Louise Pickford

Enjoy the true TASTE OF SPAIN and explore this fascinating country’s love affair with rice. Explore the deliciously diverse ways in which RICE AND NOODLES are used in a multitude of unmissable dishes BEYOND PAELLA. This book brings together delicious rice dishes from all over Spain, from REGIONAL CLASSICS that are enjoyed around the world to unusual LOCAL SPECIALITIES. Rice is a wonderfully versatile ingredient, and Spanish cooks transform it into an array of dishes from simple comfort food to grand feasts to be shared on special occasions. Learn how to make a show-stopping Paella Valenciana (Valencian paella) or a Paella de Marisco y Chorizo (Seafood paella with chorizo), or Fideua Negra (squid ink noodles). As well as traditional regional dishes, there are also other styles of rice dishes to try, such as Arroz Caldoso con Almejas (Clam soup) or Arroz al Horno con Garbanzos y Pasas (Baked rice with chickpeas and raisins). Recipes are also included for the lesser-known fideua, a dish originally from the coast of Valencia that is very similar to paella but made with snipped vermicelli noodles rather than rice. There is something for every taste here, with recipes containing meat, poultry, fish and shellfish, as well as some tempting vegetarian and vegan options to choose from. Lovers of authentic Spanish food will not be disappointed!

How to create a delicious charcuterie board tailored to any occasion and taste, and use charcuterie in simple recipes. Want to make the most of the wide variety of charcuterie products available today? From cured meats, smoked sausages and salami to pâtés and rillettes, you’ll find the perfect serving suggestion here. Travel around the world and get to know well-known charcuterie from the obviously popular countries of Italy, Spain and France, delving deeper into the regional intricacies to really understand the origins and appeal. Charcuterie Boards also invites you to travel a bit wider and sample some hidden gems from Germany, the UK, Poland and further afield to discover flavours from around the world. Learn how to match and put together visually impressive and delicious charcuterie boards. Choose from a range of themed boards, to help you create a variety of table showstoppers to wow your guests; or even just when dining solo or for two to really get to know charcuterie and all its wonderful flavours. There is endless possibility for different charcuterie combinations to suit all occasions from grouping various salamis from different countries for a taste sensation, to creating the perfect charcuterie board for an on-the-move picnic.

For ultimate winter indulgence, why not try a fondue! Indulge in fun retro food with a modern twist with this collection of delicious recipes created to share with family and friends. Starting with the well-known melted cheese fondues from ski resorts around the world, recipes here include classics from the Alps, such as the archetypal Fondue Neuchatel, based on local cheeses and local wines, and the variation Raclette. But there are others, too, such as a Roasted Tomato Fondue and the Italian version, Fonduta and hot oil Fondues to try such as Fondue Bourguignonne. Also included are some delicious lighter choices, like stock fondues where food is cooked in a scented broth – try Fish & Seafood in Saffron & Tomato Broth, and Beef with Horseradish in Red Wine & Juniper Stock. Also included are some up-to-the-minute, stylish Modern Fondues, such as Blue Cheese Fondue with Walnut Grissini. And don't forget the sweet fondues – there's Chocolate with Orange & Chilli, or White Chocolate Fondue with Lemon and Gin.

60 Dutch oven recipes for casseroles, braises, pastas, rice dishes and breads. A Dutch oven is an iconic piece of kitchenware, highly prized by all cooks from beginners to professionals. A thick-walled, seasoned cast-iron cooking pot, as to why it’s called a Dutch oven, no one knows for sure. The most popular theory is that the 17th century Dutch were the first to use clay moulds in favour of casting metal in sand, and this enabled smoother finishes for iron cookware. Regardless of its origins, by the 1920s, a well-known French brand (now synonymous with this lidded casserole) was supplying them to French restaurants specifically for cooking their most popular dish, coq au vin. As a Dutch oven can be a costly investment piece, how do you make sure that you put yours hard to work? Easy – with this collection of 60 tried-and-tested recipes you can impress with well-known classics from Beef Bourguignon and Slow-cooked Greek Lamb to One-pot Spanish Seafood Stew. But what you can cook in a Dutch oven is not limited to these familiar dishes – you can also prepare home-cooked comforts ranging from Cajun Chicken Gumbo, Mac ‘n’ Cheese, Short Ribs, Carnitas (Mexican Pulled Pork) and Spinach & Cheese Strata, plus discover exciting new recipes to expand your repertoire, including Kale & Squash Lasagne and Sriracha- braised Brisket and even a loaf of Dutch Oven Bread!

Find fresh inspiration with these delicious recipes for perfect dressings and use them to add new depth of flavour and pizzazz to your salads. The key to any great salad is using good-quality, fresh ingredients but it is the dressing that can make or break the final result. With that in mind, this truly useful book features delicious recipes for a wide variety of exciting dressings that take their inspiration from different world cuisines – from classic French emulsified oil and vinegar vinaigrettes to creamy, mayonnaise-based dressings, plus exciting Asian and Japanese-style dressings to discover.

Enjoy the true taste of Spain and explore this fascinating country’s love affair with paella and the deliciously diverse ways in which rice and noodles are used in a multitude of unmissable dishes. Rice is a wonderfully versatile ingredient, and Spanish cooks transform it into an array of dishes from simple comfort food to grand feasts to be shared on special occasions. This book brings together delicious rice dishes from all over Spain, from regional classics that are enjoyed around the world to unusual local specialities. Also included are recipes for the lesser-known fideua, a dish originally from the coast of Valencia that is very similar to paella but made with snipped vermicelli noodles rather than rice. There is something for every taste here, with recipes containing meat, poultry, fish and shellfish, as well as some tempting vegetarian and vegan options to choose from. Learn how to make a show-stopping Paella Valenciana (Valencian paella) or a Paella de Marisco y Chorizo (Seafood paella with chorizo), or Fideua Negra (squid ink noodles) and how to make the most of tasty ingredients like garlic, saffron and smoked paprika in your cooking. As well as traditional regional dishes, there are also other styles of rice dishes to try, such as Arroz Caldoso con Almejas (Clam soup) or Arroz al Horno con Garbanzos y Pasas (Baked rice with chickpeas and raisins). Lovers of authentic Spanish food will not be disappointed!

Up your ice-pop game with this collection of over 25 recipes for deliciously refreshing home-made popsicles, from wholesome and healthy to indulgent delights. A chilled popsicle, grabbed and shared round languorously from the freezer on a boiling hot day is a simple, nostalgic pleasure. These juvenile treats have clearly not lost their appeal amongst fun-loving adults, and recent trends have seen these childish ices transformed into something far more sophisticated, with fresh natural ingredients and gourmet flavours. Adults and children alike will adore Coconut, Mango and Passion Fruit ice pops – a rainbow of colours and three of your five-a-day in the most enjoyable way. A stash of dairy-free Almond Milk, Honeycomb and Salted Chocolate Pops will always be welcome, while making Buttermilk, Rosewater, Raspberry and Pistachio Pops with whole raspberries set inside would be the most attractive end to any dinner party. It is remarkably easy to make these frozen treats at home, so stock up your freezer and have a posh popsicle ready for any occasion.

Simple, hassle-free recipes for any occasion

A collection of simple, fresh and vibrant vegetarian recipes from the Hamlyn All Colour series

This is the complete guide to baking and decorating cakes for every occasion, with 100 easy-to-follow recipes and over 500 step-by-step photographs. It is a practical course in baking and decorating cakes, from basic cake batters to intricate finishing touches. It includes essential cake-making skills with step-by-step recipes for making basic cakes in a range of shapes and sizes, as well as different icings and frostings. It features decorating techniques for all types of cakes, from piping chocolate to making marzipan shapes. The recipe section contains classics, such as Carrot Cake; cakes for special occasions, such as Golden Wedding Cake; and lots of novelty cake ideas, such as Rainbow Snake Cake. It offers over 500 stage-by-stage photographs and clear method text make it easy to achieve success with every recipe. Everything you need to know to bake and decorate cakes is brought together in this straightforward and accessible book. The introduction covers every technique you will need, from basic to advanced. It includes tips on equipment and practical guidance on different basic cake recipes. There is plenty of advice on working with decorations, such as icings, frostings, glazes and marzipan, and step-by-step techniques such as crimping, weaving, cut-outs, frills, ribbons, flowers, fruits and piping. This knowledge is then put to use in a collection of classic and contemporary recipes. Ideas include Angel Food Cake, Panforte, Classic Wedding Cake, Hexagonal Retirement Cake, Frills and Flowers Christening Cake, and Halloween Pumpkin. With plenty of tips on storing and freezing, this is an indispensable book for every cake-maker's kitchen.

Många är vi som tycker att grillning är ett trevligt sätt att laga mat på, inte bara för att det blir så gott, utan även för att det är ett väldigt trevligt sätt att bjuda på mat. Här presenterar författaren en läcker samling enkla recept som hjälper dig att få ut mesta möjliga av grillningen. Börja med att reta aptiten med smårätter, t.ex. prosciuttoinlindade getostfikon på spett och kryddig kyckling. För måltider i det fria behövs alltid goda sallader & tillbehör; vad sägs om zucchini- och fetaostsallad med mynta, vitlöksbröd på spett och grillade majskolvar. Fisk och skaldjur passar perfekt att grilla utomhus. Pröva varmrökt kreolsk lax eller saltrullade räkor. Kött och fågel är den traditionella grillmaten, och Louise Pickford föreslår det allra bästa: entrecote med ansjovissmör, BBQ-ribs och, allas vår favorit, härlig grillkorv. Man kan även laga godsaker på grillen. Testa grillade fruktpaket, grillade fikon med mandelmascarpone och barnens favorit: s’mores. Grilla lugnt! Översättning: Anna Olsson