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From an exciting new face in middle eastern cooking, more than 80 simple, deliciouis, easy to prepare recipes, from Rose Syrup Pancakes to Saffron, Butternut and Red Pepper Pilaf Comptoir Express is about those times when I need to race around the kitchen and prepare great food in a hurry. Inspired by the best dishes and ingredients I've eaten in the Lebanon and at Comptoir Libanais, it's about simple ingredients and preparing in advance to take the hassle out of cooking delicious meals. Tony Kitous is a rising star in the culinary world. His beautiful, colorful cookbook features pages on everyday key ingredients, like aubergines or yoghurt, with ideas that transform them from their shopping-bag state into easily prepared components of a fantastic meal. Filled with simple ideas and dishes that you can combine as you like, the book offers cooks relaxed meals that are endlessly variable each time you cook them. Recipes include Spiced Stuffed Tomatoes, Seabass with date pure�, Fried Eggs with Cumin-Spiced Fried Onions & Pitta, Lentil & Rainbow Chard Soup, Lemon-marinated Halloumi in Pitta, Spicy Roasted Chickpeas, Blood Orange Mint Granita, and Banana, Tahini & Chocolate Shake. Includes metric measures.
For over a decade Tony Kitous has been Britain's most passionate provider of contemporary Lebanese and North African food. His restaurants were the first in London to merge traditional Arabic cooking with easy contemporary eating. There are now seven Comptoir Libanais restaurants in London with more planned in the next 18 months. The success of Comptoir Libanais restaurants centres on an easy, relaxed cafe-style of food: light Arabic home cooking mixed with familiar bistro flavours and techniques. Tony Kitous' recipes combine fresh vibrant vegetable dishes with simple grills, flat breads, grains, herb salads and dips. Pastries are richly flavoured and delicate, made with syrups and spices. Absolutely the menu for today and adaptable for the home cook. Containing eighty recipes, each one with a full-page photograph, Comptoir Libanais makes achieving a great result easy at home. Tony Kitous' approach and shortcuts inspire new ways to prepare readily-available ingredients: big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking. The book is strong on vegetarian and vegan dishes, alongside simple grilled or poached meats, fish and beautiful sauces that are quick to prepare or make in advance. If you want a quick snack for yourself, or an extraordinary celebration feast, all the how-to you'll need is here. Bringing together the passion of owner Tony Kitous, the extraordinary designs of award-winning graphic artist Rana Salam, and bestselling author and photographer Dan Lepard, the Comptoir Libanais cookbook blends a vibrant culinary tradition with modern flavours and cooking methods
A celebration of authentic Middle Eastern food, Feasts from the Middle East is packed with over 100 deliciously fresh, fragrant and flavourful dishes, inspired by the souks of Lebanon.
Creativity and Feature Writing explores how to generate ideas in feature writing. Using clear explanations, examples and exercises, experienced feature writer and teacher Ellie Levenson highlights how feature writers, editors and bloggers can generate ideas and how to turn these into published, paid for articles. A variety of approaches to idea generation are explored including getting feature ideas from: objects, your own life and the lives of others the news and non-news articles, including books, leaflets, the internet and any other printed matter press releases, and from direct contact with charities and press officers new people, new places and new experiences. The book draws on a range of tips from practicing journalists and editors and displays case studies of example features to chart ideas from conception to publication.
Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him. And so he did. After getting suspended from cooking school because of kissing a girl on the school's steps, he went on to become a greatly admired chef. Made in Italy is a 624-page, vibrantly illustrated book full of Locatelli's recipes, insight and historical detail about Italian food. He combines food narrative with hands-on expertise of a top chef. He peppers the book with evocative stories and funny and often outspoken observations on the state of food today. This is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.
The renowned baker and author of The Handmade Loaf presents the ultimate baking compendium, an Andre Simon Food Book Award–winner. Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen. Now, with this comprehensive how-to-bake book, you’ll be baking cakes, pastries, breads, and cookies with him by your side. Drawin together his best recipes, Dan imparts his unique methodologies, combining contemporary food science with old-fashioned kitchen wisdom. Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet has everything from updated classics to the latest in allergen-friendly baking. If baking is therapy, let Dan be your life coach. Beyond teaching a wide range of techniques, he teaches you how to improve on your successes, transforming the merely good to the unforgettably delicious.
'When we started out we had a simple plan - to open the best steak restaurant in London. We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels'. The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners The Ginger Pig , dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo. Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook the both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable 'Hawksmoor' way.
CAKES, BAKING, ICING & SUGARCRAFT. Visit any branch of London's acclaimed bakery Baker & Spice and you will be seduced by the sight and smells of any number of tempting treats - fresh apple and plum tarts, or little tarts filled with rich lemon curd or heavenly chocolate and caramel cakes. There are also countless cookies, marvellous muffins, cheesecake brownies, dreamy doughnuts and huge meringues that melt in the mouth. "Exceptional Cakes" allows the home cook to recreate some of the favourite recipes in the comfort of their own kitchen. Using good quality ingredients and techniques that have been developed to perfection, these recipes are guaranteed to impress. There are also special features on techniques for perfect pastry and special cake making methods all explained in detail and illustrated with step-by-step photographs.
'Exceptional Breads' passes on the secrets of breads with recipes for rustic breads from wild yeast starters, classic baguettes, ryes, French fougasse and Italian foccacia. The recipes have been tested in a domestic kitchen and in addition to the step-by-step techniques, there are photographs of the finished breads.
** FREE SAMPLER ** `Cookery to me is about history and connection, but to remain vibrant, a cuisine must also evolve.' Thus author Rawia Bishara explains her approach in this book. She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant, she offers more than 100 recipes that represent a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry (including olive oil, tahini, za'atar, sumac), she updates classic flavour profiles to dazzling effect. The Mediterranean diet has always been a healthy one, with so many of what we now call `superfoods' at its base. But here Rawia takes it a step further by focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. These recipes represent the way more and more people eat and cook today. Among them are Cauliflower `Steak' with Pomegranate Molasses, Roasted Beetroot Hummus, Jerusalem Artichoke and Beef Stew, Peppers with Walnut Stuffing and Freekeh and Butternut Squash Salad. Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking. www.tanoreen.com @tanoreen