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Jamie's Dinners

Jamie's Dinners
by Jamie Oliver
  Geared towards family meals, Jamie's Dinners sees Jamie Oliver going back to basics in the kitchen to revolutionise family meals. Jamie believes this is his most people-friendly book yet. To start with, he takes a look at how to get the most out of your kitchen without spending too much money on making it work. In ‘Family Tree’ he takes recipes several different ways, giving you confidence whilst at the same time hoping to get you hooked on learning more. He also reveals the world’s most-loved food from a global website survey he conducted: the Top Ten dishes that families love to eat together.
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Jamie's Kitchen
by Jamie Oliver
  Oliver's recipes are truly irresistible and this book might well be his best ever - both in quantity (100 recipes) and quality. The Channel Four series associated with the book will focus on his experience of setting up a restaurant school to turn unemployed kids into professional chefs. While Jamie's Kitchen isn't a course book per se, he takes home cooks through kitchen essentials including poaching, boiling, steaming, stewing, frying, roasting, grilling and baking--all in a no-nonsense style.
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Happy Days with the Naked Chef
by Jamie Oliver
  Jamie Oliver's Happy Days With the Naked Chef is in the same mould as his other bestsellers: recipes for simple, comforting, homely food. This time, however, he has some interesting additions from his travels to Australia, New Zealand, America and Japan.
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Delia's How to Cook Book 3
by Delia Smith
  This will set pans clashing by the millions. Delia Smith's eagerly awaited How to Cook Book Three concludes her exploration of cooking techniques and ingredients in the reliable manner that has made her the queen of domestic cookery instructors.
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Delia's Kitchen Garden: A Beginners' Guide to Growing and Cooking Fruit and Vegetables
by Gay Search, Delia Smith
  Delia Smith has always been most concerned with the quality and flavour of the ingredients she uses, and nothing comes fresher than fruit and vegetables from your own garden. Last year, the opportunity came for her to work with her longstanding friend, garden expert Gay Search, to create her own kitchen garden for the first time. This guide, written by Gay with 50 recipes from Delia, is for Delia and others like her who are interested in good food and want to try their hand at growing their own. It follows a year in the life of her kitchen garden, with a chapter devoted to each month, containing detailed advice on sowing and planting, fruit and vegetable varieties and how to harvest. With failsafe recipes by Delia that use the produce at its peak, this book is expected to do for kitchen gardening what How to Cook did for culinary teaching. Suitable for first-time horticulturists and cooks of all levels, the book is lavishly designed and has over 250 colour photographs.
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Delia's How to Cook Book 1
by Delia Smith
  Delia's How to Cook Book One is aimed at beginners: people whose staple diet comprises heat-and- serve or take-away meals. Television cook and bestselling author Delia Smith's aim is to equip her readers with the basic techniques of cooking which, after some practice, will help them discover the pleasures of home-made food.
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British Cooking

The River Cottage Meat Book

The River Cottage Meat Book
by Hugh Fearnley-Whittingstall
  'I’d like to encourage you to think about the meat you eat. Is it good enough? Good enough to bring you pleasure every time you eat it? What about the animals it comes from? Have they lived well? And what about the way you cook meat? Are you adventurous with it? Are you thrifty with it? Do you respect it, and do it justice?' Hugh Fearnley-Whittingstall
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River Cottage

River Cottage Cookbook
by Hugh Fearnley-Whittingstall
"Most of the meat we eat comes from industrially farmed animals who lead miserable lives and are fed on inappropriate diets. It is neither as tasty nor as healthy as it should be. Much of the fruit and vegetables we eat is the product of intensive agriculture that pollutes the land we live on and leaves unnecessary residues on and in the produce. I don't like that, and I know more and more people who feel the same way. This book is therefore also aimed at helping those who care about such issues make more informed choices." (Back cover).
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Forever Summer
Nigella Lawson
  Fresh, innovative, versatile and delicious, it's summer all year round and from around the world with Nigella. With all the style and class of her earlier books, and a whole new concept, this is an irresistible and wide-ranging book of summery recipes which can be eaten at any time - from scrumptious Italian antipasti and Greek mezze to Spanish cuisine, from barbecues to beach picnics, from Moroccan roast lamb to Mauritian prawn curry, from the traditional strawberries-and-cream feel of an English summer afternoon to Indian-summer evenings at home, from light lunches to seductive suppers; and with a selection of unusual icecreams and melt-in-the-mouth puddings to die for.
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nigela bites

Nigella Bites
by Nigella Lawson, Francesca Yorke (Photographer)
  In Nigella Bites, Nigella shares her favorite recipes that are easy to make after a busy day at the office, perfect to linger over during a lazy weekend, or fun to make with kids on a rainy afternoon. All the recipes are delectable to read, dreamy to look at, and, of course, delicious to eat. Whether cooking Pasta E Fagioli or baking Orange Breakfast Muffins, Nigella knows just how to achieve maximum flavor with minimum effort.
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The First-time Cook

The First-time Cook
Sophie Grigson
  Setting up home for the first time and feel lost in the kitchen? The First-time Cook is a one-stop guide which shows you not only how to cook delicious food but also how to understand ingredients and cooking techniques so you can feel completely confident on your own. The book assumes no prior knowledge and takes you through the basics of shopping and cooking equipment. Sophie Grigson then covers each essential cooking technique and food in turn, moving step-by-step through the basics with lots of incredibly useful advice on the possible pitfalls and showing variations and alternatives once you have mastered the essentials. From the perfect roast chicken to twenty variations on the quick-and-easy omelette and pasta of all descriptions, the recipes have been chosen not only to show core techniques but also to provide a fantastic collection of dishes that cover everything from quick (and cheap) supper ideas for one, to coping with doing Sunday lunch for six for the first time. Detailed, dynamic step-by-step photographs show how recipes should look at each stage and finished shots are of real food, not overly styled dishes that only a professional could ever achieve. Interest in cookery has never been greater but the number of people actually able to cook continues to decline. Sophie Grigson's TV experience has given her a natural ability to teach cookery in an informal and friendly way and, with this book, she fills the gap left by conventional cookbooks which assume a knowledge most people don't possess. It will prove to be a bible for everyone interested in cooking fantastic food.
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Appetite: So What Do You Want to Eat Today?

Appetite: So What Do You Want to Eat Today?
by Nigel Slater
One of the best books in print for people who can cook. Nigel Slater's mantra is "recipes don’t rule". Appetite is the revolutionary book that will help all cooks to have fun making anything from a baked potato to Christmas dinner. Inspiring and irresistible, Appetite takes a hundred simple classics and casts aside the insecurities of normal recipes. Ingredients are listed, followed by a suggestion of how much you might need, eg, "double cream--start with 100 ml then see how you go". Readers will be liberated to use their own judgement and actively encouraged to skip half the ingredients for pared-down versions that will teach them the essence of a dish. Recipe titles reflect this approach--"a cheap spaghetti supper", "a big pork roast", "a curry to make you sweat".
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Feast: Food That Celebrates Life
Nigella Lawson
  We use food to mark occasions that are important to us in life. Feast is not just about the way we cook and eat at the great religious festivals or big- deal special occasions, but about how food is the vital way we celebrate anything that matters... it's how we mark the connections between us, how we celebrate life.' Essentially about families and food, about public holidays and private passions, about how to celebrate the small everyday pleasures as well as the big occasions, it includes everything from Christmas, Thanksgiving , Hanukkah and Eid, to Passover and Easter; from Valentine's Day to that first breakfast in bed and Sunday lunch fit for the In-Laws; from Meatless Feasts to Midnight Feasts, from Partytime to the ultimate Chocolate Cake Hall of Fame; from weddings to funerals, from Georgian and Venetian feasts to children's favourites.
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The Complete Cookery Year

The Complete Cookery Year
by Gary Rhodes
  There is nothing more satisfying than using ingredients that are bursting with flavour. The author's belief is that food always tastes better when it is in season. These recipes are a celebration of the seasonal ingredients that are best at specific times of the year.
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New British Classics

New British Classics
by Gary Rhodes
  In this collection of recipes Gary Rhodes has modernized and enhanced many classic dishes. Recipes include new versions of favourites such as steak and kidney pie and cauliflower cheese, as well as such desserts as chocolate treacle sandwich and caramelised apples.
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Fast, Fresh and Fabulous

Fast, Fresh and Fabulous
by Rose Elliot
  Fast, Fresh and Fabulous is much more than a collection of recipes from Britain’s most respected vegetarian author. With a wealth of interesting facts and inspiration, Rose shares the secrets of healthy vegetarian living. She gives essential information on living as a healthy vegetarian or vegan, whether you want to lose weight, feed your baby or start eating well to look younger and live longer.
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Coming Home: With Over 150 Easy to Make Recipes from Return of the Chef
by John Burton Race
  French Leave followed John Burton Race, wife Kim and six children to the South of France. The result was an intriguing mix of the chaos of family life with one man's determination to find his culinary roots. What emerged from that year was a man with a different outlook on life. His family now mean even more to him and he has finally decided to turn his back on the Two-Star Michelin world he inhabited - for good. John and the family are moving to rural Devon so he can run a small hotel and restaurant. No more chasing Michelin stars, this will be family foods that anyone can cook using fresh ingredients from the surrounding area. Tied in to another prime-time Channel 4 series, directed by Pat Llewellyn, this cookbook will have a strong resonance with the reader. No fancy recipes, just straightforward well-cooked food for everyone to enjoy. (Titled Home Leave in some countries).
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Rick Stein's Food Heroes: Recipes Inspired by the Champions of Good Food
by Rick Stein
  Rick Stein offers over 100 new recipes, based on the best of all British produce, as well as a directory of the producers that he has met and recommends. He includes his own variations on traditional British dishes, such as "The Definitive Welsh Rarebit".
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Rick Stein's Food Heroes: Another Helping
by Rick Stein
  This book contains over 100 of Rick's favourite recipes, many of them traditional, all of them with his own special spin. Guaranteed to open your eyes to the wealth of produce available on your doorstep, "Rick Stein's Food Heroes: Another Helping" is both an inspirational collection of recipes and a delightful celebration of British and Irish ingredients and those who create them.
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Five Quarters of the Orange
by Joanne Harris
  Joanne Harris' sensational novel Five Quarters of the Orange revolves around a recipe book, continuing the theme of culinary intrigue begun in Chocolat and Blackberry Wine.
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Susie Orbach on Eating
by Susie Orbach
  Eating is pleasurable, eating is delicious, eating is sensual' says Susie. But for so many of us eating is associated with anguish and abstinence. From the first page this little book shows us how to think and feel differently about what we eat. So that we eat when we are hungry, eat what we want to eat to satisfy us and stop when we are full. Each page contains an easily absorbed bite-sized statement to transform eating that hurts into eating that nourishes and calms. This book isn't magic but it feels as if it is.
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Antonio Carluccio
Oz Clarke
Rose Elliott
Keith Floyd
Sophie Grigson
Ainsley Harriott
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Claire Macdonald
Jamie Oliver
Nigella Lawson
Gary Rhodes
Delia Smith
Rick Stein

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