Browsing: CURATE

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.

FOOD FEATURES Gréatfood Gadget of the Week: The 'Any Sharp' Knife Sharpener

Gréatfood Gadget of the Week: The ‘Any Sharp’ Knife Sharpener

Are you fed up, like us, of dull blunt knifes and mithered by how to use a sharpening steel correctly? We think we’ve found the answer – the ‘Any Sharp’ knife sharpener. It’s a tidy size, sharpens serrated and straight knife blades at exactly the right angle and its rubberised suction base means that it can be stored anywhere.

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 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.’

1 2 3 10