Citrus fruits add beauty and bite to food and drink from the depths of winter through the height of summer.
This sunny, beautifully photographed book contains 60 recipes using a variety of fresh citrus fruits, including lemons, pomelos, oranges, limes, mandarins, kumquats, grapefruit, and citrus products such as yuzu juice, orange blossom honey, and preserved lemons in a variety of appetizers, soups, salads, main dishes, desserts, and drinks.
Nobody saw it coming, the national preoccupation with Portland’s food scene. What was newsworthy elsewhere was simply the way of life. Portland, it turns out, was on the cutting edge without ever trying to be, and now the city is synonymous with DIY scrappiness, rule-breaking creativity, and a die-hard collaborative spirit.
Portland Cooks presents 80 recipes from 40 of the city’s most popular restaurants and bars. Through their recipes, these chefs and bartenders offer a glimpse of what goes into your favourite dishes and drinks. And together, their stories paint a portrait of what makes life in Portland so delicious.
The Ivy is the quintessential London restaurant, where people go to see and be seen, encapsulating everything that’s glamorous and romantic about dining in the capital.
The original Ivy was established in 1917 on the very site where it still stands, in the heart of London’s Theatreland. The epitome of glamour, there can be few film stars, musicians, royals, writers, artists and raconteurs who have not passed through its hallowed front doors. There are now also nine Ivy brasseries in London and more opening nationwide.
In 2017 this iconic landmark celebrates its centenary and, twenty years from the publication of the original Ivy cookbook, it’s time for a new peek behind those famous stained-glass windows.
The Ivy Now contains all the dishes, secrets and stories behind the restaurant’s success. Charismatic Director and former maître d’ Fernando Peire tells the story – the history, the theatre, the celebrities and the scandal – and with classic recipes from Executive Chef Gary Lee, including the Ivy’s signature shepherd’s pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for a new generation of Ivy fans.
The Ivy Now: The Restaurant and its Recipes, is available at Amazon.com and Amazon.ca.
Serves 4
500 ml (2 cups) chicken stock (broth) (a good stock cube will do, with the trimmings from the veg and herbs)
1 stick of lemongrass
2 skinless, boneless, free-range, organic chicken breasts
Lime, coconut and chilli dressing
1 medium red chilli, deseeded and finely chopped
4 lime leaves
1 large garlic clove
2-cm (¾-in) piece of fresh ginger, peeled and finely chopped
2 Tbsp manuka or good clear honey
juice of 2 limes
150 ml (²⁄³ cup) coconut cream, seasoned with ½ tsp salt and ½ tsp caster (superfine) sugar
2 Tbsp fish sauce
Small pinch of dried chilli (red pepper) flakes
1 tsp ground coriander
To serve
3 spring onions (scallions), thinly sliced at an angle ½ small bunch of flat-leaf parsley, roughly chopped
½ small bunch of Thai basil, torn
½ small bunch of coriander (cilantro), roughly chopped, plus extra leaves to garnish
½ small bunch of mint, finely chopped
1 large carrot, julienned
40 g (1½ oz) mooli (daikon), julienned
40 g (¾ cup) beansprouts
1 Tbsp sesame seeds
To poach the chicken, put the stock (broth) with the vegetable and herb trimmings and half of the lemongrass stick into a large saucepan. Bring to the boil, then reduce the heat. Add the chicken breasts and simmer gently for about 20 minutes, or until cooked. Remove from the heat, drain and set the chicken aside.
While the chicken is poaching, make the lime, coconut and chilli dressing. Place the chilli, lime leaves, garlic, remaining lemongrass and ginger into a pestle and mortar or small electric grinder and pound or grind until the juices start to flow. Once pounded and the juices have come out, press the mixture through a fine-mesh sieve (strainer), retaining the liquid for the dressing and discarding everything else. Add the honey and lime juice to the liquid and stir well. Whisk in the coconut cream, fish sauce, chilli (red pepper) flakes and ground coriander. Taste-wise, you’re looking for a fragrant, sweet and sour flavour, and consistency-wise, this should resemble a thick vinaigrette.
Once the chicken has cooled, shred it into small pieces and put into a large salad bowl. Add 2 of the sliced spring onions (scallions), the herbs, julienned carrot and mooli (daikon), the bean sprouts and sesame seeds. Gently mix these together, add half the dressing, mix again and add more dressing as needed.
Garnish with the remaining spring onion and more coriander (cilantro) leaves and serve immediately.
Recipe reprinted with permission from Quadrille Publishing.
The latest, and most expansive, tome from the team at Fearnley-Whittingstall’s Devon, England–based River Cottage cooking school and restaurants is an alphabetical guide to some of their most commonly used ingredients, with accompanying recipes.
With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. (more…)
After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story—recipe by recipe—of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy.
In a town obsessed with food, that meant discovering years of collected recipes—many ripped from the newspaper and tucked into cookbooks—were gone. As residents started to rebuild their lives in the aftermath, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm.
Marcelle Bienvenu and Judy Walker have compiled 250 of these delicious, authentic recipes along with the stories of how they came to be and what they mean to those who have searched so hard to find them again. (more…)