Jenny Linford – författare

Fascinating and entertaining entries about Britain’s greatest dishes and ingredients.Includes recipes for 20 classics.Beautifully illustrated.Supported by the National Trust. Do you know your Bedfordshire clanger from your Dorset knob? Your Kentish cobnuts from your Cromer crab? This guide is packed with stories and facts about the food that makes Britain great. From regional specialities to national favourites, it explores our wonderful foodscape in all its diversity and vitality. You’ll find cherished classics alongside more recent additions – singing hinnies, pan haggerty and bara brith, as well as samosas, jerk chicken and urban honey. There are also some delicious recipes that make the most of locally produced ingredients to impress friends and family.

'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday TimesThe Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love.Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.

The ultimate guide to buying, tasting, and pairing the best cheese from around the worldOne of the most ancient of food traditions, cheesemaking is found across the globe and is as reliant on process, ingredients, and terroir as fine wine. Taking you from dairy farm to cheeseboard, as well as exploring the history of cheesemaking around the world, you can learn the key features of popular and less well-known cheeses and where they are made.Cultivate your palate and become a true cheese connoisseur with expert advice on perfect pairings, 100 tastings, and delicious ideas for cheeseboards to build at home.This is the perfect companion to all cheese lovers everywhere.

A deliciously fascinating, expertly written global tour of cooking, eating and drinking, told through objects in the collections of the British Museum. Our insatiable appetite for creativity in the kitchen – or around the open fire – is reflected in the fascinating array of objects explored in this book. Authored by food writer Jenny Linford in consultation with curators from the British Museum, Repast focuses on artefacts in the museum’s collections – from ancient clay cooking vessels to exquisite gold goblets – spanning Africa, Asia, Europe, North America, South America and Australasia, from prehistory to the present day. Arranged into thirteen broad themes such as Hunting, Alcohol, Religion, Feasting and Eating Out, with lavish plates accompanying absorbing essays on subjects including tea (the world’s most consumed drink after water), pork (the world’s most widely consumed meat), and wheat (the source of 20% of the world’s human calorie consumption), Repast conveys the extraordinary global story of food, drink and the culinary arts. This clearly structured, beautifully illustrated book will engage and delight the growing audience interested in the history of food and drink.

A collection of 50 fragrant, floral, fruity and herbal cocktail recipes. From anise to yuzu, the natural world provides an astonishing variety of flavours. Created with the Royal Botanic Gardens, Kew, The Botanical Bar is an eclectic exploration of 50 seasonal ingredients and the cocktails they inspire. Mix your own aromatic blends including new twists, old favourites and refreshing non-alcoholic options - from bay negroni and walnut martini to ginger and honey switchel and muscat grape crush.Recipes include: - Sake and lychee martini- Pineapple tepache- Grapefruit and basil leaf paloma- Mango margarita- Cherry amaretto sour- Muscat grape crush- Tamarind whisky sour- Turmeric gold rush- Horseradish tomatini- Cardamom espresso martini

From Raspberry Madeleines to Rosemary Drizzle Cake and Chamomile Cakes to Thyme-infused tarts, The Botanical Bakery is packed with delicious baking ideas that draw inspiration from the rich world of culinary plants and funghi, from herbs, spices and flowers to fruits, vegetables, mushrooms and grains. Perfect for novice and seasoned bakers alike, these scrumptious ideas blend the art of baking with the power of plants, with both savoury and sweet recipes ranging from more-ish Indian Spiced Cornbread or Za'atar Focaccia to sweet treats such as Pandan Pineapple Upside-Down Cake, Cardamom Shortbread or Tonka Bean Brownies. The book contains a combination of brand new colour food photography alongside stunning illustrations from the renowned Kew archive.Sections include:Biscuits and Bars:Breads and Buns:Pies, pizza, pasties, puffs, tartsCakes, Pastries, SconesRecipes include:Tonka Bean BrowniesVanilla Polenta CookiesStar Anise GingerbreadTahini BiscuitsCardamom ShortbreadZa'atar FocacciaDukkah flatbreadPistachio Frangipane TartNew Potato Parsley PizzetteRoast Garlic Pumpkin QuichePandan Pineapple Upside-down CakeBanana Miso CakeParsnip Pistachio CakeFiggy Lavender Tea Cake

'Nothing could be more delicious than Jenny Linford’s Garlic. Not only are there many easy and savoury recipes but it is equally full of mouth-watering text. I could not stop salivating – neither will you!' Ken Hom, CBEA celebration of GARLIC from festivals to folklore from a celebrated food journalist and broadcaster JENNY LINFORD.A STUNNING collection of MORE THAN 65 delicious recipes that take their inspiration from AROUND THE WORLD, including ideas for snacks, meat, poultry and fish plus pasta and breads.Although garlic is neither an herb nor a spice this unassuming bulb packs a powerful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish.Master much-loved classics such as Aioli, Ajo Blanco (almond gazpacho), Spaghetti al Vongole, Garlic and Anchovy Roast Lamb and Boeuf Bourguignon, then try some new recipes such as Garlic and Pistachio Muffins, Korean Beef Bulgogi, Stir-fried Miso Pork with Wild Garlic and a Taiwanese Braised Pork Bao (steamed buns). In addition to the recipes, essay features give an insight into various aspect of garlic, from Health and Traditional Medicine to Folklore and from Growing Garlic at Home to Garlic Festivals. First published in 2016, this is a new edition.

EXPLORE and DISCOVER more about this juicy vine fruit and enjoy it in all its glorious versatility.Sliced raw into salads, cooked down into a sauce, oven-baked, sun-dried… however you choose to eat tomatoes, their versatility as an ingredient is unmatched.In this wonderfully enlightening book, food writer JENNY LINFORD tells the story of the tomato and shares 75 RECIPES from around the world, classic and new, celebrating the UNIQUENESS of its flavour.Also on offer is PRACTICAL ADVICE on growing your own, handling, storing and ripening tomatoes as well as a look at tomato festivals and growers in seven feature spreads.Recipes start with Small Bites such as Cherry Tomato Bruschetta, Ginger Tomato Spare Ribs, Bloody Mary Prawn Cocktails and canapés such as Tomato Basil Granita, Tomato Tuna Empanadas and Plum Tomato Tartlets. Heartwarming Soups and Salads include Pappa al Pomodoro, Green Tomato Sorrel Soup, Fattoush and Panzanella; while Fish, Meat and Poultry as well as Vegetable Dishes are covered with Tuna Steaks with Miso-glazed Tomatoes, Chicken Cacciatore, Lamb Meatballs, Tunisian Baked Eggs and Tomato Tarka Dal. Plus there are Rice Dishes, Breads and Pastry and Sauces, Salsas and Preserves that make the most of this delicious and bountiful fruit.

A CELEBRATION of mushrooms and truffles – from FOLKLORE to FORAGING. A collection of more than 65 deeply delicious recipes where FABULOUS FUNGi take centre stage.From regular button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all.Wonderfully diverse to cook with, mushrooms are natural allies with butter, herbs and garlic but also able to work well with all manner of spices. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to plant-based meals, making them popular among vegetarians and vegans.Food writer Jenny Linford’s mouth-watering selection of both everyday and special occasion recipes includes everything from small bites and light salads, to hearty soups and stews, oven-bakes, pastas and rice dishes. Woven into the recipe chapters are informative essays, with topics ranging from how to grow mushrooms to mushroom folklore. First published in 2017, this is a new edition.

Food is a unifying cultural force, but food security (feeding the world) is one of the greatest challenges we now face. By 2050, with 2 billion more people on the planet, we’ll need to find ways to feed everyone sustainably. There are 50,000 different plant species that are edible but 90% of our food energy intake currently comes from just 15 crop plants. Organised in six sections, covering leaves, roots and squashes, grains and pulses, fungi, herbs and spices, and fruit and nuts. The book features over 60 delicious and unusual vegetarian recipes from celebrity contributors .

The Kew Gardens Salad Book celebrates the rich possibilities that culinary plants and fungi offer in the kitchen through a diverse selection of tasty and easy salad recipes. Utilising a varied array of plant foods, author Jenny Linford enables and empowers readers to broaden their palates, improve their health, protect the environment and prevent biodiversity loss while enjoying delicious salads.This enticing salad book is illustrated with stunning photography of the dishes and their ingredients, drawing on the botanical nature of the research and conservation carried out by the Royal BotanicGardens, Kew, with recipes created especially for Kew.