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Stein Rick: Rick Stein's Christmas

Rick Stein's Christmas

Recipes, Memories, and Stories for the Festive Season

Discover the BEST collection of 70 recipes that pimp up the humble potato into the ULTIMATE COMFORT FOOD.

FRIES have well and truly evolved from a sometimes soggy side dish to the STAR OF THE SHOW.&nbsp;

FEEL-GOOD FOOD has never FELT SO GOOD.

Discover the BEST collection of 70 recipes that pimp up the humble potato into the ULTIMATE COMFORT FOOD.

FRIES have well and truly evolved from a sometimes soggy side dish to the STAR OF THE SHOW.&nbsp;

FEEL-GOOD FOOD has never FELT SO GOOD.

And it’s not just potatoes that have had a makeover. Parsnip, celeriac and aubergine have all got in on the action too, and sometimes you can’t beat a bit of beetroot. From large or small, fat or thin, skin-on or skin-off and with delicious dips to match, you’ll discover your new favourite fries and dip combination.&nbsp;

This book will take you on a journey from the classic Skinny Fries and Chunky Steak Fries that bring back childhood memories, through to the deliciously smoky Paprika-dusted Potato Wedges and Sensational Sweet Potato Fries, before taking you to the artisan heights of Pumpkin and Seasoned Parmesan Fries with Panko Breadcrumbs and Kimchi Fries with Pickles. If you like your fries fully loaded or downright dirty, then why not delve into the Fully Loaded chapter, where you’ll find Melting Mozzarella, Tomato and Pepperoni Fries and Nacho Fries with Refried Beans, Guacamole and Sour Cream.&nbsp;

70 crave-worthy recipes from crispy classic to loaded cheese

Fries

The Belvoir Farm Recipe Book

From Japanese Classics to Everyday Umami

Miso

Embark on a culinary adventure through the rich and flavoursome world of Korean cuisine as author Bini Sudo recreates dishes suitable for every Korean table and any occasion. This stunning book is packed with vibrant photography, easy-to-follow recipes and step-by-step instructions along with tips on sourcing ingredients and adapting recipes to your local produce. Featuring iconic dishes such as kimchi, bibimbap, bulgogi, jjigae, japchae, gimba and many more, now it couldn't be easier than ever to bring a taste of Korea into your home.

From Kimbap to Kimchi, Delicious Recipes from the Heart of Korea

Seoul Food

Ditch the dull eggs and overpriced café menus-The Brunch Club is your guide to reimagining brunch at home. Packed with over 70 inventive recipes inspired by cuisines from around the world, this book turns your weekend meal into a mini celebration, whether you're hosting a crowd or indulging in a cosy Sunday treat. The Brunch Club proves that brunch doesn't have to be boring. From Masala Beans on Toast to Gochujang Fried Chicken &amp; Waffles, each dish delivers bold flavours and fresh twists on classics. Need hosting inspiration? You'll also find vibrant photography, drink pairings, meal plans, tablescaping ideas and expert tips to create a brunch experience that wows. Whether you're after an effortless sharing spread or a showstopping centerpiece, this book has a dish for every occasion. It's the perfect gift for any social home cook!

Delicious Recipes and Hosting Tips for Feeding Friends

The Brunch Club

The Good Bite 3

Mr. Men & Little Miss Celebrations

Mr Men Little Miss Celebrations Mr Men Little Miss In Wales

As consumers become ever more informed, more sophisticated, and more pressed for time, the modern café must adapt to meet its customers' needs. Operating a successful café requires the chef to be a master of many trades with a deep understanding of quality, refinement, and business strategy. Today's café might offer breakfast baked goods, artisan breads, desserts, cakes, savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts, and The Modern Café addresses them all. World-renowned pastry chef Francisco Migoya examines these major categories in information-packed chapters covering everything from recipes to pricing, displays, and packaging. Chef Migoya provides wonderful recipes for many popular café standards as well as some imaginative, colorful, and eclectic recipes that are sure to delight a wide variety of palates. Chapters include: THE BAKERY: This is typically a low-cost/high-profit area, where most sales come from volume production. Migoya covers the seven key ingredients and provides master recipes for brioche, croissants, Danish, pound cake, muffins, scones, biscuits, and breads, with multiple variations for each. <ul><li>THE PASTRY SHOP: This area requires special skills and a certain level of expertise to prepare cakes, individual desserts, tarts, and specialty cookies. Migoya includes contemporary recipes with ingenious twists and provides tips throughout to increase efficiency.</li> <li>THE SAVORY KITCHEN: With a focus on soups, salads, small plates, side dishes, entrées, and hot, chilled, and warmed sandwiches, this section in a café requires a particular attention to speed and prompt service, and à la minute preparation is key. Migoya provides dozens of mouthwatering recipes and he covers the most cutting-edge equipment available for today's savory kitchen.</li> <li>BEVERAGES: Most people walk into a café to buy coffee, tea, and other hot drinks. Successful cafés prepare them well and serve them at the proper temperature. Migoya covers all the essential techniques for hot and cold beverages, as well as beer and wine sales, which can be a great way to improve any café operation's bottom line.</li> <li>THE RETAIL SHELF: House-made chocolates; confections; jams, marmalades and jellies; spices; salts and other condiments; and special-occasion items are just a few of the options for expanding sales and extending the café's reach through the retail shelf. This chapter includes tips and considerations for packaging and display, along with dozens of imaginative recipes.</li></ul> Migoya's modern, refined recipes require precise execution, attention to technique, and the highest-quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book fully covers the field of modern café operation.

The Modern Cafe

Hamlyn Cooks: Vegetarian Air Fryer

The brand new festive whodunnit to gift this Christmas

Murder at the Christmas Emporium

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The pie book for a new generation of bakers by the chefs and owners of the renowned Brooklyn shop and cafe.

The pie book for a new generation of bakers by the chefs and owners of the renowned Brooklyn shop and cafe.

Uncommon Recipes from the Celebrated Brooklyn Pie Shop

The Four & Twenty Blackbirds Pie Book

Rick Stein's Christmas

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