Twelve new amateur bakers are ready to rise to the Great British Bake Off challenge. While they don their aprons, adjust to their new ovens, and get used to baking in a tent, this book takes you through the challenges from the series and shows you how to achieve baking perfection. Throughout the book, Mary and Paul are on hand with expert advice and practical tips to help you create perfect cakes, biscuits, breads, pastries, pies, and teatime treats every time. Each chapter begins with a specific baking skill, which, once mastered, allows you to tackle Mary and Paul's technical challenges, as seen on the show, with confidence. There are over 120 recipes in this book, including traditional British bakes and imaginative twists using classic ingredients, as well as the best contestant recipes from the series. There is plenty to challenge keen bakers here, from brandy snaps to elaborate pastries, pavlovas to iced celebration cakes, and with a sensuous and yet practical design and full-color, step-by-step photography, this really will become the baking book that you will turn to for years to come. Includes metric measures and conversion chart.
- More than 75 recipes for classic Irish food, plus fun foods for St. Patrick's Day entertaining.
- Shepherd's Pie, Corned Beef and Cabbage, Potato and Leek Soup, and Irish Soda Bread.
- Irish-inspired treats like White Chocolate Shamrocks, Celtic Knots, and Leprechaun Cupcakes.
- Includes more than 60 full-color photos.
Jane Austen wrote her novels in the midst of a large and sociable family. Brothers and sisters, nieces and nephews, friends and acquaintances were always coming and going, which offered numerous occasions for convivial eating and drinking. One of Jane's dearest friends, Martha Lloyd, lived with the family for many years and recorded in her "Household Book" over 100 recipes enjoyed by the Austens. A selection of this family fare, now thoroughly tested and modernized for today's cooks, is recreated here, together with some of the more sophisticated dishes which Jane and her characters would have enjoyed at balls, picnics, and supper parties. A fascinating introduction describes Jane's own interest in food, drawing upon both the novels and her letters, and explains the social conventions of shopping, eating, and entertaining in late Georgian and Regency England. The book is illustrated throughout with delightful contemporary line drawings, prints, and watercolours.Authentic recipes, modernized for today's cooks, include:
- Buttered Prawns
- Wine-Roasted Gammon and Pigeon Pie
- Broil'd Eggs
- White Soup and Salmagundy
- Pyramid Creams
- Martha's Almond Cheesecakes
In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple "Broccoli Salad" to the engagingly esoteric "Game with Tomato and Chocolate Sauce." Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for "Cassoulet," "Chicken Gumbo," and even Dr. William Kitchiner's 1817 version of "Bubble and Squeak" (fried beef and cabbage). Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.
Traditional Wheaten Bannocks and unusual Sair Heidies both can be found in A Little Book of Scottish Baking. For those unfamiliar with the rich baking traditions of Scotland, Wheaten Bannocks were once a daily staple of the national diet before white flour became widely available. Sair Heidies, or "Sore Heads," reflect the Scottish sense of humor. The straight-sided cakes are wrapped in paper "bandages" and have domed, crusted heads with lump sugar on top, representing "aspirin." Recipes for a wide variety of baked treats are included, ranging from the simple, nourishing scones and oatcakes once baked in farmhouses to the sophisticated confections turned out by the ancient Incorporation of Baxters in Edinburgh.
Author Marion Maxwell presents the finest collection of recipes for baked goods that would fit into this little book, which is colorfully illustrated by Catherine McWilliams. Whatever your cup of tea, A Little Book of Scottish Baking is sure to offer the perfect complement to your beverage of choice.
In the national bestseller Below Stairs, Margaret Powell told readers what it was really like to work in the great houses of England. In Margaret Powell's Cookery Book, she gives readers a closer look at the world inside the vast kitchens of these great houses. It's an eye-opening and mouthwatering snapshot of that world. The upstairs dining room always demanded the best of Continental cuisine and, cooking downstairs, Margaret Powell obliged. Her cookery book is a firsthand account of the way English people cooked and dined in the early twentieth century when houses like those in "Upstairs, Downstairs" and "Downton Abbey" were fully staffed and running like clockwork. Describing kitchen equipment such as the black ranges that had to be shined daily, the fancy moulds that needed screen covers to keep out the flies and tubs of ice that were used instead of refrigerators, she tells readers just how big a job it was to keep the upstairs dining table abundantly filled. Giving away the secrets of the manor, she presents more than 500 recipes, from the simple to the sophisticated. Divided into chapters such as Hors d'oeuvre, Soups, Fish, Entrees, Roasts and Meat Dishes, Savouries, Puddings and others, she shows readers today what it was like to eat well, if you were a member of England's upper class. Classic, but simple, dishes such as Shepherd's Pie and Roast Chicken Stuffed with Herbs alternate with sophisticated fare and long-lost recipes like Potatoes a la Florence, Rabbit Pilau, Compote of Snipe, Sardines a la Bombay and Queen Mab Pudding. With her trademark wit and gimlet eye, she tells readers what it was like to cook for her "betters" but she also states one thing proudly--"Food is more than just food. I like it be prepared and cooked well, and I like trouble taken over it." Behind every well-fed family like the Crawleys of "Downton Abbey" or the Bellamys of "Upstairs, Downstairs" was a cook like Margaret Powell and, now, she invites readers everywhere to the feast.
Your favorite star from The Great British Baking Show, Mary Berry, is back This inspiring recipe book is filled with dozens of delicious dishes with easy step-by-step instructions to make the perfect dish every time. Mary Berry Cooks to Perfection is filled with a broad range of new and foolproof recipes for everyday cooking as well as special occasions. With Mary's help, you will learn how to make each meal in the book extra special Simply follow her tips and tricks in the kitchen to get the perfect results, every time. Just as she does
Cook to Perfection with Mary Berry Have you ever wanted to cook salmon that melts in your mouth? Or cook a steak to the perfect shade of pink? How about a cake that's both springy and moist? Now you can In this delightful recipe book, Mary will introduce you to key techniques for recipes that won't flop. Stunning photographs and easy to follow instructions illustrate each stage of cooking, making this recipe book ideal for cooks who are just starting out. This cookbook draws on Mary's many years of experience and will teach you all about those small details that make a difference in the kitchen. From the secret to making the perfect ham from scratch, baking featherlight muffins, and the key tips to creating super-crunchy dessert toppings.
Featuring 130 delicious recipes--from Kerrygold Butter-Poached Lobster with Parsnips to Irish Stew, Shepherd's Pie, and Mam's Apple Pie--My Irish Table draws on Armstrong's Irish upbringing as well as his professional experience and French culinary training. In his hands, Irish food is comforting yet elegant, rustic yet skillful, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.