All Colour Cookery Library. and Jo McAuley - QuickCook Student - Octopus

QuickCook Student

By All Colour Cookery Library. and Jo McAuley

  • Paperback
  • £7.99

Easy, tasty, healthy and economical recipes that can be made in just 30, 20 or 10 minutes - the perfect student cookbook.

With its quick, easy, healthy and economical recipes, Quickcook:Student is the ideal book for novice cooks, young people living away from home and time-pressed students on a budget. This fantastic selection includes new twists and international flavours, such as Potato, cauliflower and spinach curry, Jalapeno turkey burgers and Teriyaki salmon noodles, as well as old favourites to re-create the flavours of home, like Creamy fish pie and Spaghetti and meatballs. If you're craving something sweet, why not whip up some Apricot and almond tartlets or Lemon popping candy cakes?

With variations on each recipe you will find endless inspiration, both for entertaining your friends and for quick meals for one.

  • Other details

  • ISBN: 9780600626152
  • Publication date: 03 Jun 2013
  • Page count: 288
  • Imprint: Hamlyn
Kyle Books

Menus that Made History

Alex Johnson, Vincent Franklin
Authors:
Alex Johnson, Vincent Franklin

This fascinating miscellany of menus from around the world will educate as well as entertain, delighting both avid foodies and the general reader.Each menu provides an insight into its particular historical moment - from the typical food on offer in a nineteenth-century workhouse to the opulence of George IV's gargantuan coronation dinner. Some menus are linked with a specific and unforgettable event such as The Hindenburg's last flight menu or the variety of meals on offer for First, Second and Third Class passengers on board RMS Titanic, while others give an insight into sport, such as the 1963 FA Cup Final Dinner or transport and travel with the luxury lunch on board the Orient Express. Also included are literary occasions like Charles' Dickens 1868 dinner at Delmonicos in New York as well as the purely fictional and fantastical fare of Ratty's picnic in The Wind in the Willows.(p) 2017 Octopus Publishing Group

Mitchell Beazley

From the Oven to the Table

Diana Henry
Authors:
Diana Henry

Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach:'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson'...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial TimesFood Book of the Year at the André Simon Food & Drink Book Awards 2019

Kyle Books

wagamama Feed Your Soul

Kyle Books

Take One Tin

Lola Milne
Authors:
Lola Milne

Our kitchen cupboards are full of tins - tomatoes, chickpeas, tuna, kidney beans, sardines, sweetcorn, even figs - that often are used as an addition to a recipe but never the main ingredient. Take One Tin is a celebration of tinned ingredients, offering 80 recipes that take one tin and make it the focus of the meal. Arranged to showcase the range of tins available, the chapters begin with the staple that is Beans and Pulses, followed by Tomatoes and Vegetables, which play a central role in countless dishes, then Fish, and finally Fruit and Sweet Tins. The last chapter offers a few tasty accompaniments to eat alongside your meal.Lola's creative but simple recipes, such as jackfruit & red kidney bean chilli, sweetcorn fritters, Sri Lankan mackerel curry and pineapple, coconut & lime upside down cake make the absolute most of ingredients you will already have, topped up with some fresh ingredients. Substitutions are also suggested should you not have every ingredient to hand.Save money, be creative and waste less food by looking in your cupboard instead of visiting the supermarket.

Mitchell Beazley

The Art & Science of Foodpairing

Kyle Books

A Flash in the Pan

John Whaite
Authors:
John Whaite

Speedy food can't be complicated - just a flash in the pan - so no trickery, just delicious but achievable recipes. There are opportunities to be found in a fast-paced kitchen environment, where exceptional dishes can be rustled up without an oven. Pans and a stove are all you need to feed you, your friends and family convenience food, with class. This book celebrates the simplicity of simple, stunning recipes that can be prepared and cooked on the stove in under 45 minutes. And in true John Whaite-style, A Flash in the Pan is brimming with interesting and innovative combinations - from Marmalade Brulée French Toast and Bloody Mary Prawn Tacos to Saag Halloumi and Apricot, Whisky & Honey Cheesecake.

Hamlyn

Pressure Cooking Every Day

Denise Smart
Authors:
Denise Smart

Featuring 80 fresh, easy-to-make modern recipes, such as Huevos rancheros, Lentil and cauliflower curry and Baked salted caramel cheese cake, Pressure Cooker Everyday gives this traditional way of cooking a new lease of life. Save time in the kitchen, cut costs and infuse your food with more intense flavours. Discover the potential of pressure cooking with this must-have cookbook.Six reasons to use a stovetop pressure cooker:1. Super quick - cooks three times faster than conventional cooking.2. Convenience - delicious meals, using just one pot. 3. Economical - ideal for cooking cheap ingredients from scratch.4. Durability - electric pressure cookers last years, but stovetop cookers last a lifetime.5. Versatility - they allow you to tweak recipes as you go along. You can also sear or sauté food before pressure cooking it, adding flavour, which electric cookers fail to achieve.6. More power - stovetop pressure cookers reach higher heat and pressure than electrical ones.

Hamlyn

Cook The Week in 2 Hours

Caroline Pessin
Authors:
Caroline Pessin

How great would it be to come home from work each night without the stress of deciding what to make for dinner? To know there's a delicious, healthy meal ready so you can spend time with the kids or your partner, or just relaxing instead? This book makes that a reality. The idea is simple: set aside two hours at the weekend to batch-cook all of Monday-Friday's evening meals. Sixteen menus are grouped by the seasons and designed to feed a family of four. Each menu has seven recipes - five mains and two starters/light meals. Once you've done the prep, you can have all the dishes on the table in no more than fifteen minutes. No last-minute shopping, no expensive takeaways, no long stints in the kitchen when you want to put your feet up - just 80 homemade meals, with no fuss.

AWW

5 Ingredients Slow Cooker

Mitchell Beazley

Bazaar

Sabrina Ghayour
Authors:
Sabrina Ghayour
Kyle Books

Vegan Treats

Emma Hollingsworth
Authors:
Emma Hollingsworth

An irresistible selection of sweet vegan treats from hugely popular blogger Mrs Hollingsworth's. From peanut butter chocolate cheesecake to classic banoffee pie, each mouth-watering recipe is totally vegan, gluten-free, dairy-free and free from refined sugar.Easy to make, deliciously decadent and using natural, easily available ingredients, Emma Hollingsworth's amazing recipes will transform any plant-based diet. Satisfy every possible sweet tooth craving you could have while avoiding processed snacks and desserts.Chapters cover:· MY SIMPLE STAPLES· GRAB-AND-GO BARS AND BALLS· TRES EASY TRAYBAKES· DROOL-WORTHY COOKIES AND BISCUITS· NO-CHEESE RAW 'CHEESECAKES' AND SLICES· TANTALISING TARTS AND PIES· SERIOUSLY MOREISH CHOCOLATES AND CONFECTIONERY· FIRE UP THE OVEN CAKES AND LOAVES With recipes for easy everyday snacking, crowd-pleasing dinner party desserts as well as impressive special occasion cakes loaded with decorations, Vegan Treats covers every possible sweet recipe you could need or want.Gluten-free, dairy-free and free from refined sugar, as well as plenty of nut-free and raw options, Emma's recipes are sure to please everyone. From Peanut Butter Chocolate Cheesecake Slices and Chocolate Fudge Flapjacks, to classic Banoffee Pie and Carrot Cake, along with recipes for vegan milks, butters, icing and sauces, Emma has your plant-based baking covered with her usual fun and playful style.

Kyle Books

Dough: Simple Contemporary Bread

Richard Bertinet, Richard Bertinet
Authors:
Richard Bertinet, Richard Bertinet

Winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award'Richard is a master of his craft...ultra user-friendly... it might change the way you look at bread forever' Sunday Telegraph'Once you've mastered the technique, it's child's play' Tony Turnbull, The Times'An essential tome' Tom Parker BowlesRichard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.

Kyle Books

Crust

Richard Bertinet, Richard Bertinet
Authors:
Richard Bertinet, Richard Bertinet

Richard's first book Dough, was winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award.'The master of French breadmaking.' Sainsbury's magazine'Master baker Richard Bertinet reveals how you can become an artisan bread maker at home.' Food & Travel'This book will be a great help if you want to make your own sourdough, brioche, baguettes, ciabatta or bagels. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time.' Independent MagazineRichard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.

Mitchell Beazley

Salt & Time

Alissa Timoshkina
Authors:
Alissa Timoshkina

Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake.'Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.' - Alissa Timoshkina'If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic' - Olia Hercules, author of Mamushka and Kaukasis

Conran

Leon Fast Vegan

John Vincent, Rebecca Seal, Chantal Symons
Authors:
John Vincent, Rebecca Seal, Chantal Symons

Kyle Books

Vegan for Good

Rita Serano
Authors:
Rita Serano

From the bestselling author of Vegan in 7. Rita Serano is a hugely popular food blogger known for her irresistible vegan recipes. A perfect companion for busy lives, Vegan for Good contains a range of multi-functional dishes to ensure vegan meals are easy to make every day. Whether it's cooking a hassle-free weeknight supper, preparing a quick work lunch for the day ahead or treating yourself to a relaxed weekend brunch, this book has it covered.Chapters are split into Weekends, Weekends, No Time At All and Sweet Celebrations, with recipes ranging from a warming Sweet Potato and Peanut Soup to a smooth Raspberry and Coconut Cheesecake to share with friends.Packed full of flavour, colour and style, Vegan for Good has something for everyone, whether you need to whip up a 10-minute meal or spend an hour or two on a Sunday prepping for the week ahead. With Rita's friendly guidance and delicious recipes, learn how to create easy, wholesome vegan masterpieces every day.

Kyle Books

Ballymaloe Cookery Course: Revised Edition

Darina Allen
Authors:
Darina Allen
Conran

LEON Happy One-pot Cooking

Rebecca Seal, John Vincent
Authors:
Rebecca Seal, John Vincent

Leon, the home of naturally fast food, has created a collection of more than 100 fuss-free, full-of-flavour recipes for main course dishes that you can create with only one cooking pot, pan or baking tray.Whether you are looking for a simple mid-week supper, a quick weekend lunch or something posh (but easy) to serve to friends, this book has the answer. From one-pan pastas to warming tagines, fragrant tray-baked fish and veg to Asian-inspired stir-fries, Happy One-pot is all about the food and not the washing up.Includes recipes that are Naturally Fast, Fresh & Easy, Cosy & Warm, Posh, Low & Slow and Simple Suppers.

Hamlyn

Cook Slow

Dean Edwards
Authors:
Dean Edwards

'There is a time and a place for all types of cooking, but it was the process of slow cooking that really got my creative juices flowing and reinvigorated my passion for food. Since the day I started to cook, it wasn't just the end result that I loved, it was the process. The chopping, stirring, simmering and tasting along the way, makes the experience...I believe that cooking food slowly is the ideal method for transforming basic ingredients into something very special.' - Dean EdwardsCook Slow features 90 delicious slow cooker recipes, all with conventional oven options, which will make you fall back in love with food again. Dean's fresh approach allows you to fit the enjoyment of planning, preparing and creating a meal into a busy life. Enjoy family favourites such as Three cheese mac with chorizo crumb, Sticky cherry cola baby-back ribs and Slow cooker vegetable lasagne or try something new with Breakfast shakshuka, Pork belly bahn mi or Smoky ox cheek chilli nachos.

Kyle Books

Forgotten Skills of Cooking

Darina Allen
Authors:
Darina Allen

Winner of the Andre Simon Food Book Award 2009.Darina Allen has won many awards such as the World Gourmand Cookbook Award 2018, the Award for Outstanding Contribution to the Irish Culinary Sector by Euro-Toques, the UK Guild of Food Writers Lifetime Achievement Award and the 2018 Guaranteed Irish Food Hero Award.'There's not much this gourmet grande dame doesn't know.' Observer Food MonthlyIn this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.