Author: Mat Follas Publisher: Ryland Peters & Small ISBN: 1788791312 Category : Cooking Languages : en Pages : 392
Book Description
Combining comforting recipes, local ingredients and a bit of baking magic, Mat Follas presents an irresistible collection of scrumptious tea time treats. Let yourself be transported to a table adorned with crisp linen, fine china and a cup of your favourite tea for the ultimate afternoon tea experience with BBC MasterChef UK winner Mat Follas. In this enticing collection of recipes for the finest bakes and most irresistible pastries Mat has honed his unique experience as a chef and indulged his passion for home baking. In the first chapter, Cakes & Scones, you will find Mat's perfect recipes for Lemon Drizzle Cake and a Classic Victoria. Slices & Tarts include the magical combination of rhubarb and custard in Mat's take on a classic custard slice. Failsafe Biscuits & Cookies will keep in your pantry for days, ready to whip out for guests for an impromptu afternoon tea. For a more refined occasion try one of the delights from the Dainties & Patisserie chapter; individual Sherry Trifle Verrines or pretty Raspberry Meringue Kisses are the ultimate treat. With ideas for savouries and sandwiches along with recipes for refreshing homemade cordials, memorable jams and jellies and reviving gins and sparkling cocktails you have all the ingredients you need to host the perfect afternoon tea.
Author: Emily Lui Publisher: Ryland Peters & Small ISBN: 1788792564 Category : Cooking Languages : en Pages : 281
Book Description
Cutter & Squidge is the ultimate destination for modern and quirky afternoon tea in London. Here, they share their winning formula in over 65 recipes for playful, delicious treats. When sisters Annabel and Emily were looking to make their mark on London's pastry scene and developing recipes in their tiny kitchen, Annabel would cut the dough and Emily squidged it together – and that is how Cutter & Squidge was born! The sisters set out on a mission to create a baking business using only natural colours and flavourings and pioneering the creation of imaginative new treats. Customers now flock to their flagship store in London to sample their cool creations and indulge in their immersive afternoon tea experiences, with themes such as Hello Kitty, Genie's Cave and The Potion Room. The recipes shared in this book include everything from fantasy-themed Clam-shell Pearl Biskies, Galaxy Juice and Genie's Magic Carpet Cookies, to re-imagined classics like Strawberries and Cream Biskies, Smoked Cheese and Black Pepper Scones, Pineapple Chilli and Lime Cake Bars and Maple, Pecan and Carrot Dreamcake, all made achievable for the home cook. Readers can use the themed afternoon tea menus provided or mix and match the recipes to create their own Cutter & Squidge afternoon tea of dreams!
Author: Carolyn Robb Publisher: Simon and Schuster ISBN: 1681888246 Category : Cooking Languages : en Pages : 160
Book Description
"Presents ... recipes for ... sweet and savory tea-time treats, which are tied to twelve of Britain's best-loved royal palaces and castles. Recipes include gingerbread sentry boxes and soldiers, the ultimate child's afternoon tea treat. There are miniature clotted cream and raspberry scones--fit for a royal garden party--and an elegant lemon and elderflower cake"--
Author: Will Torrent Publisher: Ryland Peters & Small ISBN: 1788793714 Category : Cooking Languages : en Pages : 417
Book Description
80 stunning recipes and inspiration for how to host and bake for the ultimate afternoon tea party with instruction from master patissier Will Torrent. Arranged by season, and with extra chapters on a Classic afternoon tea and a Showstopper afternoon tea, Will showcases his no-nonsense approach to the techniques involved in patisserie, baking, chocolate work and serving savoury dishes. Beautifully illustrated and an invaluable source of inspiration, there are also six guest recipes from top restaurants and hotels: The Ritz; The Dorchester; The Gramercy Tavern; The Berkeley; Harrods and Raymond Blanc's Les Manoir aux Quat'Saisons. Starting with a brief history of British afternoon tea, Will then offers up recipes for jams, spreads, butters and curds – everything you might need to serve with an afternoon tea. Recipes include Smoked Salmon & Whipped Cream Cheese sandwiches, Cherry & Almond Bakewell Tarts and Fruited Scones; as well as more adventurous offerings of Prosecco, Lime & Mint Jellies and Lemon & Lime Matcha Tea Friands.
Author: Lachlan Hayman Publisher: Dog n Bone ISBN: 9781911026280 Category : Cooking Languages : en Pages : 0
Book Description
Lights, Korma, Action! Get stuck into these 50 movie-inspired recipes that are worthy of an Oscar. Lights, Korma, Action! Get stuck into these 50 movie-inspired recipes that are worthy of an Oscar. Why settle for popcorn and a soda? The Lambshank Redemption Cookbook presents a director’s cut of the finest dishes paying homage to the finest ever films. Think of them as culinary sequels. With 50 blockbuster pun-based recipes featuring The Silence of the Clams, Frying Nemo, Peel Harbor, The Hummus Crown Affair, Pinenuts of the Caribbean, Cook-a-Dahl Dundee, and The Gnocchi Horror Show, this is five-star cuisine from the big screen.
Author: Antony Wild Publisher: Lorenz Books ISBN: 9780754834519 Category : Afternoon teas Languages : en Pages : 272
Book Description
The ultimate teatime collection, with an introductory guide to the history and etiquette of afternoon tea, and 200 classic recipes for sandwiches, savouries, cakes, gateaux and other treats.
Author: Mat Follas Publisher: Ryland Peters & Small ISBN: 9781849757096 Category : Cooking Languages : en Pages : 0
Book Description
‘Move over Meat’ was the headline in the NY Times Weekend. MasterChef UK winner Mat Follas uses his considerable culinary skills and understanding of flavour to create a collection of wow-factor vegetable recipes for vegans, vegetarians and non-veggies alike. ‘Move over Meat’ was the headline in the NY Times Weekend. MasterChef UK winner Mat Follas uses his considerable culinary skills and understanding of flavour to create a collection of wow-factor vegetable recipes for vegans, vegetarians and non-veggies alike. More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavour and make so much more of humble carrots, kale and cauliflower. Vegetable dishes are now storming the menus at some of the world’s best restaurants where chefs are treating fresh vegetable produce with the reverence it deserves and turning ingredients that used to be reserved for side dishes into centrepieces. Organized by type of produce, there are recipes for root veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushroom and funghi, as well as basic recipes for a well-stocked chef's storecupboard. Choose from Smoked Parsnips with Blue Cheese, Cauliflower & Truffle Pate, Red Cabbage & Burnt Aubergine Baba Ganoush, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with Gruyere Toasts, Red Onion Tarte Tatin, Pea Panna Cotta, Pizza Bianca, Spaghetti Puttanesca, Artichoke Frittata, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos and oils. Whether you want a revitalizing juice to start the day, a quick summer salad, a slow-roasted winter bake or to preserve an abundance of seasonal produce, you'll find plenty of fresh inspiration here.
Author: Mark Robinson Publisher: National Geographic Books ISBN: 1568364326 Category : Cooking Languages : en Pages : 0
Book Description
Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is "starting to shove the sushi bar off its pedestal." While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to "design" a meal as the evening progresses. Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese "comfort foods" such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, "how-to" advice on menu ordering, and much more. For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.
Author: Giorgio Locatelli Publisher: Harper Collins ISBN: 0062130382 Category : Cooking Languages : en Pages : 621
Book Description
From Giorgio Locatelli, bestselling author of Made in Italy, comes an exquisite cookbook on the cuisine of Sicily, which combines recipes with the stories and history of one of Italy’s most romantic, dramatic regions: an island of amber wheat fields, lush citrus and olive groves, and rolling vineyards, suspended in the Mediterranean Sea. Mapping a culinary landscape marked by the influences of Arab, Spanish, and Greek colonists, the recipes in Made in Sicily showcase the island’s diverse culinary heritage and embody the Sicilian ethos of primacy of quality ingredients over pretentiousness or fuss in which “what grows together goes together.”
Author: Mat Follas
Author: Emily Lui
Author: Carolyn Robb
Author: Will Torrent
Author: Lachlan Hayman
Author: Antony Wild
Author: Mat Follas
Author: Martha Day
Author: Mark Robinson
Author: Giorgio Locatelli