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| bill granger feed me now: Feed Me Now! Bill Granger, 2015-10-01 Fresh, delicious food for hungry people who need to eat! If anyone knows how to please a crowd, it's Bill Granger, the man behind the landmark bills restaurants. Bill's food is fresh, simple, healthy and delicious - it's food for people who love to eat but are short of time to cook, people with too much to do to fuss in the kitchen and at the table, people with families and friends to feed, people just like you. Divided into quick reference chapters so you can find the meals which best suit you, Feed Me Now!, Bill Granger's seventh cookbook, gives you new ideas for breakfasts - for which Bill is world famous - lunches and dinners; food for two, food for more, meals on a budget, snacks and nibbles, and meals you can freeze now, eat later. Recipes are accompanied by beautiful photography and handy kitchen tips from Bill. Destined to become a kitchen essential, Feed Me Now! is Bill Granger at his best, bringing you real food you can enjoy every day. |
| bill granger feed me now: Feed Me Now! Bill Granger, 2013-08 With his trademark simple, straightforward food, Bill Granger has put together a bright, joyful, fun collection of recipes that answers the day-to-day food dilemmas of busy modern families. |
| bill granger feed me now: Bill's Basics Bill Granger, 2012 100 classic recipes made simple - now in paperback Bill's Basics, 100 classic recipes made simple. the New York times credited him with re-inventing the scrambled egg ... Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe. Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist that's in tune with our busy lives and passion for fresh, healthy flavours. From thai beef salad to lamb tagine, coq au vin to chocolate brownies, Singapore noodles to jam tart, this is the cheat's guide to making the recipes every home cook wants to master. Bill Granger, restaurateur, food writer, television chef and 'egg master of Sydney' (the New York times) is a self-taught cook and busy father whose joyful approach to cooking and real-life experience in a domestic kitchen guarantee his enduring popularity. Bill's recipes echo the simply prepared, produce-driven food found in his celebrated restaurants. the original bills opened in inner-city Sydney in 1993. two further restaurants opened in Sydney in 1996 and 2005, and bills opened in tokyo in 2008 and Yokohama in early 2010. Bill's first London restaurant, Granger & Co, opened in 2011. Bill's previous books include bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday and Feed Me Now, and have been translated into several languages. His television series, bills food and Bill's Holiday, have charmed audiences worldwide. |
| bill granger feed me now: Feed Me Now! Bill Granger, 2009 Feed Me Now , Bill Granger's seventh cookbook, gives you new ideas for breakfasts - for which Bill is world famous - lunches and dinners; food for two, food for more, meals on a budget, snacks and nibbles, and meals you can freeze now, eat later. Recipes are accompanied by beautiful photography and handy kitchen tips from Bill. |
| bill granger feed me now: Every Day Bill Granger, 2006 Bill Granger's new book applies his straightforwar |
| bill granger feed me now: Holiday Bill Granger, 2007 Bill Granger's Holiday is a vibrant partner to the |
| bill granger feed me now: Bill's Everyday Asian BILL. GRANGER, 2017-04 |
| bill granger feed me now: Sydney Food Bill Granger, 2000 This work explores the whole food culture in Sydney, the trends, the fresh produce and exciting market scenes, the restaurants, cafes and the beachside eating society. Bill Granger highlights some of the wonderful spots in Sydney, where he shops for ingredients, and what inspires his recipes. |
| bill granger feed me now: Flavour Ruby Tandoh, 2016-07-21 Over 170 recipes – sweet and savoury – for every day, every budget, every taste, in a cookbook that puts your appetite first from the Sunday Times top ten bestselling author of Eat Up. Organised by ingredient, Flavour helps you to follow your cravings, or whatever you have in the fridge, to a recipe. Creative, approachable and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever your appetite takes you. It is a celebration of the joy of cooking and eating. Ruby encourages us to look at the best ways to cook each ingredient; when it’s in season, and which flavours pair well with it. With this thoughtful approach, every ingredient has space to shine; including store cupboard staples. These are recipes that feel good to make, eat and share, and each plate of food is assembled with care and balance. Including Hot and Sour Lentil Soup, Ghanaian Groundnut Chicken Stew, Glazed Blueberry Fritter Doughnuts, Mystic Pizza and Carrot and Feta Bites with Lime Yoghurt, this is a cookbook that focuses above all on flavour and freedom – to eat what you love. |
| bill granger feed me now: Bill's Italian Food Bill Granger, 2014-02-13 Bestselling TV cook Bill Granger brings his trademark fresh flavours and easy-going recipes to the well-loved food of Italy. |
| bill granger feed me now: Brilliant Bread James Morton, 2013-08-29 Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year. James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of proper bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again. |
| bill granger feed me now: Bill's Open Kitchen Bill Granger, 2003 Bill Granger shares his personal recipes from home in this bestselling cookbook. |
| bill granger feed me now: Monday Morning Cooking Club Monday Morning Cooking Club, Merelyn Frank Chalmers, Natanya Eskin, Lauren Fink, Lisa Goldberg, Paula Horwitz, Jacqui Israel, 2013 In 2006, a group of Jewish women began meeting every Monday morning. They cooked, ate, drank endless cups of tea and - often heatedly - discussed the merits of different recipes. After just a few weekly meetings, the Monday Morning Cooking Club was born. Five years and hundreds of dishes later, six members of the sisterhood handpicked their favourite recipes to go into their book - the result is a generous, rich and inspiring cookbook featuring the best, most treasured recipes from a culturally diverse community. |
| bill granger feed me now: The Way We Eat Now Bee Wilson, 2019-05-07 An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in. |
| bill granger feed me now: Easy Bill Granger, 2012 Quick & Easy Cooking. |
| bill granger feed me now: Julie Stafford's Muffin Book Julie Stafford, 1995-01-01 Mmmm, muffins. Julie Stafford has followed her highly successful low-fat, low-sugar, low-salt, high-fibre and cholesterol-free approach to create 100 healthy recipes for sweet and savoury muffins. Try Banana & Passionfruit Muffins for morning tea, add a Lemon & Poppyseed Muffin to a school lunchbox, or serve Tomato, Onion & Basil Muffins straight from the oven while still warm! Julie Stafford's Muffin Book proves that eating healthily doesn't have to mean giving up all the good things in life. This collection also includes wheat-free and dairy-free recipes. |
| bill granger feed me now: The Kinfolk Home Nathan Williams, 2015-10-27 New York Times bestseller When The Kinfolk Table was published in 2013, it transformed the way readers across the globe thought about small gatherings. In this much-anticipated follow-up, Kinfolk founder Nathan Williams showcases how embracing that same ethos—of slowing down, simplifying your life, and cultivating community—allows you to create a more considered, beautiful, and intimate living space. The Kinfolk Home takes readers inside 35 homes around the world, from the United States, Scandinavia, Japan, and beyond. Some have constructed modern urban homes from blueprints, while others nurture their home’s long history. What all of these spaces have in common is that they’ve been put together carefully, slowly, and with great intention. Featuring inviting photographs and insightful profiles, interviews, and essays, each home tour is guaranteed to inspire. |
| bill granger feed me now: Bourke Street Bakery Paul Allam, David McGuinness, 2009-09-01 Bourke Street Bakery is a sumptuously illustrated guide to baking and includes all the techniques, hints and tips the novice will ever need to achieve artisanal quality bread and pastry at home. Passionate owners Paul Allam and David McGuiness share the secrets of more than 90 of their exceptional creations. Beautiful photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself. |
| bill granger feed me now: Scoop Evelyn Waugh, 2012-12-11 Selected by the Modern Library as one of the 100 best novels of the century, Scoop is a thoroughly enjoyable, uproariously funny satire of the journalism business (New York Times). Lord Copper, newspaper magnate and proprietor of the Daily Beast, has always prided himself on his intuitive flair for spotting ace reporters. That is not to say he has not made the odd blunder, however, and may in a moment of weakness make another. Acting on a dinner party tip from Mrs. Algernon Stitch, Lord Copper feels convinced that he has hit on just the chap to cover a promising war in the African Republic of Ishmaelia. So begins Scoop, Waugh's exuberant comedy of mistaken identity and brilliantly irreverent satire of the hectic pursuit of hot news. Its timelessness is both hilarious and depressing. --Seth Meyers |
| bill granger feed me now: Speedy Death Gladys Mitchell, 2025-01-01T00:00:00Z ''Speedy Death'' by Gladys Mitchell was first published in 1929 and is therefore now pubic domain in the US. In the first of a series of mysteries to introduce psychoanalyst and amateur detective Mrs Bradley, who better to investigate the case of a famous explorer who has died while taking a bath at a country house gathering? If anything roused the rancour of guests at Chayning Court, it was that someone should be late for dinner. But the intrepid explorer Everard Mountjoy was dead in the bath. Beatrice Adela Lestrange Bradley takes it upon herself to investigate, unaware that she, along with all the other house-guests and staff, will be one of the suspects. |
| bill granger feed me now: Everyday Karen Martini, 2013 'From the super-quick to more complex dishes, these recipes will take the stress out of deciding what's for dinner.' In this book Karen Martini shares more than 120 of her favourite everyday recipes, for all the delicious salads, pastas, pizzas, curries, roasts, one-pot dinners, puddings, cakes and biscuits you'll ever need. 'These are the dishes that I cook for my family and friends, that I have honed over time; recipes created when I've been inspired by a new idea, or simply when it's been time to give a household favourite a bit of an overhaul.' With signature Martini twists and delicious takes on the traditional, whether it's Greek-Style Roast Chicken with Potatoes, Oregano and Lemon; Pork and Pine Nut Polpette; or Sticky Honey and Cinnamon Lamb Shanks; and for dessert, Vanilla & Rosemary Pana Cotta with Scorched Lemon Syrup or Croissant, Chocolate & Hazelnut Pudding, these are the dishes your friends and family will request again and again. Rediscover the joy of cooking simple, delicious meals with this inspired new collection that will have you serving up great-tasting food at home, every day. |
| bill granger feed me now: Raven Black Ann Cleeves, 2010 A remote community, touched by evil - would you know who to trust?Raven Black is the first book in Ann Cleeves' Shetland series - which is now the major BBC1 drama starring Douglas Henshall, SHETLAND.It is a cold January morning and Shetland lies buried beneath a deep layer of snow. Trudging home, Fran Hunter's eye is drawn to a vivid splash of colour on the white ground, ravens circling above. It is the strangled body of her teenage neighbour Catherine Ross. As Fran opens her mouth to scream, the ravens continue their deadly dance . . .The locals on the quiet island stubbornly focus their gaze on one man - loner and simpleton Magnus Tait. But when police insist on opening out the investigation a veil of suspicion and fear is thrown over the entire community. For the first time in years, Catherine's neighbours nervously lock their doors, whilst a killer lives on in their midst.Also available in the Shetland series are White Nights, Red Bones, Blue Lightning and Dead Water. Ann Cleeves' Vera Stanhope series (ITV television drama VERA) contains five titles, of which The Glass Room is the most recent. |
| bill granger feed me now: Everything I Love to Cook Neil Perry, 2021-09-28 Sixteen years since the publication of Australian national treasure Neil Perry's groundbreaking bible for home cooks, The Food I Love, comes a bookend to that masterwork: Everything I Love to Cook. Neil's influence on the food culture of Australia and beyond has been profound: inspiring us to try new flavours, making simple food simply brilliant, and tirelessly supporting the producers who sustainably grow the food we love to eat. Now he revisits legendary dishes from his flagship restaurants like Rockpool Bar & Grill and modern classics from his long-running 'Good Weekend' column, as well as new favourites he - and we - can't get enough of. With tips and techniques to set you up for success every time, Neil is on a mission to boost your kitchen know-how and confidence, covering everything from basic knife skills to the art of barbecuing, dressing a salad and mastering a roast dinner. Whether you want the perfect steak sandwich or a comforting bowl of pasta, a southern Thai-style chicken curry or classic tiramisu, here are more than 230 recipes you'll love to cook. |
| bill granger feed me now: Where the Wild Cooks Go Cerys Matthews, 2019-09-05 'A joyous treasure trove' Michael Morpurgo 'A delight' Tom Jones 'A Tour De Force' Roger Phillips Cook your way around the world with Cerys Matthews' Where the Wild Cooks Go, with a Spotify playlist ready for each country, as well as poems, proverbs, curiosities and some very surprising aspects of world history. The pages of her 'folk cookbook' are brim-full of generations' old nuggets of wisdom, as well as stories about Catatonia touring days and other escapades, plus over a hundred recipes and cocktail ideas from 15 countries. Easy haggis, vegan haggis, jambalaya, cawl, traditional and vegan Welsh cakes, tequila prawns, chocolate and Guinness fondants, thousand hole pancakes, pineapple and chilli, potato, chickpea and coconut curry, dahl and hedgerow salad are just some of delicious, sustainable and fuss free ideas served in this beautiful book. |
| bill granger feed me now: Now for Something Sweet Monday Morning Cooking Club, 2020-02-24 The Monday Morning Cooking Club is back, with the very best, most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world. |
| bill granger feed me now: Waitrose Food Illustrated , 2009 |
| bill granger feed me now: Community Hetty McKinnon, 2014 Community is all about sharing good food, giving you endless ideas on delicious salads to serve up for your family, friends and neighbours. These simple, sustainable and healthy recipes feature fresh, seasonal produce and inject colour, life and flair into that most modest of everyday meals: the salad. Rather than being simply sides, Community's salads are meals in their own right, giving vegetables, legumes, herbs and nuts their moment to shine.The recipes in Community are inspired by author Hetty McKinnon's community kitchen, Arthur Street Kitchen, where Hetty single-handedly makes and delivers homemade salads to residents in Surry Hills, Sydney, on Thursday and Friday every week. All by bike! Hetty's salads use only the freshest produce, sourced locally wherever possible. Inspired first and foremost by the seasons, Hetty also takes cues from what she sees, smells and experiences from the world around her. At the heart of every dish is a core vegetable, around which a thoughtful culinary story is built, resulting in honest, inventive and hearty salads that deliver big, punchy flavours. |
| bill granger feed me now: There is a Tide Agatha Christie, 1961 |
| bill granger feed me now: Ainsley's Friends & Family Cookbook Ainsley Harriott, 2004 Following on from the huge success of his MEALS IN MINUTES and GOURMET EXPRESS titles, Ainsley now turns his attention to family food, showing just how simple it can be to produce quick and delicious home-cooked dishes suitable for the way we live today The book is packed full of brand new recipes all using readily available ingredients, and each one illustrated to encourage you to have a go. It is an essential addition to any kitchen. |
| bill granger feed me now: Best of Bill Bill Granger, 2011 Bringing together more than 130 of Bill Granger's best recipes, from Ham and Gruyere French Toast to Chocolate Self-saucing Pudding, BEST OF BILL captures the simple, joyful and no-fuss approach to cooking that has made him a household name. This collection provides a unique culinary journey that takes us from Bill's early days as a fledgling chef, when he was known as the 'Egg Master of Sydney', to the more relaxed food of lazy holidays and weekends. His recipes are always fast, easy and brimming with flavour, harmonising with the demands of family and lifestyle. Now that they're collected in one volume, you won't need to scramble between cookbooks for your favourite recipes ever again. |
| bill granger feed me now: Simple, Honest Food Bill Granger, 2012 A collection of recipes from Australian chef Bill Granger, covering breakfast, lunch, afternoon tea, dinner, and dessert. |
| bill granger feed me now: Tasty Express Sneh Roy, 2014-04-01 Tasty Express is full of easy-to-make, easy-to-take, wholesome and adventurous cooking from multi-talented food blogger, Sneh Roy. Tasty Express is your invitation to sample more than 100 exciting recipes from renowned blogger Sneh Roy of the award-winning blog, Cook Republic. Her simple but imaginative approach to cooking and her luscious photography have earned her legions of devoted followers. Here she presents a stunning range of new recipes and a scattering of her most popular creations. Sneh's inspirations include the cosmopolitan eats of the urban food truck and inner city caf, the fresh variety of a lively market and the unforgettable aromas of her childhood in India. She embraces healthy takes on modern classics like tacos, flatbreads, veggie burgers, granola and froyo, plus a few irresistibly naughty treats. Many of her hardworking creations can be easily packed away in a lunchbox or picnic basket for work, your next camping trip or potluck evening. The recipes are predominantly vegetarian, and they can be easily repurposed with your own favourite ingredients. For Sneh, food is about sharing with family and friends at happy mealtimes, picnics and gatherings. It is also about quiet moments with a bowl of something comforting and nourishing. In Tasty Express she brings her quirky sense of fun, her food and her photography together and invites you to join her on a delicious, fun-filled journey. Some of the wonderful dishes in the book include: Coconut Bircher Muesli, Carrot Cake Muffins, Kulfi Milk, Eggplant Lasagna Steaks, Kale Soup With Grilled Cheese, Brown Rice Biryani Salad, Quinoa Spice Croquettes, Sweet Potato And Pepita Burgers, Tofu And Cashew Curry, Burnt Butter Caramel Slice, Coconut Froyo and Gingerbread Tiramisu. |
| bill granger feed me now: No More Dying Then Ruth Rendell, 2009 On a stormy February afternoon, little Stella Rivers disappeared and was never seen again. There were no clues, no demands and no traces. And there was nowhere else for Wexford and his team to look. All that remained was the cold fear and awful dread th |
| bill granger feed me now: Vegan Roasting Pan Katy Beskow, 2021-11 Vegan Roasting Pan offers 70 oven-to-table recipes that are cooked in just one pan - a roasting pan, baking sheet or muffin pan, plus a few select pieces of preparation equipment. From Sticky maple aubergine with crushed peanuts, Watermelon niçoise and Oven-fried nuggets, to Apple and ginger dahl, Low and slow rice pudding or a Blackberry and peach tart, whether you're a kitchen pro or a vegan beginner, it's time to let your oven do all of the hard work for you. The recipes are organized into four chapters: Light: Dishes that are simple enough for lunch, or a light supper Supper: Delicious and hearty one-pots that all of the family will love, any night of the week Extras: Sides and snacks that are easy to prepare Sweet: Bakes, desserts and breakfast ideas that are both simple and tasty With tips for every recipe and advice on freezing and batch cooking, Vegan Roasting Pan will build your confidence in the kitchen, simplify cooking processes and prove that vegan cooking is easy, with fail-safe meals that all of the family will love. |
| bill granger feed me now: Neighbourhood Hetty Lui McKinnon, 2016-08-30 When Hetty Lui McKinnon uprooted her beloved Arthur Street Kitchen from Sydney's Surry Hills and relocated to Brooklyn, NYC, she left behind legions of devoted fans. These fans found solace in Community, Hetty's immensely popular cookbook showcasing the delicious, seasonal salads so adored by her customers. Now Hetty is back, with a second cookbook that is equally sure to delight and inspire. Neighbourhood takes its cues from Community and ventures a little bit further. These salad and sweets recipes are inspired by many different places, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia and many other places around the world for inspiration. |
| bill granger feed me now: The Resilience Shield DAN & PRONK PRONK (BEN & CURTIS, TIM.), 2021 Life is hard. Rocketing rates of physical and mental health issues are testimony to the immense pressures of our complex world. So how do we become tough and adaptable to face life's challenges? The Resilience Shield provides that defence. In their groundbreaking guide to overcoming adversity, Australian SAS veterans Dr Dan Pronk, Ben Pronk DSC and Tim Curtis take you behind the scenes of special operations missions, into the boardrooms of leading companies and through the depths of contemporary research in order to demystify and define resilience. Through lessons learned in and out of uniform, they've come to understand the critical components of resilience and how it can be developed in anyone, including you. The Resilience Shield explores the hard-won resilience secrets of elite soldiers and the latest thinking on mental and physical wellbeing. This book will equip you with an arsenal of practical tools for you to start making immediate improvements in your life that are attainable and sustainable--Publisher's description. |
| bill granger feed me now: Ladies, a Plate Alexa Johnston, 2008 There is a good chance you can remember a time when the family cake tins were always full of biscuits, slices, fruit loaves and cakes baked by mothers, aunts and grandmothers. And, of course, home-made sponges, ginger loaves, lamingtons, custard squares were an integral part of all special occasions - whether it was a birthday, a christening, a wedding or a wake.In Ladies, A Plate, Alexa Johnston looks back to this gentler time and shares her favourite traditional New Zealand recipes. An avid collector of community cookbooks, Alexa also writes about the history of some New Zealand baking classics, showing how our favourite recipes evolved over time. This gorgeous book contains over ninety recipes and will be treasured by every kitchen enthusiast, whether in your twenties or your nineties. |
| bill granger feed me now: Room For Dessert David Lebovitz, 1999-11-01 Provides recipes along with information on ingredients and cooking utensils and equipment |
| bill granger feed me now: 10-Minute Chinese Takeaway Kwoklyn Wan, 2022 10-Minute Takeaway is the fastest, easiest ever cookbook for all your favourite Chinese dishes. Cooking star Kwoklyn Wan offers over 80 inventive ways of getting food on the table in 10 minutes flat, from start to finish - quicker than doing an online order or picking up the phone! Here he shares fuss-free and delicious recipes for the likes of Sweet and Sour Pork, Roast Duck in Hoi Sin Sauce, King Prawn Noodles, Rice Noodle Soup, Crispy Chilli Tofu, Marinated Tofu and many more. With Kwoklyn's amazing recipes and handy shortcuts, it really is THAT easy. |
| bill granger feed me now: National Stockman and Farmer , 1895 |
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