Altri libri che potrebbero interessarti

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  Two's Company: Simple

  Orlando Murrin

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  'We're all looking for quick routes to great dishes and Orlando Murrin does it so well in this beautiful cookbook.' Tom Kerridge
  
  'Two's Company is a wonder and having a version that is "simple" is just even more appealing. Perfect for people who love great food but want less stress in the kitchen.' Georgina Hayden
  
  75 deliciously simple recipes, offering advice and guidance on the easiest and quickest ways to feed two people without missing out on flavour or excitement.
  
  Following the success of Two's Company, this time Orlando Murrin turns his attention to super simple food designed for two people to share. He brings 75 more recipes to the table, encompassing everything from week-night quick fixes and easy-yet-impressive mains, to indulgent desserts. These speedy, often all-in-one, recipes have been carefully created so that there are minimal leftovers or half-finished packets of ingredients, making cooking for two easier and more cost effective than ever before. Whether you're craving comfort or looking for something special, need a 'store-cupboard winner' or something to satisfy your sweet tooth, Two's Company: Simple is the perfect resource for anyone who wants to make cooking for a pair both stress-free and enjoyable.

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  Outlandish - Fuel Your Epic

  Morgan Sjogren

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  “Besides drooling over the gorgeous photos, it is guaranteed that you will salivate over the recipes that accompany each adventure and hopefully utilize Morgan’s sustainable outdoor cooking tips.” ?American Trail Running Association Outlandish is a sun-soaked starter manual to fueling your own epic, equal parts fuel for the body and food for the soul.  In this guide, the canyoneering wordsmith and adventurer Morgan Sjogren shows how outdoor adventure can become your lifestyle. Through her riveting personal stories, flavorful recipes, and the book’s gotta-go-there photographs, Sjogren shares her advice and lessons learned from years exploring the desert Southwest while living out of her canary-yellow Jeep Wrangler. Outlandish is a gorgeous guide to a more adventurous life. In Outlandish, Sjogren shows how to sleep better in a car, build a cooking fire, overcome calamity, repurpose bacon grease, leave no trace, sun-dry tomatoes on your car hood, cook food on a hot engine block, and select practical gear for your tailgate kitchen. Equipped with little more than Outlandish, a backpacking stove, a cooler, and a few staple foods, you can seek out your own adventures fueled by Sjogren’s inspiring outdoor lifestyle as well as her favorite burritos, dandelion salads, campfire blondies, and prickly pear margaritas. Sjogren offers up dozens of recipes that draw from the places she’s been?Sedona, Bears Ears, Yosemite, Silverton, Utah?and help her tell intoxicating tales of exploration and mishap. There are taco recipes remembered from the highest mountain in Mexico and “50 Shades of Burritos” with flavors taken from around the Four Corners. This smart and meaningful guide comes straight from the Utah canyon country and deserts of Arizona to share lessons learned from a life lived in wilderness. Sjogren’s exhilarating guide will stoke your desire for adventure while offering tools, tips, and tricks that can help you launch your epic.

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  How to Jug a Hare - The...

  Sarah Rainey

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  Featuring a forward by a bestselling food writer from The Telegraph, this collection from the newspaper’s archives celebrates all things culinary. 
   
  The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public’s interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it. 
   
  Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Contributions from literary figures and their kitchens such as A.S. Byatt, sit beautifully alongside the slightly less erudite but equally wonderful entries that are a snapshot into the era they were written. 
   
  The hidden gems of the past include interviews with “up-and-coming” chefs including Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the “new” trend of coffee houses. 
   
  Sometimes preventing hollandaise from splitting when you are sweating in a hot kitchen is just not worth it. So take some time out, sit down and read about what Mary Berry did before Great British Bake Off, how Heston Blumenthal wasn’t the first person to make weird flavours of ice cream and the trade tips from the perennially progressive Elizabeth David. 
   
  With a foreword by food journalist and author Bee Wilson, this collection is the perfect gift for your favorite foodie or home chef.

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  Cook School - More than 50 fun...

  Amanda Grant

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  "Cook School is a practical and inspiring cookery book for young children. Parents will be thrilled by the skills their children will develop." Marguerite Patten, CBE Children's reading books, toys and games are often targeted at specific age groups, and this new book by 'one of the country's leading children's food educators', Amanda Grant teaches core cooking skills designed for children aged 3-5 years, 5-7 years and 7-10 years. Each skill is presented at the stage when a child's development, self-confidence and independence are ready. With plenty of step-by-step photographs for children to follow and easy, tasty and fun recipes that they will love to learn, this is an invaluable book for parents to help teach their kids practical kitchen skills that will remain useful throughout life. As well as explaining hygiene and kitchen safety, there are more than 50 recipes specially suited to particular age groups. Amanda Grant is a food writer, broadcaster and mother of three young children. She has written many books, mostly specializing in children's food and nutrition including Healthy Lunchboxes for Kids and Grow It, Cook It with Kids, both published by Ryland Peters & Small. She adapted and wrote the recipes for The Silver Spoon for Children (published by Phaidon). She is the food expert for Sainsbury's Little Ones magazine and writes for several other publications. Amanda is on the committee for the first ever dedicated Children's Food Festival and travels the country teaching children about good food and nutrition. Her television credits include her own series Power Food and BBC2's Food and Drink. To keep up to date with Amanda's news, take a look at www.amandagrant.com

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  500 Low-Cholesterol Recipes -...

  Dick Logue

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  Recipes for a heart-healthy diet without sacrificing flavor, with nutritional guidance on reducing trans and saturated fats and high cholesterol foods. 
   
  A low-cholesterol cookbook that offers practically the full spectrum of flavors for the tastebuds! 500 Low-Cholesterol Recipes proves that cutting cholesterol doesn’t mean cutting taste or variety—or spending hours in the kitchen on complicated recipes. Packed with everything from savory stews to sweet treats, you’ll find low-cholesterol versions of all the foods you thought you had to give up, like mouthwatering burgers, fluffy omelets, and creamy desserts. You’ll also find a wide array of international cuisines, from Cajun and Mexican to Italian and Asian. Make staying on the low-cholesterol course easy—and delicious!—with 500 Low-Cholesterol Recipes.

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  My Portugal - Recipes and Stories

  George Mendes

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  “With crisp, toothsome images of the dishes and postcard-worthy shots of Portugal, Mendes’s collection is an inspired, loving tribute to the country.” —Publishers Weekly (starred review)   Chef-restaurateur George Mendes introduces us to the world of Portuguese cuisine, offering 125 mouthwater­ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes’s recipes from his Michelin-starred New York restaurant, Aldea, such as his signature Duck Rice and Garlic Seared Shrimp with his takes on classic Portuguese dishes such as Salt Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more.   His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes us on an unforgettable journey.   “His cuisine is filled with the intensely satisfying flavors of a casual Portuguese feast—updated with a beautifully modern presentation and technique du jour”—Daniel Boulud

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