This is a volume of grim and ghastly recipes of improbable concoctions. Readers can discover the taste of trousers and learn the skill of playing billiards with cheese. Even find out how the Post Office can help you in the kitchen. Cooking will never be quite the same again. A wonderful spoof recipe book: perfect for the dark-humoured foodie.
John Henry Dixon has been cooking for over twenty years. This is the main reason that everything has been burnt to a cinder. Undeterred by a preponderance of carbon, his perseverance has been rewarded with this collection of stirring delights which draws on the expertise acquired from thousands of hours of disappointment and stomach ailments. His inspiration is drawn from numerous and various sources: the massive fast-food establishments of Antarctica, the fish farms of the central Sahara and the teeming game parks of Monaco, to name but three.
In Sugar & Spice, Kate Weatherell celebrates the exquisite marriage between sugar and spice. In a delightfully written and mouthwateringly evocative collection of recipes she shows just how the clever use of spice transforms the world of puddings, ices and desserts. In a nation converted to the wonders of spice, and addicted to the food of the sub-continent this radical new cookery book breaks new ground and appeals to the sweet-toothed spice lover in us all.
Kate Weatherell is the co-author of the highly praised Blistering Barbecues (Absolute Press). She is an experienced chef and caterer, having worked with Antony Worrall-Thomson, when he ran the famous 192 restaurant in Kensington, and has worked closely with the distinguished food writer Elisabeth Luard. This is her first solo-authored book.
‘This is one for those who like their puds with a kick. Recipes such as apple and chilli jelly, and grilled pineapple with vodka and black pepper, unite spicy with sweet. Perfect for wintry nights.’
Waitrose Food Illustrated
‘Add zing to all things nice with this cookbook.’
The Sunday Times Style Magazine
‘A collection of delectably spicy pudding recipes.’
Food and Travel Magazine
Following on from the success of The Cinnamon Club Cookbook, Singh showcases his legendary way with seafood. His award-winning food has earned the Cinnamon Club its place as one of the destination restaurants of London and has established itself as probably the most famous Indian restaurant in the world. Stunning photography from Jean Cazals.
Vivek Singh is head chef at the Cinnamon Club restaurant.
‘BEST SEAFOOD UK COOKBOOK’
2006 World Gourmand Awards
‘Singh has a unique style of cooking…this book celebrates some of his best dishes.’
Waitrose Food Illustrated
‘A great-looking cookbook… modern ideas in an easy-to-follow style.’
‘Plenty to inspire… diners will come back for more if you put these dishes on your menu.’
Caterer and Hotelkeeper
‘Singh has a unique, fresh approach to cooking, using fragrant spices and flavourings to create fabulous fishy dishes.’
The Scottish Sunday Post
A new buzz is in the air about kosher cooking. Ever since Bevis Marks The Restaurant opened its doors for business in 2003, adjacent to Britain’s oldest synagogue, the food world has been flocking to its tables to enjoy the groundbreaking recipes of of Jason Prangnell’s dairy-free kosher cuisine. Drawing on both the Sephardic and Ashkanazi traditions as well as modern European food influences, he has established his cooking as the benchmark of what modern Jewish cooking can aspire to. Working in a minimalist kitchen in the basement of the synagogue, Jason Prangnell’s recipes are succinct and cookable and ideal for the home cook. This exquisite book, beautifully photographed by Lisa Barber, should bring Jewish food soaring into the 21st century, confident and sure of itself and able to convert even the most sceptical of food lovers.
Andreas Antona’s fantastic debut cookery book showcases the recipes and influences of a life lived with food; from his early years growing up in a food-mad family in West London, through years spent working for many of the finest chefs in some of the best restaurant kitchens in Britain, to the present day as the chef/patron of Simpsons, his Michelin-starred restaurant in the heart of England that has received accolades and plaudits from all over the world. Andreas has worked with many of the greatest names in English cooking, including Anton Mossiman at the Dorchester, and is probably the chef most eminently suited to write the definitive book on modern French cooking. Foreword by Raymond Blanc.
Published 2006. Fiona Beckett, author of the bestselling Sausage & Mash, has now focused her award-winning skills on another of the great British classic culinary combinations, Meat & Two Veg. Wonderful recipes for grills, roasts, casseroles and all things meaty are accompanied by sublime vegetable dishes, always informed with a desire to update and re-invent this much loved, but often mistakenly derided, culinary institution.
Fiona Beckett is an award-winning author and journalist who has written for most of the national press and currently has a weekly wine column in the Saturday Guardian magazine. She is also the author of The Frugal Cook, The Ultimate Student Cookbook and Sausage & Mash (all Absolute Press).
e Little book that no self-respecting barbecuer should be without. The Little Book of Barbecue Tips contains a plethora of facts, hints, quick recipes and tips about all things barbecuing. Learn which wood will burn well on your barbecue; how to grill ostrich to perfection; how to make the prefect lamb burger; and how not to burn your sizzling banger. The Little Book of Barbecue Tips helps you to become a culinary star in your own garden.
A pint-sized guide to the world of beer.
A huge helping hand for your handicap. The Little Book of Golf Tips will see you swing, chip, pitch and putt with a touch more confidence and technique. Tips that will take you from tee to pin, extricate you from bunkers and other bad lies and get you around 18 holes and back to the clubhouse in true and trimmer fashion. A book to putt into the hands of all who have ever swung and missed, burrowed deep into bunkers or 3-putted from three inches.
50 brilliant tips from an experienced chef and caterer that will help even the most ham-fisted amateur cook transform the way they create meals. How to chop onions with the minimum of fuss and maximum effect; how to cook the perfect roast chicken; why sauces thicken. The kitchen will never be the same again!