Each recipe blends simplicity and innovation, reflecting Nigel's approachable yet sophisticated cooking style.

We love you for doing everything – whether it is planning a menu, laying a table or planting a garden – with staggering style. For the lemon juice I blended up juice of 1 lemon, some whole cumquats, lemon and lime zest, mint, makrut lime leaves, lemon verbena leaves - until the leaves were very fine. Followed by millions around the globe and with billions of views across Tik Tok, Instagram, Facebook and YouTube, Andy wants to inspire others to cook at home and bring people back to the table, to enjoy being together over a shared meal. Ran out of time to peel and chop the peppers but they were delicious in quarters on top of the lentils.Stella was the founder of ‘ICSA’ Independent Cookery School Association’, championing the best British accredited cookery Schools. This 301 page hardback features over 100 beautifully photographed recipes of the dishes that most define her life as a cook and will take you on a journey through many traditional English recipes. Nigel's writing is intimate and evocative, capturing the essence of moments like his first encounter with a sublime baguette in Paris or the comforting delight of buttercream-topped chocolate cake. And Soft Rolls with Feta and Rosemary; A Chowder of Mussels and Leeks; Sticky, Seeded Malt Loaf; A Salad of Lentils and Red Peppers; Braised Pork Meatballs with Rib Ragù Sauce; Apricot Pan Pie; Marmalade Treacle Tart. The inclusion of his personal stories and experiences gives a deeper understanding of his approach to food and cooking, making A Cook's Book not only a guide to preparing meals but also a memoir of a life lived with a deep love for food.

With over 200 recipes, each with its own story of how it came to be part of my life, the collection is a mixture of my personal favourites and many new ones. The images, shot by renowned photographers, bring to life the textures and colors of the dishes, while the elegant layout of the book makes it a joy to peruse. Every time I needed a basic info on the ingredients, how to carve the meat, how to make pastry I would turn to this book and I would definitely find everything I needed and more. It should be said that some of the ' Know How ' is covered in the MasterChef Kitchen Bible and the different recipes from countries around the world are only 10 pages a piece. Ingredients and cooking styles from around the world are demonstrated in recipes – classic, contemporary and innovative.Nigel Slater’s first cookbook was published in 1992; in the intervening years he has written some 25 books, if my counting is correct. This is a very comprehensive cookery book that covers everything that you need to know about food preparation along with lots of mouth watering recipes. There are chapters on vegetarian suppers and meat-feasts; cakes for everyday and special occasions; bread, everyday suppers and the ritual of tea.

There are recipes of such unctuous edibility that you want friends to pour into your kitchen immediately. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. Facebook sets this cookie to show relevant advertisements to users by tracking user behaviour across the web, on sites that have Facebook pixel or Facebook social plugin. There are recipies here and there but it is not the main focus, but if you want to become a chef or are a kitchen enthusiast you will love it. With a simple timeline throughout that identify key world events and their parallel food developments.Each one a letter to a friend, a story of something I have made for dinner, the tale of how it came to be on my table. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Written by Ashburton Cookery School founder Stella West-Harling MBE it charts her personal journey through food and cookery, from her childhood in post-war Britain through to running one of the UK’s first organic restaurants and the foundations that were subsequently laid that resulted in her launching one of the UK’s top cookery school’s in Ashburton.