Annette Yates

This comprehensive and sumptuous book begins with an introduction detailing the historical background of cooking and eating in Britain, describing regional differences, local dishes, festivals, feast days and folk customs. Over 360 recipes then bring together the best of Britain's regional and national traditions. There are breakfasts of porridge, bacon and eggs, lunchtime soups, quiches and pasties, hearty dining highlights such as beef Wellington and braised sausages with onions, and teatime classics such as cucumber sandwiches and Victoria sponge. For anyone who wants to discover the cultural diversity of cooking and eating in the British Isles, this is the perfect book.

Traditional Welsh recipes are characterized by what was the standard diet of the local working population - coalminers, fishermen, farmers and labourers - and the ingredients available to them. For many years, Welsh cooking was a well-kept secret, with recipes passed from generation to generation only by word of mouth. This oral tradition means that recipes often have regional variations, and have also been altered over the years to adjust to times of hardship or plenty. After an exploration of the geography and culinary history of the region, this book presents a selection of traditional Welsh fare from the hills, valleys and fishing villages.

This book helps you discover the food of an ancient land, from its green pastures and highland peaks to country villages and balmy seaside towns. Chapters cover breakfasts, soups and appetizers; fish and shellfish; poultry, meat and game; side dishes; and desserts and baking - with cook's tips throughout. Britain is home to many world-famous classics, such as fish and chips, the cooked breakfast, and summer pudding, as well as regional specialities including Cornish pasties, Irish soda bread and Scottish shortbread. This book provides an insight into the best dishes on offer, with a selection of 70 recipes covering England, Scotland, Wales and Northern Ireland. Clear instructions enable cooks to create Beef Wellington, Apple Pie, and Scones with Jam and Cream, or to experiment with something more unusual, such as Cullen Skink, Cockle Cakes or Spiced Asparagus Kale. With over 250 beautiful photographs, the book provides a tantalizing insight into a traditional cuisine.

A classic collection of 70 recipes to create memorable Sunday lunches for family and friends throughout the year, shown in more than 250 colour photographs

From joints and casseroles to pies and puddings, 70 classic recipes shown step by step in more than 250 photographs. It includes succulent roasts of beef, chicken, pork, goose, duck and pheasant served with all the trimmings, as well as delicious alternatives such as rich casseroles, quintessentially English pies, and non-meat options. Whether your preferred Sunday meal is Rib of Beef with Yorkshire Pudding, Roast Lamb with Mint Sauce, Venison Stew, Poached Salmon or Veal and Ham Pie, this book will inspire you through the year, and delight your guests. It begins with a chapter on the perfect appetizer to start your meal, and ends with a fabulous array of some of England's traditional puddings and desserts. A traditional Sunday lunch often begins with an appetizer followed by a hearty main course, and - just when everyone believes they've had enough - ends with a delicious pudding, often served with custard. This book contains dishes to whet the appetite such as Watercress Soup and Pears with Stilton and Walnuts, main courses such as Stuffed Roast Chicken with Bread Sauce and Pot-roasted Beef with Stout, accompaniments such as Cauliflower Cheese and Roast Potatoes, and classic English desserts such as Eton Mess and Fruit and Wine Jelly. The book contains all you need for entertaining friends and family with a perfect English Sunday lunch.

This book features favourite dishes for family meals, with 70 traditional appetizers, main courses and desserts. It offers a classic collection of recipes for creating delicious and memorable Sunday lunches for family and friends, shown in more than 250 photographs. It includes succulent roasts, such as beef, chicken, pork and goose, with all the trimmings, as well delicious alternatives such as rich casseroles and tempting pies, as well as non-meat alternatives. Whether your best Sunday meal is Roast beef with Yorkshire Pudding, Lamb with Mint Sauce, Venison Stew, Poached Salmon, or Veal and Ham Pie, this book will help you create meals that will delight everyone. Every recipe comes with step-by-step illustrations and a glorious picture of each finished dish, for confident cooking every time, whatever your experience. Eating a special meal on a Sunday, when everyone sits round the table together, has been a tradition in many cultures for generations, and this is celebrated here with a mouth-watering selection of recipes. Here you will find light and easy appetizers, such as Watercress Soup and Smoked Mackerel Pate, followed by a chapter full of satisfying main courses, including Steak and Kidney Pie and Fisherman's Casserole, as well as beautiful roasts. Also included are a selection of tasty accompaniments, such as Roast Potatoes, Cauliflower Cheese and Braised Red Cabbage. The chapter devoted to desserts contains classics such as Lemon Meringue Pie, Fruit Crumbles and Bakewell Tart. With such an array of combinations to choose from, this book contains all you need for creating a perfect Sunday lunch.

The vital components of a Sunday lunch are a plentiful supply of food, beginning with a small appetizer to whet the appetite, followed usually by a joint of roast meat, various side dishes including some kind of potato, a rich, tasty gravy, and - just when everyone believes they've had enough - a sweet and toothsome pudding served with custard! This book exactly follows those expectations, with a chapter on each course. Every recipe comes with easy-to-follow step-by-step illustrations and a glorious picture of the finished dish, for confident cooking every time, whatever your experience.

This stunning book celebrates the old and the new in English cuisine. It details the history of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. It provides 160 recipes that bring together the best of regional and national specialities. Breakfasts of bacon and eggs, lunchtime soups, fish recipes that celebrate the best of England's fresh and sea waters, delicious main course meals, and a wealth of desserts, puddings and sweet treats are all featured. Lavishly illustrated with inspirational photographs, this book will appeal to any lover of good, regional food.

Get the most from your microwave

This beautiful book provides a tasty sampler of the country's cuisine, with more than 30 authentic recipes ranging from breakfasts, appetizers and light meals to substantial main courses, classic puddings and traditional baking.

This book is the answer to ice cream lovers' dreams. Resist it at your peril!

The perfect introduction to this popular, healthy and simple method of preparing food.

This beautifully illustrated book is a wonderful sampler of classic dishes. Explore regional specialities as well as dishes that have become national favourites: pea and mint soup, asparagus with hollandaise sauce, roasted rib of beef, steak and kidney pudding, Bakewell tart, jam roly poly, and fruit trifle. Presented in over 100 beautiful and evocative photographs.

Here is a feast of super soups: light and chilled for a warm summer's day; smooth pureed or creamed for that formal occasion; hearty and thick for a cold winter evening. Subtle, rich, savoury, sweet, traditional or quick-to-make sauces which transform everyday meals or that special party dish into a true culinary delight.

Enjoy delicious fresh bread every day, all at the push of a button!

Making the most of your slo-cooker. If you're a slo-cooking fan looking for fresh ways to get more from one of the greatest assets in your kitchen, you'll love this book. And if you've never cooked with a slo-cooker before, then here you'll discover just what you've been missing and you'll stimulate your appetite for a whole new culinary lifestyle. Slo-cookers have never gone out of style. But with most of us now having minutes rather than hours to spend in the kitchen, there's a major surge in sales. Here you'll find everything you need to know about cooking exceptionally good meals for you. Just set it to work and forget it - day or night. Dinner will be ready when you are, whenever you get home. And if you're looking for something a little faster, your slo-cooker can turn up the heat without getting all steamed up about it. Annette Yates has taken classic cookbook to new heights, with great recipes - old and new - delivering everything from sublime gourmet breakfasts to favourite family meals and taste-tempting desserts. Be demanding with your slo-cooker - it can deliver! It offers just a few ideas to tempt your taste buds: Stuffed Plaice with Orange; Braised Danish Bacon; Hot Spare Ribs; Greek Mushrooms; Creme Caramel; Pears Beaujolais; and, Ginger Rhubarb. Enjoy! Restaurant Quality Eating at Home This is one of the bestselling titles in the Premier UK Slow Cooker Library. Foulsham, the Publishers of this library, have been researching Slow Cooker Recipes for more than 33 years. Their research Cooks have tested and published more than 2,500 recipes. The mission statement that drives this research is Recipes that produce Restaurant Quality eating at Home. A" And their work has taken them through every major culinary tradition - American, British, French, Italian, Indian, Mexican, Thai and more! No other publisher has made such a commitment to this lifestyle. And no other Publisher can match the depth of quality to be found in their Slow Cooker Recipe Library.

Get the most out of your combination microwave

A must-have book for anyone with a microwave

Annette Yates' book is designed for the person who has to prepare individual meals for whatever reason