Browsing: CURATE

COOKBOOK RECIPES The Get-Ahead Cook – Slow-braised Short Ribs

The Get-Ahead Cook | Slow-braised Beef Short Ribs

‘This flavourful meat is cooked slowly until succulent and falling off the bone into its dark, deeply rich sauce’, Jane Lovett says in her new book The Get-Ahead Cook. ‘Serve with creamy mashed potatoes and earthy vegetables, such as cabbage, chard, kale, celeriac purée or leeks in white sauce. This is best started at least a day before eating.’

FOOD FEATURES How to make the best toastedbread

How to Make the Best Toast Using a Tawa

We’ve discovered how to make the best toasted bread, the kind that you make on an Aga but without having to invest in one. Our method transforms bruschetta where toasted bread is the star of the show and makes that artisan loaf go further as you can toast it when it’s stale.

COOKBOOK RECIPES Shepherdless Vegetarian Pie

Glow by Kate O’Brien: Shepherdless Vegetarian Pie

Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. This meat-free vegetarian Shepard’s Pie is just one of the 60-plus plant-based recipes in the book along with a targeted step-by-step skincare routine that separates skincare fact from fiction.

COOKBOOK RECIPES Glow by Kate O'Brien: Caramel Smoothie Bowl

Glow by Kate O’Brien: Caramel Smoothie Bowl

Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. Her Caramel Smoothie Bowl proves that you can still enjoy something sweet in the search for good skin!

COOKBOOK RECIPES Glow by Kate O'Brien: Asian-Style Salmon Bowl

Glow by Kate O’Brien: Asian-Style Salmon Bowl

Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. This easy Asian-Style Salmon bowl is just one of the 60-plus plant-based recipes in the book along with a targeted step-by-step skincare routine that separates skincare fact from fiction.

COOKBOOK RECIPES Chocolate Caramel Crème Brûlée

Room for Dessert: Chocolate Caramel Crème Brûlée

From patisserie chef Will Goldfarb’s book ‘Room for Dessert’ published by Phaidon. An alumni of elBulli, the book has a foreword by Albert Adrià. ‘Will is a very special guy’, he writes, ‘one of those people that’s really needed in our world; passionate about his work and indeed, about everything that surrounds him.’ In his book ‘you will see the creation of concepts, myriad ways of understanding pastry and of course a lot of technique’.

COOKBOOK RECIPES Room for Dessert: Bocadillo Helado – Ice Cream Sandwiches

Room for Dessert: Bocadillo Helado – Ice Cream Sandwiches

From patisserie chef Will Goldfarb’s book ‘Room for Dessert’ published by Phaidon. If you are not an ambitious dessert-maker, why not just make one or two of the elements from the dessert below and buy ready-made ice cream. Sandwiching a good shop-bought vanilla gelato between two of Will’s sablé bretons, topping it with pan-fried Epoisses and sprinkling it with sea salt will make your world a better place.

COOKBOOK RECIPES

Room for Dessert: Burrata Pizza with White Chocolate Chantilly Cream

With a foreword by the former pastry chef of El Bulli Albert Adrià, you know that Will Goldfarb, author of ‘Room for Dessert’ published by Phaidon, has to be something special. You may even recognise his name from the Netflix series ‘Chef’s Table’. This book takes you inside the original mind and creative process of a patisserie chef who is extraordinary. This recipe – a burrata pizza with Chantilly Cream – looks complex but it only has two moving parts! Will calls it ‘Who Can Resist my Top Gun?’.

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.

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