LORRAINE PASCALE is a household name with several cookery shows and a number of bestselling cookery books under her belt, plus a modelling career to boot. But what do we really know about this beautiful celebrity chef - and just who is the real Lorraine Pascale?Author Sue Blackhall reveals for the first time the truth behind Lorraine Pascale's marriage, and the story behind the colourful aristocrat who betrayed her. While Lorraine was suffering with the pain of divorce, the woman who had taken her husband was in court formally changing her name to his. The result was an intriguing clash of the Countesses, with both women determined to bear that title. However, that was not the only legacy of her marriage to a Polish Count whose wealth - and its effect on Lorraine's life - has never been disclosed before.The life of Lorraine Pascale - given up at birth, suffering abandonment both as a child and a grown woman, and fighting prejudice all the way - is a true rags-to-riches tale. Despite not having a straightforward upbringing, Lorraine has not only had a successful modelling career - after being spotted at the tender age of 16 - but she has gone on to complete the Leith's Diploma of Food and Wine, a foundation degree in International Culinary Arts in Pastry, and work in some of the most renowned kitchens of the world. Now, Lorraine has established herself as a TV personality, with her own cookery series Baking Made Easy, and is a sought-after chef.Lorraine Pascale: Supermodel Chef encompasses her rise from a housing association 'latchkey kid' to a New York penthouse supermodel, and from the insecurity she suffered as an adopted child to stardom as one of our most successful celebrity chefs. This is a must-read book.
If you were to make a list of your top five topics of conversations, eating and dieting are likely to feature prominently. In EDIBULL: THE LITTLE BOOK OF PSEUD FOOD, Sue Chef tucks into our fascination with the world of food from fashionable funghi to (infinitely less tempting) fitness fads. Tossing the exotic fruit coulis and beds of highly bred lettuce aside, Sue Chef presents us with some hilarious and poignant truths about this love of all things edible. * In culinary terms a cow is defined as a steak tartare that is free to leave the restaurant * The rich are embarrassed by their wealth. They feel they have lost touch with their peasant roots. Help them out by serving them peasant roots and charging them a substantial portion of their wealth * To be reputable a salad must contain leaves that no one has heard of. Be the one to discover grass. Or to rediscover lettuce * A filo pastry is a pie with ambition * Escalopes are small steaks. Medallions are small escalopes. Punters know medallions are tiny but they think the animal fought in the war * Bearnaise and hollandaise are French for bacteria. The English equivalent is a bowl of mints by the till
Chefs at Home is a cookbook with a difference. These are recipes the chefs cook at home. Although famous for their innovative, mouthwatering and show-stopping restaurant dishes, the Chefs and Grands Chefs from the properties of Relais & Chateaux in North America have chosen to share their personal favorite at-home dishes in this unique cookbook. Comforting recipes, dinner party dishes and sweet favorites are all featured together for the first time in Chefs at Home. Discover the food that chefs really cook at home, their favorite ingredients and what they like to do in their spare time. Try your hand at at-home staple dishes chosen by great chefs such as Patrick O'Connell, Daniel Boulud and Thomas Keller. Be a part of the Relais & Chateaux family with a selection of Chefs and Grands Chefs from throughout North America, the Caribbean and Mexico. With recipes for every taste and occasion this book will bring hours of pleasure and satisfaction to all enthusiastic cooks, and of course please all those that are served these delicious, comforting dishes.
Ever have food fantasies in a truly international vein—an appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With Cooking All Around the World All-in-One For Dummies, you’ll be introduced to the cooking styles and recipes from eight of the world’s most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries. With a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, Cooking All Around the World All-in-One For Dummies includes some of the most popular recipes from Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines, revealing the cooking secrets that have made these recipes so winning and, in some cases, such a snap. Inside, you’ll find: The essential ingredients and tools of the trade common to each cuisine The basic cooking techniques specific to each cuisine How to think like an Italian or Chinese chef What the inside of a French, Greek and Middle Eastern, and Japanese kitchen really looks like And once you become familiar with the new world of spices and ingredients, you’ll be whipping up tasty, new exotic dishes in no time! Page after page will bring you quickly up to speed on how to make each part of the menu—from appetizers, entrées, to desserts—a sparkling success: Starters, snacks, and sides—including Gazpacho, Tuscan Bread Salad, Leeks in Vinaigrette, Falafel, Spring Rolls, Miso Soup, Chicken Satays with Peanut Sauce The main event—including Chipotle Glazed Chicken, Lasagna, Cauliflower au Gratin, Lamb Kebabs, Grilled Tandoori Chicken, Braised Fish Hunan Style, Shrimp and Veggie Tempura Sweet endings—including Mexican Bread Pudding, Biscotti, Chocolate Souffle, Yogurt Cake, Mango Ice Cream, Green Tea Ice Cream, Coconut Custard with Glazed Bananas With over 300 delicious recipes, a summary cheat sheet of need-to-know info, black-and-white how-to illustrations, and humorous cartoons, this down-to-earth guide will having you whipping up dishes from every part of the globe. Whether it’s using a wok or tandoori oven, with Cooking All Around the World All-in-One For Dummies every meal promises to be an adventure, spoken in the international language of good food.
“Delicious cheese pairings; amazing recipes . . . plus lots of great tips about cheese. I can’t wait to cook my way through their gorgeous book!” —Ina Garten, host of Barefoot Contessa and #1 New York Times bestselling author Collecting the vast accumulated wisdom of two of the world’s great cheesemakers, Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an indispensable addition to the food lover’s library. That’s because Cowgirl Creamery Cooks is many things. It’s an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It’s a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it’s a sumptuous collection of recipes, with seventy-five appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them. “Peggy and Sue are such wonderful teachers with a unique and very special style. I absolutely love seeing their vision and brilliance come to life in this gorgeous and inspiring book. It makes me want to eat more cheese, head to Point Reyes, and soak up their Cowgirl genius!” —Suzanne Goin, chef/owner of Lucques, a.o.c., and Tavern “Their new cookbook is required reading for every serious cook, chock-full of cheese-filled stories and recipes, not to mention everything you need to know about a proper cheese plate.” —David Tanis, author of A Platter of Figs
This artists book by Sue Webster, (one half of the infamous artist duo Tim Noble and Sue Webster) is a mixtur e of recipes and ideas surrounded by illustrations and photographs. It has an autobiographical feel, inspired by the artists purchase of an old organic farm and it's resulting effect on their lives.
LORRAINE PASCALE is a household name with several cookery shows and a number of bestselling cookery books under her belt, plus a modelling career to boot. But what do we really know about this beautiful celebrity chef - and just who is the real Lorraine Pascale?Author Sue Blackhall reveals for the first time the truth behind Lorraine Pascale's marriage, and the story behind the colourful aristocrat who betrayed her. While Lorraine was suffering with the pain of divorce, the woman who had taken her husband was in court formally changing her name to his. The result was an intriguing clash of the Countesses, with both women determined to bear that title. However, that was not the only legacy of her marriage to a Polish Count whose wealth - and its effect on Lorraine's life - has never been disclosed before.The life of Lorraine Pascale - given up at birth, suffering abandonment both as a child and a grown woman, and fighting prejudice all the way - is a true rags-to-riches tale. Despite not having a straightforward upbringing, Lorraine has not only had a successful modelling career - after being spotted at the tender age of 16 - but she has gone on to complete the Leith's Diploma of Food and Wine, a foundation degree in International Culinary Arts in Pastry, and work in some of the most renowned kitchens of the world. Now, Lorraine has established herself as a TV personality, with her own cookery series Baking Made Easy, and is a sought-after chef.Lorraine Pascale: Supermodel Chef encompasses her rise from a housing association 'latchkey kid' to a New York penthouse supermodel, and from the insecurity she suffered as an adopted child to stardom as one of our most successful celebrity chefs. This is a must-read book.
Jim Peterson, a former chef for twenty years, is now working as a cab driver. He creates the Can't Cook Anonymous group in an effort to reunite fast food addicts with their kitchens. The six people who become part of this first group are not all there by choice, but by some other force in their lives. Peterson uses his sports knowledge and terminology to coach his team and help them take that first step over the kitchen's threshold. Along with cooking skills, strong personal love interest also grows between several members of the group. Peterson also realizes that he finally wants to meet the daughter he has never known. As team members describe the success or failure of assigned recipes, their personal lives reveal how hungers, other than food, are satisfied as well. Actual recipes and factual, though humorous, kitchen tips are included.
Amy Hitchin loves her parents' restaurant, Hitchin's Kitchen, where they make 'unusual' food to say the least. But when her parents swap places with the school dinner ladies for a week, Amy finds out just how embarrassing snail porridge can be.
With more than 500 recommended restaurants, this is the third in a series of destination city guides for "eco-gastronomic" travelers--adventurous people who seek out quality, tradition, and fresh, seasonal, and locally grown ingredients when they explore the restaurants, markets, and bars of a city.
This book is Jameelah's contribution to avoiding Afro-Latin American cultural and historical amnesia. This book highlights the many contributions of these forgotten people of Latin America, including African and Afro-Latin American heroes and freedom-fighters, religious and cultural traditions, and current social issues of ethnic and cultural identity.
Based on Sue's column in The Sunday Times Style section, this is a collection of 200 recipes, menu ideas and Sue's lively and informative text. It also includes wine suggestions from Joanna Simon, The Sunday Times wine correspondent.
An absolutely fabulous collection of vegetarian recipes that even carnivores love to eat. There are a whole range of desserts and cakes with no sugar, how to make simple cheese, how to make your own pasta, the best ever tart tatin, beautiful fruity rascals, even a sugar free chef's sticky toffee pudding! In a world full of recipe books this is a real cook book that you must have.
In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are "cook's queries," quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.
At 7pm on 28th December 1879 a violent storm batters the newly-built iron rail bridge across the River Tay, close to the city of Dundee. Ann Craig, a wealthy woman, is waiting for her husband, a mill owner, to return home. From her window she sees the bridge collapse, the train he is travelling on ploughing into the sea, killing all those on board. As Ann investigates the events leading up to the crash, doubt is cast on whether Robert was on the train after all. If not, where is he, and who is the mysterious woman who is first to be washed ashore? In the present day, Fiona Craig's new partner Pete, an Australian restaurateur, clears their joint bank account before abandoning his car at Dundee Airport and disappearing. When the Police discover his car is stolen, Fiona conducts her own investigation into Pete's background, slowly uncovering dark secrets and strange parallels with the events of 1879. Following on from her acclaimed debut Fields of Blue Flax, chef, food writer and TV presenter Sue Lawrence serves up another brilliant historical mystery, meticulously researched and densely plotted, with plenty of twists and turns and a gripping climax. 'I found this book enthralling. It's a cracking story beautifully told.' Lorraine Kelly, broadcaster 'A very enjoyable read... and a fascinating insight into the history of Dundee’s famous bridge disaster.' Kirsten McKenzie, author of The Chapel at the End of the World
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