Title search results
Showing 1 - 20 of 22294 items
Semplice: Real Italian Food: Ingredients and Recipes
By Dino Joannides. 2014
Dino Joannides is a consummate food fanatic and bon Viveur. With an Italian mother and half Greek half Corsican father…
he spent his first years in Italy before moving to the UK. Over the last 30 odd years he has traveled and eaten all over Italy in people’s homes, simple trattorias and the finest restaurants. Dino believes that good quality ingredients, in small quantities, are what make a perfect meal. Whilst growing up, he had fascinating gastronomic encounters with producers, chefs, cooks and fellow epicureans and he has a unique network of contacts and over 30 years of food related knowledge and experience.If you’ve ever bought olive oil in a supermarket and wondered about the difference between Cold Pressed and not cold pressed, or ever bought dried pasta, and wondered if it would be difficult or worthwhile to make your own, then this book is for you. Dino will let you in on the secrets that make Culatello di Zibello the best possible cured meat, and will show you that it is worth seeking out pecorino Romano for your pasta carbonara.Taking different elements of Italian cooking and exploring their origin and provenance, Dino will explode myths and expound facts surrounding some of the key ingredients in Italian cooking. There are also 100 delicious recipes to show you how to put your well-sourced ingredients together to make the most amazing, achievable and authentic Italian possible.Theodora: Portrait in a Byzantine Landscape
By Antony Bridge. 2005
&“First rate popular history/biography, evoking the Byzantine empire at its peak. A remarkable story in an entertaining, informative book.&” —The…
Wall Street Journal This is the biography of a Byzantine courtesan who rose from the gutter to the throne of an empire. It is a romantic and improbable story, and Theodora is an extraordinary woman, indeed. Her background and her many actions were scandalous, but she had qualities of greatness and this book sets the record straight. This account of her life is a pageant in which Emperors and barbarian kings, Popes and Patriarchs, eunuchs and generals, heretics and orthodox opponents, charioteers and ladies of easy virtue, saints and sinners move in a formal and splendid rhythm. This formality was often marred by violence: one of the worst riots in Byzantine history took place when Theodora had been empress for a short time, and during much of her reign there was war in Italy, marked by appalling suffering and barbarity. Toward the end of her life, Constantinople was devastated by Bubonic plague. Yet Theodora triumphed over every adverse circumstance, tough and clever to the end. &“ . . . Bridge&’s book, with its exceptionally vivid and evocative style, brings the period alive.&” —Library Journal &“Puts [Theodora] in her own time and place in the vast panorama of the golden age of an empire which lasted 1,100 years.&” —Boston Herald &“Conveys the passion and the fervor of the sixth century A.D.&” —Los Angeles Herald Examiner&“Concentrating on personal finance don&’ts is a clever idea . . . an intriguing reminder of what not to do when investing your…
money.&” —The New York Times Brilliant investors and top businesspeople make mistakes, too—very expensive ones. Drawing on his twenty-plus years of experience at some of Wall Street&’s most prestigious firms, as well as original research and interviews with these legendary investors, Stephen Weiss offers fascinating narrative accounts of their billion-dollar blunders. Here, such prominent figures as Kirk Kerkorian, Bill Ackman, David Bonderman, Aubrey McClendon, and Leon Cooperman discuss the most significant trade or investment that went against them, the magnitude of the loss, its effect on their businesses—and on their personal lives. The book skillfully examines the causal relationship between the quirks of each investor&’s personality and the mistakes they have committed—as well as the lessons learned. While some investors made errors of judgment, others made errors of perception. But no matter how many zeros were attached to these particular losses, investors at any level can profit from the wisdom gained—and avoid the same missteps. &“When a great investor flubs it, everyone can learn a lesson. With that in mind, author Stephen Weiss delves into the biggest mistakes of such Wall Street luminaries as Bill Ackman, Leon Cooperman and Richard Pzena.&” —Barron&’sA mouthwatering collection of twenty seasonal salad recipes from the author of Red Velvet and Chocolate HeartacheLet’s eat more salad!…
It’s fresh, colourful and healthy fast food. A far cry from the ‘rabbit food’ image of old, salads are now rightfully top of the menu. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to original and easy-to-make salads to see you through the year. From well-loved favourites to exotic delights inspired by Harry’s travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast – the whole year round.A Salad for All Seasons: Delicious, uplifting and easy recipes for the whole year
By Harry Eastwood. 2013
'Quick and simple to prepare, delicious and good for you.' BBC Good Food'Stunning . . . delicious food that makes…
you feel good.' Tasty Magazine 'Harry's down-to-earth recipes make cooking effortless.' Sainsbury's Magazine___In A Salad for All Seasons, Harry Eastwood introduces us to over 100 delicious, original and easy-to-make salads to see you through the year.Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing.From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.___Readers love cooking with A Salad for all Seasons:'Really tasty, healthy dishes that are easy to prepare . . . great book.''An enjoyable, comforting and inspiring book, with lovely recipes that have the whole family clearing their plates.''I've never cooked so many recipes from a book . . . this book is fantastic.'u. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to over 100 delicious, original and easy-to-make salads to see you through the year. Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing. From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.Sad Men
By Dave Roberts. 2014
All Dave Roberts ever wanted to do (apart from collect football programmes) was to work in advertising. More specifically, to…
work for the world's best advertising agency, Saatchi and Saatchi. There was just one problem. Even when he managed to persuade someone to employ him, Dave's copywriting assignments were mainly for second hand car dealers and double glazing companies. And Leeds, Manchester and, bizarrely, New Zealand were a long way from Charlotte Street and Madison Avenue. This was the world of the Sad Men.In his sparkling new memoir, Dave tells the story of a life shaped by his love of adverts, from seeing the PG Tips chimps at the age of three to writing infamous ads such as the Westpac Rap and having David Jason plug a family restaurant. Bursting with brilliant ideas - and some pretty daft ones - it is the cautionary tale of a quest for advertising glory... and not quite ever getting there.Sacla' Big Book of Pesto: 70 deliciously different recipes
By Sacla Uk Limited. 2013
Pesto - the original go-to ingredient for a quick and delicious mid-week dinner. But it shouldn't just be stored in…
the cupboard in case of emergencies; it's time everyone realised the power and versatility of this aromatic jar of magic. Packed with original recipes for using every day, The Big Book of Pesto makes it simple to create quick and easy meals, classic home comforts or even something special to impress.Featuring 70 mouth-watering recipes from famous Sacla'-loving chefs, including Theo Randall, Antony Worrall-Thompson and Dhruv Baker, The Big Book Of Pesto will show you how to use this classic and versatile ingredient in ways you'd never have imagined.Full of vibrant and exciting ideas, from comforting classics like Pesto Meatballs in Tomato Sauce, to fabulous fish recipes like Pesto Salmon Fish Fingers, to lazy lunches like Grilled Prosciutto with Pesto Scrambled Eggs; tonight's the night you cancel that takeaway and serve up a delicious Pesto dish.With all recipes featuring Sacla's extensive range of authentic Pestos, from Classic Basil, to Fiery Chilli and Fresh Sun-dried Tomato, there is a dish to delight every Pesto fan. Featuring beautiful colour photography throughout The Big Book of Pesto is a real mealtime inspiration.Sabor: Flavours from a Spanish Kitchen
By Nieves Barragan Mohacho. 2017
Nieves Barragán Mohacho is the renowned Spanish chef behind London's Michelin star restaurant Sabor.In her cookbook Sabor (meaning flavour in…
Spanish), the Basque-born chef shares the food that she likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family.The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish' Rick SteinRoot to Stem: A seasonal guide to natural recipes and remedies for everyday life
By Alex Laird. 2018
'Root to Stem is a seasonal and holistic approach to health that puts plants, herbs and nature at the heart…
of how we live and eat. It is a new kind of guide that links individual health to our communities and the planet's health to sustain us all.'This perfect companion to the seasons, this book will show you how to take greater control over your own health and well-being, treat everyday ailments, and ensure the sustainability of the planet through discovering how to forage, grow, or shop for plant- and herb-based foods and products. Including: Detox in the spring with sorrel, cleavers and nettles. Harvest summer lime leaf shoots to soothe digestive upsets and feed gut microbes. Bake a Lammas loaf to celebrate the autumnal equinox. Boost your winter immunity with red berries, purple potatoes and rosehips. Root-to-stem eating encourages you to use every edible part of plant, including the leaves, skin, seeds and stalks.Travelling through the four seasons, expert medical herbalist Alex Laird shares the natural ingredients that are available on your doorstep, simple delicious recipes and easy-to-make herbal remedies.River Cafe Italian Kitchen: Includes all the recipes from the major TV series
By Rose Gray, Ruth Rogers. 1998
The RIVER CAFE COOKBOOKS are a publishing phenomenon, with over a quarter of a million sold. Following a successful pilot…
on BBC, Rose Gray and Ruth Rogers were asked by Channel 4 to make a series in which they showed how to make some of their fantastic dishes and explained why they cook how they do. This unique book, which is photographed at both the River Cafe and in Italy, complements the existing cookbooks, contains all the recipes shown in the series 1 and 2 of ITALIAN KITCHEN and provides a platform for the authors to explain the philosophy behind their food with passion and verve.The River Cafe Cookbook
By Rose Gray, Ruth Rogers. 1995
THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both…
the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.The River Cafe Classic Italian Cookbook
By Rose Gray, Ruth Rogers. 2009
Thirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its…
innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.Risotto With Nettles: A Memoir with Food
By Anna Del Conte. 2009
A wonderful, evocative memoir by the woman who first brought Italian cooking to Britain and fuelled a culinary revolution.'Anyone who…
cooks should have Anna's books, it is the simple truth' Nigella LawsonBorn in Milan, Anna del Conte grew up in Italy in a gentler time. When war came to Italy everything changed: her family had to abandon their apartment and the city for the countryside, where the peasants still ate well, but life was dangerous... As a teenager, Anna became used to throwing herself into a ditch as the strafing planes flew over, and was imprisoned, twice. Her story is informed and enlivened by the food and memories of her native land - from lemon granita to wartime risotto with nettles, from vitello tonnato to horsemeat roll, from pastas to porcini. Anna arrived in England in 1949 to a culinary wasteland. She married an Englishman and stayed on, and while bringing up her children, she wrote books which inspired a new generation of cooks. This is a memoir of a life seen through food - each chapter rounded off with mouthwatering recipes.Riding the Storm
By Duncan Bannatyne. 2013
Can money buy you happiness?A few years ago Duncan Bannatyne might have said so. He was happily married and his…
businesses were thriving. Life was good. He couldn't have known that a storm was brewing on the horizon and that he would soon face immense personal and professional struggles, including the strain of a divorce and the impact of the recession on his business empire. Riding the Storm is the inspirational account of how Duncan overcame these setbacks. It's a survival story, full of insights into how he adapted his businesses and his life to new financial realities. In it, Duncan explains exactly how a working-class boy from Clydebank built himself a multimillion-pound business empire, and talks with incredible frankness about the current strategies, goals and finances of his companies. He reveals the true nature of his feuds and friendships with the other Dragons and uses his experiences from Dragons' Den to offer advice to start-up entrepreneurs in today's market. He speaks openly about the terrible pain of his divorce and how his children's love gave him the strength to get through it. He discusses the opportunities that success has given him, from learning to dance for Sport Relief to trekking up Kilimanjaro with his daughter. And finally he explains why, in spite of having just gone through the toughest years of his life, he feels positive about the future - and why you should too.Rick Stein's Spain: 140 new recipes inspired by my journey off the beaten track
By Rick Stein. 2011
'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there…
since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used in flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts to art.' Rick SteinIn his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. Rick samples his way through the specialties and hidden treats of each region, taking in the changing landscape from the mountainous northern regions through the Spanish plains to Mediterranean beaches.With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country.Rick Stein's Simple Suppers: A brand-new collection of over 120 easy recipes
By Rick Stein. 2023
These are my simple suppers. Recipes that are straightforward and informal - yet effortlessly delicious. The idea of supper appealed…
to me because it suggests an ordinary meal. When one is not trying too hard; maybe something you're going to cook in your jeans and Polo shirt, a glass of vinho verde on the worktop.Rick Stein's Simple Suppers is your new go-to cookbook. A collection of stylish, easy recipes for midweek, weekends and every eventuality in between.Chapters include:- Suppers for one: Easy croque monsieur, Steak with Chimichurri sauce- Suppers for two: Harissa lamb steak with chickpea mash, Aubergine braised with soy & ginger- Suppers with friends: Pilaf with buttermilk chicken & pomegranate, Puff pastry fish pie- Fast suppers: Sweet potato, chorizo & sweetcorn tacos, Baked portobello mushrooms with Dolcelatte & walnuts- One-pot suppers: Coconut prawn curry, Wild garlic & broad bean risotto- Veggie suppers: Vegetable bourguignon with dumplings, Spaghetti with courgettes, rosemary and ricottaRick Stein’s Secret France
By Rick Stein. 2019
Real French home cooking with all the recipes from Rick's new BBC Two series.Over fifty years ago Rick Stein first…
set foot in France. Now, he returns to the food and cooking he loves the most … and makes us fall in love with French food all over again. Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.Rick Stein's Seafood Lovers' Guide
By Rick Stein. 2000
Rick (and Chalky his trusty dog) discover great seafood dishes and small delicacies amongst the tidal estuaries, shingle banks and…
rocky shores of Britain. Rick travels from the bleak Suffolk coast where fishermen scrape a living catching cod to the wild, clear waters of Scotland's lochs bringing back an abundance of stories and imaginative, colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the BBC series. Rick describes the fish-catching and fish-eating traditions of each area as well as details of the local life, legends and literature. He singles out local delicacies and includes six to eight fish and seafood recipes per chapter. Each chapter is illustrated with stunning food and landscape photography and ends with an area map and a guide to a small selection of the best hotels, restaurants, pubs and specialist suppliers (including information on extra locations, not featured in the series). 'Just as I do in the restaurant to keep ahead of the game, I look for the best suppliers, the freshest fish and who catches them. In a way, this is what this series is about, the fish I love, for all sorts of reasons, not just taste or fashion, where they come from and the people who catch them and the best way to cook them. As a result of looking around the country for the best seafood, it's turned out to be a love affair with the changing coastline of Great Britain and Ireland and the business of going to sea in small boats to catch the freshest prime fish we have.' Rick SteinRick Stein's Long Weekends
By Rick Stein. 2016
To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from…
ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.Rick Stein's India
By Rick Stein. 2013
Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin,…
cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.