Books
Written by (Max Clark & Susan Spaull)
Leiths Meat Bible takes you through everything you could possibly dream of knowing about meat, from Alpaca to Zebra with all the classics in between. It is the latest tome (545 pages long!) in the series of Leith’s ‘Bibles’, following on from Leiths Cookery Bible, Techniques Bible, Vegetarian Bible, Fish Bible, and Baking Bible. The book is co-written by Max Clark and Susan Spaull, two chefs who both got their cookery diplomas from Leith’s, and who have both contributed to several other Leith’s publications.
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Written by (Claire Patk & Henry Dimbleby)
‘Baking and Puddings’ is another fine-looking colourful tome, from those lovely people behind the eating phenomenon that is Leon. It follows the series in format – educational but not preachy in the first part, recipes following on confidently behind, peppered throughout with personal hints and tips and pictures that we wish we’d taken with our Hipstamatic app.
The overwhelming theme behind the series, is that food can be tasty with cunning ways to boost your mood/energy/breast milk production (I kid you not).
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Written by Michel Roux
Michel Roux’s updated cookbook is a nifty enyclopedia of all the sauces, marinades, emulsions and dressings you need to enhance your cooking, and take dishes to new heights of yumminess. Having held three Michelin stars for an impressive 24 years at his renowned restaurant, The Waterside Inn at Bray, Michel Roux certainly has the culinary experience and knowledge to profess himself as a master of sauces. In this essential book, Michel has updated great classics from his original volume and introduced new fresher and lighter recipes, reflecting the trends and needs of today.
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Written by (Skye Gyngell)
Skye Gyngell’s first book ‘A Year in my Kitchen’, received a decent helping of praise from critics, winning The Guild of Food Writers ‘Cookery Book of the Year’ award in 2007. It’s no surprise then that Gyngell’s follow up is just as engrossing. ‘My Favourite Ingredients’ takes a look at some of Gyngell’s best-loved ingredients, and shapes a book full of recipes around them.
Head chef at Petersham Nurseries, Gyngell is known for her love and respect of the seasons and you really get a sense of this with her latest book.
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Written by Stéphane Reynaud
Stéphane Reynaud pays homage to the pig in this extensive recipes book. Born into a family of butchers and the owner of restaurant Villa 9 Trois, (specialising in pork, just outside of Paris), Reynaud’s love of sow and boar was instilled at birth. His childhood in Saint-Agréve meant plenty of time was spent watching his grandfather working tirelessly in his butcher’s shop, and witnessing the delights that weighed down the shelves as his father took over the family business.
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Written by Simon Rimmer
This is a great book to bestow on a fledgling cook who is keen to extend their repertoire in the kitchen. With its easy tone and accessible recipes, Simon Rimmer has managed to keep the reader’s interest with inventive creations, but an approachable feel.
The book is split into four main sections: meat, fish, veg and puds and is filled with classics and to be honest, some fairly odd concoctions.
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Recipes From An Italian Summer is the ultimate Italian summer cookbook. Featuring delicious, easy-to-make seasonal recipes for picnics, barbeques, salads, light lunches and suppers, summer entertaining, ice creams and drinks, it’s well laid out and easy to follow.
These are truly authentic recipes which will appeal to those serious about Italian cookery as well as novices. Utilising ingredients widely available in the UK, it’s perfect for getting the best out of tasty summer produce such as tomatoes, fresh herbs, peas and beans, fresh fruit and berries.
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Written by (Rick Stein)
Rick Stein’s Far Eastern Odyssey will transport your senses to the aromatic and enthralling culinary world of Southeast Asia.
Rick Stein describes his latest book as a mix of "…salads of fine yellow shred of green mango flecked with red birds eye chillies; stir fries of pork and prawns scented with ginger; deep red-brown curries dark with roasted spices, cinnamon and black cardamoms; bowls of steaming soft white noodles fragrant with star anise… a glorious assault on the senses.
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Written by Diana Henry
Diana Henry’s first book: Crazy Water, Pickled Lemons caught the imaginations of food lovers everywhere. Roast Figs, Sugar Snow is similarly rich in style, and harbours armfuls of recipes that delve into the depths of your pantry and lead your senses wondering into the colder climes of Russia, New England, Quebec and her homeland of Ireland.
The pages are full of Henry’s own narrative: her enchantment with foreign lands, her discovery of new ingredients and her reluctance to go a day without some kind of cheese all work to challenge your mouth not to drool over the pages.
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