Related to: 'Killian Fox'

Gaia

Sisu

Joanna Nylund
Authors:
Joanna Nylund
Mitchell Beazley

Itsu 20-minute Suppers

Blanche Vaughan, Julian Metcalfe
Authors:
Blanche Vaughan, Julian Metcalfe
Mitchell Beazley

The Gannet's Gastronomic Miscellany

Killian Fox
Authors:
Killian Fox

A Financial Times book of the year 2017 'This book is the product of a ludicrously obsessive and greedy mind - it is therefore an utter joy.' - JAY RAYNER 'Your consummate culinary guide' - THE GUARDIAN 'A vital work from a keen mind full to brimming with wonderful thoughts and ideas.' - JEREMY LEE 'The most original, entertaining and downright fascinating book.' - DAVE BROOM 'Exercise caution before you buy this book. In fact, be careful about even flipping it open. You think Instagram is addictive? Ha. This book is as essential and educational as it is delightful and weird, and I need someone to come rescue me immediately because I cannot seem to put the damn thing down.' - JEFF GORDINIER, FOOD & DRINKS EDITOR, ESQUIRE MAGAZINE 'Perfect for the culinarily curious.' - DIANA HENRY 'Going beyond the usual food fixations, the book is presented in a fresh, visually inventive style that will appeal to anyone with even a passing interest in food.' - DARINA ALLEN, IRISH EXAMINER gannetnoun1. a large seabird with mainly white plumage, which catches fish by plunging into the water.2. British informal, a greedy person.The Gannet's Gastronomic Miscellany goes beyond the usual food fixations. Presented in a fresh, visually inventive style, it will appeal to anyone with a passing interest in food - which, in this gastronomy-obsessed age, is pretty much all of us.In this compendious hotpot of a book you'll find a guide to creating a hit food profile on Instagram, a cross-section of a tiffin box, an explainer on craft beer, the origin story of Chicken Marengo, a list of millennia-old products that are still edible today (should you be brave enough to try Irish bog butter or Ancient Egyptian honey) and many more delightful nuggets of information.

Conran

LEON Happy Soups

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

Following the success of Leon Happy Salads - more than 60,000 copies sold - the Leon team is back, this time with delicious warming soups that are a meal in themselves.Leon, the home of naturally fast food, has created a collection of more than 100 all-new, all-smiles soup recipes for Comforting, Naturally Fast, Bright & Fresh, Posh and Sweet Soups, plus those all-important Sides and Crunchy Tops & Swirly Swirls. Whether you're looking for a simple soup to take to work or something more elaborate for supper with friends, this book has the answer, with straightforward yet delicious recipes for all occasions.'Souping - the new juicing' - the Telegraph

Mitchell Beazley

Feasts

Sabrina Ghayour
Authors:
Sabrina Ghayour
Mitchell Beazley

The Midlife Kitchen

Mimi Spencer, Sam Rice
Authors:
Mimi Spencer, Sam Rice

As featured in The Times and The Daily Mail.Are you at a point in your life where health is becoming more of a priority? Are you confused by ever-changing headlines that contrive to make the simple act of eating a peril rather than a pleasure? The Midlife Kitchen has the answers.Midlife is not a time to be concerned with food fads and foibles, but rather a glorious opportunity to wrest back control of your eating in the interests of health, happiness and a long life. Taste must certainly come first, but with health firmly snapping at its heels, underpinned by well-established nutritional common sense. Busy lives require simple, sustaining recipes that incorporate health-giving ingredients without too much fanfare or fuss. This book is not about 'clean-eating' or super foods, detoxing or restriction. Instead, it is about building up a balanced and diverse diet, with less sugar, better fat and good carbs. Alongside each recipe is the Midlife Kitchen emblem, the star anise. With each of the eight seeds representing a specific Midlife Health category - such as Hormone Harmony; Mind, Memory, Mood; or Heart Health - authors Sam and Mimi are able to provide simple nutritional information. Health tips explain the benefits of certain ingredients, while 'Why We Love It' sections explore the advantages of cooking each dish. Midlife Must-Haves show how to create homemade essentials such as Midlife Grown-up Granola, Midlife Power Porridge and Midlife Sweetener. From Seared Sirloin on Pan-roasted Veg to The Mother of All Greek Salads, Nurture Bircher to Three-ginger Fire Cake, the recipes in this book come together to create a vibrant menu bursting with mouth-watering flavours.

Mitchell Beazley

GQ Eats

'If food is the new rock 'n' roll, this recipe book is Sgt. Pepper's.' - Heston Blumenthal.Featuring recipes from the UK's best restaurants, plus tips and techniques from the country's top chefs, GQ Eats is an indispensable guide for enthusiastic home cooks, sophisticated diners and good-food fanatics. This is the best of British food for men who want to cook and for women who want to know what to feed them. With contributions from leading chefs and food writers including: Jason Atherton; Raymond Blanc; Heston Blumenthal; Fergus Henderson; Giorgio Locatelli; Yotam Ottolenghi; Oliver Peyton; Gordon Ramsay; Mark Hix; Michel Roux Jnr; Marcus Wareing and Bryn Williams.The recipes provide inspiration for any occasion, from brilliant breakfasts to food for a Boys' Night In (Daniel Boulud's Coq au Vin), Michelin-star Meals such as Giorgio Locatelli's Tomato and Chilli Pasta with Prawns and Gordon Ramsay's Honey and Cider Roast Leg of Lamb, and rock 'n' roll Roasts - from Pitt Cue's Pulled Pork to Mark Hix's Roast Chicken. Remember to save room for alfresco feasts, delectable desserts and killer cocktails.Accompanied by images from brilliant photographers Romas Ford and Tom Schierlitz, GQ has created a cutting-edge compendium of recipes to cook again and again.

Mitchell Beazley

Gizzi's Season's Eatings

Gizzi Erskine
Authors:
Gizzi Erskine
Mitchell Beazley

SIMPLE

Diana Henry
Authors:
Diana Henry
Mitchell Beazley

Sirocco

Sabrina Ghayour
Authors:
Sabrina Ghayour

The No. 1 Sunday Times bestsellerShortlisted for the Book of the Year - Food & Travel Reader AwardsFrom the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.Sabrina's highly anticipated follow-up, FEASTS, is out now!**Special Bonus Chapter** Download an exclusive 'Little Bites' bonus chapter for FREE by searching 'Feasts: Little Bites' and get 10 extra recipes, exclusive to Amazon.Praise for Persiana:'Loving Persiana' - Nigella Lawson'An instant classic' - Observer Food Monthly'The most exciting debut cookbook of the year' - Sunday Telegraph Stella'A fantastic treasure trove of good food' - Raymond Blanc'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday'The most appetizing book - I want to eat every page of it' - Pierre Koffmann'Sabrina cooks the kind of food I love to eat' - Bruno Loubet'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian'Will have you salivating with Pavlovian gusto on page after page' - Independent'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' - Huffington Post'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird'The latest doyenne of Persian food' - Metro

Mitchell Beazley

A. Wong – The Cookbook

Andrew Wong
Authors:
Andrew Wong

DECLARED "NO. 3 RESTAURANT IN THE UK" - 2017 NATIONAL RESTAURANT AWARDS'a gorgeous cookbook filled with passion and soul' - Ken HomFrom Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued five-spiced Dover sole and Singapore noodles, A. Wong - The Cookbook offers a host of new and exciting authentic Chinese recipes. Andrew Wong's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London's Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.Praise for A.Wong:'The joy of A. Wong...and it is a joy - is in the detail' - Lisa Markwell, The Independent'You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen' - Giles Coren, The Times'Presentation is delicious. A nest of shredded filo cradles slow-cooked, tea-smoked eggs dusted with satay powder. If that's not sensory overload enough, a burning stick of cinnamon breathes scented smoke over it' - Marina O'Loughlin, Guardian

Conran

Little Leon: Lunchbox

Mitchell Beazley

Mamushka

Olia Hercules
Authors:
Olia Hercules

'This is a game-changer of a book.' - The Sunday Times'...a joyful celebration of Eastern European cooking' - Observer'My present to myself: not to be played with until my own writing is done!' - Nigella Lawson'Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love' - Diana Henry'From stuffed cabbage leaves to garlicky poussins, Olia Hercules's recipes are redolent of long summers in her mother's Ukrainian garden; rich, nourishing and enhanced by her stint as an Ottolenghi chef' - Observer Food Monthly...a beautiful, fascinating and sumptuous tome. - Tom Parker Bowles'There's something wonderful about food writer Olia Hercules' - The Telegraph'The hottest new voice in food' - delicious. Magazine'she will enchant your kitchen' - Grazia Debut cookbook from the Observer's Rising Star in Food Award 2015, Mamushka is a celebration of the food and flavours of Ukraine and the "Wild East", with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka?

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 celebrated photographer 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

Cook Simple

Diana Henry
Authors:
Diana Henry

'Thrust this book into the hands of anyone who thinks they can't cook' - the Sunday TimesDiana Henry shows you how to turn everyday ingredients into something special with the minimum of effort. Cook Simple is packed with over 150 recipes and ideas - many of which Diana has harvested from her world travels - that offer simple ways to make every meal spectacular.Diana dedicates a chapter to each of 12 everyday ingredient groups: chicken, chops, sausages, leg of lamb, fish, leaves, summer veg, winter veg, pasta, summer fruit, winter fruit, flour and eggs. Each recipe takes only minutes to prepare with ingredients easily sourced from your local supermarket.Features stunning pictures by award-winning photographer Jonathan Lovekin.

Mitchell Beazley

The Good Table

Valentine Warner
Authors:
Valentine Warner

'Valentine has left no culinary stone unturned and has achieved what all cookbooks strive for, in that you want to go home and cook everything in the book!' - Fergus HendersonFeatured in Vegetarian Living, Valentine Warner takes us on a journey to home food heaven. The food on your table is at the heart of the house, and The Good Table shows that it is best when sourced and cooked with love and care.In this book, Valentine pays homage to the slow cooking of cheaper cuts of meat, whilst encouraging us to enjoy less widely-used meat such as rabbit and venison. His ingredients are local, mostly inexpensive and easy to find, yet his dishes are often surprising, based on forgotten classics or hailing from distant countries such as Mexico and Morocco.The food you put on your table is at the heart of the house, as a matter of survival and joy. Everything we eat sustains family, friends and self, and The Good Table shows that it is best when sourced and cooked with love and care.Whether making comforting favourites such as Toad in the Hole or Paella, classic dishes such as Beef Suet Pudding or a Brandy Snap with Berries, or recipes from far-flung shores such as Lapland Fish Soup and a Spanish dish of Chorizo in Cider, Valentine's omnivorous curiosity and attention to detail set his recipes apart. In this timely book, Valentine pays homage to the slow cooking of cheaper cuts of beef, pork and lamb, whilst encouraging us to enjoy less widely-used meat such as rabbit and venison. His ingredients are local, mostly inexpensive and easy to find, yet his dishes are often surprising, based on forgotten classics or hailing from distant countries such as Mexico and Morocco. For Valentine, The Good Table starts with good shopping, and he encourages us to not be afraid of buying new ingredients, especially when they are affordable and plentiful. He seeks out sustainable fish, creates luxuries from everyday ingredients such as bread and eggs, and cooks fruit and vegetables when they are in season.Contents Includes...MeatBirdsFish & ShellfishVeg & Foraged FoodsBread, eggs & CheeseToast as a VehiclePuddingsDrinks

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.

Conran

Leon: Ingredients & Recipes

Allegra McEvedy
Authors:
Allegra McEvedy
Conran

Design

Terence Conran, Stephen Bayley
Authors:
Terence Conran, Stephen Bayley

Design is all around us, it is impossible to avoid. Everything that surrounds us has been designed - from the paperclip and the iPod, to our homes and the way we live. Design: Intelligence Made Visible is epic, opinionated, comprehensive in scope and forms the definitive statement on design for this century. Written by Stephen Bayley, one of the world's best known commentators on modern culture and Terence Conran, one of the world's leading designers and arbiters of taste, this book pays tribute to the leading names, movements, materials and processes such as furniture, fashion, cars, graphics, products, signs and symbols. The book combines essential facts with authoritative opinions - everything, as the industrial designer Raymond Loewy once said, from a lipstick to a steamship - but brought right up to date.A series of essays begin by introducing how design has its place in modern cultural history including Terence Conran's definition of design. The main section of the book comprises an A-Z of iconic people, products and processes from 20th century to the present day with biographies of leading designers from past and present, as well as corporate histories, product appraisals, and witty accounts of relevant management, cultural and social theories. A major appendix has Bayley and Conran assessing the up and coming designers of today and finally a chapter on branding concludes with a provocative methodology to assess brand value.Beautifully designed and beautifully written, Design: Intelligence Made Visible is simply the indispensable guide to the contents of the modern world.

Sabrina Ghayour

A chef, food writer and cookery teacher, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. Past collaborations include the 'Passage to Persia' pop-up with Anna Hansen at The Modern Pantry with guest chefs Ben Spalding, Omar Allibhoy, Alexis Gauthier and Tim Anderson, Oliver Peyton's 'Friday Night Socials' at The National Gallery and a pop-up at Grain Store with chef Bruno Loubet.With regular appearances at the BBC Good Food Show, Taste London and more, 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 first 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, debuted at no. 1 and was a Sunday Times bestseller.Connect with Sabrina at www.sabrinaghayour.com Twitter @SabrinaGhayourInstagram @SabrinaGhayour