Related to: 'Signe Johansen'

John Murray

The Brain

Everything you need to know about your brain: an eye-opening handbook.Congratulations! You're the proud owner of the most complex information processing device in the known universe. The human brain comes equipped with all sorts of useful design features, but also many bugs and weaknesses. Problem is you don't get an owner's manual. You have to just plug and play. As a result, most of us never properly understand how our brains work and what they're truly capable of. We fail get the best out of them, ignore some of their most useful features and struggle to overcome their design faults. Featuring witty essays and fascinating 'try this at home' experiments, New Scientist take you on a journey through intelligence, memory, creativity, the unconscious and beyond. From the strange ways to distort what we think of as 'reality' to the brain hacks that can improve memory, The Brain: A User's Guide will help you understand your brain and show you how to use it to its full potential.(P)2018 Hodder & Stoughton Limited

Hodder & Stoughton

Gino's Hidden Italy

Gino D'Acampo
Authors:
Gino D'Acampo

Join the nation's favourite Italian chef, on his journey of discovery through Northern Italy, to reveal the secrets of real Italian food. From peach picking in Turin to truffle hunting in Piedmonte, Gino celebrates the best in local and seasonal Italian ingredients. Using traditional methods found in the kitchens of Italy, this book will introduce Gino's fans to 80 delicious new recipes, that will bring authentic Italian dining to your family table. It will accompany Gino's new 7-part primetime series Hidden Italy, coming to ITV this Autumn. Chapters include:Antipasti & Soups; Pasta; Risotto; Fish & Seafood; Poultry & Meat; Vegetables & Sides; Pizza, Pies & Bread; Desserts

Saltyard Books

Vanilla Black

Andrew Dargue
Authors:
Andrew Dargue

'The food is creative, beautifully presented and exciting.' Guardian'To us, the fact our cooking is vegetarian is incidental - we just like to eat good food. We love to reinvent classic dishes, create new flavour combinations, source unusual ingredients and occasionally we use a microwave because well, why not?' From the start, Andrew and Donna's rule was, no pasta bake and no vegetable curry. They set up Vanilla Black as a restaurant with a mission - to reinvent expectations about what it means to eat vegetarian food. It's all about the flavour, the first bite that intrigues, the surprising, the unusual, the recipes your friends will want to steal. From Jerusalem artichoke, white wine and thyme pie to a reinvention of classic tomatoes on toast, from Savoy cabbage pudding to broad bean and lemon cheesecake, from smoky baked beans to Marmite new potatoes, and from parsnip cake with Horlicks frosting to cherry Bakewell tart with marzipan custard, this surprising and inventive cookbook will change the way you think about food - and leave you wanting more. Vanilla Black restaurant is co-owned by Andrew Dargue, head chef, and his partner Donna Conroy, who runs front of house. www.vanillablack.co.uk @vanillablack1

Hodder & Stoughton

Indian Kitchen: Secrets of Indian home cooking

Maunika Gowardhan
Authors:
Maunika Gowardhan
Hodder & Stoughton

A Taste of the Sun: Gino's Italian Escape (Book 2)

Gino D'Acampo
Authors:
Gino D'Acampo

The follow-up to the bestselling Gino's Italian Escape.Let Gino be your guide to the very best of Italian food as he travels through the beautiful north of his home country, from Venice to Florence, from the coast of Liguria to the rolling hills of Tuscany.Accompanying the second series of Gino's TV programme, and with over 100 delicious and simple recipes including a Venetian Aperol Spritz, T-bone steak from Florence, Piedmont-style pizza and Chocolate Panforte from Siena, Gino's Italian Escape: A Taste of the Sun will give you a little bit of the real Italy in your own kitchen.· Antipasti & aperitivi· Soups· Stews & bakes· Fish & seafood· Pasta· Rice & risotto· Meat & game· Pizza & bread· Sides & salads· Desserts

Saltyard Books

Honey & Co

Itamar Srulovich, Sarit Packer
Authors:
Itamar Srulovich, Sarit Packer

*Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards**Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015**Sunday Times Food Book of the Year 2014*'Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.' BBC Good Food Magazine*Best Newcomer in the Observer Food Monthly Awards 2013*This is our food, this is our restaurant - fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything.Squeeze in, grab a chair, ignore or enjoy the noise, the buzz, and tuck in. Leave room for dessert - cheesecake, a marzipan cookie with a Turkish coffee. Let us look after you - welcome to Honey & Co.Chapters include:Mezze; Fresh Salads; Light Dinners; Balls & stuff; Slow cooked; Veggie; Dessert; Drinks

Saltyard Books

Scandilicious Baking

Signe Johansen
Authors:
Signe Johansen

Discover the secrets of great baking with Scandilicious flair...Scandinavian baking is among the best in the world. Deeply ingrained in the culture, it is a distinctive part of the Nordic identity, history and well-being. Welcome to a place where cakes made with real butter are celebrated rather than feared, where entire festivals are dedicated to baking and where it is believed there is nothing quite like the thrill of making one's own bread, Christmas biscuits or cardamom buns.Following on from the success of SECRETS OF SCANDINAVIAN COOKING...SCANDILICIOUS, Signe Johansen shares with us a mouth-watering selection of traditional and modern baked treats. Think moreish müsli bread hot from the oven; pumpkin, cheese and sage muffins that pack a real flavour punch; and irresistable redcurrant mazarin tart or upside-down blueberry cake - perfect for summer entertaining.

Saltyard Books

Secrets of Scandinavian Cooking . . . Scandilicious

Signe Johansen
Authors:
Signe Johansen

We've long looked south for our food inspiration - but what about our neighbours to the north? We share a climate, a history (those Vikings got everywhere) and a love of cool, from sleek Nordic design to clear frosty November mornings. We also share our love of the outdoors - bracing autumn days, bright spring mornings, lazy summers by the water and long winter walks - and the pleasure of sharing good food with friends around the kitchen table. Discover the secrets of Scandinavian cooking - from delicious healthy breakfasts and leisurely brunches to tasty suppers and plenty of stress-free crowd-pleaser puddings. Learn the knack of putting together the perfect smorrebrod for a speedy Scandi lunch, and discover some very more-ish cakes and biscuits to accompany your afternoon cuppa.From cinnamon chestnut bread, cardamom cream buns and home-made gravadlax to soups, salads, smoothies and much more, Signe Johansen, a young cook steeped in the traditions of Scandinavia and trained by the best British chefs, shows us that it's not all herrings and meatballs... although you will find them in here too. Fresh, light, surprisingly indulgent, this is food to lift your spirits - it's quite simply Scandilicious!

Hodder & Stoughton

Keys to Good Cooking

Harold Mcgee
Authors:
Harold Mcgee
Hodder & Stoughton

Delia's Frugal Food

Delia Smith
Authors:
Delia Smith

This updated edition shows how to combine economy with elegance. With 170 recipes from soups to main courses and desserts, this book aims to show how to make the most of your cooking, and that budget buying and cooking can be fun.

Hodder & Stoughton

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

Harold Mcgee
Authors:
Harold Mcgee

McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 André Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.

Extract

GRACE WILLIAMS SAYS IT LOUD, by Emma Henderson

Read an excerpt of Emma Henderson's GRACE WILLIAMS SAYS IT ALL, shortlisted for the Orange Prize 2011.

Francesca Best, Laura Macdougall, and Angie Willocks

Hodder gets Scandilicious (in woolly jumpers)

On Saturday 17th November, three foodies from Hodder fought their way through the crowds of Arsenal fans to a flat off the Holloway Road for a very special brunch…

An excerpt from the Pacific Journal of Adam Ewing

CLOUD ATLAS, by David Mitchell

Read an excerpt of David Mitchell's international bestseller, CLOUD ATLAS, now also releasing as a film.

Maunika Gowardhan

Born and brought up in Mumbai, Maunika Gowardhan is a food writer and private chef living in the UK. Maunika cooks up scrumptious meals for discerning diners across the UK and overseas. Her cooking reflects her tastes - comforting meals showcasing how fabulous regional Indian food can be when you begin with fresh ingredients, putting together dishes that are full of flavour and that will become part of your daily repertoire. Maunika shares her recipes with people wanting to discover a contemporary approach to Indian food, who enjoy cooking just as much as eating! Her blog, Cook in a Curry, has an avid following and was featured in The New York Times, Independent and the Daily Mail which labelled it an 'inspiring Indian cookery blog with stunning family recipes from India'. Maunika writes for magazines, newspapers and has a regular column in Vogue India.Maunika has featured on Jamie Oliver's online cookery channel FoodTube, making Butter Chicken with Jamie, as well as other delicious Indian dishes: www.youtube.com/JamieOliver.Visit www.maunikagowardhan.co.uk or follow Maunika on Twitter: www.twitter.com/cookinacurry

Scandilicious Facebook page

Like the official Scandilicious page on Facebook to receive updates on cooking, baking, and living with Scandinavian flair.

16 Hilarious Dating Profiles of Famous Fictional Characters

Gino D'Acampo

Gino was born in Napoli in the south of Italy into a large family. The food they ate was very traditional - simple recipes based on fresh and healthy fruit, vegetables, fish and meat.'My grandfather said that a good recipe doesn't need many ingredients because if the ingredients are good quality and full of flavour, why do you have to cover up or change their taste'. This is a philosophy Gino has stuck to since he first started in the kitchen. After training at the Luigi de Medici Catering College, Gino came to London at 19 and worked at The Orchard Restaurant in Hampstead and then at the Cambio restaurant in Surrey.Gino is the author of several best-selling books including Gino's Healthy Italian for Less, Gino's Italian Coastal Escape, Gino's Italian Escape and Gino's Italian Adriatic Escape.He is married to Jessica and they have three children, Luciano, Rocco and Mia.

Delia and Waitrose join forces to help the nation learn to cook online

In an exciting new move, Waitrose will again be working alongside Delia Smith. The grocer will bring Delia's online cookery school, which Delia launched earlier this year on her own website, to Waitrose TV for the first time. The Delia Online Cookery School with Waitrose will offer an encyclopaedic library of lessons and techniques videos, completely free of charge for all users. Launching on Waitrose TV* from 5th September, the content will build over the course of two years and will sit on a new ‘Cookery School' tab on Waitrose TV as well as on deliaonline.com. Delia's tutorials will be the hero of the channel, with her section of the site offering 40 close-up lessons and the same number of technique videos. It will be accompanied with content from Waitrose chefs and other food experts to create an extensive food hub, teaching everything from cookery basics to advanced techniques - and also supported by more than 150 Delia recipes on Waitrose.com. Waitrose Marketing Director Rupert Thomas: "We have a long and successful history of working with Delia and we’re thrilled to be joining forces again on the Delia Online Cookery School with Waitrose, which we believe will be the definitive online tool for cookery tuition. Inspiration and expertise are absolutely key to what we offer, and because of this our online content is now an integral part of our customer communications. "This wealth of new content from Delia will complement the wide range of expertise already on Waitrose TV from contributors including Heston Blumenthal, Alan Titchmarsh and Phillip Schofield and will continue to build our online presence as the destination for foodies or anyone looking to develop their skills." Delia said: "My ambition and my dream is that anyone who wants to learn to cook, can. So I have created an online cookery school to take somebody by the hand and lead them through it step by step. If you are from nine to 109 you will be able to learn anything from boiling an egg to baking a cake - I don't think you can learn in a better way. "I personally contacted secondary schools across the country to ask about the basics of home cooking. 90% of pupils said that they would like to be able to learn how to cook." The comprehensive library will also enable Waitrose to link to tutorials from across the Waitrose website and social media channels - for example a quick skill lesson within a recipe on Waitrose.com. As well as Waitrose TV, content will also be available on the Waitrose YouTube channel, Pinterest and through the retailer’s Facebook page.

Harold Mcgee

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.