Nothing tastes better than a home cooked meal - particularly one that has been handed down from generation to generation. Helena and Vikki share their favourite recipes so that you can experience what it's like to eat at their Greek family table.
From simple recipes like a jar of Preserved Olives through to a beautifully Slow Roasted Pork Belly or a twist on a classic Greek dessert like Sticky Baklava Fingers, this is a fresh new take on Greek family food. Each recipe is accompanied by a personal story and photos from the girls' own collection. Let Helena and Vikki take you home and share a delicious meal.
The Moursellas twins ~ Helena (on left) and Vikki ~ came bearing morsels this morning, cake tins containing delicious cakes and slices they'd cooked from recipes in their book of Greek and family tried-and-true recipes. The girls are very down to earth and the recipes look great - I especially liked the look of the olive crusted stuffed rainbow trout! I'm getting hungry writing this. Gotta go!
Lindt's trademark bunny is loved by children and grown ups alike, and its golden wrapping has made it the most recognisable chocolate bunny around the world. In this fun little book, Lindt's Maitres Chocolatiers have come together to collect some of their best recipes - the result is 26 fun chocolate treats for you, your family, and your friends.
Everyone will have fun recreating these chocolate wonders in the kitchen. From madeleines to tiramisu, from mousses to muffins, each recipe in this book is versatile and ideal to be enjoyed by all - as a fun party food for kids, as a dessert for grown ups, or why not as a treat to yourself after a long day at work.
Every recipe is easy to follow and accompanied by beautiful colour photographs, and the presentation of the book - shaped just like the famous bunny, complete with a bell - makes it fun to look through.
The World's Best Brunches, where to find them and how to make them. A term originally coined for Saturday night carousers who couldn't wake up for breakfast, brunch has evolved into a sunny, social meal beloved the world over. And so...here is The World's Best Brunches, a collection of midmorning meals accompanied by the origin of each dish, the best place to sample a bite, and an easy-to-prepare recipe for cooking it at home. *100 authentic recipes with simple, clear instructions for perfect preparation * Glossary of exotic ingredients with easy-to-find alternatives * With a foreword and recipe by top Australian chef Bill Granger
Going Paleo is the only book you'll need to transform the way you eat - and change the way you look and feel - for good. This comprehensive and user-friendly guide shows you both why to go paleo and how to go paleo, with over 80 essential recipes to get you started. Paleo expert and bestselling US author Nora Gedgaudas explains the why of going paleo and Pete Evans explains the how, with a run-down on the foods that have to go and what to replace them with; a detailed guide to setting up your paleo kitchen; and a 5-week kickstart eating plan to help you get started. The recipes in Going Paleo are delicious, quick and highly nourishing. Breakfasts include Kale and Sweet Potato Tortilla and Paleo Parfait with Coconut Cream, while dinner might be Crispy-skinned Salmon with Celeriac Remoulade, Cauliflower Fried Rice with Bacon or a simple Lamb Moussaka. There are chapters for snacks and drinks and heaps of veggies and salads - try Raw Rainbow Pad Thai or Sauerkraut with Dill and Juniper Berries. There is also a chapter for the basics - Make your own fermented mustard or tomato ketchup, or cook up a big pot of chicken bone broth to use in various recipes throughout the week. Going Paleo is for everyone who is interested in good health and eating real food - food that our ancestors would have recognised, that is nutrient dense and that provides our body with the right kind of fuel to perform at its absolute best.
Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.
More than 150 dishes are featured, and images of the recipes are complemented by specially commissioned photographs shot on location in Turkey. Feature spreads on local Turkish chefs and producers and their specialities add a fascinating layer of interest and flavour.
Cafe Spice, the name of Hari Nayak's line of grab n' go Indian meals, is rapidly becoming synonymous with all natural Indian cooking.
The Cafe Spice Cookbook provides devotees with the recipes and tips they need to prepare healthy and authentic Indian dishes, using ingredients available at any supermarket or health food store. So how did Nayak turn delicious and wholesome Indian food into an American success story?
As a young boy, he watched his grandmother grind fresh spices in the traditional stone mortar, heard the splutter of curry leaves being thrown into hot oil, and knew that making good food was his destiny. Today, Cafe Spice hot bars and refrigerated prepared meals are available in a range of outlets nationwide, including Whole Foods, Costco, and a number of college campuses such as MIT and Columbia.
Cookbook consumers are always hungry for simple, accessible recipes that deliver authentic flavor, and The Cafe Spice Cookbook makes it easy for today's health-conscious home cooks to prepare light and fresh versions of classic dishes like Chicken Tikka Masala or Shrimp and Mango Curry as well as a bounty of vegetarian and gluten-free recipes.
Helen and Lisa Tse have been cooking the original recipes that have been handed down through the generations of their family all their lives. Dim Sum they offer everyone a chance to experience the popular Sweet Mandarin Cookery School dim sum masterclass in their very own kitchen. Dim sum recipes span a huge variety of techniques and ingredients, and Helen and Lisa share their skills to demonstrate the perfect creation of an authentic Chinese experience at home with ease. The delicious recipes include Shanghai Dumplings, Mango and Prawn Rolls and Spare Ribs, favourites such as BBQ Skewers and Pork Dumplings, as well as more challenging dishes such as Chrysanthemum Shaped Pastry, Cuttlefish Dumplings, and a range of dim sum desserts.
Hot Damn and Hell Yeah is a cookbook opting for a casual, layperson's terms approach to vegan cooking by ensuring the recipes are straightforward and the majority of ingredients are familiar and easy enough to find in the standard grocery store. The priority is placed on taste and providing delicious vegan incarnations of typical Southwestern (and a little Southern) food rather than prioritizing health and nutrition value at the expense of flavor.
Hot Damn favors a light-hearted, thematic design and layout, opting for custom illustrations of skeletal characters in the old southwest over stock-standard recipe and photo layouts.
Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it, and drinking good coffee is our delivery system. How is it that coffee has such a hold? Its all in the chemistry; the molecular structure of caffeine and the flavour-making phenols and fats that can be lured out from the bean by roasting, grinding and brewing. Making good coffee depends on understanding the science: why water has to be at a certain temperature, what method works best with which grind, how roast affects taste, what happens when you add cream, and which bean you start out with. How to Make Coffee lays out the scientific principles for the coffee-loving non-scientist; stick to these and you will never drink an ordinary joe again.
There is something about soup that has both the ability to revitalise and to soothe. They are packed with nutrition and offer variety, deliciousness and comfort as well as being a fantastic aid for weight-loss. Whether it's swapping a stale sandwich at lunchtime for a vibrant bowl full of grains and greens, or relaxing at home over a velvety blend of manuka-honeyed parsnip, cooking for a supper party or nursing a cold - there is always an occasion for soup. Recipes such as salmon poached in lemongrass tea, lemon chicken and mint with quinoa, and the ultimate 'chicken soup for the soul' will redefine people's expectations and put paid to the myth that soup cannot be a hearty meal in itself.
Featuring over 100 innovative recipes to help you feel fuller and become healthier, Nicole Pisani and Kate Adams have all the credentials to create recipes that are utterly delicious and in line with a balanced way of eating.
Rosa's Thai Cafe. Born in the East. Raised in the East End. In keeping with its contemporary twist on authentic Thai cuisine (sometimes based on western ingredients), Rosa's Thai Cafe celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa's as well as family favourites and regional dishes from founder Saiphin Moore's regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.
Unbelievably delicious plant-based food. Unadulterated. Uncooked.
The Unbakery is a treasure trove of more than 150 ideas for raw plant-based food so yummy you won't miss that it's not cooked. From Mexican Tacos with Chimichurri and Salsa to a heavenly - and yes, good for you! - Blueberry Cheesecake, here are inspirational recipes for incorporating more fresh fruit and vegetables into your diet. All recipes are free from gluten, dairy and cane sugar; all are achievable, unfussy and seriously delicious.
Get back to nature and enjoy beautiful plant-based food, uncooked.
Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.
Apples have sustained, delighted and intoxicated people throughout history. This ubiquitous fruit has always been more than something to eat or drink; it is planted deep within the myths, religion and art of almost every culture. Icon of beauty, desire and sin, of wholesome country harvests, healthy eating and hidden poison, the apple is a symbol, recognized as readily as a brand of computers and a record label as it is on supermarket shelves. One of the most widely distributed fruits on the planet, spread by man, beast and bug over millions of years, today's apples originated in the mountains of Central Asia and journeyed along the Silk Road to Europe and the New World. From the days of Charlemagne to Johnny Appleseed and the colonization of South Africa, settlers were required to plant apple orchards, leading to the development of new towns. The fruit figured in the politics of expansion and the displacement of Native Americans on the American frontier; once a seasonal fixture of every small farm, the apple is now a global commodity, produced, packaged and distributed as a mass-market item.This book explores the apple's history and the latest debates about the use of agrichemicals, the rise of organic and heirloom orchards, and the hopes and fears of genetic crop modification. Beautifully illustrated with historic and contemporary images, and with a directory of popular and heirloom varieties, Apple is a mouth-watering exploration of this fascinating fruit.
Cornish gardens have it all: dramatic natural settings in coast or combe, a wet and mild climate yielding exotic and extravagant plant growth, an indefinable quality of foreignness. Antony has a magnificent early eighteenth-century house in an equally fine natural setting, Glendurgan is the repository of a plant-collecting dynasty who have lived there since the 1820s, while the beautifully restored Heligan retains all the charm of its Victorian heyday.
Caerhays boasts an unrivalled collection of camellias, rhododendrons and magnolias. Contemporary gardens like the vertiginous jungle encasing Lamorran House, Barbara Hepworth's sculpture garden and the ambitious landscape taking shape at Tremenheere, not to mention the world-famous Eden Project, are proof positive that Cornish gardens continue to be both generic and unique. Above all, as backdrop to these spectacular places, there is the sea.
Ravishingly photographed, romantic beyond reason, this book devoted to the most celebrated gardens of southern Italy captures the inexhaustible lure of one of the most beautiful places on earth: Campania, the sun-kissed region that is home to Naples, Capri and the Amalfi Coast. Erstwhile pleasure dome to the Roman emperors, and still Italy's most glamorous seaside getaway, this province has been a top destination for garden appassionati for decades. Bewitched by the natural splendours of the region, author and photographer Robert I.C. Fisher has created a 200-page celebration of twenty-four of southern Italy's finest gardens. In Ravello, the rampageous roses of Villa Cimbrone once warmed the famously chilly heart of Greta Garbo, while off the coast of Positano the private Li Galli islands were the last home of Rudolf Nureyev. In Sorrento, Lord Astor's garden is a monument to English exoticism and on Capri Graham Greene discovered his legendary retreat. Understanding that the potent allure of gardens is not only about plants and species, Fisher also tells the stories of some of the fascinating people who dedicated their lives to creating and nurturing these treasures. The gardens' special magic is captured in lush, mouth-watering photographs, whether it be of turn-of-the-century Sorrento, picture-perfect Positano, medieval Amalfi or island-in-the-sky Ravello. Prepare for enchantment as, through these bougainvillea-bright pages, you visit the garden Shangri-La that is Campania.
Secret Gardens of the Cotswolds is a captivating photographic portrait of the greatest British gardens and the lords, ladies and gardeners who own and manage them, with a focus on the counties of Gloucestershire and Oxfordshire. It features 20 gardens designed by some of the leading contemporary garden designers from across the world. The lively text explores the design and planting achieved and the rich tradition of garden making in this beautiful corner of England. This is a very personal view by photographer Hugo Rittson-Thomas and journalist Victoria Summerley, both residents of this green pocket with more than its fair share of beautiful and interesting gardens. Some of the gardens are strictly private, while others are regularly open to visitors, but all can now be savoured and enjoyed along with those who know them best.
Make a beautiful, practical, environmentally conscious garden, even in a small space - grow UP with a living wall! A living wall is a vertical structure, usually outside the home, that is built with live plants growing in containers hung in a decorative arrangement. Sometimes called Green Walls and Vertical Gardens, living walls are easier than ever to plan and grow! Grow a Living Wall is the first wall-gardening book to focus exclusively on the needs of home gardeners. Make your vertical garden environmentally friendly and sustainable. It's easy with author Shawna Coronado's help! One of her themed vertical gardens is stocked mostly with flowers to make it a haven for bees and other pollinators. Other gardens are filled with vegetables and herbs so anyone with an outdoor wall can grow their own food - beautifully! Even more gardens promote aromatherapy or medicinal plants. Some are designed to provide a green net of air filtration near a living area, or to protect exterior walls from exposure to direct sunlight, which helps to keep the indoors cool. In addition to the comprehensive, step-by-step information that explains the basics of vertical gardening, each of the 20 featured gardens has its own chapter filled with useful tips, stunning photography, and fascinating background stories that point out how much difference a small garden can make. Like author Shawna herself, the gardens you'll find in Grow a Living Wall are positive, life affirming, and sure to produce a smile or two.