Pre-Order Save with Jamie Now Jamie Oliver takes you on the food adventure of a lifetime in Jamie's America. 'America - A country of many contrasts. For me, it presented the ultimate food trip to explore places, ingredients, food culture & traditions. I wanted to get to the heart of great American food, to get past the junk and super-sized portions. I set off on what I knew would be a completely inspiring trip. I wasn't wrong. . . from New York to New Orleans, the energy of Los Angeles to the big skies of Wyoming, I found what I was looking for: some of the most diverse and delicious recipes I've ever come across! And with 120 of them in this book, I'll show you the quick and easy way to put a little slice of America on your dinner table. What a trip!' Jamie's America is the ultimate road trip with the one and only Jamie Oliver. 'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith Jamie Oliver's career started as a chef at the River Café, where he was qui

Jessica's Raw Chocolate Recipes is an informative, inspirational, and beautifully photographed cookbook that explains and outlines the exciting phenomenon that is raw chocolate. Step-by-step recipes and nutrition tips will empower readers to create healthy, quick-and-easy raw chocolate inventions in the comfort of their own kitchen. Readers will learn the innermost secrets behind truly successful raw chocolate-making techniques directly from the person who trained and inspired many of the raw food health promoters and the majority of the directors of raw chocolate manufacturing companies trading today. -Over 40 original raw chocolate recipes from drinks to cakes and sweets to sorbets. -Full-colour photography throughout. -Promotes a natural health lifestyle and presents chocolate in a new health-giving light -Expert author offers nutrition tips on raw ingredients,

In Cooking with an Asian Accent, award-winning author Ying Compestine, a nationally renowned authority on Asian culture and cuisine, reveals how to make delicious home-cooked meals that nourish the senses and the soul using accessible ingredients, simple preparations, and thrilling flavors. Cooking with an Asian Accent is not another traditional Asian or "quick-meals" cookbook. It offers a new cuisine created through Ying s East-Meets-West journey, a style of contemporary cooking that brings three essential principles of Asian cuisine into the Western kitchen: food that satisfies the senses, harmonizes the body s Yin-Yang balance, and acts as medicine. Melding Eastern philosophy with Western-style efficiency, Ying s recipes offer a balanced approach to cooking everything from quick and healthy soups, salads, and stir-fries to sauces, condiments, and desserts. Accompanied by beautiful full-color photography and inspirational personal stories, this accessible, engaging book is ideal for anyone who aspire

Diététique et gourmande, la cuisson en papillote est idéale.Elle surprendra vos invités et vous permettra de décliner lessaveurs sous toutes leurs formes. Retrouvez 40 recettes salées etsucrées.

Cake à la mozzarella et aux figues, Cake tomates séchées etparmesan, Cake aux lardons et aux pruneaux, Cake au thon et à lamoutarde à l'ancienne, Cake aux raisins et au romarin, Cake à lach?taigne, Cake aux griottes... Laissez parler votre créativité!Collection aiguise vos sens... et propose 40 recettes destinées àséduire les papilles des plus fins gourmets. Offrez-vous quelquesinstants culinaires d'exception alliant simplicité et élégance.

What are the names of all those delicious apples that are often sold unlabeled at fruit and vegetable markets or that are piled up in all colors and shapes in the display cases at the entrance to the supermarket? They might be called Pink Lady, Empire or Firmgold and you wonder which types originally gave rise to these hybrids. At any rate, it s been a long time since they originated exclusively in one country. Trying to distinguish between the many varieties of blue mold cheese takes more time than the lay person s patience will allow. Nevertheless, he would be happy to know whether or not a Blue Castello would be a tasty alternative to his favorite Danablu. And since Asian cooking styles have begun to enjoy enormous popularity, public interest in these exotic delicacies has increased immensely. However, the origins or uses of these ingredients in the kitchen are often still unknown. The well-structured and highly informative reference book Ingredients provides help with all of these questions, identifie

Sichuan food is one of the great unknown cuisines of the world, famous in Chinese history and legendary for its extraordinary variety and richness. Chinese people say that China is the place for food, but Sichuan is the place for flavour, and local gourmets claim the region boasts 5000 different dishes. This book includes sections on the history of Sichuan cooking, the 23 flavours of Sichuan, the region's culinary culture, the art of cutting, presentation and nutrition, ingredients and methods for a whole range of recipes, from home peasant cooking to banquet dishes of the highest quality. Full of intriguing anecdotes and packed with the most delicious recipes, this book is an absolute must for those interested in this wonderful cuisine.

Croquants aux framboises et au citron, Truffes au chocolatnoir, Tiramisu de chocolat blanc aux fraises, Tarte aux noix depécan, Méli-mélo de fruits rouges au champagne... Profitez de vospauses café en savourant ces délicieux accompagnements ! Collectionaiguise vos sens... et propose 40 recettes destinées à séduire lespapilles des plus fins gourmets. Offrez-vous quelques instantsculinaires d'exception alliant simplicité et élégance.

Moelleux au chocolat et à l'orange, Moelleux à la vanillecoeur nougat, Moelleux au citron coeur lemon curd, Moelleux auxframboises, Moelleux à la ricana et aux tomates séchées... Fondezde plaisir pour ces délicieux g?teaux ! Collection aiguise vossens... et propose 40 recettes destinées à séduire les papilles desplus fins gourmets. Offrez-vous quelques instants culinairesd'exception alliant simplicité et élégance.

Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively researched, this landmark texts traces French culinary technique and foundations back through the 20th-century codification by Auguste Escoffier to the earlier innovations of Jules GouffA(c), Urbain Dubois, Antonin Careme, and other noted chefs of earlier generations to deliver a truly authoritative work. Illustrated with thousands of highly detailed photographs that reveal the proper cooking and preparation techniques, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, modern, nouvelle, and actual French cuisine on to a new generation of culinarians.

An abiding Singaporean passion, food is a central part of life on this multicultural island. "Singapore Cooking" is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad). With this cookbook by your side your acquaintance--or re-acquaintance--with Singaporean food promises to be an exciting and mouthwatering experience.

Margaritas and cosmos and landslides . . . oh, my! From a Blendy Banana Frosty to Red Hot Cinnamon Shots to Buff Chick Hot Wing Dip, this collection brings together 75 fabulous recipes for guilt-free indulgence.