You can get great satisfaction from home-baking, and save money too. olive: 101 Brilliant Baking Ideas is an inspiring cookbook containing olive magazine's best baking recipes, from impressive cakes and desserts to quick and simple traybakes, pastries and pies. 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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This innovative technique is an inexpensive, low-maintenance way to grow a bounty of food in a small space. All you need is a bale of straw, some fertilizer, and your favorite vegetable seeds! Craig LeHoullier's step-by-step instructions show you how to do everything from sourcing the straw and setting up your bale to planting, dealing with weeds and pests, and harvesting.

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Why Leafy Greens Are A Super (Duper) Food In a typical serving of leafy green vegetables, you get a massive dosage of Vitamin K. This incredible vitamin regulates blood clotting, helps protect bones from osteoporosis, may help prevent and reduce atherosclerosis by reducing calcium in arterial plaques, may be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthritis. Want more? Vitamin K may also help prevent diabetes. Green Smoothie Diet Quick-Start Is The Book For You Choosing The Right Type Of Greens For Your Smoothie You can divide your greens into two main categories; Salads and Hearty. The nutritional value of your smoothie will depend heavily on the type of green you use as the base of your smoothie What's The Big Deal With Smoothies Let's be straight-up and down about this; cooking properly balanced meals beats anything else, period. Smoothies are the next best thing. Freshly prepared, they trump vitamins pill supplements hands-down. Extremely easy to make a routine out of it. No hassle, no cooking. Just find a recipe, stick the ingredients into a blender and your done. Takes about 10 minutes from start to finish to have a nutritionally-rich smoothie ready to drink. Doesn't get easier to consume those greens. How To Get The Most Out Of The Green Smoothie Diet You can take on the green smoothie diet in a number of ways. Find out the best way to achieve your particular weight-loss and health goals. Key Sections of the Book 10 Simple Low-Calorie Recipes For Weight Loss & 10 Easy Meal Replacement Recipes The Best Way To Diet Using Green Smoothies Drawbacks Of The Green Smoothie Diet (yes, there are some!)

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Completely revised, updated and enlarged, now encompassing two volumes, this third edition of Fruit and Vegetables reviews and evaluates, in comprehensive detail, postharvest aspects of a very wide international range of fresh fruit and vegetables as it applies to their physiology, quality, technology, harvest maturity determination, harvesting methods, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation. The new edition of this definitive work, which contains many full colour photographs, and details of species not covered in the previous editions, provides key practical and commercially-oriented information of great USE in helping to ensure that fresh fruit and vegetables reach the retailer in optimum condition, with the minimum of deterioration and spoilage. With the constantly increasing experimental work throughout the world the book incorporates salient advances in the context of current work, as well as that dating back over a century, to give options to the reader to choose what is most relevant to their situation and needs. This is important because recommendations in the literature are often conflicting; part of the evaluation of the published results and reviews is to guide the reader to make suitable choices through discussion of the reasons for diverse recommendations. Also included is much more on the nutritional values of fruit and vegetables, and how these may vary and change postharvest. There is also additional information on the origin, domestication and taxonomy of fruit and vegetables, putting recommendations in context. Fruits and Vegetables 3e is essential reading for fruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers, packhouse operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of USE within thi.

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Nancie McDermott, widely regarded as the American expert on Thai cooking, offers a clear, straightforward approach to dishes that many Westerners have tasted only in restaurants. In Real Thai, she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.

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With the Calphalon No Peek Round Waffle Maker, you can make delicious, restaurant-style waffles at home. Simply mix the batter, pour it in, and select your preferred shade level for light to golden brown waffles. And you don't need to lift the lid to see how it's cooking - The No Peek indicator light will let you know the moment your waffle is ready. The high-performance bronze nonstick interior releases waffles easily. The Opti-Heat system distributes heat evenly and consistently for perfect results, every time. Features: STYLE. PERFORMANCE. SIMPLICITY. Calphalon's signature Opti-Heat system ensures precise temperature control for even cooking. Variable Shade Control lets you choose waffle doneness, from light to deep brown. No-Peek "Ready" feature indicates when the waffle is cooked to perfection. The High-Performance Bronze nonstick cooking surface ensures effortless release. Produces a 1/2"-thick, 6 3/4" diam. round waffle with four sections. Silicone-wrapped handle stays cool to the touch. Brushed stainless-steel exterior. Stands upright for compact storage.

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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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Be smart in everything that matters is an up-to-date guide, telling you how to be a step ahead in building your personality, tackling personal financial matters, making vital decisions when it comes to getting married and some of the basics in food and health. This book is a complete package put together in a concise form. It gives an explanation to important aspects of life and modern trends that one needs to dig deeper to understand. The book can also be given as a gift to a friend, relative or a loved one. Be smart in everything that matters includes different sections that cover character, finance, marriage, food and health. In terms of financial matters, it gives advice on managing personal finance, investing, saving money and budgeting. The introductory chapters deal with what makes you a better person and how important education and technology in the modern world is. They follow on to finance that tell you about the benefits of property investment. The marriage section starts with preparing for marriage, getting married to the right person, going on to the first night, honeymoon destinations and dealing with your mother-in-law. Often, some people are just talented when it comes to handling money and how to make it grow. However, they may not be so good in the kitchen or busy lifestyles take the blame. The book includes a chapter that gives advice on how to avoid common mistakes that make you go wrong in cooking. It also has healthy recipes and other simpler ones to impress family and guests. The last section, which is about food and health, covers different topics like staying in shape, the benefits of coffee and how you can use the highly nutritious fruit, the avocado for health, beauty, food and the environment.

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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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