Curry has become an integral part of our staple diet but few of us are aware of what 'authentic' means when it comes to Britain's favourite food - how it is cooked and what makes it so sublime. Instead we have been patronised with dumbed-down versions of wonderfully spiced dishes through the provision of gooey mixtures that slime their way out of jars. 'No more!' cries self-proclaimed Urban Rajah Ivor Peters. The search for homemade, straightforward fragrant food ends here. Packed full of inspiring stories and generations-old recipes, this book opens the door into a world of family cooking that will teach us how to cook delicious curry in our own homes. So put down that jar of low-fat chicken tikka masala, rip up your takeaway menu and let Ivor lead you through a journey of spice that will leave you revelling in colour, yearning for the delicate smells of cardamom and cinnamon and desperate to tear a chapatti to shreds and plunge it into a curry feast of your own making.
This is a collection of novel twists on traditional bistro favourites from one of France's most famous chefs. French chef Cyril Lignac is renowned for his accomplished yet easy-going bistro-style cooking. Based on the food served in his highly successful Parisian restaurant, Le Chardenoux des Pres, Bistro Cooking revisits 40 classic French dishes, reinterpreting them for a contemporary audience. From monkfish cooked with tandoori spices and a macaroni and chard gratin, to pain perdu with cherries and Sicilian pistachio ice cream, Cyril Lignac's recipes combine tradition and modernity in a truly delicious way, allowing the quality of ingredients to shine through.
"The aim of this book is to completely inspire people who have no interest in food to have a go" Jamie Oliver Sixty years ago food was in short supply and malnutrition rates were high. 'The Ministry of Food' was set up to teach the public how to make the best use of the food available to them. Fast forward to the present day, where we have unlimited choices and plenty of food, yet we're living in a world of junk food, additives and preservatives. Our war is now against obesity, as most people have little or no idea about how to cook and what makes a balanced diet. We need to learn from the past. We need to look back at the way our grandmothers and great-grandmothers cooked - wholesome, tasty food that was simple and quick to prepare. If you're a complete beginner in the kitchen, Jamie's promise to you is that you'll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way, and this book is your first step ...
Madhur Jaffrey, television's most-loved Indian cook, returned to our screens for a major new series for the Good Food Channel in October 2012. Travelling across Britain, visiting local Indian and South Asian communities, Madhur revealed how it's possible to sample virtually the whole of Indian cuisine without ever leaving the British Isles. In the official tie-in book to the series, Madhur Jaffrey showcases her favourite curry recipes with influences from all over the subcontinent: Punjabi, Goan, Parsi and Bengali amongst others. Carefully selected and adapted by Madhur, the recipes conjure up the colour and vitality of this vibrant culture, but keep to her mantra that Indian food doesn't need to be complicated. Always innovative and contemporary, Madhur will even give some of these traditional Indian recipes a twist - pairing Aloo Gobi with a very British roast lamb, for example. Whether it's the spicy, lentil-based specialities of Rajesthan, kebabs and kormas from Delhi, or coconut-infused curries from Kerala, we accompany Madhur Jaffrey on her very personal tour of our modern-day Curry Nation.
Anna knows that if you want something really badly, you have to plan it. After all, she's a chef. To make a bechamel sauce, you need the right ingredients in the right quantities, at the right time. So when she gets pregnant, she plans a perfect new life in Provence for her perfect new baby. But Anna and Tobias are plunged into every new parent's nightmare, as they learn that their daughter Freya has been born with profound mental and physical disabilities. Tobias, who loves all humankind, says he can't love this child. Anna too has grave doubts, but she's physically unable to let go of her baby. So she manages to persuade him to carry on with their move to France and take Freya along, just until she can bear to give her up. The family ends up in a decrepit, mouse-infested farmhouse in the Languedoc - where they become a magnet for the odd and the damaged. Surrounded by a wonderful cast of eccentrics and the riches of French life and cooking, Anna is determined to get her life back on track, or at least to rid the kitchen - her sanctuary - of the mice that infest it. But the more she tries to impose her will upon the situation, the more it spirals away from her. And what none of them can predict is that Freya, just by being herself, will have a profound impact on everybody's lives.
This is a book for spice lovers of all cuisines. Atul explores curries of the world, looking to his native India, of course, but also to Asia and Africa, to the Americas, Europe and even the UK. Curry remains one of the world's most popular dishes and Atul's collection of mouth-watering dishes does more than enough to convince us why. Over 100 recipes show curry in all its fantastic forms, from mild to hot, continent hopping to reveal how one country shares with and differs from the next. A collection of inspiring, intoxicating spiced dishes that cover meat, fish and vegetable curries from all corners of the globe: this promises to be a book you will cook from again and again. A major publication.
Whether you like a cool and creamy chicken korma or you prefer a lamb biryani with a kick, curry is one of the UK's favourite Friday night suppers and here Si and Dave explore what makes a 'proper' curry. Exquisitely fragrant and delicately flavoured, the best curries surprise and titillate the taste buds and in this fantastic recipe book you can discover how to do just that when cooking your own curries at home. Complete with colour pictures and step-by-step cooking guides, together with top tips for making your dishes simple yet authentic, the Hairy Bikers will teach you how to make everything from starters and pickles to fantastic celebratory feasts. Sharing secrets and techniques from around the world, your kitchen will be transformed into haven for 21st century curry cuisine with the Hairy Bikers' Great Curries.
Vegetronic will change the way you think about and cook vegetables and fruit ...and it's so easy. Michelin-starred chef, Master Chef judge and Saturday Kitchen regular Alexis Gauthier is not a vegetarian, but he knows how to create fabulous recipes where vegetables are the star turn. When Alexis Gauthier started his cooking apprenticeship, he was told that he should know every classic dish that made up French gastronomy, and in the process became just another recipe follower. Then in 1993 he entered the three-Michelin-starred kitchen of Alain Ducasse in the south of France and slowly rediscovered the fundamentals of cooking, learning to trust his instincts and intuition and opening up his mind to the possibilities of individual ingredients and combinations that enhance the depth of flavour of both ...and that is what Vegetronic is all about. Gauthier lovingly introduces each ingredient, saying what he likes about it, its season, its best partners, how his Provencal grandmother prepared it in her kitchen, and considers its health benefits. Each recipe is graded according to ease of preparation and execution (most are easy or medium). And, where appropriate, he suggests what to do with early- or late-in-the-season ingredients that may be over- or under-ripe - those unforgivably hard peaches, woody strawberries, and end-of-season broad beans and peas. Just a little of Alexis' knowledge will change your approach to and enjoyment of vegetables.
Over 30 years ago Antonio Carluccio and Gennaro Contaldo separately left their native Italy for Britain where, in time, they met, worked together and established themselves as leading authorities on Italian cooking. In this compelling book - written to accompany the primetime BBC series - the two old friends have embarked upon an amazing journey back to their homeland to reconnect with their culinary heritage, explore past and current traditions and reveal the very soul of Italian gastronomy. Containing over 100 mouthwatering recipes, this extraordinary book goes beyond the cliches to reveal real Italian food, as cooked by real Italians. It includes an intriguing combination of classic dishes and ingredients as well as others showcasing the changes in style and influences that have become a part of the Italy of today. Reflecting the insights of both men into Italy then and now, Carluccio and Contaldo's return captures the essence of its authors - their humour, their wisdom, their curiosity and, most significantly, their shared passion for good simple food. It is an essential book for anyone with a genuine interest in Italian food.
If you love rummaging through markets, or can't pass an antique shop without popping in, Bazaar Style is for you. Discover an exciting world of creative decorating that will make you feel comfortably at home in every room. Stylist Selina Lake and interiors writer Joanna Simmons show you real homes furnished with intriguing pieces from different eras and cultures, which mix and match colours, patterns and designs. The look is so achievable because anything goes! Simply take the things you love and create a home that is truly yours. You'll discover an inspiring mix of vintage and retro influences, flea-market finds, and pieces inspired by a French brocante or Moroccan bazaar, which you can use to customize basic high-street buys. The book begins by showing you how to combine the Elements of the style to put the look together: Furniture & Storage, Textiles, Colour & Pattern, Lighting, Wall Art & Collectibles and Display are all considered. In the second half of the book, Rooms, find out how the style works brilliantly in Cooking & Eating Spaces, Living Spaces, Bathing Spaces, Sleeping Spaces and Outdoor Living.