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Modern recipes, ancient grains
Curious about quinoa? Fascinated by freekeh? Tempted by teff?
These ancient grains, first cooked thousands of years ago, are back on ...
In this inspiring collection Suzanne offers 80 new recipes and takes us through all the practicalities, explaining how to choose, use and clean your pressure ...
My ideas start with a taste, a flavour, and a sketch in my kitchen notebook.
Leaving behind her tiny kitchen in Paris to embark on ...
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry ...
All the recipes in this book are gluten-free, which caters for the ever-growing need for guidance and advice about food which is suitable for those ...
My Abuelo's Mexican Feast, the follow-up cookbook to My Abuela's Table, is an illustrated journey back to Mexico's past, tracing the life ...
Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn ...
Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season.
It ...
Everyone enjoys the sweet salty qualities of smoked meat and fish ndash; caramelized on the outside, with a soft tender inside and a taste that ...
Everyone wants to know: How does Dominique do it? Dominique Ansel is the creator of the Cronut pastry, the croissant-doughnut hybrid that has taken the ...
