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Kitchen: Recipes from the Heart of the Home
by Nigella LawsonCompendious, informative and engaging, Kitchen offers feel-good food for cooks and eaters that is comforting but always seductive, nostalgic but with a modern twist - whether express-way easy-exotic recipes for the weekday rush, leisurely slow-cook dishes for weekends and special occasions, or irresistible cakes and cookies in true "domestic goddess" style. It answers everyday cooking quandaries - what to give the kids for tea, how to rustle up a meal for friends or an impromptu kitchen party in moments, or what to do about those black bananas, wrinkled apples and bullet-hard plums - and since real cooking is so often about leftovers, here one recipe can morph into another...from ham hocks to pea soup and pasties, from braised chicken to Chinatown salad. This isn't just about being thrifty but about being creative and seeing how recipes evolve.As well as offering the reader a mouthwatering array of inspired new recipes - from clams with chorizo to Guinness gingerbread, from Asian braised beef to flourless chocolate lime cake, from Pasta ala Genovese to Venetian carrot cake - Nigella rounds up her kitchen kit must-haves (and, crucially, what isn't needed) in the way of equipment and magical standby ingredients. But above all, she reminds the reader how much pleasure there is to be had in real food and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple, delicious recipes to make life less complicated.The expansive, lively narrative, with its rich feast of food, makes this new work a natural 21st-century successor to Nigella's classic How To Eat, this time with a wealth of photographs from the instructive to the glorious, and accompanied by a BBC TV series.190 recipes, including over 60 express-style at 30 minutes or under.
The Kitchen Cabinet: A Year of Recipes, Flavours, Facts & Stories for Food Lovers
by Annie GrayFill your year with flavour.The official The Kitchen Cabinet compendium is here at last, with over 100 hours of dinner table talk distilled into this handy almanac, a year in the life of our kitchens to aid you in yours. Open up to find food tips and tricks, stories, recipes, anecdotes and seasonal fun, all held together with our trademark titbits of history, science and often rather lively debate. Join us as we travel across the country, ready to respond to all your culinary conundrums - as well as sharing lots of things you never even thought to ask.
Kitchen Confidential: Adventures In The Culinary Underbelly (Thorndike Press Large Print Nonfiction Ser.)
by Anthony BourdainAfter twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Kitchen Confidential: Adventures In The Culinary Underbelly (Thorndike Press Large Print Nonfiction Ser.)
by Anthony BourdainAnthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout New York Times bestseller Kitchen Confidential.Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
The Kitchen Diaries
by Nigel SlaterFollowing the success of ‘Real Food’ and ‘Appetite’, this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, ‘Toast’.
The Kitchen Diaries II
by Nigel SlaterThis ebook is best viewed on a tablet device. Includes over 250 recipes, many from his BBC TV series Dish of the Day, Simple Suppers and Simple Cooking. From Nigel Slater, presenter of Dish of the Day and one of our best-loved food writers, a beautiful and inspiring companion volume to his bestselling Kitchen Diaries.
Kitchen Disco (Kitchen Disco)
by Clare FogesAt night when you are sleeping There's a party in your house, It's a pumping, jumping, funky bash When all the lights go out . . .When the sun goes down, the Kitchen Disco starts up - and all the fruit in the fruit bowl come out to play. There are lemons who break-dance, tangerines who twirl and some very over-excited apples. But one night a nasty mango turns up to spoil the fun... Kitchen Disco is a humorous, rhyming picture book for young children.
A Kitchen Fairytale: Healing with food - Delicious recipes for everyone
by Iida van der Byl-KnoefelWritten by ‘expert patient’ Iida, who has used the principles of plant-based whole foods with no added sweeteners or oils to regain her own health, this is a beautifully illustrated cookery book that explicitly supports the approach of the Paddison Program for Rheumatoid Arthritis and may also provide help with other autoimmune conditions. It shows how anyone eating according to those principles can do so simply, sustainably and enjoyably – and inclusively so that family and friends can eat the same way whether they have health issues or not. The recipes are graded for their level of healing, with the gentlest badged 'Humble & Healing' to indicate a good starting point. Clear instructions show how to fry, bake and roast without added oils. The author includes plant-based, whole-food versions of favourite recipes, from burgers, 'creamy' sauces and curries to brownies and pancakes, all illustrated throughout with beautiful photographs from Iida's collection. With Iida's guidance, going plant-based is simple, rewarding and delicious!
Kitchen Hero: Homecooked
by Donal SkehanFresh, young and full of enthusiasm Donal Skehan is a real cooking talent. His passion for simple delicious and healthy home cooking will inspire novices and more experienced cooks alike to get in the kitchen.
Kitchen Hero: Great Food For Less
by Donal SkehanChampion of the home cook, Donal Skehan, is back with a collection of tasty, easy-to-make dishes that cost less.
Kitchen knives (Large Print)
This is an image of three kitchen knives. The blades are pointing towards the top of the page and the handles are at the bottom. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. There are two rivets on each knife handle to secure them to the blade. The sharp edges are to the right of each knife.Test your tactile skills: - Can you find the bread knife with the serrated edge blade?- Find the small paring knife.- Which is the longest knife, the bread knife or the chef's knife on the right of the page?
Kitchen knives (UEB Contracted)
This is an image of three kitchen knives. The blades are pointing towards the top of the page and the handles are at the bottom. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. There are two rivets on each knife handle to secure them to the blade. The sharp edges are to the right of each knife.Test your tactile skills: - Can you find the bread knife with the serrated edge blade?- Find the small paring knife.- Which is the longest knife, the bread knife or the chef's knife on the right of the page?
Kitchen knives (UEB Uncontracted)
This is an image of three kitchen knives. The blades are pointing towards the top of the page and the handles are at the bottom. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. There are two rivets on each knife handle to secure them to the blade. The sharp edges are to the right of each knife.Test your tactile skills: - Can you find the bread knife with the serrated edge blade?- Find the small paring knife.- Which is the longest knife, the bread knife or the chef's knife on the right of the page?
The Kitchen Magpie: A delicious melange of culinary curiosities, fascinating facts, amazing anecdotes and expert tips for the food-lover
by James SteenJoin award-winning writer James Steen for a feast of food and drink facts and culinary curiosities. Delving into forgotten corners of gastronomic history, Steen reveals what Parmesan has to do with broken bones and why John Wayne kept a cow in a hotel. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off. With much-loved cooks including Mary Berry and Paul Hollywood sharing passion and know-how, this mouth-watering miscellany will sate the appetite of every kitchen dweller, from the masterful expert to the earnest apprentice.
Kitchen Memories: Recipes And Stories From A Lifelong Love Of Food
by Lucy BoydLucy Boyd, head gardener for Michelin-starred café Petersham Nurseries and trained chef understands ingredients, and knows how to turn them into extraordinary food.
Kitchen of Light: The New Scandinavian Cooking
by Andreas ViestadThis charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.
The Kitchen Orchard
by Natalia ConroyEvery modern kitchen features a fridge and a cupboard. The bare essentials. But for Natalia Conroy, they are an orchard - the source of abundant meals, platefuls of fresh salads or slow-cooked vegetables - it just requires a little imagination.Natalia's cooking draws inspiration from seasonal produce, which she combines with essential everyday ingredients - a little cream, fresh herbs, good stock, a head of garlic, leftover cheese or wine - so that nothing goes to waste. She matches dishes to occasions, time constraints or even mood, relishing the endless possibilities on offer with a thoughtfully stocked fridge and storecupboard. With over 100 recipes grouped around the dairy compartment (storing eggs, milk, cream and wine), the vegetable drawer (housing root vegetable and robust herbs), and the top drawer (garlic, onions, lemons and fresh seasonal herbs), Natalia takes one hero ingredient and builds the dish around a core flavour. Dill lifts a salad of beetroot and mustard. Fresh rosemary flavours a soup of white bean and ham hock, and another of pumpkin and smoked pork. Plain carrots are transformed into both carrot, mint and lemon salad and fluffy carrot and walnut cakeNatalia's cooking celebrates simply, affordable food, cooked really well - celebrating taste, aroma and the joy of eating and sharing.
Kitchen Person: Notes on Cooking and Eating
by Rachel CookeIn 2009, Rachel Cooke started a monthly column for The Observer on cooking and eating: here are her fifty best.In Kitchen Person, unfussy eater Rachel Cooke chronicles several food upheavals since then: new TV cooks, Brexit, viral recipes, the home delivery phenomenon, and the global pandemic. She journeys from her childhood in Sheffield with Henderson's relish and Granny's lamb chops, to a job interviewing top chefs and eating in fancy restaurants, to learning to shop and cook well herself, all the time growing more knowledgeable and opinionated about food.
The Kitchen Prescription: 101 delicious everyday recipes to revolutionise your gut health
by Saliha Mahmood AhmedEating well doesn't need to be dull food and deprivation - it should be eating a wonderfully varied, vibrant and exciting range of foods. In The Kitchen Prescription, gastroenterologist Dr Saliha Mahmood Ahmed draws on her love of good food and her expertise in gut health to create 101 recipes that are easy to make, incredibly delicious to eat and will effortlessly keep your gut and digestion in tip-top condition.These are family-friendly dishes made for food lovers that are cost effective, diverse and backed by credible scientific advice. Gut-friendly breakfasts, immune-boosting lunches, quick family suppers and a host of simple, mostly plant-based dishes make up this colourful collection of recipes.Sunshine Labneh and Tomatoes on Toast / Baked Cauliflower with Limey Pickle and Coconut Yoghurt / Crispy Fennel, Carrot and Halloumi Rosti / Charred Sweetcorn and Sweet Potato with Curry Leaf Salsa Verde / Crispy Turmeric Butter Gnocchi / Brussels sprout and Coconut Pawa with Fiery Green Chutney / Rose and Saffron Labneh Cheesecake The more diversely we eat, the lower our risk of heart disease, diabetes, obesity, depression, and the more enhanced our immunity. This is a book you'll be reaching for time and again, because these recipes are a joy to eat and fuss free, and you can feel happy in the knowledge you'll be helping your body to stay healthy too.
Kitchen Rhythm: A Year in a Parisian Pâtisserie
by Frances LeechAt 5.37 a.m. my alarm goes off for the first time. By 6.09 a.m. I will be waiting on the metro platform. By 6.27 a.m. I pull open the swing door and duck under the pink curtain of the pâtisserie. I am probably last. In our tiny bakery on the other side of Paris, our cakes are made in the early morning, to preserve that freshness and crunch. Following in the footsteps of Rachel Khoo, Frances Leech has been lured to the city of love by puff pastry. For the past year she has worked in a small little French-Japanese pâtisserie where margins are small and the pressure is on. On any given day this small bakery uses 100 passionfruit and coconut mousses, 18 kg of chestnut and rum paste for Mont-Blanc tarts alone. Frances trains alongside her Japanese colleagues perfecting meringues, passionfruit mousse, millefeuille and sticky caramel as well as a working knowledge of idiomatic Japanese. She feels incompetent, clumsy, tall and gets burned a lot. But her colleagues are patient and kind and she learns to love the art of pastry, despite the early mornings.
Kitchen Sanctuary: Easy, Everyday, Family-Friendly Meals: THE SUNDAY TIMES BESTSELLER (Kitchen Sanctuary Series)
by Nicky CorbishleyTHE SUNDAY TIMES BESTSELLERThe debut cookbook from the phenomenally successful website and YouTube channel.Stuck in the same dinnertime rut? Rustling up recipes for all the family can be stressful, especially with fussy family members, but cooking should be fun and certainly not boring! Enter Kitchen Sanctuary - packed with the brand's top 100 recipes from speedy pasta and comforting classics to low-maintenance slow-cooked dinners, street food favourites, 'fakeaways' and so so much more, there's really something for everyone. A trusted brand that's loved by millions, this is delicious food for all the family that's sure to entice even the fussiest eater.Every recipe accompanied by a QR code linking to a video showing how it is made every step of the way!
Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners (Kitchen Sanctuary Series)
by Nicky CorbishleyMaking dinner from scratch can feel like a chore - often half the battle is trying to find something that's quick, nutritious and, most importantly, delicious. But delicious doesn't have to mean demanding.After their debut book, the bestseller It's All About Dinner, Kitchen Sanctuary is back - this time focusing on quick and easy meals, all made in 30 minutes or less!With chapters such as Champion Chicken; Moreish Meat; Fantastic Fish; Vitally Veggie; Perfect Pasta; Rice, Noodles, Grains and Bread; Snack Suppers; Super Sauces - as well as a section dedicated to Smart Shortcuts containing Nicky's top tips for speeding up dinner - you'll be able to whip up a range of fabulous meals for the whole family, every day of the week, no matter how little time you have.
Kitchen Secrets
by Raymond BlancRaymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marnière, grilled dover sole, home cured ham, pot au feu, lambs liver persillade,roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse.With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.
Kitchen Secrets: The Meaning of Cooking in Everyday Life
by Frances ShortWhat's really going on in the kitchen?Whilst cookery programmes are broadcast at peak viewing times and chefs regularly claim celebrity status, food writers announce the death of cooking. Parents, experts, campaigners and policymakers grow increasingly concerned about the proliferation of pre-prepared foods and a growing trend for eating alone and on the run. Kitchen Secrets explores the thoughts, values and opinions of home cooks, their practices and experiences, and the skills and knowledge they use to prepare and provide food. It offers new and challenging ways of thinking about cooking, examining and often contesting commonly-held beliefs and theories about the role of practical cookery lessons, dinner parties as showcases for culinary flair and the de-skilling effect of convenience foods. Kitchen Secrets lifts the lid on the modern range to see what's cooking.
The Kitchen Shortcut Bible: More than 200 Recipes to Make Real Food Real Fast
by Bruce Weinstein Mark ScarbroughThe ultimate collection of recipes to make real food, real fast -- with hundreds of ways to cook smarter, not harder.The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor. Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people's nightly question isn't "what's for dinner," but "what's for dinner in the next half hour?" They've got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren't merely "semi-homemade." They've also got slow cooker confits, no-boil stuffed cabbage, and a fine holiday turkey straight out of the freezer, as well as new ways to think about sheet pan suppers, Asian noodle dishes without a wok, and no-churn ice creams. And no MacGuyver-ing either! There are lots of new ways to use the kitchen tools you already own, imparting concrete shortcuts that save time and make something good into something great. When dinner is a problem to be solved, this is your cheat sheet.