Tom Aikens is undoubtedly one of the UK's most talented chefs. His first restaurant, Tom Aikens, has received huge critical acclaim and was awarded a Michelin star a year after opening, sealing Tom's reputation as a culinary leading light. Tom also drummed up a further legion of fans with the opening of Tom's Kitchen - an informal all-day brasserie serving familiar and rustic dishes. It is this simple, homely style of cooking that Tom focuses on in his new cookbook. With over 200 easy recipes there's something for every occasion, from fast fixes, such as Peppered Steaks with Crushed Roast Garlic or Spiced Mullet Soup with Paprika and Chorizo; to twists on classic comfort food such as Ham and Mustard Macaroni, Toasted Sourdough with Aubergine, Basil and Sheep's Cheese and Lamb Rump with Rosemary Polenta and Parmesan. There's also a chapter for weekend cooking - pies, slow-roasts and hearty fare - and one on how to get creative with your leftovers. Other highlights are Tom's irresistible desserts: Prune and Armagnac Brioche Pudding, Caramel Mousse and Golden Syrup Sponge. The emphasis is on simplicity - recipes that can be prepared and cooked without any hassle or fuss, making cooking a pleasure rather than a chore. Beautifully illustrated with specially commissioned photography and a fresh, striking design, this is set to be a must-have cookery title.

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When North Korea and food are mentioned in the same sentence, most people will still think of the famine of the mid-1990s, when untold thousands of North Korean citizens starved and many of the survivors were reduced to eating grass or bark. While food security remains a problem in rural areas of North Korea, in urban areas the "donju", or new middle class, have been spending their good fortune in exclusive restaurants serving not just the traditional dishes of the North such as cold noodles and barbecue duck, but also importing previously unknown foreign specialties like pizza, hamburgers and cappuccino. In fact, North Korea has an almost religious reverence for its culinary heritage. Trainee chefs are regularly dispatched to far-flung country provinces to collect and preserve folk recipes, restaurants are considered as "museums of traditional cuisine", and one of the first websites launched by the North Korean government was www. cooks.org. kp, which showcases local ingredients, recipes and restaurants. While North Korean food is often considered to be less spicy than its Southern equivalent, it also reflects long-standing cultural and commercial links with Russia. Barbecue and hotpot are popular, as in the South, but so is potato salad - a Russian specialty. North Korean dishes are also influenced - just like everything else - by the laws of the regime. While beef is hugely popular in South Korea, in North Korea it is technically illegal, as eating draught animals is banned. Many North Koreans also have an extremely sweet tooth, paying premium prices for imported Chinese candy and South Korean Choco Pies. This book brings together a selection of North Korean recipes. We hope you enjoy both the book and the recipes; jal meokkesseumnida!

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For over 80 years, Paderno (Italy) has been a leading company in the manufacturing of professional cookware and kitchen utensils. The company is constantly engaged in enhancing the quality of its products and consistently complies with the most recent laws relating to public health and safety. For this purpose, the new factory in Orfengo, Novara, near Milan, is equipped with a modern laboratory with high technology instruments (X-rays, atomic absorption, etc.), which enables Paderno to carry out its own chemical tests on the raw materials used and check their conformity to the standards required. Special attention is paid to the environment and to general safety. The depth and flared sides of this pan make it easy to cook paella as the shape encourages the quick evaporation of liquid. The pan is made of thick non-stick aluminum with multiple layers of non-stick coating- Paderno s precise heat control durability ease of use and classic design make it ideal for both home and restaurant use. Our Paderno brand cookware is backed by an exceptional 25 Year Warranty.

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Chicken and Dumplings, Fried Green Tomatoes, Cornbread, Collard Greens, and Sugared Pecans! By any measure, the Blue Willow Inn in Social Circle, Georgia is as southern as you can get. Proprietor Billie Van Dyke says that no one is allowed to leave hungry, and certainly no one should after feasting on a variety of Southern salads, meats, vegetables, breads and desserts and, of course, sweet tea, the "Champagne of the South," and lemonade. Housed in a gloriously restored southern mansion, The Blue Willow Inn is home to Southern hospitality and charm at its best. The Blue Willow Inn Cookbook offers delicious Southern recipes, vintage pictures from the early days of Social Circle, and fascinating anecdotes about the restaurant. It's a book that's wonderful for reading or for cooking. The greatest restaurants in America are its wonderful independent regional restaurants. And there are no greater experts on America's regional restaurants than Michael and Jane Stern. "Coast to coast," said the New York Times, "they know where to find the freshest lobster rolls, the fluffiest pancakes, the crispiest catfish.

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Throw away that take-out menu and turn to one of the recipes in this wonderful new cookbook. Using readily available ingredients and a few simple techniques, Quick & Easy Chinese brings the delicious flavors of Asia into anyone's kitchen. Included are many familiar restaurant classics like Cashew Chicken, Hot and Sour Soup, and even Fortune Cookies-all simplified for easy home cooking. With a wide range of appetizers, soups, entrees, drinks, and desserts, Quick & Easy Chinese will bring everyone good fortune and good eating.

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The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking. In this, her first cookbook, Anna introduces the reader to his or her very own 'modern pantry', a global larder of ingredients to use at home. Recipes include snacks and sharing plates like crab rarebit and grilled halloumi and lemon roast fennel bruschetta, salads such as wild rice with charred sweetcorn, avocado, feta and pecan, and delicious main courses like miso-marinated onglet steak. Other highlights are her luscious desserts: honey-roast pear, chestnut and oat crumble and home-made coconut sorbet, and cakes and bakes including date and orange scones and banana and coconut upside-down cake. Anna aims to broaden the everyday home cook's ideas of what he or she can prepare, to create simple, inspiring dishes for family and friends. The Modern Pantry Cookbook is stylish and groundbreaking, and the innovative recipes are illustrated with beautiful colour photography.

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When you're short on time and ideas, hosting an impressive dinner party or making lunch for family and friends can seem like a stressful task. In 101 Easy Entertaining Ideas, olive magazine has inspiration for even the most daunting occasions. Including modern classics like Sugar-cured salmon and Fillet of beef with shallots and mushrooms to more unusual ideas like Crisp noodle wrapped prawns with tomato jam and Roast goose with sour cherry and red wine sauce, there are plenty of starters, mains and sides to wow. There are also lots of meat-free suggestions for vegetarian dining, and some delicious desserts to complete the meal. olive is the stylish monthly magazine for food lovers. As well as easy, seasonal recipes, restaurant recommendations and food-focused travel, olive features ethical shopping guidance, unpretentious wine advice and expert cooking tips and techniques from leading chefs Gordon Ramsay and MasterChef's John Torode.

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Canteen took the London restaurant scene by storm in 2005. Here was a restaurant serving proper British food - devilled kidneys on toast, potted duck, pork pies, and treacle tart - with passion and pride. Their no-nonsense, modern-meets-classic menu has brought good British cooking to the high street once more, and prompted the likes of Gordon Ramsay, Terence Conran and gastropubs around the country to follow suit. Unapologetically nostalgic, their first, much-anticipated cookbook is a splendidly comforting collection of 120 British dishes, including steak and kidney pie, Arbroath smokies, blackcurrant jelly with ice cream and shortbread, and rhubarb and almond trifle. Canteen is hugely popular with people of all ages, who just love good food. And with people keen to cook simple, economical and hearty family meals 'like Grandma used to make', Canteen's modern classics could not be more timely. Featuring innovative design and photography, and traditional recipes that helped to make Britain great, Great British Food will bring a touch of foodie nostalgia to kitchens country-wide.

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Celebrated Chicago chef Rick Tramonto, from Tru, welcomes you into his home for the first time, sharing his passion and faith. With Steak with Friends, celebrated chef and noted cookbook author Rick Tramonto personally invites readers into his home to share a dazzling array of 150 steak and seafood recipes with all the trimmings. In this cookbook, Rick places special emphasis on choosing and preparing steaks, and provides beef and temperature charts, drink recipes, and even suggestions for what music to play while you cook. These sophisticated yet simple-to-prepare recipes show home cooks how to reproduce the flavors and great steakhouse food from Rick's steak and seafood restaurants in the Chicago area. With recipes geared toward home chefs in an easy-to-read format and accented with warm photography of Rick and his family, Steak with Friends is for anyone who loves grilling or cooking at home with friends and family.

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From Tomato and Smoked Pancetta Sugo for winter to Summer Pudding with Orange-Flower Water Cream, this book is organized season by season to offer a year of sumptuous delights with wines to match Founded in 1934 by the Continis' ancestors, Italian shop and restaurant Valvona & Crolla is legendary in food circles for its excellence, and has been described as "the Sistine chapel of continental delis." Now, co-owner Mary presents 200 delicious, authentic recipes from around the country of her heritage. Starting with the festive flavors of winter, such as a creamy chestnut soup with smoked pancetta; moving on to the best of spring's vegetables with a broad bean and spinach frittata; fresh seafood dishes in the summer; and finishing with the truffles, olive pressings, and slow-cooked casseroles of the autumn, this beautifully written and evocatively photographed book adds up to a food diary of personal stories, history, anecdotes, and recipes, all imbued with the warmth and local knowledge that only a true Italian family, passionate about food, can deliver.

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For over 80 years, Paderno (Italy) has been a leading company in the manufacturing of professional cookware and kitchen utensils. The company is constantly engaged in enhancing the quality of its products and consistently complies with the most recent laws relating to public health and safety. For this purpose, the new factory in Orfengo, Novara, near Milan, is equipped with a modern laboratory with high technology instruments (X-rays, atomic absorption, etc.), which enables Paderno to carry out its own chemical tests on the raw materials used and check their conformity to the standards required. Special attention is paid to the environment and to general safety. The depth and flared sides of this pan make it easy to cook pella as the shape encourages the quick evaporation of liquid. The pan is constructed of black steel with dual handles. Diameter: 19.625" Height: 3.125" Metal Thickness: 19 Gauge Metal Type: Steel

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In a vivid panorama, Londoner's Larder presents the food of a great city. Annette Hope has used biography, literature and social history to explore the city of Chaucer, Shakespeare, Pepys, Johnson, Dickens, Wilde and Virginia Woolf, and to show in lively detail what these writers and their contemporaries might have eaten, where the food came from and how it was cooked. She looks at problems of supply, distribution, nutrition, cooking, and health and hygiene as the city expanded and changed character, and chronicles the effects of social, economic, and ethnic shifts since the end of the Second World War. At the end of each chapter are recipes from the period, written in modern, usable form. From the takeaway pasties baked by the Cook in The Canterbury Pilgrims to dinner at the Café Royal, from John Evelyn's recipes for salads to Mrs Beeton, from the introduction of coffee to the appearance of ration books, this book charts the gastronomic life of London in scholarly and entertaining detail. A discussion of the city as it is at the beginning of the twenty-first century rounds off the picture - a time when Middle Eastern and Oriental food is commonplace, and much of the cuisine available in European restaurants is inspired by that on offer in popular holiday resorts and purely 'British' food is difficult to find. If London beguiles you, literature seduces you, and recipes fascinate you, this pioneering book will intrigue and delight you.

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Sometimes you just need something comforting to raise your spirits, to de-stress or indulge. 101 Comfort Food Classics has plenty of uplifting ideas from familiar favourites like Beef in ale with horseradish dumplings, Easiest-ever chocolate fudge cake and Steamed treacle pudding to more exotic, but equally cheering, combinations like creamy Prawn and harissa stew with couscous and Fluffy coconut and lime cake. With speedy suggestions for a quick comfort fix, bowl food to enjoy in front of the TV, meals for relaxed entertaining with friends, and ideas for when only something sweet will do, this book is the perfect companion. olive is the stylish monthly magazine for food lovers. As well as easy, seasonal recipes, restaurant recommendations and food-focused travel, olive features ethical shopping guidance, unpretentious wine advice and expert cooking tips and techniques from leading chefs Gordon Ramsay and MasterChef's John Torode.

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These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Volts: 120. Watts: 800. Amps: 6.7. Dimensions: 22 W x 16 D x 8 H.

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These pans are constructed from 18/8 stainless steel for years of service. The solid pans provide dry heat and the perforated pans provide steam heat for any cooking conditions. Dimensions: 12-1/2" x 10-1/4" x 4".

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Hello! I'm Sergio Guzzardi. I'm a nutritionist, a michelin starred Chef and a food photograph. My desire to perform at an optimum level in all of my athletic endeavors started when I was young, leading me to study food and nutrition. I explored the culinary world and rose to the rank of Executive Chef at top world restaurant and hotels. Due to these experiences and years spent traveling for the sake of food, I spent time working with Whole Foods Market as a Healthy Eating Specialist educating customers on how to shop and cook. I now published over 20 books dedicated to sharing everything I knows about food, nutrition and cooking with all who want to know more for the betterment of themselves and the people that they love. Thank you Sergio

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Our bowls can be found in fine restaurants throughout France a culinary country where cooking is taken very seriously. The Pillivuyt bowls are all sizes and shapes from simple to elegant they fill a variety of needs. The bowls are perfect for hot or cold soups salads cereal vegetables fruit compotes ice cream and mixing. Clean up is a breeze. The Pillivuyt all-white finish and timeless design is robust and durable enough for everyday use.

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Boost your energy, build muscle, lose fat, and improve your performance with this sports nutrition guide! This first edition includes the latest research on hydration, vitamins, supplements, energy drinks, organic foods, and balancing carbohydrate and protein intake for exercise and competition. Hello! I'm a nutritionist, a michelin starred Chef and a food photograph. My desire to perform at an optimum level in all of my athletic endeavors started when I was young, leading me to study food and nutrition. I explored the culinary world and rose to the rank of Executive Chef at top world restaurant and hotels. Due to these experiences and years spent traveling for the sake of food, I spent time working with Whole Foods Market as a Healthy Eating Specialist educating customers on how to shop and cook. I now published over 20 books dedicated to sharing everything I knows about food, nutrition and cooking with all who want to know more for the betterment of themselves and the people that they love. Thank you Sergio

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They have a practical pouring rim are neutral to taste or smell resistant to heat cold and household acids and are easy to clean. Mixing bowls are an essential part of the cooking process and every restaurant and bakery needs to always keep a few on hand. Whether you are making batches of muffins making a seasoning mix or melting chocolate for truffles on a double-broiler set-up mixing bowls always come in handy. This mixing bowl is made of stainless steel and features a flat base for exceptional balance while mixing. Features The deep form is especially suitable for mixing liquids and salads Mixing bowls are an essential part of the cooking process and every restaurant and bakery needs to always keep a few on hand Practical high polished puring rim Whether you are making batches of muffins making a seasoning mix or melting chocolate for truffles on a double-broiler set-up Strainer 4 Quart

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These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Dimensions: 18 W x 14 D x 9 H.

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