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Author: Janice Anderson
Publisher:
ISBN: 9781405311649
Category : Cookery
Languages : en
Pages : 224
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Book Description
Rediscover real food with real taste by knowing what's in season when and what to cook to make the most of it. Produced in association with Waitrose Food Illustrated magazine, Food for All Seasons features over 120 sumptuously illustrated mouthwatering recipes for family meals or a great night in with friends. This is your ultimate guide to eating the tastiest food, all year round.
Author: Janice Anderson
Publisher:
ISBN: 9781405311649
Category : Cookery
Languages : en
Pages : 224
Get Book
Book Description
Rediscover real food with real taste by knowing what's in season when and what to cook to make the most of it. Produced in association with Waitrose Food Illustrated magazine, Food for All Seasons features over 120 sumptuously illustrated mouthwatering recipes for family meals or a great night in with friends. This is your ultimate guide to eating the tastiest food, all year round.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 716
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Book Description
Author: Waitrose Cookery School
Publisher: Simon & Schuster Limited
ISBN: 9781849837644
Category : Cooking
Languages : en
Pages : 0
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Book Description
Ever wished you knew how to fillet a fish or joint a chicken; or how to make sweet pastry or an authentic tagine? This book brings you the collected wisdom of the Waitrose Cookery School chefs, who share their know-how, pass on their passion for fresh ingredients, and make cooking fun! There are step-by-step guides to nifty techniques, clear descriptions of ingredients and how they perform and, of course, a collection of mouth-watering recipes that run the gamut from simple suppers to fine dining and everything in between. Asian-inspired dishes, roasts, exotic stews, fresh salads, pasta, delicious desserts - whatever your level of expertise, once you master the skills you will soon be preparing sumptuous spreads for family and friends.
Author: Orlando Murrin
Publisher: Ryland Peters & Small
ISBN: 1788794095
Category : Cooking
Languages : en
Pages : 418
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Book Description
Two's Company is a book with a positive message that cooking for two is exciting, fun and worthwhile. More than that – free from the demands of family or guests, liberated from a strict timetable, you can follow your mood, whether you fancy something homey, a fake-away or a creative culinary adventure. There is a major gap in the market for a mainstream cookbook for two, providing inspiration for couples, friends and flat-sharers who enjoy cooking and eating at home. Most of those cooking for two are forced either to scale down recipes or repeatedly contend with a fridge full of leftovers. Supermarkets have identified this trend, and provide a lavish choice of ready meals aimed at twosomes. But there is still a lack of inspiration for those of us who want to cook something fresh from scratch for a partner or friend. Here Orlando Murrin not only brings you original recipes but sets out the different 'rules' to consider when cooking for two. He suggests ways to shop sensibly to minimize waste and shares ingenious tips for shortcuts and techniques, gleaned from working with professional chefs and food stylists.
Author: OEZLEM. WARREN
Publisher:
ISBN: 9781912031948
Category :
Languages : en
Pages : 304
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Book Description
Author: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee
Publisher: The Stationery Office
ISBN: 0215073312
Category : Political Science
Languages : en
Pages : 64
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Book Description
The UK is currently 68% self-sufficient in foods which can be produced at home, but this key indicator has declined steadily over the past 20 years, from 87%. The report says the biggest long-term challenge to food production systems is the impact of extreme weather events resulting from climate change. The Committee supports the idea of 'sustainable intensification' - producing more food with fewer resources - and calls on Defra to stem decline in UK self-sufficiency and deliver more resilience in the UK food system. It notes that for key cereal crops, for example wheat, yield levels have not increased for over 15 years. Other recommendations include: supermarkets to shorten supply chains to reduce threats of disruption; UK farmers to extend seasonal production of fresh fruit and vegetables in coordination with the Agricultural and Horticultural Development Board, and local and central Government; Government to reduce dependence on imported soybean for animal feed, as increased demand for protein from emerging economies threatens current supply lines; and Government to produce a detailed emissions reduction plan for the UK agricultural sector. The Committee welcomes the Government's new £160 million AgriTech Strategy to translate technological ideas into farm practice but warns that current funding levels are insufficient. The Government must also lead a public debate to counter food safety fears among consumers about GM foods and ensure a more evidence-based approach to EU licensing of GM crops. New farmers are needed in the sector, to ensure that farming has a future in the UK.
Author: Tristram Stuart
Publisher: W. W. Norton & Company
ISBN: 9780393077353
Category : Nature
Languages : en
Pages : 480
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Book Description
The true cost of what the global food industry throws away. With shortages, volatile prices and nearly one billion people hungry, the world has a food problem—or thinks it does. Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food—enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market. But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Waste traces the problem around the globe from the top to the bottom of the food production chain. Stuart’s journey takes him from the streets of New York to China, Pakistan and Japan and back to his home in England. Introducing us to foraging pigs, potato farmers and food industry CEOs, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. The journey is a personal one, as Stuart is a dedicated freegan, who has chosen to live off of discarded or self-produced food in order to highlight the global food waste scandal. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis—and what we can do to fix it.
Author: Kelly Boyer Sagert
Publisher: Bloomsbury Publishing USA
ISBN: 0313085226
Category : Social Science
Languages : en
Pages : 283
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Book Description
Few conventions were left unchallenged in the 1970s as Americans witnessed a decade of sweeping social, cultural, economic, and political upheavals. The fresh anguish of the Vietnam War, the disillusionment of Watergate, the recession, and the oil embargo all contributed to an era of social movements, political mistrust, and not surprisingly, rich cultural diversity. It was the Me Decade, a reaction against 60s radicalism reflected in fashion, film, the arts, and music. Songs of the Ramones, the Sex Pistols, and Patti Smith brought the aggressive punk-rock music into the mainstream, introducing teenagers to rebellious punk fashions. It was also the decade of disco: Who can forget the image of John Travolta as Tony Manero in Saturday Night Fever decked out in a three-piece white leisure suit with his shirt collar open, his hand points towards the heavens as the lighted disco floor glares defiantly below him? While the turbulent decade ushered in Ms. magazine, Mood rings, Studio 54, Stephen King horror novels, and granola, it was also the decade in which over 25 million video game systems made their way into our homes, allowing Asteroids and Pac-Man games to be played out on televisions in living rooms throughout the country. Whether it was the boom of environmentalism or the bust of the Nixon administration and public life as we knew it, the era represented a profound shift in American society and culture.
Author: Joe Wicks
Publisher: Pan Macmillan
ISBN: 1509836101
Category : Cooking
Languages : en
Pages : 272
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Book Description
Easy and quick 30-minute recipes from Britain's best-loved healthy chef and the nation's favourite PE teacher, Joe Wicks. Bestselling author Joe Wicks, aka The Body Coach, presents this gorgeous book featuring more than a hundred nutritious recipes that are perfect for sharing. Proving once again that you don't need loads of time to cook great food, Joe’s 30-Minute Meals is packed with everyday healthy dishes that you'll want to make, time and time again. Most chapters are simply organized by main ingredient, making it easy to find a recipe for every occasion. Every recipe is labelled as either reduced-carb or carb-refuel, which makes this book a brilliant addition for those already familiar with Joe's popular Lean in 15 eating structure (carbs following workouts or on active days), but the meals are also enjoyable and tasty for all, whether you are following Joe's plan or not. If you're looking for a crowd-pleasing lunch like the Bang Bang Chicken Stir-Fry or something tasty to chuck in the oven at the end of a long day such as Joe’s Sausage and Mushroom Pie, Joe's 30-Minute Meals makes it easy to make a fuss-free, tasty plate of food, every single day. The man who kept the nation moving during lockdown, Joe has sold more than 3 million books in the UK alone. He has more than 4 million followers on social media, where fans share their journeys towards a leaner, fitter lifestyle. All of his books have been non-fiction number one bestsellers.
Author: Fergus Henderson
Publisher: Harper Collins
ISBN: 0062013203
Category : Cooking
Languages : en
Pages : 226
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Book Description
The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.
