Accompanies a second cracking BBC TV series.

Aims to give confidence to the ordinary home cook by providing hundreds of recipes and menus and by encouraging the reader to see cooking in context and, most importantly, to acquire a real understanding. Coverage includes kitchen basics, children's food, everyday cooking, weekend lunch and the last minute dinner party.

Containing over 300 recipes and more than 200 photos, this title talks about families and food, about public holidays and private passions, and about how to celebrate the small pleasures. It includes almost everything from Christmas, Thanksgiving, Hanukkah and Eid, to Passover and Easter; from Meatless Feasts to Midnight Feasts, and more.

A collection of uncomplicated, fresh recipes that are easy to make after a busy day at the office, fun to linger over at weekends or to make with the kids, dreamy to look at and delicious to eat. Recipes include late breakfasts, party food, TV dinners, trailer trash and indoor picnics.

In this collection of recipes Gary Rhodes has modernized and enhanced many classic dishes. Recipes include new versions of favourites such as steak and kidney pie and cauliflower cheese, as well as such desserts as chocolate treacle sandwich and caramelised apples.

This volume is not about being a goddess, but about feeling like one. Nigella shows that there can be more feelgood mileage from running up a tray of muffins or baking a sponge cake than in almost any other cooking - and that it's not actually hard.

Combines bold flavours and fresh ingredients within simple recipes.

Provides an introduction to Shakespearean food culture. This book contains a collection of more than 180 recipes from Shakespeare's world. It groups recipes on particular types of food, such as fish and seafood, pork, vegetables, beef and veal, and beverages. The recipes are accompanied by modernized versions for contemporary cooks.

A collection of over 500 traditional recipes, ranging from starters to puddings. This work aims to provide a source of the best of traditional British cooking. It also includes the historical background for some of the key dishes within the book.

From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. This book celebrates various aspects of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the ice cream.

A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams.

This beautiful celebration of Scotland and Scottish food presents a fascinating guide to the culinary heritage of an ancient country and an authentic collection of over 150 best-loved recipes.

Provides simple and accessible recipes for your family and any guests you might have round for dinner. This work includes information on the equipment that you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping.

In this work Gary Rhodes 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.

This cookbook contains recipes by Annie Bell, winner of the 2003 Guild of Food Writers Journalist of the Year.

Contents: Dumplings, turnovers, pasties, calzones, empanadas, piroshki and more international classics; Yeast dough, pastry dough's and ready-made dough's for wrappers; Savoury meat, poultry, seafood, cheese, vegetable and herb fillings; Sweet fillings for dessert and breakfast pockets; Mix and match fillings and dough's for thousands of variations; Complete directions for making five sizes of ...

Inspired by the excitement and simplicity of childhood, Tessa has brought together recipes based around colourful, pure fresh ingredients.

Contains over 150 recipes for dinner parties, including: prosciutto and cannelloni bean soup; three-cheese pate with pecans; bloody Mary crab salad; spiced mushroom bruschetta; lamb cutlets with sundried-tomato and chilli couscous; and hot chocolate rum.

Offering handy tips and advice to help get the most out of desserts, this volume features double-page spreads on particular ingredients and recipes.