Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today's tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters--some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope--complete with gossip, drama, and contemporary relevance.
Bestselling author Rachel Khoo is on the go once again with her latest cookbook, Rachel Khoo's Kitchen Notebook. Her latest cookbook is packed to the brim with 100 standout recipes, full-colour photography and Rachel's very own sketches of the food and places she encounters. Out and about, she finds the most delicious fare, recording it all in her kitchen notebook. From a Ham Hock Tiffin Box to Slow Roasted Pork Belly with Sloe Gin, and Rhubarb and Custard Millefeuille, Rachel Khoo's Kitchen Notebook will inspire even the most jaded cook to try something new. After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study patisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by the BBC. Her beautiful tie-in cookbook and the follow-up, My Little French Kitchen, have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard.
Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.
The only collection of recipes good enough for the Crawley family to eat! Eat like one of the Crawley family. Host an elegant afternoon tea. Treat guests to lavish six-course dinners. With this collection of delicacies inspired by Emmy Award winning series Downton Abbey, you will feel as sophisticated and poised as the men and women of Downton when you prepare these upstairs and downstairs favorites from eras new and old. Each dish finds its roots within the kitchen of the grand estate, including: Velvety Cream of Mushroom Soup; Baked and Buttery Balsamic Asparagus with Sea Salt; Crispy Roast Duck with Blackberry Sauce; Creamless Steak au Poivre; Upper-Class Fruit Salad; Complete with fifteen brand-new recipes from the Roaring Twenties, you will love indulging in the splendors of another era with the snacks, entrees, and desserts from this masterpiece of a cookbook.
The growing popularity of the 5:2 intermittent fasting diet is not doubted. Increasing numbers of advocates embrace its flexibility: you choose which two days of the week are your 'fast' days; you lose weight and the diet is sustainable and healthy over the long-term, unlike many other diets.This book has 100 recipes, 4 weeks of sample menus and is packed with tips on how to integrate the 5:2 diet into your lifestyle. It explains the benefits of intermittent fasting and how it works-both for weight loss and also for health-and sets out the Golden Rules for the non-fast days.There are 30 recipes for fast days that are 500 calories and under. These 'Super 500' recipes are composed of wholegrain fibre to slow digestion, protein, healthy fats and fresh vegetables for delicious food with all-important texture, colour and taste, so fasting day food is tasty and satisfying.
With 140 recipes for delicious non-dairy milks, basic pastries, warming soups and mains, salads, pasta, rice, noodles and sweet things, Easy Vegan has your vegan options covered. It's packed with advice on how to 'veganise' a recipe by swapping out key ingredients for plant-based, healthier alternatives, without compromising on taste or flavour. It's the perfect starter manual for health-conscious would-be vegans and everyone keen to incorporate more plant-based food in their diet.
Irresistible vegan food from award-winning vegan street food pioneers, David and Charlotte Bailey of Wholefood Heaven. David and Charlotte Bailey have taken the street market scene by storm with their vibrant, healthy vegetarian and vegan cuisine. Their food is not about what's missing - it's about maximizing the potential and flavour of plant-based ingredients. Discover enticing egg- and dairy-free dishes from regions with a long tradition of vegetarian eating, such as Asia and India, as well as innovative twists on Spanish tapas, Middle Eastern mezze, Chinese dim sum and more. From big breakfasts to light salads and comforting mains to low-sugar sweet treats, The Fresh Vegan Kitchen is a glorious collection of exciting, satisfying recipes that taste terrific. An inspirational collection of recipes featuring classic dishes from a wealth of cultures, including Thai Coconut Curry, Israeli Chickpea Pancakes, Moroccan Vegetable Patties and Chinese Tofu Rolls. You can even treat yourself to mouth-watering sweet treats and make classic desserts, from a Pineapple and Coconut Cheesecake to a sumptuous Chocolate Mousse.
Life's too short to feel guilty about eating cake, but if you're feasting on baked goodies full of butter, cream and chocolate - or the alternatives such as margarine or artificial sweeteners - you'll soon notice the downside. Gee Charman is from the new school of low-fat cooking. Focusing on using healthy ingredients with fantastic flavours, as well as 'good' fats that actually help you to lose weight, she gives you cakes and cookies, tarts and tray bakes, and fondants and frostings that you can eat to your heart's content. Rather than filling her bakes with artificial sweeteners or bland low-fat substitutes, she finds ingenious ways to add flavour and texture. Try Chocolate Cupcakes, for example, made with a delicious melted dark chocolate and avocado frosting (full of healthy flavanols and essential fatty acids), use tofu to create a soft, creamy Raspberry Ripple Cheesecake, or add rosemary to a low-fat Plum & Almond Tart to make it taste divine. Whether you want to whip up a simple treat for a rainy day, create a show-stopping spread for a party, or enjoy a romantic, indulgent dessert, this book will show you how you can have your cake and eat it!
Looking through her last three decadent baking cookbooks, you can tell that Gesine Bullock-Prado is not about limiting herself, or anyone, when it comes to desserts. But in today's allergy-prone and health-obsessed world, there are times when the refined sugar, eggs, or butter just won't cut it. Let Them Eat Cake is a collection of 75 classic recipes in all their extravagant glory, but they include a simple twist: the secrets to making three alternative versions of each recipe: healthy, gluten-free and vegan. <p>Don't eat eggs, but want the brittle crunch of meringue? Love homemade candy but don't want to eat so much white sugar? Celiac disease (or lactose intolerance, or nut allergy) preventing you from sending cupcakes to school? Let Them Eat Cake will come to the rescue with delicious treats like a Fudgy Chocolate Bundt, Mile High Meyer Lemon Pie, Mighty Mint Cookies, Coconut Cake and Maple Madeleines, all with simple directions to adjust the recipe's ingredients and healthiness quotient. With this collection of cookies, muffins, brownies, pies, cakes and more, Bullock-Prado proves that no matter your preferences, you can always have your cake and eat it too.
From Maggie Beer's own kitchen come 120 favourite recipes she has shared with her television audience, as well as the everyday basics Maggie believes form the foundations of a good food life. With her trademark warmth and finely honed knowledge, Maggie shows us how to get the best out of our ingredients so that every meal is as memorable as it is simple to prepare. Featuring the seasonal produce that has become synonymous with the name Maggie Beer - sweet quinces, verjuice, Barossa chooks and extra virgin olive oil - this collection will remind us daily of the joys of cooking and the pleasures of the table.
Everyone wants to know: How does Dominique do it?
Dominique Ansel is the creator of the Cronut pastry, the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, leader of a three-Michelin-starred pastry kitchen in New York and now the proprietor of New York?s highest-rated bakery, Dominique has become a modern-day Willy Wonka: the creator of wildly innovative, extraordinarily delicious and unbelievably popular desserts.
Presented here are some of Dominique's most coveted recipes, organised by skill level and catering to both amateur and professional bakers. Beginners can conquer the Chocolate Pecan Cookies with the molten chocolate centre; more experienced bakers will learn the secrets to the exquisite caramelised crust of this Cannel? de Bordeaux; and the most adventurous will tackle The At-Home Cronut. In this, his first cookbook, Dominique reveals not only the secrets to his hit desserts but he describes the stories of inspiration behind each of them. The most important element in any dish is not a particular brand of chocolate or a type of salt but rather the spark of imagination.
At heart, Dominique Ansel is a book about innovation: how a cook can transform flour, sugar and butter into memories that last a lifetime; and how anyone, from any field, can try to add a little magic to their work.
Some of the finest, tastiest recipes are to be found in the small-bite dishes of the world - the tapas of Spain, the mezze of the Middle East, the dim sum of China and the antipasti of Italy. In Small Bites, renowned chef Paul Gayler celebrates these traditions with 135 simple and quick recipes for little plates that simply burst with flavour, colour and texture. With mouthwatering delights such as Peruvian Potato Cakes, Begali Blackened Salmon and Lebanese Chicken Wings, this is the ultimate collection of bite-size wonders that will have you cooking and eating in an exciting new way.
In Secret Gardens, readers experience the magic of discovering beautiful, intricately planned, and meticulously cultivated hidden worlds. More than 200 spectacular images showcase 13 private gardens, extraordinary examples of landscape design that are usually inaccessible to the public, and which have never - or very rarely been featured in any publication. From France, Spain, Germany, the Caribbean, Australia, New Zealand, and more, these gardens offer a dizzying range of horticultural and conceptual diversity. The designers reflect on the steps that went into bringing the garden to life, and the book concludes with biographies of landscape architects whose work is featured within, explaining the creative vision of some of the most respected design professionals working today.
The most comprehensive illustrated book on pests and diseases - and beneficial insects - for Australian gardeners. This is the book that Australian gardeners have been waiting for! Packed with more than 750 stunning and detailed photographs, and a wealth of easy-to-follow, comprehensive and reliable advice, Garden Pests, Diseases and Good Bugs is the ultimate illustrated guide for anyone who wants to encourage a healthy, thriving garden. Every garden is host to hundreds of insects and other invertebrates. Fortunately very few of them are pests. But how do you tell if an insect is harmful or not? And what about those nasty looking leaf spots, and mildews, and strange lumps and bumps? Garden Pests, Diseases and Good Bugs show you how to figure out whether an insect is a pest or not, identify the signs of disease, and apply hands-on preventative and control techniques before resorting to pesticides. * The most comprehensive guide to garden pests and diseases in Australia * Over 750 photographs to help you identify the good, the bad and the ugly in your garden with ease * Features natural and non-toxic solutions as well as chemical controls * Over 150 pest insects and other pests described in detail along with the good bugs that get rid of them This book will be the benchmark for pest and disease management in Australian gardens Dr Paul Horne