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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!
Shortlisted for the 2020 Edward Stanford Travel Writing Awards (ESTWA's) Travel Food & Drink Book of the Year. 'This smorgasbord of a tale will have travelers tasting every meal with renewed appreciation.' - National Geographic 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 Gordinier seek 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.
A fully updated reissue of the pioneering seasonal cookbook by Carole Bamford the founder of Daylesford. This book shares over 150 seasonal recipes created in Daylesford's kitchens and using produce grown sustainably in the farm's fields. With sections on soups, salads, savoury dishes, meat, fish and bread, A Love for Food is a timeless cookery bible. This beautiful new edition, which uses fully recycled paper, makes a natural companion Nurture, which tells the Daylesford story.
Root, Stem, Leaf, Flower is a cookbook about plants - it's about making the most of the land's bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn - apples, pears, plums - the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. Praise for Time: I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen. Nigella Lawson Gill Meller's latest cookbook, Time, is poetic and romantic - a string of beautiful recipes guide you through the seasons. Yotam Ottolenghi, Guardian Praise for Gather: My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking. Diana Henry Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour. Hugh Fearnley-Whittingstall
From the world-renowned DJ BBQ comes Fire Food - a book that shows you how to ace the art of handling live fire so that you can grill, smoke and slow-roast meat, fish and veg that's out of this world. Pitmaster DJ BBQ covers all the basics of cooking over charcoal and shows you how to perfect classic recipes such as grilled chicken with Alabama white sauce or a succulent rib-eye steak, and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon- and maple syrup-spiked gravy. There are fish dishes (crab cakes, prawn tacos), veggie grills (mac & cheese pancakes, smoked potato salad), and enough madcap BBQ invention to see you through summer and well into winter. In fact, DJ BBQ takes inspiration from around the world (from Central America, via the Baltics, to North Africa), as well as the many BBQ chefs, gauchos, artisans and pitmasters he's met along the way. Your cookouts will never be the same again!
From the very beginning, LEON has asked the question: why can't fast food be delicious and good for you? Well, it can - this book is packed with the quickest recipes from around the world that have been given a healthy-but-flavourful LEON spin. From burgers to baguettes, pizza to pasta and wraps to (jack)wings, Leon Happy Fast Food offers 100 recipes organized into five sections: Breads & Buns, Salads, On the Hob, Grilled & Baked, Sides, Sauces & Rubs and Sweets & Shakes.
Juan Mari Arzak is the third generation of chefs at the restaurant in San Sebastian that bears his family name. Arzak has held three Michelin stars, the maximum that can be awarded, since 1989. It is a member of many of the world's most prestigious associations and appears in countless restaurant guides. It has also been ranked on the World's 50 Best Restaurant List since the ranking's early days. This book tells the story of a family and a cuisine. It takes a look at Juan Mari's role as a cutting-edge chef and restaurateur, and an inspiration for generations of young cooks. It commemorates the 40th anniversary of the birth of the so-called New Basque cuisine, of which Juan Mari was the leader, a movement which formed the germ of the current Spanish gastronomic revolution, and it contains the most emblematic recipes of the last ten years of his work, as well as the most emblematic of his career. For nearly twenty years Juan Mari has shared the role of Chef at Restaurante Arzak with his daughter Elena. The book also follows Elena's rise in the kitchen, recognizing the essence of her creative process and the magic she and her father create through the design and balance of plates and menus. This introduction to the close-knit team of visionaries and their innovative recipes offers a glimpse into the future of Restaurante Arzak.
Join national treasure Ainsley Harriott on his culinary journey through the Mediterranean discovering the very best recipes to cook back home. Ainsley's Mediterranean Cookbook includes all the recipes from his major 10-part ITV1 series. Journeying through Spain, Sardinia, Morocco, Corsica, Cyprus and Jordan, Ainsley shows how easy and enjoyable it can be to make fresh, healthy, delicious meals. From simple salads and dips to everyday favourites like pasta and risottos, satisfying meats, flavoursome vegetarian mains and light fish dishes, Ainsleys's recipes are perfect for a relaxed gathering of family and friends or hassle-free midweek meal. Recipes include: Griddled chicken, peach and mint salad with feta Butternut squash and sweet potato tagine Pasta shells with Italian sausage and tomato Sumac lamb cutlets Tabbouleh Lamb steaks with balsamic and honey glaze Lemon and pistachio couscous Quick flatbreads with roasted tomato salsa Chocolate and spiced coffee mousse Orange and cinnamon hot chocolate
Laurel, the first book from Top Chef winner Nick Elmi, promises to be as engrossing and delicious as its restaurant namesake. Elmi is one of many who are devoted to making South Philly, particularly the East Passyunk area, even more of a destination than it has already become. Restaurant Laurel earned four bells from Philadelphia restaurant critic Craig Laban, one of only four restaurants in the city to earn that ranking. Elmi started out working for the highly mercurial George Perrier at Le Bec-Fin and at Brasserie Perrier, honing top-notch skills and familiarizing himself with the very highest quality French-inspired food before later opening Restaurant Laurel (securing the lease with $5000 and a lot of tequila). While many believe that it is essentially French, Laurel is a true American restaurant with a modern feel. Elmi writes in headnotes about his suppliers, whose work colors every dish they serve, and his growing up in New Jersey. The acclaimed nine-course tasting menu that they serve at Laurel are unmatched in Philadelphia. Elmi does seasonality just right: fall brings Apple-Yuzu Consomme, Marinated Trout Roe, and Bitter Greens; winter serves up Bourbon-Glazed Grilled Lobster, Crunchy Grains, and Apple Blossom; spring is evidenced by Black Sea Bass, Peas, and Rhubarb; and summer is distilled in Marigold-Compressed Kohlrabi, Buckwheat, and Cured Egg. Each chapter is a full nine-course tasting menu with accompanying cocktail.
Since going on his Great British Adventure in 2019, James Martin has taken to the road again (and the sea and skies, too!) to bring us more of his favourite stunning - and occasionally remote - locations around the UK. With a foreword by Tom Kerridge, this new celebration of the unique food of the British Isles sees James travel from islands to Highlands, cooking and eating everywhere from Cornwall to Scilly, Jersey and Guernsey, Isle of Man to Shetland, the Peak District, Lake District and Yorkshire Moors, and from Wales to Skye. He takes advantage of the best ingredients the country has to offer, making Poached Turbot with a Creamy Herb Sauce on a boat in Guernsey, BBQ Pork Burgers on the Isle of Man, traditional Singing Hinnies in Northumberland - and more surprising dishes like Hoisin Duck on beautiful St Martin's in the Isles of Scilly. It's another inspiring culinary journey for fans of the show and there are 80 recipes from the series, along with details of the producers and chefs James visits, and exclusive photography from behind the scenes on this extraordinary food trip.
Celebrate the 60th Anniversary of The Andy Griffith Show with a newly formatted edition of Aunt Bee's Mayberry Cookbook. Aunt Bee and her friends have stirred up a cookbook that brings home all the flavor of The Andy Griffith Show's Mayberry. Inside, you'll find 300 recipes from your favorite characters - and their favorite local eateries. From good old-fashioned, down-home cooking to some of Mayberry's more unusual meals, you'll discover favorite Mayberry-style dishes for all occasions, inspired by Aunt Bee's unsurpassed talents in the kitchen and her special love for her family and friends. You'll learn how to make: Betty's Breakfast Grits Casserole Crooner's Shrimp Creole Barney's Hot Plate Chili Helen's Honor Rolls Aunt Bee's Fried Chicken Opie's Carrot-Top Cake Thelma Lou's Very Chocolate Cheesecake And so much more! This 60th Anniversary edition of Aunt Bee's Mayberry Cookbook includes curated menus for every occasion, from Morelli's Pounded Steak Dinner to Aunt Bee's Southern Family Dinner to a Fourth of July Backyard Barbeque. Most recipes can be made with simple pantry staples, and there are plenty of options for any home cook, whether you need a quick weeknight dinner or a show-stopping brunch. Aunt Bee's Mayberry Cookbook is also chock-full of wonderful, rare photographs from The Andy Griffith Show and offers entertaining glimpses into the friendly town. This book makes a perfect gift for fans of the show and anyone who enjoys cooking for family and friends.
Jacques P?pin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques P?pin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on P?pin?s 1978 and 1979 archetypal works La M?thode and La Technique,Jacques P?pin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by P?pin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.