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Ripe Figs: Recipes and Stories from the Eastern Mediterranean
by Yasmin Khan'Food writing at its best, a moving and beautiful book' Nigella Lawson Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East.Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world.Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken.Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.'Once again, Yasmin Khan invites her readers to the table for both the dishes she serves and the stories she tells' Yotam Ottolenghi
Ripe Figs: Recipes and Stories from the Eastern Mediterranean
by Yasmin Khan'Food writing at its best, a moving and beautiful book' Nigella Lawson Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East.Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world.Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken.Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.'Once again, Yasmin Khan invites her readers to the table for both the dishes she serves and the stories she tells' Yotam Ottolenghi
Rise of the Bartender
by Adam Jamie HusseinA contemporary approach to the traditional world of classic cocktails. Celebrated mixologist Adam Jamie Hussein shares the origin stories and recipes for over 200 mixed drinks of eclectic heritage, featuring beloved greats like the Martini and lesser-known favourites like the Fish House Punch. Designed as a guide to cocktail history and education, Hussein debunks myths and rumours to chart the evolution of cocktail making, revealing how the drinks we love today have been refined over time. Legendary cocktails have notorious beginnings. Hussein hopes that Rise Of The Bartender will spark conversation and new drinking discoveries for like-minded libertines.
Rising Hope: Recipes And Stories From Luminary Bakery
by Luminary Bakery‘inspiring stories … alongside beautifully illustrated sweet and savoury recipes.’ BBC GOOD FOOD ‘[An] inspiring London bakery … empowering tales are interspersed with illustrated recipes.’ DELICIOUS. Inspirational stories. Irresistible bakes.
Risk and Food Safety in China and Japan: Theoretical Perspectives and Empirical Insights (Routledge Studies in Food, Society and the Environment)
by Louis Augustin-Jean Jean Pierre PoulainAround the world, food has probably never been as safe as it is today. However, periodic crises have aroused consumer anxiety and contributed to a general lack of confidence in the agro-industrial system. The diverse nature of these crises increases governments’ and industry difficulties in predicting and tackling them. This book addresses the relations between risk and food theoretically and empirically through case studies from Japan and China. Part I of the book examines the interaction between theoretical aspects and decision-making. The book theorizes the links between food and risk and analyses the decision-making process in light of risks and governance. The relationship between food risks, governance systems and economic decisions is assessed to explore ideas such as the "pact of nutrition" and the theory of weak signals. Part II examines case studies from China and Japan in the aftermaths of recent crises such as the milk powder scandal in China and food safety following the Fukushima nuclear accident and tsunami in Japan. This book will be an important resource for scholars, academics and policy-makers in the fields of sociology, economics, food studies, Chinese studies and Japanese studies and theories of risks and safety.
Risk and Food Safety in China and Japan: Theoretical Perspectives and Empirical Insights (Routledge Studies in Food, Society and the Environment)
by Louis Augustin-Jean Jean-Pierre PoulainAround the world, food has probably never been as safe as it is today. However, periodic crises have aroused consumer anxiety and contributed to a general lack of confidence in the agro-industrial system. The diverse nature of these crises increases governments’ and industry difficulties in predicting and tackling them. This book addresses the relations between risk and food theoretically and empirically through case studies from Japan and China. Part I of the book examines the interaction between theoretical aspects and decision-making. The book theorizes the links between food and risk and analyses the decision-making process in light of risks and governance. The relationship between food risks, governance systems and economic decisions is assessed to explore ideas such as the "pact of nutrition" and the theory of weak signals. Part II examines case studies from China and Japan in the aftermaths of recent crises such as the milk powder scandal in China and food safety following the Fukushima nuclear accident and tsunami in Japan. This book will be an important resource for scholars, academics and policy-makers in the fields of sociology, economics, food studies, Chinese studies and Japanese studies and theories of risks and safety.
Risk on the Table: Food Production, Health, and the Environment (Environment in History: International Perspectives #21)
by Angela N. H. Creager and Jean-Paul GaudillièreOver the last century, the industrialization of agriculture and processing technologies have made food abundant and relatively inexpensive for much of the world’s population. Simultaneously, pesticides, nitrates, and other technological innovations intended to improve the food supply’s productivity and safety have generated new, often poorly understood risks for consumers and the environment. From the proliferation of synthetic additives to the threat posed by antibiotic-resistant bacteria, the chapters in Risk on the Table zero in on key historical cases in North America and Europe that illuminate the history of food safety, highlighting the powerful tensions that exists among scientific understandings of risk, policymakers’ decisions, and cultural notions of “pure” food.
Risotto! Risotto!: 80 Recipes And All The Know-how You Need To Make Italy's Famous Rice Dish
by Valentina HarrisPrized for its texture, flavour and versatility, risotto has been part of the Italian diet since the eighth century and is one of Italy's most famous dishes. This revised and updated edition of Valentina Harris' seminal work shows you how to prepare, cook and serve this iconic dish using ingredients from the humble tomato to the much sought-after truffle. With a fully updated introduction and some brand new recipes, as well as background information on the history of this famous dish, Valentina provides essential information on the variety of rice that can be used for risotto and how to make the all-important stock. Recipes are supplemented by beautiful photography of the dishes by Ian Garlick and a step-by-step guide to the perfect risotto.This is the perfect book for any risotto lover.
Risotto! Risotto!
by Valentina HarrisPrized for its texture, flavour and versatility, risotto has been part of the Italian diet since the eighth century and is one of Italy's most famous dishes. This revised and updated edition of Valentina Harris' seminal work shows you how to prepare, cook and serve this iconic dish using ingredients from the humble tomato to the much sought-after truffle. With a fully updated introduction and some brand new recipes, as well as background information on the history of this famous dish, Valentina provides essential information on the variety of rice that can be used for risotto and how to make the all-important stock. Recipes are supplemented by beautiful photography of the dishes by Ian Garlick and a step-by-step guide to the perfect risotto.This is the perfect book for any risotto lover.
Risotto With Nettles: A Memoir with Food
by Anna Del Conte*As featured in a BBC documentary*Born in Milan, Anna del Conte grew up in Italy in a gentler time. When war came to Italy everything changed: her family had to abandon their apartment and the city for the countryside, where the peasants still ate well, but life was dangerous... As a teenager, Anna became used to throwing herself into a ditch as the strafing planes flew over, and was imprisoned, twice. Her story is informed and enlivened by the food and memories of her native land - from lemon granita to wartime risotto with nettles, from vitello tonnato to horsemeat roll, from pastas to porcini. Anna arrived in England in 1949 to a culinary wasteland. She married an Englishman and stayed on, and while bringing up her children, she wrote books which inspired a new generation of cooks. This is a memoir of a life seen through food - each chapter rounded off with mouthwatering recipes.
Rita's Culinary Trickery: How to Put Dinner on the Table Even if You Can't Cook
by Rita KonigThe author of Domestic Bliss (of which Elle Decoration said:'Makes home time fun and brings out the happy hostess in even the most diehard career woman') turns her talents to cooking and entertaining. Some may want to spend hours slaving over a stove but Rita believes that you should keep things simple. While you do of course want to serve delicious food (and within these pages readers will find clever ideas for essential dishes no chic cook will want to be without), the way you serve your guests tells them as much about how pleased you are to see them as the number of hours you spend in the kitchen. This is a book about entertaining as a whole - and entertaining for Rita is as much about how to create the right atmosphere, the most sensible way to shop and the most stylish way of presenting your food as it is about cooking. Chapters cover breakfasts, simple suppers, dinner parties, celebrations, catering for children, eating outdoors, picnics, puddings, coffee and (most importantly) treats, and each one finishes with a few, stunningly simple recipe ideas that anyone can cook. Stylishly designed with retro artwork, this book will strike a chord with Rita fans everywhere and add sparkle to all our lives.
The Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners
by Margaret VisserThis is the book on the way we eat. Solidifying her standing as a preeminent observer and scholar of everyday life, Margaret Visser takes on the sweeping history of table manners, from the civilizations of ancient Greece and medieval Europe to the way that technology has altered, and continues to alter, our behaviour over dinner. She writes of everything from cultural idiosyncrasies around preparation and consumption, to the surprising origins of tableware - forks took eight centuries to become common utensils, the plate began as a four-day-old slice of bread. Blending folklore, history, and humour, this is a feast of fact and observation on one of our most primal rituals: the meal.
The Ritz London: The Cookbook
by John Williams The Ritz Hotel (London) LimitedAS SEEN ON TVAs featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'As sumptuous as Williams's exquisite cooking, this is a magnificent volume. And a fitting tribute to one of the world's great restaurants. The recipes aren't simple but this is one of those books to immerse yourself in. Five-star brilliance.' - Tom Parker Bowles, Mail on Sunday'Less a classic cookbook than a contemporary guide to gracious living... Subdividing its contents into four seasons, each is introed with a classic cocktail, and there are contributions from The Ritz's stellar staff. But really this is Williams's show, a masterclass in munificence...' - British GQ'A real tour de force ... Definitely the stand-out recipe book of the year for me.' - The Caterer'John Williams's food at the Piccadilly institution is revered. Now it has brought out the cookbook so you can recreate the magic at home.' - ES Magazine'Part technical recipe book, part memoir. There are Williams's memories of growing up in South Shields, the son of a trawlerman, who accompanied his mother on shopping trips to the butcher and developed a precocious taste for tripe and Jersey Royals. As for the recipes, certain classics are within the range of the dinner-party cook (salt-baked celeriac, for instance, or venison Wellington).' - Telegraph 'A work of art, full of recipes exactly as they are made in the Ritz kitchen, beautifully photographed by John Carey. Marvel at the sheer amount of work and skill that goes into each dish, the processes and the perfectionism - and maybe start with the recipe for scones on page 112.' - hot-dinners.com'... As an exemplar of classic and timeless dishes, it is an invaluable book that lets the reader peer behind the screen of one of the capital's most enduring institutions. For Williams' anecdote on the eating habits of the late Margaret Thatcher, it is worth the cover price alone.' - Big Hospitality'Distinctive cookbook... This upscale offering is wholly in keeping with its subject: elegant, carefully studied, and more aspirational than practical.' - Publishers WeeklyThe Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter.The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home.Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
The Ritz London Book Of Afternoon Tea: The Art and Pleasures of Taking Tea
by Helen SimpsonTaking tea is one of the quintessentially English occasions, and who is a greater authority on the subject than the sumptuous Ritz London Hotel? This charming Edwardian-style book captures the essence of this traditional British pastime, and provides us with all the expertise on the ceremony as well as the recipes. Stories about the legendary afternoon teas at The Ritz and fascinating details about the history of tea drinking are complemented with passages from such diverse writers as Charles Dickens to Oscar Wilde. Over fifty recipes are included for different kinds of afternoon tea specialities, from delicate sandwiches, strawberry shortcake and rose petal jam, to crumpets and muffins for hearty teas in front of a roaring fire. The author gives an infallible guide to the many blends of tea and their suitability to particular occasions. Beautifully presented and delightfully illustrated, this book is the perfect gift for tea drinkers everywhere.
River Cafe 30: Simple Italian recipes from an iconic restaurant
by Ruth Rogers Sian Wyn Owen Joseph Trivelli Rose Gray'One of the most beautiful hardbacks we’ve ever seen' The Evening StandardSimple, modern, Italian cooking from one of the world's most iconic restaurants on its 30th birthday.This bold and beautiful cookbook shares over 120 simple, modern Italian recipes - revisiting favourites from the first iconic River Cafe blue book, updated for home cooks today, and introducing 30 new recipes, with new tips and anecdotes from Ruth Rogers. Written by Ruth and head chefs Sian Wyn Owen and Joseph Trivelli, with new photography by Matthew Donaldson and Jean Pigozzi, River Cafe 30 is peppered throughout with previously unseen archive material and exclusive bespoke menu artworks from friends of the restaurant.A must-have for all food lovers.
The River Cafe Classic Italian Cookbook
by Rose Gray Ruth RogersThirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.
River Cafe Cook Book 2
by Rose Gray Ruth RogersThe first River Cafe Cook Book was a publishing phenomenon, winning both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year Awards. As well as the innovative, striking design of the book, the appeal also lies in the exquisite simplicity of its food. A sophisticated re-interpretation of the cucina rustica or farmhouse cooking of northern Italy, the food of the River Cafe relies on good quality, fresh, seasonal produce. Ruth and Rose's direct, uncomplicated approach means that many of the dishes are strikingly simple - fish, meat and vegetables are chargrilled, pan-fried and baked - but all of them are vibrant with flavour. This cookbook retains the essential style of the River Cafe while reflecting the new directions Ruth and Rose's cooking took since their first book; meat is less prominent, for example, while vegetables and vegetarian food have become more important; techniques, such as wood-roasting are featured, always with advice on how the results can be achieved in a domestic oven. With over 200 new recipes, River Cafe Cook Book 2 is a must both for the many people who loved the first volume and for those who have yet to discover the delights of the River Cafe's unique style of Italian cooking.
River Cafe Cook Book Easy
by Rose Gray Ruth RogersWith River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe 'graduates' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it's even easier.
River Cafe Cook Book Green
by Ruth Rogers Rose GrayRuth Rogers and Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients and cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonality. If you cook food in its right season it will inevitably taste better. And that's what River Cafe Cookbook Green is all about. Divided into months, the twelve chapters look at which vegetables, herbs, leaves, fungi and fruits are at their best at any given time, with information on how they are grown, which varieties to select and how to prepare them. The focus is also on organic produce, something in which Ruth and Rose have come to believe passionately. Meat and fish recipes are certainly included in the book, but the emphasis here is much more on vegetables, pasta recipes etc, in line with the way we are increasingly eating today. Fully illustrated throughout, and even larger than before, this cookbook is an education as well as a culinary treasure-trove.
The River Cafe Cookbook
by Rose Gray Ruth RogersTHE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.
River Cafe Italian Kitchen: Includes all the recipes from the major TV series
by Rose Gray Ruth RogersThe RIVER CAFE COOKBOOKS are a publishing phenomenon, with over a quarter of a million sold. Following a successful pilot on BBC, Rose Gray and Ruth Rogers were asked by Channel 4 to make a series in which they showed how to make some of their fantastic dishes and explained why they cook how they do. This unique book, which is photographed at both the River Cafe and in Italy, complements the existing cookbooks, contains all the recipes shown in the series 1 and 2 of ITALIAN KITCHEN and provides a platform for the authors to explain the philosophy behind their food with passion and verve.
River Cafe Pocket Books: Puddings, Cakes And Ice Creams Undefined/other
by Rose Gray Ruth RogersRose Gray and Ruth Rogers's series of cookbooks is an essential addition to every kitchen. This definitive collection of pudding recipes brings together some of the best puddings from the River Cafe, beautifully packaged with a striking design by the award-winning designer of the Guardian Berliner, in a handy paperback format. Pudding is the perfect way to end a meal. A rich, indulgent chocolate cake served with a steaming espresso; a refreshing, tangy lemon sorbet or a creamy pannacotta with rhubarb. These are just some of the classically Italian desserts the founders of the world famous River Cafe offer you in this mouth-watering collection of their best 100 sweet recipes. Whether you've never used a River Cafe cookbook or are a committed fan, this book makes essential reading.
River Cafe Pocket Books: Fish And Shellfish Undefined/other
by Rose Gray Ruth RogersRose Gray and Ruth Rogers's latest series of books is an essential addition to every kitchen. This definitive collection of fish recipes brings together some of the best dishes from the River Cafe, beautifully packaged with a striking design by the award-winning designer of the new Guardian Berliner, in a handy paperback format. With over 100 of their best fish and shellfish recipes to choose from, cooking seafood has never been so versatile as Ruth and Rose show you how to grill, roast, poach and cure fish as well as create wonderful salads, risottos and soups. They also offer you invaluable tips and advice throughout. From baked monkfish with rosemary, crème fraîche and vermouth to pan fried scallops with capers and sage there is something for every occasion. Whether you've never used a River Cafe book or are a committed fan, this book makes essential reading.
River Cafe Pocket Books: Pasta And Ravioli: Signed Copy Signed Copy
by Rose Gray Ruth RogersRose Gray and Ruth Rogers's latest in their series of recipe books is an essential addition to every kitchen. This definitive collection of pasta recipes brings together a unique range of Italian dishes from the River Cafe, beautifully packaged with a striking design by an award-winning designer, in a handy paperback format. Rose and Ruth's love and understanding of traditional Italian food has made their world famous River Cafe a much-loved institution, and nowhere is their passion more evident than in their pasta dishes. For ease of use they've collected their best 100 recipes together in one cookbook for the first time. People always want new ideas for pasta sauces and here you can choose between meat- or fish-based sauces, cheese sauces, even vegetarian sauces. They also include ideas for stuffed pasta and gnocchi and offer invaluable cooking tips and advice throughout. Whether you've never used a River Cafe book or are a committed fan, this cookbook makes essential reading.
River Cafe Pocket Books: Salads And Vegetables Signed Copy
by Rose Gray Ruth RogersRose Gray and Ruth Rogers's series of River Cafe cookbooks is an essential addition to every kitchen. This definitive collection of salad and vegetable recipes from the world famous Italian restaurant is beautifully packaged with a striking design by the award-winning designer of the Guardian Berliner, in a handy paperback format. Rose and Ruth's passion for vegetables and the sourcing of good quality, seasonal produce is at the heart of the River Cafe's philosophy. Here they've collected their best 100 vegetable and salad recipes that reflect this belief: simple combinations of fresh ingredients that rely on bringing out the natural flavour of the vegetables rather than spending hours fussing in the kitchen. Whether you've never used a River Cafe cookery book or are a committed fan, this book makes essential reading.