Author: Publisher:
ISBN: 9781684600267
Category :
Languages : en
Pages :
Book Description
2020 Beaches
Author: No-Cook, No-Fuss Cookbook
Author: Orlando MurrinPublisher: Walrus Books
ISBN: 9781552855348
Category : Cooking
Languages : en
Pages : 0
Book Description
Innovative entertaining with style but without turning on the stove.
Business Benefits Through Programme and Project Management
Author: Great Britain. Office of Government CommercePublisher: The Stationery Office
ISBN: 9780113310258
Category : Business & Economics
Languages : en
Pages : 108
Book Description
Successful business organisations need to be able to manage the process of change effectively in order to ensure that the benefits of planned projects and long-term strategies are realised. PRINCE2 (Projects in Controlled Environments) provides a structured project management framework for all types of projects, and is widely recognised by the UK government as well as throughout the private sector. This book contains best practice guidance for senior managers on how to delegate the planning and implementation of projects whilst remaining in overall strategic control, in order to successfully deliver desired business benefits.
Cooking in Provence
Author: Alex MackayPublisher: Random House
ISBN: 144811862X
Category : Cooking
Languages : en
Pages : 294
Book Description
Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich; a man she has described as having a 'rare and special gift' for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat' Saisions then as Director of Blanc's cookery school, in 2000, Alex and photographer Peter Knab opened Le Baou d'Infer, a cookery school in the heart of the Provencal countryside. Cooking in Provence is a collection of recipes born out of this experience - dishes cooked by Alex and his students and inspired by their love not just of the intoxicating flavours and food of the region, but its way of life. The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Niçoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse, authentically evoking the region's unique identity. Peter Knab's stunning photographs sit alongside Alex's vivid descriptions of the scenery, markets and people. Together they conjure a vision of Provence and the food integral to the region - from the fish caught along its beautiful coastline, to the aromatic herbs and vegetables harvested from its fields and the fruit grown in its orchards. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth and beauty of Provence itself.
Quick Short Recipe Cookbook
Author: Murdoch Books StaffPublisher:
ISBN: 9780864114433
Category : Cooking
Languages : en
Pages : 111
Book Description
This cookbook provides quick, short recipes for the cook in a hurry. Each of the over 100 recipes features colour photographs. Each recipe is rated for ease of preparation, for ease of use and understanding. There is also an indication of how long a dish will take to prepare.
Cooking for Friends
Author: Fiona WilliamsPublisher:
ISBN: 9780572023096
Category : Cookery
Languages : en
Pages : 0
Book Description
New Food for Thought
Author: Jane StimpsonPublisher: Andre Deutsch Limited
ISBN: 9780233050713
Category : Cooking
Languages : en
Pages : 255
Book Description
Food for Thought has stood in the heart of London’s Convent Garden for nearly 30 years, maintaining a reputation for innovative and delicious vegetarian food within a quirky and friendly, family-run atmosphere. The basic formula has not changed in those three decades, but the role of vegetarianism has. More and more people are turning to vegetarian food for health reasons. Gone are the days of traditional pulses and meat substitutes: vegetarian eating now offers a deliciously healthy way to enjoy food. First published in 1994, New Food For Thought offered over 150 of the most popular recipes served in the restaurant. This edition is fully revised and updated to reflect the slight changes in the restaurant’s menus. Every single chapter includes brand new dishes; the existing recipes have been simplified to require fewer ingredients, and there is a whole new chapter of Food For Thought’s popular specials, offering mouthwatering recipes for occasion dining. From quick stir fries to gourmet meals, sumptuous cakes and desserts to vegan and wheat-free dishes, this book draws on vegetarian cooking from all over the globe using fresh ingredients all readily available from your local supermarket. It proves, yet again, that vegetarian cooking is an appetizing, healthier option for converts and carnivores alike. Includes dual measures.
Naturally Balanced Cooking
Author: Peter VaughanPublisher: Foulsham
ISBN: 9780572028268
Category : Cooking
Languages : en
Pages : 0
Book Description
With a sharp eye on the realities of our busy lives, the author creates delicious recipes packed with optimum-energy ingredients. He includes recipes for Roasted Couscous with Peppers and Sweetcorn, and Mushroom Fricasee with Cranberry and Creme Fraiche.
New Scottish Cookery
Author: Nick NairnPublisher: BBC Worldwide Publishing
ISBN: 9780563534532
Category : Cookery, Scottish
Languages : en
Pages : 0
Book Description
In the culinary world, Scotland is renowned for the quality of its ingredients. Nick Nairn creates a mouth-watering collection of recipes combining Scottish ingredients.
Fast and Fresh
Author: Louise PickfordPublisher: Ryland Peters & Small
ISBN: 9781849758574
Category : Cooking
Languages : en
Pages : 0
Book Description
Over 80 quick and easy recipes for today's busy cook, using fresh, affordable, and simply delicious ingredients. Over 80 quick and easy recipes for today's busy cook, using fresh, affordable and simply delicious ingredients. At the end of a busy day, or in the middle of a lazy weekend, it’s easy to opt for takeaways and convenience foods—never as nice as the food we cook ourselves. What if you could prepare a delicious meal in the time it takes to order and collect that takeaway? Fast & Fresh gives recipes that can be prepared in minutes – others are on the table in less than half an hour. Try Starters, Vegetarian and Sides, Eggs and Cheese, Fish and Seafood, Meat and Poultry, Pasta, Rice and Noodles, Bread and Pizza, Sweet Things, and Drinks. There is also a great section on Basics (stocks, sauces, dressings and more) and good advice on shopping and what to keep in the fridge and larder to save time.
