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| pistachio souffle pierre koffmann: Classic Koffmann Pierre Koffmann, 2025-10-14 A FRENCH CULINARY CLASSIC REISSUED Winner 'Cooking from a Professional Point of View' - James Beard Foundation Awards 2017 Winner 'Best French Cuisine Book' - Gourmand World Cookbook Awards 2016 Classic Koffmann offers a masterclass in all that’s best in the French culinary tradition and is a must-have cookery book. There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. This book celebrates his career in the kitchen with a superlative collection of his classic recipes. Ranging as you would expect from Entées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef wasn't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus. What's more, having been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his protégés, the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs, who are all culinary luminaries in their own right, have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. A masterclass in all that’s best in the French culinary tradition. |
| pistachio souffle pierre koffmann: Memories of Gascony Pierre Koffmann, 2024-10-10 Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in Armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. This is a book to learn, love and live from. One of the great works on regional French food, by one of the greatest of all French chefs. Tom Parker Bowles Pierre Koffmann is a giant of the kitchen, and his shadow looms larger than anyone else's. Almost every decent chef I can think of learned most of what he knows from Pierre. Giles Coren If you do not own a copy of Pierre Koffmann's glorious Memories of Gascony your cookbook collection is not complete. Brilliant to read; even better to cook from. Jay Rayner No words can describe how delicious his food is. He is the Chef's Chef. Michel Roux Jr |
| pistachio souffle pierre koffmann: Memories of Gascony Pierre Koffmann, 2016-06-02 One of the great works on regional French food, by one of the greatest of all French chefs. Tom Parker Bowles To mark Pierre Koffmann's 50th year as a chef, this new edition of his iconic, award-winning cookbook is classic Koffmann and includes his celebrated Pieds de Cochon (stuffed pigs' trotters) recipe from Tante Claire, his mouthwatering Souffle aux Pistaches (pistachio souffle) plus seasonal dishes and simple family recipes from the south-west of France. Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. You'll devour the cuisine as you go along - with recipes for dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. The first time you taste Pierre's pistachio souffle you can never go back. Jason Atherton Pierre is one of the world's great, instinctive chefs. Heston Blumenthal Pierre Koffmann is a giant of the kitchen, and his shadow looms larger than anyone else's. Almost every decent chef I can think of learned most of what he knows from Pierre. Giles C |
| pistachio souffle pierre koffmann: Nanban Tim Anderson, 2016-04-26 Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food. |
| pistachio souffle pierre koffmann: Bread, Cake, Doughnut, Pudding Justin Gellatly, 2014 'This book is as good for slavering over as it is to cook from' - Nigella Lawson ***Look out for Baking School: The Bread Ahead Cookbook by Matthew Jones, Justin Gellatly and Louise Gellatly, publishing August 2017, and available for pre-order now*** Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, courgette and carrot garden cake). With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again. 'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett 'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy Lee Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and has just opened a new bakery, Bread Ahead, in Borough Market. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking. |
| pistachio souffle pierre koffmann: Moorish Ben Tish, 2019-04-18 'I've been submerged in the cuisines and food culture of Spain and Italy for well over a decade and explored the many regions of these magnificent countries with their markedly different styles and nuances. Throughout the years I've become more and more intrigued by the regions where the Moorish influence has left a pronounced mark and combined seamlessly with the local flavours and ingredients to produce an exotic, full flavoured and vibrant cuisine.' Within these pages, Ben Tish explores this further with over 100 mouth-watering recipes guaranteed to delight anyone who eats at your table. Spices, fruits and incredible flavours that the Moors introduced, such as cumin, cardamom, saffron, coriander, ginger, apricots, watermelons and pomegranates were absorbed into the cultures of Spain, Sicily and Portugal, creating big flavoured dishes with a sun-soaked, exotic taste of North Africa and the Arabic world combined with local heritage, all of which can be found in this book. With chapters such as breakfast, brunch and bread, grilling and smoking, fresh, and sweet and sour, Ben offers his own interpretations of these classic recipes, including shakshuka, red prawn crudo, spiced venison and quince pinchos, wood-baked Moorish chicken pine nut and raisin pie, slow cooked fish and shellfish stew with saffron and star anise and octopus and smoked paprika with black beans and rice. This food to share and enjoy, bringing a little extra flavour to your kitchen. |
| pistachio souffle pierre koffmann: Pollen Street Jason Atherton, 2018-12-17 Discover the ingenious recipes and unrivalled attention to detail that made Pollen Street Social a name in the restaurant world, and follow the remarkable journey of a chef who took a risk to fulfil his dreams. Pollen Street Social is more than just a restaurant. Now, in this extraordinary book by the man who made it a reality, you will find out why. This stunning book showcases the very best recipes from the acclaimed Pollen Street Social, Jason Atherton's award-winning London restaurant. Opening in 2011, Pollen Street Social was awarded a coveted Michelin star just six months after opening, and the accolades and awards have continued ever since, and these pages highlight exactly why. The eponymous restaurant is famed for using the very best and freshest produce, and, following the seasons, Jason and his team take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes. With this focus on the importance of his suppliers running throughout, this book also details Jason's journey and his passion for every dish on the menu. The dishes featured range from canapés and afternoon tea to recipes such as Fruits of the Sea, Cartmel Valley Venison Loin and Pistachio Souffle, each of which is beautifully photographed by John Carey. “Jason is a marvellous chef that feeds the soul and leads the way for many young chefs, demonstrating what it is to be a chef in the 21st century.” Ferran Adria “Jason has mastered the art of creating social places, where people feel good and eat well, and which could be seen as the essence of deformalised dining. A visionary in his own right with a clear grasp of today's international restaurant scene.” Alain Ducasse “Jason Atherton is a realist not a fantasist. He has turned his dreams into reality.” Marco Pierre White |
| pistachio souffle pierre koffmann: Restaurant Nathan Outlaw Nathan Outlaw, 2019-04-04 Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, and this beautiful book showcases the very best the restaurant offers. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellent of Restaurant Nathan Outlaw. Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant's menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill. With photography from the legendary David Loftus, Restaurant Nathan Outlaw will be one of the most desirable cookery books of the year. |
| pistachio souffle pierre koffmann: Primrose Bakery Christmas Martha Swift, 2014-10-09 Discover this lavish cookbook from the Primrose Bakery, full of scrumptious seasonal treats Christmas time is all about tradition, from the songs we sing to the food we eat, but, from mince pies to Christmas pudding, the food of Christmas could always benefit from extra help to make it shine just a little bit brighter. The Primrose Bakery has been bringing an extra bit of twinkle to their Christmas baking for over a decade and in this book reveal their unique twists and exciting reinventions of traditional Christmas treats, as well as all-new recipes to breathe fresh life into your festive baking repertoire. The chapters feature over 100 delicious recipes for seasonal cupcakes, impressive wintry celebration cakes and stunning dessert centrepieces, as well as charming biscuits, cinnamon-scented loaves, indulgent bars and brownies and wonderfully personal edible gifts. Step-by-step sequences reveal the secrets behind assembling a perfect layer cake, building a magnificent gingerbread house from scratch and rolling a perfect festive Yule log, and, in true Primrose Bakery-style, the recipes are all easy to follow for wonderful results at home. From warming Eggnog Cupcakes and decorative and delicious Popcorn Baubles to a lavish Christmas Pavlova Wreath or decadent Christmas Pudding Cake with Mulled Wine Icing, this book offers wonderfully festive recipes to make your Christmas baking a triumph. |
| pistachio souffle pierre koffmann: Great British Bake Off: Christmas Lizzie Kamenetzky, 2014-10-09 The ultimate Bake Off Christmas collection with all of Paul Hollywood’s and Mary Berry’s Christmas masterclass recipes. Also includes new bakes from all four winners, Edd Kimber, Jo Wheatley, John Whaite and Frances Quinn, plus other wonderful Bake Off contestants. Whip up tempting Christmas nibbles like Potato Blinis with Smoked Salmon, or Parmesan Palmiers, perfect for a party. Spice up your home – and get the kids involved too – with Stained Glass Tree Biscuits and a Raspberry and Cinnamon Christmas Wreath. For the main event, there is plenty of inspiration for tempting party nibbles or a festive feast, like Baked Christmas Ham or a Venison Pie – and ingenious ideas for how to make the most of all those leftovers. Each chapter also includes spectacular recipes from Bake Off contestants, and Mary and Paul reveal the secrets to those classic Christmas dishes – whether it’s Paul’s perfect mince pies or Mary’s ultimate Christmas pudding. Packed with everything from edible decorations and delicious gifts to party dishes and showstopping centrepieces, this book is the perfect Christmas companion. |
| pistachio souffle pierre koffmann: Good Things To Eat Lucas Hollweg, 2011-04-28 Simple, delicious, unfussy – Sunday Times resident food writer Lucas Hollweg offers good food for real people. |
| pistachio souffle pierre koffmann: Paris Pastry Club Fanny Zanotti, 2014-04-01 A charming collection of pastries and sweet treats from a French girl turned London pastry chef |
| pistachio souffle pierre koffmann: French Country Cooking Michel Roux, Albert Roux, 2011-01 This collection of recipes represents the French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. Typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area. |
| pistachio souffle pierre koffmann: Simple French Cookery Raymond Blanc, 2016-05-19 Bring a bit of France into your kitchen thanks to legendary, Michelin-starred chef Raymond Blanc. In this straightforward, easy-to-follow recipe book with specially commissioned photography, Raymond shows how simple, delicious and rewarding cooking the French classics can be! 'Fabulous' -- ***** Reader review 'Simple French Cookery. It does what is says on the cover!' -- ***** Reader review 'Best cookery book I own' -- ***** Reader review 'Very delicious and so very easy to follow - perfect' -- ***** Reader review 'A masterpiece' -- ***** Reader review **************************************************************************** In Simple French Cookery, Raymond Blanc demystifies French cuisine and demonstrates how enjoyable the simple, creative act of cookery can be. He describes the basic techniques needed to create traditional French food, details key ingredients and demonstrates 40 simple-to-follow versions of the most well-known French dishes. With step-by-step instructions, specially commissioned colour photographs to accompany every stage from start to finish, and menu planners, all 40 recipes - covering meat and vegetarian dishes as well as sweet treats - are quick and easy to prepare and use readily available ingredients. You are in safe hands with Raymond - his foolproof instructions guarantee excellent results every time, whether you've chosen to cook a French onion soup or a Chicken fricassée... Why not choose: Moules marinière Poached asparagus with mustard Pan-fried fillet of sea bream with ratatouille and tomato coulis Coq au vin Provençal rack of lamb with crushed peas Pot-au-feu with braised pork belly Gratin dauphinois Stuffed tomatoes Crème caramel Tarte Tatin |
| pistachio souffle pierre koffmann: The New Pâtissiers Olivier Dupon, 2016-07 This mouthwatering book presents thirty-eight of the finest pastry chefs working worldwide today, together with samples of their glorious, highly sophisticated confections. Some of the chefs are up-and-coming, others are well established; all are innovative pioneers in a uniquely appealing creative field. Profiles of each pâtissier include a biography giving a sense of their individual style. Also included are scores of recipes for world-class cakes, tarts, biscuits, petits fours, plated desserts, pastries, confectionery, chocolate, ice creams and sorbets, with a final chapter focusing on the lavish sugar-paste world of celebratory cakes. Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in the gourmet lifestyle. |
| pistachio souffle pierre koffmann: Essential Cuisine Michel Bras, 2002 Each of his dishes is a discovery and simplicity itself, and is a happy and inventive cuisine filled with wonder. |
| pistachio souffle pierre koffmann: From Nature To Plate Tom Kitchin, 2011-09-06 Fresh food, simply prepared, from Tom Kitchin in Edinburgh - the youngest newly Michelin-starred chef. Tom's restaurant, The Kitchin opened in June 2006. Six months later, it earned a Michelin star, the fastest to be awarded. It was voted Restaurant of the Year 2007 by LIST MAGAZINE, and Tom Kitchin was Scottish Chef of the Year in 2007. His unique marriage of seasonal Scottish produce with the classical French technique has universal application. He is totally committed to fresh seasonal ingredients, cooked simply, and this book showcases the ingredients which are available and at their best each month of the calendar year. |
| pistachio souffle pierre koffmann: Couture Chocolate William Curley, 2011 Features photographs and recipes for chocolate desserts such as ganaches, truffles, lollipops, macaroons, and martinis, along with an introduction that includes information on how to make the food, techniques, topping options, and equipment. |
| pistachio souffle pierre koffmann: Hollywood Highbrow Shyon Baumann, 2018-06-05 Today's moviegoers and critics generally consider some Hollywood products--even some blockbusters--to be legitimate works of art. But during the first half century of motion pictures very few Americans would have thought to call an American movie art. Up through the 1950s, American movies were regarded as a form of popular, even lower-class, entertainment. By the 1960s and 1970s, however, viewers were regularly judging Hollywood films by artistic criteria previously applied only to high art forms. In Hollywood Highbrow, Shyon Baumann for the first time tells how social and cultural forces radically changed the public's perceptions of American movies just as those forces were radically changing the movies themselves. The development in the United States of an appreciation of film as an art was, Baumann shows, the product of large changes in Hollywood and American society as a whole. With the postwar rise of television, American movie audiences shrank dramatically and Hollywood responded by appealing to richer and more educated viewers. Around the same time, European ideas about the director as artist, an easing of censorship, and the development of art-house cinemas, film festivals, and the academic field of film studies encouraged the idea that some American movies--and not just European ones--deserved to be considered art. |
| pistachio souffle pierre koffmann: Dominique Ansel Dominique Ansel, 2014-10-28 How do you catch lightning in a measuring cup? Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts. Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens. |
| pistachio souffle pierre koffmann: The Modern Peasant Jojo Tulloh, 2013-05-30 *WINNER OF THE FORTNUM & MASON FOOD BOOK OF THE YEAR AWARD 2014* Inspired by those who were bold enough to make that leap, but firmly rooted in London, food writer Jojo Tulloh wondered if some kind of peasant-like self-sufficiency could be achieved for city-dwellers; looking around her she found she was not alone.Beneath Victorian railway arches, on inner city roof tops and on borrowed land, a new breed of food producers were baking bread, making cheese, keeping bees and growing vegetables. Inspired by their success, Jojo watched and learned. In this evocative and illuminating book, Jojo shares her knowledge of this fast-changing culinary scene. Alongside vivid stories from her visits to producers and tips for baking and pickling, fermenting and foraging, she presents fresh tasting, achievable recipes for modern peasants – sourdough pizzas of nettles and sausage, celebratory paellas of squid and home-grown peppers, chutneys, jam and pickles – and in doing so shows how a food philosophy that takes the best from past traditions can put flavour and excitement back into everyday cooking – even amidst the roar of city life. |
| pistachio souffle pierre koffmann: The Mysterious Spaniard Anonymous, 2022-11-22 The Mysterious Spaniard by an anonymous author is about Chevalier Franval who must watch his sister and find out the identity and true motivations of the nameless Spaniard at the inn where he resides. Excerpt: THE Chevalier Franval, and his sister Amarylla, were the only children of a French General of great reputation, who died at the beginning of the last century, at an elegant villa to which he had retired in the evening of his days, at the distance of a few leagues from the city of Paris. At the time of her father's death, Amarylla was receiving her education in the convent of St. Ann at Aurillac. |
| pistachio souffle pierre koffmann: Anthony Bourdain's Les Halles Cookbook Anthony Bourdain, 2018-12-04 Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start. Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere. |
| pistachio souffle pierre koffmann: Enthusiasms Bernard Levin, 1984 |
| pistachio souffle pierre koffmann: Angela's Kitchen Angela Hartnett, 2011-07-07 [Previously published as A Taste of Home] With Angela's Kitchen, Angela Hartnett brings her informal, grounded style of cooking into our own kitchen. Drawing inspiration from her childhood experiences of accessible home cooking with her Italian grandmother, she mixes Mediterranean influences with European to create delectable recipes that are straightforward, quick and easy to make. Whether you want to cook a simple lunch or an after-work supper, Angela has a mouthwatering recipe to satisfy your needs. If you just want a snack or starter you can try a Lamb Broth with Mint, or Goat's Curd and Lentil Salad. For main meals there are fresh twists on classic home dishes, such as Beef Stew with Butternut Squash and Red Onions - and some traditional Italian recipes including Sausage Rigatoni and Fennel. Those with a sweet tooth can indulge in Ginger and Passion Fruit Trifle or Chocolate Pecan Tart. With mouthwatering photography by Jonathan Lovekin, this is, simply put, an indispensable addition to any home cooking enthusiast's shelves. |
| pistachio souffle pierre koffmann: The Hairy Bikers' Everyday Winners Hairy Bikers, 2021-10-14 THE FANTASTIC EVERY DAY SUNDAY TIMES BESTSELLER. Big flavours. Good ingredients. Uncomplicated food. That's what Si King and Dave Myers, AKA the Hairy Bikers, are known and loved for. Now the kings of comfort, and nation's favourite cooking duo, bring you everyday cooking at its best. For this book, Si and Dave have conducted a survey to ask you, their fans, what you all love to eat at home. You answered in your thousands, sharing so many great ideas for go-to dinners, puddings and bakes. Inspired by these, the Bikers have created 100 new tripled-tested recipes for easy and delicious ways to elevate these everyday family favourites into taste sensations. From hearty roasts to mouth-watering curries, speedy stir-fries to easy-to-cook pastas and pies, and irresistible puds and bakes, EVERYDAY WINNERS is packed full of ideas to make every meal memorable. Enjoy mega-satisfying recipes include Chicken Kiev Pasta Bake, Tex Mex Beef Chilli, Sausage Risotto and Lamb Kofta Vindaloo, or tempting puds like Pineapple & Rum Sticky Toffee Pudding and Cherry & Dark Chocolate Cheesecake. With each dish bursting with the Hairy Bikers' trademark big flavours, these are just some of the many tasty delights in this cracking new cookbook. It's time to mix things up in the kitchen, so get stuck in and add a little Bikers' magic to your cooking - whatever day it is! |
| pistachio souffle pierre koffmann: Spring Skye Gyngell, 2016-02-02 Published to celebrate Skye Gyngell's new restaurant in London, Spring presents a collection of delectable recipes from the menu—beautiful new breads and pasta dishes, exquisite seafood and meat dishes, colorful salads and vegetables, enticing ice creams and desserts, original preserves, and drinks newly fashioned for the restaurant. Spring also provides a fascinating insight into the creation of the restaurant itself, from Skye's first visit to the space at Somerset House, through to the design and development of the site, to the opening of the restaurant, decor, and even staff uniform. |
| pistachio souffle pierre koffmann: Moon-Face and Other Stories Jack London, 2018-11-14 The story follows the unnamed protagonist and his irrational hatred of John Claverhouse, a man with a moon-face. The protagonist clearly states that his hatred of him is irrational, saying: Why do we not like him? Ah, we do not know why; we know only that we do not. We have taken a dislike, that is all. And so I with John Claverhouse. The protagonist becomes obsessed with Claverhouse, hating his face, his laugh, his entire life. The protagonist observes that Claverhouse engages in illegal fishing with dynamite and hatches a scheme to kill Claverhouse. (Wikipedia) |
| pistachio souffle pierre koffmann: The Great British Bake Off: A Bake for all Seasons The The Bake Off Team, 2021-09-30 The new Great British Bake Off Book - KITCHEN CLASSICS - is available now! A Bake for All Seasons is The Great British Bake Off's ode to Nature, packed with timely bakes lovingly created to showcase seasonal ingredients and draw inspiration from the changing moods and events of the year. Whether you're looking to make the best of asparagus in spring, your prize strawberries in summer, pumpkin in autumn or blood oranges in winter, these recipes - from Prue, Paul, the Bake Off team and the 2021 bakers themselves - offer insight and inspiration throughout the year. From celebration cakes to traybakes, loaf cakes, and breads to pies, tarts and pastries, this book shows you how to make the very best of what each season has to offer. |
| pistachio souffle pierre koffmann: Today's Special Anthony Demetre, Simon de Courcy Wheeler, 2008 GENERAL COOKERY. Anthony Demetre, the chef patron of award-winning restaurants Arbutus and Wild Honey, has won praise for the way in which his cooking straddles new techniques and old recipes and the book is a reflection of this philosophy. It features bistro-style classic European food with a modern twist, from salads and soups through to seafood and casseroles using the best seasonal ingredients. Today's Special is destined to become a treasured book used time and time again, in your own home, with dishes such as Fricassee of Chicken with Spring Onion Risotto, so simple and tasty that you just have to have it at least once a fortnight, and Braised Shoulder of Lamb with Roast Artichokes and Tomatoes - a dinner party winner every time. Chapters are divided by the style or main ingredient of the dish: soups, fish, poultry and game, beef and veal, lamb, pork and a small number of dessert suggestions - the perfect end to a perfect meal. |
| pistachio souffle pierre koffmann: Environment, Health, and Safety Lari A. Bishop, 1997 |
| pistachio souffle pierre koffmann: So-Good Meals Better Homes and Gardens, |
| pistachio souffle pierre koffmann: Maze Jason Atherton, 2008 Jason Atherton, the head chef of London's prestigious Maze, gives everyone the opportunity to cook the Maze way. He presents his favourite dishes as they would be served in the restaurant, then after each he provides two more recipes which can easily be cooked for everyday fare. |
| pistachio souffle pierre koffmann: The Italian Deli Cookbook Theo Randall, 2021 Beautiful new cookbook from world-renowned chef Theo Randall, showcasing Italian deli ingredients[Bokinfo]. |
| pistachio souffle pierre koffmann: Australia: the Cookbook Ross Joseph Dobson, 2021-04 A celebration of Australian cuisine like never before -- 350 recipes showcasing the rich diversity of its landscapes and its people. Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own -- making this recipe collection relevant to home cooks everywhere. |
| pistachio souffle pierre koffmann: Home Farm Cooking John Pawson, Catherine Pawson, 2021 A long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine |
| pistachio souffle pierre koffmann: Pollen Street Jason Atherton, 2018-12-17 Discover the ingenious recipes and unrivalled attention to detail that made Pollen Street Social a name in the restaurant world, and follow the remarkable journey of a chef who took a risk to fulfil his dreams. Pollen Street Social is more than just a restaurant. Now, in this extraordinary book by the man who made it a reality, you will find out why. This stunning book showcases the very best recipes from the acclaimed Pollen Street Social, Jason Atherton's award-winning London restaurant. Opening in 2011, Pollen Street Social was awarded a coveted Michelin star just six months after opening, and the accolades and awards have continued ever since, and these pages highlight exactly why. The eponymous restaurant is famed for using the very best and freshest produce, and, following the seasons, Jason and his team take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes. With this focus on the importance of his suppliers running throughout, this book also details Jason's journey and his passion for every dish on the menu. The dishes featured range from canapés and afternoon tea to recipes such as Fruits of the Sea, Cartmel Valley Venison Loin and Pistachio Souffle, each of which is beautifully photographed by John Carey. “Jason is a marvellous chef that feeds the soul and leads the way for many young chefs, demonstrating what it is to be a chef in the 21st century.” Ferran Adria “Jason has mastered the art of creating social places, where people feel good and eat well, and which could be seen as the essence of deformalised dining. A visionary in his own right with a clear grasp of today's international restaurant scene.” Alain Ducasse “Jason Atherton is a realist not a fantasist. He has turned his dreams into reality.” Marco Pierre White |
Pistachio - Wikipedia
The pistachio (/ p ɪ ˈ s t ɑː ʃ i oʊ,-ˈ s t æ ʃ-/, UK also / p ɪ ˈ s t æ tʃ (i) oʊ /; [2] Pistacia vera) is a small to medium-sized tree of the cashew family, originating in Iran. [3] The tree …
Pistachio Nutrition and Health Benefits
Dec 18, 2024 · Pistachio nuts are not only tasty and fun to eat, but also highly nutritious. In fact, these edible seeds of the Pistacia vera tree contain healthy fats and are a good source …
Pistachios: Nutrition, Benefits, Risks, and Preparation - Web…
Aug 28, 2023 · Pistachios are the seeds of the pistachio tree. They’re usually green, and they taste slightly sweet. They’re called nuts, but botanically pistachios are seeds.
Are Pistachios Good for You? 9 Benefits - Cleveland Clinic Hea…
Feb 28, 2025 · Packed with protein and potassium, this green-tinged nut can help with gut health and cholesterol levels. We know that nuts like walnuts and almonds make a great healthy …
Are pistachios good for you? Benefits, nutrition, and effects
Nov 8, 2023 · Regularly eating pistachios may help improve health and wellbeing. But people should stick to plain, unsalted pistachio nuts in their shells and avoid eating more than 1 …
Pistachio - Wikipedia
The pistachio (/ p ɪ ˈ s t ɑː ʃ i oʊ,-ˈ s t æ ʃ-/, UK also / p ɪ ˈ s t æ tʃ (i) oʊ /; [2] Pistacia vera) is a small to medium-sized tree of the cashew family, originating in Iran. [3] The tree produces …
Pistachio Nutrition and Health Benefits
Dec 18, 2024 · Pistachio nuts are not only tasty and fun to eat, but also highly nutritious. In fact, these edible seeds of the Pistacia vera tree contain healthy fats and are a good source of …
Pistachios: Nutrition, Benefits, Risks, and Preparation - WebMD
Aug 28, 2023 · Pistachios are the seeds of the pistachio tree. They’re usually green, and they taste slightly sweet. They’re called nuts, but botanically pistachios are seeds.
Are Pistachios Good for You? 9 Benefits - Cleveland Clinic Health ...
Feb 28, 2025 · Packed with protein and potassium, this green-tinged nut can help with gut health and cholesterol levels. We know that nuts like walnuts and almonds make a great healthy …
Are pistachios good for you? Benefits, nutrition, and effects
Nov 8, 2023 · Regularly eating pistachios may help improve health and wellbeing. But people should stick to plain, unsalted pistachio nuts in their shells and avoid eating more than 1 oz a day.
Pistachios: Benefits, Nutrition, and Risks - Health
Feb 12, 2024 · Eating these protein-rich nuts has been associated with a number of health benefits, from reducing blood pressure levels to protecting against cognitive decline. Here’s …
What Happens to Your Body When You Eat Pistachios Regularly
Apr 1, 2025 · Many people enjoy pistachios' mild, earthy, slightly sweet flavor. The mixture of savory and sweet makes them ideal for cooking, baking, and snacking. How Many Pistachios …
11 Amazing Benefits of Pistachios - Natural Food Series
Jun 6, 2025 · They are often overlooked with almonds or peanuts, even though they possess unique properties and benefits for health that make them indispensable. They have a mildly …
9 Health Benefits of Pistachio Nuts (and Full Nutrition Facts)
Apr 17, 2024 · Pistachio nuts are packed with healthy fats, protein, vitamins, and minerals. Here are nine health benefits of eating these nutritious nuts.
CDC warns of Salmonella outbreak linked to pistachio cream
1 day ago · Do not eat, sell, or serve Emek-brand pistachio cream with a use-by date of October 19, 2026. Emek-brand pistachio cream is a shelf-stable nut butter cream sold online for …
