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Jamie at HomeJamie at Home. Cook Your Way to the Good Life. This book is very close to my heart. It's about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly, my vegetable patch! I came to realise last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside, you'll find over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well! "Jamie at Home": Cook Your Way to the Good Life.

Eating for EnglandEating for England. Fudge is toffee for romantics. Melting and honeyed, this fragile sweetmeat lacks the hardman undertones of a block of toffee, carrying instead the ghost of the British countryside. As you drive around the Scottish Highlands, Yorkshire Dales or along the Cornish coast you can sometimes feel as if you have stepped into fudge world, a place where visitors are bombarded by packets of sweet brown lumps in cellophane packets tied up with lilac ribbon. Taking home a packet of fudge is the middle-class equivalent of putting a stick or two of Blackpool rock in your suitcase. The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is Nigel Slater's personal portrait of the British and their food. A celebration of the glories, humour, eccentricities and embarrassments that make up that extraordinary thing that is the British at table. Eating for England: The Delights and Eccentricities of the British at Table.

Gordon Ramsay Sunday LunchGordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" Gordon Ramsay's aim is to get us all cooking up a storm and sitting down at the table with friends and family to share lunch on Sundays and at other leisure times. In the second series of "The F Word", his highly acclaimed topical food programme, he visits people all over the UK of all ages, backgrounds and ethnic origins to help them cook up a meal for family and/or friends. These range from traditional Sunday roasts to lighter summer fare, from easy 30-minute meals to Italian, Indian and Moroccan influenced family feasts. As always, Gordon Ramsay is there to help the home cook at every stage - buying the right ingredients, preparation and serving and helping to co-ordinate the cooking of several dishes to arrive on the table simultaneously. This TV tie-in book takes all the dishes served on the programmes and arranges them into 25 menus, each featuring a starter, main course and a pudding, plus an invaluable timetable and all sorts of helpful culinary hints, such as carving and what to do when things go wrong. For those who want to pick and choose, there are alternative recipe and menu suggestions plus invaluable expert advice and techniques from Britain's top chef, making this a must-have purchase for all Gordon Ramsay fans.

How to Be a Domestic GoddessHow to Be a Domestic Goddess: Baking and the Art of Comfort Cooking This volume is not about being a goddess, but about feeling like one. Nigella Lawson shows that there can be more feelgood mileage from running up a tray of muffins or baking a sponge cake than in almost any other cooking, and that it's not actually hard. "How to be a Domestic Goddess" understands our anxieties, feeds our fantasies and puts cakes, pies, pastries, preserves, puddings, bread and biscuits back into today's kitchens and our lives. Everything from dairy cakes to chocolate cakes, from brownies to bagels, from gooseberry-cream crumble to double apple pie, from pizza to pistachio macaroons, scones and muffins to cheesecakes and steamed syrup sponge, from baklava to a Barbie cake, as well as children's cooking, Christmas baking and other family festive treats.

Cook with JamieCook with Jamie: My Guide to Making You a Better Cook With this ultimate kitchen companion you can be a student of Jamie's in your own home. Learn the skills that the trainees at Jamie's Fifteen restaurant learn during their first year, from basic techniques to advice on ingredients and how to put dishes together. The 100 new recipes range from the very simple to those that appear on the menu at Fifteen. It's a celebration of learning, seasonality and good food! With Jamie Oliver as your teacher, enjoy making the delicious recipes that feature regularly at the restaurant. With hints, tips, advice and clear photographs to show you all the practical stuff, this is Jamie's most accessible book yet!.

Bread MattersBread Matters: The Sorry State of Modern Bread and a Definitive Guide to Baking Your Own Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance, to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food, the staff of life, in droves. Bread Matters offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what's really going on, demystifying the science, sharing a practical baker's craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty food without yeast, wheat or gluten.

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