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Author: Ed Smith
Publisher: Hachette UK
ISBN: 1473678692
Category : Cooking
Languages : en
Pages : 320
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Book Description
'Like the market, the book is exciting, instructive, seductive and inspirational.' -Claudia Roden _____________ An essential gift for the keen cook in your life. Borough Market is the beating heart of London's food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce. This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations. Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autumn; or Clementine sponges with cranberry sauce in winter? Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips, straight from the artisan producers, that will change how you cook for ever. Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar. _____________ THE PERFECT SPRING MENU Globe artichokes with lemon and herb butter One of the easiest and best ways to enjoy an artichoke is to cook and consume the whole thing - dip the petals into the herby butter and suck them as you work your way towards the tender heart in the middle. Lamb meatballs in pea and herb broth Perfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas. Mango and passion fruit posset An irresistible combination of sweet mango and sharp passion fruit, this posset is even more enjoyable if served with a buttery biscuit or tuile.
Author: Ed Smith
Publisher: Hachette UK
ISBN: 1473678692
Category : Cooking
Languages : en
Pages : 320
Get Book Here
Book Description
'Like the market, the book is exciting, instructive, seductive and inspirational.' -Claudia Roden _____________ An essential gift for the keen cook in your life. Borough Market is the beating heart of London's food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce. This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations. Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autumn; or Clementine sponges with cranberry sauce in winter? Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips, straight from the artisan producers, that will change how you cook for ever. Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar. _____________ THE PERFECT SPRING MENU Globe artichokes with lemon and herb butter One of the easiest and best ways to enjoy an artichoke is to cook and consume the whole thing - dip the petals into the herby butter and suck them as you work your way towards the tender heart in the middle. Lamb meatballs in pea and herb broth Perfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas. Mango and passion fruit posset An irresistible combination of sweet mango and sharp passion fruit, this posset is even more enjoyable if served with a buttery biscuit or tuile.
Author: Ed Smith
Publisher: Hodder & Stoughton
ISBN: 1473678692
Category : Cooking
Languages : en
Pages : 320
Get Book Here
Book Description
'Like the market, the book is exciting, instructive, seductive and inspirational.' -Claudia Roden _____________ An essential gift for the keen cook in your life. Borough Market is the beating heart of London's food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce. This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations. Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autumn; or Clementine sponges with cranberry sauce in winter? Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips, straight from the artisan producers, that will change how you cook for ever. Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar. _____________ THE PERFECT SPRING MENU Globe artichokes with lemon and herb butter One of the easiest and best ways to enjoy an artichoke is to cook and consume the whole thing - dip the petals into the herby butter and suck them as you work your way towards the tender heart in the middle. Lamb meatballs in pea and herb broth Perfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas. Mango and passion fruit posset An irresistible combination of sweet mango and sharp passion fruit, this posset is even more enjoyable if served with a buttery biscuit or tuile.
Author: Mark Riddaway
Publisher: Hodder Paperbacks
ISBN: 9781529349733
Category :
Languages : en
Pages : 0
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Book Description
One of The Times Books of the Year 2020 _____________ 'Fascinating and entertaining - a pleasure to read.' Claudia Roden As a nation of food-lovers we have been munching on fruit and veg, drinking tea and coffee and adorning our dishes with oils and spices for generations, but have you ever stopped to wonder how our most beloved foods came to be the way they are now? In this series of enlightening and highly entertaining essays, award-winning food writer Mark Riddaway travels back through the centuries to tell the fascinating, surprising and often downright bizarre stories of some of the everyday ingredients found at London's Borough Market. Discover how the strawberries we eat today had their roots in a clandestine trip to South America by a French spy whose surname happened to be Strawberry, why three-quarters of Britain's late-18th-century intake of tea was sold on the black market, and what Sigmund Freud found so fascinating about eel genitalia. From the humble apples and onions that we've grown on these shores for centuries, to more exotic ingredients like cinnamon and bananas that travel from across the world to finesse our food, Borough Market: Edible Histories offers a chance to digest the charming stories behind every last morsel.
Author: Aleksandra Crapanzano
Publisher: Ten Speed Press
ISBN: 1607748142
Category : Cooking
Languages : en
Pages : 322
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Book Description
From an award-winning food writer comes this intimate portrait of London—the global epicenter of cuisine— with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems—all lovingly adapted for the home kitchen. Once known for its watery potatoes, stringy mutton, and grayed vegetables, London is now considered to be the most vibrant city on the global food map. The London Cookbook reflects the contemporary energy and culinary rebirth of this lively, hip, sophisticated, and very international city. It is a love letter to the city and an insider's guide to its most delicious haunts, as well as a highly curated and tested collection of the city's best recipes. This timeless book explores London's incredibly diverse cuisine through an eclectic mix of dishes, from The Cinnamon Club's Seared Aubergine Steaks with Sesame and Tamarind to the River Cafe's Tagliatelle with Lemon, and from Tramshed's Indian Rock Chicken Curry to Nopi's Sage and Cardamom Gin. Striking the perfect balance between armchair travel and approachable home cooking, The London Cookbook is both a resource and keepsake, a book as much for the well-travelled cook as for the dreaming novice.
Author: Justin Gellatly
Publisher: Penguin UK
ISBN: 0241978785
Category : Cooking
Languages : en
Pages : 497
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Book Description
Master bread and pastry at home - from sourdough to pizza, croissants to doughnuts Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more. Now, using this book, you can too, from the comfort of your own home. Divided by country, including English, French, Italian and Nordic, there are chapters on sourdough, gluten-free baking, flatbreads and - of course - doughnuts. Learn everything you need to know to make Justin's famed 'pillows of joy', from the classic vanilla custard to salted honeycomb. Fun, practical and designed to take you from beginner to artisan, Baking School will fill your heart and home with the glorious smell of homemade bread. ____________________________ PRAISE FOR BREAD, CAKE, DOUGHNUT, PUDDING: 'When you need a wise, witty presence when your loaf has gone over to the Dark Side, Gellatly is your Yoda' Guardian 'This book is as good for slavering over as it is to cook from' Nigella Lawson 'Best of the batch . . . Gellatly's sourdough is without peer in London' Independent
Author: Fran Warde
Publisher: Mitchell Beazley
ISBN: 184533972X
Category : Cooking
Languages : en
Pages : 379
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Book Description
Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
Author: Tim Siadatan
Publisher: Random House
ISBN: 1473524911
Category : Cooking
Languages : en
Pages : 423
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Book Description
'This is the book I've been waiting for' Nigel Slater Master the British take on Italian cooking from one of London's brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights. Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo's sister restaurant Padella, this is food that brings people together. 'Food filled with emotion and cooked with heart. There are few people I'd rather cook for me' Anna Jones 'Trattoria-style cooking at its finest' Stylist 'Now you can make Siadatan's very good food at home' The Times
Author: Ed Smith
Publisher: Hardie Grant Publishing
ISBN: 1787135802
Category : Cooking
Languages : en
Pages : 658
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Book Description
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022 Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2022) Observer Food Monthly top 20 food books of 2021 Waterstones best food and drink books 2021 Longlisted for BBC Radio 4 The Food Programme Cookbooks of the Year 2021 A deliciously inviting book, crammed with recipes that had me reaching for the post-it notes! - Nigella Lawson The recipes will dazzle and delight. - Nigel Slater Once again, Ed Smith has done something really smart. Cooking the flavours we are craving in any given moment, the resulting book feels so novel and fresh. Ed's writing is thoughtful and conversational; his recipes confident and delicious. - Yotam Ottolenghi 6 Flavour Profiles. Over 100 recipes. Every craving covered. Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that’s influenced by mood, season, weather, memory, occasion, outside events and internal feelings. Ed Smith helps his readers home in on their cravings (whatever the reason for them) by organising his recipes within six cleverly conceived flavour profiles: fresh and fragrant chilli and heat tart and sour curried and spiced rich and savoury; and (best of all?) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and puddings. Think of fermented and fresh tomato salad with feta for when both sun and cook are already smiling; or lamb chops with cacio e pepe white beans if in need of a re-set; the likes of 'nduja spatchcock chicken, should a tickle of chilli be in order; or curried brisket noodles to meet spice needs. Whether we want snap and crunch or velvet softness, sharp citrus or warming aromatics, or just something involving bubbling, molten cheese, CRAVE presents a fresh take on seasonal cookery, but goes beyond that too — acknowledging core instincts and base itches, and so delivering recipes you’ll want to make every day of the week, whatever the weather or mood.
Author: Marcus Verberne
Publisher: Bloomsbury Publishing
ISBN: 1472935497
Category : Cooking
Languages : en
Pages : 322
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Book Description
Roast restaurant is a champion of British cooking and Britain's farmers and producers. Located in the foodie mecca of Borough Market, this award-winning, unique restaurant celebrates both heritage and innovation on its seasonal British menu. Now you can recreate Roast's famous food and drink in your home with the Roast cookbook. For the most important meal of the day, try a full range of classic British breakfasts and brunches, including the Mighty full Borough. There are delicious options for lunch and dinner too, such as Pan-fried gurnard fillet with clams in cider and wild boar pancetta, Fillet of red deer Wellington with haggis, girolles and bashed neeps, and Anchovy-rubbed, hay-baked leg of mutton with parsley and caper sauce. You'll find all the classics among new favourites in this best of British showcase of fish, poultry, lamb, mutton, goat, pork, beef, game and vegetables, plus many ideas for British puddings, cocktails and wines. For the more difficult, unfamiliar preparations such as opening a live scallop or oyster, butchering a duck or rabbit, or for carving large joints, there are not only step-by-step photographic instructions, but also QR codes that link to film clips guiding you through a certain technique. Between recipes, read all about the restaurant's excellent suppliers and producers from around the UK and find essays on foraging and carving. The Roast cookbook will be one you reach for often, whether it is to create a full dish or meal or even just for a quick tip.
Author: Alejandro Colas
Publisher: Univ of California Press
ISBN: 0520965523
Category : Social Science
Languages : en
Pages : 287
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Book Description
Food and drink has been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. From Adam Smith to Mary Douglas, major thinkers have used key concepts such as identity, exchange, culture, and class to explain the modern food system. Food, Politics, and Society offers a historical and sociological survey of how these various ideas and the practices that accompany them have shaped our understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern societies. Divided into twelve chapters and drawing on a wide range of historical and empirical illustrations, this book provides a concise, informed, and accessible survey of the interaction between social theory and food and drink. It is perfect for courses in a wide range of disciplines.
