Related to: 'Harumi Kurihara'

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

Itsu 20-minute Suppers

Blanche Vaughan, Julian Metcalfe
Authors:
Blanche Vaughan, Julian Metcalfe
Conran

Pattern

Orla Kiely
Authors:
Orla Kiely

The world of Orla Kiely is one where pattern reigns. Immediately recognisable, her unique design language and sure sense of graphic control has seen her label become a hugely successful global brand. From her early signature bags, the collection has grown to include a complete womenswear line, accessories, travel and homeware, sold in shops and outlets worldwide.Pattern is Orla's opportunity to provide her many devoted followers around the world with an insight into her creative process. Giving a personal account of what informs her work and inspires her designs, she looks at pattern in all its manifestations - the impact of scale and proportion, rhythm and texture and the all-important dimension of colour. With her prints applied to a wide range of products, from bags and clothing to decorative objects and soft furnishings,she is in a unique position to comment on all the ways in which pattern can enrich our lives.Illustrated with many examples of Orla's work and inspirational images that have shaped her style, the result is a stunning guide to using pattern with flair and confidence.

Mitchell Beazley

Le Creuset One-pot Cuisine

Conran

Terence Conran: My Life in Design

Terence Conran
Authors:
Terence Conran

In My Life in Design, Terence Conran tells the story of the Conran brand from the founding of the Conran Design Studio sixty years ago to the creation of the Design Museum, now moving to a dazzling new space on High Street Kensington in November this year. Extensively illustrated chapters consider the many areas where Terence and his design team have made a lasting impact on the way we live our lives, including the founding of Habitat, which introduced good, affordable homeware to the high street, his restaurants, which brought Britain out of the culinary dark ages to discover the joys of eating out and his talent for rescuing and regenerating abandoned buildings and bringing them back into exciting new use. My Life in Design is illustrated with more than 400 images - many from private collections that have not been published before.The book is introduced by internationally renowned designer, Thomas Heatherwick, who identifies his mentor Terence Conran as 'a modernist who, together with a tiny handful of others, gave us a new vision of Britain and ourselves.' Now in his eighties and still designing beautiful homeware and opening buzzy, welcoming restaurants, Terence reveals the secrets and stories of this transformation of British design. Gloriously lively, opinionated and visually stimulating, this is the only book to tell the story of Terence Conran's remarkable career in his own words. Terence Conran: My Life in Design is published in time for the opening of the Design Museum at its new home in a world-class building. It will appeal to designers, students and all those who have grown up with the work of the multi-talented Sir Terence Conran.

Mitchell Beazley

SIMPLE

Diana Henry
Authors:
Diana Henry

Winner of The Fortnum & Mason Cookery Book of the Year Award 2017'This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing.'Nigella Lawson'No one writes about food so beautifully with recipes which are, as the title says, simple to prepare yet always enticing. A treasure both to give and receive.' Julia Leonard, London Evening Standard'Her latest book, Simple, is destined to become a classic.'Daily Telegraph'Diana Henry's latest release is packed with tasty recipes we want to make again and again'.Jamie Magazine'I have always been a fan of this author for her good basics and sensible recipes that taste delicious. She writes well and gets the gastric juices going'.Irish Examiner'It's the next best thing to going to a favourite friend's for dinner and knowing that the food will be delicious, you're going to love and be nourished by everything, there won't be a weird fancy table placement and there is no risk that you'll ever run out of wine. Reading her recipes is almost as satisfying as making and eating them.' Daisy Buchanan, The Pool'A book to adore'Tom Parker Bowles, Mail on Sunday'Simple is her 10th book, and one of her very best; beautifully written and endlessly inventive, it would make a great gift for anyone interested in good food with minimal effort (i.e. just about anyone).'Felicity Cloake, The Guardian'Another outstanding collection of recipes for getting lunch or dinner on the table "quickly and easily, but with pizzazz". It's also a fascinating look at how eating habits have changed over the past decade"Sunday TimesNo-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour.Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.

Conran

Everyday Harumi

Harumi Kurihara
Authors:
Harumi Kurihara

In Everyday Harumi, now reissed as an attractive jacketed paperback, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Using many of her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard.Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.

Mitchell Beazley

The Louise Parker Method

Louise Parker
Authors:
Louise Parker

'Louise Parker, AKA the figure magician, has worked her magic on actors, athletes, pop stars, politicians and princesses and believes absolutely anyone can have a sensational body.'Glamour'Louise Parker is one of the very few weight-loss experts worth the title. A genius method, an unbelievable client list and years of experience.'Good Housekeeping'Clever, kind and committed to getting you the best body possible. Louise Parker really does think of everything.'Tatler'Quite simply the most intelligent weight-loss programme out there.'IndependentIt is not a diet - it is an inspiring, easy-to-follow programme for life, consisting of two phases:TRANSFORM - taking the direct route to your best bodyLIFESTYLE - protecting your results for lifeThe method is the best-kept secret of A-list celebrities, royals, global CEOs, entrepreneurs and London society - the quickest, most do-able approach of total body and lifestyle transformation. It contains over 80 effortless recipes to help you 'Eat Beautifully' and avoid being 'Organically Overweight'. Many of the recipes call for fewer than 8 ingredients and take just 8 minutes to prepare.For the first time, Louise shares her unique four-pronged approach to lasting success that has made her method the mecca for worldwide clients demanding the most intelligent, focused and practical solution to permanent weight loss and habit change. The book details four simple pillars that promise you can drop two dress sizes in six weeks without a chia seed in sight. Think Successfully - positivity, keeping inspiring company and making time for simple pleasures every single dayLive Well - de-cluttering your surroundings, a Digital Detox after 9pm every night, sleeping 7-8 hours a night and taking 20 minutes a day to 'brain nap'Eat Beautifully - eating 3 meals and 2 snacks daily from any of the 80 delicious recipes in the book Exercise Intelligently - achievable goals of walk a minimum of 10,000 steps, exercise for 30 minutes, following Louise's workouts or other exercises you enjoy

Kyle Books

The New Vegan

Aine Carlin, Aine Carlin
Authors:
Aine Carlin, Aine Carlin

Going vegan can be a daunting prospect. Many familiar foods and products are out of bounds, and it can be hard to know how to enjoy a healthy, tasty diet. In her new book, top vegan author Aine Carlin guides you through the process of adopting a vegan lifestyle, with tips on what to tell people about your new diet, what you can eat at a restaurant, dealing with cravings and her take on vegan-friendly fashion (in 2015, she was named Most Stylish Vegan by PETA). There are more than 90 tempting recipes carefully tailored to people giving up meat, fish and dairy for the first time, including Jerk-marinated Cauliflower Steaks for a main course and Macadamia and Blueberry Cream Pie for dessert, and there are also delicious selections of raw and gluten-free dishes. Learn how to make your own plant milk, nut cream and even vegan-friendly beauty products. Aine's practical advice, non-judgemental approach and tempting recipes are the perfect tools as you begin your vegan journey.

Kyle Books

The Bikini Promise: Shape up for summer -100 deliciously healthy recipes

Vatcharin Bhumichitr
Authors:
Vatcharin Bhumichitr

Sally Bee's philosophy is all about what you should eat rather than what you shouldn't, and she sees weight loss simply as a side effect of a healthy approach to food. The Bikini Promise will feature one-pot wonders for the whole family, quick meals taking 10 minutes from start to finish, wonderful timesaving methods like making 3 meals from 1 base recipe, salads and sides packed with vitamins and minerals, plus how to treat yourself without guilt. Sally will also offer helpful hints and tips on how to keep motivated and change your approach to shopping, cooking and eating with the aim of a lifelong lifestyle change, as well as simple ideas to increase movement and show how simply changing the way you do 10 household tasks can make a vast difference to your weight-loss goal.

Cassell

1001 Restaurants

Jenny Linford
Authors:
Jenny Linford

Gourmets with an appetite for good food in gorgeous settings will find their taste buds tingling in anticipation as they flick through the pages of this book. The eateries listed here come from around the world and range from beloved, local institutions-favorite spots for family celebrations-to elegant, haute cuisine establishments in which to enjoy refined and elegant dishes.As well as celebrating the traditional and the classic, 1001 Restaurants You Must Experience Before You Die showcases the best of the contemporary dining scene. Discover where the world's best chefs-René Redzepi, Pierre Gagnaire, Thomas Keller, and Heston Blumenthal, to name but a few- are performing their culinary wizardry. Read about grand old European cafés, brasseries, and restaurants in places such as Barcelona, Paris, Vienna, and Budapest-whose décor evokes the confident affluence of the nineteenth century-as well as the most modern and stylish temples to gastronomy.The featured restaurants are all iconic, selected not only for the standard of their cooking but for their atmosphere, ambience and setting. There's no shortage of culinary choice either: the world's cuisines are all well-represented in their diverse glory. If you've ever wondered where to find the best curries in Delhi, feijoada in Brazil, dim sum in Hong Kong, sushi in Tokyo, or antipasti in Rome, this is the book for you.

Kyle Books

Cooking for Chaps: Stylish, no-nonsense meals for the man about town

Gustav Temple, Clare Gabbett-Mulhallen
Authors:
Gustav Temple, Clare Gabbett-Mulhallen

An essential guide for anyone wishing to cook delicious dishes in time-honoured fashion. Gustav Temple, editor of The Chap magazine and gentleman about town, ensures that culinary magnificence is achieved in the most genteel and correct manner, whilst Clare Gabbett-Mulhallen leads you expertly through 100 recipes, with chapters covering Breakfast, Lunch, Afternoon Tea, High Tea & Picnics, Dinner, Supper and Desserts & Savouries. As well as being a treasure trove of advice for the modern gentleman, from how to lay a breakfast tray to appropriate picnic etiquette, Cooking for Chaps also sets out to re-educate men (and women) in the basic, fundamental arts of traditional British cookery. Whether you want to impress your house guests with Devilled Kidneys for breakfast, dazzle a young lady with a romantic dinner of Venison with a Creamy Marsala Sauce, or prepare a sumptuous supper for one such as Cavalry Pate Mushrooms, this impressive tome is guaranteed to be the Jeeves to your Wooster.

Conran

Plain Simple Useful

Terence Conran
Authors:
Terence Conran
Hamlyn

The Best of Rose Elliot: The Ultimate Vegetarian Collection

Rose Elliot
Authors:
Rose Elliot

'Vegetarians often miss out. But Rose Elliot's menu means you won't have to.' - Eat InFeatured in The Guardian's 10 Best 10-minute meals!Rose Elliot is the definitive voice in vegetarian cookery and her recipes have been enjoyed and shared by generation. With her wealth of experience, she brings vegetarian food to life with colour, vibrancy, and flavour, making it simple and accessible for all.In The Best of Rose Elliot you will find recipes selected from two of Rose's best-loved books - Veggie Chic and Vegetarian Supercook. With sumptuous photography throughout, this elegant collection is a delicious showcase of Rose's favourite dishes.Whether it's an after-work meal for the family that can be cooked in under 30 minutes, ideas for entertaining with ease, classics reworked with an exciting twist or even ideas for how to stay slim while eating mouth-watering meals, here you'll find simple-to-follow recipes to prepare at home without any fuss.This vegetarian collection is Rose Elliot at her best - simple, fresh, and delicious recipes in one delightful cookbook. Contents includes...StartersSoups & SaladsClassics with a twistMidweek MealsDinners to ImpressAl FrescoParties & CelebrationsSide DishesDesserts & CakesNotes on ingredientsNotes on the recipes...and much more!

Hamlyn

Hamlyn QuickCook: Budget Meals

Jo McAuley
Authors:
Jo McAuley

Hamlyn QuickCook: Budget Meals offers the perfect alternative to elaborate kitchen preparations, expensive restaurant meals or microwave ready-meals by showing you how to use limited ingredients, simple methods and minimal time to create pocketbook-friendly meals that are quick, easy and - most importantly - delicious. 360 fabulous recipes include Chorizo and Red Pepper Tortilla, Peppery Smoked Mackerel Brandade and Deconstructed Shepherd's Pie. From starters and light bites to fuss-free desserts, this is a comprehensive guide to creating a varied array of delectable dishes and is perfect for those new to cooking, students or anybody looking to expand their midweek routine beyond the local takeaway. So put down the phone, throw away those delivery menus and get cooking!

Mitchell Beazley

The Vintage Tea Party Book

Angel Adoree
Authors:
Angel Adoree
Conran

Leon: Ingredients & Recipes

Allegra McEvedy
Authors:
Allegra McEvedy

'Leon serves food that is fresh, seasonal, locally sources and really good. The twist is that your food is served really fast. The double twist is how delicious it is.' - Vogue The 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. This is a book of two halves. The Ingredients Book arms you with everything you need to know about the basic building blocks of any recipe. LEON chooses its ingredients above all for their flavour and healthiness but also with a view to the world we live in, so that such shark-infested waters as sustainable fish are tackled and easy to navigate. LEON's top 250 fruits, vegetables, fish, meats, dairy and store cupboard ingredients are all given their own entries. Nutrition, a bit of history, flavour and the best way to get the most out of them are all covered, seasoned with a fair amount of random miscellany.The second half is The Recipe Book, where you can put your newly found knowledge of ingredients to great use with over 140 recipes: some are familiar favourites taken from LEON's menus such as the Original Superfood Salad, Moroccan Meatballs or Magic Mackerel Couscous and, for LEON Lovers everywhere, at last a recipe for the coveted LEON Better Brownie. Plus there are some recipes from the founders, their friends and those who helped make LEON what it is today, like Fred's Millennium Octopus and David Dimbleby's Spanish Omelette.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

Japanese Cooking

Harumi Kurihara
Authors:
Harumi Kurihara

Learn how to prepare more than 70 authentic Japanese recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks. With suggestions for complete meals, a glossary of ingredients and their western alternatives, and lists of suppliers, Harumi demystifies modern Japanese cooking. Illustrated throughout with superb photographs of dishes, preparation steps, tableware and presentation ideas, Harumi's Japanese Cooking gives a popular insight into the way meals are eaten in Japan today. Drawing on traditional elements, the recipes embrace simplicity and elegance, combining authentic Japanese cuisine with contemporary tastes.With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, Harumi's Japanese Cooking provides a broad selection of mouthwatering recipes. Helpfully, she also suggests which recipes combine well for meals. A glossary of ingredients and their western alternatives, plus useful lists of suppliers complete the book, making it today's most comprehensive introduction to modern Japanese food.

Kyle Books

The Wagamama Cookbook

Hugo Arnold
Authors:
Hugo Arnold

True to the 'positive eating, positive living' ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal, this unique collection means that the stylish Wagamama experience is now yours to take home.Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.

Eric Lanlard

Master Patissier and twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards, Eric Lanlard has earned himself an international reputation for superlative baked creations for an impressive A-list clientele, including Madonna and Sir Elton John. Having trained in France, Eric moved to London where he ran the patisserie business for Albert and Michel Roux. He stayed there for five years before launching his own business, Cake Boy, a destination cafe, cake emporium and cookery school based in London. Eric is an experienced TV presenter, most recently with Channel 4's Baking Mad with Eric Lanlard. He has appeared on numerous TV food shows including Masterchef: The Professionals, Mary Queen of Shops, The Taste, Great British Bake Off and Junior Bake Off.He is co-author of Cox Cookies and Cake (Mitchell Beazley) and author of Master Cakes (Hamlyn), Tart It Up! and Chocolat (Mitchell Beazley).