Length: 200mm
Width: 125mm
Handle: 120mm
Cylinder Length: 110mm
Cylinder Diameter: 25mm
Total Weight: 110g
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Author: Nigel Slater
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A collection of more than 150 delicious, easy, and gratifying plant-based and meat recipes, A Cook’s Book is the story of famed food writer Nigel Slater’s life in the kitchen. He charms readers with the tales behind the recipes, recalling the first time he ate a sublime baguette in Paris and the joy of his first slice of buttercream-topped chocolate cake.
From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken.
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From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken.
These are Nigel Slater's go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include:
- A Bowl of Soup: Pumpkin Laksa, Spicy Red Lentil Soup, Pea and Parsley Soup
- Breaking Bread: Soft Rolls with Feta and Rosemary, Blackcurrant Focaccia, Large Sourdough Loaf
- Everyday Greens: Cheesy Greens and Potatoes, Spiced Zucchini with Spinach, Herb Pancakes with Mushroom
- Everyday Dinners: Beet and Lamb Patties, Pork and Lemon Meatballs, Mussels, Coconut, and Noodles
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A vivid and insightful exploration of Middle Eastern ingredients featuring 90 recipes and transportive photography, from the author of Mastering Spice and The Spice Companion
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An homage to Middle Eastern cuisine, A Middle Eastern Pantry is the ultimate resource for fans of deep flavor and dishes with even deeper roots.
Through ninety delicious recipes, historically driven ingredient research, essays on Middle Eastern food artisans, and gorgeous photography, A Middle Eastern Pantry showcases iconic Middle Eastern recipes such as homemade Egyptian Dukkah, Turkish Sujuk Manti dumplings, a Druze-style Sumac Onion Salad, and Bint el Sahn, a Yemeni cake made from flakey layers of dough soaked with honey. Readers learn how to buy, use, make, and store pantry staples, from different types of molasses to legumes, grains, pickles, and, of course, spices. Chapters are organized by key ingredient category like Olives, Nuts, and Grains presenting an array of pantry staples and practical recipes. Readers will also find insights on buying and sourcing ingredients and friendly tips for cooking and storing take braises, roasts, dips, snacks, and spice blends to the next level.
An homage to Middle Eastern cuisine, A Middle Eastern Pantry is the ultimate resource for fans of deep flavor and dishes with even deeper roots.
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Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.
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New York Times contributing writer Rebekah Peppler shares 125 elegant, “new French” recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.
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Ad Hoc at Home
Family Style Recipes
by Kathryn Lukas and Shane Peterson.
Published by Artisan.
Cover: Hardcover
Pages: 368
About the Book
Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.
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