John Torode – författare
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3 produkter
3 produkter
332 kr
Skickas inom 5-8 vardagar
My Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John's words:'My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake.So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family.This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!' BRUNCH TO LUNCHThe Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors.FOR THE FAMILYAlthough I am a professional cook, I have a number of dishes that I rely on at home. They are all tried-and-tested, some are posh, some are simple, but all are favourites.IN A RUSHI cook every day, but sometimes it needs to be quick and easy. But there's no reason why a quick meal should not be tasty.STORES AND LEFTOVERSGreat food is created from necessity. Open your cupboards and look for the potential in your fridge. For many a minefield, but for me a gold mine. These are the recipes I know well from being a boy and watching in wonder what could be made with a bit of this and a bit of that. Not complicated just delicious.ALL OUTSIDEWell, I am an Aussie. Some of the best food in the world is cooked outside, where having fun is as important as cooking.AND TO FINISHI love a good dessert. A proper steaming pudding with thick custard or real ice cream. It's all about being a kid and not caring about sugar and spice. Cakes and tarts and pies and lots of them.
John and Lisa's Kitchen
Everyday Recipes From a Professional Chef and a Home Cook
Inbunden, Engelska, 2024
273 kr
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This cookbook offers the authority of a professional chef with the accessibility of a home cook, for truly delicious recipes.John and Lisa love to entertain and they both love to cook. What they enjoy the most is to see other people really enjoy cooking, feeling empowered and confident to just go for it, as much as they do. They understand that busy families need simple recipes for them to succeed in eating nourishing food from scratch, so they’ve collated some of their favourite, super-easy recipes from their ITV show John & Lisa’s Weekend Kitchen for you try at home. John and Lisa’s Kitchen covers all bases, including chapters on Breads and Brunch, One Pan Wonders, Fakeaways, Speedy Go-tos, Family Favourites, Special Night In dinners and Sweet Treats. Whether you want to rustle up a Veggie Chilli Bake for a midweek meal, make Turkish Eggs with Yoghurt Flatbreads for brunch, impress your weekend guests with Beef Wellington, or do some family baking with Lisa's Favourite Double Chocolate Cake, John and Lisa want to bring love, creativity and inspiration into your kitchen.
206 kr
Tillfälligt slut
Low in fat, full of flavour and a superb source of protein, chicken is the most commonly eaten meat on the planet. However, despite its popularity, many people seem to suffer from a real lack of confidence when it comes to preparing and cooking chicken. The ubiquitous pre-prepared chicken breasts or drumsticks are a feature of every supermarket, but the knowledge that using the whole bird will produce more flavoursome dishes of greater variety that will also save money seems to have been largely lost in recent years. In this book, restaurateur and fowl expert John Torode delves into and demystifies the world of feathered food-stuffs; not only presenting every which way to treat the humble chicken, but also revealing the secrets to cooking the whole variety of edible birds - whether guinea-fowl or quail, pigeon, partridge or turkey - with confidence. With his passion for the subject, the recipes are straight from the heart: down-to-earth, tasty and easy to make.From the Jewish family staple Chicken Soup to spicy Guinea Fowl Jungle Curry, Chicken Salad with Thai Basil and Coconut dressing to Pheasant with Cabbage rolls and Beetroot Sauce, and unctuous Confit Duck to the perfect Thanksgiving Roast Turkey with all the trimmings, John Torode's Chicken includes classics and contemporary dishes from all around the world. John encourages home cooks to make use of all aspects of their bird, showing the best use for each part and turning the bones and remnants into great stocks and soups. Recipes range from pies to pastries, curries to one-pot wonders, roasts, pastas, pulses and salads, offering something for every occasion.