Regional Food

Covers 80 recipes from the Asian kitchen taken from Chinese, Thai, Vietnamese, Japanese and Indonesian cuisines. It includes a glossary of the ingredients and techniques with pictures of the Asian ingredients. It helps you learn how to cook the favourites from spring rolls to prawn toast, sushi, wok dishes, and the perfect sticky rice.

"Chinese Cookery" is Ken Hom's timeless collection of over 150 recipes. These classic dishes have been passed down from generation to generation and follow the Chinese rules of balance to ensure a harmony of colour, texture, aroma and flavour. Recipes include old favourites such as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken.Although Ken emphasises the need for authentic ingredients and good cooking technique, these are everyday recipes - simply written and easy-to-follow, and they are all infused with Ken Hom's infectious enthusiasm for the cuisine plus helpful tips for the home cook. Packed with indispensable information on ingredients, equipment and preparation techniques, "Chinese Cookery" is beautiful, authentic and clear, and remains one of the most popular and inspirational Chinese cookbooks ever published. Ken Hom is the world's greatest authority on Oriental cuisine and "Chinese Cookery" has sold over 1 million copies since it was first published.

ISBN: 9781846076053

Foreword by Ken Hom: As more and more people cook with Chinese ingredients and as Chinese flavours have become increasingly popular, much confusion has arisen about what ingredients to buy, how one should look for them, and which brands are the best. Thanks to Deh-Ta Hsiung's encyclopaedic survey of Chinese ingredients and their use in the Chinese kitchen all will now become clear. Many of the ingredients called for in the recipes in this book can now be obtained from ordinary supermarkets, and Chinese grocers and supermarkets worldwide will stock the rest. Using the ingredients as his starting point, Deh-Ta Hsiung demystifies the Chinese culinary art and its traditions and in the process he brings to us recipes renowned for their accessibility and irresistible deliciousness. Under his skilful instructions and guidance, you will be rewarded in your search for the most authentic Chinese ingredients. Whether you take it with you shopping or savour it at home,this bold and unique cook book with its great wealth of information and photographs will guide you clearly and simply through the thicket of ingredients readily available in supermarkets and Chinese grocers today. Then, suitably informed, you will be able to achieve the same results as good Chinese cooks everywhere. I trust this major culinary work from the masterchef himself will be a proud companion to your Chinese cookery books as well as becoming a standard reference. COVER PRICE £14.99

ISBN: 9781856267021

A BARGAIN TITLE

With once-exotic ingredients now readily available, eating around the globe has never been so easy. Spicy curries, mouth-watering pizzas and chargrilled kebabs are all at the top of our favourite food lists, so whether you want to re-create food eaten on your travels, or just be inspired to try something new, olive 101 global dishes has classics from every country. From Moroccan tuna kebabs with couscous, to Five spiced roast duck breast and Lamb saag, with this collection of recipes we've got it covered. Each recipe is accompanied by a full-colour photo so you can cook with complete confidence. Olive is the magazine for modern foodies. As well as easy recipes, restaurant reviews and foodie travel guides, olive features the food issues that matter, insider shopping advice, unpretentious wine recommendations and respected columnists such as superchef Gordon Ramsay and MasterChef's John Torode. Find out more at www.olivemagazine.co.uk

ISBN: 9780563539032

Covering everything from snacks and starters to main meals, desserts and drinks, this selection of over 100 Indian recipes for every day as well as special occasions contains contemporary and stylish food that can all be cooked in under half an hour.

ISBN: 9780753712610

Covering everything from snacks and starters to main meals, desserts and drinks, this source of ideas for quick and easy Italian cooking collects contemporary and stylish food that can be cooked in under half an hour.

ISBN: 9780753712603

Whether you want to whip up the most incredibly simple, yet delicious meal, or indulge in a gastronomic feast, pasta covers it all. This amazingly versatile ingredient allows infinite variations - of the pasta itself, as well as the sauces and stuffings. From the smooth creaminess of pappardelle with salmon and saffron sauce, to the tangy bite of tagliatelle with chicken, lemon and basil; from the comforting heartiness of pancetta and mushroom carbonara, to the fiery punch of penne with anchovies, olives and chilli, the flavours, textures and aromas are always utterly intoxicating. "The Big Book of Pasta" gives you a superb collection of delicious pasta recipes, all of which are easy to follow and simple to make. The book explains how to make your own fresh pasta and the basic sauces, and covers stunning recipes for side dishes and soups, meat and fish dishes and, of course, vegetarian meals. Whether you're cooking a large dinner for your family and friends, or just a simple supper for yourself, you'll find a delicious array of options, from simple and traditional recipes to exquisite and innovative ones. For beginners and more experienced cooks alike, this is the onestop bible for pasta lovers.

ISBN: 9781844833788

The map of England bears names which used to resonate through kitchens in the land: Colchester, Cheddar, Hereford, Swaledale, Bath, Lincoln, York, Wensleydale - the list goes on. England has more breeds of livestock, fruit cultivars and vegetable seeds to its credit than any other country in the world. Sussex, for example, was known for its cockles, herrings, truffles, seakale, cabbage, alongside its middlehorn beef, Southdown mutton and Tipper beer. We tend to think that our native food has disappeared off the map completely - and in some cases it is undoubtedly endangered. But, Marwood Yeatman shines a light on what remains, and highlights what could endure. His quest to find the 'last food' in England leads to his discovery of the last domestic faggot oven in use; the undertaker-cum-butcher who roasts his own oxen; the fisherman who regularly takes his life in his hands to catch oysters; green top milk being made deep in the forest; crayfish facing extinction; four types of English butter. This book is a wonderful voyage of discovery - an invitation to cook without recipes, travel without guides, and find history without museums. Take time to read about our fertile food heritage and the map of England will never look the same again.

ISBN: 9780091913977

Even if it is raining outside, this little book of sunshine will help lift the gloom with a wealth of comforting, cheerful dishes to keep the summer atmosphere alive. All tried-and-tested by Britain's top-selling BBC Good Food Magazine, these recipes are guaranteed to be packed full of intense flavour. With full-colour photography to accompany every dish and a practical ingredients list of Mediterranean authentics and easy-to-find alternatives, this really is a must-have summer cookbook.

Helps you cook up classic sauces like pesto and puttanesca, quick options like tuna with lemon and capers and sauces to impress such as scallops with creme fraiche and dill. This title also helps you discover which pasta works best with which sauce. It features recipes that are arranged by ingredient.

Lindsey Bareham has created the definitive word on Pasties. This little book contains many variations on the humble pastie. It includes traditional recipes and unusual recipes from around the world, in fact wherever the Cornish miner went... so did the pasty! Contains contributions from celebrity cooks such as Rick Stein, Antony Worrall Thompson and Mark Hix.

Sauces can be daunting for even experienced cooks, but Paul Gayler - with his passion for truly original food - leads us gently through the potential minefield. Paul is renowned for taking fantastic flavours from around the world and translating them in tempting, approachable recipes and in this new book he shows how to make over 200 sauces simply and without fuss. While paying due attention to the traditional, he always encourages us to try something different - such as blueberries instead of redcurrants in Cumberland sauce or mint rather than parsley in chimichurri. Those with a sweet tooth will also find plenty to delight them, with delicately vanilla-flavoured creme anglaise, luscious fruit coulis and lip-smacking chocolate sauces.

ISBN: 9781856268004

A must-have, evocative new cookbook containing over 130 of Rick's best-loved recipes Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast. Chapters are organised by region: healthy salads inspired by the Californian ocean, sumptuous starters fit for French cuisine, modern light lunches such as Japanese sashimi and Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world. There are classic treats such as Toad-in-the-hole with porcini mushrooms and onion gravy, staple fish masterpieces such as Poached sea trout with sorrel hollandaise, and tasty favourites from your treasured holiday destinations: Seafood Paella, Goan Curry, Welsh Cawl and Clam Chowder. All this, plus a delicious range of puddings including Hot bread pudding with armagnac sauce, Lemon Possett and Poached pears with mulberries and mascarpone ice cream. With brand-new recipes and a fresh design, Coast to Coast contains Rick Stein's most popular dishes drawn from many years of travelling the culinary globe. Easy to follow and quick to inspire, this cookbook will bring all the flavour of the coast into the comfort of your own home.

ISBN: 9781846076145

OCTOBER 2008

Cooking Chinese food at home has never been easier - all you need are these wonderfully easy-to-follow recipes and a decent wok. Kylie Kwong's philosophy is to use the freshest produce and cook it simply to make the most of the clean flavours. All the necessary ingredients are readily available and Kylie's recipes are friendly and straightforward. In no time, you'll be cooking everyday favourites like Sweetcorn Soup and Prawn Fried Rice on weeknights and exciting feasts of Sichuan Chicken Salad, Prawn Wontons, Crispy-Skin Runny Eggs and a perfect Sweet and Sour Pork for the weekend. Enhanced by inspiring photographs of all the finished dishes, and with step-by-step pictures to guide you through their preparation, "Simple Chinese Cooking" will never be far from your kitchen. COVER PRICE £25.00

ISBN: 9780718149529

A BARGAIN TITLE

This work talks about all the rich flavours of Spanish cooking but low in fat, salt and sugar, for guilt-free enjoyment. It includes over 80 healthy and delicious Spanish recipes ranging from classic favourites to modern ideas and variations. All of the recipes are easy to follow and quick to prepare, which makes them perfect for both after-work suppers and entertaining. With "Fresh Spanish" you and your family can enjoy a healthy, balanced diet. This beautifully illustrated cookbook is packed full of recipes for tapas desserts and delights, with all amazing spices and flavourings of Spain.

ISBN: 9780600614883

This is a wonderful sourcebook for over 200 traditional recipes from all over the British Isles. All the recipes can be made with a minumum of fuss, using generally available fresh foods and store cupboard ingredients.

ISBN: 9781840385489

Whether you want to cook a quick and nutritious family meal or impress with a spectacular dinner party, "Yan-Kit" teaches you how to chop, slice, stir-fry, steam, roast and braise fantastic authentic Chinese food. Find out how to master the equipment and techniques that will enable you to turn exotic ingredients into fabulous food. Try over 140 step-by-step recipes for all kinds of dishes drawn from China's regional culinary traditions, from Sweet and Sour Pork to Cantonese Fire Pot and Bean Curd Puffs, with clear guidance on how to prepare and cook each dish. Get chopping - tasty results guaranteed every time!