Cook Fast, Eat Well : 5 Ingredients, 10 Minutes, 160 Recipes

While many cookbooks and cooking shows would have us think that cooking dinner involves long lists of ingredients and several hours of commitment in the kitchen, UK author and food journalist Sue Quinn proves that it really doesn’t have to be that way. Cook Fast, Eat Well is a must-have book for those wanting to prepare wonderful food quickly and easily with a handful of well-chosen ingredients. Tip One: Keep your pantry stocked with fresh pasta, jars of marinated vegetables, frozen fruit, punchy sauces, cans of passatta and excellent stock cubes or bouillon powders – all great short-cut ingredients that mean you can cook speedily without compromising on flavour. Tip Two: assemble all your ingredients and cooking utensils before you start cooking. Tip 3: practice makes perfect so the more you cook these recipes, the quicker you’ll become.With 160 recipes altogether, from plates to share and light bites, salads and soups, to pasta dishes, to meat, poultry and seafood dishes and of course, desserts, Sue Quinn promises that you can have a dish on the table in 10 minutes using just 5 ingredients. So get cooking Sue’s Spicy halloumi burger or her Avocado pesto gnocci and start dunking Garlic tortilla chips into Black bean and harissa dip and Taramasalata; whip up a quick family dinner of Chicken curry with naan bread; and sate your sweet tooth with Caramel chew ice cream or White chocolate and blueberry mousse.

https://www.bookdepository.com/book/9781760527532/?a_aid=weng092367

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The Girl Who Takes an Eye for an Eye : Continuing Stieg Larsson’s Millennium Series

The girl with the dragon tattoo is not given to forgiveness. Lisbeth Salander has been forged by a brutal childhood and horrific abuse. And repeated attempts on her life. The ink embedded in her skin is a constant reminder of her pledge to fight against the injustice she finds on every side. Confinement to the secure unit of a women’s prison is intended as a punishment. Instead, Lisbeth finds herself in relative safety. Flodberga is a failing prison, effectively controlled by the inmates, and for a computer hacker of her exceptional gifts there are no boundaries. Mikael Blomkvist makes the long trip to visit every week – and receives a lead to follow for his pains, one that could provide an important expose for Millennium: Salander tells him to check out Leo Mannheimer, a seemingly reputable stockbroker from Stockholm, somehow connected to the long-ago death of a child psychologist – and to the psychiatric unit where Lisbeth was an involuntary patient as a child. Lisbeth knows she is coming closer to solvi…

https://www.bookdepository.com/book/9780857056405/?a_aid=weng092367

5 Ingredients – Quick & Easy Food

Jamie’s brand-new cookbook is HERE.Featuring simple, delicious recipes from the new CHANNEL 4 series – Quick and Easy Food – kicking off on Monday nights at eight o’clock, Jamie Oliver’s 5 Ingredients is his most straightforward book yet. Using five ingredients, cleverly combined, you’ll conjure up THE most exciting food . . . from this week’s episode snappy sesame seared tuna with an Asian twist – blushing in the middle and slathered in savoury, salty Japanese miso paste, a golden layer of sesame seeds on fresh crunchy spring onions and sugar snap peas. Messy meatball buns – finger lickin’ family food that’s fast and loaded with flavour: super-soft buns filled with minced beef balls in green pesto, molten, melty buffalo mozzarella and juicy plum tomatoes. Jamie’s naughty but nifty and irresistibly gooey, chocolate rye cookies – chunky dark chocolate, rye bread, free-range eggs and golden caster sugar for home baking at speed AND to finish, the ultimate comfort food classic, a hearty, crazy qui…see more

https://www.bookdepository.com/book/9780718187729/?a_aid=weng092367

French Provincial Cooking

 

Elizabeth David’s books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. “French Provincial Cooking” should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as ‘what grows together goes together’. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David’s approach to a lot of cooking is her opening statement on the perfect omelette: ‘As everybody knows, there is only one infallible recipe for the perfect omelette: your own.’ The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D’oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs ‘should not really be beaten at all, but stirred,’ whereas for scrambled eggs, they should be ‘very well beaten’) are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of “French Provincial Cooking” has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling “Elizabeth David Classics”.

https://www.bookdepository.com/book/9781904943716/?a_aid=weng092367

Hunger : A Memoir of (My) Body

‘I ate and ate and ate in the hopes that if I made myself big, my body would be safe. I buried the girl I was because she ran into all kinds of trouble. I tried to erase every memory of her, but she is still there, somewhere. . . . I was trapped in my body, one that I barely recognized or understood, but at least I was safe.’New York Times bestselling author Roxane Gay has written with intimacy and sensitivity about food and bodies, using her own emotional and psychological struggles as a means of exploring our shared anxieties over pleasure, consumption, appearance, and health. As a woman who describes her own body as “wildly undisciplined,” Roxane understands the tension between desire and denial, between self-comfort and self-care. In Hunger, she casts an insightful and critical eye on her childhood, teens, and twenties-including the devastating act of violence that acted as a turning point in her young life-and brings readers into the present and the realities, pains, and joys of her daily life…show more

The Barefoot Investor : The Only Money Guide You’ll Ever Need

 

This is the only money guide you’ll ever need That’s a bold claim, given there are already thousands of finance books on the shelves. So what makes this one different? Well, you won’t be overwhelmed with a bunch of ‘tips’ … or a strict budget (that you won’t follow). You’ll get a step-by-step formula: open this account, then do this; call this person, and say this; invest money here, and not there. All with a glass of wine in your hand. This book will show you how to create an entire financial plan that is so simple you can sketch it on the back of a serviette … and you’ll be able to manage your money in 10 minutes a week. You’ll also get the skinny on: Saving up a six-figure house deposit in 20 months Doubling your income using the ‘Trapeze Strategy’ Saving $78,173 on your mortgage and wiping out 7 years of payments Finding a financial advisor who won’t rip you off Handing your kids (or grandkids) a $140,000 cheque on their 21st birthday Why you don’t need $1 million to retire … with the ‘Donald Bradman Retirement…show more

https://www.bookdepository.com/book/9780730324218/?a_aid=weng092367

How to Eat Better : How to Shop, Store & Cook to Make Any Food a Superfood

‘James Wong brings some welcome sanity to the world of healthy eating…its genius is his advice on how to get more nutrition from fruit and veg. It’s fascinating, and better than cutting out food groups or paying for so-called superfoods’ – delicious. magazine SELECT a Braeburn apple over a Fuji and get almost double the antioxidants from a fruit that tastes just as sweet.STORE strawberries on the counter, instead of in the fridge, and in just four days they will quadruple their heart-healthy compounds.COOK broccoli with a teaspoon of mustard and send its levels of cancer-fighting potential skyrocketing ten-fold.Between the rush to keep up with the latest miracle ingredient, anxiety about E-numbers and demonization of gluten/dairy/sugar (or the next foodie villain du jour) many of us are left in a virtual panic in the supermarket aisle. Tabloid headlines, ‘free-from’ labels and judgemental Instagram hashtags hardly help matters – so what should we be buying?How to Eat…show more

https://www.bookdepository.com/book/9781784721916/?a_aid=weng092367