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Author: Stork
Publisher: Random House
ISBN: 1473573041
Category : Cooking
Languages : en
Pages : 203
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Book Description
The century's best kept secret to baking. This mouthwatering cookbook celebrates one hundred years of baking with Stork, Britain's best-loved margarine brand. Stork is a favourite with both the Queen and the Queen of Baking: Mary Berry, who has been singing the praises of this timeless brand for years. After a century at the heart of British baking, Stork shares their tips for bringing out the best in your creations, with recipes for cakes, biscuits, and other delicious teatime treats! This book reflects Stork's rich history while highlighting its innovative spirit, with recipes for everything from a scrumptious Victoria Sponge to a delectable Vegan Chocolate Cake. Between its traditional holiday bakes and dairy-free delicacies, there is something in here for everyone!
Author: Stork
Publisher: Random House
ISBN: 1473573041
Category : Cooking
Languages : en
Pages : 203
Get Book
Book Description
The century's best kept secret to baking. This mouthwatering cookbook celebrates one hundred years of baking with Stork, Britain's best-loved margarine brand. Stork is a favourite with both the Queen and the Queen of Baking: Mary Berry, who has been singing the praises of this timeless brand for years. After a century at the heart of British baking, Stork shares their tips for bringing out the best in your creations, with recipes for cakes, biscuits, and other delicious teatime treats! This book reflects Stork's rich history while highlighting its innovative spirit, with recipes for everything from a scrumptious Victoria Sponge to a delectable Vegan Chocolate Cake. Between its traditional holiday bakes and dairy-free delicacies, there is something in here for everyone!
Author: Stork Cookery Service
Publisher:
ISBN: 9780901874061
Category : Cookery
Languages : en
Pages : 160
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Book Description
Author: Leif Mannerström
Publisher:
ISBN: 9789151850252
Category : Cooking
Languages : en
Pages : 0
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Book Description
After fifty years at the stove in Sweden and abroad, prize-winning celebrity chef Leif Mannerstrom comes back to his roots. In The Art of Home Cooking, he has collected his experience and hints from the cooking he loves most of all"Swedish home cooking.
Author: Sandra Oliver
Publisher: Down East Books
ISBN: 1608931978
Category : Cooking
Languages : en
Pages : 280
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Book Description
Residing on Maine's Islesboro Island, Sandra Oliver is a revered food historian with a vast knowledge of New England food history, subsistence living, and Yankee cooking. For the past five years, she has published her weekly recipes column, "Tastebuds", in the Bangor Daily News. The column has featured hundreds of recipes—from classic tried-and-true dishes to innovative uses for traditional ingredients. Collecting more than 300 recipes from her column and elsewhere, and emphasizing fresh, local ingredients, as well as the common ingredients found in most kitchens, this volume represents a new standard in home cooking.
Author: Mimi Thorisson
Publisher: Clarkson Potter
ISBN: 0804185603
Category : Cooking
Languages : en
Pages : 304
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Book Description
With beguiling recipes and sumptuous photography, A Kitchen in France transports you to the French countryside and marks the debut of a captivating new voice in cooking. "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.
Author: Rukmini Iyer
Publisher: Random House
ISBN: 1473565790
Category : Cooking
Languages : en
Pages : 231
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Book Description
'I love Rukmini Iyer's books' Judy Murray, OBE | 'I was so impressed' Aldo Zilli | 'Delicious, crowd-pleasing recipes' The Culture Whisper 10 MINUTES PREP. 30 MINUTES IN THE OVEN. Cook quick, delicious and nutritious one-tin meals that take the pressure off dinner. The Quick Roasting Tin contains 75 new all-in-one tin recipes from quick weeknight dinners to at-home lunchboxes and family favourites. All meals take just 10 minutes to prep, and no longer than 30 minutes in the oven. Just chop a few ingredients, pop them into a roasting tin, and kick back while the oven does the work. This book is perfect for anyone who wants fresh, delicious, hassle-free food and minimal washing up! Brilliant for making food easy and delicious this summer. INDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOW.
Author: Gordon Hamersley
Publisher: Broadway
ISBN: 9780767912761
Category : Cookery, American
Languages : en
Pages : 0
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Book Description
Bistro cooking—bold and full-flavored—is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley’s Bistro in Boston helps home cooks bring these classic dishes into their own kitchens. Bistro Cooking at Home offers a complete menu of versatile selections for cooks who crave sophisticated but easy-to-prepare comfort food. Many of the dishes allow for “walk-away cooking,” such as stews, roasts, or braises. And many of these same dishes taste best if prepared a day or two ahead, making entertaining foolproof. Although the accent is French, dishes such as hamburgers stuffed with blue cheese and Pear Cranberry Crumble reflect Gordon Hamersley’s all-American roots. Start a bistro meal at home with Hamersley’s classic Onion Soup au Gratin or signature Wild Mushroom and Roasted Garlic Sandwich. For a main course there is roast chicken (you can cook it ahead and reheat it under the broiler), New England Bouillabaisse with Rouille and Croutons, or Moroccan lamb shanks. Pasta, polenta, and risotto are given French finesse in dishes such as Lemon-Scented Risotto with Morels and Chives and Oven-Baked Penne with Onions, Walnuts, and Goat Cheese. The Savory Tarts, Gratins, and Galettes chapter holds such richly satisfying dishes as Portobello Mushroom and Roquefort Galette or Creamy Bistro Potato and Leek Gratin, each practically a meal in itself. Even vegetables are made exciting in dishes ranging from Roasted Artichokes with Garlic and Pancetta Bread Crumbs to Garlicky Mashed Potato Cakes. Bistro-inspired desserts include Maple Crème Brûlée, Profiteroles with Easy Chocolate Sauce, and a dense Chocolate Truffle Cake. All the main dishes are accompanied by knowledgeable, down-to-earth wine recommendations from Fiona Hamersley, Gordon’s wife, who runs the wine service at the restaurant. With the Hamersleys’s expert guidance every step of the way, you can re-create the romance of bistro dining—at home.
Author:
Publisher:
ISBN: 9780862838706
Category : Baking
Languages : en
Pages : 0
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Book Description
Author: Karen Burns-Booth
Publisher: Passageway Press
ISBN: 9781334999123
Category :
Languages : en
Pages : 406
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Book Description
Part travel diary, part memoir, part history, and all cookbook, Lavender & Lovage is an invitation from Karen Burns-Booth to join her on a personal culinary journey through the memories of the places she has lived and visited. Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. They showcase the breadth and depth of her travel. Karen has lived and travelled all over the world and has brought some of her favourite recipes, experiences, and memories to share here with her readers. Karen focuses on the best of traditional recipes, preserving the ways of eating that kept our ancestors healthy, a vital contribution to the modern food landscape. If you would like to see the old made new again, to taste slow food instead of fast, to make food personal yet international, you will find it here.
Author: Cindy Mushet
Publisher: Andrews McMeel Publishing
ISBN: 0740773348
Category : Cooking
Languages : en
Pages : 468
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Book Description
As the second title in Sur LaTable's namesake cookbook series, "The Art & Soul of Baking" focuses on the largest specialty demographic within the culinary market--baking.
