They're the two biggest projects you're likely to tackle in your home: fitting a new kitchen & replacing your bathroom suite. Even if you just intend to spruce up what's already there you'll need practical information & creative inspiration to help you on your way. Let our clear & friendly advice guide you through the whole process from safely removing old fittings to designing a new layout installing the new cabinets fittings & appliances & adding the all-important finishing touches. ...

Eating is a multisensory experience yet chefs & scientists have only recently begun to deconstruct foods components setting the stage for science-based cooking. In this global collaboration of essays chefs & scientists advance culinary knowledge by testing hypotheses rooted in the physical & chemical properties of food. Using traditional & cutting-edge tools ingredients & techniques these pioneers create & sometimes revamp dishes that respond to specific desires & serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic -- from grilled cheese sandwiches pizzas & soft-boiled eggs to Turkish ice cream sugar glasses & jellified beads -- the essays in The Kitchen as Laboratory cover a range of creations & their history & culture. They consider the significance of an eaters background & dining atmosphere & the importance of a chefs methods as well as the strategies used to create a great diversity of foods & dishes. This collection will delight experts & amateurs alike especially as restaurants rely more on science-based cooking & recreational cooks increasingly explore the physics & chemistry behind their art. Contributors end each essay with their personal thoughts on food cooking & science offering rare insight into a professionals passion for playing with food. ...

After twenty-five years of sex drugs bad behaviour & haute cuisine chef & novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village from Tokyo to Paris & back to New York again Bourdains tales of the kitchen are as passionate as they are unpredictable as shocking as they are funny. ...

Following the success of Real Food & Appetite this is the tenth book from Nigel Slater the award-winning food writer & author of the bestselling autobiography Toast. The food in The Kitchen Diaries" is simply what I eat at home. The stuff I make for myself for friends & family for visitors & for parties for Sunday lunch & for snacks. These are meals I make when I stop work or when I am having mates over or when I want to surprise seduce or show off. This is what I cook when I m feeling energetic lazy hungry or late. It is what I eat when I m not phoning out for pizza or going for a curry. This is the food that makes up my life both the Monday to Friday stuff & that for weekends & special occasions. Much of it is what you might call fast food because I still believe that life is too short to spend all day at the stove but some of it is unapologetically long slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***. Fast food slow food big eats little eats quick pasta suppers family roasts & even Christmas lunch. It is simply my stuff what I cook & eat every day. Nigel s food
- for you. "
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Classic cookery writing from the award-winning food writer & author of bestselling autobiography ' Toast'. ' The food in The Kitchen Diaries" is simply what I eat at home. The stuff I make for myself for friends & family for Sunday lunch & for snacks. These are meals I make when I am having mates over or when I want to surprise seduce or show off. This is what I cook when I'm feeling energetic lazy hungry or late. This is the food that makes up my life both the Monday to Friday stuff & that for weekends & special occasions.' ' Much of it is what you might call fast food but some of it is unapologetically long slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***.' ' Fast food slow food big eats little eats quick pasta suppers family roasts & even Christmas lunch. It is simply my stuff what I cook & eat every day.'" ...

Includes: over 250 recipes many from his BBC TV series Dish of the Day Simple Suppers & Simple Cooking. From Nigel Slater
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Three cheers to Persephone Books for publishing this witty sharp writer nostalgic but unsentimental humorous but precise erudite & always elegant."
- " Country Living". "" Kitchen Essays" is a rare thing a cookbook that is as fun to read as its food is to eat."
- " Sunday Herald" (Glasgow). The author of " Kitchen Essays" (1922) was sister-in-law to the great Gertrude Jekyll whose biographer wrote that if she was an artist-gardener then Agnes was an artist-housekeeper. Agnes was a famous hostess (the guests at her first dinner party included Browning Ruskin & Burne-Jones) & her home Munstead House was the apogee of opulent comfort & order without grandeur smelling of pot-pourri furniture polish & wood smoke. During 1921-2 Lady Jekyll wrote unsigned essays for " The Times" with titles such as " Tray Food" & " Sunday Supper". " The Observer Food Magazine" commended
- lovely Persephone Books for reprinting " Kitchen Essays" " India Knight in The Shops" called it beautifully written sparkling witty & knowing an absolute delight to read while the "BBC Food Magazine" praised this exquisitely reprinted period piece."


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The vegetables & herbs we've chosen for this book are so easy to grow that a novice gardener of any age can experience the pleasure of growing fresh organic food. You need very little space
- even a pot will do. There's plenty of information about planting caring for & harvesting your crop & recipes for every type of plant in the book. These include onions leeks tomatoes lots of herbs & different kinds of salad leaves. It's a little book but it packs in all the information you need to start your very own kitchen garden.
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Allotments with ten-year waiting lists; fruit & veg seeds outselling those of flowers
- Britain is growing a passion for home produce
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Champion of the home cook Donal Skehan is back with a collection of tasty easy-to-make dishes that cost less. We all want to cook & eat great food but without making a hefty dent in our wallets. In this Donal's third cookbook he takes on the challenge of showing how easy & straightforward it is to enjoy delicious home-cooked food & spend less. Whether you a hungry student are feeding a growing family or simple wish to save some money for a treat Donal's recipes will encourage everyone to enjoy satisfying yet affordable dishes. Donal's personality shines through on every page & he also draws on the knowledge & experience of others. Past generations were often adept at using cheaper cuts of meat turning leftovers into tasty meals & planning ahead to avoid expensive last-minute shops. So Donal turns to his own family & grandparents plus a range of experts such as butchers fishmongers & grocers to offer straightforward advice & inspired recipes. Divided into 7 chapters Donal covers everything from everyday suppers soups stews & pots baking & desserts roasts healthy dishes & more. Recipes include; Coq Au Vin Blanc Ham Hock Spinach & Cheese Crepes Cauliflower & Broccoli Mac N' Cheese Asian Steam Baked Mackerel Morrocan Chickpea Burgers Creamy Spinach Gnocchi Sticky Toffee Banana Puddings with Salted Caramel Sauce Dad's Braised Oxtail Chilli Jam Chicken Squash & Spinach & Lentil Curry Boxty Colcannon Pancakes Cheesy Ham Hock Spinach Crepes Avocado & Garden Pea Mint Salad Cheat's Hot Smoked Mackerel Salad Jam Jumble Crumble Tart Carrot & Cardamom Cake with Cinnamon Cream Cheese Frosting Swedish Gingerbread Ultimate Chocolate Fudge Cake with White Chocolate Frosting ...