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The Square: Sweet
The second volume of the extraordinary work from two-Michelin-star chef, Philip Howard that began with The Square: The Cookbook Volume 1: Savoury. Regarded amongst his peers as one of the world's great culinary artists, his lifetime of dedication and creativity has gone into writing this monumental work of gastronomic creativity and technical expertise. The Square: The Cookbook Volume 2: Sweet gives precise instructions on how to create food of top Michelin standard. Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for books of the highest culinary ambition. Featuring brilliant dishes such as his signature Brillat Savarin Cheesecake with Passion Fruit and Lime, and Lemon Posset with a Blueberry Compote and Warm Vanilla Beignets. Philip Howard's incredible second volume features a full repertoire of sweet recipes, each accompanied by the beautiful photography of Jean Cazals. A must-have book for all chefs, but a great book for keen amateurs and serious foodies alike.
KITCHEN CONFIDENCE
Kitchen Confidence is packed with Catherine’s personal selection of recipes, based around what her family enjoys and the dishes she keeps coming back to time after time. Every recipe is accompanied by a full colour photo (which she styled and snapped whilst making her impatient family wait to eat!) as well as including note pages which contain beautiful illustrations by Harry Stone. From breakfast to dinner and dessert, within the pages of Kitchen Confidence, you’ll find loads of ideas that will tickle your taste buds and maybe inspire you to turn the occasional date with the oven into a full-blown culinary affair with your kitchen! Each recipe is straightforward, with a guide as to how long it will take, what ingredients you could substitute and sometimes even a little bit of history. There’s a guide to useful store cupboard ingredients, equipment you might want to invest in and some tips and techniques for success in the kitchen. So whisks at the ready as you keep calm and curry on and discover a new-found confidence in the kitchen!
Cool Restaurants London
The dining capital of the UK, London is home to an ever-expanding crop of scene-making restaurants. This new edition gives a fresh overview of the hippest places to enjoy a meal on the town. With a broad selection that encompasses diverse cuisines and dining styles, this guide features eateries where you'll enjoy sumptuous food in remarkable surroundings. With approximately 130 lavish color photographs, and a mouth-watering selection of recipes to try at home, this volume will be a hot favorite with London visitors and natives alike. SELLING POINTS -An updated version of teNeues' highly successful Cool Restaurants London -A handy, flexi-cover format is ideal for browsing at home, or on the go ILLUSTRATIONS 130 colour
The Book of Tea
SHORTLISTED for The Fortnum & Mason Food & Drink Awards 2016 From the founders of Teapigs, this is a book about tea like no other. Packed full of infographics and illustrations, as well as recipes, this complete compendium is a celebration of tea-drinking around the world: from drinking masala chai in tea shacks in India or from a samovar in Russia, to the dramatic pouring of Moroccan mint tea and the brewing of a salty butter tea in Tibet. From plant to pot, learn everything there is to know about tea; how it's enjoyed around the world and the origins of different teas, where they come from and how they are processed. Take a visual journey, with the tea leaf, and see what happens during the...
The Devil in the Kitchen
The long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre White When 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 w...
The Best of London
Reviews and recommends London's restaurants, galleries, museums, hotels, and shops, and includes information on nearby cities.
The Restaurant Guide
The best...restaurants in England, Scotland, Wales & Ireland.
Wild Food from Land and Sea
Wild Food from Land and Sea contains over eighty main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. There are recipes for starters, fish dishes, meat dishes, puddings, pasta, risottos and pastries. This book reveals that behind the hype, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profund originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and is full of brilliant tips based on his incomparable feeling for the potential in natural foods from land and sea. Marco's innumerable tips on adapting recipes to suit your ingredients ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.
