This cook's tour of recipes from around the globe is all about the great food you can make without spending a ton of money. Thanks to a special section on less expensive cuts of meat, pork belly, you'll soon be creating new family favorites from lamb shoulder, skirt steak and the like. Turn a bumper crop of tomatoes and basil into a satisfying Tomato & Pesto Tart.
Plenty #ad - With what's left from a simple roast Chicken, Pumpkin, make a fabulous Greek Chicken, Feta & Filo Pie. Orders are despatched from our UK warehouse next working day.
A Change of AppetiteMitchell Beazley #ad - What happened when one of today's best-loved food writers had a change of appetite? here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.
In her year of good eating, but this was about much more than weight loss - lead by taste, Diana lost weight, it was about discovering a healthier, fresher way of eating. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
A Change of Appetite #ad - . From a cambodian salad of shrimps, and mint or north African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, toasted coconut, grapefruit, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate.
SimpleMitchell Beazley #ad - Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavor. Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. No-one is better than Diana Henry at turning the everyday into something special.
From turkish pasta with caramelized onions, caraway and sour cream to parmesan-roasted cauliflower with Garlic and Thyme, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.
Simple #ad - Mitchell Beazley.
Roast Figs Sugar Snow: Food to warm the soulMitchell Beazley #ad - These recipes will bring warmth to your heart as well as your home. An irresistible collection of enticing and memorable cold-weather food - updated with 6 completely new recipes. Diana henry spent 5 years travelling and eating in search of the tastiest dishes from the snowiest climes, resulting in an irresistible collection of dishes from North America and Northern Europe.
Roast Figs Sugar Snow: Food to warm the soul #ad - This unique collection of recipes celebrates some of the world's most overlooked cuisines by using produce that can be found on our own doorsteps. There are potato and cheese dishes from italy's skiing slopes, pastries from the coffee houses of Vienna and Budapest, and little appetizers that have been eaten at Russian celebrations since the days of the Tsar.
A Bird in the Hand: Chicken recipes for every day and every moodMitchell Beazley #ad - Plundering the globe, whether you need a quick supper on the table after work, there is no shortage of brilliant ways to cook it, something for a lazy summer barbecue or a feast to nourish family and friends. From quick vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, barley and feta stuffed roast chicken with Georgian aubergines, through to a complete feast with pomegranate, there is no eating or entertaining occasion that isn't covered in this book.
2016 james beard award winnerchicken takes center stage in Diana Henry's new collection of recipes for every day and every mood. Mitchell Beazley. In a bird in the hand, diana henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love. Diana henry was named 'cookery writer of the year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine.
A Bird in the Hand: Chicken recipes for every day and every mood #ad - She is a contributor to many magazines including Red, House and Garden, Country Living and Waitrose Food Illustrated. She is the author of a number of bestselling cookbooks, including: Roast Figs Sugar Snow; The Gastropub Cookbook, Salt Sugar Smoke, Cook Simple, Food from Plenty and A Change of Appetite.
Diana lives in London with her partner and children. Mitchell Beazley. Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual.
How to Eat a Peach: Menus, Stories and PlacesMitchell Beazley #ad - The host or hostess just puts a bowl of peaches on the table and offers glasses of chilled moscato or even Marsala. Mitchell Beazley. They also have to work as a meal that flows and as a group of dishes that the cook can manage without becoming totally stressed. Each menu is a story in itself, but the recipes can also stand alone.
The title of the book refers to how Italians end a meal in the summer, when it's too hot to cook. Guests then slice their peach into the glass, before eating the slices and drinking the wine. That says something very important about eating - simplicity and generosity and sometimes not cooking are what it's about.
How to Eat a Peach: Menus, Stories and Places #ad - Named one of the best cookbooks of the year by The Washington Post, The New Yorker, Rachel Ray Every Day, NPR and The Boston Globe. When diana henry was sixteen she started a menu notebook an exercise book carefully covered in wrapping paper. Mitchell Beazley. Planning a menu is still her favorite part of cooking.
Menus can create very different moods; they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. The 24 menus and 100 recipes in this book reflect places Diana loves, and dishes that are real favorites. The menus are introduced with personal essays in Diana's now well-known voice- about places or journeys or particular times and explain the choice of dishes.
Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North AfricaMitchell Beazley #ad - The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Pomegranate and Feta Salad, Fennel, and Lavender, Orange and Almond Cake are both delicious and accessible to cook. Mitchell Beazley. In this culinary exploration of the mediterranean, and North Africa, Middle East, Diana Henry has gathered together dishes that combine exotic flavors in ways long forgotten - or never discovered - in many Western kitchens.
Crazy Water, Pickled Lemons: Enchanting dishes from the Middle East, Mediterranean and North Africa #ad - Colorful, to flower-waters that allow you to drink in the scent of a garden, with their insides bursting with ruby seeds, from leathery pomegranates, aromatic and perfumed ingredients, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. Mitchell Beazley. Mitchell Beazley.
Bottom of the Pot: Persian Recipes and StoriesFlatiron Books #ad - America will not only fall in love with Persian cooking, it'll fall in love with Naz. Samin nosrat, heat: the four elements of good cookingnaz deravian lays out the multi-hued canvas of a Persian meal, author of Salt, Fat, Acid, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home.
At eight years old, naz deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. The best part, saved for last. Mitchell Beazley. Winner of the iacp 2019 first book award presented by the julia child foundationLike Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing.
Bottom of the Pot: Persian Recipes and Stories #ad - In over 100 recipes, naz introduces us to Persian food made from a global perspective, at home in an American kitchen. As they traverse the world in search of a place to land, and of course, steaming pomegranate and walnut chicken, tahdig: the crispy, Naz's family finds comfort and familiarity in pots of hearty aash, golden jewels of rice that form a crust at the bottom of the pot.
Over the following ten years, and always, the knowledge that home can be found in a simple, tiny jars of saffron threads, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, perfect pot of rice. Mitchell Beazley. In bottom of the pot, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, Naz, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia.
NOPI: The CookbookTen Speed Press #ad - A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Mitchell Beazley. Ten speed Press. Mitchell Beazley. Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant.
NOPI: The Cookbook #ad - In collaboration with nopi's head chef ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way. Mitchell Beazley.
Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fishMitchell Beazley #ad - But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Mitchell Beazley. Mitchell Beazley. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
Mitchell Beazley. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette.
Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish #ad - This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam which is more like a conserve and keeps in the fridge for only a couple of weeks.
Orders are despatched from our UK warehouse next working day. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. Ten speed Press.
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi A CookbookTen Speed Press #ad - From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. Orders are despatched from our UK warehouse next working day. Ten speed Press. The hotly anticipated follow-up to london chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi A Cookbook #ad - Yotam ottolenghi is one of the world’s most beloved culinary talents. Mitchell Beazley. This visually stunning collection will change the way you cook and eat vegetables Mitchell Beazley. Ten speed Press. Organized by cooking method, seasonality, more than 150 dazzling recipes emphasize spices, and bold flavors.
In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Mitchell Beazley.