Cook up a feast
“The answer to a prayer! This is an excellent, reliable guide to coping with larger numbers. Alongside advice on menu planning, plating and do-ahead tips is a collection of recipes for guaranteed crowd pleasers. Mary Berry is ultimately dependable and this is akin to having your mum (or better still your personal Delia) in the kitchen.”
That is the review of a new book from Mary Berry and Lucy Young who have been working with each other for 20 years and now launched Cook Up A Feast
It is their long-awaited entertaining cookbook filled with a wide selection of recipes and dishes for any and every occasion. From a family get-together around the kitchen table to a full on party, this book will give you all the advice you need to make cooking for a crowd easy and stress-free.
With themes such as Italian Food, Summer in the garden, including great ideas for those all important bank holiday weekends, Desserts and Tea for a Crowd, every event is catered for. If you’re looking for a classic dish or something more adventurous, Mary and Lucy share their culinary know-how to help you create the perfect party.
With over 150 recipes, beautiful photography throughout and easy-to-follow guidelines, Cook Up A Feast will show you how to spoil your friends and family with memorable dishes. This book is guaranteed to make cooking for others, however big or small the occasion, an absolute pleasure.
Leiths Meat Bible
From the classic roast to Cajun alligator, Leiths brings you the definitive meat cookbook. Packed with foolproof recipes and practical advice Leiths Meat Bible is the essential kitchen cookbook.
Leiths Meat Bible is the ultimate meat cookbook, with over 450 recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique.
Leiths Meat Bible offers classic and creative recipes for the professional and amateur cook.
The book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need.
Following this are chapters on each type of meat, including delicious recipes ranging from the classics, such as Beef stew, Shepherd’s pie, Slow-roast pork belly and Toad-in-the hole, to more adventurous dishes, such as Sticky chicken goujons with caramelised lemons, Duck breasts with blackberry and apple sauce and Thai basil pork. There are also tempting and inventive ideas for cooking with cheaper cuts of meat.
This huge book includes full colour photographs, illustrated techniques tips, wine recommendations for every recipe, troubleshooting guides, a glossary of cooking terms, and much more. Utterly comprehensive, reliable and easy to use, this is an essential book for every kitchen.
Check local book stores for prices and availability.
