Jamie's Christmas Cookbook will be packed with all the classics you need for the big day and beyond, as well as loads of delicious recipes for edible gifts, party food and new ways to love those leftovers. It's everything you need for the best Christmas ever. With recipes for traditional classics and exciting new ideas to wow your guests, you'll find something for everyone. With chapters including The Main Event: Meat, The Wonderful World of Potatoes, Vegetarian Mains and Scrumptious Veggie Sides, Cute Edible Gifts and Festive Puddings, you're guaranteed to have a super-delicious festive period, without the stress.
Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines...More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home...Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood...'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry..'A book Australia not only wants, but needs, written by the only people in the country truly equipped to tackle the task. Essential.' John Lethlean
The 20th edition of Jeremy Oliver's best-selling guide to Australian wine takes all the hard work out of selecting what to drink or cellar. It's a fully independent expert catalogue of the very best Australian wines at each price point, featuring more than 300 wineries and nearly 19,000 wines, each of which he has tasted himself!
Amongst the hot tips are the Wine of the Year, the 9 other finalists and Jeremys Top 100, plus his popular list of the best Australian wines for under $20. Alphabetically arranged and conveniently sized to fit a handbag, glove box or coat pocket, it features professional tasting notes of more than 1300 new releases plus commentary on current wine trends and styles and the issues facing Australian wine producers in a challenging global environment.Non-technical and easy to follow, it presents a score out of 100 and a tasting note for the current release of each wine listed, plus colour coded charts of drinking windows indicating quality and cellaring potential of back vintages.
The book also features full colour labels of every wine, making it simple to find the wines people want to taste and enjoy. Encyclopaedic, accessible and extremely easy to use, The Australian Wine Annual 2017 is the definitive and must-have guide to Australian wine for wine lovers the world over.
Australia's most trusted and best-selling cookbook author, Donna Hay, wants to take you from basics to brilliance.
Donna believes that, just like anything you want to be good at, mastering the basics is how you build confidence. So, in this book, she's sharing all her favourite, tried and true recipes - think the perfect tender steak, golden roast chicken, crispy pork belly, her nan's sponge cake, and of course the fudgiest brownies! Each basic recipe is followed by clever variations and simple flavour change-ups, so one recipe becomes many and your repertoire naturally grows. Take Donna's 'no-fail meringue mixture' - once mastered, this basic recipe can be tweaked to be turned into the perfect pavlova; divinely flavoured salted caramel, chocolate, rosewater and pistachio, and raspberry meringues for an elegant afternoon tea; or a silky smooth and tangy lemon meringue pie for a divine dessert for a dinner party.
This is your ultimate guide to being brilliant in the kitchen!
Basics to Brilliance is a luxurious hardback, featuring beautiful photography and featuring over 200 recipes. This is a book you will want to treasure forever.
In 2011, Donna's first television series - fast, fresh, simple - premiered on LifeStyle, garnering her a 2012 Astra award for Best New Female Personality and went on to air in more than 17 countries worldwide. In 2016 , Donna is returning to Foxtel with a brand new eight part show, Basics to Brilliance, based on this book, which will go to air in late May and be on repeat rotation as the book goes on sale.
Just when you thought you knew everything about the humble noodle, Pasta and Noodles reveals little-known facts, tasty titbits and cultural lore about the history of pasta. Kantha Shelke takes you on a journey across five continents to trace the evolution of this highly adaptable foodstuff. From roadside noodle snack vendors in Singapore and traditional pasta companies in Parma, to a state-of-the-art noodle manufacturer in Japan, and pasta makers in Brazil, Mexico and the USA, the culinary quest continues in your own kitchen, as the book presents iconic recipes to try at home.
Italian-born Silvia Colloca is a firm believer that anyone can enjoy la dolce vita, the sweet life, no matter where you live. It's all in the attitude. Life is for celebrating, and for an Italian, this means offering generous amounts of food that can be enjoyed by one and all. In her third cookbook Silvia embraces the Mediterranean food she grew up with, taking us far beyond the heavy pasta dishes and rich cakes that Italian cuisine is often (mistakenly) associated with. Italian home cooks are more likely to cook simply, allowing fresh fruit and vegetables, legumes and fish to shine, with sparing use of dairy, meat, animal fats and sugars. The recipes are authentic and nutritious, catering to those with vegan, vegetarian, gluten-, grain-, egg- and dairy-free dietary preferences. The perfect way to love and nurture your favourite people, and celebrate the sweet life together.
Tessa Kiros, renowned for her exquisite food and travel books, takes us ona fascinating journey across the globe to explore French culinary influencesin far-flung destinations. Her journey begins in Provence, where Tessa firstfell in love with French food, and explores the Mediterranean region's linksbetween the indigenous ingredients, flavours, materials and traditions.She then takes the path of early French explorers, travelling to the islandof Guadeloupe in the Caribbean; Vietnam in South-east Asia; Pondicherryon the Bay of Bengal, India; La Reunion, a French island in the Indian Ocean;finally returning to France and landing in Normandy, where the cuisine isso different from the South of France. In each destination, Tessa delves intothe history and culinary traditions of the country (or region), discovering howFrench cuisine has become embroiled with local ingredients and traditions.The result is an intriguing collection of recipes that will appeal to all thosewith a broad interest in food and culture.
An authoritative and glorious A-Z of more than 350 ingredients and 350 recipes, set to become an essential tome in the River Cottage library
This huge and beautiful book is a River Cottage 'Larousse' of ingredients. With entries on vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, dairy, oils, vinegar and much more, it celebrates more than 300 ingredients that the modern cook might come across.
Each ingredient is described by Hugh Fearnley-Whittingstall or an expert contributor from his River Cottage team - for example Nick Fisher covers seafood and John Wright writes on mushrooms. They explain which varieties to look for and how best to prepare them, and provide detailed information on seasonality, habitat, alternative names, Latin names, landing sizes (for fish), and easy growing instructions (for vegetables and herbs). There is also a delicious recipe for every entry.
With stunning photography by Simon Wheeler and evocative illustrations, this is an ambitious work that will become an indispensable guide for every kitchen.
Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other’s cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook.
An array of delicious dishes will introduce the region and its different ethnic groups – Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish – along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients.
Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon’s Throne, you will be charmed and enticed by this little known region and its cuisine, which has remained relatively untouched in centuries.
The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world This beautiful cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today. Gone are heavy pasta dishes and over-rich sauces - Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and a visual produce guide, this book will allow you to eat like Italians do today.
Michelle Bridges is passionate about health - her health, your health, our health. In Food for Life, Michelle shows us how to cook for a lifetime of wellbeing and fitness, and reminds us that we each have the power to choose better health through our food. Michelle includes 200 delicious recipes, using accessible nutrient-dense ingredients, suitable for singles, couples and families. There are meal plans for reducing weight, boosting energy and feeding families, as well as smart shopping lists, ingredient descriptions and the sort of sensible, sustainable dietary advice you have come to expect from one of Australia's most trusted voices in health. Food for Life is not just for short-term weight loss; instead, it shows you how to develop a pattern of healthy eating that will last you a lifetime. As beautiful as it is practical, it will inspire you to see food as a path to good health, empowerment and joy.
In Grown & Gathered, Mat and Lentil Pubrick's first book, they tell you all that they know about growing, gathering, nurturing and cooking your own food. The first part of the book is Matt and Lentil's guide to producing your own food. The information, advice and projects can be used whether you have a 3-acre block or a courtyard with planter boxes. The Grow chapter shows you how to grow vegetables and fruit in whatever space you have, using the most earth-friendly practices; Gather explains how to forage for things like mushrooms, native greens and wild fruits; Nurture provides guidance on raising your own animals, from chickens and bees to cows. The second part of the book features over 100 delicious, nourishing and creative wholefood recipes. There's a host of staples, everything from how to prepare and sprout grains in a traditional way, to making and maintain a sourdough culture, and techniques and recipes for preserving and pickling. Other super tasty dishes include greens and kimchi pancakes; sweet and spicy turnips; fig, bacon and zucchini pizzas; duck ramen; and carrot crepes with burnt oranges and labne.
The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.
Cadiz, Palermo, Copenhagen and more... Rick Stein goes in search of good food in fabulous locations, and all of them just a quick hop, skip and a jump from the UK. Rick Stein's Long Weekends will accompany the second half of the BBC One series, airing in Autumn 2016.
With her trademark love of good food prepared simply, Belinda Jeffery is always on the lookout for new and surprising ways to bring seasonal flavours and textures together. And this imaginative new collection is no exception. These days, salads can go far beyond a quiet dish on the side. Belinda shows that they may be enjoyed at any time of the day, so whether you are looking for something pared-back and elegant or a riot of colour jumping off the plate, you are bound to find the right salad for every season.
Following the success of Alain Ducasse Nature and Alain Ducasse Cooking for Kids, this latest book shares Ducasse's signature focus on natural, healthy food and is an essential compendium of recipes and a wealth of insider knowledge from the master chef's celebrated Paris cooking school. This comprehensive in-depth approach will appeal to home cooks who buy cookbooks by Paul Bocuse, Eric Ripert and Daniel Boulud.
This mouthwatering collection of classic and contemporary recipes from Alain Ducasse's acclaimed cooking school in Paris contains the master chef's secrets, tips and techniques to making fine, fresh food for friends and family.
By the time she was a teen, Anna Gare could magic up a meal with a few ingredients and the most basic of equipment. And as a TV host, kitchenware designer, caterer and mother, Anna is now cooking meals that satisfy festival crowds, big families ...even royalty. For her, food is here to put smiles on faces and help us celebrate life - if it happens to be healthy, even better!..Delicious Every Day is a collection of Anna's most relied-upon recipes, collected over decades. Most recipes are gluten-free, because that's the way Anna eats at home. There are drama-free midweek meals to satisfy fussy eaters and show-stopping salads to share. The chapter of one-pot wonders is tailor-made for nights you just can't face a sink full of dishes. There are even TWO dessert chapters: one heavenly and virtuous; the other unapologetically sinful. The one thing these dishes have in common is that they've been cooked again and again because they deliver on taste, flavour and - in most cases - health...Bring some drama-free deliciousness to your everyday.
Flavours of New South Wales represents new ground for Smudge Publishing. Uncovering the best restaurants, cafes and producers across the vast state, it delves deep into the Hunter Valley, Central Ranges, Riverina and Southern Highlands to deliver a comprehensive cross-section of the states culinary achievements. The latest addition to the award-winning Flavours of series, youll find within its pages information on more than 120 of the states best culinary destinations, signature recipes and insights on where to stay. It also features full-colour illustration and fantastic photography, capturing the true essence of the state.
Making bread has always been a natural passion for Gennaro Contaldo. Ingrained since childhood with memories of his mother's weekly bread-making and visits to his uncle's village bakery, it is a skill which has followed him throughout his career as a chef.
In this book, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. And not only bread - have you ever walked into an Italian panetteria (bakery) and marvelled at the amazing variety of freshly baked goods? Not only filone, filoncini, ciabatta, campagnia, panini, but also amazing focaccia, pizzette, biscuits and cakes. Included will be Gennaro's fabled focaccia made in different regional varieties as well as mouth watering torte salate (Italian savoury pies) using seasonal ingredients such as spinach & artichoke oozing with fontina cheese for spring or escarole, black olives & anchovy for winter.
There will be a section of rustic pane dolce (sweet breads) as well as delicious crostate (sweet pastry tarts), biscuits and traditional homemade cakes just like Nonna used to make. This book will be the ultimate in Italian bread and baking - it will be your Italian panetteria bible where you will be able to almost smell that dreamy, irresistible aroma of fresh baking as you flick through the pages.
The Ice Block Book is full of healthy recipes and foodie flavours with no artificial sweeteners, added flavourings, concentrates or purees - just real fruity goodness. Karis and Dominic, founders of successful healthy ice lolly start-up LICKALIX, offer frozen treats for every day, special occasions, cocktail hour and more. Each recipe is accompanied by tips and fun fruit facts. Get the inside scoop on fruit and veg, the low down on sugar and tips on essential equipment. There are lollies for every occasion, from classic Double Strawberry and creamy Mango Lassie to a no-holdsbarred Ice Block Dipping Bonanza and the ultimate healthy kick, Green Goddess, plus boozy poptails, including Peach Bellini and Zesty Margarita. Who knew ice could taste this good?
Whether you're a beer aficionado with your own small batch brewing in your backyard or you are new to the beer scene Liquid Education: Beer is the perfect accompaniment to learning all things about everyone's favourite tipple. Compiled into pint-sized chapters and beautifully illustrated by Daniella Germain, this go-to guide contains everything from the history and stories behind beer-making and beer flavour profiles, to the rise of the craft beer movement and the popularity of home-brewing. Educate yourself about the wonders of beer!
Do you love a good brew but don't know your Robusta from your Arabica? Do you wish you could espouse the benefits of your Chemex over a French press? Maybe you just want to make a damn good cup of coffee at home. Liquid Education: Coffee will school you on everything from growing conditions, bean varieties, picking, drying and roasting to extraction and brewing, milk selection and drink types. This comprehensive guide will help you navigate the multitude of beans, blends and equipment available to make your way to your perfect cup.
Bored of Pret? Depressed by M&S? And sick of Itsu? Made in the Office helps you reclaim your workday lunch (as well as breakfast and snacks) by showing you how to make simple and healthy meals in your office kitchen - all with just a kettle, microwave and toaster. The book shows you that you don't need to have a fully equipped kitchen to knock up avocado and poached eggs on toast (you can poach eggs in the microwave!); and you don't need chef training to make pesto courgette pasta. And you don't need to think ahead the night before, either. You can make 70 quick, simple and healthy dishes in your lunch break.
While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity...In this book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.
Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of Palestine and introduces the reader to traditional Palestinian methods, cooking styles and flavours.
<b>A visual feast of one of Italy's most loved destinations</b> Italy's most seductive island, Sicily, is located in the heart of the Mediterranean. Thanks to its rich history, Sicilian food has Italian as well as Greek, Spanish, French, and Arab influences. Now Italian aficionados, Katie and Giancarlo Caldesi, head to the island to immerse themselves in its diverse food scene. Starting in the capital, Palermo, the couple come across some exciting street food that features tasty Arancini (rice balls stuffed with meat sauce and cheese) to lesser know gems such as Panelle (garbanzo bean fritters), and Sfincione, a thick Sicilian pizza, topped with tomatoes, onions, anchovies, and casciocavallo cheese. In Trapani they try a fish couscous and then head to Noto, where almonds dominate in some memorable desserts, including a classic Semifreddo and a refreshing Almond Granita (served with fresh brioche, for dunking). Nor would any Sicilian book would be complete without Pasta Alla Norma (pasta with tomatoes and eggplants) and the classic, ricotta-filled sweet delight Cannoli.
Illustrated in Searle's inimitable style are the ancient noble ceremony of slashing the trockenbeerenauslese, the inauguration of the first authentic denominazione di origine controllata e garantita, and the vinolympics. For wine lovers who have never tasted ptolemy nouveau or watched the uncorking of the kangarouge, these experiences are related with warmth and humor. The many ways to open a bottle of wine are illustrated, and the rituals and delights of wine around the world are described.
Weber's Barbecue Bible is an all-in-one masterclass in every aspect of outdoor cooking. Whether you barbecue with gas or charcoal, this comprehensive guide contains everything your avid barbecue enthusiast needs to know...- Over 150 triple-tested recipes for meat, poultry, seafood, vegetables and fruit - 1,000 step-by-step photographs to guide you - Invaluable ideas for rubs, marinades and sauces - Expert answers to common questions about barbecuing - Tips and advice on safety, upkeep, fuel and lighting methods..From simple kebabs to elaborate rotisseries, the perfect steak recipes for all-year-round barbecuing...
Celebrate your favorite movies and television shows with this stylish and fun cocktail guide featuring delicious recipes and adorable illustrations. From the Cosmopolitans on <i>Sex and the City</i> and the absinthe in <i>Moulin Rouge</i> to the Big Lebowski s White Russians and James Bond s martinis, this is the ultimate guide to the most famous cocktails in pop culture. Concocted by San Francisco bartender and cocktail expert Anthony Marinese, this manual contains beverages specially invented as tributes to notable television series and cult films. Prepare delicious concoctions inspired by <i>Game of Thrones</i>, <i>Rocky Horror Picture Show</i>, the <i>Walking Dead</i>, <i>Back to the Future</i>, and many more! Complete with colorfully whimsical illustrations, this is the ultimate complement to your next TV binge or movie screening party.
At the heart of this modern-day classic is a gallery of some 1500 roses, which are grouped by type in four sections: Wild Roses, Old Garden Roses, Modern Roses, and Miniatures and Mini-flora. Every rose is illustrated. The entry for each rose describes its appearance and gives brief details of its origin and history, where appropriate, together with any special growing requirements.
Additional information covers classification, colour class, alternative names, breeder, parentage, time of flowering, fragrance, habit, hardiness zones, and awards. Further sections cover the cultivation of roses, roses for special purposes, great rose gardens of the world, and famous rose breeders. There are also fifteen feature pieces on topics of more general interest, including the rose in poetry, David Austin’s English Roses, the rose in legend, the ‘Peace’ rose, the allure of the red rose, and the world’s favourite roses.
Written by renowned author/photographer Stirling Macoboy, this much-loved book was extensively revised and updated in 2007 by Tommy Cairns, winning the WFRS Literary Award in 2012.