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See below for a selection of the latest books from TV / celebrity chef cookbooks category. Presented with a red border are the TV / celebrity chef cookbooks books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great TV / celebrity chef cookbooks books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
Create something easy and delicious for all the family, any day of the week. Marcus Everyday is filled with the delicious, go-to recipes that Michelin-starred chef Marcus Wareing cooks at home. From nourishing family favourites, to mid-week suppers and holiday feasts, these mouth-watering dishes can be enjoyed every day of the week. The 8 chapters also include the resourceful Garden Patch, quick fixes In the Fridge, as well as recipes to rustle up a real treat of a supper when you're Home Alone, cleverly put what's left at the back of your fridge to good use in the Waste Not Want Not chapter, inspirational Home Baking with your children or grandchildren, or catering for the masses in Weekend Dining. Packed with tips, tricks and techniques which will make every dish truly unforgettable, Marcus reveals how to really get the most out of each ingredient, so that anyone can create memorable meals in their own home kitchen. He also includes masterclasses that transform humble dishes into taste sensations: how to definitively cook the perfect steak, make flawless mash, as well as his fool-proof omelette. Maximise flavour, minimise waste, with the added touch of Michelin starred magic from one of Britain's best loved chefs. Marcus Everyday will make every day in the kitchen inspirational and each meal served at your table a delight.
From the Nation's favourite cooking duo comes ... A wonder of a recipe collection celebrating the simple joys of one pot cooking Life is complicated enough so why not let Si King and Dave Myers, AKA the Hairy Bikers, make it just that bit easier? Whether it's inspiration for supper after a hard day's work or a slow roast feast for a weekend gathering, One Pot Wonders has it all. From rich and warming tray bakes to light but satisfying salads, these triple-tested recipes deliver on flavour and cut out the fuss. This is Si and Dave's most wonderful collection yet, with chapters on breakfasts and brunches, soups and salads, satisfying stews, quick one pot carbs, tarts and tray bakes, stovetop suppers, pies and pot roasts, and puds and cakes - this book is a belter! Enjoy savoury classics like Sausage and Bean tray bake and Showstopper Quiche, or the sweet delights of Rhubarb and Orange Crumble and Boozy Syllabub Trifle, there's so much here to tickle the taste buds and get your cooking mojo back into the kitchen. So dial back the effort and turn up the flavour with Si and Dave's One Pot Wonders!
Reading about the slime-covered, non- Euclidean ruins of R'lyeh or the squamous, tentacled deity who slumbers there would make anyone hungry. Starting with puns, Mike Slater and Thomas Roache have summoned forth 50 funny, bizarre and horrible dishes such as: The Deep Fried Deep One, Nog Sothoth, Cthus-Koos, and The Gin and Miskatonic. Like H.P. Lovecraft's Necronomicon, the legendary and forbidden book of the dead that is alien to all sane and balanced readers , this cookbook contains many dark and delicious secrets. It comes infested with sanity-melting and mouth-watering illustrations as well as annotations full of crazed discoveries and desperate warnings about the recipes that brave readers will undertake.
A celebration of a chef like no other. Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking - they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod's roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.
Feeling stuck in his life, New York Times food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatan jungle, Redzepi and Gordinierseek the perfect taco and the secrets of mole. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.
George Calombaris, Australia's favourite celebrity chef, is back with the ultimate book for delicious home cooking and impressive entertaining, full of his very best recipes, stories and a whole lot of love. Just George takes readers through the recipes that have shaped George's life and career, from growing up in the Melbourne suburbs with his Cypriot mother and Sicilian-Greek-Egyptian father, to his decade working on MasterChef and more than two decades running successful restaurants across Australia. With the perfect edit of mid-week meals, dishes to impress, restaurant favourites and must-know meals for every home cook, Just George is full of the sort of food that George is known for: fun, inspirational and full of goodness. Of course there are plenty of the delicious Greek dishes with a twist (tarama chicken sandwich or slow cooked lamb with chickpeas and tomato, anyone?) alongside favourites from his restaurants (including a new take on that ancient grain salad). And then there's the food he cooks at home with his family (like the osso buco he made for Nigella, or health-focused vegetable-forward meals that don't skimp on taste), and recipes passed on from some of George's fellow foodies. Just George is for every cook, and recipes are graded for difficulty and time. Says George: 'Some recipes are SUPER EASY, so go there if you're not feeling really energetic but just want to eat something delicious. I'm not kidding around with you: this stuff really is easy. Others require a little bit of EXTRA LOVE, meaning maybe there's a few more steps, ingredients or time involved, but nothing crazy. And trust me, it's always worth it. And then there are the recipes that I DARE YOU to try. These might incorporate equipment or techniques that we use in the restaurants. Often there are alternative instructions in case you don't want to go the whole way, but I know - from our restaurant regulars and from everyone I've met through MasterChef - that there are so many of you out there who are looking for the challenge. And I think you're up to it'. It's about good food, yes, but more than that, Just George celebrates the unparalleled joys of being in the moment and cooking for people you love.
Winner of the Guild of Food Writers Kate Whiteman Award for Work on Food and Travel 2011 Celebrated cookery writer Josceline Dimbleby is widely credited with introducing new ways of using spices to the domestic kitchen. This enchanting memoir explores the food influences of her rich and varied life and provides an outstanding collection of exciting recipes. As an itinerant child with a diplomat stepfather, Josceline spent much of her time in the kitchen - in a succession of different countries - watching cooks transform food with spices and herbs. As a consequence, she acquired not only a taste for food but also a passion for discovering other lands and different cuisines. From Syria to Morocco, from North America to Burma and Laos, her adult life built on and broadened her early gastronomic experiences. She found that her astonishing memory of tastes - together with her natural ability to combine flavours and textures harmoniously - enabled her to create very personal interpretations of dishes she had eaten around the world. Orchards in the Oasis is Josceline's absorbing account of her lifelong love affair with food and flavourings. It is interspersed with 75 inspiring but accessible recipes from the diverse cuisines she has experienced on her travels: Rose petal tart from Syria, Peruvian potatoes, Bosphorus mussel stew, Marrakesh meatballs and Chicken noodle hotpot from Vietnam. Evocatively illustrated with mouth-watering food photography and the author's personal photographs of her travels, it is, indeed, an irresistible memoir.
Entertaining needn't be time-consuming or demanding. Discover the pleasure of cooking for family and friends as bestselling author; Skye Gyngell shares her secrets and techniques to what make her dishes so special. Turning her attention to the joy of home cooking, Skye will show you how to cook for others with over 100 delicious, easy recipes. From breakfast to Sunday lunch, alfresco dining to afternoon tea, simple weekday suppers, dinner parties to celebrations, there are dishes for everyday and special occasions. The ingredients are easy to source and strongly influenced by the seasons, making each dish flavourful and straightforward to make. Including traditional recipes from breakfast pancakes, through to hearty pies, rustic roasts and classic cakes, all with an inventive twist. The layering of flavour through all the recipes is inspiring and typifies the way Skye cooks. This beautiful book reveals how to delight others through simple dishes with ease, generosity and a little finesse. How I Cook is a book that should find a place on every cook's bookshelf.
They come from countries across Asia, including Taiwan, Hong Kong, Malaysia and Vietnam, and are simple enough for every day and every cook. From dumplings and curries to stir-fries, each dish can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Asian dishes typically include lots of vegetables and Ching has kept to this, ensuring that many of her recipes are suitable for vegetarian and vegans as well as those with gluten and dairy allergies. Fresh produce and ingredients that are readily available in supermarkets are also key to these dishes, which feature steaming, flash-frying, braising and stir-frying. A stunning and accessible guide, Wok On will inspire you, showing you how to wok this way.
The second cookbook by the breakout star of The Great British Bake Off 2017 and the host of hit Channel 4 show, Liam Bakes. Liam Charles is back with new creations and flavour mash-ups that are guaranteed to get you cooking! Liam's Kitchen Social is a collection of 70 brand new sweet and savoury recipes that are perfect for any occasion. Whether you're having a cosy night in, going to a family get-together or hanging out with friends, Liam has a delicious, quick and easy bake for you. Full of beautiful photography, easy-to-follow recipes and mouth-watering flavours, this cookbook is a must-have for bakers. Chapters include: Family, Friends, Night In, Night Out and Brunch.
The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household - from upstairs dinner party centrepieces to downstairs puddings and pies - and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set - a period of tremendous change and conflict, as well as culinary development. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning colour photographs, many taken on the set of Downton Abbey and using the original glassware and china, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties, and includes stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters and descriptions of the scenes in which the foods appear provide rich context for the dishes. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and racemeets; festivities; upstairs dinner; desserts and canapes; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs dinner menu: Caviar Croutes Chicken Vol-au-Vents Cucumber Soup Trout in Port-Wine Sauce Quail and Watercress Champagne Jelly From the downstairs dinner menu: Toad-in-the-Hole Beef Stew with Dumplings Steamed Treacle Pudding Jam and Custard Tarts Gingerbread Cake With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end.
A celebration of our top rugby players and the food they love to share with family and friends. Fabulous recipes from the stars of New Zealand rugby, including current All Blacks Kieran Read, Ben Smith, Sam Cane and Dane Coles, retired heroes such as Richie McCaw and Sean Fitzpatrick, and all your favourite players from the Black Ferns, the Sevens, Super Rugby and the Wheel Blacks. An intimate portrait of the players at rest, enjoying social time together and preparing their favourite meals. Royalties go to NZ Rugby Foundation, which focuses on care of catastrophically injured players.