Jon Croft Editions – förlag

Gaucho has been serving Argentine steak – widely considered the best in the world – for over 30 years. Through more than 80 recipes, this book brings together the restaurant’s expertise for grilling with its passion for all things Argentina - from the gauchos who tend the cattle across Los Pampas, to the street-food vendors hawking choripán buns and empanadas to the chic urbanites who sip cocktails into the small hours in Buenos Aires’ hippest bars.Throughout the book, evocative stories of history, food and culture, punctuate the carefully curated recipes, brought together by Gaucho’s Culinary Director, Anthony Ekizian to balance the influences of traditional and modern Argentina.The recipes draw on Gaucho restaurants’ unrivalled reputation for exceptional steak cookery. The book starts with a chapter on Beef, including expert guidance on choosing the right steak cut, cooking it to perfection and serving it with sauces and sides that match each steak’s particular characteristics. Chapters on Chicken and Fish follow, before the spirit of easygoing Argentine food is celebrated in Relax (street-food, including choripan, chivito, fugazzeta and croquetas), Sundays (Gaucho’s fusion Sunday roast for family feasting), and Sweet (dulce de leche, churros, chocotorta…). The book concludes with Drinks – celebrating Argentina’s wine from the vineyards that nestle in the foothills of the Andes to Gaucho’s modern twists on favourite cocktails inspired by the bars in Buenos Aires.Illustrated with breath-taking photography by award winning food and travel photographer Sam A. Harris, shooting the places and food of the country itself, as well as photography of every recipe, the book brings to life Gaucho’s fiery passion for Argentina and shows how the magic of this South American cultural mosaic can be reimagined with delicious results at home.

With evocative photography and tales of life at the quayside's edge of seafood cookery, this is a glorious celebration of five decades of the world famous Cornish restaurant from the legendary chef and television icon, Rick Stein, and his ex-wife and business partner, Jill Stein.50 signature seafood recipes - with a few classics desserts - sit proudly at the heart of the book, covering the very best from over 50 years of hospitality excellence. Includes accessible, impressive recipes for:Fish pieMonkfish vindalooPrune Tart with Armagnac Steamed BreamBlack RisottoFillets of Sea Bass… and many more!Spanning the half century of the restaurant's existence at the quayside in Padstow, this is a must-have cookbook and keepsake for all lovers of Rick Stein and The Seafood Restaurant.Ten signature recipes from each decade show how a classic dish never dates when the star of the show is always the freshly caught fish, simply cooked and delicious to eat. Evocative photography and fond memories, spanning the half century of the restaurant's existence at the quayside in Padstow, contribute to a must-have cookbook for all lovers of Rick Stein and The Seafood Restaurant.

The Sunday Times Bestseller.54 chefs share their lockdown recipes to help the hospitality industry.Throughout 2020 and into 2021, unprecedented country-wide lockdowns have forced restaurants, cafés and bars across the UK to close their doors and turn off the lights. As Covid-19 has devastatingly swept through the country, we have all faced long queues at supermarkets and limited ingredients on the shelves forcing us to dig into the back of our cupboards for those emergency tins – and our favourite chefs were no exception.Within these pages, 54 leading chefs from around the country including Tom Kerridge, Jamie Oliver, Gordon Ramsay and many more, have contributed two recipes they created during lockdown to help support a beloved and struggling industry.100% of royalties from the sale of this book will go to Hospitality Action to help offer vital support to all who work within the hospitality industry in the UK.With over 100 recipes, from brunch to bakes and from veggie delights to meat feasts, recipes include:Tom Kerridge’s fish finger sandwich (with added monster munch)Heston Blumenthal’s ratatouilleMichel Roux Jr’s Lyonnaise onion soupAndrew Wong’s Singapore noodlesSelin Kiazim’s halloumi and olive loafNathan Outlaw’s ultimate fish and chipsRichard Corrigan’s fish pieJamie Oliver’s cornershop curry sauce with chickenTommy Banks’ glazed brisket with macaroni cheeseThomasina Miers’ steak tacosCalum Franklin’s ultimate piesolation pieSimon Rimmer’s vegan banana toffee puddingAngela Hartnett’s mum’s apple tartGordon Ramsay’s lockdown banana bread… and many moreThis isn’t a regular cookbook. Instead, it’s a cookbook dedicated to every chef, waiter, housekeeper and manager. Every concierge, receptionist and kitchen porter. Every sommelier, bartender, catering assistant and cook across the UK.Because this industry doesn’t just feed us, they bring us together too, and this cookbook is our way of saying thank you until we can get back through their doors again.

Winner of 'Best in the World' at Gourmand World Cookbook Awards, 202319th century British Prime Minister Lord Palmerston once declared that 'dining is the soul of diplomacy' and this unique and sumptuous new book, published as part of the celebrations for Her Majesty The Queen's 70 years on the Throne, presents 70 recipes from British embassies and high commissions around the world.With a foreword by Their Royal Highnesses the Prince of Wales and the Duchess of Cornwall, this book celebrates the landmark occasion of the Queen's Platinum Jubilee by bringing 70 recipes – many of them served during Royal Visits – that are proudly British, inspired by local influences from the embassy’s host country, or a fusion of the two. Throughout, the book shows off the spectacular food and drink produce found within our shores that our embassies are proud to showcase around the world, including:· Spanish Marmalade, from the Madrid embassy· Green Fish Curry, from the Islamabad high commission· Jollof Rice, from the Abuja high commission· Mince Spies, from 'C', Chief of MI6· Cardamom Lamb, from the New Delhi high commission· Chicken Wellington, from the Lisbon embassy· Toffee Apple and Rhubarb Crumble, from Chevening House· Whisky-laced Bread & Butter Pudding, from the Washington D.C. embassyAlongside the delectable recipes, stories abound of culinary diplomacy in action. Contrary to the clichés, you will not find an Ambassador's table piled high with Ferrero Rocher, but food is central to the diplomatic cause. Ameer Kotecha delves into the Foreign Office archives to reveal diplomatic dinner party anecdotes through the years – the good, the bad and the highly entertaining – and provides contemporary stories of food being used as a potent diplomatic tool. For the first time, this book tells the story of how nations break bread as a means to resolving differences, and seek to get to the negotiating table by first starting at the dinner table.A mixture of recipes, food history, anecdote and stunning photography, this book is an engrossing read for anyone with an interest in food, diplomacy or British heritage. With contributions from Her Majesty’s representatives around the world, it is also a celebration of Britishness that makes for a unique memento for the Platinum Jubilee, delving into an under-explored part of Her Majesty The Queen’s reign.The author is donating 100% of royalties from sales of this book to two charities: The Queen’s Commonwealth Trust (QCT) and The Prince of Wales’s Charitable Fund (PWCF).

25 top chefs across the UK share their recipes for mince, transforming the frugal kitchen staple into delicious and affordable recipes.Organised in chapters by the types of mince found in a regular supermarket or your local butchers, from beef, venison and pork to turkey, chicken and lamb, the recipes found in these pages cover the much-loved classics as well as some unexpected delights utilising the humble mince. Recipes include: Tom Kerridge’s classic beef burger; Angela Hartnett’s lasagne; Atul Kochhar’s keema paratha; Niklas Ekstedt’s Swedish meatballs; Thomasina Miers’ speedy chilli con carne; Simon Rimmer’s gochujang meatloaf; Heston Blumenthal’s mince and chips; Saiphin Moore’s stir-fried chicken mince; Poppy O’Toole’s Asian-style potato skins, and many more besides.From Saturday nights in to speedy weeknight dinners, the recipes in the book will help keep costs down and family meals delicious.With recipe contributions donated from 25 of the UK’s most-loved chefs, including Tom Kerridge, Angela Hartnett, Raymond Blanc, Andrew Wong, Anna Haugh, James Martin and Simon Rimmer, 100% of royalties from the sale of this book will go to Hospitality Action to help offer vital support to all those who work within the hospitality industry in the UK.