Книги, похожие на «Hugh Fearnley-Whittingstall, The Taste of Britain»

Over 100 delicious, each-to-achieve recipes for your slow cooker.Tired of the same slow-cooked meals? Best-selling cookery writer Katie Bishop's latest collection of mouth-watering dishes will motivate you to dust off your slow cooker and enjoy tasty, satisfying food.From flavour-packed main meals such as Beef Curry with Whole Spices, Aromatic Chicken with lemon and Creamy Roasted Garlic and Rocket Pasta Sauce, to yummy desserts like Moist Orange and Almond Cake and Double Chocolate and Pear Pudding, Katie offers straightforward dishes that can be prepared in advance and eaten when you're ready.Katie’s fresh ideas, helpful advice on making the most of your cooker and easy-to-follow recipes provide new inspiration for anyone who wants to produce perfect meals every time.Enjoy:• Soups and light meals• Chillis and pasta sauces• Curries and spicy dishes• Braises and stews• ‘Roasts’• Super-slow food• Feasts and celebrations• Puddings, cakes and sweet sauces

A witty culinary exploration of both the unusual and the familiar, written by former Independent columnist, Chris Hirst.On his perilous culinary mission into the kitchen, Hirst proudly seeks to reclaim some of the greatest dishes in modern-day cuisine that we have become bizarrely indifferent to as a nation.Peppered throughout with the piquant comments and trenchant opinions of Mrs H, acting as a vocal – though not always enthusiastic – participant, Hirst’s lively instruction includes such dining delights as the quintessentially English treat of the pork pie, the history of the humble rhubarb stick and forays into the kitchen to make sticky Seville orange marmalade and grown-up biscuits including dubious amounts of absinthe.Tackling important questions such as the correct pronunciation of a certain cheesy snack (clearly Welsh rabbit not rarebit), and probing what it was exactly that fascinated our ancestors so much about blancmange (was it the inclusion of meat?), Hirst might not promise perfect results, but guarantees intriguing historical discussion about age-old culinary classics.