Browsing: COOKBOOK RECIPE

COOKBOOK RECIPES

Japan – The Cookbook: Ramen

‘In Japan, there are ramen shops in every town’, says Nancy Singleton Hachisu in her introduction to this ramen recipe from ‘Japan’, the new book from Phaidon. ‘Here is a home-style ramen recipe for those who want to try making their own at home.’ Her book contains over 400 simple elegant authentic recipes including soups, noodles, rices, pickles, one-pots, sweets, and vegetables. Below she explains how to make your own ramen noodles at home using a good quality plain flour that you can buy at your local supermarket – the technique is similar to making pasta.

COOKBOOK RECIPES Teppan-Yaki

Japan – The Cookbook: Teppan-Yaki

From ‘Japan’ by Nancy Singleton Hachisu with 400 simple elegant authentic recipes including soups, noodles, rices, pickles, one-pots, sweets, and vegetables. This Teppan-yaki recipe is complex in flavour while still being easy to cook at home.

COOKBOOK RECIPES Diana Henry: Pink Grapefruit and Basil Ice Cream from How to Eat a Peach

Diana Henry: Pink Grapefruit and Basil Ice Cream

Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. ‘This is possibly the best ice cream I’ve ever made. I’d been doing a good lemon and basil ice for years… then it struck me that the bitterness of grapefruit might be good with the almost cloying sweetness of basil. I was right.’

COOKBOOK RECIPES Diana Henry recipe for Broad Beans with Lettuce, Shallots and Mint

Broad Beans with Lettuce, Shallots and Mint

From Telegraph food writer and James Beard award-winning cookbook author Diana Henry’s new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years.  She serves this with Leg of Lamb Stuffed with Lemon and Many Herbs from the same book.

COOKBOOK RECIPES Recipes and Stories from Telegraph food writer Diana Henry's book How to Eat a Peach

Diana Henry: ‘If you’re going to San Francisco…’

Food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach. Here she recounts a dinner held for her by another acclaimed food author Joyce Goldstein in San Francisco, the culmination of a journey in food that began in a bookshop in north London on a rainy afternoon in 1985.

COOKBOOK RECIPES Diana Henry Recipe: Spinach and Ricotta Gnudi from her How to Eat a Peach cookbook

Diana Henry Recipe: Spinach and Ricotta Gnudi

Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. ‘Tender little dumplings, as fragile as a pasta filling, which is how they got their name: gnudi is Tuscan dialect for ‘naked’ (and Michelangelo’s paintings of nude figures in the Sistine Chapel were referred to as ignudi)’, says Diana. ‘I adore these. They take a bit of time to make, but I love the process; you need a light touch, as forming them is like handling flowers. I am sometimes tempted to complicate gnudi – adding strips of Parma ham, lightly cooked broad beans or peas (and all of these are fine additions) – but they’re best unadorned, served with nothing more than melted butter.’

COOKBOOK RECIPES Diana Henry Elderflower Gin Recipe from her book How to Eat a Peach

Elderflower Gin and Tonic

Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years. ‘This drink is local and seasonal to me, in Britain, in early summer’, she says ‘so it seems a perfect way to start a meal that honours this philosophy.’

COOKBOOK RECIPES St Patrick's Day Irish Recipes

Donegal Table: Irish Bacon and Cheese Soda Bread

‘There’s something about the smell of fresh soda bread in an Irish Donegal home and we need to keep this baking skill alive’, says chef and cookery school owner Brian McDermott in his book ‘Donegal Table‘ published by The O’Brien Press. ‘I’ve made this Irish soda bread recipe a bit more exciting with the wonderful combination of flavours that is bacon and cheese.’

COOKBOOK RECIPES Lemon Drizzle Cake with Irish Summer Berries recipe

Donegal Table: Lemon Drizzle Cake with Irish Summer Berries

Who doesn’t love lemon drizzle cake? This is chef Brian McDermott’s recipe from his book ‘Donegal Table’ published by The O’Brien Press. ‘It’s actually easier than you might think to create this wonderful treat’, he says. Use the best Irish strawberries, raspberries and redcurrants and taste a little Donegal summer!

1 2 3 6