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Fired
The wood oven revolution is here. Anyone with an outside space, from a city centre balcony to a leafy green country garden, can pick up an outdoor oven and start cooking. The range available is expanding all the time - catering for every budget and skill level - and yet until now there hasn't been a book that offers an all-round guide to cooking on the new kit on the block. Fired fills that gap with aplomb. The book shows you how to cook the finest pizza known to man of course, but it goes much further, offering recipes for meat joints, one pot stews, breads and even desserts. It holds the reader's hand on the journey to outdoor oven expertise, showing just how versatile and exciting outdoor wood oven cookery can be.
Sous Vide
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Sous Vide for the Home Cook
A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.
The Big Fat Duck Cookbook
A work written by the winner of the Guild of Food Writers Food Book of the Year.
Playing with Food
A delightfully presented activity book introducing children to the glories of food and cooking.
Gut Gastronomy
“Dishes are satisfying and occasionally border on indulgent. . . . for those seeking better health, there is much here to consider and entice.” —Publishers Weekly This innovative book introduces a whole new way of eating with a unique plan developed specifically at Grayshott Spa, one of the world’s leading health spas. By focusing on digestive health as a route to true wellness, the Grayshott Plan helps to boost your energy and rebalance weight safely through a nutrient rich diet that will give you everything you need to face the demands of modern life. The Plan dispels the misguided notion of “detoxifying” through spartan, punitive regimes and instead focuses on regaining good h...
The Curious Cook
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Digital Gastronomy: From 3d Food Printing To Personalized Nutrition
The food industry has seen many changes over the last several decades — new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just ...
Gastronomy of Italy
"Gastronomy of Italy" continues to grace the shelves of home cooks, professional chefs and armchair travellers. A constant seller, the original version of this classic text won the prestigous Duchessa Maria Luigia di Parma prize. This new edition has been totally updated, reorganised and expanded taking into account the culinary changes of the last decade, the move towards healthier eating and today's demand for a fully comprehensive reference for the kitchen. It includes a detailed introduction to the origins and history of Italian cuisine, a cook's tour of the 16 regions of Italy and their specialities, a 200-recipe section, a full A-Z reference guide to Italian Food, an explanation of terms and techniques as well as a survey of Italian wines. Superbly illustrated with historical paintings, frescoes, prints and special food photography, Anna Del Conte's "Gastronomy of Italy" is an essential companion, which will remain a source of reference for life.
Cooking Without Borders
A collection of globe-spanning recipes from the acclaimed chef and restaurateur. To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America, Lo’s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she’s tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be. In Cooking Without Borders, Lo offers more than one hundred recipes celebrating the best flavors from around the globe, including chapters on appetizers, soups, salads, main courses, and desserts. These recipes show home cooks everywhere how easy it is to think globally and prepare creative and delicious food. Now that we have greater access than ever before to ingredients from all corners of the world, there’s no better time to enjoy these flavors at every meal, presented by one of our country’s most innovative chefs.
