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The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating - the flavours and ingredients that run through her heart and soul - and what the future might hold for Caribbean cookery. This book explores who we were, who we are, and where we're going - all through the food we eat and the people we meet along the way. Cut the carrots into fine dice, peel and finely chop the garlic and the chillies (discard the seeds if you wish), then add all to the softening onions and continue cooking for another 10 minutes, until the onion is pale gold and translucent. What if we told you that you can eat anything you like and lose weight?Well, you probably not believe us, would you? And if you did believe us, you would ask HOW? We have skirted around the idea of solid Tex-Mex and gone with a very authentic and solid introduction to the cuisine of our good neighbours to the south.
A culinary letter from the chef to her son Samuel and a manual for learning to cook and stand on your own feet in the kitchen. A book of food rules to live by: kitchen rules, shopping rules, simple rules such as how to crush garlic, even how to wash up. All recipes are rated according to the level of confidence needed to accomplish it well. AJ Break the eggs into a small bowl, add the extra yolk and beat lightly with a fork to combine the yolks and whites. Introduce the eggs to the cream cheese, beating at slow speed, then pour in the double and soured creams. Push the mixture down the sides of the bowl with a rubber spatula and briefly continue mixing. At this point it may look too liquid but worry not. The heart of Vietnamese cooking is … adapting to what is available,” writes Uyen Luu, who moved from Vietnam to London aged five and who has spent years recreating the food of her childhood with western ingredients. Hence the courgette flowers, Jerusalem artichokes and figs that crop up in her brilliant second cookbook, which highlights the simplicity behind Vietnam’s complex flavours. KF We asked the same question. After both struggling with our weght and the effects of crash dieting, we knew there had to be a better way to shed the pounds. That's how we developed the #itsfine plan. With a unique approach to portion control and by debunking the many myths around fad diets, it aims to help you free yourself from unhealthy obsessions with dieting and show how you can achieve food freedom whilst sustaining a healthy lifestyle and weight-loss goals.
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As a lower energy alternative to a conventional oven, air fryers are a cost-efficient way to make all your favourite dishes and save on your household bill. And, as a low-oil cooking method, they're ideal if you're keeping an eye on your calories, too. Leaving the bird in the switched-off oven for 10-15 minutes with the door ajar is all the attention it needs, but if the roasties need a few minutes longer then I usually bring the meat out and let it snooze on a warm dish, hidden under a crinkly tent of foil. Stir in the cornflour and salt, making sure it is thoroughly combined, then pour the mixture into the lined cake tin. Slide carefully into the oven, place on top of the hot stone or baking sheet and bake for 45 minutes, until the cake has risen a little and its surface is dark brown. The centre may quiver when shaken. A thoroughly good thing. Now turn off the heat and leave the cake to settle for a further 10 minutes. Remove the cake from the oven and leave to cool, then place, still in its tin, in the fridge.
Rukmini Iyer’s mantra is “minimum effort, maximum return”. The fifth book in her Roasting Tin series, is true to form; the recipes – such as the chocolate salted caramel muffins – are delicious yet unfussy with minimal washing up. Helpfully, at the start of each chapter Iyer sets out a simple template that can be adjusted for the gluten-free, diabetic and vegan. Delicious, and accessible. MT-H The actor Stanley Tucci is a famously charming man and in Taste, his belly-led memoir, he has written an utterly charming book. Happily, it is short on actorly anecdote and long on tips and recipes for the rustic pasta dishes that he grew up with as an Italian American in upstate New York, as well as the stories that underpin them. JR
Dishes include: Tender smoky aubergine, Epic prawns & beans, Rogue ratatouille risotto, Sizzling squid, Island salad, Herby steak & crispy potatoes, Easy fig tart & Jools' chocolate dreams. Set the oven at 180C fan/gas mark 6. Scrub the potatoes and cut them in half lengthways, then into long wedges. Toss them in the groundnut oil, then place in a roasting tin in a single layer, with as much space as possible between them. Roast for about 45 minutes, turning them over halfway through. They should be crisp and deep gold. This is a huge boon to home cooks who love the flavour and texture of deep-fried foods but hate the fat, calories, mess, and danger that accompany frying foods in a pan of hot oil. I can be a bit of a dunce sometimes and whenever there’s something I struggle with in the kitchen and usually turn to La Technique. When it comes to spice Nadiya's family cooking is never complicated and always delicious. Now Nadiya wants to share with you how to use the 8 readily available spices she uses at home daily to cook her most-loved meals. The same spices that her Mum uses and her Nani used before her!
Some will argue that this is too much a text for the professional chef to be included on our list; we argue that those people are dead wrong.
Diaries & Calendars
One of France’s greatest chefs, eaters and drinkers in the shape of Fernand Point has 200 recipes and endless silly stories to share in this masterwork.
Thyme is the herb I use most often here. I stuff wisps of it deep into the chest cavity and squeeze a couple of sprigs into the pinch-point between leg and breast. Some cooks suggest pushing a herb or spice butter under the skin so the flesh is moistened continuously, and it is something well worth doing, but I am clumsy enough to tear the skin occasionally, which then shrinks and the naked flesh dries out as it cooks. The Vegetable Butcher: How to Select, Prep, Slice, Dice and Masterfully Cook Vegetables from Artichokes to Zucchini by Cara Mangini
Multibuys
Tamar Adler is an expert in turning leftovers into lunches that you’d be proud to serve to the queen!
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