the ideal companion for anyone who enjoys being in the kitchen.
"When Stephanie Alexander, AO, opened Stephanie's Restaurant in 1976, it quickly became part of Melbourne food folklore, permanently raising the bar for restaurant dining in Australia. As a restaurateur, Stephanie championed small, local suppliers and also grew her own fresh produce. In 1996, her seminal work The Cook's Companion was published, which has since made its way into over 500, 000 kitchens. It is affectionately known as the 'food bible' due to its reliable recipes and in-depth advice. Since establishing Stephanie Alexander's Kitchen Garden Foundation in 2001, she continues to inspire school children across Australia to grow and cook their own food. A Cook's Life is Stephanie's personal account of her uncompromising commitment to good food, and how this quest for the best shaped her life and influenced the dining habits of a nation. 'This is an exquisite book, written with an eye for detail and a magical feeling for atmosphere that makes this, when combined with the author's noble modesty, a book of memoirs like no other. Stephanie Alexander's prose is, like her palate, perfect. ' Nigella Lawson"
DAY AT ELBULLI: An Insight into the Ideas, Methods and Creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adria, the most creative chef working today. It is notoriously difficult to get a table, but for the first time A DAY AT ELBULLI opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adria, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes. A DAY AT ELBULLI provides a fascinating insight into the magical and rare experience of eating at elBulli.
Preserve your meat properly and enjoy unparalleled flavour when you're ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You'll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You'll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.