Related to: 'Meyer's Bakery'

Kyle Books

Patisserie Made Simple

Edd Kimber, Edd Kimber
Authors:
Edd Kimber, Edd Kimber

Most of us have been wowed by the delights of French patisserie. Now Edd Kimber shows you how to recreate these recipes at home. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include: * Sweet Treats featuring Classic Financiers, Canneles and Eclairs * Desserts & Cakes such as Cherry Clafoutis and Buche de Noel * Pastry including basic recipes for pate sablee and pate sucree and recipes to use them in * Basics - the essential icings and creams, such as Mousseline and Creme Chantilly Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie.

Mitchell Beazley

Beauty Food

Maria Ahlgren
Authors:
Maria Ahlgren
Kyle Books

Grow, Cook, Nourish

Darina Allen
Authors:
Darina Allen

Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook 2017Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.

Hamlyn

Weber's Complete BBQ Book

Jamie Purviance
Authors:
Jamie Purviance

We all love to get the barbecue out on a hot summer's day and enjoy some down-to-earth al fresco dining, but why restrict ourselves to only one season in the year? This comprehensive guide shows you how to cook food the Weber way to get the most from your grill throughout the year, and contains everything the avid barbecue enthusiast needs to know. Enjoy over 150 delicious triple-tested recipes for meat, poultry, seafood, vegetables and fruit, as well as invaluable ideas for rubs, marinades and sauces. You will also find expert answers to common questions about barbecuing, plus tips and advice on safety, upkeep, fuel and lighting methods.From simple kebabs to elaborate rotisseries, a grilled cheese salad or a tasty fruit pudding, Weber's Complete BBQ Book is packed with an extensive range of delicious recipes for all-year-round barbecuing.

Mitchell Beazley

The Hoxton Street Monster Supplies Cookbook

For hundreds of years, the Hoxton Street Monster Supplies shop has been supplying quality goods for the monster community from its premises in east London - and this, its classic recipe book, has been in use for just as long.Now, for the first time, it has been adapted for use by humans as well as monsters. So whether you're entertaining trolls, hosting a vampire soirée or expecting zombies round for tea, you can make delicious treats to suit every occasion.- Fallen out with a friend? Bake them some 1000-year Curse Cookies!- Want to woo a zombie? Try our After-Gorging Breath Mints!- Unexpected ogre guests? Make our Fresh Maggot Brownies or Spiced Earwax Pie!With recipes and handy hints for monster housekeeping, this classic tome is an essential addition to every home, lair, cave, swamp or fiery pit.

Mitchell Beazley

The Nordic Kitchen

Claus Meyer
Authors:
Claus Meyer

Discover fresh, Nordic family cooking with this book from Noma co-founder Claus Meyer. With its focus on good, seasonal ingredients and lightness of touch, Nordic cuisine is perfect family food. In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavours in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries.With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Braised Pork Cheeks with Beer and Plum Vinegar, Pan-fried Mullet with Cucumber and Peas in Dill Butter and Rhubarb Cake you can bring the delicious flavours of the Nordic countries into your own kitchen.

Kyle Books

Take One Veg: Super simple recipes for meat-free meals

Georgina Fuggle
Authors:
Georgina Fuggle

Celebrate vegetables! They are cheap, versatile and packed full of goodness. In Take One Veg, Georgina Fuggle explores the colours, textures and flavours of veggies to create delicious and wholesome dishes. In each recipe, she focuses on one veg - the star of the show - and brings out their best qualities, with ideas for brunches, lunches, week-night suppers and weekend occasions. So make the most of gluts from the garden and cheap deals at your local market, grocer or supermarket, try cooking with a new vegetable, or find an interesting way to use an old favourite - these vegetarian recipes are inspiring, nourishing and easy to create.

Kyle Books

30 Years at Ballymaloe: A celebration of the world-renowned cookery school with over 100 new recipes

Darina Allen
Authors:
Darina Allen
Kyle Books

Take One Pot

Georgina Fuggle, Georgina Fuggle
Authors:
Georgina Fuggle, Georgina Fuggle

The beauty of cooking in one pot is that it involves minimal fuss. All the recipes can be created in just one single vessel - the roasting tin, the casserole, the deep frying pan and the baking dish, so no specialist equipment is required. For when you don't want to spend too much time in the kitchen, you can make a speedy risotto or a quick and hearty Potato, Prosciutto and Rosemary Soup. When you are hankering after a slow-cooked meal, there is Plump Whiting, Butterbean and Red Pepper Stew and Burgundy Beef Shin with Stilton Dumplings. Traditional favourites include Whole Roast Chicken with Roasted Lemons and Cassoulet and recipes using more unusual ingredients like Beef, Prune and Ginger Casserole. There are vegetarian friendly dishes such as Sweet Potato and Coconut Dhal. As well as main meals there are also a variety of side dishes, like Creamy Paprika Dauphinoise and Oozy Ham and Thyme Gratin. The recipes cater to cooks of all levels of expertise and include tips on how to get ahead, recipe variations and serving ideas. Whether you're cooking a family meal or a quick supper, Take One Pot delivers satisfying and comforting food.

Angel Adoree

Angel Adoree is the founder of The Vintage Patisserie, a popular vintage hosting company offering bespoke tea parties from a bygone era. Delivering music, makeovers and - of course - a customised menu of tea party treats that elevate any function into a swanky soiree. It has created unforgettable tea parties for famous clients including Paul Smith CBE, Myleene Klass, and Kim Jones to name but a few!Angel was the outstanding character on BBC Two's series 'Dragons' Den'. She has grown up with great determination, a skill for creativity and has taught herself strong business acumen - she ticked all the boxes with the dragons and became the face of the series. Angel's eye for beautiful things started at a young age, and by the age of thirteen she was buying vintage clothes and gems. A market stall followed and when the stall couldn't quell the tide of treasure, Angel moved to a big converted school house in Bethnal Green. It was here in 2001 that the launch of 'The Vintage Experience' took place, where Angel opened her doors to her devotees and revealed rail upon rail of vintage delights, and offered advice and hand-picked gems that were just right for her clients - as well as providing them with delicious cakes! The Vintage Experience lasted for seven years and when this brand could grow no more, the Vintage Patisserie was born! Angel's business has grown from strength to strength and this year saw the opening for her new East London event space, Vintage Hair Academy and Vintage Hospitality school.Angel's first book The Vintage Tea Party Book was shortlisted for the Galaxy National Book Awards 2011 for Food Book of the Year.

Camilla Stephens

Camilla Stephens trained at Leiths School of Food & Wine. She worked for several years as a food writer and editor before becoming head of development for Starbucks, expanding their food range. She co-founded Higgidy in 2003, following her philosophy of nourishing home cooking and shared mealtimes. In Camilla's own words: 'Food brings colour to our lives - it nourishes, comforts and sustains. But above all, it brings people together.'

Darina Allen

Darina Allen is Ireland's best-known food ambassador and the bestselling author of Ballymaloe Cookery Course and Forgotten Skills of Cooking, which won the prestigious André Simon award in 2009. She campaigns for local produce, is a member of Slow Food Ireland and set up Ireland's first farmers' market. She has won many awards including the Guild of Food Writers' Lifetime Achievement award in 2013. www.cookingisfun.ie

Denise Smart

Denise has been working as a food stylist and recipe writer for over 20 years. Her technical and creative expertise means she can work in all areas and has cooked, stirred, created and styled food for packaging, advertising, editorial, PR, web and TV commercials. Denise is a published author and has written over a dozen cookbooks, including her latest best-selling spiralizing cookbooks. She has worked for many large publishing houses, covering subjects from children's cooking to desserts, quick cooking and mug food. All her recipes are double-tested to ensure they work perfectly first time.

Jamie Purviance

New York Times bestselling author Jamie Purviance is one of America's top grilling experts and Weber's master griller.Jamie is a graduate of Stanford University and the Culinary Institute of America. He is an accomplished chef and teacher who has helped millions of people to grill like professionals. He is a regular contributor to national newspapers and magazines, and is the author of many bestselling Weber cookbooks.

John Vincent

John is co-founder of Leon, which now has more than 55 restaurants (including restaurants in Amsterdam, Utrecht, Oslo and Washington DC). He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay Plunkett-Hogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter and LEON Happy Soups with Rebecca Seal. He believes food has the power to delight, invigorate and bring people together. He thinks that our relationship with food should be positive and joyous and that we need to listen more carefully to our gut, eat more good fats, less sugar. And a whole lot more plants.

Kay Plunkett-Hogge

Kay Plunkett-Hogge is an acclaimed food and drinks writer, and the author of Aperitivo (Mitchell Beazley, 2017), Adventures Of A Terribly Greedy Girl (Mitchell Beazley, 2017), A Sherry & A Little Plate Of Tapas (Mitchell Beazley, 2016), Heat: Cooking With Chillies (Quercus, 2016) and Make Mine A Martini (Mitchell Beazley, 2014).In addition to her own books, Kay has co-authored a further six books, working with the award-winning chef Bryn Williams on his two books Bryn's Kitchen and For The Love Of Veg, Academy Award nominated actor Stanley Tucci on his second cookbook The Tucci Table, and with the American pizza guru Chris Bianco. She also co-wrote Leon: Family and Friends with John Vincent and Cook Yourself Thin: Quick and Easy.Born and brought up in 1970s Bangkok, Kay spent her childhood between two kitchens - inside for Western food, outside for Thai - before forging an international career in the film and fashion industries. It is an experience that has given her an in-depth knowledge of cuisines from all over the world.Kay began her food career when she set up a bespoke location catering service for fashion shoots. Since then, and in addition to her writing, she has worked as a food consultant for a variety of restaurants and bars, including Leon, The Formosa Café, Isola del Sole, Ma Goa and The Luang Prabang Motorcycle Club.Her cult book, Make Mine A Martini, was the Financial Times's pick for drinks book of the year, led to her induction into the Gin Guild (in the words of Heston Blumenthal: 'She shakes a damn fine cocktail.') and her writing regularly on cocktails for The Daily Telegraph and Sainsbury's Magazine. She has also written for the FT Weekend and Olive, and has published recipes in The Times, Hello and Borough Market's Market Life magazine. Kay currently writes a monthly column for Delicious.She lives in London with her husband, two cats and a dog.

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.

Maria Ahlgren

Maria Ahlgren is a Swedish health and beauty editor, who has previously written for publications such as Elle. She worked as a beauty, health and fashion journalist in Tokyo for several years, where she first became aware of the concept of beauty food.

Martha Roberts

Martha Roberts is an award-winning journalist who has written for YOU magazine, the Daily Mail, the Guardian, Glamour and Sunday Express. She is a columnist at Psychologies magazine where she has written about evidence-based ways of achieving happiness and now writes about colour and how it makes us think and act. Her blog thecolourfile.com was shortlisted for the Amara Interior Blog Awards 2017 in the Best Colour Inspiration Category (sponsored by Farrow & Ball). She takes on private commissions for bespoke shelf art.Social media: Twitter @martharoberts01 Instagram @the_colour_file

Victoria Harrison

Victoria Harrison is an interiors columnist for the Metro and the i newspaper. She has 14 years' experience as a writer and stylist, working across many of the leading interior design titles such as Ideal Home, House Beautiful, The English Home and Real Homes. She has also held the position of Creative Editor of mydeco.com and Channel Editor of www.Housetohome.co.uk. She was named by Decorex as one of the 100 most influential people on Twitter and was nominated as the Best Interior Design Craft Blogger in both 2015 and 2016 by Amara.Find out more about Victoria on Instagram, Pinterest and Facebook @victoriaharrisonwrites and on Twitter @_vickyharrison.