Author: Galton Blackiston
Galton Blackiston is one of Britain's best-kept culinary secrets. Widely acclaimed throughout his much-loved home county of Norfolk and highly rated by his fellow chefs (Delia Smith and Simon Hopkinson among them), he embodies the very best of British cooking. Using the freshest ingredients to create simple yet stunning dishes, Galton consistently wows diners and critics alike. Delicious, easy to make and unpretentious, the mouthwatering recipes in Summertime are all evocative of the warmer months and transform straightforward meals into something truly special. Whether it's an irresistible breakfast of warm crumpets with blueberry butter, an impressive dinner-party dish of wild salmon, new potato and watercress terrine, or the perfect pork pie and homemade piccalilli to make that picnic memorable, the recipes are sure to inspire that summer feeling all year round.
Author: Galton Blackiston
Publisher: Random House
“In the past 20 years there have been huge movements in the way we British think about produce. As someone is involved in that conversation I have seen it change and now, more than ever, the produce that is available to the keen home cook has increased in variety and quality immensely. What this means is that the home cook is now faced with the fantastic situation of being able to source the produce needed to make great food all year round. It is important that this movement progresses, and that if we choose to source our meat, fish and other major ingredients from Britain, why not have fun with world food concepts?” In this beautiful new book, Jack Stein combines his culinary experience from working in restaurants around the world and his passion for British produce to create 100 dishes to enchant and entice home cooks. From dishes such as chilli crab (using the very finest Cornish crab) and Szechuan-style duck to monkfish satay and buttermilk fried chicken, the recipes featured are all easy to follow and simple to make, bringing the taste of exotic holidays to our own kitchen tables. Stunning photography complements these delightful recipes, ensuring this is a book you will cook from time and time again.
Local produce, world flavours, exciting food
Author: Jack Stein
Publisher: Bloomsbury Publishing
An Indian-inspired cookbook
Author: Will Bowlby
Publisher: Hardie Grant Publishing
A Return to Real Cooking deals with cookery.
Author: Galton Blackiston
The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn’t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen – a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.
The Scandinavian flavours of open-fire cooking
Author: Niklas Ekstedt
Publisher: Pavilion Books
‘Hawksmoor has redefined the steakhouse. It’s brought great food, an amazing vibe and great cocktails together all under one roof to make it one of the best restaurants, not just in London, but in all of Britain.’ Gordon Ramsay From inauspicious beginnings, Hawksmoor has become a restaurant institution. Both the company and the restaurants have won numerous awards, and the distinctly British food, revolving around charcoal-grilled steaks and seafood, has made Hawksmoor amongst the busiest restaurants in the country. Now with seven restaurants, including a dedicated cocktail bar, Hawksmoor brings you Restaurants & Recipes, an essential read for anyone interested in the realities of restaurants, revealing the trials and tribulations faced along the way, as well as the people, places and plates that have made it so successful. From refined, tweaked and perfected Hawksmoor favourites like Mac ’n’ Cheese to the Steak Slice that caused a social media storm, and from a light and elegant Lobster Slaw to big carnivorous sharing feasts, this book will make you look at the classics anew and fall in love with a whole new collection of dishes for the first time. Bringing together recipes from all the Hawksmoor restaurants, and with insights like how to cook the titans of steaks like the Tomahawk, and the intricate cocktail spec sheets used by the bar staff, Hawksmoor: Restaurants & Recipes is the ultimate bible for booze and beefy perfection – an immaculately researched, sometimes irreverent look into Hawksmoor’s obsessions and inspirations.
Author: Huw Gott,Will Beckett
Publisher: Random House
The famous gunpowder spice mix is a heady blend of pulses and spices, including chilli, curry leaves and asafoetida. It is a fitting title for this exciting collection of recipes from the founders of the hugely respected restaurant of the same name. In this beautiful book, complete with stunning photography, Harneet, Devina and Nirmal have managed to capture the bustle and flavours of their childhoods in Kolkata, and the intricacy of true homestyle dishes from across India. From Maa's Kashmiri Lamb Chops (which have garnered outstanding reviews from many restaurant critics) to Wild Rabbit Pulao, these exceptional recipes are impressively authentic, yet given a modern twist. Throughout the book, the authors share personal anecdotes about their recipes and give handy cheats to make things easier for the home cook, including time-saving tips and alternative ingredients. With chapters covering Small Plates, Big Plates, Sweet Plates & Drinks and Sides & Spice, Gunpowder is the perfect opportunity to create some of these widely admired dishes in your own home.
Explosive flavours from modern India
Author: Devina Seth,Harneet Baweja,Nirmal Save
Publisher: Kyle Books
Describes the life cycle of the catfish, discusses fishing for them, preparing the catch, and farm-raised catfish, and shares recipes and advice on cooking
Author: Linda Crawford,Linda Crawford Culberson
Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant. He celebrates the heritage and tradition of his native Sweden, his land in upstate New York, and a deep appreciation for the restaurant's home in Brooklyn. Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography. "Mr. Berselius is the rare chef who thinks like an artist and gets away with it." —Pete Wells, New York Times
Author: Fredrik Berselius
Publisher: Phaidon Press
A beginner's guide to fishing that discusses fish varieties, basic techniques, and equipment, with an emphasis on freshwater catch-and-release fishing. Packaged with each book are thirty feet of line, hooks, sinkers, and related equipment.
Publisher: Workman Publishing Company
From prestigious writer, chef, and environmental advocate Barton Seaver comes a seminal reference that will be the go-to source on seafood. American Seafood looks at maritime history, fishing technology, the effect of imports on our diet, economy, and seas; the biology of taste; and the evolution of seafood cuisine. Although this isn't a cookbook, Barton Seaver reveals his favorite taste pairings and methods for cooking seafood. An index of species rounds out this must-have volume.
Heritage, Culture & Cookery from Sea to Shining Sea
Author: Barton Seaver
Publisher: Sterling Epicure
From buying ba sic ingredients and making simple broths to crafting superlative, show -stopping soups, Broth to Bowl demonstrates how soups can transform your cooking and your health. Former editor of The Good Food Guide Drew Smith will show you how to build different var iations of soups from six basic broths, ensuring you make the most of your leftovers and expand your kitchen repertoire. From the value of bone broth in your cooking to getting five to seven vegetables a day, this is a strategy that is both delicious and nutritionally optimal. Easy to follow with beautiful colour photographs, Broth to Bowl is a master class on how to prepare soups that are tasty, nutritious and waste- free.
Create Over Seventy Delicious, Nourishing Soups from Six Essential Broths
Author: Drew Smith
Publisher: Thames & Hudson
Discover the original international diet sensation—used by Adele, heavyweight champion David Haye, and Pippa Middleton—that will help you lose seven pounds in seven days while experiencing lasting energy and eating all the foods you love. Over the past few years, fasting has become a popular diet option. Studies show that fasting—whether through moderate calorie restriction every day or the more severe but less frequent intermittent fasting—can help people lose about thirteen to fourteen pounds in six months and reduce their risk of developing disease. When we fast, our body’s energy stores activate what is known as sirtuins, or the “skinny gene,” and many positive changes ensue. Fat storage is switched off, and our body stops its normal growth processes and goes into “survival” mode. Fat burning is stimulated and the genes involved in the repair and rejuvenation of our cells are turned on—which all results to weight loss and improved resistance to disease. But if not done correctly, fasting can lead to hunger, irritability, fatigue, and loss of muscle. Enter Sirtfoods: a newly discovered group of foods that is revolutionizing healthy eating. Ranging from chocolate and red wine to garlic and walnuts, sirtfoods are particularly rich in special nutrients that help us activate the same skinny genes in our bodies that fasting triggers. Nutritionists Aidan Goggins and Glen Matten have created The Sirtfood Diet to help you effectively lose weight and improve your resistance to disease, while still giving you incredible energy and glowing health.
Author: Aidan Goggins,Glen Matten
Publisher: Simon and Schuster
Category: Health & Fitness
“What are my qualifications to write this book? None really. So why should you read it? Here's why: I'm a little fat. If a thin guy were to write about a love of food and eating I'd highly recommend that you do not read his book.” Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders (“kale is the early morning of foods”). Fans flocked to his New York Times bestselling bookDad is Fat to hear him riff on fatherhood but now, in his second book, he will give them what they really crave—hundreds of pages of his thoughts on all things culinary(ish). Insights such as: why he believes coconut water was invented to get people to stop drinking coconut water, why pretzel bread is #3 on his most important inventions of humankind (behind the wheel and the computer), and the answer to the age-old question “which animal is more delicious: the pig, the cow, or the bacon cheeseburger?”
A Love Story
Author: Jim Gaffigan
Publisher: Three Rivers Press
Category: Biography & Autobiography
• The highly visible “Mr. Paula Deen”: Michael Groover has his own adoring fans, who have gotten to know him from Paula’s shows, books, and personal appearances. Now, five years into their romantic marriage, fans are clamoring for more about Michael and his everyday life with Paula. Michael has his own line of coffees and is poised to have additional products released soon.. • A compelling life story: Michael will share stories of his life from before and after meeting Paula, from his quintessentially southern childhood to his work as a tugboat captain, raising his children as a single dad, to the pleasures and challenges of marrying one of the nation’s biggest celebrities. . • Delicious recipes: Michael is pretty good in the kitchen himself, and My Delicious Life with Paula Deen will feature some of his favorites, such as Captain’s Deviled Crabs and Blue Water Banana Pudding. .
Author: Michael Groover
Publisher: Simon and Schuster
Category: Biography & Autobiography
Eighteen-year-old Darcy lives on the island of America Pacifica--one of the last places on earth that is still habitable, after North America has succumbed to a second ice age. Education, food, and basic means of survival are the province of a chosen few, while the majority of the island residents must struggle to stay alive. The rich live in "Manhattanville" mansions made from the last pieces of wood and stone, while the poor cower in the shantytown slums of "Hell City" and "Little Los Angeles," places built out of heaped up trash that is slowly crumbling into the sea. The island is ruled by a mysterious dictator named Tyson, whose regime is plagued by charges of corruption and conspiracy. But to Darcy, America Pacifica is simply home--the only one she's ever known. In spite of their poverty she lives contentedly with her mother, who works as a pearl diver. It's only when her mother doesn't come home one night that Darcy begins to learn about her past as a former "Mainlander," and her mother's role in the flight from frozen California to America Pacifica. Darcy embarks on a quest to find her mother, navigating the dark underbelly of the island, learning along the way the disturbing truth of Pacifica's early history, the far-reaching influence of its egomaniacal leader, and the possible plot to murder some of the island's first inhabitants--including her mother.
Author: Anna North
Publisher: Reagan Arthur Books
The restaurant proprietor and advocate of the sustainable foods movement demonstrates how to enjoy locally-grown, seasonal foods throughout the year, in a reference complemented by personal stories and recipes.
A Year of Seasonal Recipes
Author: Andrea Reusing
Publisher: Clarkson Potter Publishers