Jenny Linford Bücher

In zahlreichen herrlichen Bildern zeigt dieses Buch die Vielfalt der Leuchttürme aus aller Welt. Mit vielen Informationen zu Geschichte und Bedeutung der Leuchttürme, den teilweise lebensgefährlichen Bedingungen ihrer Errichtung und Geschichten von Menschen und Kultur rund um diese Sinnbilder der Hoffnung.

Was wäre unsere Küche ohne Tomaten? In beeindruckender Farb-, Sorten- und Geschmacksvielfalt leuchten sie uns im Garten oder auf dem Markt entgegen und warten darauf, von uns pur genossen, gekocht, gebraten oder eingemacht zu werden. Die erfahrene Kochbuchautorin Jenny Linford zeigt in mehr als 75 köstlichen internationalen Rezepten, wie vielseitig die Tomate verwendet und kombiniert werden kann. Ob als Haupt- oder Nebendarstellerin, ob in der italienischen, marokkanischen oder indischen Küche – mit ihrer charakteristischen Mischung aus Süße und Säure brilliert die Tomate in den verschiedensten Gerichten. Überzeugen Sie sich selbst und genießen Sie die Tomatenzeit in vollen Zügen!

Supported by the National Trust. Fascinating and entertaining entries about Britain's greatest dishes and ingredients. Includes recipes for ten classics. Beautifully illustrated. A journey around the greatest dishes, local specialities and iconic ingredients Britain has to offer. Sprinkled with recipes and ruminations and with a hearty helping of history. Your go-to guide for the best Cornish pasty recipe, the surprising history of rhubarb, the origin story of the deep-fried mars bars and a verdict on jam-or-cream-on-top and tea-or-milk-in-first.

Alongside her own recipes, food-writer Jenny Linford has collected more from other food-loving Londoners. Dishes reflect the cosmopolitan diversity of London life, ranging from a zingy Gujurati Coriander Chutney or tasty Japanese Pork with Miso to dainty Rose Fairy Cakes or an indulgent Bread and Butter Pudding. Traditional dishes, such as Beef and Ale Stew with Herbed Dumplings or Syllabub Trifle, sit alongside personal recipes, such as Teresa’s Quince and Apple Pie or Polly’s Roast Lamb with Tapenade. Recipe contributors include Borough Market stall-holders, delicatessen owners, restaurateurs, food producers, and people living in the capital who love cooking for their family and friends. With the recipes come Londoners’ stories, ranging from reminiscences by butchers, fishmongers, and sausage-makers to personal food memories. Read about such distinctive London eating places as the eel and pie shop, the curry house, and the fish and chip shop. Discover London’s food history including the city’s markets and the tea and coffee trade—and enjoy an evocative taste of London.

Second revised edition of a book which contains information on food and eating in London. As well as suggestions for eating out, it also contains reviews of places to shop for food, including fishmongers, butchers and bakeries.

All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade as well as beautiful art objects. The Chef's Library is the world's first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by more than 70 renowned chefs around the world. Readers will discover the books that have galvanized acclaimed and brilliant culinary talents such as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge, Suzanne Goin, Tom Colicchio, and many others. Also featured are influential restaurant cookbooks, essential books on global cuisines and specialist culinary subjects, and historic favorites that have stood the test of time. Part reference, part culinary exploration, this book is a must-have for any cookbook collector or passionate foodie.