Related to: 'Lizzie Mabbott'

Mitchell Beazley

Get Your Kids to Eat Anything

Emily Leary
Authors:
Emily Leary

Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.You'll embark on a food discovery which will change the way you look at food and bring healthy variety into every meal for years to come. You will ease away from the same four-to-six staple meals most families fall back on, towards truly varied meal plans from day to day, week to week, to the point where introducing your whole family to new flavours, colours and textures is a breeze because new is the norm.Each phase includes a clear explanation of what you're going to learn and achieve, clear advice/commentary, two weeks of delicious tried and tested recipes, and hands-on activities to try out with your family, all of which will help bring that phase to life and help you and your family to progress forward.The 5-phase approach:Phase 1: Unfamiliar into the familiar. Introducing unfamiliar colour, flavour or texture into familiar favourites.Phase 2: Educate. Experimenting with food, and understanding where it comes from and why it's important.Phase 3: Fun. Putting the fun back into food and building enthusiasm for food variety.Phase 4: Into the unknown. Discovering new ingredients and flavour combinations.Phase 5: Cementing variety. Learning techniques to keep your family meals varied long-term.

Kyle Books

Declutter

Debora Robertson
Authors:
Debora Robertson

'I need this book.' - Nigella Lawson 'A chummy guide to clearing your home and head.' - Jack Monroe Bursting with practical and relatable advice, this book injects enthusiasm, energy and some much-needed humour into the essential task of de-cluttering. Forget the holier-than-thou approach promising a whole new you if you alphabetise your sock drawer - this is decluttering for real people, with real lives. With a refreshingly honest approach, Debora tackles the best ways to deal with domestic dilemmas, cluttered kitchens and crowded cupboards. She includes handy tips and tricks for the average time-poor person. Tasks are broken down into achievable goals and 'quick fixes', allowing even the busiest of people to create, maintain and achieve a tidy home. And it's not just the home she tackles. Debora helps you banish anxiety and kick-start productivity with '10 de-cluttering commandments' and includes honest advice on how to conquer the fear of change. The busy writer, who has transformed her own cluttered home and mind using these techniques, also explores how best to unclutter your virtual world, from managing social media accounts to balancing email mailing lists.

Kyle Books

Simply Delicious the Classic Collection

Darina Allen
Authors:
Darina Allen

'Ireland's answer to Delia and Nigella' Sunday Telegraph Stella magazine'Our first lady of food' Irish Independent'There's not much this gourmet grande dame doesn't know' Nigel SlaterNearly 30 years on from the original Simply Delicious book and TV series, Darina Allen brings together 100 of her timeless, tried and trusted recipes. Divided into:Soups & Starters - Winter Leek & Potato Soup, Smoked Trout with Cucumber Salad & Horseradish Sauce and Ballymaloe Chicken Liver Pate Meat - Ballymaloe Irish Stew, Dingle Pie and Steak with Bearnaise Sauce & ChipsPoultry - Farmhouse Chicken and Roast Duck with Apple Sauce & CabbageFish - Ballycotton Fish Pie, Three-minute Fish and Cod with Leeks & Buttered CrumbsVegetarian - Macaroni Cheese, Mushroom Risotto and Potato, Carrot & Cauliflower CurrySalads - Roast Red Pepper, Lentil & Goat's Cheese Salad, A Warm Winter Salad with Duck Liver's & Hazelnut Oil Dressing and Red & Yellow Tomato Salad with Mint or BasilPuddings - Ballymaloe Vanilla Ice Cream, Country Rhubarb Cake, Caramel Mousse with Praline

Mitchell Beazley

The Almanac

Lia Leendertz
Authors:
Lia Leendertz
Kyle Books

Skinny Soups

Kathryn Bruton
Authors:
Kathryn Bruton

Soups are perfect for low-calorie, big-flavour meals and Kathryn Bruton has created a range of skinny soups to suit everyone, whether they want something warming and comforting, invigorating and revitalising or wholesome and satisfying. Chapters cover Smooth Soups, Broths & Consommes,15-Minute Soups, Grains & Pulses and Superfood Soups, and include vegetarian, gluten-free, vegan and dairy free recipes. From soothing Spinach, Oat & Hazelnut Milk Soup, restorative Hangover Soup and tasty Turkey& Quinoa Soup with Peas to 15-minute Mushroom Soup With a Kick, Kathryn minimises the use of cream and substitutes fattening butter with nutritious olive, rapeseed and nut oils, so that every soup in Skinny Soups is less than 300 calories per portion, but still jam-packed with flavour.

Mitchell Beazley

Rosa's Thai Cafe: The Vegetarian Cookbook

Saiphin Moore
Authors:
Saiphin Moore

'Damn, Saiphin can cook - the perfect ambassador for this glorious food and country' - Tom Parker Bowles'One of London's coolest female chefs' - Time OutFinding strictly vegetarian food in Thailand can be tricky, where fish sauce is the king of the kitchen. In the follow-up to her debut, Rosa's Thai Café: The Cookbook, Saiphin Moore embraces this challenge, creating over 100 delicious and simple recipes for Thai-loving vegans and vegetarians. Featuring authentic dishes such as Tom yum noodle soup, Congee with shiitake mushrooms, Stir-fried aubergine with roasted chilli paste and Butternut red curry, this brilliant sequel adds an exciting new strand to Rosa's repetoire.

Mitchell Beazley

Casablanca

Nargisse Benkabbou
Authors:
Nargisse Benkabbou

OBSERVER RISING STAR IN FOOD 2018 'a book that is infused with the flavours of Morocco and is as accessible as it is inspiring' - Nigella Lawson 'It practically sings with aromatic spices and ingredients' - Delicious. 'Breathes new life into Moroccan food' - BBC Good Food Morocco is one of the top destinations in the world. This beautiful North African country lies on the border of Europe and the rest of the Arab world, drawing people in with its colourful souks, vibrant landscapes, cheerful hospitality and, most importantly, the food.Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features recipes for simple and satisfying dishes such as Artichoke, baby potato & preserved lemon tagine, Sticky ras el hanout & peach short ribs and Buttermilk chicken kebabs. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Orange blossom, beetroot & goats' cheese galette, Roasted almond & rainbow couscous stuffed poussin and Moroccan mint tea infused chocolate pots.Nargisse breathes new life into Moroccan cuisine, blending that authentic Moroccan spirit and the contemporary to create accessible recipes for the everyday.

Mitchell Beazley

HelloFresh Recipes that Work

Patrick Drake
Authors:
Patrick Drake

Started back in 2012, HelloFresh is the world's leading recipe kit service. Each week their customers receive delicious recipes, recipe cards and all the fresh ingredients to cook them from scratch, straight to their door. In their debut cookbook, Head Chef and HelloFresh Co-Founder Patrick Drake shares the all-time top 100 recipes and techniques, as tested by millions of customers.Whether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious dinners on the table in around 30 minutes.These recipes require minimal effort and no complicated techniques. Impress friends and family with tasty, nutritious dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie, and HelloFresh's famous Prawn and Prosciutto Linguine.This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen.Features:- 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography- Extensive vegetarian options- Key techniques for easier cooking- Tips on equipping your kitchen on a budget- A list of store-cupboard essentials- Quick recipes for post-work suppers, most ready in under 30 minutes

Mitchell Beazley

Cook Share Eat Vegan

Áine Carlin
Authors:
Áine Carlin

Delicious plant-based recipes that everyone will love, with this latest book from the UK's bestselling vegan author, Áine Carlin. With an emphasis on great flavours and fresh, seasonal dishes that don't rely on substitutes or hard-to-source ingredients, Áine's style of cooking will appeal to everyone, from vegan-cooking enthusiasts to those simply wanting to dabble now and then. In Cook Share Eat Vegan, Áine has created the ultimate vegan bible, with more than 125 recipes that prove there's a place for plant-based food at every table.Delight your friends with Crispy Cinnamon Potato Tacos, enjoy a warming bowl of Turmeric & Sweet Potato Soup, or indulge in a delicious Vanilla Panna Cotta. Discover recipes for every occasion and for all times of year - that just happen to be vegan. 'Finding the balance between health and indulgence, this book has a little bit of everything, from full-on comfort food to zen-inducing bowls to nourish from within. Discover the beauty of plant-based food and leave your preconceived notions at the door - it's time to cook, eat, smile (repeat)' - Áine Carlin

Mitchell Beazley

Duck & Waffle

Dan Doherty
Authors:
Dan Doherty

Duck & Waffle has been one of the most talked-about restaurant openings in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) it's London's only upscale 24-hour restaurant, serving an average of 4,000 customers a week. 32-year old Daniel Doherty, winner of Tatler's Rising Star Chef award at the 2013 Restaurant Awards, is the Chef Director and his cooking has turned the restaurant into an instant success.Daniel's modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients. Signature dishes include Spicy Ox Cheek Doughnut with Apricot Jam, Roasted Essex Beetroot with Goat Curd, Honeycomb & Watercress and of course Duck & Waffle with Crispy Leg Confit, Fried Duck Egg & Maple Syrup.Photographed by the celebrated Anders Schonnemann, the book provides a collection of 100 recipes for breakfast and brunch dishes, small plates (a key part of the Duck & Waffle dining experience), main courses, desserts and cocktails, while also capturing the atmosphere of the restaurant as the sky, cityscape and clientele subtly shift through a 24-hour period.

Mitchell Beazley

Claridge's: The Cookbook

Martyn Nail, Meredith Erickson
Authors:
Martyn Nail, Meredith Erickson

"Claridge's: The Cookbook is a sophisticated addition to your cookbook collection - and a purse-friendly alternative to an overnight stay." Stylist "...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy "I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger "When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness "It's the best in the world" Alex James An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form. The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!

Mitchell Beazley

Chinatown Kitchen

Lizzie Mabbott
Authors:
Lizzie Mabbott

Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket - or, even more so, in your nearest Southeast Asian market? Lizzie Mabbott identifies key ingredients, explains the differences between the 77 types of noodles (not counting "Pot") and tells you how to use them. AND she provides all the recipes you'll need to cook your own delicious meals at home using the tastiest ingredients from China, Malaysia, Vietnam, Thailand, Korea, Japan and all across the region. So tuck in to the authentic (from Grilled Aubergines with Nuoc Cham to Chinese Chive Breads and Korean Summertime Noodles) or the inventive and absolutely delicious (Kimchi Toasted Cheese Sandwich, Tempura Soft-Shell Crab Burgers and Chinese Spag Bol), and cook your way around the Asian supermarket.

Mitchell Beazley

Gizzi's Season's Eatings

Gizzi Erskine
Authors:
Gizzi Erskine
Kyle Books

My Life on a Plate

Kelis Rogers
Authors:
Kelis Rogers

Kelis' love affair with food started as a child. A native New Yorker, her mother worked as a chef in her own catering business, run out of their home in Harlem. Driven by the speed and the intensity in the kitchen, Kelis' passion behind watching her mother cook inspired her to roll up her sleeves. Every detail was clear and defined: Red lips, red nails, perfume, earrings and a military demeanour she felt in the presence of a master while watching her mother work. At age 17, Kelis signed her first recording contract and began to travel the world. She discovered local outdoor markets and tiny hole-in-the-wall restaurants and considered them the hidden treasures of her journeys. After 10 years in the music business, Kelis decided to attend Le Cordon Bleu. Attending the famous cooking school gave Kelis the confidence to call herself a chef and to write her first cookbook. My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been moulded by her culture, her travels, and all the people she met along the way. This book is a collection of her favourite recipes. It features a mix of foods from her Puerto Rican heritage, such as Pernil (Puerto Rican Pork Shoulder), Arroz con Gandules, and Shrimp Alcapurias along with dishes she created after discovering them on her travels around the world such as Malay Curry Chicken and Swedish Meatballs.

Mitchell Beazley

Plenish

Kara Rosen
Authors:
Kara Rosen

You are what you eat, and consuming fresh, raw juices is a delicious way to flood your body with nutrients, cleanse your system and cure your ills. Plenish shows you how to make over 40 juice blends, detox with a cleanse programme, heal your body naturally, fuel your system, fight disease, promote mind and body wellness, and lose weight in the process. From the Thai Melon Brightener to the Greenie Mary, each recipe will help your body to detox and rejuvenate, so that you can thrive.

Mitchell Beazley

GQ Eats

Mitchell Beazley

The Accidental Vegetarian

Simon Rimmer
Authors:
Simon Rimmer

When Simon Rimmer bought a small vegetarian restaurant, he had no idea how to cook. Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, famous for its unusual food and lovely atmosphere. A confirmed meat eater, Simon had to rethink his cooking and has created vegetarian recipes to please even the most dedicated carnivore. This book is a collection of some of his recipes that are quick to prepare but totally delicious. From good old favourites like macaroni cheese to Simon's more exotic fusion creations such as spicy beetroot and coconut soup, The Accidental Vegetarian will kill the lentil and sandal image of vegetarianism forever!

Diana Henry

Diana Henry is one of the UK's best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at Fortnum & Mason Food and Drink Awards 2017. A Change of Appetite was voted Cookbook of the Year by the Guild of Food Writers in 2015 and A Bird in the Hand won a James Beard award in 2016. Diana has written ten other books including Crazy Water Pickled Lemons, A Bird in the Hand, Cook Simple, Salt Sugar Smoke, Roast Figs Sugar Snow, A Change of Appetite, Simple and How to Eat a Peach. A Bird in the Hand, Simple and How to Eat a Peach were Top 10 Bestsellers and Diana's books have sold over 700,000 copies worldwide.Diana studied English Literature at the University of Oxford and journalism at City, University of London. She was a TV producer for the BBC for over ten years before starting to write. She lives in London with her children.www.dianahenry.co.ukInstagram: @dianahenryfoodTwitter: @dianahenryfood

Sabrina Ghayour

A chef, food writer and cookery teacher, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. Her work has featured in The Times, The Sunday Times, the Evening Standard, the Guardian, The Independent, The Telegraph, delicious. magazine, Waitrose Food magazine, Sainsbury's Magazine and BBC Good Food magazine. She has also appeared on BBC1's Saturday Kitchen, BBC2's Great British Menu and Channel 4's Sunday Brunch.Sabrina's debut cookbook, Persiana, was awarded 'Best New Cookbook' at the Observer Food Monthly awards 2014 and 'Book of the Year' at the 2015 Food & Travel Awards. Her follow up, Sirocco, and her most recent book, Feasts, were Sunday Times bestsellers.Connect with Sabrina at www.sabrinaghayour.com Twitter @SabrinaGhayourInstagram @SabrinaGhayour

Daniel Doherty

Dan Doherty is Executive Chef at Duck & Waffle, London's first upscale 24-hour restaurant. In 2013 Dan became a weekly contributor to The Independent's 'Dish of the Day', where he now blogs about being a chef, the industry, recipes and more and recently joined Olive magazine as a columnist. His achievements have been honoured in the form of prestigious awards and accolades, including the title of Rising Star Chef, which he received at the 2013 Tatler Restaurant Awards. His first book, The Duck & Waffle Cookbook, was selected as one of the cookbooks of 2014 by Observer Food Monthly and Red Magazine.