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The Hungry Camper Cookbook

More than 200 delicious recipes to cook and eat outdoors

  • Paperback
  • £7.99

Tuck into delicious dishes around a campfire with this collection of more than 200 classic and exciting recipes.

Tuck into delicious dishes around a campfire with this collection of more than 200 classic and exciting recipes.

A camping cookbook like no other, The Hungry Camper not only gives more than 200 quick, cheap and delicious recipes that all the family will love, but also includes helpful checklists on what to bring along, how to prepare for big family meals, and invaluable camping tips for a stress-free trip. With chapters dedicated to making sure you have a hearty breakfast, making the most of a campfire with barbecue dishes, one pot simplicity and a host of salads, sides and snacks aplenty, camping food never has to be boring again.

Including recipes from treacle and mustard beans, grilled sardines with salsa and goulash with caraway dumplings, to coconut dahl, hot barbecued fruit salad and creole pineapple wedges, each recipe is easy to make in a campsite for even the most novice cook, tired from a day's adventure.

  • Other details

  • ISBN: 9781846014826
  • Publication date: 06 Apr 2015
  • Page count: 256
  • Imprint: Spruce
Spruce

The Hungry Student One Pot Cookbook

A must-have book for any student looking to cook delicious meals rustled up in university digs - with only one pot to cook in you'll only have one pot to wash up! From top tips on where to shop and stocking up your kitchen shelves to how to eat well while sticking to your student budget, The Hungry Student One Pot has it covered. With clear and easy-to-follow instructions, all of these recipes are very accessible, even to first-time cooks. Every recipe comes with an affordability rating to help you stay on budget. With over 200 simple, tasty, one pot meals at your finger tips, cooking (and washing up!) on your own for the first time just got a whole lot easier.

Mitchell Beazley

Chai, Chaat & Chutney

Chetna Makan
Authors:
Chetna Makan

Chetna Makan has travelled to the four corners of India - Mumbai, Kolkata, Delhi and Chennai - sampling the extreme varieties of street food on offer. Each area has subtle differences in ingredients and techniques, making the cuisine completely unique and full of character.In Chai, Chaat & Chutney, Chetna has taken inspiration from the street and created delicious recipes that are simple to cook at home. The result is a completely fresh take on Indian cuisine - try Tamarind Stuffed Chillis, Chana Dal Vada with Coconut Chutney and Sticky Bombay Chicken from the South or let your senses venture to the North for Chole, one of the ultimate curries, sweet Carrot Halwa, Pani Puri and Cardamom & Pistachio Kulfi.

Spruce

Hash Cakes

Give yourself the munchies (in every sense) with this ultimate guide to snacks for stoners. Packed with truly delicious recipes for easy-to-make cannabis creations, this is a fun, easy way to whip up a truly relaxing snack or those perfect house-party hash cakes. Cooking with cannabis is the easiest way to enjoy the herb without the hassle of all that paraphernalia and the health risks of smoking. Studies have shown that tar from joints can contain up to 50% more carcinogens and carbon monoxide than regular cigarettes, making this the perfect gift for anyone who wants to avoid the respiratory problems and stigma of smoking, or plain can't roll a spliff. Plus, with a section on the different forms that cannabis comes in, and how you can adapt your recipes to suit them, you can be sure to never overdo the dope. This no-nonsense, no-fuss cookbook ensures that even a half-baked chef can turn out perfect results every time.

Hamlyn

200 Healthy Curries

Sunil Vijayakar
Authors:
Sunil Vijayakar
Mitchell Beazley

Crazy Water, Pickled Lemons

Diana Henry
Authors:
Diana Henry

In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.

Mitchell Beazley

Gatherings

Flora Shedden
Authors:
Flora Shedden

A gathering is an easy way of cooking and hosting. It means no pressure, no code of conduct, and everyone - cook included - can actually enjoy themselves. This collection is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food.Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas to put on a spread. There are menu ideas to show you how.CONTENTSMornings Quick & Slow | Menu idea: Autumnal brunchSmall Plates | Menu idea: Spring lunchFood to Fling Together | Menu idea: Riverside picnicFood to Take your Time About | Menu idea: Wandering weekendsEverything Baked | Menu idea: Summer garden partyDrinks & Other Things to Celebrate with | Menu idea: Winter partySweet Plates & Puds | Menu idea: Presents

Conran

Leon Fast & Free

Jane Baxter, John Vincent
Authors:
Jane Baxter, John Vincent

'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founderEach recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.

Mitchell Beazley

Le Creuset One-pot Cuisine

Mitchell Beazley

Toast Hash Roast Mash

Dan Doherty
Authors:
Dan Doherty

Dan Doherty's first book, Duck & Waffle: Recipes and Stories, was featured in 'Best Cookbooks of the Year' selections in Observer Food Monthly, BBC Good Food, The Mail on Sunday, Great British Food and Red magazine. Now Dan is back with the recipes he cooks at home for family and friends - informal, easy and as indulgent as ever. With ideas based around eggs, hash, pancakes, toast, simple savoury dishes and sweet bakes, this is food inspired by the best a breakfast or brunch menu can offer - but to eat all day. Recipes include Ricotta, Pear & Honey on Toast, Smoked Salmon, Horseradish & Sour Cream Hash, Mexican Eggs and a whole chapter devoted to food to defeat a hangover, including the Ultimate Grilled Cheese Sandwich.

Mitchell Beazley

Dinner Tonight

Lindsey Bareham
Authors:
Lindsey Bareham

"What shall we have for dinner?" In this collection of simple, accessible and mouth-watering recipes from the winner of the Guild of Food Writers' British Food Writer of the Year Award, Lindsey Bareham helps solve this never-ending question. Packed full of ideas from Lindsey's award-winning weekly column in The Times, this book will become your go-to source for a quick fix after a long day. Recipes range from Roast tomato tarte tatin and Chorizo beef sliders to Homemade fish fingers with cheat's tartare sauce; from Miso cod with crunchy vegetable salad and Pulled chicken, ham & leek pie to Strawberry almond crumble and Chocolate puddle pudding.

Ilex Press

The Student's Manga Cookbook

Cara Frost-Sharratt, Yishan Li
Contributors:
Cara Frost-Sharratt, Yishan Li

Many students have barely cooked before leaving for college, and suddenly find that the kitchen can be an intimidating place if you don't know where to begin! This is where the expert step-by-step assistance of the Student's Manga Cookbook will turn a hungry novice into a skilled chef.Any young or beginner cook will find that this fresh approach to cooking makes classic dishes easy, and is a speedy way to learn key culinary techniques. With the friendly visual guidance of Sue Shi, Hungry Hiro, and Noodles the cat, you'll swiftly master such perennial favorites as Sweet & Sour Pork, Spaghetti Bolognese, Minestrone Soup and Ramen.There's a photograph of every dish completed, so you know what you're aiming for, and the step-by-step manga strips will take you through the preparation in easy steps.The perfect gift for college students, young chefs, or anyone who wants to master the kitchen, The Manga Cookbook is a uniquely fresh take on a perennial topic.

Hamlyn

200 Slow Cooker Recipes

Sara Lewis
Authors:
Sara Lewis
Mitchell Beazley

Memories of Gascony

Pierre Koffmann
Authors:
Pierre Koffmann
Mitchell Beazley

Eric Lanlard's Afternoon Tea

Eric Lanlard
Authors:
Eric Lanlard

Master pâtissier and baker to the stars Eric Lanlard returns with a gorgeous new book crammed with deliciously achievable recipes for the perfect afternoon tea.With 90 recipes for sweet and savoury treats, this book contains all the cakes, pastries, tarts and biscuits you could wish for, from Gruyère Eclairs to Pistachio and Rosewater Scones. In addition, menu ideas offer the perfect combination of flavours for your afternoon tea.Whether you're throwing a lavish tea party or simply looking for that perfect Coffee Cake recipe, this is the must-have afternoon tea cookbook.

Mitchell Beazley

Rosa's Thai Cafe

Saiphin Moore
Authors:
Saiphin Moore
Hamlyn

200 Light Slow Cooker Recipes

Hamlyn

200 Light Weekday Meals

Hamlyn

200 Light Healthy Curries

Mitchell Beazley

The Vintage Sweets Book

Angel Adoree
Authors:
Angel Adoree

"It is hard not to be swept along by Adoree's enthusiasm for the past..." - Sunday Times Style MagazineThis trademark die-cut version on the Vintage Sweets Book (24 x 19 cm) sits beside the Vintage Tea Party Book and The Vintage Tea Party year. A mini edition of this book is also available. Copy and paste 9781845338312 into the search bar.Angel Adoree invites you on a nostalgic journey to rediscover your childhood fascination with all things sweet. The Vintage Sweets Book shows you that with a 'spoonful of sugar' and a little imagination, you can create your favourite vintage sweets and party treats for every soirée.You'll learn to make love Hearts for your sweetheart, Parma Violets for your gran, Fruit Jellies for your friends, Sugared Mice for the kids, Jazzies for a party and a couple of naughty, sweetie-inspired cocktails for yourself. Each chapter is crammed with delightful retro sweet recipes, tempting cocktails and puddings inspired by the sweets, as well as craft projects to help bring the magic to life.To add a novel twist to your party there are inspired cocktails to go with sweets so the grown-ups can enjoy an extra treat once the kids are in bed. Sample amongst others the delights of a rose lollipop Cocktail, gin Fizz, rocktail, Parma Violet Cocktail, Sarsaparilla Cocktail or a Cough Candy Toddy!Your vintage sweets book includes...Sweetie know-howSweet beginningsI always like to kill two birds with one stone so, in this chapter, I teach you all the basics of sweetie-making while taking you on a trip down memory lane. You'll learn to make Love Hearts for your sweetheart, Parma Violets for your gran, Fruit Jellies for your friends, Sugared Mice for the kids, Jazzies for a party and a couple of naughty, sweetie-inspired cocktails for yourself!Softball, firmball & hardball sweets Who was the first to discover that some beautiful alchemy takes place when you heat up sugar in a bit of water? Well, whoever they were, I hope they are luxuriating in heaven as we speak! And you will be too when you suck on the spoils of this chapter -Toffee Bonbons, Liquorice, Gumdrops, Marshmallows, Rum & Raisin Fudge, Edinburgh Rock and other glorious delights.Soft-crack & hard-crack sweets Do you find it impossible to resist crunching on a firm sweet? Or do you have the self-discipline to keep sucking? Either way, the sugar thermometer will be your new best friend as you learn to take sugar up to molten temperatures to create your favourite hard sweeties of yesteryear - Toffee, Nut Brittle, Rhubarb & Custard Sweets, Rock, Sherbet Dips - all the old favourites are here.

Conran

Leon: Naturally Fast Food

Henry Dimbleby, John Vincent
Authors:
Henry Dimbleby, John Vincent

'The dream is to bring really good food at a good price to as many people as possible. It makes LEON sound like a new religion. If so, it's one that can count our judges as among its growing congregation of worshippers.' - Observer Food Monthly AwardsThe first Leon restaurant, in London's Carnaby Street, opened its doors in July 2004. For its founders - Henry Dimbleby, John Vincent and Allegra McEvedy - the aim was to change the face of fast food, by bringing fresh, wholesome cooking to the high street. Six months later, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards. The menu is based around bold flavours, using simply-cooked fresh, local, natural ingredients with an emphasis on seasonal dishes; it also reflects how our eating habits change as the daylight house get longer and shorter.Leon Naturally Fast Food is again a book of two halves. The first half is Fast Food, which contains recipes for every occasion that take a maximum of 20 minutes to prepare: from a work day breakfast and children's meals to simple suppers and party food. The second half is Slow Fast Food which contains things that can be made in advance when you have time, to enjoy when you don't have time. There is plenty in both halves for both the experienced cook and the culinary adventurer in search of inspiration.LEON's food message is a simple and honest one - cook and eat with the best ingredients available and don't forget the naughty bits that are so necessary for a fully-rounded life.