Big Has HOME: The SUNDAY TIMES BESTSELLER from Youtube’s Big Has

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Big Has HOME: The SUNDAY TIMES BESTSELLER from Youtube’s Big Has

Big Has HOME: The SUNDAY TIMES BESTSELLER from Youtube’s Big Has

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This 2014 cookbook examines 100 tantalizing dishes from the Japanese capital. With an emphasis on street food, it’s a must for folks who appreciate things like bento, miso, sushi, and more. Author Maori Murota grew up in Tokyo and paints a vivid picture of the colossal city’s equally large culinary scene.

This cookbook debuted in 1969 and is the work of Fernand Point, considered by many to be the father of modern French cuisine. You can’t say this about all cookbooks but this one is a great read, blending wisdom with philosophy. It’s pretty much mandatory reading for most culinary programs and includes more than 200 innovative recipes. You guessed it, this book is actually about 50 methods for preparing carrots. More importantly, it leaves you with the confidence and culinary ammo to do the same thing with any number of other ingredients. Penned by Peter Hertzmann, it’s a clever cookbook that will have you eyeing carrots and just about everything else edible differently. We may be living in the golden era of plant-based cooking and this book revels in that. Written by food justice activist Bryant Terry, it sets you up to enjoy healthier raw ingredients at home more often and in more inventive ways. It even comes with an accompanying playlist. If you want to learn more about the keto diet this book is for you. Written by Liz Williams, this book relieves the stress of cooking in a certain style by offering scores of easy recipes that can be assembled in well under an hour. For a diet regimen like keto that’s not always easy to follow, this book simplifies things while nourishing you with tasty recipes.Like the French Laundry, this cookbook offers a vivid glimpse behind the kitchen door of one of America’s most celebrated restaurants. It pulls recipes from the eponymous New York eatery and arranges things, quite helpfully, by season. The book will elevate your cooking, exposing you to new ideas and ingredient pairings as well as sharpening your plating and impressing anybody who dines with you. A manual of sorts, this Louise Hendon cookbook outfits you with meal plans and batch cooking options for the week ahead. It touts 105 recipes, a helpful list of all things keto-approved, and will have you enjoying your low carb, low inflammatory food lifestyle. Widely considered the go-to for a legitimate taste of Middle Eastern grub, this book by Tess Mallos is fun to thumb through and intuitive to use in the kitchen. You can eat asthey do in Jordan, Cyprus, Armenia, and other often-overlooked countries, expanding your palate as well as your culinary prowess. This text catapulted Yotam Ottolenghi to culinary fame. Here, the British restaurateur offers tremendous vegetable dishes that steal the plate and never get nudged aside. It’ll leave you with a newfound love for things like eggplant and have you crafting dazzling dishes with relative ease.

For the culinary nerd, this book is a must. It’s based on a popular Harvard University course and dissects the chemistry and physics at play when cooking. Stopping to ask why is the book’s specialty and it reveals all kinds of intriguing and unexpected facts about why certain things work and don’t work in the kitchen. First published in 1938, this cookbook by Prosper Montagne offers snapshot after snapshot of the importance and highly influential nature of French cuisine. Julia Child famously said it would be her selection if she were allowed just one cookbook at home, which is quite some praise. The original is great but the 2009 revision, fit with contemporary techniques, is even better.This 2017 cookbook from Joshua McFadden breaks down the calendar into six growing seasons, three of them being in summer. As such, the book functions like a calendar for healthy and clever eating, equipping you to always find something that’s fresh and flavorful. Of the many vegan and vegetarian cookbooks out there, this one produces the most satisfying dishes, whether it’s the end of July or early January. This book is just about food. Nothing flashy, no expensive equipment and gizmos. It’s entirely about flavours and understanding. Food in its entirety is more than about filling your stomach; it’s about stories, history, and those shared moments.”– Hasan Semay verifyErrors }}{{ message }}{{ /verifyErrors }}{{ A collaboration cookbook with the Culinary Institute of America, The Professional Chef possesses a firm grasp on modern cooking. Just like an encyclopedia, it’s wide-reaching and breaks down even the most complex styles, such as sous vide. Most cooks and restaurant owners will offer this title on their shortlist of the most important or most influential cookbooks on the market. Another French masterpiece, the first edition of this book dropped in 1902. But the recipes and insights are as relevant now as ever and the reader is sure to come away with a stronger set of kitchen principles. Classic French cuisine can be daunting stuff but this work breaks it down in an approachable fashion. Author Auguste Escoffier developed the recipes and context while working at acclaimed hotels and culinary destinations like the Savoy and the Ritz.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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