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.
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.
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"
For the family and would-be smallholder, chickens are the obvious first step when venturing into keeping livestock.
Chickens also make ideal family pets, requiring less attention than a dog yet still being entertaining, productive and educational.
This practical book is ideal for the complete beginner. Even someone who has never kept animals before should be able to follow the clear, detailed guidance that is given at every stage.
It includes: * Choosing the right chickens and housing for your garden size* Exploring useful equipment, such as poultry feeders and drinkers * Routine care for your chickens, including what to feed them on* Outfoxing the fox - and other predators* What to do with all those eggs!* Dealing with parasites and ailments* Broody hens and hatching eggsWith true-life portraits of chicken keepers, little known facts, and helpful and informative personal anecdotes,
A Family Guide To Keeping Chickens, 2nd Edition is an easy and enjoyable read for anyone interested in keeping chickens.
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.
Australia's much loved bestselling author and award winning food presenter and educator, Tania Hubbard is back with her much anticipated second cookbook Abundance 50 Recipes anyone can make. All 50 naturally gluten free recipes are affordable, easy, lunch-box friendly, in-season, free-from & delicious. A wide variety of food choices are covered in this book including: gluten-free-bread-recipes; grain-free-bread-recipes; nut-free; dairy-free; yeast-free; paleo-bread; fodmap-recipes; sugar-free & egg-free.
In Abundance, Tania has done all the hard work for you all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it.
After nearly forty years, Pedro Subijana, the three-star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. This movement planted the seed of what was to become the avant-garde of Spanish gastronomy. Recipes were updated but always based on respect for Basque tradition and the best possible local produce. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His continued devotion to his profession leads him to change the menus at his restaurant every two months. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over Concha Bay, the island of Santa Clara and the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the world. Here in this visually stunning edition you will find some of the culinary creations of Akelare from the last ten years and also excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team. Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine.