David and Charlotte Bailey are back with a new book focusing on the different ways to cook natural, unrefined and unprocessed vegetarian food on a grill.
The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air… the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only.
When John Montagu, the fourth Duke of Sandwich, got the brilliant idea of putting slices of cold meat between two pieces of bread, he not only invented the first, really modern meal – he created a global obsession.
The tastes of Tex-Mex cooking are well-known and much loved – despite that, most people don’t know how simple and tasty it is to prepare the food yourself, from scratch.
A collection of 120 fish and shellfish dishes, all made using accessible yet sustainable fish – from salmon and trout to bream and bass to mussels and crayfish.
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