Christine Ingram – författare

This practical cookbook is both an illustrated guide to the breads of the world and a bread-making manual, with over 100 recipes for delicious home-made loaves of all kinds. The book opens with a short history of breads and bread-making before describing the different types of grains, flour and extra ingredients that can be used in baking, supported with step-by-step photographs of the entire bread-making process from kneading the dough to baking the loaf. Following this is an illustrated reference guide to the different types of bread to be found across the globe with information on history, taste and shape. The recipe section that completes the book includes all the classic breads such as Irish Soda Bread, San Francisco Sourdough and Indian Parathas to less well-known recipes such as Portuguese Corn Bread and Syrian Onion Bread.

This book explores the traditional, favourite and most popular dishes from the four corners of the globe. Illustrated with 300 stunning photographs, all showcased in a bright, fresh, contemporary design, this book will inspire and delight. There are clear and concise step by step instructions for each recipe, and cook's tips throughout to guarantee successful results.

This book shows you how to bake loaves from all around the world, either by hand or in a bread machine, with 900 step-by-step photographs. Three books, which cover every aspect of baking bread, are presented in a stunning gift slipcase. Breads of the World details loaves from around the globe, from bagels to sourdough, with fascinating information on their history as well as how each bread is baked, its shape and taste. The Baker's Guide to Bread covers baking bread by hand, with 70 recipes, such as Poppy Seed Bloomer, English Muffins, Polish Rye Bread and Wheat Tortillas. Baking Bread in a Bread Machine contains a useful introduction and 50 recipes for such classics as Wholemeal Bread, Farmhouse Loaf and French Bread. This is the ultimate collection of books for all home bakers. It contains an illustrated directory of world loaves, as well as over 140 easy-to-follow recipes for all types of bread. Comprehensive guides to techniques cover every stage of the bread-making process, from mixing and kneading to glazing and baking.You can make the most of your bread machine, with specially devised recipes tested on and fully convertible for the latest machines, whether small, medium and large. You can try your hand at Scottish Oatcakes, Potato Bread, Malted Loaf, Blinis, Boston Brown Bread, Golden Pumpkin Bread, Doughnuts or Hot Cross Buns.

As the name suggests, root vegetables are vegetables whose roots form the edible parts. These vegetables are highly nutritious and they are particularly tasty if they are home-grown and eaten soon after harvesting. In this book, the main types of root vegetables are described, with useful information about the different varieties that can be grown, their history, cultivation requirements and cooking uses. There is key advice on preparing the soil for new crops, growing root vegetables from seed, and making compost. A must for the novice grower, the book also provides information for the experienced gardener who wants to experiment with new varieties.

This title provides 200 great ways to start a meal or serve a buffet with style. This is an ultimate collection of snacks, dips, nibbles, first courses, quick bites, finger foods and light meals. It features over 200 deliciously sophisticated recipes, drawn from every cuisine: learn how to cook dishes as diverse as Chorizo Pastry Puffs, Fried Clams with Chilli, Gruyere and Potato Souffle, and Poached Eggs Florentine. Each recipe is shown in easy-to-follow step-by-step photographs with a glorious picture of the finished dish. It includes a useful introduction with basic recipes, garnishes and presentation techniques to help you get started and produce stunning results right away. It provides fantastic ideas to start every kind of meal as well as to serve at buffets and parties, with recipes suitable for both novice cooks and accomplished chefs.From mouthwatering finger food to nibble during a drinks party, to an enticing platter of Duck Wontons with Spicy Mango Sauce to savour at a special occasion, or a fragrant dish of Scallop-stuffed Roast Peppers to enjoy as the prelude to a gourmet meal, the recipes in this wonderful inspirational volume will add colour and sophistication to any and every occasion. It includes an introductory section that gives hints and tips for making garnishes, marinades, dressings and flavoured oils, followed by eight mouth-watering recipe chapters: Nibbles and Dips; Soups; Pates and Terrines; Vegetarian; Family Favourites; Starters for Special Occasions; Salads; and, Party Finger Food. Every recipe is shown step by step in over 750 gorgeous photographs, to inspire and ensure success every time.

This book shows how to get your five-a-day in a whole range of delicious ways. Find out about over 250 different fruits and vegetables, discover where they originated, and learn how to choose, store, prepare and cook them. This guide with over 1300 photographs, explains all there is to know about these exquisite foods and how best to enjoy them.

This is a tempting collection of stylish and tantalizing soups and starters. Each recipe is clearly presented with step-by-step instructions, and the book is illustrated with over 260 photographs. There are plenty of quick and easy options that take only a few minutes to make, as well as sophisticated dishes that can be prepared in advance - perfect for impressing at dinner parties. Recipes range from simple soups and seasonal salads to delicious pates, elegant terrines and foolproof souffles, so there is something for every occasion. Professional cook's tips and extra recipe variations throughout make this book a perfect source of information as well as ideas. This wonderful book of first courses is great for anyone who loves cooking and entertaining, whether for a formal dinner party or a relaxed family meal. There is a choice of over 70 delightful recipes which are surprisingly easy to prepare. The book features classic recipes such as Wild Mushroom Soup, Chicken Liver Pate, and Leek and Onion Tartlets, as well as new ideas, such as Salade Nicoise, Pears and Stilton, and Mussels and Clams with Lemon Grass.Every recipe is shown in helpful stage-by-stage photography, with a glorious picture of the finished dish, so you can see the results you are aiming for, and cook's tips and variations provide extra advice and ideas. With so many fantastic recipes, there's a first course here to complement every main course, tempt any tastebuds, and impress the most demanding guests.

Everyone finds appetizers and starters irresistible - those perfect tantalizing bites that just keep you coming back to the buffet table for more. Fresh, bright and contemporary, this beautifully designed book showcases over 150 recipes, and helps you to easily create a selection of these delectable appetizers.

This title features 250 recipes for breads from around the world, made both by hand and in a bread machine, with traditional classics and new ideas. This is the bread-maker's ultimate how-to guide, with essential information and step-by-step techniques, shown in over 1200 stunning photographs. It is a complete guide to making bread, from mixing and kneading to glazing and baking. It show you how to use today's modern bread machines: settings, troubleshooting, and adapting traditional recipes for the machine. It features a fully illustrated directory of the distinctive breads to be found around the world. Concise step-by-step instructions and inspiring photographs of complicated stages and every finished bread make each recipe easy to follow, ensuring perfect results every time. This delightful book celebrates bread in all its diversity. Containing over 250 warming recipes that will fill your home with enticing aromas, there are traditional recipes from around the world, such as Ciabatta, Boston Brown Bread, Anadama Bread or Hungarian Split Farmhouse Loaf.As well as a fully illustrated reference section to the breads of the world, there are essential step-by-step techniques for every stage of the bread-making process. The book also contains recipes for use in a bread machine, and each one can be adapted for any size of machine. With nutritional information, cook's tips, variations and 1200 photographs, this is the definitive guide to breads and bread-making.

This title includes 150 delicious recipes shown in 220 stunning photographs. Start a dinner party or celebration in style with a selection from these tantalizing recipes - from irresistible finger foods and dips, tasty soups, pates and terrines to mouthwatering fish, meat and poultry dishes. Impress your guests with tempting nibbles such as Beef Satay with a Hot Mango Dip, fantastic soups such as Hot-and-Sour Soup, vegetarian delights such as Risotto alla Milanese, and delectable hors d'oeuvres such as Scallop-stuffed Roast Peppers with Pesto. Each beautifully photographed recipe is easy to follow and features a complete nutritional analysis of the fat, carbohydrate, salt and calorie count to help you plan your meals successfully. Learn how to mix marinades, oils and dressings, and make decorative garnishes. Everyone finds appetizers and starters irresistible - those perfect tantalizing bites that just keep you coming back to the buffet table for more. Fresh, bright and contemporary, this book showcases over 150 recipes, and helps you to easily create a selection of these delectable appetizers.Choose from nibbles and dips, such as Thai Tempeh Cakes with Dipping Sauce; soups such as Avocado Soup; pates and terrines such as Salmon Rillettes; and vegetarian dishes such as Leek and Onion Tartlets. Popular family nibbles include Crispy Spring Rolls, appetizers for special occasions such as Hot Crab Souffles and party finger food such as Parmesan Fish Goujons. These delicious dishes will delight and impress guests at an informal family gathering, a large celebration or a sophisticated dinner party.

This is the complete guide to choosing, using and cooking the world's best-loved grain, with over 200 truly fabulous recipes. It is an authoritative reference book and practical cook's guide to one of the world's most popular ingredients. It is a fascinating introduction tells the story of rice cultivation and the myths and legends that surround this supremely important food crop. It is a kitchen manual that identifies the rices of the world, showing how to store, prepare and cook them perfectly. Recipes include timeless international classics such as curry, sushi, aromatic and fried rice, paella, biryani, risotto, kedgeree and sweet rice pudding. All the delicious recipes are presented with step-by-step instructions and beautiful photographs for successful and confident cooking. Rice is prized by cooks everywhere for a texture that makes it the perfect partner for almost any ingredient, from a handful of herbs to an extravagant array of seafood.This book opens with an introduction to different types of rice and the many products made from it, and takes a close look at how it is grown and harvested, the etiquette of eating it, and its history since the early days of cultivation in South-east Asia 8000 years ago. The recipes that follow cover every way of cooking rice, in an international tour, from an Indian biryani to a Middle Eastern pilaff, and from Cajun jambalaya to Spanish paella. Classic rice recipes sit alongside contemporary dishes, with a special emphasis on the risotto. With over 720 photographs and more than 200 exquisite recipes, this book celebrates the versatility of this highly revered staple food.

This book features fabulous dishes from around the world: 150 inspiring recipes shown in 220 stunning photographs. Recipes range from the classic Risotto with Parmesan and Risotto alla Milanese to the more innovative Rabbit and Lemon Grass Risotto, and desserts such as Apple and Lemon Risotto with Poached Plums. It features an array of amazing rice dishes including Seafood Paella from Spain; Beef Biryani from India; Chicken and Mushroom Donburi from Japan; and Nasi Goreng from Indonesia. It includes a visual guide to rice types with descriptions and suitable cooking methods. It is a celebration of the best international rice dishes, including risotto, biryani, pilaff, sushi, fried rice, paella, jambalaya, kedgeree and rice pudding. At-a-glance notes provide a complete nutritional breakdown for each recipe. No grain is as versatile as rice, which forms the staple diet for millions of people. Every major cuisine uses rice - its texture and mild taste are ideal for creating an enormous range of dishes.This book features risotto and rice ideas for every occasion, from simple suppers to vegetarian main courses and rich dinner party creations, with chapters on Appetizers and Soups; Vegetarian Dishes; Fish and Shellfish; Poultry; Meat; Side Dishes and Salads; and Desserts. You can try Leek, Mushroom and Lemon Risotto for a healthy and filling lunch or Trout and Parma Ham Risotto Rolls for a meal with a sophisticated edge. Also included are popular rice dishes such as Chicken Biryani, Sushi and Wild Rice Pilaff. There is a guide to rice types with details of the dishes they are used to make, advice on the equipment you will need, and all the classic rice cooking methods.

The complete guide to rice and rice cooking, with 500 step-by-step photographs

A comprehensive reference to techniques with details of every stage of the bread-making process, from mixing and kneading to glazing and baking.

This title contains over 100 elegant and delicious recipes to guarantee success. There are more than 100 stylish appetizers to tantalize the tastebuds: simple salads, succulent fish, sophisticated terrines, and elegant souffles are featured in this fabulous guide to first courses. It includes dishes that can be prepared in advance and others that only take a few minutes. Whether winter or summer, dinner party or family occasion, here are refreshing chilled soups, warming baked souffles, cosmopolitan pasta dishes, and hearty pates to suit every guest and every occasion. Inspiration is provided in the form of a tempting photograph of each finished dish alongside step-by-step instructions, cook's tips and variations. First courses are the perfect prelude to a lovingly prepared meal, whether it is a formal dinner party or a relaxed family occasion, and should whet the appetite and prepare the diner for what is to follow. They need to be satisfying without being filling, flavoursome without being overpowering, and, most important of all, they have to create the right first impression.This tempting book is a collection of varied first courses that are both fun to make and delicious to eat. There are recipes for the novice and for the experienced cook, and for all budgets. This book contains a wide range of appetizers, from soups and salads to pates, terrines and souffles, and an extensive choice of ingredients which means that you will be guaranteed to find the perfect first course for every occasion.

Plan your celebration using the helpful hints and tips, including how to open a bottle of champagne, and ideas for easy and impressive spreads, toppings and breads. Whet the appetite with classic nibbles, dips and savoury snacks, such as Cheese Aigrettes, Guacamole, and Duck Wontons with Spicy Mango Sauce, then serve a selection of more substantial dishes including Risotto Frittata, and a variety of salads and cold dishes. Refresh your guests with classic cocktails, such as Frozen Strawberry Daiquiri or Kew Pimms or a selection of exciting non-alcoholic drinks. Whether you are throwing a Christmas cocktail party, a birthday buffet or having a few friends round, "Party & Buffet Cookbook" has all the recipes you will need. Thorough party planning is vital and this volume provides essential advice on all the necessary details, from creating the appropriate atmosphere to estimating food and drink requirements. From the day you decide to have a party, to washing up the glasses after the last guest has left, you will find this book an invaluable asset in making your party one to remember.

A comprehensive illustrated reference guide to the ingredients of the world, this title offers detailed descriptions of every type of produce from commonly used fruits and vegetables to exotic fish and shellfish. It includes practical advice on buying, storing, preparation and culinary usage, plus step-by-step techniques. Each entry has information on varieties, provenance, appearance, flavours, aroma and suitable dishes. It features over 2300 photographs of ingredients and techniques. Practical, clearly indexed and easy to use, this is the ultimate photographic culinary reference for all cooks and food lovers, and an essential for every kitchen. This fascinating and comprehensive book is the ultimate guide to the cooking ingredients of the world. Each entry includes a detailed description of the ingredient and offers essential advice on its preparation and culinary uses. There are also helpful, illustrated step-by-step instructions for more complex techniques such as scaling, cleaning and skinning fish, boning, tying and roasting joints of meat, and peeling and preparing unusual fruits.With over 2300 colour photographs of ingredients and techniques, this is both a through encyclopedia of every food you are likely to use and an invaluable practical handbook.