Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients, combined with Provence’s unique identity, position, and history have resulted in a cuisine full of heart, balance, and soul―a cuisine that showcases its peoples’ reverence for the produce, the changing seasons, and the land.
Simple & Classic is a newly curated collection of the very best of Jane Hornby’s recipes from What to Cook & How to Cook It, Fresh & Easy, and What to Bake & How to Bake It, each previously published by Phaidon. The beauty of Hornby’s recipes is how easy they are to perfect—with detailed step-by-step shots and beautiful images of the finished dishes, this is destined to be the most useful cookbook on the shelf. Great value, it is released with the original price of What to Cook & How to Cook It, but packed full with the most popular recipes from all of Hornby’s books. From Paella to Roast Lamb and Rosemary Potatoes, and Chocolate Mousse with Cherries, this book covers classic and contemporary recipes with an international perspective. (more…)
In this, his debut cookbook, he shares 100 of his absolute favourite recipes—from amazingly tasty toast ideas all the way to some classic but super-simple French dishes. Along the way, he shares ingenious kitchen hacks—six ways with a can of sardines, a cheat’s guide to wine, three knives you need in your kitchen—so that anyone can throw together great food without any fuss.
Is the world ready to rethink bread making?
MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough.
Délicieux presents a broad selection of dishes Gabriel Gaté has collected during his time as a chef, cookery teacher and lover of French food and travel. These are recipes that have been written, tested and adapted for the home cook, who can feel confident in preparing them successfully. (more…)