Tess Mallos presents a cultural kaleidoscope with recipes from Greece to Iraq and Yemen to Afghanistan. Choose your favourite lamb dish from an assortment of styles and flavours, or make your own delicious Turkish delights. It is a completely revised and updated version of the original (iconic) ‘The Complete Middle Eastern Cookbook’ first published in 1977. The recipes are simple and straightforward, and designed for the home cook, allowing you to put an ethnic twist to the delicious feasts you serve up at home. Highlight: A glossary to guide you through exotic ingredients.
Kiss your diet goodbye! British chef and TV personality Lorraine Pascale brings you a cookbook filled with 100 baking recipes, from muffins to tarts and bread, this will…
Dedicated to everyone who dreams of leaving their 9 to 5, this book is a burst of colour. Learn how to make marvellous meringues in a variety of flavours and forms. These two Meringue Girls, Alex Hoffler and Stacey O’Gorman, open you to a world of meringues that even the most novice of baker can get stuck into. The duo work in creating desserts with a contemporary twist to them, as well as giving them a world of colour and presentation pizazz. Perfect for gifts and entertaining purposes (as you are always going to get that ‘wow factor’). Look out…
Granted, they’re not as well-known as the classic orange ones, but rainbow carrots are definitely worth incorporating into your cooking! From yellow to purple to reddish-pink, the health benefits…
Pine nuts have a very distinctive flavour – delicate and slightly sweet. Their soft texture is a great contrast to the crunchy brittle, and the mix of sweet and salty adds an unexpected kick to this treat. Salted caramel and rosemary pine nut brittle is perfect for sharing, as you can snap it into as many pieces as you’d like! Recipe by Brigitte Tomma
Sure, cherry tomato and strawberry milkshake with vodka is a very unusual combination beverage, but it’s also a yummy twist of sweet and tangy. This take on a Bloody…
Cooks tip: Add a small handful of strong Cheddar to the potato skins while baking for cheesy skins. Save the potato flesh for roasting or mashed potatoes, or add to casseroles and stews.
Wines with a difference. On the Animal Farm, not all animals are equal. The same is true for wine. The complexities within wine-making go far and wide; some wines…
Recipe by Donna Hay
1. Olive oil “Olive oil is a good-quality oil to cook with and must be used with good quality ingredients”, says Keith Frisley. He uses olive oil for…