Catherine Phipps - Böcker

Now more than ever, the nation needs and wants to be able to cook in a quicker, easier, cheaper, healthier and greener way. Look no further than the pressure cooker! Guardian writer Catherine Phipps's mouth-watering recipe book, with stunning colour photography throughout, is the essential guide to cooking with the kitchen appliance that will save you both time and money!'This humdrum tool of grandmother's thrifty cooking is resurrected with an amazing amount of glamour' - The Times'Phipps's exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation' - The Sunday Times'Recipes you'll want to cook' - The Financial Times 'The holy grail of cheap, quick, delicious food' -- ***** Reader review'I just can't wait to cook more things from it' -- ***** Reader review'Changed my life' -- ***** Reader review 'Inspirational!' -- ***** Reader review'Magical!' -- ***** Reader review*****************************************************************************************************Those who lead a busy life and often cook in a hurry will appreciate any time-saving kitchen hack.The pressure cooker is the number one gadget for people who want to slice huge chunks off the cooking time of meat, pulses and sauces. From ribs that fall off the bone, to stew, casserole or braised meat, a pressure cooker can achieve great results in under an hour. Pasta and rice can be made from scratch in less than 10 minutes; thrifty cooks can tenderise flavoursome cheap cuts in just 20 minutes and pulses can be cooked without having to soak them. Speed isn't the only advantage of pressure cookers - they also preserve nutrients and vitamins, as well as being a more economical way to cook.As a busy working mother, Guardian writer Catherine Phipps is wholly reliant on her pressure cooker to produce quick and easy one-pot meals for her family. Her authoritative guide is aimed at those who are new to pressure cookers as well as established fans. Alongside recipes ranging from pot-roast chicken and seafood risotto to Boston baked beans, pulled pork sandwiches and Scotch eggs, and even cheesecake and chocolate pots, Catherine offers handy tips on how to adapt conventional recipes for the pressure cooker, safety ideas and a guide to using certain ingredients.With 150 delicious recipes and beautiful colour photography throughout the Pressure Cooker Cookbook will revolutionise your mealtimes.

This book offers snapshots of sex work in global history, examining how it has differed in different places around the world at different points in time. Focusing on certain moments in certain places and examinations of historical lives, it offers a diverse approach with a heavy focus on lived experience to see what selling sex was like instead of what it “meant”. Therefore, this book aims to argue that selling sex has been different at different times and present the diversity of experience in sex work throughout history, through case studies and comparisons.Aimed for students, scholars, and general readers alike, Histories of Sex Work Around the World provides an introduction to the history of sex work within a global perspective. The case studies cover a wide range of topics and geographical regions – from North America to Mexico City to Vietnam, spanning across 12 different countries and over 400 years of history, before considering the future of sex work in the internet age. Furthermore, this book features chapters with personal accounts from writers with experience selling sex, managing a brothel, or working as a dancer. It also includes a foreword from renowned writer and historian Julia Laite, author of bestselling book The Disappearance of Lydia Harvey.

This book offers snapshots of sex work in global history, examining how it has differed in different places around the world at different points in time. Focusing on certain moments in certain places and examinations of historical lives, it offers a diverse approach with a heavy focus on lived experience to see what selling sex was like instead of what it “meant”. Therefore, this book aims to argue that selling sex has been different at different times and present the diversity of experience in sex work throughout history, through case studies and comparisons.Aimed for students, scholars, and general readers alike, Histories of Sex Work Around the World provides an introduction to the history of sex work within a global perspective. The case studies cover a wide range of topics and geographical regions – from North America to Mexico City to Vietnam, spanning across 12 different countries and over 400 years of history, before considering the future of sex work in the internet age. Furthermore, this book features chapters with personal accounts from writers with experience selling sex, managing a brothel, or working as a dancer. It also includes a foreword from renowned writer and historian Julia Laite, author of bestselling book The Disappearance of Lydia Harvey.

This book explores the use of critical pedagogies for teaching and learning in sport-related degree courses.Bringing together new research, it provides lecturers and instructors with practical guidance and case studies on planning and managing teaching in a way that facilitates social justice and inclusion. Featuring the work of leading sport researchers sharing scholarship and practice from the UK, North America, Europe and Asia, the book covers teaching and learning across the sport-related curriculum, including the sociology of sport, sport business and management, and sports coaching. It explores important issues and debates in contemporary sport studies and presents new approaches on topics such as gender equity in teaching and practice, a decolonised curriculum, anti-oppression and queer pedagogies, and pedagogy and identity in divided societies.An essential toolkit for building transformative sport-related courses that will help students to become agents of positive social change, this book is important reading for any lecturer, instructor, course leader, researcher or advanced student working in sport within higher education.

FINANCIAL TIMES BEST FOOD BOOKS OF THE YEAR 2019 THE SUNDAY TIMES BEST COOKBOOKS OF THE YEAR 2019 Shortlisted for the André Simon Food and Drink Book of the Year 2019 Telegraph 20 best cookbooks to buy autumn 2019 Spectator Best Cookbooks to buy Christmas 2019 "Leaf is so full of richly varied recipes I am hungry to cook, from herb butters, vinegars and sauces, to robust dishes and both elegant and cosy desserts. Don’t be misled by title: it is not a book of salads!" – Nigella Lawson“Phipps is curious, scholarly and greedy… venturing into labyrinths that lead to surprising facts and observations and truly terrific recipes. She then stands by your side and talks to you as you cook.” – Diana Henry, Telegraph"Phipps is a cookery writer who deserves to be better known... this new one is her masterpiece: a joyous and beautiful celebration of leafiness." – Bee Wilson, The Sunday Times"Phipps has one of the most characteristic and engaging voices in contemporary food writing... Comprehensive, as always, but also innovative and surprising." – Tim Hayward, Financial TimesLeaf is a celebration of edible leaves in all their versatility. Bitter, pungent, peppery, lemony, sweet – in terms of flavour profiles, is there any ingredient so diverse?And from the palest shades of white and yellow, through to the deepest, darkest greens, via blushing reds and pinks, and rich purples, leaves are a riot of colour and texture. A leaf can be the tiniest microherb or a huge elephant ear. Tightly furled torpedoes, floppy with a peony blowsiness, spiky, crinkly, curly, delicate or feathery...From lettuces and herbs, through brassicas and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and over 120 foolproof recipes. With her recipes taking in soups, salads, brunches, starters, mains, puddings, baking, preserves and drinks, this is the essential book on cooking with leaves of all kinds.

'Who better as a guide to using them, whether stovetop or electric models, than the Queen of pressure cooking... Catherine Phipps. As someone who is in the wasteful habit of using mine just for pulses and stock, I'm inordinately grateful to her.' – Nigella Lawson'Don't be put off using a pressure cooker: buy this book and learn the way to a quicker, healthy, taste-capturing way of cooking. Catherine takes away any doubts and will open your eyes to the way of the pressure cooker. Well, it certainly worked for me.' – Dave Myers, The Hairy Bikers'The Pressure Cooker Bible from the Pressure Cooker Queen… Wonderful!!!' – Si King, The Hairy BikersWith over 200 recipes, Modern Pressure Cooking is the essential pressure cooker cookbook.Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions. Shakshouka with Feta, All in One Macaroni Cheese, Crispy Aromatic Duck, Squid and Chorizo with Black Rice – all the recipes included are delicious and will go down well with hungry friends and family. Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods – risotto takes 7 minutes!), it's energy-efficient and food cooked in a pressure cooker retains more nutrients and more flavour. Cooking this way makes life easier!

A citrus lover’s gift book, with fail-safe favourites and tangy twists on classic citrus dishes.The Little Citrus Cookbook offers 40 recipes for everything from fresh summer salads to Mediterranean-inflected meat dishes, to the perfect lemon drizzle cake. Whether you’re looking for zingy new ways to use up lemons, limes and oranges, or to discover the sweet, sour, bitter and umami-enhancing flavours of yuzu, bergamot and pomelo, there’s something here for everyone. Straightforward and easy to follow, Catherine Phipps’ recipes work perfectly every time – these gorgeous recipes are sure to become classics in your collection.