Sue Lawrence - Sue Lawrence's Book of Baking - Headline Publishing Group

Time remaining

  • -- days
  • -- hours
  • -- minutes
  • -- seconds

Sue Lawrence's Book of Baking

By Sue Lawrence

  • Paperback
  • £14.99

Over 120 delicious recipes for the modern and traditional baker

Everyone dreams of a home in which the smells of baking are part of everyday life. Warm bread at breakfast, homemade Florentines for tea, Tomato and Tapenade Tart for supper and Dark Muscovado Brownies are the kind of treats that make for happy occasions with family and friends. Sue Lawrence is often called the 'Queen of Baking'; her passion for the subject, and her knowledge of Scottish cookery, are legendary. In her new book, she includes easy recipes for the new and now such as Ciabatta and Ricotta Citrus Cake, as well as the old favourites like Victoria Sponge. Catering for every kind of cook, be they an Aga-lover or a bread-machine devotee, this is a must for everyone's kitchen shelf.

Biographical Notes

Sue Lawrence writes a regular column for Scotland on Sunday and Scotland magazine, and has written for Sainsbury's magazine, Woman & Home, Country Living and BBC Good Food magazine. She can be seen regularly on British and Australian television talking about Scottish food and traditions. She is the author of Sue Lawrence's Scottish Kitchen, A Cook's Tour of Scotland and the award-winning book Scots Cooking.

  • Other details

  • ISBN: 9780755312122
  • Publication date: 01 Nov 2007
  • Page count: 192
  • Imprint: Headline Home
'The queen of home baking... Sue Lawrence's Book of Baking is full of homely, sensible, practicable recipes that cover all the winter bases... But just when you think you've got this book neatly pigeon-holed, it springs some surprises... Clarissa Dickson Wright said, "Sue Lawrence's recipes always work. She is a particularly fine baker." I concur.' — Time Out
Headline Home

John Torode's Sydney to Seoul

John Torode
Authors:
John Torode

John Torode is the masterchef of Australia and the Far East - his knowledge and passion will excite and inspire anyone who loves a Thai curry, nasi goreng or Aussie brunch. If you love Rick Stein's adventuring spirit, you will love John's combination of fantastic flavours and straightforward home cooking. John's food is uncomplicated, quick and easy, but always full of flavour, fun and perfect for family feasts or social gatherings. In this new book, John creates fresh Aussie breakfast dishes, delicious bowls of noodles and ramen, Asian rice and curries as well as barbecues influenced by both Sydney beaches and Korean bulgogi. Not forgetting his own trademark fusion of flavours that bring together the best of both worlds.If you love this part of the world, let the King of Australasia take you on a gastronomic tour!

Headline Home

Two Kitchens

Rachel Roddy
Authors:
Rachel Roddy

From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Rachel Roddy's two kitchens in Sicily and Rome.'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.'For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them. In Two Kitchens she celebrates the food and flavours of Rome and Sicily and shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the authentic Italian recipes that you will want to cook again and again until you've made them your own.Two Kitchens chapters: Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; HerbsFruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; AlmondsMeat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; RicottaStorecupboard - Chickpeas; Lentils; Preserved anchovies; Flour; BreadRachel's first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the André Simon Food Book Award and the Guild of Food Writers' First Book Award in 2015.

Headline Eternal

Blackbird: A Redemption Novel

Molly McAdams
Authors:
Molly McAdams
Headline Home

Mary Berry's Family Sunday Lunches

Mary Berry
Authors:
Mary Berry

Sunday lunch is one of the great British traditions and in Family Sunday Lunches Mary Berry brings together the classics and her own family favourites to create an invaluable all-year-round cookbook. Full of reliable and delicious recipes to suit cosy informal meals and show-stopping feasts for friends, this is more than just a Sunday roast book. Mary brings Sunday lunch right up to date and shares her springtime starters, autumnal fruit pies, slow-cooked casseroles and light summer salads - winter curries, garden buffets, moreish vegetarian meals and divine desserts are included, too. Mary hasn't forgotten the classic roast, though, and has fine-tuned the essential information for each and every one, as well as including all the traditional roast accompaniments - find out how to make the perfect Yorkshire puddings, homemade cranberry sauce and your very own knock-out stuffing.With prepare-ahead tips and Aga cooking instructions, Mary Berry's Family Sunday Lunches is an invaluable addition to every kitchen shelf.

Headline

Jane Austen's Guide to Romance

Lauren Henderson
Authors:
Lauren Henderson

Jane Austen's witty, perceptive and romantic novels have delighted readers for two hundred years. With clear sight, common sense and good judgment, she observed the hits and near-misses of her heroes and heroines in love. Relationships certainly haven't got any easier since then and Lauren Henderson believes that we might just have lost touch with the fundamental rules.JANE AUSTEN'S GUIDE TO ROMANCE rights that wrong and brings Austen's Regency wisdom into the twenty-first century. This is the only relationship guide based on stories that really have stood the test of time. It's a fun, insightful book, full of concrete advice and wise strategies that illustrate how honesty, self-awareness and forthrightness do win the right man in the end and weed out the losers, playboys and toxic flirts.Henderson deftly summarizes all the love stories in the books and introduces all the characters, so that newcomers and devotees alike can delight in this fun, fresh and audacious how-to guide.

Headline Home

A Handful of Flour

Tess Lister
Authors:
Tess Lister

A Handful of Flour is not simply a book of recipes but, like Shipton Mill itself, is grounded in the belief that flour matters. A simple ingredient which, if chosen and treated with care, can make all the difference. Shipton Mill's flour is the one that professional and home bakers namecheck, from Richard Bertinet to Andrew Whitley to Darina Allen, Raymond Blanc, Jamie Oliver, Hugh Fearnley-Whittingstall and Yotam Ottolenghi.In this, their first, much-anticipated book, Tess Lister will show you how to choose the best flour for breads, pastry, pizza, cakes, tarts, biscuits and more. As well as covering the well-loved varieties of white and wholemeal flours, Tess will introduce you to ancient grains such as spelt, einkorn, emmer and khorasan. The book also explores the stunning flavours of many gluten-free flours, including rice, almond, chestnut and teff. Whether you simply want exciting recipes that explore the full range of flours available to us or to understand how best to employ them in your baking, this book will become as enduring as the Mill itself.Shortlisted for the Best First Book Award by the Guild of Food Writers 2017.

Headline Home

The Naturalista

Xochi Balfour
Authors:
Xochi Balfour

Headline

Cake: A Slice of History

Alysa Levene
Authors:
Alysa Levene

If you have wondered about the stories behind the cakes made on the Great British Bake Off or the difference between a Victoria sandwich and a sponge cake (especially if Mary Berry or Nigella Lawson is not to hand), this is the book for you. Baking has always been about memories passed down through families and Alysa Levene will take you through this compelling social history of baking.'My sister had three wedding cakes. Rather than spend a lot of money on a traditional cake she asked our grandmother, our mother, and our step-mother to make their signature bakes. My grandmother made the rich fruit cake she always baked at Christmas. My mother made a chocolate sponge which we called Queenie's Chocolate Cake after the great aunt who gave her the recipe; it appeared at almost every one of our birthdays in one guise or another. And finally, my step-mother made chocolate brownies (Nigella Lawson's recipe, if you'd like to know), whose sticky, pleasurable unctuousness is fully explained by the amount of butter they contain. 'In our family, as in many others, these familiar cakes are the makers of memories. My siblings and I took this idea into our adult lives, and now bake for our own families. But it wasn't until I developed an interest in the history of food that I started to think about the deeper significance of these tasty treats. What does cake mean for different people? How have we come to have such a huge variety of cakes? What had to happen historically for them to appear? And what can they tell us about the family, and women's roles in particular? I wrote this book to find out the answers.'What follows is a journey from King Alfred to our modern-day love of cupcakes, via Queen Victoria's patriotic sandwich, the Southern States of America, slavery and the spice trade, to the rise of the celebrity chef . . . and so much more.

Headline Eternal

Fire Me Up: Deacons of Bourbon Street 2 (A wild biker romance)

Rachael Johns
Authors:
Rachael Johns

Meet the Deacons of Bourbon Street, bad boy bikers who are hell on wheels and heaven between the sheets. Fans of Madeline Sheehan, Katie Ashley, Joanna Wylde and Kristen Ashley, buckle up - you're in for a wild ride. Prepare for Fire Me Up by Rachael Johns.Travis 'Cash' Sinclair's biker days are behind him. The only thing he still values from that life is his Harley Davidson and the man who gave it to him. But Priest Lombard is dead, and Cash has inherited the Deacons' old clubhouse and its new tenant. All incense and art, she's exactly the kind of woman he avoids - but he can't deny that he wants this bohemian beauty.Billie Taylor fled her dark past to start over in New Orleans. She refuses to let a man distract her from her dreams - especially a biker outlaw who's trying to evict her. Just one look at Cash and you know he's deadly. But Billie might just discover she's got a taste for danger... For more badass bikers, don't miss the rest of the Deacons of Bourbon Street series: Make You Burn by Megan Crane, Hold Me Down by Jackie Ashenden, and Strip You Bare by Maisey Yates.

Headline Home

The Complete Aga Cookbook

Mary Berry, Lucy Young
Authors:
Mary Berry, Lucy Young

Whether you are an AGA aficionado or have never cooked on an AGA before, Mary Berry and Lucy Young's new AGA cookbook is just what you need by your side. It is 30 years since AGA first got in touch with Mary Berry about producing the AGA handbook and 15 since she followed it up with Mary Berry's New Aga Cookbook - now she has combined, improved, updated and revamped those books with Lucy's help to produce The Complete Aga Cookbook, which deserves its place on all 21st-century kitchen shelves. There have been many new trends in cooking in the intervening years, and a plethora of new ingredients, and Mary explores them in new recipes, adapting many ideas to the Aga way of cooking. As Mary herself says, an Aga rapidly becomes the centre attraction of the kitchen, acting as a warm focus for family, friends and animals. And cooking on an Aga is a joy: its spacious ovens produce perfectly cooked dishes, time after time. But we haven't forgotten those who cook on conventional cookers and instructions are supplied on each recipe. Complete with all the AGA user information, Mary and Lucy help you get the most out of your AGA as they guide the reader through time- and energy-saving tips - from melting chocolate on the back shelf, to frying drop scones on the Boiling Plate and slow roasting overnight in your Simmering Oven. A few recipes will be familiar (adapted old favourites, which she just couldn't bear to leave out) but, whether new or old, all have been cooked to perfection in the Aga, showing how versatile it really is.

Headline Home

My Kind of Food

John Torode
Authors:
John Torode

My Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John's words:'My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!' BRUNCH TO LUNCH The Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors. FOR THE FAMILY Although I am a professional cook, I have a number of dishes that I rely on at home. They are all tried-and-tested, some are posh, some are simple, but all are favourites. IN A RUSH I cook every day, but sometimes it needs to be quick and easy. But there's no reason why a quick meal should not be tasty. STORES AND LEFTOVERS Great food is created from necessity. Open your cupboards and look for the potential in your fridge. For many a minefield, but for me a gold mine. These are the recipes I know well from being a boy and watching in wonder what could be made with a bit of this and a bit of that. Not complicated just delicious.ALL OUTSIDE Well, I am an Aussie. Some of the best food in the world is cooked outside, where having fun is as important as cooking. AND TO FINISH I love a good dessert. A proper steaming pudding with thick custard or real ice cream. It's all about being a kid and not caring about sugar and spice. Cakes and tarts and pies and lots of them.

Headline Home

Prashad At Home

Kaushy Patel
Authors:
Kaushy Patel
Headline Home

Honey & Co: The Baking Book

Itamar Srulovich, Sarit Packer
Authors:
Itamar Srulovich, Sarit Packer
Headline Home

Five Quarters

Rachel Roddy
Authors:
Rachel Roddy

Rachel Roddy's Five Quarters won the Guild of Food Writers' First Book award and the André Simon Food Book award 2015.'Five Quarters stands out as particularly considered and evocative...Impeccably researched and transportive, it's a proper read, rather than a quick flick.' AA Gill, Sunday Times best cookbooks 2015'Of course I thought Rome was glorious, but I didn't want to stay. A month, three at most, then I'd take a train back to Sicily to finish the clockwise journey I'd interrupted, before moving even further southwards...'Instead, captivated by the exhilarating life of Testaccio, the wedge-shaped quarter of Rome that centres round the old slaughterhouse and the bustling food market, Rachel decided to rent a flat and live there. Thus began an Italian adventure that's turned into a brand new life. Five Quarters charts a year in Rachel's small kitchen, shopping, cooking, eating and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city. Combining Rachel's love of Italian food and cooking with a strong nostalgia for home and memories of growing up in England, this is a cookbook to read in bed as well as to use in the kitchen.Chapters:AntipastiSoup & PastaMeat & FishVegetablesDolci

Headline

Double Fudge Brownie Murder (Hannah Swensen Mysteries, Book 18)

Joanne Fluke
Authors:
Joanne Fluke

Time is ticking for Hannah Swensen... Joanne Fluke's eighteenth Hannah Swensen mystery, Double Fudge Brownie Murder, is packed full of intrigue and delicious recipes. Perfect for fans of M. C. Beaton and Cindy Bell.'With her usual wit and flair, amateur sleuth Hannah narrows down the list of suspects' - Publishers WeeklyLife in Lake Eden, Minnesota, is usually pleasantly uneventful. Lately, though, it seems everyone has more than their fair share of drama to manage. With so much on her plate, Hannah Swensen can barely find the time to think about her bakery - let alone the town's most recent murder...Hannah is nervous about the upcoming trial for her involvement in a tragic accident. She's eager to clear her name once and for all, but her troubles only double when she finds the judge bludgeoned to death with his own gavel. Now Hannah is the number-one suspect. As she sets out in search of the culprit she discovers that the judge made more than a few enemies during his career. With time running out, Hannah will have to whip up her most clever recipe yet to find a killer more elusive than the perfect brownie... What readers are saying about Double Fudge Brownie Murder: 'Great instalment in a great series!''Good romance and great recipes''A brilliant book - five stars'

Headline Home

Hotel Chocolat: A New Way of Cooking with Chocolate

Chocolate is one of our most popular ingredients - both to eat and to cook with. But how many of us know how truly versatile it is? Hotel Chocolat, the UK's leading chocolatier, has pioneered 'cocoa cuisine': a new way of cooking with chocolate because, athough we know chocolate as a sweet ingredient, cocoa was originally used in savoury recipes. In fact, cocoa is a 'super-ingredient' with many layers of flavour and plenty of goodness too, and and this book showcases its many flavours and nuances with over 100 innovative chocolate recipes, both sweet and savoury.Hotel Chocolat has created energy-boosting recipes for breakfast, savoury recipes that enhance meat and fish dishes as well as give texture and depth to salads and snacks. And of course, not forgetting the hedonistic qualities that we love so much - with seductive bakes and puddings for all tastes.Find out too how to use the whole bean, from the shell to the nibs, cocoa powder to bar. And how to roast your own beans and even create a bar of your own. Uniquely, each recipe has a Cocoa Factor to indicate the depth of flavour as well as the cocoa percentage and region that will best suit the dish. Angus Thirlwell, Hotel Chocolat's visionary founder, will also take you through the story of chocolate from pod to plate.Welcome to cocoa cuisine!

Headline Home

Sesame & Spice

Anne Shooter
Authors:
Anne Shooter
Headline Home

Marmalade

Sarah Randell
Authors:
Sarah Randell

From the arrival of the first boxes of bitter Seville oranges at the greengrocer's in January, to the sweet-sharp scent of citrus fruit filling the kitchen as the preserving pan bubbles away on the stove, there is something deeply satisfying about the annual ritual of making marmalade and piling the pantry shelves high with neatly labeled jars of glistening preserves.Once you've perfected the set and balanced the bittersweet flavour in your traditional orange marmalade, you might experiment with different fruits, or try adding alcohol, essences or spices - cardamom, ginger or a hint of bergamot - but after that, what to do with all those pots of citrus perfection? A jar or two to friends and family, another for the breakfast table... and then what? It's time to start using it for baking and cooking. From Christmas ham to rhubarb and marmalade trifle, and from chocolate fondants with bitter orange centres to marmalade marguerites, here is all the inspiration you need to make the most of marmalade right through the year.

Headline Home

Cook Now, Eat Later

Mary Berry
Authors:
Mary Berry

In our time-strapped lives, it isn't always easy to eat healthy home-cooked food every day of the week. You need never go hungry again with these delicious, straightforward recipes for cooking and preparing ahead. Whether you want to make a three-course meal on Friday night for guests or have a few yummy family suppers ready in advance, with more than 100 recipes to choose from, Cook Now Eat Later is perfect for the busy home cook. As you would expect from Mary, the recipes are foolproof and easy-to-follow, and they include clear instructions on how to get one (or two or three!) steps ahead. With some dishes you'll be able to cook everything in advance, while others can be prepared ahead and assembled and then just cooked on the day. Find out when you can freeze to get ahead and when it's best to keep it fresh. Simple directions show you what to do to take all the stress out of cooking. Let Mary give you the confidence to plan ahead. With Cook Now Eat Later you can have the ideal dish for every occasion ready in no time.

Headline

Miss You Forever

Josephine Cox
Authors:
Josephine Cox

One winter's night, in the coal-hole in her yard, Rosie finds that a woman sheltering there has been severely beaten by thugs. At a glance, Kathleen looks like an unkempt, aged vagabond who tramps the roads carrying all her worldly possessions in a grubby tapestry bag. Her only friend is the mangy old dog who accompanies her; the sum of her life is in the diaries she so zealously guards. Yet close up, Rosie can see that Kathleen has a gracious beauty - the 'look' of a respectable lady of means.In hospital, fighting for her life, yet moved by Rosie's care and compassion, Kathleen entrusts the diaries to her, urging her to look at them. There, in the soft glow of the lamp, Rosie reads a heartrending tale of stolen dreams, true love, heartache and loss. A tale that, somehow, must have a happy ending . . .