Richard Bertinet takes you on a journey of development, so that once you have mastered the simple recipes, you can use them to create more innovative and advanced creations. All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the ...
There is only one way to lose weight - eat less. This cookbook does not involve any calorie counting, refer to a pre-calculated index, exclude essential foods or worse still, limit the selections of food allowed. There is one simple rule: delicious and perfectly balanced Japanese-inspired meals are to be eaten with chopsticks, which naturally ...
Salads are at long last taking center stage in the kitchen and around the table. Not just a side dish anymore, they have become light, wholesome meals that satisfy even the heartiest of appetites, showcasing seasonal vegetables, grilled meats, cheeses, and more. In Salads, celebrated chef Peter Gordon provides endless inspiration for the perfect ...
- Provides expert information from Indian-born Manisha Gambhir Harkins, the Guild of Food Writers' Food Journalist of the Year in 1999- So many delicious recipes that you-will never tire of tomatoes- Great for summer entertaining
London chef Jean-Christophe Novelli presents enticing recipes--each of which is given in two versions: one to make at home, and one that's elaborate enough for restaurant use.
This is an introduction to modern Vietnamese cooking, as pioneered by chef Mark Read at Bam-bou in London. Recipes range from the traditional such as sour green mango salad, baked fillet of lemon sole in banana leaf, or pho-bo soup to the divine decadence of crispy quail with watercress and tamarind or chocolate and lemongrass mousse. Due to the ...
All too often when preparing a meal, we give little or no thought to what vegetables we should serve with our meat, chicken or fish and the end result is an unappetising side course that does little to delight the eye or the palate. In his new book, acclaimed chef, Peter Gordon, showcases vegetables and brings them firmly centre stage as the main ...
- 30 easy-to-follow recipes for melt-in-your-mouth sweet dishes from all over Italy- Maxine Clark, author of the highly successful "Tarts: Sweet and Savory, offers recipes for gelato and ice cream, cookies, cakes, and all the time-honored sweet treats of Italy- These tempting desserts are beautifully photographed by acclaimed photographer Jean ...
Over eighty recipes from Momo, one of London's most fashionable restaurants, together with sumptuous photography and photography and an atmospheric text, recreate the sexy and mysterious flavours of North African life and cuisine. The Momo Cookbook contains eighty-eight authentic North African recipes which allow the reader to make these spicy and ...
A celebration of the world's greatest chilled dessert, this book focuses on the specifically Italian origins of ices. Many would later claim ices as their own, but gelati, sorbetti, granite and many more sweet treats from the icebox all had their beginnings in Italy. Cornettos overloaded with softly melting scoops of flavoursome heaven did not ...
This creative approach to baking and decorating is a breath of fresh air for cookie baking. Combining favourite flavours with clever shapes and stylish decoration, cookies are suddenly cool again. With a selection of different doughs and ideas for cute designs, these cookies are ideal for every occasion from casual snacks to gifts, decorations and ...
Spanish food has taken the culinary world by storm, and the food of northern Spain represents the best the Iberian peninsula has to offer. These regions produce wonderful raw ingredients, which the home cooks of Spain have long used to create classic dishes like Romesco and Alioli, and modern-day chefs have rediscovered in order to bring Spanish ...
Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine. "Lemongrass and Lime" introduces modern Vietnamese cooking as pioneered by chef Mark Read. Includes insight into food traditions, a detailed guide to ingredients, and over 70 recipes.
Often neglected or misunderstood, flavourings are the key to successful and simple cooking. This book brings together contemporary trends in an attempt to create new ways of introducing flavours to cookery.
A selection of the best of Peter Gordon's recipes from "New Zealand House and Garden". It contains a diverse and often eclectic range of recipes for all occasions, featuring new ways with vegetables, innovative salads and a selection of meat and seafood dishes. Desserts and other tempting sweet treats are also included - all of which should ...
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