Cook’s One Line a Day : A Five-Year Culinary Memory Book
In the trim size of the original One Line a Day and the organisation of the other One Line a Day titles, this journal gives dedicated home cooks and professional chefs a place to record 5 years of culinary inspiration.
- The Whole 30 : The official 30-day guide to total health and food freedom by: Dallas Hartwig £15.82Add to basket
Get on the path to better health, effortless weight loss, and incredible improvements in sleep quality, energy, and mood with THE WHOLE30. Melissa and Dallas Hartwig are the authors of New York Times bestseller IT STARTS WITH FOOD, which has taken America by storm, and the founders of the Whole9, an online community focused on health, fitness, and sanity serving 1.5 million visitors a month. Their new book THE WHOLE30 provides all the resources you need to reset your health. Based on Paleo diet principles, this is not a traditional diet book but a way to implement lasting change in your life by eating real food for 30 days. With the measurements and products in the book fully adapted for UK readers, with no conversions needed, it couldn’t be easier to start cooking and improve your life. By following the WHOLE30 programme, the authors argue that you can reclaim your health and transform your relationship with food in the long term. The authors’ positive empowering message and the health benefits and weight loss this programme can bring make this book potentially life changing. Motivating and inspiring with just the right amount of Dallas’ and Melissa’s signature tough love, THE WHOLE30 features real-life success stories, answers to common questions, detailed elimination and reintroduction guidelines, and more than 100 recipes using familiar ingredients, from simple one-pot meals to complete dinner party menus.
- The Devil in the Kitchen : The Autobiography by: Marco Pierre White £7.92Add to basket
The long-awaited autobiography of the archetypal kitchen bad boy – Marco Pierre WhiteWhen Marco Pierre White’s mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style, and then struck out on his own.At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock ‘n’ roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant, and his temper was legendary, as younger chefs such as Gordon Ramsay and Heston Blumenthal would find out when they worked for him. He eventually opened several more restaurants, won every honour going and then realised that it still wasn’t enough. Here Marco takes the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain.
- Make Mead Like a Viking : Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers by: Jereme Zimmerman £14.40Add to basket
A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations–no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead–arguably the world’s oldest fermented alcoholic beverage–can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: – The importance of local and unpasteurized honey for both flavor and health benefits; – Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; – How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; – Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; – The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; – Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past–and its focus on the use of unnatural chemicals–or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but–like Odin’s ever-seeking eye–focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.
- The Art of Eating Well by: Jasmine Hemsley £19.84Add to basket
The bestselling cookbook from Hemsley + Hemsley, including recipes from Jasmine and Melissa’s Channel 4 series Eating Well with Hemsley + Hemsley. The Art of Eating Well is a revolutionary cookbook that will help anyone who wishes to feel better, lose weight or have more energy. Jasmine and Melissa Hemsley teach their principles of life-long healthy eating with exciting and inventive recipes that are so delicious you forget the purpose is good health and nourishment. Jasmine and Melissa’s philosophy is simple: a healthy gut leads to a healthy body and mind, and a better, happier you; that changing the way you eat doesn’t have to involve deprivation, but can be enjoyed everyday – whether you are home, work, with family or friends, or eating out. This stunning book includes over 150 mouth-watering recipes – all of which are free from grain, gluten, refined sugar and high starch. The sisters’ down-to-earth, encouraging and practical guidance will motivate you to try new foods and no longer crave high sugar and processed foods. They include comprehensive advice on ingredients, techniques, equipment, cooking in advance, meal plans, juicing, and packed lunches and snacks that fit busy lifestyles. The Art of Eating Well is divided into clear categories – Kitchen and Store Cupboard Basics; Cooking in Advance; Breakfast; Soups; Salads; Sides and Snacks; Main Meals, including meat, poultry, fish and vegetarian; Baking and Desserts; Dips, Dressings and Sauces; Juices and Smoothies; Basics. Beautifully photographed and designed, The Art of Eating Well is a kitchen bible that delivers maximum taste and maximum nutrition. A bold and beautiful cooking companion for food lovers that will change the way you eat leaving you energized, healthy, slimmer and strong.
- Mastering Pasta : The Art and Practice of Handmade Pasta, Gnocchi, and Risotto by: Marc Vetri £22.00Add to basket
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas–and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.