Related to: 'Eat Shop Save Book 2'

Kyle Books

Crumb

Richard Bertinet
Authors:
Richard Bertinet

'All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.' Pierre Koffmann'Richard never ceases to amaze me with his writing and effortless skills as a baker... whenever I am with him for a coffee, a bite to eat or teaching with him, I always come away with new knowledge... a bread genius.' Angela Hartnett'If you only have one book about how to make bread, this should really be it.' Nathan OutlawBread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing and working - never 'kneading' - the dough. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Cornbread with Manchego Cheese & Chorizo, Saffron & Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio & Orange Loaf and Cinnamon Knots. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread for delicious tartines ormouthwatering Brioche Ice Cream. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an excitingrepertoire of breads.

Mitchell Beazley

Eat Shop Save

Dale Pinnock
Authors:
Dale Pinnock

**THE OFFICIAL BESTSELLER**Television tie-in Eat Shop Save contains over 80 recipes to restore sanity to the challenges of family cooking.Focusing on the time-poor in particular, these delicious meals will put a smile on the fussiest of eaters and entice families with chapters such as: Quick After Work Suppers, Favourites with a Facelift and Something Sweet (but good for you).Food is just the beginning. Using smart shopping and meal planning as a basis, you'll find tips to get organised, save money and free up precious time. - Weekly meal planners in each chapter help you save money- Make your own quicker, healthier 'takeaways'- Hide vegetables for fussy eaters- Become a smart shopper- Upcycle leftover ingredients - Give classic dishes a facelift

AWW

Cheat's Cakes

The Australian Women's Weekly's world famous kids' birthday cakes are now available for even the clumsiest baker. With spectacular creations in magazines and high expectations from over-excited children, the pressure to create the perfect cake for your child's birthday is immense but this book makes each creation exceptionally easy and approachable. With step-by-step instructions (and photography for the more complicated maneouvres) and AWW's triple-tested guarantee, using Cheat's Birthday Cakes for Kids enables you to try the most impressive-looking creations, with the reassuring Test Kitchen holding your hand.

AWW

Monday to Friday Diet

AWW

The 21 Day Wonder Diet

It's the food that makes this book different. The hardest part of any diet is sticking to it, but the scrumptious recipes and clever tips in this book will help you stay the 21-day distance. The diet is clearly laid out,with incredibly tasty recipes for breakfast, lunch, dinner and snacks. Stick to the plan (with helpful daily hints along the way) and you'll eat no more than 20g fat a day, and you'll definitely lose weight. Your food will be so delicious, nutritious, and quick and easy to make, you just may not want to stop.

AWW

Jams & Conserves

AWW

Low Fat Kitchen

Delicious recipes to keep all the family trim. Many people baulk at so called diet food. In this book the recipes are all low in fat but you'd never know it. Your whole family will enjoy the taste and you'll have the benefit of knowing you're keeping them trim and healthy while they eat. There are snacks and soups, ideas for lunchboxes, main courses and even a few breakfasts and desserts!

Dale Pinnock

Award-winning and highly qualified Medicinal Chef Dale Pinnock is the pre-eminent voice in eating for good health. A vocal, passionate and down-to-earth expert on the beneficial effects food can have on our health, Dale's enthusiasm and delicious recipes have proved irresistible during his many TV and radio appearances.Dale is the bestselling author of The Medicinal Chef: Eat your Way to Better Health and the Guild of Food Writers award-winning Eat Your Way to Better Health, The Medicinal Chef: Healthy Every Day and The Power of Three; a ground-breaking series of books to target specific ailments - diabetes, depression, heart disease and digestion. Dale also the resident chef and nutritionist on ITV's Eat, Shop, Save, series 2 of which is coming out this Summer.Find out more about Dale on Twitter @dale_pinnock, Instagram @themedicinalchef and at www.dalepinnock.com.

Eve Simmons and Laura Dennison

Eve Simmons and Laura Dennison, both of whom are survivors of eating disorders, are the co-founders of Not Plant Based. Eve and Laura are both full-time journalists; Eve works at the Mail on Sunday and Laura is currently freelance, following a stint at The Press Association.When Laura saw Eve being interviewed on the BBC Documentary Clean Eating's Dirty Secrets she decided to approach her about founding a new website, Not Plant Based. Their website covers a broad range of topics from nutritional advice to restaurant tips, physical fitness to mental health, and features interviews with a wide range of chefs, food writers and influencers, including Jay Rayner, Ella Mills and Adam Richman. Since being founded in September 2016, the blog has received coverage in The Times, the Telegraph, the Metro, the Evening Standard and the Mirror, among others, and it has already attracted a growing social media following.

Julia Azzarello

Julia Azzarello has spent the best part of ten years working in the food industry, and her cookbooks reflect her ambition to create enticing, unusual and exciting recipes that are high in nutrition and low in calories. Her ideas will help you create show-stopping dishes bursting with flavour for every meal of the day.

Kathryn Bruton

Kathryn Bruton has spent over ten years working in the food industry, from restaurant kitchens and private catering to working on Masterchef. She has also worked on a host of best selling cookbooks, as well as appearing frequently on Irish television. The Skinny Series (including Skinny Soups and Skinny Salads) reflects her ambition to create enticing and unusual recipes that are high in nutrition and low in calories.

Katie Caldesi

Katie and Giancarlo Caldesi own London's Caffé Caldesi as well as Caldesi in Campagna in Bray. They co-authored Around The World in Salads and The Gentle Art of Preserving which was nominated for the André Simon Food Book Award and the Guild of Food Writers' Cookbook of the Year award. They have both appeared on Saturday Kitchen. Katie is also the author of The Italian Cookery Course. Giancarlo was diagnosed with diabetes in 2012. Since then he has gone into remission after changing his diet to a low-carb diet.

Louise Parker

Louise Parker has spent 20 years learning, researching, testing and improving The Louise Parker Method. Her clients include CEOs and celebrities too A-list to name, as well as figures from high society and royal family members from around the world. To date, over 18,000 people in more than 39 countries have completed a Louise Parker programme. Many are willing to pay thousands of pounds for the unique plan. Louise now runs the Louise Parker company with her husband Paul, who left his job 4 years ago to help keep up with the ever-increasing demand for The Louise Parker Method. They live in London with their 3 daughters.

Michael Freeman

Michael Freeman, professional photographer and best-selling author, was born in England in 1945, took a Masters in Geography at Brasenose College, Oxford University, and then worked in advertising in London for six years. In 1971 he made the life-changing decision to travel up the Amazon with two secondhand cameras, and when Time-Life used many of the pictures he came back with, he embarked on a full-time photographic career.Since then, working for clients that include all the world's major magazines, most notably the Smithsonian Magazine (for which he has shot more than 40 stories over 30 years), Freeman's reputation as one of the world's leading reportage photographers has been consolidated. Of his many books, which have sold over 4 million copies worldwide, more than 60 titles are on the practice of photography. For this photographic educational work he was awarded the Prix Louis Philippe Clerc by the French Ministry of Culture.Freeman's books on photography have been translated into 27 languages.

Phil Vickery

Phil Vickery has been wowing the audiences of Ready Steady Cook for many years. As resident chef on This Morning he inspired mums all over the country, but it was his series highlighting Britain's food heroes, A Taste of Britain, that really cemented his role as a presenter as well as a chef. Phil has written several books, including Proof of the Pudding, which was shortlisted for an André Simon award. Phil was chef-director at The Castle in Taunton, where he was awarded a Michelin star for 4 successive years.

Rachel De Thample

Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of Less Meat, More Veg and Tonics & Teas, was Commissioning Editor of Waitrose Food Illustrated and Head of Food for the organic box scheme Abel & Cole. She has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market and the Edible Garden, and currently runs preserving courses at River Cottage in Devon, runs seasonal Market Table pop-up dinners and writes for The Simple Things and Locavore magazines.

Rebecca Seal

Rebecca has written about food and drink for the Financial Times, Evening Standard, the Observer, the Guardian, Red and The Sunday Times. Her cookbooks include Istanbul: Recipes from the heart of Turkey and Lisbon: Recipes from the heart of Portugal, as well as co-authoring LEON Happy Soups, LEON Happy One-pot Cooking and LEON Fast Vegan with John Vincent. She is one of the food and drink experts on Channel 4's Sunday Brunch. She lives in London with her husband and two small daughters.

Richard Bertinet

Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award. www.thebertinetkitchen.com

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

Shaun Hill

Shaun Hill first came to international attention as head chef of the esteemed country house hotel Gidleigh Park. As chef-proprietor of the Michelin starred Merchant House in Ludlow he earned respect internationally, among chefs and diners alike, for his use of good ingredients and for the excellence of food served. The Merchant House was voted the 14th best restaurant in the world by chefs and restaurant critics in the Restaurant Magazine top 300 in 2003. Since The Merchant House closed its doors in 2005, Most recently Shaun has overseen the selection of food and wine at Fortnum & Mason's new restaurants. In 2006 he opened the Glasshouse Brasserie in Worcester and will be reopening the Walnut Tree in Abergavenny.