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Ainsley Harriott, the master of speedy cooking, is back with an all-new collection of delicious dishes that are quick to prepare, tasty to eat and guaranteed to tickle your taste buds! Following in the footsteps of his bestselling titles, Meals in Minutes and Low-fat Meals in Minutes, Ainsley offers over 80 brand new sensational dishes, all of which can be cooked-up in under an hour. From soups and stews to family meals and a whole range of mouth-watering desserts, there is a recipe here for every occasion ... and over 20 of the dishes are low in fat, too. Delicious dishes that can be whipped up in minutes include Mussels in a Thai Green Curry Broth, Chicken in a Pot with Lemon and Thyme Dumplings, and Warm Mustard Salmon, Avocado and Watercress Salad. So, even though we work hard, play hard and definitely have less time for cooking, with Ainsley on hand to be your guide, delicious, home-cooked meals are just around the corner.

This all-new collection from Ainsley Harriott features 80 delicious recipes that are quick to prepare and guaranteed to inspire even the most time-challenged cook. From the master of speedy cooking, simple recipe techniques and readily available ingredients help you magic up a host of delicious dishes. Recipes include everything from Honey-glazed duck with sticky rice to Potato-pastry tart with leeks and mushrooms.With a tempting photograph for every recipe, menu suggestions and nutritional notes, no kitchen is complete without this time-saving recipe collection. Serving up delicious dishes doesn't have to mean piling on the calories - All New Meals in Minutes contains 20 sensational low-fat recipes that are still just as tempting

Ainsley Harriotts approach has always been about bringing healthy food to life and making cooking fun. Fresh and Fabulous Meals in Minutes contains 80 nutritious and wholesome recipes that are the perfect antidote to a tired, dull food regime. Youll find delicious recipes for every mood or occasion from convenient bites such as Healthy Breakfast Bars to Go and Lamb Kofka Wraps with Red Pepper Hummus, staple mid-week meals such as Roasted Parma-wrapped Halibut with Sage Lentils and Vietnamese-style Crispy Pork and Little Gem Salad, plus comforting treats such as Poached Peaches with Vanilla and Sweet Muscat Wine and Coconut and Lime Cupcakes. As well as menu spreads for entertaining, there are tips on shopping for ingredients, combining textures and flavours and filling a store-cupboard with the essentials you should never be without. Encouraging you to indulge your senses, eat well and occasionally spoil yourself, Fresh and Fabulous Meals in Minutes is a fast way to a happier, healthier you.

As fans of his Meals in Minutes titles already know, Ainsley is the chef who really understands the sort of food most of us want to make at home. Now he's back with his Friends and Family Cookbook, the ultimate reference book to reflect the way we cook and eat today. The book covers everything from planning what to eat for the week ahead and shopping, to timing a Sunday lunch and organising a supper party. Ainsley's Friends and Family Cookbook also contains step-by-step sequences to make particular techniques even more straightforward, lots of alternatives for everyday recipes like pizza and pasta and plenty of low-fat dishes if you are watching what you eat. The book contains over 230 brand new delicious recipes all using readily available ingredients, and with each one illustrated to encourage you to have a go, it is an essential addition to any kitchen shelf. This product will not be available before the 13th Dec for release.

Bringing us the best in low-fat tasty food Ainsley Harriott is the master of sensational and speedy cooking. Packed with 80 scrumptious recipes, from Jalapeo tiger-prawn ginger skewers to Peri peri pork medallions and lemon, Low Fat Meals in Minutes shows that low in fat does not mean low in taste. Features a special section on delicious and not-so-naughty puddings so you never have to miss out on dessert. With a tempting colour picture of every recipe and detailed nutritional notes, this collection of Ainsleys favourite low fat dishes wont make you feel youre making any sacrifices.

Having sold over 347,000 copies in hardback, Ainsley Harriott's Meals in Minutes is now available in paperback. Ainsley shows us how to serve up speedy meals without compromising quality or taste - great food, fast, for busy people. With 100 simple and delicious recipes, each with a cooking time of no more than one hour, Meals in Minutes has something for every occasion, from after-work suppers to easy dinner parties. The ingredients are all easily found in supermarkets, and Ainsley's quick and accessible techniques are perfect for cooks in a hurry. Lightning-fast, mouthwatering dishes include Clare's Chilli Bean Ranch Pasties, Teasing Turkey Pitta Pockets and Simply Smokin' Paella as well as a crafty, high-speed version of the much-loved Sunday roast. And there are irresistable desserts for those with a sweet tooth such as Terrific Toffee-Choc Cake Pudding, Crackingly Fruity Mount Vesuvius and Titillating Tarty Rhuby Souflette. So even though we work hard, play hard and definitely have less time for cooking, if we follow Ainsley's example we can create scrumptious meals on the spur of the moment and make take-aways a thing of the past.

Whether you need fresh ideas for family meals, or are having friends round for an informal supper, there are recipes here to suit every occasion. For a quick and delicious weekend brunch how about trying Ainsley's Pancetta Hash Browns? Or get the morning off to a healthy start with a Pineapple and Coconut Smoothie. Starters include Crispy Noodle-wrapped Prawns with Rice-wine Dipping Sauce and the delicious Hot Bloody Mary Soup. For the main course, Ainsley has a whole host of suggestions from Fresh Charred Tuna Steak with Salsa Verde, to the warming Clare's Winter-vegetable Cobbler. And for the perfect end to a fabulous menu, Ainsley's ideas include scrumptious desserts such as Six-minute Soft-centred Chocolate Puddings and Cranberry and Pomegranate Jellies. Complete with over 40 stunning full-colour photographs, Gourmet Express 2 is guaranteed to show that you too can produce fabulous food without spending hours in the kitchen.

Everyone loves good food but most of us have to watch what we eat or else, suddenly, the waistband seems to have shrunk and those pounds start piling on. Depressing, isn't it? But it doesn't have to be. In Low-fat Meals in Minutes Ainsley Harriott, one of television's most flamboyant and popular chefs, has put together a collection of his favourite dishes, all adapted to be low in fat. They're quick to prepare, delicious to eat, and won't make you feel as though you're making any sacrifices. Ainsley's tasty starters include a mouth-watering Hot and Sour Chicken and Mushroom Soup, as well as tempting dishes such as Prawn and Chilli Ginger Cakes. For the main course, what about trying his Lemon-rubbed Steaks with Charred Tomato Salsa or Cajun Roast Chicken with Pumpkin? And, just because you're watching what you eat doesn't mean you have to miss out on dessert. Ainsley's Low-fat Tiramisu is sure to tickle those taste buds. To make things even easier there's a picture of every dish for you to see exactly how it should look, so there really are no excuses. Go on, get cooking and with the help of Low-fat Meals in Minutes you'll soon be looking leaner, feeling fitter and still enjoying your food to the full

Ainsley is turning his culinary attention to feel-good cookery - food that makes you feel great. apturing Ainsley's enthusiasm for making cooking fun, the Feel-Good Cookbook brings us food that is good for the body and the soul: healthy, tasty and easy to prepare. 150 brand-new recipes make up a bible of deliciously simple recipes, essential for time-pressed cooks wanting fresh, flavoursome and nutritious food. Chapters range from Light Bites and Quick and Easy Suppers to Mid-week Meals and Substantial Salads. Features include quick alternatives for staple ingredients like chicken and pasta, handy menu spreads, store-cupboard essentials and a healthy eating guide.

The book is packed with mouth-watering dishes inspired by flavours from around the world including a host of sensational salsas, marinades, barbecue breads and summertime drinks to complete your menu. Ainsley's Bumper Barbecue bible also contains revised and updated barbecue information, practical cooking tips and themed menus to help you sizzle your way to the ultimate open air feast.

Allotments with ten-year waiting lists; fruit and veg seeds outselling those of flowers - Britain is growing a passion for home produce and the time is right for the nation's favourite gardener to provide the definitive book on the subject. Alan's comprehensive guide will tell you everything you could possibly want or need to know about fruit and veg and how to grow it, including herbs, baby veg, salads, every-day fruits plus gourmet or unusual varieties, and how to fit them into today's stylish small gardens. As well as providing the key facts needed to yield good results and what to do when things go wrong, the text is sprinkled with Alan's personal observations, anecdotes, culinary tips and quirky historical uses.The book takes a very practical approach, starting from scratch for the benefit of anyone who's never grown their own before, but is also ideal for those with some experience who might be growing edibles in a new way - perhaps in a small space that needs to look attractive, or on a new allotment. Lavishly illustrated throughout with over 250 photographs and artworks, this inspirational and authoritative fruit and veg bible from the UK's best-selling and most influential gardener will become a classic in the genre.

A food for all occasions, pasta's huge variety of shapes, textures and flavours makes it the perfect basis for all kinds of meal, from sophisticated dinner parties to simple suppers at home. In this fully revised and updated edition, Antonio Carluccio once again shares with you his Passion for Pasta, providing innovative and exciting recipes for soups, main courses, salads and even desserts to promote this staple ingredient of traditional Italian cookery to the rank of haute cuisine. The 100 delicious dishes include Egg in Raviolo with White Truffles, Oriecchiette with Lamb Ragout, Pappardelle with Quail Sauce and the unusual Chocolate Pasta Sauce. Forget the blasphemy of bottled sauces, ready-made pasta dishes and pre-packed Parmesan cheese. Instead, seek inspiration from the palette of delicious Italian ingredients - Parma ham, mozzarella, radicchio, artichoke hearts, wild mushrooms and truffles - combined with originality and genius in Antonio Carluccio's pasta masterpieces.

A commitment to buying the best organic beef and years of hands-on experience means there is no doubt about Antony Worrall Thompson's passion for cooking meat. His first book in the successful 'Top 100' series is full of exciting beef recipes designed to fire up the enthusiasm of chefs everywhere. With 100 recipes - from soups & starters and salads & sandwiches to warming winter dishes and meals for special occasions - Antony demonstrates the enormous versatility of beef and how to get the best from it. It also features step-by-step instructions, 30 colour photos and 12 colour shots of beef cuts to cater for all levels of culinary ability. Antony's expertise in cooking meat guarantees that both first-timers and experienced chefs achieve terrific results every time.

Stuck for ideas for that special weekend meal? Ready to hit the food shops but don't know what you fancy? Antony's Weekend Cookbook provides inspiration for food lovers who want to create a culinary feast or try something a little more adventurous in their cooking. This book is about the joys of cooking at the weekend, when theres plenty of time to shop and cook. From wandering through the Saturday market looking for interesting ingredients to laying the table for a dinner party, this book celebrates the pleasures of cooking and eating at the weekend.

This contemporary-style drinks guide provides the know-how to create original, mouth-watering drinks for all occasions. The author, Alex Kammerling, is a well-respected figure in London's booming bar industry and has worked in the business for over 10 years. Ground-breaking photographs by Martin Langfield, many shot with real people drinking real cocktails. Full of easy to make, sociable recipes for cocktail virgins or drink aficionados. All the ingredients are available in supermarkets and there's no need for specialized liqueurs or professional equipment to make them. Contains 101 recipes and, apart from a few classics such as the legendary Martini or the Old Fashioned, all the drinks are contemporary inventions. Some are created to share with friends over a meal; some are designed for bottling and taking camping. There are drinks to warm you up and coolers to chill you out, and if you are driving or don't like alcohol, there is a whole chapter just for you.

Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series.

Throughout the Mediterranean region - from the South coasts of Spain and France through Italy to Greece, Turkey and the Middle East, and along the coast of North Africa - people are passionate about the food they eat and produce. The result is a rich variety of dishes made from sun-ripened fruit and vegetables, olive oil and garlic, meat and fresh herbs, and seafood and grains. In Foolproof Mediterranean Cookery award-winning author Claudia Roden brings you 40 classic recipes from the region. All the dishes use readily available ingredients and there's even a special menu section at the back of the book to help you plan your perfect meal. With clear and easy-to-follow methods and colour photographs accompanying each stage of the recipe, these foolproof instructions will guarantee even the absolute beginner excellent results every time.

Simple Mediterranean Cookery is an indispensable guide to the best food the Mediterranean has to offer, from the aromatic dishes of Morocco to the sunny flavours of Spain. All 40 recipes, from award-winning food writer Claudia Roden, are easy to follow and guarantee delicious results. Claudia's mouth-watering dishes range from Tunisian Roasted Salad and Aubergines Parmigiana to Lamb Tagine and Bulgar Pilaf. Step-by-step colour photographs and simple instructions make re-creating these authentic dishes absolutely foolproof. With invaluable information on ingredients, equipment and menu-planning, Simple Mediterranean Cookery is essential for beginners and experienced cooks alike

In this collection of the very best of her Christmas recipes, Delia Smith demonstrates how you can easily cope with the whole gamut of Christmas entertaining while still having plenty of time to relax with your family and friends. Whether this is the first time you have had Christmas at your own home or have been doing it for years you'll find this book will be indispensable every Christmas for years to come. Delia gives advice on how to choose the very best produce, from turkeys to chocolates, from glace fruits to smoked salmon. She shows you how to organise yourself so that you've got plenty of time when everyone arrives - with her help you can prepare many dishes in advance, and her 36-hour countdown to Christmas lunch will ensure that nothing goes wrong for that most difficult of meals to get right. She gives lots of unusual ideas for all sorts of Christmas parties from fork buffets to drinks parties including Roast Goose with Potato, Sage and Apple Stuffing, and Iced Christmas Pudding topped with glace fruits marinated in Madeira. Over 100 new recipes include 5 different kinds of Christmas cake and foolproof ways to ice them, a complete vegetarian Christmas including Cheese Terrine with Apricot Chutney, and recipes for Christmas gifts such as Chocolate Truffles. Christmas is the time when you most want everything to run smoothly - with Delia Smith's Christmas at your side you can relax and enjoy it.

The book that has taken pride of place on everyone's kitchen shelf, has now been completely revised and updated to become the cookery bible for the 1990s. Still containing all the established favourites such as Flaky Fish Pie, Christmas Pudding and the secret of crunchy Roast Potatoes, Delia has now added exciting new recipes like Stir-Fried Mange Tout and Roast Stuffed Goose with Prunes and Armagnac. As clear and comprehensive as ever, the recipes are suitable for beginners as well as more experienced cooks. Delia also gives advice on new and widely available ingredients like easy-blend yeast, filo pastry and fromage frais. Illustrated with 24 mouth-watering new photographs, Delia Smith's Complete Cookery Course provides all you need, and more, for a lifetime of cooking and entertaining.

The modern classic cookery course, now lavishly illustrated and completely revised and updated. Includes: Over 130 stunning new full-colour photographs.Full-colour step-by-step photographs to help you get those basic recipes exactly right. All the favourite tried and tested recipes and a variety of new ones from Roast Stuffed Goose with Prunes in Armagnac to Pasta with Wild Mushrooms. Recipes and advice on new ways of cooking such as stir-frying and new types of food such as easy-blend yeast, filo pastry, fromage frais and Greek yoghurt. If you like to see what you're cooking this is the cookbook your kitchen needs.

A natural successor to Delia Smith's Summer Collection, the hit series Winter Collection once again captures the imagination of the nation. A celebration of the season - rich with autumn fruits and winter vegetables, fish and game, soups and roasts, casseroles and comfort food - that inspires millions to try fantastic new dishes. Delia makes it all so easy: clear recipes, full ingredient details and simple instructions reassure the least confident of cooks and offer inspiration to the more experienced. With this new collection as your companion, winter in your kitchen will never be the same.

In an age when everyone can literally shop around the world for ingredients at supermarkets, where they can buy instant meals or their salads and vegetables ready prepared, when every other shop in the high street is a take-away or fast food outlet. Delia's How to Cook returns to the roots of cooking to rediscover the joys and simple pleasures of food. Delia's How To Cook is based on respect for ingredients and the sad fact that many people have never been taught how to deal with them. In this the first of two volumes, Delia starts at the very beginning, explaining in detail the staple ingredients of all cooking, eggs, flour, potatoes, rice and pasta. Here, with her typically friendly and accessible approach, she guides beginners through many of the basic techniques that will serve them for a lifetime of cooking, right from boiling and poaching an egg, through bread and pastry making, to sauces and cooking all kinds of rice perfectly every time. For those who have mastered the techniques - and for those who are already accomplished cooks - How to Cook provides a sparkling collection of recipes, incorporating new ideas such as fat-free white sauces, chips you don't have to fry and souffls that don't collapse, all presented in Delia's inimitable style that inspires total confidence and removes fear from cooking.

In part three of How to Cook, Delia continues and completes her journey through the fundamentals of cooking, revising traditional areas that are all too often overlooked, as well as exploring more contemporary concerns for the modern cook. As ever, the principles remain the same ? to rediscover the simple pleasure of food, to take beginners through many of the basic techniques, and to offer inspiration to even the most accomplished cook. With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavours such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines and ice-cream makers. Here, Delia also focuses on first courses (pts and starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones. How to Cook Book Three contains over 120 great new recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.

Delia's How to Cook: Book Two continues Delia's simple-to-follow teaching course for people of all ages and abilities. With her unique powers of communication, Delia removes the fear and mystique from cooking both the simplest and the more advanced dishes. For those who have mastered the techniques - and for those who are already accomplished cooks - How to Cook: Book Two contains a collection of 120 new recipes from Roast Lamb in a Shrewsbury Sauce to Fresh Pecan and Almond Crumble.The book and television series feature the following ten sections: The Store Cupboard; Fish; Meat; Poultry; Vegetables; Salads; Dairy Produce; Fruit; Cheese and Chocolate.How to Cook is a complete guide to cookery for the twenty-first century. Delia shares not only her vast experience, but also her extensive knowledge of English cooks, such as Eliza Acton. This tradition is combined with the latest advances and innovations in cooking during the last twenty years.

Delia Smith has always been most concerned with the quality and flavour of the ingredients she uses, and nothing comes fresher than fruit and vegetables from your own garden. So, when the opportunity arose for her to work with her longstanding friend, garden expert Gay Search, to create her own kitchen garden, she seized the chance. This guide, now available in paperback, and written by Search with 56 recipes from Delia, is for those who are interested in good food and want to try their hand at growing their own. It follows a year in the life of her kitchen garden, with a chapter devoted to each month, containing detailed advice on sowing and planting, fruit and vegetable varieties and how to harvest.With failsafe recipes by Delia that use the produce at its peak, this guide is suitable for first-time horticulturists and cooks of all levels. The book is lavishly designed and has over 300 colour photographs.

From early May to September a dazzling progression of summer produce brings with it a freshness, a sense of excitement and anticipation of what is new. Summer Collection takes that as its inspiration and introduces us to the more unusual ingredients that are growing in popularity; rocket and lemon grass, and herbs such as fresh coriander and sorrel. More familiar ingredients are transformed by the subtle influence of Californian, Italian, Greek and Oriental flavours and ideas. Here new techniques for grilling and roasting vegetables are explained, here are stunning home-made ice creams, barbecues for meat-eaters and vegetarians alike, a feast of fresh fruits, as well as a section on preserves to recapture some of the flavours of summer in the dark days of winter. All Delia's recipes are tested again and again to make them totally accessible to everyone who enjoys cooking and eating. The Summer Collection also includes information on new equipment, ingredients and menus for entertaining.

Vegetarian food has become integrated into mainstream cooking and plays an increasingly important role in many peoples lives. Delia's books have always included large numbers of vegetarian recipes but now, in response to her millions of followers, Delia has selected her best vegetarian recipes to put into one collection. She has also added new recipes to reflect changes in modern day cooking. This book is not only for those who don't eat meat or fish but also for those who find themselves wanting to cater for vegetarians. Delia shares quick recipes for cooking when time is of the essence as well as inspirational recipes for entertaining including soups, starters, egg recipes, recipes with and without cheese, breads, pizzas, baking and puddings. With over 250 dishes, Delia's Vegetarian Collection illustrates how versatile vegetarian food can be and offers the reader the ultimate collection of recipes. It is destined to become a best seller

Vegetarian food has become integrated into mainstream cooking and plays an increasingly important role in many people's lives. Delia's books have always included large numbers of vegetarian recipes but now, in response to her millions of followers, Delia has selected her best vegetarian recipes to put into one collection. She has also added new recipes to reflect changes in modern day cooking. This book is not only for those who don't eat meat or fish but also for those who find themselves wanting to cater for vegetarians. Delia shares quick recipes for cooking when time is of the essence as well as inspirational recipes for entertaining including soups, starters, egg recipes, recipes with and without cheese, breads, pizzas, baking and puddings. With over 250 dishes, Delia's Vegetarian Collection (now available in paperback) illustrates how versatile vegetarian food can be and offers the reader the ultimate collection of recipes.

Delia's Winter Collection, now in paperback as well as hardback, takes up where her best-selling Summer Collection left off, completing the full cycle of the cooking calendar. This book is a joyful celebration of the season - rich with autumn fruits and winter vegetables, fish and game, soups and roasts, casseroles and comfort food. Delia seeks to investigate new ways to bring out the fullest flavour of ingredients, whether it's by oven-roasting or grilling to concentrate the essence of a dish, or by her individual blending of flavours to transform even the simplest of recipes. Delia has searched out new ways to save you time, and shares her ideas for creamy risottos made in the oven, vegetable combinations to cook alongside main courses, and preserves that eliminate fuss. As millions of Delia's followers have come to expect, her Winter Collection reassures the least confident of cooks while offering inspiration to the more experienced.

In How to Cheat at Cooking, Delia has sourced a range of pre-prepared foods (from tins, chill cabinets, freezers and store cupboards) to help you short circuit cooking times and techniques. Readily available from supermarkets, delis, online food shops and farmers markets and of the very best quality these recipes using instant time savers will allow you to create fabulous food without the faff. How to Cheat is for people who don't want to cook, who think they can't cook, or simply don't have the time to cook. As Delia herself says, 'Cheating's come on a lot and there's much more available. The way it's going I can't think of anybody who wouldn't want it.' This is Delia's first book in four years and it's been created with her characteristic attention to detail. Delia is Britain's most trusted food writer and her formidable track record of over 19 million book sold speaks for itself. Comprising over 150 easy-to-follow recipes and with a refreshing contemporary design, the book is a guaranteed bestseller, not least because 2008 will mark Delia's return to our screens with a six-part primetime BBC television series.

With step-by-step photographs, this book contains over 90 easy recipes featuring ingredients from the deli, such as stocks, marinaded vegetables, cold meats, cheeses, pastas and flavoured oils. The book also has advice on choosing vinegars, oils, pickles, dressings and other deli counter produce.

Francesco da Mosto follows his bestselling books on Venice and Italy with his personal quest for the authentic flavours and food of Venice. In this superbly illustrated book Francesco invites us into his family's kitchen in his Palazzo on Venice's magnificent Grand Canal where he acts as the perfect guide to the unique culinary character of traditional Venetian cooking. Francesco shows us how to prepare 150 classic Venetian recipes ranging from Antipasti, sauces, soups and fish, to meats, pasta and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders travelled the Mediterranean. The ancient broeto (stock) and mollusc soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep fried delicacies and sauces. Each chapter is introduced with the history and origins of the recipes and throughout there are personal reminiscences by Francesco of his first encounters with his favourite dishes. As Francesco is keen to tell, it was his father who first awakened his passion for cooking authentic Venetian food. 'When I start talking about cooking, it is impossible to forget my father, his love and imagination for all things culinary. He has never feared unusual combinations of ingredients and seasonings, and I have always been a willing guinea pig'.

Gary Rhodes is one of Britain's best-loved television chefs, and has written over ten best-selling books for the BBC including New British Classics, Rhodes Around Britain, and the first book in the Cookery Year series: Spring Into Summer. Both a reference book and a source of inspiration, Autumn into Winter is essential reading for experienced and novice cooks alike, and features recipes that are simple to prepare, relying on flavour rather than complicated sauces or techniques. By making the most of what is in season, Gary shows us how to choose and use the very best home-grown produce to bring these two wonderful seasons to life. In Autumn into Winter Gary guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, and uses the very best of these in over 100 warm and hearty recipes.

There's nothing more satisfying when cooking than using ingredients that are simply bursting with flavour. By making the most of what is in season, Gary Rhodes' Cookery Year shows us how to choose and use the very best home-produced food to give us delicious recipes for all year round. The Cookery Year is divided into 2 books - Spring into Summer and Autumn into Winter - to accompany two six-part television series on BBC2. In Spring into Summer Gary guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, and uses the very best of these in over 120 original recipes. Delicious starters include Celeriac Soup with Wild Garlic and Buttered Prawns with a Warm Potato and Fresh Pea Salad. For main courses Gary gives us Roast Lemon and Thyme Chicken with Pickled Aubergines and Sweet Red Pepper Dressing, Steamed Lemon Sole on Young Spinach with Vanilla and Rosemary Carrots and Hot Goats' Cheese Bake with Fresh Basil Oil, followed by such sumptuous desserts as Orange and Strawberry Salad with a Fruity Sorrel Syrup and Cocoa Sorbet and Blackcurrant, Honey and Almond Tart. And because he's using the freshest ingredients, the recipes are simple to prepare, relying on flavour rather than complicated sauces or techniques. Gary Rhodes' Cookery Year is a celebration of the fact that food always tastes better when it's in season. Both as a reference book and as a source of inspiration, Spring into Summer is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food

Once again Gary Rhodes delves deep into the riches of the British culinary tradition to create a collection of wonderful new recipes which combine today's flavours with the very best from the past. Tracing the history of the menu and why different courses are grouped together, Gary looks at the social influences which have formed our eating habits over the years. Gary takes the cook through the separate courses which make up a meal, from soups and appetizers to cakes and biscuits, reviving the long forgotten tradition of savouries along the way. Modern British main dishes include Trout and Almond Tart with Nut Brown Butter Dressing and Crusted Lamb with Creamy Ham and Sweet Red Pepper Potatoes. And finally Gary produces a wealth of exciting puddings, including Bitter Sweet Strawberry Tart with Mascarpone Cheesecake Cream and the wonderful British Digestive - home-made digestive biscuit cake with Earl Grey custard. With the emphasis on matching flavours and balancing the depth of each course, Gary shows us how to mix and match dishes to create the perfect menu, from a quick, informal meal for two to a sumptuous dinner party to impress your friends. Whether you like simple food with a twist or prefer an imaginative culinary challenge, you'll find something in Gary Rhodes At The Table for every occasion.

Gary Rhodes is one of Britain's best-loved television chefs, and has written over ten best-selling books for the BBC including New British Classics and Rhodes Around Britain. Divided into 2 books - Spring into Summer and Autumn into Winter - The Cookery Year shows us how to make the most of seasonal ingredients to produce delicious recipes bursting with flavour all year round. In Spring into Summer, now available in paperback, Gary guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, and uses the very best of these in over 120 original recipes. Both a reference book and a source of inspiration, Spring into Summer is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food.

The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as: The Great British Breakfast, Afternoon Tea and Christmas.

There's nothing more satisfying than using ingredients that are bursting with flavour. Gary Rhodes Complete Cookery Year is a celebration of the fact that food always tastes better when it's in season and shows us how to choose and use the very best home produce for delicious recipes all year round. Gary Rhodes Complete Cookery Year not only brings together all the recipes from the bestselling Spring into Summer and Autumn into Winter but offers you 90 brand new seasonal recipes too. As well as suggesting dishes for each month of the year, Gary's large-format, new-look volume contains 12 monthly features in which Gary focuses on a particular ingredient that is at its best. From peas and beans in June to apples and pears in November, Gary offers advice on which varieties to choose and an illustrated recipe shows you how to use that particular ingredient to maximum advantage. Delicious new dishes include a summery Melon and cucumber salad with gorgonzola and watercress as a starter, an autumnal dish of Roast grouse with celeriac potato rsti and calvados apple sauce for a main course, and a spring-inspired Upside-down peach and blood orange cake to finish. Complete Cookery Year is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food.

Gastronaut is an irreverent journey through the crazy, twisted, mixed-up world of food. It's full of extraordinary, extravagant and bizarre culinary experiences, arcane information and practical recipes for spectacular food. Each of us will spend 16 per cent of our waking lives cooking and eating. That time is far too precious to waste on chores, so why not turn cooking into an adventure? This book of strange and wonderful gastronomic quests will help you do just that. If you've ever wondered how to stage a Bacchanalian orgy in the comfort of your own home, how to make a bum sandwich, how to cook a whole pig underground, smoke salmon in a biscuit-tin, cook with gold, woodlice, reindeer, guinea pig, aftershave or breastmilk, or whether it's true that you can't teach a grandmother to suck eggs ... the answers are here. This isn't a work of fiction or hyperbole. Gastronaut is thoroughly researched, tested and illustrated throughout. It also includes a survey that lifts the lid, Kinsey-style, on the real eating habits of the nation. If cannibalism were legal, which famous person would most people like to eat? What foods make us fart? Do people genuinely like their pasta al dente? Can men lactate? Gastronaut is perfect for people who are fascinated by food, who love the wilder side of cooking, who yearn for adventure or who, frankly, just like showing off.

Contains recipes using chocolate, from Mocha Fudge Cake and Pear, Hazelnut and Chocolate Cake to Pistachio, Orange and Oat Crumbles and Cappucino Bars.

Angela Nilsens career has always involved food, either teaching or writing about it for books, magazines, newspapers, both in England and North America (here she was a food writer with the Vancouver Sun newspaper, Canada for 7 years). From May 1994 July 2004, she was Food Editor of BBC Good Food Magazine, and is now a freelance writer and editor. In 2003 she was short-listed for the Glenfiddich Cookery Writer Award, and is the 2004 winner of both the Glenfiddich Cookery Writer Award and The Guild of Food Writers Cookery Journalist of the year Award for her work in the Ultimate series in BBC Good Food magazine.

Chicken is one of the most versatile ingredients: perfect for economical quick-fix dishes, dressed up for a special dinner, for guests, at home, eaten hot or cold. With the right ingredients, it can be easily transformed into a flavoursome snack or tasty treat. Find a chicken recipe for every occasion with Good Food 101 Best Ever Chicken Recipes. From summery salads and chargrilled kebabs, Mediterranean casserole, stuffed pancetta-wrapped chicken breasts, a simple risotto or curry perfect convenience food after a long day to warming classics like chicken and tarragon pie and a traditional roast, this compact book is brimming with ideas from quick-and-easy to taste-bud-tinglingly exotic! Take your pick from: Meals for 1, 2 or more Light and healthy Hot & spicy Classics from around the world 20-minute dinners Meals to impress With straight-forward, easy-to-follow, tried-and-tested recipes taken from Britains top-selling BBC Good Food Magazine, and all accompanied by full-colour photography, you can be sure of mouth-watering chicken meals whatever your mood.

Whether you're looking for a moreish snack for tea, or that perfect cake for a special occasion, Good Food 101 Cakes and Bakes serves up a collection of tasty treats. Taken from Britain's top-selling BBC Good Food magazine, these imaginative and easy-to-make recipes are guaranteed to be simply scrumptious. From such delicious classics as Authentic Yorkshire Parkin and Shortbread, and the imaginative combinations of Raspberry and Blueberry Lime Drizzle Cake or Cranberry and Poppy Seed Muffins, to spectacular cakes such as Seriously Rich Chocolate Cake, there's plenty to keep your family and friends happy. These quick and easy recipes have been specially chosen to help even the busiest people enjoy delicious, fresh, home-cooked food. Each recipe is written with simple step-by-step instructions and is accompanied by a useful nutritional analysis and a full-colour photograph, so you can cook with complete confidence.

Fish and seafood are a popluar choice these days as more and more people realize how healthy, versatile and delicious they are. To prove that cooking with these ingredients doesn't have to be complicated or time-consuming, the team at BBC Good Food Magazine have collected their favourite recipes for Good Food 101 Fish & Seafood Dishes. You'll never be stuck for ideas with these tasty, easy-to-follow recipes, from Smoked Salmon and Dill Tartlets to Spicy Singaporean Fish, in chapters that include Simple Everyday Suppers, Easy Entertaining, Healthy & Low-Fat and Asian Flavours. As each recipe is accompanied by a full-page colour photograph and step-by-step instructions, creating delicious fish and seafood dishes in your own kitchen has never been so simple.

If you like good food, but want to stay healthy, try Good Food 101 Low-fat Feasts. Divided into Soups, Snacks and Salads; Pasta, Rice and Noodles; Meat; Fish; Vegetarian; Food for Friends and Puddings, you're guaranteed to find a delicious recipe for every occasion. Taken from BBC Good Food Magazine, Britain's top cookery title, the 101 recipes are all short and simple with easy-to-follow steps, using readily available ingredients and are accompanied by a full-colour photograph of the finished dish. Whether you choose Chicken with Coriander Tomato Sauce, Nutty Stuffed Peppers or Tequila Sunrise Sorbet, every recipe has been tried and tested by the Good Food team to ensure fantastic results, every time you cook.

When you want to create a delicious lunch for two, an appetizing snack to share or something special for an intimate dinner, Good Food 101 Meals for Two will provide you with all the inspiration you'll need. The team at Good Food Magazine have gathered together a host of fail-safe, mouth-watering recipes that are specially designed for two people, ranging from the delicious yet simple Spicy Chicken Couscous to tasty feasts such as Seared Beef with Bean Mash. With chapters that include Starters, Salads & Snacks, Special-occasion Meals, Low-fat & Healthy, and Something Sweet, you'll find fresh ideas and new takes on recipes in this tantalizing selection of meals for two. Each recipe is accompanied by a full-page colour photograph and simple step-by-step instructions to ensure a winning result every time.

Even if it is raining outside, this little book of sunshine will help brighten the gloom with a wealth of comforting, cheerful dishes to keep the summer atmosphere alive. Taken from Britains top-selling BBC Good Food Magazine, try scrummy pesto, aioli, tapas and meze, zesty pesto chicken with roasted vegetables, balsamic pork with olives and tagliatelle, creamy baked rigatoni, traditional lasagne, and to finish, rich Tiramisu, granitas and olive oil cake. And when the winter nights are drawing in, why not brighten them with: Healthy midweek suppers Vegetables, salads and soups Starters and nibbles Alfresco meals Roasts, grills and pan-fries Desserts, pastries and cakes Packed full of intense flavour with full-colour photography and a practical ingredients list - Mediterranean authentics and easy-to-find alternatives - this really is a must-have summer cookbook.

A pot of something delicious simmering away on the stove never fails to tantalise the tastebuds. Whether it's a creamy soup, a fragrant curry or a traditional English pudding, there are endless ideas for one-pot cooking in this book. The team at Good Food Magazine have gathered their tried-and-trusted recipes together to create another fail-safe book of ideas in the hugely popular 101 series. Each recipe is accompanied by a full-page colour photograph so you can create a winner every time. With ideas for starters, main course and desserts, you'll find all you need for inspiration in this handy little book.

So versatile, so quick and so healthy - pasta and noodles are the ultimate convenience foods. Whether you want a speedy after-work supper or a more substantial meal for friends at the weekend, you'll never be stuck for ideas with Good Food 101 Pasta & Noodle Dishes. From the hugely popular 101 series, each recipe is accompanied by a full page picture so that cooks of every ability can easily follow the instructions and achieve superb results every time. This inspirational collection of mouth-watering recipes taken from Good Food Magazine includes such tantalizing dishes as Smoked Salmon and Asparagus Pasta, Rigatoni Sausage Bake and Prawn Cakes with Spicy Noodles. From creamy, comforting pasta dishes to spicy, flavoursome noodles, there really is something for everyone.

In the health-conscious culture in which we live, the pressures to produce nutritious food for children have never been greater. But preparing fresh and healthy dishes and then getting your child to eat them can seem far from an easy task for busy parents. With 101 recipes taken from Britain's top-selling BBC Good Food Magazine, the Good Food team prove you don't have to devote hours to a hot stove to give your children home-cooked meals, and fast food doesn't have to mean deep-fried or mass produced. Full of quick and tasty ideas for all meal times, snacks and treats from mid-week suppers to parties, puds, tray bakes and biscuits, healthy ideas to get kids eating fruit and veg, as well as recipes children can prepare themselves, you'll find all the inspiration you need in: Speedy nutritious meals Packed lunches Healthy after-school snacks Party food Something sweet 5-a-day - fruit and veg Full of quick, easy and healthy food options with a realistic ingredients list to help busy parents, a nutritional breakdown so you know exactly what youre giving your child and full-colour photos of each dish, this compact cookbook is a must.

Salads don't have to be boring! With the fantastic choice of leaves and herbs on offer today, we now have the chance to create a wealth of delicious dishes. In Good Food 101 Seasonal Salads, you'll find a huge variety of all-year-round salads devised by the team at BBC Good Food Magazine. Containing 101 recipes using seasonal produce, from Pesto Chicken and Potato Salad and Spring Salad with Watercress Dressing to Warm Salad of Chargrilled Courgettes and Salmon and Minted Green Bean Salad, there are plenty of exciting ideas combining intriguing ingredients and imaginative flavours. You may be looking for a light lunch, refreshing side dish or a more substantial supper - whatever it is, there are lots of ideas for delicious dishes in this handy book. Each recipe is accompanied by a full page picture so that cooks of every ability can easily follow the instructions and achieve superb results every time.

For family meals in a flash, try Good Food 101 Simple Suppers. Divided into Soups and Salads; Snacks; Pasta, Rice and Noodles; Meat; One-pot Dishes; Fish and Puddings, you're guaranteed to find a delicious recipe for every occasion. Taken from BBC Good Food Magazine, Britain's top cookery title, the 101 recipes are all short and simple with easy-to-follow steps, using readily available ingredients and are accompanied by a full-colour photograph of the finished dish. Whether you choose Turkey and Wild Mushroom Fusilli, Lamb with Root Vegetable Crush or Roasted Nectarine with Ginger Crumbs, every recipe has been tried and tested by the Good Food team to ensure fantastic results, every time you cook.

One hundred and one recipies for a yummy teatime treat!

There's nothing like a little indulgence now and then, and whether it's something sweet to have with a cup of tea, or a celebratory cake for a special occasion, you'll find 101 mouth-watering recipes in this book to inspire you. In the enormously popular Good Food 101 series every recipe is accompanied by a full-page colour picture so that superb results can be achieved every time. The team at Good Food Magazine have tried and tested every recipe and with chapters on quick & easy puds, pies, tarts & pavlovas, winter warmers, summer coolers, dinner party desserts and low-fat favourites, you'll never be stuck for ideas.

For exciting vegetarian inspiration, try Good Food 101 Veggie Dishes. Divided into Soups and Salads; Light Lunches; Pasta; Main Courses; Food for Friends and Puddings, you're guaranteed to find a recipe for every occasion. Taken from BBC Good Food Magazine, Britain's top cookery title, the 101 recipes are all short and simple with easy-to-follow steps, using readily available ingredients and are accompanied by a full-colour photograph of the finished dish. Whether you choose Lemon Butter Gnocchi, Purple Sprouting Broccoli, Potato and Blue Cheese Gratin or Banana Muesli Toffee Crunch, every recipe has been tried and tested by the Good Food team to ensure fantastic results, every time you cook.

The Good Food Team and their favourite celebrity chefs have been planning and cooking Christmas for their readers for ten very successful years. This book is the culmination of all that experience and the definitive guide to all the seasonal cooking and entertaining over this most important time of the year. Full of tips and secrets to ensure that every dish is a rip-roaring success, the cook will be relaxed in the knowledge that all the dishes are practical and easy to follow. Time is of short supply during the festive season so the book shows the reader what can be done ahead, what can be frozen and how to cheat successfully when the chips are down. Step-by-step photographs will reassure first-timers, while new ideas and twists on old favourites will inspire veteran cooks throughout the season. Readers will find over 80 recipes, all photographed, and features also include the complete Christmas day feast with timeplan, and guest contributions from all the top chefs.

The Good Food Team and their favourite celebrity chefs have been planning and cooking Christmas for their readers for fifteen very successful years. This book, available in paperback and hardback, is the culmination of all that experience and the definitive guide to all the seasonal cooking and entertaining over this most important time of the year. Full of tips and secrets to ensure that every dish is a rip-roaring success, the cook will be relaxed in the knowledge that all the dishes are practical and easy to follow. Time is of short supply during the festive season so the book shows the reader what can be done ahead, what can be frozen and how to cheat successfully when the chips are down. Readers will find over 80 festive recipes, all photographed, and features also include the complete Christmas day feast with timeplan, and guest contributions from all the top chefs.

Had a frustrating day? Journey home a nightmare? Or just plain feeling blue? There's nothing more solacing than food. And not just the obvious indulgences like chocolate - just think how mood-elevating a bacon sandwich can be. There is an essential wholesomeness to comfort food, a familiarity and hearty solidity that never fails to deliver. Comfort Food, now available in paperback, contains over 175 recipes and ideas that will do just this, demonstrating that comfort food, as well as being consoling, can be interesting, lively, colourful and varied. Mouthwatering dishes such as Potted Salmon, Chicken and Bacon Casserole and Mango and Passion Fruit Roulade are guaranteed to bring a smile to your face - and ensure your friends and family rush back for more. Whatever the occasion Comfort Food will give you a host of ideas for food that will both satisfy and soothe.

Tired of the same old meals? Want to give everyday eating that extra bit of zing? Good Food 101 Hot and Spicy Dishes will show you how. This fabulous selection of flavoursome and exotic recipes, devised by the team at BBC Good Food Magazine, includes such tasty delights as Aromatic Soy Pork, Scallops in Chilli Tomato Sauce and Baked Ginger Pudding. Whether you're looking for a hot curry with a bit of kick or a warming spicy dessert, you're sure to find something to tantalise your taste buds. These quick and easy recipes have been specially chosen to help even the busiest people enjoy delicious, fresh, home-cooked food. Each recipe is written with simple step-by-step instructions and is accompanied by a useful nutritional analysis and a full-colour photograph, so you can cook with complete confidence.

What does it take to find the ultimate recipe? Angela Nilsen boldly sets out in the name of culinary research, with a quest to perfect the ultimate recipes for 50 classic dishes.Through a combination of her own research, testing and fine-tuning techniques, as well as consultation with distinguished chefs and writers for their insider tips and advice, Angela has come up with 50 definitive recipes, from making the perfect French Omelette with Raymond Blanc to Apple-Pie inspiration with Gordon Ramsay.Angela gives the full background to every recipe the testing, the discussions and the problems she faced and then explains exactly how to make the best ever version with tips, hints and step-by-step photographs.Whether you are a novice who needs more confidence, or a practised home cook, this book will become your most trusted friend in the kitchen, enabling you to create winning classic dishes time and time again.Foreword by Raymond Blanc.

There are those who can cook and then there are those for whom boiling water is bit of a challenge. These are the people that top chefs John Burton Race and Angela Hartnett are going to try and teach to cook like Michelin star chefs in their new BBC2 series "Kitchen Criminals". Unlike any other television cookery show, this is about people who can't cook and viewers will watch how these culinary no-hopers are transformed into chefs good enough to pull the wool over the eyes of five of Britain's toughest critics. The accompanying book is ideal for anyone who knows nothing about cooking but would like to learn. Every step is simply explained with step-by-step photography. At the end of each section the reader will be able to cook the dish from scratch, whether it's a delicious roast chicken, pie with a perfect pastry top or a succulent risotto. Recipes range from classic French and English dishes to exotic Thai and Indian meals and from everyday meals to dishes for entertaining.

In her new BBC2 series, Anjum Anand travels around the UK creating delicious Indian food that is light and healthy and bursting with flavour. Beginning with easy finger food and light grills, perfect for TV snacks, Anjum then goes onto visit a country fair in Dorset where she cooks Indian street food, creates a tasty lamb curry for some hungry firemen, and cooks up a seafood feast on the beach for a group of Cornish surfers. All the recipes from the TV series are included with chapters on Light snacks, Seafood, Meat and Poultry, Vegetables, Lentils and Beans, Rice and Breads, Chutneys and Raitas, and Desserts and Drinks. Anjum is passionate about using fresh, local and seasonal produce with all the ingredients readily available in supermarkets. Throughout the book, there are tips and techniques as well as expert secrets from some of the country's top Indian chefs.

Ken Hom brings us 100 inspired recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara. The book is divided into chapters on chicken, fish & seafood, beef, pork and vegetable dishes. There are also sections on techniques for chopping and frying, how to use a wok and recommendations for oils and sauces. Stir frying is regarded as a healthy and popular cooking method and all grocers sell ready-prepared stir-fry vegetables. As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour.

In Foolproof Asian Cookery, Ken Hom expands the culinary horizon with the food of Indonesia, Malaysia, Singapore and Vietnam. The increasing popularity of Indian, Chinese and Thai food has led many cooks to explore further afield, and here Ken presents 40 simple, healthy and delicious dishes from the Far East. The cuisines of these countries are characterized by a variety of flavours and cooking techniques: the fresh, sweet and sour flavours of Indonesia (Hot and Sour Indonesian Prawns); the fragrant curries (Malaysian Fish Curry) and spicy grilled meats of Malaysia; the fast fusion food of Singapore (Fragrant Singapore-style Prawn Curry); and the delicate and aromatic cooking of Vietnam (Fresh Vietnamese Spring Rolls). From curries to stir-fries to satays, there is something for every occasion. With a menu planner, step-by-step instructions and a guide to essential ingredients and equipment, Foolproof Asian Cookery will tempt cooks everywhere.

In Foolproof Asian Cookery, Ken Hom expands the culinary horizon with the food of Indonesia, Malaysia, Singapore and Vietnam. The increasing popularity of Indian, Chinese and Thai food has led many cooks to explore further afield, and here Ken presents 40 simple, healthy and delicious dishes from the Far East. The cuisines of these countries are characterized by a variety of flavours and cooking techniques: the fresh, sweet and sour flavours of Indonesia (Hot and Sour Indonesian Prawns); the fragrant curries (Malaysian Fish Curry) and spicy grilled meats of Malaysia; the fast fusion food of Singapore (Fragrant Singapore-style Prawn Curry); and the delicate and aromatic cooking of Vietnam (Fresh Vietnamese Spring Rolls). With a menu planner, step-by-step instructions and a guide to essential ingredients and equipment, Foolproof Asian Cookery will tempt cooks everywhere.

Chinese food is popular the world over. In Ken Hom's Simple Chinese (formerly called Foolproof Chinese Cookery), now available in paperback as well as hardback, Ken proves that anyone can cook this healthy and delicious cuisine. Ken demonstrates 40 of the most popular and well-known dishes with step-by-step instructions and photographs to accompany every stage from start to finish. The recipes (including soups and starters, fish and shellfish, meat and poultry and vegetable accompaniments) are not only quick and easy to prepare but are also convenient as they use readily available ingredients. A special menu section also features in the book so that you can plan your perfect meal. From simple Green chicken curry to the more elaborate Whole fish in coconut milk, Ken's foolproof instructions will guarantee even the novice cook excellent results every time.

In Simple Thai Cookery, Ken Hom demystifies this delicious and popular cuisine. He describes the basic techniques needed to recreate authentic Thai food and demonstrates 40 of the most well-known dishes with step-by-step instructions and photographs to accompany every stage from start to finish. Ken's recipes appeal to the experienced cook and the novice alike as all are quick and easy to prepare and use readily available ingredients such as lemon grass, ginger and, of course, small Thai chillies. Foolproof instructions will guarantee excellent results every time - from healthy Spicy noodle salad or the comforting Coconut chicken soup to sweet and sour Pad thai or hot and spicy Green curry prawns. The tried-and-tested recipes include appetizing soups and starters, quick and easy fish, meat and vegetarian main courses and a variety of delicious accompaniments.

An appearance on BBC2's Friends for Dinner in 2001 and the publication in the same year of her best-selling Foolproof Indian Cookery re-established Madhur as the authority on Indian food. Madhur Jaffrey's Indian Cookery is a revised and updated edition of her seminal cookery book, Illustrated Indian Cookery. With chapters on meat, poultry, fish and vegetables as well as pulses, breads and rice, relishes, chutneys and pickles, Madhur guides you through the colourful range of Indian food, from classics like Rogan Josh, Tandoori-style Chicken and Naan Bread to more unusual dishes such as Salmon Steamed with Mustard Seeds and Tomato, and Drunken Orange Slices. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Madhur Jaffrey's Indian Cookery brings you Indian food at its best.

Chicken Flavoured with Lemon Grass and Ginger; an aromatic Fish Stew with dill; Okra in a Sambal Sauce; slices of Duck pan-fried with Scallops; Iced Cucumber Limeade ... These are just some of the flavours of the Far East that Madhur Jaffrey brings to her classic evocation of the regions' food and drink. On a gastronomic tour that starts in Thailand and takes us through Vietnam, Korea, Japan, Malaysia, Hong Kong and The Philippines to Indonesia, she delves deeply into local traditions and history to describe, with knowledgeable enthusiasm, the cultural and culinary influences that have shaped each nation's unique cuisine. The 180 recipes she has selected reflect this diversity, with introductions that describe local traditions and produce. Mouthwatering in themselves, they include suggestions for accompaniments and advice on serving. There are also separate sections on equipment and techniques, and descriptions of ingredients (with substitutes where necessary) called for in the recipes. Illustrated in full colour throughout with specially commissioned photographs, and rich in anecdote and humour, A Taste of the Far East beautifully captures the atmosphere and colour of the region, its scenery and its people. Madhur Jaffrey was born in Delhi. She is one of the world's most outstanding cookery writers and a well-known actress. Her television series include Indian Cookery and Far Eastern Cookery. She is the author of An Invitation to Indian Cookery, Indian Cookery, A Taste of India and Far Eastern Cookery among others.

Madhur Jaffrey is renowned as an international authority on Indian food. In Simple Indian, now available in paperback, she shares her knowledge and her passion, bringing us classic dishes from this hugely popular culinary region. Madhur demonstrates how to cook 40 well-known recipes with simple step-by-step instructions, proving just how easy it is to serve up delicious Indian meals you've created yourself. The book is divided into the following chapters: Soups and Starters, Fish and Shellfish, Eggs, Meat and Poultry, and Vegetables and Accompaniments.All the dishes use readily available ingredients and there's even a special menu section, so that you can plan your perfect meal. With the clear and easy-to-follow recipe methods and colour photographs accompanying each stage of the recipe, Madhur's simple instructions will guarantee even the novice cook excellent results every time.

Over many years, Mary Berry has perfected the art of cake-making and her skills have earned her a reputation as the queen of cakes. Now she has updated her classic home baking bible, the Ultimate Cake Book, and once again shares with you the secrets of her success. With over 200 classic recipes, Mary Berry's Ultimate Cake Book includes recipes for every cake, biscuit and bun you ever wanted to bake and many more. From the traditional Victoria Sandwich Cake, Tarte Tatin or Millionaires' Shortbread to the indulgent Very Best Chocolate Roulade, Swiss Wild Strawberry and Walnut Cake or Sharp Lemon Cheesecake there is sure to be a cake or bake here to suit everyone. Ideal for cake-making novices as well as more experienced cooks, Mary explains the basic methods of baking and gives advice on ingredients and equipment. Mary's easy-to-follow recipes are interspersed with baking tips and solutions for the most common problems, making it possible for everyone to bake their favourite cake, whatever the occasion.

Mary Berry has a long-established reputation for providing the home cook with easy-to-follow, reliable recipes but, if there's one area where she is the undisputed queen of the kitchen, it's cake-making. In Foolproof Cakes, soon to be available in paperback as Simple Cakes, Mary guides you step-by-step through the art of making all kinds of cakes, biscuits and pastries. All 40 of Mary's recipes - which range from a classic Tarte Tatin to a sumptuous Sacher Torte, Lemon Drizzle Traybake and Devonshire Scones - use readily available ingredients. The recipes are accompanied by colour photographs at every stage to make this notoriously tricky area of cooking even easier. With clear, easy-to-follow methods, Mary Berry's fail-safe instructions guarantee even the novice cook excellent results every time.

In the culinary world, Scotland is renowned for the quality of its ingredients. Whether it's wild salmon, organically reared beef, raspberries, shellfish or even whisky, Scottish produce is full of depth and flavour. Combine these ingredients with Scotland's top chef Nick Nairn and the results are outstanding. A self-taught cook, Nick has been a long-time champion of fresh Scottish produce, but his cooking also takes its influences from all over the world. In New Scottish Cookery, Nick combines the very best fresh Scottish ingredients with a myriad of international flavours, to create a mouth-watering collection of recipes destined to become the Scottish classics of the future. Containing the signature dishes that have made Nick's reputation from his bestselling Wild Harvest books, as well as over 80 new recipes, the book is a celebration of good quality, great-tasting food. Beautifully illustrated with 100 colour photos and including a useful guide to where to buy the best Scottish ingredients, Nick Nairn's New Scottish Cookery will delight food lovers everywhere.

Whether you are looking for a quick after-work supper idea or suggestions for a leisurely Sunday lunch, Nick Nairn's Top 100 Chicken Recipes is sure to contain something to whet your appetite. Endlessly versatile and good for you too, chicken is the perfect standby food. In Top 100 Chicken Recipes, Nick Nairn, renowned for his enthusiasm for fresh ingredients and wonderfully inventive cooking, gives us his favourite chicken recipes. His dishes range from classics such as Casserole of Chicken, Onion and Bacon, and Lemon and Garlic Roast Chicken, to the more unusual, including Chicken with Spicy Lentils and Herbs and Chicken Wontons with Chilli Dipping Sauce. Written with foolproof step-by-step instructions, the recipes are all simple to prepare and use readily available ingredients. The perfect book to dip into whenever you need inspiration, Nick Nairn's Top 100 Chicken Recipes contains every chicken dish you'll ever need.

Quick to prepare and endlessly versatile, salmon is now more available and affordable than ever before. No longer a luxury to be saved for special occasions, it's the perfect ingredient for an informal supper or a relaxed weekend lunch, and a great standby for a quick family meal. This 'king of fish' is truly second to none. In Top 100 Salmon Recipes, Nick Nairn, renowned for his enthusiasm for fresh ingredients and wonderfully inventive cooking, gives us his favourite salmon dishes. His recipes range from classics, such as Poached Salmon with Garden Salad and Salmon and Goats' Cheese Tart to the more unusual, including Orange and Coriander Marinated Salmon and Salmon Teriyaki Sticks. Written with foolproof step-by-step instructions, the recipes are all simple to prepare and use readily available ingredients. Nick also gives information on how to buy the best salmon, advice on preparation techniques and suggestions of wines to serve with salmon. The perfect book to dip into whenever you need culinary inspiration, Nick Nairn's Top 100 Salmon Recipes contains every salmon dish you'll ever need

Nigella and her style of cookery have earned a special place in our lives, symbolising all that is best, most pleasurable, most hands-on and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas, effortless entertaining and easy, delicious meals, "Nigella Express" is her solution to eating well when time is short. This new book is every working mother's dream and a joy for everyone who wants to cook but can't seem to find the time. Here are mouthwatering recipes, quick to prepare, easy to follow, that you can conjure up after a long day in the office or on a busy weekend, for family or unexpected guests.This is food you can make as you hit the kitchen running, with vital tips on how to keep your store cupboard stocked, freezer and fridge stacked. When time is precious, you can't spend hours shopping, so you need to make life easier by being prepared. Not that the recipes are basic - though they are always simple - but it's important to make every ingredient earn its place in a recipe. Minimise effort by maximising taste.

For those who want to recreate the flavours and aromas of their favourite dishes from around the world, this handy little book will provide all the inspiration you need. The food writers at Olive magazine - the stylish, inventive magazine aimed at everyone who loves food and life - have gathered together their favourite dishes from far-flung places so that you'll never be stuck for ideas. Each recipe is accompanied by a full page colour photograph, ensuring that you can create mouth-watering meals again and again.

In today's fast-paced world, a quick fix for dinner is often the ideal however there is no need to compromise on taste and flavour. Olive magazine strives to produce delicious recipes for those who love their food but don't want to spend hours in the kitchen. Here, you can find 101 bursts of inspiration so that you too can whip up something gorgeous in no time at all. You'll never be stuck for brilliant ideas with this handy little cookbook. Each recipe is accompanied by a full page colour photograph, ensuring winning results every time.

As Olive readers know, food is best enjoyed when it is in season and this handy little cookbook will inspire you to get cooking all year round.101 Seasonal Treats provides ideas for every time of year so that you can create a culinary feast with ease and flair. Each recipe is accompanied by a full-colour picture ensuring winning results every time.

Readers of BBC's Olive magazine will love these delicious, sophisticated suppers, designed to impress everyone around the dinner table. It's always nice to treat yourself to something special and the food experts at Olive magazine have come up with 101 failsafe recipes, each accompanied by a full-colour picture so you that you can create that extra-special dish with ease. You'll never be stuck for ideas with this handy little cookbook.

An inspiring introduction to French wine with a unique travel angle, tied in to a primetime 8-part BBC2 series, Oz and Jamess Big Wine Adventure brings us French wine made simple. In Sideways style, Oz Clarke (wine expert) and James May (Top Gear presenter and journalist) travel through wine regions of France for 6 weeks. Oz teaches James about wine with the aim of turning him into a top sommelier, while James indulges his passion for cars by driving a different car each week. Divided by region, Oz and Jamess Big Wine Adventure cuts through the fear and snobbery that surrounds French wine, providing an informative, entertaining and accessible guide to the French regions and their wines. Beautifully illustrated with over 80 landscape photographs and location shots, it is full of useful information on wine-making, wine culture, regions and tips on how to seek out the best the French vineyards have to offer

From a husband-and-wife team who specialize in Irish food, this collection, now available in paperback for the first time, is filled with traditional and modern recipes created to make the most of the very best Irish produce. Paul and Jeanne Rankin's recipes take their influences from their many global culinary journeys, whilst retaining an authentic spirit that reflects their shared passion for cooking with fresh Irish ingredients. In this delightful collection, Paul and Jeanne have given many of their favourite traditional Irish dishes a modern twist, such as Irish Stew and Warm Salad of Fish and Chips. They also present tantalizing new recipes, including Spicy Leek and Goats' Cheese Souffl and Irish Coffee Tart. Beautifully illustrated with over 90 colour photos and including a helpful section detailing tips from Paul and Jeanne on where and when to buy the finest of Irish produce, New Irish Cookery is a celebration of high-quality, mouth-watering food.

Mouth-watering recipes that are simple to prepare are essential for mid-week suppers or for those eating on the go. What's even better is a meal that's on the table in just 10 minutes. The Quickie Bag Challenge is an extra event at the end of Ready Steady Cook where the chefs compete to create dishes in just 10 minutes from a bag of ingredients. The 10-Minute Cookbook includes 175 recipes for quick and easy meals so that you too can whip up something delicious in no time at all. Recipes created by the guest chefs, including James Martin, Antony Worrall Thompson, Brian Turner, Lesley Waters and Nick Nairn, will inspire even the most time-starved to get cooking.

Accompanying a new BBC2 cookery series, Giancarlo and Katie Caldesi, the husband and wife team behind two successful contemporary Italian restaurants in London, return to Giancarlo's culinary roots to set up a cookery school in his native Tuscany. Each chapter follows the progress of the cookery course as Giancarlo teaches the students the secrets of traditional Tuscan food, from simple, tasty antipasti and soups such as Zuppa di Pane e Pomodoro (Tomato and Bread soup), to more ambitious dishes such as Stuffed lamb cutlets. Packed with 80 inspiring regional recipes, including all those from the series, Giancarlo passes on methods and recipes used by generations of the Caldesi family, creating a unique and easy-to-follow cookery book. Return to Tuscany is illustrated throughout with beautiful location shots and food photography and each chapter begins with an inspirational introduction on the culture and traditions of Tuscan cooking. Giancarlo and Katie's passion for Tuscan cuisine and authentic recipes will encourage every aspiring cook to create Tuscany's wonderful regional dishes for themselves.

DELICIOUS RECIPES. EASY-TO-FOLLOW TECHNIQUES. COMPREHENSIVE INFORMATION. Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. That's why Rick Stein has opened the Padstow Seafood School, with courses to cover every aspect of seafood cookery and boost pupils' confidence. The courses teach the techniques used in preparation of fish, the cooking methods for all types of fish as well as how to make the most delicious sauces and accompaniments. Pupils discover how to select fish at its freshest and best and what complementary ingredients are rrecommended for the seafood cook's store-cupboard. Rick Stein's Seafood brings together all these areas of knowledge and expertise and includes 200 of Rick's tried and tested recipes. It is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish. The techniques section covers all the main preparation and cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish and seafood - including US, Australian and European fish. The recipe section is in 7 chapters and includes all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross references link all sections.

Rick Stein has always encouraged us to think carefully about the food we eat, to seek out the best-quality ingredients and to cook them simply. In his new series he travels around Britain, searching out the best of all British produce, from bread to beer and lamb to cheese. He meets the suppliers who emerge as the champions of good food, putting the importance of quality and taste above profit. The book contains over 100 new recipes as well as a directory of the producers that Rick met and recommends. In addition to a host of brand new recipes (including Smoked Duck Breast Salad with New Potatoes and Fresh Raspberry Tart with Hazelnut and Coconut Pastry) Rick includes his own variations on more traditional dishes, such as The Definitive Welsh Rarebit. Guaranteed to open your eyes to the wealth of produce available on your doorstep, Rick Stein's Food Heroes is both an inspirational collection of recipes and a delightful celebration of British ingredients and those who create them

Rick Stein has always encouraged us to think carefully about the food we eat, to seek out the best-quality ingredients and to cook them simply. In his new series of Food Heroes he is back on the road, travelling around Britain and Ireland, searching out the best produce, from bread to beer and lamb to cheese. He meets the suppliers who emerge as the champions of good food, putting the importance of quality and taste above profit. The book contains over 100 of Rick's favourite recipes, many of them traditional, all of them with his own special spin. Guaranteed to open your eyes to the wealth of produce available on your doorstep, Rick Stein's Food Heroes: Another Helping is both an inspirational collection of recipes and a delightful celebration of British and Irish ingredients and those who create them.

Inspired by his gastronomic journey through the idyllic waterways of Southern France, Rick Stein's French Odyssey explores French culinary tradition - perfect for aspiring cooks everywhere. Beginning with a diary of his trip and then divided into 6 chapters, with classic recipes at the back, the book is illustrated throughout with stunning food and location shots. Rick's culinary tour on an ancient barge takes him along the Canal du Midi from the Atlantic to the Mediterranean. His final destination is a little restaurant near Marseilles where several years ago he had the best seafood lunch imaginable. Along the way he samples regional foods from country stew in Castelsarrasin to the Montaine Noire hams of Castelnaudary. Further south he stops over in the Languedoc wine region and samples local delicacies before heading towards Marseilles via the Canal du Rhone. With over 100 recipes, Rick's gastro-tour will motivate every reader to try French cooking again and again.

Rick Stein has updated and added to his directory of the best food producers, suppliers and retailers in Great Britain and Ireland. The criteria for entry is based on the quality of the produce, assessed by personal testing and experience. The book sets out to encourage readers to explore the small-scale side of food production. With over 2000 entries divided into nine chapters by food type, the suppliers are arranged alphabetically within each chapter by location. Entries show whether suppliers offer direct sales, mail order or internet service and those using local ingredients or traditional methods will be highlighted along with any special awards or accreditations.

Published to accompany Rick Steins ten-part television series for BBC2, this new book starts where French Odyssey left off at the mouth of the Rhone in the port of Marseilles. Reluctantly abandoning his idyllic canal boat, the Anjodi, Rick takes to the public ferry system which plies between the islands and coastlines of the Mediterranean. The thing about filming, says Rick is its always an adventure. I think the main reason Chalky likes going with us is its like one big walk. Its the same for us really pure escapism. At the end of French Odyssey, David Pritchard, Ricks longtime friend and producer, said to camera I know where were going next, I see it all now, its like Ive shot it already. Its the Med with all its wonderful islands all the influences (from other cuisines) like Italian, but also Greek, Arab, Spanish and Turkish. Lots of seafood, great spices lashings of history well a bit of history. Rick and David have now made this culinary journey and sampled the cuisines of Corsica, Sardinia, Sicily, Corfu, Mallorca, the Catalan coast, Turkey and Morocco. Rick was fascinated to discover how varied the recipes were despite using common ingredients such as olive oil, tomatoes, capers, fresh fruit, fish, local wines and so on. The book contains over 100 recipes divided by types of ingredient or types of dish from mezze and tapas to calamari and couscous. Although Mediterranean food is always considered to be very healthy, by virtue of its ingredients, Rick will not shy from luxurious ice creams and sticky pastries and the book will also include basic recipes, accompaniments and sauces. He introduces the book with a diary of his gastronomic journey, recounting the many interesting characters and interesting dishes he discovered en route. The book is stylishly designed and illustrated throughout with specially commissioned food and location photography.

Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. Rick Stein's Seafood, now available in paperback, brings together his knowledge and expertise, and includes 200 of his tried-and-tested recipes. It is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish. The techniques section covers all the main preparation and cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish and seafood - including US, Australian and European fish. The recipe section includes all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross references link all sections.

Having sold over 200,000 copies in hardback, Rick Stein's classic guide to the best of British seafood is now available in paperback. Rick (and Chalky his trusty dog) discover great dishes and small delicacies amongst the tidal estuaries, shingle banks and rocky shores of Britain. Rick travels from the bleak Suffolk coast - where fishermen scrape a living catching cod - to the wild, clear waters of Scotland's lochs bringing back an abundance of stories and imaginative, colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the series. Rick describes the fish-catching and fish-eating traditions of each area as well as details of the local life, legends and literature. He singles out local delicacies and includes six to eight recipes per chapter. Each chapter is illustrated with stunning food and landscape photography and ends with an area map and a guide to a small selection of the best hotels, restaurants, pubs and specialist suppliers (including information on extra locations, not featured in the series).

Britain's number one bestselling seafood cookery author embarks on a world tour of seafood cuisine and creates over 150 fabulous new fish dishes inspired by his travels. Having sold over 80,000 copies in hardback, Rick Stein's bestseller is now available in paperback. Rick travels to some of the world's main centres of seafood excellence, picking up recipe ideas, sampling new ingredients and gleaning new techniques for preparing and cooking fish. Armed with the 'fruits' of this travels, he returns from each destination to Padstow to create his own specially adapted and inspired dishes. Among the places Rick visits on his seafood quest are Chesapeake Bay on the east coast of America where