La salchicha toscana no es solo para esa barbacoa del domingo, también es un ingrediente excelente y sabroso para preparar el plato principal del almuerzo.
Toscana sausage is not only good for a Sunday barbecue; it is also an excelent and tasty ingredient to be used in the preparation of the main dish for a lunch.
Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer.
Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer.
A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature's Harvest answers the many questions consumers have about various fruits and vegetables.
Filled with delicious recipes and Curtis's infectiously easy-going attitude, Relaxed Cooking with Curtis Stone will end your entertaining stress and get you and your guests into a relaxing mood!
Imagine a garden that is as beautiful as it is productive, that gives you fresh, wholesome, chemical-free food with flavours that go way beyond anything the shops can offer.
More and more people are turning to this healthy and delicious way of eating, but with lots of information about macronutrients and ketosis, it can be hard to know where to begin.
Nuts and seeds are vitamin and mineral powerhouses, offering many health benefits, including keeping your heart healthy, supporting your immune system and keeping your brain in tip-top condition.
Montezuma's Chocolate is famous for its unusual flavour combinations and creative approach, and now this stunning recipe book from founders Simon and Helen Pattinson brings chocolate into the kitchen as a versatile and delicious ingredient in all its decadent glory.
Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home.
One of the The Independent's 10 best storecupboard cookbooks'Take One Tin shows how simple it is to make tasty dinners from basic ingredients such as tinned lentils, sweetcorn and peaches.
Smoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products.
Organised by colour, On the Pulse offers a vibrant selection of classic and contemporary dishes using everything from chickpeas, puy lentils and peas to more unusual pulses such as adzuki, soya and edamame beans.
Fresh produce is a joy: crunchy lettuce, sun-warmed tomatoes, juicy berries - their flavours are immediate - but a winter of those summer flavours preserved, now that's a feeling of satisfaction.
The Lolly Book is full of healthy recipes and foodie flavours with no artificial sweeteners, added flavourings, concentrates or purees - just real fruity goodness.
Alys Fowler takes a fresh look at foraging, encouraging you to look closer to home, from the weeds in your garden to the trees in your street, rather than the fields and hedgerows of the countryside.
Soups are perfect for low-calorie, big-flavour meals and Kathryn Bruton has created a range of skinny soups to suit everyone, whether they want something warming and comforting, invigorating and revitalising or wholesome and satisfying.
Salads are perfect for big-flavour meals, but pre-made ones are often covered with sugary dressings and full of preservatives for extended shelf life, so Kathryn Bruton has ramped up the health-factor with her range of skinny salads to suit everyone, whether they want something warming and comforting, refreshing and revitalising or all-out wow.
Sweet cherries, juicy oranges, succulent strawberries, tongue-tingling limes - everyone has a favourite fruit, though too often many of us just eat it as it comes, or stick to classics such as apple crumble.
From traditional toffee, fluffy clouds of marshmallow and creamy maple and pecan fudge to sherbet with lolly dippers, the recipes in Sweet Things are the stuff of childhood dreams.
Every day there are mouths to feed and meals to cook and yet of course this is often just one in a very long list of tasks that also need to be accomplished and so it's no surprise that the perennial question 'What's for dinner?
Dishes with names such as Beef Carpaccio with Red Wine Octopus and Sweet and Sour Onions may seem like they belong firmly in the world of classy restaurants, but in this book Glynn Purnell breaks down the kitchen door, sharing his secrets with the home cook - then invites you to stay for the after party.
In 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat - and to make it easier for us all to do so.
