Viva La Revolucion!
By Fiona Dunlop
Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and current trends towards tapas-style eating are sweeping a wind of change through the country's food. From Michoacan to Mexico City, from Oaxaca to the Yucatan, Fiona Dunlop, author of the highly successful "New Tapas", has sought out the chefs and cooks at the forefront of Mexican cooking to discover the ingredients and techniques and recipes at the heart of this revolution. Here you will find new dishes as well as modern versions of classics. Chillies, seafood, chicken, pork, game, tortillas and tacos play a central role as do vegetarian dishes based on beans, tomatoes, avocados, squash, corn and sweet potatoes.
Everyone loves barbecues - the sun, the smells, the smiles - however most of us would admit that we have a limited range when it comes to producing flame-grilled food. This book gives you over 200 tasty recipes to turn your barbecue into a barbie banquet! From quick and easy classics including Greek-style Lamb Burger and Coconut Butterfly Prawns to more meaty masterpieces such as Balsamic Steaks with Basil Mash and Tandoori Chicken, Barbecues' huge selection ensures that your barbie need never be boring again. There are also recipes for salads, desserts and drinks to make your barbecue complete.
By Rose Elliot
Do you find yourself stuck for ideas when you have vegetarians coming for dinner? In 'Rose Elliot's Sumptuous Suppers' Britain's best-loved vegetarian writer brings her wealth of experience to a collection of 100 mouthwatering dishes.Dazzle your dinner guests with 'Dauphinoise Roulade with Red Chard and Dolcelatte Filling' or 'Wild Mushroom Tempura with Garlic Mayonnaise', or impress at a party by serving 'Baby Yorkshire Puddings with Nut Roast and Horseradish'. For a summer soirée why not try 'Salad of Warm Artichokes and Chanterelles' followed by 'Pink Champagne Granita Marbled with Raspberries'? Equally delicious as a quick meal for two after work or served as part of a sophisticated dinner, these sumptuous vegetarian recipes are guaranteed to delight.
By Louise Blair
Eating a low-GI diet is the ultimate path to high energy levels, permanent weight loss and great health. This practical book offers 80 mouthwatering recipes for every occasion, from quick-fix lunches such as Poached Eggs with Lentils and Rocket to delectable dinners, including Baked Sweet Potato with Griddled Herb Chicken. There's no need to miss out on pudding either, with low-GI recipes for sweet treats such as Blackberry and Apple Tartlets and Fruity Bread and Butter Pudding. Together with expert information on how the glycaemic index works and why GI foods are so good for you, with Low GI Cookbook you'll find living the GI life is easy.
By Dr. Scott Miller
Give your dog the best start to life with Dr Scott Miller's guide to raising the perfect puppy. All your questions are answered and concerns quelled with this friendly and authoritative guide to puppy care, which also contains features on puppy psychology and debunking popular myths. Follow Puppy Parenting's clear chronological format and learn what to expect at each stage of your pet's development, as well as how you can deal with behavioural and health issues. Case studies demonstrate real life problems and solutions and allow you to compare your experiences to those of other's, including Dr Miller's, as he raises his own troublesome terrier, Betty.
Concise Larousse Gastronomique
Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included.Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.