- Country Classics – Fresh, seasonal meals - Octopus

Time remaining

  • -- days
  • -- hours
  • -- minutes
  • -- seconds
Books in this series

Country Classics – Fresh, seasonal meals

  • Paperback
  • £6.99

Whether you're a fully-fledged urbanite, proud owner of a palatial farmhouse kitchen, or resident of suburbia, everyone should be able to enjoy the generous, fresh, seasonal product of the country kitchen.

Think meadows and orchards and the scent of freshly baked bread wafting in the early morning sunshine, fresh still-warm eggs and kitchen garden fruits lining the well-stocked larder. A rural collection that makes the most of nature's bounty, and shows how to pickle, preserve or cook fabulous meals with it, so you can get in touch with your inner Archer. Heartening, delicious and simple food cooked to perfection - that's the essence of country cooking. It's demonstrated in this farmhouse treat of a book with recipes and evocative photographs for every meal from cooked breakfasts, taste-packed lunchtime sandwiches, and the robust roasts, casseroles and grills for the rewarding dinners at the end of a long day. Alongside the jams, chutneys and pickles made from country fruits, and homemade luxuries for fetes and bake sales, this is a truly delightful collection of rural recipe nostalgia.

Biographical Notes

The Australian Women's Weekly is an extraordinarily successful global cookery brand, built over 30 years, having sold over 70 million books in over 100 countries around the world.
So what's the secret? It's the world famous special Test Kitchen and the 3 Rs:
RANGE, RELIABILITY & the RECIPES
RANGE
Delicious recipes for every occasion covering cuisine from around the world - where there's food, there's a Women's Weekly cookbook.
RELIABILITY
All the books are TRIPLE TESTED® for guaranteed results.
And finally, the RECIPES
Each recipe is clearly and vividly photographed to illustrate your finished dish and they taste fantastic. It's not complicated and the recipes work - every time.

  • Other details

  • ISBN: 9781742453750
  • Publication date: 15 Jul 2013
  • Page count: 120
  • Imprint: AWW
Mitchell Beazley

The Art & Science of Foodpairing

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston BlumenthalFoodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.This exciting new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.Contributors:Astrid Gutsche and Gaston Acurio - Astrid y Gaston - PeruAndoni Luiz Aduriz - Mugaritz - SpainHeston Blumenthal - The Fat Duck - UKTony Conigliaro - DrinksFactory - UKSang Hoon Degeimbre - L'Air du Temps - BelgiumJason Howard - #50YearsBim - UK/CaribbeanMingoo Kang - Mingles - KoreaJane Lopes & Ben Shewry - Attica - AustraliaVirgilio Martinez - Central - PeruDominique Persoone - The Chocolate Line - BelgiumKarlos Ponte - Taller - Venezuela/DenmarkJoan Roce - El Celler de Can Roca - SpainDan Barber - Blue Hill at Stone Barns - USAKobus van der Merwe - Wolfgat - South AfricaDarren Purchese - Burch & Purchese Sweet Studio - MelbourneAlex Atala - D.O.M - BrazilMaría José San Román - Monastrell - SpainKeiko Nagae - Arôme conseil en patisserie - Paris

Kyle Books

Gifts from the Modern Larder

Rachel De Thample
Authors:
Rachel De Thample

A bounty of recipes for homemade preserves that are good for you, from smoked and spiced pickles with gut-friendly attributes or energizing drinks such as oak-aged blackberry kombucha to healing gourmet treats such as homemade miso or wild garlic oil. Organised in chapters focusing around infusing, fermenting, pickling and drying, Rachel's recipes use everyday ingredients in ingenious ways to create treats for any occassion. The act of making edible gifts for others is just as rewarding as receiving them, especially when you keep a store of jars for yourself to to savour as the seasons come and go. Treat both those around you and yourself to the bounty of a modern larder full of delicious offerings.

Kyle Books

Menus that Made History

Alex Johnson, Vincent Franklin
Authors:
Alex Johnson, Vincent Franklin
Kyle Books

wagamama Feed Your Soul

The dishes have been designed for every occasion, from rapid weekday meals, to slow-cooked ramens and the art of making gyoza. Sections include The Basics, Lighter Meals, Nourish your Soul and Small Plates. Recipes range from basic sauces and accompaniments such as soy sauce, sriracha, wasabi, pickled ginger and Japanese curry paste to delicious salads such as harusame, packed with protein and crunch, or the ever popular yaki soba and bang bang cauliflower.With original food photography by Howard Shooter, evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, feed your soul is set to become the new classic wagamama cookbook.

Mitchell Beazley

From the Oven to the Table

Diana Henry
Authors:
Diana Henry
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

Eat Shop Save: 8 Weeks to Better Health

Dale Pinnock
Authors:
Dale Pinnock

Following the bestselling success of Eat Shop Save, Dale Pinnock returns with the second television tie-in for the eponymous ITV series.Eat Shop Save 2 contains over 80 recipes accompanied by detailed nutritional information and carefully curated mealplanners to help you save money, time and look after your health. Each chapter highlights the key benefits of certain ingredients and food groups, while the straightforward recipes prove you can easily manage your weight without breaking the bank. Useful information including calorie counts, storecupboard suggestions and a dedicated chapter to Vegan and Vegetarian food make this an ideal companion to the time-poor, health-conscious, money-savers among us.

Kyle Books

Food for Thought: Changing the world one bite at a time

Vanessa Kimbell
Authors:
Vanessa Kimbell

Inspired by ethically sourced, sustainable ingredients available from your local suppliers, Vanessa shows how what you cook can make a real difference to those who produce it and to the environment. Recipes are simple, unfussy and easy to cook at home - making everyday classics ethical and sustainable - with chapters focusing on Basics, Getting Ahead in the Kitchen, Simple Suppers, Feeding Children, Leisurely Weekend Food and Special Occasions. Let Vanessa inspire you to adapt the way you cook and change the world one delicious bite at a time.

Kyle Books

Made in the USA: Classic and Contemporary American Recipes from Coast to Coast

Florence Cornish
Authors:
Florence Cornish

American food is a worldwide phenomena from the juicy, blushing cheeseburger to the zesty, punchy chilli taco. Made in the USA is a culinary guide to, and celebration of, all things great and glorious about American food - 100 recipes showcasing the melting-pot of American cuisine. Covering breakfast classics such as Eggs Benedict and Pancakes with Blueberries & Cinnamon; burgers, barbecues and slow cooking with Pulled Pork and Blue Belly Burgers; regional dishes such as San Francisco Spaghetti with Clams and comfort food classics like Mac n Cheese and Pot Roast. Travel through the tastes of the US with Southern delicacies including Chicken & Shrimp Jambalaya and Beignets with Nutmeg Icing Sugar before moving south to sample the Mexican delights of Baja Fish Tacos, Foolproof Guacamole and Quesadillas. You can even learn to master a Real Long Island Iced Tea or Mint Julep as well as indulging your sweet tooth with Key Lime & Mint Pie or Black Cherry Cupcakes. The perfect cookbook for anyone addicted to over-the-Atlantic edibles.

Kyle Books

The Goodness of Raw Chocolate

Kathy Kordalis
Authors:
Kathy Kordalis

Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate. Plus it's very versatile, works in savoury or sweet dishes and, most importantly, makes you feel good in your body and soul. Part of The Goodness Of series, Raw Chocolate offers well-chosen recipes that minimise cooking to ensure that as any of raw chocolate's nutrients as possible are retained to deliver the best benefits. Kathy provides delicious recipes in an accessible, light and easy way for a wide variety of home cooks, from a quick Berry and Raw Chocolate Smoothie to simple Roast Veg with Raw Chocolate Picada. With tips and tricks and a balanced approach to cooking healthy and nourishing food, she also offers vegan and dairy-free options and healthier twists on classics with a focus on flavour

Kyle Books

The Goodness of Coconut

JONZEN, EMILY
Authors:
JONZEN, EMILY

Few foods have seen the spotlight in recent years as much as the coconut. Since lingering at the bottom of the fashionable fruit chart, the brown, hairy and difficult to crack contender has risen to the top, making up for what it lacks in looks by packing a nutritional punch. Hailed as one of the top superfoods of 2015, sales of coconut-based food have rocketed, its liquid form has even been referred to as an 'uniquely curative elixir' - indeed, the humble coconut is certainly having it's moment. Once confined to the filling of a Bounty bar, coconut now comes in an array of forms; Emily Jonzen arranges her book by texture and variety, with chapters divided into Milk & Water, Oil, Flour and Desiccated. Packed with an amazing range of recipes from savoury dishes such as Coconut-crusted Chicken or Stir-fried squid to sweet things such as Coconut Flour Pancakes and Coconut & Pistachio Brownies, Emily will have you going nuts over nature's finest and most versatile ingredient. The unassuming coconut is now taking its rightful place as the darling of the 'superfoods'.While they may not be much to look at, they are your best cooking companion - work these hairy wonder-fruits and reap the healthy benefits.

Kyle Books

Jude's Ice Cream & Desserts

Chow Mezger, Alex Mezger
Authors:
Chow Mezger, Alex Mezger

Indulge in a collection of innovative, lip-smackingly brilliant recipes celebrating ice-cream and the desserts that accompany it. This beautiful cookbook starts with a chapter on how to make classic and more unusual ice-cream flavours as well as sorbets and vegan options (from Strawberry and Buttermilk, No-churn Flat White Coffee to Vegan Coconut Ice Cream). Then ice-cream desserts and celebration recipes take centre stage, bringing fun to the kitchen (from Stacked Ice Cream Cheesecake with figs and cinnamon to Lemon Meringue Ice Cream Pie). Decadent desserts that are the perfect companion to ice cream, like Collapsed Espresso Cake, add a baking element, whilst sundaes, shakes and cocktails give inspiration for all-hours entertaining. Toppings, of course, are showcased, with sauces, chunky honeycomb, homemade waffle cones, marshmallows and salted pecan brittle on offer so you can decorate and create your own desserts. This joyful selection is an homage to one of our favourite foods and, in the hands of the award-winning British brand Jude's, you know these recipes will be exciting and packed with flavour.

Kyle Books

Saffron in the Souks

John Gregory-Smith
Authors:
John Gregory-Smith

From the vibrant souks of Tripoli and Beirut to the quiet calm of the Chouf Mountains and Qadisha Valley, Lebanon is a land of bold colours, exquisite flavours and hidden beauty. For this gorgeous book, John Gregory-Smith travelled the length and breadth of the country to bring back the very best of Lebanese cuisine. Classic streetfood, delicate pastries and little known Druze recipes are given John's signature twist, creating dishes that are bursting with flavour and sure to become star players in your kitchen. With stunning location photography to bring the country to life, Saffron in the Souks is sure to delight and inspire its readers.

Hamlyn

Cook The Week in 2 Hours

Caroline Pessin
Authors:
Caroline Pessin
Kyle Books

Skinny Desserts

Kathryn Bruton
Authors:
Kathryn Bruton

In Skinny Desserts Kathryn Bruton has created a collection of delectable sweet dishes that includes the things we all know and love - crème brûlée, citrus tarts, cheesecakes, meringues, ice cream, souffles and éclairs - but with clever minor adjustments each classically calorific recipes is under 300 calories per portion.Chapters cover Cakes, Tarts and Pies, Chocolate, Meringue, Frozen and Fruit, along with a bonus section of Petit Fours and Small Bites for when you just want a little treat of something extra special. From Lemon & Honey Ricotta Cheesecake with Roasted Plums and Salted Peanut Butter Popcorn with Caramel Cream, to Blood Orange & Rhubarb Roulade, Coconut, Lime & Mango Macaroon Ice Cream Sandwiches and Raspberry Ripple Custard Doughnuts, there's something to satisfy every kind of sweet tooth. Each recipe is as enticing and delicious as you would expect a sweet dessert to be, but without the guilt of consuming excessive calories.

Kyle Books

Goose Fat and Garlic

Jeanne Strang
Authors:
Jeanne Strang

With over 200 authentic recipes, including 20 new recipes, for local specialities such as creme de noix and the famous cassoulets, Goose Fat & Garlic presents the entire repertoire of dishes from South-West France. Strang takes us chapter-by-chapter through regional delicacies, starting with the basic soup and continuing through to the various meats, fruits, desserts and wines. 'Rich with anecdotes, legends, the stuff of real daily life in South-West France, Goose Fat & Garlic is the kind of book you'll carry right into the kitchen, focusing your energies on meaty daubes, hearty country soups, simple salads dressed with rich, local walnut oil. As you turn the pages you can almost smell the potatoes cooking away with the garlic and parsley, and hear the sizzle of the fire as the leg of lamb turns on the spit. Culling recipes from the baker's wife, the cafe owner, anyone who would listen, Jeanne Strang has produced a book with a ring of authenticity; a must for all cooks with a sense of curiosity and a dose of ambition.' Patricia Wells.

Kyle Books

Ethiopia

Yohanis Gebreyesus
Authors:
Yohanis Gebreyesus

Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad.Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera synonymous with an Ethiopia feast, along the way telling wondrous stories of the local communities and customs. Complete with photography of the country's stunning landscapes and vibrant artisans, this book demonstrates why Ethiopian food should be considered as one of the world's greatest, most enchanting cuisines.

Mitchell Beazley

Higgidy: The Cookbook

Camilla Stephens
Authors:
Camilla Stephens
Kyle Books

Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas

Lesley Tellez
Authors:
Lesley Tellez

Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.

Kyle Books

Crust

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