Offers delicious dishes in an easy-to-use kitchen-friendly format. This book presents such treats as Mango and Chocolate Mousse, Strawberry Champagne Jelly and Orange Curd Layer Pudding. It contains twenty recipe cards, each with a shopping list of ingredients, easy instructions and a photo of the finished dish.

Features cookery cards from Britain's best chef - Gordon Ramsay. Presenting his dishes in an easy-to-use kitchen-friendly format, this series is for all those who love Gordon's food but don't want to blow the budget on a big glossy cookbook or haven't been lucky enough to receive one as a gift.

Covers almost every area of global food culture, whether singing the praises of offal; playing 'poisson roulette' with the deadly fugu fish in Tokyo; analysing the tea-dunking qualities of some classic British biscuits; or reminding us that a reindeer isn't just for Christmas, but tasty all year round.

Focusing on his favourite produce - the finest fruit and vegetables, fresh seafood, and his choice cuts of meat and poultry, the author shows how to choose, prepare and cook each one for optimum flavour. He offers such recipes as Stuffed Courgette Flowers with Fresh Crab, Lemon Sole Ceviche, Roasted Loin of Pork with a Cider Sauce, and more.

Features 140 recipes for food and drink from across the Caribbean. This book includes Caribbean favourites such as Rice and Peas, Ackee and Salt Fish, Jerk Chicken and traditional Journey cakes, as well as Rustie's own recipes for Caribbean Christmas Cake and the Rumbased Aphrodisiac Cocktail.

Covers the art of making desserts, pastries, candy and breads. This work contains 250 mouth-watering recipes that range from traditional treats such as peach melba, candied apples, and oeufs a la neige to audacious concoctions such as tropical fruit-stuffed ravioli and coconut-encrusted lollipops.

From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, this book introduces you to the basics of Thai cooking. It takes a practical look at preparing and cooking Thai food and takes you on a gastronomic tour of the country and food.

Many people are so worried about straying from exact measurements or ingredients when cooking that they miss the enjoyment and understanding of the process itself. This book encourages us to be more intuitive in our approach and to actually relish the experience of creating a dish.

Reveals the secrets of gastronomy of the author whose cooking has been described as an extraordinary process of creativity, passion, subtlety, indeed genius.

A cookbook that features an attractively designed cover and a foreword by award-winning chef and cookbook author Deborah Madison.

52 Quick Meals to Cook for Family and Friends. Whether you're preparing a Sunday dinner for your family or hosting a festive evening with friends, this book offers 52 seasonal menus for nearly every occasion.

Includes recipes ranging from partridge pie with creamy wild mushroom sauce to melting chocolate souffle with vanilla cream.

Presents 120 recipes from Grand Livre de Cuisine . This book includes a wide range of starters such as pumpkin veloute soup and scallop salad; entrees such as salmon with morels, scampi carpaccio, spicy lamb loin and duck a l'orange; and, side dishes such as pesto pasta and risotto with courgette and parmesan and desserts.

A sumptuous collection of mouth-watering recipes, heart-warming anecdotes and vibrant photography that bring the warmth of Italy to your kitchen table. Blending the character of Frankie Dettori's family's traditional Italian home cooking and the sophistication of Marco Pierre White's world-famous kitchens, this is a feast for all the senses.

From the star of a new generation of television chefs comes a gorgeous collection of recipes that are deliciously indulgent yet healthy.

Real, contemporary Italian food, 'minimally mucked about', from celebrated TV chef, Aldo Zilli.

From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses, poultry and rabbit, meat and game, side dishes, and desserts, this cookbook contains Chanterelle's nouvelle cuisine classics. It is suitable for professionals and the armchair market.

A warm and engaging collection of recipes.

Features 96 recipes including starters, main courses and desserts that are yours for the making; from individual steak & kidney puddings to lobster with champagne sauce. This title helps you to cook like a professional.