A Table for Friends

Author: Skye McAlpine
Publisher: Bloomsbury Publishing
ISBN: 152661510X
Category : Cooking
Languages : en
Pages : 519

Book Description
'This is a beautiful cookbook, full of joyous, life-enriching recipes. I love it.' Nigel Slater 'Its collection of foolproof, elegant recipes calls to mind Nigella Lawson at her best' Vogue A Table for Friends celebrates the joy of eating with friends and family, with over 100 simple and wonderfully inviting recipes that allow you to relax with your loved ones whilst the cooking takes care of itself. Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you're cooking for two or twenty. A Table for Friends has recipes for every occasion, from last-minute weeknight dinners to large celebratory gatherings. Skye's recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan a simple and impressive menu, and, because juggling oven space is one of the biggest challenges when cooking for a crowd, each chapter is ingeniously organised into Throw Together, On The Hob and In The Oven so your menu works best for your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye's practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to how to lay the table beautifully, allowing you to step out of the kitchen and relax with your guests. For a super-easy roast why not try her Honey-roast poussins, Butter-&-sage roast pumpkin, Saffron fennel, A really good chicory salad with creamy mustard dressing and Winter fruit & mascarpone tart? Or for a wonderfully soothing pasta supper, Tagliatelle with gorgonzola, pear & walnut and Chocolate chestnut meringue cake is sure to be a crowd-pleaser. This is a cookbook to cook from: a helpful, approachable, down-to-earth kitchen companion that will give you the confidence to gather friends around your table and the inspiration to do so more often. 'It's a winner – a book I'll turn to again and again, especially when friends come over' Delicious magazine

Pie and Mash down the Roman Road

Author: Melanie McGrath
Publisher: Two Roads
ISBN: 1473641985
Category : History
Languages : en
Pages : 364

Book Description
SHORTLISTED FOR THE HWA NON-FICTION CROWN, THE ANDRÉ SIMON FOOD BOOK AWARDS AND THE FORTNUM & MASON BOOK AWARDS 'Filled with hearty goodness and packed together with care, this will go down a treat' Evening Standard | 'Rich and compelling' Spectator | 'Extraordinary and very moving' Julian Fellowes | 'Beautifully written, carefully researched, wonderfully told' Danny Wallace The fascinating history of an iconic East End institution from the bestselling author of Silvertown, Melanie McGrath. G Kelly's Pie and Mash has been run by the same family in the Roman Road in Bow for nearly a hundred years; an East End institution and the still point of a turning world. Outside its windows the Roman Road has seen an extraordinary revolution - from women's liberation and industrialisation to wars and immigration - and yet at its heart it remains one of the last traditional market roads of London. Pie and Mash down the Roman Road is the biography of that shop and of the people - customers, suppliers, employees, owners - who passed through it, and continue to do so. Through vivid tales of ordinary lives the book tells the extraordinary story of the community living around the oldest trading route in Britain, and the true heart of the East End. 'Draws you right into the heart of the vibrant East End community' Rosie Hendry 'Pacey and breath-taking . . . I loved every word' Carol Rivers

The Top One Hundred Pasta Sauces

Author: Diane Seed
Publisher: Random House
ISBN: 1446484718
Category : Cooking
Languages : en
Pages : 185

Book Description
The Top One Hundred Pasta Sauces is a classic Italian cook book that has sold over a million copies and been translated into 12 languages. For this charming addition Diane Seed has fully revised the recipes, with several delicious and easy recipes. With flavours bursting from the simplest ingredients, authentic Italian pasta dishes can make home cooking truly sensational. The scent of torn basil leaves; the sizzle of pan-fried prawns; the sight of an olive-studded spaghetti alla puttanesca: pasta sauces invigorate all the senses. In this definitive collection, Diane Seed shares the one hundred best sauce recipes she has encountered in 40 years of living, eating and cooking in Italy. Infinitely varied, it includes specialities from regions across Italy and classic recipes we've come to love that are both delicious and economical, plus a few extra-special dishes that are perfect for occasions. Top One Hundred Pasta Sauces is an indispensible selection that is as wide-ranging as Italian culture itself. Trusted by cooks for over 25 years, its sensational yet simple recipes are an essential ingredient in every kitchen.

Lampedusa Pie

Author: Andrea Burgener
Publisher:
ISBN: 9781920434458
Category : Cooking
Languages : en
Pages : 0

Book Description
An obsession with food. A nostalgia for the taste of childhood. Living in a fractured and constantly shifting city. These are the strands that South African chef, Andrea Burgener, weaves together to create an irresistibly quirky collection of recipes in Lampedusa Pie. Andrea describes herself as a magpie cook attracted to an eclectic combination of tastes that evoke her world. She reinvents breakfast expectations with creme brulee and pumpkin fritters but also reveals the secret to the perfect hollandaise sauce. Discover the recipes that elicit a sigh of comfort from Andrea - roast chicken with bread sauce or a Sri Lankan potato and mustard curry. Delight in the playfulness of making your own butter. Celebrate the exuberance of a party with a bright crimson soup or the seventies nostalgia of strawberry friandise and devils on horseback. Stretch yourself to explore an Ethiopian-inspired steak tartare, an Ivorian fish or the famous Lampedusa pie. Drawing on recipes from her Johannesburg restaurants Superbonbon, Deluxe and award-winning The Leopard as well as the inspiration of other local and international food experiences, Andrea will take you on a journey of discovery in your own kitchen.

The Oxford Companion to Food

Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944

Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.

Ciao Italia Slow and Easy

Author: Mary Ann Esposito
Publisher: Macmillan + ORM
ISBN: 1466823550
Category : Cooking
Languages : en
Pages : 204

Book Description
What could be welcoming in your kitchen than a big warm pan full of lasagna, a pot of braised short ribs or a casserole dish holding fragrant mussels, tomatoes and herbs? When you think of comfort food, the first cuisines that comes to mind is Italian and nobody knows that better than Mary Ann Esposito, host of the longest-running television cooking show in the U.S., Ciao Italia. In Ciao Italia Slow and Easy, Mary Ann tells us how to slow down, take it easy and fill the kitchen with Italian slow-cooked goodness. By braising, baking, roasting and simmering, she gives readers a treasure trove of wonderful dishes like -stove top lasagna with artichokes -prosciutto-wrapped chicken baked in parchment -tomato braised short ribs with rigatoni -pasta shells stuffed with a ragu of pork and cream -one-skillet chicken supper with tomatoes and green beans -layered polenta pie with mushrooms and sausage -mussel, potato and tomato casserole Ciao Italia Slow and Easy is filled with Mary Ann's sensible advice, knowledgeable asides about the history of Italian cuisine and, most of all, a sure sense of what tastes good.

Curiosity

Author: F.H. Buckley
Publisher: Encounter Books
ISBN: 1641771852
Category : Philosophy
Languages : en
Pages : 177

Book Description
Curiosity is the instinct that prompts us to act, and a book about curiosity should tell us how to live. This is the first to do so, with its twelve rules for life. While a fatal sin in Eden, curiosity is a necessary virtue in our world. It asks us to search for new experiences, to create, to invent. It tells us to look inward, to be curious about the needs of other people and about our own motives. It tells us not to be a stick in the mud or a bore. In particular, curiosity asks us to examine the most fundamental questions of our existence. When you put all this together, curiosity tells you how to live a life in full. While there's a natural desire to explore, there's also a natural desire to stay home. We have a dark side that wants to hide from the world. We've also been made incurious by the rise of bitter partisanships and narrow ideologies that have sent things and people we should care about to our mental trash folders. That’s why this book is needed today.

The African Book Publishing Record

Author:
Publisher:
ISBN:
Category : Africa
Languages : en
Pages : 576

Book Description

Positive Stories For Negative Times, Volume Two

Author: Wonder Fools
Publisher: Bloomsbury Publishing
ISBN: 1350276103
Category : Drama
Languages : en
Pages : 378

Book Description
Seven exciting new plays for young people written specifically in response to a world in the midst of a pandemic, accompanied by a handbook from Wonder Fools with guidance for staging the plays, and other creative responses, either online or live in the space. Commissioned as part of Wonder Fools' national participatory project Positive Stories for Negative Times: Season 2, these plays offer a variety of stories, styles and forms for ages between 6 and 25. Spyrates 2 (Spies vs Pirates): Journey to the Forbidden Island by Robbie Gordon & Jack Nuse Featuring spies, pirates, robots, talking animals and everything in between, 'Spyrates' is an interactive, playful and imaginative adventure story. Ages 6+ At First I Was Afraid... (I Was Petrified!) by Douglas Maxwell A feel-good comedy drama about a girl who keeps a diary of all her anxieties; but as she moves from Primary School to Secondary, from normal life to Lockdown, all of her worries appear to come true. Ages 11 + The Raven by Hannah Lavery A play full of adventure and an exploration of what shapes and what divides us, exploring issues of blended families, bullying, overeating, depression and isolation. Ages 11 + Thanks For Nothing by The PappyShow This not a play, but a process. It explores what it means to be thankful in this world we live in today. It's a mix of games, challenges and exercises for you to tell your own stories, in your own way. Ages 11 + Revolting by Bryony Kimmings A series of tasks and actions that make a narrative to be performed with props. We are agents of the revolution. How do we revolt? How do we not get into trouble? Where do we get power, and then how do we use it for good? Ages 13 + The Skirt by Ellen Bannerman An absurdist feminist fable for the next generation of feminists. Ages 16+ Write To Rave: Step Pon by Debris Stevenson A play about the political power of a rave. Who has the right to rave, to dance and move freely? What is it to feel truly free in your own skin? It tells the story a queer group of humans trying their best to rave whilst the world tries it's best to stop them. Ages 18 + The accompanying handbook includes an exploration of Wonder Fools' theatre-making process, step-by-step guidance in how to produce the plays either online or live in the space, and bespoke exercises and instructions in how to approach directing each play.

Italian Baking Secrets

Author: Giuseppe Orsini
Publisher: Macmillan
ISBN: 0312358202
Category : Cooking
Languages : en
Pages : 285

Book Description
Italian Baking Secrets is Father Orsini's sixth cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge. The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as---or possibly even prior to---the Neolithic period. Orsini tells us about the grains that were raised---and eaten---more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone---making our mouths water to hear about them. But don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste---and once tasted, you will want to make them again and again.