Böcker av Lindsey Bareham

There s not a recipe here I don t want to eat immediately. - Nigella LawsonRoast Chicken and Other Stories provides an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The cookbook is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's food is always honest and inviting, designed to please rather than simply to impress.

If you're getting bored with your year diet and even more bored with the washing up, this book brings you recipes for suitable comfort food for curling up and enjoying on your own, or feasting with family and friends.

A renowned food writer's personal cookbook for her sons became this classic collection of simple seafood recipes and much more from around the world. When her sons inherited their father's childhood home in a Cornish fishing villageformerly a commercial building for storing and packing pilchardsrenowned food writer Lindsey Bareham decided it was important to record some of the recipes and memories from this extraordinary place. It started as a notebook for her sons, with lists of favorite ways to cook mackerel, monkfish, and sole, as well as how to make mayonnaise to go with the gift of a handsome crab or crayfish. But soon it grew to become this very special book, full of recollections and anecdotes, and fabulous holiday food. Although the setting is of English, Bareham's recipes draw on influences from around the world, including Portugal (Portuguese Cabbage Soup with Rosemary Bruschetta), Italy (Red Mullet Wrapped in Parma Ham with Garlic and Rosemary) and Turkey (Spiced Aubergine Salad with Cumin). There are chapters on eggs, chicken, lamb, vegetables, and, of course, puddings, alongside a wonderful collection of recipes for fish of all kinds. This is a cookbook classic that food lovers will enjoy reading as much as they enjoy cooking and eating it's wonderful creations.