Passionate about hummus, Ronen Givon and Christian Mouysset celebrate the versatile and healthy dip.
A true staple of the Middle East and the Mediterranean they venture further afield than your standard supermarket selection to bring out surprising and delicious flavour combinations to tickle the tastebuds.
Enter into Ronen and Christian''s Levantine Kitchen to learn how to make the perfect hummus every time, the ultimate hummus swirl and hummus toppings from different world cuisines to spice them up. As well as this there are recipes for soups, salads and sauces and Mediterranean favourites such as falafel, flatbreads, labaneh, tabouleh and green tahini. With over 60 recipes to impress friends and family with a varied mezze spread, this is an essential for any cookery shelf. Hummus is a star; not just a delicious dip.
Chapters include: The Levantine Kitchen, Making Hummus, Toppings for Hummus, Falafel and Wraps, Soups, Salads, Breads and Sauces, Desserts, Drinks and Quick Snacks. Hummus a lso includes a free-from list to making meal planning as easy as possible.
Where once Scotland dominated the world of whisky, that''s no longer the case. England is just one of many countries now challenging Scotland''s historic lead.
Until recently, England has been a desert as far as whisky production goes. Gin has been widely produced here for several centuries, especially after the accession of William of Orange and Mary in 1688, but whisky was hardly produced at all, and then at the turn of the millennium everything changed.
More and more distilleries here in England, both large commercial ones and micro-distilleries, are exploring new and exciting flavours, and being as experimental as they like. Distillers are free to play around with different grains, shapes of stills and flavour profiles and many of these distilleries are now becoming serious world-class operations, a far cry from the small craft distilleries of even 20 years ago.
This new book tells the exciting story of English whisky as it becomes established as a serious player on the world stage. Covering topics such as how the industry was kickstarted as recently as 20 years ago by the English Whisky Company, how rye is competing with barley as a grain of preference, the importance of sustainability, the use of peat and oak, and the huge increase in high-end tourism, with vast numbers of visitors enjoying learning about English whisky at distilleries up and down the country, from Cornwall to Cumbria. The book includes profiles of nearly 40 distilleries, with descriptions and tasting notes of key whiskies released so far.
The part-time vegetarian who was identified in Sally''s first book, Veggiestan, has become a thing. Great swathes of the population are now eschewing meat for the best part of the week in favour of healthier, vegetable-based alternatives.
The appetite for new ways to brighten your broccoli, add sparkle to your spinach and titillate your tomatillos has never been greater. Since opening her vegetarian cafe within her shop Persepolis, Sally has seen an explosion of interest in her Middle Eastern-influenced vegetarian dishes.
Inspired by the food Sally serves up daily to her hungry customers, this sequel to Veggiestan, ventures a little further from the Middle Eastern shores, deserts and mountain ranges to other continents and beyond... The book still mostly draws on Sally''s experience in Mediterranean and Middle Eastern cuisine, but once again she looks to all parts of the globe for vegetarian recipes (and stories).
Persepolis brings you the most outstanding (and fun) ways of feeding without meat or fish, stopping along the way for a chat with the residents and a bit of sightseeing. 150 new recipes, including more vegan recipes/alternatives, offer a fantastic variety of ideas for the vegetarian cook.
When life gives you lemons you make lemonade. But, what happens when life gives you a stick of rhubarb, a kohlrabi or a cabbage? What do you make then? This book is here to help.
Chef and food educator Ceri Jones gives you 100 easy and delicious seasonal recipes for all occasions. Taking 40 vegetables, from the humble potato to celeriac, Ceri shows you the best ways to prepare them, the tastiest flavour pairings and two or three recipes for a simple supper or side dish for each.
The book is divided into vegetable families, such as brassicas, fungi, pods and leaves, and with each recipe, Ceri provides options for vegetables that can be swapped out with another one in its family - allowing variety and reducing the need to shop for more ingredients so that you can make use of what you already have in the cupboard.
The recipes are easy to scale up if you want to cook for more people and are designed to get on the table with minimal fuss. While vegetables are the stars of the show, the recipes also include seasonal fruits, plenty of fresh herbs, whole grains, legumes, a little meat, fish and seafood, dairy and spices. This is a book that celebrates seasonality, produce, sustainability and, of course, eating more veg. Quite simply, your way of cooking veg and your recipe repertoire will be transformed.
Among the mouth-watering recipes in the book are: Kale and Walnut Pesto Green Lasagne; Kohlrabi Carpaccio with Avocado, Blood Orange and Chilli; Leek, Roasted Pepper and Cheese Toasties; and a Leftover Roasties, Herb and Gruyere Frittata.
Illustrated with photographs of stunning wine landscapes and detailed, maps of key wine countries and regions, this book illustrates and explains the vital connections between wine and its landscape. Fundamental to the understanding of wine is a sense of place knowing which country, which region, which hillside and which vineyard a wine comes from adds enormously to the pleasure of drinking it.
From the raspberry swirl of Zurel and the petticoat-like frills of Weber's Parrot and to the rim of the Mascotte, this book offers informative analysis of a stunning range of specimens, including historical and contemporary varieties. With engaging commentary on each bloom, easy-to-follow advice and glorious photography, Tulips is sure to appeal to anyone who appreciates the majesty of this lovely ower.
For the first time, dessert chef and Happy Endings founder, Terri Mercieca, lets us in on the magic behind their most sought-after ice creams and complementary puddings to give you the tools to create your own versions of their beloved ice-cream sandwiches and desserts that dreams are made of.
Baking might get all the love right now, but it''s time that ice cream claimed its crown as the ruler of desserts...
For Terri, ice cream simultaneously has the power to conjure childhood memories and deliver a taste explosion that stops you in your tracks and floods you with sensory delight. It can offer comfort in both our happiest and saddest moments - she''d even go so far as to say it can be medicinal.
This seemingly simple treat is a result of some of the most complex material science, but this book will be your trusted guide, walking you through the tips, tricks, and techniques to make your own magic, at home. And just like they do at Happy Endings, Terri will show you how to achieve the most moreish and well-balanced dessert with just the right bite.
The Happy Endings Cookbook gives you a full repertoire of recipes including all the elements you could ever need to build your own version of their signature ice-cream sandwiches, alongside impressive sundaes, classic puddings, and tantalizing tarts.
It''s time to lift the lid off ice cream and rediscover the joy it can bring to all of us.
A brand new collection of recipes from Anna Del Conte that make vegetables the star of the show.
Organised in an A-Z format from aglio to zucchina , Anna presents classic dishes alongside her own personalised (many previously unpublished) recipes created throughout her years as a writer. These range from classic recipes to more adventurous dishes including panzanella , parmigiana di melanzane , fiori di zucca fritti and beetroot or pumpkin gnocchi. Whilst Anna embraces classic Italian flavours, she ensures that the vegetable in the dish is at the heart of each recipe in her signature style. This is a celebration of vegetables that praises the flavour and texture of each individual root, squash, herb and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year.
''Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don''t use strawberries in December.'' - Ravneet Gill.
This is a book aimed at chefs and home bakers alike who FEAR baking.The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet''s very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal.
Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards , Chocolate , Pastry , Biscuits , Cakes and Puddings.
So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams (or parfaits ''because parfaits are for when you''re in the shit''), macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.
