Related to: 'MAZI'

Kyle Books

Simply Delicious the Classic Collection

Darina Allen
Authors:
Darina Allen

Nearly 30 years on from the original Simply Delicious book and TV series, Darina Allen brings together 100 of her timeless, tried and trusted recipes. Divided into:Soups & Starters - Winter Leek & Potato Soup, Smoked Trout with Cucumber Salad & Horseradish Sauce and Ballymaloe Chicken Liver Pate with Melba ToastMeat - Ballymaloe Irish Stew, Dingle Pie and Steak with Bearnaise Sauce & ChipsPoultry - Farmhouse Chicken and Roast Duck with Apple Sauce & CabbageFish - Ballycotton Fish Pie, Three-minute Fish and Cod with Leeks & Buttered CrumbsVegetarian - Macaroni Cheese, Mushroom Risotto and Potato, Carrot & Cauliflower CurrySalads - Roast Red Pepper, Lentil & Goat's Cheese Salad, A Warm Winter Salad with Duck Liver's & Hazelnut Oil Dressing and Red & Yellow Tomato Salad with Mint or BasilPuddings - Ballymaloe Vanilla Ice Cream, Country Rhubarb Cake, Caramel Mousse with Praline

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.

Kyle Books

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

Georgina Fuggle
Authors:
Georgina Fuggle
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.

Kyle Books

The Goodness of Ginger & Turmeric

Emily Jonzen
Authors:
Emily Jonzen

Part of The Goodness Of series, this book is arranged into Drinks, Tonics & Preserves, Light Bites & Sides, Mains and Sweet Treats, with a selection of vegetarian, gluten-free and dairy-free recipes ranging from Tomato & Ginger Chutney to Turmeric & Cardamom Buns, and from Ginger Chicken Broth to Beef & Ginger Stew. Plus it includes popular drinks such as Golden Chai Latte and Ginger Beer. A love for food and real appreciation of great produce is at the core of these beautiful books. The delicious recipes will inspire you to delve into your store cupboard and transform simple recipes into fantastic dishes.

Kyle Books

Grow, Cook, Nourish

Darina Allen
Authors:
Darina Allen
Kyle Books

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

Darina Allen
Authors:
Darina Allen

When Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping. The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina's championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more veg and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years, from a time when Darina couldn't get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.

Kyle Books

50 (Fifty) Great Curries of India & DVD

Camellia Panjabi
Authors:
Camellia Panjabi

A feast for the senses, this book with DVD explains how to add flavour, aroma and colour to create that perfect curry. Dishes collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry - are accompanied by tantalising photography to inspire and excite. And now including a dvd showing you cooking techniques and step-by-steps of dishes, this really is an invaluable addition to your kitchen library. A further 50 recipes are given for rice, bread, vegetables, potatoes, lentils, yogurt, chutneys and relishes as well as tempting desserts to complete your Indian meal. Other features of the book include: the philosophy of Indian food, What exactly is a curry? Using spices, herbs and chillies, Planning an Indian meal and suggested menus. Book contains DVD presented by Camellia showing how to cook some of the curries.

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.'

Da-Hae West

Da-Hae was born in Busan, South Korea, but raised in England from the age of three. Her mother continued to cook Korean food in England, often using ingenious substitutions, so Da-Hae enjoyed Korean breakfasts, lunches and dinners every day. With her husband, Gareth West, she decided to start their street food company Busan BBQ in 2013, with Da-Hae now running the business full-time. Da-Hae, Gareth and Busan BBQ have been featured in the media on numerous occasions, from the Travel Channel and BBC's The One Show to many excellent reviews and features in press ranging nationals such as the Telegraph and the Independent to magazines such as Stylist.

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

Giancarlo Caldesi

Kate and Giancarlo Caldesi are the owners of two highly regarded Italian restaurants in London, Caldesi and Caffe Caldesi. They also run a successful cooking school, La Cucina Caldesi, where they are able to share their passion for Tuscan cuisine.

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.

Jo McAuley

Jo McAuley is a food stylist and cookery writer living in Lemmoye, France. She has worked on a number of magazines and has written several cookery books including Indoor Grilling, Citrus, Panini and Olive & Oil, all published by Hamlyn.

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.

Nirmal Save

Harneet Baweja and his wife Devina Seth grew up in Kolkata, and from an early age food played an important role in both their families as they enjoyed recipes that had been passed down for generations. They moved to London in 2014 and, finding a gap in the market for home-style dishes that really capture the intricacy of Indian cooking, they set up Gunpowder with head chef Nirmal Save. Nirmal is originally from Mumbai, where he grew up on a farm and developed a keen interest in the ingredients and produce his mother and grandmother taught him to cook.www.gunpowderlondon.com @gunpowder_london (Instagram) @gunpowder_ldn (Twitter)

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 LEON Happy Soups and LEON Happy One-pot, both of which she co-authored with John Vincent. She is one of the food and drink experts on Channel 4's Sunday Brunch. She believes that with the right skills, and just a bit of knowledge, everyone can eat well and hopes that her writing goes a little way towards helping that happen. She lives in London with her husband and two small daughters.

Yohanis Gebreyesus

Yohanis Gebreyesus trained with Paul Bocuse in Lyon and worked as a chef in California before returning to his native Addis Ababa to found his restaurant, Antica. On EBS, Ethiopia's national television network (24 million viewers worldwide including its YouTube channel), Yohanis presents a weekly food programme. Fluent in English, French and Amharic, Yohanis has been featured in the Observer, Guardian, Le Monde, and Forbes.