Related to: 'Clodagh's Suppers'

Hamlyn

Eat Shop Save Book 2

Dale Pinnock
Authors:
Dale Pinnock

Mitchell Beazley

Bazaar

Sabrina Ghayour
Authors:
Sabrina Ghayour

'The golden girl of Persian cookery' - Observer'Easy to decipher, packed with lots of flavour and...surprisingly easy to pull off' - Huffington Post'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawsonbazaarnoun: a market in the Middle EastBazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats..Recipes include:Grilled halloumi flatbreads with preserved lemon & barberry salsaRoasted tomato & chilli soup with herb-fried croutonsRoast vegetable bastillaGrilled tofu salad with tamarind & miso dressingPotato, ricotta & herb dumplings with walnuts & pul biber butterFeta, pul biber & oregano macaroni bakeCourgette, orange & almond cake with sweet yogurt frosting

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.

Kyle Books

Clodagh's Irish Kitchen

Clodagh Mckenna
Authors:
Clodagh Mckenna

As Clodagh says, 'Life happens over a simmering pot in Ireland'. With such a rich culinary history, it's understandable that internationally recognised dishes such as Colcannon and Soda Bread should form a part of the country's identity. But there is far more to discover about Irish cooking. Let Clodagh guide you through this tempting collection of 150 recipes, as she takes her favourite dishes and brings them up to date with her own unique twist. Potato Dumplings are reinvigorated with a Spicy Cashel Blue Sauce, whilst the famous Irish Breakfast is given a new lease of life as a Tortilla. With everything from soups and stews to preserves and sophisticated dinner party dishes inspired by those she cooked for the Taoiseach of Ireland, Clodagh's Irish Kitchen is a mouthwatering adventure around this sumptuous cuisine.

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

So much fruit is now on sale throughout the year, you no longer have to wait until it comes into season. And making jam, jellies and conserves is so easy - a large pan, a long spoon, an apron to protect against splashes, sugar and lots of fruit and bottles - what could be simpler? Almost every kind of fruit can be made into jam with the addition of lemon juice or simple jelly fixer. So choose your favourite combination and get out that pan.

AWW

Gratins & Bakes

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.

Ella Kasperowicz

Ella Kasperowicz received her illustration licence from Falmouth University in 2017 and loves playing with pens, words and ideas. She is also one third of 'spud' collaborative, a trio in a long distance illustrationship making work together about food and travel.

Flora Shedden

Flora Shedden lives in Scotland, where she spends as much time as possible at her family home in Highland Perthshire. She was one of the youngest ever semi-finalists on the Great British Bake Off, impressing judges and public alike with her simple, elegant designs. Her favourite pastimes are cooking, photography and writing. She writes a regular online column for The Scotsman.

Jake Spicer

Jake Spicer is an artist and drawing tutor based in Brighton, England. He is head tutor at the independent drawing school Draw, a co-director of the Drawing Circus and regularly runs portrait and figure drawing courses for the Camden Arts Centre and National Portrait Gallery.www.jakespicerart.co.uk@BrightonDrawing

Linnea Dunne

Linnea Dunne was born and raised in Sweden, where she started her writing career as a columnist at the local newspaper aged 15. She left for Ireland a few years later and eventually moved to London, where she studied Creative Writing and Political Communications. Linnea's work on subjects ranging from motherhood to women's rights and media narratives has been published by (among others) the Irish Times, the Guardian and the Irish Independent. She also works as Editor of Scan Magazine, spreading the word about all things Scandinavian, and is the author of Lagom: The Swedish Art of Balanced Living (2017). Linnea now lives in Dublin with her husband and two kids. Juggling life as a work-from-home freelance professional with motherhood and countless creative projects, and inspired by her husband who gets up early to meditate every morning, she recently took up daily yoga and set out to find out how a good morning ritual can contribute to a sense of peace and purpose.

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.

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.

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.