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The Mediterranean Family Table
￥166.09
Tutti a tavola—All to the table with this bounty of Mediterranean recipes to try, savor, and gather aroundTo help his patients improve their health, Dr. Angelo Acquista began "prescribing" them recipes for nutritious and flavorful home-cooked meals prepared with ingredients key to the Mediterranean diet. The Mediterranean Family Table combines his medical experience and Sicilian roots to outline the guiding principles of the Mediterranean diet and takes it one step further with a collection of easy, wholesome, and delicious recipes the entire family will love.From purees made with fresh vegetables that will tempt the taste buds of bambini—and can serve as easy sides for the rest of the family—to recipes tailored to meet the special nutritional needs of children and seniors (highlighted by icons for easy reference), this well-curated collection of recipes will allow you to:Reinvent classic recipes by replacing mayonnaise and butter with heart-healthy olive oil in dishes like Mediterranean Potato Salad and Olive Oil Mashed Potatoes Discover good-for-you Mediterranean greens in kid-approved recipes like Orecchiette with Bread Crumbs and Broccoli Rabe, and Swiss Chard and Cannellini Beans alla Alessandra Create your own "Sunday Supper" family tradition with recipes like Quick and Easy Tomato Sauce and Mama's Meatballs with PastaThe Mediterranean Family Table contains a wealth of helpful information, including how to make healthier eating choices; instill good habits in kids that will last a lifetime; and buy, store, and cook ingredients fundamental to the Mediterranean diet. Anecdotes from Acquista's family history are woven throughout, as well as stories of growing up near the Mediterranean Sea, and the techniques he uses to incorporate what he learned from his Sicilian upbringing into his busy, landlocked, modern family life. Buon appetito!
The Vitamix Cookbook
￥166.16
The must-have cookbook from the chefs at VitamixFor the nearly one-hundred-year-old, family-run Vitamix company, health and vitality are in the name. The Vitamix Cookbook will change the way you think about ingredients by showing you how to incorporate more whole foods into your diet through delicious, easy-to-make recipes using a Vitamix blender. For these dishes, you can really use whole ingredients to make complete, satisfying meals in minutes. Blend the pineapple core, too fibrous to chew, into a refreshing Coconut-Pineapple Sherbet. Puree the whole tomato into Farmers' Market Marinara Sauce and use the sauce on top of homemade Polenta Pizza made from freshly ground cornmeal. Each of these 250 recipes relies on nutrient-dense whole foods, and with decreased prep time from blending, most come together in less than 30 minutes. By using the Vitamix to combine the flavors and nutrients in whole foods, you can improve your diet without sacrificing flavor or convenience. You will discover how to: chop vegetables in seconds for a savory soup that heats itself during the blending processmix your own flours and make bread doughmake innovative sauces and dressingsgrind fresh nut butterswhip up fresh juices, smoothies, nut milks, and even cocktailsand much more"With health, we have wealth!" Vitamix founder William Grover Barnard declared, and the immeasurable value of good health is reflected in every recipe in this book. Written by Jodi Berg, a fourth-generation member of the Barnard family and the Vitamix president and CEO, The Vitamix Cookbook includes dozens of gluten-free, vegetarian, and vegan recipes, as well as inspiring success stories of a whole foods lifestyle. It is the essential cookbook for longtime Vitamix users—or anyone just discovering the marvels of the machine that has transformed the lives of home cooks for generations.
Bergdorf Goodman Cookbook
￥196.59
A fully illustrated collection of more than one hundred recipes from Bergdorf Goodman's renowned BG Restaurant, with contributions by fashion industry tastemakersBG Restaurant, located on the seventh floor of Bergdorf Goodman, with its sublime pale-blue and cool green interior and sweeping view of Central Park, is a legendary destination—a ritual part of the shopping experience at this singular luxury emporium for many, a regular gathering spot for members of the fashion community, and a coveted dining experience for visitors to New York City who want to sample its splendid afternoon tea service or addictive Gotham Salad.The Bergdorf Goodman Cookbook publishes for the first time a full range of the restaurant's renowned offerings, from the sparkling Passionista cocktail to the irresistible Lobster Mac and Cheese to The BG, its luscious signature chocolate-hazelnut dessert. Accompanying these perennial favorites from the BG menu and seasonal specialties are recipes contributed by fashion insiders. Designers, editors, writers, stylists, and Bergdorf Goodman's own Linda Fargo and Betty Halbreich all share personally beloved dishes. With a foreword by Hal Rubenstein and illustrations by Konstantin Kakanias, The Bergdorf Goodman Cookbook is a carefully curated and charmingly presented collection of recipes that will delight both discerning fashion and food lovers alike.40 full-color illustrations throughout
Good Luck Life
￥88.56
Good Luck Life is the first book to explain the meanings of Chinese rituals and to offer advice on when and how to plan for Chinese holidays and special occasions such as Chinese weddings, the Red Egg and Ginger party to welcome a new baby, significant birthdays, and the inevitable funeral. Packed with practical information, Good Luck Life contains an abundance of facts, legends, foods, old-village recipes, and quick planning guides for Chinese New Year, Clear Brightness, Dragon Boat, Mid-Autumn, and many other festivals.Written with warmth and wit, Good Luck Life is beautifully designed as an easily accessible cultural guide that includes an explanation of the Lunar Calendar, tips on Chinese table etiquette for dining with confidence, and dos and don'ts from wise Auntie Lao, who recounts ancient Chinese beliefs and superstitions. This is your map for celebrating a good luck life.
Surprise-Inside Cakes
￥168.43
It's what's inside that counts! Surprise your friends and family with these stunningly inventive cakes, including easy-to-follow instructions that even a beginner can master.For Amanda Rettke, founder of iambaker.net, every cake is a gift to be shared, a special treat that should be lovingly prepared and intriguingly designed—from the inside out. Whether it's a striking all-white cake with a secret rainbow heart baked inside, a birthday cake complete with a surprise balloon in the middle, or the gorgeous rose cake that took the blogging world by storm, Amanda's creations are downright revolutionary—and tons of fun! In Surprise-Inside Cakes, she gives us fresh new ways to enjoy life's greatest occasions, with themes and cakes including: Celebrating Family—Stripe Birthday Cake, Paw Print Cake, Rainbow Cake Celebrating You—Leopard Cake, Herringbone Cake, Cowboy Boot Cake Celebrating Love—Kiss Cake, Ring Cake, Sunset Cake Celebrating Holidays—Jack-o'-lantern Cake, Rudolph Cake, Holiday Candle Cake Celebrating Life—Football Cake, Cherry Cake, Smiley Face CakeFeaturing a few classic favorite cakes from her blog and more than forty brand-new cakes—along with her easy-to-follow instructions and step-by-step photo tutorials—Surprise-Inside Cakes shows you how to replicate these incredible designs in your own kitchen.To make these dazzling cakes, you can start with one of Amanda's delicious, foolproof recipes for cakes and frostings, or use a boxed cake mix or favorite family recipe. With tips on how to bake a level cake, tricks using household items such as rulers, biscuit cutters, and cookie cutters to carve and shape cakes, and Amanda's simple yet stunning frosting and decorating ideas, you'll not only be re-creating these amazing cakes for occasions large and small, you'll soon be using her techniques to create your own surprises!And your friends and family will be thrilled and delighted when a beautiful cake opens to reveal a special gift inside.
How to Love Wine
￥94.10
For many people, wine is an anxiety-inducing mystery as arcane as quantum physics, and with so many varieties, it's difficult to know what to choose. As New York Times wine critic Eric Asimov argues, that puzzling uncertainty often prevents people from buying and ordering wine, depriving them of an exquisite, deeply satisfying experience.In How to Love Wine, Asimov examines why the American wine culture produces such feelings of anxiety and suggests how readers can overcome their fears and develop a sense of discovery and wonder as they explore the diversity and complexity of the world of wine. With warmth, candor, and intelligent authority, Asimov interweaves his professional knowledge and insights with engaging personal stories of his love affair with wine, a lifelong passion that began when he was a graduate student on a budget.In a direct, down-to-earth manner, Asimov discusses favorite vineyards, wine's singular personalities, the "tyranny of tasting notes"—those meaningless, overwritten wine de*ions that often pass for criticism today—and current wine issues.Throughout, he incorporates in-depth discussions of beautiful wines, both easy to find and rare, and pays special attention to those that have been particularly meaningful to him. Thought-provoking and enjoyable, How to Love Wine will help diminish readers' anxiety, bolster their confidence, and transform them into true wine lovers.
Made in Marseille
￥182.47
Marseille, once notorious for its assorted mischief, has recently experienced a cultural renaissance, establishing it as a Mediterranean capital of film, fashion, music, literature, and, most assuredly, cuisine. From the city's beloved, world-famous bouillabaisse to enticing émigré flavors to venerable street treats to classic and contemporary Provencal bistro fare, this culinary crossroads, the Paris of Provence, offers an exciting array of tempting foods that, while global in scope, have a folksy, made-in-Marseille personality. Join Daniel Young, author of The Paris Café Cookbook, as he explores the authentic flavors of France's oldest city, its great southern gateway, extending from the Marseille of antiquity, found intact in the limestone cliffs of the rocky coastline, to the Marseille of romantic intrigue, still apparent in the labyrinthine passageways of the historic Panier quarter, to its storied center, the Vieux Port. Of course there's bouillabaisse: an entire chapter on this legendary fish stew-soup, including rustic, home-style Marseille recipes adapted so they can successfully be made with North American fish—not entirely authentic but wholeheartedly delicious. There are many other definitive fish recipes from this seafood lovers' paradise as well, including the legendary pan-fried calamari with parsley and garlic from Chez Etienne and the foolproof formula for grilling fish from the Restaurant L'Escale. In addition, there are aromatic appetizers, traditional and newfangled desserts, savory pastries, meat and chicken dishes, and hearty vegetable stews, all prepared with the building blocks of the healthful, French-Mediterranean diet: olive oil, garlic, tomatoes, zucchini, fennel, eggplant, artichokes, olives, basil, thyme, rosemary, bay leaves, almonds, figs, and honey.It's a full cookbook, offering 120 recipes and also a remarkable portrait of France's "Second City." With evocative black-and-white photographs by Marseille native Sébastien Boffredo, Made in Marseille is a lively panorama of the food, flavors, culture, and mystique of France's vital and fascinating cosmopolitan seaport.Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
The Bistros, Brasseries, and Wine Bars of Paris
￥140.08
You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine barIn his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries. Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe–restaurant providing continuous service and rough–and–ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them. Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with Béarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians – the real and everyday Paris – with local flavor, style, sophistication, personality, and attitude.
Chez Panisse Fruit
￥193.79
In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.
Cooking for Two
￥138.41
Tea for two. That's what it's all about, rightSo how come every recipe you pick up says "serves 4 to 6"Or more! What do you do when you want macaroni and cheese, but don't want to be reheating it for three nightsOr a couple of cookies, but don't want to be tempted by two dozen sitting on the counter all week?Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today's tastes like Pork Satay Salad and Snapper Fillets Sautéed with Orange and Pecans. Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead. The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons.Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day. With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there's-nothing-in-the-house-so-let's-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week.It's just two perfect.
Spring Gatherings
￥112.38
When warm rains give way to vibrant crocus blooms, it's time to step outside and enjoy the bounty of spring. From succulent strawberries and apricots to savory green garlic and vidalia onions, Spring Gatherings finds inspiration in the season's freshest ingredients. Award-winning cooking instructor Rick Rodgers captures spring's finest flavors in dozens of easy and elegant recipes. Start off a dinner party with Roasted Artichokes with Green Garlic Goddess Dip or Vidalia Onion Soup with Cheddar Toasts. Impress your friends with a main course of Duck Breasts with Rhubarb-Cherry Chutney or Marinated Grilled Pork Chops with Apricots. Finish the meal with tangy and refreshing Strawberry Mousse and your guests may never leave!You'll also find Rick's favorite recipe for luscious Hamantaschen, perfect for filling the cookie jar, and a complete menu for an Easter feast featuring Roast Rack of Lamb with Mint Béarnaise and Coconut Tres Leches Cake. There's no better way to usher in the season than by sharing a hearty meal with family and friends. With mouthwatering recipes and beautiful color photographs, Spring Gatherings will bring the fragrance and beauty of spring to your table all year long.
More Diners, Drive-ins and Dives
￥121.80
Join New York Times bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America!Guy Fieri strikes again with More Diners, Drive-ins and Dives, giving you a road map to road food that's earned its culinary citizenship in "Flavortown." Join Guy on a cross-country noshing parade, mapping out the best places you've never heard of—more than fifty establishments off the beaten path. Compete in a (no hands) apple-pie-eating contest at Bobo Drive-In in Topeka, Kansas, dip your taste buds in Sweet Spicy Love sauce at Uncle Lou's Fried Chicken in Memphis, Tennessee, and get a load of the killer four-cheese mac-and-cheese at Gorilla Barbeque in Pacifica, California. Filled with Guy's hilarious voice and rampant enthusiasm for these hidden culinary gems, More Diners, Drive-ins and Dives is the perfect book for lovers of the American food scene and fans of Triple D.
Molto Gusto
￥167.88
The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home.Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti. Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas.Looking for something a little lighterTry the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette.Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home.
Slim and Scrumptious
￥138.41
How would you like to eat rich, flavorful, healthy food at home and not worry about calories?Today show nutritionist Joy Bauer has helped millions of people improve their health, and now she wants to improve their home-cooked meals as well. Tired of the misconception that you have to dine out to eat delicious food, Joy proves in Slim and Scrumptious that not only can you eat fresh, rich, and filling food, but that it is quick, affordable, and easy, too! Slim and Scrumptious features more than seventy-five recipes for every meal and every taste. Whether you want Double Chocolate Pancakes or Eggs Benedict for breakfast, Sesame Chicken Tenders or Spicy Pork Tacos with Sassy Slaw for lunch, or Spice-Rubbed Flank Steak with Chimichurri and Creamy Spinach for dinner, Joy shows you that classic, rich food can still be made to taste great with just a fraction of the fat and calories. She also includes fun snacks, desserts, and appetizers that will keep you satisfied all day long, such as Cinnamon Cheesecake Fondue, Frozen Hot Chocolate, and Banana Pecan Bread. With every recipe, Joy helps you stretch your food and cooking dollars for everything from a fast and easy family meal to a relaxing and romantic dinner for two. These meals are so amazingly delicious, no one (but the chef!) will ever know that they're healthy, too.
Are We Having Any Fun Yet?
￥166.09
For over twenty years, superstar rocker and New York Times bestselling author Sammy Hagar has been a culinary fixture through his iconic Cabo Wabo Tequila brand and his legendary restaurants. In Are We Having Any Fun Yet?, Sammy brings you into the kitchen, behind the bar, and into the center of the party like never before, spilling his secrets from a lifetime of rock-and-roll entertaining and making kick-ass food. Collecting his favorite recipes from home, the road, and his go-to vacation spots, Cabo and Maui, Sammy shows how you can bring a bit of rock and roll to every meal, with a step-by-step approach to preparing his favorite recipes and a bunch of celebrity chefs from around the globe to come along for the ride. Of course, nothing goes better with a great meal than a good drink. Here too are Sammy's greatest drink recipes accompanied by true stories of the wild nights that brought them to life.Complete with even more rock stories from the road and his table, over fifty food and drink recipes, and Sammy's tips for entertaining like a rock star, Are We Having Any Fun Yetshows you how to eat, drink, and party like the Red Rocker himself.
Pizza, Focaccia, Flat and Filled Breads For Your Bread Machine
￥129.12
Don't unplug that bread machine. Lora Brody's back with a guaranteed winner: Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine. As sales of this amazing machine continue to mushroom, demand for new and exciting recipes continue. Lora's new book fills the bill. Using the machine to make doughs for more than two hundred varieties of breads, pastries, and baked dishes, Lora expands the scope of the bread machine in ways that will appeal to bread machine devotees as well as new converts. Choose from such innovative recipes as Porcini Mushroom Focaccia, Ploughman's Pizza, Blue Corn Bread Sticks, and Macadamia Lavosh.Try Lora's newest creation: Quitza, a cross between her favorite dishesquiche and pizza. For anchovy lovers there's finally a pizza with enough anchovies. For those with solid-gold palates there's a recipe for caviar pizza. Have a hankering for crackersTry Pesto Crackers, Spicy Beer Cheese Crackers, or Cheddar Crisps. Also included are invaluable hints on buying and storing ingredients and on troubleshooting, as well as a mail-order guide for ingredients and equipment.
LudoBites
￥138.41
The cookbook chronicles of the visionary, charismatic chef Ludo Lefebvre and his cult hitpop-up restaurant, LudoBites, worshiped by critics and foodies alike.Ludo Lefebvre is a culinary prodigy who worked at his first three-star Michelin restaurant at age fourteen. By twenty-five he was running his own kitchen in Los Angeles—winning accolades for serving the most imaginative, forward-thinking food the city had ever seen. In 2007, he traded fine dining—with its endless pomp and bottomless resources—for the freedom to cook outside the box, even if it meant sacrificing his skilled kitchen brigade and drafting an eight-year-old to clean green beans and separate eggs.The result was LudoBites, a "touring" restaurant that, like a rock 'n' roll band, roved the streets of Los Angeles, playing to different sold-out crowds every four months, bringing together old-money customers with a new generation of ambitious eaters who cram in elbow to elbow and cheek to cheek for the chance to sample Lefebvre's inspired, wildly imaginative food. LudoBites is the chronicle of that journey. Each chapter showcases the story and the outrageously inventive food of the seven different LudoBites incarnations, featuring recipes that merge the techniques Lefebvre perfected in his years at the finest French restaurants with the simplicity forced upon him by the limits of a pop-up kitchen.Essays prefacing each chapter give an unprecedented glimpse into the mind of "the chef of the future" (Time), a culinary genius who breaks all the rules, and beautiful, full-color photographs offer behind-the-scenes glimpses of the pain, drama, and triumph inherent in his creative process. As innovative and inviting as the unique chef it captures, LudoBites is a fascinating look at food and a revolutionary new way of cooking.
Stylish Cakes
￥224.56
More than sixty unique couture confections that take the pastry arts to a whole new level of imagination, style, and tasteWith 250 full-color photographs and illustrations
Van Leeuwen Artisan Ice Cream Book
￥150.99
In the summer of 2008 the Van Leeuwen team rolled out their first two yellow ice cream trucks in New York City. Now, with over seven years of ice cream making under their belts, Laura, Ben, and Pete are delighted to share their recipes and stories with you.With an emphasis on traditional practices and artisanal ingredients, Van Leeuwen Artisan Ice Cream will teach you how to make these delicious scoops at home and give you the foundation to create any flavor your heart desires.
365 More Ways to Cook Chicken
￥99.42
Here's the book chicken lovers everywhere have been waiting for: the companion volume to the bestselling 365 Ways to Cook Chicken. You can't have too many ways to prepare America's favorite bird, especially when the recipes are all brand-new -- with less fat, the latest ingredients and the most sensational flavors. Best of all, the recipes are quicker and easier than ever.In 365 More Ways to Cook Chicken, you'll find a dish for every occasion and every taste. There are American classics, such as Finger-Lickin' Barbecued Chicken and Old-Fashioned Chicken Pot Pie and international specialties, such as Chicken Cacciatore and Basque Chicken with Tomatoes and Olives. There are chicken snacks, sandwiches, stews, roasts, barbecues and, of course, separate chapters for those perennial chicken favorites: salads (Grilled Chicken Taco Salad, and Caribbean Chicken Salad) and soups (Thai Chicken and Lemongrass Soup, and Sicilian Chicken Soup with Escarole and Pastina). Steamed Moroccan Chicken and Grilled Chicken Fra Diavolo are samples from the "Light and Lean" chapter, which, along with sections on one-pot chicken dishes and especially fast and easy recipes, make this collection invaluable.
The Student Cookbook
￥95.75
Leaving home to go to university is daunting enough already without the added stress of cooking for yourself. If you've never ventured into the kitchen or can't tell a saucepan from a frying pan renowned TV chef, Sophie Grigson is here to help. Sophie Grigson's The Student Cookbook, combines delicious tasting, simple recipes with her expert tips and easy to follow guides. This book assumes no prior cooking experience and will take you through the basics that most cookbooks leave out. Clear, detailed and fully illustrated with beautiful step-by-step photography, this book will show you how to shop, what equipment you will need, the best techniques to use and how to read a recipe. For example, Sophie will guide you through the best way to chop an onion, what kind of saucepans to buy and how to pick a chicken. This book will give you confidence in the kitchen and get you excited about cooking. Before you know it a roast dinner for six hungry housemates will be no problem! Learning to cook is cheaper, healthier and more satisfying than any microwave meal or greasy takeaway, it's even fun. With its appetising yet quick and easy recipes The Student Cookbook is the only culinary survival guide any hungry student will need. Recipes Include: Chickpea, Courgette and Carrot Salad Roast Potato Wedges Tuna Fishcakes Roast Rack of Lamb with Parsley and Orange Crust Thai Stir-Fried Noodles Grilled Streak Fried Onion and Bacon Omelette Tagine of Lamb with Apricots and Almonds Roast Salmon with Thyme and Lime Crust Orange Fried Bananas
