Simmer: Seasonal soups from around the world
For every season, every taste and every mood – this is soup in all its soulful, generous, globally inspired glory.
For every season, every taste and every mood – this is soup in all its soulful, generous, globally inspired glory.
Soup is comfort in a bowl: nourishing, affordable and endlessly adaptable. But it can also be fresh, fiery, fragrant, hearty and seriously inventive.
It’s time to make your world taste better.
‘Page after page of colour and delicious recipes’ – Michel Roux Jr.
‘Monica is a supreme talent’ – Tom Kerridge
‘This is authentic, happy and relaxed Monica and a celebration of her roots, heritage and family – things I know mean so much to her’ – Marcus Wareing
It’s time to make your world taste better.
‘Page after page of colour and delicious recipes’ – Michel Roux Jr.
‘Monica is a supreme talent’ – Tom Kerridge
‘This is authentic, happy and relaxed Monica and a celebration of her roots, heritage and family – things I know mean so much to her’ – Marcus Wareing
‘If ever there was a cookbook to fill you with joy and happiness, this is the one.’ – Michel Roux Jr
‘Food bursting with flavour.’ – Paul Ainsworth
Balanced nutrition. Full-on flavour. All-day energy. This is healthy eating with a little wiggle room.
Balanced nutrition. Full-on flavour. All-day energy. This is healthy eating with a little wiggle room.
Eat meat, but eat less and eat better — that, if any, is this book’s philosophy.
‘If ever there was a cookbook to fill you with joy and happiness, this is the one.’ – Michel Roux Jr
‘Food bursting with flavour.’ – Paul Ainsworth
From the rolling hills of Tuscany to the sun-soaked coasts of Sicily, each page explores the ingredients, landscapes and kitchens that shaped these treasured recipes, many of which are now remembered by only a few Nonnas.
From the rolling hills of Tuscany to the sun-soaked coasts of Sicily, each page explores the ingredients, landscapes and kitchens that shaped these treasured recipes, many of which are now remembered by only a few Nonnas.
This definitive cookbook is filled with over 80 delicious recipes that capture the spirit and flavours of Ramadan. A timeless, approachable guide to cooking and preparing Ramadan meals, designed to help families savour flavourful heritage meals without the stress, especially during the holy month.
This definitive cookbook is filled with over 80 delicious recipes that capture the spirit and flavours of Ramadan. A timeless, approachable guide to cooking and preparing Ramadan meals, designed to help families savour flavourful heritage meals without the stress, especially during the holy month.
In this expanded and completely revised edition, miso is recognised as the hero ingredient, the chef’s secret added extra that has entered the Western mainstream to bring extra umami to everyday cooking.
Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life.
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Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties.